CSA Recipe Journal

Week 24

2010-11-03T18:23:00.000-07:00

WEEK 24:

Braising greens
Celery
Green onions
Jerusalem artichokes
Peppers
Radishes

Week 23

2010-10-27T17:36:00.000-07:00

WEEK 23:

Daikon radish
Eggplant
Lettuce
Pea sprouts
Peppers
Radishes
Tomatoes

Daikon!

RECIPES:
to come tomorrow . . .

Week 22

2010-10-20T18:51:00.000-07:00

Week 22:

Arugula
Endive
Okra
Peppers
Radishes
Tomatoes

RECIPES:
Fusilli with Italian Sausage & Arugula
- arugula, tomatoes
Chicken Gumbo with Fresh Okra
- okra, peppers
Garlic Soba Noodles
- radishes

Week 21

2010-10-13T18:24:00.001-07:00

WEEK 21:

Collard greens
Eggplant
Flat leaf parsley
Jalapeno peppers
Lettuce
Pea sprouts
Pears
Poblano peppers
Radishes
Sunflower sprouts
Tomatoes

RECIPES:
Millet pilaf with almonds and feta
- parsley (and use Goatsbeard feta!)
Rigatoni with eggplant puree
- eggplant
Hot Chile grilled cheese
- peppers
Pasta with greens & tomato sauce
- collard greens
Pear cake
- pears

Week 20

2010-10-07T09:07:00.000-07:00

WEEK 20:

Garlic
Lettuce
Peppers
Sunflower sprouts
Sweet potatoes
Tomatoes
Turnips

RECIPES
Israeli Couscous with turmeric, caramelized onions, and tomatoes
- tomatoes
Mashed potatoes and turnips with greens
- turnips
Chile-garlic roasted sweet potatoes
- sweet potatoes

Week 19

2010-09-29T17:54:00.000-07:00

WEEK 19:

Basil
Jalapeno
Lettuce
Radishes
Sunflower sprouts
Swiss chard
Tomatoes

RECIPES:
Linguine with tomato-almond pesto
- tomatoes
Strawberry basil lemonade
- basil (strawberries aren't in season but I've really been wanting to post this recipe!)
Chicken-Millet Skillet
- swiss chard
Salad with red grapes and feta
- lettuce
30 minute chicken posole
- radishes, tomatoes

Week 18

2010-09-22T19:24:00.000-07:00

What is that big crazy thing in the middle you ask? It's a sunflower!

WEEK 18:

Arugula
Bell peppers
Cucumbers
Edamame
Lettuce mix
Sunflower sprouts
Sunflower seeds
Tomatoes

RECIPES:
Arugula with orzo and garden tomatoes
- arugula, tomatoes
Edamame Lo Mein
- edamame, bell peppers
Sweet and spicy cucumber slices
- cucumbers

How to roast sunflower seeds courtesy of the National Sunflower Association

Week 17

2010-09-09T18:59:00.000-07:00

Week 17:

Carrots
Green beans
Peppers
Sweet potatoes
Watermelon

RECIPES:
Baked Sweet Potato Fries
- sweet potatoes
Sizzled green beans with prosciutto and pine nuts
- green beans
Lamb Chili
- peppers

I'm Back!

2010-09-06T13:23:00.000-07:00

I'm back from my Indian Health Service rotation in New Mexico. While I've been missing the last four weeks of CSA vegetables in Missouri I got the opportunity to enjoy lots of local New Mexican foods - like the lamb, squash and black bean and goat cheese quesadillas from the Pink Adobe in Santa Fe!

I also got to check out the beautiful Taos farmer's market!

Lots of delicious chili dishes in New Mexico - like these blue corn crusted goat cheese chili rellenos from Doc Martin's in Taos

I also got to eat some delicious local Colorado food at the Cyprus Cafe in Durango, Colorado

And of course I also enjoyed the local fare on the reservation including fry bread, mutton, and kneel down bread. I also brought home some locally milled flour and blue corn meal.

Here are some recipes to try from my New Mexico trip:

Blue cornmeal pancakes
Navajo frybread
New Mexico green chile stew
Green chile cheeseburgers

Week 16

2010-09-01T17:43:00.000-07:00

WEEK 16:

squash
basil
tomatoes
garlic
peppers
cantaloupe

Week 15

2010-08-30T17:36:00.000-07:00

WEEK 15:

Cucumbers
Garlic
Peppers
Tomatoes
Squash
Some thing that still might be garlic scapes

Week 14

2010-08-18T18:52:00.000-07:00

Welp, Linsey is in New Mexico for the month, so I'm trying to fill in. My knowledge of produce isn't great, and I generally stick to recipes with two or fewer ingredients (example: water and noodles).

Still, I thought I could make up for all this with some really stunning photos. Turns out Linsey took our camera with her to NM.

Oh well...

Here's a photo snapped by my laptop and a few simple recipes I've been trying.

WEEK 12:

Cucumbers
Garlic
Poblano peppers
Tomatoes
Zephyr squash
Some other type of summer squash
Green beans
Some thing that might be garlic scapes

RECIPES:
Chicken and summer squash
- tomatoes, squash
Grilled Chicken and Veggies Over Rice
- squash, peppers

I've also been cutting up the squash, tomatoes, and peppers and wrapping them in some foil with olive oil, salt and pepper. I throw this on the grill for 20 minutes or so. It's quick, easy and delicious!

Week 13

2010-08-11T09:44:00.000-07:00

WEEK 13:

Cucumbers
Garlic
Poblano peppers
Tomatoes
Zephyr squash
Sweet corn (first of the season!)

I'm Leaving! (for just 4 weeks)

2010-08-04T18:46:00.000-07:00

I'm going to be doing an Indian Health Service rotation in New Mexico for the next four weeks so I'll be missing out on the next four weeks of food. I'm very excited to go but am also sad to miss my husband, puppy and weekly fresh vegetables - in fact, I'll be in a town with only one small grocery store in the middle of the desert. Hopefully my husband will at least take pictures and post them here for me to admire what he is getting to enjoy back at home, and then I'll be back in September for the rest of the season!

Week 12

2010-08-04T18:18:00.001-07:00

WEEK 12:

Cucumbers
Garlic
Poblano peppers
Potatoes
Tomatoes
Zephyr squash (look how beautiful with the half green/half yellow!)

