Summer Share Seventeen September 10th 2024
Important information:
- Thanks to all who enrolled for a winter share; there are still shares available.
Invoices for balance due Oct 1st will be sent next week.
First biweekly share is November 7th; an earlier start this season!
First monthly share Nov. 21st.
- This is an odd biweekly share for the suburban sites.
- Great job on box returns!
Farm News from Jane
The cold nights have passed for a while but I guess it’s time to prepare for the change of season; changing the furnace filter if you have forced hot air like I do. I’m not quite ready to begin the heating season. Opening and closing windows still works well to adjust to the warm or cool nights. It’s just a bit chilly getting out of bed some mornings! But it will seem even more like autumn when you open your share box this week; winter squash! Not the variety we anticipated but as the Carnival were just coming out of the field as it started to rain this morning it was perfect! They are a pretty speckled colored squash which looks more like an ornamental gourd. And it will keep on the counter as a decoration for a few weeks but do enjoy eating it as it is sweet and creamy. The transition continues from summer produce to autumn fare. The sweet corn was not mature for this week’s share but there will be more next week. And more beans next week also; probably the last of the season. Fresh kale is coming and spicy salad greens in the next few weeks. There will be a winter squash variety in each of the rest of the summer shares. It’s fun as we transition to new “families” of veggies. The fruit shares have also transitioned to autumn with apples and pears. We hope to have Concord and Niagara grapes even though they are a “tree” fruit. They are local varieties that have been grown in the WNY fruit belt for many generations. The day length continues to shorten faster than I can adjust.; especially the mornings. I enjoy rising early but it seems like my body is saying “It’s still dark- night time; just roll over and go back to sleep!” but the harvest continues for another couple of months so we get up and “at’em”. The cows have been much more active with the cooler weather and the deer are out in the morning and evening crossing the road along the way between farms. Their “season” is coming also. The doe with her twin fawns that I see on a regular basis is now accompanied by a buck with a nice set of antlers. The goldenrod is in full bloom and brightens up the roadsides. The maples are showing some orange and red leaves at their tops and soon the Sumac will begin to turn red. So much beauty to anticipate enjoying as the season changes. Hope that you’ll enjoy the first of the winter squash. I know that I will! Don’t lose out on yummy winter delights; sign up for your winter share. Peace and joy, Jane
Produce: White potatoes Garlic Leeks Carnival squash
Cone cabbage Bell peppers Eggplant Tomatoes
Produce tips:
– Leeks need to be rinsed under running water after slicing them lengthwise or sliced into rings and then soak in a bowl of cold water. Sandy soil gets trapped between the layers as they grow.
– Carnival squash is a “kissin cousin” to the acorn but is denser and creamier. Bake or slice into rings or wedges and roast in the oven or on the grill. If roasting drizzle or baste with olive oil prior. Substitute for Acorn squash in recipes.
– Tomatoes are fewer due to the cold temperatures. Hopefully, as the days and nights warm back up we’ll have a few more to harvest next week.
Fruit Share: Gala apples & Bartlett pears and a few Sweet Maia apples
– Gala apple; One of the most widely-grown apple varieties, with a sweet pleasant flavor, and good keeping qualities.
– Sweet Maia apples are a Midwest Apple Improvement Association variety grown locally in Albion. It is a summer apple with Fall qualities, harvested before Gala and originating from a Honeycrisp x Winesap cross. With its candy-like sweetness and carmine-colored peel, Sweet Maia® branded apples are perfect for snacking. Our grower planted this variety a few years ago and they are just beginning to come into production. They have asked us to trial them to our CSA fruit share members to let them know about the new variety. They are as delicious as they are beautiful. Enjoy and any comments are welcome. They are not available for purchase this year.
– The Bartlett pears are green, both in color and ripeness. They will turn a golden yellow and soften when ripe. They should be ripe before using in recipes.
Recipes
ROASTED CONE CABBAGE
This is an easy recipe for this buttery sweet crunchy cabbage.
