Week 22: Last Week of our 2011 CSA

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

Week 20: Orange!

 Creamy Butternut Squash Orzo
recipe adapted from Simply in Season
 
1 cup onion, chopped
In a frypan saute over medium heat in 1 Tbsp oil until tender, about 6 minutes
 
1 clove garlic, minced
Add and saute until fragrant, about 1 minute
 
1 butternut squash, peeled, seeded, and cut into 1/2 in pieces
Add and stir to coat
 
2/3 cup vegetable or chicken broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
 
4 cups water or broth
1 cup orzo
While squash cooks, bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite. About 8 minutes. 
 
1/2 cup parmesan cheese, finely grated
2 Tbsp fresh sage, chopped
Stir in. Salt and Pepper to taste. 
 
Kale, Caramelized Onion, Sausage and Mushroom Pasta
Not a meat eater? No problem, omit the sausage and leave it as is or add a can of pinto beans. 
 
1 tbsp olive oil
1/2 large onion, sliced thin
8 oz mushrooms, sliced thin
2 garlic cloves, minced. 
1 lb ground sausage (I used Italian, chorizo would work great or plain) 
1/2-1 cup parmesan cheese
20 leaves kale, thick stems removed
1/2 lb pasta (I used penne rigate)
1 cup parmesan cheese, freshly grated. 
 
In a large fry pan add the olive oil over medium high heat. Add the onions and toss to coat in oil. Salt the onions. Cook, stirring occasionally until they turn a golden brown (about 15 minutes) OR simply saute them and move on to the mushrooms. Add the garlic and mushrooms. Saute a few minutes. Start the water for the pasta and add the pasta cooking according to package directions. Add the sausage and cook until it is cooked through. Add the kale and a spoon of the pasta cooking water. Toss with the cooked pasta. Stir in parmesan cheese. 
 
Crab Salad with Celeriac and Carrots
Dressing: 2-3 Tbsp mayo, a few dashes hot sauce, 2 tsp whole-grain mustard, 2 tbsp fresh lemon juice, slat and pepper. Stir to combine in small bowl.
2 Tbsp minced scallion
1/2 lb celeriac, peeled
2 medium sized carrots
1/4 cup thinly sliced red onion 
1 rib celery, thinly sliced
1/2 lb lump crab meat
Salt and Pepper
In a bowl, combine dressing ingredients.
Fine julienne (matchstick) the celeriac and carrots. Add ingredients to a large bowl. Pour dressing over indredients. Stir to combine. Chill for at least 1 hour. 
Great on bread or over crackers over over greens! 
 
Southwestern Stuffed Acorn Squash
Also makes a stuffing for stuffed green onions! 
 
2 acorn squash
1 lb Chorizo (or omit and add extra black beans)
1 small onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
dash of cayenne pepper
2 cups chopped tomatoes (or diced from canned tomatoes)
1.5 cups cooked black beans, drained
several dashes hot sauce, optinal
satl, pepper
1 cup shredded cheese, optinal
cilantro, choppped
sour cream, optinal
 
 
 
Preheat oven to 375 degrees. Cut Squash Diagonally in 1/2, Scoop out insides. Place on a cookie sheet cut side down. Bake 45 minutes. While squash is baking, coat a skillet with oil over medium high head. Add sausage, browning and breaking up as it cooks. Add onion and garlic. Saute a minute. Add peppers and tomato. Add spices and black beans and hot sauce. Simmer until tomatoes are broken down and all is cooked through. 
When squash is tender, fill halves with mixture (you may have some leftover, it’s great as a nacho topping on chips!). Top with cheese and cilantro. Bake until cheese is melted. Top with a dollop of sour cream if desired. 
I served this with a side of roasted broccoli, onions and mushrooms. Simply toss with a little olive oil, add the spices you want (I used smoked paprika and cumin), salt and pepper and toss in a 400 degree oven for about 20 minute (stir 1/2 way through cooking). 
 
 
 
Roasted Beet, Pear, Goat Cheese Salad w/ Balsamic Vin and Candied Walnut
3 beets, roasted, sliced thin
1 pear, cored and sliced thin
2 oz goat cheese, curmbled
1 head lettuce, washed and torn into a bowl
Place the beets and pear on the lettuce. Toss with dressing (recipe below) Sprinkle on Candied Walnuts (recipe below) and goat cheese. 
 
Balsamic Vin: 1 Tbsp balsamic vin, 3 Tbsp oil, 1/2 tsp dijon mustard, 1/2 tsp honey, salt and pepper. Shake in a container with a screw top lid.
 
Candied Walnuts 
1/2 cup sugar
1/4 cup water
1/2 tsp cinnamon
1 cup walnuts
1/2 tsp vanilla
Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring constantly (about 6 minutes). Add pecans and vanilla; cook until all syrup is absorbed and pecans are coated, stirring constantly (about 12 minutes). Spread pecan mixture on a baking sheet coated with cooking spray. (Pecans will have a sugar coating.) Separate pecans into halves. Cool completely
 
Thanks to Tom, Katie and the amazing Groundswell Community Farm Crew for the fabulous fall produce! 
 

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 16: Summer meets Fall

Thanks to Tom, Katie and the farm crew for all the lovely produce this week! 
 
Homemade Tomato Ketchup
2.5-3 lbs ripe red tomatoes, quartered
1 medium red onion, finely chopped
1 red bell pepper, cored, seeded and chopped
1 garlic clove, thinly sliced
1 T black peppercorns
1 T mustard seeds
1 T allspice berries
1 tsp whole cloves
2 tsp celery seeds
1 thin slice fresh ginger
cinnamon stick
2 bay leaves
2 tbsp packed dark brown sugar
1/2 tsp sweet paprika
1/3 cup apple cider vinegar
1 tsp coarse salt
Large pinch cayenne
Quarter the tomatoes, place in strainer and allow to drain for a few hours to release excess water.  Place tomatoes, onions, bell pepper and garlic in a large pot.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft about 30 minutes.  Pass through a food mill 2 or 3 times starting with a course blade and working to the finest blade until you have a very smooth puree. Alternatively, puree in a blender until smooth and pass through a fine strainer into a large bowl.  Place peppercorns through bay leaves on a piece of cheesecloth and tie it up to form a bag.  Add to tomato mixture along with brown sugar, paprika, vinegar, salt and cayenne.  Simmer slowly stirring frequently until ketchup is very thick, at least 2 hours.  Remove cheesecloth bag.
 
