Week 1: First week for 2013 pickup

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

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

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

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

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

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

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

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

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

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

Week 19: Roots, Squash and More Greens!

Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
Spaghetti Squash with Meatballs
1 large or 2 medium sized Spaghetti Squash
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
Mozzarella and Parmesan cheese, optional
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.


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

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

Week Fourteen

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

Week 4: You know you’re a CSA member when…

…your fridge if chock-full of greens and you still have one more bag to put away!

Salad for dinner anyone?!

All this goodness led to a great week of cooking! Enjoy these recipes from items made with a Groundswell Community Farm share.

Kohlrabi Cakes: 
Adapted From Asparagus to Zucchini Cookbook
I vary the herbs used in the recipe. If fresh dill is available, I always add some.
True story: My husband asked me if they were crab cakes the first time I made them. I said yes. 
2 medium sized kohlrabi bulbs, reserve leaves for recipe below
1 garlic scape, chopped (or 2 garlic cloves)
2 eggs
1/3-1/2 cup breadcrumbs 
2 tbsp chopped parsley 
1 tbsp chopped chives
salt, pepper to taste
crushed red pepper flakes (optional)
3-4 tbsp oil
4-5 slices cheese (I used Farm Country Dill Cheese), optional
Optional Yogurt Sauce for topping: 
1/2 cup plain greek yogurt
2 tbsp chopped fresh dill (or 2 tsp dried)
1/2 lemon, juice
1 garlic clove, minced
salt, pepper to taste
Mix sauce ingredients and chill while making the kohlrabi cakes. Peel and shred the kohlrabi. Squeeze moisture out of kohlrabi (it helps to place the kohlrabi in a strainer and sprinkle some salt over it, let sit for a few minutes and then squeeze as much moisture as you can out). Add remaining ingredients to kohlrabi in a bowl. Add enough breadcrumbs to form the cakes. Heat a large skillet with 3-4 tbsp oil (enough to coat the bottom of the pan). Form into 4-5 cakes depending on the size you want. Place the cakes into the pan and pan fry 4-5 minutes per side until crispy and cooked through. Place the slice of cheese on top of cake while in pan still if using. Allow to melt. Remove cakes from pan. Serve with a dollop of yogurt sauce.
Kohlrabi Leaf Chips:
leaves from your kohlrabi 
olive oil
salt and pepper
red pepper flakes, optional
lemon, optional
Preheat oven to 450 degrees
In a bowl toss the leaves with enough oil to coat, but not swim in. 
Place the leaves on a baking sheet so they are not overlapping.  Season with salt and pepper. You may add additional seasonings to your liking (sometimes I like a light sprinkling of cumin and chili powder with a squeeze of lime juice, sometimes just salt and pepper will do).
Bake until crispy. 10-15 minutes approximately. Honestly, I have never timed them in the oven. 
Very Green Goddess Dip:
This is a super fresh tasting dip. I like it as a dip or a dressing on salads. Add some fresh tarragon if you have it growing in your garden!  It’s great with radishes, snap peas, broccoli, cauliflower
2 cups (packed) watercress
1/2 cup fresh basil leaves
2 tablespoons chopped fresh chives
1-2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
4 tbsp sour cream (more to taste)
1/2-1 fresh lemon, juiced
2 anchovy fillet, optional (but highly recommended)
2 teaspoon Dijon mustard
2 garlic cloves, peeled OR 1 scape, choped
Assorted cut-up vegetables (for dipping)
Combine first 4 ingredients in food processor; pulse 5-6 times to chop herbs. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl as needed. Season with salt and pepper. Transfer to bowl. Cover and chill.
