I love this time of year when we have abundant leeks, peppers and tomatoes. These are things that I really have no problem eating everyday. I also know that now is the time and they won't be here forever. In the past few years we have had nice long runs of red peppers and we've enjoyed them from August just about into October. But you never can tell if this is the year an early frost will take the peppers away from us. Here are a few recipes for eating now or for freezing to brighten up a winter day.
Piperonata
adapted from Darina Allen
This delicious dish can be eaten as a side dish - especially delicious with a dollop of cream added at the end - or as a kind of sauce for chicken or fish, on top of pizza, pasta...etc.
olive oil
1 small onion (leek would be fine), sliced
1 clove garlic, crushed
2 red peppers
3 medium tomatoes
1/2 fresh chile (optional), chopped
a few fresh basil leaves
Heat a glug of olive oil in a deep pan and cook the onion on medium heat. Meanwhile halve the peppers, take out the seeds and slice cross wise. Add to onions. Cover and cook until soft, while preparing the tomatoes. Score the tomatoes on the bottom with an x and drop into a bowl or pan of boiling water for 10 seconds. Peel the tomatoes, cut in half to squish out the seeds and chop. If these two steps seem to fussy to you it would be fine to leave them out. But if you'd like to have a sauce with out tomato skins (that aren't very digestible, by the way) go for it. Add the tomatoes to the pan and cook for about another 30 minutes. Season with salt, pepper, the chile and fresh basil.
Roasted Red Peppers
There are a couple ways of going about roasting peppers. If you are a griller, go ahead and throw them on the grill whole until charred all around. Otherwise you can char them under the broiler in your oven or over the flame on a gas range, turning with kitchen tongs. You want to put the hot peppers in a bowl and cover right away tightly with plastic wrap. You can also throw them in a paper bag and fold over the top. What you need is to have them sit a bit in their own steaminess. This helps the skin come off easily. After about 5 minutes or later after the peppers have cooled you can peel them, rinsing them under cool water. Also cut them in half, take out the seeds and cut off the stem. Cut in strips or keep as halves. Store in the fridge covered with a little olive oil. Use right away or with in a few days or freeze.
Did you know? Peppers also freeze beautifully. Wash, seed and slice. Throw them in a bag and freeze or if you are a little bit fussy or want to take the time you can lay them on a tray lined with baking paper and stick them in the freezer first. This is a great way to freeze berries so they don't come out in one solid blob when you want to use them. When they are frozen bag them up and pop back into the freezer.
I could go on and on about freezing and canning, as I'm spending a bit of time trying to do what I can while we have the veg - tomato sauce, salsa, pesto, etc....
I have a feeling there are a bunch of csa members out there doing the same. Sounds like a great idea but I'll throw out one caveat.... what are you going to use this winter? Pickled beets might sound great now, but is that what you really want to pull out of the cupboard this winter? If yes, great! If not, savor the best of the season now and try to think of what is the most practical use of your veg.... soup is great to put up.....
Any thoughts or questions on putting up food? Is there a csa veg you still can't get your tastebuds around?
Just let me know!
Thanks and have a great week.
Tracy
Tuesday, August 28, 2012
Monday, August 20, 2012
Thankful
No, it isn't Thanksgiving but I am feeling very thankful for all the beautiful food coming out of the ground right now (and naturally thankful for the hard work of the crew and my magnificent husband). After being away and eating all sorts of things it is nice to be back eating our own food from our own kitchen. So here are a few things we've been eating this weekend since we've been back home.
Potato Salad with Green Beans
Here I go with another non-recipe... chop your potatoes (we're eating Yukon Golds right now but reds work well to) to whatever size you like for potato salad. Boil until just tender and when they are getting close, throw in a handful of green beans or yellow wax beans trimmed and cut in half. Meanwhile make a dressing with 2 tsps of grainy mustard, a clove of chopped garlic, a Tbsp of maple syrup and whatever herbs you have around. I might put some chopped thyme in the dressing and also put a nice good bunch of chopped parsley in with the potatoes at the end. You can use 1 part apple cider vinegar and 2 parts olive oil. Back to the spuds. Drain before they overcook and get all mushy - unless you really love that. Run under cool water. Dress and season with salt and pepper.
