Saturday, June 23, 2012

How to use squash blossoms

All of the sudden summer is here in full force, and it brings lots of new treats from our fields to our farm stands and CSA bags. One of the most special but underappreciated ones is squash blossoms.

Zucchini, Yellow Squash, and Patty Pan Squash all make tons of these edible flowers, but because they are so delicate and seasonal they have not gotten very popular outside of gourmet circles. But they are delicious, easy to use, and pretty so if you find them for sale you should definitely try them. Raw they have nutty flavor and can be cut up in a salad or eaten whole with dip like anything else on a vegetable plate. You can toss them on a pizza or in sauce or soup to add a burst of color, but the most popular way to cook them is to stuff them and deep fry them.

Wednesday, June 13, 2012

Kale and Garlic Scallion Pasta

Quick and delicious Kale and Garlic Scallion Pasta (serves 4 or 5)

  • 3 Kale leaves chopped
  • 3 or 4 Garlic Scallions (whole plant can be used, slice from bulb to leaves)
  • olive oil and butter
  • 1/2 cup broth
  • 1 lb pasta (any kind) 
  • Salt and Pepper
Put water on for pasta and cook according to directions.  Meanwhile cook the kale in a pan, stirring on medium heat with about a tablespoon oil, and salt and pepper to taste.  After a few minutes the kale will look bright green from cooking, this is when you can add the garlic and cook a few minutes more.  Add the broth and a tablespoon of butter and simmer about 2 minutes more, then remove from the heat.  When the pasta is finished cooking, drain and toss with the kale and garlic and serve.  It is great with Parmesan cheese.   

With the garlic scallions you can remove the papery skin by peeling off one leaf. They come off very easily!

Wednesday, June 6, 2012

NOW we get ice!

January was so warm we barely got any ice harvested for our cold storage. Now in June we get a 15 minute hail storm that destroys thousands of dollars of summer produce. Sunday afternoon the storm hit and rained marble size balls of ice on most of the Clarion River Organics farms.