Sunday, August 30, 2009
September is also a bit of a challenge. There is a change in the air that feels like things should start to be winding down. That there might be a break in the workload. But no because we are a crew member down, with Naf's broken wrist and it is also time for Alissa and Cody to take their time off. So Dan will have one person helping him when he's used to having three. So it goes. They will spend most of their time harvesting.
Here's this weeks harvest:
Monday, August 24, 2009
Thanks and Enjoy-
Yield 6 servings
Don't neglect to mix in the celery leaves (which, unfortunately, are often discarded); they contribute significantly to the look and taste of the salad.
1 tbsp. white wine vinegar
1 tsp. dijon mustard
Salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil
1 bunch celery
1. Whisk together vinegar, mustard, and salt and pepper to taste in a large salad bowl. Drizzle in olive oil while whisking constantly, to form a smooth and tart dressing. Set aside.
2. Pluck all the leaves from celery; set aside. Remove the outer ribs of the celery. (Save the innermost ribs from the core of the bunch for another use.) Roughly chop the celery ribs into 1⁄2"–3⁄4" pieces. Add celery to bowl with dressing and toss well to coat. Adjust the seasonings.
- Yield 6 servings
- 1 pound russet potatoes (about 2 large)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 pounds Swiss chard, stems and ribs trimmed
- 1 large egg
- 1 tablespoon olive oil
- 1 3/4 cups (about) all purpose flour
- 1/2 cup (1 stick) butter
- 4 cups homemade or purchased tomato-herb sauce
- Freshly grated Parmesan cheese
1. Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
2. Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
3. Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
4. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
5. Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
6. Spoon gnocchi atop sauce. Sprinkle with cheese and serve.
- 1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
- 2 medium-size zucchini, each cut lengthwise into 4 wedges
- 3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 10 large garlic cloves, unpeeled
- 3 1/2 tablespoons plus 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 1/2 cups water
- 1 teaspoon salt
- 1 10-ounce box couscous
- 1 cup pitted brine-cured black olives (such as Kalamata), halved
- 6 tablespoons fresh lemon juice
- 3 tablespoons drained capers
- 3 tablespoons thinly sliced fresh basil
1. Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
2. Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
3. Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)
Note: I think this recipe would also be very nice with quinoa, which is better for you than couscous.
Tuesday, August 18, 2009
Preheat oven to 400°F
Cut tip of garlic head to expose cloves
Wrap in foil
Place in 8x8 baking dish
Roast whole head for approximately 1 hour or until garlic cloves are soft
Eggplant and onions:
Slice 1 eggplant lengthwise
Lay flat on paper towel, sprinkle with salt, wait 5-10 minutes, pat moisture that has developed
Flip and repeat on other side (this technique removes the bitterness of eggplants)
Peel and cut 1 onion into quarters
Spread onion in foil, lay eggplant on top, and wrap
Roast for approximately 45 minutes or until onions are glassy and eggplant is tender
Wrap whole zucchini in foil
Place in 8x8 baking dish
Roast for 30-45 minutes (depending on size) or until knife goes through easily
1 Tbsp goat cheese
1 Tbsp feta cheese
2 tsp fresh thyme
Putting sandwich together:
Toast whole grain bread under broiler on both sides
Squeeze garlic cloves and spread paste on one piece of bread
Spread cheese mixture on the other piece of bread
Layer on garlic spread: eggplant, zucchini, onions, and fresh slices of tomato
Close sandwich, slice and enjoy!
Contributed by Stephanie Leonard
Sunday, August 16, 2009
salad mix, cucumbers, zucchini, eggplant, beets, carrots, peppers, basil, leeks, kale, broccoli
Chubby Bunny Apprentice, Cody
Monday, August 10, 2009
Dan, Tracy, Bea, and Baxter
There is a monthly network meeting on the second Tu of every month at lunch time (tomorrow is our next meeting). For more information, please contact firstname.lastname@example.org.
Sunday, August 9, 2009
Wednesday, August 5, 2009
"Here's a good basic recipe for Asian Slaw. It adapts well to substitutions and I seem to make it differently every time. You can actually use any kind of cabbage. Sometimes I add water chestnuts or bean sprouts. If you like it sweeter, add more brown sugar. Brighter? Add lime juice and mint. Spicier? More Sriracha or some red pepper flakes will do the trick." -Stacey G.
3 cups Napa cabbage, shredded
1 cup carrots, finely julienned
1 cup snow peas, finely julienned
½ cup red bell pepper, finely julienned
1/3 cup chopped scallions
¼ cup chopped cilantro
1 tablespoon minced ginger
3 tablespoons rice wine vinegar
1 tablespoon peanut oil
2 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons sriracha sauce
1 tablespoon brown sugar
Place the vegetables in a large mixing bowl.
Monday, August 3, 2009
We know that tomatoes are one of the most prized crops for CSA members so we plant tons of them - 3000 plants! It is hard to see all of the work that we did to raise the crop from the early seeding and potting on - to the transplanting, staking and trellising, not come into fruition. This is exactly the type of situation that CSA was made for. Thankfully we've had 8 great years without any major crop losses. Dan, in his 13 years experience, has never seen this. Not that every last crop has been perfect over the years. But we haven't had to deal with weather like this before. Just think of the market farmers who rely on their tomato crop for big farmers market sales. They are really hurting this year. Growing the varied crops for a CSA is demanding, but it is for just this type of year where diversity really is a good investment. And CSA farmers are grateful for members who understand the how important their support for the farm is regardless of the vagaries of the weather.
So thank you for your continued support and we'll keep you updated on the tomato situation. In the meantime enjoy all the other bounty the farm has to offer: Here's this week's harvest: lettuce, chard, cukes, zukes, eggplant, onions, thyme, potatoes, fennel
Sunday, August 2, 2009
3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds
In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.
Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.
2 15.5 oz cans garbanzo beans, drained
5 garlic cloves, peeled, left whole
3 bay leaves
1 tsp fennel seeds
3 Tbsp olive oil
2 Tbsp olive oil
3 garlic cloves, minced
3 bay leaves
2 bunches Swiss chard, center stems cut out, leaves coarsely chopped
2 cups vegetable or chicken broth
1 cup couscous
1¼ cup water or broth
2 tsp olive oil
1. Preheat oven to 350 degrees. In an 8″ x 8″ glass baking dish, combine all of the ingredients for garbanzo beans and stir to combine. Cover with aluminum foil and bake for 45 minutes. Remove garlic and bay leaves and set aside.
2. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add garlic and bay leaves and sauté for a minute. Add the Swiss chard in bunches and cook until half wilted. Add broth, cover pan and cook for 10 minutes. Drain chard and discard bay leaves.
3. For couscous bring water or broth with olive oil to boil. Stir in couscous. Remove from heat and let stand for 5 minutes.
4. Heat the same skillet over medium heat and add the garbanzo beans and sauté until they begin to crisp, about 4 minutes. Add the Swiss chard and cook until warmed through. Season with salt and pepper. Serve over couscous.
Contributed by Stephanie Leonard