tag:blogger.com,1999:blog-37528720864483596042024-03-05T09:46:02.003-05:00two farm sharesTwo friends trying to use the vegetables in their CSA farm shares. Recipes and tips.two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3752872086448359604.post-73609111479647980032011-09-25T17:01:00.000-04:002011-09-25T17:01:13.168-04:00Fall Bounty<div style="color: #7f6000;">[Posted by Ruth]</div><br />
<span style="color: #7f6000;">The late summer/early fall boxes have been brimming with great stuff. Eggplants, leeks, ripe tomatoes, the sweetest corn of the year so far and more. I wanted to put a meal together that let me dive right into the box this week. The eggplant, leeks and tomatoes definitely seemed to belong together and I'd been reading a lot about oven frying eggplant slices, so I decided on a deconstructed version of Eggplant Parmesan.</span><br />
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<b><span style="color: #7f6000;">Deconstructed Eggplant Parmesan</span></b><br />
<span style="color: #7f6000;">serves 4</span><br />
<span style="color: #7f6000;">1 recipe Oven Fried Eggplant, see below</span><br />
<span style="color: #7f6000;">1 recipe Tomato/Leek sauce, see below, or your favorite sauce - it should be quite thick</span><br />
<span style="color: #7f6000;">8 oz smoked mozzarella or fresh mozzarella, thinly sliced</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Heat oven to 375. Leave the eggplant slices in the pan (see below), spoon sauce on top, enough to cover, top with sliced cheese and bake until cheese is bubbly; about 5-10 minutes, depending on how warm everything already is when you put it in the oven.</span><br />
<br />
<span style="color: #7f6000;">First to the oven fried eggplant. Is it just as good as pan fried eggplant? Of course not. Don't be an idiot. Fried is crisper and better. But, unless you're working hard at gaining weight, why not find a good alternative? I was intrigued by the recipes that incorporated mayonnaise and wanted to try that. I didn't think it was worth the bother to coat both sides and flip over half way through cooking and decided to also add some cheese to the mix. We all liked it that way so, for me, this one is definitely a keeper.</span><br />
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<b><span style="color: #7f6000;">Oven Fried Eggplant</span></b><br />
<br />
<span style="color: #7f6000;">2 medium/large eggplants, peeled and sliced into 1/2" discs</span><br />
<span style="color: #7f6000;">Salt and pepper</span><br />
<span style="color: #7f6000;">1 cup mayonnaise</span><br />
<span style="color: #7f6000;">1/2 cup panko bread crumbs</span><br />
<span style="color: #7f6000;">1/3 to 1/2 cup finely grated Parmesan cheese</span><br />
<span style="color: #7f6000;">2 T olive oil, plus more for greasing pans</span><br />
<br />
<span style="color: #7f6000;">Preheat oven to 375 and grease 2 heavy jelly roll pans. Toss the sliced eggplant with a little salt and pepper and set aside. Blend the mayonnaise, bread crumbs, cheese and olive oil. Season with a bit more salt and pepper to taste. Spread the mayonnaise mixture on one side of each eggplant disc. Spread enough to cover fully but not too thickly. Place uncoated side down on greased pans and bake at 375 for 35 to 45 minutes, rotating the pans once or twice to ensure even browning. When topping is nicely browned and eggplant is cooked through remove from oven and let sit a while before trying to handle if you are using these in a different recipe.</span><br />
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<span style="color: #7f6000;">For our version, I made a fresh tomato leek sauce and we topped it offt with smoked mozzarella. The verdict on the smoked mozzarella was split. Half of us preferred the flavor and the other half would have preferred the less dry fresh mozzarella. </span><br />
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<b><span style="color: #7f6000;">Tomato/Leek Sauce</span></b><br />
<span style="color: #7f6000;">This was a good way to use the herbs our CSA provided us to plant earlier in the season</span><br />
<br />
<span style="color: #7f6000;">4 or 5 Large ripe tomatoes, cored and diced</span><br />
<span style="color: #7f6000;">2 large leeks, white part only, halved and sliced thinly</span><br />
<span style="color: #7f6000;">2 T olive oil</span><br />
<span style="color: #7f6000;">2 sprigs rosemary</span><br />
<span style="color: #7f6000;">6 sprigs oregano</span><br />
<span style="color: #7f6000;">1 small bunch fresh basil</span><br />
<span style="color: #7f6000;">5 sprigs thyme</span><br />
<span style="color: #7f6000;">1/2 tsp red pepper flakes</span><br />
<span style="color: #7f6000;">1 T honey</span><br />
<span style="color: #7f6000;">Salt and Pepper to taste </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">In a heavy pan, heat the olive oil and add the leeks. Cook over medium heat, stirring often until they soften. Add the diced tomatoes and the rest of the ingredients. Bring to a steady simmer and cook uncovered, stirring occasionally until thickened. To use to top the eggplant discs, cook until most of the liquid is evaporated and the sauce is quite thick.</span><br />
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<span style="color: #7f6000;">In the last couple of weeks we've gotten quite a few Jalapeno and other hot peppers as well as a bag of tomatillos. Time to go a little Mexican with the farm share, especially since our older son, who spent 2 1/2 years in South Texas, was home for a visit.</span><br />
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<span style="color: #7f6000;">For the salsa, I wanted to get a roasted flavor without the fuss of trying to grill the tiny tomatillos so I pan roasted the tomatillos and tomatoes and liked the outcome. A bonus with the salsa was that the next day I added a few more tomatoes and a cut up cucumber to the leftovers and came away with pretty decent gazpacho. </span><br />
<br />
<b><span style="color: #7f6000;">Roasted Salsa</span></b><br />
<span style="color: #7f6000;">1 small package tomatillos, husks removed</span><br />
<span style="color: #7f6000;">2 medium tomatoes</span><br />
<span style="color: #7f6000;">1 jalapeno pepper, or more to taste</span><br />
<span style="color: #7f6000;">1/2 medium onion, chopped</span><br />
<span style="color: #7f6000;">1/2 cup Cilantro, chopped</span><br />
<span style="color: #7f6000;">1/4 tsp chipotle powder</span><br />
<span style="color: #7f6000;">1/4 tsp ground cumin</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">Heat a dry heavy skillet on high heat until a drop of water bounces around when dripped on it. Add the whole tomatillos and keep moving in the pan. They will quickly brown/blacken. Remove when they have a fire roasted look and smell, before they cook enough to begin to break apart. Set aside.</span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">With the pan still on high head, add the two whole tomatoes and roll around until the skins blacken. Again, remove before they begin to to cook down. Set aside.</span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">While the tomatoes and tomatillos are cooling chop the onion and cilantro. When cool, coarsely chop the tomatoes and halve or quarter the tomatillos, depending on their size. Add to the onion mixture and stir in the rest of the ingredients. Let rest for at least a half hour for the flavors to develop and for the tomatoes and tomatillos to give up their liquid.</span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;"><b>Bonus Gazpacho the next day</b>.</span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">Add a couple more tomatoes (no need to roast them) and a large cucumber, peeled and cut into small chunks. Adjust seasoning and chill for at least an hour.</span><br />
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<span style="color: #7f6000;"><br /></span><br />
<b><span style="color: #7f6000;">Jalapeno Poppers</span></b><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">These are best done outside on the grill</span><br />
<br />
<span style="color: #7f6000;"> For the Jalapeno poppers we played with using all cream cheese or all goat cheese and decided that a mixture of both would probably be perfect. </span><br />
<br />
<span style="color: #7f6000;">Jalapeno peppers, or other hot peppers</span><br />
<span style="color: #7f6000;">Thick sliced bacon strips, cut in half crosswise</span><br />
<span style="color: #7f6000;">cream cheese, goat cheese or a mixture of both (we liked a ratio of about 1 part goat cheese to 2 parts cream cheese) </span><br />
<span style="color: #7f6000;"> Note: if you mix the cheeses, soften them first, blend well and then chill them for about an hour before filling the poppers. The stiffened cheese will be less likely to fall out of the popper when grilling.</span><br />
<span style="color: #7f6000;">Wooden toothpicks, soaked in water for 1 hour </span><br />
<span style="color: #7f6000;"><br /></span><br />
<span style="color: #7f6000;">For 7 or 8 Jalapenos we used 4 oz cream cheese, 2 oz of goat cheese and about 3/4 lb of bacon.</span><br />
<br />
<span style="color: #7f6000;">If the Jalapenos are very hot cut them in quarters, lengthwise, remove the ribs and seeds. Place a hunk of the chilled cheese inside the pepper, roll the bacon around it, taking care to fully cover the cheese. Secure with toothpicks.</span><br />
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<span style="color: #7f6000;">Grill over hot coals, turning gently to evenly brown the bacon. You will loose some cheese as it melts, but if you are gentle and have wrapped the bacon well enough, you shouldn't loose too much.</span><br />
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<span style="color: #7f6000;">By the way, if you are a contact lens wearer like me, wear gloves or get someone else to cut the peppers. Every time I forget to do this I wind up red eyed and angry at bed time when I try to take them out. </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-31520976368689432022011-08-20T15:09:00.000-04:002011-08-20T15:09:50.986-04:00Purslane Pesto<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">We got another bunch of Purslane in our farm box this week so I went the no cook way this time and used it to make Pesto. Because the flavor of Purslane is distinctly different from that of Basil, I decided to change some of the other traditional ingredients as well, while still keeping the basic ratios the same. So, instead of pine nuts or walnuts, this Pesto has roasted, salted cashews. They are a bit richer and creamier and work well with the Purslane, which has more bite than Basil. Sticking with the creamier idea, I put fresh goat cheese in in place of Parmesan.</span><br />
<br />
<span style="color: #7f6000;">This worked pretty well. We spread it on slices of local <a href="http://www.wavehillbreads.com/">Wave Hill</a> bread and topped it with thin slices of avocado and tomato and some fresh eggs, scrambled with a bit of sour cream. Nice, quick, easy Friday night meal.</span><br />
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<b><span style="color: #7f6000;">Purslane Pesto</span></b><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">1 bunch Purslane, leaves and tender stems, about 3 1/2 cups</span><br />
<span style="color: #7f6000;">2 cloves garlic</span><br />
<span style="color: #7f6000;">1/2 cup roasted, salted cashews</span><br />
<span style="color: #7f6000;">4 oz fresh goat cheese</span><br />
<span style="color: #7f6000;">1/2 to 3/4 cup extra virgin olive oil (depending on how thick you want it)</span><br />
<span style="color: #7f6000;">juice of 1/2 lime or lemon</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<span style="color: #7f6000;">dash of Tabasco if you like</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Put the Purslane and garlic in a food processor and pulse until finely chopped. Add the cashews and pulse again until they are finely chopped. Add the goat cheese, lime or lemon juice and process. With the motor running, drizzle in the olive oil until it is the consistency you want; thicker for using as a spread, thinner if using as a pasta sauce or dip. Taste and add salt, pepper and Tabasco to your liking.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com3tag:blogger.com,1999:blog-3752872086448359604.post-54512536875971961482011-08-12T08:15:00.000-04:002011-08-12T08:15:22.774-04:00In The Weeds - Purslane<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;"></span><br />
<span style="color: #7f6000;">It's not every day that you can point to some weeds by the roadside while walking the dog and tell your family, "See that? That's what we're having for dinner tonight." Thanks to our farm share keeping things interesting, that's exactly what I got to do last night.</span><br />
<span style="color: #7f6000;"></span><br />
<span style="color: #7f6000;"><br />
We got a bunch of Purslane in our boxes yesterday and I was really interested to try it out. If you google Purslane, you'll find that while considered a weed in this country it is cultivated as a food in others, like India. Purslane is high in Omega III fatty acid, more than any other leafy plant, and very good for you. But....how would it taste?</span><br />
<br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">I first tasted both the leaves and tender stems raw. The stems are quite flavorful, with an almost salty taste and the leaves have a fresh, green taste. The salty, slightly bitter aspect seemed like it would blend well with some garlic and ricotta, so we had it in a pie. We all liked it. This one is definitely a keeper, so I guess I'll have to start foraging for Purslane! Please note, if you decide to look for it, don't take if from along the roadside or anywhere where it may have been exposed to chemicals.</span><br />
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<b><span style="color: #7f6000;">Purslane Ricotta Pie</span></b><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">1 bunch Purslane, leaves and tender stems roughly chopped (this worked out to be about 2 1/2 to 3 cups, chopped)</span><br />
<span style="color: #7f6000;">2 cloves garlic, minced</span><br />
<span style="color: #7f6000;">1-2 T Olive Oil</span><br />
