10 Warming Recipes to Cook and Love

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

Fall Beet Salad
Recipe Credit: Food52

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

::

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

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

::

Fork-Crushed Purple Potatoes
Recipe Credit: New York Magazine

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

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

::

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

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

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

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

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

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

::

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

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

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

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

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

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

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

::

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

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

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

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

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

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

::

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

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

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

::

Southwest Quinoa Chili
Recipe Credit: The Kitchen Beet

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

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

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

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

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

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

::

Carrot-Cashew Spread
Recipe Credit: Dula Notes

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

::

Potato Cakes Benedict
Recipe Credit: Pioneer Woman

FOR THE POTATO CAKES:

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

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

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

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

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

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

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

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

::

Kabo-cha: Why don’t cha?

Hello members, welcome to week 21! We have a butternut squash casserole, 2 kabocha squash recipes, a slow cooker sweet potato soup, and a cool weather kale salad recipe for you.  We also carved some pumpkins this weekend and wanted to share:

jackolaterns2014

 

Enjoy the recipes! We’ll see you next week for the last recipe blog post of the season!

Maple Butternut Squash and Apple Casserole

squashricecasserole

  • 1 1/2 lbs. butternut squash, washed, peeled, and chopped into 1 inch cubes
  • 3 Tbsp butter, melted
  • 1 tsp curry powder (optional or add less)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp salt
  • 3 small apples, cored and chopped into cubes
  • 3 1/2 -4 Tbsp pure maple syrup
  • 1 Tbsp cider vinegar
  • 2-3 cups cooked brown basmati rice (or your choice of cooked rice)
  • 3-4 Tbsp pumpkin seeds (optional)
  • 1 Tbsp brown sugar (optional)
  1. Preheat oven to 375 degrees F. Wash squash and microwave on high for 3 minutes to soften. Now is a good time to cook the rice as well.  Peel and chop squash and place in a large bowl. Add in pumpkin seeds and stir again (we usually roast the seeds on their own).
  2. Mix the melted butter, curry powder, cinnamon, nutmeg, salt, and 1 Tbsp syrup.  Add to the squash bowl and mix well.
  3. Pour into a large casserole dish and cover with tinfoil.  Bake for 20 minutes.
  4. While baking, core and chop apples.  In a small bowl, mix 2 Tbsp maple syrup and 1 Tbsp cider vinegar. Add chopped apples and mix well.
  5. Remove squash from oven, add apple mixture and cooked rice, stir together.  Recover with foil and bake another 10 minutes.
  6. Uncover the dish, stir, and sprinkle with brown sugar.  Bake another 30 minutes, stirring every 10 minutes, uncovered.
  7. Just before serving, drizzle with remaining Tbsp of syrup and a dash of cinnamon.

Here’s a link for the best way to cut and peel and kabocha squash:

http://pinchofyum.com/how-to-cut-and-peel-a-kabocha-squash

Heirloom Kabocha Squash Pie

  • Pie crust of your choice
  • 2 cups kabocha squash puree (see note below)
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup heavy cream
  • 2/3 cup milk
  • 2 large eggs
  • 2 Tbsp bourbon or scotch
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp ground cloves
  • Puree: you need about a 2 lb. squash cut into chunks to get 2 cups puree.  Roast them in a pan covered with foil at 400 degrees until soft. Once soft you can peel the skin off the chunks.  Puree in a food processor.
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together puree, sugars, cream, milk, eggs, and bourbon.  Stir in flour, cinnamon, ginger, and cloves.
  3. Pour the mixture into a pie shell and bake for 45 minutes or until pie is set with slightly wobbly center.  Serve room temperature or chilled.

Stuffed Kabocha Squash

  • 1 large or 2 medium kabocha squash
  • 4 cups cooked quinoa
  • 1 medium yellow onion
  • 2 cloves fresh garlic
  • 1 cup chopped pecans
  • 1 cup pomegranate seeds
  • 1 Tbsp roughly chopped rosemary
  • 1/2 tsp salt (more to taste)
  • fresh cracked pepper
  • 2 Tbsp EVOO
  1. Preheat oven to 400 degrees F.
  2. Cook quinoa per package instructions.
  3. Cut squash in half, remove seeds, and coat insides and outsides with olive oil.
  4. Place squash cut side down on roasting sheet, bake for 45 minutes.
  5. While squash is cooking, dice onion and combine in a saute pan with 1 Tbsp olive oil and crushed garlic.  Cook over medium low heat until onions are translucent. Add rosemary and cook 1 more minute.
  6. Combine quinoa, onion, pomegranate seeds, salt, and an additional Tbsp of olive oil.
  7. Season quinoa mixture with salt and pepper to taste.
  8. Stuff the squash with filling and serve hot.

