Some nice Fall recipes

October 15, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Autumn! Need I say more?!

I love this time of year for many reasons, but the main reason is because I allow myself the time to have so many cooking adventures. For example, this weekend alone we enjoyed: acorn squash stuffed with spinach and chard risotto, butternut squash chili, two roasted chickens, mashed potatoes with turnip, cranberry sauce and roasted broccoli----oh and two dairy-free, wheat-free pumpkin pies. Someone who does not know me may think I am preparing for Thanksgiving, but my family knows that every weekend in the fall I cannot help but whip up some of my favorite creations!



What are your favorite Autumn dishes? What fruits and veggies to you have in abundance? Read on for some delicious and SIMPLE recipes including napa cabbage, apples, cranberry, turnips, winter squash and green peppers!



Many Blessings.



Julie





I love stuffing a vegetable with other vegetables. For example, stuffing an acorn squash with Thanksgiving stuffing, rice and beans roasted vegetables or risotto with greens. Try some variation of this idea this month!





Roasted Root Veggie Soup

6 medium sweet potatoes, peeled and cubed into 2-inch chunks
4 large carrots, peeled and cut into large chunks
4 parsnips, peeled and cut into large chunks
2 medium celery root, peeled and cut into chunks
2 red potatoes
Extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated nutmeg
2 bulb garlic, peeled
8 cups vegetable stock
A dash of hot sauce

Roast all veggies and garlic in a roasting pan with extra virgin olive oil (drizzle and stir until coated) in a 400 degree oven for about 45 minutes until all vegetables are tender. Transfer batches of the veggies into a blender with the broth and blend well. Pour blended soup into a medium pot and heat on low, adding salt, pepper and nutmeg. FInally add a dash of hot sauce and stir well before serving.



Roasted Winter Squash



Cut any type of winter squash into large chunks and mix with olive oil, maple syrup, and sea salt , just to coat. Transfer to a baking pan and roast at 400 degrees until tender and caramelized. Enjoy as a winter side dish or add to chili and soups. Slice and add to Mexican foods like tacos or burritos. Use as a pizza topping. Use as a stuffing for ravioli or pierogies. Mix with warm apples and dried cranberries. Smash and add to waffle or pancake batter. There are so many uses for delicious, versatile winter squash!





carrots and parsnips

¼ c. olive oil
1-1/2 c. sliced leeks, rinsed well
8 large carrots, peeled and sliced on the diagonal, ½ inch thick
8 parsnips, peeled and sliced on the diagonal, ½ inch thick
sea salt and freshly ground black pepper

Warm oil in a large frying pan. Add leeks and sauté until soft. Add carrots and parsnips and sauté until crisp and tender about 17 minutes. Season with salt and pepper to taste. Serve immediately.


Cabbage Slaw

use Napa cabbage and peppers in this simple slaw! Substitute with whatever is on hand!

2 tablespoon toasted sesame oil
6 cups finely shredded napa cabbage
2 cup finely shredded bok choy
1/2 cup very thin sweet red pepper strips
1/2 cup seasoned rice vinegar or white vinegar

In a large mixing bowl combine finely shredded napa cabbage, finely shredded bok choy, and very thin red sweet pepper strips. In a small mixing bowl stir together seasoned rice vinegar or white vinegar and toasted sesame oil; immediately toss with the salad mixture. Makes 6 side-dish servings.


Turnips and Pears

Eileen Droescher

1 lb. turnips
3 pears
unsalted butter
1 onion, peeled and sliced thinly
2/3 cup walnuts, halves
salt and pepper, to taste
1/2 lemon
fresh chopped parsley

Cut turnip in half, then into 1/4 inch thick slices. Cut pears in half, core and cut into 1/4 inch thick slices. Saute turnips in butter until tender and crisp. Add pears and onions. Cook while stirring mixture for about 3 minutes. Add walnuts. Cook for 2 minutes. Season with salt and pepper. Squeeze lemon over mixture and sprinkle with parsley.


Turnip Fries

Nancy Vail
UC Santa Cruz Farm & Garden

turnips, peeled and chopped into French-fry strips
olive oil
sea salt
Lightly coat turnip strips with olive oil. Place on a flat baking sheet and sprinkle with sea salt. If desired, also sprinkle with your favorite herbs and spices. Bake a 350 degrees for 20 mins. Add any of the following herbs and spices before baking turnips: ground pepper, cayenne pepper, dried parsley, and/or dried basil.


3 GREAT WAYS TO USE PEPPERS-------

Stuffed Pepper Soup

1 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 cups chopped green bell pepper
2 tablespoons olive oil
1/2 lb. lean ground beef or turkey or chicken
1/4 cup uncooked brown rice
16 oz. crushed tomatoes
1/2 cup tomato juice
3 cups water
2 tablespoons chopped fresh parsley
2 teaspoons white sugar
1 teaspoon sea salt
1 teaspoon ground black pepper
1/4 teaspoon cinnamon
In a large skillet saute onion, celery, garlic, and green pepper in olive oil until soft and tender. Do not brown. Stir beef into cooked vegetables. Cook until browned about 10 mins. Stir rice into beef and veggie mixture. Add tomatoes, juice, water, parsley, sugar, salt and pepper to the mixture. Cover and simmer for 45 minutes or until rice is cooked. Adjust liquid if needed. Stir in cinnamon, salt and pepper to taste. Garnish each serving with a parsley sprig. Serves 6.

Nancy Couch Nowak
Maple Creek Farm
Yale, Michigan


Roasted Peppers---delicious on salads and sandwiches!

6 colorful peppers, halved and cleaned
6 cloves of garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
handful of fresh basil
sprig of fresh oregano
sea salt and freshly ground pepper

Preheat oven to 425 degrees. Place peppers in a bowl and mix with olive oil. Place on baking sheet and bake until black on edges. Cool and remove skin. Place them in a bowl and season with remaining ingredients. Add extra olive oil as needed.


STUFFED PEPPERS---Mexican stuffed chilies---great way to use any peppers!

8 large poblano chilies, more or less depending on size
5 T of olive oil
3 large cloves garlic, minced
½ c. red onion, finely diced
1 c. bell pepper, diced
1 T fresh oregano
sea salt and freshly ground pepper to taste
1-1/2 c. dried quinoa, cooked (follow package directions)
1/3 c. chopped flat leaf parsley or cilantro
¼ c. fresh lime juice
2 c. fresh salsa

Preheat oven 425 degrees. Slice chiles lengthwise, remove seeds, leave stems intact. Brush chiles with olive oil and place on baking sheet. Bake until chiles begin to char. Remove from oven, cool and peel skin. Reduce oven temperture to 350 degrees.
Heat olive oil in a skillet. Add garlic, onion, bell peppers, oregano, salt and pepper. Saute for 5 minutes. Stir in quinoa, lime juice and 1 c. of salsa, remove from heat. Pour remaining 1 c. of salsa at the bottom of a 9 x 13 baking dish. Stuff each chili with the quinoa mixture and place on salsa-lining baking dish. Bake 25 minutes. To serve sprinkle with salsa.

Regular bell peppers may be used in place of chilies!


OR STUFF WITH----Holiday Forbidden rice---great stuffing for peppers or squash

4 tablespoons of olive oil
1 cup of fresh shitake mushroom caps
4 medium carrots, chopped
3 celery stalks, chopped
1/3 cup of minced shallots
Sea salt and freshly ground pepper to taste
4 cups cooked Forbidden Rice (follow package instructions)
1-1/3 cup of fresh orange juice
1-1/3 cup of dried cranberries

Preheat oven to 325 degrees. In a large skillet heat oil over medium heat. Add mushrooms and sauté for one minute. Add carrots, celery, and shallots. Season with salt and pepper; sauté for about 5 minutes. Stir in the rice, orange juice and cranberries. Toss to mix well. Pour into a 9” x 13” baking dish. Cover loosely with tin foil and bake until liquid evaporates, about 35 minutes.



Apple Cranberry Crisp

2 1/2 pounds Granny Smith apples, peeled, cored and cut into 1/2-inch chunks
2 cups whole-berry cranberry sauce
2 tablespoons lemon juice
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/3 cup chopped walnuts
1/4 cup packed light brown sugar
1/4 teaspoon salt
1/4 cup apple cider
1 tablespoon canola oil
Preheat oven to 350°F.
Combine apples, cranberry sauce and lemon juice in a large bowl. Transfer to a 9 1/2-inch deep-dish pie pan. Whisk oats, flour, walnuts, brown sugar and salt in a medium bowl. Whisk apple cider and oil in a small bowl until blended; drizzle over dry ingredients and mix with your fingers until moistened. Sprinkle over apples. Bake until apples are tender and top is golden, 40 to 45 minutes.



Cranberry Sauce

12 ounces of fresh cranberries, rinsed
1 cup of sugar or maple syrup
1/4 teaspoon ground cinnamon
1/2 cup water

Combine all ingredients in a small saucepan over medium heat. Bring to a boil stirring occasionally. Simmer until berries begin to split, about 10 minutes.

Cranberry Salsa

1/2 cup chopped onion
1/2 fresh jalapeno chopped
1 clove of garlic, minced
1-1/2 cup fresh cranberries
1 small orange peeled and chopped
2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons fresh orange juice
sea salt

Combine all in food processor or mince all ingredients and combine.

A couple more tasty recipes from CSA member Josh

Steve, here's that amazing creamed greens recipe I was talking about tonight


http://nourishedkitchen.com/creamed-collard-greens-recipe/


Also, here's our favorite (and almost everyone we give recipe too!) butternut squash recipe...must be the bacon :)


Bacon Butternut Squash Pasta

Serves 4

4 Cups peeled butternut squash, cut into 2-inch cubes
2 Cups red onion, chopped
4 bacon slices, cut into 1-inch pieces
1 Tablespoon chopped fresh rosemary (or dried, which is usually what I use)
4 Tablespoons extra-virgin olive oil
Salt and Pepper
1 pound penne pasta
6 ounces chard or spinach leaves, stemmed and torn into large pieces (I’ve always omitted the chard because I didn’t have any on hand the first time I made it, and loved it so much I’ve always made it without since then.)
2 ounces Parmesan cheese, grated

1. Preheat oven to 450 degrees. Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle with salt and pepper. Roast until tender and browned, 20-25 minutes.

