“I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.” from Farmer John’s Cookbook
New updated recipe format, look for the main ingredient, they are in alphabetical order.
That’s a close-up of Arugula! fresh, slightly spicy, pungent, wonderful arugula! It is so fantastically tastey. This veggie, though, stirs strong reaction – you’ll have definite opinions about this green! tell us what you think!
A quick steaming, or a very quick pan wilting of arugula will settle the taste some – making it mellow and much more mild. This prep – wilting of arugula – is really good with a pasta dish. Arugula and pasta are fabulous together.
Or, eat it raw! Mix it with some of this week’s head lettuce, shredded. It’s really good and strong straight too. It’s got a flavor all its own!
3 cups lightly packed arugula leaves
1/4 cup olive oil
2 Tablespoons lemon juice
2 cloves garlic, halved
1/2 teaspoon salt
1 15-oz. can cannellini beans, rinsed and drained
1 medium tomato, seeded and chopped
Assorted crackers, vegetables, your favorite dippers
In a food processor bowl or blender container combine arugula, oil, lemon juice, garlic, and salt. Cover and process or blend until nearly smooth. Add cannellini beans. Cover and process or blend just until coarsely chopped and mixture is combined, it should be slightly chunky. Transfer bean mixture to a serving bowl. Gently stir in chopped tomato. Serve immediately or cover and chill up to 24 hours.
Arugula Pesto Recipe from Simply Recipes
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of shelled walnuts
- 1/2 cup fresh Parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/2 garlic clove peeled and minced
- 1/2 teaspoon salt
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Yield: Makes 1 heaping cup.
1/2 pound makes about 2 batches (SEE RECIPE BELOW) of pesto. Pesto is great to freeze now for winter use. One great tip is to make your pesto, put it in ice cube trays and freeze, then remove from the trays and keep frozen in quart bags. Pull ice cubes of pesto as needed.
Here’s some info on basil I’ve pulled, source: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce. “Basil is most commonly known for its primary role in tomato sauces, pesto, and salad dressings…. Basil, like tomatoes, thrives in the heat of the summer. Remove basil leaves from stem before usiing. Wash very gently. Toss fresh whole basil leaves into green salads and chopped into pasta or rice dishes. Top slices of tomato with chopped fresh basil leaves, olive oil, and a little salt and pepper. Storage: Fresh basil deteriorates quickly. Use ASAP. For short-term storage, wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. Basil can be easily dried.”
Presto Basil Pesto!2 large cloves garlic 3 firmly packed cups fresh basil leaves 2 tablespoons parmesan cheese (can skip until eaten) 1 cup olive oil ½ cup pine nuts (can substitute walnuts, cheaper, still very tastey!) Put garlic in food processor or blender and grind. Add all other ingredients and blend until basil leaves and nuts are in small pieces.
You’ve got to try this one, especially if you do not like beets. You will like this! If you’ve got a husband or a child who says they don’t like beets: just make it, don’t tell them the ingredients! They will like this!
Beet Chocolate CakeZephyr Community Farm
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3-4 ounces unsweetened chocolate
1/4 cup oil
3 cups shredded beets
Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly, 40 – 50 minutes. Makes 10 servings.
Grated Raw Beet Salad with Fresh Dill and Mustard Vinagrette
Marinating raw beets tenederizes them very slightly, transforming their hearty crunch to a delectable tender-crispiness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor. Angelic Organic Kitchen
4 medium beets, peeled, coarsely grated (3-4 cups)
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon prepared dijon mustard
1 small clove garlic, minced or pressed (about 1/2 teaspoon)
freshly ground black pepper
1-2 teaspoons finely chopped fresh dill
1.) Put the grated beets in a large salad bowl.
2.) Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and the vinegar are thickened (an easy, surefire way to get a good, thick vinagrette).
3.) Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least one hour.
4.) Add the fresh dill, toss again, and serve chilled.
Fried Beets’n’Carrots Linda Derrickson, Sunporch Cafe
2 tablespoons olive oil
2 teaspoons cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
beet tops, fresh spinach, or swiss chard
Heat olive oil in skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. Add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Broiled Beet Slices (Angelic Organics)
In this dish, tender slices of baked beets are coated in a garlicky-sweet teriyaki sauce and placed under the broiler. serves 4 to 6
12 small or 6 medium beets scrubbed, trimmed
1/4 cup butter
2 tablespoons maple syrup
1 tablespoon minced or pressed garlic (about 6 cloves)
1 tablespoon finely chopped or grated fresh ginger
1 tablespoon soy sauce or tamari
1. Pre-heat oven 400 degrees F
2. Place beets in small roasting pan with 1/2 cup water. Cover with foil, bake ’til beets are easily pierced with sharp knife, 45 minutes to 1 hour, depending on size.
3. Preheat boiler
4. Allow beets to cool slightly, then run under cool water and slip off their skins. Slice inot 1/4 inch rounds.
5. Melt butter in small pan over medium heat. Stir in maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
6. Put beets in shallow baking pan and pour syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
beet greens (not even quite green, really)
this beet greens info came from:
the next three photos are one recipe “Basic Beet Greens”
the next two are some general info on beet greens:
here’s those last two photos, in a file-link
and here’s a tempting recipe too
to blanch & freeze broccoli:
There are more than plenty of very, very detailed directions online. Check ’em out if you’d like.
Here’s what we do.
Scrub and sanitize your sink’s basins. Pour salt onto the bottom of each basin, thoroughly. Run the water, COLD, and dissolve the salt thoroughly. Put all that Beautiful Broccoli in. Let the basin fill thoroughly with COLD water. Let it soak.
Start some water boiling in some big pots. Big enough to dunk all the broc, or big enough to steam all the broc.
Separate the broc into florets, or small mini-heads of broc. Look into the nooks and crannies, make sure it’s clean and free. Slice these somewhat smaller, into just bigger than biteful bits.
If you’re gonna dunk the broc into boiling water it’ll need 3 minutes blanching, minimum, in rapidly boiling water.
If you’re gonna steam blanch, 5 minutes, minimum.
Empty your sink basins and re-fill with COLD water.
Dunk your blanched brocs into the COLD sinkfuls of water. Soak. Cool thoroughly.
Bag the blanched, cooled broc in FREEZER bags. Or vacuum pack. Freeze!
This is just part of what we meant when we described extending your eating season. Also, extend your dollars and sense.
Broccoli & Tofu, in Spicy Peanut Sauce
Begin cooking your rice about 10 minutes before you begin your stir-fry.
for the sauce:
4 teaspoons peanut butter (or 4 tablespoons roasted peanuts ground to a paste in a clean coffee grinder)
4 teaspoons soy sauce
4 teaspoons distilled white vinegar
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon oriental sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili paste
4 tablespoons finely chopped fresh cilantro leaves
you also need
4 teaspoons finely diced fresh cilantro stems
Combine all ingredients for sauce, except cilantro leaves, in a bowl and mix well. Hold aside until the broccoli is bright green and just tender (about 5 minutes), see below. You will pour the heated sauce over the saute. Toss gently until everything is coated with everything else. Serve over rice.
