Vegetable of the Week -

Daikon Greens with Peanut Sauce
 http://edibleearthscape.wordpress.com/2009/01/19/daikon-greens-with-peanut-sauce/

This is a typical side dish in Japan. Easy to prepare and healthy. Make it when you’re in a hurry or  want to add extra green color to your meal.

Ingredients

* daikon greens from 2 daikon(serves 4)

* water for boiling

* black or white sesame seeds

* peanut sauce / asian dressing

Preparation

1. Bring a big pot of water to a boil and boil the daikon greens( without                cutting) for  2-3 minutes.

2. Drain the water and cool off in cold, running water. This step prevents the greens from overcooking and get too wilty or discolored.

3. Align the greens so that the stems are on one side and the leaves are on the other. Gently squeeze the water out of it. Don’t ring out too hard to the point where you are breaking the stems…

4. Cut in 2 inch sizes. Place on a plate and drizzle store-bought peanut sauce        or your favorite Asian dressing. Sprinkle sesame seeds for garnish.

*Tip*

Daikon Greens can be substituted for kale, swiss chard, beet greens or any other cooking green.

Cooking greens do not store well. The best is to prepare this dish the day or two of getting the daikon. If you are not ready to cook with it, place in plastic bag and cover with a paper towel. This helps keep moisture in.

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

(Recipe found in Mary Beth Lind and Cathleen Hockman-Wert’s Simply in Season. This is a great resource for seasonal cooking.)

What you’ll need:

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2-3 cloves garlic (minced)
• Optional: 1 medium tomato (diced)
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon salt (or to taste)
• 1/8 teaspoon ground cloves
• 1 pound kale, collards, or any greens you have handy!
• ½ cup water
• 2-3 tablespoons chunky peanut butter
• 1-2 teaspoons hot water
• 1 large soup or sauce pot

What you do:

1. In large pot, sauté the onions and garlic in olive oil.
2. Add the tomato and simmer 2-4 minutes.
3. Add coriander, cumin, salt, and cloves and cook for 2 minutes, stirring occasionally.
4. Add greens and water, steam until they are soft but not mushy, stirring occasionally.
5. Combine peanut butter and hot water, then mix in with greens when they are done cooking.

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

Chicken Stir Fry with Bok Choy and Garlic Sauce

Sweet bok choy and pungent garlic lend flavor to this stir-fried chicken recipe.
More Chinese Chicken Recipes

Ingredients:

• 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

Preparation:

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

For those of you who prefer to use oil over butter use 1 cup vegetable oil instead of the butter

Ingredients

• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

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.

Zucchini Pasta
from nytimes.com
If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine.Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.”

Fava Beans

Grilled Fava Beans

from: www.101cookbooks.com

1 pound of fresh fava beans, still in their pods
a couple glugs of olive oil
a few pinches of salt

optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches. If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins - not undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like. To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.

Serves 2 - 4

 

Hot Swiss Chard and Artichoke Dip
from Farmgirl.com

1/4 cup olive oil
1 cup finely chopped onion
4 to 6 cloves garlic, minced
1 bunch Swiss chard chopped into small pieces
1 14-ounce can artichoke hearts drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1-1/2 cups finely grated Pecorino Romano cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook,
stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture.
Cover and cook, stirring occasionally, until chard is tender, about 5 minutes.

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce
 into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally,
until dip is hot and thick. Add salt and pepper to taste.

Serve warm.





Fava Beans are low in calories and in fat, with no cholesterol.
They’re also high in protein, iron, and fiber, and are good sources of vitamin C, vitamin A, and potassium.

Fresh Fava Bean and Pecorino Salad

2 pounds fresh unshelled fava beans (about 2 cups shelled beans)

3 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried leaf oregano

3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors

1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste

8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes

Salt and freshly ground black pepper to taste

In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.

Beets are a rich source of Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper. Beets consists of Vitamin C, Folate and Betaine in large quantities. Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6 and Pantothenic Acid are also present in small amounts. It also constitutes traces of Beta Carotene. 

Calorie Content of Beet:
Beets are known for being rich in nutrients and low on calorie, having a calorific value of 43.0 per 100 gm. As a result it forms an important part of salads for people under controlled diet.

Raw Beet and Carrot Salad
1 generous pound total of beets and carrots
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Grate or chop the carrot Toss with the remaining ingredients.

