Friday, June 29, 2012

Recipe: Chard and Stems Recipe

Thanks Deidre for this recipe!

Put all ingredients into a large pot:
  • 1 large bunch or 2 medium bunches of chard, washed and chopped - INCLUDE stems (very important as they become delicious!)
  • 1 small onion sliced thinly
  • 1/2 cup chopped cilantro
  • few dashes of olive oil
  • tsp of paprika
  • tsp of salt
  • 1/4 cup water
Simmer on low for 45 minutes - YES do not be afraid to overcook. The stems will sweeten and the paprika makes it all slightly sweet/smoky. Just check in every 10 min to make sure its not sticking - if so add a tiny bit of water. YUM.

Thursday, June 28, 2012

Recipe: Swiss Chard Genoa Style

(a.k.a. Chard and Mushroom Casserole. Adapted slightly from the Talisman Italian cookbook.)

Thanks Clara for this recipe!

I just made this tonight, using yesterday's CSA chard and parsley. If I had an egg share this would have put the dish over the top, as I at this casserole tonight with a poached egg on top. It's also great as a side to just about everything. It's good warm or cold and reheats well under foil in the toaster oven. I also like making this dish a day ahead or earlier in the day; follow the recipe but stop before adding the breadcrumbs, and refrigerate. If you want to serve it hot, add the bread crumbs right before you bake it. This makes a thin casserole so I bake it in a rectangular dish, then serve it in four pieces.

1 bunch swiss chard
1/4 tsp salt
3/4 cup olive oil

2 medium onions, sliced
1 TBS parsley, chopped
2 cloves garlic, minced
1/4 to 1/2 lb mushrooms, sliced
a pinch of dried or fresh thyme

2 eggs, lightly beaten
1/2 tsp freshly ground pepper
4 TBS grated parmesan cheese
1/2 tsp salt
1/2 cup bread crumbs

Preheat oven to 375. Remove stalks from the chard, wash and shred. Place in a saucepan with 1/4 tsp salt and no water, cover and cook over moderate flame for 10 minutes, stirring often. Remove from fire and squeeze dry. (Chop it again at this point if the pieces are still big.) Place oil and onions in the saucepan and brown onions slightly. Add parsley, garlic, mushrooms, thyme and chard, cooking for 5 minutes. Remove from the heat and cool to room temperature. Add eggs, pepper, parmesan and salt. Grease casserole dish and sprinkle with bread crumbs. Pour chard mixture into casserole and top with remaining bread crumbs. Bake for 20 minutes. Serves 4.

Wednesday, June 27, 2012

Recipe: Quick and Good Bread and Butter Pickles

This is one of my favorite summer recipes. I keep these on hand throughout the season for household use, and also for a quick gift for bbqs and summer picnics (always a big hit). The best part is that unlike a more traditional pickle, this recipe takes just a few hours to be ready to eat, minimal hands-on prep, and few staple pantry ingredients. People are always amazed that something so good could be so easy to make. Use on burgers (beef, turkey, or veg), or as part of a simple appetizer plate. If you want fewer pickles, this recipe can easily be halved (using only 2 cucumbers).

1 medium onion, halved and sliced thin
1 pound pickling cucumbers (4 of the cucumbers we received in this week's share), sliced crosswise into 1/8 inch discs (I use a mandolin for easy slicing, but a cuisinart slicing disc or just a sharp knife works just as well)
1 tablespoon kosher salt
1 cup cider vinegar
3/4 cup sugar (I use an organic white sugar, but any white sugar will do)
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seed
1/8 teaspoon ground turmeric

In a colander, toss sliced cucumbers, sliced onion, and salt. Let stand 1 hour in the sink (or over a plate - any drained liquids can be discarded).Bring vinegar, sugar, mustard seeds, celery seed, and tumeric to a boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge into the liquid. Cover and cook until cucumbers turn slightly brownish, about 5 minutes.Remove from heat, and pour cucumber mix into a glass container or bowl. Refrigerate, uncovered, for about 2 hours (I sometimes speed up this process by putting the bowl in the freezer for 30 minutes). After pickles are sufficiently chilled, put in covered glass containers and store for up to 3 weeks in the fridge.

from CooksIllustrated.com

Recipe: Zuccanoes!