<span style="color: #7f6000;">16 oz Ricotta Cheese</span><br />
<span style="color: #7f6000;">3 eggs</span><br />
<span style="color: #7f6000;">2-3 T grated Parmesan Cheese</span><br />
<span style="color: #7f6000;">Salt and pepper to taste</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 unbaked Pie Crust</span><br />
<span style="color: #7f6000;">You can use your favorite recipe, a store bought crust, or this <a href="http://twofarmshares.blogspot.com/2010/11/week-22-more-tarts-less-guilt-and-some.html">Olive Oil Crust</a> which is what I used to keep things a bit more healthy. You can also use this <a href="http://twofarmshares.blogspot.com/2010/06/week-3-veggies-night-out.html">Butter Pie Crust</a> recipe if you're feeling like something richer.</span><br />
<br />
<span style="color: #7f6000;">Preheat oven to 375.</span><br />
<br />
<span style="color: #7f6000;">Line a pie pan with the pastry of your choice. I used an 8 inch, deep dish pan for this. It should fit in a standard 9 inch pan as well. </span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Heat olive oil in pan and gently saute the purslane and garlic until tender and slightly wilted, about 5 minutes. Let cool slightly.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpTUkgd_tMhxocMOWDhTm1iysA0kAzZEw8ztYcXRR6kl_c8LMAyrqAOnOKg9NkqhmcgBm56kkJumfI7FlfeCC00ylxUKlBDWXd3TFVGQuSXCaS_1t7GQhCHOaPujwcjWD3iPcRNKDdRI/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpTUkgd_tMhxocMOWDhTm1iysA0kAzZEw8ztYcXRR6kl_c8LMAyrqAOnOKg9NkqhmcgBm56kkJumfI7FlfeCC00ylxUKlBDWXd3TFVGQuSXCaS_1t7GQhCHOaPujwcjWD3iPcRNKDdRI/s320/005.JPG" width="320" /></a></div><span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">In a separate bowl, combine the ricotta and eggs and stir until fully incorporated. Fold in the purslane mixture and blend well. Add salt and plenty of pepper to taste.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Brush a small amount of olive oil over the surface of the pie crust and put the purslane/ricotta mixture on top. Smooth over the surface. Sprinkle the grated Parmesan on top and bake until set in the middle. For the 8 inch deep dish this took 50 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsp8CJ04X_P96jKe-haoWQqkUrb5FdHblY9iN-zBy5mKn52gqiZ4aOIGSpvSSaabNqXLUgeIvVtFUzLYR3RI2SKiOcaCY4vsQV9Eqj1AFwiKpmX39aYF-SD0NOguGxUnNuDeLTDoXftc/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsp8CJ04X_P96jKe-haoWQqkUrb5FdHblY9iN-zBy5mKn52gqiZ4aOIGSpvSSaabNqXLUgeIvVtFUzLYR3RI2SKiOcaCY4vsQV9Eqj1AFwiKpmX39aYF-SD0NOguGxUnNuDeLTDoXftc/s320/006.JPG" width="320" /></a></div><span style="color: #7f6000;"><br />
</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com1tag:blogger.com,1999:blog-3752872086448359604.post-30125676242625645102011-08-04T16:21:00.000-04:002011-08-04T16:21:12.170-04:00How about a nice glass of salad??<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">Lately, we've been bombarded with cucumbers in our farm share. I love fresh cucumbers but am not a huge fan of pickles. I just picked up a new share today and realized that I still had several cucumbers lurking in the lower depths of the fridge. What do to?</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Our younger son, Banning, is really into juicing these days and last time he was home he brought my husband a juicer. I figured I'd give it a shot. Worst case, it would be awful but at least I could say "I tried" while tossing out the failed attempt at potability.</span><br />
<br />
<span style="color: #7f6000;">Instead, I got something I <i>really</i> liked. It's quick and refreshing and I'm thinking I may just have to try it again later with a splash of Hendricks Gin and a little seltzer.</span><br />
<br />
<span style="color: #7f6000;">As an added bonus...it's a beautiful shade of green. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrrErzDxZdw2OGaIT0s6C6rqmm30lF1JP-E3ePhMKwc10OugM-u35xbyS4buHR3cIp-gsGEci983se5VMkTrmvdQoDlMRF9g9Mz5FmBqZmpJNL7AMzhByY5Ac2dET0aHTuhDy68tJbws/s1600/071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcrrErzDxZdw2OGaIT0s6C6rqmm30lF1JP-E3ePhMKwc10OugM-u35xbyS4buHR3cIp-gsGEci983se5VMkTrmvdQoDlMRF9g9Mz5FmBqZmpJNL7AMzhByY5Ac2dET0aHTuhDy68tJbws/s320/071.JPG" width="320" /></a></div><span style="color: #7f6000;"> </span><b><span style="color: #7f6000;">Cucumber Mint Juice with Lime</span></b><br />
<span style="color: #7f6000;">Makes about 1 quart </span><br />
<br />
<span style="color: #7f6000;">If you don't have a juicer, you can blend and then strain the juice.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">5 to 7 cucumbers</span><br />
<span style="color: #7f6000;">Approx 1/2 cup fresh mint leaves</span><br />
<span style="color: #7f6000;">Juice of 2 limes</span><br />
<br />
<span style="color: #7f6000;">Run unpeeled cucumbers and mint leaves through the juicer. When finished, add the lime juice and chill.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com3tag:blogger.com,1999:blog-3752872086448359604.post-31457762995706888462011-06-10T07:29:00.001-04:002011-06-10T09:31:52.613-04:00Week 2 - Keeping Things Under Control<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<span style="color: #7f6000;">Here's what we have for Week 2. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTci_4fR0IgJl_bXh2fl91T_GzYjR23k6E95ODZciLX2DYn0dcKlf54hwexSxy2nEnnDpngMbj1TYr1lehU9OHrsjwu5OL6kfPO-3gOiZzytbiUj_ZBufGJ2FfikEeQ5pGcrCzliWcXDw/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTci_4fR0IgJl_bXh2fl91T_GzYjR23k6E95ODZciLX2DYn0dcKlf54hwexSxy2nEnnDpngMbj1TYr1lehU9OHrsjwu5OL6kfPO-3gOiZzytbiUj_ZBufGJ2FfikEeQ5pGcrCzliWcXDw/s320/015.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;">One of my favorite food blogs, <a href="http://www.thebittenword.com/">The Bitten Word</a>, had a great suggestion last year to help manage the weekly onslaught of produce from a CSA. Use a simple white board to keep track of what you get in each week, and what is leftover from the previous week. This has been a big help in keeping on top of what we've used and what is waiting to be used. I put a second one on the door of my downstairs freezer, to help me keep track of what's in there as well. Maybe it's just me, but I find it really satisfying to erase each item as we finish it. It feels like a tiny victory. (Yes, I know, I should probably get a life.)</span><br />
<br />
<span style="color: #7f6000;">Facing the board the last night of week one, I realized I still had a lot leftover. We'd made our way through the salad greens, but still had kale, 1/2 the Asian mix, 1/2 the dandelion greens, one bok choy and some chard. Time for a clean out the fridge meal.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuaBn6G-vJwZoZluShF_pF-WdW0Bw3t8YEWPE7AyOuN25XrXkEtlgzjBmRdsixrnmLrM_nWQP8VFji2sHQy41g0KvyaEQsw-ybWrdosiNkgn7uCy2bm_tyN97mSoflTl9IFxJkpwe7OY/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuaBn6G-vJwZoZluShF_pF-WdW0Bw3t8YEWPE7AyOuN25XrXkEtlgzjBmRdsixrnmLrM_nWQP8VFji2sHQy41g0KvyaEQsw-ybWrdosiNkgn7uCy2bm_tyN97mSoflTl9IFxJkpwe7OY/s320/007.JPG" width="320" /></a></div><span style="color: #7f6000;"> The reality of trying to use everything in a CSA farm share is that you're often faced with a hodgepodge of produce and no set plan. Where are you going to find a recipe for a few partial bags of this and that and a bit of wilted something else? Sometimes, you just have to pull it all out, chop it up, get in in a pot and hope for the best. So, rather than provide a set recipe, I thought I'd let this post reflect the way I really cook many nights; which is more ingredient, seat of the pants based, rather than following a set recipe. The key here is to channel your inner Julia Child, serve it with confidence and, as she would say, "Never explain, never apologize!"</span><br />
<br />
<span style="color: #7f6000;">Along with all those greens, I had a bag of green French lentils, some mushrooms, a hot pepper, some onion and a few leftover cloves of roasted garlic. Time for beans and greens.</span><br />
<br />
<b><span style="color: #7f6000;">Beans and Greens, basic game plan</span></b><br />
<span style="color: #7f6000;">(Mark Bittman's book "How to Cook Everything Vegetarian" has some great suggestions as well)<br />
</span><br />
<br />
<span style="color: #7f6000;">Coarsely chop a seemingly impossible amount of greens and set aside. I had 8+ cups.</span><br />
<span style="color: #7f6000;">In a heavy bottomed pot, saute onions, peppers, garlic and mushrooms in olive oil.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rC3tG-45vA1XPePnJMTgeW37nLKAh39338srIY_LGdp5aE83NBzLzQ-NuV9BXD_Akxz4SEoI8qQO6bFt5AqwbL7ZFG8FLl9K6cK9Gblodk88DoTu1b_EejHEOpOEKwpgXamavhErwM4/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rC3tG-45vA1XPePnJMTgeW37nLKAh39338srIY_LGdp5aE83NBzLzQ-NuV9BXD_Akxz4SEoI8qQO6bFt5AqwbL7ZFG8FLl9K6cK9Gblodk88DoTu1b_EejHEOpOEKwpgXamavhErwM4/s320/011.JPG" width="320" /></a></div><span style="color: #7f6000;"> Add the greens, if you have tons, you may have to do this in stages to allow the volume to go down a bit.</span><br />
<span style="color: #7f6000;">Season to taste - you can keep this as simple as salt and pepper or have it take any direction you like:</span><br />
<br />
<span style="color: #7f6000;">Head southwest, with cumin, chile powder, etc. (I did cumin, aleppo pepper and chipotle pepper with a bit of Worcestershire sauce)</span><br />
<span style="color: #7f6000;">Go Asian, with ginger, soy, hoisin sauce and some sesame oil added at the end</span><br />
<span style="color: #7f6000;">Try French: add tarragon, thyme and a bit of lavender and some wine</span><br />
<span style="color: #7f6000;">etc.</span><br />
<br />
<span style="color: #7f6000;">Add your beans, the lentils are great because they don't require presoaking, but you can add any presoaked beans you like, or even canned in a pinch.</span><br />
<br />
<span style="color: #7f6000;">Add enough water or broth to cook the beans, usually at least double their volume, and cook slowly until beans are tender, checking along the way to see if more liquid is needed. You can taste the broth along the way to adjust the seasoning. It should seem flavorful, not bland.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sPfVeqCTz3zfD6djuJlUJkdaX-rW3ZNvdqjeGM85Ar2VTlYYeQGXB_yOT9zuC6zjUBUQSyjspDkUtfG0UQlLZGgQnJyeEM-PsA6pCVtYiqSUt8feIycyF7iwKzxpKKUp9wQJbfuDRJQ/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sPfVeqCTz3zfD6djuJlUJkdaX-rW3ZNvdqjeGM85Ar2VTlYYeQGXB_yOT9zuC6zjUBUQSyjspDkUtfG0UQlLZGgQnJyeEM-PsA6pCVtYiqSUt8feIycyF7iwKzxpKKUp9wQJbfuDRJQ/s320/014.JPG" width="320" /></a></div><span style="color: #7f6000;">Serve with rice, pasta, quinoa, etc. and relax. You've cleaned out the fridge... for now!</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com3tag:blogger.com,1999:blog-3752872086448359604.post-75842848355725441772011-06-06T08:00:00.001-04:002011-06-06T08:01:14.745-04:00Week 1 - Braising Mix<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">In our boxes this week we got a half bag of Braising Mix. If you're unfamiliar with Braising Mix, also known as Saute Mix, its made of up more mature sections of what is normally found in a baby salad greens mix. It will often consist of shoots from greens that have bolted or gone to seed, a little too rugged to be included in a baby salad mix but still too tender to require as much cooking as a fully mature green.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFKbAwYf7yjgzCWPnBNK8IoYYmVvSDA3dIaR3e_zFzVuPEQgfBeYVFfFhqyJxpAUMceAWHKRWnS-6oun-WHmZZKWFO07xwkidEVAXW84Jo94m_mNmJeh7NeLwBLmZXtyy3lwzKDgFuzg/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFKbAwYf7yjgzCWPnBNK8IoYYmVvSDA3dIaR3e_zFzVuPEQgfBeYVFfFhqyJxpAUMceAWHKRWnS-6oun-WHmZZKWFO07xwkidEVAXW84Jo94m_mNmJeh7NeLwBLmZXtyy3lwzKDgFuzg/s320/001.JPG" width="320" /></a></div><span style="color: #7f6000;">This makes Braising Mix ideally suited to a quick meal. It is at its best when given a quick saute or when tossed with a hot dressing for a wilted salad.</span><br />
<br />
<span style="color: #7f6000;">Preparation:</span><br />
<span style="color: #7f6000;">As you can see in the earlier photo, Braising Mix is often pretty 'stemmy'. Although you could tear the leaves off the stems, this is time consuming and will produce too much waste. The best bet, after a thorough washing and spinning dry, is to take a moment to line them up with the stems pointing in one direction, a few hands full at a time, and chop the stems into approx 1" sections. This will let them add flavor and crunch to your finished dish, without sticking someone with a mouthful of long, chewy stem.</span><br />
<br />
<span style="color: #7f6000;">To preserve the fresh taste and vibrant color of this mix, I went with a quick wilted Salad Dressing</span><br />
<br />
<b><span style="color: #7f6000;">Braising Mix with Warm Honey Mustard Dressing</span></b><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">1 large clove garlic. minced</span><br />
<span style="color: #7f6000;">1/4 cup extra virgin olive oil</span><br />
<span style="color: #7f6000;">2 T prepared mustard</span><br />
<span style="color: #7f6000;">1 T honey</span><br />
<span style="color: #7f6000;">4 tsp apple cider or sherry vinegar</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<br />
<span style="color: #7f6000;">1/2 bag Braising Mix </span><br />
<br />
