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

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

Week Fourteen

Stewed Tomatoes w/ Green Beans and Basil
Great served with grilled steak
 
1lb green beans
4 large tomatoes
2 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp chopped basil
salt and pepper
parmesan cheese, optional
 
Bring a large pot of water to a boil. Add the green beans. Boil 3 minutes. Plunge into a bowl of ice water. Drain.
Now score the bottom of the tomatoes and place them in the boiling water. Remove after 1 minute (this loosens the skin of the tomatoes).
 
Peel the skin from the tomatoes. Chop into large dice. In a large saucepan bring heat the oil and add garlic. After 30 seconds, add the tomatoes. Bring to a boil, reduce heat and simmer 10-15 minutes until tomatoes have cooked down and are tender. Add basil, salt and pepper. Cook another couple of minutes. Add green beans. Cook until green beans are heated through. Serve with parmesan cheese, if desired. 
 
Green Bean Crudites w/Olive Anchovy Aioli 
recipe adapted from Food and Wine
For the beans
1 lb mixed beans
Fill a large with ice water. Bring a large pot of salted water to the boil. Add green beans and cook 3 minutes. Remove and plunge into ice water to stop the cooking. Drain and dry. 
Serve beans with aioli. 
 
For the aioli
1 large garlic clove, minced
Pinch of salt
3 oil-packed anchovies, chopped
1/2 cup mayonnaise
2 tbsp chopped, pitted green olives
juice of 1/2 lemon
2 Tbsp olive oil. 
Mash garlic, salt and anchovies into a paste. Combine all ingredients through lemon juice in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Serve with beans. 
 
Parmesan Crisps with Cherry Tomatoes
 
 
6 Tbsp fresh grated Parmesan cheese
1/2 pint cherry tomatoes, quartered
1 Tbsp chives
salt, pepper
1 Tbsp avocado oil (or olive oil)
 
 
 
 
 
Preheat oven to 400 degrees . Line a baking sheet with parchment paper. Place about 1 Tbsp of Parmesan cheese in a heaping pile on baking sheet. Repeat with remaining parmesan cheese. Place in the oven for 5-7 minutes until nicely golden brown and hardening. Cool. 
Combine all the remaining ingredients in a bowl. 
Spoon tomato mixture on top of cooled Parmesan crisps. Serve immediately. 
 
Carrot Cannelloni 
2 large carrots
4 oz ricotta cheese
1 tbsp parsley, chopped, plus more for garnish
1 tbsp chives, chopped
1/2 tbsp tarragon, chopped
salt and pepper
1 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp sunflower seeds
 
Using a mandoline, cut the carrots lengthwise into very thin strips (as thin as you can). 
In a bowl, mix remaining ingredients. 
Lie the carrot strips flat on a work surface. Place a spoonful of the mixture at one end of the carrot. Roll the carrot. Place the carrot strip seam-side down on serving dish. Repeat with remaining carrot strips. Sprinkle with chopped parsley. Serve. 
 
Enjoy a bunch more summer selections from our Groundswell Community Farm Cookbook below:
 
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 12: Summer Recipes

This blog post is taken directly from our Groundswell Community Farm Cookbook. Enjoy! 
 
Summer
Solanacie & the Abundance of the sun
 
Eggplant
One of the most beautiful plants in the garden- the eggplants themselves are amazingly large, hanging orbs and have an ancient and majestic aura to them. But what can you dowith this bland and sometimes slimy and distasteful vegetable? A heat lover, the eggplant is grown in Arab countries and from there we get some great recipes.
Cooking tips: Do cook, cooking eliminates a toxic substance called solanine.
To sauté: Try dipping slices or chunks in flour or eggs and breadcrumbs before sautéing.
Sauté in hot oil until light brown. Season with herbs, garlic, grated cheese, etc.
 
Nutrients: Cooked, 1 cup diced– 38 calories, 2 g protein, 4.5 g fiber, 8.2 g carbs., 20 IU Vitamin A, 6 mg Vitamin C, 22 mg Calcium, 24.6 mg Magnesium, 1.08 mg Iron, .5 mg Zinc, 2 mg Sodium, 496 mg Potassium.
 
Baba Ganouj: an eggplant dip
From Anna: You can bake, grill or roast the eggplant, but grilling or roasting over hot coals will make for the best flavor. 40 minutes to prepare.
 
a little oil, for the baking sheet 1 medium (7 inch) eggplant
2 medium cloves garlic, minced . cup fresh lemon juice
1/4 cup tahini black pepper and cayenne, to taste
olive oil and minced parsley (for garnish) 1/2 tsp. salt
 
1. Preheat oven to 350 F. Lightly oil a baking sheet. Slice eggplant in half lengthwise,and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool until it’s comfortable to handle.
2. Scoop out the eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (An alternative is to mash by hand, leaving the eggplant a little chunky.)
3. Transfer to an attractive serving dish, cover tightly, and chill. Drizzle with olive oil and sprinkle with minced parsley just before serving with crackers or toasted pita bread.
 
Ginger Sesame Eggplant
1 medium eggplant 1/4 tsp. hot sauce
olive oil 1 T rice or wine vinegar
1 garlic clove, finely chopped 1/2 tsp. sugar
1 T. peeled, grated ginger 1/2 tsp. soy sauce
1 T. sesame seed oil 2 T. chopped cilantro
 
1. Coat 1 medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel, pull apart into 1/2 inch pieces and mix with any juices that have accumulated.
2. Combine garlic, ginger and sesame oil. Sauté together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce and cilantro.
 
Japanese Braised Eggplant
From New Recipes from Moosewood Restaurant
2 medium eggplants
1/2 cup dry sherry
1/3 cup tamari or soy sauce
1 T molasses
1/4 cup vegetable oil
8 oz. tempeh, cubed
2 1/2 cups chopped onions
2 t ground fennel seeds
1/4  t cayenne
1 t ground coriander seeds
1 green pepper, diced
4 cups sliced mushrooms (1 lb.)
3 T tomato paste
salt to taste
brown rice
chopped scallions
toasted sesame seeds
 
1. Preheat oven to 350 F.
2. Leaving the stems on, cut the eggplants in half lengthwise. Mix together the sherry, soy sauce and molasses. Oil a baking pan, pour the sherry mixture into the pan, place the eggplant halves, cut side down, and cover it tightly and bake at 350F for 45 minutes, until tender.
3. Brown the cubed tempeh, 1/2 cup of the onions and 1 t of the fennel in oil for 20 minutes, stirring frequently to avoid burning. Turn off heat and add 1/4 t cayenne.
4. In a separate pan, sauté the remaining 2 cups onions, the coriander and the remaining teaspoon of the fennel until the onions are translucent. Add the pepper and the mushrooms and sauté another 15 to 20 minutes, until tender.
5. With a slotted spoon, lift the tempeh and onions from the oil and stir them into the sautéed vegetables. Stir in the tomato paste and 2 T of the braising liquid from the eggplant baking pan. Salt the filling to taste.
6. Turn the eggplant halves over in the baking pan. With a fork or spoon, carefully mash the pulp a little and then push into the sides, making a hollow in each half and taking care not to break the skins. Fill each hollow with one-fourth of the filling. Cover the pan tightly and bake at 350 F for 20 minutes, until piping hot.
7. Serve on a bed of rice, pour some juice from the pan over the eggplant and sprinkle with chopped scallions and toasted sesame seeds
 
Melons & Watermelons
You know how to enjoy these. Store melons in the fridge or in a cool spot until you cut them.
Nutrients: Fresh, slice 1” thick and 10” diameter has 152 calories, 2.97 g of protein, 9.6 g fiber, 1762 IU Vitamin A, 46.5 mg Vitamin C, 38 mg Calcium, 52 mg Magnesium, 10mg Sodium, 560 mg potassium.
 
