Bon Appetit, 2007
http://www.epicurious.com/recipes/food/views/
Kabocha-Squash-Cake-with-Brown-Sugar-
Cream-239812#ixzz0y9WB1UuS
Brown sugar cream:
• 1 tablespoon water
• 1/2 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/3 cup (packed) golden brown sugar
• 3 large egg whites
Cakes:
• 2 cups 3/4-inch cubes peeled seeded kabocha
squash (from one 3-pound squash)
• 1 cup whole milk
• 1 vanilla bean, split lengthwise
• Nonstick vegetable oil spray
• 2/3 cup (packed) golden brown sugar
• 6 tablespoons olive oil
• 1/4 cup lager (mild-flavored beer)
• 1 large egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over.
Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over
medium heat until sugar dissolves. Add egg whites and
whisk until mixture thickens, about 12 minutes (do not
boil). Add gelatin mixture; whisk until dissolved.
Strain into large clean bowl. Chill until cold. Cover
and chill overnight.
For cakes:
Combine squash and milk in heavy small saucepan.
Scrape in seeds from vanilla bean; add bean. Bring to
simmer over medium heat. Partially cover, reduce heat
to medium-low, and simmer until squash is very
tender, about 20 minutes. Remove vanilla bean. Drain
squash. Place in processor and blend until smooth. DO
AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with
nonstick spray. Place 1/2 cup squash puree in large
bowl (reserve remaining puree for another use). Add
sugar, oil, beer, and egg to puree and beat to blend.
Sift flour, cinnamon, baking soda, and salt over; beat
to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out
clean, about 18 minutes. Cool cakes in ramekins. Turn
out onto plates. Beat brown sugar cream to firm peaks;
spoon alongside cakes.
Friday, September 17, 2010
Young Swiss Chard with Sesame Seeds
1 ½ pounds swiss chard, washed and kept
whole
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons sesame oil
2 tablespoons roasted and very lightly ground
sesame seeds
1 ½ tablespoons white wine or dry sherry
Bring a large pot of water to a rolling boil.
Drop in the chard and bring back to a boil.
Cover partially and boil rapidly for 3 to 4
minutes, or until the stems are just tender.
Drain and rinse under cold water. Squeeze out
as much water as possible and put the chard in a
bowl. Separate the leaves, which will be like
strands now.
Combine the soy sauce, sugar, sesame oil, and
wine. Mix well. Pour the dressing over the
chard and toss to mix. Serve at room
temperature or chilled.
Serves 4.
From: World Vegetarian by Madhur Jaffrey
whole
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons sesame oil
2 tablespoons roasted and very lightly ground
sesame seeds
1 ½ tablespoons white wine or dry sherry
Bring a large pot of water to a rolling boil.
Drop in the chard and bring back to a boil.
Cover partially and boil rapidly for 3 to 4
minutes, or until the stems are just tender.
Drain and rinse under cold water. Squeeze out
as much water as possible and put the chard in a
bowl. Separate the leaves, which will be like
strands now.
Combine the soy sauce, sugar, sesame oil, and
wine. Mix well. Pour the dressing over the
chard and toss to mix. Serve at room
temperature or chilled.
Serves 4.
From: World Vegetarian by Madhur Jaffrey
Is the Share Getting Smaller?
By Nina Berryman
Some of you may have noticed the share seems a little smaller these last few weeks. This may seem strange since it’s the middle of August, which is usually the peak of the season. The truth is, it is and it isn’t. The number of items on the table at the pick-up has decreased over the past few weeks, but the number of items on the U-Pick has increased. The reason the U-Pick has increased is simple, these crops have recently started to produce in the quantity that everyone can pick them.
The reason the items on the table at the pick-up has decreased is more complicated. The culprit: the hot, dry weather. Over a month ago I wrote an article about our lack of rain and hot temperatures, and I described the different irrigation techniques we use to compensate. Since then it has only continued to be hot and dry. In July there were 19 days above 90 degrees, the average is 10 (http://www.weather.gov/climate/getclimate.php?wfo=phi). Some vegetables have reputations of thriving in the heat, such as tomatoes and eggplant. In fact we even plant them in black plastic mulch to heat up the soil so they grow faster. However, this summer seems to be even too hot for some of these heat-loving plants. There is a maximum temperature at which plants can set fruit (meaning the flowers develop into vegetables). According to one source, eggplant set fruit best between the temperatures of 70 and 90 degrees Fahrenheit (http://www.ext.colostate.edu/pubs/garden/07616.html). For tomatoes, fruit setting is “poor” at 26 degrees Celsius, which is about 78 degrees Fahrenheit (http://aob.oxfordjournals.org/cgi/reprint/88/5/869.pdf). Another source said fruit setting is “inhibited” at 30 degrees Celsius, which is about 86 degrees Fahrenheit (http://www.tomatosphere.org/teacher-resources/teachers-guide/grades-5-7/tomatoes.cfm). It seems the paste tomatoes are hardier in this hot weather than some of the larger, heirloom varieties (Friday’s pick up from last week can vouch for the bounty of pastetomatoes and the scarcity of the larger varieties).
