Tuesday, November 30, 2010
We are writing to let you know that our 2011 CSA application materials are now available on our website!
To sign up:
1) Print out application form (available on our website, www.lancasterfarmfresh.com)
2) Fill out application form
3) Make check payable to Lancaster Farm Fresh Cooperative
4) Mail both application and check to Lancaster Farm Fresh Cooperative, Attn: CSA, 48 Eagle Drive, Leola, PA1 17540. To qualify for an early sign-up discount, please postmark by January 15th (at select sites only).
Feel free to contact us at email@example.com with questions!
Your CSA Team,
Kathan and Evan
Makes 2 quarts
3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste
Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.
2 large leeks, trim and clean
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt and freshly-ground black pepper
¼ cup extra-virgin olive oil
1 tablespoon chopped parsley or chervil
1. Cook leeks until tender in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. When the leeks are done, carefully lift them out, drain them, and set them aside to cool.
2. To make the vinaigrette, mix together red wine vinegar, Dijon mustard, salt and papper, and olive oil in a small bowl. Taste to adjust the seasoning as needed.
3. Squeeze the cooled leeks gently to remove any excess water. Cut lengthwise into halves or quarters. Gently toss with a pinch of salt.
4. Arrange leeks on a plate, spoon vinaigrette over, and turn gently to coat. Sprinkle parsley or chervil over top.
Monday, November 22, 2010
Black Futsu, Speckled Hound, or Long Neck Vegan Pumpkin Pie Ingredients
1 12-ounce block silken tofu
2 cups cooked squash
½ cup maple syrup
¼ cup arrowroot powder
½ cup brown or maple sugar
1½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1. Preheat oven to 400 degrees.
2. Cut your squash of choice in half and bake face down in pan with a little bit of water until skin is easily pierced by a fork. Scoop out flesh.
3. Lower oven to 350 degrees.
4. Put all ingredients in food processor or blender and blend until smooth. Pour into prepared pie crust and bake until firm.
“This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.”
Bourbon Sweet Potato and Apple Casserole with a Pecan Crust
3 to 3¼ pounds sweet potatoes
4 tablespoons unsalted butter, plus more for the pan
4 ounces toasted and very finely chopped pecans (about 1 cup)
1⅓ cups fresh breadcrumbs
2 tablespoons finely chopped fresh parsley
1 cup heavy cream
8 ¼-inch-thick slices fresh ginger, unpeeled and crushed
2 whole star anise
1 2- to 3-inch cinnamon stick
2 tablespoons plus 2 teaspoons bourbon
1½ teaspoons pure vanilla extract
1¾ pounds apples, peeled, quartered, cored, and thinly sliced
1. Position a rack in the center of the oven and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. Meanwhile, reduce the oven temperature to 375 degrees. Discard the sweet potato skins and put the flesh in a medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed (they don’t have to be perfectly smooth). Set aside.
2. Now prepare the crumb topping. Melt 2 tablespoons of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl. Set aside
3. Combine heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil (watch carefully so that it doesn’t boil over) and remove from the heat immediately. Let steep for 15 to 20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on the solids with a spatula to extract all of the liquid. Stir in 2 tablespoons of the bourbon, the vanilla extract, and ¼ teaspoon salt. Set aside.
4. In a skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples, season with ¼ teaspoon salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8 to 9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning. Turn off the heat, carefully add the remaining 2 teaspoons bourbon and stir until it evaporates, a few seconds. Pour in ⅓ cup of the infused cream and stir until the apples have absorbed most of it, a few more seconds. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.
5. Butter a shallow 9x13-inch baking dish. Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan-crumb mixture. Bake the casserole at 375 degrees until the crumb topping is dark brown (it will be browner around the edges) and the casserole is heated through, about 25 minutes.
The following recipe comes from the May 2008 edition of Vegetarian Times. The author writes, “Forget the spattering oil and careful flipping that fritters usually call for. These disks crisp up perfectly in the oven—no turning required. Quinoa supplies extra crunch, to play off the tenderness of the cauliflower.”
½ cup quinoa
½ teaspoon salt
8 ounces cauliflower florets
¼ cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped Italian parsley
2 tablespoons breadcrumbs
¼ teaspoon ground black pepper
Prepared tomato-and-basil sauce, warmed
1. Lightly coat baking sheet with oil. Heat a saucepan over high heat. Add quinoa, and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add 1 cup water and salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.
2. Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain, and break into small pieces.
