Monday, October 24, 2016

Honeycrisp Apple Salad with Candied Walnuts and Sweet Spiced Cider Vinaigrette

  • 2 heads frisee, chopped into bite-size pieces
  • 4 cups wild arugula
  • 1 cup candied walnuts
  • 2 large Honeycrisp apples, sliced into thin matchsticks
  • Spiced Cider Vinaigrette (recipe below)
Spiced Cider Vinaigrette:
  • 1/4 cup plus 2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons honey
  • 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon plus a pinch salt
  • Pinch cumin
  • Pinch curry powder
  • 1/2 cup plus 2 tablespoons canola oil
-In a large bowl, add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette;
-Next, add equal portions of the salad to bowls or plates, and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette;
-Serve as is, or garnish with a few additional candied walnuts.
-Add all ingredients through the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.
(*This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge.)

Kale Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 8 cups water
  • 6 cubes vegetable bouillon (such as Knorr)
  • 1 (15 ounce) can diced tomatoes
  • 6 white potatoes, peeled and cubed
  • 2 (15 ounce) cans cannellini beans (drained if desired)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons dried parsley
  • salt and pepper to taste
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Vegetarian Pot Stickers

  • 1 red onion sliced (substitute this week's Leeks!)
  • 1 tablespoon minced ginger
  • 1 cup sliced shiitake mushrooms
  • 1 cup white cabbage, shredded (or, try this week's Bok Choi)
  • 1 cup carrots, shredded
  • 1 cup chopped garlic chives or chives
  • 1 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1/4 cup chopped cilantro
  • 1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
  • Salt to taste
  • Canola oil
  • 1/3 cup thin soy sauce
  • 1/3 cup rice wine vinegar
  • 1/3 cup sliced scallions
  • 1 teaspoon sesame oil
  • 1 tablespoon sambal
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.
When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.
Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.

Wednesday, October 19, 2016

Roasted Radishes with Brown Butter, Lemon and Radish Tops

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.
Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Pasta and Potatoes with Cabbage

  • 1/2 pound red potatoes
  • 8 ounces dry, shaped pasta (preferably buckwheat or whole wheat)
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 small- to medium-sized (or 2 baby heads) green cabbage, cored and shredded
  • 1 tablespoon butter
  • 1/2 cup grated Grana Padano cheese
  • Salt and pepper to taste
Place the potatoes in a large pot and cover with cool water. Add a teaspoon of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender. Scoop them out with a slotted spoon and leave the pot of water on the stove. (Alternatively, you can use leftover cooked potatoes in this recipe.)
Add water to the pot, if necessary, and bring it back to a boil. Stir in the pasta and cook until the pasta is al dente. Scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.
Meanwhile, heat a very large, wide pan with the olive oil and garlic and cook until the garlic begins to sizzle. Add the cabbage and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until cabbage is softened.
Transfer the potatoes and pasta to the pan of cabbage along with the 1/2 cup of the pasta cooking water. Stir in the butter and cheese, toss to combine thoroughly, and taste. Season with salt and pepper if needed. Toss again, and serve immediately.

Watermelon Radish with Ginger Dip

  • ½ inch of ginger, grated
  • 2 cloves of minced garlic
  • 3 tablespoons white miso
  • 2 tablespoons rice vinegar (or brown rice vinegar)
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 table spoon Dijon mustard
  • ½ teaspoon ground mustard seed
  • 1 tablespoon tamari
  • 2 tablespoons water
 **Dip will be available to sample at CSA pickup. Recipe courtesy of Shareholder Tanya Rotenberg

Herby Black Rice Salad with Radishes and Ricotta Salata

  • ¼ cup olive oil
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper
Salad And Assembly:
  • 1 cup black rice
  • Kosher salt
  • 2 cups mixed radishes, sliced, quartered
  • Freshly ground black pepper
  • 2 ounces ricotta salata (salted dry ricotta), thinly sliced
  • ¼ cup chopped unsalted, roasted almonds
  • ¼ cup chopped fresh dill
  • 2 tablespoons chopped fresh chives
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 3 days ahead; chill.
Salad And Assembly:
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.
Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