Spicy Melon Salsa
From Margie Kuhn
 
2 cups watermelon chunks
2 cups cantaloupe chunks
Juice from 1/2 a lime (or lemon)
1 jalapeño pepper, chopped finely
 
1. Mix all ingredients.
2. Let sit for 1/2 hour before serving.
 
Notes:
a) Feel free to adjust amount of jalapeno pepper up or down to suit taste;
b) Can substitute canned jalapeno peppers;
c) Can substitute and/or add honey-dew melon.
d) Can add some fresh cilantro.
 
Onions
I have a hard time cooking anything without onion as a base. Heat up the oil, throw in a chopped onion and smell the juices released as it sizzles. Onions are classic for creating flavor. Red onions are great marinated in limejuice, rinsed and eaten raw on sandwiches and in salads. The sweet Walla Walla variety can also be eaten raw.
 
Nutrients: Cooked 1 cup sliced, 60 Calories, 3 g protein, 2.8 g fiber, 12.2 g Carbs., 35 IU Vit. A, 15 mg Vit. C, 50 mg Calcium, 10.5 mg Magnesium, 15 mg Sodium, 231 mg potassium
 
French Onion Soup
From Too Many Tomatoes by Lois M. Burrows and Laura G. Myers “There should be no
shortcuts on the croutons! Good croutons are trouble, but worth the effort.”
 
8 Medium onions, chopped
4 T. butter
2 T. flour
2 Cups water
2 Cups beef or vegetable broth
1 tsp. salt
1/2 tsp. pepper, freshly ground, to taste
4 French rolls, or 12 slices French bread
2 cloves garlic, crushed
4 Cups grated Swiss cheese
6 tablespoons port wine (or cooking wine or almost any wine around will do)
 
1. Cook onions gently in butter until blond. Add flour. Cook, stirring, until golden and sizzling.
2. Pour in 2 cups water. Bring to a boil and stir. Add broth and seasonings. Boil 10 minutes.
3. Trim crusts, slice bread, and then quarter each slice. Brown each side under broiler.
4. Rub croutons with garlic.
5. Pour hot soup into 6 ovenproof bowls. Top with croutons. Cover with cheese. Broil until cheese melts.
6. Lift crust of soup, and pour 1 T. port into each bowl.
 
Cucumber – Onion Salad
From Margie Kuhn
 
1/2 red onion – sliced thin
2 cucumbers – sliced thin
Dressing:
1 Tablespoon balsamic vinegar
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoon Dijon mustard
1/4 cup olive oil
 
1. Mix dressing ingredients
2. Pour over onion and cucumber slices; mix.
3. Let rest for at least 1/2 hour before serving.
 
Peppers
Freezing Peppers
Every year, I freeze peppers and use them in any cooked dish. I dice most for stir fries and julienne others to sauté for fajitas. Then, I put them on a flat dish like a cookie tray or cake pan and set them in the freezer for about a half hour to pre-freeze. When they are no longer wet or damp to the touch, I quickly fill up freezer baggies and stack them in the freezer. This is one of my favorite ingredients in the winter, and it’s the easiest 10 minute meal to throw together a few frozen veggies for a quick sauté. This year, I experimented with dehydrating the peppers before freezing them, but I won’t try them for a month or so.
 
Nutrients: Sweet, green raw, 1 average size– 14.8 calories, 1.04 g fiber, 2.59 g carbohydrate, 306 IU Vitamin A, 94.7 mg Vitamin C, 6.9 mg Calcium, 13 mg Magnesium, 8.88 mg Sodium, 148 mg Potassium
 
Balkan Grilled Pepper Salad
From The New Moosewood Cookbook
4 T olive oil
1 – 2 T red wine vinegar
1 clove garlic, peeled and mashed
Salt
Black pepper
1 small red onion
2 large green peppers and 2 large red
peppers
10 ripe cherry tomatoes, halved
10 olives, oil-cured, Greek or kalamata
1 T fresh oregano leaves
2/3 cup feta cheese, for garnish
 
1. Roast the peppers directly over a medium-high flame on a gas stove or just over the coals on a grill until the skins are blacked. To peel, run peppers under cold water and remove skin. Then, core and cut the peppers into . inch wide strips.
2. In a serving bowl, combine the oil, vinegar, garlic, salt, and pepper. Add onion, tomatoes, olives, and oregano leaves. Toss well. Cover and marinate peppers for 2 hours at room temperature.
3. Just before serving, taste and correct the seasoning and transfer to a shallow serving dish. Sprinkle with feta and serve with a crusty loaf of bread.
 
Lime Fajitas
From Katie
1 lb. steak, beef or venison
1 t paprika
1 t cumin
1/2 t coriander
1/4- 1/2 cup lime juice
2 T tamari, soy sauce or salt to taste
2 T olive oil
2 onions, cut in long strips
5 peppers, cut in long strips
1 hot pepper, minced or a dash cayenne
1 T chopped fresh basil
1/2 t paprika
1 T tamari
grated cheese
~3 small corn tortillas per person
 
1. Cut the steak into long thin strips and brown in a heavy pan over medium-high heat. When the meat is almost cooked but not quite finished sprinkle the first group of spices over the pan and pour in the limejuice and tamari. Let the meat cook until the juices are almost cooked away, about 2 minutes.
2. Meanwhile, prepare the onions and peppers.
3. Remove the meat to a large bowl and immediately pour your oil into the still-hot pan from the meat. Add the onions when the oil is hot, about 30 seconds after you pour it in and cook for about 3 minutes. Add the peppers, spices and tamari and cook another 2 – 3 minutes.
4. Heat the tortillas over the flame of a gas stove or in a pan with a little oil
5. Bring the meat, veggies, tortillas and cheese to the table for everyone to make their own fajitas.
 
Pasta with Red Bell Pepper Sauce
From Gardeners’ Community Cookbook
2 T olive oil
1 large onion
2 garlic cloves
8 red (or other) peppers, finely chopped
1/2  t sugar
1 t salt
1/4 t black pepper
1 T chopped fresh basil leaves
1 T chopped fresh oregano leaves or 1 t
dried oregano
1/2 cup white wine or water
3/4  lb. spaghetti or other pasta, cooked
and drained
 
1. Heat the oil in a large sauté pan. Add the onions and garlic and sauté over medium heat until softened, 8 to 10 minutes.
2. Add the bell peppers, sugar, salt and pepper and stir to mix. Cook over medium heat until the peppers are soft, about 10 minutes. Stir in the basil and oregano and continue cooking 1 minute more, until the herbs are wilted. Remove and cool enough to handle.
3. Puree the mixture in a food processor until as smooth as possible. Return to the pan and stir in enough wine or water, up to 1/2 cup, to thin the mixture to a saucy rather than paste consistency. Reheat over low heat, pour over the pasta and serve right away.
 
Potatoes
Potatoes have been a constant in many “American” diets- from French fries at fast food places to mashed potatoes at Thanksgiving dinners. We use potatoes to describe the texture and/or how to use many of our other vegetables. We grow a juicy early red variety, a big baking variety, an all blue type, and several others. Our potato-harvesting day is a fun CSA event for children as they dig through to dirt is search of edible treasures.
 
Nutrients: Peeled after boiling, 2.5” in diameter– 105 calories, 2.9 g protein, 3.9 g fiber, 23 g carbs., 1 IU Vitamin A, 22 mg Vitamin C, 10 mg Calcium, 19.3 mg Magnesium, 4 mg Sodium, 556 mg potassium.
 
Potato Skins
From Nourishing Traditions
Skins from baked potatoes
2 T melted butter
1 cup grated cheese
1 bunch green onions
Optional garnishes: Sour cream, piima cream, or crème fraiche; crumbled bacon; guacamole, etc.
 
