Saturday, June 25, 2011

Strawberry Pie

Hi! My name is Annette Ramke and I am happy to be sharing some great recipes with you on the Lancaster Farm Fresh CSA Recipe Blog! As a holistic health coach as well as a foodie I really appreciate all of the glorious vegetables and fruit we receive each week via the Co-op!

Today I would love to introduce you to a great raw strawberry pie recipe. I made this pie last year for the Fourth of July. It was so good - that is why more than half of it was gone before I even got to take a picture! So easy to make and a lovely raw dish, perfect for the summertime!

Adapted from a recipe by Christina Pirello
2 lbs. fresh strawberries, quartered
juice of 1/2 lemon
1 1/2 tsp. vanilla extract
1/2 cup brown rice syrup
2 cups raw almonds
1 1/2 cups pitted dates

Combine strawberries, lemon juice, vanilla, rice syrup, and toss to combine. Set aside while you make the crust. Place almonds in a blender and pulse on high until crumbly. Remove from blender. Place dates in blender with about 1 tsp. water and pulse on high until well-chopped; mixture will be a little clumpy (add more water if necessary). Combine almonds and dates in blender and pulse until well combined. Press mixture evenly onto the bottom and sides of pie plate to form a crust. Spoon berries into the crust, making sure to discard any remaining liquid. Refrigerate for 2 hours before serving. Enjoy!

I created a video for this recipe! Take a look here!

Tuesday, June 21, 2011

Kale, Mushroom and Red Scallion Quiche

Kale, Mushroom and Red Scallion Quiche
Serves 8

Quiche is my quick and easy go-to meal when I have various vegetables and eggs in the fridge. A personal rule of mine is whenever making quiche, make at least two pies because it is the same amount of effort and you can always freeze one. You pretty much can put any vegetables in quiche and it will taste great. For this reason, I try to always keep extra pie shells in the freezer.

We were a few weeks in to our CSA with LFFC, and did not know what to do with all the kale. So I made a quiche with it using other CSA ingredients, red onions and button & shitake mushrooms. Usually, I make quiche with spinach, but I think it tastes much more substantial with kale.


2 tbsp butter
3 red scallions chopped
1 container shitake mushrooms w/ stems removed (cleaned w/ warm paper towel)
1 container white button mushrooms w/ stems removed (cleaned w/ warm paper towel)
2 garlic cloves (chopped) or 1 tbsp garlic powder
1 tsp paprika
salt and pepper to taste
red chili flakes to taste (if you like heat)
½ tsp of nutmeg (this is the secret ingredient!)
1 bunch of kale, washed and chopped w/ stems removed (remove most of the water with salad spinner to avoid a soggy quiche)
1 tbsp olive oil
5 large eggs
1 ½ cups milk
3 tbsp Parmesan cheese
1 cup shredded cheese (whatever type you fancy. I used a shredded mozzarella/cheddar mix)
2 frozen pie shells

1. Preheat oven to 350 degrees F.

2. Melt butter on cast-iron skillet over medium-high heat and sauté onions for 2 minutes.

3. Add garlic and mushrooms and sauté for about 4 minutes until mushrooms are fragrant (it will shrink in the pan). Mix in paprika, chili flakes, a sprinkle of salt and nutmeg and sauté an additional 4 minutes (or until mushrooms are brown). Add chopped kale and after drizzling the kale with olive oil, cover with lid for 3-4 minutes). At this time the steam from the kale, mushrooms and onions will wilt the kale slightly.

4. Keep opening the lid every 2 minutes and turn the mixture until the kale is a dark green and wilted. Then spoon the mushroom and kale mixture evenly into pie shells. Cover the mixture with half of the shredded cheese (1/4 cup into each pie shell).

5. In a large bowl whisk together eggs and milk until frothy. Slowly add in Parmesan and continue to whisk.

6. Pour equal amounts of the liquid egg mixture on top of the mushroom kale mixture. Lastly sprinkle the rest of the shredded cheese on top of everything.

