Week 16

During my workshare hours this week it was clear just how hard it is to keep food fresh and cool in our small-scale operation. The broccoli itself seemed to yellow between the farmer's truck and the cooler trailer. And we were instructed to bring out crates of it in bunches of only 6. Needless to say that made for constant trips from the cooler to the farmstand and back. Hot out! A good lesson to everyone who thinks the main cost of food is the land it grows on... Even cutting out the middleman by getting our produce either on-site or local farmers the costs incurred from getting it to the city, keeping it cool, so much of the produce goes bad before it even gets in your fridge. And I'm not sure about you, but I get some green monsters growing in the back of that bottom drawer even after bringing it home.
So this week the lady in charge of our newsletters left the farm. So here's a list of what we got, although your guess is as good as mine when it comes to exact varieties and farm location. We'll miss you Beth.

bunch radishes
head broccoli
yams
2 acorn squash
2 onions, red/yellow
6 apples
bunch spinach
green leaf lettuce
farm fresh eggs

Week 15, Recipe 3, Better Than Govinda's Seitan Cheesesteak Wraps

For those of you in the Philadelphia area interested in veggie or vegan food places, Govinda's To Go is pretty much a staple for ordering in. But with this recipe, we now have the know-how to do it ourself. This recipe comes from Michael of "Michael's Savory Seitan, Wheat Meat," made in the Philadelphia area. We met him at the farmstand on pick-up day. Greensgrow usually carries his stuff in Greensgrow's fridge, but this particular farmstand, he came out as a vendor and shared his enthusiasm and recipes with us. Thanks Michael. This meal has become Chris' specialty since it's pretty much a synch. Gets him out of dishes for a night. Again, thanks Michael.


Ingredients
1 tub of Micheal's Savory Seitan Wheat Meat
1 Tbsp. extra virgin olive oil or butter
1/4 cup BBQ sauce
1 red onion, chopped
1-2 frying peppers, sliced
1 cup shredded swiss cheese

fajita wraps or hoagie buns




Add seitan to olive oil, heating over medium-high heat. Let heat 3-4 minutes and add peppers and onions. Saute until vegetables become soft. Add cheese and BBQ sauce, stir until melted. Fill wraps and eat!

Points Tally
Taste: 5 points
Ingredients: 4 points
Documentation:5 points
Originality:0 points, great recipe, Micheal.

Total: 14 points

Week 15, Recipe 2, Curried Sweet Potato and Garbanzo Salad

Ingredients

1 tablespoon olive oil
1.5 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
3 cups of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1 cup plain Greek yogurt
1 Tbsp Indian-style curry powder (or to taste)
1/4 teaspoon fine grain sea salt
3 or4 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped



Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.




Points tally
Taste: 5 points
Ingredients: 3 points
Documentation: 5 points
Originality: 5 points, After indexing my favorite cookbooks and recipe sites, I can't find a recipe similar to this, I'm recording a bit after the fact, so sue me if it exists (don't really).

Total points: 18

Week 15, Recipe 1, Beet and Chevre Salad with Beet Greens

In my opinion, eating these 2 recipes (Beets and beet greens) together have to make a pretty balanced meal. The dark leafy greens with vitamin C, calcium, iron, the antioxidants in the beets themselves, the protein in the chevre and roasted walnuts...
I think Chris' comment of "That was dinner" was unwarranted. I do, however, agree with Chris that it probably wasn't the best pre-night out drinking meal I could have made. And we both had a pretty awful hangover the next morning for brunch. We couldn't even do mimosas.


