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Swiss Chard Stuffed Acorn Squash with Garlic Cream Sauce

Although there are only 5 ingredients in this simple dish, it sure packs a punch and allows the hearty flavor of the vegetables speak for themselves.  As a great cold weather green that is packed with vitamins and fiber, the sauteed chard is mellowed by the soft roasted squash and warm garlic cream sauce. Impress your guests with this simple dish that is full of flavor, texture and nourishment. 

Ingredients:

1 Acorn Squash
1 Bunch Swiss Chard
4 cloves Garlic
¾ Cup Milk
2 Oz Feta Cheese

 

1.  Cut squash in half and scoop out the seeds and pulp.
2.  Place aquash cut side down on an oiled baking sheet and bake for 30 minutes at 400°F, until fork tender and set aside.
3. 
Peel cloves of garlic and add to oven for 10 minutes alongside the squash.
4.  Remove garlic and in a small mixing bowl, puree with milk and feta cheese, adding salt and pepper to taste.  5.  Coarsely chop chard and sauté in a medium saucepan with olive oil over high heat until wilty (stems are okay to use, add 2 or 3 minutes before leaves).
6.  Place sauteed chard into hallowed out squash and drizzle with cream sauce.  Bake for another 10 minutes and serve hot out of the oven. 

classic baked acorn squash

Photo courtesy of simplyrecipes.com

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Warm and Hearty Ratatouille

Crisp fall evenings summon warm meals that satisfy our bellies and warm our souls. This hearty ratatouille dish is simple and easy to prepare, yet incorporates some of our favorite fall staples that will keep you and your family full and happy!

Ingredients: 

3Tbsp olive oil

1 onion, thinly sliced

2 garlic cloves

1 handful parsley

2-3 eggplant cut into ½ inch pieces

2 pepper cut into thin slivers

4 tomatoes coarsely chopped

1tsp salt

pinch of black pepper

 

1.  Over medium-low heat, add the oil to a large skillet and saute the onion, garlic, and parsley, stirring occasionally, until the onion has softened.

2.  Add the eggplant, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in pepper, tomatoes, and salt, and continue to cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in a few grinds of pepper to taste.

3.  Serve warm over a bed of grains or enjoy in a bowl with a piece of fresh, crispy toast.

cuttingboard

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Tomatillo and Pepper Stew

Ripening in their delicate husks, tomatillos are hidden gems that provide a pop of flavor and color to many late summer dishes.   This week's recipe combines these flavorful fruits with our favorite smoky peppers to yield an easy yet hearty meal.  Keep it vegetarian and serve with crispy toast or toss in cubed pork for some added gusto.

tomatillos

Ingredients:

1pt tomatillos
olive oil
pinch of salt
1 medium onion, finely chopped
5 medium peppers, seeded and coarsely chopped
6 oz grated cheddar cheese
Cubed pork (optional)

 

1.  Preheat oven to 400 degrees.
2.  Husk and dice tomatillos. On a baking sheet, toss with oil, chopped onion, and salt and place in the oven for about 20 minutes or until well cooked.
3.  Place tomatillos in a large saucepan and puree with an immersion blender until chunky.  Add seeded, chopped peppers.
4.  Stew until peppers become soft and add cooked pork if you like. Top stew with grated cheese and enjoy with crispy toast or tortilla chips!

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Tomatillo and Pepper Stew

We just can't get enough of those sweet and juicy tomatoes! Their versatility enables them to shine in any dish and incorporating this week's tomatillos will add a punch of color and flavor to this summer stew. Keep it vegetarian and serve with crispy toast or toss in cubed pork for some added gusto.

tomatillos

Ingredients:

1pt tomatillos
olive oil
pinch of salt
1 medium onion, finely chopped
5 medium peppers, seeded and coarsely chopped
6 oz grated cheddar cheese
Cubed pork (optional)

 

1.  Preheat oven to 400 degrees.
2.  Husk and dice tomatillos. On a baking sheet, toss with oil, chopped onion, and salt and place in the oven for about 20 minutes or until well cooked.
3.  Place tomatillos in a large saucepan and puree with an immersion blender until chunky.  Add seeded, chopped peppers.
4.  Stew until peppers become soft and add cooked pork if you like. Top stew with grated cheese and enjoy with crispy toast or tortilla chips!