7. Bake for about 45 minutes. The egg will rise a bit and the top should be slightly browned and the center set. Allow it to cool for 20-30 minutes, then slice and serve. Makes 8 servings. (Note: You technically can slice and eat it earlier, but it might lose its shape if not properly cooled . . . like mine did)

Sunday, June 19, 2011

Cous Cous, Swiss Chard and Chickpeas

From: Real Simple

from Real Simple, February 2007

This is an easy recipe to adapt to whatever you have on hand, or just to make it interesting to make repeatedly. Instead of chard, try spinach, kale or other greens. Substitute almonds or pecans for the pine nuts. Try quinoa, wheat berries or barley instead of cous cous, etc.

1 10-oz box couscous
1/2 cup pine nuts
3 T olive oil
2 cloves garlic, thinly sliced (I chopped it)
1 15.5-oz can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed (I used spinach)
3/4 teaspoon kosher salt (I used regular salt)
1/2 teaspoon black pepper

Place the couscous in a bowl. Add 1-1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.

Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. (I toasted them in a toaster.)

Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with pine nuts.

Serves 4.

Ravioli with Chard

Adapted From: Serving up the Harvest

2 pounds (12-16 stems with leaves) red, green or rainbow chard, leaves cut into one-inch ribbons and stems diced
2 T olive oil
2 garlic cloves, minced
1 shallot, minced
pinch of crushed red pepper flakes
salt and black pepper
1 package (30 oz.) frozen cheese-filled ravioli
1/2 c freshly grated Parmesan

1. Bring a large pot of salted water to a boil. Add the chard stems and boil for 2 minutes. Add the leaves and continue to boil until just wilted, about 30 seconds. Remove the vegetables with tongs or a slotted spoon and drain well.

2. Bring the water back to a boil.

3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, shallot and red pepper and saute until fragrant, about 1 minute. Add the chard and continue to saute until heated through, about 3 minutes. Season with salt and pepper.

4. Add the ravioli to the boiling water and simmer (do not boil) until the ravioli are all cooked through and rise to the surface of the water, about 5 minutes. Drain well.

5. In a large serving bowl or platter, combine the ravioli and chard and toss together. Sprinkle with half the cheese and toss again. Sprinkle the remaining cheese on top and serve.

Pizza with Kale (or Chard), Roasted Garlic and 4 Cheeses

Adapted From: Eggs on Sunday

Your favorite pizza dough
2 big handfuls of kale or chard, sauteed in some olive oil until tender, then chopped
cloves from about half a head of roasted garlic, thickly sliced
3 cups of grated cheese: a mix of fontina, asiago, provolone and mozzarella
sprinkling of aleppo pepper or red pepper flakes (optional)

Preheat the oven to 500 degrees F with a baking stone inside. Heat the baking stone for 30 minutes while you're working on the rest of the ingredients.

Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)

Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Sprinkle lightly with pepper flakes if using. Repeat with another layer of cheese, garlic, and kale.

Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.

Saturday, June 18, 2011

Blueberry Rhubarb Pie


A great pie recipe to make use of the organic blueberries in this week's fruit shares!

Pastry for 9 inch, two crust pie
1 1/3 cup sugar
1/3 cup all purpose flour or 3 tablespoons cornstarch
1/2 teaspoon grated orange peel, optional
2 cups chopped fresh rhubarb
1 pint fresh blueberries
2 tablespoons butter
Sugar for crust

Heat oven to 425 degrees. Prepare pastry. Stir together 1 1/3 cups sugar, the flour and the orange peel. Turn rhubarb into pastry lined pan; sprinkle with half of the sugar mixture. Repeat with blueberries and the remaining sugar mixture. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar. Seal and flute edges. Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in the crust, 40 -50 minutes. Serve warm.

Thursday, June 16, 2011

Mexican Purslane Stuffing

From the Texas A & M Agrilife Extension website

This is a home type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish, or as a filling in tortillas and pitas.

1 Tablespoon Vegetable Oil
1 Small Onion, Finely Chopped
1 Medium Sized Ripe Tomato, chopped (not skinned)
1 Serrano or Jalapeno Pepper, finely chopped, or freshly chopped black pepper, according to taste
2 to 3 tablespoons low sodium soy sauce
1 egg beaten

Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper). Saute until the mixture is warm and the flavors marry.

