Thursday, July 29, 2010
Wednesday, July 28, 2010
The Adventure with Week 9's Share
Well this one's obvious. Tomatoes, onions, jalapenos. Joined with a little leftover cilantro from last week... Salsa!
Recipe 1
Big, Sweet, Juicy, Bright Red Salsa
2 big sweet, juicy, bright red tomatoes
1/4 cup onions, diced
1 jalapeno, seeded and diced
1 chili in adobo, diced, and extra tsp. of the adobo sauce added
juice of 1 lime
handful of cilantro, chopped
This recipe tastes best when left overnight to meld the flavors. Pour out any extra liquid before serving.
Point Tally
Ingredients: 4 points
Deliciousness: 5 points. Awesome. Tomatoes.
Originality: 4 points. I mean, it's salsa.
Documentation: 3 points
Heat Factor: 0. raw. Love it.
Subtotal: 16 points
Recipe 2
Hot Pepper Linguini with Basil Cream Sauce
This pasta deserves some special sauce.
Ingredients:
2 Tbsp Amish-style butter
2 Tbsp flour
1.5 cups milk
8 oz. cheese (I used a mix of mozzerella and feta)
salt, pepper
1 cup basil
zest of one lemon
Create a roux in the bottom of a large skillet by melting the butter and wisking together the flour over medium heat. Allow to cook a couple minutes. Pour in the milk and heat until the mixture gets thicker and creamy. Add in the cheese, shredded and wisk around until melted. Turn off heat and add the lemon zest, basil, salt and pepper. Stir and pour over pasta! Adding some cherry tomatoes or sundried tomatoes would be great also.
Points:
Ingredients: 4 points
Deliciousness: 5 points. The pasta we chose from came in all different varieties. I'm very impressed with Superior Pasta, and I can't believe it's right in my neighborhood. The hot pepper variety turned out perfect with the lemon and basil, to brighten it up a little bit.
Originality: 4 points, I mean it's my recipe but it's pretty simple. And the pasta waaas already made...
Documentation: 5 points
TOTAL points this week:16 + 18= 34 points. That's what I'm talking about
Recipe 1
Big, Sweet, Juicy, Bright Red Salsa
2 big sweet, juicy, bright red tomatoes
1/4 cup onions, diced
1 jalapeno, seeded and diced
1 chili in adobo, diced, and extra tsp. of the adobo sauce added
juice of 1 lime
handful of cilantro, chopped
This recipe tastes best when left overnight to meld the flavors. Pour out any extra liquid before serving.
Point Tally
Ingredients: 4 points
Deliciousness: 5 points. Awesome. Tomatoes.
Originality: 4 points. I mean, it's salsa.
Documentation: 3 points
Heat Factor: 0. raw. Love it.
Subtotal: 16 points
Recipe 2
Hot Pepper Linguini with Basil Cream Sauce
This pasta deserves some special sauce.
Ingredients:
2 Tbsp Amish-style butter
2 Tbsp flour
1.5 cups milk
8 oz. cheese (I used a mix of mozzerella and feta)
salt, pepper
1 cup basil
zest of one lemon
Create a roux in the bottom of a large skillet by melting the butter and wisking together the flour over medium heat. Allow to cook a couple minutes. Pour in the milk and heat until the mixture gets thicker and creamy. Add in the cheese, shredded and wisk around until melted. Turn off heat and add the lemon zest, basil, salt and pepper. Stir and pour over pasta! Adding some cherry tomatoes or sundried tomatoes would be great also.
Points:
Ingredients: 4 points
Deliciousness: 5 points. The pasta we chose from came in all different varieties. I'm very impressed with Superior Pasta, and I can't believe it's right in my neighborhood. The hot pepper variety turned out perfect with the lemon and basil, to brighten it up a little bit.
Originality: 4 points, I mean it's my recipe but it's pretty simple. And the pasta waaas already made...
Documentation: 5 points
TOTAL points this week:16 + 18= 34 points. That's what I'm talking about
The farm's Week 9 Share - Big Beautiful Tomatoes!
You say tomato, I say yum...
