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.

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.

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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

The Bibimbap is oh, so Bibimgood!

This dish is my favorite recipe this summer, hands down. Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Traditionally it is served as a bowl of white rice topped with sautéed vegetables, chili paste and sometimes beef or another meat. The whole dish is then topped with a runny fried egg. It is a creative way to use your “leftover” veggies and meat of the week in a most tasty dish! This recipe is a vegan version, but you can be as creative as you wish (using brown rice instead of white, or adding tofu, cooked meat and/or a fried egg on top).

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Vegan Bibimbap with Spicy Greens and Zucchini
adapted from Food and Wine
(serves 4)

quick-pickled cucumbers (can be done the night before)
2 Tbs rice vinegar
2 tsp sugar
2 small/medium cucumbers, peeled and thinly sliced
2 tsp peeled and grated fresh ginger, divided
1/2 tsp salt

1-1/2 cups basmati rice
4 Tbs peanut oil
2 garlic cloves, minced
 2 large Portobello mushroom caps, chopped into 1/2″ pieces (you can also shiitakes)
1 Tbs toasted sesame oil
25 kale leaves, stems removed and chopped fine (use any spicy green or combination of whatever cooking greens you have on hand)
2 small/medium size zucchini, cut into matchstick pieces
2 Tbs of soy sauce
1 tsp of molasses
4 scallions, thinly sliced, for serving
 Sriracha, for serving

  • In a small bowl, combine the vinegar with the sugar, salt and 1tsp ginger, toss with cucumbers and set aside in fridge to marinate.
  • In a medium saucepan, cook the basmati rice per the instructions, until tender. Remove from heat and let stand for 5 minutes, fluff with a fork.
  • In an iron skillet or nonstick skillet, heat 2 Tbs of the peanut oil. Add the garlic, and portabellos, season with salt and cook over high heat, stirring, until browned, about 6 minutes. Scrape onto a large plate.
  • Heat 1 Tbs of the peanut oil and add the remaining 1 tsp of grated ginger and stir-fry for 30 seconds. Add the sesame oil and the spicy greens, season with salt and cook until the greens are wilted and just tender, about 4 minutes. Scrape the greens out onto the plate with the mushrooms, keeping them separated.
  • Heat the remaining 1 Tbs of oil in the skillet, add the zucchini and cook over high heat until softened, about 3 minutes. Add the mixture of soy and molasses and cook until the zucchini is glazed, 2 minutes. Scrape the zucchini onto the platter.
  • Mound the rice into individual bowls, and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a couple squirts of Sriracha. Serve and enjoy!!

Another fantastic dish that plays with sweet and savory! This is a great way to use up your red cabbage and it is easy to prep beforehand. The dressing can be made the night before as well as the toasted nuts.  You can also add fresh apples or pears, cut into bite size pieces, to get a seasonal fruit into your diet!

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Red Cabbage Slaw
adapted from The Cleaner Plate Club, by Beth Bader & Ali Benjamin
(serves 4-6)

Dressing
1/3 cup walnut oil
1/4 cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon orange marmalade ( I used apricot, any citrusy jam will work)
salt and freshly ground black pepper

1 medium head of red cabbage, cored and thinly sliced (I do it by knife, even though the food processor shreds it doesn’t cut the cabbage into small enough manageable pieces for a toddler/young child)
3/4 cup of dried fruit: raisins, cranberries, blueberries, cherries, apricots; whatever you have on hand
3/4 cup of pecans, walnuts or almonds, toasted
scallions, finely chopped, for garnish

  • To make the dressing, whisk together the walnut oil, vinegar, honey and marmalade in a small bowl and season with salt and pepper.
  • Place the cabbage, dried fruit and nuts in a large bowl, pour the dressing over, and toss to coat. Cover and refrigerate for at least a few hours, or for as long as overnight.
  • Keep in mind that the dried fruit will hydrate a bit so it will be softer and less hard and chewy. I have a funny “texture thing” about partially rehydrated fruit so I always wait until I am ready to serve the dish before adding the dried fruit. That way it remains texturally as I enjoy it most.

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Green Beans, Bacon and Blue Cheese w/Apple Cider Dijon Dressing
adapted from Vegetable Magic
(serves 4 as a side dish)

1 lb fresh green beans, washed, destemmed and left whole
water bath: medium size bowl filled with water and ice
4 strips thick-sliced bacon
4 oz. blue cheese or Roquefort cheese, crumbled

Dressing
2 Tbs apple cider vinegar
1 tsp honey
salt and pepper
1-1/2 tsp Dijon mustard
1/3 cup grapeseed oil (you can use olive oil if you prefer)
1 Tbs finely chopped shallots

  • Place all dressing ingredients into small bowl and whisk until well emulsified.
  • Heat an iron skillet to medium and add the bacon slices. Cook over medium heat until well cooked. Remove the bacon with a slotted spoon and place on a wood cutting board. Set aside till cool enough to chop up into small pieces.
  • Bring a saucepan of water to a boil, and add the beans. Simmer for about 3 minutes or until crisp-tender. Do not overcook! Drain and immediately submerge in the water bath to stop the cooking process. Drain and set aside in a large bowl.
  • Toss the beans with the dressing. Sprinkle the bacon and blue cheese crumbles on the beans, toss and serve.

Who doesn’t love the comfort of a warm, cheesy serving of lasagna? This lasagna dish is sooooo delicious, gluten-free and much lower in calories than the typical pasta recipe. It only takes 30 minutes to bake and the cabbage, sauce and cheese can all be prepped the day before to make assembly a cinch. This recipe is an absolute winner!

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Cabbage Lasagna Casserole
adapted from Weight Watchers
(serves 6)

1 large head of green cabbage, sliced thinly to 3/4″
4 Tbs butter
salt and pepper

2 quarts of your favorite tomato sauce, (a sauce that is thick and meaty is particularly good!)
1 large block of mozzarella cheese, grated
 fresh basil leaves, washed and spun dry
1 pint of cherry tomatoes washed and sliced in halves
Parmesan cheese, grated

  • Preheat oven to 350 degrees.
  • Heat the butter until melted in a large iron skillet. Add the cabbage and stir to coat with the butter. Cover, lower the heat and cook gently for 5-6 minutes, stirring occasionally until tender. Season lightly with the salt and pepper. Pour into a large rectangular 9″ x 13″ pyrex and spread evenly.
  • Pour the sauce over top and then sprinkle with the mozzarella. Place in preheated oven and back for 25 minutes.
  • Sprinkle with chopped cherry tomatoes and grated parmesan cheese, bake for another 5 minutes just to heat the cherry tomatoes and melt the parmesan. Remove from oven and toss the basil leaves on top. Serve immediately and enjoy

In our house, we call this next one “Cheesy Soup in a Mug” because it looks cheesy and we make it fun by serving it in big mugs! The catch is…no cheese in the recipe and the secret is the carrots. The best part is that one full mug contains your quota of veggies for any given meal and serving veggies as “cheese soup” is a total winner with the kids! Yes, moms around the world, you can now relax knowing that you have gotten veggies down the hatch!  (my photo is of the soup in a bowl, forgot to take it in the mugs…we ate it too fast!)

