Tag: shallots

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JUDI’S RECIPES – WEEK 20 – OCTOBER 18, 2022

OCTOBER 18, 2022

Hello Everyone,

We’re almost at the end of our terrific CSA season. And a great season it has been! Have you ever seen more wonderful tomatoes?

Now that Fall is in full swing (the trees in the Hudson River valley are stunning right now – stay tuned, New York City!), we can enjoy all the colors. The best of the fall harvest is now coming in. And that includes Fall greens. This week we have Bok Choy, a delightful vegetable that doesn’t require fancy preparation to make it appealing. Good seasoning and a simple saute will do the trick.

SAUTEED GARLIC BOK CHOY

INGREDIENTS

3 TBS vegetable oil

3 cloves fresh garlic, minced or chopped

2 shallots, finely chopped

1 bok choy, washed, dried, and halved or quartered, depending on size

2 TBS soy sauce

1/2 tsp sesame oil

crushed red pepper (optional)

DIRECTIONS

1. Heat the vegetable oil in a large skillet or wok. Add the shallots and saute over medium heat until translucent. Add the garlic and saute just until you can smell the garlic, about 30 seconds.

2. Add the bok choy and continue to cook for two or three minutes. You want it to remain crisp.

3. Add the soy sauce and continue to saute for another two minutes.

4. Add the sesame oil and the crushed red pepper (if you are using it). Toss everything just until the sesame oil has coated the bok choy, about one minute.

Serve and enjoy.

HELPFUL HINT: This make a great dinner dish with scallion brown rice and a piece of chicken or fish.

ANOTHER HELPFUL HINT: If you’re feeling wicked, a splash of white wine before you add the bok choy will elevate this dish.

Enjoy the bok choy and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 24 – NOVEMBER 17, 2020

NOVEMBER 17, 2020

Hello, Everyone,

Well, this is good-bye. For now, anyway. As our season comes to an end I want to thank everyone for sticking with us. And I know we all want to thank our Intrepid Core Group for holding it all together in all kinds of weather, and cheerfully supplying us with really good food.

Today’s recipe is for a side dish that sounds a little off-beat but is really delicious. It would be great for Thanksgiving.

 

GLAZED SHALLOTS WITH BOURBON AND APPLE CIDER

1 1/4 lbs shallots, peeled

1/3 cup (or more) apple cider vinegar

3 TBS unsalted butter

1 oz bourbon

1 oz pure maple syrup

kosher salt and freshly ground pepper to taste

  1. Bring shallots, vinegar, butter, bourbon, maple syrup, ¼ tsp. salt, and 1 cup of water to a boil in a large skillet over medium-high heat. Cover, reduce the heat, and simmer, adding water by the spoonful if needed, until shallots are crisp-tender and liquid is partly evaporated, 25–30 minutes.

2. Uncover shallots and cook until the liquid is evaporated and the shallots begin to brown, about 5 minutes. Continue cooking, swirling the pan often, until the shallots and the surface of the skillet are covered in brown caramel, about 6 minutes. Add 1 oz water to the skillet and stir until the pan is deglazed and the shallots are coated. Season with salt and pepper. Transfer to a microwave-safe bowl and cool.

3. To reheat, cover the bowl with plastic wrap and microwave on high, 30 seconds at a time, tossing in between, until the shallots are heated through (time will vary depending on your microwave). Taste and adjust the seasoning with salt, pepper, and vinegar if needed.

HELPFUL HINT: This dish can be made a day ahead, covered, and refrigerated until serving time.
I hope this dish brightens your holiday table and makes your meal more festive. Wishing you joyous holidays, a warm cozy winter, and a happy and healthy 2021.
Have a delicious week!
Best,
Judi

 

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JUDI’S RECIPES – WEEK 21 – OCTOBER 27, 2020

OCTOBER 21, 2020

Hello Everyone,

There’s a chill in the air. Summer is definitely over!

Today’s recipe is a heartwarming stuffed winter squash dish. You’ll love it!

 

STUFFED WINTER SQUASH

1 medium kabocha, acorn, or butternut squash

1/2 tsp fennel seed

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

1 TBS olive oil

1/2 tsp salt

FOR THE STUFFING:

3 medium carrots, finely chopped

2 shallots, chopped

1 TBS olive oil

5 fresh or dried figs, cut into eighths

1/2 cup water

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

3 TBS chopped pecans

 

Preheat the oven to 400 degrees

Wash squash; cut into 4 wedges (or to halves, depending on what kind of squash you’re using. Remove loose fibers and seeds from the inside and discard them.

In a spice grinder or with a mortar and pestle, combine the fennel seed, pepper, nutmeg, and cloves; grind until the seeds are crushed.

Brush the squash with oil. Sprinkle with salt and 3/4 teaspoon of the spice mixture. Place it on an ungreased baking sheet. Bake, uncovered,  for 35-40 minutes, or until tender.

Meanwhile, in a large skillet, saute the carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves, and the remaining spice mixture. Bring it to a boil. Reduce the heat and simmer, uncovered, for 8-10 minutes, or until the liquid is evaporated and the figs are tender. Stir in the pecans.

