SIP Week 10 - May 18 - May 24, 2020

Plan:

Monday - Sweet Potato Quinoa Chili (vFit Recipe Rolodex)
Tuesday - Taco Tuesday - Fish Tacos
Wednesday -Potato, Chickpea, and Chard Curry
Thursday -Snap Peas and Honeyed Shrimp Stir fry
Friday - Pasta with fava beans
Saturday - Burgers/Veggie Burgers, Potato Wedges and Salad
Sunday - Greek leftovers from freezer

May 5 - 10, 2013

In the box:

Arugula - F
Bok Choy - M
Cabbage - M
Carrots - W
Cauliflower - T
Fava Beans - R
Green garlic
Kale - T
Lettuce - Su
Strawberries

In the fridge:

Chard - Su
Cauliflower - T
Mizuna - M
Carrots - Su

Groceries:
Dry White Beans
Pizza Sauce
Mozzarella Cheese


Menu:
Sunday: Potato Chard Enchiladas, Salad
Monday: Steamed Dumplings, Bok Choy stir fry
Tuesday: Cauliflower Tater tots, Pork, Kale Chips
Wednesday: Steamed Carrots, Baked Fish, rice
Thursday: Nicoise Pasta Salad with Fava Beans
Friday: Arugula White Bean Dip, Pizza

Recipes:

Potato Chard Enchiladas
Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded, freeze leftovers)

Cauliflower Tater Tots (use cauliflower from last week and this week, freeze leftovers)

Kale Chips (version 3)

Nicoise Pasta Salad with Fava Beans

Arugula White Bean Dip (soak beans Thursday night)

April 27 - May 3, 2013

In the box:

Arugula - M
Asian greens, Mizuna - F
Broccoli - R

Cabbage, Savoy - Su, R, F
Carrots
Cauliflower - F
Chard - R
Cilantro - R
Fava Beans - M
Green garlic - use whenever a recipe calls for garlic
Kale - M
Lettuce - Sa
Strawberries

In the fridge:

Chard - Sa

Carrots - Sa

Spinach - Sa

Lettuce - Sa

Cabbage - Su, R, F

Sweet Potatoes - M

Challenge: Using up all the crunchy stuff before it goes bad, now that I can have crunchy food again!

Groceries:

Pecorino

Butter (if on sale)

Syrup

Corn Tortillas

Lime Juice

Urad Dal (Black Split Lentils)

Curry leaves

Bread Crumbs (if there are organic - otherwise make french bread and make breadcrumbs from that)

Walnuts (1 cup)

Shitake Mushrooms

Ginger root

Dumpling Wraps

Menu:

Saturday: Smoked Pork Loin, Salad, Potato Chard Casserole (from last week - we switched the meals around a little and had leftovers one day, so we didn't get to make this)

Sunday: Coleslaw (shred all cabbage and save for later), Grilled Sausages with Sauerkraut, Salads

Monday: Roasted Chicken, Sweet Potatoes covered with sauteed spinach.

Tuesday: Fava Bean Polenta

Wednesday: Kale Walnut Pesto Pasta

Thursday: 

    Co-op Lunch:  Cabbage Vedas (made ahead and reheated in oven), Broccoli Bites (made ahead baked during co-op) Fruit, Use any leftover greens from the week to make green cookies again

    Dinner: Potato Chard Enchiladas

Friday: Steamed Dumplings, Cauliflower Tater Tots

Recipes:

Fava Bean Polenta - Add minced arugula instead of asparagus and black pepper

Kale Walnut Pesto Pasta (add some steamed carrots too)

Potato Chard Enchiladas

Cabbage Vedas

Broccoli Bites

Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded)

Cauliflower Tater Tots

May 27 - 31, 2012

In the Box:

Asian Greens - Mizuna - W
Arugula - R
Broccoli - Freeze
Carrots - Su, M, R
Chard - Freeze
Escarole - Su, M
Fava Beans - W
Kale - T
Lettuce - Su, M
Strawberries - lunches
Turnips - T

In the Fridge:

Green Garlic - W
Leeks
Lettuce - Su, M

Beets - Pickle
Fava Beans - W
Broccoli - Freeze

Groceries:

