Portuguese Green Soup
Serves 4
Ingredients
Friday, October 8, 2010
Portuguese Green Soup
Jeanine, a CSA shareholder from Rockville, MD, writes, "Here are two amazing recipes I used this week with the veggies in my CSA share. Both are fantastic!" The following recipe was originally published in Bon Appétit in November of 2004. Thank you, Jeanine!
Portuguese Green Soup
Serves 4
Ingredients
Portuguese Green Soup
Serves 4
Ingredients
Hokkaido Squash Tart
Blue Hokkaido Squash grown by Organic Willow Acres, ready to be packed in the shares this week!
Evan found this delicious-looking Hokkaido squash recipe (courtesy of NibbleDish.com) and wanted to share it with you this week!
Hokkaido Squash Tart
Serves 6
Ingredients
Dough
100 grams of whole wheat flour
80 grams of wheat flour pinch of salt
60 grams of butter 5-6 tablespoons of buttermilk
Filling
400 grams of cleaned Hokkaido squash, steamed, skin removed
50 grams of cleaned celeriac, steamed, diced
½ cup ricotta cheese
1 tomato, sliced
½ cup grated hard cheese
2 eggs, beaten salt and pepper chopped parsley
Directions
1. In big bowl sift both flours, add salt and chopped butter, bit by bit, mix, add butter milk, knead dough till it's smooth and uniformed.
2. Keep in refrigerator about 30 minutes.
3. Roll your dough and put it in a round tart baking tray; place in the fridge for 30 minutes.
4. In the meantime, blend the celeriac and Hokkaido squash; add eggs, ricotta cheese, parsley and half of the grated cheese. Mix until smooth and season with salt and pepper.
5. Bake dough about 10 minutes in preheated oven, in 180 C degrees.
6. Remove from the oven.
7. Pour this filling over the dough, and top with slices of tomato and sprinkle with the rest of the grated cheese.
8. Bake about 30 minutes or until golden in color.
Simple Sauerkraut
Thank you to our site hosts, Jane and Jenn, at the Fresh Thymes Café in Wilmington, DE for the following sauerkraut recipe, originally published in Mother Earth News by Nathan Poell. Jane and Jenn write, "Sauerkraut is so good for your well-being, especially going into the cold and flu season. It contains a potent source of vitamins with a nice dose of B and C vitamins. Not only is sauerkraut high in fiber, but is beneficial to the entire digestive tract. Sauerkraut is full of pro-biotics, the good bacteria. They help stabilize stomach Ph and break down proteins allowing the body to work less, increasing your digestive enzymes and giving your body extra energy to fight off the intruder." Enjoy!
Simple Sauerkraut
Ingredients
2 large heads of cabbage (about 5 pounds)
2 to 3 tablespoons noniodized salt
Directions
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
Simple Sauerkraut
Ingredients
2 large heads of cabbage (about 5 pounds)
2 to 3 tablespoons noniodized salt
Directions
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
Spaghetti Squash Casserole
This recipe is a creation of LFFC's Nicole! It comes highly recommended by all of the staff here at LFFC who have sampled it.
Spaghetti Squash Casserole
Ingredients
3lbs spaghetti squash
2 tablespoons fresh basil
2 cups sliced baby bella mushrooms
1 onion
2 diced fresh tomatoes
2 tablespoons fresh garlic
1 cup sour cream (or vegan sour cream)
2 cups bread crumbs
2 cups parmesan cheese (optional) Directions
Directions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and deseed.
3. Roast squash face down for 30-45 minutes.
4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent.
5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed.
6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients.
7. Top with cheese and bread crumbs.
8. Place back in 400 degree oven for 15-20 minutes until brown on top.
Spaghetti Squash Casserole
Ingredients
3lbs spaghetti squash
2 tablespoons fresh basil
2 cups sliced baby bella mushrooms
1 onion
2 diced fresh tomatoes
2 tablespoons fresh garlic
1 cup sour cream (or vegan sour cream)
2 cups bread crumbs
2 cups parmesan cheese (optional) Directions
Directions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and deseed.