1 1 lb bunch of fresh broccoli
3 Tbs peanut oil
2 tsp freshly grated ginger root
4 med cloves garlic, minced
1 lb tofu, cut in small cubes
a few dashes of salt
2 cups thinly sliced onion
2-3 Tbs tamari sauce
2 freshly minced scallions
1.) Cut off the bottom half-inch of broccoli stems. Shave off the tough outer skins of the stalks . Cut stalks diagonally into thin slices. Coarsely chop floweretts. Set aside.
2.) Begin heating wok or heavy skillet. When hot, add 1 Tablespoon of peanut oil. Add half of the ginger and half of the garlic. Salt lightly. Saute over medium heat 1 minute, then add tofu. Turn heat up little, stir-fry tofu 5-8 minutes. Transfer it, including liquid, to saucepan of peanut sauce. Mix together gently.
3.) Wipe pan with paper towel, return to stove, begin heating again. Add remaining oil to hot pan, then ginger and garlic. Salt lightly. Add onions, grind in freh black pepper. Saute, stirring frequently, over medium heat, until onions soft (about 5 minutes).
4.) Gently re-heat the sauce, just warming, no more.
5.) Add broccoli and chopped peanuts to wok. Add 2-3 Tbs. tamari sauce, stir-fry over medium-high heat until the broccoli is bright green and just tender(about 5 minutes).
6.) Pour heated sauce over saute. Toss gently and add cilantro leaves as you toss.
Serve over rice.
- boil or steam 5-8 minutes. Be careful not to overcook. Eat tender, not mushy.
- toss sprouts in olive oil, lemon juice, and a dash of salt and pepper, or top with a pat of butter.
- Marinate cooked sprouts overnight in your favorite dressing for use in salads.
- toss sprouts into hearty soups and stews.
- try a puree of Brussels Sprout soup with snippets of fresh herbs and sauteed onion. Leave a few sprouts whole to float in the soup.
Sesame Garlic Brussels Sprouts : MACSAC, From Asparagus to Zucchini. 2004.
1/8 cup soy sauce
1 1/2 tablespoons toasted sesame oil
1/8 teaspoon crushed red pepper flakes
3/4 teaspoons minced garlic
3/4 pounds (wait for next weeks batch too) Brussels Sprouts, trimmed and halved
2-3 tablespoons peanut or canola oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the Brussels Sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok or a large, heavy skillet over high flame until the air looks hazy over the pan, 3-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir fry until bright green and crisp tender. Drain on paper towels. Stir-fry the remaining sprouts similiarly, in batches. Add stir-fried Brussel Sprouts to soy sauce mixture and toss well. Serve immediately or allow Brussels Sprouts to marinate one or more hours before serving. Makes 3 servings.
(from Cassie Z.) I have a recipe for you! This is a favorite of ours. Sauté one cabbage with one onion, add chopped chicken-apple sausage and cooked whole grain pasta, sprinkle with Parmesan. When I make this I never have leftovers
Bulghur with Carrots & Zucchini
**very tastey, very kid friendly**
Wash carrots, remove tops and scrape when necessary. Small carrots may be frozen whole; larger carrots should be sliced the long way into quarters or in coin sized pieces.
Boil or steam slices for 3 minutes and small, whole carrots for 5 minutes. Cool the carrots in an ice water bath, package and freeze immediately.
LIZ’S CHINESE CABBAGE SALAD
This would probably serve 6-8.
- 1/2 cup red wine vinegar
- 1/2 cup peanut oil
- 1/2 cup white sugar (usually too much, so start with 1/4 c)
- 1 tablespoon soy sauce (or more, to taste)
- Few drops Tabasco sauce and sesame oil (optional, to taste)
- 1/4 cup margarine or butter
- 1/4 cup blanched slivered almonds
- 1/4 cup sesame seeds
- 1 T sugar
- 2 (3 ounce) packages ramen noodle pasta, crushed, discard seasoning packet
- 1 large head bok choy (2 pounds), cleaned and chopped into bite-sized pieces
- 3 green onions, chopped (try garlic scapes)
- In a small bowl, whisk together the vinegar, oil, sugar and soy sauce, and optional Tabasco sauce and sesame oil. Set aside.
- Melt the margarine or butter over medium heat in a small skillet. Crush the ramen noodles while still in their packaging (I smash the package with a wooden spoon before I even open it, then discard season packet), and add to the margarine along with the almonds and sesame seeds. Sauté until everything is an appealing golden brown. Remove from heat. When cool, sprinkle remaining 1 T sugar over the crunchies..
- Combine the bok choy and green onions. Chill until time to serve. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
For a potluck, I place the noodles on top of the combined greens in my serving dish, but carry the dressing on the side and apply as much as is needed just before serving.
For casual outdoor serving (camping or a picnic) I put the greens into a large plastic bag and mix and serve from that.
If undressed, this salad keeps well for 2-3 days, with greens refrigerated. Dressing and crunchies should not be refrigerated. This salad does taste good the next day even after being dressed, but is crispier just after the dressing is added.
Cabbage Salad (Sesame “Noodle” Slaw)
- 1 head romaine lettuce, thinly shredded
- 1 head cabbage, thinly shredded
- 4 large carrots, thinly shredded (if using the small CSA ones, about a cup’s worth)
- 2 green onions, thinly sliced
- 1/2 cup smooth natural peanut butter
- 1/3 cup brown rice wine vinegar
- 3 tablespoons water
- Red pepper flakes (to taste)
- 4 teaspoons toasted sesame oil
- 4 teaspoons tamari
- 1/4 cup chopped cilantro leaves
- Gomasio (to taste)
Combine lettuce, cabbage, carrots, and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, and tamari in a bowl. (If your head of cabbage is monster sized, you can double the amounts of the dressing to cover.) If the dressing is too thick you may add more water until it reaches a smooth dressing-like consistency. Toss the cabbage mixture with the peanut sauce. Chill for an 1-4 hours. Top with chopped cilantro and gomasio at serving.
Cabbage Radish Kimchi from Angie P.
Here’s a Kimchi Recipe to use up that HUGE chinese cabbage!
Cabbage Radish Kimchi
Makes 4 cups
From The Vegan Asian Kitchen
“Kimchi, the soul of Korean Cuisine, is a spicy, fermented pickle which accompanies every Korean meal. Chinese cabbage, white radish, cucumber, carrot, and other seasonal vegetables are commonly used to make kimchi. The vegetables are salted and then seasoned with red chili powder, grated ginger, ginger juice, and garlic.”
9 ounces radish, shredded
1 medium carrot, shredded
11 cups Chinese cabbage, cut or torn into bite sized pieces
1 cup chives, cut into 1 inch lengths
1 tablespoon salt
4 cups water
2 cloves garlic, minced
Walnut-sized piece fresh ginger, peeled and finely chopped
1 tablespoon hot chili pepper powder (such as cayenne)
1 tablespoon hot water
Place the veggies in a large bowl. Add the salt to the water. Pour the salted water over the veggies and place a heavy weight, such as a plate, inside the bowl on top of the veggies, so that the vegetables are completely immersed. Allow to stand for 4-5 hours.
Drain the vegetables and discard the brine. Rinse thoroughly under running water and drain again. Squeeze out any remaining liquid and set aside.
