September 23 - 29

In the box:

Gala apples
Basil - Sa, W
Napa cabbage - M
Carrots - Sa
Green beans
Red Russian kale - W
Lettuce - Sa
Pac choi - T
Sweet peppers - Sa, canning
tomatillos - Sa
potatoes - Sa
Summer squash + - R
Dry-farmed tomatoes +

In the house:
Dill - R
peppers - T
padrone peppers
heirloom tomatoes - Sa

Grocery List:

Bleu Cheese
Bacon
Chinese Egg Noodles
Garlic
Shallots
Kuzu or Arrowroot
Shitake Mushrooms
Organic Shortening
Organic Cream
Wine
Limes
Cocoa

Menu

Friday: Leftovers

Saturday:
Bruchetta
Salad (lettuce, peppers, tomatoes, carrots)
Scalloped Potatoes with Tomatillo Sauce
Smoked Meat
Birthday Cake and Ice Cream

Sunday: Leftovers from Saturday, canning peppers, drying tomatoes
Monday: Warm Napa Cabbage with Bacon and Bleu Cheese, Dilled Salmon
Tuesday: Noodle Soup
Wednesday: Fusilli with Basil and Kale
Thursday: Stuffed Tex-Mex Squash
       Co-op: Apple, Carrot, Peanut Butter Waffles, Cheddar Dill Scones, Steamed Green Beans

Recipes

Warm Napa Cabbage with Bacon, Blue Cheese and Apple
from Franklin Cafe, in Boston (adapted for farm goodies)
serves 4

2 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. vegetable oil
5 thick applewood-smoked bacon slices (about 5 oz.), chopped
One 1 ½ lb. head of Napa cabbage, halved lengthwise, thinly sliced (about 12 C)
One 8-oz. head of radicchio
1 large tart apple (or a couple small farm ones), peeled, coarsely grated
1 C (4 oz.) crumbled Maytag blue cheese [I like Cowgirl Creamery blue cheese - it's more local!]
Thinly sliced fresh sage leaves

Whisk Dijon mustard and vinegar in small bowl for dressing. Heat vegetable oil in heavy large pot. Add bacon and cook until crisp. Add Napa cabbage and radicchio [or collards or kale], stir until wilted, about 1 minute [yeah, I know I said above not to stir-fry collards, but this is a little different... here, you're just wilting it, and you want that 'bitter' flavor in this case, like that which you'd get from radicchio]. Transfer cabbage mixture to large bowl. Add mustard dressing, apple, and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.

Mei Qing Noodle Soup
from the website for Abundant Harvest Organics, a CSA in Central California
Serves 2-3 (May be doubled)

1 qt. chicken or veggie stock
2 tbsp. soy sauce
1 tbsp. sherry
6 dried wood ear or shitake mushrooms
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1/2 C onion, thinly sliced
Salt and freshly ground black pepper
1/3-1/2 lb. Chinese egg noodles
2 tsp. dark sesame oil
1 C cooked chicken
1 Mei Qing Choi, chopped
1 sweet red pepper, julienned [use the sweet yellow Hungarian peppers]

Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan. Season to taste with salt and pepper [if you use packaged stock, check saltiness before adding more; you might not need more, since you're already adding soy sauce]. Simmer for 25 minutes. Meanwhile bring a large pot of salted water to boil. Add noodles, cook until just barely tender, drain. Toss noodles with sesame oil and keep warm. Add chicken, mei qing, and sweet pepper to broth. Simmer another 6-8 minutes. Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot. Chinese chili paste may be served on the side as a condiment. 

FUSILLI with BASIL AND KALE
Serves 4
This fun-shaped pasta with long spiraling curls makes a festive dish. Dotted with vegetables and tossed in garlicky sauce, Roman-style, this recipe is a real attention-grabber.