Romano Cheese
Shallots
Cream
Lunch food

Menu:

Sunday: Lasagna, Salad, Bread; TODO: Spin all salad greens, Pickle Beets
Monday: Grilled Sausage, Salad; TODO: Prep and freeze broccoli, prep and freeze chard
Tuesday: Turnip Casserole (takes 20 min prep, 1 hr baking), Kale stuffed Chicken, Puree Rest of Kale for Smoothies
Wednesday: Steamed Favas, edamame style; Sushi Rice, Mizuna Stir Fry
Thursday: Risotto with Italian Sausage & Arugula

Recipes:

Finnish Turnip Casserole (Lanttulaatikko)
from justvetegablerecipes.com (modified to suit CSA box veggies)
serves 6 to 8

6 C diced turnips [again, probably no need to peel, just trim tops, tails, and any blemishes]
1/4 C fine dry bread crumbs
1/4 C cream [avoid "Ultra-pasteurized" - and get organic if you can!]
1/2 tsp. nutmeg
1 tsp salt
2 eggs, beaten
2 tbsp. brown sugar (optional)
3 tbsp. butter

Cook the turnips until soft (about 20 minutes) in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in nutmeg, salt and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if using) to the beaten eggs before adding to turnips. Turn into a buttered casserole dish, dot the top with the butter, and bake in a moderate oven (350 F) for 1 hour or until lightly browned on top.

http://cavemanstrong.com/2011/02/paleo-kale-stuffed-chicken/

Mizuna or Tatsoi in Coconut oil with Soy and Garlic
This one I made up! - Debbie

I discovered coconut oil for cooking; this healthy saturated tropical vegetable oil contains large quantities of lauric acid (which is also found in mother’s milk; strong antifungal and antimicrobial properties) and is stable and can be kept at room temperature for many months without becoming rancid. [For more information about this, and lots of other good information, I recommend a book called “Nourishing Traditions – the cookbook that challenges politically correct nutrition and the diet dictocrats” by Sally Fallon.] Anyway, the other thing I like about it other than its healthy qualities, is the fragrance and flavor it adds to stir-fried veggies!

So, have your mizuna or tatsoi washed and standing by (a little water still clinging is good). Melt a spoonful of coconut oil in a large skillet or wok over medium-high heat (it smells great!); crush a clove of garlic into the fat and stir/sizzle a few moments, then add the greens and stir-fry until they have mostly wilted. Splash in some soy sauce and stir-fry until wilted to your liking. Turn off heat and hold until you’re ready to eat. This is so good!

http://www.myrecipes.com/recipe/risotto-with-italian-sausage-caramelized-onions-bitter-greens-10000001714564/

April 29-May 4, 2012

In the box:

Artichokes - T
Red beets - W
Broccolini
Carrots
Young Fava Bean Pods - M, cook, freeze
Green garlic - M, T
Lettuce
Mizuna or Tatsoi - M
Strawberries (outside the box)

In the fridge:

lettuce

fava beans - M

Kale - M

Groceries:

Balsamic Vinegar
Sausage
Bananas
Lunch food

Menu:

Sunday: Penne pasta, salad

Monday: Green/purple smoothies (kale, mango, beets), Fava, Mizuna, Garlic Stir Fry

Tuesday: Stuffed Artichokes

Wednesday: Beet Pancakes

Thursday: Broccoli Chicken Carrot Salad
Friday: Leftovers

Recipes:

http://www.yelp.com/topic/san-francisco-i-need-a-good-simple-whole-artichoke-recipe-thats-kid-friendly-please

http://eatingrichly.com/09/the-only-way-i-can-get-my-husband-to-eat-beets/

May 28 - June 3

In the box:
Arugula - M
Asian stir-fry mix (mizuna and tatsoi) - TH
Chiogga beets - W
Broccolini - T
Purple carrots - W
Orange carrots from last week - TH
Fava beans - M
Kale - F
Lettuce (romaine) - W
Fresh "green" onions (red or yellow) - T, F
Radishes - Make pickled radishes Monday for snacking
Spinach - M
Sugar snap peas - TH?
Strawberries - M

