I have two spaghetti squash recipes to share. One I made this past weekend and one shared by another CSA member.
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| Maple-Glazed Tofu with Spaghetti Squash |
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| Spaghetti Squash and Tomato Bake |
Monday, September 10, 2012
Spaghetti Squash Two Ways
I have two spaghetti squash recipes to share. One I made this past weekend and one shared by another CSA member.
Wednesday, September 5, 2012
Some like it HOT!!
If this summer wasn't hot enough it is about to get hotter. Actually you may be cooled off by cooking with the hot peppers that are in season now. Spicy foods make you sweat which has an evaporative cooling effect. Hence spicy cuisine comes from hot climates.
So here are some recipes and tips to enjoy your hot pepper mix!
Tips
It is best to wear latex gloves when cutting hot peppers but if you don't have any on hand or forget try these tricks to get the hot off...
1. Dish Soap - Wash your hands with dish soap. Most dish soaps have oil-dissolving properties that work better than hand soap.
2. Rubbing Alcohol - Chili oil is more soluble in alcohol than water so use rubbing alcohol to soothe the burn. If all you have on hand is vodka that will work too.
If you bite into a pepper that has a little too much of the capsaicin for your taste buds DO NOT DRINK WATER!! Instead gulp down some milk or take a mouthful of another dairy product like yogurt or sour cream which contains the protein casein that breaks down the capsaicin. Acidic foods or beverages like lemonade or something tomato based can also neutralize the burn. And finally eating your peppers with carbohydrates like bread, rice or tortillas,
Recipes
Homemade Hot Sauce
Pickled Peppers (a peck!)
Stuffed Hot Peppers
Hot Pepper Jelly
So here are some recipes and tips to enjoy your hot pepper mix!
Tips
It is best to wear latex gloves when cutting hot peppers but if you don't have any on hand or forget try these tricks to get the hot off...
1. Dish Soap - Wash your hands with dish soap. Most dish soaps have oil-dissolving properties that work better than hand soap.
2. Rubbing Alcohol - Chili oil is more soluble in alcohol than water so use rubbing alcohol to soothe the burn. If all you have on hand is vodka that will work too.
If you bite into a pepper that has a little too much of the capsaicin for your taste buds DO NOT DRINK WATER!! Instead gulp down some milk or take a mouthful of another dairy product like yogurt or sour cream which contains the protein casein that breaks down the capsaicin. Acidic foods or beverages like lemonade or something tomato based can also neutralize the burn. And finally eating your peppers with carbohydrates like bread, rice or tortillas,
Recipes
Homemade Hot Sauce
Pickled Peppers (a peck!)
Stuffed Hot Peppers
Hot Pepper Jelly
Wednesday, August 15, 2012
That Sweet Summer Corn!
Corn has gotten a really bad rap lately with films like King Corn and Supersize Me, as well as, the commercial wars over high fructose corn syrup, but sweet yellow or white corn is always welcome on my dinner plate (or breakfast or lunch) as long as it is local and in season! The corn that has become ubiquitous in processed foods, fast food meals and sweet drinks, feed for livestock and fuel for our cars is not what we expect to see at the backyard BBQs. Numerous non-edible varieties of corn are used for the, well, non-edible uses. Whether it is edible or not though corn requires a humongous amount of energy and chemical input to get good yields.
What's unique about the corn we get from One Straw Farm is it is organic which is actually quite challenging to grow. One Straw didn't grow corn for most of its history as a farm but CSA members clamored for corn in their share so Drew and Joan started experimenting. They have gotten pretty good at it but a word to the wise with your CSA corn...it might have a few residents living and feeding in it. And it probably won't be around for long because fighting all those bugs and worms is only effective in the beginning.
Ok enough of the blah blah blah about corn. On to what you really want which is new ideas for how to use it!
Storage Tips: Wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn....The husks help retain freshness.
