Friday, June 24, 2011

This Weeks Box June 25 2011



"Little Chacal"

Hanna and Dahlia found this orphaned baby mouse alone screaming for it's mother last night. I do not remember exactly how it all happened but the next thing I know, I was headed down the hill to get some kitty milk replacement. Chances of survival without it's mother are pretty low for a wild mouse at this age but he/ she is putting up a good fight!

"First sweet bells of the season"

Here are some upcoming items that will be in the box in two to three weeks:

sweet bell peppers
tomatoes cherry, beefsteak and heirloom
lemon and armenian cucumber
mulberries

Here is what is in the box

swiss chard
plums
strawberries
zucchini
cabbage
carrots
valencia oranges
mandarine oranges
tangelos
spring salad mix
broccoli
lemons

Cabbage Strawberry Pineapple Salad

Ingredients

  • half of a large white cabbage, cored and shredded
    1 carrot, peeled and shredded
    1 small can of pineapple tidbits, drained and syrup reserved
    8 fresh strawberries, trimmed, then sliced thinly
    1 tsp. of dried parsley flakes

    For the salad dressing:

    4 tbsps. of pineapple syrup
    4 tbsps. of rice vinegar
    3 tbsps. of sugar
    4 tbsps. of extra virgin olive oil
    salt, to taste
    freshly ground black pepper, to taste
    a pinch of dried chili flakes

Instructions

  1. Place all the salad dressing ingredients in a jar with a screw-type cap. Shake until the sugar and salt dissolve. Set aside.

    Boil water in a large pot. Dump the shredded cabbage and push gently to submerge. When the water boils once more, turn off the heat. Pour the cabbage into a strainer then transfer to a bowl of iced water. Stir lightly. Take fistfuls of cabbage and squeeze out as much of the water as you can.

    Put the squeezed cabbage into a large mixing bowl with the rest of the ingredients. Using your hands, toss lightly to distribute the ingredients evenly. Pour in the salad dressing, tossing some more.

    Serve the salad with grilled meat or fish and have a lovely meal.

Cooking time (duration): 20 minutes

Number of servings (yield): 4


Chanterelle, Bacon and Plum Salad with Blue Cheese Recipe








Friday, June 17, 2011

cabbage
broccoli
strawbwrries
spring lettuce mix
dinosaur kale
carrots
collard greens
peaches
leeks
apricots
lemons
valencia oranges



Leek and Mushroom Risotto recipe

Ingredients:

2 tablespoons unsalted butter
3 leeks, cleaned, green light green part finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
½ teaspoon salt
½ teaspoon black pepper
¾ cup Arborio rice
¼ cup white wine
3 cups chicken broth
½ cup grated Parmesan cheese

Preparation Instructions:

1. Melt butter in a large pot over medium heat. Add leeks, onions, and garlic; cook until softened and lightly browned, 6 to 8 minutes, stirring occasionally. Add mushrooms and cook until softened and liquid has cooked out, 4 to 5 minutes. Add salt and pepper and stir.

2. Add rice to pot and stir to coat; cook 3 minutes, stirring. Add wine and cook until liquid evaporates, 6 to 7 minutes.

3. Add broth ¼ cup at a time, and bring heat to a gentle simmer. Allow each increment of liquid to be absorbed before adding the next, stirring occasionally. The entire process will take up to 45 minutes. When rice is sticky, smooth, and slightly al dente, remove from heat. Add cheese, stir to mix, and serve immediately.

Many more leek recipes here

Dinosaur Kale With Pan Fried Walnuts Recipe


Grilled Peaches Over Vanilla Ice Cream

Ingredients:

Peaches
Lemon
Honey
Brown Sugar
Ice cream/ Frozen yogurt

1. Wash the peaches (nectarines are also good but peaches cook nicer because they tend to be juicier).
2. Cut the peaches in halves. It might be easier just to cut on both sides of the pit instead of around it, so you have a flat side to set on the grill.
3. Add some lemon juice and honey into a small dish.
4. Dip the flat faces of the peaches in the lemon/honey mixture. And Set aside.
5. Bring the peaches to the BBQ and set them flat face down on the grill. (you may need to clean the grill first if there is any salmon drippings).
6. Once the peaches have char-lines on them, then they are ready to flip over. You can check, and eventually take them off using a spatuala.
7. Once they are flipped, sprinkle some brown sugar on the flat sides that are now facing up. (At this time of year some times the peaches need a bit sweetening up).
8. Once the brown sugar has melted, you can now remove the peaches from the grill.
9. Place them in a bowl and serve with some vanilla ice cream, or frozen yogurt.



Thursday, June 9, 2011

This Weeks Box June 11 2011



baby carrots
apricots
broccoli
mandarin oranges
lettuce
chard, spinach, pea greens mix "all in one bag"
peaches
lemons
tangelos
basil
dinosaur kale
lemon thyme
potatoes


Thursday, June 2, 2011

This Weeks Box June 4 2011

multi color carrots
lettuce
green onions
rainbow chard
apricots
fresh mint
mandarin oranges
lemons
baby bok choy
lemon basil
broccoli head
valencia oranges

Discovering Fennel


Fennel Info

FETTUCINE WITH GRILLED CHICKEN AND LEMON BASIL
Serves 6

1 lb. fettucine or pasta of your choice
3-4 boneless chicken breasts
¼ cup extra-virgin olive oil
1 package lemon basil, chopped or cut in chiffonade
Salt and freshly ground black pepper
Cook pasta and drain. Meanwhile, grill chicken breasts (which have been brushed with olive oil) and let rest 10 minutes. Cut chicken breast in ½” slices on the bias. Toss pasta with olive oil. Season with salt and pepper. Garnish with chopped lemon basil and serve immediately.


LEMON BASIL TAPENADE
This spread from the South of France is a natural on grilled bread or pizza, or as a stuffing for chicken breasts.

1 cup pitted black Ni├žoise or Kalamata olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped lemon basil
3 tablespoons chopped capers
2 teaspoons fresh lemon juice
Freshly ground pepper
Place olives, garlic, basil and capers in a food processor. Pulse a few times until the mixture becomes a rough paste. Place in mixing bowl and add lemon juice and pepper. May be stored in refrigerator up to one week. Bring to room temperature before serving.

Recipe for lemon basil and carrots

Fennel apricot salad with fresh mint

3 tablespoons extra-virgin olive oil
juice of 1 lemon
2 tablespoons chopped fresh mint
2 tablespoons Blue Sky Ranch Avocado honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large fennel bulb, shaved very thin
1 cup green onions, diced very thin
3 apricots, thinly sliced

1. In a medium bowl, whisk together the oil, lemon juice, mint, honey, salt and pepper. Add the fennel and onion, and marinate at room temperature for at least 1 hour.

2. Just before serving, pit and thinly slice the apricots, and add them to the fennel and onions. Adjust the seasoning and serve.