1 lb. fusilli
2 tsp. olive oil
7-8 cloves garlic, minced
2-4 shallots, minced
sea salt
1/2 C sun-dried tomatoes
1 C vegetable stock
1 bunch kale, finely diced
2 tsp. kuzu or arrowroot, dissolved in 1 tbsp. cold water
12-18 basil leaves, minced

1. Bring a pot of water to a boil, and add the fusilli. Cook until just tender to the bite, about 8-10 minutes.
2. While the fusilli is cooking, heat the olive oil in a deep skillet over medium heat. Add the garlic and cook 1-2 minutes. Add the shallots, and a pinch of salt and cook, stirring until the shallots are translucent. Stir in the sun-dried tomatoes and season lightly with salt. Add the stock and simmer until the tomatoes are soft, about 6-8 minutes.
3. Add the kale and coolk until the kale is wilted and turns a deep green, about 8 minutes. Stir in the thickener until a thin sauce forms, about 3 minutes.
4. Drain the fusilli, do not rinse. Add the fusilli and sauce to the pasta cooking pot and stir until the fusilli is well-coated with the sauce. Gently fold in the basil. Transfer to a pasta bowl and serve immediately, garnished with basil leaves.

September 16-22

In the box:

Gala apples - lunches Asian stir-fry mix - R Dill - M Green beans - T Red Russian kale - W Leeks - M, T Lettuce - Sa Padron peppers - R Sweet peppers - Sa, T Radishes Spinach - T Dry-farmed tomatoes (3 lbs!) - M, T

In the house:
potatoes - T
leeks - M, T
carrots - Sa
summer squash - Su
scallions - R
heirloom tomatoes - Sa

Menu:
Friday: Baked Fish with Dill, Green Beans, Rice
Saturday: Steak Salad
Sunday: Raita and Dhal
Monday: Tomato Soup with Cheese Dill Scones
Tuesday: Rasedar, Saag Gosht, Naan
Wednesday: Pasta with Greens and Feta
Thursday: Veggie Broth
Thursday Dinner: Steamed Asian Greens with Eggrolls and scallion pancakes

Other cooking tasks:
Make vegetable broth with leftover veggies to freeze or can.

Groceries:
Lamb shoulder or leg
ginger
feta
sesame oil
mangos

Recipes:

Deb's quick zucchini 'raita' or tsatziki

zucchini
red onion (white or yellow will do too)
plain yogurt
seasoned rice vinegar
salt

Grate a medium zucchini into a bowl. Coarsely grate in about a tbsp. of fresh onion. Splash in a little rice vinegar, and stir in a heaping spoonful or two of plain yogurt and a pinch of salt. Serve in small bowls rather than on plates as it is a touch soupy. But it tastes good! Serve it nice and cold.

Indian Dhal with Pita (the essential vegetarian cookbook, p. 141)

Cheddar and Dill Scones http://simplyhealthyfam.blogspot.com/2011/04/mini-cheddar-dill-saffron-scones-and.html

Potage aux tomates
from Denise Lapierre

"My sister, member Nicole Pullman, insisted that I send in this recipe of mine. I've been picking up her share every week for her, and with the recent bounty of beautiful tomatoes, thought other shareholders might like to try this recipe for tomato soup."

1 medium onion, chopped
3 cloves of garlic, chopped
5 tbsp. cold pressed olive oil
4 tbsp. flour
4 C soy milk
4 C chopped tomatoes
2 tsp. salt
2 tsp. sugar
few tbsp. chopped thyme (optional)

Sauté onion and garlic in the oil until translucent, then sprinkle the flour over the mixture, stir in, and let that cook for a couple of minutes. Add soy milk and let cook a few minutes more, until it thickens a little. Then add the chopped tomatoes, salt and sugar, and optional thyme. Let that cook until the tomatoes are well done, then put mixture in a blender and puree, and voila! A succulent "potage aux tomates."

Rasedar (Savoring India p. 95)

Saag Gosht (Savoring India p. 113)

Pasta with Greens and Feta

6 tbsp. olive oil
4 C chopped onion
7-8 cups (packed) bitter greens (kale, chard, spinach or any combination thereof), coarsely chopped
3/4 - 1 lb. pasta (penne, shells)
1/2 - 3/4 lb. feta cheese, crumbled
pepper, salt and parmesan cheese to taste

Steamed Asian Greens with Sweet and Spicy Sesame Dressing
1 - 2 lbs. combination of Asian greens (can include bok choy, and while broccolini is not an Asian green, it would be delicious included here too, as would the cabbage)
3 tbsp. tamari or Bragg's Amino Acid
2 tbsp. rice wine vinegar
1 tbsp. honey or raw agave nectar
1-2 tsp. dark sesame oil
2 cloves garlic, finely minced or mashed
1 jalapeno or serrano pepper, finely chopped (if you can find Thai chilis or any of the other hot red peppers, they add a nice bit of color as well as heat)
1 tsp. sesame seeds

Steam the greens for about 5 minutes or until they are tender. In a small bowl, combine the other ingredients. Combine the greens with the dressing, and toss well. Garnish with additional sesame seeds. Serve right away or this is delicious chilled as well.