Storage Tips: Wrap unhusked ears in a plastic bag and refrigerate until preparation time. Do not remove husks before storing fresh corn....The husks help retain freshness.
Tuesday, August 14, 2012
Resource for food preservation
Have more veggies than you can eat? Here are some resources to help you stock pile the bounty of the summer harvest for eating later in the year:
- Guidelines for blanching and freezing veggies from the National Center for Home Food Preservation
- Pickling Vegetables, a guide from Oregon State University, University of Idaho and Washington State University (PDF)
- Freezing food for winter crockpot meals (Pinterest)
- Freezer-Friendly Foods from Martha Stewart
Monday, August 13, 2012
Tomato, brown rice and quinoa risotto
So I like to make my risotto with brown rice, since it is a) healthier and b) a little more hands-off with the cooking. I didn't really use a recipe for this so I'll just outline what I did generally.
Aromatic vegetables: 1 onion, 3 cloves garlic, 1 jalapeno, all finely chopped.
Roasted vegetables: 1/2 onion, 1 yellow squash, 1 large tomato, 1 green bell pepper, cut into pieces and roasted in a bit of oil and salt at 350 degrees for 30 minutes or so. Skins removed from the tomato and bell pepper after roasting. Everything chopped into small pieces after that.
Other stuff: Italian seasonings, 1 cup brown rice, 1/2 cup quinoa, about 4 cups of chicken broth, 1 cup of red wine, a bit of butter and olive oil, and 6 cherry tomatoes: seeds and 'goop' removed and pressed through strainer to reserve liquid; finely chopped.
Cooking method: Melt 1-2 tablespoons of butter and a drizzle of olive oil in a nonstick pot. When butter is melted, add aromatic vegetables, seasoned with salt and pepper.
After aromatic vegetables have softened, add brown rice and quinoa and sautee until rice becomes opaque (it can be hard to tell, but it takes 3-5 minutes). Add 1 cup of chicken broth, along with chopped cherry tomatoes and their liquid, set burner to medium to medium-low heat, and stir.
From here on out: when liquid is almost absorbed, add more, about a half cup at a time, stirring every 3 minutes or so. After adding about two cups of broth, add the wine, then return to adding broth. Taste frequently for seasoning (I added dried oregano and Italian herbs, some red pepper flakes, and a pinch of saffron).
After adding almost all of the broth, stir in the roasted vegetables and the rest of the broth. Continue stirring and cooking until liquid is absorbed, but risotto still has a viscous quality to it. You may need to add a little more water or broth to make sure that the brown rice is cooked to your liking.
After turning off the heat, optionally, shredded parmesan and/or mozzarella cheese can be stirred in, as well as chopped parsley and/or basil. The flavor profile is pretty open to other additions, or changes to the vegetables. This recipe made at least 5 servings (I'll see when I run out). Making delicious risotto is easy and a great way to use CSA vegetables :). I'll be sure to get a picture uploaded soon to go along with this post.
Aromatic vegetables: 1 onion, 3 cloves garlic, 1 jalapeno, all finely chopped.
Roasted vegetables: 1/2 onion, 1 yellow squash, 1 large tomato, 1 green bell pepper, cut into pieces and roasted in a bit of oil and salt at 350 degrees for 30 minutes or so. Skins removed from the tomato and bell pepper after roasting. Everything chopped into small pieces after that.
Other stuff: Italian seasonings, 1 cup brown rice, 1/2 cup quinoa, about 4 cups of chicken broth, 1 cup of red wine, a bit of butter and olive oil, and 6 cherry tomatoes: seeds and 'goop' removed and pressed through strainer to reserve liquid; finely chopped.
Cooking method: Melt 1-2 tablespoons of butter and a drizzle of olive oil in a nonstick pot. When butter is melted, add aromatic vegetables, seasoned with salt and pepper.