<span style="color: #7f6000;">Prepare Braising Mix as directed above and have it waiting in the bowl you will use to serve it.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWaSiBPT5mOAieJQ3-bW8JMxCkkeWxQzkE8hRGxOc8U2WxDf2JHJDuzyvjJVD2O61oT0umNub_M0ekvUJ9xY3_Dz6QomaVrR6-tiPZtmdf31vDo-IT7J8AJQFeQ7GYa9E5QGmp1o3mU0/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWaSiBPT5mOAieJQ3-bW8JMxCkkeWxQzkE8hRGxOc8U2WxDf2JHJDuzyvjJVD2O61oT0umNub_M0ekvUJ9xY3_Dz6QomaVrR6-tiPZtmdf31vDo-IT7J8AJQFeQ7GYa9E5QGmp1o3mU0/s320/003.JPG" width="320" /></a></div><span style="color: #7f6000;">Heat oil in a small, heavy pan over medium heat. Add minced garlic and sizzle gently to cook the garlic a bit. Do not brown the garlic. Stir in the honey and mustard until blended in. Stir in the vinegar, salt and pepper, sizzle for just a moment to ensure all it quite hot, but not enough to cook off the vinegar. The mixture will still look somewhat separated. Immediately, toss the hot dressing into the Braising Mix until thoroughly blending and wilted a bit.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IY5zIZ4KI35MYnkVDZa3HGvDUPN2bQGKcm61Cm_sn6SLutfVq3IN4pnRRsVCB5Lyel4stseQH3nQoa4QfcO1az9hjSoRrll067eE-kJC1pFmEbnGJwOGcX51Fyw0OkeTLqvYfK7G6pc/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IY5zIZ4KI35MYnkVDZa3HGvDUPN2bQGKcm61Cm_sn6SLutfVq3IN4pnRRsVCB5Lyel4stseQH3nQoa4QfcO1az9hjSoRrll067eE-kJC1pFmEbnGJwOGcX51Fyw0OkeTLqvYfK7G6pc/s320/005.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-67joNhtvNfWJIAwppS7NWLlUQUXOMSSwd3UB0-SJSMa8sBWz15jqChCRThKGle7QAH41KAY12vslYgcpg17peQ2zDmTdhnjfgtYBDJjwfQsFwEq6PGS6G5KmnsclDQTJOJnyPDM8P_g/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-67joNhtvNfWJIAwppS7NWLlUQUXOMSSwd3UB0-SJSMa8sBWz15jqChCRThKGle7QAH41KAY12vslYgcpg17peQ2zDmTdhnjfgtYBDJjwfQsFwEq6PGS6G5KmnsclDQTJOJnyPDM8P_g/s320/006.JPG" width="320" /></a></div><span style="color: #7f6000;">Serve the same way you would serve a side salad. We found this went really well with the roasted potatoes we had the same night. The color was terrific.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyj5CBfgVxtCvX7GMkiaTaxjrUlIO91mdWvsS96dki1yXVHx7Zab5i4zUdvY4rE2ctYkqwZ2QDMgLfTIBIQ7D5j429DdwtuxSp2M5Gxkl3xlmE36fd6G5UEMGHBo8vwvPXyCaLtC4rlO8/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyj5CBfgVxtCvX7GMkiaTaxjrUlIO91mdWvsS96dki1yXVHx7Zab5i4zUdvY4rE2ctYkqwZ2QDMgLfTIBIQ7D5j429DdwtuxSp2M5Gxkl3xlmE36fd6G5UEMGHBo8vwvPXyCaLtC4rlO8/s320/010.JPG" width="320" /></a></div><span style="color: #7f6000;"><br />
</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com2tag:blogger.com,1999:blog-3752872086448359604.post-40639314145394340192011-05-25T07:50:00.000-04:002011-05-25T07:50:40.338-04:00Broccoli Rabe - Embracing the Bitter<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT65oxGjgscYxZtQe_gHkYZ_KWXVeJJgUzJS50pdEOo6VtBKFjsB94X1Axi9Dv4EGxYd4-xYkQqGcarws4DAfRpiyRBl6dgcqv6RugnG3LMSMklSJsnGMQab97o7hX3Nb75YV1psfHMI/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKT65oxGjgscYxZtQe_gHkYZ_KWXVeJJgUzJS50pdEOo6VtBKFjsB94X1Axi9Dv4EGxYd4-xYkQqGcarws4DAfRpiyRBl6dgcqv6RugnG3LMSMklSJsnGMQab97o7hX3Nb75YV1psfHMI/s320/002.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;">Broccoli Rabe, also known as Rapini, Broccoletti and by several other names, is not actually related to Broccoli at all. While its tops and yellow flowers somewhat resemble broccoli, it is a decedent of a wild herb and more closely related to turnips. A lot of recipes online call for blanching it first in an effort to tame its bitterness, but this seems counterproductive to me. Why not use the bitterness and add flavors that compliment it? Maybe its my age showing, but I'm all about embracing the bitterness these days.</span><br />
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<b><span style="color: #7f6000;">Broccoli Rabe with Caramelized Onions and Mushrooms.</span></b><br />
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<span style="color: #7f6000;">Property caramelizing the onions makes this dish take a while longer but makes a big difference in flavor. </span><br />
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<span style="color: #7f6000;">1 bunch Broccoli Rabe, stems and all, coarsely chopped. Trim about 1 inch off the bottoms of the stems</span><br />
<span style="color: #7f6000;">(other than this little bit of trimming, you can use the entire plant, flowers and all)</span><br />
<span style="color: #7f6000;">1 large Vidalia Onion, or similarly sweet onion, halved and very thinly sliced</span><br />
<span style="color: #7f6000;">8 oz Baby Bella Mushrooms, sliced</span><br />
<span style="color: #7f6000;">1 T butter</span><br />
<span style="color: #7f6000;">1 T extra virgin olive oil, plus more to add later if needed</span><br />
<span style="color: #7f6000;">1/4 tsp red pepper flakes</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<span style="color: #7f6000;">1 1/2 cups grated Romano or Parmesan Cheese</span><br />
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<span style="color: #7f6000;">8 oz Pasta, cooked according to directions. Cook the pasta after the onions are caramelized. </span><br />
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<span style="color: #7f6000;"> Heat the Butter and 1 T of olive oil in a large, heavy pan over medium, low heat. Add the onions and cook, stirring occasionally, until they are caramelized. Turn heat lower if they begin to brown too fast. They will take between 40 and 60 minutes to fully caramelize but it's worth the time. This will add depth and sweetness to the end result. Its not necessary to ever add sugar to caramelize onions, their own sugars will do it naturally.</span><br />
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</span><br />
<span style="color: #7f6000;">When they are caramelized, stir in the mushrooms and cook at a slightly higher temperature until they begin to brown and give off their juices. Add the Broccoli Rabe, salt, pepper, red pepper flakes and a bit more olive oil, if needed. Cook, stirring, until the Broccoli Rabe has wilted and then cover and cook over low heat for a few minutes until it reaches the consistency you like. Don't overcook. Stir in the cooked pasta with about 1/2 cup of its cooking water and then fold in the cheese. Toss well and serve.</span><br />
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<span style="color: #7f6000;"></span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com2tag:blogger.com,1999:blog-3752872086448359604.post-54046332162006051052011-05-17T07:28:00.002-04:002011-05-17T07:42:15.980-04:00And so, Baby Bok Choy, we meet again...<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;">Last year, I made a fairly miserable meal out of grilled baby bok choy. It was completely my fault; didn't wash it enough, didn't marinade it enough and didn't grill it long enough. So, aside from being gritty, tasteless and undercooked, it was terrific.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Fast forward to the last two weeks. We got some Baby Bok Choy in each box.</span><br />
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<span style="color: #7f6000;">Look at it sitting there, green and cute....mocking me... It was time to face my bok choy fears.</span><br />
<span style="color: #7f6000;"><br />
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<b><span style="color: #7f6000;">Baby Bok Choy and Shrimp Braised in Coconut Curry Sauce</span></b><br />
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<span style="color: #7f6000;"> 6 small heads of baby bok choy, cut in half (cut larger ones in quarters)</span><br />
<span style="color: #7f6000;">(note, wash them again after cutting, grit hides down in the recesses of the leaves)</span><br />
<span style="color: #7f6000;">1 T butter</span><br />
<span style="color: #7f6000;">1 T olive oil</span><br />
<span style="color: #7f6000;">1 lb medium raw shrimp, cleaned</span><br />
<span style="color: #7f6000;">1 can coconut milk (I used light)</span><br />
<span style="color: #7f6000;">2 T red curry paste (or more to taste)</span><br />
<span style="color: #7f6000;">2 T natural peanut butter</span><br />
<span style="color: #7f6000;">2 T brown Sugar</span><br />
<span style="color: #7f6000;">salt, pepper to taste </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Heat butter and olive oil in a large, nonstick pan over medium, high heat and lightly brown the baby bok choy on the cut side. Remove bok choy from pan and set aside.</span><br />
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<span style="color: #7f6000;">Lower the heat on the pan and stir in the curry paste, peanut butter and brown sugar. Cook, stirring constantly, until all is well incorporated and the mixture begins to get very fragrant. Stir in the can of coconut milk, raise the heat, bring to a slow boil and cook, stirring, for about 5 minutes to thicken slightly. Taste sauce and add salt and pepper as needed. Place the bok choy back in the pan, pressing the cut sides down into the sauce and simmer, covered, for about 5 minutes. Add the shrimp, pressing them down into the sauce as well. Simmer, uncovered, until the bok choy is tender and the shrimp is cooked through, about 5 more minutes. Serve with Jasmin Rice.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1xYarau66v8_tHNT3TS1uFgtlMP2XVfQruISfLd0FssxCDQ5hS7sTHjNbWWxw_EIhh6QLg_bVRa5WM1IPZX4jPaHzX_jo4dikGG0qpwAyEJJfHj1HIjG1r5cSq4tFyQRF8DpHuptFGg/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1xYarau66v8_tHNT3TS1uFgtlMP2XVfQruISfLd0FssxCDQ5hS7sTHjNbWWxw_EIhh6QLg_bVRa5WM1IPZX4jPaHzX_jo4dikGG0qpwAyEJJfHj1HIjG1r5cSq4tFyQRF8DpHuptFGg/s320/008.JPG" width="320" /></a></div><span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">It was flavorful, cooked enough, not gritty and still a reasonably quick meal to prepare. This round goes to me, Baby Bok Choy.</span><br />
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</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-78851462189264207712011-05-11T08:01:00.001-04:002011-05-14T13:06:02.168-04:00Spring Share - Greens and Forbidden Rice<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1cc0Sizgpe9Ay8l8JSPIc2zYdAsCU2gZz7haTFKkdOOWM95rb3uEugG49T9Rt3yRPuCWdpdWP9a73nlWKjgxnD5Nwa9igvkTOxE-97TsVwIS3I8zf4Bw3w2Kk_k66iX-TBZEq2Q9IbA/s1600/spring+share+week+3+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1cc0Sizgpe9Ay8l8JSPIc2zYdAsCU2gZz7haTFKkdOOWM95rb3uEugG49T9Rt3yRPuCWdpdWP9a73nlWKjgxnD5Nwa9igvkTOxE-97TsVwIS3I8zf4Bw3w2Kk_k66iX-TBZEq2Q9IbA/s320/spring+share+week+3+002.JPG" width="240" /></a></div><br />
<span style="color: #7f6000;">The 3rd installment of our Spring Share brought an interesting twist, Garlic Mustard. I've pulled this flowering weed out of my own herb garden, but never thought to eat it. The taste is mild and reminiscent of garlic, much milder than the Garlic Scapes we're looking forward to later in the season. Garlic Mustard can be used raw in salads, or for pesto, but I decided to cook it with the the Beet Greens we got this week. I sauteed them with bacon and some onion, added black eyed peas and served them over 'Forbidden Rice'. </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Forbidden Rice is a small grain black rice, originally from China. It got its name because it was a favorite of the Emperor and, therefore, forbidden to the general public. The rice has a mild, nutty flavor, a firm texture and actually cooks up quite purple, also coloring the cooking liquid purple.</span><br />
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<b><span style="color: #7f6000;">Sauteed Garlic Mustard and Beet Greens over 'Forbidden Rice' </span></b><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 bunch Garlic Mustard, leaves and flower buds, coarsely chopped</span><br />
<span style="color: #7f6000;">1 bunch Beet Greens, coarsely chopped</span><br />
<span style="color: #7f6000;">4-6 oz Bacon, cubed</span><br />
<span style="color: #7f6000;">3/4 cup finely chopped onion</span><br />
<span style="color: #7f6000;">1 1/2 cups cooked black eyed peas</span><br />
<span style="color: #7f6000;">zest of one lemon</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 cup, raw, Forbidden Rice, cooked according to package directions or any other rice of your choosing. The Forbidden Rice takes about 30-40 minutes, so start this first. </span><br />
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<span style="color: #7f6000;">As always, wash the heck out of the greens and spin them dry. </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Heat a large, heavy skillet over medium, high heat and saute the bacon until it is beginning to crisp and the fat has rendered out. Note, if there is more than a few tablespoons of fat in the pan at this point, remove the pan from the heat and soak up the excess fat with a paper towel. You want enough to coat and cook the greens, but no so much that it becomes greasy.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Add the onions to the remaining drippings and bacon and cook over medium heat until the onions soften. Stir in the Garlic Mustard and Beet Greens and cook, stirring, until wilted. Fold in the black eyed peas, lemon zest and salt and pepper to taste and cook until heated through and incorporated, 5-10 minutes over medium low heat. </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Serve over the rice. You can pass yogurt or goat cheese to garnish, if desired.</span><br />
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</span><br />
<span style="color: #7f6000;">This was another quick and healthy weeknight meal; on the table in under an hour.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-55509813894586892082011-04-30T15:33:00.000-04:002011-04-30T15:33:15.513-04:00Weekly Box Time Is Here<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2bOaSgeQnFAOUYKx31ZM7KA2vYdczAtzAsGCLT_FmN0OIOshAx3mNGTvhXJUikCRQeK6TKCPXv52vO5lQHp4aux_1T6Acb6_EOLHeEzy2Qe99PtXmgISGOnzkAxl3YMQAeKaoD7WxGo/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2bOaSgeQnFAOUYKx31ZM7KA2vYdczAtzAsGCLT_FmN0OIOshAx3mNGTvhXJUikCRQeK6TKCPXv52vO5lQHp4aux_1T6Acb6_EOLHeEzy2Qe99PtXmgISGOnzkAxl3YMQAeKaoD7WxGo/s320/013.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;">Our Spring Farm Share from <a href="http://www.stonegardensfarm.com/">Stone Gardens Farm</a> will now be sending us a box a week. This means I will no longer be found frowning and muttering in the produce section of my local store. Just in time, I think I was starting to scare people. Here's what we got this week:</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">A large bunch of Dandelion Greens</span><br />
<span style="color: #7f6000;">A bag of Spinach</span><br />
<span style="color: #7f6000;">A bag of baby Kale</span><br />
<span style="color: #7f6000;">A bag of baby Lettuce</span><br />
<span style="color: #7f6000;">Small bunch of Radishes</span><br />
<span style="color: #7f6000;">Large bunch of Scallions</span><br />
<span style="color: #7f6000;">1 dozen Eggs</span><br />
<span style="color: #7f6000;">We added in 1 cut up chicken and were also able to get 4 more packages of their terrific Ground Beef.</span><br />
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</span><br />
<span style="color: #7f6000;">I got everything washed and prepped right away. Last year taught me how important it is to do this. We went for the Dandelion Greens first and had them Thursday night. </span><br />