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Summer Sungold Salad

Bring on the tomatoes! Hidden Villa's fields are bursting with these plump and juicy fruits that are packed with nutrition and flavor.  The intense summer heat has ripened them to their full potential and can be enjoyed best in this fresh summer salad.

tomatoes

Ingredients:

1 pint sungold tomatoes, halved

1/2 cup minced basil

1/4 cup thinly sliced sweet onion

1/4 cup balsamic vinegar

1/4 cup olive oil

pinch of salt

 

1. In a mixing bowl, prepare the onion by adding vinegar and salt and allow to stand while you make the rest of the salad.
2. Prepare tomatoes and basil and toss with onions.  Add salt to taste and toss together to combine ingredients.

Enjoy as a great side salad for any summer meal while soaking in rest of the season on your porch or patio!

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Fiesta Pan-Fried Peppers

SweetPeppers

Spice up dinner this week with this one-skillet medley that can liven up a plate of ordinary beans and rice.  The rich and smoky flavors from our anaheim and ancho peppers are released as they are pan fried and simmered with a variety of our summer tomatoes.  

Ingredients:

5-7 medium frying peppers, coarsely chopped (seeds and all)

olive oil

salt

1 large onion, finely chopped

5 medium tomatoes, coarsely chopped

6 oz grated cheddar cheese

1.  Heat a large skillet over medium high heat and add 3 T olive oil and the peppers.
2.  Stir fry the peppers until slightly softened-8 minutes. Add onion and a pinch of salt to taste and continue stir frying another 8 minutes.
3.  Add tomatoes, salt to taste and continue stir frying another 8 minutes until peppers are fully softened, onions are caramelized  to a golden brown and the tomatoes are stewed.
4.  Reduce heat to low, cover the skillet and allow to simmer for 8 more minutes.
5.  Garnish with grated cheese and serve over top a bed of warm beans and rice!

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Finger Lickin' Green Bean Fries


This week's CSA basket features crisp and crunchy green beans and this recipe provides a twist on this often pickled produce.  Swap out ordinary french fries for this healthy finger-food that can stand alone as an appetizer or as a savory side with grilled chicken, fish or other summer vegetables...no fork required! 

Ingredients

1 large bunch of green beans, rinsed

1 cup balsamic vinegar

Olive oil and salt to coat

Soy sauce (optional)

1. Heat one cup of balsamic vinegar in a saucepan, reduce until it is syrupy.

2. In a large mixing bowl, toss green beans with oil and salt.

3. Spread the beans in a single layer on a baking sheet and roast in the oven at 425 degrees. After 10 minutes, drizzle balsamic syrup over the beans and add soy sauce, if desired. Return beans to oven and roast until they are blistered and brown in spots.

Serve immediately and enjoy!

Greenbeans

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Sweet and Tangy Shaved Fennel Salad

 

 

 

Fennel is widely cultivated for its aromatic seeds, flowers and bulb that closely resembles a sweet anise flavor, though not quite as strong.  It is light and crunchy and can be integrated into soup, roasted, sauteed or even served raw.  This recipe incorporates the crunch and sweetness of raw fennel with the fresh tang of lemon and serves as a great as a side dish to any meal.     

 

 

Ingredients:

1 fennel bulb, shaved paper thin with a mandoline or meat slicer

2 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1/8 teaspoon of chopped fresh thyme leaves

1  Tbsp chopped flat-leafed parsley

2   Tbsp shaved Parmesan cheese

In a large mixing bowl, gently toss all of the ingredients together and serve immediately or chill before serving to allow flavors to blend.

 

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Grilled Summer Squash Cole Slaw

Many of us think of summer as an opportune time to prepare our food outdoors, firing up the grill and enjoying meals under warm, clear skies.  Some commonly seared vegetables, however, don't always have to be served hot-off-the-grill.  Let these grilled summer squash chill out in this refreshing and light cole slaw recipe from our very own CSA crew. 

