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
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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.
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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
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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

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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.

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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

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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.

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

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