Mustard Greens Saute with Garlic and Onions

Braised Kale and Red Potatoes

from Cooking Light

Ingredients

Macaroni with Mustard Greens,
Lemon, and Parmesan
(about 4 servings)

2 cups (dry) macaroni
1 bunch mustard greens
1 tsp. minced garlic
zest from 2 lemons
(you can freeze the juice to use later)
3 T olive oil
1/3 cup grated parmesan cheese, plus more for serving

Roasted Beet Salad with Oranges and Beet Green

From Bon Appetit Magazine 2007

Preparation

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

February 28th, 2009

This write up was compiled by one of our Pasadena CSA members. Check out all the info on the veggies. Also, if you have any special recipes, cooking tips, or storage tips, please send them our way and we will share them with our other CSA members.

http://docs.google.com/fileview?id=F.3a9995f7-0f86-4bd7-b389-d8e223e6199e&hl=en


February 14th, 2009

Sweet and Sour Greens

Saute one CSA bunch greens (collard are my preference) in olive oil until greens begin to cook down (about 5minutes) on high heat flipping constantly. Add about 1/2 cup of chopped onions and saute in additional oil in the same pan, stirring constantly. After onions brown, add one tablespoons of honey to mixture and squeeze one half of a lemon. Cook another minute and remove from heat. Ready to eat in 15 minutes all together!

February 7th, 2009

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January 24th, 2009

Kohlrabi or Colinaba -- This information was submitted from one of our Atwater Village CSA Members

http://foodiefarmgirl.blogspot.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html

Kohlrabi, from the German words kohl (cabbage) and rabi (turnip), is not actually a cabbage or a turnip. Cultivated in Europe since at least the mid 1500's, this cold loving member of the brassica (cabbage) family is low in calories, high in fiber, and a good source of several vitamins and minerals. Although kohlrabi has been grown the U.S. since at least the early 1800's, it still has yet to become very popular.

Sweet and mildly flavored, kohlrabi can be braised, boiled, stuffed, sliced, scalloped, steamed, julienned, roasted, and sautéed. You can grate it into slaw, toss it into salads, slip it into soups and stews, snack on it raw with dip, and stir-fry it. You can even wrap it in foil and grill it. I've seen recipes where kohlrabi was covered in cream, sautéed with anchovies, stuffed into empanadas, fried into cakes, served with hollandaise sauce, and turned into a cinnamon brunch bake. This vegetable is versatile.

Unfortunately all of these cooks are wasting their time--and their kohlrabi. For the only thing you should ever be doing with kohlrabi is turning it into purée. Trust me.




January 17th, 2009

Daikon Radish
Check out this link for more info: http://whatscookingamerica.net/DaikonRadish.htm


Click this link to learn about pickling Daikons: http://www.homegrownevolution.com/2007/05/daikon-radish-pickles.html


Try the following recipe from: http://ode2food.wordpress.com/2007/11/06/daikon-radish-curry/

Daikon Radish Curry

Posted by Supriya on November 6, 2007

Daikon Radish is an often used ingredient in Southern Indian (State of Tamilnadu) cuisine. Here is a great side dish using this delicious juicy vegetable. It goes great with rice or just on it’s own as a snack. I love it so much that I eat it even with yogurt, or even just plain toasted bread or pita bread. This literally takes just under 20 minutes to make and it’s a very simple and straightforward recipe which is loaded with great flavor.

5 Daikon Radishes, peeled and cut into 1 inch cubes
1/2 tsp mustard seeds
1 tsp Split Black gram dal ( Ulutham paruppu in Tamil and Urad Dal in Hindi)
1 tsp bengal gram dal ( Kadalai paruppu in Tamil and Chana Dal in Hindi)
1/2 tsp Asafoetida powder
1/2 tsp Turmeric powder
1/2 tsp coriander powder
1 Indian green chilli, finely chopped
1/2 tsp red chilli powder
1 tsp salt
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp Canola oil

Heat the oil in a skillet and add the mustard seeds. When it just about begins to splutter, quickly add the green chilli, asafoetida powder, coriander powder, turmeric powder and both the dals. Fry for about a minute on medium heat until the dals become golden brown in color.

Now add in the radish and add the salt. Sautee for another minute making sure all the radish pieces are coated well with all the masala in the bottom of the pan. Drop the heat down to low and cook covered for about 8-10 minutes, until the radishes are tender. You will find some liquid in the pan given out from the radish.

Now add in the red chilli powder and cook uncovered on medium-high heat for about 10 minutes, stirring every couple of minutes. Once the radish has fully cooked through (fork tender) check for seasonings and add in the chopped curry leaves and cilantro and mix well. After another minute on heat, Remove and Serve.

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January 8th, 2009

Info: Beets are a root crop that are high in energy-providing carbohydrates originating from the Mediterranean.

Storage: - Remove tops (beet greens/tops can be cooked like any greens and taste very good in soup and sauteed.)
   - Store unwashed in perforated vegetable bags in the refrigerator. This way they should maintain quality for two to three weeks.

Preparing Uncooked: Scrub well and peel. Cut into slices or cubes. Can also be shredded for salads or relishes.

Preserving: Beets can be canned or pickled.