Serve with vegetables, crackers, croutons, chips, or bread.
You  can also add some milk, cream, or buttermilk to thin out into a dressing for salads. 
The following recipe was submitted by CSA member Jean Lynch-Brandon. Thank Jean!
Shrimp and Garlic Scape pasta
1 lb. shrimp, shells removed, deveined
3-4 garlic scapes, chopped
1 T olive oil
2-3 T butter (salted)
8-12 snow peas, cleaned and halved
3-4 oz. shredded parmesan cheese
½ lb. pasta (whole wheat rotini works well)
Dash salt and pepper
Boil water for pasta.  Prepare other ingredients.
Cook pasta.  While pasta is cooking, heat oil in a skillet on medium.  Add shrimp and scapes to hot oil, cook until done (amount of time depends on the size of the shrimp).  Add snow peas in the last minute of cooking.  When shrimp and vegetables are cooked, add butter.  Once pasta is cooked, drain pasta and then combine pasta, shrimp and vegetables and parmesan cheese.  Serve with a salad.
Butter Braised Kohlrabi:
I have made this side dish several times and it’s always a huge hit. Simple and delicious. 
recipe adapted from Saveur
1 large or 2 small kohlrabi, unpeeled, diced into 1 inch cubes
3/4 cup broth (chicken, vegetable, or pork)
3 tbsp butter
2 sprigs thyme 
salt and pepper to taste
Place kohlrabi, broth, 2 tbsp. butter, and thyme sprigs into a skillet over moderate to high heat, making sure the pan is big enough to fit the kohlrabi in a single layer. Season with salt and pepper. Cover the pan. The original recipe calls for a cartouche, which is  a parchment-paper circle cut to fit inside rim of skillet. ( see picture) Turn heat down to medium low. Cook, stirring occasionally, until kohlrabi is tender and broth is mostly absorbed, about 15-20 minutes. When kohlrabi is tender, add the remaining tbsp butter and swirl until melted. Remove thyme sprigs (the leaves should have come off while cooking). 
Pickled Scapes:
10 Scapes
1 dried pepper(I used cayenne)
1 tsp mustard seeds
1 1/2 cup cider vinegar
1 1/2 Tbsp kosher salt
1 1/2 Tbsp sugar
Cut the flimsy tops off the scapes. Place the scapes in a pint wide mouth mason jar. Squeeze in the dried pepper. Place the seeds, vinegar, salt and pepper in a small sauce pan and heat over moderate heat until the salt and sugar have dissolved. Pour over the scapes. Cool. Refrigerate. 
Note: this is not a canning recipe, rather it is a refrigerator pickle. These scapes will keep for a couple weeks in your fridge. 
Sage Walnut Bread (with Scapes too!)
This bread is sooo good, one of my favorite at- home breads! If no scapes available, substitute a few garlic cloves. 
1/4 cup walnut oil (or butter)
3 garlic scapes, chopped very fine
2 cups warm full fat milk (90-100 degrees)
1 Tbps sugar
1 Tbsp dry yeast
1 1/2 tsp salt
5-5 1/2 cups bread flour
2/3 cup walnuts, toasted
1/2 bunch sage (5-6 sage leaves), chopped
Saute garlic scapes in oil (or butter) 3-4 minutes. Let cool while you heat the milk.  
Whisk yeast and sugar into milk in a large bowl. Mix in scape oil. Top milk with 4  cups flour and salt. Slowly mix in the flour with a wooden spoon until a ball forms. The ball will be quite sticky. Place the dough ball on a well floured counter top and knead in remaining 1 to 1 1/2 cups flour. Knead for 8-10 minutes until a smooth elastic ball is formed. Place dough in an oiled bowel and cover with a damp towel. Allow to rise double it’s volume in a warm draft free spot (80+ degrees if possible) about 45 minutes- 1 hour. Punch dough down and shape into a tight round loaf. Place on a large baking sheet (preferably without sides). Cover with a damp towel and again allow to rise until double in size, about 45 minutes.  
Preheat oven to 400 degrees.
When dough is doubled in size, make three quick long slashes with a sharp knife across the top. 
Place an oven proof pan of water in the oven, sprinkle a bit more water on the bottom right before you place the bread in (please be careful for the steam, don’t let it burn you!).
Place the bread in the oven. Bake for about 25 minutes until golden brown. Transfer to a rack. Cool a few minutes. Serve warm. Great toasted leftover! 

