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

April 21 - 26, 2013

In the box:

Arugula - x
Asian greens, Tatsoi - x
Cabbage, Savoy
Carrots - x
Chard - x
Cauliflower - x

Green garlic
Kale - x
Lettuce
Strawberries

In the fridge:

Broccoli - x

Cabbage - x

Chard - x

Challenge: Still need soft food.  Hopefully that will change soon - I'll find out after getting the stitches out Monday.

Menu:

Sunday: Meatballs in Lemon Sauce with Salad (for boys)

Monday: Cauliflower Pasta

Tuesday:

     Co-op: Kale cookies, Lemonade with fresh squeezed lemons

     Dinner: Crockpot Cabbage Casserole

Wednesday: Coconut Curry Shrimp & Broccoli

Thursday: Peanut egg noodle Tatsoi

Friday: Potato and Chard Casserole

Groceries:

parmesan cheese

cheddar cheese

white beans

ground turkey

earth balance

almond milk

coconut milk

peanut butter

can tomato sauce

Recipes:

http://asweetlife.org/recipes/swiss-chard-meatballs-in-lemon-sauce/

http://www.food.com/recipe/pasta-with-broccoli-cauliflower-and-beans-464718

http://versatile-vegan.com/2013/03/17/dont-call-these-spinach-cookies-although-thats-exactly-what-they-are/ (make with Kale puree instead)

http://cavegirlfoodie.blogspot.com/2012/03/crockpot-cabbage-casserole.html (add minced arugula and raisins)

http://cavemengourmet.com/2012/08/15/coconut-curry-shrimp/

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=287172 (add carrots)

http://www.themeltaways.com/2013/01/30/what-were-eating-wednesday-potato-and-chard-casserole/ 

April 13 - 19, 2013

In the box:

Apples - lunches
Arugula - x
Asian greens, Pac Choi - x
Broccolli - x
Cabbage, Savoy - x
Carrots - x
Chard - x
Green garlic - x
Kale - x
Lettuce - salads for boys
Radishes, French Breakfast
Strawberries - lunches

Challenge:  Food still has to be soft.  Grrr.

Groceries:

yogurt

diced tomatoes

coconut milk

rice noodles

Menu:

Saturday: Salad (for the boys), Turkey Burgers

Sunday: Kale Palak Paneer with Chickpea curry

Monday: Chard & Bean Burritos (use onions and garlic for refried beans)

Tuesday: Green Garlic Broccoli Soup

Wednesday: Scrambled Eggs with minced greens.

Thursday: Thai Coconut soup with pak choi (add cubed fish & sweet potato & minced arugula)

Friday: Cabbage Cakes with steamed Carrots and applesauce

Recipes:

http://www.nomsforthepoor.com/2013/03/kale-palak-paneer-homemade-paneer.html

http://vegetarian.about.com/od/vegetarianindianrecipes/r/quickchickpeas.htm

http://www.liveearthfarm.net/green-garlic-and-broccoli-soup/

http://www.thehomechannel.co.za/thai-coconut-soup-with-pak-choi-and-rice-noodles/

http://allrecipes.com/recipe/cabbage-cakes/

Meals - April 8 - 12, 2013

In the box:

Apples - Lunches
Arugula - F
Asian Greens, Tatsoi or Mizuna - M
Beets - W
Cabbage, Savoy - M, T
Carrots - T
Chard - R
Cilantro - R
Kale - smoothies for snacks
Lemons, Meyer
Lettuce - salad for the boys over the weekend
Spinach - smoothies for snacks

Challenge: Needs to be soft due to never ending gum surgery recovery

Groceries:

Tofu
yam
Cream of Wheat
Yogurt
Breakfast Bars
potatoes
goat cheese

Menu:

Monday: Stir Fry with tofu, cabbage, and asian greens over Black Rice

Tuesday: Carrot Soup (add leftover cabbage)

Wednesday: Baked Fish with Mashed Potatoes and Beets

Thursday:

           Co-op Lunch: Kale & Cocoa Waffles

           Dinner: Polenta Pie with minced chard & cilantro

Friday: Pasta with arugula and goat cheese

Recipes:

CARROT SOUP with GARAM MASALA
Serves 6

You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find.

