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Posts Tagged summer squash

Creamy, Dreamy, Veggie Soup

This recipe is from CSA member Stacie Rose

Heat olive oil in a Dutch oven or stock pot.

Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano.  Season with salt and pepper.

When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a few leaves of kale, some simply roasted potatoes, and organic broth, chicken or vegetable.

Blend until pureed and creamy.

Season to taste and serve




Collard Green Rolls with Freekah and Summer Squash

6 medium leaves collard greens
A big pot of salted water
½ c cracked freekah
1 c salted water
1 small onion, diced
Olive oil
1 yellow summer squash, trimmed and diced
2 tbsp raisins, plumped in very hot water for 10 minutes
1 tbsp capers
2 tbsp finely chopped parsley
A drop or two of red hot sauce (e.g., Tabasco, Sriracha)
Salt and pepper

Prepare the collard greens. Trim the long stems of the collards to the edge of the leaves (they can be set aside for another use). Bring a large pot of salted water to a boil and plunge 2 leaves at a time into the water, submerging them. Cook about 2-3 minutes (depending on the age of the leaves – mine were just harvested and somewhat young so they cooked in about 2 minutes. Remove them to a colander and rinse with cold water to stop the cooking. Lay them flat on towels to cool and dry. Carefully cut the stiffest portion of the stem away from the leaves at the base.

Meanwhile, cook the freekah. Rinse the grains. Bring salted water to a boil, add the grains, stir, turn the heat to simmer, cover the pan and cook until the water has been absorbed and the grains are cooked (they’ll be somewhat crunchy), about 20 minutes. Set aside to cool.

Sauté the onion in olive oil until translucent and add the summer squash. Turn up the heat and sauté until the squash is barely cooked and just starting to brown. Set aside to cool.

Assemble the filling and stuff the collard greens. Combine the cooled freekah, vegetable mixture, raisins, capers, parsley and hot sauce. Season to taste with salt pepper. Divide the filling into six portions. Place each one on the collard leaf, toward the stem end (overlap the leaf where you cut the stem to enclose the filling. Fold in the sides and roll up tightly. Place in a baking pan sized to hold the rolls in one layer, seam-side down.

You can make this ahead to this point and refrigerate until ready to bake.
Heat the oven to 350 degrees. Add a little water (or you could use tomato juice or vegetable broth) to the pan, cover with foil and bake for about 30 minutes. Let cool for a few minutes before serving.











Zucchini & Summer Squash Risotto

4 cups vegetable stock or broth
2 Tbsp. olive oil
1/2 cup finely diced onion
1 cup Arborio rice
1/2 cup dry white wine
1 medium zucchini, grated
1 medium summer squash, grated
1-2 Tbsp. butter
Fresh lemon juice
A handful of grated Parmesan

Pour the stock into a saucepan and bring to a boil.  Set a medium-sized, heavy sauce pan over med-low heat. Add the oil and onions, cook, stirring occasionally, until completely translucent and tender. Turn up the heat to medium, add the rice, and cook, stirring constantly, for 2-4 minutes or until the grains are mostly translucent and only white in the center. Pour in the wine and cook, stirring constantly, until the wine is absorbed.
Add enough stock to cover the rice by 1/2 inch (about 2 cups), 1 tsp kosher salt (or 1/2 tsp table salt), and cook, stirring occasionally, until most of the water is absorbed. Add 1/2 cup water at a time to keep the rice lubricated and stirring as necessary. The less water you have in the pot, the more you have to stir. After 15 minutes of cooking the rice with stock, start tasting it. When it’s still a bit crunchy, but close to that perfect al dente stage, stir in zucchini & summer squash. Season with salt to taste, and continue cooking stirring constantly and adding stock 1/2 cup at a time as necessary so that the rice doesn’t stick. Taste the rice every few minutes and as soon as it’s almost tender, but still toothsome, turn off the heat.

Add a bit more stock if risotto looks stiff. Stir in the butter and a little cheese.. Reserve the rest of the cheese to sprinkle on top during serving. Give it a good squeeze of lemon, taste and correct seasoning (you might need more lemon juice and/or salt). Cover and let rest 5 minutes. Serve sprinkled with cheese and drizzled with good olive oil



Gnocchi with Summer Squash and Fresh Tomato

Share Contents Used:
Summer Squash

3/4 lb. summer squash, chopped into a half inch dice
1 lb. fresh tomato
1/4 cup shallot, chopped fine
1 tbsp. olive oil
1 tbsp. butter
1/4 tsp. crushed red pepper flakes
1 tbsp. parsley, minced
1 lb. package of gnocchi
2 tbsp. grated Parmesan
Salt and pepper

Bring a large pot of water to a boil.  Take the tomato(s) and cut a shallow cross through the skin on the bottom, then place in the boiling water for 1 minute.  Remove from the water and immediately place in a bowl of ice water to cool. Return the water to a boil and cook the gnocchi per package directions. While the gnocchi is cooking, heat the olive oil in a large sauté pan then add the shallot and cook until soft, about 3 minutes.  Remove the tomato from the cold water, peel off and discard the skin then remove the core and coarsely chop.  Add the chopped tomato to the pan along with the crushed red pepper and cook, stirring occasionally until the tomato has started to break down and form a sauce, about 5 minutes. Add the squash and butter and stir until the butter is melted. Cover the pan and cook over low heat until the squash is soft,  3-5 minutes.  Uncover and stir in the parsley and Parmesan then season with salt and pepper.  Add the cooked gnocchi and stir to coat.  Serve immediately with more Parmesan on the side.


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