Tuesday, July 17, 2012

What's in a CSA share?

Here is a sample of the first five weeks of our CSA share with Garden Treasures (I didn't take a picture of week one).  We have an economy share (the medium size - $28.50 a box for 15 weeks) with a fruit share (19.50 a box for 12 weeks).  I paid for the season ahead of time with our tax return, so picking up from the farmer's market on Sundays feels more like going in for free food.  I am posting this primarily for our own records to help us determine if this is our best value for the dollar, but I thought it might be helpful to visualize for anyone wondering about Community Shared Agriculture, which I have written about previously.  The only produce we are supplementing from the grocery store right now are bananas, onions, and potatoes.  To find local CSA near you, see Local Harvest.

Peaches, Apricots, Raspberries, Cherries, Garden Salad Mix,
Kohlrabi, Oregano, Zucchini and Crookneck squash,
Shelling Peas, Cabbage, Kale (8 items harvest, 3 items fruit)

Spring Salad Mix, Kale, Cabbage, Shelling Peas, Raspberries,
Fennel,  Radish, Basil, Onions, Carrots, Corn (11 items)

Three varieties of Cherry including Sour!, Apricots (4 items)

Turnips, Salad Mix, Carrots, Kale, Onions, Strawberries,
Cilantro, Collard Greens, Kohlrabi (9 items)

Broccoli, Zucchini, Dinosaur Kale, Radish, Onions,
Turnips, Cilantro, Garlic Scapes, Salad Mix (9 items)

If I recall correctly, week one had Garlic Scapes, 
Collard Greens, Turnips, Onions, Salad, Strawberries, 
Radishes, Kale, and Cilantro (9 items)

I'll compile another report after week 10.

Tuesday, July 10, 2012

Harvest Beef & Vegetable Soup


This post is a part of Fight Back Fridays at Food Renegade.

Easy Sour Cherry Tart



Ingredients
Crust
1 1/3 Cups Flour
1 tsp Sea Salt
Pinch Stevia
1 Stick Cold Butter cut into 16 pieces
2 Egg Yolks
1/4 cup water (give or take depending on humidity)
Filling
2 pounds sour cherries + 6-10 sweet cherries, halved and pitted.
2-3 tbsp rapadura
1 tbsp gelatin

Directions
Place dry ingredients in food processor with butter pieces.  Process until pea-sized butter.  Add egg yolks and process until just mixed.  With food processor running, pour in 1/4 cup water with the emulsifier attachment (i.e. drop by drop).  When it clumps together, stop.  Press into a flat, 4 inch disk, refrigerate one hour.  Roll 1/4 inch thin.  Place over pie dish.

While crust dough is chilling, sprinkle rapadura and gelatin over cherries and let sit in refrigerator.  Once crust is ready, fill with sweetened cherry mix and fold edges toward center.
Bake at 350 for 45 minutes, or until crust looks browned to your liking.  Let sit until cooled.  The inside will thicken as it cools.



This post is a part of Real Food Wednesdays with Kelly The Kitchen Kop

Tuesday, June 26, 2012

Three Onion, Sausage, Potato Cream Soup

This weeks CSA share
A soup recipe in June?!  Well, here in Seattle, you wouldn't know it was summer.  However, our organic CSA (Community Shared Agriculture) is in the growing season.  I love this time of year because I have a good excuse not to do much menu planning. I won't know what's in my box until I collect it, and then I'll have to invent recipes around my seasonal produce share.  Like most cooks I know, I do not enjoy having to put dinner on the table every night.  What I enjoy is being creative in the kitchen (another reason I am bad at menu plans), which I got to do today.  Garlic scapes, and turnips, and kale, oh my!  

I wish I'd grabbed the camera earlier, but I didn't think about pictures until we'd already nearly finished the soup.  So my apologies for the photo.  My husband really liked this soup.  Every time I make soup he tells me, "I don't actually like soup, but this is good."  Seriously.  Every time.  Tonight was no different.  The man likes soup.  Truth is, he'd never ask for soup, but he likes it well-enough.  Well, my friends, I think I just converted him into a soup-requester.  I know he will want this soup again, so I am going to write down the recipe so I can make sure to add it into my repertoire.  

