Thursday, May 26, 2011

This Weeks Box May 28 2011




Apricots are almost here!!
Then Peaches
Then Plums
Apples
Pears
..



Here is what is in the box this week


creamy red potatoes
fresh oregano
sweet valencia oranges
grapefruit
baby persian cucumbers
young mexican squash
handful of baby eggplant
bag of tender salad spring mix
bag of collards and dinosaur kale
lemons
a few small haas avocados
handful of spinach

Chinese Sesame Kale by Allyson 5-7 11

Minced garlic

Kale, torn into bite sized pieces

2 tsp sesame seed oil

2 Tbs water

1 tsp soy sauce

Toasted sesame seeds

Heat sesame seed oil over medium-low heat. Add garlic and sauté for 30 seconds. Add kale and
water and cover for one minute. Stir kale and cover for an addition minute or two. When kale
looks wilted add in soy sauce and sesame seeds.

Spicy Eggplant by Allyson 5-7-2011

Vegetable oil

Red pepper flakes or Sriracha sauce

Baby eggplant cut into chunks

Chopped onion

Chopped garlic

3 Tbs rice vinegar

2 Tbs brown sugar

3 Tbs soy sauce

Veggies, cubed tofu or shrimp go well as add-ins too (*freezing cubed tofu for 24 hours before
using gives it a more meaty and chewy texture that goes well with the softer eggplant)

Heat oil in wok and add in red pepper flakes (if using Sriacha sauce add-after tossing in
eggplant). Add eggplant and stir for a few minutes. Add in onion, garlic and any other veggies
and stir fry for a few minutes more. Add in rice vinegar and soy sauce, stir, and then add in
brown sugar and toss ingredients for a minute. If you want thicker sauce add in a cornstarch/
water mix.

Here is a few different recipes for kale "including" crunchy kale chips. Also, she says that chips can be made from spinach and collards!!

Kale recipes


i just wanted to show this image of a baked spaghetti squash that was sent to me by a Blue Sky Ranch CSA member. Looks Awesome. She included the recipe so I will be sure to post the recipe before we have spaghetti squash again.

Thanks everyone



Saturday, May 21, 2011

This Weeks Box May 21 2011




strawberries
kohlrabbi
baby romaine
mandarin oranges
valencia oranges
lemons
one head of speckled butterhead lettuce
grapefruit
carrots
multi color beets
multi color radishes
handful of potatoes
green onions
bunch of arugula
tangerines



Roasted mixed vegetables recipe

chunk as many of your root vegetables as you want. Especially the kholrabi as it does real well in this recipe.

Make sure to cut or peel the outer layer of the kohlrabi bulb before cutting it in chunks.

Throw everything into boiling water for 1o minutes or so. The water will change color because of the beets but does not hurt anything.

Then transfer the partially cooked roots into a pyrex dish.

Make a dressing with a little honey, some olive oil and juice of a lemon. Stir the honey lemon and oil with a fork and then pour over the root vegetables.

Chop some green onions and sprinkle them over the vegetables before putting into the oven for 20 minutes or so at 400 degrees uncovered.

If you want that caramelized crispy effect, stir the vegetables one time after they are done and turn the oven to broil and wait 5 minutes or so.

Kohlrabi


History:
Kohlrabi came to the United States from Europe. It's name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Storage:
Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.

Preparation:
For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness.

Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.


History:
Kohlrabi came to the United States from Europe. It's name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Storage:
Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.

Preparation:
For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness.

Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.


Friday, May 13, 2011

This Weeks Box May 14th 2011



Box Contents

bag of mixed chard and spinach
mandarin oranges
carrots
hand full of broccoli
purple cabbage
grapefruit
3 varieties of baby romaine lettuce
lemons
avocados
butternut or spaghetti squash
strawberries

Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro



serves 2-4

The sweetness of the shrimp goes great with the brininess of the feta, the creamy avocados and the spicy jalapeños. You might add some sour cream on top, too.

ingredients

1 pound shrimp, peeled
4 teaspoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 head cabbage, very thinly sliced
2 limes or lemons, zested and juiced
4 ounces feta cheese, crumbled
1 jalapeño, thinly sliced
1 ripe avocado, cubed
1 cup chopped fresh cilantro
8 large tortillas
hot sauce to taste

Directions:

1. Preheat the broiler to high.

2. In a large bowl, toss the shrimp with 2 teaspoons of the vegetable oil, the cumin, coriander and a light sprinkling of salt and pepper. Thread the shrimp onto wooden skewers. Put them under the broiler and cook them until they're pink and just cooked through, 2-3 minutes per side.

