Flagstaff Community Supported Agriculture

Spicy Creamed Greens with Roots

2011-03-21T05:53:00.000-07:00

While I have to admit that mustard greens were probably the hardest for my family to adjust to, I have actually enjoyed cooking with them and experiencing the results. Last week, we made Saag Paneer (cousin to the ubiquitous Indian dish, Palak Paneer, but apparently Saag is traditionally made with a combination of mustard greens and spinach, whereas the palak is just spinach). It was super tasty and because of the strong curry spices, the bitterness of the mustard greens is quite muted. The same goes for this dish, which incorporates mustard into the sauce.

Spicy Creamed Greens with Roots

1 bunch mustard greens, trimmed and finely chopped

1 lb rutabagas or turnips, peeled and cubed

2 medium-sized potatoes, cubed (peeling is optional)

1/2 cup chopped onion

1-2 cups broth or water

1 cup sour cream

2 Tbs prepared mustard (Dijon, Honey or other style, or substitute 1 tsp dry mustard)

1 Tbs cider vinegar

1 Tbs sugar or honey (optional--depending if you want a slightly sweet, honey-mustard type sauce or not)

Salt and pepper to taste

Heat 2-3 Tbs oil in a large saucepan or skillet. Add, onions, potatoes and rutabagas/turnips and saute (stirring occasionally) over high heat for 8-10 minutes, until vegetables start to brown and get tender. Add 1 cup broth or water to the pan and quickly stir/scrape to deglaze the browned bits; cover and cook over medium heat 5 minutes more, or until vegetables are fully cooked. Add chopped greens, stir and cover. Cook 3-5 minutes, until greens are wilted and vibrant. Meanwhile, whisk together sour cream, mustard, vinegar and honey (if using) in a small bowl. Reduce heat to low, add sour cream mixture, along with additional broth as needed to make a not-too-thick sauce for the vegetables. Season with salt and pepper to taste.

**Make this a well-rounded meal by adding chopped hard-boiled eggs, chopped ham or sausage if desired.

Mushroom-Kale or Spinach Souffle

2011-01-26T18:24:00.000-08:00

A Moosewood Cookbook Inspired Recipe!

What you will need:

-a preheated oven to 350 degrees F.

-a lightly greased (butter, coconut oil, olive oil, whatever) deep dish

-6 free range eggs

-1/2 cup feta cheese

-1 cup extra sharp cheddar (you can use less, just eyeball it because the cheese portion can get a bit crazy)

-1/3 cup of parmesan

-1 small package of mushrooms, just the regular ol' kind

-1 yellow onion

-a big bunch of kale (I tried this because I had no spinach and it was yummy! but use spinach if you prefer)

-bit of olive oil

-salt

-peppa'

-1 tsp. nutmeg (this is KEY, though it sounds sort of gross, huh?)

-breadcrumbs (optional)

Step 1: steam your kale (or spinach) and saute your onions until soft, then add your mushrooms.

Once kale is done, be sure to drain it, getting as much moisture out as possible.

Step 2: Shred all of your cheese, besides the feta of course! Set a little bit of cheddar aside for topping.

Step 3: Put salt and pepper (as much as you like, really) in a large bowl. Also add your eggs to this and whisk around!

Step 4: Add in cheese, mix. Then add in veggies!

Step 5: Take your greased dish and pour all ingredients into it. (You can put a bit of bread crumbs at the bottom and top of it, if you desire) Add your extra cheese to the top and pop in the oven for 45 minutes to and hour, until your top is nicely browned.

Step 6: serve on top of a bed of greens or alone, or maybe with some roasted potatoes for an extra comforting meal? Enjoy!

*I've always wanted to try adding bacon into the mix*

It's worth a try, right?

Butternut Squash & Collard Greens Pasta with Pistachios and Brown Butter

2010-12-30T05:07:00.000-08:00

1 lb dry pasta

1 medium butternut squash (about 3 cups cubed)

2 Tbs diced shallots or 1/4 cup diced onion

3 cloves garlic

4 cups packed baby greens, coarsely chopped

Juice of 1 lemon (or 3 Tbs white wine + 1 Tbs white wine vinegar)

3 Tbs butter

1/4 cup raw pistachios

1/4 cup bleu cheese crumbles (substitute feta cheese or parmesan/romano shavings)

Cook pasta according to package directions. Smaller pasta like penne or bow-ties work best for this dish. Reserve 1 cup pasta cooking liquid. In a large skillet or dutch oven, heat 2 Tbs olive oil and saute shallots or onions just until they start to wilt. Add cubed squash and cook over medium-high heat, turning frequently, until squash starts to brown and is cooked through. Add garlic and cook 1 minute more. Add chopped greens and saute until wilted and bright green. Add lemon juice and pasta water and stir, scraping any browned bits from the pan, until liquid is reduced by half. Meanwhile, in a small skillet, melt butter over medium heat until it starts to brown. Stir in pistachios and saute 1-2 minutes. Remove from heat and toss into veggies. Toss in pasta and garnish with cheese, salt and pepper to taste.

Spaghettini with Checca Sauce

2010-07-08T08:39:00.000-07:00

Ingredients

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Recipe courtesy Giada De Laurentiis
Recommended by Betsy Buford 'Sooo good. Err on the side of too many tomatoes, or it could get onion-y'

Beet Hummus

2010-04-03T11:56:00.000-07:00

Here's a recipe for beet hummus that I adapted it a bit - the original recipe link is at the bottom of the post. It turned out really good. Next time, I think I'll add a couple tablespoons of chopped cilantro in the last couple pulses of the food processor. Fresh mint would be nice, too.

Ingredients

* 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
* 4 Tbsp tahini sesame seed paste
* 2 Tbsp lemon juice
* 2 small cloves garlic, chopped
* 1 tsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets - boil whole, scrubbed, unskinned beets (tops removed about 1/2 inch above the root) until tender. Drain the water and let them cool until you can handle them (or run under cold water), then slip the skins off with your hands. If you don't want red hands, use a paper towel to slip the skins off.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Refrigerate for a few hours to allow flavors to fully blend. Serve with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Makes 2 cups.

Original recipe: http://simplyrecipes.com/recipes/beet_hummus/

Simple, Comforting Stew: Spinach, Carrots and Rice

2010-04-01T11:55:00.000-07:00

I bypassed this recipe because, by nature, I tend to look for recipes that are intriguing and innovative (through the use of various combinations of ingredients and flavors), but I had to remind myself that this is what I need more of: simple, quick dinner ideas that highlight CSA veggies!

The recipe comes from Mark Bittman (the King of simple, straightforward recipes) and he indicates you can add some heft to the meal by adding some meat (leftover roast chicken, etc.) and enhance the seasonings to suit your taste (dill, cilantro, cumin, etc. would be tasty).

1/2 pound carrots, peeled and cut into 1/4-inch dice
1/2 cup long-grain rice, like Basmati
Salt and pepper
1 pound fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional
2 tablespoons butter, optional

1. Combine carrots with 6 cups of water (or broth) in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Mashed Yellow Turnips (Rutabagas) With Crispy Shallots

2010-03-15T13:45:00.000-07:00

This recipe is also from Barefoot Contessa: Family Style by Ina Garten, p 113, but I found the link so I didn’t have to type it all out.
http://www.foodnetwork.com/recipes/ina-garten/mashed-yellow-turnips-with-crispy-shallots-recipe/index.html

~ Posted for Betsy Buford.

Sautéed Carrots

2010-03-15T13:20:00.000-07:00

from Barefoot Contessa: Family Style by Ina Garten, p 122
Serves 6

2 lbs carrots
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 tbsp unsalted butter
1.5 tbsp chopped fresh dill or flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4 inch slices (I didn’t bother to peel). You should have about 6 cups in total. Place the carrots, 1/3 cup water, the salt, and pepper in a large 10-12 inch sauté pan and bring to a boil. Cover the pan and cook over medium low heat for 7-8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill/parsley. Sprinkle with salt and pepper and serve.

A note on the cookbook:
I love this cookbook. Family Style is great because it has a whole section on veggies that make them all so good! When I was a kid, my mom (over) steamed everything and I hated eating things like asparagus and cooked carrots because they were limp and slimy and all the flavor had been cooked out of them. These recipes make veggies feel like a treat :) Most of her recipes are also available at the Food Network website, so you probably don’t need to buy the book.

~ Posted for Betsy Buford.

Smashed Veg

2010-03-15T13:19:00.000-07:00

from Jamie at Home, by Jamie Oliver, p.49
Serves 6

1.5lbs of peeled potatoes (I was lazy and didn’t peel – turned out fine), cut into small chunks
3 large carrots, cut into small chunks
1/2 a large rutabaga (I used a much larger proportion of rutabaga probably the same amount as the potatoes)
6 tbsp butter

Put the veggies in a large pot of boiling salted water. Boil hard for 20 min, or until you can slide a knife easily into the rutabaga. Then drain and allow to steam dry. Reserve some of the cooking water to mix in later if you like a smoother consistency. Smash them up in the pot with most of the butter. To keep warm: spoon into a bowl, cover with foil or a lid and place over a pot of simmering water. So good.

A note on the cookbook:
Jamie at Home does not have many recipes posted on the Food Network site, and the book is expensive ($37!!) and hard-to-find used. Its organized by season and then by ingredients. So, it has short chapters on things like beets, carrots, potatoes, orchard fruits, tomatoes and lamb and then information about how to grow them and suggested varieties. His book is based on what’s coming out of his garden at any given time, so the recipes won’t call for fresh basil or strawberries in the middle of winter. I love that.

~ Posted for Betsy Buford.

Winter Greens

2010-03-15T13:13:00.000-07:00

For some recipes and an article about using yummy winter greens:
http://www.nytimes.com/2010/03/08/health/nutrition/08recipehealth.html

~ Posted for Betsy Buford.

Chicken and Greens with Coriander

2010-02-06T18:09:00.000-08:00

I haven't tried this dish yet, but it sounds delightfully simple! Served with a side of wheat berry pilaf it would make a complete meal.

Note: it seems like it calls for an awful lot of coriander; I would suggest starting out with 3 TEAspoons, in case it was a typo and go up from there.

Adapted from the Smithsonian Folklife Cookbook

1 large clove garlic, minced
¼ cup olive oil
1 whole chicken, boiled and removed from bone
2 cups chopped spinach, chard, beet greens, etc.
¼ cup lemon juice
1 Tbs salt
3 Tbs ground coriander
1 ½ cups water
1 tsp red pepper flakes (optional)

Saute garlic in olive oil. Add remaining ingredients and simmer for 30 minutes.

Roasted Garlic and Squash Soup with Tomato Salsa

2010-01-24T05:21:00.000-08:00

This comes from a CSA member, and while it calls for butternut squash, any sweet, flavorful squash will do.