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</span><br />
<b><span style="color: #7f6000;">Lamb and Dandelion Greens</span></b><br />
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<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">This is a little bit of a cheat since the instructions should read, "First, cook too much lamb for Easter dinner." We used up our leftover lamb with this dish, but you could use any leftover lamb, beef, pork or chicken to add meat to this.</span><br />
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<span style="color: #7f6000;"><br />
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<span style="color: #7f6000;">Approx 3 cups cooked lamb (or other meat) cut into small cubes</span><br />
<span style="color: #7f6000;">1/2 large onion, finely chopped</span><br />
<span style="color: #7f6000;">2 cloves garlic, finely minced</span><br />
<span style="color: #7f6000;">1 T olive oil</span><br />
<span style="color: #7f6000;">1 bunch Dandelion Greens, washed, spun dry and coarsely chopped</span><br />
<span style="color: #7f6000;">Zest of 1/2 lemon, finely chopped </span><br />
<span style="color: #7f6000;">1 T Herbs de Provence (if you don't have this a mixture of thyme and tarragon can be substituted)</span><br />
<span style="color: #7f6000;">Salt and Pepper to taste</span><br />
<span style="color: #7f6000;">1/3 cup cream</span><br />
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<span style="color: #7f6000;">Heat olive oil in a large heavy pan over medium heat, add the onions and garlic and cook slowly until softened and a bit caramelized. Stir in meat and the Herbs de Provence and continue heating until it warms through. Add in the dandelion greens and lemon zest and cook stirring until the greens are wilted. Stir in the cream, salt and pepper and cook over slightly higher heat until the cream thickens. Serve over rice, grains or pasta.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcvJ2nbAmKMzVwE4UtdTuUX6Np6DISBQeYynuuVBkcC08pRoQF2EbC6WvGZoQy0jkq8-oDBcwi1h4B1hLvrXSYOwztD8HhxiuCPU9a7EyUO28UOVpI52298qofPdRFelX8MQphXAM0io/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcvJ2nbAmKMzVwE4UtdTuUX6Np6DISBQeYynuuVBkcC08pRoQF2EbC6WvGZoQy0jkq8-oDBcwi1h4B1hLvrXSYOwztD8HhxiuCPU9a7EyUO28UOVpI52298qofPdRFelX8MQphXAM0io/s320/018.JPG" width="320" /></a></div><br />
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<span style="color: #7f6000;">One caution on dandelion greens. Wash them thoroughly by submerging them in several changes of water. Do this until you are sure they are clean and then do it about 2 more times. Just rinsing will not get all the dirt out. </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com2tag:blogger.com,1999:blog-3752872086448359604.post-18820260264470748172011-04-10T09:55:00.000-04:002011-04-10T09:55:15.272-04:00Finally - It must be Spring!<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">Our CSA, <a href="http://www.stonegardensfarm.com/">Stone Gardens Farm</a> gave us a really great opportunity to purchase a Spring Greens share in addition to our full share and our first small pickup was this week. In our box we got a bunch of leeks, 2 pounds of very sweet baby carrots, a good sized bag each of baby lettuce and Asian mix and a dozen fresh eggs. It felt to good to be back picking up our box of fresh produce. It has definitely be a tough winter at the grocery store. Having regular access for part of the year to truly fresh food really spoils a person. I found myself looking down my nose at almost everything in the stores during these 'dark days'.</span><br />
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</span><br />
<span style="color: #7f6000;">With the fresh leeks in hand and Spring in the air, a tart seemed like the thing to do.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<b><span style="color: #7f6000;">Tart of Spring Leeks with Avocado</span></b><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">I used the same, healthier version, olive oil crust I used in<a href="http://twofarmshares.blogspot.com/2010/11/week-22-more-tarts-less-guilt-and-some.html"> this recipe</a>.</span><br />
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</span><br />
<span style="color: #7f6000;">You can use this or your favorite tart crust.</span><br />
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<span style="color: #7f6000;">Roll crust out and place in a removable bottom tart pan.</span><br />
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</span><br />
<u><span style="color: #7f6000;">Filling:</span></u><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">2 Ripe Avocados, halved and sliced lengthwise.</span><br />
<span style="color: #7f6000;">a bit of lemon juice to coat the Avocado slices and keep them green </span><br />
<span style="color: #7f6000;">1 small bunch of leeks, most of the green cut off, split in half lengthwise, cleaned and finely sliced</span><br />
<span style="color: #7f6000;">1 T Olive Oil</span><br />
<span style="color: #7f6000;">5 oz Fresh Goat Cheese, or other cheese, if you prefer</span><br />
<span style="color: #7f6000;">Salt and pepper to taste.</span><br />
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<span style="color: #7f6000;">Preheat oven to 425. In a nonstick pan, heat the olive oil and gently cook the leeks with a bit of salt and pepper until they are softened. In the case of the leeks we used, they were already so fresh and tender they needed very little time in the pan. Larger leeks will take a bit longer to soften. Remove pan from heat.</span><br />
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<span style="color: #7f6000;">Arrange the avocado slices around the tart pan, season with salt and pepper. Top with the leeks, distributing evenly and dot over the top with the cheese. Bake for approx. 25 minutes, until cheese has browned a bit and crust seems done. Remove from oven and let sit for at least 10 minutes before slicing. Can be served hot or at room temperature.</span><br />
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<span style="color: #7f6000;"> It was just what I was going for, light, fresh and definitely like Spring.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-54845517033434389602011-02-06T09:19:00.001-05:002011-02-06T09:20:26.052-05:00Winter Share - Brought to you by the color Orange<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;">With all the squashes and carrots in the winter share, there's a pronounced orange hue to the food around here lately. Still, I want to use it all and find a way to make things taste different, even it they are all starting to to look the same. The large bag or carrots we got in the January winter share have retained their sweetness and crispness so it seemed like it was time to feature them in a dish. I wanted to make a savory carrot souffle; I saw a lot of recipes for sweet ones on the internet but wanted to make one that felt more substantial to go with the cold, nasty, snowy, kill me is it Spring yet? weather we've been having lately.</span><br />
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<span style="color: #7f6000;">This may initially sound like a lot of steps, but it actually went together without too much trouble. Because of the weight of the carrots and grits, this will not puff way up as some souffles, but it will still be light and airy inside.</span><br />
<span style="color: #7f6000;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj98Rwu9ktuQxrJcUPwlXOLNvML1CFHO2j0BRL0HJa2RGOacbRnrJ8YKEolMaLguP032ROvw2vua2HThzTjUN_xebMDckngZt_TlJCCaiael48KSC9hZsyVdhfugyCZEi7VtwojxukdKE/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj98Rwu9ktuQxrJcUPwlXOLNvML1CFHO2j0BRL0HJa2RGOacbRnrJ8YKEolMaLguP032ROvw2vua2HThzTjUN_xebMDckngZt_TlJCCaiael48KSC9hZsyVdhfugyCZEi7VtwojxukdKE/s320/007.JPG" width="320" /></a></div><b><span style="color: #7f6000;">Savory Carrot Souffle</span></b><br />
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<span style="color: #7f6000;">2 lbs carrots, scrubbed, trimmed and cut into 1/2" rounds</span><br />
<span style="color: #7f6000;">1/2 cup onion, finely chopped</span><br />
<span style="color: #7f6000;">1 T olive oil</span><br />
<span style="color: #7f6000;">3 T Grits</span><br />
<span style="color: #7f6000;">1 cup milk</span><br />
<span style="color: #7f6000;">1 1/3 cups grated cheddar cheese</span><br />
<span style="color: #7f6000;">1/4 tsp finely chopped dill, optional</span><br />
<span style="color: #7f6000;">4 eggs separated</span><br />
<span style="color: #7f6000;">2 T butter, plus a bit more for greasing the souffle dish</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
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</span><br />
<span style="color: #7f6000;">Preheat oven to 375 and lightly grease a souffle dish or other deep, straight sided casserole dish. Cook carrots in a small amount of salted water, either on the stove top or in a microwave until tender. Drain and set aside to cool a bit. Heat the milk in a heavy bottomed sauce pan to simmering, add a pinch of salt, whisk in the grits and cook covered over very low heat, stirring occasionally, until the liquid is absorbed and the grits are cooked. See your package directions for time as it will vary depending on whether you are using quick grits or old fashioned grits. Leave covered and set aside to cool a bit. While the grits and the carrots are cooling, cook the chopped onion in olive oil until soft and translucent.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">In a food processor fitted with a metal blade, add the carrots, grits and onion and buzz until the carrots are pureed and all is well mixed. Add in the cheddar cheese, dill, butter and egg yolks and process until fully incorporated. Buzz in salt and pepper to taste. Move this mixture to a large bowl.</span><br />
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<span style="color: #7f6000;">In a separate bowl, beat the egg whites until stiff peaks form.</span><br />
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<span style="color: #7f6000;">Whisk about 1/4 of the egg whites into the the carrot mixture until fully blended to lighten it.</span><br />
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<span style="color: #7f6000;">With a large spatula, gently fold the remaining egg whites in, incorporating them in pretty well, without over mixing. It's O.K. to see a few small stray bits of egg white. Fold into the greased dish and bake at 375 for about 1/2 hour without opening the oven door. It will probably still seem jiggly in the middle at the point, turn oven down to 350 and bake for approx another 10-15 minutes, until it seems firmer but not dried out. Remove from oven and serve.</span><br />
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</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-57908136192738809502011-01-22T12:17:00.001-05:002011-01-22T12:18:25.024-05:00Winter Share<div style="color: #7f6000;">[Posted by Ruth]</div><div style="color: #7f6000;"><br />
</div><span style="color: #7f6000;"><a href="http://www.stonegardensfarm.com/">Stone Gardens Farm</a> offered a winter share pick up in January. I hope plenty of people took advantage of it. It was a great value and a great way to continue to support a local farm. We got 5 nice sized butternut squash, 3 acorn squash, an enormous bag (5 lbs+) of carrots and a head of cabbage. We also opted for a dozen eggs and a fresh chicken while we were at it. As always, the quality was excellent. The carrots are especially sweet. We had some of them with a honey, ginger, grapefruit glaze but scarfed them up before I could get a picture.</span><br />
<br />
<span style="color: #7f6000;">I wanted to get going on using up some of the butternut squash right away and also wanted to make something a little different this time. I suppose we can call it a gratin, since it contained goat cheese, although it was not as rich as gratins usually are. The flavor was almost like a warm salad. The maple syrup played up the sweetness of the squash while the sherry vinegar and the goat cheese gave it some more depth and kept it from being too sweet. We had this is a main course and it was very satisfying. It would also work well as a hearty side dish to simple roast chicken, etc.</span><br />
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<b><span style="color: #7f6000;">Gratin of Butternut Squash with Goat Cheese</span></b><br />
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<span style="color: #7f6000;">8 cups Butternut squash, peeled and cut into cubes (this was 2 medium sized squash)</span><br />
<span style="color: #7f6000;">1/2 cup diced Onion</span><br />
<span style="color: #7f6000;">2 T Extra Virgin Olive Oil</span><br />
<span style="color: #7f6000;">1 T fresh Sage leaves, minced</span><br />
<span style="color: #7f6000;">3-4 T Maple Syrup</span><br />
<span style="color: #7f6000;">2 T Sherry vinegar </span> <br />
<span style="color: #7f6000;">1 cup coarsely chopped Walnuts</span><br />
<span style="color: #7f6000;">4-5 oz fresh Goat Cheese</span><br />
<span style="color: #7f6000;">2 T butter</span><br />
<span style="color: #7f6000;">salt and pepper to taste.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Preheat oven to 350 and lightly butter a large casserole dish. Cook onion in olive oil over medium heat until softened and translucent, but not browned. Stir in the sage, maple syrup and vinegar cook for about 1 minute. Toss the cubed squash with the onion mixture, walnuts, salt and pepper in the casserole until well blended. Break the goat cheese into small pieces and gently mix into the squash mixture. Dot the top with the 2 T butter, cover and bake for about 1 hour, until squash is cooked through. Remove cover, raise heat to 375 and cook for another 10-15 minutes. Serve.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-24713372528644592852011-01-09T09:00:00.000-05:002011-01-09T09:00:43.167-05:00Back in the saddle again - Sage Risotto baked in a Pumpkin<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;">Now that the holidays are over, it's time to take a breath and dive back into things. Even though we're solidly in winter, <a href="http://www.stonegardensfarm.com/">Stone Gardens Farm </a>offered a winter pickup of squash and root vegetables for the coming week. Right after I signed on for another box from the farm I realized that I still had a couple of pumpkins and a huge butternut squash hanging out in our cold garage waiting for me to stop baking (and eating!) cookies and deal with them before I go get more on Thursday.</span><br />
