Beets And Potatoes

Grapefruit Pork Chop Casserole

2009-03-03T15:59:00.000-08:00

Several people have emailed asking for dishes that include meat. So this is our inaugural meat recipes. Our focus will remain vegeterian with just a few meat options now and then. If you are intersted in something particular please let me know.

Ingredients:
1 tablespoon salad oil
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 onion, chopped
6 loin pork chops, about 3/4 inch thick
1 1/2 cups fresh grapefruit juice
6 cups shredded green cabbage
2 apples, cored, pared and diced
2 teaspoons caraway seeds
2 grapefruit, peeled and sectioned

Instructions:
Heat oil in skillet. Add onion and cook until tender. Add chops and brown on both sides, about 20 minutes. Remove to four quart casserole. Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with apples; cover and bake at 350F for 30 minutes. Add grapefruit sections and bake 5 minutes longer.

Grapefruit Vinaigrette Dressing

2009-03-03T15:54:00.000-08:00

1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper

Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.

Quinoa Egg Bake

2009-03-03T15:41:00.000-08:00

This is very forgiving, you can toss whatever vegetables you have into it, I suggest chopping up the musrooms and adding them as well as the chervil.

Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Mizuna ( or other greens) roughly chopped
1 cup finely shredded Romano or Parmesan cheese

Instructions:
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Turnup and Parsnip Veggie Chili

2009-03-03T15:35:00.000-08:00

Ingredients:
1 onion, diced
2 tbsp oil
3 zucchinis, chopped
1 red or yellow bell pepper, chopped
3 parsnips, diced
2 turnips, diced
1 cup mushrooms, sliced
3 stalks celery, diced
2 carrots, diced
2 14 ounce cans beans
1 14 ounce cans diced tomatoes
2 4.5 ounce cans tomato paste
1/2 cup white wine
2 tbsp chili powder
1 1/2 tsp cumin
3/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper, or to taste

Instructions:
n a large soup or stock pot, sautee the onion in oil for 3 to 5 minutes.
Add the vegetables and cook, stirring frequently for a few more minutes.
Add remaining ingredients and bring to a slow simmer. Cover and allow to cook for at least 30 minutes, stirring occasionally.

Soba Noodles with Mizuna and Carrots

2009-03-02T13:42:00.000-08:00

Ingredients:
2 cups Mizuna leaves, washed, stemmed, and chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions, white and green parts
½ cup of thinly sliced black radish (you can use any kind of radish)
2 cups of cooked Soba noodles
1 tablespoon of sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds

Instructions:
Combine mizuna, carrots, scallions and noodles in a large bowl.
In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds.

Cheddar-Broccoli Millet Pie

2009-02-27T13:58:00.000-08:00

Made this the other day and thought I would share. Got it from Mother Earth News (http://www.motherearthnews.com/Real-Food/Whole-Grain-Millet-Recipes.aspx?page=3). I thought it would be bland, but it was REALLY good! The only changes I made were to put more veggies (use up those carrots!) than called for and add a little feta cheese.
It is like a very tasty (and filling) quiche! Enjoy!

From CSA Member Alexa

A pile of grains under a stir-fry or stew is great, but if you're tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.

Ingredients:
2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp dried thyme
1 medium carrot, chopped
3 cups broccoli florets, cut into small pieces
6 ounces sharp cheddar cheese, shredded
2 large eggs
Olive oil for pan

Instructions:
Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.

Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.

Beets and Carrots with West Indian Spices

2009-02-25T08:59:00.000-08:00

1 pound beets (about 4 medium)
1 pound carrots, sliced
2 tablespoons grated fresh gingerroot
1/2 cup brown sugar
1/2 cup orange juice
1/4 cup cider vinegar
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon mace

Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes. You can also roast them, and steam and add any beat tops you like.

Spanish Fritatta - Adapted from Splendid Table

2009-02-25T08:52:00.000-08:00

1 medium to large potato, sliced thin
olive oil
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper
1 large garlic clove, minced
1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)6 large eggs
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

LYNNE'S TIPS: Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes

Carrot and Orange Salad

2009-02-20T16:07:00.000-08:00

From CSA Member Michele Macomber, who writes "This is one of those dishes that will be gone by the time you clear the table, and you can make it all with stuff from our winter CSA!"

4-5 carrots, grated
1 large fresh orange, segmented and sliced
handful toasted slivered almonds
2 dates, sliced up fine
splash of cider vinegar to taste

Toss everything together, serve within an hour. Notes: Cider vinegar should not dominate, so add a tiny bit at a time.If your orange is on the dry side, add a squeeze of orange juice as well, maybe 2T or so.

Parsnip Fries

2009-02-20T16:06:00.000-08:00

Wash, clean and cut parsnips into "chips" or "fry" shapes.
Drizzle with oil of choice.
Bake at 375 till golden brown.
Sprinkle liberally with salt, pepper and chopped parsley.

Felicia's Kasha Burgers

2009-02-20T16:05:00.000-08:00

From CSA Member Julie, she writes "the buckwheat we just got is so so so good in this recipe. it's from _vegetarian planet_ cookbook - p. 375"

3 T (ish) butter/oil
3 c onions
3 c chopped flavorful mushrooms (i used dried soaked in water overnight)
2/3 c white wine
2 c water
1 1/2 t dry thyme
1/2 t dry sage
3 T soysaucepepper
1 c kasha
3 T flour - i used close to 1/2 a cup, i think)

saute onions in butter ~ 10 minutes
add mushrooms. saute 2 more minutes
add wine, water, thyme, sage, soy sauce, pepper, kasha. high heat - boil . cover, low simmer 15 minutes
let cool 10 minutes. add flour -- should be sticky.
now the mix can be refrigerated 3ish days - or used immediately
fry in oil - in more than you think you need on each side for 4 minutes.
serve with thanksgiving leftovers - for us that means pumpkin soup, greens, mac and cheese, cranberry orange chutney, salad, bbq tofu, and borsht.

Lentil-and-Rice Pilaf with Caramelized Onions

2009-02-20T16:01:00.000-08:00

From CSA member Lori Kulik

Makes 4 servings (I doubled the recipe with no problems)
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14 oz cans vegetable broth
3/4 cup dried green lentils, rinsed and picked over
3/4 cup long-grain brown basmati ricesalt and pepper

2 tablespoons olive oil
2 large onions, sliced - for carmalizing

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add chopped onion, garlic, and spices and saute until onion softens, about 5 minutes. Add broth, lentils, and rice and bring to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes.