2 heads (bulbs) garlic, outer papery skin removed
5 Tbs olive oil
A few fresh thyme sprigs
1 large butternut squash, halved & seeded
2 onions, chopped
1 tsp ground coriander seed
5 cups vegetable or chicken stock
2-3 Tbs chopped fresh oregano or marjoram
Sea salt and ground black pepper

For the Salsa:

4 large ripe tomatoes, halved and seeded
1 red bell pepper, halved and seeded
1 large fresh red chile, halved and seeded
2-3 Tbs olive oil
1 Tbs balsamic vinegar

Preheat oven to 425 degrees F. Place garlic bulbs on a piece of foil and pour half of the olive oil over them. Add thyme sprigs then fold foil around bulbs to enclose them completely. Place the foil parcel on a baking sheet with the squash halves. Brush squash halves with 1 Tbs of the remaining oil. Add tomatoes, pepper and chile to the baking sheet. Roast the vegetables for 25 minutes; remove tomatoes, pepper and chile and reduce temperature to 375 degrees F. Cook squash and garlic 20-25 minutes more until squash is tender.

Heat remaining oil in large heavy pot over medium-low heat and cook onions and ground coriander until soft, about 10 minutes. Remove the skin from the pepper and chile. Blend in blender with tomatoes and 2 Tbs of the olive oil. Stir in vinegar and seasoning to taste. Add remaining oil if desired.

Squeeze the roasted garlic paste out of its papery skins into the onions. Scoop the squash out of its skin and add it to the pan. Add stock and salt and pepper to taste. Bring to a boil and simmer for 10 minutes. Stir in hlaf of the chopped fresh herbs and allow the soup to cool slightly, then blend until smooth, working in batches if necesssary. Alternatively, press the soup through a fine-meshed sieve. Reheat the soup gently and adjust seasoning if needed. Serve topped with remaining fresh herbs and tomato salsa.

Broccoli Rabe with Carrots and Ginger

2010-01-18T19:17:00.000-08:00

This is a nice side dish. I served it with Creamy Winter Squash & Carrot soup and home-raised turkey. The ginger gives a fresh, aromatic taste, and the carrots sweeten up the slightly bitter greens.

1 cup grated carrot (3 medium carrots)
3 cloves garlic, minced or pressed
1.5 inch section fresh ginger, finely grated
8 cups chopped broccoli rabe (rapini)
olive oil
salt
pepper

A large, heavy-bottomed skillet with lid

Heat a couple tablespoons of olive oil over medium heat. Add the carrots, ginger and garlic. Saute, stirring constantly, until the aromatics are released and the carrots start to get tender (your kitchen will fill with the wonderful smells of ginger and garlic). Add the greens and cover. After a minute, lift the lid and stir the wilted greens and other ingredients until mixed. Sprinkle with a bit of salt and pepper. Add 3-4 tablespoons of water (or stock if available). Turn heat down to medium-low and cover. Continue cooking, stirring frequently, for about 20 minutes. Add liquid if the greens start to sizzle.

Optional: Drizzle with a little bit of olive oil before serving, or stir in a pat of butter. This mellows the flavor of the ginger.

Creamy Winter Squash & Carrot Soup

2010-01-18T18:53:00.001-08:00

I used one of the large green squash from last week's CSA. Was it a Kombucha?

First, I cooked the squash. I scrubbed the outside of it, then cut it in half and scraped the seeds out. I cut each half into four sections and laid them out onto two cookie sheets, skin side up. They overlapped a little bit. I covered the squash with foil and baked at 300 degrees for about an hour and a half. Halfway through, I moved the bottom cookie sheet to the top rack and the top one to the bottom rack. I baked the squash until it was tender when pressed (I used a potholder to press through the foil). I let the squash cool on the baking sheets, then scraped the squash out of the skin. I ended up with four 1-quart containers of cooked squash, which smelled and tasted like pumpkin. Two quarts went into the freezer for later use; two went into the fridge.

Here's the recipe for the soup:

3 large carrots, sliced lengthwise into fourths, then cut into 1/2" chunks
1/2 medium onion, chopped
3 large cloves garlic, minced
1 tsp dried thyme or two fresh thyme sprigs
olive oil
1 quart cooked winter squash
1 quart chicken stock
1/4 tsp cinnamon
1 tsp salt
1/4 tsp ground black pepper
2 tsp brown sugar
1 cup half and half
fresh nutmeg (ground is OK but fresh has stronger flavor)

Heat 2-3 TBSP olive oil over medium heat in a heavy-bottomed medium sauce pan. Add the carrots, onion, garlic and thyme and saute until the carrots start to get tender. Don't let the garlic brown.

Stir in he squash and cook another couple minutes. It's OK if the squash is chunky at this point. Add the chicken stock and turn the heat up until the mixture comes to a boil. Turn back down to medium and add cinnamon, salt, pepper and brown sugar. Simmer, covered, for 30 minutes or until the carrots are tender, stirring every 5 minutes or so.

Puree using a hand blender, or you can put it into a stand blender to smooth it out. Return to the pan and keep hot over low heat. Just before serving, stir in the half and half. Serve immediately and garnish with a sprinkling of fresh ground nutmeg.

Remove the pan from the heat after adding the half and half. This soup can be reheated on the stove over medium-low heat. Stir often while reheating and bring to steaming but not to a boil.

Beets with Mint and Yogurt

2010-01-03T15:42:00.000-08:00

I'm cleaning out the last of the veggies, looking forward to this week's CSA share after the holiday break. The turnips were used in a soup last week; all that was left today were a few beets. Hmm... what to do with the beets? I'm perfectly happy boiling them up and eating them with a dab of butter and salt and pepper, but today I went in search of something more creative.

I found this recipe in Madhur Jaffrey's World Vegetarian, just right to use up the beets and the last of the fresh mint in the crisper drawer. Don't let the color of this refreshing side dish put you off - it's delicious!

1 (8oz) beet or two smaller ones, boiled or roasted in foil until tender
2 cups plain yogurt
3/4 tsp salt
Freshly ground black pepper
1/8 - 1/4 tsp cayenne (optional)
2 1/2 TBSP finely chopped fresh mint
1 TBSP olive oil
3 small garlic cloves, peeled (or one large clove, cut lengthwise into 3 sections)

Peel the cooked beet and grate it coarsely.

Put the yogurt in a bowl and beat it lightly with a fork or whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne. Mix. Add the mint and beet. Mix gently.

Put the oil and garlic into a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix (the recipe doesn't call for it but I chopped the garlic before putting it into the yogurt)

Serves 6-8 people; serve cold or at room temperature. I garnished with fresh chopped mint.

HAPPY NEW YEAR!

Christmas Wheatberry Salad

2009-12-17T13:13:00.000-08:00

A twist on tabbouleh! This recipe serves about 20 people.

I didn't measure when I made this, but these ratios are close enough... it's a very forgiving recipe.

Put the following ingredients in a large bowl and toss until mixed:

6 cups cooked wheat berries
1/4 cup finely chopped I'itoi onions - green parts only
1/4 cup finely chopped mint
1/2 cup finely chopped Italian parsley
1 cup chopped tomatoes, chopped into small chunks
1 small or 1/2 large red bell pepper, chopped into small chunks
1/2 cup feta cheese, crumbled

Drizzle over the top, and stir to mix well:

1/3 cup olive oil
1/4 cup lemon juice

Salt to taste.

For best flavor, remove from the refrigerator about 30 minutes prior to serving, to remove the chill.

Santa Salsa

2009-12-09T07:06:00.000-08:00

1 bunch raw red-stemmed chard, stemmed and chopped
5 roasted green chiles, skinned, deveined, seeded, and chopped
1 serrano chile with seeds, minced
1 clove garlic, mashed with salt
2-4 tablespoons leftover cranberry sauce
juice of half a lime
orange juice

Start to puree everything but the orange juice in a food processor or blender. With the machine running, add enough orange juice (about 1/4 cup) for a nice salsa consistency. Taste and add salt if necessary.

From Gretchen

Autumn Wheat Berry Salad (or Stuffing)

2009-11-24T06:32:00.000-08:00

This recipe can be served cold, room temperature or even warm on its own or used as a stuffing for squash, onions, turkey, etc.

1 cup wheat berries (or barley)
3 cups water
2 small or 1 large yam/sweet potato
1 tsp ground coriander (optional; sub allspice or cinnamon for a sweeter flavor)
1/2 cup dried cranberries
1 apple, chopped
1 stalk celery, chopped
1 shallot, chopped (or 2 Tbs minced sweet onion)
1/4 cup toasted pecans, pumpkin seeds, or slivered almonds (optional)

Maple-Mustard Vinaigrette:

2 Tbs. fig jam*
1 Tbs. fine prepared mustard (Dijon, wine, etc.)
1/4 cup apple cider vinegar
3 Tbs. olive oil or some nice salad oil like hazelnut, etc.
2 Tbs. maple syrup
1/4 tsp salt
Pinch nutmeg
Pinch ground ginger
Black pepper

Bring water to a boil; add wheat berries and cook 1 hour, until done; drain if needed. If using barley, cook accordingly depending on the type, pearled or not. Heat oven to 450 degrees F. Peel and cube sweet potatoes. Toss with olive oil, salt and pepper and coriander or other spices to your liking and roast for 20-30 minutes, until tender and slightly browned. Remove from oven and let cool. Meanwhile, heat 1 Tbs olive oil in a medium pan and saute onions, celery and apple just until they start to soften. Combine with potatoes and cooked wheat berries. Toss with dressing and serve.

*If you don't have fig jam handy, sub apple jelly, apple butter, apricot jam, pear jam, etc. or simmer 2 minced figs or half of a pear or apple in 1/4 cup water, 1 Tbs honey/sugar, and a squeeze of lemon juice, or... be creative!

Spaghetti Squash recipes

2009-11-07T04:51:00.000-08:00

Since I'm still having trouble deciding which amongst these recipes I'm going to make to use up the spaghetti squash, I decided to share them all. I have to admit, spaghetti squash ranks up there with boiled spinach and the likes as a least favorite food memory, probably because my mother always tried to serve it like spaghetti: drowned in tomato-y pasta sauce and Parmesan cheese. So it's not something I go out and voluntarily buy, but since we don't throw food out around here, and I've come great lengths in abandoning food aversions and "outgrowing" a distaste for certain foods particularly since participating in the CSA, I have resigned myself to finding more unique ways to prepare this interesting vegetable. So here are some of the ideas that I have stumbled across recently:

Spaghetti Squash Gratin
Morroccan-Spiced Spaghetti Squash
Spaghetti Squash and Red Quinoa Casserole
Spaghetti Squash with Bacon and Turnip Greens (a two-fer-one recipe!)
Spaghetti Squash New Mexican similar to this one that is baked as a casserole (both with green chiles!)
Tomato-Scallion Quiche with Spaghetti Squash crust

Bon Appetit!

P.S. If anyone happens to try one of these ideas, please leave your thoughts/advice in the comments!

Swiss chard on the side

2009-11-06T12:52:00.000-08:00

This is one of my favorite ways to prepare Swiss chard. It goes wonderfully with your favorite main course - perhaps some grilled chicken or fish and a side of rice. Anything, really.

