Broccolini - x
Carrots - x
Cauliflower - x
Fava beans - x
Green garlic - x
Kale (Red Russian or Lacinato) x
Lettuce (romaine or bibb) x
Bunching onions (scallions) x
Fresh "green" onions (red or yellow) x
Oyster mushrooms - x
Sugar snap peas - x
Watercress - x
Menu:
Saturday - Salad with Lettuce, Sugar Snap Peas, beans, Scallions, sunflower seeds, etc.
Sunday - Split pea Soup with Ham from freezer & Bread
http://www.epicurious.com/recipes/food/views/Easy-Split-Pea-Soup-1919
Monday - Crock pot Cauliflower Chili
Tuesday - Broccoli Pasta with Garlic-Lemon Breadcrumbs
Wednesday -
Snack - Fava Bean hummus with veggies/pita
Lunch - Watercress Egg Salad Sandwiches, sugar snap peas
Dinner - Meat Curry with Kale
Thursday - Baked Salmon in Green Garlic Puree
Friday - Scallion Pancakes with carrots and chicken
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/Scallion-Pancakes
All recipes below from Live Earth Farm website
Crock Pot Cheesy White Cauliflower Chili
Another recipe submission by member Lauren Thompson, who says, “I don't know if we are going to be getting any more cauliflower, but I hope so, because I want to make this again. This is a nice recipe for using up a whole head of cauliflower in one go. It's also the first crock pot recipe that I've made that people finished up the whole crock over the course of a day, which is saying a lot for our small family. I wouldn't call this gourmet, more homey, but it is solidly good eats. A nice filing meal made in crock pot that uses fresh ingredients instead of ‘cream of x’ soup!”
1 tbsp. vegetable oil
2 onions finely chopped
4 cloves garlic, minced
1 tbsp. cumin seeds
1 tbsp. dried oregano leaves
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. cracked black peppercorns
1 can (14 to 19 oz) white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
3 C vegetable stock
3 C cauliflower florets, cooked for 4 minutes in salted boiling water and drained
1 to 2 jalapeno peppers, minced
1 green bell pepper, minced
2 C shredded Monterey jack cheese
4 oz. cream cheese, cut into 1/2 inch cubes and softened
1 can chopped mild green chilies
finely chopped green onions (optional, for garnish)
finely chopped cilantro (optional, for garnish)
1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
3. Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
Debbie's Broccoli Pasta with garlic-lemon breadcrumbs, Bon-Appetit-style
What you'll use from the box:
Broccolini
Green garlic
Carrot (optional)
Oyster mushrooms (optional)
Also you'll want:
Meyer lemon (zest, and juice)
Olive oil
Butter
Sea salt
Pasta of some sort (Fettucini, Linguine, Capellini, Spaghetti; any would be fine)
Fresh Parmesan or Romano, or similar hard-grating cheese
Bread crumbs (see below for how to make your own)
Fresh parsley (optional, for breadcrumbs)
to make the garlic-lemon breadcrumbs
To make breadcrumbs, tear fresh or day-old (but not dried out) bread into pieces and pulse in a food processor. Finely mince up about 1 to 2 tbsp. of green garlic. Cut zest from lemon (i.e. the yellow part of the skin only) and finely mince up 1 to 2 tsp. Mince up some optional parsley. In a small skillet or saucepan, melt some butter and olive oil together (don't skimp!). Add garlic and lemon zest and simmer a moment or two, then add breadcrumbs and toss/stir to mix with the fat/garlic/zest, then cook until they begin to crisp and brown, stirring in optional parsley near the end. Remove from heat and set aside.
to make the pasta
Cut broccolini into small floret tidbits (i.e. quarter the florets if they are bigger, leave 'em whole if they are small, and cut stalks into inch-ish or smaller segments if they are long). Slice up all the white and light-to-medium green of a large green garlic stalk (use two if small). Be sure to check for dirt between the leaves, just like you would with leeks.