In a small bowl, mix the seasoning ingredients, and sprinkle over the veggies. Toss the veggies until they are evenly coated with the spices.
Place the spiced veggies in a large jar, covered, and allow to ferment in a cool place for 2-3 days. During hot summer weather, kimchi can be ready within a day. Store in an airtight container. Kimchi will keep in the refrigerator for several weeks.
Myria’s Vegan Spicy Asian Soup
1 medium onion, chopped
2-3 cloves garlic, finely chopped
1/2-1″ chunk of fresh ginger, peeled and grated
1 carrot, peeled and thinly sliced or grated
sprinkle or two of pepper flakes
salt and pepper to taste
1/2 tsp toasted sesame oil (optional)
2 cups filtered water (i used three)
firm or extra firm tofu, cubed (optional)
vegan boullion cube
bok choy, chopped or sliced thin. Separate the crunchiest middles to cook first. Can use other greens
juice of 1 med lemon and lemon wedges to garnish
small bunch of fresh cilantro, chopped
small bunch of fresh scallions, sliced thin
soy sauce to taste
1. Heat the olive oil and sesame oil if used, in a large pot. Add the onions and a little salt.
2. After a few minutes, add the crunchy parts of the bok choy and a little more salt.
3. Add the garlic. Saute for a few minutes and add a little water if the garlic is browning too fast.
4. Add the ginger and the carrots and a little more salt, the pepper flakes, and some pepper. Saute long enough for the carrots to start to get a little tender, but not too soft.
5. Once your carrots are softened, add the water, boullion, and tofu. Bring to a boil and let simmer for a few minutes. If your tofu is very soft, add with the greens.
6. Once you have your carrots the firmness you like, add the rest of the bok choy and scallions and cilantro. Simmer just until the greens start to look bright green and beautiful.
7. Turn off the heat. Stir in some of th lemon juice. Taste and add more if desired.
8. Garnish with fresh cilantro and lemon wedges and serve with soy sauce on the side.
A good use for those monster cabbage heads we’ve been getting. This recipe is something like a vegan coleslaw, with the taste of sesame noodles.
CILANTRO LIME VINAIGRETTE
From Asparagus to Zucchini
2/3 cup lime juice
3 tablespoons minced garlic
1/4 cup apple cider vinegar
2/3 cup packed cilantro leaves
2-4 dashes bottled hot pepper sauce
1 tablespoon cumin
1/4 cup canola oil
Place all ingredients except oil in a blender. Turn on blender. Add oil very slowly through the hole in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil will get blended. Makes about 1 1/4 cups.
Sofrito: Cilantro, cilantro, cilantro!
Chris, the vegetables have been so good – thank you to you and your family. We so appreciate them especially now that we are finally caught up with the greens and herbs. We just found an excellent recipe for the cilantro – a super tasty sofrito for rice and beans.
We found it at this website:
Note: We used one cubanelle pepper, 4 garlic cloves, and no ajices dulces or culantro.
There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can’t find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes — you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.
In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you’ll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it.
Makes about 4 cups.
If you can’t find ajices dulces or culantro, don’t sweat. Up the amount of cilantro to 1 ½ bunches.
|2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 to 10 ajices dulces (see note below), optional
4 leaves of culantro (see note below), or another handful cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.
Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)–those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)
these are so tastey, so fresh and so cool…. they’ll disappear quickly. such an absolute treat this time of year – enjoy!
makes 8 cups
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
- In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
- Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator
1 cup rice vinegar
3/4 cup sugar
1/4 cup grated ginger
1 tsp. coarse salt
Mix all these together. Cut your cucumbers into 1/8 inch slices. Put them in the dressing and refrigerate for a few hours. You can keep adding cucumbers to the dressing for a couple of days. This was served at the garlic party and well liked.
Creamy Dill Dip – Allrecipes.com
1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
1/2 teaspoon salt
2 tablespoons chopped fresh dill weed
1/2 teaspoon minced garlic (optional)
2 tablespoons milk (optional)
In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.
++++++++++++++++++++++++++++++++++++++++++++++++++++++Edamame: Edamame is a traditional Japanese vegetable. Edamame is a nutritious and tasty vegetable or snack food with a sweet, nutty flavor. This nutritious bean is great tasting and good for you. Edamame contains about 38% protein, and a one-half cup serving contributes 11 grams of
protein towards the average adult requirement of 46-63 grams per day. Edamame is also rich in calcium and vitamin A. Edamame does not have edible pods; only the beans are eaten. It can substitute for green peas or lima beans in any recipe. In China, the shelled beans are stir-fried with other ingredients. In Japan, pods are boiled in salted water and the beans are squeezed from the pod directly into
the mouth, and the pods are discarded.
Many Asian customers expect to purchase pods on the stem; keeping pods on the stem maintains freshness, flavor, and quality. When pods are left on the plant, beans retain sugars for several days, and quality remains high. (SOURCE) How to Prep, How to Eat Edamame: Boil shelled edamame in heavily salted water, 10 minutes. Eat like peanuts! Cooked, shelled soybeans may also be added to othwer dishes, such as salads, stir-fries, soups, and rice or seafood dishes. (Asparagus to Zucchini. MACSAC.)
Here’s some eggplant info, gleaned from From Asparagus to Zucchini, MACSAC 2004.
- To remove any acrid flavors and excess moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15 minutes. Gently squeeze out any liquid. Eggplant will now soak up less oil and need less salt in preparation.
- to bake: prick all over with fork. bake at 400 degrees until flesh is tender, about 30-40 minutes. Flesh can be pureed.
- to stuff: bake 20 minutes, scoop out seeds, replace with stuffing. return to oven 15 minutes.
- to saute: dip slices or chunks in flour or eggs and bread crumbs before sauteing. saute in hot oil until light brown. season with herbs, garlic, grated cheese, etc.
- to steam: whole eggplant will steam over an inch of water: 15-30 minutes. Use the flesh for pulp, or season with olive oil, lemon, salt, and pepper, or cover in a tomato sauce.
- Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread.
- Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients
This roasted eggplant dip is a nice change from hummus and from my experience will be eaten by people who would not normally eat eggplant (my husband and mother-in-law to name two).
Pre-heat oven to 400 degrees
With a paring knife make slits in the eggplant and stuff garlic cloves into the slits, I use 6-10 garlic cloves depending on the size of eggplant. Large garlic cloves can be cut into 2-3 slivers. Put the eggplant on a roasting pan and place in the oven for about an hour, until the skins are dark and the flesh is soft. Let the eggplant cool. Cut the eggplant in half and scoop out the flesh into a colander to press out the excess liquid (honestly, I skip this step). Put the flesh in a food processor and add to your liking:
2-4 tablespoons tahini (sesame seed butter)
1-4 additional garlic cloves
1-6 tablespoons lemon juice
2 teaspoons salt
other possible ingredients:
roasted red peppers or tomatoes
Process until smooth. Garnish with olive oil and parsley.
Serve with pita, cut up vegetables, pretzel sticks, etc.
