JUDI’S RECIPES – WEEK 24 – NOVEMBER 13, 2018

NOVEMBER 13, 2018

Greetings All,

Here it is: our very last week (unless you ordered a turkey for Thanksgiving. If you did, you will pick it up at the site next Tuesday, November 20.)

I’ve enjoyed our little correspondence each week , although, you never write back. No matter, I still love you. I’ll think of you often during those cold winter months and look forward to seeing you all next June, when we start all over again. I’ll miss your children too. Delightful little beings, they are.

This season, the farm crew battled the rain, which proved damaging to the crops, but they managed to provide us with great vegetables anyway.

So, this week’s recipe is a winter salad, featuring beets and winter fruit. It’s a great way of easing from summer to winter.

WINTER SALAD OF BEETS, FENNEL AND ORANGES

INGREDIENTS

  • 2 medium fresh beets
  • mixed salad greens
  • 2 medium navel oranges, peeled and sliced
  • 1 small fennel bulb, cut in half and thinly sliced
  • 1/4 cup chopped hazelnuts (or pecans or almonds or walnuts), toasted
  • DRESSING:
  • 3 TBS olive oil
  • 2 TBS orange juice
  • 1 TBS balsamic vinegar
  • 2 tsp grated orange zest
  • 1/4 tsp onion powder

DIRECTIONS

  1. Preheat the oven to 425°.
  2. Cut slits in the beets and place them on a lightly oiled baking sheet.
  3. Bake the beets until they are tender, about 1 hour.
  4. When they are cool enough to handle, peel the beets and cut them into wedges.
  5. Divide the greens among salad plates.  Top the greens with beets, oranges, fennel and nuts.
  6. Combine the dressing ingredients in a jar with a tight-fitting lid.  Shake well.
  7. Drizzle the dressing over the salads.

A nice beet salad may draw us out of our winter funk.

HELPFUL HINT: To hard cook eggs, put them into a pot with cool water and heat until boiling. As soon as they boil, turn off the stove and cover the pot. Let it stand for 15 minutes or so and then drain the water, run cold water over the eggs and, when they are cool, refrigerate them until peeling time.

I hope you have, not just a delicious week, but a delicious winter. Stay warm and cozy and come back next June!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 23 – NOVEMBER 6, 2018

Greetings All,

This is the home stretch. Our season is almost done. We’ll soon be battening down the hatches for a long winter’s nap. For now, let’s enjoy the bounteous and beautiful fruits and vegetables.

Today’s recipe is a dish made from parsnips, that little known and little understood root vegetable that is sweet and not too starchy.  The recipe uses parsnips and pears – an actually delicious combination. It’s easy to make too.

 

PARSNIP AND PEAR PUREE

Ingredients

1 1/2 cups low-salt chicken broth
3/4 lb parsnips (about 6), peeled, halved lengthwise and thinly sliced crosswise
5 sprigs fresh thyme
2 ripe pears , peeled, halved lengthwise, cored and thinly sliced crosswise
Directions

 

1. Bring the broth to a boil in a large saucepan.

2. Add parsnips and thyme sprigs, and  reduce the heat to medium.

3. Simmer, partially covered, until just tender, about 8 minutes. Stir in the pears and cook until they are softened, about 8 minutes. Remove the thyme and discard.

4. Using an immersion blender or a regular blender, puree the mixture, thinning with a little water, if necessary. Refrigerate the puree in an airtight container for up to 3 days, or freeze for up to 2 months.

That’s all there is to it, and I know you’ll love this with pork or poultry, or a vegetarian meal.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 22 – OCTOBER 30, 2018

OCTOBER 30, 2018

GREETINGS ALL,

It’s still pretty chilly, but it’s not raining! Have to be grateful for that.

This week, more root vegetables are arriving. They are dense and satisfying and they lend themselves to different cooking methods.

Today’s recipe is one for turnips, those great starchy alternatives to potatoes. Made with an Asian twist and cooked slowly – they are delicious!

