Author: Sunnyside CSA Core Group

Categories
Recipes

Farro & Herbs


Recipe and image via 101 Cookbooks



If you don’t have farro, you can certainly substitute cooked wheat berries, or (pearled) barley. Also, if you don’t have creme fraiche, feel free to substitute a mixture of equal parts sour cream and cream.

Ingredients
2 cups / 13 oz / 370 g uncooked semi-pearled farro
2 teaspoons fine grain sea salt
5 cups water
1/3 cup creme fraiche (or 50:50 sour cream:cream)
2 ts freshly squeeze lemon juice (plus zest)
2 ts good-quality white wine vinegar
2 bunches / 1 oz fresh chives, minced
3 tablespoons chopped fresh dill
scant teaspoon fresh thyme leaves
more salt and freshly ground black pepper, to taste
6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks

Method
1. Place the uncooked farro in a saucepan along with the salt and water. Bring to a boil, turn down the heat a bit, then simmer for about 25 minutes, or until the grains are cooked through, but not mushy. You can certainly use whole farro here if you like, you’ll just need to cook it longer, more like 50 minutes.
2. You’ll likely have some extra liquid in the farro pot, drain the farro, but reserve the cooking liquid. In the end, you’ll have about 4 cups of cooked farro. Let it cool a bit, but keep in mind, this is a dish you can serve warm or at room temperature.

3. In a large bowl combine the cooked farro with the creme fraiche. Add 1/4 – 1/2 cup of the (still warm) reserved cooking liquid to thin things out a bit, then stir in the lemon juice, zest, and vinegar.

4. Stir in the herbs and mix well. Taste and salt and pepper to your liking at this point.

5. Lastly add the mozzarella and gently toss one last time before serving warm or at room temperature.

Serves 6-8.

Categories
Recipes

Spiced Quinoa with Black Beans & Onions

I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica

Ingredients
Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Lime
Cheese-cheddar/mexican
Cumin
Chilli powder
Chopped cilantro
Olive oil
Salt and pepper to taste
Cooked quinoa
Splash of OJ (optional)
green olives (optional)

Method
1. Saute onions and garlic in oil till almost soft.

2. Add red pepper, celery and saute a couple minutes.

3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.

4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.

Categories
Recipes

India Joze Cilantro Dressing

Recipe via Elizabeth Schneider

Ingredients
1/3-1/2 cup coarsely chopped cilantro leaves, not packed
3 T lemon juice
3 T corn oil
2 T peanut oil
1 T honey
1/4-1/2 ts salt
1 very sm ice cube
1 tiny chili pepper, minced

Method
1. Combine cilantro, lemon juice, oils, honey, salt, and ice in processor; whirl to puree.

2. Add minced hot pepper, adjusting to heat you prefer.

3. Pour over salad. (Use any greens; include avocado & grapefruit for a luxurious twist.)

Categories
Recipes

Cilantro Lime Rice


Recipe and image via Rockin Robin

How can you not love a recipe by someone named “Rockin Robin”?

Ingredients
1 Tbsp. olive oil
1 cup basmati rice**
1 1/2 cups chicken or veg broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt

Method
1. Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

2. Add the broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

3. When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

**If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

Categories
*In the box Archives

In the Box; Week 4


Notes from our farm:

This is the week to enjoy Swiss Chard! We also have our first crop of carrots in the share this week, and they’re especially sweet this time of year.

Overall our crops are looking terrific! We’ve been busy cultivating (the farming term for weeding) with our new cultivating tractor – which has made the task much more efficient and fun!

Woodchuck Woes
There’s no lettuce in the box this week because the groundhog ate it! They ravaged most of the varieties we planted, but there should be more coming soon. In other sad news, the bok choi and white salad turnip beds were taken over by weeds, so we’ve turned them in. Small losses considering the size of the farm, but we wanted to keep you informed!

