Archive | June, 2010

Summer Begins

28 Jun

Dear friends,

The peaches are ripe, the green beans are upon us, and everything I love about summer is arriving one day at a time.

Sneak Peek: avocados, peaches, bunch onions, green beans, cucumbers, salad mix or arugula, and kale or collard greens. Our bounty is a bit smaller this week because of the high-cost items, but still delicious.

Recipes

Peach Salsa

Sesame Sesame Green Beans (Yes, “Sesame” is supposed to be written twice).

I wish you a wonderful week,

Melissa

Sesame Sesame Green Beans

28 Jun

Once you develop a love for greens, you will have a “go-to” recipe for how you prepare your kale and chard.When I worked at Camp Celo in Western North Carolina, the chef would always “go-to” this recipe whenever Green Beans were on the menu. They go great with his Sweet Potato Biscuits.

Ingredients

  • 0.75 lb of green beans
  • 1 teaspoon of soy sauce
  • 1 teaspoon of sesame oil
  • 2 teaspoons of sesame seeds
  • 1 teaspoon of ginger, well minced (very optional)

Directions

Steam the green beans for 4 or 5 minutes, but NO longer. They should be bright green. Rinse them with cold water if you’ve overcooked them. Toss the beans in a bowl with the soy sauce, sesame oil, and sesame seeds. For a more complex flavor, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, and then add them to the green beans.  Keep an eye on your seeds and stir frequently because they can burn easily. Serve chilled, warm, or on a picnic.

Happy Solstice

21 Jun

Hello friends,

Here is your sneak peek for this week:

Strawberries, Carrots, Zucchini, Oranges, Bunch Onions, Arugula, Peaches, and Salad Mix.

Recipes

Zucchini Pancakes with Feta and Walnuts

Strawberry Muffins

Orange Stir Fry Sauce

Events

We had a great time at “Pick Your Own Strawberry Event.”

I hope you are enjoying the longest day of the year,

Melissa

German-Style Stuffed Kohlrabi

14 Jun

Today’s horoscope: New recipe will deepen your relationship with kohlrabi. This creative and filling recipe is for everyone who wants to make real meals from their CSA share — and not just salad. Let me know how it goes,

Melissa

Delicious Little Sputniks

Ingredients

  • 8 kohlrabi (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
  • 1/2 cup finely chopped onion
  • 1 garlic clove, chopped fine
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 pound ground pork
  • 1/2 cup cooked long-grain rice
  • 2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
  • 2 tablespoons sweet paprika
  • 1/4 teaspoon dried marjoram, crumbled
  • 1/4 teaspoon caraway seeds
  • 1 1/2 tablespoons tomato paste
  • 2 large eggs, beaten lightly
  • 3 1/2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream

Directions

  1. Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
  2. In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
  3. In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

Send me a picture if you make this and I’ll post it here!  Recipe from epicurious.com.

Crisp Kohlrabi Salad

14 Jun

So you’ve still never cooked with kohlrabi? Well the time has come for you to try a new vegetable.  Soon enough you will soon find yourself adding kohlrabi to all your vegetable dishes.

  • 3 medium kohlrabi (2 pounds total)
  • 1/2 small red onion
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons of Dijon mustard
  • 2 tablespoons drained capers
  • 2 ounces tender lettuce, such as red leaf, butter, arugula, or mache

Peel kohlrabi. Slice very thin with slicer and put in a bowl.Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.

Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with lettuce, then serve immediately.


Peach Galette

7 Jun

Peach Galette, made with Fairview Seconds

On Saturday I was feeling endeavorous and made a peach galette, strawberry jam, dehydrated strawberry chips, pickled beets, peach popsicles, and strawberry ice cream. I made all this with Fairview “seconds” that are perfect to use for cooking projects. We sell our seconds in bulk at VERY discounted prices. Let me know if you are interested and I’ll add you to our  email list for Fairview seconds.

This week’s seconds:

  • 12 pints of strawberries for $14 (retails for $48)
  • 24 bunches of beets for $14 (retails for $48)
  • 24 bunches of carrots for $15 (retails for $60)

And now what you have all been waiting for…

Peach Galette Recipe

4-5 peaches bruised peaches, cut into slices
1 Tablespoon of butter
1-2 Tablespoons of sugar
Crust
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1 stick of cold butter (1/2 cup)
1/3 cup ice cold water
2 Tablespoons of milk, cream, eggs, or combination
  1. Put 1/3 cup of water in freezer. Preheat oven to 400 degrees. Mix butter and sugar in a mixing bowl. Cut in butter with two knives or a pastry blender.
  2. Add cold water to flour mixture. Mix together with the flat side of a spatula. Knead a couple of times in the mixing bowl until you form a ball of dough.
  3. Refrigerate for 30 minutes – 2 hours.
  4. Roll out dough on floured surface until it is 12 inches wide. Carefully transfer dough to cookie tray.
  5. Pour peaches onto dough. sprinkle sugar and butter on top. Fold edges of dough on top of peaches. Brush dough with cream, eggs, or milk.
  6. Bake for 20 minutes and devour with strawberry ice cream.

Zucchini Pancakes with Walnuts and Feta

7 Jun

I just made this recipe for a potluck on Friday and the whole batch was gone in seconds. I wish I would have doubled the recipe to have leftovers for weekend picnics.

  • 1 pound zucchini, peeled and coarsely grated
  • 3 green garlic stems or leeks
  • 4 eggs, beaten to blend
  • 1/2 cup all purpose flour
  • 1/2 cup chopped fresh herbs or 1 1/2 Tablespoons dried herbs (dill, parsley, savory, rosemary)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup crumbled feta cheese (about 3 ounces)
  • 2/3 cup chopped walnuts (about 3 ounces)
  • Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, herbs, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Zucchini Pancakes on the Griddle

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.

Recipe altered from epicurious.com