Oregano Tea

During the CSA pick up this week, I was asked if you could make tea with oregano.
Any herb is a candidate for tea making but my hunch of oregano being used for medicinal purposes was confirmed with a little internet sleuthing.

Since ancient times, oregano has been used for medicinal or herbal remedy purposes. Oregano contains high levels of thymol which is one of Nature's most powerful natural remedies against bacteria, viruses, yeast and fungi.

Oregano can be used to treat sore throat, coughs and colds as well as loosening phlegm in the bronchial tubes. So if you're feeling a bit under the weather, some oregano tea may do the trick.

Oregano herbal tea recipe:

Infuse 3 tbsp fresh leaves in 8 oz boiling water for 10 minutes

Strain the mixture and sweeten with a little good quality honey

Salad of Fresh Oregano, Tomato and Corn

The combination of fresh produce in this salad just screams summer. It is a great compliment to a summer picnic or barbecue. The recipe will yield about 8 to 10 servings.

Also the recipe can be made a day ahead but do not incorporate oregano until you are just about to serve or the dish will become overpowered with the oregano.

Ingredients:

12 ears fresh corn
10 Italian Roma tomatoes, cored and diced
2 bunches fresh oregano
2 yellow peppers, diced
2 medium red onions, minced fine
2 jalapeno or Serrano chilies, stemmed, deveined, seeded if desired and minced
2 cloves minced garlic
2 tbsp salt + 1 tsp salt (kosher or sea preferred)
1/2 cup olive oil
1/4 cup lime juice
1/2 tsp fresh ground pepper

Process:

1) Bring large pot of water to a boil and add 2 tbsp salt

2) Add half dozen ears of corn to boiling water and cook for three (3) minutes

3) Remove first batch of corn to cool and repeat with rest of corn ears

4) When all ears of corn are cooled, remove corn from the cob with a sharp knife - aiming to keep the corn kernels intact

5) In a small bowl, whisk together lime juice, chilies, garlic salt and pepper - slowly drizzle oil into mixture whisking to form and emulsion - set aside

6) In a large bowl, combine corn, tomatoes, yellow peppers and onion

7) Gently dress vegetables with emulsified mixture

8) Stir in oregano just before serving.

Fresh Oregano Marinade for Chicken

Here is a easy to make marinade that you can prepare the night before and place on the grill when you get home from work.

The marinade is a wonderful marriage of citrus, oregano, garlic and chilies. The vinegar and olive oil act as tenderizers and add additional moisture to the chicken

The marinade is enough for about 2 whole chickens quartered or about 8 large boneless skinless chicken breasts.

Ingredients:

1/4 cup olive oil
1/2 cup coarsely chopped garlic
1/2 cup coarsely chopped fresh oregano leaves
2 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tbsp honey
1 tbsp sherry vinegar or Balsamic vinegar
2 tsp ancho powder

Preparation:

1) Combine all ingredients in a bowl - mix until thoroughly combined

2) Place chicken and marinade in covered container or "ziplock" plastic bag in refrigerator

3) Marinate chicken for 6 hours or more

4) Grill via indirect heat until chicken is done

Garlic-Oregano Roasted Chicken Breasts

Here is another chicken recipe for fresh oregano that calls for minimal ingredients - five to be exact. It has all the overtones of traditional country Italian cuisine. You can never go wrong with a properly roasted chicken.

The recipe call for full heads of garlic - not cloves. As the garlic roasts, it will become mild and sweet in flavor and will compliment well with the oregano. Additionally, the garlic is cleverly used as a "rack" for the chicken.

Ingredients:

2 whole roaster chicken breasts (about 3 1/2 pounds each)
8 fresh oregano sprigs
4 garlic heads
2 tablespoons olive oil
Coarse salt and ground pepper

Process:

1. Preheat oven to 400 degrees

2. Rinse chicken and pat dry

3. Slice tops from garlic heads and arrange garlic tops cut sides down in center of a roasting pan.

4. Place 1 sprig oregano over each garlic top

5. Place chicken breasts over garlic and oregano

6. Place reserved garlic bottoms in the pan next to the chicken cut sides up

7. Pour/drizzle the chicken and garlic bottoms with olive oil

8. Season chicken with salt and pepper; place remaining 4 sprigs oregano on top of chicken

9. Roast chicken 30 minutes - rotate pan and turn garlic bottoms cut sides down

10. Continue roasting chicken until skin is browned, juices run clear (25 to 30 mins)

11. Pour pan juices into a measuring cup and skim fat from top

12. Plate chicken and serve with pan juices - roasted garlic may also be added as a garnish if you like

Salmon Steaks with Oregano "Salsa"

The combo of salmon and salsa works incredibly well together. This is a great summertime recipe since the fish is served cold. Other fish steaks can be substituted for salmon if you desire.

The recipe call for super fine sugar, if you do not have on-hand regular white sugar or sugar substitute (I prefer Splenda) can be used in its place. Its added to balance off the acid of the tomatoes.

Ingredients:

4 salmon steaks (7 to 9 oz each)
4 scallions, trimmed
8 oz ripe tomato, peeled
1/2 cup white wine
2 tbsp olive oil
1 tbsp butter
1 tbsp tomato puree
2 tsp freshly chopped oregano (plus more for garnish)
1/2 tsp freshly ground pepper
1/2 tsp sugar (super fine preferred)

Process:

1) Preheat oven to 275 degrees

2) Butter oven proof dish then add salmon, wine and pepper

3) Cover salmon dish with aluminum foil and bake until fish is cooked (about 15 mins)

4) Remove fish from oven and allow to cool

5) Place fresh oregano in food processor and process until finely cut

6) Add scallions, tomatoes, olive oil, sugar and tomato puree and pulse in food processor until mixture is chopped. NOTE: do not over process or you will get a puree - aim for chunky.

7) Plate cold salmon on dish - pour salsa on side and slightly over salmon and garnish with fresh oregano sprig.

Kale, Gruyère Cheese and Sourdough Crouton Bake

Here is a great way to maximized your CSA of kale or other collards. The recipe is an "upscale" appetizer or side that is super easy to make. Also, a portion of this recipe can be made ahead - see notes below.

The kale is offset by the sharpness of the cheese and the sweetness of the cooked onions. For this recipe, I feel that the greens are mostly interchangeable just cook until tender.

