tag:blogger.com,1999:blog-28023421981789963812024-03-19T01:00:44.752-07:00Belweather Farm DaysGrowing together since 2002. Growing for others since 2005.Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-2802342198178996381.post-20514354424709698602015-08-13T06:47:00.000-07:002015-08-13T06:47:39.377-07:00Tomato Time<div class="separator" style="clear: both; text-align: center;">
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Come and get 'em. Tomatoes are finally here in earnest! We are growing seven varieties of cherry tomatoes, sweet little packages that come in yellow, orange, pink, red, and rich brown. And, of course, those gorgeous red slicing tomatoes that actually taste like tomatoes are meant to. Delicious.<br />
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We are also still bringing carrots, red and golden beets, sunflower bouquets, eggplant, strawberries, garlic, and 'Walla-Walla' sweet onions. Mild red onions and shallots are the latest additions.<br />
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<br />Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-39503437037578025652015-07-15T09:51:00.001-07:002015-07-15T09:51:43.286-07:00Mid-July Bounty...<div class="separator" style="clear: both; text-align: center;">
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We attended our first Saturday Farmers' Market this past weekend and had fun seeing so many of our Belweather Farm friends again! We currently have fresh garlic, gorgeous red and golden beets, and those coveted carrots. Next week it looks like we will also have the first sunflower bouquets, eggplant and tomatoes. This may also be the last market we have those beautiful garlic braids that Darrin has been making, so don't miss out. Hope to see you there!Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-28314119803238651792015-06-25T06:21:00.001-07:002015-06-25T06:24:24.193-07:00Time flies...<div class="separator" style="clear: both; text-align: center;">
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2015. Three years since my last post.<br />
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After a rather difficult fall and winter, we are forging ahead on the farm this season. Darrin's father passed away this January, and his presence is dearly missed. He genuinely loved watching our market garden grow every year, our children reveling in it, and selflessly gifted us with countless hours of assistance. <br />
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We also encountered record-breaking winds earlier this spring, resulting in one of our greenhouses being completely torn out of the ground and the other in need of complete plastic replacement. We have made the necessary repairs and modifications and, rest assured, this year's garden is growing beautifully. We are thankful for the resiliency of mind, body and spirit that often surfaces in the wake of adversity. <br />
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We plan on attending the Klamath Falls Farmers' Market for 10-12 weeks, likely beginning around mid-July. Expect to see tomatoes, carrots, strawberries, beets, sweet onions, shallots, garlic, sweet peppers, eggplant, and cut flowers. We look forward to growing for you and so appreciate your continued support of the Belweather Farm family!<br />
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<br />Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-86202762368706241742012-06-21T13:19:00.000-07:002012-06-21T13:19:14.434-07:00Life Lessons and Celebrations<br /><div>
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<tr><td class="tr-caption" style="text-align: center;">New hoop house: early May</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">New hoop house: mid-June</td></tr>
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Within a garden grows so much more than fresh fruits, flowers, and vegetables - life lessons lurk around every leaf, just waiting to be gleaned. Set-backs this spring reminded us of the importance of foresight, vigilance, humility, adaptability, and detachment. Oh, and humor....though that admittedly took awhile! Thankfully the garden is growing so beautifully now you would never know if not for the confessional.<br /><div>
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We are coming up on our third Farmers' Market of the season already. June has blessed us with gorgeous heads of lettuce, rhubarb, and radishes. This week we will also have those beloved garlic scapes from our hard neck garlic varieties. Click <a href="http://belweatherfarmdays.blogspot.com/2009/06/recipes-week-1.html">here</a> for a link to recipes and ideas for cooking with garlic scapes. Coming soon: beets, carrots, and cucumbers.</div>
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Sometimes it can be a challenge to keep up with life on a small farm with a 2 year-old (and one on the way!) in tow, but life is <i>good</i>. We love to see you down at the Klamath Falls Farmers' Market, where we can usually slow down a bit and enjoy the happy faces reminding us why it is all worth it!</div>
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Happy summer solstice!</div>
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</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-73580659112467031032012-03-15T11:29:00.002-07:002012-03-15T22:36:17.012-07:00New Hoop House for Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRViqIPIxpMMqOGRdALO7CLnM8k0yb0wWekJeghhqnQmVXAz2Qt-cSQfM0_UV7KzSWkdi-37DY0-GCVQvlHdf9V5b0MlmUDgMO1jbXSyMJyKfd95Mtk6fECr26sz_MU3SdRrK2XtsEI0/s1600/bender5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRViqIPIxpMMqOGRdALO7CLnM8k0yb0wWekJeghhqnQmVXAz2Qt-cSQfM0_UV7KzSWkdi-37DY0-GCVQvlHdf9V5b0MlmUDgMO1jbXSyMJyKfd95Mtk6fECr26sz_MU3SdRrK2XtsEI0/s400/bender5.JPG" width="400" /></a></div>
With the mild weather we were able to get a jump start on some projects we've been wanting to do for years, the largest of which was constructing another hoop house. This house will hold two more racetracks of tomatoes and essentially eliminate all of our outside plants. Personally, we think this is great news since our outside tomatoes only produce for about 3 weeks due to our short season. We figure tomatoes in the hoop house produce a higher quality product for about 10 weeks. We won't be increasing the number of plants we plant each year, which is around 600, but just change how they are grown. Lastly, if you didn't know already, Darrin has started another blog related to producing vegetables in high desert climates. This blog will address some of the techniques we use to produce food where the climatic conditions can be challenging to say the least. The posts are at <a href="http://theupturnedspade.blogspot.com/">theupturnedspade.blogspot.com</a> Enjoy and we look forward to seeing you more often once the Farmers Market starts.Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-26913455002502023802012-02-04T21:40:00.000-08:002012-02-04T21:40:50.079-08:00<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1snkEDWdhr_oiZ9mU6ud1y5aDfe7xE4o9Z2xEm3q_YfnYkvreMYpLpTFkLVhX9wXy5SxjCm9J1UZy3bNYlXI3tbd4ByT2FynuH_OT8rFHD8TLx2sGJglsUEoMnvkqjY8j-ZveCa_9es/s1600/P7120005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1snkEDWdhr_oiZ9mU6ud1y5aDfe7xE4o9Z2xEm3q_YfnYkvreMYpLpTFkLVhX9wXy5SxjCm9J1UZy3bNYlXI3tbd4ByT2FynuH_OT8rFHD8TLx2sGJglsUEoMnvkqjY8j-ZveCa_9es/s320/P7120005.JPG" width="320" /></a>For us, the 2012 growing season really began last October with garlic planting. I love this crop for so many reasons. I love that we are still enjoying the long-storing soft neck varieties in our hearty winter meals. I love that sprouting garlic is one of the first signs of life when the snow melts in the spring. I love how the hard neck varieties send up garlic scapes in June, just when we are running out of last year's supply and are anxiously anticipating that first, fresh taste of the new crop.<br />
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We're gearing up for the 2012 growing season, and will soon be seeding peppers and tomatoes. We will be at the Klamath Falls Farmers' Market again this year, where you will find us every Saturday between June and October. We will be growing a wide variety of produce, including: head lettuce, cabbage, radishes, carrots, beets, tomatoes, sweet peppers, chile peppers, cucumbers, strawberries, seasonal tree fruits, winter squash, sweet onions, shallots, garlic, dahlias and sunflowers. Hope to see you there!Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-17616586542933750472010-05-13T06:23:00.000-07:002010-05-13T06:50:13.814-07:00Still Growing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf3clNOtpKT9AuKeSzzVcszCBWuqPpfRNvht8Cxy_7DUTJwvlGqX7nyltynuEN6ut5aU5JRujm_fDKojwZCpTu9HjnMuzq4ftZwtj6Q43XUvkFZac9BKBpn1Hld8g2aEMrVHsU_ovrNA/s1600/P4300005.JPG"><br /></a><br />The month of May is always an exciting, yet challenging, time in the garden here. The promise of summer weather is in the air some days, while occasional snow flurries remind us winter is not yet passed. Crops such as garlic, sweet onions, shallots and head lettuce are growing well in the field right now, while the young carrot seedlings are slower to get their start in the cool weather. The dahlia tubers have been planted, but will take a couple of weeks to push their first leaves through the earth (if they know what's good for them). Darrin and I transplanted the greenhouse tomatoes last weekend - the last 'big' project until the baby arrives. I just might try and take it easy the next couple of weeks! Our outside tomato and sweet pepper seedlings, as well as more head lettuce seedlings, are growing vigorously in the protected comfort of our propagation room, reminding us that they will be ready to be planted around the first of June. <div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnygPXBxEsmGLkSEsJaeFM7OQLblVhywNIkmiReYshY8PZYNtFnQ4wlP_ErqCoaVF84HQTQUHWwt2AJyo024TXY5NbOdRQ8ZxZeG_GvFhjdW_kzfiSo1JoiausaFk-_kpYrzYdwm3jBQ/s200/P4300001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470750965737887986" /></div><div><br /></div><div>My belly is near full capacity right now, and we are both so anxious to meet the little one! He entertains me daily with his uteral acrobatics and promises to keep me busy once he is born. With a due date of May 26th, we know he could come any day now! I'm still feeling great, albeit heavy in the middle, and am so thankful to have had such a healthy and active pregnancy. Darrin and I look forward to seeing you later this summer at the K. Falls Farmers' Market with baby in tow!</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-86969591053625452782010-02-25T13:55:00.000-08:002010-02-25T17:53:33.820-08:00Blooming bellies and other growing matters....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPnItmFcmNPVkWGlcapsFtomvmG5_F33X6Wwr0AUCs8Ff19NhsD7Bft5IO_qNI2oEK6U9ik7X_8EAKk734St-AnxOcUcucUV3kXOeKDFFyK-n52FNhxOyKQeQVoBgEb_C2kfxi7myDzM/s1600-h/JordanWeek27.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPnItmFcmNPVkWGlcapsFtomvmG5_F33X6Wwr0AUCs8Ff19NhsD7Bft5IO_qNI2oEK6U9ik7X_8EAKk734St-AnxOcUcucUV3kXOeKDFFyK-n52FNhxOyKQeQVoBgEb_C2kfxi7myDzM/s320/JordanWeek27.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5442363690602213106" /></a><br />I thought a quick update was in order. The winter months are nearly behind us, and we anxiously await the coming of spring. Many of you know that Darrin and I are growing something other than a garden this year....our first baby is due at the end of May! We are happy to know that we are expecting a boy - it's been a joy to have these past few months to be home and prepare ourselves for this new adventure. I've been very blessed with a wonderful pregnancy thus far, and am encompassed with the love and support of my husband and our families and friends.<div><br /></div><div>We won't be doing a CSA this summer to allow us to focus mostly on being new parents, but we can't seem to resist planning on growing some crops for marketing later in the summer. You'll be able to find us many Saturdays in August and September down at the Klamath Falls Farmers' Market, and we'll be doing our best to keep CSA members from previous years in ample amounts of whatever we're growing. I'll be posting more regularly as the season progresses. Happy spring!</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-3489695245576987612009-11-23T12:04:00.000-08:002011-11-30T13:12:48.482-08:00CSA, Weeks 22-24 - Recipes, News and Adieus<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y83Ntk-mAYn43YlVAw639LThqQduUnUzGztAHJ-DsYFjdZN6Dub2FROGPmGeoYFUSIhsmaOuOF0vUwmaDifrqL1pZRhdEi_kUqo0a8TNVLAy50G0aGvoUhQNU7NDvVb4FDsff9cjn4g/s1600/PB080072.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Y83Ntk-mAYn43YlVAw639LThqQduUnUzGztAHJ-DsYFjdZN6Dub2FROGPmGeoYFUSIhsmaOuOF0vUwmaDifrqL1pZRhdEi_kUqo0a8TNVLAy50G0aGvoUhQNU7NDvVb4FDsff9cjn4g/s320/PB080072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407414225194026786" /></a><br />The season has finally come to an end, and what a season it was! Near-perfect growing conditions, a fantastic group of CSA members, and a bountiful harvest made this year one of my favorites yet. This past week we had our last CSA drop of the year, wrapping up the harvest just in time for the first (albeit light) snowfall. With the Thanksgiving holiday being a time for gathering family and friends, I have some great recipes to share as inspiration for the many meals sure to be enjoyed this week...<div style="text-align: center;"><br /></div><div><b>A Fancier Version of Potato Leek Soup (compliments of Martha Stewart Living)</b></div><div><span class="Apple-style-span" style=" ;font-family:arial, sans-serif;font-size:13px;"><h2>Ingredients</h2>Serves 6 to 8.<br /><ul><li style="margin-left: 15px; "><div style="text-align: center;"><br /></div>2 dried bay leaves</li><li style="margin-left: 15px; ">6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary</li><li style="margin-left: 15px; ">4 sprigs fresh flat-leaf parsley</li><li style="margin-left: 15px; ">1 teaspoon whole black peppercorns</li><li style="margin-left: 15px; ">3 tablespoons olive oil</li><li style="margin-left: 15px; ">4 tablespoons unsalted butter</li><li style="margin-left: 15px; ">4 stalks celery, cut into 1/4-inch dice</li><li style="margin-left: 15px; ">6 leeks, white parts only, washed well, thinly sliced</li><li style="margin-left: 15px; ">4 shallots, diced</li><li style="margin-left: 15px; ">6 cloves garlic, minced</li><li style="margin-left: 15px; ">2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces</li><li style="margin-left: 15px; ">8 cups (6 C. for thicker soup) <a href="http://www.marthastewart.com/recipe/homemade-chicken-stock" target="_blank" style="color: rgb(42, 93, 176); "><span style="color:#0caabb;">Homemade Chicken Stock</span></a>, or canned low-sodium chicken broth, skimmed of fat</li><li style="margin-left: 15px; ">1 cup milk</li><li style="margin-left: 15px; ">1/2 cup heavy cream</li><li style="margin-left: 15px; ">Salt and freshly ground black pepper</li></ul><h2>Directions</h2><ol><li style="margin-left: 15px; "><span>Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.</span></li><li style="margin-left: 15px; "><span>Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.</span></li><li style="margin-left: 15px; "><span>Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.</span></li></ol><div><br /></div><div>Still have a plethora of carrots and some lingering chile peppers? Give this recipe a try!</div><div><br /></div><div><b>Glazed Carrots with Ginger and Chiles (also compliments of Martha Stewart Living)</b></div><div>serves 12</div><div><br /></div><div>2 C. water</div><div>6 Tbs. unsalted butter</div><div>2 Tbs. honey</div><div>1 tsp. salt</div><div>2 lbs. carrots, quartered and cut to about 3"</div><div>3 Tbs. peeled, minced fresh ginger</div><div>1 serrano or other chile pepper, stemmed, seeded and sliced thin</div><div>2 Tbs. chopped fresh flat-leaf parsley</div><div><br /></div><div>Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and chile pepper. Reduce heat, and simmer, covered, until carrots are tender, 5-7 minutes. Transfer carrots and pan juices to a serving dish, and toss with fresh parsley. Serve warm.</div><div><br /></div><div><br /></div><div><b>Squash and Potato Enchiladas with Mole Sauce (from Vegetarian Planet by Didi Emmons)</b></div><div><b>(A winter favorite of ours!)</b></div><div>serves 4</div><div><br /></div><div>1 Tbs. olive oil</div><div>2 tsp. chopped fresh oregano, or 1 tsp. dried</div><div>1 tsp. salt, plus more to season at end</div><div>12 tsp. fresh-ground pepper</div><div>1 1/2 lbs. medium potatoes (about 3), cut into 1/2" cubes</div><div>1 1/2 lbs. winter squash, cut in half and seeded</div><div>1 chile pepper (serrano or jalapeno), chopped - <i>I like to use chiles packed in chipotle sauce for a smoky flavor...</i></div><div>1 C. chopped onion</div><div>1-2 tsp. minced garlic</div><div>1/4 C. almond slivers, toasted lightly in a skillet or toaster oven</div><div>1/4 tsp. ground cinnamon</div><div>1 pinch ground cloves</div><div>Large can of tomato sauce (Muir Glen brand is great-tasting, but homemade is best if you have it!)</div><div>1/2 C. water</div><div>1/2 tsp salt</div><div>freshly ground black pepper, to taste</div><div>8 10" flour tortillas</div><div>1 1/2 C. grated cheddar, pepper-jack, or monterey jack cheese (optional)</div><div>4 Tbs. sour cream (optional)</div><div><br /></div><div>note: This recipe doesn't call for chocolate in the mole sauce, but I've added a Tbs. of shaved bittersweet or dark chocolate to the sauce for added depth and naughtiness with great results!