Monthly Archives: January 2010

Carrot & Potato Chili

31 Sunday Jan 2010

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Stew, Vegan, Vegetarian

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Need a delicious chili to use up a random variety  of root vegetables and tubers? Then this recipe is for you. This chili combines potatoes, sweet potatoes and carrots with green chilies, pinto beans and spices. Serve with shredded cheddar cheese, crushed tortilla chips, sour cream, and cornbread. (* Indicates vegetables purchased from Star Hollow Farm’s online farmers’ market.)

INGREDIENTS

  • 1 large onion*, chopped
  • 5 cloves of garlic*, minced
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp kosher salt
  • 1 large sweet potato*, diced into 1/4″ cubes
  • 4 small-medium potatoes* (try using a mixture of different varieties, such as gold, white and purple – for more information about potatoes, click here)
  • 5 medium carrots*, diced
  • 1 28 oz can organic diced tomatoes (such as Muir Glen fire roasted)
  • 2 1/2 cups organic, free-range chicken broth or vegetable broth
  • 1 4 oz can diced green chilies
  • 1 14 oz can organic pinto beans, drained and rinsed
  • 1 tbsp brown sugar
  • 1/4 cup organic cilantro, chopped

DIRECTIONS

  • Saute chopped onion and garlic in 1-2 tbsp extra virgin olive oil over medium-high heat in a large stockpot. Saute until golden (about 10 minutes). Add oregano through salt. Stir and cook for another 3 minutes.
  • Add sweet potato through green chilies.
  • Bring to a boil, reduce to simmer, cover and cook for 15 minutes.  Add pinto beans and brown sugar. Cook an addition 20-40 minutes or until the carrots, sweet potatoes and potatoes are tender.
  • Stir in cilantro and remove from heat.
  • Serve with shredded cheddar cheese, tortilla chips, sour cream and cornbread.
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Licking Creek Bend Farm

30 Saturday Jan 2010

Posted by in CSA

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Licking Creek Bend Farm is located at 28 Donahoe Lane, Needmore, PA 17238. Growers Michael and Esther Tabor grow a variety of fresh, certified naturally grown, produce for sale at area farmers’ market and their CSA. One share feeds a family of 4 or 2 people who eat a lot of vegetables. There are several CSA pick-up sites: Adams Morgan (Saturday between 10:30am and 1pm at 18th St & Columbia Rd); Gaithersburg at NIST (Tuesdays between 10:30am and 1pm); Bethesda at NIH (Tuesdays between 10:30am and 1pm); and Brookland Metro Station – under bridge (Tuesdays between 3pm and 7pm). Licking Creek Bend Farm offers the following seasonal shares:

  • June-July (9 weeks for $315 or $35/week)
  • August-September (9 weeks for $315 or $35/week)
  • October-November (9 weeks for $315 or $35/week)

We joined for the Oct-Nov share. Here’s what we received and did with our bounty of produce…

WEEK 1 | Saturday, October 3, 2009

PRODUCE | 1 quart of purple and green beans, 5-7 hot peppers, various colors, 3-5 sweet peppers, various colors, 1 medium head of bok choy, 1 medium bunch of collard greens, 1 large butternut squash, 3-4 potatoes, 1 bunch of radishes, 4 tiny bosc pears, 2 red delicious apples, 2 golden delicious apples, 1 bunch of green kolrahbi

RECIPES | Fall Vegetable Stew with Lemon Thyme Biscuits, Roasted Vegetable Enchiladas & Sauce, Spaghetti Squash with Moroccan Spices, Raisins, Swiss Chard & Okra

WEEK 2 | Saturday, October 10, 2009

PRODUCE | 3 ears of decorative (not-edible, but very pretty) multi-colored corn (purple, yellow, white, red-organge); 1 medium acorn squash; 2 apples (red delicious and golden delicious); 2 medium Bosc pears; 2 small Bartlett pears; mixture of hot peppers – including one habanero, several jalapeno, and some long red ones; 1 small kohlrabi; several red, green, and yellow green bell peppers; 1 small bunch of red/green swiss chard; 3 medium/large white potatoes; 1 quart fresh apple cider; 1 small red cabbage; 1 medium nappa cabbage

RECIPES | Carrot Ginger Soup, Roasted Autumn Vegetables, Grilled Pork Tenderloin with Chimichurri Sauce,Mexican Lentil Stew with Cornbread

WEEK 3 | Saturday, October 17, 2009

PRODUCE | 1 bunch kale, 1 bunch arugula, 1 head broccoli, 1 bunch turnips, 1 pint tomatillos, Assorted sweet peppers (red, yellow, purple), Assorted hot peppers, 5 medium potatoes, 4 apples, 1 pear (this turned out to be a quince), 1 small butternut squash, 1 decorative gourd

WEEK 4 | Saturday, October 24, 2009

RECIPES | Sweet Potato Quesadillas with Tomatillo & Cilantro Salsa, Apple Cake, Autumn Vegetable Pot Pie

