November 5th Rainy Day Recipes

Thanks to everyone who was able to visit us at market yesterday! One of the perks of setting up a market booth before dawn is getting to watch the sun rise over our vegetable stand, a beauty that I wish more market goers could witness. Once the sun did rise, we sampled up two lovely sautés for people to munch as they escaped from the rain under our tent.

  • Romanesco sautéed with Purple Hazi Carrots
  • Delicata Squash sautéed with Poblanos and Anaheim Peppers

Romanesco sautéed with Purple Hazi Carrotsimg_3100-2

We all eat with our eyes, and for this very reason it is important to not only make food delicious, but to make it beautiful as well. A meal can do so much more than simply sustain us. A meal can be art, a political statement, and a simple joy to be shared with friends and family. Romanesco, maybe more than any other vegetable provides us the opportunity to eat art, and visually it looks even more amazing when balanced with bright purple carrots. Customers were stealing bites out of the pan before I even finished cooking, so the picture at right shows the half-eaten dish.

  • INGREDIENTS:
    • 1 Sweet Onion, sliced thin
    • 1 head Romanesco, broken into pieces
    • 4-5 Purple Hazi Carrots, sliced into discs
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt to taste
  • DIRECTIONS:
    • Broccoli and Romanesco look and taste nicest in a sauté if you maintain their form throughout the cooking process. The shapes that we chop things into change their texture and flavor. So instead of “chopping” it, try to use your knife to cut off individual little trees. Set aside.
    • Slice the ends of your sweet onion and cut in half before making thin slices. Yesterday was probably the last day that we’ll have sweet onions, as their high sugar content doesn’t make them ideal for storing.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the onion and let cook about 2 minutes.
    • Add in the romanesco and let cook covered 3-5 minutes.
    • While that’s cooking, slice up your carrots into thin discs. Often times purple vegetables end up becoming washed out after you cook them, but these Purple Hazi carrots retain their vibrant color in the cooking process. Add into the pan and continue to cook covered another couple minutes while you chop garlic.
    • Finely chop the elephant garlic and add it along with 1-2 pinches salt. Let cook another 3-5 minutes uncovered until the romanesco and carrots are cooked but still have some crunch.
    • Enjoy!

Delicata Squash sautéed with Poblanos and Anaheim Peppersimg_3097-2

  • INGREDIENTS:
    • 1 Delicata squash, sliced into half-moons
    • 3-4 Poblano peppers, sliced thinly
    • 2 Red Anaheim peppers, sliced thinly
    • 1-2 large shallots, chopped finely
    • 1/2 head Elephant Garlic, chopped finely (Goodfoot Farm)
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cut the ends off your delicata squash to make a flat surface, then stand it on end and slice it in half lengthwise. Use a spoon to remove the seeds. Make thin half-moon slices down the delicata. Set aside.
    • Finely chop the shallots and garlic.
    • Heat up your pan to medium-high with olive oil coating the bottom. Once up to temp, add in the shallots and let cook about 2 minutes.
    • Add in the sliced delicata and let cook covered about 4-6 minutes.
    • Chop the poblanos and Anaheims in half and rip out the seeds and stem (make sure to wash your hands after touching the spicy seeds). Chop each half into thin slices.
    • Add the poblanos, garlic, and 1-2 pinches of salt to the pan and stir around. Cover and let cook about another 3-5 minutes.
    • Let cook a couple more minutes to desired softness. Add more salt to taste, and enjoy! Customers last year said this dish was a hit at Thanksgiving. Personally, I love to eat it for breakfast with hot sauce, melted cheese, and a fried egg on top.

CSA 2011 – Week 10: Cold Preparation Ideas

It’s official, it’s August and the heat is finally on. I think that everyone is feeling the pressure. We were able to harvest some of our first planting of melons that the crows attacked a few weeks ago. Meanwhile, we have been swimming in tomatoes, and yes, peppers are here! Hopefully soon we will be getting enough red and orange ones to give you all some of those!

This time of year I try to remind myself that it is normal to be stressed, and also that I am not the only one feeling it. I also tend to enjoy colder foods instead of hot prepared items. So here I will provide some cold preparation ideas for this week’s box. With a little innovation, you can pretty much prepare any vegetable in a cold manner, which is a nice relief in this hot weather. It’s sure hard to eat hot soup in the summer! More on cold soups next week.

