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Category: 2019

  • Roasted Carrots with Raita

    I saw this roasted carrot recipe in the food section of the New York Times a while ago.

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    I knew it would be delicious, what’s not to love? Roasted carrots, crushed salty peanuts served on what is basically raita.

    The recipe is pretty straight forward I hardly changed anything.

    INGREDIENTS
    FOR THE CARROTS:
    1 ½ pounds small to medium carrots (I didn’t cut peel mine they were small)
    2 tablespoons olive oil
    Kosher salt and black pepper
    1 teaspoon ground coriander

    FOR THE RAITA:
    1 cup full-fat yogurt-I used goat milk yogurt  and it was delicious
    1 small cucumber diced
    ½ cup finely chopped cilantro
    ¼ teaspoon cumin
    1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
    Kosher salt
    ¼ cup roughly chopped roasted, salted peanuts- any nut or seed will work here.

    Step 1 Heat oven to 400 degrees.  Place the carrots on a rimmed baking sheet and toss the carrots with the olive oil. Season well with salt and pepper and roast until the carrots are golden brown and tender, about 25 to 30 minutes.

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    Step 2 While the carrots roast, make the raita: In a medium bowl, combine the yogurt, cilantro, cucumber, cumin and lime juice. Stir well to combine and salt to taste.

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    Step 3 Spread the raita on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, and finish with flaky salt and a squeeze of lime juice.

    After I took the first picture my daughter came over and it was lunch time. I added a few things I had laying around to the carrots and raita plate to make enough for two of us for lunch. Then took this picture.

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    We grabbed a couple of tortillas and made, sort of, carrot-yogurt tacos and after about 10 minutes it looked like this.

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    I love dips and sauces and I love the idea of the raita on the bottom of the dish to be scooped up with the other ingredients. This was a fun satisfying meal to share.

    If you try this or anything posted here let me know if you like it, or if you don’t! I love to hear your comments.

    Have a great week. See you at pickup.

    Mo

     

     

     

     

  • CSA Week 18

    Hello CSA Members!

    Here is what we *hope* to bring you for Week 18 of our CSA:

    REGULAR SHARE

    CHOICE: Cucumber OR Zucchini OR Bell/Carmen Pepper Combo OR Shishito OR Poblano Peppers
    Spaghetti Squash
    CHOICE: Corn OR Beets
    CHOICE: Carrots OR Cabbage
    CHOICE: Beans OR Potatoes
    CHOICE: Roasted Carmen OR Roasted Anaheim Peppers
    Red Tomatoes
    CHOICE: Collard Greens OR Chard

    LARGE SHARE ADDITIONS
    Sweet Jimmy Nardello Peppers
    Broccoli
    Leafy Green
    Pepper Combo

    FRUIT SHARE
    Peaches
    Pears

  • Marcella Hazan’s Famous Tomato Sauce

    Tomatoes are full on. I have been eating, canning, and drying tomatoes for the last couple of weekends. I love Marcella Hazen’s super popular tomato sauce recipe, I usually make it in the winter with tomatoes I canned in the summer. I recently saw a blogger change the original recipe using fresh tomatoes. I decided to try it!

    This is one of those recipes, I know I say this all the time and I am going to say it again; that is more than a sum of it’s parts. The combination of ingredients and time sort of emulsifies and becomes silky and smooth and the fresh tomato taste stays true but there is a richness that is unique. It’s tempting to add herbs but I don’t. Sometimes simple is best. This is one of those times.

    You only need 4 ingredients.

    • 2 pounds of ripe tomatoes-I didn’t peel mine I just cored them and chopped them up
    • 5-8 tablespoons of butter. Some recipes call for 5 others call for 8, I use the whole stick of butter baby, but you do you.
    • 1 or 2 onions depending on the size, chop them up
    • salt

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    Chop everything up and throw it all in a sauce pan and simmer it for an hour.

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    It will look like this after about 20 minutes.

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    Keep cooking it. It will look like this after about 45 minutes.