Meanwhile, heat 2 more tablespoons olive oil in a heavy large skillet over medium-high heat. Add sliced onions and saute, stirring often, until caramelized, about 25 minutes.
When pilaf is finished, season to taste with salt and pepper. Transfer pilaf to serving dish and top with caramelized onions.

Yogurt Cake

2009-02-20T15:54:00.000-08:00

1/2 cup plain yogurt
1/2 cup oil
3 eggs vanilla
1 cup sugar
1 1/2 cup flour
1/2 tsp baking soda

mix the first four ingredients. Blend in sugar. Add flour and soda8 inch pan. 350 degrees for 30 minutes

Turnip Pickles

2009-02-20T15:52:00.000-08:00

From CSA Member Michael Zisk

Cut turnips into thick slices or sticks and stuff them into jars with tight fitting lids. You can throw in a beet slice too, which will make the pickles pink. We also sometimes put in whole garlic cloves, but they're really not needed.

In a non-reactive pot (glass, enamel or stainless steel) boil the following until the salt and sugar are dissolved:
1 1/4 cups water
2/3 cups vinegar
2 tablespoons kosher salt
1 tablespoon sugar

Cool, then pour over the turnips in the jar. Cover the jar tightly.Store them in the refrigerator. They are ready to eat in a week. When the next round of turnips come in the following Wednesday, we just slice them up and add them to the same jar, and it just keeps us going with a steady supply of these goodies.

In Search of a Decadent Pumpkin Recipe?

2009-02-20T15:33:00.000-08:00

If you are in search of decadent pumpkin recipe you just found it. This would work in smaller pumpkins as an individual dish or in a larger pumpkin as an appetizer. Or really anyway you want to use it, it is delicious.

Ingredients:
1) Sugar pumpkin
2) Cheese
3) Bread
4) Moistening agent - I am calling it this because you can use whatever you like, broth, cream, milk, wine, anything with flavor
5) herb that you like with cheese - examples nutmeg, smoked paprika, cayenne, garlic, really whatever works for you.

Preparation:

Cut the top off of the pumpkin and dig out the innards, reserving seeds for drying and making a snack (recipe to follow).

Grate your cheese of choice. It is nice to mix two cheeses, I would suggest gruyere and Asiago, or really anything a bit mild that melts well. A cheddar like cheese would drown out the pumpkin.

Cut your bread into slices and toast it.

Heat up your liquid, adding salt pepper and your spice.

Put layers of bread and then cheese until the pumpkin is full to the top. Pour your liquid into the pumpkin, you want the bread moist but not swimming in liquid.

Put the top back on and bake at 400 degrees for about an hour.

Winter Squash Casserole (Cooking Light)

2009-02-19T11:56:00.000-08:00

Brought to us by CSA Member Marianne Toussaint

10 cups butternut squash - cut into 1 inch.
2 teaspoons olive oil

1/4 cup fresh OJ

2 tablespoons brown sugar

2 tablespoons brandy

1 tablespoon butter

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup dried currants

cooking spray

2 tablespoons all purpose flour

2 tablespoons whole wheat flour

2 tablespoons chilled butter, cut into small pieces

3 tablespoons chopped pecans

1. Preheat over to 400

2. Arrange squash piece in a single layer on a helly roll pan. Drizzle with oil, stirring to coat. Bake at 400 for 1 hr and 20 minutes or until squash is tender and beginning to brown, stirring every 20 minutes.

3. Transfer squash to bowl. Add jiuce, sugar, brandy, 1 tablespoon of butter, cinnamon, and salt. Mash mixture with a potato masher until combined and fairly smooth. Stir in currants. Scrape squash mixture into an 8 in square baking dish coated with cooking spray.

4. Cobine flours in a small bowl; cut in 2 tablespoons of chilled butter with a pasty blender or 2 knives until mixture resembles coarse meal. Stir in pecans. Sprinkle pecan mixture evenly over squash mixture.

5. Bake at 400 for 30 minutes or until thoroughly heated and topping begins to brown. Serve warm.

Yield: 8 servings (3/4 cup ea)

Glazed Parsnips, Carrots, and Pearl Onions (Cooking Light)

2009-02-19T11:54:00.000-08:00

Brought to us by CSA Member Marianne Toussaint

*Add more water, 1/4 cup at a time, if needed to make veggies tender

3 1/2 cups (1/4 inch) diagonally cut carrot

2 cups (1/4 in) diagonally cut parsnip

2 cups frozen pearl onions (about 10 ounces)

1 cup water

1/2 cup dry white wine

2 T sugar

1 1/2 T butter

1 T white wine vinegar

1 tsp salt

1/8 tsp freshly ground black pepper

1. Combine all ingredients in a large nonstick skillet; bring to a boil.

2. Cook 12 minutes or until vegetables are tender and liquid is slightly syrupy, stirring frequently.

Autumn Vegetable Medley (from Cooking Light)

2009-02-19T11:49:00.000-08:00

Brought to us by CSA Member Marianne Toussaint

1 (9 ounce) fennel bulb with stalks

2 cups (1/2 inch) cubed, peeled butternut squash

1 1/2 cups (1 in thick) slices parsnip

1 1/2 cup (1 in thick) slices carrot

1 tablespoon olive oil

1 1/2 tsp chopped fresh rosemary

1/2 tsp salt

1/4 tsp fresh ground black pepper

Dash of freshly grated nutmeg

Cooking spray

1/3 cup freshly grated parmigiano-reggiano cheese (optional)

* this calls for fresh herbs but I use dried herbs that I already have and it tastes great

1. Preheat over at 425

2. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray.

3. Bake at 425 for 35 minutes or until vegetables are tender, stirring occasionally.

4. Sprinkle vegetable mixture with cheese, if desired.

Yield: 6 servings (3/4 cup serving size)

Ethiopian Grain Loaf (Leslie's blog - Organic Gourmet Lifestyle)

2009-02-19T11:45:00.000-08:00

Sweet potatoes and collards cooked with teff, herbs and spices make a robust loaf with a beautiful mosaic pattern.

