All-Clad Factory Outlet Sale: Dec 2009

Just a reminder that the All-Clad Seconds Sale is coming up on December 4th and 5th at the Washington County Fairgrounds near Pittsburgh.

I have a couple of seats left if anyone is interested in gong on Friday the 4th. Call or e-mail me.

Grilled Bok Choy w/Spicy Vinaigrette

One of my favorite cold weather recipes (which I haven't made in awhile), is this delicious Asian Braised Short Rib recipe from Emeril. No pre-browning necessary, just throw it all in the pot, sit back and relax for about 3 hours while the aroma drives you nuts.

They aren't common, but if you ask a butcher, they will get you boneless short ribs. (Normally I would agree that the bone adds flavor, but these little hunks of goodness have a layer of fat, and sometimes wrestling the good stuff off is more trouble than it's worth. By the time you get rid of the bone and the fat, sometimes there isn't much left to love.

I have successfully made this recipe in a slow cooker. I attempted it once in the pressure cooker and didn't love it as much.



While the strained braising liquid is reducing away, you have time to make a pot of Jasmine rice to help soak up that liquid, and throw some baby bok choy on the grill pan and mix up a spicy vinaigrette. If you have one of those handy fat separating strainers, now is the time to get it out.

The short ribs are even better the second day and you can scrape off some more of the fat that comes to the top when it's chilled.

Grilled Bok Choy with Spicy Vinaigrette (Gourmet Magazine - RIP)

1 head bok choy, cleaned and sliced into serving pieces
VINAIGRETTE:

1/8 cup rice wine vinegar
Salt and pepper
1 green onion, chopped
1 tablespoon chili sauce
1/4 cup vegetable oil
1 tablespoon sesame seeds


In a bowl, combine vinegar, and chili sauce and season with salt and pepper. Whisk in oil. Stir in the green onion and sesame seeds. Heat grill and lay bok choy pieces on the hot grill. Grill 2 to 5 minutes until crisp tender. Dress with vinaigrette and serve.

Brussels Sprouts with Bacon and Figs

Debbie and I were both planning on making this Mark Bittman recipe with the Brussels Sprouts in the final :-(, CSA box of the season.

This one should convert any sprout haters. Per the Bittman video, I used fresh figs and just tossed them in right at the end. This is also a good one to bust out your better bottle of balsamic vinegar. Fig flavored, if you've got it.

The sweet and salty play against the shredded (therefore disguised to the unknowing) sprouts is divine.

I have to say too, that the radishes were some of the tastiest I've ever had; even the biggest ones were fairly sweet. I ate 'em all with a little salt while making dinner, which in addition to this recipe included a few slices of smoked pork tenderloin with a spoonful of pepper jelly and some smashed cannellini beans with herbs. Mmmmm.

I'll be retaining water like the blimp tomorrow, but it was definitely worth it!

Corn, Green Bean, Brussels Sprouts Saute w/Butternut Squash Seed Oil

My last CSA box went on vacation with me to the Finger Lakes in New York last week. The corn is from the Stan Hywet Market, the beans are from Bakers Produce from the Howe Meadow Market, and the brussels sprouts and onion are from the box.

Ohio local, met Ithaca local, when I sauteed the onion and some gigantic garlic in a little leftover bacon fat from The Piggery stand at the Ithaca market.

Use whatever vegetables you have that looks good, or needs used up. Zucchini would be good, bok choy, or cabbage, too.

Corn, Green Beans, Brussels Sprouts Saute

3 Ears of corn on the cob, boiled, then cut off the cob (leftovers from another meal)
Couple of handfuls of green beans, trimmed and cut into 2" pieces
Handful of Brussels Sprouts, outer leaves trimmed
Red or Yellow Onion, sliced
couple of cloves of minced garlic
olive oil or bacon grease
S&P
Butternut Squash Seed oil (or butter or extra virgin olive oil) - couple of tablespoons to finish

Bring large pot of salted water to boil. Add corn, beans, and sprouts and boil for 5 minutes, then drain. Remove corn from cob when cooled slightly.

Heat large skillet with oil or grease. Saute onion until softened, then add garlic and saute a minute of so. Add the rest of the veggies and toss to heat through. Season with S&P.

I finished with a new product made in the Finger Lakes, Butternut Seed Oil, which was nutty and added a nice toasty flavor, but butter or olive oil would work fine.

Have a Healthy Halloween!!!

Pumpkins



Pumpkins are the healthy side of Halloween. If there was only more (real) pumpkin filled candy in Halloween bags we would be OK! Ninety-nine percent of pumpkins produced are carving pumpkins, which are more stringy than cooking pumpkins, which are typically smaller and sweeter. But the seeds in your carving pumpkins are great!

Pumpkins have been used for food, fun and healing for centuries. The orange color shows that they are high in beta carotene, but they also contain other anti-oxidants that are especially good for the eyes, which makes them a good vegetable if you want to sharpen your vision or prevent cataracts. I am always looking for a miracle food so I don't need my glasses to drive...maybe I will develop a new found love for pumpkin bread this fall :)! Pumpkin is also loaded with Zinc, Potassium and fiber.

Pumpkin Seeds are also really, really good tasting AND so good for you, so I have to mention them here. The seeds contain many of the nutrients of the pumpkin flesh, but have more fiber, protein, and contain omega-3 fatty acids. You will also find Phytosterols, which actually reduce to cholesterol, enhance immune system and can decrease the risk of cancer. These effects are so huge that Phytosterols are extracted and added to foods like margarine, which allows the manufacturers to say they are a cholesterol reducing food. Margarine is also one of the most processed foods on the planet. So.... instead of eating all of the added chemicals and junk that is in margarine, why not go straight to the source? Pumpkin butter?

Here is some info on how American Indians used pumpkins for healing:

• Yuma tribes created an emulsion from pumpkin seeds and watermelon to help heal wounds. The seed oil was also used to treat burns and wounds.
• Catawabas ate pumpkin seeds either fresh or dry as a medicine for kidney support.
• Menominees mixed powdered squash and water to for urinary support.
• Modern folk healers believe the pumpkin to be beneficial in ridding the body of intestinal worms and also believe the ground stem of the pumpkin brewed into a tea may help ease women during their menstrual cycle.

And here is a link to the 10 benefits of pumpkin seeds:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-pumpkin-seeds.html

Did you see the 1,725 lb. pumpkin grown near Massillon? Here is a link to the video.

http://www.fox8.com/wjw-news-massillon-pumpkin-world-record,0,226922.story

Eat Your Veggies, Improve Your Health

Health care reform is such a hot topic right now, so I thought I would throw in my 2 cents ;).

