Another delicious-looking recipe submitted by a Harlem CSA shareholder! Thank you to Meadow for sharing the following recipe. Meadow suggests serving this with applesauce or sour cream.
Sweet-n-Spicy Latkes
Ingredients
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
Directions
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!
Friday, November 5, 2010
Harlem Seeds Candied Apples
Candied Apples prepared by Harlem CSA members!The Friday before Halloween, Harlem CSA members picked up their shares—as well as some tasty, healthy treated prepared with Lancaster Farm Fresh ingredients! The following recipe is just one of the many treats sampled, courtesy of CSA shareholder Rosalind.
Harlem Seeds Candied Apples
Ingredients
1 to 2 tablespoons coconut oil
10 small- to medium-sized apples
½ lemon
1 teaspoon vanilla extract
1 tablespoon dark agave syrup
1 to 1½ tsp. cinnamon
shredded coconut (optional)
sliced almonds (optional)
granola (optional)
extra agave syrup (optional)
Directions
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.
Harlem Seeds Candied Apples
Ingredients
1 to 2 tablespoons coconut oil
10 small- to medium-sized apples
½ lemon
1 teaspoon vanilla extract
1 tablespoon dark agave syrup
1 to 1½ tsp. cinnamon
shredded coconut (optional)
sliced almonds (optional)
granola (optional)
extra agave syrup (optional)
Directions
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
This recipe comes from the September 2009 edition of Gourmet. The author writes, "Pecorino Romano—in place of the more traditional Parmigiano-Reggiano—brings a delectably briny tang, while crunchy radishes in a light vinaigrette provide a counterpoint to the creamy Arborio rice." Enjoy!
Romano Risotto with Radishes
Serves 6
Ingredients
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
prepared radishes*
Directions
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.
Romano Risotto with Radishes
Serves 6
Ingredients
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
prepared radishes*
Directions
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
This recipe, courtesy of AllRecipes.com, was submitted by Joey, a CSA shareholder from Philadelphia (http://allrecipes.com/). He writes, “I made this the last time we got a Spaghetti squash in our box and it was incredibly delicious and shockingly easy. I’ll be doing this again with the cherry tomatoes that came with this week’s squash. Thought others might like it as much as we did…”
Spaghetti Squash with Feta Cheese, Tomatoes, and Olives
Serves 4
Ingredients
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
Directions
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.
Spaghetti Squash with Feta Cheese, Tomatoes, and Olives
Serves 4
Ingredients
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
Directions
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
Butternut Squash and Caramelized Onion Soup
6 ingredients butternut squash soup that has texture and so much sweetness. You can do any or all of these steps ahead of time, too.
2 medium sized onions
1 large butternut squash
Balsamic vinegar
Olive oil
Clove garlic
Salt to taste
Bake squash
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.
Caramelize onion
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.)
Assemble soup
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.
2 medium sized onions
1 large butternut squash
Balsamic vinegar
Olive oil
Clove garlic
Salt to taste
Bake squash
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.
Caramelize onion
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.)
Assemble soup
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
The following mustard greens recipe is courtesy of FatFree Vegan Kitchen, posted in July of 2009 (http://blog.fatfreevegan.com/). The author writes that mustard greens are "More peppery than other greens–they get that from their mustard lineage–they lack the somewhat cabbage-like taste of collards. They cook more quickly than collards, too, which made them perfect for a quick-fix lunch for two. With some sweet red onion, cooked chickpeas, and a reduced balsamic dressing, they quickly became a complete, light meal."
Balsamic-Glazed Chickpeas and Mustard Greens
Serves 2
Ingredients
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
Directions
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.
Balsamic-Glazed Chickpeas and Mustard Greens
Serves 2
Ingredients
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
Directions
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.
Sweet Potatoes and Greens
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.”
Serves 4
Ingredients
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
Directions
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.
Easy Caramelized Onions
Easiest caramelized onions you'll ever make! And easily adaptable to whatever size slow cooker you have and how many onions you have on hand.
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!
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
Pea Tendrils
Snow peas growing at Lancaster Farmacy. Several of our CSA shareholders have emailed asking for more information about the pea tendrils coming in their shares this week! Pea tendrils are the young leaves and shoots of snow or snap pea plants. They offer incredible nutritional value, packed with vitamin A, vitamin C, and folic acid. Commonly used in Asian cuisine, their taste is very similar that of a pea and they make a great addition to a salad, soup, or any other dish where snow or snap peas would be appropriate. Because pea tendrils are so fragile, it's best to keep them in a plastic bag in the refrigerator until ready to eat. Try making a pea tendril salad (cracked black pepper, kosher salt, olive oil, and balsamic vinegar), or sautéing (olive oil, crushed garlic cloves, and butter over medium-high heat until tendrils are just wilted), or making a Rainbow Garden Salad (see recipe below, adapted from PeaShoots.com, http://www.peashoots.com/peashoots.htm).
Rainbow Garden Salad
Ingredients
2 carrots
1 bell pepper
handful of cherry tomatoes
pea shoots
radishes
half a red onion
half a lemon
1 tablespoon olive oil
Directions
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.
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