Farm Share Efficiency Hotline

2010-12-05T21:42:00.007-05:00

I wanted to let you know that I am now a guest blogger for my client Kimberly Hartke, publicist for the Weston A. Price Foundation. Hartke is Online! welcomes guest bloggers who have an interest in our mission of promoting WAPF dietary guidelines, small traditional farms, and safe raw milk.

I write for her just about every week or so, and she's even hooked me up with my very own guest blogger page.

So far I've been posting the recipes that I cooked for a recent Nourishing Traditions dinner at Harke's house to celebrate Dr. Joseph Mercola and Sally Fallon Morell.

On Kimberly's blog you'll find the recipes for the two gluten-free delights posted below: almond flour shortbread and cheesy rosemary almond flour crackers.

2010-10-17T16:03:00.006-04:00

Over Columbus Day weekend I went up to Vermont with two friends for a foodie tour. I brought home a ton of great Vermont food: Dreuxmanna spelt crackers, Wood's Boiled Cider, and of course maple syrup! While I was in Vermont, I wasn't surprised to find that the salads and vegetable side dishes stole the show. Here is a very easy side dish that is inspired by my trip to Vermont:

Roasted Butternut Squash with Maple Syrup and Brown Butter

-Halve and seed the butternut squash. Place the cut side down on a sheet pan and roast in a 400 degree oven until soft, about 30 minutes.

-Heat some butter over medium heat until it turns brown and gives off a nutty aroma. Remove from heat and set aside.

-Scoop out the soft flesh into a large bowl and mash with a fork.

-Add brown butter, maple syrup and some salt and pepper to taste.

Roasted Eggplant & Tomato Soup

2010-09-19T22:59:00.010-04:00

I received my last farm share of the season in the middle of September, but I'm still working my way through an assortment of peppers a month later. Can you believe they're still in great condition? Just as Farmer John suggested, I kept the peppers in the plastic produce bag that they came in and stored them in the fridge.

In case anyone is still with me, I thought I'd let you know that I will continue to post recipes and ideas on this blog. I hope to keep feeding you simple and practical ways to use up your produce, especially the ones you're not so familiar with. I'll also share some inspiration from my personal chef clients, like the awesome recipes I cook from the Specific Carbohydrate Diet (no grains, big emphasis on almond flour to make "breads") and the nourishing whole-foods based recipes I cook for a good number of my clients.

Please let me know what you would like to learn how to prepare- either by commenting here or contacting me on my Facebook business page:

http://www.facebook.com/chefvictoriacortes

Thanks for following me :)

-Victoria

Here's a soup that you hardly need a recipe for. It's a unique combination that makes great use of eggplant and tomatoes.

Roasted Tomato & Eggplant Soup

-Cut an eggplant in half and score the flesh in a criss-cross pattern. Halve some fresh tomatoes. Brush the eggplant and tomatoes with olive oil, salt and pepper. Place both on a sheet-pan, flesh side down. Roast at 375 degrees until both are soft, 20 to 30 minutes. Scoop out the flesh of the eggplant.

-Rough cut an onion (no fancy cuts needed here since you will later puree this soup) and cook it in a large sauce pan with some olive oil or butter over medium heat. Add some minced garlic and fresh herbs like thyme and oregano if you'd like. Sprinkle on some salt and pepper.

-Once the onion is soft, add the eggplant and tomatoes to the sauce pan. Let them cook for a few minutes and then add enough vegetable or chicken stock to cover. Keep some extra stock on hand to thin out the soup later, if necessary.

-Bring the soup to a boil and then simmer gently until all the vegetables are soft. Sprinkle in some salt and pepper.

-Puree the soup until very smooth and add cream or stock as desired. Add salt and pepper if needed. Garnish with basil.

Last farm share of the season :( Watermelon popsicles and homemade salsa

2010-09-19T21:49:00.009-04:00

This week I received the last share of the season. Sigh! (Ugh, I wrote this post in the middle of September. Sorry, just posting it now.)

Most of the produce included in the last few shares has a long shelf-life, something I'm so thankful for since over the past month I've been busy cooking for people other than myself (and my family).

However, collecting a few batches of the same type of produce suits me well, since when I do cook at home, I like to cook in large batches and then freeze most of it. See, I personally support the personal chef method!

Here is what has been included in the farm share lately:

butternut squash

eggplant

beets

scallions

green beans

tomatoes

sweet corn

new potatoes

peppers- a colorful assortment of mild and spicy

Below are a few things I've prepared in the past month with the farmshare:

Salsa made with Graceland farm bell peppers, jalapenos, and tomatoes, along with some of the orange tomatoes from my garden.

Watermelon popsicles: puree a seeded watermelon in a blender, maybe add a little water, and freeze in molds. No need to add any sweetener for my two-year old, but a little honey and vanilla would suit my taste. An added bonus is that these popsicles take a while for my son to eat.

Panzanella Salad

2010-08-09T22:26:00.006-04:00

Panzanella salad is such a treat this time of year!

All I do is:

chop up some tomatoes
add chopped cucumbers or onions if you'd like
sprinkle on some salt and pepper
sprinkle on some chopped basil
toss with vinaigrette- I used balsamic vinaigrette
toss mixture with homemade croutons or spoon over crostini
finish with a little sea salt, more black pepper and a little good olive oil

homemade croutons

slice a baguette into cubes (excellent way to use up day-old bread)
spray on a little olive oil (preferably a spray bottle that you fill up)
sprinkle with salt and pepper
bake at 400 degrees until golden

This photo does not do this delicious salad any justice. I took the photo in the ultra bright sunlight at mid-day which washed out the vivid orange and red color of the heirloom tomatoes. I made this salad for lunch and then made it again for dinner with my family.

Week 15: Share Contents & Whole Foods Cost Comparison

2010-08-01T22:54:00.004-04:00

Below are the contents of my farm share this past week. It's quite clear that it's the height of summer.

While shopping for a client at Whole Foods this week, I jotted down how much each of these items would have cost there. Based on my estimates, this farm share would have cost me $49.47 at Whole Foods, but because I am a member of a CSA, I only paid $29.11 ($25.88 per week for the produce and $3.23 per week for the eggs). That's a savings of $20.36!

Not only did I save $20.36,

I received a larger watermelon than the ones sold at Whole Foods
I received better quality basil than what is sold at Whole Foods, and paid less for it
I didn't have to drive to the grocery store
I didn't have to spend time thinking about what vegetables to buy and pondering their origins, price, freshness and seasonality.
I didn't have to load the vegetables into a dirty grocery cart, unload them onto a dirty cashier belt, load them into my car, only to unload them once I got home.
I also saved fuel resources because my farmer only had to drive 18.5 miles to deliver the produce to my neighborhood, and I only had to drive 3 miles from my house to pick it up.
I supported a local farmer and my local economy.
I taught my two-year old that good food comes from a farmer, although I'm afraid he gets confused at pick-up and might think that the house we go to is the actual farm.

This week's farm share and what each item would cost at Whole Foods:

A big watermelon= $5 (Graceland Farm's watermelon was much larger than the ones at WF)

6 large heirloom tomatoes $4.99/lb = $15 (each tomato weighs about a half pound)

2 pints of cherry tomatoes $3.99/ pt= $7.98

7 small peppers $3.99/ lb = $3

large bunch of basil $2.50 per dinky plant = $5

2 cucumbers- $.75 each = $1.50

4 Japanese eggplants- $4.99/lb = $4.99

6 ears of corn- $.50 each = $3.00

& a dozen farm eggs- forgot to check, but somewhere around $4

Total: $49.47

Corn Fritters

2010-08-01T22:28:00.002-04:00

When I have corn on hand, I usually steam or boil it, take it off the cob, and toss it with vinaigrette and crunchy vegetables to make a light side dish. Corn salad is great, but now I'm on a corn fritter kick. I've made this recipe twice in one week, and so far I've found that no one turns down the offer of a corn fritter. Once again, it's a Cooks Illustrated recipe.

CORN FRITTERS WITH CHEDDAR AND CHIVES

Makes 12 fritters. Published November 3, 2006.

Tangy cheddar cheese partners well with the corn and flecks of green chives give the fritters a light, oniony flavor.

1 ½ pounds fresh corn (2 large or 3 to 4 medium ears), husks and silk removed

1 large egg , beaten lightly

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons heavy cream

1 small shallot , minced

1/2 teaspoon table salt

Pinch cayenne pepper

1/3 cup shredded cheddar cheese

2 tablespoons minced fresh chives

1 teaspoon Dijon mustard

½ cup corn oil or vegetable oil, or more as needed

INSTRUCTIONS

1.Using chef’s knife, cut kernels from 1 to 2 ears corn and place in bowl (you should have about 1 cup whole kernels). Grate kernels from remaining 1 to 2 ears on large holes of box grater (you should have generous 1/2 cup grated kernels) into bowl with cut kernels. Using back of knife, scrape any pulp remaining on all cobs into bowl. Stir in egg, flour, cornmeal, cream, shallot, salt, cayenne, cheese, chives, and mustard to form a thick batter. 

