Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

::

Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

::

Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

::

IMG_9084

My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

::

Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

::

Week Three: Salads and Pestos!

Welcome to beautiful Week Three, featuring two salads, a slaw, a kale-garlic scape pesto and a balsamic mushroom tart with a parsley-walnut pesto. Let’s head to the kitchen!

Our first two salads intentionally don’t have measurements, so you can make them for one, or make them for a large group, and vary the amount of each ingredient to your liking!

Groundswell - Apple-Blue Cheese-Walnut Salad

Apple-Blue Cheese-Walnut Salad
Mixed lettuces, based on what you picked up, torn
Diced crisp apple
Blue cheese
Chopped walnuts

Spicy Strawberry Salad
Spicy mixed greens + spinach, torn
Sliced strawberries
Chèvre, crumbled
Slivered almonds
Sunflower sprouts (or other sprouts)

Dressing for above salads
2 parts extra-virgin olive oil
1 part balsamic vinegar
1/2 part honey
sea salt and freshly ground pepper to taste

(So for example, you might do 2 TBSP olive oil, 1 TBSP balsamic vinegar and 1/2 TBSP honey with salt and pepper for a salad for one. For a larger group, you might do 1/2 c. olive oil, 1/4 c. balsamic vinegar and 1/8 c. honey with salt and pepper to taste.)

::

The Kitchen Beet - Balsamic Mushroom Tart

Balsamic Mushroom Tart with Parsley-Walnut Pesto
recipe credit: my food blog, The Kitchen Beet 

This one is a little more labor-intensive than most of the recipes I’ll be posting, but truly worth the effort! I was delighted at the gorgeous gathering of parsley we all received this week!

The Onions:
1 TBSP extra-virgin olive oil
1 medium red onion, peeled, cut in half and sliced into thin half moons

The Mushrooms:
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
16 oz. whole baby bella mushrooms, stems cut even with top of mushroom and sliced

The Pesto:
1 large garlic clove
2/3 c. walnuts
1 c. loosely packed fresh parsley, de-stemmed
1/2 c. of your sautéed mushrooms
1/4 c. extra-virgin olive oil
1 TBSP balsamic vinegar
1 – 2 TBSP water
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

To Assemble:
6 – 7 sheets phyllo dough, thawed
olive oil, for brushing dough
1/3 c. freshly grated parmesan
2 – 3 oz. chèvre cheese
handful of fresh parsley leaves

Preheat oven to 350 F. Place a piece of parchment paper on a large, rimmed baking sheet.

In a large skillet/sauce pan, heat 1 TBSP of the olive oil over medium-high heat. Add the mushrooms and stir. Add the 2 TBSP of balsamic vinegar and stir. Saute for 15 – 20 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated. Set aside.

While your mushrooms are cooking, heat the other 1 TBSP of live oil in another large skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often. The onions should be soft and lightly caramelized.

To make the parsley-walnut pesto, add garlic, walnuts, parsley, 1/2 cup of your sautéed mushrooms, olive oil and balsamic vinegar in a food processor. You could also do this in a blender. It will take a little longer, and you’ll need to scape down the sides more often, but it works! Pulse to mix everything together. Add 1 – 2 TBSP of water, depending on how much liquid your pesto needs to move around a little easier. Add your salt and pepper and mix everything together well.

To assemble the tart, place one sheet of phyllo dough on the parchment paper on your baking sheet. Using a pastry brush, lightly brush with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you’ve used 6 – 7 sheets of dough. Keep in mind that phyllo dough can be finicky – if you have two sheets stick together, that’s fine! You just want 6 – 7 total, and at least 3 – 4 layers of brushed olive oil. Do not brush your last layer. Fold the edges of the tart in 1/2 – 1 inch, and brush this crust to help it stick in place.

Add all of your parsley-walnut pesto to the top layer of phyllo dough. Sprinkle your freshly grated parmesan evenly over the pesto. Then add your onions and remaining balsamic mushrooms on top. Finally, add chèvre on top in multiple places. You can use as much or as little as you’d like; I like about 2 – 3 oz. worth.

Bake your tart at 350 F for 27 – 30 minutes. Let it cool for 5 – 8 minutes before adding fresh parsley on top, and cutting with a pizza cutter.

::

Kohlrabi-Carrot Slaw
recipe credit: The Kitchn 

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, finely diced
1/4 c. chopped cilantro
1/4 c. golden raisins (optional)
1/4 cup mayonnaise
1 TBSP apple cider vinegar
1 TBSP sugar or sucanat
1 tsp. salt

Combine kohlrabi, purple cabbage, carrots, onion, cilantro and raisins in large bowl. In a small bowl with pourable spout, whisk mayonnaise, apple cider vinegar, sugar/sucanat and salt. Pour dressing over slaw and mix fully. Chill for several hours before serving.

::

Kale-Garlic Scape Pesto

1  1/2 c. kale, roughly chopped
1/2 c. raw walnuts
1/3 c. chopped garlic scapes
1/3 c. freshly grated parmesan
1 TBSP freshly squeezed lemon juice
1/2 c. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

In a food processor (better) or blender, combine all ingredients except olive oil. Pulse a couple of times to start moving everything towards a chunky puree. With your processor or blender running on low, add olive oil in a stream, increasing the speed as you are able. You may have to stop several times and scrape down the sides, especially if you are using a blender. Process until just combined.

Store in a glass container in the refrigerator for up to a week, or freeze several batches to you can enjoy this goodness in the middle of next January! See you next week!

Confessions of a Veggie Sandwich Lover…

I have a sandwich obsession. I just LOVE any combination of veggies, cheeses and spreads packed onto a great slab of bread, grilled panini style or openface and broiled. I had a sandwich a couple weeks ago that I am still dreaming about. The combination of spicy arugula and cool cucumber with the cheese was heaven! After leaving the restaurant, I immediately wrote down the ingredients and tried to recreate it at the homefront. Here is my best rendition. You don’t need a fancy panini maker, any skillet will do.
This is an opportunity for total creativity, so have some fun and make it your own signature combination!

IMG_5243

Crispellini Panini (have your kids chant that 3 times fast!)
(adapted from a sandwich I had at the Crispelli restaurant in Berkley)

sourdough bread (or any sturdy bread you like), sliced and buttered
goat cheese, and a mozzarella or Gruyere cheese, sliced (you could get by with just one cheese but I really enjoy the complexity created with 2 cheeses)
garlic powder
salt and pepper
Roasted red peppers
cucumber, sliced thin
Arugula, or any other spicy green, rinsed and spun dry

Butter one side of each piece of bread and place them butter side down (I know it seems messy, so do it on a large cutting board). Smear on the goat cheese or crumble on the feta. If you are using goat cheese, liberally sprinkle salt and garlic powder on top. If you are using feta, skip the salt as the feta will be salty enough, but feel free to sprinkle on the garlic powder. Pile on the strips of red pepper, cucumber slices and then pack on top a bunch of arugula.