In the Box, Veggies
Swiss Chard; 2 bunches
Carrots; 1 bunch
Scallions; 1 bunch
Collard Greens; 1 bunch
Fennel; 3 pieces
Cilantro or Dill; 1 bunch

Special Products **for those who pre-purchased shares
Grain: Farro
Beans: Black
Coffee: As individually ordered
Fruit: Raspberries and Blueberries

Categories
Recipes

Tabouleh


Image via DieKatrin

A quick & easy, almost no cook recipe; ideal for summer.

Ingredients
1/2 cup bulgur
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper
2 cups roughly chopped parsley leaves
1 cup roughly chopped mint leaves
1/2 cup chopped cherry tomatoes
1/2 cup chopped red onion
1/2 cup chopped green onions
Avocado slices (optional)

Method
1. Cover bulgur in boiling water and let stand for 5-15 minutes. Fluff once water is soaked up.

2. Toss with oil, lemon juice, salt and pepper to taste.

3. Add onions, parsley, tomatoes, mint and mix well.

4. Cover and chill.

5. Garnish with avocado slices before serving, if desired.

Categories
Recipes

Fennel with Bread Crumbs


recipe and image via Food Network / Mario Batali

Ingredients
1 bulb fennel, cut in 1-inch chunks
3 TB olive oil
1 clove garlic, peeled
Salt
Freshly ground black pepper
1/2 cup dry vermouth
Chopped parsley leaves
Good bread crumbs

Method
1. Blanch the fennel until soft.

2. In a medium sauté pan, heat the olive oil, add the garlic and sauté.

3. Season fennel with salt & pepper & add to pan

4. Cook without moving so fennel can brown a bit. Toss gently.

5. Add vermouth and season with pepper.

6. Stir in the parsley and toss.

7. Serve with bread crumbs sprinkled over top.

Categories
What the veg?

Dill

History
Dill is an ancient herb that dates back to 1640. Dill is native to southern Russia, western Africa and the Mediterranean region. This aromatic herb grows to 3ft tall with long feathery fronds and tiny yellow flowers and has a subtle anise flavor. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Fresh dill is available during the summer and early fall.

Substitutes
Fresh tarragon. For a garnish try anise (fennel) fronds.

Equivalents
3 heads = 1 ts dill seed
1/2 oz = 1/2 cup

Storage
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days.
Dill can be frozen, either whole or chopped, in airtight containers.
Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.

Cooking Tips
Dill is a unique plant in that both its leaves and seeds are used as a seasoning.
Dill’s green leaves are wispy and fernlike and have a soft, sweet taste.
Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.

Dill provides a tangy addition to pickles, salad dressing and fish dishes.
Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well.
Use dill weed as a garnish for sandwiches.
Add dill to your favorite egg salad recipe.
Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

Recipes

Categories
Recipes

Quick Pickle


image via cjmartin


My standby for veggies I’m not sure what to do with (or I’m too lazy to whip something fancy up) has been to roast (olive oil, salt, pep, oven to 450 until brown and crispy). But summertime begs something a little more refreshing.

Ingredients
1 part sugar
2 parts vinegar
veggie / fruit for pickling (watermelon rind, rhubarb, radishes, peppers, etc.)
Optional – salt, hot sauce, herbs

Method
1. Boil vinegar and sugar until sugar is dissolved.

2. Remove from heat (add optional ingredients now, if you like)

3. Slice produce and put in bowl; Pour liquid over veggies.

4. Once liquid turns to room temp, enjoy!

Categories
Recipes

Zucchini Buttermilk Soup with Watercress Pesto


recipe and image via Cooking Light

You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.

Soup Ingredients
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
Cooking Spray

Method
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.

2. Add leek & celery; saute 4 minutes.

3. Add zucchini; saute 5 minutes.

4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).

5. Remove from heat and cool slightly.

6. Use immersion blender & process until smooth.

7. Stir in buttermilk, salt and pepper.

Pesto Ingredients
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil

Method
1. Process all ingredients until smooth, adding water as necessary.

2. Drizzle over soup.

Yield: 4 servings