፨ Week 16 ፨
The share’s fall transformation has begun! For many of you there is a new vegetable I’d like to introduce you to: kohlrabi. Like broccoli, this is a cabbage family plant that is extremely versatile and incredibly nutritious, with potassium, vitamin A, vitamin C, folic acid, and calcium. It is the bulbous, green-white vegetable in your share. Kohlrabi preparation is simple - peeling is unnecessary, and think of its flavor and preparation as you would broccoli or potatoes. And a note, speaking of broccoli: there is a chance that you will encounter a cabbage looper in the canopy of the broccoli floret (I do my best to clear these out but they have superior hiding skills). If you notice loopers, which come in two varieties, green nearly the exact color of broccoli or black and white, simply soak the broccoli in a large bowl with cold water and a few teaspoons of salt. After 5 minutes remove the broccoli, and the worms will have floated up to the surface of the water. Loopers are a harmless side effect of the delicious ways of organic agriculture and this simple soaking tip is a great way to keep broccoli at your plate. Also joining the share this week are beets - don’t forget to eat the greens!
Featured Recipes:
Beet Salad
• 4 medium red or golden beets (4 ounces each), peeled with stems and root ends removed
• 1/3 cup walnuts, chopped
• 1 tablespoon balsamic vinegar
• Freshly ground black pepper
• 1 tablespoon sunflower-seed oil
• 2 ounces goat cheese
Heat oven to 400°F. Roast until soft, about 1 hour. Cool slightly, cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
Sautéed Beet and Potato Hash with Onion & Thyme
3 Tbsp Vegetable Oil
2 Small Onions, diced
4 Medium Red or White Potatoes, peeled, grated
2 Medium Beets, peeled, grated (2-3 cups)
2 tsp Fresh Thyme Leaves OR 1 tsp Dried Thyme
1 tsp Minced Garlic (about 2 medium cloves)
Salt
½ tsp Freshly ground Black Pepper
1. Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, 5-7 minutes.
2. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15-20 minutes.
3. Remove the skillet from heat. Season generously with pepper, and more salt, if desired, to taste.
Serves 4. Source: Farmer John’s Cookbook
Broccoli Side Dish
• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons grated orange zest
• 1/2 teaspoon red pepper flakes
• 1 head broccoli, cut into small pieces with stalks peeled
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed orange juice
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.
Thursday, September 20, 2012
Tuesday, September 11, 2012
፨ Week 15 - Cool Nights ፨
Over the next few weeks we will be saying farewell to a number of our favorite summer vegetables. Already gone for the season are summer squash and cucumbers, and this is the last week for melons. The sad news is that blight has come to the tomatoes, and I’m not sure how much longer they will hold on. It is possible that there will not be cherry tomatoes starting this week, though if there are any I will be sure to pass them along. When I do have to pull out the tomatoes we will all get to try our hands at preparing and eating green (unripe) tomatoes. Delicious green tomato pies, bread, or fried green tomatoes are a few options I myself will try out. The first frost date in this area is not until the last half of October, so peppers and eggplant should hang on until then, although with cool nights and mornings things are ripening a bit slower than they were even just a few weeks ago. These cool nights lend themselves well to fires and warm cider, and with fall being my favorite season I must say I’m looking forward to many more of them.
Featured Recipes:
Moussaka
Cut in ½-inch slices:
1 medium eggplant
Cut slices in half and spread on waxed paper or cookie sheet. Sprinkle with salt and set aside.
Cook in saucepan 6 minutes:
3 medium potatoes, peeled, cut in 12, ½-inch slices
Meanwhile, mix:
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
¼ tsp. pepper
¼ tsp. allspice
Shape into 12, 2-inch patties.
Prepare:
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
Rinse eggplant. In deep 3-4 qt. casserole, arrange eggplant, potatoes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix:
15-oz. can tomato puree or tomato sauce
½ can water
¾ tsp. salt
¼ tsp. pepper
Pour over casserole. Bake 350F oven 1 hour, or until potatoes and eggplant are cooked through. Serve with warm, freshly baked bread.
Source: Extending the Table
Simple Watermelon Dessert (from Korea)
Scoop chilled watermelon into balls or chop into cubes. Just before serving, sprinkle lightly with sugar (optional) and crushed ice. Pour a little ginger ale over and serve.
According to Extending the Table, a world community cookbook: “Koreans add ci-da, a carbonated beverage similar to ginger ale, to watermelon for a simple dessert that complements the onion, garlic red pepper, and sesame seed seasonings of their food. This dessert will be a pleasing finish to many international meals.”