3. Preheat oven to 450 degrees. Mix quinoa, cauliflower, Parmesan, eggs, parsley, breadcrumbs, and pepper in large bowl (mixture will be moist and loose). Shape into 3-inch patties. Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.
Herbed Mushrooms with White Wine
1 tablespoon olive oil
1½ pounds fresh mushrooms
1 teaspoon Italian seasoning
¼ cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives
1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute. Serve hot.
Potato and Turnip Gratin
1 to 2 tablespoons unsalted butter, plus more for the baking dish
1½ cups heavy cream, plus more if needed
3 sprigs robust herbs such as thyme or sage
2 pounds total russet potatoes and turnips, peeled and thinly sliced
coarse salt and freshly ground pepper
1. Heat oven to 375 degrees and butter a 9x13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand for 30 minutes. Strain through a sieve and discard solids.
2. Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter. Pour cream over top (it should almost cover the vegetables; add up to ½ cup more if necessary) and cover tightly with parchment-lined foil.
3. Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.
Garlic Collards with Black-Eyed Peas
1 bunch collard greens, washed and wilted, boiled, or steamed (…your preference)
apple cider vinegar
1 tablespoon of extra-virgin olive oil
6 cloves of garlic, finely chopped
10 ounces of white, cremini, or shiitake mushrooms, coarsely chopped
Old Bay seasoning
Bragg’s Liquid Aminos
1 can of black-eyed peas
Wilt, boil, or steam collard greens in 1 to 2 tablespoons apple cider vinegar and sea salt. Sauté the mushrooms and garlic until the mushrooms have released all of their water. Add sea salt and Old Bay seasoning to the mushroom/garlic mixture to taste. Drain collard greens, remove rough stems, and chop leaves. Add the greens to the mushrooms and garlic, as well as a squirt or two of Bragg’s Aminos. Strain and rinse a can of black eye peas, warm them, and serve on top.
Thursday, November 18, 2010
Warm Butternut and Chickpea Salad with Tahini Dressing
1 medium butternut squash (about 2 to 2½ pounds), peeled, seeded, and cut into 1½-inch pieces
1 medium garlic clove, minced
½ teaspoons ground allspice
2 tablespoons olive oil
1 15-ounce can chickpeas, drained and rinsed
¼ medium red onion, finely chopped
¼ cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
1. Preheat the oven to 425 degrees. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
2. Meanwhile, make the tahini dressing. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
3. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or serve the salad with the dressing on the side. Serve immediately.
Wednesday, November 17, 2010
Potato Leek Soup
1 leek, julienned, 2 inches
1 medium yellow onion, diced
2 garlic cloves, minced
½ teaspoon sea salt
4 to 5 potatoes, peeled and cut into small pieces
4 to 6 cups vegetable broth
1 cup soy milk
thyme, rosemary, parsley, and ginger to taste
1½ cups corn, optional
1. In a deep sautéing pan (with a lid), sauté garlic, onions, and sea salt in olive oil until onions appear translucent, about 5 minutes. Add leeks and saute until softened.
2. Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.
3. Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar. Purée solids, then add back to the soup and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!
Curried Mustard Greens with Kidney Beans
1 bunch mustard greens
1 tablespoon olive oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can tomato sauce
2 teaspoons curry powder
½ cup coconut milk
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain and rinse under cold water.
2. Heat the oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk, and continue cooking until heated through. Serve over rice.
Sunday, November 14, 2010
2 tablespoons pumpkin puree
1 teaspoon balsamic vinegar
1 tablespoon water
1/2 teaspoon salt
1 large handful of fresh young peppery arugula
1 medium sized carrot (about 4 inches)
Optional: 1/4 small apple and 1/4 red bell pepper
Pumpkin seeds for crunch. Can substitute home made croutons.
Toss the salad with the dressing and serve immediately. The carrots we had happened to be purple carrots so I had a wonderful and unexpected contrast of colors. Other contrast are the sweetness of the dressing with the pepperiness of the arugula and the textures of velvet pumpkin and crisp arugula and crunch of carrots.
Friday, November 12, 2010
Spicy Fall Pumpkin Stew
1 medium onion, diced
2 tablespoons olive oil, divided
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder, preferably New Mexican
1 teaspoon ground cumin
½ teaspoon dried oregano
½ pound tomatillos, husked and quartered (if available)
Cous cous or quinoa
¾ teaspoon salt
1 3 to 4 pound pumpkin, red kuri, kabocha, or buttercup squash
½ cup packed cheddar cheese
1. Preheat oven to 350 degrees. Heat 1 tablespoon of oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté for 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
2. Add tomatillos, cous cous or quinoa, ½ cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
3. Meanwhile, cut top of pumpkin (or squash) around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1½ to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
5. Scoop stew, including pumpkin, into bowls and serve hot.
Peanut Egg Noodle Tatsoi
6 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped 5 tablespoons peanut butter
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues. Add tatsoi and sauté till tender. In a bowl, mix together peanut butter, white wine vinegar, and soy sauce. Poor over vegetables and fry for a few minutes. Serve over egg noodles.
