Week Ten: Colorful!

We’ve now gotten to the point where bringing a bag to CSA pick-up certainly isn’t sufficient! When I bring two baskets and a couple of smaller bags, all of our beautiful, fragrant veggies and herbs still burst through the top. We are making and storing pestos from past weeks ‘ recipes with the beautiful basil, enjoying fresh salads and snacking on raw carrots, cucumbers, peppers  and tomatoes when we head to the beach.

This week includes a chicken stir-fry, an asian noodle salad that we always do some version of a couple of times each summer, a great way to use green beans and fennel, a kid-friendly snack and vegan chocolate-zucchini muffins.  Let me know what you’re making and loving!

Asian Noodle Salad
Recipe Credit: The Pioneer Woman

  • SALAD INGREDIENTS:
    1 package Linguine Noodles, Cooked, Rinsed, And Cooled
    1/2 head Sliced Napa Cabbage, Or More To Taste
    1/2 head Sliced Purple Cabbage, Or More To Taste
    1/2 bag Baby Spinach, Or More To Taste
    1 whole Red Bell Pepper, Sliced Thin
    1 whole Yellow Bell Pepper, Sliced Thin
    1 whole Orange Bell Pepper, Thinly Sliced
    1 bag Bean Sprouts (also Called Mung Bean Sprouts)
    Chopped Cilantro, Up To 1 Bunch, To Taste
    3 whole Scallions, Sliced
    3 whole Cucumbers Peeled And Sliced
    1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

_____

FOR THE DRESSING:

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

::

Green Bean Salad with Fried Almonds
Recipe Credit: Smitten Kitchen

1 pound green beans
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil

If you’ve got an adjustable blade slider, time to make it earn its keep! Very thinly slice half your fennel bulb, your celery and your half onion. If you don’t have a fancy slicer, just slice them thinly with a knife. Toss the fennel with lemon juice to prevent browning and also because it makes it extra delicious.

In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.

Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones. Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)

Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.

Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences.

::

Vegan Chocolate Zucchini Muffins
Recipe Credit: Oh She Glows

1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips
2/3 cup walnuts, chopped

  • 1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.
  • 2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
  • 3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
  • 4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
  • 5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.
  • 6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

::

  • Crispy Black Bean Fritters with Cilantro Dipping Sauce
    Recipe Credit: Mia’s Domain

    3 cups black bean, cooked
    1 large yellow pepper, remove seed, chop into small pieces
    1 small white onion, diced
    2 garlic cloves, crushed
    1 large tomato, chopped into small pieces
    3 tablespoons chopped cilantro
    1/2 cup all purpose unbleached flour
    2 eggs, room temperature
    Sea salt and black pepper
    Extra virgin olive oil (for frying)
    Combine all the ingredients in a large bowl, stir well to combine (add more flour if it’s not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.
    Serve with dipping sauce on the side
    Cilantro Dipping Sauce:
    1/2 cup sour cream or Greek yogurt
    1/2 small green chili, seeded and finely chopped
    1 small garlic clove, crushed
    2 tablespoons chopped cilantro
    1 teaspoon sugar Sea salt and black pepper
    Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.

::

Chicken-Broccoli Stir Fry

Recipe Credit: Food Network

  • Ingredients
    1 pound chicken breast (about 2 breasts), cubed
    3 scallions, whites only, thinly sliced on an angle
    2 cloves garlic, minced
    1 -inch piece peeled fresh ginger, minced
    1 tablespoon soy sauce
    2 tablespoons sugar
    1 tablespoon, plus 1 teaspoon cornstarch
    1 1/4 teaspoons salt
    1 tablespoon dry sherry
    1 tablespoon dark sesame oil
    About 1/3 cup water
    3 tablespoons vegetable oil
    5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
    3/4 to 1 teaspoon red chili flakes, optional
    1 tablespoon hoisin sauce
    Garnish: toasted sesame seeds, optional
    Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

Easy Back-to-School, Labor Day Recipes

Hello members, welcome to week 14.  This week we have a pork roast with salsa verde, but also four recipes that are vegetarian/vegan friendly.  Two recipes make use of slow cookers, and one is a “all-in-one-pot” recipe for families who will be starting school this week.  Enjoy!

Zucchini Hummus

  • 1.5 lbs zucchin, grilled or roasted
  • 2-3 cloves garlic
  • 1/8 cup lemon juice
  • 1/4 cup Tahini
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh herbs: mint, parsley, or both (optional)
  • 1 Tbsp olive oil for garnish
  1. Grill or roast the zucchini in strips ahead of time, about 15 minutes cooking time. Wrap them in foil after done to steam them for a few more minutes.
  2. When cooled, place zucchini, along with other ingredients in a food processor. Puree until relatively smooth.  Transfer to a serving bowl, make a little well with a spoon in the middle to drizzle the olive oil into.  Serve with sliced veggies, pita chips, or more zucchini strips (so meta!).