Optional carrots: if you want to add color, scrub or peel a carrot, slice it lengthwise, then crosswise on the diagonal into thin half-moons. (You can leave it out and this will be just fine.)
Optional mushrooms: chop some into tidbits. (Ditto)
Bring well-salted water to a boil; cook pasta about 2 minutes less than package directions. Scoop out a cupful of the cloudy, starchy pasta water and save before draining pasta.
While pasta is cooking, start sauteeing the green garlic in olive oil in a pan over medium-high heat (make sure this pan is big enough to hold all the ingredients, including the pasta). Add broccolini (and mushrooms and/or carrots, if using), sprinkle with a little additional salt (optional) and continue to saute for a few minutes, adding pasta water in splashes and maybe covering for a minute or two so the steam from the water hitting the pan will begin to cook the vegetables.
Drain the pasta, transfer it to the pan with the veggies, and toss everything together with tongs, adding more of the reserved pasta water and juice from half a Meyer lemon. Keep cooking, tossing, etc. until the pasta is al dente and veggies are just barely tender, and everything has that light, unctuous coating formed by the emulsification of the olive oil and starchy pasta water. Remove from heat, grate in a generous amount of cheese and toss some more to incorporate (it will melt quickly and become part of the sauce). Plate the pasta and top with garlicy-lemon bread crumbs.
Hummus from Fresh Fava Beans
Debbie's version
I am modifying my favorite hummus recipe from Jane Brody's Good Food Book. What I've always loved about this version of hummus is that the onion and garlic are sauteed first, making them sweet instead of sharp. This will be a gorgeous emerald green color!
1 large onion, minced (perfect use of the big fresh onions we're getting!)
1 - 2 cloves garlic, minced (substitute 1 stalk green garlic, white and light green parts)
oil for sauteeing
2 C cooked and peeled fresh fava beans (or if you don't have enough favas to make 2 cups, substitute garbanzo beans for some portion)
juice from 1 lemon (about 1/2 C)
1 tbsp. soy sauce
1/4 C tahini
additional flavorful olive oil (optional)
Saute onion and garlic in oil until translucent and soft. In a blender or food processor, puree the favas with the onion and garlic, lemon juice, soy, and tahini. Add a couple blorps of flavorful olive oil at the end to incorporate, or serve with flavorful olive oil drizzled on top. Use as a veggie dip, or with pita, or however you like to use hummus!
Watercress Egg- salad sandwich spread
Cauliflower - x
Fava beans - x
Green garlic - x
Kale (Red Russian or Lacinato) x
Lettuce (romaine or bibb) x
Bunching onions (scallions) x
Fresh "green" onions (red or yellow) x
Oyster mushrooms - x
Sugar snap peas - x
Watercress - x
Menu:
Saturday - Salad with Lettuce, Sugar Snap Peas, beans, Scallions, sunflower seeds, etc.
Sunday - Split pea Soup with Ham from freezer & Bread
http://www.epicurious.com/recipes/food/views/Easy-Split-Pea-Soup-1919
Monday - Crock pot Cauliflower Chili
Tuesday - Broccoli Pasta with Garlic-Lemon Breadcrumbs
Wednesday -
Snack - Fava Bean hummus with veggies/pita
Lunch - Watercress Egg Salad Sandwiches, sugar snap peas
Dinner - Meat Curry with Kale
Thursday - Baked Salmon in Green Garlic Puree
Friday - Scallion Pancakes with carrots and chicken
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/Scallion-Pancakes
All recipes below from Live Earth Farm website
Crock Pot Cheesy White Cauliflower Chili
Another recipe submission by member Lauren Thompson, who says, “I don't know if we are going to be getting any more cauliflower, but I hope so, because I want to make this again. This is a nice recipe for using up a whole head of cauliflower in one go. It's also the first crock pot recipe that I've made that people finished up the whole crock over the course of a day, which is saying a lot for our small family. I wouldn't call this gourmet, more homey, but it is solidly good eats. A nice filing meal made in crock pot that uses fresh ingredients instead of ‘cream of x’ soup!”
