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

Week 11

I think the best part about the share is that there are no messy stickers to peel off the produce. This week, we didn't even have a label on the Fresh Mozzarella from Mancuso’s Cheese Shop, Philadelphia, PA. Just freshly wrapped in Saran wrap, and picked up a half hour before the share opened. Even if the cheese did have a label, I'm not sure this guy is in it for the marketing or the money. The shop has been in operation since the 1940's and there is no website. All I could find on the web was a tidbit from Greensgrow's site. One of the pieces of advice from the owner is "he who loves his work, does it well." Sounds like he's from my grandmother's generation. Now about that work...


Speaking of small shops in South Philly that give off that community vibe, let's talk about the Corner Spice Shop in the Italian Market. As you can see our Kirbys were ready for pickin! We took a jaunt down to Corner, and to our dismay the place was closed. No real explanation why. But as I peered through the dark storefront window, there was a lady sitting there, putting back some wine. I waved her over, hoping to get the name of another spice shop that may be open on a weekday afternoon. She came to the door, asked what we needed, and gave us 2 packs of Pickling Spice, no charge. Even when we waved some Lincolns out of our wallets she simply stated, "Pay next time." So we'll have to go back!



Nectarines – Beechwood Orchards, Biglerville, PA
Cantaloupe – Lancaster County, PAZucchini- Lancaster County, PA
Spinach- Graiff Farms, Newfield, PA
Kale- Flaim Farms, Vineland, PA
Heirloom Tomatoes- Rineer Family Farms, Lancaster, PA
Cabbage- Lancaster County, PA
Red, White and Blue Potatoes- Lancaster Farm Fresh, Lancaster, PA
Fresh Basil - Greensgrow Farms
Cheese – Fresh Mozzarella – Mancuso’s Cheese Shop, Philadelphia, PA
"Dairy" Option – Michael's Savory Seitian Wheat Meat, Florence, NJ

Adventures in the Kitchen: Week 10

First of all, I'd like to thank my mom and dad for being my first two (and only) public followers of this blog. I couldn't have done something like this if it weren't for your love and support. ;)

Down to business...
Recipe 1
Portobello and Chard Risotto












1/2 cup sundried tomatoes
7 cups boiling water
veg. stock cube
olive oil
1 large yellow onion
3 portobello mushrooms, sliced
1/2 tsp. dry thyme
2 cups short grain brown rice
1/2 cup dry white wine
1 bunch swiss chard greens, de-stemmed and chopped
1/3 cup grated parmesan
1 tsp. salt (or more depending on stock sodium content) and pepper to taste

Boil the water for the stock and use 1 cup to soak sundried tomatoes before adding cubed bouillon. Reduce heat to low.
Coat bottom of large pot with olive oil and saute onions for 3-4 minutes on med-high heat before adding mushrooms and thyme. Saute for another 5 minutes. Reduce heat to medium and add rice and wine - cook off until liquid is absorbed.
Stir in a ladle of stock at a time; one every 5 minutes. Liquid should mostly cook off before adding a new ladle.
With about 1 ladle left, add the sundried tomatoes (sliced in strips), their soaking water, and chard. Cooking should take about 30 minutes, until rice is tender. Stir in cheese and black pepper.

Points


Points:
Deliciousness: 3 points. Two things I'd do differently. Despite the fact that chard cooks down a ton, I thought the few leaves I plucked from my own garden in addition to the monstrous bunch from the farmshare was a bit overkill. Also, make sure you use dry white wine. I used a white wine vinegar and I could tell it would have been a good idea to splurge on a box of white.
Ingredients: 2 points. I should have ditched the sundried and gone for the real thing.
Originality: 4 points. Adapted from Greens Glorious Greens' Risotto with Crimini Mushrooms, Sun-dried Tomatoes, and Chard. They used leeks and a different kind of rice...
Documentation: 4 points
Subtotal: 13 points


Recipe 2
Grilled Eggplant Rollatini












2 small eggplants
6 oz. frozen spinach, chopped (1/2 frozen block)
6 oz. ricotta (or substitute 1/2 block extra firm tofu, processed and salted)
1/2 cup fresh basil
salt and pepper to taste
1/2 jar tomato sauce
Cheese topping (from week 9 adventures, recipe 2) or mozzarella for topping
8 oz. spaghetti














Slice the eggplant lengthwise. Sweat eggplant in colander by liberally salting both sides and allowing it to set for 10-15 minutes. Wipe off water and Drizzle with olive oil before grilling on high temp indoor grill/press. Grill only a couple minutes on each side.
Meanwhile, mix the ricotta (or tofu crumble) with basil and spinach, salt and pepper. Coat the bottom of a 9x9 pan with tomato sauce. Put about a Tbsp. of the filling on each slice of eggplant, when cooked, roll it up, and place it seam side down on the pan. Spoon additional tomato sauce on each rollatini and top with the cheese. Top with extra basil. Bake at 375 with foil for 20 minutes, 5 minutes without foil. Serve over spaghetti.



Points:
Deliciousness: 5 points. Was great, especially liked it with the leftover lemony cheese topping
Ingredients: 3 points, eggplant basil feta
Originality: 5 points.
Documentation: 5 points
Subtotal: 18 points




Points this week: 31







The following photograph is courtesy of Nick and Bev Ignatovicz. Glad to inspire you to photograph your food before you eat it, which I'm now realizing is kind of an odd practice. Hey, they say you eat with your eyes first, so thanks for providing this appetizer!





"Today's dinner: eggplant rolatini & collart greens"

Week 10!

I think the possibility of subsisting soley on whatever comes in your weekly farmshare would pass through anyone's mind who considered one. Especially if they were in charge of the family food budget. But beyond the CSA, I'm pretty sure Barbara Kingsolver, author of, Animal Vegetable Miracle, and Novella Carpenter author of another bestseller, Farm City were the budget keepers. Backyard self-sufficiency, in any case, is not a new concept. The novelty is in the challenge.

This week when I picked up the CSA, I considered taking on this challenge. I picked the eggs instead of the indulgent yogurts. Picked the largest of the eggplants and peppers, and really considered if I had enough carbs, protein, and calories in general to get through to next Thursday. I thought to myself, I could survive solely on whatever came from the share, and my garden, and my window boxes, and additional purchases from the farmers market, of course with the exceptions of things like olive oil, spices, and things I already had in my fridge, and pantry - no point in wasting- and coffee and beer, and going out to dinner when it was too too hot to cook, and picking up things like lemons, limes, bananas that simply weren't grown in this climate....

So it wasn't going to happen. Or if it was, I'd have to loose my chocolate and coffee addiction first. And grow some salad greens. So we continue this week with this abundant share. My seasonlly-consistent recipes will continue to be complementary to the week's share and not exclusive of it... for now.


Nectarines – Beechwood Orchards, Biglerville, PA
Cantaloupe – Lancaster County, PA
Portabella Mushrooms- Lancaster County, PA
Tomatoes- Linvilla Orchards, Media, PA
Eggplant- Lancaster County, PA
Choice of Red, Yellow or Green Peppers- Lancaster County, PA
Swiss Chard-- Flaim Farms, Vineland, PA
Cheese – Summer Daze Gouda-Style Cheese – Calkins Creamery, Honesdale, PA,
Dairy Option – 1 dozen free range eggs