Front Porch Produce

whats in the bag - September 8, 2011

2011-09-08T09:18:00.000-07:00

6 Idaho potatoes - these can make a meal in themselves! this blog post explains

6 Vidalia onions - try this onion tarte - it is unbelievable!

2 big heads of romaine

5 freshly picked Paula Red apples - really tasty and unique

5 green bell peppers - these do not last around here, but they do freeze well

quart of prune plums (little plums) - will be ripe in a day or so, perfect for kid lunches and quick grab fridge snacks, we might cook some down into a jam

bag of sugar snap peas - my kids eat these up raw - but I love them in stir fry

4 peaches - leave on your counter for a day or two to ripen

6 plum tomatoes - insane prices this week, the Florida crops will not be in for another month and the hurricanes have decimated northern crops

3 beefsteak tomatoes

rosemary plant - plant now and use all fall and winter

see you next month!

Fall 2011 update

2011-09-02T08:33:00.000-07:00

I hope you had a great summer! It seemed wildly busy for us. But, we are back!

This fall we are trying something different. We are so busy (homeschooling 3 kids!) that we are only going to be able to do produce once a month. I hope this will still work for many of you. The schedule is below.

The bags will be bigger than ever - I will try to include many long lasting root vegetables and things like interesting varieties of apples and pears, as well as the usual lettuces and tomatoes. The bags will be $30. This is a crazy bargain. Have you seen produce prices lately? Outrageous!

If you are trying to maximize your fresh food intake - this is the program for you. Think of it as a challenge: to eat all the real, whole food in your bag and ensure your good health through the busy fall season.

Thanks for your support!

here are our delivery dates:

September 8
October 13
November 17
December 15

I will still send out reminders the Tuesday before, but if you are a regular, you might want to jot the dates on your calendar.

It is really helpful if you prepay (paypal to amybarbo@gmail.com). I spend way too much time trying to collect money from people who forget to pay.

So, if you are ready for next week - let me know!

whats in the bag - June 2, 2011

2011-06-02T08:11:00.000-07:00

3 Vidalia onions
4 Idaho potatoes
2 romaine lettuce heads
5 peaches
5 tomatoes
6 cucumber
6 pears
bunch of bananas
portabella mushroom
shallots
sugar baby watermelon
basil plant

What is in the Bag, May 19, 2011

2011-05-19T08:36:00.000-07:00

5 lemons (we drink lemonade all summer, do you?)
1 bunch purple asparagus (grilled or sauteed - yummo! maybe with a squirt of that lemon!)
4 peaches
2 bunches of scallions
2 big, clean heads of romaine (it is supposed to heat up soon, so more salad)
2 big apple pears (great with cheese of sliced thin on salad)
1 head of broccoli (I can not get enough broccoli)
2 red bell peppers
3 green bell peppers
3 cucumbers
bag of cherry tomatoes
bag of roma tomatoes (the best tomato for the grill or oven roasting)
chive plant

What is in the Bag, April 28, 2011

2011-04-28T09:19:00.000-07:00

This is such a yummy bag, with some local treats!

5 Florida peaches (grown in Lakeland!) I went by to check out the orchard and it is beautiful. I am so excited about this new Florida crop!

1 FL watermelon - do not refrigerate until an hour before you are going to eat - it degrades the nutritional value

1 parsley plant - these can grow really big if you plant them outside. Ours have grown abut a foot and a half.

2 big Vidalia onions

5 Florida garden cukes

2 big eggplant

1 champagne mango

6 Florida tomatoes - 3 red/3yellow

bunch of apple bananas - kids go crazy for these

romaine

Plant City blueberries (it is picking time for these now too! they are not cheap, but fun to pick)

4 navel oranges (from CA - guilty pleasure)

Thanks! See you in two weeks!

kids love their produce deliveries!

2011-04-14T12:45:00.000-07:00

Jessie Dearie breaks into his produce bag right away!

What is in the Bag, April 14, 2011

2011-04-14T09:50:00.000-07:00

Wow! This weeks bag is value packed with local, seasonal goodies. Enjoy!

I will work on some recipes and inspiration later today. And as always,
please fill free to share your recipes or even just what you are having for dinner.

Amy

bag of garden and cherry tomatoes
bag of little globe zucchini
2 FL big green bell peppers
5 FL cucumber
champagne Mango
4 FL Navel oranges - these juice into amazing oj!
1 big Vidalia onion
bunch of FL green onions
1 big Portabella mushroom
4 Pinova apple
6 FL Corn
FL Romaine
FL Radish
FL Red Swiss Chard
Beets - I will share a good recipe for beet chips later

- Posted using BlogPress from my iPhone

roasted squash and cauliflower

2011-03-18T10:07:00.000-07:00

One of our customers (and a long time family friend) posted about her roasted squash and cauliflower on her blog. Check it out! Thanks Amy D.!

Coconut

2011-03-17T16:23:00.000-07:00

My kids went crazy over their coconut. They love to drink the juice and then crack the whole thing open with a hammer and eat the meat out. The juice is really great for active kids and adults.

Here is a video about how to open and use a coconut.

Have fun!

Daikon

2011-03-17T16:10:00.000-07:00

image from http://www.goodbite.com

Daikon radishes seem to be another super good for you food. Read what natural cook book author, Rebecca Wood has to say about Daikon:

"Daikon cleanses the blood, promotes energy circulation and increases the metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in a great variety of home remedies.

Regular use of daikon helps prevent the common cold, flu and respiratory infections. Daikon treats hangovers, sore throats, colds and edema, and it helps cleanse the kidneys and decongest the lungs. This restorative vegetable also has anticarcinogenic properties."

Wow! That sounds great! You can eat them raw, grated into soup or salad, or in this easy pickle recipe that I am going to try.

Overnight Daikon Radish Pickles

Key Lime inspiration

2011-03-17T10:37:00.000-07:00

image from http://blog.ordinaryrecipesmadegourmet.com

How about this for dinner?

Honey Key Lime Grilled Chicken

with some of that great Chipotle cilantro rice?

I love key lime juice in my water. It is also great for an dressing or marinade. I might turn the chicken recipe above into kabobs and add in the squash and bell pepper and anything else I have laying around.

