from thatsmyhome.com 1/4 c. olive oil 1 lg. onion, chopped 1-1/2 c. celery, coarsely chopped 2 cloves garlic, crushed 2 c. peeled and diced eggplant 1 lg. red or green pepper, chopped 1/2 c. chopped black olives 2 tbsp. capers 4 lg. tomatoes, chopped 1 8-oz. can tomato sauce 1/4 c. red wine vinegar 1/4 c. sugar (or less of honey) 3 tsp. chopped fresh basil pepper to taste Heat oil in lg. fry pan – when hot, add garlic, onion and celery; sauté till soft. Add tomatoes, eggplant and pepper and sauté 10 minutes. Add rest of ingredients, lower heat and simmer for 20 minutes or more. Should be thick and condensed. Chill. Serve at room temperature with crackers or good Italian bread.
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This simple fresh curry paste takes only minutes to prepare. It envelopes sweet, golden chunks of butternut squash with a beautiful & savory green sauce in the time it takes the accompanying rice to cook. Try making it with any prepared curry paste for an even simpler dish. 1 winter squash, about 1½ pounds 2 tbsn. coarsely chopped shallots or yellow onion 1 tablespoon coarsely chopped garlic 1 tsp. peeled and coarsely chopped fresh ginger 2 green New Mexicans or Padrones 3 tablespoons plus ½ cup water ¾ cup coarsely chopped cilantro leaves/ stems 1 can (14 oz.) unsweetened coconut milk (1 ¾ c) 1 tsp. sugar 1 tsp. salt ¼ c. fresh thai basil leaves Trim off the stem and blossom end of the squash. Halve lengthwise and scoop out and discard the seeds & fibers. Cut into large chunks and carefully peel each chunk. Cut peeled chunks into 1-in. pieces. You will have about 4 c. Set aside. In a small food processor or blender, combine the shallots or onion, garlic, ginger, chilies, the 3 T. water, and ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients. You will have about ¼ cup bright green paste. Set aside. Shake the coconut milk can well. Spoon out ½ cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes. Add the curry paste and cook for 1- 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and heated through. Add the remaining coconut milk, the remaining ½ cup water, the sugar, salt, and butternut squash. Raise the heat to high and bring […]
from Sunday’s NYT magazine via basketeer Juli Berwald, who adds: I confess I didn’t have any bucatini on hand, and used penne, which worked fine. Katie’s note: We ate lots of simple pasta in Italy (for Slow Food Internatl.) with this sage/browned butter sauce. Perfect for these Italian turnips! Peel and dice 3-4 turnips into about 1/2 inch cubes. Melt 2 Tbs. butter in pan and sauté turnips until they start to turn brown, about 10 minutes. Add 2/3 cup of veggie or chicken broth, some white wine, and 1-2 Tbs. of chopped fresh sage. Cook about 10 more minutes until nearly all the liquid is absorbed. Toss in the cooked pasta. Add a little Parmesean cheese & buon apetito!
4 Servings — Low-fat 1 Tbs. olive oil 2 red bell peppers, cut into 2 x 1-inch strips 2 yellow bell peppers, cut into 2 x 1-inch strips 1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes 4 garlic cloves, minced 2 Tbs. chopped fresh basil or 1 tsp. dried 2 Tbs. chopped fresh parsley Polenta 4 cups low-sodium vegetable broth 11/4 cups cornmeal 1 Tbs. unsalted butter 1/4 cup grated Parmesan cheese Directions: 1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes. 2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat. 3. Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese. 4. Spoon mound of polenta on each serving plate and top with vegetables. PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER
Both greens recipes from epicurean.com Vegetarian Collard Greens collard greens olive oil chopped onion liquid smoke (optional) Creole seasoning or salt, white, black & cayenne pepper for seasoning Chop onion and sauté it in the olive oil. Add just a sprinkle of the liquid smoke to the oil before heating. Add the greens, still wet to the pot. Season with a liberal sprinkling of Creole seasoning or salt, white, black and cayenne pepper (to taste). Let them steam for a few minutes, then add hot water if it looks as though they may burn. Usually you only need about 1/4 to 1/2 cup. Cover and simmer for about 45 minutes until the collards are tender. Normally they are served with a bottle of pickled peppers in a shaker bottle. The hot vinegar is used to add more seasoning to the greens at the table. Mixed Greens Southern-Style 1 ham bone 1/4 pound salt pork, cubed 3 pounds collards, kale, turnip greens, and/or mustard greens Salt & freshly ground Pepper Boil the ham bone and salt pork in 6 cups water for 45 minutes. Wash the greens carefully, remove tough ends of the stalks, and chop up the rest along with the greens. Add to the pot and cook until tender, about 45 minutes. At that point the water should almost have disappeared and the salt pork will have melted away. Remove the ham bone and scrape any bits of meat back into the pot. Add salt and pepper to taste. “Save a ham bone to make this. The greens can vary according to what is available, but there should be a good proportion of collards. Southerners would serve in soup plates with hot corn bread to mop up what they call the pot liquor.”
6 cups cubed turnips 2 T. butter 2 eggs, beaten 3 T. flour 1 T. brown sugar, packed 1 t. baking powder salt and pepper 1 pinch nutmeg 1/2 cup fine breadcrumb 2 T. butter, melted Cook turnip until tender, drain and mash (by hand). Add butter and eggs and beat well. Combine flour, sugar, baking powder, seasoning and nutmeg. Stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top. Bake at 375 for 25 minutes or until light brown on top.