Serves 8

3 1/2 cups thinly sliced yams/sweet potatoes (you may have to play with the quantity to get texture and density you prefer
3 cups water
1 cup teff
1/2 teaspoon sea salt or to taste
1 tablespoon extra virgin olive oil
1 1/2 cups coarsely chopped leeks
1 teaspoon fennel seed
1 teaspoon cumin seed
2 cups coarsely chopped collard greens (you may want to play with how coarse/fine you chop the collards)
½ cup coarsely chopped cilantro
1/2 cup coarsely chopped fresh basil

1. Put yam, water, teff, and sea salt in a 4 quart stockpot. Bring ingredients to a boil and reduce heat to low and simmer for total of 20 minutes.
2. Meanwhile, heat a 10-inch fry pan over medium heat. Add oil, leeks, fennel and cumin seed, sauté for 2-3 minutes, or until fragrant.
3. Add collard greens, and sauté, stirring occasionally, for 3 minutes, or until collards are bright green.
4. Add collards and spices to simmering yams and teff.
5. When all the water is absorbed, turn off the heat. Stir in basil and cilantro.
6. Adjust the seasonings, if desired.
7. Pour into a loaf pan. Let stand for about a half hour, or until solid like a brownie.
8. Slice, and serve.

From CSA member Marika Torok

Stir-fry of Napa Cabbage and Carrots (from Joy of Cooking)

2009-02-19T11:42:00.000-08:00

Heat a wok or large skillet over high heat. Add and stir-fry for a few seconds, but do not allow garlic to brown:
1 tablespoon of peanut or vegetable oil (I used coconut oil)
2 cloves of minced garlic
1 tablespoon of minced, peeled fresh ginger

Add and stir-fry for 3 minutes:
8 ounces carrots, shredded

Then add and stir-fry until the cabbage is tender, about 3 more minutes:
1 medium-large head Napa cabbage (about 2 pounds), rinsed and thinly sliced. (I took off the outer layers of the Chinese cabbage we got with the CSA, washed it and sliced it thinly in my food processor and used the whole thing for this recipe. It cooks way down.)

Add and stir well to mix:
2 tablespoons soy sauce (tamari)
1 teaspoon toasted sesame oil
1/2 teaspoon chili paste or 1/4 red pepper flakes (optional)

Serve immediately, sprinkled with:
Minced fresh cilantro or parsley

Recipe and Notes from Rebecca Haines

__._,_.___

Peppers w/Almonds (from Sally Fallon's Nourishing Traditions)

2009-02-19T11:36:00.000-08:00

Ingredients:
3 red peppers, seeded and cut into strips (don't worry about the pepper color, use what you have)
2 green peppers, seeded and cut into strips
3 tablespoons extra virgin olive oil
3/4 cup crispy almond slivers (I used toasted sliced almonds)
1/2 cup raisins
1 teaspoon honey (I used maple syrup)
1/4 cup red wine vinegar
sea salt and pepper.

Instructions:
Saute the peppers in olive oil until tender. Meanwhile, dissolve honey in vinegar over a low flame. Add raisins and vinegar-honey mixture of peppers and boil down until most of the liquid is evaporated. Stir in almonds and season taste. Serve hot or at room temperature.

Recipe and notes by CSA member Rebecca Haines

Herb Broth

2009-02-19T11:31:00.000-08:00

Ingredients:
3 quarts water
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon black peppercorns
20 flat-leaf parsley sprigs
20 sage leaves
12 thyme sprigs
4 bay leaves
4 whole cloves
2 whole garlic heads, cloves separated and crushed
1 onion, sliced

Instructions:

Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through a cheesecloth-lined sieve, reserving broth. Discard solids.

Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer for 6 months. Freeze in ice cube trays or 1-cup freezer containers for easy measuring.

Roasted Parsnip Soup

2009-02-17T14:59:00.000-08:00

Ingredients:
2 pounds parsnips, peeled and woody core removed
2 pears, peeled and cut into eighths
1 small yellow or white onion, peeled and cut into eighths
1 tablespoon canola oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
2 1/4 cups reduced-sodium chicken broth or vegetable broth
2 1/4 cups low-fat milk

Instructions:
1. Position rack in lower third of oven; preheat to 450°F. 2. Toss parsnips, pears, onion, oil, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes. 3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.4. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.

From Eat Well Magazine

Squash Puree

2009-01-07T13:28:00.000-08:00

To make squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork or spoon.

You can use this right away or freeze it. Defrost before you use it. The squash will seperate and just mix it back together.

Stir this into soups to thicken broth, use it in place of pureed pumpkin in desserts, add it to bean or meatloafs, and you can even mix it into your favorite mac and cheese recipe.

Squash Tea Bread

2009-01-07T13:25:00.000-08:00

Ingredients
⅔ cup all-purpose flour
½ cup whole-wheat pastry flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
¾ cup squash puree (See post on making Squash puree)
½ cup sugar
¼ cup honey
¼ cup canola oil
1 large egg 1 egg white

Instructions
Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

Adapted Eatwell magazine

Beet Storage

2008-12-17T08:26:00.000-08:00

To store beets, cut the leaves from the root, leaving an inch or two of the stems attached, place in a plastic bag, and keep in the refrigerator 1-3 weeks. You don't need to peel or clean the root because the skin will slip off easily during cooking. The beet greens will keep a few days in a plastic bag put in the crisper section of the refrigerator, but remove any damaged leaves first.

Cream-less Cream of Celeraic Soup

2008-12-04T19:14:00.000-08:00

1 head celery, washed, trimmed of strings, and coarsely chopped (include some leaves)
1 celeriac, peeled and diced
3 medium onions, peeled and diced
1 quart chicken stock
3/4 teaspoons celery salt
1/2 teaspoon celery seed
Freshly ground pepper
Fresh parsley, finely chopped

Simmer the vegetables, covered, in the chicken stock in a large saucepan until tender, about 15 minutes. Drain and reserve cooking liquid. Puree vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. Freezes well.

