Sweet Potato Greens

25. September 2011 by admin.

Just sharing some of the love about sweet potato greens. I’m so proud of these CSA members, both first year members at House in the Woods, and they believed me that you can actually eat sweet potato greens!  OK, seriously, you actually CAN cook and eat sweet potato greens. They are popular in parts of Africa, and probably other regions of the world as well. A well-traveled CSA member gave me this insight a few years ago, and we’ve been loving this bi-product crop ever since. They cook down like any other dark leafy green and they are delicate and delicious like spinach. I’ll try to post some pictures soon (but I always say that).

Ilene,

I just wanted to pass along our love of the sweet potato leaves.  It is the new favorite green around our house.  The kids love it (well, they have eaten it in everything with no problem).  We have used it everywhere that you would use spinach or chard.  In soups, lasagna, sauteed with garlic, onions, and roasted red peppers, and in a Thai green curry with shrimp, coconut milk, sweet potato leaves (and other ingredients).  Just delicious, really milder than spinach.  Love them!!

Today I am going to try them with eggplant lasagna.  We just slice up the delicious House in the Woods eggplant and use that as the “lasagna” and put the lasagna filling in between the layers of eggplant.  Filling will be cooked sweet pot greens, garlic (and lots of it), onion, roasted red peps, and all kinds of cheeses.  Usually we put spinach in here but I am going to give the sweet potato greens a try.

Thanks for the introduction to sweet potato leaves!

—Sarah and family

~~~~~~~~~~~~~~~~~~
Homemade pizza dough, sweet potato greens, cheese, and marinated, grilled, sirloin steak. Delicious CSA meal! Thank you!!!!  –Elissa and family

Posted in Recipes, Weekly CSA Harvests, Veggies | No Comments »

Eggplant and more recipe ideas

12. August 2011 by admin.

Fresh ideas from United Harvest: 

 

Quick Tips!

 

Blend berries in with your favorite vinaigrette!

Tear basil and add to pasta salads!

 

Add herbs to a green salad for a tasty surprise!

 

Add sliced cucumbers to pure, clean drinking water; enjoy!

 

Cut peach in half, place in bowl and overfill with your favorite frozen yogurt!

 

Blanch green beans and freeze for Thanksgiving!

 

Sizzling eggplant salad—when it’s too hot to light the oven!

 

Olive oil

2 large eggplants, peeled and sliced 1/2 inch thick

2 c. fresh salsa** recipe below

12 oz. black beans

2 T lime juice

Sea salt and freshly ground pepper

 

Preheat gas grill or prepare charcoal fire.  Brush oil onto one side of eggplant slices, place on grill, oiled side down.  Cook 6 to 8 minutes until tender.  Brush oil on tops and turn and grill until tender another 6 to 8 minutes.  Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix.  Add salt and pepper a needed.

 

Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant. 

 

 

**with tomato salsa

 

3 ripe tomatoes peeled, seeded and chopped

2 small cucumbers, sliced, seeds removed, and chopped

½ cup red onion, minced

¼ jalapeno pepper, seeded and minced

2 tablespoons fresh lime juice

 

Stir ingredients gently and refrigerate.

 

 

Ginger Sesame Eggplant

 

1 medium eggplant

olive oil

1 garlic clove, finely chopped

1 tablespoon peeled, grated ginger

1 tablespoon sesame seed oil

1/4 teaspoon hot sauce

1 tablespoon rice vinegar

1/2 teaspoon sugar

1/2 teaspoon soy sauce

2 tablespoons chopped cilantro

 

Coat one medium eggplant with olive oil and roast at 400 degrees until soft.  Allow to cool, then peel, chunk into 1/2 inch dice and mix with any juices that have accumulated.  Combine garlic, ginger and sesame oil.  Saute together until translucent.  Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce, and chopped cilantro.  Serve warm or cold.

 

This works well as a tortilla chip dip or a sauce for soba noodles!

 

Kristi Hood

Quail Hill Farm

Amagansett, NY

 

 

Beautiful flower and fruit salad

Purchase certified edible flowers at a farmer’s market.