There are also of course the crops that don’t like hot temperatures, and they are suffering even more than they usually do in a typical summer. Everyone loves lettuce heads, but they sadly fall into this category. Over the winter when we made our planting schedule we decided we would transplant lettuce every week because it is so popular. On one of the recent and rare lettuce harvests our intern Kirsten said, “I think this is only the second time I’ve harvested lettuce this summer.” She started in the beginning of June. Some of our lettuce plantings have completely dried up and fried. Almost all have bolted before they even sized up.
The result of all this is less variety on the table during the pick-up. One of our returning shareholders suggested I write an article reminding people of the basic premise of a CSA: that shareholders share the risks as well as the bounty of agriculture with a farmer. In my own curiosity I calculated the value of last week’s share based on the prices we sell the same vegetables for at farmers markets. Not including U-pick, both Tuesday and Friday were above the weekly value of a small or large share. We are proud to say that everyone is still “getting their money’s worth” of vegetables, even on a small week, even disregarding the U-pick.
So please, everyone do your rain dances and wish for the best! I’m writing this on Saturday evening and I just checked the weather forecast and according to the National Weather Service “showers are likely” for tomorrow!
Some of you may have noticed the share seems a little smaller these last few weeks. This may seem strange since it’s the middle of August, which is usually the peak of the season. The truth is, it is and it isn’t. The number of items on the table at the pick-up has decreased over the past few weeks, but the number of items on the U-Pick has increased. The reason the U-Pick has increased is simple, these crops have recently started to produce in the quantity that everyone can pick them.
The reason the items on the table at the pick-up has decreased is more complicated. The culprit: the hot, dry weather. Over a month ago I wrote an article about our lack of rain and hot temperatures, and I described the different irrigation techniques we use to compensate. Since then it has only continued to be hot and dry. In July there were 19 days above 90 degrees, the average is 10 (http://www.weather.gov/climate/getclimate.php?wfo=phi). Some vegetables have reputations of thriving in the heat, such as tomatoes and eggplant. In fact we even plant them in black plastic mulch to heat up the soil so they grow faster. However, this summer seems to be even too hot for some of these heat-loving plants. There is a maximum temperature at which plants can set fruit (meaning the flowers develop into vegetables). According to one source, eggplant set fruit best between the temperatures of 70 and 90 degrees Fahrenheit (http://www.ext.colostate.edu/pubs/garden/07616.html). For tomatoes, fruit setting is “poor” at 26 degrees Celsius, which is about 78 degrees Fahrenheit (http://aob.oxfordjournals.org/cgi/reprint/88/5/869.pdf). Another source said fruit setting is “inhibited” at 30 degrees Celsius, which is about 86 degrees Fahrenheit (http://www.tomatosphere.org/teacher-resources/teachers-guide/grades-5-7/tomatoes.cfm). It seems the paste tomatoes are hardier in this hot weather than some of the larger, heirloom varieties (Friday’s pick up from last week can vouch for the bounty of pastetomatoes and the scarcity of the larger varieties).
There are also of course the crops that don’t like hot temperatures, and they are suffering even more than they usually do in a typical summer. Everyone loves lettuce heads, but they sadly fall into this category. Over the winter when we made our planting schedule we decided we would transplant lettuce every week because it is so popular. On one of the recent and rare lettuce harvests our intern Kirsten said, “I think this is only the second time I’ve harvested lettuce this summer.” She started in the beginning of June. Some of our lettuce plantings have completely dried up and fried. Almost all have bolted before they even sized up.
The result of all this is less variety on the table during the pick-up. One of our returning shareholders suggested I write an article reminding people of the basic premise of a CSA: that shareholders share the risks as well as the bounty of agriculture with a farmer. In my own curiosity I calculated the value of last week’s share based on the prices we sell the same vegetables for at farmers markets. Not including U-pick, both Tuesday and Friday were above the weekly value of a small or large share. We are proud to say that everyone is still “getting their money’s worth” of vegetables, even on a small week, even disregarding the U-pick.