(sounds like something Mary Poppins would say, doesn’t it) 2 to 10 cloves garlic, peeled, and chopped coarse 1 or more hot peppers, stemmed, seeded, chopped coarsely 1/4 cup fresh oregano leaves (optional) 1 cup fresh parsley leaves (use more!) 1/4 cup red wine vinegar 1/2 cup olive oil 1/4 teaspoon salt Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to chop, but not too finely. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Great as a sauce with just about any meat or fish dis
from The Way the Cookie Crumbles 8 oz pasta 12 oz salmon salt and pepper 1 teaspoon grated lemon zest 1 Tablespoon olive oil 1 teaspoon lemon juice 5 oz evaportaed milk 1/2 cup pesto (recipe follows) grated Parmesan, for serving Bring a large pot of water to a boil. Once water is boiling, add 1 Tablespoon of kosher salt, and stir to dissolve. Add pasta and stir. Allow to cook to al dente, 8-10 minutes. Meanwhile, adjust oven rack to the upper-middle position. Heat broiler. Line a baking sheet with foil, and place salmon on the foil. Season with salt and pepper, and rub with lemon zest and olive oil. Broil until flesh is firm and salmon is no longer translucent, about 10-12 minutes. Remove from oven and sprinkle with lemon juice. Flake fish into bite size pieces with a fork. Set aside. When pasta is cooked, drain and discard water. Add the evaporated milk to the empty saucepan and cook until reduced to about 1/4 cup. Return pasta to the pan and stir to combine. Remove the pot from heat, and add the salmon and pesto. Stir to combine. Serve with additional lemon wedges and Parmesan cheese. Top with tomatoes if desired. Pesto 2 cups packed fresh basil leaves 1/4 cup pine nuts, toasted 5 medium garlic cloves, unpeeled 2 Tablespoons Italian parsley 1/4 cup extra virgin olive oil salt 1/4 cup grated Pamesan cheese “Bruise” the basil leaves in a food processor fitted with the dough blade (the one that’s not as sharp) for a few pulses. Replace with the steel (sharp) blade. Toast nuts in a small skillet over medium heat, stirring frequently, until golden brown. Add to teh food processor. Add the garlic cloves to the skillet and toast, tossing frequently, until the skins are toasted […]
2 cups of fresh basil, packed 3 cloves of garlic (more of less depending on how spicy you like it) ¼ cup of pine nuts ½ cup of extra virgin olive oil ½ cup of grated Parmesan cheese A pinch of salt and pepper to taste In a food processor, pulsate basil, pine nuts, garlic, and Parmesan cheese until everything is mixed in with each other. Slowly add extra virgin olive oil and pulsate again until everything is fully combined and incorporated. Season with salt and pepper. Enjoy!
Since we rarely give vegan recipes, thought some of you might appreciate this. From a customer. Tonight I made the turnips with veggie chickun (quorn style), organic white wine, and safflower butter with a pinch of salt and green garlic. You sauté the garlic and turnips (quartered or smaller if you like) in the butter until they brown a little. Add fresh rosemary, oregano, sage, as much as you like for flavor, then add the “chickun.” Toss and cook for a few minutes on medium heat, then add the white wine and cook down until you have a nice saucy consistency.
6 medium size fresh beets, about 1¼ lbs., tops removed 2 tablespoons butter 2 tablespoons minced fresh basil, or 1/2 tsp. dried basil 1/2 teaspoon salt Freshly ground pepper to taste 1 1/2 tablespoons chopped parsley Cook beets in boiling water until tender, about 25 to 35 minutes. Drain, cool slightly, slip off skins, and trim off tops. Cut into 1/4 inch thick slices and place in a saucepan. Add butter, basil, salt, and pepper, and cook until heated thoroughly. Turn into a warm serving dish and sprinkle with chopped parsley.
taken from www.cooks.com 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot.
Yield 2 to 3 servings Ingredients 2 tablespoons vegetable oil or light olive oil 2 tablespoons sliced almonds 1/2 cup finely chopped onion 3 large cloves garlic, finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sweet paprika 1/2 teaspoon red chili pepper flakes 3/4 teaspoon kosher salt 3/4 cup coconut milk 3/4 pound green beans, trimmed and cut into 1-inch pieces 1 teaspoon lime juice 2 tablespoons chopped cilantro. Method 1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish. 2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes. 3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes. 4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.
Shared by basketeer Amy Tharp Nylund from How to Cook Everything by Mark Bittman 4 medium beets (or 8 small) 1 fennel bulb 2 T olive oil 1 T freshly squeezed lemon juice 1 T minced fresh basil salt and pepper to taste Preheat the oven to 400°F. Wash beets well, then wrap individually in foil and bake, on a baking sheet, for 45 to 90 minutes (depending on size) until a thin bladed knife easily pierces one. While they are cooking, trim the fennel and chop it into 1/2 to 1-inch dice. Remove the beets from oven and plunge them into ice water until cool. Peel them and cut them into the same size dice as the fennel. Toss the beets, fennel, and remaining ingredients together and serve immediately.
from http://frenchfood.about.com 2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned &minced ½ cup butter (1 stick) ½ cup dry white wine 1½cups cooked white rice salt and black pepper Melt the butter over medium heat and add the fennel and leeks, stirring to coat with the butter. Sauté 5 minutes. Add the wine and cover, reduce heat slightly and cook for 30 minutes. Transfer the vegetables to a food processor, add the rice and process until very smooth. (For an even finer texture, pass the purée through a sieve.) Season with salt and pepper and serve warm. To serve: Garnish each serving with a sprig of the feathery fennel leaves. Can be made ahead and reheated in the top of a double boiler. Serves 6
From Local Flavors by Deborah Madison, and shared by basketeer Derek Stuart 3 large leeks, white part only 2 fennel bulbs sea salt & ground pepper 1½ tablespoons unsalted butter 1 bunch scallions (I say use some green garlic instead– K) ¼ c chopped fennel greens 1 teaspoon grated lemon zest 2 large eggs 1½ cups milk or half & half ½ cup grated parmesan or gruyere 1. Preheat oven to 375. Lightly butter 2-quart gratin dish. Chop leeks into 1/2-inch pieces & wash, separating the rings. Let them soak while you trim fennel. Slice fennel very thinly, including the core. Bring skillet of water to boil, add fennel & pinch of salt. Simmer about 2 min until fennel is translucent, drain. 2. Melt butter in wide skillet. Remove leeks from soaking water and add to pan with fennel. Season with 1 teaspoon salt and cook for 5 minutes over medium heat, stirring often. Add scallions and cook for another 5 minutes. Add fennel greens and lemon zest, salt, & pepper to taste. Scrape veggies into prepared dish. 3. Beat eggs and milk together and add 1/2 teaspoon salt plus cheese. Pour over veggies. Bake until top is browning, about 40 minutes. Let it rest for a few minutes, then serve.
Mediterranean Cookbook provided by our farmworker, Colin Peden 2 T. olive oil 1 onion, roughly chopped 2 fennel bulbs, thinly sliced 2½ c. chicken stock grated lemon zest of 1 lemon ¾-1¼ c. milk salt/pepper fennel leaves for garnish Deep fry lemon zest for garnish in ½” oil a few seconds until it changes color. Heat olive oil and cook onion on low for 5 minutes. Add fennel and stock and bring to a boil. Reduce to simmer for 20 minutes until the fennel is tender. Puree until smooth. Add milk until desired consistency is reached. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Serves 4.
(from basketeer Suzanne Geiger, who says, “my finicky 2-year-old loved these!”) 2 medium-large beets (steam til soft enough to puree) 1/4 c. applesauce 3/4 c. water 1/2 c. ricotta 1 ¼c. pancake mix Cooking spray 1 T. vegetable oil Puree together the beets, ricotta, and water; pour into good-sized mixing bowl. Add applesauce and pancake mix. Stir enough to mix it, but not overly so. Batter will be lumpy. Coat a griddle/non-stick skillet with cooking spray on medium-high heat. When hot, add the oil. Spoon the batter onto the skillet in less than 1/4 c. amounts for small pancakes. Cook as you would normal pancakes. These pancakes will turn out a beautiful magenta color. Can be frozen and dropped in the toaster for eating later. (Taken from the Deceptively Delicious cookbook, by J. Seinfeld)
1 head escarole, about 1 1/4 to 1 1/2 pounds 4 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 2 tablespoons pine nuts Bring 3 quarts water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes.When the escarole is tender, drain thoroughly and let dry. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking. Roughly chop the escarole. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well-cooked and very soft, about 5 minutes. Remove from the heat and serve immediately as a side dish (contorni) or allow to cool to room temperature to use in another recipe.