Black Bean and Bok Choy Salad

2008-12-04T19:11:00.000-08:00

1 small head bok choy, chopped
2 15-ounce cans black beans, drained
4 celery stalks, diced
2 bunches green onions, white parts only, chopped
3 to 4 tablespoons red wine vinegar
1/2 cup olive oil
2 to 3 tablespoons whole-seed mustard
Salt, to taste
Freshly-ground black pepper, to taste

Combine the bok choy, beans, celery, and onions. Whisk together the vinegar, oil and mustard. Drizzle the dressing over the cabbage and bean mixture and toss. Add salt and pepper to taste. Refrigerate at least 1 hour before serving.

Carrot and Cabbage Gratin

2008-12-04T19:03:00.000-08:00

In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots
1/3 cup chopped green onions

Transfer to greased 1-quart baking dish.

In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese

Pour over vegetables. Garnish with chopped fresh parsley (or any herb that you like) and grated Parmesan cheese.

Carrot, Beet & Bok Choy Salad

2008-12-03T19:09:00.000-08:00

Steam separately until barely tender, about 5 Minutes:
1 medium shredded beet
2 shredded carrots
1 cup shredded bok choy

Let steamed vegetables cool to room temperature and then toss together along with:
chopped fresh parsley, to taste

Toss with a favorite salad dressing and sprinkle with sesame seeds.

(If you steam together it will all turn pink)

Beet and Chipolte Soup

2008-12-03T18:54:00.000-08:00

(serves 4 to 6)
2 pounds whole beets, stems trimmed to less than 1-inch
1 1/2 cups vegetable stock
1 cup full-bodied red wine
6 cups water
1/2 stick unsalted butter
1 white onion, coarsely chopped
1 Tablespoon dark brown sugar
2 Tablespoons red wine vinegar
1/2 cup freshly squeezed lemon juice
1/2 cup sour cream, plus 1/4 cup for garnish
2 chipotle chiles in adobo (canned)
Fresh chives or other herb, chopped for garnish

Put the beets, stock and wine into a large soup pot and add the water. The liquid should cover the beets by at least 1 inch. Bring to a boil and let simmer, covered, for 45 minutes to 1 hour. Fork test the beets for tenderness before removing them from the pot. Remove the beets with a slotted spoon and reserve the cooking liquid in the soup pot. When the beets have cooled enough to handle, peel them and remove the stems and roots. Cut up 1/2 cup of 1/2-inch diced beets for garnish and set aside.

Heat the butter in a large saucepan over medium heat, and when it is melted, add the onion and brow sugar. Saute for 2 minutes, stirring with a wooden spoon, until the sugar is dissolved. Add the onions, coarsely shopped beets, red wine vinegar, lemon juice, 1/2 cup sour cream, and chiles in adobo to the beet liquid in the soup pot. Whirl everything in the container of a blender until smooth (in batches if needed). The soup can be served hot of cold; if cold, chill for at least 6 hours. Garnish with the reserved beets and 1 Tablespoon of sour cream, then garnish with chives.

Recipe by Katharine Kagel, Cooking with Cafe Pasqual’s

Parsnip "Fries"

2008-12-03T18:46:00.000-08:00

Wash, clean and cut parsnips into "fry" shapes. Drizzle with olive oil. Bake at 375 till golden brown.
Sprinkle liberally with salt, pepper and chopped parsley.

Share List for October 15, 2008

2008-10-14T14:29:00.000-07:00

Pasta, 10 oz,
biodynamic whole wheat flour
1 watermelon
5 corn
1 lb dates
14 oz Asian Greens and/or salad mix
1 tat soi
1 squash, small
1 celeriac (celery root)
2 peppers
little dill and/or habanera peppers (we'll do our best to distribute among all members)
The weather is warm and we're getting warm weather food! The watermelons and corn come from a surplus end-of-season harvest from our organic farmers friends in Pennsylvania. So have the watermelon soon. Supposed to go down to 60's this weekend. Celeriac, celery root, is a lovely, aromatic vegetable which can be a wonderful addition to soup, steamed sliced and added to salad or julienned or grated and had raw in salad or with vinaigrette. Please pass around your recipes. We have this every year so please make friends with it! Even if it looks weird to you at first. Tat soi is a type of Chinese cabbage. Hurray for greens again!Asian Greens are delicious and nutritious raw combined in a salad. Can also stir fry Asian Greens or add to a casserole or... over pasta with olive oil. but, really, they're so good raw!

Butternut Squash-Sweet Potato Ginger Bisque

2008-10-09T14:50:00.000-07:00

INGREDIENTS
1 (about 2 pounds) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or veggie stock, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

DIRECTIONS
Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.

Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Parsnip Information

2008-10-03T11:15:00.000-07:00

It is parsnip season again and for all of you wondeing what to do with them, how to store them and the best way to cook them, Cooking Light magazine has a helpful guide:
http://www.cookinglight.com/cooking/cs/allabout/package/0,14343,1843353,00.html

DANDELION GREEN FETTUCCINI

2008-05-02T08:43:00.000-07:00

No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989
2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour 1/2 teaspoon Salt
1.) Whirl dandelion greens and eggs in a blender until smooth.
2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes).
4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
5.) Allow to stand and dry 1 hour, then cut into strips.
6.) Drop into boiling water and cook 1-2 minutes.

Thanks to Marielle Arsac for this recipe

QUINOA VEGETABLE SOUP

2008-05-02T08:26:00.000-07:00

This is for a pressure cooker, but you could just throw it in a pot and cook it for longer.

Ingredients:
2 teaspoons canola oil
2 teaspoons finely minced garlic
2 cups coarsely chopped onions
5 cups boiling vegetable stock
2 Tablespoons tomato paste
1/2 cup sliced dried mushrooms, soaked if necessary
3 large carrots, halved and cut into 1/4 inch slices
3 large celery ribs, diced
1/2 cup dried split peas, picked over and rinsed
1/2 cup quinoa, thoroughly washed and drained
2 large bay leaves
1 Tablespoon dried dill
Salt and pepper to taste

Instructions:
Heat oil in pressure cooker. Cook garlic and onion over medium-high heat, stirring frequently for 3 minutes. Stir in the stock, tomato paste, mushrooms, carrots, celery, split peas, quinoa, bay leaves, and dill. Lock lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce pressure with quick release method. Remove lid, tilting it away from you to allow excess steam to escape. Remove the bay leaves, add salt and pepper. Stir well when serving to distribute the quinoa, which tends to sink to the bottom.