Now place the sliced mozzarella or Gruyère on top of the lettuce to keep it in place. Heat your skillet to medium heat and run a swab of butter around it to grease the pan. When the butter stops sizzling place your pieces of bread with all the fixins in the skillet, butter side down (sorry, it may seem obvious, but sometimes we all miss the obvious, right?).

If you have a lid that you can put on top it will help melt down the cheese just a bit faster. Once the cheese is looking a bit melted, place the top piece of bread on top, butter side up and flip the whole thing over. You will need a big spatula (a metal one works best for this dish) and you may need to use a finger or two to assist and keep it all together. Cook a minute or two longer on the second side, checking to make sure the bread is not burning. Remove to a platter and cut in half before serving to release a little heat and enjoy the lovely colors of your sandwich!

Another great sandwich combination and one of my favorite dishes to make on a leisure Sunday is a grilled vegetable platter. It is super easy because most of the cooking takes place outside on the grill and the rest of it is simply assembling dressings, cheeses, and condiments on a big platter and then heading to the deck. Additionally, the veggies displayed on a platter make a gorgeous presentation for entertaining. Serving is super easy because everyone makes their own sandwich from the platter, piling on their favorite spreads and enjoying their own favorite veggie combination. Oh, and did I mention how delicious veggies are when grilled? The flavors are intensified, a bit caramelized from the natural sugars, and with a hint of smokiness!!

IMG_5018

Grilled Veggies with Spreads and Artisan Breads
(The funny thing about grilled veggies is that they shrink down so you can eat twice as much! So, gauge the amount of veggies based on each person having 2 sandwiches and at least 6 pieces of veggies per sandwich.)

Ingredients (any combination of the following)
– Olive oil and butter
– Onions, sliced thin (you can caramelize them in the pan as I do below, or use scallions and grill them whole)
– Arugula, or any spicy green, or lettuce if you prefer
– Fresh Herbs: Basil, thyme, oregano
– Zucchini (sliced 1/2″ thick)
– Summer Squash (sliced 1/2″ thick)
– Eggplant, (sliced 1/2″ thick, no need to peel, unless it is super huge and the skin is very tough)
– Peppers, (sliced in half lengthwise, seeds removed)
– Fennel bulbs, (sliced in half lengthwise so that the stem is still holding it together)
– Cheeses: feta, goat cheese, cheddar, Gruyère, mozzarella, parmesan, blue cheese, Manchego; any of these will do!
– Spreads: pesto of any variation, hummus, olive oil, balsamic vinegar
– Bread: any good artisan bread such as focaccia, sourdough, multigrain, thickly sliced. Don’t pick a soft bread that easily falls apart, because you are building a major sandwich!
– Garlic: heads of garlic, fully intact with the paper removed and drizzled with oil, salt and pepper, wrap in foil and place on the grill an hour in advance of the veggies Mushrooms: You can do Portobello caps, placed top side down, drizzled with a bit of olive oil, or pats of butter, and blue cheese or feta chunks placed over the gills, wrapped lightly in tin foil. They take about 20-30 minutes to cook to tender so place them on the grill well in advance of the rest of the veggies.)
– Tomatoes – I like to slice tomatoes for the platter, but only when they are in season and really ripe. I don’t grill them because I find they get too messy and taste just as good fresh.
– Toasted pine nuts
– Olives of any variety

First, bring a skillet to medium heat and pour in 2 Tbs of olive oil, 1 Tbs of butter and allow to melt. Add the onions and stir them around to coat the onions with the oil. Turn the heat down to low and allow the onions to caramelize for at least 10-15 minutes (they will be golden brown). Occasionally stir the pan; if they start to stick to the bottom, add a 1/8 cup of water and stir them around. Make sure the heat is low and they don’t burn.

While the onions are caramelizing, pull out your veggies and wash and slice them lengthwise as noted by each vegetable in the ingredient list. Using a pastry brush, brush each side with olive oil and stack them in a pyrex dish. If you have metal skewers handy, use them because skewering the peppers makes it easy to flip them. Sprinkle them with salt and pepper, as you go.

Head out to the grill. It is really helpful if you have a friend or partner to man the grill while you go back and assemble the platter. If you are on your own, set up the platter first (see further down) and then grill the veggies.
Start your grill with a medium flame (gas) or if using charcoal, get the coals hot and then even them out in one layer so the heat is fully distributed in the grill. Place the veggies on the grill going lengthwise in the opposite direction of the grate so you don’t lose them thru the grate. Grill them for 2 minutes on the first side, with the lid on the grill. Check for grate lines. If none, give them another minute or so and then flip them and grill another 3 minutes on the second side, with the lid on. Check to see if they are tender by poking with a fork.
NOTE: Gas vs. charcoal grills, as well as each veggie, cook differently so err on the side of undercooking rather than overcooking. Veggies always taste better when firm as opposed to mushy!

Pull out a large platter and arrange your greens/lettuce, herbs, cheeses, olives, nuts, and caramelized onions, leaving room for the grilled veggies. You may need two platters if serving more than 4 people. Make sure to include all of your spreads as well, with spoons.
When the veggies are done, pile them back in the same pyrex dish and then transfer them to the serving platter. I find this works best when entertaining so I can take my time artfully placing them on the platter, as opposed to arranging them directly off of the grill.
Serve the veggies, with bread and wine if you like, and enjoy the essence of summer!

I have included a picture of the platter, so you can see the amount of veggies used for a family of three. Sorry, no sandwich pictures available as we went into a feeding frenzy before I remembered to take photos!!

A couple final things to note; last week while reviewing my post dated July 8th, titled “Week 6- Recipe Frenzy”, I realized that I left out two key components for the “Napa Cabbage and Carrot Slaw with Miso Dressing” recipe. I forgot to list the dressing ingredients oil and soy sauce! To those of you who may have muddled thru that recipe trying to figure out how in the world to make it work, please accept my apology. I have since corrected it to read properly. If you are still the owner of some napa cabbage and carrots, please do do give the recipe a try.

Also, this week I had planned on doing some preserving of our CSA veggies by way of making and freezing quiche. As life would have it….life happened….and the prep work for those homemade quiche crusts did not happen! So that project has been bumped out to one of my August posts. Stay tuned.

I hope you enjoy the sandwich suggestions. I am working on some side salads tonight for the week, to be posted tomorrow and of course everyone has a favorite Chocolate Beet Cupcake recipe and I am no exception, so check back this week!

Lisa McLean

Holy Basil, Batman!!

IMG_4862

Okay, so I was on a mission to make my annual pesto for the freezer and got a little over ambitious. I was up to my eyeballs in basil. Time for some preservation!

