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

 

Judi’s Recipe — Week #23

Greetings! This is really the home stretch. I will not be at the CSA next week, so I want to say “ta ta” to you now. I wish you a warm and cozy winter, and look forward to seeing you all next June. Don’t forget that Lewis Waite will be delivering their wonderful products all winter.

Today’s recipe may seem complicated, but, once you assemble the ingredients, it’s very simple. It’s an enchilada recipe that uses kale pulp (yes, pulp!) after you juice the kale. It also uses potatoes and garlic, both of which we are getting this week. I hope you enjoy it, and that you have a delicious week!
Best,
Judi

KALE AND POTATO ENCHILADAS

Juice
***********************
2 bunches kale, washed and drained.

Enchilada Sauce
***********************
2 TBS olive oil
1 onion, diced
1 red bell pepper
2 poblano peppers
1 red jalapeno pepper
1 hot Italian pepper
2 1/2 tsp Ancho chili pepper
1 1/2 tsp cumin
1 tsp oregano
1 28 ounce can diced tomatoes, preferably roasted
1 tsp sugar
1 1/2 tsp salt
Enchilada Filling
1 lb yellow or red potatoes
2 TBS olive oil
4 cloves garlic, minced
3 cups kale pulp, from the juice, above
1/2 tsp. cumin
1/4 cup vegetable broth or water
3 TBS lime juice
1/4 cup walnuts, coarsely chopped, plus more for garnish
1 1/2 tsp salt
10 – 12 whole wheat tortillas
3/4 cups queso fresco or any cheese you like

1. Juice the kale first and set aside the pulp to use in the enchilada recipe.

2. Peel and cut the potatoes into 1-inch pieces. Rinse the cut pieces and cook, covered in water, in a large pot over medium high heat. Bring to a boil, reduce the heat and simmer for 20 to 25 minutes, or until tender. Drain and set aside.

3. Preheat the oven broiler. Place the peppers on the top rack of oven and let roast. Check every few minutes, rotating peppers, until they are charred on all sides. Remove them from oven, remove the seeds and rough chop the peppers. Reduce the oven temperature to 375 degrees.

4. In a sauce pan, heat olive oil over medium heat. Add the onion and sauté 5 to 7 minutes. Add chopped, roasted peppers, chili powder, cumin, Mexican oregano, tomatoes, sugar and salt. Let simmer for 10 minutes. Using a blender or immersion blender, puree sauce until smooth. Set aside.

5. In a large sauté pan, heat olive oil over medium heat. Add garlic, and sauté for 1 to 2 minutes. Add the kale pulp, and stir to combine with garlic. Add cooked potatoes, lime juice, broth, cumin, and walnuts. Stir to combine. Cook 5 to 8 minutes, until heated through.

6. Spray a 9×13 inch baking dish with nonstick spray. Spread a small amount of sauce around the bottom of the baking dish.

7. In a dry pan over medium low heat, heat each tortilla until flexible. Remove from heat. Dip the tortilla into the sauce and place into the baking dish. Fill the tortilla with some of the filling. Roll the tortilla around the filling and place seam side down in the baking dish. Continue until filling is divided among the tortillas.

8. Pour the remaining sauce over the top of the filled tortillas, making sure to cover the edges to prevent dried and tough edges.

Bake in the preheated oven 20 to 25 minutes. Sprinkle cheese across the top, if desired, during the last 5 minutes of baking.

Week #23 — A Note from the Farmer

Dear CSA Member

At long last Garlic. We know that members have been waiting for garlic. Last winter was very difficult for garlic. The extreme cold weather temperatures along with very wet conditions before the cold set in were less than ideal growing conditions. The bulbs are small but pungent and the total harvest was considerably less than our usual harvest. A large percentage of the harvested garlic was needed to be saved for seed to plant for next season with the hopes that Mother Nature will be a bit less brutal over this winter.

Each year a portion of the garlic harvest is used for seed for the next seasons crop. The Garlic bulb cloves are separated and each clove planted individually. The clove overwinters in the ground and will then produce a bulb the next summer. Garlic is planted in November, over winters in the garden, pushing the garlic scapes early in the spring time. The bulbs are harvested in July and the bulbs are hung to dry and cure in the barn, divided and then seeded in November. And the garlic circle continues.