Technically, the company that I work for is the largest health insurer in the United States. Because of this I get asked by friends, family and clients all the time about my views on health care reform, the hottest thing since cupcakes.

Conventional medicine is basically reactive. Get sick then the doctor will give you a drug or do surgery to fix it. Get cancer then get chemo. Have a heart attack then get bypass, oh and they might throw in stop smoking and eat better. The advances we have made in this type of treatment are phenomenal, but as a nation we need to put a stronger emphasis on stopping the train wreck before it happens.

Over 75% of health care dollars are spent on chronic conditions and over 50% of these chronic diseases are due to lifestyle choices like what we eat and how much, how active we are, how we sleep, stress levels, smoking. It's not always genetic, my friends. And the good news is that we have the power to change that.

There is no question that preventive health care is hugely important, but that doesn't just include getting your annual physical. It includes things like cooking all of your greens from last week's box and eating your peppers and your beans! You have made one of the best choices you can make for your body by joining the CSA and having access to the freshest fruits and vegetables every week.


Our bodies were made to live off of fresh foods and the more whole, natural foods you consume, the more likely your body is to feel great and not get sick, therefore not increase health insurance costs. Fresh vegetables have complex structures made up of enzymes, vitamins, minerals and nutrients that naturally prevent disease, control blood sugar levels, and give your cells energy.

And it's not even just about eating any old vegetables that the grocery store has in stock. It's about the energy that these fresh vegetables from your White House Gardens CSA box contain and transfer to you. The energy from the fresh radishes that were just picked a few days ago is so much more vibrant and alive than ones that have traveled thousands of miles and have been in and out of trucks before making their way to your grocery cart. And it's about eating what is in season to get the most nutrients out of your food.

So congratulations on treating your body right and being a part of this CSA! You've already made a great decision for your health.

Eggplant Sub with Smoked Mozzarella & Tomato Jam

Not too many things make me want to go to the grocery store at 7:00 pm. Do I really need something now? (except maybe wine -lol).

I was updating my fall menus today, and when I found this recipe I had saved from a Rachael Ray magazine, I thought, I have to make this NOW. (well, and I did need wine) I knew I had an eggplant and the red onion, but no cheese or roll.

A package of smoked mozzarella cheese, and a sub roll, and off we go to light the grill. Bonus - I found arugula in the frig that I forgot had been in the box last week.

Eggplant Sub with Smoked Mozzarella and Tomato Jam

I made a side of sauteed Baby Bellas with a splash of Balsamic vinegar. It was a delicious, satisfying, 'who needs meat', kind of meal.

Tuscan Cabbage and Mushrooms

I saved some of that monster head of cabbage for this recipe and I'm glad I did. Also used the leeks. I picked up the shiitake mushrooms, also local from Killbuck Valley Mushrooms, sold at Mustard Seed.

I came late to the mushroom eating party. The only exposure I had as a child was the awful, slimy, weird textured canned version often found on pizza. I was convinced most were poison, and my parents were secretly hoping I got a bad one.

Even tonight I was thinking that Shiitake were not my favorite, but I have to admit, a little pancetta goes a long way towards making anything just a little more tolerable. Excellent recipe - would make a great side to simple grilled meat.

Tuscan Cabbage and Mushrooms Eating Well Magazine

Stuffed Chard with Fresh Marinara

Easier than stuffed cabbage and just as tasty, today I made Eating Well Magazine's Stuffed Chard with Fresh Marinara.

It's easier because you don't have to do anything to the chard leaves except remove the stem, which is easy if you just fold it in half an amputate it with a nice V cut.

I substituted Fire Roasted Diced tomatoes (Muir Glen) and highly recommend that change. Quick and tasty!

Sweet and Sour Cabbage Rolls

Ok - so the enormous Savoy cabbage in the last box got me thinking. I had saved the Eating Well Magazine cabbage roll recipe and this morning while looking for some recipes requested by this week's client (a mother of two sets of twins under age 6!), I found the recipe.

I stopped by Mustard Seed Market this morning on my errand run, and picked up a pound of ground turkey thigh and some dill - everything else I had on hand.



It's a little bit of work, with multiple steps, but I really liked them. And the recipe says they freeze well, I have several, cooling right now on an ice blanket in tins, so we'll see.

Eating Well Cabbage Rolls

Savoy Cabbage and Leeks

Cabbage

Cabbage comes from the same family as kale, so it is no wonder that it contains many of the same vitamins and properties. Ounce for ounce, cabbage contains more Vitamin C than oranges, just one of the many vegetables that do! It is also high in Vitamin A, sulphur and fiber.

Together, all of these things make it a good detoxifier for the body. Phytonutrients work as antioxidants to fight free radicals, we have known this for years. But more recent research shows that the composition of antioxidants in cabbage actually tells the body to start cleaning. They activate enzymes in the body and when all are perfectly combined together, our cells are armed to clean out built up toxins and carcinogens. Recent studies even associate cabbage with lower levels of cancer because of this.

The unique combination of Vitamins A, C and E, along with beta-carotene and selenium found in cabbage are also super beneficial for combating the dangerous effects stress has on the body. When stress levels increase your body naturally forms free radicals and these antioxidants help to fight the damage these cause. They also help turn tryptophan into serotonin, which is like natural Prozac.

Leeks

I know that all fresh fruits and vegetables are made up of tons of micronutrients that are 100% essential for optimum health. And of course, each different food has it's own special blend of these micronutrients that allow it to specialize in certain body functions. But I really never thought about how leeks might help maintain normal blood sugar levels, lower bad cholesterol while raising good cholesterol and lower the risk for ovarian cancer by 40%, but they can!

Their unique combo of vitamin B6, vitamin C, folate and iron is what will help your body metabolize the sugars correctly so your body can get the most from them. Sugars are delayed from being absorbed into your bloodstream avoiding the rush and then the big crash that too much sugar at once causes, which leads to a ton of other health issues, including weight gain...

Leeks are easier for your body to digest than onions, so if you love that oniony flavor, but hate what onions do when they start moving through your body, try substituting leeks. Letting leeks rest for 5-10 minutes after chopping increases their antioxidant levels. When the cells are damaged allinase is release. Allinase is what gives leeks, onions and garlic their strong scent and when allowed to mix with other compounds released from the leeks, it makes antioxidants for your body to use.

Did anyone see ramps this spring? I saw them everywhere at farmer's markets and in all of the natural health newsletters that I read. I thought they were replacing cupcakes as the hottest new food! Guess not, but they are simply wild leeks with a more intense flavor, so maybe they will catch on next season.

