Biodynamic:
Sesame French bread
yogurt, plain
mixed salad greens - Lettuces, spinach, Asian greens, around 1 lb
kale or chard, around 1 lb
1/2 doz eggs
3 lb oranges -- maybe temple oranges!
Organic:
Mini bok choy
3 lbs red potatoes5
5 oz Jerusalem artichokes
1 LB of Parsnips
Thursday, March 27, 2008
Friday, March 21, 2008
Stuffed Cabbage Rolls
I like to make these in large batches and then freeze in mini-loaf pans. They fit about three rolls in each. They can go in the oven frozen or thawed. This is a great way to use up some of your CSA veggies and store them if you just have too many for the week. I also add whatever kind of greens I have laying around to the filling.
Ingredients:
1 lg. head cabbage
FILLING:
2 tbsp. minced onion
1 tbsp. oil
1 c. raw brown rice
1 1/2 c. vegetable stock
2 tbsp. raisins
1/4 c. toasted almonds, slivered, or sunflower seeds
1/2 tsp. cinnamon
1/2 tsp. salt
SAUCE:
2 tbsp. oil
1 onion, thinly sliced
1 tbsp. whole wheat flour
2 c. fresh or canned tomatoes, chopped
1 cup tomato juice or 3 c. vegetable stock
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. powdered cloves (optional)
GARNISH:1/4 c. lemon juice2 tbsp. raisins
Instructions:
To make filling, saute onion in oil, then stir in rice and saute a few minutes longer. Add stock, nuts, raisins, and seasonings. (Nuts may be replaced with any crunchy vegetable, like carrots or celery, chopped.) Bring to a boil, cover, lower heat, and cook for 45 minutes.
To make sauce, saute onion in oil until soft. Stir in flour and cook 2 or 3 minutes. Gradually add tomatoes or stock and seasonings, stirring constantly. Simmer 30 minutes.Remove core from the cabbage and steam for 5 minutes over boiling water. Carefully peel off 18 or so of the outer leaves. Preheat oven to 350 degrees, if you wish to bake the rolls.
Place 2 tablespoons filling on each leaf, tuck in sides, and roll up. Lightly grease a baking dish or a large pot with a lid. Spread the sauce in the bottom and place the stuffed leaves seam-side down over the sauce, in several layers if necessary. Cover and bake for 45 minutes or simmer gently on top of the stove for 45 minutes. Halfway through the cooking time, pour lemon juice and raisins over the rolls.
I squirt a little lemon juice on them right before serving.
Ingredients:
1 lg. head cabbage
FILLING:
2 tbsp. minced onion
1 tbsp. oil
1 c. raw brown rice
1 1/2 c. vegetable stock
2 tbsp. raisins
1/4 c. toasted almonds, slivered, or sunflower seeds
1/2 tsp. cinnamon
1/2 tsp. salt
SAUCE:
2 tbsp. oil
1 onion, thinly sliced
1 tbsp. whole wheat flour
2 c. fresh or canned tomatoes, chopped
1 cup tomato juice or 3 c. vegetable stock
1/8 tsp. pepper
1/2 tsp. salt
1/4 tsp. powdered cloves (optional)
GARNISH:1/4 c. lemon juice2 tbsp. raisins
Instructions:
To make filling, saute onion in oil, then stir in rice and saute a few minutes longer. Add stock, nuts, raisins, and seasonings. (Nuts may be replaced with any crunchy vegetable, like carrots or celery, chopped.) Bring to a boil, cover, lower heat, and cook for 45 minutes.
To make sauce, saute onion in oil until soft. Stir in flour and cook 2 or 3 minutes. Gradually add tomatoes or stock and seasonings, stirring constantly. Simmer 30 minutes.Remove core from the cabbage and steam for 5 minutes over boiling water. Carefully peel off 18 or so of the outer leaves. Preheat oven to 350 degrees, if you wish to bake the rolls.
Place 2 tablespoons filling on each leaf, tuck in sides, and roll up. Lightly grease a baking dish or a large pot with a lid. Spread the sauce in the bottom and place the stuffed leaves seam-side down over the sauce, in several layers if necessary. Cover and bake for 45 minutes or simmer gently on top of the stove for 45 minutes. Halfway through the cooking time, pour lemon juice and raisins over the rolls.
I squirt a little lemon juice on them right before serving.
Green Beans with Mushrooms and Olives
Ingredients:
1 T. olive oil
3 cloves garlic, minced
¾ C. sliced mushrooms
½ C. onion, chopped
1 lb green beans, ends trimmed
1/3 C. water
¾ C. ripe olives, wedged
Fresh ground Pepper
Instructions:
Add garlic to hot oil in frying pan. Cook, stirring, until garlic toasted but not burnt. Remove from pan with slotted spoon and set aside. Add mushrooms and onion, saute for a couple of min. Carefully, add beans and water to the pan. Cover and cook until beans are just tender to bite, about 5 min. Stir in olives. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, 3 to 4 min.
