JUDI’S RECIPES – WEEK 22 – ROASTED POTATOES WITH CARAMELIZED SHALLOTS

October 31, 2017

Happy Halloween Everyone!

Take time to enjoy the fun – make this delicious dish for dinner and enjoy it between greeting the Trick-or-Treaters.

Roasted Potatoes with Caramelized Shallots

Ingredients:

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered (you can use any kind of potatoes, but Yukon golds are the best)

salt and pepper

Preparation

1. Preheat the oven to 400°F with the rack in lowest position.

2. Toss the shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. in one layer

3. Place  the pan in the oven and roast, stirring occasionally, until the shallots are golden, about 30 minutes.

4. Toss the potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to the shallots.

5. Roast again, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Note:
Shallots (but not potatoes) can be roasted (for 30 minutes only) 1 day ahead and chilled.
Tip:
The farm has sent a lovely recipe for popcorn this week, but I, lazy girl that I am, have a simple and effortless way to make popcorn.
Here it is:
Do not remove the kernels from the cob. Place the whole cob in a paper bag and fold down the top of the bag. Place in the microwave and set for four minutes (or use the popcorn setting, if you have one). That’s it. When the microwave “dings”, take the paper bag out and enjoy the popcorn!
That’s it. I hope you enjoy the beautiful vegetables. Have a delicious week!
Best,
Judi

JUDI’S RECIPES WEEK #21 – SAUTEED MUSTARD GREENS

October 24, 2017

Hi everyone!

Many of you have signed up to complete your required volunteer shift. If you haven’t yet done so, please do it now. There are only a few weeks left to the season, and those who don’t meet this obligation may not be invited back next year. Please sign up today!

 

This week’s recipe is a simple one. Every time we get mustard greens in the week’s share, members ask me how to prepare them. I rattle off suggestions off the top of my head. Here’s an actual recipe for you. It’s quick and very easy – and you will love it!

 

MUSTARD GREENS

Ingredients
1/2 cup thinly sliced onions.
2 cloves garlic, minced.
1 Tbsp olive oil.
1 lb mustard greens, washed and torn into large pieces.
2 to 3 Tbsp chicken broth or vegetable broth
1/4 tsp salt.
1/4 tsp pepper
1/4 tsp dark sesame oil.

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.

2. Add the minced garlic and cook a minute more, until fragrant.

3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

That’s it! So easy and so delicious. Mustard greens can be used in many ways. You can add bacon to the above recipe. You can stir the greens into a white bean stew or any other kind of stew. You can vary the spices and change the style of the dish: add garlic and crushed pepper for Italian style; add ginger, soy and garlic for an Asian flavor.
I hope you enjoy this dish and the week’s produce. Have a delicious week!
Best,
Judi

 

JUDI’S RECIPES – WEEK 20 – MASHED TURNIPS WITH BACON

October 17, 2017

Hi Everyone,

Well, it does look as if summer is finally over, until you look at this week’s forecast. It’ll warm up again, if the forecasters are correct. Some of you have still not volunteered at the site. Please understand that if you cannot provide us with help for 2 measly hours, or send a family member or friend in your place, that you may not be invited back to the CSA next year. When you joined, you were informed that this was a requirement. Please sign up today – there are only five weeks left to the season.

This week’s recipe is a quick and tasty way to use turnips. Especially the tasty part!

MASHED TURNIPS WITH BACON

1 bunch of turnips (four or so)

3 TBS butter (you can use olive oil instead, if you like)

salt and pepper to taste

4 slices of bacon, cooked and crumbled

2 TBS chives, dried or fresh minced

Shaved parmigiano Reggiano cheese to taste (you can use grated parmesan or Grana Padano or any other grating cheese)

 

1.Peel and cut the turnips up, then cook in salted boiling water until tender.

2. Drain and mash, then add butter, salt and pepper.

3. Fold in the bacon and chives. Grate the parmigiana over the top and serve.

 

I think you’ll enjoy these turnips!

Have a delicious week.

Best,

Judi

 

 

 

JUDI’S RECIPES- WEEK 19 – SWEET POTATOES WITH BACON BRITTLE

OCTOBER 10, 2017

Hello Everyone,

We’re on the home stretch. Our last regular pick-up date at the site is November 14. If you have not yet volunteered at the site, please sign up now. It is your obligation to perform one 2-hour shift. The core group are all volunteers and we need help. We work very hard to make your CSA experience a good one, and everyone must help us at least once.

 

Today’s recipe is delicious, for every day or at Thanksgiving. It’s a recipe for lovely twice baked sweet potatoes with a bacon brittle laced with sesame seeds.

SWEET POTATOES WITH BACON BRITTLE

Ingredients

4 slices bacon, cut into 1/2″-wide pieces

1/3 cup sugar

1 TBS sesame seeds

6 medium sweet potatoes (6-8 ounces each)

2 large eggs

3 TBS unsalted butter, at room temperature

2 TBS white miso (fermented soybean paste)

1- 2 to 3 inch piece ginger, peeled, finely grated (about 2 teaspoons)

2 1″ pieces scallion (dark-green parts only), thinly sliced lengthwise

 

1. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. Cook bacon in a medium non-stick skillet over medium heat until most of the fat is rendered and the bacon is starting to crisp. Transfer the bacon to a strainer set over a small bowl. Reserve the drippings.

3. Return the bacon, 1 tablespoon of the drippings, the sugar, and the sesame seeds to same skillet. Cook over medium heat, stirring frequently, until the sugar turns the color of milk chocolate, about 5 minutes. Transfer the mixture to the prepared baking sheet and spread out evenly with a spatula. Allow it to cool and then break the brittle into shards.

4. Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Roast them until tender, 45-55 minutes. Let them sit until they are cool enough to handle.

5. Slice the potatoes in half lengthwise. Working over a large bowl, scoop out the flesh from the 8 halves, leaving a 1/2″-thick layer inside the skins. Place the potato halves on the same foil-lined baking sheet.

6. Scoop the flesh from the remaining 4 halves and discard the skins. Mash the flesh with a whisk or masher, add the eggs, butter, miso, and ginger and stir until the mixture is smooth. Spoon or pipe the filling into the reserved skins.

7. Bake the potatoes until the tops are lightly puffed and golden brown, about 30-35 minutes This will take longer if the potatoes have been chilled.

8. Top the potatoes with bacon-sesame brittle and scallions.

HELPFUL HINT: The brittle can be made a day ahead and stored in an airtight container on your kitchen counter.

ANOTHER HELPFUL HINT: You can prepare the potatoes up to 6 hours ahead. Just cover and chill.

ONE MORE HELPFUL HINT: White miso, also called shiro miso, can be found on Amazon.com or at Asian groceries.

 

Try this recipe – you won’t be disappointed!

That’s it for this week. I hope you enjoy the sweet potatoes. Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 18 – SPAGHETTI SQUASH WITH ARUGULA PESTO

October 3, 2017

Hello everybody,

I think it helps, if you want to try to push the tragic events in Las Vegas out of your consciousness for a few hours, to cook up something simple and satisfying with fresh organic vegetables.

Today’s recipe uses seasonal squash and arugula – classic fall veggies.

SPAGHETTI SQUASH WITH ARUGULA PESTO

 

  • 1 medium spaghetti squash(about 3 lbs)
  • 1 cup lightly packed fresh arugula
  • 1/2 cup lightly packed fresh basil
  • 1/4 cup finely shredded parmesan cheese(1 oz)
  • 3 TBS extra-virgin olive oil
  • 2 TBS chopped walnuts, toasted
  • 1 clove garlic
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • 2 – 3 TBS water (optional)

Directions

  1. Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) about 15 minutes or until tender.
  2. Cut the squash in half lengthwise; cool slightly.
  3. Meanwhile, combine arugula, 1/2 cup basil, cheese, oil, walnuts, garlic, crushed red pepper, and salt in a food processor or blender. Cover and process until smooth, adding water, if necessary, to reach the desired consistency.
  4. Remove and discard (or roast and eat) the seeds from the squash. Using a fork, shred the squash pulp from the shell. Divide the squash among shallow serving bowls. Top with pesto and, if desired, additional basil.

That’s all there is to it! It will take you about 30 minutes from start to finish, and is yummy, hot or cold.

HELPFUL HINT: Want to make your own Bailey’s liqueur?

  • 1 TBS vanilla
  • 1 TBS instant coffee crystals

Put everything in a blender and mix it all up. That’s it. Enjoy!

I hope you enjoy today’s recipes, and that they cheer you up a bit.

Have a delicious week!

Best,

Judi

 

JUDI’S RECIPES – WEEK 17 – Tuscan Soup

September 26, 2017

Hi Everyone,

I missed you these past two weeks. When you come to the site, ask me about South Africa.

If you’ve ever had the Toscana Soup at Olive Garden, you know how wonderful it is. Today’s recipe is a copy of that soup, and it’s a pretty close match, I think. I think you’ll love it.

 

TUSCAN SOUP

Ingredients

  • 1 lb Italian sausage (mild or hot, your choice)
  • 2 large russet potatoes, washed, sliced in half, and then in 1/4 inch slices
  • 1 large sweet onion, chopped
  • 4 slices cooked bacon, chopped
  • 1 tsp Accent seasoning (optional)
  • 12 tsp salt
  • 14 tsp black pepper
  • 12 tsp red pepper flakes
  • 2 garlic cloves, minced or 1 TBS minced garlic from jar or shaker
  • 2 cups kale, packed in measuring cup or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth, add 1 envelope of chicken bouillon for extra flavor
  • 1 quart water
  • 2 tsp flour or 2 tsp cornstarch, mixed with enough water to make a paste
  • 1 cup heavy whipping cream

Directions

  1. Chop or slice uncooked sausage into small pieces and cook until browned in bottom of your soup pan over med-high heat (you want the meat to be crumbled at this point).
  2. Add onions, garlic, salt, pepper, and red pepper flakes to the sausage and cook until the onions are translucent and the seasonings are blended.
  3. Reduce heat to medium and place potato slices in the pot.
  4. Slowly add the chicken stock and water and stir. (use the chicken bouillon envelope for extra flavor only if the stock is weak).
  5. Cook over medium heat, stirring occasionally, until the potatoes are tender. Once the potatoes are done, add flour or cornstarch and simmer for another 15 minutes.
  6. Reduce the heat to low and sprinkle in the kale (or Swiss chard) and cooked bacon.
  7. Stir a small amount of the soup into the cup of cream and then slowly pour the cream into the soup while stirring.
  8. Check the soup for flavor, adjust seasonings and then serve.

    HELPFUL HINT: Adding the small amount of soup to the cream is called tempering. It will prevent the cream from curdling when you add it to the soup.

I hope you love this soup as much as I do.

Have a delicious week!

Best,

Judi

JUDI’S RECIPES WEEK 15 – ROASTED POTATOES WITH SHALLOTS

September 12, 2017

Hi everyone,

The fall veggies are coming in, so be prepared for heavy bundles to haul home and enjoy.

This week’s recipe uses the wonderful shallots we’re getting. It’s a simple recipe, has very few ingredients, but it is so delicious!

 

ROASTED POTATOES WITH SHALLOTS

Ingredients

6 large shallots, peeled and halved lengthwise

3 TBS extra-virgin olive oil, divided

1 1/2 lbs medium Yukon Gold potatoes, peeled and quartered

1 tsp salt, divided

1/2 tsp pepper, divided

Preparation

    1. Preheat the oven to 400 degrees with the rack in lowest position.
    2. Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
    3. Roast, stirring occasionally, until shallots are golden, about 30 minutes.
    4. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
    5. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
HELPFUL HINT: The shallots can be roasted for 30 minutes one day ahead and refrigerated. Bring them to room temperature when you are ready to continue with the recipe.
I hope you love this recipe – I do. Enjoy!
Have a delicious week.
Best,
Judi

JUDI’S RECIPES – WEEK 14 -TOMATILLO SOUP

September 5, 2017

Hi Everyone!

Please volunteer at the site. The Core group are all volunteers and we need help to run the site. Each member is obligated to volunteer for one 2 hour shift. It isn’t a big time commitment, we’ll really appreciate your help, and it’s fun!

 

Off the soapbox now. Lots of members have been asking me about this – what the heck does one do with tomatillos? Aside from salsa verde, there are all sorts of opportunities to use tomatillos. Today’s recipe is for a great chicken soup. You’ll love it!

 

TOMATILLO SOUP

2 bonelss skinless chicken breasts, pounded thin

1 onion, chopped

1 lb tomatillos, chopped

2 hot peppers, seeded and minced

4 cups chicken stock

1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro

1/4 cup sour cream (optional)

salt

black pepper

  1. Heat oil over high heat in a large saucepan or dutch oven. Saute chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add onions and garlic to the saucepan, and saute until golden.
  3. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the sauteed vegetables in batches in a blender or food processor. Return to the pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  5. Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
  6. When you re ready to serve the soup, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a cilantro leaf, and serve immediately.
HELPFUL HINT: This is very good with crusty bread or tortilla chips, if you’re a purist.
I hope you enjoy this recipe. I will be away for the next two weeks, so no recipes.
Enjoy!
Have a delicious week.
Best,
Judi

 

JUDI’S RECIPES – WEEK 13: BABA GANOUSH

August 29, 2017

We’re halfway to the end of our CSA season.  If you have not yet volunteered for a shift at the site, please sign up now. As part of your membership, you are obligated to work one 2-hour shift. It’s actually fun, and we need your help.

 

We’ve been getting some really beautiful eggplants. When you’ve had enough of making endless eggplant parmigiana, try this Turkish dish. So delicious and so easy to make.

BABA GANOUSH

Ingredients

1 large eggplant

14 cup tahini, plus more as needed (available in most supermarkets and groceries)

3 garlic cloves, minced

14 cup fresh lemon juice, plus more as needed

1/4 tsp ground cumin

salt, to taste

1 TBS extra virgin olive oil

1 TBS chopped fresh flat leaf parsley

14 cup brine-cured black olives, such as kalamata (optional)

 

 

  1. Prepare a medium-hot fire in a charcoal grill. (It’s totally not a problem if you don’t have a grill. You can roast the eggplant right on the burner of a gas stove. Or, you can use an indoor grill or a grill pan)
  2. Preheat the oven to 375°F.
  3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire (or directly on the burner). Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove the eggplant from the oven, let it cool slightly, and peel off and discard the skin.
  4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste.
  5. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
  6. Transfer the mixture to a serving bowl and use the back of a spoon to form a shallow well in the middle. Drizzle the olive oil over the top and sprinkle with the parsley.
  7. Place the olives around the sides, if you are using them. Serve at room temperature

This is great with warm pita bread or any kind of crackers.

HELPFUL HINT: The easy way to separate eggs. Just try this – it works! You’ll need an empty soda pop bottle (plastic). Just carefully break the egg into a small bowl. Squeeze the bottle and lower it over the top of the egg. Stop squeezing and it will suck the yolk right up into the bottle. Voila!

I hope you enjoy the recipe. Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 12 – STUFFED EGGPLANT

August 22, 2017

Hi Everybody!

We’re at the height of summer and the vegetables are so abundant! Everything we’ve been receiving has looked so good, and it is truly delicious.

This week’s recipe uses the lovely eggplants we’ve been getting and is quick and delicious. Serve it with a green salad and some crusty bread (not the bread that’s in the recipe) dipped in herbed olive oil.

STUFFED EGGPLANT

Eggplants (2 1/2 pounds)

Salt

Extra-virgin olive oil

1 lb oyster mushrooms (or any other mushrooms), sliced lengthwise 1/4 inch thick

Freshly ground pepper

4 garlic cloves, minced

1 medium red onion, finely diced

1 tsp ground cumin

2 TBS unsalted butter

4 oz stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine

2 oz pecorino cheese, diced

3/4 cup low-sodium vegetable broth

2 TBS chopped parsley

1. Cut the eggplants in half lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.

2. Preheat the oven to 350°. Rub the eggplants with oil and set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.

3. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderate heat until tender. Transfer to a bowl.
4. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover and cook until tender and browned, 3 minutes; add to the mushrooms.
5. Add the garlic, onion and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened.
6. Add the cumin and 1 tablespoon of the butter and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese and broth and season the filling with salt and pepper.

7. Increase the oven temperature to 425°. Turn the eggplant shells cut side up and fill with the stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.

8. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

 

HELPFUL HINT: Here’s an easy way to peel ginger: use the edge of a spoon to scrape the skin off. Easy!

Enjoy, and have a delicious week!

Best,

Judi