Spanish Rice
This is Dan's favorite. Melt 1 Tbsp butter in a medium sauce pan. Finely chop 1 small onion, 1 red pepper, 1 clove garlic, 1 small tomato and cook over medium heat in the butter. Feel free to add a tsp or two of cumin and coriander. When veg have softened add 1 1/2 cups white rice and stir. Cover with about 3 cups water and bring to a boil. Reduce heat and cover for about 20 minutes.
Chicken Sausage with Red Peppers, Onions and Potatoes
Pretty self explanatory here. Thinly slice one red pepper, one small onion and about two medium sized potatoes. Cook the onions and peppers in a TBSP of coconut oil. Slice your sausages (for the precooked variety we like the Applegate Chicken Sausages - any variety) and add to the pan, then the potatoes. Cover with a lid to hold in the moisture and cook on medium until the potatoes are soft. If the dish seems to be drying out a bit you can add a little water, wine or stock to make it a little saucier - or of course a bit of chopped tomatoes. Whatever herbs you like are great here, too. I like marjoram, although we don't include it in the share, as it is unfamiliar to many.
And finally we have a real recipe from our CSA members and friends Mark Scarborough and Bruce Weinstein. For more check them out at markandbruce.com.
Greens and Potato Tian
This French egg-casserole classic is actually named for the round earthenware pot it’s often baked in—although a skillet will work just as well! It’s a great way to use all the greens and potatoes we get from Chubby Bunny this time of year. Have a glass of crisp white wine at the ready!
2 tablespoons olive oil, plus extra for greasing the pan
4 to 6 tinned anchovy fillets
1 tablespoon minced garlic
1 pound stemmed and washed kale, chard, or other leafy greens (do not dry)
8 to 10 small yellow-fleshed potatoes, steamed until tender, then chopped
1/2 cup finely shredded Parmigiano-Reggiano
1/3 cup sliced almonds or walnuts
2 tablespoons minced chives or the green part of scallions
1 1/2 tablespoons minced oregano
1/2 teaspoon ground black pepper
8 large eggs
1. Position the rack in the center of the oven; preheat the oven to 375F.
2. Heat a large deep pot over medium heat. Swirl in the olive oil, then add the anchovy fillets and garlic. Stir until frizzled and aromatic, about 2 minutes.
3. Add the leafy greens; toss with tongs until wilted and somewhat tender, about 3 minutes for chard or 7 minutes for kale. Then keep cooking, stirring and tossing frequently to keep the garlic from burning, until all the liquid has evaporated from the pan.
4. Scrape the contents of the pan into a large bowl. Stir in the potatoes, cheese, nuts, chives or scallions, oregano, and pepper.
5. Crack the eggs into a second bowl; whisk until creamy and uniform, at least 3 minutes. Pour the whisked eggs into the bowl with the potatoes and other ingredients; stir well.
6. Coat an 11- or 12-inch nonstick skillet or round, deep baking dish with olive oil, then pour the egg mixture into the skillet or baking dish.
7. Bake until the eggs have set and even browned a bit on the top, about 45 minutes. Cool a couple of minutes before slicing into wedges to serve.
Potato Salad with Green Beans
Here I go with another non-recipe... chop your potatoes (we're eating Yukon Golds right now but reds work well to) to whatever size you like for potato salad. Boil until just tender and when they are getting close, throw in a handful of green beans or yellow wax beans trimmed and cut in half. Meanwhile make a dressing with 2 tsps of grainy mustard, a clove of chopped garlic, a Tbsp of maple syrup and whatever herbs you have around. I might put some chopped thyme in the dressing and also put a nice good bunch of chopped parsley in with the potatoes at the end. You can use 1 part apple cider vinegar and 2 parts olive oil. Back to the spuds. Drain before they overcook and get all mushy - unless you really love that. Run under cool water. Dress and season with salt and pepper.