2 carrots, peeled and grated
2 large cloves garlic, minced
3-4 I'itoi onions, the whites cut into 1/8" slices and the greens into 2" sections
1 large bunch Swiss chard, washed, large stems removed, chopped
olive Oil
crushed red pepper flakes
salt & pepper

Heat a large skillet over medium heat, and add about a tablespoon of olive oil. Add the carrots and onions, and cook until both are soft, stirring frequently. Add the garlic and a couple shakes of red pepper flakes (about 1/8-1/4 tsp). Cook, stirring, until the aroma of the garlic is released. You don't want to brown the garlic, just cooked until soft.

Add the Swiss chard and stir until it becomes wilted. Turn the heat down to low, add a couple teaspoons of water, and cover. Cook for about five minutes longer. Sprinkle with a bit of salt and pepper (if desired), and it is ready to serve.

Stuffed Cucumbers

2009-10-24T17:27:00.000-07:00

We are all so excited that the CSA has started up again! Not that we don't enjoy shopping at the Summer Farmer's Market, but there is something exhiliarating about not knowing what you'll get each week and then trying to figure out what to do with everything. (Although, I know this can be an issue for folks, too, which is why the newsletter and this blog come in so handy!)

I'm sure many folks were befuddled over what to do with such giant cucumbers as we got the last few weeks. I, personally, don't understand why some farmers grow these cukes so large, other than that they can. They are perfectly edible, and much less daunting, when they are "small." Whining aside, we love cucumbers around here, so there really isn't much problem using up so much vegetable. Additionally, they are very mild flavored cucumbers, and so are versatile, too, and can even be used in a fashion similar to a melon. In fact, these particular cucumbers also go by the name "Snake Melon."

We made this as a main dish for a light dinner one night, and served it with a side of Chinese-style omelette. Apologies for not including a picture; we wolfed these down before I thought of it!

1/2 medium or large Armenian cucumber (aka Snake Melon)
4 oz cream cheese
2 Tbs mayonnaise
1 avocado, mashed
3 Tbs chives or green onions, minced
1 can crab meat or tiny shrimp, well drained (for a vegetarian version, substitute crumbled tofu)
1 tsp Worcestershire sauce (substitute soy sauce, fish sauce, or Braggs)
1/2 tsp dried dill weed
1/2 tsp lemon zest
1 Tbs prepared horseradish (optional)
Salt and pepper to taste

Peel cucumber and halve lengthwise. Scoop out seeds and cut into 1-inch pieces. Combine remaining ingredients in a small bowl. Spoon filling into each cucumber "boat" and sprinkle with additional pepper to serve.

Notes: without the horseradish, the filling is on the mild side. The horseradish kicks it up nicely, but you could also put in comething like capers, fresh garlic, or cayenne pepper to add more depth.

Calabacitas con Nopalitos

2009-05-22T06:38:00.000-07:00

A super simple way to use several of your CSA veggies this week, and versatile enough to accommodate any number of variations to suit your taste and/or mood!

Calabacitas is Spanish for "little squash" or really, little pieces of squash, and the same applies to the nopalitos (little pieces of nopales). While the nopales can get a little slimy while cooking (not unlike okra), the sliminess tends to wane the longer you cook them, and also, if you keep the mixture relatively dry (as in roasting or sauteing rather than in a stew).

2 medium-sized summer squash--any variety works, and a mix is great, too
1/2 onion, chopped
2 cloves garlic, crushed
1-2 roasted green chiles or 1 bell pepper, chopped
2 small or 1 large nopal paddle, chopped
1 cup corn kernels
1/2 tsp ground cumin
1/2 tsp dried oregano
Salt & Pepper

Garnish:

1/2 lemon or lime
1/2 cup chopped cilantro
1.2 cup shredded cheese or crumbled queso seco/ricotta salata (optional)

Optional ingredients:

Diced tomatoes
Green onions
Chopped greens (spinach, quelites, etc.)
Red chile
Splash of Cream
Splash of Tequila

For the Calabacitas, start with bite-sized pieces of summer squash--. If your squash are rather big and full of big seeds, you can opt to remove them first. For zucchini and yellow squash, usually half-moons or quartered slices works well, but you can cube the squash instead, though it may need slightly more cooking time. Heat a few tablespoons of butter or oil in a large skillet until very hot. First add onions, stirring to cook one minute or so. Add garlic, chile pepper, squash, nopalitos & corn. Saute on medium-high heat for 5-10 minutes or so, until vegetables start to brown slightly. Add remaining ingredients, including optional ingredients if using, and cook several minutes more, until everything is cooked to your taste. Squeeze lime or lemon juice over veggies and garnish with cilantro & cheese (if using) to serve.

Don't Hate Me Because I'm Beautiful

2009-05-17T13:03:00.000-07:00

French Breakfast Radishes

Ahhh, Radishes... They are one of those things that people tend to either love or hate. I tend to fall somewhere in the middle. I love radishes sometimes, and I love things that have a similar bite, such as horseradish, nasturtium, and mustard, but never really developed much of a taste for regular ol' radishes...that is, until I became a CSA member. Like many other offerings of the CSA that tend to fall into this category (turnips, greens, chiles, beets, you know, the ones you regularly see in abundance in the trade basket or the ones that you take, disdainfully, that end up wilting away in the back of your crisper drawer), I have, over time, developed more of an appreciation, if not downright desire, for many of them. Perhaps that is because, by nature, I am constantly looking for new and interesting ways of preparing them, some simple, some complex. Perhaps part of it is that I realize that the fresh, enlivened versions are actually quite good compared to their insipid, dull supermarket cousins. Whatever the reason, I am glad that I have expanded my culinary horizons to incorporate them into my cooking and eating. Besides, who couldn't at least be intrigued by these little beauties...?

We made a wonderful salad with the ingredients below for lunch today, and served it with pita chips and some little pre-made filo shells we had begging to be used. It would also be exceptional added to cooked quinoa, pasta, or heaven-forbid, wheat berries, or even served simply over a bed of greens. In the interest of infinite variations, this salad is open to many other interpretations based on what you have on hand and what you have a hankering for (carrots, tomatoes, bell peppers, chile peppers, crab, turkey, salmon, turnips, kohlrabi, cabbage, peas, bean, corn, oranges, etc., etc., etc.)

1 handful radishes, chopped
1 handful radish greens, minced
2 green onions (or I'itoi onions), minced
2 Tbs. capers
1 cucumber or several pickles, chopped
2 avocadoes, cubed
1/4 cup fresh dill weed, minced
1/4 cup fresh parsley, minced
1/4 cup mayonnaise or yogurt
1 can tuna, drained & flaked (if in oil, do not drain, but reduce amount of mayo)
Salt and pepper to taste

Halibut with Beets, Greens and Dill-Orange Gremolata

2009-05-08T21:15:00.000-07:00

Happened upon this on the Epicurious.com website (Parent of Gourmet, Self, and Bon Appetit magazines). If you still have some beets left from last week, this would be a great use of them, along with the dill and oranges from this week! Serve with a side of roasted potatoes!

from Epicurious.com:
The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

Bruschetta in a Bowl

2009-05-08T20:25:00.001-07:00

What do you do when you are too lazy to slice and toast the bread for Bruschetta? Toss it in with the rest of the ingredients, warm it in the oven and Voila! Less messy for the kids, too!

While this version has quite a few ingredients (I was trying to use up little bits of everything I had in my fridge/pantry!), it can be as simple or varied as you like. Even just tomatoes and basil work, and I also recently saw a recipe for roasted beet bruschetta. Of course you can still serve this the traditional way as well, spooned onto sliced, toasted bread.

1 eggplant, diced
2 tomatoes, diced (or 1/2 can)
1 Tbs capers
1 leek (white part), sliced
3 cloves garlic, minced
1/2 cup fava beans
1/2 cup mixed olives
1 Tbs sun-dried tomatoes, chopped
1/2 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried basil
1/4 cup olive oil
2 Tbs balsamic vinegar
Salt and Pepper to taste
2-3 slices crusty stale bread, broken into bite-sized pieces
1 cup cubed mozzarella cheese

Combine all ingredients except bread and cheese in oven-proof dish. Bake at 450 degrees F for 20 minutes, stirring occasionally, until eggplant is soft. Toss in bread and cheese and return to oven for 5-10 minutes, until heated through and cheese is melty.

Seasoned Kitchen Cooking Class Recipes

2009-04-26T08:59:00.000-07:00

Here are the recipes for the dishes we cooked at the cooking class on Monday. The lasagna and artichokes were wonderful--everything else, I hope was enjoyable as well, but I honestly didn't get a chance to try them! Overall, the class went well, although if we do this again, I will surely plan on small bites or appetizers to start with! Any other feedback is greatly appreciated. Read below for more notes and recipes. My other major regret is not having anyone take any pictures!

Winter Squash Lasagna with Greens & Brown Butter Sauce (Serves 4-6)
1-1/2 cups Winter Squash mashed & drained
1/2 cup Ricotta Cheese
3 cloves Garlic, minced & divided
1/4 cup basil, minced
1/4 tsp Nutmeg
1/2 tsp Black Pepper
1 Lemon
1 Egg
1 bunch Greens (chard, spinach or beet greens work best, mixed braising greens also work well)
3 Tbs Olive Oil
1/2 cup Parmesan or Asiago cheese, shredded, plus more for topping
1 lb Lasagna noodles

Brown Butter Sauce:
1/4 cup butter
2 cloves garlic, crushed
15-20 sage leaves
1 Tbs flour
1/4 cup broth

Cook lasagna noodles with 2 Tbs olive oil until just tender (“al dente”). Remove from heat and add 2 cups cold water to stop the noodles cooking. Drain and carefully toss with a little more oil if they stick together at all. Set aside.

Combine squash puree, ricotta cheese, 1/3 of the garlic, and spices in a bowl. Taste and salt as needed. Zest and juice lemon; add both to the squash mixture along with the egg. Set aside.

In a wide skillet, heat 3 Tbs olive oil over medium-high heat. Add trimmed, chopped greens and stir once or twice until greens start to wilt and coat with oil. Immediately sprinkle in remaining garlic and continue to sauté until greens are cooked, but still bright, about 3-4 minutes. Remove from heat and season with salt and pepper as needed.

Coat the bottom of a 9x13 sheet pan or lasagna pan with oil. Lay one layer of noodles in the pan. Spread 1/3 of the filling over the noodles. Layer one half of the greens mixture over the squash. Sprinkle with 1/3 of the cheese. Another layer of noodles, 1/3 of squash, remaining greens, 1/3 of cheese. Top the final layer of noodles with the remaining squash. When you’re all done you will have 3 layers of noodles, 3 layers of squash, 3 layers of cheese and 2 layers of greens. Cover with foil or lid and bake at 400 degrees for 30-45 minutes, or until filling is set. Remove foil or lid for the final 5 minutes of cooking, and sprinkle with remaining cheese (this way it doesn't stick to the foil. Remove from oven and let sit for 10 minutes while you prepare the brown butter sauce.

For the sauce:
Melt butter in medium skillet or sauce pan over medium heat. Add garlic. Once butter starts to brown, add sage leaves (careful, the butter goes from brown to burnt in a matter of seconds!). Stir quickly then add flour and stir to form a roux. Cook for 1 minute to cook flour and add broth, stirring until mixture is smooth and cooking until mixture is thickened slightly. Add more broth if desired—sauce can be as thin or as thick as you like.