Cut one cabbage in half and drizzle it with olive oil, salt, pepper, and sprinkle with some cut up onions and roast for about 20-30 minutes at 350 degrees. Then you can sprinkle some grated parmesan cheese on just before they are done and let melt in the oven. Serve immediately.
Recipe from freshorganicvegetables.com.
MEDITERRANEAN COUSCOUS CABBAGE ROLLS
4 1/4 cups water, divided; 8 large Savoy or green cabbage leaves; 31/4 teaspoon salt, divided; 1 cup whole-wheat couscous; 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced; 4 cups chopped plum tomatoes; 2 teaspoons red-wine vinegar; 1 teaspoon sugar; 1/4 teaspoon ground cinnamon; 1/3 cup crumbled feta cheese; 3 tablespoons chopped Kalamata olives; 2 tablespoons chopped fresh mint, plus more for garnish
Bring 2 1/2 cups water to a boil in a large skillet. Add cabbage leaves, cover, reduce heat to medium-high and simmer until softened, about 5 minutes. Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in, a small saucepan. Stir in couscous, cover and remove from the heat. Let stand for at least 5 minutes. Transfer the cabbage leaves to a clean work surface to cool. Discard the water and dry the pan. Heat oil in the skillet over medium heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, vinegar, sugar, cinnamon, the remaining 1/2 teaspoon salt and the remaining 1/4 cup water. Cover and cook, stirring occasionally, until the tomatoes are mostly broken down, 8 to 10 minutes. Meanwhile stir feta, olives and 2 tablespoons mint into the couscous. Mound about 1/2 cup of the couscous mixture at the stem end of each cabbage leaf. Roll into a bundle, tucking in the sides. When the tomato sauce is ready, add the cabbage rolls seam-side down. Cover and cook until the rolls are hot all the way through and the cabbage is very tender, 5 to 8 minutes. Serve the cabbage rolls topped with the sauce. Garnish with mint, if desired. Makes 4 servings
VEGAN CORNED BEEF & CABBAGE
5 cups water, 1 tbsp salt, 1 tsp pickling spice, 1 tsp mustard seeds, 1 tsp coriander seeds, 1 leaf bay leaf, 1 small beet or 1 tsp brown sugar and a few drops of red food coloring, 2 14 oz packages tofu or tempeh, or seitan 1 small Cabbage, 4-6 small Potatoes, 3-4 medium Carrots
Basic vegan corned beef:
Make a flavored brine by adding water, salt, pickling spice, mustard and coriander seeds, a bay leaf, and a beet to a medium-sized pot. Boil the brine for about 10 minutes to get the spices to release flavor. Add thinly sliced tofu (or another meat alternative). (Cut about 1/4 inch thick). Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes. (or cover and put in the fridge until you are ready to bake). Preheat your oven to 375°F (190°C). Bake the tofu on an oiled cookie sheet at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges. (exact cooking time will vary depending on moisture level and thickness of tofu or vegan “meat”). Serve with cabbage and potatoes, mashed potatoes, or use as sandwich “meat” to make a vegan Ruben.
For a vegan corned beef and cabbage meal: 1 small Cabbage, 4-6 small Potatoes, 3-4 medium Carrots
Wash and cut the desired vegetables into big pieces. Add potatoes, carrots, and cabbage, plus and an additional cup of water to the brine once the tofu has been removed. Simmer the vegetables covered with a lid for about 30 minutes until potatoes are soft in the middle. Remove from the cooking water and serve with the baked vegan corned beef. Recipe from thehiddenveggies.com
CONED CABBAGE SALAD WITH PISTACHIOS
Half of Conehead cabbage, 1 small red onion (or half of a medium onion), ⅛-¼ cup pistachios, 1 small bunch of dill, 1 small bunch of chives, 1 tbsp sour cream, 1 tbsp mayonnaise, ¼ tsp salt (or to taste)
Remove an outer leaf (or two) from your cabbage. Slice in half. Chop half of the cabbage into 1-inch squares. Transfer to a salad bowl. Chop onion into small squares. Add to salad. Chop dill and chives into very small pieces. Add to salad. Add mayonnaise, sour cream, and salt to the salad. Mix well making sure there are no clumps of sour cream left. Set aside. Chop pistachios and add to the salad. Mix well. Let rest for half an hour. Serve. Notes: Adding chopped pistachios at the end makes it easier to mix the salad well initially but they can be added in before adding the mayonnaise and sour cream if desired. Cabbage keeps well in the fridge so the salad can be made again a week later if you are using just a half of the cabbage.