After aromatic vegetables have softened, add brown rice and quinoa and sautee until rice becomes opaque (it can be hard to tell, but it takes 3-5 minutes). Add 1 cup of chicken broth, along with chopped cherry tomatoes and their liquid, set burner to medium to medium-low heat, and stir.
From here on out: when liquid is almost absorbed, add more, about a half cup at a time, stirring every 3 minutes or so. After adding about two cups of broth, add the wine, then return to adding broth. Taste frequently for seasoning (I added dried oregano and Italian herbs, some red pepper flakes, and a pinch of saffron).
After adding almost all of the broth, stir in the roasted vegetables and the rest of the broth. Continue stirring and cooking until liquid is absorbed, but risotto still has a viscous quality to it. You may need to add a little more water or broth to make sure that the brown rice is cooked to your liking.
After turning off the heat, optionally, shredded parmesan and/or mozzarella cheese can be stirred in, as well as chopped parsley and/or basil. The flavor profile is pretty open to other additions, or changes to the vegetables. This recipe made at least 5 servings (I'll see when I run out). Making delicious risotto is easy and a great way to use CSA vegetables :). I'll be sure to get a picture uploaded soon to go along with this post.
Friday, August 3, 2012
Growing food from leftover CSA items
For those of you like to grow plants or curious about how plants grow, did you know you can grow food from some kitchen scraps?
Take those green onions we received last week. Instead of throwing out the white ends with the roots, I plant them in a container (medium sized or larger) or in my community garden plot. They grow rather easily and next thing I know, I have green onions at home to pick when needed.
Other items I have grown include garlic, beets (with mixed results), and pineapple.
Check out this article for more tips on growing food from kitchen scraps. They include more detailed instructions for green onions, as well as garlic, sweet potatoes and more.
Take those green onions we received last week. Instead of throwing out the white ends with the roots, I plant them in a container (medium sized or larger) or in my community garden plot. They grow rather easily and next thing I know, I have green onions at home to pick when needed.
Other items I have grown include garlic, beets (with mixed results), and pineapple.
Check out this article for more tips on growing food from kitchen scraps. They include more detailed instructions for green onions, as well as garlic, sweet potatoes and more.
Wednesday, August 1, 2012
Tomatoes - The Taste Of Summer. First up the Roma!
A.K.A. Plum Tomatoes
Did you know the french called tomatoes pommes d'amour (love apples) and that they are a member of the toxic nightshade family along with tobacco? Love or death I think almost all of us can't wait for that day in summer when the much loved tomato ripens to the vibrant sun soaked red. Tomatoes taste like summer and today marks the day all of us in the CSA have been waiting for - the day the tomatoes arrive!
Storage tips: Store tomatoes
in a cool cupboard stem side down (this will make them keep longer). The flavor is reduced when tomatoes are kept
in a refrigerator.
Recipes:
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| Roasted Tomato Vinaigrette |
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| Baked Roasted Plum Tomatoes |
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| Oven Dried Tomatoes |
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| Pico De Gallo |
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| Basic Tomato Sauce |
Thursday, July 26, 2012
Kale Salad
In the summer, I eat a lot of raw food. It's just too hot to turn on the stove in my un-air conditioned house located on a concrete island, so I have amassed many great recipes for meals sans cooking.
This kale salad recipe was given to me by Baltimore Health Coach (Luke and Richele are awesome and has forever changed the way I look at food). They explained that the acidity of the lemon and the saltiness of the soy sauce breaks down the kale, so after letting the salad sit for a while, the greens become soft and tender. I have served this to people who swear they do not like kale, but they love this salad. Enjoy!
Ingredients:
1 large bunch kale, chopped
3 Tbsp. tahini
3 Tbsp. lemon juice
1 Tbsp. soy sauce
1 tsp. maple syrup (or honey)
1 clove garlic, minced
1/2 tsp. red pepper flakes
Mix all the above ingredients except the kale in a small bowl. Drizzle the dressing over the kale and mix well until the dressing incorporates with the kale. If needed, add salt to taste.
