Minishare June 30th, 2016

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Salad Nicoise

13533214_10153975045454079_3992256129417677840_nThis week’s recipe is a variation of the classic French composed salad, Salad Nicoise. The salad traditionally included seared tuna. This recipe calls for salmon, but tuna or shrimp could be used. The salad includes potatoes, green beans, eggs, lettuce, tomatoes, cucumbers, and green onions from the CSA. Served 2-3.

Salad Nicoise

1 quart small potatoes, larger ones cut in halves or quarters

Handful green beans

3 hard boiled eggs

Lettuce from CSA

1 tomato, sliced

Kalamata or Nicoise olives

2 tbs capers

1/2 cucumber, sliced

sliced green onions

1/2 lb wild caught salmon

vinaigrette:

2/3 c. olive oil

3 tbs apple cider vinegar

1 tbs Dijon mustard

1 sliced white section of a green onion

1 garlic clove minced

salt and pepper

chopped fresh or dried herbs, such as tarragon, thyme, and rosemary.

Directions:

To make vinaigrette, combine ingredients in a jar and shake to combine.

To prepare salmon, rinse, pat dry, cut into 2-3 fillets. Place in a container and add 2-3 tbs of viniagrette. Cover and marinate for at least an hour.

To prepare potatoes, make sure potatoes are cut in equal parts, but try to keep the smaller potatoes whole. Boil in salted water until just soft. Remove potatoes from water with a slotted spoon. Rinse potatoes with cold water and set aside. Slice potatoes to desired size.

Return the water to boiling, and add green beans. Boil for 2 minutes. Rinse green beans with cold water and add ice to green beans to cool completely.

To prepare salmon, heat olive oil to medium high heat. Cook salmon 3-4 minutes on each side.

Then, with the remaining oil in the skillet, gently fry capers for 2 or so minutes.

To compose the salad, place the lettuce on a large serving dish. Arrange cucumber, potatoes, tomatoes, green beans, olives, hard boiled eggs, and salmon on top of the lettuce. Sprinkle capers and green onions on top. Serve with remaining vinaigrette.

Enjoy! Please share your recipes with us! Email a photo and your recipe to megan@fairridgefarms.com.

Fullshare 6/22/16

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Fullshare                              Halfshare       Minishare
Lettuce X2                                     X1                        X1
Tomatoes X5                                 X3                        X1
Green Onions X2                         X1                          X1
Kale           X1                                 X1                         X1
New Potatoes X1                          X1                          X1
Cucumbers    X3                           X2                         X1
Fennel X1                                       X1
Zucchini  X4                                  X2
Green Beans  X2                           X1
Candy Onion X2
Chard             X1

Veggie Black Bean Enchiladas

IMG_3169This recipe for enchiladas calls for Swiss chard and zucchini, but you could substitute other vegetables as well. Serve with shredded cabbage, sliced cucumbers, and tomatoes. This recipe serves 4, and the extra filling can be used to make an extra batch of enchiladas or as taco filling on its own. Gluten free.

Veggie Black Bean Enchiladas

Ingredients:

1 1/2 cups cooked black beans

1 zucchini, quartered and sliced

1 bunch Swiss chard, chopped

1/2 large white onion, chopped

coconut or olive oil for sauteing

1 tbs cumin

1/4 tbs cinnamon

corn tortillas

2 plus cups shredded pepper jack, Monterrey Jack, or other cheese

28 oz can of red enchilada sauce

sliced green onions

Directions:

Preheat oven to 400 degrees. Oil a 9 by 13 glass baking dish.

Saute onions in a skillet over medium heat with olive or coconut oil, for seven to nine minutes or until translucent. Add a little salt as you saute.

Add zucchini and chard and saute until the zucchini is just tender (don’t let it get too soft). Add cumin, cinnamon, salt, and pepper and cook for about a minute longer.

Place cooked veggies in a large bowl and add black beans, a couple of teaspoons of enchilada sauce, and about 1/4 cups of shredded cheese. Mix thoroughly and set aside.

Gently heat each tortilla in a skillet over medium heat. You want them warm so they do not break as you roll up the enchiladas. Alternately, you can use flour tortillas, which are easier to work with. Scoop about 1/4 cup of filling into each tortilla, roll up, and place the filled tortillas in the baking dish seam side down.