Gruyère is my cheese of choice for this recipe. Should you not have any Gruyère on-hand or not want to pay the cost for Gruyère, you can substitute any alpine style cheese for the Gruyère.

Ingredients:

5 oz sourdough bread
1 1/4 cups shredded Gruyère cheese or substitute
1/4 cup plus 1 tbsp olive oil
1 1/2 lbs kale
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 tsp thyme leaves (fresh preferred)**
Salt (kosher or sea preferred)
Freshly ground pepper

Process:

1) Preheat oven to 350°

2) Remove crusts of sour dough bread and tear bead into 1/2-inch pieces (about 2 cups)

3) Remove and discard large stems of kale and chop leaves

4) Spread the bread pieces on baking sheet and toss with 1 tablespoon of the olive oil

5) Bake for bread until lightly toasted (6 to 9 minutes)

6) Remove bread from oven, set aside and let cool

7) Heat remaining olive oil in large skillet. Add shallot, onion and garlic and cook on moderate heat until soften (6 to 8 mins) - stir occasionally.

8) Add chopped kale and cook covered on medium heat until tender (13 to 16 mins)

9) When kale is tender, add in thyme, salt and pepper

10) Transfer kale-onion mixture to baking dish. Cover kale with cheese and top cheese with bread crotons.

11) Bake until cheese is bubbling and croutons are golden in color (18 to 22 mins)

12) Remove from oven and allow to cool for 5 to 10 mins before serving.

Make Ahead Portion

The recipe can be made through step 9.

For storage of make ahead part - allow kale to cool and store in refrigerator overnight and store bread croutons in an airtight container.

** You can substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio). But let taste be your guide. Packaged dried herbs start out with a stronger taste than fresh herbs, but lose their pungency as they age. If you've recently purchased the container, you might want to use a light hand, or add a bit more if the herb is older. When possible, use fresh ingredients to gain the most flavor.

Smokey Sweet (Non-Pork) Collard Greens

This is a smoky-sweet recipe for collard greens. The recipe replaces the smoky flavor provided by ham hocks with liquid smoke.

The recipe actually works with any of the hearty greens (kale and mustard) but you need to adjust your cooking time for that specific green.

Ingredients:

2 pounds collard greens - rinsed, trimmed and chopped
1 cup chopped onion
2 cloves garlic
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp molasses
1 tbsp liquid smoke flavoring
salt (sea or kosher)and ground black pepper to taste

Process:

1) Heat oil in large pot

2) When oil is hot add garlic and onion and sauté until onions are translucent

3) Add chopped collard greens to pot and water to cover

4) Next add sugar, molasses and liquid smoke and bring to boil.

5) Add salt and pepper to taste.

6) Simmer for about 30 to 45 minutes until the greens are cooked and tender.

Sherry-Glazed Fish with Collard Greens

This is an adaptation of a recipe from Cooking Light magazine.

While the original recipe call for salmon filets, other steak fishes could be used in its place. The bitterness of the collards is offset with a sauce that is slightly sweet and is nicely countering.

The recipe is quick and easy to make. To assure quick and easy clean up, be sure to foil line your plans before cooking.

Ingredients

4 fish filets, (about 1 inch thick - 6 oz weight)
1 lb chopped collard greens
1/2 cup water
1/2 cup fat-free, low-sodium vegetable stock or broth
1/4 cup dry sherry
2 tbsp brown sugar
1 tbsp low-sodium soy sauce
1 1/2 tsp olive oil
1 tsp cider vinegar
1/2 tsp fresh lemon juice
1/2 tsp bottled minced garlic
1/4 tsp salt
1/8 tsp five-spice powder*
1/8 tsp black pepper

Preparation

1) Preheat oven to 375°

2) In a small sauce plan, combine sherry, brown sugar, Chinese 5 spice and soy sauce

3) Bring mixture to boil - stir occasionally - reduce mixture to thick sauce (about 5 mins)

4) Remove sauce from heat and stir in vinegar

5) Prepare fish on foil lined broiler pan coated with cooking spray.

6) Brush fish filet with half of sauce - bake for 5 mins then flip fish and brush other side with the rest of the sauce. Cook an additional 4 to 6 minutes or until fish flakes when fork tested.

7) While fish is cooking, combine garlic, lemon juice, broth/stock, water, salt and pepper in large skillet and bring to boil on med-high heat

8) Add collard greens to boiling skillet and cook green for 8 to 12 minutes until greens are cooked and tender.

9) To plate, place cook collards on bottom of serving bowl and top collards with cooked fish.


* Making homemade Chinese 5 spice

Combine the following and store in airtight container:

1 tsp ground Szechwan pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 1/4 tsp ground fennel
1 tsp ground star anise

Collard Greens with Sweet Red Onions

This is a southern spirited collard side without the pork. Bitterness of the collard greens is offset by the sweetness of the onions and sugar, heat of the pepper and the tang of the vinegar.

This is a hearty recipe that will feed 6 to 8 individuals.

Ingredients:

1 1/2 lbs collard greens
2 red onions, finely chopped - medium sized
2 tbsp olive oil
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tbsp brown sugar - dark preferred
1 1/2 tsp salt
1/2 tsp dried crushed red pepper

Process:

1. Wash collard greens and trim thick stems from bottom of leaves

2. Sauté onions in hot oil in hot skillet over medium-high heat until tender (8 to 10 mins)

3. When onions are tender, add in broth, vinegar, sugar, crushed red pepper and salt

4. Gradually add collards and cook until wilted (about 8 to 10 mins) - stir occasionally

5. Reduce heat to medium low and cook one hour or until tender - stirring occasionally

Sweetly Spiced Collard Greens

This is the original recipe published in the Washington Post on November 23, 2003.

This mildly spiced take on hearty greens can also be made with kale.

In Advance: Wash and chop collard greens, dry thoroughly, wrap in a dish towel and refrigerate for up to one day.

6 to 8 servings

Ingredients:

8 cups water
1 tablespoon kosher salt
2 to 2 1/2 pounds collard greens, washed, stemmed and cut crosswise into 1/2-inch strips
1/4 stick (2 tablespoons) butter
1 large onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

Directions:

Bring water to a boil in large non-aluminum pot about 10 inches in diameter. Add the salt, then collards and return to a boil. Boil gently, stirring now and then, until tender. Timing varies, but 15 minutes is usual. Drain, reserving liquid. Finely chop the collards.

