Week Eight: The Most Wonderful Time of the Year

This really is my favorite time of year. Nearly every surface of our kitchen is bursting with amazing produce, thanks to Groundswell! I’m so grateful we are able to have such abundance at our finger tips. I’ve been working away in the kitchen, creating many different dishes to use what we have before we get more! This week includes my all-time favorite broccoli salad, a roasted peach salad, roasted eggplant and pepper relish, shrimp and bok choy stir fry and a simple creamy cucumber salad.

Broccoli Slaw
recipe credit: The Smitten Kitchen Cookbook

2 heads broccoli, each 3/4 – 1 lb.
1/2 c. thinly slice almonds, toasted
1/3 c. dried cranberries, coarsely chopped
1/2 c. buttermilk, well shaken
1/2 c. mayonnaise
2 TBSP apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 small red onion, finely chopped
lots of freshly ground black pepper

Trim broccoli and chop into large chunks, then cut each floret chunk into thin slices. Cut the stems into thin matchsticks.  Toss sliced broccoli with almonds and cranberries.

In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in onion. Pour dressing over broccoli mixture and add black pepper. Stir again, so salad is evenly coated. Serve immediately, or keep in fridge for 2 – 3 days.

::

The Kitchen Beet - Peach, Mozzarella, Chive Salad

Roasted Peach, Fresh Mozzarella and Chive Salad
recipe credit: The Kitchen Beet 

Roasted Peach, Fresh Mozzarella and Chive Salad
8 oz spicy greens (arugula, mizuna, whatever you have on hand!)
2 firm but ripe peaches, sliced into bite-sized pieces
1 – 8 oz ball of fresh mozzarella, sliced into medium-thick pieces
handful of fresh chives, chopped
1/4 small red onion, as thin as you can slice it

Dijon-White Wine Vinaigrette
1/4 c. extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP dijon mustard
1 – 2 tsp. honey, to taste
sea salt and black pepper, to taste

Preheat oven to 300 F. Slice your peaches, mozzarella and red onion, and chop your chives. Line a baking sheet with parchment paper and place your peaches on it so they are not touching. Roast for about 8 minutes, or until warm and juicy. In a bowl or on a platter, toss your clean, dry salad greens and arrange the rest of the ingredients on top.

In a small glass bowl with a spout, whisk together dressing ingredients, tasting as you go, so it is to your liking. (Alternatively, you could shake all ingredients in a small mason jar with a lid.)

Drizzle dressing on top of the salad. It won’t need much to highlight the flavors.

::

Roasted Eggplant and Pepper Relish
recipe credit: Seven Spoons 

4 red bell peppers, seeded, cored and sliced thinly
1 medium eggplant, cut into 1/4″ batons
1 large onion, halved lengthwise and then sliced very thinly
1/2 cup plus 2 tablespoons good olive oil, divided
1/4 cup good quality balsamic vinegar, see note
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 teaspoons minced fresh basil
sprinkle of dried red pepper flakes (optional)
salt and freshly ground black pepper

Preheat oven to 425°F (220°C). On a standard rimmed baking sheet or large roasting pan, toss together the peppers and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast, for 15 minutes, turning occasionally. Add 3/4 of the onion (reserve the rest) and continue to cook until the vegetables are soft but without much colour, about 25-30 minutes more.

Meanwhile, in a large bowl, make the vinaigrette; combine the vinegar, capers, garlic and basil. Slowly whisk in the 1/2 cup of olive oil, until thick and emulsified. Mix in the reserved onion and the red pepper flakes (if using), season with salt and pepper to taste and set aside.

When finished roasting, tumble the hot vegetables into the vinaigrette, tossing well to combine. Make sure to scrape any caramelized bits off of the pan and any accumulated juices. Allow the vegetables to marinate for 20 minutes at the least, serving the relish warm. My preference is to cool the mixture, then refrigerate in a sealed container overnight. It can then be served at room temperature or warmed gently. You could use to make a great toasted sandwich – perhaps add some cheese, too!

Makes about 2 cups.

::

Shrimp and Bok Choy Stir-Fry
recipe credit: Food52

For velveting the shrimp:

  • 1large egg white
  • 1tablespoon cornstarch
  • 2teaspoons rice wine, dry sherry, or rice vinegar
  • 1teaspoon soy sauce
  • 1pound large shrimp, peeled and deveined
  • 1tablespoon peanut, canola, or vegetable oil
  • Water for poaching
For the stir-fry:

  • 1tablespoon peanut, canola, or vegetable oil
  • 1tablespoon minced fresh ginger
  • 2 to 3garlic cloves, minced
  • 1tablespoon chili-garlic sauce, or to taste
  • 4scallions, white and green parts separated and thinly sliced
  • 1pound baby bok choy, washed and thoroughly dried
  • 1/2pound snow peas
  • 2tablespoons rice wine, dry sherry, or rice vinegar
  • 1tablespoon soy sauce
  • 1/2cup toasted chopped cashews
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  1. In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
  2. While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
  3. Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
  4. Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  5. Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.