<br />
<span style="color: #7f6000;">Since it was the middle of the week and both boys were still home for the holidays I wanted something that was homey and filling but not not more effort than I wanted to make at the end of the work day. One of the pumpkins was so cute and perfectly formed that it would have been a shame to hack it up. So, a pumpkin stuffed with risotto seemed like the thing to do.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLKRw7gGM0EtzqFrOvoKILjzbkilNVGS3kjd10AGBXTa5H3yvYwJfvTIV5uOGTQjMkO67w8uUyoaZz5It8I1NVLez7Bba9nl8eM6cV2GA6T9GYhghNue6rbckwrSKTqLuV_-gNSyN8kg/s1600/December+2010+022_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLKRw7gGM0EtzqFrOvoKILjzbkilNVGS3kjd10AGBXTa5H3yvYwJfvTIV5uOGTQjMkO67w8uUyoaZz5It8I1NVLez7Bba9nl8eM6cV2GA6T9GYhghNue6rbckwrSKTqLuV_-gNSyN8kg/s320/December+2010+022_crop.jpg" width="240" /></a></div><span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;"><b>Sage Risotto Baked in a Pumpkin</b></span><br />
<span style="color: #7f6000;">Note: these are the proportions that worked for this pumpkin. Once you scrape the seeds out of your pumpkin check the volume by filling it with water and measuring how much it holds. Don't have the total volume of water + rice exceed this amount.</span><br />
<span style="color: #7f6000;"><b> </b></span><br />
<span style="color: #7f6000;">1 small sweet eating pumpkin, top cut off and seeded.</span><br />
<span style="color: #7f6000;">1 cup arborio rice </span><br />
<span style="color: #7f6000;">1/3 cup finely chopped onion</span><br />
<span style="color: #7f6000;">1 clove garlic, minced </span><br />
<span style="color: #7f6000;">2 T olive oil</span><br />
<span style="color: #7f6000;">2 T dried sage leaves, crushed</span>, <span style="color: #7f6000;">or 1 T fresh sage, finely chopped</span><br />
<span style="color: #7f6000;">1/4 cup dry white wine</span><br />
<span style="color: #7f6000;">2 cups chicken or turkey stock, preferably homemade (we had buckets of turkey stock from Christmas) </span><br />
<span style="color: #7f6000;">1 cup grated Parmesan cheese, divided</span><br />
<span style="color: #7f6000;">Salt and Pepper to taste (remember when seasoning that you have to put in enough salt and pepper to season the pumpkin flesh as well. </span><br />
<br />
<span style="color: #7f6000;">Preheat oven to 350. Warm the stock in a saucepan or microwave until hot but not boiling. Heat oil in a heavy saucepan over medium heat and saute the onion and garlic until soft and translucent.</span> <span style="color: #7f6000;">Add the rice and sage and continue cooking over medium heat until all the grains are well coated with oil and heated through, about 3-4 minutes. Pour in the wine and and continue to cook until all the wine is absorbed into the rice. At this point, add all of the hot stock, salt and pepper and bring up to simmer. </span><br />
<br />
<span style="color: #7f6000;">Place the cleaned out pumpkin in a lightly oiled baking dish. (A 9 x 13 inch baking pan works well here. It will be deep enough to catch the liquid in case your pumpkin springs a leak) Put a little salt and pepper in the pumpkin and pour the hot rice and all of its liquid inside. Put 1/2 of the Parmesan cheese on top, top with the the pumpkin's lid and bake. Begin looking at around 1 hour. Mine took closer to 1 1/2 hours before the liquid was fully absorbed and the pumpkin was fully cooked. Don't cook to the point where the pumpkin collapses as you want to use it to serve the rice. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNO3dIwdm2NqZOPHda8xRjIyI9Kdcfo3SKyc9X1p1LbnK6e_xEWbeKeic3IKVL5KrwCgyBugKKdz9IHt5R78C9MESaLaoWGaQygdK-bMlEJ9JQeeg6-5TmAQoMMlrsZhjsZl5LDRKQSAg/s1600/December+2010+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNO3dIwdm2NqZOPHda8xRjIyI9Kdcfo3SKyc9X1p1LbnK6e_xEWbeKeic3IKVL5KrwCgyBugKKdz9IHt5R78C9MESaLaoWGaQygdK-bMlEJ9JQeeg6-5TmAQoMMlrsZhjsZl5LDRKQSAg/s320/December+2010+023.JPG" width="320" /></a></div><br />
<br />
<span style="color: #7f6000;">When done, remove from oven and serve with the remaining cheese on the side. Have people scoop out pumpkin along with the rice.</span><br />
<br />
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<span style="color: #7f6000;">The rice won't come out al dente as it would if you make it on the stove top, stirring in a little stock at a time, but it's soft and lush and flavorful. Perfect mid-winter comfort food.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-41258110547818662912010-12-02T07:12:00.000-05:002010-12-02T08:12:19.980-05:00Fall CSA - Weeknight Ravioli<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">Thanksgiving brought us a week off from the weekly Fall CSA. On the one hand, I found I really missed the weekly infusion of vegetables, on the other hand, it gave me a chance to get a handle on what was already in-house. This is the first week in a while that I'm heading to the pickup with an empty fridge and a clear conscience.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">With all the Thanksgiving preparations underway last week, I was in the mood for something different for dinner. I was longing for Butternut Squash Ravioli but wondered if I was nuts for adding that project into the pre-holiday mix. Turns out, it's totally doable on a weeknight, with a few cheats:</span><br />
<br />
<ul><li><span style="color: #7f6000;"> Roast the butternut squash over the weekend. Just pierce the skin in a few places, place whole into a 350 degree oven and roast until soft; 1 to 1 1/2 hours depending on the size and hardness of the squash. Let cool a bit, peel, seed and puree. Store the puree in the fridge until later</span></li>
<li><span style="color: #7f6000;">Buy wonton wrappers. These have become readily available in most areas.</span></li>
<li><span style="color: #7f6000;">Get some helpers when putting the ravioli together. I started out with my husband and older son helping but we had to dismiss my husband due to excessive finger licking.</span></li>
</ul><span style="color: #7f6000;"><b>Butternut Squash Ravioli with Leek and Pea Cream Sauce</b></span><br />
<br />
<span style="color: #7f6000;">1 Butternut Squash, prepared as above</span><br />
<span style="color: #7f6000;">1 16 oz container of Ricotta Cheese</span><br />
<span style="color: #7f6000;">1 tsp fresh thyme, minced</span><br />
<span style="color: #7f6000;">salt and pepper to taste (don't skimp on the salt and pepper as there is a VERY small amount of filling in each ravioli and you want the flavor to come through)</span><br />
<span style="color: #7f6000;">1 or 2 packages of wonton wrappers</span><br />
<span style="color: #7f6000;">Olive oil and salt for pot of water </span><br />
<br />
<b><span style="color: #7f6000;">For the Sauce:</span></b><br />
<span style="color: #7f6000;">2 Leeks, white parts only, halved lengthwise and finely sliced</span><br />
<span style="color: #7f6000;">2 Garlic cloves, minced</span><br />
<span style="color: #7f6000;">Olive oil</span><br />
<span style="color: #7f6000;">1 cup light cream</span><br />
<span style="color: #7f6000;">1 cup frozen peas </span><br />
<span style="color: #7f6000;">Freshly grated nutmeg, a small pinch</span><br />
<span style="color: #7f6000;">Salt and pepper to taste</span><br />
<span style="color: #7f6000;">1/2 cup freshly grated Parmesan or Romano cheese</span><br />
<br />
<span style="color: #7f6000;">For the Ravioli. Bring a large pot of salted water with some olive oil in it to a simmer. Do not bring to a full, rolling boil. Mix the pureed squash with the Ricotta, thyme, salt and pepper in a food processor. If you are using a different sauce or just some browned butter you can also add some minced or roasted garlic. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gYEUnlsYod9UqPWV60fTiiVtFklRK3IGCsX7SFPBbn0QNqZA3uygSbdJ1X9QE7puMyy8wPmpZj0FZ8UK_lIElNsoJrhLAW-5kajtJRA6hKWreeMPDrV-4sd271tNQ_2Vb5bDsAISsHk/s1600/farmshare+coffee+pot+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gYEUnlsYod9UqPWV60fTiiVtFklRK3IGCsX7SFPBbn0QNqZA3uygSbdJ1X9QE7puMyy8wPmpZj0FZ8UK_lIElNsoJrhLAW-5kajtJRA6hKWreeMPDrV-4sd271tNQ_2Vb5bDsAISsHk/s320/farmshare+coffee+pot+016.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;"> Keep the wonton wrappers loosely covered with a damp paper towel to prevent drying and have a cup of water handy. To fill put a small amount of the squash filling on one half of the wonton wrapper, wet your finger and run it over the edges on one half and seal, folding diagonally. After a few practice rounds, you'll be able to judge how much filling you can use before it begins to seep out. Anywhere it seeps out will come open in the water. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovoAI97PrDikQQFghT5Jd4dBYclSkf_OZ5cFIB-llnerWqWLDbB-wJnyYbqJMsRgowu4fuCCzjyYOir-TXfDVir8zlQR15UO2cTkSVoTjTcrreHZDj7GZMrX_-eH-4p0IDZDVH8rR4Dg/s1600/farmshare+coffee+pot+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovoAI97PrDikQQFghT5Jd4dBYclSkf_OZ5cFIB-llnerWqWLDbB-wJnyYbqJMsRgowu4fuCCzjyYOir-TXfDVir8zlQR15UO2cTkSVoTjTcrreHZDj7GZMrX_-eH-4p0IDZDVH8rR4Dg/s320/farmshare+coffee+pot+017.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;">As you put them together, cover the assembled ones with another damp paper towel and try to lay them out flat as they tend to stick together if piled up.</span> <span style="color: #7f6000;">When they are all assembled, cover while you make the sauce. (Or have your helpers assemble them while you make the sauce!)</span><br />
<br />
<span style="color: #7f6000;"> For the sauce:</span><br />
<span style="color: #7f6000;">In a heavy pan, cook the leeks and garlic in olive oil over medium/low heat until quite soft. Add the cream, salt, pepper and peas, raise heat to medium/high and cook, stirring constantly until the peas are cooked and the cream has reduced and thickened a bit.</span> <span style="color: #7f6000;">Add nutmeg, taste and adjust seasoning.</span><br />
<br />
<span style="color: #7f6000;">Place the Ravioli in the simmering water, stir very gently, raise heat just enough to keep it at the simmer and cook until just tender. This will take 3-5 minutes during which you should watch them, and check one periodically.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Remove from water to a platter, top with sauce and the shaved cheese. With help, this weeknight dinner was ready and on the table in just under 1 hour.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZGBKEmR-qpRCh_RrgNDsfXVVGlpjOKWvtMnMeIR_Omtz5-nQpP5p5rvf8cntRnxbVwOy6GsbDonE7eNVEBbsZuGPsD9JdI6BO4Sgo3D4to11BJJK8h_w4qlwVC140RwJNE2XDo_D3RQ/s1600/farmshare+coffee+pot+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZGBKEmR-qpRCh_RrgNDsfXVVGlpjOKWvtMnMeIR_Omtz5-nQpP5p5rvf8cntRnxbVwOy6GsbDonE7eNVEBbsZuGPsD9JdI6BO4Sgo3D4to11BJJK8h_w4qlwVC140RwJNE2XDo_D3RQ/s320/farmshare+coffee+pot+019.JPG" width="320" /></a></div><span style="color: #7f6000;">One squash made quite a lot of filling. We decided to just fill one package of wonton wrappers, which made enough for 4 for dinner. The leftover filling also made an interesting side dish the next day.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-37085742960134562282010-11-17T17:27:00.000-05:002010-11-17T17:27:22.731-05:00Fall CSA - Stuffed Squash<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">We're into the end of the second week of our Fall CSA and, so far, there seems to be as much, if not more, in our boxes than we had in the summer share. </span><br />
<span style="color: #7f6000;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMgzftr7Ky7QcLcd_Rq_fqrWi2gsY8nunKR2-HwnGd4ZthcynB6HkVSCWbgCU-E8r63B2W2DaiDeebUXfcruDnxgQTwyuyfYn6ANBi347TBdxMvpvT6cv08w_Hj2DhwwV0VAkWC35tcM/s1600/farmshare+coffee+pot+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMgzftr7Ky7QcLcd_Rq_fqrWi2gsY8nunKR2-HwnGd4ZthcynB6HkVSCWbgCU-E8r63B2W2DaiDeebUXfcruDnxgQTwyuyfYn6ANBi347TBdxMvpvT6cv08w_Hj2DhwwV0VAkWC35tcM/s320/farmshare+coffee+pot+002.JPG" width="320" /></a></div><span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">Both weeks we got several small wintersquashes that were tan with deep green stripes, some oblong and some more pumpkin shaped. I've never cooked these before and decided to try my hand at stuffing them when we had friends over this weekend. The abundance of kale we had found it's way into the squashes as well.</span><br />
<br />
<b><span style="color: #7f6000;">Winter Squashes stuffed with Kale, Sausage and Orzo</span></b><br />
<span style="color: #7f6000;">serves 4-6 </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBLm78_7XyjXCmrGU3dCQUaXXQ7EZIEwNw1wQESFhkw_PHLvK3FaH_SS-x7Bhhyphenhyphen_2KfY-neCovk14p9q78zj0EM7GWa6YQt7Wv1RYEa8q-DG_yJR6ThUaBFLxUvlkt4nEnfQwZz2ehTk/s1600/farmshare+coffee+pot+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBLm78_7XyjXCmrGU3dCQUaXXQ7EZIEwNw1wQESFhkw_PHLvK3FaH_SS-x7Bhhyphenhyphen_2KfY-neCovk14p9q78zj0EM7GWa6YQt7Wv1RYEa8q-DG_yJR6ThUaBFLxUvlkt4nEnfQwZz2ehTk/s320/farmshare+coffee+pot+015.JPG" width="320" /></a></div><span style="color: #7f6000;"></span><br />
<span style="color: #7f6000;">8 small winter squashes, halved, seeds scooped out</span><br />
<span style="color: #7f6000;">2 bunches kale, stems removed, coarsely chopped</span><br />
<span style="color: #7f6000;">1 small onion, finely chopped</span><br />
<span style="color: #7f6000;">2 cloves garlic, minced</span><br />
<span style="color: #7f6000;">6 sausage links, I used a chhicken/fontina sausage, sliced</span><br />
<span style="color: #7f6000;">approx 1/4 to 1/3 lb orzo pasta, cooked according to package directions</span><br />
<span style="color: #7f6000;">1 can white beans, drained</span><br />
<span style="color: #7f6000;">1/2 cup dried cranberries</span><br />
<span style="color: #7f6000;">olive oil</span><br />
<span style="color: #7f6000;">1 T chopped basil</span><br />
<span style="color: #7f6000;">salt/pepper to taste</span><br />
<span style="color: #7f6000;">about 1/3 cup dry white wine</span><br />
