Wednesday, July 27, 2011

{ CSA Recipes + Your Peek }


Isn't it a beautiful week! This week's treat is definitely the lavender. Although you can eat lavender, I'll be fine just looking at it and smelling it. The other newbies to the box this week were potatoes (purple viking and white California) and zucchini. Other than that, we've had it all before: lettuce, broccoli, beets, salad turnips, collard greens, scallions and garlic; but we're definitely happy to have it again.


For the few of you who read my weekly CSA post, it's most likely because you are a) part of a CSA or b) you're curious about what being in a CSA is like. For those of you in category b), I'm including our weekly CSA newsletter from Calliope Farm so you can see what we get with our vegetables and for those of you in category a) I'm sure that you'll love the great recipes that farmers Megan and Jacob passed along this week. Enjoy!


July 26th

• WEEK 8 •

This week we bring in the garlic!


We are a little less than half way done. We started last Wednesday thinking the rain had passed and about a half hour in it started raining on us. I was not a happy farmer. We got a truck load under the barn and finished cleaning, sorting and bundling and got it hung up. Since then we have been picking away at the large crop whenever we have a spare afternoon or hour. Today I hope that we can get the rest of the hardnecks in, about 3 more beds of  3 100ft rows. I am excited to be able to sleep a little more soundly once it is all tucked away safely under the eaves of the barn.

For the last few weeks we have been giving you Music garlic, this is what some might call our "prized" garlic. We grow more of it than any of the other varieties, it tends to grow very well for us, getting nice and big and disease free. Not only is it a big head, it also has big cloves that are really easy to peel, and for those of you that use garlic a lot you know how annoying small cloves can be. Try putting these whole cloves in a batch of roasted new potatoes, or mincing and coating the potatoes with it 5 or 10 minutes before they are done. The lavender bundles will last for a while if you change there water every day, I learned this trick from Melissa at Spring Creek Nursery. You can also hang it and dry it so it will last you even longer. I think this is finally the last bit of broccoli, I know I know, don't get too teary eyed, there will be so many other brassicas to replace it. Until next week...どうぞめしあがれ!

This Weeks Box

Zucchini
New Potatoes (Purple Viking and California White)
Beets
Salad Turnips
Collards
Broccoli
Scallions
Green Leaf Lettuce
Lavendar Bundle
Garlic

Recipes


I was really excited when two CSA members, that just started this food blog, www.theplumpalate.com, sent me this recipe for salad turnips this morning! Perfect timing!

The Bitten Word: Grilled Turnips with Garlic

Food & Wine (July 2011)
Grilled turnips
As you no doubt know by now, we'll happily grill anything that shows up in our kitchen.Tofu? Sure. SaladSandwiches? Absolutely.
So to be honest, when we saw these Grilled Turnips with Garlic, our reaction wasn't as much wide-eyed excitement as it was a simple shrug and an, "Eh, why not?"
Turns out, we shouldn't have been so lackadaisical. These grilled turnips are dynamite!
For some reason, we were actually a little skeptical about how well turnip slices would fare on the grill. They're so dense: Wouldn't they end up burnt on the outside and still-raw on the inside?
But that's not the case at all. Hot off the grill, the turnips are nicely crisp-tender with a subtle smoky char. And the quad-fecta of garlic, olive oil, lemon and parsley adds terrific flavors (although, seriously, don't those four ingredients improve, like, 90 percent of the dishes you cook?).
Anyway, we can officially add turnips to our ever-growing list of grillable delicacies.
Now if we could just find a way to grill a cocktail...
Grilled Turnips with Garlic
Food & Wine (July 2011)
Subscribe to Food & Wine 
Total time: 20 minutes
Servings: 4
  • 1 pound turnips, sliced 1/4 inch thick
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped Italian parsley
  • Grated zest of 1 lemon
Light a grill. Brush the turnips on both sides with 1 tablespoon of olive oil; season with salt and pepper. Grill the turnips over moderately high heat until tender, 2 minutes per side. Transfer to a platter.
In a skillet, cook the garlic in 2 tablespoons of olive oil over high heat just until sizzling. Reduce the heat to low and cook until the garlic is golden, 2 minutes. Off the heat, stir in the parsley and 1/2 teaspoon of pepper. Spoon the oil over the turnips and top with the lemon zest.
Teva told me about this zucchini fritter recipe, she vouch for it's delicousness!

Zucchini Fritters
Martha Stewart


Ingredients

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly grated lemon zest (1 lemon) plus
  • 1 lemon, cut into 8 wedges (optional)
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, peeled and minced
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 to 4 tablespoons olive oil

Directions

  1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.


I made this recipe for Aaron's birthday on Thursday and replaced the wheat flour with sprouted rice and the baking soda with double the amount of baking powder and it was pretty amazing. Robyn's Fudge Frosting is so amazing!

Chocolate Beet Cake
3 eggs, hormone and cage free
1 1/2 cups powdered coconut sugar, rapadura or sucanat
(place sugar in blender to create powdered sugar)
3/4 cup coconut oil
1 tsp vanilla
1 3/4 cup pureed, steamed beets (about 3-4 medium size)
1/4 cup baking cocoa (non-alkalized) or raw cocoa
2 cups finely ground whole wheat flour
(soft white wheat is best or simply sift hard white wheat)
1 1/2 tsp baking soda, aluminum free
1/2 tsp sea salt
(Pre-heat oven to 350°.)
1. Steam sliced beets until soft. (15+minutes)
2. Puree beets in blender until you have 1 3/4 cups.
3. Add sugar, coconut oil, vanilla and blend until smooth.
4. Add eggs. Blend again.
5. Add cocoa, flour, baking soda and sea salt.
6. Bake in greased 9"x13" pan at 350° for 25-30 minutes.
Chocolate Avocado Frosting (my recipe)

1 ripe avocado
Cream from one can of Thai coconut milk
1/4 - 1/2 tsp vanilla (optional)
1/2 cup raw cocoa
1 1/4 cup powdered turbinado (sugar in the raw) or coconut sugar
1. Place avocado, coconut cream and vanilla in blender. Blend until smooth.
2. Add dry ingredients.

3. Spread onto cooled cake!
Isn't it wonderful to think of feeding our families a delicious cake that carries the nutrients contained within an avocado, coconuts and beets? I sure think so.
Robyn's Fudge Frosting
1 cup cocoa
2 cups coconut cream (take the cream from two cans)
2 cups coconut sugar, powdered
1/4 cup hot water
Cream together by hand until smooth.
My notes: The frosting was almost too runny and the water was never needed. This makes enough frosting for two cakes or more! If you're making this recipe, definitely cut it down by half!
***Disclaimer: I used regular old wheat in this recipe. I didn't use sprouted wheat or use the soaking process in this recipe - although, I will be attempting it in the future.


That's it! We get something like this every week. I hope that you enjoyed your peek into our box and our email this week.

Let me know if you try any of these recipes, they all look delicious. I however have other plans for my zucchini this week:


zucchini cake sandwich cookies, yum! And although this recipe from Eat Cake for Dinner looks absolutely delectable the way it is, I'm going to go with just the zucchini cake cookies to cut down on the sugar intake. The cream cheese frosting will be sorely missed by the Winter family, but I'm sure that our bodies will thank us in the long run.

Thank you so much to Eat Cake for Dinner and Calliope Farm for sharing some yummy recipes with us!

Have a yummy week, I know we will.

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