RECIPES:
Spiced tomato gratin
- tomatoes
Farmer's Market Squash Saute
- squash, garlic
Chile Rellenos
- pobalno peppers
Sweet and spicy cucumber slices
- cucumbers
Homemade gnocchi
- potatoes

Week 11

2010-07-28T17:02:00.000-07:00

WEEK 11:

Cucumbers
Garlic
Poblano pepper
Potatoes
Tomatoes

RECIPES:
Hot chile grilled cheese
- poblano pepper
Skillet smashed potatoes
- potatoes
Bruschetta
- tomatoes, garlic

Week 10

2010-07-21T15:55:00.000-07:00

Week 10:

Bell peppers
Carrots
Cucumbers
Garlic
Tomatoes

RECIPES:
Sauteed chicken with yellow grape tomatoes
- tomatoes, garlic
Pizza with Pepper, Onion and Feta
- bell peppers, garlic (and get some goatsbeard feta for it!)
Otsu
- cucumber

Week 9

2010-07-15T10:13:00.001-07:00

Week 9:

Carrots
Cilantro
Cucumbers
Dill
Garlic
Potatoes
Swiss chard
Tomatoes

RECIPES:
Japanese Cucumber Salad
- cucumber
Tempeh curry
- potatoes, tomatoes, cilantro
Sunburst carrot salad
- carrots, cilantro
Swiss chard and feta phyllo pockets with yogurt dill dip (recipe below)
- chard, dill, garlic

Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip
From "The Farm to Table Cookbook" by Ivy Manning

For the phyllo pockets:
1/3 cup white rice
2/3 cup cold water, plus additional as needed
1 bunch fresh spinach (1 lb)
2 bunches Swish chard, washed and well dried (2 lbs)
1/3 cup plus 2 tablespoons olive oil, divided
1 leek cut lengthwise, white and light green parts sliced into thin rings
1 teaspoon minced garlic
7 ounces feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground nutmeg
2 eggs
Salt and freshly ground pepper
1/2 lb phyllo dough, thawed
1/3 cup butter, melted, plus additional for brushing
For the yogurt dip:
2 cups plain full-fat yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, mashed to a paste
Salt and freshly ground pepper

Combine the rice and water in a small sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer until tender, about 15 minutes. Pour the rice into a large bowl and refrigerate until cool. Cut off the stems from the spinach and discard. Place the leaves in a large bowl of cold water and swirl; the grit will sink to the bottom. Scoop out the leaves, change the water, and repeat. Scoop the leaves into a salad spinner or colander and dry well. Separate the tough card stalks from the leaves, finely chop the stalks, and tear the leaves into bite sized pieces. Heat 2 tablespoons of the oil in a large saute pan or wok over medium high heat. Add the chard stalks and leek; cook until the leek has softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the chard leaves, and toss with tongs to coat the leaves with oil. Cook for 3 minutes; add the spinach one handful at a time until all the leaves are added. Transfer the mixture to a fine mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg, and eggs. Season with s&p. Preheat the oven to 350F. Stack 2 sheets of phyllo dough on a cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out. Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet as if turning the page of a book. Lightly brush the bottom sheet with the butter-oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch wide vertical strips. Place a heaping tablespoon of the filling on the bottom left corner off one strip. Fold the bottom eduge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips. Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the reamining dough and filling. (The pockets may be prepared ahead at this point and frozen on cookie sheets until solid. Transfer to a sealable plastic bag and use within 3 months. To bake, defrost the pockets at room temperature for 1 hour and bake as directed). Bake the pockets until they are golden brown, 40 minutes. To make the dip, whisk the yogurt, dill, garlic, and s&p to states. Serve alongside the hot phyllo pockets.

Week 8

2010-07-07T16:13:00.001-07:00

Week 8:

Basil
Beets
Cilantro
Cucumber
Dill
Garlic
Pea sprouts
Tomatoes

RECIPES:
Beet ravioli
- beets
Corn Dip with Tomatoes and Basil
- tomatoes, basil
Cucumber dill wheat berry salad
- cucumber, dill
Chicken curry in a hurry
- cilantro

Week 7

2010-06-30T18:20:00.000-07:00

WEEK 7:

Basil
Cilantro
Carrots
Cucumbers
Garlic
Potatoes
Purslane
Tomatoes (first of the season!)
Zucchini

Purslane: another new one to me
Learn about it here!

RECIPES:
Potato salad with purslane
- purslane, cucumber, potatoes, tomatoes
Pesto
- basil
Zucchini noodles with pesto
- zucchini, basil, sun-dried tomatoes
Guacamole
- cilantro, tomato, garlic

Guacamole, my way:
1 avacado, smashed
1/2 jalapeno, diced
1 tablespoon diced tomato
1 1/2 tablespoons diced red onion
1 tablespoon chopped cilantro
1 clove of garlic, diced
Splash of lime juice
Sea salt and fresh ground pepper to taste
Directions: just mix it all together!

We also got these beautiful flowers this week!

Week 6

2010-06-23T18:41:00.000-07:00

Week 6:
Baby beets with greens
Basil
Bok choy
Cucumbers
Garlic
Swiss chard
Zucchini
and one carrot!

RECIPES:
Spicy Beef with Shrimp & Bok Choy
- bok choy
Skillet gnocchi with chard and white beans
- chard, garlic
Roasted beet greens
- beet greens
Zucchini cookies
- zucchini

Week 5

2010-06-16T18:01:00.001-07:00

Week 5:

Basil
Braising mix
Cucumber
Garlic scapes
Lettuce
Radishes
Sugar snap peas
Snow peas
Tatsoi (that's a new one! what is it?)

RECIPES:
Grilled Halibut with Tatsoi and spicy Thai chiles
- tatsoi and I'm going to substitute radishes for the carrots
Garlic Scape Pesto
- garlic scapes
Chili, Lemon, and Basil Shrimp with Israeli Couscous
- basil
Chicken with sugar snap peas and spring herbs
- sugar snap peas
Lamb pitas (recipe below)
- cucumber, lettuce
Cashew chicken (recipe below)
- snow peas

Lamb pitas
This recipe comes from Susie's meat at the farmer's market - go get some of her delicious gyro meat, you won't regret it!

5 large pita breads
1 pound Susie's gyro meat
2 teaspoons vegetable oil
Tzatziki sauce (recipe follows)
1 large tomato, sliced thin
2 cups shredded lettuce
2 ounces Goatsbeard farm feta cheese, crumbled
1/2 red onion, chopped
1. Heat oven to 350. Tear one pita into 1 inch pieces. You will need 3/4 cup pita pieces. Stack remaining pitas and tightly wrap with aluminum foil. Shred pita pieces or process inf ood processor until crumbs. Add lamb to crumbs and mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
2. Place foil wrapped pitas directly on oven rack and heat for 1- minutes. Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 2-3 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate.
3. Spread 1/4 cup Tzatziki sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato, onion, 1/2 cups shredded lettuce, and 2 tablespoons feta.