Place the same pot over low heat and melt the butter. Add the onion and cook until softened, about 5 minutes. Add the ginger, cumin, cardamom and cinnamon. Stir for 1 to 2 minutes. Add the chopped collards and 1 cup of reserved cooking liquid and increase the heat to medium. Simmer gently, uncovered, for a few minutes.

Cover and simmer gently for 10 minutes. Uncover and boil a few minutes longer until the sauce is the desired consistency. Serve hot.
Recipe Source:

Adapted from "Vegetables From Amaranth to Zucchini" by Elizabeth Schneider (Morrow Cookbooks, 2001).

Why Asparagus Makes Your Pee Stink

"This is of no practical importance," the urologist tells me. "It wasn't part of my training. It's something we contemplated over pizza and beer." When I admit that I have actually timed the arrival of the distinctive odor in my pee after eating asparagus (about 15 minutes), the good doctor suggests, facetiously, that my groundbreaking research might lead to a tenure-track position at a fine university.

It is a sadly neglected field. But I'm not the first to ask.

In 1891 a scientist named "Nencki" had so very little to do that he convinced four guys to eat seven kilograms of asparagus (that's about three and a half pounds each). He collected the pertinent pee, worked some medieval magic on it, and concluded that the smell was due to a metabolite called methanethiol.

So there you go. Nencki claimed that as your body metabolizes asparagus, it produces this smelly chemical, which your discriminating kidneys see fit to dump into the bladder.

This probably doesn't qualify as red-hot science, but it's warm enough to spark differing opinions.

In 1975 a chemist from California claimed in Science that gas chromatography had fingered a different culprit: S-Methyl Thioesters, to be precise. No methanethiol.

Then there's the 1980 reference in the British Medical Journal that simply refers to "metabolites." Another asparagus scholar favors "six sulfur-containing compounds."

I'm voting for methanethiol, partly because the guy who did the gas chromatography left no forwarding address, and partly because the methanethiol entry in my aging Merck Index of chemicals is so interesting.

Methanethiol is composed mostly of sulfur with a splash of hydrogen, plus some carbon, a brew famous for its effect in rotten eggs, cabbages and paper mills. Convincing, no? Merck also notes the asparagus connection and, most intriguing, warns that methanethiol may be a narcotic in high concentrations.

Now if you're scowling at your screen and muttering, "My pee doesn't smell like asparagus," first ask yourself if you eat asparagus

Even if you do but lack the smell, you're still OK. In fact the fabulously funny book, The ReSearch Guide to Body Fluids (by Paul Spinrad, Juno Books, N.Y., 1994), says just 22 percent of survey respondents experience asparagus pee.

Early investigators thought genetics had divided the world into stinkers and nonstinkers. That was until 1980, when three researchers had the presence of mind to wave pee from the nonstinkers under the noses of the stinkers.

Lo and behold, the problem proved to be one not of producing the stinky pee but of being able to sniff it out.

If you've been deprived of this gift, don't give up hope. To increase the concentration of methanethiol molecules available to your snoot, you could either intentionally dehydrate yourself before you dine (this is unhealthful); or pee into a cup and sniff that. Or eat three and a half pounds of asparagus for lunch.

And if you experience a narcotic effect, you could be looking at a tenure-track position at a fine university.

Hannah Holmes sniffs out answers to life's oddities in Portland, Maine. She's a regular contributor to Discovery Channel Online and also writes for Escape, Outside, Sierra, Backpacker, Eco Traveler and Women's Sports and Fitness. Write her at skinny@online.discovery.com.

Source: http://dsc.discovery.com/guides/skinny-on/asparagus.html

CSA- Share Details: Week #3

Don't forget...regular pick up tonight. Here's what is in the box:

SCALLIONS, SPRING MIX, ROMAINE LETTUCE, ASPARAGUS, RADISHES, COLLARD GREENS, RHUBARB, OREGANO

We are already on the collard green recipes

One of the Farm's volunteers dropping off our shares

Crispy Kale

From CSA member Rachel M.

I'm still working on refining this recipe, but it's quite yummy! They come out like potato chips - salty and delicious. My two year old (who's not picky) and my wife (who is very picky!) both LOVED them!

Process:

1.Preheat oven to 400 degrees.

2. Take the kale, wash and dry it. Hand-tear it into pieces. (I pulled the core off, but I don't think you have to)

3. Put it in a bowl - - toss with olive oil and gently shake with sea salt. (don't use too much)

4. Spread on a baking sheet.

5. Bake for 10 minutes.

Bok Choy with Spicy Orange Chicken

Here is a adaptation of a traditional Asian meal preparation made originally with pork. I tend to feel that pork and chicken are somewhat interchangeable in certain circumstances like this is one.

The recipe is spicy but keep in mind that you can alter the heat levels with the amount of curry, chili powder, and crushed pepper you use. All of the heat comes form the marinade, therefore you have control. If you are unsure if its going to be too spicy- start with less of the heat ingredients and adjust to your desired heat level.

I particularly like marinaded meat meals on weekdays when you are pressed for time after work to get dinner out. The beauty is that the meat is ready to cook since it has been marinading for up to 24 hours ahead. Basically get home, put up the rice and grill the chicken and bok choy. This recipe can also be prepared on the range with a grill pan - both approaches are presented below.

Ingredients:

4 chicken breasts - skinned and cleaned (about 1.5 to 2 lbs)
1 small head bok choy (1 lb.), quartered lengthwise or 2 baby bok choy, halved lengthwise
1 cup orange juice
1/2 cup bottled chili sauce
4 tbsp olive oil (half for marinade and half for cooking)
1 tbsp curry powder
1/2 tsp crushed red pepper
Hot cooked brown rice (optional)

Process:

Marinade Preparation (make ahead portion):

1) Combine orange juice, chili sauce, 2 tbsp olive oil, curry powder, and crushed red pepper; stir well

2) Place half the marinade in a self-sealing plastic bag set in a shallow dish; cover and refrigerate remaining half

3) Add chicken to marinade in plastic bag; seal bag

4) Marinate in refrigerator for 4 to 24 hours

Meal Preparation

Grilling Preparation (day of cooking portion):

1) Place chicken breasts on hot grilling surface

2) Grill chicken until the center is cooked and juices run clear. Remove chicken from grill; cover and keep warm

3) When chicken is half way cooked, place bok choy with brushed with 2 tbsp olive oil to the grilling surface cut sides down. Grill bok choy until just tender (about 8 to 10 minutes) - turn bok choy about half way through grilling.