Shiro Plums – Beechwood Orchards, Biglerville, PA
White Freestone Peaches – Beechwood Orchards, Biglerville, PA
Tomatoes- Linvilla Orchards, Media PA
Cucumbers- Lancaster County
Eggplant- Viereck Farms, Swedesboro, NJ
Basil- Flaim Farms, Vineland, PA
Yellow Onions – Lancaster County
Jalapeños- Lancaster County
Pasta – Superior Pasta, Philadelphia PA
Boltonfeta Feta Cheese – Hidden Hills Dairy, Everett, PA
1/2 lb. Amish butter
Not only did I get the Amish-style butter this week, I chopped it. My job at my farmshare shift this week included chopping logs of Amish butter into 1/2 lb patties. Mary, the founder of the farm, accompanied me to the community kitchen at St. Michael's Lutheran church that Greensgrow renovated and therefore has access to. I felt like I was in the company of greatness. There were so many questions I had for Mary. For one, "How did you start something like this?" She was the one asking the questions though. What kind of music did I want to listen to on Pandora? I chose Grateful Dead and then changed it Rolling Stones, with all these hippies around, I didn't want to be the Lady GaGa girl. Anyway, Mary was telling me that some punk kid chose a death metal band the last time she was at the kitchen, which sucked for her of course. She went on about how this kid had the nerve to ask for filtered or bottled water. What a spoiled brat!
As Mary jumped around oiling the radiators with WD-40, I thought about this for a while. I had a Brita filter at home. I generally wanted to stay away from Philly's Finest if I had the choice. I told Mary maybe this dude had issues at his house because of Philly's notorious sewerage problem whenever it rained more than a couple inches. Mary said this kid was elitist.
What kind of breed was she? What's her school of thought? The whole reason I was at this farmshare was because I generally cared about what I put in my body, Not just water, but the fruits, vegetables animals... where it came from, what kind of pollutants came in contact with it... That's also a reason why I haven't eaten any meat or poultry within the last 5 years. Is organic produce and animal products elitist? How much of this operation is a service to the community, how much is healthy food, and how much is sustainable agriculture?
I didn't work up my nerve to ask. I didn't want to be the elitist center city girl. But next time, I'm going to ask her what she thinks about organic farming and organic produce.
Shiro Plums – Beechwood Orchards, Biglerville, PA
White Freestone Peaches – Beechwood Orchards, Biglerville, PA
Tomatoes- Linvilla Orchards, Media PA
Cucumbers- Lancaster County
Eggplant- Viereck Farms, Swedesboro, NJ
Basil- Flaim Farms, Vineland, PA
Yellow Onions – Lancaster County
Jalapeños- Lancaster County
Pasta – Superior Pasta, Philadelphia PA
Boltonfeta Feta Cheese – Hidden Hills Dairy, Everett, PA
1/2 lb. Amish butter
Not only did I get the Amish-style butter this week, I chopped it. My job at my farmshare shift this week included chopping logs of Amish butter into 1/2 lb patties. Mary, the founder of the farm, accompanied me to the community kitchen at St. Michael's Lutheran church that Greensgrow renovated and therefore has access to. I felt like I was in the company of greatness. There were so many questions I had for Mary. For one, "How did you start something like this?" She was the one asking the questions though. What kind of music did I want to listen to on Pandora? I chose Grateful Dead and then changed it Rolling Stones, with all these hippies around, I didn't want to be the Lady GaGa girl. Anyway, Mary was telling me that some punk kid chose a death metal band the last time she was at the kitchen, which sucked for her of course. She went on about how this kid had the nerve to ask for filtered or bottled water. What a spoiled brat!
As Mary jumped around oiling the radiators with WD-40, I thought about this for a while. I had a Brita filter at home. I generally wanted to stay away from Philly's Finest if I had the choice. I told Mary maybe this dude had issues at his house because of Philly's notorious sewerage problem whenever it rained more than a couple inches. Mary said this kid was elitist.
What kind of breed was she? What's her school of thought? The whole reason I was at this farmshare was because I generally cared about what I put in my body, Not just water, but the fruits, vegetables animals... where it came from, what kind of pollutants came in contact with it... That's also a reason why I haven't eaten any meat or poultry within the last 5 years. Is organic produce and animal products elitist? How much of this operation is a service to the community, how much is healthy food, and how much is sustainable agriculture?
I didn't work up my nerve to ask. I didn't want to be the elitist center city girl. But next time, I'm going to ask her what she thinks about organic farming and organic produce.
Culinary Adventures in Week 8
2 eggplants in 1 week. That's a little harder than polishing off the baguette in 30 minutes.
I re-made week 6's 3 cheese stuffing with one less cheese, so let's call it
RECIPE 1
Eggplant Sandwiches with Cheese Stuffing
Combine 1/2 onion, diced, 1/2 pepper, diced, handful quartered cherry tomatoes, 1 ears-worth of corn, and muenster vubes. Salt, pepper, cilantro.
Sweat out extra moisture from eggplant by dusting with salt. Wipe off sweat, coat with olive oil, pepper, and throw on the indoor grill, medium-high heat. Turn after grillmarks show up, about 4 minutes a side.