And since it is almost the weekend, and the weather is so perfect, maybe a key lime in my Corona? or how about a batch of Mojitos?

cauliflower

2011-03-17T10:24:00.000-07:00

image from www.alwayshungryny.com

I have always assumed that because cauliflower was white, it was low in nutrients. Well, I was wrong! Cauliflower is a powerhouse of good, cancer fighting stuff. It is full of vitamin C, folate and even Indole-3-carbinol (slows the growth of cancer cells and helps repair damaged DNA).

If you want to hear an an amazing talk about food and cancer, listen to this TED talk. It is sorta mind blowing actually. We have so much power in regards to our heath.
.
A few months ago Whole Living magazine had a great set of cauliflower recipes. You can read them here.

And you can always just eat it raw. Most kids love it, too!

Pineapple

2011-03-17T10:03:00.000-07:00

image from http://www.drgranny.com/food-nutrition/health-benefits-of-pineapple/

Here is a great article about the health benefits of pineapple. Basically, it is full of digestive enzymes that make it a great ending to a meal. My kids love it as desert. I tried to get pineapples that will be ripe in a few days. Just leave them on your counter until you are ready. They are also great in smoothies and can be frozen with no problem.

This pineapple salsa looks great! All you need is come black beans and frozen corn.

It is also great grilled or added to salads. And don't forget to plant the top and start growing your own!

How do you like to eat pineapple?

What is in the Bag, March 17, 2011

2011-03-17T09:22:00.000-07:00

Here is a bunch of green for this St. Patrick's Day! Look to the blog later this afternoon for lots of inspiration and ideas!

pineapple
coconut-with straw to drink! coconut water is crazy good for you! it is like natures gatorade!
daikon radish (more on this later)
4 navels
1 ruby red grapefruit
15 key limes
bell pepper - only 1 :(
4 baby yellow squash
cauliflower
grape tomatoes
a few jalapeno
kale
romaine
cilantro
green onions
blueberries

Happy Eating!

More inspiration for this week....

2011-03-03T12:06:00.000-08:00

Here is a great recipe that I ran a few years ago. You can even use the corn and zucchini add ins!

How about grilled pole beans?

or pole beans in a more traditional way.

For the eggplant, I usually just cut, brush with olive oil and then roast (in the oven or on the grill). If I can bear to not eat it that minute, I keep it in a glass jar in the fridge and add to sandwiches and pizza during the week.

I think the basil would be great chopped up in your favorite homemade salad dressing. Mine is usually a combo of garlic, mustard, olive oil, lemon and sometimes a splash of fish sauce or maple syrup. The important thing is the ratio (3 oils to 1 vinegar). The rest is up to your imagination.

Collards

2011-03-03T11:52:00.000-08:00

I grew up hating collards. We did not really eat them at home, so I mostly had them at school (when the cafeteria ladies cooked meals). Maybe it was the mushy texture, or the smoky hamhock. Anyways, here is my version, which is fast, super tasty and vegetarian.

devein a bunch of collards - This is really easy, you do not even have to use a knife and cutting board. Just hold the collards upside down and rip them off the rib. Then rip them up into bite size pieces. (Rinse them off too)

In a wide bottomed pan, saute some garlic in olive oil. Add in the collards and using tongs, flip around until they begin to wilt. Turn the heat down and cover for a few minutes to finish cooking (you can add in a bit of water or stock at this point if you need to).

That is it! We love them with rice and black eyed peas or with a fried egg for breakfast. Sprinkle them with some vinegar or Chrystal hot sauce to make them really bright.

You can also cook collards in your vegetable soup or even juice them with your carrot juice (that is what I am drinking right now). They are super easy to grow in your home garden too.

Collards are a great source of vitamin C, fiber and have virtually no calories. They are also purported to have cancer fighting properties.

Enjoy! And feel free to share your favorite way to prepare them (even if it includes hamhock:)

March 4, 2011

2011-03-03T10:13:00.000-08:00

4 ears of corn
2 strawberry onions (I cut off the tops to save room this week)
baby red onion
4 super sweet oranges
2 poblanos
4 zucchini
4 red delicious apples
4 tomatoes (they are still in crazy mode)
2 Italian eggplant
big bunch of collards
red leaf lettuce
portabella mushroom
pole beans
bunch of parsley
bunch of basil

2011-02-17T13:59:00.000-08:00

More inspiration for this weeks bag:

The most simple way to enjoy swiss chard.

How about pear carpacchio?

I am going to make this with the yellow squash. I make a similar onion tart that is so good. This would be perfect with a roast chicken, grean beans, and salad for Sunday supper.

And lastly, for the little new potatoes. David has this really great method for cooking them. Basically, you boil them and then smash them enough to crack the skin. Then sautee them in butter and garlic until the edges get crispy and the fat soaks into the inside of the potato - unbelievable!

salsa in 5 minutes

2011-02-17T13:39:00.000-08:00

We are so spoiled around here. We really hate jarred (cooked) salsa - especially when it is so easy to make. For this quick method we use the food processor that is kept on the counter. If you do have one, or it is in the back of your cabinet, you can just hand chop it. Into the processor, throw:

grape tomatoes/rough chopped garden tomatoes (1/2 - 3/4 full)
lemon juice
little hunk of red onion
cilanto leaves (we use a whole bunch, because we love it)
jalepeno (take the seeds out to enjoy the freshness without the heat)

We do not add salt because it just does not seem to need it. Many times you can substitute lemon or vinegar and never miss the salt. Plus, if you are eating it with chips, they are loaded with sodium.

Pulse for a bit until it is the chunkyness you like.

That is it! Eat with chips, on fish or chicken, with some beans and rice - whatever! It is fat and salt free and adds huge flavor to your plate.

What is in the Bag, February 17, 2011

2011-02-17T09:51:00.000-08:00

Holy Cow! We had a big shock today at the market. There was a pretty bad freeze out west that drove up produce prices two and three times there normal price! It was crazy! Despite it - I think we came up with a great bag full of lots of healthy produce (with a big percentage coming from Florida). I am thinking some fresh salsa for the weekend. And definitely some grilling and roasting is in my future:) I will post some recipes later today. Here is what you are getting:

2# new potatoes
3 big and pretty lemons - did you know drinking lemon juice helps prevent kidney stones?
1# green beans
1 red onion
bag of hot - (2 jalapenos and 2 super hot serrano) - these are great for both Mexican and Asian cooking
1 bunch of cilantro
4 yellow squash - grilled, baked, steamed...what is your favorite way to eat squash?
1 very big dirty romaine
2 bunches of Swiss Chard - sauteed or grilled you will be a super health ninja by eating these greens!
3 anjou pears (these are good with some cheese and wine, but I am also thinking about cooking them up with some butter, sugar and vanilla and having it over ice cream)
1 cauliflower - I can not eat enough roasted cauliflower.
3 red tomatoes
3 yellow tomatoes
grape tomatoes
(tomatoes were one of the crops that skyrocketed)

Happy Eating! (and don't forget to wash your veggies!