Millet Burgers

2008-05-02T08:20:00.000-07:00

From Lorna Sass' Complete Vegetarian Kitchen

Ingredients:

2 cups tightly packed moist-cooked millet

1/3 cup grated carrots or beets

3 tablespoons whole wheat flour

3/4 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 tablespoon oil plus oil for shallow frying

2 to 3 tablespoons minced fresh herbs, such as parsley or dill, or 1/2 t-3/4 teaspoon oregano

3 tablespoons toasted sunflower seeds

salt and lots of freshly ground black pepper to taste

Instructions:

Blend everything together except the oil for frying.

Taste and adjustseasonings. The mixture should be assertively flavored.With moistened hands, shape the mixture into patties about 3 inches aroundby 1/2 inch thick. Brush a large cast iron skillet or griddle lightly with oil and fry thepatties until browned on both sides, pressing down with a spatula to flattenthem. Alternatively, the burgers can be baked on an oiled baking sheet at 425 until heated through and lightly browned (about 8 to 12 minutes).

Serve warm or at room temperature.

Carrot and Jerusalem artichoke salad

2008-04-15T12:54:00.000-07:00

INGREDIENTS:
1 pound Jerusalem artichokes, peeled or well scrubbed
1 pound carrots, peeled or well scrubbed and trimmed
1/4 cup chopped chives
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons capers

INSTRUCTIONS:
Use the slicing attachment of a food processor to thinly slice the chokes. Then stack the halves and cut julienne. Put the shredding attachment on the food processor and grate the carrots. (An alternative is to slice the chokes by hand and use a hand grater for the carrots.) Put vegetables into a mixing bowl with chives and dill. Mix remaining ingredients in a cup. Add to vegetables and toss. Let sit 30 minutes before serving.

Quinoa Pilaf with Jerusalem Artichokes

2008-04-15T12:30:00.000-07:00

INGREDIENTS:
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped Jerusalem Artichokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper

INSTRUCTIONS:
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more (this removes the bitter shell). Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, artichokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Jerusalem Artichokes Quick Bread

2008-04-15T12:25:00.000-07:00

INGREDIENTS:
2 medium Jerusalem artichokes
2 cups spelt or whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Herbs: basil, coriander, thyme, sage, dill (whatever you like best)
1/2 teaspoon salt
1 carrot
1/2 of a turnip
1/2 of a parsnip
1 stalk celery
1/2 cup soy milk
1/2 to 1 cup water
2 Tablespoons maple syrup

INSTRUCTIONS:
Preheat oven to 350 degrees F. Finely chop the chokes into very small pieces. Place in a bowl with the spelt or flour, baking soda, baking powder, herbs, and salt Grate carrot, turnip, and parsnip into the mixture. Finely slice celery, and add to the mixture. Add soy milk, maple syrup, and enough water to moisten the entire mixture. Pour into a greased baking pan, or bread pan, and bake for 30 to 35 minutes, or until a skewer pierced through the middle of the bread comes out clean. Remove from the pan, and place on rack to cool.

Lentil, Carrot, and Jerusalem Artichoke Soup

2008-04-15T09:09:00.000-07:00

Ingredients:
1 cup dry french green lentils
3-4 cups broth
1 onion, chopped
2-3 carrots sliced (more if you like carrots
2-3 Jerusalem artichokes, sliced
Pinch of saffron
1/2 bunch greens
2 tablespoons yogurt

Instructions:
Chop up your onion in medium-thin pieces. Sauté in oil. Add carrots. When onions are soft, add a pinch of saffron and stir. Add your lentils and Jerusalem artichokes, and broth. Cook covered until lentils are very soft. Salt to taste. Turn the heat very low and use a stick blender for a few five second intervals in the soup to thicken the broth by blending a bit of the lentils and vegetables. Chop the mustard greens and add them, turning the heat off. Stir in a few tablespoons of cream. Salt and pepper as desired.

Jerusalem Artichokes

2008-04-15T08:39:00.000-07:00

STORAGE: Keep the tubers wrapped in plastic and refrigerate for up to 2 weeks.

PREPARATION: Scrub the sunchokes clean with a vegetable brush. Since much of their nutrients are stored just under the skin, it's best not to peel them. Once cut, sunchokes discolor quickly, so it's best to cut them close to serving time, or cut and immerse them in water with lemon or vinegar to prevent oxidation. Cooking them with the skins on may cause a darkening of the skins because of their high iron content.

RAW: Slice sunchokes and enjoy the crunch they add to your salad. Slice and serve them along with crudites and dips. Shred them into a slaw. Dice them into a chopped salad. Slice, dice, or shred and marinate in a little extra virgin olive oil and lemon juice or rice vinegar Coarsely chop sunchokes and add to the blender when preparing raw soups.

STIR FRY: Slice, dice, or shred and stir fry along with other fresh vegetables in a little extra virgin olive oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.

BAKED: Sunchokes can be baked whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

STEAMED: Coarsely chop the Jerusalem artichokes and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

BOILED: Sunchokes can be boiled whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add sunchokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.

Moroccan Millet Lentil Stew

2008-04-07T14:51:00.000-07:00

This Moroccan-inspired recipe is easy and inexpensive to make, using primarily staple ingredients, dried spices and root vegetables, but it lacks in neither presentation nor taste.

Ingredients:
2 dried chili peppers, covered in boiling water and soaked for 30 minutes
1 T. oil
½ medium-sized onion, finely chopped
1 celery stalk, chopped
1 red bell pepper, finely chopped
6 cups vegetable stock
2/3 cups millet
1 cup dried lentils, rinsed
3 T. tomato paste
½ t. cayenne pepper
½ t. coriander
1 t. cumin
½ cup chopped dried prunes
½ cup chopped dried apricots
1 15-oz. can chickpeas, drained and rinsed
Salt, to taste

Instructions:
Finely chop the softened dried chili peppers, removing the stems and seeds. Set aside.
Heat the oil in a 3-quart stockpot or saucepan over medium heat. Cook, stirring often, until the onion is fragrant and translucent, about 6 minutes. Add the broth, millet and lentils. Bring the mixture to a boil. Add the remaining ingredients except for the chickpeas and salt, turn down the heat, cover and let simmer for about 35-45 minutes, or until lentils and millet are tender.
Add in the chickpeas and simmer for 10 minutes more.
Salt to taste and serve hot.

