March 3-11, 2012

Last week of the Winter Share! What will I do with the next few weeks until we start up again in April?

In the box:

Apples - R
Broccoli or broccolini - R
Red cabbage - T, W
Carrots - T, W
Chard - M
Lettuce - Su
Red onions (Pinnacle Organic)

In the fridge:
Scallions
Leeks - Su
Radishes
Potatoes - Su

Groceries:
pirouette cookies
yogurt
powdered sugar
strawberries
dried cranberries
almonds
brown rice
lasagna noodles
ricotta
Monterrey jack cheese

Menu:
Sunday: Potato Leek Soup and Salad
Monday: Chard lasagna rolls
Tuesday: Garlic Cheese Quinoa Patties and Red Cabbage Saute, with steamed carrots
Wednesday: Vegetable Bean Enchiladas
Thursday: 
Coop: Bean & Cheese Waffles, Pink Yink Ink Drink, Strawberry Truffula Tree cupcakes with lemon buttercream frosting (For Natalie's Birthday).
Dinner: Brown Rice Broccoli Apple Salad
Friday: Leftovers

Recipes:

http://whfoods.org/genpage.php?tname=recipe&dbid=240

http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

http://www.poorgirleatswell.com/2011/11/recipe-garlic-cheese-quinoa-patties.html

http://www.goodlifeeats.com/2011/02/dr-seuss-party-ideas-dr-seuss-birthday.html

http://cookingwithamy.blogspot.com/2006/05/strawberry-cupcakes-recipe.html

http://www.sweetney.com/2012/03/easy-the-lorax-truffula-tree-cupcakes.html

http://www.poorgirleatswell.com/2011/11/recipe-creamy-brown-rice-broccoli-apple-salad.html

December 9-15, 2011

In the box:

Apples - x
Arugula - F,
Red Express Cabbage - x
Carrots - x
Romanesco cauliflower - x
Fennel - x
Leeks - wherever onions are called for
Parsnips - x
Radicchio - x
Crushed Dry-farmed Tomatoes (jar will be inside your box) - pantry

In the house:

Cabbage - x
Beets - x

Grocery List:
Garlic
Bananas
Talapia
shallots
sour cream

Menu:
Friday: Spaghetti with minced arugula in the sauce
Saturday: Mexican
Sunday: Something easy from the fridge/freezer

Monday: Fish and Shredded Cabbage/Radicchio Tacos
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken

Recipes:

Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."

6 C vegetable or chicken broth
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]

Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.

Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.

Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.

In a small bowl, combine the sour cream, green onion, and dill.

Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.

Apple Fennel Puree for lunch "Applesauce"

http://www.eatingwell.com/recipes/baja_battered_fish.html

From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/

Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.

Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]

Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.

Let the salad stand at room temperature for 20 to 30 minutes, then serve.


For later:

http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/

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/

November 4 - 10, 2011

In the box:

Gala apples - Lunches, Apple Butter
Basil or cilantro - W
Beets - R
Cabbage - T
Collard greens - M
summer squash - Sa
Green beans - R
Kale - Kale Chips
Leeks - T,
Dry-farmed tomatoes - F, Su

In the house:

Leeks - Su
potatoes - Su

pomegranates - Pomegranate jelly, pomegranate juice, pomegranate syrup

Grocery list:
unsweetened coconut
quinoa
ground turkey
low or no sugar pectin
lemon

Menu:
Friday: Spaghetti with fresh tomatoes

Saturday: Zucchini Latkes, Applesauce, Sausage (if we have it in the freezer)

Sunday: Homemade Bread, Tuscan Tomato Basil soup

Monday: Toasted Collards and Coconut Salad

Tuesday: Sweet and Sour Stuffed Cabbage

Wednesday: Carribean Black Beans with Plantains

Thursday: Roasted Beets, Steamed Green Beans, and Baked Fish

Plan:
Saturday - cook dinner, pick pomegranates
Sunday - Morning: start bread, Prepare Apple Butter; Afternoon: juice pomegranates & make syrup, Cook Soup
Monday - Cook dinner
Tuesday - Afternoon, make pomegranate jelly and can, Make dinner
Wed & Thursday - cook dinner

Recipes:

Tuscan Tomato-Basil Soup
(modified slightly from a recipe in my Bon Appetit clipping file)
serves 4

3 tbsp. olive oil
2 C chopped onions
3 or 4 small potatoes (about 14 oz.), cut into 1-inch pieces
2 lbs. tomatoes, seeded and chopped
3 C (or more) water
1 C (loosely packed) fresh basil leaves
4 tsp. chopped fresh basil

Heat oil in a large heavy pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to a boil. Reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes. Working in batches, puree soup in a blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in the cup of whole basil leaves. Simmer uncovered for 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls and sprinkle each with a teaspoon of chopped fresh basil.

