Archive for the ‘Crazy Daisy Recipes’ Category

This may be our last week of harvesting, but it sure doesn’t have to be your last week of cooking! Here’s how to make the most of this weeks basket:



Freeze hot and bell peppers:



Make parsley pesto:



Too much Swiss chard? Roast it, crispy and delish!



And as always, our Recipe by Vegetable index is great is you’re looking for something in particular.



An abundance of not so pretty but super ripe tomatoes? Try my favorite roasted tomato soup recipe, it’s divine:



So what was your favorite recipe this season?


Some awesome links to go with this weeks basket.


Parmesan roasted cauliflower



French leek pie



Roasted Carnival Squash with Thai Curry- this one is particularly pretty!


Let’s fire up the oven!

Last week I included some tomatillos in some of the baskets. This very distant tomato relative is a staple in Mexican cooking, it puts the verde in salsa verde. At the farm we use it fresh chopped with cucumbers and onion in this recipe:

Or in enchiladas verdes

They’re good at all stages of development and keep very well. The greener ones have a more tart flavor and the riper yellowish ones tend to be a little sweeter. I usually use a mix of green and yellow for a balanced flavor, but they are fun to experiment with so use whichever you like!

I also got this link from a customer, a perfect happy soup for a chilly day!

I made myself a jar of refrigerator pickles this week. They’re super simple to make and don’t require any special equipment. I used the recipe here: and they are awesome!

pickle stuff














The ingredients pictured here are actually enough to make 3 jars.


refrigerator pickles














With the shallots coming in, I’m planning on making my favorite mushroom soup, it’s so good! Recipe here:



And for dessert, with so many left over zucchini it’s time to make some zucchini crisp!  It seriously tastes like apples, yummy!

It’s that time of year again and we are swimming in zucchini. So it’s time to start putting it away for colder times.



This super high rated zucchini bread recipe makes 2 loaves, one to eat and one to freeze!



Or if you do a lot of cooking in the winter you can try freezing blanched zucchini. There’s a great tutorial here:



We featured an awesome zucchini boat recipe in this weeks newsletter but there are a ton of other cool recipes to try. I’m especially fond of this one:


All of the zucchini boat recipes I’ve found use traditional green zucchini, but they’re all just as good with yellow, or use some of the larger patty pan for an adorable single serving!


Patty Pan Squash

It’s not a new addition to our farm, but if you’ve never seen it before it would probably lead you to ask, ‘what IS that?’













Patty Pan squash, also called scallopini, or button squash, is an adorable member of the summer squash family. We grow a light green variety (pictured above) as well as bright yellow and deep green varieties.

It’s used in all the same ways as other summer squash. The smaller ones are a visually interesting addition the your plate steamed whole, and they’re fabulous grilled.

So if you find a bunch of these little beauties in you basket have fun with them!
















Each year I plant a few fennel bulbs. Fennel hails from the sandy shores of the Mediterranean and is widely used in their cuisine.  You may recognize the taste from Italian sausages and meatballs. It’s not a mainstream favorite here, but it’s licorice-y flavor adds some interest to your summer menu.

Customer, friend, and excellent cook Judy recommends this recipe: Provencal pork stew _with fennel_ to get you started with fennel.

Yes, the name is misleading, it’s not a traditional Manchu recipe or anything. It’s just something I was inspired to make after reading Empress Orchid, an account of the last Empresses of China.

It’s a simple classic meal that is perfect for a cold winter evening.

This makes a very large batch, the recipe can easily be cut in half.



1 package beef stew meat

1 small head bok choi, peeled apart, washed carefully, and chopped (separate the leaves from the stems-they’re cooked separately)

1 bunch fresh cilantro, washed, stems discarded, leaves chopped

1 package baby bella mushrooms, washed and chopped

1/2 onion, chopped

1 green bell pepper, chopped

1-2 jalapeno peppers (to taste) chopped

8 cups beef broth

2 tablespoons olive oil



Heat the oil in a large stockpot, add the stew meat and cook until browned. Add the bell and jalapeno peppers, and the  onion and cook until slightly softened. Add the bok choi (stems only) and the mushrooms and cook until the mushrooms have released some of their liquid and are softened. Add the bok choi leaves and the cilantro, cover and cook for a few minutes until the leaves are wilted. Add the beef broth and simmer for a few minutes until the veggies are ready.

The jalapeno and the cilantro add the flavor to this soup, but I sometimes add a dash of soul seasoning mix.


My good friends Tim and Necole sent me this recipe with the note that it was delicious. They both have fabulous taste so I’m going to give it a try!


Here’s the recipe:

2 long purple eggplants (1 1/2 pounds each)

8 fresh kaffir lime leaves, minced, or 1 teaspoon lime zest

½ cup fresh lime juice

¼ cup soy sauce

1 red Thai chili, minced

1 small garlic clove, minced

1 Tablespoon light brown sugar

1 teaspoon lemon zest

1 Hass avocado- halved, pitted and thinly sliced

1 large carrot, julienned

1 medium English cucumber, thinly sliced crosswise

½ pound cherry tomatoes, halved

½ medium red onion, halved and thinly sliced

3 Tablespoons chopped fresh mint

1 teaspoon snipped chives, for garnishing

½ cup roasted cashews, coarsely chopped



Light a grill. Using a fork, prick the eggplants in a few places. Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes. Transfer to a baking sheet and let cool slightly. Cut the stems off the eggplants and scrape off the charred skin. Tear the eggplants into long strips and discard the seeds. Transfer to a bowl.