Turnips With Roasted Garlic Goat Cheese And Sesame

  • 1 head of garlic, halved crosswise
  • 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
  • 8 ounces goat cheese
  • Kosher salt, freshly ground pepper
  • 1 tablespoon black and/or white sesame seeds
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon sumac
  • 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • Cilantro leaves with tender stems and mint leaves (for serving)
Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.
Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper
Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.
Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Green Bean, Fennel and New Potato Curry

  • ½ Cup White Basmati Rice
  • 1¾ Cups Coconut Milk
  • 6 Ounces New Potatoes
  • 5 Ounces Green Beans
  • 3 Cloves Garlic
  • 1 Fennel Bulb
  • 1 Lime
  • 1 Large Bunch Cilantro
  • 1 1-Inch Piece Ginger
  • ¼ Cup Dried Coconut Flakes
  • 1 Tablespoon Curry Spice Blend (Nigella Seeds, Madras Curry Powder, Cumin Seeds & Brown Mustard Seeds)
Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.
In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.
While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.
While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.
Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!

Monday, September 26, 2016

Green Tomato Parmesean

  • 2 pounds medium green tomatoes, cut into 1/2-inch slices
  • 1/2 teaspoon kosher salt
  • 4 egg whites
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups dry whole wheat bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 3 cups spaghetti sauce
  • 1 cup fat-free ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
Preheat oven to 350°. Place tomato slices in a single layer on paper towels; sprinkle with salt. Let stand for 5 minutes; pat dry.
In a shallow bowl, whisk egg whites until foamy. Place flour in a separate shallow bowl. In another shallow bowl, combine bread crumbs, Parmesan cheese, garlic powder and basil.
Coat tomato slices in flour, then dip in egg whites and coat with bread crumb mixture. Place on greased baking sheets. Bake, uncovered, 35-40 minutes or until lightly browned, turning once.
Spread 1-1/2 cups spaghetti sauce into a greased 11x7-in. baking dish. Top with half of the tomatoes and spread with ricotta cheese. Sprinkle with 1-1/2 cups mozzarella cheese. Layer with remaining tomatoes, spaghetti sauce and mozzarella cheese.
Bake, uncovered, 35-40 minutes or until bubbly and cheese is melted. Yield: 8 servings.

Wilted Autumn Greens with Honey Mustard Vinaigrette

  • 1 medium African or small butternut squash
  • 2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
  • 1 tablespoon olive oil
  • 1/2 cup (about 12) chestnuts
  • 10 shallots, peeled
  • 1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
  • 1/3 pound (about 2 heads) tatsoi, torn
  • 1/3 pound (about 2 bunches) mustard greens, torn
For the Dressing:
  • 8 ounces bacon, diced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons local honey
  • 1/4 cup Champagne vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon freshly ground pepper
  • 1/3 cup canola oil
Preheat the oven to 400°F.
Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

Linguine with Mussels and Dandelion Greens

  • 2 pounds mussels
  • 1 package (1 pound) linguine
  • 1 Tablespoon salt
  • 1 Tablespoon olive oil
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 3 Tablespoons sun-dried tomatoes, minced
  • 1 teaspoon red pepper flakes
  • 1 cup of beer
  • 1 bunch dandelion greens, cut cross-wise into thin ribbons
  • 1 Tablespoon lemon juice (about 1/2 lemon)
  • Salt and Pepper to taste
Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.
Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.
Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.
Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.
Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper. Serve immediately!