</div><div><br /></div><div>Preheat oven to 350'F. Bake winter squash according to the directions given in the previous blog entry. Meanwhile, gently boil potatoes until just tender (do not over cook). Drain and set potatoes aside. Remove cooked squash from skins and slice or mash the squash for layering in the tortillas later. </div><div><br /></div><div>To make the sauce, heat the olive oil in a medium skillet, sauteing the onion, garlic, almonds, and oregano for about 5 minutes. Add cinnamon and cloves, sauteing for another 2 min. Add tomato sauce and chile peppers (and chocolate, if desired) and cook mixture over medium heat for 5 min., stirring occasionally. Add the water and blend well. Season the sauce wth 1/2 tsp. salt and pepper to taste. Add a tablespoon or two of tomato paste to thicken the sauce, if desired. Let mixture cool, then puree in a blender or food processor.</div><div><br /></div><div>Preheat oven to 400'F. Fill each tortilla with about an 1/8th of the potatoes and squash. Add a little grated cheese and a dollop of sour cream to each tortillas before rolling tightly. I also like to add a spoonful of cooked black beans to each tortilla. Fit the 8 tortillas in a casserole dish. Pour the mole sauce over the tortillas and sprinkle with a little more cheese, if desired, and perhaps some chopped green onions. Cover with foil and bake for 35-40 min., or until the sauce and cheese are bubbling. Remove foil and place under the broil for a few minutes to brown the cheese a little, if necessary. </div><div><br /></div><div><br /></div><div><b>Winter Squash and Cheese Panade (from the Relish insert of the newspaper)</b></div><div>serves 12</div><div>You can bake this in a large casserole dish or in individual bowls or ramekins. A chewy, artisan-style bread is recommended. </div><div><br /></div><div>10 (1/2" thick) slices artisan-style multigrain or whole wheat bread</div><div>2 sweet onion, halved and thinly sliced</div><div>1 lb. winter squash (use one of the larger types, not the small ones), peeled and cut into 1" cubes</div><div>2 Tbs. extra-virgin olive oil</div><div>1 Tbs. chopped fresh sage or 1 tsp. dried</div><div>2 tsp. chopped fresh thyme or 1 tsp. dried</div><div>1 1/4 tsp. salt</div><div>coarsely ground black pepper</div><div>4 C. homemade or canned reduced-sodium chicken or vegetable broth</div><div>1 1/2 C. grated gruyere or Swiss cheese</div><div><br /></div><div>Preheat oven to 350'F. Tear bread into 1/2-1" pieces and bake until crisp, stirring once, 10-12 min.</div><div><br /></div><div>Increase oven temp. to 400'F. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt, and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22-25 min.</div><div><br /></div><div>Coat a 13 x 9" baking dish or 12 (1-cup) or 6 (2-cup) oven-proof serving bowls lightly with oil or cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle with half the cheese. Repeat layers.</div><div><br /></div><div>Slowly pour in 2 C. broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches about 1 inch below the pan's rim.</div><div><br /></div><div>Reduce oven temp. to 375'F. Cover pan with foil and place it on a baking sheet to catch any drips. Bake, covered, for 30 minutes. Remove foil and bake another 35-45 min., until bubbling, puffed and golden brown. Let stand 5 min. before serving. </div><div><br /></div><div><br /></div><div>And, of course, a recipe for the perfect buttermilk mashed potatoes for Thanksgiving dinner....</div><div><br /></div><div><b>Buttermilk Mashed Potatoes (from Cook's Illustrated)</b></div><div>serves 12</div><div><br /></div><div>6 lbs. Yukon Gold potatoes, peeled and cut into 1" cubes </div><div>salt to taste</div><div>2 sticks plus 2 Tbs. unsalted butter, melted and cooled</div><div>1 C. buttermilk, at room temperature</div><div>freshly ground black pepper, to taste</div><div><br /></div><div>Place potatoes in large Dutch oven; add cold water and cover by 1 inch. Add 2 Tbs. salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan set on the still-hot burner. </div><div><br /></div><div>Using potato masher, mash spuds until a few small lumps remain. Gently mix melted butter and room-temp. buttermilk in a small bowl until combined. Add buttermilk mixture to potatoes; using rubber spatula, gently fold in mixture until just incorporated. Adjust seasoning with salt and pepper; serve immediately.</div><div><br /></div><div>Well, folks, a happy Thanksgiving to all of you! Many thanks from me to you for a wonderful year on the farm.</div><div>I'll be in touch!</div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIHWApjpa-1A7IcEW-ZmolNPuTIgV6t1oWm2eXG9tcLJcv7r7P9Lob9JF8oeH43h3rvMatrKGcQKmennwu0JSpr-cnb4AuFpbOXoCmKZkd0hFjJKZQoPK83DZbNIrNP73dhJTHD8RZow/s320/P8140006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407415195738099122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /><div> </div><div><br /></div></span></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-76921951961844131382009-10-23T14:48:00.001-07:002009-10-23T19:16:36.794-07:00CSA Recipes: Weeks 19 - 21<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8ZxvUc7BCTPmNpKZq9ZLPy7l6aSq0z744nrKLYAYhqtSjNQtR7wQXEBSiOeuaTl5kfdgGAL2gCi4LVnVqaaicdo8wOw0I6GBvYBOcdXj2XE_48XFq_1VXjLANC60EogIOrg8Pv4DcwA/s1600-h/P9230128.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0hq9guyCWAo43a1fkY9w9aYfUmj2JAOXyi6hno1G6BxVq0HGtFFSY_WiDdJZZwerqPqyAuu1VZ-QuRbGhV9zFNnFOt98JahG0SPilZptBHYRWwbjApVaGujLJNUs89ACEp-uXUxtqUI/s1600-h/P9220119.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0hq9guyCWAo43a1fkY9w9aYfUmj2JAOXyi6hno1G6BxVq0HGtFFSY_WiDdJZZwerqPqyAuu1VZ-QuRbGhV9zFNnFOt98JahG0SPilZptBHYRWwbjApVaGujLJNUs89ACEp-uXUxtqUI/s320/P9220119.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395938642352998418" /></a><br /><!--StartFragment--> <p class="MsoNormal" style="margin-left:.5in;text-indent:-.25in;mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:9.0pt;"><span style="font:7.0pt "Times New Roman""> </span></span><span style="font-size:9.0pt;"><b><u>How to Bake Winter Squash</u></b></span><span style="font-size:9.0pt;"> (if you didn’t already know…):<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:1.0in;text-indent:-.25in;mso-list:l0 level2 lfo1;tab-stops:list 1.0in"><span style="font-size:9.0pt;">a.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-size:9.0pt;">Wash exterior.<span style="mso-spacerun: yes"> </span>With a sharp, large knife, cut the squash in half from the stem side to the underside.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:1.0in;text-indent:-.25in;mso-list:l0 level2 lfo1;tab-stops:list 1.0in"><span style="font-size:9.0pt;">b.<span style="font:7.0pt "Times New Roman""> </span></span><span style="font-size:9.0pt;">Place each half face-down on a lightly-oiled baking sheet or dish, and bake uncovered in a pre-heated 350-375’F oven on the highest shelf possible for 45-55 minutes, or until the skins have begun to collapse and the flesh is completely tender (a knife goes all the way through).<span style="mso-spacerun: yes"> </span>If you need to bake it faster, you can cut the squash into thirds or quarters, place them face up in an oiled baking dish, cover with foil and bake in the oven following the above directions, only it will take less time (35-45 minutes).<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.75in"><span style="font-size:9.0pt;">Our varieties are dry, sweet, and dense….wonderful as a baked side<span style="mso-spacerun: yes"> dish to pesto-based pastas, roasts, baked chicken or fish.<span style="mso-spacerun: yes"> </span>Also delicious cooked in soups, or sliced thinly (once baked) on homemade pizza crust (though a pre-made does make it a lot easier!) brushed with olive oil and sprinkled with fresh or dried sage, thyme, or other favorite herbs for a light pizza.<span style="mso-spacerun: yes"> </span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"> <!--StartFragment--> </span></span></p><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX8ZxvUc7BCTPmNpKZq9ZLPy7l6aSq0z744nrKLYAYhqtSjNQtR7wQXEBSiOeuaTl5kfdgGAL2gCi4LVnVqaaicdo8wOw0I6GBvYBOcdXj2XE_48XFq_1VXjLANC60EogIOrg8Pv4DcwA/s320/P9230128.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395938651742072642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><p class="MsoTitle" align="left" style="text-align:left"><b>Potato Curry with Sesame Seeds</b><o:p></o:p></p> <p class="MsoSubtitle"><span style="font-size:10.0pt;"><i>Serves 4</i><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 large potatoes, scrubbed but with skins on</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 Tbs canola oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">2 tsp cumin seeds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">2 tsp coriander seeds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 tsp mustard seeds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 Tbs sesame seeds<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 tsp turmeric<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">2 tsp chopped fresh chile, or 1/2 tsp dried<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 tsp finely grated lemon rind<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 tsp lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">salt and pepper to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;"> <o:p></o:p></span></p> <ol style="margin-top:0in" start="1" type="1"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Boil the potatoes until tender. Cool, and chop into chunks.<span style="mso-spacerun: yes"> </span>Heat the oil in a large heavy-based pan over medium heat. Cook the cumin, coriander, and mustard seeds for 1 minute, stirring constantly (if you have a grease screen, this comes in handy to prevent seeds from bouncing out of the pan – if not, a pizza pan works, too)<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Add sesame seeds; cook for 1-2 minutes, stirring until golden brown. Add the turmeric, chiles, potatoes, lemon rind and juice. Stir until well combined and heated through. Season, to taste, with salt and pepper.<o:p></o:p></span></li> </ol> <p class="MsoNormal"><span style="font-size:10.0pt;">This dish is excellent with a yogurt raita (i.e. plain yogurt with radish, green onion, dried or fresh mint, ground cumin, salt, and a dash of cayenne…you can get creative), some warm pita bread and fresh greens.</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;"> <o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-weight: bold; ">Arugula Pesto</span></p><p class="MsoTitle" align="left" style="text-align:left"><o:p></o:p></p> <p class="MsoSubtitle"><span style="font-size:10.0pt;"><i>Makes 1 Cup</i><o:p></o:p></span></p> <p class="MsoNormal"><b><i><span class="Apple-style-span" style=" font-style: normal; font-weight: normal; font-size:13px;">2-3 cloves garlic, chopped</span></i></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/2 C. chopped pine nuts. pecans or walnuts, toasted in 350’F oven for 7-10 minutes<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3 C. packed arugula leaves<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/2 C. parsley, de-stemmed<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3 Tbs. grated Parmesan cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3 Tbs. lemon juice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/4 tsp. salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">freshly ground pepper to taste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/3 C. olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">just a splash of balsamic vinegar never hurts either, but is optional!<span style="mso-spacerun:yes"> </span></span><span style="font-family:Wingdings;mso-char-type:symbol;mso-symbol-font-family:Wingdings;font-size:10.0pt;"><span style="mso-char-type:symbol;mso-symbol-font-family:Wingdings;">J</span></span><span style="font-size:10.0pt;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">In a food processor (preferably) or blender, mix together garlic, nuts, arugula, parsley, cheese, lemon juice, salt, and pepper to taste.<span style="mso-spacerun: yes"> </span>Poor olive oil over top to provide liquid for easy blending. Blend until fully incorporated.<span style="mso-spacerun: yes"> </span>Can refrigerate for up to 5 days. </span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"> <!--StartFragment--> </span></span></p><span class="Apple-style-span" style="font-size:100%;"><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;font-size:10.0pt;"><b>Beet and Arugula Salad</b></span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;font-size:10.0pt;"><i>We LOVE</i> this combination of sweet and peppery flavors. Trim tops and tips of beets (leave skins on until after cooking - they are so much easier to peel), saving (if you wish) the beet tops for braising or a salad some other time. If large, cut into halves or quarters to decrease cooking time. In a medium pot, bring water to a boil, add the beets and reduce heat to a gentle, rolling boil and cook until beets are tender all the way through (test with a sharp knife - about 20-25 minutes). In the meantime, whisk together (a fork works best to help incorporate the cheese) the vinaigrette:</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><br /></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style=" ;font-family:ArialMT, serif;font-size:-webkit-xxx-large;">6 Tbs. Extra-virgin olive oil</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style=" ;font-family:ArialMT, serif;font-size:-webkit-xxx-large;">3 Tbs. basalmic vinegar</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;">Approx. 2 Tbs. of bleu cheese, crumbled</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;">a pinch of sea salt</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;">freshly ground black pepper</span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;font-size:10.0pt;">When beets are tender, remove from stove top, drain water and</span></p> <p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span style="font-family:ArialMT;font-size:10.0pt;">immediately rinse or soak beets with cold water until they have cooled enough to handle. Peel skins by slipping them off with your thumbs. Rinse again to remove bits of skin. Cut beets into bite size chunks. Let cool to room temperature before adding to the arugula. Just before serving, toss beets and vinaigrette with the arugula and enjoy! Toasted almond slivers are also delicious with this dish, added at the last minute to retain crunchiness.</span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"><br /></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:ArialMT, serif;"> <!--StartFragment--> </span></p><span class="Apple-style-span" style="font-family:ArialMT, serif;"><p class="MsoTitle"><b>Garlic Smashed-Potato Salad</b><o:p></o:p></p> <p class="MsoNormal">Prep time: 1 hr. 15 minutes<o:p></o:p></p> <p class="MsoNormal"><i>Makes: 6 servings</i><o:p></o:p></p> <p class="MsoNormal">2 heads garlic</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">1/4 cup extra-virgin olive oil<o:p></o:p></p> <p class="MsoNormal">3 Tbs dry white wine<o:p></o:p></p> <p class="MsoNormal">2 3/4 pounds white or red potatoes, cleaned and cut into 1” chunks<o:p></o:p></p> <p class="MsoNormal">1/4 cup chopped chives<o:p></o:p></p> <p class="MsoNormal">about 1 1/2 tsp salt<o:p></o:p></p> <p class="MsoNormal">about 1/2 tsp ground black pepper</p> <ol style="margin-top:0in" start="1" type="1"> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Preheat oven to 400 degrees F.<span style="mso-spacerun: yes"> </span>Cut garlic heads in half crosswise and wrap tightly in one large piece of foil.<span style="mso-spacerun: yes"> </span>Bake until garlic is very soft when pressed and light golden brown (unwrap to test), 45 minutes to 1 hr.<span style="mso-spacerun: yes"> </span>When garlic is cool enough to handle, squeeze cloves from skin into a small bowl.<span style="mso-spacerun: yes"> </span>Add olive oil, wine, 1 1/2 tsp salt, and 1/2 tsp pepper; mash garlic with a fork until mixture is smooth.<o:p></o:p></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Meanwhile, in a 6 to-8-quart pan, combine potatoes and 4 quarts water.<span style="mso-spacerun: yes"> </span>Cover and bring to a boil over high heat.<span style="mso-spacerun: yes"> </span>Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.<span style="mso-spacerun: yes"> </span>Drain and return to pan.<o:p></o:p></li> </ol> <span style="mso-ansi-language:EN-US;font-family:Arial;font-size:12.0pt;">Add garlic mixture and chives to potatoes and stir gently until combined but still chunky.<span style="mso-spacerun: yes"> </span>Add more salt and pepper to taste.<span style="mso-spacerun: yes"> </span>Let cool completely, then chill airtight for up to 1 day.<span style="mso-spacerun: yes"> </span></span><!--EndFragment--> </span><p></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><b>Arugula, Shallot (or subst. leek or onion), and Potato Frittata</b></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><i>serves 4</i></span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">1 Tbs. olive oil</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">2 large potatoes, unpeeled (red skin adds nice color to this dish)</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">1/2 C. chopped shallots, leeks (sliced thin), or onion</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">2-4 cloves garlic, minced</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">1/2 tsp. dried red pepper flakes (or 1/2 - 1 tsp. fresh minced chile pepper)</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">1/4 tsp. salt</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">5 eggs</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">freshly ground pepper</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">1 C. packed arugula</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">3 oz. feta cheese, crumbled</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">Heat olive oil in a 10", non-stick skillet (med.