Tzatziki Sauce
1 cup plain whole-milk yogurt or regular yogurt
1/2 medium cucumber, peeled, seeded and diced finely (about 1/2 cup)
3/8 teaspoon salt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon finely chopped fresh mint or dill (or 1/2 teaspoon dried)

1. Line fine-mesh strainer set over deep container with triple layer of paper towels or cheese cloth. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
2. Combine cucumber, 1/8 teaspoon salt and lemon juice in colander. Set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic and mint in clean bowl.

Cashew Chicken
This recipe comes from a cookbook my elementary school put together!

1 pound boneless chicken breast, sliced
1 T flour
1/3 t salt
1/2 t pepper
2 t sugar
3 T oyster sauce
2 cups snow peas
2 T oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup cashews
3 scallions, cut into 3 inch lengths
Cilantro for garnish

In a large bowl, mix chicken, flour, salt, pepper, sugar and 2 tablespoons oyster sauce. Set aside for 10 minutes. Trim snow peas. Wash and drain thoroughly. Heat oil until hot in a large frying pan. Add garlic and onion, and stir fry until fragrant, about 1 minute. Stir in chicken and cashews and continue to stir fry until light caramel brown, about 10 minutes. Add scallions and snow peas and stir fry for 2 minutes longer. Pour in remaining oyster sauce, stir quickly to coat ingredients, then remove immediately from heat. Transfer chicken to a serving dish and garnish with sprigs of cilantro. Sprinkle with ground black pepper and serve with rice.

Week 4

2010-06-09T17:44:00.001-07:00

Week 4:

Asparagus
Basil
Broccoli
Butter head lettuce
Garlic scapes
Napa cabbage
Peas
Radishes
Romaine lettuce

RECIPES:
Quinoa primavera
- peas, asparagus
Beef tataki
- radishes
Chopped miso salad
- cabbage
Shrimp & penne
- basil
Garlic Scape Soup from "Super Natural Cooking" by Heidi Swanson (page 146)
- garlic scapes

I'm going to make an herb roasted whole chicken (you can get a whole chicken from Pierpont) and serve the broccoli on the side, then use the left over shredded chicken in the quinoa primavera with the peas and asparagus!

Week 3

2010-06-02T15:51:00.000-07:00

Week 3:

Asparagus
Radishes
Swiss chard
Arugula
Salad mix
Some other greens
Broccoli

RECIPES:
Fusilli with Italian Sausage & Arugula
- arugula
Wok seared chicken tenders with asparagus and pistachios
- asparagus
Garlic Soba Noodles
- radishes, Swiss chard
Green salad with walnut oil, celery, and radishes
- lettuce mix, radishes
Roasted broccoli with saffron lime butter
- broccoli

Week 2

2010-05-26T20:24:00.000-07:00

Week 2:

Radishes
Strawberries
Bok choy
Baby lettuce mix
Spicy greens mix
Head lettuce
Napa cabbage
Arugula

RECIPES:
Cabbage and radish slaw with peanut dressing
-radishes, Napa cabbage
Pork and bok choy stir fry
- bok choy
Goat cheese arugula pizza
- arugula (and make your own whole wheat pizza crust!)
Spicy greens with warm balsamic vinaigrette
- spicy greens mix
Meyer lemon spring salad with baby lettuce, herbs, almonds, and goat cheese
- lettuce mix
Strawberry ice cream with cocao nibs
- strawberries

Week 1: the first and the last

2010-05-19T16:53:00.000-07:00

Today is a very exciting day - not only is it the first pick up of the CSA season but it is also my last day of surgery! I am just not cut out for the OR. I am meant to be in the clinic talking to people all day and delivering a baby now and then. Plus, the hours were so bad these last two months I have hardly cooked (and sometimes hardly eaten) at all and I miss it so much. I am happy to get back into the kitchen and back to eating better. The other exciting thing about the end of surgery is that it marks the beginning of my fourth, and last, year of medical school. This is going to be a good season!

Week 1:

D'Avignon French Radishes
Red Choy Bok Choy
Mixed Baby Lettuces
Arugula
Pea Shoots
Garlic Scallions
Strawberries

RECIPES:
Spring salad with radishes and pumpkin seeds
- baby lettuce, arugula, pea shoots, radishes
Baby bok choy with sweet chili sauce and garlic
- bok choy
Strawberry arugula salad with ricotta
- strawberries, arugula

It's the final countdown!

2010-05-12T14:13:00.000-07:00

One week until our first CSA pickup of the season!!!

Preparing for the new season: Part 6

2010-05-08T06:35:00.000-07:00

Composting!

Even when you store all your food properly to prolong freshness, plan your meals to use all your food resourcefully, and minimize food waste by preserving you will still find yourself with food scraps from preparation and the occasional limp vegetable forgotten in the back of the fridge. So what better way to not waste these either by turning the trash of today into your food of tomorrow by creating some fabulous compost!

This book is a quick and easy read and is a great place to start: Worms Eat my Garbage by Mary Appelhof

I do a lazy man's version of worm composting. I made my own box out of a large Tupperware container that I drilled holes in for ventilation. Then I made some bedding for my worms, primarily out of newspaper, as outlined in "Worms eat my garbage." Then I bought some worms online (they came in the mail!) and now I just throw my food scraps in there. It has been quite low maintenance and has worked great.

This is a picture of my homemade system from when I was setting it up. That is a big ball of worms in the middle!

Of course you can get much fancier and buy vermicomposting systems online or make elaborate backyard composting systems - it is all about what works for you!

Check out some online resources about vermicomposting:
Worm composting
More worm composting

Or if you live in Columbia, MO you can attend a free composting workshop

Preparing for the new season: Part 5

2010-04-27T06:26:00.000-07:00

Preserving food!

Sometimes you just can't eat everything you get in one week while it is fresh. Not to mention, that you will also want to enjoy some of this delicious food in the middle of winter. Below are some links I've posted in the past about preserving food in addition to a few new ones. I'd like to learn more about canning but most likely will not as I a) am lazy, b) generally do not like the taste of canned food, and c) like any good medical student, am terrified of botulism and doubt my ability to can properly (see point a) to prevent it.

How to freeze fruits & vegetables
Home canning
Home canning, freezing and drying
Fruit leather recipe
Preserves
Tomato sauce
Roasted Red Peppers
Sun-Dried Tomatoes
Pumpkin puree

New links:
Drying herbs
Guide to freezing fresh produce
Homemade Bouillon

More awesome ideas:
50 ways to never waste food again

Preparing for the new season: Part 4

2010-04-17T18:28:00.000-07:00

Keeping your food fresh!

Being a part of a CSA means you are going to get a lot of fresh food all at once, but you can't eat it all right then - you've got to spread it out over the week and you will be very sad if your asparagus goes limp! Here are a few useful links I've found about storing vegetables and keeping things fresh:

Quick and easy pdf file on how to store fruits and vegetables
Storing vegetables
More elaborate guidelines for storing fruits and vegetables
More good ideas for storing vegetables

I'm also going to buy a salad spinner for this year since everything usually keeps better and prepares better when dry and it is hard to dry lettuce without one. I've also thought about getting some of the reusable vegetable storage bags. I don't know too much about them, but they don't cost much so it might be worth trying at least once.