Place half the eggplant on a baking sheet with foil, heap on a scoop of stuffing, and top with the other circles of eggplant. Top with parm!
Ingredients: 7 points (whoaaa, no way)
Deliciousness: 5 points, if I do say so myself.
Documentation: 0 points, ain't got nothin
Originality: 5 points
Subtotal: 17 points
RECIPE 2
"Baklazhanaya Ikra" Russian for "Pauper's Caviar"
This is a vegetarian spread where the eggplant seeds look a bit like caviar... I guess the commoners could afford this type.
Peel the eggplant, cut it into chunks, and steam it until tender, about 10 minutes. In olive oil saute a chopped onion, a chopped green pepper, and a clove or two of garlic. Add about 2T of either catsup or tomato paste, the eggplant, a teaspoon of sugar, and some salt and pepper. Puree it in a blender, pulsing just a few times.
Great used as a spread on bagel or pitas, or as a side for any dish.
Points!
Ingredients: 3 points
Deliciousness: 5 points
Documentation: 0 goshdarnit
Originality: 2 points, Taken from my mama's brain, our family recipe, and a Russian staple
Subtotal 10 points,
Total 27 points this week!
I re-made week 6's 3 cheese stuffing with one less cheese, so let's call it
RECIPE 1
Eggplant Sandwiches with Cheese Stuffing
Combine 1/2 onion, diced, 1/2 pepper, diced, handful quartered cherry tomatoes, 1 ears-worth of corn, and muenster vubes. Salt, pepper, cilantro.
Sweat out extra moisture from eggplant by dusting with salt. Wipe off sweat, coat with olive oil, pepper, and throw on the indoor grill, medium-high heat. Turn after grillmarks show up, about 4 minutes a side.
Place half the eggplant on a baking sheet with foil, heap on a scoop of stuffing, and top with the other circles of eggplant. Top with parm!
Ingredients: 7 points (whoaaa, no way)
Deliciousness: 5 points, if I do say so myself.
Documentation: 0 points, ain't got nothin
Originality: 5 points
Subtotal: 17 points
RECIPE 2
"Baklazhanaya Ikra" Russian for "Pauper's Caviar"
This is a vegetarian spread where the eggplant seeds look a bit like caviar... I guess the commoners could afford this type.
Peel the eggplant, cut it into chunks, and steam it until tender, about 10 minutes. In olive oil saute a chopped onion, a chopped green pepper, and a clove or two of garlic. Add about 2T of either catsup or tomato paste, the eggplant, a teaspoon of sugar, and some salt and pepper. Puree it in a blender, pulsing just a few times.
Great used as a spread on bagel or pitas, or as a side for any dish.
Points!
Ingredients: 3 points
Deliciousness: 5 points
Documentation: 0 goshdarnit
Originality: 2 points, Taken from my mama's brain, our family recipe, and a Russian staple
Subtotal 10 points,
Total 27 points this week!
Up to Week 8's Share
Apricots – Eden Garden Farm, Lancaster, PA
White Peaches – Beechwood Orchards, Biglerville, PA
Cantaloupe- Lancaster County
Cilantro– Flaim Farms, Vineland, NJ
Eggplant- Viereck Farms, Swedesboro, NJ
Grape Tomatoes – Lancaster County and
NJ Corn on the Cob- Ed Gaventa, Cedarville, NJ
Green Peppers- Lancaster County, PA
Metro Baguette- Metropolitan Bakery Philadelphia PA
Cheese – Buttercup Brie – Cherry Grove Farm, Lawrenceville, NJ
Nature's Soy Tofu
First of the tomatoes! We got some solid cherries. They're doing a little better than my little guys in the backyard. Squirrels like tomatoes??? I worked this week too at the farmstand. Chris came by to pick up our share at my insistance. I wanted him to see what this was about. He loved it, but it will be his last time picking up. He forgot the cantaloupe.
The buttercup brie turned out to be a bad idea for the share, oozing out of the package while it was waiting in the fridge... It was a good idea for me though. It was perfect for smearing on the baguette on the way home. Three quarters of a baguette later, I finally got around to a photograph. Eeet vas goooda.
While I was working the farmshare this week, someone told me a completely random story about the Amish butter, which had run out. She said her whole family was obsessed with this salty sweet butter, and their family dog had pulled it off the table and polished it off. It made me really want some. Next week!
Adventures in week 7
Peter Piper Picked a Peck of Pickled Peppers
Peter Piper Picked a Peck of Peckled Pippers...
