Recipe of the Week -
French Breakfast Radish

  Nutrition: Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6,     riboflavin, magnesium, copper, and calcium.

   Storage: Remove the tops, place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Winter radishes will stay fresh in the refrigerator this way for up to two weeks.

   More Info:  Read this fabulous blog on French Breakfast Radishes: http://www.lifeongreenlane.com/?p=818

Recipe of the Week

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Quick-braised Radishes from Mollie Katzen’s “Moosewood’s Restaurant Cooking for Health”

1 orange

1 tsp. Dijon mustard

½ tsp. salt

1 tsp. vegetable oil

½ pound snow peas, trimmed

1 cup thinly sliced radishes (any variety)

 

Grate the orange peel for about ½ tsp. zest.  Set aside.  Squeeze the orange for about 1/3 cup strained juice.  Whisk the mustard and salt into the orange juice.  Warm the oil in a saucepan on medium heat.  Add the snow peas and radishes and stir for a minute.  Add the orange juice, cover, and cook for 3 to 4 minutes, until the snow peas are bright green and crisp-tender.  Stir in the orange zest.

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French Breakfast Radish on a Baguette

~ French Breakfast Radishes
~ Baguette or french bread
~ Unsalted Butter (a mild or sweet cream butter is ideal, like Irish Butter)
~ Sea Salt

Cut Baguette into thin to medium slices. Toast until warm. While bread is in oven, thinly slice radishes. Once toasted spread butter onto bread slice. Cover surface of bread with radishes. Sprinkle salt on each slice.

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Below is a "Stuffed Scallop Squash" recipe from one of our wonderful CSA members:

I have a recipe I'd like to pass along.  It's for Stuffed Scallop Squash.  The recipe is mine, I co-opted it from my mother's Stuffed Bell Pepper recipe.

Ingredients:

• 2 Scallop Squash
• 1 cup of cooked rice (white or brown)
• 1/2 pound of ground beef (I'm sure ground turkey or tofu crumbles would work nicely too)
• 1/2 small onion, finely chopped
  
• 2/3 cup of spaghetti sauce or plain tomato sauce
• 2 cloves of fresh garlic, minced
  
• 2 tbs olive oil
• 2 tbs fresh oregano, finely chopped
• 2 tbs fresh grated Parmesan cheese
  
• Salt & pepper
  

Instructions:

• Preheat oven to 350.
• Fill a sauce pan with water to a depth of 1 inch.
• Bring the water to a boil over medium-high heat, place the squash in the pan, and cover for 10 minutes.
• At the same time, heat the olive oil in a sautee pan over medium-high heat, sautee the onion for a couple of minutes, then add the garlic and oregano and sautee for another couple of minutes, then add the ground beef.
• Stir the cooking meat frequently.  Do not overcook or allow it to get overly brown.  Once the meat is cooked (about 5 minutes), reduce heat to low and add the rice and tomato sauce and mix thoroughly and cover.  Salt and pepper to taste.
  
• Once the squash is done, cut the tops off and scoop out the seeds (you can discard both or add the seeds to your meat and rice mixture if you want), being careful not to break the squash.  You want it to basically be a little bowl.
• Put the squash bowls into a baking pan and fill to overflowing with the meat and rice mixture.  If you have any of the mixture left over, go ahead and put it in the pan too and coat the outside of the squash with it.
• Sprinkle 1 tbs of the grated cheese on top of each stuffed squash.
• Loosely cover with foil.
• Bake for 15 minutes, then serve with additional Parmesan, salt, and pepper on the side.

I like serving this with other sauteed veggies on the side too, such as a mixture of onions, bell peppers, zucchini, Swiss chard, and garlic.

Also, this recipe can be used to stuff other veggies since it was originally meant for bell peppers.  I've also made it with large tomatoes.  The only thing that varies is the amount of time you need to boil the veggie being stuffed.  Tomatoes probably only need about 5 minutes and bell peppers something like 8 or so.

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Check out these great recipes from the blog of a UCLA CSA Member: http://dorkycooking.blogspot.com/search/label/CSA

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Couscous With Black-Eyed Peas Greens

By MARTHA ROSE SHULMAN

From the New York Times

Here’s a North African approach to a dish you probably associate with the American South. As it happens, black-eyed peas — a good source of calcium, folate, iron, potassium and fiber — came to the Americas from Africa.

2 tablespoons extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, minced

1 teaspoon coriander seeds, lightly toasted and ground

1 teaspoon caraway seeds, lightly toasted and ground

2 teaspoons cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, to taste

1 pound black-eyed peas, rinsed

2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving

2 tablespoons tomato paste

1 1/2 pounds greens (such as Swiss chard, kale or mustard greens) stemmed, washed thoroughly in two changes water, and coarsely chopped

1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped

2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed

1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside.

2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.

3. Reconstitute and steam the couscous.

4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table.

Yield: Serves six to eight

Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.

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Komatsuna
Check out more recipes on the SCF MySpace Blog: http://blogs.myspace.com/surcentrofarm

Sautéed Komatsuna with Basil
http://chubbybunnyrecipes.blogspot.com/2007/06/sauted-komatsuna-with-basil.html

Labels: komatsuna, salads, spinach
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Tatsoi Greens
From "Food Blogga"...
http://foodblogga.blogspot.com/2009/05/what-is-tat-soi.html


I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.

Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.

What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.

Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.



This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

Gingery Sauteed Tat-Soi with Tofu Steaks
Serves 2
Print recipe only here.

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

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Mustard Greens
http://en.wikipedia.org/wiki/Brassica_juncea

Balsamic-Glazed Chickpeas and Mustard Greens
Recipe from Fat Free Vegan Blog
http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

I'd say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Servings: 2

Nutrition Facts
Serving size: 1/2 of a recipe (12.3 ounces).



Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

In a large pot, bring water to a boil. Add miso and oil. Stir until miso is totally dissolved. Add carrots, yams, daikon, green onions and shitake mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining vegetables and simmer for another 7-10 minutes. Serve with lemon and chili sauce, if desired.
Daikon Greens with Peanut Sauce
 http://edibleearthscape.wordpress.com/2009/01/19/daikon-greens-with-peanut-sauce/

Kale and/or Collard Greens
(See below for nutritional info for collards below recipe)
Greens in Peanut Sauce Collards

Description: Collards are smooth, broad, dark green leaves. They have a hearty, chewy texture and an assertive flavor that mellows with long cooking. Collards are hardy enough to withstand a hard frost, and their flavor actually improves afterward.

Selection: Greens should look fresh and crisp. Avoid those that are wilted or yellowed.

Storage and handling: Collard stalks are too tough to be edible so remove stalks before using. Wash greens thoroughly, checking for insects and dirt clinging to underside of leaves. Greens should be wrapped in a damp paper towel, placed in a sealed plastic bag, and refrigerated. Stored this way they will last up to a week.

Preparation: Chop into bite-sized pieces and sauté or boil. Microwave washed greens in a covered dish for 6 minutes.

Serving suggestions: Collards
are not often eaten raw. They are tastiest sautéed with garlic and onion or boiled in broth or salted water. Try them in a peanut sauce
(SIS, p. 195).

Nutrients (when boiled): Vitamins A, B6, C, K, folate, riboflavin; calcium, iron; lutein and zeaxanthin antioxidants; fiber.

1 lb raw = 7-8 cups
1 lb cooked = 2-3 cups

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Bok Choy: 
Check out this link for more information
http://chinesefood.about.com/od/vegetablesrecipes/a/bokchoy.htm

• 3 medium chicken breasts, boneless and skinless
• 3 large bok choy stalks with leaves
• Marinade:
• 1 TB Chinese rice wine or dry sherry
• 1 green onion, diced
• 2 tsp cornstarch
• Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 1 tsp white rice vinegar
• 1/2 tsp black rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt
• Other:
• 1 teaspoon cornstarch
• 4 teaspoons water
• 4 to 5 TB oil for stir-frying, as needed

Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
 
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

  Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber




Kale:
This recipe was shared by one of our CSA members and volunteers at the Atwater Farmer's Market...Enjoy!

Honey-Curried Kale with Caramelized Onions

http://deliciouslivingmag.com/food/recipes/side-dish/honey-curried-kale-onions/

Serves 6 / This intensely flavored side dish is good with rice or tofu. “I don't like to cook kale too long because I feel it leaches more of the nutrients out,” says Martinelli. “The kale should still be vibrant and somewhat chewy.”

½ medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon fresh lemon juice
½ bunch kale (about 4 ounces), tough stems removed, leaves chopped large (or 6 cups packed chopped kale)
2 tablespoons low-sodium soy sauce
¼ cup water

1. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing repeatedly until kale is chewy but tender.

PER SERVING: 50 cal, 42% fat cal, 3g fat, 0g sat fat, 0mg chol, 1g protein, 7g carb, 1g fiber, 209mg sodium

Eggplant
Rustic Roasted Eggplant and Tomato sauce

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint or basil
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes. Remove from the oven and reserve.

Cook Pasta of your choice until tender but still firm to the bite. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint or basil leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Red Potatoes and Green Beans

Potato-Green Bean Salad with Lemon and Basil

from Fat Free Vegan
24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

from SimplyRecipes

Zucchini Muffins Recipe

Spicy Cheese Zucchini Soup

2 (14.5 ounce) cans of chicken broth

1 cup chopped onion

2 medium zucchini halved cut lengthwise in 1/4 inch slices

1/2 teaspoon dried oregano

1 8.75 ounce can whole kernel corn drained

1 14.5 ounce can of Mexican style stewed tomatoes

12 ounces processed cheese cubed

2 medium yellow squash halved lengthwise and cut in 1/4 inch slices

1/4 cup chopped fresh cilantro

1 4.5 ounce can of diced green chile peppers

2 cloves garlic minced

1/2 teaspoon freshly ground black pepper and 1 tablespoon olive oil.

Preparation:

Fry onion and garlic in olive oil until they become soft. Use oregano for seasoning. Add chicken broth, tomatoes and boil. Stir in the yellow squash, chile peppers, corn and zucchini. Reduce the heat to low and boil gently for 10 minutes. Add in the cheese and cook until the cheese melts completely. Use pepper for seasoning and mix cilantro before serving.