2. Meanwhile, cook pasta according to package directions until al dente. Place the chard or spinach in a large bowl. Put a colander over the blowl and drain pasta over the leaves. Let sit 1 minute; drain well and squeeze out excess water from chard/spinach.

3. Toss chard or spinach leaves with pasta, squash mixture, and remaining 2 tablespoons oil. Season with additional salt and pepper to taste. Toss with Parmesan cheese and serve.


- Josh Jones

And More!

September 15, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support

Welcome to the United Harvest Newsletter!
Here's some great veggie tips for using your harvest!
Apples and pears: Preheat oven 350 degrees, chop fruit and mix with sugar and cinnamon, bake covered for a fruit sauce, uncovered hot apples (and pears)!
Beets: clean, boil, skin, cool, cut and mix in a bowl with: 1/2 c. chopped red onion, red wine vinegar, extra virgin olive oil, sea salt and pepper.
Celery: chop in your favorite salads or stuff with a nut butter or chop and saute in soup or stews.
Eggplant: slice and roast, use as a pizza topping or in a sandwich.
Chili Weather!
These two delicious chili recipes are filled with veggies! One uses pumpkin and zucchini the other uses butternut squash. Both may be frozen for future use! I've canned the first recipe omitting the pumpkin, and it works just fine!
Garden Chili
2 peppers, chopped
1 onion, chopped
1 T extra virgin olive oil
3 T chili powder
2 T ground cumin
3 garlic cloves, pressed
28 oz of tomatoes, blended
4 c. water
2 small zucchini, chopped
3 ears of corn
1-1/2 cups pureed pumpkin
1 can of red kidney beans
1 can of black beans
Sautee peppers and onions with olive oil for about five minutes. Add chili powder, cumin and garlic until fragrant, about one minute. Add blended tomatoes, water, zucchini, and pumpkin. Simmer on medium-low for 20 minutes. Add beans and corn until hot. Serve or store.

Butternut Squash Chili over corn spaghetti ---when you have an extra butternut squash---freezes well!!
1 butternut squash, peeled, cleaned, diced
2 tablespoons olive oil
2 onions, chopped
2 bell peppers, chopped
4 cloves of garlic, minced
1/4 cup chili powder
1 teaspoon cinnamon
28 oz. whole tomatoes, blended
4 cups red kidney beans
8 oz. corn spaghetti
Preheat oven to 400 degrees and roast butternut squash with 1 tablespoon of olive oil in a deep roasting pan for 30 minutes. Place the other tablespoon of olive oil in a large saucepan and sauté on medium heat with onion and peppers until veggies are soft. Add garlic and stir for one minute. Add chili power, cinnamon and tomato. Simmer gently for 20 minutes stirring occasionally. Add beans and squash and stir to mix flavors together. Serve over corn spaghetti.

Apple-butternut bisque---pears work well here too!!
1 butternut squash, peeled, cleaned and diced
1 onion, chopped
2 cloves of garlic, halved
2 granny smith apples, peeled, cored and sliced
3 Macintosh apples, peeled, cored and sliced
6 cups of veggie broth
1-1/2 tablespoons of cinnamon
1 teaspoon nutmeg
1 tablespoon of chili powder
Combine all ingredients in a large pot. Cover and simmer for 30 minutes or until butternut squash is tender. Remove batches of the soup and blend until all soup is completed blended or use an immersion blender.

Butternut Green Risotto
About 3-1/2 cups veggie broth
2 tablespoons of extra virgin olive oil
1 onion, chopped
3 cloves of garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1-1/2 cups diced butternut squash
1 cup Arborio rice
4 tablespoons dry white wine
1 cup greens such as kale, chard or spinach, chopped
sea salt and freshly ground black pepper
Warm the broth and reserve. In a medium saucepan heat olive oil, place onions in pan and saute until tender. Add garlic, rosemary and thyme and cook for two minutes. Add squash, rice and dry white wine. Add enough broth to cover rice. Add more broth each time broth has been absorbed. When most but not all of the broth is absorbed, add greens and season. Stir often until rice has a “creamy” consistency, about 20 minutes.

squash, pear, cranberry bake---simple yet perfect for a holiday or Sunday dinner!
1 butternut squash, peeled, cleaned and cut into 1-inch chunks
4 pears, peeled, cored and sliced
2 cups dried cranberries
1 onion, chopped
½ cup maple syrup
2 tablespoons cinnamon
1 teaspoon nutmeg
½ cup olive oil
Preheat oven 375 degrees. Combine all ingredients in a shallow baking dish. Stir well allowing the olive oil and maple syrup to coat all ingredients. Bake for about 45 minutes or until squash is tender and carmelized. Stir occasionally.

carrots and parsnips
¼ c. olive oil
1-1/2 c. sliced leeks, rinsed well
8 large carrots, peeled and sliced on the diagonal, ½ inch thick
8 parsnips, peeled and sliced on the diagonal, ½ inch thick
sea salt and freshly ground black pepper
Warm oil in a large frying pan. Add leeks and sauté until soft. Add carrots and parsnips and sauté until crisp and tender about 17 minutes. Season with salt and pepper to taste. Serve immediately.


Veggie sauce---excellent for canning or freezing!
1 large onion, chopped
1 large carrot, chopped
4 celery stalks, chopped
2 T rosemary
4 garlic cloves minced
2 cups of sliced baby bellas
4 c. veggie broth
3 c. tomatoes, peeled, diced, blended
1 c. red wine
20 sliced Kalamata olives
a handful of basil, chopped
Fresh black cracked pepper
Saute onions, carrots, and celery for five minutes. Add rosemary and garlic for one minute. Add mushrooms and continue to saute over medium heat until soft. Add broth, sauce and wine. Simmer for 30 mins.--2 hours. Add more sauce if needed. Add olives and basil 10 minutes before sauce has reached desired consistency. Season with black pepper.
Zucchini and Pepper Relish
By Marisa McClellan, Food in Jars

Makes 5 pints
6 cups chopped green pepper (approximately 8 peppers)
6 cups grated zucchini, squeezed of liquid (approximately 2 quarts)
2 1/2 cups grated onion (approximately 2 large onions)
4 cups apple cider vinegar, divided
2 cups sugar
2 tablespoons sea salt
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red chili flakes

Prepare a boiling water bath and 5 regular-mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Directions

Combine prepared green pepper, zucchini and onion in a large, non-reactive pot. Stir in two cups of apple cider vinegar and bring to a simmer. Cook over medium heat for approximately 30 minutes, until the vegetables have cooked down.
Drain the vegetables and return to the pot. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
Ladle relish into prepared jars. Remove air bubbles with a wooden chopstick. Wipe rims, apply lids, tighten bands, and process in a boiling water canner for 10 minutes.


Tomato Jam
Makes 4 pints

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 1/2 and 2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.










Hog Back Farm's Maple Puree

David Van Eeckhout

Arkansaw, Wisconsin

This tastes like Autumn but with a twist! This dish can be made two days ahead. Cover and refrigerate. Stir over medium heat to re-warm. Olive oil may be substituted for butter.

4 tablespoons butter

1 onion, chopped

3 carrots, peeled (or well scrubbed), thinly sliced

1 butternut squash (about 3-1/2 lbs.) peeled, seeded and cut into 1/2-inch pieces

1 cup fresh orange juice

3 tablespoons pure maple syrup

Melt 2 tablespoons of butter in a large pot over medium heat. Add onion and saute until just tender, 8 minutes. Stir in 1 tablespoon of butter. Add squash and saute until squash begins to soften, 8 minutes. Pour orange juice over vegetables. Cover and simmer until veggies are soft, 25 minutes. Uncover and simmer until all liquid evaporates, 5 minutes. Stir in maple syrup, cool slightly. Working in batches puree mixture in food processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl.


Turnips and Pears
Eileen Droescher
1 lb. turnips
3 pears
unsalted butter
1 onion, peeled and sliced thinly
2/3 cup walnuts, halves
salt and pepper, to taste
1/2 lemon
fresh chopped parsley
Cut turnip in half, then into 1/4 inch thick slices. Cut pears in half, core and cut into 1/4 inch thick slices. Saute turnips in butter until tender and crisp. Add pears and onions. Cook while stirring mixture for about 3 minutes. Add walnuts. Cook for 2 minutes. Season with salt and pepper. Squeeze lemon over mixture and sprinkle with parsley.

More Great Ideas

September 1, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Such a busy time of the year for CSAs and cooks alike! The harvest is bountiful, and I love getting e-mails for special requests. I addressed most of them here and please e-mail me throughout August if you are looking for a specific recipe. I will send it out in an e-mail to all of you!

Enjoy and keep in touch with me this month, and I would LOVE to assist you with your specific needs!




BEST VEGGIE TIPS FOR AUGUST!!

For zucchini----- use up to 4 cups of shredded zucchini in chili and freeze for the fall! Freeze shredded zucchini for breads or muffins. Make a Mediterranean stew like the one below. Try an old-fashioned zucchini casserole, found below. Southwestern saute uses lots of zucchini, easy, quick, delicious, ready below. Ratatouille recipe in 8/15 edition.

For peppers---cut in half and freeze, saute when ready to use and mix with tomato sauce for a great sandwich topper! Use peppers in chili. Stuff them with rice and beans, stuffing, or the Holiday Forbidden Rice found below.

For sweet potatoes----see sweet potato chip recipe below....share chips with a friend! Roast sweet alone or with beets, delicious, recipe below.

For white potatoes---check out the green bean and potato salad below, it's healthy and can pop out of fridge at a moment's notice!