1/2 lb. young whole beets 3 thinly sliced leeks 1/2 t. ground pepper 1/2 t. cumin 1 c. beet stock 1/2 c. sweet raisin wine or muscatel Cook beets, drain, reserve liquid, and slice. Put them in a saucepan with leeks. In a mortar, grind pepper and cumin. Add to the leeks and beets. Then add stock and sweet wine. Pour this sauce over the vegetables, bring to a boil, then simmer till leeks are cooked The lovely deep color of this dish adds beauty to your table. Serve with chicken or game birds, with brown or wild rice
from Deborah Madison’s Vegetarian Cooking for Everyone, 1997 2 T. butter or olive oil 2 to 3 fennel bulbs, trimmed and quartered lengthwise Salt and pepper 1/3 cup dry white wine or water 1/3 cup freshly grated Parmesan Chopped fennel greens or parsley Preheat oven to 325 F. Steam the fennel for 10 minutes, then arrange in a baking dish large enough to hold the fennel in a single layer with butter. Dot with butter or olive oil, season (S&P) , and add the wine. Cover and bake for 20 minutes. Remove the cover, baste the fennel with its juice, then add the cheese and continue baking until the fennel is completely tender, about 10 minutes more. Serve with chopped fennel greens or parsley.
serves 4 4 skinless, boneless chicken breast halves 1/2 tsp salt 1/4 tsp freshly ground pepper 1 small bunch of sorrel (about 3 oz) 3 tbsp butter 1/4 cup chopped shallots 1 cup heavy cream (I used light soy milk) 1. Pound chicken breasts slightly to flatten evenly and season with half of the salt and pepper. Roll the sorrel leaves into a cylinder and cut crosswise into thing slivers to make about 1 cup. 2. Heat the butter in a large frying pan. Add the chicken breasts and cook over medium-high heat, turning once, until pale golden brown, about 2 minutes per side. 3. Add the copped shallots to the frying pan and cook, stirring, for 30 seconds. Stir in the sorrel, cream and remaining salt and pepper. Bring to a simmer, reduce the heat to medium-low and cook for 4 to 5 minutes, until the chicken is white but still moist in the center. From: The 5 in 10 Chicken Breast Cookbook: 5 ingredients in 10 minutes or less by Melanie Barnard and Brooke Dojny
Recipe and comments courtesy of basket customer Dawne Anderson Spinale 3 med. beets (3/4 lb.), trimmed and scrubbed 4 thin slices Italian bread, cut in half, or 8 slices French bread 1 small leek, white part only (or use 1015 onion, since you have it!) 2 T. chopped Italian parsley (or Thai Basil?) 2 T. white wine vinegar 1 T. extra- virgin olive oil salt & freshly ground pepper to taste 2 oz. Gorgonzola 1. Use your favorite method to cook beets. When cool, peel and dice or chop roughly in food processor. If you use the food processor method, your beets will stay on the crostini better. . . 2. Preheat oven to 350. Bake bread slices in single layer on baking sheet until crisp and golden, about 15 minutes. (You can also toast or grill.) 3. Slice leek lenghtwise into quarters, then thinly slice croswise. Transfer to a colander and rinse well to remove any sand. press out excess water. (You can also use finely chopped shallots. i bet green garlic would be interesting, too.) Press out excess water. In a bowl, combine the leeks, beets, 1 T. parsley, vinegar and oil. Season with salt & pep. 4. Spread each toast with some of the gorgonzola. Top with some of the beet mixture and sprinkle with remaining 1 T. parsley. Serve immediately. Makes 8 crostini for 4. (I think more . .
cut up about 2 pounds of yellow squash and one medium onion put in a saucepan with a minced clove of garlic and a teaspoon of salt add 1/4 cup water and bring to boil cover, reduce heat and cook about 20 minutes, until squash is tender drain well and mash mix with: 1/4 to 1/3 cup evaporated milk a tablespoon of butter a cup of grated Cheddar cheese 2 well-beaten eggs 1/8 tsp black pepper if the mixture is soupy, add some crumbled saltines to thicken it transfer to a greased casserole top with a mixture of 1/4 cup crumbled saltines, 2 tablespoons melted butter and 3 tablespoons grated cheese bake at 350 for 30 minutes until golden brown and bubbling
“This is what I do with the beets I get each week.” -Shea Brooks, basket customer 1 bunch of beets sliced ¼” slice 1 onion sliced thin french fried onions (optional) parmesan cheese creole seasoning s & p, olive oil, butter Layer beets and onions in a casserole dish, sprinkle each layer with parmesan cheese, creole seasoning, salt and pepper; drizzle with olive oil and dot with butter. Cover and cook for 45 minutes in 375º oven. Uncover, sprinkle with french fried onions (if using) and bake for another 15 minutes uncovered until casserole is bubbly.
from DOLCIDOLL You will need: 3 rashers of rindless bacon 1 leek a handful of baby spinach leaves 1 onion 2 cloves garlic 10 button mushrooms 1/2 cup single cream 1/4 cup white wine Olive oil Prepared Pasta What to do: Chop onions, leek, garlic and mushrooms. Julienne the bacon. Rinse the spinach. In a large frying pan, heat your olive oil and then add the onions, leek, garlic and bacon. Fry for several minutes until the bacon is browned. Add the mushrooms and fry for another five minutes or so. Splash in the white wine and season with salt and pepper. Add spinach. Let the white wine reduce by half, then add the cream. Stir well. Add to prepared pasta and serve immediately, topped with parmesan cheese.
Makes 4 6-ounce servings. In your blender, add: 1/4 cup sugar and 1/2 cup hot tap water, blend to dissolve sugar (use sugar to taste) 1 medium cucumber, washed, ends cut off (do not peel) juice of 2 large limes or 4 small limes 1 cup water 12-16 ice cubes Cut cucumber into 2″ cubes and add to blender along with lime juice and water. Blend until smooth. Add ice cubes, as many as needed to make the drink really “chilly.” Blend until drink is consistency of a smoothie. Pour into a wine glass and serve immediately. If you want to add some pizzaz, add one ounce of clear tequila for a refreshing margarita.
