Chard Curry (Warm or Cold)

1-2 Tbsp olive or veggie oil
1 medium yellow onion, chopped
½ tsp each cumin seeds, curry, garam masala
1 cup chickpeas, cooked
1 bunch chard, leaves and stems chopped and separated
¼ cup white wine, stock, water, or lemon juice for deglazing
Parmesan to taste

 Heat the oil in a skillet or wok. Add the onions and cook 3 to 5 minutes. Add the spices and cook 30 seconds, just until fragrant. Add the chickpeas and cook 2 minutes. When the chickpeas start to brown, add the chard stems and cook a few minutes more. Add liquid to de-glaze the pan; any extra moisture will help steam the chard. Add the chard leaves and cook 3 minutes or until tender. Serve hot or cold over Israeli couscous, adding lemon juice, olive oil, and/or salt and pepper to taste.

Recipe from HomeGrown.org

Sweet Potato and Parsnip Pancakes

1 Tbsp butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 lb sweet potatoes, grated coarsely
1 lb parsnips (number will vary depending upon size), grated coarsely
½ tsp coarse salt
¼ tsp ground white pepper
1 pinch ground nutmeg
4 oz feta, crumbled (try Neighborly Farms from the farm shop)
2 eggs, lightly beaten
¼ cup matzo meal
1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)
 

Heat the butter/olive oil in a saucepan over a medium heat. Add leeks and a pinch of salt and saute, until the leeks have softened and are beginning to color (~10 minutes). In a large bowl, combine sweet potato, parsnips, salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks. Pour the canola oil to a depth of ½ in a frying pan. Shape ~3 tablespoons of the latke mixture into a round shape (I like to pack a ¼ cup measure ¾ full), and place in the oil, once hot. Flatten slightly to form a small pancake. Cook the latkes until well-browned, ~5-7 minutes, then flip and brown the other side. When the second side has cooked, place on a plate lined with brown paper, stacking as needed.

Recipe from food52.com

Roasted Eggplant with Fried Onion and Chopped Lemon

2 large eggplants (about 1 2/3 pounds)
2/3 cup olive oil
Salt and freshly ground black pepper
4 onions (about 1 1/4 pounds), thinly sliced
1 1/2 green chiles
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 ounces feta cheese, broken into large chunks (try Neighborly Farms from the farm shop)
1 medium lemon
1 clove garlic, crushed 

Preheat oven to 425.

Halve eggplants lengthwise with stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 6 1/2 tablespoons of the oil and sprinkle with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown. (A tip: Place a shallow pan of water at the bottom of oven to prevent the eggplants from drying out.) While eggplants are roasting, add remaining oil to a large frying pan and place over high heat. Add onions and 1/2 tsp. salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat. Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic. Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over. Serve warm or set aside to come to room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Greens with Miso

3 cups chopped fresh kale or collards
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso (from the farm shop)

 Chop 2-3 garlic cloves finely. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 7-10 minutes, stirring a few times. Kale should be bright green and tender. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tbsp of water in a small bowl. Add to kale and stir for a moment.
Recipe from South River Miso.

Summer Squash Pasta

4 summer squashes or zucchinis
2 tablespoons fresh lemon juice
¼ cup chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh oregano leaves

 For the pasta, gently run a vegetable peeler down the length of the zucchini and yellow squashes to make thin ribbons. Stop when you get to the seeds and rotate to the next side until all thats left are seeds. Sautee the ribbons briefly to warm, or skip warming for a cold pasta salad. Toss the ribbons with the rest of the ingredients, let sit for at least 10 minutes so the flavors can incorporate, and serve.

Recipe from Rachael Ray

Savory Stuffed Winter Squash

3 med. winter squash

1/3 c chopped walnuts

1 tbsp olive oil

1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese

 Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook' a great seasonal cookbook from our shareholder Leslie Cerier.

Baked Stuffed Zucchini Boats

2 large zucchinis
2-4 cups of cooked rice (I am partial to basmati, it makes it all less "blobby")
1 onion
1 green pepper
1/2 pound of ground meat of your choice
Salt
Tabasco Sauce (or finely chopped hot peppers)
Shredded cheese (I like cheddar with some flavor)
Any vegetables of your choice, such as chickpeas, tomato, corn, mushrooms.
 Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius)
Wash and halve two large-ish zucchinis. Scoop out the pulp, chop up and set aside. Dab the inside of the zucchini halves with olive oil and bake in the oven while you prepare the stuffing for about 5-10 minutes. I actually put them in while they've is preheating.