WEEK 5 | Saturday, October 31, 2009

PRODUCE | 1 liter of apple cider, 1 acorn squash, 6 red apples, 2 green apples, 3 pears, 4 sweet potatoes, 1 butternut squash, 2 turnips, 1 bunch Tok Choy (similar to Bok Choy and to be used in the same way), 1 bunch spinach, 1 bunch arugula, 1 small green cabbage

RECIPES | Multigrain Pancakes with Apples, Raisins and Maple Syrup, Indian Chai Tea, Eastern European Beet Stew and Baba’s Pierogies, Moroccan Chickpea Curry with Couscous, Chive Cream Cheese Sandwiches with Arugula & Apples

WEEK 6 | Saturday, November 7, 2009

PRODUCE | 1 large head of cauliflower, potatoes, sweet potatoes, green beans, 2 bunches of bok choy, apples, Bosc pears, cabbage

RECIPES | Eastern European Beet Stew and Baba’s Pierogies, Cider Braised Chicken and Cabbage with Mashed Potatoes

WEEK 7 | Saturday, November 14, 2009

PRODUCE | 1 large head of cauliflower, potatoes, sweet potatoes, green beans, bok choy, tat soi, apples, Bosc pears

RECIPES | Pizza with Roasted Cauliflower, Potatoes, Pesto & Bok Choy, Indian Cauliflower Curry with Mint Cilantro Chutney

WEEK 8 | Saturday, November 21, 2009

PRODUCE | broccoli rabe, tatsoi, kale, brussel sprouts, apple cider, apples, bosc pears, potatoes, romaine lettuce

RECIPES | Roasted Tomato Bean Soup, Pasta with Chickpea Garlic Sauce, Broccoli Rabe & Tatsoi, Green Beans & Brussel Sprouts with Balsamic Shallot Butter, Cranberry-Apple Streusel Crisp

WEEK 9 | Saturday, November 28, 2009

PRODUCE | 7 apples (2 Albemarle Pippin, 2 Gold Rush, and 3 Winesap Stayman), 4 Bosc pears, 1/2 gallon unpasteurized apple cider, 1 medium bunch collard greens, 1 medium bunch pak choi (also called bok choy), 1 medium bunch kale, 1 stalk of brussel sprouts, 1 head of romaine lettuce, 1 small head of frisee lettuce, 4 small turnips, 4 medium Russet potatoes

Sweet Potato Bread with Dried Cranberries & Walnuts

30 Saturday Jan 2010

Posted by in Breakfast, Dessert, Farmers' Market, Recipe, Vegetarian

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This recipe calls for applesauce and canola oil, creating an exceptionally moist bread. Serve with coffee and tea for a morning snack, or as a light dessert for lunch. The sweet potatoes used in this recipe are organic and come from Next Step Produce, and the free-range eggs from Waterview Foods, both purchased from the Dupont Circle Freshfarm Market.

INGREDIENTS

  • 3 1/2 cup unbleached, all-purpose flour, organic
  • 3 cups sugar, organic
  • 2 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon, organic
  • 1 tsp ground nutmeg, organic
  • 1 tsp ground cloves, organic
  • 1/2 cup organic canola oil (such as Spectrum Naturals)
  • 1/2 cup all-natural, applesauce
  • 2 cups mashed sweet potato (about 3 medium sweet potatoes, peeled and cooked in a pressure cooker until tender and soft, and then mashed with a fork or other tool), organic
  • 4 free-range, organic eggs
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped, organic
  • 1-2 tbsp turbinado sugar, organic

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. Combine flour through cloves in a large bowl. Stir well and set aside.
  3. In a separate bowl, combine oil through eggs. Whisk until eggs are fully incorporated into the other ingredients.
  4. Mix wet and dry ingredients together (be careful not to over stir). Then fold in dried cranberries and pecans.
  5. Pour mixture into 2 bread pans coated with cooking spray. Bake for 30 minutes, then sprinkle with turbinado sugar. Bake for an additional 30-45 minutes or until toothpick inserted into the middle of each bread pan comes out clean.

Star Hollow Farm

16 Saturday Jan 2010

Posted by in CSA, Farmers' Market

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My husband and I just joined our first ever online CSA (community supported agriculture). Last December while picking up our last share of Licking Creek Bend Farm‘s CSA, I noticed an advertisement for Star Hollow Farm’s Online Farmer’s Market & CSA. Growers Randy and Chris, a husband and wife team in Three Springs, Pennsylvania, started this innovative business plan in 2003. During the winter, Star Hollow Farm partners with Tuscarora Organic Growers Co-Op, several local orchards and dairies, and other family farms to provide a variety of high quality organic and conventional, locally grown and raised, products for Washington DC residents. CSA members pay $300 up front in January, which opens up a “debit” account on the online system. Every other week, beginning at 7am on Wednesday morning through 7am on Thursday, CSA members can shop at Star Hollow Farm’s Online Store. Members have the option of choosing the traditional share (a box of preassigned produce) or purchasing things a la carte or both. After all orders are submitted, Star Hollow Farm delivers the produce on Saturday mornings between 10am and 1pm to the Adams Morgan Farmers’ Market at 18th St and Columbia Rd in front of SunTrust. This innovative CSA model provides financial support up front for the farmer and flexibility to the customer.