Beet and Chevre Salad



Ingredients
4 medium beets, sliced 1/4" thick*
1 Tbsp olive oil
1/4 tsp. salt
pinch black pepper
1/3 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. orange juice (1/4 orange)
1/2 tsp. salt
1 garlic clove minces
2 Tbsp. red onion or shallot, minced*
1/2 cup crumbled chevre*

1 bunch beet greens*
1 Tbsp. olive oil
2 Tbsp. red onion or shallot, minced
1 clove garlic, minced
2 Tbsp. vege stock or water
1 Tbsp. balsamic vinegar
1/3 cup walnuts
parsley for garnish


Combine first 4 ingredients above in a ziplock and coat evenly. Arrange beets on a medium heat indoor grill. Close and cook 5-6 minutes or until easily pierced with a fork. Meanwhile, combine citrus dressing (next 6 ingredients) in a small bowl. When beets are done, toss with 2 Tbsp. of the dressing. Top with chevre.



Beet Greens and Walnuts

Wash greens and chop into 1/2" strips. Heat 1 Tbsp. olive oil over medium heat. Add 2 Tbsp. chopped red onion (reserved from above) and 1 garlic clove, minced. Cook 2 minutes. Add beet greens, balsamic vinegar and vegetable stock/water and cover. Let steam 3-4 minutes, toss, add 2 Tbsp. of the citrus dressing, let steam another minute or 2. Top with 1/3 cup toasted walnuts and parsley.

Points tally
Taste: 5 points
Ingredients: 4 points
Documentation: 5 points
Originality: 3.5 points (sorta kinda adapted from Roasted Beet Salad from Moosewood Restaurant's Cooking for Health and Balsamic Beet Greens from Johnna Albi and Catherine Walthers' Greens Glorious Greens cookbook)

Total points: 22.5

Week 15 Share

Just to clear up any misconceptions, I do not always come out with 5 star recipes. Like the time I had it out with the lone eggplant left in the fridge. I tried a generic babaganoush recipe and it tasted slightly worse than when I tried the box of Idaho Joe's instant mashed potatoes. Made once and since stored in the pantry. I think when they say roasted eggplant, they mean roasted not steamed. And when they say puree, they mean pulse to just short of puree (jerks). That got one point, barely.
Or how about the recipe I made with broccoli, only to get asked by Chris, "There's something that smells like poop in here!" I won't post that one for all y'alls benefit. You're welcome.

However I'm pleased to say that the ones that do come out I really wind up liking. It may just be that when you grow something in your garden or are actively involved in the produce you eat, and know where it comes from, it kind of tastes better. A good example is the picky-eater kid that plucks a tomato that they watched grow from the bush on their back patio. "Yuuuummmm" Or maybe the picky-eaters know what they're doing by avoiding some of the waxed, flash frozen, and out of season produce that our grocery stores serve us. Maybe non-picky adults are just used to that crap.

OR of course you could attribute the 5 point recipes to my master culinary ability. I mean, whatever.








Yellow Plums - Lancaster County, PA and Beechwood Orchards, Biglerville, PA
Watermelon – Lancaster County, PA
Spinach- Graiff Farms, Newfield, NJ
Cucumbers- Lancaster County, PA
Beets- Flaim Farms, Vineland, NJ
Organic Sweet Potatoes- Shady Brook Organics, Lancaster County, PA
Sweet Frying Peppers- Lancaster County, PA
Cheese – Amish Swiss Cheese. Hometown Provisions, Lancaster, PA
Dairy Option - Amish butter

$5 extra bucks - (we spent more than $5)
Nature Soy Tofu - Philadelphia, PA
Sourdough Bread, Metropolitan Bakery, Philadelphia, PA
Peaches
Michael's Savory Seitan - Philadelphia, PA (not pictured)

Week 14, Recipe 3, Golden Peach Cake

Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened*
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs*

1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 peaches, pitted and cut into 1/2-inch-thick wedges (3 donut peaches)*
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon










1. Preheat oven to 350°F. Lightly butter springform pan.
2. Whisk together flour, baking powder, and salt.
3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
4. Spread batter evenly in pan, then scatter peaches over top. Stir together nutmeg, cinnamon, and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.





