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
Water

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!

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.

Berries!

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: http://www.uga.edu/nchfp/how/can_07/jelly_point.html).

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...

Rhubarb-Berry Jam

(Adapted from www.davidlebovitz.com)

Below is a recipe I found that will put your rhubarb to excellent use. You can use any type of berry (raspberries, blackberries, etc). I used strawberries because their sweetness balance the tart flavor of rhubarb. I also cut the recipe in half since I plan to eat it in a few months and avoid having to process the jars. If you are going to store for longer you will have to process (sterilize) the jars.

Here is a link to the recipe and tips on canning:

http://www.davidlebovitz.com/2009/06/rhubarb-berry-jam/

3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch

1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.

Put a small plate in the freezer.

2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.

To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).

3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

Makes 5 one cup (250ml) jars

Strawberry Rhubarb Pie with Orange Zest

It's pretty exciting that we have a few new shareholders this year that will be blogging about their experiences cooking with CSA ingredients. CSA shareholder Melissa from Philadelphia is one of these bloggers - be sure to check out Wonky Pie this summer for new recipe ideas. This strawberry rhubarb pie is her own creation. She writes, "Unlike many of the conventional recipes out there, I opted for a less sugary version with a hint of orange zest to bring out the natural tartness of the rhubarb."

Strawberry Rhubarb Pie with Orange Zest
Ingredients
2½ cups rhubarb, diced
2½ cups sliced strawberries
¾ cup raw sugar
2 tablespoons organic molasses
1 teaspoon cinnamon
2 tablespoons orange zest
¼ cup cornstarch

For the crust, Melissa suggests using Julia Child’s Pate Brisee recipe, following the proportions outlined under the recipe using 3 cups of flour.

Directions
1. Pre-heat the oven to 425 degrees. Mix all ingredients well and add to pie crust. Make sure to vent the top crust! After filling the crust, pop the completed pie back in the refrigerator for a few minutes to chill completely before placing in the oven.
2. Bake at 425 degrees for 15 minutes and then change oven temperature to 350 degrees. Bake for 50 to 60 minutes until bubbly.