CSA Week 10

July 17, 2019

Your Share:

Yellow squash (Moyer Farm)
Yukon gold or All Blue potatoes
Garlic
Scallions (Van Sui Family Farm)
Cherry Tomatoes
Cherokee Purple/ Big Rainbow/ Big Beef Slicers
Cucumbers
Sweet And Red Rubin Basil

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Tzatziki Sauce

1 Medium cucumber, skinned and deseeded and sliced
1/2 c. Plain yogurt
1/4 Finely sliced green onion
1/2 tsp Dried dill or 1 tsp fresh dill, finely chopped
4 Tbs Olive oil
1 Tbs Lemon juice
Salt & Pepper

Throw all ingredients in food processor and pulse for 2 seconds 10-15 times depending on the consistency you want. Serve with warm pita, sliced fresh veggies (summer squash/ tomatoes) or over salad.

Tomato, Garlic and Potato Frittata

6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan cheese
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups halved cherry tomatoes

PREPARATION:

  1. Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

  2. 2. Preheat broiler.

  3. Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

  4. Add potatoes to skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

  5. Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

  6. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

  7. Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).

  8. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.

  9. Slide onto a platter and cut into 4 wedges.

Recipe from epicurious.

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Enjoy!

Jennifer Thomas