2.Heat oil in large heavy-bottomed, nonstick skillet over medium-high heat until shimmering. Drop 6 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering; fry remaining batter. Serve fritters immediately.

Pizza Margherita with Cherry Tomatoes

2010-07-26T23:12:00.004-04:00

We still eat pizza very often in my household. Pictured above is a simple, yet delicious Pizza Margherita. I almost forgot to incorporate the cherry tomatoes, so I just sprinkled them on top after baking the pizza.

Here's the same pizza dough recipe that I posted in April, it's still my favorite. I like the author's tomato sauce too, but to make things even simpler, I often just:

saute minced fresh garlic in olive oil
add a can of diced tomatoes
simmer for a few minutes
season with salt and pepper
add fresh torn basil

With a sauce that simple, there's no excuse not to make your own.

If you want to make pizza at home, I suggest purchasing:

a pizza peel
a pizza stone
corn meal to sprinkle on the peel and stone to prevent the dough from sticking

Once you make the dough, you can:

use it right away to form into a pizza crust
form it into a ball and store it in the fridge or freezer
form it into a pizza crust and freeze it uncooked
form it into a pizza crust, parbake it, and then freeze it

I like this blogger's technique for parbaking pizza crusts.

Summer Vegetable Gratin (my new favorite dish!)

2010-07-26T22:47:00.004-04:00

Photo: Summer Vegetable Gratin, double stacked

If you like:

zucchini
yellow squash
caramelized onions
crunchy Parmesan breadcrumbs

...you will LOVE this dish because it's:

a great way to use up summer vegetables
fairly light and very nutritious
very comforting to eat

I can easily eat the entire casserole within three meals.

With most Cooks Illustrated recipes you have to pay a subscription to gain access, but fortunately this recipe is open to the public. Enjoy!

Photo: Summer Vegetable Gratin, right out of the oven

Week 14: Share Contents and Usage Summary

2010-07-22T23:26:00.007-04:00

Sweet Corn- corn fritters
Shiitake mushrooms
Cucumbers- sliced
Cabbage- shredded with carrots, tossed in sweet vinaigrette for slaw
Heirloom tomatoes- in Summer Vegetable Gratin
Cherry / Salad tomatoes- on pizza; inside soft flour tortilla with bacon, cheddar & Sriracha, with garlic, basil and mozzarella over bruschetta
Melon- I didn't actually receive a melon :(

In his weekly CSA newsletter, Farmer John Wright posted these helpful tomato tips:

1) Always store the tomatoes on their shoulders.
This is upside-down to most. The shoulders are
much firmer and greener and can bear the weight
of the fruit (especially larger) tomatoes
without bruising.
2) Generally, try to leave your tomatoes at room
temperature, to ripen properly and hold the best
flavor. Once they are fully ripened, or are beginning
to soften, or if you have not used an entire large tomato,
then refrigerate.
3) Those pesky green shoulders. There is just no
avoiding the green tops on some "heirloom"
tomato varieties. If you wait for all of the green
to ripen the majority of the fruit may become too soft.
In general, the pink, purple and brown tomatoes hold on to
their green shoulders a little longer than others.
You have to rely on giving the bottom of the tomato a
very gentle squeeze, when you feel a little 'give' your
tomato is ripe.

Farm-Fresh Egg and Sausage Strata

2010-07-22T23:02:00.003-04:00

Above is my adaptation of the recipe below for Sausage and Cheddar Cheese Strata found in Bride & Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford. There are so many great turn-to recipes in this cookbook. The buttermilk "Pancakes with Melted Berries" immediately come to mind.

I used eggs from Graceland Farm, Wellshire Farms Turkey Breakfast links and I added caramelized onions and some minced light green medium-heat small peppers (not sure of the name).

Sausage and Cheddar Cheese Strata

Serves 8 to 10

One of our favorite weekend get-togethers that we ever hosted was a "Breakfast for Dinner" party where everyone brought his or her favorite breakfast casserole. We all shared and tasted numerous version- some were prepared with Jiffy cornbread mix, others featured grits and white bread. Some came topped with Swiss cheese, others with Cheddar, and even a few were made with Kraft singles! Our friend Lucy Bowen Taylor brought the winning recipe, which got rave reviews for its creamy, souffle-like texture. Our adaptation of Lucy's strata has become a staple in our households. Make this for Saturday brunch and freeze the leftovers in squares for weekday breakfasts.

1.5 pounds ground breakfast sausage

(12 ounces hot, 12 ounces regular)

4 eggs, beaten

2.5 cups half and half

1 tsp dried sage

3/4 tsp kosher salt

1/4 tsp freshly ground pepper

6 potato bread or other soft white bread slices, brusts removed

2 cups (6 ounces grated extra sharp cheddar cheese

2 tbsp chopped fresh chives, flat leaf parsley, or green onion, both white and green parts

Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking dish.
Heat a large skillet over medium-high heat. Put the sausage in the skillet and cook, stirring occasionally, until it is thoroughly browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
Whisk together the eggs, half-and-half, sage, kosher salt, and pepper in a medium bowl. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg mixture over the sausage and top with the cheese. Bake until the strate is set in the middle, about 30 minutes. Do not overcook. Let cool for 15 to 20 minutes. Garnish with the chives just before serving.

Week 13 Share Contents & Usage Summary

2010-07-22T22:49:00.005-04:00

tomatoes- on Caprese sandwiches (see above), cut up for a simple side dish with just salt and pepper
corn- boiled, taken off the cob, tossed with cherry tomatoes and apple cider vinegar
cucumbers- sliced for a simple side dish with just salt and pepper
new potatoes- boiled, tossed with olive oil, crisped under broiler, shredded cheddar and minced light-green medium-spiced pepper on top (not sure of its name)
variety of small peppers- on cheesy potatoes, in guacamole

Week 12 Share Contents & Usage Summary

2010-07-22T21:57:00.005-04:00

Scallions- in corn salad
Squash- tossed in olive oil, broiled until lightly spotted brown
Cucumbers- eaten sliced with a little salt and pepper
Tomatoes- Caprese salad
New Potatoes ( Red Pontiac )- steamed, tossed with olive oil, crisped in toaster oven, tossed with herbs
Swiss Chard- quick sautee with olive oil and minced garlic
Sweet Corn- boiled, taken off the cob, tossed with sliced scallions, purple basil, and a little white balsamic vinegar

The corn was so delicious. Farmer John Wright says it's called "Honey Select". When I take it off the cob (using a chef's knife), I try to keep the corn in chunks, but that was not possible with these small kernels.

The Official Beginning of Summer: TOMATOES are Ready!

2010-07-06T23:17:00.008-04:00

The ripening of tomatoes marks the official beginning of summer in my household. We eat tomato, basil, and fresh mozzarella just about every day, in one form or another: in salads, in sandwiches, and in pasta. This dietary regime lasts from now until late October and we never get sick of it.

Caprese Salad: Summer on a Plate!

Tips:

Sprinkle sea salt and freshly ground black pepper onto all the tomato and mozzarella slices.

Drizzle on extra virgin olive oil and balsamic vinegar reduction (see below for method).

Store tomatoes at room temperature, never in the refrigerator.

Prevent your basil plant from forming flowers by picking leaves often.

How to make balsamic reduction:

(http://www.chron.com/disp/story.mpl/life/food/6956909.html)

...When making the glaze — also referred to as a reduction — use inexpensive balsamic vinegar.

Take a bottle of the vinegar, pour the contents into a saucepan and bring it to a boil. Lower the heat slightly and continue cooking the vinegar so it reduces down to a thick consistency. You need to keep an eye on the vinegar while it reduces. If it cooks down too quickly or too much, it can burn — and then you'd have to toss it and start over.

One bottle (16 to 17 ounces) should reduce to about a half cup. You don't have to reduce the entire bottle; you can reduce any amount. Once it's reduced, the flavor is concentrated, and the glaze should be just thick enough to coat the back of a spoon.

Small amounts of this sweet and tangy glaze — which is fat-free, by the way — go a long way. Keep it stored in a squeeze bottle in the refrigerator and use it to gussy up cooked meats, poultry, vegetables and even fruit. It's especially tasty drizzled on strawberries.

Quick SQUASH Parmesan

2010-07-06T23:13:00.005-04:00

Here's something you can do with squash on a summer evening when you have a big appetite. It's summer comfort food! There really is squash under all that cheese in the photograph!

olive oil

small can crushed tomatoes

garlic, minced

basil

4 yellow or paddypan squash, sliced

mozzarella, shredded

In a small saucepan cook the garlic in olive oil over medium heat for 30 seconds. Add the crushed tomatoes, salt and pepper, and simmer gently until slightly thickened. Stir in chopped fresh basil.

