Author: Judi

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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
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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

 

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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

1⁄4 cup tahini, plus more as needed (available in most supermarkets and groceries)

3 garlic cloves, minced

1⁄4 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

1⁄4 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

 

 

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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

 

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JUDI’S RECIPES – WEEK 10 – TOMATO TART

August 8, 2017

Hi everyone! The news we’ve all been waiting to hear – tomatoes are here!!!!

Tomatoes are the most popular vegetable crop in the US. We all know why. But, they are also perishable, so it’s a great idea to use them up by cooking them. This recipe is for a delicious tomato tart. You’re going to love it!

TOMATO TART

Ingredients

  • all-purpose flour
  • 1 sheet frozen puff pastry
  • 2TBS olive oil
  • 1 cup whole-milk ricotta
  • 4 oz. soft goat cheese
  • 2 large eggs
  • ⅓ cup chopped fresh basil
  • ¾ tsp. Kosher salt
  • ¼ tsp. Freshly ground black pepper
  • ¾ lb. assorted tomatoes, sliced
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll out the pastry to a 10- by 15-inch rectangle and transfer it to the baking sheet.
  3. With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough (not including the border!) all over (this will allow border to rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of oil.
  4. In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon salt, and pepper. Spread this mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with remaining 1/4 teaspoon of salt and the remaining 1 tablespoon of oil.
  5. Bake 30 minutes, or until the pastry is golden brown and the filling is set.

This is delicious with a green salad, grilled chorizo (or any sausage) and some fresh fruit for dessert.

HELPFUL HINT: Garnish the tart with fresh basil. The vegetable world’s two greatest partners are tomato and basil.

I hope you enjoy the winner of the vegetable popularity contest!

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 9 PASTA SALAD WITH GRILLED VEGETABLES AND FETA

August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.

PASTA SALAD WITH GRILLED VEGETABLES AND FETA

Ingredients

3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped

 

Directions

1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 8 – CHINESE EGGPLANT WITH SPINACH AND GARLIC

July 25, 2017

Hi everyone!

Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.

Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.

 

CHINESE EGGPLANT WITH SPINACH AND GARLIC

Ingredients

2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped

sauce: Mix the following with a bit of water:

2 cloves garlic, chopped
2 TBS rice vinegar
2 tsp sugar
1 TBS soy sauce
TBS dark sesame oil
1 TBS black bean sauce

  1. Cut the eggplants into largish bite-sized pieces.
  2. Heat the oil and cook them over high heat.
  3. After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
  4. Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
  5. Add the sauce to the still-hot eggplant mixture.
  6. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

I think you’ll enjoy the dish!

HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.

I hope you enjoy this dish, this week’s vegetables and this lovely summer.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES, WEEK 7 – CHILLED BEET SOUP WITH CUCUMBERS AND BUTTERMILK (CHLODNIK)

July 18, 2017

Hi Everybody!

We’re in the hot, humid dog days of summer. That’s why this week’s recipe is something cool and refreshing. It’s a traditional Polish cold soup, with cucumbers, buttermilk and fresh dill. Try it – you’ll like it.

CHLODNIK

Ingredients

1 lb beets with greens (that’s about 2 medium beets)

Kosher salt

2 cucumbers, peeled, coarsely grated (about 1 cup)

1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine

1 1/2 cups buttermilk or kefir (preferably low- or full-fat)

3/4 cup sour cream

2 TBS chopped scallions

Freshly ground black pepper

4 hard boiled eggs, halved

4 tsp finely chopped dill

Preparation

  1. Using a large knife, separate the greens and stems from the beets. Thoroughly wash the greens and stems; set aside. Scrub the beets, transfer to a medium pot, and cover with 1 inch of water. Cover the pot and bring to a boil. Reduce the heat to medium, uncover, and cook until the beets are tender when pierced with a knife, about 10 minutes. Drain the beets; discard the cooking liquid. Let cool.
  2. Meanwhile, chop the beet greens and stems. Transfer them to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce the heat to medium and simmer, without boiling, until the greens are tender, about 5 minutes. Let them cool to room temperature, about 30 minutes.
  3. Peel and coarsely grate the beets, preferably wearing gloves. Add to the pot with the cooled greens. Gently stir in the cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
  4. Cover the pot and chill the soup at least 30 minutes. Adjust seasonings, if desired. Divide the soup among bowls; top with the eggs and dill.

HELPFUL HINT: This soup can be made two days ahead, covered and chilled.

This will cool down the whole family. It’s lovely to eat this when it’s hot out. I hope you enjoy it. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 6: GRATIN OF SWISS CHARD, FENNEL AND WHITE BEANS

July 11, 2017

Hi Everyone! I hope your Independence Day holiday was a blast.

This week we are getting fennel and Swiss chard, both of which can go into today’s recipe. Fennel is not universally popular – I hate it myself, just as I hate anything that tastes even slightly like licorice. You will never catch me drinking Sambucca or Ouzo. Never. But, this dish is a way to ease into the world of fennel. The fennel flavor is subtle here, so it’s not half bad.

GRATIN OF FENNEL, SWISS CHARD AND WHITE BEANS

Ingredients

  • 5 TBS unsalted butter
  • 1 large bulb fennel, cored, and sliced thin (about 3 cups)
  • 1 large onion, sliced thin (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 TBS)
  • 3 bunches Swiss chard (about 1 lb), leaves removed, tender stems sliced thinly
  • 1/2 tsp freshly grated nutmeg
  • 1 TBS flour
  • 1 1/2 cups half and half
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 1 1/2 cups fresh breadcrumbs
  • 2 ounces finely grated parmesan or romano cheese (about 1 cup)

This is How You Do It

  1. Adjust your oven rack to the middle position and preheat the oven to 400 degrees.

    2. Melt 2 tablespoons of the butter in a large sauce pot or Dutch oven over medium-high heat. Add the fennel and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Reduce the heat if it starts to brown. Add the garlic and cook, stirring constantly until it is fragrant, about 30 seconds.

    3. Add 1/3 of the Swiss chard and cook, stirring, until it is wilted, about 1 minute. Repeat with the remaining Swiss chard in two more batches. Add the nutmeg and flour and stir to combine. Add the half and half, stir to combine, and cook, stirring occasionally, until thickened. Add the beans and reduce to a bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
    4. Meanwhile, melt the remaining 3 tablespoons of butter. Toss the breadcrumbs, the butter and the cheese in a large bowl and season with salt and pepper.
    5. Season the filling with salt and pepper, and then transfer to a large casserole dish, top with the breadcrumbs, and bake until golden brown on top and bubbling around the edges, about 30 minutes.
    6. Remove from the oven, let rest about 10 minutes, and serve.

This makes a nice light supper, accompanied by a crisp green salad.

Note: You don’t have to use canned beans, and you don’t have to use canned white beans. Any of the dried beans offered by our farmers would be great in this dish. You just have to soak them overnight before cooking them.

I hope you enjoy this dish and all the other vegetables in your share. Have a delicious week!

Best,

Judi

 

 

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Week #6 What’s in the Bag

FULL VEGETABLE SHARE

2 – Silver Slicing Cucumber
1 bunch-Mint
1 – Orient Express Eggplant
1 bunch-Red Scallions
2 – Fennel
1 bunch- Swiss Chard
1 head- Escarole
1 head- Early Jersey Wakefield Cabbage (Heirloom)  Specialty Arrow Shared Cabbage
3- Summer Squash
4- Boothby Cucumbers

Optional Shares this week

FRUIT SHARE
1 basket- Red Sweet Cherries
1 basket- Blueberries

MUSHROOM SHARE
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