TOASTED COLLARD GREENS and COCONUT SALAD
Serves 6

1/2 C olive oil
2 tsp. sesame oil
3 tbsp. low-sodium soy sauce
2 bunches collard greens, large stems removed, cut in chiffonade
(about 6 cups packed lightly)
1 1/2 C large flake coconut
2 C cooked quinoa, still warm
sea salt and pepper to taste

1. Preheat the oven to 350 degrees F.
2. In a small bowl or jar, combine the olive oil sesame oil, and soy sauce. Toss half the greens with the dressing and spread evenly across 2 baking sheets.
3. Spread the coconut on another baking sheet, evenly.
4. Bake the coconut until golden brown, (about 10 minutes). Bake the collards until they start to crisp (about 15 minutes), stirring occasionally.
5. Remove from the oven and transfer the collards to a medium bowl. Toss with the quinoa. Taste and add the dressing, if desired. Mix in the coconut. Serve warm.

Deconstructed Sweet and Sour Stuffed Cabbage
Also from Odile Wolf, who says, “I got it from a friend, who got it from a friend who teaches cooking classes.”

Olive oil to sauté everything
1 large onion, diced
1 pound ground beef or turkey (or well seasoned baked tofu, shredded)
1 pound cabbage, chopped
1 28-ounce can ground tomatoes
1 cup raisins
Juice of about 1 ½ large lemons (or to taste), added a little at a time
About ¼ cup brown sugar (or to taste) added a little at a time
Salt to taste

Sauté the onion in the oil until it becomes translucent. Add the ground meat and cook until it begins to brown, chopping it up with a spatula as it cooks. If you’re using tofu rather than meat, just let it cook with the onion for a minute until it heats through and has absorbed some of the onion flavor.

Add the cabbage, and stir the mixture until the cabbage begins to wilt. Add the tomatoes and the raisins, and let the stew cook for about five minutes or so at a medium-low heat.

Give the stew a stir and a pinch or two of salt. Now add some of the lemon juice, then some of the brown sugar. Taste the stew after each addition, then continue to add more of each ingredient as necessary—you want a balance of sweet and sour that you find appealing. You may need to add more salt somewhere in here as well in order to really find the right flavor balance.

Allow the stew to cook down for ten or fifteen minutes, stirring it occasionally, then serve it over rice.

Caribbean Black Beans with Sautéed Plantains Serves 4 as a main course. 2 large ripe plantains (mostly or all black) [okay, I'll go out on a limb here and say if I couldn't find plantains I would substitute organic bananas! really!!] 3 tbsp. extra virgin olive oil salt 4 medium garlic cloves, minced 1 small jalapeño chile, stemmed, seeded, and minced [if you're like me, you still have some of these in your fridge from last week!] 2 15 oz. cans black beans, rinsed and drained 2/3 C orange juice 2 tbsp. fresh lime juice 2 tbsp. minced fresh cilantro leaves [the stems have at least as much flavor as the leaves... chop up both!] 1. Trim the pointed ends from the plantains. Cut them into 2-inch chunks. Using a pairing knife, slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 2-inch chunk in half lengthwise. [Wouldn't it be easier to peel the plantains first, before cutting off the skin? Maybe you need to do it this way because the plantains are ripe and fragile.] 2. Heat 2 tbsp. of the oil in a large non-stick skillet over medium heat until shimmering. Add the plantains and cook, turning once, until quite browned but not burned, about 8 minutes. Transfer plantains to a plate and sprinkle with salt to taste. Cover to keep warm. 3. Add remaining 1 tbsp. oil, garlic, and minced jalapeño to the skillet. Cook just until fragrant, about 30 seconds. Add the beans, orange juice, and lime juice and cook, stirring often, until the beans are heated through and have absorbed most of the juices, about 4 minutes. Stir in cilantro and season with salt to taste. 4. Spoon the beans into individual bowls. Top each portion with some sautéed plantains and serve.

