CSA Week 10

Freshly harvested Carrots

Hello CSA Members!

Here is what we *hope* to bring you for Week 10 of our CSA:

REGULAR SHARE
Herb Choice
CHOICE: Beets OR Turnips OR Kohlrabi
New Potatoes
CHOICE: Zucchini OR Carrots
Grilling Onions – Mixed
CHOICE: Braising Mix OR Arugula OR Fennel
CHOICE: Kale OR Head Lettuce

LARGE SHARE ADDITIONS
Double New Potatoes
Double Choice: Zucchini OR Carrots
One other item

FRUIT SHARE
Cherries
Apricots

Posted in 2019, Newsletter | Leave a comment

Zucchini Ricotta Ravioli

My CSA pick-up day is Monday. Sunday late afternoon I try to clean out my refrigerator and use up all my vegetable odds and ends from the week to make dinner Sunday night. I have a some go-to meals to use up leftovers; calzones , frittatas, and ravioli are a few I have mentioned here. Six years ago (! six years!) I posted an easy winter squash ravioli made with wonton wrapper. I thought it might be time to dust off that post and do a summer ravioli.

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You’ll need;

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  • Gyoza or Wonton wrappers (one is round the other square, your choice)
  • 1 cup (about) of cooked vegetables. I had zucchini and chard but anything you have will be delicious. Corn, peas, spinach are all good too.
  • 1 cup of cheese I like to mix ricotta and another cheese, this time I used a little Parmesan
  • Salt, pepper and a little lemon zest or chopped herbs are nice. I had some basil I added
  • Tomato sauce, broth or just butter and oil for serving

Method

 

  1. Put some water on to boil and warm whatever sauce you are using in a separate pan.
  2. Chop up the vegetables you are using and mix them with the cheeses and seasonings. You can’t go wrong here. Use up all the odds and ends you have for the filling, if you have too much to fill the ravioli add what is left to what ever sauce you use.
  3. Use a pastry brush to brush some water around the edges of the wrappers to seal the edges. You can make them round and top one wrapper with another or fold them in half like Chinese dumplings. Make sure they are really sealed or you will lose your filling in the boiling water.
  4. Boil the filled ravioli for 2 minutes, drain and transfer to a bowl and top with sauce or broth or just butter.

 

Five or six round ravioli is a good size portion and 7 or 8 the half moon size is plenty.  I had some fava beans leftover and added them to some broth, this tasted like a restaurant meal- using leftovers! Bonus, it was ready in about a half hour.

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Use your imagination and leftovers!

Have a great week, see you at pick-up.

Mo

 

 

 

Posted in 2019 | Leave a comment

CSA Week 9

Hello CSA Members!

Here is what we *hope* to bring you for Week 9 of our CSA:

REGULAR SHARE
Herb Choice
CHOICE: Beets OR Turnips OR Kohlrabi
CHOICE: New Potatoes OR Cauliflower
CHOICE: Zucchini OR Carrots
Grilling Onions
CHOICE: Salanova Mix OR Braising Mix OR Arugula
CHOICE: Kale OR Head Lettuce

LARGE SHARE ADDITIONS
Double Choice: Zucchini OR Carrots
Double Choice: Kale OR Head Lettuce
Garlic

FRUIT SHARE
Cherries
Apricots

Posted in 2019, Newsletter | Leave a comment

Collard Green Wraps

Last year I did a post on collard green roll-ups. I have been making wraps a little differently now so I thought I would share this method and let you decide which you like best.

This way the collard wrap is more tender and a beautiful bright green. It only takes about 10 minutes to prepare. I think it is worth the little extra effort. You can fill these with any ingredients you use in sandwiches, tacos, burritos or wraps. I mentioned in the other post, you can pre-make several of these at a time and store them them in the refrigerator until you need them. They don’t get soggy like bread or tortillas.

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Or, you can prepare only the collards and store them in the refrigerator, just like tortillas or other wraps. It’s really handy. They keep for about a week so you can make a quick healthy satisfying meal anytime.

Here is how I make the wrap. You need to shave the thick stem down so they wrap better and don’t break also the stem is a little too thick to eat uncooked or just blanched. I showed how to do this in more detail the other post so check it out if you are unfamiliar with how it’s done.

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Next get some water boiling, prepare an ice bath and grab some clean tea towels for drying the collards when you remove them from the ice bath. When the water boils quickly blanch the greens for about 2 or 3 minutes, then shock them in an ice bath to cool them completely.

Dry them (completely dry) on your clean tea towel.

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They are ready to use or you can store them for meals later in the week.

I made some breakfast burritos and some salad wraps and saved a few to use later.

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Yeah, those are tater tots.

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Like I said, you can make them and store them for later. Just roll them and don’t cut them until you are ready to eat them.

These are fun to make and fun to eat and really filling. You don’t miss the carbs at all,  I can’t believe I am saying that being the carb queen,  but it’s true.

Let me know if you try these or the other ones and which you like best.

Have a great week and I’ll see you at pickup.

Mo

 

 

 

 

Posted in 2019, Collards, Recipes | Leave a comment

CSA Week 8

Hello CSA Members!Zucchini Flowers

Here is what we *hope* to bring you for Week 8 of our CSA:

REGULAR SHARE
Herb Choice
CHOICE: Beets OR Kohlrabi
CHOICE: Fava Beans OR Turnips
Zucchini
CHOICE: Spring Onions OR Garlic
CHOICE: Salanova Mix OR Braising Mix OR Romaine
CHOICE: Kale Type OR Collards

LARGE SHARE ADDITIONS
Fava Beans AND Turnips
Carrots
One other item

FRUIT SHARE
Cherries

Posted in 2019, Newsletter | Leave a comment

Green Salad with Herb Buttermilk Dressing

I love a big fat satisfying salad. I love to make full meals with just my CSA share.