like the simplicity of this recipe. You can really taste and enjoy each ingredient.
You could add a tsp or two of chopped fresh oregano or dill. You could also add chopped olives to the spinach feta mixture if desired.
You may substitute kale or chard or a combination in this recipe, the wilting time will take longer. 
4 Tbsp butter
0.5 lb spinach
2 oz feta, crumbled
fresh grated nutmeg, optional
6 sheets phyllo, thawed
Preheat oven to 375 degrees. 
In a fry pan, melt 1 tbsp butter over moderate high heat. Add spinach and cook until wilted, about 3 minutes. Remove from heat and cool to touch. Squeeze the spinach (or place in clean dish towel and wring out) to remove moisture. Chop spinach.
Combine the feta, spinach, a few sprinkles of fresh grated nutmeg in a boil. Taste for seasoning, add salt and pepper to taste. Some feta cheese is quiet salty and may require no additional salt to the mixture. 
Melt remaining 3 tbsp butter. 
Take 1 phyllo sheet and brush with butter. Top with another sheet and brush lightly with butter again. Cut the stack lengthwise into 3 strips. Put about 1 tbsp filling at the end corner of one of the phyllo strips. Now, fold like a flag. Start by folding into a triangle, covering the spinach mixture. Place seam side down on a baking sheet and brush with butter. Repeat with remaining 2 strips and 4 sheets of phyllo. 
Bake 25 minutes or until golden. 
Greek Inspired Sauteed Bok Choy
1 head bok choy, cut into 1 inch pieces, leaves and stems separated
2 tbsp oil
1 scape, sliced
1/3 cup sliced pitted oil cured olives
1 roasted red pepper cut into thin strips
balsamic vinegar
Heat fry pan over moderate high heat. Add oil, choy stems, and scape to the pan. Saute 3-4 minutes until beginning to soften. Add the leaves, red pepper, olives, and 1/4 cup water. Season with salt and pepper to taste. Cook stirring occasionally until the liquid is absorbed and stems are tender, about 10 minutes. Add a splash of balsamic vinegar at the end of cooking. 
Serve as a side. Great with Mediterranean pizza or spanakopita. 
Kale Quinoa Pilaf
One pot meals are the best! I made this dish with Lacinato Kale and Inca Red Quinoa (I like the texture better), whole wheat Quinoa may also be used.  
Fact: Quinoa is a complete protein, containing all 9 essential amino acids.
7 leaves Kale, stems removed
2 scapes, chopped
1 2/3 cup broth (chicken, vegetable, lamb, pork, or water)
1 cup Quinoa
2-3 oz feta
2 Tbsp oil (or bacon fat)
Tabasco sauce, optional
1/2 lemon , juice
In a medium sized sauce pan, heat oil over medium heat. Add scapes and sautee a few minutes to soften. Add kale, stir and sautee a few minutes (2-3). Add the quinoa and sautee until you hear a faint popping sound from the quinoa (3-4 minutes) stirring constantly. Season with a dash of salt (not too much if your feta is salty) and pepper to taste. Add broth and bring to a boil. Cover and simmer15-20 mintues until the liquid is absorbed. Allow pilaf to cool slightly. Stir in a few shakes of hot sauce and lemon juice. Top with crumbled feta cheese. Serve with a hot buttery, flaky spanakopita or by itself. 

 Thanks so much to Katie, Tom, and the fantastic farm crew for all your work to provide us with amazing produce each week…You guys rock!

Farm Potluck/Cooking Demo Recipes

As promised here are the recipes from Saturdays Party:

