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October 30, 2007
Session 2 week 2
I hope everyone enjoyed last weeks box. This week has some treats that I think everyone will enjoy. My kids love getting the box each week so they can see what new and exciting things are in it. Enjoy this weeks selections. I am including two recipes that one of our csa members sent to me.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1/2 lb Brussel Sprouts, 1 lb Potatoes, 1/2 lb Romanesco
Medium: 3/4 lb Salad Mix, 1/2 lb Spinach, 2 bn Carrots, 2 bn Radishes, 1 Spaghetti Squash, 1 bn Leeks, 1 bn Fennel, 2 lb Potatoes, 1 bn Turnips, 3/4 lb Romanesco
Large: 3/4 lb Saad Mix, 3/4 lb Spinach, 2 bn Carrots, 2 bn Radishes, 2 Spaghetti Squash, 2 bn Leeks, 3 lb Potatoes, 2 bn Turnips, 1 lb Romanesco, 1 hd Panther, 1 bn Lacinato
April Palmer sent these two recipes to me and I wanted to share them with you.
This recipe is very easy and helps to get vegetables into children who would otherwise refuse them.
1 cup Willie Greens organic carrots, chopped finely
enough chicken or vegetable stock to steam carrots, a pinch of salt and a Tablespoon organic butter
Cook in a covered pot until carrots are almost tender, then add 1 cup chopped Willie Greens organic cabbage or white vegetable such as cauliflower, cover the pot and add water if needed and continue to simmer until all vegetables are tender. Using either a food mill or immersion blender, puree all vegetables until smooth.
Use this puree in organic macaroni and cheese. I can add up to 1/2 cup puree in an Amy's frozen macaroni and cheese without my kids knowing there are any vegetables in them.
As an acupuncturist, my main passion is organic food as medicine. I often prescribe a diet rich in greens for those who have blood deficiency, which can manifest in some or all of the following ways- fatigue, headaches, thinning hair, insomnia, dry skin and/or eyes, dizziness, postpartum depression, and much more. Here is a great recipe that I give to my patients to get them to eat their greens. No one can resist.
One T olive oil
4 slices of organic, nitrate free bacon, such as Nieman Ranch, or Applegate Farms
One onion (such as Willie Greens Walla Walla), chopped
2-4 cloves chopped garlic
One bunch greens, such as collard (the best), kale or any other cooking green, rolled tightly and chopped
1/4-1/2 cup chicken, veg or beef stock (beef is best to tonify the blood)
1-3 T balsamic vinegar, depending on level of "tang" desired
salt and pepper to taste
small pinch of evaporated cane juice or a few drops of agave nectar
With cooking shears, cut bacon into pieces in hot olive oil and saute until mostly cooked. Add Walla Walla onion and cook until the onion is soft. Add garlic and cook for one minute. Add greens and stir to coat all of the greens with the onion/bacon mixture.
Pour in stock and vinegar. Scrape any browned bits from the bottom of the pan and stir. Cover and simmer until greens are tender (the time will depend on how tender your greens are, but anywhere from 3 minutes to 15). Stir occasionally and check for moisture. Add salt and pepper to taste and pinch of cane juice. When greens are tender, if there's any liquid left, remove the top of the lid and turn the heat up high to concentrate the liquor. Yum.
Even people who don't think they like greens will be asking for more!
Posted by Christine at 12:06 PM | Comments (0) | TrackBack
October 23, 2007
Session 2 week 1
Welcome back everyone ! We have included some fruit from Tiny's Organic again. I hope everyone enjoys the pluots. They are one of my favorites and hopefully they will become one of yours also.
Small: 1/2 lb Salad Mix, 1 bn Carrots, 1/2 lb Spinach, 1 Delicata squash, 1 bn Parsnips, 4 Pluots, 1 hd Panther, 1 bn Parsley
Medium: 3/4 lb Salad Mix, 2 bn Carrots, 1 Delicata squash, 2 bn Parsnips, 6 Pluots, 2 Cippolini Onions, 6 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts
Large: 3/4 lb Salad Mix, 2 bn Carrots, 2 Delicata squash, 2 bn Parsnips, 8 Pluots, 1 hd Tendersweet, 4 Cippolini Onions, 1/2 lb Arugula, 8 hd Baby Lettuce, 2 bn Parsley, 1 lb Brussel Sprouts
Here are a couple of recipes that I hope will help you enjoy the produce this week. I am including two brussel sprout recipes for you to chose from and also a parsnips recipe. The bounty this time of year is so much fun to explore and try different ways to prepare the "old standbys". Enjoy the box.
Roasted Brussel Sprouts with Grapes and Pine Nuts
1 lb Brussel sprouts, cleaned, trimmed and halfed
1-2 TBS olive oil
Sea salt and freshly ground pepper
1 cup seedless red grapes
1/4 c. pine nuts
Preheat the oven to 400. Toss the halved sprouts with the olive oil until generously coated. Season. Spread the sprouts single layer on a baking sheet. Roast about 15 minutes until they just beging to turn golden. Add the grapes and toss. Return to the oven for another 5 minutes or the grapes are thoroughly warm but before they start to split. Add the pine nuts and toss again. Roast another 3-5 minutes and the pine nuts begin to golden. Remove from the oven and toss again letting the pine nuts to finish toasting on the hot pan, outside of the oven. Enjoy!
