Week Eight: The Most Wonderful Time of the Year

This really is my favorite time of year. Nearly every surface of our kitchen is bursting with amazing produce, thanks to Groundswell! I’m so grateful we are able to have such abundance at our finger tips. I’ve been working away in the kitchen, creating many different dishes to use what we have before we get more! This week includes my all-time favorite broccoli salad, a roasted peach salad, roasted eggplant and pepper relish, shrimp and bok choy stir fry and a simple creamy cucumber salad.

Broccoli Slaw
recipe credit: The Smitten Kitchen Cookbook

2 heads broccoli, each 3/4 – 1 lb.
1/2 c. thinly slice almonds, toasted
1/3 c. dried cranberries, coarsely chopped
1/2 c. buttermilk, well shaken
1/2 c. mayonnaise
2 TBSP apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 small red onion, finely chopped
lots of freshly ground black pepper

Trim broccoli and chop into large chunks, then cut each floret chunk into thin slices. Cut the stems into thin matchsticks.  Toss sliced broccoli with almonds and cranberries.

In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in onion. Pour dressing over broccoli mixture and add black pepper. Stir again, so salad is evenly coated. Serve immediately, or keep in fridge for 2 – 3 days.

::

The Kitchen Beet - Peach, Mozzarella, Chive Salad

Roasted Peach, Fresh Mozzarella and Chive Salad
recipe credit: The Kitchen Beet 

Roasted Peach, Fresh Mozzarella and Chive Salad
8 oz spicy greens (arugula, mizuna, whatever you have on hand!)
2 firm but ripe peaches, sliced into bite-sized pieces
1 – 8 oz ball of fresh mozzarella, sliced into medium-thick pieces
handful of fresh chives, chopped
1/4 small red onion, as thin as you can slice it

Dijon-White Wine Vinaigrette
1/4 c. extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP dijon mustard
1 – 2 tsp. honey, to taste
sea salt and black pepper, to taste

Preheat oven to 300 F. Slice your peaches, mozzarella and red onion, and chop your chives. Line a baking sheet with parchment paper and place your peaches on it so they are not touching. Roast for about 8 minutes, or until warm and juicy. In a bowl or on a platter, toss your clean, dry salad greens and arrange the rest of the ingredients on top.

In a small glass bowl with a spout, whisk together dressing ingredients, tasting as you go, so it is to your liking. (Alternatively, you could shake all ingredients in a small mason jar with a lid.)

Drizzle dressing on top of the salad. It won’t need much to highlight the flavors.

::

Roasted Eggplant and Pepper Relish
recipe credit: Seven Spoons 

4 red bell peppers, seeded, cored and sliced thinly
1 medium eggplant, cut into 1/4″ batons
1 large onion, halved lengthwise and then sliced very thinly
1/2 cup plus 2 tablespoons good olive oil, divided
1/4 cup good quality balsamic vinegar, see note
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 teaspoons minced fresh basil
sprinkle of dried red pepper flakes (optional)
salt and freshly ground black pepper

Preheat oven to 425°F (220°C). On a standard rimmed baking sheet or large roasting pan, toss together the peppers and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast, for 15 minutes, turning occasionally. Add 3/4 of the onion (reserve the rest) and continue to cook until the vegetables are soft but without much colour, about 25-30 minutes more.

Meanwhile, in a large bowl, make the vinaigrette; combine the vinegar, capers, garlic and basil. Slowly whisk in the 1/2 cup of olive oil, until thick and emulsified. Mix in the reserved onion and the red pepper flakes (if using), season with salt and pepper to taste and set aside.

When finished roasting, tumble the hot vegetables into the vinaigrette, tossing well to combine. Make sure to scrape any caramelized bits off of the pan and any accumulated juices. Allow the vegetables to marinate for 20 minutes at the least, serving the relish warm. My preference is to cool the mixture, then refrigerate in a sealed container overnight. It can then be served at room temperature or warmed gently. You could use to make a great toasted sandwich – perhaps add some cheese, too!

Makes about 2 cups.

::

Shrimp and Bok Choy Stir-Fry
recipe credit: Food52

For velveting the shrimp:

  • 1large egg white
  • 1tablespoon cornstarch
  • 2teaspoons rice wine, dry sherry, or rice vinegar
  • 1teaspoon soy sauce
  • 1pound large shrimp, peeled and deveined
  • 1tablespoon peanut, canola, or vegetable oil
  • Water for poaching
For the stir-fry:

  • 1tablespoon peanut, canola, or vegetable oil
  • 1tablespoon minced fresh ginger
  • 2 to 3garlic cloves, minced
  • 1tablespoon chili-garlic sauce, or to taste
  • 4scallions, white and green parts separated and thinly sliced
  • 1pound baby bok choy, washed and thoroughly dried
  • 1/2pound snow peas
  • 2tablespoons rice wine, dry sherry, or rice vinegar
  • 1tablespoon soy sauce
  • 1/2cup toasted chopped cashews
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  1. In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
  2. While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
  3. Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
  4. Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  5. Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.

::

Creamy Cucumber Salad
recipe credit: Ina Garten (Barefoot Contessa)

4 cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

::

Week Six: The Moosewood Edition

During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!

Sugar Snap Peas and Radishes with Orange & Mustard
Coconut oil
Sugar Snap Peas
Radishes
Freshly squeezed orange juice
Orange zest
Dijon mustard
Scallions
Salt and Pepper

Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.

::

Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives

Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.

In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.

::

Asian Slaw
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions

Dressing
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste

Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.

::

Pasta Primavera
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano

Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.

Start cooking your pasta if you haven’t already!

Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.

When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!

::

Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers:

1. Saute one bunch of chopped chard stems for 10 minutes.  Add chard leaves and saute 10 more minutes.
2. Mix 1 lb.beef hamburger, thawed, with cooked chard, 2 T salsa and 1 T refried beans
3. Add 1 tsp each of oregano, black pepper, turmeric, cumin & salt or your favorite spices
4. Thinly coat bottom of pan with oil to fry each batch of burgers (the added ingredients make them stick without oil)
5. Fry at medium heat
Picky kids will love this!  Our 3-year-old son has a strict “no leaf” policy, but gobbles these up.

Week Four: Roasted Carrots, Summer Smoothie, Bento Bowl and More!

I am really enjoying the beautiful, delicious produce we’re receiving this year, as I’m sure you are! It’s always fun as the variety continues to grow! I hope you enjoy this week’s recipes. If there is a specific ingredient you’d like a recipe for, or you’ve really enjoyed one of the recipes, please feel free to share in the comments! I want to make this space as useful as possible for you all.