While the sauce thickens, brush the squash with olive and sprinkle with salt and pepper. Broil until golden and spotted. Spray a small casserole with olive oil and layer in the broiled squash. Cover with tomato sauce, mozzarella cheese, and Parmesan. Place under the broiler until the mozzarella is spotted brown. Sprinkle with fresh basil and serve.

Sweet and caramelized BEETS in less than an hour

2010-07-06T23:10:00.003-04:00

Melissa Clark wrote a great article in January 2009 about how it's possible to peel and dice beets and then roast them, as opposed to cooking the beets whole, then peeling and cubing them, like many recipes dictate.

In this recipe, which only calls for olive oil, red wine vinegar, salt and pepper, the beets are soft and done after 40 minutes in the oven. I don't make the complete salad, although it sounds fantastic with goat cheese and pistachios. I just serve the beets as a side dish.

Week 11: Farm Share Contents

2010-06-29T00:46:00.002-04:00

Lettuce- in salads and on hamburgers

Green Garlic-

Roma Beans- boiled and tossed with cilantro-lime sauce (leftover from fajitas)

Cucumbers- in salads

Squash- sliced, broiled, layered in casserole with tomato sauce, mozzarella, Parmesan & basil

Beets- diced and roasted with red wine vinegar

Farmers Choice- Basil- added to BLT sandwich, topping for macaroni and cheese, topping for squash casserole, and topping for next week's Caprese salad

Roasted Turnips, Scallion, Celery, and Garlic with Rosemary, Thyme, and a Chiffonade of Turnip Greens

2010-06-29T00:29:00.007-04:00

The recipe posted below is the same one I posted on June 12, 2010. It's now my turn-to recipe for turnips, however, I should start making these on the grill since it's no fun to fire up the oven on a 90 degree day.

I made the following changes this time around:

added chopped celery during the second set of 15 minutes
added minced fresh thyme along with the rosemary
added sliced scallions and minced garlic during the third set of 15 minutes
garnished with sliced scallion green parts and a chiffonade of turnip greens at the very end

*I skipped the roasted garlic part and just added minced garlic toward the end of the cooking process.

ROASTED TURNIPS, SHALLOTS, AND GARLIC WITH ROSEMARY

Serves 4. Published January 1, 1994 by Cooks Illustrated

Ingredients:

1 medium head garlic

1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼ inch pieces

4 shallots, peeled

2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination

1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme

table salt

ground black pepper

Instructions:

1. Heat oven to 375 degrees. If roasting garlic cloves in skins simply break head into individual cloves. If you wish to roast cloves out of skins put whole, unpeeled head in a small saucepan with water to cover. Bring to a boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/ or oil, rosemary or thyme and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Japanese Cucumber Salad with Vinegar

2010-06-29T00:15:00.003-04:00

This quick recipe makes a cool and refreshing summer side dish. I didn't have bonito flakes on hand, but I plan to buy some and then try the recipe again.

Other than bonito flakes, which are optional, all you need are:

Sherry vinegar or rice vinegar (I used rice vinegar)
dark soy sauce (I used regular soy sauce)
4 cucumbers
sugar
salt

Week 10: Share Contents & Usage Summary

2010-06-25T23:33:00.005-04:00

Snow Peas-

Squash- sliced, broiled in toaster oven, sprinkled with parmesan

Lettuce- salad

Scallions- added to chicken salad recipe in place of red onion

Roma Beans

Cucumbers- added to chicken salad recipe, added to guacamle

Turnips- roasted with celery, scallion, garlic and herbs

Kohlrabi or Beets- my share didn't contain these wonderful items :(

Kohlrabi:

This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip. Like the turnip, both its purple-tinged, white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's available from midspring to midfall. Those under 3 inches in diameter are the most tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green leaves. Avoid any with soft spots on the bulb or signs of yellowing on leaf tips. Store tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best steamed, but can also be added to soups and stews as well as used in stir-fries. It's rich in potassium and vitamin C.
http://www.epicurious.com/tools/fooddictionary/

Week 9: Farm Share Contents & Usage Summary

2010-06-23T22:18:00.005-04:00

Snow Peas- sauteed in garlic and olive oil.

Squash- broiled until spotted brown, sprinkled with parmesan; pan-seared with olive oil and garlic;

Basil- in cabbage slaw (see below)

Lettuce- salads

Roma Beans- sauteed in olive oil and garlic

Cabbage- slaw (I subbed cucumber and basil for bell pepper, carrots, yellow onion and parsley)

Cucumbers- in slaw, in salads

Farmers choice item: snow peas- sauteed in garlic and olive oil

*For my salads I tried a new vinaigrette this week and I love it. Curry powder distinguishes it from the French/ Mediterranean dressings I usually make.

Frittata with Chorizo and Basil & Cabbage Slaw

2010-06-22T22:27:00.004-04:00

My two friends who I've known forever came over for an impromptu brunch on Sunday. I was able to pull together this light meal based mainly on farm share ingredients.

Slaw: I subbed cucumber and basil for bell pepper, carrots, yellow onion and parsley

Frittata:

scallion, diced

garlic, minced

Wellshire Farms chorizo, diced

basil, chiffonade

6 eggs

Heat the oven to 425 degrees. Cook scallion with garlic in 12-inch skillet with a little olive oil over medium heat. Add the chorizo. After all the ingredients are fully heated, add the basil and eggs. Cook until set on the sides and then transfer the pan to the oven. Continue to cook for a few minutes until the frittata is completely set. Remove from oven, flip frittata onto a plate, slice.

Big Platter of Sauteed Vegetables

2010-06-22T22:20:00.002-04:00

One evening I became healthfully ambitious and decided to make a big platter of stir-fried vegetables.

cabbage, stems separated

roma beans

snow peas

yellow squash

I seasoned all the vegetables with Essence and then stir-fried them separately in a little bit of olive oil and garlic. This platter lasted me a couple days. I even had some of the vegetables for breakfast one day.

Week 8 Share Contents & Usage Summary

2010-06-12T22:07:00.012-04:00

Snow Peas- sauteed with scallions, served over couscous with squash

Squash- pan seared, served over couscous with snowpeas

Scallions- in salads, sauteed with snowpeas, in flank steak marinade

Lettuce- salads

Chinese Cabbage- as a bed for pan-fried ravioli

Arugula / Endive mix- in salads

Turnips- roasted with onions, garlic and rosemary

Cucumbers- in salads

And, as always, eggs.

I just had to document the color of this farm share egg's yolk. The photo does not show how incredibly red it was. Below is the resulting omelet with applewood smoked uncured bacon and tossed Graceland Farm greens.

Above is a salad that I'm into lately: Whole Foods ground beef seasoned with Essence (I cook it the way Ortega says to cook taco meat, which is probably the first cooking technique I ever mastered) over dressed salad greens, served with cucumbers, shredded cheddar, and tortilla chips. I think the ideal lettuce for this salad is crunch romaine.

As for normal tossed salads, instead of roasted pepitas, I'm currently topping them with toasted shaved almonds. Change is good.

Really good turnips!

2010-06-12T21:29:00.007-04:00

If you know someone who is wary of turnips, I'm pretty sure you could win them over with this recipe by Cooks Illustrated (they test recipes "30, 40, sometimes as many as 70 times").

Of the options offered, I chose the combination of olive oil and butter (b/c I really wanted to like this dish) along with fresh rosemary. Instead of roasting garlic, I cooked minced garlic in olive oil in a sauce pan for about 30 seconds and added it to the roasting pan in the oven during the last few minutes of cooking. I also subbed yellow onion in large chunks instead of shallots. I garnished the dish with a chiffonade of the turnip leaves. These leaves are strong, but in such small doses they brighten the dish. A sprinkle of sea salt is the perfect finishing touch.

ROASTED TURNIPS, SHALLOTS, AND GARLIC WITH ROSEMARY

Serves 4. Published January 1, 1994 by Cooks Illustrated

Ingredients:

1 medium head garlic

1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼ inch pieces

4 shallots, peeled

2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination

1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme

table salt

ground black pepper

Instructions:

Week 7 Share Contents and Usage Summary

2010-06-09T22:31:00.012-04:00

Here's a summary of last week's farm share and how I used it:

Snow peas- sauteed with red scallion and garlic scapes and served over *couscous

Red scallions - sauteed with snowpeas, minced in tossed salads

Broccoli- oven roasted with only salt, pepper, and olive oil

Siberian kale- served wilted, as a bed for ricotta gnocchi

Lettuce- many salads

Garlic scapes- chopped in salads, sauteed with red scallion and served over couscous

Arugula- tossed in salads

Farmers’ choice item- Cucumber- served chopped in salads

*Couscous is my all-time favorite quick meal ingredient. What could be easier than bringing water to a boil, pouring it over the couscous in a bowl, letting it sit covered for a few minutes and then fluffing it?

