Basil - pesto
Broccoli - R
Napa cabbage (3-4 bunches) - M, Kimchi, Sauerkraut
Carrots - W
Chard (2 bunches) - T
Kale - Su or Preserve
Lettuce (lots) - Sa, lunches
Potatoes - R
Summer squash or pickling cucumbers - Sa
Strawberries - lunches
plums - M, jam, fruit leather
Groceries:
pine nuts
Lettuce (lots) - Sa, lunches
Potatoes - R
Summer squash or pickling cucumbers - Sa
Strawberries - lunches
plums - M, jam, fruit leather
Groceries:
pine nuts
parmesan cheese
garlic
sumac
yogurt
garlic
sumac
yogurt
ground ginger
fresh ginger
apples
Menu:
Saturday: Grilled Meat, Salad, Summer Squash,
Sunday: Broiled Fennel, Kale, & Goat Cheese with Sausage (or dinner out and preserve kale)
Monday: Ahi Tuna Tacos with Plum Sauce (can plum sauce; start in afternoon during nap, make pesto to save)
Tuesday: Swiss Chard and Chickpea Salad (soak Chickpeas on Monday)
Wednesday: BBQ, apple pie
Thursday: Garlic, Potato, Broccoli Soup (make during nap, so it's ready after soccer)
Recipes:
http://www.anoregoncottage.com/2009/10/plum-sauce-for-canning.html
http://www.yummly.com/recipe/Seared-Ahi-Tuna-Taco-with-Asian-Slaw-and-Plum-sauce-Food-Network-259567
WARM SWISS CHARD and CHICKPEA SALAD with SUMAC
Serves 4
Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If you don't have sumac you can use any spice you like-curry goes well with this dish.
1 c. dried garbanzo beans (chickpeas)
1/2 c. olive oil
1 onion, cut into thin wedges
2 tomatoes
1 tsp. sweetener of choice
1/4 tsp. cinnamon
2 cloves garlic, chopped
3 bunches chard
3 Tbs. fresh chopped mint
2-3 Tbs. fresh lemon juice
1 1/2 Tbs. ground sumac
1. Put chickpeas in a large bowl with water and soak overnight. Drain and place in a large sauce pan. Cover with water and bring to a boil, then simmer, covered, for about 1 3/4 hours. Drain when tender and set aside.
2. Heat the oil in a large heavy-bottomed frying pan, add the onion and cook on low heat about 5 minutes or until softened and starting to turn brown.
3. Cut the tomatoes in half and scrape out the seeds with a teaspoon, then dice the flesh. Add the tomato flesh to the onions with the sweetener, cinnamon, and garlic. Cook for 2-3 minutes or until softened.
4. Wash the chard and pat dry. Trim the stems and finely shred the leaves.
5. Add to the tomato mixture with the chickpeas and cook 3-4 minutes until the chard starts to wilt. Add the mint, lemon juice, and sumac. Season and cook for 1 minute. Serve immediately.
Pesto
makes about 1/3 cup (can be easily doubled)
1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste
Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!
GREEN GARLIC SOUP
Being the garlic lover that I am I had to share this recipe - it certainly helps to cure the garlic blues...
Serves 6
Adapted from Chez Panisse VEGETABLES, by Alice Waters
1 lb. green garlic (8-10 stalks)
1/2 lbs. potatoes (Yukon gold, or some other tasty variety)
2 medium onions
1/4 lb. butter (or ghee)
Sea salt
2 quarts vegetable or chicken stock
1. To clean and prepare the garlic, trim the root end and peel away any tough or dirty outer layers. Trim away the dark green portion of the leaves [the part that branches away from the stalk]; the light-green part of the stalk is fine to use [check for dirt though].
2. Cut the cleaned garlic into thin rounds and optionally into half-circles.
3. Peel the potatoes and cut into half-inch cubes.
4. Peel the onions and chop into small dice.
5. Melt the butter in a heavy bottomed pot; add the onion and cook slowly until translucent and tender; season with salt and pepper, then add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil.