Pesto is, by definition, a sauce originating in Genoa of Northern Italy, made of crushed basil, garlic, pine nuts, olive oil and Parmigiano Reggiano. My definition: a handful of herbs, any allium (garlic/onion variation you like), nuts of your preference, salt, pepper and cheese (dry/strong flavor!). Any variation will do. Make use of all of those beautiful herbs from Groundswell!
Pesto freezes beautifully, so you will have a delicious spread for sandwiches (egg, grilled cheese, any meat) and sauce for pasta, all winter long. Another great way to get your summer-flavor-fix in the dead of winter!

Here are a few thoughts to keep in mind:
– Preservation is best done when produce is freshly picked and at its peak. You have no doubt noticed that there is a limited window of opportunity for some of your favorites (garlic scapes, strawberries, etc). Produce at the market this week will be gone the next, so don’t put off “putting it up” (lingo for canning or preserving fresh produce)!

– I make sure to buy extra garlic and herbs to make about 8-10 jars of pesto; 9 that go right into the freezer and the 10th we eat right away, slathering it on anything stiff enough to take a slathering. However, if you aren’t stockpiling, you can pretty much use the weekly herbs you choose at the pickup, and along with some nuts, cheese and oil you have the makings of a pesto for a fresh veggie/pasta dinner. See Jane’s post from week 4 for a garlic scape recipe and my recipe below for some additional variations.

– Remember, this is about preserving your CSA loot, so be as creative and adapt as needed to make what you have work. Taste as you go, you will be amazed at how impossible it is to make a bad tasting pesto!

– Lastly, one year I completely forgot to throw in my grated cheese and froze the whole batch. A week later when digging around in the fridge, I realized that I never added the cheese. Too late. But, no worries, you can just toss in handfuls of cheese when you pull it out of the fridge and use it in your recipe. See, it really is idiot proof!!

General Pesto Ratio:
1/2 cup pignolis (pine nuts, which can be purchased in large quantity at Costco, or smaller quantities at places like Russo’s)
9 cloves or garlic, or 6-10 garlic scapes (again, don’t get too caught up in the exact quantities, use what you have on hand)
5-6 cups or fresh herbs (you can do the traditional basil, or do combinations of basil, parsley, thyme and oregano, whatever you like)
1 tsp salt
1 tsp freshly ground pepper
1 1/2 cup good olive oil
1 cup of any sharp, dry cheese, grated (use the food processor if you want to speed up the job)
Additional add-ons I have tried and really enjoyed: pistachios, walnuts, lemon juice, hot peppers, and kale

Place the nuts and garlic in the food processor and process for 30 seconds. Add the herbs, salt and pepper process again till the herbs have been chopped down. Slowly pour in the oil, and process until the pesto is the consistency that you enjoy. Finally, add the cheese and pulse a few times to mix it in. Pack it in small jars so you can pull out one jar at a time for meals. Make sure to label the jars with the date and what herb combination you used. Some will go better with fish or a sandwich than others!

IMG_4960                  IMG_4965

IMG_4969

A couple last tips:
– If you enjoy berries in smoothies or for cobblers or pies in the winter, you can easily freeze them for later use. Simply wash, gently spin dry in your salad spinner and lay out on cookie sheets. Put them in your freezer overnight and pack in freezer grade containers/bags and label with the year. I do this with strawberries, cherries and blueberries. The cherries need to be pitted, which can be done easily with a pitter (tool found at D&W, Meijer, etc). We really enjoy the cherries and blueberries straight from the freezer on a hot day. They are sweet little nuggets of cool fruitiness, and a whole lot healthier than popsicles!!

– I also find it very beneficial to stash eight to ten homemade quiche in the freezer as well (I will post more about that in my next week to do the blog, which will be the week of July 21st). I start making them in July and continue thru the end of September. They are a great way to use up excess veggies, cooked down. Just throw in any cheese or cooked meat on hand and you have a meal completed. When I have guests in over the holidays, I pull out the quiche from the freezer at night and the next morning I simply slip it in the oven and pull out some fruit and turn on the coffee machine. Breakfast is served!

Have fun with those veggies, folks! See you in a week.
Lisa McLean

Week 6: Recipe Frenzy!

Hello All,
With the whirl of July 4th last week (lots of cooking in my world!), my head is spinning with new recipes to try and new flavor combinations to explore. Every year about this time I start to work myself into a bit of a recipe tasting & food preservation frenzy! So many good flavor combinations to try and such limited time!! Also, as my freezer is now bare, I am itching to start the preservation process and load it up again with lots of goodies for the winter months. With this in mind, you can expect to see more than one post from me this week, with the intention of passing along recipes for the veggie loot this week, and also some preservation tips/recipes.
Let’s get started with a few basics to prep over the next couple days before pickup.

Balsamic and Herb Vinaigrette
(recipe shared by my fun friend and neighbor, Lisa Fiestritzer)
Makes plenty for 1 to 2 weeks worth of salads. You will run out of greens from the pickup, before running out of the dressing!

This is one of my favorite salad dressings for a bowl of spicy greens such as arugula, and the cucumbers that are starting to arrive. The sweetness of the balsamic balances so nicely with the zing of the greens and the coolness of the cucumbers. Also, you can use almost any herb at the pickup. If you have never made fresh croutons, give them a try. Super easy, and when served warm upon the salad, they soak up the dressing and it is a match made in heaven. If you are reducing/eliminating wheat/bread from your diet, no worries, this salad is still fantastic using just veggies! The salad on the left is a variation using strawberries from last week and almonds, and the salad on the right is a simple mixed greens with feta.

IMG_2131                              IMG_4722

Dressing:
3Tbs Balsamic vinegar
2 tsp Dijon mustard
1/2 to 3/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1-1/2 tsp fresh oregano, dill, or basil (you can also use 1/2 tsp dried herbs if you don’t have fresh on hand)
1 clove garlic, peeled and mashed (if you are using scapes, you can skip the garlic, unless you prefer a stronger garlic flavor)
2 tsp minced shallots, garlic scapes, red onion or scallions

Salad fixins’ to consider, but go with what you like!
sliced strawberries and almonds (toasted)
salad mix, arugula or lettuce, washed, spun out and torn
chopped scallions
sliced cucumbers
sliced radishes
Pine nuts (toasted)
Feta, goat or Parmesan cheese
tomatoes or peppers when in season, cut up
bread croutons, fresh, warm, just out of the pan (see recipe below)
If you have a leftover chunk of meat, either chicken or beef, warm it up, slice and add into the mix.