Fajita Burritos
1 large green bell pepper, sliced
2 large red bell peppers, sliced
1 large onion, sliced
1-2 hot peppers, minced, optinal
fajita seasoning (I use Moctezuma’s, from their food store on lexington ave in GR)
salt and pepper
2 steaks, sliced, optinal
juice of 2-3 limes
8 oz package mushrooms, optinal
Black Beans
Flour Tortillas, the burrito sized
Cooked Rice
Pico de Gallo (see recipe below)
other additional topping suggestions: guacamole, cheese, sour cream, salsa verde (with tomatillos)
In a large frying pan coated with oil, add the peppers and onion. Cook over medium high heat until nearing the desired degree of doneness. Add the limes and fajitas seasoning, stir. Add the steak and mushrooms and more seasoning if desired. Saute until the meat is cooked to the desired degree of doneness. 
Take a warmed flour tortilla and load it up with rice, beans, pepper and steak filling, toppings and roll it up like a Burritos (good luck with not filling it entirely too full!). 
 
Pico de gallo
 
 
 
4 large tomatoes, diced
1 large red onion, diced
2 small hot peppers, diced
1 bunch cilantro, chopped
pinch of salt
juice of one lime
Combine all ingredients in a bowl. 
 
 
 
 
 
 
 
 
Boiled Greens over Polenta w/Braised Lamb Shanks
For the lamb shanks:
4 (12-ounce) lamb shanks, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
3/4 cup dry red wine
1 quart diced tomatoes
oregano, chopped
1/4 cup chopped parsley (from top of parsley root if you have it)
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Sprinkle lamb with salt and pepper. Add lamb to pan, and cook on each side or until browned (about 5 minutes per side). Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Add butter and sugar as desired and bring sauce to a boil,  cook 10 minutes or until thickened. If you want a smooth sauce, use an immersion blender or pour the sauce into a blender and puree (be careful for the steam and only put small amounts in the blender at a time). Return lamb to pan; cook until lamb is thoroughly heated. Stir in parsley. Serve over polenta with boiled greens.
 
For the polenta: 
While the lamb is simmering, start your polenta. 
5 cups water
1 cup coarse cornmeal
Bring water to a boil and slowly rain in the polenta, whisking constantly. As the sauce starts to thicken, switch to a wooden spoon. Simmer on a very gentle heat for 30 minutes (I turn the burner on low and move the pan to the side of the burner so part of it is off), stir occasionally. Start a double boiler with about 1.5 inches of simmering water. Transfer the polenta to the double boiler, place a piece of parchment paper directly on the surface (to stop the formation of a crust). Leave over simmering water for 45 min-1 hour.
 
For the greens:
I like to use a bunch of mustard greens, thick stems removed and large sliced. you could also sub kale or collard greens.
1/2 cup onions, chopped
1 garlic clove
1/2 tsp mustard seeds, optional
salt and pepper
olive oil
Coat a medium sized sauce pan with olive oil. Add onion and saute for 5 minutes or until cooked. Add garlic and mustard seeds. Saute 2 minutes. Add greens and saute until just beginning to wilt. No add about 1 cup water or until just barely covering the greens. Cover and simmer 30 minutes. Use a slotted spoon or tongs to remove the greens from any remaining liquid.
Sometimes I like to make boiled greens, mix them with a little stone ground mustard and serve them over grilled brats. 

 
Open Range Vegetable Kebabs 
1 eggplant, cut into large cubes
1 large onion, cut into large bite sized pieces
2 bell peppers, cut into large squares
1 cup cherry tomatoes
5 potatoes, cut into chunks
mushrooms, if desired
garlic cloves, if desired
Olive Oil
Salt, Pepper 
Fresh herbs, chopped (any that you want)
Skewers (I recommend metal if you are cooking them outside over a fire. If you are cooking over a grill and using wood skewer, remember to soak them for at least 30 minutes before using)
Par boil the potatoes. Place in boiling water for 5 minutes (so they are not cooked through but begining to soften).
 
 
 
 
 
Start your fire and get it nice and hot. Alternate the ingredients on a skewer. Place skewer over a grill grate placed on the fire pit. Cooke until desired degree of doneness, flipping the skewer a few times during cooking for even heat. 
Serve with homemade ketchup from above. Also good with beef, cubed and marinated in a little red wine and olive oil. I usually place the meat on a separate skewer as the cooking time is different from the vegetables. 
 
 
 
 
 
Bulgar Pilaf with cherry tomatoes and raisins
2 cups beef broth
1 cup bulgar
1/2 cup raisins
1 cup grape tomatoes, quartered
salt, pepper
chopped parsley for garnish
 
 
 
Combine broth, bulgar, raisins, tomatoes in a medium saucepan. Bring to a boil. Cover and simmer 15-20 minutes until liquid is absorbed. Remove from heat. Serve warm or cold.
 
 
 
 
Roasted Broccoli with Tahini Sauce
I always have a jar of tahini sauce hanging out in the fridge. This is a great use for it! 
2-3 cups broccoli florets, trimmed and cut
2 Tbsp olive oil, divided
salt, pepper
2 garlic cloves, slivered
2 Tbsp tahini
1 lemon, juice
Preheat oven to 450 degreed.
Toss broccoli w/ 1 tbsp olive oil, salt, and pepper. Spread on baking sheet, roast 15-20 minutes until florets start to brown.
Heat remaining tbsp oil in sautee pan over medium heat. Add garlic and sautee 1 minute. Stir in tahini and 1/3 cup water. Simmer 1 minute until starts to thicken. Remove from heat, stir in lemon juice. Toss with hot broccoli.


Week Fourteen

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

Week 13: late summer recipes

 
Grilled Vegetable Lasagna
1 eggplant, cut into 1/4 in slices
1 zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
4 portabello mushrooms
2 bell peppers, preferably sweet red, cut in half
olive oil
salt, pepper
8 oz ricotta cheese
1/2 cup basil pesto 
1 egg
7 lasagna noodles
3 cups marinara sauce, homemade or store bought
fresh oregano, chopped
1.5 cups mozzarella or cheese of your preference
 
Coat veggies with a little olive oil and sprinkle with salt and pepper. Place veggies on the grill, red peppers cut side down. Zucchini, summer squash and eggplant will only take a couple minutes on each side. Grill Red Peppers until they begin to char on the skin. Grill mushrooms until they are cooked through. Place red peppers in a baggie and seal. After a couple of minutes, remove the red pepper from the bag and peel the charred skin off. Slice the red pepper into strips. Cut the mushrooms into slices. 
Cook the lasagna noodles according to the package directions. 
Preheat oven to 375 degrees.
Make the pesto or if it is made already, place it in the bowl of a food processor. Add the ricotta cheese and whirl to combine. Stir in the fresh oregano. 
Spread 1/4 cup sauce on the bottom of an 8×8 oven safe pan. Arrange 1/3 of the noodles (cut to fit) over the sauce. Top with 1/2 veggies and 1/2 ricotta mixture and 1/2 cup marinara sauce. Sprinkle with 1/3 the cheese. Arrange 1/3 more noodles, 1/2 cup sauce, rest of the veggies and the rest of the ricotta mixture. Sprinkle with 1/2 of the remaining cheese. Cover with remaining noodles. Spoon remaining sauce over the top and sprinkle with remaining cheese. 
Bake 375 degrees for 1 hour or until cheese is bubbly and lasagna is cooked through. 
 
