Monday, September 7, 2015

What the Farmers Do With Their Share

Elizabeth may not be able to get a post together for Sunday, so we're going to have this one ready to go just in case!

Tammy and I typically go through a large share of produce between the two of us and we do admit that it can be a bit of a challenge some weeks.  When you're tired, you just don't want to be inventive or deal with anything extra.  Nonetheless, one of the things that often works very well are various stir fry combinations.  Here is one that we enjoyed recently is shown below:

Fancy Scrambled Eggs

cook in a pan
  • 1/4 lb of bacon
while this is cooking cut up
  • 1 summer squash
  • 1 zucchini
  • 1/2 lb of potatoes
  • 1 small onion
Add the cut up veggies to the bacon.
Cook until almost tender.

Stir together
  • 4 eggs 
  • 1/2 cup milk
Add the mixture to the skillet and scramble it all together until the egg/milk mixture is firm.

Add salt and paprika powder to taste.

We are also a fan of Zuppa Toscana and you can find a recipe we use on the kale tab on our recipe pages.

CSA member Tonya Schmidt mentioned that she had a crock pot version of Zuppa Toscana and was willing to share it with us.
  • 1 lb Italian Sausage (spicy preferred)
  • 4-6 potatoes, chopped
  • 1 onion, chopped
  • 1/4 c bacon pieces (optional)
  • 2 Tbsp minced garlic (3-4 cloves)
  • 32 oz chicken broth
  • 1 c kale or swiss chard chopped (we would tend to add more)
  • 1 c heavy whipping cream
  • 2 Tbsp flour
  1. Brown sausage in saute pan
  2. Cut sausage in half lengthwise, then cut slices
  3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.  Add just enough water to cover the vegetables and meat.
  4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving
  1. Mix flour into cream, removing lumps
  2. Add cream, kale and bacon to crock pot and stir
  3. Cook on high 30 minutes or until broth thickens slightly
  4. Add salt, pepper and cayenne to taste

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