Tag Archives: apples

Cranberry Apple Chutney

27 Sunday Nov 2011

Posted by in Sauce, Vegan, Vegetarian

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What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.

Recipe adapted from Epicurious.com.

INGREDIENTS

  • 4 medium apples
  • 1 medium onion
  • 1 cup packed dark brown sugar, divided
  • 1 cup fresh orange juice, divided
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
DIRECTIONS
  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
  3. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
  4. Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
  5. Coarsely chop the chutney, to further meld the flavors.
  6. Serve chutney warm or at room temperature.
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South African Fruit & Vegetable Summer Stew

21 Monday Jun 2010

Posted by in Dinner, Entree, Meal, Recipe, Stew, Vegan, Vegetarian

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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.

CSA Bounty – Star Hollow Farm

04 Sunday Apr 2010

Posted by in CSA, CSA Bounty

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Spring is here! While most CSA subscribers in the region do not start receiving their weekly bounty until the beginning of June, Star Hollow Farm started this weekend. As a Star Hollow Farm CSA member, every Wednesday from the beginning of April through end of December I will be able to order a weekly CSA harvest box and additional a la carte items (produce and dairy).

Here’s what was in my April 3, 2010 harvest box:

Baby Mizuna (a variety of Japanese mustard, usually served raw in salad mix)

Claytonia (aka miner’s lettuce that grows wild in California, usually served raw in a salad)

Mixed Carrots (yellow, orange and purple varieties)

Parsnips

Onions

Bibb Lettuce

Romaine Lettuce

Fingerling Potatoes

Granny Smith, Golden Delicious & Honey Crisp Apples

I also ordered:

Tuscarora Mesclun

Garlic Greens

Chives

Dill

CSA Bounty – Star Hollow Farm

13 Saturday Mar 2010

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I picked up my Star Hollow Farm CSA share today. What a beautiful variety of produce…and all for $42.65! I haven’t exactly figured out what to do with my bounty, but I’m excited. Perhaps I’ll make some roasted vegetables, butternut squash soup and risotto.
 
HARVEST BOX
 
Gold, Red, Purple & Orange Carrots and Parsnips
 
 
Bibb & Red-Tinged Lolla Rose Lettuce and Yellow Onions
 
 
Claytonia
Claytonia (the green leaves on the left side of the picture) are also known as miner’s lettuce. According to Star Hollow Farm, this delicate lettuce is originally from California and takes its common name from the 49ers who found it growing wild and used it as a fresh salad green.
 
Microgreens
Greenhouse-grown Asian greens (pictured below) are  harvested with the seed leaves (the cotyledons) and the first true leaves.

Mixed Beets & Butternut Squash


LaRatte Fingerling Potatoes and Atlantic White Potatoes
LaRatte fingerling potatoes (pictured up close in the image below) are a French variety of fingerling potatoes that are moist, flavorful, and easy to prepare. According to Star Hollow Farm they are good roasted whole, or sliced and sautéed with onions. Atlantic white potatoes (pictured in the back right of the image below) are good fried, roasted, or mashed.

Pink Lady and Red Delicious Apples

 
ADDITIONAL ITEMS

Hardneck Garlic

 
Whispering Brook Farm Sharp Cheddar Cheese & Free-Roaming, Pastured Hen Brown
Eggs

Kompot (Polish Fruit Stew)

13 Sunday Dec 2009

Posted by in Dessert, Recipe, Stew

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Kompot is a traditional Polish dessert made from a combination of fresh and dried fruit. The dish is typically served at room temperature or cold.

INGREDIENTS

  • 2-3 medium apples, peeled, cored and diced
  • 1 large organic orange, washed well, sliced and then quartered
  • 6 oz dried apricots, halved
  • 1/4 cup dried cherries
  • 1/4 cup golden raisins
  • 1 cinnamon stick
  • 4-5 whole cloves
  • 1/4 to 1/2 cup sugar

DIRECTIONS

  1. Combine all ingredients in a medium to large saucepan. Add enough water to cover the fruit.
  2. Bring to a boil, then simmer until apples are just tender.

