Monday, August 27, 2012

RECIPE: Plum Nectarine Buckle


6 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons baking powder

1/8 teaspoon ground allspice


1 large egg

2/3 cup whole milk

1 teaspoon pure vanilla extract

3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

1 tablespoon fresh lemon juice


Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.

Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.

Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.

For the Topping: 

6 tablespoons unsalted butter, softened

1/4 cup packed light-brown sugar

1/4 teaspoon finely grated orange zest

1 cup all-purpose flour

Pinch of salt

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

RECIPE: Bobby Flay’s Barbecue Sauce Recipe - perfect for Labor Day BBQs!


2 tablespoons mild vegetable oil

1 smallish onion, coarsely chopped (preferably a Spanish or other sweet onion)

3 small cloves garlic, coarsely chopped

1 cup ketchup

1/3 cup water

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar (or substitute sherry vinegar)

1 tablespoon Worcestershire sauce

1 canned chipotle adobo, chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of peppers)

2 tablespoons ancho chile powder

1 tablespoon sweet Spanish paprika (pimentón)

2 tablespoons packed dark brown sugar

1 tablespoon honey

1 tablespoon molasses

Kosher salt and freshly ground black pepper


1.     Heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil. Lower the heat and simmer for 5 minutes.

2.     Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer. Cook, stirring occasionally, for an additional 10 minutes or until thickened. Let cool for at least 10 minutes.

3.     Scrape the barbecue sauce into a food processor or blender and puree until smooth or until the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if     you wait overnight you’ll be rewarded with a more complex, three-dimensional taste. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

RECIPE: Farmhouse Ragoût with Pesto

For the pesto:

1 cup packed basil leaves

2 cloves garlic

6 Tbs. olive oil

3 Tbs. water; more or less as needed

Pinch salt

1/2 cup grated Parmesan cheese


For the ragoût:

3 Tbs. extra-virgin olive oil

2 bay leaves

2 medium onions, cut into large chunks

7 plump cloves garlic, halved

3 sprigs fresh thyme

6 fresh sage leaves

3/4 lb. carrots, scrubbed, peeled if necessary, cut into 2 inch lengths (or baby carrots, left whole)

3/4 lb. small new potatoes, scrubbed

Salt and freshly ground black pepper to taste

1/2 lb. green beans, ends trimmed, halved crosswise

1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

1 lb. summer squash, cut into 1-inch rounds

5 plum tomatoes, peeled, seeded, and cut into large chunks

1 15-oz. can top-quality white beans, rinsed and drained (or about 2 cups cooked white beans)


Make the pesto: In a blender, process the basil and garlic with the oil, adding a little water to loosen if needed. Add the salt and the cheese, if using. Taste and adjust the seasonings if needed. Refrigerate until 30 minutes before using.

Make the ragoût: In a large flameproof casserole or Dutch oven with a snug lid, heat the oil with the bay leaves over low heat. When fragrant, add the onions, garlic cloves, thyme sprigs, and the sage, stirring to coat everything thoroughly with oil. Cover and cook over low heat as you prepare the rest of the vegetables.  Add the carrots to the pot. If the potatoes are the size of large marbles, leave them whole, but quarter larger ones or cut fingerlings in half lengthwise. Add the potatoes to the pot in one layer; season with salt and pepper. Add the green beans, bell peppers, and summer squash to the pot in layers, seasoning each layer with a little salt and pepper as you go. Add the tomatoes, sprinkling their juices over all. Cover and cook over low heat until the vegetables are tender, 40 to 65 min. If tightly covered, the vegetables will produce plenty of flavorful juices. There's no need to stir, but if the pot seems dry, add a few tablespoons of water or dry white wine, if you like. Add the beans and cook until heated through, adding a little more water if needed.

Ladle the ragoût into soup plates, drizzle some pesto over each dish, and serve.

Shares for 8/28/2012

The shares for the week include the following:

gold beets

Have a nice week!

Tuesday, August 21, 2012

Shares for 8/21/2012

Below you will find this week's shares:

red & green leaf lettuce
hot peppers

Have a great week!

Monday, August 20, 2012

RECIPE: Kale Pesto


  • ¼- ½ cup chopped walnuts
  • 1 ½ -2 teaspoons salt
  • ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do)
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • ½ tsp old bay seasoning
  • ½ cup grated Parmigiano-Reggiano
  • Ground black pepper to taste

  • Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
  • Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.
  • In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
  • Spoon pesto into a bowl and stir in cheese and pepper.
For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week.

Makes about one cup.

RECIPE: Eggplant Marinara Flatbread


4 tablespoons (about) olive oil, divided

6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)

1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length

1 1/4 cups purchased fresh marinara sauce

2 ounces soft fresh goat cheese

1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)

1 cup coarsely grated mozzarella cheese (about 4 ounces)

Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

RECIPE: Tomato Salad with Chile and Lime


2 pounds tomatoes

1 large mild green chile, such as poblano

3 tablespoons olive oil

2 tablespoons lime juice

About 1/2 tsp. salt

1/4 teaspoon dry mustard


1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Serve at room temperature.