Monday, September 19, 2016

Rice-Stuffed Tomatoes

2 to 3 tablespoons olive oil
Coarse or Kosher salt
6 medium-to-large (mine were 3 inches across, averaged 8 1/4 ounces in weight) tomatoes
Red pepper flakes, to taste
1/4 medium or 1/2 small onion, finely chopped
1 garlic clove, minced
9 tablespoons arborio or another short-grained starchy rice
Few tablespoons chopped parsley, oregano or slivered basil (or mix thereof)
Handful breadcrumbs, if using (unless using gluten-free breadcrumbs, this will of course negate the dish’s gluten-free status)
Heat oven to 350 degrees. Lightly coat an ovenproof baking dish with olive oil.
Prepare tomatoes: Cut the tops off the tomatoes and scoop out tomato juices, seeds and flesh into a non-reactive (i.e. just about anything but aluminum) bowl. I like to use a grapefruit knife to make the first cuts, then a spoon to remove the rest, but you can use anything you have around, being careful not to pierce the bottom of the tomatoes. Salt the cavities of the tomatoes and turn them upside down on a plate to drain.
Prepare reserve: Run scooped-out tomato flesh and juices through a food mill or pulse in a blender until coarsely pureed. Heat a large skillet over medium heat, then add 2 tablespoons olive oil, heating it too. Once hot, add onion, garlic and red pepper flakes, cooking them together for 2 minutes, or until onion begins to soften. Add rice and cook them together for about 3 minutes, or until rice toasts a little. Add tomato puree and bring to a simmer, then reduce heat to medium-low. Season with 3/4 teaspoon salt, then cover skillet with a lid, and let simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked. Adjust seasoning if needed.
Reassemble tomatoes: Stir fresh herbs into tomato-rice mixture. Arrange tomatoes right-side-up in baking pan then spoon mixture into tomatoes, filling them just 7/8 of the way to leave room for the rice to finish expanding. Coat with breadcrumbs that you can drizzle lightly with olive oil, if using, or you can replace the tomato lid on each (though, do not spend 10 minutes trying to match them back up, as I did last summer. It’s pointless.)
Bake: Uncovered for 30 minutes, until tomato walls are soft and the rice inside has finished cooking. Serve hot. Repeat again tomorrow.

Hide Your Kale Smoothie

1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
1/2 cup frozen mixed berries (or sub blueberries)
1 heaping Tbsp hulled hemp seeds (organic if possible)
2 cups frozen or fresh kale, any kind
2/3 cup 100% pomegranate juice
3/4 – 1 1/2 cups filtered water
Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed.
Add more banana or agave for some added sweetness.
Serve immediately – enough for 2.

Simple Sauteed Mustard Greens

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock (or veggie stock)
1 tablespoon stone-ground mustard
In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

Monday, September 12, 2016

Berry, Beet, Mint, Lime, and Chia Seed Smoothie

¾ cup almond milk
¾ cup frozen blackberries and/or blueberries
¼ cup grated beet (from about 1 small)
¼ cup mint leaves
2 tablespoons fresh lime juice
1 tablespoon ground chia seeds
1 tablespoon honey
Pinch of kosher salt
Using smoothie or ice crush setting, purée almond milk, blackberries, beet, mint, lime juice, chia seeds, honey, salt, and ½ cup ice in a blender until smooth.

Sautéed Japanese Turnips With Turnip Greens Recipe

Kosher salt
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

Nigel Slater’s spiced tomatoes with summer vegetables recipe

The Recipe:
Put a tablespoon of olive oil in a shallow-sided pan. Fry a peeled, crushed clove of garlic for a minute or so till fragrant, then stir in a teaspoon of cumin seed. Chop 500g of fresh tomatoes and add them to the pan. As the tomato simmers, stir in a teaspoon of mild or hot chilli powder, a half-teaspoon of ground turmeric and a generous seasoning of salt.
Pod 500g of broad beans, then cook them briefly in boiling water. If they are large, squeeze them from their thin, papery skins. Let the tomatoes and spices cook for 15-20 minutes or so, until you have a soft, sauce-like texture and much spicy juice. Roughly chop about 350g of summer squash or courgettes and add them to the pan. As the squash starts to soften, slice 150g sugar snaps and stir them in, together with the skinned, cooked broad beans. Add a couple of handfuls of peas (frozen are fine). Continue cooking till the peas are approaching tenderness.
Five minutes before serving, add 150g of cherry tomatoes, halved, and let them soften but not lose their shape. Check the seasoning – it should be quite spicy – and serve. Enough for 2.
The trick:
Once the tomato and garlic sauce is simmering, take care not to cook the green vegetables for too long. They should be crisp and bright to contrast with the softness of the tomato sauce. At this point in the season, broad beans tend to be toughening up a little, so unless they are very small, boil them for a good 4 or 5 minutes, then pop them from their skins while the tomato sauce simmers.
The twist:
The contrast of crisp, fresh green vegetables and soft, spicy tomatoes is the point of this dish, so avoid the temptation to add spinach or leafy greens. Fennel, finely sliced, and broccoli or artichoke hearts will work neatly instead of or as well as the peas and beans. This is a good recipe for using up your squash, not just the green summer variety but butternut and pumpkin, too. Use what you have around. Some suggestions from this week share: try Eggplant!