Thank you, I hope you enjoyed learning about cabbage and leeks today. In the next few weeks, look for my solution to the health care crisis in America!

Green Bean Salad with Walnuts, Fennel and Goat Cheese

This salad used two items from the share box - green beans and fresh fennel. I love this combo with the crunchy toasted walnuts (heart healthy!) and the creamy contrast of the goat cheese.



Green Bean Salad with Walnuts, Fennel and Goat Cheese from Real Simple Magazine

Chioggia Beets with Raspberry Vinaigrette

I love Chioggia beets, which have a distinctive ringed pattern when sliced. The contrast between red and white is more pronounced when raw, but still visible even after cooking the beets.

Fellow personal chef Mary Beth Brinkerhoff, from Rochester, New York, shared this recipe, which I have adapted based on the what was on hand. The original recipe came from The Restaurant at Elderberry Pond, Auburn, New York.


Chioggia Beets With Raspberry Mint Vinaigrette
Gourmet | July 2005

Makes 4 first-course servings.
Adapted from The Restaurant at Elderberry Pond, Auburn, NY

1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
3 tablespoons thinly sliced scallions ( I used a minced shallot)
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges) ( I used about 3/4 of the zest from one orange and it was plenty)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs

Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.

While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.

*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.

Fresh Tomato Sauce with Bacon

I love this time of year! Tomatoes everywhere. That actually taste like tomatoes.

I am making some slow roasted sauce today for the freezer, plus a batch of my favorite summer sauce, Fresh Tomato Sauce with Bacon from Jim Fobel's Big Flavors, an old cookbook that I love for it's range of recipes that live up to the title.




Fresh Tomato Sauce with Bacon from Jim Fobel's Big Flavors

Makes about 5 cups - enough for 2# of pasta

6-8 slices lean, hickory smoked bacon, cut into 1/2" pieces
1 large onion, chopped
2 large cloves garlic, minced or pressed
1 t dried basil, crumbled
1/2 t dried oregano, crumbled
3 # ripe summer tomatoes (10-12 med, or 6 lg beefsteak) peeled, seeded and coarsely chopped, reserve juices
1/4 c tomato paste
1/2 c dry white wine
2 t sugar
1 t salt
1/8 t black pepper
1 bay leaf

In nonreactive large saucepan over moderate heat, cook the bacon til crisp. Spoon off and discard all but 1 T of the fat.

Add onion to skillet and saute til softened. Add garlic, basil and oregano and cook a minute. Add tomatoes and juices, paste, wine, sugar, S&P and bay. Bring to boil over moderate heat. Reduce to low and simmer til slightly thickened and the flavors are blended, about 30 min. Taste for seasoning. Remove bat, Set aside to cool to room temp. Cover and chill for a week.

I usually eat about half of the bacon, and throw the rest back in the sauce. Your call.

Fresh Corn Cake with Raspberries and a Perfect Pairing

I made this recipe from Cooking Light several times last season, and recently I made 5 for a dinner party. The fresh pureed corn adds an interesting flavor to this not overly sweet dessert.


Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.

My tip for removing the corn from the cob without making a giant mess: Rest the cob in the center of a Bundt pan when slicing - less strays on the counter.


Fresh Corn Cake with Raspberries

Cooking spray
1 cup fresh corn kernels (about 2 ears)
6 tablespoons unsalted butter, melted and cooled
1/3 cup water
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon powdered sugar (optional)

Preheat oven to 325°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.

Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.


Yield: 10 servings (serving size: 1 wedge)

CALORIES 291 (26% from fat); FAT 8.3g (sat 4.7g,mono 2.5g,poly 0.6g); IRON 1.7mg; CHOLESTEROL 61mg; CALCIUM 67mg; CARBOHYDRATE 52.1g; SODIUM 481mg; PROTEIN 4.6g; FIBER 2.8g

Cooking Light, JULY 2002

A perfect beverage pairing, surprisingly enough isn't a wine, it's Lindemann's Raspberry Lambic, a Belgian beer that actually drinks like a sparkling wine. Mustard Seed carries it in both large and small bottles. It has a bottle cap and a cork. Serve in a champagne flute.

Need raspberries? Mine are ripening faster than I can pick them. CSA members are welcome to stop by and pick their own. Call or e-mail for directions.

Cheers! ---Tami

Chicken with Poblano Sauce

I love poblano peppers (chile rellenos - which I can not pronounce to save my life) and was happy to see some in the share box.

I finally have a few nights to actually cook for myself instead of other people, and one of my fellow personal chefs posted this recipe (originally from Gourmet magazine), that had gotten rave reviews.

Plus it's quick and easy. Especially if you remember to preheat the oven. Which I did not. So I put my sauced chicken back in the skillet, turned down the flame as low at it would go, and slapped a lid on while the oven heated. No harm, no foul - pun intended.

Chicken with Poblano Sauce

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------- -----------------
2 tablespoons unsalted butter
2 large poblano chiles -- seeded and sliced into ¼-inch strips
1 medium onion -- sliced ¼ inch thick
4 6 oz. skinless, boneless, chicken breast halves
Salt and freshly ground pepper
1/2 cup sour cream
1/2 cup milk
1/2 pound Monterey Jack cheese -- grated (about 2 2/3 cups)

1. Preheat the oven to 350. Melt 1 tablespoon of the butter in a large skillet. Add the poblanos and onion and cook over moderate heat, stirring, until softened, about 10 minutes.

2. Meanwhile, melt the remaining 1 tablespoon butter in a large, heavy skillet. Season the chicken breasts with salt and pepper and add them skinned side down to the skillet. Cook over moderately high heat until browned, and 3 minutes per side. Arrange the chicken breasts in a baking dish large enough to hold them in a single layer.

3. Transfer the cooked poblano mixture to a blender with the sour cream and milk; puree until smooth. Season with salt and pepper. Pour the sauce over the chicken and sprinkle the cheese on top. Bake for about 10 minutes, until the sauce is bubbling and the chicken is cooked through.




It was flavorful, but not really overly hot or spicy. Just right. Delicious! Had it with some heat and eat Uncle Ben's Santa Fe Rice and a package of frozen veggies.

Bonus: Leftover fresh figs and Gorgonzola Dolce from my last catering event. I hate it when that happens.

Romaine and Cilantro

Romaine Lettuce

I have to admit. Romaine lettuce is my favorite vegetable. People always think of it as boring, but for me it simply adds texture and nutrients to things that aren't always the most healthy meals - like nachos and hamburgers ;). Plus, its really easily to throw on whatever you are eating and when juicing, it makes the other ingredients go a long way.