Fill the squash with the stuffing. Bake 10-15 minutes longer or until heated through.

Enjoy!

And have a delicious week.

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 29, 2020

September 29, 2020

Hello Everyone,

As temperatures drop and the days get shorter, we’re all getting ready to greet Autumn and enjoy its bounty.

Today we’re getting brussels sprouts leaves. Yes, leaves. They are sweet and crunchy, and I have a recipe for them that also uses shallots.  I think you’ll like it.

SAUTEED BRUSSELS SPROUTS WITH SHALLOTS

4 oz. brussels sprouts leaves

1 TBS olive oil

1/4 cup chopped shallots

1/4 cup chopped parsley

2 TBS fresh or dried thyme

 

  1. Wash and dry the leaves
  2. Heat a large skillet over medium heat. When the pan is hot, add the olive oil, then the shallots, and then the leaves, parsley and thyme.
  3. Saute until the leaves are wilted, but still crunchy.
  4. Salt and pepper to taste and then serve.

I hope you enjoy this dish – it’s a little unusual, but it is mighty tasty.

HELPFUL HINT: After chopping the parsley, put it into a paper towel, roll the towel up and twist each end to squeeze the moisture  out.

Have a delicious week!

Best,

Judi

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Anastasia Recipe Picks — Week 16

This week’s recipe comes from Sam Kass, former White House chef and senior food policy advisor and the author of Eat a Little Better (https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948). What I love about this book is that it features a few different variations on a simple dish, and today I will be sharing two delicious ways to serve couscous using the edamame, spinach, carrots, and shallots in our CSA shares. I think these dishes are perfect for the weather we’re having, and I hope you enjoy them!

Cheers,
Anastasia

Couscous Two Ways: with Olives, Spinach, and Slow-Cooked Garlic & with Roasted Carrots and Shallots
From Eat a Little Better by Sam Kass
Pick it up at Kitchen Arts & Letters, or order from https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948

At the White House, couscous frequently saved the day—or at least, the First Family’s dinner. Whenever I was running late and rice wasn’t an option, I’d turn to the whole-wheat variety of this trusty North African staple, essentially a kind of tiny pasta. The whole-grain version is virtually indistinguishable in flavor and texture from its refined counterpart (something I wish I could say about most Italian pasta), and it offers far more fiber. Plus it’s a dream when you’re tight on time. Not only does it take just 10 minutes to prepare, you don’t even have to monitor the pot. Instead, you stir it into boiling stock or water, turn off the heat, and let it hang out. If I’m in a real rush, I’ll just serve it as a side with a drizzle of oil and squeeze of lemon or splash of vinegar. But when I have the time, I like to incorporate vegetables and herbs, so it acts as the centerpiece of a meal.

Step One: Simple Couscous

(Makes a little more than twice as much cooked couscous as dried.)

1. For every 1 1/4 cups of couscous, use 1 1/2 cups liquid (I like to use half water and half low-sodium stock for extra flavor). Bring the liquid to a boil over high heat in a pot with a lid. Stir in the couscous, cover the pot, and take it off the heat. Let it sit until the water’s been absorbed and the couscous is tender, about 10 minutes. Gently fluff with a fork, breaking up any clumps.
2. Use the couscous right away or let it cool. It’s great hot or cold. Once cooled, it keeps in an airtight container in the fridge for up to 5 days.

Pro Tip: Just before serving, try splashing some hot chicken stock on the couscous to keep it moist.

Couscous with Olives, Spinach, and Slow-Cooked Garlic

(Serves 4 to 6.)

1 head of garlic, cloves separated and peeled
1 cup extra-virgin olive oil
3 cups whole-wheat couscous, warm
1 cup shelled edamame beans
4 cups spinach, chopped like you would for a salad
1/2 cup very roughly chopped pitted kalamata olives
2 tablespoons red wine vinegar
Kosher salt

1. Make the garlic: Combine the garlic and oil in a small heavy saucepan and set over very low heat. Let the garlic gently sizzle until smooshably soft and golden in places, about 45 minutes. Store the garlic and oil in the same container in the fridge for up to 2 weeks.
2. Make the dish: Fluff the couscous with a fork and stir in 4 mashed cloves of the cooked garlic and 1/4 cup of the reserved garlic oil, edamame, spinach, olives, vinegar, and salt to taste.

Couscous with Roasted Carrots and Shallots

(Serves 4 to 6.)

6 to 8 medium carrots, peeled and cut into bite-sized pieces
3 medium shallots, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt
3 cups cooked whole-wheat couscous, warm
Handful of coarsely chopped fresh parsley
1 tablespoon apple cider vinegar

1. Preheat the oven to 425°F.
2. Toss the carrots and shallots on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of salt. Spread them out in a single layer and roast until golden brown in spots and tender, 20 to 30 minutes.
3. Fluff the couscous with a fork and stir in the carrots, shallots, parsley, and vinegar along with the remaining 2 tablespoons oil and 1 teaspoon salt. Season with more salt and vinegar to taste. Transfer to a serving bowl.