Preparing for the new season: Part 3

2010-04-06T13:18:00.000-07:00

Using your weekly share to plan your meals!

Like I mentioned before, I used to cook by finding a recipe and then go get the ingredients to make that recipe but now with a CSA, my ingredients come first, then it is up to me to figure out what to do with them - which is really a lot more fun! And it can actually make meal planning a lot easier by giving you a framework on which to build your menu for the week. This is how I plan my meals each week, which is still a work in progress and I still have a lot more to learn, but here it is anyway. First, I survey the vegetables I got for the week, for example:
basil, chard, cucumber, delicata squash, garlic, green beans, lettuce, mustard greens, tomatoes, turnips, zucchini

Then I usually think of something I might be craving that might could be made with one or some of those ingredients, like tabbouleh for example:
- that uses tomatoes, basil, and garlic - how convenient! Then perhaps I'll search through my seasonal cookbooks for inspiration or search some of my favorite recipe websites (see the links in the right column) by ingredient and find more recipes that use multiple ingredients like stuffed roasted delicata squash that uses both chard and the squash. Don't forget about other ingredients that you may have to buy at the grocery store or at the farmers market for your recipes. If one recipe calls for goat cheese but you won't use up the whole container in that one recipe, find another way to incorporate the leftovers into your meals for the week so you don't forget about it and let it go to waste (like you would ever forget about such a delicious thing!). And if there is a certain ingredient like asparagus or basil, that looses its freshness the quickest, be sure to eat it first. We'll discuss storing and keeping foods fresh later. Also, this is a chance to get creative - your vegetables may come with things you're not used to - like the greens still attached to your radishes.
So then you come up with things like radish top soup!

The basic idea is to eat as many of your vegetables while they're still fresh, minimize your purchasing of supplemental ingredients, and to not waste anything. Meal planning with the CSA is fun - it is kind of like a logic puzzle to figure out the best way to use your share while getting to eat delicious meals along the way - which is way better than normal logic puzzles that generally do not involve food. So think logically, plan ahead, and find good resources to help you but also listen to your cravings, get creative, and try some new things! Here's another link for some more takes on meal planning:

More meal planning strategies
which is also the place where I got the image at the top of this post from :)

Preparing for the new season: Part 2

2010-03-22T13:00:00.000-07:00

Check out seasonal cookbooks!

I used to just cook by thinking about whatever I wanted to eat, find a recipe and then go buy the ingredients at the grocery store. Joining the CSA reversed this process for me - the ingredients came to me and then I had to figure out what to do with them! This was initially challenging but I think in the end has actually simplified the process of meal planning for me. Good, seasonal cookbooks have been a great help in this department. Below are some of my favorite seasonal cookbooks that I own and a few that I have been wanting to check out.

In Season by Sarah Raven

Sunday Soup by Betty Rosbottom

Simply in Season

Coloring the Seasons by Allegra McEvedy

Local Flavors by Deborah Madison

The Farm to Table Cookbook by Ivy Manning

EatingWell in Season

Now this one isn't a cookbook organized by season but it is my favorite cookbook of all time:

Super Natural Cooking by Heidi Swanson

Preparing for the new season: part 1

2010-03-13T15:29:00.000-08:00

Time to clean up!

In about 2 months the vegetables will start rolling in! Last year was my first year as a member of a CSA and I learned a lot along the way. Now, with a tiny bit more knowledge under my belt, I'm going to be more prepared this year to enjoy my share to its fullest. So in order to pass the time, I'm going to spend the next two months learning more and getting prepared. Step one, though, is going to be cleaning out the kitchen for a fresh start.

Here are some resources for getting cleaned up:

Clean it out!

Make your own cleaning products

Organize your pantry

Organize your fridge

Building a natural foods pantry

One of the many benefits of a deep clean: I discovered some left over pesto, sun-dried tomatoes, and strawberries buried deep in my freezer. I will enjoy eating those but I really can't wait for the fresh stuff!

Only 16 Days!

2010-03-04T17:20:00.000-08:00

Only 16 days until the Columbia Farmer's Market opens!
http://www.columbiafarmersmarket.org/
Opening Day is Saturday, March 20, 2010. There should be scallions, broccoli, lettuces, cauliflower, and herbs, and of course all of the year-round products that are usually available. The seasons always seem to change at just the right time and this is good because I am very tired of winter weather and winter foods and am ready for some spring!

Unfortunately, there are still two more months until the CSA shares start rolling in . . . but the time will fly by, especially for me since I will be on my surgery rotation until then. The CSA should just be getting started when I'm finished with surgery so that will be a nice treat at the end of two hard months. Don't forget to find and sign up for your own CSA:
http://www.localharvest.org/csa/

Here are some recipes to pass the time while we are waiting for Spring and the good food to start!
Lamb Ragu
Roasted vegetables
Roasted broccoli with saffron lime butter
Feta sun-dried tomato turkey sliders
Garlic soup
Maple apple walnut muffins

Root Beer Round Up!

2010-02-13T08:53:00.000-08:00

(This is unrelated to my CSA recipe journal but I needed somewhere to chronicle the results of our great root beer taste testing we held last night.)

It all started maybe a year ago, when Colin and I started buying different root beers around town and trying them out. We were mainly getting them from the natural foods store and tried Virgil's, Natural Brew, Maine Root and probably some others. I argued that Virgil's was my favorite and Colin thought Natural Brew was the best. So we decided we would have a little blind taste testing and settle it once and for all. So slowly I started buying up a few root beers here and there to store until we had enough to do our taste testing. But then things got a little out of hand . . . and before I knew it, we had 15 different root beers in our possession. I had requested suggestions on Facebook and of course had to try all of those, and then read other peoples root beer reviews online and had to get those and thanks to websites like Soda Samurai we ended up with a lot of root beer. We decided a lot of root beer would go to waste if we just tasted it ourselves and thought we could use a couple other opinions to help make the rank list so we enlisted the help of our friends Casey and Lauren. So here is how it went down:

THE ROOT BEERS:

These are the root beers we tested in alphabetical order:
Berghoff (Chicago, IL)
Boylan (Haledon, New Jersey)
Capt'n Eli's (Portland, Maine)
Dad's (Chicago, IL)
Fitz's (St. Louis, MO)
Gale's (Riverwood, IL)
Jones (Seattle, WA)
Lost Trail (Louisburg, KS)
Maine Root (Scarborough, Maine)
Natural Brew (Orrville, Ohio)
Sea Dog (Portland, Maine)
Sioux City (Whitestone, New York)
Sprecher's (Milwaukee, Wisconsin)
Thomas Kemper (Seattle, WA)
Virgil's (Los Angeles, California)

There are A LOT more root beers in the world than I thought. I believe one site listed 2530 brands! So we obviously are barely even touching the surface of the root beer world. We had to limit it so these are the 15 we tried. I'm sure we missed lots and lots and lots of other delicious root beers out there.

