Farm Direct Coop Recipesor. . . what you can do with your share!

From Asparagus-Zucchini  Cookbook submitted by Barb Bishop, Harmony Valley Farm member.  Adapted from the THE NEW BASIC COOKBOOK by Julee Rosso and Shelia Ludkins

Sauce:

• 1/3 cup plain yogurt
• 3 tablespoons chopped fresh mint
• 1 teaspoon lemon juice
• pinch of salt or more for taste

Kohlrabi Cakes

• 4 Kohlrabi bulbs
• 1/4 cup chopped green garlic
• Egg Beaters equivalent to 2 eggs, ( or 2 eggs beaten)
• 2 tablespoons dried bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• black pepper to taste
• oil cooking spray

1. Mix sauce ingredients in a bowl and chill at least 30 minutes before serving.
2. Meanwhile, peel and shred Kohlrabi.
3. Transfer to mixing bowl by fistfuls, squeezing out excess moisture as you go,  ( this is essential)
4. Combine Kohlrabi with green garlics, egg, bread crumbs, salt , red pepper flakes, and black pepper, stir until blended.
5. Heat a large skillet and spray it generously with cooking spray.
6. Drop Mixture by large spoonfuls into hot pan and fry the cakes in batches until golden brown, 3-4 minutes per side.
7. Drain on paper towel.
8. Serve hot  with yogurt mint sauce

If you do not have green garlic use green onions and add a small clove of finely minced garlic.

Makes 4-6 servings

This week’s haulage blessed us with kohlrabi, romaine, sugar snap peas (my poor husband isn’t a huge fan, so I felt bad!), cucumber, strawberries, cilantro, bundled herbs and some very sour cherries!

Asian Chicken or Tofu Salad with Peanut Dressing

The size I made of this was for one lunch for my husband (I made my lunch that day with same veggies and dressing, but with tofu, since it was in my fridge and I wanted to use it up). I’ve doubled the recipe below to make 2 servings. If you’re making the tofu version, just leave out the chicken, add in your tofu. Voila.

Leftover grilled chicken, cubed (as much as you like) OR cubed tofu, with water pressed out

1/2 cup whole wheat pasta

2 scallions, sliced on the diagonal

baby carrots, sliced into matchsticks

2 handfuls of sugar snap peas

1/2 cup or more of broccoli, cut into bite sized pieces

red, yellow or green peppers, cut into strips

handful of cilantro, chopped

soy sauce

honey

olive oil

balsamic, rice wine or white vinegar

lime juice

salt and pepper

peanut oil (you can buy this regular or spicy)

In a pot, boil up the pasta. When it’s about a minute from cooking completion, add the broccoli and snap peas to quickly blanch. Drain everything and set aside.

While pasta is boiling, chop up your veggies and place in a bowl.

I make my salad dressing separately, then pour over. This is all eyeballed, really. About 1 tbsp of soy sauce, 1 tbsp of honey, 1-2 of olive oil. Whisk this together and taste. If you need to add pepper or salt, add it now. Then add in juice of about 1/2 a lime and your chopped cilantro. Taste and adjust as needed. Add a little peanut oil. A little goes a long way – it’s pretty strong.

Add warm pasta to veggies in bowl. Pour dressing over.

If you’re making this tofu-style – once water is pressed out, add veggies and tofu, pour dressing over. Nom it up.

Kohlrabi Wraps with Spicy Paprika

I got the idea for these from Mark’s Daily Apple. I had ground beef, said kohlrabi and lettuce that needed to be used up.  My version was tweaked a bit, but I’d say it’s safe to use this recipe for sure!

Thai Cucumber Salad

I had loads of cucumber to use up. And while I’m more than happy to eat salad multiple times a day, I thought I’d make something I haven’t made in a while. I used less sugar than suggested here. But nevertheless, basically used this recipe from Use Real Butter.

Sugar Snap Pea Salad with Maple Syrup

In some attempt to a) make these more appealing to my husband, and b) use up that remaining red grapefruit, I found this through tastespotting.com. I used only almonds (in place of all the nuts in the recipe), as those were all I had on hand. Here you go!

Coconut Curry with Naan

I had a really crappy Monday. Skipped lunch break, left work early to rush down to gym to swim laps…only to get there to find out they’re dumping chemicals in the pool. The 18 year old kid working the desk said I could come back on Tuesday. So I was really looking forward to  making coconut curry. I put everything together through the “adding-the-coconut-milk-stage”, and was surprised to realize I had not a DROP in the house. Really. I quickly swapped out greek yogurt for coconut milk and you know what? I liked it more. Triumphant Monday, afterall.

