2009 August | Sequatchie Cove Farm

CSA member Missy Emerling has been very busy this summer putting up all kinds of Sequatchie Cove produce for the winter months to come….and this was just her first few batches!

Filed under: CSA, Local Food News on August 27th, 2009 | Comments Off

Ingredients:

• 2 onions, sliced
• 3 cloves of garlic, minced
• 2 tablespoons of oil
• 1 lb boneless chicken, cut into cubes
• 2 large sweet peppers, sliced
• 2-3 medium zucchini or zephyr squash, cubed
• 3 Roma tomatoes, halved and sliced
• Grated fresh ginger
• Minced fresh lemongrass
• 3-4 kaffir lime leaves
• 1 can of coconut milk
• Sea salt to taste
• For extra heat, add 1-2 fresh hot peppers
• 1 bunch of chopped cilantro
• 3 tablespoons of your favorite green Thai curry powder or paste.

If you are having trouble finding a pre-made curry powder blend, here is a recipe.

(If there is anything else from the share that you are trying to use up, it will likely be great with this recipe as well… such as eggplant and shiitake mushrooms.  I don’t think it could get too busy in this summer curry!)

Method:

In a large wok, sautee the garlic and onion in oil until tender.  Add the chicken and cook until no longer pink.  Add the ginger, lemongrass, kaffir lime leaves, curry powder or paste, salt and hot peppers if using.  Cook a couple of minutes longer, then add the rest of the vegetables.  Stir until coated with spices, then add the coconut milk.  Simmer with the lid on for about 20 minutes.  Add the chopped cilantro and stir into curry before serving.

Serve with jasmine rice.

Filed under: Seasonal Food Recipes on August 26th, 2009 | Comments Off

This is one of those recipes that changes a little every time Mom makes it, depending on what she has in the kitchen.  Sorry about the non-specific quantities of certain ingredients.  Don’t worry though, I don’t think this one will fail, no matter how you make it.  Creativity should be the first ingredient…

Bolognese sauce ingredients:

(prepare one day ahead if possible)

• 2 lbs Sequatchie Cove Farm ground beef
• 3 small-medium onions, diced
• 4 cloves of garlic, diced
• About 20 oz of mushrooms of any kind, sliced
• Two 15 oz cans of black olives, drained and halved.
• 12 oz tomato paste (unseasoned)
• 15-20 roma tomatoes, diced
• 3 bay leaves
• Fresh herbs:  Basil, oregano, thyme and sage (to taste)
• 1-2 cups of water
• Salt and pepper to taste

To prepare sauce:

Fry seasoned ground beef in a large stock pot on medium-high heat until brown.  Add diced onion and garlic and cook until they soften a bit.   Add mushrooms and cook until they have reduced in size.   Add the remaining ingredients and simmer for 1-2 hours, stirring occasionally.

Mom’s tips:  Leave the skins and seeds in the tomatoes, they are more nutritious if you eat everything.  Also, use as much of the fresh herbs as possible because they add important vitamins and minerals.  If you like your sauce to taste sweeter, add more basil, if you like it more savory, add more sage, and increase the thyme and oregano if you want a sharper flavor.

For the Eggplant dish:

Slice eggplant (and squash if you like)  into 1/2 inch slices and place in the bottom of a deep baking dish.  Cover with the Bolognese sauce and top with grated cheese. (If you are concerned about extra calories and fat, or if you prefer to be dairy free, it is still delicious without the cheese.)  Cover with foil and bake on 375 degrees for one hour.  Let cool 15 minutes before serving.

Filed under: Seasonal Food Recipes on August 19th, 2009 | Comments Off

Okra Recipe suggested by CSA Member Lynn Harding

From: The Art of Seasonal Cooking by Perla Meyers | Publisher – Simon & Schuster

Ingredients:

• 6 large ripe tomatoes, peeled, seeded, & chopped
• Coarse salt
• 4 tbsp. olive oil
• 2 small dry red chili peppers, crushed
• 2 large onions, peeled, quartered, & thinly sliced
• 5 medium cloves garlic, peeled & finely minced
• 1 tbsp. finely minced fresh ginger
• 1 tsp.ground cumin
• ¼ tsp. ground cardamom
• 1/8 tsp. freshly grated nutmeg
• 1 tsp. ground coriander
• 1 lb. okra, cut crosswise into ¼ -inch slices
• Salt & freshly ground black
• 3 tbsp. finely minced fresh or parsley

Method:

1. Sprinkle the tomatoes with coarse salt, place in a colander over a bowl, & let drain for 30 minutes.  Reserve the tomatoes & their juice separately.
2. In a deep 10-inch skillet heat the oil over medium heat, add the chili peppers, & cook until very dark.  Remove chili with a slotted spoon & discard.  Add the onions, garlic, & ginger, reduce the heat, & cook the mixture for 20 minutes, or until very soft & nicely browned.
3. Add the cumin, cardamom, nutmeg, & coriander & blend into the onion mixture.  Add the tomatoes & okra & season with salt & pepper.  Simmer, partially covered, for 25-30 minutes or until the okra is tender.  As the okra cooks, it tends to thicken the sauce.  If the sauce is too thick, thin with a little of the reserved tomato juices.  Taste & correct the seasoning.
4. Sprinkle with the optional cilantro or parsley and serve okra hot as an accompaniment to barbecued steak or spare ribs or grilled chicken.

Note: This dish can be made several days ahead of time and reheated, covered in a low (250º) oven.  It is also delicious as an accompaniment to fried eggs and leftovers make an excellent filling for omelets.

Filed under: Seasonal Food Recipes on August 18th, 2009 | Comments Off

I have something to admit. My kitchen is pretty close to my idea of heaven — add a cold river to swim in out the back door, a nice garden full of food and a milk cow or two out the front, a nice boy to hang around and clean up my messes, a few friends living next door to feed and drink wine with every now and then, and I’m pretty sure that would make it. Read more …

Filed under: Local Food Letter on August 12th, 2009 | Comments Off

Ingredients:

• 2 cups of dried black turtle beans
• 2 onions
• 4 sweet bell peppers
• 5 or 6 tomatoes
• 3 cloves of garlic
• 2 lbs of chicken tenders, or your favorite cuts of boneless chicken
• 2 Tablespoons of Jamaican Jerk Dry Rub spices (see link below for blend recipe)
• A little olive oil
• Sea salt & pepper
• 1 bunch of cilantro, washed and chopped
• 1 lime

Preparation:

Boil dried beans in a large stock pot with enough water to cover by 4 or 5 inches.  Boil until soft, and the water has reduced to a loose, gravy-like consistency.  Salt to taste.

While the beans are boiling, coarsely chop the onions, bell peppers and tomatoes and place in a large glass baking dish.  Toss with olive oil and sea salt.  Bake for one hour at 4oo degrees.

Once beans are cooked, toss chicken with the Jamaican jerk dry rub and olive oil.  Grill until cooked through (or sautee in a pan with oil or butter if no grill).  Chop into bite size pieces and add to cooked beans.  Dice garlic and add to bean mixture.   Add roasted tomatoes, peppers and onions to the soup.  Stir and warm through, adding water if too thick.   Stir in choped cilantro, juice from the lime, and season with salt and pepper to taste.   Serve with hot corn bread.

Jamaican Jerk Dry Rub Recipe:

http://allrecipes.com/Recipe/Jamaican-Jerk-Dry-Rub/Detail.aspx

Filed under: Seasonal Food Recipes on August 11th, 2009 | Comments Off