Raw Kale Salad

2011-02-03T10:08:00.000-08:00

image from http://www.skrewtips.com

I love kale in vegetable soup or simply sauteed - but I think my very favorite way (and the healthiest by far) is raw kale salad. "What?" you say? Really! It is delicious and zings you up!

So, here is how you make it. Wash the kale, use a knife to cut out the center rib, sorta roll up the kale leaves and cut into small strips. For the dressing, just smash up some garlic (this depends on your taste - I add alot, especially in this season of sickness), add 1 part lemon juice and 3 parts olive oil. Mix it up and let it set just a bit. That is it! It stays good overnight, so you can even make it for the following day's lunch. You will enjoy the flavor and getting a great dose of green!

Amy

Portobello Mushrooms

2011-02-03T09:51:00.000-08:00

image from http://whatscookingamerica.net/

Here are some easy cooking tips from here.

Basic Grilled Portobello
Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.
Oven Roast
Brush Portobellos with oil. Place on a baking sheet cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
Sauté
In a skillet, cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.

Cooking Tip
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.

What is in the Bag, February 3, 2011

2011-02-03T09:46:00.000-08:00

3 navel oranges
2 lemons
2 shallots
3 granny smith apples
2 green bell peppers
1 red bell pepper
10ish kirby cucumbers
4 bananas
3 garden tomatoes
grape tomatoes
champagne mango (perfect to eat now!)
2 zucchini
1 portobello mushroom
bunch of multicolored carrots
dirty green leaf lettuce (give a soak in the sink)
bunch of kale
bunch of parsley
baby strawberry onions

Happy Eating!

What is in the Bag, January 20, 2011

2011-02-02T05:03:00.000-08:00

4 sweet potatoes - we bake these into fries and they are so good, just chop them into wedges or fries, roll them around in olive oil in a bowl or on the baking sheet, add salt/pepper/anything else you want, bake at 450 for 15 (the time really depends on if they are thick or thin). they are so caramely and sweet - they taste like candy!

2 red navel florida oranges (the marks on the skin are bc they are not heavily sprayed)

red onion

dirty curly green leaf lettuce

bunch of spinach - good for salad (with bacon, hard boiled egg and red onion) or wilted in a big pan with garlic and then sprinkled with some vinegar

3 honey crisp apples - these would love to meet some cheese and wine, they are super crispy. we are going to eat ours with fondue.

cauliflower - bought from the grower, picked last night, they were grown next to a purple cf patch - so if yours has some purple, that is why:)

4 florida cucumbers - here is a recipe from a few years ago, we love them like this too!

bunch of baby apple bananas - leave on counter to ripen for later in the week, kids love these. you can freeze them on stick too and then dip them in chocolate

2 haas avocados - leave on counter to ripen, they are ready when they are black, we eat alot of avocado just mushed into our ceasar salad, or make a simple guacamole (mashed avocado, mashed garlic and a bit on lemon and salt). Here is how to get the goods out

radishes - eat raw, slice onto salad or sandwiches, my kids like them sliced with smears of butter and crunchy salt on them.

tomato bag - 2 red, 3 yellow, bunch of grape tomatoes

bag of cherries - not local, but yummy! a good dessert for tonight!

herb to plant (thyme or mint) we use thyme alot in deserts to add a really interesting kick (try vanilla ice cream, with a little honey and a sprinkle of thyme)

and one turnip - this was all i could get from this cool old farmer. he grew these "with the good Lord" and consulted an almanac so they would grow with out pesticide. so, we can all try one. you can eat the greens (as you would any other green) and the bottom can be eaten raw (just matchstick like you would a carrot) or baked, steamed, grilled... with whatever vegetables you are cooking. since it is so little and special, i would eat it raw in salad. i truly believe you will get some of this guy's good vibes by eating the food he grew with love. and i will try to get some of his collards next time. if you don't think you like collards - wait till you hear how i cook them - vegetarian, and crazy good flavor!�

Happy Eating! We will be back in two weeks!

What is in the Bag, January 6, 2011

2011-02-02T05:00:00.000-08:00

Well, I was a bit worried about what I would find this morning at the rainy market, especially with the dire news I have been getting about the recent freezes. But I was happily surprised to not only find a good selection - but alot of Florida produce as well.� We have 16� different items this week! Actually, the bag is pretty heavy, so be careful with the handles. I would pick it up from the bottom.�

As always, please feel free to share recipes and ideas to this list. I will try to add some more ideas this later this evening. Thanks and Enjoy!

Amy

So, here is what is in your bag...

4 fresh red delicious apples
pineapple - leave on your counter for few days to ripen
shallots a mellow mix between garlic and onion - really good in salad dressing
dirty romaine lettuce - picked within the last 24 hours, purchased from the picker, soak in the sink, Florida grown
eggplant - Florida grown, we slice them, brush with olive oil, oven roast and eat them as a snack
bag of cherry tomatoes - Florida grown
2 garden tomatoes - Florida grown
4 tangerines for snacks and kids lunches - Florida grown
4 perfect bananas - for kids lunches, smoothies, or bananas foster! my kids said this were "real" bananas!
8 pickling cucumbers - these are our favorites for salads, less watery and more flavor filled, unwaxed- so you can eat the skin
bunch of strawberry onions
1 sweet onion - ready now for the grill or your salad
1 green bell pepper - Florida grown
2 red bell peppers - Florida grown
1 savoy cabbage -Florida grown, read about them here
jalapeno pepper - in case you want to make some salsa or spice up a pot of hoppin john
herb plant (either basil or flat leaf parsley)

Front Porch Produce is back!

