10 Warming Recipes to Cook and Love

As the weather turns cooler and we prepare to say goodbye to the Summer/Fall CSA, here are 10 recipes to help you use your last couple of shares. Of course, if you are signing up for Groundwell’s Winter CSA, you’ll want to mark this page and come back to these! We’re focusing on beets, potatoes, squash, root veggies – all the produce meant to nourish us as we embrace fall.

Fall Beet Salad
Recipe Credit: Food52

  • 3 golden beets
  • 3 red beets
  • 1cup white wine
  • 2 cloves garlic, smashed
  • 1bunch swiss chard, stems removed, chopped
  • 1 onion, julienned
  • 1 shallot, minced
  • 1 orange
  • 2tablespoons honey
  • 2tablespoons dried thyme
  • 1 cup champagne vinegar
  • 3cups olive oil + a little more for roasting the beets
  • 1/2cup pecan pieces, toasted
  • 1/4cup fresh goat cheese, such as chevre
  1. Preheat oven to 400. Place beets in a roasting pan with wine, a little bit of water, and garlic cloves. Cover with aluminum foil and cook until tender, about one hour. Once beets are done cooking, remove from oven and peel skin off while still hot. Cut into small pieces and cool.
  2. Caramelize onions in a saute pan over medium high heat. Cook until they are a golden brown color and add swiss chard. Continue cooking for about 4 – 5 minutes more, or until greens have wilted. Season with a little salt and pepper. Cool
  3. To make the dressing, whisk orange juice, champagne vinegar, honey, thyme, and salt and pepper together. Slowly emulsify in the olive oil.
  4. Before serving, mix the beets, onions and chard mixture, dressing, pecans, and goat cheese together. Serve at room temperature.

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Autumn Root Vegetable Gratin with Herbs and Cheese
Recipe Credit: Food52

  • 1 1/2 cups whole milk
  • 2 cloves garlic
  • Pinch freshly grated nutmeg
  • 2tablespoons extra virgin olive oil
  • 3/4pound butternut squash
  • 3/4pound white potatoes
  • 1/2pound parsnips
  • Salt and pepper
  • 1/4teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon finely chopped fresh rosemary
  • 1cup grated Gruyère
  • 1cup grated Pecorino
  1. Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.
  2. Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.
  3. Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now’s the time to use it.
  4. Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.
  5. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn’t as brown as you’d like, turn on the broiler for a couple of minutes — watch it carefully so it doesn’t burn! Let the gratin cool for at least 5 minutes before serving.

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Fork-Crushed Purple Potatoes
Recipe Credit: New York Magazine

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

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One Pot Spanish Chicken and Potatoes
Recipe Credit: Pinch of Yum

  • ½ cup olive oil
  • 1 large yellow onion, sliced (about 1 cup)
  • 3 cloves garlic
  • 5 ripe tomatoes, cut in half
  • ½ of a large eggplant, skin removed and diced (2-3 cups)
  • 1½ teaspoon salt
  • 1½ lbs. chicken breast meat
  • 1 large Russet potato, sliced
  • salt and pepper to taste
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • ½ cup fresh parsley leaves
  • crusty bread or rice for serving

Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.

Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

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Pumpkin Cupcakes with Maple Cream Cheese Frosting
Recipe Credit: Smitten Kitchen

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups fresh pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes: Heat oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add eggs, one at a time, to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting: In a stand mixer beat all the ingredients on medium until fluffy. Frost the tops of each cupcake, swirling decoratively. Refrigerate cupcakes for 30 minutes to set up frosting.

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Winter Herb Pasta with Roasted Vegetables
Recipe Credit: Not Without Salt

1 1/2 pounds vegetables, cut in 1-inch pieces (beets, sweet potatoes, brussel sprouts, onions, etc.)
10 ounces bucatini or spaghetti
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons butter
3 garlic cloves, minced
1 cup bread crumbs
1/2 cup chopped fresh parsley
Parmesan
Olive oil
Salt and Pepper

Toss the vegetables on a baking sheet with olive oil, salt, and pepper. Roast in a 425°F oven until tender and charred in parts, about 45 to 60 minutes.
While the vegetables roast boil a large pot of heavily salted water. Cook the bucatini until al dente. Drain the pasta reserving 1/2 cup pasta water.

Add the rosemary and thyme to the pasta. Pour in 1/4 cup pasta water and cook over low until the pasta looks slick and the pasta water coats the noodles. Add more if needed. Remove the pan from the heat. Add the vegetables to the pasta. Toss to combine.

In a large skillet melt the butter over medium high heat. Add the garlic and cook for 2 minutes, until golden and fragrant.

Add the bread crumbs to the pan then cook until golden, about 3 to 5 minutes, stirring often. Add the pasta to a serving platter then cover with bread crumbs, freshly grated Parmesan and chopped fresh Italian parsley.

