HOME > Chowhound > Home Cooking >

Discussion

csa doldrums

i'm on week 5 of beets, zucchinis and swiss chard. i need new ideas badly!

with beets i've done chilled beet soup, grated raw beet salad with mint and feta, roasted beet salad with walnuts and goat cheese.

i've made zucchini fritters, slow cooked zucchini with pasta a la nigella, raw mandolined zucchini salad.

i've done a zillion frittata wilted pasta with greens things.

i need new creative ideas for this week!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Time to think about canning and freezing. The former for the beets; the latter for the zucchini. After the first week or two of getting zucchini in my CSA, I don't even bother trying to find a recipe--I just jshred and blanch it, then freeze it in 2 cup quantities. It's an incredible gift to be able to add it to soups and chili and stews etc. all winter long.

    ~TDQ

    3 Replies
    1. re: The Dairy Queen

      good idea... if only i weren't moving cross country in two weeks.

      1. re: montecoretiger

        Maybe it's time to make one of those hide-the-zucchini-in-the-cake recipes.

        1. re: montecoretiger

          Ha, whoops. Okay, I've been admiring this recipe, but haven't tried it. But, how about Heidi Swanson's zucchini chocolate cupcakes? She's got a couple of other zucchini ideas here, too, such as a frittata, bread (hers sounds phenomenal), soup, quinoa salad... http://www.101cookbooks.com/ingredien...

          She's got a roasted beet salad with oranges recipe here, too. Not sure if that's too similar to the beet and walnut salad you did... http://www.101cookbooks.com/archives/...

          [If you're a fan of the Next Food Network Star, exercise caution when clicking on the below links because, according to a post on the Food Media and News board here on chowdown, apparently food network has posted a spoiler on its own website! I didn't notice it when I was looking for links for you, but I have Ellie Krieger's recipes bookmarked, so, perhaps I just fast-forwarded beyond the spoilers...

          ]

          Here's a bunch of Ellie Krieger zucchini recipes--I've been meaning to try the stuffed zucchini one, but the grilled zucchini rolls sound really good, too!
          http://search.foodnetwork.com/food/re...

          More zucchini ideas: http://search.foodnetwork.com/food/re...

          Beets are a little harder--here are a million things to do with beets, most of them salads. http://search.foodnetwork.com/food/re...

          Good luck with the move.

          ~TDQ

      2. Nigella does a great zucchini sponge with lime curd filling/topping. It's really pretty, you actually see the flecks of zucchini in it.

        Jamie Olive has a great beetroot cake. It's posted on Leite's Culinaria, IIRC.

        1. Always a hit, and pretty easy:

          beet gnocchi( ricotta, grated beet, eggs, flour- served with brown butter- can't be beet(Sorry, couldn' help myself!)

          zucchini blini(feta, grated zuchini, flour, eggs, pan fried...so good for brunch or dinner with creme fraiche or tomatoes

          Can't remember where the inspiration/recp orginated, but I bet you'd have luck poking around on the internet- I think the gnocchi were a Gourmet feature 2-3 years ago?

          1. For Chard and/or Beet Greens:

            Separate the leaves and stems (you can cook the stems if the plants are still fairly young). Clean thoroughly and dry.

            Slice into 1/2 strips three pieces of smoky bacon and cook in a large pan until crisp, remove from the pan. You can either remove some of the fat (healthy) or leave it in (tasty).

            Slice 1 medium onion, add to pan and cook until lightly browned, add 1 clove sliced garlic, salt and pepper, and cook another minute, add the greens (May take a couple of additions depnding on the size of your pan). Stir frequently until the greens have wilted, add just enough water to almost cover, then simmer until tender (25-40 minutes)

            1. You said you made fritters, but maybe you didn't make these fritters. I'm making them tonight. They're the Moosewood cookbook ones with feta and mint, and the eggwhites are beaten---
              http://www.greensgrow.org/recipes/4.6...

              1. the zuni chard panade is delicious. finely chopped chard in salad with currants and almonds is also delicious. sauteed chard with sauteed basil and carmelized onions was my use-up-chard standby last summer.

                1. i have sometimes made a fillo-type pie with ricotta and swiss chard on the inside. it is fancy looking and delicious. i usually toss some sauteed onions and parmesan in there too. might be a good place to hide some zucchini.

                  also, this is a favorite recipe of mine:
                  beet burgers! they are very yummy. also, they look red like medium rare beef which i find amusing. i like them with some avocado, and burger fixins.
                  but mostly they are so good. really, try them.
                  you can leave out the carrots and use grated, squeezed dry zucchini.
                  Ingredients:
                  2 cups grated beets (about 3/4 pound)
                  2 cups grated carrots (about 1/2 pound)
                  1 cup cooked brown rice
                  1 cup grated rBGH-free Cheddar cheese
                  1 cup sunflower seeds, toasted
                  2 large free-range eggs, beaten
                  1/2 cup sesame seeds, toasted
                  1/2 cup grated onion (about 1 medium)
                  1/4 cup oil
                  3 tablespoons all-purpose flour
                  3 tablespoons chopped parsley
                  to 4 garlic cloves, finely chopped
                  2 tablespoons soy sauce
                  Ground red pepper (cayenne), to taste

                  Directions:
                  1. Preheat oven to 350 degrees.
                  2. Generously grease a rimmed baking sheet
                  3. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.
                  4. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

                  (recipe from sustainabletable.com)