Prep time    Cook Time      Total Time 
10 mins          30 mins           40 mins
 
Serves # of people: well it depends on how much you want to share.


Ingredients

• ¼ cup breadcrumbs 
• ¼ cup grated fresh Parmesan cheese
• ¼ teaspoon seasoned salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon freshly ground black pepper
• ¼ cup of milk of your choice 
• 2½ cups (1/4-inch-thick) slices zucchini
• 1 key lime
• Organic cooking spray

Instructions

1. Preheat oven to 425 degrees.
2. Combine first 5 ingredients in a medium bowl stirring with a whisk.
3. Place milk in a shallow bowl. Dip zucchini slices in milk and dredge in breadcrumb mixture.
4. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet.
5. Bake for 30 minutes or until browned and crisped.
6. Sprinkle lightly with lime.
   
7. Enjoy!

Farm twist taken from
http://www.nutritionistinthekitch.com/oven-baked-zucchini-chips/


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Chips de Zucchini

Los vegetales aunque no lo creas, pueden ser unos deliciosos snacks.
Son ideales para picar en una reunión con amigos.

Solo vas a necesitar:

• 2 zucchinis
• Aceite de oliva a gusto
• Sal a gusto
• Especias para condimentar a gusto

Cortar los zucchinis en rebanadas finitas.

Colocar papel aluminio sobre una asadera. Expandir el aceite de oliva sobre el papel y luego colocar las rebanadas una al lado de la otra evitando que se encimen.

Rociar un poquito más de aceite sobre ellas junto con la sal y las especias.
Cocinar en el horno entre 20 y 30 minutos.

Te presentamos el resultado final.




http://www.taringa.net/posts/recetas-y-cocina/19214263/Chips-de-zucchini.html


FUENTE:
https://www.youtube.com/watch?v=S9Pq2u4Mz1U

Breadnut or Artocarpus Camansi, A really great fruit/nut to know. 
Native to New Guinea, and possibly Indonesia and the Philippines. It often mistaken for seedy breadfruit as they look very similar; they are actually separate species and are the ancestors of breadfruit. Due to thousands of years of propogation and human selection is how we now have two difference species, probably arriving in the Caribbean in the 1700s by the British and French.

Its nicknamed the Chestnut of the Tropics. Great boiled or roasted. You can use it as your nut base for pestos and sauces. Most commonly eaten oven roasted, lightly salted.

They are a good source of protein and low in fat compared to nuts such as almond and macademia nuts. I would love to see more of these available at farmers markets and in restaurants. They are so so good.

The last time I had breadnuts was from Norma's in St Croix. Not on the menu, just simply shared between two neighbors in the neighborhood. Some breadnuts, a napkin, and a smile.

Shelli @ R2R Farm

For more info on our CSA visit www.ridge2reef.org/csa
 
For info on our weekly farmers market, visit www.vi.locallygrown.net



 
 

Great tips from Katherine on 'Cooking with what You Have.'

For CSA members, especially first timers, getting such a box of food can be a little bit intimidating.  What we at Ridge to Reef Farm want to avoid is you feeling overwhelmed by your box.  So take some time to prepare your schedule and your pantry to receive your box. Here is a great article to help you do just that.

Your R2R Farmers

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by Katherine Deumling of Cook With What You Have

A CSA share offers a plethora of produce every week and with it varieties we may have never seen before, let alone cooked—a delight and a bit of a challenge, for sure.

Fresh, delicious vegetables chosen for me week after week is my idea of heaven. It hasn’t always been but I get more hooked every year. I’m hooked on the deliciousness, on not having to make any decisions about what vegetables to purchase, and on the creativity it inspires.

So, how does one get hooked?

Stock your Pantry, Two Ways:
Shop mostly to restock rather than for specific dishes. You’ll spend less time (and money) running to the store for last minute items and can instead spend your time cooking, eating, and creatively using what you already have.

This is a basic list but you certainly don’t need everything listed to cook many dishes. And, your pantry will reflect your particular taste. This is just a loose guide.
Purchased Goods for Pantry, Fridge and Freezer:

• Lentils; French green, red, brown
• Beans: black, pinto, white, chickpeas
• Grains: brown and white rice, barley, farro, cornmeal/polenta, quinoa, pasta, couscous, bulgur
• Seeds & nuts: sunflower, pumpkin, hazelnuts, walnuts, peanuts, almonds, etc.
• Spices: cumin, coriander, mustard seeds, dried chilies, turmeric, caraway, paprika, cardamom
• Herbs: thyme, oregano
• Vinegars: cider, rice and red wine
• Oils: olive, sunflower, coconut, sesame
• Hot sauce, soy sauce, fish sauce
• Dairy products
• Eggs
• Lemons and limes
• Meat and fish in freezer: sausages, bacon, chicken, etc.

Semi-prepared Items:When you have a little spare time you can add semi-prepared items to your fridge/ pantry that will make life much easier and tastier when you don’t have those extra few minutes to get a meal on the table.

• Make a jar of vinaigrette and keep it in the fridge. Dress lettuces and greens as well as roasted vegetables or plain chickpeas/beans with the same vinaigrette, adding some chopped herbs and toasted seeds. Be creative!
• Cook a good quantity of beans. Put beans out to soak before you go to work in the morning. Cook them that evening while you’re in the kitchen cooking something else for dinner anyway and have them ready for the next day or freeze half.
• Cook twice as much rice, barley or farro as you need for any given meal and freeze half of it to make fried rice, rice and beans or a soup the following week on a particularly busy night when you need the head start.
• Toast a cup of sunflower or pumpkin seeds and keep in a jar. Your salads will be better for them; your soups will have added crunch; your snacks will be cheaper and more nutritious!
• Use a whole bunch of parsley or cilantro to make a quick, savory sauce with garlic, olive oil, lemon juice or vinegar. Stir in some thick yogurt for a creamy version. Having a flavorful component like this on hand means a plain bowl of rice or beans or a fried egg turns into a meal in no time.
• Make chicken or any other meat, fish or vegetable stock and freeze.