Harvest on Henry 2016 Bake Sale and Pie Contest

The Bake Sale
Bring your family’s best dessert to Harvest on Henry this year and participate in our Bake Sale! This fundraiser is our favorite and most delicious part of Harvest on Henry. We'll sell your homemade treat — pies, cakes, brownies and cookies are all accepted — at the festival alongside the students' homemade ice cream.
It's free to register, but please RSVP in advance!
The Pie Contest
Do you know your pie is the best, and want everyone else to know it, too? Our panel of local celebrity judges will select a winner in two categories: Fruit (apple, cherry, etc.) and Other (pecan, custard, chocolate, etc.).
For one pie, the entrance fee is $5. To enter both categories, or two varieties in one category, the fee is $8. Saul students may enter for FREE! Payment is required on or before the day of the event. Credit card payments are accepted here. Cash or checks (made out to Weavers Way Farms) can be dropped off at the farm Tuesdays and Fridays between 2 and 6 p.m., in an envelope marked “Pie Contest,” or you can pay when you drop off your pies on Oct. 15.
The Pie Contest is open to all. Please register here. Saul students compete for free and can register here.
Awards will be presented at 3 p.m. Prizes include gift certificates to local businesses and goodie baskets. In addition, the best student pie will win a grand prize.
What Do I Do?
• Pies for the Bake Sale and Pie Contest must be dropped off by noon on Saturday, Oct. 15. They may be brought in the day before, Friday, Oct. 14, during the Henry Got Crops CSA pickup, 2-6 p.m. (Drop-off location: 7095 Henry Ave.)
• Please make sure all pie pans are recyclable, as we cannot be responsible for returning them.
• No frozen or warm pies, please. Pies must be ready for cutting and distribution.
• If you would like to pre-package your pie for the Bake Sale, you can pick up containers at the farm prior to the festival. This would be greatly appreciated!
• For the Pie Contest:
o The pie should be sliced into eight equal pieces for judging.
o Standard-sized, round pies only.
o Pies that arrive after noon on Oct. 15 will not be judged.

Monday, September 5, 2016

Roasted Beets

  • 1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • 1/4 cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons fresh thyme leaves
Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Sweet Peppers and Pasta

  • 4 large garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
  • 1/2 cup dry white wine
  • 1 pound penne
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

Blackberry Cobbler

  • 1 cup all-purpose flour
  • 1 1/2 cups white sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1/4 cup boiling water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh blackberries, rinsed and drained
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  • In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
  • Bake 25 minutes in the preheated oven, until dough is golden brown.