What do I do with these curly things?The long, green, curly “things” are garlic scapes. They are the true flower/seed stem of our hardneck garlic varieties. The bulb and its cloves are under ground, the scape is above. We snap the garlic scape from the plant, “forcing” the energies to devote to the bulbs and cloves. You can eat the scape – and it’s good. It’s a very mellow, delicate garlic flavor. Subtle. SmeLls more garlicky than tastes. The white droplets are its oil,which is potent, yes!
Treat them, eat them like you would a green onion. Eat them raw, chopped fine, mixed in with this week’s lettuce. It’s a really nice touch to a fresh, green salad. Really mild.
Chop them and include them in anything you’d like onion or garlic. To taste. Always to taste.
Roast them. Or stir fry them. Soooo good. Really almost green-bean-esque. Nice and done, crispy is yummy. We eat them this way by themselves.
Freezing Green Beans
Freeze tender crisp beans that snap when broken. The seeds within the pod should be small.
Wash the beans in cold water, then snip off ends. Beans can be sliced lengthwise, cut into 1 1/2 inch pieces or frozen whole.
Steam for 4 minutes or scald for 3 minutes. Cool the beans in an ice water bath, package and freeze at once.
GREENS – KALE, CHARD, COLLARD, swiss chard, arugula, spinach
Info below gathered from From Asparagus to Zucchini MACSAC. 2004.
fresh, raw “greens”
- wash well in cool water bath to remove fine grit. (spin dry in your salad spinner. dry is good!)
- try a salad mix of varied baby greens with no lettuce at all, or dilute down a pungent blend by tearing in extra lettuce.
- many salad greens taste excellent lightly braised, sauteed, or stir-fried. Watch out! They cook very quickly.
- Use sdalad greens to decorate a platter.
- Toss green salad with dressing at the last minute to avoid sogginess.
- toss salad with your choice of fresh herb leaves, such as basil, cilantro, dill or parsley.
- pile your favorite salad greens into sandwiches, tacos, burritos, or omelets.
- cook and add greens to quiches, lasagna, or other baked goods.
be careful not to overcook. overcooked greens will be mushy, tasteless, and significantly reduced in nutrition.
greens will cook down approx. 1/4 to 1/8 original volume.
boil greens 2-4 minutes, or steam 5-8 minutes, depending on maturity and toughness of greens. watch for the color to brighten; this signals cooking is complete or nearly complete. colors will darken and fade in vibrancy when overcooked.
baby greens are excellent for sauteeing, larger, more mature greens for stir-frying – add them toward the end of the cooking time – anywhere from 2-5 minutes is usually adequate for both.
most greens are interchangable, though pungency does vary.
greens add color, texture and flavor to soups and stews.
serve cooked greens simply. Toss with red wine vinegar, olive oil, salt and pepper. Or, toss with sesame oil, rice vinegar, and soy sauce. Or, toss with a lemon vinaigrette. Or, top with a pat of butter or totally plain!
mix greens into omelets, quiches, lasagna, and casseroles.
saute pre-cooked greens in garlic butter and onion.
baby greens make an excellent raw salad.
“Most garden greens love cool weather. They grow quickly and will be among the first vegetables of the season in spring and the final leafy ones in the fall.
Their vibrancy and freshness are a gift of flavor and health. Greens are packed with nutrition. Properly prepared, greens offer generous amounts of vitamins A and C, some B vitamins, and folic acid, as well as minerals such as calcium and iron. Greens are very high in dietary fiber and low in calories. In the health world, dark leafy greens also receive attention for their roles in disease prevention.”
this is a hyperlink, click on it!
Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale
- 6 beets, cleaned
- 2 cups water
- 1 apple, cored and diced
- 2 ounces feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- Sea salt
- Freshly ground black pepper
- 1 teaspoon dill, minced
- 2-3 kale leaves, cleaned and chopped
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Cook 35-40 minutes or until beets soften.
Remove beets, peel and dice.
Combine diced apple, beets and feta cheese.
Whisk olive oil, vinegar, dill and a pinch of sea salt and black pepper. Mix into the salad.
Steam kale leaves until bright green and soft (5-7 minutes). Place kale on a plate and top with Beet Apple Feta Salad.
By the way, that’s beautiful Winterbor kale at the farmers market.Garlicky Braised Kale
3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.
Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.
Christine’s Kale Salad
Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris”.
Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.
Rip and Tear the leaf off the stem. Chop the leaf very fine. To ease the inherent tough nature of the winterbor kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. (Christine, did I get the sequence correct?)
Dress with your favorite dressing Now. The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it. (Our girls have really enjoyed Caesar dressing on their winterbor. Me too.) Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice.
Salad Greens with John’s Oil and Vinegar DressingZephyr Community Farm
1 cup red wine vinegar
1 cup olive or canola oil
1 tablespoon horseradish mustard
5 tablespoons tahini
1 tablespoon honey
1 pinch salt
1 pinch pepper
Chop fine, one large handful (approx 10 stems) garlic scapes. Mix all other ingredients (except greens and garlic scapes). Toss scapes, greens, and dressing together. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. (source: From Asparagus to Zucchini)
Green Gumbo: or, or “How can we eat all those greens!”
Cooking time: 90 minutes, plus 30 minutes prep.
4 cups vegetable stock
6 Tbs olive oil, or 1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 medium yellow onion, chopped
1/2 green bell pepper, seeded and chopped
2 celery stalks, chopped
2-3 garlic cloves, minced
1 1/2 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne
1/2 tsp smoked paprika
1/4 tsp white pepper (optional)
1 chipotle chili in adobo sauce, diced
2 pounds (about 8 cups) greens, cleaned, stemmed and roughly chopped, of any combination: collard, mustard, beet, kale, chard
1 1/2 to 2 tsp salt
ground black pepper
4 cups cooked basmati rice, made from 1 1/3 cups uncooked rice
Keep the stock warm over low heat in a covered saucepan.
Prepare the roux: In a large pot that will eventually encompass the whole gumbo, heat the fat over high heat just until either the oil smokes or the butter bubbles actively. Lower heat to medium, add flour, stirring til completely blend.
Stand by the pot at least 15 minutes, constantly stirring as it changes color from blond to a shade of burnt orange.
Remove from heat and add onion., bell pepper, and celery ( known as “the trinity” in Creole cookery), plus the garlic. Stir to combine, return to medium heat, and cook until softened, about 10 minutes.
Slowly add simmering stock to the roux., while stirring. Bring mixture to a boil, cover and reduce heat to low.
Stir in the dried spices and chipotle chile, followed by the greens, which will wilt and shrink. When the greens are wilted, add salt gradually, plus black pepper, then taste and re-season as needed. Cook over medium-low heat for about 40 minutes, until greens reach desired tenderness.
Serve gumbo over rice.
Yield: 6 to 8 servings
source: The Meat Lover’s Meatless Cookbook. Kim O’Donnel. 2010.
Thought I’d try something a little different this time – linking you to the recipe, online. Allrecipes.com is one of many, many online recipe resources. Check it out, you can find recipes to your heart’s content!
Swiss Chard: The common beetroot evolved from the leafy Swiss Chard. Chard is high in vitamins A, E, and C, and minerals like iron and calcium. Minerals are more readily absorbed from chard than they are from spinach, chard also contains no oxalic acid, and element present in spinach that tends to bind minerals and render them unavailable during digestion.
