Week Six: The Moosewood Edition

During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!

Sugar Snap Peas and Radishes with Orange & Mustard
Coconut oil
Sugar Snap Peas
Radishes
Freshly squeezed orange juice
Orange zest
Dijon mustard
Scallions
Salt and Pepper

Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.

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Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives

Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.

In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.

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Asian Slaw
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions

Dressing
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste

Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.

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Pasta Primavera
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano

Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.

Start cooking your pasta if you haven’t already!

Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.

When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!

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Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers:

1. Saute one bunch of chopped chard stems for 10 minutes.  Add chard leaves and saute 10 more minutes.
2. Mix 1 lb.beef hamburger, thawed, with cooked chard, 2 T salsa and 1 T refried beans
3. Add 1 tsp each of oregano, black pepper, turmeric, cumin & salt or your favorite spices
4. Thinly coat bottom of pan with oil to fry each batch of burgers (the added ingredients make them stick without oil)
5. Fry at medium heat
Picky kids will love this!  Our 3-year-old son has a strict “no leaf” policy, but gobbles these up.

Week 11: CSA Food Heaven

Hello members! It’s an exciting time in the share right now.  Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week.  Here are five recipes we hope will send you to Food Heaven:

The Day Before Pickup Stir Fry (this edition featuring broccoli)

broccolistirfry1 broccolistirfry2 broccolistirfryplate3

Serves 4, possibly more or makes leftovers.

This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry.  I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!

  • .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
  • 1 onion, chopped
  • 1-2 cloves of garlic or scapes, diced
  • 1 bell pepper chopped into small pieces
  • 2 Tbsp cooking oil
  • cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)

For the Sauce:

  • Barbecue sauce.  In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula.  So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl.  Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
  • 3 Tbsp soy sauce
  • 3 Tbsp Cider vinegar
  • 3 Tbsp Honey, or sweetener of your choice
  • 1 tsp corn starch (optional for thickener)
  1. Heat oil in a large frying pan or skillet to med-high or high.  When droplets of water sizzle in the pan, add the onion, cook for one minute.
  2. Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
  3. Add the the protein and the sauce, mixing well.
  4. Remove from heat, plate with rice. Enjoy and take leftovers to work.  Coworkers will be envious.

 Beet Pesto Pizza with Kale and Goat Cheese

A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.

To Make the Beet Pesto:

  • 1 cup of red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves of garlic, roughly chopped
  • 1/2 cup of walnut, roasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • salt to taste
  1. Preheat oven to 375.
  2. Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
  3. Roast for 50 minutes, or until beets are soft.
  4. Allow beets to cool.
  5. Add all ingredients except the oil into the food processor and pulse several times.
  6. Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.

To Make the Pizza:

  • 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozarella cheese, grated
  • 2 oz goat cheese
  1. Preheat oven to 415 degrees.
  2. Bake the dough for 5-7 minutes without toppings.
  3. Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
  4. Bake 20-25 minutes. Let cool 5 minutes before serving.

Mozzarella and Basil Bites

A delicious snack or appetizer, starring your fresh basil! Makes 30 bites.

  • 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
  • 1 egg plus 1 Tbsp water to make egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite tomato sauce, or make your own, warmed.
  1. Drain the mozzarella and gently pat with paper towel to remove moisture.
  2. Prepare the egg wash by whisking the egg and water with a fork.
  3. Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
  4. To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
  5. Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
  6. Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
  7. Sprinkle with grated cheese and serve with warm tomato sauce.

Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.

Cucumber and Nappa Cabbage Coleslaw

makes 6 servings (1.5 cups each)

  • 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
  • 4 small cucumbers, julienne cut (about 6 cups)
  • 1/2 cup chopped, salted, roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/3 cup of peanut or canola oil
  • 1/4 cup fresh lime juice
  • 2 tsp sugar
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • red chili flakes to taste (optional)
  1. Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
  2. Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.

Carrot and Chickpea Salad

  • 6 carrots, washed and peeled
  • 6 cups chickpeas
  • half a bunch of fresh cilantro
  • a handful of fresh mint leaves
  • 2 Tbsp whole cumin seeds, toasted
  • 1 Tbsp whole coriander seeds, toasted
  • juice of 2 lemons
  • 2 cloves of garlic
  • 4 Tbsp olive oil
  • salt and whole cracked pepper to taste
  1. If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
  2. Slice carrots on the bias (diagonally) no more than 1/4″ thick
  3. Combine carrots, chickpeas, herbs and toasted seeds.
  4. Season with salt and pepper.
  5. Dress with lemon juice, olive oil and garlic.

Easy, Caprese

CSA Week 10

Here are four easy recipes to make, and a Caprese salad recipe to get excited about tomatoes that are starting to come in. Beans, zucchini, tomatoes, the share just keeps getting better!