-low temp.). Cut potatoes into 1" cubes (1/2" for faster cooking time) and add to the pan w/ shallots, garlic, pepper flakes, and salt. Cook, stirring often until shallots are soft. Cover pan and continue cooking 5-8 min. until the potatoes are tender when pierced with the tip of a knife. </span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;">Whisk the eggs in a small bowl, seasoning them with a pinch of salt and pepper. Coarsely chop the arugula. Pour eggs evenly over the potato mixture in the pan and sprinkle the arugula over the top. Cook uncovered for 2-3 min., gently shifting the eggs around a few times to allow the uncooked egg to come into direct contact with the pan bottom. When the frittata is moist but no longer runny, sprinkle the feta cheese over the top. Place the skillet in a pre-heated oven (350'F) for 3-4 min. or until the frittata is just set and evenly baked. Leave in the skillet or transfer to a serving platter; cut into wedges to serve.</span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></p><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"> </span></span></p><span class="Apple-style-span" style="font-family:Arial, serif;font-size:130%;"><p class="MsoNormal"><span style="American Typewriter"font-family:";"><span class="Apple-style-span" style=" font-weight: bold; font-family:Arial, serif;">Leeks Braised in Red Wine (from Kitchen Garden magazine, Oct./Nov. '97)</span></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";"><i>4 Servings</i><o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">2 Tbs. Olive oil</span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">4 medium leeks, halved, with 1 in. to 2 in. of green top<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">Salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">1 cup red wine<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">1/2 cup vegetable broth or water<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">Directions:</span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">In a large sauté pan, heat the olive oil over medium-high heat until hot.<span style="mso-spacerun: yes"> </span>Add the leek halves, cut side down, season lightly with salt, and sauté until brown on the edges.<span style="mso-spacerun: yes"> </span>Turn and brown the other side.<span style="mso-spacerun: yes"> </span>Turn once more so they are cut side down and pour over the wine and vegetable broth.<span style="mso-spacerun:yes"> </span>Reduce the heat to a simmer, and cook until the leeks are very tender, 10-12 minutes. <span style="mso-spacerun: yes"> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";">Remove the leeks to a serving dish.<span style="mso-spacerun: yes"> </span>Increase the heat to high and reduce the sauce to a glaze.<span style="mso-spacerun:yes"> </span>Pour over the leeks.<span style="mso-spacerun: yes"> </span>Serve either hot, cold, or room temperature.<o:p></o:p></span></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";"> <o:p></o:p></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><b>Classic Leek and Potato Soup (from Kitchen Garden magazine, Oct./Nov. '97)</b></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><i>serves 4</i></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">2 Tbs. unsalted butter</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">3 med. leeks, halved</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">5 C. chicken broth</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">3 medium potatoes, peeled and cut into 1" cubes</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">salt to taste</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">In a large saucepan, melt the butter over med.-low heat. Cut washed leek shafts into 1" pieces. Add to the pan and stir to coat with butter. Cover the pan and cook the leeks until softened but not brown, 8-10 min. Meanwhile, in a med. saucepan, bring the broth to a simmer over moderate heat. Keep the broth hot, but don't let it boil.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">Add the potatoes to the leeks and pour the hot broth over the vegetables. Bring to a boil, then reduce the heat and simmer 15-20 min., until potatoes are tender.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">Take the pan from the heat and let cool slightly. Transfer to a food processor, in batches, and puree until very smooth. Return the puree to the pot and place over moderately low heat. Soup should be smooth but not thick. Add water to loosen the consistency, if necessary. Season with salt to taste. For a richer soup, stir in some cream at the end of cooking. Garnish with freshly minced dill. </span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><b><i>Optional:</i></b> I almost always take the liberty of adding finely chopped cooked carrots after pureeing the soup for added color and texture. Minced fresh chile pepper is also a pretty garnish and adds a kick!</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM5NT-MxoaRxIBBe8-1iVFnQjup9oimgXbOf-gejVn9XiWxJluxtopnQ9PUer0Er0Zu8qlkhCIx8fba3jYQ2v_teOWW4EN3_2Zp9q0KjUJfAtjgHVBepMW2e-b54IzieDMnkmpLA_G1Y/s320/P9080117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395938654935486146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><b>Sherry-Shallot Vinaigrette</b></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. sherry vinegar</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 Tbs. Dijon mustard</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">2 Tbs. thinly slice shallots</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. sea salt</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. freshly ground black pepper</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/2 C. extra-virgin olive oil</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. vegetable, safflower, or canola oil</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">2 Tbs. finely chopped chives (dill would subst. nicely here)</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><b>Crisp Carrot Salad with Currants</b> </span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><i>serves 8</i></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">(Carrots taking over your refrigerator?? Share this dish with your family or friends!)</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. finely chopped shallots</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. grated fresh ginger</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. red wine vinegar</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">2 Tbs. freshly squeezed lemon juice</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">2 tsp. salt</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. minced chile pepper</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. mild chile powder, such as Chimayo, Ancho, or Hatch</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1 tsp. turmeric</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. Zante currants</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. boiling water</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">3 lbs. carrots, peeled (about 12 C.)</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 - 1/2 C. extra-virgin olive oil</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">1/4 C. coarsely chopped chives </span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">Combine shallots, ginger, vinegar, lemon juice, salt, chile pepper, chile powder, and turmeric in a bowl large enough to hold the carrots. Let sit at room temperature for 10 min. to marry the flavors.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">Place currants in a small bowl; pour boiling water over them and let them sit 10 min. to plump. Drain and discard water.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;">Cut carrots into matchsticks, or grate them using your food processor or box grater. Add the carrots and the currants to the dressing and toss well to coat. Drizzle in 1/4 C. oil and the chives and toss again. Add additional oil as needed to coat the carrots.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'American Typewriter', serif;"><br /></span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-family:'American Typewriter', serif;"><b><i>With the abundance of squash you will have available to you</i></b> over the next five weeks, take some time to explore the wonderful world of squash soup! One of my favorites to make that uses a good number of farm-grown ingredients is a curry-spiced lentil, winter squash, and carrot blend. I pre-bake the winter squash in the oven (as instructed above) while I cook lentils, chopped carrots, fresh minced chile peppers, lots of chopped garlic, and vegetable broth on the stovetop in a dutch oven. Once the squash is baked, I remove it from the skin, reserving enough to cut into small wedges to add one wedge in each bowl just before serving. I mash up the remaining squash a bit in a bowl before adding it to the soup pot. Once the squash is added to the finished lentil mixture, I season it with my favorite Indian spices (a nice curry powder blend is a simple choice with delicious results), salt, and freshly ground pepper. After letting the soup cool a bit, I puree about half of the soup in a food processor (I like some texture with this soup). Just before serving, I situate a sliver of baked winter squash in each bowl and garnish with fresh parsley or cilantro, if available. The fresh-baked bread isn't a must, but it sure is a treat!</span></p></span><p class="MsoNormal" style="mso-pagination:none;tab-stops:28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:Arial, serif;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;font-size:16px;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrd2BWpq-D0RcHA4eGBPzgwW_LUurE4p2KYw7fqB4ka5aJGKRBRZBtXJFv16A7iRQoJ_rtJOZSLp8C5PUXpMofCjRPsrTLk_BS5YPfjwmXDVWSZ6qu1Q8wnuaFCqsGeaX7S2mHRqWM4M/s320/IMG_1479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395938666097227842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></p> <!--EndFragment--> </span><p></p> <!--EndFragment--> </span><p></p> <!--EndFragment-->Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-51632366840564960892009-09-27T22:11:00.000-07:002009-10-02T19:40:23.403-07:00CSA Recipes: Weeks 17,18<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9qAsasKsjIhdllPHALrUKueS_XPl5TW5YUdoBfRmPhGj5BjcKD8rNsTTFuAKyKH3MkOpujsflj57m-GmLTDog3lcr9CWERCAaF8_y8Imx_ZA91u5QENXLF-XxHUiQ9YeMZMYPUJL-ok/s1600-h/P9080046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9qAsasKsjIhdllPHALrUKueS_XPl5TW5YUdoBfRmPhGj5BjcKD8rNsTTFuAKyKH3MkOpujsflj57m-GmLTDog3lcr9CWERCAaF8_y8Imx_ZA91u5QENXLF-XxHUiQ9YeMZMYPUJL-ok/s400/P9080046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386407054936952546" /></a><br /><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><b><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="font-weight: normal;">Haven't we all been truly blessed with a beautiful September? The summer growing season has run a week or two longer than it has in the past, but the killing frost is upon us this week. It is a necessary occurrence, as I cannot get to that beautiful winter squash growing fat underneath its foliar canopy. Also, the day length is getting drastically shorter, making it more difficult each week to get all of those summer crops harvested in a day's time. The transition to fall faire is just around the corner, but we can enjoy the last of those delicious strawberries, tomatoes, peppers and eggplants for another week or two with the help of row covers. So, make the most of it and give one of the following recipes a try! If you still want more eggplant recipes, please check out the link given at the bottom of this site.</span></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-size:13px;">Healthy Carrot Muffins</span><span class="Apple-style-span" style=" font-weight: normal; font-size:13px;"> <i>(you don't have to tell the kids...)</i> - another wonderful creation by Bonnie<br /><i>makes 12</i></span></div><div><span class="Apple-style-span" style=" font-weight: normal; font-size:13px;"><br />Stir together:<br /><br />1 1/2 cups whole wheat flour (whole wheat pastry flour or white whole wheat makes a milder flavor)<br />3/4 cup quick-cooking oats<br />1/3 cup turbinado sugar (or, if you like a sweeter muffin, up to 2/3 cup)<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/4 cup toasted, chopped walnuts<br />1/3 cup dried currants<br /><br />Whisk until combined:<br /><br />1 cup buttermilk<br />1/3 cup canola oil<br />1 tbsp orange zest<br />2 large eggs<br /><br />Lightly mix wet ingredients into dry. When some flour still remains, lightly fold in 1 cup grated carrot. Don't overmix or the muffins will be dense and tough! Bake in a greased muffin tin at 350 degrees for about 20 min. </span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-size:13px;">Piperade (Traditional Basque dish, as found in The Oregonian)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="font-weight: normal;"><i>makes 4 servings</i>; (leftovers recommended for fajitas, adding chili powder, ground cumin and cayenne to shift the flavor from Spanish to Mexican)</span></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1/4 C. olive oil, plus more for brushing on bread</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">3 sweet onions, halved and sliced 1/4" thick</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">5 large cloves garlic, minced, plus 1 cut in half</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">4 red sweet peppers, stem, ribs and seeds removed, sliced into 1/4" wide strips</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">4 green bell peppers, prepared same as red peppers</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">about 1 1/2 lbs. tomatoes, coarsely chopped</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. paprika</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. smoked paprika (if available)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">2 Tbs. sherry vinegar</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. chopped fresh thyme</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. salt</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 tsp. freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">4 slices rustic bread</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">8 eggs (directions for poaching them given below, but you can omit those steps and simply serve the piperade with an omelet, fried eggs, or scrambled eggs.)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Heat oil in large 12-14" saute pan or skillet over med.-high heat. Add onions and cook 7 min., or until soft, stirring often to avoid scorching. Add minced garlic and cook 3 min. more. Add red and green peppers and cook, stirring frequently, about 10 min. Add tomatoes, paprika, smoked paprika, vinegar, thyme, salt and pepper. Cook until peppers are soft and the juices have begun to thicken, about 20 min. </span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Meanwhile, brush bread with oil and place under oven broiler to toast until golden on one side, about 1 min. Rub the cut side of the halved garlic on each piece generously. Set aside.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Reduce heat to medium. Scoop out 3 C. of the pepper mixture, trying to get mostly peppers and not much sauce. Refrigerate for next meal. Use a spoon or spatula to clear away some of the remaining peppers in the pan to make 8 pockets for the eggs to cook. Crack and egg into each space. Sprinkle each with a little salt and pepper, and cover the pan with the lid (or cover tightly w/ foil). Cook the eggs for about 5-8 min. until whites are set and yolks are set to your desired consistency. Place a slice of bread in each bowl, spoon two eggs and some of the pepper mixture over each. Serve.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-size:13px;">Eggplant and Peppers in Spicy Peanut Sauce</span><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"> - from the Moosewood Cookbook</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><i>serves 6 appetizer-sized servings, or toss with cold asian-style noodles to stretch it out...</i></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><i><br /></i></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 medium (7") eggplant, unpeeled, and cut into 1" thick strips, then into 2" pieces</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">salt</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 large bell pepper, any color, cut into 1" pieces</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">for the sauce:</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1/2 C. good peanut butter (one w/ low sugar is best)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1/2 C. water</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">2 Tbs. soy sauce or tamari</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">2 Tbs. sugar</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">3 med. cloves garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 tsp. cider vinegar</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1-2 Tbs. minced fresh cilantro</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">ground cayenne, to taste, or substitute minced fresh chile to taste</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">salt, to taste (if peanut butter is unsalted)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Preheat oven to 375'F. Lightly oil a baking tray. Spread eggplant pieces on the tray and salt lightly. Let stand 10 min. Bake the eggplant until tender, about 15 min. (prepare sauce during this time). During the last 5 min. of baking, add the pepper pieces to the tray. Cool the vegetables to room temp., then transfer to a bowl or container. Add Chinese Peanut Sauce and mix gently. Serve at room temp. or cold.