Below: broccoli, snow peas, and garlic scapes:

Above: pan-seared zucchini with sauteed snow peas, scallions and garlic scapes over couscous

Now that I've become busy balancing my personal chef business and my documentary film freelance work (along with a household that includes a husband and a 2-year old, and dreams to fit in a long run on cool days like today), I'm finding less time every day to prepare a thoughtful meal.

Ever since I went to culinary school I learned a depressing life lesson: the more I cook for other people, the less I cook for myself (and my family). However, just today it dawned on me how complementary and helpful the CSA farm share really is to my hectic life, and for that I'm really thankful. Given my line of work, I often find myself at the grocery store, so it's easy for me to pick up some sort of protein for dinner. I love that I don't have to worry about the rest of the meal since I can figure something out from the bag of produce, and like most people, I keep a stock of starches in the pantry, like pasta and couscous.

Not having to think about and inspect vegetables in the grocery store saves me a lot of time. I haven't even had time to harvest the lettuce and sugarsnap peas out of my garden, let alone weed it.

I posted those quick meal ideas last week with the hope of demonstrating how a decent meal made with farm produce really can come together in minutes. I don't see myself gaining more free-time in the near future, if anything I hope it's the opposite, so I foresee that I'll continue to post similar quick meal ideas. I long to create some really cool stuff to impress you, but at least I can report that I'm still using up all the delicious produce and I'm not resorting to take-out (for the most part).

Please know that it bugs me when I'm not able to snap a photo of the food I write about. If I don't include a photo it's because we ate dinner at our usual time, which is around 8:00 pm when it's too dark to take a photo outside (and I need the natural light!)

20 Minute Gnocchi Over Wilted Bok Choy

2010-06-03T23:15:00.008-04:00

The other day I happened to miss breakfast, so I opted for a heavy and early lunch. I was determined to make something quick out of the farm share produce. You may not have frozen, homemade gnocchi on hand, so a good alternative would be frozen tortellini or ravioli. I think the wilted greens nicely balance a rich main like gnocchi or stuffed pasta.

Check out my 5.16.10 posting for the gnocchi recipe. I made it with ricotta.

Gnocchi over wilted bok choy (and sauteed bok choy stems)

bok choy or other greens

minced garlic

frozen homemade gnocchi (or store-bought tortellini or ravioli)

1.) Bring a saucepan of water to a boil. Add salt.

2.) Heat a skillet with 1 tbsp of olive oil over medium-high heat.

3.) Prepare, wash, and spin the bok choy. Dice the stems.

4.) Sautee the bok choy stems (sprinkle on salt and pepper) until slightly softened.

5.) Add the gnocchi to the boiling, salted water.

6.) Place the cooked stems in a bowl. Add the greens to the hot skillet (sprinkle on salt and pepper) and toss until wilted. Add minced garlic and cook until aromatic. Place the greens in the bowl with the stems.

7.) Add another tbsp of olive to the pan and add the boiled gnocchi. Pan-fry the gnocchi until golden.

8.) Place the greens and stems onto a plate. Add the gnocchi on top. Finish with a little salt, pepper and olive oil.

Below: If you made this dish with Costco ravioli and chinese cabbage, this is what it might look like.

20 Minute Salmon Meal After a Long Day

2010-06-03T23:00:00.007-04:00

After a ten-hour workday the other day, I came home and prepared the following meal within 20 minutes. There's nothing fancy about the meal, but it's a very easy and practical meal that allows top quality ingredients to shine.

Pan-seared Salmon Fillet over Delicate Greens with Broiled Baguette Slices

6oz salmon fillet

green leaf lettuce

homemade vinaigrette

French baguette

olive oil

salt

pepper

1.) Heat 1 tbsp olive oil in non-stick skillet over medium-high heat. Heat toaster oven broiler.

2.) Rinse greens and spin

3.) Sprinkle salmon with salt and pepper, place in skillet flesh-side down when it reaches smoking point. Cook for a few minutes until salmon is nicely golden colored.

4.) Slice baguette, brush with olive oil and sprinkle with salt and pepper. Place in broiler until golden.

5.) Flip the salmon, cook on the skin side until fillet is at desired level of doneness (is that a word?)

6.) Place the greens in a big bowl, spoon on a homemade vinaigrette, sprinkle with salt and pepper, toss. Place the dressed greens on a plate, add the finished salmon and baguette slices.

Bbq-worthy pasta salad

2010-06-02T21:45:00.005-04:00

I was able to throw together this pasta salad for Memorial Day without having to go to the grocery store. Thank you to the CSA for keeping me stocked full of a variety of produce, and to a friend who went on vacation and gave me her vegetables that would have otherwise gone bad.

All I did was toss together the following ingredients:

bow-tie pasta, cooked

fresh broccoli, mini florets

scallions, both the green and white parts, sliced thinly

lemon zest

lemon juice

spinach or arugula leaves

fresh basil, chiffonade

homemade Red Wine Vinaigrette ("Italian")

I used a red wine vinaigrette, but here is a similar recipe that includes fresh herbs of your choice. I used mini bow-tie pasta just because it's more kid-friendly. I like to tear/ cut the broccoli into very small florets since they are more manageable that way. They don't appear so small in the photo since the pink bowl is very tiny.

Herb Vinaigrette (courtesy of Cooks Illustrated)

*Makes about 1/4 cup, enough to dress 8-10 cups lightly packed greens.

1 tbsp wine vinegar

1 1/2 tsp very finely minced shallot

1/2 tsp regular or light mayonnaise

1/2 tsp Dijon mustard

1/8 tsp table salt

Ground black pepper

3 tbsp extra virgin olive oil

1 tbsp fresh minced parsley or chives

1/2 tsp minced fresh thyme, tarragon, marjoram, or oregano

1.) Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

2.) Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just before use.

Chicken breast over salad greens: pan-seared or breaded?

2010-06-01T23:36:00.010-04:00

Southwestern Pan-Seared Chicken Cutlet

chicken breast, sliced in half horizontally

1 recipe Emeril's Creole Seasoning (called Essence)

Sprinkle both sides of the chicken cutlet with salt, freshly ground pepper and Essence. Heat 1 tablespoon of olive oil in a skillet (preferably cast-iron) over medium-high heat until just smoking. Cook the chicken for a minute or so until nicely colored and then flip the chicken and then cook on the other side until the cutlet is fully cooked. The cooking process should not take long since the cutlets are thin. Slice and place over salad greens. Make a few extra cutlets for a quick meal in the future.

*I omit the salt when I make Essence so I can have more control over how much salt I add later on when it comes time to cook the chicken. I always have a jar of homemade Essence in my cupboard. I sprinkle it on fish, quesadillas, and nachos.

Breaded Chicken Cutlet with Fresh Basil

chicken breast, sliced in half horizontally

flour

eggs, beaten (about 1 per every two chicken breasts/ 4 cutlets)

breadcrumbs

fresh basil, minced

Sprinkle both sides of the chicken cutlets with salt and freshly ground black pepper. Place the flour, eggs, and breadcrumbs/basil each in a separate shallow bowl. Dust the cutlets with flour and let the excess fall off. Dip the cutlets into the egg and then cover them with breadcrumbs. Spray each breaded with a coating of olive oil. Heat 2 tablespoons of olive oil in a skillet over medium heat until smoking. Add the cutlets and cook on one side until golden in color. Flip the cutlets and continue cooking them until golden on the other side. You can finish the cooking on the stovetop or transfer the cutlets to a 350 degree oven for 3 minutes or so (it won't take long since the cutlets are thin). Slice the cutlets, place them on salad greens and serve with lemon wedges.

*If you have grated parmesan on hand you can add it to the breadcrumbs. I also added Penzey's Tuscan Sunset blend (such good stuff!) of Italian herbs to the breadcrumbs.

Cabbage salad with radishes, cucumbers, scallions & citrus vinaigrette

2010-06-01T23:29:00.007-04:00

This salad comes together quickly and it is a great way to use up your cabbage. Like turnips, cabbage is a cruciferous vegetable, which means that it may provide protection against some cancers. And, it contains vitamin C and vitamin A.

Chinese cabbage- julienned

cucumber, chopped

radishes, julienned

scallions, julienned

citrus vinaigrette

Toss the cabbage and vegetables together and dress with the vinaigrette.

Week 6: Share Contents and Usage Summary

2010-05-27T22:48:00.013-04:00

After 5 weeks of the spring CSA season, this share marked the beginning of the summer CSA. This share seemed huge, so it was even more of a challenge to use up entirely.

