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Some Recent Meals

16 May

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Crumpets with Chamomile Creme Anglaise & Blueberries

Wine Braised Turnips and Kohlrabi with Salad and Sausage

Kale and White Bean Soup with Home Made Stock

Strawberry Morning Muffins

Mother's Day Lunch

Beet, Citrus and Avocado Salad

Radish, Mint and Cream Cheese Finger Sandwiches

Beet Green & Mushroom Quiche

Mac 'n' Cheese with Braised Collard Greens

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Recipe: Raw Beet Salad with Arugula and Grilled Cheese Sandwiches

22 Apr

Don’t have patience to cook your beets for an hour?  Here’s an easy solution.  The beets definitely take on a different flavor, and stay very crunchy, but their good raw, not like raw potatoes, more like raw celeriac.

Ingredients

  • 2 beets (1 golden, 1 red) thinly sliced on a mandolin
  • small handful mint, chopped
  • a few T chives, chopped
  • 3 T white wine vinegar
  • 1 shallot, thinly sliced
  • 1 bunch arugula, including flowers
  • good olive oil
  • feta

Combine the shallot and vinegar in a large bowl and let marinate for about 10 minutes, to cut the edge of the shallot.  Add the mint and chives and stir to combine with a pinch of salt.  Then add the thinly sliced golden beets and let marinate for about 5 minutes.  Remove the beets and arrange on a plate, reserving the liquid.  Add the red beets to the vinegar and let marinate for 5 minutes.  This will turn the vinegar red.  Artfully arrange the red beets on the plate with the yellow ones.  Drizzle some olive oil on the beets on the plates.  Add more olive oil to the remaining vinegar in the large bowl.  Add the arugula, some S&P and toss.  Plate the arugula in the middle of the beets.  Scatter feta on top of everything.  Garnish with grilled cheese sandwiches.

Silver Lake Farms CSA: 4/9 pick-up

11 Apr

In this week’s pick-up:

Turnips
Avocados
Garlic
Beets
Mizuna
Arugula
Kale
Butter lettuce
Adolescent romaine and oak leaf lettuces
Mint
Baby spinach
Chamomile
Radishes

Recipe: Mushroom Quenelles with Spring Vegetables

9 Apr

This recipe was in yesterday’s LA Times “Food” section and I just knew I had to make it right away.  I don’t think I’ve ever made a recipe from the newspaper the day it came out, but I was inspired by the baby artichokes we had in our fridge at home, leftover from a fritata we made earlier in the week.  Shockingly, this recipe uses none of our CSA ingredients – we’re picking up today and honestly we’ve used everything up except for some dill.  The artichokes are from the SM farmers market, though the asparagus and mushrooms were from Trader Joe’s.

Honestly, this recipe may be one of the best things I’ve ever made at home.  It’s not a simple recipe, but, as long as you follow the steps and move quickly, it’s pretty fool proof.  They do divide the recipe so you could make the quenelles and blanch the veggies the day before if you want to make this for a dinner party.  We divided the recipe in half and it was just perfect for 2 people.

P.S. Apologies for the blurry photo – all the photos I took of this dish turned out blurry for some reason.

Recipe: Curried Chickpeas and Mustard Greens

3 Apr

Searching for something fun to do with mustard greens, I made this recipe and it was…OK.  Don’t think I would make it again, it was a little bland.  Not sure what it needed, but, considering all the work that goes into the recipe, the return just wasn’t enough.  Maybe veggie broth instead of water?  Or less liquid?  It did seem pretty watery.

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection
Serves 4

Introduction

Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute.

Ingredients

2 cans chickpeas
2 Tbsp. vegetable oil
2 Tbsp. minced ginger
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1 small onion, minced
~ Salt
1 tsp. garam masala
½ tsp. turmeric
1 bunch mustard greens, torn into pieces
1 can diced tomatoes (14 ounces), well drained
¾ cup coconut milk
~ Cayenne pepper to taste

Steps

  1. Combine 1 cup of the chickpeas and 1 cup water in blender and purée until smooth; set aside.
  2. Heat oil in a large saucepan over medium-high heat until shimmering; add the ginger, jalapeño, garlic, onion, and large pinch salt, and cook, stirring frequently, until softened and just beginning to brown, about 6 minutes. Add the garam masala and turmeric, and stirring constantly, cook until the spices are fragrant and darkened, 30 seconds.
  3. Add the puréed chickpeas, whole chickpeas,  2 cups water; bring to a simmer, reduce the heat to medium low, and cook 10 minutes. Add the tomatoes and coconut milk; simmer another 10 minutes. Stir in the greens, adjust seasoning with salt and cayenne, and serve.

Silver Lake Farms CSA: 3/26/10 pickup

29 Mar

Hello faithful readers!  Apologies for the lack of posts of late.  Travel, illness and more have been getting between me and those veggies.  We renewed our CSA, but decided to opt for the every-other-week option as our schedules are becoming even more hectic.