For basil---if you don't want to freeze pesto, then freeze basil mixed with some olive oil. Use in sauces. Or place basil leaves in ice cube trays, cover with water and freeze. Pop into a zip lock bag and keep frozen until you need a hint of basil in a dish!

For eggplant---Eggplant caviar, easy and freezes well recipe is in the 8/15 edition along with other eggplant recipes!


Mediterranean Stew---zucchini, peppers, tomatoes

Take full advantage of fresh herbs! They add a life energy to our dishes like nothing else!

1 onion sliced
6 garlic cloves, pressed
6 large portabella mushrooms sliced
5 colorful bell peppers, seeded and sliced
1 large zucchini, sliced
3 ripe medium tomatoes, chopped
1/2 cup red wine
3 cups of chick peas, rinsed well
2 cups of pitted kalamata olives
5 tablespoons of a mixture of chopped fresh rosemary, thyme, oregano
sea salt and freshly ground black pepper

Put the onion, garlic, peppers, mushrooms and zucchini in a large sauce pan over medium heat. Add tomatoes, red wine, and chick peas, mixing well. Cover and simmer for about 30 minutes until the vegetables and tender crisp. Remove lid and cook on medium high, stirring occasionally. Stir in olives and herbs. Serve immediately.


southwestern sauté---great way to use zucchini

12 ears of corn
½ c. olive oil
2 large zucchini, cut into ½ inch pieces
2 red peppers, chopped
1 onion, chopped
2 garlic cloves, pressed
1 T. chili powder
½ t. cayenne pepper
½ t. oregano

Steam, cool and remove corn kernels from cobs. Heat olive oil in large frying pan. Add onions and sauté until soft. Then add zucchini and peppers. When vegetables are crisp and tender add corn, garlic, spices and herbs. Serve immediately.




Stuffed Squash


Acorn squash

Preheat oven to 375 degrees. Cut each squash in half through stem end. Scrape out seeds with a spoon. Place cut side down in baking dish with small amt of water. Cover with foil. Bake until fork easily pierces through the squash, about 40 minutes.

When you remove from baking pan, fill squash over to reveal their cavity which can simply be flavored with a small amount of olive oil, sea salt, maple syrup. For a full meal stuff with Forbidden Rice recipe (below), a wild rice stuffing, or simply rice and beans.


Summer Squash

Partially boil whole squash in salted water. Remove, slice in half lengthwise, and scoop out center of squash. Stuff with recipe below, wild rice stuffing, rice and beans topped with salsa and melted cheese.




Holiday Forbidden rice---great stuffing for peppers or squash

4 tablespoons of olive oil
1 cup of fresh shitake mushroom caps
4 medium carrots, chopped
3 celery stalks, chopped
1/3 cup of minced shallots
Sea salt and freshly ground pepper to taste
4 cups cooked Forbidden Rice (follow package instructions)
1-1/3 cup of fresh orange juice
1-1/3 cup of dried cranberries

Preheat oven to 325 degrees. In a large skillet heat oil over medium heat. Add mushrooms and sauté for one minute. Add carrots, celery, and shallots. Season with salt and pepper; sauté for about 5 minutes. Stir in the rice, orange juice and cranberries. Toss to mix well. Pour into a 9” x 13” baking dish. Cover loosely with tin foil and bake until liquid evaporates, about 35 minutes.


Mexican stuffed chilies---great way to use any peppers!

8 large poblano chilies, more or less depending on size
5 T of olive oil
3 large cloves garlic, minced
½ c. red onion, finely diced
1 c. bell pepper, diced
1 T fresh oregano
sea salt and freshly ground pepper to taste
1-1/2 c. dried quinoa, cooked (follow package directions)
1/3 c. chopped flat leaf parsley or cilantro
¼ c. fresh lime juice
2 c. fresh salsa

Preheat oven 425 degrees. Slice chiles lengthwise, remove seeds, leave stems intact. Brush chiles with olive oil and place on baking sheet. Bake until chiles begin to char. Remove from oven, cool and peel skin. Reduce oven temperture to 350 degrees.
Heat olive oil in a skillet. Add garlic, onion, bell peppers, oregano, salt and pepper. Saute for 5 minutes. Stir in quinoa, lime juice and 1 c. of salsa, remove from heat. Pour remaining 1 c. of salsa at the bottom of a 9 x 13 baking dish. Stuff each chili with the quinoa mixture and place on salsa-lining baking dish. Bake 25 minutes. To serve sprinkle with salsa.

Regular bell peppers may be used in place of chilies!


TRADITIONAL ZUCCHINI CASSEROLE

You know by now that I rarely use processed foods in my recipes......and I hesitate to even include this in the newsletter.....yet I have some requests for this, so here it goes!

6 medium zucchini, sliced on inch thick and steamed until almost tender
1 onion, chopped and steamed with zucchini

Once zucchini and onion are steamed, drain well and transfer into a large bowl.
Add:

1 can cream of mushroom soup
1 small container of sour cream

Mix well.

Place mixture in a large baking dish, pour mixture into dish evenly, sprinkle with uncooked stuffing mix of your choice, bake at 350 degrees until mixture is bubbly, about 40 mins. Enjoy!



Butternut Lentil Soup

1 tablespoon extra virgin olive oil
1 carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 large onion, chopped
1 large butternut squash, peeled, seeded and cut into chunks
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
5 cups veggie broth
1 cup lentils, rinsed
Sea salt and freshly ground black pepper

Heat oil in a large pot. When hot add carrot, celery and onion and sauté until soft, about 10 minutes. Add the squash, rosemary and thyme and combine. Add veggie broth and simmer covered for about 20 minutes or until butternut squash is fork tender. Meanwhile in a medium saucepan add lentils, cover with water and simmer, covered until lentils are soft, about 20—25 minutes. Drain. Use blender or immersion blender and puree soup mixture. Once pureed, stir in lentils and season.


Sweet potato chowder


1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
4 ears fresh corn
5 medium potatoes peeled and chopped
1/3 cup yellow corn meal
5 cups Veggie broth
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
Sea salt and freshly ground black pepper

Heat oil in a large pot, add onion and sauté. When onion is soft, add garlic and sauté for two minutes. Scrape kernels off of corn and add in pot stirring quickly. Then add sweet potatoes, corn meal, and broth. Bring to boil over medium heat, then lower heat and cover. Simmer until potatoes become soft. Puree soup in a blender or with an immersion blender. Return to stove and stir in maple syrup, cinnamon and nutmeg. Season with salt and pepper.



roasted sweets and beets

5 large sweet potatoes, peeled and cut into 2 inch pieces
6 large beets, peeled and cut into 2 inch pieces (reserve beet greens for salad)
1 medium onion, chopped
1/3 c. olive oil
2 t. freshly ground black pepper
1 T. garlic powder

Mix all ingredients well in a bowl and transfer to a shallow baking dish. Bake on 400 degrees, mixing twice during baking, for about 40 minutes or when veggies are soft and carmelized.




sweet potato chips

5 sweet potatoes
¼ cup of olive oil
1 teaspoon of sea salt

Preheat oven to 400 degrees. Cut potatoes in 1/8-inch thick slices. Pour olive oil on the bottom of a baking sheet and spread evenly. Place one layer of potato slices on baking sheet and sprinkle with salt. Bake for 12 to 14 minutes, turning once. Remove and cool.




Nicoise salad

8 cups of green beans, cleaned with stems removed
8 small red potatoes, quartered
4 garlic cloves, minced
1 cup of sliced kalamata olives
a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint
1 cup white wine vinegar
½ cup extra virgin olive oil

Steam beans for five minutes in a medium saucepan and then immerse in cold water to stop the cooking process. Drain. Gently boil potatoes until soft. Drain. Combine all ingredients in a salad bowl and mix.

check these out

Quick Tips!



Blend berries in with your favorite vinaigrette!


Tear basil and add to pasta salads!



Add herbs to a green salad for a tasty surprise!



Add sliced cucumbers to pure, clean drinking water; enjoy!



Cut peach in half, place in bowl and overfill with your favorite frozen yogurt!



Blanch green beans and freeze for Thanksgiving!







Sizzling eggplant salad—when it’s too hot to light the oven!

Olive oil
2 large eggplants, peeled and sliced 1/2 inch thick
2 c. fresh salsa** recipe below
12 oz. black beans
2 T lime juice
Sea salt and freshly ground pepper

Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.

Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.

**with tomato salsa

3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice

Stir ingredients gently and refrigerate.


Ginger Sesame Eggplant

1 medium eggplant
olive oil
1 garlic clove, finely chopped
1 tablespoon peeled, grated ginger
1 tablespoon sesame seed oil
1/4 teaspoon hot sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon soy sauce
2 tablespoons chopped cilantro

Coat one medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel, chunk into 1/2 inch dice and mix with any juices that have accumulated. Combine garlic, ginger and sesame oil. Saute together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce, and chopped cilantro. Serve warm or cold.

This works well as a tortilla chip dip or a sauce for soba noodles!

Kristi Hood
Quail Hill Farm
Amagansett, NY


Beautiful flower and fruit salad
Purchase certified edible flowers at a farmer’s market.

1 melon cut into cubes
2 cups of fresh pineapple cubes
1 pint of fresh raspberries
1 pint of fresh blueberries
1 pint of fresh strawberries
1 cup of seedless grapes
2 mangos, peeled and cubed

Lime Vinaigrette:
1/3 cup of lime juice
1/3 cup of maple syrup
1 cup of unsweetened coconut flakes

1-1/2 cups of edible flowers

Combine all fruit in a large bowl. Toss carefully with lime vinaigrette. Garnish with flowers.

This salad wins the award for most beautiful salad!

Ratatouille—Two ways


Whether you simmer your luscious veggies in a crock pot or for a twist, grill them outdoors, when you make ratatouille, it’s summer!

When you plan an afternoon in the garden, yet long to come inside for a hot meal, ratatouille is a perfect choice. Create your perfect mixture of veggies based on what you harvested that week.