 
Cauliflower Red Lentil Curry
Basmati Rice, cooked
2 Tbsp butter
1 small onion, chopped
1 tsp mustard seeds
1 tsp coriander seeds
2 tsp fresh ginger, grated
1 serrano chili pepper
1 cup red lentils
1 tsp turmeric
1 tbsp curry powder, I like to use a mild curry powder blend
salt, pepper to taste
1 can coconut milk
1 head cauliflower florets
fresh lime juice, or lemon juice
 
Melt butter in a saute pan over medium high heat. Add onion and cook for a few minutes. Add ginger, coriander and mustard seeds and saute for a few minutes, stirring constantly. Add lentils and spices and 1.5 cups water, salt and pepper. Bring to a boil and simmer about 10 minutes, stirring occasionally. Add the coconut milk and cauliflower florets. Simmer 7-10 minutes or until the cauliflower is tender.
Serve over rice with a little lime juice. 
 
Tahini Curly Kale Salad
I actually received the tahini dressing from a friend, but I imagine it is simple to whip one up. Store bought tahini dressing may also be used here. 
 
10 curly kale leaves, stems removed and discarded, leaves torn into large pieces
1 cup cherry tomatoes, halved
1/4-1/3 cup Tahini Dressing
1 Tbsp sesame seeds
 
Place the kale leaves in a bowl. Pour some tahini dressing over the kale and toss to combine, making sure all is covered with the dressing. Add the cherry tomatoes and sesame seeds and drizzle with a little more dressing. 
You can serve this right away, but I like it best after it has chilled overnight in the fridge. 
 
Peasant Soup
10 leaves Swiss Chard, remove thick stems and dice small, stack roll and cut leaves thick, separate 
1/2 sweet onion, chopped
1 garlic clove, minced
olive oil
3 cups beef broth
1.5-2 cups diced potato (I used fingerling)
Balsamic Vinegar
Salt and Pepper
 
In a medium sized sauce pan, add a swirl of olive oil (about 1/2 tbsp). Add onions and Chard stems and saute 5-7 minutes. Add garlic clove, saute 1 minute. Add beef broth and potatoes. Bring to a boil and cook until the potatoes are tender. Add Chard leaves and a splash of balsamic vinegar. Simmer just until the Chard leaves wilt. Remove from heat and serve with your favorite crusty bread for dipping. 
 
Zapple Sauce
Like applesauce but with zucchini. I like to use this in muffins and quick breads. Freezes well!
Recipe from Serving up the Harvest
 
4 cups peeled, and diced Zucchini
1/3 cup fresh lemon juice
1/2 cup packed dark brown sugar
2 tsp cinnamon
1/4 tsp fresh grated nutmeg
 
Combine all ingredients in a saucepan. Bring to a boil and simmer over medium heat. Stir occasionally for 30-40 minutes until slightly thickened and very soft. Let cool.
 
For the muffins:
3 cups flour
1 Tbsp baking powder
1 tsp baking powder
1 tsp salt
1/4 tsp fresh grated nutmeg
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup buttermilk
 
Preheat oven to 350 degrees. Grease 18 muffin cups with butter.
Sift flour baking powder, soda, salt, and nutmeg into a large bowl. 
Beat butter and sugar in another bowl . Add eggs one at a time, beating well after each addition. Stir in flour, alternating with the buttermilk just until smooth. Stir in zapple sauce just until evenly distributed.  
Divide batter among the prepared muffin cups. 
Bake 25-3 minutes until toothpick inserted in center comes out clean. 
Cool on a wire rack. 
 
Baked Carrot Zucchini Fritters
2 medium zucchini
1 medium summer squash
1 bunch carrots
2 scallions, chopped
2 Tbsp fresh parsley, chopped
3 eggs
1/4-1/2 cup flour
salt & pepper
1/2 tsp coriander powder
splash of hot sauce
hot pepper cheese, or your favorite cheese, shredded (optional)
 
Preheat oven to 350 degrees.
Grate the zucchini and summer squash into a sieve or strainer set over a bowl. Sprinkle wiht salt and let stand for about 10 minutes. Grate the carrots into another medium sized bowl. Drain zucchini by squeezing out the moisture. Add to the carrot bowl, along with the green onions and parsley. Toss to combine.  Add eggs and stir to combine. Add enough of the flour to create a loose paste that will stick together. 
Drizzle a baking sheet with oil. Scoop about 1/4 cup portions onto a baking sheet and flatten into a round pancake shape. 
Bake until golden brown, flip, top with cheese and bake until cheese is melted. 
 
 
Red Russian Kale Salad w/Red Wine Vin
7 leaves Red Russian Kale (the one with purple veins), thick stems removed, leaves hand torn
blender red wine vin (see recipe below)
Cherry tomatoes, halved
Pine nuts, toasted
 
Place kale, cherry tomatoes and pine nuts in a bowl. When ready to serve top with red wine vinaigrette. 
 
Blender Red Wine Vinaigrette 
When I make a big batch of vinaigrette, sometimes I like to start the emulsion in the blender, this way the oil and vinegar will stay emulsified for several weeks in the fridge. 
 
1/4 cup dijon mustard
1/2 cup red wine vinegar (I like to use Chianti Wine Vinegar)
1 1/2 cups oil (I used olive, but others could be substituted)
Combine mustard and vinegar in a blender and blend for 30 seconds. With machine running, slowly drizzle in 1/2 cup of oil. Pour this mixture into a bowl. Now slowly whisk in remaining cup of oil. 
 
Stuffed Peppers
Great Served with Tomatillo Salsa (see recipe below)
This makes enough steak spanish rice to take some as leftovers for lunches. 
 
2 cups beef stock
1 3/4 cup water
2 cups brown basmati rice
1 Tbsp olive oil
1 1/2 lbs steak 
salt and pepper
1 large onion, chopped (red or white)
4 garlic cloves, minced
1 sweet pepper, chopped 
4 cups diced tomatoes
2 tsp ground cumin
chipotle chili powder, cayenne pepper, fajita seasoning mix, to taste, optional
hot sauce
5 stuffing peppers, any large pepper you want to stuff hot or sweet 
Hot pepper Cheese, or your cheese of choice, shredded
 
Heat stock and water to a boil. Add rice, reduce heat and simmer 40-50 minutes until water is absorbed. 
Heat oil in a skillet, Add beef cubes and brown. Add onion and pepper, saute until tender. Add all remaining ingredients except stuffing peppers. Bring to a boil and reduce heat to a simmer. Simmer for about 20 minutes. Mix in Rice. 
Cut the peppers in half and discard seeds. Grill the peppers about 4-5 minutes per side. Place peppers on a baking sheet. Pile rice mixture in each half. Top with cheese. Place under the broiler until the cheese is melted. 
 