Points
Deliciousness: 5 points, it went too quick
Ingredients: 3 points
Originality: 1 point, adapted from: http://www.epicurious.com/recipes/food/views/Nectarine-Golden-Cake-354960#ixzz0z9EBdlYf
Documentation: 5 points
14 Points

Week 14, Recipe 2, Grilled Shrimp Gumbo

Ingredients
1 lb pasta, penne
6 skewers
1 pound unpeeled, large raw shrimp (36/40 count)
2 tablespoons olive oil, divided 2 1/2 teaspoons
Cajun seasoning, divided
1 pound fresh okra*
1 sweet onion, sliced 1/2" thick*
4 Leeks, cut into 1 1⁄2 inch pieces*
1 green bell pepper, chunked*
2 cups tomatoes, quartered*
Fresh Corn Vinaigrette (See recipe below)



1. Preheat indoor grill to medium-high heat. Peel shrimp; devein, if desired. Drizzle shrimp with 1 Tbsp. olive oil, and sprinkle with 1/2 tsp. Cajun seasoning. Thread shrimp onto skewers.
2. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning.
3. Grill okra, covered with grill lid or aluminum foil if indoors, 4 minutes on each side or until tender. Cut off stem of okra and slice in half lengthwise. Cover and set aside.
4. Grill onion slices, bell pepper and leeks, covered with grill lid (or foil), 6 minutes on each side or until tender. Set aside with okra.
5. Grill shrimp, covered with grill lid (or foil), 2 minutes on each side or just until shrimp turn pink.
6. Combine okra, bell pepper, onion and shrimp in a large skillet. Pour in al-dente pasta
7. Toss mixture with pasta and Fresh Corn Vinaigrette. (won't need all of it)
Serve with parmasan cheese (opt)


Fresh Corn Vinaigrette
Ingredients
1 cup fresh corn kernels (frozen ok)*
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon spicy mustard
1/2 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste


1. Mash down corn kernels with the back of a wooden spoon, whisk in olive oil, fresh lemon juice, minced garlic clove, balsamic vinegar, spicy mustard, and chopped fresh thyme.
2. Season with salt and freshly ground pepper to taste.

Points
Deliciousness: 5 points
Ingredients: 6 points
Originality: 1 point, Adapted from CSA newsletter and southernliving.com
Documentation: 1 point

Total Points: 13

Week 14, Recipe 1, Broccoli Garlic and Shrimp Pasta

Ingredients:
1 lb. Raw shrimp, peeled
1 lb. Spaghetti
1 cup pasta water, reserved
1 head of broccoli*, florettes removed and stem chopped
4 cloves garlic, 3 minced, 1 smashed
1/2 large white onion*
2 Tbsp. olive oil
1/4 cup veg. broth
2 Tbsp Amish butter*
2 Tbsp all-purpose flour
1 1/2 cups whole milk
6 oz. Chevre cheese*
1/4 tsp. nutmeg
1/4 tsp. red pepper flakes
1/4 tsp. Black pepper
1/2-1 tsp. salt (or more to taste)

Put pasta water on to boil and cook spaghetti. Meanwhile, heat 1 Tbsp. oil in large skillet over medium heat. Add onion and garlic and cook 3-4 mins. Add broccoli and broth to skillet, cover and simmer another 4 mins. Remove vegetables to serving dish and cover. In same skillet heat remaining Tbsp. oil and heat with remaining clove. Add shrimp over medium heat, 3-4 minutes each side, or until just pink. Add cooked shrimp to reserved veggies and cover. Wipe out skillet and melt butter. Wisk in flour to create a roux. Slowly add milk, wisking, and cook 2-3 minutes. Add chevre cheese and pasta water (1/4 cup at a time) to good saucy consistency. Add red pepper flakes, salt and pepper, then veggie/shrimp mixture. Remove from heat. Serve atop pasta.




