Archive for June, 2007

CSA Week # 2 Logan’s Square

June 28, 2007 · Filed under Uncategorized

Well, we had a little rain but, more importantly THE TRACTOR IS FIXED! Blessings to Mr. Joe Ardito for helping me with that 6 hour ordeal.
I’ve already tilled new areas for more carrots, greens, and other things.
Here is what’s in the “box” thi week:
Greens Mix(Arugala, Russian Kale, Swiss Chard, Spinach and Komatsuna)
Stirfy with Choi, garlic, collards and parsley
Onion with Baby leeks
Dill
Carrots(parmex, a specialty type, tastes tender and sweet)
Carrot Greens, you may juice or dry them for later use in soups or for topping pastas, rice???
RECIPES TO FOLLOW
Carrot: & SpinachBRAISED CARROTS WITH CRISP SAGE (wonder if you could use dill instead?)

Fried sage works on two levels to make these carrots spectacular: First, the leaves’ crisp texture offsets the carrots’ tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
1 lb or more carrots, c;hopped
Spinach or other grrens chopped
1 cup M’s veggie brother or chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.Add Greens at end and fry briefly. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Carrot-top-soup recipe

1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. savory
1 tsp. salt
dash pepper

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20
and water and simmer until the beans are tender, about 45 minutes.

2. In a skillet heat the saute liquid. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well.=20

2. When the beans are cooked, add the onions and all the other
ingredients to the bean pot and cook another 30 minutes, or until the
vegetables are tender. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread.=20

Leek Omlette or tofue recipe(change as necessary 1 12-inch Arabic round flat loaf
250 gram Mori Nu lite Tofu
250 gram frozen spinach
150 gram leek
100 gram fresh mushrooms
salt
pepper
paprika powder
lemon juice (fresh or concentrate)

Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cut leek into small pieces, rinse and drain them. Get a pan and
use a fat free non-stick cooking spray (or just a bit water) to saute
leek pieces until they are soft and lightly brown. Remove from heat and
put leek in a mixing bowl, add tofu, and spinach and puree. Saute
mushrooms and add to the mixture. Add pepper, salt, paprika powder and
lemon juice to taste and put this mixture over the loaf. (It is supposed
to look like a spinach pizza). Bake it for about 20-30 minutes. Enjoy!

Green Eggs???
This Italian interpretation of a low-fat vegetable omelette simplifies the cooking process by oven-baking, rather than completing it on the stove-top.

INGREDIENTS

1 teaspoon low-fat dairy-free spread
3 cloves garlic, crushed
1 small leek (200g), sliced thinly
400g button mushrooms, sliced thickly
200g greens or spinach leaves chopped finely
2 eggs
6 egg whites
½ cup (125ml) skim milk
1/3 cup (40g) coarsely grated low-fat cheddar cheese

METHOD

Preheat oven to moderately slow.

Oil deep 23cm-round cake pan. Line base with baking paper.

Melt dairy-free spread in medium frying pan; cook garlic and leek, stirring, until leek softens. Add mushrooms; cook, stirring, until mushrooms are just tender. Add spinach; cook, stirring, until spinach just wilts. Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan. Bake in moderately slow oven about
30 minutes or until just set. Place frittata under hot grill until browned.

Tip: Use Swiss brown mushrooms as an alternative tasty mushroom.

Serving suggestion: Serve with a salad of sliced tomatoes and shredded basil

No comment »

CSA Week # 4 North Riverside Egg Week

June 28, 2007 · Filed under Uncategorized

Well, we had a little rain but, more importantly THE TRACTOR IS FIXED! Blessings to Mr. Joe Ardito for helping me with that 6 hour ordeal.
I’ve already tilled new areas for more carrots, greens, and other things.
Here is what’s in the “box” thi week:
Greens Mix(Arugala, Russian Kale, Swiss Chard, Spinach and Komatsuna)
Stirfy with Choi, garlic, collards and parsley
Onion with Baby leeks
Dill
Carrots(parmex, a specialty type, tastes tender and sweet)
Carrot Greens, you may juice or dry them for later use in soups or for topping pastas, rice???
RECIPES TO FOLLOW
Carrot: & SpinachBRAISED CARROTS WITH CRISP SAGE (wonder if you could use dill instead?)