Qingdao (Chinese) cabbage- slaw with radishes, cucumbers, and scallions

Ching Chiang bok choy- sauteed and used as a bed for gnocchi

Red Romaine lettuce- in salads

Scallions- in salads and pasta salad

Tatsoi- in salads (see photos below)

Cilantro- marinade for shrimp with jalapeno and lime juice

Green head lettuce- salads

Cucumber- in cabbage slaw and on a salad

Today I thought I would enlighten you about the virtues of tatsoi:

Tatsoi

Alternate names: Tat soi, spoon cabbage, rosette bok choy
Characteristics: The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers' market or specialty gourmet shops.

Another reason to join a CSA: you get easy access to produce like tatsoi that you can only otherwise find at a farmer's market or specialty gourmet shop, if you're lucky!

Look how pretty tatsoi is. I just snap off the leaves and throw them into a mixed salad. They offer a nice texture and color contrast to the green leaf lettuce that also comes from Graceland Farm. I saved the stems. I intend to see if they will make a tasty broth.

Week 5- Share Contents and Usage Summary

2010-05-26T19:52:00.010-04:00

1 bunch golden globe turnips- braised in white wine, sesame oil, soy with bok choy
1 bunch French breakfast radishes- julienned in salads
1 bag of arugula- salads
Qinqdao express cabbage- lo mein
Ching Chang bok choy- braised in white wine, sesame oil, soy with turnips, lo mein
1 bunch red mustard greens- julienned in salads, quick soup with cabbage stems, garlic, radish greens
2 heads of lettuce- salads
1 bag of loose salad greens- salads

Braised Bok Choy, Quingdao Express Cabbage, and Turnips with Ginger and Soy

2010-05-26T14:40:00.014-04:00

Turnips get a bad rap. I admit that I am not used to eating turnips, but I do like them. They are a cruciferous vegetable, which means that they may provide protection against certain cancers. Cool!

This dish, courtesy of Cooks Illustrated, was easy to prepare and the sliced turnips did not take long to soften. I used the Quingdao express cabbage instead of watercress. Don't forget, you can add the turnip greens too.

Prepared this way, I thought the turnips tasted very comforting, like potatoes- and just think how much more nutrition they offer! My two-year old kept asking for more.

Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy

Serves 6 as a side dish.

Published January 1, 1996 (Cooks Illustrated Magazine)

Ingredients:

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger

1/2 pound turnips, peeled, halved and sliced thin

2 heads bok choy (about 12 ounces), washed and cut cross-wise into 1-inch pieces

1 bunch watercress (about 4 ounces), rinsed

1/4 cup low-sodium chicken broth

2 tablespoons soy sauce

2 tablespoons sake

ground black pepper

2 tablespoons toasted sesame seeds

Instructions:
1. Heat oils in large saute pan over medium heat. Add garlic and ginger; saute until aromatic and starting to brown, about 2 minutes. Increase heat to medium-high. Add turnips, saute to soften slightly, about 3 minutes. Increase heat to high; add bok choy and watercress and saute until wilted, about 1 minute.

2. Add stock, soy, and sake; cover and reduce heat to low. Simmer until turnips are just tender about 3 minutes. Season to taste with pepper and garnish with sesame seeds.

Cabbage lo mein with chicken

2010-05-26T14:36:00.007-04:00

Here's a recipe for Cabbage Lo Mein that I learned while working for the Emeril Green show. It's a terrific way to use up 12 cups (or more) of greens. I used the chinese cabbage and bok choy, and as you can see, I added sliced chicken breast. I marinated the chicken with a little of the liquid mixture and then cooked it with the peanut oil. Remove the cooked chicken from the pan before cooking the green onions and ginger and add it back when you toss in the noodles.

The leftovers make for a great lunch that you can warm up at the office.

Very Quick Soup with Pak Choy and Arugula

2010-05-17T21:33:00.009-04:00

This soup was perfect for today because it's cold and rainy and I'm suffering from a cold and cough. I needed to make something quick that would sooth my throat and give me a little nutrition.

Heat some homemade stock.
In a separate pot, wilt a chiffonade of pak choy or other greens over medium-high heat.
Add a little white wine, let it evaporate (optional step, of course).
Add the warm stock and let simmer for a minute or two.

*Season with salt and pepper at each step, finish with sea salt)

Arugula Burgers

2010-05-16T23:07:00.008-04:00

I added finely chopped arugula, minced garlic, salt and pepper to two pounds of ground beef and formed 12 mini patties. I grilled six of the burgers and froze the other 6. I served them on sliced baguette pieces that I brushed with olive oil, salt and pepper, and toasted under the broiler. Pak choy and ketchup acted as garnish.

Spring Onion and Ricotta Gnocchi Over Wilted Mustard Greens and Pak Choy

2010-05-16T23:04:00.008-04:00

These ricotta gnocchi are tasty. The recipe comes from the cookbook "Simply Organic" by Jesse Ziff Cool. Here is a link to another website where the author has documented every step of the cooking process. I recommend preparing these on a rainy afternoon when you are not pressed to get dinner ready quickly. Enjoy the process and take your time.

I'm a big fan of the fork indentations on gnocchi which make them look really pretty and help them hold sauce. However, I did not take the time to do that- mainly b/c it just wasn't working out (the ricotta dough was behaving differently than the usual potato gnocchi dough does and I didn't want to add any more flour for fear of them becoming dense or overworked). I justified not making the indents by remembering that I was just cooking at home (even though I'm not just cooking at home since I should be making it pretty so I can present a nice photo to you). Oh well, I think I'll just call them "rustic". They look huge because I photographed them on a very small plate.

The author of the blog (that I link to above) interpreted the fork indent differently than I was taught, and in the end her gnocchi look really cute. I was taught to push the gnocchi into the fork and roll it so that the end product is a little cup shape with a fork design. Like these (bottom photo) except with fork ridges.

I was able to freeze half of the shaped/ uncooked gnocchi. Toss them well in flour and freeze them on a plate- make sure none of them are touching each other. Once they are frozen solid, place them in a freezer bag. When you are ready to cook them, gently boil them from frozen.

After I finished cooking the gnocchi in boiling water, I wilted some mustard greens and pak choy in a skillet with a little olive oil. I removed them from the skillet and then sauteed the gnocchi with a little more olive oil and garlic, until the gnocchi became lightly golden. I made a bed out of the greens and placed the gnocchi on top with some grated Parmigiano Reggiano. The greens balance out the richness of the gnocchi.

My 2-year old loved the gnocchi. He can say: "More! Gnocchi! Please!"

Chicken Salad Over Red Romaine

2010-05-16T22:58:00.005-04:00

I'm a fan of Martha Stewart's Everyday Food Lighter Chicken Salad recipe. The first day I served it over a bed of lightly dressed red romaine leaves. On the second day I used the romaine leaves as a wrap.

Frittata with chicken, spring onions and mustard greens

2010-05-16T22:53:00.004-04:00

Frittata with chicken, spring onions and mustard greens

This frittata, when served with a side salad, makes for a quick, light meal. The leftovers are ideal for a quick breakfast too.

mustard greens, chiffonade
spring onions, finely sliced
1 1/2 chicken breasts, poached and shredded finely
8 farm-fresh eggs, lightly whisked
shredded mozzarella
salt and pepper (at every step)

-Heat the oven to 425 degrees.

-Place a 12-inch cast-iron or non-stick skillet over medium-high heat. Spray well with olive oil.

-Cook the greens until wilted. Turn down the heat to medium.

-Evenly spread the greens over the pan. Sprinkle with spring onions and chicken.

-Evenly pour in the eggs and sprinkle with cheese.

-Cook over medium heat until the eggs are firm on the exterior.

-Place the skillet in the oven and cook until the eggs are set.

-Carefully flip the frittata onto a plate and then slide it onto a cutting board. Cut into wedges.

*Use less ingredients if you are using a smaller skillet.

*I actually poached 4 chicken breasts and saved the rest of the cooked chicken for chicken salad. I also saved the delicious poaching liquid to drank as broth- which was so soothing on my sore throat.

Week 4 Share Contents & Usage Summary

2010-05-16T22:35:00.006-04:00

Week 4

Japanese giant mustard greens- in frittata, as a bed for gnocchi (wilted)

White pak choy- as a bed for gnocchi (wilted), garnish for burgers, in quick soup

Red romaine lettuce- topped with chicken salad, as wrapper for chicken salad

Green head lettuce- in salads

Arugula- fine chopped in burgers

Spring Onions (scallions)- in frittata, in chicken salad, in gnocchi

Mint- many cups of mint tisane.