GLAZED TURNIPS

Ingredients

1 lb turnips, trimmed, scrubbed and cut into 1” wedges

2 TBS white miso

2 TBS unsalted butter

1 tsp sugar

Kosher salt and freshly ground black pepper

2 TBS fresh lemon juice

 

Directions

  1. Combine turnips, miso, butter, and sugar in a medium skillet, then add enough water to just cover the vegetables. Season with salt and pepper.
  2. Bring this to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid has evaporated, approximately 15–20 minutes.
  3. Once all the liquid has cooked off, continue cooking the turnips and tossing occasionally, until they are golden brown and caramelized, and the sauce thickens and glazes the vegetables, about 5 minutes longer.
  4. Add the lemon juice and a splash of water to the pan and swirl it to coat the turnips. Season with salt and pepper.Enjoy!
  5. HELPFUL HINT: When cooking pasta, bring the water to a boil and then salt it. Do not salt the water before it boils or you will cause pits in your pot.

That’s it for this week. As we wind down our season, I urge anyone who has not yet volunteered at the site to sign up or contact Anastasia.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 21 – OCTOBER 23, 2018

OCTOBER 23, 2018

Greetings All,

Have we skipped fall and gone straight to winter? The cooler weather is an inspiration. It is motivating us to cook and eat heartier, more harvest-y food.

This week’s recipe is for baked acorn squash, elevated to comfort food status by the addition of kale and sausage. Don’t know about you, but I’m getting a little bored with the butter and brown sugar thing.

BAKED ACORN SQUASH WITH KALE AND SAUSAGE STUFFING

Ingredients

2 medium acorn squash, halved width-wise and seeded

1/2 tsp kosher salt

1/4 tsp black pepper

Olive oil cooking spray for the pan

3 tsp olive oil, divided

8 oz hot Italian turkey sausage, removed from casings

1 large leek, white and light green parts only, halved and sliced

2 cloves garlic, finely chopped

4 cups tightly packed torn kale

1/3 cup chicken broth

1/4 cup chopped walnuts

2 TBS grated fresh Parmesan or Romano cheese

2 TBS panko breadcrumbs

Directions

1. Preheat the oven to 375°.

2. Cut a thin slice off each squash, so they don’t rock. Sprinkle the inside with salt and pepper and then coat them with cooking spray.

3. Place the squash flesh side down on a baking sheet lined with aluminum foil or baking parchment and  bake until it is tender, approximately 30 minutes.

4. Remove the squash from the oven, flip the halves over so they’re skin side down and set aside.

5. Preheat the broiler.

6. Heat 1 teaspoon of oil in a nonstick skillet. Add the sausage and cook, breaking the meat into coarse pieces, until brown, about 6 minutes. Transfer the sausage to a bowl.

7. In the  same skillet, add the remaining 2 teaspoons of oil and the leek. Cook about 3 minutes, until the leek softens.

8. Add the garlic and  cook for  30 seconds. Add the kale and toss. Add the broth.

9. Cover and cook until the kale is tender, about 5 minutes. Stir in the cooked sausage.

10. Divide the kale-sausage stuffing among the squash halves. In a bowl, combine the walnuts, grated cheese and panko bread crumbs.  Sprinkle this mixture  over the stuffed squash and coat with cooking spray.

11. Broil until the breadcrumbs are golden, about 2 minutes.

HELPFUL HINT: The holiday season is approaching. If your champagne goes flat, throw a couple of raisins into it. The sugar from the raisins will pump up the bubbles.

Hope you enjoy this recipe. Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 20 – OCTOBER 16, 2018

October 20, 2018

Greetings All,

*If you have not yet volunteered to serve a two hour shift at the CSA, please hurry – it is your obligation as a member to serve at least one shift.

So, summer is, apparently, over. This means shorter days, cooler nights and wonderful hearty harvest food. Lucky us!

Today’s recipe is a twist on potato salad.  Try some sweet potato salad! It really is a yummy change.

 

SWEET POTATO SALAD

Ingredients

2 large sweet potatoes,  peeled and cut into 1-inch pieces

2 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 can black beans (15 oz), drained and rinsed

3 scallions, trimmed and thinly sliced (use both the green and white parts)

1 medium red bell pepper, seeded and cut into small dice

1 cup corn kernels (fresh or frozen)

1/2 cup cilantro leaves, minced

2 TBS honey

2 TBS Dijon mustard

2 TBS lemon juice

2 TBS olive oil

salt and pepper to taste

 

Directions

  1. Preheat the oven to 400 degrees. Line a baking pan with a baking parchment sheet  or spray with cooking spray.
  2. Spread the sweet potatoes in an even, single layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender. Halfway through baking, stir or flip the potatoes.
  3. In a large bowl, mix the black beans, scallions, red pepper, corn and cilantro, then set aside.
  4. In a medium bowl, add the honey, mustard, lemon juice, 2 tablespoons of olive oil, salt and pepper to taste and whisk to combine, then set aside.
  5. After the potatoes are cooked, add them to the bowl with the beans and vegetables, then add the sauce, and toss to combine. Taste and adjust seasonings, and serve. Potato salad keep, tightly covered, in the fridge for 5 days.

