Sept 8 - 15

In the box:

Gala apples - lunches
Asian stir-fry mix - T
Carrots - T
Chard - W
Green beans - T, R
Lettuce - Su
Radishes
Summer squash - M
Sweet peppers -
Heirloom tomatoes - Su
Dry-farmed tomatoes (lots!) - canning

In the house:

Beets - R
Leeks
Peppers
scallions - W
heirloom tomatoes
Tomatoes - M, canning

Dinners:

Sunday: Salad with Heirloom Tomatoes

Monday: Enchilada Pie, Steamed Summer Squash

Tuesday: Stir Fry

Wednesday: Chard and Feta Pie with Heirloom tomatoes and Fresh Mozzarella

Thursday: Beet Gnocchi with steamed green beans

Recipes:

Chard and Feta Pie
from "Your Organic Kitchen" by Jesse Cool

2 C shredded potatoes (I used more!)
2 green onions, minced (I chopped up the light green stalk of the fresh onions)
3/4 tsp. salt
6 eggs (I only used 4)
1/4 C unbleached all purpose flour
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys)
1 1/2 C (8 oz) crumbled feta cheese
1 C milk (I used much less)
2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!)
1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!)

Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Beet Gnocchi with Rosemary
[that’s pronounced “NYO-kee”]
from another Bon Appetit clipping; serves 8 as a first course; 4 as a main course

3 small beets, trimmed
1 lb. fresh ricotta cheese
1 large egg
¾ C freshly grated Parmesan cheese
1 ¼ tsp salt
¼ tsp freshly ground black pepper
1 ½ C flour, divided
½ C (one stick) unsalted butter
8 3-inch long fresh rosemary sprigs
Additional freshly grated Parmesan cheese for serving

Preheat oven to 450 degrees F. Wrap beets in foil and roast until tender, about 1 hour. [Note from Debbie: because we tend to keep our beets in the fridge, this adds to their baking time. If you think of it, take ‘em out so they can come to room temperature first. They may cook a little quicker. Of course I always forget to do this, but I thought if I wrote it down I might remember!] [Beets are done when they pierce easily with the tip of a sharp knife.]

Allow beets to cool enough to handle, then slip off skins; discard [compost] skins.

Coarsely grate beets. Place ¾ C grated beets in large bowl (reserving any remaining beets for another use [i.e. in one of those ‘beet sandwiches’ from last week!]. Stir in ricotta, egg, and ¾ C parmesan cheese, salt and pepper. Mix in 1 C of the flour.

Lightly dust baking sheet with flour. Place remaining ½ C flour in a small bowl. Using a tablespoon measure as an aid, scoop dough into rounds; transfer to bowl with flour. Coat rounds with flour, then roll each into little oblong footballs in the palms of your hands. Hold each gnocchi in the palm of one hand and gently press centers with fingertips to make slight indentations [the better to hold sauce or butter with!!]. Transfer gnocchi to prepared baking sheet.

Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Set aside.

Working in batches, cook gnocchi in a large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 ½ minutes longer. Using a slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.