¼ c. olive oil
2 c. cubed, peeled eggplant
1 c. chopped zucchini
1/ 2 c. chopped tomatoes
1 red or yellow pepper, chopped
1 red onion, chopped
4 cloves garlic, chopped
2 t. thyme
2 t. oregano
½ c. veggie broth
sea salt and fresh black cracked pepper to taste
2 T fresh basil

Saute eggplant, zucchini, tomatoes, pepper, and onion until soft. Stir in remaining ingredients except basil. Transfer vegetable mixture to a crock pot and cook on low-heat for 4-1/2 hours or on high-heat setting for 2-1/2 hours, or simmer for an additional 25 minutes. Stir basil into mixture when ready to serve. Freezes well!

Or try..........

Grilled Ratatouille

1/3 cup extra virgin olive oil
3 tablespoons of lemon juice
1 yellow pepper, stemmed, seeded and halved
1 red pepper, stemmed, seeded and halved
2 Vidalia onions, peeled and sliced in rounds
1 large zucchini, sliced into ¼ inch slices
1 small eggplant unpeeled, sliced into 1/4 rounds
2 dozen cherry tomatoes, sliced in half
2 tablespoons of balsamic vinegar
½ cup fresh basil, chopped
1 tablespoon fresh oregano
sea salt and freshly ground black pepper

Preheat grill to medium-high. Place olive oil, lemon juice, peppers, onions, zucchini and eggplant in a large bowl. Gently turn to coat veggies. Grill veggies until tender, turning once. Cool slightly and chop grilled veggies into bite-size pieces. Toss in a large bowl with remaining ingredients. Serve warm.



Preserving the Harvest! roasted eggplant and garlic caviar

1 large eggplant
4 large cloves garlic
3 T lemon juice
2 scallions, chopped
1 small handful of flat leaf parsley
3 T olive oil
Sea salt

Preheat over to 400 degrees. Pierce eggplant about five times with a fork and place it on a baking sheet. Pour a slight amount of water on baking sheet and place in oven. Place garlic cloves in wrapped tin foil and place in oven. Turn eggplant once and roast eggplant and garlic for about 40 minutes.
Remove from heat and cool. Once eggplant is cool, slice it in half removing and spooning the flesh into a blender. Squeeze the garlic out of its skin into the blender also. Add remaining ingredients and season with sea salt. Serve at room temperature. The caviar can be refrigerated for several days and it freezes well.



Tomato, Basil, and Arugula Pasta Salad

4 large tomatoes , cut into 1/2--inch dice
3 cloves garlic, minced or pressed
1 cup (packed) arugula leaves (or substitute with other greens)
3 tablespoons shredded fresh basil leaves
2--1/2 tablespoons balsamic vinegar
1/3 cup olive oil
salt and pepper
1/2 pound penne
1/2 cup grated Parmesan cheese, optional

Toss the tomatoes, garlic, arugula, basil, crushed pepper, vinegar, oil, salt and pepper to taste in a large serving bowl. Set aside to marinade at room temperature for at least one hour or up to three hours.

Cook the penne al dente, drain briefly, and add to the tomato mixture. Add the cheese, toss and serve without chilling.



Tomato and Peach Salad

4 large tomatoes
3 large ripe but still firm peaches, peeled and cut into wedges
2 teaspoons of fresh tarragon leaves or other favorite herb
1/2 cup summer vinaigrette

Lay out the tomatoes and peaches on a serving platter and sprinkle tarragon leaves over top. Pour vinaigrette over all and chill for at least one hour, then serve.

Summer Vinaigrette

4 tablespoons white wine vinegar
7 tablespoons light olive oil
pinch sea salt
pinch of white pepper



Buttermilk Peach-Berry Cobbler

Use only berries, only peaches or a mixture of berries and peaches in this deliciously forgiving recipe!

2 cups of mixed berries
2 cups of peaches, sliced with skin removed
2/3 cup sugar
I tablespoon of fresh lemon juice
sprinkle of cinnamon

Biscuit topping:
1-3/4 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
4 tablespoons sugar
5 tablespoons unsalted butter
1 cup buttermilk

Preheat oven to 375 degrees. Prepare the fruit and gently rinse and drain berries. In a mixing bowl toss fruit with sugar, lemon uice and cinnamon. Spoon into 9--inch deep dish pie plate. or baking dish and bake until juices begin to bubble, about 10 minutes.
Meanwhile prepare the topping, mixing first the flour, baking powder, baking soda and sugar. Work the butter in with your fingertips and pour in the buttermilk, stir well.

Remove fruit from oven and spoon biscuit topping over fruit. Bake for about 20--25 minutes. As biscuits begin to lightly brown, test one with a knife. Cool before serving.

Great Stuff

AUGUST 1, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support


Welcome to the United Harvest Newsletter!

Veggies of all kinds are Ready for Pick Up!!

August is upon us and so are the long days and nights of summer! Last month I received requests for recipes using cucumbers, green and yellow summer squash, basil, Swiss chard, collards and string beans! This month check out some no-cook summer delights and some tomato recipes! And if you don't see what you are looking for, e-mail me! Also, feel free to share your favorite summer recipes!



To be the agent whose touch changes nature from a wild force to a work of art is inspiration of the highest order. --Bod Rodale Here's to all of you! Thank you for sharing your passion with others!



Cook Once, Eat Twice!



How about grilling whatever veggies you have in abundance like green and yellow squash, peppers, tomatoes, onions. SImply cut into bite-sized pieces and mix gently with olive oil and any herbs/spices of your choice, then grill. Meanwhile, make some tomato salsa, guacamole, and basil pesto.....all set for two nights of meals!!



Night One: Veggie Fajitas---with tomato salsa and guacamole!



Night Two: Pasta with basil pesto and grilled veggies!





Tomato salsa

3 ripe tomatoes peeled, seeded and chopped
2 small cucumbers, sliced, seeds removed, and chopped
½ cup red onion, minced
¼ jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
Stir ingredients gently and refrigerate.


Guacamole

Guacamole gradually darkens when exposed to air so serve immediately.
4 ripe avocados
2 tablespoons finely chopped onion
2 fresh Serrano chili peppers, seeded and finely chopped
Fresh lime juice
Sea salt
Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl. Mash with fork. Add onions and peppers. Mix well with fork. Season to taste with salt and lime juice.

Basil Pesto

¼ cup pine nuts
2 garlic cloves, peeled
¼ cup extra virgin olive oil
¼ cup veggie broth
4 cups basil leaves


Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!


Like to spread out an antipasto on an outdoor table on a warm night with friends? Simple and delicious! Lots of ideas.....use what works for you!





A Vegetable Antipasto!

Imagine your guests arriving on a hot and humid summer afternoon. With a little bit of advanced planning, you can simply pull colorful bowls of all sizes brimming with veggies right out of your refrigerator and fill your table with succulent creations-- roasted peppers—Italian-style, Mediterranean olives, a medley of marinated vegetables, a tangy three bean salad, the freshest beets pulled from your garden, garlicky greens and seasoned mushrooms. Instead of turning on your oven, create this delicious antipasto. What a meal!

Peppers

6 colorful peppers, halved and cleaned
6 cloves of garlic, minced
¼ cup olive oil
¼ cup balsamic vinegar
handful of fresh basil
sprig of fresh oregano
sea salt and freshly ground pepper

Preheat oven to 425 degrees. Place peppers in a bowl and mix with olive oil. Place on baking sheet and bake until black on edges. Cool and remove skin. Place them in a bowl and season with remaining ingredients. Add extra olive oil as needed.

Olives

½ cup olive oil
1 teaspoon red pepper flakes
grated zest of a lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 garlic cloves, sliced thinly
2 cups mix of green and black olives
3 tablespoons fresh Italian parsley

Heat olive oil, red pepper flakes, lemon zest, thyme, rosemary and garlic in a pan until it comes to a simmer. Add olives for one minute. Completely cool and transfer into bowl, then chill overnight. When ready to serve, mix well with parsley.

Giardiniera

These mixed pickled vegetables, usually found on an Italian table, are a must when serving an antipasto.

2 cups cider vinegar
½ cup water
2 tablespoons maple syrup or rice syrup
1 tablespoon sea salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried dill
1 cup red bell pepper strips
1 cup diagonally sliced carrots
2 cups small cauliflower florets
2 cups asparagus tips
2 cups trimmed green beans
6 garlic cloves, halved

Simmer the first seven ingredients in a medium saucepan for about five minutes. Place remaining ingredients in a bowl. Pour hot mixture over vegetables and refrigerate overnight, turning occasionally. Remove vegetables from bowl with slotted spoon and serve.

Beets

About a dozen of beets, cleaned, trimmed, with greens reserved for a salad
1 cup of Garden Vinaigrette

Cook in boiling water until tender. Cool and peel. Cut in quarters. Drizzle Garden Vinaigrette over beets, mix well and refrigerate until serving.

Mushrooms

2 pounds of mixed mushrooms
½ c. olive oil
3 garlic cloves, pressed
2 tablespoons chopped fresh rosemary
¼ cup white wine vinegar
sea salt and freshly ground black pepper

Place mushrooms and oil in a fry pan over medium heat and constantly turn until mushrooms are tender. Add garlic and rosemary until garlic is lightly golden and rosemary is fragrant. Transfer to a bowl and sprinkle with vinegar, salt and pepper.

sautéed greens

2 pounds of Swiss Chard, Kale or other hearty greens, stem ends discarded and washed well but not dried
3 tablespoons of extra virgin olive oil
4 medium garlic cloves, minced
Sea salt and freshly ground pepper

In a large pan heat oil over medium heat. Add garlic and cook for one minute. Add greens, reduce heat, cover and cook about 5 minutes or until leaves are wilted. Season with salt and pepper.