Ingredients:
¼ cup olive oil
¾ cup diced yellow onion
4-6 carrots, roughly chopped (peeling optional)
1 small yam, peeled and diced
sea salt and pepper to taste
¾ teaspoon garam masala, divided
3 cup vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

DIRECTIONS:
1. Heat oil in a soup pot over medium heat. Add the onion, carrots, yam, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garam masala. Cook for about 15 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high, Bring to a boil, then reduce the heat to a simmer, partially cover, and simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. If you have an immersion blender, use it to puree the soup. (Otherwise, allow soup to cool slightly and then puree in batches in a blender. Return soup to pot.) Season with lime juice, to taste. And adjust the salt and pepper.
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt. If desired.

http://www.thehealthyeverythingtarian.com/black-bean-feta-polenta-pie/

http://www.mariquita.com/recipes/arugula.html

December 1 - 7, 2012

In the box:

Apples
Arugula
Beets - F
Cabbage - W
Romanesco cauliflower + - F
Celery - T
Pineapple guavas - Lunches
Lacinato kale - T
Leeks - T
Meyer lemons +
Winter squash + - T
Fruit jam from Happy Girl Kitchen (made with LEF fruit)

In the fridge:

Squash - Su, T

Potatoes - T

carrots - T

yams - T

cabbage - W

Groceries:

dal

yellow dal

garbanzo beans

eggroll wraps

Menu:

Saturday: SUSHI!

Sunday: Butternut Squash Soup, Bread

Monday: Pasta with Arugula and Shrimp

Tuesday: Coconut Curry DAL, make in the afternoon with Logan)

Wednesday: Peanut Noodles and Eggrolls, shred remaining cabbage and make sauerkraut with boys

Thursday: Leftovers

Friday: Beet and Romanesco Cauliflower Salad

Recipes:

COCONUT CURRY DAL
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
 6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped

1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool. 
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until  caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well. 
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks. 
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love! 
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.

http://www.realsimple.com/food-recipes/browse-all-recipes/peanut-noodles-snap-peas-00100000066749/

http://www.imorganic.com/the_very_next_thing.php/kid-friendly-cabbage/

http://www.epicurious.com/recipes/member/views/ROASTED-BEET-AND-CAULIFLOWER-SALAD-1268688# 

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/

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 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.

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

August 28 - September 2

In the box:

Arugula - T
Asian stir-fry mix (tatsoi/mizuna) - M
Carrots - M, Th
Cauliflower - Th
Chard - F
Cilantro - M
Leeks - M, Th, C
French breakfast radishes

Padrone Peppers - W
Sungold cherry tomatoes
Summer squash - M
Dry-farmed tomatoes - T, W, C

In the house:

22 lbs. Dry-farmed tomatoes -T, W, C

Leeks - T, Th, C

Sweet Peppers - W

raspberries

Grocery List:

Potatoes

Celery

bulgur

Ricotta Cheese

Mozzarella Cheese (Fresh and regular)

fruit

milk

flour

Menu:

Sunday: Italian Festa

Monday: Asian Tabbouleh

Tuesday: Arugula Lasagna

Wednesday: Tacos with Fresh Salsa

Thursday: Curry Cauliflower Soup

Friday: Chard Fettucine

Recipes:

Asian Tabbouleh
(for 4 - 6 people)

Combine and cover, allowing to "plump" for about 30 minutes:
1 C bulghur
2 C boiling water
1/2 tsp. salt

Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent)
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro

Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with.

Veggie additions:
asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
diced summer squash

CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]

1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice

1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.

Fettucine with Chard, Raisins, Brown Butter
serves 4

6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettucine
1/3 cup walnut pieces, toasted
grated parmesan cheese

Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, saute onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and saute 4-5 min until chard is just tender. Cook fettucine in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.