 

1 melon cut into cubes

2 cups of fresh pineapple cubes

1 pint of fresh raspberries

1 pint of fresh blueberries

1 pint of fresh strawberries

1 cup of seedless grapes

2 mangos, peeled and cubed

 

Lime Vinaigrette:

1/3 cup of lime juice

1/3 cup of maple syrup

1 cup of unsweetened coconut flakes

 

1-1/2 cups of edible flowers

 

Combine all fruit in a large bowl.  Toss carefully with lime vinaigrette. Garnish with flowers.

 

This salad wins the award for most beautiful salad! 

 

Ratatouille—Two ways

 

Whether you simmer your luscious veggies in a crock pot or for a twist, grill them outdoors, when you make ratatouille, it’s summer!

 

When you plan an afternoon in the garden, yet long to come inside for a hot meal, ratatouille is a perfect choice.  Create your perfect mixture of veggies based on what you harvested that week.

 

¼ c. olive oil

2 c. cubed, peeled eggplant

1 c. chopped zucchini

1/ 2 c. chopped tomatoes

1 red or yellow pepper, chopped

1 red onion, chopped

4 cloves garlic, chopped

2 t. thyme

2 t. oregano

½ c. veggie broth

sea salt and fresh black cracked pepper to taste

2 T fresh basil

 

Saute eggplant, zucchini, tomatoes, pepper, and onion until soft.  Stir in remaining ingredients except basil.  Transfer vegetable mixture to a crock pot and cook on low-heat for 4-1/2 hours or on high-heat setting for 2-1/2 hours, or simmer for an additional 25 minutes. Stir basil into mixture when ready to serve.  Freezes well!

 

Or try……….

 

Grilled Ratatouille

 

1/3 cup extra virgin olive oil

3 tablespoons of lemon juice

1 yellow pepper, stemmed, seeded and halved

1 red pepper, stemmed, seeded and halved

2 Vidalia onions, peeled and sliced in rounds

1 large zucchini, sliced into ¼ inch slices

1 small eggplant unpeeled, sliced into 1/4 rounds

2 dozen cherry tomatoes, sliced in half

2 tablespoons of balsamic vinegar

½ cup fresh basil, chopped

1 tablespoon fresh oregano

sea salt and freshly ground black pepper

 

Preheat grill to medium-high. Place olive oil, lemon juice, peppers, onions, zucchini and eggplant in a large bowl.  Gently turn to coat veggies.  Grill veggies until tender, turning once.  Cool slightly and chop grilled veggies into bite-size pieces.  Toss in a large bowl with remaining ingredients.  Serve warm.

 

 

Preserving the Harvest! roasted eggplant and garlic caviar

 

1 large eggplant

4 large cloves garlic

3 T lemon juice

2 scallions, chopped

1 small handful of flat leaf parsley

3 T olive oil

Sea salt

 

Preheat over to 400 degrees.  Pierce eggplant about five times with a fork and place it on a baking sheet.  Pour a slight amount of water on baking sheet and place in oven.  Place garlic cloves in wrapped tin foil and place in oven.  Turn eggplant once and roast eggplant and garlic for about 40 minutes.

Remove from heat and cool.  Once eggplant is cool, slice it in half removing and spooning the flesh into a blender.  Squeeze the garlic out of its skin into the blender also.  Add remaining ingredients and season with sea salt.  Serve at room temperature.  The caviar can be refrigerated for several days and it freezes well.

 

 

 

Tomato, Basil, and Arugula Pasta Salad

 

4 large tomatoes , cut into 1/2–inch dice

3 cloves garlic, minced or pressed

1 cup (packed) arugula leaves (or substitute with other greens)

3 tablespoons shredded fresh basil leaves

2–1/2 tablespoons balsamic vinegar

1/3 cup olive oil

salt and pepper

1/2 pound penne

1/2 cup grated Parmesan cheese, optional

 

Toss the tomatoes, garlic, arugula, basil, crushed pepper, vinegar, oil, salt and pepper to taste in a large serving bowl.  Set aside to marinade at room temperature for at least one hour or up to three hours.  

 

Cook the penne al dente, drain briefly, and add to the tomato mixture.  Add the cheese, toss and serve without chilling.

 

 

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Baba Ganouj

12. August 2011 by admin.

Eggplant has done well this summer, so I want to help spice up your

eggplant options. If you haven't made Baba yet, I highly recommend it!

