From one of our Long Beach/Culver City CSA members... ROASTED EGGPLANT SOUP 3 medium tomatoes, halved 1 large eggplant (about 1 1/2 pounds), halved lengthwise 1 small onion, halved 6 large garlic cloves, peeled 2 tablespoons vegetable oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried 4 cups (or more) chicken stock or canned low-salt chicken broth 1 cup whipping cream (1/4 cup is better, or none at all) 3/4 cup crumbled goat cheese (about 3 1/2 ounces) Preheat oven to 400°F. Place tomatoes,
eggplant, onion and garlic on large baking sheet. Brush vegetables with oil.
Roast until vegetables are tender and brown in spots, about 45 minutes. Remove
from oven. Scoop eggplant from skin into heavy large saucepan; discard skin.
Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken
stock and bring to boil. Reduce heat to simmer. Cook until onion is very
tender, about 45 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.
Preheat oven to 350F. Layer the patty pan slices at the bottom of a buttered baking dish
and lightly drizzle with melted butter.Scatter some freshly cut basil
on top and lightly sprinkle with sea salt. Layer squash, sprinkle with
salt and basil. Bake, covered about 30 minutes until squash is tender. This was the bomb. ------------------------------------------------------------------------------------------------------- Green Tomato Pie, by Martha Davis Kipcak, chef extraordinaire and leader of the SE Wisconsin Slowfood chapter. Ingredients: - Pastry for one all-butter, double-crust pie - 6 medium green tomatoes - ¾ cup golden raisins - 1 ½ tsp grated lemon rind - 2 Tbsp fresh lemon juice - 1 Tbsp apple cider vinegar - 1 ¼ cups granulated sugar - ¼ cup dark brown sugar - 4 Tbsp flour - ½ tsp salt - 1 tsp cinnamon - 1 tsp ground ginger - 2 Tbsp cold unsalted butter, cut into small bits
Preheat oven to 425. Wash the tomatoes and cut them into 1/8 inch thick slices, discarding
stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon
rind, lemon juice and vinegar. Stir and set aside. Combine the sugars, flour, salt, and spices in a small bowl. Sprinkle 2 Tbsp of this mixture over the prepared pie crust and toss the rest with the sliced tomatoes. Turn into chilled pie crust. Dot with butter. Top with additional pie dough, making slashes for air vents if a solid crust on top. Or make a lattice top to cover the pie. Bake pie at 425 for 15 minutes. Then reduce the heat to 325 and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool completely before cutting.
Enjoy! --------------------------------------------------------------------------------------------------- From our CSA member Jessica: Summer Vegetable Stew
Preparation In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.--------------------------------------------------------------------------------------------------------------------- Hi, Just thought I'd share a few recipes I made from the vegies in
last week's box. Both are from Cooking Light and both were DELICIOUS!
Best Regards,
Hollywood Farmer's Market CSA Member
GAZPACHO ANDALUZ
Centuries ago, gazpacho was made with nothing more than bread,
garlic, salt, olive oil, vinegar, and water. After the discovery of
America, tomato was incorporated, and today, gazpacho has become a
refreshing start to a meal. Olive oil and bread continue to be typical
components, but we eliminated bread and cut down on the oil. Ingredients
PreparationCombine all the ingredients in a food processor; process until
smooth. Press tomato mixture through a sieve over a bowl, pressing
solids through with the back of a spoon; discard any remaining solids.
Cover and chill. Nutritional Information
Cooking Light, AUGUST 2001
SQUASH-RICE CASSEROLE
We adapted the original version of this squash casserole from the
recipe book of Joyce Swisdak's mom, Elizabeth McCann, to bring down the
fat and calories and update the flavor. We added rice, sour cream, and
Parmesan cheese. Now you can count it as a starchy side and vegetable
all in one. Ingredients
PreparationPreheat oven to 350°.
