Green Bean Casserole

Just a Thanksgiving reminder about the Green Bean Casserole Recipe I wrote about a few months back. I am making it right now and it is seriously AMAZING!!

Happy Thanksgiving all!

Last pick up of the year!

Today is the last delivery for the CSA season. I have enjoyed greeting
everyone this year. I am out of town on vacation so please be patient
with the volunteers and teens today.

There are still paper bags but no plastic bags so please bring your own
today. A few extra bags would be fine but I do not have storage space
over the winter for lots.

Below is the list of vegetables from the farm.

Pick up will be from 2-7 pm in the Morrow Church parking lot.

Thank you for all of your support this year and have a Happy
Thanksgiving.
Kerry Tilden

Don't forget to keep those potatoes, squashes & onions separated and out of the sun in a cool, dry place for longer storage life. They can keep for many weeks if you are careful with them.

Of course cooking up big batches of soups and stews for freezing is a great way to enjoy your produce for several months to come. Be sure to check out the blog for great recipes ...http://blackdirtrecipes.wordpress.com/

2 each Sweet Potato
2 each Acorn Squash
10 pound bag onions
1 bunch Turnips - greens are great for stews
1 bunch Kale
2 heads Bok Choi
1 bunch Arugala

2 pounds each Fingerling Potato

Black Bean Soup

I was excited to get black beans in our share today and thought of this recipe immediately! Exciting that it is a crockpot recipe too - makes for a very easy dinnertime!!

Black Bean Soup (Crockpot)

Cooking Light March 2009

1 lb dried black beans

4 c chicken broth

2 c chopped onion

1 c water

1 T ground cumin

3 bay leaves

1 jalapeno, finely chopped

2 T fresh lime juice

1 t kosher salt

¼ c chopped cilantro

3 T sour cream

Soak beans overnight or pre-boil for 2 minutes. Combine beans, broth and next 5 ingredients (through jalapeno) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Serve with sour cream and cilantro

Kale and Potato Soup

Lisa's Mom's Kale & Potato Soup

3-4 Medium Potatoes cut in chunks
5-6 Cups Kale washed and cut
11-12 Cups Chicken Stock
1 Large Onion, chopped
2 Cloves Garlic, minced
2 Bay Leaves
4 Andouille, Chorizo or Hot Italian Sausage. I prefer Andouille, quartered and Cut
1 tsp salt
2 Tbs Olive Oil

Sauté onion in olive oil, then add garlic.
When onion turns transparent, add sausage. Stir together.
Add Kale, stir, cooking 2 or 3 minutes.
Add Chicken Broth.
Scrape bottom of pot to loosen bits.
Add Potatoes, bay leaves, salt and stir.
Cover & bring to a boil.
Simmer 1 hour.

This week's share and Roasted Squash Soup

3 lbs each - yellow Onions
3 lbs each - red potatoes
2 lbs each - Jerusalem artichokes
1 bunch - scallions
2 each - carnival squash
1 bunch - collard greens
1 bunch - turnips (tops are edible)
1 bunch - celery
1 bunch - Swiss chard

Jerusalem Artichokes are a versatile root vegetable. They can be eaten raw in a salad, especially good in very thin slices topping an arugula salad. They can also be used like a potato ... scrubbed and roasted with olive oil, salt & pepper is a favorite. Finally they can also be combined in a 1/3 choke to 2/3 potato ratio for use in traditional potato dishes for a new flavor.

Roasted Squash Soup

3 lbs. squash approximately, wiped clean

2 T olive oil

2 medium-large onions, diced

1 t ground cumin

1/2 t salt

dash cayenne pepper

4-6 cups low-sodium vegetable stock

1. Preheat oven to 425F.

2. Place squash on cookie or baking sheet. Use the tip of a knife to prick each squash 2-3 times. Roast 40-50 minutes, or until you easily insert a knife into the squash. Remove from oven and cool.

3. Cut the squash in half lengthwise. Scoop out the seed and fibers.

4. Heat the olive oil in a large, heavy-bottomed soup pot. Add the onions and saute until translucent, about 5 minutes. Add the spices and salt and saute for 1 minute.

5. Add the squash to the pot, and saute for 1-2 minutes.

6. Add the stock, stir to combine. Bring to a boil, then reduce heat ans simmer for 20-30 minutes. Remove from heat.

7. Puree the soup in a blender, food processor, or use an immersion blender to blend in the pot. If using an upright blender, cover top with a towel instead of a tight fitting lid , allowing in air to prevent it from exploding.

8. Adjust seasonings, and re-warm before serving.

9. Garnish with a sprinkle of toasted squash seeds if desired.

To toast squash seeds: Rinse seeds, and pat dry. Combine with 1 teaspoon olive oil and a pinch of salt. Place in a skillet, and toast over medium heat for 3-5 minutes, or until crispy and browned.

Try these veggie pancakes as a tasty side dish:
http://blackdirtrecipes.wordpress.com/2010/11/02/potato-and-jerusalem-artichoke-pancakes/

Two Bean Soup with Kale

I thought this recipe for Two Bean Soup with Kale looked really good. Hopefully we'll get some cooler weather soon so that a nice hot bowl of soup hits the spot!

