Friday, September 21st

What's in the Box:

Acorn Squash

Celeriac

Collards/Kale

Fingerling Potatoes

Kohlrabi

Onions

Poblano Peppers

Pumpkin

Spicy Mesclun Salad Mix

Tomatoes

Tuesday, September 18th

What's in the Box:

Celeriac

Chard

Cucumbers

Leeks

Potatoes

Pumpkin

Salad Mix

Anaheim Chile Peppers

Tomatoes

Recipes:

Celeriac Potato Green Chili Soup

1 large onion or leek bunch, sliced

2 tablespoons butter or vegetable oil

Celeriac bulbs, peeled and sliced 1/4 inch thick

1 1/2 teaspoons thyme

3 baking potatoes, peeled and sliced 1/4 inch thick

4 1/2 cups whole milk

1/2 cup roasted, peeled, seeded and chopped poblanos or Anaheim chiles

2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons sugar

1 tablespoon rice wine vinegar

• Sweat onions in butter or oil over low heat until onion is completely cooked but not yet carmelized (15 minutes).
• Add celeriac and thyme; cook, stirring frequently, 5-10 minutes.
• Add potatoes, milk, and chiles; simmer until potatoes and celeriac are cooked through.
• Blend smooth in food processor.
• Season with salt, pepper, sugar, and rice wine vinegar.

Friday, September 14th

Comice are among the sweetest and juiciest of all pear varieties. The sweet buttery flesh of Comice is best served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues.

What's in the Box:

Basil

Comice Pears

Mesclun Salad Mix

Red Cherokee Lettuce

Red Russian Kale

Southwestern Frying Peppers

Onions

Tomatoes

Recipes:

Mesclun Lettuce Wrap

Rice, flour, or wheat tortilla

Mesclun salad mix 

1 tomato, sliced

1 onion, sliced

Chopped basil leaves

• Spread a thin layer of hummus on each tortilla.
• Place a handful of Mesclun mix down the center of each wrap.
• For the filling: add slices of tomato, onion, and basil.
• Drizzle balsamic vinegar or creamy basil vinaigrette (see 7/31 for recipe) over the mix.
• Sprinkle shredded Monterey Jack or cheddar cheese on top.
• Place flat in a 325 degree oven for 10 minutes or until cheese melts.
• Remove from pan and wrap the tortilla around the filling.

Basic Chile Sauce

This delicious hot sauce can be used to spice up just about any dish!

½ cup chopped onion

1 garlic clove, minced 

1 tablespoon olive oil

1 tablespoon flour

½ cup vegetable or chicken stock

2 cups chopped chile peppers (roasted, peeled, seeded)

½ cup chopped tomato, fresh or canned

½ teaspoon cumin

Salt to taste

• Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. 
• Stir in the flour, cook 2 minutes, then slowly add the stock. Add the peppers, tomato and cumin.
•  Cover and simmer at least 30 minutes, stirring occasionally. 
• Add water or stock if sauce gets too thick. 
• Add salt to taste.  

Tuesday, September 11th

What's in the Box:

Arugula

Collards or Kale

Onions

Mesclun Salad Mix

Squash or Zucchini

Sweet Peppers

Thompson Seedless Grapes

Tomatoes

Recipes:

Mesclun Lettuce Wrap

Rice, flour, or wheat tortilla
Mesclun salad mix and/or arugula
1 tomato, sliced
1 onion, sliced
1 sweet pepper, sliced

• Spread a thin layer of hummus on each tortilla.
• Place a handful of Mesclun mix and arugula down the center of each wrap.
• For the filling: add slices of tomato, onion, and sweet pepper.
• Drizzle balsamic vinegar or creamy basil vinaigrette (see 7/31 for recipe) over the mix.
• Sprinkle shredded Monterey Jack or cheddar cheese on top.
• Place flat in a 325 degree oven for 10 minutes or until cheese melts.
• Remove from pan and wrap the tortilla around the filling.

Summer Squash (Zucchini) Muffins

1 1/2 cups whole wheat flour

1 cup rolled oats

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

• Combine above ingredients in a bowl.

1 egg

1 cup milk or soy milk

1/4 cup oil

1/4 cup honey

1 1/2 cups shredded summer squash or zucchini

• In another bowl combine and mix well. Add wet ingredients to the dry ingredients and stir until just moistened.
• Fill well greased muffin tins 2/3 full. Sprinkle top with cinnamon sugar.
• Bake in preheated oven at 400 degrees for 15-20 minutes.

Friday, September 7th

You received a sample of Farmer Freed's Everyday Herb Salt in your box today, compliments of our friend Emily Freed. The recipes below incorporate the salt so you can give it a try in your cooking. 

