Brussel Up Some Grub

Hello members, welcome to week 17! This week’s share gave us a stalk of Brussels sprouts and parsley root, and if you haven’t cooked with these vegetables very much, we have recipes for frying and roasting them.  We have a potato salad recipe, now that potatoes, celery, and onions are all in season together, and roasted breakfast potatoes that also call for bell peppers. If you used celery to make stock and still have some leftover, try the Blue Cheese and Pecan Stuffed Celery. Enjoy!

Pan Fried Brussels Sprouts

brusselsfry1 brusselsfry2brusselsfry3  Clockwise from top left: 1. freshly cut brussels sprouts placed face down in a hot pan with oil.  2.  the sprouts flipped once. 3. Maple syrup and mustard drizzled in a spiral fashion, ready to be stirred in and served.

Serves 2

  • 1 stalk of Brussels Sprouts
  • 2-3 Tbsp of cooking oil or bacon grease (or a mixture of the two)
  • 2 Tbsp Dijon mustard
  • 3 Tbsp maple syrup
  1. Pop the Brussels sprouts off the stalk and rinse in a colander.  You may spin them in a salad spinner to dry them if you wish.  Slice the sprouts in half.
  2. Heat oil or bacon grease over medium-high heat in a large cast iron skillet or frying pan.  When drops of water sizzle in the oil, add the sprouts.  If you have mad spatula flipping skills, flip all the sprouts so they are cut side down (but don’t burn your fingers! Safety first!).
  3. Let the sprouts fry for approximately 10 minutes then flip and stir with a spatula. Stirring the sprouts too often will cause the pan to lose heat, so I try to flip them only once while cooking.
  4. Fry them another 5-7 minutes, turn the stove off and add mustard and syrup, stir to mix, spoon onto plates, and devour.  Then count the days until the next CSA pickup or farmer’s market where you can buy more brussels sprouts and make this dish again.

Classic Mustard Potato Salad

We doubled this recipe when we made it, that way there is leftovers for lunch. We boiled the potatoes about 8-10 minutes which gave them a good texture, not too hard or too mushy.  We also didn’t wait the full 3 hours to chill it, it was too good!

septemberpotatosalad

  • 2 cups of potatoes, cooked, peeled, and diced into one inch cubes
  • 2 eggs, hard boiled, and finely diced
  • 1/2 cup sweet onions, finely diced
  • 1/4 cup celery, finely diced, about 2 stalks
  • 1/4 cup dill pickles, finely diced
  • 1/2 cup of mayo or vegan mayo
  • 1 Tbsp yellow mustard
  • 1 Tbsp pickle juice
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 Tbsp sugar
  1. In a large bowl, combine the onion, celery, pickles, mayo, mustard, pickle juice, salt, pepper, sugar. Stir well to combine.
  2. Add in potatoes and eggs. Stir gently until well coated.  Cover and chill at least 3 hours.

Blue Cheese and Pecan Stuffed Celery or Dip

  • 4 oz softened cream cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup chopped, toasted pecans
  • 2 Tbsp dried cranberries, chopped
  • Celery stalks
  • Cracked black pepper (optional)
  1. Combine cheese, pecans, and cranberries.
  2. Spread on celery stalks, top with black pepper.
  3. If your celery stalks are on the narrow side, use them as dipping tools.  That’s right, homo sapiens uses food to scoop up other food. Human ingenuity at its finest.

Parsley Root Fries

Serves 2-3

  • 3 large parsley roots (or about 1.5 lbs.)
  • 2 Tbsp olive or canola oil
  • salt and pepper
  • rosemary (optional)
  1. Preheat oven to 400 degrees.
  2. Peel the parsley roots (or wash them very well) and chop into french fry-sized sticks.  The thinner the sticks, the crispier they will get.  Toss with oil, a dash of salt and pepper, and rosemary if desired.
  3. Roast on a baking tray for 20 minutes, toss, and place back in the oven for another 5-10 minutes until golden on the edges with crispy edges and a tender center.

Breakfast Potatoes

Serves 5

  • 2.5 lbs. potatoes, cut into chunks
  • 2 cloves of garlic, minced
  • 1/2 an onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, copped
  • 2 Tbsp olive oil
  • 2 Tbsp melted butter
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss together all ingredients.
  3. Pour potatoes onto a rimmed baking sheet.  Bake for 20-25 minutes, tossing twice.
  4. Raise the heat to 500 degrees, bake until crisp and brown, 10-15 more minutes, tossing twice.