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Sunshine Soup (known in our house as Cheesy Soup in a Mug!)
by Deanna Robbins
(serves 5)

1 Tbs coconut oil
1 Tbs dried tarragon
1 medium size head of cauliflower, coarsely chopped
2-3 large carrots, chopped (try to use the orange ones, they tend to be sweeter when cooked like this whereas the purple and yellow ones tend to work better roasted in the oven)
1/2+ tsp chipotle adobe pepper, finely chopped (found at Meijer in the International Foods aisle)
1/2+ tsp curry powder
cashews for topping, lightly toasted (optional
sour cream for topping (optional)
tortilla chips for serving (optional)

  • In a large saucepan over low heat, melt the coconut oil, add the tarragon and allow to cook for a minute.
  • Add the chopped carrots, cauliflower, curry and pepper, fill with water just until covered. Raise the heat to medium/high and bring to a boil. Lower the heat and simmer 15 minutes, until vegetables are just tender.
  • Turn off the heat and set aside for a couple of minutes to release some heat. VERY CAREFULLY puree in blender until creamy. Serve with toasted cashews or a dollop of sour cream and tortillas on the side to dip!

Hope you enjoy your veggies this week!

Lisa McLean

I am eating my veggies, Mom!

Hot diggity-dog…two veggie homeruns this week with my son, and it is only Tuesday!

Monday July 8th
Kitchen confession time: I hoarded last week’s broccoli for the full week because I have an absolutely addictive broccoli recipe that I could eat every day for a week and had planned on making it over the weekend. Sadly, my hubby and 4 year old child would not join me on that broccoli recipe binge so I had to come up with a family pleaser…and boy did I ever! We ate the whole bowl and could have kept on going!

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Broccoli Garlic Pasta Sublime
makes 4-5 servings

1 package (18 oz.) of penne pasta
1/2 cup reserved pasta cooking water
4 Tbs olive oil (or a mix of bacon fat and olive oil, totaling 4 Tbs)
5-6 garlic scapes chopped or 3-4 garlic cloves chopped
4-6 scallions, white and green stalks, washed well and chopped into small round slices
1/3 cup pine nuts
2 shakes of hot pepper flakes
1 large head of broccoli; florets cut into bite size pieces and stems peeled and chopped into bite size pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup parmesan cheese, grated

Boil one package of penne pasta, per package directions, reserving 1/2 cup pasta water before draining. The key to remembering to do this is to set a glass measuring cup smack in the middle of the sink you would use for draining. So, when you get over to the drain you have a reminder and don’t dump it all without reserving the 1/2 cup! Set the pasta water aside and pour the noodles into a large glass/pyrex bowl (they hold the heat nicely while you finish up the rest of the dish). Drizzle a bit of olive oil and toss the noodles to coat. This will keep them from sticking together before you can finish the rest of the dish. Do not lid or it the noodles will continue to cook and be mushy.

Preheat an iron skillet on medium heat, adding 3 Tbs of olive oil/bacon fat.
Once the oil is heated, add the garlic or scapes, scallions, pine nuts, and two shakes of hot pepper flakes. Cook for 3 minutes. It will smell totally delicious! Scrape out all of the mixture and place in a tall mason jar (if you are using an immersion stick), or food processor. Set aside.

Return the pan to a medium heat; if it looks dry, pour in remaining tablespoon of oil and allow it a minute to heat up. Otherwise, go ahead and add the broccoli and cook for about 5 minutes, moving it around once or twice to make sure it isn’t burning. Continue to cook until tender crisp and bright green. It shouldn’t take more than 8-10 minutes, depending on the size of your pieces. The broccoli should not be mushy and drab green, so keep an eye on it!

Turn the heat off and place 1/3 of the broccoli pieces with the rest of the mixture in the food processor or mason jar. Add 1/4 cup of the pasta water, the salt and pepper and blend just a bit, so it resembles a chunky green pesto. Continue to add as much water as necessary to make it a thick pourable sauce. If you overdo the water and need a quick fix to thicken it up, add a tablespoon or two of olive oil and some more pine nuts, blend. Pour on top of the pasta and toss to combine. Dump the broccoli on top, sprinkle the grated cheese on top, and gently mix.
Serve and watch it disappear!!

Tuesday July 9th
Time to play and be creative in the kitchen! This recipe is my solution for how to use up all remaining veggies before my pickup tomorrow. I realize it is too late for you’all tonight, but this is still a great dish for the upcoming weekend, as you start getting to the bottom of your veggie loot. Additionally, because it is chopped into small pieces, it is texturally a bit like a hash (minus the meat and potatoes), and is super easy to scoop up with tortilla chips. My son loves anything that can be scooped up with a tortilla chip (a little grated cheese or sour cream never hurts either) so hooray for the Veggie Hash!

Note: This is one of those super flexible recipes that can be done with whatever you have on hand that sounds like a good combination to you, so taste as you go. The key is to caramelize the onions by cooking them over low heat until gold in color and NOT overcooking the rest of the veggies. The veggies should still be a bit crisp and the cooking time will vary, depending on how high you fill the pan (mine was packed!). Rule of thumb, keep tasting as you go! Also, if you chop the cabbage into long thin pieces it is difficult to scoop onto a chip, so make sure to chop into small pieces.

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Veggie Hash
Makes 6-8 adult-size servings

2 Tbs olive oil
3 small onions (fist size), chopped into small pieces
1 two inch green hot pepper (I keep these in the freezer, pull one out, allow to thaw for a few minutes, remove seeds and finely chop. If you don’t have peppers handy, simply use 1/8 tsp of hot pepper flakes and increase as your palette desires.)
1/2 tsp salt

1 1/2 Tbs sweet paprika (I would also suggest trying a smoked paprika such as La Chinata brand, which I find to be subtle and not overpowering)
2 medium carrots, chopped into small pieces
1 small to medium size head of green cabbage, finely chopped
1 15 oz. can of black beans, rinsed and drained well
1 cup of leftover cooked brown rice (if you have leftover cooked meat you could also chop that up and throw it in the mix)
Toppings: grated cheddar cheese, sour cream, salsa verde

Note: Regarding additional spices, I added 2 tsp of Penzey’s Adobo Seasoning, which is a combination of garlic, onion, oregano and cumin. You could simply use chili powder, starting with 2 tsp and adding to your preference. (Did I mention tasting as you go?) Adding 1 Tbs of Zatar builds another layer of complexity and flavor. Zatar is a wonderful middle eastern herb/spice mix that can be purchased at specialty food stores (Russo’s).

Using the largest skillet you own that has a lid, heat the oil over medium heat and add the onions. Cook for 5 minutes on medium, lid it and turn to low, cooking until golden (about 10 minutes). Stir occasionally to make sure then don’t stick to the bottom of the pan. If the pan gets dry, turn down your heat and add a tablespoon of water.

