Tuesday, December 16, 2008

Pumpkin Bread

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.

Saturday, December 13, 2008

Wheat Berry Chili

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.

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
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.

Friday, December 12, 2008

Drink Your Greens!

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:

Wednesday, December 10, 2008

Arugula Salad with Beets and Goat Cheese

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.

Monday, December 8, 2008

So many ways, so little time...

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:

Happy experimenting!

Sunday, December 7, 2008

Easy Greens Pizza/Pasta Sauce

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.

Saturday, December 6, 2008

Green Stir Fry

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
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!

Saturday, November 29, 2008

Cavatelli with Italian Sausage and Broccoli Rabe

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.

Wednesday, November 26, 2008

Pinto Bean, Tomato, and Butternut Squash Soup

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.


Friday, November 21, 2008


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)

Thursday, November 20, 2008

Winter Greens

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

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.

Wednesday, November 19, 2008

Sustainable Seafood

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!




Tuesday, November 18, 2008

Voluntary Simplicity

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


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)