Archive | September, 2010

Pomegranates and More

27 Sep

Welcome to Fall,

If you are interested in learning more about sustainable food systems in Santa Barbara, then go to this symposium by David Cleveland:

More greenwash or the key to our future?: The example of localizing the Santa Barbara County food system. October 5th, 2010, 3:00-5:30pm

For more info, go Click Here.

Here is the Sneak Peek:  Garlic, Lima Beans, Avocados, Lettuce, Radishes, Collard Greens, Spaghetti Squash, Pomegranates.

Here are some recipes

How to cook Spaghetti Squash

To serve Spaghetti Squash, serve it as if it were the pasta in your favorite pasta dish. I love it with marinara and Parmesan, or pesto. Follow these directions to cook it:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Once it is cool, Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm
  3. Meanwhile, prepare your favorite sauce, or whatever vegetables you have in the fridge. 😉

Pomegranates: How to get the seeds out

Cut off the crown of a pomegranate and cut it into sections. Careful, the juice stains!. Roll out the juicy seeds with your fingers into a bowl of water. Discard everything else. Strain the water, then eat the juicy seeds (Yes, you can eat the seeds).

Learning to Love Lima Beans

My favorite way to cook fresh lima beans is to simmer them for 20 minutes, and then toss in butter with salt and butter. You can also throw in some fresh parsley or minced garlic if you have it.

I hope you’re staying cool,

Melissa

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Garlic is in!

20 Sep

Dear friends,

We’re taking a time off from tomatoes, but have no fear, we’ll harvest another crop soon.

Here is the sneak peek for the week: Garlic, Onions, Green Beans, Avocados, Salad Mix, Arugula, Kale, and Oranges.

Here my favorite garlic recipes:

Roasted Garlic

Take a whole bulb of garlic and cut off the top 1/2 inch.Rub with 1 teaspoon of olive oil. Wrap  with foil and bake for 50 minutes at 375 degrees. Spread on toast or swirl into a pot of beans.

Garlic Mashed Potatoes

Roast garlic as shown above. You will also need:

  • 2 pounds russet potatoes, peeled and quartered
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
  2. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Spanish Potato Garlic Soup

1 large onion
2 large potatoes
1 teaspoon of paprika
2 teaspoons of olive oil
1 cup chopped tomates
1 teaspoon of dried thyme
1 head of roasted garilc
1/4 cup of miso
3 cups of vegetable stock

Saute the onions, potatoes, and paprika in the oil, stirring constantly, for about 5 minutes, until the onions have softened. Add the tomatoes and thyme and simmer for 3 or 4 minutes. Blend roasted garlic, miso, stock, and 3 cups of water.  Add the garlic broth to the pan and simmer gently for about 10 minutes, until the potatoes are tender. Voila! Recipe from Moosewood Restaurant Low Fat Favorites.

With love,

Melissa

What to do with green peppers?

13 Sep

Dear Wonderful CSA Members,

Here is a gentle reminder about the Trade Basket… If you would like to take something from the trade basket, then you must put something into it. For example, if you want to trade your tomatoes for corn, then please weigh your tomatoes, put them in a plastic bag, and put them in the trade basket. Then take the corn. Thanks for your understanding.

By the way, if you arrived at CSA last week and we had run out of an item, please let me know. We had a small window on Thursday when we had run out of avocados, but I hope that did not affect too many people. If it did, please let me know when you see me on Tuesday or Thursday.

Sneak peek for September 14th:

Small share: Tomatoes (1#), Peppers (1#), Green Beans (.5#), Yellow Onion, Cilantro or Basil, Cucumbers (1#), Corn (2 ears) or Carrots, and Squash (1#).

Recipes for what to do with Green Peppers

More Recipes

Green Chili Stew

Chili Rellenos. This recipe calls for Anaheim peppers, but I would use Poblanos.

Corn Chowder with Chilies (from Joy of Cooking)

Heat in a soup pot, over medium low heat, until butter is melted:

1 Tablespoon unsalted  butter
1 Tablespoon  vegetable oil

Add and cook 5-10 minutes:

1 medium onion, diced
1 medium poblano pepper, seeded and diced
2 cloves of garlic, minced
1/2 jalapeno pepper, seeded and diced

Stir in:

3 cups milk
2 cups of fresh corn kernals (about 2 or 3 ears)
1 teaspoon salt

Bring to a boil, reduce the heat, and gently simmer until the corn is tender, about 3 minutes. Stir in:

1 large ripe tomato, peeled seeded, and coarsely chopped,

Gently simmer for another 2 minutes to marry the flavors. With a slotted spoon, remove 1 1/2 cups solid from the soup and puree until smooth. Return to the soup. Stir in:

1 Tablespoon of fresh cilantro
Enjoy!

Sharing the Share

6 Sep

Greetings friends and frolickers,

I’ve heard that some of you have gardens, with citrus and herbs growing wild. If you ever have too much, please bring it to your CSA pick-up day. You can share it with other CSA members, and we’ll put a thank you note on display, so people know it is from a neighbor and not from the farm. Thanks to Susan Moriarity for providing us with many lemons this year!

Sneak Peek for September 6th:

Early Girl Tomatoes
Cherry Tomatoes
Peppers
Bunch Onions
Green Beans
Yellow Onions
2 Avocados
Enjoy,
Melissa

Here is one of my favorite summer recipes because you make the sauce in the time it takes pasta to cook:

Pasta Puttanesca

  • 1 pound dried spaghetti
  • 5 garlic cloves, forced through a garlic press
  • 2 teaspoons anchovy paste (optional)
  • 1/2 teaspoon hot red-pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 pound of tomatoes
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons drained capers
  • Pinch of sugar (optional)
  • 3/4 cup coarsely chopped basil

DIRECTIONS

Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes. Chop tomatoes and add to skillet. Add olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Recipe from Epicurious.com