Romaine lettuce is definitely the most nutritious of the lettuces, but really the nutritional value is almost equal between the other darker green varieties. All lettuces have a high water content, but they are still nutritious, low in calories, and a green veggie - which we can all use more of. I always pack on the romaine when I eat a sandwich, putting at least 2 -3 full leaves on there, but you could also use it in place of a taco shell, in your salads, in a smoothie, or even as a pizza topping. Yes, I am serious! Try a salad pizza. Just add your salad after the pizza has baked.

2 cups of romaine have over 143% of the daily recommended value of Vitamin K, which I talked about a few weeks ago. It also has a powerful combo of Vitamin C and beta carotene which work together prevent cholesterol build up. Since it is a leafy green it has all of the benefits that they bring to the table including improved circulation, blood purification, cancer prevention, less mucus and clearer congestion just to name a few. And since leafy greens are the most missing item in Americans diets, I suggest you add it in whenever you can!

If you are going to eat lettuce from the grocery store or anywhere else other than from your White House Gardens CSA supply, make sure to clean it really, really well. Lettuce is #9 on the list of top fruits and veggies containing the highest amount of pesticides.


Cilantro

Cilantro juice is nowhere near as good as parsley juice BUT it is fabulous to eat and your body will thank you for adding it in whenever you can. It is a strong detoxifier and blood and brain cleanser. So toxins, even heavy metals, bind to it and are washed out. This was discovered when Dr. Yoshiaki Omura accidentally found that patients that had just eaten Vietnamese soup that contained a lot of cilantro had high mercury levels in their urine. So try the Spicy Mexican Tuna roll next time you get sushi or make a cilantro pesto to eat with your grilled tuna.

Eliminating heavy metals and toxins from your body will free it up to perform much more efficiently and even cure infections that may have been present, whether known or not, for years. Some people who have reported better cardiovascular health, lower cholesterol, lower blood sugar levels and improved digestion. The most logical explanation for these improvements is that the body is more efficient because it is not fighting metals and toxins.

To see results try adding 2 -3 teaspoons per day into salads, sauces, sushi, as a garnish, and OK even into your juice for 3 weeks. I can't wait to test this theory when I do my next cleanse.

Here is a recipe for Vegan Cilantro Pesto

Ingredients

2 cups loosely packed cilantro leaves (stems removed)

2 tablespoons slivered almonds2 tablespoons Parma (or homemade vegan parmesan)

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic

2-4 teaspoons water (depending on desired consistency)

1/4 teaspoon sea salt

Directions

Blend all ingredients in a food processor and blend until smooth. Use more or less water to get the thickness you desire.

Serves 4-6 people.

Freezing All Types of Greens

Here are instructions from shareholder Pat Brannon on freezing greens for later use in soups and stews. They are very clear instructions and such a great idea. It's great to be able to use something from the garden in middle of a long winter. Thanks, Pat

Freezing all kind of greens…
Debbie asked me to share with you a simple method for freezing greens. This week we have mustard greens in our box, but you can freeze any type of greens, even those tops from turnips, kohlrabi and beets. These make a pleasing addition to winter stews and soups, especially those minestrones.
If you are freezing the greens from beets or other roots vegetables, cut the greens from the root while they are crisp and fresh. Young tenders greens yield the best results, so start with the freshest possible.
Fill your sink or a bowl with cold water and give the greens a good rinse.
Remove the toughest portion of the stems. You can freeze the stems, but chop them first and set aside.
Fill a 4 quart pot about 2/3 full with water and bring to a boil. If you are saving the stems, throw them into the pot first and wait about 1 minute before adding the greens. Add the greens and cover the pot. Now watch the clock! For all except collard greens, blanch for blanch for an additional 2 minutes. For collard greens, blanch 3 minutes.
If you have lots of the same type of greens you can use the same blanching water several times, adding more hot water from the tap from time to time to maintain the water level.
While the greens are blanching prepare a large bowl with ice and cold water.
Using a slotted spoon or strainer with a handle, quickly remove the greens from the pot and transfer to the ice bath for about 2 minutes.
Drain well. You can gently squeeze the excess water from the greens, but be gentle, as to not crush those tender greens.I use quart size, freezer zip loc bags, removing as much air from the bag as possible before zipping. Be sure to label the bag so you remember what kind of greens you have blanched. Once they are frozen, all they will all look the same!

Fresh Tomato Tart and Roasted Green Beans w/Lemon and Pine Nuts

Oh my I wish you could smell this blog post. Garlic, basil, cheese, tomatoes. Smells like summer!

I have been very busy cooking for other people the last few weeks. My CSA goodies and my own garden harvests have been sadly neglected. Plus I also accumulate leftover ingredients from parties. Tonight was my first night off in awhile, so I foraged the fridge and counters and immediately thought: Tomato Pie!

Tomato Pie is a Midwest summer classic - fresh tomatoes, mozzarella, fresh garlic and basil, with a little mayo and garlic thrown into a pie crust and baked til melted and yummy,

I used this recipe from Midwest Living, but you can certainly make it up depending on what's hanging around. For some reason (probably testing of some recipe), I had one half of a package of Pillsbury Pie Crust in the fridge. Definitely tomatoes, including some nice yellow ones, which got lost under the cheese. The only thing I'd say about the recipe: Use a mini food processor, no need to drag out the big mama for garlic and basil.

I'm thinking leftovers for breakfast.

Next up - a nice container of tipped and tailed green beans ready to cook. My last couple of dinner parties have gotten steamed green beans with sun-dried tomatoes and toasted almonds. Plus I found my few green bean plants happily producing despite being dwarfed by the squash planted too close to them.

Roasted green beans are not the prettiest dish, but they sure are delicious. And easy. Toss them on a sheet pan. Drizzle with olive oil (lemon flavored if you have it). Zest a lemon with a microplane over them. Season with salt and pepper - I used roasted garlic sea salt and a little of Penzey's Trinidad seasoning. Then throw in some pine nuts. I had a handful leftover from friday's dinner. Roast in a hot oven - 425 at least. Toss after about 8 minutes. Then keep an eye (and nose) on them, You want them slightly blackened, but don't burn the pine nuts. Toss with some parmesan cheese as soon as you take them out of the oven.

These are good hot or cold.





Then I found some sliced zucchini and red onion from a kebab party last week. Roasted those with a little olive oil and I decided to try the Penzey's prime rib seasoning on them. Interesting with a bit of celery seed in there.





Ok that's only the inside fridge. Tomorrow I am tackling the garage fridge....

