Saturday, April 30, 2011

This Weeks Box April 30th 2011





THIS WEEKS BOX CONTENTS

salad mix
bunch of young tender chard
grapefruit
fuerte avocado
"Slow Food Article About Fuerte"
arugula
baby eggplant and persian cucumbers from hot house in Ramona
baby bok choy
mandarin oranges
pink lemons
kohlrabbi

Strawberry Cabbage Lettuce

This image might look like one big head of lettuce. It is actually hundreds of tiny young heads about the size of a few ribbons each. They are densely packed together in a row, in order to protect each other from the sun and stay moist and tender until picked. Harvesting this lettuce is more like giving a hair cut!

Rainbow Chard

This weeks chard is super young and tender. I did not use to eat greens unless they were cooked or smothered in dressing. It took a bit of coaching and training to start to learn to enjoy the real flavor of raw undressed greens. It is best to learn on young fresh ones like these. If you do not usually eat greens raw, you might just try one leave to see how it tastes. To me, young chard usually tastes like citrus nuts and spinach all in one

I just wanted to share this Blog with anyone who is interested. It is called:

" What I did with my box"

It is a cool blog about how this woman has worked with her CSA box every week.
Also she has a listing on her front page of about 10 other blogs like hers.

list of kohlrabbi recipes

Kohlrabbi can most easily be used by steaming, chopping and adding to a salad cold.

Avocado Arugula Mandarin Kholrabbi Salad Recipe

2avocado
2 mandarin oranges
couple handfuls of arugula
2 or three kohlrabbi
handful of lettuce greens

Steam kohlrabbi until flesh can be penetrated with a fork, remove skin and cube and put in frige to cool. Halve and cut avocados into pieces. peal and segment mandarins.
Add mandarins and avocado pieces and kohlrabbi to a bowl of arugula and lettuce greens. Dress with vinaigrette. Add nuts and feta cheese if available.














Saturday, April 23, 2011



The stone fruit are coming!





THIS WEEKS BOX CONTENTS


PURPLE AND GREEN BROCCOLI
MANDARIN ORANGES
ROMAINE LETTUCE
LEMONS
CILANTRO
BIG BAG OF MIXED BOK CHOI & SPINACH & CHARD
"Great for fresh salads or any kind of stir fry or saute"
GRAPEFRUIT
FAVA BEANS
CARROTS


New York Strip Steak with Broccoli and Spinach Recipe




Carrot Creme Fava Bean Soup

Ingredients
  • 1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
  • 1 medium carrot, peeled, thinly sliced
  • 2 14-ounce cans vegetable broth
  • 1 1/2 cups water
  • 1/4 cup dry white wine
  • 3 tablespoons chopped fresh parsley
  • 1/3 cup whipping cream

Carrot cream
  • 2 carrots, peeled, grated (about 1 1/4 cups)
  • 2/3 cup whipping cream
  • 1 teaspoon sugar
  • 1/4 teaspoon salt


Preparation

For soup:
Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).

Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)

For carrot cream:
Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.

Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.
















Friday, April 15, 2011

This Weeks Box April 16 2011

Here Is What Is In The Box

arugula
mandarin oranges
butter crunch lettuce
fava beans
grapefruit
tangelos
sugar snap peas
avocados
pink lemons
strawberries
radishes

So I was looking for some good recipes for the box this week when I came across this avocado toast recipe. I was having trouble re-sizing the picture for a little while and every time I looked at the picture, I got a little more and a little more hungry. It is past midnight and I ate the last of the bread this morning. I am sure there is no prosciutto and I doubt there are any ripe avocados.
This looks so good. I am so hungry right now!



A new kinda breakfast


Pork Tenderloin With Arugula Avocado Salad Recipe

Ok, I am not even eating pork right now. But you've got to be kidding with this!
It looks soo frickin good! You have to at least click the link and look at this dish. I am so hungry.



Mandarin Strawberry Salad
Ingredients:
romaine Bibb Or mesclun lettuce
-1 pint fresh strawberries, sliced
-1 can mandarin oranges, drained
-6 oz. crumbled feta cheese
-Maple Dijon Vinaigrette (below)

Maple Dijon Vinaigrette:
-3/4 cup olive oil
-1/4 cup cider vinegar
-1/4 cup maple syrup
-2 tbsp dijon mustard
-1 tbsp minced garlic
-pepper, to taste

Directions:
1. Mix all vinaigrette ingredients together until well emulsified. Store in fridge until ready to serve.
2. Toss greens, strawberries, oranges, and cheese with dressing. Serve immediately.