The best way to mix a salad dressing is to start with the balsamic, add the mustard and whisk. Mustard acts as a binder and will allow the oil to incorporate into the vinegar more readily. When adding the oil, start with a couple drops, whisking as you go and slowly pour in the rest, all the while whisking. If you really enjoy the flavor of balsamic, stick to the 1/2 cup measurement of oil. If you prefer your dressing milder, then continue adding the oil, up to 3/4 cup, and taste as you go. When whisked long enough this dressing will become thick and you will notice the oil and vinegar become fully combined. Once you have fully incorporated the oil, add the salt, pepper, fresh/dried herbs, garlic and alliums. This dressing will last for up to 2 weeks in the fridge and gets better as the flavors meld.

Croutons
1 Tbs olive oil
1 Tbs butter
1 tsp salt
1/2 loaf of any bread, cut into small cubes

Heat oil and butter in large skillet, over medium heat. Once the bubbles from the butter stopped sizzling, add the bread cubes and immediately toss them around the pan, making sure they get evenly coated with the butter/oil. Cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Serve warm, on top of salad and make sure to drizzle some dressing on top of them. These little babies will make any ho-hum salad perk right up. Also, the leftovers can be reheated in the oven the next day and tossed on another salad!

Napa Cabbage and Carrot Slaw with Miso Dressing
(shared by Martha Boks, a good friend and fabulous cook!)
makes 8 servings

napa cabbage

This salad is super easy to make, especially if you prep the dressing and toast the sesame seeds beforehand. Because of the delicate nature of the Napa cabbage, the slaw is best assembled just an hour or two before serving. Also, DO NOT try to cut up the Napa cabbage in your food processor…cabbage juice anyone?!!

Dressing:
1/4 cup rice vinegar
3 Tbs miso, white variety (can be bought at Harvest Health in the fridge where the cheese and milk are located)
3 Tbs grapeseed oil (or canola)
1 tsp low-sodium soy sauce
1 Tbs sugar
1 tsp minced garlic

Slaw Ingredients:
2 Tbs sesame seeds
3/4 pound Chinese cabbage, also known as Napa, cut into thin shreds (6 cups)
2 cups grated carrots (I did mine in the food processor with grating blade)
1 large sweet red pepper, sliced into very thin strips or 1 apple, chopped into small pieces
1/2 cup scallions, or chives, sliced

To toast the sesame seeds, heat a small, dry skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes. Remove seeds from pan and allow to cool.

In a small bowl, whisk together the vinegar, oil, miso, sugar, soy sauce and garlic until well blended. Set aside.

In large serving bowl, mix together the shredded cabbage, carrots red pepper or apple and scallions. Pour the dressing over top and mix till the veggies are all coated. Sprinkle sesame seeds on top and serve.
Notes: The sesame seeds and dressing can be made days in advance. You can also substitutes peanuts for the sesame seeds, toasted in oven on 350 for 10-15 minutes and cooled. They are super hot when they come out of the oven, so don’t let anyone pop a peanut into their mouth!

Cabbage & Noodles
(adapted from Moosewood New Classics)
Serves 4

IMG_1687

This is comfort food at its finest! You will be amazed at how much cabbage you can polish off when served with caramelized onions. Also, it makes a great leftover for the next day. Simply heat on low in a saucepan, adding a dash of water and keeping it on low with a lid. For a gluten-free version, brown rice could be substituted for the noodles.

2 cups thinly sliced onions
1/4 cup unsalted butter
1-1/2 Tbs paprika
8 cups finely shredded green cabbage (equals a medium-size head of cabbage)
2 tsp salt
12 oz. fine or medium wide egg noodles (substitute with rice noodles if you are avoiding gluten)
freshly ground black pepper to taste
dollop of sour cream (optional, but highly recommended!!)

In a large pot (with a tightly fitting lid), first melt the butter, using medium heat. Add the onions and turn down to low, put the lid on and cook for about 15 minutes to obtain a golden color (caramelized), stirring occasionally to prevent them from sticking to the bottom. Add the paprika and sauté for a minute more. It may seem like a lot of paprika, but you will be surprised how mild it will taste. Stir in the cabbage, add the salt and pepper and continue to cook on very low heat for 40-60 minutes, with the lid on, stirring occasionally, until the cabbage is very soft and light brown.

When you still have about 15 minutes left on the clock for the cabbage, cook the noodles in boiling water until al dente. Drain them and when the cabbage is done cooking, add the noodles, tossing to mix well. Serve immediately and add a dollop of sour cream on top of each serving. Delicious!!

After all of those good veggies let’s indulge a bit in dessert! Basil Cheesecake is such a unique twist on a classic dessert. This cheesecake is not overly sweet, in fact it is more on the cheesy side so it really pairs well with fresh fruit of the sweeter kind. Strawberries are a given at this time of the year (provided they are sweet), but do try it when the sweet cherries and blueberries come to market as well. Cheesecake freezes beautifully, so you can make a couple, stash them in the freezer and pull them out later in the summer when the peaches arrive!

IMG_4872

Real Basil Cheesecake
adapted from Madison Herb Society Cookbook
makes 10 servings….or in our case, about 5! We like our cheesecake!

Crust:
1-1/2 cup of crushed graham crackers or crushed crispy cookies (use whatever you have on hand
6 Tbs butter, melted
1 Tbs sugar (if using cookies, sugar is not needed)

Filling:
2 large eggs, room temp
1 cup sour cream
3/4 cup granulated sugar
1 cup basil leaves, destemmed
2 Tbs cornstarch
2 Tbs lemon juice
2 tsp vanilla
2 pounds cream cheese, at room temperature

Preheat the oven to 350 degrees.
To make the crust, combine the graham crackers, melted butter and sugar, mixing until well moistened. Pour into a 9 inch springform pan, and press the crumbs into the bottom of the pan and about 1 inch up the sides, creating a crust. Bake for 8 minutes. Cool to room temperature.

Place the oven rack on the bottom third of the oven. This is important so the top of the cheesecake doesn’t burn or overcook, leaving the inside undercooked. In a food processor, lightly beat the eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Pour into cooled crust.

Bake for 1 hour. Open oven and give the pan a slight jiggle to see if the center of the cheesecake moves. If it jiggles a bit, close the door and continue cooking for another 10 minutes. Then pull out and gently run a knife around the edge. Cool on wire rack for 10 minutes and then remove outer ring. Finish cooling, wrap with saran wrap and store in fridge for up to 1 week, or freeze for later use.

Notes: The recipe calls for using a food processor or mixer, but I learned that the food processor does a much better job of chopping up the basil so it texturally works in the cheesecake. The mixer left bigger pieces of basil that were just not right in a cheesecake!
Also, everyone’s oven is different, so use your best judgement on cooking time. If the top of the cheesecake starts to get brown, no worries, pull it out of the oven and insert a toothpick in the center to see if it is done. If so, the brown part can be peeled off. If it is still jiggly in the center you will need to lower the rack and continue to cook. I made the mistake of pulling it out while still jiggly, thinking that it would firm up as it cooled…no such luck. I put it back in for another 20 minutes, checking intermittently. I ended up baking it for a total of 1 hour and 10 minutes. See my photos here of underbaked (left side) and correctly baked (right side). Notice how it looks firmer in the photo on the right side?

