Sorrel

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By , October 30, 2011

Sorrel Soup with Broccoli, Spinach & Fennel Soup

Based on a recipe in Love Soup by Anna Thomas
Ingredients
2 yellow onions, chopped
3 Tbs olive oil
1 1/2   tsp sea salt, plus more to taste
1 head of broccoli, chopped
1 fennel bulb
1 cup of spinach
1 cup of  sorrel
1 medium sweet potato
3 cups vegetable broth
black pepper
cayenne pepper
fresh lemon juice

Directions
Saute onions in olive oil with half a teaspoon salt, stirring occasionally over medium heat until they are soft and golden brown. Do not hurry this process; it will take at least half an hour, and when you think the onions are done, cook them a little longer to develop their rich, sweet flavor.
While the onions cook, thoroughly wash the broccoli, fennel, spinach, and sorrel. Coarsely chop the greens and the fennel bulb.  Peel and dice the yam. Combine these vegetables in a big stock pot with 5 cups water, the vegetable broth, and 1 tsp of salt. Bring the liquid to a boil, then reduce to a simmer and cook, covered, for 10 minutes.
Add the caramelized onions to the soup and continue to simmer, covered, another 15 minutes.
Add black pepper and cayenne to taste, plus 1 Tbs olive oil.   Puree soup until smooth in food processor or with an immersion blender.  Season again to taste with sea salt and pepper.  Add lemon juice to taste (depends on how strong your sorrel is) until the soup has a delicate, slightly tart flavor.
Serve with a crostini or thick, crusty bread for dipping.  Optional:  crumble some cheese (feta, goat cheese or cotija work) on top of each bowl of soup.

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Leeks

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By , October 30, 2011
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Parsley

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By , October 30, 2011
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Cilantro

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By , October 30, 2011
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Dill

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By , October 30, 2011
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Arugula

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By , October 30, 2011

Arugula Salad with Strawberries & Goat Cheese

(Recipe from Everyday Food Magazine, courtesy of our lovely WWOOFer Becca McCurdy)

1/2 pint strawberries, rinsed, hulled, and quartered
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches arugula, washed, dried, and trimmed
1/2 cup toasted pecan halves
1/4 cup goat cheese crumbles (optional)
Put pecans on baking sheet and toast in the oven at 350F for 8-10 minutes.

In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.

In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper.

To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried.

Toss to combine, and serve.  Add a bunch of goat cheese crumbles to push it over the top!

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Pumpkins

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By , October 25, 2011

Pumpkin Coconut Curry

2 chicken breast halves – cut into small chunks
1 tablespoon olive oil
3 cups of cooked pumpkin, in cubes –
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1 can coconut milk
1 1/2 cups chicken broth
1/2 Bag of spinach
salt and pepper  to taste

Directions
Salt and pepper chicken pieces, set aside Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 10 minutes, then add spinach.  Cover and simmer 10 more minutes.  Serve over rice or noodles.

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Turnips

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By , October 25, 2011

ROASTED ROOTS

8 to 12 slender carrots, washed and trimmed
3-4 turnips, peeled & quartered
6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 bunch of beets, peeled and cut into thick wedges
1 small butternut squash, peeled and cut into cubes
4 cloves of garlic, minced
2-3 Tbsp. Herbs De Provence
Salt
Freshly ground black pepper
Olive Oil
Directions
Preheat the oven to 400 degrees F.
Put all the vegetables large baking dish. Drizzle generously with olive oil, Season well with salt and black pepper, and Herbs De Provence. Toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.  Remove from oven and enjoy!

Try them raw in a salad or with some hummus, crunchy and peppery. Mmmm, mmmm.