Canning:

Spaghetti Sauce

TOMATO, LEEK, AND ONION SOUP

1/4 C olive oil
2 medium sized onions, diced
2 leeks, thinly sliced
1 clove garlic, minced
2 tbsp. chopped, fresh parsley
1 tsp. minced, fresh thyme
1 bay leaf
2 C tomatoes, diced
3 C stock of choice
soy sauce to taste
1-2 tsp. honey
chopped fresh parsley
chopped scallion tops

1. in a large skillet, heat the oil and saute the onions, leeks, and garlic until translucent but not brown.
2. Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan. Cover and simmer until the tomatoes are cooked and the flavors are well combined, 20-30 minutes. Remove the bay leaf.
3. Season with the soy sauce and honey. Garnish with parsley and scallions before serving.


For when we get eggplant:
http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

August 20-27, 2011

In the box:

Arugula - Th
Asian stir-fry mix (tatsoi/mizuna) - M
Beets (mix of golden and red) - F
Chard - W
Cilantro - Su
Green beans + - M, T
Leeks + - M
Lettuce -T, Th, F
Potatoes (Yellow Finn) - W
Radicchio - Th
Sweet peppers - M
Dry-farmed tomatoes - Sa

In the fridge:
Beets - Sa

Leeks - Su

Lettuce - Sa, T, Th, F

Green Beans - Sa

Radicchio - Th

On the counter:

Tomatoes - Sa

Tomatillos - Su

Menu

Saturday: Salad, Smoked Pork Loin, Steamed Green Beans, Beet Mango Coconut Smoothies

Sunday: Tomatillo Cilantro Sauce Chicken Enchiladas

Monday: Tofu Stir Fry

Tuesday: Smoked Salmon, Green Beans, Salad

Wednesday: Chard Gnocchi, Salad

Thursday: Mixed Greens Calzones, Salad

Friday: Beet Topped Salad

Recipes

Tomatillo Cilantro Sauce

Swiss Chard Gnocchi
serves 6

1 lb. potatoes (sez Russets, but who cares... Fingerlings'll do fine - Debbie)
1 tsp. salt
1/2 tsp. ground black pepper
1 1/4 lb. chard, stems/ribs removed (who knows how much 1 1/4 lbs. is... just use the whole bunch in your box)
1 lg. egg
1 tbsp. olive oil
1 3/4 C (about) flour

Steam potatoes until very tender (about 20 min.). Cool slightly, peel if you like (I don't) and mash thoroughly in a large bowl. Mix in salt & pepper.Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough. Dust a baking sheet with flour (I lay out a sheet of waxed paper myself). Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the gnocchi (I hold the balls in the palm of my hand and use the tines of a fork). Transfer gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, gnocchi can be frozen right on the baking sheet, then transferred to a ziploc bag for future use. Cooking is the same for fresh as frozen. - Debbie) Working in batches, cook gnocchi in a large pot of boiling salted water until they float. Remove with a slotted spoon and transfer to a bowl. Serve with your favorite pasta sauce, or sauté in butter and sprinkle with fresh parmesan. Or... use your imagination!

Mixed Greens Middle Eastern Style
from 108 Recipes/Gourmet Vegetarian Cooking, from Nyinga Institute
Serves 4 to 6

4 bunches greens, leaves sorted & washed, stems removed (Sue says you can use any kind of green, although she has not tried Asian Greens.)
2 tbsp. olive oil
2 tbsp. peanut oil
1 lg. onion, chopped medium-fine
8 - 10 cloves garlic, minced
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
2 tsp. ground cumin
2 tbsp. sweet paprika
1/8 - 1/4 tsp. cayenne (optional)
1 tsp. salt, or to taste
2 C canned tomatoes, chopped, with their juice


Use a large pot with a tight-fitting lid and heavy bottom. Coarsely chop greens. Heat oil and sauté onion and garlic for about 5 minutes, until they are soft. Stir in herbs and spices. After a minute or so, add greens and salt. Stir vigorously to mix the greens with onions and spices. The greens will shrink as they wilt, so you can add them by the handfuls if they do not fit in the pot all at once.