Recipe 1
Stuffed 3 Cheese Zucchini
Slice the zucchini lengthwise and hollow out the seeds from the center with a spoon. Place on a baking sheet covered with foil. Back at 375 for 20 minutes. Meanwhile, mix together 1 pepper, diced, 1/2 cup corn, 1/3 cup olives, 1/3 cup cubed Monterey jack from the share, 2 Tbsp Bulgarian feta, 2 Tbsp parmesan, 1/4 cup basil (chopped in ribbons), pinch salt and pinch o' pepper.
When squash is done in the oven, stuff with mixture, sprinkle with breadcrumbs, and drizzle with olive oil before putting it back in the oven for another 10 minutes.
PS> Tried this stuffing with grilled eggplant circles too. Come to think of it, you may be able to stuff this into just about anything. I'm thinking tomatoes, mushrooms, eggplant, squash blossoms, pepperrrrrrssss.
Points Tally
Ingredients: 4 points
Deliciousness: 4.5 points. Husband liked the eggplant variety better, but the stuffing was so oozy gooey great that I liked em both.
Documentation: 1 point. My phone must have gone missing towards the end
Heat Factor: 5 points. That oven will kill ya,
Originality: 5 points. No site to source!
Recipe 2
Pasta with Greens and Beans
12 oz. bowtie pasta
12 oz. swiss chard (from my garden!)
12 oz. spinach leaves
1 bunch leeks, chopped
1-2 green peppers, chopped
5-8 baby portobellas
1 15-oz can garbanzo beans
2 tomatoes chopped (or 1/2 pint cherry tomatoes)
zest from 1 lemon
1/2 c. olive oil
2 garlic cloves crushed
salt and pepper
1 c. pasta sauce
1/4 c. cream cheese, softened
1/2 c. toasted walnuts
Parmesan for topping
Cook pasta to al dente and set aside.
Perfume oil with garlic (2 min) then discard cloves. Add in leeks, peppers, chick peas, mushrooms, cook 2-3 mins.
Add greens and wilt to hot, add warm pasta. Add zest, salt and pepper, and pour onto platter.
In same pot, combine pasta sauce and wisk in cream cheese. Once combined, pour over pasta, top with walnuts and parm. Serve!
Points tally
Ingredients: I'm counting 3, even though 2 are from the share. I'm point greedy this week.
Deliciousness: 5 points. I've had several requests to make this again. I've tried it again with goat cheese, and found the cream cheese nicer and sweet. Let the lemon give the bite.
Documentation: 0 points. No proof whatsoever
Heat Factor: 5 points. That oven will kill ya,
Originality: 3 points. Adapted from Giada at Home, Orichette with Greens, Garbanzo Beans, and Ricotta Salata
TOTAL POINTS: 35 points!
Peter Piper Picked a Peck of Peckled Pippers...
Recipe 1
Stuffed 3 Cheese Zucchini
Slice the zucchini lengthwise and hollow out the seeds from the center with a spoon. Place on a baking sheet covered with foil. Back at 375 for 20 minutes. Meanwhile, mix together 1 pepper, diced, 1/2 cup corn, 1/3 cup olives, 1/3 cup cubed Monterey jack from the share, 2 Tbsp Bulgarian feta, 2 Tbsp parmesan, 1/4 cup basil (chopped in ribbons), pinch salt and pinch o' pepper.
When squash is done in the oven, stuff with mixture, sprinkle with breadcrumbs, and drizzle with olive oil before putting it back in the oven for another 10 minutes.
PS> Tried this stuffing with grilled eggplant circles too. Come to think of it, you may be able to stuff this into just about anything. I'm thinking tomatoes, mushrooms, eggplant, squash blossoms, pepperrrrrrssss.
Points Tally
Ingredients: 4 points
Deliciousness: 4.5 points. Husband liked the eggplant variety better, but the stuffing was so oozy gooey great that I liked em both.
Documentation: 1 point. My phone must have gone missing towards the end
Heat Factor: 5 points. That oven will kill ya,
Originality: 5 points. No site to source!
Recipe 2
Pasta with Greens and Beans
12 oz. bowtie pasta
12 oz. swiss chard (from my garden!)
12 oz. spinach leaves
1 bunch leeks, chopped
1-2 green peppers, chopped
5-8 baby portobellas
1 15-oz can garbanzo beans
2 tomatoes chopped (or 1/2 pint cherry tomatoes)
zest from 1 lemon
1/2 c. olive oil
2 garlic cloves crushed
salt and pepper
1 c. pasta sauce
1/4 c. cream cheese, softened
1/2 c. toasted walnuts
Parmesan for topping
Cook pasta to al dente and set aside.
Perfume oil with garlic (2 min) then discard cloves. Add in leeks, peppers, chick peas, mushrooms, cook 2-3 mins.
