Delicata done...

Here's what the Delicata Squash Rings look like after they've been cooked. You can see that I didn't do such a great job with the veggie peeler, but I think the striped edge is interesting. Try this and let me know what you think. Post a comment so we know you're reading these posts.
Bon appetit!
image by Mim

Delicata squash

Delicata squash are the one of the easiest to handle. Quick to cook! Place a large knife on one of the green grooves that run down the surface of the squash, bear down, and cut the squash in half lenghtwise. Scrape out the seeds. Brush cut surface with olive oil. Season with salt and pepper. Set, cut side up, in a baking dish. Add about 1/2" water, cover with foil and bake until tender, about 25 minutes.
Tonight, I tried this recipe from Vegetarian Cooking for Everyone by Deborah Madison.
DELICATA SQUASH RINGS
Peel squash with a vegetable peeler (not all that easy) and slice off the ends. Scoop out the seeds with a spoon. Cut the squash into rings, about 1/3" (I couldn't keep it consistent but that seemed okay) and fry over medium heat in some olive oil, until the bottom is richly colored, about 6 minutes. Turn and cook other side until tender. Remove to serving plate (I blotted with paper towels to get rid of excess oil,) salt and pepper to taste. The natural sugars in the squash sort of carmelize. It was very tasty.


I thought that this eggplant looked like a graceful bird and the tiny red pepper looked like it was gripping something green. Aren't veggies great!? Buon appetit!
Images by Mim

Tomato-eggplant recipe

Mae and I amuse ourselves with finding veggies with personality. The cuke with a piggy tale, and a potato that we thought looked like a little pig, made us smile. Yesterday, Brint Keyes gave me an idea for using eggplant. I didn't write it down, but this is what I came up with and it tasted really good.
Tomato-eggplant "casserole." lightly oil an 8" x 8" baking pan. Slice eggplant and place layer in pan. cover with a layer of sliced tomatoes, then some basil leaves, then another layer of eggplant slices. Sprinkle with seasoning. I used a mix of salt, pepper, red pepper flakes, oregano and thyme. I sprinkled on grated parmesan cheese. I found a bit of leftover homemade tomato sauce in my 'fridge' an drizzled that on top. I baked this at 400° until the eggplant was tender.

Peach & Arugula Salad

Amy Marschean (aka wife of Paul Gilding) has sent us another good recipe.

Another recipe from Bon Appetit. The August 2007
issue is truly a keeper for all its recipes for fresh produce. This
one is very easy.  I substituted half-and-half for the whipping cream
and it worked well.

Peach and Arugula Salad with Creamy Chive Dressing

Makes 6 servings.

ingredients  2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)
preparation  Wash peaches, rubbing to remove fuzz. Cut in half;
remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2
tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and
olive oil in small bowl. Whisk in cream, then chives. Season with salt
and pepper. Add arugula to bowl with peaches. Add dressing and toss.
Season with more salt and pepper, if desired, and serve.

Recipe by Molly Stevens, Image by Mr.JoJo on Flickr

Easy Eggplant recipe!

This recipe from Jonah Holland is so easy and fast...

Christian's Eggplant

2.5 lbs eggplant (larger kind are easier)
rub with small amount canola oil then salt and pepper
broil until brown on each side, set aside

sauce:
juice of 2 lemons
4 T. sugar
4 T. soy sauce (i use lower sodium kikkoman)
1.4 t. cayenne
1 T. ground roasted cumin

layer eggplant in casserole dish. Drizzle with sauce and bake at 350 for 20 minutes.

also great cold as leftovers and on salad.

image by Monique Hofland, the Netherlands (from Flikr)

Basil, Arugula, Tomatoes and more....

More wonderful recipes from our Sprouters.

Mediterranean Pie (adapted from the Avoca Cafe Cookbook, published by Avoca Handweavers, Ltd)

2 Piecrusts (you could also use filo dough)
Eggplant (quantity depends on which type you are using--the asian works great)
2 Zucchinis, sliced
4 oz pesto, sliced
12 oz feta cheese, goat cheese, or fresh mozarella

Toss the zucchini and eggplant in olive oil, roast in 400 degree oven until tender (20-40 minutes).

Spread half of the pesto on the bottom pie crust. Add 1/2 of the veggies and half of the cheese. Repeat. Top with the 2nd pie crust. Cut vents in the pie crust. Bake at 350 degrees for 20-30 minutes until the pie crust is done.