4 (or more!) Color Salad

4colorsalad

This salad would also work with other fruits, canned (pineapple) or fresh (whatever is coming into season at the farmers market)

Serves 4 (or more if you add more ingredients of your choosing)

  • 1 head of green lettuce
  • 1/4-1/2 cup of blueberries
  • 1/4-1/2 cup of raspberries
  • half of a 15 oz can of mandarin oranges (or one small can)
  • 1/4-1/2 cup of walnuts
  • optional: chopped red onion
  • optional: thinly sliced cooked chicken breast, goat cheese, chickpeas, etc for protein
  1. Tear the lettuce into bite size pieces and place in a large salad bowl.
  2. Add blueberries, raspberries, and mandarin oranges to your liking.  Start with a 1/4 cup of each and add more if desired.
  3. Break walnuts into small pieces, sprinkle on top.
  4. Serve with your favorite dressing or try this light poppyseed dressing:
  • 2 Tbsp pineapple juice (or mandarin orange juice from the can)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  • 1 Tbsp olive oil
  • 1 tsp poppy seeds

 

“Egg Rolls”

eggroll1 eggroll2

 

On the left, a freshly poured egg roll.  On the right, a flipped egg roll finishing frying.

This dish comes to us by way of a friend who spent some time in Uganda.  He told us the street food vendors had a dish they called “Egg Rolexes” (or “Egg Rolls” for short), made up of eggs, chopped cabbage, and onion fried in a sort of pancake/crepe shape.  He would make an approximate American version, and we started making our own, and now when we need a quick and filling dinner entree we say “how about some egg rolls?”

Makes 2 egg rolls

  • 1 cup of cabbage, chopped
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, or 2 scapes, chopped
  • 4 eggs
  • 2 Tbsp cooking oil
  1. Heat oil in a skillet on Medium-High heat
  2. Put half the cabbage, onion, and garlic in a mixing bowl, add 2 eggs and mix.
  3. When the skillet is hot, pour the mixture in, it should make a somewhat lumpy pancake shape.
  4. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes.  While the first one is cooking, mix the remaining cabbage, onion, and garlic with eggs.
  5. Transfer the first one to a plate with a cover, fry the second one using the above directions, then take both to the dinner table for an easy comfort meal.

Avocado and Chicken Caprese Salad

A more filling take on the classic Caprese salad

  • Romaine lettuce (or lettuce from the share)
  • Cherry tomatos, halved (or tomatoes from the share)
  • 1 avocado, chopped
  • fresh mozzarella, chopped
  • sauteed chicken breast, sliced or chopped
  • freshly torn basil
  • equal parts olive oil and balsamic vinegar
  1. Arrange lettuce, tomatoes, avocado, mozzarella, chicken, and basil on plates (however many are coming to dinner).
  2. drizzle with a simple vinaigrette of olive oil and balsamic vinegar.
  3. Enjoy!

Skinny Green Bean Casserole

Serves 4

  • 3 cups of green beans, thinly chopped
  • 1 onion, thinly chopped
  • 2 eggs
  • 2 Tbsp olive oil
  • 1 cup of milk at room temperature
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornmeal
  • 5 Tbsp grated parmesan cheese
  1. Bring a pot of water to boil, add green beans and onion and cook for 3 minutes.  Transfer the beans and onions to a bowl of water and ice for 5 minutes, drain and pat dry.
  2. Preheat the oven to 375 degrees.
  3. Whisk the eggs in a bowl, then add olive oil and milk.
  4. Add salt and pepper, then corn meal and 2 Tbsp of the cheese and mix.
  5. Fold in the beans and onions, mixing well.
  6. Pour mixture into a greased baking pan, and bake for 40 minutes.
  7. Take pan out, and remaining 3 Tbsp of cheese, then bake for 5 more minutes or until cheese top is melted and golden.

Parmesan, Zucchini, and Corn

If you go to Fulton Street Farmer’s Market, be sure to check out Ham Family Farm for sweet corn.  They grow two popular varieties, “Dutch Love” and “Irish Love” and you can usually find a line of people at 9 am waiting for a delivery fresh picked from Allendale.

Serves 4

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced (or scapes)
  • 4 zucchinis, diced
  • 1 cup of corn kernels, cooked
  • 1/4 tsp dried basil (or a few fresh leaves)
  • 1/4 tsp dried oregano (or fresh if it comes in the share)
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • juice of 1 lime
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp grated parmesan
  1. Heat olive oil in a large skillet over medium high heat.  Add garlic and stir frequently for about 1 minute.
  2. Add zucchini, corn, basil, oregano, and thyme.  Cook, stirring occasionally, until zucchini is tender, about 3-4 minutes.
  3. Season with salt and pepper, stir in lime juice and cilantro.  Sprinkle with parmesan.

 

My Dear, You look simply radishing…

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

Chinese Cabbage and Radish Greens Stir Fry

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

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

Creamy Broccoli Cheddar Rice

Serves 4

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

Freezing Garlic Scapes

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

Type 1 : Blanching

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

Type 2: Freezing in cubes with oil

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

Roasted Radishes

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

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

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

Coleslaw

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

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

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

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

 

Picnic Foods For the Fourth of July

CSA Week 5

This week is the start of July and we picked recipes that feature garlic scapes, basil, and broccoli, which are new-er items to the share. Hope they inspire you for a great 4th of July weekend picnic!