Add the salt, paprika, finely chopped hot pepper (or pepper flakes) and any other spices you are using, stirring well. Add the carrots, cabbage, stir, turn up to medium and lid it, cooking for about 5-8 minutes or until the cabbage wilts down a bit. Add the black beans and rice, stir, lid it and cook for another 5 minutes. It is important to not overcook the cabbage, as it will become mushy and bitter, so taste it at this point to see if it is cooked to your liking. You can adjust the seasonings at this point and cook for another minute or so, making sure that the beans are sufficiently heated.

Serve in bowls, with your choice of grated cheese, sour cream and/or salsa verde, tortilla chips on the side. Enjoy!!

Check in later this week for some food preservation conversation!

Week 6: Recipe Frenzy!

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

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

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

IMG_2131                              IMG_4722

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

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

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

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

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

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

napa cabbage

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

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

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

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

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

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

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

IMG_1687

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

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

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

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

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

IMG_4872

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

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

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

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

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

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

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

IMG_4876     IMG_4891

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

Week 22: Last Week of our 2011 CSA

Thanks to Katie, Tom and the most amazing farm crew for the wonderful season of fresh produce! 
 
Best Breakfast Hash Ever (aka Hippie Hash) 
Bacon fat or olive oil
1/2 lb potatoes, diced and par boiled for 8 minutes in separate pan
1/2 lb beets, diced and par boiled for 9-10 minutes in separate pan
2 large leeks, green part removed, sliced thin
2 large carrots, diced
1/2 celeriac, diced
1 green pepper, chopped
1 cup broccoli
1 8 oz package mushrooms 
fried eggs, optional
wild rice and onion bread, optional
hot sauce, optional
 
 Now you can go crazy and add or take away any vegetables you’d like with this…parsnips would be good or par boiled squash even…
 
So Here is what we did. Fry a pound of bacon in a cast iron skillet. Remove bacon and 1/2 the bacon fat. Add the leeks, carrots, celeriac and saute for about 5-7 minutes. Add green pepper and broccoli, saute another 2-3 minutes. Add in the par boiled potatoes and beets. Continue cooking and adding oil as needed. Add mushrooms and cook. 
Fry some eggs in a separate pan. Serve the eggs, with runny yolks over the hash. Serve with your favorite toast and a side of bacon! YUM! 
 
 
 
Brussels Sprouts with Cranberries and Walnuts
1 stalk brussels, sprouts removed and cut into fine shreds (chiffonade cut)
1 cup cranberries, sliced 
1/2 cup walnuts, chopped and toasted
salt, pepper
1/2-1 tbsp red wine vinegar
1-2 tbsp sugar 
In a frying pan coated with olive oil (about 1 Tbsp) add the brussels sprouts and saute over medium high heat a couple minutes. Add the cranberries and continue to cooke a few more minutes. Add the vinegar and stir to combine. Taste for seasonings needed. Add desired amount of sugar (depending on how sour or sweet you’d like this dish, I added 1 tbsp sugar).  Toss in the walnuts. Stir. Serve. 
 
Creamy Potato and Wild Rice Soup
Recipe adapted from Cooking Light
 
I have added cooked chicken to this with great results. 
1 cup uncooked wild rice, cooked according to package directions
olive oil
1 cup chopped onion 
2 garlic cloves, minced
3 cups chicken stock
3-4 cups cubed baking potato (I don’t peel the potato, but you certainly can) 
3 cups milk
1/3 cup all-purpose flour 
10 ounce cheese, cubed or shredded (a good melting cheese is best here)
salt, pepper
 
 
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, 1-2 cups diced chicken if using, pepper, and salt.
 
 
Celeriac and Red Lentil Burgers
Recipe adapted from Veggie Burgers Every Which Way
1 1/2 cups red lentils
Cook lentils in at least 3 cups water. Bring to a boil. Cover and simmer 20-25 minutes, drain. 
1 celeriac, peeled ad cut into 1/2 inch dice
Place celeriac in a saute pan covered with water. Bring to a boil, simmer 15-20 minutes until very tender. Drain.
Place the celeriac and 1/2 the lentils in a blender or food processor and puree.
In a bowl place the remaining lentils and the pureed mixture
 
1 medium onion, diced
Olive Oil
1 tbsp fresh sage
1 tsp fresh thyme 
1 tsp fresh rosemary 
(OR you can use poultry seasoning if you don’t have the fresh herbs)
1/4 cup red wine
salt and pepper
1-2 cups fresh bread crumbs
Preheat oven to 375. 
In the saute pan, heat olive oil and add diced onion. Saute until just turning brown, about 10 minutes. Add the herbs, salt and pepper. Pour in the red wine and stir until 1/2 has evaporated. Pour this mixture over the lentil celeriac mixture in the bowl. Now add bread crumbs, as many as you need to form a patty. I used 1 1/2 cups. 
 
In the saute pan add a tbsp olive oil. Place the patties in the pan and cook a few minutes on each side to brown. Place on an oiled baking sheet. Place the sheet in the oven for 15 minutes, turning once during cooking. 
Serve on a bun with your favorite condiments. 
 
Chicken Taco Fajitas with Cabbage Cilantro Slaw
2 Chicken Breasts
olive oil
2 green peppers, thin sliced
1 hot pepper, optional, minced
1 large onion, thin sliced
southwestern seasoning, or fajita seasoning, or any combination of cumin, chipotle chili powder, cayenne desired
1 fresh lime juiced
Queso fresco, optional
Avocado, optional
Flour Tortilla Shells or Corn Tortillas
In a frying pan, coat with olive oil (1-1 1/2 Tbsp)
Add chicken breasts and cook over medium heat until cooked through. Remove Chicken from the pan and shred. Add the peppers and onions to the pan. Saute until cooked through, but still have a slight bite to them (about 10 minutes). Add seasonings and lime juice and return chicken to the pan, adding more olive oil if needed. 
 
For the Cabbage Slaw
1/2 head red cabbage, cored and sliced thin
1/2 cup sour cream
1-2 fresh limes, juiced
salt, pepper
1 small bunch cilantro, minced 
1 tbsp olive oil
Mix all ingredients in a bowl and let sit for at least 30 minutes while making the chicken and pepper filling. 
 
Arrange chicken mixture on a warmed tortilla. Top with Cabbage slaw, cheese and avocado. 
 

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 18 Autumn

Enjoy this post from our Groundswell Community Farm Cookbook. The pictures were taken last year in October.
Autumn
The harvest, the beauty, the frost
 
Celeriac
Celeriac, or celery root, has a nice, mild celery flavor with a typical root texture.
Cut in matchsticks for a French cuisine inspired coleslaw!  Celeriac is often used baked and pureed in soups or mashed with potatoes.  I also enjoy celeriac stir-fried and grated raw in salads.
Chop the tops off ½ to one inch above the root and store in a sealed bag in the
fridge.  These also keep for months in a root cellar.
 
Celeriac Au Gratin
From Asparagus to Zucchini. 
I’ve heard this dish is also excellent with kohlrabi.
 