Turn heat to high, stir in tomatoes with their juice. Cover and bring to a boil, reduce heat to medium, let sim-mer, covered, stirring often to prevent sticking. After about 40 minutes, taste for doneness. If the greens are tender, reduce heat and simmer, uncovered, stirring frequently, until they are fairly dry, with only some liquid showing on the bottom of the pot when stirred aside. Do not leave them unattended until they are finished; they scorch easily.

Comments from Sue: This is a very forgiving recipe. I have used all dried herbs when fresh were not at hand. I have used more or less greens and tomatoes. I have used this recipe over rice, in calzones with pine nuts and feta cheese, and on top of pizza. It also freezes well.

In the box: Arugula - F Basil Carrots - Su, W Pickling cucumbers, Su,W Fresh garbanzos, bunched - W Green beans - W Leeks - F Lettuce - M, W Spinach - M Potatoes - W Sweet peppers - Th Strawberries In the fridge/from Sara's Garden: Heirloom Tomatoes - Su, W, F Padrone Peppers - Th Tomatillos - Th Plums/Peaches Green Beans Lettuce - Su, M Sunday: Hot Dogs and Salad Monday: Raviolis with Spinach Tuesday: Dinner Out Wednesday:Garbanzo Edamame Salad, String Beans with Ginger, Oven Fries Thursday: Quinoa Stuffed Peppers, Tomatillo Salsa with Chicken Tacos Friday: Leek Tomato Arugula Frittata

KIM'S STUFFED PADRON PEPPERS
Thanks, Kim, for sharing this great, tasty recipe!

Padron peppers
Cooked quinoa (instructions below)

Seasoning mix
2 tbsp. nutritional yeast
1 tsp. paprika
1 tsp. tumeric
1 tsp. sea salt
1/2 tsp. thyme
1/2 tsp.cumin
1/4 tsp. garlic powder
1/4 tsp onion powder

1. Cook the quinoa: 2-1 ratio liquid to water or stock (always rinse the quinoa before cooking to remove the "bitter" flavor it sometimes has). Bring stock or water to a boil, add the quinoa, stir, and bring back up to a boil. Cover pot and reduce to a low simmer for about 15-20 minutes. You want the quinoa to be light and fluffy. Remove from the heat and let it sit, covered, for about 10 more minutes. Remove lid and "fluff" the quinoa with a fork. Set aside to cool slightly. While it is still warm, add the seasoning mix to your desired taste. Nutritional yeast is a great booster, full of vitamin B 12, and it gives the quinoa a nutty, cheesy taste.
2. When the quinoa is seasoned to taste, stuff it into the peppers that have the tops cut off. Place them in a baking dish, drizzle with extra virgin olive oil and bake in a pre-heated 400 oven. Keep an eye on them so you can take them out when done to your liking and serve as an appetizer or a delightful snack!


REBECCA'S ADDITIONAL PADRON PEPPER IDEAS
The padron peppers are great just raw - I have been using the in salsa that usually uses a jalapeno or serrano. You can saute (fry) them in a skillet with olive oil, and serve warm with a a sprinkle of good, crunchy salt. They are fantastic grilled, similar to a bell pepper that has been grilled, but, oh, so much tastier! They are great stuffed with a creamy cheese of your choice, or you can even pickle them! 

String Beans with Ginger
from Gardencuisine, by Paul Wenner
serves 4

1/2 lb. fresh green beans
1 tsp. toasted sesame oil
1 tbsp. finely chopped fresh ginger
1 stalk lemongrass, finely chopped*
1 red chili pepper, seeded and minced**
1/2 C reduced-fat coconut milk
1/4 tsp. salt

Trim ends of green beans and cut into 2-inch pieces. Heat the oil in a large skillet and add the ginger, lemongrass, and chili pepper. Cook for 2 to 3 minutes. Add the green beans, coconut milk, 1/2 cup of water, and salt. Cover and cook over medium heat until the green beans are tender, about 10 minutes.