This week's share included:

2 sweet potato
2 acorn squash
1 bunch arugula
1 bunch dino kale
1 bunch Siberian kale
1 bunch Swiss chard
1 spicy mustard
1 bunch broccoli rabe
1 kohlrabi - tops are edible
1 head tat soi
1 head fun choi
1 head bok choi

October 19th share

Here's a great recipe to enjoy the squash & greens in your share:
http://blackdirtrecipes.wordpress.com/2010/10/18/squash-kale-and-bean-soup/

6 each Munchkin Pumpkins (decorative)
2 each Carnival Squash
4 each green tomatoes
4 each Hot Peppers
1 bunch Turnips (greens are edible!)
1 each Kohlrabi (greens are edible!)
1 each Tat Soi
1 bunch spicy greens mix
1 each Chinese crinkly cabbage
1 bunch Arugula
1 box Swiss Chard
1 each Bok Choi
1 bunch kale Siberian
1 bunch Broccoli Rabe

Today's Share - October 12th

So much great produce ... so many recipes!
Squash Apple Soup - http://blackdirtrecipes.wordpress.com/2010/10/04/squash-apple-soup/
Stuffed Acorn Squash - http://blackdirtrecipes.wordpress.com/2010/09/28/stuffed-acorn-squash/
Stand by for pumpkin gnocchi!

2 sugarquinn squash (a hybrid of pumpkin & acorn)
2 eggplant
6 tomatoes

1 choi
1 tat tsoi
1 chinese cabbage
1 blonde choi
1 kale
1 swiss charde
1 broccoli rabe
1 arugula
1 spicy greens

1 oak leaf lettuce
1 amish deer tongue lettuce

Today's share and Acorn Squash recipe

Today's share:

1 each Sugar Baby Pumpkin (Good for eating, or using for Halloween Decor!)
10 each Heirloom Tomato
1 bunch Beets
1 head Tall Bok Choi
1 head Chinese Cabbage
1 head Blond Choi
1 head Fun Choi
1 head Kohlrabi (The greens are edible - use just like collard greens)
1 bunch Broccoli Rabe
1 bunch Swiss Chard
1 head Red Leaf Lettuce
1 head Oakleaf lettuce
1 head Deer Tongue Lettuce
1 bunch Beets

Also, last week I tried Paula Deen's recipe for Baked Acorn Squash with Brown Sugar and Butter and the family really enjoyed it! You can cut down on the brown sugar and/or maple syrup if you'd like a bit less sweetness!

Orecchiette with broccoli rabe

Seeing that we have broccolli rabe this week, I thought I would make Orecchiette with Broccoli Rabe and Martha Stewart's recipe looks great! Joe Bastianich's recipe in Runner's World looks great too!

Speaking of running, I ran the Newport Liberty Half Marathon this past Sunday and had a blast! I started running again about 18 months ago (after 7 years of pregnancy and breastfeeding!) and have completed four 5K races, a 10K and now this half marathon. Thinking the full marathon might be in my near future (spring?) If you have ever been interested in running, try a 5K! It's a lot of fun and great for your health! Try out this plan for running your first!

Here's a pic from after the race:

Today's Share - September 28th

2 each Acorn Squash
10 each Heirloom / Polish Tomatoes
1 Pint Cherry Tomato
1 bunch Turnips
1 bunch Swiss Chard
1 bunch Dino Kale
1 bunch Broccoli Rabe
1 head Lettuce - freckles
1 head Lettuce - Oak Leaf
1 head Lettuce - Butterleaf
1 bunch Arugula
1 head Blond Choi
1 head Tat Soi
1 head Chinese Cabbage

Enjoy this stuffed squash recipe from Chef Heather:

http://blackdirtrecipes.wordpress.com/2010/09/28/stuffed-acorn-squash/

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

2 pints cherry tomatoes
3 garlic cloves, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup packed fresh basil leaves, torn if large

Heat oven to 400° F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce the liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.

I love this side dish. It pairs well with grilled meats or fish and really showcases the sweetness of the tomatoes. It can also be stirred through pasta along with kalamata olives, capers, red pepper flakes and feta cheese to make a tasty meal! Enjoy!

Yesterday's share included:

1 bunch Amaranth
1 bunch Swiss Chard
1 bunch Arugula
1 bunch Collard Greens
1 head Blond Choi
1 head Tat Soi
1 head Chinese Cabbage
1 head Lettuce - freckles
1 head Lettuce - deer tongue
1 head Lettuce - green romaine
10 each Heirloom / Polish Tomatoes
1 Pint Cherry Tomato
1 pound Yellow Onions
½ pound Red Onions

Eggplant Stack

Almost 10 years ago, a friend of mine in Melbourne, Australia, made the yummiest "Eggplant Stack" dish for our church home group dinner. She copied the recipe for me way back when and I just dug it out so that I could make it this week with our eggplant and peppers!

It came from the Australian Vogue Entertaining Cookbook Spring/Summer 2001.