1 pound celeriac bulbs, peeled and sliced into 1/8 inch
2 T butter
1 T flour
1 cup chicken broth or vegetable broth
salt & pepper to taste
1 cup grated Swiss or cheddar cheese
Simmer celeriac in water over medium heat until tender, 15-20 minutes.  Drain.  In medium saucepan, melt butter, add flour, and cook until golden.  Slowly, whisk is stock; cook until thickened.  Add salt and pepper.  Place drained celeriac in shallow baking dish; top with sauce, sprinkle with cheese, and bake at 375 degrees until golden, about 15 minutes.  Makes 4 – 6 servings
 
Mashed Celeriac and Potatoes
From Nourishing Traditions 
 
6 Baked potatoes
3  celeriac, peeled and cut up
2 cloves Garlic, peeled and mashed
A pinch nutmeg
Sea salt
Black pepper
½ cup butter
½-1 cup cream or crème fraiche
 
1. This beats plain old mashed potatoes any day.  Cover the celery root pieces with cold water, bring to a boil and cook until very tender, about 30 minutes.
2. Cut up the butter and place in the bottom of a large bowl.  Scoop out potato flesh or put whole potatoes in the bowl.  Add the celery root and garlic, and mash all together.  Add cream to get desired consistency.  If you want your puree really smooth, you may mix with a handheld blender.  Season to taste.
3. Serve immediately or transfer to a buttered ovenproof dish and keep warm in the oven.
 
Wild Rice Celeriac Pilaf
From Asparagus to Zucchini 
 
1 T. olive oil                                                    1-cup chicken stock
¾ C. finely diced celeriac                               1 cup beef stock (or 2 cups any stock)
¼ cup finely diced onion                                 salt and pepper
1 C. wild rice, rinsed and drained                    2 T. dried cranberries
2 tsp. dried thyme
 
1. Heat olive oil in a skillet.  Add celeriac and onion; sauté until tender, about 5-7
minutes.  Stir in wild rice, thyme and stocks.  Season with salt and pepper.  Bring
to a boil, cover, and lower to a simmer.  Cook until rice is nearly tender, 30-60
minutes (time depends on the kind and age of the rice).
2. Stir in dried cranberries; cook until rice is tender, 5-15 minutes longer.  Makes 4 servings.
 
Celery
Celery with peanut butter is classic with kids.  Celery is also known for its place
in soup stocks,  and potato salads.  Celery has also found popularity with those who juice and with those who diet.  I toss it in with stir-fries or make a batch of cream of celery soup that I can’t stop eating.  Celery leaves add a lot of flavor to soup and stock and can be used in moderation in salads.
To store celery, cut off leaves and keep in a sealed bag in the refrigerator.  To
store the leaves, dry in a food dehydrator, in a warm oven or on a clean window screen in the sun.  Then store in a Ziploc baggie.  If you ever have problems with grain moths, store all your dehydrated foods in glass jars, as they will cut right through plastic bags. 
 
Nutrients:  Raw, 1 cup diced, 15 calories, 1.09 g Protein, 7 g Fiber, 3.15 g
Carbohydrates,  304 IU Vitamin A, 11 mg Vitamin C, 50 mg Calcium, 22.8 mg
Magnesium, 125 mg Sodium, 340 mg Potassium
 
Fourteen Stuffing Ideas for Celery
From  From Asparagus to Zucchini  
 
• Soft goat cheese blended with chopped arugula
• Soft goat choose blended with chopped fresh dill
• Finely chopped sorrel leaves mixed with a little mayonnaise
• Egg salad
• Tuna salad
• Chicken salad
• Caponata
• Softened cream cheese mashed with smoked fish and lemon juice
• Softened cream cheese mixed with crumbled blue cheese
• Softened cream cheese mixed with chopped green olives and chopped walnuts
• Softened cream cheese mixed with chutney
• Pureed cottage cheese mixed with pesto
• Pureed cottage cheese mixed with tpenade
• Crunchy style peanut butter, topped with dried cherries or cranberries
 
Leeks
The leek has a unique subtle onion flavor and texture.  It makes an excellent
potato soup, pot pie or shepherds pie.  Leeks are also good in sautés and non-potato soups.  To use, remove all dark green leaf layers from the tops and outside.  Rinse off the whole leek, then slit lengthwise and rinse out all layers that show indications of soil.  You can use some of the light green leaf sheathes, but bite into a few to be sure they are not tough.
To store, chop off excess green tops and seal in a bag in the fridge.  Leeks will
keep for weeks without a problem.  For long-term storage and for easier use in the winter, steam or simmer leaks until tender then cool and freeze in a freezer bag.
 
Parsnips
Ahh parsnips… We hope you enjoy this delicately sweet root as much as we do!  Bake them, boil them, fry them, grill them or eat them raw; delicious every time.
Nutrients:  Cooked, 1 cup diced, 95 calories, 2.15 g protein, 3.9 g Fiber, 22 g Carbs. 50 IU Vitamin A, 1.55 Vitamin E, 16 mg Vitamin C, 70 mg Calcium, 20 mg Magnesium, 19 mg Sodium, 588 mg Potassium
 
Roasted Parsnip Chips
From The Roasted Vegetable
 
2 lb. parsnips
2 T olive oil
1 T fresh rosemary leaves (or 1 t dried)
Salt
Pepper
 
1. Preheat the oven to 425 F.  Lightly oil a 9X13-inch baking dish.
2. In a large bowl, combine the parsnips, oil, rosemary and salt and pepper to taste. Toss to coat.  Arrange in a single layer in the baking dish.
3. Roast for about 30 minutes, until the parsnips are well browned and tender,
turning once.
4. Serve hot.
 
Rutabaga
Believed to be a hybrid of the turnip and cabbage, the rutabaga was one of the first vegetables grown by colonists in the Americas- the large root helped break up the untilled soil. Not very popular here now but it is such a versatile vegetable with high nutrient value.
 
Information found in From Asparagus to Zucchini 
Nutrients:  Cooked, cubed or sliced, 1 cup–  60 calories, 1.5 g protein, 4.8 g fiber, 13.g Carbs., 940 IU Vitamin A, 36 mg Vitamin C, 90 mg Calcium, 11.9 mg Magnesium, 8 mg Sodium, 284 mg Potassium
 
“You Won’t Believe These” Brown Roasted Rutabaga Wedges
MACSAC
4 medium rutabagas                   3 T. high quality balsamic vinegar
2 T. Olive oil                             Sea salt
 
Heat oven to 500F.  Cut ends off rutabagas and peel them Use a heavy sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges.  Place wedges in very large baking pan and toss with olive oil to coat them well.  Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes.  Use tongs to turn each wedge over. Roast another 15-20 minutes.  Remove from oven and toss with balsamic vinegar and salt to taste.  Serve hot. This “hot-oven” approach to roasting is credited to cookbook author Barbara Kafka.  Makes 6-8 servings.
 
