Saturday, December 31, 2011

This Weeks Box 12/31/2011

Here's the list

brown bag of avocados
head of butter lettuce
lemons
bag of sweet baby broccoli
russet and red potatoes
bag of misex kale
fuyu persimmons
tangelos
bag of mixed pea tendrils, spinach and arugula
baby cucumbers
herb pack

The bag of tendrils, spinach and arugula is real spicy! We usually eat it raw with oil and lemon.

Potatoes, kale and creamy tahini
Serves 4

2 pounds  potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, and pop back into the oven for 3-5 minutes. Remove from oven and toss with tahini sauce and salt and pepper to taste.


Saturday, December 24, 2011

This Weeks Box 12/24/2011

Here's the list!

mexican zuchini squash
eggplant
collard greens
butter head lettuce
cilantro
red and russet potatoes
fennel bulb
limes
fuyu persimmons
avocados
fresh herb packet

Saturday, December 17, 2011

This Weeks Box 12/17/2011


Ohh! It's a salad........

beets
fuyu persimmons
bok choy
salad mix with spinach and arugula
red onion
grapefruit
head of lettuce
kale
tangerines
avocados
chard
kabocha squash
meyers lemons
eureka lemons
hachia persommons

.                                                 
Yeah… I know what you’re thinking. Romaine, avocado, and red onion? Is that all?
B-O-R-I-N-G.

No way!! This salad is crisp, light, and refreshing – making it a perfect match for anything heavy, cheesy, or fried or extra spicy.

 Grilling Fuyu Persimmons


Sounds weird, yes, I know.
But if you've never tried, I do urge you to consider a Fuyu Persimmon that is ripe (but not yet soft), slicing it up, then grilling it over a low-medium flame.
"Try a marinade of meyer lemon, coconut oil and honey  if you want more flavor"
What you get is the most amazing caramelized persimmon you've ever tasted.
I left a couple slices on extra long (about 5 minutes) so that it was completely soft and gooey, then sandwiched it between two graham crackers, some chocolate and voila ... the world's first Persimmon S'mores!
Cheers!

Grilled Beets 

If you have not, you ought to.
Slice em like steaks about 1/3 inch
Marinade them with olive oil, your favorite herb and balsamic vinegar.
Keep splashing the beet steaks with marinade until finished grilling.
Putting the cut steaks in a steamer for a few minutes will speed up the grill time and help with marinade absorbtion.


                      Sweet and spicy roasted kabocha squash

Most recipes out there for using winter squash seem to involve pureeing them, but I rather like them when they are in chunks or slices. This roasted squash has a sweet, spicy and salty glaze of sorts on them, which brings out the dense sweetness of the fruit. Cut into fairly thin slices like this, it makes interesting finger food. You can vary the sugar and spice to your taste, though too much of either may overwhelm it.
You do need to use kabocha-type squash for this ideally, though butternut should work too. You will need a dense, starchy and sweet squash.
  • 1/2 small to medium sized kabocha squash
  • 3 Tbs light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
  • 1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 Tbs soy sauce
  • Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes)
Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper.
De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)
Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
Serve hot or at room temperature.

Notes

Toasted pumpkin seed oil (Kürbiskernöl) is a mainly Austrian speciality, though they make it here in Switzerland too. It’s very nutty and dark, and is terrific in dressings and marinades. Toasted sesame seed oil or walnut oil can be substituted, or even expensive argan oil. 

Carved turkey sandwich with kabocha spread and ancho-bell-pepper-cranberry chutney

Turkey sandwich
Total time: 1 hour, 20 minutes

Servings: Makes 2 sandwiches

Note: Adapted from Judy Han of Mendocino Farms

Ancho-bell-pepper-cranberry chutney

2 red bell peppers, roasted, peeled and stems removed

1 ounce dried ancho chiles, stems removed

1 cup sugar

1/4 cup balsamic vinegar

1 cup leftover cranberry sauce or ½ can cranberry sauce with whole cranberries

1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.

2. In a blender, or with a hand-held blender, purée the ancho-pepper mixture. (This makes 1 cup ancho-pepper purée, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the purée (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.

Roasted kabocha squash spread

1/2 kabocha squash, halved and seeds removed

1/2 tablespoon oil

1/4 cup brown sugar

1 teaspoon salt

1/2 cup crème fraîche

1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.






Friday, December 9, 2011

This Weeks Box 12/10/2011


                                         

HERE IS WHAT IS IN THE BOX THIS WEEK

BROCCOLI
TANGERINES
HEAD OF ROMAINE LETTUCE
FRESH OREGANO
CILANTRO
FUYU PERSIMMONS
RED POTATOES
MEYERS LEMONS
LAST STRAWBERRIES OF THE YEAR
SWEET PEPPERS
ACORN SQUASH
HACHIA PERSIMMONS
BROWN BAG OF AVOCADOS
2 ARTICHOKES



Apple and Persimmon Salad "Thanks Jennifer"



1 apple

1 Fuyu Persimmon

Pomegranate seeds

Honey

Lemon juice



Cut up an apple and a Fuyu Persimmon, add some pomegranate seeds and top with a dressing of lemon juice and honey (Meyer Lemon juice works great! And you could also add a bit of cinnamon)

If you still are not sure of the difference between Fuyu and Hachia persimmons, CLICK

How about throwing all the vegetables except the artichoke and lettuce into a chicken vegetable soup? Hmnn?


  
       Strawberry Romaine Salad
Strawberry Romaine Salad Recip

20 ffrfrsss
10 3st

  • 1/3 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 small onion, halved and thinly sliced
  • 2 cups halved fresh strawberries
  • 1/2 cup sugar

  • CREAMY POPPY SEED DRESSING:
  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon sour cream
  • 1 tablespoon milk
  • 2-1/4 teaspoons cider vinegar
  • 1-1/2 teaspoons poppy seeds

Directions

  • In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
  • In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.

 

Saturday, December 3, 2011

This Weeks Box December/3/2011

swiss chard
carrots
salad mix
cherry tomatoes
avocados
pink lemons
jalapenos
fuyu persimmons
hachia persimmons
pommegranates
acorn squash

Please check the sight once more after tonight there are some great recipes on the way. There is just not enough time this morning to post them. Enjoy!!

Please remember that there are 5 pick days this month, so make your payments accordingly.

Thank you