Points
Taste: 5 points. I think it's the nutmeg
Ingredients: 4 points
Originality: 5 points, nothing to source
Documentation: 5 points
Total: 19 points

*farmshare ingredient, see points

Week 14

I'm reading "The Face on Your Plate" by Jeffrey Masson and he talks about how humans are the only species on earth that a)don't know instinctively what foods we are supposed to eat to keep healthy and b) choose what kind of diet they are going to follow (ie. herbivore, carnivore, omnivore, etc).
Maybe that's why we feel the need to document seasonal produce and ideas on what the heck to do with it. And we think we are the superior species?

Let us blog...






Niagra White Grapes – Linvilla Orchards, Media, PA
White Donut Peaches – Beechwood Orchards, Biglerville, PA
Spring Mix- Blue Moon Acres, Buckingham, PA
Tomatoes- Lancaster County, PA
Okra– Lancaster County, PA
Broccoli- Lancaster County, PA
Cucumbers- Lancaster County, PA
Leeks- Flaim Farms, Vineland, PA
Cheese – Allegany Chevre –Firefly Farms Fresh, Accident, MD
Dairy Option – Farm Fresh Free Range Brown Eggs, Sandy Ridge Farm, Elizabethtown, PA

Week 13, Recipe 3, Caprese Spinach Salad

Week 13, Recipe 2, Citrus Beet Salad

Ingredients:
4 medium beets*
1 Tbsp. olive oil
1/4 tsp. salt
pinch ground pepper
8 cups salad greens or baby spinach*
1/2 cup feta or crumbled chevre or whatever the share cheese was*
1/2 cup toasted pecans

Citrus Dressing:
1/2 cup olive oil
2 Tbsp. lemon juice
2 Tbsp. orange juice (1/4 orange)
1/2 tsp. salt
1 garlic clove, grated or finely minced

Peel and slice beets into 1/2" slices. Toss them with olive oil S&P, and spread them in a single layer over an indoor grill/panini maker on medium high heat. Close grill and cook for about 10 minutes.

Meanwhile, whisk together dressing ingredients and set aside.

Once tender, chop into 1/2" chunks, & toss beets in 2 Tbsp. of the dressing and arrange on top of individual portions of salad greens. Top with crumbled cheese and pecans. Save extra dressing for the table.

Points Tally
Taste: 5 points
Ingredients: 3 points
Originality: 2 points, Adapted from Moosewood Restaurants Cooking For Health, Roasted Beet Salad
Documentation: 0...

Week 13, Recipe 1, Quinoa Salad w/ Tomato Vinaigrette

Ingredients:
1 cup quinoa, rinsed and drained
2 cups water
1 can black beans
1 cup corn* fresh or frozen
1/2 red pepper*, diced
1/2 cucumber*, diced
1/4 large red onion*, diced
1/2 zucchini*, diced

Vinaigrette:
1 large fresh tomato*, seeds removed, chopped
pinch chili powder
1 tsp. ground cumin
1 tsp. coriander
juice of 1 lemon
2-3 Tbsp. extra virgin olive oil
sea salt
black pepper

1. Bring quinoa to boil with water and salt. Cover and reduce to low. Cook for 20-25 minutes until most of the water is absorbed. Spread on serving dish to cool.
2. Meanwhile, combine all vinaigrette ingredients in processor until combined.
3. Combine cooled quinoa with remaining veggies and vinaigrette. You may not need all the dressing. Season to taste.

Points
Taste: 5 points
Ingredients: 6 points
Documentation: 0 points, I make versions of this all the time... I'll get a picture sooner or later.
Originality: 5 points
Total 16 points

Week 13, Non-Share Recipes, Half Sour Pickles & Pesto

Recipe 1
Half-Sour Pickles



Ingredients:
2 tsp. Pickling Spice.
1 Tbsp. dill weed
5-8 cloves of garlic
1/3 cup straight up salt
4 cups water
8-9 kirbies

Apparently there's such a thing as pickling salt. I found this out by browsing pickle sites online. Actually, when we called, Whole Foods carried pickling salt. But when I got there to pick some up, they didn't. Note to Whole Foods: carry pickling salt during pickle season. Whole Foods did, however, carry a sea salt without any additives; no iodine, no pourability chemicles, just NaCl. Picked it up.