Recipe from: https://emkayskitchen.com/
INSTANT POT VEGAN CABBAGE SOUP
3 cups coarsely chopped green cabbage, 2 ½ C vegetable broth, 1 14.5 oz. can diced tomatoes, 3 carrots, 3 stalks of celery, 1 onion chopped, 2 cloves garlic, 2 T apple cider vinegar, 1 T lemon juice, 2 tsp. dried sage
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Recipe from Allrecipes.com
EGGPLANT BASIL SANDWICHES
1 firm, slim medium eggplant, peeled and cut crosswise into 1/2-inch-thick slices (about 4 cups or 20-24 slices); kosher salt; 1 package (8 ounces) light cream cheese, softened; 1+1/2 cup minced fresh basil; 3/4 cup soft bread crumbs; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 large eggs; vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 teaspoon salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 teaspoons on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8-inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225-degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. This recipe is contributed by Abby Mandel and is from her book, Celebrating the Midwestern Table. Makes 8-10 small sandwiches. Recipe from Abby Mandel
IMAM BAYILDI (Classic Turkish Stuffed Eggplant)
2 medium eggplants; 1 pound coarsely chopped fresh tomatoes or 1 can (14 ounces) chopped tomatoes; salt; 6 tbsp olive oil, divided; 3 tbsp sugar; 2 large onions, thinly sliced; 1 tsp ground coriander; 1 pepper, thinly sliced; black pepper; 2 garlic cloves, chopped; 4 tbsp chopped fresh cilantro or parsley, divided
Cut stems off eggplants and slice them in half lengthwise. Make a few slashes in the cut sides, sprinkle them very generously with salt, and set them on paper towels, cut side down, for at least 30 minutes. Heat oven to 375 degrees. Rinse salt off eggplants and dry them well with towels. Heat 3-4 tablespoons olive oil in large skillet over medium flame. Add eggplants, cut side down, and cook them 5-7 minutes. Arrange partially cooked eggplants, cut side up, in baking dish. Heat another 2 tablespoons olive oil, add onions, bell peppers, and garlic, and fry over medium flame until vegetables are soft, 10-15 minutes. Stir in tomatoes, sugar, coriander, and pepper to taste; bring to simmer and cook another 5 minutes. Stir in half the cilantro or parsley. Pour sauce onto eggplants and bake until eggplant is very tender, 30-45 minutes. Spoon any juices that have collected in the pan over the eggplants when they come out of the oven. You can serve this hot, but it is more traditionally chilled before serving. Top with remaining cilantro and drizzle on a bit more olive oil, if desired. It’s great eaten with bread and yogurt. This recipe was adapted from one in The Complete Encyclopedia of Vegetables and Vegetarian Cooking, by Roz Denny and Christine Ingram. Makes 4 main-course or 8-12 appetizer-size servings. Recipe from Elisabeth Howard, Vermont Valley Farm member
LIGHT VINEGARED EGGPLANT
4 4-inch eggplants, caps removed; Sweet vinegar; 3 T, rice vinegar; 1/2 T sugar; pinch salt
Cut eggplants into fourths lengthwise. Cut each fourth crosswise into l/8-inch slices.
