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 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

Week#14- Note from Farmer — Creamy Potato Leek Soup with Collard Greens Recipe

Dear CSA Member,

The Farm Visit was a great turn out! We had such beautiful weather and an all around good day! We would like to thank all of our CSA members that made the trip to come visit farm yesterday. And, special thanks to the vendors that joined us yesterday. The Bees Knees Cafe at Heather Ridge Farm, James Mikmanus and his niece with local honey and the observation hive, Kim from Paridis to Go for making all the delicious pork and chili. It was a really great day and we’re so thankful you could join us! * If you have any pictures from the farm visit please share them with us info@stoneledge.farm we would love to use them on Facebook and our website.

This week in your share you will be getting potatoes, onions and collard greens. Try this Rich and Creamy Potato Leek Soup with Collard Greens. This Recipe is by Andrea Beaman from the Yorkville CSA. Thank you Andrea! It is delicious! You can replace the leeks with the current onions you have in your share. It is great for this time of year!

Marketplace: Check Daily for Vegetable and Fruit Updates.

This week is an optional coffee & dry bean share week. If you have ordered these optional shares please do not forget to pick them up with your vegetable share. Thank You!

 

Best,
Candice for Everyone at Stoneledge Farm

Week #15 – What’s in the Bag — Update

This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!

Full vegetable share

Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Shallots- 2
Peppers- 3
Broccoli – 1 head
Serrano hot peppers-4

Full fruit share

1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines

Mushroom share

White Button, grown by Bulich Mushroom Company

Week #15 – Note from the Farmer

Dear CSA member:

We had a wonderful Farm Festival on Saturday, and it was great to meet so many CSA members and families. The day was perfect in every way. Delicious food, sunny, dry weather, potatoes aplenty for members to pick up and take home. The flowers even kept their bright colors for one last week for members to pick a bouquet to take home. Thank you to everyone who made the trip to the farm.

First of the winter squash this week. The variety is butternut, and they are a delicious small variety. Butternut winter squash and a drizzle of maple syrup added during baking are the perfect pairing. To bake winter squash, cut the squash in half and scoop out the seeds. The seed cavity makes a perfect hollow for the syrup. Bake until tender and enjoy. You can order locally produced 100% maple syrup from the online CSA Marketplace if you are interested, and the order will be delivered with your CSA shares.

Also this week, beautiful red potatoes. The skins are a rosy pink color, and the potatoes are wonderful cooked with the skins. There will be string beans one more time along with the last of the summer tomatoes and peppers.

Enjoy the harvest.

Deborah for everyone at Stoneledge Farm

 

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.

Judi’s Recipe — Week #17

Greetings, All, and welcome to Week 17. I think that, by now, we’re maybe all looking for something different to do with potatoes. They are wonderful this year, but a little variety is a good thing. So here’s a recipe for a delicious potato casserole. It’s not health food, so it’s not for every night. But, it is yummy!

DELICIOUS POTATO CASSEROLE
***************************************
8 medium potatoes, scrubbed and dried
2 TBS olive oil
1 TBS kosher salt
3/4 lb sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
5-6 scallions, sliced
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Rub the potatoes with olive oil and salt and place on a baking sheet.
3. Bake for 45-60 minutes, flipping halfway through, until tender when pierced with a fork. Cool for 15 minutes.
4. Lower the oven temperature to 350 degrees.
5. Cut the potatoes into bite-sized pieces and place in a bowl. Some pieces may fall apart. It’s okay!
6. Stir in mayonnaise and sour cream.
7. Set aside 1/3 cup cheese, 3TBS bacon and, 2 TBS sliced scallions for the top of the casserole and stir in the remaining ingredients.
8. Spoon the mixture into a greased 9×9 baking dish. Top with the reserved shredded cheese and bacon. Cover the dish with foil and bake in the 350 degree oven for 30 minutes, removing foil for the last 10 minutes, to crisp the top.
9. Top with remaining sliced scallions.

HELPFUL HINT: Kale is great for salad, but it tends to be tough. When making a kale salad, remove the stems and ribs and cut up the leaves. Then massage the cut-up leaves with your hands until they are tenderized.

Enjoy the recipe and the wonderful vegetables, and have a delicious week!
Best,
Judi

Judi’s Weekly Recipe — Week #14

Greetings!
It’s Week 14 – we are marching toward Fall. This means the root vegetables will start coming in. This week we’re getting potatoes. Stoneledge Farms potatoes are always amazing!

Here’s an easy classic Spanish recipe that is great for lunch or dinner with a green salad and a glass of wine. It’ also great for breakfast when served with a side of bacon or Canadian bacon.

TORTILLA ESPAGNOLA
***************************

1/2 cup vegetable oil
4 potatoes, thinly sliced – whether or not you peel them is up to you.
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil

1. In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway.
2. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary.
3. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
4. In a 10-inch,  2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat.
5. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.
6. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

This is great for a Sunday night, when you’re not ready for a giant meal, or don’t want to spend an hour in the kitchen preparing one. Enjoy, and have a delicious week!

Best,
Judi

Judi’s Recipe for Week #10

Greetings and welcome to Week 10! I would be saying I’m tired of eggplants and cucumbers, but they’re all so delicious! We’ve been eating eggplant parmigiana, babaganouj, tzatziki and cucumber salad at our house and loving it all.

We are getting more leeks this week, and that makes me think of one of my favorite soups, a cold potato and leek soup called Vichyssoise (pronounced VEE-she-swaz). So wonderful on a hot summer day and very quick and easy! It can, of course, also be eaten hot but, for this time of year, cold is the way to go.

VICHYSSOISE
*****************
3 TBS butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cups heavy cream

1. Melt the butter in a large pot. Add the leeks and cook over medium heat, stirring occasionally.
2. Add the potatoes and season with the salt and pepper.
3. Add water and bring to a simmer. Cook until the vegetables are tender.
4. Put 3/4 of the soup into a blender and puree, then return it to the pot and stir in the cream.

If you are serving the soup cold, let it cool and then refrigerate it until serving time. Give it a quick stir and then serve.

NOTE: Leeks are very sandy. Cut them into rings and float them in a lukewarm sinkful or bowl full of water. The sand and grit will drop to the bottom and you can scoop out the clean leeks.

Have a delicious week, everyone.
Best,
Judi