Some people find the taste of mizuna similar to arugula, so here is a recipe where you could easily use one or the other.

Sept 8 - 15

In the box:

Gala apples - lunches
Asian stir-fry mix - T
Carrots - T
Chard - W
Green beans - T, R
Lettuce - Su
Radishes
Summer squash - M
Sweet peppers -
Heirloom tomatoes - Su
Dry-farmed tomatoes (lots!) - canning

In the house:

Beets - R
Leeks
Peppers
scallions - W
heirloom tomatoes
Tomatoes - M, canning

Dinners:

Sunday: Salad with Heirloom Tomatoes

Monday: Enchilada Pie, Steamed Summer Squash

Tuesday: Stir Fry

Wednesday: Chard and Feta Pie with Heirloom tomatoes and Fresh Mozzarella

Thursday: Beet Gnocchi with steamed green beans

Recipes:

Chard and Feta Pie
from "Your Organic Kitchen" by Jesse Cool

2 C shredded potatoes (I used more!)
2 green onions, minced (I chopped up the light green stalk of the fresh onions)
3/4 tsp. salt
6 eggs (I only used 4)
1/4 C unbleached all purpose flour
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys)
1 1/2 C (8 oz) crumbled feta cheese
1 C milk (I used much less)
2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!)
1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!)

Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Beet Gnocchi with Rosemary
[that’s pronounced “NYO-kee”]
from another Bon Appetit clipping; serves 8 as a first course; 4 as a main course

3 small beets, trimmed
1 lb. fresh ricotta cheese
1 large egg
¾ C freshly grated Parmesan cheese
1 ¼ tsp salt
¼ tsp freshly ground black pepper
1 ½ C flour, divided
½ C (one stick) unsalted butter
8 3-inch long fresh rosemary sprigs
Additional freshly grated Parmesan cheese for serving

Preheat oven to 450 degrees F. Wrap beets in foil and roast until tender, about 1 hour. [Note from Debbie: because we tend to keep our beets in the fridge, this adds to their baking time. If you think of it, take ‘em out so they can come to room temperature first. They may cook a little quicker. Of course I always forget to do this, but I thought if I wrote it down I might remember!] [Beets are done when they pierce easily with the tip of a sharp knife.]

Allow beets to cool enough to handle, then slip off skins; discard [compost] skins.

Coarsely grate beets. Place ¾ C grated beets in large bowl (reserving any remaining beets for another use [i.e. in one of those ‘beet sandwiches’ from last week!]. Stir in ricotta, egg, and ¾ C parmesan cheese, salt and pepper. Mix in 1 C of the flour.

Lightly dust baking sheet with flour. Place remaining ½ C flour in a small bowl. Using a tablespoon measure as an aid, scoop dough into rounds; transfer to bowl with flour. Coat rounds with flour, then roll each into little oblong footballs in the palms of your hands. Hold each gnocchi in the palm of one hand and gently press centers with fingertips to make slight indentations [the better to hold sauce or butter with!!]. Transfer gnocchi to prepared baking sheet.

Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Set aside.

Working in batches, cook gnocchi in a large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 ½ minutes longer. Using a slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.

September 3 - 9, 2011

In the box:

Basil - R
Beets - Su
Chard - T
Fennel - M
Leeks - Su, M
Potatoes (Yellow Finn) - Su, M
Radicchio - Sa
Scallions - T, R
Spinach - Sa
Sweet peppers - T
Dry-farmed tomatoes (lots!)- M, W,
Strawberries

In the house:
potatoes
leeks - Su, M
tomatoes - M, W
carrots - M
sweet peppers - Sa, M, T
padrone peppers - M
celery - M
cilantro - M