Thanks for the mint tisane recipe Farmer John. I've been feeling under the weather this week and I've found this hot beverage to be very soothing to my throat. Here is the recipe, with a few of my adaptations.

Mint Tisane

-Rinse several sprigs of mint, pick off the leaves.

-Place the leaves into a teapot or a large glass measuring cup.

-Pour just-boiled water over mint, let steep 3 or so minutes, drain through small tea strainer.

-Drink hot or chill first.

-Options: you can add honey or sugar if you prefer a sweeter taste. You can also mix this 1/2 and 1/2 with lemonade.

Salads: Simple or Decked out?

2010-05-11T17:45:00.009-04:00

I was beginning to feel that my everyday salads were boring and unoriginal, and then I read the following quote from Deborah Madison in her cookbook Local Flavors. She reminded me that green leafy salads aren't meant for all seasons and that I should really dig in now.

"A key sign that it's spring isn't only that greens are available but that they have an irrepressible quality. They practically glow...This green glory will fade as the season progresses into labored production when hot days and nights keep plants churning and growing overtime. But for now, everything leafy is at its very best. This, in fact, is one of the prime times for big green salads, now and the fall. Come midsummer, sliced tomatoes and cucumbers will better fit that role."

Here you can see the transformation of a salad. The first photograph shows a quick and easy side salad that contains mixed greens, strips of green onions, thinly sliced radishes, a few slices of laughing cow cheese and *citrus vinaigrette.

For the second salad I just added a few more ingredients: seared chicken tenderloin, cranberries and pepitas- it was still a quick meal to prepare.

Here's how I prepared chicken tenderloins:

marinated the chicken in a little lime juice, minced jalapeno, minced garlic, and olive oil for about 10 minutes.
wiped off the marinade, added salt and pepper
seared the tenderloins on a cast iron skillet over medium/ medium high heat (doesn't take much heat to cook on cast iron)- this only takes a few minutes.

*I did not use that particular citrus vinaigrette recipe, I just threw a similar vinaigrette together on a whim.

Cabbage Salad with Pasta!

2010-05-11T17:41:00.002-04:00

For the lunchbox I think pasta salad is a breath of fresh air and a healthy alternative to sandwiches. In regards to this salad, you could almost inquire, "would you like some pasta with your cabbage?"

1 pound bow-tie pasta- cooked, tossed with olive oil, cooled
1 head chinese cabbage- chiffonade
2 links Wellshire Farms chorizo- medium dice
green onions (green and white parts)- thinly sliced
celery- 1-inch pieces thinly sliced on the bias
1/2 to 1 cup of your favorite homemade red wine vinaigrette.
cheese would be a nice addition

I initially tossed the salad together with 1/2 cup of dressing. By the next morning the pasta had absorbed most of the dressing, so I tossed in another 1/4 cup.

Gratin of white pak choy, chinese cabbage and mizuna

2010-05-11T16:50:00.011-04:00

Life happened this past week. It happens to the best of us. On Thursday I was packing for my weekend trip and I couldn't help feeling anxious about my farm share produce. I was afraid that whatever was left would go bad. I made sure to spin the salad greens dry and I inspected the rest of the produce to make sure nothing was laying in a pool of water.

I prepared huge salads that night and I tried to ease my mind with the words of Farmer John: "most of the greens in your share should be good for a week or more in your refrigerator." Farmer John also recommends soaking droopy greens in a bowl of cold water for 20 minutes before cooking or serving them. I learned that trick in culinary school- I remember it working well on frisee, but it didn't do the trick on the delicate farm share lettuce. From now on I'll make sure to use up that lettuce in the first half of the week.

When I returned from my weekend trip I was relieved to see that most of the produce was in good shape. Since the air was a little chilly I thought a gratin would be fitting way to use the greens. I had been eyeing up the Bright Lights Chard Gratin recipe in the cookbook Local Flavors by Deborah Madison and I am happy with the result. It's warm and gooey with crunch appeal. What a comfortable way to get in your green leafy vegetables!

I made the following adaptions to the recipe:

Instead of chard, I used white pak choy, chinese cabbage and mizuna.
I deglazed the pan with white wine after cooking the onion and chard (so much good flavor was building up on the bottom of the pan and besides, deglazing makes clean-up so much easier and the flavor of the wine added complexity to the dish).
I didn't have goat cheese on hand, so I used shredded mozzarella, which worked well.
I made two small gratins in individual serving dishes and I had enough leftovers for one more gratin (for best results, store the leftover greens separately from the cheese sauce and breadcrumbs).
I like to generously *spray breadcrumbs with olive oil before cooking them in the oven. It helps protect them from burning and gives them a pretty glow).
The author gives a few options- I chose parsley over dill and half and half with a little stock over milk.

*I don't know much about Pampered Chef, but I went to a party once and purchased the refillable spray bottle. Later on I bought another spray bottle so I could fill one bottle with olive oil and the other with an olive oil/ canola oil blend. The second bottle is much prettier and it's made of stainless steal, BUT it works horribly. Who knew I'd like the Pampered Chef bottle so much!

Weekly Summary: Week 3

2010-05-11T16:36:00.004-04:00

Below is what the farm share contained this week and a summary of how I used the food:

Cilantro- guacamole

Chinese cabbage- pasta salad and gratin

White pak choy- gratin

Lettuce- salads

Mizuna- gratin, salads

White spring onions- pasta salad, salads

Radishes- salads

Salad mix- salads

Weekly Summary (week #2)

2010-05-04T21:54:00.003-04:00

Here is a concise summary of how I used up Week #2's vegetables:

cilantro- in guacamole (my non-local indulgence)
dill- in egg salad and on roasted potatoes
radishes- in egg salad and on a few salads (forgot to use the greens; they became compost)
red spring onions- on a few salads (sliced or julienned), in egg salad, and in stock
Cantonese bok choy - in a tasty soup
mizuna- in pesto that I used on pizza, in pasta, and in mayonnaise
Chinese cabbage (Michili)- in garlic/rice wine stir-fry
lettuce- in a few salads
salad mix (spinach, arugula, cress, arugula)- in a few salads

Impressive Bok Choy Soup

2010-05-04T20:50:00.011-04:00

This soup does not look spectacular. I wasn't even excited about it.

However, once I tasted it, I was blown away by how such a simple soup could taste so good. I think farm-fresh greens, homemade stock, and a lot of garlic played a major role. I would have added a half cup of couscous, but I didn't have any.

This soup also made me feel healthy and cleansed after a few weekend indulgences. I enjoyed it as a light dinner one night and for breakfast on the following two days. Does anyone else enjoy soup for breakfast?

Impressive Bok Choy Soup

1 (or more) red onion, sliced

Cantonese bok choy stems, chopped

few cloves of garlic, minced

homemade vegetable or chicken stock, or both

Cantonese boy choy leaves, torn into manageable pieces

coarse salt

freshly ground black pepper

Heat some olive oil in medium saucepan over medium heat. Cook the red onion and boy choy stems until soft. Add the garlic and cook it for 30 seconds. Add the stock and the bok choy leaves, and bring to a boil, then gently simmer it for 3-5 minutes. Add a little salt and pepper at each stage in the cooking process.

About the stock:

I took the veggies that I've been storing in the freezer in a bag and turned them into vegetable stock. This time around I had a lot of green onion tops and a lot of celery scraps. I didn't worry that green onions and celery might not make for a balanced stock, I just focused on turning the vegetables into stock. I always keep in mind that later on I can reinforce the stock with other flavors, like carrots and mushrooms.

Just to clarify, I placed the green onions and celery scraps into a stock pot, covered them with cold water and added a bay leaf, a few smashed cloves of garlic, and some black peppercorns. I would have added some thyme sprigs if my herb garden was up and running. Then I slowly brought the stock to a boil over low heat and then let it simmer very gently for a half hour or so.

I usually make stock after dinner, during dish clean-up, and into relaxation time. With the heat on low, the stock can do its own thing while I focus on other things.

One the stock cools I store it in quart containers in the freezer.

Egg Salad with Radish, Scallions & Dill

2010-05-04T20:17:00.013-04:00

Since I receive eggs with my share, I could call this "farm share sandwich!" It's a great way to use eggs, radishes, scallions, and dill. Egg salad isn't the prettiest mixture to photograph, but do check out the deep yellow color from the farm eggs.

I was out of greens when I made this recipe. This was a disappointment because I would have preferred to place a scoop of the egg salad on a big bed of greens. As you can see from previous posts, there has been an abundance of refined carbs in my diet lately.

This recipe is roughly based on a Cooks Illustrated recipe of the same name. I swapped the celery for more scallions and added more radishes (although it's not evident in the photograph). I prefer to gently add the dressing to the eggs in small amounts, as needed, because I dislike when I end up with a salad that is too wet.

