Welcome to summer (almost)! I wrote this about a week ago when I came home from the market and am just now sending it out. This is what happens when the heat comes upon me- things move a little slower than normal if I don’t have the kiddie pool in the backyard full of ice water..
The market this week was wonderful as usual and there were more people shopping than ever. It started out looking (and even pretending) like it was going to rain. That did not stop anyone from either coming to set up their stand or to shop. I love that first rush of people- the ones who seem like they have been sitting in their cars like vultures waiting for the strawberries and chard to hit the table so they can swoop down and buy them all up. Everyone has a list in hand and are sure they will be able to get everything they need because they are the FIRST ones there. And the next hour was nice with people socializing and sharing and milling about sampling pesto and swapping lettuce stories. There are so many people who are enthusiastic about the food they eat and want to share it with all their friends. I love seeing new faces at the market- especially those new faces who look like they’ve just heard the most exciting news ever- ‘this is here EVERY Wednesday?! And it’s JUST food and farmers?! .’ Read more …
Filed under: Local Food Letter on June 21st, 2009 | Comments Off
For the Sauce:
- 1 red bell pepper
- 1 yellow onion
- 2 cloves of garlic
- 3 medium vine-ripe tomatoes
- dried herbs De Provence or chopped fresh thyme, marjoram, rosemary, etc.
- olive oil
- sea salt
Vegetables:
(choose vegetables that are approximately the same diameter if possible)
- 2 small Japanese eggplant or one large
- 1 zephyr squash
- 4 beets
Lemon Tarragon Sauce for Garnish:
- 4 tablespoons of good quality butter
- Juice from 1/2 lemon
- 2 sprigs of fresh tarragon, minced
- 1/8 teaspoon ground fenugreek
- 1/8 teaspoon tumeric
- 1/4 of a whole nutmeg, grated
- dash of white pepper
- sea salt to taste
Preparation:
Remove seeds from the red bell pepper and quarter. Quarter the tomatoes and onions. Remove skin from the cloves of garlic and crush with the side of a large chef’s knife, but do not chop. Put vegetables in a medium sized glass baking dish and toss with olive oil, salt and herbs. Bake at 400 degrees for about 1 hour, or until vegetables start to turn black on the tips.
Puree the tomato, onion and red pepper mixture and then spread into the bottom of a baking dish.
With a mandoline slicer or a sharp knife, thinly slice the squash, beets and eggplant to make circles of equal size. Layer the vegetables alternately over the top of the puree mixture. Starting around the outer edge of the baking dish with a large circle, then finishing the concentric circles of layers in the center. Season with sea salt and herbs, then cover with a layer of parchment paper. Bake on 400 degrees for 45 minutes, or until vegetables are soft.
To prepare sauce for garnish:
Melt butter in a small saucepan. Add spices and seasonings, then whisk in lemon juice over low heat until blended and starts to thicken slightly. Remove from heat and stir in tarragon. Drizzle over portions of the ratatouille and around the plate.
Serve hot.
Filed under: Seasonal Food Recipes on June 16th, 2009 | Comments Off
Beets & Beet Greens Recipe from CSA member Patricia Alfonso
Here is a lovely recipe for our beloved beets & beet greens… Yum!
Ingredients:
- 1 bunch of beets, with greens attached, chopped
- ¼ cup chopped red onion
- 1 large shallot, chopped
- 3 cloves of garlic, minced
- 1 tps. Crushed red pepper flakes
- 4 tbsp olive oil
- 2 strips of bacon, sliced (Optional)
- 1 box of Spaghetti
Method:
Put a pot of water on to boil, for the pasta. Once the water is boiling, add the Spaghetti – the beets and the pasta will cook in the same amount of time. Heat the oil in a large saute pan, over medium-high heat. Add the bacon, if you’re using it, and cook until crisp. Then, add the garlic, onions, crushed red pepper and shallot and cook for about 2 minutes. Add the beets and a generous pinch of salt.
You can leave out the bacon with no real effect on the recipe – it just adds a little bit of savory flavor. If you want to keep it vegetarian, try experimenting with some savory spices.
After the beets have cooked for about 3 minutes, add the beet greens. Toss everything together well, and continue to cook. Once the pasta is done, drain it and add it to the pan. Turn off the heat, toss the beets with the pasta – everything should turn an light pink color. Add salt and pepper to taste.
Filed under: Seasonal Food Recipes on June 10th, 2009 | Comments Off
Don’t give those radishes away. Maybe you are tired of having them in a salad, but have you tried them roasted in the oven? These roasted root vegetables are a staple at our house. Of course everyone has their own particular method for roasting vegetables in the oven. Time and temperature can varry greatly depending on your preferences, but I’ll share my favorite way…
Ingredients:
- 4 Red Potatoes
- 1 bunch of radishes, trimmed
- 3-4 medium beets
- (And any other root vegetables you may have. Onions are also nice to add.)
Method:
Clean and cut root vegetables into medium-sized cubes or wedges. Mix them all together on a large baking sheet (with at least 1/2 inch-high sides) or glass baking dish. Toss with enough olive oil to coat vegetables. Sprinkle generously with course sea salt and freshly chopped herbs* and bake in a 425 degree preheated oven for about an hour, or until crispy on the edges.
*If using Sorrel or Mint, add herbs as a garnish after baking to get the most flavor.
Filed under: Seasonal Food Recipes on June 10th, 2009 | Comments Off
from CSA member Tim Kleve
Here is how I fix the red kale. It would probably work for collards, chard, etc.
Ingredients:
- 1 slice of Sequatchie Cove bacon, cut into about half inch squares.
- 1 apple. I like Pink Ladies. They have a tart flavor, and they don’t turn to mush when cooked.
- 6-8 leaves of red kale, cut.
- 1 tablespoon sugar (lakanto is a great
- 1 quarter cup (raw) apple cider vinegar.
Method:
I fry the bacon in a 2 quart pot with a heavy bottom. I’m sure a frying pan would work too, if it has a top. I peel and cut the apple into small bite size pieces while the bacon is frying. When the bacon is about done ( leave the fat in with the bacon!! ), put the apple in, then the kale, cover and turn the heat down to low for about 10 to 15 minutes. When the kale is cooked to your desired texture, add the sugar, vinegar, and salt to taste. Then thoroughly mix everything in the pot and serve.
I adjust the amounts of bacon, apple, vinegar, and sugar when I use more kale, or if you happen to like lots of bacon, apple, etc., you can add more.
Filed under: Seasonal Food Recipes on June 8th, 2009 | Comments Off
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