Strawberry Balsamic Vinaigrette with Mixed Greens Salad

Serves 4

  • 1 lb. strawberries
  • 1 tsp sugar (optional)
  • pinch of salt
  • 1-2 tsp of water
  • 2 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • 1 tsp poppy seeds
  • 1 head of lettuce
  • 1-2 cups spinach
  • 1/2-1 cup arugula
  1. Cut the strawberries in halves or quarters.  In a small pot add the strawberries, sugar, salt, and water and cook at medium heat.
  2.  When the strawberries have softened, transfer them to a bowl and mash manually ( or use an immersion blender, or food processor) into a paste. Strain the strawberry mixture through a mesh sieve or cheesecloth and let cool.
  3. Add the olive oil and balsamic vinegar, poppy seeds. Add salt and pepper if desired.
  4. Tear the letttuce, spinach, and arugula into bite size pieces in a large salad bowl. Add dressing and toss the whole bowl.  Serve with dinner.  If you notice dressing at the bottom of the salad bowl, add more greens then place leftovers in a container for breakfast or lunch.

Broccoli Salad

Serves 6, an easy vegetarian side or main dish, can easily be made vegan

  • 2 small heads of broccoli, or 1 large
  • 1/3 cup vegan mayonnaise, or mayonnaise, or plain yogurt
  • 2 tsp agave, honey, sugar (sweetener of your choice)
  • 1 tsp cider or rice vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup chopped red onion (or scallions, or 1/8 cup garlic scapes)
  • 1/4 raisins
  • 2 Tbsp roasted, salted sunflower seeds
  • salt and pepper to taste
  1. Cut the broccoli into small florets.  Trim the thick skin from the big stalks (similar to trimming the outer skin of a kohlrabi) and cut into small pieces.  You can leave the broccoli uncooked for an extra crunchy salad or steam it in a steamer basket for 2-3 minutes for a softer broccoli texture.
  2. Whisk the mayo (vegan or egg/oil or yogurt), sweetener, vinegar, and mustard in a bowl.
  3. Combine broccoli, scallions, raisin, sunflower seeds in a bowl and add the dressing.  Season with salt and pepper.

Carrot and Radish Salad

Serves 4

  • 3 cups of shredded carrots
  • 5-7 radishes sliced into strips or shredded
  • 1/4 raisins

Lime Vinaigrette Dressing

  • 2 Tbsp lime juice
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp grated lime peel
  • 1/4 tsp pepper
  1. Combine the carrots, radishes and raisins in a bowl.
  2. Combine the dressing ingredients in a mason jar and shake well.
  3. Pour dressing over veggie mixture, toss to coat.
  4. If you have less than 3 cups carrots you can reduce the amount of radishes, or add chopped salad greens to counter the radish flavor.

Lemon Basil Pasta With Chicken

Serves 8

  • 4 whole grilled chicken breasts, sliced
  • 1 lb. penne pasta
  • 1/2 stick butter
  • 3 whole lemons, juiced
  • 3/4 cup heavy cream (you may substitute some of the cream or half and half with milk)
  • 1/4 cup half and half
  • 1 1/2 cups grated parmesan cheese (or Romano)
  • salt and pepper to taste
  • 20 leaves of basil, chopped
  1. Cook pasta according to directions,  save 1 cup of pasta water when you drain it.  Set pasta aside in a colander.
  2. In the same pot, heat the butter over medium heat.  Squeeze the lemon juice in the butter and whisk (watch for seeds, we often squeeze the lemons in a small bowl first).
  3. Add the cream and half and half, whisk until hot.  Add the cheese and whisk until melted. Add salt and pepper to taste.
  4. Check consistency of the sauce, and add pasta water to loosen the sauce if it’s too thick.
  5. Combine sauce and pasta in a large bowl.  Top with grilled chicken slices and chopped basil and serve.

Garlic Scape Cheddar Biscuits

makes 12 biscuits

  • 3 cups all purpose flower
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup chopped garlic scapes
  • 1 1/2 sticks of butter, cut into chunks
  • 1 2/3 cup of buttermilk
  • flour for kneading
  1. Preheat oven to 400 degrees.  In a large bowl combine the flour, sugar, baking powder, baking soda, and salt until well mixed.  Stir in cheddar cheese and scapes.
  2. Use a pastry blender, two forks, and/or your fingers to work the butter chunks into the dry ingredients until the butter chunks are smaller than the size of a pea.
  3. Stir in the buttermilk, taking care not to overmix. The mixture will be very sticky and liquidy.
  4. Heavily flour a work surface, pour the dough out onto the flour.  Flour the top of the dough heavily, and then pat out the dough until it is 1/2 inch thick.  Fold the dough in half horizontally, then pat down again until 1/2 inch thick, adding flour to cover sticky spots in dough if needed.  Fold the dough in half vertically, pat down until 1/2 inch thick.  Repeat this 5 or 6 more times, it will create layers in the final biscuit.
  5. Flour a circle biscuit cutter or drinking glass, and press the cutter straight down into the dough, then lift straight up (don’t twist the cutter, this seals the sides of the biscuit and prevents rising).  Cut as many biscuits as you can from the dough, reshape, and cut  again until dough is used.
  6. Transfer biscuits to an un-greased baking sheet, bake 10-12 minutes or until golden brown on top.

Holy Basil, Batman!!

IMG_4862

Okay, so I was on a mission to make my annual pesto for the freezer and got a little over ambitious. I was up to my eyeballs in basil. Time for some preservation!