 
Cooked Tomatillo Salsa Verde
2 cups tomatillos, husked and rinsed
1 jalapeno
1 tsp cumin
1/2 cup cilantro
1 garlic clove
1 tsp oil
juice of 1/2 lime
salt
 
Place tomatillos and jalapeno in a small saucepan. Cover with water. Bring to a boil. Reduce heat and simmer until soft about 10 minutes. Remove from heat and let stand a few minutes. Drain. 
Place tomatillos, jalapeno, cumin, garlic, and cilantro in the bowl of a food processor. Pulse to combine. 
Heat oil in a small saucepan. Add tomatillo mixture. Simmer until slightly thickened. Stir in lime juice and salt. Remove from heat. Serve. 

Tom, Katie and Groundswell Community Farm Crew ~ THANKS FOR THE GOOD EATS! YOU GUYS ROCK! 

carrots in the soil

baby summer squash and blossom

 
 
 
 
 

garlic strung up and drying

Week 7: hot hot hot!

Many Thanks to Katie, Tom and the super fab farm crew for providing us with AMAZING veggies to prepare flavorful healthful food. 
 
Broccoli Green Onion Puree Soup
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Simple Quick Soup that can be served hot, warm, or chilled (my favorite is chilled this time of year). I love recipes with just a few ingredients that really allow the flavors of the fresh vegetables to shines.
1 bay leaf
salt and pepper
1 head broccoli, florets cut off, stems peeled and chopped small 
4 large green onions, including 3 inches of the greens, chopped
2 Tbsp butter
pinch of fresh grated nutmeg
juice of 1 lemon
 
 Bring 2 quarts of water to a boil with bay leaf in a stock pot. Add 1 tsp salt, broccoli, and scallions. Cook until tender 6-8 minutes. Using a slotted spoon, scoop vegetables into bowl of a food processor. Reserve cooking liquid. Puree in food processor. Add a ladle of cooking liquid until you reach desired consistency (I like it pretty thick). Stir in butter, salt  &pepper to taste, nutmeg, and desired amount of lemon juice (I use the entire lemon). 
Chill and serve with cheesy green onion biscuits. Makes a great lunch! 
 
 Cheesy Green Onion Drop Biscuits
So even after making a soup of green onions and broccoli, I still had some green onions left… decided to make some easy one bowl drop biscuits to go with the chilled soup above.
2 cups all purpose flour
1/2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3 Tbsp chilled butter, cut into small pieces
1 cup shredded cheese (I’ve used white cheddar, alpine style (gruyere or swiss), and gouda with sucess)
2 large green onions, chopped white and green parts
1 cup buttermilk
1/2 cup sour cream
Bacon fat or butter, optional
kosher salt for sprinkling, optional
 
Preheat oven to 450 degrees. 
Combine first 4 ingredients in a large bowl. Stir with a whisk to combine. Cut in butter with a pastry blender, 2 knives, or using your fingers gently blend in butter until course meal. Fold in cheese and onions. Add buttermilk and sour cream. Stir just until all is moist. Do not over stir. 
Drop by approximately 1/4-1/2 cup fulls onto greased baking sheet.  (Don’t worry about getting these perfectly round, rustic is good)
 
 
Bake 13-16 minutes until edges are golden brown. 
When the biscuits are still warm, brush on a small dollop of butter or bacon fat and sprinkle with kosher salt or garlic salt. This is completely optional. 
Makes approximately 10-12 biscuits. 
 
 
 
 
Jamaican Vegetable Curry 
One day I was out of curry powder and found this recipe for Jamaican Curry. I do like making my own curry powder blends, the flavors are far superior to some found in the store…plus there are many different varieties of spices to blend together to create all kinds of different curries. 
This is a super versatile recipe, you can add or omit other summer and fall veggies as you desire. When shelling peas are around, they make a great addition. I have added cubed eggplant and parsnips before as well.  I personally like it best when cauliflower is around.
 
1 onion, chopped
2 Tbsp oil (I used safflower, vegetable oil would work also)
1-2 Tbsp Jamaican Curry Powder (see recipe below)
2 (14oz) cans coconut milk
1 head broccoli, florets only (reserve stems for peeling, chopping and adding to stir fry or coleslaw)
1 head cauliflower, chopped
1 bunch radishes, quartered 
3 carrots, chopped (don’t bother peeling them)
large handful spinach, chard, and/or radish leaves
2 dried hot peppers or hot pepper flakes, optional
sriracha, optional
1/2 bunch cilantro, chopped
2 limes, if desired
Cooked rice (I use brown basmati)
 
In a dutch oven heat the oil over medium high heat. Add onions, salt and pepper and cook until translucent and soft. Add curry powder (I like a lot, I added about 1 Tbsp to start, you can always add more later if desired) and stir constantly for a few minutes. Add coconut milk and vegetables (except peas and greens if using). Stir in sriracha and crumbled hot peppers if desired. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until vegetables are tender. Add spinach or chard and peas if using. Cook until greens are wilted. Remove from heat. Taste, adjust seasonings as needed. 
Serve over rice. Garnish with cilantro and give the dish a squeeze of fresh lime juice. 
 
 
Jamaican Curry Powder
This makes quite a lot. Store in an airtight container for several months. 
 
0.5 ounce coriander seeds
1 ounces cumin seeds
1/2 Tablespoon poppy seeds
1/2 Tablespoon brown mustard seeds
0.5 ounce peppercorns
dash of ground clov
1 ounces ground tumeric
0.5 ounce ground ginger
 
Toast the corainder, cumin, poppy, and mustard seeds in frying pan until the mustard seeds begin to “jump about and pop”. Cool slightly. Grind w/peppercorns in a mortar or coffee grinder, and mix with tumeric, clove and ginger.
 
 
 
Beet Greens & Goat Cheese Sandwich
I (along with many others) am fully convinced that beets and their greens, goat cheese, and balsamic vinegar were meant to go together. I added a slice of alpine style cheese for flavor and melting quality, but feel free to omit this and the sandwich will be great still! 
 