Three Onion, Sausage, Potato Cream Soup

Ingredients
2 tbsp pastured butter
2 tbsp extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, thinly sliced
2 bunches garlic scapes, chopped
3 large Yukon gold potatoes, cubed
1 bunch turnips, quartered
1/2 bunch kale, remove central stem and chop the rest
6 bratwurst sausages, cut into inch-pieces
1 tbsp gelatin
filtered water
1/2 cup pastured cream
two springs fresh thyme & two springs fresh rosemary - tied with string
generous amounts of freshly ground pepper and Celtic sea salt to taste

Directions
Melt butter and olive oil over medium - med-low heat.
Saute onion until soft.  Add scapes and garlic and let soften 2-4 minutes.
Add potatoes, turnips, kale, sausage pieces and gelatin and cover with filtered water.  Pour in cream and top with freshly ground pepper, sea salt and place in tied herbs.  Bring to a boil.  Cover and let simmer for 1 hr or more.  Remove tied herbs.  Serve and enjoy!

Note: 
I was out of broth, or I would have used it.  Thus I used water and added gelatin.  The soup broth was delicious and I imagine it would be even richer with homemade stock, but I'll have to let you know next time. My kids also praised me and kept asking for more, with more sausage.  So when I make it again, I will probably use 8 sausages.


***This recipe is a part of Fight Back Fridays at Food Renagade***


Wednesday, May 9, 2012

Shrimp Cakes and Mint Pea Salad


I've broken out the Williams & Sonoma "Spring" cookbook.  
They have a great selection of seasonal recipes for inspiration.
This pairing was perfect for a warm evening and took a total of 1 hr from start to finish

Prep:
Defrost 1 1/2 - 2 pounds shrimp
Trim peas
Finely dice 1 celery stalk, 1 bunch green onions, 1 tbsp shallot, and 1 jalepeno (all kept separate)

Cook:
Cook shrimp in butter until just pink and curled, set aside
Saute finely diced celery and one bunch green onions
Steam peas for 2 minutes, then place in ice bath, then drain

Mix:
Shrimp Cakes: Place shrimp in food processor and process until crumbly.
Add celery and green onions, 1/3 cup mayonnaise (preferably homemade, but at least not soy-based), 1 tsp chili pepper sauce, sea salt and pepper, 1 cup saltine cracker crumbs (yes, a compromise from W.A.P.F. - you could probably substitute sourdough bread crumbs), 2 well-beaten eggs, some chopped chives, and mix until everything is combined.  Add more bread crumbs/crackers if needed.  Make into 12 cake patties.

Dip: Take 1/2 cup mayo and mix in 2 tsp lemon juice, 1 tbsp dijon, the chopped jalepeno, and sea salt and pepper.  

Dressing: Mix 3 tbsp EVoliveoil and 1 tbsp white wine vinegar with sea salt and pepper and diced shallots

Cook:
Saute shrimp cakes in butter over medium lowish heat for 3 minutes each side.

Plate:
Arrange peas on plate and tear up mint to place on top, drizzle with dressing
Add shrimp cakes and a dollop of sauce

Enjoy!



Tuesday, May 8, 2012

Coconut Oil and Nutritional Yeast Popcorn


This is such a simple recipe and you could change all the proportions to your own taste, 
but I get asked for it all the time, so I'm posting it here for easy sharing.


Place 3 tbsp oil in a large, heavy-bottomed, pot with 3 kernels corn and cover.
Meanwhile, gently melt the coconut oil (or oil&butter blend) in a smaller pan.
Heat large pot slowly (4 on my gas stove, or slightly higher than med-low).
Once the 3 kernels pop, add the popping corn and cover again.
Gently shake pot back and forth to coat kernels in oil.
When popping slows to 2 seconds between pops, turn out into a large bowl.
Pour melted oil over popped corn, add generous pinch salt and nutritional yeast (or more), and toss to combine.

Enjoy!


Wednesday, May 2, 2012

Spring Salad

Dandelion greens, walnut, and chevre salad with vinagrette


1 bunch dandelion greens
1/2 cup crispy walnuts, toasted
1/4 cup chevre
3 tbsp EVoliveoil
1 tsp red wine vinegar
Sea salt and freshly ground pepper


Enjoy!

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