Pour enchilada sauce over tortillas and sprinkle cheese on top. Bake until cheese is melted and sauce is bubbly, about 25 minutes.

Sprinkle sliced green onions on top. Serve with shredded cabbage, sliced cucumbers, and sliced tomatoes. I mixed the shredded cabbage with salt, pepper, olive oil, and apple cider vinegar–it was delicious! You could also serve with shredded lettuce.

Enjoy! This recipe has been modified and is based on this recipe from the website Cookie and Kate.

Tempeh, Kale, Zucchini, and Cucumbers with Gochu Jang, Kimchi and Rice

indexThis week’s recipe is a variation on the Korean dish bibimbap, which is a bowl of rice topped with various items and Gochu Jang, a Korean hot and sweet chili sauce made with fermented soybeans. You can use siracha instead. Bibimbap means “mixed rice”.  It can be made with what you have on hand. You can saute vegetables, include pickled vegetables, raw vegetables, and add an egg, meat, or seafood to the dish as well.

To prepare this dish as shown (serves 2), lightly steam 1-2 bunches of kale, and then saute in a wok or skillet with a little coconut oil. Add a bit of sesame oil and tamari (or soy sauce) as it sautes. Set aside.

Then, saute cubed tempeh or tofu in a little coconut oil. Add a bit of sesame oil and tamari. Saute on medium high/high until brown. Set aside.

Combine 1/2 tbs sorghum molasses or honey with 1 tbs tamari. Mix and set aside. Saute 1 sliced zucchini on high for 2-3 minutes. Add mixture and stir until it is combined.

Serve over rice with sliced fresh cucumbers, gochu jang, and  kimchi.

Fullshare 6/13/16

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FULLSHARE                    HALF          MINI
Lettuce X3                                  X2                X1
Asparagus X2                             X1                X1
Spring Onion X2                        X2               X1
Tomatoes X4                               X2               X1
Cabbage    X3                              X1                 X1
Scarlet Kale X1                           X1                 X1
Basil  X1                                       X1
Fennel X1                                     X1
Yellow Squash X6                       X2
Zucchini    X4                               X2
Cucumber X2
Garlic Scapes

Minishare 6/9/15

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Fullshare                         Halfshare        Minishare
Tomatoes            X4                           X2                          X1
Snow Peas           X4                           X2                          X1
Green Onions     X1                            X1                          X1
Strawberries       1qt                           X1                           X1
Spinach               X3                            X2                           X1
Lettuce                X2                            X1
Zuchini                X4                            X1
Turnip                 X3                             X2
Cucumber           X4                            X1
Cilantro

Strawberry Rhubarb Cornbread Cobbler

IMG_3124This is a delicious dessert that doesn’t require too much sugar, and is enhanced by Fair Ridge Farms’ fresh, local strawberries and rhubarb. You can also use this recipe with any berries or fruit you have on hand throughout the summer. You can also make this with rhubarb only, just double the amount. This recipe is based on a recipe in Joy of Cooking.

Strawberry Rhubarb Cornbread Cobbler

Use an 8 by 8 glass baking pan or something similar. Preheat oven to 375 degrees.

Ingredients:

1 lb rhubarb, unpeeled and cut into 1 inch segments

1 quart (or a little less) strawberries, stemmed and halved

1/2 cup (or less) pure cane unrefined sugar or other sweetener

1 tbs cornstarch

Cobbler Dough:

1 cup whole wheat or white whole wheat flour

1/3 cornmeal

2 tbs sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

5 tbs cold butter, cut into small pieces

1/2 cup milk

1 egg

Directions:

Stir together rhubarb, strawberries, 1/2 cup sugar, and 1 tbs cornstarch. Place in baking pan.

To make dough, stir together dry ingredients. Add cold butter and cut in with your fingers, two forks, or two butter knives, until the mixture resembles coarsely ground cornmeal. Stir in 1/2 cup milk. Give it a couple of stirs until the entire mixture is damp and sticky. Turn out onto a floured surface and knead 5-10 times. Flatten into a shape about the size of your baking pan. Cut into pieces and place on top of the fruit mixture.