2 scallions, sliced

red and yellow peppers (I used about 4 mini-peppers)

~10 cherry tomatoes, halved

frozen peas (looked like a 1/2 cup or so)

2 chicken breasts, cubed

6 oz. plain greek yogurt

2 tbsp curry powder

bunch of cilantro

shaved coconut

salt and pepper

Sautee up the veggies in some olive oil. Add the cubed chicken, curry and yogurt. Simmer on the lowest you can stand until nearly done. Add the tomatoes, a good handful of coconut, cilantro, salt, pepper and peas. Top with more coconut if you’d like! I served it with plain naan on the side.

Blue Cheese Turkey Burgers

We got this 10″ Lodge Grill pan and I LOVE IT.  I want to use it all the time. I also want to make turkey burgers every other day. This isn’t really a recipe, but here’s what I did.

very lean ground turkey

1 scallion

1 handful of mushrooms, diced up, very small

blue cheese

worchestershire sauce

A1 sauce

salt, pepper

A package of ground turkey (I have no idea what size, really) makes about 4 burgers for me. Add scallions, mushrooms, blue cheese, a few dashes each of worchestershire and A1. Salt and pepper. Form into rounds, with a little well in the center of each. Place on hot and oiled grill pan, and do not touch until you’re ready to flip! Flip only once, top with a lil extra blue cheese. Happiness.

Guacamole

The cilantro was just DYING. I mean really on it’s last leg. I had an avocado and some lime. Insta-guac.

Bunch of cilantro, chopped

few slices of red onion, minced

1.5 avocados, mashed (I only had 1.5, but use what you like)

1 lime

5 or so grape tomatoes, cut into tiny pieces

salt, pepper

On top of the cilantro add the juice of the lime, salt and pepper. Add the avocado and mash it up. Add onion and tomato and give it another whack or two. Good to go.

Hope you  like it!

Haulage #2 yielded: spinach, radishes, scallions, garlic scapes, sugar snap peas, strawberries, multigrain bread and goat cheese.

I found this to be an easier haul to manage as there was less greens (3 kinds of salad greens was difficult in week 1). The bread and cheese share started up. We didn’t get any herbs on week 2, but I’m pretty sure they’re coming back during week 3. Which reminds me: I need to do something fun with that dill growing so nicely in our kitchen window.

Garlic Scape and Spinach Pesto

Here’s something: I really don’t like garlic. It’s just too MUCH. Seems to overpower other flavors easily, is often overused…I could go on and on. However! There is something really special about garlic scapes. They’re kind of like scallions are to onions – mild and less stinky. Hence my overwhelming preference for both scapes and scallions.

We don’t have a food processor or blender (seriously) but we do have a little immersion blender, and I was happy to give it a go and try and make pesto with it. Went off without a hitch.

3 garlic scapes, cut into 1″ long pieces

~20 basil leaves

1 tbsp pignolia nuts (pine nuts)

2-ish tbsp oil (I used extra virgin olive oil)

1/4 cup percorino romano cheese

1 head spinach

1/2 cup water

salt, pepper, more cheese if needed

Blend scapes, basil, nuts, oil and cheese (in food processor, blender or with immersion blender) until smooth.  In a pot, place the cleaned spinach and water over medium heat, and place the lid on. Cook the spinach until wilted. Add wilted spinach and remaining water and blend again. (Note: I liked adding the cooked spinach because the residual heat seemed to cook the garlic scapes. But I suppose you really don’t have to do that.)  Add salt, pepper and more cheese if you want. I served over whole wheat spaghetti. (Made 2 servings.)

Radish Salad with Tahini Dressing

This was tasty! I am also keenly aware that food in bowls doesn’t photograph really well. This tasted better than it looks – so I hope you try it despite the photo.

~10 radishes, each cut into 4 wedges

1/2 English cucumber, cut in quarters

1/2 avocado, diced

~15 heirloom grape tomatoes, halved

2 tbsp tahini paste

Balsamic vinegar (to taste)

olive oil (to taste)

salt, pepper

Put all the veggies in a bowl. In a small, separate bowl add your tahini paste and whisk in olive oil and a splash of balsamic vinegar. You might need to adjust to get the consistency you want (more oil or vinegar for thinner dressing, etc). Add salt and pepper to taste. Pour over salad and enjoy. (Made 2 servings with not a drop leftover.)