Tomato Pie (from Paula Deen's cookbook)

1 baked pie crust
3-5 tomatoes, sliced (I used a variety of green, red & orange)
1/3 cup onion
6 basil leaves (I used pesto, because all my basil leaves were in the pesto!)
1 cup mayonaise
2 cups shredded mozarella and sharp cheddar cheese

Layer the the tomato slices, onion and basil in the pie crust. Mix the mayo & cheese. Spread the mixture on top. Bake 20-30 minutes until the cheese mixture is melty and browned. Enjoy!
from Mollie C. Barton

Ricotta Smothered Mushroom Burgers
Need:
- 1/4 cup balsamic vinegar
- 4 tablespoons EVOO (or olive oil)
- 4 large portabello mushroom caps
- 1 large red onion sliced
- 2 large garlic cloves, chopped
- 1 rounded tablespoon of tomato paste ( I use diced tomatoes)
- 1 1/2 cups ricotta cheese
- 3 tablespoons pesto sauce (I use fresh basil and add to it)
- 4 Kaiser rolls
- bunch of arugula

-preheat oven to 450
- combine balsamic vinegar, 2 tbl EVOO, and salt and pepper
- add portabello mushrooms to mixture and toss to coat
-arrange caps on cookie sheet, gills up
-roast for 12 mins or until tender
- heat skillet with EVOO
- add onions, garlic, and tomato paste... cook for 8 mins or until all
sauteed
- in bowl combine pesto & ricotta
- remove mushrooms from oven and spread cheese mixture over each cap.
-return mushrooms to over for about 1 minute to loosen cheese mixture
- top with onion mixture and serve on a roll with a handful of arugula

from Donna Rominieki
images by Mim

Pickles, Tomatoes, Bell Peppers and Chard!

We've gotten a lot of really tasty recipes from Sprouters recently.
Buon Appetit!

Bread & Butter Pickles
(from Diana Vincelli)
I slightly adapted this recipe from Gourmet Magazine via foodnetwork.com.
The pickles are delicious and crunchy! Makes about 4 pints.

1 ¼ pounds [Kirby] cucumbers, cut into ¼ “ slices
1 onion, sliced very thin (Vidalia)
2 Tablespoons Kosher salt
2 cups ice cubes
1 cup cider vinegar
1 cup sugar
¼ teaspoon tumeric
1 Tablespoon mustard seeds
½ teaspoon celery seeds
¼ teaspoon cayenne, or to taste

In a large bowl combine the cukes and onion, sprinkle with sale, and toss well.
Add the ice cubes, cover/weigh down with a plate and chill overnight in fridge.

Drain the mixture in a colander and rinse under cold water. In a saucepan bring the remaining ingredients to a boil, stirring. Add the cukes and onions, and bring just to a simmer, stirring.

Either:
• Transfer to a bowl and cool; chill covered for 24 hours. The pickles cam be made 1 week ahead and kept refrigerated, covered.
• OR Spoon the hot pickles into hot sterilized 1-pint Mason jars, filling the jars to within ½ inch of the top. Seal with lids and bands. Put the jars on a rack in a kettle and pour in enough hot water to cover them by 2 inches. Bring to a boil and cook, covered for 10 minutes. Transfer the jars with tongs to a rack and cool/ Label with date, and store in a cool, dark place.

Grilled Tomato-Bell Pepper Gazpacho

Makes 6 servings.
ingredients

3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes
1 (8- to 9-ounce) red bell pepper
1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
8 tablespoons extra-virgin olive oil, divided
3 (5 x 3 x 1/2-inch) slices country-style bread
3 garlic cloves, divided
1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
3 tablespoons (or more) Sherry wine vinegar
2 teaspoons chopped fresh marjoram
3/4 teaspoon smoked paprika*
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup (about) cold water (optional)
3 green onions, cut into thin strips

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
preparation

Prepare barbecue (medium-high heat). Place first 3 ingredients on baking sheet. Brush with 3 tablespoons oil; sprinkle with salt and pepper. Brush both sides of bread with 2 tablespoons oil. Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper. Return to baking sheet. Grill bread until toasted, about 11/2 minutes per side. Cut 1 garlic clove in half; rub over toasted sides of bread. Cut bread into small cubes; reserve croutons.

Remove charred skins and cores from tomatoes. Peel, seed, and core pepper; coarsely chop. Remove charred papery peel and core from onion. Set aside half of chopped cucumber for garnish. Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms. Transfer mixture to large bowl. Repeat with remaining tomatoes, pepper, and onion. Using garlic press, squeeze in remaining 2 garlic cloves. Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne. Thin soup, if desired, with cold water by 1/4 cupfuls. Season with salt and pepper. Chill at least 2 hours. DO AHEAD Gazpacho and croutons can be made 8 hours ahead. Cover gazpacho and chopped cucumber garnish separately and refrigerate. Cover and store croutons at room temperature.

Season gazpacho to taste with more salt and more vinegar, if desired. Ladle into bowls. Garnish with cucumber, croutons, and green onions; serve.

