NU-WAY FARM CSA
News from the Farm this Week:
August13, 2010
This Week You'll Receive Some of the Following:
Sting Beans and/or Roma Beans
Heirloom Tomatoes
Sweet Italian Basil
Swiss chard
Sweet Corn
Eggs
Successes and…
David describes it as “a pretty tough year overall.” Though we measure success by the fullness of our produce boxes, David takes a wider view. The beginning of the summer was extremely hot and dry and many of his crops just refused to germinate properly. He lost whole plantings of some crops and has begun to re-evaluate the condition of his soil on several parts of the farm. Even after a lot of foliar feeding, huge compost infusions, and the spreading of calcium, he’s got some “blank spots” that tend to under-perform. David’s peppers and squash are doing very well, as I’m sure you’ve noticed, and this late summer chard is looking very nice. We can expect a good crop of eggplant and the heirloom tomatoes are looking good (though David is worried about some of the “blossom end rot” he sees on certain varieties: the fruit forms, but then a soft, black spot develops where the blossom end was—a condition caused by calcium insufficiencies in the soil).
His biggest loss of the season was the sweet corn. Several staggered plantings just didn’t come up and he’s left with virtually no sweet corn crop. Since he knows summer is incomplete without some corn, he’s purchased a bit of local sweet corn from the farm auction on Hwy. 19 (you’ll see that in your boxes this week) and is making arrangements with another organic farmer to purchase some corn for the coming weeks.
These are, of course, part of the ups and downs of farming—and as investors we share in his risks as well as his bounty. David spent this week putting in fall crops and thanks to some nice overnight rains, he’s encouraged to see new lettuce, carrots and other crops coming up just as they should. Enjoy the fruits of his labor in the meantime!
Bruschetta Pomodoro
6-10 very ripe medium tomatoes, cored and diced
2 cloves garlic, minced
1 cup fresh basil leaves, shredded or sliced very thinly
3 T. extra virgin olive oil
Kosher (coarse) Salt, freshly ground pepper & cracked red (hot) pepper
In a colander, toss the diced tomatoes with 2 tsp. kosher salt. Let drain into a sink, tossing with a spoon periodically, for at least one hour, until the tomatoes have purged much of their liquid. Meanwhile, in a deep bowl, combine the olive oil with the garlic and 1 tsp. black pepper and 1 tsp. cracked red pepper. Set aside to let the garlic and peppers infuse the oil. When the tomatoes are finished draining, add them to the bowl with the oil, toss in the fresh basil, and serve immediately over pieces of grilled or toasted bread or toss (raw) with perfectly cooked spaghetti for a simple, “uncooked” pasta sauce.
Instant Tomato-Ricotta ‘Soup” with Capers
From Melissa Clark
2 fat ripe tomatoes (about 1 pound), cored and cubed
2 T. extra virgin olive oil
1.5 T. fresh chopped basil
Large pinch coarse sea salt)
2 teaspoons capers
1/2 cup top-quality ricotta, lightly broken into clumps
In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.
Charcoal Grilled Corn with Sour Cream and Chili Powder
6 ears fresh sweet corn, in their husks
3 T. unsalted butter, melted
1 T. mild chili powder
1/3 cup grated romano cheese
1/2 cup sour cream, whisked with 1 tablespoon milk to thin
Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops. In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.
Farfalle with Swiss chard “pesto” and Heirloom Tomatoes
1 pound farfalle (bow-tie) pasta
1 bunch Swiss chard
3 ripe heirloom tomatoes, diced
1/3 cup pine nuts
3 cloves garlic, peeled
1/3 cup grated Parmigiano Reggiano
Extra virgin olive oil
5 leaves fresh basil, thinly sliced
Bring a large pot of salted water to a rolling boil. In the meantime, cut out the thick white stems from each leaf of chard and discard. Chop the green portions coarsely, then blanch in the boiling, salted water for four minutes. Remove from the water with a tongs and return the water to a boil for the pasta. Cook farfalle until al dente according to package directions. While it cooks, assemble the sauce.
Heat a skillet over medium heat and drizzle two tablespoons of olive oil into the hot pan. Toss in the garlic cloves whole and cook them slowly (turning down the heat if necessary), until all the surfaces of the garlic are very lightly browned and the cloves have softened a little. Remove the garlic from the pan and add the pine nuts to the hot oil; toast the pine nuts just until they take on a little bit of color, then remove the nuts from the skillet. On a cutting board, pile the blanched chard, pine nuts, and garlic cloves. Run a knife through the pile for two or three minutes, until you have a coarse but more or less uniform mixture. Toss with the grated Parmigiano and transfer to the skillet (which is probably still warm). When the pasta is cooked, add it to the skillet with the pesto. Drizzle with a bit of olive oil and add the basil and the diced tomatoes. Toss well to combine and serve immediately garnished with a bit more cheese.
Friday, August 13, 2010
Friday, August 6, 2010
6 August 2010
August 6, 2010
This Week You'll Receive Some of the Following:
Garlic
Swiss Chard
Sweet Corn
Cucumbers
Eggs
Tomatoes
Zucchini
Green peppers
Oregano
Peaches
About Swiss chard
Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together.
Sautéed Swiss Chard with Garlic
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces
Sea salt and freshly ground black pepper
In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until just beginning to brown, about 1 minute. Add Swiss chard and sauté until soft, but still crisp, 4-5 minutes. Season with salt and pepper.
Roasted Peppers and Tomatoes Baked with Herbs and Capers
Adapted from Deborah Madison’s Local Flavors
4 big bell peppers of any color
4 heirloom tomatoes
6 sprigs parsley
12 fresh basil leaves
1 garlic clove
2 T. capers, rinsed
12 Kalamata olives, pitted
3 T. olive oil, plus extra
Sea salt and freshly ground pepper
Roast the peppers until charred over an open flame (a gas burner on the stove works just fine). Drop them into a bowl, cover, then set aside to cool. When cool, wipe or rinse off the blackened skin, pull out the seeds and cut into wide strips.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut them into wide pieces.
Pluck the leaves from the parsley and discard the stems. Chop finely with the basil and garlic, then put into a bowl with the capers, peppers and olive oil. Season with 3/4 tsp. salt and some pepper. Preheat the oven to 400 degrees. Lightly oil a small gratin dish. Add the tomatoes, peppers and any sauce that has formed, toss gently. Season with pepper, cover, and bake for 20 minutes. Let cool before serving.
“Choriatiki” Greek Country Salad
3 ripe tomatoes, cut into eighths, seeds and pulp removed
1 green pepper, thinly sliced
2 cucumbers, halved the long way and sliced into half moons
3 scallions or one small onion, thinly sliced
1 T. capers
2 oz. feta cheese
1 tsp. dried oregano
Kalamata olives or Sicilian Green Olives
Arrange tomatoes, cucumbers, green pepper, and scallions in a bowl. Season lightly with salt and toss. Let sit for ten minutes. Cover salad carefully with a plate and tip the bowl until you can drain out some of the juices that have sunk to the bottom.
Garnish with the capers and the feta (leave feta in large pieces) and sprinkle the oregano on the feta pieces. Dress with a generous amount of excellent extra-virgin olive oil and a very small amount of red wine vinegar just before serving.
Chilled Tomato & Zucchini Soup
3 T. olive oil
3 cups chicken stock
1clove garlic, crushed
Salt & Pepper
2 lbs. tomatoes, peeled, seeded & chopped
2 zucchini or patti-pan, coarsely shredded
2 T. tomato paste
Fresh basil
Plain Greek yogurt
Heat oil in a saucepan, add the garlic, tomatoes, tomato paste, & cook over gentle heat 10 minutes. Add minced basil and stock, salt & pepper to taste. Bring to a boil, lower heat & simmer 5 minutes. Puree in a blender until fairly smooth. Let cool. Stir zucchini into the soup; cover & chill at least 4 hours. Serve chilled; swirl some Greek yogurt and fresh herbs into each bowl when serving.
Cream-less Creamed Corn
from the NEW YORK TIMES MAGAZINE
8 ears of fresh, ripe corn
1 T. butter or olive oil
1 jalapeno or Serrano pepper, chopped fine
½ fresh onion, chopped fine
½ bell pepper, diced
1 small bunch cilantro or oregano
Coarse sea salt
With a sharp knife, scrape or shave the kernels off each ear, using a bowl to catch any corn “milk” that drains off during scraping. Set aside.
Place the butter or oil in a small pan and sweat the hot pepper, onion & bell pepper. Add the corn and its milk. After a few minutes, add the herbs, a pinch of salt and freshly ground pepper. Set aside until ready to serve.
This Week You'll Receive Some of the Following:
Garlic
Swiss Chard
Sweet Corn
Cucumbers
Eggs
Tomatoes
Zucchini
Green peppers
Oregano
Peaches
About Swiss chard
Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together.
Sautéed Swiss Chard with Garlic
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces
Sea salt and freshly ground black pepper
In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until just beginning to brown, about 1 minute. Add Swiss chard and sauté until soft, but still crisp, 4-5 minutes. Season with salt and pepper.