Three bean salad

1 c. dried black beans
1 c. dried dark red kidney beans
1 c. dried chick peas
1 c. balsamic vinegar
1-1/2 tablespoon grainy brown mustard
1 cup extra virgin olive oil
sea salt and freshly cracked pepper
1 lb. green beans, trimmed and cut into 1-1/2 inch pieces
1 medium red onion, chopped
3 tablespoon fresh mint, chopped
3 tablespoon fresh Italian parsley, chopped

Rinse dried beans and soak in plenty of water for about two hours, keeping the three types of beans separated. Drain and bring to boil in three separate pans, all beans completely covered with water. Drain beans when soft but still firm—between 40-60 minutes. Combine all beans in one bowl. Add salt and pepper to taste.

Whisk vinegar, mustard and olive oil. Drizzle over beans and lightly toss. Steam green beans until tender in pot half full of boiling water. Drain and cool.

Add green beans, onion and herbs to the cooled beans. Toss and serve or chill immediately.


Bowl of Antipasto

This “one bowl” antipasto is simple fare throughout the year, making an appearance at a summer picnic or a winter holiday.

3 cups asparagus tips
3 cups broccoli florets
3 cups quartered mushrooms
2 cups colorful bell pepper strips
1 cup pitted kalamata olives
2 cups garbanzo beans
5 garlic cloves, minced
½ cup cider vinegar
¼ cup extra virgin olive oil
A handful of fresh basil and Italian parsley, chopped
1 tablespoon of fresh oregano, chopped
Sea salt and freshly cracked black pepper

Steam asparagus for 3 minutes, covered. Drain and quickly place into ice water. Steam broccoli for 2 minutes, covered. Drain and quickly place into ice water. Combine all ingredients in a bowl and stir gently.




Cucumber-tomato salad---eat every night or serve with your antipasto!

3 large juicy tomatoes chopped
2 cold cucumbers, sliced
4 garlic cloves, minced
10 kalamata olives, sliced
½ cup chopped red onion
1 cup of chic peas
¼ c. extra virgin olive oil
¼ c. balsamic vinegar
1 T fresh oregano, chopped
Sea salt and freshly ground pepper

Combine all ingredients in a chilled bowl. Stir carefully. Omit or add ingredients....make this your own!

Sauteed Cherry Tomatoes with Feta Cheese

2 tablespoons extra-virgin olive oil
1 medium onion
1 pint cherry tomatoes
12 large pitted Kalamata olives
1 tablespoon chopped basil or parsley
2 ounces crumbled feta cheese (about 1/2 cup) optional

Heat the oil in a large skillet. Add onion and saute until golden, about 5 minutes. Raise heat to medium high and add tomatoes. Cook just until tomatoes are heated through and skins are beginning to brown in spots, about two minutes. Add olives, herbs and pepper to taste. Transfer to serving bowl. Sprinkle with cheese and serve immediately.

Marlene Washington
Eatwell Farm
Dixon, CA

Garden Fresh Tomato Soup

1 tablespoon olive oil
2 garlic cloves, minced
2 carrots, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 quarts tomatoes, chopped
1/4 cup fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon sugar
sea salt and fresh ground pepper, to taste
1 teaspoon tamari or soy sauce to taste
grated cheese

Heat oil in a skillet. Saute garlic, carrots, onion, and celery. Add tomatoes and simmer 20 minutes. Add all other ingredients except cheese. Simmer 5 to 10 minutes longer. Serve with cheese if desired. Serves 8. (Cut down on chopping tome and use a food processor!)

Jackie Good
RC Organic Farm CSA
Lenox, Michigan


PRESERVING THE HARVEST!

Refrigerator Pickles

6 cups sliced cucumbers
2 cups thinly sliced onions
1--1/4 cup white vinegar
3/4 cup sugar (or any sweetener that works for you)
3/4 teaspoon sea salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Place three cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat with remaining three cups cucumber and remaining one cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture, let cool. Cover and chill at least four days. Pickles may be stored in fridge for up to one month.


Enjoy!!!!

Latest taste treats

July 15, 2011

UnitedHarvest

CSA Recipes and Food Preparation Support



IDEAS TO USE EVERY LAST LEAF OF HEAVENLY BASIL!

My favorite way to use BASIL is in a pesto to mix with pasta, to spread on a veggie sandwich, or to use as a dip, but it by no means ends there, that is just the beginning!

Here's a quick tip: tear several leaves of basil and place in a small bowl covered with extra virgin olive oil, sliced cherry tomatoes and sea salt. Marinade them for an entire day to heighten the flavor. Prepare your favorite pasta and pour entire contents of the bowl over warm, cooked pasta and stir gently. Sprinkle with sliced Kalamata olives and grated cheese if desired.

Anne Morgan from Lakes & Valley CSA in Park Rapids, Minnesota loves to use basil this way:

BASIL--Zucchini Pasta Salad

3/4 lb. orzo
4 medium zucchini
1 teaspoon salt
2-1/2 cups fresh basil, any variety
1 garlic clove
1/2 teaspoon oregano
1 cup olive oil
1/4 cup lemon juice
1/4 cup Parmesan cheese, if desired

Cook orzo in water or seasoned stock. Drain and cool. Grate zucchini in colander and sprinkle with salt. Let sit for 10 minutes and squeeze dry. In food processor, blend fresh basil with garlic, oregano, olive oil, and lemon juice. Mix everything together with cheese, if desired and chill.


Pesto that lead to a marriage proposal!

Keith Dix and Bev Lacey of Blue Heron Farm in Virginia have been living happily ever after since 2004, and some say the marriage proposal was due to Bev's FABULOUS pesto!

2 c. firmly packed fresh basil
3/4 cup grated cheese
1/4 cup pine nuts
4 garlic cloves, roughly chopped
1/2 cup olive oil

Combine all but the olive oil in a blender or food processor. With machine running, add the oil slowly in a stream. Freeze in ice cube trays. When frozen, remove cubes and store in freezer bags. Pop a few right into hot marinara sauce to kick it up a notch!


Thai Chicken with Basil

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1--by--2 inch pieces
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 red onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed Thai basil leaves (any variety works well)
In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil. (A favorite adapted from www.foodandwine.com)

Marinated cucumber salad---when you have an abundance of cucumbers

I cannot keep this in the house!!



4 medium cucumbers, thinly sliced

1 c. thinly sliced onion

2 garlic cloves thinly sliced

½ c. maple syrup or rice syrup

1 c. apple cider vinegar

4 T chopped fresh dill

Freshly ground black pepper



Place cucumbers and onion in a bowl. Combine garlic, syrup, and vinegar in a small saucepan. Bring to a boil, cook one minute, stirring. Pour over cucumber mixture and marinade for two hours, stirring occasionally. Drain cucumbers and sprinkle with dill and pepper to taste. Mix well and chill.





Lemon Collards

(simple and delicious!)



1 bunch collard greens, washed and cleaned

3 tablespoons olive oil

1 dash tamari sauce

the juice of one freshly squeezed lemon



Tightly roll bunch of collards. Slice into thin strips. In a skillet, heat olive oil. Toss in collards and cook on high heat until wilted. Add tamari and lemon juice. Serve immediately.



Nancy Vail

Center for Agro-ecology & Sustainable Food Systems

UC Santa Cruz Farm and Garden







Nicoise salad (might have posted this in another newsletter....great with lots of green beans!)



8 cups of green beans, cleaned with stems removed

8 small red potatoes, quartered

4 garlic cloves, minced

1 cup of sliced kalamata olives

a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint

1 cup white wine vinegar

½ cup extra virgin olive oil



Steam beans for five minutes in a medium saucepan and then immerse in cold water to stop the cooking process. Drain. Gently boil potatoes until soft. Drain. Combine all ingredients in a salad bowl and mix.





Citrus-Infused Zucchini Salad



salad:

3 cups julienne-cut zucchini

1-1/2 cups fresh corn kernels (about 3 ears)

10 Kalamata olives, sliced

3 tablespoons of finely chopped chives

3 tablespoons of finely chopped basil



Toss all salad ingredients in a bowl.



Citrus vinaigrette:

4 tablespoons of fresh orange juice

2 tablespoons of fresh lime juice

2 teaspoons of maple syrup

2 tablespoons of extra virgin olive oil

1 teaspoon of white wine vinegar

Sea salt and freshly ground pepper



Combine all vinaigrette ingredients and blend. Add vinaigrette to salad and toss well. Chill until ready to serve.



When you need to serve a new and different dish at a picnic and when your supply of zucchini is at its maximum, this salad is the perfect choice!





pasta and greens



1 lb. of your favorite pasta, prepared and ready to eat

2 pounds of Swiss Chard, Kale, collards or other hearty greens, stem ends discarded and washed well but not dried

3 tablespoons of extra virgin olive oil

4 medium garlic cloves, minced

Sea salt and freshly ground pepper



In a large pan heat oil over medium heat. Add garlic and cook for one minute. Add greens, reduce heat, cover and cook about 5 minutes or until leaves are wilted. Season with salt and pepper.



Mediterranean Stew

Take full advantage of fresh herbs! They add a life energy to our dishes like nothing else!



1 onion sliced

6 garlic cloves, pressed

6 large portabella mushrooms sliced

5 colorful bell peppers, seeded and sliced

1 large zucchini, sliced

3 ripe medium tomatoes, chopped

1/2 cup red wine

3 cups of chick peas, rinsed well

2 cups of pitted kalamata olives

5 tablespoons of a mixture of chopped fresh rosemary, thyme, oregano

sea salt and freshly ground black pepper



Put the onion, garlic, peppers, mushrooms and zucchini in a large sauce pan over medium heat. Add tomatoes, red wine, and chick peas, mixing well. Cover and simmer for about 30 minutes until the vegetables and tender crisp. Remove lid and cook on medium high, stirring occasionally. Stir in olives and herbs. Serve immediately.