Serve lasagna with sauce spooned on top and sprinkled with additional cheese if desired.

Roasted Baby Artichokes (Serves 2)
6 Baby artichokes
2 cloves garlic, crushed
2 Tbs Olive Oil
Salt & Pepper
1 lemon

Prepare a large bowl or pot with 1 quart of water and place lemon wedges, squeezed, into the water. Trim artichokes by removing the top 1/3 of artichoke and outer leaves. Trim stalk by 1/2-inch. Quarter artichokes and place immediately into lemon-water to prevent them from browning too much. Place olive oil and crushed garlic into baking dish. Heat oven to 400 degrees. Remove artichokes from water and shake excess water from them. Add to prepared dish and toss to coat. Season with salt and pepper. Cover dish with lid or foil and bake for 20-30 minutes, until artichokes are tender. Remove lid or foil for last 10 minutes. Serve with additional lemon wedges if desired.

You can also get more elaborate on this dish and add rosemary, lemon zest, oregano, or any other flavorings that suit you, but the simple salt-garlic-pepper blend leaves the artichoke flavor to shine through.

Vegetarian Tuscan Potato Soup (Serves 2-4)
1 lb Potatoes
2 (small) Turnips
2 cups Greens, chopped (Rapini, Escarole, Kale or Chard work best)
1/4 cup Onions or scallions, chopped (if using scallions, divide greens from bottoms and reserve greens for garnish)
1/4 cup Basil, loosely packed & divided
1 tsp Fennel Seed, crushed
1/4 tsp Crushed Red Pepper
3 cloves Garlic or stalks green garlic
1/2 cup Cream or half-and-half
1 quart Vegetable broth
1 cup Garbanzo beans (cooked) or Italian Sausage (cooked, for non-vegetarian version)
Salt & Pepper

Heat 4 Tbs olive oil in soup pot. Add onions, garlic, fennel, red pepper and sauté over medium heat until onions begin to turn transluscent, about 4-5 minutes. Add beans, turnips, and potatoes and sauté 2 minutes more. Add broth, cover and bring to a boil. Cook 10-15 minutes, until vegetables are tender. Add greens and half of basil (chopped), stir and bring back to a boil. Cook 2 minutes or until greens are tender. Remove from heat, add cream and more broth if needed. Season with salt and pepper. Top with basil chiffonade and green onion tops if desired.

The soup, I thought, was good, but a bit on the bland side--probably a side effect from using beans instead of spicy Italian sausage as the original recipe calls for. It also needed more salt and pepper (remember: potatoes tend to absorb a lot of salt and other spices, so it leaves the remaining broth a bit on the underseasoned side).

Beet Carpaccio Salad with Candied Pecans and Goat Cheese (Serves Two)
1 cup Mixed greens or chopped lettuce
1 Orange or grapefruit, skin removed
3 Beets, cooked
1/2 cup Red Cabbage
2 Carrots
1 oz goat cheese (Chevre), crumbled

Vinaigrette:
1 tsp Honey
1 Tbs Red Wine or Balsamic Vinegar
2 Tbs Olive Oil
1 tsp Prepared, quality mustard (optional)
Salt and pepper

Candied Pecans:
1/4 cup pecans
2 Tbs sugar
1/4 cup water
1/4 tsp nutmeg
Pinch ground cloves, allspice, black pepper.

Prepare vinaigrette: combine all ingredients in a small bowl or bottle. Whisk until combined. Set aside.

For candied pecans: heat sugar, water and spices in heavy-bottomed skillet until it boils. Add pecans and stir to coat. Continue cooking, stirring constantly, over medium-high heat until liquid dissolves and sugar begins to crystallize. Remove from heat and remove nuts to a small piece of parchment or waxed paper. Break apart immediately to cool (Careful! Sugar is very hot!). Set aside

Slice orange or grapefruit cross-wise into 1/4-inch slices. Do the same with the beets. Finely shred carrots and cabbage. Divide lettuce onto two plates. Layer three slices of orange in the middle, in the shape of a flower. Surround by slices of beets. Top with shredded cabbage, carrots, goat cheese and candied pecans. Dress with vinaigrette.

This is really just a fancy name for a relatively basic salad (well, at least it's a standard in our household); tart apples also pair well with the beets if you don't have citrus, and in place of slicing everything up (which requires eating the salad with fork AND knife), you can cut them up into bite-size chunks. You can also substitute any nuts or seeds for the pecans and candying them is completely optional. You can sweeten the candied nuts with honey, maple syrup or agave syrup, but the result will not be crunchy and will be somewhat sticky instead. Any good vinaigrette or poppyseed dressing pairs wonderfully with this salad, just hold the Ranch!

Grapefruit-Pomegranate-Ginger Cocktails (Makes one 8-10-oz drink)
1 Tbs Ginger syrup
1 Grapefruit
4 oz Seltzer water
2 oz Pomegranate Juice
Ice

Place ice in 10 oz glass. Add ingredients in order. Serve topped with mint sprigs if desired.

Ginger syrup (Makes 2 cups)
2 Tbs Fresh ginger, minced or grated
1/2 cup Sugar (or substitute 1/4 cup honey)
1/4 cup Honey (or substitute 1/2 cup sugar)
2 cups Water

Heat all ingredients in small pan to boiling. Reduce heat to medium and cook, simmering rapidly, for 15-20 minutes. Remove from heat and let cool. When cool, strain mixture into a clean, sterilized jar. Remaining ginger can be used in tor baking (flavor will be more muted but still present). Ginger syurp can be used to flavor drinks, desserts, teas, fruit salads, etc. Will keep in refrigerator for up to 6 months

I usually freeze my gingerroot to make it easier to grate, and store for longer periods of time, but end up with little knuckle-buster end pieces. So I make this syrup to use them up (or likewise to use up any pieces of ginger that you can't use for something else), but I have also bought and sliced up ginger just to use for this purpose! You can reduce the amount of water in the recipe by half or more to make a thicker syrup if desired. There is no need to peel the ginger for this recipe (I never do anyway), but it should be well-scrubbed but ginger is very easy to peel by simply scraping with the edge of a spoon.

Citrus Olive Oil Cake (Makes 2: 8x2-inch layers or 1: 9x13 sheet)
1-1/2 cups Flour
3/4 cup Sugar
3/4 cup Olive Oil
1 Orange, zested and juiced to make 1/3 cup
2/3 cup Yogurt or buttermilk
3 Eggs
1-1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Almonds, slivered
1/4 cup powdered sugar

Heat oven to 350 deg F. Whisk eggs, orange zest, orange juice, yogurt and sugar until sugar is dissolved. Sift flour, baking powder, baking soda and salt into a mixing bowl. Stir in egg mixture until combined. Fold in oil until thoroughly incorporated. Pour batter into greased pan; sprinkle with almonds and bake 30-40 minutes, or until toothpick comes out clean. Remove from oven and let cool on rack. Sprinkle with powdered sugar before serving.

We didn't actually make this cake for the class, but I am sharing the recipe because it was an absolutely scrumptious cake, with the perfect texture and not-too-sweet flavor.

Olive Oil Almond Tuiles (Makes 10-12 Tuiles)
1/4 cup Olive oil
1/4 cup Powdered Sugar
2 Tbs Flour
2 Tbs Semolina
1 Egg white
1/2 tsp Lemon or orange zest
1/2 tsp Vanilla extract or 1 vanilla bean, scraped

Whisk all ingredients until thoroughly combined. Spoon mixture onto parchment-lined baking sheet and spread into thin, rounds (an offset spatula works ideally for this task). Cookies can be made as large or small as you like. Bake at 375 degrees F for 5-10 minutes (depending on size of cookies), until edges are slightly browned--careful, they burn QUICKLY! Remove from oven. Remove cookies from paper immediately and mold if desired (lay over a rolling pin to make traditional tuiles, over inverted muffin tin to make tulips or baskets, over a wooden spoon handle to make cigarettes, etc.). Let cool. Serve as is, or along with other desserts (ice cream, lemon curd, fruit compote, etc.)

These delicate little cookies are so simple it's not even funny. The ONLY fussy part about them is getting the batter thin enough on the cookie sheet to make a delicate, crispy, cookie. If it is too thick, the result will still be tasty, but will not be crispy, more cake-like instead. It is also VERY, VERY important to use a large or extra large egg for the white. We used small-medium (as they were from the farm, and not sized), and the cookies ended up extra sugary, which made them burn quickly and have an odd texture, not conducive to shaping.

Preserved Lemons with Honey

2009-04-22T08:20:00.000-07:00

This condiment has made its way into almost everything, from stewed greens to curry to veggies and polenta. I could just drink the brine!

3 pounds thin-skinned lemons
1 1/2 cups salt
1 T coriander seeds, lightly crushed
2 cinnamon sticks
2 lemon or bay leaves
1/4 cup honey
1 cup lemon juice
3 cups warm water

Cut lemons lengthwise into quarters, leaving them joined at the base.

Freeze and defrost the lemons. (This helps them cure faster.)

Stuff each lemon with 1t salt.

Put the lemons into jars, sprinkling each layer with salt and coriander. Place cinnamon sticks and bay leaves down sides of jar.

Mix honey, lemon juice, and water.

Pour honey mixture into jars to cover lemons. Screw on lids.

Process in boiling water for 6 minutes.

Store one month before opening.

Only eat the rind. Scoop off and discard the flesh.

From: Arthichoke to Za'atar

Stewed Greens

2009-04-22T08:10:00.000-07:00

I learned this easy way of cooking greens in the cookbook Artichokes to Za'atar. It's worked nicely with all sorts of greens, from beet to collared. More tender greens take less time to cook. Beet greens have taken about 10 minutes; collareds about 20.

olive oil
any sort of onion, diced
1 bunch greens, washed, trimmed, and roughly chopped
1 clove garlic, smashed with 1/2 teaspoon salt
juice of 1 lemon, or the same amount of water plus a little preserved lemon brine
1 teaspoon pesto; 1/4 of a preserved lemon, minced; or other condiment

In a pan or pot large enough to hold the raw greens, fry the onions in the oil until soft, about 2 minutes. Add the greens and garlic and cook until wilted. Add the lemon juice. Cover, lower heat, and cook for 10-20 minutes, until greens are soft. Remove the lid, turn up the heat, and stir in the pesto. Serve.

It's nice when there's some broth, and it's also good when all the broth has cooked away.

Beet greens produce a gorgeous fuscia broth.

Roasted Root Vegetables

2009-04-20T11:21:00.001-07:00

Last week's share of gorgeous root vegetables inspired me to turn on the oven one last time before summer hits!

5 small red potatoes
2 sweet potatoes
6 medium carrots
4 medium beets
4 lg or 6 small cloves garlic
6-8 I'Itoi or green onion bulbs (the bottom 2" of the onion)
2-3 fresh rosemary or thyme sprigs - optional
Olive oil
Salt & pepper

Shallow roasting pan

Peel the beets. Chop the red and sweet potatoes, carrots and beets into approx. 1" cubes. Slice the onions in half lengthwise. Peel the garlic - split large cloves in half. Put all the veggies and the herbs into the roasting pan. Drizzle with olive oil, and sprinkle with about 1/2 tsp salt and a bit of pepper. Toss until the veggies are coated.