Roasted Peppers and Tomatoes Baked with Herbs and Capers
Adapted from Deborah Madison’s Local Flavors
4 big bell peppers of any color
4 heirloom tomatoes
6 sprigs parsley
12 fresh basil leaves
1 garlic clove
2 T. capers, rinsed
12 Kalamata olives, pitted
3 T. olive oil, plus extra
Sea salt and freshly ground pepper
Roast the peppers until charred over an open flame (a gas burner on the stove works just fine). Drop them into a bowl, cover, then set aside to cool. When cool, wipe or rinse off the blackened skin, pull out the seeds and cut into wide strips.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut them into wide pieces.
Pluck the leaves from the parsley and discard the stems. Chop finely with the basil and garlic, then put into a bowl with the capers, peppers and olive oil. Season with 3/4 tsp. salt and some pepper. Preheat the oven to 400 degrees. Lightly oil a small gratin dish. Add the tomatoes, peppers and any sauce that has formed, toss gently. Season with pepper, cover, and bake for 20 minutes. Let cool before serving.
“Choriatiki” Greek Country Salad
3 ripe tomatoes, cut into eighths, seeds and pulp removed
1 green pepper, thinly sliced
2 cucumbers, halved the long way and sliced into half moons
3 scallions or one small onion, thinly sliced
1 T. capers
2 oz. feta cheese
1 tsp. dried oregano
Kalamata olives or Sicilian Green Olives
Arrange tomatoes, cucumbers, green pepper, and scallions in a bowl. Season lightly with salt and toss. Let sit for ten minutes. Cover salad carefully with a plate and tip the bowl until you can drain out some of the juices that have sunk to the bottom.
Garnish with the capers and the feta (leave feta in large pieces) and sprinkle the oregano on the feta pieces. Dress with a generous amount of excellent extra-virgin olive oil and a very small amount of red wine vinegar just before serving.
Chilled Tomato & Zucchini Soup
3 T. olive oil
3 cups chicken stock
1clove garlic, crushed
Salt & Pepper
2 lbs. tomatoes, peeled, seeded & chopped
2 zucchini or patti-pan, coarsely shredded
2 T. tomato paste
Fresh basil
Plain Greek yogurt
Heat oil in a saucepan, add the garlic, tomatoes, tomato paste, & cook over gentle heat 10 minutes. Add minced basil and stock, salt & pepper to taste. Bring to a boil, lower heat & simmer 5 minutes. Puree in a blender until fairly smooth. Let cool. Stir zucchini into the soup; cover & chill at least 4 hours. Serve chilled; swirl some Greek yogurt and fresh herbs into each bowl when serving.
Cream-less Creamed Corn
from the NEW YORK TIMES MAGAZINE
8 ears of fresh, ripe corn
1 T. butter or olive oil
1 jalapeno or Serrano pepper, chopped fine
½ fresh onion, chopped fine
½ bell pepper, diced
1 small bunch cilantro or oregano
Coarse sea salt
With a sharp knife, scrape or shave the kernels off each ear, using a bowl to catch any corn “milk” that drains off during scraping. Set aside.
Place the butter or oil in a small pan and sweat the hot pepper, onion & bell pepper. Add the corn and its milk. After a few minutes, add the herbs, a pinch of salt and freshly ground pepper. Set aside until ready to serve.
Friday, July 16, 2010
July 16, 2010
July 16th, 2010
In Your Boxes This Week You'll Find Some of the Following:
Strawberries or Blueberries
In Your Boxes This Week You'll Find Some of the Following:
Strawberries or Blueberries
Zucchini
Cucumbers
String Beans
String Beans
Onions
New Potatoes
Eggs
Eggs
Cabbage
Peppers and tomatoes are coming—there may be a few appearing in your boxes already this week. This will be the earliest David has ever had ripe tomatoes out of doors, thanks to the warm days of early July.
Fresh Cabbage Salad
Peppers and tomatoes are coming—there may be a few appearing in your boxes already this week. This will be the earliest David has ever had ripe tomatoes out of doors, thanks to the warm days of early July.
Fresh Cabbage Salad
2 cups finely shredded green cabbage
1/2 cup julienned carrot
1/4 cup finely slivered onion
1/4 cup finely slivered onion
Chives
1/4 cup white wine vinegar
1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
Kosher salt
Fresh ground pepper
In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside. In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly. Drizzle the salad with the vinaigrette, and toss to coat.
Easy Refrigerator Pickles
6 large cucumbers
1 c. onions
1 c. vinegar
1 c. vinegar
2 c. sugar
1 t. celery seed
1 t. celery seed
2 T. canning salt (no iodine)
Method: Bring ingredients for the dressing to a boil and cool. Mix and pour over vegetables. Put in glass bowl, cover, refrigerate. Let sit overnight before eating. Store in refrigerator for up to one week.
Grilled New Potatoes with Herb & Lemon Butter
New potatoes
Method: Bring ingredients for the dressing to a boil and cool. Mix and pour over vegetables. Put in glass bowl, cover, refrigerate. Let sit overnight before eating. Store in refrigerator for up to one week.
Grilled New Potatoes with Herb & Lemon Butter
New potatoes
Minced herbs: cilantro, mint, and basil all work well
Juice of ½ lemon
Juice of ½ lemon
2 T. butter
Olive oil
Olive oil
1 clove garlic, minced
Note: Prepare your charcoal or gas grill as you normally would. Once you’ve done the initial preparations, these potatoes will only need to grill for about ten minutes, about the same amount of time it will probably take for you to grill your main course.
Leave the smaller potatoes whole but cut the larger potatoes to about their size, but not so small that they’ll fall through your grill. Leave the skins on. Bring a pot of salted water to boil and boil the potatoes for five minutes, then shock with cold water and strain into a deep bowl. Toss the garlic with the par-boiled potatoes and then drizzle with just enough olive oil to coat each piece of potato lightly.
Use a grill tongs to place each potato cut-side down on the hot grill and grill on each side just until grill-marks appear and the potatoes begin to soften. You may push the potatoes to the side of the grill and they will hold until you are ready to serve. Meanwhile, melt the butter and then whisk in the herbs, lemon juice and some salt and pepper. Toss the herb butter with the grilled potatoes right before serving.
Note: Prepare your charcoal or gas grill as you normally would. Once you’ve done the initial preparations, these potatoes will only need to grill for about ten minutes, about the same amount of time it will probably take for you to grill your main course.
Leave the smaller potatoes whole but cut the larger potatoes to about their size, but not so small that they’ll fall through your grill. Leave the skins on. Bring a pot of salted water to boil and boil the potatoes for five minutes, then shock with cold water and strain into a deep bowl. Toss the garlic with the par-boiled potatoes and then drizzle with just enough olive oil to coat each piece of potato lightly.
Use a grill tongs to place each potato cut-side down on the hot grill and grill on each side just until grill-marks appear and the potatoes begin to soften. You may push the potatoes to the side of the grill and they will hold until you are ready to serve. Meanwhile, melt the butter and then whisk in the herbs, lemon juice and some salt and pepper. Toss the herb butter with the grilled potatoes right before serving.
Kolokithikia Matista
This preparation is popular along the Aegean islands: Samos, Chios and Mytiline
Red potatoes
2-4 zucchini or yellow squash
4-6 T. extra virgin olive oil
4-6 T. extra virgin olive oil
½ cup chopped fresh mint
1 small can whole peeled tomatoes
1 small can whole peeled tomatoes
3 garlic cloves, smashed
Salt and pepper
In a skillet large enough to hold all the vegetables, heat 2 T. of the oil. Add the potatoes and stir to coat with the oil. Sprinkle them with a little salt, one of the garlic cloves, and 2 T. of the mint. Cover the skillet and cook over medium-low heat for about 8 minutes.
Next, break up the tomatoes in your hands and spread half the tomatoes over the potatoes. Add another sprinkle of mint, another clove of the garlic, and a sprinkling of salt. Layer the zucchini next, again sprinkling with mint, salt and pepper, and the remaining clove of garlic and the remaining tomatoes. Drizzle with the remaining olive oil, cover the skillet, and cook over very low heat until the vegetables are soft and the flavors have melded together, 20-30 minutes. Serve warm or at room temperature.
Thin-Batter Pie with Shredded Zucchini & Goat Cheese
From Diane Kochilas' THE GLORIOUS FOODS OF GREECE
2 cups flour
Salt and pepper
In a skillet large enough to hold all the vegetables, heat 2 T. of the oil. Add the potatoes and stir to coat with the oil. Sprinkle them with a little salt, one of the garlic cloves, and 2 T. of the mint. Cover the skillet and cook over medium-low heat for about 8 minutes.
Next, break up the tomatoes in your hands and spread half the tomatoes over the potatoes. Add another sprinkle of mint, another clove of the garlic, and a sprinkling of salt. Layer the zucchini next, again sprinkling with mint, salt and pepper, and the remaining clove of garlic and the remaining tomatoes. Drizzle with the remaining olive oil, cover the skillet, and cook over very low heat until the vegetables are soft and the flavors have melded together, 20-30 minutes. Serve warm or at room temperature.
Thin-Batter Pie with Shredded Zucchini & Goat Cheese
From Diane Kochilas' THE GLORIOUS FOODS OF GREECE
2 cups flour
1 tsp. salt
2 large eggs
2 large eggs
1.5 cups, plus 3 T. water
8 oz. goat cheese
8 oz. goat cheese
5 T. extra virgin olive oil
2 zucchini, grated
Toss the grated zucchini with salt and place in a colander. Work the zucchini with your hands, rubbing it against the sides of the colander and squeezing out as much liquid as possible. Set aside to continue draining.