What's in the Box:

Arugula

Bay Leaves

Kohlrabi

Leeks

Sweet Peppers

Potatoes

Red Cherokee Lettuce

Thompson Seedless Grapes

Tomatoes

Recipes:

See Tuesday 9/4 for Potato Leek Soup and Roasted Potatoes recipes

Leek Mashed Potatoes

3-4 leeks

1-2 pounds potatoes

1/4 stick butter

1 cup milk or soymilk

2 cloves garlic

1/2 teaspoon Salt

1 teaspoon Farmer Freed's Everyday Herb Salt

• Quarter potatoes; boil in water with salt and garlic until potatoes can be pierced through with a fork.
• Strain water and move potatoes and garlic to mixing bowl. 
• While potatoes are cooking, dice leeks and simmer in butter until clear.
• Add potatoes, garlic, butter and leeks to mixing bowl.
• Mash potatoes slowly adding milk until desired consistency.
• Add Farmer Freed's salt and pepper to taste.

Tuesday, September 4th

Farmer Freed's Everyday Herb Salt can be used in everyday cooking. This scrumptious blend is excellent with poultry, seafood, vegetables, stuffing, roasted potatoes, eggs, popcorn, homemade croutons, soup, and so much more. Ingredients: Kosher salt, parsley, sage, rosemary, & thyme, and herbs are certified organic.

Farmer Freed Bio: Farmer Freed's culinary salt blends feature organic & seasonal ingredients from local farms located along the California central coast. Use Farmer Freed’s culinary salts in two ways: add a pinch when cooking to bring out the flavor of your food or as a finishing salt to hot and cold dishes when you sit down to enjoy a meal. For more information about Farmer Freed's culinary salts, visit www.farmerfreed.com

You received a sample of Farmer Freed's Everyday Herb Salt in your box today, compliments of our friend Emily Freed. The recipes below incorporate the salt so you can give it a try in your cooking.

What's in the Box:

Basil 

Bay Leaves

Chard

Cucumbers

Fingerling Potatoes

Leeks

Pears

Red Cherokee Lettuce

Tomatoes

Recipes:

Potato Leek Soup
1 pound potatoes, peeled and cubed
2 cups vegetable or chicken stock
2 leeks, chopped
1 garlic clove, thinly sliced
1 cup swiss chard, washed and chopped
2 tablespoons butter
1/4 teaspoon black pepper, ground
1/4 teaspoon paprika
1/4 teaspoon nutmeg, ground
1 Bay leaf
1 1/2 cups whole milk (soy milk or milk substitute)
1/2 teaspoon Farmer Freed's Everyday Herb Salt

• In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. 
• Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. 
• Cool slightly. 
• Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside. 
• Meanwhile, wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces. 
• In a large saucepan, cook leek, chard, and garlic in butter for 3 to 4 minutes or until tender. 
• Add the remaining soup stock or broth, pepper, paprika, bay leaf and nutmeg. Bring to boiling; reduce heat. 
• Simmer, covered, for 10 minutes. 
• Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. 
• Remove bay leaf.
• Top with shredded Jack or Cheddar cheese. 

Cook’s note: This is good cold or hot! Serve with crusty whole grain bread and butter. For extra protein, add 1 1/2 cups cubed pre-cooked boneless ham.

Roasted Fingerling Potatoes with Herb Salt
Sample packet of Farmer Freed's Everyday Salt (~2 teaspoons)
1/4 teaspoon freshly ground pepper
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

• Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. 
• Toss potatoes in a medium bowl with the olive oil. 
• Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. 
• Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. 
• Remove from oven, and serve hot with additional herb salt on the side.

Friday, August 31st

What's in the Box

Bartlett Pears

Rainbow Chard

Carrots

Cherokee Red Lettuce

Jalapeño Peppers

Onions

Tomatillos

Tomatoes

Turnips

Recipes:
Please see Recipe from Tuesday for Tomatillo Salsa Verde.  
Pear Crisp with Oatmeal Topping
4-6 pears, sliced
1/3 cup flour
1/2 cup brown sugar
1/4 cup butter
1 cup rolled oats
1/4 teaspoon nutmeg
1 teaspoon cinnamon

• Place fruit in buttered shallow baking dish. 
• In small bowl, mix until crumbly all remaining ingredients. 
• Spread over fruit. 
• Bake at 350 degrees for 40 to 45 minutes or until fruit is tender.

Tuesday, August 28th

What's in the Box:

Bartlett Pears

Braising Green Mix (Collards & Kale)

Carrots

Cucumbers

Little Gem Romaine Lettuce

Jalapeño Peppers

Onions

Tomatillos

Tomatoes

Recipes:

Tomatillo Salsa Verde
Can be used as a sauce for grilled chicken, fish, shrimp, potatoes or tofu and as a dipping sauce for chips. Deliciosa!
2 teaspoons olive oil
Tomatillos, husked and chopped into quarters
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 jalapeño chile peppers, minced (remove seeds for less heat)
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 1/2 teaspoons salt, or to taste

• Remove papery husks from tomatillos and rinse well.
• Place tomatillos, onion, garlic, and chile peppers into a saucepan with olive oil. 
• Sauté over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10-15 minutes. 
• Add 1/2 cup water if necessary.
• Season with cilantro, oregano, cumin, lime juice and salt.
• Cool in refrigerator.
• Serve with chips or as a salsa accompaniment to Mexican dishes.