Cover with lid or foil and bake at 385F for 45 minutes. Uncover (careful for the escaping steam!) and turn the veggies over. Check for tenderness. If still firm, cover and roast for another 15-20 minutes. Remove the cover and put back into the oven for another 15-30 minutes, depending on how brown you'd like them.

Farm Visit by Steve Hansen

2009-04-15T13:31:00.000-07:00

On Sunday, Apil 5th, I joined about 50 other members of our coop on a field trip to Phoenix to learn a little more about exactly where our food is coming from. Since I worked on my own grandfather’s farm when I was about 12 years old, I remember how to do it and what it looks like. But that was quite a few years ago, so I thought it would be, at the least, fun to meet our farmer.

So, while some people may have been at the mall testing shoes with their personal shoppers, we traveled to the field by the highway to try some spring crops with our personal farmer, Frank Martin. After brief instructions and harvesting some beautiful artichokes, we gathered at the “field kitchen” in the middle of the field. Then, Frank told his story of becoming a farmer from scratch.

After many years of driving truck, he wanted to start a farm. A friend told him, “You get into farming by inheriting it or marrying it.” That was not in the cards for Frank, so he started small in his yard, later renting an acre from a neighbor and slowly acquiring the skills and experience he needed. Once he reached his weekly income goal of a consistent $300, he stopped driving and committed full time to farming. Today, some 15 years later, he has fields in several locations around the valley and a crew of employees to help him run the operation. The field we visited at I-17 and 19th is about 30 acres and has been farmed consistently since about 1928.

As Frank talked about his history and why and how he grows various crops, I soon realized how fortunate we are to have such a gentle, wise and generous man making food for us. Some years ago, he took over a farm that a Japanese family had been working for about 20 years. The farm was infested with a particularly invasive worm. The worms just thrived on the farm and damaged the crops, year after year. The family had spent a fortune on pesticides, trying to drive them out – to no avail. Undeterred, Frank took over the farm. First thing, he called in his contractor to disk the field (turn over the soil with a disk harrow). Almost immediately, birds appears in the sky – seemingly from nowhere –thousands of them, feasting on the exposed worms. Frank decided to have the field turned again the next day – another bird feeding frenzy. And… the worms ceased to be a problem.

He told us the history of the Iitoi onions he is growing, how they were named, and why they are revered by the Pappago and Pima tribes, how you can plant one and watch it multiply into a cluster of 140, harvest them, then plant one to multiply again. He then invited us to go across the field where they are growing and take whatever we might want to start growing our own.

After answering all our many questions, often with more fascinating and inspiring stories from his odyssey in farming, Frank invited us to enjoy the lunch he and his staff had prepared for us. I was struck by how pure and clean and flavorful it was. The beans were just about the best I can remember tasting in a long time, if not ever. By this time, my somewhat vague interest in “checking out where our food was coming from” had grown into full-blown excitement about being fed by a truly special personal farmer.

Agri-business marches on, but our Farmer Frank’s favorite time of the year is when the squash bloom, because then he gets to go out into the field at first morning light, lie on his soil and watch the squash blossoms open. Think about that the next time you take a bite!

By: Steve Hansen, Sedona

Lamb with Lentils and Chard

2009-04-04T18:38:00.000-07:00

Here's a delicious crock pot recipe for your CSA lamb, carrots, lentils and chard. You can use lamb stew meat, or shoulder roast or chops cut into 1" cubes.

The recipe is adapted out of The Healthy Slow Cooker by Judith Finlayson. I cut it in half - the original recipe serves 10.

2-4 TBSP olive oil
1 pound trimmed lamb stew, 1" chunks
1 onion, finely chopped
4 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 tsp herbs de Provence (I used rosemary, thyme, oregano, basil)
1/2 tsp salt
1/4 tsp cracked black peppercorns
1 bay leaf
1 1/2 cups chicken or vegetable stock
16 oz can tomatoes, coarsely chopped, with juice
1 cup green or brown lentils, rinsed
4 cups Swiss chard, stemmed and chopped

Brown the lamb in a single layer in a hot skillet. Do this in 2-3 batches, adding oil as needed. Transfer the batches to the crock pot as they finish.

Cook the carrots, celery and onions in the skillet. Stir often and cook until the carrots start to soften (about 7 minutes). Add the garlic, herbs, salt and pepper to the other veggies, and stir for about a minute. Add the bay leaf, chicken broth and tomatoes and juice to the skillet and bring to a boil. Transfer to the crock pot. Add the lentils and stir.

Cook on low for 5-6 hours, until the lamb and lentils are tender. Add the chard in batches, stirring it in until it wilts, then adding more until it's all in the crock. Cover and cook on low for another 30 minutes or until the chard is tender.

Serve with crusty bread or on a bed of rice.

Local Hot Sauce

2009-04-04T07:55:00.000-07:00

RisingHy Hot Sauce would like to invite everyone to check out the new web page at risinghy.com. You can find great recipes using Huckin Hot and soon more sauces!

This Saturday in Flagstaff, starting at 11-3, will be a hot sauce tasting with great food items and special offers at Seasoned Kitchen downtown on San Fransisco street. Come on down and pick up Northern Arizona's first and only hot sauce, Risinghy's Huckin Hot.

Vegetable Lentil Soup

2009-03-31T13:36:00.000-07:00

Here's a delicious vegetarian recipe that will use up all the extra veggies in your crisper drawer.

Essential ingredients:

1/2 large yellow onion
3-5 carrots (about 1.5 cups chopped)
4 celery stalks (about 1.5 cups chopped)
4-6 cloves garlic
1 TBSP thyme leaves
1 tsp oregano
2 bay leaves
2 16 oz cans tomatoes plus juice
1 cup green or brown lentils, rinsed
1.5-2 liters stock (I used mushroom but chicken or beef would work as well as a non-vegetarian option)
Olive oil

Optional ingredients - use whatever you have on hand and would like in the soup. This is what I had:

1 red bell pepper
3/4 c. flat-leafed parsley
1/4 c. freshly shelled peas
6 i'itoi (green) onions, white and green parts
2 cups chopped greens - I used mizuna but kale or chard would work nicely too

Chop the veggies ahead of time and keep in separate piles.

Put about 2 TBSP olive oil into a large soup pot. Heat until the oil starts to shimmer, then add the onion, carrot and celery to the oil. Cook on medium heat until the carrots start to soften; about 7 minutes. Stir often. The vegetables should sweat, not brown.

Add the garlic, thyme, oregano and optional veggies (minus greens) to the pot. Cook, stirring often, for about three minutes, until you can smell the garlic cooking.

Add the stock and lentils to the pot. Chop the tomatoes and add them and the juice from both cans*. Stir it all together and add the bay leaves. Poke them down into the liquid.

Cover and bring the soup to a boil and reduce heat to simmer. Cook for 45 minutes, then check the lentils for tenderness. Cook longer if needed. Once the lentils are tender, season the soup to taste with salt** and cracked pepper. Fish out the bay leaves and discard them. Add the greens to the pot. Cover and cook for another 20 minutes.

*This is very much a tomato-based soup. If you don't want such strong tomato flavor, reduce to one can and add two more cups stock to the recipe.
**Add salt at the very end. If it is added earlier in cooking, the lentils will be tough.

Serve with a salad and hot bread with butter. YUM.

What else would work well in this soup? Turnips, added with the greens. Kohlrabi, added with the 2nd batch of veggies. Spinach, added about five minutes before serving. 1/4 c. wheat berries, added with the lentils.

It's a versatile recipe! Enjoy!

Dukkah-Seasoned Wheat Berry Patties

2009-03-15T07:23:00.000-07:00

This is what happens when you have a little bit of lots of things to use up, so as always, adjust the recipe to suit your tastes and/or what you have on hand! We made these into pitas (think: Falafel), but can easily be served up like burgers or eaten on their own, perhaps with a nice roasted red pepper sauce or plain yogurt to top them off.

1 heaping cup cooked wheat berries or 2 cups cooked bulghur
3-4 sunchoke tubers (about ½ cup chopped)*
¼ cup chopped parsley leaves
4 cloves garlic
2 Tbs. minced onion
¼ cup hummus
1 Tbs Dukkah (optional; substitute sesame seeds, cumin, coriander or other seasonings as desired)
Salt and pepper
1 egg (or 1 Tbs ground flax seed soaked in 1/4 cup water)
2 Tbs. flour
4-6 pita breads
Desired garnish (finely grated cabbage, carrots, watercress, radishes, cucumbers, pickles, onions, yogurt, hummus, sprouts, etc. etc. etc….)

Grind cooked wheat berries in food processor until mealy (there will be some kernels that remain almost whole, but most of them will be ground up fairly well, not mushy though). Saute chopped sunchokes or steam or bake them whole until very soft and throw them into a food processor with the parsley, garlic, onion, hummus and blend it all together until finely chopped. Combine with remaining ingredients, including wheat berries, to form a thick mixture that holds together into patties. If needed, add a little water or flour to adjust your consistency.

Form mixture into 3-inch wide patties no more than ½ inch thick. Fry in ¼-inch of oil until browned on both sides (about 5 minutes per side). Drain on paper towel and keep warm in low oven if desired. Serve in pita breads with desired garnish.

*Note: you could substitute cooked potato, sweet potato, carrot, parsnip, or other root vegetable for the sunchokes if desired.

Roast Chicken with Roasted Roots

2009-03-03T08:28:00.000-08:00

This chicken was so amazingly delicious and simple to prepare I might have a hard time cooking it any other way from now on. And, doesn't it look beautiful?! It was completely satisfying to have a meal like this with pastured, local chicken and organic CSA veggies and sharing it with good friends and conversation.

To Prepare:

Thaw the chicken and remove the neck and give the chicken a good rinse and pat dry. Make a paste of rosemary, garlic, salt and pepper and olive oil. Rub it under the skin, in the chest cavity and all over the bird. We put the chicken on a cooling rack over a cast iron pan in a 385 degree oven which allows the drippings to collect in the pan. While the chicken starts to cook, chop up some potatoes, beets and turnip (any root veggie would be great) and toss with some olive oil, salt and pepper and rosemary and thyme. Once the chicken has cooked for a a bit, add the roots to the cast iron pan and allow to cook stirring every so often. Once the chicken has about a half hour left to cook, we transferred the bird off the cooling rack and placed it atop the veggies. I think cooking time averages about 20 minutes per pound so it will vary depending on the size of the bird. Once it is done (juices will run clear), take it out of the oven and let it rest before cutting. We served it with a delightful CSA veggie salad and it fed 4 hungry women who enjoyed every bite!

Berries of Wheat

2009-02-27T17:43:00.000-08:00

In light of all the wonderful wheat berries we've gotten lately, I feel compelled to share some of the recipes and ideas I've come across to use these little gems. Keep in mind that there is a difference between "soft" and "hard" wheat berries (think white rice vs. brown rice...), and I believe we are getting the "hard" kind. That said, I wouldn't be surprised if you cooked the hard ones much longer you could get a nice soft-chewy kernel instead.