Eggplant: one of the best vegetables for baking - slice, place on a tray season with sea slat and freshly ground pepper and flavour with aromatics such as crushed garlic, crumbled oregano, chopped capers, olives or flat- leaf parsley, drizzle with extra-virgin olive oil and roast in a hot oven for about 20 minutes * eggplants marry beautifully with red capsicum and ripe tomatoes. Layer baked slices in a gratin dish, alternating with fresh mozzarella, roasted red capsicum slices and Tomato Sauce. Drizzle with olive oil and bake in a moderate oven until heated through. Serve with pesto * or layer baked eggplant slices with the Tomato Sauce, aged mozzarella and freshly grated parmigiano.

Makes a wonderful side or main dish! Enjoy!

Today's share - September 14th

1 each Eggplant

1 each Zucchini
10 each Heirloom/Polish Tomatoes
1 Pint Cherry Tomato
8 each Tomatillo

4 each Baby Bell Green Peppers

1 head Bok Choi

1 head Blond Choi
1 bunch Amaranth
1 bunch Swiss Chard

1 bunch Kale

1 bunch Spicy Mustard Greens
1 bunch Arugula
1 bunch Cilantro
1 bunch Thai Basil

Cheryl Rogowski created a new Tomatillo recipe which is now posted on our recipe blog.

http://blackdirtrecipes.wordpress.com/2010/09/13/tomatillo-casserole/

The farm hopes everyone has a chance to check out the farm's blog, and we look forward to our members contributing recipes of their own!

Watermelons

We cut open our first watermelon yesterday and we (at least the baby and I) thought it was fantastic! Not quite sure how it is that my 4 year old and 7 year old don't like watermelon - what kid doesn't like watermelon??

Did a bit of searching on watermelon recipes and was dismayed to see a link for deep fried watermelon. Google it if you like, but I think that's one recipe I'll skip...forever. Found a page with a few more drink/dessert ideas. Have a look!

Week 14 - September 7th

Rogowski Farm now has their own Recipe Blog. They are asking everyone to visit and upload recipes. Please visit:
http://blackdirtrecipes.wordpress.com

It's time for watermelon - Cheryl's super sweet babies are back! There are two great watermelon recipes here today:
MARGARITAS: http://blackdirtrecipes.wordpress.com/2010/09/04/watermelon-margaritas/
GAZPACHO: http://blackdirtrecipes.wordpress.com/2010/09/03/watermelon-gazpacho/

Today's share includes:

1 head Blond Choi
1 head Fun Choi
1 head Bok Choi
1 head Chinese Cabbage
1 bunch Amaranth
1 bunch Arugula
1 bunch Collard Greens
1 bunch Swiss Chard
1 bunch Dino Kale
1 head Spicy Mustard Greens
1 head Radicchio
1 bunch Cilantro
1 bunch Basil
2 each Sugar Baby Watermelons
1 each Asian Melons
1 Pint Mixed Cherry Tomatoes
10 each Heirloom / Polish Tomatoes

MEXICAN GRILLED SWORDFISH WITH GREEN CHILE PESTO

From Marge Poore’s 365 Easy Mexican Recipes

Prep: 20 minutes Cook: 8 to 10 minutes Serves 4

A great way to use some of our CSA cilantro! Combined with the typical pesto ingredients, the cilantro is surprisingly NOT overwhelming. It tastes great, and I’ve decided to make some more to freeze, minus the cheese, which loses its flavor when frozen.

¼ Cup grated Parmesan cheese ¼ Cup plus 2 Tablespoons olive oil,

2 garlic cloves, chopped, 2 Tablespoons lime juice

2 to 4 fresh jalapeno peppers, seeded and chopped, ½ Teaspoon salt

1/3 blanched almonds 4 swordfish steaks, 6 to 8 ounces ea

½ Cup cilantro leaves thick,

¼ Cup parsley sprigs

1. Prepare a hot fire in charcoal of gas grill.

2. In a blender or food processor, combine Parmesan cheese, garlic, jalapeno peppers, almonds, cilantro, parsley, ¼ cup olive oil, lime juice, and ¼ tsp salt. Process to a smooth paste. Transfer pesto to a small bowl, cover, and set aside at room temperature.

3. Brush fish with remaining 2 Tbs olive oil and season with remaining ¼ tsp salt. Place fish on an oiled grill rack about 6 inches from heat and grill, turning once, until just opaque in center, about 8 to 10 minutes. Top each swordfish steak with green chile pesto and serve.