Chive Hummus: 
Delicious on crackers, sandwiches, in wraps, or as a dip for raw veggies!
1 cup chopped chives (about 1/2 CSA bunch)
3 garlic cloves (or scapes!)
2 cups cooked chickpea, plus some of the reserved cooking liquid or canned liquid
juice of 1 lemon
2 Tbsp Tahini (optional)
1 Tbsp oil
salt and pepper
Place chives and garlic in the bowl of your food processor and pulse to combine. Add remaining ingredients and combine in food processor until smooth, adding a tablespoon or two of reserved chickpea cooking liquid to get desired consitency. Add salt and pepper to taste.
Mizuna Pesto:
Great on Pizza (with fresh mozzarella and grilled chorizo sausage)  slathered on grilled chicken or fish, tossed in pasta, or spread on grilled cheese sandwiches. 
1 large bunch of Mizuna, (a big handful) 
1 cup pine nuts, toasted
1 cup freshly grated parmesan cheese
3 garlic cloves or scapes
1/4-1/2 cup olive oil
salt and pepper, to taste
Place Mizuna, toasted pine nuts, 1/2 cup parm cheese and garlic  in the bowl of a food processor. Pulse to combine. With food processor running, slowly drizzle in olive oil to get desired consistency and taste. Add salt and pepper to taste. Stir in remaining 1/2 cup parm cheese. 
Spinach Artichoke Dip w/Goat Cheese
perfect way to use a lot of spinach. great hot out of the oven or leftover served the next day. Spread on crackers, baguette, or spread on bread with chicken in a sandwich. Also good on grilled pizza dough! 
5 oz goat cheese
1 cup freshly grated parmesan cheese, plus more for sprinkling on top
1 cup chopped artichokes (jarred in oil) 
1/2 lb spinach
1 garlic clove
juice of 1/2 lemon
Salt and Pepper
Preheat oven to 350 degrees
For the spinach: remove large stems. Bring a large pot of water to a boil. Drop spinach in and boil 3-4 minutes, strain, and drain well. I use a clean kitchen towel:place spinach in the towel  and wring out the moisture from the spinach to get a compact ball of spinach (see picture above). Chop the spinach.
Place all ingredients in a medium sized bowl and combine. Transfer to an oven safe dish and sprinkle some additional parm cheese on top. Bake at 350 for 20 minutes or until slight golden brown. 
Arugula Homemade Mayo
adapted from blender mayo recipe found in Simply in Season. Other greens/herbs could be substituted for the arugula. Basil, parsley, sorrel and mizuna work good as well. 
Homemade Mayo:
1 farm fresh egg
1/2 tsp mustard powder
1/4 tsp salt
1 Tbsp white wine vinegar
1 cup olive oil
1/2 cup arugula, fine chopped
In a blender add egg, mustard powder and salt. Whirl to combine. With blender running on slowest setting, add 1/4 cup olive oil in a slow and steady drizzle. Add white wine vinegar and whirl to combine. Again with blender running on slowest setting, add remaining olive oil and in a slow and steady stream. 
Stir in arugula. 
I love this mayo on sandwiches, especially summer grilled vegetables piled on thick sliced chewy bread! Also great on burgers. 
Swiss Chard Strata
this is basically a savory bread pudding. feel free to omit the meat if you want a vegetarian dish. 
1 tbsp olive oil
1 large onion, thin sliced (see picture)
1/4 lb coppa, proscuitto, pancetta, or cooked crumbled bacon (I used coppa)
10 Swiss Chard leaves, stems removed, sliced 1/2 inch thick
1/3 lb shredded cheese ( I used Farm Country Hot Pepper Cheese)
1 lb focaccia or other day old bread
Salt and pepper
2 3/4 cup milk
9  eggs

in the middle of caramelizing onions. not quite there yet.