Pesto is, by definition, a sauce originating in Genoa of Northern Italy, made of crushed basil, garlic, pine nuts, olive oil and Parmigiano Reggiano. My definition: a handful of herbs, any allium (garlic/onion variation you like), nuts of your preference, salt, pepper and cheese (dry/strong flavor!). Any variation will do. Make use of all of those beautiful herbs from Groundswell!
Pesto freezes beautifully, so you will have a delicious spread for sandwiches (egg, grilled cheese, any meat) and sauce for pasta, all winter long. Another great way to get your summer-flavor-fix in the dead of winter!

Here are a few thoughts to keep in mind:
– Preservation is best done when produce is freshly picked and at its peak. You have no doubt noticed that there is a limited window of opportunity for some of your favorites (garlic scapes, strawberries, etc). Produce at the market this week will be gone the next, so don’t put off “putting it up” (lingo for canning or preserving fresh produce)!

– I make sure to buy extra garlic and herbs to make about 8-10 jars of pesto; 9 that go right into the freezer and the 10th we eat right away, slathering it on anything stiff enough to take a slathering. However, if you aren’t stockpiling, you can pretty much use the weekly herbs you choose at the pickup, and along with some nuts, cheese and oil you have the makings of a pesto for a fresh veggie/pasta dinner. See Jane’s post from week 4 for a garlic scape recipe and my recipe below for some additional variations.

– Remember, this is about preserving your CSA loot, so be as creative and adapt as needed to make what you have work. Taste as you go, you will be amazed at how impossible it is to make a bad tasting pesto!

– Lastly, one year I completely forgot to throw in my grated cheese and froze the whole batch. A week later when digging around in the fridge, I realized that I never added the cheese. Too late. But, no worries, you can just toss in handfuls of cheese when you pull it out of the fridge and use it in your recipe. See, it really is idiot proof!!

General Pesto Ratio:
1/2 cup pignolis (pine nuts, which can be purchased in large quantity at Costco, or smaller quantities at places like Russo’s)
9 cloves or garlic, or 6-10 garlic scapes (again, don’t get too caught up in the exact quantities, use what you have on hand)
5-6 cups or fresh herbs (you can do the traditional basil, or do combinations of basil, parsley, thyme and oregano, whatever you like)
1 tsp salt
1 tsp freshly ground pepper
1 1/2 cup good olive oil
1 cup of any sharp, dry cheese, grated (use the food processor if you want to speed up the job)
Additional add-ons I have tried and really enjoyed: pistachios, walnuts, lemon juice, hot peppers, and kale

Place the nuts and garlic in the food processor and process for 30 seconds. Add the herbs, salt and pepper process again till the herbs have been chopped down. Slowly pour in the oil, and process until the pesto is the consistency that you enjoy. Finally, add the cheese and pulse a few times to mix it in. Pack it in small jars so you can pull out one jar at a time for meals. Make sure to label the jars with the date and what herb combination you used. Some will go better with fish or a sandwich than others!

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A couple last tips:
– If you enjoy berries in smoothies or for cobblers or pies in the winter, you can easily freeze them for later use. Simply wash, gently spin dry in your salad spinner and lay out on cookie sheets. Put them in your freezer overnight and pack in freezer grade containers/bags and label with the year. I do this with strawberries, cherries and blueberries. The cherries need to be pitted, which can be done easily with a pitter (tool found at D&W, Meijer, etc). We really enjoy the cherries and blueberries straight from the freezer on a hot day. They are sweet little nuggets of cool fruitiness, and a whole lot healthier than popsicles!!

– I also find it very beneficial to stash eight to ten homemade quiche in the freezer as well (I will post more about that in my next week to do the blog, which will be the week of July 21st). I start making them in July and continue thru the end of September. They are a great way to use up excess veggies, cooked down. Just throw in any cheese or cooked meat on hand and you have a meal completed. When I have guests in over the holidays, I pull out the quiche from the freezer at night and the next morning I simply slip it in the oven and pull out some fruit and turn on the coffee machine. Breakfast is served!

Have fun with those veggies, folks! See you in a week.
Lisa McLean

I am eating my veggies, Mom!

Hot diggity-dog…two veggie homeruns this week with my son, and it is only Tuesday!

Monday July 8th
Kitchen confession time: I hoarded last week’s broccoli for the full week because I have an absolutely addictive broccoli recipe that I could eat every day for a week and had planned on making it over the weekend. Sadly, my hubby and 4 year old child would not join me on that broccoli recipe binge so I had to come up with a family pleaser…and boy did I ever! We ate the whole bowl and could have kept on going!

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Broccoli Garlic Pasta Sublime
makes 4-5 servings

1 package (18 oz.) of penne pasta
1/2 cup reserved pasta cooking water
4 Tbs olive oil (or a mix of bacon fat and olive oil, totaling 4 Tbs)
5-6 garlic scapes chopped or 3-4 garlic cloves chopped
4-6 scallions, white and green stalks, washed well and chopped into small round slices
1/3 cup pine nuts
2 shakes of hot pepper flakes
1 large head of broccoli; florets cut into bite size pieces and stems peeled and chopped into bite size pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup parmesan cheese, grated

Boil one package of penne pasta, per package directions, reserving 1/2 cup pasta water before draining. The key to remembering to do this is to set a glass measuring cup smack in the middle of the sink you would use for draining. So, when you get over to the drain you have a reminder and don’t dump it all without reserving the 1/2 cup! Set the pasta water aside and pour the noodles into a large glass/pyrex bowl (they hold the heat nicely while you finish up the rest of the dish). Drizzle a bit of olive oil and toss the noodles to coat. This will keep them from sticking together before you can finish the rest of the dish. Do not lid or it the noodles will continue to cook and be mushy.