Crockpot Sweet Potato Wild Rice Soup

Serves 6-8

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 large sweet potatoes, peeled and diced
  • 4 oz can of green chiles
  •  32 oz chicken or vegetable broth
  • 15 oz can of pinto beans, drained and rinsed
  • 1/2 cup short grain brown rice
  • 1/4 cup wild rice
  • 1 1/2 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp sugar
  1. Place olive oil and diced onions in the bottom of a slow cooker.  Turn to high and let warm for about 5 minutes.
  2. Add all the other ingredients except beans, salt, and pepper.  Make sure all the rice is covered with liquid.
  3. Cover and cook on high for 3 hours.
  4. Remove lid, add beans, salt, and pepper and stir.  Add room temperature water if it needs more liquid.
  5. Cover and cook 1 more hour.
  6. Add more salt and pepper if needed.  Recommended: serve with corn bread.  Check out the Honey Pumpkin Corn Bread recipe from previous weeks for inspiration.

Pomegranate Kale Salad

For the salad:

  • 1 cup pomegranate seeds
  • 2 cups chopped kale (or other greens you have on hand)
  • 2 cups cooked wild rice
  • 1/4 toasted walnuts
  • 1/4 feta cheese

For the dressing:

  • 1/2 cup minced onion
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 2 Tbsp honey
  • 1/2 Tbsp cider vinegar
  • 1/2 tsp salt
  • 1 squeeze of lemon or orange juice
  1. Prep the salad ingredients (chop, rinse, toast, etc.)
  2. Mince the onion, saute in 1/2 Tbsp olive oil until soft and fragrant.
  3. Pulse the onions with remaining oil, water, honey, vinegar, salt, and lemon/orange juice in a food processor until smooth and creamy.  Add additional olive oil or water to keep mixture moving through processor.
  4. Toss salad ingredients with dressing.  Serve when the rice is warm, or room temperature, or chilled.  We like the rice warm.

Waitin’ For A “Soup-er”man

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

 

Vegetable Stock

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

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

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

Autumn Chopped Salad

Serves 4-6

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

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

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

Classic Creamy Carrot Soup

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

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

Creamy Thai Carrot Soup

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

My Dear, You look simply radishing…

It’s CSA Week 6! We have 3 recipes that feature radishes. We also included some ideas for how to freeze your garlic scapes, and a nice comfort food dish – Creamy Broccoli Cheddar Rice – that is so quick and easy to make.

Chinese Cabbage and Radish Greens Stir Fry

Serves 2.  This makes for a good breakfast stir fry if you are looking for ways to eat greens.  You can always cook more greens in a bigger pot for leftovers to go in lunches or eat cold at other breakfasts.  Summer is a good time to give oatmeal a break, wouldn’t you agree?

  • 4 cups of Chinese cabbage, chopped into 1 inch squares or strips
  • 2 cups of radish greens (or any small greens like mizuna, yukina savoy, or spinach) torn into bite size pieces
  • 2 garlic scapes
  • 2 scallions, or half of an onion
  • 2 Tbsp cooking oil of your choice (this weekend I used leftover bacon grease)
  • 1 Tbsp cider vinegar
  • 1 Tbsp dijon mustard
  • 2 Tbsp barbecue sauce
  1. In a frying pan (such as a cast iron skillet) heat the cooking oil over medium-high heat. When drops of water sizzle in the pan, add chopped garlic scapes and scallions, cook for 2 minutes.
  2. Add Chinese cabbage, fry pieces until they are translucent or look softer, about 3 minutes
  3. Add radish greens, fry until they begin to wilt.
  4. For the sauce, mix the vinegar, mustard, BBQ sauce in a bowl with 2-4 Tbsp of water.  Add 1 tsp of corn starch if desired, then add to pan.
  5. Stir the sauce in with the veggies for 1 minute, then remove from heat and pair with rice or quinoa.

Creamy Broccoli Cheddar Rice

Serves 4

  • 1 Tbsp Olive Oil
  • 1 small onion, chopped (or scallions)
  • 1 tsp minced garlic (or scapes)
  • 2 cups chicken broth
  • 1 cup jasmine rice
  • 2 Tbsp butter
  • 1/3 cup water
  • 1 1/2 cups of broccoli, chopped
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  1. Heat oil in a medium sauce pan over medium heat.  Add onion and garlic, saute for 2 minutes, stir as needed.
  2. Add broth to same pan, bring to a boil.  Add the jasmine rice, cover and reduce heat to low.  Cook 12 minutes while stirring occasionally.
  3. After 12 minutes, remove cover, stir, add butter, water, salt and pepper, and simmer 3 minutes.
  4. After 3 minutes, add broccoli.  Let cook on low for 4-5 minutes or when broccoli has desired tenderness.
  5. Add cheese and stir, then serve.