Shredded Brussels Sprouts
Serves 4-6
1 pounds Brussels sprouts
1 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vinegar - I use a muscate flavored vinegar
( or I would add 1/2 orange juice and 1/2 vinegar to taste)
1 cup seedless red grapes - sautéed in butter
Option: Maple pecan nuts
Holding each sprout by the stem end, cut into very thin slices on slicer. Toss in bowl to separate. Heat butter in 12-13 inch nonstick skillet over moderately high heat. Sauté sprouts with salt and pepper, stirring until sprouts are wilted but crisp-tender. Add vinegar and stir one minute. Add grapes and/or nuts and serve.
Maple Pecan Nuts - Heat oven to 350 degrees and put rack in middle position. Toast 1/2 cup pecans in small shallow baking pan unto fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter, 1 tablespoon maple syrup and pinch of salt. Add maple glaze to hot nuts and toss to coat.
Peppery Parsnip Fries
4 Parsnips, peeled
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
DIRECTIONS
Cut parsnips lengthwise into 2-1/2-in. x 1/2-in. sticks. In a large resealable plastic bag, combine the oil, Parmesan cheese, salt, pepper and nutmeg. Add parsnips, a few sticks at a time, and shake to coat.
Line two 15-in. x 10-in. x 1-in. baking pans with foil; coat the foil with nonstick cooking spray. Place parnsips in a single layer in pans. Bake at 425° for 20-25 minutes or until tender, turning several times.
Posted by Christine at 12:40 PM | Comments (0) | TrackBack
October 08, 2007
Week 3 of Session 1
We have another tastey week of produce for eveyone this week. We got nectarines from Tiny's Organic Farm in Wenatchee, WA.
Small: 1/2 lb Salad Mix, 1/3 lb Arugula, 4 Baby Head Lettuce, 1 Walla Walla, 1 bn Carrots, 1 hd Romanesco, 4 Nectarines, 1 bn Fennel
Medium: 3/4 lb Salad Mix, 2/3 lb Arugula, 6 Baby Head Lettuce, 2 Walla Walla, 2 bn Carrots, 6 Nectarines, 1 Tendersweet Cabbage, 2 bn Lacinato Kale, 1 bn Fennel
Large: 3/4 lb Salad Mix, 3 Walla Walla, 2 bn Carrots, 8 Nectarines, 2 hd Gonzales Cabbage, 2 bn Lacinato Kale, 2 bn Parsnips, 2 bn Chiogga Beets, 2 bn Baby Turnips, 1 small Butternut Squash
Winter Vegetable Hash
INGREDIENTS
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage
DIRECTIONS
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Pasta with Carmelized Onion & Arugula Sauce
2 bunches of Willie's Walla Walla Salad onions or 2 medium Walla Wallas
3 TBS olive oil
1/2c. white wine
1 TBS fresh thyme, minced
8 oz bowtie, fusilli or penne pasta
1/4# arugula, chopped
2/3c. crumbled blue cheese
2/3c. chopped walnuts
Slice the onions, if using the salad onions, slice the white bulbs and the white portions of the stalk. Save the hollow green stems for another dish. Saute the onions in the olive oil over medium heat until translucent. Lower the heat, add the thyme and white wine. Simmer uncovered for about 15 minutes until the wine has reduced.
In the meanwhile, cook the pasta in boiling water until al dente. Add the chopped arugula and blue cheese to the onions. Cook about 5 minutes until the cheese has melted and the greens are wilted but still bright green.
Toss the cooked pasta with the onion sauce and top with the walnuts. Serve immediateley
I hope you enjoy the recipes. Please feel free to share any of your favorite recipes and we will get them in the blog! Have a great week.
Christine
Posted by Christine at 12:23 PM | Comments (0) | TrackBack
October 01, 2007
Week 2 Winter csa 2007
Small: Salad Mix 1/2 lb, Spinach 1/2 lb, Carrots 1 bn, Romanesco 1 hd, Romano 1/2 lb, Delicata 1 ea, Tomato 1 big
Medium: Salad Mix 3/4 lb, Spinach 1/2 lb, Carrots 2 bn, Cippolini 1 bn, Romano 1 lb, Delicata 2 ea, Panther 1 hd, Potato 1 lb, Gonzales 1 hd
Large: Salad Mix 3/4 lb, Baby Head Lettuce 8 ea, Carrots 2 bn, Delicata 2 ea, Panther 2 hd, Tomato 2 med, Potato 1 lb, Arugula 1/2 lb, Fennel 1 bn, Broccoli 1 lb
Very simple, and very good - semicircles of delicata squash dressed with olive oil and fresh parsley and garlic. You can serve this hot from the oven or at room temperature.
Garlic Delicata
INGREDIENTS
2-delicata squash
2 tablespoons and 1-1/2 teaspoons olive oil
1-7/8 cloves garlic, minced
1/4 cup and 1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
Bake in preheated oven for 30 minutes, or until tender.
Garlic Buttered Baby Carrots
Ingredients
1 lb. baby carrots, trimmed
1 oz. unsalted butter
2 cloves garlic, crushed
1/2 tsp. sugar
1 tsp. lemon rind, finely grated
1 Tbsp. plus 1 tsp. fresh herbs, finely chopped
Instructions
Place carrots in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until just tender. Do not overcook. Meanwhile, melt butter in a heavy nonstick pan over medium high heat. Add next 3
ingredients and cook 1 minute. Add carrots and stir until well coated and heated through. Sprinkle with fresh herbs to taste. Serve hot.
Posted by Christine at 01:40 PM | Comments (0) | TrackBack