Pickling

Spike Gjerde (of Woodberry Kitchen) did a talk about pickling on Homewood Campus a while back. I've been using his very simple recipe to preserve some of our CSA goodies so we can enjoy them in the off months. You can use this recipe for almost anything. Spike gave us yummy samples of pickled wild ramps, and so far I've had good success with cauliflower, carrots, and radishes. I might try kohlrabi next?

Brine:
2 cups white wine vinegar (any vinegar will work)
2 cups water
3 TBLSP sugar
3 TBLSP salt
spices as desired (black peppercorn, mustard seed, bay leaf, dried chiles)

Trim off any ends, cut to desired shape and size. Wash with cold water. Drain.

In a saucepan, bring the brine to a boil.

In a separate pan, sterilize canning jar and lid in boiling water 5 minutes. Keep water on heat.

With clean hands, pack veggies into sterilized jar. Pour hot brine 3/4 way up in the jar. As the veggies soften, pack in more until full. Fill jar to fill line with brine, reserving any left over for your next pickling project - it will stay good for a long time. Using a clean spoon, jostle the contents of the jar to let any air bubbles escape.

Wipe the rim of the jar and seal it. Place jar in boiling water, fully and well submerged, for 10 minutes. Remove from hot water and let cool at room temp. Store in a cool, dark space. Can enjoy as soon as 2 weeks and for up to one year.

Behind-the-Scenes at One Straw Farm

Check out these sweet behind-the-scenes clips of what happens at One Straw Farm before their produce reaches our garage each Wednesday. Cool stuff!

http://vimeo.com/search/sort:date/format:thumbnail?q=one%20straw%20farm

Parmesan Squash Latkes

So I think we can all agree, after receiving so many greens in the CSA over the past few weeks, the yellow summer squash was definitely a welcome change color-wise! The squash presence in the CSA inspired me to experiment with the golden veggie last night. My friend and I were feeling a little adventurous and wanted to do something a little more creative than simply roasting it, so we ended up trying a zucchini fritter/latke recipe. We ended up amending it based on what we had in the kitchen, and of course substituting the zucchini for yellow squash. It was super easy and turned out really well! 

- 2 medium squash, grated (or you can just chop it into really small slivers)
- 1 egg
- 1/4 clove garlic
- 1/4 cup parmesan cheese, plus more to sprinkle on top before serving
- salt, to taste

Combine all the ingredient into a batter. Place about a two tablespoon dollop in a saute pan on the stove (with olive oil to prevent sticking) and slightly flatten them to whatever thickness you prefer. Cook until golden brown - which was for us I think around 2-3 minutes each side. Some of the recipes suggest serving with sour cream, but we used plain yogurt instead which worked really well. So obviously our version didn't photograph as well as some of the pics from online recipes (uh, can you tell which pic is ours?), but don't let the image fool you - it tasted pretty great! 

left photo from: http://www.cinnamonspiceandeverythingnice.com/2010/07/zucchini-fritters.html

Spinach and mizuna pizza!

Sorry the picture is awful, I lost my camera so I had to take it with my phone!

Today I spent a couple of hours figuring out how to use up some of these 7 (!) kinds of leafy greens. Going with my half-idea from yesterday... the sauce on the crust is a freshly pounded kale pesto. Sadly my arms were too tired to keep going with the mortar and pestle so it is pretty chunky. But man was it delicious! I used this pesto recipe: http://www.twice-cooked.com/2012/02/12/vegan-kale-pesto/ but with sunflower seeds instead of walnuts.

Topped it with some torn mizuna and spinach, a few small dollops of crushed tomatoes, and some sweet potatoes (sliced to 1/8th inch, they take about 10 minutes to cook, since my crust bakes in 8 minutes I had to pre-cook them a bit) to counteract the bitterness. Finished it off with a generous sprinkle of parmesan cheese and a turn of the Italian herbs grinder.

The good news: All of us really liked eating this pizza, it tasted great and we felt good about the amount of vitamins and minerals we were probably getting from all of the leafy greens. We thought maybe a little more tomato would be better, just to add some moisture. Maybe I'll redo it with fresh ones when we get them ;)

The bad news: Not only did this barely scratch the surface of my mizuna or spinach (I did use all the kale though), but I still have the other 4 greens left. Maybe I should have made 3 pizzas! I hope some more people will share their ideas for this week's crop!!