Add greens and wilt to hot, add warm pasta. Add zest, salt and pepper, and pour onto platter.
In same pot, combine pasta sauce and wisk in cream cheese. Once combined, pour over pasta, top with walnuts and parm. Serve!
Points tally
Ingredients: I'm counting 3, even though 2 are from the share. I'm point greedy this week.
Deliciousness: 5 points. I've had several requests to make this again. I've tried it again with goat cheese, and found the cream cheese nicer and sweet. Let the lemon give the bite.
Documentation: 0 points. No proof whatsoever
Heat Factor: 5 points. That oven will kill ya,
Originality: 3 points. Adapted from Giada at Home, Orichette with Greens, Garbanzo Beans, and Ricotta Salata
TOTAL POINTS: 35 points!
Week 7 Share
Included in the bounty:
Apricots – Eden Garden Farm, Lancaster, PA
Peaches– FiferOrchards,Wyoming,DE
Blueberries- Columbia Farms, Hamilton, NJ
Zucchini– Flaim Farms, Vineland, NJ
Carrots- Greensgrow Farms
Leeks / Golden Beets - Flaim Farms, Vineland, NJ and Lancaster Farm
Fresh Corn on the Cob- Lancaster County, PA
Green Peppers- Viereck Farms, Woolwich, NJ
Pickles- Greensgrow Farm
I checked the farm's website on Monday, Tuesday, and twice on Wednesday before the CSA newsletter came out revealing what would be included in the share this week. Two thoughts when my eyes finally feasted on the list: I need to do something with these peppers! and... pickles??
This week was my first "work share" week. I came early, collected my colorful stash and raced back to stash the refridgerables before heading back to work up a sweat. Note to self: never do that again. Working gives the advantage of being able to pounce when an intriguing and unmarked box shows up from the back of the cooler and makes the swap box a liiiiittle more interesting. And those bruised peaches. I'm not lying when I say it was the best. peach. ever. Hey I gotta do my job!
Working was actually really fun. I tried not let on. But there was something so primal about working for your food (well, more like discount). And it was really fun to see the CSA members coming in on their designated day, gathering their harvest. Even though everyone pays ahead of time... I realized... it's like Christmas for these people. They get to take it all home without a second thought, and enjoy it. Pretty sweet.
One couple came toward the end of the day, and the pickle selection was pretty scarce. I told them that if they wanted to wait a couple minutes, someone was bringing up another bucket of fresh pickles (yes, bucket). They stuck around, and I saw they were getting a little impatient until the pickles rounded the corner and were poured directly into the barrel, all of the good seeds and onions and spices on top like a garnish. These guys looked like they hit the jackpot. Pretty cool when you can get that excited about some good food.
Apricots – Eden Garden Farm, Lancaster, PA
Peaches– FiferOrchards,Wyoming,DE
Blueberries- Columbia Farms, Hamilton, NJ
Zucchini– Flaim Farms, Vineland, NJ
Carrots- Greensgrow Farms
Leeks / Golden Beets - Flaim Farms, Vineland, NJ and Lancaster Farm
Fresh Corn on the Cob- Lancaster County, PA
Green Peppers- Viereck Farms, Woolwich, NJ
Pickles- Greensgrow Farm
I checked the farm's website on Monday, Tuesday, and twice on Wednesday before the CSA newsletter came out revealing what would be included in the share this week. Two thoughts when my eyes finally feasted on the list: I need to do something with these peppers! and... pickles??
This week was my first "work share" week. I came early, collected my colorful stash and raced back to stash the refridgerables before heading back to work up a sweat. Note to self: never do that again. Working gives the advantage of being able to pounce when an intriguing and unmarked box shows up from the back of the cooler and makes the swap box a liiiiittle more interesting. And those bruised peaches. I'm not lying when I say it was the best. peach. ever. Hey I gotta do my job!
Working was actually really fun. I tried not let on. But there was something so primal about working for your food (well, more like discount). And it was really fun to see the CSA members coming in on their designated day, gathering their harvest. Even though everyone pays ahead of time... I realized... it's like Christmas for these people. They get to take it all home without a second thought, and enjoy it. Pretty sweet.
One couple came toward the end of the day, and the pickle selection was pretty scarce. I told them that if they wanted to wait a couple minutes, someone was bringing up another bucket of fresh pickles (yes, bucket). They stuck around, and I saw they were getting a little impatient until the pickles rounded the corner and were poured directly into the barrel, all of the good seeds and onions and spices on top like a garnish. These guys looked like they hit the jackpot. Pretty cool when you can get that excited about some good food.
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