JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.
  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And 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

 

 

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.

What’s in the Bag — Week #14

UPDATED LIST — Posted Monday evening

Veggies 

  • Green beans – 1 pound
  • Tomatoes – 2 (These are probably the last of the tomatoes.)
  • Asian eggplant – 2
  • Edamame -1 bunch.  (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
  • Carrots – 4
  • Dill -1 bunch
  • Broccoli – 2 heads
  • Red onions – 2
  • Cabbage-1 head  (The cabbage will keep in your refrigerator.  Great for making sauerkraut in a Mason jar or coleslaw.  Recipes for both can be found on the farm website in the recipe section.)
  • Potatoes – 2 pounds
  • Peppers-  2
  • Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
Fruit Share
  • 1 bag Bartlett pears
  • 1 bag nectarines
  • 1 box Concord grapes
Mushroom Share
  • Shiitake

Farmer’s Note — Week #14

Dear CSA Member:

 Fall weather has been creeping in.  It was almost cold this morning.  We are bound to have warm days again, but the seasons are changing.  The sound of the insects is loud and constant.  The sun is shining brightly but just does not have the intensity that we felt during the last month.
The garden is also moving to a new season.  There will still be a few of the summer vegetables that we will pick until the patch is finished.  The fall vegetables are almost calling to us to be picked.  We have dug carrots this week and potatoes.  The root crops have been growing from early spring time and are now mature.  The carrots still have that delicious real carrot flavor but are a bit sweeter.  The cold weather gives many of the vegetables either a brighter color or slightly sweeter flavor.
There are a limited number of 1/2 bushel boxes of green beans available through the CSA Marketplace.  If you would like to freeze beans for the winter, this will be the last of the green beans.  Green beans will also be in the CSA share this week.
Enjoy the last of the summer vegetables as we move into fall.  Thank you to all who were able to visit on Saturday.  If you have photos that you would be willing to share, please send them to info@stoneledgefarmny.org and I will post as many as I can on the farm Facebook page.
 
Deborah for everyone at Stoneledge Farm.