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I have made this twice this week for dinner and all we added was bread and cheese one day, the other day we had it with leftover grilled lamb.

I slightly adapted this recipe to use what I had.  Here are the ingredients I used.

1/2 cup buttermilk
1/2 cup mayonnaise
2 teaspoon  red wine vinegar
2 teaspoon whole grain mustard
a generous 1/2 cup of mixed fresh minced herbs like chives, dill, basil, garlic scapes, or mint
1/4 teaspoon kosher or sea salt
freshly ground black pepper
1 pound blanched snap or snow peas, green beans or edamame or fava beans
1 head Boston or Romaine lettuce or salad greens mixed

1. Bring a large pot of salted water to a boil. Prepare an ice bath in a separate bowl.

2. Drop whatever peas or beans you are using in the boiling water and cook until tender-crisp, 2 to 3 minutes. Remove the peas or beans with a slotted spoon and drop in the ice water to cool them quickly. As soon as they are cool, remove them from the ice water and let them drain.

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3. In a medium-sized bowl, whisk together the buttermilk, mayonnaise and what ever herbs you are using,  along with the vinegar, mustard, 1/4 teaspoon salt and black pepper. Taste, and add extra salt, if it needs it.

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4. Put the lettuce leaves in a salad bowl. Pat the peas dry with a towel and add them to the bowl.

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Pour half the dressing over the salad and mix thoroughly add more dressing if it needs it. I served the extra dressing on the side and we dipped the grilled food into the dressing, it was that good.

Summer is here and we are starting to get warm season vegetables so enjoy the lettuce we are getting before it gets too hot and it is gone.

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Have a great week and I’ll see you at pickup.

Mo

 

Posted in 2019, Beans, Herbs, Peas, Recipes, Salads | Leave a comment

CSA Week 7

Hello CSA Members!

Here is what we *hope* to bring you for Week 7 of our CSA:

REGULAR SHARE
Herb Choice
Sugar Snap Peas
Fava Beans
CHOICE: Beets OR Kohlrabi OR Turnips
CHOICE: Spring Onions OR Garlic
CHOICE: Salanova Mix OR Braising Mix
CHOICE: Kale Type OR Collards

LARGE SHARE ADDITIONS
Double Sugar Snap Peas
Zucchini
Carrots

FRUIT SHARE
Cherries

Posted in 2019, Newsletter

Vegetable Carbonara

I posted a recipe for Carbonara last year. I make it so often I thought I would re-post it to show how versatile basic preparations and recipes can be.

This time I used up all my vegetable and mushroom odds and ends I had lurking in the refrigerator. I used more vegetables and less pasta than I did in the original post. Also, instead of topping it with breadcrumb I used coconut bacon.

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We enjoy this dish again and again. I hope you will try it and let me know how you liked it.

See you at pickup.

Mo

 

 

Posted in 2019, Broccoli, Eggs, Garlic, Greens, Miscellany, Peas, Recipes

Kohlrabi Bistro Salad with Coconut Bacon

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I love kohlrabi and I love main dish salads. I had this for dinner last night and again for lunch today.

I pretty much used this idea/recipe, but as always I used what I had. I made the dressing, and peeled and cut up my kohlrabi following the recipe, then I added some beautiful broccoli, Salanova lettuce  and peas from this weeks CSA share.

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Instead of using bacon as called for in the recipe I used coconut bacon. I just posted a recipe for it. I hope you check it out.

Then dig in.

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Have a great week.

Mo

 

 

Posted in 2019, Kohlrabi, Recipes

Coconut Bacon

Crispy, smoky, salty and a little sweet.

So many salad and vegetable main and side-dish recipes call for bacon. If you are anything like me, at least 1/2 my family and friends are non-meat eaters. Bacon does bring a chewy satisfying finishing element to dishes, and just leaving it off is unsatisfying. At least it is unsatisfying to me.

Coconut bacon solves this dilemma, everyone can eat this and so far, everyone I have fed it to loves it.

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Coconut bacon is nothing new. It is all over the vegan and vegetarian blog world. All the recipes are almost all the same ingredients and it takes about 20 minutes to make.

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INGREDIENTS

  • 3 cups large,  unsweetened large flake coconut (not regular shredded coconut!)
  • 3 tablespoons soy sauce or liquid aminos, or tamari sauce. I like to mix soy sauce and Bragg’s liquid aminos 1/2 and 1/2.
  • 2 tablespoons liquid smoke, don’t leave this out, the smoky element is what makes this work. It’s in the condiment isle in most stores, it’s easy to find.)
  • 2 to 3 tablespoons maple syrup. I used 3 tablespoons this time.

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a large, rimmed baking sheet with parchment paper.
  2. Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.
  3. Bake on the middle rack for 15 to 20 minutes depending on your oven and how dark you want your ‘bacon’, flip every 5 minutes or so, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly.  The coconut flakes will crisp up as they cool, so don’t judge doneness just by crispy or not.
  4. Let the coconut bacon cool, to crisp up to eat right away, or transfer to a jar or plastic bag.

Here are some pictures; just mixed and after baking for 20 minutes.

 

Coconut bacon keeps well on at room temperature for a couple weeks or in the refrigerator or freezer for at least a few months.

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Posted in 2019, Miscellany, Recipes