In a frying pan over medium high heat, add olive oil. Add the sliced onion and a sprinkle of kosher salt. Stir to combine with the olive oil. Now, cook stirring occassionally for about 20-30 minutes until caramelized. Don’t stir too often. Adjust the temperature so the onions do not brown or char too quickly. You want a deep golden brown color. 
When onions are caramelized, add the meat and swiss chard. Toss until the swiss chard is wilted and remove from heat. 
Cube bread into 1 inch pieces. 
Place 1/3 bread cubes in an 11×7 oiled baking dish. Spread 1/2 chard onion mixture on bread and 1/3 the shredded cheese. Repeat ending with a layer of bread and cheese. 
In a bowl whisk egg and milk with salt and pepper to combine. 
Pour egg mixture over the bread. Let sit 2 hours or overnight covered in the fridge. 
Preheat oven to 350.  Bake until puffed, golden, and cooked through the center.
About 45-60 minutes. 
Great served warm or room temp leftover! 
Basic Vinegrette
remember start with a 3:1 ratio  3 parts oil to 1 part vinegar or juice of citrus fruit
3 tbsp oil of choice (olive oil, safflower oil, walnut oil,…..)
1 tbsp vinegar (white wine, red wine, cider, champagne, balsamic…) or citrus fruit juiced (lemon, orange, lime, grapefruit…)
1/2 tsp mustard (dijon, whole grain, spicy horseradish….)
1/2-1 tsp raw honey, optional
salt and pepper to taste
Place all ingedients in a small glass jar with tight fitting lid. Shake to combine. Taste and adjust  to your preference. 
Other ingredients you may want to add: diced shallot, minced garlic clove, fresh herbs such as thyme, basil, chives, sorrel…
Champagne Vinaigrette is great on the spicy asian mix we get in our CSA share. 
Thyme and orange make a good pairing… Also good is basil and lemon juice with a little extra honey! 
Braised Lettuce with Peas, Proiscuitto, and Pasta
adapted from Mark Bittman’s The Minimalist
2 oz proscitto 
2 tbsp butter
1 boston or bibb lettuce head, cored and leaves trimmed into 3/4 inch slices
2-3 tbsp chives, chopped
1 1/2 cup-2 cups peas, fresh or frozen
1 cup stock (chicken, lamb, pork or vegetable)
1 cup freshly grated Parmesan cheese
salt and pepper
1/2 lb cooked pasta. I used gemelli for the demo. 
Melt butter in a large saute pan. Add proscuitto and cook 3-4 minutes to crisp, stirring constantly. You could substitute pancetta or bacon here. If using bacon omit the butter. OR you can omit the meat for a vegetarian dish. 
Add chives and cook 2-3 minutes. Add peas and stock to pan. Bring the stock to a simmer. Add lettuce and toss until lettuce begins to wilt, about 5 minutes. Remove from heat. Add the parmesan cheese and stir to combine. (You could stop here and serve as a side dish or continue on tossing with pasta and serving as a main dish). 
Toss with pasta and serve. 
Kale Wraps with Pineapple Salsa
Adapted from Vegetarian Times
8 large kale leaves
Rice and Chickpea Filling:
1 tbsp oil
1/2 cup finely chopped onion
1/2 can chickpeas (about 1 cup)
1 1/2 cup broth
1/2 cup basmati rice
1 teaspoon cumin
1/2 teaspoon smoked paprika
salt, pepper
Pineapple Salsa:
10-oz crushd pineapple, drained
1/2 cup chopped red bell pepper
1/2 cup fresh cilantro leaves, chopped
1/4 cup red onion, chopped
1/2 jalapeno, seeded and chopped
1 lime, zest and juice
1 teaspoon sugar
To make rice/chickpea filling: Heat oil in small saucepan over medium heat. Add onion, and cook for 3 to 5 minutes, or until softened. Add chickpeas, rice, cumin, paprika, and salt; sautee for 2 minutes then add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and rice is cooked.
To make salsa: Stir together all ingredients in a bowl. Season with a pinch of salt.
Trim thick part of stems from kale leaves (reserve for another use, recipes coming soon…). 

 Depending on my mood and how hot it is outside , I either make the wraps with raw Kale leaves or I steam them for 2-3 minutes before wrapping. It’s entirely up to you and your preference on this… 

Place kale leaves on work surface. Spoon a small portion of the chickpea mixture in center of bottom of leaf. Fold and roll up leaf. Repeat with remaining kale and filling.
Serve kale rolls with salsa.

Whew, that’s a lot of recipes. Enjoy!

If you have any questions or tips,  feel free to comment away!  

Also, there were a lot of amazing dishes at the potluck, I’d love to share the recipes here on the blog, so email them to me at janadeppe@yahoo.com…Thanks!


week 2: green with a splash of pink

Thanks to Tom, Katie, and the fantastic farm crew, our fridges will once again be filled with springs bounty this week.

Just a quick reminder that if you have recipes or tips that you think other members would benefit from reading, please pass them along to us.