Corck pot Millet Stew

2008-04-07T14:44:00.000-07:00

from http://www.ellenskitchen.com/recipebox/graincrock.html

Ingredients:
1 cup millet
4 cups water
2 onions, wedged
2 potatoes, chunked
2 carrots, chunked
1 cup celery with leaves, chunked
1/2 lb mushrooms, chopped
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme or marjoram

Instructions:
Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Put millet in crock pot, sauté vegetables if you have the time and inclination.
Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low.

Share List March 28, 2008

2008-03-27T13:58:00.000-07:00

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

Stuffed Cabbage Rolls

2008-03-21T13:20:00.000-07:00

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.

Green Beans with Mushrooms and Olives

2008-03-21T13:05:00.000-07:00

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.

Colcannon

2008-03-21T12:51:00.000-07:00

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.

Scorzonera

2008-03-21T12:38:00.000-07:00

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.

March 21 Share List

2008-03-21T11:53:00.001-07:00

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

Orange Rutabaga and Carrots

2008-03-14T09:41:00.000-07:00

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.

Share List March 14, 2008

2008-03-14T09:36:00.000-07:00

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

Kale "Bruschetta"

2008-03-10T15:48:00.000-07:00

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.

Lacinato Kale Salad With Pecorino

2008-03-10T15:41:00.000-07:00

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.

Share List for March 7, 2008

2008-03-07T06:44:00.000-08:00

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

Parsnip and Apple Soup

2008-01-28T15:42:00.000-08:00

Parsnip and apple is a classic combination that is grate mashed together, or made into soup. Below are several soup versions, but if you prefer choose the herb you like with parsnip best and use that to flavor your own creation.

Parsnip and Apple Soup - Spicy

2 tbsp oil
1 medium onion
1¾ lb parsnip
1 apple
2 tsp mild curry powder
700 ml vegetable stock

Instructions:
Heat the oil in a pan. Chop the onion and fry until soft. Peel and chop the parsnip and apple, and add to the pan with the curry powder, and cook for 30 seconds. Then cover with the stock, bring to the boil and then simmer for 10 minutes until the parsnips are soft. Whizz in a blender. If it is too thick add water or more stock.

Cream of Parsnip and Apple Soup

2 tablespoons butter
1 lb parsnips, thinly sliced
1 lb apples, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seeds
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups vegetable stock
1/2-1 cup cream
salt and pepper
parsley

Instructions:
Melt the butter, add the parsnips, apples, onions and sugar. Sauté till soft. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for 20 minutes, until the parsnips are tender. Taste for seasoning. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil. Garnish with parsley.

Parsnip and Apple Soup - Irish

1-1/2 pounds parsnips
1 large apple, 2 tablespoons butter
4 cups vegetable stock
4 fresh sage leaves, or 1/2 teaspoon dried
3 cloves garlic
1/2 cup light cream
1/4 cup parsley, chopped

Instructions:
Cut parsnips in 1 inch lengths. Core apple and cut in 1 inch pieces. Set aside.
Melt butter in large stockpot or Dutch oven. When melted, put in parsnip and apples.
Cover and cook over medium-low heat until apple just begins to soften, about 10 to 12 minutes.

Add the stock, sage and clove. Simmer over medium-low heat until parsnips soften. The apple will be very soft by now. Remove from heat and let cool slightly. Remove and discard cloves and sage leaves if using fresh sage. Pour into a food processor or use hand blender and process until smooth. Return to pot, and bring back to full heat. When ready to serve, stir in the cream enrichment and garnish with chopped parsley.

Share List January 25, 2008

2008-01-28T15:38:00.000-08:00

Biodynamic:
3 lb Jonagold apples
3 lb citrus, expecting tangelos
1.3 lb rice, white
10 oz dried peaches

organic,
3 lb gold potatoes
1 lb parsnips
1.5 lb celeriac
2 lb onions
1 small head cabbage

Honey-Roasted Beets (and Carrots) with Orange and Thyme

2008-01-17T15:15:00.000-08:00

4 large beets, peeled, cut into 3/4-inch cubes
1 cup orange juice
1 tsp dried thyme leaf (use more if you are lucky enough to have fresh)
2-3 Tbsp honey or agave nectar, to taste
salt and pepper

Instructions:
Preheat oven to 375°F. Place beets in a nonstick roasting pan, and stir in remaining ingredients. Cover with aluminum foil and bake, stirring occasionally to keep beets from sticking, for 45 minutes, or until beets pierced with a sharp knife are tender all the way through.

(You can add carrots to this as well if you like, use only 2 beets instead of 4. Chop enough carrotts - leaving pieces large - so that you have an equal amount of beets and carrotts and put them all in the roasting pan )

Steamed Salsify, Parsnips, and Potatoes with Curry Sauce

2008-01-16T15:21:00.000-08:00

1 cup salsify, sliced
1 cup parsnips, sliced
1 cup potatoes, sliced
3 Tbsp lemon juice
2 Tbsp all-purpose flour
1 Tbsp butter
2 Tbsp green onion, minced
½ cup milk, fat free
1 tsp curry powder
¼ tsp salt
¼ tsp black pepper

Instructions:
Trim and peel salsify; slice thinly into a bowl of water with lemon or lime juice added. This prevents discoloration of salsify. Drain; place slices of salsify, parsnips, and potatoes in saucepan with water to cover. Bring to boiling; reduce heat and simmer 8 to 10 minutes or till tender. Drain; transfer to serving platter. In same pan, melt butter and sauté onion for 1 minute. Stir in flour; add milk all at once. Cook until thickened and bubbly. Stir in curry, salt and pepper; cook 2 minutes more. Spoon sauce over salsify, parsnips, and potatoes; serve.

Salsify and Apple Sauté

2008-01-16T15:19:00.000-08:00

1 lemon, halved
6 salsify roots
1 tablespoon olive oil
salt and pepper to taste
2 apples, peeled, cored, sliced 1/4" thick

Instructions:
Cut the lemon in half and place in a bowl of water large enough to hold all the salsify. Peel the salsify and cut it into sticks. Quickly submerge them in the lemon water. Heat the olive oil in a skillet over medium heat. Meanwhile, drain the salsify sticks and blot them dry. Add the salsify to the skillet and sauté for 8 minutes. Season lightly with salt and pepper. Add the apple slices and cook until they are golden and until the salsify is tender, about 5 minutes. Adjust seasoning and serve warm.