4) While the bok choy is cooking, In a small saucepan bring reserved half of marinade to a boil. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup.

5) Plate chicken and bok choy. Drizzle with sauce reduction. Serves nicely with brown rice.

Stove Top Preparation (day of cooking portion):

1) Heat a nonstick or well-seasoned grill pan on medium-high heat until hot

2) Reduce heat to medium; place chicken on pan

3) Grill chicken until the center is cooked and juices run clear

4) Remove chicken from pan; cover and keep warm

5) Brush bok choy with 2 tbsp olive oil and add to grill pan cut sides down

6) Grill bok choy until just tender (about 8 to 10 minutes) - turn bok choy about half way through grilling

7) While the bok choy is cooking, In a small saucepan bring reserved half of marinade to a boil. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup.

8) Plate chicken and bok choy. Drizzle with sauce reduction. Serves nicely with brown rice.

Crunchy Bok Choy Salad

Here is another different salad recipe a bit outside the normal mayo based salad. It's a great salad for BBQ's and other outdoor events. The recipe yields about 10 to 12 servings.

For this recipe, you will be using Raman noodles. For simplicity you can use the 3oz single serving sized packets. All we want is the noodles, so you can discard the seasoning packet or save it for future use.

Ingredients:

1 head of bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages ramen noodles, noodles broken
1/4 cup slivered almonds
2 tbsp sunflower kernels
butter or olive oil for cooking

Dressing Preparation:

1/3 to 1/2 cup sugar
1/2 cup olive oil
2 tbsp cider vinegar
1 tbsp soy sauce

Combine all ingredients, shake well and reserve for salad

Directions:

1) Prepare bok choy and green onion and place in mixing bowl - set aside

2) In a large skillet, sauté the noodles, almonds and sunflower kernels in butter/olive oil until browned (6 to 8 minutes)

3) Remove seed mixture from heat and allow to cool to room temperature

4) When cooled, add nut mixture to mixing bowl with bok choy/green onions and mix

5) Reshake dressing and drizzle over salad and toss to coat

Stir fry whole wheat noodles with bok choy, chicken, edamame and cilantro

From CSA member Kate C.

Here's a great recipe that I found (and altered a bit) calling for Bok Choy. Tried it this evening and the whole family (ages 13 months, 31 months and 33 years) loved it! I used chicken, but I'm sure it would be wonderful with (firm) tofu as well. Love these fresh veggies! I'm so glad I signed-up.

Ingredients:

• 1 package whole wheat linguini
• 2 chicken breasts cut in thick slices
• 1/2 -3/4 bunch bok choy, chopped
• 1 red bell pepper, “chunked”
• 1/2 onion, “chunked”
• 1 cup edamame
• Teriyaki glaze (used for BBQ typically) to taste
• 1 carrot (to taste)
• Cilantro (to taste)

Process:

1. Cook noodles (firm).
2. Saute chicken until white on outside.
3. Add bok choy, pepper, onion and edamame.
4. Stir/cook until chicken is “just” cooked-through.
5. Remove Chx from mixture (place in separate bowl).
6. Stir fry noodles with teriyaki and vegetables for about 10min.
7. Add chx and desired amount of shaved carrot and cilantro. Cook for 1-2 minutes.
8. Serve in large flat pasta bowl.
9. Garnish with fresh shaved carrot and fresh cilantro.

Adapted from Antonia Lofaso’s recipe, 'Top Chef' Season 4

Compound Butters = Quick Veggie Preparation

OK,OK... I know too much butter is bad for you.

But before you waste your caloric butter allowance on a piece of toast, you might want to think about a pat of compound butter on your freshly cooked vegetables.

Compound butters are another one of those easy to make and have on hand things in your kitchen to WOW your guests/family. As a quick dressing over fish or vegetables to a sauce with pasta and veggies, compound butters are a way to add flavor and simplicity to your cooking.

A compound butter is nothing other than butter prepared with a variety of flavoring ingredients. The range of flavorings is endless.

The preparation is simple: incorporate chosen flavorings into room temperature butter. I prefer to start with unsalted butter and salt it myself. Small batches can be incorporated by hand. For larger batches, I recommend using a blender or food processor. NOTE: when using kitchen appliances for mixing, avoid over heating the butter.

After the compound butter is made, place it in a container in the refrigerator for several hours to allow the flavors to fuse and harden.

Also, compound butters store wonderfully in the freezer for future use. To avoid the butter taking on the flavor of your freezer, it is important that you store and freeze the butter airtight. This can be achieve by placing butter onto wax paper and rolling into a log with no air pockets. After the log is formed, take the wax paper log and wrap in several layers of plastic wrap and freeze.

Below are a series of savory compound butters that work great with vegetables and more.

1) Classic Tuscan Butter - butter with minced basil, garlic, parsley, rosemary and thyme.. Works great on grilled fish and veggies with pasta

2) Roasted Garlic Butter - just roasted garlic and butter. Works great on cooked steaks, in mashes (potato or other), on steamed veggies, and over bread

3) Scampi Butter - butter with roasted garlic, herbs and lemon. Excellent to toss on veggies or as a finish for seared chicken or fish

4) Basil Walnut Pesto Butter - butter mixed with pesto (oil drained). Great on grilled chicken with greens, in rice or pasta, or on slices of baguette with fresh basil and fresh mozzarella

5) Southwest Butter - butter mixed with cilantro, lime, chilies (fresh or powder), paprika. Great on fresh summer corn on the cob, on pasta, with grilled fish tacos

6) Shallot Chardonnay Butter - butter with shallots and Chardonnay. Light in flavor - excellent on delicate fish filets and pasta

7) Cheese Butter - butter mixed with Parmigianino, Pecorino , Romano or Asiago shredded cheese. Awesome on grilled veggies and fresh bread


Endnote - If there is more interest in this topic, I would be happy to do a future post on sweet compound butters.

Mango and Avocado Spinach Salad

Looking for something quick and different in the salad department. This might be just what you are looking for.