When ready to serve add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.

Purslane Potato Salad


Serves 4 - 6

In a medium pot, boil five cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix one cucumber, chopped into half moon slivers, 1 cup purslane leaves and buds, (flowers and stalks are edible as well if you choose) and 1 cup chopped scallions with greens. Add potatoes and mix well.

In a small wide bowl mix one egg yolk until smooth. Drip in, whisking constantly, 1 cup olive oil making sure to add slowly enough to keep mixture opaque. Add 1 teaspoon salt and 1-2 finely chopped serano peppers. Mix well. Spoon over potato and vegetable mixture (there may be some spicy mayo leftover; it will keep in the fridge for at least a week) adding several teaspoons white wine or cider vinegar and fresh ground pepper and salt to taste. Toss well and serve at room temperature.

Sauteed Pea Tendrils

From Matt Armendariz,

This is my favorite thing to do with these little babies. And by "do" I mean "not much". You'll only need a few ingredients and because it's so simple I'll leave the measurements up to you. I like to add a hint of garlic to the pea tendrils but because their flavor is so subtle I try not to overpower them.


Pea tendrils, a handful or so, rinsed and chopped into 2 inch pieces or so

Some olive oil

Garlic clove, cut in half

A sprinkle of sea salt

Chili flakes, if you like heat


Rinse and chop the pea tendrils. I like a rough chop as I like to see the little curlies in the final dish. In a skillet heat a little bit of olive oil and the garlic halves until the aroma and essence of the garlic is released; remove the garlic clove from the pan and save for later if you'd like. Add the chopped tendrils and saute until they cook slightly, how long will be up to you. But for pete's sake, don't overdo it, you want them barely wilted and still flavorful and crunchy! Serve with a tiny sprinkle of sea salt and maybe chili flakes if you want a little bit of heat. But like the garlic, don't overdo it!

Fava Bean Puree

From 'The Very Best of Recipes for Health' by Martha Rose Shulman

You find variations on this fava bean puree in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The puree should have the texture of hummus.

Serves 8

4 pounds fava beans, shelled
Salt to taste (about 1 teaspoon)
1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil
imported black olives for garnish

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.

2. Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machinem and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth puree. If necessary, add enough of the cooking water to give the puree a soft, hummus-like consistency. Scrape down the sides of the bowl, taste and adjust seasoning.

3. Mound the puree onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.

This week keep for three or four days in the refrigerator.

Green Risotto with Fava Beans


Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.

1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chooped
1 cup Arborio Rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Seperate 3/4 of the favas and puree in a food processor.

2. In a seperate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

Grits and Greens Casserole

From EatingWell: March/April 2010

Here we've combined two favorite Southern side dishes - grits and greens - into one casserole. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Serves 6

4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 teaspoon salt
16 cups chopped collard greens, stems removed (about 1 large bunch, 1 1/2 - 2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp Cheddar cheese, divided
1/4 cup prepared salsa
1 large egg, lightly beaten

1. Preheat oven to 400 degrees. Coat an 8-inch square baking dish with cooking spray.
2. Place bacon (if using) in a large dutch oven . Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards; stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to mainatin a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

Stir-Fried Kale and Broccoli Florets


"Kale and broccoli are stir-fried with slivered garlic and chopped chili peppers, and finished with a splash of lime juice for a bright-tasting, satisfying side dish."

1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sundried tomatoes, cut in thin strips
juice of 2 limes

Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Traditional Swiss Chard and Beans


1/2 large onion
garlic, minced, to taste
2 tablespoons olive oil
1 large bunch red (swiss) chard, chopped
1 (15 ounce) can white or navy beans, drained
salt and pepper, to taste

1. Saute onion and garlic in olive oil over medium heat. Add chard.
2. Add beans, cook the chard until it becomes soft, but not mushy.
3. Salt and pepper to your taste.

Serves: 4-5
Preparation time: < 20 minutes

Wednesday, June 15, 2011

Green Smoothies

Green smoothies made by Harlem CSA Shareholders!