Week 13 - August 31st

A full share includes:

1 Pint Mixed Cherry Tomatoes
10 each Heirloom / Polish Tomatoes
1 bunch Cilantro
1 bunch Swiss Chard
1 bunch Dandelion Greens
1 bunch Radish
1 bunch Mixed Lettuce
1 bunch Dino Kale
1 bunch Amaranth
1 head Chinese Cabbage
1 head Tat Soi
=============================
Amaranth-Ricotta Pie (adapted from "Moosewood Cookbook")
The Crust:
1 cup unbleached flour
½ tsp salt
1/3 cup butter
2-3 Tbsp cold water
The Filling:
1 tsp butter
1 cup minced leeks (or onions)
3 cups Amaranth greens, cooked and drained thoroughly (about 1 gallon fresh)
½ tsp salt
dash pepper
16-oz. ricotta cheese
3 beaten eggs
3 Tbsp flour
1½ cups grated sharp cheese (8 oz)
Directions
1. Prepare pie crust for 9- or 10-inch pie pan. Set aside.
2. Preheat oven to 375°.
3. Sauté leeks (or onion) in butter until soft
4. Combine with Wild Amaranth, salt, and pepper in a bowl.
5. In a separate bowl beat eggs, ricotta, and flour and ½ of the grated cheese together.
5. Add Egg mixture to Amaranth mixture and combine thoroughly.
6. Spread into the unbaked pie shell.
6. Sprinkle with remaining cheese.
7. Bake 40 to 45 minutes or until firm to touch at center.
================
Sauteed Dandelion Greens
Ingredients:
1 bunch Dandelion Greens, tough lower stems discarded & leaves cut crosswise into 2-inch pieces
¼ cup Extra Virgin Olive Oil
1 large Clove Garlic, minced
1 medium Onion, chopped
1 large Carrot, peeled & shredded
Pinch dried red pepper flakes
Directions:
1.Boil prepared greens up to 10 minutes, until ribs are tender
2.Drain & run under cold water to stop cooking
3.Drain well and press out excess water
4.Heat oil in a saute pan, adding garlic, onion, and carrot
5.Saute for 5 minutes and add the red pepper flakes
6.Add greens and saute for another 5 minutes
7.Add Salt & Pepper to taste

Did you know ... compared to Broccoli, Dandelion Greens have 4x the Vit A, 2 x the Vit K, 2x the Calcium, and 3x the Iron?

Also check out this recipe for for oven roasted tomatoes!

Tomato links!

Here are two links Kerry has shared with us that you all might be interested in! Ever wondered how many tomatoes are in a can of sauce or vice versa? This handy chart will help you convert!

Also, have a look at the video on how to seed, chop and core a tomato. Will come in handy for the Red Pepper Cappellini recipe from a few weeks ago! (I discovered I was doing it all wrong and can't wait to try out the new technique!)

Video:

How to Seed, Chop and Core a Tomato, with Chef Meg

http://www.youtube.com/watch?v=p9cNzi4Z-xg

Tomato Conversion Chart:

http://www.ifood.tv/print/34378

Oh, so easy!

Ever tried a recipe that was way too good to have been that easy? Had it happen tonight! After picking up my share in Maplewood, multiple errands and a chiropractor running a bit late had my desire to spend a lot of time in the kitchen at pretty much zero. Providence would have it, though, that I found a recipe for Summery Fettucine Alfredo in Food & Wine Magazine at the chiropractor's office! With our beautiful fresh basil, arugula and tomatoes from the share, I was able to put together a seriously tasty dinner where boiling some water was the hardest part! Would definitely recommend fresh pasta for this dish, but dried will do. Most local grocers have fettucine in the refrigerator case, but for a super special treat, go to the fresh pasta bar at Whole Foods in Maplewood. (Side note: take the specification of whole-milk ricotta seriously...part skim will make the recipe a little drier than the texture should be!)

One other note, for the arugula salad, a splash of olive oil combined with the best balsamic vinegar sold this side of the Atlantic and a sprinkle or some shavings of parm really compliment the spiciness of the arugula. I know the balsamic is expensive, but it lasts a really long time and is really that good on salads!

And to finish off, here are two more recipe from Rogowski Farm. Enjoy your week!

Heirloom Tomato Gazpacho

Ingredients:

1 medium red bell pepper - rough chopped

1 large scallion (or small red onion) - rough chopped

1 jalapeno - rough chopped

1 large garlic clove - pop in microwave for 5 seconds for milder flavor

¼ cup extra virgin olive oil

1 lime, juiced or 1 teaspoon balsamic vinegar - your preference

1 tsp Worcestershire sauce

1 ½ lbs. Heirloom Tomatoes - cored & rough chopped

1 large cucumber, peeled & rough chopped

1 or 2 cups of tomato juice - to taste

½ teaspoon toasted, ground cumin

salt & pepper to taste

fresh basil (for garnish)

Method:

Place first 7 ingredients in a food processor, blend until smooth.

Remove to a large serving bowl.

Place tomatoes and cucumbers in the food processor, pulse to desired consistency.

Add to the serving bowl, along with the remaining ingredients.

Taste & adjust spices to your liking.

Refrigerate in the serving bowl prior to serving.

Serve with a chiffonade of fresh basil.

Smoky Tomato Basil Salsa by Didi Emmons

Ingredients:

2 dry chipotle chili peppers

1 tsp grated lime rind

juice of 1 lime

2 medium ripe tomatoes, chopped

¼ red onion, chopped

1 green pepper, chopped

3 tsp fresh basil, chopped

2 tsp extra virgin olive oil

salt & pepper

6 oz cake fresh, soft goat cheese

Method:

Soak chipotles in 1 cup of boiling water for up to 30 minutes, or until they soften. Remove them from the water and finely chop.