Roasted Carrots with Cumin-Coriander Tahini Sauce
recipe credit: Oh She Glows Cookbook

2 bunches carrots
1 TBSP grapeseed oil
3/4 tsp sea salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp black pepper

For the sauce:
2 TBSP tahini
4 tsp fresh lemon juice
1 TBSP extra-virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp sea salt

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots and gently pat dry. Peel, or leave as is, based on your preference. Place carrots on baking sheet.

Drizzle carrots with oil and roll them on sheet until oil is evenly dispersed. Sprinkle with salt, cumin seed, coriander seed and pepper. Space out 1/2 inch or so on the tray.

Roast carrots for 15 – 20 min, or until they are just fork-tender but still a bit firm. Be sure not to overcook. Make the tahini sauce while they are cooking by whisking all ingredients together.

Plate carrots and drizzle sauce on top. Any leftover sauce can be served on the side for dipping.

::

Kale-Berry Smoothie
recipe credit: The Kitchen Beet

1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water

Layer kale, yogurt, chia seeds, honey, banana and frozen berries in blender with water. Blend on high until well-mixed. Enjoy!

::

Kohlrabi-Carrot Fritters with Avocado Cream Sauce and Green Onions 
recipe credit: A Couple Cooks 

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

The Sauce:
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

::

Easy Southwest Salad with Cilantro Dressing
recipe credit: Food Network

4 cups chopped lettuce (whatever kind you have this week!)
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

::

Peanut Sauce Bento Bowl
recipe credit: Sprouted Kitchen 

12 oz. Extra Firm Tofu
1/2 lb. Soba or Rice Noodles
1 Bell Pepper, thinly sliced
4 Baby Bok Choy
2 Carrots, Shaved with a Vegetable Peeler
Half a Cucumber, Sliced on a Bias
4 green onions, Halved Length Wise
Sesame Oil
Cilantro for Garnish
1/3 Cup Pickled Ginger

Peanut Sauce:
1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

In a steamer basket, or pan filled 1” with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.

Week Two: Love your Greens!

Welcome to Week Two, full of beautiful greens and more. This week we have recipes for a green smoothie, summer-appropriate soup, simple way to use bok choy, salad and a strawberry tabbouleh to use some of those herbs and scallions, and maybe some local strawberries!

This smoothie is a great way to use kale and spinach, and is even requested by my kids, proving it’s a keeper!

Kale-Spinach-Ginger Smoothie
recipe credit: my personal food blog, The Kitchen Beet 

The Kitchen Beet - Kale Smoothie
1 c. kale
1 c. spinach
1 orange, peeled
1 1/2 c. frozen mango
1/2 lime, squeezed
2 tsp. fresh ginger, grated
1 c. cold water
agave syrup, optional
ice cubes, optional

Layer kale, spinach, orange, ginger, lime juice, frozen mango and water in blender. Blend on high until fully mixed. Add a drizzle of agave syrup if you’d like it a little sweeter, and ice cubes if you’d like it colder. Blend again on high. Drink happy!

::

Eat Your Greens Soup
recipe credit: Oh She Glows Cookbook

1 1/2 tsp. coconut oil or olive oil
1 sweet onion, diced
3 garlic cloves (or green garlic!), minced
3 c. cremini or white button mushrooms
1 c. chopped carrots
2 c. chopped broccoli florets
sea salt and black pepper to taste
1 1/2 – 3 tsp fresh ginger, grated
1/2 tsp. ground turmeric
2 tsp. ground cumin
1/8 tsp. ground cinnamon
5 c. vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 c. torn kale leaves
fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

::

Sautéed Bok Choy
recipe credit: The New York Times Cooking

2 TBSP. neutral cooking oil, like coconut
2 garlic cloves, or green garlic, minced
1 1/2-inch piece of fresh ginger, peeled and minced
1/4 tsp. red pepper flakes
1 1/2 lbs. bok choy, washed, dried and cut into bite-sized pieces
1 TBSP soy sauce or tamari
1 TBSP water
sesame oil to drizzle on top

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce/tamari and water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil.

::

Greek Salad
recipe credit: Simple Suppers Moosewood cookbook

4 c. chopped lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Visalia onion, thinly sliced
a dozen kalamata olives
1/2 c. feta cheese
cooked quinoa, optional

Dressing:
1/3 c. olive oil
3 TBSP red wine vinegar
1/2 tsp. salt
1/4 tsp dried oregano
pinch of black pepper

Fill bowl or platter with lettuce. Arrange all other salad ingredients on top. Add quinoa if you want a little protein boost. Whisk together salad ingredients and pour over salad.

::

Strawberry Tabbouleh
recipe credit: The Sprouted Kitchen Bowl and Spoon cookbook

3/4 c. bulgur wheat
1 clove garlic, finely minced
3 scallions
1 pint strawberries
1 English cucumber
1/3 c. finely chopped mint leaves
1/2 c. finely chopped flat-leaf parsley
1/4 c. extra virgin olive oil
1 TBSP red wine vinegar
zest and juice of 1 small lemon
1/2 – 3/4 tsp. sea salt
1 tsp. freshly ground pepper
1/2 c. feta (optional)

Rinse and drain bulgur. Bring 1 3/4 c. water to boil, add bulgur, turn off heat, cover and set aside for 25 – 30 minutes, or until liquid is absorbed. Stir in garlic, fluff with fork and set aside to cool.

Thinly slice scallions and add to a large salad bowl. Finely dice strawberries and cucumbers and add to bowl. Add bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, seal, pepper and feta and stir everything well. Adjust seasonings if needed.

Have a great weekend!

Week One: Spring Greens!

Happy first week of Groundswell CSA! My name is Penelope and I’m blogging recipes for you this season! Our family has been members for the last few years, and I’m excited to share recipes and inspiration for using your share each week. I love finding great recipes to use our share, as well as creating my own. I could happily spend all day playing in the kitchen. Here’s to a great season of beautiful, local produce from our great Groundswell farmers!

Baby Greens with Pecans + Pears
recipe credit: Simple Suppers, Moosewood Restaurant

The Salad:
8 cups spicy salad greens or torn leaf lettuce
2 firm, but ripe, pears
1/2 c. shredded Parmesan cheese
1/2 c. toasted pecans

The Vinaigrette:
1/3 c. white wine vinegar
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp black pepper
1 c. extra virgin olive oil

Whisk together all ingredients until emulsified. Alternatively, you could whirl in the blender for a few seconds.

For the salad, wash and dry your greens. Cut the pears in half, core them and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration. In a large salad bowl, toss together the greens and pears. Sprinkle with freshly grated parmesan and pecans. Top with dressing as desired. Store unused vinaigrette in refrigerator for up to two weeks.