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.

CSA Share Week 8

22 Sunday Nov 2009

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It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

  • 1 medium bunch of broccoli rabe
  • 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
  • 1 small bunch of baby kale
  • 1 head of romaine lettuce
  • 1 large stalk of brussel sprouts (bulbs still on the vine)
  • 1/2 gallon of apple cider
  • 6 apples (different varieties)
  • 2 Bosc pears
  • 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.

Cider Braised Chicken and Cabbage

21 Saturday Nov 2009

Posted by in Dinner, Entree, Recipe

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This is a hearty, flavorful roasted chicken dish inspired from the Irish Pub Cookbook. The chicken comes out extremely tender and savory, thanks to the beer and delicious roasted vegetables. Excellent served over mashed potatoes. (*Indicates CSA vegetable.)

INGREDIENTS

  • 1/3 cup all-purpose unbleached flour
  • Freshly ground salt and pepper
  • 2 large bone-in chicken halves, skin on (about 2 lbs.)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 4-5 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 1 large onion, sliced
  • 3 bay leaves
  • 2 medium apples, unpeeled and diced*
  • 1/2 cup golden raisins
  • 2 tbsp fresh flat-leaf parsely
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 head shredded cabbage*
  • 1 cup chicken stock
  • 1 cup Irish cider, or other beer (such as a belgian ale)

DIRECTIONS

  1. Preheat oven to 325 degrees F. Season raw chicken with salt and pepper, on both sides. Dredge chicken in flour, shaking off excess.
  2. In a large skillet over medium heat, warm oil. Add the chicken in batches and cook for 3-4 minutes on each side, or until lightly browned. Transfer chicken to a plate, and set aside.
  3. In a large ovenproof baking dish, combine garlic through cabbage. Toss with 3 tbsp extra virgin olive oil. Add chicken pieces, covering with vegetables. Pour the chicken stock and cider over meat and vegetables.
  4. Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until chicken is tender.

Fresh Apple Cake

02 Monday Nov 2009

Posted by in CSA, Dessert, Recipe, Vegetarian

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applecake

INGREDIENTS

  • 2 cups unbleached, all purpose flour (plus 1 tbsp for dusting the baking pan)
  • 2 cups sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 4 cups apples (about 5-6 medium apples, peeled and cut into small 1/4 inch pieces)
  • 1 cup chopped nuts (such as pecans or walnuts)
  • 1 cup dried fruit (such as golden raisins or currants)
  • Cooking spray

DIRECTIONS

  1. Peel and chop apples.
  2. Preheat oven to 350 degrees F. Coat a bundt pan evenly with cooking spray and dust with about 1 tbsp of flour. Remove any excess flour.
  3. Mix dry ingredients (flour through nutmeg, only) in a large bowl. In a separate bowl whisk wet ingredients (eggs through oil, only).
  4. Combine wet and dry ingredients. Fold in apples, nuts and dried fruit. There is only enough batter to evenly coat the apples, nuts and dried fruit. The mixture will be very sticky.
  5. Pour evenly into bundt pan and cooking for about 45 minutes or until a toothpick comes out clean. Serve with vanilla ice cream.

Chive Cream Cheese Sandwiches with Arugula & Apples

02 Monday Nov 2009

Posted by in CSA, Lunch, Recipe, Vegetarian

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This is a super easy sandwich recipe to use for all those fall apples and arugula.

INGREDIENTS

  • Fresh sourdough, country wheat, or Italian white bread from a local bakery (for a great tip on keeping fresh bread, fresh, click here)
  • 1 bunch of arugula, washed and dried using a salad spinner
  • 1 large red delicious, johnny gold, matsu, or other variety from your local farmer
  • Chive and onion cream cheese

DIRECTIONS

  1. Spread cream cheese on both sides of bread.
  2. Top with 10-20 leaves of arugula, depending on how thick of a layer you want.
  3. Add sliced apple.
  4. Eat immediately, or wrap and refrigerate.