Preheat the oven to 325 degrees. Brush a 15-inch round baking pan (at least 2 inches deep) with olive oil and sprinkle with a little flour, tapping the sides of the pan so the flour coats the surface evenly.
Combine the 2 cups of flour and the salt in a large bowl and make a well in the center. Add 1 egg to the well and pour in 1.5 cups of the water. Mix with a fork to form a batter about as thick as pancake batter. Add the strained zucchini and whisk one more time. Pour 2/3 of the batter into the prepared pan and tilt the pan so it spreads evenly. Spoon drop the goat cheese over the batter.
Beat the remaining egg and mix it into the remaining batter. Add the olive oil and the remaining 3 T. water, mix well, and spoon the mixture over the feta. There will not and should not be enough to cover the whole surface—some of the cheese will show through. Bake on the center rack just until the pie peels back from the pan easily, about 35 minutes. Be careful not to allow the bottom to burn. The pie should be about ½ inch thick once it is baked. Allow to cool slightly before slicing
2 zucchini, grated
Toss the grated zucchini with salt and place in a colander. Work the zucchini with your hands, rubbing it against the sides of the colander and squeezing out as much liquid as possible. Set aside to continue draining.
Preheat the oven to 325 degrees. Brush a 15-inch round baking pan (at least 2 inches deep) with olive oil and sprinkle with a little flour, tapping the sides of the pan so the flour coats the surface evenly.
Combine the 2 cups of flour and the salt in a large bowl and make a well in the center. Add 1 egg to the well and pour in 1.5 cups of the water. Mix with a fork to form a batter about as thick as pancake batter. Add the strained zucchini and whisk one more time. Pour 2/3 of the batter into the prepared pan and tilt the pan so it spreads evenly. Spoon drop the goat cheese over the batter.
Beat the remaining egg and mix it into the remaining batter. Add the olive oil and the remaining 3 T. water, mix well, and spoon the mixture over the feta. There will not and should not be enough to cover the whole surface—some of the cheese will show through. Bake on the center rack just until the pie peels back from the pan easily, about 35 minutes. Be careful not to allow the bottom to burn. The pie should be about ½ inch thick once it is baked. Allow to cool slightly before slicing
Friday, July 9, 2010
July 9, 2010
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NU-WAY FARM CSA
June 9th, 2010
This Week You'll Receive Some of the Following:
Strawberries
June 9th, 2010
This Week You'll Receive Some of the Following:
Strawberries
Blueberries
String beans
Onions
Onions
Chayoga Beets
Eggs
“8-ball” Zucchini
“8-ball” Zucchini
White or Red New Potatoes
Cucumbers
Exceeding the demands of the famous proverb, David’s sweet corn is well over knee-high a week past the 4th of July. His cucumbers, peppers and zucchini are coming strong, and he has lots of string beans to pick (you’ll be seeing a bag in your boxes today). All his tomato plants are looking great too and we’ll see an avalanche of tomatoes in August.
Considering the sweltering conditions and complete lack of rain, this is a surprising amount of productivity. To my surprise, David didn’t seem worried at all. “Yes,” he said, “we could really use a shower or two. But the carrots I seeded two weeks ago are coming up already. There’s still enough moisture in the soil for things to flourish.” This is evidence that David’s hard work is paying off, since years of soil conditioning and composting have produced soil that doesn’t turn to dust in the absence of constant watering. Enjoy the fruits of that labor!
New additions this week include some of the first new potatoes of the season (I’d urge you to put down your peeler and just give these little delicacies a light scrubbing—the skins are delicious), as well as a globe-shaped squash called “8-Ball Zucchini.”
Rudimentary, but Sublime String Beans
The very easiest and—to my mind—most delicious way to eat the first string beans of the year.
1-2 pounds string beans, trimmed of stem ends
Coarse sea salt
Very high quality extra-virgin olive oil
Very high quality extra-virgin olive oil
Fresh-ground black pepper
Steam the beans until just crisp tender, 4-5 minutes. If serving the dish later, at room temperature, transfer the steamed beans immediately to a giant bowl of salted ice water to stop them from cooking any more. Then proceed.
Toss the steamed green beans in a generous amount of olive oil and sprinkle with salt and pepper. Serve while still steaming hot.
Green Beans with Tomato, Anchovy, and Basil
a.k.a. “Slightly More Fancy String Beans” Don’t fear the anchovy—it brings a huge amount of calcium to the party and they melt into the dish.
1 pound young green beans, snipped of their stem ends
Steam the beans until just crisp tender, 4-5 minutes. If serving the dish later, at room temperature, transfer the steamed beans immediately to a giant bowl of salted ice water to stop them from cooking any more. Then proceed.
Toss the steamed green beans in a generous amount of olive oil and sprinkle with salt and pepper. Serve while still steaming hot.
Green Beans with Tomato, Anchovy, and Basil
a.k.a. “Slightly More Fancy String Beans” Don’t fear the anchovy—it brings a huge amount of calcium to the party and they melt into the dish.
1 pound young green beans, snipped of their stem ends
1 large, ripe tomato, diced
4 leaves fresh basil
4 leaves fresh basil
2 small anchovy fillets
3 T. excellent quality extra-virgin olive oil
3 T. excellent quality extra-virgin olive oil
Sea Salt
Steam the green beans until just crisp tender, 4-5 minutes. Do not overcook them. In the meantime, prepare the accompaniment. Roll up the basil leaves into one long cigar shape, and then thinly slice them so you have tiny ribbons. Finely chop the anchovy fillets and add them to a small bowl along with the basil and tomatoes. Add one tablespoon of the olive oil and stir to combine.
Transfer the steamed green beans to a bowl and toss them with the remaining two tablespoons of olive oil and a little sprinkle of sea salt. Arrange the beans on a serving platter and then top with the tomato mixture and serve immediately.
Roasted Green Bean, Green Onion and Beet Salad
The multiple step, multiple pan nature of this recipe keeps the salad’s colors intact—otherwise the beets will turn everything pink!
Steam the green beans until just crisp tender, 4-5 minutes. Do not overcook them. In the meantime, prepare the accompaniment. Roll up the basil leaves into one long cigar shape, and then thinly slice them so you have tiny ribbons. Finely chop the anchovy fillets and add them to a small bowl along with the basil and tomatoes. Add one tablespoon of the olive oil and stir to combine.
Transfer the steamed green beans to a bowl and toss them with the remaining two tablespoons of olive oil and a little sprinkle of sea salt. Arrange the beans on a serving platter and then top with the tomato mixture and serve immediately.
Roasted Green Bean, Green Onion and Beet Salad
The multiple step, multiple pan nature of this recipe keeps the salad’s colors intact—otherwise the beets will turn everything pink!
5 beets, trimmed of roots
1 bag Yoder green beans
4 T. olive oil
4 T. olive oil
5 T. chopped fresh herbs (basil &parsley)
½ cup fresh onions, sliced
½ cup fresh onions, sliced
¼ cup water
2 T. balsamic vinegar
Preheat oven to 400 degrees. Wrap beets tightly in foil. Place directly on the oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets, then peel and quarter them. Transfer to a large bowl. Add 1 T. olive oil, 2 tsp. fresh herbs, salt and pepper; toss to coat.
Oil 1 large-rimmed baking sheet. Spread onions out on baking sheet and drizzle with a little more oil, some herbs, salt and pepper. Roast about 5 minutes, or until golden brown. Transfer to another bowl.
Place green beans on the same baking sheet. Drizzle with a little more olive oil, ¼ cup water, and more fresh herbs. Sprinkle with salt and pepper. Cover with foil and roast until almost crisp tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 more minutes. Transfer to bowl with onions.
Drizzle onions and green beans with balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
Our Farmer
David Yoder
19 Fredonia Hadley Rd., Fredonia, PA 16124
2 T. balsamic vinegar
Preheat oven to 400 degrees. Wrap beets tightly in foil. Place directly on the oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets, then peel and quarter them. Transfer to a large bowl. Add 1 T. olive oil, 2 tsp. fresh herbs, salt and pepper; toss to coat.
Oil 1 large-rimmed baking sheet. Spread onions out on baking sheet and drizzle with a little more oil, some herbs, salt and pepper. Roast about 5 minutes, or until golden brown. Transfer to another bowl.
Place green beans on the same baking sheet. Drizzle with a little more olive oil, ¼ cup water, and more fresh herbs. Sprinkle with salt and pepper. Cover with foil and roast until almost crisp tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 more minutes. Transfer to bowl with onions.
Drizzle onions and green beans with balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
Our Farmer
David Yoder
19 Fredonia Hadley Rd., Fredonia, PA 16124
Friday, June 25, 2010
June 25th, 2010
NU-WAY FARM CSA
News from the Farm this Week:
This Week You'll Receive Some of the Following:
Zucchini
Carrots
Cabbage
Kale
Broccoli
Lettuce
Turnips
& Three Kinds of Peas: Snap Peas, Snow Peas, or Shell Peas
About Zucchini
Once the deluge begins, it never seems to stop—since you may already be risking zucchini saturation, here are some facts and ideas to help inspire you to conquer that squash mountain.
Zucchini offer generous amounts of vitamins A and C, along with iron, calcium, riboflavin and lots of dietary fibers.