::

Spring Greens Power Bowl
recipe credit: my personal food blog, The Kitchen Beet, with inspiration again from Moosewood

2 c. cooked brown rice
3 TBSP olive oil
1 TBSP red curry paste
1 tsp. salt
4 eggs, beaten
2 spring (green) garlic
4 c. bok choy, chopped into bite-sized pieces
4 c. spinach
2 scallions, white and green parts sliced
1 c. fresh or frozen corn kernels
2 TBSP tamari

First things first – get your brown rice cooking if you don’t already have some ready to go! Then, before you begin to stir-fry, make sure all of your vegetables are chopped and your eggs are beaten. For the green garlic, I chopped the white-purple part, the lighter green and about half of the darker green.

In a large wok over medium-high heat, warm half of the oil (1 1/2 TBSP) with half the red curry paste (1/2 TBSP), half the salt (1/2 tsp.) and a pinch of the chopped green garlic (you’ll cook the rest later). Mash it all together, then pour the eggs in and cook. Keep tilting the pan so the egg spreads, and scrape towards the center as it cooks. Once the eggs are cooked, cut into bite-sized pieces and put in a bowl.

Wipe out your wok and heat the remaining oil, red curry paste and salt. Add the bok choy and the rest of your green garlic and stir-fry for 2 minutes. Add the spinach and scallions and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Add your 2 cups of brown rice and tamari, stirring until everything is hot. Lastly, add the eggs and give it one final stir. Serve immediately.

::

Asparagus, Leek and Green Garlic Soup
recipe credit: slightly adapted from The Bojon Gourmet

1 1/2 lb. asparagus
2 stalks green garlic
2 medium leeks
1 TBSP butter
2 tsp olive oil
1 tsp. salt
2 c. potato, peeled and diced
lemon juice, to taste

1/2 c. whole plain yogurt
zest of one small lemon

Fill a large pot with water bring to a boil. Snap woody ends off of asparagus and discard. Keep heads in tact and slice stems. Blanch asparagus for 2 minutes, until bright green and crisp-tender. Remove asparagus with tongs and put in a bowl, reserving the asparagus water. Rinse asparagus under cold water to stop cooking.

Trim root ends off of green garlic and leeks. Slice green garlic crosswise into thin rounds and place in a large bowl. Slice the leeks in half lengthwise, then slice white and light green parts into half moons. Place in bowl with green garlic, fill with cool water and separate rings to release any dirt. Rinse green garlic and leeks clean.

Melt butter and olive oil together in soup pot or dutch oven over medium heat. Add leeks and green garlic and saute for 5 – 7 minutes, until bright green and tender. Add the salt, potato and about 4 cups of asparagus water to cover veggies. Bring to a boil, then cover and simmer until potato is very tender, about 10 minutes.

Add asparagus, reserving several heads for garnish, then puree the soup with an immersion blender or in batches in a regular blender. You can add more asparagus water to thin, if needed. Stir in the juice of half a lemon, and add more salt if needed.

Stir together yogurt and lemon zest.

Serve soup in bowls with a dollop of lemony yogurt and a couple of asparagus tips. Will keep in fridge for up to three days.

::

Herb Oil
recipe credit: The Sprouted Kitchen, Bowl + Spoon 

This easy recipe is made with parsley and chives, but you could definitely use other herbs!

2 TBSP chopped fresh parsley
2 TBSP chopped fresh chives
1/3 c. extra virgin olive oil
2 tsp. fresh lemon zest
sea salt and pepper

In a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest and pinch of salt and pepper until mostly smooth. Use to top grain dishes, eggs, pasta, toast with avocado and tomatoes and more!

::

Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss
recipe credit: The Smitten Kitchen Cookbook 

Wild Rice:
5 c. cooked wild rice blend (from 1 2/3 c. uncooked)

Caramelized Onions + Kale:
1 TBSP butter
1 TBSP olive oil
2 large sweet onions, halved and thinly sliced
1/2 tsp. table salt
freshly ground black pepper
4 c. stemmed, ribboned kale leaves

Other:
2 c. coarsely grated baby swiss cheese
2 TBSP unsalted butter (1 TBSP to grease dish; 1 TBSP melted, for crumbs)
3/4 c. chicken or vegetable broth
1 c. fine, dry breadcrumbs
table salt
freshly ground pepper

Cook rice according to package directions and preheat oven to 375 F. Meanwhile, caramelized the onions by heating butter and olive oil in a large, heavy skillet over medium -low heat. Add onions, sprinkle with salt and pepper and cook until they’re tender and sweet, stirring occasionally. This should take about 30 minutes. Add the kale ribbons and cook until the wilt a bit, about 5 minutes. Stir onion-kale mixture, cooked wild rice and 1 cup of grated baby swiss in a large bowl. Add salt and pepper if needed.

Assemble the gratin by coating a 2-quart baking dish with 1 TBSP butter. Pour your bowl of wild rice, onions, kale and swiss into baking dish. Pour broth over it, then cover with remaining cheese. Toss breadcrumbs with 1 TBSP of melted butter and salt and pepper to taste. Sprinkle on top of the cheese.

Bake for 30 – 35 minutes, or until a little bubbly and beginning to brown on top.

::

I look forward to bringing you more ideas next week for your greens. Let me know how these recipes turn out for you when you try them!

Tio Tommy and the Tomatillos!

Indie bands take note: This blog title can be used for a band name, exclamation point included.  Tomatillos are new-er to the share, and may be new vegetables to some members.  This week we’ve included 2 tomatillo recipes, a vegan beet dessert (double the recipe to use more beets!), and variations on summer salads that would be great at upcoming Labor Day picnics.

 

Carrot Salad With Pineapple

Serves 6-8

  • 2/3 cup of mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 4 cups grated carrots
  • 1 20-oz can of crushed pineapple, well drained
  • 1 cup of raisins
  • 1 cup of pecans, coarsely chopped
  1. In a small mixing bowl add mayo, lemon juice, salt and sugar.  Whisk until well combined.
  2. In a medium serving bowl add the carrots, pineapple, raisins, and pecans.  Pour dressing mixture over and toss until well combine.

Orange-Teriyaki Spinach Pasta Salad

  • 1 lb. bow tie pasta, cooked al dente (usually one minute less than suggested time on box).
  • 8 oz of Spinach, or salad greens, chinese cabbage, bok choy, etc.
  • 1 can (11 oz) mandarin oranges, drained but save the liquid
  • 1 can (4 oz) water chestnuts, drained (optional)
  • 1/2 cup honey-roasted peanuts (or raw, or walnuts, or pecans)
  • Options to add from the share, try one cup of: grated carrots,  grated radishes, chopped scallions, etc.

