CSA 2013 Winter Share 1

Winter Share 1 Bounty:

Green tomatoes 
Turnips (and greens)

Onions
Acorn Squash
Kohlrabi
Garlic
Carrots 

Leaf lettuce Mix

Broccoli spears

Peppers

Spicy Greens Mix (brassicas, oriental kale, purple kale)

Gold Potatoes

Cilantro

Red Cabbage

Bright Lights Chard

Kale

Bok Choi

Collard Greens

Dilled pickles in a glass canning jar 
Tomato sauce in a glass canning jar

Meal #1: (tomatoes, potatoes, turnips, onions, squash, kohlrabi, garlic, carrots)

Image from whatwouldcathyeat.com

Slow Cooker Moroccan Chickpea and Vegetable Stew
I used all carrots from share, two small squashes (which I pre-roasted so that I could scoop out the meat), and I added turnips, turnip greens and kohlrabi.  I doubled the broth and spices to balance the recipe.  When it was all cooked I put it in the Ninja and pulsed it a few times.  We served it over whole wheat couscous. Everyone devoured it.  Definitely a recipe to make again.  Fortunately, we still have leftovers and two more containers that went into the freezer!  

2 large carrots, cut into bite-sized pieces (or a big handful of baby carrots) 
1 small butternut squash, peeled, seeded and cubed
2 small gold potatoes 

(I also added turnips and greens and kohlrabi)
2 cups soaked dried chickpeas (or 1 can chickpeas, drained and rinsed)
14 oz. diced tomatoes with juices
2 c vegetable broth
2 teaspoon cumin
½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ginger
1 cinnamon stick
4 large cloves garlic
1 yellow onion diced
½ teaspoon salt
¼ teaspoon pepper
Place carrots, butternut squash, potatoes, chickpeas, and tomatoes in the slow cooker. Add vegetable broth, spices, salt and pepper, and stir to combine. Cover and cook at low heat for 6 hours or until vegetables and beans are tender. Taste and add more salt and pepper and spices if more flavor is desired. Serve over rice or couscous or with flatbread. Sprinkle with cilantro, almonds, and raisins. * Recipe from yummymummykitchen.com

Meal #2 (onion, carrot, garlic, bok choi, tomatoes, mushrooms)
I modified this for the crock pot. We used the entire duck, inerds removed. Put all other ingredients on the bottom of crockpot and placed the duck on top. Cooked for 3 hours on high, checked that inner temperature was 185 degrees Fahrenheit.  Then we removed the skin and bones and placed meat in our Kitchen Ninja and pulsed a few times to shred the meat.  We used an immersion blender to puree the vegetables and stock.  Then combined and served over pasta.  Love, love, LOVE this dish!

Image from thepalladiantraveler.com

Bigoli al'anatra (Duck Bigoli)
4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice (substituted bok choi stems)
8 ounces red wine (Chianti preferred)
1 (28-ounce can) tomatoes, peeled whole
1 cup chicken stock
2 ounce dried porcini mushrooms
Salt and freshly ground black pepper Wash the duck legs and remove all fat. Pat dry. In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking. Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour. Remove the duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside. Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until "al dente", about 8 to 9 minutes. Heat the sauce, drain pasta and toss in pan. Toss to coat and serve immediately. * Recipe from Mario Batali

Meal #3 (chard)
Chard and Bacon Pasta
We pan-cooked the bacon until crispy and removed from the pan onto a paper towel.  Then we sauteed the chard in the bacon grease.  We crumbled the bacon into the chard and served it over pasta. Salt and pepper as needed.

Side #1 (leaf lettuce mix)

Side salad with chia seeds and olive oil and balsamic vinagrette.  We shared this at a dinner with friends.