Fried sage works on two levels to make these carrots spectacular: First, the leaves’ crisp texture offsets the carrots’ tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
1 lb or more carrots, c;hopped
Spinach or other grrens chopped
1 cup M’s veggie brother or chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.Add Greens at end and fry briefly. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Carrot-top-soup recipe

1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. savory
1 tsp. salt
dash pepper

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20
and water and simmer until the beans are tender, about 45 minutes.

2. In a skillet heat the saute liquid. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well.=20

2. When the beans are cooked, add the onions and all the other
ingredients to the bean pot and cook another 30 minutes, or until the
vegetables are tender. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread.=20

Leek Omlette or tofue recipe(change as necessary 1 12-inch Arabic round flat loaf
250 gram Mori Nu lite Tofu
250 gram frozen spinach
150 gram leek
100 gram fresh mushrooms
salt
pepper
paprika powder
lemon juice (fresh or concentrate)

Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cut leek into small pieces, rinse and drain them. Get a pan and
use a fat free non-stick cooking spray (or just a bit water) to saute
leek pieces until they are soft and lightly brown. Remove from heat and
put leek in a mixing bowl, add tofu, and spinach and puree. Saute
mushrooms and add to the mixture. Add pepper, salt, paprika powder and
lemon juice to taste and put this mixture over the loaf. (It is supposed
to look like a spinach pizza). Bake it for about 20-30 minutes. Enjoy!

Green Eggs???
This Italian interpretation of a low-fat vegetable omelette simplifies the cooking process by oven-baking, rather than completing it on the stove-top.

INGREDIENTS

1 teaspoon low-fat dairy-free spread
3 cloves garlic, crushed
1 small leek (200g), sliced thinly
400g button mushrooms, sliced thickly
200g greens or spinach leaves chopped finely
2 eggs
6 egg whites
½ cup (125ml) skim milk
1/3 cup (40g) coarsely grated low-fat cheddar cheese

METHOD

Preheat oven to moderately slow.

Oil deep 23cm-round cake pan. Line base with baking paper.

Melt dairy-free spread in medium frying pan; cook garlic and leek, stirring, until leek softens. Add mushrooms; cook, stirring, until mushrooms are just tender. Add spinach; cook, stirring, until spinach just wilts. Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan. Bake in moderately slow oven about
30 minutes or until just set. Place frittata under hot grill until browned.

Tip: Use Swiss brown mushrooms as an alternative tasty mushroom.

Serving suggestion: Serve with a salad of sliced tomatoes and shredded basil

No comment »

CSA Week #3 for Woodstock IL, No eggs this week

June 26, 2007 · Filed under Uncategorized

Greetings and thanks for your support.
New this week will be the carrots. Upcoming crops: carrots, squash and then potatos. (Squash bugs and Squash vine borers are holding up the squash and cuks)
NO EGGS THIS WEEK; NEXT WEEK.

In the box this week:
Greens or Spinach
Arugala Mizuna Mix
Stirfy with Choi, garlic, collards and parsley
Baby leeks
Fennel
Parsley
Carrots(parmex, a specialty type, tastes tender and sweet)
Carrot Greens, you may juice or dry them for later use in soups or for topping pastas, rice???
RECIPES TO FOLLOW:
fennel leaf http://delectable-victuals.blogspot.com/2007/06/penne-with-fennel-and-chives.html
FENNEL RECIPES:
#1
Ingredients:
whol pasta, cooked per package directions, rinsed and drained
spring onions, sliced into 2-inch pieces
Mixed Greens rinsed and chopped fine, added when pasta is cooled
pepperoncini, sliced (optional)
1 Tbsp olive oil or oil of choice
¼ cup finely chopped fennel leaves
1 garlic clove finely minced
2 Tbsp finely chopped chives(optional)
1 Tbsp aprika
salt to taste
optional: toasted pine nuts for garnish or any nuts or use vinegar with peanut butter mixed.
#2 FENNEL
Fennel Salad from Adrienne Cox
1 Bulb fennel
1 bunch radish
1 Cucumber
A few carrots
Rice vinegar
Dill 1-2 tsp if fresh