So please, everyone do your rain dances and wish for the best! I’m writing this on Saturday evening and I just checked the weather forecast and according to the National Weather Service “showers are likely” for tomorrow!
From the Perspective of a Student
My first day at the C.S.A was an amazing experience. I learned a lot about the different fruits and vegetables they grew. My favorite vegetable that the C.S.A produce is carrots. I learned that the part of the carrot we eat is in the ground like potatoes. After the vegetables we weeded. The most important step before you start is to make sure your wearing long pants and goggles. Starting up the weed whacker was the hardest part because it took a lot of strength. Before you pull the string you have to turn it on and pump the primer. Then you pull the string to start the motor. Once i started weeding i couldn’t stop. It was so fun and it wasn’t an easy job. Most of my classmates complained because of the heat but I didn’t care. Hopefully i can do it again. The C.S.A was both fun and educational. This was one of the most exciting experience of my life. Maybe in the future i can own a farm and produce my own crops.
Sierra Davis- incoming Freshman, class of 2014
Sierra Davis- incoming Freshman, class of 2014
Thai Basil and Eggplant Stir Fry
• 2 T peanut oil
• 1/2 - 1 tsp sambal oelek (chili garlic paste)
• 1/2 onion, cut in slivers
• 4 - 6 cloves of garlic minced, 2 reserved
• 1 -3 chili peppers, finely chopped
• 2 Japanese eggplant, cut in irregular slices
• 1/4 C vegetable broth
• 3 T soy sauce, 2 reserved
• 1 tsp. brown sugar
• 1 T cornstarch
• 1 tsp. sesame oil
• 1/2 C basil leaves, torn
• First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl.
• Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic.
• In a separate small dish, dissolve the cornstarch in 2 tablespoons of water.
• Heat the peanut oil in a wok or large saute pan.
• When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist.
• Season the veggies with a tablespoon of soy sauce, and stir fry for another minute.
• Pour the sauce mixture over the stir fry, then the cornstarch mixture.
• Stir well, then add most of the basil. Let it wilt.
• Remove the pan from heat and serve.
• Garnish with the remaining basil and serve over steamed rice.
Source: http://www.grouprecipes.com/72851/thai-basil-and-eggplant-stir-
• 1/2 - 1 tsp sambal oelek (chili garlic paste)
• 1/2 onion, cut in slivers
• 4 - 6 cloves of garlic minced, 2 reserved
• 1 -3 chili peppers, finely chopped
• 2 Japanese eggplant, cut in irregular slices
• 1/4 C vegetable broth
• 3 T soy sauce, 2 reserved
• 1 tsp. brown sugar
• 1 T cornstarch
• 1 tsp. sesame oil
• 1/2 C basil leaves, torn
• First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl.
• Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic.
• In a separate small dish, dissolve the cornstarch in 2 tablespoons of water.
• Heat the peanut oil in a wok or large saute pan.
• When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist.
• Season the veggies with a tablespoon of soy sauce, and stir fry for another minute.
• Pour the sauce mixture over the stir fry, then the cornstarch mixture.
• Stir well, then add most of the basil. Let it wilt.
• Remove the pan from heat and serve.
• Garnish with the remaining basil and serve over steamed rice.
Source: http://www.grouprecipes.com/72851/thai-basil-and-eggplant-stir-
Roast Red Pepper Tomato Soup
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar
• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream
1.Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers.
Reserve one chopped pepper; set aside.
2.Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Source: http://allrecipes.com//Recipe/roasted-red-pepper-and-tomato-soup/Detail.aspx
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar
• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream
1.Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers.
Reserve one chopped pepper; set aside.
2.Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Source: http://allrecipes.com//Recipe/roasted-red-pepper-and-tomato-soup/Detail.aspx
Tomato Pepper Sauce
• 4 large tomatoes
• 2 large red bell peppers, seeded and diced
• 1 onion, coarsely chopped
• 1 teaspoon minced garlic
• salt and pepper to taste
1. Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
2. Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.
Source: http://allrecipes.com//Recipe/tomato-pepper-sauce/Detail.aspx
• 2 large red bell peppers, seeded and diced
• 1 onion, coarsely chopped
• 1 teaspoon minced garlic
• salt and pepper to taste
1. Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
2. Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.
Source: http://allrecipes.com//Recipe/tomato-pepper-sauce/Detail.aspx
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