CSA 2013 Week 18

Week 18 Bounty: 

Bright lights chard
Assorted specialty tomatoes
Kale
Bok choi
Norland red potatoes
Melons
Red peppers
Garlic
Radishes

*Image from Scotch Hill Farm, Broadhead, WI

Meal #1 (bok choi, carrots, tomatoes, garlic, cilantro)

Chicken Tikka Masala

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon unsalted butter
2 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato paste
1/4 cup chopped fresh cilantro
I made a quick version of this recipe and threw everything in the food processor, cooked chunks of chicken in a pan, heated the sauce and served over basmati rice.

Meal #2 (tomatoes, chard, carrots, peppers, radishes, garlic)

Pasta Bolognese

Another night of "cheating" with my food processor.  I threw in tomatoes, chard, carrots, a bell pepper, radishes and greens, garlic, basil, some other Italian spice mix, olive oil and added it to ground beef and served over pasta.

Meal #3 (kale)

Risotto Tartufo
A delicious box (I know, we cheated) we found at Costco that is the closest thing we've found to the real thing!

Baked Chicken
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with desired seasonings. Place in baking dish. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cool chicken 10 to 15 minutes. 

Baked Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Side (melon)

Enjoyed by all as a snack.

Leftover (potatoes)

Apples!
We picked 75 pounds of Jonagold apples from Door Creek Orchard and have used 50 pounds so far for apple sauce and apple pies.  Applesauce is just sweet apples, cored and put through food mill - the kids love the pink applesause!  I add cinnamon to taste.  I will share the pie recipe next week, but this crust was a great new find.

Whole Wheat Pie Crust Recipe
Makes 2 Pie Crusts
2 1/2 cups whole wheat flour
1/2 tsp sea salt
2/3 cup softened coconut oil or softened butter
Approximately 1/2 cup cold water
In a mixer (or by hand if you are daring enough), mix dry ingredients and coconut oil/butter together. Once you have good looking crumbs, slowly start to add your water. You should start to have a pliable ball of dough. Once you reach that consistency you can stop adding water. Depending on your flour, you may need to add more/less water. If you add too much, don’t worry! Just add some more flour to the mixture until you reach the right consistency. On a sheet of wax paper, roll out your dough with a rolling pin. Use extra flour on your rolling pin, wax paper and hands so that the dough doesn’t stick. Once you have a nice flat and round pie crust area, pick it up – wax paper and all. Use the wax paper to turn your crust over and place it in your greased pie pan. Remove wax paper, and shape your pie crust. Trim the ends around the edge of the pie plate. Bake your pie crust at 450 for about 10 minutes until you have a pretty golden brown. * Recipe from thethriftymama.com

CSA 2013 Week 17

Week 17 Bounty:
Chard
Assorted tomatoes
Sweet Peppers (also yellow, orange or green and hot)
Fresh Cilantro

Basil
Pumpkin
Gift of Cream cheese from our goats milk
Ice Box Melon
Radishes
Okra
Broccoli


Meal #1 (tomato, basil, carrots, celery, cilantro, peppers)
Tomato Basil Parmesan Soup
Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

(I also threw in some cilantro and sweet peppers and two frozen beet green cubes and two frozen zucchini cubes)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). Cover and cook on LOW for another 30 minutes or so until ready to serve. * Recipe from Today's Mama

Meal #2 (corn, cabbage, onions, carrots)
Smoked Meat with Rub
We smoked ribs and brisket.  
RUB:
3 tablespoons ground coffee
1 tablespoon coarse (kosher) salt
1 tablespoon dark brown sugar
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cocoa powder

Corn Muffins from freezer

Ramen Noodle Salad

1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving. * Recipe from Cooks.com

Side (broccoli, chard, potatoes)

Diced Broccoli and Chard with Potatoes

We put the chard and fingerling potatoes in our food processor, then cooked it in a fry pan with some olive oil and soy sauce.  It was delicious!

Other (okra, zucchini)
Easy Indian Style Okra (for the freezer)
1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
Salt to taste
1 medium onion, chopped
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze. When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra. *Recipe adapted from CALIGAL76 at allrecipes.com

Double Chocolate Zucchini Cake

3/4 cup oil
1 1/4 cups sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup sour milk or buttermilk (or 1 Tbsp lemon juice in 1 cup measuring cup and fill with milk)
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon and cloves
2 1/2 cups flour (used half white and half whole wheat flour)
small bag of chocolate or carob chips (used Ghiradelli dark chocolate)
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. *Recipe in From Asparagus to Zucchini via Scotch Hill Farm.

Melon was enjoyed with our lunches. 
The pumpkin, radishes, peppers and goat cheese are leftover.

CSA 2013 Week 16

Week 16 Bounty:

Peppers
Squash
Zucchini
Cabbage
Okra
Hercules carrots
Green beans
Beedy Camden's Kale
Spicy greens mix
Assorted tomatoes
* Image from Scotch Hill Farm, Broadhead, WI

Meal #1 (beets, carrots)
Roasted Chicken and Beets With Couscous and Yogurt Sauce

2 1/4 pounds chicken drumsticks and thighs (8 total)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 tablespoons olive oil
kosher salt and black pepper
2 pounds beets, peeled and cut into 1/2-inch wedges (I also added carrots)
1 cup couscous
3/4 cup plain yogurt
1 tablespoon fresh lime juice, plus wedges for serving
1 tablespoon chopped fresh cilantro
Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes. Meanwhile, cook the couscous according to the package directions.
In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges. * Recipe from realsimple.com

Meal #2 (spicy greens, potatoes)
Salmon in Lemon Brodetto with Greens Puree
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
2 cups frozen peas, thawed (about 10 ounces) - I used the spicy greens
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. To make the Puree, combine the greens, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the puree to a small bowl and stir in the Parmesan. Set aside.To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Puree into the center of each bowl. Place a salmon piece atop each mound of Puree. Serve immediately. * Recipe adapted from Giada De Laurentiis at foodnetwork.com

Pan-Fried Potatoes
Diced or chopped potatoes
Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Meal #3 (squash, zucchini)
Cheesy Zucchini Quinoa
1 3/4 cups vegetable broth or water
1 medium zucchini, grated (1 zucchini and 1 small squash)
1 cup cheddar, shredded (I used 1.5 cups of mild brick)

(I added a can of garbanzo beans, drained)
Salt and pepper to taste
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes. Remove from heat and mix in the zucchini, cheese, salt and pepper. * Recipe from closetcooking.com
Other (kale, green beans, okra)
Fruit and Veggie Shake
Add kale, lots of fruit (anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

"Bean" Dip

1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from www.addictedtoveggies.com

Easy Indian Style Okra (for the freezer)
1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
salt to taste
1 medium onion, chopped
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze. When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra. *Recipe adapted from CALIGAL76 at allrecipes.com

Leftover 
Peppers, cabbage, tomatoes