::

Creamy Cucumber Salad
recipe credit: Ina Garten (Barefoot Contessa)

4 cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

::

Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

::

Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

::

Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

::

IMG_9084

My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

::

Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

::

Week One: Spring Greens!

Happy first week of Groundswell CSA! My name is Penelope and I’m blogging recipes for you this season! Our family has been members for the last few years, and I’m excited to share recipes and inspiration for using your share each week. I love finding great recipes to use our share, as well as creating my own. I could happily spend all day playing in the kitchen. Here’s to a great season of beautiful, local produce from our great Groundswell farmers!

Baby Greens with Pecans + Pears
recipe credit: Simple Suppers, Moosewood Restaurant

The Salad:
8 cups spicy salad greens or torn leaf lettuce
2 firm, but ripe, pears
1/2 c. shredded Parmesan cheese
1/2 c. toasted pecans

The Vinaigrette:
1/3 c. white wine vinegar
1/2 tsp. salt
1 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp black pepper
1 c. extra virgin olive oil

Whisk together all ingredients until emulsified. Alternatively, you could whirl in the blender for a few seconds.

For the salad, wash and dry your greens. Cut the pears in half, core them and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration. In a large salad bowl, toss together the greens and pears. Sprinkle with freshly grated parmesan and pecans. Top with dressing as desired. Store unused vinaigrette in refrigerator for up to two weeks.

::

Spring Greens Power Bowl
recipe credit: my personal food blog, The Kitchen Beet, with inspiration again from Moosewood

2 c. cooked brown rice
3 TBSP olive oil
1 TBSP red curry paste
1 tsp. salt
4 eggs, beaten
2 spring (green) garlic
4 c. bok choy, chopped into bite-sized pieces
4 c. spinach
2 scallions, white and green parts sliced
1 c. fresh or frozen corn kernels
2 TBSP tamari

First things first – get your brown rice cooking if you don’t already have some ready to go! Then, before you begin to stir-fry, make sure all of your vegetables are chopped and your eggs are beaten. For the green garlic, I chopped the white-purple part, the lighter green and about half of the darker green.

In a large wok over medium-high heat, warm half of the oil (1 1/2 TBSP) with half the red curry paste (1/2 TBSP), half the salt (1/2 tsp.) and a pinch of the chopped green garlic (you’ll cook the rest later). Mash it all together, then pour the eggs in and cook. Keep tilting the pan so the egg spreads, and scrape towards the center as it cooks. Once the eggs are cooked, cut into bite-sized pieces and put in a bowl.

Wipe out your wok and heat the remaining oil, red curry paste and salt. Add the bok choy and the rest of your green garlic and stir-fry for 2 minutes. Add the spinach and scallions and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Add your 2 cups of brown rice and tamari, stirring until everything is hot. Lastly, add the eggs and give it one final stir. Serve immediately.

::

Asparagus, Leek and Green Garlic Soup
recipe credit: slightly adapted from The Bojon Gourmet

1 1/2 lb. asparagus
2 stalks green garlic
2 medium leeks
1 TBSP butter
2 tsp olive oil
1 tsp. salt
2 c. potato, peeled and diced
lemon juice, to taste

1/2 c. whole plain yogurt
zest of one small lemon

Fill a large pot with water bring to a boil. Snap woody ends off of asparagus and discard. Keep heads in tact and slice stems. Blanch asparagus for 2 minutes, until bright green and crisp-tender. Remove asparagus with tongs and put in a bowl, reserving the asparagus water. Rinse asparagus under cold water to stop cooking.

Trim root ends off of green garlic and leeks. Slice green garlic crosswise into thin rounds and place in a large bowl. Slice the leeks in half lengthwise, then slice white and light green parts into half moons. Place in bowl with green garlic, fill with cool water and separate rings to release any dirt. Rinse green garlic and leeks clean.

Melt butter and olive oil together in soup pot or dutch oven over medium heat. Add leeks and green garlic and saute for 5 – 7 minutes, until bright green and tender. Add the salt, potato and about 4 cups of asparagus water to cover veggies. Bring to a boil, then cover and simmer until potato is very tender, about 10 minutes.