Preheat an iron skillet on medium heat, adding 3 Tbs of olive oil/bacon fat.
Once the oil is heated, add the garlic or scapes, scallions, pine nuts, and two shakes of hot pepper flakes. Cook for 3 minutes. It will smell totally delicious! Scrape out all of the mixture and place in a tall mason jar (if you are using an immersion stick), or food processor. Set aside.

Return the pan to a medium heat; if it looks dry, pour in remaining tablespoon of oil and allow it a minute to heat up. Otherwise, go ahead and add the broccoli and cook for about 5 minutes, moving it around once or twice to make sure it isn’t burning. Continue to cook until tender crisp and bright green. It shouldn’t take more than 8-10 minutes, depending on the size of your pieces. The broccoli should not be mushy and drab green, so keep an eye on it!

Turn the heat off and place 1/3 of the broccoli pieces with the rest of the mixture in the food processor or mason jar. Add 1/4 cup of the pasta water, the salt and pepper and blend just a bit, so it resembles a chunky green pesto. Continue to add as much water as necessary to make it a thick pourable sauce. If you overdo the water and need a quick fix to thicken it up, add a tablespoon or two of olive oil and some more pine nuts, blend. Pour on top of the pasta and toss to combine. Dump the broccoli on top, sprinkle the grated cheese on top, and gently mix.
Serve and watch it disappear!!

Tuesday July 9th
Time to play and be creative in the kitchen! This recipe is my solution for how to use up all remaining veggies before my pickup tomorrow. I realize it is too late for you’all tonight, but this is still a great dish for the upcoming weekend, as you start getting to the bottom of your veggie loot. Additionally, because it is chopped into small pieces, it is texturally a bit like a hash (minus the meat and potatoes), and is super easy to scoop up with tortilla chips. My son loves anything that can be scooped up with a tortilla chip (a little grated cheese or sour cream never hurts either) so hooray for the Veggie Hash!

Note: This is one of those super flexible recipes that can be done with whatever you have on hand that sounds like a good combination to you, so taste as you go. The key is to caramelize the onions by cooking them over low heat until gold in color and NOT overcooking the rest of the veggies. The veggies should still be a bit crisp and the cooking time will vary, depending on how high you fill the pan (mine was packed!). Rule of thumb, keep tasting as you go! Also, if you chop the cabbage into long thin pieces it is difficult to scoop onto a chip, so make sure to chop into small pieces.

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Veggie Hash
Makes 6-8 adult-size servings

2 Tbs olive oil
3 small onions (fist size), chopped into small pieces
1 two inch green hot pepper (I keep these in the freezer, pull one out, allow to thaw for a few minutes, remove seeds and finely chop. If you don’t have peppers handy, simply use 1/8 tsp of hot pepper flakes and increase as your palette desires.)
1/2 tsp salt

1 1/2 Tbs sweet paprika (I would also suggest trying a smoked paprika such as La Chinata brand, which I find to be subtle and not overpowering)
2 medium carrots, chopped into small pieces
1 small to medium size head of green cabbage, finely chopped
1 15 oz. can of black beans, rinsed and drained well
1 cup of leftover cooked brown rice (if you have leftover cooked meat you could also chop that up and throw it in the mix)
Toppings: grated cheddar cheese, sour cream, salsa verde

Note: Regarding additional spices, I added 2 tsp of Penzey’s Adobo Seasoning, which is a combination of garlic, onion, oregano and cumin. You could simply use chili powder, starting with 2 tsp and adding to your preference. (Did I mention tasting as you go?) Adding 1 Tbs of Zatar builds another layer of complexity and flavor. Zatar is a wonderful middle eastern herb/spice mix that can be purchased at specialty food stores (Russo’s).

Using the largest skillet you own that has a lid, heat the oil over medium heat and add the onions. Cook for 5 minutes on medium, lid it and turn to low, cooking until golden (about 10 minutes). Stir occasionally to make sure then don’t stick to the bottom of the pan. If the pan gets dry, turn down your heat and add a tablespoon of water.

Add the salt, paprika, finely chopped hot pepper (or pepper flakes) and any other spices you are using, stirring well. Add the carrots, cabbage, stir, turn up to medium and lid it, cooking for about 5-8 minutes or until the cabbage wilts down a bit. Add the black beans and rice, stir, lid it and cook for another 5 minutes. It is important to not overcook the cabbage, as it will become mushy and bitter, so taste it at this point to see if it is cooked to your liking. You can adjust the seasonings at this point and cook for another minute or so, making sure that the beans are sufficiently heated.

Serve in bowls, with your choice of grated cheese, sour cream and/or salsa verde, tortilla chips on the side. Enjoy!!

Check in later this week for some food preservation conversation!

Week 6: Recipe Frenzy!