Tuesday, August 14, 2012

Shares for the Week 8/14/2012

The shares for this week include the following:

heirloom tomatoes
cubanelle peppers
swiss chard
cherry tomatoes

Have a great week!

Monday, August 13, 2012

RECIPE: Thai Green Curry with Shrimp and Eggplant


·        2 tbsps canola oil

·        1 white onion, chopped

·        2 tsps garlic, minced

·        2 cups eggplant, diced

·        1 cup tomato, chopped

·        3 tbsps Thai green curry paste (vary this depending upon spiciness desired)

·        Juice of one lime

·        2 tbsps nam pla (thai fish sauce)   

·        14 ozs unsweetened coconut milk

·        ½  cup stock (fish or chicken)

·        1 ½ lbs shrimp (peeled and deveined)

·        ½ cup basil, chopped

·        Salt, to taste

·        8 lime wedges


In a wok or large sauté pan, heat the oil over medium-high heat.
Add the onions and garlic and cook until softened, 3-5 minutes.

Add the tomatoes and cook another 3 minutes, until the tomatoes begin to dissolve. 
Add the eggplant and sauté another 4 minutes. 

Add the curry paste and lime juice and cook, stirring, for 30 seconds until all the curry paste has been incorporated. 
Add the coconut milk and stock and bring to a boil.  Lower head and let simmer for 5 minutes when it will begin to thicken.

Add the shrimp and cook until pink, about 2 minutes.  Season with salt to taste.
Remove from heat and stir in ½ the basil.

Garnish with remaining basil and serve over rice with the lime wedges.

RECIPE: Romesco Sauce (can be frozen too!)

This is great with seafood, fish, meat...

3 red peppers roughly chopped
2 ripe tomatoes halved
1/2 head garlic (smashed and skin removed)
1.5 C stale bread cubed
1/4 C slivered almonds
1 tsp smoked paprika
1 or 2 fresno chiles chopped
1/2 C Red Wine Vinegar
1 tsp smoked paprika
1 orange (juice and zest)
olive oil

In a large dutch oven, heat olive oil. Add peppers, chiles, garlic, tomatoes, almonds and bread. Season with paprika and salt. Cook 6-10 minutes. Remove from the heat and transfer to a blender or food processor. add vinegar, orange juice and zest. Puree until smooth.

RECIPE: Roasted Eggplant Dip

1 eggplant
olive oil
Greek yogurt
garlic or garlic scapes
paprika or cumin or Tabasco

Roast eggplant over a gas burner (or broil or grill) till the skin is dark and the flesh is tender.

Scoop out the flesh and process in food processor with roughly equal parts olive oil and plain yogurt (Greek-style for thickness), garlic or garlic scapes, salt, and seasoning of your choice. I used smoked paprika and a dash of Tabasco; cumin would be good too.

Note from Ann: I prefer to quickly microwave the garlic or scapes with the olive oil (30 seconds) to take away that raw bite.

Serve on pita chips, toasts, whatever you like.

Monday, August 6, 2012

RECIPE: Basil Mayonnaise (super easy!)

Note: This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.

1 cup loosely packed basil leaves

1/4 cup mayonnaise

1/2 teaspoon minced garlic

Blend in food processor or blender until smooth.

RECIPE: Peach and Cucumber Salsa

2 cups diced peeled pitted peaches (about 1 1/2 pounds)

1 cup diced unpeeled cucumber

3/4 cup diced red bell pepper

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles

Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead). Cover and refrigerate. Stir to blend before serving.

RECIPE: RAW Baba Ghanoush

2-3 Cloves of garlic
1/2 Cup Cashews, soaked for at least 2 hours
1 Large Eggplant, diced frozen and thawed
Juice from 1/2 lemon
2 T Olive Oil
Pinch of Salt

Advanced preparation: Peel, dice and freeze the eggplant. Thaw before you prepare the eggplant. Soak cashews.

Start food processor and drop garlic, clove by clove into the spinning blade. It will fine dice it and throw it on the wall of the processor. Add the cashews and process until smooth. Add diced eggplant, lemon juice, olive oil and pinch of salt. Process until smooth. Enjoy with your choice of flat breads.

RECIPE: Okra and Tomatoes

by Alton Brown


1 pound okra, rinsed and trimmed

3 tablespoons olive oil

1 1/2 cups finely chopped red onion

1 1/2 teaspoons kosher salt

1 tablespoon minced garlic

2 cups peeled and chopped tomato

1 tablespoon minced fresh ginger

1 teaspoon freshly ground grains of paradise* or black pepper

1/2 teaspoon freshly ground cardamom


Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise. 

Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately. 

*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.