Some Recipes from CSA members

Hi Sarahlee,

Thank you again for all the lovely and fresh veggies. You have definitely changed the way we eat around here!! Previously we had a tomatoes/spinach/field greens habit - now here we are with fennel, eggplants, turnips, all manner of beans and some really tasty greens. Thank you!! The kids love it and we now have another reason to dread the cold weather. (It's a good thing we all like snow.)

I wanted to pass along a really good recipe for fava beans that I found on epicurious. Very simple and healthy. It doesn't explicitly state that you need to husk the beans after boiling them, but of course you do. (A little trouble, yes, but definitely worth it.) It claims to be an appetizer but we have it for dinner.

Enjoy!

Joanne MathewsTagliatelle with Fava Beans and Pecorin0 Romano

yield: Makes 6 first-course servings

An appetizer that is simple to make, delicious and very appealing.

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ingredients

• 3 cups shelled fresh fava beans or frozen lima beans, thawed

• 2 cups coarsely chopped fresh basil
• 2 large garlic cloves, chopped
• 1/4 cup olive oil (preferably extra-virgin)
• 2 tablespoons fresh lemon juice

• 12 ounces tagliatelle or fettuccine

• 1/3 cup freshly grated pecorino Romano cheese

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.

Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.

Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.

Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

GREENS COOKBOOK PAGE 214

I used large Zucchini instead of the winter squash.

2 tbl spoons olive oil
1 small onion finely chopped
2 cloves garlic minced
1/4 tsp thyme or 5 to 6 branches
1 bay leaf ( I left this out)
Salt
Heat the oil and add the above and cook over medium heat stirring often
until soft, then add.
1/2 tsp dry white wine Let the mixture reduce by half.
Add 1/4 tsp of Cayenne Pepper or 1/2 Paprika, I used both.
1 pound of tomatoes, fresh or canned, peeled, seeded and finely chopped,
Cook for 25 minutes stir occasionally until the sauce is thick.
Taste and add salt and a little sugar if needed.
Slice 4 oz of Fontina or Gruyere cheese.
Now time to prepare the squash. I cut the Zucchini in thick slices allowing
for two full lawyers in a 9x12 glass baking dish. They suggest hard squash,
removing hard skin, slicing 1/4 inch by 3 inch pieces.
Generously coat large fry pan and fry squash on both sides until brown and
slight tender, remove to towels and drain, then add salt and pepper.
Preheat oven 375 degrees, then spoon tomato sauce over bottom of baking
dish. Lay squash in overlapping layers with 4 oz of Fontina or Gruyere
cheese. I used what I had on hand, sharp cheddar and it was tasty.
Bake until cheese is melted and well heated through. 15 Minutes was fine
with the Zucchini, scatter fresh herbs over the surface.

Jean Kern