February 8 - 15, 2013

Well, we're back.  We had a break from the CSA box back over the holidays and when it started up again, we were just busy and didn't actually plan our meals, but grabbed from the box and made stuff.  On some level, that's nice too, but I honestly think we eat better and have less waste when I plan it out, so here we go again!  We also started getting a monthly meat share with all organic meat, so this might help me plan out how we use that as well.

In the box:
Apples
Broccolini - T
Brussels Sprouts
Carrots - Su, T, W, R
Celeriac - R
Chard - F
Leeks - Su, T
Limes
Lettuce - M
Parsnips - Su
Winter Squash (Butternut)

In the fridge:
Parsnips - Su
Butternut Squash - Su
Carrots - Su, T, W, R
Celeriac - R
Leeks - Su, T
Onions -Su, W, F
Broccoli - T
Asian Greens - T
Cabbage - M, W

In the freezer:
pork chops - W
lambchetta with harissa rub - R
steak
pork porterhouse
osso buco
beef short ribs
ground beef - M

Groceries
Bread
Milk
baking powder
tortillas
coconut milk
salt
greek yogurt
candied ginger
garlic
fish sauce
marinara
kombu seaweed
tofu

Menu
Sunday: Butternut Squash and Parsnip Soup with Homemade Bread
Monday:  Make squash muffins in the morning, beef/cabbage burritos
Tuesday: Make persimmon bars and freeze extra puree, tofu stir fry
Wednesday: Slow cooker pork stew
Thursday:
     Co-op: parsnip/chard pancakes with applesauce
     Dinner: Lambchetta with Harissa rub, with celeriac mash, and honeyed carrots
     Dessert:
Friday: Black Bean Chili

Recipes

http://www.liveearthfarm.net/butternut-squash-and-parsnip-soup/

http://www.liveearthfarm.net/butternut-squash-oat-muffins-with-candied-ginger/

http://allrecipes.com/recipe/runza-burritos-international/

http://www.liveearthfarm.net/persimmon-bars/

http://nomnompaleo.com/post/8425643634/slow-cooker-cheater-pork-stew

http://www.liveearthfarm.net/celeriac-mash/

http://www.liveearthfarm.net/black-bean-chili-with-winter-squash-and-greens/

February 10 - 16, 2012

In the box:

Apples (Fujis) +
De Ciccio Broccoli or Brocolilini - Su
Brussels Sprouts - M
Savoy Cabbage - R
romanesco cauliflower - W
Red Russian Kale - T
Meyer Lemons
Onions, red (Pinnacle Organic) - T, R
Radicchio - R
Raspberry Jam (jar will be inside your box)

In the fridge:

apples
pears
lemons
romanesco cauliflower (last week's was MASSIVE) - W
broccolini - Su

a few carrots - Su, M

onions - Su, M, 

Groceries:

Mystery V-day item Letter D
pomegranate juice
Strawberries
plain yogurt

bacon
smoked mozzarella
tofu

Menu:

Sunday: Broccoli Soup, bread

Monday: Roasted Root Vegetables with Brussels Sprouts

Tuesday: Mystery Dinner to be unveiled after V-day, Mystery Dessert Item

Wednesday: romanesco pasta (and freeze the rest of the romanesco)

Thursday:  Stir Fry



Recipes:
http://hotpotmeal.blogspot.com/2012/01/broccoli-soup-with-coconut-milk.html

http://www.food.com/recipe/roasted-potatoes-carrots-parsnips-and-brussels-sprouts-190214

http://www.vegalicious.org/2011/09/05/spirali-pasta-with-romanesco-and-peas/

http://www.dlife.com/diabetes/diabetic-recipes/Cabbage-and-Radicchio-Stir-Fry/r5601.html

January 22 - 27, 2012

THE CSA BOX is BACK!!! After a 4 week hiatus, we have week 4 of the winter veggie share. It will be a light week though, since I will be busy getting ready for Logan's 2nd Birthday Party!