THE METHOD:

Lauren and I prepared cups of each root beers in cups labeled with letters and the boys prepared the same for us. We kept track of which letter was which root beer for which person on one of the sheets below:

Then we began the tasting. Everyone kept notes on a sheet labeled with the letters. Then everyone ranked the root beers 1 through 15 best to worst. I got these chalkboard place mats as a wedding shower gift and used them to create a place for people to put their root beers in order:
Then the tasting began!
This is Casey. He should have written up this report instead of me. He wrote the best descriptions for his taste testing that involved adjectives like "honest" and "whiny" and "comical". In between root beers we had water and crackers for cleansing the palate. It took a lot of tasting and retasting but then everyone had their final order locked in.
We then got out the keys and everyone figured out which root beer was which.

THE RESULTS:

We tallied our individual lists and made a final rank list. The final results are:

1. Lost Trail
2. Sioux City
3. Capt'n Eli's
4. Berghoff
5. Fitz's
6. Boylan
7. Thomas Kemper
8. Jones
9. Sea Dog
10. Gale's
11. Sprecher's
12. Virgil's
13. Maine Root
14. Natural Brew
15. Dad's

The Delicious Top Five!

Below is a chart of the results and each individuals rank list:
As you can see while there were some consistencies between the four of us, there were a couple of outliers that deserve honorable mention.

First, Boylan:
Boylan was ranked 1st, 4th, and 5th by Casey, Linsey and Lauren respectively but 15th by Colin. It had a very unique and fruity flavor - almost like it was a whole new breed of root beer. I have to say it is one of my new favorites but Colin just thought it was too unlike root beer for him I guess.

Second honorable mention, Gale's:
This one was ranked very highly by the guys and very low by the girls. The guys would describe it as "cinnamon-y" and I think Lauren described it best as tasting like "your grandma's soap." Even after tasting it again and discussing it after the results were revealed the issue remained contentious and very much split along the gender line. Which is fine with me, I can drink all the Boylan and Colin can have all the Gale's.

DISCUSSION:

Overall, the root beers seemed to fall into categories of very sweet, vanilla-y, or more medicinal. It probably depends a lot on what you are looking for in a root beer which ones you will like. Overall for us, the highest ranking root beers had more vanilla undertones like Lost Trail and Sioux City, the almost overly sweet ones fell in the middle like Jones and Thomas Kemper, and the medicinal ones were our least favorites. I found it funny that Colin and I both ranked our once professed favorites, Natural Brew and Virgil's, very poorly. We were also somewhat interested if we would prefer sodas with cane sugar to those with high fructose corn syrup. However, we only included two with HFCS, Sprecher's and Dad's, so it isn't really fair to compare in this set up, but Sprecher's was verging on the edge of too syrup-y sweet and Dad's was the clear overall loser among all of us, I described it tasting like pepper-y medicine. I was a bit embarrassed at first that I ranked Sioux City as my #1 but they have recently reformulated to get rid of the HFCS and replaced it with cane sugar and it really is quite good. It almost has a hint of cream soda to it. So I will again leave you with the top 5, very delicious - I recommend them all! Go forth and find your favorite root beer!

The Root Cellar

2010-01-28T13:55:00.000-08:00

The Root Cellar is a great place to get local food products year round. They have everything from produce, meat, eggs, milk, breads, cheeses, dry goods and lots more! Here's a bit more about them from their website:

"We at the Root Cellar believe that the body is a shrine:

What you put in it is the first stop of the energy that will come out.

What better philosophy than eating clean local fresh food.

By building a healthy circle of supporting the farmers in our community who work hard everyday to earn your food dollar you too can be part of galvanizing your community against urban sprawl, water contamination, excessive fossil fuel consumption, monetary exportation and help make lay the ground work for your state to be more food secure. Support Missouri farmers buy local food. Shop at the Root Cellar! Leave some heritage for future generations.

*Special note: In addition to being an all Missouri grocery the Root Cellar also is a microprocessor of local foods with produce exclusively from area farmers.

We hand craft in small batches salsas, pasta sauces, jams, butters, hot sauces, frozen pizzas and seasonal pies."

The Root Cellar is located at 814A E. Broadway Columbia, MO 65201. Learn more at their website or better yet, go check them out and enjoy some delicious local food!

An Ode to Goat Cheese

2010-01-21T19:08:00.001-08:00

Few things in life are more delicious than goat cheese, and that is why we are so lucky here in Columbia to have our own local, Goatsbeard Farm, makers of all fine, local goat cheese. This is a delicious local food item to enjoy even in the winter. Their fresh cheeses are not always available but the aged cheeses and feta-style are available year round. You can find them at the farmer's market, Clover's, the Root Cellar, and Hy-Vee. You can visit their website by clicking here to learn more. They also have recipes posted at their site but here are some of my favorite recipes with goat cheese:

Red pepper risotto
Goat cheese with fresh dill and paprika
Goat cheese pesto
Red pesto ravioli
Spring wild rice salad
Squash, black bean, and goat cheese tamales
Wheat berry salad from "Super Natural Cooking" by Heidi Swanson
Potato leek pizza from "The Pioneer Woman Cooks" by Ree Drummond
(you MUST get these last two cookbooks and try these recipes!)

Thank you goats for your delicious cheese!

A Movie to Watch

2010-01-09T10:28:00.001-08:00

FOOD, INC.

It will make you very depressed about the world, but it is worth watching - and will get you excited about all the local food that will be available in a few short (long?) months!

Here's the trailer for Food, inc:

Winter squash

2009-12-19T08:02:00.001-08:00

Check out these recipes for winter squash:
Butternut squash recipes
Acorn squash recipes
Spaghetti squash recipes
Delicata squash recipes

Winter Reading

2009-12-09T17:18:00.000-08:00

Animal, Vegetable, Miracle
by Barbara Kingsolver

In Defense of Food: An Eater's Manifesto
by Michael Pollan

The Omnivore's Dilemma
by Michael Pollan

Use your pumpkins!

2009-11-18T08:03:00.001-08:00

Pumpkin spice pancakes
Pumpkin muffins
Curried Coconut-Pumpkin Stew
Pumpkin puree
Roasted pumpkin with shallots and sage
Toasted pumpkin seeds
Pumpkin pie
Thai spiced pumpkin soup
Pumpkin bread
Chocolate pumpkin cake

End of the season . . .

