Thursday, September 29, 2011

This Weeks Box 10/9/2011

mexicola avocados 
summer squash
salad mix
baby carrots
random sweet peppers
baby bok choy
brown onion


Thursday, September 22, 2011

valencia oranges
dinosaur kale
spicy lettuce mix
green beans
bell peppers
summer squash
sapote fruit
red potatoes

Safety First

Mexican style Quinoa stuffed peppers


Kale Potato Gratin

This recipe is unusual for having little to no dairy involved. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through. There is a little cheese for flavor, but this can be left out for a vegan adaptation. See the adaptation notes below.

Kale and Potato Gratin
makes 6-8 servings

1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
Between 1/3 and 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage

Preheat oven to 350° F.

Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.

Vegan adaptation: If you want to leave out the Parmesan, double the bread crumbs to 2/3 cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until they are the texture of wet sand. Proceed as directed above, layering the bread crumbs between the potatoes and kale.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Saturday, September 17, 2011

This Weeks Box Sept 17 2011

summer squash
rainbow chard
valencia oranges
winter squash
passion fruit

How to cook Swiss Chard

How to open a Passionfruit

What is a Sapote info

Friday, September 9, 2011

This Weeks Box Sept 10 2011

bell peppers
summer squash
red potatoes
valencia oranges
bok choy
a few jalapenos
small brown onions

Well, it looks like some of the squash, eggplant and peppers will be phasing out over the next few weeks, being replaced by some of the first fall greens like mezclun mix. Soon we will be back to avocados and big bags of salad every week. Ohh, I miss avocados and salad.

We do have some cool fruit coming up. Both kinds of persimmons, pomegranates and sapotes.

And yes, we will be trading veggies for apples with our friend in Julian so there will be fresh Julian apples showing up in the boxes.

Tuscan Scrambled Eggs

Tuscan Scrambled Eggs Recipe


  • 3 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper



1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.


2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.


Serves 3.

Here is a great recipe that uses about half the contents of the box:

Sesame Soba Noodles With Cucumber Bok Choy And Mixed Greens

Friday, September 2, 2011

This Weeks Box Sept 3 2011

After months of keeping us company and never taking a day off from watching the sun, It is time to eat the sunflowers. Some of the heads were bigger than the csa boxes, so we broke them in a few pieces so that everything would fit in the box.

Sunflower Seed Head

Here is a link for harvesting and roasting your sunflower seeds.
We have been eating them raw. I have not sprouted them but I think I will like to try that this year as I am eating more sprouted food lately.

If you are not feeling adventurous or do not like sunflower seeds, just set the seed head outside near a bird feeder or a place where birds frequent for some good bird diplomacy.

Box Contents

green beans
white corn
bell peppers
valencia oranges
summer squash
kale or chard
fresh basil
sunflower seed head "full of edible seeds"

Green Bean Gratinate with Cherry Tomatoes, Mozzarella and Basil


  • 1 1/2 pounds fresh green beans
  • 1/2 teaspoon kosher salt
  • 3/4 pound cherry tomatoes (about 3 cups), preferably small grape tomatoes
  • 1/2 pound fresh mozzarella
  • 4 to 6 fresh basil leaves
  • 1 cup grated Parmigiano--Reggiano (or Grana Padano cheese)
  • 1/2 cup dry bread crumbs
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • Recommended Equipment
  • A shallow baking dish with two-or three-quart capacity
  • Cooking Directions

    Arrange a rack in the top half of the oven and preheat to 375ยบ. Fill a large pot with water (at least five quarts) and bring it to a boil.

    Dump them all into the boiling water, cover the pot until the water boils again, then cook uncovered, for 10 minutes or so, until they are just cooked through ---- tender but still firm enough to snap.

    Drain the beans briefly in a colander, then put them in a big kitchen bowl. Sprinkle 1/4 teaspoon of salt on the hot beans and toss them so they're all seasoned. Let the salt melt and the beans cool for a couple of minutes.

    Meanwhile, rinse and dry the tomatoes. If they're larger than an inch, slice them in halves, otherwise, leave them whole. Cut the mozzarella into 1/2--inch cubes. Slice the basil leaves into thin shreds or a chiffonade.

    Toss the grated cheese and bread crumbs together in a small bowl. Lightly grease the insides of the baking dish with a teaspoon or more of the butter. Sprinkle 1/4 cup of the cheese-and--bread-crumb mix all over the bottom of the dish.

    When the beans are no longer steaming, drop the tomatoes, cubes of mozzarella and basil shreds on top. Drizzle the olive oil over all, sprinkle on the remaining 1/4 teaspoon salt and toss together a few times. Sprinkle 3/4 cup of the cheesy bread crumbs on top and toss well, so everything is coated.

    Turn the vegetables, scraping up all the crumbs, into the baking dish and spread them in an even layer. Sprinkle over the remaining 1/4 cup of crumbs, cut the rest of the butter in small pieces and scatter them all over the top. Place the dish in the oven.

    Bake the gratinate for 10 minutes, then rotate it back to front and bake another 10 minutes. Check to see that it is browning and bake a few minutes more, until the gratinate is dark golden and crusted. (If the crumbs still look pale after 20 minutes in your oven, raise the temperature to 400 degrees or 425 degrees and bake until done.)

    Insalata Caprese Salad

    Insalata Caprese Salad

    Fresh Basil, Tomatoes and Mozzarella

    Maybe some Capers and Artichoke Hearts too?

    Oh yeah. Olive oil and Balsamic are our Friends!!

    Here is what is coming in the garden

    we had quite a few people ask why mesclun mix had not been around lately. No reason.

    spaghetti squash

    butternut squash

    bacon avocados "October"