Autumn You Glad We Have More Soup Recipes?

Hello Members, welcome to week 16!  We have some more soup recipes for you, including a black bean soup that doesn’t call for stock (you sort of make stock as you make the soup).  There is also a roasted root vegetable salad, so if those delicious bunches of beets and carrots are starting to pile up in your fridge, it will be a good outlet to use them up. We were also feeling a little decadent, so two of the recipes call for cream and cream cheese.  Enjoy!

Beezie’s Black Bean Soup

  • 1 lb. dry black beans
  • 1 1/2 qts. water
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 large red onion, chopped
  • 6 cloves of garlic, crushed
  • 2 bell peppers, chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/4 cup dry lentils
  • 28 oz. can of peeled and diced tomatoes (or peel and dice tomatoes you have)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 3 Tbsp red wine vinegar
  • 1 Tbsp salt
  • 1/2 cup uncooked white rice
  1. In a large pot over medium high heat cook the beans in water that is 3x higher than their volume. Let boil 10 minutes, then cover and remove from heat, and let stand one hour. Drain and rinse.
  2. In a slow cooker, combine soaked beans, 1 1/2 qts. water, and cook for 3 hours on high
  3. Stir in carrot, celery, onion, garlic, bell peppers, japenos, lentils, and tomatoes.  Add all the seasonings.  Cook on low for 2-3 hours.  Stir the rice into the cooker during the last 20 minutes.
  4. Puree about 1/2 the soup in a blender or food processor, add back to the pot and serve.

Winter Root Vegetable Salad

If you don’t have parsnips and turnips on hand, substitute them with more potatoes, beets, carrots, etc.

Serves 4-6

  • 2 beets, peeled and cut into wedges
  • 4-5 carrots, peeled and sliced
  • 1 red onion, peeled and cut into wedges
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 turnip, ends cut off and cut into 1 inch pieces
  • 8 fingerling potatoes, cut in half lengthwise
  • 3 Tbsp extra virgin olive oil
  • garnish with pine nuts and/or feta cheese

For balsamic vinaigrette:

  • 1/2 shallot, finely diced (or onion)
  • 1 garlic clove, minced
  • 2 Tbsp light brown sugar
  • 1/3 cup balsamic vinegar
  • 2/3 cup EVOO
  • Salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Place all root vegetables in a large bowl, drizzle with olive oil and toss together. Season with salt and pepper.
  3. Divide mixture between two sheet pans and spread evenly.
  4. Roast vegetables for 30-40 minutes, gently tossing with wooden spoon.
  5. Remove from oven and allow to cool.
  6. Transfer vegetables to large mixing bowl, and gently toss with balsamic vinaigrette.
  7. Top with pine nuts and feta and serve!

Creamy Mashed Carrots

creamymashedcarrots

Serves 8

  • 2 lb. carrots, peeled and thinly sliced
  • 14 oz. can of chicken broth
  • 1/2 cup chive and onion flavored cream cheese (or regular cream cheese with some chives and onion tossed in!)
  1. Bring carrots and broth to a boil in sauce pan on high heat, cover.
  2. Simmer on medium low heat 30 minutes, or until carrots are very tender and most of the broth is absorbed.  Uncover for the last 5 minutes.
  3. Remove from heat, mash until smooth, add cream cheese, stir until melted.
  4. Optional: top with chopped chives, parsley, herb of your choice.

Decadent Broccoli Cheese Soup

Serves 4

  • 1 Tbsp melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups Half and Half (or 1 cup H&H and 1 cup milk, or just milk.  Note, the lower the fat content, the more chance of curdling if heated too high.  Always watch your heat, there may be no crying over spilt milk, but there is crying over curdled milk)
  • 2 cups chicken or vegetable stock
  • 1/2 lb. broccoli
  • 1 cup of carrots, julienned
  • 1/4 tsp nutmeg
  • 8 oz. shredded sharp cheddar cheese
  • salt and pepper
  • crusty bread for dipping
  1. Saute onion in the tablespoon of butter, set aside.
  2. Cook 1/4 cup melted butter and flour in a stock pot over medium high heat, stirring with a whisk, for 3-5 minutes.  Stir constantly, then add half and half.
  3. Add chicken stock, simmer for 20 minutes.
  4. Add broccoli, carrots, and onions.  Cook over low heat, 20-25 minutes.
  5. Add salt and pepper, optional: puree in a blender or use an immersion blender.
  6. Add cheese and nutmeg over low heat, remove from heat and enjoy.