Put chipotles, lime rind, lime juice, tomatoes, onion, pepper & basil into a food processor. Pulse until finely chopped, then add olive oil, salt & pepper to taste.

Serve:

Place goat cheese in the center of a shallow & pour half the salsa over the top. Serve with a spoon and a knife, along with sturdy crackers or pita toasts. Replenishing the salsa as needed.

Week 12 - August 24th

Today's Share:

1 Pint Fingerling potato
4 each carrots
4 each Cucumber - Kirby
6 each Tomatillo
5 each Hot Peppers
10 each Heirloom Tomato
1 Pint Cherry Tomato
1 bunch Radicchio - Dark Green
1 head Lettuce - mixed
1 bunch Amaranth
1 bunch Arugula
1 head Bok Choi
1 head Tat Soi
1 head Fun Choi
1 head Blond Choi
1 bunch Basil
2 each Herb - mixed box
========================

ROASTED TOMATILLO SALSA VERDE

Ingredients:
12 Tomatillos - cut in half
1 onion (or a couple large scallions)- cut in half
4 whole garlic cloves
2 Jalapeno peppers (or peppers of your choice) cut in half (remove seeds for less heat)
1/2 cup chopped cilantro leaves & tender stems
1/2 Lime - juiced
2 Tsp Cumin
Salt & Pepper to taste

Method:
Place 1st four ingredients on a lightly oiled baking sheet.
Roast in a 400 degree oven for 15-20 minutes.
Put Roasted veggies, along with cilantro, lime juice & cumin in a food processor or blender.
Process until desired consistency is achieved.
Season with salt & pepper to taste.
Refrigerate & use with your favorite Mexican recipes, or just eat with chips!
This also can be frozen for later use.

A few recipes

The first recipe isn't very exact as I really just set out to re-create one of my favorite restaurant dishes from my college days. The Hula Hut is a favorite in Austin, TX, and why wouldn't it be? Beautifully situated on Lake Austin, it serves up amazing cocktails and wonderful food that is a cross between Mexican and Polynesian food - "Mexonesian!"

My favorite menu item way back when was the "Chicken and Guacamole Tubular Taco." I hadn't had it in 10 years, but summer before last, I went back and got to experience it again. It did not disappoint! After making a batch of Salsa Verde last week with our tomatillos, I decided it was the ideal time to try to recreate this dish. I made it tonight and it tasted just like I remember!

Ingredients:

Flour tortillas

Salsa Verde

Sour Cream

Monterey Jack cheese

Cheddar cheese

Guacamole (simple is best here: just smashed avocado seasoned with salt/pepper and lemon juice)

Chicken Breast (I used the breast of an herbed rotisserie chicken as a short cut)

Combine salsa verde and sour cream (roughly 1:1) to make your enchilada sauce. In each tortilla place: Monterey Jack cheese, a drizzle of enchilada sauce, guacamole and chicken. Roll and place seam side down in a baking dish. Finish by covering all of the tortillas with enchilada sauce and sprinkling with cheddar cheese. Bake at 350 F covered for 20 minutes and uncovered for 5. Serve with a simple green salad or tomato salad.

Jeanne's Tomatillo Gazpacho with Cilantro Oil

Ingredients:
1/4 cup Cilantro, including soft stems
1/2 cup Olive Oil
1 1/2 pounds Tomatillos - washed & rough chopped
1 English Cucumber, or 2 slicer Cucumber - peeled & rough chopped
1 medium Green or yellow Bell Pepper - seeded & rough chopped
1 small avocado (optional) - pitted & rough chopped
1 garlic cloves
1/4 cup red wine vinegar
Salt, white (or black) pepper, hot sauce - to taste

Method:
1. In the food processor combine cilantro & 1/4 cup of olive oil until smooth, pour into a jar & refrigerate.
2. Process the garlic, bell pepper, onion, avocado (optional), vinegar, remaining olive oil until smooth & place in a large serving bowl.
3. Pulse the tomatillos & cucumbers until desired consistency is achieved (some prefer chunky) & add to serving bowl.
4. Season to taste with salt, pepper, hot sauce, or additional vinegar.
5. Refrigerate the soup until well chilled.
6. Serve the soup in a chilled bowls, drizzled with the reserved cilantro oil.

Week 11 - August 17th

The farm has had a good mix of warm sunny days, with just enough rain to make a great tomato crop.

Today's Full Share includes:
12 Heirloom Tomatoes
10 Tomatillos
2 pints of Cherry Tomatoes
Mixed Herbs - take 2 of your choice

1 Bunch Each of:
Rutabaga
Swiss Chard
Basil
Ameranth - (red leaves) a cooking green, use like spinach
Quelites - (has rounded leaves larger than a quarter) a cooking green, use in a saute or stir fry
Verdolaga - looks & tastes like a mild watercress, can be used in a similar fashion.
Cilantro
Zinnia Flowers

1 each of:
Lettuce (mixed box)
Bok Choi
Fun Choi
Sunflower

A few more recipes

From the Farm Staff:

Chef Heather's Panzanella Salad

Ingredients:
1 loaf (day old) Italian Bread - cubed
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
2 cloves garlic - finely minced
Salt & pepper to taste
1 large Heirloom Tomato - diced
2 ears of corn - blanch & remove kernals from cob
2 scallions - thinly sliced
1/2 cup Basil - juilliened

Method:
Lightly toast bread cubes in a large saute pan, or in the oven on a cookie sheet.
(alternately, you can saute the bread cubes in a pan with the olive oil, but eliminate it from the dressing)
Make the dressing by whisking together the oil, vinegar, garlic, salt & pepper to taste.
Combine toasted bread, dressing, tomato, corn & scallions in a large serving bowl.
Top with Basil and serve

====================================

Cheryl's Herb Salts

Herb salts are super easy to prepare and can be used on soups, stews, potatoes, vegetables and casseroles. Suggested herbs to use are basil, chives, marjoram, oregano, rosemary, savory, tarragon or thyme.

Ingredients:
1 cup of noniodized salt, or sea salt
1 cup of fresh herbs

Method:
Crush fresh, chopped leaves with the salt, using the base of a jar or whirl them in a blender for several minutes.
Spread the salt and herb combination on a cookie sheet and dry in a 200 degree oven for about 40-60 minutes.
Periodically check on the tray - break up any lumps, and stir to mixture to ensure even drying.
Allow mixture to cool and then seal in a glass jar, storing in a cool dry place away from heat and light.
A jar of herb salts, tied with raffia and gift tag makes a wonderful gift.

======================================

SMOKY TOMATO BASIL SALSA - by Didi Emmons

Ingredients:
2 dry chipotle chile peppers
1 Tsp grated lime rind
Juice of 1 lime
2 medium, ripe tomatoes, chopped
1/4 red onion, chopped
1 green pepper, chopped
3 Tbs fresh basil, chopped
2 Tbs Extra virgin Olive Oil
Salt & pepper
6 oz cake of fresh, soft goat cheese

Method:
Soak chipotles in 1 cup of boiling water for up to 30 minutes, or until they soften.
Remove them from the water and finely chop.
Put chipotles, lime rind, lime juice, tomatoes, onion, pepper & basil into a food processor
Pulse until everything is finely chopped, then add olive oil, salt & pepper to taste.

Serve:
Place goat cheese in the center of a shallow bowl & pour half the salsa over the top.
Serve with a spoon and a knife, along with sturdy crackers or pita toasts.
Replishing the salsa as needed

========================================

Jeanne's Fave Tomatillo and Cucumber Gazpacho

Ingredients:
1/2 cup Cilantro, including soft stems
3/4 cup Olive Oil
2 pounds Tomatillos - washed & rough chopped
4 large Slicer Cucumbers - peeled & rough chopped
1 medium Green Bell Pepper - seeded & rough chopped
1 Avocado - pitted & rough chopped
2 garlic cloves
1/4 cup red wine vinegar
Salt, pepper, hot sauce - to taste

Method:
In the food processor combine cilantro & 1/2 cup of olive until smooth, pour into a glass and let settle for 1 hour.
Process the garlic, bell pepper, onion, avocago, vinegar, remaining olive oil until smooth & place in a large serving bowl.
Pulse the tomatillos & cucumbers until desired consistency is acheived (some prefer chunky) & add to serving bowl.
Season to taste with salt, pepper, hot sauce, or additional vinegar.
Refrigerate the soup until well chilled.
Serve the soup in a chilled bowls, drizzled with the reserved cilantro oil.

Cooking Class

Randy Rabney has volunteered to give a Free Cooking Class--Cooking with Seasonal Vegetables--as her CSA volunteerism. This class is only open to current CSA members and can accommodate only 15 participants.

WHAT: Cooking with Seasonal Produce Class

WHEN: September 29 @ 7:30 pm

WHERE: 3 Rutgers St., Maplewood

She can accommodate 15, and after that will start a waiting list.

Randy trained as a Chef at the Natural Gourmet Cookery School in NYC. She is passionate about the Art of Health Conscious Cooking. Randy has cooked in the kitchen of the Golden Door Spa in CA and has taught cooking classes. She also has a degree as a Certified Holistic Health Counselor. Randy is the owner of the Conscious Plate and exhibited at Maplewood Green Day last year.

www.theconsciousplate.com

Please email (csa_maplewood@lovetheocean.com) Kerry if you are interested in taking Randy's class.

Kerry Tilden
Maplewood CSA Coordinator for W. Rogowski Farm LLC
Sponsored by the Global Outreach Committee of Morrow Church

Some Cucumber recipes

Red's Asian Cucumber Salad

Ingredients

2 Lbs Cucumbers - sliced thin or julienned

Scallions - sliced thin or julienned

Sesame seeds - dry roast in a pan & allow to cool

1 large carrot - scrubbed & grated

Dressing

1 Tbs of Sesame oil

2 Tbs of Olive Oil

Juice from 1/2 of a lime - or lemon

1/4 cup rice wine vinegar

1 Tbs of grated ginger root - or to taste

1 Tbs of brown sugar

salt to taste - or use soy sauce or tamari

Red pepper flakes to taste

Method

Whisk dressing ingredients together, and pour over prepared vegetables.