Spanish Rice
This is Dan's favorite. Melt 1 Tbsp butter in a medium sauce pan. Finely chop 1 small onion, 1 red pepper, 1 clove garlic, 1 small tomato and cook over medium heat in the butter. Feel free to add a tsp or two of cumin and coriander. When veg have softened add 1 1/2 cups white rice and stir. Cover with about 3 cups water and bring to a boil. Reduce heat and cover for about 20 minutes.
Chicken Sausage with Red Peppers, Onions and Potatoes
Pretty self explanatory here. Thinly slice one red pepper, one small onion and about two medium sized potatoes. Cook the onions and peppers in a TBSP of coconut oil. Slice your sausages (for the precooked variety we like the Applegate Chicken Sausages - any variety) and add to the pan, then the potatoes. Cover with a lid to hold in the moisture and cook on medium until the potatoes are soft. If the dish seems to be drying out a bit you can add a little water, wine or stock to make it a little saucier - or of course a bit of chopped tomatoes. Whatever herbs you like are great here, too. I like marjoram, although we don't include it in the share, as it is unfamiliar to many.
And finally we have a real recipe from our CSA members and friends Mark Scarborough and Bruce Weinstein. For more check them out at markandbruce.com.
Greens and Potato Tian
This French egg-casserole classic is actually named for the round earthenware pot it’s often baked in—although a skillet will work just as well! It’s a great way to use all the greens and potatoes we get from Chubby Bunny this time of year. Have a glass of crisp white wine at the ready!
2 tablespoons olive oil, plus extra for greasing the pan
4 to 6 tinned anchovy fillets
1 tablespoon minced garlic
1 pound stemmed and washed kale, chard, or other leafy greens (do not dry)
8 to 10 small yellow-fleshed potatoes, steamed until tender, then chopped
1/2 cup finely shredded Parmigiano-Reggiano
1/3 cup sliced almonds or walnuts
2 tablespoons minced chives or the green part of scallions
1 1/2 tablespoons minced oregano
1/2 teaspoon ground black pepper
8 large eggs
1. Position the rack in the center of the oven; preheat the oven to 375F.
2. Heat a large deep pot over medium heat. Swirl in the olive oil, then add the anchovy fillets and garlic. Stir until frizzled and aromatic, about 2 minutes.
3. Add the leafy greens; toss with tongs until wilted and somewhat tender, about 3 minutes for chard or 7 minutes for kale. Then keep cooking, stirring and tossing frequently to keep the garlic from burning, until all the liquid has evaporated from the pan.
4. Scrape the contents of the pan into a large bowl. Stir in the potatoes, cheese, nuts, chives or scallions, oregano, and pepper.
5. Crack the eggs into a second bowl; whisk until creamy and uniform, at least 3 minutes. Pour the whisked eggs into the bowl with the potatoes and other ingredients; stir well.
6. Coat an 11- or 12-inch nonstick skillet or round, deep baking dish with olive oil, then pour the egg mixture into the skillet or baking dish.
7. Bake until the eggs have set and even browned a bit on the top, about 45 minutes. Cool a couple of minutes before slicing into wedges to serve.
Tuesday, August 14, 2012
More From Our Great Members
We're off for a quick little vacation today so I'll quickly share some cool recipes and websites of fellow CSA members. Please check out Jeanette's great food blog - Jeanette's Healthy Living for all kinds of great recipes from the CSA box and beyond.
You should also meet our terrific members and cookbook authors Mark Scarborough and Bruce Weinstein. You can check out their recipes, their cookbooks and what they're up to at markandbruce.com.
Do you have recipes to share? E-mail me or comment below!
Here is another recipe from member Susan Dempsey:
New Potatoes Baked in Parchment
Time: 1 hour, plus 10 minutes’ resting
2 pounds small new potatoes, each 1-1/2 to 2 inches in diameter
1/4 cup olive oil
Salt and pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley.
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is okay. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.
Serves 4
You should also meet our terrific members and cookbook authors Mark Scarborough and Bruce Weinstein. You can check out their recipes, their cookbooks and what they're up to at markandbruce.com.