Chili Verde Tacos

  • 2 lb pork roast
  • 6 tomatillos
  • 1/2 yellow onion, chopped
  • 2-3 cloves garlic
  • 1 7 oz can of salsa verde (store bought or home made)
  • 1 1/2 tsp dried oregano
  • salt and pepper to taste
  • soft taco shells
  • toppings: cilantro and chopped onion, cheese and sour cream, your choice
  1. Spray a medium size crock pot with cooking oil.  Place the roast in crock pot, season with salt and pepper.
  2. In a medium saucepan heat 2 Tbsp oil. Add onions and garlic and cook until transparent.
  3. Add salsa verde and oregano to pan, stir.
  4. Put tomatillos in blender with just enough water to cover them, blend until liquified.
  5. Pour the onion, salsa, oregano mixture over the pork roast. Pour the blended tomatillos over the park roast.
  6. Cook on high for one hour, then change to low for 6 hours.
  7. Shred pork with a fork and cook on low for one more hour.
  8. Serve pok in your favorite taco shells with your favorite toppings.

Slow Cooker Tomato Sauce (The Tom Carey Method) For Freezing

slowcookertomatoes slowcookertomatosauce

When I used to work at Groundswell, Tom and I would discuss the finer points of life, including how to make tomato sauce.  Tom told me you can put whole tomatoes in a slow cooker overnight without the lid on.  At first I didn’t believe him, and said “No way!” and he said “Way! Now get back to work!” I think is how the exchange went.  So that night I went home, took some tomatoes, and a slow cooker, and made my first batch of tomato sauce that I would freeze.

  • 5 lbs. of tomatoes, or however many you have on hand
  • one slow cooker
  • one hand mixer, processor or blender
  1. wash the tomatoes, peel or cut any bad spots out, and  the core if you want.
  2. Place the tomatoes in the slow cooker, stacking as many as you can.
  3. Turn the slow cooker on low, with the lid off, and leave overnight.
  4. In the morning you can mash the tomatoes with a masher and leave them to cook more, or transfer the tomatoes to a stock pot on the stove.
  5. Cook the tomatoes down on either the slow cooker or stove top. Use a hand mixer to blend up the skins and seeds, or put the sauce in the blender/processor to blend up the skins/seeds.  When you have a sauce consistency you like, let it cool for a few minutes, then  pour into quart bags, close carefully, and freeze.
  6. This winter, when you need tomato sauce, grab a bag of frozen sauce, reheat, add dried herbs, and enjoy!

When I told Tom the slow cooker method worked really well, he said “Of course it did! Try it with a bunch of cherry tomatoes! Now get back to work!”

(Editor’s note: Tom Carey is a great guy and encourages employees and only uses positive reinforcement when encouraging employees to be more productive.)

Green Bean, Cherry Tomato, and Cheddar Salad

(credit: cabotcheese.coop/legacy)

  • 4 cups green beans, trimmed
  • 3 Tbsp plain Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder, or 1 chopped garlic clove
  • 2 cups cherry tomatoes, cut in half
  • 6 oz cheddar cheese, cut in small cubes
  • 2 Tbsp chopped basil
  1. Bring a pot of lightly salted water to boil.  Add green beans and cook until crisp-tender, about 3 to 4 minutes.
  2. Whisk yogurt, mayo, vinegar, salt and pepper, and garlic in a mixing bowl.
  3. Add the green beans, tomatoes, and cheddar to dressing bowl, toss.
  4. Serve with chopped basil.

Amazing One Pot Pasta

  • 16 oz box of linguini, or your favorite pasta
  • 2 cups cherry or grape tomatoes, cut in half
  • 1 large yellow onion, thinly sliced
  • 6 cloves fresh garlic, thinly sliced
  • 2 sprigs fresh basil, roughly chopped
  • 1 tsp red pepper flakes
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 5 cups of chicken broth (or vegetable broth)
  • 1 bunch of spinach (or salad greens)
  • grated parmesan cheese for serving
  1. In a large pot, bring all ingredients (except for basil, spinach, and parmesan) to a boil over medium-high heat, stirring frequently to prevent sticking.
  2. Continue to boil pasta until al dente, about 9 minutes for linguini. Stir often.
  3. Add basil and spinach, cook one more minute until greens begin to wilt.
  4. Season with more salt and pepper if desired.
  5. Serve in bowls, garnish with parmesan and more basil.

 

 

Easy, Caprese

CSA Week 10

Here are four easy recipes to make, and a Caprese salad recipe to get excited about tomatoes that are starting to come in. Beans, zucchini, tomatoes, the share just keeps getting better!

4 (or more!) Color Salad

4colorsalad

This salad would also work with other fruits, canned (pineapple) or fresh (whatever is coming into season at the farmers market)

Serves 4 (or more if you add more ingredients of your choosing)

  • 1 head of green lettuce
  • 1/4-1/2 cup of blueberries
  • 1/4-1/2 cup of raspberries
  • half of a 15 oz can of mandarin oranges (or one small can)
  • 1/4-1/2 cup of walnuts
  • optional: chopped red onion
  • optional: thinly sliced cooked chicken breast, goat cheese, chickpeas, etc for protein
  1. Tear the lettuce into bite size pieces and place in a large salad bowl.
  2. Add blueberries, raspberries, and mandarin oranges to your liking.  Start with a 1/4 cup of each and add more if desired.
  3. Break walnuts into small pieces, sprinkle on top.
  4. Serve with your favorite dressing or try this light poppyseed dressing:
  • 2 Tbsp pineapple juice (or mandarin orange juice from the can)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  • 1 Tbsp olive oil
  • 1 tsp poppy seeds

 

“Egg Rolls”

eggroll1 eggroll2

 

On the left, a freshly poured egg roll.  On the right, a flipped egg roll finishing frying.