Sprinkle the finished product with the garlic, salt and pepper.
1 T. olive oil
3 cloves garlic, minced
¾ C. sliced mushrooms
½ C. onion, chopped
1 lb green beans, ends trimmed
1/3 C. water
¾ C. ripe olives, wedged
Fresh ground Pepper
Instructions:
Add garlic to hot oil in frying pan. Cook, stirring, until garlic toasted but not burnt. Remove from pan with slotted spoon and set aside. Add mushrooms and onion, saute for a couple of min. Carefully, add beans and water to the pan. Cover and cook until beans are just tender to bite, about 5 min. Stir in olives. Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, 3 to 4 min.
Sprinkle the finished product with the garlic, salt and pepper.
Colcannon
This is a little late for St. Patrick's Day, but for those of you who have potatoes left this is a wonderful way to use your cabbage.
Ingredients:
1 ½ pounds medium potatoes, cut into 1-inch chunks
2 tsp salt, and extra to taste
1 medium head of cabbage, ( You can also use kale, or chard or whatever green you got from the share) chopped
1 cup chopped scallions (or onions if you don't have scallions)
1 cup milk
½ cup butter
Freshly ground black pepper to taste
Instructions:
Toss the potatoes and cabbage into a large pot, cover with water and 2 tsp of salt. Bring to a boil and cook until the potatoes are very tender, about 15 – 20 minutes.
While the potatoes are cooking, put the scallions in a small pot with the milk. Cook over very low heat until they get really soft, about 15 minutes or so. Basically, when your potatoes are done, so will your scallions.
Drain the potatoes and cabbage well, and return them to the pot. Pour in the milk and scallion mixture, add the butter, more salt to taste, and a few good grinds of black pepper. Mash it all together until the liquid and butter are mixed in and the potatoes are fluffy. Don't over mash or you end up with glue.
Ingredients:
1 ½ pounds medium potatoes, cut into 1-inch chunks
2 tsp salt, and extra to taste
1 medium head of cabbage, ( You can also use kale, or chard or whatever green you got from the share) chopped
1 cup chopped scallions (or onions if you don't have scallions)
1 cup milk
½ cup butter
Freshly ground black pepper to taste
Instructions:
Toss the potatoes and cabbage into a large pot, cover with water and 2 tsp of salt. Bring to a boil and cook until the potatoes are very tender, about 15 – 20 minutes.
While the potatoes are cooking, put the scallions in a small pot with the milk. Cook over very low heat until they get really soft, about 15 minutes or so. Basically, when your potatoes are done, so will your scallions.
Drain the potatoes and cabbage well, and return them to the pot. Pour in the milk and scallion mixture, add the butter, more salt to taste, and a few good grinds of black pepper. Mash it all together until the liquid and butter are mixed in and the potatoes are fluffy. Don't over mash or you end up with glue.
Scorzonera
Scorzonera is a black-skinned roots resembling a long muddy brown stick that may be somewhat slimy with a creamy-colored interior that is closely related to salsify. The name comes from the Spanish for a venomous toad or lizard, and it was also known as viper’s grass for its supposed ability to fight venom.
To prepare the root. Scrub it very well under water with a brush. If you feel it, put the peeled roots into a bowl of lemony water to prevent it from changing colors.
If your hands get discolored from working with the roots, clean with vinegar and salt. This mixture should also help with the sticky ooze (like dandelions) that come out of the vegetable, or make it simple and wear gloves while preparing.
You can steam, boil or baked the root and mash it up just like potatoes. If you choose to boil the root, watch it careful and do so for a very short time as it goes quickly from raw to mush. You can also eat it raw in a salad.
To roast it, clean and cut into pieces and then toss with olive oil and fresh herbs in a 400°F oven for about 20 minutes, or until somewhat shriveled but tender.
Another great way to serve them is to boil or steam them and serve with brown butter and herbs.
Substitute this in any vegetable medley where you would use carrots or parsnip.
The root goes well with mushrooms, bay leaves and cream.
Store the roots wrapped in plastic in the refrigerator for about 2 weeks.
To prepare the root. Scrub it very well under water with a brush. If you feel it, put the peeled roots into a bowl of lemony water to prevent it from changing colors.
If your hands get discolored from working with the roots, clean with vinegar and salt. This mixture should also help with the sticky ooze (like dandelions) that come out of the vegetable, or make it simple and wear gloves while preparing.
You can steam, boil or baked the root and mash it up just like potatoes. If you choose to boil the root, watch it careful and do so for a very short time as it goes quickly from raw to mush. You can also eat it raw in a salad.
