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

Chicken Purslane Tacos Were a Hit!

I was glad to see this recipe in LEF's recipe database since purslane is not a common ingredient.  It's actually an uncultivated, yet edible and yummy, weed!  I did a few modifications in red to make this a meal with a little more protein, since these days most of our meals are vegetarian!  The kids ate it up!


Mexican Purslane Stuffing 
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4

1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded


1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.

3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]

July 30 - Aug 5, 2011

In the box:

Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches

In the fridge:

tons of peaches and plums - R
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T

Menu:

Sunday: Veggie Pizza
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer

Grocery List:

milk
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas

If on sale:
coconut milk

Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)

Recipes:

Arugula Bread 

GREEN BEAN and POTATO CURRY
This is a simple curry to be served with rice, pickles, and chutney if so desired.

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.

Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4

1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten

1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.

3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.

Beet Salad with Plums and Goat Cheese