White Bean and Tomatillo Soup

Serves 4-6

  • 1 lb. dry northern beans, soaked overnight or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
  • 1 onion, diced
  • 2 – 3 garlic cloves, diced
  • 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
  • 1 jalapeno, seeds removed and diced
  • 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
  • 2 cups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • mineral salt to taste
  • pinch or two red pepper flakes
  • small glug of olive oil
  • 1/4 cup cilantro, chopped
  • avocado, diced, to serve
  • lime wedges, to serve
  • corn or flour tortillas, or tortilla chips to serve
  1. Remove husks from tomatillos, chop into quarters. Remove seeds from jalapenos, dice.  Dice the onions and garlic.
  2. In a large pot heat oil over medium high heat and saute onions for 3 minutes.  Add garlic, jalapenos, tomatillos, cumin, coriander, and pinch or 2 of salt.  Saute 5 minutes.
  3. Add liquid and beans, bring to a boil and cover. Reduce heat and simmer, 1 hour for soaked beans and 30 minutes for canned beans.
  4. Serve with cilantro, avocado, limes, and tortillas.

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.

 

Last Post of 2013

Wow! It always amazes me when we get to the end of another CSA season.  The season flies by filled with delicious produce and then we are plunged into Michigan winter.  Hopefully you have some yummy veggies canned or in the freezer to remind you of the summer’s bounty.  A soup pulled out of the freezer in January will bring a smile to my face as I remember the yummy produce from the harvest.   Here is another soup that we really enjoy.  It is a little spicy so you could tone down the curry if you so desired.  I love the velvety texture of butternut squash pureed in a soup.  I hope you enjoyed the recipes throughout the summer.  Sorry I didn’t get in as many pictures as I had hoped for.  It always drove me nuts when I realized we had eaten a dish the night before that I needed a picture of.  Alas.  I will probably start taking pictures of everything I cook now.  It did make me laugh when I’d be taking a picture and one of my kids would be unimpressed with the presentation and alter it accordingly for me.

Curried Butternut Squash Soup
3.5 Tablespoons butter
4 teaspoons curry powder
2 apples, peeled, cored and cut
1 cup apple juice
Fresh ground pepper
2 cups chopped onion
2 butternut squash, cut into chunks
3 cups chicken broth
.5 teaspoons salt
In a large pot, melt the butter.  Add onions and curry powder.  Cook covered 20 minutes over low heat.  Pour in broth.  Add squash and apple chunks.  Bring to a boil.  Reduce heat, simmer until squash and apples are tender about 20-25 minutes.  Transfer chunks to blender.    Add some liquid (.5 cups) and process until smooth.  Return soup to pan.  Add juice and remaining reserved liquid until you reach desired consistency.  Keep warm over low heat.

Here is a wonderful side dish that uses the butternut squash in a different way.  This is great as a Thanksgiving side.

Wild Rice with Butternut Squash, Leeks and Corn (from Bon Appetit)
1.5 cups wild rice
2 teaspoons kosher salt
3.5 cups cubed, peeled butternut squash
3 Tablespoons olive oil
6 Tablespoons butter
1.5 cups finely chopped leeks (white part only)
1.5 cups corn
1 Tablespoon chopped fresh parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Soup Weather with a little hope for some Indian Summer

Despite absolutely glorious weather for the last 2 weeks, today definitely feels like winter may be right around the corner. This weather makes me want nice thick, homemade soup for lunch/dinner and to store some in the freezer so that when I don’t have as many wonderful fresh vegetables available to me, I can pull out a homemade batch of soup. Both of the following soups can be prepared and then frozen for a later meal. For the pumpkin soup, you could substitute butternut squash, buttercup squash or calabaza for the pumpkin if necessary.
Pumpkin Pear Soup
1 pie pumpkin, about 2.5 pounds, baked and chopped (see below for instructions)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 pears, peeled, cored and diced
2 Tablespoons butter
3 cans (or about 40 ounces) chicken/vegetable broth
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 Tablespoon maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1 cup cream
1/2 teaspoon cardamom
To prepare the pumpkin or which ever squash is being used, preheat oven to 350 degrees. Cut the pumpkin into quarters. Put on baking sheet and roast for about 45 minutes or until tender. Let cool and then peel. Now you can chop it up for the recipe.
Cook carrots, celery, onion and pears in butter in a large pot for 10 minutes. Add the broth, nutmeg, cinnamon, syrup, salt and pepper and pumpkin. Simmer for 30 minutes. Cool slightly. Puree with a stick blender or in a blender (if you use a blender and it is still hot, remember to take out the insert in the top and hold a clean dish towel over the opening to allow steam to escape). Return to pan. (If you are going to freeze the soup, this is the time. When you are ready to serve it, heat the soup up and continue the recipe.) Pour 1/2 cup of cream into soup. Beat the rest in a bowl. Stir the cardamom into the whipped cream. To serve, ladle soup into bowls. Dollop with whipped cream.
DSCN3752

