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
