Prep time: 10 mins
Cook time: 10 mins
● 2 pounds chicken, cooked and chopped into bite size pieces (about 5 cups)
● 1 cup sliced red grapes
● 1 green apple, diced
● 1/3 cup chopped green onion
● 2/3-1 cup of mayonnaise or yogurt
● 1/2 tsp salt
● 1/2 tsp pepper
1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a
2. Stir until evenly mixed and store in fridge.
3. Serve over lettuce or out of a bowl.
● Chicken: Excellent source of protein
A collaboration with
Prep time: 15 minutes
Cook time: 20 minutes
● 1 box (1-pound) penne pasta
● butter for baking dish
● 3 Tbsp olive oil
● 3 cloves garlic, minced
● 2 small eggplants, washed and diced into 1-inch cubes.
● salt and pepper, to taste
● 1 can (28-ounces) diced tomatoes, do not drain
● 1 tub (15-ounces) part-skim ricotta cheese
● 2 cups part-skim shredded mozzarella cheese, divided
● 3 Tbsp thinly sliced fresh basil leaves
● olive oil
1. Preheat oven to 425.
2. Cook penne pasta for 6 minutes; drain.
3. While pasta is cooking, butter a 13x9 baking dish; set aside.
4. Heat olive oil in a large skillet over medium-low heat.
5. Add garlic and cook for 1 minute, or until fragrant.
6. Stir in diced eggplant, season with salt and pepper. Continue to cook over medium-high heat until tender,
about 7 minutes; stirring occasionally
7. Mix in tomatoes and cook until heated through; about 2 minutes. Remove from heat.
8. Stir in ricotta and 1 cup shredded mozzarella.
9. Pour pasta into prepared baking dish and mix in the eggplant mixture and basil; mix until thoroughly combined.
10. Drizzle with olive oil.
11. Sprinkle the rest of the mozzarella cheese on top.
12. Bake for 15 to 20 minutes or until cheese is melted.
13. Let cool for 5 minutes.
● Eggplant: Rich in dietary fiber, vitamin B1 and copper
A collaboration with
Prep time: 10 minutes
Freeze time: 3 hours
● 5 containers yogurt
● 3 Tbsp of each fruit: raspberries, diced mangos, diced pineapple, diced kiwi, blueberries
o Can substitute other fruits such as apples, blueberries, pears, and plums
1. Place 10 silicone cups on a small baking sheet. Spoon half of each yogurt carton into 10 silicone cupcake
2. Sprinkle fresh fruit on the top of each cup of yogurt to match colors - raspberries on the strawberry yogurt,
pineapple on the lemon yogurt, mango on the coconut yogurt, kiwi on the lime yogurt, and blueberries on the
3. Transfer baking sheet with cups to freezer. Freeze yogurt for 3 hours, or until firm. Remove the silicone cups
when ready to serve.
● Yogurt: Rich in calcium, vitamin B-2, B-12, potassium, and magnesium
● Raspberries: Rich in vitamin C, manganese and dietary fiber
A collaboration with
By Frances Wilson
I was going to write this earlier – but I’ve been too busy in the kitchen cooking all the veggies from our CSA! Now that Summer CSA season is over, it’s nice to think back over the season and memories of the farm trip we took on Sunday, October 16.
On the trip: Howard, Nancy, Meline, Alex, Katwy, Pina and Thomas with their adorable little boy Hanno, and me, Frances.
It was a beautiful autumn day when we piled into a van and set out for a two-hour drive up to the west side of the Hudson. The sun was out and the festive leaves were waving at us as we drove through memories of Howard’s old bike trips and got ourselves tangled in heated political conversations.
We arrived at the farm and met Zelaika Clarke, Amy’s niece. And then Amy Hepworth came out with her farm partner, Gerry Greco.
Amy is a 7th generation farmer. Her family has been farming in Milton, NY since 1818. She converted her farm to organic in the late 1980s. Any land that Amy touches is lucky; her farms improve the quality of the soil they occupy drastically. Amy now oversees 1,000 acres of farmland and has over 100 varieties just of tomatoes – wow! Her operations make up the largest independent organic farm in the region.
We stood overlooking the Hudson River as Amy described the beautiful challenges of the Hudson Valley. The land is mountainous and rocky, which is not the typical choice for farmland. Pests and diseases arrive to the Hudson Valley before going anywhere else due to its unique climate. This means that Amy gets to be the first to discover bugs and diseases that may lead to major crop failure.
Amy took us on a tour that included the Bunker, where produce was washed and stored at the ideal temperature; an enormous refrigerated warehouse, where squash and tomatoes were piled high in giant crates as well as small bins; her modest office; and then into the fields and greenhouses.
There were so many hot peppers. Fields of them and huge greenhouse tables full of peppers drying. This was where I discovered a new favorite pepper: the Trinidad Perfume Pepper. It has a spicy pepper flavor without the heat. A total game-changer for the taste buds. Thank you for the intro, Amy!
Amy herself is quite an inspiring and sensational character. Over the years, her passion has shifted—no longer is it just about feeding people; instead, it’s about the community. Hepworth Farms has become an integral part of the local economy. Her production feeds the community through her produce and jobs and she loves working to build a better workforce. If she ever stopped production, the community would take a very hard hit. But it’s not just Amy’s local community; she’s also involved in the global community and the future of agriculture through her support of independent research and Land Grant Universities that are not supported by chemical companies.
We were incredibly grateful to Zelaika, Amy and Gerry for the tour of Hepworth farms and on our ride home, we reflected on the following:
We had a wonderful trip with new friends, and although we ended up with a flat tire on our way home, we all came away happy. Thank you Hepworth Farms and thank you Sixth Street CSA!
By Lisa Shaub
I worked on these fritters in the summer when we were all inundated with zucchini. I never like it when they come out mushy, so I came up with this recipe, which transforms them into something crispy and delectable. The pancakes can be done in a blini size and served as an amuse bouche for your cocktail event. Make them and freeze to whip out when it is cold and rainy, and you are trying not to eat the potato chips. You could make the sauce more spicy, more in the Chinese style with the substitution of plum sauce, or even do a Thai thing by adding lemon-grass.
Squeeze zucchini to take out extra moisture. Use this for soup or for another recipe. Mix zucchini, flour, baking powder, salt, onion and egg. Stir this into a nice batter, like the consistency of pancakes. Heat the olive oil. When it is hot, add 2' sized discs and turn heat down to medium. Fry until golden brown on each side. Keep warm in the oven.
Make the sauce by blending the hot water, peanut butter, cilantro, lime, chilli flakes and garlic. Salt to taste.
Serve the fritters with the sauce on the side. Add a nice grain to serve with it, and you are all set!
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