Author: Judi

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JUDI’S RECIPES WEEK 3 – JUNE 19, 2018

June 19, 2018

Greetings All!

The heat is on! We had no spring this year. It was cold and rainy. And then it was hot! So, if you’ve decided to hide in the air conditioned apartment, why not pass the time cooking your beautiful organic vegetables?

Members are always asking me what to do with the kohlrabi. It is actually a very versatile vegetable, and the greens are delicious in a salad too. I’m guessing that by now you are looking for variations for your salads.

So, today’s recipe is a surefire way to impress your family – kohlrabi fries! And they are not deep fried, so you won’t be feeding your family too much fat. It’s a simple recipe, and a quick one, so you won’t get tied up in the kitchen all night.

KOHLRABI FRIES

  • 1 ½ to 2 lbs kohlrabi
  • 1 TBS rice flour, chickpea flour or semolina (more as needed)
  • Salt to taste
  • 2 to 4 TBS canola oil or grapeseed oil, as needed
  • Chili powder, ground cumin, curry powder or paprika to taste
  1. Peel the kohlrabi and cut them into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling,  add the kohlrabi to the pan (be careful – you don’t want to splash hot oil on yourself!) in batches so that the pan isn’t crowded.
  4. Cook the kohlrabi sticks on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The entire procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

HELPFUL HINT: The kohrabi sticks can be cut several hours in advance and refrigerated until you are ready to fry them.

ANOTHER HELPFUL HINT: IF you really don’t want to fry these, they can be floured, brushed or sprayed with the oil and baked in the oven.

I hope you all enjoy this dish and that you find new and wonderful ways to beat the heat. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 2 – JUNE 12, 2018

June 12, 2018

Greetings All!

I hope you all had amazing salads and fresh vegetable dishes last week. This week there are more greens (surprise!) and a few other interesting things.

This week one of the other interesting things is Napa cabbage. Here’s a great recipe for shrimp with Napa cabbage and ginger. It’s pretty quick to make and is nice light hot weather fare. Just add rice.

SHRIMP WITH NAPA CABBAGE AND GINGER

1 bunch scallions

1 lb large shrimp in shell (16 to 20 per lb), peeled and deveined (you can buy them already shelled and deveined).

2 TBS medium-dry sherry

1 tsp cornstarch

1/4 tsp white pepper

1 tsp salt

1 (2-lb) head Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)

3 TBS vegetable oil

1 tsp minced peeled fresh ginger

1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)

1 TBS soy sauce

 

 

  • 1. Cut the white and pale green parts of the scallions into 2-inch pieces and thinly slice the dark green parts.
  • 2. Stir together the shrimp, 1 TBS sherry, cornstarch, white pepper, and 1/2 tsp salt in a bowl.
  • 3. Rinse the cabbage in a colander. Tap the colander lightly, then transfer the cabbage to a large bowl with excess water clinging to the leaves.
  • 4. Heat a 14-inch wok or 12-inch heavy skillet over high heat until it is beginning to smoke, then add 2 TBS oil. When the oil begins to smoke, add the shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer the shrimp to a clean bowl.
  • 5. Add the remaining TBS oil to the pan and heat until it is just smoking, then stir-fry the ginger and white and pale green parts of the scallions until they are slightly softened, about 2 minutes.
  • 6. Add the bell pepper and stir-fry until it is softened, about 2 minutes. Stir in the remaining tablespoon of sherry and cook until most of the liquid is evaporated.
  • 7. Add the cabbage with water from the bowl, the soy sauce, and the remaining 1/2 tsp salt and cook, covered, until the cabbage is tender, about 5 minutes.
  • 8. Stir in the shrimp along with any juices accumulated in the bowl and simmer, uncovered, until the shrimp are just cooked through, about 1 minute. Add the scallion greens and toss to combine well. Serve with brown or white rice.

 

HELPFUL HINT: You could add mushrooms to this mixture, or thinly sliced carrots, celery and my favorite, thinly sliced or grated garlic. This dish is also good with broad noodles instead of rice.

