Tonight is cauliflower and yu choi quiche, also courtesy of Food 52. http://www.food52.com/recipes/10016_chard_cauliflower_and_caramelized_onion_in_cheese_crust

From Mark Bittman's "How to Cook Everything"

from the book "Christopher Idone's Salad Days". Serves 2-4.

There are no measured amount for anything in this recipe - it's all done to tase so go nuts! * the sauce will keep in the refridgerator for about a week

Can be made 1 day ahead of time and cooled uncovered, then chilled, covered. Reheat in ovenproof dish with foil in preheated 425F overn for 5-10 minutes.

This is a tradional Russian recipe which I got from Mark Bittman's "The Best Repipes in the World." It can be a meal of its own or a good side dish. It can be eaten hot or cold and is good with sour cream.

Prep time: 15 minutes, Cook Time: 25 minutes, serves 8 A nice side dish

If you want to use exclusively CSA berries, just freeze your berries each week until you have 5 cups worth. The recipes below are adapted from Mark Bittman’s How to Cook Everything.

Braising is a nice way to use the bok choy and it's quick, easy, delicious and healthy!

Korean style spicy preserved vegetables without the shrimp-paste

This is a good way to use rhubarb, if you're not sure about cooking it. It makes an incredibly pink and refreshing drink and keeps for about a week in the fridge.

Five Squash Blossom Recipes Squash blossoms are a treat generally unavailable to all but home gardeners and habitués of farmers markets. They’re so extraordinarily perishable that few supermarkets bother trying to keep them in stock. Both the male and female blossoms of winter and summer squash varieties can be used interchangeably. The male blossoms appear at the end of thin stems and can be harvested without curtailing production of squash. . If using male squash blossoms, remove the stamens first. The female blossoms form at the end of the buds that grow into squash and are often harvested with the tiny, nascent squash still attached. male blossom Squash blossoms are edible raw or they can be incorporated into a variety of recipes. But once you’ve clipped them out of your garden or brought them back from the farmers market, don’t tarry long. “Be warned,” writes Kate Heyhoe, of Kate’s Global Kitchen. “Squash blossoms live about as long as mayflies—at worst a few hours, at best a few days, and only in ideal conditions.” Heyhoe has stored them successfully for as long as two days, “but not without rinsing them, letting them air dry on the kitchen counter, then wrapping them in paper towels, carefully nesting them in a sealed plastic storage container, and refrigerating them in the crisper at a precise controlled 34 degrees.” ________________________________________ Battered Squash Blossoms (With or Without Stuffing) The Batter: 1 cup flour 1/2 cup cornstarch 1/2 teaspoon salt 1 cup fat-free chilled milk, beer or water Cheese-Mushroom Stuffing: 1/4 cup ricotta cheese 1 garlic clove, minced or pressed 1/4 teaspoon each salt and pepper 2 tablespoon mushrooms, finely chopped 1 tablespoons fresh basil or parsley, minced 16 large squash blossoms, washed Canola oil for frying 1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency. 2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes. 3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds. 4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly. 5. Sprinkle with salt, if desired and serve immediately. NOTE: In place of the cheese-mushroom stuffing, try another of your favorite bread or meat stuffings. Source: University of Illinois Cooperative Extension ________________________________________ Squash Blossom Frittata 3-4 blossoms 1-2 baby squash 4 eggs Dash of milk 2 green onions Asiago cheese Chopped parsley and snipped chives (optional) Salt and pepper to taste 1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels. 2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste. 3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan. 4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned. ________________________________________ Squash Blossom Quesadillas 1 medium onion, diced 1 clove garlic, minced 1 poblano pepper, roasted, peeled, seeded, and diced 10 squash blossoms 1/2 cup chicken stock 3 sprigs fresh epazote, finely chopped Salt and freshly ground black pepper 4 flour tortillas 1/4 pound grated Mexican white cheese Olive oil, butter or margarine, for cooking 1. Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool. 2. To compose the quesadilla, lay two of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortillas, place on heated griddle or nonstick saute pan with a little olive oil, butter or margarine, and cook for about 3 minutes on each side. When golden brown on each side, remove and cut into quarters. Source: Adapted from recipe demonstrated by Aaron Sanchez of the Food Network’s show, Melting Pot. ________________________________________ Squash Blossom Hush Puppies Dry Ingredients: 2 cups cornmeal 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste 1/4 teaspoon ground cumin Wet Ingredients: 1-1/3 cups buttermilk 2 large eggs 2 tablespoons corn oil or bacon drippings Vegetables: 1/4 cup minced onion 8 to 10 squash blossoms, coarsely chopped 1 cup fresh corn kernels Corn or canola oil for frying 1. Combine the dry ingredients in a large bowl. 2. Combine the wet ingredients in a separate bowl. Beat lightly with a fork to blend. 3. Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. drain on paper towels. NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk. Source: Kate's Global Kitchen ________________________________________ Squash Blossom Soup 1/4 stick butter 1 onion, sliced 1 or 2 cloves garlic, minced 4 cups chicken broth 1/2 pound squash blossoms (about 4 cups) 1 cup half and half Salt and freshly ground pepper to taste Grated anejo cheese (for garnish) 1. Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer. 2. Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste.