Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.

1 Potato, 2 potato

Greetings members, did you enjoy the bag of potatoes in the share last week?  We included 2 potato recipes this week.  Did you enjoy all the bell peppers in the share last week?  We’ve included a stuffed bell pepper recipe.  Also, a tomatillo salsa recipe that calls for sweet corn, and a kale salad variation that uses tomatoes.

Baked Potato And Greens Soup (From Veganomicon by Moskowitz/Romero)

Serves 6

  • 6 baking potatoes (or any kind of Groundswell potato), about 2 lbs. worth
  • 2 Tbsp olive oil
  • 1 large onion (or scallions) chopped into thin, long strips
  • 3 cloves garlic, minced
  • 1/2 tsp fennel seeds, crushed
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • black pepper
  • 1/4 cup dry white wine (or more broth if you prefer)
  • 4 cups vegetable broth
  • 4 cups of kale, torn into bite size pieces
  • 1/4 cup plain, unsweetened soy or almond milk
  1. Bake the potatoes, preferably the night before: preheat oven to 350 degrees, poke potatoes with a fork a few times, wrap in tinfoil and bake for one hour or until easily pierced with a fork. Let cool, place in fridge.  The day of soup making get them out and slice into 3/4 inch chunks.
  2. Heat the olive oil in a pan over medium-high heat, add the onions and cook until brown.  Then add garlic, fennel, thyme, sage, salt and pepper.  Cook for 2 more minutes, then add wine to deglaze the pan.
  3. Add the potatoes and broth, cover, and lower the heat.  Bring to a low boil.  Mix in the kale, cook 15 to 20 more minutes.
  4. Use a potato masher to mush up half the soup, but do not use an immersion blender.  Add the soy milk and stir.  Ladle into bowls and enjoy.

Oven Fries

Lately I have found that preheating the baking sheets helps give a crispy texture to the potatoes while also preventing them from sticking to the pan.  I learned about this at a cooking class from Jim LaPierre, a chef from the Saugatuck area.

Makes a decent serving for 2 people and 2 servings for lunch

  • 2-3 lbs. of potatoes
  • 2 Tbsp grapeseed or olive oil
  • salt and pepper to taste
  • 1/2 tsp dried herbs: rosemary, thyme, sage, your choice
  1. Wash and slic the potatoes into wedge/fry shapes.  Soak in a mixing bowl with water for 10-15 minutes.  While soaking the potatoes, put 2 baking sheets into the oven and preheat to 400 degrees.
  2. When the potatoes have soaked, pour them out and spin dry in a salad spinner or pat dry with a towel.  Toss them in a new mixing bowl (or dry the other one and re use it) with olive or grapeseed oil, 1/2 tsp salt, 1/4 tsp pepper, and crumble 1/2-1 tsp of dried herbs over them.
  3. When the oven has preheated, put your oven mitts on like you are Muhammad Ali  getting ready for a fight.  Quickly take the heated baking sheets out and place on the stovetop.  Transfer the potatoes, half to each sheet.  They will sizzle! That’s ok.  Put them back in the oven as fast as you can.
  4. Roast them for about 20 minutes.  In our oven the tray in the middle is usually done, and I put the top tray on the middle rack and roast it another 5 minutes.
  5. Divide one tray’s potatoes between two plates, add ketchup in the preferred method (pool on the side or Jackson Pollock painting) and enjoy.
  6. Put the second tray’s potatoes into leftover containers, eat them the next day while thanking our ancestors for finding starchy root vegetables.

Quinoa-Stuffed Peppers

This recipe has some ingredients you can leave out (celery and greens) or substitute, or make again when Groundswell celery comes in! Also consider substituting Groundswell tomatoes for canned.

  • 1 cup of chopped onion
  • 2 Tbsp olive oil
  • 2 ribs of celery chopped
  • 1 Tbsp Cumin (or less, depending on your feelings about cumin)
  • 2 cloves garlic, minced
  • 2 cups of spinach or salad greens, chopped
  • 2 15 oz cans of diced tomatoes, liquid reserved
  • 1 15 oz can of black beans, drained and rinsed
  • 3/4 cup of quinoa
  • 4 large red bell peppers, or their equivalent in small, medium, purple, green, etc. Cut in half with seeds removed.
  1. Heat olive oil over medium high heat in pan.  Add the onion and celery, cook 5 minutes. Add cumin and garlic, cook 1 minute. Add greens and tomatoes, cook 5 minutes or until most of the liquid has evaporated.
  2. Add black beans, quinoa, and 2 cups of water. Cover, bring to a boil, and reduce heat to medium low.  Simmer for 20 minutes or until quinoa is cooked. Optional: add 1 cup of cheese.
  3. Heat oven to 350 degrees.  Pour liquid from tomato cans into a baking dish.  Scoop about 3/4 cup of quinoa into each pepper and place in baking dish.  Cover with foil and bake 1 hour.  Remove foil, sprinkle 1 tbsp of cheese on each pepper if desired.  Bake 15 minutes or until pepper tops look browned.  Remove peppers, let stand 5 minutes, and serve.

Warm Kale Salad With Honey and Lemon

  • 8-10 cups of kale, washed and dried
  • 4 Tbsp olive oil
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, minced
  • juice of one lemon
  • zest of 1/2 lemon
  • 1-2 tsp honey
  • 1 cup cherry or grape tomatoes
  • 1/2 large sweet bell pepper, julienned
  • 1/4 cup crumbled feta cheese
  1.  Saute onion and garlic in the olive oil over medium heat until soft.
  2. Add lemon juice, zest, honey, and salt and pepper to taste.
  3. Add the bell pepper, cook for 1-2 minutes to reduce the lemon juice slightly.
  4. Add the tomatoes and cook only until they are warm (keep them from bursting)
  5. Add the kale, toss in the pan, remove from heat after 1 minute or when kale has begun wilting.  Serve with crumbled feta.

 Fresh Corn and Tomatillo Salsa

  • 1 1/2 cups husked and chopped tomatillos
  • 1 1/2 cups fresh corn kernels (about 2 ears)
  • 6 Tbsp chopped cilantro
  • 1 chopped Jalapeno chile, seeds removed (or seeds in for more spice)
  • 1 Tbsp lime juice
  1. Place tomatillos in microwavable bowl, microwave on high for 2 minutes.  Put in freezer 10 minutes to cool.
  2. Coat non-stick skillet with cooking spray, cook corn over medium high heat for 2 minutes.  Transfer to bowl, put in freezer 10 minutes to cool.
  3. Combine cilantro, Jalapeno, and lime juice in a bowl.  Add tomatillos and corn, mix well.  Salt and pepper to taste, serve with tortilla chips.

 

Tio Tommy and the Tomatillos!

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

 

Carrot Salad With Pineapple

Serves 6-8

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

Orange-Teriyaki Spinach Pasta Salad

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

Dressing:

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

Creamy Tomatillo Dip

tomatillodip

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

Tomatillo Pico de Gallo

Makes 2 cups

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

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

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

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

 

Week 21: Cool weather comforts

Pumpkin Puree
Great for storing in the freezer. Think pumpkin bread, pumpkin bars, pumpkin pie, pumpkin waffles (see recipe below)…1 large pumpkin makes about 2 cups puree. 
Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.
Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
Peel off the skin. If you have a food processor use it to puree the pumpkin until smooth. You could also use a food mill or blender. 
Note: this method also works for squash. 
 
Pumpkin Waffles
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp ground cinnamon (or pumpkin pie spice!)
1/4 teaspoon salt
dash of ground cloves
2 cups milk
1 cup pumpkin puree
1/2 cup packed dark brown sugar
3 Tbsp vegetable oil
2 large eggs, lightly beaten
Combine flour, baking powder, cinnamon, salt, and allspice in a large bowl. In another bowl combine milk, pumpkin, sugar, oil and eggs in a bowl. Add to flour mixture. Stir just until moist.
Coat a preheated waffle iron with cooking spray. Spoon about 1/4 cup of batter per waffle onto hot iron. Cook 5 to 7 minutes or until green light goes on (as my iron does anyway). Repeat procedure with remaining batter.
Suggested additions: I LOVE adding Chocolate Chips to this recipe! Also pureed squash may be substituted. 
 
Egg Roll and/or Pot Stickers
not a meat eater? No worries, sub more vegetables for the pork! 
1 cup chopped Chinese cabbage
1 cup chopped Asian Greens
1/4 cup minced green onions
1 Tbsp tamari or soy sauce
1 tsp minced fresh ginger
2 tsp dark sesame oil
1 large garlic clove, minced
3/4 lb ground pork
24 round wonton wrappers or 12 egg roll wrappers
1 tablespoon  oil, divided
2 cups  chicken  or vegetable broth, divided
Preheat oven to 400 degrees if using egg roll wrappers
Combine cabbage through pork in a bowl. Working with 1 wonton wrapper or egg roll wrapper at a time , spoon about 1 heaping teaspoon filling into the center of each won ton wrapper or about 2heaping teaspoons into center of egg roll wrapper. Follow directions on back of package for folding directions. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers.
Heat 2 tsp oil in a large nonstick skillet.
If making egg rolls: In a large saute pan cook filling mixture until meat is cooked through and vegetables have softened a bit but still have a bite.  Place egg rolls on a baking sheet brushed with peanut oil. Brush tops of egg rolls with oil also. Bake 12-14 minuted or until golden brown and center is cooked through. 
Arrange 12 pot stickers, seam sides up, in pan, and cook until browned. Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates. Remove the pot stickers from pan; cover and keep warm. Repeat procedure with the remaining  oil, pot stickers, and broth. 
 
Pickled Daikon and Carrot
2 large daikon, peeled julienne fine
2 large carrots, peeled and julienned
1 tsp salt
place the vegetables in a bowl and sprinkle with the salt.  let sit for 30 minutes. Strain in a sieve and rinse with cold water. 
In a half pint mason jar, pack the vegetables and pour 1/4 cup water and 1/4 cup vinegar with 1 tsp-2 tsp sugar. Let stand 1 hour in the fridge. Serve with the pot stickers. 
 
Stock Making 101:
There are many ways to make home made stock! Here is my go-to no fail recipe:
 
2 chicken carcasses (if making chicken stock) OR 1 package white mushrooms (if making vegetable)
about 1 large onion, chopped (I leave the peel on)
about 3 large carrots, chopped (I lave the peel on)
about 3 stalks celery, chopped
bay leaf, 2 cloves, 1 garlic clove, about 6 peppercorns
sprig of thyme
small handful parsley
4 oz white wine or squirt of lemon juice 
8-12 cups cold water
 
Place all in a stock pot. Bring to a simmer (not a rolling boil!). Skim off scum that floats to the top. Simmer 4 hours or until flavors deepen. Strain vegetables and seasonings. Cool. Skim Fat from top. Freeze or use within a few days. 
 
Roasted Fall Vegetables over Cheesy Polenta
For the Vegetables:
1 head cauliflower, floret part cut into large chunks
2 red peppers, cut into large chunks
1 onion, diced
2 garlic cloves, minced
1 butternut squash, peeled seeded and chopped into small cubes
2 potatoes, diced
Olive oil
salt and pepper
1 Tbsp rosemary, chopped
Heat oven to 450 degrees. Place vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and rosemary. Cook 45-60 minutes or until vegetables are tender and cooked through. 
 
For the polenta
4 cups broth or water
3/4 cup course cornmeal
salt, pepper
1/2 cup cheese diced (optional)
Bring the water to a boil. Slowly rain in the cornmeal, whisking constantly. Simmer over very low heat for 40 minutes, whisking occasionally.  When the texture is creamy and the polenta has thickened slightly, stir in cheese and remove from heat. 
 
Serve roasted vegetables over the polenta.
 
Portobello Kale Onion Saute
Great as a side dish or main dish. Great on a toasted bun with a little cream cheese. Also great over or under grilled pork or chicken. 
 
2 large portobellos or 4 baby bellas, sliced 1/2 inch slices
1 large onion, sliced thin
10 leaves kale (or more if desired), thick stems removed and course chopped
dash worcestershire sauce
dash soy sauce
sprinkle of brown sugar (about 1 tsp)
Heat a tbsp of olive oil in a saute pan. Add the onions and cook until light golden brown over moderate heat for about 15 minutes. Add the mushrooms and cook until they start to release their juice (about 4-5 minutes). Add the kale and saute another 5 minutes or until the wilted. Sprinkle in sauces and brown sugar and salt. Stir and adjust seasoning. 
 
 
 
 

Week 20: Orange!

 Creamy Butternut Squash Orzo
recipe adapted from Simply in Season
 
1 cup onion, chopped
In a frypan saute over medium heat in 1 Tbsp oil until tender, about 6 minutes
 
1 clove garlic, minced
Add and saute until fragrant, about 1 minute
 
1 butternut squash, peeled, seeded, and cut into 1/2 in pieces
Add and stir to coat
 
2/3 cup vegetable or chicken broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
 
4 cups water or broth
1 cup orzo
While squash cooks, bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite. About 8 minutes. 
 
1/2 cup parmesan cheese, finely grated
2 Tbsp fresh sage, chopped
Stir in. Salt and Pepper to taste. 
 
Kale, Caramelized Onion, Sausage and Mushroom Pasta
Not a meat eater? No problem, omit the sausage and leave it as is or add a can of pinto beans. 
 
1 tbsp olive oil
1/2 large onion, sliced thin
8 oz mushrooms, sliced thin
2 garlic cloves, minced. 
1 lb ground sausage (I used Italian, chorizo would work great or plain) 
1/2-1 cup parmesan cheese
20 leaves kale, thick stems removed
1/2 lb pasta (I used penne rigate)
1 cup parmesan cheese, freshly grated. 
 
In a large fry pan add the olive oil over medium high heat. Add the onions and toss to coat in oil. Salt the onions. Cook, stirring occasionally until they turn a golden brown (about 15 minutes) OR simply saute them and move on to the mushrooms. Add the garlic and mushrooms. Saute a few minutes. Start the water for the pasta and add the pasta cooking according to package directions. Add the sausage and cook until it is cooked through. Add the kale and a spoon of the pasta cooking water. Toss with the cooked pasta. Stir in parmesan cheese. 
 
Crab Salad with Celeriac and Carrots
Dressing: 2-3 Tbsp mayo, a few dashes hot sauce, 2 tsp whole-grain mustard, 2 tbsp fresh lemon juice, slat and pepper. Stir to combine in small bowl.
2 Tbsp minced scallion
1/2 lb celeriac, peeled
2 medium sized carrots
1/4 cup thinly sliced red onion 
1 rib celery, thinly sliced
1/2 lb lump crab meat
Salt and Pepper
In a bowl, combine dressing ingredients.
Fine julienne (matchstick) the celeriac and carrots. Add ingredients to a large bowl. Pour dressing over indredients. Stir to combine. Chill for at least 1 hour. 
Great on bread or over crackers over over greens! 
 
Southwestern Stuffed Acorn Squash
Also makes a stuffing for stuffed green onions! 
 
2 acorn squash
1 lb Chorizo (or omit and add extra black beans)
1 small onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
dash of cayenne pepper
2 cups chopped tomatoes (or diced from canned tomatoes)
1.5 cups cooked black beans, drained
several dashes hot sauce, optinal
satl, pepper
1 cup shredded cheese, optinal
cilantro, choppped
sour cream, optinal
 
 
 
Preheat oven to 375 degrees. Cut Squash Diagonally in 1/2, Scoop out insides. Place on a cookie sheet cut side down. Bake 45 minutes. While squash is baking, coat a skillet with oil over medium high head. Add sausage, browning and breaking up as it cooks. Add onion and garlic. Saute a minute. Add peppers and tomato. Add spices and black beans and hot sauce. Simmer until tomatoes are broken down and all is cooked through. 
When squash is tender, fill halves with mixture (you may have some leftover, it’s great as a nacho topping on chips!). Top with cheese and cilantro. Bake until cheese is melted. Top with a dollop of sour cream if desired. 
I served this with a side of roasted broccoli, onions and mushrooms. Simply toss with a little olive oil, add the spices you want (I used smoked paprika and cumin), salt and pepper and toss in a 400 degree oven for about 20 minute (stir 1/2 way through cooking). 
 
 
 
Roasted Beet, Pear, Goat Cheese Salad w/ Balsamic Vin and Candied Walnut
3 beets, roasted, sliced thin
1 pear, cored and sliced thin
2 oz goat cheese, curmbled
1 head lettuce, washed and torn into a bowl
Place the beets and pear on the lettuce. Toss with dressing (recipe below) Sprinkle on Candied Walnuts (recipe below) and goat cheese. 
 
Balsamic Vin: 1 Tbsp balsamic vin, 3 Tbsp oil, 1/2 tsp dijon mustard, 1/2 tsp honey, salt and pepper. Shake in a container with a screw top lid.
 
Candied Walnuts 
1/2 cup sugar
1/4 cup water
1/2 tsp cinnamon
1 cup walnuts
1/2 tsp vanilla
Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring constantly (about 6 minutes). Add pecans and vanilla; cook until all syrup is absorbed and pecans are coated, stirring constantly (about 12 minutes). Spread pecan mixture on a baking sheet coated with cooking spray. (Pecans will have a sugar coating.) Separate pecans into halves. Cool completely
 
Thanks to Tom, Katie and the amazing Groundswell Community Farm Crew for the fabulous fall produce! 
 

Week 19: Roots, Squash and More Greens!

 
Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
 
 
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
 
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
 
 
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
 
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
 
 
Spaghetti Squash with Meatballs
 
1 large or 2 medium sized Spaghetti Squash
 
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
 
Mozzarella and Parmesan cheese, optional
 
 
 
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
 
 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
 
 
 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
 
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
 
 
 
 
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
 
 
 

 

Week 17 Comfort Food

Root Vegetable Pot Pie
5 cups total peeled and chopped root vegetables: sweet potato, potato, celeriac, carrot, parsnip any combination you desire, I like equal amounts
1 large onion, chopped
Olive Oil
1 quart broth (I used lamb, but chicken or vegetable would work great as well)
1 1/2 cups frozen peas
1 Tbsp chopped rosemary
1 1/2 lbs chopped raw chicken
2/3 cup flour
2 cups milk
salt and pepper
chopped parsley
1 sheet frozen puff pastry, thawed
 
Preheat oven to 400 degrees. Coat a large pot or dutch oven with olive oil. Add chopped vegetables and cook 5 minutes. Pour in broth and bring to a simmer. Cook until the vegetables are beginning to soften. Add the peas, rosemary and chicken. Cook until the chicken is cooked through. You may stop now and remove 1/2 as soup or keep going and make 2 pot pies. Slowly whisk the milk into the flour in a separate bowl until well incorporated. Pour this mixture into the pot slowly, stirring as you pour. The sauce will thicken quickly. Remove from heat. Pour into 2 11×7 dishes. Roll out puff pastry until thin enough to cover inside of both pans. Place puff pastry over the pans and tuck in. Slash the puff pastry with a sharp knife to vent. Cook for 20 minutes or until pastry is golden brown. 
 
 
Pan Glazed Celeraic and Carrots
1 Celeriac, peeled and cut into large matchstick (batons)
1 large carrot, peeled and cut into large matchstick
1 Tbsp butter
1-2 tsp sugar
salt 
pepper
chopped parsley, optinal
Place all ingredients in a fry pan. Pour enough water in to 1/2 way up the matchsticks. Heat over medium low heat, swirling the pan occasionally until all water is absorbed and the vegetables are tender and glazed in the butter and sugar (about 10-15 minutes). 
 
 
 
 
Celeraic and Apple Salad
2 Celeraic, peeled and cut into matchstick pieces. 
1 small onion, sliced thin
1/2 cup apple cider vinegar
1 large tart apple, cored and chopped
3 tbsp fresh chives, chopped
Place the Celeraic and onion in a medium sized bowl. Add the apple cider vinegar and let sit about 10 minutes (or up to 2 hours). Add the apple and chives. Stir. 
Whisk the olive oil and mustard in a small bowl until emulsified. Stir into the salad until all is incorporated. 
Great right away, even better the next day. My new favorite way to eat celeraic! 
 
Philly Cheese Steak Sandwiches
1 lb round steak, slice very very thin
3 green and 2 sweet peppers, sliced
4 Tbsp Caramelized onion or 1 onion sliced
3 portobello mushrooms, sliced
salt and pepper
Hoagie Rolls
Cheese Sauce (see below)
Saute the peppers in a pan with olive oil, salt and pepper. Add in the mushrooms and cook until to desired of doneness on the peppers. 
Heat a grill or grill pan over high heat. Add the steak in batches and cook 2-4 minutes for mid rare. 
Slather the bun with caramelized onion and place under broiler for a minutes to toast (watch carefully!). Pile on the peppers and steak. Pour on the cheese sauce. No knife and fork allowed! You must eat this by picking the whole darn thing up and letting it slop all over your plate! 
 
For the cheese sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
4 oz provolone cheese, sliced
1 oz parmesan cheese, sliced
Melt the butter in a sauce pan. Add the flour and stir for about 2 minutes to cook the flour a bit. Slowly whisk in the milk and bring to a simmer. Let the sauce thicken  (will take about 5 minutes). Add the cheese and stir until it is melted. 
 
 
Slow Cooker Root Vegetable Beef Stew
1lb beef stew meat (or roast or steak chopped into cubes)
1 bunch radish, leaves removed, quartered
2 lbs potatoes, cubed
1 bunch carrots, large diced (I left the skin on)
3 large parsnips, large diced
1 small onion, diced
2 cloves garlic, diced
16 oz sliced mushrooms
1 quart diced tomatoes
4 oz tomato paste
1/4 cup flour
1 cup beef broth
1/2-1 cup full bodied red wine
salt and pepper
herbs of choice: I used rosemary and thyme
Place all ingredients in a Slow Cooker (aka Crock Pot) on Low setting for 7 hours. Done! Serve over bread, mashed potatoes, egg noodles, polenta….
Admittedly, this fell just a little flat on flavor. We agreed next time, browning the meat before placing in the crock pot and some cooked bacon would be a good addition along with a dollop of homemade ketchup (see previous post). 
 
Caramelized Onion and Fennel Potato Au Gratin
1 large fennel bulb, bulb only cored and thin sliced
1 large onion, thin sliced
1 tbsp olive oil
1 tbsp butter
1.5 lbs potatoes, sliced thin
1/2 lb grated cheese (I used Cowslip Creamery Phocas cheese, you could use gruyere, swiss or other mountain cheese variety)
More cheese for grating on top
1.5 cups whole milk or cream or combination of both
salt & pepper
In a large fry pan melt butter and add olive oil. Add fennel and onion and cook over medium low heat stirring occasionally until nice golden brown (about 20 minutes). In a bowl toss the potatoes with the cream and cheese. Add in caramelized veg and salt/pepper to taste. Place the potatoes in a 9×13 pan. Grate more cheese on top if desired. Cover top with foil.
Bake in a 400 degree oven until tender when pierced with a fork. Remove foil and let the cheese brown on the top.
Enjoy! This is one of my favorite fall recipes. Great served with a holiday meal! 
 
Warm and Cold Root Veg Salad
Mix and Match your veg in this salad. Use celeraic if you have it or daikon. 
 
For Warm Veg
1 small bunch carrots, cut in half lenghwise
3 radishes, cubed
3 beets, cooked and cubed
1/2 turnip, cubed
1 tbsp honey
3 cups vegetable broth
1 clove garlic
sprig thyme
Place all ingredients in a pan (except beet which should already be cooked). Bring to a boil and simmer stirring occasionally until a syrup forms and vegetables are tender. 
 
For the dressing:
1 cup plain yogurt
1/4 cup chopped parsley (or top of parsley root)
2 tbsp walnut oil
2 tbsp olive oil
1/4 cup toasted walnuts
1/2 lemon, juiced
Whisk all ingredients together
 
For the raw veg:
2 radishes, sliced very thin
1/2 turnip, sliced very thin
 
Strain cooked vegetables and arrange on a platter with the beets. Drizzle with most of the dressing. Sprinkle with raw veg. Serve. 
 
Roasted Brussels w/leeks and garlic
 
 
 
1 Brussels Sprout stalk, brussels removed and cut in halp
1 or 2 large leeks, white and a few inches of the green part sliced thin
2 garlic cloves, minced
olive oil
salt and pepper
Toss the brussel sprouts, leeks and garlic cloves in a bowl with enough olive oil to coat (about 2 Tbsp). Sprinkle with salt and pepper. 
Place in a single layer on a baking pan. Place pan in a 450 degree oven. About 15 minute total cooking time…Now, you need to check these frequently because the top layers of the brussels will turn from golden to burnt in a matter of minutes at the end (and the garlic will go fast at the end as well). I like to enjoy the first crunchy layer of leaves from the brussels myself then place the pan back in the oven to cook them a little longer. 
 

Week 16: Summer meets Fall

Thanks to Tom, Katie and the farm crew for all the lovely produce this week! 
 
Homemade Tomato Ketchup
2.5-3 lbs ripe red tomatoes, quartered
1 medium red onion, finely chopped
1 red bell pepper, cored, seeded and chopped
1 garlic clove, thinly sliced
1 T black peppercorns
1 T mustard seeds
1 T allspice berries
1 tsp whole cloves
2 tsp celery seeds
1 thin slice fresh ginger
cinnamon stick
2 bay leaves
2 tbsp packed dark brown sugar
1/2 tsp sweet paprika
1/3 cup apple cider vinegar
1 tsp coarse salt
Large pinch cayenne
Quarter the tomatoes, place in strainer and allow to drain for a few hours to release excess water.  Place tomatoes, onions, bell pepper and garlic in a large pot.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft about 30 minutes.  Pass through a food mill 2 or 3 times starting with a course blade and working to the finest blade until you have a very smooth puree. Alternatively, puree in a blender until smooth and pass through a fine strainer into a large bowl.  Place peppercorns through bay leaves on a piece of cheesecloth and tie it up to form a bag.  Add to tomato mixture along with brown sugar, paprika, vinegar, salt and cayenne.  Simmer slowly stirring frequently until ketchup is very thick, at least 2 hours.  Remove cheesecloth bag.
 
Fajita Burritos
1 large green bell pepper, sliced
2 large red bell peppers, sliced
1 large onion, sliced
1-2 hot peppers, minced, optinal
fajita seasoning (I use Moctezuma’s, from their food store on lexington ave in GR)
salt and pepper
2 steaks, sliced, optinal
juice of 2-3 limes
8 oz package mushrooms, optinal
Black Beans
Flour Tortillas, the burrito sized
Cooked Rice
Pico de Gallo (see recipe below)
other additional topping suggestions: guacamole, cheese, sour cream, salsa verde (with tomatillos)
In a large frying pan coated with oil, add the peppers and onion. Cook over medium high heat until nearing the desired degree of doneness. Add the limes and fajitas seasoning, stir. Add the steak and mushrooms and more seasoning if desired. Saute until the meat is cooked to the desired degree of doneness. 
Take a warmed flour tortilla and load it up with rice, beans, pepper and steak filling, toppings and roll it up like a Burritos (good luck with not filling it entirely too full!). 
 
Pico de gallo
 
 
 
4 large tomatoes, diced
1 large red onion, diced
2 small hot peppers, diced
1 bunch cilantro, chopped
pinch of salt
juice of one lime
Combine all ingredients in a bowl. 
 
 
 
 
 
 
 
 
Boiled Greens over Polenta w/Braised Lamb Shanks
For the lamb shanks:
4 (12-ounce) lamb shanks, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
3/4 cup dry red wine
1 quart diced tomatoes
oregano, chopped
1/4 cup chopped parsley (from top of parsley root if you have it)
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Sprinkle lamb with salt and pepper. Add lamb to pan, and cook on each side or until browned (about 5 minutes per side). Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Add butter and sugar as desired and bring sauce to a boil,  cook 10 minutes or until thickened. If you want a smooth sauce, use an immersion blender or pour the sauce into a blender and puree (be careful for the steam and only put small amounts in the blender at a time). Return lamb to pan; cook until lamb is thoroughly heated. Stir in parsley. Serve over polenta with boiled greens.
 
For the polenta: 
While the lamb is simmering, start your polenta. 
5 cups water
1 cup coarse cornmeal
Bring water to a boil and slowly rain in the polenta, whisking constantly. As the sauce starts to thicken, switch to a wooden spoon. Simmer on a very gentle heat for 30 minutes (I turn the burner on low and move the pan to the side of the burner so part of it is off), stir occasionally. Start a double boiler with about 1.5 inches of simmering water. Transfer the polenta to the double boiler, place a piece of parchment paper directly on the surface (to stop the formation of a crust). Leave over simmering water for 45 min-1 hour.
 
For the greens:
I like to use a bunch of mustard greens, thick stems removed and large sliced. you could also sub kale or collard greens.
1/2 cup onions, chopped
1 garlic clove
1/2 tsp mustard seeds, optional
salt and pepper
olive oil
Coat a medium sized sauce pan with olive oil. Add onion and saute for 5 minutes or until cooked. Add garlic and mustard seeds. Saute 2 minutes. Add greens and saute until just beginning to wilt. No add about 1 cup water or until just barely covering the greens. Cover and simmer 30 minutes. Use a slotted spoon or tongs to remove the greens from any remaining liquid.
Sometimes I like to make boiled greens, mix them with a little stone ground mustard and serve them over grilled brats. 

 
Open Range Vegetable Kebabs 
1 eggplant, cut into large cubes
1 large onion, cut into large bite sized pieces
2 bell peppers, cut into large squares
1 cup cherry tomatoes
5 potatoes, cut into chunks
mushrooms, if desired
garlic cloves, if desired
Olive Oil
Salt, Pepper 
Fresh herbs, chopped (any that you want)
Skewers (I recommend metal if you are cooking them outside over a fire. If you are cooking over a grill and using wood skewer, remember to soak them for at least 30 minutes before using)
Par boil the potatoes. Place in boiling water for 5 minutes (so they are not cooked through but begining to soften).
 
 
 
 
 
Start your fire and get it nice and hot. Alternate the ingredients on a skewer. Place skewer over a grill grate placed on the fire pit. Cooke until desired degree of doneness, flipping the skewer a few times during cooking for even heat. 
Serve with homemade ketchup from above. Also good with beef, cubed and marinated in a little red wine and olive oil. I usually place the meat on a separate skewer as the cooking time is different from the vegetables. 
 
 
 
 
 
Bulgar Pilaf with cherry tomatoes and raisins
2 cups beef broth
1 cup bulgar
1/2 cup raisins
1 cup grape tomatoes, quartered
salt, pepper
chopped parsley for garnish
 
 
 
Combine broth, bulgar, raisins, tomatoes in a medium saucepan. Bring to a boil. Cover and simmer 15-20 minutes until liquid is absorbed. Remove from heat. Serve warm or cold.
 
 
 
 
Roasted Broccoli with Tahini Sauce
I always have a jar of tahini sauce hanging out in the fridge. This is a great use for it! 
2-3 cups broccoli florets, trimmed and cut
2 Tbsp olive oil, divided
salt, pepper
2 garlic cloves, slivered
2 Tbsp tahini
1 lemon, juice
Preheat oven to 450 degreed.
Toss broccoli w/ 1 tbsp olive oil, salt, and pepper. Spread on baking sheet, roast 15-20 minutes until florets start to brown.
Heat remaining tbsp oil in sautee pan over medium heat. Add garlic and sautee 1 minute. Stir in tahini and 1/3 cup water. Simmer 1 minute until starts to thicken. Remove from heat, stir in lemon juice. Toss with hot broccoli.


Week One Five:Chop and Drop One Pot Wonders and More!

This week we have a fabulous recipe from a special guest blogger:
 
Theresa Z master of letting necessity, intuition, and blind faith take the meal by the spatula.
The scenario: Didn’t have time to take in this week’s share and about 1/2 peck of tomatoes ended up in the fridge (which really diminished their flavor) with a banana pepper, 4 carrots, 1 cup broccoli, a red onion and one wilty bok choy. OY!
 
Step 1: Make Rice! This is always a good starting place with cooking. It gives you a little time to brainstorm and guarantees you won’t  go hungry, even if everything else goes up in flames.*
*Note: if your other dishes do go up in flames, this may affect cooking times. 
 
Step 2: Decide that it’s ok to make two completely distinct meals, and share some for lunches! 
 
Today’s recipes are for: Long Shot Tomato Restoration and Lentil Soup for Later. 
 
Step 3: Bring 2 cups lentils to a boil in 8-10 cups of water or broth. If water, add 2 Tbsp soup base (vegan or chicken stock) when the water is hot, reduce to a simmer and let it be for 30 minutes. 
 
Step 4: This is your opportunity to chop everything up (If you really want to stretch the recipe with soo many vegetables–feel free to add another cup or two of water)
1/2 cup chopped broccoli
1/2 cup variety of pole beans
4 carrots, sliced
1 large heirloom tomato– big pieces
1 large red onion (any onion will do)- chopped as you like
 
Step 5: Saute the onion in a pan with olive oil (on medium heat) till golden.
 
Step 6: Once the lentils are fairly tender (at about 20 min) add broccoli, carrots, beans and cook for a bit til tender as well.
 
Step 7: Turn off the heat and add tomatoes, 1/2 bok choy, and 1/2 of your onion
 
Step 8: Now that you’ve got your lentil soup together–let the tomatoes and bok choy get into the mix and turn your attention to the beautiful chaos that is the “stirfry”
 
Step 9: Forget about Step 8
 
Step 10: To saute onions, ad broccoli, boy choy, and anything else that did not make it into your lentil soup. Chop Up banana pepper/red peppers- toss ’em in. Add as many tomatoes as you can. 
 
Step 11: Add more olive oil to coat veggies and 2 Tbsp balsamic vinegar and a dollop of anything fun you can find in the fridge (1 found caramelized onion and cherry chutney! Wow! 2 Tbsp teriyaki (or two shakes ) will do )
You can stop right there, or add all of those  groundswell tomatoes and bring back their amazing Groundswell flavor. 
That’s right, just dump them all in and heat ’em up.
 
Step 12: Don’t forget about the rice! It should be just about perfect for your stovetop masterpiece. 
 
x0x0 ,
the “Chef”
 
I tried the lentil stew and stir fry…AMAZING! Thanks Theresa Z. ! 
 
 
 
 
 
 
 
 
 
 
Katie’s kale with peanut sauce
Katie brought this to the weed & feed this year. It’s lick-the-pan delicious!
recipe from Simply in Season
 
1 medium onion
2-3 cloves garlic minced
In a large soup pot saute in 1 Tbsp oil
 
1 medium tomato (diced; optional)
Add and simmer 2-4 minutes
 
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt or to taste
1/8 tsp ground cloves
Add, cook and stir 2 minutes.
 
Kale, 8 cups chopped
1/2 cup water
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
 
2-3 Tbsp chunky peanut butter
1-2 tsp hot water
Combine and add to greens at end of cooking time.
 
Tuscan Style Poached Eggs with Chickpeas
2 Tbs. olive oil
1 clove garlic, minced
5 large heirloom tomates, large diced (you can blanch to remove skins if you want) As you can see below I used yellow tomatoes.
1 1/2 cup chickpeas, cooked
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
4 large farm fresh eggs
1 Tbs. chopped fresh chives 
1 Tbsp chopped basil
Lots of freshly grated Parmesan Cheese
Toasted Pita, for mopping up the tomatoes with 
 
 Heat a 10-inch ovenproof skillet over medium heat. Add the oil and garlic. Cook the garlic, stirring often, until it begins to turn light golden brown, about 30 seconds. Add the tomatoes and thyme and simmer, stirring occasionally, until the tomatoes cook down and the sauce thickens slightly, about 12 minutes. Discard the thyme sprigs and season the mixture liberally with salt and pepper. Stir in the chickpeas and simmer until they are heated through. Reserve about one-third of the sauce in a bowl and spread the remaining sauce evenly around the skillet. Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks). Cover the pan and cook for 3 minutes so the eggs set slightly. Uncover the skillet and set it under the broiler until the yolks firm up slightly but are still soft to the touch, about 2 minutes. 
 
Broccoli Salad
recipe adapted from Simply in Season
 
1 head broccoli florets (about 1.5 cups)
handful dried cherries (or cranberries or raisins, but cherries is the best by far)
5 slices Bacon, cooked and crumbled
2 scallions diced or (1/4 cup red onion, chopped)
1/4 cup sunflower seeds (or chopped pecans or both!)
Toss in a bowl
 
Dressing: Whisk together 1/2 cup plain yogurt (or mayo), 1 tbsp sugar, a good drizzle of honey (about 1 tbsp) and  1 tbsp cider vinegar (or red wine vinegar).
 
Pour dressing over salad. Toss to coat. Serve.
 
 
Freezing basil with oil
Tom told me about this method of freezing basil. It’s super quick and easy and eliminates the need to make the whole pesto recipe now…
Per plastic lined muffin tin (see picture):  in a food processor add 4 cups basil, pulse to combine. Drizzle in 1/2 cup olive oil with motor running. Place the pesto in the muffin tin cup and cover with plastic wrap. Repeat with remaining basil. Pop this in the freezer. When frozen, unwrap and place in a zip lock bag.
Now you just have to take out one and add the remaining pesto ingredients as you want through the winter!
This can also be done in ice cube trays without the plastic wrap, but I couldn’t find mine.
 
Minestrone
recipe adapted from The New Moosewood Cookbook
 
 
2 tbsp olive oil
1 large onion, chopped
splash of dry white wine (about 1/4 cup), optinal
3 cloves garlic, minced
salt and pepper
1 stalk celery, minced
2 carrots, diced
1 summer squash or zucchini, diced
1 medium sized eggplant, diced
2 tsp fresh oregano, minced
1 tbsp basil, stacked rolled and thin sliced
1 red bell pepper, diced
8 oz mushrooms, sliced
handful green beans, ends trimmed, chopped
5 cups water (more if desired)
30 oz tomato sauce (or puree) about 4 cups
1.5 cups cooked beans   such as chickpeas, kidney beans, adzuki beans…
1 cup dry small pasta  such as shell
minced parsley
 
Heat olive oil in a dutch oven. Add onion, garlic, celery, and carrot salt and saute over medium heat for ab0ut 10 minutes. Splash in some white wine, if desired. Add eggplant, bell pepper, zucchini, mushrooms, oregano and basil. Saute a few more minutes. Add water and tomato sauce. Cover and simmer 5 minutes. Add green beans and cooked beans. Simmer another 5 minutes. Bring soup to a boil, add pasta, stir and cook until pasta is tender. Sprinkle with parsley and parmesan cheese.
You can freeze this as well.
 
Parsley Root Lentil Stew
So, parsley root is parsley on top and parsnip root on bottom (basically, in a cooking sense anyway). It’s best to remove the parsley from the top when you get home to maintain freshness.
recipe adapted from Mariquita Farm
 
1 lb  Dried lentils, -washed and drained
2 tbsp bacon drippings, -or oil
1 medium onion, chopped
2 parsley root or parnsip, chopped
3 md Carrots, sliced
1 c  Sliced fennel or  celery
2 medium potatoes, cubed
1 lb smoked -sausage, chopped
8 c  Broth (or Water)
1 t Salt to or to taste
Several whole black pepper-corns
2  Whole cloves
2  Bay leaves
In a large pot, heat fat and add carrots, root vegetable, onions and celery. Saute until onions are golden. Add potatoes and sausage. Saute until sausage begins to brown. Add lentils, water, and seasonings. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves.  Serve with a crusty bread and salad. 
This is great frozen and pulled out in the dead of winter!
 
Caponata
This Sicilian Dish is one of my all time favorite late summer dishes: sweet, salty, sour, and a hint of bitterness, what’s not to love. All parts of your palette are touched upon each bite. Great over grilled bread, on crackers, served with polenta and my favorite way is tossed with pasta and topped with cheese.
 
2 tablespoons olive oi
3 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 green pepper, seeded and diced
1 hot pepper, seeded and chopped
1 large sweet onion, peeled and chopped
1 rib celery, chopped
1 medium firm eggplant, diced
1/2 cup large green olives, pitted and chopped
1/2 cup Kalamata black olives, pitted and chopped
1 3 oz  jar capers, drained
3/4 cup golden raisins
Salt, Pepper
1 quart dice tomatoes (or 4 cups fresh tomatoes, skinned, blanched and chopped)
2 large fresh tomatoes, chopped
1 handful flat-leaf parsley, chopped
Place your cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil. As you chop vegetables (peppers, onion, and celery), add them to the pot. Add eggplant and garlic last. Once vegetables are in there, increase heat a bit. Stir in olives, capers, and raisins. Add tomatoes to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
 
 
If you are making Caponata Pasta Bake: while cooking veg, cook pasta (I like Rigatoni or Penne). When Caponata and Pasta are cooked, stir together and place in a 9x13pan. Top with slices of provolone cheese (8oz). Place in a preheated oven until the cheese melts. YUM
 
Polenta Bake
I do so love making fresh creamy polenta (recipe coming soon), but during the busy weeknights, I admit to sometimes buying the premade tubed polenta.This is a great hearty quick weeknight dish!
1 16oz tube refrigerated prepared polenta, cut into 1/4 inch thick slices
1 package Italian Sausage, Casings removed
1 tsp fennel seeds
1 green bell pepper
1 red bell pepper
1 red or white onion
8oz sliced mushrooms, optional
2 large garlic cloves
Fresh chopped oregano
1 quart diced tomatoes (or 4 cups fresh tomatoes, blanched, peeled and chopped)
2 Tbsp tomato paste
8oz shredded mozzarella
Preheat Oven to 450 degrees
Arrange polenta slices in the bottom of a 9×13 pan coated with cooking spray (or oil). Bake the polenta slices 4 minutes, flip and bake another 4 minutes.
Coat a large skillet with a little oil over medium high heat. Add the sausage and fennel seeds. Cook for a few minutes until sausage is just beginning to brown. Add the peppers and onion, cook until beginning to soften. Add mushrooms and cook. Add garlic and saute 1 minute. Add oregano, tomatoes and tomato paste. Cook until sauce is heated through and beginning to thicken.
Pour sauce over polenta and top with cheese. Place in the oven until cheese is melted.
 
Stella’s Polish Sauerkraut
1 lb bacon, sliced into strips
1 onion, sliced thin
1 large head of cabbage, shredded thin
1 quart sauerkraut (recipe coming soon)
2 cups chicken broth
1 lb kielbasa, sliced into bite sized chunks
Cook the bacon and onions in a large pot until cooked through. Start adding the cabbage.  Let cook for awhile until all is cooked down. Add the kielbasa and allow to brown a bit. Now add the sauerkraut and chicken broth. Let simmer at least 30 minutes. Season with salt and pepper to taste.
This can be frozen after cooked and cooled.
 