Egg Salad with Radish, Scallions & Dill

1/4 cup mayonnaise

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1/4 teaspoon salt

freshly ground black pepper

4 scallions, sliced thinly

6 medium radishes, minced

1 tablespoon minced fresh dill

6 large eggs- hard-boiled and diced

Mix together the mayonnaise, Dijon, lemon juice, salt, and pepper. Combine the scallions, radishes, dill, and diced eggs. Gently fold half of the dressing into the egg mixture. Add more dressing as necessary.

Roasted new potatoes with dill

2010-05-04T19:55:00.007-04:00

I heart my steamer.

I love the whole concept of "set it and forget it"- at least for 20 minutes.

Timesaver trick: steam a few pounds of potatoes at once. Then during the week, as you need them, all you'll need to do is toss them in olive oil, salt and pepper, and crisp them in a 425 degree toaster oven for about 5 minutes. Place them all cut side up so they can all turn pretty and golden.

Finish the potatoes by sprinkling on some fresh herbs (I used Graceland Farm dill), sea salt, and freshly ground black pepper.

Voila, a terribly easy starchy side dish!

Linguini w/ mizuna pesto along with stir fried chinese cabbage (4.30.10)

2010-04-30T21:43:00.026-04:00

Stir-Fried Chinese Cabbage

Linguini w/ Mizuna Pesto & Seared Chicken Breast

By Friday I had used up all of the salad greens and I was focused on preparing the Chinese cabbage as a side dish. Below is the stir-fried cabbage recipe that I used. It is a very simple and easy recipe- it only requires the cabbage, vegetable oil, rice wine, and garlic, and it only takes 15 minutes to prepare. The sweet flavor of the rice wine will surprise you. I felt the need to finish the dish with grated lime zest and grated Parmigiano Reggiano.

*Note- one head of Chinese cabbage does not go very far once it’s cooked. It’s just enough to serve two people.

I still had some leftover mizuna pesto, so I decided to toss it with linguini and top it with seared chicken breast and grated Parmigiano Reggiano. I thinned the pesto out with a little olive oil and a little pasta water, and enlivened it with salt and pepper.

Stir-Fried Cabbage
(courtesy of Cooks Illustrated)
Serves 6. Published September 1, 1992.
Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.

INGREDIENTS
1 1/2 pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
1/2 tablespoon vegetable oil or peanut oil
1 tablespoon minced garlic
2 tablespoons rice wine
1/2 teaspoon table salt , or to taste

INSTRUCTIONS
1. Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.
2. Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.

PS: I'm annoyed at the formatting on this post. No matter how hard I try, I can't change the font of the recipe above. I apologize. I'm going to stop trying now.

Mizuna pesto on chicken sandwich (4.29.10)

2010-04-30T21:15:00.005-04:00

I felt like a hearty meal on Thursday night and I knew I needed to use up the leftover mizuna pesto. Pesto mayonnaise came to mind which lead me to think of a sandwich, then I remembered that I had some sourdough in the freezer. I always save the sourdough for the ultimate sandwich: grilled cheese. I countered these rich sandwiches with a big side salad and a glass of wine. The French taught me that a good dose of vinaigrette and a glass of wine will cut through all the fat of a hearty meal. Twist my arm!

Seared Chicken on Sourdough with Mozzarella and Mizuna pesto

Add mayonnaise to some of the mizuna pesto to make a sandwich spread.
Butter sourdough bread on 1 side and toast in a cast-iron skillet over medium heat.
Melt mozzarella cheese on 1 of the slices (non-buttered side).
Slice a boneless/ skinless chicken breast in half length-wise to make 2 cutlets (no need to pound them), sprinkle on salt and pepper and sear them in a cast-iron skillet. Only 1 cutlet is needed per sandwich.
Spread pesto mayonnaise on the non-buttered side of sourdough (the slice w/o the mozzarella). Place chicken on top of the sourdough, spread more pesto mayonnaise on the chicken. Place other slice of bread on top.
Keep sandwich warm in a 200 degree toaster oven until ready to serve.

Mizuna/walnut pesto pizza (4.28.10)

2010-04-28T22:12:00.007-04:00

We eat homemade pizza on average three times a week and I don't feel guilty about it. It's a pretty wholesome meal since we always eat it with a big salad, and when I make the dough I substitute half of the white flour with whole wheat flour.

Here is my most recent favorite pizza dough recipe. I like that I can start the dough, like on a Sunday when I feel motivated, then I can forget about it until Wednesday- and that's a good thing. It makes for a very tasty crust. Go ahead, double the recipe and freeze either the dough in balls or as prepared shells. Once you prepare the dough a few times you'll realize it's pretty easy and worth the minimal effort.

Today I used the mizuna to make pesto for a pizza. I had a lot of walnuts on hand, so I used them instead of pine nuts. The flavor of the pesto was deliciously assertive, but I knew that the other pizza flavors would balance it out. I brushed the dough generously with olive oil, spread on the pesto, and covered it with mozzarella, applewood smoked bacon, and red pepper flakes. It was a hit!

Note: Be sure to heat your pizza stone for at least an hour. I like 450 degrees. If you don't have a pizza stone, try the bottom of a cast iron skillet. I just received a replacement pizza stone because mine cracked. It's usually fun and exciting to get something replaced for free, but not when it's a perfectly seasoned stone that's been churning out beautifully chewy and crusty pizzas. Tonight's pizza looked pretty, but the crust was definitely below par.

Mizuna and Walnut Pesto

1/4 cup toasted walnuts

3 cloves of garlic, minced

1/2 cup extra virgin olive oil

2 1/2 cups (packed) mizuna greens

salt and freshly grated black pepper

1/4 cup grated Parmesan

squeeze of lemon juice

Process the walnuts, garlic, olive oil, and 1/2 tsp of salt until smooth. Add the greens and process until smooth, scraping down the bowl with a spatula as needed. Stir in the Parmesan and add a little more olive oil if the mixture is too thick. Squeeze on a little lemon juice and season with salt and pepper.

Pecan-crusted trout and fresh salad (4.27.10)

2010-04-28T21:35:00.005-04:00

It was fish for dinner for the second night in a row- this time it was pecan-crusted trout and a fabulous side salad with the freshest ingredients possible. The trout is a staple recipe in my household. Forget the fancy orange-rosemary-butter sauce; a mixture of mayonnaise, Dijon, and a little lemon juice works better for a weeknight meal. Once I process the pecan/flour mixture (which I double for many future uses), I toss the recipe aside (ok, maybe you should wait to toss the recipe aside until you prepare this dish once).

Just set up a standard breading station and you're good to go: 3 shallow bowls, one with some flour, another with a few eggs, the last one with a little of the processed pecans. You only need to coat the flesh side with the pecans. I like to generously spray the pecan side with olive oil before I place it in the pan with a little more oil because it ensures that every little bit of pecan is coated and therefore won't burn.

I tossed the salad greens with a balsamic vinaigrette that I received as a gift. It is made by Herbs for Healthful Living, a little shop in the stix in Saegertown, PA. I hear it's a gem of a place, but I've never been.

25236 Dibble Hill Rd
Saegertown, PA 16433
814-763-2309

Week 2 (4.27.10)

2010-04-28T21:19:00.010-04:00

The farm share 4.27.10:

cilantro
dill
radishes (top photo)
red spring onions (2nd photo)
Cantonese bok choy (3rd photo)
mizuna (bottom photo)
Chinese cabbage (Michili)
lettuce
salad mix (spinach, arugula, cress, arugula)

Coho salmon & a farm-fresh salad (4.26.10)

2010-04-27T10:52:00.005-04:00

Monday 4.26.10: 

I thinly sliced the remaining green onions and radishes and added them to side salads, which complemented a meal of baked coho salmon (rubbed with a blend of brown sugar, smoked paprika, cinnamon and sea salt) and crusty baguette slices. Coho salmon is much leaner than other types of salmon and has a texture that is reminiscent of canned fish. I like it! This rub was a new take on salmon for me. I usually just cook it with lemon juice, salt and pepper, or sprinkle it with a cajun blend.

I haven't yet mentioned that I have been adding the tops of the large green onions to my freezer bag of produce to turn into vegetable stock.   

The first week is over and I'm proud to report that I've used up every bit of produce from my weekly farm share, just in time to receive the next share tomorrow.

The farm share goes on the road (Saturday 4.24.10)

2010-04-27T10:30:00.004-04:00

Saturday 4/24/10:  

I took the remaining produce on a roadtrip to visit my friend, a fellow chef and baker. I had visions of her enlightening me with her vast knowledge and creativity. Turns out she doesn't cook all that much at home, as most chefs admit. But, she did have some key ingredients on hand for me to work some magic on the remaining greens: a lemon, a small wedge of aged gouda, quality olive oil and sea salt.