Menu:
Saturday - Casa McCauley's
Sunday - Ethiopian Beet-Potato Salad with Lemon, lemon baked chicken
Monday- Gazpacho, Potato and Fennel Bake, Smoked Meat?
Tuesday - Chard and Pepper Frittata
Wednesday - Alfredo with Tomatoes
Thursday Co-op - Truffles as a project, Sweet pepper, cottage cheese "boats", Savory Waffles
Thursday Dinner -leftovers

Groceries:
Cucumbers (3)
feta
red onion

Recipes:

Ethiopian Beet-Potato Salad with Lemon
from Meskerem Restaurant, Wash. D.C.
serves 4

1/2 onion, chopped
1/4 C fresh lemon juice (1 med. lemon)
3 tbsp. vegetable oil
1 jalapeno chili, seeded, minced
1 lb. beets (appx. four 2" diameter),
tops & roots trimmed, gently washed
1 lb. potatoes (match beet volume),
scrubbed, skins left on

Combine onion, lemon juice, jalapeno & oil in a large bowl. Set aside. Cook potatoes & beets in separate large pans of boiling salted water until just tender: about 30 min. for the potatoes, 45 min. for the beets. Drain. Cool slightly. Peel & cube beets, cube potatoes and add both to lemon mixture, tossing to coat. Season generously w/salt & pepper. Serve warm or at room temperature.

LAYERED POTATO and FENNEL BAKE

4-6 potatoes
1 large fennel bulb
1 medium onion (use the fresh onions from your CSA box if you have any left; they are perfect for this dish!)
1/2 C finely grated cheese of choice
1 C cream (I sometimes use almond milk)
1/4. tsp. freshly grated nutmeg
freshly groung black pepper

1. Pregheat the oven to 350 degrees F. Brush a large, shallow, ovenproof dish with melted butter or oil. Cut the potatoes into thin slices. Cut the tops off the fennel and thinly slice the bulb. Peel and thinly slice the onion.
2. In prepared dish. alternately layer the potatoes, fennel and onions, ending with a layer of potatoes on top. Sprinkle evenly with the cheese. Pour the cream over everything as evenly as possible.
3. Sprinkle with nutmeg and pepper, to taste.
4. Bake for 45 minutes or until golden brown. Remove from the oven and allow to stand for 5 minutes before serving.

NOTE: To prevent the cut potatoes from browning before assembling the dish, place them in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry before using.

OPTIONS: When I have them, I also like to include a layer of thinly sliced apples in this dish. If you don't like fennel, you can substitute apple, although the fennel adds a wonderful flavor and texture, so I always use it!

REBECCA'S GAZPACHO
about 4-5 tomatoes (more if they are small), small dice
1 hot pepper, padron if you have it, diced (you can substitute jalapeno or serrano if you like, or simply omit if you don't want it hot)
2-3 sweet peppers, small dice
1 small red onion, small dice
1/2 bunch cilantro or parsley, chopped finely
1 stalk celery, small dice (optional - I love the crunch it adds)
2-3 cucumbers, diced
1 small carrot, small dice
juice of 1 lemon (or to taste)
1-2 squirts of worchestshire sauce
sea salt and pepper to taste
2-3 extra tomatoes to puree, scored on the bottom (cut an X across the bottom with your knife)

1. Boil water in a sauce pan and drop (carefully) the extra scored tomatoes in for about a minute, just until the skins start to split and pull away from the tomato. Take out of the water and let cool. When they are cooled, peel the skins off and puree in a blender. Set aside.
2. In a large mixing bowl, mix all of the other ingredients together, adjusting the flavors as you blend.
3. Add the pureed tomatoes to moisten the mixture. (You may like more puree; I like mine thick, so I don't add very much of the puree)
4. You may need to add bit more acidic flavor; I sometimes use red wine vinegar with the lemon juice to brighten the flavors.
5. This is good served at room temperature so that all the flavors shine.

Spinach and Roasted Pepper Frittata

from Fields of Greens, a great cookbook by Annie Somerville of Greens Restaurant, in San Francisco:
serves eight to ten

"Roasted peppers add a lively twist to this savory Greek frittata. A hint of fresh rosemary permeates the eggs and wilted spinach, while the tangy feta cheese picks up all the flavors. Take it on a picnic or serve for a light supper with a salad of vine-ripened tomatoes tossed with fruity olive oil, red wine vinegar, Kalamata olives, and chopped garden mint."

