Cultivating Sustainability

Yogurt, mint and cilantro add a wonderful flavor to lightly steamed carrots. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Flatbread & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

• 1 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 tsp kosher salt
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/4-1/2 tsp sugar
• 3 tbsp plain greek yogurt
• 2 pounds carrots, thinly sliced and steamed just until tender (about 5 minutes)
• fresh ground pepper

DIRECTIONS

1. In a mortar, grind cumin through salt until well blended. Transfer to a large bowl.
2. Add oil, vinegar and sugar to the spice mixture and mix well. Slowly stir in yogurt.
3. Toss steamed carrots with yogurt/spice mixture until well coated.
4. Serve salad immediately or refrigerate for up to 2 hours. Bring to room temperature before serving.

This is a wonderful, refreshing take on traditional hummus. Instead of using chickpeas, this Moroccan version calls for red kidney beans. Serve with fresh pita bread or other type of flat bread.

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

• 2 (14.5 oz) cans organic red kidney beans, drained and rinsed
• 3 cloves garlic, minced
• 1/4 tsp kosher salt
• 1/2 tsp dried chili pepper flakes
• 1/2 tsp ground cumin
• 1/2-3/4 cup flat-leaf parsley
• 1/4 tsp cayenne pepper
• 1/4 cup fresh lemon juice (or high quality bottled such as Santa Cruz Organic)
• 1/4 cup extra virgin olive oil

DIRECTIONS

1. Add beans through lemon juice to a food processor and pulse until evenly processed.
2. Slowly add oil until well-blended and smooth.

(*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 4 medium zucchini, sliced lengthwise into 1/4″ strips*
• 2 medium eggplants, sliced lengthwise into 1/4″ strips*
• 2 medium red bell peppers, sliced into 1/2″ rings**
• 1 large onion, sliced into 1/2″ rings*
• 1/4 cup extra-virgin olive oil
• Freshly ground salt and pepper
• 1 tsp crushed red pepper
• 1/2 tsp cumin seed
• 1/2 tsp fennel seed
• 2 tsp lemon juice
• 8 oz fresh ricotta

DIRECTIONS

1. Coat each side of vegetable slices evenly with olive oil. Sprinkle with freshly ground salt and pepper. Set aside.
2. Bring grill to medium heat. Grill eggplant slices for 8-10 minutes (4-5 minutes on each side). Set aside.
3. Grill zucchini, red bell peppers and onions on medium heat for 6-8 minutes (3-4 minutes on each side). Set aside.
4. Coarsely chop grilled vegetables into 1 inch pieces. In a large bowl combine coarsely chopped vegetables and mix well with red pepper through lemon juice.
5. Serve with a dollop of ricotta alongside the grilled vegetables.

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad.

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 4 ears of corn, uncooked
• 2 large ripe tomatoes
• 2 medium cucumbers
• 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
• 1/2 tsp sugar
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 red onion, thinly sliced
• 1/2 cup fresh herbs (such as cilantro and basil)
• 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
2. In a smaller bowl, whisk lime juice through pepper.
3. In a large bowl, combine all ingredients. Toss with dressing.

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from Brown Rice & Tomato Salad.

Serve warm or cold, for dinner or lunch.

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 2 cups water
• 1 cup short-grain, brown rice
• 1 tsp kosher salt
• 2 tbsp red wine vinegar
• 2 tsp sugar
• 2 tbsp extra virgin olive oil
• 6 medium tomatoes (about 1 1/2 lbs), cut into 1/2 inch pieces*
• 2 large cucumbers, chopped*
• 1-2 cups chopped fresh herbs (such as cilantro, dill and basil)*
• 1 small red onion, chopped
• Freshly ground pepper

DIRECTIONS

1. In a medium saucepan, bring water to boil. Mix in rice and salt and bring back to a boil. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 50 minutes.
2. Meanwhile, whisk vinegar and sugar together in a small bowl. Gradually whisk in oil. Set aside.
3. When rice is done, toss with dressing, tomatoes, cucumbers, herbs, onions and pepper.

This is a really simple, yet delicious salad…and a great way to use up some of your CSA farm share cabbage.

INGREDIENTS

• 1 medium head of green leaf lettuce*
• 1/2 head of green cabbage, chopped*
• 3 scallions, chopped*
• 1/4 cup walnuts, chopped
• 2-3 tbsp lemon garlic vinaigrette
• 3 tbsp feta, crumbled

DIRECTIONS

1. Combine lettuce through walnuts in a large bowl.
2. Toss with lemon vinaigrette. Serve immediately and sprinkle with crumbled feta.

This simple yogurt based side dish is a delicious complement to spicy curry dishes, such as Chickpea & Cabbage Curry and Zucchini & Potato Sabzi. This recipe also tastes great with cherry tomatoes, sliced in half. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 16 oz organic greek yogurt (such as 2% fat Oikos Stonyfield farm)
• 1 medium cucumber*
• 1/4 cup chopped mint*
• 1/2 cup chopped basil*
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper

DIRECTIONS

1. Combine all ingredients and a large bowl. Mix well.

This simple indian dish makes a fabulous side dish for most indian curries. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail.

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 1 pinch asafetida powder
• 1 tsp cumin seeds
• 1/2 tsp whole brown mustard seeds
• 3-4 medium zucchini, yellow squash, or other type of summer squash*
• 1/2 to 3/4 lb new potatoes*
• 2 tbsp plain yogurt
• 1 tbsp ground coriander
• 1/2 tsp kosher salt
• 1 tsp lemon juice

DIRECTIONS

1. Cook potatoes in pressure cooker, according to your pressure cooker’s directions (or boil potatoes in a large pot of water until tender, about 7 minutes).
2. Pour oil into a large pan or wok and turn heat to medium-high. When the oil is hot, add asafetida and then cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the zucchini and potatoes. Stir fry for 5 minutes.
3. Add the yogurt, and cook, stirring, until the yogurt is absorbed. Reduce heat to low and add coriander and salt. Stir for a minute. Add the lemon juice and toss.
4. Serve with white basmati rice and chickpea curry.

Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 medium onion, sliced*
• 1 15 oz can organic chickpeas, drained and rinsed
• 4 cloves garlic, minced*
• 1 large bunch swiss chard*, coarsely sliced including stems
• 1/2 head small-medium arrow head cabbage*, coarsely sliced
• 1 tbsp balsamic creme vinegar
• Salt and pepper to taste

DIRECTIONS

1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

Serve with other greek food, or as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 19 oz can organic chickpeas, drained and rinsed
• 2 cloves garlic, minced*
• 1/3 cup tahini (Middle Eastern sesame paste)
• 1/3 cup water
• 2 1/2 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp cumin seeds
• 1 1/2 tbsp pine nuts

DIRECTIONS

1. Combine chickpeas through salt in a food processor and process until smooth.
2. Stir in cumin seeds and pine nuts.