2009-11-07T13:24:00.000-08:00

25 weeks of delicious, fresh and local vegetables have come to an end! I'll post a few things throughout the winter like recipes for winter squash, recipes for frozen and preserved foods, good books to read about eating locally, and other local food products you can get year round. I posted some pumpkin recipes in the recipes by ingredient section. I already am looking forward to next year!

Week 25

2009-10-29T19:19:00.000-07:00

Chard
Eggplant
Fennel
Leeks
Lettuce
Radishes
Tomatoes

Week 24

2009-10-24T18:26:00.000-07:00

Bok choy
Celery root
Bell pepper
Fennel
Green onions
Lettuce
Peppers
Sugar snap peas
Tomatoes
Turnips

RECIPES
Celery root soup
- celery root, leek
Glazed turnips with scallions and parsley
- turnips, green onions
Herb risotto
- fennel, bell pepper
Roasted poblano and chicken chowder
- poblano pepper

Week 23

2009-10-20T19:01:00.000-07:00

Oops! After 22 weeks of remembering, we forgot to pick up our share! And - I'm out of town for the month of October so I haven't been able to enjoy our October shares or come up with recipes. Hopefully we'll remember tomorrow!

Week 22

2009-10-10T18:22:00.000-07:00

Beets
Carrots
Celery
Fennel
Garlic
Leeks
Radishes
Tomatoes

RECIPES

Week 21

2009-09-30T15:44:00.000-07:00

Garlic
Green beans
Green onions
Red bell pepper
Spinach
Sugar snap peas
Sweet potato
Tomatoes
Turnips

RECIPES:
Five-Spice Shrimp & Vegetable Packets
- red bell pepper, sugar snap peas, garlic
Garlic Soba Noodles
- green onions, spinach
Sweet Potato and Turnip Gratin
- sweet potato, turnips
Butternut Squash, Turnip and Green Bean Quinoa
- turnips, green beans, green onions, garlic
Roasted Tomato Tabbouleh
- tomatoes, green onions, garlic

Sun Dried Tomatoes

2009-09-26T11:27:00.000-07:00

A rainbow of tomatoes cut up and ready for sun-drying

Week 20

2009-09-23T16:40:00.000-07:00

Basil
Beets
Bell pepper
Carrots
Garlic
Green beans
Leek
Pepper
Tomatoes
Yellow squash

RECIPES
Vibrant, Tasty Green Beans
- green beans, leek
Rustic Potato Leek Soup
- leek, garlic
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
- basil, garlic, tomatoes (sun dry your own for the recipe instead of using jarred)
Summer Squash Gratin
- yellow squash
Roasted Beet Wedges
- beets
Carrot Vichyssoise
- carrots, garlic, leeks

Week 19

2009-09-16T19:31:00.000-07:00

Basil
Chard
Cucumber
Delicata squash
Garlic
Green beans
Lettuce
Mustard greens
Tomatoes
Turnips (I'm not sure???)
Zucchini

RECIPES:
Roasted Tomato Tabbouleh
- tomatoes, basil, garlic
Delicata Squash Bisque
- delicata squash
Zucchini Orzo
- zucchini
Almost Cheeseless Pasta Casserole
- chard, squash
Zucchini Noodles with pesto
- zucchini, basil, oven dried tomatoes
Roasted Delicata Squash stuffed with white beans, greens and sage
- squash, chard

Preparing for Winter

2009-09-13T13:20:00.000-07:00

How to freeze fruits & vegetables
Home canning
Home canning, freezing and drying
Fruit leather recipe
Preserves
Tomato sauce
Roasted Red Peppers

Week 18

2009-09-09T19:10:00.000-07:00

Beets
Green beans
Green onions
Jalapeno
Peppers
Potatoes
Tomatoes
Yellow squash

RECIPES
Stuffed poblano peppers in a chipotle sauce
- peppers
Cheese-Stuffed Poblanos with Tomato Sauce
- peppers
Sizzled green beans with prosciutto and pine nuts
- green beans
Pico de Gallo
- tomatoes, jalapeno
Beet Ravioli
- beets
Pesto-Topped Grilled Summer Squash
- squash

Week 17

2009-09-02T17:31:00.001-07:00

Bell pepper
Cantaloupe
Carrots
Cucumbers
Garlic
Green beans
Peppers
Sweet potatoes
Tomatoes

RECIPES:
Roasted Sweet Potato Skins
- sweet potatoes
Packet-roasted balsamic green beans and peppers
- green beans, bell peppers
Cheese-Stuffed Grilled Peppers
- peppers
Sun-Dried Tomatoes
- tomatoes

Week 16

2009-08-26T18:21:00.000-07:00

Beets
Bell peppers
Edamame
Eggplant
Garlic
Honeydew
Jalapeno
Onions
Peppers
Potatoes

RECIPES:
Eggplant Parmesan
- Eggplant
Warm Quinoa Salad with Edamame and Tarragon
- Edamame
Bruschetta
- Tomatoes, garlic
Roasted Beet and Goat Cheese Salad
- Beets, garlic
Lamb Chili
- Jalapeno, bell pepper, Anaheim pepper, onion, garlic

Week 15

2009-08-21T15:34:00.000-07:00

Beets
Cucumber
Edamame
Garlic
Green beans
Onions
Peppers
Sweet potatoes
Tomatoes

RECIPES
Roasted Beets 'n' Sweets
- beets, sweet potatoes
Japanese Cucumber Salad
- cucumber
Summer Green Bean Salad
- green beans, tomatoes
Edamame Lo Mein
- edamame, peppers
Bean Burgers with Spicy Guacamole
- red onion, garlic

Week 14

2009-08-12T19:38:00.000-07:00

Basil
Bell pepper
Carrots
Cucumber
Edamame
Garlic
Green beans
Jalapeno
Onions
Peppers, other/miscellaneous
Tomatoes

RECIPES:
Cherry Tomato Couscous
- cherry tomatoes, cucumber, basil
Pollo Poblano
- Poblano pepper
My Guacamole (See below)
- jalapeno, red onion, garlic
Edamame and Grilled Corn Succotash from The Ultrametabolism Cookbook by Mark Hyman - page 141

My Guacamole:
1 avacado, smashed
1 jalapeno, diced
1 tablespoon diced tomato
1 1/2 tablespoons diced red onion
1 tablespoon chopped cilantro
1 clove of garlic, diced
Splash of lime juice
Sea salt and fresh ground pepper to taste
Directions: just mix it all together!

More Tomatoes!

Beautiful peppers!