This dish comes to us by way of a friend who spent some time in Uganda.  He told us the street food vendors had a dish they called “Egg Rolexes” (or “Egg Rolls” for short), made up of eggs, chopped cabbage, and onion fried in a sort of pancake/crepe shape.  He would make an approximate American version, and we started making our own, and now when we need a quick and filling dinner entree we say “how about some egg rolls?”

Makes 2 egg rolls

  • 1 cup of cabbage, chopped
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, or 2 scapes, chopped
  • 4 eggs
  • 2 Tbsp cooking oil
  1. Heat oil in a skillet on Medium-High heat
  2. Put half the cabbage, onion, and garlic in a mixing bowl, add 2 eggs and mix.
  3. When the skillet is hot, pour the mixture in, it should make a somewhat lumpy pancake shape.
  4. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes.  While the first one is cooking, mix the remaining cabbage, onion, and garlic with eggs.
  5. Transfer the first one to a plate with a cover, fry the second one using the above directions, then take both to the dinner table for an easy comfort meal.

Avocado and Chicken Caprese Salad

A more filling take on the classic Caprese salad

  • Romaine lettuce (or lettuce from the share)
  • Cherry tomatos, halved (or tomatoes from the share)
  • 1 avocado, chopped
  • fresh mozzarella, chopped
  • sauteed chicken breast, sliced or chopped
  • freshly torn basil
  • equal parts olive oil and balsamic vinegar
  1. Arrange lettuce, tomatoes, avocado, mozzarella, chicken, and basil on plates (however many are coming to dinner).
  2. drizzle with a simple vinaigrette of olive oil and balsamic vinegar.
  3. Enjoy!

Skinny Green Bean Casserole

Serves 4

  • 3 cups of green beans, thinly chopped
  • 1 onion, thinly chopped
  • 2 eggs
  • 2 Tbsp olive oil
  • 1 cup of milk at room temperature
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornmeal
  • 5 Tbsp grated parmesan cheese
  1. Bring a pot of water to boil, add green beans and onion and cook for 3 minutes.  Transfer the beans and onions to a bowl of water and ice for 5 minutes, drain and pat dry.
  2. Preheat the oven to 375 degrees.
  3. Whisk the eggs in a bowl, then add olive oil and milk.
  4. Add salt and pepper, then corn meal and 2 Tbsp of the cheese and mix.
  5. Fold in the beans and onions, mixing well.
  6. Pour mixture into a greased baking pan, and bake for 40 minutes.
  7. Take pan out, and remaining 3 Tbsp of cheese, then bake for 5 more minutes or until cheese top is melted and golden.

Parmesan, Zucchini, and Corn

If you go to Fulton Street Farmer’s Market, be sure to check out Ham Family Farm for sweet corn.  They grow two popular varieties, “Dutch Love” and “Irish Love” and you can usually find a line of people at 9 am waiting for a delivery fresh picked from Allendale.

Serves 4

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced (or scapes)
  • 4 zucchinis, diced
  • 1 cup of corn kernels, cooked
  • 1/4 tsp dried basil (or a few fresh leaves)
  • 1/4 tsp dried oregano (or fresh if it comes in the share)
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • juice of 1 lime
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp grated parmesan
  1. Heat olive oil in a large skillet over medium high heat.  Add garlic and stir frequently for about 1 minute.
  2. Add zucchini, corn, basil, oregano, and thyme.  Cook, stirring occasionally, until zucchini is tender, about 3-4 minutes.
  3. Season with salt and pepper, stir in lime juice and cilantro.  Sprinkle with parmesan.

 

The Sweet and Savory Harvest of Summer

Do you like some fruits with your veggies?  Or a little sweet to go with savory?  Check out these recipes!

Roasted Beets and Carrots with Lentils

serves 6-8

  • 2 1/2 cups French lentils (they are darker and more nutritious than brown lentils)
  • about 12 small-medium carrots
  • about 12 medium-small beets
  • 2 Tbsp olive oil
  • 1/2 cup chopped fresh herbs (basil, chives, parsley, etc.)
  • 1/2 cup chopped carrot tops
  • zest of 1 lemon
  • 1/2 cup feta cheese

for homemade (eggless) aioli:

  • 1/2 cup olive oil
  • 2 cloves garlic
  • juice from the lemon you zested (about 1/4 cup)
  • 1/2 tsp salt
  1. Wash and scrub the beets and carrots. Place them in a large enameled iron pot and coat them with the 2 Tbsp olive oil.
  2. Roast at 375 for 30-45 minutes, until tender. When cool, you may remove the beet skins by rubbing with your hands.
  3. Rinse the lentils and check for small pebbles. Put them in a saucepan, cover them with water and bring to a boil. Simmer uncovered on medium for 30-40 minutes. You may need to add additional water as they cook. Drain the lentils and place in a large shallow serving bowl.
  4. In a blender or food processor, puree the garlic, lemon juice and salt to make the aioli. Add the olive oil and puree until thick. Pour this over the lentils.
  5. Add the carrot tops, herbs, lemon zest and salt and pepper. Toss.
  6. Place the carrots and beets on top of the lentils, and sprinkle the feta on top.