It is a great replacement for the generic iceberg with cukes and tomato offering up a range of complex flavors.

Dressing

1/3 cup orange juice
1 tbsp red-wine vinegar
2 tbsp Olive oil
1 tsp Dijon mustard
kosher salt or sea salt
fresh cracked pepper

To prepare the dressing - whisk all ingredients above together. Add salt and pepper to taste

Salad

10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio - torn into bite-size pieces
8-12 small red radishes - sliced
1 small ripe mango, sliced
1 medium ripe avocado, sliced

Preparation

1) Just before serving, combine spinach, radicchio, radishes and mango in a large bowl

2) Add the dressing and toss to coat salad - avoid over dressing (start with less - you can always add more)

3) Top with a serving of sliced avocado

What else to do with the Mint? Make Mojitos!!!

It's almost summer time, Memorial Day Weekend is here and we got all this fresh mint... let's make Mojitos.

A mojito is a traditional Cuban drink normally made with five basic ingredients: white rum, sugar, lime, carbonated water, and mint. The drink is a combination of sweetness, refreshing citrus and mint flavors that all compliment the rum.

General Preparation

1) In a tall narrow glass, crush/muddle part of the mint with a fork to coat the inside of the glass
2) Add the sugar and lime juice and stir thoroughly to incorporate the ingredients
3) Mix in ice and rum (or alcohol)
4) Top off with *chilled* club soda, seltzer or carbonated water
5) Add a lime slice and the remaining mint, and serve

The recipes below are a series of different variations of mojitos- some traditional and some modern.

Classic Cuban Mojito

3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
club soda

Classic Mojito - Low Carb Version

2 sprigs fresh mint
3 wedges fresh lime
12 drops Sweet 10 sugar substitute
Crushed ice
2 ounces rum
6 ounces club soda

Blackberry Mojito

1/4 cup blackberries*
3 mint leaves
1 teaspoon raw sugar
1 tablespoon lime juice
3 ounces white rum
Cracked ice

*Blackberries are soon to come into season. Fresh picked blackberries take this drink to a whole other level.

Mango-less Mango Mojito

1 1/2 oz Cruzan® mango rum
3 oz club soda
4 mint leaves
1 lime wedge

Mango "Mojito"

1 1/2 oz silver tequila**
3 fresh mint sprigs
2 tsp sugar
1 tbsp fresh lime juice
2 1/2 oz fresh mango juice***
1 splash club soda

** Rum can be used in place of tequila
***For more tropical flair- replace mango juice with passion fruit juice

Spinach Pesto with Whole-Wheat Pasta

The spinach pesto is a nice alternative the traditional basil based pesto.

The pesto can be prepared in advanced and will remain fresh for up to three days in the refrigerator if stored in an airtight container.

Ingredients:

1 lb flat-leaf spinach (about 1 pound total), trimmed and washed
1 pint cherry or grape tomatoes, halved
10 oz whole-wheat pasta - ziti, rotoni or penne preferred
1 clove fresh garlic
1/3 cup parmesan cheese - grated
1/3 cup walnuts, toasted
1/4 cup olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
coarse salt - kosher or sea salt preferred
fresh ground pepper
parmesan cheese - grated - additional for serving

Process:

1) Bring a large pot of salted water to boil

2) Prepare a large bowl of ice water; place a colander inside, resting in ice

3) In batches, stir spinach into boiling water. Cook until wilted and bright green, about 30 seconds.

4) Transfer spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water.

5) Cool completely in ice bath, then lift colander; squeeze spinach dry.

6) Cook pasta in reserved boiling water until al dente, according to package instructions.

7) Save 1/2 cup pasta water; immediately drain pasta, and return to pot.

8) Place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor.

9) Process until a coarse paste forms.

10) With food processor motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute.

11) Add salt and pepper to taste

12) Add tomatoes and pesto to pasta; toss (adding reserved pasta water to coat pasta, if necessary)

13) Taste and adjust salt and pepper, as needed.

14) Top with additional Parmesan, if desired.

Kale and Potato Breakfast Hash with Eggs

If I was a betting person, I would guess that 99% of you would never think to purchase kale from your local grocer. I sometimes refer to kale as one of the "misunderstood vegetables".

As part of the cabbage family, Kale is destine for more than a bedding for fish and cold cut platters.

So you got Kale... now what? Truth be told, kale is an easy ingredient to cook with.

In addition, Kale and its sisters (mustard greens and collard greens) are high in vitamin C and calcium.

This is a great weekend breakfast recipe for those lazy slow mornings that are so few and far between. Tuck this recipe away for that next time.

Ingredients

8 cups kale leaves
2 cups shredded potatoes - home shredded or pre-packaged
3 tbsp extra-virgin olive oil
2 tbsp prepared horseradish
1/2 tsp freshly ground pepper
1/4 tsp salt - kosher or sea preferred
1 medium shallot, minced


Process

1) In a bowl, combine horseradish, shallot, salt and pepper - set aside

2) Thoroughly wash kale then hand tear the leaves

3) Place kale in microwave- safe bowl and cook covered in the microwave for about three minutes until leaves are wilted

4) Remove from microwave, drain kale and let cool

5) After the kale has cooled - finely chop the kale

5) In a large bowl, combine chopped kale, potato and horseradish mixture - mix well

6) Using the olive oil, heat a large non-stick skillet over medium to medium-high heat

7) When oil is hot, add kale mixture into skillet in an even layer and cook

8) Every 3 to 5 minutes, stir the kale mixture around in skillet and return to even layer

9) Continue process until potatoes brown to a golden color and begin to crisp - about 14 to 17 minutes

10) When mixture is starting to brown, prepare poached or sunny side up eggs

11) To serve, plate cooked kale hash and top with cooked eggs

Asparagus with Two Citrus Preparations

I just love asparagus when cooked correctly. Overcook asparagus and you might as well have just used the canned stuff (YUCK).

Both the recipes below call for boiling the asparagus in salt water - the brine is important for flavor. As the recipes indicate, as soon as the asparagus is at a tender crisp stage, get them out of the water or they will overcook.

Citrus pairs very nicely with asparagus. Both preparations below are super simple to make. If you are in a crunch, the dressings and uncooked asparagus stalks can be prepared up to a day ahead for quick cook and assembly. Both recipes will yield between 4 to 6 servings depending on the size of the asparagus.