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Brussel Sprouts and Steak Stir-Fry
Recipe Credit: Bon Apetit

  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 4 tablespoons vegetable oil, divided
  • 1 pound brussels sprouts, halved
  • 8 ounces flank or skirt steak, thinly sliced against the grain
  • Kosher salt
  • 4 scallions, whites chopped, greens sliced
  • 3 garlic cloves, sliced
  • 2 tablespoons chopped peeled ginger
  • 2 medium carrots, peeled, thinly sliced on a diagonal
  • 1 Fresno chile or jalapeño, sliced into rings
  • Steamed rice (for serving)

    Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
  • Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
  • Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
  • Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

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Southwest Quinoa Chili
Recipe Credit: The Kitchen Beet

2 TBSP coconut oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
1 15 oz can diced tomatoes, drained
1 6 oz can tomato paste
1 4 oz can diced green chiles
1 1/2 TBSP chili powder
1 1/2 TBSP cumin
2 tsp dried oregano
pinch cayenne
salt and pepper to taste
2 15 oz cans black beans, drained and rinsed thoroughly
2 large sweet potatoes, diced (about 4 cups)
8 cups vegetable stock
2 cups dry quinoa
1 cup frozen or freshly cooked corn
juice of 1/2 lime, about 1 TBSP
avocado or guacamole, to garnish
scallions, to garnish
cilantro, to garnish

Heat coconut oil over medium heat in large dutch oven or soup pot. Add onions and saute for about eight minutes, stirring occasionally so they get soft and golden. Add garlic and saute for another two minutes.

Add diced tomatoes, tomato paste, green chiles, chili powder, cumin, oregano, cayenne, salt and pepper. Cook for another two minutes, stirring frequently.

Add black beans, sweet potatoes and vegetable stock. Cook for 4 – 5 minutes, stirring occasionally. Add in quinoa and let simmer for 25 minutes. You’ll feel like there is a LOT of liquid in the pot, and this can’t possibly turn into chili, but it does. Stir every few minutes, to ensure quinoa doesn’t stick to the bottom of the pot.

After 25 minutes, the sweet potatoes should be fairly tender, and quinoa should be cooked (if not, give it a couple of minutes more). Squeeze the juice of half of a lime on top. If your lime isn’t particularly juicy, squeeze the other half. Add your cup of corn. Give everything a good stir. Let simmer for a couple more minutes, until corn is heated through.

Eat some, share some, freeze some. Top with avocado/guacamole, scallions and cilantro when you’re sitting down to enjoy a bowl.

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Carrot-Cashew Spread
Recipe Credit: Dula Notes

  • 3 carrots, peeled and chopped into 1″ chunks
  • 3/4 C. raw cashew pieces plus a few extra for garnish, if desired
  • 15 dried apricots
  • your favorite crackers, pretzels, veggies or fruit
  1. Put carrots into a small pot and cover with 2″ of water. Bring to a boil and then reduce the heat. Cover and simmer about 10 minutes, or until tender.
  2. Add 3/4 C. cashews and apricots to the pot and continue to simmer until the carrots become very soft, about 5 minutes more.
  3. Set a colander in the sink and a 1 cup measuring cup inside. Drain ingredients, reserving 3/4 cup of the cooking liquid in the measuring cup before draining completely. Be careful when reserving the hot water, use an oven mitt while you hold the measuring cup.
  4. Put drained carrot mixture and 1/2 C. of reserved cooking liquid into a food processor and puree until smooth. Check consistency and add more cooking liquid if you like. Scrape the sides of the food processor bowl to make sure all ingredients are incorporated. Chill for at least one hour and spread onto your favorite crackers, pretzels or veggies. Garnish with extra cashews, if desired.

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Potato Cakes Benedict
Recipe Credit: Pioneer Woman

FOR THE POTATO CAKES:

  • 3 cups Chilled Leftover Mashed Potatoes
  • 1/2 cup Shredded Cheese, Your Favorite
  • 1 Egg, Lightly Beaten
  • 1/4 cup Flour
  • Vegetable Oil, As NeededFOR THE EGGS BENEDICT:
  • 8 Breakfast Sausage Patties
  • White Vinegar, For Poaching Eggs
  • 8 Eggs
  • Chopped Fresh Herbs, For GarnishFOR THE HOLLANDAISE:
  • 8 Tablespoons Butter (melted And Warm)
  • 2 Tablespoons Coconut Oil
  • 3 Egg Yolks
  • 1/2 Lemon, Juiced
  • Salt To Taste

For the potato cakes:
In a large bowl combine mashed potatoes, cheese, egg and flour.

Line a sheet pan with parchment paper. Divide potato mixture into 8 equal pieces. Shape each piece into a ball and gently press into a patty. Set patties aside on prepared sheet pan.

Heat oven to 200ºF. Heat a skillet with about 1/2 inch of vegetable oil over medium heat for 4 minutes or until shimmering. Gently place potato patties in skillet. Cook on each side for 4–5 minutes or until golden brown and crispy. Return to baking sheet and place in oven to keep warm.

For the eggs Benedict:
Pour oil out from skillet and quick cook sausage until browned and cooked through. Transfer to oven to keep warm.

Heat a medium saucepan of water over medium high heat until bubbles begin to form on the walls of the pot. Add 1 tablespoon of vinegar. Crack 1 egg into a small bowl. Using wooden spoon stir the water to create a whirlpool. Gently pour the egg out into the center of the whirlpool. Allow the egg to cook in the water for 2 minutes or until desired doneness. Using a slotted spoon transfer the egg to a plate. Repeat with remaining eggs. Keep water warm to reheat eggs later.