Fruit and Veggie Juice Popsicles

These are a healthy, kid-friendly treat that’s fun to make and eat. This works best if you have a juicer at home, but a blender will work with some fruits and leafy greens.

For specifics, it really depends on what fruits and veggies you would like to use. Here are some parings we suggest.

  • Orange with Carrots (you could make your own orange juice in the juicer or use store bought, but you’ll need the juicer for the carrots. It really depends on the size of your carrots for how much you want to add. We suggest starting with the orange juice and try one carrot at a time, tasting until the desired outcome.)
  • Berries with Beets (The berries will also work in the blender, especially if you like having chunks of real fruit in your popsicles. Again, I’d start with the berries (raspberries, blueberries, etc.) and go with one beet at a time, tasting as you go.
  • Kiwi, Apple, Banana and Spinach – if you’re feeling adventurous to make a green popsicle. (If you don’t have a juicer, you could use these fruits, or your favorite combination in the blender and add green like kale and spinach. You could even add some yogurt to make a frozen yogurt pop.)

To make the popsicles:

  1. Prepare the juice to your liking. If you don’t have popsicle molds, just pour the juice into small paper dixie cups and add a popsicle stick.  Stick them in the freezer for a few hours. When they’re frozen solid, just peel off the paper cup and enjoy.

Honey Balsamic Bean Salad

beansalad

  • 4 cups (or 2 cans) of chickpeas
  • 4 cups (or 2 cans) of back beans
  • 2 cups green beans, halved
  • 1 cup bell pepper, chopped
  • 1/4 cup of red onion thinly sliced (or use your scallions)
  • 2 Tbsp chives, finely chopped
  • 1/4 cup chopped basil
  • salt and pepper to taste

for the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tsp honey or maple syrup
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  1. Drain and rise beans if using cans. Add all of the ingredients to a large bowl. Make the dressing in a small bowl or jar and whisk or shake. Pour on top and mix well.

Beet, Plum and Ricotta Salad

Serves 4

We just got our first plums of the season from the farmer’s market!

  • 3 medium beets, scrubbed and quartered
  • 3 plums, pitted and cut into wedges
  • 1/2 cup ricotta cheese
  • 3 tsp champagne vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • freshly ground pepper
  • 1/4 cup fresh  basil
  1. Place the beets in a steamer basket or colander inside a saucepan with 2 inches of water. Cover and steam for about 20 minutes, until tender. Let cool, remove skins, and cut into small slices.
  2. Place the beets, plums and ricotta on a plate/platter. Drizzle with vinegar and oil, salt and pepper and top with basil leaves.

Refrigerator Pickles

(recipe modified from the Smitten Kitchen)

Hoping to make pickles, but not up for the challenge of fermenting or boiling jars all afternoon? These refrigerator pickles are perfect for you. We modified the recipe so it only takes 4 cucumbers. Feel free to double (or triple) it if you’ve got extras.

  • 4 cucumbers
  • 1 1/2 tsp kosher or pickling salt
  • 1/2 to 1 tsp fresh dill
  • 1/4 cup white vinegar
  • 1 clove of garlic, lightly crushed but still in the skin (optional)
  1. Slice cucumbers very thin into medallions. Add to a lidded jar or tupperware container, and pour in the liquid. The liquid won’t look like enough, but the salt will draw the moisture out of the cucumbers and it will be the perfect balance. Close the lid and give a good shake now and every few hours. The pickles will be ready in 6-8 hours, and last up to 3 weeks in the fridge with this method.

 

 

 

Fall Vegetables

Just like I enjoy the season changes, I also enjoy the produce changes. A tomato or peach in the middle of winter from the grocery store bears absolutely no resemblance to what we have been enjoying for the last month. When we received brussels sprouts last week I was quite excited to eat one of our standard fall dishes. When you read the next two recipes, you will realize that they aren’t the healthiest brussels sprouts recipes ever but the brussels sprouts are so delicious and we eat them so infrequently that I just don’t care. Both of my kids will eat brussels sprouts prepared this way versus roasted or steamed. To me the secret is cooking them slightly longer than you think you should cook them so that they are heading past golden brown but not all the way to burned. They are then carmelized perfection.