Serves 6, as a side dish 3/4 pounds beets with greens 1/4 cup pine nuts 2 tablespoons extra virgin olive oil 1/2 medium red onion, thinly sliced 2 cloves garlic, minced 8 ounces orzo pasta 3 ounces feta cheese, crumbled kosher salt & freshly ground pepper Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside. Peel the beets & slice them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit. Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.
From Edible Austin newsletter July 2012 1½ oz. watermelon-infused tequila* ¾ oz. Paula’s Texas Orange ½ oz. fresh lime juice Combine ingredients and shake with ice. Strain into a chilled cocktail glass. Garnish with small wedge of watermelon. * Combine 1 liter Republic Plata tequila and 8 cups watermelon in a large nonreactive container and roughly mash up watermelon. Cover and refrigerate for 48 hours. Strain through a sieve, reserving liquid.
From Kathy Freston: vegan, makes 4 cups 1 large watermelon radish, sliced into thin rounds 1 small white onion, sliced into thin rounds 1/3 cup orange juice 2 Tbsp extra virgin olive oil 1/2 tsp sea salt 1/2 tsp pepper (fresh ground) 2 Tbsp apple cider vinegar splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness) Directions: Slice your onion and radish. Place in a large mixing bowl. Add the remaining ingredients to the mixing bowl – toss well. Place in fridge to chill overnight. Serve!
from the Old Farmers’ Almanac Cookbook 4 medium-sized turnips 1 large onion 3 T. butter 3 slices bread Salt and pepper 2 egg yolks ½ c. cream Slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups boiling water, salt & pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for 30 minutes, then puree it. Reheat over low heat, stir in a mixture of the cream with the beaten egg yolks. Serve at once. Garnish with parsley and a little diced raw green garlic.
10 to 12 ounces fresh spinach, washed and torn into bit-size pieces 1/4 cup minced red onion 5 to 6 radishes, thinly sliced 2 hard-cooked eggs, 1 chopped, 1 sliced 2 to 4 slices bacon 1 to 1 ½tablespoons bacon drippings 1 ½ tbsp. sugar 3 tbsp. vinegar 1 tbsp. water ½tsp. salt 1/8 tsp. pepper Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Cook bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper.Refrigerate all ingredients until just before serving. When ready to serve, heat dressing just until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon. Serves 6.
Found online at countingsheep.typepad.com 1 pd (500g) Long Beans, washed and cut into 2″ long pieces 1/4 tsp (1ml) salt 1/2 tsp (2ml) sugar 1 TBS (15ml) dark soy sauce 1 TBS (15ml) Chinese RIce Wine like Shaoxing or dry sherry 2 TBS (30ml) water 2 TBS (30ml) peanut or canola oil 2 medium scallion or green onion cut into 1/2 inch pieces 3 medium cloves of garlic, minced 2 oz (56g) ground pork Bring water to boil in a large saucepan. Add the beans and cook for approx 1 minute, drain and rinse with cold water. In a small bowl combine the salt, sugar, soy sauce, rice wine. Heat wok or large saute pan to high and ad the oil. Add the scallion/green onion and the garlic and stir fry for 5 seconds, add the ground pork (if using) and fry for 1 – 2 minutes
from Better Homes & Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme, tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings. Herbed Warm Pasta Salad from Better Homes and Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme, tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings.
by sylvia fountaine, feasting at home blog January-5-2013 A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon, tossed with fresh arugula. 8 oz Linguine 2 ripe Avocados 3 T Meyer Lemon Juice 3 T Good olive oil 3/4 tsp kosher salt 1/4 tsp white pepper 2 whole garlic cloves generous handful arugula 1 tsp Meyer lemon zest Boil 8 oz Linguine in salted water. Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges. When Pasta is al dente- drain and place in a bowl. Toss pasta with avocado puree and a handful fresh arugula. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper. Prep time: 10 mins Cook time: 15 mins Total time: 15 mins Yield: 4 servings
From Food & Wine • 1/4 pound(s) sliced bacon, cut crosswise into 1/2-inch strips • 1 onion, chopped • 1 3/4 cup(s) canned crushed tomatoes (one 15-ounce can) • 3/4 teaspoon(s) salt • 1/4 teaspoon(s) fresh-ground black pepper • 1 pound(s) frozen cavatelli • 1 1/4 cup(s) arugula, stems removed, leaves torn in half (one 2-ounce bunch) • 1/3 cup(s) grated Parmesan directions 1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan. 2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt and the pepper and bring to a simmer. Cover and cook for 10 minutes. 3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. 4. Notes: Cavatelli Options: Look for cavatelli in the frozen-foods section of your grocery store. If you prefer, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli; they have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini. 5. Variations: Use 1 1/4 cups watercress or spinach, large stems removed, instead of the arugula. 6. Wine Recommendation: Barbera is unique among Italian reds in that it is fruity and very high in acid, yet has almost no tannins. These qualities make the wine remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera d’Alba for a delicious match here.
from CSA basketeer Michelle’s award-winning food blog, http://foodieisthenewforty.com/ I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor, along with a small spring onion, also from Tecolote. Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The (source) recipe calls for only 1/4 c of flour and suggests that the batter will be “almost a dry mix” at this point. But even after a full cup of flour, it wasn’t even close to being dry. So I did what most home cooks would do; I cheerfully ignored the recipe and started frying flattened spoonfuls in a skillet with a little peanut oil. It worked. Katie’s note: We made these last night. Topped with sour cream and oodles of diced garlic chives. I used about 7 squash and 4-5 eggs. Delicious!
Love this recipe from CSA basketeer and cooking master Kristin Schell, of The Schell Cafe 4-6 cups fresh spinach 1⁄4 cup toasted pine nuts 2 tbs fresh lemon juice (appx one lemon) 4 – 5 tbs extra virgin olive oil * 1⁄2 cup grated parmesan cheese salt & pepper to taste Squeeze the lemon into the bottom of a large serving bowl. Add olive oil and wisk until emulsified. Taste and add more lemon or olive oil to taste. Add salt and pepper. Gently tear spinach and add to the bowl. Top with toasted pine nuts and grated parmesan cheese. Toss and serve. *The general rule of thumb for making a vinaigrette is a ratio of 3:1. 3 parts oil to 1 part vinegar, in this case lemon juice. I like this dressing lemony, so I use a more equal ratio.