Green Beans and Garlic



2 lbs. of green beans

3 tablespoons of olive oil

2 cloves of garlic, minced

sea salt and freshly ground pepper



Steam beans for five minutes and then immerse in cold water to stop the cooking process. Drain. In a frying pan warm olive oil. Add beans; stir to coat. Add garlic. Stir and toss for one minute. Remove from heat and season with sea salt and pepper.





southwestern sauté



12 ears of corn

½ c. olive oil

2 large zucchini and/or yellow squash, cut into ½ inch pieces

2 red peppers, chopped

1 onion, chopped

2 garlic cloves, pressed

1 T. chili powder

½ t. cayenne pepper

½ t. oregano



Steam, cool and remove corn kernels from cobs. Heat olive oil in large frying pan. Add onions and sauté until soft. Then add zucchini and peppers. When vegetables are crisp and tender add corn, garlic, spices and herbs. Serve immediately.



Greens with the Magic Three



1 bunch of collards, kale or broccoli

1/4 cup mirin

tamari (natural soy sauce) to taste

toasted sesame seed oil



Wash and chop vegetables. Cook in mirin, although more can be used for taste. Sprinkle with tamari to taste. Cook until just tender, remove from heat and sprinkle and toss with sesame oil.



Amie Hamlin

Hamlet Organic Garden

Long Island, NY



Cucumber-tomato salad



3 large juicy tomatoes chopped

2 cold cucumbers, sliced

4 garlic cloves, minced

10 kalamata olives, sliced

½ cup chopped red onion

1 cup of chic peas

¼ c. extra virgin olive oil

¼ c. balsamic vinegar

1 T fresh oregano, chopped

Sea salt and freshly ground pepper



Combine all ingredients in a chilled bowl. Stir carefully.



PRESERVING THE HARVEST



CUCUMBER RELISH



2 quarts cucumbers, chopped

2 cups chopped green peppers

2 cups of chopped red peppers

1 cup chopped onion

1 tablespoon ground turmeric

1/2 cup pickling salt

2 quarts water

1-1/2 cups brown sugar

1 quart white vinegar

2 cinnamon sticks

1 tablespoon mustard seed

2 teaspoon allspice



Combine cucumbers, peppers, and onions. Sprinkle with turmeric. Dissolve salt in 2 quarts of water. Pour over vegetables and let stand 3 to 4 hours. Drain. Cover vegetables with cold water and let stand 1 hour. Drain thoroughly. Combine sugar and vinegar in a large stainless steel saucepan. Tie cinnamon sticks, mustard seed, and allspice in a cheesecloth bag. Add to vinegar mixture and bring to a boil. Pour over veggies. Cover and let stand overnight in a cool place. Remove spice bag. Bring mixture to a boil. Fill pint jars and seal. Process in boiling water bath for 20 minutes.



Jolinda Hamilton

Hamilton Farms

Clinton, Arkansas

Check these out

Maggie’s fresh tomato sauce---- when you have an abundance of garden-ripe tomatoes!

Maggie from The Golden Earthworm Organic Farm loves to prepare this sauce first thing in the morning and let it sit on the counter all day. It fills her kitchen with the most heavenly aroma and keeps her away from the stove!

3 lbs. tomatoes, peeled and diced
3 cloves garlic, minced
½ cup olive oil
¼ cup chopped fresh basil
2 tablespoons fresh parsley
½ teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 teaspoon course salt

Combine all ingredients. Let it sit in a large non-aluminum bowl at room temperature, covered, for 30 minutes or up to 6 hours. Add salt before serving.


PRESSING



Call this the "speed dating" version of pickling. You get great taste and nutritional benefits in this easy to make dish and it’s perfect for those who have a difficult time digesting raw vegetables. All you do is cut up your salad ingredients, toss them in a bowl, "massage" them with a little sea salt or vinegar, weigh the mixture down for 20 minutes or so (to extract the liquid in the veggies), drain and enjoy! The quick pickling process makes everything much more digestible and it’s a pleasant change of pace for eating fresh veggies.

Pressed Salad

One of the most satisfying and refreshing salads you can make, and also one of the healthiest. Don’t be afraid to vary the ingredients. Cucumber, celery, red onions, thinly sliced apples, etc., are all great additions. It’s really about the process. If using vinegar, eliminate the salt and use a quarter cup of vinegar. Or try using both in the same salad. Experiment to find your favorite combination. Adapt the ingredients to your taste. One of my favorite ways is to use umeboshi vinegar to add a delicious sweetness to the salad.

1 cup cabbage, sliced thin
1 cup kale, stems removed and leaves torn into bite sized pieces
1 small onion, peeled and sliced into thin half moons
1 cup daikon, sliced into thin rounds
1 cup carrots, sliced into thin rounds
1/4 teaspoon sea salt
2 tablespoons brown rice vinegar

Wash and cut all the vegetables. Place them in a large bowl and add the salt and/or vinegar. Mix thoroughly with your hands to ensure all vegetables are coated.
Place a dish on top of your ingredients and place a 2-3 pound weight on top of dish. This will press down on the ingredients. Let it press for at least 20 minutes and up to an hour.
Remove weight and plate. Place salad in colander and drain well. Serve. Note: if too salty just rinse with cold water and drain again.---Michelle Hirsch, Graduate of Kushi Institute


Nicoise salad--favorite picnic salad!

8 cups of green beans, cleaned with stems removed
8 small red potatoes, quartered
4 garlic cloves, minced
1 cup of sliced kalamata olives
a handful of fresh herbs like flat-leaf parsley, basil, oregano, mint
1 cup white wine vinegar
½ cup extra virgin olive oil

Steam beans for five minutes in a medium saucepan and then immerse in cold water to stop the cooking process. Drain. Gently boil potatoes until soft. Drain. Combine all ingredients in a salad bowl and mix.


Marinated Veggie Kabobs

The is one example of a combination of veggies for kabobs. Feel free to use whatever veggies are in season all summer long!

8 green onions
12 baby green pattypan squash
12 baby zucchini
1 cup sugar snap pea pods
1/3 cup olive oil
1/3 cup grated Parmesan cheese, optional
3 tablespoons red wine vinegar
3 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoons pepper


Rinse and trim vegetables. Cut a 3-inch portion from the bottom of 6 of the green onions. Save remaining onion tops for another use. Place pattypan squash, zucchini, pea pods, and 3-inch green onion portions in a plastic bag set in a shallow dish.
Finely chop remaining 2 green onions. For marinade, in a screw-top jar combine olive oil, Parmesan cheese (optional), vinegar, finely chopped green onion, oregano, salt, and pepper. Cover and shake well. Pour marinade over vegetables in the bag. Close bag. Marinate vegetables in the refrigerator for at least 1 hour or up to 24 hours, turning bag occasionally.
Drain vegetables, reserving marinade. On 6 long bamboo (first soak in water) or metal skewers, poke vegetables in alternating order. Cook vegetables on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until browned and tender, turning and brushing with reserved marinade occasionally. Makes 6 side-dish servings. --BHG


Cucumber Soup

Ingredients

3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups soy milk
6 cucumbers, peeled, sliced, and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepper

GARNISH
plain low-fat yogurt, or low-fat sour cream
2 tablespoons capers


Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
Chill covered in the refrigerator for 3 hours.
Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain low-fat yogurt or low-fat sour cream, and sprinkle a few capers on top.





Snow Peas with Pine Nuts and Mint



2 Tbsp olive oil

1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings re- moved

1/4 cup pine nuts

1 clove garlic, minced

1/4 teaspoon dark sesame oil

10 large mint leaves, chopped



Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy. Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately. Serves 2-3.

Cure Organic Farm---Boulder, CO


Radishes with Chive Cream Cheese
ingredients
8 medium radishes
2 tablespoons cream cheese, softened
1 teaspoon fresh lemon juice
2 tablespoons thinly sliced fresh chives



Trim root ends of radishes so radishes will stand upright and cut 1/4 inch from stem ends. With a small melon-ball cutter scoop out center of each radish, leaving a 1/3-inch-thick shell.

In a small bowl whisk together cream cheese, lemon juice, chives, and salt and pepper to taste. With a small knife fill radishes with cream cheese mixture.

Boistfort Valley Farm---Curtis, WA


Radish and Spring Turnip Salad

This salad makes a great side dish to serve alongside soy-glazed fish.

12 small radishes, thinly sliced
3 small salad/spring turnips, thinly sliced
1/4 teaspoon toasted sesame oil
1/2 teaspoon rice vinegar
juice of half a lime
1 tablespoon chopped chives
coarse kosher or sea salt, to taste

Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)

Grilled Asparagus Salad

Salad:
1 head of Boston lettuce, leaves washed and separated
1-1/2 pounds of asparagus
10 Kalamata olives, sliced

Vinaigrette:
¼ cup extra virgin olive oil
4 tablespoons of balsamic vinegar
1 teaspoon of Dijon mustard
Sea salt and freshly ground pepper

Preheat gas grill or broiler. Place lettuce leaves on a platter. Combine all vinaigrette ingredients. Brush asparagus with vinaigrette and grill under tender for about 8 minutes. Place asparagus over lettuce and then top with olives.

Asparagus and Kalamata olives are a perfect pairing. Love asparagus on the grill? Take it to the next level with this summer salad.



White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.
Source: The New York Times Dining and Wine Section, June 2008

Linguine with broccoli raab and kale

Ingredients:

1 lb. linguine (or your favorite pasta)
4 tbsp. of olive oil
1 small yellow onion
2 cloves garlic
1 bunch of broccoli raab
2 leaves of kale, cut into strips
1/2 cup of toasted pine nuts
2 tbsp. scallions
4 lemon quarters
1/4 cup fresh grated parmesan

Saute the onion and garlic in olive oil until softened.
Add broccoli raab, and saute until until slightly soft but still maintains some crispness.
Add strips of kale and cook until they are just wilted.

At the same time cook pasta until al dente, and toast pinenuts in a dry saute pan over medium heat.

Place Linguine in large bowl and drizzle with olive oil.

Gently mix in sauteed veggies and toss.

Top with pine nuts, scallions, grated parmesan.

Squeeze lemon over each serving.