Add asparagus, reserving several heads for garnish, then puree the soup with an immersion blender or in batches in a regular blender. You can add more asparagus water to thin, if needed. Stir in the juice of half a lemon, and add more salt if needed.

Stir together yogurt and lemon zest.

Serve soup in bowls with a dollop of lemony yogurt and a couple of asparagus tips. Will keep in fridge for up to three days.

::

Herb Oil
recipe credit: The Sprouted Kitchen, Bowl + Spoon 

This easy recipe is made with parsley and chives, but you could definitely use other herbs!

2 TBSP chopped fresh parsley
2 TBSP chopped fresh chives
1/3 c. extra virgin olive oil
2 tsp. fresh lemon zest
sea salt and pepper

In a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest and pinch of salt and pepper until mostly smooth. Use to top grain dishes, eggs, pasta, toast with avocado and tomatoes and more!

::

Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss
recipe credit: The Smitten Kitchen Cookbook 

Wild Rice:
5 c. cooked wild rice blend (from 1 2/3 c. uncooked)

Caramelized Onions + Kale:
1 TBSP butter
1 TBSP olive oil
2 large sweet onions, halved and thinly sliced
1/2 tsp. table salt
freshly ground black pepper
4 c. stemmed, ribboned kale leaves

Other:
2 c. coarsely grated baby swiss cheese
2 TBSP unsalted butter (1 TBSP to grease dish; 1 TBSP melted, for crumbs)
3/4 c. chicken or vegetable broth
1 c. fine, dry breadcrumbs
table salt
freshly ground pepper

Cook rice according to package directions and preheat oven to 375 F. Meanwhile, caramelized the onions by heating butter and olive oil in a large, heavy skillet over medium -low heat. Add onions, sprinkle with salt and pepper and cook until they’re tender and sweet, stirring occasionally. This should take about 30 minutes. Add the kale ribbons and cook until the wilt a bit, about 5 minutes. Stir onion-kale mixture, cooked wild rice and 1 cup of grated baby swiss in a large bowl. Add salt and pepper if needed.

Assemble the gratin by coating a 2-quart baking dish with 1 TBSP butter. Pour your bowl of wild rice, onions, kale and swiss into baking dish. Pour broth over it, then cover with remaining cheese. Toss breadcrumbs with 1 TBSP of melted butter and salt and pepper to taste. Sprinkle on top of the cheese.

Bake for 30 – 35 minutes, or until a little bubbly and beginning to brown on top.

::

I look forward to bringing you more ideas next week for your greens. Let me know how these recipes turn out for you when you try them!

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.

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.

 

 

1 Potato, 2 potato

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

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

Serves 6

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

Oven Fries

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

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

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

Quinoa-Stuffed Peppers

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

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

Warm Kale Salad With Honey and Lemon

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

 Fresh Corn and Tomatillo Salsa

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

 

Tio Tommy and the Tomatillos!

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

 

Carrot Salad With Pineapple

Serves 6-8

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

Orange-Teriyaki Spinach Pasta Salad

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

Dressing:

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

Creamy Tomatillo Dip

tomatillodip

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

Tomatillo Pico de Gallo

Makes 2 cups

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

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

Fudgy Beet Cupcakes (vegan!)

Makes 10 cupcakes

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

 

Here’s to you, Benedict Cucumber-batch

In case you’re wondering where the inspiration for this week’s title came from, Benedict Cumberbatch is the star of the BBC show Sherlock.  It’s a fun show to watch, and these are some fun recipes to make: Hoorah for cucumbers! Here’s a great fresh salad that features them. Cilantro-Lime Cucumber Salad

  • 1 jalapeno, seeded and finely diced
  • 2 cloves of garlic,  finely minced (or those lovely scapes)
  • 3 Tbsp fresh lime juice
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • black pepper to taste
  • 3 Tbsp olive oil
  • 3 cucumbers, very finely sliced (use a mandolin or a very sharp knife)
  • 4 Tbsp minced cilantro
  1. Add the jalapeno and garlic to a medium bowl.
  2. Add the lime juice, red pepper, salt and pepper. Use a whisk to mix in the olive oil.
  3. Add the cucumbers and stir.
  4. Add the cilantro and mix it up nicely. You can serve it immediately, or chill it in the fridge. Note: if you chill it, let it sit out for a few minutes as the oil will tend to solidify when chilled.

Carrot and Zucchini Bars 

Satisfy that sweet tooth with a fresh dessert that’s packed with some nutrition. Please go to http://www.mykitchenescapades.com/?s=carrot+and+zucchini+bars for the recipe, or click on the title above the picture.