CSA Shareholder Meryl presented a demo on Green Smoothies to fellow CSA shareholders in Harlem, NY during pick-up last week. She writes, "Green smoothies are super easy to make, and quick to clean up after. Preparing a pitcher of green smoothie takes less than five minutes, including cleaning. And they're a great way to use up all the produce in your share. While fresh is always best, green smoothies will keep in cool temperatures for up to three days." Click here for an article on the health benefits of green smoothies.

Green Smoothies
Savory Option #1 (Meryl's favorite!):
5 leaves kale or 2 handfuls of spinach
½ bunch cilantro
½ avocado
½ red bell pepper
3 cloves garlic
2 medium tomatoes
½ lime-juiced
Salt to taste
2 cups of water

Sweet Option #1:
½ bunch romaine lettuce or 5 leaves chard
1 mango
1 sweet apple (no Granny Smith for this)
1 banana
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #2:
½ bunch Romaine or red leaf lettuce
1 cup strawberries
2 bananas
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #3:
6 leaves kale
4 ripe pears or sweet apples
½ bunch mint
2 cups of water or 1½ cups water and 4 ice cubes

Directions for all:
Cut up all ingredients into small pieces (lettuce can be ripped). Add all to blender and blend on high until smooth and creamy. Recipes yield about 1 quart of smoothie.

Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients

2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.

Kohlrabi Remoulade

LFFC purple kohlrabi!

Kohlrabi is a new vegetable for me, and I've been searching for some fun and interesting ways to try it out! This recipe is courtesy of Nourish Me blog, originally adapted from a recipe by Nadine Abensur.

Kohlrabi Remoulade
Serves 2 to 3

Remoulade Ingredients
2 kohlrabi, thickly peeled
2 heaping tablespoons of mayonnaise
3 fat green olives, pitted and finely chopped
1 small clove garlic, crushed
small handful hazelnuts, roasted, cooled, and chopped
2 teaspoons of grain mustard
sea salt and pepper

3 small tomatoes (or a good handful of cherry ones)
1½ tablespoons sweet chilli sauce
1 large avocado
1½ tablespoons of extra virgin olive oil (optional)
1 tablespoon of parsley, very finely chopped (optional)
handful of greens (spinach, lettuce, etc.)


1. First, make the remoulade. Coarsely grate the kohlrabi. Place in a bowl and add the mayonnaise, chopped olives, garlic, hazelnuts, and grain mustard. Season with a little salt and pepper and mix well. Set aside.
2. Second, prepare the salsa. Chop the tomatoes and place in a bowl with their juices. Stir in the sweet chilli sauce. Peel and cut the avocado into 1-inch dice. Add to the tomato mixture, taste for seasoning (adding a little more sweet chill if need be) and stir gently to just combine. Set aside.
3. Mix the extra virgin olive oil and parsley together (optional).
4. Divide the leaves between two or three plates (depending, of course, on how many you are). Place a mound of the salsa on top. Carefully place a mound of the remoulade on top of this. Drizzle a little of the parsley oil if you’re using it around the plate and serve at once.

Lentil Soup with Kale

101 Cookbooks, from which I've adapted the following lentil soup recipe, is one of my favorite resources to use when looking for a new recipe to try. Heidi Swanson initially conceived the website as a way to record recipes she cooked from her vast cookbook collection. Swanson is also the author of two cookbooks herself, including Super Natural Cooking and Super Natural Every Day.

Lentil Soup with Kale (adapted from this 101 Cookbooks recipe)
makes 6-8 generous servings

6 C water
2 C green lentils, picked through and rinsed
2 t olive oil
1/2 white onion, chopped
1 teaspoon fine-grain sea salt
1/4 C chopped garlic scapes
1/2 C chopped white mushrooms
1 28-ounce can organic fire roasted diced tomatoes
1 C water
1 C low-sodium organic vegetable broth
3 C loosely packed (torn) kale leaves (I just tore the leaves from the stalks into bite-sized pieces)

1. Bring a large pot of water (6 cups) to a boil. Add in the lentils and cook until softened, about 20-25 minutes.
2. While the lentils are cooking, heat a large stockpot over medium-high heat. Add the olive oil to the bottom of the pot and saute the onions with the salt until softened. Add in the chopped garlic scapes and mushrooms and saute for several more minutes.
3. Stir in the fire-roasted tomatoes, water, and veggie broth. Decrease the heat and allow the mixture to simmer.
4. Add in the cooked lentils and simmer for a few more minutes.
5. Stir in the kale and cook for one to two minutes more.
6. Spoon each serving into a bowl. Top with a drizzle of olive oil or small dollop of Greek yogurt or sour cream.