Its like hummus in a way, a dip made with eggplant instead of chickpeas.
I scoop this with cucumber or green pepper pieces or a cracker, smear it
on a slice of tomato, or add it to a sandwich. More recipes coming to
the blog very soon, so check in at http://blog.houseinthewoods.com

Baba Ganouj
Mollie Katzen, Moosewood Cookbook

a little oil, for the baking sheet
1 medium (7 inch) eggplant
2 medium cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup sesame tehini
1/2 tsp salt
black pepper and cayenne, to taste (I don’t add either)
top with olive oil and minced parsley (opt)

1) Preheat oven to 350 degrees, lightly oil baking sheet.
2) Slice eggplant in half lengthwise and place face-down on the baking
sheet. Bake for 30 min or until very tender. Cool until its comfortable
to handle it.
3) Scoop out the eggplant pulp and discard the skin. Place pulp in food
processor or blender, add garlic, lemon juice, tehini, and salt. Puree
til smooth. (this can also be mashed by hand and left chunky)

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Recipes for Bok Choy and Greens

7. July 2011 by admin.

 

Double Sesame Pac Choi

2 small heads Pac Choi
2 teaspoons light sesame, canola, or corn oil
2 teaspoons toasted (dark) sesame oil, or to taste
2 teaspoons tamari soy sauce
1 teaspoon rice vinegar
2 tablespoon toasted sesame seeds

1. Wash pac choi and cut the leaves away from the stalks.  Cut stalks into 1/3- to 1/2-inch pieces and set aside.  Place leaves one on top of the other, roll up, and slice into 1/2-inch strips.  Cut in half if they are too long.  Set aside.

2. Heat a large wok or skillet over high heat.  Add the oil and swirl in wok to coat sides.  Do not burn the oil.  Add the sliced leaf stalks and leaves and stir-fry over high heat to coat with the oil.  Cover for about 30 seconds to create some steam.  Check greens and stir-fry until bright green and crisp-tender, 2 to 3 minutes.  Add 1 tablespoon water, if necessary, to prevent sticking.

3. When greens are done, season with the toasted sesame oil, tamari, and rice vinegar.  Garnish with toasted seeds.  Serve with rice and steamed fish or grilled chicken, or just on its own.

 - Greens, Glorious Greens by J. Albi & C. Walthers

 

 

Spring Roll Salad

1 pack thin rice noodles – cook and save some of the water.

2 small bunches of Pac Choi thinly sliced including the greens.

1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro

 

Toss together. 

Make a dressing using:

½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce

If serving later, wait to add the dressing.   Add other veggies, grilled shrimp, fish, chicken!  Make this salad your own!

 

 

 

Asian Slaw—simple and delicious! (gluten free, dairy free!)

Ingredients

1 pac choi 1medium head green cabbage 1 medium head red cabbage 3 tablespoons sea salt 3 large carrots 1/4 cup minced scallions 1 tablespoon toasted sesame seeds Dressing: 2/3 cup unseasoned rice vinegar 1/4 cup light brown sugar, maple syrup or rice syrup 1 1/2 tablespoons dark-roasted sesame oil

Instructions

1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice pac choi and cabbage thinly or shred in a food processor. Layer the pac choi and cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften. 2. Meanwhile, peel the carrots and grate them into thin shreds. 3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again. 4. Add carrots to the cabbage and mix well.  5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl. 6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.       Risotto with Greens!!   (With so few ingredients, how could it be THIS GOOD?!)   1 onion, finely chopped 3 tablespoons olive oil 3 large handfuls of washed greens 1–1/2 cups of dried risotto  4-1/2 cups of veggie broth sea salt and black cracked pepper, to taste (your favorite grated cheese, optional)   Saute onion and olive oil in a medium saucepan until onion is translucent.  Literally throw the greens and risotto in the pan and stir.  Add one cup of broth at a time until incorporated, STIRRING CONSTANTLY.  Once all broth is absorbed (no more soupy-like texture) sprinkle in some salt and pepper, and it’s ready to enjoy. OPTIONAL: Sprinkle and mix in your favorite cheese!

 

 

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The Veggie Sandwich

7. July 2011 by admin.

The Veggie Sandwich!!!

Introducing the vegetable sandwich.  What makes this sandwich so special?  The simple, yet creative vegan spread that you use on this delicious mixture of greens and more!  Choose from four!

