Cultivating Sustainability

This is a fabulous, fairly simple curry recipe. Be aware that it’s quite spicy. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from a Gourmet recipe.

INGREDIENTS

• 1 1/4 cups shallots or onions, coarsely chopped*
• 4 large garlic cloves, coarsely chopped*
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 3 tbsp water
• 2 tbsp extra virgin olive oil
• 1-2 tbsp muchi curry powder (a spicy, yellow curry powder)
• 1 (14-ounce) can unsweetened coconut milk
• 1 1/2 cups vegetable (or chicken broth)
• 1 jalapeno chile, slit lengthwise in 4 places*
• 1 (3-inch) cinnamon stick
• 1 whole clove
• 3 summer squash (any combination of zucchini or yellow squash or other type of summer squash)*
• 1 package tofu, drained and cut into 1/2 inch cubes
• 2 cups cherry tomatoes, sliced in half*
• 1 large bunch swiss chard, chopped*
• Cooked short-grain white rice

DIRECTIONS

1. In a food processor or blender, chop fine onions, garlic, and ginger. Add water and purée to a paste.
2. In a large heavy casserole heat oil over medium heat. Add onion/ginger paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add coconut milk through squash. Increase heat to medium-high and bring to a soft boil. Reduce heat to low, cover and simmer for 5 minutes. Add tofu through swiss chard and simmer, cover and simmer for an additional 1o minutes until all vegetables are tender and tomatoes are wilted. Discard jalapeno, cinnamon stick, and clove.
3. Sprinkle with thai basil or cilantro and serve with cooked, short-grained white rice.

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 one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

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

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

• 5 tbsp olive oil
• 2 med sized onions, minced
• 8 cloves garlic, minced
• 1 can diced tomatoes, undrained
• 2 20-oz cans chickpeas, drained
• 1 head of cabbage, chopped*
• 1⁄2 cup vegetable (or chicken) broth
• 1⁄2 tsp salt (preferably kosher salt)
• 1 tbsp lemon juice
• 1 fresh jalapeno pepper, minced*
• 2 tsp very finely grated fresh ginger

Spice Bag #1

• 1 tbsp ground coriander seeds
• 2 tsp ground cumin seeds
• 1⁄4 to 1⁄2 tsp ground cayenne pepper
• 1 tsp ground turmeric

Spice Bag #2

• 2 tsp ground cumin seeds
• 1 tbsp ground amchoor
• 2 tsp sweet paprika
• 1 tsp garam masala

DIRECTIONS

1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
3. Add chopped cabbage. Stir again.
4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 3 cups organic tomato juice
• 1/2 cup finely minced onion*
• 1 medium clove garlic, minced*
• 1 medium cucumber, peeled and coarsely sliced*
• 3 scallions, coarsely chopped**
• 2 medium tomatoes, coarsely chopped**
• 1/2 cup fresh cilantro, coarsely chopped
• 1/2 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp red wine vinegar
• Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

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.

If you have a grill, this is the easiest burger you can make! Serve with a light salad, such as Dill & Cabbage Salad. (*Indicates Potomac Vegetable Farm (PVF) produce and ** Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 large portobello mushrooms**, remove stems
• 1 large onion, thickly sliced into 1/2 inch slices
• 4 leaves of lettuce*
• 4 small, high quality buns
• Slices of cheddar cheese (optional)

DIRECTIONS

1. Combine oil through pepper in a small bowl. Mix well. Using a brush, evenly coat each portobello mushroom and onion slice with oil vinegar mixture (you may need to mix more, depending on the size of your onion and mushrooms).
2. Grill portobello mushrooms for 12-15 minutes (about 6 minutes on each side) and onions for 8-12 minutes (about 4 minutes on each side), or until cooked through.
3. Serve 1 grilled portobello mushroom and 1 grilled onion slice on small, high quality buns topped with dijon mustard, mayo, cheddar cheese, and lettuce.

This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 head of red leaf or romaine lettuce*
• 3 green onions (also called scallions)*
• 3 tbsp dill, chopped*
• 1/4 cup sweet peas (shells removed)*
• 1-2 tbsp lime vinaigrette

DIRECTIONS

1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
2. Chop the scallions and dill.
3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage 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.))

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

• 4 cups onion, coarsely chopped**
• 2 tbsp peanut oil
• 4-5 cloves of garlic, minced
• 1 tbsp ginger, peeled and freshly minced or grated
• 1 1/2 tbsp ground cumin seeds
• 1 1/2 tbsp ground coriander seeds
• 1 1/2 tsp ground cinnamon
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp ground fennel seeds
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 1/2 cup water
• 2 medium zucchini, quartered lengthwise and sliced**
• 1 medium bunch collard greens, stems and middle spine removed, chopped*
• 2 cups green or yellow beans**
• 2 firm apples, cored and cubed
• 1 cup dried apricots, chopped
• 1/2 cup golden raisins
• 1/4-1/2 cup apricot preserves
• 1 tbsp lemon juice
• 6 cups cooked brown rice
• 1 cup roasted peanuts, chopped
• 2 bananas

DIRECTIONS

1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.

Light, crispy and refreshing!

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

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

• 2 tbsp lemon juice
• 1/4 cup orange juice
• 1/4 tsp kosher salt
• 3 tbsp extra virgin olive oil
• 1 small cabbage, very thinly sliced*
• 1 cup coarsely grated carrot**
• 1 cup pineapple chunks in unsweetened juice, drained

DIRECTIONS

1. In a large bowl, whisk together the lemon juice through oil.
2. Add the cabbage, carrots and pineapple and toss.
3. Serve immediately or refrigerate until ready to serve.