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    After an hour or so, when all the vegetables have completely collapsed, hit it with an immersion blender or blend it in a blender or food processor and it will be lush and smooth like this.

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    This makes a generous 2 quarts of sauce. I froze some and I used some to make eggplant Parmesan.

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    Enjoy the fresh tomatoes while we have them, but maybe put a few quarts away in the freezer for winter. Fall is right around the corner and the tomatoes will be gone.

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

    Mo

     

     

     

     

  • CSA Week 17

    Hello CSA Members!

    Here is what we *hope* to bring you for Week 17 of our CSA:

    REGULAR SHAREgarlic

    CHOICE: Cucumber OR Zucchini
    CHOICE: Bell Peppers OR Lunchbox OR Carmen Peppers
    Corn
    CHOICE: Beets OR Cabbage
    Tomatoes
    CHOICE: Roasted Chiles OR Shishito OR Anaheim Peppers
    CHOICE: Garlic OR Onions
    Beans

    LARGE SHARE ADDITIONS
    CHOICE: Chard OR Choi
    Kale
    Potatoes
    And one other item!

    FRUIT SHARE
    Peaches

  • Cucumber Margaritas

    Happy Post-Labor Day weekend This is how we celebrated Summer winding down and saying goodbye to Summer, with cucumber margaritas!

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    For 2 cocktails you’ll need;

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    Some coarse kosher salt and optional chili lime seasoning blend to rim the glasses
    Lime wedges, for rimming glasses
    1-large cucumber I didn’t peel it I got a little more than a cup of cucumber juice
    1/4 cup silver tequila -I used silver tequila because it doesn’t have any color and thought it would show off the green from the cucumber.
    1/4 cup triple sec
    1/4 cup lime juice
    ice cubes
    *optional* 1 jalapeno pepper, sliced into coins

    1. Prepare the glasses: Pour some coarse kosher salt and optional chili seasoning onto a small plate. Run a lime wedge around the rim of each glass and dip in salt mix. If you are using the jalapeno muddle it, that just means smoosh it around a little in the glass to get the juices out

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    2. Make the cucumber juice: Put the cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth and completely blended. Pour the blended cucumber through a fine mesh strainer and into a bowl or measuring cup to strain the pulp. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible.

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    4. Mix everything together: Stir to combine and taste, you might need more lime or tequila

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    The texture was a little thicker than juice but I didn’t find it unpleasant. In fact I found it the opposite, quite pleasant; not cloying sweet at all, very refreshing and light.

    Enjoy your long weekend and I’ll see you at pickup.

    Mo

     

  • CSA Week 16

    Hello CSA Members!

    Here is what we *hope* to bring you for Week 16 of our CSA:

    REGULAR SHARE
    CHOICE: Cucumber OR Zucchini
    CHOICE: Bell OR Lunchbox OR Topepo OR Carmen Peppers
    Corn
    CHOICE: Beets OR Cabbage
    Tomatoes
    CHOICE: Roasted Chiles OR Shishito OR Poblano Peppers
    CHOICE: Potatoes OR Onions
    Melon

    LARGE SHARE ADDITIONS
    CHOICE: Chard OR Choi
    Kale
    Eggplant
    Garlic

    FRUIT SHARE
    Peaches
    Plums

  • Corn Stock

    I really don’t like store bought vegetable stock. I think it often tastes muddy and makes whatever dish I use it in taste muddy as well. If I need vegetable stock and don’t have any homemade I often opt for water with a little miso or often times I just use water. Honestly I often use water instead of beef or chicken stock too unless I want a very deep complex flavor.

    Corn stock is a very deep and complex flavor, it screams CORN! Nothing subtle here. Use it like you would any other stock, just know that the corn flavor is really going to come through. I especially like to use it when I make polenta, vegetable chowders or risotto.

    You will need

    Corn cobs from uncooked, boiled or grilled corn. Uncooked corn with give the stock a stronger flavor.

    Water to cover

    Pinch salt

    Break corn cobs into 2-3 pieces. Stuff them into a pan – you want a snug fit. Cover with water. Salt lightly. Bring to a simmer, then lower heat and cover. Simmer gently, rolling the cobs around from time to time. Cook until broth tastes deeply corny. Rule of thumb is about an hour to an hour and a half.