Sweet Potato
Yum! Baked with butter, in soups, in breads, marinated in salads- all good!
Nutrients:  Baked in skin and then peeled, 5” x2”, 160 calories, 2.4 g protein, 4.1 g fiber, 37 g Carbs, 9230 IU Vitamin A,  6 mg Vitamin E, 25 mg Vitamin C, 46 mg Calcium, 13.7 mg Magnesium, 17 mg Sodium, 342 mg Potassium
 
Tamari-Glazed Sweet Potatoes
From Local Flavors
 
3 large sweet potatoes
1 T roasted sesame oil
2 T brown sugar
2 T mirin or sweet sherry
1 T minced garlic
3 T tamari, shoyu or soy sauce
¼ cup water
1 T toasted sesame seeds
 
1. Preheat the oven to 400 F.  Scrub the sweet potatoes and cut them lengthwise into quarters or halves.  Place them in a baking dish roomy enough to hold them in a single layer.
2. Combine the rest of the ingredients except the sesame seeds.  Brush all of the
resulting sauce over the sweet potatoes, then cover the dish tightly with foil.  Bake until nearly tender, 50 minutes to an hour.  Remove the foil, baste the sweet
potatoes with their juices and return to the oven until the liquid has reduced to a
glaze and the potatoes are fully tender, 15 – 20 minutes longer.  Sprinkle with the
sesame seeds and serve.
 
Sweet Potato Crescent Rolls
From Simply in Season Anna:  “I made these for Christmas dinner – a real hit!  They are healthy AND delicious.”
 
1½ cups whole wheat bread flour
¼ cup sugar
1 T. active dry yeast
1 tsp. salt
1 tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground allspice or
pumpkin pie spice mix
1 cup sweet potatoes, cooked & mashed
(or 1 cup mashed squash or pumpkin)
1 cup milk
¼ cup butter
1 large egg, beaten
2 – 2½ cups bread flour
2 T. butter, melted
 
1. Combine flour, sugar, yeast, salt and spices in a large bowl.
2. Combine sweet potatoes, milk and butter in large saucepan and cook over
medium heat, stirring until butter is melted and mixture is warm.  Add to flour
mixture.  Beat with mixer set on low speed, scraping bowl often, until mixture is
all moistened, 1-2 minutes.
3. Add egg to mixture and beat at medium speed for 3 minutes.
4. Stir in enough flour by hand to make dough easy to handle.  Turn onto floured
surface and knead until smooth and elastic, about 7-9 minutes.  Place in greased
bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk.  Punch down dough and divide it in half.  Roll each half of dough on lightly floured surface into a 12-inch circle.
5. Brush each circle with 1 T. butter. Cut into 12 wedges and tightly roll up each
wedge from wide end to point. Place crescent rolls point-side down on greased
baking sheet. Cover and let rise until doubled.
6. Bake in preheated oven at 375 F until golden brown, 10-12 minu
 
Spaghetti Squash
What a delightful substitute for pasta in spaghetti.  Also great as a side dish with butter, salt and pepper.
1 large spaghetti squash
butter or olive oil
garlic powder or fresh garlic
sea salt, to taste
black pepper, to taste
 
1. Cut squash in half, scoop out just the seeds in the center with a large spoon, place it flesh side up in a cookie sheet.  Liberally spread with butter or olive oil,
sprinkle with garlic powder, salt, and fresh ground black pepper.
2. Let it bake at 400 degrees for 25 minutes (more or less depending on the size of your squash).
3. When you take it out of the oven, scoop out the wonderful, soft, nutty flesh.  It
can be used as a side dish or as the meal with French bread garlic toast!
Recipe Note:  Add Italian seasoning and Parmesan cheese, when serving it with Italian foods.  Other combinations: add curry powder and cumin or fresh garlic and fresh basil.
 
Spaghetti Squash Casserole
From Nourishing Traditions
 
1 large spaghetti squash, cooked as above
2 medium onions, chopped
4 T olive oil
2 tomatoes, chopped (peel/seed if desire)
2 cloves garlic, peeled and chopped
½ t dried thyme
2 T fresh basil leaves, cut up
sea salt
Black pepper
¼ cup parsley
1 cup whole grain bread crumbs
½ cup freshly grated Parmesan cheese
2 T melted butter
 
1. Prep your spaghetti squash and then set oven to 350 F.
2. Sauté onion in olive oil until soft.  Add tomato, garlic, thyme and basil and cook gently until most of the liquid is absorbed.
3. Mix with spaghetti squash, season to taste and pour into a well buttered Pyrex
dish.
4. Mix parsley, bread crumbs and Parmesan cheese and spread on top.  Drizzle with melted butter.
5. Bake at 350 F for ~ ½ hour or until most of the liquid is absorbed.
 
Winter Squash
I never knew what a versatile vegetable squash was until I found myself with a closet full of all kinds last winter- I had to be creative!  Squash can be found to take on sweet, spicy, or buttery characteristics in recipes.  I remember eating squash as a kid, hoping to get some of the brown sugar and butter floating in the middle.  Now I usually puree it for soups, casseroles, and pies.
 
Nutrients: Squash (winter, all varieties), baked, 1 cup mashed, 130 calories, 3.7 g protein, 9.1g Fiber, 31g Carbs, 8610 IU Vitamin A,  1.35 mg Vitamin E, 27 mg Vitamin C, 57 mg Calcium, 34.8 mg Magnesium, 1.43 mg Iron, 2mg Sodium, 945 mg Potassium
 
Butternut Tostada
From the New Moosewood Cookbook
 
1 butternut squash (or any winter squash with ~2 cups cooked pulp)
4 tortillas
1 t oil
1 t chili powder
½ t ground cumin
1 clove garlic
1 t oregano
1 cup shredded cheddar or jack cheese
4 cups shredded lettuce or other greens
salsa
toasted pumpkin seeds, optional
 
1. Cut and quarter the butternut and steam for 20 minutes, or use pulp from leftover baked squash.  Meanwhile, toast the tortillas over a gas burner or on a griddle till softly crisp.  Remove the squash pulp from the skins.
2. Heat oil in a heavy pan and sprinkle with chili powder, cumin, and garlic.  Stir
and fry until the spices are fragrant.  Add squash and oregano, stirring while
mixture heats through.
3. Place squash on tortillas, sprinkle with shredded cheese and place under broiler or in oven until cheese melts.  Remove, cover with lettuce and dot with salsa.  A handful of toasted pumpkin seeds make a delicious final touch.
 
Arabian Squash Casserole
From The New Moosewood Cookbook
“You will think you died and went to heaven! I could not stop eating this delicious dish.” -Anna
 
4 C. cooked winter squash (not spaghetti) pureed        
4 to 5 cloves garlic, minced
1 T. olive oil                                                                   
black pepper and cayenne, to taste
1 ½ C. chopped onion                                                     ½ C. firm yogurt
1 tsp salt                                                                          1 C. crumbled feta cheese
2 small bell peppers of different colors      
sunflower seeds for the top
 
preheat oven to 375F
1. Place mashed or pureed squash on a large bowl.
2. Heat the olive oil in a medium sized skillet.  Add onion, and sauté over medium
heat for about 5 minutes.  Add salt and bell peppers.  Sauté about five more minutes, or until the peppers begin to get soft.
3. Add garlic, black pepper, and cayenne, and sauté a few more minutes.
4. Add the sauté, along with yogurt and feta, to the squash, and mix well.  Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with
sunflower seeds.
5. Bake uncovered for 25 to 30 minutes, or until bubbly.
 