Thinly slice fennel, carrots and radish. Seed and chop cucumber. Mix everything into a bowl and toss with some rice vinegar and some dill to taste. This salad gets better as the days go by and it marinates in the vinegar, but it is really tasty the day of as well
CHERRY RECIPES:
Crunchy Broccoli and Cherry SaladCrunchy Topping:
1 cup pecans, chopped
1 pkg. Ramen noodles, uncooked and broken
4 tablespoons butter

Salad:
Chopped mixed grees or Spinach or both
1 cup pecan halves or desirable nut
1 to 1 1/2 cup pitted cherries , ripe!
1 cup Vegetable oil or apple sauce
1 cup sugar, turbinado or maple syryp
1/2 cup apple cider vinegar
3 tablespoons cherry juice concentrate , mashe some cherries and microwave and “smush”
Crunchy Topping:
Brown pecans and noodles in butter. or pam Cool on paper towels, put in a small bowl and set aside.

Salad:
Combine all salad ingredients in a large bowl.

Sweet and Sour dressing:
Mix all salad dressing ingredients until sugar is completely dissolved.

To serve: Let guests top their salads with desired amount of crunchy topping and salad dressing.
Carrot: & SpinachBRAISED CARROTS WITH CRISP SAGE

Fried sage works on two levels to make these carrots spectacular: First, the leaves’ crisp texture offsets the carrots’ tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
1 lb or more carrots, c;hopped
Spinach or other grrens chopped
1 cup M’s veggie brother or chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.Add Greens at end and fry briefly. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.
carrot-top-soup recipe

1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. savory
1 tsp. salt
dash pepper

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20
and water and simmer until the beans are tender, about 45 minutes.

2. In a skillet heat the saute liquid. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well.=20

2. When the beans are cooked, add the onions and all the other
ingredients to the bean pot and cook another 30 minutes, or until the
vegetables are tender. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread.=20
Leek Omlette or tofue recipe(change as necessary 1 12-inch Arabic round flat loaf
250 gram Mori Nu lite Tofu
250 gram frozen spinach
150 gram leek
100 gram fresh mushrooms
salt
pepper
paprika powder
lemon juice (fresh or concentrate)

Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cut leek into small pieces, rinse and drain them. Get a pan and
use a fat free non-stick cooking spray (or just a bit water) to saute
leek pieces until they are soft and lightly brown. Remove from heat and
put leek in a mixing bowl, add tofu, and spinach and puree. Saute
mushrooms and add to the mixture. Add pepper, salt, paprika powder and
lemon juice to taste and put this mixture over the loaf. (It is supposed
to look like a spinach pizza). Bake it for about 20-30 minutes. Enjoy!
Vegan

This Italian interpretation of a low-fat vegetable omelette simplifies the cooking process by oven-baking, rather than completing it on the stove-top.

INGREDIENTS

1 teaspoon low-fat dairy-free spread
3 cloves garlic, crushed
1 small leek (200g), sliced thinly
400g button mushrooms, sliced thickly
200g baby spinach leaves
2 eggs
6 egg whites
½ cup (125ml) skim milk
1/3 cup (40g) coarsely grated low-fat cheddar cheese

METHOD

Preheat oven to moderately slow.

Oil deep 23cm-round cake pan. Line base with baking paper.