Friday, August 24th

What's in the Box:

Basil

Braising Greens Mix (Collards & Kale)

Cucumbers

Little Gem Lettuce

Pears

Salad Mix

Squash/Zucchini

Tomatoes

Recipes:

Spanish Greens

2 tablespoons olive oil

3 cloves garlic, flattened with flat of a knife

Braising greens mix, stemmed and washed well

Salt and pepper to taste

1/4 cup golden raisins

3 tablespoons toasted pine nuts

• Heat oil over high flame in large skillet.
• Add garlic cloves and stir-fry until golden, about 30 seconds.
• Discard garlic.
• Toss in greens.
• Season with salt and pepper.
• Cover; wilt greens 2-3 minutes.
• Add raisins and pine nuts.
• Check for seasoning and serve.

Pasta with Fresh Tomato-Basil-Olive Sauce

4 cloves garlic, crushed

10 large basil leaves

1/4 cup toasted pine nuts

1 pound chopped tomatoes

3 tablespoons olive oil

2 tablespoons pitted green olives

4 tablespoons freshly grated parmesan cheese

Salt and pepper to taste

1/2 pound pasta

• Puree all ingredients except pasta.
• Cook pasta in lots of salted, boiling water; drain and toss with sauce.

Recipes taken from "From Asparagus to Zucchini" (2004).

Tuesday, August 21st

What's in the Box:

Chard

Little Gem Baby Romaine Lettuce

Salad Mix

Tomatoes

Parsley

Potatoes 

Walla Walla Onions

Recipes:

Be sure to check out the Tabouleh recipe from Friday for your parsley bunch.

Little Gem and Tomato Salad

Ripe tomatoes stemmed, halved lengthwise
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
1/3 cup Dijon Vinaigrette (See below)
1-2 heads Little Gem lettuce, leaves separated
3 tablespoons finely chopped fresh parsley

• Preheat oven to 400°. 
• Place tomatoes in an 8x8x2" glass baking dish. Season with salt and pepper, then drizzle with oil. 
• Roast tomatoes until softened, about 30 minutes. Let cool. 
• Transfer tomatoes to a large bowl, leaving juices behind. 
• Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
• Add lettuce to bowl with tomatoes. 
• Drizzle vinaigrette over and toss salad to coat (it's best if you use your hands). 
• Season salad to taste with salt and pepper. 
• Sprinkle parsley on top and serve.

Dijon Vinaigrette
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper

• Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. 
• Gradually whisk in oil. 
• Season to taste with salt and pepper. 
• Can be made 3 days ahead. Cover and chill. Return to room temperature before using.

Friday, August 17th

What's in the Box:

Arugula

Beets

Rainbow Chard

Cucumbers

Onions

Parsley

Potatoes

Tomatoes

Recipes:

Tabouleh
A refreshing parsley salad with bulgur wheat, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette.

1 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon black pepper coarsely ground
1 teaspoon salt
1/4 cup bulgur wheat (or substitute couscous)
1/2 red onion finely diced
1 large bunch flat-leave parsley
1 cucumber cubed
1 ripe tomato, cubed
1 cup chopped fresh mint (optional)

• Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it. 
• If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad. 
• Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
• Add the parsley (and mint) to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.
• Serve cold on a bed of salad greens.

So refreshing, especially on a hot summer day!

Tuesday, August 14th

What's in the Box:

Basil

Bell Pepper

Broccoli or Soybeans (Edamame)

Collards and/or Kale

Red Onions

Romaine Lettuce

Squash/Zucchini

Tomatoes

Recipes:

Edamame

• Boil shelled soybeans in heavily salted water about 10 minutes. Eat them like peanuts!
• Cooked soybeans may also be shelled and added to other dishes, such as salads, stir-fries, soups, rice or seafood dishes.

Baked Summer Squash
Summer Squash (zucchini, yellow crookneck etc.)
1 cup whole wheat flour
1-2 teaspoons dried thyme
1/2 teaspoon curry powder
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup safflower oil
1 cup tomato juice or 1 thinly sliced tomato
1 small onion thinly sliced (optional)

• Heat oven to 400 degrees.
• Oil a large baking dish.
• Slice squash lengthwise or diagonally 1/8-inch thick.
• Season with salt and pepper to taste.
• place in baking dish to make overlapping layers.
• Combine remaining ingredients and spread on top of summer squash.
• Bake until lightly browned, 20-25 minutes. Serve hot.