* Sue didn't have lemongrass, but she did have a lemon verbena bush in her yard. So in place of the lemongrass she stripped the leaves from about 4 good-sized sprigs and finely minced them. And since lemon verbena is a more tender leaf than the strong stem of lemongrass, she only added about 1/4 of it at the beginning, but the rest she added only for the last few minutes, so as not to cook away its delicate the flavor.

** Sue says about 1/8 tsp. of crushed red chili flakes is a perfectly good substitute.

And lastly, she says she once added cubed up potatoes (small cubes, about 1/2"), shelled peas (from the more mature sugar-snap pods), and some green curry paste, and was very pleased with the result! Since the curry paste is quite hot, start with about 1/4 tsp. then taste for heat. You can always add more, but you can't take it away! She says she ended up using about 1/2 to 3/4 tsp. in the end.

August 7-12, 2011

In the box:

Arugula - Th
Beets - Th
Pickling cucumbers - Su, Lunches
Green beans - M
Lettuce - Su
Basil - F
Radicchio - W
Spinach -Th
Japanese white turnips - Su
Asian stir-fry mix (tatsoi/mizuna) - T
Padron peppers - T
Strawberries

In the fridge:

Leeks
Spinach - Th
Padrone Peppers
Carrots - Su, T

Menu:

Sunday: Smoked Meat, Salad, Mashed Turnips and Carrots
Monday: Paprika Shrimp Green Bean Saute
Tuesday: Greens & tofu Stir-Fry with Rice
Wednesday: Radicchio Risotto
Thursday:
Co-op:Spinach & Blueberry Waffles, Chicken Nuggets, Beet and Mango Smoothies, Cucumber Sandwiches
Dinner: Arugula Pesto Pasta
Friday: Basil topped Pizza

Grocery List:

Smoked Mozzarella
Parmesan
pine nuts

mangos

shrimp

tofu 

cannellini beans

 

Plan:
Sunday - Smoke meat, rinse & spin all greens, cook and puree beets and spinach

Monday - Cook dinner

Tuesday - Cook dinner

Wednesday - Cook Dinner during naptime

Thursday morning - make waffle batter, slice cucumbers

Thursday lunchtime, cook waffles, chicken nuggets

Thursday naptime - make pesto

Friday naptime - make pizza dough, take pizza sauce out of freezer

Recipes:

http://www.eatingwell.com/recipes/paprika_shrimp_green_bean_saute.html
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.vegalicious.org/2011/07/29/beet-and-mango-smoothie/

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

Arugula Bread Re-do

This bread was my favorite way to eat arugula, even though the loaf didn't come out quite right the first time.

The recipe comes from http://seitanismymotor.com/2007/07/28/arugula-bread/, and I changed a couple of things and tried it in my bread maker.

500g /4 cups +2 Tbsp. whole grain spelt flour, whole wheat pastry flour, all purpose - I can't remember the ratio, but it was probably a cup of each, two of all purpose 

1/2 cup crushed fiber cereal
1 Tbsp. /10g olive oil
1 pkg. active dry yeast
1 tsp. sugar
3 tsp. salt (this was really salty, so I'm going to try 2 tsp. next time)
450 – 500 ml (around 2 cups) warm water

bag of arugula, minced
1 Tbsp. dried thyme

Put all ingredients into bread maker on whole wheat setting and relax.

This resulted in a loaf of edible, tasty bread, but it was a little dense and a crater loaf, in that it rose, but then the middle sunk in.  This means too much liquid.  So, I am going to reduce the water amount and see what happens.  

July 9 - 15

In the box:

Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R

Kale - M
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries

In the Fridge:


Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa

Meals:


Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:

     - Coop: Homemade Breakfast Bars, Potato Pancakes, Cucumber sandwiches, Strawberries, Broccoli

     - Dinner: Spinach Leek Frittata

Friday: Homemade Pizza with leftover veggies

Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream

Costco:
Snacks
OJ

Recipes:


http://seitanismymotor.com/2007/07/28/arugula-bread/

Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!