2010-12-29T07:13:00.000-08:00

After a year of moving twice and rehabing an old grow house (really) we are back and ready to start delivering again! Our first delivery will be Thursday, January 6th. All the info is the side bar to the right. And don't hesitate to email with any questions.

beet risotto

2008-10-03T12:32:00.001-07:00

http://tinyurl.com/49y7nd

Baked Acorn Squash

2008-10-03T12:23:00.000-07:00

1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

1 Preheat oven to 400°F.

2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

from Simply Recipes

Dried Apple Slices

2008-10-03T11:58:00.000-07:00

I have been making dried apple slices for my kids alot lately. They are so good and don't last! And they make the house smell wonderful. They are SO much cheaper than the ones you get at the store and chemical free! I base my technique on the following link. The only difference is that you do not have to use any sugar. Not needed at all!

Raw Kale Salad

2008-10-03T11:25:00.000-07:00

1 bunch of Kale de-veined and chopped in thin strips
good olive oil
juice of 1/2 -1 lemon (depending on preference)
smashed and chopped garlic
salt

drizzle olive oil on kale until lightly coated. sprinkle on lemon juice to taste. same with garlic and salt.

you can also omit the garlic and add in a handful of dried cranberries and pine nuts.

Nutrional Value (from Wikipedia)

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory.^[1]

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood which is what the drugs are often attempting to lower. This effectively raises the effective dose of the drug.

Kale, as with Broccoli and other brassicas, contains sulforaphane a chemical believed to have potent anti-cancer properties, particularly when chopped.^[2]

Heather's Quinoa Tabouli

2008-05-02T11:40:00.001-07:00

First of all, what the heck is quinoa? If you don't know, quinoa is a grain that is rich in vitamins and protein. It's also gluten-free, unlike the traditional recipe's bulgur wheat. The Incas considered quinoa sacred, but I just consider it tasty. Its texture is very like rice, and slightly nutty in flavor. I decided to make this version of tabouli, substituting cilantro and lime for the lemon and parsley. I'll put in a wee plug for Amy B's co-op here, cause that's where I got the mint and cilantro from. I buy quinoa at Sweet Bay here in Lakeland, and I think it's also carried at Albertson's, for those of you who would find it more convenient.

Ingredients

2 cups water

1/2 cup fresh lemon juice

1 cup quinoa

1/3 cup olive oil

3 medium ripe tomato

2 tablespoons fresh mint

1 1/2 cups parsley, coarsely chopped

1 cup scallion, chopped

salt, to taste

Directions

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer. (I don't do this, btw. The brand I buy is pre-washed)
Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
Stir in cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors.
Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

credit: http://www.recipezaar.com/140618

U Pick Blueberries

2008-05-02T11:37:00.000-07:00

Shady Oak Farm
3320 Shady Oak Drive East

863-512-1547

open April and May

Corn Cob Curry

2008-05-02T11:36:00.000-07:00

Hello -- John and I tried an excellent corn recipe last week that I
thought I'd pass along. It comes from the Best Ever Indian Cookbook,
published by Hermes House in the UK and purchased from Marshalls for only
$6.99. We've found recipes for most of the FPP vegetables in this book.

serves 4

4 whole corn cobs
vegetable oil, for frying
1 large onion, finely chopped
2 garlic cloves, crushed
2 inch piece fresh root ginger, crushed
1/2 tsp ground turmeric
1/2 tsp onion seeds (kalonji)
1/2 tsp cumin seeds
1/2 tsp five-spice powder (I think we omitted this)
chili powder or cayenne, to taste
6-8 curry leaves (can substitute bay leaves)
1/2 tsp sugar
1 cup plain yogurt (we were out, so we used a combination of goat cheese
and heavy cream)

Cut each corn cob in half, using sharp knife to limit damage to kernels.

Heat oil in large frying pan and fry corn pieces until golden brown on all
sides. Remove cobs and set aside.

Remove excess oil, leaving 2 tbsp in pan. Grind the onion, garlic, and
ginger to a paste using a mortar & pestle or food processor. Remove and
mix in all the spices, curry leaves, and sugar.

Reheat the oil gently and fry the onion mixture until all the spices have
blended well and the oil separates from the paste.

Cool the mixture and gradually fold in the yogurt. Mix well until you
have a smooth sauce. Add the corn and mix so that the pieces are evenly
covered with the sauce. Reheat for 10 minutes or until corn is tender.
Serve hot.

You can even throw in some of this week's serranos to add spice and color
- just slice them lengthwise (while keeping the stem end intact) and
remove some of the seeds with a knife. Add them to the "fry the onion
mixture" step, or even earlier if you prefer them soft.

-- Ashlee French

beet juice

2008-04-05T14:35:00.001-07:00

If you make carrot juice, try adding in a beet for amazing color! My kids drink it up!

wax beans and red bell pepper

2008-04-05T14:21:00.000-07:00

This is one easy way we have been eating our beans. It is so fresh and delicious (and is great room temperature)! Enjoy!

Steam beans for 5-7 minutes until just tender. Squirt juice of key lime (or any other citrus), sprinkle a bit of olive oil, red bell pepper chopped up and lots of pepper and salt. Eat all at once!

how to keep greens fresh

2008-04-03T10:57:00.000-07:00

Here is a link to one of my favorite food blogs and an excellent article about how to keep greens fresh. It seems a bit lengthy but is actually quite simple and really worth it. I am going to add the paper towel to my greens - I love that tip!

http://chocolateandzucchini.com/archives/2008/03/on_greens_and_how_to_keep_them_fresh.php

wax beans with mint

2008-04-03T10:52:00.000-07:00

Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. These golden yellow (and sometimes purple) versions of green beans are harvested young, and are sweet and tender. Here is a simple way to prepare them, with the subtle flavor of a mint infusion.

1/2 pound wax beans
Several mint leaves
2 Tbsp extra virgin olive oil
Salt

1 A little bit ahead of time, crush a few mint leaves (reserve some for garnish) with a mortar and pestle. Put the crushed mint leaves into a small jar and add a couple tablespoons of high quality olive oil to cover. Let sit for at least an hour if you can. The longer the mint is in the olive oil, the better the infusion.

2 Prepare the beans by cutting off and discarding the tips and ends. Snap the beans in half, if necessary, to have pieces about 2 inches in length.

3 15 minutes before serving bring an inch of water in a saucepan to a boil. Place the beans in a steamer basket in the saucepan. Cover and cook, until tender, about 10-15 minutes. Check for doneness after about 8 minutes or so. If a fork easily goes through them, they're done.