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 clove of garlic, diced
  • dash of salt and pepper
  • 1/3 cup teriyaki sauce
  • 3 Tbsp sugar (or 1/4 cup honey)
  • 1/4 cup of liquid reserved from mandarin oranges
  1. Combine dressing ingredients in a blender or processor until thoroughly mixed.  Pour over just finished pasta, cover and allow to rest a few minutes.  The dressing will stick to warm pasta better than cold.
  2. Add spinach (or other chopped greens) to mixture and let sit a few minutes.  The warm pasta and dressing will lightly wilt the spinach, soaking in the flavor.
  3. Add the mandarin oranges, nuts, chestnuts, carrots or radishes and toss.
  4. Serve warm or chilled.

Creamy Tomatillo Dip

tomatillodip

  • 8 oz of tomatillos, husks removed
  • 2 serrano peppers, seeds removed (or hot pepper of your choice, or bell pepper if you’re feeling mild)
  • 3 garlic cloves peeled
  • 2 Tbsp olive oil
  • salt
  • 1/4 chopped cilantro
  • 4 oz goat cheese
  • dipping ingredients: tortilla chips, pretzels, sliced carrots, cucumber, bell pepper, etc.
  1. Heat oven to 375 degrees.  Line a baking pan with aluminum foil.
  2. Toss tomatillos, peppers, and garlic in the olive oil with 1 tsp of salt.  Transfer to foil pan, roast for 20 minutes or until the skin of tomatillos and peppers begins to blister. Remove from oven and let cool for a few minutes.
  3. Transfer the roasted veggies to a blender or processor, or a large mixing bowl with an immersion blender.  Blend/pulse until pureed.
  4. Add cilantro and goat cheese, blend/pulse to incorporate.
  5. season with salt and pepper if needed, serve with dipping media.

Tomatillo Pico de Gallo

Makes 2 cups

  • 2 cups of tomatillos, husked, seeded and diced
  • 1/4 cup onion, chopped
  • 1 garlic clove, diced
  • 1 jalapeno pepper, seeded and diced
  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/4 tsp cumin
  • salt and pepper to taste
  1. Combine all ingredients in a small mixing bowl, serve with tortilla chips.

Note: We recommend you taste a tomatillo raw before starting this recipe.  Some people find un-roasted tomatillos to be very tart.  If this is the case, you can roast your tomatillos, which will change their texture but decrease their tartness.  Also, if you’re low  on tomatillos you can supplement with salad tomatoes.

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or cider vinegar
  • 3/4 cup sugar
  • 1/4 cup canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or all-purpose flour
  • scant 1/2 cup unsweetened cocoa powder + more for topping
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  1. Preheat oven to 375 degrees.  Remove the stem and tail from the beets, wash until clean.
  2. Wrap beets in aluminum foil, drizzle a little oil over them, wrap tightly and roast for 1 hour or until tender when prodded with a knife.  Set in bowl in refrigerator to cool.
  3. Once cooled, either finely grate or puree beets in a blender (add water or orange juice to encourage mixing). Measure out 1/2 cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together almond milk and vinegar, set aside for several minutes to curdle. Add sugar, oil, and 1/2 cup beets and beat until foamy.
  6. Add flour, cocoa powder, baking soda, baking powder, and salt to a sifter.  Slowly sift into wet ingredients while mixing with a hand-held or standing mixer. Beat until no large clumps remain.
  7. Pour batter into liners, filling to 3/4 full. Bake 22 to 25 minutes, until a toothpick inserted in the center of a cupcake come out clean. Transfer to a cooling rack and let cool completely.  Do not try to unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

 

International Flavors

It’s week 4 of CSA and we’re having a blast sharing recipes and ideas with you. We know that everyone has different taste preferences and cooking styles, and we’d love to hear from you. What items from the share are stumping you? Or maybe you’re just looking for a new way to prepare it? Would you like to see more recipes feature a one-dish complete meal? Please let us know what would be helpful to you.

Is anyone watching the World Cup (soccer)? In the spirit of international friendship, we’re featuring recipes inspired by cuisine from different parts of the world (french dressing, Chinese-inspired stir-fry and Mediterranean hummus.)

Chinese Cabbage Salad

We were thrilled to get a Chinese Cabbage in the share last week. Last summer we discovered this delicious salad. It’s sweet and peanut-y and has a nice crunch.

Serves about 15 side salads, or 7-8 larger salads. It makes great leftovers, or is a great dish to share at a gathering.

  •  2-2.5 lbs Chinese Cabbage (also known as Nappa Cabbage)
  • 5 scallions (green onions)
  • 3 packages Ramen Noodles ( optional)
  • 1/2 cup butter (optional)
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup sesame seeds (optional)
  • 3/4 cup peanut oil (we usually substitute 3 Tbsp peanut butter and add olive or grape seed oil to equal 3/4 cup – just shake it up in a jar or mix it in a bowl first)
  • 1/2 cup sugar (or sweetener of your choice)
  • 1/4 cup rice vinegar
  • 2 Tbsp soy sauce
  1. Wash and thinly slice your cabbage in a large bowl.
  2. Slice your scallions and add them to the bowl (you can use both the white/red end and the greens)
  3. We usually skip the ramen noodles. We might add some raw or toasted almonds and then move right onto the dressing. Feel free to skip ahead to step 5.
  4. Open the ramen noodles, place them in a gallon ziplock freezer bag and crush them with a a meat tenderizer (or rolling pin, wooden spoon, etc.) Melt butter in a large skillet over medium heat and add the almonds, sesame seeds and noodles. Cook until crunchy and toasty brown. Set aside to cool.
  5. Start the dressing: in a small bowl or jar, add the peanut oil (or peanut butter/oil mixture. You can microwave the peanut butter and oil for 30 seconds to help the peanut butter dissolve, but I have always skipped this step.) I usually just had the soy sauce, rice vinegar and sugar to the oil mixture and dress the salad. If you’re feeling more ambitious, move on to step 6.
  6. Pour the oil mixture, sugar, rice vinegar and soy sauce into a medium sauce pan. Let it hard boil and set aside to cool.
  7. Toss the cabbage and scallions with the crunchy noodles mixture and the dressing and serve.

Hummus

makes about 3 cups

[photo credit]

[photo credit]

Homemade hummus is actually fairly quick and easy.  You can dip fresh veggies, pita chips, etc.

  • 2 cans (15 1/2 ounces each) chickpeas
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, chopped (or about 2 garlic scapes)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/4 tsp salt
  •  Extra-virgin olive oil, for serving (optional)(we like to add about 1/4 cup)
  • Paprika, for serving (optional)
  1. Keep 1/4 cup of liquid from the can, rinse and drain chickpeas in a colander.
  2. In a food processor, blend the chickpeas, liquid, lemon juice, tahini, garlic, cayenne and salt.
  3. Slowly add the oil while the processor is running. Or you could just pour into a serving dish and drizzle with oil.
  4. Taste your hummus. If you like more garlic, or lemon, or want to add roasted peppers, go for it.