Side #2 (kale)
Baked Kale Chips
(Served with leftovers)
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

Other (spicy greens, collard greens, cilantro)
Greens - steamed, pureed and frozen (we add to sauces and eggs, etc.)
Cilantro - frozen

Bread
A new endeavor, making homemade bread.  It has been wonderful.  I found a great recipe and modified it based on the comments.  * The whole family has been eating solely this bread for the past two months.  Everyone enjoys it.  I have forgotten the yeast once and lost count on cups of flour while dealing with a child "emergency," but all other attempts have been perfect.  It is great with sandwiches and toast.  
100% Whole Wheat Bread
For 1 1/2 lb. bread machine (2 lb.)
1 1/4 cups water (1 2/3 c)
2 tablespoons (7/8 ounce) olive or vegetable oil (2 T + 2 t)
1/4 cup honey or maple syrup (1/3 c)
3 cups (14 ounces) 100% White Whole Wheat or Traditional Whole Wheat Flour (3 1/2 c)
1/4 cup oats (1/3 c)

1/4 cup wheat bran (1/3 c)

1/4 cup sunflower, sesame or flax seeds, or a combination (I used ground flax) (1/3 c)
1 tablespoon vital wheat gluten (1 T + 1 t)
1 1/2 teaspoons salt (2 t)

1/4 cup bakers dry milk (1/3 c)
2 teaspoons instant yeast
Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start. * Recipe adapted from kingarthurflour.com

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

CSA 2013 Week 15

Week 15 Bounty:
Squash
Tomatoes
Peppers
Green beans
Cabbage
Bok choi
Chard
Beets
Cilantro
Melon

Meal #1 (cucumber, carrot, sweet potato)
This was for our Good Food Club. Four couples who just enjoy great food and want to try new things.  The theme for this dinner was Chile.  We also enjoyed empanadas, cherry-glazed chicken, and tres leches cake that our friends provided.  The Cucumber/Carrot Salad used a lot of chili powder for our taste.  It was very powerful for everyone in our group, but still good.  If I make it again, I will cut the chili in half.  The sopaipillas were fantastic and I can't wait to make them again.

Chilean Cucumber and Carrot Salad
1 cucumber, sliced
2 carrots, sliced
1 fresh lime juice
1 teaspoon chili powder, can use more if you like
salt, to taste
red pepper, to taste (optional)
Toss sliced veggies with fresh lime juice and sprinkle with chili powder. Adjust the seasoning to your own taste and serve. This salad does not hold well so please enjoy right away. * Recipe from Debbwl at food.com

Chilean Style Sopaipilla
9 ounces zapallo squash (we used sweet potato)
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying
Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches. * Recipe from allrecipes.com

Meal #2 (chard, bok choi) 

This was really very, very good!
Stir Fry with Mahi Mahi and Bok choi
5 tablespoons extra virgin olive oil
Four 6-ounce filets Mahi Mahi
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-/2.5-cm-wide ribbons
½ cup raw macadamia nuts, sliced (I used cashews)
½ cup thinly sliced green onions
3 tablespoons fresh lemon juicePlace a large nonstick sauté pan over medium-high heat. Drizzle 2 tablespoons/30 ml of oil over the pan. Sprinkle the filets with salt and pepper. Place the filets in the pan and cook for about 4 minutes per side or until golden brown on the outside and just cooked through.
Meanwhile, heat 2 tablespoons/30 ml of oil in a large wok over medium heat. Add the garlic and ginger and sauté for 30 seconds or until fragrant and tender.
Add the bok choy and stir fry for 5 to 10 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
Divide the bok choy evenly among 4 serving plates. Remove the filets from the pan and place them atop the bok choy. Gently wipe out the nonstick sauté pan and return it to the heat. Place the macadamia nuts in the pan and stir for about 2 minutes or until golden brown.
Add the remaining 1 tablespoon/15 ml of olive oil, the green onions, and lemon juice and sauté for 2 minutes or until the onions soften slightly. Remove from the heat and spoon the nut mixture over the fish and serve. * Recipe from the Take Home Chef

Other (tomatoes, beet greens, chard, melon, cilantro)

Tomato Bruschetta 
Tomatoes, seeds removed
Garlic
Basil
Olive oil
Put in food processor and serve with crackers, chips or toasted bread.

Fruit and Veggie Shake
We used the chard greens, beet greens, 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.