2 scapes, chopped (or 1 garlic clove miced)
1 tbsp olive oil
beet greens from 3 beets thick, stems removed and greens sliced thick
1-2 tsp balsamic vinegar
2 tbsp goat cheese
2 slices slice of alpine style cheese: comte, gruyere, or swiss
2 buns
Preheat broiler.
Place buns on a baking sheet outside facing up (non cut side). Place under broiler until lightly toasted on the outside. Flip and place cheese slices on 1/2 of bun and goat cheese on other 1/2. Place bake under broiler until cheese slice is melted and beginning to brown (Goat cheese will not brown).
Meanwhile, Place a medium sized skillet over medium high heat. Add olive oil, sauté scape 2-3 minutes (or garlic clove 30 seconds). Add greens, salt and pepper. Saute 3-4 minutes until greens are wilted and release moisture. Continue to cook until some of the moisture is gone. Sprinkle with balsamic vinegar. Toss. Place on bun over cheese. Yum!
 
Arugula Bread Salad with Cherries & Goat Cheese
A coworker was raving about this salad one day at work, so I decided to give it a try. I have also been raving about it ever since making it!! Quick make this before cherry season is over!! Check out Caroline’s blog for the inspiration of this salad… and more on this dish (plus her blog is completely amazing!). 
 
Bread Cubes:
1/2 demi baguette, cut into 1/2 in slices
olive oil
Place bread cubes on a baking sheet. Drizzle on Olive Oil to gently goat and tosss. Bake 15-20 minutes.
Meanwhile prepare the below ingredients and dressing:
 
1 cup cherries, pitted & chopped in 1/2
 
2 cups Arugula
 
2 oz goat cheese, crumbled
 
Balsamic vinaigrette : 1 tbsp balsamic, a small drizzle honey, squirt of dijon mustard, salt, pepper, 3 tbsp safflower oil. Place all in a jar with tight fitting lid. Shake to combine.
 
Toss arugula with 1-2 Tbsp Balsamic Vin (or more to taste). Fold in cherries, bread cubes, and top with goat cheese.  Taste. Adjust seasonings, add more balsamic vin if desired.
 As Caroline suggested, I enjoyed this salad with a chilled glass of Riesling…so fine!
 
Harvest Cream Cheese Spread
Sooo much better than the store bought garden vegetable spread. Great on crackers or on a toasted bagel sandwich with sliced cucumber and radish (and maybe a slice of smoked salmon or turkey too!).
 
4 oz cream cheese, room temp
1 carrot, chopped
1 large green onion (white and green part), chopped
1 garlic clove
5 basil leaves
Salt & pepper
In the bowl of a food processor, add carrot, green onion, garlic clove, and basil. Whirl to mince, scrapping down sides as necessary. When all is minced, add cream cheese and pulse to combine. Add salt and pepper as desired.
 
Sugar Snap Peas Almandine
 
1 qt sugar snap peas, snap off stem end and pull string down the length of the pea
1-2 Tbsp olive oil
2 garlic cloves, minced
1/4 cup slivered almonds
1/2 lemon, juiced
 
Heat a large skillet over medium high heat. Add olive oil and snap peas with salt and pepper. Toss to coat in oil and sauté 5-7 minutes or until nearly reaching desired degree of tenderness (do not overcook, the peas should have a slight crunch yet be cooked through). Add garlic cloves and slivered almonds, stir constantly to keep the almonds moving for 2-3 minutes. When you can smell the almonds and they begin to turn a light golden brown, remove the pan from heat. Add fresh squeezed lemon juice and stir.
 
 *I served the sugar snap peas with Spiced Shrimp cooked in Avocado Oil: Take 20 small shrimp deveined, tail left on, 2 chopped garlic scapes (or 1 minced garlic clove) and toss with 1/2 tsp chili powder, 1/2 tsp cumin, salt and pepper. Heat 1-2 tbsp avocado oil over medium high heat in a sauté pan. Add shrimp and scapes and toss to coat in oil. Sauté 4-5 minutes or until cooked through.
 
Mustard Green and Kale Ragu
If you are fortunate enough to still have a few jars of tomatoes in your pantry, this is a great way to use them up before tomatoes start rolling in. If  you don’t have any left, save this recipe for fall! 
 
1lb Italian Sausage
1 tbsp Bacon Fat, or oil
Small onion, diced
2 garlic cloves, minced
1 bunch mustard greens, thick stems removed, stacked, rolled and sliced 1/2 thick
7 kale leaves, thick stems removed, stacked, rolled and sliced 1/2 thick
handful of basil leaves, stacked, rolled and sliced 1/4 thick
2 jars canned tomatoes, drained
1-2 Tbsp fresh oregano, chopped fine
italian seasoning, if desired
salt, pepper
1/2 cup Parmesan cheese
1 lb Pasta (I used Penne)
dried Cayenne Pepper, optional
 
Heat bacon fat in medium sized dutch oven. Add Italian Sausage, cook over medium high heat until browned. Add onions and cook over medium high heat until translucent about 5-7 minutes. Add greens, garlic, salt and pepper. Cook until greens begin to wilt, about 3 minutes. Add tomatoes, basil, oregano, and other seasonings. Cover and simmer 30-40 minutes
until greens are tender and sauce is reduced by 1/3.
While sauce simmers, cook pasta. 
Toss sauce with pasta. Stir in parmesan cheese.
 Serve with  additional parm cheese and crushed dried cayenne pepper, if desired. 

 
Preserving Broccoli by blanching and freezing:
 
Step 1: Cut florets off broccoli, reserve stems for another use (such as stirfry)
 
 
 
 
 
 
Step 2: Place florets in a bowl of salted water (1 tbsp or so of salt in a large bowl)
 
 
 
 
Step 3: Bring a large pot of water to the boil.
 
 
 
Step 4: Add florets to the boiling water. Boil 2-4 minutes (time starts once the water has retuned to a boil)
 
 
 
 
 
Step 5: Plunge the broccoli into ice water to stop the cooking process. 
 
 
 
 
 
 
Step 6: Drain the broccoli
 
 
 
 
 Step 7: When the broccoli is fairly dry (you may place florets on a towel to dry, but I skip this step), place in a zip lock freezer bag.
 
Step 8: label and freeze
 
Step 9: In January or February pull out of freezer and pop into  vegetable soup, make chicken broccoli casserole,  broccoli quiche…
 
 
 

Member Recipes

More Member Recipes!!
We really appreciate all the recipes from members. Thanks so much for sharing! Keep them rolling in…
 
Cilantro Pesto
Shared by Rachel Lipscomb
 
“It is the perfect topping for tacos, nachos, on the tortillas of a mexican casserole!  I put it on the bean and kale tacos and it was delicious!”
 
2 cups packed cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil
 
METHOD
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
 
 
Leslie Turasky’s Red Quinoa Salad
Shared by Lisa Rettler
 
“This is very tasty (and I don’t love beets) – and it looks beautiful.  I did add a clove of pressed garlic.  I also shredded a carrot and added it with the other ingredients.”
This was in the Holland Sentinel recently.
 