IMG_4876     IMG_4891

Have fun with your pickup this week and please remember to share any thoughts or recipe favorites you may have with the group! Also, don’t forget to check back this week for some food preservation ideas!
Best regards,
Lisa

Week 7: hot hot hot!

Many Thanks to Katie, Tom and the super fab farm crew for providing us with AMAZING veggies to prepare flavorful healthful food. 
 
Broccoli Green Onion Puree Soup
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Simple Quick Soup that can be served hot, warm, or chilled (my favorite is chilled this time of year). I love recipes with just a few ingredients that really allow the flavors of the fresh vegetables to shines.
1 bay leaf
salt and pepper
1 head broccoli, florets cut off, stems peeled and chopped small 
4 large green onions, including 3 inches of the greens, chopped
2 Tbsp butter
pinch of fresh grated nutmeg
juice of 1 lemon
 
 Bring 2 quarts of water to a boil with bay leaf in a stock pot. Add 1 tsp salt, broccoli, and scallions. Cook until tender 6-8 minutes. Using a slotted spoon, scoop vegetables into bowl of a food processor. Reserve cooking liquid. Puree in food processor. Add a ladle of cooking liquid until you reach desired consistency (I like it pretty thick). Stir in butter, salt  &pepper to taste, nutmeg, and desired amount of lemon juice (I use the entire lemon). 
Chill and serve with cheesy green onion biscuits. Makes a great lunch! 
 
 Cheesy Green Onion Drop Biscuits
So even after making a soup of green onions and broccoli, I still had some green onions left… decided to make some easy one bowl drop biscuits to go with the chilled soup above.
2 cups all purpose flour
1/2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3 Tbsp chilled butter, cut into small pieces
1 cup shredded cheese (I’ve used white cheddar, alpine style (gruyere or swiss), and gouda with sucess)
2 large green onions, chopped white and green parts
1 cup buttermilk
1/2 cup sour cream
Bacon fat or butter, optional
kosher salt for sprinkling, optional
 
Preheat oven to 450 degrees. 
Combine first 4 ingredients in a large bowl. Stir with a whisk to combine. Cut in butter with a pastry blender, 2 knives, or using your fingers gently blend in butter until course meal. Fold in cheese and onions. Add buttermilk and sour cream. Stir just until all is moist. Do not over stir. 
Drop by approximately 1/4-1/2 cup fulls onto greased baking sheet.  (Don’t worry about getting these perfectly round, rustic is good)
 
 
Bake 13-16 minutes until edges are golden brown. 
When the biscuits are still warm, brush on a small dollop of butter or bacon fat and sprinkle with kosher salt or garlic salt. This is completely optional. 
Makes approximately 10-12 biscuits. 
 
 
 
 
Jamaican Vegetable Curry 
One day I was out of curry powder and found this recipe for Jamaican Curry. I do like making my own curry powder blends, the flavors are far superior to some found in the store…plus there are many different varieties of spices to blend together to create all kinds of different curries. 
This is a super versatile recipe, you can add or omit other summer and fall veggies as you desire. When shelling peas are around, they make a great addition. I have added cubed eggplant and parsnips before as well.  I personally like it best when cauliflower is around.
 
1 onion, chopped
2 Tbsp oil (I used safflower, vegetable oil would work also)
1-2 Tbsp Jamaican Curry Powder (see recipe below)
2 (14oz) cans coconut milk
1 head broccoli, florets only (reserve stems for peeling, chopping and adding to stir fry or coleslaw)
1 head cauliflower, chopped
1 bunch radishes, quartered 
3 carrots, chopped (don’t bother peeling them)
large handful spinach, chard, and/or radish leaves
2 dried hot peppers or hot pepper flakes, optional
sriracha, optional
1/2 bunch cilantro, chopped
2 limes, if desired
Cooked rice (I use brown basmati)
 
In a dutch oven heat the oil over medium high heat. Add onions, salt and pepper and cook until translucent and soft. Add curry powder (I like a lot, I added about 1 Tbsp to start, you can always add more later if desired) and stir constantly for a few minutes. Add coconut milk and vegetables (except peas and greens if using). Stir in sriracha and crumbled hot peppers if desired. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until vegetables are tender. Add spinach or chard and peas if using. Cook until greens are wilted. Remove from heat. Taste, adjust seasonings as needed. 
Serve over rice. Garnish with cilantro and give the dish a squeeze of fresh lime juice. 
 
 
Jamaican Curry Powder
This makes quite a lot. Store in an airtight container for several months. 
 
0.5 ounce coriander seeds
1 ounces cumin seeds
1/2 Tablespoon poppy seeds
1/2 Tablespoon brown mustard seeds
0.5 ounce peppercorns
dash of ground clov
1 ounces ground tumeric
0.5 ounce ground ginger
 
Toast the corainder, cumin, poppy, and mustard seeds in frying pan until the mustard seeds begin to “jump about and pop”. Cool slightly. Grind w/peppercorns in a mortar or coffee grinder, and mix with tumeric, clove and ginger.
 
 
 
Beet Greens & Goat Cheese Sandwich
I (along with many others) am fully convinced that beets and their greens, goat cheese, and balsamic vinegar were meant to go together. I added a slice of alpine style cheese for flavor and melting quality, but feel free to omit this and the sandwich will be great still! 
 
2 scapes, chopped (or 1 garlic clove miced)
1 tbsp olive oil
beet greens from 3 beets thick, stems removed and greens sliced thick
1-2 tsp balsamic vinegar
2 tbsp goat cheese
2 slices slice of alpine style cheese: comte, gruyere, or swiss
2 buns
Preheat broiler.
Place buns on a baking sheet outside facing up (non cut side). Place under broiler until lightly toasted on the outside. Flip and place cheese slices on 1/2 of bun and goat cheese on other 1/2. Place bake under broiler until cheese slice is melted and beginning to brown (Goat cheese will not brown).
Meanwhile, Place a medium sized skillet over medium high heat. Add olive oil, sauté scape 2-3 minutes (or garlic clove 30 seconds). Add greens, salt and pepper. Saute 3-4 minutes until greens are wilted and release moisture. Continue to cook until some of the moisture is gone. Sprinkle with balsamic vinegar. Toss. Place on bun over cheese. Yum!
 