To roast it, clean and cut into pieces and then toss with olive oil and fresh herbs in a 400°F oven for about 20 minutes, or until somewhat shriveled but tender.
Another great way to serve them is to boil or steam them and serve with brown butter and herbs.
Substitute this in any vegetable medley where you would use carrots or parsnip.
The root goes well with mushrooms, bay leaves and cream.
Store the roots wrapped in plastic in the refrigerator for about 2 weeks.
March 21 Share List
Biodynamic:
1/2 doz eggs
1 1/4 lb rice
3 lb citrus
Organic:
1 lb fresh dates
2 lb onions, red and/or yellow
1 bunch collard greens
1 small green cabbage
3/4 lb crimini mushrooms
1/2 lb green beans
1/2 lb scorzonera
1/2 doz eggs
1 1/4 lb rice
3 lb citrus
Organic:
1 lb fresh dates
2 lb onions, red and/or yellow
1 bunch collard greens
1 small green cabbage
3/4 lb crimini mushrooms
1/2 lb green beans
1/2 lb scorzonera
Friday, March 14, 2008
Orange Rutabaga and Carrots
Ingredients:
4 medium carrots, cut into 3 inch julienne strips
1-1/2 cups and 2 tablespoons rutabaga, peeled and cut into 3 inch julienne strips
1/3 cup and 1 tablespoon water
1 1/2 tablespoon butter
2-1/2 teaspoons brown sugar
2-1/2 teaspoons orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon dill weed
Instructions:
In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.
4 medium carrots, cut into 3 inch julienne strips
1-1/2 cups and 2 tablespoons rutabaga, peeled and cut into 3 inch julienne strips
1/3 cup and 1 tablespoon water
1 1/2 tablespoon butter
2-1/2 teaspoons brown sugar
2-1/2 teaspoons orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon dill weed
Instructions:
In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.
Share List March 14, 2008
Biodynamic:
1 loaf Walnut Raisin bread
1 qt maple yogurt
1 bag salad mix including Asian greens
lots of kale and/or chard
1/2 doz eggs
3 lb oranges
3 lb processing apples: for cooking or juicing
Organic:
3 oz baby spinach
1 lb carrots
1/2 lb green beans
1 1/4 lb rutabaga
1 loaf Walnut Raisin bread
1 qt maple yogurt
1 bag salad mix including Asian greens
lots of kale and/or chard
1/2 doz eggs
3 lb oranges
3 lb processing apples: for cooking or juicing
Organic:
3 oz baby spinach
1 lb carrots
1/2 lb green beans
1 1/4 lb rutabaga
Monday, March 10, 2008
Kale "Bruschetta"
Ingredients:
1 bunch Lacinata kale
Crostini
Garlic
Olive oil
Salt and pepper to taste
Instructions:
Remove the kale leaves from the stalk and wash well. Then boil it in lightly salted water just until done, as soon as the leaves are tender. Drain the kale, reserving the cooking liquid. Coarsely chop the Kale. Take your crostini and toast or warm if it is already toasted. Peel a clove of garlic and rub it on the bread. Top the bread with a layer of kale and drizzle with some of the cooking liquid and good extra virgin olive oil. Season with salt and pepper.
1 bunch Lacinata kale
Crostini
Garlic
Olive oil
Salt and pepper to taste
Instructions:
Remove the kale leaves from the stalk and wash well. Then boil it in lightly salted water just until done, as soon as the leaves are tender. Drain the kale, reserving the cooking liquid. Coarsely chop the Kale. Take your crostini and toast or warm if it is already toasted. Peel a clove of garlic and rub it on the bread. Top the bread with a layer of kale and drizzle with some of the cooking liquid and good extra virgin olive oil. Season with salt and pepper.
Lacinato Kale Salad With Pecorino
Ingredients:
1 bunch lacinato kale
1 slice of bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.
Instructions:
Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.
This is adapted from the NY Times.
1 bunch lacinato kale
1 slice of bread, or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.
Instructions:
Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings.
This is adapted from the NY Times.
Friday, March 7, 2008
Share List for March 7, 2008
Biodynamic:
3 lb oranges
1/2 lb dried persimmons
3 lb apples, mostly Jonagolds
1/2 doz eggs
Organic:
3 lb rolled oats / oatmeal
1/4 lb baby mizuna or arugula
1.25 lb parsnips
1 bunch lacinato kale
3/4 lb white mushrooms
2 1/4 lb white potatoes
3 lb oranges
1/2 lb dried persimmons
3 lb apples, mostly Jonagolds
1/2 doz eggs
Organic:
3 lb rolled oats / oatmeal
1/4 lb baby mizuna or arugula
1.25 lb parsnips
1 bunch lacinato kale
3/4 lb white mushrooms
2 1/4 lb white potatoes
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