Brussels Sprouts with Maple Syrup
4 Tablespoons olive oil
2 pounds brussls sprouts, trimmed and halved lengthwise
kosher salt and freshly ground pepper
2 Tablespoons fresh maple syrup
1 Tablespoon unsalted butter at room temperature
1 Tablespoon chopped flat leaf parsley
.5 Tablespoons sliced fresh chives
Heat 2 Tablespoons oil in a large skillet over medium high heat. Working in 2 batches and adding more oil between batches. cook brussels sprouts cut side down in a single layer in a skillet until golden brown, about 5 to 6 minutes. Season brussels sprouts with salt and pepper. Toss and cook until tender about 4 minutes longer. Transfer to a large bowl. Repeat with remaining brussels sprouts. Remove skillet from heat. Add syrup, butter and herbs to pan. When the butter has melted, return brussels sprouts to pan and toss to coat.

Brussels Sprouts (recipe from Salt of the Earth in Fennville)
.5 pounds bacon
2 pounds brussels sprouts
Sea Salt
Balsamic vinegar for drizzling
Lay slices of bacon in a cold skillet and cook over medium. When done set the bacon aside for another use. What you need is the bacon grease. In that hot bacon grease, cook the brussels sprouts cut side down for about 4 to 5 minutes or until just past golden brown. Season the brussels sprouts with seas salt. Toss and cook until tender, about 5 minutes more. Just before serving drizzle with balsamic vinegar. Don’t do this too early as it will gum up in the pan.

This was a find from several years ago when I received spaghetti squash in the weekly CSA distribution. I tried the just cook it and and serve it with spaghetti sauce method and that was not much of a hit in our house. So I had to find something else. My husband and I will gobble this down. If I omit the meat, my daughter will eat it, maybe not gobble but alas we have to start somewhere.
Spaghetti Squash with Sausage Filling (adapted from Bon Appetit)
1 3.75-4 pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped onion
1 bell pepper, chopped
2 garlic cloves, minced
1.5 cups marinara sauce
1/2 cup grated parmesan
Cut squash in half. Remove the seeds. Put on half cut side down in a microwaveable baking dish with about 1/4 cup of water in the bottom of dish. Cover and microwave for about 10 minutes or until tenderon high. Repeat with other half. Cool. Meanwhile, saute sausage, bell pepper, onion and garlic in heavy large skillet over medium high heat until sausage browns and veggies are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara.
Using fork, pull out squash strands from shells leaving shells intact. Mix squash into sausage mix. Season with salt and pepper. Spoon into shells. Can be made one day ahead. Cover and refrigerate.
Preheat oven to 400 degrees. Arrange squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes.

I’m not sure where I found this recipe years ago but I love it because it is delicious, it uses almost any veggies that you have and it gets gobbled up around here by everyone. When I have parsnips, corn or green beans, they can easily be thrown in and other vegetables can be omitted. This recipe is quite forgiving. I often freeze some of it to enjoy later for dinner or in a kid’s lunch.

Beef and Barley Soup
1/4 cup butter
2 cups onions, chopped
1 cup peeled turnip, chopped
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped yams
1 cup chopped potatoes
1 cup chopped celery
5 cups beef stock
5 cups chicken broth
1 cup pearl barley
1.5 Tablespoon thyme
1.5 Tablespoon oregano
1.5 pounds steak cut into .5″ pieces
1/4 cup parsley
Melt butter in large pot over medium heat. Add vegetables. Saute 10 minutes. Add both stocks and bring to a boil. Reduce heat and simmer 20-30 minutes. Add barley, thyme and oregano. Simmer until barley is tender stirring occasionally for about 35 minutes. This soup can be made ahead of time and chilled. Just return the soup to a simmer before you continue.
Add beef to soup. Simmer just until beef is cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.

Around my house fajitas are always met with excitement. We always put bell peppers and onions in ours but really there you could put in squash or anything sauteed or roasted with the right seasoning and it will work. This recipe calls for chicken but you can do it with any kind of protein.

Fajitas
Juice of 4 limes
2 Tablespoons olive oil
1 teaspoon dried oregano leaves
Ground pepper
Kosher Salt
1.5 pounds boneless chicken breasts
2 large onions, halved and cut into thin slivers
2 large bell peppers cut into strips
Tortillas
Whatever toppings you like. For us that is guacamole, salsa, monterey jack, refried beans, sour cream,chopped tomatoes and cilantro.
Combine the lime juice, olive oil, oregano and salt and pepper in a glass bowl. Mix well and add the chicken breasts. Cover and let marinade. Prepare the grill. In a small skillet, combine the onions and pepper strips and the marinade. Simmer at low heat for about 30 minutes. Grill the chicken breasts for about 8-10 minutes turning halfway through. Slice the chicken into strips about 1/2″ wide. Wrap tortillas in a damp clean dish towel and heat tortillas in microwave for about 30 seconds until warm and more pliable. Put out platters with chicken, tortillas and vegetables and all of your toppings.