Week 13

2009-08-05T16:17:00.001-07:00

Cantaloupe
Chard
Cucumber
Eggplant
Garlic
Green beans
Green onions
Jalapeno
Peppers
Tomatoes

RECIPES
Baba Ghanouj
- Eggplant, garlic
Salsa Rojo
- Tomatoes, poblano pepper
Cucumber Salad
- Cucumber
Swiss Chard Frittata
- Chard
Braised Green Beans & Summer Vegetables
- Green beans, cherry tomatoes
Lemon-Dill Green Beans
- Green beans

Week 12

2009-07-30T18:21:00.001-07:00

Bell pepper
Cucumber
Green beans
Green onions
Jalapeno
Lettuce
Okra
Potatoes
Tomatoes

RECIPES
Tomato Sauce
- Tomatoes
Okra, Corn & Tomatoes
- Okra, tomatoes
Vibrant Tasty Green Beans
- Green beans
Rustic Potato Chowder
- Potatoes, green onions
Pizza with Pepper, Onion and Feta
- Bell peppers (Make your own pizza crust!)

Week 11

2009-07-22T17:28:00.001-07:00

Beets
Bell pepper
Fennel
Garlic
Green onions
Lettuce
Okra
Tomatoes
Turnip greens
Squash

New this week: fennel & okra

Are these turnip greens?!

RECIPES
Golden Tomato Soup with Fennel
- fennel, tomatoes, garlic
Seared Halibut with Tomato, Fennel, Red Onion, Cucumber and Mint Salsa
- tomatoes, fennel
Rice & Okra
- okra, green onions, garlic
Easy Indian Style Okra
- okra
Turnip Greens
- turnip greens

Week 10

2009-07-15T16:17:00.001-07:00

Basil
Bell pepper
Cucumber
Eggplant
Garlic
Italian Flat Beans
Lettuce
Onions
Tomatoes

RECIPES
Salmon & Eggplant Curry
- eggplant, garlic, basil
Eggplant Pomodoro Pasta
- eggplant, garlic, tomatoes, basil
Otsu
- cucumber
Pizza with Pepper, Onion and Feta
- bell peppers, onion

Blackberries are at the market now!

Week 9

2009-07-08T18:57:00.000-07:00

Basil
Bell peppers, beautiful and purple!
Cucumbers
Elephant garlic
Italian Flat beans
Onions
Tomatoes
Yellow squash
Zucchini

RECIPES
Garlicky Romano Beans
- Italian flat beans
Italian flat green beans with tomatoes and garlic
- Italian flat beans, basil, garlic, tomoatoes
Zucchini Cakes
- Zucchini, garlic
Shrimp & Penne
- Basil, garlic
Sauteed Chicken with Yellow Grape Tomatoes
- Tomatoes, basil, garlic

Sauteed Chicken with Yellow Grape Tomatoes

Week 8

2009-07-01T17:15:00.001-07:00

Basil
Bell pepper
Beets
Elephant garlic
Lettuce
Spring onions
Tomatoes
Zucchini

World's cutest little zucchini!

Elephant garlic!

RECIPES:
Pesto
- lots of basil!
Roasted Beet Crostini
- beets, garlic

Week 7

2009-06-25T16:11:00.000-07:00

Basil
Bok choy
Lettuce
Napa cabbage
Onions
Yellow squash
Zucchini

RECIPES
Steamed Napa rolls
- Napa cabbage
Farmer's Market Squash Saute
- Zucchini, yellow squash, basil
Spicy Beef with Shrimp & Bok Choy
- Bok choy

Week 6

2009-06-17T16:07:00.001-07:00

The food is so beautiful!

Basil
Beets
Carrots (alas, I am allergic to these, I miss eating carrots)
Cucumber
Garlic scapes
Lettuce
Radishes
Sugar snap peas (I just eat these like carrots since I can't eat the carrots)

RECIPES:
Garlic Scape Pesto
- Garlic scapes
Roasted Beet Wedges
- Beets
Radish and Sesame Soy Noodle Salad
- Radishes, cucumber
Tzatziki Sauce
- Cucumber
Five-Spice Shrimp & Vegetable Packets
- Sugar snap peas
Otsu from "Super Natural Cooking" by Heidi Swanson (page 62)
- Cucumber
Garlic Scape Soup from "Super Natural Cooking" by Heidi Swanson (page 146)
- Garlic scapes
Big Rig Pasta (recipe below)
- Basil

Big Rig Pasta
My recreation of my favorite pasta dish from Oregano’s in Tucson, AZ.

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
¼ cup chopped onion
¼ cup sliced fresh basil
1 14.5 oz can of petite diced tomatoes
1-3 chipotle peppers in adobo sauce, deseeded and chopped (depends how spicy you want it!)
Salt to taste
1 cup heavy cream (or soy milk)
1 teaspoon adobo sauce
Fresh parmesan cheese

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add basil and tomatoes and cook 3-4 min. Add chipotle peppers and cook 3 more minutes. Add salt to taste. Transfer contents of skillet to food processor. Combine cream/soy milk with adobo sauce. Add to food processor and puree. Toss with rigatoni pasta and top with fresh parmesan cheese and fresh basil!

A delicious CSA dinner with bread from Uprise Bakery!

Week 5

2009-06-10T20:41:00.000-07:00

Beets
Garlic scapes
Radishes
Romaine Lettuce

Look at these lovely beets - beautiful!

Garlic Scapes!

RECIPES
Roasted Beets and Sauteed Beet Greens
-beets
Roasted Beets 'n' Sweets
-beets

Week 4

2009-06-03T15:33:00.001-07:00

Asparagus
Purple lettuce
Green and curly lettuce
Napa cabbage
Pea sprouts
Turnips

Apparently there is a bit of a lull in the growing/harvesting season this time of year but I still think we're eating pretty well and there are lots of things to look forward to that will be coming in the next few weeks!
RECIPES
Japanese Pizza
-cabbage, chives (from last week)
Pea Sprouts and Noodles Stir Fry
-Pea sprouts
Pancetta and Arugula Pasta
-Arugula (from last week)
Soba Noodle Salad with flank steak
-cabbage
Grilled Asparagus
-Asparagus

Pea sprouts and Noodles Stir Fry
Sesame oil
Garlic
Ginger
Crushed red pepper flakes
Soy sauce
Oyster sauce
Pinch of sugar
Chinese wheat noodles (I used udon)
Pea sprouts

Saute garlic and ginger in oil. Add red pepper flakes, soy sauce, oyster sauce and sugar to make a sauce. Add cooked noodles. Blanch pea sprouts in left over boiling noodle water for 30 seconds then add to noodles and stir. Thin sauce with noodle water as needed.