Vegan Mac and Cheese with Kale
Serves 4 to 6
4 tablespoons Earth Balance spread
¼ cup flour
3 cups vegetable broth
⅛ cup soy sauce
1½ tablespoons garlic powder
1 tablespoon paprika
1 tablespoon turmeric
salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta
1 bunch kale, leaves cut from stems and chopped
For the topping:
2 tablespoons Earth Balance
1 cup breadcrumbs Directions
1. Preheat oven to 350 degrees.
2. In a medium size oven, over medium-low heat, melt the Earth Balance spread. Add flour and vegetable broth. Whisk into a smooth paste.
3. Stir in soy sauce, garlic powder, paprika, turmeric, and salt and pepper.
4. Add nutritional yeast and mix until the sauce is smooth and creamy.
5. Add cooked macaroni and chopped kale leaves to the sauce and stir until pasta and kale leaves are coasted evenly.
6. In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top macaroni dish with this mixture.
7. Bake for 30 minutes. Let rest for five minutes before serving.
Wednesday, November 10, 2010
Baby Beets With Balsamic Honey Glaze and Garam Masala
Serves 2 (The author notes, "...you can scale this recipe up however you like in order to make more. Just be aware that the garam masala should be added to taste in larger quantities—spices never ever scale up perfectly by simple multiplication the way other ingredients do.")
½ pound baby beets, tops and root ends trimmed, peeled and quartered
water as needed
pinch kosher salt
½ tablespoon balsamic vinegar
1 tablespoon wildflower or other honey
1 teaspoon butter
¼ teaspoon garam masala–or to taste
⅛ cup cilantro leaves for garnish
1. Put beets in a small saucepan with only enough water to barely cover them. Bring to a boil over medium heat and cook at a brisk simmer until tender enough to be pierced by a fork, but still firm.
2. While the beets cook, allow the water to reduce naturally to about half of its original volume. If, by the time the beets are done to your liking, there is still too much water, just drain some out. Then stir in the other ingredients, except for the cilantro, and let it simmer for a minute or two more to allow the flavors to mingle and the sauce to thicken slightly.
3. Sprinkle with the cilantro leaves and serve either immediately or after allowing the beets to come to room temperature.
Easy Broccoli Quiche
2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1½ cups shredded mozzarella or cheddar cheese
4 eggs, well beaten
1½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted
4 to 5 pieces bacon, crumbled (optional)
1. Preheat oven to 350 degrees.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables and bacon pieces (optional) into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.
Monday, November 8, 2010
Many shareholders will be seeing a bag of broccoli shoots in their shares this week from Farmdale Organics and Pine Hill Organics, and Evan and I have received a few emails asking, "What are broccoli shoots??"
Once the central head of broccoli has been removed from plant, side shoots begin to develop from the axils of the lower leaves. These are broccoli shoots! Our farmers can harvest these side shoots for several weeks after they have harvested the main head of broccoli. They will look like small heads of broccoli and can be prepared similarly to a larger head of broccoli.
Enjoy the following broccoli shoots recipe adapted from The Food Network (http://www.foodnetwork.com/):
Broccoli and Cheese Soup
3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
½ teaspoon salt
¼ teaspoon freshly ground white pepper
½ teaspoon minced garlic
½ teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock
1 bag broccoli shoots
½ cup heavy cream
1¼ cups cheddar cheese, shredded
seasoned croutons, for garnish
1. In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
2. Remove the pot from the heat and puree in batches in a blender or food processor and return to the pot.
3. Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
4. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
Browned Butter Pasta with Tatsoi
pasta of choice, preferably curved or with ridges
¼ cup unsalted butter
leaves of 2 to 3 bunches of tatsoi, rinsed
½ cup chopped sage
freshly grated Parmesan
lemon wedges, optional
Cook pasta to al dente in salted water. When pasta is almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated Parmesan and lemon wedges on the side.
