Recipes of the Week - September 26th

On-Farm Pickup Member Marcia submitted a few seasonal recipes for all to try:

Oven-Roasted Green Tomatoes: By now, everybody's heard of oven-roasted tomatoes, but have you ever tried oven-roasted green tomatoes? Prepare same as you would for ripe tomatoes, add ¼ cup water to roasting pan (green tomatoes don't have much juice). I use a stronger, hardier herb - oregano or marjoram. Place in 400 degree oven til soft, about a hour. Can be used at this point, or canned. Great in green chicken chili!! Or add to sautéed corn with a little queso fresco and cilantro and toss with pasta. It is nice to use something that would otherwise be a throw-away.

Billie's Jalapeno Relish (in my house we like it HOT, so we use much hotter peppers): Seed and core about 2 cups of peppers (I like to keep them all the same color, for looks). Rough chop. Add about same, or maybe a little less green (or red if you are using red peppers) tomato. Grind it all up in food processor with about ¼ cup vinegar and some salt. Dump it all in a pan, and bring to a boil. Done. Ready to can at this point. This relish is great on eggs, grits, in corn muffins, enchiladas (well, you get the picture).

Also, you can use your green tomatoes same as tomatillos in salsa…just roast them whole a bit on the grill, then proceed as usual.

Cooking with Beets serve raw or cooked, greens can be used in salads or as a side dish

Storage Tips : · Beets Greens - remove greens by cutting stem about one inch from base. Wrap in a damp paper towel, place in a plastic bag, and use within 3-4 days. · Beet Roots - store bulbs loosely in a plastic bag in the refrigerator and use within 2 weeks. Usage Tips: · Wash just before using. · To prevent flavor loss and keep some of the red beet color when cooking, leave stem and outer skin intact. Remove both before serving. · If the water turns red during boiling, reduce and use as an all-natural food coloring. · After cooking, remove the skins of baby beets by rubbing with a dry paper towel. · When preparing red beets cover all surfaces, protect clothing, and wear gloves to prevent staining.

Cooking with Kale: serve in salad or steamed with garlic & onions!

Storage Tips- Refrigerate in an opened plastic bag. While it will remain fresh for several days, flavor intensifies with age and may become bitter. It freezes well. Usage Tips • Remove the tough ribs from older, large-leafed kale. • Wash thoroughly just before preparing. • Boil, blanch, or steam and then sauté with garlic and onions. Use as a bed for rice, or pasta, and chicken. • Kale leaves hold their shape throughout cooking without losing volume. • Steam, rather than boil, to retain nutrients.

Beets AuGratin from:www.bigoven.com

2 c Sliced beets ½ c Thinly-sliced onions 1 c Seasoned bread crumbs Salt; to taste 1 ½ tb Butter Freshly-ground white pepper; Parmesan cheese; Olive oil; for drizzling

Preheat oven to 375˚F. In a buttered gratin or heavy baking dish, layer beets, onions and half of the bread crumbs, dotting each with butter and seasoning each layer with olive oil, Parmesan cheese, and salt and pepper, to taste. Finish with bread crumb layer on top. Bake, covered, 45 minutes. Uncover and continue baking 15 minutes more, or until top is browned and bubbly. Serve directly from dish.

Austrian Kale from: www.bigoven.com

1 large bunch Kale, washed 1 1/2 c Chicken stock or bouillon 1 Clove garlic, minced 4 md Potatoes, quartered 1/2 md Onion, coarsely chopped 1 Stalk celery, chopped 2 tb Oil Sour cream (garnish)

Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

Recipes of the Week - September 19th

Daikon Radish Preparation Tipsfrom www.whatscookingamerica.net

This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.

Raw Radish Salsafrom recipelink.com

1 cup radishes, finely chopped
1/2 cup sour cream
1 clove garlic, minced
1 tbsp. lemon juice, fresh
1/2 tsp. dill weed, dried
3/4 tsp. salt
dash pepper, freshly ground
parsley sprigs and radish slices, for garnish
assorted crudites, for serving

Combine the chopped radishes, sour cream, garlic, and lemon juice and dill weed; mix well. Season to taste with salt and pepper. Place into a serving dish, cover and chill 4 hours for the flavors to blend.

Garnish with parsley and radish slices and serve with assorted crudites.

Seared Ahi Tuna w/Wasabi, Beer & Soy Sauce & Julienne Vegetable Salad

WASABI SAUCE:
6 oz. soy sauce
6 oz. beer
2 tsp. Wasabi powder

TUNA:
4 oz. tuna fillet
3 tbsp. Cajun Spice
Sour Pickled Ginger (for topping, optional)

JULIENNE VEGETABLE SALAD:
1 red pepper
1 green pepper
1 purple pepper
1 carrot
1 daikon radish

WASABI SAUCE:
Mix soy sauce, beer and Wasabi powder well and let rest for 1 hour before serving.

JULIENNE VEGETABLE SALAD:
Slice all vegetables thinly, into matchstick pieces. Place in ice water for 2 hours, to curl. Drain before serving.

TUNA:
Cut tuna into 1 inch by 1 inch pieces. Coat tuna in Cajun spice. Place tuna in hot skillet for 30 seconds on each side for rare. (Cook longer for medium rare). Slice tuna.

