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Debbie Dickson used her September 2015 column to explain the concept and benefits of Community Supported Agriculture. She offered two recipes using the fresh vegetables she received in her share.

Community Supported Agriculture

TOMATO AND GREEN BEAN PASTA SALAD
Servings: 8-10

  • Salt and pepper
  • 3/4 pound orecchiette or campanelle dried pasta
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 pound tomatoes, diced medium
  • 1 small garlic clove, mashed to a paste
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 cup crumbled goat or feta cheese (4 ounces)
  • 1/2 cup fresh dill or mint

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add green beans to the pasta pot and cook until just tender. Beans should retain a bright green color. Drain the pasta and green beans.

While the pasta and green beans cook, combine tomatoes, garlic, oil and vinegar in a large bowl. Season to taste with salt and pepper.

Add pasta, beans and half the cheese and herbs; toss to combine and season with additional salt and pepper, if needed. Serve warm, at room temperature, or prepare ahead of time and refrigerate. Before serving, sprinkle with remaining cheese and herbs.

(Adapted from marthastewart.com)

POBLANOS STUFFED WITH CHEDDAR AND CHICKEN
Servings: 4

  • 4 large poblano chiles
  • 2 medium tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1 large clove garlic, chopped
  • 1 teaspoon ground cumin
  • Generous pinch ground cinnamon
  • Salt
  • 1 tablespoon olive oil
  • 2 cups shredded cooked chicken (I buy a rotisserie chicken or use leftovers)
  • 1 1/2 cups cooked brown or white rice
  • 2 cups grated sharp or extra-sharp cheddar
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice

Position an oven rack about 4 inches from the broiler and heat the broiler. Line a large, rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seed, and turn right side out. Return the poblanos to the baking sheet.

Puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and 1/2 teaspoon salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the puree and cook, stirring frequently, until the liquid has evaporated and mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup cheese, cilantro and lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and top is beginning to brown, about 4 minutes. Top with the remaining cup cheese and broil until the cheese is completely melted, about 2 minutes.

(From FineCooking.com)

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