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-size:13px;">Eggplant-Almond Enchiladas</span><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"> - also from the Moosewood Cookbook</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><i>serves 6-8 </i></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. olive oil</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 C. minced onion</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">6 C. diced eggplant</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 tsp. salt</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">lots of freshly ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">4 med. cloves garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 medium green bell pepper, minced</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 C. lightly toasted almonds, minced (easily done in a food processor or spice grinder)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 packed C. grated Monterey Jack cheese, or other mild white cheese</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">12 corn tortillas</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 batch Mexican Red Sauce (given below)</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Heat olive oil in deep skillet or Dutch oven. Add onion, sauteing over med. heat for about 5 min. Add eggplant, salt, and pepper; mix well. Cover and cook for about 10 min. over med. heat, stirring occasionally, until eggplant is soft. Add garlic and bell pepper. Stir and cook 5-8 min. more, or until pepper is just tender. Add more salt if desired. Remove from heat; stir in almonds and cheese. Preheat oven to 350'F. Moisten each tortilla briefly in water to soften them, then place approx. 1/4 C. of filling on one side and roll up. Gently situate filled tortillas on baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 min.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-size:13px;">Mexican Red Sauce</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="font-weight: normal;">1 Tbs. olive oil</span></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 C. minced onion</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1/2 tsp. salt</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 1/2 tsp. ground cumin</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">2 tsp. chili powder</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">3 C. chopped tomatoes (4-6 med.-sized ones), peeling/seeding optional</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 C. water or tomato juice</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">4-6 med. cloves garlic, minced</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">optional: freshly minced cilantro; 1-2 tsp. finely minced serrano or jalapeno chile peppers if you want the sauce hot.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Heat oil in a med.-sized saucepan. Add onion and salt and saute over med. heat about 5 min., or until onion is translucent. Add cumin and chili powder, and saute about 5 min. more. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat, simmering at least 30 min.. Add the black pepper, cayenne, and garlic at anytime during the cooking (the later you add the garlic, the more apparent its flavor). Add cilantro at end of cooking, if desired. Leave sauce chunky, or puree all or some of it in a blender or food processor. This freezes well, too, so make a batch up for later use!</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" ;font-size:13px;">Roasted New Potato Salad</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><i>serves 6</i></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 1/2 lbs. new potatoes (about 9-10), cut in half</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">5 Tbs. extra-virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 tsp. salt</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">fresh-ground pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1-3 garlic cloves, minced</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 Tbs. red wine vinegar or sherry vinegar</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1 small onion, sliced thin</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">1/2 C. chopped parsley, or 1/4 C. chopped basil</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">3/4 C. tomatoes, chopped</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">optional: toasted pine nuts, feta cheese, finely minced chile pepper for some heat etc.....</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Preheat oven to 425'F. Place potatoes in roasting pan, tossing them with 2 Tbs. olive oil and sprinkling them with about 1/2 tsp. each salt and pepper. Roast for 40-50 min. or until they are tender and a little crispy on the outside. Let them cool for 10-15 min. While the potatoes roast, combine garlic, vinegar, the remaining 3 Tbs. olive oil, onion, herbs, and tomatoes (and chiles, if desired); toss together to blend well. Add the potatoes to the bowl, then add the remaining 1/2 tsp. salt and pepper, to taste. Toss well. Transfer to a serving dish, topping with pine nuts and feta cheese, if desired. Serve warm, or chill it to serve cold later.</span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: normal;font-size:13px;">Enjoy!</span></span></div></b></span><div><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:-webkit-xxx-large;"><br /></span></span></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com1tag:blogger.com,1999:blog-2802342198178996381.post-48555617063740898562009-09-15T07:03:00.000-07:002009-09-15T08:45:57.386-07:00CSA Recipes: Weeks 15, 16<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk30fSyYDLimExTkBHNip1_VSxYdsLUtun2WqFomoGPXm0hFa3upnPUeSUlgbSz4s2AtQWEgQxAnMq4DXa6sATcDaZHpsmDsljZFhT3GlqsOUroj6OQXqrtWuZPCucayvauR7JdX4mF7k/s1600-h/mail.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk30fSyYDLimExTkBHNip1_VSxYdsLUtun2WqFomoGPXm0hFa3upnPUeSUlgbSz4s2AtQWEgQxAnMq4DXa6sATcDaZHpsmDsljZFhT3GlqsOUroj6OQXqrtWuZPCucayvauR7JdX4mF7k/s320/mail.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5381695598196279778" /></a><br />This has been a great week for recipe ideas - some of you are getting quite creative! It makes me ridiculously happy to hear your tales from the kitchen. Not to mention receiving fun photos of your food-art masterpieces (see left).<div><br /></div><div>Over the course of the past couple of weeks, I have been given (much to my delight, and Darrin's if he's lucky enough to get some) samples of refrigerated fresh dill cucumber pickles; zucchini chips (sliced with a mandolin and dehydrated in a dehydrator - not even coated with salt or seasonings.....the result is a naturally sweet, salty and crunchy treat); a fabulous coffee cake made with local apples and Link River trail blackberries; a peanut-ginger cabbage slaw (lunch!); and baskets of fresh peaches and plums. One member even shared a couple of home-brewed I.P.As. Boy, am I spoiled or what?!</div><div><br /></div><div>One member mentioned how she didn't have enough eggplant to make baba ganoush, so she added roasted zucchini to supplement the dish. The results were good flavor and pleasing texture - she thinks she may try an all-zucchini version next time.</div><div><br /></div><div>Another shared how her husband made a killer pureed cream of summer squash soup with fresh apple that turned out to be a fabulous surprise. Perhaps she will forward me the recipe so I can post it? Hint-hint.</div><div><br /></div><div>I recently recalled a recipe from a member last year who loved to make red cabbage and beet quesadillas by simply sauteing (just until warmed through) shredded cabbage and lightly steamed, diced beets in butter, seasoning with salt, pepper, fresh chiles and cilantro. This filling is also great in soft or hard-shelled tacos with Monterey Jack cheese and sour cream.</div><div><br /></div><div>Here is a beet recipe that a member just forwarded to me....sounds wonderful!</div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; "><blockquote type="cite"><div>From Eric Gower's cookbook "The Breakaway Japanese Kitchen" (Kodansha International, 2003). </div></blockquote><blockquote type="cite"><div><b>Beet Salad with Ginger, Pecans & Orange Zest</b><br /><i>Serves 4 as side dish, 2 as an appetizer</i><br /><br /></div><div>Eric Gower's recipe calls for smoked trout. In my adaptation, I skip the<br />fish, use pecans instead of walnuts, and add orange zest. Try to find<br />beets with greens intact. This time of year you can substitute Swiss<br />chard. If you don't like the look of the greens mixed with the beets, Eric<br />suggests placing the leaves in the center of a large plate and surrounding<br />them with the beets. 2 to 3 beets, with greens attached 3 tablespoons<br />extra virgin olive oil 1 tablespoon minced ginger 2 tablespoon minced<br />shallots 2 tablespoons rice vinegar 2 tablespoons orange juice 2 teaspoons<br />grated orange zest Kosher salt and freshly ground pepper to taste 2<br />tablespoons chopped pecans<br /><br /> Instructions: Fill a pot with enough water to submerge the beets and bring<br />to a boil. Cut the stems and leaves from the beets and set aside. Place<br />beets in the pot and simmer over medium-low heat until tender when pierced<br />with a fork, about 40 minutes.<br /> Meanwhile, heat 1 tablespoon olive oil in a small saucepan. Add ginger and<br />shallots and saute until soft, about 5 minutes.<br /> Remove the cooked beets with a slotted spoon (leaving the cooking water in<br />the pot), rinse under cold water and slip off the skins. Cut the beets<br />into 1-inch pieces and place in a bowl. Add another tablespoon of the<br />olive oil, 1 tablespoon of rice vinegar, the ginger-shallot mixture, the<br />orange juice, orange zest and salt and pepper to taste and toss lightly.<br /> Simmer the leaves in the hot red water for 3 minutes. Remove and rinse,<br />squeezing out as much water from the greens as possible. Chop the greens<br />into inch-long pieces, drizzle on the remaining tablespoon of olive oil<br />and tablespoon of the vinegar, and toss lightly.<br /> Toast the pecans for a few minutes in a dry skillet. Right before serving,<br />lightly mix together the beets and greens and top the salad with the<br />pecans.</div></blockquote></span></div><div><br /></div><div>In addition to including some summer classics with this recipe post, I'm going to include two from last year that people have put in requests for:</div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div>We love to eat this dish for supper with a loaf of piping hot crusty bread and a fresh green salad:</div><div><br /></div><div><span style="font-weight: bold; "><span style="text-decoration: underline; ">Ratatouille</span></span></div><div><span style="font-weight: bold; "><span style="font-style: italic; ">serves 4</span></span></div><div><span style="font-style: italic; font-weight: bold; "><br /></span></div><div>1 large eggplant (about 1 lb.)</div><div>1 zucchini, thinly sliced</div><div>1 green (or purple!) bell pepper, or 1 sweet pepper, seeded </div><div>and cut into strips</div><div>1 onion, peeled and sliced</div><div>2 tomatoes, peeled, seeded, and chopped</div><div>2 cloves garlic, peeled and mashed</div><div>1/2 tsp. dried thyme</div><div>about 1/3 C. extra-virgin olive oil</div><div>optional: 1 chile pepper (or 1/2 of one, if one of the really hot ones) finely chopped</div><div> 1/2 C. coarsely chopped kalamata olives</div><div>grated parmesan for topping</div><div><br /></div><div>According to the <span style="text-decoration: underline; ">Nourishing Traditions</span> cookbook, by Sally Fallon, there are two secrets to a good ratatouille: One is to saute all the vegetables separately; the second is to bake your casserole in a shallow open pan so that most of the liquid evaporates. Peel and cube the eggplant (I never bother peeling it) and saute it in batches in several Tbs. olive oil. Remove with a slotted spoon to an oiled, rectangular pyrex baking dish. Saute zucchini, pepper, onions, and tomatoes in succession, adding more olive oil as necessary</div><div>and removing to casserole. Add mashed garlic and thyme to casserole. Mix well and bake, uncovered, at 350 degrees for at least 1 hour. Ratatouille often tastes better reheated the next day.</div><br /></span></div><div><br /></div><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div>The following recipe is from a wonderful Indian cookbook, and is a great eggplant dish!</div><div><br /></div><div><br /></div><div><span style="font-weight: bold; "><span style="text-decoration: underline; ">Eggplant Curry</span></span></div><div><b><i>serves 4</i></b></div><div><br /></div><div>2 Tbs. vegetable oil</div><div>1/2 tsp. cumin seeds</div><div>1/4 tsp. black peppercorns</div><div>4 green cardamom pods (or </div><div>a pinch of ground cardamom)</div><div>1/4 tsp. ground tumeric</div><div>1 onion, finely chopped</div><div>1 tsp. ground cumin (I like to replace this with ground fennel seed)</div><div>1 tsp. ground coriander</div><div>1/2 tsp. garam masala</div><div>1 fresh green chile, finely chopped</div><div>2 garlic cloves, crushed</div><div>1 in. piece of fresh ginger, grated or minced</div><div>1/2 C. chopped tomatoes</div><div>1/4 tsp. salt</div><div>6 C. eggplant, cut into 1" cubes (can substitute a few cups with button mushrooms if you wish)</div><div><br /></div><div>1. In a wok or large skillet, heat oil and fry cumin seeds, peppercorns, cardamom pods and tumeric for 2-3 minutes on medium-high heat.</div><div>2. Add the onion and fry for 5</div><div> minutes or until golden (reduce heat to medium if onions are scorching). Stir in the ground cumin, coriander and garam masala and fry for a further 2 minutes.</div><div>3. Add the chile, garlic and</div><div> ginger and fry for 2-3 minutes, stirring constantly. Add the tomatoes and salt. Bring to a boil and simmer for 5 minutes.</div><div>4. Add cubed eggplant (or</div><div> halved mushrooms) to the pan. Cover and simmer over low heat 10 minutes. Transfer to a warm serving platter and garnish with chopped cilantro. Serve with an Indian bread, such as naan, parathas or chapatis.</div><div><br /></div><div><i>And for some must-have summer classics:</i></div><div><br /></div><div><b>Traditional Gazpacho</b></div><div><b>(modified from Martha Stewart Living, Sept. '09)</b></div><div><i><b>serves 6</b></i></div><div><br /></div><div>2 garlic cloves, minced</div><div>coarse salt and freshly ground pepper to taste</div><div>2 lbs. ripe tomatoes, seeded and finely diced</div><div>1 medium cucumber, peeled, seeded and finely diced</div><div>1 medium green (or purple) bell pepper, finely diced</div><div>2 tsp. red-wine vinegar</div><div>1 tsp. sherry vinegar (if handy, if not increase red-wine vinegar to 3 tsp.)</div><div>1/4 C. extra-virgin olive oil, plus more for drizzling</div><div>1 C. cold water or tomato juice</div><div>1/4 C. minced fresh parsley</div><div>minced fresh chiles, to taste</div><div>1 Tbs. chopped fresh basil</div><div>1/4 C. finely chopped onion</div><div><br /></div><div>Combine all ingredients. Puree some or all of soup (optional). Chill until very cold. Nice</div><div>served with homemade croutons.</div><div><br /></div><div><br /></div><div><b>Caprese Salad (make as small or large of a platter as you wish)</b></div><div><br /></div><div>Alternate 1/4 - 1/2" sliced</div><div> tomatoes and 1/4" sliced fresh mozzarella cheese (fresh, soft mozz. is key for this dish) on a platter. Top generously with</div><div>chopped fresh basil. Sprinkle coarse salt and freshly ground black pepper over cheese and tomatoes. Finally, drizzle with approx. 2 parts extra-virgin olive oil to 1 part balsamic vinegar. Serve with fresh crusty bread as an appetizer or light meal. Sometimes simple is genius!!</div><div><br /></div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWGn0DJDAj1CBDVnYb3ovF4s0PHl2Q9dhuvqOzemFGeaVY6XskCj91L2XqWrZbYyujtksgpQIb6OhiTga3bFqwp8cj2jwO3SU9Hj7fLwupzuf3wUwTQMJ416NbY-d6QVCCogL6zmTghU/s320/P9210025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5381716444256504946" /></div><div><b>And finally some ideas for</b></div><div><b> those yummy, mild green</b></div><div><b> chiles...</b>.try them, finely diced,</div><div> in homemade breads (i.e. cornbread) - top with shredded cheddar or Monterey Jack for a savory version. They are also fabulous stuffed with the same cheeses and roasted in the oven or on the grill until soft. If you eat eggs, you can add them fresh to your scrambles, or roast them first and layer them in any baked egg dish. Roasting chiles is easy: place them whole, in a shallow baking pan, under the broiler (you can also do this right on your stove element...gas stoves make this especially easy), turning them frequently until the skins puff up all around. Place them immediately in a paper bag, close it, put it on a plate and let them sweat in the bag for about 20 minutes. The skins are then easy to pull off (removing seeds optional).</div><div><br /></div><div><br /></div></span></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-87753069022287489502009-09-04T08:07:00.000-07:002009-09-04T09:44:17.765-07:00CSA Recipes - Weeks 12, 13, 14<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCuWqnh6d487OtnbqPBioTOAYziwaU4x8UTsOekJY-WswyR_isnLoIsawyVelESiPB2hwhkA3bqzBV_7mYedbm-8fDuJAkOATr_nN-f7la2KE0Kb_dTxMP-MrfnDA4fg8lCUPZDfeFik/s1600-h/IMG_1705.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCuWqnh6d487OtnbqPBioTOAYziwaU4x8UTsOekJY-WswyR_isnLoIsawyVelESiPB2hwhkA3bqzBV_7mYedbm-8fDuJAkOATr_nN-f7la2KE0Kb_dTxMP-MrfnDA4fg8lCUPZDfeFik/s320/IMG_1705.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377650516089507234" /></a><br /><div>The bounty is really piling on at the moment: cucumbers, peppers, eggplant, summer squash, carrots, beets, tomatoes, green beans, cabbage, parsley and basil, onions, garlic, salad mix, strawberries, cherry tomatoes....whew! Next-on crops include melons, chile peppers, and shallots (if I can get them cleaned pronto).