In the box:

Apples + (mix of Fujis and Pippins)
Brussels sprouts - T
Green cabbage - F2
Red cabbage - F2
Carrots - F2
Romanesco cauliflower - F1
Red Russian kale - W
Meyer lemons + - S
Lettuce + (Bibb and baby romaine) - Su, M
Spicy dry-farmed tomato juice (will be inside your box) - Can't wait to drink this!

In the fridge:

Meyer Lemons from our neighbor
Apples
Pears

Menu:

Friday: Romanesco Cauliflower, Turkey, Steak fries
Sunday: Falafel (to sample party food and test pita recipe) with salad
Monday:  Turkey Taco Salad
Tuesday: Shredded Pork and Veggie Soup + Brussels Sprouts (Crockpot)
Wednesday: Curried Chickpeas and Kale (Crockpot)
Thursday: Something from the freezer/leftovers
Friday: Red and Green Coleslaw (also for the party), carrots, chicken sandwiches
Saturday: Logan's Birthday Party - meyer lemon lemonade!

Groceries:
Celery
Ground Turkey
Pork Sirloin Tip Roast




Recipes:
http://www.kalynskitchen.com/2008/08/recipe-for-baked-falafel-patties-with.html

http://satisfyingfamilyrecipes.blogspot.com/2012/01/weekly-shredded-pork-and-veggie-soup.html?showComment=1327255843428#c5317601301958144502

http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=4&mid=95835

Red Cabbage Slaw
from Taqueria Gila Monster Restaurant
makes 3 – 4 quarts

1 head red cabbage
1 lb. carrots
1 bunch cilantro
1/3 C freshly squeezed lime juice
1/3 C apple cider vinegar
2 tbsp. salt
1 tbsp. ancho chili powder

Quarter and core red cabbage. Slice thinly by hand or in a food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad.

White Cabbage Salad with Dates
also from ‘Organic & Wholefoods’
[definitely a recipe much different than others I’ve come across for cabbage!]

1 small white cabbage
1 garlic clove
1 small onion
1 ¼ C sour cream
2 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. honey
1 tbsp. tumeric
1 pinch cinnamon
1 tsp. ginger powder
1 tsp. cardamom
1 pinch cayenne pepper
white pepper
1 tsp. coarse salt
5 dates

Cut the cabbage into fine strips [I’d shred with a 1mm blade in my food processor]. Make a marinade from the cream, olive oil, vinegar, honey, and spices. Season well, and marinate the cabbage for 60 minutes.

Pit the dates, chop into small pieces, stir into the cabbage, check the seasoning, and serve.

OR

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
Future:

Snack

KALE APPLE LEEK TOPPING
This makes a great topping for a buckwheat cracker (recipe below) or for a crepe.

1 leek, sliced into half moons
1 apple, grated
1/2 bunch of dino kale, chiffonaded [i.e. de-stem and stack leaves, roll them up like a cigar and thinly slice crosswise - Debbie]
1/4 C parsley, plus more for garnish
1 tbsp. ghee or butter
1 tbsp. olive oil
lemon juice to keep the apples from browning
1/4 C creme fraiche

1. Add the ghee or butter to a medium saute pan and heat over medium high heat. Add the leeks and saute for 5 minutes, until tender. Add the apple and saute for another 2 minutes. Add the kale and cook until just wilted. Turn off the heat and add the parsley, olive oil, and sea salt and pepper to taste.
2. Once the mixture has cooled, mince it and mix in the creme fraiche.
3. Fill a pastry bag with a large opening and pipe the mixture onto a buckwheat cracker. Top with a small dollop of creme fraiche and minced parsley.

December 2- 8, 2011

First week of the Winter Share!