Sauté chopped onion in olive oil in a pan, till glassy.
Add chopped meat to cook.
Add chopped peppers, chopped zucchini pulp, and any other veggies you chose till cooked but still not overcooked. Add salt to taste.
Add cooked rice and Tabasco sauce to taste and mix through thoroughly.
Spoon this mixture into the zucchini halves and top with shredded cheese. Bake for 10-15 minutes, since everything is already cooked, till cheese is melted and browned.

Serve hot (optionally with tomato sauce over it).

And most importantly: enjoy!

While we don't like having zucchini boats, when we do this is a great one from our shareholder Tomma Henckel

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Mimi Unstuffed (All Acoustic Stuffed Cabbage)

3 med. onions, chunked and sliced 2/3 lb ground beef Olive oil 3 cups chunked and sliced cabbage.
1 lg can tomatoes with juice.
½ c uncooked brown rice
Water
2/3 cup raisins
2 Tbsp sweetener of your choice.
lemon juice: ½ to 1 whole
2 Tbsp Vinegar
2 Garlic clove(s), minced
2 Tsp. Ground Ginger
Salt and Pepper

 Saute chunked and sliced onions in olive oil till slightly soft. Add ground beef and brown. Add cabbage and tomato ingredient, stirring from time to time. When the cabbage has softened a bit, stir in the cooked brown rice. You may need to addsome water at this point to cover the rice. When it's bubbling, turn down to low cover, and cook until the rice is done. (about 40 min.) Add the remaining ingredients. Cook gently, low or warm, until the raisins are plumped.

This one came from super-farm shareholder Rosie Pearson.

Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

Jodi's Roasted Chicken and Veggie Casserole

Carrots
Celeriac
Onions
Garlic
Olive oil
Balsamic vinegar (optional)
Chicken pieces (we like chicken thighs with bone in)
Stewed tomatoes

 In a casserole spread thin layer of olive oil with paper towel. Layer the vegetables (if you use other vegetables , hard root veggies on the bottom and progressively add softer veggies toward the top) Then a layer of Olive oil, with some salt & pepper. Layer the chicken, then stewed tomatoes to cover the chicken. Than another layer of oil, salt & pepper. Cook uncovered at 250-300 for a long time (couple of hours?) It will get that roasted look on top  I think it is impossible to overcook at this temp.

From our shareholder Jen Hyde who says it's a delicious recipe from my friend, Jodi Narahara.

Hmong-Style Daikon and Beef

1 tbsp veg oil
1/2 c chopped leek
2 cloves garlic
1/2 lb round steak
1 c sliced daikon
3 tbsp chopped cilantro or basil or mint
soy sauce
pepper
hot cooked rice
Hmong Hot Dipping Sauce

 Heat a wok or skillet over high heat for several minutes. Add oil and leeks, stir-fry for 2 min. Add steak and garlic and stir-fry until mostly brown - 2-3 min. Add 1/2 c water. When it comes to a boil, stir in the daikon. Simmer until tender - 3-5 min. Stir in herbs. Season to taste with soy sauce and pepper. Serve with rice and dipping sauce. 2 servings.

Couscous with Kohlrabi and Chermoula Dressing

2 tsp minced garlic
2 tbsp minced cilantro
2 tbsp minced fresh parsley
1 tsp paprika
1/2 tsp grond cumin
salt
3 tbsp fresh lemon juice
3 tbsp olive oil
2-3 c cooked couscous, cooled to warm temp
2 c peeled kohlrabi
1/2 c diced radish
16 kalamata black olives (optional)
1/2 c crumbled feta (optional)
 Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings

Madagascar Pink Rice with Cashews and Scallions

1 tbsp ghee or extra-virgin coconut oil
1 tspn cumin seeds
1 c Madagascar pink rice
(if you can't find this delicacy, basmati or brown rice will also work well, but it will take 40 minutes)
1/2 c raw cashews
2 c boiling water
1 tspn grated fresh ginger
1/2 tspn sea salt

Heat the ghee in a medium-sized saucepan over medium heat. Add the cumin and cook, stirring, for 1-2 min, until the seeds smell fragrant. Add the rice and cashews and saute for about 2 minutes. Lower the heat, then slowly pour in the water. Add the ginger and salt. Cover and simmer for 15-20 minutes, until all of the water is absorbed. Garnish with the scallions before serving

From our shareholder and organic gourmet Leslie Cerier.