<span style="color: #7f6000;">1 pat butter, about 1 T</span><br />
<span style="color: #7f6000;">grated Parmesan, if desired, for topping, about 1/2 cup </span><br />
<br />
<span style="color: #7f6000;">Preheat oven to 350</span><br />
<span style="color: #7f6000;">Place cut squash in a large roasting pan that has about 1/2 inch of water in the bottom, cut side down. Roast for 1/2 hour to 45 minutes, until they are almost fully tender. This time may vary greatly depending on the squash you use. Mine wereVERY hard and took a bit longer than the 45 minutes.</span><br />
<br />
<span style="color: #7f6000;">In the mean time, cook the orzo to package directions and drain.</span><br />
<br />
<span style="color: #7f6000;">Cook the sausage slices over medium heat until cooked through and lightly browned, Remove from pan.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">In same pan, add olive oil to coat and cook onion and garlic over medium/low heat until softened. Add the chopped kale and cook, stirring, until the kale has cooked down a bit and is tender. Remove from pan. If you used a chicken/cheese sausage there may be quite a lot of browned bits in the pan. Turn heat to high and add the wine to browned bits, scraping to incorporate them. When reduced and thickened, lower heat and swirl the butter in.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Mix Orzo, sausage, kale mixture, liquid from pan in large bowl with the cranberries, beans, salt/pepper to taste and the basil. Taste and adjust seasoning. It it seems dry, toss with a bit more olive oil.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Remove squash from pan, turn over and lightly salt and pepper the insides. Drain all water from pan and put the squash back in, cut side up this time. Fill with the orzo mixture, mounding as much in as will fit, top with grated Parmesan, if using, and put back in oven for about 1/2 hour to heat through.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">The beans and cranberries worked well, along with the squash, to offset the bitterness of the kale and the richness of the sausage. They were a hit.</span><br />
<span style="color: #7f6000;"> </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com2tag:blogger.com,1999:blog-3752872086448359604.post-47402328818333505622010-11-04T07:55:00.000-04:002010-11-04T07:55:44.816-04:00Week 22 - More tarts, less guilt and some drunken carrots<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<br />
<span style="color: #7f6000;">We're big fans of pies and tarts, both sweet and savory, around here. The problem is that, while I'm very happy with my standard butter pastry crust, it calls for a lot of butter; making it seem better suited for special occasions than for weeknight dinners. It really is kind of pointless to feel proud of eating all these vegetables if I surround them with sticks of butter.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">So, I did some looking around and found a savory olive oil tart crust that's quick and easy and almost guilt-free. I'll never replace my flaky crust completely, but this will mean more tarts around here. This week's tart is a mix of escarole, leeks and goat cheese. It made both a good dinner and a tasty brown bag lunch cold the next day.</span><br />
<br />
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</span><br />
<b><span style="color: #7f6000;">Savory Olive Oil Tart Crust.</span></b><br />
<span style="color: #7f6000;">(makes enough to line one 10-11" tart pan)</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 cup whole wheat flour</span><br />
<span style="color: #7f6000;">1 cup white flour</span><br />
<span style="color: #7f6000;">1 tsp salt</span><br />
<span style="color: #7f6000;">1 tsp dried basil, optional (or herb of your choice)</span><br />
<span style="color: #7f6000;">1/4 cup olive oil</span><br />
<span style="color: #7f6000;">1/2 cup cold water</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Whisk flours, salt and herbs together to blend. Use a fork to mix in the olive oil and water. When the dough comes together, give it a few quick kneads right in the bowl. Add a few more drops of oil and water, if necessary, to bring the dough together. At this point, you can roll it out immediately and line the tart pan. It takes a little work to roll it out, but you will be able to get it quite thin. Line the tart pan, cover with plastic wrap and chill for at least 1/2 hour. During this time you can preheat the oven and make your tart filling.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<b><span style="color: #7f6000;">Escarole and Goat Cheese Tart</span></b><br />
<span style="color: #7f6000;">Preheat oven to 400.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 bunch escarole, roughly chopped, thicker parts of stems removed</span><br />
<span style="color: #7f6000;">2 small leeks or a small onion, finely chopped</span><br />
<span style="color: #7f6000;">5 pieces of bacon, excess fat removed and chopped</span><br />
<span style="color: #7f6000;">3 eggs</span><br />
<span style="color: #7f6000;">1 1/2 cups milk</span><br />
<span style="color: #7f6000;">Salt and pepper to taste</span><br />
<span style="color: #7f6000;">4 oz. fresh goat cheese.</span><br />
<br />
<span style="color: #7f6000;">Cook bacon over medium heat until cooked through and beginning to crisp. Do not over-brown. Add leeks or onions to pan and continue to cook until they are soft but not brown. Stir in the escarole and cook, stirring, until it begins to wilt but is not fully broken down.</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">In the meantime, whisk the eggs and milk together and season with salt and pepper. </span><br />
<br />
<span style="color: #7f6000;">Distribute the escarole, bacon mixture in the bottom of the tart shell. Pour the egg mixture over the top and dot all over with the goat cheese. Bake at 400 for 25-35 minutes, until the custard feels firm in the middle and the top of the goat cheese is beginning to brown. Remove from oven and let cool on a wire rack at least 10 minutes before serving. Can be served hot, room temperature or cold.</span><br />
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<b><span style="color: #7f6000;"> Drunken Carrots...</span></b><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcBuPM2mAmYBUTegxnNqmR8LqpFVuZVnAgW7uQgsV1yzbrp1lOK3QqlbEHbCF62SoCfo3bd4-4Zd-SFZ-0oddWV8mXVwWcIapumUZEWGWb2X_y41BFFnP3Xia66Y6zWy_UNwH5uKylBQ/s1600/100_0893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcBuPM2mAmYBUTegxnNqmR8LqpFVuZVnAgW7uQgsV1yzbrp1lOK3QqlbEHbCF62SoCfo3bd4-4Zd-SFZ-0oddWV8mXVwWcIapumUZEWGWb2X_y41BFFnP3Xia66Y6zWy_UNwH5uKylBQ/s320/100_0893.JPG" width="320" /></a></div><br />
<span style="color: #7f6000;">I also had some fun with the carrots this week. My company imported a new Limoncello that I've been working with. It was still out on the counter the other night, so it wound up in our carrots. It turned out to be a great combination. If you have any Limoncello in the house, give it a try. No real recipe here, just slice carrots and cook, covered, in a saute pan with a small amount of water until almost tender. Take the lid off and add a bit of butter, 2 or 3 tablespoons of Limoncello, salt and a generous amount of pepper. Cook stirring, until most of liquid evaporates and forms a glossy coating on the carrots.</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-86347425349610745962010-10-30T11:10:00.001-04:002010-10-30T16:35:23.272-04:00Week 22 - Catching Up<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;">Our older son is finished with his Master's Degree and came back from Texas last week so there hasn't been much time for posting. To make up for it, here is a longish post with a couple of recipes.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
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<span style="color: #7f6000;">This week was week 22, the last week of the regular farm share. As you can see, we got a terrific assortment of goodies. This has been a wonderful experience which will continue as we have also purchased a fall share which takes us into December and then will continue to use what we've frozen and put by and also focus on buying local produce.Without any reservations whatsoever, we will definitely sign up the CSA next year as well. We've enjoyed it and have definitely saved a considerable amount of money as well.</span><br />
<br />
<span style="color: #7f6000;">Here are some things I've learned along the way:</span><br />
<ul><li><span style="color: #7f6000;">The day the farm share arrives is the day to prep as much as possible. Wash, spin and bag the greens right away they're much more likely to be used throughout the week. A paper towel thrown in the bottom of the bag keeps them fresh longer.</span></li>
<li><span style="color: #7f6000;">Be realistic about what's actually going to be used during the week and blanch, roast, can, freeze the rest in the beginning. Otherwise, the vegetables will wither and age while waiting in the fridge. Ask me how I know.</span></li>
<li><span style="color: #7f6000;">Plan the meals around the vegetables. For me this didn't mean eliminating meat but it did take a back seat and I think we've had a much healthier diet because of that. </span></li>
<li><span style="color: #7f6000;">Be open to new combinations. I probably wouldn't have gone to the supermarket and bought turnip greens, hot peppers, eggs and goat cheese with the plan of combining them in an omelet for dinner, but the results were delicious.</span></li>
</ul><span style="color: #7f6000;">We used the cabbage from last week as part of our son's first dinner home. I love the name of this dish, which comes from the sounds it makes while cooking.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwzWySGiJwVMlnmS_Ir5jP4I8atx9PrfHoQFkhNSlkWYhea5_XAGb6o5gqkPWPSV6mb-e1BALcsY9JWsrq2QBfK5Z0Zeien_2kf_W6Oi3patQZDxpE-Jbl_jsCRGsOjc8OKG5KPCrG4A/s1600/100_0880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwzWySGiJwVMlnmS_Ir5jP4I8atx9PrfHoQFkhNSlkWYhea5_XAGb6o5gqkPWPSV6mb-e1BALcsY9JWsrq2QBfK5Z0Zeien_2kf_W6Oi3patQZDxpE-Jbl_jsCRGsOjc8OKG5KPCrG4A/s320/100_0880.jpg" width="320" /></a></div><br />
<span style="color: #7f6000;"><b>Bubble and Squeak</b></span><br />
<span style="color: #7f6000;">1 small head cabbage, cored and coarsely shredded</span><br />
<span style="color: #7f6000;"> 1 medium onion, finely chopped, or 2 small leeks, white part only, finely sliced</span><br />
<span style="color: #7f6000;">4 -5 medium/large Potatoes, preferably a yellow or gold variety </span><br />
<span style="color: #7f6000;">2 T butter</span><br />
<span style="color: #7f6000;">2 T olive oil</span><br />
<span style="color: #7f6000;">Salt, pepper</span><br />
<span style="color: #7f6000;">1 T caraway seeds, optional </span><br />
<br />
<span style="color: #7f6000;">Scrub the potatoes and partially cook, leaving the skins on. The quickest way to do this is to pierce them a couple time with a knife and microwave for about 4 minutes. Let sit until cool and then cut into 1/2" cubes. </span><br />
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<span style="color: #7f6000;">Heat oil and butter in a large, heavy skillet and cook the onions or leaks over medium/low heat until softened. This will take about 10 minutes for the onions or up to 20 minutes for the leeks</span>. <span style="color: #7f6000;">Do not brown</span>.<br />
<br />
<span style="color: #7f6000;">Add the cabbage, potatoes and salt and pepper, stir to distribute the butter and oil and cover. Cook over medium, low heat, stirring occasionally, until the cabbage has softened.</span> <span style="color: #7f6000;">If it begins to stick, add some more butter or oil and lower the heat, if necessary. When softened, raise the heat a bit , adjust the salt and pepper, add 1 T caraway seeds, if using, and cook, stirring often, until some of the potatoes brown a bit.</span> <span style="color: #7f6000;">This works well as a side dish for salmon, which is what we had, or pork chops, ham or corned beef.</span><br />
<br />
<span style="color: #7f6000;">Here, by the way, is the previous week's farm share.</span><br />
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<span style="color: #7f6000;">For the last two weeks, I've been roasting and freezing the butternut squash for use later. This turns out to be an incredibly easy process.</span><br />
<br />
<span style="color: #7f6000;"><b>Easiest Roasted Butternut Squash</b></span><br />
<span style="color: #7f6000;">Preheat oven to 350 degrees</span><br />
<span style="color: #7f6000;">Poke a few holes in the squash but don't bother to peel it or cut the ends off. </span><br />
<span style="color: #7f6000;">Place in pan or on baking sheet and bake, uncovered until it's softened and the skin is beginning to brown. Approximately 1 to 1 1/2 hours, depending on the size of the squash.</span><br />
<span style="color: #7f6000;">Remove from oven and while still fairly hot, slice in half. Scoop out the seeds and strip the skin off. The skin strips off very easily, which if you've ever peeled a raw butternut squash you'll love!</span><br />
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<span style="color: #7f6000;">To freeze as a puree just process in a food processor and, when cool, bag in freezer bags. If you leave it unseasoned, you'll have the option of using it for either sweet or savory dishes later on. </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-59968547220595867462010-10-17T10:02:00.000-04:002010-10-17T10:02:37.648-04:00Week 19 - Fall Colors<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<span style="color: #7f6000;">It's been a classic Fall in New England kind of weekend; crisp air, patches of dark clouds scudding across bright blue sky, leaves swirling on the deck. It gave me the urge to put things by, to clean out drawers, to make soup, to capture this short season before the next one closes in. First, there was a lot of blanching and freezing to do</span>. <span style="color: #7f6000;">Corn, green beans and pureed eggplant all packaged and frozen. Then, a roasted fall vegetable soup.</span><br />
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<b><span style="color: #7f6000;">Roasted Autumn Vegetable Soup</span></b><br />