Citrus and Hazelnut Asparagus

Ingredients:

1.5 to 2 lbs asparagus - stalks washed and trimmed
2 tbsp extra-virgin olive oil
2 tbsp hazelnuts, finely chopped
2 tsp orange juice - fresh preferred
1 tsp lemon juice - fresh preferred
1/4 tsp orange zest - finely grated
course salt - sea or kosher preferred
coarsely ground black pepper

Process:

1) Preheat oven to 375°F

2) Place chopped hazelnuts in a small shallow baking pan

3) Bake hazelnuts until golden, 4 to 5 minutes in oven*

4) Remove hazelnuts from oven and place on plate to cool

5) In a small bowl, whisk orange juice, lemon juice, olive oil, orange zest, salt and pepper

6) In a large pot or pan, bring salted water to a boil

7) Place asparagus in boiling salt water and cook until crisp tender (about 3-4 mins)

8) Drain asparagus well and transfer to serving platter or individually plate

9) Spoon dressing over asparagus. Remix if needed

10) Sprinkle with toasted hazelnuts


* Be careful to watch. Toasting process may take a few minutes to start but once the process starts it will toast very fast


Lemon Dressed Asparagus

Ingredients:

1 lbs asparagus stalks, washed and trimmed
1 clove garlic, minced
1/4 cup extra-virgin olive oil*
2 tbsp lemon juice, freshly squeezed
3/4 tsp fresh thyme leaves, chopped
3/4 tsp coarse salt
cracked black pepper

Lemon Vinaigrette Preparation

1) Combine olive oil, lemon juice, thyme, garlic, salt, and pepper in container

2) Store, covered, in the refrigerator

3) When ready to use, serve at room temperature.

Process:

1) Blanch the asparagus in lightly-salted boiling water until crisp-tender (about 3 mins - don't over cook)

2) Immediately transfer cooked asparagus from heat to cold water or ice bath to stop cooking process and drain

3) Toss asparagus with enough vinaigrette to lightly coat

4) Plate asparagus in individual plates or serving platter


* Hazelnut or walnut oil can be used in place of olive oil

Asian Style Sauteed Spinach and Asparagus

Here is another easy preparation that uses both spinach and asparagus. This is an Asian inspired dish that will having the masses asking for seconds and thirds.

Other ingredients that could be included into this recipe might include bok choy, carrots cut on the bias, celery cut on the bias, long beans, green beens and broccoli.

The key to this recipe is the sauce and proper preparation of the veggies that should be cooked to a crisp tender stage. Meaning that they will give when you bite into them but they still have some snap back.

Ingredients

1 red bell pepper
1/2 cup small mushrooms - oyster or maitake preferred - cleaned
1 bunch medium asparagus tips (about 2 inches long), halved lengthwise
1 cup packed baby spinach, washed and dried
1 tbsp sesame seeds, toasted and ground - black sesame seeds preferred
1 tbsp sesame oil
1 tbsp olive oil
2 cloves garlic, thinly sliced
Lime wedges, for garnish
Coarse salt - kosher or sea sale preferred
Coarse freshly ground pepper

Process

1) Prepare red pepper by stemming, seeding, removing ribs and julienne cutting the pepper

2) Heat sesame oil, olive oil, and garlic in a skillet over high heat until garlic starts to brown (about 1 to 3 mins)

3) Add pepper, mushrooms, and asparagus to skillet. Cook, stirring, until tender (2 to 3 mins)

4) Season with salt and pepper to taste

5) Add spinach to skillet and continue cooking until slightly wilted

6) Plate and sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges

Recipe Preview

Folks,

Quick recipe update.

I have been running a bit behind on recipe creation for this week.

Planned for release starting later tomorrow and over the next few days are:

1) Asian Style Sautéed Spinach and Asparagus
2) Asparagus with Two Citrus Preparations
3) Compound Butters
4) Kale and Potato Breakfast Hash with Eggs
5) Mango and Avocado Spinach Salad
6) Mojitos - Many Ways
7) Spinach Pesto with Whole Wheat Pasta

Also shooting to get a kale, asparagus and spinach guides done and a complete menu for Memorial Day cookery.

Again, look for this stuff to come out over the next few days.

Two questions:

1) How are we doing? Recipes helpful? Any feedback?
2) Anything you would like to see us cover?

Thanks

Chef Mike

CSA Share recap: Week #2

Apologies for not having the share details up before Monday, but that post is dependent on the farmer sending us the info. This week we have: kale, radish, romain lettuce, rhubarb, bok choy, scallions, spinach, asparagus, herb (mint or oregano)

There was lots of talk at pick up about cooking successes and recipe ideas...PLEASE share online. [post a comment or submit a recipe]

For all of you who moaned when you saw rhubarb again this week, here's an extended storage tip: Rhubarb will freeze. Cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F.

About our Farmer

Our farmers are Pam Stegall-Roberts and Paul Roberts. They have 10 years of organic growing experience and grow most of our vegetables on their 5 acre Calvert Farm near Rising Sun, Maryland.

In addition to what Calvert Farm grows, they also get produce from a network of Amish farmers nearby, with whom they have built a unique partnership. It is a network made up of 10 farmers, most of whom are certified organic. This may not seem unique, but it is. The Amish do not easily trust those outside their culture or transact with them. Pam and Paul have built an exemplary collaboration on many levels. They even employ Amish family members as workers on the farm.

Although the number of independent farmers is sadly decreasing, many of the new independent farmers are women, like our farmer. Pam puts her anthropology and conference planning background to great use in coordinating the volume of logistics and people involved in her operation.

Adapted from Sandy Spring CSA

Salad of Fennel and Radish

Here is a "no recipe" recipe that works off ratios. The amount of the salad is up to you.

The ratio is 2 parts fennel to 1 part radish.

You want the bigger rounder fennel bulbs and NOT the stalks for this recipe.

To prepare the fennel, simply cut the stalks and bottom of the bulb off. Remove the outer layers and cut the bulb in half. Place the half bulb securely on your cutting board and slice as thinly as you can, cutting from the root to the top. You can speed up this process with a mandolin set to a wide cut.

To prepare the radish, simply cut into thin slices.