3. Roast squash face down for 30-45 minutes.
4. While squash is roasting, sauté fresh garlic, basil, mushrooms, and onion until onion is translucent.
5. Mix onion mixture, fresh tomatoes, and sour cream together in a casserole dish. Add salt and pepper as needed.
6. Take squash out of the oven. When cool enough to handle, scoop out insides with a fork into the casserole dish and mix together with other ingredients.
7. Top with cheese and bread crumbs.
8. Place back in 400 degree oven for 15-20 minutes until brown on top.
Thursday, October 7, 2010
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Tatsoi growing in a high tunnel at Hillside Organics.
Tatsoi is also known as Japanese spinach, spinach mustard, or spoon mustard, and is a hardy member of the Brassicaceae family, with the ability to withstand temperatures as low as 15 degrees F! The following tatsoi recipe is adapted from KalynsKitchen.com, and was originally published in the New York Times.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Serves 2
Ingredients
1 bunch tatsoi (leaves only)
sesame seeds, for garnish
Dressing Ingredients
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger root
1 teaspoon brown sugar
1/2 teaspoon Asian hot chile sauce
fresh ground black pepper to taste
Directions
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash tatsoi leaves and cut into thick strips. Dump the leaves into boiling water, time for exactly one minute, and then drain immediately into a colander and dump into the bowl of ice water.
While the leaves are cooling in ice water, get a plastic bowl with a tight fitting lid. Mix dressing ingredients in this bowl, then drain tatsoi well and add to dressing. Chill in the refrigerator for an hour or more, turning bowl over a few times so that the tatsoi remains coated with the dressing.
Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. Serve immediately.
Monday, October 4, 2010
Eggplant Puree with Walnuts
LFFC Specialty EggplantEggplant Puree with Walnuts
Makes 1½ cups
Ingredients
2 large eggplants
2 to 4 garlic cloves, peeled and minced
½ cup shelled walnuts, coarsely chopped
½ cup extra-virgin olive oil
2 tablespoons strained fresh lemon juice
1 to 2 tablespoons red wine vinegar
salt to taste
½ to 1 teaspoon sugar (optional)
Directions
1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
Friday, October 1, 2010
Collard Greens with Bacon
Collard Greens with Bacon
(Adapted from SimplyRecipes.com, October 2008)
Serves 4
Ingredients
4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
several dashes hot sauce
¼ cup apple-cider vinegar
1 bunch collard greens, sliced into ¼-inch-wide strips (can substitute kale or chard)
1 cup chicken broth
Directions
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.
(Adapted from SimplyRecipes.com, October 2008)
Serves 4
Ingredients
4 to 6 strips thick-sliced bacon
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
several dashes hot sauce
¼ cup apple-cider vinegar
1 bunch collard greens, sliced into ¼-inch-wide strips (can substitute kale or chard)
1 cup chicken broth
Directions
1. Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2. Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3. Add the collard greens and the chicken broth and bring to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve hot.
Best Ever Apple Pie
Best Ever Apple Pie
(Adapted from The Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, originally published in 1931)
Crust
Cut 6 tablespoons of butter into a cup of flour, then add grated lemon peel (to taste), 1 heaping tablespoon of sugar, a dash of salt, and 1 egg yolk (put aside egg white). Mix together and add cold water, frisking it in with a fork, until the dough just sticks together. Put it in a plastic bag and refrigerate so it gets all cold.
Filling
Peel and slice apples into a bowl. Add the juice of 3 lemons, 1 grated lemon peel, and a ½ cup of brown sugar. Let sit for 1 hour. Pour off the majority of the liquid into a separate bowl, and add a 1 tablespoon of cornstarch to the apple mixture.
Directions
1) Roll out the dough on a floured board, slide it into a pie pan, and brush the whole thing with the raw egg whites.
2) Put it into a pre-heated 450° oven for about 10 minutes, or less—just to harden the egg white and make a non-porous surface for all the juicy apples, but don't brown the crust too much!
3) Turn the oven down to 300° or 350° and let crust cool a bit. Lay the apple mixture in the pie crust in a pleasing way (!) and top with tiny pats of butter here and there and about 2 tbsp of brown sugar.