Since zucchini contains a lot of water, many recipes will call for a high-temperature sauté—leave the peel on and work to caramelize the inner flesh. Salt zucchini after you have browned it for best results. You’ll see zucchini paired with mint in many of these recipes—that's very common in Greece. Flat-leaf parsley, cilantro, and basil are the other best herbs to enliven the flavor of summer squash.
Spaghetti with Zucchini, Snow Peas, Feta and Mint
1 large zucchini, julienned (cut into very thin two inch ribbons)
1 small carrot, finely diced
1 cup snow (or snap) peas, fibrous membranes removed
1 pound spaghetti
1 small onion, thinly sliced
1 clove garlic, minced
4 oz. Feta cheese
One half cup white wine
2 T. butter
Extra virgin olive oil
Salt and Pepper
Half cup fresh mint leaves
Bring a large pot of salted water to a boil for the pasta. Cook pasta while making the sauce.
Heat a deep, wide skillet over medium high, then add the butter and a swirl of the olive oil==when the butter begins to sizzle, add the onion, garlic, and carrot. Sauté two or three minutes, then toss in the snow peas and zucchini. Turn the heat up to high and toss only occasionally, allowing the zucchini to brown slightly, but not so long that it becomes limp—about four minutes in total. Season vegetables with salt and pepper, then add the white wine and reduce to a gentle simmer.
When the pasta is one minute shy of turning al dente, drain it and add the spaghetti right into the pan with the vegetables along with a tiny bit of the cooking liquid. Add most of the mint and feta along with a bit more salt and pepper; toss well to combine all the ingredients. Transfer to a serving platter, garnish with a bit of mint and a crumble of feta. Drizzle with a bit more extra virgin olive oil and serve immediately.
Zucchini Bread from Karen Seibel
2/3 cup shortening (or ½ cup applesauce)
2.6 cups sugar
4 eggs
3 cups shredded, drained zucchini
2/3 cup water
3.3 cups flour
2 tsp. baking soda
1.5 tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. clove
1 tsp. nutmeg
½ tsp. allspice
2/3 cup walnuts
2 tsp. vanilla
Mix all ingredients and put into three medium or two large, greased and floured pans. Bake at 350 degrees for 50-70 minutes.
Yogurtlu Kabak
Turkish-style Zucchini with Yogurt
1 pound zucchini, coarsely grated
Salt
3-4 T. fine olive oil
3 garlic cloves, minced
1.5 cups plain Greek-style yogurt
Put zucchini in a bowl, sprinkle with salt, and let stand for 30 minutes. Squeeze with hands to press out as much liquid as possible. Heat oil in a wok or large skillet and sauté zucchini, stirring, for about 7 minutes. Allow to cool.
Beat yogurt with garlic until smooth, then season with a little salt. Put zucchini in a bowl, mix well with yogurt, and serve at room temperature. This is a great accompaniment to grilled vegetables or meats.
Kolokithodeftedes
Try saying that four times fast—delicious Greek zucchini fritters. Serve with a dollop of Greek yogurt. Double or triple recipe as needed.
2 cups shredded zucchini
½ cup shredded onion
2 oz. grated Parmigiano or Kefalotyri
½ cup lightly toasted bread crumbs
3 T. chopped flat-leaf parsley
2 T. chopped fresh mint leaves
2 large eggs
Salt and Pepper
Olive oil for frying
Layer the shredded zucchini in a sieve, salting well, and leave to drain for twenty minutes. Rinse and squeeze out any excess liquid. Combine all ingredients in a bowl, stirring well.
Heat oil to come about ¾ inches deep in a wok or wide pan, until the surface begins to tremble and the oil sputters when sprinkled with a tiny bit of water. Push heaped teaspoons of the mixture into the oil and fry until bronze colored (a few minutes), then turn them over. Don’t crowd the pan or the temperature will drop. Drain on paper towels and serve piping hot.
Zucchini, Carrot, and Turnip Slaw
A very thin julienne cut for the vegetables is best here—use a mandoline if you have one
2 large zucchini, julienned
2 large turnips, peeled and julienned
2 green onions or one small red onion, thinly sliced
4 small carrots, peeled and julienned
1/3 cup chopped cilantro
1 clove garlic, minced
2 tsp.
Juice of one lemon
3 T. extra virgin olive oil
Salt and Freshly ground Pepper
½ tsp. ground cumin
½ tsp. sugar
In a small bowl, whisk together the garlic, mustard, lemon juice, olive oil, cumin, sugar and a generous pinch both salt and pepper. Toss the julienned vegetables and cilantro together to combine, then drizzle with the dressing and toss to combine. Check for salt. Serve immediately or refrigerate for up to two hours (beyond that and the vegetables will lose their crispness).
Friday, June 4, 2010
June 4th, 2010
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This week you'll be seeing some of the following in your boxes:
Strawberries
Cilantro
Green Onions
Turnip Greens
Rhubarb
Braising spinach
Eggs
By next week, we'll be seeing many new items, including snap peas, cabbage, carrots, and beet greens. David spent much of this week transplanting his tomatoe, pepper, and cucumber seedlings, and they are already taking off. Tomorrow he plans to transplant all the celeriac, eggplants, and potatoes. Get your kitchens ready!
David is unhappy with the little turnips he's sending in this week, since some of them are less than perfect. I assured him that we all own paring knives and can easily trim them up for our purposes. Or just discard them.
Another note about Turnip Greens
As already reported, turnip greens are a good source of Vitamin A, folate, Vitamin C, Vitamin K, and calcium. They are also high in lutein. If you find them too bitter, try this: simmer the greens in generously salted water for three or four minutes, then drain the greens in a colander and discard the cooking liquid. Fill the pot with clean water, add a little salt, and bring that to a boil--then continue cooking the greens as per your recipe.
Turnip Greens with Pinto Beans
This is a Southern clasis--made easy here with canned beans, though of course you can cook your own. Very high in fiber and deliciousness. Bacon entirely optional.
1 bunch turnip greens with turnips
2 cans pinto beans, drained
2 cloves garlic, smashed
3 T. extra virgin olive oil
1 lemon (or 3 T. lemon juice)
2 slices bacon, chopped
Separate the greens from the turnips and wash thoroughly, then chop the greens coarsely. Trim the turnips into quarters.
Bring a small pot of generously salted water to a boil and blanch the turnip greens for four minute, then drain in a colander.
Heat a deep skillet over medium, add the bacon and cook until rendered and just beginning to become crisp. Remove the bacon and drain off most of the bacon fat, then add two tablespoons of the olive oil to the still hot pan along with the garlic, turnips, and a pinch of salt and pepper. Toss for three or four minutes to begin cooking the turnips. Then add the pinto beans and the blanched turnip greens along with 1.5 cups of water. Add the cooked bacon. Simmer the greens and beans very slowly, for about ten minutes, allowing the liquid to reduce until it begins to thicken (but not so long that the beans break down). Remove from heat and add the juice of one lemon and the remaining tablespoon of olive oil. Season with salt and freshly ground pepper to taste and serve.
Friday, May 28, 2010
May 28th, 2010
NU-WAY FARM CSA
May 28th, 2010
May 28th, 2010
This Week You'll Receive the Following
Rhubarb
Cilantro
Lettuce
Baby Turnips with Greens
Green Onions
Red Mustard
Radishes
There’s a lot happening out on the farm. David received 1500 strawberry plants yesterday, which he is transplanting into raised beds in one of his greenhouses. These are “day neutral” plants, which means they’ll keep bearing regardless of the length of the day (unlike ordinary strawberry plants which usually stop bearing fruit the moment the days begin to shorten). His theory: he hopes to be picking berries around the first week of July and he wants to keep them going all summer.
The warm weather has things really popping out in the fields. In the next week or so, we’ll begin seeing green cabbage, beets, carrots, zucchini, and snap peas. David is also putting in a couple THOUSAND heirloom tomato plants and hundreds of cucumber, pepper, and melon plants. And the sweet corn he planted is already poking its head up, which means there’s a good chance it will achieve the proverbial “knee high” by early July.
Last week, David seasoned the fields with fish emulsion and he’s also been busy spreading compost and a soil amendment (a mineral supplement containing both macro and micro-nutrients: soft rock phosphate, gypsum, boron, manganese, and zinc). These organic treatments help produce plants that are resilient to pests (without ever having to use a pesticide) and resistant to blight and other diseases.
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
Red Mustard Salad with Radishes, Apples, and Walnuts
2 cups red mustard, washed and spun dry
There’s a lot happening out on the farm. David received 1500 strawberry plants yesterday, which he is transplanting into raised beds in one of his greenhouses. These are “day neutral” plants, which means they’ll keep bearing regardless of the length of the day (unlike ordinary strawberry plants which usually stop bearing fruit the moment the days begin to shorten). His theory: he hopes to be picking berries around the first week of July and he wants to keep them going all summer.
The warm weather has things really popping out in the fields. In the next week or so, we’ll begin seeing green cabbage, beets, carrots, zucchini, and snap peas. David is also putting in a couple THOUSAND heirloom tomato plants and hundreds of cucumber, pepper, and melon plants. And the sweet corn he planted is already poking its head up, which means there’s a good chance it will achieve the proverbial “knee high” by early July.
Last week, David seasoned the fields with fish emulsion and he’s also been busy spreading compost and a soil amendment (a mineral supplement containing both macro and micro-nutrients: soft rock phosphate, gypsum, boron, manganese, and zinc). These organic treatments help produce plants that are resilient to pests (without ever having to use a pesticide) and resistant to blight and other diseases.
