Share List for October 15, 2008

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

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

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

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

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

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

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.