1.5 cups quinoa, washed and drained
2.25 cups water
1 pinch sea salt
1 cup organic beets, peeled and grated
1/2 cup fresh parsley, packed and finely minced
1/2 cup scallions, chopped
2.5 TBS extra virgin olive oil
1/2 cup organic lemon juice, freshly squeezed
3 cups baby salad greens, for garnish
1 medium carrot, julienned, for garnish
Cook quinoa in water and salt.  Remove, and fluff.  Stir in beets until all the grains turn deep red.  Stir in parsley, scallions, olive oil and lemon juice.  Serve on bed of greens surrounded with the carrot strips.  May be served warm, room temp or chilled.  About 6 servings.
 
Lisa Rettler also passed this link along for “Napa Cabbage
Picnic Salad” recipe…which uses a lot of the delicious CSA goods we are currently getting (napa cabbage, green onions, cilantro, radishes, & snow peas!)  http://simplyrecipes.com/recipes/napa_cabbage_picnic_salad/
 
 
Radish Slaw
Shared by Elizabeth Brubaker
 
“Here is a recipe I made that I really enjoy by itself or on a sandwich or burger.  It’s originally from Gourmet magazine, April 1991.”
 
1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely shredded carrots
1/2 cup thinly sliced onion
2 tblsp fresh lemon juice
1/2 tsp sugar
2 tblsp olive oil
2 tbls finely chopped fresh cilantro, mint, or parsley leaves
sale and pepper to taste
 
In a bowl, toss together the vegetables.  Mix the remaining ingredients in a bowl and add to the vegetables.  Toss and enjoy!
 
 
 
 

Week 6: Veggie Burgers (and more) Cooking Demo Recipes

As promised, here are all the recipes from the cooking demo tonight. Thanks to everyone who made it out to the farm!
 
Chickpea & Greens Burgers
Tastes like a combination of a falafel and a thick hummus. Great served over  tabbouleh! My favorite is with spinach.
 
2 tsp oil
1 tsp cumin seeds
5 ounces cooking greens (spinach, kale, collards, mizuna, mustard greens, radish greens, kohlrabi leaves, tops of bok choy, chard…)
1 garlic scape, chopped or 1 garlic clove
1 1/2 cups cooked chickpeas
2 eggs
Juice of 1 lemon
3/4 tsp salt
pepper to taste
1/3-1/2 cup chickpea flour *see note below
2 Tbsp Tahini
Heat 2 tsp oil in fry pan. Add cumin seeds and greens, toss until wilted 2-3 minutes. Cool to touch. Drain and squeeze dry (I use a clean kitchen towel). Chop.
In a food processor add 1 cup chickpeas, eggs, lemon juice, and salt to bowl. Turn on and mix until pureed with a few small chunks.
Coarsely mash remaining chickpeas with a fork or potato masher. Add the other mixture and stir to combine. Fold in 1/3 cup chickpea flour to start, add more if needed to form a patty. The mixture will be somewhat wet but pliable. Shape into desired size patties. Make sure they are fairly flat. In a fry pan, add oil over medium high heat. Add patties and cook until golden brown and cooked through (about 10-12 minutes per side).
*Note on chickpea flour: you can either purchase chickpea flour at the grocery store or take whole dry chickpeas and grind your own flour in a spice or coffee grinder.
 
 
 “Greens and Grains”  
The following is a basic veggie burger recipe that can be adapted many ways:
 
 
2 cups cooked quinoa, millet, rice, or couscous
4-5 oz cooking green:(spinach, kale, collards, mizuna, mustard greens, radish greens, kohlrabi leaves, tops of bok choy, chard…)
1 clove garlic, minced
1 egg  or *see substitution below
2-4 Tbsp flour
3/4 tsp salt
pepper to taste
fresh herbs as desired
spices, as desired
other possible additions: 1 minced shallot, chives minced, green onion sliced, balsamic vinegar, lemon juice, lime juice…
*egg substitution: take 1 Tbsp flax seed, grind in coffee or spice grinder to a fine powder. Place in a bowl and whisk in 3 tbsp water until emulsified (well combined). This will substitute 1 egg. There will be an earthy flavor change.
If using the oven, preheat to 400 degrees.
Prepare greens by either steaming, boiling, or sautéing until they collapse (wilt). Cooking time will vary depending on green. If sautéing the greens, sauté in 2 tsp olive oil.
Cool to touch (you may plunge in an ice water bath, let sit a few minutes, or put in a sieve and run cold water over the greens). Drain and squeeze dry. Chop greens.
Combine greens with remaining ingredients. Start with 2 Tbsp flour, adding more as needed to get a consistency that allows for patty formation.
Shape into desired size patties.
Cooking Options:
The patties may be pan fried in oil (cover bottom of pan with oil and do not over crowd) on medium heat until nicely browned on each side (approximately 8-10 minutes per side).
They may also be pan fried for 2-3 minutes per side then placed in a 400 degree oven for 10-15 minutes until golden brown and firm.
Or they may be placed directly into a 400 degree oven on a baking sheet either lined with parchment paper or directly on baking sheet that has been drizzled with oil (to prevent sticking and add flavor) for 20-30 minutes.
Suggested pairings:
Millet & Mustard Greens with a pinch of saffron, 1 tbsp chopped parsley, 4 chopped large basil leaves. Top with Tahini, Parsley, Yogurt Sauce (see below). I baked these on parchment.
Quinoa & Kale with 2 tsp chopped fresh oregano, 1 Tbsp chopped fresh dill. Pan fry these for nice crunchy quinoa! Top with crumbled feta and sliced olives.
Couscous & Swiss Chard with 1 Tbsp balsamic vinegar use the flax substitution if desired (I did on this version for the demo). Top with goat cheese and a drizzle of balsamic vinegar.  I also baked these on parchment.
 
 
Beet and Carrot Burgers
Adapted From Farmer John’s Cookbook
These are my absolute favorite veggie burgers….on a toasted bun with pickled radish & kohlrabi, lettuce, mayo, a slice of fresh tomato and mustard. Sooo good!
1 cup coarse chopped walnuts
1/2 cup sunflower seeds
2 cups grated beets (1 bunch)
2 cups grated carrots (1 bunch)
2 green onions, chopped green and white part (or 1/2 cup minced onion)
2 eggs
1 cup cooked brown rice
1 cup shredded cheese (I have used cheddar, gruyere, swiss, and mozzarella, whatever you have on hand)
1/4 cup vege oil
1/2 cup chopped parsley
3-4 Tbsp flour
2 tsp soy sauce, or Tamari Sauce or skip and add 3/4 tsp salt
1-2 cloves garlic, chopped
1- 1 1/2 cups breadcrumbs
 Mix all ingredients together in large bowl. Add enough breadcrumbs so you can shape into patties. Makes about 9-10 ‘quarter pounder’ sized burgers. Either place parchment paper on a baking sheet or drizzle with a thin layer of olive oil to coat bottom of pan. I scoop some into my hand and shape into a ball then flatten on the baking sheet.
Bake in 350 degree oven for 1 hour to 1 1/2 hours until cooked through and crispy on the outside. YUM! 
 