In a medium saucepan, bring eggplant slices and ample water’ ‘ to a boil over high heat, reduce heat to medium, and simmer until cooked. The cooking time varies greatly, depending on the season and eggplant. Drain eggplant and cool to room temperature. Place cooled slices in a bowl and add sweet vinegar dressing. Toss until well coated. May be served at room temperature or chilled, in separate small dishes or in one dish family style. Does not keep. Serves 4
SPICY CHICKPEA AND EGGPLANT STEW
1 large eggplant, cubed; 1/3 cup cooked chickpeas; 1 1/2 tbsp olive oil; 1 garlic clove, chopped 1 large onion, chopped; 1/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground coriander; 1 x 14-ounce cans chopped tomatoes; salt and freshly ground black pepper
For the garnish: 2 tsp olive oil; 1/2 onion, sliced; 1/2 garlic clove, sliced; sprigs of cilantro
Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape. Rinse the eggplant with cold water and dry on paper towels. Heat the oil in a large saucepan. Add the garlic and onion and cook until soft. Add the spices and cook, stirring, for a few seconds. Stir in the eggplant and cook for 5 minutes. Add the tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 minutes. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro. Serves 4
EASY-BAKE EGGPLANT
½ cup olive oil; 1 clove garlic, minced; 1 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves; 1 large eggplant (or 2 small ones)
Combine oil, garlic, salt, pepper and thyme in a cup. Let stand while you fix eggplant. Peel eggplant and cut in 1/2″ crosswise slices. Spread in an oiled 15 1/2 X 10 1/2 X l” jelly roll pan, or other large shallow pan. Pour on the oil marinade, distributing it evenly over eggplant. Bake in moderate oven (375°) 30 minutes, or until barely tender. Makes 6 to 8 servings.
EGGPLANT-ALMOND ENCHILADAS
1 tbsp olive oil; 1 cup minced onion; 6 cups diced eggplant; 1 tsp salt; lots of black pepper; 4 medium cloves of garlic, minced; 1 medium bell pepper, minced; 1 cup toasted almonds, minced; 1 cup grated jack cheese; 12 corn tortillas; 1 quart tomato sauce
Heat olive oil in a deep skillet or Dutch oven. Add onion and sauté for about 5 minutes over medium heat. Add eggplant, salt, pepper and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5-8 minutes more or until the pepper is just tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Preheat oven to 350 degrees. Moisten each tortilla briefly in water, then place approximately ¼ cup of filling on one side and roll up. Gently situate the filled tortillas in a baking pan. Pour sauce over the top. Bake uncovered for about 30 minutes. Serves 6. Recipe from The Moosewood Cookbook.
RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
Nonstick vegetable oil spray; 1 unpeeled large eggplant, cut into 1/2-inch cubes; 2 medium yellow bell peppers, cut into 1/2-inch squares; 2 cups grape tomatoes; 3 large garlic cloves, divided; 1/3 cup olive oil; 2 cups (firmly packed) fresh basil leaves, divided; 1 cup freshly grated Parmesan cheese, divided; 1/4 cup pine nuts; 1 28-ounce can whole tomatoes in juice; 1 cup heavy whipping cream; 1 pound rigatoni; 1 pound whole-milk mozzarella cheese, cut into ½ inch cubes
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt. Blend tomatoes with juice, cream, 11/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve. 8 Servings
AFRICAN PEANUT STEW
1 medium eggplant (one pound), peeled and cut into one-inch cubes (about six cups), 3 Tablespoons peanut oil, divided, 1 teaspoon salt, divided, 2 large onions, chopped, 2 cloves garlic, minced, 2 Tablespoons finely grated fresh ginger or 2 teaspoons ground, 1 teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, 3 cups low-sodium vegetable broth, 1 14-ounce can no-salt-added diced tomatoes, ½ pound collard greens, tough rib removed and discarded, leaves chopped (about three cups), ½ pound sweet potato, peeled, cut into one-inch cubes (about 1¾ cups), 2 medium red bell peppers, chopped, ¼ cup natural-style peanut butter For serving… 6 Tablespoons chopped peanuts
Preheat the broiler on high. On a sheet pan, toss the eggplant with one tablespoon of the peanut oil and one-half teaspoon of the salt. Broil about six inches from the heat, stirring occasionally, until golden brown, 10 to 12 minutes. Heat the remaining two tablespoons of oil in a large, heavy pot, such as a Dutch oven, over medium heat. Add the onions and cook, stirring, until softened, about five minutes. Add the garlic, ginger, coriander, cumin, the remaining half teaspoon of salt, the cinnamon and turmeric, and cook, stirring, for one minute. Stir in the broth, tomatoes with their juices, collards, sweet potatoes, bell peppers and broiled eggplant, and bring to a boil. Lower the heat to medium-low, and simmer, covered, until the vegetables are tender, about 25 minutes. Stir in the peanut butter, and simmer until it is incorporated, three minutes. The stew may be refrigerated or frozen at this stage. Just before you serve it, garnish with the chopped peanuts.