HELPFUL HINT: You can use any vegetables you like in this salad. Whatever you have left over in the fridge will only enhance the texture and flavor of this dish. Also, this may be served hot or cold.

I hope you love this dish as much as I do. Enjoy!

Have a delicious week!

Best, Judi

JUDI’S RECIPES – WEEK 19 – OCTOBER 9, 2018

October 9, 2018

Greetings All,

I’d like to say that the crisp fall weather is here, but it isn’t. Is it just me, or is the weather getting stranger and stranger? Never mind – we have delightful fall vegetables to enjoy.

So, how about something a little bit different for these uncertain days? I’m thinking apples. I’m thinking about warming up the house with the scent of butter and sugar, of juicy apples and cinnamon. This recipe is for my go-to dessert when there’s not much time, but I want to impress company. The recipe is for individual apple tarts. So easy to make and so delicious!

CARAMELIZED APPLE TARTS

Ingredients

1 pkg Pepperidge Farm puff pastry sheets, thawed in the refrigerator

4 apples (I like to use a combination of red apples and green apples)

3 TBS cold unsalted butter

1 cup sugar

1 tsp vanilla or 1 vanilla bean

cinnamon

 

Directions

1. Preheat the oven to 400 degrees.

2. Wash the apples and core them, but do not peel them. Cut each apple into thin slices.

3. Unwrap the sheets of puff pastry and, using a saucer as a pattern, trace a circle for each tart.

4. Place the pastry circles on an ungreased cookie sheet or sheet pan.

5. Arrange the apple slices on each circle, overlapping and alternating red and green apple slices in a pinwheel pattern.

6. Dot each tart with butter pieces. Scatter sugar over the tarts, and then sprinkle with vanilla extract or vanilla bean. Finally, sprinkle a little cinnamon on each one.

7. Bake the tarts until the pastry is golden brown and the apples are soft.

8. Serve warm or at room temperature. You can even serve them cold.

 

HELPFUL HINT: These tarts are great with a scoop of ice cream on the side. I sometimes even sprinkle a little apple liqueur, like Calvados on the tarts to give them a little kick.  You can also serve them with whipped cream spiked with Calvados.

So, I hope you get some apple cider and drink it with these apple tarts on a cool evening. Enjoy!

Have a delicious week.

Best,

Judi

 

 

 

JUDI’S RECIPES – WEEK 18, OCTOBER 2, 2018

Greetings All,

The weather continues to be warm and rainy. It still feels like summer, doesn’t it?

Today I thought I’d publish a recipe for carrots. I usually just eat carrots raw, since I love the crunch. But Artie likes his carrots cooked. So, I try to make them as interesting as I can. This recipe uses lots of garlic and a sprinkling of grated cheese.

 

CHEESY GARLIC ROASTED CARROTS

Ingredients

6 carrots, washed and cut into strips

1/4 c olive oil

5 large cloves garlic, minced (or 1 TBS minced garlic)

1/4 c grated cheese (parmesan, romano or any hard cheese)

2 TBS bread crumbs (any kind)

Salt and pepper to taste

Directions

  1. Preheat the oven to  375°F and spray a baking sheet with cooking spray.
  2. Put the carrot slices in a bowl. Pour the olive oil over the carrot slices, then add the garlic, parmesan, bread crumbs, salt and pepper. Toss all the ingredients together to coat the carrots.
  3. Spread the carrots out on the prepared baking sheet and bake for 25 – 30 minutes, or until tender, tossing the slices halfway through.

 

That’s all there is to it.  Enjoy!

Have a delicious week.

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 17 – SEPTEMBER 25, 2018

September 25, 2018

Greetings All,

The summer of extraordinary heat and heavy rain is coming to an end. I don’t know about you, but to me that means I can start using the oven again. Time for some fall comfort food.

How about a zesty squash soup? This is a favorite recipe of mine. It’s easy to make and really tasty.