1. Bake potatoes and scoop out and use for other dishes, such as mashed potatoes.
2. Brush potato skins with butter, inside and out and bake at 350 F for about 1/2 hour or until the skins become crisp.
3. Serve with cheese and other garnishes
 
Tomatoes
A rainbow of colors and flavors. We talk about tomatoes constantly at the farm. “I just used my last jar of tomatoes, how will I make it till July?” “Wouldn’t this be great with tomatoes in it?” For a food that was not even considered edible in this country before the 1800’s it is amazing how much we depend on it!
 
Nutrients: Raw, whole, 2.5” diameter ( nutrients vary when cooked)– 25 calories, 1 g Protein, 2 g fiber, 6 g carbs, 1,110 IU Vitamin A, 28 mg Vitamin C, 16 mg calcium, 16.8 mg magnesium, 15 mg sodium, 300 mg Potassium.
 
 
Chilled Sun Gold Soup
From Local Flavors
 
2 pints sun gold tomatoes
2 shallots, finely diced
sea salt
black pepper
3 T white wine or other vinegar
2 t finely diced Serrano pepper
2 T olive oil
1 firm avocado, chopped small
1 T chopped basil or cilantro
 
1. Pluck the stems off the tomatoes and rinse them. Add them to a heavy saucepan with a tight-fitting lid with half the shallots, . t salt and 1 cup water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to be sure there’s sufficient moisture in the pan—you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons water. Once they release their juices, lower the heat and cook, covered, for 25 minutes.
2. Run the tomatoes through a food mill or cool and put them in a food processor. You’ll have about 2 cups. Chill well, then taste for salt.
3. Just before serving, combine the remaining shallots in a bowl with the vinegar, Serrano pepper, oil, avocado and herbs. Season with a pinch or two of salt and some pepper. Spoon the soup into small cups, divide the garnish among them, and serve.
 

Week 11 Tomatoes and Basil!!!

 
 
 
 
Tomato, Basil and Mozzarella Salad 
Great as a bruschetta topping on grilled bread. Great plain as a salad. Great over steak. Great mixed with fresh pasta. Great on…ok, you get the point. It’s tomato and basil season!! My own tomato plants are producing a ton right now plus the CSA share tomatoes are really starting to come, so I went a little crazy on the tomato recipes this week. 
 
1.5-2 cups cherry tomatoes, halved
9 basil leaves, stacked rolled and thin sliced
4 oz Mozzarella, small cubed
3 Tbsp olive oil
2 Tbsp Balsamic Vinegar
salt and pepper, to taste
 
Combine all in a bowl. Stir. Let marinade for at least 30 minutes to combine flavors. 
 
Breaded Zucchini Sticks and Eggplant with Smoked Mozzarella
This makes a nice appetizer or side dish. Serve with the Marinara Sauce from the previous blog post. Also good served with Kohlrabi Remoulade (see recipe below)
 
For the Zucchini:
2 medium sized Zucchini, cut in half and each half cut in quarters lengthwise (wedges)
 
 
 
 
 For the Eggplant
1 medium sized Eggplant, sliced into 1/2 in thick slices, center square cut out (see picture)
2-4 oz smoked mozzarella
smoked paprika
Place a cube of mozzarella into the cut out square of the eggplant and sprinkle with smoked paprika
 
For the breading:
1 cup Bread Crumbs
1/4 cup freshly grated Parmesan cheese
3-4 basil leaves, chopped 
1 sprig fresh oregano, chopped
salt and pepper 
cayenne pepper, to taste, optional
Combine these in a pie pan
 
2 eggs
1/2 cup milk
In a bowl whisk until combined.
 
1 cup flour
Place on a plate
 
Preheat oven to 475 degrees. 
Dredge the zucchini and eggplant in the flour, shake off excess. Dip in egg mixture. Roll in bread crumb mixture and pat on bread crumbs (you may need to repeat into the egg mixure and bread crumbs to get a good coating). Place the zucchini on a wire rack over a baking pan. Place the eggplant directly on the baking pan. 
Bake at 475 degrees 10-15 minutes until golden brown. Check half way through, you may need to flip the zucchini and will need to flip the eggplant. 
At the very end of cooking, I turn on the broiler to get a good golden brown for about 1 minute. 
Serve immediately as is or with Marinara sauce (homemade or store bought). 
 
Kohlrabi Remoulade
This is delicious served with grilled meat (esp steak), grilled vegetables, and the breaded eggplant above. 
 
1 small Kohlrabi, peeled and julienne (small matchsticks)
1/4 cup homemade or store bought mayo
2 tsp Capers, drained
2 tsp whole grain mustard
1 tsp tarragon, chopped (or you could use parsley)
juice from 1/2 lemon
salt and pepper
 
Combine all ingredients in a bowl. 
 
Ratatouille with Buckwheat Crepes and Cheese Sauce
I adore ratatouille. I make it every year on my birthday with all fresh ingredients. This is one of the many dishes I can not understand why anyone would make and/or eat out of season. Soo good and it’s the perfect time of year for it. There are many different crepe batters, this one is a little on the eggy side, which makes it a great vehicle for the ratatouille (crepe doesn’t get soggy). Also good served over polenta!  
 
For the Ratatouille: I usually chop the vegetables into 1 inch cubes
2 Tbsp olive oil
1 large sweet onion, chopped
1 large red onion, chopped
1 hot chili pepper, optional (I like the yellow hot peppers), chopped
1 large sweet bell pepper, chopped
1 jalapeno, optional, minced
1 garlic clove, minced
1 eggplant, cubed
1 large zucchini, cubed
1 yellow squash, cubed
1 1/2 Tbsp basil, chopped
1 Tbsp fresh rosemary, chopped
5 large tomatoes, chopped 
salt and pepper to taste
In a large dutch oven, add the olive oil over medium high heat. Add the onions and bell pepper. Saute until beginning to soften about 5-7 minutes. Add the hot peppers and garlic clove. Saute 2 minutes longer. Add eggplant, zucchini, squash and herbs. Saute 5-7 minutes longer. Add tomatoes, salt, and pepper. Simmer gently for 10-15 minutes.
 
 
For the Crepes: 
6 eggs
1 1/3 cup milk
1/4 tsp salt
4 Tbsp butter, melted
2/3 cup buckwheat flour (or I used the wheat blend from Jennings brothers with buckwheat flour in it)
Beat eggs, milk, butter, and salt until well combined. Sift flour into a bowl. Add liquid and beat until well combined (about 1-2 minutes). Cover and let stand 1 hour. 
Brush butter on bottom of crepe pan (or 7-8 inch pan). Set over medium high heat. Stir batter well and pour 2-3 tbsp into pan and quickly tip back and forth and swirl pan to coat it evenly. Cook until golden brown about 1 minute. flip and cook 20-30 seconds longer. 
 
For the Cheese Sauce:
8 oz shredded cheese, (I like hot pepper cheese)
4 Tbsp butter
4 tbsp flour
2.5 cups milk
Melt butter in saucepan, whisk in flour. Stir for 2 minutes. Slowly whisk milk in. Simmer and Stir until thickening (about 10 minutes). Stir in cheese. Remove from heat and stir until cheese is melted.  
 
green bean, cherry tomato and corn salad
2 corn cob ears, kernels cut off
1/2 lb green beans, trimmed
1/4 red onion, sliced thin
1 cup cherry tomatoes, halved
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper, to taste
 
Bring a medium sized sauce pan of water to a boil. Add the corn kernels. Boil 1 minute. Strain out leaving water in pan. Add green beans and boil 4 minuted. Drain and run cool water over beans to stop the cooking. Add all ingredients to a bowl and toss to combine. 
 