Stuffed Acorn Squash
From The New Laurel’s Kitchen
 
Use acorn squash, delicata, Lady Godiva, or any other small variety of squash.  A handsome colorful presentation. 
Serves 4 to 6 depending on size of squash.
3 small winter squashes                 
1 bunch spinach, or a handful of any dark leafy green
3 green onions, chopped              
 ½ to 1 cup whole wheat bread crumbs.
2 T. oil                                             ½ tsp. salt
1 C. diced celery
 
1. Preheat oven to 350 F.  Halve and clean squash.  Place cavity facedown in a
greased baking dish and bake for 25 to 45 min. until tender with a fork.  The time
will depend on which squash you choose.
2. Meantime, sauté onions in oil until soft.  Add chopped celery.  Cover and simmer on medium heat until just tender.  Add spinach; stir to wilt.  (if using kale add just before celery and chop small to avoid chewiness).
3. Stuff squashes with vegetable mixture.  Sprinkle with salted bread crumbs.
Return to oven for 10 to 15 minutes.
 
Squash Lasagna
From Katie
 
2 Pkg. Lasagna Noodles
5 large tomatoes or 2 qt canned tomatoes
2 cloves garlic, minced
1 medium onion
1 T olive oil
¼ cup fresh basil or 1 T dried basil
1 t oregano
Black pepper
3 cups cooked, mashed winter squash
1 Pkg. ricotta cheese
1 lb. mozzarella cheese, grated
¼ lb. fresh parmesan or Romano cheese,
grated
 
1. Preheat oven to 350 F.
2. In a large sauce pan, sauté onions and garlic for 2 minutes in olive oil.  Add
tomatoes and cook down with the lid off until your sauce is not too runny, ~20
minutes.  Add basil, oregano and pepper when you turn off the heat.
3. Meanwhile, start boiling water for the lasagna.  Cook noodles until they bend but not until they are fully cooked.  Be sure to use plenty of water and stir the noodles so they don’t stick together.
4. Get a large, deep Pyrex pan or metal cake pan and spread a ½ cup of liquid from the tomato sauce in the bottom.  Lay out all of the remaining ingredients.
5. Over the liquid on the bottom of the pan, spread a layer of noodles so the entire pan is covered.  Next spread 2 cups of winter squash and ½ of your ricotta cheese. Add another layer of noodles, the remainder of your squash and ricotta, 1/3 of your tomato sauce and 1/3 of your mozzarella.  Add another layer of noodles, 1/3 of your tomatoes and 1/3 of your mozzarella.  Add a final layer of noodles, the remainder of your tomatoes and mozzarella, then all of your Romano cheese.
6. Bake for ~50 minutes or until the cheese is golden brown.
 
Squash Soup
Great for leftover baked squash!
5 cups cubed raw winter squash or
pumpkin or 3 cups cooked
2½ cups water
1 cup chopped onion
1 T oil or butter
½ cup chopped parsley
2 t salt
2-4 cups tender greens
 
1. If you use raw squash or pumpkin, simmer in water until tender.  Puree the
cooked squash.
2. Sauté the onion in the oil.  When the onion is golden, add the parsley.  Cook just long enough to soften the parsley; then combine with squash and add salt.  Bring the soup to a simmer—don’t boil or it will stick.
3. Near the end of the cooking time, add spinach, chard or other tender greens,
chopped bite-size.  Makes about 7 cups.
 
Apple-Flavored Winter Squash Cake
From Gardeners’ Community Cookbook
 
Butter and flour for the pan
8 T (1 stick) butter, at room temperature
1½ cups sugar
2 large eggs
1½ cups cooked, mashed winter squash
½ cup apple cider
1 ¾ cups all purpose flour
1 t baking soda
½ t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
¼ t ground ginger or 1 t fresh ginger
Apple cider glaze, if desired
1½ cups confectioner’s sugar
¼ cup apple cider
 
1. Preheat the oven to 350 F.  Butter and flour a 9 to 10-inch tube or bundt pan
2. In a large bowl, beat the butter until fluffy.  Slowly beat in the sugar until mixed. Add the eggs, one at a time, beating after each addition.  Add the squash and apple cider and beat until well mixed.
3. Sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the creamed mixture in 3 batches, beating well after each addition.
4. Pour into the pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.  Remove and cool for 10 minutes, then turn the cake out onto a wire rack to cool completely.
5. If making the glaze, sift together the confectioners sugar into a small bowl.  Add the cider and whisk until smooth.  Use right away, while still pourable and not yet crystallized
[slideshow]
 
Everything of Autumn
Russian Vegetable Bread
From New Recipes from Moosewood Restaurant:  “A rather solid, interesting bread . . . a natural for serving with soups and stews.”
1 T dry yeast
½ cup warm water
1½ cups hot water
3 T molasses
3 T vegetable oil
1 T salt
3 T chopped fresh dill
2 t caraway seeds
2 cups grated raw vegetables (beets, potatoes, carrots, parsnips, etc.)
2 cups whole wheat flour
3 – 4 cups unbleached white flour
2 cups rye flour
 
1. Oil two 5×9-inch bread pans.
2. Proof the yeast by sprinkling it over ½ cup of warm water and adding a teaspoon of molasses.  Stir and let sit about five minutes or until yeast begins to foam.
3. In a large bowl, combine 1½ cups of hot water with the molasses, oil, salt, dill, caraway seeds and grated vegetables.  Cool to lukewarm.
4. Add the yeast to the bowl along with the whole wheat flour and 1 cup of the white flour.  Beat the batter for 300 strokes.  Add the rye flour and enough of the
remaining white flour to make a stiff dough.  Turn the dough onto a floured surface and knead it for 10 to 15 minutes.
5. Place the dough in an oiled bowl, turn it to coat all sides with oil, cover it with a cloth and allow it to rise for about 1½ hours. Punch down the dough and let it rise again for about 1 hour.  Shape the dough into two loaves and place them in oiled bread pans.  Cover the loaves and allow them to rise for about 45 minutes.
6. Bake in a preheated oven at 375 F for 35 to 40 minutes.
 
Summer in Winter Salad
From Katie:  “This is one of my favorites—a fresh, local salad is really a treat in midwinter.”
Grated Veggies:  Carrots with any combination Celeriac, Beets, Kohlrabi, Cabbage, etc.
Dressing:  Your choice or
Easy Dressing:
Mix to taste:
Lemon or lime juice and/or vinegar
Oil, tahini, coconut milk, pureed avocado or a combination
Tamari, salt or soy sauce (optional)
Your choice of spices
If too intense, tone it down with water, more oil or tahini or add finely chopped
nuts.   Walnuts are great for this.
 