SWISS CHARD: Cooking Tips:
- wash leaves by swishing in water bath. soil and particles will float away.
- if leaves are large and mature, remove stems to cook separately. Young, tender leaves can be cooked whole.
- Chop leaves and stems diagonally across the leaf. Cut stems into 1 inch chunks and leaves into ribbonlike strips. Steam stem pieces 8-10 minutes, leaves 4-6 minutes.
- Raw baby chard leaves are wonderful in green salads. Many salad mixes include them.
- Saute the leaves in garlic butter or with onion.
- Include chard in stir-fries with different colored and textured veggies. Serve over rice or noodles.
- For soups, add stem 10 minutes and leaves 4-5 minutes before soup is done.
- Use swiss chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc.
- Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly, and place in an airtight container such as a zip-lock freezer bag.”
(Source: From Asapragus to Zucchini. MACSAC.)
Swiss Chard with Raisins and Pine Nuts
The classic Mediterranean preparation of Swiss Chard is one of our favorite ways to enjoy greens. The chard’s silky, earthy flavor is nicely balanced in taste and texture with the pine nuts and raisins. This dish sits comfotably on the side of just about any entree. It makes a great bed for grilled meats, it’s wonderful stuffed in roasted portabella mushrooms, and it makes an outstanding pizza topping. It’s even been known to make its way inside a grilled cheese sandwich. You can make the same recipe with spinach.
serves 4 to 6
1/4 cup extra virgin olive oil, divided
1/2 cup thinly sliced onion
1 clove garlic, minced (about 1/2 teaspoon)
1 1/2 – 2 pounds swiss chard, rinsed, coarsely chopped
1/3 cup raisins
1/4 cup pine nuts, toasted
1 tablespoon freshly squeezed lemon juice
freshly ground black pepper
1. Heat 3 tablespoons of oil in large skillet, med-high heat. Add onion; cook, stirring occasionally, until golden, about 15 minutes. Stir in the garlic, cook 1 minute more.
2. Add chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches. When all the chard is added and the leaves are wilted, stir in ther raisins, pine nuts, lemon juice, and the remaining 1 tablespoon oil. Season with salt and pepper to taste.
(Source: Farmer John’s Cookbook. Angelic Organics.)
2 tablespoons olive oil
good dollup of our minced garlic (or 3 cloves, minced)
1 pound spinach, chard, collards, or other greens, stemmed and well washed
salt and pepper, to taste
1/4 cup golden raisins
3 tablespoons toasted pine nuts (less expensive sub toasted walnuts)
Heat oil over high flame in very large skillet. Add garlic, stir until golden, about 30 seconds. Toss in greens. Season with salt and pepper. Cover, wilt greens 2-3 minutes. Add raisins and nuts. Check for seasoning and serve. Makes 2-4 servings. (source: From Asparagus to Zucchini. A Guide to Cooking Farm-Fresh Seasonal Produce. MACSAC)
Freezing Greens (kale, collard, chard, spinach)
Wash your greens thoroughly and cut out thick stems. Cut the greens into large pieces. Boil a large pot (2 gallons) of water and blanch the greens for 2 minutes, you can use a wire basket, mesh bag or metal strainer and I have also just dunked and used a large slotted spoon to scoop them out. Put batches in that are small enough to avoid matting the leaves. Start the timer as soon as you put the greens in the water and stir them or cover them for the 2 minutes. Prolonged blanching causes loss of all those good vitamins and minerals and under blanching will stimulate the activity of enzymes that ruin flavor for longer term freezer storage. Once the two minutes is up put them in a bath of water ice water to stop the cooking process. The greens should be stirred several times while cooling and about 2 minutes of cooling time is enough. Once the greens are cooled, drain them and pack into freezer jars leaving 1/4 inch head space or in freezer bags. The greens are great for adding into any recipe you would add frozen spinach.
kale chips – Click on that kale chip link for recipe. We’ve been totally enjoying the (over?) abundance of small, young, tender, loose kale. But What to do with it all? You’ve either figured this out, or you’ve tossed a lot out!?
Karen B’s Spicy Kale
I like to saute the kale in some olive oil.
I add 3-5 jalapeno rings (from a jar) – diced
a handful chopped scapes
1/2 tsp of spicy Spike
salt to taste
Saute on low to medium heat for 15 to 20 minutes.
It’s yummy to take this spicy kale and add it to your taco or nacho!
Kale & Roasted-Potato Salad
Contributed by CSA member Marianne
- 1 ½ pounds small potatoes, sliced ¼ inch thick
- red onion, halved and thinly sliced
- 1 Tbs plus 2 tsp olive oil
- Coarse salt and fresh ground pepper
- 1 ½ tsp Dijon mustard
- 1 Tbs grated lemon zest plus 2 Tbs lemon juice
- 1 garlic clove, thinly sliced
- 1 pound kale, trimmed, cut into large pieces, rinsed well with water clinging to leaves
Preheat oven to 450. Combine potatoes, onion slices, 1 tablespoon oil, and ¾ teaspoon salt on rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use another sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
Combine mustard lemon zest and juice in a bowl, Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes, Add kale and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture, toss to coat.
Cook until heated through. Sprinkle with ¼ teaspoon salt and season with pepper. Toss with potatoes.
contributed by CSA member Cindy
A bunch of greens, cooked with onions and a touch of vinegar, then squeezed dry.
Toasted Pine Nuts
Spread a thin layer of alfredo sauce on the pizza crust. Place greens evenly, and sprinkle pine nuts. Crumble feta, then put a layer of mozzarella cheese. Bake according to pizza crust directions.
Marinated Kale Salad By CSA member Angie
Here’s one of my favorite salad recipes:
Marinated Kale Salad
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1 teaspoon herb, dried or minced fresh (such as oregano or thyme)
1/2 bunch kale, de-stemmed and torn into bite-sized pieces (or a big bag of the baby kale)
In a small bowl, whisk together the vinegar, oil, salt and herb. Place the kale in a large bowl, add the dressing and toss gently. Let salad marinate for 10 minutes before serving.
Delicious! If you don’t like the bitterness of raw greens, try this recipe; the vinegar removes the bitterness and the marinating process softens the greens. You could add other veggies too, like shredded red cabbage or radishes. The dressing is awesome and simple, try it on salad mix, too!
Cooking Greens (kale, chard, spinach) Recipe
By CSA Angie-cook extraordinaire!
Ooh! And here’s another greens recipe:
Sukuma Wiki–a Kenyan recipe that a friend introduced me to. A delicious way to eat greens!
1-2 lbs of greens (kale, collards, spinach, etc), cleaned, de-stemmed and chopped
2 tablespoons flour
juice of one lemon
oil for sauteing
1 onion, chopped
2-3 tomatoes, chopped or 1 14 oz can
1 green chili, chopped (optional)
Salt (to taste)
Chili powder (to taste)
Combine flour, lemon juice, and a few spoonfuls of water in a small bowl or cup. Stir vigorously until the mixture is smooth. Heat oil in a large sauce pan. Saute the onion, tomatoes, and hot pepper together. Add spices to taste. Add flour-lemon juice mixture and stir until smooth. Add greens. Reduce heat. Cover and simmer over low heat until greens are tender and sauce is thickened. You could add some cooked leftover protein to make a meal. Serve with chapati or flatbreads.
