CSA Share Week 10

13 Sunday Dec 2009

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This is the very last CSA share for the year and winter. How sad!

  • 2 bunches collard greens
  • 1 bunch bok choy
  • 1 small bunch tatsoi
  • 1 bunch green onions
  • 1 pint broccoli crowns
  • 1 pint brussel sprouts
  • 1 small head green cabbage
  • 1 head green leaf lettuce
  • 1 head red leaf lettuce
  • 1 head romaine lettuce
  • 4 apples of assorted varieties
  • 2 bosc pears

Cornbread

12 Saturday Dec 2009

Posted by in Bread & Dough, Recipe, Side, Vegetarian

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This is a hearty, moist and subtly sweet cornbread recipe from Moosewood Restaurant New Classics cookbook. Serve with a hearty soup or stew, such as Mexican Lentil Stew or Tortilla Stew with Roasted Turkey.

INGREDIENTS

  • 1 cup organic cornmeal (or corn flour – for a lighter cornbread)
  • 1 cup organic whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 organic, free-range eggs
  • 1/4 cup organic canola oil
  • 1/3 cup organic brown sugar
  • 1 cup organic low-fat plain yogurt
  • Butter
  • Honey

DIRECTIONS

  1. Preheat oven to 400 degrees F. Using cooking spray, evenly coat a 9-inch square baking dish.
  2. Combine the cornmeal, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, oil, brown sugar and yogurt.
  3. Stir the wet ingredients in the dry ingredients until just blended (be careful not to over mix).
  4. Spread the batter evenly in the prepared baking dish. Bake for 20 to 25 minutes, until golden brown and a knife inserted in the center comes out clean.
  5. Serve with butter and drizzled with honey.

Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.

Community Gardens in Washington DC

10 Thursday Dec 2009

Posted by in Food System

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Just came across this article by Liz Whitehurst about a mapping project of community garden sites across Washington, DC.

Growing possibilities: A new census of community gardens

December 7, 2009 | By Liz Whitehurst 

“A squadron of bicyclists armed with satellite mapping instruments swept through the District this summer on a unique mission: locate all of the city’s community gardens and interview garden managers for the first ever census of community gardens here.

There are nearly 40 community gardens in DC, but until now, there has been no readily available estimate of the square footage of public land being cultivated for food in the District of Columbia, nor is there a coordinated land management strategy citywide. These are among the issues this census, undertaken by the Neighborhood Farm Initiative, was intended to address.”

For the full article, click here.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.

CSA Share Week 9

28 Saturday Nov 2009

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It’s our last week of our CSA. How sad!!! I just spoke with Farmer Mike and he said there may be a possibility to extend our share for a few weeks. It pays to know your farmer! On our walk home from picking up our CSA share, Farmer Mike told us that they still have a lot of winter greens, lettuce, and other vegetables to pick – thanks to plastic tarps and extending the growing season. Don’t want to get too excited, but hopefully we’ll be able to get a couple more weeks of fabulous produce. I love not knowing what we’ll get; the challenge of finding inventive recipes; and getting to chat with our farmer every week.

Here’s what we got in our CSA this week:

  • 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

Gobble, Gobble

27 Friday Nov 2009

Posted by in CSA, CSA Meal Plan

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Wednesday night, with less than 24 hours before Thanksgiving, Rex and I decided to forgo a meal with our good friends, John and Sutton, for an at home feast. This was not an easy decision, after all the more the merrier. Well, last week I came down with a cold, which I gave to Rex. Wednesday evening we were both still had runny noses and a cough (not exactly the best way to start one of our favorite holidays). So instead of infecting our friends with our bug, we opted for a quiet Thanksgiving meal at home. That meant, Wednesday after work I had to run to Whole Foods and gather additional ingredients for our feast. Luckily I found one of the last 9 lb. free-range turkeys. (I was a bit disappointed I couldn’t find a small organic turkey, but at least I found an antibiotic-free, hormone-free free range turkey at such a short notice. The 9 lb.-er would have to do.) I shoved the turkey, along with some sweet potatoes, and brining kit in my backpack and made the 1 mile walk home. I felt so giddy – like a little school girl excited to come home, in anticipation of the holiday – but instead of books, I carried a turkey. What a funny sight! I completely underestimated how heavy a 9 lb. turkey and several pounds of sweet potatoes can be. Oh well, I’ll have a story to tell my kids one day – how I walked 1 hour in the cold with a turkey in my backpack!

Well as you can tell by the pictures, our turkey dinner turned out to be quite a nice little feast. After 5 years of being married, we’ve never celebrated Thanksgiving just the two of us. While we may have been recovering from colds, we made the most out of the holiday. Having never cooked a turkey, I was quite intimidated, but called my sister and my mother multiple times for instructions. Rex and I also found youtube to be quite helpful.

Our meal consisted of the following recipes. The sweet potato dish is a recent tradition in my family. The cranberry salad dates back to my dad’s childhood – an old classic American recipe of my grandma’s. And the roasted brined turkey is my sister’s favorite way to prepare a turkey. In an effort to use as much of my CSA vegetables as possible – I made a sauteed brussel sprout and green bean dish, and a variation of apple crisp.