4 Remove beans from pan and place them into a serving bowl. Use a strainer to drizzle the mint-infused olive oil over the beans. Sprinkle salt over the beans to taste. (Fleur de sel would work really well with this dish.) Chop up a few more mint leaves to add as garnish.

Serves 3-4.

from www.elise.com

Cuban Mojito

2008-04-03T10:34:00.000-07:00

from www.tasteofcuba.com

the original authentic recipe from Havana Cuba

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves

1 sprig of mint
white Rum (2 ounces)
2 ounces club soda

There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

from www.tasteofcuba.com

How about sitting on your porch sipping this refreshing drink while the breeze kicks in and you are listening to Buena Vista Social Club? I hope to be doing that sometime this weekend!

Back Porch Pizza

2008-03-30T11:23:00.001-07:00

This is one of the ways we use up our veggies! We pre-grill/roast a ton of stuff up and store in the fridge all week and add to pizza, sandwiches, omelettes/frittatas, and salads. The pre-grilling not only takes the extra moisture out of the vegetables - but makes their flavor stronger, richer, and sweeter. So, everything you use them for will be that much better.

I posted our dough recipe with a bunch of tips a few months ago. We have recently converted from cooking in our gas oven at super high temps to the outdoor gas grill. It is AMAZING! You have to fool around with your grill to get it all perfect. We put our stone directly on the grill and heat up all four gas jets as high as they will go for 5-10 minutes, then turn the middle two (that are directly under the stone) down to low and keep the outside ones on high. Pizza cooks in about 7 minutes and your house is not heated up. This will be my lunch all summer!

grated carrots

2008-03-30T11:12:00.000-07:00

This is a staple in French delis for a healthy snack/salad/lunch. It keeps for a few days and is a great way to get loads of carrots into your diet. Here is our version - but it really lends itself to customization.

3 thickly grated carrots (we use the mandolin for this so they are crunchier)
oj (juice from one orange)
sprinkle of cumin
s/p

a bit of smashed and chopped garlic and a glug of olive or walnut oil are great additions.

Tabouli

2008-03-22T08:27:00.000-07:00

from Moosewood Cookbook

1 cup dry bulgar wheat
1 1/2 cups boiling water
1 t salt
1/4 cup fresh lemon juice
1/4 c olve oil
2 cloves of garlic, smashed and chopped
black pepper
4 scallions chopped (white and green) - or use some sweet onion
1 packed cup finely chopped parsely
10-15 fresh mint leaves (if you have it)
2 tomatoes, seeded and chopped (or a few handfuls of grape tomatoes)

think about throwing in some seeded chopped cucumber, red or green bell pepper, or chickpeas

combine the bulgar and boiling water, cover, let set 30 minutes until tender

mix in the salt, lemon, olive oil, garlic, pepper - cover and refrigerate until cool - then add the rest of the ingredients. Eat cold for lunch. Enjoy!

gazpacho

2007-11-26T11:26:00.000-08:00

This is my adapted gazpacho recipe. It is inspired by Mollie Katzen’s version in Moosewood Cookbook (which is probably my favorite cookbook ever). I have experimented with all sorts of combinations of blending and chopping and found this to be the best. It is very versatile- taste along the way and add or subtract anything. I don’t add any salt because it breaks the veggies down too fast. I sprinkle sel de mer right before I eat it. This is the perfect summer/fall food and most kids seem to like it too.

Store it in jars in the fridge and grab one when you are running errands - better than the flu shot!

Amy’s Gazpacho

6 tomatoes

1-2 cucumbers (peeled and seeded)

1/3 vidalia onion

1-2 clove of garlic

green bell pepper

red bell pepper

honey

cumin

cayenne

olive oil

fresh herbs (I like to use tarragon, basil and parsley)

blend all but one or two of the tomatoes in blender or food processor until smooth (also, if you have extra red bell pepper puree one of those to add to the “stock”). Pour into a huge bowl. Finely hand chop the remaining tomato, cucumber, onion, garlic, bell peppers and throw them in the bowl. Add a couple of glugs of olive oil, a splash of something acidic (lemon juice or a mild vinegar), some chopped up basil, tarragon and parsley, a wee bit of honey, a shake of cumin and cayenne. Let chill if you can bear it and eat it up! This is pure nectar from the gods and will make you healthy and happy!

Pomegranates

2007-10-09T11:31:00.001-07:00

This website has TONS of great recipies and even how to peel a pomegrantie. Thanks Katie for the tip!

http://www.pomegranates.org

Cream of Carrot Soup

2007-10-09T11:15:00.000-07:00

Cat made this for our book club's poetry evening last fall and it was fabulous!

1 C chopped leak (substitute onions/shallots if you need to)
2 large onions
4 T butter
2 # carrots
3 C water
3 C vegetable broth
5 T uncooked white rice
pinch of sugar
1 t salt
1/2 tsp crushed dried thyme
1 small bay leaf
pinch of cayenne
1 1/2 C milk
1/3 C cream
dash of nutmeg

garnish with fresh chives

in a large, heavy saucepan, saute the onions and leeks/shallots in the butter stirring often, until they are golden. Meanwhile, peel and thinly slice the carrots. Add the carrots, water, broth, rice, salt, herbs and cayenne to the onion mixture. Cover and simmer for about 40 minutes, or until the carrots and rice are completely mushy soft.

Remove the bay leaf and puree the soup in batched in a blender or food processor until it is velvety smooth. Return the soup to the rinsed saucepan and stir in the milk, cream and sprinkle of nutmeg. Heat the soup through, stirring gently, then taste and correct seasoning with another pinch of salt or nutmeg.

Serves 8-10 (use left overs for lunch the next day!)

Refrigerator Pickles

2007-10-09T11:02:00.000-07:00

here's what we did with our cucumbers this week. yum!

Makes about 1 gallon

5 pounds firm Kirby cucumbers, 3 to 5 inches long (about 20 cucumbers)
1 1/2 cups coarse salt
2 tablespoons mixed pickling spices, (available premixed in supermarkets)
4 to 5 cloves garlic, unpeeled
4 to 5 sprigs fresh dill
6 1/4 cups water
2 1/2 cups apple-cider vinegar
3 tablespoons sugar

Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.

Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.

Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

Faith in Action

2007-10-02T14:06:00.000-07:00

This is what we donated to Faith in Action this week. Cukes, onions and sweet potatoes. Many of you are upping your payment $2 which I bank and then buy one big box of something. I am hoping that something will be bananas next week. Thanks!!!!!