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
Red Mustard Salad with Radishes, Apples, and Walnuts
2 cups red mustard, washed and spun dry
2 cups baby lettuce, washed and spun dry
1 gala apple, cut into thin wedges
1 gala apple, cut into thin wedges
6 radishes, thinly sliced
1/2 cup whole walnuts, toasted
1/2 cup whole walnuts, toasted
1 green onion, white and greens, thinly sliced
Dressing:
4 T. extra virgin olive oil
4 T. extra virgin olive oil
1 tsp. sugar
2 T. cider vinegar (or white wine vinegar)
2 T. cider vinegar (or white wine vinegar)
1 tsp. each salt and pepper
Whisk the ingredients for the dressing together. Arrange the salad ingredients on a platter, then drizzle with the dressing and serve immediately.
Western Pennsylvania “Pho” with Baby Turnips, Cilantro and Scallions
“Pho” is really all about a good beef stock—but you can easily do this with chicken or vegetable stock as well. Consider making homemade stock—you’ll notice the difference.
1 package rice noodles
Whisk the ingredients for the dressing together. Arrange the salad ingredients on a platter, then drizzle with the dressing and serve immediately.
Western Pennsylvania “Pho” with Baby Turnips, Cilantro and Scallions
“Pho” is really all about a good beef stock—but you can easily do this with chicken or vegetable stock as well. Consider making homemade stock—you’ll notice the difference.
1 package rice noodles
One small onion, thinly sliced
8 cups beef or chicken stock
8 cups beef or chicken stock
4 Green onions, whites and greens, chopped
1-2 cups turnip greens with baby turnips
1-2 cups turnip greens with baby turnips
Two limes, cut into quarters
Two inch piece of ginger root, peeled and minced
Two inch piece of ginger root, peeled and minced
Hoisin sauce
2 carrots and 1 stalk celery, julienned
“Siracha” chili/garlic sauce
2 carrots and 1 stalk celery, julienned
“Siracha” chili/garlic sauce
Cilantro
1 tsp. coarse salt
1 tsp. coarse salt
½ tsp. sugar
Prepare the rice noodles according to package directions (typically they are soaked in water for about twenty minutes), then set aside, covered.
Bring a small pot of salted water to a boil. Separate the turnip greens from the baby turnips. Snip the little roots and stem ends from the baby turnips and set them aside. Cut out the thick center veins from the turnip greens, wash them well, then chop the greens coarsely. Boil the turnip greens in the salted water for about five minutes, then transfer them to a colander and allow them to drain.
For the soup: in a large kettle, heat one tablespoon vegetable oil over medium high heat, then add the sliced onion and minced ginger. Toss for about two minutes, until the onions and ginger begin to sweat, then add the celery, carrots and baby turnips along with one teaspoon coarse salt and ½ teaspoon sugar. Toss for one minute, then add the stock and bring to a boil. Simmer for about five minutes, just until the vegetables begin to soften, then add the boiled turnip greens, one tablespoon of hoisin sauce, and 1 tsp. Siracha.
Warm the rice noodles (just douse them with some boiling water for a minute and then drain them again) and put some in the bottom of each serving bowl. Cover with the soup. Garnish each bowl with a small handful of cilantro, some green onions, and some squeezes of lime. Pass the bottle of Siracha if you like more heat.
Home-made Rhubarb & Orange “Pop Tarts”
Roll out your own pie dough if you are feeling ambitious—but the store-bought dough sold in rolls works just fine.
One roll refrigerated pie dough
One roll refrigerated pie dough
4 cups rhubarb, cut into ½ inch pieces
Powdered sugar
Powdered sugar
2 tsp. orange zest
3/4 cup sugar
3/4 cup sugar
½ cup fresh orange juice
In a small saucepan, bring the rhubarb, sugar, orange zest and juice to a boil and simmer for 10-15 minutes, stirring occasionally, until the rhubarb has fallen apart much of the liquid has cooked off. Then allow to cool.
Preheat oven to 375 degrees. Cut the pie dough into eight identical rectangles (each about 4” x 6”). Place four of the rectangles down on a cookie sheet lined with parchment paper and top with a generous spoonful of the rhubarb jam, being careful to keep it in the middle. Place another rectangle on top and use your fingers to seal the edges of each tart, trying not to trap large air pockets. Then use a fork to crimp all the edges together. Stab a few little holes into the top of each tart.
Bake until just beginning to turn golden—7-10minutes, keeping a close eye on them. Some rhubarb will likely ooze out—don’t worry. Allow to cool for five minutes, then dust them with a generous amount of powdered sugar and serve (warning: the contents will remain mouth-searingly hot for a long time!).
In a small saucepan, bring the rhubarb, sugar, orange zest and juice to a boil and simmer for 10-15 minutes, stirring occasionally, until the rhubarb has fallen apart much of the liquid has cooked off. Then allow to cool.
Preheat oven to 375 degrees. Cut the pie dough into eight identical rectangles (each about 4” x 6”). Place four of the rectangles down on a cookie sheet lined with parchment paper and top with a generous spoonful of the rhubarb jam, being careful to keep it in the middle. Place another rectangle on top and use your fingers to seal the edges of each tart, trying not to trap large air pockets. Then use a fork to crimp all the edges together. Stab a few little holes into the top of each tart.
Bake until just beginning to turn golden—7-10minutes, keeping a close eye on them. Some rhubarb will likely ooze out—don’t worry. Allow to cool for five minutes, then dust them with a generous amount of powdered sugar and serve (warning: the contents will remain mouth-searingly hot for a long time!).
Tuesday, May 25, 2010
Rustic "Chortopita"
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Greens, greens, greens..... if you are tired of simply wilting them down or chopping them into soup, try this traditional Mediterranean savory pie.
Rustic “Chortopita”
You are probably familiar with “spanakopita,” the famous Greek spinach pies made with phyllo dough. In Greece, the more typical home-made version involves a simple dough in place of phyllo and any greens (“chorta”) available at the moment—the more pungent the better.
The dough:
You are probably familiar with “spanakopita,” the famous Greek spinach pies made with phyllo dough. In Greece, the more typical home-made version involves a simple dough in place of phyllo and any greens (“chorta”) available at the moment—the more pungent the better.
The dough:
In a large bowl, put 1.5 cups flour. Make a “well” in the center and into the well pour ½ cup of very cold water, 1 tablespoon of olive oil and a pinch of salt. Stir the well with a fork, drawing the flour in slowly until the flour and water mixture is nicely combined, then remove to a cutting board and knead the dough until it has a smooth consistency. You may need to flour your surface lightly to keep it from sticking. Wrap the finished ball of dough in plastic and refrigerate for 15 minutes.
The filling:
4-6 cups pungent greens**—turnip greens, mustard greens, dandelion greens, chard, spinach, etc. Wash the greens carefully and spin or pat them dry.
1 carrot, finely diced
1 large onion, diced
2 pieces bacon (optional) diced
2 eggs, lightly beaten
2 cloves garlic, minced
4 oz. Feta cheese
Salt and Pepper
Dill (2 T. fresh or 2 tsp. Dried).
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add the bacon and cook a few minutes, until some of the fat renders and it just begins to crisp. Add the onions and carrots with a pinch of salt and pepper and sauté until golden. add the garlic and sauté another 30 seconds. Then add the greens. Toss lightly, just to coat the greens with the onion mixture, and then wilt the greens for about four minutes. Allow to cool. Drain off any water that has gathered in the pan. Then toss in the feta, eggs and dill and set aside.
Lightly oil a pie dish. Remove the dough from the fridge, cut off a third of it and set aside. Roll the larger piece out on a lightly floured board into a thin circle, one large enough to fit into the pie dish. Arrange the piece in the dish, just as if you were making a pie, with the edges of the dough overlapping the edges of the dish. Press down to remove any air bubbles, then add the filling. Roll out the other piece of dough into a “lid” for the pie; place on top of the filling and then seal the two pieces of dough together with your fingers, making a seam along the edge. Brush the top lightly with olive oil and puncture in a few places with a sharp knife. Bake at 400 degrees for about 35 minutes, or until the pie begins to turn golden. Remove from the oven and let cool at least fifteen minutes before slicing.
**If using a very bitter green (like turnip greens), it’s best to mix in another less strong green like spinach. About 50/50 is what I’d recommend.
The filling:
4-6 cups pungent greens**—turnip greens, mustard greens, dandelion greens, chard, spinach, etc. Wash the greens carefully and spin or pat them dry.
1 carrot, finely diced
1 large onion, diced
2 pieces bacon (optional) diced
2 eggs, lightly beaten
2 cloves garlic, minced
4 oz. Feta cheese
Salt and Pepper
Dill (2 T. fresh or 2 tsp. Dried).
Heat 2 tablespoons of olive oil in a large skillet on medium heat. Add the bacon and cook a few minutes, until some of the fat renders and it just begins to crisp. Add the onions and carrots with a pinch of salt and pepper and sauté until golden. add the garlic and sauté another 30 seconds. Then add the greens. Toss lightly, just to coat the greens with the onion mixture, and then wilt the greens for about four minutes. Allow to cool. Drain off any water that has gathered in the pan. Then toss in the feta, eggs and dill and set aside.