In the box:

Apples - lunches, snacks
Beets - M
Brussels sprouts - T
Romanesco cauliflower - F
Kale - R
Fennel - R
Leeks - R
Lettuce - M
Potatoes - T
Daikon radish - W
Strawberry lavendar jam - Store for breakfasts, lunches, snacks

In the house:

Turkey - F, M, W, Freeze
Stuffing - Freeze
Radicchio Risotto - F, Freeze
Gravy - Freeze
Cranberry Sauce - M, then can
Sweet Potatoes - R

Carrots - R
Celery - R

Cabbage - ?

Menu:

Friday: Cauliflower, Turkey, Risotto
Saturday: Taking appetizer to Jamie's /Pizza
Sunday: Sushi!
Monday: Salad with Beets, Cranberry Sauce, and Turkey
Tuesday: Salmon, Potatoes, Brussels Sprouts
Wednesday: Braised Daikon, Stuffing, Turkey
Thursday: Kale, Fennel, & Leek Soup

Recipes:

http://missfiggy.com/2011/07/19/braised-daikon/


Soup - Veggie Stock, Kale, Fennel, Leeks, Celery, Carrots, White Beans, Potatoes

November 19 - 25, 2011

In the box:

Gala apples
Arugula - W
Brussels sprouts - Sa
Beets - Su
Cabbage- M2
Fennel - Su2
Green beans - R/F
Leeks - Su2
Lettuce - T
Onions (Pinnacle Organic Farm) - R/F
Radicchio - M

Groceries:
Turkey (pickup at counter)
Yams
Potatoes
Pumpkin for Pies
Sausage for Stuffing
Whole Wheat Pastry Flour
Ricotta Cheese
Eggs
Carrots
smoked mozzarella
garlic
mozzarella

Menu:
Saturday: Chinese Food (day off from cooking!)
Sunday: Lentil Soup with Beets and Coconut Milk
Monday: Radicchio Risotto
Tuesday:  Salad with Chicken
Wednesday: Arugula and Ricotta Calzones
Thursday: THANKSGIVING OFFERING - Dinner at the Reichguts
Friday: THANKSGIVING FOOD - PARTY
Saturday: Leftovers with Steamed Brussels Sprouts
Sunday: Fennel & Leek Soup with Bread
Monday: Cabbage "Sushi" with Leftover mashed potatoes
Tuesday: Random leftovers from the freezer
Wednesday: Random leftovers from the freezer
Thursday: Random leftovers from the freezer

The week after Thanksgiving is leftovers week since we don't get our next share until Dec 1.

Recipes:

LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.

1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish

1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.

http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292

http://www.epicurious.com/recipes/food/views/Arugula-and-Ricotta-Calzones-233791

FENNEL and LEEK SOUPServes 4-6

2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional

1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.

SAVORY "MAKI-SUSHI"-STYLE CABBAGE ROLL
Serves 4-6

For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
nutmeg
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil

*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but Rebecca and I both agree: either way is fine ;-) - Debbie]

1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.

November 11 - 17

In the box:

Gala apples - R
Beets - R
Brussels sprouts - F
Cabbage - R
Collard greens - M
Green beans - T
Kale - Su
Leeks - Su
Onions (Pinnacle Organic Farm) - T
Yellow Finn potatoes - Su
Winter (butternut) squash - T

In the house:

Chard - Sa
cilantro - W

Menu
Friday: Steamed brussel sprouts, noodles with peanut sauce
Saturday: Chard Dhal with Brown Rice
Sunday: Green Potato Leek Soup with Homemade Bread
Monday: Spaghetti with Collard filled meatballs
Tuesday: Butternut Squash Gratin with steamed green beans
Wednesday:Thai Cilantro Soba Pesto pasta with chicken

Thursday: Cabbage with Apples and Beets

Plan: 

Saturday: make dinner, make Sunday Soup, Make Meatballs

Sunday: put bread in bread maker

Tuesday: Make Squash Gratin during nap, make Thursday's meal ahead.

Recipes:

http://naturemoms.com/blog/2011/03/16/potato-leek-soup/

CHARD DHAL
This is a recipe that uses two kinds of lentils and both the chard leaf and stalk; it comes out unexpectedly creamy. Orange lentils are much smaller than regular brown lentils, and cook more quickly; this is why they are added later.