Whipped Butter

2007-10-01T18:36:00.000-07:00

This whipped butter is my grandmothers recipe and is a hit with muffins or on top of corn. You can add herbs, brown sugar and cinnamon or cayenne to flavor it. Bring this and a loaf of homemade bread to any one's house and you will be the hit!

1# softened butter
1/2 cup vegetable oil (or olive oil)
1 cup buttermilk

with electric mixer beat the butter and oil until thoroughly mixed, then beat in buttermilk until beautiful and fluffy! Eat!

Fig Preserves

2007-10-01T10:43:00.000-07:00

David made two batches of fig preserves this week, which were really successful. The second batch he amended with a bit of maple syrup and some cracked black pepper - wow! They are insanely easy and would be great on toast, ice cream or yogurt, or a soft mild cheese.
____________
There is probably no better known use for figs (as with most fruit) than as preserves. Debates between cooks continue on whether "real" fig preserves contain some citrus (we like it) and whether one should peel the figs (don't expect me to do it

Here's the classic guide:
Ratio: one cup sugar to one cup chopped fresh figs (it works the same for one pound of sugar to one pound of fresh figs; one palmful of sugar to one handful of figs -- you get the picture...)Grated lemon zest or finely sliced bits of lemon (the paper thin slices make the preserves delightfully like a marmalade - leave them out if this does not please you)

***Basic Directions: Cut up the figs as fine as you like. Mix the figs with the sugar and let rest in a covered plastic or glass container overnight. The next morning, cook the mixture down over very low heat until it is soft and thick. Spoon into hot canning jars and cover with lids you've had soaking in boiling (hot) water. The lids will seal as the jam cools. Refrigerate any jars that do not compress and seal.That's basically it and the recipe has been winning blue ribbons for generations. Everything else is the individual cook's imagination. We like it less sweet and cut back on the sugar. (We have not tried artificial sweetners or honey. Any reports from folks who have?) We have had this with a lot of citrus grated and sliced into it; with raisins cooked into it; with cinnamon and other spices. Be careful - the taste of the figs is rich but light and can be quickly overpowered. We recommend trying a straight batch first and then getting adventurous

from http://www.paradisenursery.com/frfigpr.html

Pizza

2007-09-24T18:46:00.000-07:00

This week we are rerunning our recipe for pizza dough, which is a staple on our house. We make it in quadruple batches and freeze it in individual balls. It works great for garlic knots, bread sticks, calazones or focaccia. Use it as a base for any extra veggies – think way beyond pepperoni. Eggplant, peppers, fresh tomatoes are all great! How about zucchini or grated carrots? David makes a great breakfast pizza that is a rip off of a Wolfgang Puck pizza - with eggs, bacon and basil! Yum!

Pizza Dough

1 T active dry yeast

¾ C + 2 T water

2 ¾ C flour

1 t salt

1 T extra virgin olive oil

Dissolve yeast in water, add flour and salt, knead by hand or machine. Roll finished ball in olive oil and let rise for about an hour before using. Or divide into smaller balls and freeze immediately. Let thaw and rise a bit before you use it.

TIPS:You can substitute part of the flour for whole wheat/rye/buckwheat flour to have a heartier dough. A great whole wheat pizza is topped with sliced cooked potatoes, fresh rosemary, olive oil and crunchy sea salt. Sounds weird – but is amazing! You need to have a pizza stone to make this as sublime as it should be. Place it on the bottom of your stove and set the temp for as hot as your stove will go (450-500) and let preheat for at least 30-45min.Use a bread peel or the back of a baking sheet dusted with cornmeal, semolina flour or regular flour. The trick to get it onto the stone is all in the wrist – practice a few times before you put the toppings on to make sure the dough is not sticking anywhere. Should cook in 5-10 min, depending on your stove. The best sauce would be a thick homemade, marinara sauce. For cheese, we love whole milk mozzarella (BIG difference from part-skim) mixed with fontina, and Parmesan. This is a thin, Italian style pizza – so I would stay light on the toppings and avoid wet sauces. We even like just fresh sliced tomatoes, whole milk or fresh mozzarella, garlic and olive oil.

Cat’s Wacky Pesto Bread

2007-09-23T10:28:00.000-07:00

(stolen, with improvements, from The Cook’s Encyclopedia of Breach Machine Baking)

5/8 c. milk
Scant 2/3 c. water
2 T olive oil
4 cups bread flour (white is recommended and I’ve never tried it with whole wheat)
1 ½ t salt
1 ½ t sugar
1 ½ t rapid-rise active dry yeast (I use the bread machine yeast)

7 T pesto (I’ve used basil pesto, sun-dried tomato pesto, but never cilantro pesto—though it might be good)

I use a bread machine for the dough, which usually takes about 2 hours to make (that includes the warming up, the kneading and the rising.

If you are doing it by hand, I suggest that you make the water warm and put the yeast in it until it comes alive (some would say put the sugar in there, too, but I’m not convinced it really matters). Mix together the dry ingredients (holding back some flour for working in after you do your hand mixing) while the yeast is cooking up and finally add the rest of the wet ingredients to the yeast mixture before going for the mixing/kneading. I think kneading should last a good 5-10 minutes—more if you’ve got the gusto. Then let it rise.

Once the dough is ready, pull it out and roll it out into a rectangle about 10-12 inches long. Depending on the way the dough is behaving, I’ll sometimes push it and make it longer. I have let it sit covered for about 10 minutes at this point, but you don’t really have to, which saves you a little time.

Next you get to spread the pesto on the dough. Leave one long edge un-pestoed to allow for a little seepage after you roll it up. Now roll it, “jelly-roll” fashion (lengthwise). The seam side should be down and I usually now make the transfer on a piece of baking paper on a baking sheet. I also tuck in the ends (usually folding them under). Now it sits with a piece of oiled plastic on top for about 45 minutes (I will put it on the porch or in a sunny room). You can also just put it on the stove and if you don’t like to use plastic wrap, you can just goo it up with olive oil and it won’t dry out (which is the reason you put that plastic on it anyway).
Start pre-heating your oven after about 20 minutes into the second rise. I use my baking stone for this bread, which means I heat the oven to about 500 to make sure that my stone (pizza stones work just fine, too!) is hot enough. If you aren’t a baking nut like I am, just pre-heat to 425. You baking stone people will need to turn it down to 425 before you put the bread in anyway.