6. Lower the heat and simmer until potatoes are tender. Check the seasoning.
7. This soup can be served rustic and chunky or pureed - either way it is delicious!
Plum Fruit Leather
courtesy of Jane Krejci (Jane and Don Krejci were the folks who supplied us with plums from their Los Gatos orchard a few weeks ago)
Pureé (in Cuisinart) 5 cups of diced, pitted plums. Add 1/4 C honey. Cover a rimmed cookie sheet with plastic wrap; spread puree thinly. Cover with cheesecloth or screen and dry in the sun (or place on dash in car). When dry, roll up and store. [I expect you can probably use this recipe with other fruit -- apricots, strawberries... give it a try!]
http://pickyourown.org/plumjam.htm
http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/
Recipes:
http://www.anoregoncottage.com/2009/10/plum-sauce-for-canning.html
http://www.yummly.com/recipe/Seared-Ahi-Tuna-Taco-with-Asian-Slaw-and-Plum-sauce-Food-Network-259567
WARM SWISS CHARD and CHICKPEA SALAD with SUMAC
Serves 4
Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If you don't have sumac you can use any spice you like-curry goes well with this dish.
1 c. dried garbanzo beans (chickpeas)
1/2 c. olive oil
1 onion, cut into thin wedges
2 tomatoes
1 tsp. sweetener of choice
1/4 tsp. cinnamon
2 cloves garlic, chopped
3 bunches chard
3 Tbs. fresh chopped mint
2-3 Tbs. fresh lemon juice
1 1/2 Tbs. ground sumac
1. Put chickpeas in a large bowl with water and soak overnight. Drain and place in a large sauce pan. Cover with water and bring to a boil, then simmer, covered, for about 1 3/4 hours. Drain when tender and set aside.
2. Heat the oil in a large heavy-bottomed frying pan, add the onion and cook on low heat about 5 minutes or until softened and starting to turn brown.
3. Cut the tomatoes in half and scrape out the seeds with a teaspoon, then dice the flesh. Add the tomato flesh to the onions with the sweetener, cinnamon, and garlic. Cook for 2-3 minutes or until softened.
4. Wash the chard and pat dry. Trim the stems and finely shred the leaves.
5. Add to the tomato mixture with the chickpeas and cook 3-4 minutes until the chard starts to wilt. Add the mint, lemon juice, and sumac. Season and cook for 1 minute. Serve immediately.
Pesto
makes about 1/3 cup (can be easily doubled)
1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste
Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!
GREEN GARLIC SOUP
Being the garlic lover that I am I had to share this recipe - it certainly helps to cure the garlic blues...
Serves 6
Adapted from Chez Panisse VEGETABLES, by Alice Waters
1 lb. green garlic (8-10 stalks)
1/2 lbs. potatoes (Yukon gold, or some other tasty variety)
2 medium onions
1/4 lb. butter (or ghee)
Sea salt
2 quarts vegetable or chicken stock
1. To clean and prepare the garlic, trim the root end and peel away any tough or dirty outer layers. Trim away the dark green portion of the leaves [the part that branches away from the stalk]; the light-green part of the stalk is fine to use [check for dirt though].
2. Cut the cleaned garlic into thin rounds and optionally into half-circles.
3. Peel the potatoes and cut into half-inch cubes.
4. Peel the onions and chop into small dice.
5. Melt the butter in a heavy bottomed pot; add the onion and cook slowly until translucent and tender; season with salt and pepper, then add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil.
6. Lower the heat and simmer until potatoes are tender. Check the seasoning.
7. This soup can be served rustic and chunky or pureed - either way it is delicious!
Plum Fruit Leather
courtesy of Jane Krejci (Jane and Don Krejci were the folks who supplied us with plums from their Los Gatos orchard a few weeks ago)
Pureé (in Cuisinart) 5 cups of diced, pitted plums. Add 1/4 C honey. Cover a rimmed cookie sheet with plastic wrap; spread puree thinly. Cover with cheesecloth or screen and dry in the sun (or place on dash in car). When dry, roll up and store. [I expect you can probably use this recipe with other fruit -- apricots, strawberries... give it a try!]
http://pickyourown.org/plumjam.htm
http://asonomagarden.wordpress.com/2009/01/30/an-intro-into-fermentation-how-to-make-kimchi/
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