Lightly oil a pie dish. Remove the dough from the fridge, cut off a third of it and set aside. Roll the larger piece out on a lightly floured board into a thin circle, one large enough to fit into the pie dish. Arrange the piece in the dish, just as if you were making a pie, with the edges of the dough overlapping the edges of the dish. Press down to remove any air bubbles, then add the filling. Roll out the other piece of dough into a “lid” for the pie; place on top of the filling and then seal the two pieces of dough together with your fingers, making a seam along the edge. Brush the top lightly with olive oil and puncture in a few places with a sharp knife. Bake at 400 degrees for about 35 minutes, or until the pie begins to turn golden. Remove from the oven and let cool at least fifteen minutes before slicing.
**If using a very bitter green (like turnip greens), it’s best to mix in another less strong green like spinach. About 50/50 is what I’d recommend.
Friday, May 21, 2010
Newsletter: 21 May 2010
May 21st, 2010
This Week You'll Receive the Following
Eggs
This Week You'll Receive the Following
Eggs
Tomatoes
Ramps
Lettuce
Turnip Greens
Curly Cress
Curly Cress
Baby Bok Choy
Cilantro
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
The tomatoes this week were not grown by David—though he already has about one hundred plants outside in one of his field tunnels, some already bearing fruit. These came to him in trade via the Penn Cooperative; they are hydroponic tomatoes grown in Indiana County, Pennsylvania. Though not certified organic, David vouches for their quality and he thought we might appreciate a taste
About Turnip Greens
As you can probably guess, turnip greens are leafy portion of the same plant that produces a turnip as its root. David has long rows of turnips and we’re receiving the greens so he can thin out his rows. The leaves are extremely healthful, boasting enormous quantities of vitamins K, B and C. If using them raw, wash them well and cut out the fibrous middle vein on the larger leaves (just fold the leaves over and run a knife down the vein to remove it). Toss in olive oil and fresh lemon juice with a little sea salt. Or you can sauté turnip greens in a little olive oil and garlic (in the south, bacon or ham is inextricable from the very idea of turnip greens). They are also good chopped coarsely and tossed into soup.
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
The tomatoes this week were not grown by David—though he already has about one hundred plants outside in one of his field tunnels, some already bearing fruit. These came to him in trade via the Penn Cooperative; they are hydroponic tomatoes grown in Indiana County, Pennsylvania. Though not certified organic, David vouches for their quality and he thought we might appreciate a taste
About Turnip Greens
As you can probably guess, turnip greens are leafy portion of the same plant that produces a turnip as its root. David has long rows of turnips and we’re receiving the greens so he can thin out his rows. The leaves are extremely healthful, boasting enormous quantities of vitamins K, B and C. If using them raw, wash them well and cut out the fibrous middle vein on the larger leaves (just fold the leaves over and run a knife down the vein to remove it). Toss in olive oil and fresh lemon juice with a little sea salt. Or you can sauté turnip greens in a little olive oil and garlic (in the south, bacon or ham is inextricable from the very idea of turnip greens). They are also good chopped coarsely and tossed into soup.
Quiche with Ramps, Wilted Turnip Greens, and Bacon
1 9-inch pie crust (homemade is best, of course)
5 eggs
2 cups half and half
1/2 teaspoon salt
1/4 tsp. ground nutmeg
2 cups turnip greens, rinsed and coarsely chopped
6 ramps, sliced
1 tablespoon butter
6 oz. Gruyere or Swiss cheese, grated
2 pieces bacon, cooked until crisp, then crumbled
Preheat oven to 350 degrees.
Butter a high-sided pie dish generously and line with the crust. Saute the ramps in the butter until fragrant, but not so long that they brown. Then add the turnip greens with a little salt and saute another minute or two, just to begin wilting them. Remove from heat and set aside.
In a large bowl, combine the eggs, half and half, nutmeg, and the salt. Whisk well. Put the crumbled bacon, greens, and ramps in a single layer on the pie crust. Top with the grated cheese. Then pour over the egg mixture. Place the quiche on a baking sheet (in case it runs over) and bake for about thirty minutes, or until the quiche is set and a sharp knife inserted in the center comes out clean. Allow to cool for at least ten minutes before serving.
Egg Salad Sandwiches with Ramps and Curly Cress
Curly cress has a mustardy heat to it—adding some real zip to these sandwiches.
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 cup curly cress, rinsed and spun dry
3 ramps (whites only), minced
½ tsp. cayenne pepper (optional)
Cook the eggs 11 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, lemon juice, ramps, and cayenne. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Spread each with 1/4 of the egg salad and arrange a layer of cress sprigs on top. Top each sandwich with another slice of toast and serve.
½ tsp. cayenne pepper (optional)
Cook the eggs 11 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, lemon juice, ramps, and cayenne. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Spread each with 1/4 of the egg salad and arrange a layer of cress sprigs on top. Top each sandwich with another slice of toast and serve.
Newsletter: 14 May 2010
May 14th, 2010
This Week You'll Receive the Following:
Black-Seeded Simpson
This Week You'll Receive the Following:
Black-Seeded Simpson
Wild Watercress
Fresh Eggs
Rhubarb Arugula
Rhubarb Arugula
Radishes
Kale
Kale
Wheat Bread
Ramps
The watercress and ramps you are receiving this week were foraged in the woods surrounding the Yoder farm. Think of ramps as wild leeks—wash them well and use the whites just as you would scallions or leeks (though be forewarned that ramps “pack a wallop,” as David puts it).
What on earth is Rhubarb?
for more see http://www.rhubarbinfo.com/
The watercress and ramps you are receiving this week were foraged in the woods surrounding the Yoder farm. Think of ramps as wild leeks—wash them well and use the whites just as you would scallions or leeks (though be forewarned that ramps “pack a wallop,” as David puts it).
What on earth is Rhubarb?
for more see http://www.rhubarbinfo.com/
Rhubarb is a plant name for the many different species of Rheum, growing in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. According to Webster's dictionary – the word derives from the Middle English rubarbe, from Middle French reubarbe, from Medieval Latin reubarbarum, alteration of rha barbarum, literally, barbarian rhubarb, 15th century. Strangely a “rhubarb” can also refer to a heated dispute or controversy.
More pertinent to CSA purposes, rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, and it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.
Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. But local legends** suggest that the best rhubarb in the world is grown near Fredonia, Pennylvania.
The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The blade or green leaves of the plant are the part that is poisonous. They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing. The edible petioles (stalks) are up to 18 inches long, 1 to 2 inches in diameter, generally somewhat hemispherical in cross section. These petioles are cut and used in pies, jams, jellies, sauces and juice. Rhubarb rhizomes and the crown persist for many years. The roots are also taken up and bedded in cellars or houses in winter, forcing growth in darkness to produce etiolated leaf-stems, which are much prized. **highly suspect
Rhubarb Custard Pie
1 recipe of your favorite pie crust
4 cups diced rhubarb
1 3/4 cups sugar
4 tablespoon flour
4 tablespoon flour
2 eggs, beaten
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons vanilla
Sugar to sprinkle over crust
Preheat oven to 400 degrees. Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch pie dish. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes. Drain off water. In a large bowl, combine flour, sugar and salt. Add beaten eggs, salt and vanilla. Blend into drained rhubarb. Fill pie crust. Cover with a top crust. Pierce holes with fork. Bake 45 to 50 minutes. Sprinkle top with sugar while pie is still hot.
About Watercress
See: www.watercress.co.uk/medical/
• Watercress is the richest natural source of a compound referred to as PEITC, short for phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of respectable scientific studies has been shown to have powerful anti cancer properties.
• Gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than broccoli, apples or tomatoes. Watercress is brimming with beta-carotene and vitamin A equivalents. It also contains great quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals. Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomatoes.
Preheat oven to 400 degrees. Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch pie dish. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes. Drain off water. In a large bowl, combine flour, sugar and salt. Add beaten eggs, salt and vanilla. Blend into drained rhubarb. Fill pie crust. Cover with a top crust. Pierce holes with fork. Bake 45 to 50 minutes. Sprinkle top with sugar while pie is still hot.
About Watercress
See: www.watercress.co.uk/medical/
• Watercress is the richest natural source of a compound referred to as PEITC, short for phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of respectable scientific studies has been shown to have powerful anti cancer properties.
• Gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than broccoli, apples or tomatoes. Watercress is brimming with beta-carotene and vitamin A equivalents. It also contains great quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals. Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomatoes.
Christopher’s Watercress & Ramp Pesto
Think of this as a super-spicy, “health-food” pesto—it tastes like spring. Toss with pasta and mozzarella….
or use as a sauce for grilled fish, lamb or vegetables
1 bunch watercress, carefully washed, toughest stems removed
4 T. good quality olive oil
1/3 cup walnuts or pine nuts
5 ramps, washed and thinly sliced (whites only)
5 ramps, washed and thinly sliced (whites only)
1/3 cup grated Parmesan cheese
Heat a sauté pan over medium heat with a drop or two of olive oil. Toast the nuts for about 1 minute, stirring constantly, just until they are very slightly brown and fragrant. Remove from heat and allow to cool. Into a food processor, add the watercress, ramps, and toasted nuts and pulse until all the ingredients begin to combine uniformly. Add the cheese and a dash of salt and pepper. Turn the food processor back on so it’s running at low speed and add the olive oil gradually, enough so that the mixture begins to lift from the sides of the bowl as the blade is spinning.