Carrot Fruit Salad

[photo credit]

[photo credit]

Serves 2

  • 1 orange
  • 3 large carrots (grated)
  • 1 apple, chopped
  • 1/2 cup craisins
  • 1/2 cup pistachios, shelled
  • 1/4 cup orange juice
  • 1/2 cup greek yogurt
  • 2 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 2 tsp poppy seeds, sesame seeds, or chia seeds
  • 1/4 tsp ginger
  • a sprinkle of dried, shredded coconut would be a a delicious addition
  1. Add the fruit and nuts to a bowl and gently mix. In a separate bowl, mix the remaining ingredients and pour over the fruit. You can serve them in cute little orange peel bowls (just cut the oranges in half, cut around the edge with a knife, scoop out the peels and use the fruit to in the salad.)

Bok Choy Stir Fry

Makes approximately 4 servings, adding more veggies makes more servings

  • 1 bok choy
  • 2 cloves of garlic, or its equivalent in green garlic or garlic scapes
  • 1 medium onion or 1 bunch of scallions
  • 2 Tbsp stir-fry appropriate oil: grapeseed, peanut, vegetable etc.
  • Optional veggie additions: snow peas, summer squash, broccoli, kohlrabi, etc.
  • protein of your choice: chicken, steak, seitan, tofu: cook in a separate pan beforehand, chop into small pieces

Basic stir fry sauce:

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar (or honey or maple syrup)
  • 1/4 apple cider vinegar
  • 1/4 cup water
  • 1 tsp corn starch

Prep:

Chop the bok choy, garlic, onion, and any veggies you’re adding into small pieces.  Mix the ingredients for the sauce together in a small bowl, the extra water and corn starch are optional, it does help thicken the sauce if you like the consistency of restaurant stir fry sauces. If you like rice with your stir fry start it before you begin anything else.  I (Josh) usually do about 1 1/2 cups of rice in a rice cooker, add water until it is one fingernail taller than the rice, and set to cook.

1. While the rice cooks, heat the oil in a frying pan on high heat (I set it between 6 and 7 on a burner that goes up to 9).  When a drop of water flicked into the pan sizzles, add the garlic and cook for one minute, then scoop out and save for the end.  I heard this tip from The Splendid Table on NPR, frying the garlic imparts its flavor into the oil, removing it keeps it from getting charred.

2. Add the chopped onions, stirring occasionally until they are translucent.  Add vegetables like peas or summer squash, stir fry for 2-3 minutes, add the bok choy, stir fry for 1-2 minutes or until leaves are slightly wilted.

3. Add the cooked protein of your choice, the garlic, and the sauce and stir for 1 minute.  Remove from heat, serve immediately with rice.  Split leftovers into lunch containers and feel like a boss.

Catalina Dressing

This is one of my all-time favorite dressings. I (Beth) grew up eating french/catalina dressing on my salads. No Ranch, no Italian, no balsamic. I knew what I liked and I stuck to it. I’ve since expanded my comfort zone for dressings, but this one will always be my go-to dressing. It brings a great sweetness and zing  to any simple garden salad.

makes about 1.5 cups of dressing

  • 1/4 cup ketchup
  • 1/4 cup white wine vinegar
  • 1/4 cup onion, lightly chopped
  • 3 Tbsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp soy sauce
  • 1/2 cup grape seed oil
  • salt and pepper, to taste
  1. Puree first 6 ingredients in a blender until smooth.
  2. Slowly add the oil while blending, until emulsified. Salt and pepper to taste.
  3. Pour into a jar. Shake well before serves. Stores about 3 weeks in the refrigerator, but I bet it will be gone before it spoils.

Week Four – Trying new vegetables

The first couple of years we were members of Groundswell, I felt like there was always a new vegetable to conquer.  When most of us purchase vegetables at the store or farmers market or even pick them out for our backyard garden, we tend to choose our tried and true favorites.  For that reason, joining Groundswell was great for our family.  There were always new things to try and hopefully to like.  Swiss chard was one that was out of our repertoire and I needed to learn what to do with.  I usually go to epicurious.com when I am looking for a new recipe.  I like this site for its reviews and most recipes aren’t ridiculously crazy with ingredients.  Here is the recipe that both conquered Swiss Chard for us and even made me like garbanzo beans (previously I thought they were those cold, not so tasty things you only saw on salad bars. )  The garlic probably helped our family love this.  The garlic in this dish is particularly tasty on fresh bread.

Roasted Garbanzo Beans with Garlic and Swiss Chard – from Bon Appetit  (Sometimes I amend this by throwing in a cup and a half of cooked barley if I want this to be a main dish)

Garbanzo Beans:
3 cups soaked and prepared dried garbanzo beans or 2 15.5-ounce cans garbanzo beans (chickpeas), drained
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Preparation:  Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

DSCN2216

Another vegetable we weren’t all that familiar with is Bok Choy.  I quickly learned that cooking things with Asian flavoring was a big hit with both of my kids.  A quick and easy Bok Choy recipe that we enjoy is

Bok Choy with Ginger and Garlic
1 large bunch of Bok Choy, stems removed and discarded
1 teaspoon grated ginger
1 garlic clove thinly sliced
½ Tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce

Cook the bok choy leaves in a large pot of boiling water for 5 minutes.  Drain in a colander.  Make sure you press any excess water out or the sauce gets too runny.
Meanwhile pour the sesame oil in a skillet and turn the heat to medium low.  Add the garlic and ginger and cook for 8 minutes.  Pour in the oyster sauce and cook for another 30 seconds.  Pour the sauce over the bok choy and serve.


One of my current favorite recipes for many of the spring vegetables that we get at Groundswell and you find at the market right now is below.  I like to serve it over brown rice.  You can make it a meal by adding a protein of choice.

Asian Greens and Spring Vegetables – from the Moosewood Restaurant New Classics
6 ounces snow or sugar snap peas or 8 asparagus spears
4 cups sliced bok choy or 6 cups rinsed and stemmed fresh spinach
1 cup carrot matchsticks
½ cup daikon matchsticks

Dressing:
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1.5 teaspoons sugar
2 teaspoons grated ginger

½ cup scallions, sliced on the diagonal
1 tablespoon toasted sesame seeds

Bring 1 quart water to a boil.  Remove the strings from the snow or snap peas if using and blanch for 1-2 minutes.  Or is using asparagus, snap off the tough end, cut in half on the diagonal and simmer about 7 minutes or until tender.  Remove with a slotted spoon and set aside.  Blanch the bok choy in the same water for 2-3 minutes(spinach would be 1 minute), then drain and set aside.
Meanwhile, whisk sesame oil, soy sauce, sugar and ginger.
Toss the bok choy or spinach with half of the dressing on a serving platter.  Toss the rest of the vegetable with the remaining dressing and arrange them on top of the greens.  Sprinkle with scallions and sesame seeds.

DSCN2224

 

An absolute favorite salmon recipe of ours I got years ago from D&W when they were giving away free samples.  It is absolutely delicious.  It isn’t a last minute dish since there are a lot of steps but if I prep ahead of time, it throws together fairly quickly when you are ready to eat and it is worth the effort.

Seared Salmon with Thai vegetables
Salmon
1 tsp chili pwdr
1 tsp curry pwdr
1 tsp ground coriander
1 tsp cumin
1 tsp mustard pwdr
1 tsp salt
1 tsp sugar
4 6 to 7 oz salmon fillets with skin

Dressing
6 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp oriental sesame oil
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped peeled fresh ginger
1 tsp sugar

Rice
1 Tbsp butter
1 C basmati rice
1 C water
2/3 C canned unsweetened coconut milk
2 Tbsp veg. oil

Thai Vegetables (See recipe below)
For salmon: Mix first 7 ingredients in small bowl.  Place salmon fillets skin side down on baking sheet.  Sprinkle 1.5 tsp spice mixture over fillets.  Cover with plastic and refrigerate 3+ hrs.(You can do this the night before)
For dressing: Whisk vinegar and next 5 ingredients in small bowl.
For rice:  Melt butter in lg saucepan over med.  Add rice and saute until rice turns opaque ~2 min.  Stir in 1 cup water and coconut milk and bring to boil.  Cover and reduce heat to low.  Cook until rice is cooked through and liquid is absorbed ~18 min.  Season with S&P.
Meanwhile heat oil in skillet over med-high.  Add salmon flesh side down to skillet.  Sear until brown and crisp ~3 min.  Turn and sear skin side until just cooked trough ~3 min.
Spoon rice on plates.  Top with seared salmon, thai veggies and drizzle with dressing.  Pass extra dressing.

 Thai Veggies
1 Tbsp sesame oil
2 Tsp minced fresh ginger
1 lg garlic clove minced
1 red pepper cut into thin strips
6 oz shittakes stemmed an thinly sliced
3 lg green onions thinly sliced on diag.
3 C thinly sliced bok choy (green tops only)

Heat oil in skillet over high.  Add ginger and garlic, saute 20 sec.  Add pepper and mushrooms and saute till crisp tender ~3 min.  Add green onions and bok choy and saute til wilted ~2 min.  Season with S&P.
Something that I had never heard of before we joined Groundswell but that I now look forward to every year are garlic scapes.  Garlic scapes are the curling tops of garlic plants.  My son loves to saute them and then scramble some eggs in the pan along with.  My husband and I also love the garlic scapes made into a pesto.  It is delicious on crackers or tossed with pasta.  If you aren’t planning to use it within a week or two, you can freeze it.

Garlic Scape Pesto
10 large garlic scapes
1/3 cup unsalted almonds, pistachios or walnuts (your choice)
1/4 cup finely grated parmigiano
1/3 cup olive oil
salt and pepper
Process the scapes, nuts and parmigiano in a food processor until finely chopped.  Slowly add olive oil and continue to process.  Season with salt and pepper.

Spring Greens!

Hello All,
Welcome to the second week of the 2013 Groundswell CSA season!
I am the second of three individuals blogging for the CSA this season and my bio is simple; married, working mother of a 4-year-old boy, focused on seasonal, locally sourced, organic foods, minimally processed and on the table, “right now, please, mama”!!
While I have a culinary education, and can’t resist creative dishes, limited time dictates simplicity. This is our 11th year participating in a CSA and I have learned a number of tricks along the way. My goal is to share some timesaver tips with you to help turn your weekly mountain of vegetables into healthy tasty meals, in a timely fashion.

I realize not every member of Groundswell is pressed for time due to family obligations and some of you may have time to linger and enjoy your evening kitchen ritual (wistful sigh); hats off to you! I will try to include a few recipes along the way that may be more to your liking, but please do not hesitate to share a recipe from your collection as well, and let us all live vicariously thru your culinary feats! Simply use the “Share Your Recipes” tab on the bar at the top of the blog.

A couple disclaimers:
I fly by the seat of my pants in the kitchen, based on my mood and what is on hand, (as my mother would say, “Improvise!”). So, my recipes are adaptations that continue to evolve and change. Simply put, they are very flexible so please be creative and modify to your taste as well and share your experience by using the “Leave a Reply” area at the bottom page of this blog.
Also, in a perfect world there would be lemons/limes growing in my back yard and a rice paddy field out front. While we strive to buy locally produced foods, we also know that in order to enjoy the locally produced foods that ARE available, sometimes we have to go out of our geographical area to get a complimenting ingredient.
Last but not least, I have been known to eat a pop tart and greatly enjoy it…. great, glad we got that out in the open.

Since it is spring, we will be enjoying many different greens, including cooking greens and herbs. These easily transform into salads and stir-fries. The key to speeding up time in the kitchen leading up to dinner is to pre-prep dressings, sauces and rice. For me, the CSA season always starts with a few weekly rituals. First, I take 15 minutes on Sunday and prepare a dressing for salads and a sauce for stir-fries. They can both be doubled to cover a few meals and will last two weeks so they can extend into the next week, if needed. I also prepare a pot of brown rice (or basmati, occasionally) to cover two meals as well. Stir fry dishes can become labor intensive between the vegetable chopping, prep for rice and making a sauce. If the sauce and rice are done, you are half way there! These are some of our favorites:

Cider Vinaigrette
(adapted from BonAppetit)

This is my “go-to” salad dressing. It would make a piece of cardboard taste fantastic…seriously, it is that good. I use it on a simple bed of mixed greens and add nuts, fresh or dried fruit, blue cheese or feta and sometimes cooked wheat berries. Use whatever you have that sounds like an interesting combination of sweet, salty and tangy. The key is the balance of vinegar, honey, mustard and oil, so try to stay close to the measurements. Minced chives make a great substitute for the shallots, but feel free to omit the shallots if you are not a fan.                                                                      Greens w/Cider Vinaigrette, Pears, Feta, Walnut

2 Tbsp. cider vinegar
1 Tbsp. honey
1 1/2 tsp. Dijon mustard
1/3 cup grape seed oil (vegetable oil will do just fine, too)
1 Tbsp. finely chopped shallot
salt and freshly ground black pepper

Whisk the first three ingredients in a medium size bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add shallots, if using. Store/use for up to two weeks.

Southwestern-Style Dressing
(adapted from FineCooking.com)

This dressing makes great use of the herbs oregano and cilantro. You can put this on anything from a standard mixed green salad to baked potatoes loaded with veggies. In my photo below (click on it to enlarge), I have combined cubed, steamed potatoes, lightly sautéed corn and red pepper (the last of my frozen stash from last summer!) and topped it with this dressing. Add some grated cheddar and the kids will love it! In fact, you will find yourself searching around for ANYTHING to put it on when you have a craving. The key here is the toasted cumin seeds and the fresh lime.

3 Tbsp. fresh lime juiceDressing Southwest, oregano, cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup extra-virgin olive oil
1 clove garlic, minced
2 tsp. minced fresh oregano
2 tsp. minced fresh cilantro
1-1/2 tsp. cumin seeds, lightly toasted and ground
1 tsp. salt
1/2 tsp. freshly ground pepper

Place the cumin seeds on a cookie sheet or jelly roll pan and place in preheated oven at 300 degrees. Toast for 7-10 minutes, checking to make sure they aren’t burning. Cool on aSalad, Potato, Corn, Red Pepper, Cilantro separate plate. When fully cooled, grind and set aside. This can be done days ahead of time. I use toasted/ground cumin in a lot of dishes so I keep a fair amount on hand. It can really pep up a fried egg sandwich, any veggie dish or hamburgers!

Whisk together the lime juice, sour cream and mayonnaise. Add the oil, starting with 1/8 cup and only adding until the consistency is correct for your final use of the dressing. For example, I use more oil when I am going to use the dressing for greens than I do when I am going to mix it with potatoes. Add the garlic, oregano, cilantro, cumin seeds and mix gently. Season to taste with salt and pepper. Store/use for up to two weeks.

Bok Choy Stir-Fry in Marmalade Sauce
(adapted from Vegetariantimes.com)
Serves 4, but can be increased by adding more rice, veggies, tofu or chicken; you won’t need to double the sauce.

As far as stir-fry sauces are concerned, this recipe is tried and true. It is perfect for this time of the year as we are enjoying bok choy, however, I make it all summer long and use it to dress any stir-fried veggies. The marmalade adds a citrusy brightness with just a hint of sweetness that goes well with any greens, broccoli, snow peas, red peppers…. and the list goes on! For added protein, you can add tofu or cubed chicken. See notes at the end about additional cooking time for adding raw chicken to the dish.
The keys to a successful stir-fry are: have ALL ingredients chopped, measured and ready to go; keep your wok or skillet hot and don’t stop stirring!

Stir fry BokChoy, CashewsIMG_2165

Sauce
1/2 cup orange marmalade
4 Tbs. soy sauce
2 tsp. cornstarch
4 Tbs. water

2 Tbs. peanut oil
3 cloves garlic, chopped
1 1-inch piece fresh ginger, peeled and grated
2 hot chiles finely chopped or 1/4 tsp. red pepper flakes (this is mild; add or pull back based on your tolerance to heat)
1 lb or fairly large head of bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews or peanuts (this is optional, the recipe is still great w/o)

Additional options:
2 cups drained and cubed tofu (two 8 oz. packages)
2 cups cooked cubed chicken
2 cups raw cubed chicken
Carrots and red pepper, when in season, go well too!

If you pre-prepped your rice, pull it out of the fridge now to let it begin to come to room temp. Otherwise, make 1-1/2 cups brown or basmati rice, following your package instructions.
Whisk together marmalade, soy sauce, cornstarch and the 4Tbs of water. As noted earlier in my post, this can be made days ahead of time. Set aside.

Heat wok (I prefer an iron skillet) to high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Incidentally, in case you didn’t know, stir-fry means exactly that, stir while it is frying!! Add chiles and if using tofu or cooked chicken, toss it in now. Stir-fry for about 3 minutes, or until tofu cubes are brown or chicken is heated thru. Add bok choy, and stir-fry for 2 minutes or until bok choy starts to soften. Here is where the pre-cooked rice comes in handy. Pour your desired quantity of rice over top of the veggies and then pour the sauce on top, starting with just half of your sauce and adding as needed to fully coat the rice and veggies. You may not need all of the sauce, depending on whether you added additional veggies/tofu/chicken. Save it for another dish later in the week. Stir gently to make sure all veggies/meat are coated with the sauce. Heat thru for 1-2 minutes. Serve sprinkled with toasted cashews or peanuts.

NOTES: If using raw chicken, cube it and add to the pan at the same time as the garlic and ginger. You will need to increase the cooking time to 3-4 minutes, or until the chicken is no longer pink and is lightly browned. Continue with the rest of the recipe.

Potato, Swiss Chard and Cheese Latkes
makes about 10-12
My neighbor, Steph Harding, a good friend and wonderful cook, got me hooked on these and now I am obsessed! I am embarrassed to admit that I made them last week and ate 7 of them in one sitting!! My son declared he was not interested until I topped one with a dollop of sour cream and then he dove in and exclaimed, “Mama, I DO like Latkes!” (sour cream is my friend.)

Latke swiss chard, feta, sausage 2

2 large russet potatoes (any starchy potato will work)
15 medium stems of swiss chard, stems removed and leaves finely chopped (when you are done chopping, the pile of swiss chard should be about 1/2 to 3/4 the size of the grated potatoes, but no worries if you have more or less)
Herbs – any herbs you wish to add, I used chives, finely snipped
2 eggs
1/3 cup Feta cheese, broken up (you could use any kind of cheese to your liking)
salt & pepper
sour cream

Wash the potatoes, leave the skins on, and run them thru your food processor, using the blade specifically made for grating. You can grate by hand, but it takes mere minutes in the food processor. Place the potatoes in a colander, give a good rinse to get the extra starch removed, and then press down on the potatoes to remove access water. I then put them on a towel, wrap them up and squeeze out any remaining water. This is an important step so they crisp up when cooked. Place in a large kitchen bowl.

Wash the swiss chard and remove the stems, setting them aside for use in a stir-fry. Finely chop the leaves and add to the bowl of potatoes. Also add the chopped herbs and feta cheese, stirring until evenly distributed.

Beat the eggs with a fork until foamy. Add a pinch of salt and grind some pepper in, to your taste. You can add some Frank’s Hot Sauce or Sriracha chili sauce if you want to zip it up! Pour over the potato mixture and gently fold the eggs in, until everything is evenly coated with the egg mixture.

Preheat your iron skillet or nonstick griddle for this one. I have read about the dangers of nonstick, however for this dish nonstick makes it super easy to cook them and clean up. Heat till water droplets sizzle and evaporate. Run a chunk of butter around the griddle to fully cover it with a coat of butter. Let that sit for about a minute before adding spoonfuls of the potato mixture, flattening each with a spatula so they cook evenly. I used a lid to one of my pots to partially cover the latkes in order to increase the heat and get them to cook faster. If done in an iron skillet they would cook faster, but the trade off is that they stick more readily. If you chose to use an iron skillet, use oil instead of butter to get a thin film of grease across the skillet.