After the 45 minutes are over, brush (rub or spray) olive oil onto the dough. Then, take a sharp knife and cut peek-a-boo holes cross-wise on the top of the bread. I like to put quite a few, but that’s mostly because I like using knives. Then take a coarse salt and sprinkle as much or as little as you want. I like to use the kosher coarse salt, but I would think the sea salt would be fine, too.

Get it in the oven and cook it for 25-30 minutes. I usually set the timer for 15-20 minutes so that I can make sure it doesn’t burn. If it looks nicely browned at 20, I’ll take put some tin foil on top so it won’t brown anymore. It really does need at least 25 minutes to cook fully, though (even with the stone).

Yum.

-Cat Eskins

Mustard Scrambled Eggs

2007-08-12T06:59:00.000-07:00

We love to use eggs as our main dish for dinner. Omelettes, fritattas and even scrambled eggs make a filling and nutritious meal, especially when served with a big salad and some crusty bread. This recipe is amazingly simple and delicious.

2 1/2 oz butter
8 eggs, beaten
6 Tbsp Gruyere or cheddar (we used Comte)
2 tsp Dijon mustard
1 Tbsp finely chopped fresh herbs (tarragon, parsley, chives or scallions are all good)

melt butter in a saucepan over medium low heat. Add eggs and cook, stirring
constantly, until just thickened. Add the cheese and stir until just
melted. Remove from the heat. Stir in the mustard, herbs and salt and pepper to taste. Serve immediately.

from Organic Cooking, Naturally Good Food by Renee Elliott and Eric Treuille.

chicken paprikas with dumplings

2007-08-08T13:34:00.000-07:00

this recipe came to me from my hungarian grandmother. we make dumplings all the time - usually with chicken paprikas and the cucumber salad i posted earlier...

dumplings
4 eggs, beaten
4 cups flour
1 1/2 tablespoons salt
2 cups milk
mix all ingredients well (kitchen aid of course!) drop batter by tablespoons into salted boiling water. boil about 10 minutes - or until dumplings float to the top and are fairly firm. remove from the water with a slotted spoon and top with lots of butter and salt!

we often make chicken paprikas and top the dumplings with that - with the cucumbers as a side dish.

chicken paprikas
1 large onion, chopped
4 tablespoons butter
1 tablespoon paprika (plus a little more for good measure! :)
1/4 teaspoon pepper
2 teaspoons salt
chicken **
1/2 pint sour cream
brown onions in butter. add seasonings and chicken. brown 10 minutes (5 mins on each side). cover and let simmer slowly - about 30 minutes. add sour cream to drippings in the pan and mix well.

** my grandmother used to make this with bone-in, skin-on chicken - all kinds of pieces. we use boneless, skinless thighs and breasts. i usually use about 6 thighs or 4 breasts - depending on size. it should all fit in a regular frying pan.

-Erin

eggplant soup

2007-08-08T12:51:00.000-07:00

If you are wondering what to do with those little eggplants, I adapted a recipe I have for eggplant soup & it turned out great.
I blackened the eggplant & purple peppers on the grill, placed in a plastic bag for at least 10 minutes & cooled. Peeled and discarded the skins. Cut up into pieces. In a 3-qt. pot, over low heat, In a couple of Tbsps. of olive oil, I cooked the veggies w/a large garlic clove & a small red onion, both chopped, for 15 minutes or until very tender. Added salt and pepper to taste & a couple of cups of vegetable broth (could use chicken broth). Pureed the whole mixture in the blender until very smooth.

Koz

Poblano Peppers

2007-07-31T09:24:00.000-07:00

These are called anchos when they are dried. The are the mildest of spicy peppers - like a spicy green pepper. They can be roasted and added into anything or cooked like the recipe below which is what I am going to make today - with the roasted corn variation. I can not wait!

Green Poblano Rice
1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile
mixture into a food processor, add the cilantro (stems and all), and
process to a smooth puree. Press through a medium-mesh strainer into a
bowl and stir in the salt.

The rice: Wipe the pan clean, add the
oil and heat over medium. Add the rice and onion, and cook, stirring
regularly, until the rice is chalky looking and the onion is soft,
about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile
liquid to the hot rice pan, stir once, scrape down any rice kernels
clinging to the side of the pan, cover, and cook over medium-low heat
for 15 minutes. Uncover and check a grain of rice: It should be nearly
cooked through. If the rice is just about ready, turn off the heat,
re-cover and let stand for 5 to 10 minutes longer to complete the
cooking. If the rice seems far from done, continue cooking for 5
minutes or so, retest, then turn off the heat and let stand a few
minutes longer. Fluff with a fork, scoop into a warm serving dish,
decorate with cilantro sprigs and it's ready to serve.

Advance
preparation: The rice can be made several days ahead; turn out the
fluffed rice onto a baking sheet to cool, transfer to a storage
container, then cover and refrigerate. Reheat the rice in a steamer
basket set over boiling water.

Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero.
Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are
tasty vegetable add-ins. About 1 cup coarsely shredded roast (or
barbecued) pork or smoked salmon, mixed in toward the end of cooking,
will make green rice a full meal.Makes 4 servings.

from: http://poblanorecipes.blogspot.com/

Koz's Black Bean Dal

2007-07-26T15:26:00.000-07:00

Here's an easy & different recipe for black beans that my family loves. Serve w/warm tandoori bread or jasmine rice or pita bread.

1 pound black beans (or 2 cans, rinsed)
6 cups water
1 cup (2 sticks) butter
1 small garlic clove, chopped
2 tsps cumin seed
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp ground ginger
salt and ground red pepper
1 cup whipping cream

I boil the dry beans for 2 min. & let sit for 1 hr, then rinse.
Transfer to 6-8 quart pot. Add water and bring to boil over high heat, skimming foam as it accumulates on surface. Add butter, garlic, spices, salt and red pepper. Reduce heat to low, cover and simmer until beans are tender, adding cream near end of cooking time (mixture should be consistency of thick soup). (Can be prepared ahead and refrigerated 5 to 6 days. Reheat before serving.