Apple Butter

4 lbs. apples

1 C apple cider vinegar

2 C water

1/2 C raw sugar

1/2 C brown sugar

1 1/2 tsp. cinnamon

3/4 tsp. ground cloves

1/4 tsp. ground allspice

Grated rind and juice of 1 (meyer) lemon

Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Pre-heat oven to 200 degrees.

Pass the apples through a food mill and add the remaining ingredients.

Pour 3/4 of the mixture back into the pot and cook, uncovered in the oven 8 - 10 hours, occasionally adding the rest of the apple puree.

Sterilize your jars and lids for canning.

Pack the hot apple butter into hot pint or half-pint jars.  Leave 1/4 inch head-space and process for 10 minutes.

If sterilized and processed properly, does not need to be refrigerated until opened. 

http://www.pickyourown.org/pomegranatejelly.htm

October 1 - 6

In the box:

Gala apples - M, Lunches
Arugula - T
Napa cabbage - M
Carrots - Sa
Green beans - Su
Red Russian kale - W
Leeks - M
Lettuce - Sa
Purslane - Su
Sweet peppers - Sa, M, T
Summer squash - W
Dry-farmed tomatoes - Sa, T, W, Th

In the house:

Pac Choi - Su
dill - Su

Grocery List:
Garbanzo beans

feta
caraway seeds
orzo
shrimp

Menu:
Saturday: Meat and Salad and Bread
Sunday: Potato Salad, Green Beans,
Monday: Bread and Sweet and Sour Beef Cabbage Soup
Tuesday: Greek Orzo Stuffed Sweet Peppers
Wednesday: Squash Pasta
Thursday: Roasted Prawns with Romesco Sauce

Recipes:

Debbie's Potato Salad with Mei Qing Choi, Purslane and Dill
This is a variation on the salad I made last week, and I'm including it just to show you how easy it is to play with and modify recipes to suit the ingredients you have (I know we're not getting the choi, purslane or dill this week, but again, if you're like me, sometimes your veggies last more than one week. We ARE getting celery, cucumbers and basil though, so see below how you could change the recipe to use these instead). I highlighted the differences in purple.

4 medium-sized potatoes (red or yellow, doesn't matter)
4 stems of mei qing choi, with leaves
Several stems of purslane
2-3 tbsp. finely minced fresh dill fronds
2 tbsp. cider vinegar
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
finely diced red onion (optional)
kalamata olives
feta cheese

Put washed whole potatoes, with skins, in a pot; cover with cold water, add some salt, bring to a boil, then turn down heat to medium and cover/boil 15 - 18 minutes or so, until they pierce easily with a sharp knife.

While potatoes are boiling, wash any dirt away from choi leaves, and chop into small dice (like you would celery for tuna salad, say). Chop up the darker green leaves too.Pinch off purslane leaf clusters and/or chop coarsely, until you have a small pile - maybe a cupful or more, and mince your dill (or basil).

Combine vinegar, garlic, salt, sugar, oil and dill and whisk together.

Drain potatoes when done (save the water for soup-stock making, along with that bag of veggie trimmings in your freezer I told you about earlier), and when cool enough to handle (but still warm!), slice as carefully as you can (to keep the skins intact; do the best you can - sometimes it works better than others but don't worry about it, it still tastes good!), and then dice the slices. Toss warm* diced potatoes into a bowl with choi, purslane, optional red onion and olives. Crumble in some feta cheese. Re-whisk the dressing and pour over the warm potatoes and veggies. Stir well to mix, then refrigerate until completely cooled.

*the dressing seems to be absorbed better when the potatoes are warm.

SWEET and SOUR BEEF CABBAGE SOUP
Serves 6
This wholesome sweet and sour soup combines beef, caraway seeds, sweet paprika and cabbage - ingredients that star in a number of German dishes. It is particularly nice with a crusty rye bread. For an even heartier soup add potatoes along with the cabbage. I am not a meat eater, but this is a comforting, delicious soup on a cold evening; the flavors are amazing! Remember to use only organic, grass-fed meat!