 

Curried Butternut Squash Soup With Apples

Ingredients

  • 2 TBS unsalted butter
  • 2 TBS olive oil
  • 3 large yellow onions, chopped
  • 2 TBS mild curry powder
  • 2 large butternut squashes
  • 4 apples (sweet, such as Macintosh or Gala)
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 c. water
  • 2 c. apple juice

Directions

1. Warm the butter, olive oil, onions, and curry powder in a large pot, uncovered, slowly over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

2. Peel the squash, cut it in half, and remove the seeds. Then cut the squash into chunks.

3. Peel, quarter, and core the apples, then cut into chunks.

3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring it to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.

4, Puree the soup in a food processor.

5. Pour the soup back into the pot. Add the juice and enough water to make the soup quite thick. Check the salt and pepper and serve hot.

You will love this soup with some crusty bread  and perhaps a glass of white wine.

HELPFUL HINT: Squash can always be peeled, cut up and roasted, and then frozen. This kind of divides the work so that when you are ready to make the soup, you just throw in the cooked quash cubes and off you go.

I hope you enjoy this lovely fall soup. Have a delicious week!

Best,

Judi

Anastasia Recipe Picks — Week 16

This week’s recipe comes from Sam Kass, former White House chef and senior food policy advisor and the author of Eat a Little Better (http://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948). What I love about this book is that it features a few different variations on a simple dish, and today I will be sharing two delicious ways to serve couscous using the edamame, spinach, carrots, and shallots in our CSA shares. I think these dishes are perfect for the weather we’re having, and I hope you enjoy them!

Cheers,
Anastasia

Couscous Two Ways: with Olives, Spinach, and Slow-Cooked Garlic & with Roasted Carrots and Shallots
From Eat a Little Better by Sam Kass
Pick it up at Kitchen Arts & Letters, or order from http://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948

At the White House, couscous frequently saved the day—or at least, the First Family’s dinner. Whenever I was running late and rice wasn’t an option, I’d turn to the whole-wheat variety of this trusty North African staple, essentially a kind of tiny pasta. The whole-grain version is virtually indistinguishable in flavor and texture from its refined counterpart (something I wish I could say about most Italian pasta), and it offers far more fiber. Plus it’s a dream when you’re tight on time. Not only does it take just 10 minutes to prepare, you don’t even have to monitor the pot. Instead, you stir it into boiling stock or water, turn off the heat, and let it hang out. If I’m in a real rush, I’ll just serve it as a side with a drizzle of oil and squeeze of lemon or splash of vinegar. But when I have the time, I like to incorporate vegetables and herbs, so it acts as the centerpiece of a meal.

Step One: Simple Couscous

(Makes a little more than twice as much cooked couscous as dried.)

1. For every 1 1/4 cups of couscous, use 1 1/2 cups liquid (I like to use half water and half low-sodium stock for extra flavor). Bring the liquid to a boil over high heat in a pot with a lid. Stir in the couscous, cover the pot, and take it off the heat. Let it sit until the water’s been absorbed and the couscous is tender, about 10 minutes. Gently fluff with a fork, breaking up any clumps.
2. Use the couscous right away or let it cool. It’s great hot or cold. Once cooled, it keeps in an airtight container in the fridge for up to 5 days.

Pro Tip: Just before serving, try splashing some hot chicken stock on the couscous to keep it moist.

Couscous with Olives, Spinach, and Slow-Cooked Garlic

(Serves 4 to 6.)

1 head of garlic, cloves separated and peeled
1 cup extra-virgin olive oil
3 cups whole-wheat couscous, warm
1 cup shelled edamame beans
4 cups spinach, chopped like you would for a salad
1/2 cup very roughly chopped pitted kalamata olives
2 tablespoons red wine vinegar
Kosher salt

1. Make the garlic: Combine the garlic and oil in a small heavy saucepan and set over very low heat. Let the garlic gently sizzle until smooshably soft and golden in places, about 45 minutes. Store the garlic and oil in the same container in the fridge for up to 2 weeks.
2. Make the dish: Fluff the couscous with a fork and stir in 4 mashed cloves of the cooked garlic and 1/4 cup of the reserved garlic oil, edamame, spinach, olives, vinegar, and salt to taste.

Couscous with Roasted Carrots and Shallots

(Serves 4 to 6.)