I cut the chinese cabbage, the *red mustard greens, and the sorrel into thin ribbons. I then quickly sauteed them in olive oil over medium high heat and sprinkled on some salt and pepper. Just as they were beginning to wilt, I placed them in a bowl and grated on some lemon zest and some of the aged gouda, along with a squeeze of lemon juice and a little more olive oil. The greens were a fantastic side dish to my friend's homemade shepherd's pie and hand-crafted spinach empanadas.

I admit it was a randomly put-together meal, but it was a pretty impressive result for two mothers who spent the day out and about, focusing on having fun with the kids and not worrying about what was for dinner. Don't get discouraged though, we're pretty awesome, but we're not superwomen- the shepherd's pie and the empanadas were previously made and frozen.

*The red mustard greens have such an amazing flavor. It's hard to imagine that a leaf could pack such an intense mustard kick.

Sesame-soy-glazed baby bok choy (Thursday 4.22.10)

2010-04-27T09:19:00.002-04:00

Thursday 4/22/10:

Dinner: I prepared a Cooks Illustrated recipe called "Sesame-Soy-Glazed Baby Bok Choy." I highly recommend this quick, tasty, healthy, hearty side dish. If you tend to make Asian food you'll probably have most of the ingredients on hand. I forgot to add the sesame seeds as garnish- I guess I was too focused on getting a taste of the dish. My husband, who never had boy choy before, liked it, as did my two-year old who kept asking for more. Alongside the bokchoy we ate the usual side salad (see above) and pork milaneses with a squeeze of lemon.

SESAME-SOY-GLAZED BABY BOK CHOY

INGREDIENTS

2	tablespoons soy sauce
2	tablespoons chicken stock or canned low-sodium chicken broth
1	tablespoon rice vinegar
2	teaspoons toasted sesame oil
1	teaspoon granulated sugar
3	tablespoons peanut oil
4	baby bok choy (about 4 ounces each), each head halved lengthwise
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	inch piece fresh ginger , minced (about 1 tablespoon)
2	medium scallions , sliced thin
1	tablespoon sesame seeds , toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes

INSTRUCTIONS

1. Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.

2. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.

3. Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.   

Semi-hearty entree salad (Wednesday 4.21.10)

2010-04-27T09:05:00.003-04:00

Wednesday 4/21/10:

Lunch: I thinly sliced some of the green onions to top my homemade black beans and rice.

Dinner: I used the beautiful and delicate salad mix (left photo) for our side salads and added thinly sliced sorrel, red mustard greens, cranberries, pepitas, and crumbled goat cheese, just as I did the night before. It's ok to be repetitive especially if it's a healthy food that you enjoy. After I snapped the photograph (on the right), I topped the salads with a large scoop of homemade guacamole and added some crackers, which turned the usual side salad into a semi-hearty entree.

The intense flavor of the red mustard greens and the sorrel was balanced by the sweet cranberries, nutty roasted pepitas, and tangy goat cheese.

Small, yet flavorful additions to the usual salad (4.20.10)

2010-04-27T09:02:00.003-04:00

Tuesday 4/20/10:

I thinly sliced some of the sorrel and red mustard greens and added them to some grocery store spring greens. I tossed the greens with a simple Dijon vinaigrette (see recipe below), sea salt and freshly ground black pepper, and topped them with *roasted pepitas, cranberries, and crumbled goat cheese. Side salads are the vegetable of choice in my repertoire of home cooking- mainly because they are so easy to prepare. I try to make my portion pretty big because every time I finish one of these salads I declare that I could have eaten more. These side salads were served alongside some sort of main dish, but I can't recall what that was. Sorry, I'll take better notes next time.

*I save money by purchasing raw, unsalted pepitas in bulk at Whole Foods. I spray them with olive oil (good quality evoo poured into my favorite spray bottle) and sprinkle them with coarse salt and freshly ground black pepper. Then I roast them at 350 degrees until they are lightly golden in color. They will start to pop!

*This vinaigrette is très classique. It reminds me of when I studied in Grenoble, France, where walnuts are a specialty and have been awarded an Appellation d’Origine Contrôlée (just like fine wine). If you like it, double the recipe next time you make it so you can always have it on hand for a quick salad. I do not recommend the shake method described below. It does not work. For the smoothest consistency, I prefer to whisk in the oil, or use a blender.

Mustard Vinaigrette (Vinaigrette à la Moutarde)

(courtesy of "The Paris Cookbook" by Patricia Wells)

3 tablespoons French Dijon mustard

1 tablespoon best-quality red wine vinegar

Fine sea salt to taste

2/3 cup extra-virgin olive oil

1/3 cup French walnut oil

yield: about 1 cup

The addition of walnut oil adds that perfect, slightly mysterious touch to a rather classic dressing. If you want to experiment, try substituting hazelnut or grilled peanut oil.

Place the mustard, vinegar, and sea salt in a bottle. Cover and shake to blend. Add the oils and shake to blend. Taste for seasoning. The vinaigrette can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion.

Spring Farm Share: Week 1

2010-04-26T22:56:00.001-04:00

The farm share:

baby bok choy
green onions (long and large like leeks)
Chinese cabbage (michili)
radishes
red mustard greens
salad mix (spinach, tatsoi, arugula, cress, baby mustard and chard)
sorrel

I received this first share of the season on Tuesday April 20th.

1 1/2	pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
1/2	tablespoon vegetable oil or peanut oil
1	tablespoon minced garlic
2	tablespoons rice wine
1/2	teaspoon table salt , or to taste INSTRUCTIONS 1. Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again. 2. Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature. PS: I'm annoyed at the formatting on this post. No matter how hard I try, I can't change the font of the recipe above. I apologize. I'm going to stop trying now.

Farm Share Efficiency Hotline

Roasted Eggplant & Tomato Soup

Last farm share of the season :( Watermelon popsicles and homemade salsa

Panzanella Salad

Week 15: Share Contents & Whole Foods Cost Comparison

Corn Fritters

Pizza Margherita with Cherry Tomatoes

Summer Vegetable Gratin (my new favorite dish!)

Week 14: Share Contents and Usage Summary

Farm-Fresh Egg and Sausage Strata

Week 13 Share Contents & Usage Summary

Week 12 Share Contents & Usage Summary

The Official Beginning of Summer: TOMATOES are Ready!

Quick SQUASH Parmesan

Sweet and caramelized BEETS in less than an hour

Week 11: Farm Share Contents

Roasted Turnips, Scallion, Celery, and Garlic with Rosemary, Thyme, and a Chiffonade of Turnip Greens

Japanese Cucumber Salad with Vinegar

Week 10: Share Contents & Usage Summary

Week 9: Farm Share Contents & Usage Summary

Frittata with Chorizo and Basil & Cabbage Slaw

Big Platter of Sauteed Vegetables

Week 8 Share Contents & Usage Summary

Really good turnips!

Week 7 Share Contents and Usage Summary

20 Minute Gnocchi Over Wilted Bok Choy

20 Minute Salmon Meal After a Long Day

Bbq-worthy pasta salad

Chicken breast over salad greens: pan-seared or breaded?

Cabbage salad with radishes, cucumbers, scallions & citrus vinaigrette

Week 6: Share Contents and Usage Summary

Tatsoi

Week 5- Share Contents and Usage Summary

Braised Bok Choy, Quingdao Express Cabbage, and Turnips with Ginger and Soy

Cabbage lo mein with chicken

Very Quick Soup with Pak Choy and Arugula

Arugula Burgers

Spring Onion and Ricotta Gnocchi Over Wilted Mustard Greens and Pak Choy

Chicken Salad Over Red Romaine

Frittata with chicken, spring onions and mustard greens

Week 4 Share Contents & Usage Summary

Salads: Simple or Decked out?

Cabbage Salad with Pasta!

Gratin of white pak choy, chinese cabbage and mizuna

Weekly Summary: Week 3

Weekly Summary (week #2)

Impressive Bok Choy Soup

Egg Salad with Radish, Scallions & Dill

Roasted new potatoes with dill

Linguini w/ mizuna pesto along with stir fried chinese cabbage (4.30.10)

Mizuna pesto on chicken sandwich (4.29.10)

Mizuna/walnut pesto pizza (4.28.10)

Pecan-crusted trout and fresh salad (4.27.10)

25236 Dibble Hill RdSaegertown, PA 16433814-763-2309

Week 2 (4.27.10)

Coho salmon & a farm-fresh salad (4.26.10)

The farm share goes on the road (Saturday 4.24.10)

Sesame-soy-glazed baby bok choy (Thursday 4.22.10)

Semi-hearty entree salad (Wednesday 4.21.10)

Small, yet flavorful additions to the usual salad (4.20.10)

Spring Farm Share: Week 1

25236 Dibble Hill Rd
Saegertown, PA 16433
814-763-2309