I'm making this for my family tonight before the kids go out trick or treating. It's one of our family favorites, and a great way to utilize many of the yummy vegetables from our fall farmshare. :) This is good for getting rid of Thanksgiving leftovers, too, FYI.
Winter Vegetable and Roast Turkey Chowder
from Soup's On! by Leslie Jonath and Frankie Frankeny
3 slices of bacon, diced
1 large yellow onion, diced
2 large celery stalks, cut into small slices
2 large red potatoes, peeled and diced
1 small butternut squash, peeled and diced
7 cups low-sodium chicken broth
2 cups chopped Swiss chard or kale
2 cups roast turkey, diced
1 medium zucchini, diced (optional)
2 tablespoons minced fresh flat-leap parsley
1 tablespoon minced fresh thyme
salt and pepper to taste
In a heavy 6-8 quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Remove with slotted sppon to a plate. Set aside. Pour off all but 2 tablespoons (approx.) of the bacon fat and return the pot to medium heat. Add the onion and celery. Saute until the vegetables are soft but not browned, 3-5 minutes.
Add the potatoes, squash, and broth. Bring to a boil and reduce heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 min. Add the chard, turkey, zucchini (if using), parsley, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. (I find you don't need much!) Ladle the soup into warmed bowls or mugs to serve.
Monday, October 31, 2011
Thursday, October 13, 2011
Beet Tzatziki -- yummmm!
Leah, you might even like this. Recipe from Spice by Ana Sortun. We had it as a spread (like hummus) on really delicious rustic homemade bread. But the recipe says it's good as a side with grilled salmon or served with vegetable crudites and pita bread. It's soooo good.
4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill
Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.
Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.
4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill
Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.
Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.
Sunday, August 14, 2011
Herbed-Summer-Squash-and-Potato-Torte-with Parmesan
- 1 bunch green onions, thinly sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
- 6 teaspoons olive oil
preparation
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Read More http://www.epicurious.com/recipes/food/views/Herbed-Summer-Squash-and-Potato-Torte-with-Parmesan-105167#ixzz1V0i9B5gp
Tuesday, August 2, 2011
Zucchini i Bruschetta
Found this recipe on the family dinner website and it was DELICIOUS!!!! I want to make it every night now. The lemon is definitely the key ingredient.
To Make
Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.
Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.
Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.
Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.
To Make
Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.
Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.
Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.
Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.
Friday, July 22, 2011
Refreshing Summer Drink
Ok so if you are like us you have a million cucumbers sitting around. I tried this recipe for a cucumber lime summer drink and it was a BIG hit! I only needed 2 1/2 limes to get to half cup. I would cut sugar in half next time too. Try it out.
Thursday, July 21, 2011
Frittata
A wise friend told me that she makes a frittata every week with whatever leftover veggies she has in the house. I have now started doing this as well and it pleases everyone in the house. Tonight I used peppers and green onions from the farm. I even saw a recipe for zucchini frittata but I haven't tried that yet. Here is a basic recipe that I use and then add to it. Good use of the abundance of veggies we all have hanging around. Now if only I could make a beet frittata....
Sunday, July 17, 2011
Good Website
Our CSA sent us a link to this website and I used a recipe for Swiss Chard last night. Looks like it has a lot of good ideas. Let me know if you use any and how you like them!
http://simplyrecipes.com/
http://simplyrecipes.com/
Monday, July 11, 2011
Summer Squash
This recipe for summer squash was excellent. We made it with grilled swordfish and everyone loved it. Very quick.
Summa Squash and Zucchini Side
so, thanks for letting me join the community. I am a member of the Weir River share, please don't think any less of me....
We got a bunch of good stuff this week including some really nice summer squash and zucchini. I am not a huge texture fan of these so I decided to change it up a little.
I cut them into rounds and dipped them into a mixture of breadcrumb, parmesan and red pepper fakes. I had also picked some fresh Sage and I made some Sage butter to pour over it once they were covered with above mixture. I put them on a pam-sprayed cookie sheet at 425 for 20 minutes. I actually flipped in the middle because the butter started to brown a little early. It was quick and easy way to get some texture into a veg that i usually don't love. I served it with a Masala dipping sauce from Trader Joes, I loved it and wife didn't. I figured an alternative dip next time would be tomatoes and sundried tomatoe and light cream or OJ.
I found a version of this on the Wole Food Mobile App.
Friday, July 8, 2011
Snap Peas & Veggie Sandwich
Anyone have suggestions for what to do with snap peas? I have no clue. Thanks!