Arugula Bread Salad with Cherries & Goat Cheese
A coworker was raving about this salad one day at work, so I decided to give it a try. I have also been raving about it ever since making it!! Quick make this before cherry season is over!! Check out Caroline’s blog for the inspiration of this salad… and more on this dish (plus her blog is completely amazing!). 
 
Bread Cubes:
1/2 demi baguette, cut into 1/2 in slices
olive oil
Place bread cubes on a baking sheet. Drizzle on Olive Oil to gently goat and tosss. Bake 15-20 minutes.
Meanwhile prepare the below ingredients and dressing:
 
1 cup cherries, pitted & chopped in 1/2
 
2 cups Arugula
 
2 oz goat cheese, crumbled
 
Balsamic vinaigrette : 1 tbsp balsamic, a small drizzle honey, squirt of dijon mustard, salt, pepper, 3 tbsp safflower oil. Place all in a jar with tight fitting lid. Shake to combine.
 
Toss arugula with 1-2 Tbsp Balsamic Vin (or more to taste). Fold in cherries, bread cubes, and top with goat cheese.  Taste. Adjust seasonings, add more balsamic vin if desired.
 As Caroline suggested, I enjoyed this salad with a chilled glass of Riesling…so fine!
 
Harvest Cream Cheese Spread
Sooo much better than the store bought garden vegetable spread. Great on crackers or on a toasted bagel sandwich with sliced cucumber and radish (and maybe a slice of smoked salmon or turkey too!).
 
4 oz cream cheese, room temp
1 carrot, chopped
1 large green onion (white and green part), chopped
1 garlic clove
5 basil leaves
Salt & pepper
In the bowl of a food processor, add carrot, green onion, garlic clove, and basil. Whirl to mince, scrapping down sides as necessary. When all is minced, add cream cheese and pulse to combine. Add salt and pepper as desired.
 
Sugar Snap Peas Almandine
 
1 qt sugar snap peas, snap off stem end and pull string down the length of the pea
1-2 Tbsp olive oil
2 garlic cloves, minced
1/4 cup slivered almonds
1/2 lemon, juiced
 
Heat a large skillet over medium high heat. Add olive oil and snap peas with salt and pepper. Toss to coat in oil and sauté 5-7 minutes or until nearly reaching desired degree of tenderness (do not overcook, the peas should have a slight crunch yet be cooked through). Add garlic cloves and slivered almonds, stir constantly to keep the almonds moving for 2-3 minutes. When you can smell the almonds and they begin to turn a light golden brown, remove the pan from heat. Add fresh squeezed lemon juice and stir.
 
 *I served the sugar snap peas with Spiced Shrimp cooked in Avocado Oil: Take 20 small shrimp deveined, tail left on, 2 chopped garlic scapes (or 1 minced garlic clove) and toss with 1/2 tsp chili powder, 1/2 tsp cumin, salt and pepper. Heat 1-2 tbsp avocado oil over medium high heat in a sauté pan. Add shrimp and scapes and toss to coat in oil. Sauté 4-5 minutes or until cooked through.
 
Mustard Green and Kale Ragu
If you are fortunate enough to still have a few jars of tomatoes in your pantry, this is a great way to use them up before tomatoes start rolling in. If  you don’t have any left, save this recipe for fall! 
 
1lb Italian Sausage
1 tbsp Bacon Fat, or oil
Small onion, diced
2 garlic cloves, minced
1 bunch mustard greens, thick stems removed, stacked, rolled and sliced 1/2 thick
7 kale leaves, thick stems removed, stacked, rolled and sliced 1/2 thick
handful of basil leaves, stacked, rolled and sliced 1/4 thick
2 jars canned tomatoes, drained
1-2 Tbsp fresh oregano, chopped fine
italian seasoning, if desired
salt, pepper
1/2 cup Parmesan cheese
1 lb Pasta (I used Penne)
dried Cayenne Pepper, optional
 
Heat bacon fat in medium sized dutch oven. Add Italian Sausage, cook over medium high heat until browned. Add onions and cook over medium high heat until translucent about 5-7 minutes. Add greens, garlic, salt and pepper. Cook until greens begin to wilt, about 3 minutes. Add tomatoes, basil, oregano, and other seasonings. Cover and simmer 30-40 minutes
until greens are tender and sauce is reduced by 1/3.
While sauce simmers, cook pasta. 
Toss sauce with pasta. Stir in parmesan cheese.
 Serve with  additional parm cheese and crushed dried cayenne pepper, if desired. 

 
Preserving Broccoli by blanching and freezing:
 
Step 1: Cut florets off broccoli, reserve stems for another use (such as stirfry)
 
 
 
 
 
 
Step 2: Place florets in a bowl of salted water (1 tbsp or so of salt in a large bowl)
 
 
 
 
Step 3: Bring a large pot of water to the boil.
 
 
 
Step 4: Add florets to the boiling water. Boil 2-4 minutes (time starts once the water has retuned to a boil)
 
 
 
 
 
Step 5: Plunge the broccoli into ice water to stop the cooking process. 
 
 
 
 
 
 
Step 6: Drain the broccoli
 
 
 
 
 Step 7: When the broccoli is fairly dry (you may place florets on a towel to dry, but I skip this step), place in a zip lock freezer bag.
 
Step 8: label and freeze
 
Step 9: In January or February pull out of freezer and pop into  vegetable soup, make chicken broccoli casserole,  broccoli quiche…
 
 
 

Farm Potluck/Cooking Demo Recipes

As promised here are the recipes from Saturdays Party:

Chive Hummus: 
Delicious on crackers, sandwiches, in wraps, or as a dip for raw veggies!
 
 
1 cup chopped chives (about 1/2 CSA bunch)
3 garlic cloves (or scapes!)
2 cups cooked chickpea, plus some of the reserved cooking liquid or canned liquid
juice of 1 lemon
2 Tbsp Tahini (optional)
1 Tbsp oil
salt and pepper
 
Place chives and garlic in the bowl of your food processor and pulse to combine. Add remaining ingredients and combine in food processor until smooth, adding a tablespoon or two of reserved chickpea cooking liquid to get desired consitency. Add salt and pepper to taste.
 
Mizuna Pesto:
Great on Pizza (with fresh mozzarella and grilled chorizo sausage)  slathered on grilled chicken or fish, tossed in pasta, or spread on grilled cheese sandwiches. 
 
1 large bunch of Mizuna, (a big handful) 
1 cup pine nuts, toasted
1 cup freshly grated parmesan cheese
3 garlic cloves or scapes
1/4-1/2 cup olive oil
salt and pepper, to taste
 
Place Mizuna, toasted pine nuts, 1/2 cup parm cheese and garlic  in the bowl of a food processor. Pulse to combine. With food processor running, slowly drizzle in olive oil to get desired consistency and taste. Add salt and pepper to taste. Stir in remaining 1/2 cup parm cheese. 
 