Ndiwo Za Mpiru Wotendera (Mustard Greens with Peanut Sauce)
2 bunches fresh mustard greens
½ teaspoon salt, divided
3 green onions, sliced thinly
½ pound cherry tomatoes, halved and seeded
½ cup peanut butter
¼ cup water
⅛ teaspoon cayenne pepper
1. Wash greens carefully and trim off any tough stems. Hold 3 to 4 leaves together and tear into small, even pieces.
2. Bring a small amount of water to a boil. Add ¼ teaspoon salt and greens. Cook until greens are tender, about 3 minutes.
3. Drain greens and press out excess liquid. Put back into the pan with the green onions and tomatoes. Cook until slightly limp, about 2 minutes.
4. Combine the peanut butter, water, ¼ teaspoon salt and cayenne to a paste. Add to the greens and cook, stirring constantly, until thickened, about 5 minutes. Add a few more tablespoons water if necessary. Serve with rice.
Saarson da saag
2 pounds mustard greens, washed and chopped
1 pound spinach, washed and chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 fresh tomatoes, puréed
1 teaspoon red chile powder
2 tablespoons finely ground cornmeal
4 tablespoons butter
2 tablespoons oil for frying
salt, to taste
2. Heat the oil and sauté ginger and garlic pastes. When these turn golden, quickly add and stir in red chile powder tomato purée. Cook the tomato purée on high heat for a few moments until the oil rises to the top. Now add the mustard greens and spinach purée. Mix well.
3. Stir in desired amount of salt to cornmeal and mix well. You will need to add 1 to 1½ cups of the cooking liquid. Lower heat, cover, and simmer for 30 minutes, stirring occasionally. When it is done, stir in 3 tablespoons of butter. To serve, add shards of butter on top.
Mustard greens (Brassica juncea) originated in the Himalayan region of India and have been cultivated around the world for over 5,000 years. It's no wonder, as they offer unique flavor and are extremely nutrient-dense! An excellent source of vitamin K, vitamin A, and vitamin C, as well as folic acid, calcium, carotenes, manganese, copper, and fiber, they are thought to protect against breast cancer and heart disease, as well as promoting bone health. They are especially beneficial to women going through menopause, as they also offer a good source of phosphorus, vitamins B1 and B2, magnesium, protein, potassium, and iron, among others.
Due to their peppery flavor, mustard greens are also known as gai choy, Indian or Japanese mustard, or California pepper grass. For maximum shelf life, store in a plastic bag with as much of the air removed as possible. Be sure to check out all of the mustard greens recipe suggestions on the blog by clicking on the label "mustard greens" in the right hand sidebar of the blog (http://lffccsarecipegroup.blogspot.com/search/label/mustard%20greens). As always, if you have a recipe suggestion that you'd like to share, please email us at firstname.lastname@example.org!
Friday, November 5, 2010
2 cups potatoes, peeled, shredded, and squeezed through a cheesecloth to remove excess water
2 daikon radishes, peeled and shredded
2 apples, peeled, shredded and squeezed through a cheesecloth to remove excess water
1 small-medium white onion, finely chopped
½ cup freshly grated Parmesan
1 egg, beaten
¼ to ½ cup cornmeal and/or flour
½ teaspoon baking powder
salt and pepper
Heat pan coated with ¼-inch of oil. Mix shredded potato, apple, daikon, onion and egg together in a large bowl. Mix dry ingredients together in a separate bowl, then add to potato mixture. Form into patties and fry about 3-4 minutes per side, or until golden brown. Place on paper towel-lined plate to cool. Season with salt and pepper. Eat while hot and crispy!
Harlem Seeds Candied Apples
1 to 2 tablespoons coconut oil
10 small- to medium-sized apples
1 teaspoon vanilla extract
1 tablespoon dark agave syrup
1 to 1½ tsp. cinnamon
shredded coconut (optional)
sliced almonds (optional)
extra agave syrup (optional)
Preheat oven to 400 to 425 degrees. Grease a baking sheet with coconut oil, covering the bottom of the pan so that the apples won’t stick. Slice the apples into ⅛-inch-thick slices. (If you want to slice the apples thicker, that’s fine, but try to keep all slices a standard size so that they’ll roast evenly.) Put the apples on the pan, spreading them out evenly. Squeeze the lemon juice on top, to both prevent browning and to add a little flavor. Spread the vanilla extract, cinnamon and agave syrup over the apples and toss. (Use your judgment; if you think the apples need more of any ingredient, add it.) Put in the oven for about 25 minutes, checking halfway through and turning the apples with a spatula. Roasting brings out the sweetness in fruits and vegetables, and you’ll know that the apples are done when you begin to smell them. Take them out when they’re not yet mushy but you can put a toothpick through them; you don’t want them falling apart. Let cool. Then recruit helpers to choose their sprinkles: coconut, almonds, granola or agave. Note: If you need to make this recipe fast, up the oven temperature to 450 to 475 degrees or put the apples under the broiler.