Baked Cauliflower Burgers
adapted from Veggie Burgers Every Which Way
 
 
1 large head cauliflower, florets only, cut into small pieces
1/2 cup parsley
3 tbsp mustard (whole grain, Dijon, honey mustard or a combination)
2-3 tbsp flour
2 eggs
juice of 1 lemon
salt, pepper to taste
2-3 cups bread crumbs
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Steam cauliflower 8-10 minutes over 1 inch simmering water (or boil) until tender when pierced with fork. Cool to touch. May be done a few days ahead of time.
In a food processor add the parsley, pulse a few times to chop. Add cauliflower, mustard, eggs, lemon juice, salt and pepper. Turn on food processor until smooth. Transfer to a large bowl. Fold in flour. Fold in 1 1/2 to 2 cups breadcrumbs as needed to form patties.
Combine remaining breadcrumbs and Parmesan cheese with salt and pepper. Dredge the patties in the breadcrumb mixture and place on parchment lined baking sheet. Bake 30-45 minutes until golden brown and cooked through.
 
Curried Eggplant and Tomato Burgers
also adapted from the cookbook Veggie Burgers Every Which Way
 
 
1 Eggplant (about 12 oz-14 oz)
1 1/2 cup cherry tomatoes
1 baking potato
1 1/2 cup cooked brown rice
1/2 cup chopped red onion
3 garlic cloves, minced
2 Tbsp chopped cilantro
1 tsp curry powder
1 tsp garam masala
2-3 Tbsp flour
olive oil for pan frying
Salt, Pepper to taste
Preheat oven to 450 degrees. Prick eggplant all over with a fork. Prick baking potato with a fork. Place the tomatoes, eggplant, and baking potato on a baking sheet in the oven. After 10 minutes flip the eggplant. After 20 minutes the tomatoes should be wrinkly and beginning to pop open, remove them from the oven and rotate the eggplant again. Roast eggplant an addition 30-40 minutes until flattened out and soft, rotating occasionally. Remove potato from the oven when it is cooked through and soft when pricked with a fork. Peel skin of potato and mash it. This can be done 2-3 days in advance. Store eggplant and tomatoes in saran wrap until ready to use.
Reduce oven temp to 375.
Peel and chop roasted eggplant. Chop the tomatoes. In a bowl combine all the remaining ingredients, using more flour as needed to form patties. This is a very sticky, soft, loose mixture, but you should be able to form a patty by hand.
Heat oil in fry pan over medium high heat. Add patties to the pan and cook until browned on each side about 8-10 minutes total. Transfer to a baking sheet and place in the oven for 15-20 minutes until cooked through.
 
All of the veggie burgers may be cooked, cooled, and frozen. To reheat veggie burgers from frozen, place frozen patties on a baking sheet in a 300 degree oven for 20-30 minutes or until warmed through. 
If you cook the veggie burgers a few days in advance, refrigerate and place in a 300 degree oven for 15 minutes or until warmed through. They may also be pan fried (in bacon fat, oil, or butter) until crispy and warmed through. 
 
Because every delicious veggie burger deserves an amazing pickled veg…
 
The no cook super simple Pickled Red Onions
2/3 cup vinegar
1 cup water
1 1/2 Tbsp kosher salt
2 Tbsp sugar
1 medium sized red onion, sliced into thin rings
In a bowl combine all ingredients except the onion. Whisk until the sugar and salt are completely dissolved. Add onions. Make sure onions are fully submerged. These are best made at least 24 hours in advance. Store in fridge. Will last a couple of weeks.
Note: this is not a canning recipe.
 
Pickled Kohlrabi
Adapted from Joy of Pickling
 
 
1/2 lb kohlrabi, peeled and cut into julienne strips, or shredded with a box grater
1/2 tsp  salt
1/2 cup rice vinegar
1/2 cup water
1 large garlic clove, course chop
A few small strips of lemon zest
1/2 tsp sugar
a few black peppercorns
1 thin slice ginger, optional
pinch of hot pepper flakes or dried hot pepper if desired
Toss kohlrabi with salt in a bowl. Let stand 40 minutes. Drain kohlrabi and pack into a pint sized jar. Bring remaining ingredients to a boil in a sauce pan. Pour over kohlrabi. Cover and let cool to room temp. Store in fridge. Best to make these at least 24 hours in advance. Will keep 2-3 weeks if stored properly.
Note: this is not a canning recipe.
 
Also sampled at the demo: Pickled Radish and Pickled Scapes
 
Thanks to Tom, Katie and the fabulous farm crew for providing us with all the beautiful  flavorful veggies each week to make all this amazing food. 
 
 
 

week 5: lettuce!

Three heads of lettuce!!! Here are some recipes from last week’s CSA share using lettuce (and many other CSA goods).

Grilled Hearts of Romaine with Homemade Parm Herb Dressing and Homemade Croutons
Parmesan Herb Dressing, see recipe below or store bought Caesar 
Parmesan Herb Croutons, see recipe below or store bought
Balsamic Marinated Canned Tomatoes, optional, recipe below
 
1 head romaine lettuce 
 
 
 
Prepare Croutons, Dressing, and marinade tomatoes. 
Peel leaves from the head of lettuce until you get to the interior heart (reserve leaves for other use). Halve the heart lengthwise.
Prepare gas grill for medium heat. 
Place romaine hearts on the grill for 2-3 minutes. Basically you want to get grill marks, barely cooking the lettuce. 
Top with dressing, croutons, and tomatoes. 
 
 
Creamy Parmesan Dressing
1 cup mayo (preferably homemade: see this post for blender mayo recipe) 
1/2 cup grated parmesan cheese, divided
1/4 cup buttermilk
2 garlic cloves minced
1 lemon, juice only
2 anchovies, optional (but highly recommended)
if not using anchovies, 1 tsp worstchesire sauce
1 Tbsp parsley, minced
salt and pepper to taste
 
Place all ingredients except parsley in a blender (only 1/4 cup parmesan). Blend until smooth. Stir in parsley and remaining parmesan cheese. Serve over lettuce. 
This dressing will keep for 1 week in the fridge. 
 