For the Hollandaise:
Melt butter and oil in a small bowl or cup in the microwave. In a blender, combine eggs and lemon juice. With the blender running, drizzle warm butter into eggs. Blend until creamy and emulsified. Season with salt to taste. If the Hollandaise is too creamy, thin with more lemon juice or water 1 teaspoon at a time.

To assemble:
Return poached eggs to warm water for 30 seconds to reheat. Serve potato cakes topped with sausage, poached eggs and Hollandaise sauce. Garnish with chopped fresh herbs.

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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.

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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.

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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.

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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!

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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.

Squash and “Oc-tuber” Delights

Hello members, welcome to week 20! The ides of October are more auspicious than the ides of March. We have a tutorial on making your own pumpkin puree. We found six good recipes, all in pairs, and we couldn’t “pare” them down, so here are the pairs: a pair of pumpkin recipes, a pair of delicata squash recipes, and a pair of root vegetable mashes (parsnips and celeriac).  Pairs all around!

Homemade Pumpkin Puree Tutorial (works for other squash that you want to puree as well)

  1. Wash pumpkin, snap off the stem.
  2. Use a sharp knife to cut pumpkin in half horizontally.
  3. Scrape out guts with a large metal serving spoon.
  4. Separate the seeds from the guts to make a batch of roasted pumpkin seeds.  Discard the guts (compost if you can).
  5. Cut pumpkin halves into 1-2 inch cubes.
  6. In a large pot, place 1 inch of water on the stove over medium heat.  Lightly salt and add pumpkin cubes.  Bring to a simmer and reduce to medium low. Put the lid slightly ajar and allow pumpkin to steam for about 15 minutes or until tender.
  7. Remove pot from heat, drain using a colander, let pumpkin cool.  Remove the rind from each pumpkin cube using a fork. Discard the rind.
  8. Puree the pumpkin meat in a food processor until smooth.  Return the puree to the same pot and simmer on medium low until liquid has cooked off, stirring occasionally to prevent burning.
  9. May be frozen if not using immediately.

Pumpkin Maple Vinaigrette

  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 medium clove of garlic, minced
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup EVOO
  • 1 Tbsp water
  • 1 1/2 Tbsp fresh thyme leaves coarsely chopped
  1. Combine pumpkin puree, cider vinegar, maple syrup, mustard, garlic, salt and pepper in a medium bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly in a thin stream, whisking continually.
  3. Add fresh thyme and stir well.  Stored in a sealed container in the refrigerator for up to 5 days.

Pumpkin Honey Cornbread

  • 1/4 cup melted butter
  • 1/3 cup of sugar
  • 1 Tbsp honey
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 pumpkin puree
  • 1/4 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir butter, sugar, and honey together.  Whisk in the egg.  Whisk in the baking soda, buttermilk, and pumpkin puree.  Add salt, cornmeal and flour.  Do not overmix.
  3. Add batter to a greased 8 inch baking dish.  Bake for 25 minutes or until top is golden brown.  Serve with additional honey and butter if desired.

 

Kale Stuffed Delicata Squash

kalestuffeddelicata

Serves 4

  • 2 medium apples, peeled, cored, finely chopped
  • 2 delicata squashes, medium to large, cut in half lengthwise and seeds removed
  • 2 medium cloves of garlic, minced
  • 1 bunch of kale, rinsed, thick stems removed, and shredded
  • 2 leeks, medium to large (or onions), white and light green parts only, split in half lengthwise, sliced into 1/4 inch half moons
  • 1/2 cup raisins
  • 1 tsp dried thyme
  • 2 eggs
  • salt and pepper
  • 4 Tbsp EVOO
  • 3/4 cup breadcrumbs
  • 1 Tbsp unsalted butter, cut into 8 small cubes
  • 1 cup cottage cheese
  • 1/2 cup parmesan cheese
  1. Adjust oven rack to middle position and preheat 375 degrees. Rub squash with 1 Tbsp oil and lightly season with salt and pepper.  Then lay on a baking dish. If squash halved do not sit flat, use a vegetable peeler to peel a strip or two away from the bottom so that squash lays flat. Bake until flesh is tender, about 25 minutes.
  2. Meanwhile, prepare the stuffing.  Heat remaining olive oil in a large skillet over medium high heat until shimmering.  Add apples and leeks, stirring occasionally until lightly browned, about 10 minutes. Stir in the garlic, raisins, and thyme, cook another 1-2 minutes.  Reduce heat to medium, add kale, cover the pan and cook, stirring occasionally, 5-7 minutes until kale is mostly wilted. Transfer mixture to a large bowl and let cool slightly.  Season to taste with salt and pepper.
  3. Add cottage cheese, eggs, bread crumbs and parmesan. Mix well.  Remove squash from oven, divide filling equally among four halves.  Sprinkle squash with additional bread crumbs and parmesan, and dot each squash half with 2 cubes of butter.  Any leftover stuffing can be baked in a grease baking dish alongside. Bake until squash is tender, and stuffing is lightly browned.