Here are some recipe ideas to get you inspired and cooking this week…

Raw Kale Salad with Honey Orange Vinaigrette 

This is a super refreshing salad that goes great with grilled brats.
I use a homemade whole grain mustard that has horseradish in it for an extra kick in the dressing. A 1/2 teaspoon of prepared horseradish could be added to the dressing if using dijon style dressing.
7-10 leaves  Kale leaves
Pine Nuts (or walnuts)
Orange Zest
Dressing: 3 Tbsp oil, juice of 1/2 large orange (or 1 small orange), 1 sprig of thyme (leaves only), 1 tsp honey, 1 tsp mustard (dijon or whole grain), salt and pepper to taste. 
Place all dressing ingredients in small jar with lid. Shake until combined. Taste and adjust. You may want to add a bit more orange or some orange zest depending on the acidity and taste of the orange you are using. Like your dressing sweeter? Add some more honey…
Cut off thick stems from kale leaves and reserve for another use. 
Hand tear leaves into bite sized pieces into a serving bowl. Drizzle on some dressing, a little bit of this dressing goes a long way, so start with a small amount. Toss salad with nuts and some orange zest. Serve. 
Store remaining dressing in the fridge for later use. 
Chive Blossom Vinegar
1 cup chive blossoms
1 cup vinegar
I used plain ol’ distilled vinegar, but you could certainly use white wine vinegar or apple cider depending on what you have on hand. 
Place chive blossoms in a pint glass jar or vinegar jar. 
Bring vinegar to a boil, remove from heat and pour over blossoms in jar. Make sure blossoms are covered. Store out of direct sunlight. After 2-3 days of infusion, strain the liquid and discard blossoms. The result will be a wonderfully pink vinegar that has a slight garlic onion flavor. Great for making vinaigrette or sprinkling on cooked wilted spinach. 
Bok Choy Egg Salad Sandwich
Bok Choy is incredibly versatile, especially great steamed or stir fried. Most often I find myself stir frying it in spring with radishes, green onions, asian marinaded flank steak and serving over rice (recipe coming soon)…but I also like to use bok choy raw as I would celery. Bok choy brings a nice flavor to egg salad. You can use any egg salad recipe. Below is my go-to recipe:
8 eggs
1/2 cup mayo
splash rice wine vinegar
1 bok choy, leaves separated: stalk diced (see picture to left)
1 tsp mustard
1 Tbsp chives, chopped
2 green onions, sliced green & white parts
Salt and pepper to taste. 
bok choy leaves thin sliced (chiffonade cut)
Place eggs in medium sized sauce pan. Cover with cold water by 1-2 inches. Bring to a boil. Simmer 1 minutes. Remove from heat and let sit 15 minutes. Drain. Run cool water over the eggs. Peel and chop. 
Stir mayo, vinegar, diced choy stalk, mustard, chives, and green onions in a bowl. Add salt and pepper to taste. Gently stir eggs into mixture. 
Serve egg salad on bread, toast, cracker, or over salad.  
I love this egg salad served on Little Rooster Wild Rice and Onion bread, toasted with thin sliced choy leaves that have been tossed with a little oil and vinegar, and a few sliced radishes. YUM! 
Pickled Radishes
There is always some kind of refrigerator pickled veg in my household fridge. I think radishes may be my favorite pickled vegetable. I’ve found that people who say they don’t like radishes enjoy this sweet and sour pickle recipe as it tones down the sharp peppery taste.
They are simply amazing topped on burgers or salads… seriously try this recipe! 
Note: this recipe is for refrigerator use only, not for canning. 
1 bunch radishes, greens removed and reserved for other use
1/2 cup red wine vinegar (or other vinegar you have on hand)
1/4 cup sugar
1/4 cup water
2 tsp kosher salt
1/2 tsp mustard seeds
1/2 tsp coriander seed
1/4 tsp black peppercorns
1/4 tsp juniper berries
1 bay leaf
Slice the radishes very thin. If you have a mandolin, this is a great time to use it! Place radishes in a pint jar.
Place remaining ingredients in a small sauce pan. Bring to a boil and simmer until sugar has dissolved. Remove from heat and let stand for a few minuted to slightly cool. Pour mixture over radishes. Let cool. Place the lid on the jar. Store in the refrigerator. These will last a couple weeks in the fridge. 

Week 1: Bring on the greens!

Your fridge is full of Groundswell Community Farm gorgeous greens and other fresh produce and the season of eating green in almost everything is upon us!