Kale, Peppers, Onion, & Apple

Dinner tonight focused on using up the last of last week's kale, as well as some peppers (1 orange bell pepper and 1 yellow, plus 1 jalapeño) that had seen better days.  In lieu of a recipe, here's how I threw this all together. 

I sliced an onion and the peppers, minced some garlic,  and threw it all into a sauté pan with some olive oil.  After letting the onions carmelize a bit, I added the kale (handful by handful, letting it cook down to fit in the pan).   As the vegetables started sticking, I added some water.  A quick taste confirmed that that jalapeño was REALLY hot.  (I had included the seeds.)  The flavors needed balancing, so I added some seasoned rice vinegar.  The sour was a welcome addition, but it needed a bit more sweetness to round things out.  So, I diced an apple and threw that in.  Then I let it cook with the cover on until the apples softened.  Turned out great.  It was gone before I had a chance to take a picture.

Mizuna, mi-whatta?

Learning about new veggies is one of my favorite aspects of participating in a CSA. Today's pick-up included something called mizuna. It has long, deep green, serrated leaves and a peppery taste.

A quick Google search reveals that mizuna is a Japanese mustard green, and apparently is good for stir fry. I'm looking forward to trying this Soba Noodle Salad w/ Mizuna recipe.

What are you planning to do with this piquant green? 

White Beans Make All Greens Amazing!

I have to say that in the past year my love of white beans - cannellini, northern, white - has skyrocketed but they need that ever present CSA produce item to make them sing...greens! Right now of course we are getting lots of kale and chard but white beans make good culinary friends with any green really. We prepared this recipe last night with both our Tuscan kale and Red Chard (from last week! store well and it will) and it rocked! http://www.epicurious.com/recipes/food/views/Cannellini-Beans-with-Kale-361670

bon appetit!

Kohlrabi Slaw

A simple, delicious and nutritious recipe for kohlrabi slaw:

1 kohlrabi, shredded
3 radishes, shredded
1 carrot, shredded
splash of extra virgin olive oil
1 Tbsp champagne or white wine vinegar
fresh chopped parsley
salt and pepper to taste

Mix ingredients together in a bowl. Allow to rest at least an hour before serving so flavors meld together.

I don't measure ingredients out when I cook, so amounts are estimates. Make the recipe to your own taste!

Hope you enjoy this simple dish as much as I do.
Buen provecho!

Mark Your Calendars for Kimchi 101

Mark Your Calendars for Kimchi 101

June 28, 5:30-6:30 at the Baltimore Food Co-Op

          A super versatile, super-spicy condiment, Kimchi can be enjoyed in practically everything - from soups and stews to a topping on sandwiches or pizza. Not only is it good, but good for you! Chock full of vitamins A, B, and C, Kimchi is high in fiber and low in fat. It's eaten so much in Korea, that people there say "Kimchi" to smile when they get their picture taken! 

          This Kimchi 101 program hosted by the Baltimore Food Co-Op will feature   food and gardening educator Chrissa Carlson of Urban Farmhouse Edible Landscapes as she shares the basics of this Korean go-to dish. Includes versions made from cabbage and radishes (hello, CSA veggies!)  and even some samples. To RSVP, email Katie Dix, CGN Coordinator, or call her at (410).448.5663 x 128. Kimchi 101, presented by Urban Farmhouse in partnership with the Community Greening Resource Network, is  part of the ongoing "For Your Information" program "meant to educate and inform the BFC membership and others about matters of interest to our Cooperative and our community." The BFC is located at 2800 Sisson Street, Baltimore, MD 21211. 

Learn more about Kimchi: http://www.washingtonpost.com/wpdyn/content/article/2010/01/19/AR2010011900887.html

http://www.health.com/health/article/0,,20410300,00.html

Learn more about the Baltimore Food Co-Op and Kimchi 101: http://www.baltimorefoodcoop.com/about-us/ 
Kimchi stew photo courtesy of wikipedia. com (http://en.wikipedia.org/wiki/Kimchi)

Kohlrabi?

Kohlrabi? 

So what's the deal with kohlrabi? Check out these storage tips and recipe for some ideas about how to use it! If you have any great recipes or kohlrabi experiences of your own - please post! 