Romano Risotto with Radishes
6 cups chicken broth
2 cups hot water
¾ stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2½ cups)
⅔ cup dry white wine
½ cup grated Pecorino Romano
Bring broth and water to a simmer in a saucepan. Meanwhile, heat 3 tablespoons butter in a heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoon butter. Top with prepared radishes and serve.
*To prepare radishes:
Whisk together 1 tablespoon white-wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Toss dressing with 1 pound trimmed, julienned radishes and 1 tablespoon finely chopped chives.
Spaghetti Squash with Feta Cheese, Tomatoes, and Olives
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped 1 clove garlic, minced
1½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.
Wednesday, November 3, 2010
2 medium sized onions
1 large butternut squash
Salt to taste
You know how to do this but in case you don't, slice down the middle, scoop out the seeds now or after you bake for 45 min at 375.
Meanwhile, peel onions, slice down the middle from top to bottom and cut thin slices of onion. It doesn't really matter much how thin but keep them all consistent. Put them in a large pan at medium heat with a few tablespoons of olive oil, a clove of garlic and a bit of salt. Stir regularly to keep onions from burning and and you'll find yourself with a much reduced pan of sweet, dark brown onions.
(I note that Abby has posted a how to on making caramelized onions as well. I prefer to keep this dish vegan but Abby's recipe below would be just great, too.)
Peel (and seed) your squash and cut 1/4 of it into 1/2" cubes. Blend 1/2 your onions with your remaining squash and enough water to make blending easy. It took me two batches in my small blender and I used about 1 cup of water each time. Put the unblended onions and blended squash into a a pot to heat. Add two tablespoons of balsamic vinegar and 3 tablespoons olive oil.
As you finish with soup, correct seasoning with a few pinches of salt. Just before serving add your squash cubes.
Balsamic-Glazed Chickpeas and Mustard Greens
10 ounces mustard greens
½ large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
½ teaspoon salt (optional)
2 tablespoons balsamic vinegar
½ teaspoon soy sauce
¼ teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
4. Serve warm, with additional balsamic vinegar at the table.
The following recipe, courtesy of current White House chef, Sam Kass, was submitted by our Bala Cynwyd CSA site host, Hannah. She writes, “It was delicious, even without the cinnamon, cloves and honey.”
2 or 3 large sweet potatoes
2 bunches of greens (chard, kale or collards)
2 cloves of garlic
1 teaspoon honey
½ teaspoon cinnamon
¼ teaspoon ground gloves
salt and pepper
¼ tablespoon olive oil or vegetable oil
1. Peel and cut the sweet potatoes into bite-sized pieces
2. Heat half the oil in pan over medium heat, and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes, depending on size). When cooked, add spices and salt and pepper to taste. Set aside.
3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.
4. Combine potatoes, honey and lemon juice with the greens, stir and serve.
What you need:
3-5lbs yellow onions
1/2-1 stick butter
What you do:
Peel your onions, and slice into half moon shapes. You could probably leave them as full rings if you wanted to, but I found the half rings easier to manage.
Dump your sliced onions into the crock pot, and pack them in. I have a 6qt slow cooker, I had just over 4lbs of onions, and I could have easily fit 3-4 more onions on, but I was all out.
Put your stick of butter on top of the onions. For my 4lbs, I used 3/4 stick; use more if you want to, or cut it down to half a stick if you're using less or all that butter makes you squeamish.
Set your crock pot to low, and leave the lid slightly ajar. After 3-4 hours, give the onions a good stir, put the lid on tight, and allow to cook for another 8-9 hours.
Pack onions into mason jars; these will last in your fridge for darn near forever if you don't eat them all first! My 4-ish lbs gave me just under 1.5 quarts caramelized onions, loosely packed.
I can't wait to make a grilled cheese sandwich and add a layer of these caramelized onions in the middle!
Monday, November 1, 2010
Rainbow Garden Salad
1 bell pepper
handful of cherry tomatoes
half a red onion
half a lemon
1 tablespoon olive oil
Top, tail and peel the carrot, then using a vegetable peeler, make long ribbons. Slice the pepper into long thin strips. Cut the cherry tomatoes in half. Thinly slice the radishes and red onion. Place all of these ingredients into a salad bowl with the pea shoots. Drizzle on the olive oil and the juice of the lemon; then season.