In a small bowl, mix the lime leaves with the lime juice, soy sauce, chili, brown sugar, garlic, and lemon zest. Stir 3 tablespoons of the dressing into the eggplant.  Arrange the eggplant, avocado, cucumber, cherry tomatoes and red onion on a platter. Drizzle the remaining dressing over the vegetables. Sprinkle the chives, mint, and cashews over the salad and serve.


Try this recipe! Don’t be intimidated by the length of the recipe, it’s actually very simple to make.


Layered Eggplant, Zucchini and Spinach Tortilla

From Food and Wine Magazine


8 Servings


Every Spanish housewife has her recipe for this tortilla cake (a kind of omelet) served with creamy tomato béchamel sauce. Usually one of the layers is tuna, spaghetti or macaroni- to make the kids happy. Victoria Amory strays from the classic by making her filling all-vegetable.



2 T butter

2 T flour

1 ½ C milk

2 T tomato paste

salt & pepper

¼ c plus ½ T extra virgin olive oil

10 ounces spinach, large stems discarded

2 med. zucchini, cut into 1/2 ‘’ dice

2 med. Asian eggplant, peeled and cut into ½’’ dice

1 doz. large eggs


Preheat oven to 300. In a small saucepan, melt the butter over moderately high heat. Whisk in the flour until blended. Slowly pour in the milk, whisking constantly until smooth, and bring to a simmer. Cook over low heat, whisking often until no floury taste remains, about 10 min. Whisk in the tomato paste until smooth, then season with salt and pepper. Remove from heat, cover and keep warm.


Meanwhile, in a large skillet, heat 1 T of the olive oil until shimmering. Add the spinach, season with salt and cook over high heat, stirring, until wilted and moisture has evaporated, about 3 min. Transfer the spinach to a work surface and coarsely chop it. Add 1 T. of the olive oil to the skillet and heat until shimmering. Add the diced zucchini, season with salt and cook over high heat, stirring, until just tender, about 4 minutes. Transfer to a plate to cool. Heat another tablespoon of olive oil in the skillet until shimmering. Add the dice eggplant, season with salt and cook over moderate heat until browned on the bottom, about 3 minutes. Stir and cook until tender, about 2 more minutes. Transfer the eggplant to a plate.


In a medium bowl, beat 4 of the eggs with a pinch of salt. In an 8-inch nonstick ovenproof skillet, heat ½ T of the olive oil. Add the chopped spinach and cook over moderate heat until sizzling. Pour in the beaten eggs and stir to combine with the spinach. Cover and cook over moderate heat until the ‘tortilla’ is partially set, about 5 minutes. Using 2 spatulas, carefully flip the tortilla and cook over moderately high heat until completely set, about 1 minute. Transfer to a large baking sheet. Repeat with ½ T of olive oil and 4 eggs at a time to make 2 more tortillas, one with zucchini and one with eggplant. Rewarm the tortillas in the oven.


Reheat the creamy tomato sauce over low heat. Transfer the spinach tortilla to a large cake plate and spread a thin layer of tomato sauce on top. Top with the zucchini tortilla and a thin layer of sauce, then cover with the eggplant tortilla. Pour some of the sauce over the layered tortilla, letting it drip down the sides. Cut the tortilla into wedges and serve with the remaining sauce.


The recipe can be prepared through step 2 one day ahead. Refrigerate the creamy tomato sauce and each vegetable separately.

Our harvest baskets for the last several weeks have featured a lot of eggplant, both the traditional large globe type and small striped Asian varieties. So I thought I’d put an extra recipe up here to help you get the most out of them.

My favorite way to enjoy eggplant is sliced, battered, fried and served with a delicious remoulade sauce. The recipe works equally well for zucchini and green tomatoes. I usually have a bag of fried veggies in the fridge that I can pop in the toaster oven and enjoy for lunch or a snack.


Fried veggies


2 eggs, beaten

2 T milk

1 c flour

1 c cornstarch

Salt & pepper

Peanut oil, for frying



Slice the veggies of your choice (eggplant, zucchini, green tomatoes, or some of each) into 1/2” rounds. Mix the flour and cornstarch and sprinkle it with salt and pepper. In a small bowl, whisk the eggs with the milk.

Coat the sliced vegetables with the egg mixture, then the flour and cornstarch mixture, then back into the egg, and back to the flour.

In a large skillet heat the peanut oil until just shimmering. Place the slices in the hot oil and fry until lightly browned. Flip the vegetable slices and cook the other side until browned.

Place the cooked slices in a single layer on a plate or baking dish covered with paper towels.


This is my all time favorite remoulade recipe to serve with fried veggies:



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