Grilled Vegetable Sandwich
Your favorite crusty bread, sliced thick 
Mayo, homemade or store bought, optional
Mustard, optional
 
Olive oil
Salt and Pepper
 
 
 
Slice all of the following vegetables lengthwise into 1/4 inch strips:
Eggplant
Zucchini
Summer Squash
 
1 large red onion, 1 inch thick slice
 
6 basil leaves, stacked rolled and thin sliced (chiffonade cut)
 
In a large bowl combine the vegetables, basil leaves, salt and pepper and enough olive oil to coat the vegetables. 
 
1 tomato, sliced
 
Heat grill. Add vegetables to hot grill. Cook 4-5 minutes on each side. Grill bread if desired 1-2 minuted per side. 
To serve: Slather mayo and mustard on grilled bread. Layer with grilled vegetables and sliced tomatoes. 
Serve with a side of garlicky kale chips: Heat oven to 425 degrees. Remove thick stems and thick chop 10 kale leaves. Chop 2 garlic cloves. Toss kale, garlic, 1 tbsp olive oil, salt and pepper. Layer kale on a baking sheet, making sure to not overlap. Bake 15-20 minutes until crispy. 
Asian Broccoli Carrot Salad
recipe adapted from Farmer John’s Cookbook
 
1 large medium broccoli, florets
3 carrots, cut into matchsticks
1/3 cup rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tsp grated fresh ginger
1 tbsp honeu
1/2 tsp sesame oil
1/2 tsp chili oil, optional
2 medium sized green onions, sliced thin
Place broccoli in steamer basket over 2 inches boiling water and cover. Steam 5-7 minutes. Drain broccoli. Add carrots to steamer basket and steam 7-9 minutes. Combine dressing ingredients in a small bowl, whisk to combine. Pour dressing over broccoli, carrots, and green onion. Stir to combine.
 
 
 
Greek Feast! 
Also a great time of year for making tabbouleh, greek salad and tzaziki. Serve with falafles and naan (or pita bread).
Tzatziki Sauce
Good over grilled meats and vegetables, but my favorite is over homemade falafels.
1/2 cucumber, seeded skinned and small diced
8 oz plain yogurt (thick greek yogurt is best)
2 large minced garlic cloves
4 mint leaves, chopped fine
1 lemon juiced
1 tbsp olive oil
1/4 tsp salt
Combine all ingredients in a bowl. Chill for at least 30 minutes before serving.
 
Tabbouleh
3/4 cup bulgar: cover with 2 cups lukewarm water. Cover and leage for 1 1/2 hours. Drain in a sieve and let stand 10 minutes.
2 medium sized tomatoes, seeded and chopped
1/2 cucumber, skinned seeded and chopped
4 green onions, sliced thin
1 1/2 cups fresh parsley, chopped fine
1/3 cup fresh mint, chopped fine
4 kalmata olives, diced
Dressing: 1 lemon juiced, 1/4 cup olive oil, salt and pepper. Whisk to combine.
Add all ingredients to a bowl. Stir to combine.
 
Greek Salad
3 tomatoes, seeded and chopped into medium sized cubes
1/2 red onion, sliced thin
1 cucumber, cut into fourths and sliced
1 green pepper, julienned
3 oz feta cheese, cut into small cubes
1/4 cup kalamata olives, sliced
Dressing: 3 Tbsp olive oil, 1/2 lemon juiced, 1 minced garlic clove, 1 tsp chopped fresh oregano, salt and pepper. Whisk to combine.
Place all ingredients in a large bowl and stir to combine. Let stand in fridge at least 30 minutes.
 
Another beautiful week of Groundswell produce and food preparation~ thanks much to Tom, Katie and the spectacular farm crew!

Week 10: weeding and feeding

Last Thursday we had a  fun evening at the Weed & Feed Party on the farm! Check out some before and after shots of the fields, plus some market pics, on our facebook fanpage album. Click here. 

Thanks to Katie, Tom and the super cool farm crew for all the lovely healthful gorgeous produce this week!

 
Cauliflower Caviar
this is a fun little appetizer packed with delicious flavor. I actually haven’t tried the endive from the farm yet, but I imagine you could use some of the small leaves close to the center for this in place of the belgium endive. 
adapted from Cooking Light Magazine
 
 
1 head cauliflower, coarsely chopped florets only
2 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces prosciutto, bacon or hard salami, chopped (I used salami)
1 tablespoon minced garlic
1 tablespoon sherry vinegar
1/4 cup chopped fresh parsley
8-10 belgian endive leaves (about 2 small heads) 
 
1. Preheat oven to 400°.
2. Arrange cauliflower florets in a single layer on baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400° for 40 minutes or until cauliflower is lightly browned.
3. Heat remaining tablespoon oil in a small skillet over medium heat. (if using bacon, no need for oil) Add meat to pan; sauté until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels.
4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork.  Spoon 2 tablespoons cauliflower mixture into each endive leaf.  Sprinkle with parsley. Serve warm or at room temperature.
 
Raw Beet Salad with Walnuts and Goat Cheese
You can prepare the beets ahead of time if you want and let sit in the dressing overnight. Store the walnuts, goat cheese, and spinach separately. Toss these ingredients with the dressed beets right before serving. 
3 small or 2 medium raw beets, trimmed and peeled, julienne cut (or grated) 
1/2 small red onion, thin sliced
1/2 cup toasted, chopped walnuts
1 orange, zest and juice
2-3 TBSP olive oil
1/4 teaspoon Dijon mustard
salt, pepper
4 ounces fresh goat cheese, crumbled
Spinach or mixed greens, lemon juice, olive oil.
 
 
Combine the beets, onion, walnuts, and orange zest in a medium bowl.
In a small jar w/ lid combine and shake the orange juice, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.
Divide the salad onto serving plates and top with crumbled goat cheese.
May serve over spinach or mixed greens dressed lightly w/ lemon juice, olive oil, salt and pepper. 
 
Summer Squash and Carrot Puree
I purchased a cookbook by Jessica Seinfeld called Deceptively Delishious a while ago. I bought it to try recipes for my family and friends with ‘picky-eater syndrome’ kids, but quickly realized even adults need certain vegetables to be cleverly disguised sometimes. Let’s face it, when you buy into a CSA you’re going to get some of THOSE vegetables you’d probably never willingly purchase at the store. Though neither summer squash nor carrots are one of THOSE vegetables for me, I didn’t see myself eating all that was given to us this week, so I pureed them, used some in cupcakes and an egg bake then froze the remaining puree in a zip locks for winter… if you must know…swiss chard is one of THOSE vegetables for me.
 
3 medium sized summer squash, ends trimmed, cut into 1 inch pieces
1 bunch carrots, peeled and cut into 1/2 inch pieces 
 
Steam separately over about 1 inch boiling water. Steam 7-9 minutes for squash. 10-12 minutes for carrots. Place in a food processor or blender for about 2 minutes until smooth (add a bit of water if needed to get a smooth but thick consistency).
 
Summer Squash Cupcakes with Carrot Puree Frosting
I guess this could make 12 cupcakes if you only want a tiny bite…I made them double decker with cream cheese in the center and on top (it was for my birthday,so  I went all out)…makes 12 small or 6 large cupcakes. These are actually pretty dense shortcake-like cakes (the egg whites are deceptive).
 
