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.