Delicata Squash and Tofu Curry

Serves 4

  • 1 delicata squash, halved, seeded, and cut into 1 inch cubes
  • 2 tsp fresh ginger
  • 8 cups of kale or chard, tough stems removed
  • 1 medium onion, halved and sliced
  • 14 oz package of extra firm tofu
  • 14 oz can light coconut milk
  • 1 Tbsp lime juice
  • 1 tsp light brown sugar
  • 2 Tbsp curry powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 4 tsp canola oil

*Delicata squash skin is thin and tender when cooked, so no need to peel it.

  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with paper towel, cut into 1 inch cubes. Toss tofu in a medium bowl with 1 tsp of the spice mixture.
  2. Heat 2 tsp of oil in a large skillet over medium high heat. Add tofu and cook, stirring every 2 minutes until browned, 6-8 minutes total. Transfer to a plate.
  3. Heat remaining 2 tsp of oil over medium high heat. Add squash, onion, ginger, and remaining spice mixture.  Cook until vegetables are lightly browned, 4-5 minutes.  Add coconut milk and brown sugar, bring to a boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the greens and cook another minute.  Return tofu to the pan, cover and cook, stirring once or twice, until squash and greens are tender, 3-5 minutes.  Remove from heat and stir in lime juice. Recommended: serve with quinoa or brown rice.

Garlic Mashed Parsnips

  • 1 lb. parsnips
  • 1/3-1/2 cup canned coconut milk (or dairy milk if you have that on hand)
  • 1 tsp garlic powder (or fresh garlic)
  • 1 tsp dried parsley (or fresh)
  • 1 Tbsp coconut oil or olive oil
  • salt and pepper to taste
  1. Peel and chop the parsnip like you would a carrot.
  2. Boil the parsnips until tender, then drain.  Add in the other ingredients and mash, using an immersion blender, hand masher, processor, or your favorite method of pulverization.
  3. Serve with butter or olive oil.

Celeriac and Parsnip Mash

  • 1 medium celeriac, peeled and cut into 1 inch cubes
  • 3 medium parsnips, peeled and cut into 1 inch slices
  • 1 large russet potato, peeled and quartered
  • 1/4 cup vegetable or chicken broth (see the previous posts about how to make your own vegetable broth/stock!)
  • 2 Tbsp EVOO
  • 3 Tbsp chopped fresh chives
  • 2 Tbsp low-fat or non-fat yogurt
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup grated parmesan
  1. Place celeriac and parsnips in a large sauce pan and cover with lightly salted water.  Place potato in a medium sauce pan and cover with lightly salted water.  Bring both sauce pans to a boil over medium high heat.  Reduce heat to low, cover, and simmer gently, about 20 minutes for the potato and 30-40 for the celeriac and parsnips.
  2. When potato is tender, drain and transfer to a large bowl.  Mash with a masher and covered with foil. When the celeriac and parsnips are tender, drain and transfer to a food processor, blend until smooth.  Add the puree to the mashed potato.
  3. Meanwhile, combine broth and oil in a sauce pan.  Heat on the stove until steaming.  Stir in the puree along with 2 Tbsp chives, yogurt, mustard, salt and pepper.  Stir in parmesan, garnish with remaining 1 Tbsp of chives.

Brusselprocity

Hello members, welcome to week 18! We have another brussels sprouts recipe, beet risotto, two soups, and a sweet potato salad recipe for you.

Pear and Blue Cheese Brussels Sprouts

Serves 4-6 as a side dish

  • 2 Tbsp olive oil
  • 1 lb. brussels sprouts, halved
  • pinch of salt and pepper
  • 2 Tbsp chopped walnuts (optional)
  • 1/2 cup blue cheese crumbles
  • 2 pears, sliced and chopped
  1. Heat oil in a large skillet over medium heat.
  2. Add brussels sprouts, season with salt and pepper to taste.  Without stirring, cook covered for 7 minutes.
  3. Uncover and add walnuts and pears, stirring.  Cook for about 3 more minutes.
  4. Remove from heat, add blue cheese crumbles, serve warm.

Sweet Potato Salad

  • 2 sweet potatoes, cut into small cubes
  • 2 stalks of celery, diced
  • 1 cup of onion, diced
  • 1-2 Tbsp granulated garlic (or 1-2 cloves diced)
  • 2-3 Tbsp apple cider vinegar
  • 4 Tbsp tahini
  • 1/2 lemon, juiced
  • 2 Tbsp dijon mustard
  • 1/2 Tbsp olive oil
  • 1 dash of cayenne pepper
  • 1 dash of salt
  • 1 dash of pepper
  • 4-6 collard greens, optional
  1. Bring a large pot of salted water to boil, cook the chopped sweet potatoes 3-5 minutes. Drain sweet potatoes and place in a large bowl, cool in the refrigerator.
  2. Add celery and onion to the bowl.
  3. In a small mixing bowl, add garlic, apple cider vinegar, tahini, lemon, mustard, olive oil, cayenne, salt and pepper.  Stir well.
  4. Pour tahini dressing over the large bowl, serve chilled.
  5. Optional, wash collard greens and remove the ends of the stems. Lightly fillet back of collards with a small knife to cut down the stem on the neck.  Add a few spoonfuls of sweet potato salad and roll up.