Forager’s Salad with Watercress, Ramps, & Oranges
This would be a delicious, super-healthy bedding for a piece of soy-glazed grilled salmon or chicken breast.
1 bunch watercress, washed carefully, woody-stems discarded
Heat a sauté pan over medium heat with a drop or two of olive oil. Toast the nuts for about 1 minute, stirring constantly, just until they are very slightly brown and fragrant. Remove from heat and allow to cool. Into a food processor, add the watercress, ramps, and toasted nuts and pulse until all the ingredients begin to combine uniformly. Add the cheese and a dash of salt and pepper. Turn the food processor back on so it’s running at low speed and add the olive oil gradually, enough so that the mixture begins to lift from the sides of the bowl as the blade is spinning.
Forager’s Salad with Watercress, Ramps, & Oranges
This would be a delicious, super-healthy bedding for a piece of soy-glazed grilled salmon or chicken breast.
1 bunch watercress, washed carefully, woody-stems discarded
1 T. sesame seeds
1.5 tsp. good olive oil
1.5 tsp. good olive oil
1.5 tsp. sesame oil
1.5 tsp. white wine or rice wine vinegar
1.5 tsp. white wine or rice wine vinegar
Salt and Pepper
3-4 ramps, whites thinly sliced, greens discarded
3-4 ramps, whites thinly sliced, greens discarded
1 orange
Peel the orange and cut out each segment with a very sharp knife, leaving all the pith behind. In a small bowl, combine the vinegar and ramps with a pinch of salt and pepper. Whisk until combined, then continue whisking and slowly add the oils. Add watercress directly on top of the dressing and with your hands (or two forks) toss until lightly covered with the dressing. Add the sesame seeds and orange segments and toss again. Serve immediately.
Flash-Pickled Radishes with Cilantro
This is a very simple condiment, excellent tossed into a lettuce salad
A bunch of large radishes, thinly sliced
Peel the orange and cut out each segment with a very sharp knife, leaving all the pith behind. In a small bowl, combine the vinegar and ramps with a pinch of salt and pepper. Whisk until combined, then continue whisking and slowly add the oils. Add watercress directly on top of the dressing and with your hands (or two forks) toss until lightly covered with the dressing. Add the sesame seeds and orange segments and toss again. Serve immediately.
Flash-Pickled Radishes with Cilantro
This is a very simple condiment, excellent tossed into a lettuce salad
A bunch of large radishes, thinly sliced
3 T. minced cilantro
1 small onion, minced
½ cup rice wine vinegar
½ cup rice wine vinegar
1 tsp. sesame oil
2 tsp. sugar ½ tsp. salt
2 tsp. sugar ½ tsp. salt
1 serrano chile, minced (optional)
Bring the rice wine vinegar, sugar, salt and chile pepper to a boil. Remove from heat. Toss in radishes and onion and allow to cool. When cool, drizzle with sesame oil and cilantro. Adjust for saltiness and sweetness before serving.
Bring the rice wine vinegar, sugar, salt and chile pepper to a boil. Remove from heat. Toss in radishes and onion and allow to cool. When cool, drizzle with sesame oil and cilantro. Adjust for saltiness and sweetness before serving.
Newsletter: 30 April 2010
April 30th, 2010
Chives
Chives
Radishes
Eggs
Eggs
Baby Bok Choy
Spinach
Lettuce
Lettuce
Rhubarb
A quick note about Yoder greens:
Like all his produce, David's greens are grown organically--which means you could just go ahead and eat the dirt (on this point your dentist might disagree). David tends to pre-rinse the greens on the farm to remove the larger bits and pieces, but I'd still recommend that you give them another rinse or two. Here's the easiest way to do that: fill a VERY large bowl with cold water and toss in the greens, flipping them over a few times gently. Then allow them to sit for a few minutes: the solid, unwanted bits will sink. Then scoop the greens off the top into a colander, dump that dirty water, and repeat once or twice more, until your rinse water looks clean. Before dressing your greens, we recommend using a salad spinner to get them nice and dry--this is a worthwhile ten dollar investment. Finally, don't be alarmed to find a critter sinking to the bottom of your rinse bowl, displaced from its home among the baby arugula, mustard greens, and romaine. These are the happiest bugs on earth and their presence offers you some evidence that your produce has been grown organically. Feel free to repatriate these bugs to your local compost pile.
Wilted Spinach with Garlic and Nutmeg
This a very easy, healthy, and almost effortless vegetable side.
Ingredients:
One pound spinach, very carefully rinsed
A quick note about Yoder greens:
Like all his produce, David's greens are grown organically--which means you could just go ahead and eat the dirt (on this point your dentist might disagree). David tends to pre-rinse the greens on the farm to remove the larger bits and pieces, but I'd still recommend that you give them another rinse or two. Here's the easiest way to do that: fill a VERY large bowl with cold water and toss in the greens, flipping them over a few times gently. Then allow them to sit for a few minutes: the solid, unwanted bits will sink. Then scoop the greens off the top into a colander, dump that dirty water, and repeat once or twice more, until your rinse water looks clean. Before dressing your greens, we recommend using a salad spinner to get them nice and dry--this is a worthwhile ten dollar investment. Finally, don't be alarmed to find a critter sinking to the bottom of your rinse bowl, displaced from its home among the baby arugula, mustard greens, and romaine. These are the happiest bugs on earth and their presence offers you some evidence that your produce has been grown organically. Feel free to repatriate these bugs to your local compost pile.
Wilted Spinach with Garlic and Nutmeg
This a very easy, healthy, and almost effortless vegetable side.
Ingredients:
One pound spinach, very carefully rinsed
2 cloves garlic, smashed
2 T. olive oil
2 T. olive oil
Ground nutmeg
Salt and Pepper
Method:
Heat a large Dutch oven or even a pasta pot over medium heat. Add the olive oil along with the smashed cloves of garlic and toss for about one minute, until the garlic becomes fragrant and the oil is infused. Then add all the spinach at once and cover the pot immediately. Allow to wilt, while covered, for about three minutes, then uncover and toss (the bottom leaves will wilt first, so this will distribute the cooking). Continue tossing until all the spinach is wilted, about one minute more, then transfer immediately to a sieve or colander and allow to drain its liquid for a few minutes.
Arrange the wilted spinach on a plate and sprinkle with some grated nutmeg and an additional drizzle of excellent quality olive oil. Serve hot.
Stewed Rhubarb with Ginger and Honey
Excellent when served—still warm—over vanilla ice cream
6 cups fresh rhubarb, cut into 1-inch pieces
Salt and Pepper
Method:
Heat a large Dutch oven or even a pasta pot over medium heat. Add the olive oil along with the smashed cloves of garlic and toss for about one minute, until the garlic becomes fragrant and the oil is infused. Then add all the spinach at once and cover the pot immediately. Allow to wilt, while covered, for about three minutes, then uncover and toss (the bottom leaves will wilt first, so this will distribute the cooking). Continue tossing until all the spinach is wilted, about one minute more, then transfer immediately to a sieve or colander and allow to drain its liquid for a few minutes.
Arrange the wilted spinach on a plate and sprinkle with some grated nutmeg and an additional drizzle of excellent quality olive oil. Serve hot.
Stewed Rhubarb with Ginger and Honey
Excellent when served—still warm—over vanilla ice cream
6 cups fresh rhubarb, cut into 1-inch pieces
1 T. freshly grated ginger root
About ½ cup water
About ½ cup water
¾ cups honey (or ½ cup sugar)
Place rhubarb, ginger and water in a pan and bring to a boil, then simmer for about one hour, stirring once in awhile, until the fibers of the rhubarb have broken down completely. Allow to cool and then stir in the honey.
A quick note about CSA eggs:
Often new members are happy to receive eggs in our weekly portions but are concerned by the fact that they are not refrigerated. First, David does refrigerate them on the farm until they are sent in with your boxes. But here's my personal, unofficial take on refrigerating eggs (though I'd ask that you all proceed with your own cautionary instincts): eggs are much less perishable than you might think, the egg shell being a kind of perfect vessel. In Europe and elsewhere, eggs are frequently stored and sold at room temperature in grocery stores (and that's taken as a sign of their freshness). Here in the U.S., the typical supermarket egg is about thirty days old--which is one of the reasons we are neurotic about keeping them cold. The eggs you receive from David are typically only a day or two old, if that--you'll see that when you crack the first one into a frying pan and check out the vibrant color of the yolk and the "muscle tone" (Joel Salatin's phrase) of the white. Keeping them in the fridge will add to their shelf life, but in my opinion a short spell in your produce box (in my fairly cool garage) doesn't put your eggs at much risk.
Cranky Egg Salad
The eggs get cranky with the addition of a bit of cayenne (entirely optional if you are feeling placid)
4 hard boiled eggs, cooled and diced
Place rhubarb, ginger and water in a pan and bring to a boil, then simmer for about one hour, stirring once in awhile, until the fibers of the rhubarb have broken down completely. Allow to cool and then stir in the honey.