Menu

Saturday: SUSHI!!
Sunday: Leftovers
Monday: Fava Bean and Strawberry Salad with Cheeseburgers (http://www.europesbest.ca/recipes/Tex-Mex-Turkey-Spinach-Burgers)
Tuesday: Shrimp Sauteed with Broccolini (http://www.myrecipes.com/recipe/shrimp-sauteed-with-broccolini-50400000109571/)
Wednesday: Beet-carrot-apple-raisin-walnut salad
Thursday: Asian Beef and Greens
Friday: Quinoa with Vegetables

Grocery List:

Milk
Burger Buns

Organic Olive Oil (Costco)

Organic Sugar (WinCo)

Mayo

Rice vinegar

Quinoa
Beef if on sale

Ground Turkey

Recipes (All from the Live Earth Farm Database with notes that are from the Editor, not me)

Fava Beans and Strawberry Salad with Pecorino
modified from a recipe I found online on the CUESA (Center for Urban Education about Sustainable Agriculture) website. Recipe is credited to Chris Cosentino of Incanto Restaurant and Bar [my notes and modifications are in square brackets – Debbie]
Serves 4

[This recipe calls for ‘rucola,’ which is an-other name for ‘arugula,’ a dark, spicy, leafy green we get in our shares several times a year. ]

2 C shelled fresh fava beans
2 C strawberries
Wild rucola [arugula]
Pecorino cheese [or similar hard cheese]
Juice of 1 lemon
¼ C balsamic vinegar
4 tbsp. extra virgin olive oil
Kosher or sea salt, to taste
Coarse ground black pepper to taste

Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to a seasoned ice bath so as not to over cook. Once cooled, re-move the skin* and discard. Place the favas in a mixing bowl, then set aside.

[*To remove the skin of fava beans, after they’re cooked, pinch a hole in the skin at one end of the bean and ‘squirt’ out the bright green inner bean.]

Wash the strawberries, then remove the green tops. Cut berries into quarters and add to the mixing bowl with the favas. Season with salt and fresh ground pepper.

Add the rucola [arugula] [or torn up, bite-sized pieces of various lettuces], then dress with a splash of lemon juice, balsamic vinegar, and extra virgin olive oil, toss to incorporate all the in-gredients then put on a platter or plate.

Using a peeler, peel curls of Pecorino [or Romano or Parmesan] on top and serve. [If you don’t have any of these cheeses, Feta cheese would be tasty too; just crumble on top instead of slicing.]

Pickled Radishes

Ingredients

1/4 cup Japanese rice vinegar
1/4 cup sugar
1 teaspoon salt

Beet-carrot-apple-raisin-walnut salad

A few years ago in this newsletter, I expounded on the flexibility and fun of carrot-apple-raisin salad (8th Harvest Week 1999). But this year, in my never ending quest for new and different ways to use box veggies I serendipitously discovered that adding grated raw beet to the mix was a charmer! (Not to mention another great way to sneak those beets into your meals.) So try this: grate up a few carrots and a raw beet (scrubbed and peeled lightly with a vegetable peeler first). Add cut up apple, a handful of raisins, and some nuts (toasted if you have the time and inclination! A few mintues in the toaster oven does the trick). Stir in a dollop of mayo to incorporate everything and serve! You can enhance the mayo with a little lemon juice, honey and cinnamon for added yum.

Asian Beef and Greens (use carrots and snap peas too if not for another recipe)
(adapted from Traci Townsend's Classic Beef or chicken Veggie Stir-fry)

2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce

Slice beef and cut into bite-sized pieces. Marinade several hours in 3 oz toasted sesame oil, the white wine vinegar, and the soy sauce.

Drain off marinade. Fry beef in 3 oz toasted sesame oil. Add in garlic, ginger (lots!), onions, and/or leeks and fry till tender.

Thinly slice lots of greens [We're getting lots of Asian greens this week, so timing is perfect!]. I've used Napa cabbage, turnip tops, beet tops, bok choy, kale, dandelion greens, mystery greens from the Asian market - just about anything (except spinach - too strong for this dish). I usually use about three or four bunches of whatever greens I have on hand. Add the rest of the marinade and the greens to the beef and fry until tender.

