Fresh Summer Vegetable Recipes
We are so excited to pick up our CSA next week from Fresh and Local Nashville, S. E. Daugherty & Sons that we thought we would share some of the recipes we are looking forward to!
What is a CSA Farm Share?
A “Farm Share” is a simple idea (very much like buying a magazine subscription) in which a “Member” buys a “Share” of a farmer’s harvest at the beginning of the growing season, and then comes to the farm each week to pick up their “Share” of the farm’s vegetable harvest or that share is bagged or boxed and delivered to the shareholder. Many farm share programs are called “CSA” which stands for “Community Supported Agriculture.”
Take that farmers' market bounty and turn it into exciting, flavorful meals that let summer produce and herbs shine.
Corn Salad- The quintessential summer salad.
4 c. fresh or frozen corn, defrosted 1 c. cherry tomatoes, halved 1/3 c. crumbled feta 1/4 red onion, finely chopped 1/4 c. basil, thinly sliced 3 tbsp. olive oil Juice of 1 lime Kosher salt Freshly ground black pepper
Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.
Corn and Zucchini Salad with Feta
4 ears of corn, husked
4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
8–10 zucchini blossoms, torn into large pieces (optional)
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh flat-leaf parsley
⅓ cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper flakes
Freshly ground black pepper
4 oz. feta, crumbled (about 1 cup)
DirectionsCook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
Tomato and Cucumber Salad
1 cup Peach Dressing
1 medium English cucumber
2 pounds multicolored heirloom tomatoes, cored and cut into 1/3-in.-thick slices
3/4 cup thinly vertically sliced red onion
1/2 cup small basil leaves, divided
1 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper
Place Peach Dressing in a large bowl. Peel cucumber at 1/2-inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, and slice diagonally. Add cucumber, tomatoes, onion, 1/4 cup basil, 1/2 teaspoon salt, and pepper to dressing. Toss well; let stand 3 minutes.
Arrange salad on a platter; sprinkle evenly with remaining 1/4 cup basil and remaining 1/2 teaspoon salt.