Let salad mix sit for at least 30 minutes. For best results, let sit overnight in the fridge and serve chilled.
This kale salad recipe was given to me by Baltimore Health Coach (Luke and Richele are awesome and has forever changed the way I look at food). They explained that the acidity of the lemon and the saltiness of the soy sauce breaks down the kale, so after letting the salad sit for a while, the greens become soft and tender. I have served this to people who swear they do not like kale, but they love this salad. Enjoy!
Ingredients:
1 large bunch kale, chopped
3 Tbsp. tahini
3 Tbsp. lemon juice
1 Tbsp. soy sauce
1 tsp. maple syrup (or honey)
1 clove garlic, minced
1/2 tsp. red pepper flakes
Mix all the above ingredients except the kale in a small bowl. Drizzle the dressing over the kale and mix well until the dressing incorporates with the kale. If needed, add salt to taste.
Let salad mix sit for at least 30 minutes. For best results, let sit overnight in the fridge and serve chilled.
Wednesday, July 25, 2012
Bell Pepper Soup??
Believe me its good! My husband writes a weekly column for the Taste section of the Baltimore Sun. Each week he chooses an item from the farmers' market (or our CSA share) to focus on and create a recipe for. This week its bell peppers and it is a refreshing, cold summer soup with options for green or red!
Check it out!
Check it out!
Spring Onions or Scallions - What's the difference and what do I do with them?
Scallions are young onions that are harvested when their tops are still green and are also called green onions with their peak in spring and summer. Spring onions have larger bulbs and are only available in May and June. They are somewhat interchangeable though depending on what part of the onion your recipe calls for - green or white. For longest life store them in a ziptop bag in the crisper drawer. (adapted from Martha Stewart online)
Spring Onion Recipes
Scallion Cakes
Creamed Scallions on Pasta
Scallion Ginger Broth
Wednesday, July 18, 2012
The Wonderful World of Eggplant!
Eggplant - or aubergine as the lovely French call it - comes in all shapes, sizes and colors. The most common variety is the globe which is deep purple egg shaped fruit that widens at the bottom. We start out the season with the purple variety of globe but may see white later in the summer (which is actually the namesake for the fruit). Another variety that we will probably receive this year is the Japanese eggplant which is much smaller and slimmer with its purple skin streaked with white.
Storage tips: Eggplant can be stored for several days
outside the refrigerator but only if the skin has no punctures. Uncut eggplant
will keep in the refrigerator for around one week. To freeze, wash the
eggplant, peel and slice the eggplant (about 1/3 inch slices), blanche in hot
water for about 4 minutes, then chill in ice. Store these in vacuum-sealed bags
and freeze. (You can also store them in plastic bags). Freezing will preserve
it up to 5 months.
Cooking tips: Bake, grill, roast fry, stuff with vegetables
or rice, use in stews, or as dip
Recipes:
The Classic Ratatouille
Roasted
Eggplant with Tomatoes and Mint
Roasted
Eggplant Salad with Smoked Almonds and Cashews
Eggplant
Chips with Cilantro Pesto
I couldn't resist ;-)
Friday, July 13, 2012
My favorite way to eat beets
A simple, delicious way to enjoy beets...
Pre-heat oven to 325.
Cut beets in coins, approximately 1/4 in thick.
Brush both sides with a little olive oil and lay in single layer on a baking sheet.
Sprinkle with salt and pepper.
Bake, flipping occasionally, until tender but not charred.
Remove beets from the oven. While still hot, spread soft, fresh goat cheese on top.
Sprinkle with fresh chopped mint and serve!
Summer Potato Salad
This recipe is from Animal, Vegetable, Miracle by Barbara Kingsolver, with some slight adaptations. If you are interested in the food system, eating locally, or are cooking enthusiast, I would definitely recommend reading it. (Check it out here). I made it last night and dressed it this morning before eating it, and it seemed to keep well. Also, it can be easily adapted to whatever is in the CSA each week (in addition to substituting sweet potatoes for the red potatoes, or even a combination of the two).
Summer Potato Salad
Cut about 2lbs (I used the whole bag from the CSA) of red potatoes into one inch chunks. Roast with olive oil and 3 tbsp salt at 450 degrees for 20-30 minutes or until golden brown. For the last ten minutes, add sugar snap peas, green peppers cut into chunks, and 1-2 ears of corn slightly oiled. Take out, let cool, and cut corn off the cobs. Toss all the veggies together with wedged tomatoes (I would maybe recommend baby tomatoes instead so they don't fall apart) and refrigerate. When cold, toss with dressing. I used a mixture of balsamic vinegar and olive oil, but experiment as you like! Also, add basil at the end before serving. The recipe calls for about 1/4 of a cup, but let's be honest, you can never have too much basil!
Super easy and super flexible - I think any veggie would work well. Enjoy!
Thursday, July 12, 2012
What to do with Red Cabbage?
Cooking tips: Sautee it, braise it, use in soups (or gazpacho, maybe, for these crazy hot days?), as garnish or on sandwhiches, or eat it raw in slaws and salads.
Storage tips: Store whole head in plastic bag in your refrigerator for up to two weeks. Once cut, red cabbage will lose its freshness quickly (probably within two days). Can also be frozen (blanch first) or pickled! Check out Alexis' post for pickling how-to's!
Fun fact: They're awesome for you; chock full of dietary antioxidants, act as an anti-inflammatory, and even "potentially preventive and therapeutic roles" to several diseases.
Cabbage and Lime Salad With Roasted Peanuts
1/2 red cabbage, trimmed, cored, shredded (approx 6 cups)
1/2 green cabbage, trimmed, cored, shredded (approx 6 cups)
1 tbsp salt
1 bunch baby spinach
1/4 cup lime juice (about 2 small limes)
1 tbsp Dijon mustard
1/4 cup peanut oil
1/2 cup roasted, unsalted peanuts, chopped
freshly ground black pepper
First toss the cabbage, let drain for 2 hours. Mix the liquid ingredients and toss salad with it. Add peanuts on top and spices to taste.
(recipe: http://smittenkitchen.com/2010/04/cabbage-and-lime-salad-with-roasted-peanuts/)
If you're searching for something a little more exotic (or perhaps have just had enough salad the past few weeks), there's also tons of taco-wrap-sandwich recipes, oft pairing cabbage with avoacodo and lime various meats and fish. Here are links to some of the tastier looking ones.
Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado
http://www.kalynskitchen.com/2012/05/recipe-for-slow-cooker-shredded-beef.html
Steak Tacos with Cucumber-Aocado Salsa
http://www.finecooking.com/recipes/steak-tacos-cucumber-avocado-salsa.aspx
Avocado, Feta, and Cabbage Wrap
http://www.marthastewart.com/338938/avocado-feta-and-cabbage-wrap
Storage tips: Store whole head in plastic bag in your refrigerator for up to two weeks. Once cut, red cabbage will lose its freshness quickly (probably within two days). Can also be frozen (blanch first) or pickled! Check out Alexis' post for pickling how-to's!
Fun fact: They're awesome for you; chock full of dietary antioxidants, act as an anti-inflammatory, and even "potentially preventive and therapeutic roles" to several diseases.
Cabbage and Lime Salad With Roasted Peanuts
1/2 red cabbage, trimmed, cored, shredded (approx 6 cups)
1/2 green cabbage, trimmed, cored, shredded (approx 6 cups)
1 tbsp salt
1 bunch baby spinach
1/4 cup lime juice (about 2 small limes)
1 tbsp Dijon mustard
1/4 cup peanut oil
1/2 cup roasted, unsalted peanuts, chopped
freshly ground black pepper
First toss the cabbage, let drain for 2 hours. Mix the liquid ingredients and toss salad with it. Add peanuts on top and spices to taste.