1 pound Swiss chard, rinsed well and drained 2 garlic cloves, or to taste, minced 1 tablespoon olive oil 1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat) vegetable oil for frying the tortillas twelve 7-inch corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp 2 1/2 cupsMexican-style tomato sauce 1/2 cup chicken broth 1 1/2 cups grated Monterey Jack (about 6 ounces) 1/2 cup freshly grated Parmesan Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste. In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the […]
3 cups sliced zucchini or other summer squash (about 2 1/2 lbs) 1 cup chopped onion 1/2 cup liquid– chicken or veggie broth 1/2 of a bunch of sorrel (1/2 lb?), stems removed 1 cup shredded sharp cheddar cheese 2 cups cooked rice (brown or white) 1/2 cup cottage cheese 1/2 cup tofu 1/4 cup italian seasoned dry bread crumbs 1/4 tsp black pepper 3 eggs 1. Preheat oven to 350 degrees 2. Combine first 2 ingredients in a pan. Cook until squash is looking tender. 3. Process the squash, onions and liquid. Pour over the rice. Process the cheeses, tofu, sorrel. bread crumbs, pepper, eggs. Pour over the rice. Stir to combine. 4. Pour into an oiled 13 x 9 baking pan. Bake for 30 minutes or until firm.
from The New Orleans Cookbook by R. Collin A Lenten dish, Gumbo Z’herbes was traditionally served on Good Friday. Legend had it that you would make as many friends as the number of different greens you put in the gumbo. No longer exclusively a Lenten dish, gumbo z’herbes is often prepared with meat, as in this recipe. Greens (as many of these as are available: a minimum of 5 is adequate, 7 is ideal!) 1 bunch collard greens 1 bunch mustards 1 bunch turnip greens 1 bunch scallions 1 bunch parsley 1 bunch watercress 1 bunch spinach 1 bunch beet tops 1 bunch radish tops 1 head green cabbage 1 bunch chicory 1 bunch carrot tops The Gumbo Base 1c. chopped onion ½ lean baked ham, cut into ½-in. cubes ½ lb. Creole (Polish, French garlic) smoked sausage, cut into ½-in cubes (pan grill briefly and drain fat) 1 large ham bone, sawed into 3- to 4-in lengths The Roux (you can also opt for Fiesta’s or Quality Seafood’s “Pat’s Roux” pre-made) ½ c. vegetable oil 2/3 c flour The Liquid and Seasonings 2 qt. plus 1/3 c. cold water 1 tsp salt ¼ tsp freshly ground black pepper 1/8 tsp cayenne 2 crushed bay leaves ½ tsp. dried thyme ½ tsp dried marjoram 2 whole cloves 6 whole allspice Wash all the greens thoroughly, trim off any touch stem ends. Place the damp greens in a heavy 3- 4 quart saucepan, add the 1/3 cup cold water, and heat on high. When the liquid starts to boil, cover the pan tightly, reduce the heat to medium, and cook the greens for 12-15 minutes, or until just tender. Drain the greens, reserving the liquid. Chop the cooked greens fine and set aside. In a large 7- to 8-quart heavy pot or kettle, heat the oil over high heat. Reduce the heat to low […]
Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and minced 1½ teaspoons ground cumin 2 teaspoons ground turmeric Two 3-inch cinnamon sticks 1/3 cup chopped dried apricots (or dates, raisins, cranberries) 1 can (14 oz) sliced, stewed tomatoes (or about 1 pound fresh, preferably peeled and seeded) 2 cups vegetable stock 1 cup cooked or drained canned chickpeas 8 medium carrots, cut into bite-size chunks 2 zucchini (or other squash), cut into bite-sized chunks 1 kohlrabi, cut into bite-sized chunks 2-3 cups romano beans, cut into bite-sized chunks (I used the whole bag from our basket, not sure of exact measurement) Salt and freshly ground black pepper 1 cup whole wheat couscous Directions 1. Put the oil in a deep skillet (I used a 5 QT chili pot) with a lid over medium-high heat. Add the onion and garlic, cook until soft. Add the ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes. 2. Add the dried fruit, tomato, stock, chickpeas, carrots, kohlrabi, romano beans and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender. 3. Add the couscous (stir in slowly to make sure all couscous is submerged) and cover about 5 minutes. Couscous should absorb liquid. Remove from heat, fluff couscous mixture, serve hot by itself or with a dollop of plain yogurt. If you have leftovers, serve cold over spinach for a cool summer salad.
adapted from Deborah Madison’s America: The Vegetarian Table, 1996 This is my (non-southerner Katie’s) favorite greens recipe. 3 large bunches mixed greens (chard, collards, turnip, kohlrab) 4 qts. water salt 3 T. peanut oil 1/3 c. (or more) raw peanuts 3 cloves chopped garlic 1/2 tsp. crushed dried red pepper chile vinegar Remove stems from greens and chop coarsely. Add greens to salted boiling water and cook to taste, “anywhere from 15 minutes to 2 hours, depending on where you’re from.” Really, 30 minutes should be plenty! Drain, pressing out excess moisture, and set aside. Heat the oil in a large skillet, add the peanuts, halved or chopped, and fry until lightly colored. Remove to a paper towel to drain. Add garlic to hot pan and cook for 1 minute before adding the crushed pepper and the greens. Toss them in the oil and cook until heated through. Add the peanuts. Taste for salt, and serve with chile vinegar on the side (if you have some—it’s also good without it).
vegan, makes 4 cups 1 large watermelon radish, sliced into thin rounds 1 small white onion, sliced into thin rounds 1/3 cup orange juice 2 Tbsp extra virgin olive oil 1/2 tsp sea salt 1/2 tsp pepper (fresh ground) 2 Tbsp apple cider vinegar splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness) Directions: 1. Slice your onion and radish. Place in a large mixing bowl. 2. Add the remaining ingredients to the mixing bowl – toss well. 3. Place in fridge to chill overnight. 4. Serve! From Kathy Freston
Adapted from the Splendid Table LIQUID 1 1/2 cups water 3/4 cup white vinegar 3/4 cup sugar 1 teaspoon table salt VEGGIES 3 c. grated carrots (about 8 carrots) 3 c. cups grated Daikon Combine the liquid ingredients in a saucepan and bring to a boil. Grate the veggies and transfer to a refrigerator container (I use glass to make sure it’s ultra-clean). Pour the liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.
Adapted from Bon Appetit Serves 4 3 medium tomatoes, halved 1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used all that was in the basket) 1 small onion, halved (eh, mine was medium) 6 large garlic cloves, peeled 2 tablespoons olive oil 1 tablespoon chopped fresh thyme or 1 teaspoon dried 4 cups chicken stock or vegetable broth 1/4 cup heavy cream (you can add more to taste, or skip this entirely) 3/4 cup (about 3 1/2 ounces) crumbled goat cheese ( I substituted this for the curly cress) Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones if you, like me, have a tiny oven. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Bring chicken or vegetable stock to a boil. Remove from oven and scoop into a large saucepan or soup pot. Add the rest of the vegetables, the thyme and then reduce to a simmer. Cook until onion is very tender, about 45 minutes (mine took longer). Cool slightly. Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper. Serve in four bowls, sprinkled with curly cress.