Harisa (Hot Pepper Puree)
About 20 hot peppers (they can store well week to week in your refrigerator—save them)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to
make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place. Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
Source: Preserving Food without Freezing or Canning
Sweet Tomato Chutney
Combine in saucepan:
1 onion, chopped
3 large tomatoes, chopped
½ cup raisins
1 Tablespoon ground ginger
2 tsp. salt
¼ cup brown sugar, packed
¼ cup vinegar
⅛ tsp. ground red pepper
bring to a boil. Simmer about 1 hour until well blended and onions turn brown. To preserve: pour into sterilized 1 cup jelly jars, leaving ½ inch space. Seal with lid and rings, then process in boiling water bath 5 minutes to seal.
Source: Extending the Table
Tomato Chutney
Combine:
3 cups tomatoes, finely chopped
3 or 4 green onions, diced
3 Tablespoons lemon juice
dash of salt
1 hot chili pepper, chopped
Over the next few weeks we will be saying farewell to a number of our favorite summer vegetables. Already gone for the season are summer squash and cucumbers, and this is the last week for melons. The sad news is that blight has come to the tomatoes, and I’m not sure how much longer they will hold on. It is possible that there will not be cherry tomatoes starting this week, though if there are any I will be sure to pass them along. When I do have to pull out the tomatoes we will all get to try our hands at preparing and eating green (unripe) tomatoes. Delicious green tomato pies, bread, or fried green tomatoes are a few options I myself will try out. The first frost date in this area is not until the last half of October, so peppers and eggplant should hang on until then, although with cool nights and mornings things are ripening a bit slower than they were even just a few weeks ago. These cool nights lend themselves well to fires and warm cider, and with fall being my favorite season I must say I’m looking forward to many more of them.
Featured Recipes:
Moussaka
Cut in ½-inch slices:
1 medium eggplant
Cut slices in half and spread on waxed paper or cookie sheet. Sprinkle with salt and set aside.
Cook in saucepan 6 minutes:
3 medium potatoes, peeled, cut in 12, ½-inch slices
Meanwhile, mix:
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
¼ tsp. pepper
¼ tsp. allspice
Shape into 12, 2-inch patties.
Prepare:
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
Rinse eggplant. In deep 3-4 qt. casserole, arrange eggplant, potatoes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix:
15-oz. can tomato puree or tomato sauce
½ can water
¾ tsp. salt
¼ tsp. pepper
Pour over casserole. Bake 350F oven 1 hour, or until potatoes and eggplant are cooked through. Serve with warm, freshly baked bread.
Source: Extending the Table
Simple Watermelon Dessert (from Korea)
Scoop chilled watermelon into balls or chop into cubes. Just before serving, sprinkle lightly with sugar (optional) and crushed ice. Pour a little ginger ale over and serve.
According to Extending the Table, a world community cookbook: “Koreans add ci-da, a carbonated beverage similar to ginger ale, to watermelon for a simple dessert that complements the onion, garlic red pepper, and sesame seed seasonings of their food. This dessert will be a pleasing finish to many international meals.”
Harisa (Hot Pepper Puree)
About 20 hot peppers (they can store well week to week in your refrigerator—save them)
6 cloves garlic
2 pearl onions
1 or more tomatoes if desired to
make mixture less spicy
Salt
Oil
Canning jars with lids
Mince peppers, garlic, and onions. Cook half of the mixture along with the tomatoes, reducing until it begins to thicken. Let cool. Add remaining peppers, garlic, and onions, along with a large pinch of salt. Pour the mixture into jars, and add oil to cover. Store in a dark cool place. Traditionally, this sauce accompanies couscous, meat, fish, soups, and other North African dishes.
Source: Preserving Food without Freezing or Canning
Sweet Tomato Chutney
Combine in saucepan:
1 onion, chopped
3 large tomatoes, chopped
½ cup raisins
1 Tablespoon ground ginger
2 tsp. salt
¼ cup brown sugar, packed
¼ cup vinegar
⅛ tsp. ground red pepper
bring to a boil. Simmer about 1 hour until well blended and onions turn brown. To preserve: pour into sterilized 1 cup jelly jars, leaving ½ inch space. Seal with lid and rings, then process in boiling water bath 5 minutes to seal.
Source: Extending the Table
Tomato Chutney
Combine:
3 cups tomatoes, finely chopped
3 or 4 green onions, diced
3 Tablespoons lemon juice
dash of salt
1 hot chili pepper, chopped
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