The very large, white (green) kohlrabi….. I know, sort of overwhelming. They get BIG! Fortunately they stay nice and crisp and tastey (never pithy). But, what to do with it? Clean it up well. Trim or cut the discoloration off (around where the root was), trim the remnant branches off. Use a large knife, and, carefully (of course), chop it up into chunks. The size you would if you were about to make mashed potatoes. Drop the chunks into a pot of boiling water. Boil them ’til soft enough to mash with your hand mixer (or whatever it is you use to mash your potatoes). They are soooooo good this way – you must try them. So good.
Julie’s Kohlrabi Koleslaw, 2 Aug 2011, in Responses section near bottom of Recipe page on this Blog
Daelyn’s Elegant Braised Kohlrabi, 4 July 2010, in Responses section of Recipe page on this Blog
Raw: Our girls really enjoy the kohlrabi sliced, dipped raw into favorite dressing. Seems they’re sweetest and most tender when freshly cut (the kohlrabi, that is). So, only cut what you’ll eat in that sitting.
Espeecially the purple variety is awesome when cleaned and grated, “skin” and all. Add to a leafy greens salad. The crazy color and the fresh, almost broccoli/cabbage taste is yummy.
Karyl tells me he peels them and eats them out of hand, as an apple!
Roasted: Kate has roasted them in the oven with potatoes, carrots, beets, scapes – anything you’d like! Very tastey.
Boiled: About two parts kohlrabi to one part potato. Boil them separately until soft enough. Mash together!
Turnip or Rutabaga: I’ve been told by a reliable source that you can use them as you would a turnip or rutabaga.
I bought a wok at IKEA half-way through last year’s CSA and it was the best kitchen investment I could have made! Stir frys are a healthy and delicious way to use up a lot of veggies in a hurry! Here’s one we tried that got rave reviews all around the supper table last week:
Spicy CSA Chicken Stir-fry
from CSA Angie F.
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 tsp salt
1 tsp ground black pepper
2 tsp ground cumin
1 TB ground coriander
1 TB sugar
1 lb chicken breasts
1 handful garlic scapes
1 celery stalk
2 red peppers, seeded
1 medium zucchini
2 handfuls sugar snap peas
Sunflower or wok oil, for frying
1 TB lime juice
1 TB honey
Combine all spices in a large bowl.
Cut chicken into bite-size pieces and add to spice mixture, stir to coat all sides.
Prepare the veggies: Chop the peppers, celery, scapes, and kohlrabi into 2″ long strips. Cut the zucchini and/or squash into thin rounds and tail sugar snap peas.
Heat the oil in preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown, adding more oil if neccessary. Remove from pan and cover to keep warm.
Add a little more oil to the pan and cook all vegetables (EXCEPT the sugar snap peas) for about 6-8 minutes over medium heat, stirring often, until just beginning to soften.
Add sugar snaps and cook for 2 more minutes.
Return chicken to pan, add lime juice and honey, cook for 2 more minutes.
Serve immediately. (Over hot rice is nice.)
Chef’s Notes: This is a very flexible recipe. I upped the amount of chicken to 2 1/2 lbs and kept the spice levels as stated and it worked beautifully.
Feel free to use whatever veggies you received in your CSA that week. The key to a good stir-fry is variety in color and shape and texture.
Great as leftovers!
shiitake in May 2013
here’s a (fuzzy) recipe substitute our shiitake, wine cap, and/or oyster mushrooms
here’s another (fuzzy) recipe substitute our shiitake, wine cap, and/or oyster mushrooms
and i got those recipes from:
Kim’s Excellent Parsley Salad: MACSAC
very thinly sliced red onion
chopped hard-cooked eggs
cooked chick-peas or other beans
garlic chives (optional)
fresh lemon juice
salt and freshly ground black pepper
Clean and cut up lots of parsley, as much as you would clean for a lettuce in a salad. Combine with red onions, eggs, chick-peas, and garlic chives, if available. Shake oil and lemon juice together (2 parts oil to 1 part juice). Toss salad with dressing, salt, and lots of pepper. Adapted from a friend’s recipe. Makes any number of servings.
++++++++++++++++++++++++++++++++++++++++++++++++++++++PEPPERS: “Peppers are nutritionally significant. High levels of Vitamin A, C, and E and the minerals iron and potassium characterize most varieties…. Sweet peppers come in a dazzling array of colors, shapes, and sizes. Most of the popular colored peppers, like the expensive sweet red pepper, are simply green peppers allowed to mature and ripen on the plant.” (Source: From Asparagus to Zucchini. MACSAC.) Pepper and Cheese Casserole:(source: Farmer John’s Cookbook. Angelic Organics) This comfort-food casserole is just what you need on a cool, rainy night. Makes for great leftovers too. serves 6 to 8 butter for greasing baking dish 1 1/2 cup uncooked bulgur 1 1/2 cup boiling water 2 tablespoons butter 1 1/2 cups chopped onion (about 3 small onions) 4 cups minced green peppers (about 4 peppers) 1 1/2 cups sliced mushrooms, any kind 1 1/2 tablespoons tamari 1 1/2 tablespoons dry sherry 1 teaspoon crushed dried marjoram 1/2 teaspoon salt freshly ground black pepper 1 1/2 cups cottage cheese 3/4 cup crumbled feta cheese 4 eggs, beaten, lightly salted paprika 1. Preheat oven, 350 F. Coat 2-quart casserole dish with butter. 2. Put Bulgur into saute pan, pour boiling water over it. Cover and let stand at least 15 minutes. 3. Melt butter in med. skillet. Add onions; saute until translucent, about 5 minutes. Add peppers and mushrooms; continue to cook until peppers just become tender, and mushrooms have released water., 5 to 7 minutes. Remove from heat and stir in tamari, sherry, marjoram, salt, and pepper to taste; mix well. 4. In a small bowl, combine cottage cheese and feta cheese. 5. Spread the bulgur in the prepared baking dish. Cover it with the veggies and then the mixed cheese. Pour the beaten eggs over everything; let eggs seep through the ingredients by tapping the casserole dish on the counter a few times. Sprinkle with Paprika. Bake, uncovered, 45 minutes. Let stand for 10 minutes before serving.
some great Pointers on Pork Preparation: click on :
Radish and Feta Salad Dog Hollow Farm
4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced black olives
chopped scallions or fresh mint
combine radishes, feta, olives, scallions or fresh mint. Dress with vinaigrette. Marinate at least 30 minutes. Makes 4 servings.
Micki’s Cool and Creamy Radish Recipe1 cup plain yogurt 1/2 cup radish chopped 1 ounce goat cheese mint chopped salt optional Mix together and enjoy as a tasty side. I imagine this would be good with some spicy Indian recipes. +++++++++++++++++++++++++++++++++++++++++++++++++++++
Radish Dip by CSA member Karen
2 cups radishes
Just made vegan radish dip (a variation on Kate’s recipe from last year).