Bread Painting Blog

Ok, I am not a baker, but this blog makes me want to create some edible art.

What is everyone making with their shares? I'm thinking grilled ratatouille tonight....

Grilled Pizza

Got veggies? Got some pizza dough? Need to clean out the fridge? Grill some pizza!

First I fired up the grill. Then I cut up some veggies, spritzed 'em with olive oil and seasoned them with salt, pepper and good sprinkle of Penzey's Tuscan Seasoning. Grilled 'til they were tender and charred.

I buy par-baked crusts from Frickaccio's Pizza Stand at The West Side Market. I love them! They also sell whole wheat and gluten free dough for the do-it-yourself crowd.

I spritzed both sides of my dough with a little olive oil. Then I cleaned out the fridge: A few spoonfuls of pesto, a half container of ricotta cheese formed a nice base. Then layered with grilled veggies and topped with some leftover prosciutto and fennel salami. A few Kalamata olives, some tomato slices in olive oil from the market. A few torn basil leaves from the share box.

A sprinkle of parmesan and mozzarella cheeses. Time for the grill.

You turn one burner off and leave the other at med-low. Put it on the med-low side and close to get the crust cooking and the toppings melting. Then switch to the burner off side for a few minutees until done.

Smoky and delicious! With leftovers for lunch tomorrow.

CSA Bounty: Stuffed Green Pepper Soup

My favorite time of the year - the CSA box is hitting it's peak. This week's share: carrots, radishes, basil, lettuce, potatoes, tomatoes of many sizes and colors - heirlooms, hot peppers and some green peppers.

I ate most of the radishes and handful of carrots straight from the box.

Then I made a big batch of Stuffed Green Pepper Soup with my friend and fellow personal chef, Laura Whalen's recipe: It looks, and tastes, like stuffed peppers, in soup form. I doubled the recipe and used a 2.5# package of lean ground turkey. You could use ground beef, if you prefer.

Stuffed Green Pepper Soup

Yield: 5 quart

1 1/2 pounds ground turkey
26 ounces tomato basil tomato sauce -- Newman's works well.
1 C rice cooked (I buy the Uncle Ben's Ready Rice -- Brown)

1 C onions chopped
2/3 C green pepper, chopped
2/3 C red bell pepper chopped
2/3 C yellow bell pepper, chopped
2/3 C Celery, chopped
1/2 C carrot chopped
4 cloves garlic, minced

1 T oregano
1 1/2 T chili powder, adjust as needed
1/8 C soy sauce
1/4 C dark brown sugar, add as needed for taste
2 quarts beef stock
16 ounces Italian style tomatoes, chopped
salt and pepper as needed
1 T olive oil

Directions:
1 Cook rice according to directions and set aside.
2 Heat oil in large saucepan till very hot. Add ground beef and brown, stirring once in awhile till well browned.
3 Drain beef and remove from pan, saving 1 T of oil then add chopped vegetables and garlic and sautéed till vegetables are starting to soften.

4 Add ground beef back to pot with vegetables. Add oregano and chili powder, cook 2 minutes stirring once.
5 Add stock, tomatoes, tomato sauce and brown sugar; bring pot to a boil. When boiling, turn down to a simmer. Simmer 1 hour, and then adjust seasonings according to taste. Adjust herbs, salt, pepper and brown sugar as needed.
6 When ready to serve, stir rice into pot. Serve in warmed soup bowls.
7 If desired, you may add chopped green onions and cheese to top when serving.

Week #8 Healthy Facts

Today I think that we will look at two of Italy's favorite crops: tomatoes and basil.

Tomatoes

Ah, it is tomato season, isn't it! Well, lycopene makes them red and lycopene is a what? An antioxidant! And antioxidants do what? Did someone say fight cancer and other diseases, including heart disease? YES! And that great tomato sauce that you put on your whole wheat pasta is going to help your body even more because cooking concentrates the lycopene and makes it easier for your body to break down. Lycopene is absorbed better with fats, so be sure to top off your pasta with a little olive oil.

Vegetables and fruits have complex biodynamic structures that contain so many minerals, nutrients and vitamins that work harmoniously together and many times we don't even know why their benefits are so great. That is why it is so important to eat a diet of whole foods and not just take supplements. Tomatoes and broccoli are a good example of this. Studies have shown that when eaten together daily, tomatoes and broccoli can shrink prostate tumors by up to 52%. This is higher than any prescription drug by far! Both tomatoes and broccoli eaten alone were also helpful, but not as much. Green tea and tomatoes together also had a similar effect in other studies.

Tomatoes are often thought of as a highly acidic food, when in reality they're pH level is higher (less acidic) than most fruits, which tomatoes are technically considered. In Macrobiotics tomatoes are considered non-acid forming foods and even used to lower highly acidic blood levels. The riper the tomato the less acidic it will be and the more Vitamin C it will contain.

Tomato juice can help with morning sickness (add a little salt and pepper), diarrhea, eczema, anemia (when mixed with apple juice...ewww), and even sores in your mouth if you gargle with it. The pulp can help alleviate a variety of skin ailments including wounds, sun burn, acne scars, even dark eye circles. It's the Vitamin A and C and the antioxidants that rejuvenate dead skin cells.


Basil

Basil gets it's name from the Greek word basileus, which means king and in summer, basil is definitely king! The health benefits come from the volatile oils and flavenoids it contains. The volatile oils have a strong antibacterial effect. Several studies have shown that the volatile oils found in basil work together to suppress the growth of some very common bacteria that has become resistant to antibiotics. Basil acts ike aspirin by blocking enzymes that cause inflammation and therfore reducing inflammation, which is often the root cause of most illnesses. The flavenoids protect your body's cells.


Basil doesn't stay fresh too long. But, that does not mean it should go to waste. Here are some suggestions for other uses.

• Ease mouth aches - swish mouth with basil tea or apply a basil leaf directly to a sore in the mouth
• Burn leaves to repel mosquitoes and flies
• Ease skin issues like eczema, rashes and ringworm - put a handful of leaves in a hot bath and relax
• Aromatherapy - Use as potpourri for stress relief
• Digestion - Add to freshly squeezed juice for improved digestion
• Improve the memory - grind a handful of basil leaves with almond, honey and pepper YUM ;)
• Sleep aid - make into a tea and drink before bed
  

Healthy Facts

I can only handle two this week! But these are two really amazing foods that you are going to love. ENJOY them!