Yes, first choose your bread [or try a warm tortilla wrap!] and then……

Create a mixture of early summer greens, chopped and tossed with slices of roasted peppers, olives, radishes, scallions, be creative. [For the elevated version, grill or roast eggplant and zucchini with slices of heirloom tomato, oh my…]

Finally, choose one of these deliciously simple spreads and prepare to be amazed!

Hummus vegan and gluten free, low sodium

2 cup dried garbanzo beans (chickpeas)

¾ c. tahini

6 tablespoons of extra virgin olive oil

10 cloves of garlic, minced

Juice of 3-4 lemons

½ teaspoon of ground cumin

sea salt

Rinse and soak beans for two to three hours.  Drain beans and bring to slow boil for one hour or until soft.  Drain beans and combine all ingredients in a food processor and process until soft.  Add water if mixture is too thick.  Add lemon juice and sea salt to taste. 

Pesto  vegan and gluten free, low sodium

¼ cup pine nuts or walnuts  [walnuts are the pine-nut-on-a-budget]

2 garlic cloves, peeled

¼ cup extra virgin olive oil or walnut oil

¼ cup veggie broth   

4 cups basil leaves or any baby greens

[Note from ilene: my recipe is 3-4 cloves garlic, 3 tbsp walnuts, 1/3 cup olive oil, 3 cups packed basil and up to a half tsp salt. I freeze it in ice cube trays and then pop em out into ziploc bags]

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!

Guacamole  vegan and gluten free, low sodium

Guacamole gradually darkens when exposed to air so serve immediately.

4 ripe avocados

2 tablespoons finely chopped onion

2 fresh Serrano chili peppers, seeded and finely chopped

Fresh lime juice

Sea salt

Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl.  Mash with fork.  Add onions and peppers.  Mix well with fork.  Season to taste with salt and lime juice.

Roasted Garlic and Herb Spread  vegan and gluten free, low sodium

4 heads of garlic, roasted

3 T extra virgin olive oil

a mixture of fresh herbs like basil, rosemary, parsley, thyme, oregano–chopped

sea salt, black cracked pepper

In a bowl, mix roasted garlic with olive oil and chopped herbs until mixture comes together as a thick paste.  Add sea salt and pepper.  Spread on bread.

———————————————————–

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Gluten-free Zucchini Bread

28. June 2011 by admin.

By request, I am sharing my gluten-free zucchini bread recipe at a seasonally

important time of the year.

The time of year when you need to sleep in the hammock with one eye open,

or we might sneak a large zucchini onto your lap while you are sleeping.

The time when you need to lock your car door at the farm or you might find a few

in the passenger seat.

Baking with zucchini should be reserved for the large zucchini, the ones that grow into

baseball bats if not caveman clubs. The delicate small ones are for slicing and sauteeing

or such.

 This recipe is for the overgrown zucchini, the ones that grow a foot overnight.

(Actually, they don't, but who harvests DAILY??)

Anyway, I'll add some notes to indicate ways I've revised this recipe over time.

Its worked every time, you can freeze the loaves, but it will be a bit dry that way.

Nothing like fresh from the oven. I've used frozen shredded zuke too, just

squeeze out the water first. I always double this recipe and make two loaves.

One for now, one for later.

Gluten-Free Zucchini Bread

CDKitchen http://www.cdkitchen.com

Serves/Makes: 1 loaf  | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
2/3 cup white rice flour  [I use brown rice flour]

2/3 cup sweet rice flour (available from Asian supermarkets and Common Market,

I use brown sweet rice flour]

1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 stick butter (not margarine)[Recipe says not margarine, I've used Earth

Balance or Coconut Oil, makes it more dense. Of course, butter rules]

1 cup sugar [I replace this with a little more than half cup of honey, to taste]
2 eggs
1 1/4 cup grated zucchini [always seems like i could add more zucchini than this]

2/3 cup chopped walnuts  [I always skip this, include it if you like nuts in

baked things...]

Directions:
Preheat oven to 350 degrees. Lightly grease 9 x 5 loaf pan; dust with rice flour.

Mix together flours, potato starch, tapioca starch, baking soda, xanthangum, salt.