4) Bake until the apples are a bit soft and the crust is browned but not burned—I cover it with aluminum foil at a certain point because the crust starts to burn before the apples are soft.
5) Meanwhile, put the reserved apple mixture liquid into a small saucepan. Add 1 and a ½ (or so) tablespoons cornstarch and stir slowly over a low flame until the sauce starts to thicken, then pour it over the pie. If it gets too thick, just add a little bit of water or lemon juice. Be careful when adding the cornstarch to the liquid mixture—if you add too quickly without stirring the liquid will clump up into balls.
6) Serve and enjoy!
(Adapted from The Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, originally published in 1931)
Crust
Cut 6 tablespoons of butter into a cup of flour, then add grated lemon peel (to taste), 1 heaping tablespoon of sugar, a dash of salt, and 1 egg yolk (put aside egg white). Mix together and add cold water, frisking it in with a fork, until the dough just sticks together. Put it in a plastic bag and refrigerate so it gets all cold.
Filling
Peel and slice apples into a bowl. Add the juice of 3 lemons, 1 grated lemon peel, and a ½ cup of brown sugar. Let sit for 1 hour. Pour off the majority of the liquid into a separate bowl, and add a 1 tablespoon of cornstarch to the apple mixture.
Directions
1) Roll out the dough on a floured board, slide it into a pie pan, and brush the whole thing with the raw egg whites.
2) Put it into a pre-heated 450° oven for about 10 minutes, or less—just to harden the egg white and make a non-porous surface for all the juicy apples, but don't brown the crust too much!
3) Turn the oven down to 300° or 350° and let crust cool a bit. Lay the apple mixture in the pie crust in a pleasing way (!) and top with tiny pats of butter here and there and about 2 tbsp of brown sugar.
4) Bake until the apples are a bit soft and the crust is browned but not burned—I cover it with aluminum foil at a certain point because the crust starts to burn before the apples are soft.
5) Meanwhile, put the reserved apple mixture liquid into a small saucepan. Add 1 and a ½ (or so) tablespoons cornstarch and stir slowly over a low flame until the sauce starts to thicken, then pour it over the pie. If it gets too thick, just add a little bit of water or lemon juice. Be careful when adding the cornstarch to the liquid mixture—if you add too quickly without stirring the liquid will clump up into balls.
6) Serve and enjoy!
Fall Minestrone with Kale and Butternut Squash
Fall Minestrone with Kale and Butternut Squash
(Adapted from The Art of Simple Food, by Alice Waters, published in 2007)
Ingredients
1 cup dried cannellini or borlotti beans (this will yield 2½ to 3 cups of cooked beans)
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bunch kale, stemmed, washed, and chopped
3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
4 garlic cloves, coarsely chopped
½ teaspoon chopped rosemary
1 teaspoon chopped sage
1 bay leaf
2 teaspoons salt
1 leek, diced
½ butternut squash, peeled and cut into ¼-inch cubes (about 2 cups)
Parmesan cheese
Directions
Prepare beans and set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer. Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.
(Adapted from The Art of Simple Food, by Alice Waters, published in 2007)
Ingredients
1 cup dried cannellini or borlotti beans (this will yield 2½ to 3 cups of cooked beans)
¼ cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 bunch kale, stemmed, washed, and chopped
3 to 4 tomatoes, chopped, or 1 small can tomatoes, drained and chopped
4 garlic cloves, coarsely chopped
½ teaspoon chopped rosemary
1 teaspoon chopped sage
1 bay leaf
2 teaspoons salt
1 leek, diced
½ butternut squash, peeled and cut into ¼-inch cubes (about 2 cups)
Parmesan cheese
Directions
Prepare beans and set aside. Reserve the cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy-bottomed pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf, and salt and cook for 5 minutes longer. Add 3 cups of water and bring to a boil. When boiling, add diced leek. Cook for 5 minutes longer, then add squash and cook for an additional 10 to 15 minutes. Taste for salt and adjust as necessary. Add the cooked beans, along with 1 cup of the bean cooking liquid, and cook for 5 minutes longer. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf and serve, garnished with grated Parmesan cheese.
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