Swiss Chard

If swiss chard had a dollar for every nutrient it contained, it would be paying for the health care crisis. Which brings up an interesting point. Hippocrates said let food be thy medicine and thy medicine be food, or something along those lines. Which is attainable when you are eating your CSA veggies every week! And it is something to remember when you go to the doctor or are trying to treat an ailment. Food is a huge reason for many chronic illnesses and health conditions, but alternatively can be used to treat many diseases.

Healthy Facts:

• Often called the healthiest vegetable because it contains so many important nutrients. This is why - Rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. That’s a TON! I could spend all day talking about each of those benefits, but instead I encourage you to eat it up and feel this for yourself.
• Good for your bones - One cup contains over 300% of your daily recommended value of Vitamin K. It is necessary for cell growth and blood clotting. More recent studies are finding that Vitamin K is essential for bone development and some say even more important than calcium. Swiss chard also contains magnesium, which is also an essential ingredient for strong bones. It gives bones their structure.
• Vitamin A - Contains 109.9% of your daily recommended value of Vitamin A. The body converts the beta carotene into Vitamin A, so it is like getting two nutrients in one. Vitamin A is good for vision, lung health, immune system, and your skin. Vitamin A is sometimes called the miracle vitamin!

Parsley

I mentioned last week that cucumbers are my favorite vegetable to juice. Parsley is my favorite herb and juicing it is a really good way to get nutrients from parsley, since most of the time it is only used as a garnish and not a main ingredient. Parsley juice is very potent and can be a strong stimulant and diuretic - so don’t drink it before bed! Being so green also makes it a good blood cleanser and it is also helps with liver, bladder and kidney problems. I also would not suggest drinking it by itself or in large amounts. You can throw a little bit of it in pretty much any juice that you make, but my absolute favorite is cucumber, parsley and red grapes. Proportions can vary based on how sweet you want it. I make this for Rafi and he really likes it!

Interesting thing about parsley – in ancient times it was used to decorate tombstones. Please decorate my tombstone with parsley and swiss chard :).

Healthy Facts:

• Considered a “chemoprotective” food – Parsley contains volatile oils which are known to neutralize carcinogens (particularly from cigarette smoke and charcoal grill smoke) and even inhibit tumor formation.
  
• Rich in antioxidants – flavonoids combined with oxygen containing molecules help prevent oxygen-based damage. Have you heard of oxidative stress? It causes chronic illnesses and AGING. Parsley also increases your body’s ability to absorb antioxidants.
  
• 3 times as much vitamin C as oranges – more than any other herb or vegetable! This offers strong protection against rheumatoid arthritis.
  
• Great for your heart – excellent source of folic acid, which converts homocysteine into benign molecules. Homocysteine damages blood vessels and at high doses is related to heart attack and stroke.
  
  Eat your garnish!

Greens Recipes

Here is a link to a post that has over 200 recipes for various and sundry greens.

Don't forget to check your teeth afterwards ;0

Healthy Facts on This Week's Share..and News!

Hi everyone,

I have not posted for a few weeks, I know. But it is for very good reasons! Mainly, finishing up school and starting my newest venture – I am going to be a Pilates instructor! But it was too bad that I missed the last few weeks since there were a lot of really good veggies like swiss chard, cabbage, and beets! I hope that these will come up again this season so we can talk about them then. The best news? I am now a certified holistic health counselor who is ready to go out and help make the world a healthier place one day at a time. Know anyone who wants some help in this area? Send them my way!

Red Beets

First - don’t throw away the greens! They contain a large amount of nutrients and have strong cleansing properties. I hesitantly say that the greens aren’t something that should be eaten everyday due to the high level of oxalic acid, which can take the calcium straight from your bones. The United States has the highest rate of osteoporosis and so we definitely don't want to do anything to heighten our risk. So just don’t eat beet greens everyday for the rest of your life, DO eat them when you get the chance.

Red Beets get their color from Betacyanin, which contains powerful antioxidants.

Antioxidants = cancer prevention, don’t forget that.

Beets have been used for medicinal purposes since ancient times and it is clear why. Some people say beets are magical(that would be me saying that). They are used for so many things: as a laxative, to fight bad breath, cleanse the body and clear up coughs and headaches…and even as an aphrodisiac. They could even help your mental health. Beets are a good source of betaine, which is a mood modifier because it produces relaxation effects and is used to treat depression. Betaine affects the serotonin, which affects mood and appetite. Hmmm, anyone see a food-mood connection here?

Cucumbers

Cucumbers are my favorite veggie to juice. They are so mild because they are mostly water, but still full of helpful things. But don’t peel them because most of the fiber and minerals are in the outer skin. The inner flesh is good, too. This is where the silica lives. Silica is a mineral that aids bone and connective tissue growth and development and enhances the bodies use of calcium, iron, magnesium, potassium and boron. You are born with a certain amount of silica, which slowly dissipates as you age. Silica is a critical element for our bodies, but is not as recognized like it should. There are a ton of things it does for your body, too many for me to get into today. But, I will say that it is one of the most important building blocks for your body's structure, so lets give Silica some props and eat some cucumbers!

Green Onions

Green onions are kinda like baby onions that aren’t full grown, but have already developed a nutritional name of their own. Their benefits are pretty much a cross breed of greens and onions. In one cup, you will get about a third of your daily Vitamin C and about a quarter of the Vitamin A that you body needs. Both good vitamins for your immune system and cell growth. Green onions are also good for Vitamin K and Folate. Folate is essential during rapid cell growth, such as pregnancy, and can help prevent anemia. Many processed foods are enriched with folate (think white flour), but it is always best to get things in their natural forms.

Alternative medicine uses green onions to normalize blood pressure, promote sweat, prevent diarrhea, increase blood circulation, increase appetite, and many more. Colon cancer prevention is probably what it is best known for in the alternative therapy world. There are a few different ways that green onions are used to heal. You can make a hot compress, grind it into a paste, or even put it in a bag near your bed if you cannot sleep!

A guy I used to know once told me to try a green onion, butter and salt sandwich. Not sure if he thought I had diarrhea or my blood wasn't moving fast enough or what, but it definitely gave me heart burn…I don’t recommend it, but I will put some next to my bed next time I can't sleep!

Fresh From the Garden Sliders

I made some cute and tasty, vegetarian sliders.  Check them out here.

CSA Crudite with Herbed Creme Fraiche Dip

Sure, you could pick up one of those sad, limp, tasteless, pre-made veggie trays at the grocery, but doesn't this look a lot more appetizing?  

Remember last week's turnips?  I used a wavy cutter and sliced them to look like chips.  This week's broccoli and cauliflower - blanched for a minute or so in boiling water, then plunged into ice water.  Same for that pretty handful of green beans I picked up at the farmer's market yesterday.