Combine, marinate and chill in the refrigerator before serving.

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Chilled Cucumber Soup

Ingredients

3 Cucumbers - peeled, seeded & chopped - plus 1 cup fine diced cucumbers

1 1/2 cups plain yogurt

1/4 cup sour cream

1/2 tsp english-style dry mustard - or to taste

Salt & pepper to taste

1/4 cup chopped fresh dill

fresh lemon juice to taste

cucumber slices & dill sprigs for garnish

Method

Puree chopped cucumbers, yogurt, sour cream, mustard, salt & pepper.

Transfer to a serving bowl & chill until ready to eat.

Before serving stir in finely diced cup of cucumber, dill & lemon juice.

Garnish with cucumber slices & dill sprigs

Salsa Verde and Red Pepper Capellini

I've been waiting all season for tomatillos just to make this amazing Salsa Verde! Use as a sauce for chicken enchiladas or try it with warm butter and corn chips...amazing!

Salsa Verde

(Bon Appetit June 2007)

3 pounds tomatillos, husked, rinsed

2 large jalapeno chiles, stems removed

5 small garlic cloves, peeled

1 ½ t ground cumin

1 ½ bunches fresh cilantro, thick bottom stems trimmed

¾ c loosely packed fresh Italian parsley leaves

1/3 c (packed) fresh mint leaves

1 ½ T vegetable oil

1 ½ t salt

Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.

Coarsely chop tomatillos mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.

Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

Also try this awesome pasta recipe from Lake Austin Spa Resort (fabulous food and fabulous accommodation!) with this week's tomatoes and basil!

Red Pepper Cappellini with Shrimp

1/4 to 1/2 tsp cracked red pepper
6 cloves garlic, minced
2 tbsp olive oil
24 medium shrimp, peeled, deveined (optional)
4 medium tomatoes, peeled seeded and diced*
4 tsp capers
6 tbsp chopped basil
2 tbsp chopped parsley
1/4 cup white wine
1/4 tsp salt
6 cups cooked capellini
1/2 cups shredded parmesan cheese

Gently saute the pepper and garlic in the olive oil in a non stick skillet until the garlic begins to color. Add the shrimp and cook for 1 minute. Add tomatoes, capers, basil, parsley, wine, salt and capellini; cook quickly to reduce the liquids. To serve, toss the pasta with the cheese and divide onto four plates.

*to peel a tomato, cut an "X" in the bottom with a sharp knife. Plunge the tomato into boiling water for 30 seconds. Cool peel squeeze out the seeds then dice.

Enjoy! A few cucumber recipes will follow tomorrow!

Week 10 - August 10th

Today's share consists of:

Fingerling potato - 1 pint each
Kirby cucumbers - 3 each
Slicer cucumbers - 1 each
White cucumbers - 5 each
Orange Carrots - 1 bunch

Heirloom Tomato - 4 each
Tomatillos - 2 each

Cherry Tomato - 1 pint
Quelites - a green from Central America which may be used like Spinach

(leaves are rounded & larger than a quarter)
Verdolago - a green from Central America which may be used raw in a salad, in a saute or stir fry,

or used with Japanese Tempura batter & served as an appetizer
Kale - 1 bunch
Swiss Chard - 1 bunch
Cilantro - 1 bunch

Basil - 1 bunch

Box of mixed herbs - pick one

For details on upcoming events visit the website ("RogowskiFarm.com") or friend them on Facebook ("Rogowski Farm"):
8/10 - Cooking Class 6pm: PESTO! with Chef Patty Misener
8/14 - Cooking Demo 10am-noon: Vegetarian Cooking Demo & Tasting by CSA Member Lori Marrie
8/22 - Sixth Annual Heirloom Tomato & Music Festival
9/7 - Field To Fork Supper Club 6:30pm: Gourmet Menu by our own Chef Heather Kurosz

Vacation!

This past week's share made such a beautiful salad! Just fyi, I will be out of town and will not be posting any information for August 3rd. Happy eating and I'll see you the following week!

Week 8 - July 27th

New items today are Beets (red & gold) and Green Tomatoes (see recipes from Jeanne Fox below). The beets are so fresh today you should save the greens for cooking, however do use them promptly as they don't hold up for long. Remove the greens from the beets and use them like you would Spinach or Swiss Chard.
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ONE BUNCH EACH
Carrots

Beets - Mixed Red & Golden
Green Tomatoes
Leeks
Scallions
Swiss Chard - mixed color stems

Boston Lettuce
Green Romain Lettuce
Red Romain Lettuce

Basil

Mixed Herbs - take two bunches each of your preference.