Set aside. Cream the butter until white. Add the sugar and beat until fluffy,about 5

minutes. [this won't fluff or cream if you are using coconut oil.] Add the eggs and

briefly beat until well mixed. 

 Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts.

Pour the batter into the pan. Bake 1 hour. 

 Adapted from a banana bread recipe in Gluten-Free Baking by Rebecca Reilly.

You can view the complete recipe plus reviews online at:
Recipe Location: http://www.cdkitchen.com/recipes/recs/404/GlutenFree_Zucchini_Bread51940.shtml
Recipe ID: 7224

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Zucchini-Crusted Pizza

27. June 2011 by admin.

This is a great recipe to use up a big zucchini. These are good enough that we eat them plain with no toppings. Sometimes toppings can make it soggy, so dry toppings might work best. I have enjoyed this recipe so much that I sometimes make a bunch of crusts and half bake them and freeze them in a stack with wax paper between them, in gallon zip lock bags. They can be gluten-free by using a gluten-free flour mixture.

Zucchini-Crusted Pizza
credits go to Moosewood Cookbook

olive oil and flour for the pan
2 cups (packed) grated zucchini (about 2 7-inchers)
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
OPT: pinches of basil, marjoram, rosemary
2 TBS olive oil

TOPPING SUGGESTIONS
extra olive oil
1 large ripe tomato, sliced
extra cheese
2 to 3 large garlic cloves, sliced thin
sauteed mushrooms
sliced olives

Preheat oven to 400F, Generously oil a 10-inch pie pan and coat lightly with
flour.
Combine zuke, eggs, flour, mozzarella, parmesan, herbs and 1 TBS olive oil
in a bowl and mix well.
Spread into the prepared pan and bake for 35 -40 min, or until golden brown.
About halfway through the baking, brush with the ramaining TBS of olive oil
(opt). Remove from oven. When it has cooled for about 10 minutes, use a
spatula to loosen the crust from the pan, so it won’t break later.
Top with your favorite pizza items and bake at 400F until heated through.

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Recipes for inspiration

4. June 2011 by admin.

Get ready for some recipe fun, sponsored by House in the Woods Farm in a collaboration with United Harvest recipes for CSA and Food Prep Support service!  CSA members, you can even submit your creations, tips, and recipes to Julie and she may post them in her next newsletter. Include your name and House in the Woods Farm with your recipe. Of course, I hope you will email your recipe to me also and I’ll be sure to share it here as well. Enjoy Julie’s recipes, I’m excited to try them as well.  My additional comments are added in brackets.

 

Simply Creative Ideas to Use Your GREENS!!

 

Use your Blender–Use your Greens!

Blended smoothies and Pesto will entice you to use all of your greens!!

The next time you have a bag of greens and you are not sure what to do with them…..make a smoothie!!

 

Create the most delicious smoothie using frozen berries, a banana, and large handful of washed greens, water and ice!  Blend until smooth!  

gluten free/dairy free

1-2 Bananas—they balance out the bitterness of some greens

1 cup of another fruit—your choice, I love frozen berries

1-1/2 cups of fresh greens

12 oz. water or until smooth

ice for a more frozen drink

 

Simply, blend! [This works even better with a Vitamix or other high powered blender. Try less greens for a timid first try.]

 

Jazz it up with a mint sprig, some melon or even an avocado! 

 

 

Garlic Scape Pesto

gluten free/dairy free

 

1 cup of garlic scapes, chopped, flowery parts removed

1 cup or more of spring greens

½ cup walnuts

2 tablespoons of extra virgin olive oil

½ cup of vegetable broth

 

 Puree all ingredients in food processor or blender until smooth.  If too liquidy add more greens. Too thick? add a bit of veggie broth!

 

 Have extra greens?  Eat a raw salad with this versatile vinaigrette:

 

Garden Vinaigrette

gluten free/dairy free 

 

Keep this chilled and ready to sprinkle on just-picked veggies!  This vinaigrette is a must-have in the fridge throughout the growing season.  Why purchase ready made salad dressings filled with preservatives when this simple vinaigrette spices up everything from a chopped salad to a pasta salad.  Use as a marinade for grilled veggies or on a warm potato salad.

 

1 cup extra virgin olive oil

1/3 cup balsamic vinegar, white wine vinegar or lemon juice

1 teaspoon Dijon mustard

handful of chopped herbs

A shake of sea salt

 

Mix well!