Winter Stew
From the New Laurel’s Kitchen 
 
cups of kale, chopped
3 large or 5 small parsnips
1 rutabaga or ¾ cup cabbage
1 smallish turnip or beet
Sauce
1 onion, chopped                  3T. shoyu
2 whole cloves garlic            1-2 T. molasses
2 stalks celery                       2 T. lemon juice
2 T. olive oil                          2 tsp. dried basil
2-4 C. stock
1. Steam kale until nearly tender.  It may take more or less time than the rest of the recipe ingredients, depending on whether it is tender or tough; if it cooks quickly, take it off earlier. You should have about 2 cups.  Drain well.  While kale is cooking, peel roots and dice in ½ inch cubes.
2. Sauté onion, garlic, and celery in olive oil.  Mash the garlic cloves with a fork and add the remaining sauce ingredients, as well as the parsnips, rutabaga, and turnip or beet.  Simmer 10 minutes. (Adjust the amount of stock to suit the way you will be serving the stew.)  Simmer until parsnips etc. are nearly tender, about 20 minutes.  Add kale and cook briefly, until everything is tender.  Serve with grain, potatoes or hot rolls.
 
2 medium beets, cut to ½ inch dice
1 small butternut squash (~1 lb.) peeled,
seeded, and cut into ½ inch dice
1 small rutabaga, peeled, cut ½ inch dice
1 medium onion, halved and slivered
6 garlic cloves, thinly sliced
3 T olive oil
1 t fresh rosemary leaves or ½ t dried
Salt
Black pepper
1 lb. penne, ziti or other tubular pasta
4 oz. mild fresh goat cheese
¼ cup dry white wine
1. Preheat oven to 425 F.  Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the beets, squash, rutabaga, onion and garlic.  Add the
oil, rosemary and salt and pepper to taste.  Toss to coat well.  Arrange in a single
layer in the pan.
3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned,
stirring or shaking the pan occasionally for even cooking.  Remove from the oven
and keep warm.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.  Drain
well, reserving ½ cup of the cooking water.  Transfer the pasta to a large serving
bowl and keep warm.
5. In a small bowl, mash the cheese with a fork.  Add the pasta cooking water and
wine.  Stir with the fork until creamy.
6. Toss the pasta with the cheese mixture.  Top with the roasted vegetables and toss
to mix.  Season generously with salt and pepper.  Serve at once.
 
Vegetable Puree Pancakes
From Nourishing Traditions 
 
1 cup leftover vegetable puree or mashed vegetables, such as winter squash, potatoes, etc.
1 small onion, peeled and finely chopped
1 egg, slightly beaten
¼ cup flour
Sea salt
Black pepper
2 T butter
2 T olive oil
Grated cheese, optional
 
1. Puree leftovers if they are not already mashed or pureed.  Mix with chopped
onion, egg and flour and season to taste.
2. Melt butter and olive oil in a heavy skillet.  Drop puree mixture in by spoonfuls
and sauté pancakes until golden.  Turn and sauté other side until golden.
3. Eat immediately or remove to a heated platter or warm oven until ready to serve.
Sprinkle grated cheese on top if desired.
 
Winter-Vegetable Shepherd’s Pie
From Vegetable Main Dishes “You have considerable leeway in assembling the ingredients for this English-inspired meal in a dish, but there should always be carrots, onions, and at least three other vegetables, one of them green.  Leftover mashed potatoes work fine to top the vegetable stew, which can be browned under the broiler or in a hot oven. Serves 4.
2 pounds baking potatoes (about 4), peeled or scrubbed and cut into large pieces.
1- ½  tsp. salt
¾ tsp. fresh ground black pepper
1 cup heavy cream
1 clove garlic, minced
6 T. butter
2 large onions, sliced
4 cups sliced mixed winter vegetables, such as celery, turnips, parsnips, cabbage,
celeriac, beets, Swiss chard or kale
2 carrots, sliced
3 cups canned low-sodium chicken broth or homemade stock
½ tsp. dried thyme
 
1. Put potatoes in a medium saucepan of salted water.  Bring to a boil, reduce the
heat, and simmer until the potatoes are tender, about 15 minutes.  Drain the
potatoes and put them back into the saucepan along with 1 tsp. of the salt and ¼
tsp. of the pepper. Mash the potatoes over a very low heat, gradually
incorporating the cream and 4 T. of the butter. Cover and set aside.
2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over
moderately low heat.  Add the onions and cook, stirring occasionally, until golden
brown, about 10 minutes.  Add the garlic and cook, stirring, until fragrant, about 1
minute.  Stir in the sliced mixed vegetables, carrots, thyme, and the remaining ½
tsp. each of salt and pepper.  Mix well.
3. Stir in the broth and bring to a simmer.  Cook over moderate heat, covered, until
the vegetables start to soften, 5 to 10 minutes.  Uncover, increase the heat to
moderately high and cook until the vegetables are tender and almost no liquid
remains in the pan, about 10 minutes longer.
4. Heat the broiler.  Transfer the vegetables to a 9-inch pie plate, spread the potatoes
over the top, and cook until lightly browned, about 5 minutes.

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.

Week 13: late summer recipes

 
Grilled Vegetable Lasagna
1 eggplant, cut into 1/4 in slices
1 zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
4 portabello mushrooms
2 bell peppers, preferably sweet red, cut in half
olive oil
salt, pepper
8 oz ricotta cheese
1/2 cup basil pesto 
1 egg
7 lasagna noodles
3 cups marinara sauce, homemade or store bought
fresh oregano, chopped
1.5 cups mozzarella or cheese of your preference
 
Coat veggies with a little olive oil and sprinkle with salt and pepper. Place veggies on the grill, red peppers cut side down. Zucchini, summer squash and eggplant will only take a couple minutes on each side. Grill Red Peppers until they begin to char on the skin. Grill mushrooms until they are cooked through. Place red peppers in a baggie and seal. After a couple of minutes, remove the red pepper from the bag and peel the charred skin off. Slice the red pepper into strips. Cut the mushrooms into slices. 
Cook the lasagna noodles according to the package directions. 
Preheat oven to 375 degrees.
Make the pesto or if it is made already, place it in the bowl of a food processor. Add the ricotta cheese and whirl to combine. Stir in the fresh oregano. 
Spread 1/4 cup sauce on the bottom of an 8×8 oven safe pan. Arrange 1/3 of the noodles (cut to fit) over the sauce. Top with 1/2 veggies and 1/2 ricotta mixture and 1/2 cup marinara sauce. Sprinkle with 1/3 the cheese. Arrange 1/3 more noodles, 1/2 cup sauce, rest of the veggies and the rest of the ricotta mixture. Sprinkle with 1/2 of the remaining cheese. Cover with remaining noodles. Spoon remaining sauce over the top and sprinkle with remaining cheese. 
Bake 375 degrees for 1 hour or until cheese is bubbly and lasagna is cooked through. 
 
 
Cauliflower Red Lentil Curry
Basmati Rice, cooked
2 Tbsp butter
1 small onion, chopped
1 tsp mustard seeds
1 tsp coriander seeds
2 tsp fresh ginger, grated
1 serrano chili pepper
1 cup red lentils
1 tsp turmeric
1 tbsp curry powder, I like to use a mild curry powder blend
salt, pepper to taste
1 can coconut milk
1 head cauliflower florets
fresh lime juice, or lemon juice
 
Melt butter in a saute pan over medium high heat. Add onion and cook for a few minutes. Add ginger, coriander and mustard seeds and saute for a few minutes, stirring constantly. Add lentils and spices and 1.5 cups water, salt and pepper. Bring to a boil and simmer about 10 minutes, stirring occasionally. Add the coconut milk and cauliflower florets. Simmer 7-10 minutes or until the cauliflower is tender.
Serve over rice with a little lime juice. 
 