Garlic-Toasted Quinoa with Vegetables 

[Marie's variation] After browning the garlic, I added small pieces of chicken until cooked. Then I added the quinoa and cooked stirringly for about 3mins until lightly toasted but not completely brown, then I added water. I then added the diced potatoes while the quinoa was cooking. When the quinoa was almost cooked, I added green beans in lieu of asparagus. You can pretty much use any greens in this recipe, I have used mustard greens for example. I did not use shiitake mushrooms as I did not have any, and I used walnuts instead of almonds.

For later:

Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”

1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted

1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]

Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.

Debbie’s Kale with Bacon and Apple
serves 2

1 bunch kale
1 small apple
1 slice of *good* bacon (Niman Ranch nitrate-free is what I use. You should be able to find this in the grocery store. Just don’t look at the price.)
1 small handful of regular or golden raisins
1 small handful of walnuts, broken into pieces or coarsely chopped
splash of cider vinegar
salt

Wash kale, strip leaves from stems [hold stem in one hand and ‘strip’ greens off with other hand] and discard (or compost) stems. Tear or chop leaves into bite-size-ish pieces.

Put raisins in a small cup or dish, add boiling water just to cover and set aside to plump (or, add water to cover and put in a microwave for about 1 minute, then take out and set aside to plump).

Cut bacon crosswise into 1/4 inch strips (or dice).

Wash, quarter, core and dice apple (do not peel). [I slice apple quarters into 3 or 4 slices, then slice again crosswise to create ‘dice’]

Over medium-high heat, cook bacon in a large skillet (I use my nonstick wok/skillet) until fat starts to render. Add diced apple and walnuts, and continue to cook until bacon starts to crisp and apple and walnut pieces start to brown a little. [Note: I do NOT decant the bacon grease; the fat adds to the mouthfeel of the overall dish. That’s why I recommend using ‘good’ bacon, because fat is where the toxins accumulate, so you want good bacon without nitrates, chemicals, hormones, etc.]

Add kale; decant raisin soaking water into pan (to add moisture for steaming the kale), setting raisins aside for now. Stir/sauté/steam until leaves cook down to the desired tenderness (some people like their kale ‘chewier’ than others; if you cook it a little longer, the kale will not be as bright a green, but the texture will soften, given sufficient moisture).

When kale is cooked to sufficient doneness, add a splash or two of cider vinegar, to taste. Ditto with salt. Stir to incorporate, maybe sautéing for a minute more, then remove from heat and serve, or cover and keep warm until ready to serve.

Note: once you add the vinegar, the greens will for sure lose their lovely ‘green’ but, oh well. The flavor is delicious!

Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit

3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens

For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Broccoli, Beet and Feta Pasta
There are no real measured quantities here. This recipe is not that picky!

broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper

Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.

Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.

May 14 - 20, 2011

From the CSA:

Broccolini - x

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

Ingredients

The main ingredients are ½ cup watercress, chopped finely and 2 hardboiled eggs. The other ingredients are:

2 Tbsp chives or minced onion

2 Tbsp mayonnaise

Salt and pepperPreparation

1)The hardboiled eggs are mashed with a fork and mixed with watercress and chives.

2)Moisten with mayonnaise then season gently with salt and pepper.

Optional: One can add a teaspoon of horseradish to make this spread extra wonderful

Jiten's standard meat curry using fresh ingredients
from member Alicia Woodrow, who says, “as new members, your veggies exceed expectations. My husband Jitendra (Jiten for short) is from Maharashtra, India. We used the fresh garlic and fresh onions in a standard curry recipe where we usually use the mature versions. This was sooooo good. It was spectacular. This was not a restaurant curry where they cook the bejeepers out of the veggies in a quart of oil and throw in a handful of garam masala. This is more of a home-style recipe where you can taste the ingredients. Here is that recipe, with quantities adjusted for fresh garlic and onions from the farm.”