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<span style="color: #7f6000;"> <u>For the roasted Vegetables:</u> </span><br />
<span style="color: #7f6000;">3 Turnips - peeled and cut into 1" cubes</span><br />
<span style="color: #7f6000;">1 Small butternut squash - peeled and cut into 1" cubes</span><br />
<span style="color: #7f6000;">1 Bunch baby carrots - washed, scraped and the larger ones cut into 1/2 or 1/3s</span><br />
<span style="color: #7f6000;">1 T Olive oil</span><br />
<span style="color: #7f6000;">1 T Maple syrup - grade B for best flavor </span><br />
<span style="color: #7f6000;">Salt </span><br />
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<span style="color: #7f6000;">Preheat oven to 350. Toss vegetables with salt, olive oil and maple syrup in a shallow baking dish and bake for approximately 1 1/2 hours, turning occasionally, until vegetables are quite soft and a bit caramelized. </span><br />
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<span style="color: #7f6000;">Remove from oven and set aside.</span><br />
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<u><span style="color: #7f6000;">For the soup:</span></u><br />
<span style="color: #7f6000;">Roasted vegetables from above</span><br />
<span style="color: #7f6000;">1/2 medium onion, finely chopped</span><br />
<span style="color: #7f6000;">1 T butter</span><br />
<span style="color: #7f6000;">5 sprigs of fresh thyme, leaves only</span><br />
<span style="color: #7f6000;">2-4 cups water (add more or less, depending on desired consistency) </span><br />
<span style="color: #7f6000;">Salt, Pepper to taste</span><br />
<span style="color: #7f6000;">1 T Maple syrup</span><br />
<span style="color: #7f6000;">4-6 dashes Tabasco Sauce</span><br />
<span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;">In heavy soup pot over low/medium heat, cook onion and thyme leaves in melted butter until onions are translucent and quite soft and thyme is fragrant. Don't brown. Turn off heat. Add vegetables and 1 cup or more of the water and begin to puree with an immersion blender. ( place in food processor or blender at this point) Blend, adding water as needed until you have a smooth, thick soup. Add maple syrup, Tabasco sauce and salt and pepper to taste and heat over low/medium heat until heated through, taking care to not let it stick. Serve with more fresh thyme, kale chips, croutons or crusty bread. Makes about 8 cups.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA341Ra72RG1LrXYpuH7i0iDknXRZzTbXnhUKANqXd-GxPLNcGcDApzaCQUA2-aLq-OaS-80Keb74anLVYtRHBkcC-V0h-jDPhkBpZLrq-MWnDqb2QFug8EWKd2lise69i6fRG_rwxOI/s1600/100_0875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCA341Ra72RG1LrXYpuH7i0iDknXRZzTbXnhUKANqXd-GxPLNcGcDApzaCQUA2-aLq-OaS-80Keb74anLVYtRHBkcC-V0h-jDPhkBpZLrq-MWnDqb2QFug8EWKd2lise69i6fRG_rwxOI/s320/100_0875.jpg" width="320" /></a></div><br />
<span style="color: #7f6000;">We're reaching the end of the regular CSA and I'm definitely going to miss it. Right now, we are getting terrific variety and quantity. In a few weeks we'll switch over to the somewhat smaller Fall CSA which will take us into December. After that it will be a bit of a free swim at Tale of Two Farm Shares. We'll look for ways to creatively use what's in the freezer and pantry from the CSA, try to continue to buy local and cook some other things just for fun. Hope you'll stay with us.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAo7OyeD8o-8H9OJWkB6UnIEHhDZPClV5joc3bowt6KIlzo7_hb6qfoO3SnbMzY-qfICPuLSSAa4DpGDGtJQq29vR2Y61VQPX6Rz6QHX3ShfFckab4pqyVVh1iKVfSozJZu4QgJkUarU/s1600/100_0865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAo7OyeD8o-8H9OJWkB6UnIEHhDZPClV5joc3bowt6KIlzo7_hb6qfoO3SnbMzY-qfICPuLSSAa4DpGDGtJQq29vR2Y61VQPX6Rz6QHX3ShfFckab4pqyVVh1iKVfSozJZu4QgJkUarU/s320/100_0865.jpg" width="320" /></a></div>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com1tag:blogger.com,1999:blog-3752872086448359604.post-41391868193868213092010-10-10T11:32:00.002-04:002010-10-11T06:57:00.041-04:00Week 18 - Soup's on<span style="color: #7f6000;">[Posted by Ruth]</span><br />
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<span style="color: #7f6000;">This week brought new additions to our farm share. We got two enormous sweet potatoes and the first Brussel sprouts. I know Brussel sprouts are not for everybody, but my husband and I love them. The trick with them is to not overcook them; that's when they become 'cabbagey'.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9hQnZdi4ReZyU7hDg2Fss1nVEYKfKaOrE5rUTh8-Ly-XbIJEz2JAuTmQCMD6e4Z38e0IFJilQRFhBgXCZ1-nDisuml-LqNtwxwdDnk6uUpUCYHP3UjGlo5I0PsRoCqsd_fCFQTFCe4s/s1600/dcp_1285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9hQnZdi4ReZyU7hDg2Fss1nVEYKfKaOrE5rUTh8-Ly-XbIJEz2JAuTmQCMD6e4Z38e0IFJilQRFhBgXCZ1-nDisuml-LqNtwxwdDnk6uUpUCYHP3UjGlo5I0PsRoCqsd_fCFQTFCe4s/s320/dcp_1285.jpg" width="320" /></a></div><br />
<span style="color: #7f6000;">Looking at the sweet potatoes and turnip greens sitting on the table made me want to use them in a soup, juxtaposing the sweet of the potato with the bitter from the greens. Since I had a freezer full of chicken stock thanks to the freezer special for chicken from <a href="http://www.stonegardensfarm.com/">Stone Gardens Farm </a>(and, yes, I took the feet too!), soup seemed like a great idea. This soup bears a passing resemblance to Italian Wedding soup.</span><br />
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<span style="color: #7f6000;"><b>Sweet Potato and Turnip Green Soup with Meatballs</b></span><br />
<span style="color: #7f6000;">(This makes a large pot, enough for dinner for 4 the first night w/ leftovers for another night)<b> </b></span><br />
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<span style="color: #7f6000;">10 cups chicken stock, homemade if you have it</span><br />
<span style="color: #7f6000;">3 small leaks - just the white and tender green portion</span><br />
<span style="color: #7f6000;">2 very large sweet potatoes (about 2 1/2-3 lbs) peeled and diced</span><br />
<span style="color: #7f6000;">1 bunch turnip greens, leaves coarsely chopped and some of the stems finely chopped</span><br />
<span style="color: #7f6000;">2 cans white beans, drained</span><br />
<span style="color: #7f6000;">1 batch meatballs - recipe follows.</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
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<span style="color: #7f6000;">Bring stock to a simmer and add in leaks, sweet potatoes and turnip greens. Simmer until all vegetables are cooked through and quite soft. Add drained white beans and meatballs and simmer very gently for about 10 more minutes. Enough for the flavors to blend but not enough to break up the meatballs. Adjust salt and pepper and serve w/ crusty bread. Like most soups, this is even better the next day. </span><br />
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</span><br />
<span style="color: #7f6000;"><u>Meatballs</u></span><br />
<span style="color: #7f6000;">2 lbs ground meat (I use 1 lb each of beef and pork)</span><br />
<span style="color: #7f6000;">1/2 small onion, finely chopped </span><br />
<span style="color: #7f6000;"><u> </u>1 egg</span><br />
<span style="color: #7f6000;">Approx 1/2 cup panko bread crumbs, add more if necessary to bind</span><br />
<span style="color: #7f6000;">1 T Worcestershire sauce</span><br />
<span style="color: #7f6000;">2 T chile sauce or Ketchup</span><br />
<span style="color: #7f6000;">2 T prepared horseradish</span><br />
<span style="color: #7f6000;">1 T prepared mustard</span><br />
<span style="color: #7f6000;">salt, pepper to taste</span><br />
<span style="color: #7f6000;">olive oil for pan</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Preheat oven to 375. Lightly oil a large jelly roll pan or other baking sheet. Cook onion in a bit of olive oil over medium heat until translucent. Mix all ingredients, except the olive oil for pan, in a large bowl, preferably with your hands or a large fork. Don't over mix, stop when all ingredients are incorporated and before you smush the meat up too much. Form into small/bitesized meatballs, place on baking pan and bake at 375 for approx 30 minutes; until browned on the bottom and cooked through. Let rest for at least 20 minutes before putting in the soup. Note: you can use this same recipe for a meatloaf. Just reduce oven temp to 350, form into a loaf and bake for 50-60 minutes, topped w/ more chile sauce or ketchup if you like</span><br />
<span style="color: #7f6000;"> </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-83842859790030379832010-10-01T14:44:00.001-04:002010-10-01T14:45:50.163-04:00Week 17 - Oeuf Cocotte<span style="color: #7f6000;">I've found a pretty elegant and simple way to use up just about any leftover vegetable. In his terrific book, "More Fast Food My Way", Jacques Pepin has a recipe for Oeuf Cocotte. His calls for a base of creamed mushrooms, but you can use just about anything. In our case, I used some of the leftover '<a href="http://twofarmshares.blogspot.com/2010/08/week-11-halfway-point.html">panic ratatouille</a>' that I tend to make on Wednesday nights when I realize that I need to use up the rest of the vegetables before the next onslaught arrives on Thursday. It's a simple combination of cooked vegetables (or meats, chicken or whatever combination you like) and a bit of cheese, topped with an egg and poached in a water bath on the stove top. I had the day off today and this made a lovely late breadfast.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6HhEfuHPQqyq48ai84_lAIAzpZVwjpZGfChuL3Nlvm27OBV1UB8OiXukqBHGQyKQxs3eoTJpnMJAl-3ijxLlTG3XNnLar6gTRwOV_jbjfuB2FGNbDXrtsI9HWyCvEgY0Vp0BIFHxgBk/s1600/100_0855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU6HhEfuHPQqyq48ai84_lAIAzpZVwjpZGfChuL3Nlvm27OBV1UB8OiXukqBHGQyKQxs3eoTJpnMJAl-3ijxLlTG3XNnLar6gTRwOV_jbjfuB2FGNbDXrtsI9HWyCvEgY0Vp0BIFHxgBk/s320/100_0855.jpg" width="320" /></a></div><br />
<span style="color: #7f6000;"><b>Oeuf Cocotte</b> <i>(Adapted from More Fast Food My Way by Jacques Pepin)</i></span><br />
<span style="color: #7f6000;">Per single serving:</span><br />
<br />
<span style="color: #7f6000;">Approx 1/2 cup of leftover ratatouille, cooked greens or mixture of cooked leftover vegetables and sausage, bacon, etc.</span><br />
<span style="color: #7f6000;">1 T half and half or light cream </span><br />
<span style="color: #7f6000;">2 T grated cheese (I used Gruyere)</span><br />
<span style="color: #7f6000;">1 egg</span><br />
<span style="color: #7f6000;">1 very small pat of butter</span><br />
<span style="color: #7f6000;">salt and pepper to taste</span><br />
<br />
<span style="color: #7f6000;">Have a saucepan with a cover deep enough to hold the ramekins and have the cover fit. Fill with enough hot water to come about 1/2 way up the ramekins. </span><br />
<br />
<span style="color: #7f6000;">For each individual serving fill a 1 cup ramekin or custard cup about half full of your already cooked vegetable mixture. If your mixture is a little on the dry side sprinkle the tablespoon of half and half or cream on top. Top with the grated cheese. Carefully crack the egg and place over the top of cheese. Sprinkle a small amount of salt and pepper over the top of the egg (just enough the season the egg) and top with the pat of butter. Place the ramekin in the pot of water and bring to a gentle boil. Cover the pot (not the individual ramekins) and simmer on low heat for 5-8 minutes, just until the white of the egg is set and the yolk is still quite runny. Serve immediately with bread or toast points to soak up the yolk.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxc4J7WILro6WRSn5jnkhRz15B4PsqejfgpTcRB-RUsrk57jrYtymeN1Hfvlak9K_8eZzSQsCh3gPROzkqtaPov-yOO1sH-n6Gw2-nhc_hP87qOtqGWWIo6gC5N8L7SFJHpugSjJa69k/s1600/100_0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxc4J7WILro6WRSn5jnkhRz15B4PsqejfgpTcRB-RUsrk57jrYtymeN1Hfvlak9K_8eZzSQsCh3gPROzkqtaPov-yOO1sH-n6Gw2-nhc_hP87qOtqGWWIo6gC5N8L7SFJHpugSjJa69k/s320/100_0849.jpg" width="320" /></a></div><br />
<span style="color: #7f6000;">This weeks farmshare is a great mix of late summer/early fall vegetables. We're probably getting to the last of the corn but these ears were still tender and sweet. The beets and turnips have already been roasted and will find there way into salads, etc. during the week. </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-30876314755177474552010-09-23T22:47:00.000-04:002010-09-23T22:47:47.581-04:00Week 16 - More Pie<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<span style="color: #7f6000;">The pie kick continues. Week 15 brought my first bunch of turnip greens which I paired with bacon and summer squash in a polenta crust. Here it is before baking...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXzc1pjlVItm660AN0QvEBnTajlxAY5tSVXri3Tn7EkMvYPsDYwquxq84WT68CN-w-bQAju9Fzd8-gv6-gDb4JgGIqGL1Bmy-EXuizTn9mhQhx_IrOFL_9o0xbcBr8OHNN_0udrI1ZeE/s1600/100_0831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXzc1pjlVItm660AN0QvEBnTajlxAY5tSVXri3Tn7EkMvYPsDYwquxq84WT68CN-w-bQAju9Fzd8-gv6-gDb4JgGIqGL1Bmy-EXuizTn9mhQhx_IrOFL_9o0xbcBr8OHNN_0udrI1ZeE/s320/100_0831.jpg" width="320" /></a></div><span style="color: #7f6000;"> And after baking.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkDT3gC8CJQBIYIEzmEvH0KbuN1S5aYtNkHP3CLbvfWhaxL2Iq2OClUdGJ5RR2Yo4AWpFhGmD-nCw8vnFRTgjIo4nUFDGyWUnKIj8Jdr8q2a0tc1WREihkhZlRfUm1OcCf7s4oLoGEZk/s1600/100_0833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkDT3gC8CJQBIYIEzmEvH0KbuN1S5aYtNkHP3CLbvfWhaxL2Iq2OClUdGJ5RR2Yo4AWpFhGmD-nCw8vnFRTgjIo4nUFDGyWUnKIj8Jdr8q2a0tc1WREihkhZlRfUm1OcCf7s4oLoGEZk/s320/100_0833.jpg" width="320" /></a></div><span style="color: #7f6000;"> It came out great although you'll notice that the attempt at a fluted edge was a waste of time. The polenta is just too soft to hold the shape. In fact, if you want to serve this piping hot straight from the oven, you'll be spooning it out, rather than slicing it. You might even want to put the polenta on top in that case. We let it sit for about 20 minutes and were able to cut and carefully serve the slices. At room temperature is should slice very well. We didn't have a chance to test this theory; it was long gone before it cooled!</span><br />