Do you have recipes to share? E-mail me or comment below!
Here is another recipe from member Susan Dempsey:
New Potatoes Baked in Parchment
Time: 1 hour, plus 10 minutes’ resting
2 pounds small new potatoes, each 1-1/2 to 2 inches in diameter
1/4 cup olive oil
Salt and pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley.
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is okay. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.
Serves 4
Sunday, August 5, 2012
Member Recipes
This week I am happy to share some recipes sent in from a few members. If you have a recipe you'd like to share you can add it in the comments below or e-mail me.
Enjoy!
Roasted Eggplant Salad with Asian Ginger Sauce
from CSA members Susan Dempsey
Serves 2 ardent eggplant lovers or 4 regular people
1 large eggplant (about 1-/2 pounds), sliced into wedges
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/3 cup peanut oil
2 scallions, white and green parts, thinly sliced
2 teaspoons grated gingerroot
1 garlic clove, minced
1 teaspoon Asian (toasted) sesame oil
Few drops rice wine vinegar or white wine vinegar, to taste
Few drops chile oil, optional
1/2 cup halved cherry tomatoes
Basil leaves or cilantro leaves, to taste
Pre-heat oven to 400°F. In a large bowl, toss eggplant wedges with olive oil and salt to coat. Spread eggplant out on a baking sheet and roast, stirring once, until tender, about 25 to 30 minutes.
Meanwhile, in a small bowl, whisk together the peanut oil, scallions, grated ginger, minced garlic, sesame oil, vinegar, and chile oil if using.
Toss the roasted eggplant and cherry tomatoes with the peanut oil dressing. Finish with torn basil leaves or cilantro leaves.
Giambotta
CSA member Samantha Butts writes.... I wanted to share a recipe for an Italian vegetable stew that my great-grandmother and grandmother used to make. We sort of forgot about it until my aunt found this in a magazine (Woman's Day 8/12). It incorporates SO many of the vegetables we pick up every week so it is perfect to share with the CSA members. We made it this past weekend and the entire family ate it up! My 5 year old calls it Jam Butt and says he "loves this stuff"! I hope everyone enjoys it as much as we did.
4 Tbsp olive oil
2 large onions, roughly chopped
4 oz pepperoni, cut into 1/4 inch pieces
4 cloves garlic, roughly chopped
3 large carrots, cut into 2 in. pieces
1/2 medium head cabbage, cut into 1 in. wedges, then halved crosswise
kosher salt and pepper
1 1/2 lb tomatoes, roughly chopped
2 medium zucchini, cut into 1 in. pieces
1/2 lb green beans, trimmed
3 medium red potatoes
Heat 1Tbsp oil in a large heavy pot over medium heat. Add the onions, pepperoni and garlic and cook, stirring occasionally until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
Add the remaining oil to the pot and heat over medium-low heat. Add carrots, cabbage and season with salt and pepper. Top with tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
Meanwhile, place the potatoes in a medium pot, add enough water to cover and bring to a boil. Simmer until tender. Drain and when cool enough to handle, cut into 1 1/2 in. pieces.
Fold the potatoes into the stew and cook until heated through. Drizzle with additional olive oil and serve with crusty bread.
Chilled Zucchini Soup with Purslane
from CSA member Maria Weingarten
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden.
. 2 tablespoons extra-virgin olive oil, plus more for drizzling
. 1 small onion, thinly sliced
. 2 garlic cloves, thinly sliced
. 1 teaspoon thyme leaves
. 1 bay leaf
. 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
. Kosher salt
. 3 cups water
. 2 tablespoons finely shredded basil
. 2 cups ice
. Freshly ground pepper
. 2 cups purslane or baby arugula (or spinach)
1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
Make Ahead The zucchini soup can be refrigerated for up to 1 day.
SUGGESTED PAIRING
The Grüner Veltliner grape produces crisp white wines that often have a distinctive green note, making them good partners for vegetable dishes—and ideal with this velvety zucchini soup.
Enjoy!