Zucchini Tomatillo Bisque

2 Tbsp. vegetable or olive oil
2 Tbsp. butter
2 cloves garlic, chopped
2 onions, chopped
6 medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1-2 Tbsp. lime juice
1/3 cup chopped cilantro leaves
salt and pepper

Optional Garnishes:
sour cream
crumbled tortilla chips
cilantro leaves

In a large saucepan, heat oil and butter, add garlic and onions and saute until softened. Add zucchini, chiles, and tomatillos, stirring until coated and heated through. Add chicken stock; bring to a boil, then cover and simmer for about 20 minutes or until zucchini is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until smooth. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream adn a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving. Makes about 10 cups.

From: More Recipes from a Kitchen Garden

Zucchini Ankara

1/4 cup olive oil
1 tbsp ground cumin
2 cup chopped onions
6 tbsp lemon juice
3 to 4 garlic cloves, minced
salt and pepper
pinch of cayenne
3 zucchini and/or yellow squash cut into half moons, 1/2 inch thick
1 cup grated feta cheese
1 tsp dried marjoram
1 cup cooked, drained garbanzo beans
1/2 cup sliced, pitted black olives

Sauté onions and garlic until onion is translucent. Add squash and marjoram and cook on medium heat until squash is just tender. Add the garbanzo beans, olives, cumin, lemon juice, seasonings. Cook until everything is well heated. Adjust lemon and herbs to taste, and serve over rice or couscous. Top with feta cheese. This should be a juicy dish.
 

Tomato Garlic Soup with Escarole and Tortellini

8 cups vegetable stock (or 8 cups water and 2 bouillon cubes)
3 Tbsp minced garlic
2 Tbsp olive oil
sage, thyme, parsley, salt, and pepper to taste
2 cups undrained canned tomatoes (or 4 medium fresh tomatoes)
9 ounces fresh or frozen cheese-filled tortellini
1 cup chopped escarole
grated Parmesan cheese

In a sauce pan, saute garlic in olive oil. When garlic is tender and golden, add it to the veggie stock. Add seasonings to taste. Bring garlic broth to a simmer. While the broth heats, chop the tomatoes. Add the tomatoes to the broth, return it to a boil, and simmer for 10-15 minutes.

In a separate pot, cook the tortellini in boiling water until al dente--about 4 minutes. Drain.

Add chopped greens to broth and simer for 2-3 minutes, until wilted.

When ready to serve, place tortellini in individual serving bowls and ladle the soup over them. Serve topped with grated cheese and chopped parsley. Serves 6-8

From: Moosewood Restaurant Cooks at Home

Tomato Arugula Sandwiches

bread
tomato
arugula
pesto (can substitute oil and vinegar)
mozzarella cheese (can substitute cheddar)

This is quick, easy, and very delicious - the farm crew's been eating them all week.

Take a slice of bread and spread pesto (see recipe from two weeks ago) on it. Arrange slices of tomatoes, and then arugula on top of the pesto. Top with a slice of cheese and bake in the toaster oven for 3 minutes.

These are very good and you can eat a lot of them if you're not careful!

Tofu Broccoli Cashew Peanut Madness

1 tbsp butter/oil
1 large onion, chopped
1 garlic clove, minced
1 lb. Herbed tofu, cubed
2 tbsp tamari or soy sauce
½-3/4 cup peanut butter, preferably crunchy
2-3 tsp lemon juice
¼ tsp cumin
cayenne to taste
1 medium head broccoli, peeled & chopped
hot, cooked brown rice
handful of roasted cashews, chopped

Heat butter or oil in skillet; add onion and garlic; saute until soft. Add tofu and 1 tbsp tamari; sauté until brown. Remove from pan. In same pan, mix peanut butter, lemon juice, remaining 1 tbsp tamari, cumin, and cayenne. Thin with up to 1 cup of water to obtain gravy-like texture. Stir in tofu mixture. Steam broccoli. Serve sauce over broccoli and brown rice, topped with cashews. 4 servings.

From:  Rob Summerbell, MACSAC member

Tex-Mex Casserole

4 ears fresh corn
1/4 cup butter
3 medium onions, thinly sliced
6 medium zucchinis, thinly sliced
1 large tomato, seeded and chopped
1 cup fresh tomatillos, diced
2 Anaheim chiles, seeded and chopped
1 1/2 tsp. fresh oregano
salt and pepper to taste
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees. Using a very sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon of the butter and saute the tomato and tomatillos for 3-5 minutes. Lightly grease a large casserole. Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.

Bake the casserole, covered with a lid or foil, for 30 minutes. Then run it briefly under the broiler to brwn the top. Serves 4-6

 From: Recipes from a Kitchen Garden