Wash the pickles carefully and cut off any flower or stem remnants. Pack your jar as tight as possible. If you don't you're going to get some floaters, and you want the cukes to be completely covered to avoid spoiling during the whole process.

In another bowl, combine the water and pickling salt until the salt's totally dissolved.

Meanwhile, grind up the pickling spice with a mortar and pestle. I'm going to say, do it a couple of minutes, just to break up the spices a bit, you don't have to grind it to a pulp. Add mortar ingredients to the jar of cukes and then add the water right up to the top. Hopefully you don't get any floaters, but if you do, just try to jam 'em down with a clean finger. (I know... this is getting technical.)

Have a catchment bowl under the jar because it'll probably overflow a little. Let the pickles sit out at room temperature for 48 hours, uncapped. Then transfer to the fridge for another 24 hours, capped. Eat soonafter and enjoy.

PS. As you can see in the photos, we threw in the ton of peppers we got from a friend's backyard... Pickles tasted a little spicier in this batch. Only ate half a pepper though. It kind of went like, Hm, not bad. Ooooh a little spicy! OH MY GOD!!! GET ME SOME WATER!!!! HELP!!!!!!! I guess that's the downside to no labels.

Recipe 2
Pesto








These are our basil plants that we can't keep up with. I haven't collected any from our outside garden, and there is more than enough for a second batch from our window boxes already. Who wants some basil!?


2 cloves garlic, coarsely chopped
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 tsp. coarse salt
1/3 cup grated Parmesan cheese
1/2 cup extra virgin olive oil

Process first 4 ingredients in food processor to just short of a puree. Add Parm and process briefly again. Add 1/2 cup of oil while processing. If consistency is too thick, add more olive oil.

Week 13, Check 'er Out

The Pot o' Pickles wasn't part of the share, but it's what's growing in our garden right now. Cukes amaze me and make me want to plant a camera right next to them to see how they really get so big in one day. Next time I have nothing to do on a nice day, I may just plant a lounge chair next to the garden and watch 'em blow up. Who wants to join me?

I pawned off the Collards on my unassuming mother and felt my anxiety go down about 5 notches.

Watermelon! Let's go have a picnic.

Niagara White Grapes – Linvilla Orchards, Media, PA
Watermelon – Lancaster County, PA
Heirloom Tomatoes- Reineer Family Farms, Lancaster, PA
Red Bell Peppers- Lancaster County, PA
Collard Greens- Flaim Farms, Vineland, PA
Golden Zucchini- Landisdale Farms, Jonestown, PA
Organic Beets- Lancaster Farm Fresh, Lancaster County, PA
Hot and Sweet Peppers- Lancaster County, PA
Red and Yellow Onions- Lancaster County, PA
Cheese – Herdsman Cheddar- Style Cheese –Cherry Grove Farms, Lawrenceville, PA
Dairy Option - Nature's Soy Tofu

Week 12, Recipe 3, Cantaloupe Ice Cream

This one requires an ice cream maker machine contraption. I used the one that I've been cursing for taking up so much space in my kitchen. Just realized it's pretty cool. Although I want to research other ways to make ice cream. I have this memory of rolling around a tube filled with ice cream ingredients in Girl Scouts. I think there was rock salt in there? Sounds healthy...


2 lbs. cantaloupe* - peel, remove seeds and puree in food processor. Pour into medium bowl and stir in:
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/3 cup sugar
pinch salt, and refrigerate until sugar is dissolved. Meanwhile, in another bowl, combine and stir to dissolve the sugar:
1 cup light cream
1 cup whole milk
1/3 cup sugar
Pour cream mixture into ice cream maker and let 'er whirl. After about 25 minutes add the cantaloupe mixture.