Melon eaten with lunches

Cilantro, chopped and frozen

Leftover 

beets, green beans, cabbage, squash

CSA 2013 Week 10

Week 10 Bounty:

Spring treat corn
Onions
Beaver dam peppers (mildly hot)
Black jalepeños
Bell pepper
Cabbage
Cucumbers (H19, Long, or Silver Whites)
Melons
Basil
Tomatoes
Cutting celery
Okra
*Photo from Scotch Hill Farm, Broadhead, WI




I am once again way behind. We were out of town for 9 days, staying at a lake cabin with six other family members. I took much of our share with us and froze what I quickly could before we left. However, I sadly had our first losses of the year. I don't think that I had any last year. I really hate to waste a thing. We lost the okra and cabbage because we just didn't use it quickly enough. Those are two of my favorites, so it is even more disappointing. But our menu on vacation was mostly on the grill and these vegetables never fit with the meals. 

Meal #1 (corn)
We grilled our burgers on the campfire and they were delicious! We did not have a pot large enough for the corn and tried a new method someone recommended of microwaving the corn. It turned out quite well.

Grilled Burgers
Corn on the Cob 
Cobs of corn, husked and cleanedWet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! * Recipe from allrecipes.com


Meal #2 (bell peppers, onions, mushrooms, zucchini)
This was a hit that even the kids loved.  Healthy and fun!
Shish Kabobs
Bell peppers 
Onions 
Mushrooms
Zucchini
Shrimp
Chicken
Chopped everything, filled kabobs and grilled.

Meal #3 (tomatoes, basil, sage, thyme, tarragon)
This was just upon returning from vacation and we received our Week 11 share from the neighbors who graciously picked it up for us.  So we combined the Week 10 and 11 tomatoes to make enough sauce to freeze.
Pasta with Tomato Sauce and Salmon
Sauteed garlic, added wine and reduced. Steamed tomatoes, olive oil, balsamic vinegar, honey, basil, sage, thyme, tarragon, salt, pepper. Blended with an immersion blender in saucepan.  Served over pasta and cooked salmon.

Sides (melon, cucumber)
Melon 
Cucumber 
Both were eaten with lunches

Other (celery, peppers)
Celery, chopped and frozen
Beaver dam peppers and black jalapenos leftover

CSA Share Week 18

Three new dishes we attempted this week and they were all a great success!  The fagottini were something we have thought of attempting for years and we finally tried.  We learned of the pasta "cheat" in using wonton wrappers through a pumpkin ravioli recipe that we adore.  I'm sure to be making that recipe in the coming weeks.  The Pepper and Collard recipes I stumbled upon in my effort to find new, creative uses for these vegetables.

We have sweet potatoes, cabbage, and kohlrabi leftover.  I already have an excellent recipe to try tonight with kohlrabi and turnips, which I believe we will receive in our share today.

Week 18 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Sweet potatoes 
Tomatoes
Bright Lights Chard 
Zucchini
Cilantro
Cabbage
Bok choi
Kohlrabi
Peppers

Spicy Greens Mix 

Collards 

Meal #1: parsley, chard
Fagottini con pera e prosciutto

Pear and Prosciutto Pasta

We enjoyed this dish with a side of braised chard with butter. This is based on one that we remember from the Veneto region in Italia.  We attempted to find a recipe online to no avail.  We only found one recipe that used pear and prosciutto, but felt that it was nothing like the simple dish that we enjoyed.  So we worked off of that recipe and created our own.  It was delicious, maybe not exactly the fagottini of our memories but wonderful just the same.  

fagottini pasta

Package of wonton wrappers
Small bowl of water
1/2 cup (4 oz) ricotta cheese
1/2 cup (4 oz) pears, peeled, seeded and small-diced
1/2 cup (4 oz) prosciutto chunks, small-diced
1 tbsp. Italian parsley, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried orange peel
4 Tbsp butter
2 tsp sage
Combine the parsley black pepper, onion powder, garlic powder, and orange peel in a small container. Then combine ricotta, pears, prosciutto, and seasoning blend. Place wonton wrappers on clean surface and, one at a time, drop one tsp of prepared filling onto wonton. Use bowl of water to wet your finger and trace the outer edge of the wonton. Then purse the sides together into a small pasta "bag," or fagottini, as shown above. Boil pot of water and cook fagottini for 2-3 minutes. While waiting to boil, add butter to a frying pan. Cook butter until slightly browned. Then use a slotted spoon to transfer fagottini to the frying pan. Toss pasta gently with sage. Cook in pan as desired or serve immediately.