Friday, August 10th

What's in the Box:

Basil

Carrots

Collard Greens

Cucumbers

Kohlrabi

Salad Mix

Table Grapes (Manuka)

White Onions (Candy)

Recipes:

Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

• Blend all dressing ingredients in a blender or food processor until smooth.
• Serve over fresh Salad Mix, sliced carrots, onions, cucumber and kohlrabi!

Sautéed Collard Greens

1 bunch collard green, stems cut out and discarded

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

1 small white onion, diced

• Wash the collard leaves and stack them. Roll them up tightly, then slice thinly so you have a chiffonade of greens.
• Heat the olive oil in large pan over medium heat with salt, pepper, onions, and garlic.
• When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens.
• Add more oil if necessary.

Tuesday, August 7th

What's in the Box:

String Beans or Snap Peas

Carrots

Chard (Rainbow or Rhubarb)

Sweet Corn

Table Grapes (Manuka)

Kohlrabi

White Onions (Candy)

Recipes:

Kohlrabi and Vegetables over Rice

1/2 cup chopped onion

1 clove garlic

1/2 teaspoon dry mustard

1/2 teaspoon ground cumin

1/4 teaspoon grond tumeric

1/4 teaspoon ground coriander

1 cup peeled and chopped kohlrabi

1 cup peeled and chopped potatoes

1 cup chopped tomatoes

1/2 cup water

3/4 teaspoon salt

1/2 teaspoon sugar (optional)

kohlrabi leaves, finely chopped

1/2 cup peas or beans

• Prepare your favorite rice in a separate pot or rice cooker.
• In a large soup pot, saute onion and garlic in 1 tablespoon oil about 3-4 minutes.
• Add spices and stir-fry for about 30 seconds.
• Add kohlrabi and potatoes and stir briefly.
• Add tomatoes, water, salt and sugar; bring to a boil, then simmer for about 15 minutes until vegetables are crisp-tender.
• Add kohlrabi leaves and simmer 8-10 minutes.
• Stir in peas and cook until done. 
• Serve over rice.

Friday, August 3rd

What's in the Box:

Anaheim Peppers (Numex Joe E Parker)

Broccoli

Chard (Fordhook Giant)

Onions (Walla Walla)

Potatoes

Rosemary

Salad Mix

Squash/Zucchini

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

• Preheat oven to 400 degrees.
• Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks. 
• Mix together in large roasting pan and lightly coat with oil.
• Roast for 25 minutes and then stir.
• Roast for an addition 15 minutes or until slightly browned and crisp.
• Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.

Abounding Harvest Mountain Farm is now offering Certified Organic Extra Virgin Olive Oil made from California Mission olives. The olives are gently hand-picked by ranchers from an organic olive farm in the Upper Sacramento Valley (Butte county), producing estate oils of superior quality and freshness. This olive oil is unsurpassed for dipping, splashing on fresh roasted vegetables, brushing on meats, poultry or fish, or drizzling over your favorite pasta or salad mix.

Tuesday, July 31st

What's in the Box:

Arugula

Basil

Bell Peppers

Collards

Rosemary

Potatoes

Turnips

Walla Walla Onions

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

• Preheat oven to 400 degrees.
• Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks. 
• Mix together in large roasting pan and lightly coat with oil.
• Roast for 25 minutes and then stir.
• Roast for an addition 15 minutes or until slightly browned and crisp.
• Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.
Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

• Blend all dressing ingredients in a blender or food processor until smooth.
• Serve over fresh arugula!

Southern Style Collard Greens
1 tablespoon olive oil
1 tablespoon butter
1 chopped onion
1 diced hot pepper
3 cups vegetable stock
1 clove garlic, finely chopped
Collard greens, chopped
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

• In a large pot over medium heat, heat oil and butter. 
• Saute the onion until slightly softened, about 2 minutes, then add the hot pepper and garlic, cook another minute. 
• Add collard greens and cook another minute. 
• Add the vegetable stock, cover and bring to a simmer. 
• Cook until greens are tender, about 40 minutes. 
• Add tomatoes and season with salt and freshly ground black pepper.

Friday, July 27th

What's in the Box:

Carrots

Cucumbers

Kale

Parsley

Salad Mix

String Beans

Sugar Snap Peas

White Onions

Recipes:

Dry-Fried String Beans

High heat oil (i.e., Sunflower, Safflower, Canola)

String Beans

2 tablespoons sesame seeds

Hoison Sauce (Prepare before cooking beans).