5 large egg whites
3/4 tsp cream of tartar
1/2 tsp salt
1 cup flour, sifted 
1/2 cup summer squash puree
1 tsp lemon zest
1 tsp vanilla extract or pure lemon extract
 
Frosting Ingredients:
8 oz package cream cheese
1/2 cup carrot puree
juice from 1/2 large orange
dash of cinnamon
drizzle of honey (to taste according to how sweet you want it, I added about 1 tbsp)
 
Preheat oven to 350 degrees. Spray 12 muffin cup pan. In a bowl combine the flour and lemon zest. In another bowl, beet the egg whites , salt and cream of tartar with an electric mixer until stiff peaks form. Stir puree into the flour with 1/2 egg whites until just barely combined. Gently Fold in remaining egg whites. Scoop gently into muffin tins evenly. Bake until light golden about 12-16 minutes. Cool on a wire rack while you make the frosting.
Frosting: beat all ingredients until smooth. Chill until cupcakes are cool.
To frost: Cut top rounded part of 6 cakes with serated knife (to create a flat surface). Frost and top with another small cupcake. Frost again, let the frosting drip down the sides (the messy look is fun sometimes) and serve with a little sprinkle of cinnamon  and powdered sugar on top. Eat or chill for later. Store leftovers in the fridge.

 Baked Herb Eggs with Summer Squash Puree and Roasted Balsamic Tomatoes
Another use for the squash puree now or later this winter. Feel free to change up the herbs in the eggs, I just used what I had on hand. 
 
3 large eggs
4 large egg whites
1 cup yellow squash puree
1/4 cup shredded white cheddar cheese (or your favorite kind of cheese)
3 green onions, green part only, sliced very thin
7-8 basil leaves, stacked, rolled and thin sliced (chiffonade cut)
1 tsp fresh oregano, minced 
2.5 Tbsp flour
1 tsp baking powder
1 tsp salt
pepper
 
Preheat oven to 400 degrees. Coat 4 (1 cup) oven safe coffee cups or souffle cups or ramekins with oil and place on baking sheet.
Whisk the eggs, squash pure, cheese, green onion, basil, oregano, flour, baking powder and salt and pepper in a large bowl. Divide mixture evenly in baking dishes. Bake 17-20 minutes until no longer runny and puffed up in center.  Serve immediately. 
 
for the tomatoes: 
1 cup cherry tomatoes 
1 tbsp balsamic vinegar
splash of olive oil
Salt and Pepper
 
Place tomatoes on a small baking sheet. Toss with remaining ingredients. Bake until the skin begins to shrivel a bit and they are heated through. 
 
 
Kale and Pinto Beans in a Tortilla with Fried Eggs
Don’t you love it when you come home from work ravenous, thoughtlessly throw something quick and easy together in about 10 minutes and it actually tastes really delicious?! Here is a really simple recipe for kale pinto bean tortillas. Good for brunch, lunch or dinner…add other ingredients as you want…i.e. tomatillo salsa on top, cheese, chopped onion sauteed with kale, hot pepper flakes, cilantro…
 
7-8 kale leaves, thick stem removed, rough chopped (I used toscano kale)
2 galic cloves, minced
olive oil
1.5 cups cooked pinto beans
2-3 green chilies, roasted and skin removed, chopped OR 1 small can diced green chilies
salt and pepper
hot sauce, optional
4 eggs
4 flour tortillas
 
In a fry pan with the oil, saute kale leaves with a sprinkle of salt and pepper until begining to wilt (5-7 minutes), add garlic clove and saute about 1 minute longer. Stir in pinto beans, green chilies, and hot sauce. Once all is warmed, remove from heat.
Meanwhile, fry the eggs in another skillet.
Warm the flour tortillas.
Pile some of the kale on each tortilla. Top with fried egg. Break yolk so it oozes over the kale and pinto beans. Top with more hot sauce. 
 
 
 
Fish with Tomatoes and Fennel
adapted from Food Everyday
 
allowing the fennel to caramelize brings out some of the natural sweetness and changes the flavor quite a bit from eating it raw.
 
1 cup couscous
1 tablespoon olive oil
1 large fennel bulb, thinly sliced
salt and pepper
2 garlic cloves, minced
2 cups cherry tomatoes, sliced in half, divided (or diced large tomatoes)
5-6 basil leaves, stacked, rolled and thin sliced (chiffonade cut)
2 large fish fillets (whitefish, halibut, bass, orange roughy, lake trout etc.)
fennel pesto (see recipe below)
 
Cook the couscous according to package.
In a medium sized skillet with olive oil, cook the fennel bulb over medium heat until beginning to caramelize (about 10 -12 minutes), stirring frequently. Adjust heat as needed so the fennel doesn’t char. 
Add garlic and saute 1 minute. Add 1.5 cups cherry tomatoes to the skillet. Stir and cook 2-3 minutes until they begin to soften. Nestle fish into the tomato mixture, season with salt and pepper and cover the skillet (if there is not enough moisture in the bottom of the pan add a tablespoon or two of water). When fish is fully cooked through and flakes easily with a fork, remove from heat (about 9-10 minutes).
To serve: place fluffed couscous on a plate, top with a 1/2 fillet of fish and tomato fennel mixture. Sprinle with a few of the raw tomatoes and basil leaves. Place a dollop of fennel pesto on top.
 
Fennel Pesto
I just can’t bare to throw away all those beautiful fronds and I can only garnish so many dishes with the slight taste of fresh fennel…so, I thought why not try a pesto! I’m pleased to report I’m very happy with the results (maybe even a new favorite recipe for the season).
This pesto goes great on the fish dish above. Also good as a quick side mixed in with leftover couscous, a little balsamic vin, diced tomatoes and basil! 
Fronds from 1 large fennel (remove the thick stems, just use the delicate fronds)
2 garlic cloves
juice from 1/2 lemon
1/4 cup chopped toasted pecans
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
In the bowl of a food processor, place the fennel fronds, garlic, and pecans. Pulse to combine. With the motor running, add lemon juice and enough olive oil to create a thick paste. Stir in parmesan cheese. Season with salt and pepper. You may want to add more lemon juice or more parmesan cheese to your taste preference. 
 
Eggplant Parmesan
My husband will tell you he doesn’t like eggplant. I make this every summer at least 3 times, he eats it up like crazy and loves it. With eggplant, I think it’s a texture thing for some people who say they don’t like it. When cooked, it can become a bit soft/mushy (which is ok in a stew like ratatouille or caponata). In this dish, the eggplant remains firm and almost meaty-like (not sure that’s a proper culinary term, oh well.)
 
2 medium to large sized eggplants
Cut eggplants into thick slices, about 3/4 inch thick
about 2 cups Marinara Sauce, store bought or  homemade (see my recipe below)
1.5-2 cups mozzarella cheese (or other favorite cheese) shredded
Parmesan cheese for sprinkling on top
2 tsp fresh oregano, chopped
 
Set up coating station: Remember to use one hand for the liquid and the other hand for dry ingredients to avoid coating you fingers also. 
  1. On a large plate, place approximately 1.5 cups flour
  2. In a pie pan wisk 2 eggs with a little bit of milk and a sprinkle of salt.
  3. Mix a bowl of Bread crumbs (about 1.5 cups), 1 tbsp fresh chopped oregano, 2 tsp fresh chopped basil, 1/4 cup freshly grated parmesan cheese, salt and pepper (add more dried italian seasoning if desired).
Preheat broiler.
Dredge eggplant slices in flour, shaking off extra.  Place in egg mixture. Make sure to leave it in long enough to soak through a bit (about 10 seconds or so). Dredge in bread crumb mixture, making sure to coat top and bottom well. 
On a sprayed baking sheet place the coated eggplant slices under the broiler until golden brown (watch carefully as they go from golden to burnt very quickly) about 3 minutes. Flip and broil until both sides are golden brown. 
Preheat oven to 350 degrees. 
In a 9×13 pan spread about 1/4 cup tomato sauce on the bottom. Layer eggplant slices in a 9×13 pan slightly overlapping (if the eggplants were really large, you may want to use 2 pans).  Pour remaining sauce over the eggplant. Top with cheese and oregano
Bake 15-20 minutes until all is cooked through and cheese is bubbly. 
 
 
 
 
 
 
Marinara Sauce
I like to make a big batch of this. It lasts a week or two in the fridge and freezes well.
 