Free Yourself from Strictly Following a Recipe
& Learn to Improvise and Substitute.The more you cook—and you will be cooking (!)—the easier and more fun it is to substitute and adapt as you go. Families of vegetables such as brassicas and alliums have certain common characteristics that in many cases let you substitute one for another. However, there is no real shortcut to learning how to do this so experiment as much as you can—you’ll have plenty of opportunity. Here are a few general guidelines to get you started.

Root vegetables love to be roasted as do brassicas like kohlrabi, cauliflower, romanesco, Brussels sprouts and broccoli. Cut up, tossed with a little oil and salt and roasted in a single layer, they are delicious as is or can serve as the foundation for soups, mashes, salads, etc.

Onions, like their allium compatriots, shallots, scallions, leeks and garlic, are pungent raw and quite sweet cooked. If you don’t have an onion by all means use a leek, though leeks are sweeter and you might add a little acidity to balance it out and leeks are not so good raw. Scallions (green onions) and shallots can be substituted for onions and vice versa in many recipes, raw or cooked.

Sweet potatoes, potatoes, celery root, rutabagas and turnips and sometimes winter squash can often stand in for one another in mashes, gratins, soups and stews.

Broccoli, Brussels sprouts, cauliflower, spring rabe and romanesco, all brassicas, have similar flavors and behave similarly in many dishes, though certainly not all. Mashed cauliflower is delicious but I would not mash Brussel sprouts.

Leafy greens are eminently substitutable. Chards, beet greens, kale and collards, are all good raw (very thinly sliced) when young and tender. They behave quite similarly when cooked and can be mixed and substituted for each other at will. Turnip, radish, and mustard greens are all tender and often interchangeable, though radish tops are a bit fuzzy raw. Make sure to blanch those.

Get Good at a Handful of Dishes that Showcase most any Vegetable.It’s not so hard to keep up when you have a handful of recipes that can accommodate most any vegetable and in a variety of combinations.
A simple frittata elevates most vegetables, from leafy greens to peppers, peas, herbs, potatoes and both summer and winter squash.

Pan-fried vegetable fritters/savory pancakes/patties transform mounds of vegetables of all kinds into savory nuggets. Broccoli with parmesan, leftover mashed potatoes, leeks and plenty of parsley, rutabaga and carrot latkes, Japanese-inspired cabbage pancakes with scallions, sesame oil and soy sauce. . .
Fried rice with loads of finely chopped vegetables; simple Thai-style coconut milk curries; and soups and stir-fries, of course, are all good vehicles for delicious CSA produce.

A quick, stove top version of mac ‘n cheese with whatever vegetables you have, chopped finely, never fails to be devoured.

Finally, recipes can often accommodate way more vegetables than they call for. Perhaps a recipe calls for 1 lb of pasta and 3 cups of vegetables. Invert that ratio and use ½ lb of pasta and 6 cups of vegetables or just add more vegetables and have plenty of leftovers. You’ll figure out how to make such changes and have recipes and tips work for your particular selection of produce.

Get comfortable making a few of these dishes and make them your own, with different spices, herbs, cheeses.
And then. . .Cooking (with a CSA) can in fact simplify one’s life—a way through the general madness and a treat for the senses and body. Yes, this is work and it takes time and organization but the deliciousness of that regular infusion of produce is well worth it!

Cook With What You Have offers subscriptions for both CSA Farms and individuals to an online Seasonal Recipe Collection, organized by vegetable. It includes not only 600+ recipes but posts such as Lettuce Management and the Dressing Jar and recipe categories such as CSA Heavy Hitters and Meals that Make Great Leftovers and Pantry Stocking Guides. Katherine Deumling, owner of Cook With What You Have, wrote custom weekly recipe packets for CSA Farms in the Willamette Valley in Oregon for years before expanding her cook-with-what-you-have approach to cooking to this more accessible platform for farmers and eaters everywhere. The Seasonal Recipe Collection covers 80 vegetables, herbs and some fruits. Katherine’s enthusiasm for vegetables, any time of year, never wanes and the site is regularly updated and expanded with tips, recipes and lots of reasons to love produce!

Ingredients

• 2 pink grapefruit
• 1/2 small red onion, thinly sliced, divided
• 1/4 cupfresh lemon juice
• 1/2 cupfat-free plain yogurt
• 2 tablespoonsextra-virgin olive oil
• 1/2 teaspoonkosher salt
• 1/4 teaspoonblack pepper
• 8 ounces lacinato kale, very thinly sliced, or baby kale leaves
• 1 ounce toasted hazelnuts, chopped (1/3 cup)

Preparation 1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed.

2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.

http://www.health.com/health/recipe/0,,50400000126000,00.html

(Try breadnuts instead of hazelnuts!!!  - Shelli)

PAN FRIED FENNEL Ingredients

• 2 medium fennel bulbs
• 1 cup all-purpose flour, for dredging
• 1 1/2 cups fresh bread crumbs, for dredging
• 2 teaspoons coarse salt, plus more for seasoning
• 3/4 teaspoon freshly ground pepper, plus more for seasoning
• 3 large eggs
• 1 1/2 cups vegetable oil, just enough to yield about 1/4 inch in the pan
• 2 lemons, cut into wedges

Directions

1. Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
   
   
2. Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
   
   
3. Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
   
   
4. Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with lemon wedges.