Recipe: CSA-Week 18

I thought I would share with you a few ideas I had for this weeks share.

Fried Okra:

I like to slice the okra small, roughly half inch pieces. Then I soak it in a combination of milk and egg for a few minutes, and then toss in a bowl of flour (which I sometimes added spices to, such as red or cayenne pepper, to add a kick). Then place in a pan filled with hot oil, and cook until brown. I also use cornmeal instead of flour sometimes, or a combination of the two.

Roasted Winter Squash:

I use this recipe with both butternut and acorn squash.

Dice acorn squash ( cut squash in half, scoop out inside, then dice and slice skin off at the same time). Place in a roasting pan, with a few tablespoons of butter, some brown sugar, pepper, garlic salt and various herbs. I usually use whatever fresh herbs I have in the kitchen, parsley, rosemary and thyme all work very well. Bake at 350 for 30-45 minutes. Timing depends on how big the diced squash is and how high the oven is, sometimes I cook it at 375 to 400 to speed up the process.

Lemon Balm:

The two most common things I do with lemon balm; are to make a vinaigrette, and use it on chicken.

Vinaigrette: Blend using a blender: chopped lemon balm leaves, 1/4 cup vinegar (usually red wine or rice wine), 1/2 cup oil, and 1/4 cup lemon juice.
I like to use this as a marinade on chicken.

Herb Chicken: Chop lemon balm, along with another herb such as parsley. Combine with softened butter, and rub on chicken. Then bake in the oven.

Apple Turnovers:

Everyone will receive a few heirloom apples this week in their share. I have made this recipe a few times, with these apples, and it is always a hit.

First make a pie crust. Mix 1 1/2 cups flour, with 1/4 tspn salt, and 2 tbspns sugar. Sift together, then using pastry blender or kitchen aid, blend in 1/2 cup unsalted butter. Add in a few tablespoons ice cold water, mix with fork, and then use hands to shape dough into ball. Wrap and saran wrap and place in fridge for a half an hour.

While the crust is in the fridge, peel apples and dice. Mix diced apples in a bowl with a few tablespoons brown sugar, and a few tablespoons white sugar, along with some lemon juice, a 1/4 cup applesauce, a tspn vanilla extract, and a few shakes of cinnamon.

When crust is done, roll out, and cut into squares. Place apple mixture in middle, and fold over to form triangle. It helps to put some egg on edges to secure. The tricky part is to make sure none of the apple mixture spills out during baking. Slice a few holes in top, brush with egg, sprinkle with cinnamon and sugar and bake in oven at 350, roughly 30 mins or until apples are soft, and crust is brown.


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