Kim & Rex’s First Solo Thanksgiving Meal

Roasted Brined Turkey with Dried Herbs

Streuseled Sweet Potato Casserole

Green Beans & Brussel Sprouts with Balsamic Shallot Butter

Cranberry Salad

Cranberry-Apple Streusel Crisp


Roasted Brined Turkey with Dried Herbs

27 Friday Nov 2009

Posted by in Meat, Recipe

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This was the first time ever that I cooked a turkey. Usually we spend Thanksgiving with family or friends and I always make most of the sides and desserts. However, this year, since Rex was sick, we had our first Thanksgiving at home. The night before Thanksgiving, I walked to Whole Foods in search of the smallest whole turkey. Luckily I found a fresh, 9 lb one. While it wasn’t organic, it was free range, hormone free, and antibiotic free. Next year, I’ll hopefully have more time to plan and can order a small, organic turkey from a nearby farm. I also picked up a brining kit (next year I’ll have to make my own brine – because it’s basically just salt and herbs). The brining directions say to brine the turkey for 1 hour per pound. Next time I will definitely follow these directions. I let our turkey brine for an extra 2 hours. While our turkey turned out to be quite moist and succulent and delicious (even the breast meat), I found it a tad salty. For detailed directions and a youtube video, check out turkeyperfect.com.

INGREDIENTS

  • 1 (9 lb.) fresh, free-range, antibiotic-free, and hormone-free turkey
  • 1 package Fire & Flavor Turkey Perfect Herb Blend Brining Kit (available at Whole Foods) (Note: I only used half of the brine mix for my 9 lb. turkey. Follow the directions included on the package for a larger turkey, instead of my directions below.)
  • 1.5 quarts water
  • 1 cup sugar
  • 1/4 cup apple cider vinegar
  • 2.5 quarts ice water
  • 1 medium sized roasting pan

DIRECTIONS

Brining Directions

  1. Heat water in a medium stock pot over medium-high heat. Bring to a boil. Remove from heat. Add 1/2 the brine mix and sugar and stir until dissolved. Add vinegar. Allow to cool for 15 minutes to 1 hour.
  2. Remove neck and giblets from inside turkey. With a knife, carefully cut a 3 inch slit on both sides of the turkey just under the thickest part of the breast – cutting the skin only, not through the meat. Place turkey, breast side down in the plastic brining bag included in the Fire & Flavor Turkey Perfect Herb Blend.. Brining Kit. Place bagged turkey in roasting pan for added support.
  3. Pour brine solution and ice water over turkey in plastic bag. Remove as much air as possible from the bag and seal bag. Brine turkey for NO MORE than 9 hours (1 hour per 1 lb. of turkey).

Roasting Directions

  1. Preheat oven to 325 degrees F.
  2. Remove turkey from brine; carefully straining out leftover herbs/spices from the brine solution. Make sure you remove all the brine solution from the turkey cavity. Remove turkey from the bag. Place in roasting pan. Brush turkey lightly with oil and strained herbs/spices. If you are not stuffing your turkey, cover up the cavity (I didn’t have any twine or pins, so I stuffed the cavity opening with aluminum foil).
  3. Roast turkey for 2 3/4 to 3 hours (about 15-20 minutes per pound), or until temperature gauge (the turkey came with one – see picture above) pops (Note: if you have a meat thermometer use it. I didn’t have one and didn’t have time to buy one.) or until a meat thermometer that is inserted into the thickest part of the breast reads 165°F and the innermost part of the thigh reads 180° F.  Do not touch bone when inserting the thermometer.).
  4. Let turkey rest, partially covered with aluminum foil (don’t cover it completely, or else turkey will continue to cook, make sure there are quite a few places where steam can escape), for 20 minutes.
  5. Carve turkey. Check out this youtube video for instructions on how to carve a turkey from cooking.com.

Cranberry-Apple Streusel Crisp

27 Friday Nov 2009

Posted by in Dessert, Recipe, Vegetarian

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This delicious variation of apple crisp combines the sweetness of local fall apples with the tartness of New England fresh cranberries. Serve crisp hot, room temperature, or cold with a couple scoops of vanilla bean ice cream. Recipe adapted from Fine Cooking (click here for the original recipe). (* Indicates CSA vegetable.)

INGREDIENTS

For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 5 medium tart baking apples (or a mixture of CSA apples)*
  • 6 oz. fresh cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon

DIRECTIONS

  1. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.
  2. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.
  3. Make the filling. Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, and cinnamon. Toss in the cranberry mixture and apples.
  4. Mound the filling into a 8X8″ baking dish. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  5. Put the crisp on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 50-60 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  6. Transfer to a rack and cool completely before serving. Serve with vanilla ice cream.

Streuseled Sweet Potato Casserole

27 Friday Nov 2009

Posted by in Farmers' Market, Recipe, Side, Vegetarian

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This is a deliciously sweet sweet potato side dish. Fabulous with a savory main dish, such as roasted chicken or turkey. The streuseled topping adds a nice, crunchy touch. Recipe from Cooking Light.

INGREDIENTS

  • 14  cups  (1-inch) cubed peeled organic sweet potato (about 5 pounds)
  • 1/2  cup  half-and-half
  • 1/2  cup  maple syrup
  • 1  teaspoon  vanilla extract
  • 3/4  teaspoon  salt
  • 1  large egg, lightly beaten
  • Cooking spray
  • 1/2  cup  all-purpose flour
  • 1/2  cup  packed brown sugar
  • 1/4  cup  chilled butter, cut into small pieces
  • 1/2  cup  chopped pecans

DIRECTIONS

  1. Preheat oven to 375°.
  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
  3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
  5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
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