Below are Matt and Lily of Shooting Star CSA after a delicious pot-luck dinner talking about how they got into farming.
Here are attendees listening intently to the challenges and rewards of farming organically.
We had delicious grilled seasonal vegetables, noodles with peas, almonds and other yummy additions, spinach-lentil patties, fresh green salad, zucchini crescents, beet salad with ricotta and chives, cole slaw, warm garlic bread, freshly harvested strawberries from Shooting Star CSA, blueberry coconut mousse and a caramel apple. Some of the members who attended agreed to share their recipes. Here they are:
Perfect Cole Slaw (from Amy Erez)
½ head green cabbage, shredded
½ c. carrots, shredded
¾ c. mayonnaise
½ c. milk
3 Tbsp. lemon juice
1 ½ tsp. Dijon mustard
½ tsp. celery seeds or salt
½ tsp. garlic powder
2 tsp. honey
¼ tsp. cayenne
Salt to taste
A dash of hot sauce
Whisk dressing in a large bowl. Mix vegetables together in the dressing. Serve chilled.
Blueberry Coconut Shake (from Jan Enderle)
This shake is not only delicious, but packed with nutrition. For a creamy mousse, refrigerate overnight and eat with a spoon the next day!
2 cups fresh or frozen blueberries
1 can (14 oz.) coconut milk
5 T almond butter
¼ cup hemp seed
¼ cup water
3 T maple syrup
1 tsp vanilla extract
Put all ingredients in blender and blend until smooth.
Serves 2 to 4 as a shake – up to 8 as a mousse in small pudding cups.
Vinaigrette (from Myra Hackett)
This was served over a delicious green salad with walnuts and cranberries.
2/3 C Olive Oil
1/3 C Sherry Vinegar
1 tsp Dijon mustard
1/4 tsp sugar
salt and pepper
Put all ingredients in jar and shake well. Refrigerate and use as desired. Bring to room temperature and shake to emulsify before use.
Zucchini Crescents (from Gail Wadsworth)
This recipe is from Meze by Diane Kochlias
3 large zucchini
1/4 C extra virgin olive oil
1/2 C grated kasseri cheese
1/2 C crumbled Greek feta cheese
1 large egg
salt and pepper
2 sheets of puff pastry dough
olive oil for brushing pastry
Wash, trim and shred zucchini. Heat 2 TBS olive oil in a large skillet and saute the zucchini until totally wilted and until all the pan juices have cooked off. Let the zucchini cool slightly, mix with remaining filling ingredients.
Place the dough on a floured board and roll out so it is a bit thinner than when it comes out of the package. Cut the first square of dough into quarters and then cut each quarter diagonally from corner to corner to create 8 equal triangles. Repeat with second sheet of dough.
Preheat the oven to 350 and lightly oil 2 baking sheets.
Take a heaping tablespoon of filling and place it on the bottom of each triangle, at the widest edge. Roll up each triangle to form a little crescent. Place each one seam side down on the oiled baking sheets. Brush with a little olive oil. Bake for about 25 minutes or until golden brown and puffed.