Points
Taste: 5 points, and I think it could even use less sugar, depending how sweet your fruit is.
Ingredients: 1 point
Originality: 3 points, Adapted from Joy of Cooking, Peach, Apricot, Mango, or Nectarine Ice Cream
Docuementation: 5 points. I know you love the frozen piece of cantaloupe as garnish.

Total: 14 points

Week 12, Recipe 2, Oriental Cabbage Raw Slaw, Veggie Burger Croque Madame w/ Heirloom Tomatoes

Here's a dinner recipe. Obviously these guys don't have to be served together, but I'm basing my points on the whole plate. End of story.








Recipe 1
Oriental Cabbage Raw Slaw Ingredients:
6 inner stalks Bok Choy*, washed and very thinly sliced
2 cups very thinly sliced Kale*
1 cup very finely shredded red cabbage*
1 medium carrot or 1/3 cup baby carrots, julienned
3 scallions, greens and whites, thinly sliced
1/4 cup minced parsley or cilantro (or both)

Dressing:
3 Tbsp. Canola Oil
2 Tbsp. Rice Vinegar
1 Tbsp Mirin or Sherry (or Red wine w/1 tsp. sugar added)
2 Tbsp. toasted sesame oil
1/2 tsp. Tamari or pinch sea salt
1/2 tsp. dry mustard
1 Tbsp. toasted sesame seeds

1. Combine bok choy, kale, red cabbage, carrot, scallions, parsley/cilantro in a large mixing bowl.
2. In small bowl wisk together dressing ingredients. Pour over vegetables and toss gently to combine. Let rest 3-4 hours for flavors to combine and juices to meld.
3. Serve garnished with semame seeds.

Rounding out the plate...
Serve with:
Corn, dressed with Amish butter* and cilantro.
Veggie Burger, toasted and topped with 1 over-easy organic egg* with chopped heirloom tomatoes* and cilantro.

Points
Taste: 5 points, the slaw was even better the next day.
Ingredients: 6 points
Originality: 4 points (Slaw was adapted from Greens Glorious Greens cookbook by Johnna Albi and Catherine Walthers).
Documentation: 4 points
Total: 19 points

Week 12, Recipe 1, Curried Summer Vegetable Medley w/Coconut Rice

I made this one twice. I had to and I wanted to tweek a couple things, so here we are:



Ingredients:
1 cup basmati or jasmine rice
1 3/4 tsp. salt
15 oz. can light coconut milk
1 Tbsp. olive oil
1-2 scallion(s), white and green parts, chopped
1 Tbsp. ginger, peeled and finely chopped
1 large garlic clove, finely chopped
1 1/2 Tbsp curry powder
1 cup vegetable stock

1 medium yellow or red bell pepper, seeded and sliced 1/4" slices
1 baby eggplant, cut into 1/4" chunks
1/4 lb. green beans, trimmed
1/4 lb. button mushrooms, thinly sliced
1 yellow summer squash, cut into 1/4" chunks
1 medium zucchini, cut into 1/4" chunks
1/2 block extra firm tofu, cubed at 1/4"(opt)
1/2 tsp. freshly ground black pepper
1/2 tsp. finely grated lime zest
Freshly squeezed lime juice, to taste
2 Tbsp chopped fresh cilantro (opt)

1. Combine rice, 1 2/3 cups water, 1 tsp. of salt and 3/4 cup of the coconut milk in saucepan. Bring to boil, reduce to low. Simmer, covered about 20 minutes, or until most of the liquid is absorbed and rice is almost tender.

2. Heat the oil in large skillet over medium heat. Add scallion, ginger, garlic; cook, stirring, 2 minutes. Stir in curry powder and cook 1 minute.