     4 tablespoons soy sauce

     2 tablespoons peanut butter

     1 tablespoon molasses or 1 tablespoon honey

     2 teaspoons seasoned rice vinegar

     1 garlic clove, finely minced

     2 teaspoons sesame seed oil

     1 teaspoon chinese hot sauce (optional)

     1/8 teaspoon black pepper

• Heat oil in wok or other large fry pan over high heat, about 3 minutes. Fill pan so that it has 1/4 inch of oil in the bottom.
• Make sure your beans are completely dry. Carefully add  beans and cook, stirring occasionally until beans are tender and thoroughly blistered. 
• Transfer beans to paper towel-lined plate with slotted spoon. 
• Discard all but 2 tablespoons oil from pan.
• Return beans to pan, add hoisin sauce, and stir fry until ingredients are well-coated in sauce, about 30 seconds. 
• Transfer to plate, sprinkle with sesame seeds, and serve immediately.

Garlic Stir-Fried Snap Peas

Sugar snap peas

1 teaspoon olive oil

2 large garlic cloves

2 teaspoons lemon juice

salt and pepper to taste

cooked rice

• Heat oil in skillet.
• Stir in garlic.
• Add peas; cook and stir 2-4 minutes on medium heat.
• Remove and sprinkle on lemon juice, and salt and pepper.
• Serve over rice.

Tuesday, July 24th

What's in the Box:

Broccoli

Carrots

Kale

Parsley

Salad Mix

Squash/Zucchini

Walla Walla Onions

Recipes:

Broccoli Salad

3 cups broccoli florets

1 cup raisins

10 slices bacon or veggie tempeh bacon

1/2 cup onion, diced

1/2 raw sunflower seeds

1/2 cup shredded cheese
Dressing:
2 tablespoons honey
1 tablespoon apple cider vinegar
3/4 cup plain yogurt or mayonnaise/veganaise

• Mix together salad ingredients in a large bowl and set aside.
• Combine honey and vinegar and stir to dissolve.
• Stir in yogurt until well blended.
• Pour over the broccoli mixture and stir together.

Friday, July 20th

What's in the Box:

Basil

Beets

Bell Peppers

Broccoli

Chard

Garlic

Lettuce

White Onions

Recipes:
Broccoli Basil Quiche
1 pie pan lined with pie dough (prepared from scratch or store-bought)
1 cup finely diced broccoli
1 white onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar or Gruyere cheese
1 tablespoon flour
3 eggs lightly beaten
1 cup half-and-half, heavy cream or milk
2 tablespoons basil chopped
1/4 teaspoon salt
1/8 teaspoon pepper

• Heat oven to 425 degrees.
• Prick bottom and sides of crust and line with foil.
• Bake 8 minutes, remove foil, and bake another 8 minutes.
• Reduce oven to 325 degrees.
• Toss broccoli, onions, garlic, cheese and flour in a bowl.
• Spread mixture over the bottom of the crust.
• Whisk remaining ingredients in the bowl. 
• Pour filling into crust.
• Bake until knife inserted near center comes out clean, about 35-40.
• Makes 6 servings.

Beets in Mustard Sauce 

1 bunch beets

1/4 cup extra virgin olive oil

3 tablespoons whole grain mustard

3 tablespoons red wine or rice vinegar

1 medium onion, chopped

Salt to taste

• Cut off tops of beets, leaving 1 inch of stems attached.
• Place beets in a pot of cold water, bring to a boil, reduce heat, and boil until beets can easily be pierced through with a sharp knife, 45-60 minutes depending on size.
• Put the mustard in a bowl and whisk the vinegar. 
• Then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
• Add the onions.
• Drain the beets and rinse with cold water until they are cool enough to handle.
• Cut off roots and tops, slip the skins off and slice beets into mustard sauce.
• Mix well, cover, and let marinate for at least 24 hours.
• Before serving, mix well and add salt if desired.
• Optional: Add potato slices and artichoke hearts or goat cheese.

Thanks to CSA Member Lynnette for the recipe, adapted from: The Healthy Kitchen: Recipes for a Better Body, Life and Spirit (2002) by Andrew Weil and Rosie Daley.

Tuesday, July 17th

What's in the Box:

Chard

Garlic

Lettuce (Bibb)

Salad Mix

String Beans

Sugar Snap Peas

Turnips

White Onions

Recipes:

Dry-Fried String Beans

High heat oil (i.e., Sunflower, Safflower, Canola)

String Beans

2 tablespoons sesame seeds

Hoison Sauce (Prepare before cooking beans).

     4 tablespoons soy sauce
     2 tablespoons peanut butter
     1 tablespoon molasses or 1 tablespoon honey
     2 teaspoons seasoned rice vinegar
     1 garlic clove, finely minced
     2 teaspoons sesame seed oil
     1 teaspoon chinese hot sauce (optional)
     1/8 teaspoon black pepper

• Heat oil in wok or other large fry pan over high heat, about 3 minutes. Fill pan so that it has 1/4 inch of oil in the bottom.
• Make sure your beans are completely dry. Carefully add  beans and cook, stirring occasionally until beans are tender and thoroughly blistered. 
• Transfer beans to paper towel-lined plate with slotted spoon. 
• Discard all but 2 tablespoons oil from pan.
• Return beans to pan, add hoisin sauce, and stir fry until ingredients are well-coated in sauce, about 30 seconds. 
• Transfer to plate, sprinkle with sesame seeds, and serve immediately.