Meal #2: bell peppers, onions, garlic, parsley, thyme, sage
I roasted all 15 or so red and green bell peppers that we had.  I used about one cup for this recipe and froze the rest into cubes for future use. It is a wonderful recipe that even the kids loved.
Roasted Red Pepper and Herb Pasta with Shrimp
2 red bell peppers
8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 tablespoon minced garlic
1/2 pound peeled and deveined large shrimp
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon extra-virgin olive oil
2 tablespoons shaved fresh Parmesan cheese
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese. * Recipe from Gale Moody, Woodstock, Georgia, Cooking Light 

Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Meal #3: collard greens, spicy greens, onion
Lentil and Green Collard Soup
I used the collard greens and spicy greens and made a double batch of this so that we had extra for the freezer.  I had cut down on the water as someone suggested, so it was a thick soup.  I also think this would be great atop some brown rice.
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. * Recipe from Farah Momtaz at allrecipes.com

Other Uses: zucchini, cilantro, tomatoes, bok choi
Zucchini(Squash) Flaxseed Bread
We made this back in June/July and loved it so much we brought it back.  I made them into muffins this time.  Baked them at 350 for about 25 minutes.  
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light 

Cilantro, washed, chopped and put in freezer bags.  

Bok choi, washed, chopped and blanched in boiling water for 2-3 minutes.  Put in freezer bag.

Tomatoes were washed, stemmed and seeded and pureed.  Frozen into cubes.

CSA Share Week 17

I feel as though I am losing steam and creativity in my cooking.  One meal this week included nothing from our share at all, but I adore mushrooms and it just sounded tasty.  I am very excited to see some of our fall favorites come home in sweet potatoes and kale!

The cool weather makes me want to have a lot of soup and this week's soup is an amazing one - Roasted Root Vegetable Soup.  The kids would say their favorite this week was the Kale Chips - our non-veggie kid devoured them.  Then she cried when we said there were no more :)  We did not yet use the green beans or peppers, but will surely do so in the next few days.

Week 17 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI 

Sweet potatoes
Tomatoes
Carrots
Provider Green Beans
Kale
Bell Peppers 

Hot Peppers
Cilantro
Spicy Greens Mix
Mustard Greens
Leaf Lettuce

Meal #1: kale, sage

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

Hot Dogs

We always warm them in a fry pan.  Oddly enough, our children won't eat them grilled or boiled.  The basic staple of childhood and our kids are still picky.  Hot dogs are unfortunately one of very few meats that our veggie-loving boy will eat. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.

Meal #2: sweet potatoes, tomatoes, carrots, beets, turnips, onions, celery, garlic, ginger

Roasted Root Vegetable Soup

I'm not sure where this recipe originated from.  We discovered it our first year with our CSA and have made it a number of times.  I believe that I adapted it and added some spices.  This week, once I chopped up all vegetables, I realized that I only had about six cups - so I only made half the recipe.  It was the perfect amount for our family to enjoy.  This is so amazing, though, I can't wait for more root vegetables and make a large batch to freeze.

2 tablespoon(s) olive oil
12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Meal #3: leaf lettuce

Salmon Salad

Allen and I love this and often have it with salmon or tuna.  Our kids love lettuce and salads, but were not fond of this unfortunately.

Package of wild caught pink salmon

Lettuce

Newman's Own olive oil dressing

Croutons or sesame sticks

Meal #4: mushrooms, spicy greens

Steak with Mushrooms and Wild Rice

Pan-cooked small round steaks, then diced them and add them to Trader Joe's Wild Rice mix.  Steamed chopped portabello mushrooms and added them to rice and steak.  Served with steamed spicy greens (I added butter and some nutmeg to take off some of the bite).  Delicious!

Other uses: cilantro, greens

Frozen cilantro

diced and frozen

Leftover greens - pureed

Washed, steamed and pureed all greens and froze into ice cube trays for storage and later use.

CSA Share Week 16

Only a couple of repeat dishes this week in the pesto and cabbage soup.  The rest of the recipes were all new to us and they were all wonderful.  It is amazing that we seemed to have used a lot of vegetables, but somehow still have beets and turnips leftover.