Hello All,
With the whirl of July 4th last week (lots of cooking in my world!), my head is spinning with new recipes to try and new flavor combinations to explore. Every year about this time I start to work myself into a bit of a recipe tasting & food preservation frenzy! So many good flavor combinations to try and such limited time!! Also, as my freezer is now bare, I am itching to start the preservation process and load it up again with lots of goodies for the winter months. With this in mind, you can expect to see more than one post from me this week, with the intention of passing along recipes for the veggie loot this week, and also some preservation tips/recipes.
Let’s get started with a few basics to prep over the next couple days before pickup.

Balsamic and Herb Vinaigrette
(recipe shared by my fun friend and neighbor, Lisa Fiestritzer)
Makes plenty for 1 to 2 weeks worth of salads. You will run out of greens from the pickup, before running out of the dressing!

This is one of my favorite salad dressings for a bowl of spicy greens such as arugula, and the cucumbers that are starting to arrive. The sweetness of the balsamic balances so nicely with the zing of the greens and the coolness of the cucumbers. Also, you can use almost any herb at the pickup. If you have never made fresh croutons, give them a try. Super easy, and when served warm upon the salad, they soak up the dressing and it is a match made in heaven. If you are reducing/eliminating wheat/bread from your diet, no worries, this salad is still fantastic using just veggies! The salad on the left is a variation using strawberries from last week and almonds, and the salad on the right is a simple mixed greens with feta.

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Dressing:
3Tbs Balsamic vinegar
2 tsp Dijon mustard
1/2 to 3/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1-1/2 tsp fresh oregano, dill, or basil (you can also use 1/2 tsp dried herbs if you don’t have fresh on hand)
1 clove garlic, peeled and mashed (if you are using scapes, you can skip the garlic, unless you prefer a stronger garlic flavor)
2 tsp minced shallots, garlic scapes, red onion or scallions

Salad fixins’ to consider, but go with what you like!
sliced strawberries and almonds (toasted)
salad mix, arugula or lettuce, washed, spun out and torn
chopped scallions
sliced cucumbers
sliced radishes
Pine nuts (toasted)
Feta, goat or Parmesan cheese
tomatoes or peppers when in season, cut up
bread croutons, fresh, warm, just out of the pan (see recipe below)
If you have a leftover chunk of meat, either chicken or beef, warm it up, slice and add into the mix.

The best way to mix a salad dressing is to start with the balsamic, add the mustard and whisk. Mustard acts as a binder and will allow the oil to incorporate into the vinegar more readily. When adding the oil, start with a couple drops, whisking as you go and slowly pour in the rest, all the while whisking. If you really enjoy the flavor of balsamic, stick to the 1/2 cup measurement of oil. If you prefer your dressing milder, then continue adding the oil, up to 3/4 cup, and taste as you go. When whisked long enough this dressing will become thick and you will notice the oil and vinegar become fully combined. Once you have fully incorporated the oil, add the salt, pepper, fresh/dried herbs, garlic and alliums. This dressing will last for up to 2 weeks in the fridge and gets better as the flavors meld.

Croutons
1 Tbs olive oil
1 Tbs butter
1 tsp salt
1/2 loaf of any bread, cut into small cubes

Heat oil and butter in large skillet, over medium heat. Once the bubbles from the butter stopped sizzling, add the bread cubes and immediately toss them around the pan, making sure they get evenly coated with the butter/oil. Cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Serve warm, on top of salad and make sure to drizzle some dressing on top of them. These little babies will make any ho-hum salad perk right up. Also, the leftovers can be reheated in the oven the next day and tossed on another salad!

Napa Cabbage and Carrot Slaw with Miso Dressing
(shared by Martha Boks, a good friend and fabulous cook!)
makes 8 servings

napa cabbage

This salad is super easy to make, especially if you prep the dressing and toast the sesame seeds beforehand. Because of the delicate nature of the Napa cabbage, the slaw is best assembled just an hour or two before serving. Also, DO NOT try to cut up the Napa cabbage in your food processor…cabbage juice anyone?!!

Dressing:
1/4 cup rice vinegar
3 Tbs miso, white variety (can be bought at Harvest Health in the fridge where the cheese and milk are located)
3 Tbs grapeseed oil (or canola)
1 tsp low-sodium soy sauce
1 Tbs sugar
1 tsp minced garlic

Slaw Ingredients:
2 Tbs sesame seeds
3/4 pound Chinese cabbage, also known as Napa, cut into thin shreds (6 cups)
2 cups grated carrots (I did mine in the food processor with grating blade)
1 large sweet red pepper, sliced into very thin strips or 1 apple, chopped into small pieces
1/2 cup scallions, or chives, sliced

To toast the sesame seeds, heat a small, dry skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes. Remove seeds from pan and allow to cool.

In a small bowl, whisk together the vinegar, oil, miso, sugar, soy sauce and garlic until well blended. Set aside.

In large serving bowl, mix together the shredded cabbage, carrots red pepper or apple and scallions. Pour the dressing over top and mix till the veggies are all coated. Sprinkle sesame seeds on top and serve.
Notes: The sesame seeds and dressing can be made days in advance. You can also substitutes peanuts for the sesame seeds, toasted in oven on 350 for 10-15 minutes and cooled. They are super hot when they come out of the oven, so don’t let anyone pop a peanut into their mouth!

Cabbage & Noodles
(adapted from Moosewood New Classics)
Serves 4

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This is comfort food at its finest! You will be amazed at how much cabbage you can polish off when served with caramelized onions. Also, it makes a great leftover for the next day. Simply heat on low in a saucepan, adding a dash of water and keeping it on low with a lid. For a gluten-free version, brown rice could be substituted for the noodles.