Process:

-Place the fennel and the radish in a bowl with cold water and ice for 15 to 25 minutes. (This ice bath will crisp up the radishes and fennel giving them a great crunch)
-Carefully drain and pat dry.

-Make a quick lemon-olive oil vinaigrette
= 2 tbls lemon juice + 5-6 tbls of your best olive oil + salt/pepper to taste.

-Mix all ingredients together and dress fennel and radishes.

In addition to being a great salad, it pairs wonderfully with a piece of grilled fish.

Adapted from celebrity chef - Jamie Oliver - The Naked Chef

Mango, Jicama and Radish Salad with Peanut Dressing

This is a more exotic sounding recipe, but still quite simple...

The sweetness of the mango married with the sweet crunch of the jicama and the sharpness of the radish is amazing! Then a peanut sauce to dress this salad... it just screams summertime and Island style.

Ingredients:

3 tbls smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tbls brown sugar (light preferred)
2 tbls oil (olive oil preferred)
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
Salt

Process:

1. Whisk lime juice with peanut butter until smooth

2. Add brown sugar, olive oil and salt - whisk until all ingredients are incorporated

3. Add water to sauce in small amounts until its pourable like a salad dressing (about 2-4 tablespoons of water)

4. Toss mango, radish and jicama in large bowl

5. Add dressing to salad and toss to coat.

Grilled Asparagus with Lemon and Mint

Grilling asparagus is a common, quick, and easy way to prepare your vegetable. Here’s a delicious way to utilize your mint along with it.

Ingredients:
• 2 lbs. fresh asparagus
• 1 cup olive oil
• 1/4 cup lemon juice
• 1 tsp chopped mint
• salt and pepper

Process:
1. Wisk all the ingredients together and pour over fresh asparagus.
2. Allow to sit (marinate asparagus for at least 30 minutes prior to grilling for best flavor)
3. Heat up grill and place asparagus on grill with tongs.
4. Sprinkle with salt and pepper and cook for about 5-7 minutes.
5. Serve grilled asparagus immediately.

WORDS FROM OUR MEMBERS

From CSA member Rachel M.
Why so many plastic bags??? Can we please only bag things that need to be bagged (the lettuces maybe?) and not bag anything else? It feels so horribly wasteful!!

Answer from the Farm:
“We wrap so many of the items to protect them from the effects of the modern frost free refrigerator. If the veggies did not have a protective barrier – they would become dehydrated very quickly. The carrots & radishes would become soft & all the leafy greens would wilt.”

“Although we would love to recycle the plastic bags – organic certification prohibits the use of any item that we cannot account for – we must use FDA food class material for wrapping & must show that what we use has never been used for non organic produce.”

To offset the footprint, you might consider recycling the bags for your own use at home.

From CSA member Jess E.
"Yummmmm! I went home and ate MOST of the lettuce RIGHT AWAY. It was so fresh and tasty! I am making Rhubarb salsa tonight! And to think this will be going on THROUGH THE FALL!"

**"Post Comments" link is now working. Please feel free to leave remarks on any post.**

Radish Top Soup

From CSA member Gail I.
Even though I didn’t have quite enough radish tops, it was delicious! (I used water instead of chicken stock, no cream and not quite as much butter as it calls for.)

Ingredients:
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper

Process:
1. Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes.
2. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
3. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.
4. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors.
5. Puree finely in a food processor.
6. Add cream if desired.
7. Season to taste with butter, salt and pepper.

Adapted from internet recipe by Jean Pinard

Four Simple Rhubarb Desserts (non-Pastries)

You didn't think we wouldn't include rhubarb desserts...

Look up rhubarb in most cookbooks and you will most likely find recipes for muffins, tarts and pies. While rhubarb is an excellent ingredient for pastries, below are some non-pastry dessert recipes.

Kids should find this different and appealing. The recipes are easy enough that you can recruit the little ones to help cook. There is something highly rewarding about watching a child celebrate the success of their cooking.


Low Fat Rhubarb Fool

Ingredients:

8 oz fresh rhubarb, stalks trimmed, cut crosswise into 1/2-inch slices
1/4 cup sugar
3 tbsp orange juice
2 tbsp Grand Marnier or other orange liqueur
1 cup low-fat vanilla yogurt

Process

1) In a sauce pan over medium-low heat, bring rhubarb, sugar and orange juice to a simmer

2) Stir until the sugar is dissolved

3) Cover pan partly and cook continue to cook until rhubarb is very soft (about 5 to 8 minutes)

4) Mix Grand Marnier/orange liqueur into sauce pan

5) Cook one additional minute then remove from heat - refrigerate until cold (18 to 15 minutes)

6) When cooled, alternate layers of yogurt with rhubarb in ramekins or dessert bowls

7) After all layers are placed in serving containers, place a knife or skewer into bowls and swirl mixtures together

8) Can be served immediately or refrigerate up to one hour


Rhubarb with Caramel Sauce

Ingredients:

1 lb rhubarb
1/4 cup corn syrup
1/2 cup brown sugar
1/4 cup orange juice
2 tbsp unsalted butter


Process

1) Cut rhubarb into 1 inch pieces.

2) In a heavy heated saucepan add butter

3) When butter is melted add in rhubarb and cook until rhubarb is soft but still retaining its texture

4) Place cooked rhubarb in bowl and set aside

5) Add syrup, sugar and orange juice to same saucepan

6) Bring to a boil and reduce to simmer - 8 to 10 minutes or until mixture thickens

7) After mixture is thickened, remove sauce from heat and cool a few minutes

8) Pour cooled sauce over rhubarb

9) Serve warm over vanilla bean ice cream or whipped cream

Rhubarb Sorbet

Ingredients:

1 lb rhubarb
1 cup sugar
1 cup water
1/2 teaspoon vanilla extract (vanilla bean preferred)
Juice of half a lemon

Process

1) Cut rhubarb into 2 inch pieces

2) In a sauce pan bring to boil, water, sugar, and lemon juice.