Ingredients:
whole spices and oil
¼ C oil
2 sticks cinnamon
8 whole cloves
6 cardamom pods (black cardamom is very good, but regular pale cardamom is good too)

wet ingredients
1 C of LEF fresh garlic, chopped. Use white and green, or all green. Don't use the top part of the leaf that has sand under it (Or 3 tbsp. chopped up regular dry/cured garlic) [note from Debbie: the green garlic is getting pretty mature now; the cloves are fairly fully formed. The garlic is still less strong-flavored than regular dry-cured garlic, so you could easily use one to two heads worth of peeled cloves in this recipe, I think]
3 C fresh onions, chopped
3 - 4 tbsp. ginger, finely chopped

powdered spices
1 tbsp. turmeric
1 ½ tsp. powdered chilies

final ingredients
28 oz. can of (organic) tomatoes
2 ½ lbs. meat, cut up for curry
3 C water

Directions:
1. Fry the whole spices gently in the oil until they puff up slightly.

2. Add the onions, garlic, and ginger. Fry gently until they are very soft, approximately 20 to 30 minutes. Add small amounts of water as needed to prevent burning.

3. Add the powdered spices and fry for two minutes more.

4. Increase heat to high, and add the tomatoes. Cook until the tomatoes are hot.

5. Add the meat, get it hot also, then fry it for 6 minutes.

6. Boil the 3 C of water separately, then add it to the curry. Simmer everything very gently until the meat is cooked.

Notes:

A. This can be made with no meat. Just pour over hard-boiled egg halves for egg curry.
B. Good choices for meat are organic chicken thighs, whole organic chicken, skinned and "cut for curry,” lamb pieces without fat, beef pieces. [note from Debbie: even better than 'organic' try to get your meat from pasture-raised animals. Read "The Omnivore's Dilemma" by Michael Pollan and you'll know why I say this.]

C. If desired, if using the lamb or beef, after frying the spices you can brown the meat in the oil. Set the meat aside until time to add to the curry in step 5 and cook as directed.

D. Serve with rice or naan or bread.



Baked Salmon in green garlic puree
created by member Lisa Bautista!

Lisa says, “I took a (smaller) stalk of green garlic and cut it into 1" pieces, half a preserved lemon* (I didn't rinse it off because I wanted the salt) and about 1/2 tsp. ground black pepper. I blended it all with enough olive oil to make a paste. I placed a salmon fillet on a piece of foil, slathered it with the green garlic goo, wrapped it up and baked until done. Yummy!

*If share members don't have preserved lemons, they could use the juice and pulp from a lemon with about 1/2 tsp. of salt as a substitution.”

Future -

Penne with Oyster Mushrooms in Garlic and Lemon Cream Sauce
serves 4 to 6
[it's an old typed card from my recipe file; source was a caterer I assisted in preparing a big fundraising meal for a nonprofit decades ago. I've forgotten the caterer's name, alas.]

8 tbsp. unsalted butter
2 lbs. fresh oyster mushrooms, stems trimmed, tops wiped clean as needed [obviously you'll need to either scale down the recipe, or be satisfied with less mushrooms in the overall recipe, which would not be the end of the world]
4 tbsp. minced or pressed garlic
3 C heavy cream [don't use ultra-pasteurized! Yuck!]
4 tbsp. fresh lemon juice
1 C tomatoes, peeled, seeded and diced [I just use canned chopped tomatoes when fresh tomatoes are out of season]
1 lb. penne rigate
¾ C grated asiago cheese

Greens-n-Beans

a bunch of greens (whatever you have on hand: kale, chard, dandelion, beet), cleaned and coarsely chopped
2 heads of green garlic, chopped
2 tsp. olive oil
1/3 C sun-dried tomatoes, rehydrated in a little water and then chopped
1 1/2 C cooked fava beans (see last week’s newsletter), or a can of small white beans
2 tsp. balsamic vinegar
1 tsp. brown sugar
Salt, pepper, and grated Parmesan or Romano cheese to taste

Sauté the garlic in oil until soft. Add greens and stir-fry until just wilted. Add the tomatoes (and their liquid) and simmer until the greens are cooked. Add beans, balsamic vinegar, brown sugar, and salt/pepper. Simmer a minute or two to warm up the beans and meld the flavors. Serve in bowls with some cheese sprinkled on top.