Thanks Tara for sharing this recipe!
Recipe Adapted from Moosewood cookbook
  • 4 medium-sized zucchini (or two large)
  • 1-2 Tablespoons olive oil
  • 1 medium-sized white or yellow onion, minced
  • 1 pound mushrooms, minced
  • 4 cloves garlic, minced
  • 1 cup slivered almonds
  • 3 Tablespoons lemon juice
  • 1 cup grated swiss or cheddar cheese (I used Daiya and it was delicious)
  • A handful of fresh herbs or a few pinches of dried herbs (any combination of parsley, dill, marjoram, basil or thyme)
  • 1 1/2 cups brown rice (the measurement is for uncooked, but cook before mixing in)
  • Salt and pepper to taste
  • (optional: you can mix in tomato paste and/or top with breadcrumbs if you like)
Cut the zucchini lengthwise down the middle and use a spoon to scoop out the insides, leaving a shallow space for the filling. The remaining zucchini should be about 1/4 - 1/2" thick. I also slice off a bit of skin lengthwise on the underside of the zucchini to give it a flat base to sit on. Mince the zucchini insides and set aside.

Preheat oven to 350 degrees. Heat the olive oil in a medium-sized nonstick skillet. Add the onion and a sprinkle of salt. Saute the onion for several minutes (until translucent but not brown) before adding the mushrooms and the zucchini insides. Turn up the heat and stir continuously for 8-10 minutes so that the vegetables brown nicely and the liquid evaporates.

Turn off the heat. Add the garlic, nuts, lemon juice and rice, and stir for another minute or so. Turn off the heat and add the cheese and herbs. Season with salt and pepper. Scoop the filling into each hollowed zucchini and top with a sprinkling of bread crumbs.

Put the filled zuccanoes on a baking sheet and into an oven preheated to 350-375 degrees. Bake until the zucchini is heated through and the filling has a nice brown crust (about 30 - 40 minutes - the larger the zucchinis, the longer yuo should cook them).

Tuesday, June 26, 2012

Share Items for June 27 & 30

IMPORTANT! next week WEDNESDAY pickups are MOVED TO TUESDAY JULY 3, so as not to conflict with July 4 holiday. Same times as usual. Remind all your friends and family!

Share items for June 27, 30:
2 lb mixed zucchini (green, yellow)
4 pickling Cucumbers and 1 large Asian burpless Cucumber (long)
1 bunch carrots
1 bu arugula
1 bu kale
1 bu Swiss chard
Mesclun lettuce (1 bag for sites w/o scale, .25 lb for sites w/scale)
Parsley (1 bu or .10 lb for sites w/scale)

Fruit share: 3 pints organic blueberries (some locations, 2 pints blueberries and 1 pint other berries)

Flower share: sunflowers, lavender, cosmos, ryegrass, and more!

Egg share: ½ dozen pastured eggs

Farm news: Late blight, the dreaded fungus that wipes out potato and tomato crops, has been found in multiple gardens and a few farms in our area. In any case, we continue to scout frequently and so far have not found it on our farm. The “new” potatoes are sizing up well, including red, white, and blue varieties that you are sure to see in the share within the month! The Asian burpless cucumbers you are getting this week have one of our favorite crops of this year so far, with great flavor and firm texture, and also “burpless” which means just what it sounds like, they don’t make you burp! (i.e. they don’t bother your stomach even if you are someone who can’t always eat cucumbers).


Recipe: Raspberry Buttermilk Cake

Thanks Andrea for sharing this recipe!

Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries,
but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Yield: Makes 6 servings

Active Time: 15 min
Total Time: 1 hr

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2
minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with
flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with
remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool
in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a
plate.

Recipe: Escarole Gratin

We made this delicious gratin from the March 2012 issue of Everyday Food. The link to the recipe seems to be broken on Martha Stewart's site, but someone else posted it here. Since we only got one head of escarole in last week's share, we halved it. It turned out great!

July 4 Holiday Pick-Up Has Been Changed

Important Reminder:  Since the July 4 holiday falls on Wednesday, next week's pick-up has been moved to Tuesday, July 3. Have a great holiday!

Monday, June 25, 2012

tABLE Health at 6/20 Distribution

At last Wednesday's distrbution, we were fortunate to have Rachel Saks and Ora Wamflash on-site to distribute recipes featuring produce from this week's share. For more recipes and ideas (and for information on their upcoming class at Brooklyn Commune), visit www.tablehealth.com.