1/4 C (2 oz.) brown lentils
1 tbsp. tumeric
1 lb. chard, washed and chopped - both stems and leaves
1/2 C (4 oz.) orange lentils
sea salt and pepper

1. Lentils do not have to be soaked. Rinse them thoroughly and place the brown lentils in a pint of boiling water with the turmeric. Let them simmer, partially covered, for 20 minutes.
2. Now add the chard and bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
3. Now add the orange lentils and simmer for another 10 minutes.
4. Season with salt and pepper. The mixture should have soaked up all the water and can be served at once. The dhal should have an amazingly creamy texture and creamy flavor. This is lovely served with aromatic brown Basmati rice.

BUTTERNUT SQUASH GRATIN with ONIONS and SAGE
Serves 4
Serve this with a salad of slightly bitter, robust greens. [A nice massaged kale saladwould be perfect!] Good for a Fall supper for either family or company.

1/4 C olive oil
4 C thinly sliced onions
4 sprigs thyme
2 tbsp. chopped sage or 2 tsp. dried
sea salt and pepper to taste
6 C butternut squash, cut into half-inch cubes
1/2 C flour
2 tbsp. chopped parsley
1/2 C grated Gruyere or fontina cheese
1/2 C plus 2 tbsp. heated whole milk or broth
1 C fresh bread crumbs

1. Preheat the oven to 350 degrees F. Lightly oil or butter a 2-quart gratin dish or casserole dish.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with 1/2 tsp. salt and plenty of pepper to taste. Spread this mixture in the gratin dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash with the flour, letting any excess fall away. [Put squash and flour in a ziploc or other bag, add some air, close it tight and shake briskly; this works nicely! Then fish 'em out, leaving the excess flour behind. - Debbie] Add floured squash to the pan and cook until brown on both sides, about 7 minutes. Add the parsley, season with salt and pepper, and cook for 1 minute more. Layer this squash over the onion mixture, cover with cheese, then add the milk (or a milk substitute). Cover and bake for 25 minutes, then uncover and bake until the top is browned and the liquid is absorbed, about 25 minutes more.


THAI CILANTRO PESTO
Makes about 1 cup
The flavors of the Orient come alive in this brightly flavored pesto infused with lemon grass, kaffir lime, and creamy cashews. Raw macadamia nuts can be substituted for the cashews for a tropical twist. Cilantro is a powerful green food and a rich source of vitamins, minerals and antioxidants - vital elements for good health. Current research shows that if eaten in large enough quantities, cilantro helps the body to release toxins, especially heavy metals that can effect our well-being. This recipe packs a lot of wonderful green food into each serving and the exotic flavors of this pesto makes it easy to eat a healthy helping. Toss a good dollop with rice or buckwheat noodles smothered with steamed fresh vegetables; add a sprinkling of tamari-toasted sunflower seeds for a quick family meal everyone will enjoy.

1/2 C raw or lightly toasted unsalted cashews
1 tbsp. minced garlic
2 tbsp. minced lemongrass
2 tbsp. minced ginger root
1 large kaffir lime leaf or 1/2 tsp. lime zest
4 C (packed) chopped fresh cilantro, large stems removed [I chop cilantro up stems and all; stems have as much flavor as the leaves. If you're shy of your 4 cup quantity 'cuz you left out the stems, chop 'em finely and add 'em. - Debbie]
1 tbsp. freshly squeezed lime juice
1/2 C unrefined sesame oil, not toasted

1. In a food processor, bowl fitted with the S-blade, process the cashews until finely ground. Add the garlic, lemon grass, lime juice, zest or kaffir leaf, and toasted sesame oil ands process for 5 seconds. Add the cilantro in batches as you continue processing the mixture into a smooth paste, scraping the side of the bowl as you go. Use immediately or store in the refrigerator for up to a week.

http://www.babybites.info/2009/07/13/cabbage-apples/