Split Pea Soup with Ham (The New Basics Cookbook)
1 pound dried green split peas
5 cups chicken stock
5 cups water
1 meaty ham bone or 2 smoked ham hocks (I prefer the ham bone to the ham hocks)
2 ribs celery, leaves included, diced
3 Tablespoons chopped fresh parsley
1/2 teaspoon crumbled dried tarragon leaves
4 Tablespoons unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 Tablespoons dry sherry
1/2 teaspoon freshly ground black pepper
Rinse the split peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil. Add the ham bone, celery, 1 Tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally for 45 minutes. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 Tablespoons parsley. Heat through and serve immediately.

Another favorite cold weather dish around here is pot pies. Actually I could probably serve this at any point in the year and it would be a hit but I enjoy it more in fall or winter. This recipe is adapted from Moosewood Restaurant New Classic Cookbook. When I was growing up I know I always preferred pot pies that had crust around the whole pie and not just on the top so, rather than do the biscuit topping the original recipe calls for, I use a pie crust and line 4 small oven safe baking dishes. I then pour in the contents and wrap the pie around over the top. I can safely say that it isn’t a work of art but it is gobbled up around here and that is all that I am looking for. You can use any number of different vegetables in the pot pie depending on what you have. I almost always throw in carrots and sometimes green beans. My kids will eat things in a pot pie that they might not eat plain (i.e. sweet potatoes). Last night when I made it, I didn’t have mushrooms so just beefed up the other amounts of vegetables and it worked out just fine.
Homespun Pot Pie (adapted from Moosewood New Classic Cookbook)
1 Tablespoon vegetable oil
2 cups coarsely chopped onions
2 to 3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
4 to 5 cups sliced or halved mushrooms
1 tablespoon dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips
1/2 teaspoon ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 Tablespoon soy sauce
1/2 teaspoon salt (I omit this salt)
Preheat the oven to 400 degrees. Line four small baking dishes with pie crust. I think you could make as many as six because I always have a fair amount of leftover filling that I use in the following days.
Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and the water or stock and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes, until the vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt(if using). Pour the vegetables into the prepared baking dishes. Wrap the pie crust over the top. Bake for about 20 minutes or until they start to bubble and the crust is golden.

Sometimes (and some weeks more often than sometimes) I just don’t have my act together and am trying to throw something together at the last minute. This summer I embraced the frittata for dinner when that happened.  I don’t know that there is any one recipe I used so the following recipe is just an example.  A frittata is a good vehicle for extra greens, potatoes, onions, herbs, peppers, zucchini and probably many other vegetables.  I’d cut the following frittata into wedges and serve it with salad or some fresh fruit.  Both of my kids like most things when cooked into a frittata.

Frittata
1 Tablespoon olive oil
4 small new potatoes, quartered
1 small onion, chopped
Handful or two of spinach
3/4 cup cherry tomatoes, halved
2 Tablespoons chives, chopped
5 eggs
1/4 cup milk
Salt
Pepper
Heat olive oil in a 12″ oven-safe skillet over medium heat.  Add potatoes and onions and saute until tender.  Add spinach and cook until just wilted.  Whisk the eggs, milk, chives and salt and pepper to taste.  Lower the heat to medium low and add the egg mixture to the skillet.  Stir quickly to get everything mixed together.  Cook until the bottom is just set and sides are starting to pull away, about 5 minutes.  The top will not be completely cooked yet.  Place the skillet under the broiler and cook for about 3-5 minutes or until the frittata is puffed and set.  Serve immediately with cherry tomatoes sprinkled over the top.