Melt dairy-free spread in medium frying pan; cook garlic and leek, stirring, until leek softens. Add mushrooms; cook, stirring, until mushrooms are just tender. Add spinach; cook, stirring, until spinach just wilts. Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan. Bake in moderately slow oven about
30 minutes or until just set. Place frittata under hot grill until browned.

Tip: Use Swiss brown mushrooms as an alternative tasty mushroom.

Serving suggestion: Serve with a salad of sliced tomatoes and shredded basil

No comment »

CSA for June 23, North Riverside Week 3

June 22, 2007 · Filed under Uncategorized

Greetings: Here’s What’s in the bags:
Cherries http://www.cdkitchen.com/recipes/recs/10/Cherry_French_Dressing8597.shtml
Turnips: try roasting or adding to salad dressing.The turnip root is full of vitamin C, usually associated with citruses, and turnip juice has more of this vitamin that an equivalent amount of orange juice
Onion
fennel leaf http://delectable-victuals.blogspot.com/2007/06/penne-with-fennel-and-chives.html
Greens Mix
Spinach: top chilled after pizza cooks or add to pasta, or rice salad
Oregano Thyme mix Lemon oregano dressing:
http://www.recipezaar.com/36531

FENNEL RECIPES:
#1
Ingredients:
whol pasta, cooked per package directions, rinsed and drained
spring onions, sliced into 2-inch pieces
Mixed Greens rinsed and chopped fine, added when pasta is cooled
pepperoncini, sliced (optional)
1 Tbsp olive oil or oil of choice
¼ cup finely chopped fennel leaves
1 garlic clove finely minced
2 Tbsp finely chopped chives(optional)
1 Tbsp aprika
salt to taste
optional: toasted pine nuts for garnish or any nuts or use vinegar with peanut butter mixed.
#2 FENNEL
Fennel Salad from Adrienne Cox
1 Bulb fennel
1 bunch radish
1 Cucumber
A few carrots
Rice vinegar
Dill 1-2 tsp if fresh

Thinly slice fennel, carrots and radish. Seed and chop cucumber. Mix everything into a bowl and toss with some rice vinegar and some dill to taste. This salad gets better as the days go by and it marinates in the vinegar, but it is really tasty the day of as well
CHERRY RECIPES:
Crunchy Broccoli and Cherry SaladCrunchy Topping:
1 cup pecans, chopped
1 pkg. Ramen noodles, uncooked and broken
4 tablespoons butter

Salad:
Chopped mixed grees or Spinach or both
1 cup pecan halves or desirable nut
1 to 1 1/2 cup pitted cherries , ripe!
1 cup Vegetable oil or apple sauce
1 cup sugar, turbinado or maple syryp
1/2 cup apple cider vinegar
3 tablespoons cherry juice concentrate , mashe some cherries and microwave and “smush”
Crunchy Topping:
Brown pecans and noodles in butter. or pam Cool on paper towels, put in a small bowl and set aside.

Salad:
Combine all salad ingredients in a large bowl.

Sweet and Sour dressing:
Mix all salad dressing ingredients until sugar is completely dissolved.

To serve: Let guests top their salads with desired amount of crunchy topping and salad dressing.

No comment »