Herbed Croutons
1 lb day old loaf bread (french, country white, sourdough), cut into 1 inch cubes (or smaller if desired)
1 stick butter
3 garlic cloves, minced
2 Tbsp fresh thyme leaves, chopped
2 Tbsp fresh basil, chopped
Salt and pepper to taste
2/3 cup fresh grated Parmesan cheese
 
Preheat oven to 375.
Put bread cubs in a large bowl. Heat butter in skillet until begins to brown. Add garlic, stir briefly. Add thyme, stir and remove from heat. Pour over bread cubes and stir to combine, making sure all cubes are covered in butter. Add basil, parmesan cheese, salt and pepper. Toss. Place on cookie sheet. Bake until golden brown. 
Store in airtight container for up to 2 weeks. 
 
 
Balsamic and Basil Marinated Canned Tomatoes
this works with fresh tomatoes also, but since they aren’t ready yet…
 
1/4 cup canned diced tomatoes
2 Tbsp balsamic vinegar
1 Tbsp oil
1 oz basil, chiffonade (stack, roll, and cut thin strips)
salt and pepper to taste
Combine all ingredients in a bowl. Refrigerate at least 30 minutes or up to 2-3 days. 
 
 
 
 
 
 
 
 
 
 
Lettuce Quick Bread
adapted from The Boxing Clever Cookbook
Sounds weird, tastes delicious. Think of it like zucchini bread, but with lettuce. The lettuce is essential, as it adds moisture/water to the recipe. Great toasted with strawberry preserves. 
 
1 cup sugar
3/4 cup oil, I used safflower oil
1/2 grapefruit, juiced (could use lemon or orange if desired)
4 eggs
3 cups All Purpose Flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinammon
freshly grated nutmeg, 1/4-1/2 tsp, optional
1 tsp salt
2 cups lettuce, finely chopped/shredded
1/2 cup walnuts, coarse chopped. 
 
Preheat oven to 350 degrees. 
Whisk sugar and oil together. Add grapefruit juice. Whisk. Add eggs and whisk well.  In another bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Fold flour mixture into oil sugar mixture just until moistened. Fold in lettuce and nuts. 
Pour batter into greased loaf pan. 
Bake for about 1 hour, until toothpick inserted into center comes out clean. 
 
 
 
Garlic Scape Pesto w/Pasta
recipe adapted from Basics with a Twist by Kim A. Sanwald of Brickyard Farms
 
1 cup garlic scapes, chopped (about 10 scapes)
1/2 cup tightly packed Italian parsley
1/2 cup olive oil
Juice of 1 large lemon (about 3 Tbsp)
1 cup Parmesan cheese, divided
1/4-1/2 cup toasted pine nuts
3/4 lb pasta, I used farfalle 
 
While pasta is cooking according to directions on package, make pesto.
Place scapes and parsley in food processor. Pulse 3-4 times to combine. With processor running, slowly drizzle in oil. When mixture is smooth, scrape into a bowl. Stir in lemon juice, 1/2 cup cheese, salt and pepper to taste. 
Drain pasta (reserving 1/4 cup pasta cooking water) and run cool water over to stop cooking. 
Combine cooled pasta, pesto, and pasta water in a large bowl. Sprinkle on additional cheese. 
Suggested additions: 1/4 cup oil cured olives chopped, plus 1-2 tbsp oil from olives, 2.5 oz crumbled goat cheese, shredded leftover roast chicken. 
Makes a great lunch with toasted lettuce bread!
Beware: this pesto is very garlicky! 
 
 
Sweet and Sour Swiss Chard
adapted from Simply in Season
I like that this recipe uses the stems and leaves. Good over grilled pork chops. 
 
1/2 lb swiss chard (about 6-7 leaves)
1 1/2 Tbsp oil
1/2 medium red onion
1/4 cup dried cherries (or dried cranberries or raisins)
1 clove garlic
1 1/2 Tbsp white wine vinegar
1 Tbsp honey
salt and pepper to taste
 
Remove chard stems and chop into small pieces. Stack leaves, roll up, and slice into 1 inch strips. Keep stems and leaves seperate. 
In a fry pan heat oil over medium heat, saute onion until softened about 6 minutes. Add chard stems and saute another 2-3 minutes. Add garlic, saute 1 minute. Add cherries, vinegar and honey, stir, cover and cook 5 minutes. Stir in chard leaves. Cover and cook until chard leaves are wilted, about 5 minutes longer. Season with salt and pepper to taste. 
 
 Roasted Broccoli w/ Chipotle Chili Butter
1 canned chipotle chili pepper in adobo sauce
1 tsp adobo sauce
1 tsp olive oil
1 Tbsp butter, softened
cumin, salt, pepper to taste
1 head broccoli
 
Preheat oven to 450 degrees. 
In the bowl of a food processor, place the chili pepper and pulse to chop. Add remaining ingredients and combine. 
In a bowl toss the broccoli with the soften butter spread. 
Place broccoli on a baking sheet.
Bake for 20-25 mintues. Broccoli florets will char a bit on the ends.  Broccoli will be al dente (cooked through but still offering resistance to the bite).
 
Kale and Black Bean Tacos
This dish can be made vegan, vegetarian, or with meat. I used smoked venison sausage; andouille or chorizo would be good as well. 
 
2 Tbsp olive oil
2 sausage links, optional
1 shallot, sliced
1 garlic scape, sliced thin
1 green garlic clove, minced (or 2 garlic scapes)
1 green onion, green and white part, sliced
5 Kale leaves, large stems removed, rough chop
2 cups cooked black beans 
1 pickled jalapeno, chopped
1 tsp cumin
1/2 tsp chili powder, optional
salt and pepper
6-8 small flour tortillas
 
 
 
 
 
Optional Toppings: sour cream, shredded pepper jack cheese or other cheese, spring salsa verde (see recipe below), chipotle chili peppers, adobo sauce
In a fry pan with olive oil, saute sausage if using until browned, add shallot saute until softened 3-4 minutes, add scape and saute another 2-3 minutes. Add kale leaves, green onion, garlic, black beans, pickled jalapeno, cumin, salt and pepper. Saute until kale leaves soften and wilt, about 7-10 minutes. Serve in flour tortillas with optional toppings. 
 
 
Spring Salsa Verde
adapted from In Season Cookbook by Sarah Raven
So, tomatoes are not ready, tomatillos also are not ready, but I’m ready for salsa…no problem, whip up some spring salsa verde for those kale tacos!
 
1 bunch parsley
1 bunch cilantro
4 cornichon pickles, rinsed
1 Tbsp capers, drained (about 30)
1/2-3/4 cup olive oil
juice of 1/2 lime
salt and pepper to taste
 
In a food processor (or with a sharp knife) pulse the parsley, cilantro, cornichons, and capers. Add the olive oil (start with 1/2 cup) and lime juice. Pulse to combine. Taste. Add more olive oil if desired. Salt and Pepper to taste. 
 
 

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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.

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.