Garlic Stir-Fried Snap Peas

Sugar snap peas

1 teaspoon olive oil

2 large garlic cloves

2 teaspoons lemon juice

salt and pepper to taste

cooked rice

• Heat oil in skillet.
• Stir in garlic.
• Add peas; cook and stir 2-4 minutes on medium heat.
• Remove and sprinkle on lemon juice, and salt and pepper.
• Serve over rice.

Swiss Chard Pie

1 onion, chopped

1 garlic clove, minced

2 tablespoons olive or vegetable oil

1 bunch Swiss chard

6 eggs

1 cup shredded cheese

1 teaspoon salt

2 pie crusts

• Heat over to 400 degrees.
• Brown onions and garlic in oil.
• Trim and chop chard, add to pan, and cook down until wilted.
• Beat eggs in a bowl; mix in cheese, salt, and chard mixture. 
• Pour into pie crusts; bake until knife inserted into center comes out clean; 30-40 minutes.
• Makes 2 pies.

Friday, July 13th

What's in the Box:

Arugula

Chinese (Napa) Cabbage

Cilantro

Garlic Scape (or extra onions)

Kale

Lettuce (Bibb)

Red Onions

Squash/Zucchini

Turnips

Recipes:

Arugula Salad

Fresh arugula
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel (optional)

• Toss all ingredients and serve!

Spicy Napa Cabbage Slaw with Cilantro Dressing
1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar (optional)
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage, cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 teaspoon salt
1/2 cup coarsely chopped cilantro

• Whisk together vinegar, sugar, ginger, oil, chile, and salt. 
• Add remaining ingredients and toss well. 
• Let stand, tossing occasionally, 10 minutes.

Braised Napa Cabbage
Napa cabbage with stems
1 cup vegetable broth
1 teaspoon ground ginger powder
Garlic scapes or garlic powder
2 teaspoons tamari or soy sauce

• For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and soy sauce.
• Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

See Tuesday 7/10 post for Garlic Scape Recipes

Tuesday, July 10th

What's in the Box:

Broccoli

Red Cabbage

Garlic Scapes

Lettuces (Butterhead and Bibb)

Kale

Parsley

Red Onions

Turnips

Recipes:

Garlic Scapes

Grill, stir fry, raw on salads, garlic scape hummus, scape pesto (with or without other herbs), scape tempura, scape soup, served as a companion or a main dish.
Garlic Scape Pesto
1 cup (or less) freshly grated Parmesan or other sharp Italian cheese
1 to 2 tablespoons fresh lime or lemon juice, to taste
Chopped garlic scape
1/2 cup olive oil
Salt to taste

• Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. 
• Stir in or gently pulse the cheese and then adjust juice and salt to taste.

Serving suggestions: Serve the garlic scape pesto on crackers, on sliced mushrooms as an hors d'oeuvre, in celery sticks, mixed in with mashed potatoes, as a vegetable dip, smeared on a sandwich as a condiment, under the cheese on a pizza, mixed in with breadcrumbs or rice for stuffing a pepper or tomato or big portobello mushroom, as a garnish dolloped onto a bowl of soup, scrambled with the morning eggs...
Garlic Scape Hummus
2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1 fresh chopped garlic scape

• Place the ingredients in a blender on high until a thick paste forms. 
• Salt to taste.

Broccoli & Cabbage Stir-Fry

2 tablespoons vegetable oil

1 large onion, finely chopped

1 clove garlic, finely chopped

1 cup sliced broccoli

1 cup shredded red cabbage

Any other chopped veggies (e.g., celery, watercress, string beans, scallions)

1 tablespoon soy or tamari sauce

• Heat the oil in a wok or heavy frying pan. 
• Add the onion and garlic and stir-fry for 1 minute. 
• Add the broccoli, cabbage and other vegetables. Stir-fry for 2 minutes. 
• If any water has accumulated, let it evaporate over high heat.
• Sprinkle vegetables with soy sauce. 
• Toss well and transfer to a serving platter. 

Friday, July 6th

Purple Dragon Carrots
Beautiful red-purple exterior provides an amazing contrast with the yellow-orange interior when sliced.
Sweet, almost spicy flavor. Fresh carrot greens can be chopped into a green salad or stir-fry. Greens can also be dried and used as an herb like parsley. 