1/4 cup olive oil
1 large sweet onion, chopped
2 garlic cloves, minced
3 qt. jars canned tomatoes, drained (or approximately 5 cups store bought canned diced tomatoes)
1 large sprig oregano (or dried 1-2 tsp to taste)
7 basil leaves, stacked rolled and thin sliced (chiffonade cut)
1 rind of parmesan cheese (I always save the rind and throw it in tomato based sauces or soups)
2 tsp sugar
salt and peper
 
Heat oil in dutch oven over medium heat. Add onions and cook 5 minutes or until translucent. Add garlic and saute another minute. Add remaining ingredients. Bring to a boil, lower heat and simmer 1-1 1/2 hours until thickened. Taste and season with salt and pepper. Remove remaining rind and long stem from oregano (leaves should have fallen off). I like a somewhat pureed sauce with just a few tomato chunks, so I place my immersion blender in the pot an puree a bit. If you like a rustic chunky sauce, leave it as is. You could also add part or all to a blender or food processor. 
 
 
Melon Ball Lemonade
Though it’s true groundswell melons are pretty amazing when simply cut and eaten by themselves, I decided to add mine to lemonade and let it infuse for awhile. Lemonade has never tasted so good. Spike it if you want.
 
5 cups lemonade, fresh squeezed preferably, but the mix stuff works
1/2 melon, de-seeded and balled (if you don’t have a melon baller, just dice it)
1 lemon, sliced thin and quartered
 
1-2 cups Bacardi, optional (I like to use my own lemon balm infused bacardi for this or raspberry bacardi,  melon or limon Bicardi would be good options as well)
 
Combine all ingredients in a large container, stir well. Refrigerate at least 2 hours. Serve on the rocks. 
 
Don’t throw the melon at the end of the pitcher!! Eat it up!
 
 
 
Basil Gimlet
Sooo much good basil right now, why not make a cocktail to go with all that pesto?! 
 
5-6 large basil leaves
1 1/2 ounces gin
juice of 1 lime
1/2 ounce simple syrup or 1 tsp sugar
 
Place 4 basil leaves in shaker (with granulated sugar if using): muddle a bit
Add rest of the ingredients and ice (omit simple syrup if using granulated sugar). Shake.
Pour into a glass and garnish with fresh basil leaf.
 
Dilly Beans!
adapted from Canning for a new generation
 
Green Beans, Dill, garlic, hot pepper, sour, salty…what’s not to love?! 
 
*NOTE: if you have not canned food before, please read more about it before starting the process. Though I give you a step by step guide below, I highly recommend the Ball Blue Book Guide to Preserving for beginners. This guide can be found at most grocery stores by the jars and canning equipment.
Please do not skip a step or adjust the ‘recipe proportions’.
The recipe may be cut in half or quartered to process 1 or 2 pint jars. 
 
Makes 4 pint jars 
 
Examine your jars to make sure there are no cracks, especially along the top rim. Use brand new lids only. 
 
1 3/4  lbs crisp green beans, ends trimmed, 4 1/2 inches long (make sure they are shorter than the jar by about 1/2 inch at least)
3 cups cider vinegar (5% acidity)
3 cups water
3 Tbsp kosher salt
4 sprigs dill, cut to fit in pint sized jar
4 cloves garlic, 
4 or 8 dried hot red chiles
 
Step 1: Wash, prepare beans, dill, garlic and red chilies and evenly divide into 4 piles. 
Step 2: PREPARE boiling water canner.
 
Step 3: Heat jars and lids in simmering water (approximately 180 degrees, do not place lids in full boiling water, this could ruin the seal) until ready for use.
 
 
 
Step 4: Remove bands and lids from simmering water and set aside on clean kitchen towel to dry.
 
Step 5: Combine the vinegar, water and kosher salt in a saucepan. Bring to a boil and stir to dissolve heat. Turn down heat to simply keep warm. 
 
Step 6: Remove empty jars from the simmering water
 
Step 7: Working quickly,  pack 1 pile of the beans into the jars, standing them upright. put a sprig of dill, a clove of garlic, and 1-2 red chile(s) in each jar. 
 
 
 
 
 
 
Step 8: Ladle in the hot vinegar mixture, leaving 1/2 inch headspace from the top *make sure the beans are 1/2 below the top as well or this will prevent a good seal if the beans are pushing on the lid* 
 
Step 9: Use a sanitized skewer, knife or chopstick to remove air bubbles around the inside of the jar. 
 
Step 10: Use a damp clean towel or paper towel to wipe the rims of the jars.
 
Step 11: Place a flat lid in the center and ring on each jar, adjusting the ring so it’s just finger tight. 
 
 
Step 12: Return jars to to the water in the canning pot, making sure water covers them by at least 1 inch. Bring to a boil. Cover. Process Jars 15 minutes. 
 
Step 13: Remove Jars and place on a clean kitchen towel. For some reason I place them upside down for the first few minutes (probably b/c that’s how I was taught to do it). Do not disturb for several hours, but make sure to check the lids after about 1 hour. If the lids can be pushed down and make a popping sound, the lids have not sealed and the jars should be placed in the fridge. Check the seals again the next morning to make sure the seals are down. 
 
Step 14: label and enjoy this winter! 
 
 
 
 
 
 

Week 8: grilling and cool summer salads

 Lots of grilling recipes and cool summer salads this week…anything to not raise the temp of the already hot kitchen! 
 
Escarole Waldorf Salad
Escarole can be a bit on the bitter side. Serving it with this tangy mustard vin and dried cherries balances the bitter. You may substitute other chopped lettuce if desired.
2.5-3 cups sliced escarole
Mustard Vinigarette: 1 Tbsp stone ground mustard, 3 Tbsp olive oil, 1 Tbsp white wine vinegar, salt & pepper. place all ingredients in a jar with tight fitting lid. shake vigorously until all is combined.
1/4 small red onion, sliced
1/2 cup dried tart cherries (or dried cranberries)
1/4 cup crumbled good quality blue cheese, optional
 
Place escarole in a medium sized bowl. Drizzle on a few tablespoons of mustard vin and toss to coat. Reserve remaining dressing for another use. Top salad with red onion, dried cherries, toasted walnuts, and blue cheese. 
 
This salad also makes a great topping for a burger with a little extra blue cheese. Seriously, it’s good. 
 
Mom’s cucumber salad
I crave this simple side every summer.
 
1 cucumber, sliced thin
1 Tbsp fresh dill (or 1 tsp dried)
1/4 cup mayo
a few sprinkles of vinegar (I used chive blossom infused, but white wine or apple cider would be good also)
salt and pepper to taste.
Mix all ingredients in a bowl. Serve chilled.
Leftovers are good on bun w/roast chicken.
 
 
 
Summer Squash Salad
If you are not a fan of mayo (as in the above recipe) and/or really like yogurt, here’s a good salad option for you. Feel free to use all cucumber or all summer squash in the recipe. Sliced Zucchini may also be used. 
 
1 summer squash, sliced very thin
1 cucumber, sliced very thin
2 tbsp onion, minced (gr onion, red onion, or sweet onion work great)
drizzle of oil (safflower or olive oil about 1/2 tbsp)
1/4 cup plain greek yogurt
1/2 lemon, juice 
1-2 tsp fresh dill, chopped
salt and pepper 
Combine all ingredients in a bowl. Chill for a couple of hours (to thin the greek yogurt and develop flavor). Stir and serve. 
 