The carrots and radishes just needed a quick wash.  I peeled the carrots, but left a little bit of the greens on to use as a handle.

For the dip, I took a container of creme fraiche (like sour cream, but with a richer flavor - look for it in the either the cheese or dairy case, depending on the market) then I took a trip through my herb garden, which yielded a bunch of chives, some lemon basil, some lemon balm, a little mint, and some parsley.  I chopped the herbs, added some salt and pepper, and instant fresh dip.

Farmer's Market Demo: July 4th, 2009

Happy Fourth of July!  Another beautiful day in the Cuyahoga Valley, and there were plenty of folks out enjoying the day and visiting the farmer's market.  

I made a Sweet Onion Relish with Dill, and a Fresh Snap Pea & Radish Salad with Mint and Feta.

Sweet Onion Relish with Dill (adapted from a recipe on The Sweet Onion Source )

2 large sweet onions, peeled, and chopped

3 T olive oil

2 T balsamic vinegar

1 T honey

S&P

2-3 T fresh dill, chopped

Heat oil in large skillet over low heat.  Saute the onions for about 15 minutes, 'til soft, but not brown.  Add the balsamic vinegar and cook for a few minutes.  Off heat add honey, s&p, and dill.

Great served over hot dogs, sausage, turkey or veggie burgers.

Snap Pea Salad with Radishes, Mint and Feta Cheese  (based on recipe from NY Times)

1 basket of snap peas, remove strings and slice thinly on the bias

1 bunch of radishes, thinly sliced

1/2 bunch of fresh mint, chopped

1 container of feta crumbles from Lake Erie Creamery 

1 T fresh lemon juice

1 t balsamic vinegar

3 T olive oil

S&P 

Toss peas, radishes, mint and cheese in large bowl.  Whisk oil into lemon and vinegar, season with s&P.  Pour dressing over salad.  Taste - add more s&p if needed.

All We Are Saying: Give Beets a Chance

Beets are at the farmer's market, and in your CSA box.  Red ones, yellow ones, and the pretty red and white striped, Chiogga.  

Today for the Stan Hywet market demo I did a Raw Beet Salad, then I sauteed the greens in olive oil with some chopped garlic.  Many people told me they didn't realize that you could eat beets raw, so the salad was a hit.

Pictured are a few of my samplers who were nice enough to offer me some of their cooking experience.  They actually inspired the use of the maple syrup which balanced out my overaggressive squeeze of lemon juice.  

Raw Beet Salad with Cumin & Coriander Dressing

4 medium to large beets, peeled, then julienned or finely grated (wear gloves and an apron unless you want to look like a ax murderer)

1 small bunch of fresh green onions, thinly sliced, including green tops

1 t red wine vinegar

1 t fresh lemon juice

1/4 t ground cumin

1/4 t ground coriander

3-4 T extra virgin olive oil

2 t maple syrup

Coarse kosher salt

 and freshly ground black pepper

Place beets and onions in glass serving bowl.  Combine vinegar, lemon, cumin, coriander in small bowl.  Whisk in olive oil until it emulsifies.  Taste and season.  Add maple syrup if desired.

*if you are feeling really ambitious, toast whole cumin seeds and coriander in a small skillet over medium heat until they smelly fragrant, then grind in spice grinder or w/mortar and pestle

Sauteed Beet Greens with Garlic and Olive Oil

3-4 cloves garlic, minced

beet greens, rinsed

1 T extra virgin olive oil.

Chop stems, then leaves of beet greens.  Heat oil in large saute pan.  Add stems, saute a few minutes to soften, then add leaves and garlic and saute a few minutes more.  Season with salt and pepper.

White House Gardens Week #3

Dear Shareholders:

This week is a bumper crop. Doesn't matter how much I plan, the vegetables are ready when they are ready and there's nothing I can do about it. In your share this week you will find Swiss chard, beets (red, gold, or chioggia), cabbage (green and/or red), broccoli, cauliflower, and shelling peas.

The amount of broccoli and cauliflower is disappointing. They are hard to grow in the summer, but I plant much more to be harvested in the fall when the weather is cooler and they taste much better. (The cooler temperatures really make them sweeter). I don't really like to grow them this time of year, but I thought I would try it again. I am convinced that cauliflower should be left for the fall, and that's that! The heads are tiny for the most part and some may be past their prime because of the hot temperatures. The cooler fall temperatures have an effect on lots of vegetables by increasing their sugar content, such as spinach, lettuce, broccoli, cauliflower, carrots, broccoli raab, mustard greens, turnips, etc. They taste different than the ones grown in the summer. Just thought I'd mention that so you could compare the taste with what you are experiencing now and what you receive in the fall. My favorite time of year to grow is late August through October. The weed pressure is less, there is more rain and less heat, and the vegetables taste spectacular.

If you got a small head of green cabbage, then you also got a small red cabbage. There will be more red cabbage for everyone next week.

This week is probably the last for the peas. I hope you enjoyed them, I know I did. I especially like eating them right out of the pod while standing in the garden.

I will attach some recipes from home tonight, as soon as I figure out how to attach them to a post from my word documents. Any suggestions internet/blog fairy?

Debbie

EDITED To ADD Recipes:

Cole Slaw

10 cup cabbage tossed with salt
½ t. salt – let cabbage drain tossed with salt for a couple of hours

Dressing
1 cup cream
1/3 cup sugar
1/3 cup vinegar – white or apple cider


Creamed Swiss Chard With Prosciutto

This recipe is one of my sister’s favorites. You can use prosciutto, pancetta, or bacon. They all work great.

2 T. olive oil
¼ cup diced prosciutto
¼ cup minced yellow onion
1 T. minced garlic
8 cups chopped Swiss chard leaves (you can use the stems also, separate them from the leaves and cook the stems first, then add the leaves)
1/3 heavy cream
Salt and pepper as needed
¼ cup grated Parmesan cheese
¼ t. grated nutmeg

Heat olive oil in a large sauté pan over medium heat. Add the prosciutto and sauté until aromatic, about 1 minute. Increase the heat to high and add the onion and garlic. Saute, stirring constantly, until the garlic is aromatic, about 1 minute more.
Add the Swiss chard, sautéing just until the leaves wilt, about five minutes. Add the heavy cream and bring to a simmer. Cook the Swiss chard until it is tender, about 5 minutes.
Season generously with salt and pepper. Remove from heat and stir in the Parmesan and nutmeg. Serve immediately ina heated bowl or on heated plates.