There is still time to order Maple Syrup, Coffee and Chocolate from the CSA Marketplace. There are also Bulk Vegetables and Bulk Fruit available.

Enjoy the harvest,
Deborah for everyone at Stoneledge Farm
There is a photo on the Farm Blog on the website and also on the farm FaceBook page of most of our crew from the 2014 season. Missing is Luis who is now in the US Navy and Candice who we couldn’t track down for the photo. It is not an easy task to get everyone together and standing still for a photo.

Judi’s Recipe — Week #22

Hello, and welcome to the definite end of summer! It was pretty bitter this weekend. So, we all need something hot to snuggle up with – aside from our significant others, of course! So, here’s a nice recipe for a toasty gratin made with any of the winter squashes. Butternut or acorn are just fine. Even spaghetti squash works.

SQUASH GRATIN
3 lbs winter squash (like 1 large butternut or two acorns), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
¼ cup bread crumbs
½ cup finely chopped fresh parsley
1 TBS fresh thyme leaves
Salt and freshly ground pepper
3 TBS extra virgin olive oil

1. Preheat the oven to 375 degrees.
2. Oil a 3-quart baking or gratin dish with olive oil.
3. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
4. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

HELPFUL HINT: You can get most of the prep work – the dicing of the squash – done a day before you make this. It can even be made ahead and reheated at meal time. It will keep for a few days in the refrigerator.
ONE MORE HELPFUL HINT: I love to ad cheese to this dish. You can add any shredded semi-soft or hard cheese, like mozzarella, cheddar or swiss, to the mix. I like to sprinkle the top with grated parmesan or percorino just before serving.

Judi’s Recipe — Week #16

Wow – Week 16! This is the home stretch. The weather is getting cooler and the farm is getting ready to wind down during the next two months. Remember, your share will be getting heavier each week from now on.
So, how about a heart veggie and seafood recipe for the cooler evenings? This one is easy to prepare and it’s delicious!

SESAME RICE NOODLES WITH SHRIMP
*********************************************
1/4 cup tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 TBS honey
1 TSP Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 tsp sesame seeds (black or regular)

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha.
2. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
3. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente.
4. During the last 2 minutes of cooking, add shrimp.
5. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Try it – you’ll love it! Have a delicious week.
Best,
Judi

Week #12 — Judi’s Weekly Recipe

Welcome to Week 12!
You may have noticed that we’re being inundated with peppers of all kinds. Lucky us!  They are a wonderful, nutritious and delicious vegetable. Versatile, too.
Here’s a recipe for a traditional Basque dish, which can be served as a main dish with the addition of protein, can be used as a side dish, or may be used as a condiment. It’s called Piperade.
PIPERADE
*************
  • plum tomatoes
  • 3TBS extra-virgin olive oil
  • medium onion, thinly sliced
  • medium green bell peppers, stem, seeds and ribs removed, roughly chopped (you can use any sweet peppers)
  • ½ tsp salt
  • cloves garlic, minced
  • tsp sugar
  • ½ tsp hot paprika
  1. Cut a small X into the bottom of each tomato. Bring a pot of water to a boil, add the tomatoes and cook until the skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds.
  2. Drain, rinse with cool water and peel off the tomato skins with your fingers. Roughly chop the tomatoes and set aside.
  3. In a 12-inch skillet heat the oil over medium high heat, until hot but not smoking. Add the onions, peppers and salt and sauté, stirring frequently, until the onions are translucent and the peppers have started to lighten in spots, about 10 minutes. Add the garlic and continue to sauté for 1 more minute.
  4. Stir in the tomatoes, sugar and hot paprika, reduce the heat to medium, cover and cook until the tomatoes are starting to fall apart and the peppers are soft but still hold their shape, about 15 minutes.
  5. Remove the cover and continue to cook, stirring frequently, until the mixture thickens like a slightly runny relish, about 5 minutes more. Adjust the salt to taste.
Have a delicious week!
Best,
Judi