1 tbsp. vegetable oil
2 onions finely chopped
4 cloves garlic, minced
1 tbsp. cumin seeds
1 tbsp. dried oregano leaves
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. cracked black peppercorns
1 can (14 to 19 oz) white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
3 C vegetable stock
3 C cauliflower florets, cooked for 4 minutes in salted boiling water and drained
1 to 2 jalapeno peppers, minced
1 green bell pepper, minced
2 C shredded Monterey jack cheese
4 oz. cream cheese, cut into 1/2 inch cubes and softened
1 can chopped mild green chilies
finely chopped green onions (optional, for garnish)
finely chopped cilantro (optional, for garnish)
1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
3. Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
Debbie's Broccoli Pasta with garlic-lemon breadcrumbs, Bon-Appetit-style
What you'll use from the box:
Broccolini
Green garlic
Carrot (optional)
Oyster mushrooms (optional)
Also you'll want:
Meyer lemon (zest, and juice)
Olive oil
Butter
Sea salt
Pasta of some sort (Fettucini, Linguine, Capellini, Spaghetti; any would be fine)
Fresh Parmesan or Romano, or similar hard-grating cheese
Bread crumbs (see below for how to make your own)
Fresh parsley (optional, for breadcrumbs)
to make the garlic-lemon breadcrumbs
To make breadcrumbs, tear fresh or day-old (but not dried out) bread into pieces and pulse in a food processor. Finely mince up about 1 to 2 tbsp. of green garlic. Cut zest from lemon (i.e. the yellow part of the skin only) and finely mince up 1 to 2 tsp. Mince up some optional parsley. In a small skillet or saucepan, melt some butter and olive oil together (don't skimp!). Add garlic and lemon zest and simmer a moment or two, then add breadcrumbs and toss/stir to mix with the fat/garlic/zest, then cook until they begin to crisp and brown, stirring in optional parsley near the end. Remove from heat and set aside.
to make the pasta
Cut broccolini into small floret tidbits (i.e. quarter the florets if they are bigger, leave 'em whole if they are small, and cut stalks into inch-ish or smaller segments if they are long). Slice up all the white and light-to-medium green of a large green garlic stalk (use two if small). Be sure to check for dirt between the leaves, just like you would with leeks.
Optional carrots: if you want to add color, scrub or peel a carrot, slice it lengthwise, then crosswise on the diagonal into thin half-moons. (You can leave it out and this will be just fine.)
Optional mushrooms: chop some into tidbits. (Ditto)
Bring well-salted water to a boil; cook pasta about 2 minutes less than package directions. Scoop out a cupful of the cloudy, starchy pasta water and save before draining pasta.
While pasta is cooking, start sauteeing the green garlic in olive oil in a pan over medium-high heat (make sure this pan is big enough to hold all the ingredients, including the pasta). Add broccolini (and mushrooms and/or carrots, if using), sprinkle with a little additional salt (optional) and continue to saute for a few minutes, adding pasta water in splashes and maybe covering for a minute or two so the steam from the water hitting the pan will begin to cook the vegetables.
Drain the pasta, transfer it to the pan with the veggies, and toss everything together with tongs, adding more of the reserved pasta water and juice from half a Meyer lemon. Keep cooking, tossing, etc. until the pasta is al dente and veggies are just barely tender, and everything has that light, unctuous coating formed by the emulsification of the olive oil and starchy pasta water. Remove from heat, grate in a generous amount of cheese and toss some more to incorporate (it will melt quickly and become part of the sauce). Plate the pasta and top with garlicy-lemon bread crumbs.