Nasturtiums - 1 box each
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FRIED GREEN TOMATOES
INGREDIENTS:
3 Medium, Firm green Tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
METHOD:
Cut unpeeled tomatoes into 1/2 inch slices, sprinkle with salt & pepper, let stand for 15 minutes.
Place flour, milk, eggs & bread crumbs in separate shallow dishes.
Heat 2 TBS of olive oil in skillet on medium heat.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs.
Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed.
Season to taste with salt & pepper.
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Grilled Green Tomato & Nectarine Salad
VINAIGRETTE:
1 1/2 TBS Balsamic Vinegar
1/2 TBS minced Shallot
1 Tsp Dijon Mustard
1/4 Tsp Salt
1/4 Tsp Freshly Ground Pepper
6 TBS Extra Virgin Olive Oil
SALAD:
2 Medium Green Tomatoes, cored and cut lengthwise into 8 wedges.
2 ripe large nectarines, each cut lengthwise, pitted & sliced into 8 wedges.
1 Tsp granulated Sugar
1/2 Tsp salt
2 Tbs Extra Virgin Olive Oil
6 Cups lettuces
1 Cup fresh basil leaves, torn
1/2 cup crumbled blue cheese
Freshly ground pepper
METHOD:
Make Vinaigrette - combine all ingredients until well blended, or shake briskly in a 1-pint jar & set aside.
In a medium bowl combine tomato & nectarine wedges, sugar & salt - toss evenly to coat.
Heat Olive Oil in skillet on medium-high heat.
Add tomatoes & nectarines to skillet.
Cook until tomatoes are dark brown & nectarines are light brown on each side.
Nectarines will caramelize sooner.
Drizzle some of the vinaigrette on the warm tomatoes & nectarines.
Toss lettuce & basil leaves with remaining vinaigrette
Divide among 4 plates
Top lettuces w/ tomato & nectarine wedges.
Sprinkle with blue cheese & top with freshly ground pepper.

Interesting article

Ever wondered why you can't lose those last 10 pounds? Check out this article my friend Carrie shared with me! Great info on healthier eating plus a list of foods that you really should buy organic and those where conventional is safe...

Carrot Top and Rice Soup

Ingredients

3 T extra-virgin olive oil
1 medium onion; minced

2 small carrots; diced

1 stalk celery; diced
3 cloves garlic; minced
1/2 t salt
1/2 t freshly ground black pepper
6 c vegetable broth
1/2 c short grain rice
1 1/2 c chopped carrot tops
4 T fresh grated parmigiano-reggiano

Instructions

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots,
celery and garlic for 5 minutes over low heat until translucent. Add the
salt and pepper, pour in the broth, and bring to a boil.

2. Add the rice to the broth and cook for 15 minutes or until the rice is
almost tender. Add the carrot tops and cook for 5 more minutes, mixing
well.

3. When the rice is done, pour the soup into four bowls, sprinkle with
cheese, and serve.

SERVES 4; TIME: 45 60 minutes, Easy. mc-PER SERVING 33% cff: 480cals;
18 g fat

VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same time
as the broth. Or serve the soup over garlic-rubbed bread.

"Minestra di Foglie di Carote," or "Carrot-Top and Rice Soup," from SOLO
VERDURA, by Anne Bianchi (Ecco, 1997). Edited by Pat Hanneman 3/98

Notes: There is a Tuscan saying: Non si tira via niente -- nothing gets
thrown away -- that is particulary appropriate vis-a-vis this soup. Carrot
tops are almost always discarded. But why? They have the same sweet-earthy
taste but with a hint of green that makes them perfect for soups or
vegetable saute's. Try the following recipe and let it spur your creativity
as to how else to use the delicate frilly leaves.

Week 7 - July 20th

Rogowski farm says the following is on it's way to Maplewood:

ONE BUNCH EACH
Swish Chard
Scallion
Leeks
Carrots - Golden
Carrots - Orange
Carrots - Mixed
Basil
Lacy Arugula

ONE HEAD EACH
Lettuce - Boston
Lettuce - Trout Leaf
Lettuce - Red Leaf
Lettuce - Red Romain

BASIL CARE and STORAGE: Some members have mentioned the basil turns brown quickly. Remove any wrapping/ties from the bunch. (In general it is best to remove all ties from any produce when you get it home.) Trim off the stem ends of the basil (like you do with flowers) and let the stems sit in cold water to refresh the leaves. I leave them in the water by my sink, but you can then wrap the bunch loosely in a paper towel and place in a plastic bag. Store the package in the crisper drawer of the fridge.

CARROT CARE: Remove carrot tops for storage - but don't just toss them out, the tops are edible too! Lisa Mark has printed some copies you can pick up for Carrot Top Soup. Check last week's post for Carrot Top, Mint and Almond Pesto recipe.

Here's a favorite recipe of Kerry's for carrots:

Leek, Carrot & Potato Soup
1 TB Butter
2 TB Vegetable oil of your choice
2 Garlic cloves minced
3-4 Large Leeks - sliced (about 4 cups) You can swap out onions if necessary
4 cups carrots - sliced
3 cups potatoes - sliced
5 cups stock
2 TB lemon or lime juice
salt & pepper to taste

Saute leeks and garlic in the butter & oil for 5 minutes
Add carrots, potato and stock & bring to a boil
Reduce heat, cover and simmer until carrots & potato are tender (about 45 minutes)
Puree using a food processor, blender, or use a stick blender right in the pot.
Return to pot and season with salt, pepper, and citrus to taste.
Garnish with a handful of chopped parsley, or other herb of your choice.
Serve hot or chilled.