Combine first 3 ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until tender. Drain;
partially mash with a potato masher. Combine zucchini mixture, rice,
sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs,
salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture
into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with
2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until
bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned. Nutritional Information
Cooking Light, NOVEMBER 2000 Vegetarian Nut LoafBev Huntsberger wrote:My hubby has been making a wonderful "Nut Loaf" each week with
most of the mustard greens, parsley, onions, mint, carrots - any combination you like. We add an egg, but you can also make a wonderful vegan nut loaf. We really love to put a thick slice inside a burger bun, for the greatest veggie burger ever! Ingredients: 1 large bunch greens (chard, spinach or other), chopped 1 tablespoon canola oil 1 medium onion, chopped 2 tablespoons fresh chopped parsley 1 clove garlic, mashed 1 teaspoon dried oregano 1 tablespoon reduced-sodium soy sauce 1 cup rolled oats, ground to powder in blender 1 cup nuts (almonds, walnuts, pecans or a combination), ground 1 cup dried whole-wheat bread crumbs 1/2 cup wheat germ 1/2 cup ketchup 1 egg white
Directions: garlic and oregano until onion is translucent. Combine remaining ingredients with greens and onion mixture. Recipe makes 6 servings. Cilantro Pesto -- Shared with us by a Watts Market CSA Member It's simple! -- Just ground almonds, cilantro, salt, parmesan, & olive oil ---------------------------------------------------------------------------- Alma's Cooked Water Soup -- Shared with us by a Lebec CSA member Italian cooks don't need expensive ingredients to make flavorful, nourishing meals. Here's an example from the Maremma region of Tuscany — a soup of “cooked water” flavored with Swiss chard, herbs, garlic and hot pepper flakes. Local women often made this recipe for farmhands, breaking an egg into the hot bowls of soup and then carrying them out to the fields; by the time the farmhands were ready to eat, the eggs would be perfectly poached. ALMA'S COOKED WATER SOUP 2 pounds Swiss chard 1 onion, chopped (about 1 cup) 2 celery stalks, trimmed, peeled and cut into chunks (about 11/2 cups) 1/3 cup fresh Italian parsley leaves 8 fresh basil leaves 1/3 cup extra-virgin olive oil 1/2 teaspoon peperoncino flakes, or to taste 1 tablespoon tomato paste 9 cups water 2 teaspoons salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste For each serving of soup: 1 egg 1/2 slice day-old country bread, or 3 or 4 large croutons Freshly grated pecorino to taste Wash and drain the chard, and tear out the long stems from the leafy parts. Stack the leaves, and slice crosswise into 1-inch strips. Cut off the tough base of each stem and discard. Chop the trimmed stems into 1/2-inch pieces. Using a food processor, mince the onion, celery, parsley and basil into a fine-textured paste (pestata). Heat the oil in the saucepan over medium heat, scrape in the pestata, and stir it all around the pan as it starts to steam and sizzle. Sprinkle in the peperoncino and cook, stirring, until the pestata has dried and starts to stick, 4 minutes or so. Drop in the tomato paste, and stir to toast it for a minute. Pour in 9 cups water, raise the heat to high, and stir up all the cooked seasonings, while adding 2 teaspoons of the salt and freshly ground pepper to taste. Bring the water to the boil, and dump in all of the cut chard leaves and stems. Return to the boil, cover partially, and cook at a steady simmer for about 40 minutes, until the chard is very tender and the broth is quite flavorful. Turn off the heat until you're ready to serve. Ladle about 1 1/3 cups of soup per serving into a skillet or saucepan. (Use one with sides at least 3 inches high and a cover.) Heat to a simmer; crack and carefully slip into the soup one egg for each serving. Turn the heat down very low, cover the skillet tightly, and poach the eggs for two minutes or longer. Put a bread slice or croutons in each warm soup bowl, and when the eggs are done as you like them, lift them out one at a time with a slotted spoon or spatula, taking some cooked greens, too. Lay the egg and greens on the bread, and ladle in hot broth to cover. Sprinkle pecorino over the egg and broth, and serve immediately, passing more cheese at the table. Makes 6 servings ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Recipe for Vegetarian Borscht -- http://www.sustainlane.com/
by Cris B. This recipe is adapted for those who don't particularly care for beets. Make ahead the day of your gathering. The longer it sits the thicker it gets. It also freezes well. Use as many fresh, local and organic ingredients as you can. Directions are for preparing vegetables with a food processor. If you like beets, you can add them too (peeled and shredded). Other options: tomatoes, red wine vinegar, bay leaf, garlic, chopped parsley, a pinch of sugar, cinnamon, allspice etc. You can also use vegetable broth and water to cover the vegetables. Ingredients
Directions
Makes 5 Quarts ----------------------------------------------------------------------------Recipe for Winter Kohlrabi Salad -- http://www.sustainlane.com/
by Ed G. Winter is the time for long-simmered stews, baked squash and jacket potatoes, but something light, green and crunchy can still look good on your plate. Active Time: 15 minutes Ingredients2 medium red or green kohlrabi bulbs (use the stems and leaves as you would kale or swiss chard) Directions
Yield: 4 servings. Robust Beet Salad -- Shared by Anna K. Beets are a colorful source of anthocyanins, the purple pigments also found in blueberries, red grapes and red cabbage. They are powerful antioxidants and may help protect against cancer and heart disease. This dish brings to mind pickled beets with a grown-up slant. It keeps well in the refrigerator. Ingredients: Instructions: 1. Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes. 2. Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly. 3. Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times. This salad will keep for a week in the refrigerator. Nutritional Information: Per serving:122 calories 2 g total fat (0 g sat) 0 mg cholesterol 25 g carbohydrate 3 g protein --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |