JUDI’S RECIPES – WEEK 7 – JULY 16, 2019

JULY 16, 2019

Hello from the Baked Apple!

We’re experiencing the dog days of summer. It is hot and hazy, which makes cool, clean food even better.

Today’s recipe is one that utilizes all those beautiful cucumbers we’re getting this week.

 

CUCUMBER SALAD WITH CHARRED ONIONS

Ingredients

1 Fresno chili, thinly sliced into rings (seeded if you want it less hot)

4 TBS red wine vinegar, divided

2 medium red onions, sliced 1/4 inch thick

4 TBS olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium cucumber, sliced into rounds

¼ teaspoon dried oregano

Directions

1. Preheat a grill or grill pan to medium-high heat. Combine the chili and 2 TBS vinegar in a small bowl; set aside.

2. Place the onions on a rimmed baking sheet and drizzle with 2 TBS of oil. Season with salt and pepper. Turn the onions to coat them with the oil. Grill the onions directly on the grate (or griddle) until lightly charred and softened, about 2 minutes per side.

3. Transfer the onions to a large bowl and toss with the remaining 2 TBS of  vinegar and allow them to cool.

4. Coarsely chop ½ cup grilled onion and add it to the bowl.

5. Add the chili and its soaking liquid, the cucumber, dried oregano, and 2 TBS oil, and toss to combine. Season with salt and pepper. Serve drizzled with more oil.

Grab a glass of cool white wine or lemonade and some crusty bread, and you have a perfectly fine summer evening dinner.

Helpful Hint: Don’t waste your time trying to find a way to slice onions that won’t make your eyes burn. Wear a pair of glasses, although they’ll only help a little bit. Just grin and bear it – and have a tissue handy.

I hope you enjoy this cool meal for a hot night.

Have a delicious week!

Best,

Judi

 

JUDI’S RECIPES – WEEK 6 – JULY 9, 2019

JULY 9, 2019

Hi Everybody!

Summertime is beloved by all for Nature’s bounty, which we are currently enjoying.  Yes, it’s been salad-heavy, but salads are perfect for hot days. Today’s recipe is not a salad! It’s a great zucchini dish.

A famous writer once said that zucchini is that vegetable about which the best thing you can say is that any fool can grow it. I disagree. There are many great things you can make with zucchini. And a good portion of the summer squash we are getting this week is zucchini ( both green and yellow).

So try this recipe – it’s a great side dish with almost anything.

 

ZUCCHINI PANCAKES

2 medium zucchini (about 3/4 lb)

2 TBS grated red onion

2 extra-large eggs, lightly beaten

6 to 8 TBS all-purpose flour

1 tsp baking powder

1 tsp kosher salt

1/2 tsp black pepper

Unsalted butter and vegetable oil

DIRECTIONS

  1. Preheat the oven to 300 degrees.
  2. Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
  3. Stir in 6 tablespoons of the flour, the baking powder, salt and the pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  4. Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
  5. When the butter is hot but not brown or smoking, lower the heat to medium-low and drop heaping soup spoonfuls of batter into the pan.
  6. Cook the pancakes about 2 minutes on each side, or until they are browned. Keep the pancakes warm by placing them in the oven on a baking sheet
  7. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and fry more pancakes until you have used all the batter.
  8. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

HELPFUL HINT: This is great with applesauce, sour cream or the Turkish sauce called cacik, which is plain yogurt with garlic and lemon.

It seems we’re in for another hot week, so stay cool, stay hydrated and enjoy.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 5 – JULY 2, 2019

JULY 2, 2019

Greetings everyone! Yup  – finally summer. It’s hot and humid and still doing a lot of raining. This, of course, may be uncomfortable for people, but it’s great for vegetables.

This week we’re getting one of our most popular vegetables – sugar snap peas, so delicious, they don’t always make it into a recipe at our house. We just pull the strings and eat them.

And you must remember to pull the strings, too. Just break off the stem and gently pull the strings down to the other end of the pod.

SUGAR SNAP PEAS WITH GARLIC AND PANKO

INGREDIENTS

1/2 lb sugar snap pies, washed, dried and trimmed

1/4 c panko bread crumbs

1/4 grated parmesan cheese

1 TBS grated garlic, dried minced garlic or chopped fresh garlic

3 TBS olive oil or olive oil infused with your favorite herbs (widely available in supermarkets and groceries)

 

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Mix the panko crumbs, the parmesan cheese and the garlic.

3. Toss the peas with the olive oil

4. Toss the pea mixture with the bread crumb mixture

5. Spread on a baking sheet and roast for 15 – 20 minutes

HELPFUL HINT – you may want to use a sheet of parchment paper to line the baking sheet. It will make cleanup much easier.

Enjoy!

Have a wonderful, fun-filled and safe July Fourth holiday. And have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES WEEK 4 – JUNE 25, 2019

June 25, 2019

Greetings Everybody.

Welcome to Week 4. More greens are coming, and they’re lovely – the upside of downpours that never end.

This week we are getting napa cabbage, a cone-shaped cabbage that is very versatile.  We’re using it in a recipe you’ll love: gyoza (Japanese potstickers). They’re easy to make and so good!

GYOZA

INGREDIENTS

1/2 head napa cabbage, shredded
1 egg
3 green onions, thinly sliced
 2-inch piece of fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sriracha sauce, or more to taste
1 small clove garlic, minced
1/4 teaspoon sesame oil
1 tablespoon vegetable oil, or as needed
1 cup water
Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 teaspoons sesame oil
1 dash sriracha or to taste

DIRECTIONS

  1. Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
  2. Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
  3. Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
  4. Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.

HELPFUL HINT:

If you’re vegan, substitute tofu or tempeh for the pork.

ANOTHER HELPFUL HINT:

Substitute 3 garlic chives for the green onions and garlic, if you like.

For the sauce: 1 part soy sauce, 1 part seasoned rice vinegar, 1/4 part sesame oil, sriracha sauce to taste.

Kids love doing this, so maybe they can help. It’s a fun family activity.

Enjoy! And have a delicious week.

Best,

Judi

 

 

 

 

JUDI’S RECIPES – WEEK 3 – JUNE 18, 2019

JUNE 17, 2019

Hi Everyone!

I hope you all had a lovely Father’s Day, filled with warm memories and great food, whether you are a father, have a father, or neither.

This week we’re getting more greens (of course we are!), the Jewels of Spring. But, we’re also getting some root vegetables along with their own greens. These can be used to make wonderful dishes that use the whole plant. Today’s recipe is for beets and their greens, but if you’re getting kohlrabi, you can use the same recipe.

ROASTED BABY BEETS WITH SAUTEED BEET GREENS

INGREDIENTS

1 bunch baby beets with tops, well-washed

2 TBS olive oil, divided

2 sprigs rosemary

Splash of balsamic vinegar

Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Cut the tops off the beets. Place in a roasting pan and toss with 1 tablesoon of  olive oil and the rosemary.

3. Roast in the oven for approximately 30 minutes.

4. Remove from the oven and pull off the skins while still warm, and cut the beets in half.

5. Saute the beet greens until limp in the additional tablespoon of olive oil and add a splash of balsamic vinegar.

6. Season with salt and pepper.

6. To serve, plate the greens and place the beets on top.

Enjoy!

HELPFUL HINT: To stem rosemary, grasp the stem and slide your fingers, from the top down, toward the end of the stem. The stem won’t break.

ANOTHER HELPFUL HINT: I like this dish with chopped, grated or minced garlic in the greens. Add it at the end and saute for a minute, then remove fom the heat.

Let’s all hope a few more sunny days are coming. The rain has been great for the crops, but I’m tired of frizzy hair and wet shoes.

Have a delicious week!

Best,

Judi

 

 

 

JUDI’S RECIPES – WEEK 2 – JUNE 11, 2019

June 11, 2019

Hi Everyone!

Week 2, and we can expect wet greens. It has been pouring down  rain relentlessly. But, the weekend, you must admit, was lovely.

Well, if we’re going to have salad every day, let’s make it interesting. Try this recipe – it is so delicious!

PANZANILLA SALAD WITH BACON AND ARUGULA

INGREDIENTS
12 oz. thick-cut bacon, cut into 1″ pieces
2 cups ciabatta bread, torn into small pieces
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
3 tbsp. balsamic vinegar
5 oz. arugula
1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces
1 small red onion, thinly sliced
1/2 c. chopped fresh parsley
1/4 c. torn basil leaves
DIRECTIONS
  1. Heat a large sauté pan over medium heat and add the bacon in an even layer. Fry until crisp, about 5 minutes. Transfer the bacon, using a slotted spoon, to a plate lined with paper towels. Remove half the bacon fat and reserve.
  2. Make croutons: Return the pan to the heat and toss the bread pieces in the bacon fat. Season with salt and pepper. Toast until the bread is golden brown, about 5 minutes. Transfer the croutons to a bowl and set aside.
  3. Add the remaining bacon fat to the pan and stir with the garlic over medium heat. Sauté until the garlic is softened and fragrant, 1 to 2 minutes. Remove the pan from the heat and stir in the balsamic vinegar, salt, and pepper.
  4. Add the arugula, tomatoes, red onion, parsley, and croutons. Toss the salad together with dressing. Top with the bacon and basil and serve immediately.

You’re going to love it!

HELPFUL HINT: Don’t overthink it. If you can’t find endless varieties of tomatoes, just use whatever is ripe. Same thing with the bread. If you can’t find ciabatta, use any good Italian bread. Have other greens on hand? Throw them in there!

ANOTHER HELPFUL HINT: If you are vegan or vegetarian, just omit the bacon and use vegetable oil or olive oil instead.

This salad also benefits from a good grating of pecorino romano or parmesan cheese.

Let’s hope for some sunshine. In the meantime, enjoy the rain and the fresh vegetables!

Have a delicious week.

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 1 – JUNE 4, 2019

June 4, 2017

Welcome back everybody! We’re so glad to have you back for another CSA season.

As is always the case at the beginning of the season, we are getting lots of greens. Fresh and delicious,  they are so good for you!

Today’s recipe is quick, easy and delicious.

STIR FRIED BOK CHOY WITH GARLIC AND GINGER

Ingredients

  • 2 tsp avocado oil
  • 1 bok choy sliced in half
  • 1/2 tsp minced ginger
  • 1 garlic clove minced
  • 2 tsp water
  • salt and pepper

Instructions

  • Heat the avocado oil in a wok or sauté pan on medium heat.
  • Add the minced ginger and minced garlic and stir for 30 seconds.
  • Add the bok choy and  stir fry for 2 minutes, turning once.
  • Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
  • Turn off the heat, add salt and pepper and serve.

Delightful!

HELPFUL HINT: Use tongs to turn the bok choy. Much easier than using a spatula.

Enjoy! And have a delicious week!

Best,

Judi

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