Friday, February 24, 2012

This Weeks Box 2/ 25/ 2012



Behind the Scenes in the Greenhouse 

In the Box

 monster leeks "back by popular demand"
ruby chard
meyers lemons
eureka lemons
 bag of spicy salad mix with arugula and spinach 
avocados
spaghetti or acorn squash
big head bok choy
bag of braising mix
naval oranges
fresh oregano
bunch of lavander

I just want to make a quick announcement about the celery. Celery in the store is the most pesticide intensive vegetable there is. Why? Because bugs love it. Please clean your celery well. And if you come across a little critter, you are welcome to do what I do. Pick it off hold it over the garbage disposal, drop, rinse, turn on disposal and rinse again. Repeat process if you find another!!


I must say though, the celery is probably three times more flavorful than any store bought celery I have ever had. Enjoy

 grilled leeks
Grilled Leeks
Ingredients :
2large leeks, dark green sections removed
  • 2 tablespoons bacon drippings or olive oil
  • Heavy pinch kosher salt
  • 1 tablespoon balsamic vinegar
  • Crumbled bacon and Feta cheese, as an accompaniment, optional
Directions
Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. I use olive oil instead of bacon drippings grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.

Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.


 Red wine vinegar braising mix

Serves 4
1 medium yellow onion, sliced into thin half moon
1 clove garlic, minced
2 Tb olive oil, divided
1/2 tsp sea salt, divided
1 bag braising mix (or straight kale)
1 1/2 cups water or broth
2 carrots, ribbons (~1 cup)
¼ tsp garlic powder
¼ cup red wine vinegar
  1. Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
  2. Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
  3. Add the braising mix and the 3 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
  4. Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and cook for 10 more minutes.
  5. Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
  6. Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
  7. Enjoy.
Eggs in a Nest
From Animal Vegetable Miracle recipe written by Camille Kingsolver. Great Book! Especially if your new to CSA. Very inspiring.

Serves 3 or 4

1 medium onion, chopped
garlic to taste, chopped
Carrots, chopped
½ cup sun dried tomatoes
1 bag braising mix, coarsely chopped
5 eggs
Sea salt and pepper
Cooked brown rice (optional)
  1. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
  2. Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
  3. Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
  4. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
  5. Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.
Note – This makes a great breakfast, with or without the rice.

Swiss Chard with Orange and Bacon 
Swiss Chard Orange and Bacon Recipe With Vegetarian Option 
Recipe 


 

Grilled Salmon and Bok Choy with Orange Avocado Salsa???
Yess!! I cannot believe I found a recipe with bok choy and avocado together. And orange too? I love google. I have not had this recipe and I would like to hear if anyone tries it.

Recipe








Saturday, February 18, 2012

This Weeks Box 2/18/2012

brussel sprouts
eureka lemons
naval oranges
russet potatoes
large brown onion
a few parsnips
avocados
large head bok choy
broccoli
cilantro
baby chard bunch or kale bunch
cilantro

http://static.thepioneerwoman.com/cooking/files/2011/12/sprouts.jpg 
2 pounds fresh Brussels sprouts, sliced in half
1/2 large onion, thinly sliced
6 cloves garlic, thinly sliced
Several sprigs of fresh oregano
Olive oil
Balsamic vinegar
Salt and pepper to taste
Grated Parmesan cheese (about 1/3 of a cup)

Pre-heat oven to 425 degrees. Bring a large pot of water to a boil.

Add Brussels sprouts to the pot of boiling water and blanch for three minutes. Drain. In a large mixing bowl, add the Brussels sprouts, onion, garlic, oregano, and salt and pepper. Drizzle with olive oil and vinegar and mix until the ingredients are well blended.

In a large casserole, pour just enough oil to cover the bottom. Add the vegetable mixture to the casserole. Drizzle with a little more olive oil and vinegar. 

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese





Swiss Chard with Lemon and Parmesan Cheese

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)

Directions

  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. 

Thursday, February 9, 2012



Sanford...Tractoring












Here is what is in the box this week
bunch parsley
naval oranges
fresh oregano
bag of arugula
avocados
big head bok choy
red romaine, head lettuce
butterhead, head lettuce
braising mix, with broccoli shoots too!
lemons
leeks
collard greens
sweet potatoes

I wanted to suggest something I like to do with leeks. I only get it a couple times a year because it is pretty rich. But leeks deserve the attention. I see them as one of the aristocrats of the garden. They take almost a year to fully mature. They take space and need to be hilled up a few times to get that big white stalk. So when you get well grown leeks from your farmer. Put some intention into it!
Braising and roasting are good ways to bring out the supreme flavor of leek too. 
But if you have not had Leek Gratin, you might want to give it a try.



Oregano Hazelnut Pesto
 
                                                      4 servings, about 1 1/2 cups each.


  • 15 hazelnuts, toasted*
  • 1 cup (packed) fresh oregano, washed, dried and chopped
  • Pinch salt
  • 3 large garlic cloves, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons shredded parmesan cheese
  • 8 ounces fettuccine (uncooked weight)**
  • Optional garnish: fresh oregano leaves, chopped tomato

1. Turn the hot nuts into the bowl of the mortar and give them a preliminary few blows with the pestle to break them into pieces. 
2. Add the oregano, salt and garlic and combine beating and grinding motions to break the ingredients down further. Add the oil and use a grinding motion to further reduce the pesto to a paste. (If you wish this step may be done in a food processor.)
3. Stir in the cheese and turn the mixture into a sauté pan.
4.  Cook the pasta in salted water. 
5. Lift the pasta directly from the cooking water to the pan with tongs, allowing some of the water to ride along. Over high heat, stir and toss the pasta and pesto for a minute or two to allow the sauce to thoroughly coat the strands, adding a little more pasta water if necessary to produce a slightly creamy consistency to the sauce. 
6. If desired, garnish with a few oregano leaves and a spoonful or two of chopped tomato. 


Chicken Fried Rice With Bok Choy Recipe


Sweet Potatoes Apples and Braising Greens

   Makes 10 servings
  • Ingredients
  • 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Prep
Preheat oven to 400°F.
On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot. 

Here's a recipe for  Collard Green Pesto







Friday, February 3, 2012

This Weeks Box Feb 2 2012

Clean Slate At The North Mesa
"Planting Starts Here In Early March"
Conversation At The Blue Sky Ranch Community Garden

Here is the haul for this week guys!

tatsoy "spoon spinach"
big helping of lemons "enough for lemonade and more"
russet and purple potatoes
baby multi color carrots "small but real tasty"
head of romaine
naval oranges
bacon avocados
colorful salad mix with some spinach
bunch of red russian kale
small head of cabbage
swiss chard

 
Nutrition info and recipes for Tatsoy



Taco Lettuce Wraps - 2
Taco lettuce wraps from Green Lite Bites.com

Orange Cloe Slaw
  • In a large bowl; whisk together yogurt, mayonnaise, orange juice, vinegar and honey.
  • Add cabbage, carrots and onion. Stir until well combined. Season with salt and pepper. Cover and refrigerate for at least 3 hours or up to two days.
  • Serve in a pretty bowl or on a platter lined with dark green cabbage leaves. Spinkle paprika and seeds on top
Swiss Chard And Pecan Pesto Recipe