Carrot/ Beet Slaw:
1 bunch of carrots, shredded
1 bunch of beets, shredded
1/2 red onion, thinly sliced
This slaw would make a great addition to a sandwich
1/4 cup rice wine vinegar
or wrap, or just eat it plain as a side dish.
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 Tablespoons stone ground mustard
2 Tablespoons honey
Salt to taste
1/2 cup chopped parsley

*Combine all ingredients and season to taste.

Bean and Potato salad
1 lb bag of green beans
1 lb or so of purple potatoes
1/2 red onion, finely chopped

Dressing:
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 cloves of garlic, minced
1 tablespoon stone ground mustard
1 tablespoon honey
Pinch of salt

Cut or snap tough ends of beans off. Blanch them in boiling water for about 2-3 minutes. Chill , set aside.

Boil potatoes whole for 20-30 minutes, or until cooked all the way. Cool and then chop into 1-inch cubes.

Combine beans with potatoes, onions, and the dressing. Serve cold.
Note: You may add more or less dressing to your liking, or use more or less vinegar or olive oil depending on how acidic you like your dressing.

If anyone has a recipe they would like to share with everyone else, feel free to e-mail it to me, and I will try to include it in a future newsletter.

*Reminder: CSA tour, melon and tomato tasting this weekend! August 28th, 2-5pm Be there or be square!*

What’s in the box?

1.5 lb Potatoes (purple majesty)– Steam, roast, or mash. These are versatile. (see recipe)

Carrots, bunched – They are great raw, on salad, slaw or stir fried.

2 Onions (1 Big Alsea craig white onion, 1 red) – Chop the onions and eat raw on salads
or soups. (see recipe)

1 Bunch Beets– Shred raw on salad, boil or roast and marinate. (see recipe)

1 Purple or Green Pepper—Grill, roast, or just eat raw. (see recipe)

1 Anaheim Pepper– Chop raw, and add to salsa, salad, or sauté with summer squash.

Assorted Summer Squash – Try them sautéed, grilled, in a soup, sautéed in butter, grated for fritters, or make muffins!

1 lb Green Beans– Blanch them and then sauté with olive oil, salt, garlic and herbs.

1 Bunch Fresh Shallots – chop and sauté in olive oil or butter, use in place of garlic with beans. Try roasted with potatoes, they have a wonderful flavor.

Red Leaf Lettuce – Make a salad, or add to sandwiches, make lettuce wraps.

Tomatoes (approximately 2 lbs)– Chop raw on salad, or sandwiches.

4 ears of Corn– First corn of the season! Grill in husk or steam for a few minutes. Eat plain or add salt and butter.

Recipes:

Peppers and Onions

1 large onion ( add shallots for more flavor), sliced
2 peppers (Anaheim and green or purple would work fine)
1 tablespoon butter
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon dried fine herbs (oregano, thyme, or sage work well)
2 cloves garlic, peeled and crushed
1/2 cup finely shredded basil leaves
Sea salt and pepper

  • Sauté onions and peppers gently in butter and olive oil for about 45 minutes until soft.
  • Add herbs, crushed garlic and basil and cook another few minutes, stirring constantly. The consistency should be like marmalade. Season to taste.
  • Serve as a side dish or as an appetizer on triangle croutons.

    Variation: Add cooked sausage to the mix and eat all together, on top of some smashed potatoes, or just on a roll with some mustard. Even add some chopped tomatoes towards the end for more flavor!

Stuffed Tomatoes

3 large tomatoes
Sea salt and pepper
2 slices whole grain bread
2 tablespoons butter, softened
2 tablespoons parmesan cheese, grated
1/2 teaspoon fine herbs

  • Slice tomatoes in half around the equator, remove the seeds and place cut side up in a buttered baking dish.
  • Sprinkle with a little sea salt and pepper. Process bread in a food processor to make fine crumbs.
  • Add butter, cheeseand herbs and pulse a few times until well blended.
  • Spread a spoonful of stuffing over each tomato half.
  • Bake at 350 degrees for about 30 minutes.

    Variation: Try using sautéed summer squash in place of bread crumbs, or sauté shallots and add them in as well. A soft cheese goes well in this too.