Potato Leek Soup

  • 1 Tbsp olive oil
  • 4 cups of sliced leeks (tender parts only, from about 3)
  • 1 large garlic clove, minced
  • 1 qt. of chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half and half
  • 2 tsp salt
  1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot, cook for about 2 minutes, increase heat to high, add broth and potatoes and cook covered 10-15 minutes, or until potatoes are tender. Add half and half and salt.
  2. Working in batches, whirl the soup in a blender to puree (or use an immersion blender).
  3. Divide soup among 4 bowls, top each with 1 Tbsp reserved leeks.

Cauliflower Chowder

Serves 6

  • 4 slices of bacon, diced (optional)
  • 2 Tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup flour
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 head of cauliflower, roughly chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 Tbsp fresh chopped parsley leaves
  1. Heat a large skillet over medium heat.  Add bacon and cook until brown and crispy, 6-8 minutes.  Transfer to paper towel-lined plate and set aside.
  2. Melt butter in a large stock pot over medium heat. Add garlic, onions, carrots and celery.  Cook, stirring occasionally, 3-4 minutes.  Stir in cauliflower and bay leaf, cook another 3-4 minutes.
  3. Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil, reduce heat and simmer, until cauliflower are tender, about 12-15 minutes.  Season with salt and pepper.  If chowder is too thick add more milk.
  5. Serve with bacon and parsley garnishes.

Roasted Beet Risotto

We’ve included the stovetop directions for this recipe.  If you have a pressure cooker, check out the link for pressure cooker directions.

Serves 6

  • 3 cups peeled and diced beets
  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 1 1/2 cups arborio rice
  • 1 tsp fresh thyme leaves (1/2 tsp dried)
  • 1/2 cup dry white wine
  • 5 cups vegetable or chicken broth
  • 2 Tbsp butter
  • 4 oz thinly sliced beet greens
  • 2 oz soft goat cheese
  • 2-4 oz grated parmigiano-reggiano cheese
  • 1/2 tsp black pepper
  1. Preheat oven to 400.  Line a rimmed baking sheet with aluminum foil.  Roast the diced beets for 15 minutes.  Remove from oven and set aside.
  2. Bring broth to a steady simmer in a sauce pan on the stove.
  3. In a 4 qt. pot, heat the oil, add the onion and cook until translucent.  Add the rice and stir, stir in the beets and thyme.
  4. Remove pan from heat, add wine and stir.  Return pan to the burner.  When the liquid is mostly absorbed, begin adding the broth, 1 cup at a time. Wait for the broth to be mostly absorbed before adding more.  Stir constantly.
  5. When you add the final cup of broth, add the beet greens and butter.  When the liquid is almost absorbed, remove from heat and stir in the cheeses until melted.

Quick and Tasty Fall Dishes

It is harvest time and I am preserving every fresh vegetable I can get my hands on!   In my world, that means canning and freezing.  With a preservation frenzy in full swing, there is not a lot of time for fixing big elaborate dinners in my kitchen.  I am more likely to prepare a few salads/dishes that can be made on the weekend and then quickly pulled out and served during the week.  Here are a few of my favorites.

This Apple Fennel salad is magnificent!  Lots of great flavors and don’t forget the goat cheese at the end!

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Apple and Fennel Salad with Goat Cheese
(serves 4)

Dressing
1/4 cup orange juice
1/4 cup grapeseed oil (olive oil if you prefer)
2 Tablespoons of Balsamic vinegar
1/8 tsp salt

2 fennel bulbs, stems removed and bulbs thinly sliced
2 apples (galas are my favorite for this, but any sweet red apple will do) cored and chopped
1 small jalapeno, seeds removed, chopped fine
1/2 cup chopped dates
3/4 cup chopped toasted walnuts or almonds
3-4 sprigs of mint, rinsed, leaves removed and sliced thin
4 oz of goat cheese, crumbled

  • Whisk all dressing ingredients together and adjust to your taste. Set aside.
  • Place the fennel, apples, jalapeno, dates, nuts and mint in a bowl and toss. Drizzle the dressing on top and toss until well coated.
  • Place in fridge for at least an hour to allow the flavors to blend.
  • Toss salad again before serving and top with crumbled goat cheese. Enjoy!

Who doesn’t enjoy a big ole’ pot of sweet and tangy baked beans on an autumn afternoon? We do! What if you could get a healthy dose of greens in there too? This is our favorite recipe for baked beans with the addition of kale.   The best part is it makes a super easy leftover for a second dinner; just reheat on low in a saucepan (w/lid) with a little water to keep it from sticking to the bottom…dinner is served!

