Saratoga Farmers' Market

farm recipes

Stuffed Cousa or “Syrian Squash”

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Recipe courtesy of Marcie Place, owner of The Chocolate Spoon

INGREDIENTS                                          

*Ingredients available at the farmers’ market

●      4 small cousa or “Syrian Squash”*

●      1⁄4 cup olive oil*

●      1 teaspoon ground allspice

●      1 tablespoon salt

●      2 tablespoons tomato paste

●      1 lb diced tomatoes*

●      1 garlic clove*, crushed

●      2 cups vegetable stock

FOR THE STUFFING

●      1 small onion*, finely chopped

●      1-2  tomatoes*, finely chopped

●      1 bunch fresh parsley*, finely chopped

●      2⁄3 cup uncooked basmati rice washed and drained

●      salt and pepper

●      Optional: 1 lb ground lamb or beef

DIRECTIONS

  1. Hollow from one end of the cousa with an apple corer or a small spoon leaving about 1/4-inch-thick shell all around.
  2. Wash them thoroughly and dry.
  3. To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
  4. Stuff the cousa up to three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
  5. In a large casserole or saucepan, first oil the base, then place the diced tomatoes at the bottom of the pot.
  6. Sprinkle crushed garlic on top and then layer the stuffed cousa.
  7. Season with remaining half of the spices and oil.
  8. Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed cousa.
  9. Cover the cousa with a plate or something to hold them down lightly to keep them in place while cooking so the stuffing doesn’t run out.
  10. Put the pot to cook on high heat and bring it to a boil.
  11. When it comes to boil, lower the heat and simmer gently for 1 hour.
  12. Uncover and simmer to thicken the sauce, if needed.
  13. Serve hot.

Beef Sausage and Kale Soup

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Recipe courtesy of Lewis Waite Farm

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 pack of Chorizo Sausage Links*
  • 1 onion*, sliced
  • 5 cups stock
  • 2 carrots*, cut into bite-sized chunks      
  • 1 cup uncooked pasta or rice
  • 1 clove garlic*, chopped
  • Parsley or cilantro*, chop finely
  • 4-6 leaves of kale* torn to bite size

 

Instructions

  1. In a Dutch oven, on medium heat, sauté onions with a little oil, until soft.
  2. Cut the sausage links into 1” length chunks and add to the onions. Stir frequently until the exterior of the sausage is browned.
  3. Add garlic and carrots, cover and let sit (called sweating) for 5 minutes.
  4. Add stock and bring to a boil.
  5. Add grain or pasta and simmer until soft. Timing on this will vary quite a bit depending on the grain chosen.
  6. Prior to serving, add the kale and parsley and let them wilt, but do not overcook. Salt & pepper to taste.