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<span style="color: #7f6000;"><b>Turnip Green/Summer Squash Pie with Potenta Crust</b></span><br />
<br />
<span style="color: #7f6000;">Preheat oven to 375.</span><br />
<span style="color: #7f6000;">You can make your own polenta instead of using the packaged, but the packaged worked very well here and made this a quick weeknight meal. </span><br />
<br />
<span style="color: #7f6000;"><b> </b><u>Polenta Crust</u></span><br />
<span style="color: #7f6000;">1 Package (18 oz) ready made, organic polenta<b> </b></span><br />
<span style="color: #7f6000;">4 T unsalted butter, softened</span><br />
<span style="color: #7f6000;">1/2 cup grated Parmesan cheese</span><br />
<span style="color: #7f6000;">Salt and pepper, if needed - depends on the polenta you use </span><br />
<br />
<span style="color: #7f6000;">Place all ingredients in a food processor and pulse until completely blended. Press into a standard sized pie pan. (See above, don't bother to flute the edges)</span><br />
<span style="color: #7f6000;"><b> </b></span><br />
<span style="color: #7f6000;"><u>Filling</u></span><br />
<span style="color: #7f6000;">5 thick slices bacon (we used applewood smoked) cut up</span><br />
<span style="color: #7f6000;">1/2 medium onion, coarsely chopped</span><br />
<span style="color: #7f6000;">1 clove garlic, chopped </span><br />
<span style="color: #7f6000;">1 bunch turnip greens - coarsely chopped</span><br />
<span style="color: #7f6000;">1 small/medium summer squash, thinly sliced into 1/2 rounds</span><br />
<span style="color: #7f6000;">1 T minced fresh basil </span><br />
<span style="color: #7f6000;">Salt and pepper to taste </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Cook bacon pieces over medium heat until crisped, but not over-browned. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan. Saute the onion and garlic in the bacon drippings until softened. Add the turnip greens and squash and cook over medium heat until just cooked through, stopping before the squash gets too soft. Add salt and pepper to taste (careful with the salt, the bacon and the cheese in the crust will add quite a bit) and stir in the basil. Turn the vegetables into the crust and bake over a cookie sheet to catch any drips for 30-40 minutes, until the crust is beginning to turn a light golden brown and the filling has cooked down. Let cool for at least 20 minutes before slicing.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Here is the haul for week 16. The week brought a huge amount and variety. It was great to get some more corn before the season ends. They were small, very sweet, tender ears. There was also a head of lettuce. I was actually happy to see it so I guess I'm over the Spring lettuce overload syndrome!</span><br />
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<span style="color: #7f6000;"><b> </b> </span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-26767816639125291732010-09-17T16:34:00.001-04:002010-10-01T14:47:29.481-04:00Week 14/15 - A Couple of Pies<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<span style="color: #7f6000;">With the arrival of the cooler weather, I've been getting reacquainted with my oven. The fist pie is a long time favorite of mine that I first had at my sister Phyllis' house. This is one of the tastes I think of when I think of summer. You have to make it when there are good, ripe tomatoes to be had. It's fast and simple and is a great picnic dish. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8p2GrcQIT86M4KiuEnvW0_Y7U35_DByNda9eZDpt6pGNmZY1ASPZYl491cB_5xx0dVVYI4PL1VwjYAjyJEFJlXQbbGUJ8lztQW_kHCGvIrzF6uWHNb8sh0SMMtzBgdylnf0jqf82RYw/s1600/100_0813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8p2GrcQIT86M4KiuEnvW0_Y7U35_DByNda9eZDpt6pGNmZY1ASPZYl491cB_5xx0dVVYI4PL1VwjYAjyJEFJlXQbbGUJ8lztQW_kHCGvIrzF6uWHNb8sh0SMMtzBgdylnf0jqf82RYw/s320/100_0813.jpg" /></a></div><br />
<b><span style="color: #7f6000;">Tomato Pie</span></b><br />
<span style="color: #7f6000;">1 unbaked Pie Crust (you can refer to the <a href="http://twofarmshares.blogspot.com/2010/06/week-3-veggies-night-out.html">"Veggies Night Out"</a> post from 6-18-10 for my pie crust recipe, use your own, or use a prepared pie crust) I do this in a large, 12" pie plate. Alternately, you can use a tart pan - just do only 1 layer of tomatoes if using a tart pan.</span><br />
<br />
<span style="color: #7f6000;">Approx 2 T flour (Wondra if you have it), </span><br />
<span style="color: #7f6000;">2 or 3 ripe tomatoes, sliced (if they are <u>very</u> juicy tomatoes, remove the seeds and pulp)</span><br />
<span style="color: #7f6000;">Salt and Pepper to taste</span><br />
<span style="color: #7f6000;">1 cup grated cheddar cheese, white looks better in the finished product</span><br />
<span style="color: #7f6000;">Approx 6 T mayonnaise (as much as you need to place even 'dots' over the top)</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Preheat oven to 375. Sprinkle flour in bottom of pie shell. Use more or less depending upon how juicy the tomatoes are. Arrange tomato slices in 1 layer, slightly overlapping. Sprinkle with salt and pepper and about 1/3 of the cheese. Put a second layer of tomatoes on top of the first, sprinkle with salt and pepper and the rest of the cheese. Dot the mayonnaise all over the top of the pie. Bake until top is browned and bubbly, approx 30-40 minutes. Let cool to room temperature and serve.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">The second pie I made this week was a cabbage pie from <i>How to Cook Everything Vegetarian </i>by Mark Bittman. We were happy enough with the results but think this one still needs work. It is a cabbage pie with a biscuit-like topping. The filling was very good but I would have liked the crust to be a bit more biscuity and less eggy. My husband liked the crust the way it was, so who knows?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH12KMvImlNiLThgvu2V7J6DM465Oh8o3YGwO1J2YUdCSSsi1WjQAmLmpCPHFq_xPfNUV6jtiRrZD9-aTxgtp1ObFMYlaY7xoHmzDYwp87NkKSiTWYlyDrPR-umsAkeKR7fXo9HxuDQQ/s1600/100_0821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNH12KMvImlNiLThgvu2V7J6DM465Oh8o3YGwO1J2YUdCSSsi1WjQAmLmpCPHFq_xPfNUV6jtiRrZD9-aTxgtp1ObFMYlaY7xoHmzDYwp87NkKSiTWYlyDrPR-umsAkeKR7fXo9HxuDQQ/s320/100_0821.jpg" /></a></div><span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;"><b>Cabbage Pie <i>adapted from "How to Cook Everything Vegetarian" </i></b></span><br />
<span style="color: #7f6000;">1 small/medium head cabbage, shredded</span><br />
<span style="color: #7f6000;">1 small onion, chopped</span><br />
<span style="color: #7f6000;">4 T butter</span><br />
<span style="color: #7f6000;">1 tsp caraway seeds</span><br />
<span style="color: #7f6000;">Salt and pepper to taste</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Top and Bottom</span><br />
<span style="color: #7f6000;">3 eggs</span><br />
<span style="color: #7f6000;">1 cup whole milk yogurt or sour cream (I used Greek yogurt)</span><br />
<span style="color: #7f6000;">3 T mayonaise</span><br />
<span style="color: #7f6000;">1/2 Baking Powder</span><br />
<span style="color: #7f6000;">1 1/2 cups flour.</span><br />
<span style="color: #7f6000;">1/2 tsp salt </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">1 cup shredded Gruyere Cheese</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Prereheat oven to 375. Melt butter in large skillet and cook cabbage and onions over medium heat until softened, but not browned. Add salt, pepper and caraway seeds.</span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">Combine flour, baking powder and salt in a small bowl. In a larger bowl, combine yogurt and mayonnaise. Whisk in the eggs. Add the flour mixture and mix just until incorporated. </span><br />
<span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">In a 9" x 12" glass baking or casserole dish, spread a little bit less than 1/2 of the biscuit mixture on the bottom. Sprinkle 1/2 the cheese over the biscuit. Top with the cabbage mixture and then the remaining cheese. Spread the remaining biscuit mixture over the top. Try to cover the entire top. Bake for 40-45 minutes, until the top is puffed and shiny brown. Remove from oven and let sit for 15 minutes before serving.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2aQyznEJyLEQRKLpe4mezty2MglJ1ClwPakdS23U1v41JGBm_BEDG6m4MI9v34iWnRxoIiNMZqJ2rx9Y0GnpPIAJfLwjT3VP446Q3Y6CJ0yP5zdUEO2EmPoPy0WqQs6awCmethqqAPw/s1600/100_0824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2aQyznEJyLEQRKLpe4mezty2MglJ1ClwPakdS23U1v41JGBm_BEDG6m4MI9v34iWnRxoIiNMZqJ2rx9Y0GnpPIAJfLwjT3VP446Q3Y6CJ0yP5zdUEO2EmPoPy0WqQs6awCmethqqAPw/s320/100_0824.jpg" /></a></div><span style="color: #7f6000;"><br />
</span><br />
<span style="color: #7f6000;">This also reheated well the next day.</span><br />
<br />
<span style="color: #7f6000;">Here is the week 15 haul. We got edamame, which was a cool surprise!</span><br />
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</span>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0tag:blogger.com,1999:blog-3752872086448359604.post-42002745092809921622010-09-12T07:48:00.002-04:002010-09-15T20:41:42.798-04:00Week 14 - Back to School Fusion<span style="color: #7f6000;">[Posted by Ruth]</span><br />
<span style="color: #7f6000;">I don't have school-aged kids anymore but there's still something about this time of year that makes me want to go out and buy pens and a new notebook. I was feeling that way and missing making lunch for our sons last week so I make myself a very grown up PB and J to take for lunch. Peanut Butter and Hot Pepper Jelly on slices of Wave Hill Bread with a bit of Arugula. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoFI2isknow56szmNJfskK0YNDQRJQYPEe7Wak8PdmoQ6Yk3lGfc_Fu4mbet-u38VDZYekhvzyTop-kH8-oA8dYixIuYt_HlaaYdPk1yEpGDpCUymCaIoVhN4RC6vYMquNYgaomwlz24/s1600/100_0798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoFI2isknow56szmNJfskK0YNDQRJQYPEe7Wak8PdmoQ6Yk3lGfc_Fu4mbet-u38VDZYekhvzyTop-kH8-oA8dYixIuYt_HlaaYdPk1yEpGDpCUymCaIoVhN4RC6vYMquNYgaomwlz24/s320/100_0798.jpg" /></a></div><span style="color: #7f6000;"> </span><span style="color: #7f6000;">It was great, with almost a Spicy Thai quality..</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriycIivTOlSHR4CgsfelKXQBgBedLyJG9vbgiTMzjJJ40ikQQMVURbJHRBNRH240qJRBgQJwjGC7Z4zu1nQlmBkjwW9O3yiswLlK8d9vG72LRrqDg3ny7ElfYM0II4nYeI0G4QGCAaVc/s1600/100_0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjriycIivTOlSHR4CgsfelKXQBgBedLyJG9vbgiTMzjJJ40ikQQMVURbJHRBNRH240qJRBgQJwjGC7Z4zu1nQlmBkjwW9O3yiswLlK8d9vG72LRrqDg3ny7ElfYM0II4nYeI0G4QGCAaVc/s320/100_0799.jpg" /></a></div><span style="color: #7f6000;"> So when this week's farm share arrived and I saw all the peppers, both sweet and hot, I decided I had to make my own Hot Pepper Jelly. (Full disclosure: I used all the peppers in the bowl except the green pepper, saving that one for later.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWcCZvBeYfTvt08fVwUjiw0bMJHGnlfwrGeIXRU4maWPYrkumvQyTkOhwLbOFLbBidLY3AzGEa6c7yXofZinxKgrxkLhnm3m1_0_qojvbug55-b3UJuJT-9OJ1RmyZEM__iY0duJu6OI/s1600/100_0805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWcCZvBeYfTvt08fVwUjiw0bMJHGnlfwrGeIXRU4maWPYrkumvQyTkOhwLbOFLbBidLY3AzGEa6c7yXofZinxKgrxkLhnm3m1_0_qojvbug55-b3UJuJT-9OJ1RmyZEM__iY0duJu6OI/s320/100_0805.jpg" /></a></div><span style="color: #7f6000;"> </span><br />
<span style="color: #7f6000;"><b>Hot Pepper Jelly</b> <i>Adapted from Hotter Than Hell by Jane Butler</i></span><br />
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<span style="color: #7f6000;">Note: Have your canning equipment sterilized and ready. This made 8 half pints of jelly. Be sure to wash, sterilize and follow all USDA suggested practices for home canning. Be safe, don't skip any steps.<i> </i></span><br />
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<span style="color: #7f6000;">3 Large Peppers, seeded (I used 1 red, 1 yellow and one long red)</span><br />
<span style="color: #7f6000;">6 Hot Peppers - I took most of the seeds out but left the ribs for the extra heat</span><br />
<span style="color: #7f6000;">1 1/2 cups cider vinegar</span><br />
<span style="color: #7f6000;">6 1/2 cups sugar</span><br />
<span style="color: #7f6000;">2 3 oz packages of liquid pectin</span><br />
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<span style="color: #7f6000;">Chop peppers together in a food processor until finely chopped. Put in heavy saucepan with all other ingredients except pectin. Bring to a rolling boil and boil, uncovered for 30 minutes. Stir in pectin. Be sure to squeeze all the pectin out of the packages. Continue to boil for about 2 more minutes, until the jelly slides off a metal spoon in sheets when held perpendicular to the pot.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOj6rmkeaB42Z0uyrjwpKvlnYq0n7gQhUnFNYEbyeomfKLMQujVXQApyXBGpa4v_YpP-d7NmHBkazWpHKU7Z7Q6TwR5JB7etSZHq7i2k0wRQkjjNIW_3hyJsLPfwvRhWhQa6nuCCir6Oo/s1600/100_0808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOj6rmkeaB42Z0uyrjwpKvlnYq0n7gQhUnFNYEbyeomfKLMQujVXQApyXBGpa4v_YpP-d7NmHBkazWpHKU7Z7Q6TwR5JB7etSZHq7i2k0wRQkjjNIW_3hyJsLPfwvRhWhQa6nuCCir6Oo/s320/100_0808.jpg" /></a></div><br />
<span style="color: #7f6000;"> Spoon jelly into hot, sterilized jars, taking care to evenly distribute the chopped peppers and keeping the rims wiped clean. A canning funnel is a great help for this. Seal and process in boiling water bath for 5 minutes. Remove jars to towel and let cool completely. When cool, remove rings and pick up each jar by the seal to ensure the seal is tight. If any jar hasn't sealed, you can refrigerate it to use first. Grab the peanut butter and some bread or some crackers and cream cheese! I'm also thinking that combined with peanut butter, ginger and soy sauce, this would make a really interesting dip for grilled chicken.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl46kc2vn8t2NKjthobF9pc_hmFey6_ekQqG0LpP0qqimCQiQrYHMeO1s7IQWt1XOqA_3qATAB5ZruBO2rg6g0MQBYNv0lK5EiZJAorTaMIiMOQFhTQntCDvrQHadUyEPDVjPadQZGaTw/s1600/100_0810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl46kc2vn8t2NKjthobF9pc_hmFey6_ekQqG0LpP0qqimCQiQrYHMeO1s7IQWt1XOqA_3qATAB5ZruBO2rg6g0MQBYNv0lK5EiZJAorTaMIiMOQFhTQntCDvrQHadUyEPDVjPadQZGaTw/s320/100_0810.jpg" /></a></div>two farm shareshttp://www.blogger.com/profile/02640385955769771008noreply@blogger.com0