I have found that it is not necessary to soak the wheat berries before cooking them as some sources suggest. I simply bring them to a boil and let them cook over medium-low heat (a high simmer if there is such a thing) for an hour or so until they're cooked. Soaking would probably help them cook a bit faster, though. I am intrigued to try cooking them overnight in my slow-cooker to see how well that works, but definitely you can cut your cooking time in half or less by using a pressure cooker! I am also curious if decent results could be achieved from pulsing cooked wheat berries briefly in the blender or food processor to get a different texture (and one that could be used in baking, for instance)--I will be trying it soon and let you know! You can also grind the berries before cooking, but be sure to use a glass jar and a blender or grinder with a strong motor.

Wheat berries are...

...discussed here, including different cooking methods in Wheat Berries 101.
http://culinarybazaar.blogspot.com/2009/01/wheat-berries-101.html

...used in authentic Ukrainian grain pudding called Kutya or Kushya...it's very yummy!
http://www.recipezaar.com/Ukrainian-CHRISTMAS-KUTYA-77525

...combined with yogurt and spices for a refreshing COLD Middle-Eastern soup (may have to save this one for summer).
http://almostturkish.blogspot.com/2007/08/cold-wheat-berry-soup-souk-buday-orbas.html

...made into a sweet, vegan, Indian pudding with cardamom and cashews!
http://cooking4allseasons.blogspot.com/2008/08/wheat-berry-payasam-vegan-indian.html

(or in this traditional Indian dessert: http://cooking4allseasons.blogspot.com/2008/06/godumai-halwa-wheat-halwa-traditional.html)

...baked into a crustless quiche (in which chard or other greens can substitute for the spinach)!
http://www.bakingobsession.com/2009/01/11/three-cheese-and-wheat-berry-spinach-pie/

...puffed (or popped?) in a hot skillet to be combined with other granola ingredients...!
http://vegweb.com/index.php?topic=24848.0

...served with lentils in a hearty salad.
http://onceuponafeast.blogspot.com/2005/08/wheat-berry-lentil-salad.html

...combined with dill (if you have any left!) in this wintery salad with cranberries and pecans.
http://www.cookworm.com/2007/06/22/wheat-berries/

...tossed with apple and ham in another filling meal-sized-salad.
http://www.cookworm.com/2007/06/22/wheat-berries/

...combined with mashed beans, herbs, spices and an egg (or soaked flax seed) to make yummy chewy veggie burger patties...recipe coming soon!

Happy Cooking!

Ruby Root Slaw

2009-02-27T17:30:00.000-08:00

A delicious and quick and simple side dish to prepare with all these wonderful root (and not) vegetables we've been getting lately! And the color is absolutely amazing! For a super easy way to section oranges and grapefruits, check this out--practically as easy as peeling the fruit!

http://veganyumyum.com/2007/01/making-pretty-orange-segments/

1 ruby-red grapefruit or 1 large orange
1 small/medium raw beet
1 large or 3-4 small kohlrabi bulbs
3-4 small salad turnips
2-3 carrots
1 Tbs olive oil
Salt and pepper to taste

Prepare grapefruit or orange sections--another easy way is to halve the fruit and scoop out the sections with a grapefruit spoon, but they definitely aren't as pretty or as large as doing it the "proper" way! Peel remaining vegetables as desired (of course I peeled the beet and removed the skin and woody layer from the kohlrabi, but the turnips and carrots kept their skins).

Grate the vegetables into a bowl, toss with grapefruit (and any juice that remains in the membranes--just give it a good squeeze over the bowl), olive oil, salt and pepper and enjoy!

I have to say, this is the first time I have eaten raw beets and actually enjoyed them! I think the secret was to not have them front and center, as the bulk of this salad comes from the other vegetables and the beets are added mostly for color (and really only made it into the salad because I still had one lingering in my fridge!). You could also make this without the grapefruit or orange if desired, and substitute a tablespoon or two of red wine or balsamic vinegar.

Bubble & Squeak, Colcannon, Rumbledethumps, Stamppot...Call it what you like, we call it comfort food!

2009-02-18T03:17:00.000-08:00

I have been making some variation of these traditional European dishes for quite some time now, but never really knew how similar they were to one another. The dish can be SOOOOO easy to prepare; quick, simple, warm and comforting. It can be a meal in itself, or it can be served with any number of meat side dishes; corned beef, sausage or ham is common, and frequently is mixed right into the hash, but a fried or poached egg is delicious as well.

Traditionally, these hashed potato and cabbage (or kale) dishes were a way to use up vegetables leftover from a Sunday roast dinner. Most frequently, the potato and cabbage are the only vegetables, but you can use carrots, turnips, sweet potatoes, or any other veggie that suits your taste. Adding some chopped dark greens helps liven up the color contrast a bit as well. If it suits your taste, you can also mix in diced or shredded cheese (strong Irish cheddar.

In addition, you can prepare the dish in any number of ways, from a simple hashed/mashed version, to fried patties of hash. We have also prepared a version of this dish as more of a soup/stew to which I add egg noodles when I add the cabbage. The proportions listed below are flexible and forgiving. I usually use about a 1:1 ration of potatoes to cabbage, but it very easily accommodates more cabbage or more potatoes depending on your preference. One item to note, if you opt for doubling the cabbage, you might need to add an egg to hold it together for frying into patties.

1 lb potatoes, cubed (we usually leave the skins on, but this is up to you)
1 lb cabbage, chopped roughly
2-3 cups water or broth*
2 scallions (or I'Itoi onions), chopped
2 cloves garlic, minced
Salt and pepper to taste
2 Tbs butter or olive oil (optional)

Place water or broth in large pot with potatoes and garlic. Bring to a boil; reduce heat to medium and cook 10-15 minutes or until almost cooked through (this will depend on how big your chunks are). Add cabbage and return to a boil. Cook until cabbage is tender, about 5-10 minutes. Remove from heat, add onions, salt and pepper, butter or oil (if using) and mash coarsely with a potato masher. At this point, you can serve the dish as-is (or dressed up to your liking), or you can opt to fry the mix into patties. Heat a heavy skillet over medium-high heat with a few tablespoons of oil. Scoop mixture about 1/2 cup at a time into skillet; flatten to 1-inch thick patties with a spatula. Cook about 3-5 minutes on each side until browned and slightly crispy, adding more oil as needed. They are tricky to flip because there's not much holding them together, which is why I prefer to skip this step; you could possibly try coating the patties in breadcrumbs first, but I personally haven't tried this to know how it would work. Serve the patties or hash topped with sour cream or yogurt if desired.

*You can use more water, as if for boiling the potatoes and cabbage completely submersed, but you will have to drain it off and add the cooking liquid (or milk) back in if you are mashing the mixture. Also, if you opt to include egg noodles as mentioned in the headnotes you may need more water, or you can cook them separately and add them to the vegetables when they're finished cooking. When adding noodles, there is no need to mash the vegetables, just toss it all together with plenty of butter, salt and pepper!

This Week's Harvest

2009-02-16T18:04:00.000-08:00

Wow, I was hit with a wallop of an illness for the past two weeks and I haven't done that much cooking or blogging. For awhile there, I was munching on saltines and broth, but I have my appetite back. My CSA cooking hasn't been particularly interesting besides making wonderful salads with all the great greens we have been getting. However, I have a new favorite ingredient for my scrambled eggs in the morn': beet greens! Yep, I chop those babies up, saute them in a little butter, add some beaten eggs and top with a little cheese, salt and pep and gobble it down! If I have Iitoi onions on hand, I will throw those in too. The greens are uber-nutritious and a really, nice mild green. I always chop the greens off the beets when I take them home to keep them getting wilted. Okay, so on to this week's harvest:

Red Potatoes
Citrus
Cabbage
Braising Greens or Swiss Chard
Iitoi Onions
Broccoli
Haruki Turnips
Dandelion Greens

Salmon and wheat berries

2009-02-14T07:01:00.000-08:00

I doubt I am alone when I say I used to be flummoxed with what to with wheat berries. And then one weekend I was getting ready to make some and I was out of the grains I usually serve with it. No lentils, no wild rice, but it turns out we had a jar of wheat berries soaking in water in the fridge. (Yeah, we got that far but we didn't know what to do with them next.) So, I looked around the kitchen and gathered up some various CSA veggies and here is what I did.

3/4 to 1 pound salmon fillets
1 c wheat berries
2 carrots, diced
Peppers, green onions, any CSA veggies you think would be good
Olive oil
salt and pepper

Vinaigrette
1/4 c olive oil
1 t grated lemon zest (or orange if you got one from the CSA)
2 T fresh lemon (or orange) juice
2 cloves of garlic, chopped or minced
2 T chopped herbs (tarragon is really good with this)
1 t sea salt
Pepper

In a small jar with a tight fitting lid add the vinaigrette ingredients. Shake vigorously and set aside.

As mentioned in other wheat berry recipes, it is best to soak them overnight. Add them to a pot with a quart of water or so and simmer for an hour and a half. You want them to be tender, but still a bit chewy. We like them best when they are all popped open.

I sauted the veggies in olive oil until they were just getting tender and I cooked my salmon (after rubbing it with olive oil, salt and pepper) for about three minutes on a side in a cast iron skillet. I then mixed my veggies into the wheat berries, added the vinaigrette, and tossed. (A note on the vinaigrette: the amount mentioned here in the recipe is going to lot. You'll probably only use half of it for this recipe and then you can use the rest in something else. It is pretty versatile. ) I served my salmon right on top of the wheat berries and veggies combo. The earthy, nutty flavor of the wheat berries, and the sweetness of the veggies, were perfect with the fish.

This Week's Harvest

2009-02-03T07:53:00.000-08:00

Butter Lettuce
Spinach
Iitoi Onions
Broccoli
Citrus
Turnips
Dried Chilies
Baby Arugula

So, the word on the street is that CSA folks aren't that keen on the dried chilies and the trade basket can be overflowing with them. So, I ask you, what tasty dishes have have some of you whipped up with dried chilies that you would be willing to share? Karna, our fine coordinator, says she grinds them up and uses them in place of pepper. That would be a great way to give your food some extra kick. Let's roll up our sleeves and get creative with chilies this week!

To get you started, here is a recipe using dried chiles that I am going to make this week from (again) the Tucson CSA's newsletter. They have a ton of great recipes in their newsletters and posted on their website. I highly recommend checking it out! This recipe was contributed by Sara Jones of the Tucson CSA.

Basic Enchilada Sauce

We get the basic Anaheim-type dried chiles at the CSA, which
are a great base for enchilada sauce. If you have them around,
feel free to supplement or substitute other dried chiles for a more
complex flavor.

4-6 dried red chiles, rinsed clean
½ onion, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
1 tablespoon oil
1 teaspoon white vinegar

To re-hydrate chiles, leave them submerged overnight in warm
water. You can also pour boiling water over chiles and leave
them to re-hydrate for about 45 minutes.