Flip when they are fully set and looking crunchy on the first side. Allow to cook till crunchy on the second side. Remove from griddle and serve immediately with a dollop of sour cream and snipped herbs. You could also serve them with some of Annie’s Organic Ketchup and the kids will gobble them down!

My final recipe for the week is a bit of a wild card and one of my favorites for a number of reasons. Who doesn’t love pizza? The dough is made 24 hours in advance, which allows for it to be a no-knead dough that is completely fool-proof. The toppings are completely flexible; just use whatever you have, leftovers work best! If you double the dough, you can get 2 large pizzas, (9″ x 11″ each) which works for dinner and then leftovers for lunch the next day. The shortcuts are: 1) pre-sauté the veggies and meat (if you do a stir-fry the night before, just throw extra veggies and meat in the pan and fish them out prior to adding your sauce), 2) keep a jar of homemade pesto or BBQ sauce on hand (you can use any favorite store bought sauce) and 3) grate the block of cheese beforehand. With these items pre-prepped, it is a 15 minute assembly job the night you serve it. If you aren’t into making your own dough, any store bought version works, or throw it all on a lightly toasted English muffin, bagel or tortilla shell and run it under the broiler….pizza is served!

IMG_1238

Kale, Cheddar Cheese and BBQ Sauce Pizza

Crust
(adapted from Pizza on the Grill, by Karmel and Blumer)
makes (1) 9″ x 11″ crust

3 cups bread flour or all-purpose flour (I use unbleached white, see note below for using variations of wheat/white)
1/2 tsp. active dry yeast
3/4 tsp. salt
1-1/4 cups milk (I use raw milk, so full fat, but the original recipe calls for 2%)
2 Tbs. olive oil, plus more for the bowl
Polenta (also know as coarse-ground cornmeal or corn grits) for sprinkling on the baking sheet; this is a KEY ingredient as it gives the pizza a wonderful rustic texture!

Toppings (this is a great sweet/salty combination, but be creative and use whatever veggies/sauce/cheese you like!)
1/4-1/2 cup BBQ sauce (you can use whatever you have; pesto/pasta sauce/olive oil)
1/2 lb. ground sausage, cooked and drained
10 Kale leaves, stems removed and discarded, leaves finely chopped and sautéed in oil (or bacon fat if you have it! Yummmm!)

The dough must be made 24 hours in advance to allow for fermentation, which eliminates the whole kneading process (have you ever found yourself wondering “Did I knead it enough, too long, too hard, is it going to rise?” The fermentation eliminates all the guesswork.
Pour a little oil into a large mixing bowl and using a paper towel wipe it around to lightly coat the bowl. Set aside. Whisk the flour, yeast and salt together in your mixer stand bowl, then pour in the milk and oil. Using the dough hook, turn the mixer on low for a minute to get it started. Stop to scrape down the sides and then let it run on low for another minute, scraping down the sides again to get the flour incorporated. Then run the mixer for about 3-4 more minutes until the flour is fully incorporated and the dough is clinging to the dough hook. Turn off the machine, scrape the dough into the oiled bowl. Don’t worry if it is sticky; you can’t overmix, undermix or mess this up! Flip the ball of dough around a couple times in the bowl to coat it with the oil and then cover with whatever lid you have for the bowl or plastic wrap and then a clean towel on top. Allow the dough to sit undisturbed and at room temperature for 24 hours. I make this the night before serving and leave it on my kitchen counter.

About 3 hours before you want to use it, turn the dough once in the bowl (gather the ball of dough, and turn it around so that the air escapes). This allows for another opportunity for the dough to rise a bit. If your schedule doesn’t allow for this step, then just turn it in the morning before you leave.
When you are ready to make the pizza, preheat the oven to 450 degrees and position the rack in the center of the oven. You can divide the dough to make smaller pizzas or make one large pizza. Using a cookie sheet pan, sprinkle the polenta to lightly cover the pan. With flour-covered hands (keeps it from sticking) gather the dough into a ball and work it into a flat disc and then stretch it into a rectangular shape, about 6 x 9. Then lay it into the pan of polenta and slowly stretch it out to the full 9 x 11 size. It may try to shrink up, which is okay, just leave it be for a minute and let it relax. Then stretch it again. You can go thinner and larger than 9 x 11, but don’t go much smaller as it will be doughy and will not cook evenly.

Once the dough is secured on the polenta/pan, start spreading your sauce, going as thick/thin as you prefer. Then add the meat, sautéed kale and finally the cheese. Bake for 10 minutes and check to see if the bottom of the crust is getting brown and also if the cheese is melted to your liking. Depending on your oven, (they all cook differently) you may need to bake a few minutes longer.
Remove the pizza, immediately transfer to a cutting board and using a pizza cutter slice and dice it down to a bunch of squares. It is important to cut the pizza immediately, or the cheese cools and the toppings come off/apart when cutting. Enjoy!

Notes: You can play around with the flour to make the crust healthier by variations of swapping wheat flour or spelt for the white flour, but my experience is that it doesn’t rise quite as much and is denser/heavier. This is not a bad thing, if the toppings are matched appropriately. I guess I just believe that pizza is a treat and should be, well….not fat-free and the healthiest dish in your arsenal. One thing to remember, if you are serving this to children; a kale pizza on a fully risen, chewy crust with lots of gooey cheese is going to be cheered, as opposed to a heavy wheat crust with minimal cheese. Just sayin….pick your battles.

Thanks much for checking in to the Groundswell blog and considering these recipes for your pick-up this week. I hope some of them become your favorites as well!
See you in a couple weeks!

Bok Choy. Oh Joy!

This week we are highlighting the magnificent Asian green, Bok Choy.

Check out this recipe from Everyday Food for Ginger-Sesame Bok Choy. It’s quick, delicious and uses some of the green onions from this weeks share.  I quartered 2 smaller Groundswell bok choys (saved one from last week, they keep well in the fridge for a couple of weeks).  This dish goes great over jasmine, basmati, or long grain rice.

If you are a meat eater, try pairing the recipe above with this Slow Cooker Pork Char Siu and a side of rice. This meal was a big hit at my house!

Not in the mood for bok choy this week?… Try preserving it kimchi style. Sub radishes for the turnips if desired. I like my kimchi on the hot side, so I use Korean chile powder that can be purchased at most asian stores in the area.

Are you a smoothie fanatic? Here’s a great smoothie recipe using bok choy!

Not in the mood for Asian?…You can chop off and dice the bottom stem and use in recipes as you would celery. I like to add it to chicken salad, tuna salad and egg salad recipes for a little extra crunch. Or add to your green salads diced up. The leaves can also be cut up and eaten raw in salads mixed with other greens. YUM!

Still not feeling inspired?! Check out our Bok Choy pinboard on Pinterest. There are over 50 ideas to get you thinking!

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.