Beat egg and brush egg on top of dough. Sprinkle pure cane unrefined sugar or turbinado sugar on top.

Bake for 40-50 minutes, or until the top is crispy and golden brown and the fruit mixture is bubbly.

Enjoy!

Please share your recipes with us! Email a recipe and photo to megan@fairridgefarms.com.

Fullshare June 2nd, 2016

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Fullshare                      Halfshare           Minishare
Strawberries Qt                Qt                             Qt
Snow Peas  X1                     X.5                          X.25
Broccoli       X5                    X2                           X1
Zucchini  X3                         X2                           X1
Tomatoes   X4                      X2                           X1
Lettuce      X3                        X1                          X1
Cabbage     X2                   Cauliflower X1
Kale X1

Kimchi

Being a member of a CSA or growing one’s own food raises the question of how to begin to preserve fresh produce. One method of preservation is fermentation. There are many wonderful resources about how to ferment at home, but my favorite place to begin is with Sandor Katz’s classic Wild Fermentation. Katz also has a website full of interesting recipes and ideas where he shares a basic recipe for sauerkraut, which is a great place to begin.

I made kimchi using the basic cabbage kimchi recipe that Katz shares in Wild Fermentation. Kimchi is a nutritious probiotic Korean pickle. It is spicy and tasty and is served as a condiment.  This is a very simple recipe and there are many, many variations available, so if you are interested in making your own kimchi explore other variations and share them with us.

Cabbage kimchi on the day it was packed.

Cabbage kimchi on the day it was packed.

After preparation, the kimchi should ferment for about a week and then be refrigerated.

Baechu (Cabbage) Kimchi

Ingredients for 1 quart:

sea salt

2 heads cabbage

a few red radishes or 2 daikon radish (optional)

1-2 carrots (optional)

1-2 onions (or more)

3-4 cloves of garlic (or more)

3-4 hot red chiles (or more). (I actually didn’t have chiles, so I used red pepper flakes). You could use another hot pepper, be it fresh or dried, or in a sauce. Just make sure the hot sauce does not contain preservatives because preservatives will inhibit the fermentation process.

3 tbs fresh grated ginger (or more)

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Cabbage kimchi after a week of fermentation.

fish sauce (optional/no preservatives)

Directions:

–Mix a brine of about 4 cups distilled or spring water (the chemicals in tap water will inhibit the fermentation process) and about 4 tbs sea salt (not iodized) until salt is thoroughly dissolved.

–Coarsely chop cabbage, radish, and/or carrot and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged. Soak until soft, a few hours or overnight (I soaked overnight). Then, if  you like, add a few extra veggies, like chopped snow peas.

–Prepare spices: grate the ginger, chop the garlic and onions, chop or crush the chiles. Kimchi can absorb a lot of spice–experiment with your quantities. Mix together. You can add a bit of fish sauce at this stage if you wish.

–Drain brine off vegetables, reserving brine.

–Mix the vegetables with the ginger-chile-onion-garlic mix. Using your hands, mix everything together thoroughly and stuff into a clean quart-size jar. You might have a little extra; just place in another smaller jar. Pack it tightly into the jar, pressing down until the brine still on the vegetables rises. If necessary, add a little of the reserved vegetable-soaking brine to submerge the vegetables.

–Then, you have two options. 1) place the jar in a corner countertop of your kitchen where it will not receive direct sunlight. Cover it with a cloth. Each day press down the vegetable mixture with your fingertips to make sure the vegetables stay submerged in the brine. This is the key to successful fermentation. You should do this every day for about a week. You can also taste the kimchi each day. Or, 2) If you don’t think you can or want to press the vegetables down every day, weight the vegetables down with a smaller jar or a zip log bag filled with some brine. Cover with a cloth and sit on a coutertop out of direct sunlight.

–Ferment in your kitchen or another warm place. After about a week of fermentation, when it tastes ripe (a matter of preference), cover with a lid and move it to the refrigerator.

Members, we love recipes and  ideas about  how you prepare your CSA veggies. Email recipes, ideas, and photos to megan@fairridgefarms.com

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