Week 16 Bounty: 

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Endive
Cabbage
Tomatoes
Beets
Eggplant
Turnips
Bok Choi
Basil
Patty Pan Squash
Zucchini
Peppers

Meal #1: eggplant, tomatoes, bell peppers, hot pepper, onion, garlic, basil

We shared these at an appetizer party.  They we a big hit.  All my husband, Allen's, crazy creation.  He just threw together some vegetables and came up with something wonderful!

Vegetable Sauce

Olive oil
1 jalapeno pepper
2 green bell peppers
2 red bell peppers
1 onion
3 medium eggplants
Bag of tomatoes
4 cloves garlic
Red wine
Balsamic vinegar
Salt
Pepper
Basil
Italian seasoning
Chopped vegetables and cooked until very soft in a pan, added spices and pureed.

Meatballs
1 lb. ground pork
1 lb. ground venison
Salt
1 egg
Whole wheat bread crumbs
1 onion, diced
Full recipe of Vegetable Sauce (divided)
Mixed all ingredients together with only 1/2 cup of Vegetable Sauce and formed into balls.  Baked on a sheet in oven at 375 degrees for about 15 minutes.  Then warmed the above recipe of Vegetable Sauce and poured sauce over meatballs in a serving dish.

Meal #2: tomatoes, onions, celery, green bell pepper, garlic, cabbage

Stewed Tomatoes
6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepperCore tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. *Recipe from Diana Rattray at About.com

Healing Cabbage Soup

We didn't have any bouillon or enough broth, so I used 4 cups of broth and 12 cups of water. This made a thicker soup, which we may even like more than the original recipe.
6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts (24 cups) water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, pepper and other spices. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at allrecipes.com

Meal #3: endive, bok choi, basil, garlic

Basil Walnut Pesto - frozen into cubes
2 cups packed basil leaves 
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Place basil, olive oil, walnuts, garlic and salt (if using) in food processor. Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at Food.com

Bacon Wrapped Chicken 

Pound chicken breasts flat.  Spread about 2 Tablespoons of Basil Walnut Pesto.  Roll chicken breasts and wrap with bacon.  Hold together using toothpick.  Grill until cooked thoroughly.  

Grilled Polenta

Until recently we had only found tubes of pre-made polenta in the refridgerated section.  Slicing them for grilling never worked out quite like we hoped.  But then we found Polenta Valsugana.  This is much more like what we were accustomed to in Northern Italy.  We cut it into 1/2 inch slices and grill.  Then drizzle with olive oil and salt.  

Braised Belgian Endive and Bok Choi
2 Tbsp. butter
10 to 12 Belgian endives
1 Tbsp. lemon juice
1/4 tsp. sea salt
1/3 cup water (feel free to use chicken stock or white wine, if you like)
1 tsp. sugar (optional)
Melt the butter over medium low heat in a large, heavy frying pan, saute pan, or pot with a tight fitting lid. Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. When the butter is melted, lay the endives in a single layer in the pan. Sprinkle them with the lemon juice and salt. Pour the water down along the side of the pan. If you want to cut the bitterness in the final dish, sprinkle the endives with the sugar.Cover the pan and reduce heat to low. You want a nice, tight fit with the lid. If steam is escaping, lay a piece of foil over the pan and then put on the lid. Let cook, undisturbed, until endives are very tender, about 30 minutes.* Recipe by Molly Watson at food.com


Meal #4: zucchini, squash, onion

Squash Fritters
2 medium zucchini, grated (about 2 cups)
1 small onion, very finely chopped
1/3 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 cup shredded parmesan
1 egg, beaten
1/4 cup olive oil
Garlic salt
Fresh cracked black pepper
Non-stick cooking spray
Preheat oven to 400º. Spray baking sheet with non-stick cooking spray and set aside. Use a box grater to shred the zucchini. Place shredded zucchini in several layers of paper towels or in a tea towel and press out extra moisture.  After removing excess water, place zucchini shreds into a medium size mixing bowl. Add onions, corn meal, flour, thyme, parmesan and beaten egg. Add a sprinkle of garlic salt and fresh cracked black pepper to the mixture. Stir until well mixed. (Hands work best for mixing and forming the fritters!) Use your hands to form 8 fritters, placing each one individually on the prepared baking sheet. Fritters should be at least 2 inches apart and not touching. Drizzle ¼ teaspoon olive oil over the top of each fritter. Place pan in the in the oven and bake for 15 minutes. Take pan out of the oven and flip fritters over with a spatula. Sprinkle ¼ teaspoon olive oil over the top of each fritter and return plan to the oven.  Continue baking for 10 minutes or until fritters start to get crispy and slightly brown around the edges. Remove pan from oven. Sprinkle fritters with garlic salt. Serve and enjoy! * Recipe from theundercovercook.com