2 cups thinly sliced onions
1/4 cup unsalted butter
1-1/2 Tbs paprika
8 cups finely shredded green cabbage (equals a medium-size head of cabbage)
2 tsp salt
12 oz. fine or medium wide egg noodles (substitute with rice noodles if you are avoiding gluten)
freshly ground black pepper to taste
dollop of sour cream (optional, but highly recommended!!)

In a large pot (with a tightly fitting lid), first melt the butter, using medium heat. Add the onions and turn down to low, put the lid on and cook for about 15 minutes to obtain a golden color (caramelized), stirring occasionally to prevent them from sticking to the bottom. Add the paprika and sauté for a minute more. It may seem like a lot of paprika, but you will be surprised how mild it will taste. Stir in the cabbage, add the salt and pepper and continue to cook on very low heat for 40-60 minutes, with the lid on, stirring occasionally, until the cabbage is very soft and light brown.

When you still have about 15 minutes left on the clock for the cabbage, cook the noodles in boiling water until al dente. Drain them and when the cabbage is done cooking, add the noodles, tossing to mix well. Serve immediately and add a dollop of sour cream on top of each serving. Delicious!!

After all of those good veggies let’s indulge a bit in dessert! Basil Cheesecake is such a unique twist on a classic dessert. This cheesecake is not overly sweet, in fact it is more on the cheesy side so it really pairs well with fresh fruit of the sweeter kind. Strawberries are a given at this time of the year (provided they are sweet), but do try it when the sweet cherries and blueberries come to market as well. Cheesecake freezes beautifully, so you can make a couple, stash them in the freezer and pull them out later in the summer when the peaches arrive!

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Real Basil Cheesecake
adapted from Madison Herb Society Cookbook
makes 10 servings….or in our case, about 5! We like our cheesecake!

Crust:
1-1/2 cup of crushed graham crackers or crushed crispy cookies (use whatever you have on hand
6 Tbs butter, melted
1 Tbs sugar (if using cookies, sugar is not needed)

Filling:
2 large eggs, room temp
1 cup sour cream
3/4 cup granulated sugar
1 cup basil leaves, destemmed
2 Tbs cornstarch
2 Tbs lemon juice
2 tsp vanilla
2 pounds cream cheese, at room temperature

Preheat the oven to 350 degrees.
To make the crust, combine the graham crackers, melted butter and sugar, mixing until well moistened. Pour into a 9 inch springform pan, and press the crumbs into the bottom of the pan and about 1 inch up the sides, creating a crust. Bake for 8 minutes. Cool to room temperature.

Place the oven rack on the bottom third of the oven. This is important so the top of the cheesecake doesn’t burn or overcook, leaving the inside undercooked. In a food processor, lightly beat the eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Pour into cooled crust.

Bake for 1 hour. Open oven and give the pan a slight jiggle to see if the center of the cheesecake moves. If it jiggles a bit, close the door and continue cooking for another 10 minutes. Then pull out and gently run a knife around the edge. Cool on wire rack for 10 minutes and then remove outer ring. Finish cooling, wrap with saran wrap and store in fridge for up to 1 week, or freeze for later use.

Notes: The recipe calls for using a food processor or mixer, but I learned that the food processor does a much better job of chopping up the basil so it texturally works in the cheesecake. The mixer left bigger pieces of basil that were just not right in a cheesecake!
Also, everyone’s oven is different, so use your best judgement on cooking time. If the top of the cheesecake starts to get brown, no worries, pull it out of the oven and insert a toothpick in the center to see if it is done. If so, the brown part can be peeled off. If it is still jiggly in the center you will need to lower the rack and continue to cook. I made the mistake of pulling it out while still jiggly, thinking that it would firm up as it cooled…no such luck. I put it back in for another 20 minutes, checking intermittently. I ended up baking it for a total of 1 hour and 10 minutes. See my photos here of underbaked (left side) and correctly baked (right side). Notice how it looks firmer in the photo on the right side?

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Have fun with your pickup this week and please remember to share any thoughts or recipe favorites you may have with the group! Also, don’t forget to check back this week for some food preservation ideas!
Best regards,
Lisa

Week Four – Trying new vegetables

The first couple of years we were members of Groundswell, I felt like there was always a new vegetable to conquer.  When most of us purchase vegetables at the store or farmers market or even pick them out for our backyard garden, we tend to choose our tried and true favorites.  For that reason, joining Groundswell was great for our family.  There were always new things to try and hopefully to like.  Swiss chard was one that was out of our repertoire and I needed to learn what to do with.  I usually go to epicurious.com when I am looking for a new recipe.  I like this site for its reviews and most recipes aren’t ridiculously crazy with ingredients.  Here is the recipe that both conquered Swiss Chard for us and even made me like garbanzo beans (previously I thought they were those cold, not so tasty things you only saw on salad bars. )  The garlic probably helped our family love this.  The garlic in this dish is particularly tasty on fresh bread.