3. Meanwhile, slice the cabbage and prep the limes. In a medium bowl, whisk together the lime zest and remaining olive oil and a sprinkling of salt and pepper. Toss in the cabbage to combine with the vinaigrette.

4. Prep the feta, jalapeño, avocado and cilantro, and place each in a small bowl. Put the tortillas under the broiler for a minute or so until they become soft and pliable. Fill the warm tortillas with the shrimp, cabbage, avocado, feta, cilantro and hot sauce to taste.


Caramelized Butternut squash

Caramelized Butternut Squash. Photo by gailanng

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

  1. 1 Preheat the oven to 400°F.
  2. 2 Cut off the ends of each butternut squash and discard.
  3. 3 Peel the squash and cut in half lengthwise.
  4. 4 Using a spoon, remove the seeds.
  5. 5 Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  6. 6 Add the melted butter, brown sugar, salt and pepper.
  7. 7 With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. 8 Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. 9 Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. 10 Adjust seasonings if needed.
  11. 11 Serve hot.
  12. 12 Enjoy!
Basic Spaghetti Squash Recipe

Basically, I prefer to cut the squash in half lengthwise, remove the seeds and place both halves face down on a greased cookie sheet. I cook them at 325 for about 1/2 hour or until the skin does not push back when pressed. While the squash is cooking is usually when I decide how I want to dress it when I take it out.

Sometimes I add parmesan cheese and fresh tomato with oregano.

It is also nice to simply add pesto sauce to the scraped out "squash noodles"
Or even just lime and butter.

Friday, May 6, 2011

This Weeks Box May 7th 2011






Box Contents

carrots
haas avocados
grapefruit
leeks
bag of young tender salad mix with edible flowers
mandarin oranges
baby beets
dinosaur kale
young collard greens
bag of chard and spinach
strawberries
tangelos
lemons
snap peas
fresh oregano



Smothered beans with leeks and collard greens
Smothered Beans with Leeks and Collard Greens Recipe

  • YIELD: 8 servings (serving size: about 3/4 cup)
  • COURSE: Side Dishes/Vegetables
Ingredients
  • 1 cup dried Great Northern beans
  • 1/4 cup dried pinto beans
  • 1 quart water
  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks (about 2 large)
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 1/2 teaspoons sea salt, divided
  • 3 garlic cloves, thinly sliced
  • 1 bunch collard greens, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
Preparation
  • Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Add 1 quart water and return beans to pan. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool. Drain beans in a colander over a bowl, reserving cooking liquid; set beans aside. Add enough water to cooking liquid to equal 3 cups; set aside.
  • Heat the oil in a Dutch oven over medium-high heat. Add leeks, oregano, 1 teaspoon salt, and garlic; sauté 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Transfer leek mixture to a large bowl; add greens. Toss well to combine.
  • Place half of greens mixture in bottom of Dutch oven; top with beans. Spread remaining greens mixture over beans. Sprinkle with 1/2 teaspoon salt and pepper. Pour reserved liquid over greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once. Uncover and stir in tomatoes; simmer 10 minutes.
Risotto with Sugar Snap Peas and Spring Leeks
Risotto with Sugar Snap Peas and Spring Leeks Recipe

  • 4 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups sugar snap peas, trimmed
  • 1 tablespoon olive oil
  • 1 1/2 cups (1/2-inch thick) sliced leek
  • 1/2 cup chopped carrot
  • 1 cup Arborio rice
  • 1/4 cup dry vermouth
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1 teaspoon butter
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
Preparation
  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  • Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
  • Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
Borage Flowers "lower right"

Borage brings peace to the home. Eating the flowers in salads aids courage and cheerfulness and ends melancholy. Seriously.



Mixed Greens with Strawberry Vinaigrette and Edible Flowers

Serves 6

Edible flowers such as pansies, nasturtiums and geraniums are not just beautiful on the plate. Their flavors are unique and complement the berry vinaigrette in this easy summer salad, too.

Ingredients

6 tablespoons extra virgin olive oil
1/4 cup roughly chopped strawberries
2 tablespoons raspberry vinegar
1 tablespoon yogurt
Pepper to taste
12 cups mesclun mix
1/2 cup toasted pecans
Edible flowers (such as pansies, nasturtiums and geraniums) to taste
1/2 cup feta cheese crumbles

Method

Put oil, strawberries, vinegar, yogurt, and pepper into a food processor and purée to make a dressing.

Toss together mesclun mix, pecans, flowers and feta with the dressing and serve,

Dinosaur Kale Recipe