Tag: onion

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JUDI’S RECIPES – WEEK 8 – JULY 26, 2022

JULY 26, 2022

Hi Everyone,

Now that we’ve all melted into puddles, the heat wave will break, they say. I hope they’re right!

This week there are onions in the share. I thought this would be an excellent time to make French onion soup, everybody’s yummy, gooey favorite.

FRENCH ONION SOUP

Ingredients

Directions

  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper, and cook until the onions are very soft and caramelized, about 25 minutes.
  2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
  3. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium-low, so the flour doesn’t burn, and cook for 10 minutes to remove the raw flour taste.
  4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  5. When you’re ready to eat, preheat the broiler or toaster oven. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  6. Ladle the soup into bowls and float several Gruyere croutons on top.
  7. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread, and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

To be honest, I like the oven method better than the broiler method. It gives you a nice crust over the soup.

HELPFUL HINT: Peeling and slicing the onions can really make you cry. Some people peel them under water. I’ve found that wearing glasses helps somewhat. Swim goggles are even better.

I hope you enjoy this soup. I know it’s a hearty dish that most people enjoy during the winter.  But, you should try it in the summertime. It’s wonderful!

Please enjoy it and all the veggies, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 7, 2021

SEPTEMBER 7, 2021

As summer wanes and autumn drifts in, most of us find this to be a bittersweet time. Trees and shrubs are beginning to shed in preparation for their long winter nap. Root vegetables, melons, and squashes are at their peak. And we humans are getting ready to hunker down, eat soup, and enjoy the bounty coming from the farm.

Today’s recipe is one to enjoy without any guilt whatsoever – carrot fries!

They’re yummy and crunchy, vegan, easy to prepare,  and – most importantly – a healthy choice.

CARROT FRIES

INGREDIENTS

  • 2 lbs large carrots
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 teaspoon kosher salt
  • 2 TBS cornstarch
  • 2 TBS olive oil

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Peel the carrots and cut off the ends, then trim the sides to make them rectangular. Cut these into 3/8-inch wide slices, then cut the slices into strips.
  3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with olive oil, then add the spices and cornstarch. The cornstarch will help to keep the carrots from getting soggy and give them a nice crust. Mix thoroughly to combine the ingredients.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake them for 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes, until the fries are dry and slightly browned.  Watch them carefully because the cooking time can vary depending on the thickness of the slices and the actual temperature of your oven.
  6. Cool a few minutes, then serve.

HELPFUL HINT: Don’t let these sit around. The longer they are out of the oven, the softer they will be.

ANOTHER HELPFUL HINT: These are great with ketchup, salsa, ranch dressing, or a squeeze of lemon juice.

Wishing all our Jewish members a happy, healthy New Year. L’Shana Tovah.

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 6 – JULY 13, 2021

JULY 13, 2021

Hi Everyone,

Soggy, soggy, soggy – and frizzy too! Sorry, the weather is getting to me.

Let’s talk about fennel. Fennel is the vegetable about which I am questioned most frequently: “What the heck is this? What do I do with it?”

Fennel isn’t a root vegetable, but it is a member of the carrot family. And every part of it is edible. It has a licorice flavor and is lovely featured in various dishes, many of them tomato-based. And raw fennel is lovely in a salad.

Fennel is an excellent source of vitamin C and a very good source of fiber, folate, and potassium.

So, here’s a simple fennel recipe for you.

FENNEL RICE

  • ¼ c. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 lb fennel (2 medium bulbs), trimmed, cored, and cut into small dice.
  • Salt to taste
  • 1 c. long-grain rice, such as basmati, rinsed
  • 2 ½ c. water
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh dill
  • pepper to taste

 

  1. Heat 3 TBS of the olive oil over medium heat in a deep pot with a cover. Add the onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the fennel, add a generous pinch of salt, and cook, stirring frequently, until the fennel has wilted and softened, about 8 minutes. Stir in the rice and stir to coat the grains with olive oil.
  2. Add the water, salt, pepper, parsley, and dill and bring the mixture to a boil. Reduce the heat to low. Cover and simmer 20 to 30 minutes, until the rice is soft and the liquid is absorbed. Remove the pan from the heat, uncover and place a towel across the top. Cover with the lid and let it sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

HELPFUL HINT: You can substitute quinoa for the rice for an even healthier dish.

ANOTHER HELPFUL HINT: The fennel fronds make a great garnish for a salad or stew.