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Kale/Swiss Chard and BBQ Baked Beans
adapted from Great American Recipes
(serves 6)

8 slices of bacon (certainly can be omitted if you are not a meat eater)
2 cups onion, chopped fine
2 cloves garlic, minced
4 cans (15 oz. each) pinto beans
15-20 leaves of kale/swiss chard, destemmed and chopped fine

Sauce
1 cup water
1/2 cup tomato ketchup
1/2 cup molasses
2 Tbs Dijon mustard
1 tsp powdered ginger
1 tsp salt
1/2 tsp black pepper

  • Place all sauce ingredients into a medium size bowl and whisk till smooth. Set aside.
  • Preheat the oven to 350 and move racks far enough down to accommodate a large baking pot with lid, such as a dutch oven or Le crueset pot.
  • On the stove top, preheat large dutch oven or Le crueset to medium high, lay in bacon strips and cook, turning occasionally, till crisp. Remove and place on paper towel, leaving bacon fat in the pot. Add the onions and garlic, sautéing for a few minutes until onions are translucent.
  • Meanwhile, place the beans in a colander and rinse thoroughly, drain and then add to the onion/garlic mixture. Chop the bacon and also add.  Then add the kale and stir to mix well with the rest of the ingredients.
  • Pour the sauce on top, mix to fully coat and put the lid on the pot. Place in the oven for 30 minutes.
  • Remove the lid and bake an additional 15-20 minutes or until the top begins to look carmelized and darker in color. Don’t let it burn! Remove and serve with tortilla chips for dipping, keeping in mind that it will be screaming hot for another 30 minutes so do be careful!

What to do with all the eggplant, right? Here is a simple and absolutely delicious combination, using eggplant and those beautiful red peppers. If you are really trying to eat seasonally you will notice there are some windows of opportunity for certain combinations of veggies that you simply cannot wait to arrive. We have been enjoying this dish for years and anxiously await the season!

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Roasted Eggplant Spread
adapted from Ina Garten’s Barefoot Contessa’s Cookbook
serves 4, as an appetizer

1 medium eggplant, not peeled (I used 3 of the skinner purple ones last week and it was the perfect amount)
2 small red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbs olive oil
1-1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 Tbs tomato paste (open a small can, scoop out the 1 Tbs and put the rest on a wax paper and into the freezer

  • Preheat the oven to 400 degrees.
  • Cut the eggplant, bell pepper and onion into 1-inch cubes.
    Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. It should still be chunky but in small enough pieces to spread on crackers or pita bread.
  • Adjust seasonings (salt and pepper). Serve with your favorite pita chips, tortilla chips, or crackers.

Most nights I give my son a choice between two vegetables, one that I want him to try and one that I know he doesn’t like, (a Mama has to have a few tricks!).  Either way it is beneficial, because he usually ends up liking a new one or at least we get a second shot at a prior rejected veggie. One night, my son declared he would try the cauliflower, chosen over mushrooms, (okay, I was really desperate to get him to try the cauliflower).  But he promised, “Mama, I know I won’t like it.” After eating a second helping, I gently reminded him of the Green Eggs and Ham story (Dr. Suess), with Sam, who swore he wouldn’t like those green eggs and ham….until he finally tried them!

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Roasted Cauliflower with Lemon/ Tahini Sauce
Adapted from Vegetarian Times
(serves 4)

1 large head of cauliflower, cut into 1″ florets
4 tsp of olive oil, divided
2 cloves of garlic, minced (about 2 tsp.)
2 Tbs tahini
1 Tbs lemon juice
5 Tbs of water
1/4 tsp salt
1 Tbs chopped parsley
1 tsp toasted sesame seeds

  • Place oven rack in top position. Preheat oven to 425 degrees.
  • Toss cauliflower with 2 tsp olive oil, and season with salt. Spread on large cookie sheet, and bake on top rack for 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
  • Meanwhile, heat remaining 2 tsp olive oil in small saucepan over medium heat. Saute garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
  • Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds. Enjoy!

Funny thing about Swiss Chard/Kale…it looks like a whole big pile of green stuff, until you cook it and it transforms into a tiny little pile of green stuff!  If this recipe looks familiar, that would be because I posted the same combination for pizza in the beginning of the season. I am including it again, but in a sandwich format, because it works so well with the weekly kale/swiss chard pickup and has turned out to be one of our favorites, especially with my 4-year-old!

In order to make 2 sandwiches each for 3 people (6 sandwiches total), you need 20 leaves of greens, so I stock-pile and after two weeks of pickup I am ready to make them. Yes, greens can be left unwashed (for some reason they last longer this way) and wrapped in a ziplock bag, for 2 weeks.

IMG_4692

Swiss Chard, Cheddar and BBQ sauce on Sourdough
(serves 3, two sandwiches each)

– 20 leaves of swiss chard, stems removed, chopped fine
– salt
– 1 Tbs bacon fat or olive oil
– 3/4 cup of BBQ sauce (you can use your favorite, but if you don’t have a favorite you can use mine (listed below this recipe).   I am sure once you try it, you will be hooked.  This is the kind of Q-sauce that makes an old shoe edible!
cheddar cheese, sliced (enough for your preference, I do two slices per sandwich)
– good sourdough bread, thickly sliced and buttered on one side (I use Nantucket Bakery or Wealthy Street Bakery for sourdough, but in a pinch you can get garlic bread loaves at Costco that work pretty good too)