“Creamy” asparagus soup

3 lbs. asparagus
4 T. extra virgin olive oil
4 c. onion, chopped
1 c. uncooked basmati rice
12 c. vegetable or “no chicken” broth
2 T of chopped thyme
2 T of chopped rosemary
Black cracked pepper

Use all asparagus except ends. Trim tips and reserve. Cut remaining asparagus into small pieces. Add olive oil and onion to a large stockpot. Sauté onions until soft. Add remaining ingredients, cover and simmer for about 25 mins. When rice becomes soft, transfer batches of soup into a blender or use immersion blender. Blend until creamy. Return soup to pot and add asparagus tips. Simmer for three minutes until tips are bright green and serve immediately.

Recipes

The Veggie Sandwich!!!

Introducing the vegetable sandwich. What makes this sandwich so special? The simple, yet creative vegan spread that you use on this delicious mixture of greens and more! Choose from four!

Yes, first choose your bread and then......

Create a mixture of early summer greens, chopped and tossed with slices of roasted peppers, olives, radishes, scallions, be creative.

Finally, choose one of these deliciously simple spreads and prepare to be amazed!



Hummus vegan and gluten free, low sodium

2 cup dried garbanzo beans (chickpeas)
¾ c. tahini
6 tablespoons of extra virgin olive oil
10 cloves of garlic, minced
Juice of 3-4 lemons
½ teaspoon of ground cumin
sea salt

Rinse and soak beans for two to three hours. Drain beans and bring to slow boil for one hour or until soft. Drain beans and combine all ingredients in a food processor and process until soft. Add water if mixture is too thick. Add lemon juice and sea salt to taste.

Pesto vegan and gluten free, low sodium

¼ cup pine nuts or walnuts
2 garlic cloves, peeled
¼ cup extra virgin olive oil or walnut oil
¼ cup veggie broth
4 cups basil leaves or any baby greens

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!

Guacamole vegan and gluten free, low sodium


Guacamole gradually darkens when exposed to air so serve immediately.

4 ripe avocados
2 tablespoons finely chopped onion
2 fresh Serrano chili peppers, seeded and finely chopped
Fresh lime juice
Sea salt

Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl. Mash with fork. Add onions and peppers. Mix well with fork. Season to taste with salt and lime juice.

Roasted Garlic and Herb Spread vegan and gluten free, low sodium

4 heads of garlic, roasted
3 T extra virgin olive oil
a mixture of fresh herbs like basil, rosemary, parsley, thyme, oregano--chopped
sea salt, black cracked pepper

In a bowl, mix roasted garlic with olive oil and chopped herbs until mixture comes together as a thick paste. Add sea salt and pepper. Spread on bread.

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Pea Greens (a.k.a. Pea Vines, Pea Shoots) gluten free, low sodium


1/2 T olive oil
salt to taste
6 garlic cloves, minced
1/4 cup chicken or vegetarian broth
all your pea shoots, chopped about 1”



In large skillet, heat olive oil over medium heat. Add garlic, toss well to coat. Add broth; cover and cook, stirring occasionally for 5-6 minutes until garlic begins to soften. Remove cover, turn up heat to high, and add pea shoots. Cover and let shoots wilt for 5-7 minutes, stirring frequently and adding one tablespoon of broth at a time to maintain moisture. Remove cover and turn up heat so that all the juices are completely absorbed.



Swiss Chard and Soba Noodles vegan, low sodium



1 tablespoon olive oil

3 cloves garlic, minced

2 teaspoon chopped fresh ginger

1 pound Swiss chard, cut crosswise into 1/2 inch strips, washed and drained

2 tablespoons soy sauce

8 ounces soba noodles

freshly ground black pepper

Crushed red pepper



Heat the oil in a large sauté pan. Add the garlic and ginger and stir over medium heat until beginning to brown, about 2 minutes. Add the Chard and the soy sauce and stir to mix. Cover the pan and continue cooking until the chard is wilted and tender, about 20 minutes.



Meanwhile, bring a large pot of water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain, reserving 1/2 cup liquid. Stir the reserved liquid into the chard and divide the noodles among four bowls.



Spoon the chard and its juices over the noodles. Sprinkle the pine nuts and the peppers to taste. Serve immediately.

(Adapted from Gardeners' Community Cookbook, V. Wise)





Fresh Pea Hummus vegan and gluten free, low sodium



2 cups fresh shelled peas

4 tablespoons tahini

4 tablespoons lemon juice

2 clove garlic

1/4 teaspoon cumin

salt



Bring a small pot of water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water. In a food processor pulse peas, tahini, lemon juice, garlic, cumin and salt. (Adapted from Whole Living, May 2011)





Fiddlehead Ferns vegan and gluten free, low sodium





These mild veggies with an asparagus-like flavor are only in season for a few weeks. Sauté ferns with olive oil, fresh garlic and any herbs you have on-hand. These ferns are high in alpha-carotene, recently linked to longevity!



Kale and White Bean Soup vegan and gluten free, low sodium

2 tablespoons of extra virgin olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large onion, chopped
6 cloves of garlic, minced or pressed
2 rosemary sprigs, leaves removed from sprig
2 thyme sprigs, leaves removed from sprig
1-1/2 pounds of red potatoes, washed and cut into small pieces
8 cups of veggie broth
4 cups of cooked cannellini beans
2 cups of kale, washed and chopped
Freshly ground black pepper

Sauté celery, carrots and onion in olive oil until soft. Add garlic, rosemary and thyme and sauté for one more minute. Add red potatoes and veggie broth. Simmer on medium heat until potatoes are soft, about 20 minutes. Add beans, kale and ground pepper. Soup is ready when kale is bright green and tender.

When I eat healthy greens, I shine from the inside out!

Broccoli Salad vegan and gluten free

7 cups of broccoli florets
4 garlic cloves, minced
20 pitted Kalamata olives, sliced
¼ c. lemon juice
1/2 c. extra virgin olive oil
Sea salt and freshly ground black pepper

Steam broccoli until tender and crisp. Immediately immerse into iced water and drain. Place broccoli on a platter, sprinkle with garlic, olives, lemon juice, and olive oil. Stir gently. Add salt and pepper to taste.


Strawberry Salad vegan and gluten free, low sodium

4 cups arugula
1 pint of strawberries, cleaned and sliced
4 scallions, cleaned and white and light green parts sliced
3 tablespoons extra virgin olive oil
¼ cup white wine vinegar
2 tablespoons of maple syrup or rice syrup
1 cup sliced toasted almonds

Combine arugula, strawberries and scallions in a salad bowl. Combine oil, vinegar and sweetener in a small bowl. Pour mixture over salad and toss. Sprinkle with toasted almonds.

PRESERVING THE HARVEST

Hot Chilly Dilly

Bonnie Biller
St. Martins de Tours Organic Farm
Palermo, Maine

8 pounds trimmed yellow or green beans
16 heads of dill
16 cloves of garlic
4 teaspoons cayenne pepper
4 teaspoons mustard seed
4 teaspoons crushed red pepper
10 cups vinegar (5% acidity)
10 cups water
1 cup canning salt

Place beans lengthwise in hot jars. To each quart add 1/2 teaspoon each of the cayenne, mustard seed and crushed red pepper. Also add to each quart-sized jar, 2 cloves of garlic and 2 heads of dill. bring water, vinegar and salt to a boil. Pour hot liquid into jars leaving 1/4 inch head space. Remove air bubbles and screw on caps. Process 10 minutes in boiling water bath. Makes 8 quarts.


Preserved Lemons---a beautiful gift to give for any occasion!

add to stews, lentil dishes, chicken, Greek salads, vinaigrettes

Deborah Hildebrandt
Be Wise Ranch
San Diego, California

whole Meyer lemons, preferably organic
more lemons for juicing
salt
glass jar with non-metal, tight sealing lid

Add one to two tablespoons of salt into the bottom of the jar. Cut lemons, but don't completely separate into quarters. Generously salt insides of lemons, and process into jar. (It's okay if they separate.) Compress all cut and salted lemons into a jar so that no space is left. Add fresh lemon juice to cover lemons. Add two more tablespoons of salt. Cover. Shake this beautifully brilliant jar daily. Let it sit as a decorative piece on your counter. Mark your calendar for 6 weeks, and then enjoy for up to one year refrigerated.

Spring Recipes

Simply Creative Ideas to Use Your GREENS!!

Use your Blender--Use your Greens!

Blended smoothies and Pesto will entice you to use all of your greens!!

The next time you have a bag of greens and you are not sure what to do with them.....make a smoothie!!

Create the most delicious smoothie using frozen berries, a banana, and large handful of washed greens, water and ice! Blend until smooth!
gluten free/dairy free

1-2 Bananas---they balance out the bitterness of some greens
1 cup of another fruit---your choice, I love frozen berries
1-1/2 cups of fresh greens
12 oz. water or until smooth
ice for a more frozen drink

Simply, blend!

Jazz it up with a mint sprig, some melon or even an avocado!

Garlic Scape Pesto

gluten free/dairy free

1 cup of garlic scapes, chopped, flowery parts removed
1 cup or more of spring greens
½ cup walnuts
2 tablespoons of extra virgin olive oil
½ cup of vegetable broth

Puree all ingredients in food processor or blender until smooth. If too liquidy add more greens. Too thick? add a bit of veggie broth!

Have extra greens? Eat a raw salad with this versatile vinaigrette:

Garden Vinaigrette

gluten free/dairy free

Keep this chilled and ready to sprinkle on just-picked veggies! This vinaigrette is a must-have in the fridge throughout the growing season. Why purchase ready made salad dressings filled with preservatives when this simple vinaigrette spices up everything from a chopped salad to a pasta salad. Use as a marinade for grilled veggies or on a warm potato salad.

1 cup extra virgin olive oil
1/3 cup balsamic vinegar, white wine vinegar or lemon juice
1 teaspoon Dijon mustard
handful of chopped herbs
A shake of sea salt
Mix well!
Or omit mustard and instead add 1 cup pureed strawberries and blend!
Kale Crumble

gluten free
Paul Bucciaglia
Fort Hill Farm
New Milford, Connecticut



Great to crumble and sprinkle over rice, soup, salad or any dish that needs some salty crunch! Eat it as a snack too!