Freezing Garlic Scapes

Feeling stumped by your garlic scapes? They are some of the most beautiful foods I have ever seen, their  graceful curls remind me of swans for some reason. We’ve been blessed with a bountiful harvest of these lovelies – more than our household is able to eat in a week. We know garlic scape pesto is a go-to for lots of CSA members, and that’s great. Pesto is not my personal favorite, so I prefer to use them wherever I would usually use chopped garlic clove. I think it’s a little more mild tasting than cloves – so use more than 1 scape to equal one clove. After doing some research, we found what look like two great ways to freeze your scapes, so you can enjoy them year-round.  These would be great to use for browning beef when making spaghetti sauce, use in an egg dish, roast and add to mashed potatoes, add to a soup, etc.

Type 1 : Blanching

1. Cut the scapes into .5-1″ pieces. Steam blanch them for about 3 minutes.  (If you Freeze them in freezer bags. To prevent them from getting stuck together, you may want to initially freeze them in a single layer on a baking sheet, and then transfer them to a freezer bag.

Type 2: Freezing in cubes with oil

1. Wash and chop the scapes into small pieces. Fill an ice cube tray with the scapes – you want to pack them as tight as you can. Pour olive oil over the scapes to fill the empty spaces. Freeze, and then remove the cubes and tranfer to a freezer bag.

Roasted Radishes

Roasting radishes is a great way to take some of the spice away, making them more appealing to more sensitive palates. Think of them as tiny little potatoes.

  • 1 bunch of radishes
  • 1 Tbsp olive oil
  • 1-2  sprigs fresh rosemary
  •  salt and pepper to taste
  1. Preheat the oven to 400-425 degrees.
  2. Wash and dry the radishes.
  3. Place radishes on a roasting pan or cookie sheet. Lightly coat with olive oil and sprinkle with salt and pepper along with  minced/crushed rosemary leaves. Cook for 20-25 minutes.

Or – you can use them in these delicious Roasted Radish and Chickpea Tacos with Avocado. 

Coleslaw

Serves 8. This coleslaw is so good! It’s even better the following day, it seems the flavors are absorbed more fully into the cabbage.

  • 1/2 head of red cabbage, small
  • 1/2 head of green cabbage, small (or pick one color and use the whole cabbage)
  • 2 whole green apples, chopped
  • 1 bunch of radishes
  • 2 small carrots

for the dressing (This makes enough for 2 batches of coleslaw)

  • 1/4 cup sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 2/3 cup apple cider vinegar
  • 2 Tbsp poppyseeds (optional)
  • 1 cup canola oil (We usually use grape seed oil instead)
  1. Chop or shred and combine ingredients in a bowl.
  2. To make the dressing: shake ingredients well in a jar, then pour over cabbage mixture.

 

Happy Labor Day!

Every Friday for the last 6 or so years in our house is Pizza Night. Mitchell and Katie look forward to this all week partly because kids love routine and what kid doesn’t love pizza? The first couple of years were fairly traditional pizzas for my husband and I but I started to tire of pizzas laden with cheese and pepperoni. About this time, we joined Groundswell. Pizza is a good way to use quite a few different vegetables. So, now I saute whatever veggies we get that I think we might enjoy on the pizza (spinach, onions, veggies, sweet peppers, etc) and then throw on some fresh garlic, sliced tomatoes and basil. Maybe pepperoni if we feel like it or mushrooms if I have them around. You can buy a premade crust or a crust mix but we make our own. This recipe makes 6 medium pizzas for us so I freeze any extra and defrost it the following Friday. Here is the crust recipe for our pizza that a friend gave me years ago.
DSCN3556

Pizza Dough
1 tablespoon sugar
2 teaspoons dried yeast
7 fluid ounces lukewarm water
3 2/3 cups flour
1/2 teaspoon salt
3 tablespoons olive oil
Put sugar and yeast in a small bowl. Stir in 3 fluid ounces lukewarm water. Leave in draft free space to activate. If it doesn’t bubble and foam in 5 minutes, throw away and start again. Mix flour and salt. Add olive oil, rest of water and yeast mixture. Mix until it loosely clumps together. Transfer to a lightly floured surface and knead 8 minutes, adding flour or water if necessary until you have a soft dough that isn’t either too dry or too sticky. Grease a bowl and roll ball of dough around bowl to coat. Leave dough in bowl with a clean dish towel to cover the bowl in a draft free location for 1.5 to 2 hours to double in size (or 8 hours in the refrigerator to rise slowly). Punch down dough. Divide into 6 portions. You can freeze any unneeded dough at this point. Working with one small portion, roll out to desired size. I use a rolling pin because we enjoy thin crust pizza. Place crust on a well oiled cookie sheet. Bake at 475 degrees for about 5-6 minutes. Remove from oven, Flip crust. Top with desired toppings. Cook another 5-6 minutes or until cheese melts.
Our toppings of choice are:
Chopped cherry tomatoes
Sliced, sauteed onions
Sauteed spinach with sauteed garlic
Raw chopped garlic
Chopped basil
Roasted or sauteed sweet peppers
DSCN3554

When I was growing up, I didn’t like stuffed peppers. That was because my mom stuffed green peppers with ground beef, stewed tomatoes and rice. Not a tasty combination if you ask me. Thankfully one day about 15 years ago I found this recipe in Bon Appetit and realized how tasty stuffed peppers could be. My daughter loved this until she became a vegetarian so it is definitely kid friendly.