1 8 oz Tufutti non-dairy cream cheese
2 tsp granulated garlic
1 tsp onion powder
2 tsp dried dill
Salt and pepper to taste
Put it all in a food processor for few minutes to mix ++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sautéed Radishes¼ cup butter 1 pound radishes, quartered 4 cups cooking greens 2 TBS lemon juice freshly ground pepper Salt Melt butter in large skillet over medium heat. Add radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes. Transfer to a bowl to cool. Return the skillet to the stove. Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper.
|Nectarine and Radish Salsa|
|A friend thought you’d be interested in this recipe. Click on the link below to view, or copy and paste the link into your browser.Nectarine and Radish Salsa from Cooking Light
makes 2 cups
5 oz radishes, grated
1 red onion, grated
2 garlic cloves, crushed (use your minced!)
1 tbsp red wine vinegar
1 tsp sugar
3/4 cup greek-style whole milk yogurt or sour cream
salt, black pepper
Combine radishes, onion, garlic, vinegar, sugar and yogurt or sour cream. Add salt and pepper to taste. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve chilled.
from: Grilling: Where There’s Smoke There’s Flavor. E. Treuille & B. Erath.
Greek Dressing (by Nancy O’Connor, Rolling Prairie Cookbook)
3 Tbs. olive oil
1 clove garlic, minced
2 Tbs. white wine vinegar
¼ tsp. salt
1 Tbs. minced fresh oregano (or 1 tsp. dried)
Pepper to taste
Combine dressing ingredients in a small bowl and whisk together – serves 4
Kid-Friendly Salad Dressing (from Asparagus to Zucchini)
3 Tbs. mayonnaise
1 small garlic clove, pressed
¼ cup olive oil
salt to taste
2 Tbs. lemon juice
Mix all ingredients. Makes ½ cup.
John’s Oil and Vinegar Dressing (from Asparagus to Zucchini)
1 cup red wine vinegar 1 Tbs. honey
1 cup olive or canola oil 1 pinch salt
1 Tbs. horseradish mustard 1 pinch pepper
5 Tbs. tahini (sesame seed paste)
Mix. Makes 3 cups.
Chinese Salad Dressing (from Asparagus to Zucchini)
1/3 cup sesame or olive oil
2 Tbs. fresh lemon juice
1 tsp. minced garlic, pressed to paste
1 tsp. sesame seeds
1-2 tsp. grated fresh gingerroot (or ¼ tsp.pwd.)
1 Tbs. chopped green onion
dash of cayenne
Creamy Dijon Dressing ~Kate Swier
1 ½ cup sour cream, plain yogurt, soy or regular mayonnaise
2 tablespoons Dijon mustard, or to taste
1 tablespoon dill or any herbs you like
1-2 tablespoons apple cider vinegar
1 tablespoon honey, or to taste
Salt and black pepper to taste
Add all ingredients to a jar with a lid, secure lid and shake, shake, shake.
SHELL BEANS AND BEYOND Jenny Bonde and Rick Davee, Shooting Star Farm
1 pound in-the-pod shelling beans, shelled and rinsed
1 medium inion, quartered
4 sprigs fresh thyme
extra virgin olive oil
Place shelled and rinsed beans, onion, and thyme in a medium saucepan with water to cover. Simmer gently until tender – this may take 15 minutes for really fresh beans, or up to 35 for older, drier beans. Drain: remove onion and thyme. Place beans in bowl, add a pinch of salt, and drizzle with loive oil. Eat warm or at room temperature. You also can further cook the beans in a skillet with oil, mash them up a bit, and serve on top of grilled bread. Cooked beans added to a skillet of freshly crumbled bacon is quite delicious, too. Makes 2 – 4 servings. (Source: From Asapragus to Zucchini. MACSAC)
SUMMER SQUASH – SEE ZUCCHINI
Tatsoi is most often eaten raw, either alone or mixed with other fresh garden greens. This week, mix it with some slivered radish (wow are the radishes spicy!), onion, a little green pepper, some ruby streaks, arugula, and baby kale. Kate will trim and shred the swiss chard, add it in. Mix, match, jumbo mumbo. Put your favorite dressing over top and enjoy some great garden taste! This is a uniquely local, seasonal, personal salad!
I’ve stuck to pretty straight-forward “ideas on how to eat this particular food”. I did web search tatsoi today. I found many that looked and sounded great. The top recipe, with tofu, seemed best to me. If you try them, tell me. If you bring samples, I will bring you more tatsoi – how ’bout that?
Basic Blender Italian Tomato Sauce
lots of tomatoes
small amount of basil and parsley, dried or fresh
a large amount of oregano
minced garlic cloves
1 or 2 carrots, finely chopped
salt and pepper
In Italy, no one follows a recipe for tomato sauce, so use your imagination for quantities. A couple of guidelines: Do not underestimate the amount of garlic; when in doubt, put in lots. Also, carrots are often the sweetener in Italian tomato sauce. Blend or process the tomatoes to an almost pureed texture. Gradually add herbs, garlic and carrots. Slowly cook the mixture in a deep skillet (cast-iron is best). when sauce has reduced about halfway to the texture you want, add salt and pepper. Add several tablespoons of olive oil before reheating for serving. Makes any quantity.
1 small onion
1/2 green pepper
small bunch cilantro
3 minced garlic cloves
chile pepper to taste
1 tablespoon honey
salt to taste
1 3/4 pound peeled, fresh tomatoes
Process all ingrediets except tomatoes in a food processor. Add peeled tomatoes. Process again, and it’s ready to eat. Will keep in refrigerator 1 week. Does not freeze well. Makes about 2 cups.
Southern Fried Green Tomatoes
2/3 cup white cornmeal (or cracker crumbs or bread crumbs)
1/4 teaspoon salt
1/4 teaspoon pepper
3 large green tomatoes, sliced
1 large egg, lightly beaten
1/4 cup, plus 2 tablespoons vegetable or olive oil
Combine first 3 ingredients in a small bowl, stir well. Dip tomatoes slices in beaten egg; dredge in cornmeal mixture, coating well on both sides.
Heat 2 tablespoons oil in a large skillet over med-high heat until hot. Add 1 layer coated tomato slices and fry 3 to 5 minutes or until browned, turning once. Remove tomato slices from skillet. Drain, set fried tomato slices aside, and keep warm. Repeat procedure twice with remaining oil and tomato slices. Serve immediately. **white cornmeal is preferred.
Mrs Bidlack’s Green Tomato Pie Filling
enough for one pie
1 cup chopped green tomatoes, sprinkled with a bit of salt & set aside
1 cup chopped tart apples
1 cup raisins
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 tablespoons instant tapioca
pastry for a two crust pie
Put the raisins in a small saucepan and add water to just cover them. heat to plum raisins, then add the tomatoes, drained, and all other ingredients. Stir together. Add the tapioca only right before the pie crust is filled. (The filling is not totally cooked before it’s added to the pastry.)
Bake pie at 425 degrees for 25 minutes and then reduce the heat to 37 degrees and bake for another 25 minutes, or until the crust is nicely browned.