Slow Roasted Tomatoes
 
Preheat oven to 300 degrees. Halve 10 medium sized tomatoes (plum sized). Arrange tomatoes cut side up, in a single layer on a rimmed baking sheet. Sprinkle with 1 tsp sugar.  Roast 1 hour 30 minutes. At the end turn on the broiler and cook until just starting to char a very little.
 
Serving Suggestion: cook 1/2 lb gemelli pasta. In a fry pan coated with oil add 1 small diced onion, 1 minced garlic clove, and 2 oz chopped dry cured meat (such as salami) optional cook until onion is translucent and salami is crisp. Toss the slow roasted tomatoes into the pan and let simmer a few minutes. Toss this with the pasta and top with a generous heap of parmesan cheese. If basil is available, this is great on top as well with a squeeze of fresh lemon.
 
Oven Dried Tomatoes
Cut small tomatoes in half. Place halves on a rack over a baking sheet, make sure it doesn’t overlap. Sprinkle with a little kosher salt. Place in a 140 degree oven that has a dehydration mode (or in a dehydrator tray). 
Now the time will vary. I’ve had it take 9 hours once and up to 12 hours. I like to put them in before going to bed. The tomatoes will be dry, wrinkly and shriveled.
Store in a tighly sealed bag or in oil. Store the oil in the fridge. 
 
*Often while I am drying tomatoes, I’ll throw in a few herbs. Herbs only take and hour or two in. Remove the leaves from the stems, crumble, and place in a spice jar. 
 
Freezing Greens
It’s super easy to freeze greens. Simply remove thick stems. Bring a pot of water to a boil. Drop the greens in the pot. Simmer 2 minutes. Cool quickly (I run cold water over the greens). Dry (I place them in a strainer and then in a clean kitchen towel). Place in a freezer bag. Label. Lie the bag flat in the freezer. 
 
 
 

Week Fourteen

Stewed Tomatoes w/ Green Beans and Basil
Great served with grilled steak
 
1lb green beans
4 large tomatoes
2 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp chopped basil
salt and pepper
parmesan cheese, optional
 
Bring a large pot of water to a boil. Add the green beans. Boil 3 minutes. Plunge into a bowl of ice water. Drain.
Now score the bottom of the tomatoes and place them in the boiling water. Remove after 1 minute (this loosens the skin of the tomatoes).
 
Peel the skin from the tomatoes. Chop into large dice. In a large saucepan bring heat the oil and add garlic. After 30 seconds, add the tomatoes. Bring to a boil, reduce heat and simmer 10-15 minutes until tomatoes have cooked down and are tender. Add basil, salt and pepper. Cook another couple of minutes. Add green beans. Cook until green beans are heated through. Serve with parmesan cheese, if desired. 
 
Green Bean Crudites w/Olive Anchovy Aioli 
recipe adapted from Food and Wine
For the beans
1 lb mixed beans
Fill a large with ice water. Bring a large pot of salted water to the boil. Add green beans and cook 3 minutes. Remove and plunge into ice water to stop the cooking. Drain and dry. 
Serve beans with aioli. 
 
For the aioli
1 large garlic clove, minced
Pinch of salt
3 oil-packed anchovies, chopped
1/2 cup mayonnaise
2 tbsp chopped, pitted green olives
juice of 1/2 lemon
2 Tbsp olive oil. 
Mash garlic, salt and anchovies into a paste. Combine all ingredients through lemon juice in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Serve with beans. 
 
Parmesan Crisps with Cherry Tomatoes
 
 
6 Tbsp fresh grated Parmesan cheese
1/2 pint cherry tomatoes, quartered
1 Tbsp chives
salt, pepper
1 Tbsp avocado oil (or olive oil)
 
 
 
 
 
Preheat oven to 400 degrees . Line a baking sheet with parchment paper. Place about 1 Tbsp of Parmesan cheese in a heaping pile on baking sheet. Repeat with remaining parmesan cheese. Place in the oven for 5-7 minutes until nicely golden brown and hardening. Cool. 
Combine all the remaining ingredients in a bowl. 
Spoon tomato mixture on top of cooled Parmesan crisps. Serve immediately. 
 
Carrot Cannelloni 
2 large carrots
4 oz ricotta cheese
1 tbsp parsley, chopped, plus more for garnish
1 tbsp chives, chopped
1/2 tbsp tarragon, chopped
salt and pepper
1 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp sunflower seeds
 
Using a mandoline, cut the carrots lengthwise into very thin strips (as thin as you can). 
In a bowl, mix remaining ingredients. 
Lie the carrot strips flat on a work surface. Place a spoonful of the mixture at one end of the carrot. Roll the carrot. Place the carrot strip seam-side down on serving dish. Repeat with remaining carrot strips. Sprinkle with chopped parsley. Serve. 
 
Enjoy a bunch more summer selections from our Groundswell Community Farm Cookbook below:
 
Tomatoes
 
Heirloom Tomato Salsa
 
lime or lemon juice
1-2 cloves garlic, crushed
6-8 green onions
8 radishes, finely chopped
fresh cilantro, chopped
fresh oregano, minced
1/4 t cumin
1/4 t chili powder, cayenne or hot peppers
4 large tomatoes
honey
sea salt
a dash of soy sauce
 
1. Whisk together lime/lemon juice, garlic, green onions, radishes, cilantro, oregano, soy sauce, cumin, and chili powder.
2. Chop tomatoes and add to mixture. Add hot peppers, honey and salt to taste. The secret is to add just enough honey to taste an underlying sweetness—if the tomatoes are sweet you don’t need much – best served one hour after refrigeration.
 
Panzenella
From Gardeners’ Community Cookbook
 
6 cups cubed stale bread (country style with a coarse crumb or salad will be soggy)
6 cups 3/4 inch chunks tomatoes
4 large cloves garlic, minced
2 T chopped fresh oregano or 2 t dried oregano
1/2 cup roughly torn fresh basil leaves
2 T red wine vinegar
1/2 cup olive oil
Salt
Black Pepper
1/2 cup pitted olives (optional)
 
1. Place the bread in a large salad bowl. Add the tomatoes, garlic, oregano and basil and toss to mix. Pour in the vinegar and oil and toss again. Season with salt and pepper to taste and set aside at room temperature for 15 minutes so flavors can blend.
2. Add the olives, if using, toss again and serve. 
 
Spiced Gazpacho
From Nourishing Traditions
 
8 tomatoes, peeled, seeded and chopped
5 garlic cloves, peeled and chopped
5 T extra virgin olive oil
5 stalks celery, chopped
2 medium red onions, peeled and chopped
5 T extra virgin olive oil
2 T lemon juice
1 T wine vinegar
2 1/2t paprika
1 1/2 t ground cumin (optional)
1/4 t cayenne pepper
1/2 cup cilantro, coarsely chopped
1/2 to 1 cup filtered water
sea salt, black pepper
 
To peel tomatoes, dip in boiling water for ~1 minute then transfer to ice water. The skins should loosen and be easy to peel. Mix all ingredients except water together. Process in
batches in the food processor until not quite smooth. Thin to desired consistency with water. Season to taste. Serve well chilled.
 
Tomato Basil Salad
Salad served room temperature for optimal flavors.
 
3-4 medium to large tomatoes cut into bite sized or slightly larger pieces
large handful of basil coarsely chopped
olive oil
red wine vinegar (any vinegar is fine)
salt, pepper
optional: fresh mozzarella, red onion sliced
 
1. Toss tomatoes and basil gently. Slice cheese and add onions if desired. Wisk together oil and vinegar (2 parts oil to one part vinegar) to taste and drizzle over salad. Salt and pepper to taste (can be whisked with oil and vinegar). Good the next day after the flavors have settled even though refrigeration is needed. Enjoy.
 
Tomato, Basil and Cheese Pie
From Gardeners’ Community Cookbook
 
One “Easy Tart Crust”, recipe page- 13
3 large tomatoes, sliced 3/8 inch thick
Salt
1 cup fresh basil leaves
1/2 cup small curd cottage cheese
2 large eggs
1/2 cup coarsely grated or chopped
mozzarella cheese
1/2 cup grated Parmesan cheese
Oil, for brushing tomatoes on top of pie
 
1. Prepare tart crust and put in refrigerator to chill.
2. Preheat oven to 375 F.
3. Lightly sprinkle the tomato slices with salt on both sides. Set the slices on paper towels to absorb the liquid as the slices drain. Set aside.
4. Place the basil, cottage cheese and eggs in a food processor and blend until well combined. Add the mozzarella, Parmesan and 1/2 t salt and continue blending until well mixed.
5. To assemble the pie, pat the tomato slices dry and line the bottom of the pie shell with the end pieces from the tomato bottoms. Spoon the cheese mixture over them and spread to smooth. Arrange the remaining tomato slices in one overlapping layer over the top of the cheese mixture. Brush the top layer of tomato slices with a little oil and place the pie in the oven.
6. Bake until the edges of the crust are crispy and golden and the cheese mixture is firm enough that a knife inserted in the center of the pie come out clean, 50 to 60 minutes. Remove and let cool for about 15 minutes before slicing. Serve warm, at room temperature or cover and store in the refrigerator and serve the next day.
 