Eggs in a Nest

2 T olive oil
2 cups leek OR 1.5 cups onion OR 1 cup shallots, sliced*
12 oz potatoes in 1-inch cubes, about 4 cups**
2 garlic cloves, minced
1 1/4 tsp Spanish smoked paprika, divided
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
4 cups thinly sliced Swiss chard or other hardy leafy green, about 1 bunch***
4 large eggs
1/4 cup (1 oz) shredded sharp/aged cheese – Parmesan, fontina, gruyere – whatever you have****
One of the reasons I love this dish is because it’s so adaptable! Here are a few simple swaps, to adjust based on what you have in your fridge.
* Any onion-y thing will do; I suggest smaller amounts as the flavors get stronger
** Use a firm potato (preferably yukon gold, red, or fingerling), not a starchy one (like Idaho or Russet), for best results. Learn more about different types of potatoes.
*** I like Swiss chard because it has just the right texture for this dish. I like to chop up the tougher stems and add them in with the potatoes, to give them more cooking time. Spinach would not be hardy enough, but collard greens or kale could work well. Thinly slice these hardier greens so they cook properly in the timeline for preparing this dish, and be sure to remove and discard their very thick stems.
Rainbow Swiss Chard is so pretty!
**** Really, any sharp cheese will do! Using an aged cheese imparts more flavor and allows you to use less, keeping this dish super healthy. I usually use Parmesan, because I always have it on-hand.
This dish is vegetarian, but you could add bacon or pancetta bits if you like.
Heat a large skillet or pot over medium meat, and add oil. Once the oil is heated through, add your onion, a sprinkle of salt, and cook for 7-10 minutes, stirring occasionally.
Add in potatoes, garlic, and Swiss chard stems (if using). Cover the pot with a lid and cook for about 20 minutes, until potatoes are tender. Stir occasionally, and if you notice things are sticking to the pan, deglaze the pan with a little bit of broth, water, or wine, and put the lid back on.
Once potatoes are basically cooked, add in 1 tsp paprika, another sprinkle of salt, and 1/4 tsp pepper. Add chard leaves and cook 4 more minutes, uncovered, stirring constantly.
Here’s the fun part! Using your stirring spoon, create 4 egg-sized spaces in the veggie mixture. Crack 1 egg into each space, and sprinkle remaining salt,  pepper, and paprika over the eggs. Cover the pot and cook 5-6 more minutes, until egg whites are firm and egg yolks are your desired state of cooked. I like mine a little runny, but to each his/her own!
Sprinkle cheese over the whole mixture, and serve.

Tahini Beet Salad

1 lb beets, tops and bottoms cut off, skinned, and cut into chunks
salt to taste
1 T olive oil
1 T lemon juice
1 clove garlic
3 T tahini
any herbs you have on hand (I was trying to use up some parsley so I used that)
Preheat oven to 400 degrees F.
In a mixing bowl, toss beet chunks with a drizzle of olive oil and a generous amount of salt.
Spread beet mixture onto a large piece of aluminum foil; fold ends in and over to make a sealed packet.
Roast beets for 40 minutes, until relatively tender. I usually just throw this packet in while I am cooking something else (a squash, lasagna, casserole, whatever – even if it’s not 400 degrees it’s no big deal).
beet salad in food processorRemove beets from oven and let cool.
Add beets, any herbs you are using, and 1 minced garlic clove to food processor; pulse until chopped.
Add lemon juice and tahini; stir with a spoon or pulse a few times until combined.
Add salt/pepper to taste.
Serve with warm pita bread, crackers, or veggies.

Chickpea and Roasted Red Pepper Salad

2 roasted red peppers, or 1 jar, chopped or slivered
3 cups of chickpeas, rinsed (2 15-oz cans)
1/3-1/2 cup of sliced fresh basil (or do a mix of other herbs, like mint and parsley)
3 T of capers, rinsed (optional but adds a lovely saltiness)
1/4-1/3 cup crumbled feta (I like Bulgarian feta in brine… sooooo creamy!)
2 T of fresh lemon juice
1/4 tsp of salt
2 cloves of garlic, minced
2 T of olive oil
salt and pepper to taste
Combine all the salad ingredients in one bowl. Whisk together the dressing ingredients in another. Combine. That’s all, folks!