Outside of the Agro-industrial Pipeline by David Pitre Happy New Year! Here’s to Health and Peace for all of us. As always, we are excited about the coming year on the farm. One of the common traits successful farmers share is a poor memory, which allows us to specifically forget the trials, tribulations, and sore muscles of the past year while getting all giddy about the fresh young plants in the greenhouse ready to go in the ground. It’s wonderful to be able to start fresh each year. As many of you know, we have struggled with water issues on our farm. This year we are starting to develop for farming new land about 12 miles east of us. We have planted onions there and hope to grow some of our potatoes, melons, and winter squash. The soil there is wonderfully rich and water appears to be plentiful. We are very thankful that the opportunity for the new land arose and that we are making it work as a new farm. You, our CSA members and regular farmers market shoppers, may not know it, but you are doing something radical. You are supporting and investing in a relationship that flies in the face of the anonymous global marketplace. You are creating a direct connection between the growing of the food that sustains you and your family. It is a personal relationship built on trust and respect. As we make decisions on the farm, and grow and harvest produce, we have many of your faces in our minds. It is similar to the visions of family or friends you hold as you cook in your kitchen. You have their health and happiness in mind as you cook, and it guides how you do it. This gives great meaning to what we […]
The first month of the new year is coming to a close, and a soggy, fecund close it is. Photos of Decker Creek and most of Tecolote Farm flooding have been astounding many of you. Living on a perennial creek quite literally has its Ups and Downs! We have seen the creek rise like this several times in the 19 years we’ve lived here, but last Wednesday night’s rain took the prize for the most rain we’ve ever had in 24 hours. We topped 6 inches here at the main farm, and the River Farm in Bastrop County had closer to 7 inches! The vegetables are out of the flood plain, though, by design, so we were able to come to market last Saturday with an abundant supply of greens, roots, herbs, and broccoli. We’ll be back again for the first Saturday of February at the downtown market. The Swiss Chard is more beautiful than ever, with its rainbow of Bright Light colors fully saturated in the overcast wet environment. Hurray for replenishment! [nggallery id=1]
Why I’m returning by Lorig Hawkins, Tecolote Farm Manager-in-Training On the last day of 2011, I proudly put my first full farm journal on my bookshelves. I was so giddy and proud at the fact that I have been farming, or rather, learning how to farm, for a year! You see, from the moment I knew this work was for me I have documented every moment I have spent farming. For all you super geeks out there you will be happy to note I have gone one step further and after re-reading my notes I have indexed everything into topics that I can then reference in a larger notebook. Whether it was at Urban Roots, Tecolote Farm, or any other farm I’ve visited, I’ve made a point to write down everything I could remember from that day, as small as it seemed. Because believe me, if you listen closely, are aware, and work really hard to see the bigger picture and make connections, you learn something extremely valuable every time you step foot in the fields. And I couldn’t be more fortunate to have the opportunity to learn from David and Katie at Tecolote. He may say it flippantly or in passing but David will make comments that will guide you forever as a farmer; you just have to be listening. And guys, I’m listening and writing it all down! And as I shelve that first year notebook I eagerly pick up the next one, labeled 2012. This year I will continue at Tecolote for their regular spring/summer CSA season. I am returning for more, hungry to learn, hungry to work and sweat and ache, and hungry to continue meeting people who care about their food, and their farmers, and care about making it all accessible. I am so excited […]
1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel 4 cups (packed) baby arugula 1 cup halved cherry tomatoes Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Now taking 2012 CSA sign-ups! 2012 CSA Subscription Agreements coming soon (within the next two days)- email me at firstname.lastname@example.org beforehand to reserve your spot for our award-winning, long-standing vegetable delivery service! Wendell Berry and Wes Jackson at the Paramount Stateside Theater last night was a lovely way to end a weekend full of a slow, soaking, stuck-in-the-mud kinda rain. I’d like to pay tribute to both of them and the poem which Edible Austin’s Marla Camp asked Wendell to read last night: Water from Farming: A Handbook by Wendell Berry I was born in a drouth year. That summer my mother waited in the house, enclosed in the sun and the dry ceaseless wind, for the men to come back in the evenings, bringing water from a distant spring. veins of leaves ran dry, roots shrank. And all my life I have dreaded the return of that year, sure that it still is somewhere, like a dead enemy’s soul. Fear of dust in my mouth is always with me, and I am the faithful husband of the rain, I love the water of wells and springs and the taste of roofs in the water of cisterns. I am a dry man whose thirst is praise of clouds, and whose mind is something of a cup. My sweetness is to wake in the night after days of dry heat, hearing the rain.
We had a wicked 22° wake-up last Friday morning, which gave us quite a scare. Although we had much of the field covered in anticipation of the low 30s, we couldn’t possibly have covered everything. The cucumber and squash plants were flattened, and any pepper and eggplant rows we hadn’t covered were toast. Everything suffered a little-even the cold-hardy beet and turnip tops were cringing, but as you can see from today’s basket, plenty survived with nutritional and aesthetic radiance. Our fear was that the head lettuces would be history, but just look at that romaine! We’ll have red iceberg for you next week, and probably beets as well. As my father, a lifelong citrus farmer, tells us, “You know you’re the biggest gamblers there are.” That’s farming. But the payoff is worth it at dinnertime. Our eldest, Zachary, will come home from India next Sunday. We are daydreaming of our first meal all together again, sharing life over dinner.Thanks for your support & appreciation of good food. Now, may the freezes be light and the baskets be heavy. October 24, 2011 Welcome to the First Ever Fall Tecolote Basket Season! “Wonder of wonder, miracle, miracle!” Here we go with our first-ever Fall CSA at Tecolote Farm! It didn’t seem like such a bad idea at the time: taking July off of our regular basket season to celebrate our two eldest children’s graduations from High School and Middle School, to show them that even farm kids can occasionally have a summer vacation worthy of a first day back –to-school essay. It didn’t seem like such a bad idea that we would make up for this lapse from real life by having a Fall CSA season. But then September was in the 110s, or at least never below 95. Not a […]
Local Food Fair to celebrate Austin’s CSA farmers, local farmers markets, and other ways to get locally-grown food! Kick off the inaugural national Food Day a day early with a Local Food Fair in the pecan tree-shaded two acre yard behind Third Coast Activist Resource Center at the wonderful 5604 Manor Road Austin, TX 78723. Our farm will be set up there with information on our CSA and some produce for sale. Other CSA farms and farmers market reps, along with local delivery services, will be there to answer questions about their services. Music by the Kudzoo Brothers will keep our toes tapping. Cooking demonstrations on the hour at our sponsors, the Sustainable Food Center‘s tasting tent. Let us know if you’re coming with an RSVP here at the Food Day website!