K's Veggie Sandwich - my husband's simple veggie sandwich
Mix equal portions of cucumber & tomato in a bowl, drizzle with olive oil and add scallions, salt & pepper to taste. Dress bread with hummus and fill with cucumber/tomato/scallion mixture. You can also add bacon, ham or prosciutto, but it is quite nice as a meatless sandwich.
Enjoy!
K's Veggie Sandwich - my husband's simple veggie sandwich
- bread - we use either ciabatta or baguette, although you could do it with lavash, pita or tortilla wrap
- cucumber - peeled, seeded and cut into small chunks
- tomato - we prefer Roma - seeded and cut into small chunks
- scallions/green onions - chopped up small
- hummus
- olive oil
- salt & pepper
Mix equal portions of cucumber & tomato in a bowl, drizzle with olive oil and add scallions, salt & pepper to taste. Dress bread with hummus and fill with cucumber/tomato/scallion mixture. You can also add bacon, ham or prosciutto, but it is quite nice as a meatless sandwich.
Enjoy!
Wednesday, June 29, 2011
Oleana Restaurant in Cambridge
Hi all,
We get our farmshare at Siena Farms in Sudbury. The head farmer dude is married to Ana Sortun, head chef at Oleana Restaurant in Cambridge.
Oleana is among my top 3 favorite restaurants in the Boston area. I love it, first, because they are the epitomy of everything this blog is all about. They use a lot of local, organic ingredients, most from Siena Farms. But aside from that, the food is just AWESOME.
I have Ana's cookbook, Spices, but her recipes are pretty time-consuming. Still worth the money if you're really into cooking. But if not, then I come to edge of DEMANDING that you at least go sample her food (and taste a bit of our farmshare) at Oleana Restaurant. So good.
Leah: We should do our next double-date there. You and Cory would love it. They have an outdoor seating area that's just like, "Ahhhh, yes...this is summer!"
Amari
We get our farmshare at Siena Farms in Sudbury. The head farmer dude is married to Ana Sortun, head chef at Oleana Restaurant in Cambridge.
Oleana is among my top 3 favorite restaurants in the Boston area. I love it, first, because they are the epitomy of everything this blog is all about. They use a lot of local, organic ingredients, most from Siena Farms. But aside from that, the food is just AWESOME.
I have Ana's cookbook, Spices, but her recipes are pretty time-consuming. Still worth the money if you're really into cooking. But if not, then I come to edge of DEMANDING that you at least go sample her food (and taste a bit of our farmshare) at Oleana Restaurant. So good.
Leah: We should do our next double-date there. You and Cory would love it. They have an outdoor seating area that's just like, "Ahhhh, yes...this is summer!"
Amari
Radishes (and cilantro)
I have a hard time figuring out how to use radishes, partly because I just don't like them that much. But I do enjoy them in this salad. (This is a great side at a cookout instead of potato salad -- high protein, low carbs.)
Edamame Salad
Adapted from The South Beach Diet, by Arthur Agatston, M.D. (Rodale Press, 2003)
1 bag frozen shelled edamame (cooked according to directions on bag and cooled)
1/2 c. rice vinegar
1 Tblsp vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes, cut in half and thinly sliced
1 c. loosely packed chopped fresh cilantro leaves
Toss everything together in a large bowl. Serve chilled or at room temp.
Edamame Salad
Adapted from The South Beach Diet, by Arthur Agatston, M.D. (Rodale Press, 2003)
1 bag frozen shelled edamame (cooked according to directions on bag and cooled)
1/2 c. rice vinegar
1 Tblsp vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes, cut in half and thinly sliced
1 c. loosely packed chopped fresh cilantro leaves
Toss everything together in a large bowl. Serve chilled or at room temp.
Kale
Two wicked easy and yummy recipes for using up your kale:
Kale Saute
olive oil
1/2 onion
2 slices prosciutto
1 bunch kale
pepper (optional)
Prep:
Dice 1/2 an onion, set aside. In a large frying pan, heat ~2 Tblsp olive oil over med-high heat. Meanwhile, rinse kale and rip/cut into pieces. (Don't worry about draining it too much after rinsing -- a little water on the leaves is good for cooking.) Set aside.
Cooking:
When the oil is hot, add onion and saute for a couple minutes until tender. Using kitchen shears, snip pieces of proscuitto into pan. Stir a couple times until everything is sizzling. Add kale. Sautee (stirring often) just until everything is wilted/tender, but still nice and green. If needed, add a little water and olive oil to keep things from sticking to the pan. Try not to overcook. Top off with some black pepper if desired. Serve hot.