This recipe isn’t very cold weather oriented but maybe we’ll have a few more nice warm days and some fish on the grill will sound good to you.  The original recipe called for packaged slaw.  I always thought I didn’t like coleslaw but then when I made it myself once, I realized how delicious it could be.  I’m sure you can cut it thin enough for slaw but I have a bargain mandolin so use that and it works wonderfully.  We usually put our fish and slaw in tortillas.  My son will eat a mountain of these.

Whitefish with Vegetable Slaw (adapted from The New Grilling Book)
1 pound mahi mahi or tilapia fillets
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
3 Tablespoons olive oil
1 Tablespoon honey
1 fresh jalepeno, seeded and finely chopped
3 cloves garlic, minced
1/8 teaspoon salt
1/3 head of green cabbage, thinly sliced
1/3 cup red cabbage, thinly sliced
2 carrots, shredded
1 cup shredded jicama or kohlrabi
Rinse fish. Pat dry.  Place fish in shallow dish.  For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalepeno, garlic and salt.  Divide mixture in half.  Stir lime peel into one portion of dressing.  Pour dressing with lime peel over fish to marinade.  Marinade about 30 minutes at room temperature.
For slaw, combine cabbages, carrots, jicama and/or kohlrabi.  Pour remaining dressing over slaw and toss to coat.  Chill until time to serve.
Preheat grill.  Grill fish directly over medium coals until fish flakes easily (about 4-6 minutes per half inch of fish).    Serve fish with slaw.
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Fall Vegetables

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

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

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

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

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

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

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

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

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

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.
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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
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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.

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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.
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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.

Cool and Refreshing Salads!

Cucumbers in cool sour cream; so simple and refreshing! This recipe has been in our family going back to when I was a small child. It somehow became a Christmas tradition and my Aunt Janis makes it every year. We really enjoy it in summer when the cukes and onions are plentiful and we can sit down and eat a whole bowl full!

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Aunt Janis’ Cucumbers and Sour Crème
(serves 4)

4 medium size cucumbers
spoonful of sugar, more or less, depending on how large the cukes
1 small/medium white onion
1 Tbs white vinegar (don’t use white wine vinegar, too sweet, just use plain white vinegar)
1 cup sour cream
salt and pepper

Peel cucumbers and slice very thin. Sprinkle the spoonful of white sugar and gently mix, set aside.
Slice the white onion very thin and mix in with the cucumbers.
Whisk the sour cream and white vinegar together, add salt and pepper to taste. Taste the dressing; it should not be overly tart but should have a slight tang to it from the vinegar. Add more vinegar if you can’t quite taste it.
Mix the dressing in with the cucumber/onion mixture and put back in the fridge for a few hours.  Mix before serving and enjoy this refreshing dish!

I have been carrying around this recipe for about a 5 months, patiently waiting for the blueberries and the kohlrabi to be in my fridge in the same week. I must confess, after all that waiting I really had built up quite an expectation for this recipe! After making it this week, I debated on whether to include it or not. It was very interesting but I was not blown away. But wait… the next day I ate the leftovers and now I am obsessing about whether there will be kohlrabi at the pick up this week so I can make it again! Absolutely delicious and gets super high marks for being a fabulous leftover and make-ahead-friendly dish!

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Kohlrabi, Fennel and Blueberry Salad
(adapted from Food & Wine, makes 4 servings)

1/2 cup almonds, toasted
1 large kohlrabi, or two small, peeled
1 fennel bulb, trimmed
1 cup blueberries, washed
2 Tb mint leaves
1/2 cup goat cheese, crumbled

Dressing:
1 Tbs fresh ginger, peeled and minced
2 Tbs minced shallot
1 Tbs white balsamic vinegar
1 Tbs mayonnaise
1-1/2 tsp Dijon mustard
1 tsp soy sauce
2 tsp maple syrup
1/4 cup grape seed oil
salt and freshly ground pepper

Toast the almonds in a preheated oven at 350 for 8-10 minutes, checking to make sure they don’t get too dark. Pull out and cool on a separate plate.

Whisk the dressing ingredients and set aside.

Thinly slice the kohlrabi with a mandolin or cut into matchstick size pieces and place in a medium size bowl. Thinly slice the fennel, coarsely chop the almonds and add both to the bowl. Pour in the dressing and toss to coat. Add the blueberries, goat cheese and mint, gently mixing them in, being careful not to mash the berries. If you can wait until the next day to eat it you won’t be disappointed! 

NOTES:
You can toast the nuts days beforehand and store them in a plastic baggy.
The dressing can be made ahead, as well.

Enjoy the rest of August!

Lisa McLean

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

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

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

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