1 Tbsp. olive oil or unsalted butter 1/2 medium onion, finely chopped 1 head of fresh garlic, diced 1 carrot, cut into small dice 1 cup French green lentils or other lentils 1 bay leaf 1 14-ounce can diced tomatoes, w/ liquid 1 tsp. salt & dashes black pepper Fresh greens, cut into strips (chard or spinach) 1/3 cup raw rice 6 cups water or broth, or a combination 1 tsp. red wine vinegar In a large soup pot, heat olive oil /butter and then sauté the onion, garlic and carrot, stirring occasionally until vegetables are soft (about 5 minutes). Add greens and continue to sauté for another 5 minutes or so. Add lentils to the pot, along with bay leaf, tomatoes, broth, salt and pepper. Simmer for about 20 minutes. Add the rice, stirring to blend well, and continue to cook for 25 more minutes until the rice and lentils are cooked. Adjust the seasoning, and add the vinegar. Serves 4-6. courtesy Marilyn Scher
After some weary years of wrestling with water lines and digging trenches for buried pipe and electric cable to a new small production well at our original Webberville farm, we are going to Hawaii going to do it again! At the new River Farm in Utley, Bastrop County, down on the Colorado River, about 12 miles east of our current farm. The well-diggers were there all day yesterday, and are at it again today, trying to find a good, dependable source of well water for us for many more decades of organic vegetable production. Fingers crossed, hopes high, looking for water when it’s oh-so-dry. We welcome all well-wishers (haha), prayers, hopeful thoughts, thunderstorms, etc.
We hope you have all survived the hottest, driest central Texas summer in recorded history! While our plans to take the kids on a road trip to the mountain ranges of Colorado, Wyoming, and Montana preceded knowledge of the horrendous summer that lay ahead, in retrospect we feel very fortunate that we weren’t picking okra in 107° all July!! I know many of you missed the okra, melons, tomatoes, sweet peppers and cucumber-melons that late summer baskets bring, but have no fear: we’ll be doing summer season as usual starting again in 2012. The real question on everyone’s mind, though, is: “Will there even be a fall season in this dratted weather, and, if so, when will it start?” We planned and were excited about a fall CSA (our first ever), so we plunged right in- despite the daunting late August/early September weather- and got seeds started in plug trays (in the cooler!) and transplants in the hot ground. We wanted to start the first week of October, or last week of September. It has been an act of hope planting into hard, dry ground full of clods, and keeping the soil moist enough to entice germination and continued life. We sent Zachary, our eldest, up to Jarrell one day with the truck and trailer to purchase 3 round bales of corn stalks for use as mulch. The newly-transplanted peppers and eggplants wouldn’t have survived without protection, and there was not a stalk of untreated hay or straw to be had within all surrounding counties. Corn farmers who lost their crop still baled the stalks to sell for feed to hay-starved livestock, beneficial at least for caloric value. So, the short answer is: “Yes, we still plan to do a Fall CSA, and hope to start in mid October.” The […]
We had big hopes for this fall: our first ever Fall CSA season and the development of our new raw land down on the river into farmland. Our water woes will be greatly diminished when we can farm on land with a better water source. Oh how we miss the days of our hand-dug well chugging through drought years without missing a beat! For now, though, there is but one hope: the return of RAIN to our soil. Without rain, fall crops will wither in the endless heat and hot ground. Without rain, mesquite abatement and deer fence construction on the new land will be nearly impossible. We’ll keep going, as other area farmers have done all summer, because Texas farmers are tough, and fairly hardened to the cruel weather. But I don’t know if we’ve ever wished for the end of August to signal the end of summer so badly. The shade cloth-covered greenhouse is full of baby vegetables wanting to make their way in the world. September can go either way, but I’m all for making it as different from August as it ever gets. Get out your dancin’ shoes- there’s a 20% chance of rain Friday-Sunday -and let’s all bring that rain to Texas!
We will be inspired and refreshed for our first ever Fall basket subscription service- hope you can participate!
[slideshow] photos courtesy of ACC photography student Chelsie Ybarra We will still be at the Austin Farmers Market Downtown and the Cedar Park Market on Saturday, July 2nd, then we’re loading up the kids for a 4th of July food fest with friend and farmer Loncito, of Loncito’s Lamb fame, before heading out of town for a little graduation (wow, you grew up fast!) celebratory road trip. The kids sure are growing up fast, and farm life doesn’t leave much time for summer vacations. Our kids work hard right alongside us, and we’re treating them to a real summer vacation this year for a change: a little road trip, complete with camping and backpacking in cooler elevations! In spite of the relieving effect of last Tuesday night’s wonderful, seemingly miraculous one inch rain, I still think we picked a good year to let the fields rest in July and August, and take up again in September. What a summer we’ve had already, and here Tuesday, June 21st’s Summer Solstice supposedly just marked Summer’s First Day. Ha! Although we don’t have too many summer crops planted, we do have a few that were intended to help us get through our CSA deliveries. Well, they were a little late in making, so come down to the market for the only tastes of Tecolote Summertime you’ll have this summer! David and I will each bring a taste of TOMATOES and tomatillos, and we’ll have just a sampling of gorgeous purple eggplant. Still lots of great late spring goodness happening too-here’s what you’ll find on our tables at the Cedar Park Farmers’ market (Lakeline Mall parking lot, behind Sears and Dillards) and at SFC Farmers Market Downtown (I’m at 5th/San Antonio corner of Republic Square Park). Please check out our Facebook Page and like […]
Took seven of us almost three hours to pick all the green beans the other day. Hot- 104 degrees yesterday- when the first relatives came in to celebrate the two graduations happening this and next week. Here’s the cloud that ended the 104 degree day, and the kids who played below it. 8th grade and 12th grade graduations coming up- big times around here. I forgot to take a picture of all the green beans and romano beans in the cooler. Hundreds of pounds! Thanks to Texas French Bread, Monument Market, Eastside Showroom, and Farmhouse Delivery and Greenling for taking some of these off our hands! Also, our CSA customers have been ordering extra! There will be lots more for YOU at the markets this weekend!!
Whether you’re visiting Farmer Dave at the Cedar Park Farms to Market or Katie at the Downtown market, you’re sure to find the prettiest, crispest, tastiest, freshest produce anywhere. And, if that’s not enough, it’s certified organic and certified good! Let us hear from you if you want us to continue at Sunset Valley…[slideshow]
You can find us at three Saturday farmers markets starting May 14th. All three go from 9 am to 1 pm, but be sure to arrive by 10:30 a.m. for the best selection. You can find us at the downtown Austin Farmers Market, the Cedar Park Farms to Market at Lakeline Mall, and back again at Sunset Valley Farmers Market, We’ll be bringing gorgeous red turnips like those pictured below, as well as our wildly beautiful Tecolote “Fiesta Beets”~ a riotous color splash of golden, blood red and hot pink Chioggia beets in mixed bunches. Salad mixes and large leafy greens are still here- enjoy them before the summer devours their splendour! In addition to beets, turnips, watermelon radishes, DAIKON radishes, escarole, radicchio, flat-leaf parsley and lots of leafy greens, we are still selling some of our hand-drilled birdhouse gourds. If you’d like to pre-order some of these lovely garden adornments or would prefer some gourds without amendments, email us at the farm at tecolotefarm at g mail dot com and we’ll set some aside for you. Lebanese summer squash are coming in like wildfire, and they are super tasty in all their thin-skinned flavor. Our friend Emmett Fox at Asti likes to slice them thinly on a mandolin, long-ways, and dress them a ricotta salata, lemon, oil, and basil-mint drizzle. Simply divine. Please come find us at a market this coming Saturday! We’d love to share the freshness of the garden with you.