 

Or omit mustard and instead add 1 cup pureed strawberries and blend!  

 

 

 

Kale Crumble

gluten free

 

Paul Bucciaglia

Fort Hill Farm

New Milford, Connecticut

 

 

Great to crumble and sprinkle over rice, soup, salad or any dish that needs some salty crunch!  Eat it as a snack too!

 

Olive oil 

1 big bunch of kale, roughly cut into 2 x 2 pieces

3 tablespoons freshly grated Parmesan cheese

 

Preheat oven 350 degrees.  Spread thin layer of olive oil across baking stone or cookie sheet with your fingers.  Spread kale across pan.  Bake for 10 minutes, mixing once.  Sprinkle Parmesan over kale and bake for an additional three minutes.  Remove from oven when kale seems crispy.  Cool of plate or tray.

 

 

 

 

Baked Risotto with Greens

gluten free

 

Elaine Granata

Granata Farms

Denver, Colorado

 

1 tablespoon olive oil

1 cup finely chopped onion

1 c. uncooked Arborio rice

8 cups greens: chard, spinach, kale, etc.

2 cup veggie broth

1/4 teaspoon sea sat

1/4 teaspoon nutmeg

1/2 cup grated fresh pecorino or Parmesan

1–1/2 cup sliced asparagus

 

Preheat oven to 400 degrees.  In a Dutch oven saute onions with rice.  Once onions are translucent, add greens, broth, salt and nutmeg.  Stir these ingredients together and simmer for 5–7 minutes.  Stir in cheese.  Cover and bake for 30–40 minutes.

 

 

 

Calabrese Swiss Chard

 

Bill Nunes

Contented Acres Produce

Gustine, California

 

This recipe comes from the Italian Region of Calabria.  I prefer to use ruby red swiss chard for its sweeter more beet-like flavor and for the beautiful red color which the juice takes from the red stems.  I also prefer the robust flavor of hardneck garlic, either Korean Red Hot or Roja.

 

6 tablespoons of olive oil, divided

1/2 medium onion, sliced or chopped

3 cloves garlic, chopped or crushed [use your garlic scapes for now!]

1 large bunch Swiss chard (about 1–1/2 lbs.)

1/3 lb. sliced bacon, cut into pieces and browned [omit for vegetarian alternative, of course]

1/2 cup Parmesan or Peccorino Romano cheese

bread crumbs

 

Preheat oven 350 degrees.  Blot grease from bacon, set bacon aside.  Chop Swiss chard (stems about 1/2 inch thick, leaves larger).  Saute garlic in 2 tablespoons of oil.  Add onion and saute lightly.  Add Swiss chard stems and cook three minutes, add leaves and cover.  Cook 2 to 3 minutes.  Mix cooked ingredients in a baking dish.  Mixture should be about two inches deep in pan.  Sprinkle bread crumbs over mixture, mixing lightly with a fork.  Drizzle with remainder of olive oil.  Bake for 15 minutes.  Then sprinkle with grated cheese and continue to bake until cheese is melted.  Serves 8 to 10.

 

 

 

 

Soup of Springtime Salad Greens

gluten free

 

Lisa Jessup

Common Ground Farm

Beacon, New York

 

1 onion, chopped

3 tablespoons butter

2 cups water

2 cups snap peas

1 cup white wine

bundle of spring herbs (parsley, chives, tarragon, thyme, chervil)

2 heads of lettuce, chopped

large handful arugula, chopped

sea salt and pepper, to taste

1 cup cream plus 1/2 cup (to be whipped for garnish)

1/2 cup chopped sorrel (spring green with lemony flavor)

 

Sweat onions in butter over medium-low heat in a large soup pot for about 10 minutes.  Blanch snap peas in boiling water for one minute and plunge into ice cold water.  Reserve pea water.  Add wine, pea water, and bundle of herbs to the pot and bring to boil.  Reduce heat and add one cup of cream.  Simmer for about 10 minutes.  Add lettuce and wilt, 2 to 3 minutes.  Remove herb bundle and blend soup in small batches in blender until smooth.  Add sea salt and pepper to taste.  Garnish with unsweetened whipped cream, chopped sorrel and the peas.  Serve hot or cold.  Serves 6.