GRILLED EGGPLANT SANDWICH
1 large eggplant; 1/4 c olive oil; 1 long loaf crusty French bread; 1/4 c prepared basil pesto; 1/4 lb. provolone cheese, thinly sliced; 6 sliced mild peppers, such as banana peppers; 1 fresh tomato, sliced (optional)
Slice eggplant 1/4-inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve. Makes 4 servings
PEPPER PASTA
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Saute green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; saute 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings
ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus ⅓ cup olive oil, 1-pint cherry tomatoes, halved, ⅓ cup fresh ricotta, ¼ cup pitted small black and/or green olives, flakey sea salt
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.
ROASTED RED PEPPER SAUCE
4 sweet red peppers; 2 cloves garlic; 1-2 Tbsp olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow cooling to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender; add garlic and 1 Tbsp olive oil. Puree. Add more garlic or oil to taste. Good as dip or meat condiment. Makes about 3/4 cup
TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon Chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, Chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Recipe from Bettycrocker.com
STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com
HOT GERMAN POTATO SALAD
1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar
Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
MUSTARD ROASTED POTATOES
1/2 cup whole grain Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons (1/4 stick) butter, melted, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 tablespoon dried oregano, 1 teaspoon finely grated lemon peel, 1 teaspoon coarse kosher salt, 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl. Recipe form Bon Appetit!
EVA’S POTATOES (using Eva white potatoes)
1T butter, 3 russet potatoes, peeled and sliced, 1 T paprika, 1 tsp. garlic powder, 1/4 cup white wine, 1 cup chicken stock, 1 tsp. salt and pepper, to taste
Melt the butter in a large sauté pan. Peel the potatoes and slice them into 1/4-inch-thick slices. Spread the potatoes evenly in one layer over the bottom of the sauté pan. Sprinkle paprika, garlic powder, salt and pepper over the potato slices. Heat over medium high heat until a nice golden-brown crust forms on bottom of potatoes. Deglaze the pan with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.
Recipe from Food.com
SYRACUSE SALT POTATOES
2 pounds new potatoes, 3/4 cups fine salt, 4 T butter, melted
Gather the ingredients. Wash potatoes and set aside. Fill a med/lg pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop. While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes. Recipe from Allrecipes.com
PRETTY DARN QUICK POTATO GRATIN
4 oz. Gruyere cheese, 4 large potatoes; approximately 2#, 1 ½ C half & half, 1 large garlic clove, peeled and very finely minced, ¾ tsp. salt, 1 pinch freshly grated nutmeg
Preheat oven to 400 degrees F (200 degrees C). Butter an 8×8-inch baking dish. Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes. Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving. Recipe from Allrecipes.com
LEEKS AU GRATIN
1 lb. leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes. 8 servings.
CREAMY LEEK, POTATO, AND SOUR CREAM CHIVE SOUP
3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# Yukon Gold potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper.
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T CHIVES. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings.
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 11/2 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. Makes four servings.
COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC
LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4
BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4
BRAISED LEEKS
3-4 medium leeks; 3-4 ounces sesame or walnut oil; 2 cloves garlic, chopped; 1 small piece ginger, grated; l/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons tamari sauce
Clip root hairs and remove most of the green leaf from leeks. Cut lengthwise in half. In large skillet, covered, simmer leeks in 1/4-inch boiling water until just soft. Drain. Heat oil, garlic, ginger, salt, and pepper in skillet. Place leeks in hot skillet. Brown on one side. Turn and brown other sides. Sprinkle with tamari sauce.
Serves 4. Recipe from The Fruit and Vegetable Stand.
EASY VICHYSSOISE
3 medium white potatoes. peeled and sliced; 4 medium leeks, sliced; 6 cups chicken broth; 1 teaspoon salt; 1 cup light cream or half-and-half; 2 tablespoons chopped chives
Combine potatoes, leeks, and chicken broth in large saucepan. Cover. Simmer until tender. Process in blender until smooth. Cool. Add ‘salt and cream. Stir and serve, sprinkled with chopped chives. Serves 4. Recipe from The Fruit and Vegetable Stand.
POACHED SEAFOOD WITH LEEKS
2 medium fish fillets or 2 small whole fish; Juice and grated peel of 1 lemon; 4-6 sprigs parsley, chopped; 6 tablespoons butter or margarine; 2 leeks, leaves separated
Place fish in shallow buttered pan. Sprinkle with lemon peel and parsley. Add lemon juice and dot with butter. Cover all with separated leek leaves. Seal pan with aluminum foil. Bake in preheated 3250 F. oven for 25 to 35 minutes. Serves 2. Recipe from The Fruit and Vegetable Stand.
ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.
BAKED CARNIVAL SQUASH
1 carnival squash; 3 T olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ C thinly sliced sun-dried tomatoes; 1 T chopped sage; ¼ C mascarpone cheese; 3 T grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2
ACORN SQUASH WITH HAM AND APPLES
1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in ~” boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes. Makes 2 servings.
STUFFED SQUASH
1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds
Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.
AWESOME PEAR OR APPLE PANCAKE
3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste
Warm an iron skillet in a 425-degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings
PEAR SALSA
2 pears, sliced or chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 small jalapeno pepper, seeded and minced; 2 Tbsp minced fresh cilantro; 1/2 c canned pear nectar; 1 Tbsp Dijon-style mustard; Ground black pepper, to taste
Combine pears, red, green and jalapeno peppers and cilantro in bowl. Whisk together pear nectar, mustard and black pepper. Pour over pear mixture; toss. Serve chilled or at room temperature over grilled fish, chicken or pork. Makes 4 servings cups Recipe from Farm-Fresh Recipes.
PEAR CUSTARD BARS
1/3 C soft butter, 1/3 C sugar: cream together well. Add ¾ C whole wheat flour and ¼ t vanilla and beat until combined. Stir in 2/3 C chopped nuts and press into an 8×8 in baking pan. Bake in a 350 oven until lightly browned, 20 min. Cool in pan on wire rack.
8 oz. cream cheese or 1 C yogurt, ½ C sugar, 1 egg, ½ t vanilla. In a mixing bowl beat cream cheese until smooth (no need to beat yogurt). Mix in sugar, egg and vanilla. Pour over crust. Arrange 3 C peeled and sliced fresh pears over filling. Combine ½ t sugar with ½ t cinnamon and sprinkle over pears. Bake in 350 oven for 25-30 min. Center will be soft and will become firm upon cooling. Cool 45 min., then cover and refrigerate at least 45 min. before cutting. Store in refrigerator. Recipe from Farming Magazine Fall 2005
PEAR BREAD
½ C softened butter, 1 C sugar, 2 eggs, 2 C flour, ½ t salt, ½ t baking soda, ½ t baking powder, 1/8 t nutmeg, ¼ C plain yogurt or buttermilk, 1 C coarsely chopped, cored pears, 1 t vanilla
Cream butter; gradually beat in sugar. Beat in eggs one at a time. Combine dry ingredient; add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered 9×593 in loaf pan. Bake at 3500 for one hour. Recipe form Jan Johel