</div><div><br /></div>What to do with eggplant? Eggplant tends to be one of those fruits that people either really love or don't, but I often find that those in the 'not a fan' camp are mostly just unsure of how to prepare it. Eggplant's 'meaty', hearty texture makes it a welcome addition to stir-fries and pasta dishes. It's also fabulous when grilled. For beginner eggplant consumers, I always recommend baba ghanoush, a traditional Arabic dish that is deliciously simple to make and simply delicious to eat. Others may like to incorporate eggplant into their pasta sauces and lasagnas.<div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDGC_SNLUFlXIAKqeFWD_F95pBF0nl-WfFgF9jUIanV0B5t0Gt30aBkrA4GUDE86b7OAtb4IBnRzZK6jLjZBcQ3PB2EnpHHrGUA3zixoyUHU2sOWuUHBSbDATUpm_SGiOb_FRH3bNWMY/s320/P9210012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377651339340938802" /></div><div><b>Baba ghanoush (from Kitchen Garden magazine)</b></div><div><i>makes 3 C.</i></div><div><br /></div><div>About 1 1/2 lbs. eggplant</div><div>4-6 garlic cloves, chopped</div><div>Juice of 1 lemon</div><div>1/4 C. roasted sesame tahini (a sesame seed spread that can be found in most natural food sections, or you can make your own by roasting your own sesame seeds and adding a bit of sesame and olive oils until the desired consistency is reached)</div><div>1/2 tsp. salt</div><div>1/4 tsp. ground cumin</div><div>3/4 tsp. toasted whole cumin seed</div><div>2 Tbs. finely chopped fresh parsley</div><div><br /></div><div>In a lightly oiled dish, roast the eggplants under a broiler or on the grill (for a more smoky flavor), turning frequently, until they are very soft and the skin is blackened, about 30 min. (about half that time for the thinner 'Japanese Long' types). To ensure they cook thoroughly, start roasting them as far from the broiler as possible; when the eggplants become soft, move them closer to the flame/element to blacken the skin. This is essential for great flavor. Once cooled, peel the eggplants and drain them in a colander. Spin all ingredients, except the whole cumin seed and parsley, in a food processor until smooth. Before serving, stir in the toasted cumin seed and garnish with fresh parsley. You can vary this recipe by blending in a couple of tablespoons of plain yogurt; or try stirring in some chopped fresh tomato at the end. This fabulous dip is often eaten with pita or other flat breads, but is also great as a vegetable dip or served with fresh crusty bread.</div><div><br /></div><div><br /></div><div><b>Roasted Eggplant Marinara Sauce (from Sunset magazine)</b></div><div><i>prep and cook time: about 1 1/2 hours</i></div><div><i>makes about 12 C., enough for about 8-12 servings</i></div><div><br /></div><div>2 lbs. eggplant, rinsed, ends trimmed, and cut into 1/2" chunks</div><div>3 Tbs. olive oil</div><div>3 Tbs. minced garlic</div><div>1/4 tsp. salt</div><div>1/4 tsp. fresh ground pepper</div><div>1 onion (about 1/2 lb.), peeled and diced into 1/4" pieces</div><div>About 4 lbs. tomatoes, chopped</div><div>2 Tbs. chopped fresh basil, or 2 tsp. dried</div><div>1 1/2 tsp. sugar</div><div>1 1/2 tsp. dried oregano</div><div>1/2 - 3/4 tsp. hot chile pepper flakes</div><div><br /></div><div>1. In a 12" x 15" baking pan, mix eggplant with 2 Tbs. oil, 1 Tbs. garlic, salt, and pepper. Bake in a 400'F oven, stirring once, until fruit is browned and soft, 30 - 35 min.</div><div>2. Pour remaining oil into a 5-6 quart pan over med. heat. when hot, add onion and remaining garlic. Stir frequently until onion is very limp, 5-8 min.</div><div>3. Add tomatoes, basil, sugar, oregano, chile flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35-40 min. Add more salt and pepper to taste. Serve hot over your pasta noodle of choice, garnish with fresh chopped basil or parsley, grated Romano or parmesan cheese and fresh crus</div><div>ty bread. Stirring in a 1/4 C. of ricotta cheese at the end is also a nice addition for a creamier version of this recipe.</div><div><br /></div><div><br /></div><div><b>Caponatina</b> <b>(Rose Troia McCormick)</b></div><div>(an Italian spread that is nice to have on hand in your refrigerator for a quick appetizer served with sliced fresh bread; or spread it on the bread slices, top with grated Romano or parmesan cheese and place under the broiler until browned) </div><div><br /></div><div>1/2 - 3/4 C. olive oil</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBhykqjqS0GXTSQm1gFacpTcbbxZQO84dsQb7sqorCr6FVl1MT9kUUM35wPTkTWsDBvtj_WX9DYkr86Stvb5g3d4uHnNQMLYc9adIE_cAaTAY2bZTl2pctefAGESN60o6cKFp-BGYnuk/s200/P9080078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377652868109981314" /><div>2 cloves garlic, minced</div><div>1 large eggplant (or about 3 C.), cut into small cubes</div><div>1 medium green bell pepper, chopped</div><div>1 large onion, chopped</div><div>1/4 C. parsley</div><div>2 C. diced celery</div><div>1 Tbs. sugar</div><div>1/2 tsp. dried oregano</div><div>1/4 tsp. dried basil</div><div>1 tsp. salt</div><div>pepper to taste</div><div>1 C. tomato paste</div><div>2 large tomatoes, peeled, diced</div><div>1 C. water</div><div>1/3 C. red wine vinegar</div><div>1/2 - 1 C. green or black olives (Kalamatas are nice, avoid canned black olives)</div><div>1/2 C. toasted pine nuts</div><div><br /></div><div>Heat oil over med. heat; saute garlic and celery. Remove. Saute eggplant, onion, green pepper and cook on low heat for 10 min. Add tomato paste, tomatoes and remaining ingredients (except pine nuts) and cook until soft. Let cool, then stir in the pine nuts. Keep refrigerated until needed.</div><div><br /></div><div><br /></div><div>Labor Day weekend often means picnics with family and friends. This coleslaw recipe would surely be a welcome addition to the table!</div><div><br /></div><div><b>Thai-Style Cabbage Slaw (Sunset magazine)</b></div><div><i>makes 8-10 small-plate servings</i></div><div><i><br /></i></div><div>3 Tbs. lime juice</div><div>2 Tbs. Asian fish sauce (or sub. with 2 tsp. salt, adding more at the end to taste)</div><div>1 Tbs. sugar</div><div>1/2 - 3/4 tsp. hot chile pepper flakes</div><div>6 C. finely shredded green or red cabbage</div><div>1/2 C. onion, slivered</div><div>1/2 C. chopped fresh mint leaves</div><div>1/2 C. chopped fresh cilantro</div><div>1/2 C. chopped roasted, unsalted peanuts</div><div>salt to taste</div><div><br /></div><div>In a large bowl, mix lime juice, fish sauce, 2 Tbs. water, sugar, and chile flakes. Stir in cabbage and onion. Just before serving, stir in herbs, peanuts, and more salt to taste.</div><div><br /></div><div>For nice picnic side dish, try this peanut cucumber salad:</div><div><br /></div><div><b>Peanut Cucumber Salad</b> <b>(Sunset magazine)</b></div><div><i>served 6-8</i></div><div><br /></div><div>1/4 C. rice vinegar</div><div>1 tsp. sugar</div><div>about 1/2 tsp. salt</div><div>about 1 1/2 lbs. cucumbers, sliced very thin</div><div>1/2 C. unsalted, roasted peanuts, coarsely chopped</div><div><br /></div><div>In a large bowl, combine vinegar, sugar, and 1/2 tsp. salt. Add sliced cucumbers to the dressing and mix to coat. Add more salt to taste and sprinkle with peanuts.</div><div><br /></div><div>This week marks the last of the green beans, so here is a final recipe worthy of trying before they are all gone!</div><div><br /></div><div><b>Hot Sichuan-Style Green Beans (Sunset magazine)</b></div><div><i>about 8-10 small-plate servings</i></div><div><i>serve hot of at room temperature</i></div><div><br /></div><div>1 lb. green beans</div><div>2 Tbs. soy sauce</div><div>1 Tbs. rice vinegar</div><div>2 tsp. sugar</div><div>1/4 - 1/2 tsp. hot chile pepper flakes</div><div>1/4 tsp. ground white pepper</div><div>1 Tbs. vegetable oil</div><div>2 Tbs. minced garlic</div><div>2 Tbs. minced fresh ginger</div><div><br /></div><div>1. Cut rinsed, trimmed green beans into 2-3" length pieces. In a small bowl, mix soy sauce, vinegar, sugar, chile flakes, and pepper.</div><div>2. Heat a 10-12 frying skillet over high heat. When pan is hot, add beans and 1/4 C. water. Cover and cook, stirring once, until beans are bright green and slightly crunchy, 3-4 min. Uncover and cook until any remaining water has evaporated.</div><div>3. Reduce heat to med.-high, adding oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1-2 min. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2-3 min. Pour into a serving dish.</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-47894909061371695462009-08-14T23:19:00.000-07:002009-08-15T01:06:13.738-07:00CSA Recipes - Weeks 9, 10, 11<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOPLOXBPeqr-ij88kPUmMp1Tq7MlL7c_c7XQU4aHyUhnzZc_yU_fOseZI5eeS8Ke49v9sc_yGl74x7aBXmlb1ggjw_ucu4sPa2ytbR3lySmw-9WJaYv27ejvM9xLafpR2z8vn0CjChrw/s1600-h/P8020102.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOPLOXBPeqr-ij88kPUmMp1Tq7MlL7c_c7XQU4aHyUhnzZc_yU_fOseZI5eeS8Ke49v9sc_yGl74x7aBXmlb1ggjw_ucu4sPa2ytbR3lySmw-9WJaYv27ejvM9xLafpR2z8vn0CjChrw/s320/P8020102.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5370094461893229074" /></a><br />Ah, yes....August: the month the garden begins to crank out so much produce that we can become quickly overwhelmed by the bounty (and, perhaps, the vegetables begin to overtake the refrigerator)! It comes on so quickly, and it also so fleeting. It's time to get busy in the kitchen, preparing fresh meals throughout the week, as well as making the time to preserve items that seem to be stockpiling. Here are some recipes that may help. Do try to enjoy this time of plenty! <div><br /><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><span class="Apple-style-span" style="font-weight: bold; ">Classic French Onion Soup</span></div><div><span class="Apple-style-span" style="font-style: italic; ">serves 4</span></div><div> <p class="MsoNormal"> <span class="Apple-style-span" style=" ;font-size:13px;">2 Large onions</span></p><p class="MsoNormal"><span class="Apple-style-span" style=" ;font-size:13px;">2 Tbs. olive oil</span></p><p class="MsoNormal"><span style="font-size:10.0pt;">2 Tbs. butter <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3 3/4 cups vegetable stock or broth, or beef if you prefer<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size:10.0pt;">4 slices French bread<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 1/2 to 2 oz. Gruyere, Parmesan, or Cheddar cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">salt and freshly ground pepper, to taste</span></p><ol style="margin-top:0in" start="1" type="1"><li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Chop the onions into 1/4 inch pieces.<span style="mso-spacerun: yes"> </span>Heat the oil and butter in a deep, medium-size pot so that the onions form a thick layer.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Saute the onions for a few minutes, stirring frequently.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Reduce heat and cook gently 45-60 minutes.<span style="mso-spacerun: yes"> </span>Stir more frequently as the onions begin to color to prevent them from sticking to the bottom of pan.<span style="mso-spacerun: yes"> </span>The onions gradually turn golden and then more rapidly to brown, so take care not to let them burn.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">When the onions are a rich brown, add the vegetable or beef broth. Simmer, partially covered, for 30 minutes, then season with salt and pepper.</span></li> <li class="MsoNormal" style="mso-list:l1 level1 lfo1;tab-stops:list .5in"><span style="font-size:10.0pt;">Preheat the broiler and toast the French bread. Spoon the soup into four ovenproof serving dishes and place a piece of bread on top of each. Sprinkle with the cheese and broil for a few minutes, until golden and bubbling. Season with freshly ground pepper and serve.<o:p></o:p></span></li> </ol><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"> <!--StartFragment--> <p class="MsoTitle"><b>Sweet and Sour Onions</b><o:p></o:p></p> <p class="MsoNormal">Carefully peel 2 large ‘Walla-Walla’ Sweet onions or any mild red onions, keeping the ends intact so that the layers stay together. Cut the onions into 10-12 sections and place the pieces in an oil-rubbed baking dish.<span style="mso-spacerun: yes"> </span>Combine and whisk together the following:</p><p class="MsoNormal"><span style="font-size:10.0pt;">4 Tbs. wholegrain mustard</span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 Tbs. honey<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">4 Tbs. red wine vinegar<o:p></o:p></span></p><p class="MsoNormal"><span style="font-size:10.0pt;">4 Tbs. of canola or safflower oil<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">Brush this mixture over the onions, cover the dish and bake in a preheated 425’F/gas 7 oven for 20 minutes. Uncover and continue baking for another 15-20 minutes, or until the onions are soft and caramelized.</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Annie's Candy (compliments of Tamera)</b></p><p class="MsoNormal">A great way to preserve and enjoy those 'Walla-Walla' sweet onions! Recipe is scaled down for a small batch, but this recipe is easily doubled for maximum preserving.</p><p class="MsoNormal">2-3 large 'Walla-Walla' onions, sliced into 1/4" thick rings</p><p class="MsoNormal">1/8 - 1/4 C. tamari</p><p class="MsoNormal">1-2 Tbs. olive oil (just enough to coat the onions in the bowl)</p><p class="MsoNormal">In a large bowl, toss the onion rings with olive oil to coat. Add tamari, stirring onions to coat evenly. Cover the bowl, allowing the onions to marinate in the tamari on your countertop for several hours. The onions will wilt down as they soak in the marinade. If you have a dehydrator, place the marinated onions on the screens and dehydrate them at 105'F for 24 hrs. The result is sweet, salty onion leather! I don't have a dehydrator unit, so I'm going to try drying them down in the oven, on the lowest setting with the door cracked to allow the moisture to escape.</p><p class="MsoNormal"></p><p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style="font-family:Georgia, -webkit-fantasy;"><b><br /></b></span></p><p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span" style=" font-weight: bold; font-family:Georgia, -webkit-fantasy;">Cabbage Paprikash Soup</span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">5 to 6 servings<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">90 cal, 4 g fat, 45 mg sodium, 2 g fiber per serving<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;"><i>To stretch this soup, add up to 1/2 cup chopped tomatoes.<span style="mso-spacerun: yes"> </span>Chopped fresh dill and a dot of sour cream makes the perfect garnish.<o:p></o:p></i></span></p><p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">2 Tbs butter</span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">1 large onion, quartered and thinly sliced<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">4 cups thinly sliced green or red cabbage<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">Salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">2 cloves garlic, minced<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">1 Tbs paprika<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">5 1/2 – 6 cups vegetable stock<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">1 large carrot, peeled and grated</span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">2 Tbs tomato paste<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">Juice of 1 lemon<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">2-3 tsp sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;">Freshly ground pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="American Typewriter"font-family:";font-size:10.0pt;"><span class="Apple-style-span" style=" ;font-family:Georgia, fantasy;">Directions: Melt the butter in a medium soup pot.<span style="mso-spacerun: yes"> </span>Stir in the onion and sauté over medium heat for 8-9 minutes, until translucent.<span style="mso-spacerun: yes"> </span>Add the cabbage, salt lightly, and sauté 10 minutes more, until all the cabbage is wilted.<span style="mso-spacerun: yes"> </span>Stir in the garlic and paprika and cook, stirring often, for 1 minute.<span style="mso-spacerun: yes"> </span>Add the vegetable stock, carrot, tomato paste, and more salt to taste, and bring to a boil.<span style="mso-spacerun:yes"> </span>Reduce the heat and simmer gently for 10 minutes, stirring occasionally.<span style="mso-spacerun: yes"> </span>Add about 1/2 each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow but distinctively sweet-tart broth. Add pepper to taste; dill and sour cream to garnish.<span style="mso-spacerun: yes"> </span>Serve hot.</span></span></p><p class="MsoBodyText"><o:p></o:p></p> <!--EndFragment--> <p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Sweet and Sour Red Cabbage (Kitchen Garden magazine)</b></p><p class="MsoNormal"><i>8 servings</i></p><p class="MsoNormal">1 red cabbage (about 2 lbs.), cored</p><p class="MsoNormal">1/2 C. water</p><p class="MsoNormal">1/4 C. apple cider vinegar</p><p class="MsoNormal">2 Tbs. brown sugar</p><p class="MsoNormal">1-2 tart apples, peeled, cored, and diced</p><p class="MsoNormal">1 tsp. kosher salt</p><p class="MsoNormal">Cut the cabbage into very thin slices. Place the water, apple cider vinegar, and brown sugar in a large, heavy saucepan. Add the cabbage, and set over medium heat. Bring liquid to a boil, reduce to med.-low heat. Add the diced apple, cover the pan, and cook until the cabbage is completely wilted and tender, 25-30 min. Remove from the heat. Adjust the seasoning with sugar or vinegar, and salt to taste. Transfer to a bowl or platter, and serve immediately.