Herbed Tilapia Cakes
with green goddess horseradish sauce
Approximately 10 servings

Cakes
1 ½ pounds tilapia, cut into small pieces
1 medium red onion, quartered
2 cloves garlic
½ cup parsley
½ cup cilantro
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil

Sauce
8 oz. silken tofu
2 tablespoons reduced fat mayonnaise
1 medium bunch Swiss chard
3 cups arugula
¼ cup parsley
¼ cup cilantro
1 tablespoon lemon juice
3 tablespoon white wine
2 tablespoons white horseradish
1/8 teaspoon pepper
¼ teaspoon kosher salt

To prepare cakes: chop the tilapia in a food processor until smooth and transfer it to a mixing bowl. Chop the red onion, garlic, and herbs in the food processor until they are in small pieces, but not minced. Add the onion mixture to the fish along with the olive oil, salt and pepper.

Heat olive oil in the bottom of a sauté pan over medium heat. With wet hands, form the fish into ¼ cup sized patties and sauté until browned and opaque in the center, about 4 minutes per side.

To prepare sauce: combine all ingredients in a food processor and puree until smooth. Add more white wine for a thinner sauce if needed. Top the fishcakes with the sauce and serve hot or at room temperature.


Zucchini Carpaccio with Fresh Herbs
Serves 6

3 cups thinly sliced zucchini (about 3 zucchini)
¼ cup loosely packed mint leaves, chopped
¼ cup loosely packed cilantro leaves, chopped
¼ cup loosely packed basil leaves, chopped
¼ cup red wine, tarragon or champagne vinegar
¼ teaspoon kosher salt
1 teaspoon honey
¼ teaspoon pepper
1 tablespoon olive oil

In a large bowl, mix zucchini slices with fresh herbs. In a small bowl or glass, whisk together vinegar, salt, honey, and pepper. Continue whisking and slowly stream in olive oil. Pour mixture over zucchini and mix well. Let marinate at least 30 minutes or up to 24 hours. Serve cold.


Spaghetti al Limone with grilled asparagus and escarole
Serves 6

1 bunch asparagus, woody ends removed
1 head escarole, quartered
2 tablespoons olive oil + extra for brushing
1 pound whole grain spaghetti
2 tablespoons + 2 teaspoons lemon zest
4 cloves garlic, minced
2 tablespoons chopped dill
6 tablespoons lemon juice
½ cup pasta water, reserved
Salt and pepper to taste
½ cup fresh grated parmesan

Grill asparagus on oiled grill pan or outdoor grill over high heat for about 3 minutes (depending on thickness) until it is bright green and crisp. Set aside and let cool. Cut spears into thirds.

Brush escarole with olive oil and grill 3 minutes per side until wilted and browned. Set aside and let cool. Remove the ends and cut into 1-inch thick slices.

Meanwhile, cook spaghetti in salted water according to package instructions, reserving ½ cup of the water before draining. Heat 2 tablespoons of olive oil in a small sauté pan over medium heat and add 2 tablespoons lemon zest, garlic, and dill; sauté 1-2 minutes until garlic just begins to brown. Add the lemon juice and pasta water and bring to a boil. Toss the cooked pasta with the lemon mixture and vegetables, season with salt and pepper, and garnish with remaining 2 teaspoons of lemon zest and parmesan cheese

Tuesday, June 19, 2012

Recipe: Sauteed Swiss Chard & Chickpeas

This is a great recipe for incorporating some of the greens we have been getting these first few weeks: it can be served hot or at room temperature, can be a main course or a side dish, and can be made with chard or kale (although I used chard here). It’s a good addition to any middle eastern meal.


Serves 4
Ingredients
1 bunch swiss chard or kale
¼ cup olive oil
2 carrots, peeled and cut into ¼ inch half moons
½ teaspoon caraway seeds
1 14 oz. can chickpeas, rinsed and drained
1 garlic clove, minced (or 2 chopped garlic scapes)
2 tablespoons chopped cilantro
Squeeze of lemon
Salt and pepper
Greek yogurt (optional)


Clean the chard stalks, and then blanch in boiling salted water for 4 minutes. Drain, rinse with cold water, squeeze the leaves dry, and then chop them roughly.