Sugar Snap Pea Salad

Good gravy, I make a lot of salad. My husband is super sweet about it, too. And healthy! Did I mention how much he runs?

We got a 10″ Lodge Cast Iron Grill Pan. For an apartment-dwelling gal, this cures my need to grill. My favorite thing to make on it is blue cheese turkey burgers. My second favorite thing is any vegetable I can throw on there. Perfect little grill marks are so satifying.

1/2 pound sugar snap peas, trimmed (it’s like 30 or so peapods)

1 zucchini, cut into angled rounds

goat cheese

~10 basil leaves, cut into ribbons

olive oil

balsamic vinegar

sea salt, course ground pepper

Place washed and trimmed snap peas in a bowl. Grill up zucchini, then, when cool enough to touch, cut into strips (about the same length/size as the peas). Add to bowl. Crumble desired amount of goat cheese over. Add basil, salt and pepper. Drizzle over oil and vinegar. The goat cheese will melt on the veggies. (Made 2 servings.)

Strawberry Limeade

My husband is the drink mixologist in our house. He’s in charge of  making tea (hot and iced), espresso, espresso milk (nectar of the gods), sangria, lemonade….

We got home from the beach and he was itching to make lemonade. But oh, the strawberries. And the  limes. That was the ah-ha moment: let’s put them all in. It tastes like a melted popsicle.

Juice of 3 lemons and 2 limes

1 pint strawberries

1 cup sugar

4 cups water

In a pot on the stove, make a simple syrup with 1 cup sugar and 1 cup water. Bring to boil until sugar is dissolved, then let it cool. In a pitcher (if you’re using immersion blender) or in a real blender if you have one, add juice of lemons and limes,  simple syrup and strawberries. Blend until smooth. Add remaining water (or sparkling water) to taste. You might want more or less depending on how thick you like your lemonade. (We garnished with cherries for the pic, but there’s no cherries in here! Haha. I wonder if my husband is up for making cherry lemonade…..??)

Week 1 yielded: turnips, bok choy, red and green leaf lettuce, komatsuna, strawberries, basil and dill (both were potted herbs).

What I Made:

Komatsuna Salad with Strawberries and Blue Cheese

Komatsuna are japanese mustard greens, and like spinach, can be cooked or eaten raw. They’re pretty neutral in taste (no sharp bite like arugula, but not as mild as butter lettuce). Pair this salad with whatever you like as a green.

1 bunch komatsuna

about 10 strawberries, sliced

cucumber, in half moons

crumbled blue cheese, to taste

walnuts (optional)

salt, pepper, balsamic vinegar, extra virgin olive oil (EVOO)

Place washed leaves in salad bowl. Add strawberries and cucumber. Top with blue cheese, walnuts, salt and pepper. Drizzle balsamic vinegar and EVOO (or grapeseed oil or whatever you like) on top. Mix up and mangia. (Made 2 servings.)

Coconut and Strawberry Museli

Ahhh museli. It’s like a religion in our house. I have made about 876 variations of it, and we eat it every day. I soak it overnight in milk, and the results are nothing short of heavenly. Sometimes I use unsweetened dried apples and pie spices, other times dried blueberries and cinnamon. But then, these lovely strawberries were starting to turn, so best to make quick use of them in a museli: coconut strawberry it was.

1 cup rolled oats

1/4 cup raisins

1/4 wheat germ

2 tbsp walnuts or almonds

2 tbsp dried unsweetened coconut

cinnamon to taste (I have no idea how much. I shake it on until it looks pretty and smells fragrant.)

Mix and divide into 2 bowls. Add milk to each to cover. Soak overnight. In the morning add fresh fruit and serve. (Made 2 servings.)

Roasted Turnips

Right. So it’s paired with quiche here. Have we discussed my love for quiche? I really just can’t stop making it. It’s the perfect food. I don’t like it with cream and I do admit to making it with a combo of eggs and egg whites for more protein. I add milk, veggies and whatever cheese I feel like plunking on top. A little goes a long way! I usually take this to lunch over a bed of greens. (Ask my mother – I’ve had a lifelong obsession with eggs.)

Onto the turnips! I was pretty tired and this was the best I managed. My only excuse is that I was baking right before this.