</p><p class="MsoNormal"><br /></p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zo0qH-w4binDbDC4nWyyQ6k85ewGreH-zOk-AiaS3CjVtzfwGobC3GOfkvuYqSYc2oyTQwQ8YqGUp1LxXdQOOK4yv-K4Us3iGLq57TeyxREFGZhxEq3vpENBj5vPIts9tpaAaJmmgyQ/s200/P8130013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5370095374884946898" /><p class="MsoNormal"><b>Sauteed Green Beans with Warm Gorgonzola Vinaigrette</b></p><p class="MsoNormal"><span style="font-size:9.0pt;"><i>Makes 6 servings<o:p></o:p></i></span></p> <p class="MsoNormal"><span style="font-size:9.0pt;"><i> <span class="Apple-style-span" style=" font-style: normal; font-size:13px;">6 C. lightly salted boiling water</span></i></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 lb. (about 5 C.) green beans<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3 tsp. olive oil <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/4 C. balsamic vinegar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/4 C. crumbled gorgonzola cheese<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 Tbs. firmly packed brown sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1 tsp. chopped garlic<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">3/4 tsp. chopped shallots (onion will sub. fine)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/2 tsp. chopped fresh thyme, or 1/4 tsp. dried<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">1/2 tsp. chopped fresh basil, or 1/4 tsp. dried<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;">salt and pepper to taste</span></p> <ol style="margin-top:0in" start="1" type="1"> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in"><span style="font-size:10.0pt;">In a medium saucepan, bring about 6 C. of lightly salted water to a boil. Add the beans and blanch by boiling them for 4 minutes. Drain beans immediately and immerse them in ice water to stop them from cooking; drain.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in"><span style="font-size:10.0pt;">In a small saucepan, combine olive oil, vinegar, gorgonzola, brown sugar, garlic, shallots, thyme and basil. Warm over medium heat until the ingredients start to combine, about 7 minutes.<o:p></o:p></span></li> <li class="MsoNormal" style="mso-list:l0 level1 lfo2;tab-stops:list .5in"><span style="font-size:10.0pt;">Toss the green beans with the warm vinaigrette and serve immediately.</span><o:p></o:p></li> </ol> <p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Green Beans with Tomatoes, Garlic, and Lemon Zest (The Oregonian's Food Day)</b></p><p class="MsoNormal"><i>serves 4</i></p><p class="MsoNormal">1/2 lb. fresh green beans, trimmed</p><p class="MsoNormal">1/4 tsp. salt, plus more to taste</p><p class="MsoNormal">2 Tbs. olive oil or butter</p><p class="MsoNormal">1-2 cloves garlic, minced</p><p class="MsoNormal">1 C. tomatoes, diced</p><p class="MsoNormal">1 tsp. finely grated lemon zest</p><p class="MsoNormal">Freshly ground black pepper to taste</p><p class="MsoNormal">1/4 C. roughly chopped basil or parsley (optional)</p><p class="MsoNormal">Place beans in a wide, deep skillet. Add enough water to cover about halfway; add the salt. Bring to a boil and cook the beans, uncovered, until the water has almost cooked away and the beans are crisp-tender; don't let the pan cook totally dry. Taste the beans midway; if they're getting tender quickly, pour off the remaining water; if they're still tough, add a little more water.</p><p class="MsoNormal">Adjust the heat to med.-high. Make a little clearing in the beans; add the oil and garlic. Let the garlic sizzle a few seconds, then add the tomatoes and toss everything together (tongs make this easy). Cook, tossing occasionally, until the tomato juices start to thicken and coat the beans. Fold in the lemon zest, season with pepper and taste for salt. Finish with the parsley or basil, if using, and serve immediately. Add a little lemon juice with the lemon zest if you wish to make it a little brighter.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Moroccan Carrot Soup (Vegetarian Times magazine)</b></p><p class="MsoNormal"><i>serves 6; great served with hummus, sliced cucumbers or raita, and pita bread</i></p><p class="MsoNormal">1 Tbs. olive oil</p><p class="MsoNormal">1 tsp. fennel seeds</p><p class="MsoNormal">1 1/2 lbs. carrots, sliced 1/4" thick</p><p class="MsoNormal">1/2 lb. sweet potatoes, peeled and cubed (1 large or 2 medium)</p><p class="MsoNormal">1 large Granny Smith, or other tart apple, peeled and diced</p><p class="MsoNormal">5 1/2 C. low-sodium vegetable broth</p><p class="MsoNormal">2 Tbs. long-grain white rice</p><p class="MsoNormal">1/4 tsp. curry powder (mild or hot, whichever you prefer)</p><p class="MsoNormal">1/4 tsp. ground coriander (freshly ground is best)</p><p class="MsoNormal">1 bay leaf</p><p class="MsoNormal">Fresh lemon juice</p><p class="MsoNormal">Flat-leaf parsley sprigs, chopped finely for the top at serving time.</p><p class="MsoNormal">1. In a large pot, heat oil over medium heat. Add fennel seeds and cook, stirring often, until fragrant, 2-3 min. Add carrots, sweet potatoes, and apple; cook 5 min., stirring often. Add broth, rice, curry powder, coriander and bay leaf.</p><p class="MsoNormal">2. Bring mixture to a boil. Cover, reduce heat and simmer until vegetables are tender, about 20 min.</p><p class="MsoNormal">3. Discard bay leaf. Puree soup in batches. Add lemon juice, salt, and freshly ground black pepper to taste. Ladle soup into serving bowls and garnish with parsley.</p><p class="MsoNormal"><o:p></o:p></p> <!--EndFragment--> <p></p> <p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-size:10.0pt;"><b>Curried Zucchini Rice (The Oregonian's Food Day)</b></span></p><p class="MsoNormal"><i>makes 6 C.</i></p><p class="MsoNormal">2 C. basmati rice</p><p class="MsoNormal">1 Tbs. olive oil</p><p class="MsoNormal">1/4 C. chopped onion</p><p class="MsoNormal">1 Tbs. mild curry powder</p><p class="MsoNormal">1 large garlic clove, minced</p><p class="MsoNormal">1 3/4 C. water</p><p class="MsoNormal">1 1/2 tsp. salt</p><p class="MsoNormal">2 Tbs. currants</p><p class="MsoNormal">1 C. plain yogurt</p><p class="MsoNormal">1 1/2 C. coarsely grated zucchini</p><p class="MsoNormal">(1) 15 1/2 oz. can garbanzo beans, drained, or 1 1/2 C. home-cooked </p><p class="MsoNormal">2 tsp. finely minced fresh mint</p><p class="MsoNormal">Preheat oven to 375'F. Place rice in mesh strainer and wash under cold running water until the water runs clear. Drain well. Heat olive oil in med. heavy-bottomed ovenproof pan over med.-high heat. Add onion and curry powder and cook, stirring, about 1 minute. Stir in garlic and drained rice. Add water, salt, currants, and yogurt and stir well to combine. Bring to a boil. Stir and cover with tight-fitting lid or foil. Bake about 15 min. or until rice is tender. Remove from the oven. Fluff rice with a fork, fold in zucchini, garbanzo beans and mint. Cover and let rest 5 min. to heat the beans and zucchini through.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Zucchini Cake (by Jennifer Lise Louis)</b></p><p class="MsoNormal">(A favorite of mine when I was apprenticing at Sauvie Island Organics outside of Portland. Very pretty when baked in a fluted pan)</p><p class="MsoNormal">1/2 C. butter</p><p class="MsoNormal">1/2 C. olive oil</p><p class="MsoNormal">1 3/4 C. sugar</p><p class="MsoNormal">2 eggs</p><p class="MsoNormal">1 tsp. vanilla</p><p class="MsoNormal">1/2 C. buttermilk</p><p class="MsoNormal">2 1/2 C. flour</p><p class="MsoNormal">4 Tbs. cocoa powder</p><p class="MsoNormal">1/2 tsp. baking powder</p><p class="MsoNormal">1 tsp. baking soda</p><p class="MsoNormal">1/2 tsp. cinnamon</p><p class="MsoNormal">1/2 tsp. freshly ground coriander </p><p class="MsoNormal">1/4 tsp. nutmeg</p><p class="MsoNormal">2 C. shredded zucchini or other summer squash</p><p class="MsoNormal">1/2 C. chocolate chips or carob chips (optional, but oh-so-good!)</p><p class="MsoNormal"><br /></p><p class="MsoNormal">1. Preheat oven to 350'F. Cream butter, oil and sugar until light and fluffy, about 5 min.</p><p class="MsoNormal">2. Add eggs, vanilla, buttermilk and beat well until combined</p><p class="MsoNormal">3. Mix dry ingredients and add to creamed mixture.</p><p class="MsoNormal">4. Fold in shredded zucchini and chocolate ships.</p><p class="MsoNormal">5. Bake at 350'F about 35 minutes or until toothpick comes out clean.</p> <!--EndFragment--> </span></span></div> <!--EndFragment--> </div></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-7585808358639577942009-08-09T22:28:00.000-07:002009-08-09T23:18:18.060-07:00CSA - Week 10<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVrArLe9dHR-diJut4JjyF-KdUEPOy7sHQcMDnIE8YWDDqJsJ4vFXhNTAmRzPAsJHkLxX2gQYTznO7gzwTt7i539AFSx6_2fYkqANPULZv2Y2ZSBKZh4befz7K0HadiylafwT8w5BKcU/s1600-h/P8090062.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVrArLe9dHR-diJut4JjyF-KdUEPOy7sHQcMDnIE8YWDDqJsJ4vFXhNTAmRzPAsJHkLxX2gQYTznO7gzwTt7i539AFSx6_2fYkqANPULZv2Y2ZSBKZh4befz7K0HadiylafwT8w5BKcU/s320/P8090062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368214113593689954" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA-YdDYaXrhyphenhyphenIG6SXxNS5-lu_lb_IO2su0Tvfg2ka1JgCr66vsqtQzV9g2nfRr9ZCVIahpfxgNzTONvCU4titH4dXkXXVIlj38JVcfu5rXt0_zhIHriM8PKUN_BWlq8vj7u-NC23f9Fw/s1600-h/P8040034.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxA-YdDYaXrhyphenhyphenIG6SXxNS5-lu_lb_IO2su0Tvfg2ka1JgCr66vsqtQzV9g2nfRr9ZCVIahpfxgNzTONvCU4titH4dXkXXVIlj38JVcfu5rXt0_zhIHriM8PKUN_BWlq8vj7u-NC23f9Fw/s320/P8040034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368214105092355970" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0caorYXckCAZB7YX1EQYVeIjs5eLo0QUYDsmHpHGAEkx922MhN1rb_Pk4IpdxyIyRYW8koKBLR6a8ByOWl9fV8D5U3u_4TxwpCf7EzRHjUKh-w271ZGFbNbmSOMf6pX4r2AlKyW1hEVw/s1600-h/P8010097.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0caorYXckCAZB7YX1EQYVeIjs5eLo0QUYDsmHpHGAEkx922MhN1rb_Pk4IpdxyIyRYW8koKBLR6a8ByOWl9fV8D5U3u_4TxwpCf7EzRHjUKh-w271ZGFbNbmSOMf6pX4r2AlKyW1hEVw/s320/P8010097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5368214095627432690" /></a><br />This week's share will include crisp and peppery-sweet purple cabbage, summer squash, 'Walla-Walla' onion, 'Georgian Crystal' garlic, salad mix, tomatoes, cucumbers, and carrots. Those with Extra-greens shares will receive salad mix. Week 3 of the Flower share brings more glorious 'Sunrich Gold' sunflowers and colorful dahlias.<div><br /></div><div>A general update on the crop production: The cucumbers are about a week shy of coming into full production, so this week will still be a modest sample. I direct seeded the cukes just before we got a couple weeks of cool, cloudy weather, and unfortunately had to reseed due to a high incidence of seed rot. The second planting is just catching up to what survived from the first. Every year brings new challenges....last year, and end-of-August frost killed our cucumber and summer squash plants. This year I am facing a problem with our eggplant. Eggplant has always produced splendidly for us, but a thrip infestation has done significant damage to the flowers on otherwise beautiful plants. The plants seem to be recovering some now, with fruit setting on the newer blooms. I am hoping that these later-setting fruits will yield enough to put in the share. Disappointing news for many of you, I am sure, but I remain hopeful that we will still get some production. On a positive note, I will be harvesting green snap beans by mid-week. Thursday folks can expect to see the first delivery!</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-51638066754466532982009-08-02T22:06:00.000-07:002009-08-02T23:07:49.967-07:00CSA - Week 9<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5o1f-XRDi3aapixAztqmxj-N-n7WRL-FKTUP4BjQSlQckbVRIe7mXef1K85NFnCw3D4fHFnP_mP-72ZskX1Q098QBfK49RyGg3FQd5qAy9fQjjvXs1BOYFsa2vX77cvzXwGgcMbCMkk/s1600-h/P8010096.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5o1f-XRDi3aapixAztqmxj-N-n7WRL-FKTUP4BjQSlQckbVRIe7mXef1K85NFnCw3D4fHFnP_mP-72ZskX1Q098QBfK49RyGg3FQd5qAy9fQjjvXs1BOYFsa2vX77cvzXwGgcMbCMkk/s320/P8010096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365614211957708370" /></a><br />This week's share will include summer squash, 'German Extra-Hardy' garlic, tomatoes, salad mix, carrots, beets (beet option only), the first of the cucumbers, and 'Walla-'Walla' sweet onions. Those with the Extra-greens shares will receive salad mix. This is the second week of the Flower share deliveries....for those of you who didn't sign up but wish to purchase a bouquet, please ask me about the availability of extras at the pick-ups.<div><br /><div>Darrin and I attended the Farmers' Market this past Saturday, and plan on being there most weeks from now until the end of the Market (the 3rd week in October). It was nice to see familiar faces and touch base with old friends. This coming weekend we will be taking garlic, sweet onions, carrots, beets, and heirloom tomatoes, so tell your friends they can find us there between 9 a.m. and 1 p.m.! </div><div><br /></div><div>Items to look forward to in the very near future are snap beans, purple bell peppers, and slicing cucumbers. We will start providing potatoes by mid-August. Now is the</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YBj6_-sOi5qUAPFE7cLxvXd55-a3bIlba-YKoPZjQcfY-BPo-OWl65CYcVDicL_SI5irbWQ8tWAfS04fI3HvO2pNaC0zNTC09EvoRE_GH53wzZB7vv5FzTghnAn-Icv37TTiRcE2qAo/s320/P8020100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365612809755840882" />time to let me know if you are interested in purchasing extra beets, cabbage, carrots, onions, garlic, and tomatoes for preserving (canning, fermenting, freezing, dehydrating) this season. Beginning this week we have plenty of extra tomatoes available, so let me know how I can help you meet your preservation goals. As I write this, our home is rich with the smell of heirloom tomatoes cooking down on the stove for sauce we will enjoy all winter long. Think ahead! Making the most of the summer's bounty now significantly extends the enjoyment of seasonal produce.</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-14617018819278956032009-07-28T09:38:00.000-07:002009-07-28T09:49:58.542-07:00CSA - Week 8<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcUHi6dRTX_3nGQyhdUDMnL63JMef1-P4cP0q17j6ez5obnJbFc_PisksW_attKvWvck17aDgLaZ3fzoLuWohvOfVzhu-HZcodnpY4dowLHEJLB2pDfV2gyZpzPcUkHKFt4FqH0Bgy5o/s1600-h/P7230029.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcUHi6dRTX_3nGQyhdUDMnL63JMef1-P4cP0q17j6ez5obnJbFc_PisksW_attKvWvck17aDgLaZ3fzoLuWohvOfVzhu-HZcodnpY4dowLHEJLB2pDfV2gyZpzPcUkHKFt4FqH0Bgy5o/s320/P7230029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5363553367768707794" /></a><br />This week marks the beginning of the Flower share deliveries. For those of you that signed up for this additional share, enjoy picking out a bouquet of fresh-cut dahlias or sunflowers for the next 8 weeks!<div><br /></div><div>This week's produce share will include salad mix, 'Tendersweet' green cabbage, 1/4 lb. of 'Genovese' basil, carrots, 'Transylvanian' softneck garlic, and 3+ lbs. of tomatoes. Thursday's pick-up will likely receive the first delivery of summer squash. The Extra-greens shares will receive salad mix.</div><div><br /></div><div>All is growing well on the farm. Funny how the plants seem to thrive in the heat, whereas we humans tend to get a little wilty. </div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-56168115521364520422009-07-28T07:28:00.000-07:002009-07-28T09:52:12.138-07:00CSA - Weeks 7/8 Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibewMkwICHNpvSaiFqRdUcRe9Vb089nejN7jNHl8mJAdYHvL3zTCC43t1IP4TalalAjebNrjZpXYA2FP5_DK6yW-t9RZB_HgsvWF_lzTE_A-ubSjY63b5gj8sx5MEavC1QddUEhVJ4Pok/s1600-h/P7260062.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibewMkwICHNpvSaiFqRdUcRe9Vb089nejN7jNHl8mJAdYHvL3zTCC43t1IP4TalalAjebNrjZpXYA2FP5_DK6yW-t9RZB_HgsvWF_lzTE_A-ubSjY63b5gj8sx5MEavC1QddUEhVJ4Pok/s320/P7260062.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5363549395451944610" /></a>Eating seasonally is a bit like experiencing a concert that begins with a soloist and builds into a full symphony with the addition of each musical instrument. The art of cooking with local foods follows a similar rhythm, beginning simply and uncomplicated, each week of the season building creative possibilities with synergistic intensity. Not wanting to waste the bounty your CSA provides is a wonderful incentive to use recipes as inspirational guidelines, perhaps adding or substituting ingredients based on what you have in your kitchen. So, here are some guidelines...<div><br /></div><div><b>Coleslaw w/ Ginger-Mustard Vinaigrette</b> (<i>California Home Cooking</i> by Michele Anna Jordan)</div><div>serves 8</div><div><br /></div><div>1 med. head cabbage (red, green, or 1/2 of each) - about 2 1/2 lbs.</div><div>4 carrots, grated</div><div>1 small red onion, diced</div><div>2 Tbs. apple cider vinegar</div><div>4 Tbs. fresh lemon juice</div><div>2 Tbs. Dijon mustard</div><div>2-3 garlic cloves, crushed and minced</div><div>1-2 serrano chiles, minced (jalapeno works, too)</div><div>2 tsp. peeled and finely grated fresh ginger</div><div>1 Tbs. sugar</div><div>2/3 C. olive oil</div><div>3 Tbs. minced fresh cilantro</div><div>salt and freshly ground black pepper to taste</div><div><br /></div><div>In a medium bowl, toss cabbage, carrots and onion together and set aside. Make dressing by whisking together vinegar, lemon juice, mustard, garlic, chile, ginger, and sugar. Slowly whisk in olive oil and then add cilantro. Add salt/pepper to taste, then pour dressing over cabbage mixture. Toss until well coated. Let rest 10 min. before serving, or cover and chill until ready to serve.</div><div><br /></div><div><b>Simple Pan-Asian Slaw</b> (Moosewood Restaurant's <i>Simple Suppers</i>)</div><div>Serves 4</div><div><br /></div><div>3 C. shredded cabbage (great mixed with some shredded c</div><div>arrot and/or julienned celery)</div><div>1/3 C. thinly sliced scallions/green onions</div><div>1 Tbs. vegetable oil</div><div>1/4 tsp. fine sea salt</div><div>1 tsp. sugar</div><div>1 1/2 Tbs. unseasoned rice vinegar</div><div>1-2 Tbs. chopped fresh dill, basil, or cilantro (optional)</div><div><br /></div><div>Place cabbage/cabbage mixture in a serving bowl. Put scallions on top, but don't stir. In a small pan, heat oil until hot - almost smoking - and pour it over scallions. Sprinkle on salt, sugar, and vinegar and toss well. Serve right away or keep in refrigerator up to a few days.