You will need:

2 cups of thickly sliced summer squash
olive oil
1 head of cabbage, finely shredded
3 medium carrots, grated

½ cup of finely minced basil
1 clove garlic
¼ cup cider vinegar
3 T mayonnaise
3 T olive oil
½ t soy sauce
pinch of salt

Light the grill for medium heat.  Lightly baste the squash slices with olive oil, apply to the grill and lightly salt. Grill the squash until browned on each side and remove from heat. While the squash is cooling, prepare cabbage, basil, and carrots. Mince the garlic and in a bowl, combine with vinegar, oil, mayo, soy sauce and ½ t more salt.  Coarsely chop the grilled slices of squash and combine in a bowl with carrots, cabbage, basil and prepared dressing. Allow cole slaw to chill before serving for optimal flavor and enjoyment! 

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Pasta with Roasted Turnips and Sage Brown Butter

The 2013 CSA season has had a delicious first month! This week's box offers collard greens, turnips, spring onions, sage, summer squash and lettuce. Yearning for a scrumptious turnip recipe? Look no further and enjoy!

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CSA Recipe: Winter Squash Soup

Just in time for the rain! Here is a recipe for a winter squash soup using autumnal butternut squash and the last of the pepper harvest, which makes for a surprisingingly delicious partnership of flavors. 
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CSA Recipe: Fuyu Persimmon Bundt Cake

We are very excited that the orchard we invested in planting 4 years ago are now literally bearing fruit in substantial quantities, allowing us to provide fruit to our CSA members in their weekly baskets. From cherries to peaches to persimmons and more, providing fruit to our CSA members allows them to have seasonal, delicious fruit in varietities suited for our local climate and environment. Enjoy this recipe using our Fuyu persimmons, which are squat and firm with a sweet and delicate cinnamon taste. 

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CSA Recipe: Kabocha Squash Cheesecake with Walnut Crust

Kabocha is a Japanese variety of winter squash. Ours have finally cured in the field and are ready for harvest. When the kabochas arrive, it feels like fall is officially here. Prepare and enjoy kabochas as you would other winter squash, including in desserts like this recipe!
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CSA Recipe: Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce

With the final harvest of our eggplants and peppers that had ripened in the summer heat, and the budding heads of cabbage as cooler weather comes in, this stir fry marks a particular time in the changing seasons. Enjoy!

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CSA Recipe: Beet Salad

We primarily grow two varieties of beets at Hidden Villa. Chioggia beets, which do better in cooler weather, are a beautiful deep pink color with a white and pink bulls eye pattern inside. It is always a wonder to slice one open and see the intricate stripes under the skin! Red Ace is the other variety, which looks like your standard red beet. We consider it our "workhorse" beet, as it's a reliable variety that is tolerant to warm weather. In this recipe, enjoy beets in a salad dressed up with feta and balsamic. The sweetness of the beets will shine through!
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CSA Recipe: Chile Apple Salsa

Enjoy this zesty autumn salsa, sweet with apples and spiced with peppers. Perfect for a fall picnic! 
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CSA Recipe: Creek House Lasagna

Every Monday night us three Hidden Villa interns who live in the quaint Creek House on site make dinner together, primarily using ingrediently from the farm. From New York Times Cooking section recipes for pork wontons to chicken pot pie made with Hidden Villa  veggies, chicken and Cleo milk, we've gotten very ambitious lately, putting meals we want to cook on a white board two weeks ahead of time.This lasagna was one of those amazing meals. It was fun to make together as a group effort, and the results were to die for!
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CSA Recipe: Quinoa Tabbouleh Salad

Delicious farm fresh tomatoes, parsley and cucumbers make this traditional grain salad a refreshing treat.
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CSA Recipe: Pesto Pasta

Sometimes you can't beat the classics. The simple and complex aroma of basil made into pesto and served over warm pasta is enough to have us drooling before we even eat our lunch!
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CSA Recipe: Tomato Cucumber Salad with Red Onion, Feta and a Fennel Flower Vinaigrette

When our fennel in the field goes to seed it grows incredibly aromatic yellow flower clusters that have a rich anise flavor. We provided a bundle of these flowers for our CSA members this week so they can experience this interesting stage of the fennel plant and try it as an herb in their cooking.
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