Storage tips: Before storing, remove the leaves (you can keep them in a plastic bag in a refrigerator for two days). Wrap kohlrabi in a damp towel and place in refrigerator to keep for two weeks. Frozen kohlrabi will keep up to nine months; blanch sliced or halved Kohlrabi for 3 minutes prior to freezing.

Cooking tips: Use raw or cooked in salads, stir-fries, or casseroles.

Sauteed Kohlrabi with Onions and Cream 

       Cubes of peeled kohlrabi

       Thinly sliced white onion 

       Unsalted butter 

       Finely shredded kohlabi leaves

       Heavy cream 

       Salt and pepper 

       Grated nutmeg

• • Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.

• • Recipe: http://www.marthastewart.com/354689/sauteed-kohlrabi-onions-and-cream

    
    

    
    

    
    

    • • Tips: http://www.germanfoodguide.com/kohlrabi.cfm 

    

    picture from: www.marthastewart.com

    
    

    
    

    
    

    • • 
        

Garlic Scape Pesto

The first time I saw garlic scapes I had no idea what to do with them. Turns out they can be made in to a great pesto to be used as a base on pizza or as a pasta sauce. Give it a try!

Garlic Scape Pesto

(from: http://www.mikekostyo.com/blog/2011/6/14/garlic-scape-pesto.html)

ingredients

+ 6-7 garlic scapes, chopped roughly to fit in your food processor
+ 1/3 cup pumpkin seeds, toasted or untoasted, your call
+ 4-5 medium basil leaves
+ 1/4 cup Parmigiano Reggiano
+ 1/2 teaspoon salt
+ 1/2 teaspoon pepper
+ juice from half a lemon
+ olive oil, about 3/4 to 1 cup

recipe
Place the 6-7 scapes, 1/3 cup pumpkin seeds, 4-5 basil leaves, 1/4 cup Parmigiano, 1/2 teaspoon salt, 1/2 teaspoon pepper and juice from half a lemon in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped.

Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.

To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.

makes about 1 cup of pesto

Welcome!

Welcome all CSA members at JHU’s Homewood Campus and beyond to the Farm to Belly blog. The purpose of this blog is to provide the foundation for the community of sustainable and local food enthusiasts that has taken root at JHU. It serves as a venue for sharing recipes, storage tips, and ideas for how to use and enjoy all the veggies we pick up every Wednesday, as well as meaningful sustainable agriculture news posts and discussions. Our goal is for everyone to come away from this experience engaged and excited about food, farmers, and our connection with the two. Our Homewood CSA community is brimming with veggie cooking (and eating) talent – so please use this blog to share your know-how to transport and transform CSA produce from the farm to your belly.


I figured the best way to start this blog (and any, for that matter) is with a little ummph – and what has more spunk than a Powerfood? So here are some tips for storing and using that winning Powerfood, Kale. 

Storage tips: Refrigerate in a sealed plastic bag for 5-7 day storage. For longer storage (7-12 months), wash kale and cut off stems, blanch for 2 minutes then immerse in cold water, drain, and place in an airtight container in the freezer.

Cooking tips: Sauté, braise, or boil and serve as a side dish, or add to pasta or stir fry. If you're looking for an idea on how to fill your Kale-craving tonight, check out this recipe! Happy kale-ing!

Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta

Salad Ingredients

1 cup whole wheat orzo, cooked according to package directions and drained well

4 cups fresh kale, chopped (about 4-5 oz. kale leaves)

1 tsp. olive oil, for pan used to wilt the kale

1 can (15.5 oz.) garbanzo beans, rinsed and drained well

1/2 small red onion, finely diced

3/4 cup crumbled Feta cheese

Dressing Ingredients

zest and juice of one large lemon (about 1 tbsp zest and 3 tbsp juice)

2 tbsp. white balsamic vinegar (or substitute any type of mild white vinegar)

1 tsp. ground cumin

salt and fresh ground black pepper to taste

1/4 cup extra virgin olive oil

1. Sauté kale on medium high for 1-2 minutes until slightly wilted and move to a bowl. Drain and thoroughly rinse Garbanzo beans and mix with red onion and feta.

2. Add cooled orzo to bowl with wilted kale, along with beans and onion.

3. Mix dressing ingredients and toss until all ingredients are lightly dressed.

4. Stir in Feta and Serve.

Recipe from: http://www.kalynskitchen.com/2012/04/recipe-for-whole-wheat-orzo-salad-with.html