Stuffed Peppers (Bon Appetit)
1.5 pounds sweet Italian sausage, casings removed
1.5 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry bread crumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-sized sweet bell peppers, halved lengthwise, seeded
Preheat oven to 350 degrees. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13x9x2 inch baking dish (Can be made one day ahead. Cover. Chill)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees, about 1 hour. Transfer peppers to platter.

Last week I shared one of our favorite potato recipes. Here is another one that is quite simple and yet quite tasty.

Flavors’ Roasted Potato Salad (Food and Wine)
3 pounds unpeeled new potatoes, quartered
1 tablespoon olive oil
Kosher salt and freshly ground pepper
2/3 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup finely chopped fresh dill
1 garlic clove, minced
Preheat the oven to 400 degrees. In a medium roasting pan, toss the potatoes with the olive oil and season with salt and pepper. Roast for about 40 minutes, tossing occassionally, until tender and browned. Let the potatoes cool completely.
In a small bowl, combine the mayonnaise, mustard, dill and garlic. Toss with the potatoes and season with salt and pepper.
Serve at room temperature.

DSCN3549
Tomatoes, tomatoes, tomatoes. How we, my husband and I, love fresh picked, sun-ripened tomatoes. Yum! As I’ve said before, I didn’t used to have an appreciation for heirloom tomatoes but now every summer I can’t wait to start getting the delicious heirloom tomatoes from Groundswell. I want to eat them at every meal and love snacking on the cherry tomatoes. Unfortunately, my kids are just like I was as a kid and though they like tomato sauce, pizza sauce and ketchup, they don’t like raw tomatoes at all! Alas, more for me to eat. Last week, I shared an heirloom tomato salad. This week is another favorite– Tomato Bread Salad. This is a great use to any fresh tomatoes you have and any bread, fresh or stale.

Tomato Bread Salad (adapted from The New Basics Cookbook)
3 pounds ripe tomatoes, cut into large cubes
2 cups thinly sliced red onions
1 cup slivered fresh basil leaves
2/3 cup extra virgin olive oil
Dash of red wine vinegar
Salt and freshly ground pepper, to taste
3 cups Herby Garlic Croutons

Herby Garlic Croutons
4 to 5 tablespoons olive oil
3 cups bread cubes (about 1/2 inch thick)
2 large cloves garlic, minced
1 teaspoon chopped fresh parsley
1 teaspoon snipped fresh chives
Heat the oil in a large skillet. Add the bread cubes and cook over medium-high heat, tossing them constantly with a wood spoon, for 3 to 4 minutes. Reduce the heat to medium-low. Add the garlic and herbs. Continue to cook the croutons, tossing frequently until golden brown, about 20 minutes. Cool to room temperature. The croutons can be stored in an airtight container until you are ready to use them.
To assemble the salad, combine the tomatoes, red onions, basil, olive oil, vinegar, salt and pepper in a large bowl. Just before serving, toss in the croutons. Don’t toss ahead of time or the croutons will get soggy.
DSCN3563DSCN3565

For those of you who aren’t into the big chunks of tomato in a salad, another way we enjoy our tomatoes is gazpacho. A fair amount of ingredients but a fairly easy prep and you have a lovely cool summer soup. This recipe makes a lot so halving it makes sense since the raw eggs make it something you would want to eat sooner rather than later.

Gazpacho (The New Basics Cookbook)
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
6 large ripe tomatoes, coarsely chopped, with their juice
1.5 cups canned tomato juice
3 eggs, lightly beaten
2 red bell peppers, cored, seeded and coarsely chopped
2 onions, coarsely chopped
2 large shallots, peeled and coarsely chopped
2 large cucumbers, coarsely chopped
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh dill
In a mixing bowl, whisk together the vinegar, olive oil, reserved fresh tomato juice, canned tomato juice and eggs. Puree the vegetable in small batches in a blender or food processor, adding the tomato juice mixture gradually to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch. Stir in the cayenne, salt and pepper and dill. Cover and chill for at least 4 hours. When you are ready to serve, stir the soup, taste and correct seasonings and ladle into chilled soup bowls or mugs.

Week 22: Last Week of our 2011 CSA

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

Week 21: Cool weather comforts

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

Week 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.