Shannon Allen's Kale & Arugala Salad
Shannon Allen is the wife of Ray Allen from Boston Celtics. This is what Shannon serves Ray after a rough game w/ lots of bruises. Apparently, kale is one of the best foods to eat to help your body heal from bruising! I was leary of using the combo of these greens raw in a salad (too strong/harsh?) but I was totally wrong. It's sooo yummy.
Salad:
1 c. arugala leaves, cut in thin strips
1 c. kale leaves, cut in thin strips
1/2 c. raspberries
1/2 c. smoked almonds, chopped
Dressing:
Juice from 1/2 a grapefruit
Juice from 1 lemon
2 Tblsp olive oil
2 Tblsp balsamic vinegar
Enjoy!
Kale Saute
olive oil
1/2 onion
2 slices prosciutto
1 bunch kale
pepper (optional)
Prep:
Dice 1/2 an onion, set aside. In a large frying pan, heat ~2 Tblsp olive oil over med-high heat. Meanwhile, rinse kale and rip/cut into pieces. (Don't worry about draining it too much after rinsing -- a little water on the leaves is good for cooking.) Set aside.
Cooking:
When the oil is hot, add onion and saute for a couple minutes until tender. Using kitchen shears, snip pieces of proscuitto into pan. Stir a couple times until everything is sizzling. Add kale. Sautee (stirring often) just until everything is wilted/tender, but still nice and green. If needed, add a little water and olive oil to keep things from sticking to the pan. Try not to overcook. Top off with some black pepper if desired. Serve hot.
Shannon Allen's Kale & Arugala Salad
Shannon Allen is the wife of Ray Allen from Boston Celtics. This is what Shannon serves Ray after a rough game w/ lots of bruises. Apparently, kale is one of the best foods to eat to help your body heal from bruising! I was leary of using the combo of these greens raw in a salad (too strong/harsh?) but I was totally wrong. It's sooo yummy.
Salad:
1 c. arugala leaves, cut in thin strips
1 c. kale leaves, cut in thin strips
1/2 c. raspberries
1/2 c. smoked almonds, chopped
Dressing:
Juice from 1/2 a grapefruit
Juice from 1 lemon
2 Tblsp olive oil
2 Tblsp balsamic vinegar
Enjoy!
Friday, June 24, 2011
Orzo Salad with Zucchini and Feta
Ok, this is for when the zucchini starts to roll in- very good summer salad, really light!
8 oz orzo (1/2 box)
3 TB olive oil
3 TB white wine vinegar
1/2 tsp crushed red pepper
3/4 tsp salt
1/4 tsp pepper
3-4 small zucchini cut into half moons
8 oz feta
1/4 cup fresh chopped dill
1) Cook the orzo- drain and run under cold water to cool
2) Combine oil, vinegar, red pepper, salt and pepper. Add zucchini and let marinate, tossing occasionally for 20 mins
3) Add the orzo, feta and dill to zucchini mixture and toss to combine
8 oz orzo (1/2 box)
3 TB olive oil
3 TB white wine vinegar
1/2 tsp crushed red pepper
3/4 tsp salt
1/4 tsp pepper
3-4 small zucchini cut into half moons
8 oz feta
1/4 cup fresh chopped dill
1) Cook the orzo- drain and run under cold water to cool
2) Combine oil, vinegar, red pepper, salt and pepper. Add zucchini and let marinate, tossing occasionally for 20 mins
3) Add the orzo, feta and dill to zucchini mixture and toss to combine
Strawberry Vinaigrette Salad
This salad takes 2 seconds to make and is pretty tasty- good use for the spinach! (I didn't have the worcestershire sauce and it still tasted fine, also didn't have almonds, haha or poppy seeds). I also did not put the dressing right on the salad- I just scooped it onto the salad on the plate- there was a ton of dressing leftover!
1 lb spinach
1/2 lb romaine lettuce
1 1/2 cups strawberries
Almonds, slivered
Dressing:
1/2 cup sugar
1/4 cup cider vinegar
1/2 tsp minced onion
1/4 tsp paprika
1/4 tsp worcestershire sauce
1/2 cup olive oil
1 TB sesame seeds
1 TB poppy seeds
Enjoy!
1 lb spinach
1/2 lb romaine lettuce
1 1/2 cups strawberries
Almonds, slivered
Dressing:
1/2 cup sugar
1/4 cup cider vinegar
1/2 tsp minced onion
1/4 tsp paprika
1/4 tsp worcestershire sauce
1/2 cup olive oil
1 TB sesame seeds
1 TB poppy seeds
Enjoy!