Tuesday, June 14, 2011

Swiss Chard Tart

Hello! My name is Alissa, and I am a CSA shareholder in the Ambler area. This is my third year as part of the LFF CSA. I grew up in Lancaster County, and when I moved to the Philadelphia area I was really missing all the locally-grown fresh produce that I could find on every corner in Lancaster County. I am so glad that I found this CSA a few years ago. I love to cook, and I love being able to do so in a way that is fresh, tastes delicious, and helps support local family farmers to continue their work. I have also contributed to a small group recipe-sharing blog for the last 6 years, so I have lots of great recipes to share here!

You can easily adapt this recipe based on what you have on hand - try some other greens instead of the chard, or add diced ham or sausage for something different. Adapted from a recipe by Mario Batali

2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
4 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
3/4 cup bread crumbs
diced ham or sausage, optional

Preheat the oven to 350 degrees F.

Roughly chop the Swiss chard, discarding the rough stems (save for another use). Heat a large saute pan over medium heat. Add 1 Tbsp of olive oil to the pan. Add the Swiss chard to the pan. Saute, turning over until cooked through and still bright green. Remove from pan.

Heat 2 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard back to the pan, and the parsley and ham (if using). Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 35 minutes. Serve hot or room temperature.

Sunday, June 12, 2011

Garlic Scapes!

Looking for something to do with 8-9 garlic scapes? Look no further. Here's a great recipe for pesto. I tried this last week in the food processor - easy, fast and delicious over pasta with some grape tomatoes tossed on top.

8-9 garlic scapes, flowery part removed, cut to 1/4 inch pieces
1/3 cup walnuts
3/4 cup olive oil
1/4-1/2 cup grated parmigiano
1/2 tsp salt
black pepper to taste

Put scapes and walnuts in the food processor and process until mostly smooth
Drizzle oil into bowl slowly
Spoon into bowl
Add parmigiano to taste
Add salt & pepper

Monday, June 6, 2011

Hoisin, Orange, and Bok Choy White Fish

This was originally a salmon recipe but not being a salmon kinda gal (and the other half is in the anti-cilantro camp) it required a few tweaks. Original can be found here. The sauce is really flavorful, so I doubled up. So worth it. Cooking on the grill is just a preference, you could also do this in the oven.

2 heads of bok choy
1 good size fillet of white fish - (I like Turbot)
4 tablespoons fresh orange juice
2 green onion, thinly sliced
2 tablespoon hoisin sauce
2 teaspoon minced peeled fresh ginger
1 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds

1. Preheat the grill on medium
2. Create tinfoil packet and form bed of bok choy in center
3. Top bok choy with fish
4. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl
5. Spoon mixture over fish
6. Sprinkle with salt and coriander
7. Close tinfoil packet
8. Place tinfoil packet directly on the grill & cook to desired consistency

Collard Wraps

Here's a quick and easy snack or appetizer to use up those collards & mushrooms from this week. Adapted from this recipe at Rawthentic Soul.

Equal parts of the following five ingredients (adjust based on how many collard greens you have to fill
Shredded Carrots
Shredded Zucchini
Thinly Sliced Onions
Chopped Portabello Mushrooms

Enough Bragg's Liquid Amino to coat the ingredients above
Collards (washed, stems removed)

1. Combine the first five ingredients
2. Toss in Bragg's Amino to coat, stir all ingredients well
3. Open up a collard, inside facing up.
4. Scoop a healthy quantity of veggie mix onto the leaf (drain excess from bowl if there's too much liquid)
5. Roll like a burrito
6. Serve!