 

 

Vegetable Stock

be prepared!

gluten free/dairy free

 

Some of these recipes call for veggie stock or broth, use this!  Make batches ahead of time and freeze.  Defrost to make quick soups and stews.

 

8 cups of cold water

2 celery stalks, chopped

2 carrots, peeled and chopped

2 onions, chopped

2 leeks chopped

10 peppercorns

Sprigs of fresh herbs like thyme, oregano, parsley

 

Combine all ingredients in a large stockpot.  Bring to boil.  Reduce heat and simmer, uncovered for 75 minutes.  Strain through sieve and discard solids.  Let cool and refrigerate.  Containers can be frozen for about three months.

 

 

 

 

Spring Salad

gluten free/dairy free

 

 Make this salad with veggies straight from your CSA and notice as you slowly take each bite just how miraculous vegetables are!  It is incredible how little we really need to “dress up” farm-fresh veggies.

 

2 heads of butterhead, Boston or bibb lettuce, washed

4 radishes trimmed and sliced thinly

1 large carrot, peeled and cut into thin strips

4 tablespoons of white wine vinegar

6 tablespoons extra virgin olive oil

Sea salt and freshly ground pepper

 

Tear lettuce into small pieces.  Add lettuce, radishes and carrots to a bowl.  Whisk vinegar, oil, and salt and pepper and pour over salad.  Toss gently.

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Recipes

27. May 2011 by admin.

CSA members are enjoying their first harvest from our farm today. I will post photos of veggies soon. Meanwhile, here are some inspiring recipes for you all.

Are you new to chard, kohlrabi, garlic scapes?? Here are some tried-and-true recipes from other CSA members. Try them out yourself and share with us your own favorite recipe!

YOUR INTERNET COOKBOOK RESOURCE–Go to google and search for the name of any vegetable–you will collect many recipes this way. Garlic Scapes, even! I hope to send more information about cookbooks soon, there are some special ones designed for (and usually by) CSA members.

Here are some recipes from past postings to the CSA listserve:

A POPULAR ONE, TURNIP FRITTERS, ORIGINALLY SHARED BY MAREENA WRIGHT

Hey everybody, I made this turnip fritter recipe from my Chinese cookbook on
Saturday and they were wonderful.

Turnip Fritters
2-1/2 cups shredded turnip (peel it first)
1 onion, chopped finely (the recipe called for scallions which I didn’t
have)
2 c. flour
1 c. chicken broth (I also didnt’ have this so I used water)
1 t. salt

Mix it all up.  Drop by tablespoonful into hot oil–we have a FryDaddy, but
if you did it in a wok the recipe calls for about a cup of oil–and cook
until golden brown.

Dipping sauce–3 T. light soy sauce and 3 T. sweet wine vinegar or cider
vinegar.

Yum, yum.

Mareena
———————————
KOHLRABI

Peel the tough outer skin off the purple kohlrabi. Slice the white flesh to eat raw, in salads, or in stir-fries.

Peel turnips too, and boil until soft (same as beets). But with turnips, they are great then mashed with butter and sauteed garlic. Also add sauteed spinach, kale, and/or onions.

Here is a past posting from Debra Kattler, queen of kohlrabi coleslaw:

I made kohlrabi cole slaw.  I actually mixed in some purple
> cabbage, but it was mostly shredded kohlrabi with mayo and
> whatever seasoning you would normally use for cole slaw.
> For me, that’s salt
>
> I also made a beet green and kale frittata.  Just steamed
> the greens then put them in a mixture of eggs, milk,
> parmesan cheese, salt and pepper.  Put in a pie plate, and
> baked at 350 until done.
>
> Finally, I steamed some kale and added it to spaghetti with
> sesame oil and soy sauce.  Very simple and yummy.
>
> Tonight I am making stuffed chard from the Moosewood Low Fat
> Cookbook.  It basically used the chard leaves like you would
> use to make stuffed cabbage.   I made it once before but not
> with such beautiful chard!
>
> Enjoy the harvest.
> Debra
GARLIC SCAPES–Chop up and sautee or bake just as you would any garlic. make into pesto except the scapes replace the garlic and the basil! Search online for recipe if you need it.

Website for flatcreekfarms.com also has a recipe for saute of garlic scapes and green beans and numerous recipes for garlic scape pesto come up on a Google search.