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    Strain stock — and store it in the fridge, where it will keep for a week, or pop it in the freezer. I like to store it in quart containers because that is usually how much I need when I make a dish using stock.

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    That’s it. Super easy.

    Enjoy this cooler weather we are having.

    Have a great week.

    Mo

  • About Sorrel and Sorrel Scrambled Eggs

    Sorrel is a perennial herb with a bright lemon-green-vegetable flavor, if that makes sense. It is really hard to describe….lemon spinach maybe, but more tender than spinach. The leaves are very tender and sort of melt into whatever dish you use them in. They don’t look like much, looks are deceiving. The flavor packs a gentle punch unlike any herb I can think of.

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    I tell people to use it like you would basil; add sorrel to tomato sauce, or top pizza, make sorrel pesto or just add it to any salad. A handful of sorrel added to this super green pasta dish would be great! It brings a really bright unexpected note to anything.

    It goes especially well with eggs and cheese dishes like omelettes or quiches, or anything creamy and rich.

    If you haven’t ever had sorrel start with sauteing a handful of sorrel into some scrambled eggs. Once you taste it you will think of a million ways to use it.

    You know how to scramble eggs, I know. Sorrel isn’t very photogenic, neither are scrambled eggs. I took a few pictures anyway to  show you how sorrel turns brown-green when cooked. I don’t think it is a bad thing, just know what to expect.

    I use a handful of sorrel for every two eggs. I like to put a little spoonful of sour cream into my scrambled eggs right at the end of cooking, you don’t have to do that.

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    Absolutely delightful. Yes I said delightful. Delightful, not pretty.

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    I hope you try using sorrel. I think you’ll love it.

    See you at pickup.

    Mo

  • CSA Week 15

    Hello CSA Members!

    Here is what we *hope* to bring you for Week 15 of our CSA:

    REGULAR SHARE
    Cucumber
    CHOICE: Zucchini OR Bell Peppers
    Melon
    CHOICE: Beans OR Artichoke
    Tomatoes
    CHOICE: Roasted Chiles OR Shishito Peppers
    CHOICE: Corn OR Cabbage

    LARGE SHARE ADDITIONS
    Bok Choi
    CHOICE: Beets OR Carrots
    One Other Item

    FRUIT SHARE
    Peaches

  • Dinner and Potluck Ideas Using CSA Vegetables

    I love preparing and eating summer vegetables. I don’t have any recipes in this post, just a few pictures of food I made and some I didn’t make, to hopefully inspire you to think outside the box using your shares.

    Remember the tomatillo salsa and herb dressing from earlier this season? Having staples like those ready in your refrigerator makes pulling together dinner really easy. I made a bean and rice bowl that would have been pretty boring if I didn’t have those sauces. I quickly pan roasted some corn and shishitos and chopped up some onions and tomatoes and topped it with the salsa and herb dressing-yum, dinner was ready in just a few minutes. I made plenty for lunches too. Fast and easy  if you have some sauces pre-made.

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    I was at a dinner at a friends house this weekend. Three of us are CSA members and brought food made from our CSA shares.

    I brought a focaccia. I used tomatoes, basil and corn. I wish I used onions now looking at it.

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    Toti, who has a CSA with us made this beautiful salad using braising mix, potatoes, dragon tongue beans, tomatoes, onions. Great job using so many different components of the share this week!

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    Joan is a CSA member at Isabelle farm. She made this deliciously beautiful no-noodle zucchini lasagna. I think there were at least 4 layers of zucchini, sauce and cheese. It was so good. It kind of melted together.

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    Last night I made some zucchini and corn quesadillas to go with chili. I grated up zucchini and added some corn off the cob and mixed it all with a little cheese.  Again, I made plenty for lunches for today.

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    I love hearing what you make with your shares, I hope you liked seeing some improvised uses of our wonderful local food I made and/or ate.

    Have a great week, see you at pick up.

    Mo