Friday, April 8, 2011

This Weeks Box April 9 2011

baby portobello mushrooms
broccoli
fresh oregano
avocados
fava beans
arugala "young and flavorful"
naval oranges
green onions
lemons
tangerines
cilantro
mandarins
radishes

Mushroom and Broccoli Salad

Ingredients

1 lb. fresh mushrooms
1 lg. head broccoli
4 green onions

Directions

Use mushroom brush on mushrooms to clean. Slice mushrooms. Wash broccoli. Cut off flowerets from head of broccoli. Combine mushrooms, broccoli florets and green onions.
Pour dressing over mixture. Wait for another hour, stirring once after 30 minutes before serving. Serves 8-10. Salad dressing
1/2 c. sugar
1 t. salt
1 t. paprika
1 t. celery seed
1 t. onion powder
1 c. salad oil
1/4 c. cider or wine vinegar Mix together all dressing ingredients. Allow to set for one hour.

Recipe Rating: 5 out of 5 stars

Greek Salad with Fava Beans

As a side dish, serves 4. Double recipe for a main dish.
SALAD:
1 cup of olive oil (the best you can get)
2 cloves garlic
2 Tbsp Red Wine Vinegar
8 oz. Greek style feta cheese
Salt
Pepper
1 cup of fresh, chopped oregano
1 lb. fresh Fava Beans (in the pod)
1 bowl of ice water to cool
2 large cucumbers (or 1 large telegraph cucumber)
1 bunch green onion
1 punnet cherry, plum, or miniature heirloom tomoatoes
1/4 cup toasted sunflower kernels
DRESSING:
Oil left over from the marinating feta cheese
1/2 cup of red wine vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 Tbsp fresh chopped oregano
Feta Preparation:

First, you’ll want to get the feta marinating to let the flavors combine. Ideally, combine the items the items the night before and place in the refrigerator.
Combine Olive Oil, diced garlic,and vinegar and mix well. Cut feta into 1 inch cubes and add to olive oil mixture. Add a good pinch of salt and pepper – to taste – and mix together with oregano. Stir to combine and set aside in refrigerator for at least 1 hour to let flavors combine (again, overnight is ideal).

Bean Preparation:
If using fresh beans, first shell them, slicing along the edge of the outer husk to remove the bean. Place beans in a pot of boiling water for 3-4 minutes or until the outer appearance becomes wrinkly. Drain and place in bowl of ice water to stop cooking. Once they’ve cooled, the inner bean (which you want for your salad) needs to be removed from the, now shriveled outer bean shell. When you’ve finished, steam the prepped beans for another 3-4 minutes. Alternatively, you can sauté them but they’re pretty delicate and I wanted to keep them as whole as possible . This can take a bit of time so if you want to cut a corner, you can source the pre-cooked fava beans and no one’s will think any less of ya’.
Sprinkle beans with salt and pepper and set in refrigerator to cool.

Salad:
Peel cucumbers and cut into 1 inch cubes and add to salad bowl. Julienne the onion and add to the cucumbers. Add the tomatoes, chilled fava beans and feta cheese (reserve the marinade mixture for the dressing) and mix everything together.




Saturday, April 2, 2011

This Weeks Box April 2 2011

Here is what is in the box this week

young broccoli
tangerines
mandarins
young potatoes
acorn squash
haas avocados
pink lemons
grapefruit
lettuce
snow peas
fava beans


HERE IS A GOOD ARTICLE ON FAVA BEANS AND SOME RECIPES TOO.



BROCCOLI AND SNOW PEA STIR FRY RECIPE


Satay Chicken Stir-Fry with Snow Peas and Cilantro
BROCCOLI, CHICKEN & SNOW PEAS STIR - FRY

Read more about it at www.cooks.com/rec/view/0,1625,158178-235198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 tbsp. butter
1 whole chicken breasts, skinned, boned & cut into strips
1 c. snow peas, blanched (can substitute several broccoli spears, blanched & cut into 1 inch pieces)
1c. broccoli shoots
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. canned ready-to-serve chicken broth
2 tbsp. soy sauce
2 tsp. cornstarch
Pepper to taste
In 10-inch nonstick skillet, heat butter over medium-high heat until bubbly and hot; add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.

To same skillet add snow peas, broccoli, garlic, and ginger and saute for 1 minute. In a small mixing bowl combine broth, soy sauce and cornstarch, stirring to dissolve cornstarch; add to snow pea mixture and return chicken to skillet. Reduce heat to low, add pepper and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Serve over hot rice. Makes 2 servings.