FROM PAST MEMBER KRISTIE TAYLOR:

Roasted Kohlrabi

3 medium kohlrabi bulbs
(about 1 ? pounds with the stalks and leaves)
10 large whole garlic cloves, peeled
2 tablespoons extra- virgin olive oil
salt & pepper

Preheat oven to 450 degrees. Peel the kohlrabi if you are so inclined and
dice into 3/4-inch cubes. Mix kohlrabi, garlic & oil and spread on a jelly
roll pan.

Cook 30 to 35 minutes, or until kohlrabi is browned. Stir occassionally during
cooking. Sprinkle with salt & pepper to taste and serve.

I made a yummy pizza last night with kohlrabi greens, swiss chard and spinach.
The recipe is on my website (http://www.papaya-palace.com/i-dabble/), and
posted below:

Although not mentioned in this recipe, I think this pizza would be improved
by the addition of either (a) caramelized onions+mushrooms (in place of the
sun-dried tomatoes) or (b) chopped, oil-cured olives.

Red, White and Green Pizza
1 pizza shell
1/3 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1 tablespoon extra virgin olive oil
1/4 to 1/2 cup red wine or chicken broth
10-20 garlic tops (chopped) + 1 garlic clove minced (or 3-4 minced garlic
cloves)
3 packed cups chopped greens
1/2 cup chopped fresh herbs (basil, parsley, oregano, etc.)
2 cups mozzarella cheese

Preheat your oven (follow the directions for your shell). I was lazy and
used a Boboli shell instead of making one.

Pour the water over the sun dried tomatoes and set aside.

Heat the oil in a large non-stick pan. Add the garlic cloves and saute until
fragrant — about 1 minute. If you are using dried herbs, add them with the
garlic.

Add the longest cooking greens you are using to the pan — these are usually
the ones that feel thickest and are harder to tear. If you are using them,
add the garlic tops.  Saute until these begin to wilt, then add the next
longest cooking greens and saute until those wilt, and so on (I cooked the
kohlrabi first, then the chard, then the spinach). Add the wine or chicken
broth a bit at a time to keep the leaves lubricated. If using fresh herbs,
add them with the last handful of greens. The greens are finished when they
are mostly wilted and slightly wet, but not limp or soggy.

Remove from heat. Drain the sun-dried tomatoes and toss with greens.

Spread the greens in an even layer on top of the pizza shell; use a slotted
spoon to remove greens from pan and allow any extra liquid to drain off.
Cover greens with cheese.

Cook according to the directions for your shell, but no more than about 15
minutes in a 450-degree oven.

Slice and eat!

Inspired by a conversation with Debra Kattler about her Kohlrabi
Coleslaw, today I made Kitchen Sink Coleslaw

I just realized I could add anything crunchy to coleslaw. There are
probably culinary categories of items that I offended in combining so
many things, so you pick and choose some of these items to include. But
choose a bunch.

Shred cabbage, kohlrabi (I might try turnips?), bok choi, carrots,
tatsoi, arugula
Chop scallion, fennel, dill, garlic scapes
Chop or slice almonds or other nuts
Orange segments the way Amanda recommended, adding the extra juice to
the vinagrette
Sesame seeds, ideally toasted, if you are doing an asian dressing
What else?

Choose a vinagrette
-olive oil and vinegar (balsalmic or apple or lemon juice) and herbs
-rice vinegar, tad of sugar or honey, orange juice (above), sesame oil,
tamari or soy sauce
-a little mayo to any of these blends things well
what else?

I guess I call it that because I raided the frig and felt like I was
adding everything but the kitchen sink.

ilene

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Two CSA-inspired blogs

15. July 2010 by admin.

Here’s two new CSA-inspired blogs from members of the House in the Woods CSA community!

http://csagourmet.blogspot.com/

Check out CSA Gourmet blog, the creation of House in the Woods CSA member, Elizabeth DeRose! Its a great new resource for local, seasonal, fresh from the CSA share recipes and ideas. And she’ll answer all your cooking questions, so comment on her blog and ask away.

A Simple Thought

And another CSA-inspired blog, A Simple Thought, by our summer intern, Lisa Curcuruto. Check it out, ask her questions about her experiences on the farm, and enjoy the good read. I really want to try out her kale recipe. And I like that new members can relate to her entries, because this summer is a first-time farm experience for Lisa.

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