Heat the oil in a large saucepan. Add the carrots and caraway seeds, and sauté for about 5 minutes on medium heat. Add the chard and chickpeas and cook for another 5 minutes, stirring occasionally. Add the garlic, cilantro, lemon juice, and salt and pepper to taste.

Serve hot or at room temperature, with a dollop of greek yogurt and a drizzle of olive oil if desired.

Share Items for June 20 & 23

Hi everyone, Here is news from the Farm and this week's expected share list:


Farm news: The weather report is telling us that this beautiful,
warm-but-not-too-hot, sunny weather (great for growing everything) will end
this week, with a heat wave. We know that the heat will tell many of our
spring greens “you are about to die”, and in response they will start to
flower/set seed, known as “bolting, ” their way of saying “I will at least
make babies (seeds) before I die.” Unfortunately, once greens start to bolt,
they’re usually not really edible because the taste changes and they get
more woody and bitter.

In order to try to give you maximum value in your share, we’ll be harvesting
many of these heat-intolerant greens, and giving them to you this week. We
hope you don’t feel overwhelmed by all the food, but rather pleased by the
quantity. Even the farmers have bunches of wilted kale in our fridge
sometimes – you can still cook it like that – or cook them right after you
receive them, and then freeze them for later. We made a nice “spanikopita”
this weekend with grilled zucchini slices, sautéed kale, and cottage cheese.
Or give some away to turn your neighbor into a kale convert. Thanks for
supporting our farm!

Share items for June 20, 23, 2012:
1 bu Swiss Chard
1 head lettuce
1 head bok choi
1 head escarole
zucchini
Peas (some locations) OR  beets (some locations)
1 bu cilantro
Possibly: kale

Fruit share: 1 pints organic blueberries, and one quart strawberries

Flower share: cut flowers: Teddy Bear sunflowers, cosmos, and more!

Friday, June 15, 2012

Indian Cooking Class with Mukti

I am pleased to announce that we have arranged a CSA cooking class with neighbor cooking instructor Mukti Banerjee!!   We will be cooking and eating Indian dishes using seasonal vegetables.
  
Free CSA Indian Cooking Class
Date: Saturday September 8th at 12:30pm
Location: Mukti's home in Kensington - 816 Beverly Rd.
RSVP: The class is free to CSA members. Space is limited, email Zoya if you want to sign up.


In the mean time, Mukti has 2 other classes scheduled in June and July:


Fish and Vegetarian dishes: Learn From Mukti
Date and Time: June 23, 3:30-6:00pm
Place: 816 Beverley Road, Brooklyn Ny11218
Cost: $50 per person
Menu:
  • Shahi Fish (Salmon in onion, ginger, garlic and tomato)
  • Tilapia in white sauce and red bell pepper
  • Saag Paneer  (Spinach and home made Indian cheese)
  • Jafrani Cauliflower(Cauliflower, in yogurt, onion, ginger, garlic and other aromatic spices)
The Spirit of India: Delectable dal and vegetarian dishes (all gluten free)
Date and Time: July 2nd,  6:30-9pm
Place: 792 Columbus Ave, #14D, New York, NY 10025
Cost: $50 per person
Menu:
  • Chana dal with coconut
  • Aloo, gobi, matar, (cauliflower, potatoes and green peas curry)
  • Bigan Bharta( smashed eggplants with onion, ginger and cilantro and other spices)
  • Vegetable Pulao( rice with carrots, raisins and cashews with other spices)
  • Mango Lassi
Mukti’s Kitchen

Monday, June 11, 2012

First Saturday Distribution - 6/9/12

Here is a photo of our first Saturday Distribution.  We had beautiful weather and beautiful produce!

Sunday, June 10, 2012

First Week Goodness!

Hurray for the start of summer and the start of the summer CSA!

I was so excited to get garlic scapes this week. I always make an easy spread with some of them. Just put white beans, olive oil, lemon juice, coarse sea salt, fresh ground pepper, and garlic scapes in the food processor; all to taste.

We ate it with some of the sugar snap peas and radishes from this week's distribution and spread on multigrain toasts.

Tonight we used more scapes and the arugula in a modified version of this favorite recipe from Jaime Oliver. We usually refer to this dish as "the world's greatest dinner." It's that good!
 And then there was the first pie of the season! A classic strawberry rhubarb. I make a lot of pies and swear by the Joy of Cooking Flaky Crust with 1/2 shortening, 1/2 butter. I also never deviate from serving it a la mode!