Once pliable and moist, remove stem and seeds from each pod
and place in a blender, with about ¾ cup of the soaking liquid.
Blend well.

In a large skillet, heat oil over medium high heat. Add onion
and cumin and stir until fragrant. Pour in chile mixture and
oregano.

Be CAREFUL, the steam the chiles will release is spicy – don’t
lean directly over the skillet!

Cook, stirring continuously, for about 3 minutes. Remove from
heat and add vinegar and a bit of salt to taste.

UPDATED 2/16: So, I made the sauce and I would make some changes if I made it again. First, I would double the amount called for. I made a 9x12 pan of enchiladas and this recipe didn't make enough sauce to make it all nice and saucy. You could remedy this by using more of the soaking water then called for. I didn't think our chiles were that spicy and I didn't bother removing the seeds when I blended them in the food processor. I like things to be easy in the kitchen, but adjust it to your preference because the seeds are where the heat is at. I left out the vinegar and it needs quite a bit of salt for my taste. But, the flavor was great, I would definitely make it again and homemade enchiladas were super yum.

Lemon Cilantro Salad Dressing

2009-02-02T12:21:00.001-08:00

I whipped up a quick and tasty salad dressing last night to go with a beautiful salad I brought to a dinner party. I wish I had taken a picture because it was colorful! The salad featured salad greens, spinach and purple cabbage from last week along with some red bell pepper, yellow carrots and avocado. I topped it off with a sprinkling of black sesame seeds. I wanted to use some of the fine cilantro we got last week, so I decided to use it in the dressing along with our beautiful lemons. My inspiration for this dressing came from the Tucson CSA's newsletter from last week. The author, Lorraine Glazar of the Tucson CSA, gives substitution ideas depending on what herbs and/or citrus you might have on hand. Click on the link to see what they are. I left out the mustard because I didn't have it in the fridge and I added sun-dried tomatoes because I love them just a little too much. Enjoy!

lemon (juice and zest it)
1/4 c. oil ( I used about 2/3 Queen Creek Extra-Virgin olive oil and 1/3 hemp seed oil)
3-4 T. fine cilantro
1 clove garlic
4 sun-dried tomatoes in olive oil and herbs
splash white wine vinegar
salt and pepper

Blend the ingredients in food processor or blender until the herbs are finely chopped and distributed through the dressing. Adjust seasonings to your liking.

This Week's Harvest

2009-01-28T13:28:00.000-08:00

In my humble opinion, this week's harvest is pretty stellar, but I say that every week! There are some Vitamin C super foods in this share, which is perfect for us all in these cold and sniffly days of winter. Spinach, Swiss chard, broccoli, cabbage, and citrus are all Vit. C standouts. A perfect example of how seasonal eating helps our bodies stay strong and healthy!

Spinach
Lettuce Heads (baby romaine, tango and lola rosa)
Swiss Chard
Broccoli
Cabbage (green and purple)
Navel Oranges
Herbs (cilantro, parsley, dill)
Lemons

Wheat Berry Salad with Citrus, Garbanzos, Toasted Pine Nuts, Feta and Spinach

2009-01-26T09:00:00.000-08:00

So, another wheat berry recipe. I can't help it, I really like them! And, at last week's pick-up I noticed the trade box was pretty full of these guys, so I'm assuming CSA peeps are a little unsure on how to cook and eat these delicious morsels. I made a delightful salad the other day and I wanted to share it with all you lovely readers.

Anyway, this is a recipe I modified from Heidi Swanson's cookbook Super Natural Cooking. I added chickpeas for some more protein, subbed I'itoi onion for the shallot, added garlic, and added some chopped sun-dried tomatoes in olive oil for some color and taste. I also chopped up half an avocado on top because I love avocado on most food, especially salads. The citrus dressing was okay. Her recipe didn't call for white wine vinegar, but it needed a little kick. She had called for some lemon juice in the dressing, but I didn't have one. This salad would probably be great with any simple vinaigrette you had lying around the house.

1 1/2 c. cooked wheat berries

1 c. cooked garbanzo beans (white beans might be nice too)

Citrus Dressing

Grated zest and juice of 1 orange (maybe use grapefruit for an interesting twist)

couple tablespoons of white wine vinegar

1 I'itoi onion, chopped

1/4 c. extra virgin olive oil

1 clove chopped garlic

salt and pepper

3 handfuls spinach

1/2 cup toasted pine nuts

1/2 cup crumbled feta cheese

sun dried tomatoes, chopped

avocado, chopped

You need to soak wheat berries overnight and cook them for about 90 min. to get them soft enough to eat. I used dried garbanzos, which also need to soak and cook for about 2 hours. You could use canned if you like. I ate the salad with warm wheat berries and beans, but it would be good cold as well. Mix up the dressing. Then, combine the dressing with the wheat berries, beans and the rest of the ingredients. Add salt and pepper to taste.

In hindsight, I had leftovers and probably would have put the dressing on individually so it wouldn't get soggy in the fridge. These would feed about 3-4 as a main dish for lunch.

Heidi Swanson's Wheat Berry Breakfast Bowl

2009-01-19T14:20:00.000-08:00

We are on a wheat berry roll here with the recipes! I just got this delightful recipe from 101 Cookbooks in my inbox and it sounded heavenly. Wheat berries for breakfast? Hadn't thought about it until this recipe showed me how good they could be--pears, cranberries and pecans mixed with wheat berries and topped with maple sweetened Greek yogurt. Yum. And sounds hearty and warming for our cold Flagstaff mornings. I haven't made this recipe yet, but wanted to share it with y'all. I'll post more once I cook it up sometime this week.

On another note, has anyone made something yummy with their spaghetti squash from a few weeks ago? Not sure how to prepare it and most recipes I have looked up haven't really piqued my interest. Yet, there the squash sits on my counter, mocking me, and my inability to transform it into food.

Happy Cooking!

Winter Wheat Soup

2009-01-09T05:04:00.000-08:00

Winter wheat soup, another epicurious recipe, is a great way to use wheat berries and a lot of other veggies we get from CSA. You can spice it up however you like! I often tear up kale and mix it in, toss in a few cloves of garlic, and use veggie or chicken stock. This soup freezes very well and is perfect when you've got a cold.

1 cup (210 g) wheat berries or spelt
1 large carrot, peeled, halved lengthwise, and cut across into thin slices
2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
1 medium turnip, peeled and cut into thin wedges
2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
3 medium ribs celery, peeled and cut across into thin slices
2 tablespoons coarse salt
freshly ground black pepper, to taste

In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.

Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.

Season with pepper.

Pumpkin Bread

2008-12-16T17:31:00.000-08:00

After receiving our huge pumpkins last week, I decided to make pumpkin bread. Since large pumpkins aren't exactly king on the flavor front, I thought a quick bread would be a great place to use it up. To begin, I cut up the pumpkin in sections and roasted them in the oven at 35o degrees for an hour or so. After this was done and cool, I scooped out the flesh and pureed it in my food processor. This gave me a ton of puree and I ended up making 4 loaves of pumpkin bread, most of which I gave out for holiday treats. I still had a few cups left of pumpkin puree, which you could easily freeze. I fed the puree to my dogs with their normal food because they really love pumpkin! It is very nutritious for us, as well as for our canine friends.

This recipe is adapted from The Fannie Farmer Cookbook

1 cup whole wheat pastry flour

1/2 cup unbleached all-purpose flour

1/2 tsp. salt

3/4 c. unrefined sugar

1. tsp baking soda

1 cup pumpkin puree

1/2 c. vegetable oil (I used sunflower)

2 eggs, beaten

1/4 c. water

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/4 tsp. pumpkin pie spice (the original recipe calls for allspice, but I didn't have it and pp spice has that in it plus ginger)

1/2 tsp. vanilla

1/2 cup chopped pecans

Preheat the oven to 350 degrees. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, vanilla and spices together, then combine with dry ingredients, but do not mix too thoroughly. Stir in the pecans. Pour into a greased loaf pan. Bake 50-60 minutes until a knife comes out clean. Turn out of the loaf pan and cool on a rack.

This bread is moist and lightly spiced. It is great in the morning with a cup of coffee or in the afternoon with a cup of tea, or just as a snack! You could probably substitute another winter squash and it would turn out nicely as well.

Wheat Berry Chili

2008-12-13T20:50:00.000-08:00

It was cold, snowy and windy Saturday here in Flagstaff and I definitely had a craving for a thick, yummy and spicy stew. I thought a stew would be a perfect vehicle for the wheat berries we got last week and I was right! They are sweet, earthy and chewy and provide great texture in a vegetarian chili. Wheat berries remind me of barley, and like barley, are a great source of dietary fiber. This recipe makes enough for about 4 hungry people.

Before starting the recipe, I soaked a 1/2 c. of wheat berries in 4 c. of water overnight. I also soaked the pinto, black and kidney beans overnight in enough water to cover by 5 in.

Ingredients:

1/2 c. wheat berries, soaked

1/2 c. black beans, soaked

1/2 c. pinto beans, soaked

1/4 c. kidney beans, soaked

1/2 onion, chopped

1 portobello mushroom, sliced

1 serrano chile pepper, diced

3 cloves garlic, chopped

3 chipotle peppers in adobo, chopped

1 14.5 oz can Muir Glen Fire Roasted Tomatoes

1/2 head spinach, chopped or torn (any winter green would work nicely here)

chile powder

salt to taste

olive oil

For the topping:

sharp cheddar cheese, grated

avocado

cilantro

blue corn chips

To Prepare:

I cooked the wheat berries in the same water I soaked them in. I boiled them on a low flame for about an hour. I kept tasting them to see if they were done. They should taste chewy, but not hard. Drain and set aside. After soaking overnight, I drained the beans and cooked them in about 6 c. of fresh water over a low flame for about 2-2 1/2 hours. Again, taste and check for doneness. If you had a pressure cooker, you could save time here or use canned beans. Once the beans were done cooking, I drained them (reserving the bean water) and left about a cup of their cooking water still in the pot. To this I added the wheat berries and the can of tomatoes. I happened to have some leftover quinoa from the previous night and I threw that in as well. I put this on a low simmer. While that was simmering, I sauteed the onion, serrano, chipotle, garlic, portobello mushroom in some olive oil and salt. When that was done cooking, I added it to the pot of beans. Then I added the spinach. I threw in a little chile powder and some salt to taste. If the stew looks too thick, you could thin it out with some of the reserved bean water. I let it simmer for another 15-20 minutes to let the flavors combine. I served it garnished with grated cheddar cheese, avocado and cilantro. I also added some blue corn tortilla chips for scooping.

This stew definitely satisfied my craving! It was warming, hearty and delicious. I tend to like things spicy, so adjust the flavors to suit your preference.

Drink Your Greens!