Tomato Dill Soup with Rice
From Katie: “I live on this in the winter, using up my canned tomatoes . . . for a more filling meal I’ll fry up some polenta to dip or serve it with grilled cheese or goat cheese-tarragon quesadillas.”
 
3 T butter
2 medium onions, peeled and thinly sliced
1 sprig thyme or 1 teaspoon dried thyme
1 sprig marjoram or 1 teaspoon dried marjoram
1 sprig fresh parsley
1 medium clove garlic
4 large ripe tomatoes, chopped
2 cups chicken stock, optional
Salt, Pepper
1/2 to 3/4 cup rice
1/2 cup Crème Fraiche or sour cream or 1/4 cup feta
1/4 to 1/2 cup finely minced fresh dill or 1 T dried dill
 
1. Melt the butter over medium heat. Add onions and cook till soft but not brown.
2. Add the thyme, marjoram and parsley with the garlic, tomatoes and stock. Season with salt and pepper. Bring to a boil, reduce heat, and simmer. I cook this without the stock and often only for about 10 minutes, though the recipe calls for simmering for 40 minutes. Remove the sprigs of herbs and discard. Transfer to a food processor and process until very smooth, (or not!).
3. Add rice. Just before serving whisk in the crème fraiche or sour cream and the dill.
4. Grind in the pepper. If using feta, let people add it when soup is served.
 
Green Tomatoes
 
Fried Green Tomatoes
From Patti Brandt
 
2 Green Tomatoes
Flour, whole wheat flour is best
Oil
 
1. Cut tomatoes very thin, resembling potato chips or ~ 1/8 inch thick.
2. Put enough oil to cover the bottom of your pan to about 1/8 inch thick, turn heat on. Put a thin layer of flour in a broad dish, like a pie plate. As the oil heats, dip both sides of each tomato in the flour, and stack on a plate enough to cover the bottom of a pan.
3. The oil is hot enough when it sputters if a small bit of flour or floured tomato is dropped in. Arrange one layer of your tomatoes in the pan and let them fry about one minute on each side, long enough for them to look golden brown.
4. Remove the tomatoes to a plate with a paper towel in it. Salt to taste. Enjoy these while they are hot, as they lose a lot of flavor and texture if allowed to set.
5. Continue frying tomatoes in batches, adjusting cooking times as your pan gets hotter, or to your taste.
 
Tomatillos
 
 
Tomatillo Sauce
From Gardeners’ Community Cookbook
 
20 tomatillos (~1 1/4 lb.)
2/3 to 3/4 cup fresh cilantro leaves
4 cloves garlic
1/4 cup olive or vegetable oil
2 medium onions, finely chopped
1/2 t salt
 
1. Bring a medium pot of water to boil. Peel the paper husks off the tomatillos and add the tomatillos to the water. Simmer until the tomatillos are soft, 8 to 10 minutes. Remove from the heat and cool in the water.
2. Lift the tomatillos out of the cooking liquid and transfer to a food processor. Add the cilantro and garlic and puree as fine as possible. Set aside.
3. Heat the oil in a sauté pan over low heat. Stir in the onions and cook slowly until slightly wilted and no longer sharp tasting, 1 to 2 minutes.
4. Add the tomatillo mixture and the salt, stir to mix, and bring to a boil. Remove from the heat right away and transfer to a bowl. Cool, then refrigerate until chilled so the flavors soften and blend.
5. Serve chilled, at room temperature, or reheated. This salsa will keep for up to 1 week in the refrigerator, but it should be used by then! It does not freeze well.
 
Catalina Soup
From The New Laurel’s Kitchen: “Like all often made favorite dishes this soup adapts to the
needs of the day. For tomato paste, you can use tomatoes and the amount of potatoes can go up or down to make the soup heartier or lighter.” 
 
1 onion
1/4 tsp. oregano
1 clove garlic 1 tsp. salt
1 tablespoon oil black pepper
1/2 C. tomato paste or several paste tomatoes
one bunch of fresh chopped coriander leaves (cilantro)
4 C. water or stock
1/2- 1 Cup grated Jack cheese
2 large potatoes or equivalent
 
1. Chop the onion and sauté it and the garlic clove whole in oil until the onion is soft; then crush the garlic with a fork. Add the tomatoes and water or stock, stirring to mix. Bring to a boil.
2. Meanwhile, cut potatoes into 1/2 inch cubes and add to the soup pot. Simmer until tender. Add oregano, salt and pepper (reduce salt if using salted stock). Just before serving, stir in the coriander leaves, if desired, and the cheese.
3. Makes about 7 cups, a meal for 4 or more.
 
Variation: Before adding cheese and coriander, stir in 2 cups of chopped fresh chard or
kale (if using kale add with the potatoes).
 
Gypsy Soup
From Anna: “One of my favorites- I have made it many times a variety of ways. I really like to
use more sweet potatoes and make it a stew.”
Adapted from the New Moosewood Cookbook.
If you are diabetic be careful of using sweet potatoes as they have a high sugar content.
 
2 medium tomatoes (or a jar of tomatoes)
1 tsp. turmeric
2 Tbs. olive oil 1 tsp. basil (dry) or 2 T. fresh
2 cups chopped onion cinnamon – a dash or two
3 medium cloves garlic, crushed cayenne pepper- a dash or two
1 stalk celery, minced 1 bay leaf
2 cups peeled, diced sweet potato
3 cups water
1 tsp. salt 1 medium bell pepper, diced
2 tsp. mild paprika
1 1/2 cups cooked chickpeas
 
1. Heat a medium-sized saucepan full of water to boiling. Core the tomatoes and, if peeling them, plunge them into the boiling water for a slow count of 10, then drop into a bowl of cold water or ice water. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds, if desired.
2. I use a jar of my canned tomatoes, in that case I skip step #1 and drain the tomatoes. I keep the leftover tomato water for the three cups needed later.
3. Heat olive oil in a kettle or Dutch oven (I use a soup pot or regular pan). Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
4. Add tomato pulp, bell pepper and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender s you like them. Taste to adjust seasonings and serve.
 
French Bread Pizza
From Katie
 
4 large tomatoes, chopped
1 onion, chopped
1 T olive oil
2 T fresh basil (or 2 t dried)
Black pepper
Dash of balsamic vinegar, optional
1/2 lb. cheese
2 grated carrots, optional
1 loaf French bread, sliced lengthwise
Toppings, if desired, such as peppers, zucchini rounds, fennel slices, roasted eggplant, cooked sausage etc.
 
1. Preheat over to 375 F. Sauté onion in olive oil for about 2 minutes and add tomatoes, basil, pepper and vinegar, if desired. Cook sauce until thick but still chunky, about 15 minutes.
2. Arrange the bread on ungreased cookie sheets and lay out the sauce cheese and toppings. Spoon on tomato sauce. If using grated carrots, sprinkle half the cheese, then all the carrots then the remainder of cheese. Otherwise sprinkle all the cheese evenly on the bread. Add toppings.
3. Bake about 15 minutes or until the cheese is melted and a little golden. Let cool 3 to 5 minutes and enjoy.
 
Mid-Summer Veggie Melt
From One United Harvest: Improvise with whatever veggies you have on hand!
 
1 unsliced seeded Lavain loaf, cut 3x lengthwise, or bread of your choice
pesto
fully prepared hot and sweet peppers
tomatoes
onions
cheese, grated or shredded zucchini
fresh basil leaves
fresh pressed garlic
 
1. Preheat oven to 375 F. Place bread slices onto a cookie sheet. Spread each slice with pesto. Cover completely with thin slices of tomatoes and sprinkle with cheese. Arrange an assortment of sliced veggies and cover with another layer of the sliced tomatoes and place a leaf or two of the fresh basil upon each tomato slice. Sprinkle on more cheese and drop small bits of the pressed garlic all around.
2. Bake at 375F degrees until slightly browned.
 
Mixed Greens with Roasted Vegetables
From The Roasted Vegetable
 
1 lb. new potatoes
1 lb. beets
1/2 lb. baby carrots
1/2 lb. green beans, ends trimmed
1 red bell pepper
1 small onion
1 head garlic
4 T olive oil
Course sea salt
Black pepper
12 cups torn mixed salad greens, with some bitter or spicy greens
2 t sherry, balsamic or red wine vinegar
 
1. Preheat oven to 450 F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the potatoes, beets, carrots, green beans, red pepper, onion and garlic. Add 3 T of the oil and toss well. Season with salt and pepper to taste. Arrange in a shallow (preferably single) layer in the pan.
3. Roast for 30 or 40 minutes, until the vegetables are tender and well browned, stirring or shaking the pan occasionally for even cooking. Let cool to room temperature. This can be done several hours in advance.
4. Just before serving, in a large salad bowl, toss the salad greens with the remaining 1 T oil and the vinegar. Add the vegetables and toss again. Serve at once.
 