Saturday, June 9, 2012

Recipe: EASY no-bake strawberry rhubarb pie

Hi CSA-ers--
After much conversation about strawberry-rhubarb pie this morning at the pickup, I wanted to share a great, easy no-bake recipe I got online here: www.care2.com/greenliving/strawberry-rhubarb-icebox-pie.html


I used much less sugar, about 1/3 C, and added some lemon juice instead of vanilla and butter.  Of course a prepared graham cracker crust is so easy, and of course a homemade tastes a lot better.  You could also stick with the sweetness but add a layer of cream cheese or neufchatel whisked with a little sugar on the bottom--this helps make a smaller amount of fruit go farther too!


Here's a picture of what's left of the one I made earlier this week :)



Happy no-baking!
--Meagan



NGREDIENTS
1/4 cup cornstarch
3/4 cup water
3/4 cup sugar
4 1/2 cups chopped rhubarb stalks (about 1 1/4 pounds), or one 20-ounce bag frozen chopped rhubarb
2 cups fresh strawberries, hulled, or frozen strawberries, thawed
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 prepared crumb crust

1. Combine the cornstarch and 1/4 cup of the water in a small bowl and stir until the mixture is combined.
2. Combine the sugar, rhubarb, and the remaining 1/2 cup of water in a medium-size saucepan. Bring the pot to a boil. Reduce the heat to medium-low and simmer the rhubarb until it is soft and falling apart and most of the water has evaporated, about 5 to 7 minutes. Stir in the cornstarch mixture and cook, stirring constantly, over medium heat until the mixture is thickened. Cook an additional 2 minutes. Remove the pot from the heat and stir in the strawberries, butter, and vanilla.
3. Scrape the mixture into the prepared crust. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least six hours and up to one day.

Thursday, June 7, 2012

Recipe: Rhubarb Simple Syrup


Rhubarb Simple Syrup

At yesterday’s distribution, there was a lot of talk about what to do with this week’s rhubarb. With those beautiful strawberries, you could make a pie, crumble, or jam, which would be tasty. But if you are limited in time, or just want something simple, this syrup might be just the thing. I made a lot of it last summer, and it was always a hit. It stores for months in the fridge too.

The syrup can be mixed with seltzer water for a fresh rhubarb soda, or for a more adult beverage, use it with white rum, lime, and mint in a mojito; fresh lime juice and tequila for a margarita; or with vodka and seltzer.

1 1/2 cups of rhubarb, roughly chopped
1 cup of sugar
1 1/2 cups of water


Place the ingredients into a medium sized pot. Bring water to a boil, then reduce heat to a simmer and cook for an additional 15 to 20 minutes. Let cool, then strain into a jar. Store in the fridge.

*Don’t throw away the strained solids! They are great stirred into greek yogurt or oatmeal for breakfast, or spooned over ice cream for dessert.

Monday, June 4, 2012

Recipe: Braised Broccoli Rabe


Braised Broccoli Rabe
This is a foolproof – and so simple – recipe for this week's broccoli rabe. It’s adapted from Mario Batali’s Molto Italiano, and is my go-to side dish for broccoli rabe when I just don’t have the time to stand over the stove.
Serves 2.
3 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon hot red pepper flakes
1 bunch broccoli rabe, trimmed and washed well but NOT dried
In a deep pot (large enough to hold the broccoli rabe), heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until the garlic softens a bit, about 3 minutes (make sure the garlic doesn’t burn – if it starts looking too brown, pull the pot off the heat for a minute).
Then, add the still wet broccoli rabe to the pot, give a stir, and cover the pot tightly. Cook until the broccoli rabe is tender, about 20 to 30 minutes (no need to check on it frequently). Salt to taste or add some chopped black olives and serve hot.

Share Items: Week 1 and Week 2


Here is the share list for weeks 1 and 2  (remember some items are tentative):

Week 1: Wednesday June 6th and Saturday June 9th
Head lettuce
Broccoli raab
Radishes
Arugula
Mesclun
Possibly: kale or mustard greens

Fruit: strawberries

Week 2:  Wednesday June 13th and Saturday June 16th
Kale
Spinach
Radishes
Broccoli raab
Snap peas
Mesclun lettuce
Bok choi
Possibly: garlic scapes

Fruit: strawberries