© 2018, Sam Kass.

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JUDI’S RECIPES – WEEK 11 – AUGUST 14, 2018

August 13, 2018

Greetings All,

How about this weather? – ugh! But, one advantage of being stuck inside is that it’s a great opportunity to cook and “put food by” – stock the refrigerator and freezer with ready meals – so you can enjoy the sunny days. Our wonderful farmer has informed us that the tomatoes must be used quickly, as all the rain has rendered them very fragile. So, today’s recipe will help you utilize and enjoy all those fabulous tomatoes.

TOMATO GALETTE

Ingredients:

 

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp cracked black pepper (or really you can use any kind of pepper)
  • 4 -6 TBS cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds – you can use any tomatoes at all that add up to about 2 lbs.)
  • 1 tsp kosher salt
  • 3 TBS dry bread crumbs
  • 1/2 cup thinly sliced shallots
  • 2 tsp fresh thyme leaves
  • 4 -6 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 TBS water
  • Fresh basil leaves

Directions

  1. In a large bowl cut butter into flour with a pastry blender (or two forks) until pieces are pea-size. This can be done in a food processor (see Helpful Hint, below). Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened.
  2. Form the dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  3. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let the tomatoes drain for 30 minutes. This will keep your crust from becoming soggy from the tomato juice.
  4. Preheat the oven to 375 degrees . On a lightly floured surface, roll the dough into a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold the dough in half to make it easier to transfer it to a large baking sheet lined with parchment paper. Unfold the dough on the parchment.
  5. Evenly spread the bread crumbs on the pastry, leaving about a 2-inch border (this will also help prevent the crust from getting soggy. Layer the tomatoes, shallot, thyme and goat cheese on the bread crumbs. Fold the edges of the crust over the filling, pleating as necessary and leaving some filling exposed in the center. Combine the egg and 1 tablespoon of water and brush it onto the  pastry.
  6. Bake the galette for 30 to 40 minutes or until the crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if the leaves are large) and cut into wedges.

HELPFUL HINT: The first step can be done in the food processor. Place the steel blade in the food processor bowl. Add the flour and butter. Cover and pulse until the pieces are pea-size. Add Parmesan and pepper and pulse just until combined. Transfer to bowl and continue with the recipe.

I promise you, it will be an afternoon well spent, if you make this tart.  You will love it! And, you’ll be using up the short-lived tomatoes!

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 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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Week #18 — Note from the Farmer

Week #18

Dear CSA members,

The seasons are continuing to change; there was a cool bite to the air this morning. As the summer crops begin to fade, the fresh fall greens take their place, bringing new life to the fields. The dry weather has continued through the growing season, bringing with it challenges as well as some benefits – such as not working in the rain and mud. The fungal diseases that can often reduce crop yields during the summer months were not a major concern due to the lack of precipitation.

The majority of our plants are started by hand in the greenhouses and then transplanted into the fields to give them a much-needed head start. During this period, the transplants need constant moisture to help establish the plants. This was a major struggle from early spring until last week, when we finished the last transplants for the season. Fortunately, we have a great staff of excellent farmers who efficiently irrigated our tender crops while conserving water throughout the summer months.

The past several days have been very rewarding with high yields of winter squash, popcorn, carrots and sweet potatoes. The sweet potatoes are a crop that we are just learning how to produce in high quantities. The process starts in the winter by ordering organic sweet potato “slips” from a farm in Georgia. The timing must be perfect to ship the slips from Georgia to New York. These tender shoots can survive for only a day or two and need to be planted and watered immediately upon arrival in June. This season we prepared a section of the field with hills of soil prior to the slips arrival. Keeping the rows hilled, weeded and fertilized throughout the season paid off with the best quality sweet potato harvest we have ever had. These slips are expensive but with high yields, they are worth it. Now that we have figured out the needs of this crop, we will double our order for next season and hopefully get the same results.

We have acres of fall greens coming on strong. Lettuce, radishes, mizuna, mustard, arugula and more will soon return, bringing fresh salads to the fridge! We also have an abundance of hardy brassica greens that will continue through the remainder of the year. Potatoes, carrots, beets, winter squash and many more root crops will add some bulk to the weekly harvest. Things are looking good for the fall!

I hope that everyone has enjoyed the season so far and is feeling the healthy benefits of eating our fresh organic produce. Thank you for all your support and loyalty to our farm.

Pete for everyone at Stoneledge Farm

A reminder that this week is a coffee share week!

Winter squash – 1
Lacinato kale – 1 bunch
Sweet potatoes – 2
Ancho peppers – 2
Sweet peppers – 2
Curly parsley – 1 bunch
Shallots – 2
Radish bunch – 1
Serrano peppers – take what you like

Fruit Share:
1 bag- Empire Apples Grown by Fix Brothers Orchard
1 bag – Anjou Pears Grown by Klein’s Kill Orchard

Mushroom Share: Crimini