1 tbsp. olive oil
1 lb. organic, grass-fed ground beef
1 1/2 tsp. caraway seeds
1 tsp. dried thyme
2 1/2 C sweet peppers and onions, chopped
1 medium apple, diced
6 C broth
1 1/2 tbsp. honey
1 tbsp. sweet paprika
3 C coarsely chopped Napa cabbage
1-2 tbsp. apple cider vinegar
freshly ground pepper to taste

1. Heat oil in a Dutch oven over medium heat ( any large pot will work). Add beef, caraway seeds, and thyme and cook, stirring and breaking up the beef with a spoon, until mostly browned, about 4 minutes. Stir in the onion-pepper mix and apple; cook, stirring, for 2-3 minutes more.


2. Stir in the broth, honey, tomatoes, and paprika and adjust the heat so the mixture gently boils. Cook for about 8-10 minutes to blend the flavors. Stir in the cabbage and cook until barely tender, 3-4 minutes more. Season with vinegar, salt and pepper, to taste.

GREEK ORZO STUFFED SWEET PEPPERS
Serves 4
This basic recipe will work with just about any filling. Try substituting different types of cheese, herbs, or beans.

4 sweet peppers
1/2 C whole-wheat orzo
1 15 oz. can garbanzo beans
1 tbsp. olive oil
1 mediums onion, chopped
6 ounces arugula, coarsely chopped
1 tbsp. chopped fresh oregano or 1 tsp. dried
3/4 C crumbled feta cheese
1/4 C oil-packed sun-dried tomatoes (or 1/2 C fresh tomatoes), chopped
1 tbsp. red-wine or sherry vinegar
1/4 tsp. sea salt

1. Heat oven to 400 degrees F.
2. Halve the peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and the white membranous veins. Place peppers cut-side down in in a large baking pan and roast for about 7 minutes, or until just barely soft (you want the peppers to still be firm, but somewhat pliable). Let cool slightly.
3. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8-10 minutes, or according to package. Drain and rinse with cold water
4. Mash the garbanzos into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add onion and cook, stirring until soft, about 4 minutes. Add the arugula and oregano and cook until the arugula is wilted, about 1 minute. Stir in the orzo, chickpeas (garbanzos), 1/2 C of the feta cheese, the tomatoes, vinegar, and salt; cook until heated through, about 1 minute. Divide the filling among the peppers and sprinkle each with the remaining feta cheese.

Stephanie's Secret Squash Creamy Pasta Sauce

Puree 2 zucchini [or any other summer squash] and half an onion to a slightly runny paste-like consistency.

Sautee the other half of the onion, finely diced, with 4 cloves of finely chopped garlic in 2 tbsp. of butter until garlic is brown and onions are translucent. If you like, add a handful of coarsely chopped basil.

Add a couple of handfuls of small fresh mushrooms, whole - you can also add some coarsely chopped peppers, squash, kale, etc. [all of which we have this week!]. Stir in the zucchini-onion puree and let it come to a simmer.

Sprinkle in red pepper (to taste-depending on how hot you like it).

Add 2 cups of whole milk, stir to mix and let come back to a simmer.

In a small cup, pour 1/4 cup of milk and add 2-3 tbsp. of cornstarch. Mix well. Gradually stir this into the simmering sauce by pouring from the cup while straining out any lumps with a fork.

After sauce thickens, add your favorite cooked pasta and toss. Sprinkle the top with chopped tomatoes and parmesan cheese.

http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-prawns-with-romesco-sauce-recipe/index.html

September 23 - 29

In the box:

Gala apples
Basil - Sa, W
Napa cabbage - M
Carrots - Sa
Green beans
Red Russian kale - W
Lettuce - Sa
Pac choi - T
Sweet peppers - Sa, canning
tomatillos - Sa
potatoes - Sa
Summer squash + - R
Dry-farmed tomatoes +

In the house:
Dill - R
peppers - T
padrone peppers
heirloom tomatoes - Sa

Grocery List:

Bleu Cheese
Bacon
Chinese Egg Noodles
Garlic
Shallots
Kuzu or Arrowroot
Shitake Mushrooms
Organic Shortening
Organic Cream
Wine
Limes
Cocoa