Asian Style Kebabs over Carrot Ginger Rice
A great weeknight meal: it comes together as quickly as you cook the rice. Hoisin Sauce can be found at most grocery stores in the international asian section.  It is an Asian bbq sauce basically. 
The vegetables and pork could also be stir fried  in peanut or sesame oil if no grill is available. Substitute marinated tofu for the pork if desired. 
 
makes approximately 4 large kebabs
 
For the rice:
2 medium sized carrots, small diced
2 tsp fresh grated ginger (or about 1 tsp ground)
2 tsp sesame oil
1 cup white basmati rice
 
In a small sauce pan heat oil over medium heat. Add carrot and ginger. Saute for about 2 minutes. Add rice, stir to coat in oil and saute 1-2 minutes. Add 1 3/4 cup water and salt. Bring to a boil. Cover, reduce heat to low and simmer 15-17 minutes until liquid is absorbed
 
For the kebabs:
snow peas, approximately 20-25 
2 large green onions, a few inches of the green cut off and reserved for another use, cut remaining into 2 inch pieces
2 carrots, peeled and cut into large dice
0.5-1 lb pork, chopped into 1 inch cubes (I used 2 pork chops), optional
Heat grill to medium heat.  
Make the glaze (see below).
 
Alternate the vegetables and pork on kebab sticks (if using wooden, be sure to soak them for 30 minutes before use). The vegetable could also be cooked in a grill basket. 
Place the skewers on the grill. Cook 5 minutes. Flip the kebabs and brush with the hoisin glaze. Cook another 4-5 minutes. Turn and brush the glaze on again. Cook for another minute. *Be sure to use an oven mit when flipping the skewers. Serve over rice. 
**Great with the pickled kohlrabi from the cooking demo blog post!!!
 
For the glaze:
1/2 cup hoisin sauce
1 tsp grated fresh ginger (or 1/2 tsp ground)
1 tsp sesame oil
1 tsp soy sauce
dried hot pepper crushed, optional
 
 
 
Cucumber Chiller
Super refreshing drink for a hot summer day. I love that it isn’t too sweet. That’s my complaint about most summer mixed drinks. You can omit the honey or sugar all together also.  
 
Makes 2 drinks
adapted from Food Everyday
 
1 cucumber
1/4 cup mint 
2 limes
1-2 tsp (a good drizzle) honey or granulated sugar, optional
10 oz club soda
gin, optional
 
Peel, seed, and chop cucumber. Add the cucumber to a blender with 2 Tbsp water and puree. Pour the mixture through a fine mesh sieve over a bowl. This may be done up to a day ahead and chilled in the fridge. In a pitcher, add the mint  (and sugar if using granulated sugar) and muddle until you smell the mint. If you do not have a muddler that’s fine (neither do I!) us the handle of a wooden spoon. When muddling: push down, twist and give the herbs a slight push into one another, you don’t want to squish them too much as this will bruise the leaves. Add 1 of the limes, quartered. Muddle gently the lime and mint to release the juice of the lime. Now add the honey and club soda. Stir. In a widemouth pint sized jar (or any other glass of choice) fill with cubed ice, pour mixture (leaving room for optional alcohol) and stir. Add a shot of gin or vodka if desired and stir. Serve. 
 
Grilled Cucumbers with Salmon and Couscous
I have never grilled cucumbers before tonight and am now wondering why the heck not, they are amazing grilled! If you are not a salmon fan, substitute another fish or omit. If you don’t have couscous, try serving this over quinoa, millet or rice instead. 
adapted from Food Everyday
 
Serves 2
 
2 salmon fillets
3 Tbsp olive oil, divided
1 garlic clove, minced
salt &pepper
2.5 oz feta, crumbled
1 lemon, juiced devided
1 Tbsp fresh dill, chopped
1/2 cup couscous, cooked according to package directions
1 large cucumber, cut into 3/4 in thick sliced on the diagonal
 
In a small bowl, combine feta, 1/2 lemon juiced, dill, and 2 tbsp olive oil. Season with salt and pepper. 
Cook the couscous.
Heat grill to medium heat. With a piece of  foil large enough to make a pocket around the salmon, place the salmon on the foil. Drizzle with olive oil, lemon juice, salt, pepper and minced garlic. Rub salmon with this mixture to coat. Cover loosely with the foil. Place on grill. Cook 8-10 minutes until cooked through and flaked easily with a fork. 
Lightly brush cucumbers with olive oil and season with salt and pepper. Place on grill over medium to low heat. Grill 2-3 minutes per side (do not overcook, they will get very mushy). 
Place couscous on a plate. Place cooked salmon and cucumbers over couscous. Now top with the feta mixture.  
Summer Bean Salad
recipe and photo below submitted by CSA member Kathleen Campbell
Thanks Kathleen for this recipe! The fennel tastes especially delicious in this salad! 
8-10 side portions
4 Carrots
1 large bulb fennel
2 T chives
2 T parsley
2 T basil
1/2 garlic scape
1/2 cup pickled or freshly blanched green beans
32 oz of beans I used: kidney, garbanzo, and cannellini
4 T red wine vinegar
4 T olive oil
1 t dijon mustard (optional)
salt and pepper to taste
 
Chop carrots, fennel, green beans into medium small pieces.  Roughly chop all herbs including garlic scape.  Combine veggies& herbs with beans of your choice.  Dress with oil, vinegar, and dijon mustard if desired.  Salt and pepper to taste.
 
Creamed Kale
The first year of our CSA membership, I wasn’t sure what to do with 22 weeks of kale, so this became my go-to recipe. I may have made this recipe just a few too many times that first year…3 years later I am now finally revisiting it and am glad I did! Great over grilled steaks with a glass of red wine! 
adapted from Saveur
 
10 leaves kale (I used lacinato kale)
1/2 cup stock (I used chicken, but vege or pork stock would work as well)
1 tbsp butter
1/4-1/2 cup cream
pinch of sugar
salt and pepper to taste
fresh grated nutmeg, optional 
 
Remove thick stems from kale and save for another use. Place kale and stock in a large skillet or medium sized dutch oven. Bring to a boil and simmer over medium heat until almost dry 10-15 minutes. Add butter and stir for 2-4 minutes. Add desired amount of cream, sugar, salt and pepper and a pinch of fresh grated nutmeg if desired.  Cook 5-6 minutes longer. Serve immediately. 
 
 
Summer Grilled Vegetable Pizza
1 eggplant, sliced into 1/2 inch disks
1 zucchini, sliced into 1/2 inch disks
 1 summer squash, sliced into 1/2 inch disks
1 red onion, sliced into 1/2 inch thick slices
5-6 basil leaves, stacked, rolled and sliced very thin (chiffonade cut)
1/2 bunch fresh oregano leaves, chopped fine
2 garlic cloves, mined
roasted garlic as desired
2 -3 Tbsp rosemary garlic oil (see recipe below) or olive oil, plus more for coating pizza)
1-1.5  cups shredded or sliced mozzarella 
parmesan cheese, if desired
cherry tomatoes, quartered, optional
1 grilling pizza dough (see recipe below) or store bought
Classic Basil Pesto (see recipe below) or any of your other favorite pesto recipes 
 
In a large bowl, place the eggplant, zucchini, squash, basil, oregano, raw minced garlic, salt and peper and drizzle in oil to coat. Toss to coat. Let sit 10-15 minutes to marinade the flavors. After 15 minutes, drain the excess liquid from the bowl. Preheat grill. Place onion in a grill basket (or skewer them) coated in some oil and salt and pepper. Place sliced marinaded vegetables on the grill. Grill 2-3 minutes per side being careful to not overcook to mush.  The onions will take a bit longer to cook through.
Have all your ingredients by the grill waiting to go on the pizza after you flip it. Roll out pizza dough and brush oil onto the side that will be placed on the grill grates. Cook for 2 minutes . Oil the side that will now be flipped onto the grill (when easy comes off grill and starts to puff). Working quickly, smear on pesto, arrange grilled vegetables and cherry tomatoes and spinkle with mozzarella cheese.  Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning. Serve warm.
 