CSA for June 20th Week #2 Woodstock EGG WEEK #1

June 19, 2007 · Filed under Uncategorized

June 20the Week #2 EGG WEEK
TOTAL 2 BAGS FULL SHARE MEMBERS
TOTAL 1 Bag HALF SHARE MEMBERS BOTTOM SHELF
Instructions: for full share only.
Take 1, UNLABELED Bag from bottom fridge
Take 1 Unlabeled bag from the bottom shelf of fridge
PLEASE TAKE EGGS FROM THE DOOR OF THE FRIDGE IF YOU HAVE A SUBSCRIPTION.
Full Share Members: What’s in the bags:
Eggs- free for signing up. Regular Egg subscription st arts next week
Spinach (recipe below)
Mixed Greens
Choi Sitrfy with garlic
Sage (recipe below)
Turnip(recipe below)
Cherries (recipe below)
Onion
Half Share Members: What’s in the bags(YOUR BAG HAS YOUR NAME ON IT.)
Turnip
Cherries
Spinach
Sage
Baby Swiss Chees and jalapeno cheese
(Basil Pesto for sale in freezer, $5.00)
RECIPES;
Sage and spinach recipe:
Creamy Spinach Sage Soup( I did this without the leak, onion instead and no tofu & I added soymilk) tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
RAdish, Turnip or Daikon Salad with Lettuce leaves
l/2 lb rad, daikon or turnip
l/2 ts salt, 4 TB oil, l/4 ts wh. Pepper,
Lettuce leaves or greens or spinach
3 TB parsley
opti. Cherry toms for garnish
Shredd long shreds radish in processor or with cheese grater. Largest slat.
Put in colander and sprinkle with salt let dran l5 mins. Squeez exess juice from them in cloth or paper town or salad spinner.
Mixe w oil and pepper. Line salad plante with leaves of lettuce, divide rad. Mix to leaves and sprinkle with parsley and peeled cherrie toms if want.
Curried Turnip
Or this http://www.deliciousorchardsnj.com/arch0248.html
1 Onion Chopped
2 TB oil
3 Turnips, peeled and sliced thinly
1 tart apple cored and chopped
2 ts Curry Powder
1 ts salt
Lemon wedges
Cook onion stirring the oil for 5 mins. Over medium heat until begins to brown. Stir in the turnips and cook 5 mins. Add the apple, curry and salt and cook until tender, about 3 – 5 mins. Squeeze a fresh lemond wedge over dish before serving. Serve hot w/ additional wedges
Cherry Recipes : http://www.pcfma.com/cbviewrecipes.php?category=Cherries

No comment »

CSA Logan Square Week #1 June 17th Pickup 10-3p.m.

June 11, 2007 · Filed under Uncategorized

Greetings& Welcome!

Well the weather certainly has been strange. Thank goodness for the rain. Had a few setbacks, rabbits, chipmunks, squash bugs, the usual.

Remember, you can chop greens and put them in anything, tortillas, scrambled eggs, soup, stirfry, salad, with pasta(cold or hot), or coleslawy. Kale and collards, all greens, can be interchanged in a recipe. Recipes at the end of this post.

Here is what is in your bags this week:

Radish
Radish Greens for cooking
Mei Quinq Choi( like Pa Choi)
Spinach
Greens Mix for Stirfry or Salads(Russian Kale, Swiss Chard and Mizuna)
Arugala
Spring onions with tops
Oregano
–and your free eggs for signing up.
~KALE RECIPE: http://www.earthshare.co.uk/RecipeFolder/KaleButtered.html
Sage and spinach recipe:
~Creamy Spinach Sage Soup( I did this without the leak, onion instead and no tofu & I added soymilk)
tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
~Curried Greens(chard, etc)I use any greens or spinach
http://www.all-creatures.org/recipes/chard-curry.html
~Kale and Sw chard
http://www.recipezaar.com/r/439/169

~Sweet and Sour Greens

2-1/2 pounds fresh collard, kale, or mustard greens
6 slices bacon, chopped
1/2 cup water
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems from greens. Wash leaves thoroughly, and tear into bit-size pieces. Set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Set bacon aside.

Add water, vinegar, sugar, salt and pepper to drippings in Dutch oven; bring to a boil. Add greens; cover and cook over medium heat 30 to 45 minutes or until greens are tender, adding additional liquid if necessary. Spoon into serving dish, and sprinkle bacon over top.
~ROASTED RADISHES. EASY!!
Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.I like to add onions or chives & garlic.

No comment »

CSA Woodtock #1 -June l3th

June 11, 2007 · Filed under Uncategorized

Greetings& Welcome!

Well the weather certainly has been strange. Thank goodness for the rain. Had a few setbacks, rabbits, chipmunks, squash bugs, the usual.

