Tag Archives: Enterprise Farm

Purple Potato and Red Chard Hash

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Christmas Eve day brunch. After a busy weekend of visiting with friends and family we needed a hearty brunch. Thanks to our Enterprise Farm year round CSA, I was inspired to do this breakfast hash.
Par boil your diced potatoes for about 5 minutes in enough water to just cover them, adding a cup of apple cider vinegar. Meanwhile dice one large onion and about 6 big garlic cloves. I prefer a cast iron pan- heat it up, add olive oil, sauté your garlic and onion on medium heat until translucent. Add potatoes and reserve some of the liquid from cooking them. Add cumin, cayenne, salt and pepper. Stir well and cover for 5-7 minutes.
You want some crust to form on sides of potato pieces, but not so they burn or stick. If it seems too dry, spoon in reserved liquid and cover to help steam cook the potatoes. Taste- when potatoes are almost done , add your julienned red chard, stir and cover until wilted. Serve with two fried eggs on top!

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Solving some zucchini problems.h

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Anyone with a garden or CSA share usually ends up with more zucchini then they know what to do with. Since I have both a CSA share – plug for Enterprise Farm in Wately MA here, and my own garden, here’s what I’ve worked out.
MY Zucchini Bread:
3 Cups flour (2 whole wheat pastry)
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup turbinado (or maple )sugar (sub 2 Tbsp. organic molasses for 1/4 cup sugar for healthier version)
3 tsp. vanilla
1 Giant oversized garden zucchini OR 3-4 cups grated and pressed in a clean kitchen towel to remove moisture

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1 cups chopped nuts or raw pumpkin seeds(optional)
Grease and flour two 4×8 pans, oven 325.
Dry in one bowl, beat wet in another, add dry to wet.
Mix in zucchini and nuts/seeds, Bake 40-60 or until knife comes out clean.
Raw Zucchini Salad:
Zucchini rounds cut fine on a mandolin.
Mint Yogurt dressing: Fresh mint and any other green herbs you got. Love chives, basil, thyme and oregano works, as long as fresh. This dressing is a great way to use up your garden herbs that are over growing.
1 cup yogurt 1 clove garlic, some honey, salt, and pepper to taste. If you have a stick blender that’s the way to go. No need to chop anything!
Zucchini Cakes/Fritters:
2-4 cups grated zucchini with the moisture removed very thoroughly.
3-4 eggs depending on how much zucchini, you want it wetter for fritters.
1 finely diced small onion
Juice and zest from 1 lemon.
Instant mash potatoes until right consistency. The ones at Whole Foods are plain dehydrated potatoes and not full of additives and preservatives.
Serve with a garlic aioli.