Grilled Pizza Bianca with Mixed Greens
here’s another option for grilled pizza this week…
adapted from Food Everyday
1 grilling pizza dough (see recipe below)or store bought
1/2 cup ricotta cheese
2 tbsp rosemary garlic infused oil (see recipe below) or olive oil
2-3 roasted garlic cloves (see recipe below) or 1 garlic clove minced
salt and pepper
1 cup mozzarella sliced or shredded
1/2 cup parmesan cheese
a couple of handfuls of the spicy asian mix (or other mixed greens or arugula) 
*I prefer to dress the lettuce with a broken vin: toss with a few dashes of either champagne vinegar or white wine vinegar, a drizzle of olive oil, salt and pepper. 
 
Preheat grill to medium high heat. Roll out dough. 
Stir together ricotta, 1 Tbsp oil, garlic, and salt and pepper. 
Have topping ingredients by the grill and ready.
Generously oil dough with garlic infused oil, place oiled side on the grill. After about 1-2 minutes, lightly oil the side that will be flipped onto the grill. The dough should be easy to remove from the grill grates and slightly puffed. Flip the dough. Working quickly: lightly oil and salt the dough, Smear on the ricotta mixture and sprinkle with parmesan and mozzarella. Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning).  Top pizza with mixed lettuce right before serving. 
I actually like this pizza room temp rather than hot. It allows the ricotta to chill and the texture of the ricotta to be a little less grainy. Also allowing the pizza to cool a bit stops the lettuce from wilting when coming into contact with the pizza. Store leftover pizza and greens separately. 
 
Garlic Rosemary Infused Olive Oil
I love infusing oil. Rosemary garlic is one of my favorites. I like the focaccia taste it gives to the grilled pizza dough. It is not necessary in these recipes, but will really elevate them into  a more gourmet tasting pizza (whatever that means). 
There are many ways to roast garlic, I like this method as it produced roasted garlic and an infused oil at the same time. 
Refrigerate leftover oil and garlic cloves as the garlic can cause it to go rancid if left at room temp. Let it sit on the counter 10 minutes to soften before use if desired. 
 
Take 2 heads of garlic and cut the very end of each bulb off (see picture) this makes it easier to squeeze the roasted garlic out
2 sprigs of fresh rosemary
1 sprig of fresh thyme, optional
enough oil to coat the ingredients above in a 1 qt oven safe casserole dish. 
Place in a 350 degree oven for 1 hour or until garlic is soft. Check after 30 minutes to make sure garlic is not overcooking. 
 
Grilling Pizza Dough Recipe
Making pizza dough is quite simple and only takes about 15 minutes of active time and 1 hour to raise. This dough is great for any toppings you desire. I only use this dough for grilling, for some reason the results are not as good when baked in the oven. 
 
2 cups warm water (lukewarm about 80-90 degrees)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour, sifted
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
Place water and yeast in a bowl of stand mixer with hook attachment (or in a large bowl if not using a mixer). Whisk to combine. Pour flour over water mixture. Add sugar, salt and olive oil to bowl also. Mix on low speed for 1 minute until dough comes together (or gently mix with a wooden spoon for 1 minute in bowl). Increase speed to medium and mix 8-10 minutes until dough is smooth and stretches without tearing (or sprinkle a countertop with flour and place dough on countertop, knead for 8-10 minutes by hand until smooth and elastic).
Transfer dough to an oiled bowl. Cover and set in a warm place for 1 hour until doubled in size. Punch dough down. Divide into 4 equal portions. Shape into a ball. This will make 4 medium sized pizzas. 
Roll out dough with a rolling pin. You may need a little flour or cornmeal to prevent sticking on the bottom of the dough. 
The dough can be made ahead, wrapped in saran wrap and put in the fridge for a couple of days or the freezer in a freezer bag for a couple of months. If frozen thaw in fridge overnight. Once thawed, take it out of fridge and let rise. 
 
Once it’s ready and rolled out, generously oil the dough and place oiled side on a hot grill (I have my grill on medium heat about 375-400 degrees). Grill for a few minutes (when the dough doesn’t stick to the grill anymore and the dough has puffed a bit), oil the side that will be flipped on the grill now. Flip the dough. Having your ingredients near the grill before you begin helps the process. Working Quickly: top with sauce, cooked vegetable or meat toppings, and cheese as desired. Put lid of grill down, turn down heat a bit, and grill a few more mintues (3-5) until cheese is melted. Be sure to check the bottom of the crust to make sure it is not getting over cooked every mintue or so. 
 
Classic Basil Pesto (Genovese)
4 cups packed basil (you may blanch and shock the basil if desired for a bright green hue and to reduce bitterness, I do not do this step)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, finely chopped
Kosher salt, to taste
Process basil, oil, parmesan, pine nuts, and garlic in a food processor until smooth. Season with salt.
*If you want to be super traditional: use a mortar and pestle to prepare the pesto! 
 
pesto note: sometimes I use almonds or walnuts in place of all or 1/2 of the pine nuts, though not classic, it makes a great pesto (and is a bit more cost effective). 
 
Sweet and Sour Braised Red Cabbage
I love love love braised red cabbage. In the fall I add bacon and apple with red wine and red onions. This is a super simple braised cabbage  recipe that is best with balsamic vinegar. As it reduces, the balsamic gets syrupy and delicious. 
 
 
 
 
1/2 stick butter or 4 tbsp oil
one gigantic groundswell red cabbage, cut in quarters, cored, and sliced into 1/2 strips
one bunch thyme
1/4 cup sugar or honey
1 cup balsamic vinegar 
salt and pepper
 
In a large ducth oven melt the butter. Add the cabbage a few handfuls at a time giving it time to wilt and room for more. Stir constantly as it wilts down about 10 minutes. Add the thyme, sugar, salt, pepper and vinegar. Cover and simmer for about 45min-1 hour or until the cabbage is tender and balsamic thickens just a bit, stirring occasionally.  Remove thyme sprigs (leaves will have fallen off and into the cabbage). Serve warm.
 
Pickled Zucchini
recipe from The Zuni Cafe Cookbook
The moment I saw zucchini this week at pickup, I knew I was going to make these pickles again this year! After pickled radish, these are my favorite pickled veg. They are amazing with just about anything… sandwiches, burgers, on salads, chopped and used in egg salad or potato salad, plain as a snack, etc…
 
1 pound medium sized zucchini (about 2 or 3)
1 small yellow onion
2 Tbsp salt
Brine: 2 cups cider vinegar, 1 cup sugar, 1 1/2 tsp dry mustard, 1 1/2 tsp yellow or brown mustard seeds, scant 1 tsp ground turmeric
Slice zucchini into 1/16 inch thick slices with a mandoline lengthwise. Slice onion very thin as well. Place both in a shallow large bowl. Add salt, a few ice cubes and cold water to cover. Stir to dissolve salt. 
After 1 hour, drain and place the vegetable on a clean kitchen towel to dry. Place back in the large shallow dry bowl.
Combine brine ingredients in a sauce pan, bring to a boil and simmer 3 minutes. Cool. Pour liquid over the vegetables in the bowl. Gently toss to combine and distribute spices. 
Place the zucchini and onion gently in 2 pint sized wide mouth jars. You will need to fold the zucchini. Pack them in tightly. Pour brine over. Cover and refrigerate at least one day.
The source claims they will keep indefinitely refrigerated, but they do not make it long in my household! 
*Note: this is a refrigerator pickle. not a canning recipe. 
**Note: do not use large zucchini for this recipe, they are too seedy.
 
 
Everything tastes so good and fresh this time of year ~ A big huge THANKS to Katie, Tom and the farm crew for all their fine work this week!!!!+!!! 
 
If you have questions about any of the vegetables in your CSA share this week, feel free to leave a comment! 
 

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…
 
 
 

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. 
 
 
 

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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.