Olive oil

1 big bunch of kale, roughly cut into 2 x 2 pieces
3 tablespoons freshly grated Parmesan cheese

Preheat oven 350 degrees. Spread thin layer of olive oil across baking stone or cookie sheet with your fingers. Spread kale across pan. Bake for 10 minutes, mixing once. Sprinkle Parmesan over kale and bake for an additional three minutes. Remove from oven when kale seems crispy. Cool of plate or tray.


Baked Risotto with Greens

gluten free

Elaine Granata
Granata Farms
Denver, Colorado
1 tablespoon olive oil
1 cup finely chopped onion
1 c. uncooked Arborio rice
8 cups greens: chard, spinach, kale, etc.
2 cup veggie broth
1/4 teaspoon sea sat
1/4 teaspoon nutmeg
1/2 cup grated fresh pecorino or Parmesan
1--1/2 cup sliced asparagus

Preheat oven to 400 degrees. In a Dutch oven saute onions with rice. Once onions are translucent, add greens, broth, salt and nutmeg. Stir these ingredients together and simmer for 5--7 minutes. Stir in cheese. Cover and bake for 30--40 minutes.


Calabrese Swiss Chard

Bill Nunes
Contented Acres Produce
Gustine, California

This recipe comes from the Italian Region of Calabria. I prefer to use ruby red swiss chard for its sweeter more beet-like flavor and for the beautiful red color which the juice takes from the red stems. I also prefer the robust flavor of hardneck garlic, either Korean Red Hot or Roja.

6 tablespoons of olive oil, divided
1/2 medium onion, sliced or chopped
3 cloves garlic, chopped or crushed
1 large bunch Swiss chard (about 1--1/2 lbs.)
1/3 lb. sliced bacon, cut into pieces and browned
1/2 cup Parmesan or Peccorino Romano cheese
bread crumbs

Preheat oven 350 degrees. Blot grease from bacon, set bacon aside. Chop Swiss chard (stems about 1/2 inch thick, leaves larger). Saute garlic in 2 tablespoons of oil. Add onion and saute lightly. Add Swiss chard stems and cook three minutes, add leaves and cover. Cook 2 to 3 minutes. Mix cooked ingredients in a baking dish. Mixture should be about two inches deep in pan. Sprinkle bread crumbs over mixture, mixing lightly with a fork. Drizzle with remainder of olive oil. Bake for 15 minutes. Then sprinkle with grated cheese and continue to bake until cheese is melted. Serves 8 to 10.

Light Spring Soup

gluten free/dairy free

This soup screams SPRING! Many times while preparing this soup, I quietly chop veggies and decide just what seeds I’d like to plant in my own life. From new projects that fall outside of my comfort zone to old hobbies that I’d like to reclaim, the spring is the best time to start creating!

3 T olive oil
1 large onion, diced
4 cloves of garlic, minced
4 c. organic low-sodium veggie broth (recipe follows)
2 small zucchini, cut into ½ inch chunks
1 c. thinly sliced baby bella mushrooms
2 c. sliced asparagus
2 c. baby spinach
2 c. baby peas
16 oz. cannellini beans, cooked, drained and rinsed
½ c. fresh flat leaf parsley
sea salt and freshly ground pepper, to taste

Heat olive oil in a large pot. Add onions, sauté about 7 minutes. Add garlic and sauté about 1 minute. Add broth, zucchini, mushrooms, and asparagus, cook 5 minutes. Add spinach, peas and beans and cook 5 minutes more on low heat. Stir in parsley, salt and pepper.


Soup of Springtime Salad Greens

gluten free
Lisa Jessup
Common Ground Farm
Beacon, New York

1 onion, chopped
3 tablespoons butter
2 cups water
2 cups snap peas
1 cup white wine
bundle of spring herbs (parsley, chives, tarragon, thyme, chervil)
2 heads of lettuce, chopped
large handful arugula, chopped
sea salt and pepper, to taste
1 cup cream plus 1/2 cup (to be whipped for garnish)
1/2 cup chopped sorrel (spring green with lemony flavor)

Sweat onions in butter over medium-low heat in a large soup pot for about 10 minutes. Blanch snap peas in boiling water for one minute and plunge into ice cold water. Reserve pea water. Add wine, pea water, and bundle of herbs to the pot and bring to boil. Reduce heat and add one cup of cream. Simmer for about 10 minutes. Add lettuce and wilt, 2 to 3 minutes. Remove herb bundle and blend soup in small batches in blender until smooth. Add sea salt and pepper to taste. Garnish with unsweetened whipped cream, chopped sorrel and the peas. Serve hot or cold. Serves 6.


Vegetable Stock
be prepared!
gluten free/dairy free

Some of these recipes call for veggie stock or broth, use this! Make batches ahead of time and freeze. Defrost to make quick soups and stews.

8 cups of cold water
2 celery stalks, chopped
2 carrots, peeled and chopped
2 onions, chopped
2 leeks chopped
10 peppercorns
Sprigs of fresh herbs like thyme, oregano, parsley

Combine all ingredients in a large stockpot. Bring to boil. Reduce heat and simmer, uncovered for 75 minutes. Strain through sieve and discard solids. Let cool and refrigerate. Containers can be frozen for about three months.


Spring Salad

gluten free/dairy free


Make this salad with veggies straight from your CSA and notice as you slowly take each bite just how miraculous vegetables are! It is incredible how little we really need to “dress up” farm-fresh veggies.

2 heads of butterhead, Boston or bibb lettuce, washed
4 radishes trimmed and sliced thinly
1 large carrot, peeled and cut into thin strips
4 tablespoons of white wine vinegar
6 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper

Tear lettuce into small pieces. Add lettuce, radishes and carrots to a bowl. Whisk vinegar, oil, and salt and pepper and pour over salad. Toss gently.


Balsamic Spinach
gluten free/dairy free

This recipe works with all hearty greens, but it works especially well with spinach.

1 cup balsamic vinegar
½ c. extra virgin olive oil
a handful of basil leaves, chopped
8 cups of spinach, washed well
sea salt and freshly ground black pepper

Simmer vinegar in small saucepan until slightly reduced. Add olive oil and basil. Lower heat and set aside. Place wet spinach in large saucepan on medium heat and cover. Spinach will wilt quickly. Remove spinach from heat and drain. Place on a platter, season with salt and pepper and drizzle balsamic mixture over spinach.



Using herbs...............

Simple Fresh Herb Potatoes
gluten free/dairy free

I love to collect fresh herbs in late spring/early summer and make this delicious warm potato dish. The herbs come alive when mixed with the warm potatoes. Scallions/green onions work well in this recipe too!

2 lbs. Yukon Gold potatoes, cut into 1 inch pieces
½ cup chopped Italian flat-leaf parsley or any combo of herbs
½ cup chopped chives
4 tablespoons of olive oil
Sea salt and black cracked pepper to taste

Steam potatoes for about 20 minutes or until tender. Transfer to bowl and toss with remaining ingredients.


PRESERVING OUR HARVEST



Pickled Green Beans
gluten free/dairy free
Jolinda Hamilton
Hamilton Farms
Clinton, Arkansas

4 lbs green beans
1-3/4 teaspoon crushed red pepper
3--1/2 teaspoon mustard seed
3--1/2 teaspoon dill seeds
7 garlic cloves
5 cups water
5 cups white vinegar
1/2 cup caning salt

Wash beans and remove ends. Cut beans into 2 inch pieces, divide among several pint jars. Put 1/4 teaspoon of red pepper, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, and one clove of garlic into each of the jars. Combine water, vinegar, and salt and bring quickly to a boil. Pour boiling liquid over beans, leaving 1/2 inch in headroom. Process in boiling water for 10 minutes.


Note: If you are a novice canner, please consult The Ball Blue Book or the USDA Food and Nutrition Center for accurate, reliable information for home canners.


Snap Pea and Marinated Mushroom Salad

Enjoy an easy-to-prepare dish!



SERVINGS 12

INGREDIENTS
3/4 cup extra-virgin olive oil
6 tablespoons white-wine vinegar
1 1/2 teaspoons coarse salt
1 teaspoon fresh-ground pepper
9 ounces button mushrooms, sliced 1/4-inch thick
8 cups sugar snap peas (about 1 pound)
1 tablespoon chopped fresh thyme leaves

PREPARATION

1. Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

2. Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled - about 2 minutes. Drain and transfer to a large bowl.

3. Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

From www.thedailygreen.com Originally printed in Country Living.


Broccoli Pancakes -------courtesy of Dr. Weil (www.drweil.com)

Description

Even if your kids don't like broccoli, they will eat these pancakes. You can serve them as a side dish, however they are certainly a meal on their own if you want to serve them as an entrée. Broccoli and other cruciferous vegetables including cauliflower, Brussels sprouts, cabbage, turnip greens and kale are rich in antioxidants, which help protect against both cancer and heart disease.

Food as Medicine

It is especially important to eat broccoli if you are pregnant. One cup supplies 94 mcg of folic acid; a deficiency of this vital nutrient has been linked to birth defects including spina bifida.

Ingredients

1 large head broccoli
1/4 cup coarsely chopped onion
1/2 small hot chili pepper or 1 teaspoon chili paste
1 large garlic clove, peeled and sliced
1/4 cup vegetable oil
2/3 cup whole wheat pastry flour
1/8 teaspoon dried dill weed
1 pinch salt
1 large egg or 2 egg whites
1/4 cup low-fat milk
A sprinkling of paprika

Mock Sour Cream:
1 cup plain non-fat yogurt
1 tablespoon freshly squeezed lime or lemon juice
1/2 small onion or large shallot, finely chopped
1/2 teaspoon Tabasco sauce, or to taste
Sprinkling of chopped fresh dill

Instructions

1. Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry.

2. Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander.

3. Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon.

4. Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.

5. Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.

Makes 20 1-inch pancakes - 2 per person.