Notes on Salsify

2008-01-16T15:17:00.000-08:00

Store the salsify for up to one week wrapped in plastic and placed in the refrigerator. To avoid discoloration of the root prior to its use, take the newly peeled salsify and drop it into a solution of water and lemon juice.

Salsify contains no cholesterol or fat and is low in sodium. It also provides an excellent source of dietary fiber.

Share List - January 18th, 2008

2008-01-16T15:16:00.000-08:00

Biodynamic:
1 loaf Oatmeal bread
1 bag Salad greens
little chard or kale
1/2 doz eggs
3 lb apples
3 (or 2.5) lb citrus

Organic:
1.5 lb red beets
2 lb carrots
1/2 lb salsify, a unique root
2.oz arugula

Biodynamic Apples are back ! Will be either Jonagolds or Idareds.

Tangelos are waning and the citrus after this will be juice oranges with some grapefruit hopefully.

Spicy Sweet Potato Pancakes with Holiday Guacamole

2008-01-16T15:09:00.000-08:00

(Not healthy but so wonderful as a special treat)

2/3 cup oil, for frying
1 large potato, peeled and shredded
2 medium sweet potatoes, peeled and shredded
1 small onion, peeled
1 egg, beaten
3 tablespoons flour
1 tablespoons chili powder
2 teaspoons smoked sweet paprika
2 teaspoons ground cumin
2 teaspoons coriander
Pinch salt

2 avocados
1 lemon, juiced
1/2 medium red onion, finely chopped
1 small glove garlic, pasted up with some salt
2 jalapenos, seeded and finely chopped
3/4 cup pomegranate juice

Instructions:
Heat 1/3 cup of oil over medium to medium-high heat. Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side. You will get about 16 pancakes.

Drain cooked cakes on paper towels.

Scoop out the avocado into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency. Reduce the pomegranate juice to a syrup.

Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole. Drizzle pomegranate syrup over the guacamole and serve.

Adapted from a Rachel Ray recipe.

Avocado Goddess Dressing

2008-01-16T15:03:00.001-08:00

The ingredient sizes are just recommendations adjust the amounts according to your taste.

1 ripe avocado, seeded
1 garlic clove, minced
1 tsp coarse salt
2 tsp lemon juice
1/4 cup olive oil
dash of cayenne pepper

Instructions:
Scoop the avocado out and add it and everything else - blend to desired consistancy. Or, if you like it chunky - simply mash up with a fork.

Au Gratin Turnips and Potatoes

2008-01-14T14:41:00.000-08:00

4 cups turnips & potatoes (any combination,) peeled and thinly sliced
1 medium Onion peeled and finely sliced
2 tb Melted butter
1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground pepper
1/2 ts Salt
1/2 cup Grated cheese

Instructions:
Preheat the oven to 375 degrees. Mix the turnips, potatoes, onion and melted melted butter together and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove the cover from the baking dish and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. When the gratin is golden brown, it's ready to serve. You can also put it under the broiler for a few minutes if you feel that the vegetables are soft enough but the gratin is not brown enough.

What is a Scarlet Turnip?

2008-01-14T14:16:00.000-08:00

These Turnips have magenta or red colored skin. The outer part of the turnip tastes a bit like a red radish while the inside is sweet like an early turnip.

Eat the turnip raw in a salad or crudités, or cook them like you would a young turnip. You can also bake them like a potato and use your favorite baked potato topping. Or for a special treat, thinly slice them, season with salt and pepper and sauté in butter until they start to browns and get crispy.

They should be put in a brown bag and stored in the refrigerator.

Black Radish Omelet

2008-01-13T19:00:00.000-08:00

1 black radish
½: tsp salt
3 sprigs spring onions
1 tbsp oil
3 eggs
salt & pepper
cilantro

Instructions:

Slice the radish thinly, then cut the slices into strips. Sprinkle with salt and let stand for half an hour. Whip the eggs lightly and season with salt and pepper. Slice the spring onions thinly and mix into the eggs.

Heat the oil in a medium-sized nonstick pan. Squeeze out as much liquid from the radishes as you can and stir fry in the pan for a few minutes. Pour in the eggs and fry on medium-low for a few minutes. When the omelet's solidified and taken some color at the bottom, flip it over and fry on the other side for a minute or so. Sprinkle with more pepper and chopped cilantro.

Black Radish Pasta Salad

2008-01-13T18:47:00.000-08:00

2 cups black radish - chopped

1 lb pasta
1 Package frozen peas
2 Avocados (one of the giant ones that arrived this week)
1/3 cup Onion - chopped
8 oz Feta cheese - crumbled
1 cup green pepper

Instructions:

Peel, clean, and dice two cups black radish. Boil rapidly for two hours. Cook the pasta and frozen peas in the same pot. Drain. Put the pasta and peas back in the pot. Add two chopped avocados, 8 ounces crumbled feta cheese, 1/3 cup onion chopped fine, 1 cup chopped green pepper, and the black radish. Add pepper and salt to taste. Toss well and serve warm.

Black Radish Slaw

2008-01-13T18:38:00.000-08:00

2-3 black radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon agave nectar or sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb and salt and pepper to taste.

Black Radish

2008-01-13T18:29:00.000-08:00

The taste and texture of the black radish are very similar to that of horseradish. It is not really a radish for eating like the red ones, but it is great for use in making salad dressings, dips, and condiments. The black radish promotes a healthy respiratory system; activates the liver cells; maintains a healthy gallbladder; stimulates bile flow; helps clear up acne and eczema; suppresses coughing .
Storing:
Refrigerate whole in a plastic bag for up to one month. Freezing is not recommended.
Quick dish: For a great side dish chop up black radish and mix with other vegetables to grill or sauté. Or mash with turnips.

Share List January 11, 2008

2008-01-13T18:15:00.000-08:00

2 huge avocados

1/2 lb raw milk cheese, Edamer variety (soft)

1 lb fresh dates

1/2 doz eggs

3 or 4 lbs sweet potatoes

2 lb scarlet turnips, with some rutabagas and some purple top turnips thrown in

1/2 lb Black Radish

1 small head cabbage, red or green

and...