7 turnips, diced into even pieces

EVOO

Sea salt, pepper

Preheat oven to 375. Dice up the turnips, and place in roasting pan. Drizzle on EVOO, grind some pepper and salt over them. Mine took about 30 minutes. I like to garnish with a bit more salt when they’re done. (Made 2 servings with a little leftover.)

Bok Choy with Tortellini

I know, right? I went all Italian on the poor bok choy. We had a long run the next day, and I wanted to get in a little carbs. I’m not really a carb loading fan, but sometimes a little boost to the glycogen stores is helpful.

1/2 small onion, sliced into half moons

2 stalks celery, diced

1 red or yellow pepper, cut into strips (I used a bit of each here)

2 heads of bok choy, cut into ribbons

1 small can diced tomatoes, no salt added, drained

2 skinless chicken sausage

1 cup tortellini (I used tricolor)

salt, pepper, EVOO, grated cheese

In one pot, boil up the tortellini. In a saute pan, add a little EVOO, then onions, peppers and celery. Cook until wilted. Add the salt and pepper to the veggies. Add the boy choy, and simmer on low, covered, until wilted down. Add the diced tomatoes. Add the chicken sausage. (Note: I buy organic, fully cooked chicken sausage. Really quick for cooking with, but use whatever you want.) Adjust spices for taste. Serve over the cooked tortellini. Top with grated cheese. We like pecorino romano. (Like everything else I make, this made 2 servings.)

I hope you enjoy! We sure did.

From FDC Newsletter 8 23, 07 by  Sandi Peaslee which she got from another Marblehead member, Judy Jacobi

• 8 ripe medium tomatoes
• ½ red onion, chopped
• 2 ripe peaches, cut into ½” pieces
• 1 large cucumber, peeled, seeded, cut into ½” pieces
• kernels from 2 ears of corn
• 6 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1 ¼ tsp sea salt, plus more to taste
• freshly ground black
• ½ cup fresh basil leaves plus sprigs for garnish

1. Slice off tops of tomatoes (about ½ inch). Scoop out seeds and ribs and coarsely chop.
2. Stir together chopped tomatoes, peaches, cucumbers, corn oil, lime juice, salt and pepper. Let stand for 15 minutes.
3. Stir in basil.
4. Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture and garnish with basil sprigs.
5. Serve immediately

FDC Newsletter  August 23. 07Adapted from a recipe published by Steve Raichlen, and attributed to Crescent Dragonwagon. by Pauk Schuster.  He recommended it on chicken as an after grill baste

• 2 quarts fresh blueberries
• 1 ½ cups finely chopped celery
• 1 ½ cups finely chopped onions
• 1 ½ cups finely chopped green peppers
• 1 carrot, minced
• 1 clove garlic
• ½ cup finely chopped fennel
• 1 cup cider vinegar
• ¾ cup honey
• 2 Tbsp molasses
• 2 Tbsp ketchup
• 1 Tbsp paprika
• 1 ½ tsp kosher salt
• 1 ½ tsp ground black pepper
• 1 tsp cinnamon
• ½ tsp mustard powder
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cayenne pepper
• ¼ tsp whole cloves

1. Puree the blueberries in a food processor or blender.
2.  Combine the blueberry puree, vegetables, vinegar, honey, molasses, ketchup and spices in a large, heavy, non-reactive saucepan. Gently simmer over medium heat until the vegetables are soft and the sauce is thick and flavorful (15-20 minutes).
3.  Return the sauce to the blender and puree until smooth. Strain (if the sauce is too thick, add water). Taste and correct the seasoning (vinegar, honey or cayenne). Use right away or store in the refrigerator. It will keep a few weeks.

From FDC Newsletter 8-16-07.  Recipe courtesy Emeril Lagasse, Food Network

• 4 tablespoons extra-virgin olive oil
• 1 pound sweet Italian sausage, no casings
• 1 pound zucchini, cut into half-moons
• 1 pound summer squash, cut into half-moons
• 1 onion, thinly sliced
• 1/4 cup diced red pepper
• 1/4 cup chopped fresh basil leaves, plus sprigs, for garnish
• Salt and pepper
• 1 pound fresh pappardelle

1. In a large stockpot over high heat, bring 4 quarts of salted water to a boil.  Add 2tablespoons olive oil.
2. In a large sauté pan over medium high heat, add remaining 2 tablespoons olive oil and sausage. Cook until sausage is browned, about 6 minutes. Add zucchini, squash, onions, red pepper and 1/4 cup chopped basil and cook for 4 to 5minutes, or until the squash has begun to caramelize. Season with salt and pepper.
3. Add pasta to the boiling water and cook until just al dente, about 1 minute. Drain reserving 1/2 cup pasta water. Pour cooked pasta and 1/2 cup pasta water into the sausage sauce.