Roasted Eggplant Salad with Asian Ginger Sauce
from CSA members Susan Dempsey
Serves 2 ardent eggplant lovers or 4 regular people
1 large eggplant (about 1-/2 pounds), sliced into wedges
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/3 cup peanut oil
2 scallions, white and green parts, thinly sliced
2 teaspoons grated gingerroot
1 garlic clove, minced
1 teaspoon Asian (toasted) sesame oil
Few drops rice wine vinegar or white wine vinegar, to taste
Few drops chile oil, optional
1/2 cup halved cherry tomatoes
Basil leaves or cilantro leaves, to taste
Pre-heat oven to 400°F. In a large bowl, toss eggplant wedges with olive oil and salt to coat. Spread eggplant out on a baking sheet and roast, stirring once, until tender, about 25 to 30 minutes.
Meanwhile, in a small bowl, whisk together the peanut oil, scallions, grated ginger, minced garlic, sesame oil, vinegar, and chile oil if using.
Toss the roasted eggplant and cherry tomatoes with the peanut oil dressing. Finish with torn basil leaves or cilantro leaves.
Giambotta
CSA member Samantha Butts writes.... I wanted to share a recipe for an Italian vegetable stew that my great-grandmother and grandmother used to make. We sort of forgot about it until my aunt found this in a magazine (Woman's Day 8/12). It incorporates SO many of the vegetables we pick up every week so it is perfect to share with the CSA members. We made it this past weekend and the entire family ate it up! My 5 year old calls it Jam Butt and says he "loves this stuff"! I hope everyone enjoys it as much as we did.
4 Tbsp olive oil
2 large onions, roughly chopped
4 oz pepperoni, cut into 1/4 inch pieces
4 cloves garlic, roughly chopped
3 large carrots, cut into 2 in. pieces
1/2 medium head cabbage, cut into 1 in. wedges, then halved crosswise
kosher salt and pepper
1 1/2 lb tomatoes, roughly chopped
2 medium zucchini, cut into 1 in. pieces
1/2 lb green beans, trimmed
3 medium red potatoes
Heat 1Tbsp oil in a large heavy pot over medium heat. Add the onions, pepperoni and garlic and cook, stirring occasionally until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
Add the remaining oil to the pot and heat over medium-low heat. Add carrots, cabbage and season with salt and pepper. Top with tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
Meanwhile, place the potatoes in a medium pot, add enough water to cover and bring to a boil. Simmer until tender. Drain and when cool enough to handle, cut into 1 1/2 in. pieces.
Fold the potatoes into the stew and cook until heated through. Drizzle with additional olive oil and serve with crusty bread.
Chilled Zucchini Soup with Purslane
from CSA member Maria Weingarten
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden.
. 2 tablespoons extra-virgin olive oil, plus more for drizzling
. 1 small onion, thinly sliced
. 2 garlic cloves, thinly sliced
. 1 teaspoon thyme leaves
. 1 bay leaf
. 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
. Kosher salt
. 3 cups water
. 2 tablespoons finely shredded basil
. 2 cups ice
. Freshly ground pepper
. 2 cups purslane or baby arugula (or spinach)
1. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until translucent, about 8 minutes. Stir in the thyme and bay leaf and cook until fragrant, about 1 minute. Add the sliced zucchini, season with salt and cook, stirring occasionally, until tender, about 10 minutes. Add the water and bring to a boil. Remove the saucepan from the heat. Discard the bay leaf and stir in the shredded basil.
2. Working in batches, puree the soup in a blender until very smooth. Transfer the zucchini puree to a large bowl. Stir in the ice. Refrigerate the zucchini soup for at least 3 hours, until thoroughly chilled.
3. Season the soup with salt and pepper. Ladle into shallow bowls and top with a small handful of purslane and zucchini shavings. Drizzle with olive oil and serve.
Make Ahead The zucchini soup can be refrigerated for up to 1 day.
SUGGESTED PAIRING
The Grüner Veltliner grape produces crisp white wines that often have a distinctive green note, making them good partners for vegetable dishes—and ideal with this velvety zucchini soup.
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