Here are a few recipes and tips based on this weeks share…

Spring Radishes with Chive Butter and Sea Salt 

4 ingredients, easy preparation, and oh so good! This is one of my favorite spring sides. I like this herb butter chalk full of chives, so much so that it’s almost impossible to mix them all in. 
1 bunch radishes
1/2 stick unsalted butter, softened
chives, about 1/4-1/2 of this weeks bunch, approx 4 Tbsps, chopped thin
sea salt or other coarse salt
Using your bunch of radishes, cut the greens off and reserve for another use (but use them soon as they will begin to wilt quickly). Slice radishes in half length wise.
Place radishes in ice water for 10-20min (you can do this a couple hours in advance if desired). The ice water gives the radish a crispy texture.
While the radish soaks, make the herb butter. Place the chopped herbs and butter in a small bowl and blend together. 
Place the radish on a plate and top with the chive butter. Sprinkle with Sea Salt to taste. 
Store remaining chive butter in the fridge  (spread on leftover biscuits (below) or your favorite bread with thin sliced radishes or reserve for later uses!)
Strawberry Vinaigrette
Since strawberries are also in season, thought you’d enjoy this dressing to go with the fresh spinach and lettuce we received this week.
recipe below is adapted from the cookbook Simply in Season
2 cups strawberries, hulled and halved
1 Tbsp plus 1 tsp white wine vinegar (or rice or apple cider) 
juice of 1 lemon
1 1/2 Tbsp honey
pinch of salt
1/8 tsp (a dash) of each: garlic powder, onion powder, dried basil (if you don’t have these in the house, skip them, the dressing will be great without too!)
1/2 cup olive oil 
Add all ingredients expect the oil to a blender. Puree all. Slowly drizzle in the oil with blender running on low. 
This dressing over spinach with sliced strawberries and pecans is spring on a plate!  Goat cheese is a great addition to this salad as well. 
Chive Biscuits
2 cups all purpose flour
1 1/2 tsp sugar 
2 tsp baking powder
1/2 tsp salt
1/4 bunch chives, chopped thin (about 3 tbsp)
3/4 cup cream
1/2 cup whole milk
butter, kosher salt, chive blossoms for garnish (if desired)
Heat oven to 400 degrees. Butter a cast iron biscuit pan or muffin tin (7 muffins) or a baking sheet.
Whisk flour, sugar, baking powder, salt, and chives. Add cream and stir gently just until dough comes together.  Do not over mix this dough. Drop dough by even 7 spoonfulls into pan, tin, or onto a baking sheet. Bake 15 minutes, until golden brown. When the biscuits come out of the oven, place a small dollop of butter on top and allow time to melt. Spread butter over biscuit and sprinkle w/ salt and chive blossoms. Serve warm. 
Sorrel Souffle
adapted from the cookbook Vegetarian Cooking for Everyone by Deborah Madison
Butter, plus 2 tablespoons freshly grated Parmesan Cheese, for dish
1 1/2 cups milk or cream
4 tbsp butter
4 tbsp flour
salt and pepper
pinch cayenne pepper (optional)
4 egg yolks
1 cup cheese, I recommend an alpine style, gruyere or swiss
1 bunch fresh sorrel, thinly sliced: chiffonade cut (see picture below) 
4 tbsp green onion, sliced thin, green and white parts
6 egg whites
chive blossoms, for garnish (optional)
Heat oven to 375. Butter and coat souffle dish (6 cup) or gratin dish (8 cup) with parmesan. 
Melt butter in the medium sized saucepan. Add flour. Stir and cook over medium low heat for a several minutes. Slowly whisk in milk . Stir continously until the sauce begins to thicken (see picture below). Remove from heat. Add cayenne, salt and pepper to taste. Vigourosly stir in egg yolks one at a time until blended. Stir in cheese until melted. Fold in sorrel and chives. 
Beat egg whites until stiff peaks form. Stir in 1/4 of the egg whites into the mixture. Gently fold in the remaining egg whites using a spatula. Transfer mixture into the prepared dish and place in middle of oven. Bake 40 minutes or until golden brown and slight giggle in center. 
Sprinkle chive blossoms on souffle, Serve immediately. 

chiffonade cut

thickened base mixture (before egg yolk addition)

whipping egg whites: stiff peaks

souffle rising in the oven

Lemon Balm infused Vodka
spice up your summer martinis !
Place the leaves from a fresh bunch of lemon balm into a pint jar. Cover with vodka. Place in pantry out of direct sun light. Allow to infuse 2-7 days or longer for stronger flavor.  Taste each day until desired infusion strength is obtained. Strain, Store, and Enjoy! 
Great mixed with muddled strawberries and sun tea. 

first CSA meal of the season

How did you use your CSA share this week?

Let us know if you have any questions!


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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.

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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 © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.