This is a handy little recipe to make and throw in the freezer and save for later, just like pesto. And just like pesto, it can take so many things from sandwiches to dips to pasta from good to sublime. Enjoy!
Slow Roasted Tomatoes
Tomatoes
Olive Oil
Kosher Salt
Pepper
Preheat oven to 325 degrees. Cover baking sheet with foil. This is crucial or you will have a heckuva a mess later. Depending on the size of the tomato you are using, this step will be a little different. If you are using something roughly the size of a Roma, cut it in half and lay it on the cookie sheet cut side up. If the tomatoes are bigger cut them into slices that are about 3/4 – 1″ thick. Lay them on the cookie sheet. Don’t overlap tomatoes but you can get a lot on the pan. Drizzle generously with olive oil. Season with salt and pepper. Put in the oven and let the magic begin. Nothing happens for about 45 minutes and then they will slowly start to collapse. The last time I did this last week, I cooked them for about 3 hours. You want them to start to carmelize but not burn and that is a fine line once they really start to cook. Once they are done and have cooled. I pop them in a freezer safe container and save them for the winter when they will spice up just about anything.

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).

IMG_5554

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!

IMG_5691

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.

IMG_5781

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!

IMG_5832

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!)

IMG_3801

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

Week 1: First week for 2013 pickup

Hooray! it is the first week of pickup for Groundswell CSA members. New this year, the writing of the Groundswell cooking blog is being shared between three of us. This week I will introduce myself and in the weeks to come, you will meet the other writers. We are going to try to provide you with at least 5 recipes per week that we have tested in our kitchens and that we find to be delicious.

My husband and I moved to Holland 16 years ago. We love fresh local food and seek it out wherever we are. I enjoy cooking but at the end of the day, it can be about getting a healthy meal on the table quickly for my husband and two kids. In the meals I serve my family, I am aiming to get in as many whole grains and fruits and vegetables as I can. As a general rule, we avoid processed foods. I try to buy local when it is feasible and freeze or can some (Don’t be too impressed. We don’t put up nearly what we could but we do our best.) of our delicious Michigan produce so that we can continue to enjoy it throughout the winter. Our two children, ages 11 and 13, are usually pretty willing to try new things but it can’t be too out there. Just over a year ago, my daughter decided that she would be a vegetarian. Though that can make things more challenging, I do believe that it has actually made us all eat a healthier diet as I strive to feed her healthy well-balanced options. My goal when posting would be to provide you with healthy, fairly fast recipes that use the tasty fresh produce we are getting each week from Groundswell.

This first week, we will most likely be enjoying lettuces, cilantro, a choice of perennial herb, and maybe radishes and bok choy from Groundswell . Nothing says the start to the CSA and farmers markets like a crisp fresh salad. One of my favorite salads is a version of the French Salade Nicoise that I learned while I was studying abroad. This dressing can be used for the accompanying salad or on its own on any salad.
French Vinaigrette
4 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar (you can play around with different vinegars)
1 teaspoon Dijon Mustard
1 Garlic clove, pressed
2 teaspoons chopped fresh herbs (oregano, basil, thyme or parsley), optional
1/2 teaspoon Salt
Pepper to taste

In the bottom of a salad bowl, combine the above ingredients. I prefer my vinaigrette more vinegary so I use a little more vinegar than the typical 2 to 1 ratio so I use 2.5 tablespoons in the above recipe. Layer the following ingredients on top of the vinaigrette and toss to coat. Pretty much any fresh vegetable that you have lying around can be incorporated into the salad. Fresh beets are delicious and peas as well. My go to version is-
4-5 small unpeeled potatoes, cut into chunks and boiled
Small head of lettuce
2 tomatoes, chopped
A handful of green beans, blanched
2 hard boiled eggs, chopped
2 oz. goat cheese, crumbled
Grilled salmon or tuna fish crumbled over the top, optional

Another favorite way to enjoy lettuces in our house, and a great way to get my kids to eat lettuce without hearing them complain about eating a salad, is with lettuce wraps. Our favorite is
Korean-Style Pork chili wraps (Recipe adapted from Emeril Lagasse’s There’s a Chef in My World)
1.25 pounds pork tenderloin
1/4 cup soy sauce
1/2 tablespoon sugar
4 teaspoons toasted sesame oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Sriracha sauce
4 teaspoons honey
1 teaspoon freshly grated ginger
1 tablespoon olive oil
2 tablespoons sesame seeds, toasted
1.5 cups cooked brown rice
1 head Boston, bibb, romaine or butter lettuce

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic and ginger. Whisk together until the sugar dissolves. On a clean cutting board, slice the pork into thin strips. Place the strips in the soy marinade, cover and refrigerate for 1 hour. In a small mixing bowl, combine the Sriracha, the honey and the remaining 2 teaspoons of sesame oil along with the grated ginger. Stir to combine and set aside. When the pork has marinated, take it out of the refrigerator and let it come to room temperature for about 15 minutes. Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove pork from marinade and carefully place in hot skillet. Cook, stirring constantly with tongs or a spoon, 4-5 minutes until cooked through. Remove from heat and stir in sesame seeds. To serve, spoon several teaspoons of rice into center of lettuce leaf, like a taco. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat.

Those fresh herbs will be put to good use along with the fresh asparagus at the farmers market in
Herbed Asparagus (Recipe from The New Basics)
2 pounds asparagus, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh Italian parsley
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh rosemary
1 teaspoon coarsely ground black pepper
4 ounces parmesan cheese, optional

Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1-2 minutes. Combine butter, chopped herbs and pepper and blend thoroughly. Just before serving, melt the herb butter over medium heat in a large heavy skillet. Add the asparagus and toss gently to heat through, 2 minutes. Transfer asparagus to a platter. If desired, shave parmesan over top.