Pancetta and Arugula Pasta
(From "50 great pasta sauces" by Pamela Sheldon Johns)
1/4 cup extra virgin olive oil, plus 1 tablespoon for tossing pasta
4 ounces pancetta, diced
1 onion, diced
1 pound fresh or dried pasta
3 cups arugula
Sea salt and freshly ground black pepper to taste

1. In medium saute pan, heat 1/4 cup olive oil over medium high heat. Saute the pancetta and onion until golden brown. 5 to 6 minutes. Set aside and keep warm.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the olive oil.
3. Add the arugula to the pancetta and cook over medium heat, stirring, just to wilt slightly. Season with salt and pepper. Turn the pasta into a warmed serving bowl, toss with the arugula mixture, and serve at once.
Serves 4.

Soba Noodle Salad with Flank Steak
(From "Clean Eating" May/June 2009)
4 oz. soba noodles
1 lb flank steak
2 tsp olive oil
1 cup Napa cabbage, shredded
1 cup carrots, shredded (I left out the carrots since I'm allergic to them and they aren't in season right now anyways . . .)
1 cup fresh bean sprouts
1/4 cup fresh cilantro, chopped
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tsp fresh ginger, minced
2 tsp sesame oil
1/2 tbsp sesame seeds

1. Cook noodles according to package directions.
2. Slice steak across the grain into strips (about 1/4 inch thick by 2 inches long). Heat oil in a saute pan over medium-high heat and cook meat for 5 to 6 minutes or until no longer pink in the middle; drain, set aside.
3. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro; add steak strips.
4. Prepare dressing: in a small bowl, whisk together all dressing ingredients; pour over steak and toss gently. Let steak cool and, for best flavor, refrigerate for 2 to 3 hours before serving; salad can stay refrigerated for up to 4 days.

Strawberries!

2009-06-02T07:16:00.000-07:00

I grew these myself!

Strawberry-Orange Muffins

Strawberry Popsicles
1 cup whole strawberries, tops removed
1/2 cup milk
Sugar or agave nectar to taste

1. Place all ingredients in blender and blend until smooth
2. Pour into popsicle molds and freeze
Makes about 4 popsicles

Week 3

2009-05-27T16:12:00.000-07:00

Arugula
Chard
Chives
Lettuce mix
Pea sprouts
Spinach
Strawberries
Turnips

RECIPES:
Wild Fried Rice
-Pea sprouts
Apple and Walnut Salad
-Lettuce mix and arugula
Penne Rosa
-Spinach

I am planning to make the Garlicky Greens from week 1 with the chard again because it was delicious!

Apple and Walnut Salad
Salad mix
Arugula
Green apple, chopped
Candied walnuts
Feta cheese
Balsamic vinaigrette

Penne Rosa
(this is my attempt to copy a recipe from Noodles & Co. - I think it's easier to eat more spinach when it's wilted, and we have LOTS of spinach to eat)

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
1/2 cup chopped onion
1 14.5 oz can of petite diced tomatoes
Crushed red pepper flakes
Salt to taste
1 cup heavy cream (or soy milk)
Spinach
Feta cheese
Penne pasta

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add tomatoes and crushed red pepper flakes and cook 3-4 min. Add salt to taste. Transfer contents of skillet to food processor. Add cream to food processor and puree. Wilt spinach. Combine sauce, spinach and penne. Top with feta cheese

How to Roast Beets (From the NYTimes)
Preheat the oven to 425 degrees.
Cut the greens away from the beets, leaving about 1/4 inch of stems.
Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish).
Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes.
They’re done when they’re easily penetrated with the tip of a knife.
Remove from the oven and allow to cool in the covered baking dish.
Cut away the ends and slip off the skins.
Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.

Week 2

2009-05-21T13:28:00.000-07:00

Asparagus
Basil
Bibb lettuce
Bok choy
Salad mix
Spinach
Strawberries
Turnips

Recipes:
Strawberry spinach salad
-spinach, strawberries
Lettuce wraps
-bibb lettuce, radishes
Chicken fried rice with bok choy
-bok choy
Asparagus stir fry
- asparagus, spinach, basil
Straw and hay fettuccine (Recipe to follow)
-asparagus, spinach

Straw and Hay Fettuccine Tangle
with Spring Asparagus Puree
From: "Super Natural Cooking" by Heidi Swanson

1 bunch asparagus spears, trimmed and halved crosswise
3 handfuls of baby spinach leaves
2 cloves garlic
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup toasted pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine grain sea salt
4 ounces dried spinach fettuccine, or 6 ounces fresh
4 ounces dried egg fettuccine, or 6 ounces fresh

Bring 2 pots of water to a rolling boil, one large and one medium. You'll use the large one to cook the pasta and the medium one to blanch the asparagus.

To make the asparagus puree, salt the asparagus water and drop the spears into the pot. Cook for 2 or 3 minutes, or until the spears are bright green and barely tender. Drain and transfer to a food processor (preferably) or a blender. Add the spinach, garlic, the 1 cup Parmesan, and 3/4 cup of the pine nuts. Puree and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. It should be the loose consistency of a pesto; if too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, then taste and adjust the seasoning.

Salt the pasta water well and cook the pasta until just tender; you'll need less time for fresh pasta, more time for dried. Drain and toss immediately with 1 cup of the asparagus puree, stirring in more afterward depending on how heavily coated you like your pasta. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesean, and a quick drizzle of extra-virgin olive oil.

Serves 4-6

Week 1

2009-05-21T12:33:00.001-07:00

First delivery of the season!

Radishes
Lettuce mix
Spinach
Pea sprouts
Chard

Recipes:

Garlic Soba Noodles
-radishes and spinach
Garlicky Greens
-chard
Radish Top Soup
-radishes and radish greens

Welcome to my CSA Recipe Journal!

2009-05-21T12:30:00.000-07:00

This is my collection of seasonal recipes that use the ingredients I receive from my CSA!

My Food Philosophy:
There is no "good" food or "bad" food. Food should not be associated with guilt. Food is not "sinful" or "evil." I don't want to hear about food "going straight to your hips" or how you will "redeem" yourself from eating something "evil" by running on a treadmill for so many minutes. I also don't want to hear food described as "low-cal", "low fat", "fat melting", etc. I think it is unhealthy to think of only calories, body image, and guilt when eating. This leads to disordered thinking and disordered eating. Instead, when I eat food I want to be thankful to God for providing the food, be amazed by the miracle of how food grows, appreciate the farmers who grew and raised it, enjoy the process of preparing it, savor the taste of it, know that it is nourishing my body and celebrate the joy of sharing a meal with family and friends. I try to make my meals around fruits, vegetables, truly whole grains, and protein. I think it is important to eat a variety of foods and to try new foods, but I am also a fervent believer in the importance of how a food is grown, harvested and prepared to make it palatable and enjoyable. I believe food should be whole, local, seasonal, organic and homemade whenever possible (especially when it comes to meat and dairy!). This is the philosophy underlying my selection of the recipes found here - so go forth and enjoy healthy eating with joy!

(Also find recipes by ingredient)