Gala apples
Beets - R
Red Russian kale - T
Green beans
Leeks - T
Lettuce - Su
Chard - R
Sweet peppers & Hot Peppers
Summer squash - M
Dry-farmed tomatoes
Beets - R
Red Russian kale - T
Green beans
Leeks - T
Lettuce - Su
Chard - R
Sweet peppers & Hot Peppers
Summer squash - M
Dry-farmed tomatoes
In the house:
Basil - Su
Napa cabbage - W
Hot peppers (Hungarian yellow/red; Padrons) - Su, W
Yellow Finn potatoes - T
Sweet peppers - Su
Summer squash - M
Dry-farmed tomatoes - Su, M, T
Menu:
Sunday: Fresh tomato pizza with salad
Monday: Squash Spaghetti, make bread
Tuesday: Black Eyed Pea and Lentil Soup
Wednesday: Cabbage and chicken burritos
Thursday: Roasted Red Pepper Chili with Green Beans
Co-op: Pumpkin Zucchini Bread (Snack), Beet & Chard Waffles with Apples and smoothies.
Other cooking tasks: Throw leftover veggies in stock pot to make veggie broth, skin and puree the rest of the tomatoes to can, roast all peppers and freeze leftovers.
Groceries:
Italian Sausage
mozzarella
tortillas
nutritional yeast
organic black eyed peas (if they have them)
Recipes:
http://southernfood.about.com/od/summersquash/r/Summer-Squash-Pasta-Recipe.htm
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping!
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped
4 garlic cloves, minced (or equivalent in green garlic)
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco.
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Janet’s Sautéed Cabbage Burritos
from member Portia Halbert, who says, “I was reading your cabbage section [from the last newsletter] and thought I'd send along the recipe I use for almost all of the cabbage I get from you. It's from ‘The Farm Vegetarian Cookbook.’ I know this recipe by heart, and it can be made in about 15 minutes; it's always surprising how good cabbage can be.”
1 onion chopped
4 tbsp. oil
One head of cabbage cut into eighths, then sliced crosswise
2 tbsp. soy sauce or Braggs [a kind of soy sauce]
½ tsp. vinegar (I use white wine vinegar, but any other vinegar will work)
2 tbsp. nutritional yeast
1-2 tbs. Sriracha depending on how spicy you like it - this is my addition and I think it's essential. [Sriracha is a Thai hot sauce made from chile peppers, vinegar, garlic, sugar and salt. I had to look it up because I hadn’t heard of it before! - Debbie]
2 cloves of garlic or 1 tsp. garlic salt
salt and pepper to taste
2 tbsp. additional oil (optional)
In large pot, sauté onion in oil until transparent. Add remaining ingredients and cook until cabbage is soft and golden. Wrap in warm tortilla and enjoy.
Debbie’s Ground Beef and Roasted Farm Peppers Chili
Onion, chopped (medium sized, or half a big one)
Ground beef (I used a 1lb. pkg. of my Morris Grassfed Beef)
Salt
Garlic, minced or crushed (as much as you like!)
Some ground cumin
Some ground red chili pepper
Half a dozen or more peeled farm tomatoes, chopped [dont’ know how to peel a tomato? See end of recipe]
A can of cooked pinto beans (or cook your own)
A bunch of chopped up roasted peppers [see above for how to roast them, if you’re jumping to this recipe from the database]
A generous handful of chopped fresh cilantro (optional)
Pat ground beef dry, break apart with your hands a bit, sprinkle with salt and set aside. In a large heavy skillet over medium heat, sauté onion in some olive oil, until starting to brown. Crumble ground beef over this and cook, stirring occasionally, until beef is also starting to brown (this way you kinda continue to caramelize the onions while the beef is cooking). Add garlic, stir and cook another minute or so. Sprinkle on some cumin (maybe ¼ tsp), and chili powder (less if you just want that ‘chili’ flavor, more if you like more heat). Add chopped peeled tomatoes and any accumulated juice and cook awhile (covered, if you like) until the tomatoes start to disintegrate. Add the can of pinto beans, bean liquor and all (i.e. the liquid in the can). Add the chopped roasted peppers. Cook and stir until heated through and bubbling. Turn off the heat and add the optional chopped cilantro at this point. Serve with a bunch of corn tortilla chips, which can be used to scoop and eat the chili with! This also would freeze well for later use.