Hummus from Fresh Fava Beans
Debbie's version
I am modifying my favorite hummus recipe from Jane Brody's Good Food Book. What I've always loved about this version of hummus is that the onion and garlic are sauteed first, making them sweet instead of sharp. This will be a gorgeous emerald green color!
1 large onion, minced (perfect use of the big fresh onions we're getting!)
1 - 2 cloves garlic, minced (substitute 1 stalk green garlic, white and light green parts)
oil for sauteeing
2 C cooked and peeled fresh fava beans (or if you don't have enough favas to make 2 cups, substitute garbanzo beans for some portion)
juice from 1 lemon (about 1/2 C)
1 tbsp. soy sauce
1/4 C tahini
additional flavorful olive oil (optional)
Saute onion and garlic in oil until translucent and soft. In a blender or food processor, puree the favas with the onion and garlic, lemon juice, soy, and tahini. Add a couple blorps of flavorful olive oil at the end to incorporate, or serve with flavorful olive oil drizzled on top. Use as a veggie dip, or with pita, or however you like to use hummus!
Watercress Egg- salad sandwich spread
Ingredients
The main ingredients are ½ cup watercress, chopped finely and 2 hardboiled eggs. The other ingredients are:
2 Tbsp chives or minced onion
2 Tbsp mayonnaise
Salt and pepperPreparation
1)The hardboiled eggs are mashed with a fork and mixed with watercress and chives.
2)Moisten with mayonnaise then season gently with salt and pepper.
Optional: One can add a teaspoon of horseradish to make this spread extra wonderful
Jiten's standard meat curry using fresh ingredients
from member Alicia Woodrow, who says, “as new members, your veggies exceed expectations. My husband Jitendra (Jiten for short) is from Maharashtra, India. We used the fresh garlic and fresh onions in a standard curry recipe where we usually use the mature versions. This was sooooo good. It was spectacular. This was not a restaurant curry where they cook the bejeepers out of the veggies in a quart of oil and throw in a handful of garam masala. This is more of a home-style recipe where you can taste the ingredients. Here is that recipe, with quantities adjusted for fresh garlic and onions from the farm.”
Ingredients:
whole spices and oil
¼ C oil
2 sticks cinnamon
8 whole cloves
6 cardamom pods (black cardamom is very good, but regular pale cardamom is good too)
wet ingredients
1 C of LEF fresh garlic, chopped. Use white and green, or all green. Don't use the top part of the leaf that has sand under it (Or 3 tbsp. chopped up regular dry/cured garlic) [note from Debbie: the green garlic is getting pretty mature now; the cloves are fairly fully formed. The garlic is still less strong-flavored than regular dry-cured garlic, so you could easily use one to two heads worth of peeled cloves in this recipe, I think]
3 C fresh onions, chopped
3 - 4 tbsp. ginger, finely chopped
powdered spices
1 tbsp. turmeric
1 ½ tsp. powdered chilies
final ingredients
28 oz. can of (organic) tomatoes
2 ½ lbs. meat, cut up for curry
3 C water
Directions:
1. Fry the whole spices gently in the oil until they puff up slightly.
2. Add the onions, garlic, and ginger. Fry gently until they are very soft, approximately 20 to 30 minutes. Add small amounts of water as needed to prevent burning.
3. Add the powdered spices and fry for two minutes more.
4. Increase heat to high, and add the tomatoes. Cook until the tomatoes are hot.
5. Add the meat, get it hot also, then fry it for 6 minutes.
6. Boil the 3 C of water separately, then add it to the curry. Simmer everything very gently until the meat is cooked.
Notes:
A. This can be made with no meat. Just pour over hard-boiled egg halves for egg curry.
B. Good choices for meat are organic chicken thighs, whole organic chicken, skinned and "cut for curry,” lamb pieces without fat, beef pieces. [note from Debbie: even better than 'organic' try to get your meat from pasture-raised animals. Read "The Omnivore's Dilemma" by Michael Pollan and you'll know why I say this.]