I  hope you enjoy this dish. Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 2, 2020

AUGUST 25, 2020

Hi Everyone,

As the Covid quarantine drags on, I hope we’re all in good health and staying sane. Not an easy job, these days.

Today we have a roasted bell pepper recipe with a twist – spaghetti!

SPAGHETTI-STUFFED PEPPERS

 

 

 

 

Put the peppers directly over the flame of a gas-stove burner and roast until blackened all over. Alternatively, you can roast them under a broiler. Transfer the peppers to a large bowl, cover with plastic wrap, and let them stand for 15 minutes while they steam.  Peel off the skins with your fingers, slice off the tops, and remove the ribs and seeds.

  • Bring a large pot of water to a boil, then add salt. Cook the pasta for two minutes less than instructed on the package. Drain

  • Preheat the oven to 350 degrees. Heat a large saute pan over medium-high heat. Swirl in the oil to coat, then add the anchovies, breaking them up with the back of a spoon until they are dissolved. Add the onion and capers and cook, stirring occasionally, just until the onion is softened, about 3 minutes. Pour in the vinegar and cook, stirring frequently, until the vinegar is almost evaporated. Add the pasta and toss to coat it.

  • Season the inside of each pepper with salt, then fill it with a heaping 1/2 cup of the pasta mixture, twirling the pasta with a fork to make it fit. Place the peppers side-by-side in a 2-quart baking dish. Bake until the pasta starts to brown in a few spots, 10 to 15 minutes. Let the peppers cool slightly before serving, topped with oregano or another herb.

    This is really yummy and easy to make.

    Enjoy, and have a delicious week!

    Best,

    Judi

 

 

 

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JUDI’S RECIPES – WEEK 7 – JULY 16, 2019

JULY 16, 2019

Hello from the Baked Apple!

We’re experiencing the dog days of summer. It is hot and hazy, which makes cool, clean food even better.

Today’s recipe is one that utilizes all those beautiful cucumbers we’re getting this week.

 

CUCUMBER SALAD WITH CHARRED ONIONS

Ingredients

1 Fresno chili, thinly sliced into rings (seeded if you want it less hot)

4 TBS red wine vinegar, divided

2 medium red onions, sliced 1/4 inch thick

4 TBS olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

1 medium cucumber, sliced into rounds

¼ teaspoon dried oregano

Directions

1. Preheat a grill or grill pan to medium-high heat. Combine the chili and 2 TBS vinegar in a small bowl; set aside.

2. Place the onions on a rimmed baking sheet and drizzle with 2 TBS of oil. Season with salt and pepper. Turn the onions to coat them with the oil. Grill the onions directly on the grate (or griddle) until lightly charred and softened, about 2 minutes per side.

3. Transfer the onions to a large bowl and toss with the remaining 2 TBS of  vinegar and allow them to cool.

4. Coarsely chop ½ cup grilled onion and add it to the bowl.

5. Add the chili and its soaking liquid, the cucumber, dried oregano, and 2 TBS oil, and toss to combine. Season with salt and pepper. Serve drizzled with more oil.

Grab a glass of cool white wine or lemonade and some crusty bread, and you have a perfectly fine summer evening dinner.

Helpful Hint: Don’t waste your time trying to find a way to slice onions that won’t make your eyes burn. Wear a pair of glasses, although they’ll only help a little bit. Just grin and bear it – and have a tissue handy.

I hope you enjoy this cool meal for a hot night.

Have a delicious week!

Best,

Judi

 

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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

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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 Recipe — Week #21

Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!

This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.

CABBAGE WITH PANCETTA AND CARAWAY

2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.

Enjoy! And have a delicious week!
Best,
Judi

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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
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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

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Judi’s Weekly Recipe — Week #13

Week 13, and we’re headed toward Fall, which means even more and heavier vegetables. If you have a carrier with wheels, this is the time to bring it to the CSA for pickup. We are getting tomatillos this week, and people always ask me what to do with them.  Here’s a recpe for roasted tomatiloo salsa. It can also be used as a sauce for chicken, fish or vegetables.

ROASTED TOMATILLO SALSA
**********************************
1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 TBS olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves

1. Preheat oven to 375°F.
2. Toss everything except the cilantro together.
3. Spread the mixture on a baking pan or in a glass baking dish.
4. Roast in the oven until the tomatillos and the onion are very soft, about 1 hour.
5. Transfer everything  to a food processor or blender and add the cilantro. Puree until almost smooth.
6. Chill or serve at room temperature.

This will keep in your refrigerator for up to a week. Enjoy, and have a delicious week!
Best,
Judi