Tahini Curly Kale Salad
I actually received the tahini dressing from a friend, but I imagine it is simple to whip one up. Store bought tahini dressing may also be used here. 
 
10 curly kale leaves, stems removed and discarded, leaves torn into large pieces
1 cup cherry tomatoes, halved
1/4-1/3 cup Tahini Dressing
1 Tbsp sesame seeds
 
Place the kale leaves in a bowl. Pour some tahini dressing over the kale and toss to combine, making sure all is covered with the dressing. Add the cherry tomatoes and sesame seeds and drizzle with a little more dressing. 
You can serve this right away, but I like it best after it has chilled overnight in the fridge. 
 
Peasant Soup
10 leaves Swiss Chard, remove thick stems and dice small, stack roll and cut leaves thick, separate 
1/2 sweet onion, chopped
1 garlic clove, minced
olive oil
3 cups beef broth
1.5-2 cups diced potato (I used fingerling)
Balsamic Vinegar
Salt and Pepper
 
In a medium sized sauce pan, add a swirl of olive oil (about 1/2 tbsp). Add onions and Chard stems and saute 5-7 minutes. Add garlic clove, saute 1 minute. Add beef broth and potatoes. Bring to a boil and cook until the potatoes are tender. Add Chard leaves and a splash of balsamic vinegar. Simmer just until the Chard leaves wilt. Remove from heat and serve with your favorite crusty bread for dipping. 
 
Zapple Sauce
Like applesauce but with zucchini. I like to use this in muffins and quick breads. Freezes well!
Recipe from Serving up the Harvest
 
4 cups peeled, and diced Zucchini
1/3 cup fresh lemon juice
1/2 cup packed dark brown sugar
2 tsp cinnamon
1/4 tsp fresh grated nutmeg
 
Combine all ingredients in a saucepan. Bring to a boil and simmer over medium heat. Stir occasionally for 30-40 minutes until slightly thickened and very soft. Let cool.
 
For the muffins:
3 cups flour
1 Tbsp baking powder
1 tsp baking powder
1 tsp salt
1/4 tsp fresh grated nutmeg
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup buttermilk
 
Preheat oven to 350 degrees. Grease 18 muffin cups with butter.
Sift flour baking powder, soda, salt, and nutmeg into a large bowl. 
Beat butter and sugar in another bowl . Add eggs one at a time, beating well after each addition. Stir in flour, alternating with the buttermilk just until smooth. Stir in zapple sauce just until evenly distributed.  
Divide batter among the prepared muffin cups. 
Bake 25-3 minutes until toothpick inserted in center comes out clean. 
Cool on a wire rack. 
 
Baked Carrot Zucchini Fritters
2 medium zucchini
1 medium summer squash
1 bunch carrots
2 scallions, chopped
2 Tbsp fresh parsley, chopped
3 eggs
1/4-1/2 cup flour
salt & pepper
1/2 tsp coriander powder
splash of hot sauce
hot pepper cheese, or your favorite cheese, shredded (optional)
 
Preheat oven to 350 degrees.
Grate the zucchini and summer squash into a sieve or strainer set over a bowl. Sprinkle wiht salt and let stand for about 10 minutes. Grate the carrots into another medium sized bowl. Drain zucchini by squeezing out the moisture. Add to the carrot bowl, along with the green onions and parsley. Toss to combine.  Add eggs and stir to combine. Add enough of the flour to create a loose paste that will stick together. 
Drizzle a baking sheet with oil. Scoop about 1/4 cup portions onto a baking sheet and flatten into a round pancake shape. 
Bake until golden brown, flip, top with cheese and bake until cheese is melted. 
 
 
Red Russian Kale Salad w/Red Wine Vin
7 leaves Red Russian Kale (the one with purple veins), thick stems removed, leaves hand torn
blender red wine vin (see recipe below)
Cherry tomatoes, halved
Pine nuts, toasted
 
Place kale, cherry tomatoes and pine nuts in a bowl. When ready to serve top with red wine vinaigrette. 
 
Blender Red Wine Vinaigrette 
When I make a big batch of vinaigrette, sometimes I like to start the emulsion in the blender, this way the oil and vinegar will stay emulsified for several weeks in the fridge. 
 
1/4 cup dijon mustard
1/2 cup red wine vinegar (I like to use Chianti Wine Vinegar)
1 1/2 cups oil (I used olive, but others could be substituted)
Combine mustard and vinegar in a blender and blend for 30 seconds. With machine running, slowly drizzle in 1/2 cup of oil. Pour this mixture into a bowl. Now slowly whisk in remaining cup of oil. 
 
Stuffed Peppers
Great Served with Tomatillo Salsa (see recipe below)
This makes enough steak spanish rice to take some as leftovers for lunches. 
 
2 cups beef stock
1 3/4 cup water
2 cups brown basmati rice
1 Tbsp olive oil
1 1/2 lbs steak 
salt and pepper
1 large onion, chopped (red or white)
4 garlic cloves, minced
1 sweet pepper, chopped 
4 cups diced tomatoes
2 tsp ground cumin
chipotle chili powder, cayenne pepper, fajita seasoning mix, to taste, optional
hot sauce
5 stuffing peppers, any large pepper you want to stuff hot or sweet 
Hot pepper Cheese, or your cheese of choice, shredded
 
Heat stock and water to a boil. Add rice, reduce heat and simmer 40-50 minutes until water is absorbed. 
Heat oil in a skillet, Add beef cubes and brown. Add onion and pepper, saute until tender. Add all remaining ingredients except stuffing peppers. Bring to a boil and reduce heat to a simmer. Simmer for about 20 minutes. Mix in Rice. 
Cut the peppers in half and discard seeds. Grill the peppers about 4-5 minutes per side. Place peppers on a baking sheet. Pile rice mixture in each half. Top with cheese. Place under the broiler until the cheese is melted. 
 
 
Cooked Tomatillo Salsa Verde
2 cups tomatillos, husked and rinsed
1 jalapeno
1 tsp cumin
1/2 cup cilantro
1 garlic clove
1 tsp oil
juice of 1/2 lime
salt
 
Place tomatillos and jalapeno in a small saucepan. Cover with water. Bring to a boil. Reduce heat and simmer until soft about 10 minutes. Remove from heat and let stand a few minutes. Drain. 
Place tomatillos, jalapeno, cumin, garlic, and cilantro in the bowl of a food processor. Pulse to combine. 
Heat oil in a small saucepan. Add tomatillo mixture. Simmer until slightly thickened. Stir in lime juice and salt. Remove from heat. Serve. 

Tom, Katie and Groundswell Community Farm Crew ~ THANKS FOR THE GOOD EATS! YOU GUYS ROCK! 

carrots in the soil

baby summer squash and blossom

 
 
 
 
 

garlic strung up and drying

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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.