Swiss Chard Spanakopita with French Feta

Here's another one that I've adapted from Dinner at Your Door .  It was so good, I just might eat the leftovers for breakfast.

Swiss Chard will be in this week's box.  I'll let Mary address the nutritional properties - there are plenty to brag about.

French feta, if you are not familiar, is creamier and a little less sharp and salty than Greek Feta.  Phyllo (aka Filo), is widely available frozen in packages, which will require an overnight defrost in fridge).  

I picked up a package of fresh filo from the deli store at West Side Market, along with the feta, and a fresh package of pine nuts, which add a nice, buttery crunch in this recipe.  Keep your pine nuts in the freezer; they go rancid quickly.  

Swiss Chard Spanakopita with Feta (adapted from Dinner at Your Door)

1 bunch of Swiss Chard (use more if you have it, the leaves shrink a lot, like spinach)

1 onion, diced

1 T olive oil

4 cloves garlic, minced

6 oz French Feta, crumbled

3 eggs, beaten

S&P to taste

2 T butter, melted

2 T olive oil

1 package of frozen phyllo dough, thawed overnight in frig, then bring to room temp before using

1/4 c pine nuts, toasted

Preheat oven to 375 degrees.

Fold Swiss Chard in half and strip off leaves.  Separate leaves and stems, rough chop leaves, then chop stems.

Fill soup pot with a quart of water.  Cook the chard leaves, covered, over medium heat 'til wilted, five minutes or so.  Rinse with cold water and drain in colander.  Press out excess water - I use a metal potato ricer to squeeze out the water.  Transfer to a bowl.

Heat 1 T oil in large saute pan.  Add onions and chard stems, saute til translucent, about 10 minutes.  Add garlic and cook a few more minutes.  Add to chard in bowl.  Stir in feta, eggs, salt and pepper into chard mix in bowl.

Combine melted butter and olive oil.  Use a pastry brush to apply butter to the bottom of a baking dish (I used 9x13 with 2 bunches of chard, if you only have one bunch, I'd say use a 9" square dish.  Have a clean, damp dish towel ready to cover the dough.

Unfold the dough on the counter and cover with the towel.  (If you are using a 9" dish, use a pair of kitchen shears and cut the sheets in half before covering)  Unfold one sheet of dough in half and lay it in the dish. Brush with butter/oil.  Layer second sheet on top of first and brush with butter. Repeat twice more.  

Spread chard mixture evenly over dough and sprinkle with toasted pine nuts (toast in small skillet on the stove, or on a sheet pan in the oven, til golden - don't go anywhere or multi-task during toasting; pine nuts are expensive and burn the minute you ignore them ;)

Layer 4 more sheets of dough, brushing with butter, including the top layer.  Bake about 25-30 minutes, or until top is browned and golden.  

Farmer's Market Demo: Strawberry Salsa

Thanks to everyone that stopped by this morning and sampled the goodies I made using the bounty of the market. 

 First we did Strawberry Salsa with Lake Erie Creamery Goat Cheese over Baguette slices from Great Lakes Baking Company.

2 cups finely chopped fresh strawberries

2 T white balsamic vinegar

1 1/2 T minced fresh basil

1 1/2 t minced fresh chives

1 t sugar

1/2 t freshly ground black pepper

1/4 c. soft goat cheese

Baguette, sliced thinly on the diagonal

Combine 1st six ingredients.  Let stand 30 minutes to blend flavors.  Spread cheese on baguette slices and top with strawberry mixture.

The "Kohl" Slaw was also a big hit, the recipe for it is in the prior post.

Finally, I made a Green Garlic Vinaigrette with a huge green garlic donated by Baker's Fresh Produce.   I wish I had a photo of it,  it was huge!  I chopped the bulb and most of the stalk and sauteed it in a cast iron skillet with a generous glug of extra virgin olive oil.  That drew a crowd.

To finish I put a few tablespoons of champagne vinegar in a bowl, most of the juice from one half of a lemon, seasoned with salt and pepper, and added enough extra virgin olive oil to emulsify, then added fresh chopped parsley.  We sampled with baguette at the market, but I think this would be excellent on chicken or fish.  Do a search on-line if you never seen or used green garlic; there's a lot of good info.

I'll be back behind the demo table Thursday at Stan Hywet and Howe Meadow, next Saturday, July 4th.  I'm thinking maybe something with Lake Erie Creamery's fantastic raw milk feta....

Thanks to my capable assistant, who was at the market for the first time, and got to help me :-), and to all of the vendors who generously donated goods for the demo.

"Kohl" Slaw

Pondering what to do with your kohlrabi?  Here's what I did with mine, sans the pea shoots, which I like in moderation, but don't go out of my way to eat.  And Debbie and Sally know how much fun it is trying to eat pea shoots, since we were served some at yesterday's demo at the Stan Hywet farmer's market.

Don't skip toasting and grinding the fennel seeds, it adds a really nice, subtle taste.  You could pass this off to a whole lot of unsuspecting folks as "Kohl Slaw". 

You need a mandolin/v-slicer, or a lot of patience with your knife, for this one.  Reminder:  The knife sharpening lady will be at the farmer's market tomorrow.

Kohlrabi Salad with Pea Shoots

 From the book The Farm to Table Cookbook by Ivy Manning

Serves 6

Total Time 15 minutes

Kohlrabi is a member of the odiferous brassica family (a cousin of cabbage), but it has a rather benign flavor, something like a cross between green cabbage and broccoli, yet milder and crisper. This recipe — from chef Fearn Smith of Portland’s Farm Café — should change your mind if you ever thought of kohlrabi as an “ick” vegetable.

Ingredients

2 large red or green kohlrabi bulbs

1 large carrot, peeled

1 tsp. fennel seeds

2 Tbsp. rice-wine vinegar

½ tsp. kosher salt

½ tsp. freshly ground black pepper

2 Tbsp. olive oil

1 tsp. toasted sesame oil

2 cups pea shoots (optional)

Steps

   1. With a sharp chef’s knife, cut the tough outer skin and stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.

   2. Toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or clean spice grinder and grind into a coarse powder.

   3. Combine the fennel powder, vinegar, salt, and pepper in a small bowl. Slowly whisk in the oils. Pour over the vegetables and toss to coat.

   4. Chop the pea shoots into 1-inch pieces and toss into the salad immediately before serving.

Notes

Kohlrabi is available almost year-round, but you’ll find it most often in late spring to early summer. Small to medium kohlrabi (no bigger than a fist) have the mildest flavor. If possible, buy them with the leaves still attached, as the leaves are tasty when cooked. Don’t buy kohlrabi with yellow or wilting leaves.