Vegetable Chili
From Nourishing Traditions
 
1 eggplant, cut into 1/2 inch cubes
2 zucchini, diced
1/2 cup olive oil
2 onions, chopped
1 red pepper, seeded and diced
1 yellow or green pepper, seeded, diced
1 cup chicken stock, optional
3 large or 10 small tomatoes, chopped
1 small bunch basil leaves, cut up
2 T chili powder
3 cloves garlic
1 T ground cumin
1 T oregano
2 cups cooked black beans
2 cups corn kernels, fresh or frozen
chopped green onions for garnish
sour cream, piima cream or crème
fraiche for garnish
 
1. Sauté eggplant in batches with several teaspoons of olive oil, adding more oil as needed. Transfer to a soup pot.
2. Sauté zucchini and transfer to a soup pot.
3. Sauté peppers and onions and transfer to a soup pot.
4. Add stock, tomatoes and seasoning to the pot, bring to a boil, skim and simmer for 1 hour.
5. Add beans and corn kernels and simmer another 1/2 hour.
6. Serve with garnishes.
 
Herbs
 
Basil
We excitedly proclaim that we can smell the basil when, in the greenhouse, it is barely bigger than the top of a pencil. The scent of this herb evokes the memory of summers past and the hours spent harvesting this popular herb. Here are some of the many ways to use fresh basil:
Chopped– add to salads (green, pasta and fruit salads all benefit from fresh basil). Top your pizza with basil as a final fresh ingredient after you pull it from the oven. To preserve we don’t recommend drying but to put in a food processor with a little olive oil you can freeze or refrigerate in glass containers or ice cube trays and you are halfway to making pesto anytime, even next winter!
 
 
Pasta w/ Tomatoes, Basil and Feta
From Margie Kuhn: “This is a simple and great-tasting recipe for all the wonderful basil we’re
getting now. You can use spinach instead of basil, or add more spinach. It will be great when those tomatoes start coming in. And, it’s easy to adapt to your own tastes by increasing or decreasing ingredients.”
 
1. Cook 1 lb. pasta of your choice (corkscrew, farfalle, and radiatore all work well) according to
directions.
 
2. While waiting for water to boil and pasta to cook, combine the following:
• 1/2 cup extra virgin olive oil
• 3-4 cloves garlic, minced
• about 1/2 cup basil leaves, torn into small pieces or cut into shreds
• 1 cup crumbled feta cheese
• 3-4 Tablespoons grated parmesan cheese
• 2-3 cups cherry or grape tomatoes, cut in half (or, regular tomatoes seeded and
chopped)
• a splash or two of balsamic vinegar
• salt and pepper to taste
Sometimes I mix these ingredients an hour or two before boiling the water, to let the
flavors really infuse into the olive oil.
3. Drain pasta and return it to pot, toss with the olive oil mixture. The heat from the pasta will
wilt the basil (and/or spinach) and melt the cheese.
4. Enjoy.
 
Basic Basil Pesto
 
3 c. packed fresh basil
1/3 c. olive oil
1/4 c. fresh parsley (optional)
1/3 c. fresh parmesan
several large cloves of garlic (optional)
salt and pepper
1/3 c. pine nuts or walnuts or pumpkin seeds
 
Chop basil, parsley and garlic in food processor. Add the pine nuts, then the olive oil. Stir in the cheese. Season with salt and pepper if desired. Refrigerate in air tight container.
 
Lemon Basil Cake
From One United Harvest “Any fresh sweet basil will work in this unique cake.”
 
2-1/2 c. cake flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1-1/2 c. sugar
2 eggs
1/2 cup chopped basil
2 T finely chopped lemon peel
1 t vanilla
1 cup plus 2 T buttermilk
 
1. Preheat oven to 375 F. Grease a 9×13 pan. Combine the flour, baking powder, salt, butter and sugar.
2. Mix the next five ingredients in a separate bowl. Alternating with the buttermilk, mix all ingredients together.
3. Bake at 375 degrees for approximately 40 minutes or until toothpick inserted in center comes out clean. Top with your favorite fruit.
 
Chives
A versatile flavoring and garnish. Finely sniped chives go well with eggs, salads, soft cheeses, potatoes, and fish. When cooking with chives, add at the last minute to retain their delicate flavor. – from Simply in Season
 
Nutrients: raw, chopped, 1 tablespoon, 2.12 Calories, .193 g fiber, .343 g Carbohydrate, 259 IU Vitamin A, 3.18 mg Vitamin C, 3.5 mg Calcium, 1.28 mg Magnesium, .137 mg Iron, .437 mg Sodium, 16.2 mg Potassium.
 
Cilantro
Also called Chinese parsley, used as a flavorful topping in many Middle Eastern, Mexican, Asian dishes. It is a favorite chopped up in salsa and in other spicy dishes, both hot and cold. Best when added at the end of cooking time. I love it chopped on top of rice and beans!
 
Dill
Nothing like the smell of dill while harvesting it in the field, it is invigorating. I like to dry it and use it in tomato and potato soups in the winter. Dill also wonderfully flavors cucumber and potato salads in the summer. And of course there are pickles to be made!
 
Dilled Cucumber and Yogurt Salad
From the New Laurel’s Kitchen
 
1 cup water 2 cucumbers, thinly sliced
1/4 cup vinegar
1-cup yogurt
1-teaspoon dill weed
1/8 teaspoon salt
1 slice raw onion dash of pepper
1/8 tsp. turmeric
leafy lettuce, or mixed greens.
 
Combine water, vinegar, dill and onion. Add cucumber slices and let stand half an hour
or longer. Drain, and discard the onion. Mix yogurt, salt, pepper, and turmeric. Stir
cucumbers into the mixture and serve on beds of salad greens, cut into bite-sized pieces.
Serves 4.
 
Parsley
Italian flat leaf parsley has the most flavor and is best for cooking. Sauté finely chopped
leaves with garlic and ad at the last minute to steak, fried fish, or vegetables. Sprinkle
finely chopped curly parsley over boiled potatoes.
From Simply in Season
Feta-Ricotta Spread
From New Recipes from Moosewood Restaurant
 
2 cups ricotta cheese
1 1/2 to 2 cups feta, crumbled or grated
1 T olive oil
1/4 to 1/2 cup chopped fresh parsley
1 T chopped fresh chives or scallions
1 t fresh dill (1/4 t dried)
 
1. Mix all the ingredients together with a fork and chill for 30 minutes so that the flavors mingle. For a creamier consistency, mix all the ingredients in a food processor.
Serve with toasted pita or crackers as an appetizer.
 
Tabouli
From Anna: “You can prepare steps one and two as much as a day or two in advance. The flavors get deeper as it sits around. A food processor does a perfect job of mincing scallions, parsley and mint, but you can chop it by hand if you don’t have one.”
 
1 c. dry bulgur wheat
4 scallions, finely minced (whites & greens)
1 1/2 c. boiling water
1 packed cup minced parsley
1 to 1 1/2 tsp. salt
10 to 15 fresh mint leaves, minced
1/4 c. fresh lemon juice
2 medium-sized ripe tomatoes, diced
2 med. Cloves garlic
1 small cucumber, seeded and minced
 
1. Combine bulgur and boiling water in a medium- large bowl. Cover and let stand until the bulgur is tender (20-30 minutes, minimum). (Try substituting quinoa for a higher protein salad or if you have wheat allergies- follow cooking directions for quinoa.)
2. Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.
3. About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold with warm wedges of lightly toasted pita bread.
 
All the Herbs
 
Walnut Pasta
From Margie Kuhn: “I’ve used all parsley, and the recipe still tastes wonderful.”
 
1 pound linguine or other pasta
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1 1/4 cup walnuts, finely chopped
4 large cloves garlic, minced
1/2 cup grated Parmesan cheese, plus extra for sprinkling on top
1/3 cup fresh basil, finely chopped
1/3 cup fresh parsley, finely chopped
3 Tablespoons cream
1/2 teaspoon salt
1/2 teaspoon pepper
 
1. While pasta is cooking, heat butter in skillet over medium heat until it begins to brown (4-5 minutes)
2. Add olive oil & walnuts; cook until walnuts start to brown (3-4 minutes)
3. Add garlic& cook until soft (1 minute)
4. Remove from heat, stir in cheese, basil, parsley, cream, salt and pepper
5. Toss with cooked linguine.

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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.

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.