Put some Wasabi Sauce on a plate, with Julienne Vegetable Salad next to it. Arrange sliced tuna on top of sauce, Serve with more sauce on the side. Top with sour pickled ginger, if desired.

Baked Acorn Squash

1 acorn squash, halved
2 tablespoons butter
2 teaspoons honey, maple syrup,

Syrup

2 tablespoons firmly-packed brown sugar
Salt and coarsely ground pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove fibers and seeds.

Add 1 tablespoon of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each squash half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

Recipes of the Week - September 12th

Garden Fresh Tomato Basil Sauce from:www.recipelink.com

1/2 cup crushed fresh garlic
1/2 cup extra-virgin olive oil
1 cup julienned onions
3-4 large or 8 medium fresh ripe tomatoes
1 pinch sugar
Salt to taste
Freshly-ground black pepper to taste
1/4 cup coarsely-chopped fresh basil

Add garlic and oil to a medium size sauce pot on low heat. Stir garlic often until evenly golden but not browned. Add onions and continue to saute until onions are sweet and translucent. Again being careful not to brown. In separate pot bring approximately 2 quarts of water to a boil. Prepare tomatoes by removing core and cut an (X) just through the skin on the bottom of each tomato using a small serrated knife. In a bowl prepare an ice bath consisting of 1 quart ice, and 1 quart cold water. Blanch prepared tomatoes in boiling water 4 to 6 minutes then remove from boiling water and place them in ice bath until cooled. Remove tomatoes from ice bath, peel off the skins and chop into 1/2-inch dice. Add diced tomatoes into garlic and onion mixture and turn heat up to medium temperature. Add salt, pepper, and sugar and cook for approximately 30 minutes. Remove from the heat and add basil to finish.

You can also add chopped eggplant, zucchini & peppers for a true Garden Sauce!
callped Apples & Cheese from:www.recipelink.com

1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. flour
1/2 tsp. salt
pepper to taste
dash paprika
1 tsp. Worcestershire sauce
dash

sauce
1 1/2 C milk
3/4 C fine bread crumbs
4 apples cored, pared and sliced crosswise
1/2 lb. American cheese, grated
2 Tbsp. butter

Heat oil; blend n flour; add seasonings and milk. Cook over low heat, stirring constantly, until smooth and slightly thickened. Line a greased shallow baking dish with 1/4 cup bread crumbs. Arrange alternate layers of apples and grated cheese in baking dish. Pour in sauce. Top with crumbs and dot with butter. Bake at 350 F about 25 minutes or until apples are tender.

Zucchini Pancakes from:www.recipelink.com

2 Eggs, separated
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Hot pepper, roasted, peeled, cored, seeded and diced
2 cups shredded zucchini, well drained
1 TBSP corn oil
Beat the egg yolks and stir in the flour, salt and pepper, add the chili, then the zucchini.
Beat the egg whites until stiff but not dry; gently fold into the zucchini mixture.
Beat the oil in a nonstick skillet over medium-high heat.
When hot, drop the zucchini mixture by tablespoonfuls into the hot oil. Cook, turning once, until lightly brown on both sides and cooked through.

Eggplant Salad

1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt

Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before serving.

Recipes of the Week - September 5th

CRUSTY POTATOES AND ONIONS BAKED WITH OLIVE OIL
1 lb potatoes, peeled, and sliced
2-3 plum tomatoes
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 cup olive oil
2 Tbsp tomato paste
1 ½ Tbsp water
1 tsp dried oregano
salt and freshly ground black pepper (to taste)

Preheat the oven to 400 degrees. In bowl, combine the potatoes, tomatoes, onions, and garlic.

In a bowl, beat together olive oil, tomato paste, water, oregano, salt, and pepper. Pour over the vegetable mixture and toss to coat well. Spread this mixture in a 12- by 7- by 2-inch baking dish or other 2 1/2-quart ovenproof shallow dish.

Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake 20 minutes longer, or until the potatoes are tender.

Notes: The onions and tomatoes caramelize and create an irresistible crust in this peasant-style casserole. All you need is a salad to round off the meal.

SKILLET POTATO PIE
1 1x/2 lb Red-skinned potatoes
1 Onion, chopped
Oil for frying
1/4 c Buttermilk
Salt and pepper

Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and chopped onion and season with salt and pepper. Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges.

DOUBLE POTATO CHOWDER

1 tablespoon butter or margarine
½ cup elephant garlic, diced
½ cup diced celery
½ cup diced carrots
1 teaspoon garlic, minced
1 ½ cups diced, unpeeled red potatoes
1 ½ cups diced, unpeeled white potatoes
1 can fat-free chicken or vegetable broth plus enough water to equal 3 cups
Pinch thyme
1/2 bay leaf
1/4 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley (to serve)

Melt butter in large saucepan over medium heat. Add leeks, celery, carrots and garlic. Cook until vegetables are tender, 5 minutes.

Add potatoes, broth, water, thyme, bay leaf and pepper. Bring soup to boil. Reduce heat and simmer, partially covered, 20 to 25 minutes, until potatoes are tender.

Remove bay leaf and stir in parsley.