What's in the Box:

String Beans (mixed: green, burgundy & yellow)

Purple Carrots

Chard (Rhubarb)

Lettuce (Butterhead and Bibb)

Parsley

Red Onions

Turnips

Recipes:

Beans with Carmelized Onions

Beans, stem ends snipped off

2 tablespoons butter

2 medium onions, sliced thinly as possible

1 cup vegetable or chicken stock

1 tablespoon sugar

1 tablespoon red wine vinegar

Salt and pepper to taste

• Cook beans in boiling salted water until crisp-tender, 2-4 minutes.
• Drain; immerse in ice water.
• Drain again and let stand to dry.
• Melt butter in skillet over medium flame.
• Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes.
• Boil stock in saucepan until reduced to 1/4 cup; stir in sugar and vinegar. 
• Stir in onions.
• Simmer until slightly reduced.
• Combine onions and green beans; heat throughly.
• Season with salt and pepper.
Adapted from "From Asparagus to Zucchini" (2004).

Tuesday, July 3rd

What's in the Box:

Beets (Red, Chiogga or Golden)

Carrots

Baby Fennel

Collards or Kale

Spicy Mesclun Lettuce Mix

Peas or Zucchini/Squash

Red Onions

Recipes:

Fried Beets & Carrots

2 tablespoons olive oil

2 teaspoons cumin seeds

2-3 beets. sliced 1/4-inch thick

2-3 carrots, sliced 1/4-inch thick

Tamari sauce

Beet tops and/or kale or collard greens

• Heat olive oil in skillet.
• Add cumin; cook about 1 minute.
• Add beets and carrots; fry until tender.
• When beets and carrots are tender, add chopped greens, cover, and cook until soft.
• Toss mixture, sprinkle with tamari, and serve.
• Makes 2-4 servings.

Vegetarian Risotto 

Arborio rice (2-3 cups)
1/2 cup butter
1 onion
1 small clove garlic
Diced Vegetables: carrots, squash, zucchini, peas, kale or chard (any other veggies on hand - mushrooms, etc.)
Herbs (thyme, parsley, rosemary, sage, bay)
Parmesan cheese

• Make vegetable stock by boiling 8 cups of water with herbs and vegetable clippings (i.e., carrot greens, onion skins, kale stems).
• In large flat pan, simmer butter on low heat.
•  Add diced onion, garlic, carrots, squash, zucchini, kale or chard (in that order).
• Add Arborio rice and 1 cup strained stock.
• Turn stove to high heat and stir constantly adding scoops of stock to prevent sticking as rice cooks. 
• Once rice is cooked, mix in grated hard parmesan cheese; add salt & pepper to taste. 

Friday, June 29th

What's in the Box:

Beets (eat the beet greens too!)

Broccoli or Chinese Cabbage

Kale

Lettuces (Butterhead & Red Bibb)

Lettuce (Romaine) "Flashy Trout Back"

Parsley

Red Onions

Recipes:

Roasted Spring Onion and Beet Salad
2 medium size spring onions, preferably red, sliced across the grain
3 tablespoons extra virgin olive oil
1 bunch beets, roasted, peeled and sliced
Salt and freshly ground pepper
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon balsamic vinegar
2 to 3 tablespoons finely chopped parsley or arugula
1 ounce toasted almonds, chopped (2 tablespoons chopped)

• Preheat the oven to 425 degrees. 
• Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. 
• Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. 
• Remove from the heat.
• Arrange the sliced beets on a platter. 
• Arrange the onions over the beets. 
• Sprinkle with salt and pepper. 
• Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. 
• Drizzle over the onions and beets. 
• Sprinkle on the parsley or arugula and the almonds, and serve.

Note: You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.
By MARTHA ROSE SHULMAN July 6, 2010 - New York Times, Fitness & Nutrition

Quick Beet Greens
All your beet greens, shredded
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons toasted sunflower seeds

• Toss beet greens, garlic and oil in large sauce pan or skillet. 
• Cover and sauté until greens are just wilted (add a splash of water if necessary to prevent greens from sticking to pan.) 
• Toast sunflower seeds in dry skillet or hot oven several minutes, tossing often and stir into greens.

Adapted from "From Asparagus to Zucchini"

Tuesday, June 26th

What's in the Box:

Chard

Kale

Lettuce (Butterheads)

Red Onions

Parsley

Squash / Zucchini

Turnips

Recipes:

Roasted Summer Squash with Parsley

Yellow squash / zucchini, cut into 1/2 inch slices

1 onion and/or 4-6 garlic cloves, thinly sliced

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/4 cup chopped fresh parsley

2 tablespoons grated parmesan cheese
1/4 cup grated mozzarella cheese (optional)

• Preheat oven to 425.
• Arrange zucchini/squash and onion/garlic in a rimmed baking pan. 
• Coat with olive oil and lemon juice.  
• Roast for 15-20 minutes or until crisp-tender.
• Toss with salt, pepper, parmesan and chopped fresh parsley.
• Sprinkle mozzarella cheese over the squash. 
• Let sit 1-2 minutes until cheese is melted and serve hot.