Thursday, June 23, 2011
Veggie Lasagna
I made an all veggie lasagna tonight. I took a traditional lasagna recipe and threw in chopped up spinach and bok choy and some pea tendrils from my CSA. The spinach and bok choy were a good idea, but the pea tendrils were gross. I had read that you can use them anywhere you would use spinach, but that is a lie! They were nothing like spinach and actually tasted like burnt hair. Better luck next time.
I had repeated success with my 2nd round of broccoli and bok choy stromboli, largely due to the addition of my most favorite food in the ENTIRE world... BACON!! I made several stromboli to freeze and even managed to eat one for lunch today. Yum!
Eventually, I am going to need to find recipes for cooking veg that do not involve cheese, but for now I am just happy to be making things with green ingredients! Small steps people, bok choy is a big deal!
I had repeated success with my 2nd round of broccoli and bok choy stromboli, largely due to the addition of my most favorite food in the ENTIRE world... BACON!! I made several stromboli to freeze and even managed to eat one for lunch today. Yum!
Eventually, I am going to need to find recipes for cooking veg that do not involve cheese, but for now I am just happy to be making things with green ingredients! Small steps people, bok choy is a big deal!
Saturday, June 18, 2011
Beets, Scapes and Bok Choy - OH MY!
I tried two new recipes and modified another one for dinner tonight. Everything turned out GREAT and the best part, every dish contained an item from my farm share this week!
First, as a side dish, I made Quick Pickled Beets . Aside from being in love with Martha Stewart's craftiness and her eye for "good things", I really like her recipes. There was a huge gallery of recipes just for beets on her website. I did take special care not to turn my kitchen beet-red and the preparation was super easy. It takes about a 1/2 hour for the beets to cook on the stove, but vinegary kick of the final dish was worth the wait.
Second, I figured out what to do with garlic scapes... make PESTO!! I found a recipe for Garlic Scape Basil Pesto and ran out to my garden to snip a few leaves off my basil plants. This is another easy recipe, but do not be tempted to add any extra garlic to this recipe because the scapes really have enough flavor, but you can add pine nuts, even though they are not listed. The pesto was really nice on a fresh baguette, but I had bigger plans.
Enter recipe #3 - Broccoli, Tomato and Mozzarella Stromboli from my go-to-gal, Martha. I made a few changes to the recipe and they really paid off. I kept the broccoli and mozzarella in my stromboli and omitted the garlic, marinara and salami. Instead, I added my garlic scape pesto and bok choy. Since I was using fresh broccoli and bok choy, I chopped them into 1 inch pieces, steamed the broccoli and bok choy stems for 3 minutes and the bok choy leaves for 1 minute. I dumped the veg into a bowl of ice water after steaming, pseudo-blanching them, I guess. I spread the pesto on the pizza dough, then a layer of the broccoli & bok choy mixture and topped it off with mozzarella. I followed the rest of the recipe to roll them up and bake. They were delicious!!
First, as a side dish, I made Quick Pickled Beets . Aside from being in love with Martha Stewart's craftiness and her eye for "good things", I really like her recipes. There was a huge gallery of recipes just for beets on her website. I did take special care not to turn my kitchen beet-red and the preparation was super easy. It takes about a 1/2 hour for the beets to cook on the stove, but vinegary kick of the final dish was worth the wait.
Second, I figured out what to do with garlic scapes... make PESTO!! I found a recipe for Garlic Scape Basil Pesto and ran out to my garden to snip a few leaves off my basil plants. This is another easy recipe, but do not be tempted to add any extra garlic to this recipe because the scapes really have enough flavor, but you can add pine nuts, even though they are not listed. The pesto was really nice on a fresh baguette, but I had bigger plans.
Enter recipe #3 - Broccoli, Tomato and Mozzarella Stromboli from my go-to-gal, Martha. I made a few changes to the recipe and they really paid off. I kept the broccoli and mozzarella in my stromboli and omitted the garlic, marinara and salami. Instead, I added my garlic scape pesto and bok choy. Since I was using fresh broccoli and bok choy, I chopped them into 1 inch pieces, steamed the broccoli and bok choy stems for 3 minutes and the bok choy leaves for 1 minute. I dumped the veg into a bowl of ice water after steaming, pseudo-blanching them, I guess. I spread the pesto on the pizza dough, then a layer of the broccoli & bok choy mixture and topped it off with mozzarella. I followed the rest of the recipe to roll them up and bake. They were delicious!!