Napa cabbage - W
Hot peppers (Hungarian yellow/red; Padrons) - Su, W
Yellow Finn potatoes - T
Sweet peppers - Su
Summer squash - M
Dry-farmed tomatoes - Su, M, T
Menu:
Sunday: Fresh tomato pizza with salad
Monday: Squash Spaghetti, make bread
Tuesday: Black Eyed Pea and Lentil Soup
Wednesday: Cabbage and chicken burritos
Thursday: Roasted Red Pepper Chili with Green Beans
Co-op: Pumpkin Zucchini Bread (Snack), Beet & Chard Waffles with Apples and smoothies.
Other cooking tasks: Throw leftover veggies in stock pot to make veggie broth, skin and puree the rest of the tomatoes to can, roast all peppers and freeze leftovers.
Groceries:
Italian Sausage
mozzarella
tortillas
nutritional yeast
organic black eyed peas (if they have them)
Recipes:
http://southernfood.about.com/od/summersquash/r/Summer-Squash-Pasta-Recipe.htm
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping!
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped
4 garlic cloves, minced (or equivalent in green garlic)
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco.
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Janet’s Sautéed Cabbage Burritos
from member Portia Halbert, who says, “I was reading your cabbage section [from the last newsletter] and thought I'd send along the recipe I use for almost all of the cabbage I get from you. It's from ‘The Farm Vegetarian Cookbook.’ I know this recipe by heart, and it can be made in about 15 minutes; it's always surprising how good cabbage can be.”
1 onion chopped
4 tbsp. oil
One head of cabbage cut into eighths, then sliced crosswise
2 tbsp. soy sauce or Braggs [a kind of soy sauce]
½ tsp. vinegar (I use white wine vinegar, but any other vinegar will work)
2 tbsp. nutritional yeast
1-2 tbs. Sriracha depending on how spicy you like it - this is my addition and I think it's essential. [Sriracha is a Thai hot sauce made from chile peppers, vinegar, garlic, sugar and salt. I had to look it up because I hadn’t heard of it before! - Debbie]
2 cloves of garlic or 1 tsp. garlic salt
salt and pepper to taste
2 tbsp. additional oil (optional)
In large pot, sauté onion in oil until transparent. Add remaining ingredients and cook until cabbage is soft and golden. Wrap in warm tortilla and enjoy.
Debbie’s Ground Beef and Roasted Farm Peppers Chili
Onion, chopped (medium sized, or half a big one)
Ground beef (I used a 1lb. pkg. of my Morris Grassfed Beef)
Salt
Garlic, minced or crushed (as much as you like!)
Some ground cumin
Some ground red chili pepper
Half a dozen or more peeled farm tomatoes, chopped [dont’ know how to peel a tomato? See end of recipe]
A can of cooked pinto beans (or cook your own)
A bunch of chopped up roasted peppers [see above for how to roast them, if you’re jumping to this recipe from the database]
A generous handful of chopped fresh cilantro (optional)
Pat ground beef dry, break apart with your hands a bit, sprinkle with salt and set aside. In a large heavy skillet over medium heat, sauté onion in some olive oil, until starting to brown. Crumble ground beef over this and cook, stirring occasionally, until beef is also starting to brown (this way you kinda continue to caramelize the onions while the beef is cooking). Add garlic, stir and cook another minute or so. Sprinkle on some cumin (maybe ¼ tsp), and chili powder (less if you just want that ‘chili’ flavor, more if you like more heat). Add chopped peeled tomatoes and any accumulated juice and cook awhile (covered, if you like) until the tomatoes start to disintegrate. Add the can of pinto beans, bean liquor and all (i.e. the liquid in the can). Add the chopped roasted peppers. Cook and stir until heated through and bubbling. Turn off the heat and add the optional chopped cilantro at this point. Serve with a bunch of corn tortilla chips, which can be used to scoop and eat the chili with! This also would freeze well for later use.
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