Pan-fried Tilapia
Tilapia filets
Olive oil
Soy sauce

CSA Share Week 15

Wow!  Only five more weeks left.  We got a little creative this week.  The result made for some wonderfully delicious meals.  Everything was great, but my favorite was definitely the Caprese and "Bruschetta."  Perhaps I am partial due to their Italian flair, but they made a fun, flavor-filled meal.

The Hermit Cookies were a particular surprise.  I wanted to make cookies and thought - why not try to add in a vegetable?  They were scrumptious and the kids loved them. I didn't adjust the recipe for the added liquid, so the cookies were nearly like a bread/bar consistency.  Next time I will adjust the ingredients accordingly.

The large tomatoes and peppers I used combined with last week's share and made salsa on delivery day.  The beans I also combined with last week's beans and made that yummy dip.  I was so far ahead that we ended up with no leftovers, with the exception of a lonely eggplant that will be combined with the three new eggplants we received yesterday!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 15 Bounty: 
Leaf lettuce mix
Spicy Greens mix
Arugula 

Tomatoes
Melon
Beans
Basil
Eggplant
Okra
Bok Choi
Cilantro
Summer Squash
Peppers



Meal #1: Juliet and Sungold tomatoes, basil 
Caprese (cah-PRAY-zay)
Cut up larger tomatoes, kept cherry sized tomatoes whole. Tossed with basil and fresh mozzarella.

Naan "Bruschetta"
Whole wheat naan (from Trader Joe's) toasted lightly in the oven at 375 with buratta (also from Trader Joe's), prosciutto and walnuts. Buratta is fresh cheese made from mozzarella and cream. This is an easy version of my favorite bruschetta in Italia.

Okra with Bacon
Slice into stars and fry in hot bacon grease or olive oil. Season to taste with garlic, salt & pepper or crumbled bacon. * Recipe from Scotch Hill Farm.

Meal #2: bok choi, green onions, ginger 
Enjoyed this scrumptious dish with wild rice.

Salmon and Bok Choi
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil (didn't have, so we substituted some olive oil)
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions
Preheat broiler. Combine first 5 ingredients in a small bowl, stirring with a whisk. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions. * Recipe from Cooking Light at myrecipes.com

Meal #3: greens, arugula

Enjoyed the greens and nuggets with a pumpkin risotto package that we brought back from Italia.  It was a great dinner all together.  I love pumpkin risotto, but my homemade recipe is actually better than this was, so I am really looking forward to making it from scratch.

Spicy Greens with Warm Balsamic Dressing

We used the spicy greens and arugula for this recipe.

1 bunch arugula, cleaned, trimmed and chopped

1 head radicchio, chopped
2 cups chopped escarole, 1/2 head
1/4 cup extra-virgin olive oil
1 clove garlic, cracked
1/3 cup balsamic vinegar
Salt and pepper
Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar . Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper. * Recipe from Rachel Ray at food.com

Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. * Recipe from Teresa at allrecipes.com

Other Uses: melon, cilantro, squash

Melon 

Balled and tossed with blueberries

Cilantro
Washed, chopped and frozen on jelly roll pan, then transferred to freezer bag.

Hermit Cookies
1/2 cup butter, room temperature
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 cup squash, pureed
1 1/2 cups all-purpose flour
1 cup raisins, currants, etc (I used dark chocolate chips)
1/2 cup chopped nuts (I used walnuts)
Oil a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, nutmeg, and cloves. Beat till combined, scraping sides of bowl occasionally. Beat in the egg, milk, squash and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in a 375 degree oven 10 minutes or till edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes 36 cookies. * Recipe from Better Homes and Garden New Cook Book

CSA Share Week 13

The pictures from Scotch Hill Farm fortunately do this produce justice.  It is as beautiful as it looks and it tastes just as good.  