</div><div><br /></div><div><b>Cabbage Salsa</b> (<i>The Great Salsa Book</i> by Mark Miller)</div><div>yields about 2 C. / serving suggestions: w/ barbecued food, especially ribs</div><div><br /></div><div>1 1/2 C. unseasoned rice vinegar</div><div>1 C. water</div><div>2 C. packed cabbage, diced small</div><div>3-4 serrano chiles, cut into rings (1+ tsp. hot red chile flakes would substitute fine)</div><div>3 Tbs. seeds and diced red or orange bell pepper</div><div>3 Tbs. sugar</div><div>1/2 tsp. salt</div><div>1 1/2 C. peeled, cored, and finely diced pineapple (mango would be nice, too)</div><div>1 Tbs. minced fresh cilantro</div><div><br /></div><div>Bring vinegar, water, chiles, sugar, and salt to a boil in large saucepan. Reduce liquid by half, about 10 min. Add cabbage and cook for 45 sec.-1 min., stirring occasionally. Strain, reserving the liquid, and cool the cabbage in a bowl placed over a larger bowl of ice water. When cool, add 1 Tbs. of reserved cooking liquid, the pineapple, bell pepper, and cilantro. Combine thoroughly.</div><div><br /></div><div><b>Basil Lemonade</b> (from Sunset Magazine, May 2003)</div><div>Makes 4 1/2 C.; about 4 servings</div><div><br /></div><div>In a 1 1/2-2 quart glass or bowl, combine <b>1/2 C. rinsed, lightly packed fresh bas</b></div><div><b>il leaves</b> and <b>3 Tbs. sugar, agave syrup, or honey</b>. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add <b>4 C. water and 1/2 C. freshly squeezed lemon juice</b>. Stir until sugar is dissolved, 1-2 min. Taste and add more sweetener, if desired. Pour through a fine strainer and chill before serving. Garnish with sprigs of fresh basil. </div><div><br /></div><div><b>Basil Oil</b> (from Sunset Magazine, May 2003)</div><div>Makes about 1 C.</div><div><br /></div><div>Great to have on hand form fresh tomatoes and mozzarella, among other things!</div><div><br /></div><div>1. Rinse/drain 1 1/2 C. lightly packed fresh basil leaves. Pat dry with towel. Combine basil leaves, 1 C. extra-virgin olive oil in a blender or food processor, whirl just until leaves are finely chopped (don't puree).</div><div>2. Pour mixture into a 1 - 1 1/2 quart pan over med. heat. Stir occasionally until oil bubbles around pan sides and reaches 165 degrees on a thermometer, 3-4 min. Remove from heat and let stand until cool, about 1 hr.</div><div>3. Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour mixture into strainer. After oil passed through, gently press basil to release remaining oil. Discard basil. Serve oil or cover in airtight container and store in refrigerator up to 3 months. The olive oil will likely solidify when chilled, but will quickly liquify when set out at room temperature. </div><div><br /></div><div><b>Tuscan Bread and Tomato Salad</b><b> (Panzanella)</b> (from Sunset Magazine, June 2006)</div><div>Serves 4</div><div>Great served with a selection of fruits and cheeses.</div><div><br /></div><div>7 Tbs. extra-virgin olive oil</div><div>2 Tbs. butter</div><div>2-3 cloves garlic, chopped coarsely</div><div>1 12-inch length of baguette</div><div>2 Tbs. balsamic vinegar</div><div>2 tsp. salt</div><div>1/4 tsp. coarsely ground black pepper</div><div>3 lb. very ripe assorted tomatoes (about 8 med.), chopped, or whole if using cherry tomatoes</div><div>1/2 C. basil leaves, torn into pieces or cut into ribbons</div><div><br /></div><div>1. Preheat oven to 350' F. In a small pan over medium heat, combine 2 Tbs. olive oil, the butter, and garlic; stir until butter melts, about 2 min.</div><div>2. Cut baguette into 1/2 in. cubes and put in a 10"x15" baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10-15 min. Remove from oven and let cool in pan.</div><div>3. Mix remaining olive oil, vinegar, salt and pepper in a bowl. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls or serves over fresh greens. Garnish with basil.</div><div><br /></div><div>Summer wouldn't be complete in our house without the following dish. My best friend's father made this when I was growing up, and it is still a favorite of mine on a hot summer evening, served with fresh baked bread and salad greens....</div><div><br /></div><div><b>Bob's Philly Basil Linguine</b></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2e1DkkzvtBSTQvoVv1YwDY3OpONpdZ7bpttNRGCwuhcDwOOibmE67r8T_5lzKVk5y7GSHODZk-hBDLLXiHJ3GBGk-JX6y381eHolWJJ_UIjvAoiH1aqeFfNb_PWxmYHhBmAjdSX93qI/s320/P7230045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5363548192486417282" /><div><br /></div><div>3 C. fresh tomatoes, chopped</div><div>1 8 oz. cream cheese, cubed (light works fine)</div><div>3/4 C. olive oil</div><div>1 Tbs. red wine vinegar</div><div>1/3 C. fresh chopped basil </div><div>2-4 garlic cloves, minced</div><div>1 tsp. salt</div><div>1/2 tsp. freshly ground black pepper</div><div>1 lb. linguine pasta</div><div><br /></div><div>In a large serving bowl, combine tomatoes, cream cheese and all ingredients except pasta; mix lightly. Cover and marinate at room temperature about 2 hours. Prepare linguine as directed on package. Add pasta to marinade, toss lightly. Top with 1/2 C. toasted pine nuts; garnish with grated parmesan cheese and basil. Serve at room temperature (also great cold as leftovers).</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-75719080550438003442009-07-19T22:45:00.000-07:002009-07-19T23:38:47.549-07:00CSA - Week 7<div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8F8UDkBKO1EWgY7cnWdLw9-bDXZ4PCa-L7K5SjSrXqOK-Uu2Z7uXvvCH93mG-pBEVvKMTihd7EDLwQyxM1tDQ5nSgMKvJ75wxuM1NbSFakKdt0LRXqIhS08LJ3MGG9kDnH30H2zaMVI/s320/P7190034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360419668085756514" /></div><div><br /></div><div>This week will include the first delivery of beets. This means that those of you who signed up to receive beets will get one bunch each of beets and carrots. Those who opted out will instead receive two bunches of carrots. The beet roots are a mix of 'Golden', 'Red Ace', and 'Chioggia' (the bull's-eye variety), and the beet greens are wonderful steamed or sauteed. The Extra-greens shares will receive salad mix this week.</div><div><div><div><br /></div><div>In addition to carrots and beets, this week's delivery will include salad mix, fresh dill, garlic, and the very first taste of the season's tomatoes! The tomatoes are just beginning to ripen in earnest, thanks to the much-needed heat this past week. By next week I will be able to give a nice quantity of them. On deck for delivery in the near future are summer squash, cabbage, and 'Walla-Walla' onions. 'Japanese-Long' eggplants are growing quickly, as are the snap beans and cucumbers.</div><div><br /></div><div style="text-align: center;"> <img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi680xVTypSeI2ST8tcFUb-vDuu2MI8HIItHaWzQEchfA6B2z6jtZ3jNuWaig_p2ZONvjXwqTVuI9H5h7r3ZC1fCiiGrEaDo9zMzrraP7mUUXCx6npDlEHa-yjGedVgk5GODkwBzVoJW7w/s200/P7160005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360422100950292546" /><img style="cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBD3eV1cWp9BPEBSO9tGI2lOIZCHLtEDigWn6qZS0Wu7UWfwk6zNNDy20Km06emmD2DIZjN4EpAaubNiQOO79sO3729kkO1gHSQmmpyJv8yR_dV9AlXdaPLqqI-CpFo09q_dFbVnbSZUY/s200/P7180020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360422115918343314" /><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikf5OZuIp-JoqLCQC_2qtWpD5ClaK8RQucZWv_3UPM_8IG8STYk61eh7CCy3-OTC9hpBmhxyZhwGDEXMnrAM01f1Tov3nkyA9XNQyubk4GGwKHwyqxtv_J8qO4loKOCwXlG8PSQSVrWas/s200/P7180023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360422107496365042" /></div><div><br /></div><div>We have been working on harvesting our garlic crop this week....making a big push (thanks to Darrin, my Mom, and Kevin), we were able to finish the task. It is a gorgeous crop this year! Look forward to enjoying a great number of varieties this summer. The garlic will need to dry down for 2-3 weeks before it will be ready to clean and consume. Cleaning all of that garlic by hand is a daunting task for one, so stay tuned for a notice about our second-annual garlic cleaning party at the farm!</div></div></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-22075192800830712172009-07-19T22:22:00.000-07:002009-07-19T23:35:36.988-07:00Hiving my first honey bee swarm....<div>...was one of the most exciting things I've ever done! Last week, half of my new hive left an over-crowded home in search of a new one. Fortunately, I was there to show them some available real estate. In honor of the occasion, this week one lucky CSA member will receive a pint of our the honey we harvested last fall. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yib-URgBidsHW-hNI2jRpzDo5Y22x9yhGx_Im2mv94rMhZd9OSB0GuhXiykHAcLLwBSQYg1i_eXXvWrPOHSOgr86NWc9pqU4K-dgvMpf_ctR2bs05t0ekyC_tLz4Jdl9J5CoXNizrgU/s1600-h/100_0710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yib-URgBidsHW-hNI2jRpzDo5Y22x9yhGx_Im2mv94rMhZd9OSB0GuhXiykHAcLLwBSQYg1i_eXXvWrPOHSOgr86NWc9pqU4K-dgvMpf_ctR2bs05t0ekyC_tLz4Jdl9J5CoXNizrgU/s400/100_0710.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360412468729546882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxfW2wdUiN8uoOtTCCq23pOxM4u5f9UEerd15XB_TANHmz_CKE1mleXqxKoYlstAqI5AzGsNp-22KfdjZ_2R9DIrwe26WRgW6Am3nHKg7AuXpFsrSxQ-qZ0riy0W8VzqOiKMPB5wDjV0/s1600-h/100_0701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxfW2wdUiN8uoOtTCCq23pOxM4u5f9UEerd15XB_TANHmz_CKE1mleXqxKoYlstAqI5AzGsNp-22KfdjZ_2R9DIrwe26WRgW6Am3nHKg7AuXpFsrSxQ-qZ0riy0W8VzqOiKMPB5wDjV0/s400/100_0701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360412459905463810" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK8PALT9N4oV_KQ0Ipl9vqoxm0c2zjROC_6_dJ8AyzyHwESG91tcvz8eyxwgW7Z7ejQgs5tHa8lxuyB9l8sPl-K3Oa3JR5bzpbs-XouV75TnGVFsre2rp2TgJVQcZCl8AkpQy8PAE3zY/s1600-h/100_0713.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK8PALT9N4oV_KQ0Ipl9vqoxm0c2zjROC_6_dJ8AyzyHwESG91tcvz8eyxwgW7Z7ejQgs5tHa8lxuyB9l8sPl-K3Oa3JR5bzpbs-XouV75TnGVFsre2rp2TgJVQcZCl8AkpQy8PAE3zY/s400/100_0713.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360412454143101906" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwyLOi44oGj4NeHTUdKXQCM_1H4YlLocEUpam0uIlzLArlXYjIEZabUW3-iazny91iyRw4KxJnWSSnpwxqv0P816jXCuYW03fzr1A4hw8fZgsGZxq6tHCG5u9nbfT4ragA_I0XR2a-aU/s1600-h/100_0716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwyLOi44oGj4NeHTUdKXQCM_1H4YlLocEUpam0uIlzLArlXYjIEZabUW3-iazny91iyRw4KxJnWSSnpwxqv0P816jXCuYW03fzr1A4hw8fZgsGZxq6tHCG5u9nbfT4ragA_I0XR2a-aU/s400/100_0716.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5360412443812395650" /></a><br /><div style="text-align: center;"><br /></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-38047584303060699642009-07-12T22:18:00.000-07:002009-07-13T23:03:38.980-07:00CSA Recipes - Week 6Someone asked me last week what to do with carrot tops (other than feed them to your guinea pig or compost pile)....it reminded me of a recipe passed on to me by a CSA member last year:<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Tuscan Carrot Top and Rice Soup <span class="Apple-style-span" style="font-style: italic; font-weight: normal; ">serves 4</span></span></div><div>(http://www.astray.com/recipes/?show=Carrot%20topand%20rice%20soup%20(tuscan)</div><div><br /></div><div>3 Tbs. Extra-virgin olive oil</div><div>1 medium onion, minced</div><div>1 C. carrots, diced</div><div>1 stalk celery, diced</div><div>3 cloves garlic, minced</div><div>1/2 tsp. salt</div><div>1/2 tsp. freshly ground black pepper</div><div>6 C. vegetable broth</div><div>1/2 C. short grain rice</div><div>1 1/2 C. chopped carrot tops</div><div>4 Tbs. grated fresh Parmesan or Romano cheese</div><div><br /></div><div>1. Heat oil in a large, heavy-gauge soup pot. Saute onion, carrots, celery, and garlic for 5 min. over low heat until translucent. Add salt and pepper; pour in broth and bring to a boil. </div><div>2. Add rice to the boiling broth and cook for 15 min. or until the rice is almost tender. Add carrot tops and cook for 5 min. more, mixing well. </div><div>3. When rice is done, pour the soup into four bowls, sprinkle with cheese, and serve. Garnish with finely chopped fresh basil if desired.</div><div><br /></div><div>For another carrot recipe, here is an intriguing one my sister has prepared:</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Carrot/Raspberry Salad</span></div><div><span class="Apple-style-span" style="font-style: italic;">serves 4-6</span></div><div><br /></div><div>1/2 Tbs. red wine (or white balsamic) vinegar</div><div>2 Tbs. sugar</div><div>1/2 tsp. salt</div><div>1 Tbs. canola or safflower oil</div><div>3-4 carrots (= to 2 C.), grated</div><div>1/4 C. chopped parsley (hmmm....I wonder how basil would substitute here?)</div><div>1 C. raspberries, fresh or thawed</div><div><br /></div><div>In a bowl, whisk together vinegar, sugar, salt and oil. Add 2 C. grated carrots and chopped parsley; mix well. Gently stir in raspberries just before serving. Serve at room temperate or chilled (keeps 1-2 days in refrigerator). </div><div><br /></div><div>Kale is wonderful in soups because it becomes tender without losing all its chewy texture.</div><div>The following is great served with a warm crusty bread (with extra-virgin olive oil and red wine vinegar to dip it in) along with a bowl of freshly grated Parmesan cheese:</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Kale and Sausage Soup</span> (from Kitchen Gardener magazine)</div><div><span class="Apple-style-span" style="font-style: italic;">serves 6</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>1/2 to 3/4 lb. linguica or chorizo sausage (spicy sausages)</div><div>1 large bunch kale, about 3/4 lb.</div><div>2 Tbs. olive oil</div><div>2 C. chopped onion</div><div>2-3 cloves garlic, minced</div><div>6-7 C. chicken or vegetable stock</div><div>2 large carrots, diced</div><div>salt and freshly ground black pepper to taste</div><div>1 1/2 C. diced fresh or chopped canned tomatoes</div><div>1 Tbs. fresh basil, chopped</div><div>2-3 tsp. red wine vinegar</div><div><br /></div><div>1. Bring a medium saucepan of water to a boil. Prick the sausage 8-10 times with a fork, add to boiling water and boil for 8 min., to cook out some of the fat. Transfer sausage to a plate. While sausage cools, strip kale leaves from stems, tearing leaves into bite-size pieces. Put leaves in a colander and rinse with cold water. Set aside. When sausage is cool enough to handle, cut into 1/4 inch pieces.</div><div>2. Heat olive oil in a large soup pot. Add chopped onion, saute over med. heat 8-9 min. or until translucent. Stir in garlic, saute several more seconds, then add stock and carrots. Bring stock to a boil, reduce heat and cover partially, simmering for 5 min. Stir in kale, sliced sausage, and salt/pepper to taste; simmer 10 min. Stir in basil, tomato and simmer another 8-10 min. Add more salt if necessary. Turn heat off and let soup sit for 30 min. Reheat, stirring in vinegar, to taste, just before serving.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Scallop and Sugar Snap Pea Stir-Fry</span> (from Sunset magazine, May 2004)</div><div><span class="Apple-style-span" style="font-style: italic;">Serves 4</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Serve with cooked rice.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>3/4 lb. sugar snap peas, trimmed and blanched (see Week 4 for instructions)</div><div>12 oz. sea scallops, rinsed and patted dry</div><div>1/2 C. fat-skimmed chicken stock</div><div>2 Tbs. rice wine or mirin</div><div>1 Tbs. cornstarch</div><div>2 Tbs. vegetable oil</div><div>2 Tbs. thinly sliced green onions</div><div>1 Tbs. minced garlic</div><div>1/4 tsp. hot chile pepper flakes</div><div>1/2 C. slivered fresh basil leaves</div><div><br /></div><div>1. Cut blanched sugar snap peas on the diagonal into about 1/2" lengths. Cut scallops in half to form half-moon shapes. </div><div>2. In a small bowl or glass measure and whisk together broth, mirin, and cornstarch until well blended.</div><div>3. Pour oil into 12" nonstick frying pan or 14" wok over med-high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30-45 seconds.</div><div>4. Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 min. Stir in sugar snap peas and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist looking in the center of thickest part (cut to test), 2-3 min.</div><div>5. Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">And finally, a general formula for making basil pesto:</span></div><div><br /></div><div>For every 2 C. firmly packed basil, add 1/3-1/2 C. olive oil, 1/2 C. cheese (typically Parmesan or Romano), 1/2 C. nuts (traditionally pine nuts), 3-4 cloves garlic (peeled and quartered before adding to food processor or blender) and salt and pepper to taste. Blend the above ingredients in a food processor or blender until desired consistency is reached.</div><div><br /></div><div>Get creative with pesto....experiment with different cheeses, nuts (compare toasted vs. raw), various oils, adding lemon juice, other herbs etc. etc.</div><div><br /></div><div>Bon appetit!</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-65998659401474852009-07-12T21:26:00.000-07:002009-07-12T22:17:32.928-07:00CSA - Weeks 5/6<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Sk4t0DJyMa8BqEbd45wQ_rWUpSHG9Fmdtk4IspZPLr7amekEzN8KET0m5_rfYySl-UhR9-HJ3iXvLC4ZPgXGYOCjcUrHd2CJNT0ow3vhyphenhyphenLg7wQrOy7Jat8uDORvnhrpO9o2t-PgQqu8/s1600-h/IMG_2706.