3. Pour veg stock, remaining coconut milk, and eggplant into skillet; stir to combine. Cover and cook 5 minutes. Add remaining vegetables, tofu (opt), 3/4 tsp. salt and pepper. Cover and cook 5 minutes, stirring occasionally until vegetables are just tender. Stir in lime zest and juice and remove from heat.

4. Spoon rice over serving plates and top with curried vegetables. Stir half the cilantro into rice, and use the rest to garnish.

I have nutrition facts for this because I stole most of it directly from Fitness magazine. In case you were wondering...

329 calories
7 protein (without tofu cubes)
56 g carbs
10 g fat (4.1 saturated)
6 g fiber

Points
Taste: 5 points. I mentioned I made it twice. These guys have the spices right on.
Using the Share Ingredients: 5 ingredients (5 points)
Originality: 1 point. Out of desperation to incorporate max ingredients, I turned to Fitness magazine, as mentioned. Although I did tweak.
Documentation: 4 points. Before and after, what more do you need.
Total: 15 points

What Week 12 Looks Like

I'm stressed out.

There is no room in my little city fridge and my recipes aren't using enough of the share!
It probably doesn't help either that I took this on knowing that Chris would dutifully try my veggie-based creations, throw a nod of approval my way, and then take a hike down to Jim's Steaks to satisfy the manbeast in him.

Anyway, this week I so kindly donated half this share to my mother-in-law. Hah. Take that! Not that it was a punishment, this share was. so. good. But a suburban-sized fridge should be a prerequisite for these kind of weeks. It's the kind of deceit that a farmer and/or farm share member probably know quite well. I've read about the squash wars in the south. Where if you don't lock your car, you may wind up with a paper bag full of squash that you'll have to do something with. It's like leaving a baby on a doorstep. It's a sad sacrifice, but you know someone else with less on their hands might be able to care for it the way the little bundle deserves.

I've even started tricking friends into coming over for dinner. At first they might think it's just a Phillies game and a couple beers they might be getting themselves into, but next thing you know... grab a plate.

The other reason for my donation is that I still had ample leftovers from last week, and so you'll see with the following recipes.../






Nectarines – Beechwood Orchards, Biglerville, PA
Yellow Peaches – Lancaster County, PA
Arugula- Graiff Farms, Newfield, PA
Bok Choy- Flaim Farms, Vineland, PA
Heirloom Tomatoes- Reineer Family Farms, Lancaster, PA
Green Beans- Lancaster County, PA
Sicilian Eggplant- Lancaster County, PA
Corn on the Cob- Cedarvale Farms, Logan Township, NJ
Hot and Sweet Peppers- Lancaster County, PA
Cheese – Choice of Garden Dill, Habanero, Old Bay or Smoked Cheddar –Hill Acres Pride, Peach Bottom PA
Dairy Option – Tofu

Things to make with Week 11

RECIPE 1
Heirloom Tomato Lasagna with Zucchini "Noodles"





1 ginormous zucchini
4 hierloom tomatoes
1/4 onion, thinly sliced
1 cup marinara sauce
1/3 breadcrumbs

Vegan Ricotta Filling:
1 block extra-firm tofu, cubed
2 cloves garlic, rough chop
1 tsp. miso
1 Tbsp fresh basil
1 tsp. oregano
1/4 tsp. black pepper
1 tsp. salt
juice of 1 lemon
1 Tbsp. olive oil
1/3 cup soy milk
Using a mandoline slicer or knife cut zucchini in very thin slices, lengthwise.
Make ricotta filling in food processor, combining first 9 ingredients, and slowly adding the soy milk to the right consistency.
Use cooking spray on a lasagna pan and layer "noodles" along the entire bottom. Top with 1/3 of the ricotta, slices of tomato, and onion. Repeat layers of zucchini, ricotta, tomato/onion ending with ricotta. Spoon marinara around the perimeter of the pan to keep moist. Top with breadcrumbs. Bake for 20 minutes with foil on at 375, plus 5 minutes without foil to brown crumbs.