Rigatoni with Ricotta and Roasted Beets

My pasta turned a little bit beety-pink when I made this, which I actually thought made it kind of fun.

  • 4 beets, peeled and cut into 1/2 inch pieces
  • 3 Tbsp extra-virgin olive oil
  • salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 lb rigatoni pasta
  • 5 cups baby spinach (about 8 ounces)
  • 1 cup ricotta cheese
  • grated peel from 1 lemon, plus 3 Tbsp lemon juice
  1. Pre-heat the oven to 450. Line a baking sheet with foil, toss the (peeled and cut) beets with 1 Tbsp olive oil and season with salt and pepper. Wrap tightly in the foil and roast for 15 minutes. Unwrap and arrange in a single layer. Add the red onion to the baking sheet, after tossing with oil and seasoning with salt and pepper. Roast another 8-10 minute until tender, and tossing  halfway through.
  2. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta water. Return pasta to the pot and toss with spinach.
  3. In a bowl, whisk the ricotta, pasta water, lemon peel, lemon juice and remaining 1 Tbsp olive oil. Add to the pasta along with the beets and onion. Season to taste and toss.

Peach and Blueberry Salad with Orange Vinaigrette

Yum! We got our first batch of local blueberries from the farmer’s market yesterday and fresh peaches should be here soon too! This is the kind of salad the feels like you’re eating desert. Serves 5.

  • 3 cups of lettuce, chopped (or any combination or spinach or salad greens)
  • 3 small cucumbers, peeled and chopped
  • 1 medium avocado, sliced
  • 2 small peaches, sliced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced (optional)
  • 3/4 cup blueberries

for the dressing: (combine in a jar and give it a good shake)

  • juice of 1/2 an orange
  • 1 tsp apple cider vinegar
  • 4 Tbsp olive oil
  • 1/2 tsp sea salt
  • dash of cayenne pepper
  1. Toss the ingredients in a large bowl. Add the dressing and enjoy!

Here’s a salad with a similar flavor palette: Peach and Cucumber Salsa

  • 4 peaches, washed, pitted and sliced into small pieces
  • 1 orange bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
  • 1/3 small red onion, finely diced 1 handful of fresh cilantro leaves, washed and chopped
  • 2-3 tablespoons of a great quality balsamic vinegar
  1. Put all of the ingredients in a bowl and mix well. This is great with tortilla chips, or on grilled chicken or pork.

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.

 

Get Your Green On

CSA Week 1

Hello! This is Josh and Beth, and we are excited to be sharing lots of recipes and ideas for using your the goodies in your CSA share this season. We plan to include some simple but delicious dishes that make a good snack or appetizer if you’re on the go with fun summer events. We’ll also share recipes to create a great lunch or dinner entree. You might even find some drinks and desserts here, too. Here’s to a season of amazing, local, organic veggies!

The sunshine and warm weather has us inspired to make colorful salads and use lots of green things for light but satisfying nourishment. This week we’ll be enjoying lettuce, bok choy, spinach, salad mix, green garlic, herbs, kale and maybe some kohlrabi in the share. Here are some ideas to help you get your green on.

Kale Chips

On the left: spinach chip. Right: kohlrabi chips with some parmesan cheese.

On the left: spinach chip.
Right: kohlrabi chips with some parmesan cheese.

Okay, we know these are super simple. But for a long time, they just weren’t turning out for us. All the recipes we found looked so easy, but our chips were always turning out too soggy and limp, or too crispy and brown…until we discovered the secret. Low and Slow. Thank you chef Anne Burrell from The Food Network. You can try this with other greens too.

  • kale (or spinach, kohlrabi leaves, or other greens)
  • olive oil
  • salt (and other spices you like)
  • parmesan cheese (optional)
  1. Preheat oven to 250. Remove kale stems. (When washing your kale, we highly recommend spinning it in a salad spinner to thoroughly to dry it.)
  2. We like to lightly drizzle the leaves with olive oil and mix them to make sure the leaves are coated. Spread them in a single layer on a baking sheet. (We like them so much we make two trays at once.) Too much oil makes them limp. Add salt and add any spices your heart may desire.
  3. Bake the kale at 250 degrees for about 20-30 minutes. We like to sprinkle them with a little bit of parmesan cheese sometimes.  (The timing really depends on your oven. When we make two trays, the lowest tray cooks faster. The bottom is usually done at 20 minutes and the top at 25 minutes.)

Honey Vinaigrette Salad Dressing

This is sweet dressing that tastes great on a garden salad.

  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp minced garlic
  • 1 tsp salt
  1. Pour all ingredients into a mason jar and give it a good shake (with the lid on.)