ANOTHER HELPFUL HINT: You can peel the ginger using a regular vegetable peeler, but the edge of a spoon does a good job of scraping out all those crevices.

I hope you enjoy this recipe and have a delicious week!

Best,

Judi

 

 

 

 

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JUDI’S RECIPES WEEK 1 – JUNE 5, 2018

June 5, 2018

Greetings All!

To those of you who are returning members, welcome back! And for those of you who are new, welcome! We’re so happy to have you with us.

My husband Artie and I have been trying to stick to using nothing but organic fruits and vegetables, so this winter shopping was trying (and expensive) for us. We are so happy to be back and look forward to a season of fresh, local, healthy and reasonably priced food!

As always, the first few weeks of the season will bring us a lot of greens.  We are always looking for something to do with all those lettuces and other greens – salads are wonderful, but everyone needs a change once in a while, no?

So, this week, I have a great recipe you can use with any greens. It whips up really fast and is certainly a change from a salad.  So, give Sauteed Greens With Olives a try. You can vary the greens, and the olives too.

SAUTEED GREENS WITH OLIVES

3 TBS olive oil

4 garlic cloves, thinly sliced

¼ tsp. crushed red pepper flakes plus more

10 cups torn mixed greens (such as kale, turnip greens, and lettuce)

Sea salt and freshly ground black pepper

¼ cup black olives, pitted, halved (or any olives you like)

2 TBS (or more) fresh lemon juice

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes. Add the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add greens a handful at a time, tossing until wilted between additions. Season with salt and pepper and cook until all the greens are wilted and softened, about 3 minutes longer. Add the olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

And so, the season begins!

HELPFUL HINT: Watch the garlic closely. If you let it brown, it will be bitter.

ANOTHER HELPFUL HINT: This recipe lends itself to plenty of variations. You can vary the greens you use and the olives too. You can add other vegetables, like bok choy, mushrooms, radishes (yes, radishes!) summer squash, zucchini, peas, sugar snap peas, onions, scallions – anything that strikes your fancy.

 

Welcome to CSA and have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 24 – CELERY ROOT ANNA

November 14, 2017

Hello Everyone!

Here we are at the end of the season. It’s been a lovely time, and we hope everyone will be attending the potluck on Tuesday, November 28 at Bonnie Webber’s apartment. Please stop at the front table when you come to the site, to get more information and RSVP.

Today’s recipe is a new take on Potatoes Anna, a classic dish. It is made with celeriac instead of potatoes, but you can always substitute potatoes in the recipe.

CELERY ROOT ANNA

Ingredients

4 bacon slices (about 1/4 pound)

1TBS unsalted butter

1 1/2-lbs celery root (celeriac) or 1 1/2 lbs potatoes

6 TBS freshly grated Parmesan

1 TBS chopped fresh thyme leaves

1 TBS chopped drained Kalamata or other brine-cured black olives

 

Preparation

1. Preheat oven to 400° F.

2. Cook the bacon until it is crisp and then crumble it.

3. Melt the butter and lightly brush over the bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.

4. With a sharp knife, peel celery root and, using a mandoline or other manual slicer, cut it crosswise into very thin (1/16-inch-thick) slices.

5. Arrange 1 slice in the center of the skillet and arrange one layer of slices around the center slice in a concentric circle, overlapping them slightly. Lightly brush the layer with some of the melted butter (being careful not to move the slices).

6. Sprinkle with one third of the bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice more but reverse the direction of slices each time so that the layers are even.

7. Add one more layer of celery root. Brush the top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme.

8. Cover the top of the skillet tightly with foil and bake in the middle of the oven for 20 minutes. Remove the foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.

9. Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

That’s it! Wishing you a warm coy winter, and looking forward to seeing you again in the spring.

Have a delicious week!

Best,

Judi

 

 

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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
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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

 

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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

 

 

 

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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

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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

 

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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)
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 1⁄2 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