Friday, June 17, 2011
Kohlrabi
Ok, we got Kohlrabi in the share this week- anybody know what to do with that? And I second Johanna- what about garlic scapes?
Broccoli Salad
This is a salad my mom has made for years and it is yummy! Tara and I are going to add cauliflower to it as well since we have both from our farm share this week.
3 cups broccoli
2 oz shredded cheddar cheese
1/3 c raisins
1/4 c red onions
2 tsp lemon juice
6 slices bacon crumbled (but if Johanna an I make it we double this!)
Dressing:
1/2 c. mayo
2 T sugar
1. Mix first 5 ingredients
2. Mix mayo/sugar together and mix with salad
3. Add bacon right before serving
Enjoy!
3 cups broccoli
2 oz shredded cheddar cheese
1/3 c raisins
1/4 c red onions
2 tsp lemon juice
6 slices bacon crumbled (but if Johanna an I make it we double this!)
Dressing:
1/2 c. mayo
2 T sugar
1. Mix first 5 ingredients
2. Mix mayo/sugar together and mix with salad
3. Add bacon right before serving
Enjoy!
Thursday, June 16, 2011
Recipe
White Hakurei Turnip Gratin
Ingredients:
1 Tablespoon butter
1 teaspoon dry thyme
3/4 teaspoon salt
1/4 tsp. freshly ground pepper,
1/8 - 1/4 teaspoon cayenne pepper.
1/2 cup heavy cream
1/2 cup gluten-free chicken stock
1/2 cup of fresh parmesan cheese
Directions:
Melt 1 Tablespoon butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.)
Wash one bunch of white hakurei turnips well, top and tail them, and slice them in 1/4 inch slices. Save the turnip greens for another recipe. You don’t need to peel the turnips. Layer the slices in the pan. Sprinkle the sliced turnips with 1 teaspoon dry thyme, 3/4 teaspoon salt, 1/4 tsp. freshly ground pepper, and 1/8- 1/4 teaspoon cayenne pepper.
Cook for 3 minutes over medium heat, then pour 1/2 cup heavy cream and 1/2 cup gluten-free chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely 1/2 cup of fresh parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away. Serve the turnips hot.
Recipe credit: www.gfzing.com
Wednesday, June 15, 2011
Week 1: CSA
Week 1: CSA
My CSA arrived today in the most adorable green box.
This week's farm share included:
- Beets
- Lettuce
- Spinach
- Hakurei Turnips
- Chinese Cabbage (Bok Choy or Tatsoi)
- Peas
- Garlic Scapes
- and a mystery food below - what is it?
I think I already have a plan for the Turnips & the Bok Choy. I am going to make a cheesy gratin for the turnips and then sauteed broccoli & Bok Choy.
I'll take suggestions for the beets and the garlic scapes.
Sunday, June 12, 2011
My CSA Arrives this Wednesday - Whoo hoo!
The countdown begins... my CSA is being delivered to my front porch by MetroPedal Power on Wednesday and I can't wait. It cost a bit more for the home delivery, but I wanted to make this first experience with a CSA a good one and didn't want any excuses for not picking up my share.
The Farmer Dave's website associated with my CSA has a Produce Id Guide on Flickr. I might be putting this to good use this week. Check it out http://www.farmerdaves.net/media/produce-id-guide
The weekly newsletter also contained a helpful article about preparing for your CSA http://www.seriouseats.com/2010/05/10-secrets-tips-for-making-the-most-of-your-csa.html
The Farmer Dave's website associated with my CSA has a Produce Id Guide on Flickr. I might be putting this to good use this week. Check it out http://www.farmerdaves.net/media/produce-id-guide
The weekly newsletter also contained a helpful article about preparing for your CSA http://www.seriouseats.com/2010/05/10-secrets-tips-for-making-the-most-of-your-csa.html
Tuesday, May 17, 2011
Zucchini Bread
I know this is a little early, but in anticipation of all the zucchini we will be getting thought I would share the BEST zucchini bread recipe.
3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins (I use golden raisins)
1/2 cup chopped walnuts (optional - I do not add)
1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts.
2. Bake at 325 degrees for 1 hour. Cool ( I cooked a little less time so check it)
3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins (I use golden raisins)
1/2 cup chopped walnuts (optional - I do not add)
1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts.
2. Bake at 325 degrees for 1 hour. Cool ( I cooked a little less time so check it)
Welcome!
Welcome to our farmshare blog! Feel free to post recipes, ideas, pictures, questions, poems etc! Let me know if you have any friends that would like to post and I will add them to the list. I am looking forward to all the great ideas you have. This should be fun!!!!
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