Spinach Artichoke Dip w/Goat Cheese
perfect way to use a lot of spinach. great hot out of the oven or leftover served the next day. Spread on crackers, baguette, or spread on bread with chicken in a sandwich. Also good on grilled pizza dough! 
 
5 oz goat cheese
1 cup freshly grated parmesan cheese, plus more for sprinkling on top
1 cup chopped artichokes (jarred in oil) 
1/2 lb spinach
1 garlic clove
juice of 1/2 lemon
Salt and Pepper
 
Preheat oven to 350 degrees
For the spinach: remove large stems. Bring a large pot of water to a boil. Drop spinach in and boil 3-4 minutes, strain, and drain well. I use a clean kitchen towel:place spinach in the towel  and wring out the moisture from the spinach to get a compact ball of spinach (see picture above). Chop the spinach.
Place all ingredients in a medium sized bowl and combine. Transfer to an oven safe dish and sprinkle some additional parm cheese on top. Bake at 350 for 20 minutes or until slight golden brown. 
 
Arugula Homemade Mayo
adapted from blender mayo recipe found in Simply in Season. Other greens/herbs could be substituted for the arugula. Basil, parsley, sorrel and mizuna work good as well. 
 
Homemade Mayo:
1 farm fresh egg
1/2 tsp mustard powder
1/4 tsp salt
1 Tbsp white wine vinegar
1 cup olive oil
 
1/2 cup arugula, fine chopped
 
In a blender add egg, mustard powder and salt. Whirl to combine. With blender running on slowest setting, add 1/4 cup olive oil in a slow and steady drizzle. Add white wine vinegar and whirl to combine. Again with blender running on slowest setting, add remaining olive oil and in a slow and steady stream. 
Stir in arugula. 
 
I love this mayo on sandwiches, especially summer grilled vegetables piled on thick sliced chewy bread! Also great on burgers. 
 
Swiss Chard Strata
this is basically a savory bread pudding. feel free to omit the meat if you want a vegetarian dish. 
 
1 tbsp olive oil
1 large onion, thin sliced (see picture)
1/4 lb coppa, proscuitto, pancetta, or cooked crumbled bacon (I used coppa)
10 Swiss Chard leaves, stems removed, sliced 1/2 inch thick
1/3 lb shredded cheese ( I used Farm Country Hot Pepper Cheese)
1 lb focaccia or other day old bread
Salt and pepper
2 3/4 cup milk
9  eggs

in the middle of caramelizing onions. not quite there yet.

 
In a frying pan over medium high heat, add olive oil. Add the sliced onion and a sprinkle of kosher salt. Stir to combine with the olive oil. Now, cook stirring occassionally for about 20-30 minutes until caramelized. Don’t stir too often. Adjust the temperature so the onions do not brown or char too quickly. You want a deep golden brown color. 
When onions are caramelized, add the meat and swiss chard. Toss until the swiss chard is wilted and remove from heat. 
Cube bread into 1 inch pieces. 
Place 1/3 bread cubes in an 11×7 oiled baking dish. Spread 1/2 chard onion mixture on bread and 1/3 the shredded cheese. Repeat ending with a layer of bread and cheese. 
In a bowl whisk egg and milk with salt and pepper to combine. 
Pour egg mixture over the bread. Let sit 2 hours or overnight covered in the fridge. 
Preheat oven to 350.  Bake until puffed, golden, and cooked through the center.
About 45-60 minutes. 
Great served warm or room temp leftover! 
 
 
 
Basic Vinegrette
remember start with a 3:1 ratio  3 parts oil to 1 part vinegar or juice of citrus fruit
 
3 tbsp oil of choice (olive oil, safflower oil, walnut oil,…..)
1 tbsp vinegar (white wine, red wine, cider, champagne, balsamic…) or citrus fruit juiced (lemon, orange, lime, grapefruit…)
1/2 tsp mustard (dijon, whole grain, spicy horseradish….)
1/2-1 tsp raw honey, optional
salt and pepper to taste
 
Place all ingedients in a small glass jar with tight fitting lid. Shake to combine. Taste and adjust  to your preference. 
 
Other ingredients you may want to add: diced shallot, minced garlic clove, fresh herbs such as thyme, basil, chives, sorrel…
Champagne Vinaigrette is great on the spicy asian mix we get in our CSA share. 
Thyme and orange make a good pairing… Also good is basil and lemon juice with a little extra honey! 
 
Braised Lettuce with Peas, Proiscuitto, and Pasta
adapted from Mark Bittman’s The Minimalist
 
 
2 oz proscitto 
2 tbsp butter
1 boston or bibb lettuce head, cored and leaves trimmed into 3/4 inch slices
2-3 tbsp chives, chopped
1 1/2 cup-2 cups peas, fresh or frozen
1 cup stock (chicken, lamb, pork or vegetable)
1 cup freshly grated Parmesan cheese
salt and pepper
1/2 lb cooked pasta. I used gemelli for the demo. 
 
Melt butter in a large saute pan. Add proscuitto and cook 3-4 minutes to crisp, stirring constantly. You could substitute pancetta or bacon here. If using bacon omit the butter. OR you can omit the meat for a vegetarian dish. 
Add chives and cook 2-3 minutes. Add peas and stock to pan. Bring the stock to a simmer. Add lettuce and toss until lettuce begins to wilt, about 5 minutes. Remove from heat. Add the parmesan cheese and stir to combine. (You could stop here and serve as a side dish or continue on tossing with pasta and serving as a main dish). 
Toss with pasta and serve. 
 
 
Kale Wraps with Pineapple Salsa
Adapted from Vegetarian Times
 
 
 
8 large kale leaves
 
Rice and Chickpea Filling:
1 tbsp oil
1/2 cup finely chopped onion
1/2 can chickpeas (about 1 cup)
1 1/2 cup broth
1/2 cup basmati rice
1 teaspoon cumin
1/2 teaspoon smoked paprika
salt, pepper
 
 
 
 
Pineapple Salsa:
10-oz crushd pineapple, drained
1/2 cup chopped red bell pepper
1/2 cup fresh cilantro leaves, chopped
1/4 cup red onion, chopped
1/2 jalapeno, seeded and chopped
1 lime, zest and juice
1 teaspoon sugar
 
To make rice/chickpea filling: Heat oil in small saucepan over medium heat. Add onion, and cook for 3 to 5 minutes, or until softened. Add chickpeas, rice, cumin, paprika, and salt; sautee for 2 minutes then add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and rice is cooked.
To make salsa: Stir together all ingredients in a bowl. Season with a pinch of salt.
 
Trim thick part of stems from kale leaves (reserve for another use, recipes coming soon…). 