Menu

Friday: Leftovers

Saturday:
Bruchetta
Salad (lettuce, peppers, tomatoes, carrots)
Scalloped Potatoes with Tomatillo Sauce
Smoked Meat
Birthday Cake and Ice Cream

Sunday: Leftovers from Saturday, canning peppers, drying tomatoes
Monday: Warm Napa Cabbage with Bacon and Bleu Cheese, Dilled Salmon
Tuesday: Noodle Soup
Wednesday: Fusilli with Basil and Kale
Thursday: Stuffed Tex-Mex Squash
       Co-op: Apple, Carrot, Peanut Butter Waffles, Cheddar Dill Scones, Steamed Green Beans

Recipes

Warm Napa Cabbage with Bacon, Blue Cheese and Apple
from Franklin Cafe, in Boston (adapted for farm goodies)
serves 4

2 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. vegetable oil
5 thick applewood-smoked bacon slices (about 5 oz.), chopped
One 1 ½ lb. head of Napa cabbage, halved lengthwise, thinly sliced (about 12 C)
One 8-oz. head of radicchio
1 large tart apple (or a couple small farm ones), peeled, coarsely grated
1 C (4 oz.) crumbled Maytag blue cheese [I like Cowgirl Creamery blue cheese - it's more local!]
Thinly sliced fresh sage leaves

Whisk Dijon mustard and vinegar in small bowl for dressing. Heat vegetable oil in heavy large pot. Add bacon and cook until crisp. Add Napa cabbage and radicchio [or collards or kale], stir until wilted, about 1 minute [yeah, I know I said above not to stir-fry collards, but this is a little different... here, you're just wilting it, and you want that 'bitter' flavor in this case, like that which you'd get from radicchio]. Transfer cabbage mixture to large bowl. Add mustard dressing, apple, and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.

Mei Qing Noodle Soup
from the website for Abundant Harvest Organics, a CSA in Central California
Serves 2-3 (May be doubled)

1 qt. chicken or veggie stock
2 tbsp. soy sauce
1 tbsp. sherry
6 dried wood ear or shitake mushrooms
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1/2 C onion, thinly sliced
Salt and freshly ground black pepper
1/3-1/2 lb. Chinese egg noodles
2 tsp. dark sesame oil
1 C cooked chicken
1 Mei Qing Choi, chopped
1 sweet red pepper, julienned [use the sweet yellow Hungarian peppers]

Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan. Season to taste with salt and pepper [if you use packaged stock, check saltiness before adding more; you might not need more, since you're already adding soy sauce]. Simmer for 25 minutes. Meanwhile bring a large pot of salted water to boil. Add noodles, cook until just barely tender, drain. Toss noodles with sesame oil and keep warm. Add chicken, mei qing, and sweet pepper to broth. Simmer another 6-8 minutes. Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot. Chinese chili paste may be served on the side as a condiment. 

FUSILLI with BASIL AND KALE
Serves 4
This fun-shaped pasta with long spiraling curls makes a festive dish. Dotted with vegetables and tossed in garlicky sauce, Roman-style, this recipe is a real attention-grabber.

1 lb. fusilli
2 tsp. olive oil
7-8 cloves garlic, minced
2-4 shallots, minced
sea salt
1/2 C sun-dried tomatoes
1 C vegetable stock
1 bunch kale, finely diced
2 tsp. kuzu or arrowroot, dissolved in 1 tbsp. cold water
12-18 basil leaves, minced

1. Bring a pot of water to a boil, and add the fusilli. Cook until just tender to the bite, about 8-10 minutes.
2. While the fusilli is cooking, heat the olive oil in a deep skillet over medium heat. Add the garlic and cook 1-2 minutes. Add the shallots, and a pinch of salt and cook, stirring until the shallots are translucent. Stir in the sun-dried tomatoes and season lightly with salt. Add the stock and simmer until the tomatoes are soft, about 6-8 minutes.
3. Add the kale and coolk until the kale is wilted and turns a deep green, about 8 minutes. Stir in the thickener until a thin sauce forms, about 3 minutes.
4. Drain the fusilli, do not rinse. Add the fusilli and sauce to the pasta cooking pot and stir until the fusilli is well-coated with the sauce. Gently fold in the basil. Transfer to a pasta bowl and serve immediately, garnished with basil leaves.