This can be eaten raw, and with some delicious heirlooms don't put it past you. For a totally raw dish skip the breadcrumbs and either skip the marinara or make a raw version.

Raw marinara:
2 cups fresh tomatoes, chopped
1 clove garlic
1/4 cup fresh basil leaves
1/4 cup olive oil
juice of one lemon
1 tsp. oregano
1/2 tsp. rosemary
1 tsp sea salt
sun-dried tomatoes
Combine first 7 ingredients in the processor by combining until smooth. Add in sun-dried tomatoes to absorb and thicken the sauce.

This turns out to be a good dish to make when a) you're sick of pasta, and b)you have a boatload of squash and need to put them somewhere. The thin slices of zucchini replicate the texture if not taste of pasta and you can fool yourself with some breadcrumbs in place of parm. If you make this, you may find yourself eating lasagna from top to bottom.

Deliciousness: 5 points
Ingredients from share: 5 points
Originality: 4 points, adapted from Ani Phyo's Raw Food Kitchen, Italian Rawzania (I just got that)
Documentation: 5 points
19 points






RECIPE 2
Seitan Boneless Buffalo Wings
Cut the "Wheat Meat" into wing-size pieces, spray grill pan and grill for a couple minutes each side.
Toss in 1/2 cup Frank's Buffalo Wing Sauce. Serve with carrots, celery, ranch, or blue cheese dressing

Deliciousness: 3 points, Good but nothing beats the wing sauce with the butter.
Ingredients: 1 point
Originality: 5 points
Documentation: 4 points
13 points

















Recipe 3
Kasha Stuffed Peppers with braised red cabbage




4-5 medium bell peppers (any color)

Kasha Stuffing:
1 Tbsp olive oil
1 cup onions, diced
1/2 cup celery, diced
2 garlic cloves, minced
3/4 cup buckwheat groats (kasha)
1 1/4 cups water or veg. broth
2 Tbsp. red wine
1 Tbsp. soy sauce
2 cups sliced mushrooms
2 cups chopped cauliflower
1 tsp. rosemary
1/2 tsp. salt
pinch black pepper
1/2 cup parsley, chopped
2 Tbsp. fresh dill, chopped
Slice peppers lengthwise, remove seeds, and place cut side down on sprayed baking sheet, 400 degrees, 15-20 minutes. Remove from oven and flip over to stop cooking, set aside.
Meanwhile, in another land, heat oil in skillet over medium heat. Add onions, celery, garlic and cook 5 minutes. Stir in kasha and cook 2 more minutes, stirring constantly. Add water, wine, soy, mushrooms, cauliflower, rosemary, salt, pepper and bring to a boil before reducing heat, covering, and simmer until liquid is absorbed (20 minutes). Stir in parsley and dill after removing from heat. Mound pilaf into each pepper.



Cabbage Braised in Red Wine

On low heat, warm 2 Tbsp. olive oil in soup pot, add 1 cup chopped onions and cook for 5 minutes. Increase heat to medium high and add cabbage, stir for 2-3 minutes. Add 1 1/2 cup of grated apples, 1 cup red wine,1/2 cup balsamic vinegar, 1/2 tsp dried thyme, 1 tsp. salt, 1/4 tsp black pepper, 2 Tbsp. raisins and stir until liquid simmers. Cover and simmer about an hour, stirring every 15 minutes.



Deliciousness: 5 points. The herbs really kick this up into the great category. The extra vegetables in the pilaf are full of flavor too
Share Ingredients: 3 points
Originality: 0 points, taken from the Moosewood Restaurant, Cooking for Health, Kasha Stuffed Peppers and Cabbage Braised in WIne.
Documentation:3 points
8 points










What Recipe 4 looked like:
Homemade pizza dough made into
1. Fresh Farmshare Mozzarella Pizza
2. 1/2 Smart Sausage Italian flavor & 1/2 Pepperoni Stromboli with Spinach