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.

Week 6 - July 13th

Very excited about the waxed beans today. I saw a recipe on A Veggie Venture for World's Best Green Bean Casserole and really want to try it! I think that the waxed beans will work great - maybe not as colorful as green beans but would still taste awesome...perhaps served with a salad and grilled salmon?

Also, Kerry shared this info re carrot tops:

CARROT TOPS can be used to make carrot top soup, a carrot top pesto (combine with almonds, salt & pepper to taste, mint leaves, and a good olive oil in the food processor) or even a tabbouleh ...

CARROT TOP TABBOULEH
3 Carrots With tops
4 Fresh mint leaves
1 handful of Raisins
1 dash olive oil
1 dash lemon juice
1 pinch salt

Instructions:
Chop The carrot roots (with the peel on it if it is organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely, the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot couscous, raisins, and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, So don't hesitate to put in more.
--Jeanne Fox, Director of Education and Membership Events@RogowskiFarm.com

Today's share - July 13th

ONE BUNCH EACH:
Carrots - Yellow
Carrots - Orange
Carrots - French Globe
Carrots - Purple
Leeks
Scallions
Basil

ONE PINT / OR ABOUT A POUND TOTAL:
Waxed Beans

French Horticultural Bean

- either take a 1/2 pound of each, or choose one type of bean.

ONE HEAD:
Lettuce (probably more than one kind, but I was unable to tell which it was)

BONUS ITEM:

Mixed herbs: take one bunch of your preference
A variety which may include - mint, thyme, lemon grass, rosemary, oregano, tarragon

STORE:

Lettuce and greens, unwashed, wrapped in a paper towel, in a plastic bag in the crisper of the refrigerator.

Herbs should be treated like flowers: make a fresh cut on the herb stems and place in a glass of water below the leaves.

REMOVE THE TOPS FOR STORAGE OF ROOTS:

Such as carrots, turnips, beets for storage, but don't toss them since they are edible.

CARROT TOPS can be used to make carrot top soup, a carrot top pesto (combine with almonds, salt & pepper to taste, mint leaves, and a good olive oil in the food processor) or even a tabbouleh ..

A few more recipes

I made this recipe tonight and it was fantastic! The fresh basil we received this week was the key! I also used the red Cippolini onions - awesome!

Zucchini Pistou

Pistou is to the French what pesto is to Italians. A touch of cream enriches the sauce in this hearty dish.

Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Ingredients

• ----4 teaspoons extra-virgin olive oil, divided
• ----2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
• ----1 cup packed basil leaves
• ----1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• ----2 tablespoons pine nuts, toasted
• ----4 garlic cloves, chopped
• ----2 cups chopped Vidalia or other sweet onion (about 1 large)
• ----6 quarts water
• ----1 3/4 teaspoons kosher salt, divided
• ----8 ounces uncooked penne pasta
• ----1/4 cup heavy whipping cream
• ----1/2 teaspoon freshly ground black pepper

Preparation

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.

2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)

3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.

4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.

Wine note: This veggie pasta calls for Dry Creek Vineyard 2007 DCV3 Estate Fumé Blanc from Sonoma County's Dry Creek Valley ($25). It's minerally and herbal, but also rich with pink grapefruit, melon, and white nectarine. --Sara Schneider

Nutritional Information

Calories:

420

Fat:

17.2g (sat 6.1g,mono 6.6g,poly 2.6g)

Protein:

13.9g

Carbohydrate

52.9g

Fiber:

3.4g

Cholesterol:

29.2mg

Iron:

2mg

Sodium:

575mg

Calcium:

173mg

Jeanne Kelley, Cooking Light, JULY 2010

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Also, here is a contribution by one of our members, Lisa Mark:

Brown 1 lb of lean ground beef in a large flat bottomed sauce pan
Push browned beef to side, and sauté in a little Olive Oil:

One sweet onion or bunch of scallions
3 cloves crushed garlic
A few of those garlic scapes chopped if you still have
Add a pile of washed and shredded CSA greens - Swiss chard, basil, kale, collard greens (collards are tough and blanching them first is best)
Stir in 1/4 Cup chicken broth. (I have the powdered on hand)
Salt and pepper to taste

Serve over brown rice with your favorite hot sauce to add a kick of flavor.

Carrots, leeks and basil

With all of these beautiful carrots we have been getting, I have been thinking a lot about different ways of using them up! Of course snacking on them raw and putting them in salads or with roasts are all great...but Mom's carrot cake is what has really been on my mind! I will share the recipe here. It is the BEST carrot cake I have ever eaten and most people I make it for agree (and request it over and over again!)

Barbara's Carrot Cake

1 ½ c Wesson oil

2 c sugar

4 eggs

Mix well and add 2 c self-rising flour, 1 ½ t baking soda, 2 t cinnamon.

Fold in 3 c grated carrots. Bake in 9x 13 pan @ 350° (325° for glass) for 45 minutes to an hour.

Frosting:

1 box powdered sugar (1 lb= 4 c)

1 stick softened margarine (½ c)

8 oz. cream cheese

1 c nuts, chopped (optional)

1 t vanilla

Mix well. Frost when cake is cool. Keep cake at room temperature.

As for leeks, this Jamie Oliver recipe for Cheat's pappardelle with slow-braised leeks and crispy porcini pangrattato looks fantastic, or you can substitute leeks for onions in any of your favorite recipes for a slightly milder flavor.

Lastly, don't hide your basil! Cut the bottom of stems slightly and put them in water to keep them fresh and add a lovely scent to your kitchen at the same time!

Happy eating!

Week 5 - July 6th INFO

HEAT ALERT: We will ice down the veggies, but please come as early as possible.

TRAFFIC ALERT: Morrow Church has their Turnover Sale tonight beginning at 7 pm so there will be lots of traffic in the parking lot after 6:00 pm.

For a full share:
1 bunch each of:
Basil
white Cippolini onions
red Cippolini onions
Leeks
Scallions
Beets
White carrots
Yellow carrots
Orange carrots
Purple carrots
Swiss Chard

1 head each of:
Red romaine lettuce
Green romaine lettuce
Green Oakleaf lettuce
Red Oakleaf lettuce
Green curly leaf lettuce
Freckles lettuce

2 small heads of:
Bok choy

Beet brownies!

Don't like beets? Check out this recipe for beet brownies!