C. If desired, if using the lamb or beef, after frying the spices you can brown the meat in the oil. Set the meat aside until time to add to the curry in step 5 and cook as directed.
D. Serve with rice or naan or bread.
Baked Salmon in green garlic puree
created by member Lisa Bautista!
Lisa says, “I took a (smaller) stalk of green garlic and cut it into 1" pieces, half a preserved lemon* (I didn't rinse it off because I wanted the salt) and about 1/2 tsp. ground black pepper. I blended it all with enough olive oil to make a paste. I placed a salmon fillet on a piece of foil, slathered it with the green garlic goo, wrapped it up and baked until done. Yummy!
*If share members don't have preserved lemons, they could use the juice and pulp from a lemon with about 1/2 tsp. of salt as a substitution.”
Future -
Penne with Oyster Mushrooms in Garlic and Lemon Cream Sauce
serves 4 to 6
[it's an old typed card from my recipe file; source was a caterer I assisted in preparing a big fundraising meal for a nonprofit decades ago. I've forgotten the caterer's name, alas.]
8 tbsp. unsalted butter
2 lbs. fresh oyster mushrooms, stems trimmed, tops wiped clean as needed [obviously you'll need to either scale down the recipe, or be satisfied with less mushrooms in the overall recipe, which would not be the end of the world]
4 tbsp. minced or pressed garlic
3 C heavy cream [don't use ultra-pasteurized! Yuck!]
4 tbsp. fresh lemon juice
1 C tomatoes, peeled, seeded and diced [I just use canned chopped tomatoes when fresh tomatoes are out of season]
1 lb. penne rigate
¾ C grated asiago cheese
Greens-n-Beans
a bunch of greens (whatever you have on hand: kale, chard, dandelion, beet), cleaned and coarsely chopped
2 heads of green garlic, chopped
2 tsp. olive oil
1/3 C sun-dried tomatoes, rehydrated in a little water and then chopped
1 1/2 C cooked fava beans (see last week’s newsletter), or a can of small white beans
2 tsp. balsamic vinegar
1 tsp. brown sugar
Salt, pepper, and grated Parmesan or Romano cheese to taste
Sauté the garlic in oil until soft. Add greens and stir-fry until just wilted. Add the tomatoes (and their liquid) and simmer until the greens are cooked. Add beans, balsamic vinegar, brown sugar, and salt/pepper. Simmer a minute or two to warm up the beans and meld the flavors. Serve in bowls with some cheese sprinkled on top.
The main ingredients are ½ cup watercress, chopped finely and 2 hardboiled eggs. The other ingredients are:
2 Tbsp chives or minced onion
2 Tbsp mayonnaise
Salt and pepperPreparation
1)The hardboiled eggs are mashed with a fork and mixed with watercress and chives.
2)Moisten with mayonnaise then season gently with salt and pepper.
Optional: One can add a teaspoon of horseradish to make this spread extra wonderful
Jiten's standard meat curry using fresh ingredients
from member Alicia Woodrow, who says, “as new members, your veggies exceed expectations. My husband Jitendra (Jiten for short) is from Maharashtra, India. We used the fresh garlic and fresh onions in a standard curry recipe where we usually use the mature versions. This was sooooo good. It was spectacular. This was not a restaurant curry where they cook the bejeepers out of the veggies in a quart of oil and throw in a handful of garam masala. This is more of a home-style recipe where you can taste the ingredients. Here is that recipe, with quantities adjusted for fresh garlic and onions from the farm.”