6 to 8 medium carrots, peeled and cut into bite-sized pieces
3 medium shallots, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt
3 cups cooked whole-wheat couscous, warm
Handful of coarsely chopped fresh parsley
1 tablespoon apple cider vinegar

1. Preheat the oven to 425°F.
2. Toss the carrots and shallots on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of salt. Spread them out in a single layer and roast until golden brown in spots and tender, 20 to 30 minutes.
3. Fluff the couscous with a fork and stir in the carrots, shallots, parsley, and vinegar along with the remaining 2 tablespoons oil and 1 teaspoon salt. Season with more salt and vinegar to taste. Transfer to a serving bowl.

© 2018, Sam Kass.

Anastasia Recipe Picks– Week 15

What a week! Judi and Artie are off on their fabulous trip, and our CSA site is temporarily relocating! On the 11th and 18th of this month our pickup will be at the Church of the Holy Trinity on 88th Street between First & Second Aves. The pickup hours will remain the same as usual.

Judi’s shoes will be hard to fill! As I am totally lacking in fancy chef credentials, I’ll be sharing some wonderful recipes from a couple of chefs I admire. This week, a beautiful recipe for salt-crusted potatoes with herbed vinegar, and a recipe for quick-pickled onions. These are variations of some of my favorite dishes to make for dinner parties and potluck gatherings. Hope you enjoy them!

Cheers,

Anastasia

Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield
https://kitchenartsandletters.com/product/a-girl-and-her-greens/

(Serves 4 to 6 as a side.)

Here’s a nice, unusual way to cook my old pal the potato. For the typical boiled potatoes, I’d simmer them gently in salty water. For this preparation, the bubbles are furious. In fact, you’re meant to boil the water not just until the potatoes are cooked but until it evaporates altogether. (While I do it, I like to think of a salt lake drying out to become a salt flat.) The salt left behind coats each potato to form a toasty crust that reminds me of a perfect baked potato with an especially salty jacket. Then all you do is spoon on a mixture of vinegar and fresh herbs. Just don’t serve the potatoes in a bowl or stir them, or you’ll lose the crust and the whole dish will get too salty.

2 pounds golf-ball size Yukon Gold potatoes or similar (white potatoes will work here)
3 tablespoons Maldon or another flaky sea salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
A five-finger pinch of delicate flat-leaf parsley sprigs (feel free to substitute dill or thyme, or even cilantro)
6 or so large basil leaves
10 or so large mint leaves
Coarsely ground black pepper

Put the potatoes in a medium pot where they’ll fit snugly in one layer and add enough cold water to just barely cover them. Add the salt and bring the water to a boil over high heat. Boil until the potatoes are tender and the water has completely evaporated, giving the pan an occasional shake once the water’s almost all gone, 30 to 40 minutes. Keep cooking, and shaking, until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown (don’t fret; it’ll scrub off easily later), about 3 minutes more. Take the pot off the heat and let the potatoes cool slightly.

If any potatoes have a very thick layer of salt, gently rub them with a kitchen towel to knock a bit off. Halve the potatoes the long way and arrange them cut sides up on a large platter or plate. Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and stir them into the vinegar mixture. Spoon the mixture over the potatoes, sprinkle on as much pepper as you’d like, and serve straightaway.

© 2015, April Bloomfield.

Pickled Onions
From The Vegetable Butcher by Cara Mangini
https://www.amazon.com/Vegetable-Butcher-Masterfully-Vegetables-Artichokes/dp/0761180524

(Makes about 2 cups.)

1/3 cup apple cider vinegar or white wine vinegar
1 teaspoon sugar
1/3 cup water
1/4 teaspoon fine sea salt
1 thinly sliced large red onion
Optional: 1 thinly sliced jalapeño, seeds and ribs removed
Optional: 1/8 teaspoon ground cumin

Combine the vinegar, sugar, water, and sea salt in a medium-size saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves. Stir in the thinly sliced large red onion and cook, stirring occasionally, until the onion just begins to soften, about 3 minutes. Transfer the onion slices to a jar and pour the hot cooking liquid over them. Let stand to cool, turning occasionally; cover tightly and refrigerate for up to 1 week.

As a variation, add 1 thinly sliced jalapeño (seeds and ribs removed) along with the onion to the vinegar mixture and/or 1/8 teaspoon ground cumin.

© 2016, Cara Mangini.