Butternut Squash and Coconut Cream Soup
1 medium butternut squash (any winter squash)
1 cup coconut milk or coconut cream
1 teaspoon green curry paste, or more to taste
1/2 teaspoon toasted cumin seeds
Cut squash in half lengthwise, scoop out seeds, lightly olive oil the flesh, and place in a baking dish cut side down. Bake in 400 degree oven for an hour, or until fork goes through the skin and flesh easily. Cool, then scoop out the flesh into a food processor. Add other ingredients and process until smooth and creamy. Heat, chill or serve at room temperature drizzled with good quality olive oil. This would also be delicious with lemongrass. May also be ladled on a plate and topped with roasted meat, cooked greens and roasted sage potatoes.
Basic Winter Squash
pre-heat oven to 350 degrees
Cut your winter squash in half, scoop out the seeds (clean and roast with olive oil, salt and a little sugar) and put the squash cut side down in a flat pan with sides. Put water in the dish enough to come up the side of the baking dish about 1/2 inch. Put in the oven and bake about one hour. Checking to make sure you keep water in the bottom. The squash will have brown skin and soft flesh. Take the squash out of the oven and let cool until you can handle it. Scoop out the squash into a bowl. Depending on the flavor of the squash I sometimes add:
Salt & Pepper
Mix it all up and serve warm.
FYI: I have also substituted any of our winter squash for the pumpkin in pumpkin pie and it worked wonderfully.
Cranberry Acorn Squash: Molly Bartlett, Silver Creek Farm
1/4 cup raw fresh cranberries
1 small apple, cored, chopped into small pieces
1/8 cup currants
1/4 cup apple cider or orange juice
3/4 tablespoons honey or maple syrup
1/2 tablespoon melted butter
1 acorn squash, cut in half, seeds removed
Heat oven to 350 degress. Combine cranberries, apples, currants, apple cider or orange juice, honey, butter, and salt in a saucepan. Heat until berries are just tender. Place squash in an oven proof pan. Fill cavities with fruit. Cover dish and bake until squash is tender, about 30-40 minutes. Makes 2 servings.
Spaghetti squash have pale yellow skin, oblong shape. The flesh of the squash is stringy like spaghetti! They are often baked or boiled and then the mildly sweet flesh is scooped out and topped with sauce.
To bake: cut in half lengthwise (the long way). Scoop out the seeds and pulp. Place cut halves face down on a baking sheet. Add water to baking sheet surface, about half inch “deep”. Bake 350 degrees – until halves are completely soft and starting to collapse (45 minutes to 1 hour, size/ variety dependent). Remove from oven, Scoop out and top with a sauce! Yum!
Quite a bit of canned “pumpkin-pie filling” is actually one or another orange fleshed winter squash (not even “pie pumpkin”). So, don’t think I’m too nuts. Acorn-squash-for-pumpkin filling is fantastic!
Pumpkin or Winter Squash Pie
This is super tastey, use your acorn winter squash! So tastey it was gone before I could get a picture of it!
One 9-inch single-crust pie (buy it or make it. I won’t offer crust recipe here, my typing’s too slow!)
Use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor. To prepare with sweetened condensed milk, substitute 1 1/2 cups sweetened condensed milk for the heavy cream and do not add white sugar.
2 – 3 large eggs, see above
Whisk in thoroughly:
2 cups cooked pumpkin or squash puree (see basic winter squash recipe on our website, use the search function)
1 1/2 cups heavy cream or evaporated milk
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves or allspice
1/2 teaspoon salt
Warm the piecrust in the oven until it is hot to the touch, leaving the filling at room temp. Pour squash mixture into the crust and bake 35-45 minutes, until firm. Cool completely on the rack. The pie can be refrigerated for up to 1 day. Serve cold or at room temp.
this is pumpkin (really WINTER SQUASH) cake – YUM says the family!
Pumpkin (Squash) Cake
super tastey, again, use your acorn squash!
1 1/4 cups honey
1 cup mild vegetable oil
2 cups cooked mashed pumpkin or winter squash
2 1/2 cups unbleached white flour (up to 1 cup of which could be whole wheat pastry flour)
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
8 ounces softened cream cheese
1/4 cup pure maple syrup
Yields 3 9-inch layers
Preheat oven to 325 degrees F. Lightly oil 3 9-inch cake pans.
Cream the honey, eggs, oil and pumpkin or squash. In a separate bowl, sift together the dry ingredients and then add the wet mixture, stirring until smooth. Fold in the nuts. pour the batter into the prepared cake pans. Bake for 25-30 minutes, or until the cake is done. Cool the layers on a rack.
Whip the softenend cream cheese with the maple syrup until light and fluffy. When the cake has cooled, spread the frosting between the layers and on the top and sides.
ZUCCHINI & SUMMER SQUASH
Patty Pan, Crookneck, Zucchini
Here’s some summer squash info, gleaned from From Asparagus to Zucchini, MACSAC 2004.
rinse or wipe down summer squash, no need to peel.
try raw summer squash cut into sticks or rounds with a dip.
grate or thinly slice into green salads, or shred to make a squash slaw.
steam squash whole or halved to best retain texture. Be careful not to overcook, just until tender when fork is inserted (8-15 minutes). Top with butter alone, or a squeeze of lemon, sprinkle of herbs, Parmesan cheese, pinch of pepper.
Grill small summer squash halves about 4 minutes on hottest part of grill, and then 8-10 minutes on the side. Baste with oil or maranade. Great for shish kabobs too.
Make a simple casserole: Layer blanched squash slices alternately with chopped onion cooked with bread crumbs. Repet 2 or 3 times and top with butter. Heat at 350 degrees in oven until hot and bubbly.
To Freeze Your Summer Squash For LaterWash the squash clean. Coarsely grate the whole squash, “skin” and all, into a collander. Press grated squash, with your flat palm, thereby squeezing water out of squash. Place a good serving size for your family into a bag, freeze. Defrost when needed and make a great Squash Bake, or recipes below!
Bulghur with Zucchini & Carrots
**very tastey, very kid friendly**
Double Chocolate Zucchini Cake
3/4 cup oil 1 1/4 cups sugar 2 eggs 1 teaspoon vanilla 2 cups grated zucchini (or any summer squash) 1/2 cup sour milk, buttermilk or yogurt 3 tablespoons cocoa or carob powder 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon each cinnamon and cloves 2 1/2 cups flour small bag of chocolate or carob chips Heat oven to 350 degrees; grease a 9 x 13 inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. A definite favorite at the garlic harvest party
1 pound zucchini (crookneck or any summer squash will do), shredded (about 4 cups)
1 1/2 teaspoons salt
4 large eggs
1 cup all-purpose flour
1/2 cup finely chopped walnuts
1/2 cup grated parmesan or asiago cheese
1/3 cup minced celery (or try kohlrabi)
2 tablespoons finely chopped onion
4 to 6 tablespoons vegetable oil
Put summer squash in colander; sprinkle with salt and toss to mix. Let stand for 30 minutes; press out excess moisture. Mix summer squash and remaining ingredients except oil in a medium-sized bowl.
Heat 1 1/2 tablespoons oil in a heavy-bottomed skilled over medium-high heat. Drop scant 1/4-cupfuls of squash mixture into hot oil; flatten each into a 3-inch circle. Fry 2 to 3 minutes on each side until browned, adding additional oil to pan as needed. Drain pancakes on paper towels. Serve warm with sourcream and applesauce.