The online store is user-friendly, provides images and descriptions for each type of produce, and indicates if it is organic or not. This week was my first. Here’s a screen shot of my order and a list of the produce I purchased:

  • 1 lb celeriac ($4/lb) – about 1 medium to large celeriac
  • 2 lbs carrots ($2.20/lb) – about 5-7 medium carrots
  • 2 lbs parsnips ($2.50/lb) – about 4-6 medium parsnips
  • 2 lbs yellow onions ($1.65/lb) – about 5 small onions
  • 1 (5 lb) bag, rainbow potatoes ($5/bag) – about 10 small to medium sized potatoes of different varieties
  • 1 head, green bibb lettuce ($1.50/head)
  • 1 head, lollo biondo lettuce ($1.50/head)
  • 3 small heads, hardneck garlic ($0.60/head)
  • 1/2 lb shallots ($4/lb) – about 4 medium shallots

All this cost $30.50 – far less than what I would have paid at Whole Foods, the Dupont Circle Farmers’ Market, or any other store in the Washington DC area for the quality and quantity.

Moroccan Roasted Vegetables

15 Friday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

  • 1 large, organic red onion*, cut into 1/4 inch pieces
  • 1 medium eggplant, cut into 1/4 inch thick cubes
  • 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
  • 1 large red bell pepper, cut into 1/4 inch thick pieces
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 1 (15.5 oz) can organic chickpeas, rinsed & drained
  • 4-5 garlic cloves, minced*
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
  3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
  4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

Green Lentil Curry with Swiss Chard, Broccoli Rabe & Carrots

12 Tuesday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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This savory dish calls for homemade curry paste. While this sounds intimidating, it’s actually quite simple and far tastier than the ground curry spice you might find in the grocery store. The broccoli rabe, swiss chard and carrots add nice vibrant color, texture, and taste. Broccoli rabe, despite its name, is actually a relative of turnips, not broccoli. The entire plant – stems, leaves, and broccoli florets – are edible.

Serve with basmati rice, plain yogurt and flatbread, such as naan, for a hearty lunch or light dinner. Recipe adapted from Food & Wine. (*Indicates produce purchased at the Dupont Circle Farmers’ Market.)

INGREDIENTS

  • 1 cup green lentils
  • 1 cup french green lentils
  • 1 teaspoon tumeric
  • 3 1/2 cups organic, free-range chicken broth or vegetable broth
  • 2 cups water
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 large, organic red onion*
  • 2 cups chopped, organic carrots*
  • 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
  • 2 to 4 teaspoons finely grated ginger
  • 4 garlic cloves, mashed to a paste
  • 3 teaspoons ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 medium to large, organic shallot, minced
  • 1 tablespoon tomato paste mixed with 1 tablespoon of water
  • 1 medium bunch broccoli rabe
  • 1 large bunch swiss chard (chop all of each swiss chard leaf, including stem) or kale (remove stems and only use leaves, finely chop)
  • 1 cup finely chopped cilantro
  • 1/2 teaspoon cayenne pepper
  • Salt

DIRECTIONS

  1. In a saucepan, combine the lentils with the turmeric, broth and water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
  2. Meanwhile, saute onion and carrot in 1 tbsp extra virgin olive oil over medium-high heat in a saute pan.
  3. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat 3 tbsp oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
  4. Add broccoli rabe, swiss chard (or kale), onion-carrot mixture, canned tomatoes, three-fourths of the cilantro and the cayenne to lentils and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
  5. Serve with basmati rice, warm naan and plain yogurt or sour cream.

Pasta Salad with Walnut-Sage Pesto and Butternut Squash

10 Sunday Jan 2010

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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I first discovered the wonderful pasta recipe in Cooking Light Magazine in October 2005. I’ve been making it at least once a year, since. This recipe includes my adaptations. Serve with fresh grated parmigiano-reggiano cheese and a side salad, or in this case sauteed broccoli rabe with garlic, olive oil, and balsamic vinegar. while the vibrant green pesto darkens with age, the pasta tastes great the next day for lunch, too.

INGREDIENTS

  • 1 large butternut squash, peeled and cubed (1/4 inch)
  • 1 tbsp extra virgin olive oil
  • 3/4  teaspoon  salt, divided
  • 1 cup  fresh flat-leaf parsley leaves
  • 1/4 cup chopped walnuts
  • 1/4 cup fresh sage leaves
  • 2  tablespoons  fresh lemon juice
  • 4  tablespoons  extravirgin olive oil
  • 2  garlic cloves
  • 1/3  cup  fat-free, less-sodium chicken broth (or vegetable broth)
  • 16 oz uncooked pasta (such as cavatappi or corkscrew)
  • 4  cups  torn arugula
  • 1/2  teaspoon  freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 450°.
  2. Arrange squash in a single layer on a jelly-roll pan coated with 1 tbsp extra virgin olive oil. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
  3. Meanwhile bring 4-5 quarts water to a rolling boil. Cook pasta according to directions.
  4. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.
  5. Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.