1 1/2 tbsp. light olive oil
2 bunches spinach, stems removed and leaves washed, about 16 cups packed
Salt and pepper
4 garlic cloves, finely chopped
1 yellow or red bell pepper, roasted, peeled and diced [use any of the farm's sweet peppers, and since they tend to be small, I'd use 2 or 3. Click here if you don't know how to roast and peel peppers]
2 scallions, both white and green parts, thinly sliced on a diagonal [alternatively, use very thinly sliced onion]
1 oz. Parmesan cheese, grated, about 1/3 C
3 oz. feta cheese, crumbled, about 3/4 C
1 tsp. finely chopped fresh rosemary
2 tsp. fresh lemon juice
8 eggs, beaten
3 tbsp. Reduced Balsamic Vinegar (optional) [see below]

Preheat oven to 325 degrees F.

Heat 1/2 tbsp. of the oil in a large skillet. Wilt the spinach over high heat with 1/4 tsp. salt, a few pinches of pepper, and the garlic. Drain and cool the spinach. Squeeze out the excess moisture a handful at a time and coarsely chop. Place the spinach in a bowl with the peppers, scallions, Parmesan, feta, rosemary and lemon juice. Stir the eggs into the mixture and add 1/4 tsp. salt and a few pinches of pepper.

In a 9-inch saute pan with an ovenproof handle, heat the remaining tablespoon of oil to just below the smoking point. Swirl the oil around the sides of the pan to coat it, turn the heat down to low, then immediately pour the frittata mixture into the pan. The pan should be hot enough so that the eggs sizzle when they touch the oil. Cook the frittata over low heat for 1 to 2 minutes, until the sides begin to set; transfer to the oven and bake, uncovered, for 20 to 25 minutes, until the frittata is golden and firm.

Loosen the frittata gently with a rubber spatula; the bottom will tend to stick to the pan. Place a plate over the pan, flip it over, and turn the frittata out. Brush with the vinegar if you like. Serve warm or cool to room temperature. Cut into wedges and serve.

The frittata can also be cooked entirely in the oven. Pour into a lightly oiled baking dish and bake for about 25 minutes, until the eggs are golden and set.

Tropical Basil Chocolate Truffles
found online here http://www.wineandfoodtravel.com/food/basil-does-dessert-how-sweet-it-is/

16 ounces semisweet chocolate chips [or equivalent; if you use bars like Bakers Semi-Sweet, you need to grate or chop it up into fairly small bits]
3/4 C coconut milk
1/4 C packed basil leaves [I used more, just 'cuz I could!]
3 tbsp. unsalted butter
1 tsp. grated orange zest
1/2 C cocoa powder

1. Place chocolate in a medium mixing bowl and set aside.

2. Place coconut milk and basil in a small saucepan and bring to a boil over high heat. Remove from heat, cover, and steep 30 minutes.

3. Remove basil and return milk to a gentle simmer over medium. Pour over reserved chocolate chips and stir vigorously to melt and blend. Add butter and zest; stir until smooth. Place in refrigerator for 30 to 60 minutes, until firm enough to hold shape.

4. Scoop out a teaspoonful and form into a ball in your hands. Roll into cocoa powder to coat, gently re-roll with your hands to adhere cocoa, then roll again in cocoa. [See my notes about this, below.] Place on parchment-covered baking sheet and repeat with remaining balls. Chill until firm and serve.

Savory Waffles
http://eatplaylove.blogspot.com/2009/07/kitchen-sink-meal-savory-waffles-and.html with Jen's Modifications: 1 cup of shredded sharp cheese, about 1/3rd a cup of wilted spinach, 1/2 a cup of black beans and maybe 1/3rd a cup of chopped scallions. We used a little sour cream and ketchup on top. I've also used ketchup and maple syrup mixed before for an interesting combo.

Devoured Soup: Cauliflower Curry Soup

It's a good thing there was extra of this soup to can since the whole family completely devoured every last drop of their servings!


CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]

1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice [I used chicken broth since that's what I had]

1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. [I actually didn't repeat the process with the remainder as I wanted to leave some chunks of vegetables - I pureed about 2/3 of it.] For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.

Yum!  I used the pressure canner to can a couple of pints after we finished our fill.