When we make salads, we start with whatever greens we have (lettuce, kale, spinach, etc.) Then we just start grabbing whatever veggies we have on hand. Some of our favorite salad ingredients are sugar snap peas, cucumber, carrots, chopped apples or other fresh fruit, craisins or dried cherries, walnuts or pecans, hard boiled egg, and some kind of cheese. You could also add chicken or steak to make it more filling.

Bok Choy Salad

photo from webmd.com

photo from webmd.com

This is a fun salad with some sweetness and a little bit of zing. Serves 6

  • 2 bunches of small bok choy or 1 large (about 6 cups, washed and chopped)
  • 1 bunch of green onions, washed and chopped
  • 1/4 cup sliced almonds, toasted (we sometimes skip these if we don’t have them on hand)
  • 1 80z can mandarin oranges, drained
  • 2 Tbsp olive oil
  • 3 Tbsp seasoned rice vinegar
  • 1 Tbsp + 1 tsp sugar
  • 2 Tbsp soy sauce (we like to use Bragg’s Amino Acids)

Tip: for toasting almonds: You can do this on a baking sheet in the oven at 350 for 10-15 minutes. You will need to stir them with a wooden spoon every few minutes. They will smell warm and nutty when they are ready, and the edges will be slightly golden brown.

  1. In large bowl, combine bok choy, green onions, almonds and mandarin oranges.
  2. For the dressing we like to use a mason jar to combine olive oil, vinegar, sugar and soy sauce. Shake (with the lid on) and serve with the salad.

Black Bean Tacos with Goat Cheese and Avocado 

makes 12 small tacos (serves 4)

recipe adapted from here

  • 1 15oz can of black beans, or about 8 oz dry beans if you like to cook them yourself (We soak them overnight and cook them in the pressure cooker)
  • 2 avocados (you have the option to grill them, but we like them raw)
  • juice and zest from 1 lime
  • 2 tsp honey
  • salt and pepper
  • 2 oz from a goat cheese log
  • fresh cilantro
  • tortillas of your choice
  • red onion, chopped (optional)
  1. Prep the ingredients by chopping/cutting onion, cilantro, and the avocado. Rinse the canned beans or let freshly cooked beans cool.
  2. Juice and zest the lime and add the honey in small bowl. Season with a dash of salt and pepper.
  3. We use corn tortillas, which need to be cooked or they tend to fall apart. We like to use our cast iron pan. Pour 1/4 tsp olive oil in the pan and let it heat up. 3 corn tortillas fit in the pan at a time. Let them cook 1-2 minutes, and then flip and cook another 1-2 minutes. After they are cooked, wrap them in a towel to keep them warm until you are ready to assemble tacos.
  4. Assemble the tacos. We like to put goat cheese as the base layer on the torilla because it helps the other ingredients stick. Add black beans, avocado, onion, cilantro and the honey lime dressing.

Kale Guacamole

serves about 4 people

  • 5 leaves of kale
  • 1/4 red onion
  • 1 clove of garlic (you can use your green garlic from the share)
  • 3 ripe avocados
  • 2 Tbsp cilantro
  • 1/2 tsp salt
  • 1 Tbsp fresh lime juice
  • 1/4 tsp cumin (optional)
  • chopped tomato (optional)

Tip: leaving one of the avocado pits in the bowl help keep it from turning brown.

  1. Steam or boil kale for about 7-9 minutes. Drain well and allow to cool.
  2. If you like smooth guacamole: Once kale has cooled, process onions, kale, and garlic in a food processor until smooth. Add the rest of the ingredients and process until desired consistency.OR, if you like chunky style guacamole, just chop and mix in a bowl.
  3. Add lime juice and salt to your taste.

Herbed Cream Cheese with Cucumber

  • 1 cucumber, chilled
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup minced fresh herbs (dill, parsley, chervil, chives, etc.)(or 1 1/2 Tbsp dried herbs)
  • 2 Tbsp dill pickle juice
  • 3/4 tsp onion powder (or mince some onion)
  • 1/2 tsp garlic powder (or try mincing your green garlic this week)
  • black pepper to taste
  • 1 green onion (green part only, minced) (You could use the white part in the bok choy salad)
  1. Add the softened cream cheese, dill weed, dill pickle juice,  onion powder, garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
  2. If you’re feeling fancy: scrape into a pastry bag fitted with whichever tip you prefer. You can also use a ziplock bag, or even a bowl. You just need to cover it. We love to use these lilypad lids.
  3. Slice the chilled cucumber and squeeze or spread the cream cheese on top. You can store any leftover cream cheese mixture in the refrigerator for about a week.

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.