3 lb tangelos -- yes they're back!

Spicy Sweet Potato and Coconut Soup

2007-12-04T14:44:00.000-08:00

Ingredients:
1 1/2 pounds sweet potatoes (about 3 large), rinsed
1 tablespoon canola or olive oil
1 medium yellow onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste
1 15-ounce can unsweetened coconut milk
3 cups vegetable broth
Juice of 1 lemon
1 teaspoon salt
1 tablespoon sesame oil
1/2 cup fresh cilantro sprigs

Instructions:
Preheat oven to 400° F. Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro. Yield: Makes 4 servings

This is adapted from Real Simple Magazine.

Two Salad Dressings

2007-12-04T14:31:00.001-08:00

Cider-Yogurt Salad Dressing

Mix together:
3 Tbsp cider vinegar
2 Tbsp flax oil or whatever light oil you prefer
1 garlic clove, crushed
3 Tbsp yogurt
1/2 Tsp salt
1/4 Tsp honey
1/4 pepper

Spinach-Yogurt Salad Dressing

Blend in a food processor or blender until smooth:
1/2 cup each plain Yogurt and creamed cottage cheese
2 tbs milk
1 cup chopped fresh spinach
2 tsp lemon juice
1/2 tsp oregano, crushed
1/4 tsp dried mint, crushed
1/8 tsp salt

Sautéed Collard Greens and Bok Choy

2007-12-04T12:39:00.000-08:00

This is good served over rice, or by itself. You could add some tofu if you like, or omit the soy sauce and mustard and instead add a teaspoon of Thai red chili paste.

Ingredients:
3 - 4 tablespoons olive oil
4 garlic cloves, halved
1/2 cup light coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
4 cups thinly sliced collard greens
4 cups very thinly sliced bok choy

Instructions:
Heat oil in small saucepan, add the garlic, and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.

In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard.

Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.

Share List for November 30, 2007

2007-12-03T11:06:00.000-08:00

Tangelos
Apple cider
Walnut raisin bread
1/2 doz eggs
Plain yogurt
3 lb sweet potatoes
Bok choy
Collards
Spinach
Butternut Squash

Zucchini Gaucamole

2007-07-26T11:08:00.000-07:00

This is Kim O'Donnell's from the Washington Post

Ingredients:
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3 pounds summer squash
Approximately 1/2 head garlic
1 large onion (sweet varieties preferred, i.e. Vidalia, Walla Walla)
1 teaspoon coarse salt
2 tablespoons olive oil, plus 1/4 cup
1/2 cup basil and/or mint leaves
1/2 cup parsley, stemmed
2 tablespoons juice of lemon
salt and pepper to taste
Method:
Preheat oven to 375.
Slice zucchini in half, lengthwise. Separate garlic cloves but keep skins on. Quarter onion. Place vegetables in roasting pan and slather with the 2 tablespoons of olive oil and the teaspoon of salt. Roast until extremely tender, at least 1 hour and up to 90 minutes.
While vegetables are roasting, prepare herbs; pull leaves off stems and tear or chop coarsely. Let vegetables cool slightly and squeeze garlic from skins. Place all vegetables into bowl of food processor and pulse. Add herbs. Puree until smooth and combined. Add lemon juice and salt. Drizzle in remaining olive oil. Taste for seasonings and adjust accordingly.
Chill and serve with crackers, pita crisps, crudite or make as part of a sandwich. Makes about 1 quart.

Share List for July 25, 2007

2007-07-25T13:12:00.000-07:00

from the farm, Sankanac CSA:

1 lettuce
1 squash
1 zucchini or summer squash
1 cucumber
4 carrots
1 pepper
1 tomato
1 garlic
parsley
basil
4 little summer apples ! (known to be sour )

and supplements:
1 lb green beans, organic
1 European cucumber, biodynamic * (seedless and can eat the peel)
1 loaf Mountain Brown bread, biodynamic
1 maple yogurt
1 lb raisins, biodynamic

Share for July 18, 2006

2007-07-18T14:37:00.000-07:00

1 head lettuce
1 Savoy cabbage
1/2 lb Swiss chard
4 carrots
4 beets* -- see below
3 cucumbers
1 either pepper or tomato - beginning of the harvest
1 garlic bulb
1 bunch chives
basil
parsley

and supplements:
1 sourdough bread from Atwater's bakery
1 yogurt
6 plums, red
3 pears, packham

Quick Chard Ideas

2007-07-17T14:03:00.000-07:00

Alternative to stuffed cabbage: Wrap Swiss chard leaves around your favorite vegetable and grain salad and roll it up. Bake in a medium-heat oven. Toss penne pasta with olive oil, lemon juice, garlic, and cooked chard.

Add steamed chard to omelets and fritatas.

Use chard in place of or in addition to spinach when preparing vegetarian lasagna.

Cook some garlic in olive oil, crisp the garlic and set aside to drain. Stirfry the chopped chard in the pan with the olive oil. Start with the stems as they take longer, add the leaves a minute or two later. Put the garlic cloves back on the chard and serve. (You can do this with any green)

Chard Facts

2007-07-17T12:33:00.000-07:00

Swiss chard is not native to Switzerland but was discovered by a Swiss botanist who gave the plant its scientific name. Chard is a vitamin packed super food, offering among its nutrients over 300% of the RDA of vitamin K, more than 100% of vitamin A and just over 50%of vitamin C.

To store the chard place it unwashed in a plastic bag in the refrigerator. It should keep fresh for several days. You can also blanch the leaves and freeze them.

Do not cook chard in an aluminum pot. Chard contains oxalates and will react with the metal discoloring your pot.

To make a sweeter chard boil it rather than sauté or steam, boiling reduces the oxalic and should make the chard less bitter.

Our Share List for July 11, 2007

2007-07-11T11:52:00.000-07:00

1 Cabbage
1 broccoli or cauliflower
3 carrots
4 beets
1 zucchini or summer squash
1 cucumber
4 oz lettuce mix
5 oz chard
7 oz kale
1 fennel
2.5 oz basil
handful parsley
1 cantaloupe
1 yogurt, plain
1.5 lb bag Rolled Oats, biodynamic
1 lb Figs, organic