Friday, June 22

What's in the Box:

Cilantro

Collard Greens

Baby Fennel

Spicy Mesclun Salad Mix
Radishes 

Red Onions

Strawberries
Turnips

Tuscano Kale

See Recipes from Tuesday 6/19

Tuesday, June 19

What's in the Box:

Arugula

Cilantro

Collard Greens

Baby Fennel

Radishes

Red Onions

Strawberries

Tuscano Kale

Recipes:
Fennel, Arugula & Strawberry Salad
1 cup balsamic vinegar
2 baby fennel bulbs with fronds
2-3 cups arugula
1 cup sliced almonds, toasted
Salt and freshly ground black pepper to taste
1 pint strawberries, hulled and quartered lengthwise
Optional: feta or goat cheese

• Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
• Remove the feathery fronds from the fennel bulb and chop.
• Cut the baby fennel bulb into very thin slices. Add to a salad bowl along with the arugula and almonds. 
• Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. 
• Sprinkle the strawberries, chopped reserved fennel fronds and feta cheese over the top and serve immediately.

Sautéed Collards and Kale

1 bunch collard greens

1 bunch kale

3 tablespoons olive oil

6 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 teaspoons fresh lemon juice

Dash cayenne pepper

• Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. 
• In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. 
• Add the garlic and cook, stirring, 30 seconds. 
• Add half of the collard greens and cook, stirring, for about 30 seconds. 
• Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. 
• Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
• Season with the salt, pepper, and lemon juice, and a dash of cayenne pepper, if desired.

Savory Breakfast Cereal (Swami Muktananda)

I used to eat this every morning when I lived in an Indian ashram. I recently rediscovered it as warm, delicious and filling. It goes well after morning meditation with cups of chai. The combination of grains and spices is dynamite. This cereal takes some prep time and can also be made at night and reheated in the morning. The toppings are key for balancing flavors. Let me know if you try it!
6-8 cups filtered water

1 teaspoon whole cumin seeds

1 teaspoon whole fenugreek seeds

1/4 teaspoon coriander seeds

1 teaspoon fine sea salt

1 small onion finely diced 

1 teaspoon fresh ginger root, grated 

1 tablespoon butter

1 cup any mix of cereal grains like millet, bulgur wheat, quinoa, steel-cut oats

1/4 cup dry shredded unsweetened coconut

1/2 small fresh green chile pepper (jalapeno or serrano), finely chopped (about 1 tablespoon)
or 1/2 teaspoon cayenne pepper

Toppings:

1/4 cup raisins

2-3 tablespoons Nutritional yeast

2-3 tablespoons minced cilantro

Diced fennel tops and onion greens (from your box)

• In a medium-sized pot, bring the water to a boil. 
• Add the spices, salt, pepper, onion, ginger; then simmer uncovered, for 5 minutes. 
• Add the coconut and grains. 
• Simmer 15 minutes until grains are cooked to preferred consistency.
• Stir in toppings and enjoy!

Friday, June 15

What's in the Box:

Chard/Tatsoi mix

Kale

Lemons

Onions

Radishes

Salad Greens

Turnips

Recipes:

Apple-Turnip-Radish Salad
3 small sweet, white turnips (or 1-2 large turnips)

1 apple

3-5 radishes

2-3 celery stalks with the leaves

1 carrot, shredded
3-4 cups salad greens
Optional: 1/3 cup toasted walnuts

Dressing ingredients:

Juice from 1 lemon

2-3 teaspoons extra virgin olive oil

1 teaspoon apple cider vinegar

2 teaspoons honey

Salt and pepper, to taste

• Slice turnips, radishes and apple into thinly-sliced, bite-sized pieces.  
• Chop celery and combine all the veggies with salad greens in a bowl.  
• Dress salad, chill and garnish with walnuts before serving.

Fresh Chard and Tatsoi

1 bunch of chard

1 bunch of tatsoi

1 tablespoon safflower oil

1 garlic clove

1 tablespoon fresh ginger

1 cup vegetable stock

1 tablespoon soy sauce or tamari

1 teaspoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 teaspoons arrowroot or cornstarch dissolved in ¼ cup cold water

Sesame seeds as a garnish

• Wash chard and tatsoi and coarsely chop stems and leaves.
• Measure oil into a small bowl and press garlic and grate ginger into oil.
• Combine stock, soy sauce, vinegar and sesame oil into a small bowl.
• Heat wok or large skillet to medium high heat. 
• Add oil-garlic-ginger mixture and immediately add chard and tatsoi.  Toss greens to coat with oil and cook until just wilted.  
• Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color.
• Add thickener and allow sauce to bubble and thicken.  
• Pour in serving dish and serve immediately, sprinkled with a light dusting of sesame seeds for garnish.

This is quick to prepare and makes a light side dish that may be served with any meal. Thanks to Mountain Harvest Organic (an Appalachian farm) for the recipe!