Faith in Action

2007-07-25T15:51:00.000-07:00

I am so excited to announce that we will be donating our surplus fruits and veggies to Faith in Action each week. This food will go to seniors who need food and rarely get fresh. I will let you know how it goes and might offer some donation opportunities along the way (canned food drive, money to buy more fresh stuff).

My mom has offered to donate $10 a week to buy extra (which can go a LONG way at the market because I can buy what is a good deal and not be worried about trying to make a balanced bag).

This just makes me so happy because it is super easy and is nothing for me to do - but according to the director will have a BIG impact.

http://www.fiacl.org/

Amy

Escarole

2007-07-24T09:26:00.000-07:00

I usually eat escarole as a bitter raw lettuce but found this recipe on Allrecipes.com to cook it with beans that sounds super! I might try it tonight as a side with my roasted lamb! If anyone else gives it a whirl - let us know your results. You can easily cut it in half.
____________________________________________________________________________________
"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread and Chianti."

INGREDIENTS

* 3 tablespoons olive oil, divided
* 2 large heads escarole
* salt and pepper to taste
* 1/4 teaspoon crushed red pepper flakes
* 1 clove garlic, minced
* 2 (16 ounce) cans cannellini beans, undrained
* 3 sprigs fresh parsley, chopped

DIRECTIONS

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Calaloo or Amaranth leaf

2007-07-24T09:14:00.000-07:00

This is leaf that is used in Caribbean cooking as well as African. The woman I bought it from suggested to saute with a bit of onion, tomato and hot pepper (jalapeno or scotch bonnet). There are many involved recipes for stews that contain the ingredient too. But for the first try I would keep it simple. And how fun to call the family to the table to eat their calaloo! Try this:

Ingredients:
Braised Calaloo

* 2 tbsp olive oil (30 ml)
* 3 shallots, sliced
* 2 pounds calaloo, chopped
* 1 cup chicken stock (250 ml)
* Juice of half a lemon
* Salt and freshly cracked black pepper

Directions:
Braised Calaloo

1. Heat olive oil in a wok or large skillet. Add shallots and sauté until they begin to caramelize. Add calaloo and stir fry for a few minutes,until it begins to wilt. Pour in chicken stock, bring to a boil and cover. Let braise until tender, about 15-20 minutes. Adjust seasoning. Sprinkle with lemon juice and adjust seasoning.

Seared Red Chard

2007-07-24T09:10:00.000-07:00

Here is a simple way to prepare your chard tonight. Seared greens are so yummy! And good for you too!

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.

Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

Mango Sorbet

2007-07-23T10:17:00.000-07:00

The texture of mangoes make this sorbet so creamy and sublime. This is wonderful with a little scoop of homemade vanilla ice cream (like a grown up creamsicle). I would imagine if you don’t have an ice cream maker you could just freeze it and it might have a different texture. After you master this sorbet you can start having fun with it! Try infusing your simple syrup with herbs (lavender, basil, mint…)

2 large ripe mangoes (or 3 smaller ones)
6 Tablespoons sugar
1/4 cup of light corn syrup (we use simple syrup)

Peel mango and remove flesh. Put the flesh with other ingredients into the blender until very smooth. Chill in the refrigerator for an hour and then transfer into your ice cream machine and follow the manufacturers directions. Cover and freeze for at least 4 hours and up to 3 days.

cucumber recipe from Scotty and Erin

2007-07-23T10:07:00.000-07:00

here's our basic cucumber recipe that we love, love, love. it's wonderful along with hot freshly made dumplings with lots of butter and salt!

2 medium cucumbers
1/3 cup cider vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
chopped fresh dill
sour cream

peel and slice the cucumbers very very thinly and place in a glass bowl. mix vinegar, water, sugar, salt and pepper and pour over cucumbers. stir well. cover and refrigerate at least 4 hours - more is better! drain most of the liquid off the cucumbers. add dill and sour cream. stir it up and enjoy. you can also omit the sour cream if you prefer it not to be creamy.

scotty and erin

Erin's Zuchinni Recipe

2007-07-22T14:45:00.000-07:00

The following is from Erin and is easy and tasty! We had to cook ours longer than 30 minutes - depends on your oven.

Erin's Zuchinni Boats
cut a slit out of zucchini (like a long diamond shape - and pop out the zucchini - making a sort of "boat")

brush olive oil and garlic all over the zucchini - especially in the carved out part
stuff the "boat" with your favorite cheese and herbs - we usually use Parmesan or asiago and
long stems of rosemary

brush with olive oil again

brush a square of tin foil with olive oil / garlic and roll the zucchini up in it

place wrapped up zucchini on a baking sheet and bake at 350 for about 30 minutes or until very tender.

unwrap and enjoy!

Front Porch Produce

whats in the bag - September 8, 2011

Fall 2011 update

whats in the bag - June 2, 2011

What is in the Bag, May 19, 2011

What is in the Bag, April 28, 2011

kids love their produce deliveries!

What is in the Bag, April 14, 2011

roasted squash and cauliflower

Coconut

Daikon

Key Lime inspiration

cauliflower

Pineapple

What is in the Bag, March 17, 2011

More inspiration for this week....

Collards

March 4, 2011

salsa in 5 minutes

What is in the Bag, February 17, 2011

Raw Kale Salad

Portobello Mushrooms

What is in the Bag, February 3, 2011

What is in the Bag, January 20, 2011

What is in the Bag, January 6, 2011

Front Porch Produce is back!

beet risotto

Baked Acorn Squash

Dried Apple Slices

Raw Kale Salad

Heather's Quinoa Tabouli

Ingredients

Directions

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer. (I don't do this, btw. The brand I buy is pre-washed)

Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.

Stir in cooked quinoa and salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend flavors.

Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

U Pick Blueberries

Corn Cob Curry

beet juice

wax beans and red bell pepper

how to keep greens fresh

wax beans with mint

Cuban Mojito

Back Porch Pizza

grated carrots

Tabouli

gazpacho

Pomegranates

Cream of Carrot Soup

Refrigerator Pickles

Faith in Action

Whipped Butter

Fig Preserves

Pizza

Cat’s Wacky Pesto Bread

Mustard Scrambled Eggs

chicken paprikas with dumplings

eggplant soup

Poblano Peppers

Koz's Black Bean Dal

Faith in Action

Escarole

Calaloo or Amaranth leaf

Seared Red Chard

Mango Sorbet

cucumber recipe from Scotty and Erin

Erin's Zuchinni Recipe