Remember, you can chop greens and put them in anything, tortillas, scrambled eggs, soup, stirfry, salad, with pasta(cold or hot), or coleslawy. Kale and collards, all greens, can be interchanged in a recipe. Recipes at the end of this post.
INSTUCTIONS:
Please take one bag from the bottom shelf of the refrigerator
Please take one bag from the top shelf of the refrigerator
Please take eggs from the side door(only) of the refrigerator(FULL SHARE CUSTOMERS ONLY)
I will be on hand to meet you this week and walk you thru the instructions
** Cheeses and Chix subscribers: product coming soon

Here is what is in your bags this week:

Radish
Radish Greens for cooking
Mei Quinq Choi( like Pa Choi)
Spinach
Greens Mix for Stirfry or Salads(Russian Kale, Swiss Chard and Mizuna)
Arugala
Spring onions with tops
Oregano
–and your free eggs for signing up.
~KALE RECIPE: http://www.earthshare.co.uk/RecipeFolder/KaleButtered.html
Sage and spinach recipe:
~Creamy Spinach Sage Soup( I did this without the leak, onion instead and no tofu & I added soymilk)
tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
~Curried Greens(chard, etc)I use any greens or spinach
http://www.all-creatures.org/recipes/chard-curry.html
~Kale and Sw chard
http://www.recipezaar.com/r/439/169

~Sweet and Sour Greens

2-1/2 pounds fresh collard, kale, or mustard greens
6 slices bacon, chopped
1/2 cup water
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems from greens. Wash leaves thoroughly, and tear into bit-size pieces. Set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Set bacon aside.

Add water, vinegar, sugar, salt and pepper to drippings in Dutch oven; bring to a boil. Add greens; cover and cook over medium heat 30 to 45 minutes or until greens are tender, adding additional liquid if necessary. Spoon into serving dish, and sprinkle bacon over top.
~ROASTED RADISHES. EASY!!
Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.I like to add onions or chives & garlic.

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CSA Week #1 for North Riverside 6/9/07 8-noon

June 7, 2007 · Filed under Uncategorized

Greetings& Welcome!

Well the weather certainly has been strange. Thank goodness for the rain. Had a few setbacks, rabbits, chipmunks, squash bugs, the usual.

Remember, you can chop greens and put them in anything, tortillas, scrambled eggs, soup, stirfry, salad, with pasta(cold or hot), or coleslawy. Kale and collards, all greens, can be interchanged in a recipe. Recipes at the end of this post.

Here is what is in your bags this week:

Radish
Radish Greens for cooking
Mei Quinq Choi( like Pa Choi)
Spinach
Greens Mix for Stirfry or Salads(Russian Kale, Swiss Chard and Mizuna)
Arugala
Spring onions with tops
Oregano
–and your free eggs for signing up.
~KALE RECIPE: http://www.earthshare.co.uk/RecipeFolder/KaleButtered.html
Sage and spinach recipe:
~Creamy Spinach Sage Soup( I did this without the leak, onion instead and no tofu & I added soymilk)
tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
~Curried Greens(chard, etc)I use any greens or spinach
http://www.all-creatures.org/recipes/chard-curry.html
~Kale and Sw chard
http://www.recipezaar.com/r/439/169

~Sweet and Sour Greens

2-1/2 pounds fresh collard, kale, or mustard greens
6 slices bacon, chopped
1/2 cup water
1/4 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems from greens. Wash leaves thoroughly, and tear into bit-size pieces. Set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings in skillet. Set bacon aside.

Add water, vinegar, sugar, salt and pepper to drippings in Dutch oven; bring to a boil. Add greens; cover and cook over medium heat 30 to 45 minutes or until greens are tender, adding additional liquid if necessary. Spoon into serving dish, and sprinkle bacon over top.
~ROASTED RADISHES. EASY!!
Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.I like to add onions or chives & garlic.

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