Roasted Garbanzo Beans with Garlic and Swiss Chard – from Bon Appetit  (Sometimes I amend this by throwing in a cup and a half of cooked barley if I want this to be a main dish)

Garbanzo Beans:
3 cups soaked and prepared dried garbanzo beans or 2 15.5-ounce cans garbanzo beans (chickpeas), drained
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Preparation:  Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

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Another vegetable we weren’t all that familiar with is Bok Choy.  I quickly learned that cooking things with Asian flavoring was a big hit with both of my kids.  A quick and easy Bok Choy recipe that we enjoy is

Bok Choy with Ginger and Garlic
1 large bunch of Bok Choy, stems removed and discarded
1 teaspoon grated ginger
1 garlic clove thinly sliced
½ Tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce

Cook the bok choy leaves in a large pot of boiling water for 5 minutes.  Drain in a colander.  Make sure you press any excess water out or the sauce gets too runny.
Meanwhile pour the sesame oil in a skillet and turn the heat to medium low.  Add the garlic and ginger and cook for 8 minutes.  Pour in the oyster sauce and cook for another 30 seconds.  Pour the sauce over the bok choy and serve.


One of my current favorite recipes for many of the spring vegetables that we get at Groundswell and you find at the market right now is below.  I like to serve it over brown rice.  You can make it a meal by adding a protein of choice.

Asian Greens and Spring Vegetables – from the Moosewood Restaurant New Classics
6 ounces snow or sugar snap peas or 8 asparagus spears
4 cups sliced bok choy or 6 cups rinsed and stemmed fresh spinach
1 cup carrot matchsticks
½ cup daikon matchsticks

Dressing:
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1.5 teaspoons sugar
2 teaspoons grated ginger

½ cup scallions, sliced on the diagonal
1 tablespoon toasted sesame seeds

Bring 1 quart water to a boil.  Remove the strings from the snow or snap peas if using and blanch for 1-2 minutes.  Or is using asparagus, snap off the tough end, cut in half on the diagonal and simmer about 7 minutes or until tender.  Remove with a slotted spoon and set aside.  Blanch the bok choy in the same water for 2-3 minutes(spinach would be 1 minute), then drain and set aside.
Meanwhile, whisk sesame oil, soy sauce, sugar and ginger.
Toss the bok choy or spinach with half of the dressing on a serving platter.  Toss the rest of the vegetable with the remaining dressing and arrange them on top of the greens.  Sprinkle with scallions and sesame seeds.

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An absolute favorite salmon recipe of ours I got years ago from D&W when they were giving away free samples.  It is absolutely delicious.  It isn’t a last minute dish since there are a lot of steps but if I prep ahead of time, it throws together fairly quickly when you are ready to eat and it is worth the effort.

Seared Salmon with Thai vegetables
Salmon
1 tsp chili pwdr
1 tsp curry pwdr
1 tsp ground coriander
1 tsp cumin
1 tsp mustard pwdr
1 tsp salt
1 tsp sugar
4 6 to 7 oz salmon fillets with skin

Dressing
6 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp oriental sesame oil
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped peeled fresh ginger
1 tsp sugar

Rice
1 Tbsp butter
1 C basmati rice
1 C water
2/3 C canned unsweetened coconut milk
2 Tbsp veg. oil

Thai Vegetables (See recipe below)
For salmon: Mix first 7 ingredients in small bowl.  Place salmon fillets skin side down on baking sheet.  Sprinkle 1.5 tsp spice mixture over fillets.  Cover with plastic and refrigerate 3+ hrs.(You can do this the night before)
For dressing: Whisk vinegar and next 5 ingredients in small bowl.
For rice:  Melt butter in lg saucepan over med.  Add rice and saute until rice turns opaque ~2 min.  Stir in 1 cup water and coconut milk and bring to boil.  Cover and reduce heat to low.  Cook until rice is cooked through and liquid is absorbed ~18 min.  Season with S&P.
Meanwhile heat oil in skillet over med-high.  Add salmon flesh side down to skillet.  Sear until brown and crisp ~3 min.  Turn and sear skin side until just cooked trough ~3 min.
Spoon rice on plates.  Top with seared salmon, thai veggies and drizzle with dressing.  Pass extra dressing.

 Thai Veggies
1 Tbsp sesame oil
2 Tsp minced fresh ginger
1 lg garlic clove minced
1 red pepper cut into thin strips
6 oz shittakes stemmed an thinly sliced
3 lg green onions thinly sliced on diag.
3 C thinly sliced bok choy (green tops only)

Heat oil in skillet over high.  Add ginger and garlic, saute 20 sec.  Add pepper and mushrooms and saute till crisp tender ~3 min.  Add green onions and bok choy and saute til wilted ~2 min.  Season with S&P.
Something that I had never heard of before we joined Groundswell but that I now look forward to every year are garlic scapes.  Garlic scapes are the curling tops of garlic plants.  My son loves to saute them and then scramble some eggs in the pan along with.  My husband and I also love the garlic scapes made into a pesto.  It is delicious on crackers or tossed with pasta.  If you aren’t planning to use it within a week or two, you can freeze it.

Garlic Scape Pesto
10 large garlic scapes
1/3 cup unsalted almonds, pistachios or walnuts (your choice)
1/4 cup finely grated parmigiano
1/3 cup olive oil
salt and pepper
Process the scapes, nuts and parmigiano in a food processor until finely chopped.  Slowly add olive oil and continue to process.  Season with salt and pepper.

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.

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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.