  • Heat a large iron skillet to medium and add the bacon fat or olive oil. Heat to medium, add the finely chopped swiss chard/kale and mix to thoroughly coat with the oil. Cook for about 4 minutes, occasionally stirring so it doesn’t burn or stick to the skillet.
  • Meanwhile, fill a small saucepan with BBQ sauce, and turn on low. 
  • Remove the kale from the skillet and scrape into the saucepan with the BBQ sauce. Stir and heat for a minute, until warm and bubbly, but not boiling. Turn off the burner and move the BBQ/kale mixture to the side.
  • Clean out the same skillet, heat to medium and butter well. Place four slices of bread in the skillet, butter side down.
  • Layer on the cheese and put a lid on the skillet for just a minute or two, until the cheese melts. The lid helps the cheese melt, but you have to make sure your skillet is not up too high which would cause the bottom of the bread to burn.  When the cheese is melted, use a metal spatula to remove each piece of bread to a plate.
  • Place the matching pieces of bread into the skillet, butter side down. Spread a heaping spoonful of the BBQ/Kale mixture on top of each piece of bread.   Place the corresponding cheese/bread slice on top, making it a complete sandwich.
  • This method of constructing the sandwich helps you avoid trying to flip the sandwiches, which is tricky once you add the BBQ/Kale mixture.
  • Allow the underside of the bread to cook till browned, remove and serve. These will be screaming hot, so don’t dive in until they have cooled a few minutes. Enjoy!

BBQ Sauce
3/4 cup ketchup
1/4 cup maple syrup
1/4 cup dark brown sugar
3 Tbs Dijon mustard
1 Tbs minced canned chipotle chiles in adobo sauce (you can buy these at Meijer in the International aisle.

  • Whisk all ingredients in a small saucepan on medium heat until bubbly on sides of the saucepan. Remove, cool, store in a mason jar in fridge for up to 3 weeks.

Enjoy the last couple weeks of the summer CSA pickup.  If you wish to continue on with your veggies, don’t forget to sign up for the Winter CSA, which runs from November thru mid December! 
Lisa McLean

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.

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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!

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…
 
 
 

week 5: lettuce!

Three heads of lettuce!!! Here are some recipes from last week’s CSA share using lettuce (and many other CSA goods).

Grilled Hearts of Romaine with Homemade Parm Herb Dressing and Homemade Croutons
Parmesan Herb Dressing, see recipe below or store bought Caesar 
Parmesan Herb Croutons, see recipe below or store bought
Balsamic Marinated Canned Tomatoes, optional, recipe below
 
1 head romaine lettuce 
 
 
 
Prepare Croutons, Dressing, and marinade tomatoes. 
Peel leaves from the head of lettuce until you get to the interior heart (reserve leaves for other use). Halve the heart lengthwise.
Prepare gas grill for medium heat. 
Place romaine hearts on the grill for 2-3 minutes. Basically you want to get grill marks, barely cooking the lettuce. 
Top with dressing, croutons, and tomatoes. 
 
 
Creamy Parmesan Dressing
1 cup mayo (preferably homemade: see this post for blender mayo recipe) 
1/2 cup grated parmesan cheese, divided
1/4 cup buttermilk
2 garlic cloves minced
1 lemon, juice only
2 anchovies, optional (but highly recommended)
if not using anchovies, 1 tsp worstchesire sauce
1 Tbsp parsley, minced
salt and pepper to taste
 
Place all ingredients except parsley in a blender (only 1/4 cup parmesan). Blend until smooth. Stir in parsley and remaining parmesan cheese. Serve over lettuce. 
This dressing will keep for 1 week in the fridge. 
 
Herbed Croutons
1 lb day old loaf bread (french, country white, sourdough), cut into 1 inch cubes (or smaller if desired)
1 stick butter
3 garlic cloves, minced
2 Tbsp fresh thyme leaves, chopped
2 Tbsp fresh basil, chopped
Salt and pepper to taste
2/3 cup fresh grated Parmesan cheese
 
Preheat oven to 375.
Put bread cubs in a large bowl. Heat butter in skillet until begins to brown. Add garlic, stir briefly. Add thyme, stir and remove from heat. Pour over bread cubes and stir to combine, making sure all cubes are covered in butter. Add basil, parmesan cheese, salt and pepper. Toss. Place on cookie sheet. Bake until golden brown. 
Store in airtight container for up to 2 weeks. 
 
 
Balsamic and Basil Marinated Canned Tomatoes
this works with fresh tomatoes also, but since they aren’t ready yet…
 
1/4 cup canned diced tomatoes
2 Tbsp balsamic vinegar
1 Tbsp oil
1 oz basil, chiffonade (stack, roll, and cut thin strips)
salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate at least 30 minutes or up to 2-3 days. 
 
 
 
 
 
 
 
 
 
 
Lettuce Quick Bread
adapted from The Boxing Clever Cookbook
Sounds weird, tastes delicious. Think of it like zucchini bread, but with lettuce. The lettuce is essential, as it adds moisture/water to the recipe. Great toasted with strawberry preserves. 
 
1 cup sugar
3/4 cup oil, I used safflower oil
1/2 grapefruit, juiced (could use lemon or orange if desired)
4 eggs
3 cups All Purpose Flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinammon
freshly grated nutmeg, 1/4-1/2 tsp, optional
1 tsp salt
2 cups lettuce, finely chopped/shredded
1/2 cup walnuts, coarse chopped. 
 