2008-12-12T16:44:00.000-08:00

Another fresh use of all kinds of greens is to add them to smoothies. By blending the raw greens, the enzymes and vitamins are preserved and they are broken down to be most easily digested. The combination of fruits and greens make a wonderful breakfast or a nutritious snack. Many people swear by the health benefits of a daily green smoothie.
A simple method to prepare a green smoothie is to fill the blender with washed and roughly chopped leafy greens (any kind, or even a mixture of several varieties can be used). Add just enough water or fruit juice to get things moving. Allow the blender to run long enough to create a smooth texture. Then, add the fruit. 3-4 pieces of fruit is a good ratio to a blender-full of greens. A banana is always a good choice for sweetness and texture. Oranges, mango, pineapple chunks, unpeeled apples, or a few handfuls of berries can be added according to flavor preferences. Supplements such as ground flax seed, coconut butter/oil, omega 3-6-9 oil, or any others are other great additions to boost any smoothie creation. Natural sweeteners such as maple syrup, agave nectar, and stevia can also be used. Get creative and have fun with all the possibilities!
Check out the following sites for more recipes and information on the benefits of green smoothies:

Arugula Salad with Beets and Goat Cheese

2008-12-10T13:55:00.000-08:00

Here is a delicious salad from the food blog Simply Recipes that would be great in case some of you haven't used your arugula or beets from last week. Remember when you take your beets home to separate the root bulb from the greens. The greens will stay fresher that way. If you're stumped on how to prepare the greens, here is a recipe for beet greens from the NY Times.

In case you were wondering about how good beets are for you nutritionally, here is a brief article from the NY Times entitled Beets: The New Spinach. You will find links to more beet recipes here and instructions on how to roast beets.

So many ways, so little time...

2008-12-08T04:27:00.000-08:00

Inspired by our abundance this past week, I am working on compiling a list of 100 different ways you can prepare leafy greens. Note: this does not include salad greens or cabbage, but the heartier and/or bitter greens we get a lot of.

The list is currently incomplete with the hopes that I will reach the goal of 100 very soon. If you have ideas for me, please feel free to share them as well.

Here is the list:
http://eatingisforfood.blogspot.com/2008/12/100-ways-with-greens.html

Happy experimenting!

Easy Greens Pizza/Pasta Sauce

2008-12-07T10:52:00.000-08:00

Here is an easy way of using up quite a bit of the leafy greens we get in the bag that is also tasty. While I'm not a big fan of traditional pesto, this sauce is very similar to pesto and can be used interchangeably if desired. Excellent with tangy goat cheese, sun-dried tomatoes, roasted red peppers, etc. Here is a picture of the sauce used on a polenta-crusted pizza, of sorts.

1 bunch greens, washed and tough stems removed (so far I have successfully made this with lots of different greens: mustard, mizuna, arugula, turnip, beet, chard and any mix; I have not tried it with kale, however)

2-3 cloves garlic, crushed (or roasted if desired)

1 tsp salt

1/2 tsp black pepper

Oregano, basil, thyme, crushed red pepper, etc. to suit your tastes

1/4 cup olive oil

Blanch greens in boiling salted water. Drain, reserving liquid (if you are averse to the bitterness of the greens, you can discard all of the water and use fresh water for the sauce). Transfer greens to blender with garlic, olive oil and spices. Add enough cooking liquid or water to aid blending (adding by the 1/4 cup as needed)--it's better here to err on the side of less liquid than more. Puree mixture thoroughly. Transfer to a heated skillet and saute briefly to help the flavors meld. You may need to adjust the amount of liquid in the mixture depending on your use: for pizza sauce, it should be thick enough to spread, but for pasta sauce it can be thinner. If you ended up with a sauce too thin, you can simmer it longer to drive off the water, but the more you cook the greens, the fewer nutrients they retain. Also note that some greens (spinach, chard, probably others) contain oxalic acid, which will cause them to discolor (darken) when cooked in cast iron.

Green Stir Fry

2008-12-06T12:38:00.000-08:00

We received some really beautiful greens this week as you can tell by these photos, courtesy of CSA volunteer Jo. I tend to make a big, green stirfry when we get a batch of greens because it's easy to throw together and is always delicious. I tend to use whatever veggies I have in my fridge and I serve it atop a nice bowl of quinoa.

Here is the recipe I used last Thursday:

1/2 head broccoli, cut into spears

2 portobello mushrooms, sliced

1/2 red onion, sliced

1/2 bunch swiss chard, chopped

1/2 head tat soi, chopped

1/4 head Chinese cabbage, chopped

handful snow peas

1 package firm tofu, cubed and lightly fried

Sauce:

I definitely eyeball this sauce so I don't know my exact meaurements, but adjust it to your preference of heat.

1/4 c. Bragg's liquid aminos

2 tsp. red Thai curry paste

big squirt of Sriracha hot chili sauce

chopped garlic

fresh ginger, grated

1 T. of olive oil

some cornstarch or arrowroot powder dissolved in H20 to help thicken the sauce

To Prepare:

Heat some oil in a wok or frying pan. Fry up your longer cooking veggies first. I threw in broccoli and the portobellos. Then in went the onion and the stems of the chard, tat soi and cabbage. Then in went the greens, snow peas and the tofu I had already cooked. When everything is cooked, pour the sauce on top and heat through until the sauce has thickened. This recipe made two hearty servings for two with enough leftover for lunch the next day. Yum!

Cavatelli with Italian Sausage and Broccoli Rabe

2008-11-29T11:27:00.000-08:00

Is your broccoli rabe still sitting in your crisper? Mine was this morning. I suggest making this fancy sounding, but actually very easy pasta recipe: Cavatelli with Italian Sausage and Broccoli Rabe.

1/2 pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
1/2 pound (about 3 links) sweet Italian sausage
1 bunch (about 3/4 pound) broccoli rabe, tough and hollow stems discarded, washed well
1 garlic clove, minced
1 1/4 cups low-salt chicken broth
1/4 cup golden raisins
1 tablespoon unsalted butter

Accompaniment: freshly grated Parmesan cheese

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.

Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.

Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.

Serve pasta with Parmesan.

I ate mine without the Parmesan because (sadly) I am lactose intolerant. It's absolutely delicous without it, though. I suggest adding about half the broth and leaving the rabe a little crunchy.

Pinto Bean, Tomato, and Butternut Squash Soup

2008-11-26T09:50:00.000-08:00

This recipe is just perfect for CSA members. We're getting butternut squash and pinto beans today and we picked up basil plants last week. I know I've also got dried red peppers left over from last season, too, if we don't get more with the pinto beans today.

1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper

6 tablespoons chopped fresh basil

Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.

Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

Enjoy!

Turnips!

2008-11-21T08:17:00.000-08:00

Enjoy these turnip recipes submitted by two fellow CSA members. Don't toss the turnip greens out either, they are super nutritionally dense (high in vitamins A, C, E, B6 and folate, calcium, and fiber). They are similar to mustard greens in flavor and preparation.

Crunchy Turnip Crumble

several turnips
2 T butter
1 T brown sugar or agave nectar
2 eggs
1 t baking powder
1/2 t salt
1/2 t white pepper
fresh nutmeg, grated
for TOPPING, mix together:
whole grain breadcrumbs
2 T melted butter

Boil peeled, chopped turnips until tender. Mash with 2 T butter. Mix dry ingredients with turnips and eggs, well beaten. (Or puree the whole thing in a food processor). Place mixture in a casserole dish and sprinkle with topping. Bake 25 minutes at 350.
(courtesy of CSA member Hilary)

Root Veggies Casserole

6 to 7 med. turnips and/or sweet potatoes peeled and cut into 2 x 3/8inch strips (whatever root veggies you have)
1 sm. onion, chopped
2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
1/2 tsp. salt
1 c. frozen English peas, thawed
1 (4 oz.) jar chopped pimento, drained
1 (10 oz.) can cream of chicken soup, undiluted (cream of mushroom if desired)
1 (8 oz.) carton commercial sour cream
1/4 tsp. dried whole basil
1 3/4 c. herb-seasoned stuffing mix (bread crumbs or smashed crackers)
1/4 c. butter, melted

Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.
Combine soup, sour cream, and basil; stir into vegetable mixture.Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25to 30 minutes. Yield: 8 servings.
(courtesy of CSA member Heather Thomas)

Winter Greens

2008-11-20T09:58:00.000-08:00

Here is a handy and informative guide to storage, preparation and cooking tips for the winter greens we will be receiving well into Spring. This comes to us courtesy of the Tucson CSA, which uses Crooked Sky Farms as well for their bounty of goodness. Make sure to check out the rest of the website, they have a ton of recipe ideas!

Creamy Thai Acorn Squash Soup

2008-11-20T09:18:00.000-08:00

Last time we had acorn squash I made this amazing soup and it is incredibly easy and simple to make. You just roast the squash, add a can of coconut milk, blend with a bit of broth and add a dash of red Thai curry paste and salt to taste. The result is a creamy, sweet, slightly spicy, coconut dream...yum. This soup would work great with any winter squash as well.

Don't toss out the acorn squash seeds either! Scoop them out, rinse, pat dry, toss with a bit of olive oil, salt, maybe some cayenne, and put them on a cookie sheet covered with parchment paper. Roast them at 275 degrees for about 15 minutes. They are delicious on top of this soup or as snack.

Sustainable Seafood

2008-11-19T09:33:00.001-08:00

I thought all the seafood eaters out there might be interested in these guides from Monterey Bay Aquarium and the Blue Ocean Institute. They both offer pocket-size guides to eco-friendly sushi and sustainable seafoods. Hope they help educate your seafood selections!

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

http://blueoceaninstitute.org/pdfs/oceanfriendlysushi.pdf

http://www.blueocean.org/files/Seafood_Guide.pdf

Voluntary Simplicity

2008-11-18T08:01:00.000-08:00

A fellow member was kind enough to share this with us. Check it out!

Greetings all,

I wanted to let fellow simplicity minded folks that the Northwest Earth Institute offers a newly updated Voluntary Simplicity study guide for individuals and organizations. This new guide covers topics such as the meaning of simplicity, living more with less, how to make a living while also living simply, our relationship to time, and the interface between simplicity and sustainability.

This guide also includes a personal action plan to move you to further action and towards living a lifestyle even more aligned with the value of simplicity. The guide also includes questions for reflection and additional resources.

Please see the attached flyer for a listing of readings included, and feel free to contact me with any questions. Guides are $18 each. Please visit http://www.nwei.org/discussion_courses/course-offerings/voluntary-simplicity for more information, and for a complete listing of our sustainability and simplicity education and empowerment programs.

Warmly, and for the Earth,

Deborah McNamara
Outreach Team Lead
Northwest Earth Institute
(503) 227 2807

Welcome!

2008-11-18T07:32:00.000-08:00

Greetings to all fellow Flagstaff CSA members! The intention of this blog is to have a forum where information about food is shared. Specifically, the blog will be about the wonderful veggies we receive each week, but it will also be a place to find out about all the local food and sustainability related happenings in our community (and beyond!). Be sure to check out the links to our favorite food blogs for recipes a' plenty and the links to our local food sites. Please post comments and email at flagcsarecipes@gmail.com! This blog is designed with the Flag CSA folks in mind so, if you don't like what you see (or do!), let us know! So, to begin us on our journey...

CSA member Betsy Buford is sharing a recipe for a wheat berry salad. She thought some members might still have some kickin' around the pantry from a few weeks ago. Thanks Betsy!

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper.

Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
(courtesy of foodnetwork.com)