Not sure what to do with a pint or quart of berries here and there? Make a simple jam/topping! For example, the pint of strawberries in this week's delivery.

Rinse and hull strawberries, and cut into halves or quarters, depending on the size of the berry. Toss with a couple TB of sugar, and a split and scraped vanilla bean if you're so inclined. Allow to macerate in the fridge overnight.
Add 1/4-1/3 cup sugar and stir to dissolve sugar. Cook in a small saucepan over medium heat, stirring often, and near constantly once the mixture comes to a boil. Allow to cook til the mixture gels and "sheets" off a spoon (details here:

Depending on your fruit, this recipe is safe to can (check comparable recipes to be safe), but with such a small amount it might not be worth it. For refrigerator storage, pour mixture into heat safe container once desired consistency is reached, and allow to cool, covered. Then stick it in the fridge, and use within a month or so - if it lasts that long!

I love using this homemade jam on top of plain yogurt, poured over pancakes or waffles, or over ice cream! And if you want to eat it straight out of the jar with a spoon, I won't tell...

Friday, June 3, 2011

Sauteed Pea Tendrils

Hi, my name is Tara and I'm a CSA Shareholder in Wynnewood, PA. My family (husband + 2.5 year old) is new to the CSA this year and really excited to try some interesting things while supporting our local farmers.

I don't know about you, but I had never heard of a pea tendril before last week's delivery. Google to the rescue! Here's a winner, should you find yourself with some pea tendrils in the future. Recipe can be found here.

Sauteed Pea Tendrils
6 Servings

2 tbsps olive oil
4 garlic cloves, crushed
2 tbsps butter
1lb pea tendrils

Heat oil in large skillet over medium-high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic. Add butter, then pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes. Season with salt and pepper.

Since we received a much smaller portion of pea tendrils, I reduced the quantities and served as a small side dish.

Asparagus Couscous with Chickpeas and Almonds

This delicious vegan dish is a creation of Sarah, a CSA shareholder from Wyomissing, PA.

Asparagus Couscous with Chickpeas and Almonds
Serves 4

1 cup large couscous (kuskus)
2 to 3 cups vegetable bouillon
1 can garbanzo beans (chickpeas) (8 ounces)
1 pound fresh asparagus spears
1 ounce almond slivers (alternatively pistachio)
1 to 2 teaspoons sambal oelek
½ cup raisins
2 sprigs fresh mint
1 cup soy yogurt
½ teaspoon cumin and sweet Hungarian paprika
2 tablespoons lemon juice
salt and pepper, to taste

1. Clean the asparagus and slice the hard, woody stems off. Slice into bites-sized pieces.
2. Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a third cup until the couscous is cooked.
3. Drain the can of chickpeas and add to the couscous. Also add raisins at this time.
4. When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot. The couscous will continue to swell.
5. Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.
6. Prepare the soy yogurt sauce by placing the soy yogurt in a blender and removing the leaves from the mint sprigs. Add to the soy yogurt, along with the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika. Blend to a smooth consistency. Taste and season according to preference.
7. Shortly before serving, add the asparagus pieces to the couscous.
8. Sprinkle the almond or pistachio pieces on top. Serve warm with the dressing on the side, or cold as a salad and optional dressing on top.

French Sorrel Tart

Thank you to Kristen, a Philadelphia shareholder, for sharing the following recipe with us, adapted from A Good Appetite blog. The author writes that this recipes makes "a wonderful light dinner, a lot like a quiche but not as heavy or rich."

French Sorrel Tart
1 9-inch single pie crust
3 tablespoons unsalted butter
½ cup scallions and/or fresh spring garlic, thinly sliced
1 bunch sorrel, cut into bite-sized pieces
2 eggs
1 cup cream
¼ cup Gruyere, grated
salt and pepper, to taste

1. Preheat oven to 375 degrees. Prick the pie crust all over with a fork. Line the pie crust with foil and weigh down with uncooked rice or beans. Bake until golden brown, about 15 minutes. Carefully remove foil and beans.
2. In a skillet, melt butter. Add the scallions and/or fresh spring garlic. Cook for about 5 minutes. Add the sorrel and continue cooking over low heat.
3. When the sorrel is completely wilted, remove from heat and set aside. In a medium bowl, whisk the eggs and cream. Add half the cheese and the scallion/spring garlic mixture. Mix together and season with salt and pepper.
4. Layer the other half of the cheese on the crust and pour the filling on top. Bake until set, about 35 minutes.