An herbed butter is always a tasty addition to fresh bread or to mixed into potatoes.
Herbed butter
1/2 cup softened butter
1/4 chopped fresh parsley
1 tablespoon chopped fresh basil, chives, dill, thyme (any combination of the above)
2 teaspoons chopped garlic
1/2 teaspoon salt

Mix the above ingredients. Serve on bread or over vegetables or potatoes.

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

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

Week Fourteen

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

Week 11 Tomatoes and Basil!!!

 
 
 
 
Tomato, Basil and Mozzarella Salad 
Great as a bruschetta topping on grilled bread. Great plain as a salad. Great over steak. Great mixed with fresh pasta. Great on…ok, you get the point. It’s tomato and basil season!! My own tomato plants are producing a ton right now plus the CSA share tomatoes are really starting to come, so I went a little crazy on the tomato recipes this week. 
 
1.5-2 cups cherry tomatoes, halved
9 basil leaves, stacked rolled and thin sliced
4 oz Mozzarella, small cubed
3 Tbsp olive oil
2 Tbsp Balsamic Vinegar
salt and pepper, to taste
 
Combine all in a bowl. Stir. Let marinade for at least 30 minutes to combine flavors. 
 
Breaded Zucchini Sticks and Eggplant with Smoked Mozzarella
This makes a nice appetizer or side dish. Serve with the Marinara Sauce from the previous blog post. Also good served with Kohlrabi Remoulade (see recipe below)
 
For the Zucchini:
2 medium sized Zucchini, cut in half and each half cut in quarters lengthwise (wedges)
 
 
 
 
 For the Eggplant
1 medium sized Eggplant, sliced into 1/2 in thick slices, center square cut out (see picture)
2-4 oz smoked mozzarella
smoked paprika
Place a cube of mozzarella into the cut out square of the eggplant and sprinkle with smoked paprika
 
For the breading:
1 cup Bread Crumbs
1/4 cup freshly grated Parmesan cheese
3-4 basil leaves, chopped 
1 sprig fresh oregano, chopped
salt and pepper 
cayenne pepper, to taste, optional
Combine these in a pie pan
 
2 eggs
1/2 cup milk
In a bowl whisk until combined.
 
1 cup flour
Place on a plate
 
Preheat oven to 475 degrees. 
Dredge the zucchini and eggplant in the flour, shake off excess. Dip in egg mixture. Roll in bread crumb mixture and pat on bread crumbs (you may need to repeat into the egg mixure and bread crumbs to get a good coating). Place the zucchini on a wire rack over a baking pan. Place the eggplant directly on the baking pan. 
Bake at 475 degrees 10-15 minutes until golden brown. Check half way through, you may need to flip the zucchini and will need to flip the eggplant. 
At the very end of cooking, I turn on the broiler to get a good golden brown for about 1 minute. 
Serve immediately as is or with Marinara sauce (homemade or store bought). 
 
Kohlrabi Remoulade
This is delicious served with grilled meat (esp steak), grilled vegetables, and the breaded eggplant above. 
 
1 small Kohlrabi, peeled and julienne (small matchsticks)
1/4 cup homemade or store bought mayo
2 tsp Capers, drained
2 tsp whole grain mustard
1 tsp tarragon, chopped (or you could use parsley)
juice from 1/2 lemon
salt and pepper
 
Combine all ingredients in a bowl. 
 
Ratatouille with Buckwheat Crepes and Cheese Sauce
I adore ratatouille. I make it every year on my birthday with all fresh ingredients. This is one of the many dishes I can not understand why anyone would make and/or eat out of season. Soo good and it’s the perfect time of year for it. There are many different crepe batters, this one is a little on the eggy side, which makes it a great vehicle for the ratatouille (crepe doesn’t get soggy). Also good served over polenta!  
 
For the Ratatouille: I usually chop the vegetables into 1 inch cubes
2 Tbsp olive oil
1 large sweet onion, chopped
1 large red onion, chopped
1 hot chili pepper, optional (I like the yellow hot peppers), chopped
1 large sweet bell pepper, chopped
1 jalapeno, optional, minced
1 garlic clove, minced
1 eggplant, cubed
1 large zucchini, cubed
1 yellow squash, cubed
1 1/2 Tbsp basil, chopped
1 Tbsp fresh rosemary, chopped
5 large tomatoes, chopped 
salt and pepper to taste
In a large dutch oven, add the olive oil over medium high heat. Add the onions and bell pepper. Saute until beginning to soften about 5-7 minutes. Add the hot peppers and garlic clove. Saute 2 minutes longer. Add eggplant, zucchini, squash and herbs. Saute 5-7 minutes longer. Add tomatoes, salt, and pepper. Simmer gently for 10-15 minutes.
 