 Depending on my mood and how hot it is outside , I either make the wraps with raw Kale leaves or I steam them for 2-3 minutes before wrapping. It’s entirely up to you and your preference on this… 

Place kale leaves on work surface. Spoon a small portion of the chickpea mixture in center of bottom of leaf. Fold and roll up leaf. Repeat with remaining kale and filling.
 
Serve kale rolls with salsa.

Whew, that’s a lot of recipes. Enjoy!

If you have any questions or tips,  feel free to comment away!  

Also, there were a lot of amazing dishes at the potluck, I’d love to share the recipes here on the blog, so email them to me at janadeppe@yahoo.com…Thanks!

 
 
 
 
 
 
 
 
 

Salads and Dressings

Salad Mixes & Mesclun (from our Groundswell Community Farm Cookbook)

Tom, Katie, and Sarah planting lettuce

Spicy mix, nicoise blend and our new Asian greens mix make for varied and easy salads. Spicy mix and the Asian greens are also good in stir-fries. Store in a sealed container or bag in the refrigerator.

Mustard Greens, cooked leaves without stems, 1 cup: 3.1 g protein, 7 g fiber, 5.6 g Carbohydrates, 8120 IU Vitamin A, 1.1 mg Vit. E, 67 mg. Vitamin C, 193 mg Calcium, 35 mg Magnesium, 2.1 mg Iron, 25 mg Sodium, 230 mg potassium.

Katie’s Rice Salad
Greens- spinach, spicy mix, arugula, etc.
5 medium carrots
5 green onions
2 Cups rice
Dressing of your choice
1 Cup lentils, optional
Feta cheese, optional
 
1. Cook 2 cups rice with 4 cups water. Cook lentils separately 1-cup lentils to 1 .
cups water.
2. Wash and cut your greens, grate the carrots and chop the green onions. Then
make a dressing of your choice, or follow the dressing recipe below.
3. I like to make these salads individually at the table. I spread a layer of greens,
then carrots and green onions. Then add the hot or cold rice and lentils and pour
the dressing on the top. I make a similar salad with hardier greens such as kale
that I mix ahead of time and always eat cold. That one is good with feta sprinkled
on top.
 
Dressing
1/4 cup lemon or limejuice
2 T. vinegar of your choice (optional)
1/4 cup oil (I like sunflower because it
keeps well in the fridge)
1/4 cup chopped nuts of your choice
(optional)
1 T. spices (tarragon, basil, etc)
1 T. Tamari or soy sauce
Stir it all together with a whisk or shake
it up in a jar.
 

Salad Dressings

Avocado Dressing
From New Recipes from Moosewood Restaurant
1 large or 2 small ripe avocados, peeled pitted and chopped
1/4  cup vegetable oil
1/3-cup fresh lemon juice or cider
vinegar
pinch of cayenne
salt to taste
1 garlic clove, pressed
1/2 t ground cumin
3/4  cup water
 
1. In a blender or food processor, blend all the ingredients, except the water, until
smooth. Slowly add the water, blending, until the dressing has a soft mayonnaise-like
consistency. Chill 20 minutes before serving.
2. Store refrigerated, using a covered container to minimize discoloration. Avocado
dressing will remain fresh for two to three days.
 
L.D.’s Creamy Green Dressing
From New Recipes from Moosewood Restaurant
1-cup vegetable oil
2 T cider vinegar or lemon juice
1 t honey or 2 T apple juice
6 spinach leaves or 1/4 cup cooked greens
2 T chopped fresh parsley
1 t fresh basil
1 t fresh marjoram (1/4 t dried)
1/2 t salt
1 garlic clove, pressed
1-cup buttermilk (yogurt or sour cream can be substituted, but are more likely to
separate)
Note: Try other herbs, dill, tarragon, oregano, a dab of Dijon mustard or black pepper.
 
1. Blend all ingredients, except the buttermilk, for one minute. While the blender or
food processor is running, slowly pour in the buttermilk. As soon as the dressing
thickens, turn off the blender or the dressing will separate and become runny. It
should be thick and creamy. Chill at least 30 minutes so the flavors have a chance
to meld.
2. Refrigerated and tightly covered, it will stay fresh for up to a week. If the
dressing separates, re-blend.
 
Miso-Ginger Dressing
From New Recipes from Moosewood Restaurant
3 – 4 T miso
2 T grated fresh ginger
1/4 cup cider vinegar or 1/3 cup lemon juice
2 T dark sesame oil
1 cup vegetable oil
1/2 cup water
In a blender on low speed, combine 3 T miso, the ginger, vinegar or lemon juice and
sesame oil. Gradually add the vegetable oil in a thin, steady stream until thoroughly
mixed. Then, very slowly add the water until the dressing is thick and creamy. Taste.
If a richer flavor is preferred, blend in an additional tablespoon of miso.
Miso-ginger dressing will keep almost forever stored in the refrigerator. If the
dressing separates, re-blend.

Arugula

Arugula

Pungent herb for sandwiches, salads and even in cooked dishes, a treat in a quiche. Best kept in a sealed bag or other container in the fridge. Not really a crop for winter preservation, though it grows well in early spring and late, late fall and into winter in a cold-frame.

Arugula, Pear and Pecan Salad

From One United Harvest – a collection of recipes from CSA’s around the country

3 C. Arugula leaves (other salad greens can also be added)
1 Bosch pear chopped
3T. Dressing or Vinaigrette
1/2 C. chopped pecans, toasted
Toss arugula, pears and dressing together in a large bowl. Top with toasted pecans and serve.

Radiatore with Arugula, Tomatoes & Pancetta

From Margie Kuhn

1 lb. radiatore or corkscrew pasta
4 oz sliced pancetta (Italian bacon or use regular bacon) cut into 1/4″ pieces
1 garlic clove, crushed
16 oz cherry tomatoes cut in half (or, chopped tomatoes)
1/4  tsp coarse black pepper
8 ounces arugula, tough stems removed (or use spinach, etc.)
1/4 C grated Parmesan cheese
salt to taste

Extra grated Parmesan to sprinkle on top

1. Prepare pasta in boiling, salted water according to package directions;
2. Meanwhile, cook pancetta in skillet over medium heat until lightly browned
3. Remove pancetta and set aside; discard all but 1-2 Tablespoons of the remaining fat;
4. Turn heat to low and sauté garlic in remaining fat.
5. When garlic is soft, add tomatoes and heat on low until tomatoes are barely soft.
6. Add pancetta back to pan, stir.
7. Drain pasta, return pasta to pot, add pancetta/tomato mixture, arugula and cheese. Stir until arugula wilts.
8. Serve with extra Parmesan cheese sprinkled on top.

If you have a recipe you’d like featured on the blog, please email me at groundswellfarmer@gmail.com. We would be delighted to post your recipes to the blog!

Get the latest Dirt on the Farm!

About Us

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.