White Beans and Turnip Greens

Ingredients:
3/4 lb White Beans (dry beans soaked in 4.5 cups of water)
6 cups water
1/4 cup olive oil
1 bay leaf
1 onion (chopped)
4 garlic cloves (thinly sliced)
2 tsp sage (dried)
2 tsp ground cumin
1/4 tsp red pepper flakes
2 lb butternut squash (peeled seeded and cubed)
4 cups stock
1 bunch if turnip greens, ripped into pieces

Directions:
Drain the soaked beans.
In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
Drain and discard bay leaf.
In the same saucepan heat remaining 2 tbsps olive oil.
Add onion and cook until tender.
Add sliced garlic, sage, cumin, and red pepper. Cook for 1 minute.
Add the squash, chicken broth, turnip greens and drained beans.
Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
Season with salt and pepper.

Turnip Soup with Beet Frizzle

Frizzle, One of my favorite words and garnishes

Ingredients:
1 tbsp olive oil, n?1 Onion, chopped
2 cloves garlic, pressed
4-6 small turnips,
3-4 Carrots
1 bunch Dinosaur Kale
1/2 cup white wine
6 cups chicken stock (or veggie stock)
1 Tbsp crushed sage
salt

Heat olive oil in a large pot, then add onions. Sprinkle with salt and sautee for 5 minutes, add garlic and continue  to sautee for 10 minutes.
Wash and roughly chop turnip,  carrots, and sage, add to onions
Pour in wine, turn to high heat and simmer until wine evaporates.  Add stock and roughly chopped dinosaur kale, simmer for 30 minutes.
Allow to cool then blend in small batches until cool.
Beet Frizzle:
Canola oil (for frying)
1small red beet & 1 small golden beet peeled and cut into thin
1Tbsp cornstarch
1. In a large skillet, heat 1/4-inch of canola oil over medium heat until very hot and shimmery.
2. In a medium bowl, toss the red and golden beets with the cornstarch. Add one piece of beet to the oil and if it immediately starts to bubble and fry, the oil is ready. Working in batches, fry the beets for 2 to 3 minutes or until golden. Use a slotted spoon to transfer the beets to a plate lined with paper towels.
3. Ladle the soup into bowls. Garnish with the beets.

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Dry Beans

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By , October 4, 2011

This year we harvested Pinquito, Navy, Great northern, Black turtle, and Canary Beans.  They are fresh and incredible.  Their freshness drastically reduces cooking time, and their heartiness keeps our CSA members warm in the winter! Below are some  Shepherd Farms bean tips…

  • Rinse Thoroughly, we hand thresh our beans, so dirt clods and stones are a common finding.
  • To Soak or not to soak? Soaking reduces the cooking time, but since our beans our so fresh they typically just take 45min-1.5 hours to cook (depending on the size)
  • Cover beans with at least 3 inches of water, they all swell significantly, and there is nothing w orse than not having enough water, burned bean smell is yucky.
  • Bring to a boil, then turn to low, cover to reduce the loss of water.
  • Cook straight away or soak beans in broth to give them more flavor
  • Be creative, warm or cold, they’re great.

Coconut Canary Bean Curry

adapted from a recipe on Holy Cow! Vegan Recipes. Canary beans are incredibly creamy and flavor absorbent,  a favorite of mine in the bean world.

Ingredients:
1 cup Canary beans, boiled until tender
1 tbsp Sesame Oil
1 large onion, chopped 1 tbsp coriander
1 tsp cumin
1/2 tsp turmeric
5 cloves garlic, minced
1-inch piece of ginger, chopped.
1-3 jalepenos (I used 1 and it was really mild)
2 tbsp Sugar (available in Indian stores. You can substitute with 2 tbsp sugar)
Juice of 1/2 lemon
1/2 cup minced coriander leaves
1/2 can coconut milk (I use canned)
1 small eggplant
Heat the oil in a saucepan.
Add the onions and saute until translucent, about five minutes on medium heat.
Grind together the ginger, garlic, jalepenos, coriander and cumin into a fairly smooth paste.
Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.
Add the beans, eggplant and turmeric. Add salt to taste and bring to a boil.
Simmer on low heat about 10 minutes.
Add the coconut milk, Sugar and lemon juice and heat through.
Turn off the heat and garnish with coriander leaves.

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Watermelon

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By , August 29, 2011
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