Everything was delicious this week, but the highlight of the week was the "bean" dip.  We shared it at a party and it was a hit.  We might even make it again this week, so that we can enjoy more of it.  

We still have broccoli leftover, but there was more broccoli in today's share so tomorrow's dinner should be hearty!  


Week 13 Bounty: 

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Heirloom Celery
Broccoli
Tomatoes
Green Bean variety
Okra
Eggplant
Spicy Greens Mix
Basil
Green Wave Mustard
Summer Squash
Green Bell Peppers

Hot Peppers

Meal #1: patty pan squash, basil, oregano

Squash and Bacon Pasta

A small variation of our regular Zucchini and Bacon dish.

8 oz. pasta (we like whole wheat tagliolini with this dish)
6 slices of bacon
squash, diced (used two small patty pan squash)
1/2 cup reserved pasta water
1/4 cup very loosely packed, finely grated Parmigiano-Reggiano

Crumbled dry basil and oregano
Coarse salt and cracked black pepper
Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside. In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Remove bacon from pan.  Add the squash to pan with bacon drippings and cook until it starts to soften. Add the reserved pasta water, crumble cooked bacon over top, basil/oregano and the cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Meal #2: squash, greens

Squash Buttermilk Flapjacks
1 1/2 cup flour (used half white, half whole wheat)
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4+1/8 tsp salt
1 egg + 1 egg white
1 1/2 c buttermilk (use 1 1/2 Tbsp lemon juice in 1 1/2 cup and fill with milk)
3 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
6 cubes of pureed squash, thawed

1/4 tsp each clove, allspice, cinnamon
Put the flour, sugar, baking powder, baking soda, clove, allspice, cinnamon and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk, beets and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Repeat with the remaining batter. Serve the flapjacks hot out of the pan with natural maple syrup. Makes about 4 pancakes. * Recipe adapted from A Man And His Pan

Green Eggs
8 eggs
milk
butter/oil
6 cubes of pureed greens
salt and pepper to taste
Thaw the greens and mix them with a fork with eggs, a little milk, a chunk of butter, and salt and pepper. We scramble the eggs.

Meal #3: cabbagettes
Black Bean Tacos
Can of black beans, seasoned for tacos
Shredded taco cheese
1/2 head of cabbage (or a couple cabbagettes), chopped
Black olives
One tomato, diced
Whole wheat tortillas
Drain liquid from beans and heat in stovetop pot. Warm tortillas in microwave, add ingredients as you choose.

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Gorgeous heirloom tomatoes: (top left going clockwise) yellow brandywine, pink brandywine, great white, amish paste, valencia, german striped, paul robeson, and green zebra. 

Other Uses: tomatoes, onions, garlic, eggplant, green bell peppers, hot pepper, basil, oregano, sage, cabbage(ttes), beans, celery, okra, greens

Clean out the Fridge Freezer Spaghetti Sauce

olive oil, onions, garlic
red wine
tomatoes, eggplant, green bell peppers, hot pepper

basil, oregano, sage
ketchup
balsamic vinegar
sugar
wheat flour
My husband, Allen, is the experimental chef at our house.  He decided to throw the above ingredients in the slow cooker and pureed them once cooked.  He can't tell me how much of anything he used, but that it just "seemed right."  He says it tastes good.  I guess we'll see...

Simmered Cabbage
1/2 head cabbage, chopped into approx 1 inch squares or pieces
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or 1 cup vegetable broth (I prefer it with the chicken)
3 tablespoons dry sherry (optional)
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning, serve hot. * Recipe from Julesong at Food.com

"Bean" Dip

1 cup cashews

2 cups green beans, cleaned and ends removed (used Dragon's Tongue beans)

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

Heirloom Celery

Washed, diced and frozen on jelly roll pan.  Once frozen, place in freezer bag.

Easy Indian Style Okra
Just added the new to last week's bag. See Week 8 for the recipe.

Pureed Greens

Spicy Greens Mix and Green Wave Mustard

Washed, steamed, pureed and frozen.

Hot Peppers
Being dried for future use.