Garnish with basil sprigs

From FDC Newletter  Aug  23 2007 submitted by Niki & David Goldbecks  AMERICAN WHOLEFOODS CUISINE

• 1 cup chopped or sliced cooked beets
• 1 cup chopped or sliced cucumber
• 2 chopped or sliced hard-cooked eggs
• 4 scallions, thinly sliced
• ¼ cup sour cream or whole milk plain yogurt
• lemon juice
• salt, pepper, possibly dill

Combine all ingredients, add lemon juice. You can substitute a simple vinaigrette for the sour cream and lemon juice.

There are (at least) two approaches to making this salad. You can cut and dice everything and toss it, in which case you will have a savory and nutritious salad, which can even serve as a lunchtime dish, accompanied by bread and cheese. Everything will become beet color. Or, you can slice the cooked beets, cucumbers and hard cooked eggs and arrange the colorful circles on a platter, scatter the chopped scallions on the top, and carefully nap the painterly arrangement with a vinaigrette (mustard vinaigrette goes well with beets).

originally found at fdc newsletter august 2007 by Chris Vander Rhodes.  He found it at www.epicurious.com

• 1 lb. carrots, coarsely grated (about 4 cups)
• ¼ cup vegetable oil or extra virgin olive oil
• 3-4 Tbsp. fresh lemon juice
• ¼ cup chopped fresh cilantro or parsley
• 2-4 cloves garlic, mashed or minced
• 1 tsp. ground cumin or ½ tsp. ground cumin & ¼ tsp. ground cinnamon
• 1 tsp. sweet paprika
• Pinch of salt
• About 1 tsp. harissa* (Northwest African chili paste), 1 Tbsp. minced green chilies, or ¼-1/2 tsp. cayenne pepper (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours, or up to 2 days, to allow the flavors to meld and permeate the carrots. Serve chilled or at room temperature. Makes 8-10 servings.

Variations:

Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): Do not grate the carrots, but cut them on a diagonal into ¼-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.

Moroccan Carrot-Orange Salad (Shlata Chizo): Omit the cumin and add 1 ½ tsp. orange blossom water or ½ cup fresh orange juice, ¼ cup chopped fresh spearmint, and, if desired, 1 Tbsp. sugar or honey.

Turkish Carrot Salad with Yogurt (Havuc Salatasi): Substitute 1 cup plain yogurt for the lemon juice.

Editor’s Note:

For those who may not be familiar with Harissa, here are the facts (found on about.com).Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan,Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. Itcanalso be purchased from Middle Eastern stores.

For a very spicy harissa, use a blend of cayenne, chile de arbol, or cayenne with a milder chili like ancho chilies. For a medium spiciness, use a blend of New Mexico chilies with guajillochilies.

Ingredients:

10-12 dried red chili peppers

3 cloves garlic, minced

½ tsp. salt

2 Tbsp. olive oil

1 tsp. ground coriander

1 tsp. ground caraway seeds

½ tsp. cumin

Preparation:

1. Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

2. In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

3. Add remaining spices and blend to form a smooth paste.

4. Store in an airtight container. Drizzle a small amount of olive oil on top to keep itfresh. Harissa will keep for a month in the refrigerator

I’ve been trying different ways to use lettuce, other than a traditional salad. I found lots of yummy, and fat-laden, versions online. Here’s my lightened version of wilted lettuce.

• lettuce, torn or chopped
• 1/2 cup sliced mushrooms
• 2-3 shallots, sliced (or 1/2 small onion)
• cooking spray
• 1-2 Tbls bacon pieces (such as Hormel)
• 1- 2 Tbls raspberry vinaigrette (I used Maple Groves Farm fat-free)
• 1 hard boiled egg, sliced

Spray fry pan with cooking spray. Saute shallots and mushrooms until soft. Turn off heat and add lettuce, dressing, and bacon. Mix well. Serve with egg slices on top.

A nice variation might be a mustard dressing instead of the raspberry vinaigrette, or a bit of crumbled goat cheese.