The summer heat is early upon us this year, and the ground cries out for rain. Luckily for us, our new well is trickling a steady stream into the holding tank and allowing us to irrigate as needed. The crops are still vibrant and beautiful, as can be seen from CSA customer Christina’s photo stream or local food blogger Kathryn’s Austin Gastronomist post. Quality comes through, from the color and moisture of the fresh delivered vegetables right on through to your healthy diet and body! We have about 6 spots left on one of our CSA routes- and only 10 weeks left in the spring/early summer season to enjoy it!
It’s amazing what gets done when it just has to. Farming takes up pretty much 8 days a week these days, yet there’s still college and high school applications to do for graduating 8th and 12th graders, still Slow Food happy hours to prepare, still sleep to be had when the getting’s good. Getting into the 21st Century this spring has been keeping me busy too- what with Facebook and Twitter and this new website, I’m learning the ropes the regular way: by doing. It’s always nice to get a little help, though, so Addie Broyles’ CSA Openings article in the paper today was a pleasant surprise. It’s true that we have about 10 more spots available for this season, most of them on our Wednesday route (that’s you, South and East Austin, Travis Hts., Zilker, and Westlake!) We’ve had an unbearably long waiting list for most of our time in Austin, and here’s why: In today’s basket, for instance, subscribers received sweet mustard greens, escarole, turnips (the really good ones), beets, heirloom radishes, spinach, a huge bag of spring baby lettuces, a spring onion, green garlic, shallot scapes… and that was just today, their third week of deliveries. Quantities are ample, vegetables are beautiful, life is working (even if it is 8 days a week!)
Spring goodness is in full swing here at the farm. We’re headed to two farmers markets this Saturday (Cedar Park and Austin Downtown) with so much goodness. Even though it would be easier to run a farm stand here on the farm, we thoroughly enjoy mixing it up at the markets and making our produce accessible to more people. We found a Mustard green that is much sweeter than any of the American or European greens. It’s sweeter and not quite as pungent. Great flavor. Kale and Collard Greens will be in ample supply. Traditionally, a lot of these greens were a spring tonic after a winter of heavy foods (meats and cheeses). Try a white bean-sausage & kale soup. Also, try to get your hands on one of our gorgeous, huge ESCAROLE, with beautiful blanched hearts and weighing in at a few pounds each! Have you checked out our heirloom LEEKS? They’re big, blue, and beautiful this year. Several varieties of heirloom radishes will grace our tables, and both freshly-dug (not yet cured) GARLIC, and also young, no need-to-peel GREEN GARLIC. Our salad mixes are tender and come in two flavors: Euro Mix~heirloom lettuces mixed with baby Italian cutting chicory and arugula and a blend of heirloom baby lettuces. One more week til we have our baby carrots and red beets. Radicchio and kohlrabi looking good for next week. Fennel not too far off either.
If you are interested in sharing and receiving recipes using the vegetables we grow, you can join our Yahoo listserv. All messages will come to the moderator first for approval, so you won’t get all those accidental replies to all! Here’s the link to join: Click to join tecolotefarm Hope you’ll come out to the farmers markets starting up again in mid-October.
April 1: CSA starts! Join today to get in on one of the final slots. Our Friday first day is April 1, Monday’s is April 4th April 2: Return to Cedar Park Farmers Market for the first time in 2011, and to Austin Farmers Market Downtown for our second week of the season. We’ll have heirloom spinach, snow pea tendrils, green garlic (a red heirloom variety), beautiful heads of Romaine, and more April 10: ATX Food Swappers meet at Tecolote for a one-of-a-kind food sharing experience. Tickets are required for this event. Please get directions and RSVP if space is still available here. April 17: Katie is the featured speaker at the culminating event of the Journey with Food series . This one hour event is free and open to the public. It takes place at the First UU Church at 4700 Grover Avenue, and is broadcast on cable TV channel 10 later in the day. More details here. April 21: Slow Food Austin Happy Hour here at the farm from 6-8 pm. Small donation to Slow Food at the gate. Should be beautiful then, as it is now. As you can see, folks, April is looking mighty busy above and beyond the work of actually growing all this good food, so we will wait until early May to host our Annual CSA Members Potluck and Farm Tour.
First week back at the farmers market today. Thanks for coming, y’all! Sold out of our tasty spinach and green heirloom garlic in no time. Couldn’t BELIEVE the excitement over our tender Snow Pea Tendrils- we’ll definitely do those again in the future (and hopefully, next week!) So good to see all of our old friends, and meet some new ones. Since we only brought a sampling of the bounty soon to come, we had lots of time for chatting and catching up- what a treat! Even got to snuzzle with babies and take a stroll through the market.
We are joyfully returning to the farmers market March 26, 2011 with delicious heirloom SPINACH, tender SNOW PEA TENDRILS, and fresh and tasty GREEN GARLIC. I will be downtown at the Austin Farmers Market on 4th St. (at Republic Square Park). The fields are beautiful and ready to deliver a great myriad of root vegetables and leafy greens for the next couple months to come. Ahhhhh, spring.
We are so excited about the potential of our brand-spankin’ new website! Recipe searches, announcements, photographs, online payments~ the possibilities are endless. As the first vegetable delivery service in all of Texas, we operated for over a decade with a waiting list 3 to 5 years long. Having a website sounded like little more than a vehicle to ensure our waiting list grew to an unmanageable length, and we avoided it like the plague! Now there are more than a few farms offering their own Community Supported Agriculture (CSA) operations, and almost just as many other businesses re-selling various farms’ goods and wares. While we intend to retain the quality we’re known for, we’ve expanded somewhat and are happy to offer CSA memberships with no wait for the first time ever! Word of mouth and the taste of our produce still have the phone ringing with “How Can I Join?” inquiries, so we want to make it easier for you to get answers to your questions here on the website. We decided to “go public” with it even though it’s a work in progress. Hope you enjoy watching the modernization of Tecolote Farm. Don’t worry, though: the vegetables will retain their timeless, Old World “fresh from the garden” quality!