I’m so excited about the change in weather and all the new spring veggies that are starting to come.  Here’s what we picked up on Friday:

  • Red and golden beets
  • Celery
  • Green garlic
  • Mustard greens
  • Dandelion greens
  • Swiss chard
  • Butter lettuce
  • Chrysanthemum greens
  • Adolescent romaine
  • Arugula
  • Dill
  • Italian parsley

Oli already made a yummy salad with the butter lettuce, tossed in a light lemony dressing and some piave cheese.  Tonight, pizza!

Silver Lake Farms CSA – Weeks 9 & 10

14 Mar

Hello gentle readers!  Apologies for the lack of posts of late, but real life travel, dinners out, and work have been taking priority.  Here’s what we got this week and last:

Week 10:

Carrots
Turnips
Broccoli
Baby bok choy
Tat soi
Green garlic
Rapini
Chicoria
Texas mustard
Nettles
Red romaine
Arugula
Cilantro

Week 9:

Cabbage
Baby bok choy
Arugula
Green garlic
Cilantro
Mizuna
Texas mustard
Baby dill
Tat soi
Chamomile
Red and green romaine

Dessert: Chocolate Filled Mini Pancakes w/ Whipped Cream

27 Feb

Hello gentle Farm to Food readers, it’s Oliver (Amanda’s Husband).  I wanted to share a recipe I just appropriated, slash, improvised based on a video I saw on Williams Sonoma dot com.

Ingredients

Pancake Batter:

  • Combine Dry Ingredients
  • 1/2 C organic unbleached all-purpose flour
  • 1/4 t baking powder
  • 1/8 t baking soda
  • 1/9 C organic sugar
  • pinch of salt
  • Add and mix in wet ingredients
  • 1/2 C organic milk
  • 1/2 of 1 egg lightly beaten
  • 1/2 of 1 T melted butter

If you are like me and don’t have a fancy Ebelskiver pan, you can always do what I did and place a square griddle pan on the stove top and place a mini muffin baking pan on top of that, it was a gamble but it ended up working out great.

You’ll also need to create a double boiler (if you don’t have one), to melt the bittersweet chocolate and butter.  I used a small sauce pan filled with only a small amt. of water and topped with a heat resistant glass bowl.

Once you are ready to begin:

1.  Start by melting 2 T of organic butter in the  double boiler, on a low boil.
2.  Lightly coat the inside of the muffin pan with melted butter, think 2 filled pancakes per person.
3.  Heat up the  griddle pan/muffin pan to medium and then add 2 T of pancake batter to each cup.
4.  Break up 2 oz of bittersweet chocolate into tiny pieces, I used the handle of a heavy chef’s knife to break it apart while still in the wrapper (less mess), then add the chocolate to the melting butter in the double boiler and mix until smooth.
5.  After bubbles form in the pancake batter add 1 T of Chocolate Sauce to each cup, and then add another 2 T of Pancake Batter, until the chocolate is completely covered.
6.  Whip organic whipping cream adding some sugar (here you might want to ask for help from someone with a second pair of hands).
7.  Once the top layer of pancake batter begins to solidify, loosen the edges and flip it over in the cup using a small spoon.
8. Continue to heat for 2 mins to lightly brown the other side and then plate: spoon on remaining chocolate sauce and a dollop of whipped cream and enjoy!

…I now return you to your regularly scheduled blog-ist.

Silver Lake Farms CSA – Week 8

26 Feb

Yummy stuff this week.  Here’s what we got:

Baby beets
Broccoli
Baby bok choi
Tat soi
Curly mustard
Green garlic
Green onion
Arugula
Stinging nettles
Chicoria (Italian dandelion)

Excited about the nettles again – might make this soup recipe from a fellow shareholder.  I love beets too, maybe a nice arugula salad with roasted beets and goat cheese.  Already used a bunch of the green onions in the celery soup and I think pizza is a must with the dandelion greens again – something like this recipe from the NY Times.

Recipe: You-won’t-believe-it’s-not-takeout Thai Curry

23 Feb

Who needs take-out when you can make this delicious, healthful(?) Thai curry at home?

Ingredients

  • 1 onion, thinly sliced
  • 1T yellow curry paste
  • 1 can coconut milk (don’t get the “light” stuff, it just isn’t the same)
  • 3T soy sauce
  • 1/2 cup veggie broth
  • 1T sugar (brown sugar, if you have it)
  • lots of cauliflower florets
  • 1 large carrot, peeled and thinly sliced
  • 1 bunch of tatsoi, leaves only
  • 1/2 cup of basil

Saute the onion in oil until translucent, but not browned.  Pour in the coconut milk and curry paste, stir to combine and simmer for 5 minutes to let flavors develop.  Meanwhile, combine sugar, broth and soy sauce.  Add broth mixture to coconut milk along with the carrots, cauliflower and half the basil.  Cover and cook until carrots and cauliflower are softened – about 20 minutes.  Add the tatsoi and the rest of the basil and cook until tatsoi is wilted.  Serve with brown rice.  Yum!