A quick note about CSA eggs:
Often new members are happy to receive eggs in our weekly portions but are concerned by the fact that they are not refrigerated. First, David does refrigerate them on the farm until they are sent in with your boxes. But here's my personal, unofficial take on refrigerating eggs (though I'd ask that you all proceed with your own cautionary instincts): eggs are much less perishable than you might think, the egg shell being a kind of perfect vessel. In Europe and elsewhere, eggs are frequently stored and sold at room temperature in grocery stores (and that's taken as a sign of their freshness). Here in the U.S., the typical supermarket egg is about thirty days old--which is one of the reasons we are neurotic about keeping them cold. The eggs you receive from David are typically only a day or two old, if that--you'll see that when you crack the first one into a frying pan and check out the vibrant color of the yolk and the "muscle tone" (Joel Salatin's phrase) of the white. Keeping them in the fridge will add to their shelf life, but in my opinion a short spell in your produce box (in my fairly cool garage) doesn't put your eggs at much risk.
Cranky Egg Salad
The eggs get cranky with the addition of a bit of cayenne (entirely optional if you are feeling placid)
4 hard boiled eggs, cooled and diced
½ tsp cayenne pepper
1/3 cup mayonnaise
1/3 cup mayonnaise
½ red onion, minced
Salt and pepper to taste
Salt and pepper to taste
Juice of ½ lemon
1 celery stalk, minced
1 celery stalk, minced
Minced chives (optional)
1 tsp. Dijon mustard
Toss all the wet ingredients together, then mix with the eggs, celery and onion. For traditional (albeit “cranky”) tea sandwiches, cut the crusts off some very good, fresh bread, then slather that bread with the egg salad and a small handful of watercress, arugula…or even baby lettuce. Top with another piece of bread, then cut the sandwiches into triangles and devour them with or without your best manners intact.
Baby Bok Choy with Sesame Oil, Ginger Vinaigrette
Numerous baby bok choy, rinsed carefully, then sliced in half lengthwise (or left whole)
Half inch segment of ginger root, peeled and minced
1 small clove garlic, minced
1 tsp. Dijon mustard
Toss all the wet ingredients together, then mix with the eggs, celery and onion. For traditional (albeit “cranky”) tea sandwiches, cut the crusts off some very good, fresh bread, then slather that bread with the egg salad and a small handful of watercress, arugula…or even baby lettuce. Top with another piece of bread, then cut the sandwiches into triangles and devour them with or without your best manners intact.
Baby Bok Choy with Sesame Oil, Ginger Vinaigrette
Numerous baby bok choy, rinsed carefully, then sliced in half lengthwise (or left whole)
Half inch segment of ginger root, peeled and minced
1 small clove garlic, minced
2 T. olive or canola oil
1 T. rice wine vinegar
1 T. rice wine vinegar
1 T. sesame oil
Cilantro
Cilantro
1 T. soy sauce
The vinaigrette:
Heat one tablespoon of the olive oil in a small saucepan and sauté the garlic and ginger root for about thirty seconds, stirring constantly and being careful not to let the garlic burn. Remove from heat and add the vinegar right to the hot pan to stop the cooking. Then whisk in the sesame oil, a splash of water, and a pinch of sugar. Once the dressing has cooled to room temperature, whisk in some minced cilantro and the soy sauce.
Heat a large skillet over medium high then add the remaining two tablespoons of olive oil to the pan. Place the bok choy halves, cut side down, into the hot oil and allow to sear until slightly browned (about two minutes), then flip them over and cook on the other side for another minute. Remove from heat and arrange on a plate cut side up. Drizzle the wilted bok choy with the vinaigrette. Serve hot or at room temperature.
The vinaigrette:
Heat one tablespoon of the olive oil in a small saucepan and sauté the garlic and ginger root for about thirty seconds, stirring constantly and being careful not to let the garlic burn. Remove from heat and add the vinegar right to the hot pan to stop the cooking. Then whisk in the sesame oil, a splash of water, and a pinch of sugar. Once the dressing has cooled to room temperature, whisk in some minced cilantro and the soy sauce.
Heat a large skillet over medium high then add the remaining two tablespoons of olive oil to the pan. Place the bok choy halves, cut side down, into the hot oil and allow to sear until slightly browned (about two minutes), then flip them over and cook on the other side for another minute. Remove from heat and arrange on a plate cut side up. Drizzle the wilted bok choy with the vinaigrette. Serve hot or at room temperature.
Newsletter: 23 April 2010
April 23rd, 2010
This Week You'll Receive the Following:
Eggs
This Week You'll Receive the Following:
Eggs
Herb Bread
Rhubarb
Parsnips
Parsnips
Red-Russian Kale
Lettuce
Arugula
Penne with Kale, Bacon, and Goat Cheese
Use either the soft kind of chevre you get in tubes at the grocery store, or raid the Meadville Market House for the more solid local goat cheeses—either works beautifully here.
1 pound penne pasta
Penne with Kale, Bacon, and Goat Cheese
Use either the soft kind of chevre you get in tubes at the grocery store, or raid the Meadville Market House for the more solid local goat cheeses—either works beautifully here.
1 pound penne pasta
Sea salt & freshly-ground pepper
3 slices bacon, cut into small pieces
3 slices bacon, cut into small pieces
1 bunch kale, washed and coarsely sliced
2 cloves garlic, coarsely minced
2 cloves garlic, coarsely minced
4 oz. goat cheese, cut into small pieces
3 T. olive oil
3 T. olive oil
½ cup dry white wine
Bring a large pot of salted water to a rolling boil. Blanch the sliced kale for about thirty seconds, then drain well and set aside. Cook your penne in the same water until al dente.
While the pasta is cooking, you can quickly assemble the sauce. Heat a skillet on medium-high, add the bacon and cook until most of the fat is rendered and the bacon is become crisp. Remove the bacon with a slotted spoon and then discard the bacon drippings. Hea 2 T. of the olive oil and the garlic together in the same pan; sauté the garlic for no more than thirty seconds, then add the kale, bacon, and the white wine, season with salt and pepper, and reduce the heat to low. When the pasta is finished cooking, drain it well and put it directly into the skillet with the sauce. Toss well to combine everything, then turn off the heat. Toss with the goat cheese, another pinch of salt and pepper; drizzle with remaining tablespoon of olive oil and serve immediately.
Rhubarb, Onion & Raisin Chutney
from Gourmet Magazine
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
Bring a large pot of salted water to a rolling boil. Blanch the sliced kale for about thirty seconds, then drain well and set aside. Cook your penne in the same water until al dente.
While the pasta is cooking, you can quickly assemble the sauce. Heat a skillet on medium-high, add the bacon and cook until most of the fat is rendered and the bacon is become crisp. Remove the bacon with a slotted spoon and then discard the bacon drippings. Hea 2 T. of the olive oil and the garlic together in the same pan; sauté the garlic for no more than thirty seconds, then add the kale, bacon, and the white wine, season with salt and pepper, and reduce the heat to low. When the pasta is finished cooking, drain it well and put it directly into the skillet with the sauce. Toss well to combine everything, then turn off the heat. Toss with the goat cheese, another pinch of salt and pepper; drizzle with remaining tablespoon of olive oil and serve immediately.
Rhubarb, Onion & Raisin Chutney
from Gourmet Magazine
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tablespoons vegetable oil
1/2 cup sugar1 cup golden raisins
1/2 cup hot water
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
1 pound rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Wilted Kale with Onion, Orange Peel and Garlic
1 bunch kale, well-rinsed and coarsely chopped (finely chop the larger of the stems)
2 tsp. fresh orange peel, very thinly sliced
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Wilted Kale with Onion, Orange Peel and Garlic
1 bunch kale, well-rinsed and coarsely chopped (finely chop the larger of the stems)
2 tsp. fresh orange peel, very thinly sliced
One white onion, thinly sliced
1 clove garlic, very thinly sliced
1 clove garlic, very thinly sliced
1/3 cup dry white wine
2 T. extra virgin olive oil
2 T. extra virgin olive oil
Salt and pepper
Heat a heavy skillet over medium high; add the oil to the pan, then add the onion and a pinch of salt and pepper; sauté until fragrant, about three minutes. Add the garlic and the orange peel, toss for about one minute, and then add the chopped kale stems and then the chopped kale leaves on top of that. Allow the onion, kale stems and orange peel to remain on the bottom of the pile for another minute, then add the white wine, gently toss the mixture and sauté, stirring occasionally, just until the kale begins to barely wilt (2-4 minutes). Remove from the pan, season with salt and freshly ground pepper and serve hot.
Roasted Chicken with Honey & Parsnips
Heat a heavy skillet over medium high; add the oil to the pan, then add the onion and a pinch of salt and pepper; sauté until fragrant, about three minutes. Add the garlic and the orange peel, toss for about one minute, and then add the chopped kale stems and then the chopped kale leaves on top of that. Allow the onion, kale stems and orange peel to remain on the bottom of the pile for another minute, then add the white wine, gently toss the mixture and sauté, stirring occasionally, just until the kale begins to barely wilt (2-4 minutes). Remove from the pan, season with salt and freshly ground pepper and serve hot.
Roasted Chicken with Honey & Parsnips
1 (3 to 4-pound) organic chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 onion, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 bunch parsnips, peeled
Sauce:
3 tablespoons water or white wine
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot or onion
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 425 degrees F.
For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the onion, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Toss the whole parsnips in a little olive oil and salt and then arrange them right beneath the chicken directly on the roasting pan. Whisk the honey and remaining oil in a small bowl. Remove some thyme leaves for the sauce, then dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up.. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 165-170 degrees F., then remove the parsnips if they are tender. Lower the heat to 275 degrees and roast 15 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water or wine, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce along with the roasted parsnips.
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