Bon Appétit, August 2007

Molly Stevens

Swiss Chard and Salami Frittata
ingredients

6 large eggs
3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, minced
preparation

Preheat broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.

Heat olive oil in medium nonstick broilerproof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Swiss chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to mediumhigh; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1 1/2 tablespoons cheese over top.

Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

Bon Appétit, August 2007
from Molly Stevens
images by Mim

FARM REPORT: August 2007

Farm Report – August 2007

As I write this, the temperature is approaching 100o, and Charlie is in Maine! And the farm is thriving.

One of the major challenges in operating a farm for a CSA is finding the right people to take on the different jobs that need to be covered, and now, almost half-way through the CSA season, it seems that Charlie has the right people. In addition to his wife Gina and their children Mae (12) and Conor (8), his team includes Amy and Mateo. Amy has the responsibility to prepare the shares for the market pick-up. (It was Amy who convinced Charlie that he could take a few days off to join his family in Maine). Mateo has assumed much of the responsibility for the field work – harvesting the crops, cleaning up the beds, and planting new seedlings. And, indeed, the field looks great as the rows of tomatoes stretch beyond their 7 ft. supports and some rows look ready to be replanted.

While the weather is going through a hot spell, and rain has been sparse, the fertile beds are surviving quite well. One of the concerns as the season started was whether the wells could support extensive irrigation, but the rains have been frequent enough so that the need for irrigation has been limited.

Another interesting development that has developed during the year is that Charlie is connecting with other organic farmers in the area, including Caryn Phillips and Tony Lagano. Caryn has continued farming part of the land that previously provided produce for Sprout. Tony has a small (40 member) CSA based in Louisa County. Charlie has arranged to trade some of his excess crops (such as eggplant and cucumbers) for chard and potatoes and onions, providing more diversity for our shares.

Insects continue to be a challenge. Japanese Beatles have been more-or-less controlled by the bug-bags, but they severely impacted the bush bean crop. The crops have been protected from Flea Beatles and Harlequin Bugs by the use of Reemay® row covers.

As beds are finished (such as the corn), the old plants are pulled and the beds are “solarized”. This process involves taking up the plastic mulch and the drip tape, working more compost into the bed and then covering the bed with clear plastic sheeting which allows the sun to heat the beds to the point where weed seeds are killed to a 2 inch depth. Then the plastic is removed, drip tape replaced and the bed is reseeded and covered with burlap. These beds are then irrigated regularly for a week and seeds will sprout in 3-7 days, at which point the row covers are put in place.

So expect some of the “spring vegetables” in the next few weeks – including lettuce, arugula, beets, cabbage and turnips. And, of course, the summer crops will continue – tomatoes, cucumbers, green peppers, squash melons … and we should start to get pole beans.

John Gallini, SPROUT Member and CORE Volunteer

Cucumber recipe

My friend, Phyllis, who frequently shops the Victory Farms market stand, offers this recipe:

MEDITERRANEAN CUCUMBER SALAD

2 small firm cucumbers
1 cup yogurt
3 tablespoons monukka or other raisins
1/4 cup chopped walnuts or pecans
1 small onion, finely chopped
salt and pepper to taste
1 tablespoon finely chopped fresh mint leaves

1. Peel cucumbers, slice lengthwise and remove and discard seeds.
2. Dice cucumbers and place ina bowl. Add remaining ingredients and mix well.
Chill and serve very cold.

Yield: 4 servings
From the New York Times Natural Foods Cookbook by Jean Hewitt
image by Mim

Zucchini Soup

I was telling my sister in California about all of our lovely produce. She remarked that her neighbor had made a wonderful soup using zucchini...I asked for it, and here it is:

ZUCCHINI SOUP

Cover the bottom of the pan with some olive oil
Break up 1 chicken or vegetable bouillon & add to oil.
Heat it up while …
Shredding half an onion and half of a baking potato in a processor
(or by hand) Then place them in the heated oil on medium-low heat and let them cook for about 10 minutes until you see they become tender.
Shred 2 large zucchini (or other squash) in the food processor
and shred into small pieces. (or with a hand grater)
Add them to the pan with the potato and onions, also adding another cube of chicken or vegetable bouillon and let it cook for about 10 minutes or until they become tender (do not brown them).
Then raise the heat to medium-high and add 1 glass of white dry wine. Lower the heat, cover the pan and let it simmer for 30 minutes.
Puree in the processor or a blender.
Serve and enjoy.

from: Susanna Santoro, Los Angeles, CA

(Note: I edited this a bit, but only to make the process simpler. I haven't tried it yet, but doesn't it sound good?)

Cute Veggies

It was SO hot at the market today, but these cute veggies brought a smile to my face.