 
For the Crepes: 
6 eggs
1 1/3 cup milk
1/4 tsp salt
4 Tbsp butter, melted
2/3 cup buckwheat flour (or I used the wheat blend from Jennings brothers with buckwheat flour in it)
Beat eggs, milk, butter, and salt until well combined. Sift flour into a bowl. Add liquid and beat until well combined (about 1-2 minutes). Cover and let stand 1 hour. 
Brush butter on bottom of crepe pan (or 7-8 inch pan). Set over medium high heat. Stir batter well and pour 2-3 tbsp into pan and quickly tip back and forth and swirl pan to coat it evenly. Cook until golden brown about 1 minute. flip and cook 20-30 seconds longer. 
 
For the Cheese Sauce:
8 oz shredded cheese, (I like hot pepper cheese)
4 Tbsp butter
4 tbsp flour
2.5 cups milk
Melt butter in saucepan, whisk in flour. Stir for 2 minutes. Slowly whisk milk in. Simmer and Stir until thickening (about 10 minutes). Stir in cheese. Remove from heat and stir until cheese is melted.  
 
green bean, cherry tomato and corn salad
2 corn cob ears, kernels cut off
1/2 lb green beans, trimmed
1/4 red onion, sliced thin
1 cup cherry tomatoes, halved
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper, to taste
 
Bring a medium sized sauce pan of water to a boil. Add the corn kernels. Boil 1 minute. Strain out leaving water in pan. Add green beans and boil 4 minuted. Drain and run cool water over beans to stop the cooking. Add all ingredients to a bowl and toss to combine. 
 
Grilled Vegetable Sandwich
Your favorite crusty bread, sliced thick 
Mayo, homemade or store bought, optional
Mustard, optional
 
Olive oil
Salt and Pepper
 
 
 
Slice all of the following vegetables lengthwise into 1/4 inch strips:
Eggplant
Zucchini
Summer Squash
 
1 large red onion, 1 inch thick slice
 
6 basil leaves, stacked rolled and thin sliced (chiffonade cut)
 
In a large bowl combine the vegetables, basil leaves, salt and pepper and enough olive oil to coat the vegetables. 
 
1 tomato, sliced
 
Heat grill. Add vegetables to hot grill. Cook 4-5 minutes on each side. Grill bread if desired 1-2 minuted per side. 
To serve: Slather mayo and mustard on grilled bread. Layer with grilled vegetables and sliced tomatoes. 
Serve with a side of garlicky kale chips: Heat oven to 425 degrees. Remove thick stems and thick chop 10 kale leaves. Chop 2 garlic cloves. Toss kale, garlic, 1 tbsp olive oil, salt and pepper. Layer kale on a baking sheet, making sure to not overlap. Bake 15-20 minutes until crispy. 
Asian Broccoli Carrot Salad
recipe adapted from Farmer John’s Cookbook
 
1 large medium broccoli, florets
3 carrots, cut into matchsticks
1/3 cup rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tsp grated fresh ginger
1 tbsp honeu
1/2 tsp sesame oil
1/2 tsp chili oil, optional
2 medium sized green onions, sliced thin
Place broccoli in steamer basket over 2 inches boiling water and cover. Steam 5-7 minutes. Drain broccoli. Add carrots to steamer basket and steam 7-9 minutes. Combine dressing ingredients in a small bowl, whisk to combine. Pour dressing over broccoli, carrots, and green onion. Stir to combine.
 
 
 
Greek Feast! 
Also a great time of year for making tabbouleh, greek salad and tzaziki. Serve with falafles and naan (or pita bread).
Tzatziki Sauce
Good over grilled meats and vegetables, but my favorite is over homemade falafels.
1/2 cucumber, seeded skinned and small diced
8 oz plain yogurt (thick greek yogurt is best)
2 large minced garlic cloves
4 mint leaves, chopped fine
1 lemon juiced
1 tbsp olive oil
1/4 tsp salt
Combine all ingredients in a bowl. Chill for at least 30 minutes before serving.
 
Tabbouleh
3/4 cup bulgar: cover with 2 cups lukewarm water. Cover and leage for 1 1/2 hours. Drain in a sieve and let stand 10 minutes.
2 medium sized tomatoes, seeded and chopped
1/2 cucumber, skinned seeded and chopped
4 green onions, sliced thin
1 1/2 cups fresh parsley, chopped fine
1/3 cup fresh mint, chopped fine
4 kalmata olives, diced
Dressing: 1 lemon juiced, 1/4 cup olive oil, salt and pepper. Whisk to combine.
Add all ingredients to a bowl. Stir to combine.
 
Greek Salad
3 tomatoes, seeded and chopped into medium sized cubes
1/2 red onion, sliced thin
1 cucumber, cut into fourths and sliced
1 green pepper, julienned
3 oz feta cheese, cut into small cubes
1/4 cup kalamata olives, sliced
Dressing: 3 Tbsp olive oil, 1/2 lemon juiced, 1 minced garlic clove, 1 tsp chopped fresh oregano, salt and pepper. Whisk to combine.
Place all ingredients in a large bowl and stir to combine. Let stand in fridge at least 30 minutes.
 
Another beautiful week of Groundswell produce and food preparation~ thanks much to Tom, Katie and the spectacular farm crew!

Get the latest Dirt on the Farm!

About Us

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

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

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

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