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Sk4t0DJyMa8BqEbd45wQ_rWUpSHG9Fmdtk4IspZPLr7amekEzN8KET0m5_rfYySl-UhR9-HJ3iXvLC4ZPgXGYOCjcUrHd2CJNT0ow3vhyphenhyphenLg7wQrOy7Jat8uDORvnhrpO9o2t-PgQqu8/s320/IMG_2706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5357807918507237570" /></a>This is a bit of a catch-up post....last week (week 5) was a whirlwind of visiting family and Fourth-of-July weekend celebrations, topped off with a vicious 36-hour stomach virus that put Darrin and me out of commission mid-week. Fortunately, we recovered quickly, and thanks to very accommodating and understanding CSA members, I was able to delay the Thursday drop until Friday in order to get some much needed rest. <div><br /></div><div>Darrin's family and I hiked Mount Scott on July 4th - a fun way to spend the day</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HHgx7InGzUQgT_JQ1pavKVL5ecck-wEsu8AWfi-A-_LYK1wfocScDcwlp3xBcv011-T9wHrwrb2Au8dq9o61gdfdfCgYxnsgGHmztPZpsxSSfJgy95nK0K3f0oiCpMxZPZzgGKDBSEs/s200/P6270012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5357807056916398498" />together and capture some awesome views of Crater Lake. Darrin's nephews have been visiting from Anchorage, AK for several weeks (Matt, Kevin, and Hunter - ages 17, 15, and 10, respectively). They have all been highly entertaining, and I'm especially grateful to Matt and Kevin for their help on the farm (though I must acknowledge, Hunter holds great promise as a farmer's assistant a few years from now!). <div><br /></div><div>I was also spoiled to have my Mom, eldest sister Jen and two of her children (Henry and Lily) for a 3 day visit last week. We ate lots of good food (K.Falls has a Vietnamese restaurant that is always a must-go-to when they are in town), rented Kayaks from The Ledge and enjoyed an afternoon at Lake of the Woods, and (of course) toured about the farm. Next week my Mom returns with my other sister, Shoshawna, for a couple of days. I can hardly wait!</div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6k9BWwX46ik7QE2kJ1TjGFuWaVRbM9BNkPGFhE2eMGB16nRXkoS20kA4Jub6LsC5SXXvqFM0r33xBwEt5Nh0dqNfq3aOQG2AfgWKGrTt3thCPECzm1wy5IzHYMAXFIlDN0dh_whxGhI/s200/P7120002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5357807047654992194" /></div><div><br /></div><div>Last week's produce share included carrots, basil, strawberries, salad mix, and the peak delivery of sugar snap peas. This week (week 6), you will be enjoying the last of the sugar snap peas, the first of the garlic ('Shantung Purple', a <span class="Apple-style-span" style="font-style: italic;">Turban</span> variety with moderate heat), more carrots, kale, basil, strawberries, and salad mix. The Extra-greens share will be salad mix this week.</div><div><br /></div><div>I am beginning to see a lot of blushing going on in the greenhouse .....perhaps we will have the first tomatoes by next week?? Also, the dahlias are beginning to open, so I anticipate the flowers will be coming on within the next week or two. So much to look forward to!</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-58719129284462866002009-06-30T05:53:00.001-07:002009-06-30T07:38:24.932-07:00CSA Recipes - Week 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UdwXrx2yghAk-bzFkoWQVNXpF4aXPWst_VhBLhfSY8U4ykY3VAXZ2Hi7g7UXt5GMLkNEe6v1K_q1F7PbuFOw8G331FsB_4W_9CcG8nVmpjhtTnst6nfx-sRjopkPUm4O8IGwRYL41CA/s1600-h/P6270015.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UdwXrx2yghAk-bzFkoWQVNXpF4aXPWst_VhBLhfSY8U4ykY3VAXZ2Hi7g7UXt5GMLkNEe6v1K_q1F7PbuFOw8G331FsB_4W_9CcG8nVmpjhtTnst6nfx-sRjopkPUm4O8IGwRYL41CA/s320/P6270015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5353105524540206242" /></a>Feeling a little overwhelmed by the rhubarb compiling in your refrigerator? This week will be the last delivery of it for the season, so try to get inspired to experiment with this marvelous spring vegetable. In case you had any doubts about the Rhubarb-lentil soup recipe posted a couple of weeks ago, a CSA member brought me a sample last week of her version, and it was fantastic!! Also, just yesterday eve I made a batch of the rhubarb spritzer, but used the juice of a whole lime instead and added about a cup of fresh mint to the pot and let it stew with the rhubarb. Yum! You can do any number of variations with that recipe, and the results are bound to be refreshing and delicious! But, in case you are still not convinced to try either one of those, here is one classic not to be missed:<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Rhubarb-Strawberry Crisp</span></div><div>(about 6 servings) <span class="Apple-style-span" style="font-style: italic;">from the Moosewood Cookbook</span></div><div><span class="Apple-style-span" style="font-style: italic;"> - an easy cobbler to make...use less sugar if you'd like it tart</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>2 lbs. fresh rhubarb, cut into 1/2-1" chunks</div><div>3-4 C. sliced strawberries (you can vary this recipe by adding other fruits, such as apple)</div><div>1/3 - 1/2 C. cane sugar</div><div>1 C. rolled oats</div><div>1 C. unbleached flour</div><div>2-3 Tbs. brown sugar</div><div>1/2 tsp. cinnamon</div><div>a dash or two of each: nutmeg and allspice</div><div>1/4 tsp. salt</div><div>5 Tbs. melted butter</div><div><br /></div><div>1. Preheat oven to 375'F.</div><div>2. Combine rhubarb and strawberries in 9" square pan. Sprinkle with cane sugar.</div><div>3. Mix together remaining ingredients in med.-sized bowl. Distribute over top of the fruit and pat firmly into place. </div><div>4. Bake uncovered 35-40 min., or until the top is crisp and lightly browned and the fruit is bubbling around the edges. Serve hot, warm, or room temperature. </div><div><br /></div><div>For additional rhubarb recipes, please click on the link provided (under 'Rhubarb recipes') in the link section at the bottom of this blog page.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Now, as for sugar snap peas</span>, they, too, can be fun to cook with (if you don't eat them all first). As you will be receiving a lot of these sweet things in the next couple of weeks, I thought I should touch on ways to incorporate pea dishes into your evening meals. Sugar snap peas' sugars turn quickly to starch once picked, so these are one crop you don't want to be stingy with...enjoy gorging on them without guilt while they last! In cooking, peas partner well with butter, sesame and peanut oils; herbs such as dill, parsley, basil, chives and mint; ginger, fresh garlic (or scapes!), shallots, onions, and scallions. When used in cooked dishes, it is easiest to eat the peas if you remove the strings (with a paring knife, cut into the stem end, lift the string that binds the pea like a zipper, and pull down to the blossom end), however, in my laziness I often skip this step and worry about that when I'm eating them. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Stir-fried Peas with Red Pepper Flakes</span></div><div><span class="Apple-style-span" style="font-style: italic;">(serves 4-6)</span></div><div><br /></div><div>1 1/2 Tbs. roasted peanut or sesame oil</div><div>1 garlic clove, chopped (or about 1 tsp. chopped garlic scapes)</div><div>1 lb. sugar snap peas, strung</div><div>1/2 - 1 tsp. sea salt</div><div>fresh ground black pepper to taste</div><div>sprinkle with red pepper flakes to taste</div><div><br /></div><div>Heat a wok or large skillet (med.-high heat), then dribble in the oil. When oil is hot, add the peas and garlic and stir-fry until peas are bright green. Turn off the heat, sprinkle with salt and peppers, toss again, and serve. Variations may include items such as fresh mince ginger, or even turnips (halved and added a couple minutes before adding peas).</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Blanched Sugar Snap Peas <span class="Apple-style-span" style="font-style: italic;">(Cook's Illustrated Best Recipe Cookbook)</span></span></div><div>(serves 4-6)</div><div><br /></div><div>1 tsp. salt</div><div>4 C. (about 1 lb.) sugar snap peas, strings removed</div><div><br /></div><div>Bring 6 C. water to boil in large saucepan. Add salt and peas, cooking until crisp-tender, 1 1/2-2 min. Drain, shock in ice (or cold tap) water, drain again, and pat dry. Can be set aside for up to 1 hour before seasoning)</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">...with Hazelnut Butter and Sage</span></div><div>2 Tbs. chopped, toasted hazelnuts</div><div>2 Tbs. unsalted butter</div><div>2 Tbs. chopped fresh sage leaves</div><div>salt/black ground pepper to taste</div><div><br /></div><div>1. Toast nuts in small skillet over med. heat, tossing pan often for even toasting, 3-4 minutes or until just fragrant. Set aside.</div><div>2. Heat butter in medium saute pan over med. heat until it turns the color of brown sugar and smells nutty, about 5 min. (do not let burn). Add blanched peas, sage, and nuts. Toss to combine and cook until peas are heated through, 1-1/2 min. Adjust seasonings, adding salt/pepper to taste. Serve immediately.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">...with Ham and Mint (can omit ham for vegetarian version)</span></div><div>1 Tbs. unsalted butter</div><div>1/2 C. country or smoked ham, cut into 1/4" dice</div><div>2 Tbs. chopped fresh mint</div><div>salt/ground black pepper to taste</div><div><br /></div><div>Melt butter in med. saute pan over med. heat. When foam subsides, add ham and saute for 1 min. Add peas and mint, tossing to combine. Cook 1-1 1/2 min. until peas are heated through. Adjust seasonings, serve immediately.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">....with Lemon, Garlic, and Basil</span></div><div>2 Tbs. extra-virgin olive oil</div><div>zest of 1 med. lemon, minced, plus 1 Tbs. juice</div><div>1 med. garlic clove, minced (or 1 tsp. mince garlic scape)</div><div>8 fresh basil leaves, chopped</div><div>salt/ground black pepper to taste</div><div><br /></div><div>Heat oil in med. saute pan over med. heat. Add zest and garlic, saute until garlic is golden, about 2 min. Add peas, lemon juice, and basil. Toss to combine and cook 1-1 1/2 min. until peas are heated through. Adjust seasonings and serve immediately.</div><div><br /></div><div><br /></div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com1tag:blogger.com,1999:blog-2802342198178996381.post-30789719964501081872009-06-28T21:39:00.000-07:002009-06-28T22:23:09.223-07:00CSA - Week 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SV11OBRybJwzWXqeZRX623ExB2Kl6i1mOHqxyHxs6vdVsTqhmVSybAl2HrrstiWGUE7acYa0RIkYrk_bNsKc4Ccs0I_jq5VKXqod3ujxwCMqB4Y0dlPe6AgUsl-QPxnOe_1t-6Ksi1Y/s1600-h/P6240005.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SV11OBRybJwzWXqeZRX623ExB2Kl6i1mOHqxyHxs6vdVsTqhmVSybAl2HrrstiWGUE7acYa0RIkYrk_bNsKc4Ccs0I_jq5VKXqod3ujxwCMqB4Y0dlPe6AgUsl-QPxnOe_1t-6Ksi1Y/s320/P6240005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352612171617232482" /></a><br />The wait is finally over! This week you will be feasting on ample amounts of sugar snap peas and the first delicately crisp, sweet carrots. I feel compelled to remind you that sugar snap <img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9oylNmrKzuwmVhwYDyWhUlvb3xOQD1uAERctNmHE3J8Rf0dpjJrpCOK8is_83lma5JursAoUaqEY0eZjgnOVlfO-FG_K-OKEpXYf1l0FEEKX5qdceT-Z0Jlzhn49c4ezqhlzQ4b4mYk/s200/P6270018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352613281243768066" />pea pods are edible (unlike shelling peas)....most of you already know this, but I remember one customer a long time ago that informed me how much work it was to shell all of those sugar snap peas. Poor thing. <div><br /></div><div>This week's share will also include turnips,</div><div>strawberries, flat-leaf parsley, salad mix, and the last delivery of rhubarb. The Extra-greens share is salad mix this week.</div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9drwqcHSfkEnfmpr9v_FIaHxXfCpi3ZtjTlsl3PqZyAkVaqryhT_oHEsItgX_gvCsadCmAoEy0Sc5w8HaZcr0eyWL8aGsJoN5UmPaRvTvVTfWlTYMVSrdk31sLPhLt3FlwpltZ6Litc/s320/P6240002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352614576260355954" /><div><br /></div><div>We have been busy on the farm keeping up on the weeding, staking our determina</div><div>te tomatoes and sweet peppers, seeding more successions of salad greens, carrots, and beets, and harvesting the earliest garlic variety ('Shantung Purple', a hardneck type). The greenhouse tomatoes are growing at warp speed, and the fruit set looks terrific. We should be</div><div>enjoying fresh tomatoes around the end of July! </div><div>I will be posting recipes shortly for rhubarb (as requested) and sugar snap peas. <span class="Apple-tab-span" style="white-space:pre"> </span> </div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0tag:blogger.com,1999:blog-2802342198178996381.post-21964657103540092172009-06-21T22:32:00.000-07:002009-06-23T07:56:04.188-07:00CSA Recipes - Week 3<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkafs9Xa2JMGVULR5q9qSujiNoG0nXG5iM7fyhIn5BwrNlNoU0MsnLgHbpIrd7cdBMRzJ-EORX3XlZn5tq2fPbd47l4l5vMOwdpXRtSj1oFeY66X7hJBfNQcOFpbMliBdQM7nJXRJlWk/s1600-h/P6210010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkafs9Xa2JMGVULR5q9qSujiNoG0nXG5iM7fyhIn5BwrNlNoU0MsnLgHbpIrd7cdBMRzJ-EORX3XlZn5tq2fPbd47l4l5vMOwdpXRtSj1oFeY66X7hJBfNQcOFpbMliBdQM7nJXRJlWk/s200/P6210010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5350029613215901154" /></a><br /><span class="Apple-style-span" style="font-weight: bold;">Lavender Shortbread Cookies</span> <span class="Apple-style-span" style="font-style: italic;">(a favorite of mine and a beautiful way to incorporate this flower into your culinary world) - </span>makes 3 dozen.<div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>1 C. (2 sticks) butter, softened (I usually use salted, but use unsalted if you wish)</div><div>1/4 C. granulated sugar (I grind up raw cane sugar for this)</div><div>5 Tbs. confectionary/powdered sugar</div><div>2 C. unbleached, all-purpose flour</div><div>1 tsp. fine sea salt</div><div>2 Tbs. fresh lavender flower petals (purple part only), chopped</div><div>1 egg mixed w/ 1 Tbs. cold water for egg wash</div><div>1/4 C. granulated sugar or coarse, raw cane sugar (for rolling dough in)</div><div><br /></div><div>1. In large bowl, beat butter until pale yellow and fluffy. Gradually add the sugars and beat well. In a small bowl, stir together the flour, lavender, and salt. Add to the butter mixture and beat until thoroughly combined. Roll dough into 2 logs about 1 1/2" in diameter x 12" in length. You may wish to freeze one log for later at this point....simply wrap in parchment paper or plastic wrap, seal well and place in freezer for up 3 weeks. Wrap logs in plastic wrap and chill for at least 1 hour. </div><div>2. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Unwrap chilled dough and brush with eggwash mixture. Roll logs in 1/4 C. sugar. Slice dough into 1/4" thick pieces and place 1" apart on baking sheets. Bake until lightly golden around the edges, about 10-12 minutes. Cool completely. Enjoy!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Indian-Spiced Lentils w/ Kale</span> - from Cook's Illustrated<span class="Apple-style-span" style="font-style: italic;"></span></div><div><span class="Apple-style-span" style="font-style: italic;">(serves 4 as a side dish)</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Use common brown, green, or whole red lentils in this dish.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>1 lb. kale, stemmed and chopped</div><div>2 Tbs. unsalted butter or ghee</div><div>1 tsp. ground coriander</div><div>1/2 tsp. ground cumin </div><div>1/2 tsp ground mustard </div><div>1/4-1/2 tsp. hot red pepper flakes</div><div>2 garlic cloves (or 1-2 Tbs. minced garlic scapes), minced</div><div>2 tsp. minced fresh gingerroot</div><div><br /></div><div>1. Bring lentils, 6 C. water, and salt to boil in med. saucepan; boil for 5 min. Reduce heat; simmer until lentils are tender but still hold their shape; 20-25 min., adding kale during last 5 minutes of cooking. Drain, reserving 1 C. cooking liquid.</div><div>2. Meanwhile, heat butter in large skillet over med. heat. Add coriander, cumin, mustard, and pepper flakes; saute to develop flavors, about 1 min. Add garlic and ginger; saute until softened and fragrant, about 2 min. Add lentils and kale and reserved cooking liquid. Simmer to marry flavors, about 5 min. Adjust seasonings to taste and serve.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Linguine w/ Braised Fennel and Kale Sauce</span> <span class="Apple-style-span" style="font-style: italic;">(I usually omit the fennel because I don't grow it, and add chopped basil and roasted hazelnuts before serving to add a sweet nuttiness to this dish.) - </span>serves 4</div><div><br /></div><div>1/4 C. extra-virgin olive oil</div><div>1 med. onion, minced</div><div>1 med. fennel bulb (about 1 lb.), fronds removed, minced, and reserved (about 1 Tbs.); stems discarded; and bulb trimmed, halved, cored, and sliced thin</div><div>3/4 lb. kale, stemmed, washed, and chopped coarse</div><div>2 Tbs. balsamic vinegar</div><div>1 lb. linguine or spaghetti</div><div>1/4 C. grated Parmesan or Romano cheese, plus more for table</div><div>salt and pepper to taste</div><div><br /></div><div>1. Bring water to boil in a large pot for cooking pasta (at least 4 qts.)</div><div>2. Heat oil in large skillet or saute pan with cover on. Add onion; saute over med. heat until softened, about 5 min. Stir in fennel and cook until golden, about 10 min.</div><div>3. Add 1/2 C. water and salt and pepper to taste. Stir in kale and cover. Simmer over med.-low heat until fennel is tender and kale is fully cooked, about 10 min. Stir in vinegar and simmer to blend flavors, about 1 min. Adjust seasonings and keep sauce warm.</div><div>4. Meanwhile, add 1 Tbs. salt and pasta to boiling water. Cook until al dente. Reserve 1/4 C. pasta cooking water. Drain pasta and toss with sauce and cheese, adding reserved cooking water as needed to moisten sauce. Serve immediately, garnishing with fennel fronds and more cheese, if desired.</div><div><br /></div><div>A final word on recipes. I believe they are akin to the lines in a coloring book....they should serve as guides to creating the broader picture, but as culinary 'artists', we should feel the liberty to imagine what lies beyond the lines and add details as we see fit. Have fun with these recipes! Add and subtract from them according to your personal tastes, but perhaps more importantly and practically, what you have in your refrigerator and cuboards.</div>Jordandarrinhttp://www.blogger.com/profile/10131625428278297505noreply@blogger.com0