Preheat oven to 350 degrees. 
Whisk sugar and oil together. Add grapefruit juice. Whisk. Add eggs and whisk well.  In another bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Fold flour mixture into oil sugar mixture just until moistened. Fold in lettuce and nuts. 
Pour batter into greased loaf pan. 
Bake for about 1 hour, until toothpick inserted into center comes out clean. 
 
 
 
Garlic Scape Pesto w/Pasta
recipe adapted from Basics with a Twist by Kim A. Sanwald of Brickyard Farms
 
1 cup garlic scapes, chopped (about 10 scapes)
1/2 cup tightly packed Italian parsley
1/2 cup olive oil
Juice of 1 large lemon (about 3 Tbsp)
1 cup Parmesan cheese, divided
1/4-1/2 cup toasted pine nuts
3/4 lb pasta, I used farfalle 
 
While pasta is cooking according to directions on package, make pesto.
Place scapes and parsley in food processor. Pulse 3-4 times to combine. With processor running, slowly drizzle in oil. When mixture is smooth, scrape into a bowl. Stir in lemon juice, 1/2 cup cheese, salt and pepper to taste. 
Drain pasta (reserving 1/4 cup pasta cooking water) and run cool water over to stop cooking. 
Combine cooled pasta, pesto, and pasta water in a large bowl. Sprinkle on additional cheese. 
Suggested additions: 1/4 cup oil cured olives chopped, plus 1-2 tbsp oil from olives, 2.5 oz crumbled goat cheese, shredded leftover roast chicken. 
Makes a great lunch with toasted lettuce bread!
Beware: this pesto is very garlicky! 
 
 
Sweet and Sour Swiss Chard
adapted from Simply in Season
I like that this recipe uses the stems and leaves. Good over grilled pork chops. 
 
1/2 lb swiss chard (about 6-7 leaves)
1 1/2 Tbsp oil
1/2 medium red onion
1/4 cup dried cherries (or dried cranberries or raisins)
1 clove garlic
1 1/2 Tbsp white wine vinegar
1 Tbsp honey
salt and pepper to taste
 
Remove chard stems and chop into small pieces. Stack leaves, roll up, and slice into 1 inch strips. Keep stems and leaves seperate. 
In a fry pan heat oil over medium heat, saute onion until softened about 6 minutes. Add chard stems and saute another 2-3 minutes. Add garlic, saute 1 minute. Add cherries, vinegar and honey, stir, cover and cook 5 minutes. Stir in chard leaves. Cover and cook until chard leaves are wilted, about 5 minutes longer. Season with salt and pepper to taste. 
 
 Roasted Broccoli w/ Chipotle Chili Butter
1 canned chipotle chili pepper in adobo sauce
1 tsp adobo sauce
1 tsp olive oil
1 Tbsp butter, softened
cumin, salt, pepper to taste
1 head broccoli
 
Preheat oven to 450 degrees. 
In the bowl of a food processor, place the chili pepper and pulse to chop. Add remaining ingredients and combine. 
In a bowl toss the broccoli with the soften butter spread. 
Place broccoli on a baking sheet.
Bake for 20-25 mintues. Broccoli florets will char a bit on the ends.  Broccoli will be al dente (cooked through but still offering resistance to the bite).
 
Kale and Black Bean Tacos
This dish can be made vegan, vegetarian, or with meat. I used smoked venison sausage; andouille or chorizo would be good as well. 
 
2 Tbsp olive oil
2 sausage links, optional
1 shallot, sliced
1 garlic scape, sliced thin
1 green garlic clove, minced (or 2 garlic scapes)
1 green onion, green and white part, sliced
5 Kale leaves, large stems removed, rough chop
2 cups cooked black beans 
1 pickled jalapeno, chopped
1 tsp cumin
1/2 tsp chili powder, optional
salt and pepper
6-8 small flour tortillas
 
 
 
 
 
Optional Toppings: sour cream, shredded pepper jack cheese or other cheese, spring salsa verde (see recipe below), chipotle chili peppers, adobo sauce
In a fry pan with olive oil, saute sausage if using until browned, add shallot saute until softened 3-4 minutes, add scape and saute another 2-3 minutes. Add kale leaves, green onion, garlic, black beans, pickled jalapeno, cumin, salt and pepper. Saute until kale leaves soften and wilt, about 7-10 minutes. Serve in flour tortillas with optional toppings. 
 
 
Spring Salsa Verde
adapted from In Season Cookbook by Sarah Raven
So, tomatoes are not ready, tomatillos also are not ready, but I’m ready for salsa…no problem, whip up some spring salsa verde for those kale tacos!
 
1 bunch parsley
1 bunch cilantro
4 cornichon pickles, rinsed
1 Tbsp capers, drained (about 30)
1/2-3/4 cup olive oil
juice of 1/2 lime
salt and pepper to taste
 
In a food processor (or with a sharp knife) pulse the parsley, cilantro, cornichons, and capers. Add the olive oil (start with 1/2 cup) and lime juice. Pulse to combine. Taste. Add more olive oil if desired. Salt and Pepper to taste. 
 
 

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!

 
 
 
 
 
 
 
 
 

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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.

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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.