1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt

For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.

Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).

Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!

Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.

http://www.mommiecooks.com/2010/08/24/homemade-strawberry-breakfast-bars/

Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6

1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)

Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm. 

Steamed Broccoli with Skordalia Thessalonike Sauce

The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.”

Makes 2 generous cups

2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)

Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.

Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.

Power Pesto

This is by far my favorite way to eat Arugula thus far.  The kids and Lance ate it and I didn't get any complaints!  Green Pasta will be a repeat!


Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.

July 2 - 9, 2011

In the box:

Arugula - R
Asian stir-fry mix (Mizuna/Tatsoi) - T
Broccoli - F
Carrots (new crop; baby and bunched) - W, F
Kale - Su
Lettuce - W
Fresh onions - M, T
Radishes
Spinach - Su
Strawberries

Leftover from last week:


Cabbage - M
Potatoes (forgot to put them on the pizza - doh!) - M
basil - R
parsley - Su
onions - M, T
garlic -Su, T, R
carrots - M (some), W

Menu:

Saturday - Dinner Out
Sunday - Cornmeal Crusted Cod with Garlicky Spinach/Kale
Monday - Coleslaw (make ahead), Cheese Burgers, Oven Fries, Strawberry Shortcake
Tuesday - Asian Greens w/tofu, pineapple, garlic, and ginger
Wednesday - Sunday's Dinner or Dinner Salad
Thursday -  Spaghetti with Arugula Pesto
Friday - Chicken with Broccoli and Carrots

Groceries:
Pineapple
Lemon
Ginger
Capers
Parmesan
sour cream
Buttermilk
Milk

Recipes

All non-linked recipes are from the Live Earth Farms Recipe Database.

Cornmeal-crusted Cod with Garlicky Spinach
from "Your Organic Kitchen" by Jesse Cool
serves 4

"The combination of cod, cornmeal, and spinach in this recipe is wonderful. A few drps of hot sauce can really pull it all together. Allow about one bunch of fresh spinach per person."

[Since we never get that much spinach in our box in any one week, I'd feel free to supplement with chard or kale! - Debbie]

4 cod or scrod fillets (~4 oz. ea.)
1 1/2 C buttermilk
1 C cornmeal
3 tbsp. chopped fresh parsley (I'm sure cilantro would do if you don't have parsley - Debbie)
1 tbsp. dried oregano
2 tsp. dried thyme
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 tbsp. olive oil
2 garlic cloves, minced
2 lbs. fresh spinach, steamed
Juice of 1 large lemon
1 tbsp. soy sauce
Zest of 1 lemon

The night before serving, place the fillets in a bowl and pour the buttermilk over all. Toss to coat. Cover and refrigerate.

Pre-heat oven to 250 degrees F.

In a pie plate, combine cornmeal, parsley, oregano, thyme, salt, black and red pepper. Remove fish from buttermilk, shaking off any excess. Dip in the cornmeal mixture, turn-ing to coat completely.

Heat 1 1/2 tbsp. of the oil in a large skillet over medium heat. Add 2 fillets and cook for 8 to 10 minutes, turning once, or until browned and the fish flakes easily. Place on a baking sheet and keep warm in the oven. Repeat with 1 1/2 tbsp. of the remaining oil and 2 fillets.

Wipe the skillet clean and heat the remaining tbsp. oil over medium heat. Add the garlic and cook for 2 minutes. Add the spinach, lemon juice, and soy sauce and cook for 3 minutes, or 'til heated through. Place on a serving platter and top with the fillets. Sprinkle with the lemon zest.

Creamy Coleslaw

Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.

Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.

Pesto
makes about 1/3 cup (can be easily doubled)

1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste

Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!

Miso Soup was a Hit!

Here is the recipe again...since it was so delicious Lance asked for me to make it again!

From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html

[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups

1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]

If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.

[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]