Gruyere Mac and Cheese with Mustard Greens

1 bunch mustard greens, stems trimmed
1 pound whole wheat elbow macaroni, cooked to package directions
3 tablespoons unsalted butter
1/2 cup minced shallots (about 2 large shallots)
1/3 cup all-purpose flour
3 cups skim milk
1 cup half and half
1/4 teaspoon cayenne pepper
1 pinch freshly grated nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups grated gruyere cheese
1/2 cup freshly grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, blanch the mustard greens for approximately 1 minute. Drain and immediately rinse with very cold water. Squeeze all the remaining water out of the greens with a towel, chop greens into half inch ribbons, and set aside.
In a large stock pot, melt butter over medium heat. Add shallots and cook until translucent; approximately 5 minutes. Sprinkle flour over shallots and whisk for approximately 2 minutes or until the flour has turned a nutty brown color.
Whisking constantly, slowly add 2 cups of milk. Once combined, add the remaining cup of milk, plus the cup and half of half. Raise the heat to medium-high, add cayenne, nutmeg, salt and pepper, and whisk constantly until the sauce comes to a boil; about 8 minutes.
Reduce heat to medium-low and stir sauce occasionally until thick; approximately 15 minutes more.
Add chopped mustard greens, gruyere and Parmesan; stirring until the cheese has melted into the sauce. Taste and adjust for seasonings if necessary. Add cooked macaroni and stir to combine.
Serve topped with freshly cracked pepper and a sprinkle of Parmesan cheese.

Vegetarian Pho

For the broth:
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
For the noodles:
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
For the toppings (choose a few):
Protein such as fried or baked tofu, bean curd skin, or seitan
Vegetables such as bok choy, napa cabbage, or broccoli
For the garnishes (choose a few):
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, cilantro
Hoisin sauce, Sriracha (optional)
To make the broth, char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which diners should add to taste.

Cheese Ravioli with Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced
6 tablespoons olive oil
kosher salt and black pepper
2 tablespoons roasted almonds, plus more, chopped, for serving
1 clove garlic
1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)
1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving
1/2 teaspoon grated lemon zest
16 to 18 ounces fresh or frozen cheese ravioli
Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.
Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.
Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.
Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.

Stuffed Peppers with Spicy Swiss Chard and Scallion Pilaf

1 1/2 cups short-grain (sushi) rice, rinsed and drained
3 cups water
3/4 pound Swiss chard, ribs removed and reserved for another use
1/4 cup extra-virgin olive oil
6 medium scallions, thinly sliced
1 garlic clove, minced
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 medium tomato, diced
2 tablespoons currants
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 yellow bell peppers (1/2 pound each)
1 cup vegetable broth or water
Preheat the oven to 400°. In a medium saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook the rice over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let the rice stand for 5 minutes. Fluff the rice.
Meanwhile, in a large skillet, bring 1/2 inch of water to a boil. Add the Swiss chard and cook over high heat until tender, about 2 minutes. Drain the chard and let cool, then squeeze dry and coarsely chop.
In the skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes. Add the turmeric, cumin, ginger, cinnamon and cayenne and cook, stirring, for 2 minutes. Add the tomato and cook, stirring, until the liquid evaporates, about 2 minutes. Add the currants and chopped Swiss chard, cover and cook for 2 minutes. Add the lemon juice and rice. Season with salt and pepper and stir well.
Cut the tops off the peppers and reserve. Scoop out the seeds and ribs. Spoon the rice filling into the peppers and replace the tops. Pour the broth into a shallow baking dish that will hold the peppers snugly. Stand the stuffed peppers in the broth. Cover tightly with foil and bake for about 1 hour and 10 minutes, or until the peppers are tender. Serve the stuffed peppers warm or at room temperature.

Pickled Hot Peppers

1 1/2 pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Eggplant Parm

Extra-virgin olive oil
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler

Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved (or, use fresh CSA tomatoes!)
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Monday, August 8, 2016

Roasted Tomato Soup

Need another way to use your tomatoes? Try this roasted tomato soup recipe! It's a great way to use a few lbs of tomatoes and it freezes well, too. 
2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1⁄4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
1⁄4 cup parmesan cheese, shaved or grated (optional)
Pre-heat oven to 375 degrees. (You can also grill the tomatoes for an extra smokey flavor)
Wash and cut tomatoes, placing in a shallow baking dish cut side down.
Add onion pieces, garlic, oregano and basil to the pan.
Drizzle vegetables with olive oil and balsamic vinegar.
Season with salt and pepper.
Bake for 45 minutes. (Allow tomatoes to cool and then peel the skin off of them). 
Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency.
Continue blending until smooth.
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
Serve garnished with cheese if desired.