Ingredients:
whole spices and oil
¼ C oil
2 sticks cinnamon
8 whole cloves
6 cardamom pods (black cardamom is very good, but regular pale cardamom is good too)
wet ingredients
1 C of LEF fresh garlic, chopped. Use white and green, or all green. Don't use the top part of the leaf that has sand under it (Or 3 tbsp. chopped up regular dry/cured garlic) [note from Debbie: the green garlic is getting pretty mature now; the cloves are fairly fully formed. The garlic is still less strong-flavored than regular dry-cured garlic, so you could easily use one to two heads worth of peeled cloves in this recipe, I think]
3 C fresh onions, chopped
3 - 4 tbsp. ginger, finely chopped
powdered spices
1 tbsp. turmeric
1 ½ tsp. powdered chilies
final ingredients
28 oz. can of (organic) tomatoes
2 ½ lbs. meat, cut up for curry
3 C water
Directions:
1. Fry the whole spices gently in the oil until they puff up slightly.
2. Add the onions, garlic, and ginger. Fry gently until they are very soft, approximately 20 to 30 minutes. Add small amounts of water as needed to prevent burning.
3. Add the powdered spices and fry for two minutes more.
4. Increase heat to high, and add the tomatoes. Cook until the tomatoes are hot.
5. Add the meat, get it hot also, then fry it for 6 minutes.
6. Boil the 3 C of water separately, then add it to the curry. Simmer everything very gently until the meat is cooked.
Notes:
A. This can be made with no meat. Just pour over hard-boiled egg halves for egg curry.
B. Good choices for meat are organic chicken thighs, whole organic chicken, skinned and "cut for curry,” lamb pieces without fat, beef pieces. [note from Debbie: even better than 'organic' try to get your meat from pasture-raised animals. Read "The Omnivore's Dilemma" by Michael Pollan and you'll know why I say this.]
C. If desired, if using the lamb or beef, after frying the spices you can brown the meat in the oil. Set the meat aside until time to add to the curry in step 5 and cook as directed.
D. Serve with rice or naan or bread.
Baked Salmon in green garlic puree
created by member Lisa Bautista!
Lisa says, “I took a (smaller) stalk of green garlic and cut it into 1" pieces, half a preserved lemon* (I didn't rinse it off because I wanted the salt) and about 1/2 tsp. ground black pepper. I blended it all with enough olive oil to make a paste. I placed a salmon fillet on a piece of foil, slathered it with the green garlic goo, wrapped it up and baked until done. Yummy!
*If share members don't have preserved lemons, they could use the juice and pulp from a lemon with about 1/2 tsp. of salt as a substitution.”
Future -
Penne with Oyster Mushrooms in Garlic and Lemon Cream Sauce
serves 4 to 6
[it's an old typed card from my recipe file; source was a caterer I assisted in preparing a big fundraising meal for a nonprofit decades ago. I've forgotten the caterer's name, alas.]
8 tbsp. unsalted butter
2 lbs. fresh oyster mushrooms, stems trimmed, tops wiped clean as needed [obviously you'll need to either scale down the recipe, or be satisfied with less mushrooms in the overall recipe, which would not be the end of the world]
4 tbsp. minced or pressed garlic
3 C heavy cream [don't use ultra-pasteurized! Yuck!]
4 tbsp. fresh lemon juice
1 C tomatoes, peeled, seeded and diced [I just use canned chopped tomatoes when fresh tomatoes are out of season]
1 lb. penne rigate
¾ C grated asiago cheese
Greens-n-Beans
a bunch of greens (whatever you have on hand: kale, chard, dandelion, beet), cleaned and coarsely chopped
2 heads of green garlic, chopped
2 tsp. olive oil
1/3 C sun-dried tomatoes, rehydrated in a little water and then chopped
1 1/2 C cooked fava beans (see last week’s newsletter), or a can of small white beans
2 tsp. balsamic vinegar
1 tsp. brown sugar
Salt, pepper, and grated Parmesan or Romano cheese to taste
Sauté the garlic in oil until soft. Add greens and stir-fry until just wilted. Add the tomatoes (and their liquid) and simmer until the greens are cooked. Add beans, balsamic vinegar, brown sugar, and salt/pepper. Simmer a minute or two to warm up the beans and meld the flavors. Serve in bowls with some cheese sprinkled on top.
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