Delicious Summer Squash Sautéed with Basil and Tomatoes

Summer Squash Saute with Basil and Tomatoes

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Enjoy the delicious flavor of summer squash in this simple and robust recipe!

Originally Seen HERE

Ingredients:
2 Tbs. olive oil
3 zucchini, cut into half-moons
3 yellow summer squashes, cut into half-moons
3 large plum tomatoes, seeded and diced
Kosher salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
3 Tbs. thinly sliced fresh basil
Watercress leaves for garnish

Directions:
In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.

Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately. Serves 6.

Week 12 Maya’s Farm CSA Spring 2016

Welcome to the 12th and final week of Maya’s Farm CSA

Here’s the produce list:


Bunching Onions

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Photo Credit: Henry Dupuis


Flowers

photo 1

Photo Credit: Jane Z Photography


Peppers


Squash


Tomatoes

edible Phoenix

Photo Credit: Edible Phoenix


Salad

spring mix


Parsley

Flat Italian Parsley

Photo Credit: Maya’s Farm Team


Red Balavian Lettuce


Tuscano Kale

Tuscano Kale

Photo Credit: Maya’s Farm Team


Carrots

DSCF9416

Photo Credit: Henry Dupuis


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Join Maya’s Farm CSA

Maya's Farm CSA

Roasted Squash Soup with Onions and Marjoram

Enjoy this lovely recipe with full picture instructions HERE

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This soup is great with most squashes, feel free to substitute with your favorite or the seasonal variety of your area!  Onions can be substituted for spring onion whites and spring garlic greens.  Spring onion greens may be used as a garnish too!

Ingredients

1 butternut squash, diced into bite-sized pieces

1 onion, sliced

4 sprigs fresh marjoram or thyme

3 tablespoons butter

1 quart chicken broth

olive oil

1/3 cup parmesan cheese, grated (optional)

salt

pepper

 

View the Instructions HERE

Maya’s Farm CSA List Week 11

Welcome to the 11th Week of Maya’s Farm CSA

Here’s the Produce List:


Squash


Spring Garlic

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Photo Credit: Henry Dupuis


Spring Onions

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Photo Credit: Henry Dupuis


Flowers


MarjoramMARJORAM2 podgardening.co.nz


Chard

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Photo Credit: Henry Dupuis


Carrots

carrots

Photo Credit: Maya’s Farm Team


Lettuce Heads

Photo Credit: Maya’s Farm Team


Beets

Beets

Original Photo Credit: rafruitsales.org


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Maya's Farm CSA

Simple Spring Garlic Fried Eggs

Delicious, Easy and Great Anytime of Day!

Spring Garlic Fried Eggs

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The original recipe was posted HERE

How to prepare:

Spring Garlic Fried Eggs
Author: The Crepes of Wrath

Ingredients
2 eggs
1 tablespoon unsalted butter
1 large stalk spring garlic, thinly sliced
2 scallions, thinly sliced
red pepper flakes, for garnish
ground black pepper, for garnish

Instructions
Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

original recipe available HERE

Maya’s Farm CSA Produce List Week 10

Welcome to the 10th week of Maya’s Farm CSA

Here’s the Produce List:


Chard

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Photo Credit: Henry Dupuis


Radishes

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Photo Credit: Henry Dupuis


Spring Garlic

DSCF9410

Photo Credit: Henry Dupuis


Spring Onions

DSCF9413

Photo Credit: Henry Dupuis


Flowers


Head Lettuce

Head Lettace

Photo Credit: Maya’s Farm Team


Carrots

DSCF9416

Photo Credit: Henry Dupuis


Beets

Beets

Original Photo Credit: rafruitsales.org


Parsley

 


Love What You See?

JOIN Maya’s Farm CSA

Maya's Farm CSA

Carrot Top Pesto and Roasted Carrots

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The original recipe posted and available HERE

Enjoy this delicious recipe with your favorite rainbow carrots!

Easy to make and with simple ingredients, and use the whole carrot!

Ingredients
SERVINGS: 8
3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil

Preparation
Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

Recipe by Ed Kenney of Town in Oahu HI
Photograph by Cedric Angeles