(recipe: http://smittenkitchen.com/2010/04/cabbage-and-lime-salad-with-roasted-peanuts/)
If you're searching for something a little more exotic (or perhaps have just had enough salad the past few weeks), there's also tons of taco-wrap-sandwich recipes, oft pairing cabbage with avoacodo and lime various meats and fish. Here are links to some of the tastier looking ones.
Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado
http://www.kalynskitchen.com/2012/05/recipe-for-slow-cooker-shredded-beef.html
Steak Tacos with Cucumber-Aocado Salsa
http://www.finecooking.com/recipes/steak-tacos-cucumber-avocado-salsa.aspx
Avocado, Feta, and Cabbage Wrap
http://www.marthastewart.com/338938/avocado-feta-and-cabbage-wrap
Tuesday, July 3, 2012
4th of July Veggie Storage
The 4th of July is already here (!) which probably also means a Baltimore getaway. Here are some quick tips for how to store the veggies while you're gone, and several recipes if you're trying to eat it before the holiday.
Chard: Best eaten ASAP but will keep 2-4 days in the refrigerator. It also freezes well - blanch first then freeze in plastic bag or container.
Chard: Best eaten ASAP but will keep 2-4 days in the refrigerator. It also freezes well - blanch first then freeze in plastic bag or container.
Cucumbers: Refrigerate for use within 5 days. For
optimal keeping, wrap cucumbers individually in paper towels, then place inside
a closed plastic bag.
Turnips: Remove the greens and store them separately (you can also eat these, but they will only keep about 3 days). The root will keep for roughly a week in a plastic bag in the fridge.
Zucchini: Best within 4-5 days in your fridge's crisper section.
Cauliflower/Broccoli: Keep in perforated or open plastic bag to keep 5-7 days.
Kale: Keep in sealed plastic bag in the refrigerator for 5-7 day storage.
Kohlrabi: Keeps for 2 weeks in the fridge.
Eggs in Sauteed Chard: http://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/
Tropical Cucumber Salad: http://www.eatingwell.com/recipes/tropical_cucumber_salad.html
Zucchini bread: http://smittenkitchen.com/2007/07/summer-of-the-bats/
Simple Cauliflower: http://www.101cookbooks.com/archives/simple-cauliflower-recipe.html
Broccoli, Kale, & Cauliflower Tart: http://www.cookyourdream.com/2010/05/sprouting-broccoli-kale-and-cauliflower.html
Made a great dish for the 4th with your veggies? Post it! Happy 4th!
Cauliflower/Broccoli: Keep in perforated or open plastic bag to keep 5-7 days.
Kale: Keep in sealed plastic bag in the refrigerator for 5-7 day storage.
Kohlrabi: Keeps for 2 weeks in the fridge.
Eggs in Sauteed Chard: http://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/
Tropical Cucumber Salad: http://www.eatingwell.com/recipes/tropical_cucumber_salad.html
Zucchini bread: http://smittenkitchen.com/2007/07/summer-of-the-bats/
Simple Cauliflower: http://www.101cookbooks.com/archives/simple-cauliflower-recipe.html
Broccoli, Kale, & Cauliflower Tart: http://www.cookyourdream.com/2010/05/sprouting-broccoli-kale-and-cauliflower.html
Made a great dish for the 4th with your veggies? Post it! Happy 4th!
Thursday, June 28, 2012
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.
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.
Monday, June 25, 2012
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
Friday, June 22, 2012
Parmesan Squash Latkes
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- 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
Thursday, June 21, 2012
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!!
Wednesday, June 20, 2012
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!
bon appetit!
Tuesday, June 19, 2012
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!
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!
Thursday, June 14, 2012
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
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)
Kimchi stew photo courtesy of wikipedia. com (http://en.wikipedia.org/wiki/Kimchi)
Wednesday, June 13, 2012
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.
picture from: www.marthastewart.com
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