Confetti Pancakes

Thank you to Maryland CSA shareholder Julie, who shared this recipe from a friend's blog, Bitchin' Dietitian. She tells her twins that these pancakes are "confetti pancakes" and adds a teaspoon of agave to cut the bitterness of the collard greens.

Confetti Pancakes
Serves 4

2 cups whole wheat flour
2 cups unsweetened almond milk
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon sweetener (agave nectar, sugar, etc.)
2 tablespoons vegetable oil
½ cup shredded zucchini
¼ cup finely diced collard greens
¼ cup shredded carrot
dark chocolate chips, optional (“Chocolate chip pancakes for breakfast, anyone?!”)

Mix all ingredients together, and add more almond milk as needed for thinner pancakes. Cook in a large skillet with a touch of oil. Add fruit sauce, maple syrup, agave, or nothing at all.

Spring Salad with Fresh Mozzarella

This recipe is adapted from Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends, published in 2009. Martha writes that this recipe "is very simple, so the quality of each ingredient is key." A great way to use up those delicious spring greens that are so abundant in our shares right now.

Spring Salad with Fresh Mozzarella
Serves 4

2½ cups tender spring greens (baby lettuce leaves, mache, pea tendrils, etc.)
1 ball (10 ounces) fresh mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise (Martha recommends using fresh buffalo mozzarella for the "tangy" flavor)
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Place spring greens on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.

Sautéed Kale

Thank you to Leslie, a CSA shareholder, for sharing this "delicious and easy" kale recipe with us, which comes from a 2003 issue of Gourmet magazine.

Sauteed Kale
makes 1 serving (plus leftovers)

1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 T olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
pinch of dried hot red pepper flakes
1 T red-wine vinegar, or to taste
1/4 t salt

1. Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes.
3. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute.
4. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through.
5. Remove from heat and stir in vinegar and salt.

Note: Sautéed kale can be kept in an airtight container in the refrigerator for up to three days.

Thursday, June 2, 2011

Vegetarian Pad Thai

I'm a huge fan of recipes that take less than 30 minutes to prepare, and this recipe definitely meets my requirements. And the fact that not only is it easy, but it is also delicious, too, makes it a winner in my book.

Vegetarian Pad Thai (adapted from Everyday Food magazine)
makes 4 servings

8 oz wide rice noodles
1/2 pkg organic shiitake mushrooms, chopped
1 bunch organic scallions, chopped into thin slices, green and white (and/or red) parts separated
2 cloves garlic, minced
2 t vegetable oil
2 T fresh lime juice (1 lime)
3 T tamari (or soy) sauce
2 T dark brown sugar
2 eggs, lightly beaten
1/4 C cilantro leaves, rinsed and patted dry
1/4 C unsalted peanuts, chopped
1 pkg firm tofu, cut into cubes and dry-fried

1. Cook the rice noodles according to the manufacturer's instructions. (Some require boiling in water, others just need to sit in hot water for a certain amount of time.)
2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.
2. Add the vegetable oil to a skillet and heat to medium-high.
3. Add the chopped mushrooms and saute until softened and lightly browned, about 2-3 minutes. Stir in the chopped scallions (white and/or red parts only) and minced garlic cloves. Cook, stirring constantly, for an additional minute.
4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.
5. Remove the egg mixture from the skillet and place on a plate.
6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.
7. Add the egg mixture to the noodles. Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts from the scallions. Add in the dry-fried tofu and continue cooking until heated through.
8. Serve up the noodles on individual plates. Top each portion with cilantro leaves (which you'll notice I forgot to add to my entree pictured above, oops!) and chopped peanuts. Garnish with a lime wedge (or two).