3) Upon boil reduce to simmer for 5 minutes or until rhubarb is soft

4) Add in vanilla extract/paste

5) Remove from heat, cool for a few minutes and transfer to metal bowl

6) Place metal bowl in freezer - stirring occasionally

7) When mixture is frozen, spoon into food processor or blender and puree

8) Refreeze mixture

9) When frozen, sorbet is ready for service


Warm Rhubarb Surprise

Ingredients:

2 cups sliced rhubarb
1 cup flour
3/4 cup sugar
1/2 cup milk
3 tbsp butter
1 tsp baking powder
1/4 tsp salt

1/2 cup sugar
1 tbsp corn starch or other power based thickener
1 cup boiling water

Process

1) Preheat oven to 375 degrees

2) Butter 8'x8" baking pan, set aside

3) Combine 1/2 cup sugar with corn starch, set aside

4) Sift flour, baking soda and salt into bowl. Remove any large clumps that will not sift

5) In a different bowl, cream butter and sugar (3/4 cups)

6) Slowly incorporate dry ingredients alternatively with milk into creamed mixture, set aside

7) Place sliced rhubarb on the bottom of the buttered baking sheet

8) Pour creamed batter mixture over the rhubarb - mixture will be very stiff - spread evenly

9) Sprinkle sugar-starch mixture over batter

10) Pour one cup of boiling water evenly over entire mixture

11) Bake at 375 for 50-55 minutes

12) Serve warm with vanilla bean ice cream and/or whipped cream

Ginger Tuna, Cucumber and Radish Sandwiches

Another use for the radish and a no-cook recipe...what more do you need?

This is a great recipe that is simple and takes a twist on the common tuna sandwich with celery. Sometimes you just want a different crunch and fresh radishes and cucumbers will do the trick.

Also, the Asian influences of the ginger and rice vinegar are a welcoming and refreshing take on the mayo laden tuna sandwich.

Ingredients:

- 2 cans of tuna (6 oz cans) - packed in water preferred
- 3 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tsp fresh ginger - peeled and finely chopped
- 4 scallions/green onions (green and white parts) - cut into 1/4 inch rounds
- 1/2 of medium sized cucumber (hot house preferred) seeded, quartered and cut into thin slices
- 4 radishes - cut into thin rounds
- 8 slices of fresh whole wheat bread (or other bread of your choice)

Process:

1) Drain tuna

2) Whisk rice vinegar, olive oil and ginger in small container until mixed, put aside

3) Combine rest of ingredients in bowl

4) Dress ingredients with ginger mixture

5) Place on bread

Adapted from The Cool Kitchen by Lauren Chattman

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Hot Day Rhubarb Quencher

When you've made more than enough rhubarb, apple, strawberry sauce....

On a hot spring or summer day, this drink is really satisfying. Sweet, tart and sharp - your taste buds will be dancing in confusion and excitement. This is a great recipe for outside weekend events and will certainly have your guests talking.

Ingredients

2 pounds tender pink rhubarb
4 1/2 cups boiling water
1 3/4 cups sugar
3 cups grapefruit juice
1/4 cup lemon juice
4 1/2 cups ginger ale
Mint leaves for garnish

Process:

1) Dice rhubarb but leave skin on - do not peel

2) Place rhubarb in boiling water and cook until knife soft.

3) Press cooked rhubarb through a sieve
[ A fine mesh colander or regular colander with cheese cloth will also do the job in a pinch]

4) Measure rhubarb juice and add enough water to yield 6 3/4 cups of combined liquid

5) Add sugar and stir until dissolved - place in refrigerator and chill completely

6) After chilled, add cold grapefruit juice and lemon juice - return to refrigerator until ready to serve

7) Just before serving add ginger ale and garnish with fresh mint leaves.

Braised Radishes

When you think radishes - the first thought that comes to mind is not to braise them. Yet, braising has a nice soothing and smoothing effect on the flavor of the radish. In fact, for centuries, Daikon (a larger Asian variety of radish) has been incorporated into stir fry.

Ingredients:

- 20 plump purple or red radishes
- 1 to 2 Tbl butter, unsalted
- 2 stalks green garlic (cleaned and sliced on the bias) -scallions or shallots can be used as a substitute
- 1 Tsp chopped fresh thyme
- Salt and pepper to taste **

[green garlic: young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb.]

Process:

1. Trim the tops off the radishes (if present) and gently scrub radishes clean of any debris

2. Cut radishes to even sizes - smaller ones can stay whole while larger are cut in halves

3. In a heated sauté pan, melt butter (avoid having the pan too hot or you will burn the butter)

4. Add the green garlic and thyme and cook for one to two minutes to soften garlic and release the oils of the thyme

5. Add the radishes and simmer for a few minutes until tender (3-5 minutes)

6. When soft remove from pan and plate radishes

7. Keep liquid/sauce in pan - add an additional pat or two of butter and reduce until 1/3 to 1/4 cup

8. Serve butter reduction over braised radishes - one to two tablespoons per serving

** I always recommend good kosher salt or good sea salt and fresh cracked pepper from the pepper mill over canned pepper and iodized salt

Recipe concept adapted from Vegetarian Cooking for Everyone by Deborah Madison

Radish Spread

It is a bit different for sure.

Not the first thing you would think to do with radish. But it is tasty, inexpensive, uses common ingredients and fast to make. Great for outdoor parties in summer time as a spreadable dip.

Ingredients:

8 ounces cream cheese (softened)
1 cup finely chopped red radish
1/4 cup finely chopped green onion
1/2 cup butter or margarine (softened)
1/2 tsp celery salt
1/8 tsp paprika
1/8 tsp red cayenne pepper
1/2 tsp Worcestershire sauce


Process:

1. Incorporate all ingredients in a large mixing bowl

2. Chill before serving

3. Serve with crackers, mini rye bread or slices of whole wheat French bread

Black-Eyed Susan - Drink Recipe

Just like going to a Grateful Dead Concert to say you have done it, so too is attending the Preakness.

I had the unique opportunity to work at the Preakness almost 20 years ago and let me just say it was an interesting experience for sure!

This is an important Maryland legacy, so even if you never get to witness the Preakness in person, you can certainly bring part of the Preakness home. The Black-Eyes Susan is the drink of the Preakness and just a great summertime drink on those hot days - Preakness or not!

Recipe is as follows:

1 - 1/4 cup vodka
4 cups orange juice
1 - 1/4 cup light rum
3/4 cup triple sec
1 tbsp fresh lime juice
4 cups pineapple juice
An ice ring

Chill all ingredients.

Just before serving combine in a punch bowl.

Unmold ice ring and float in bowl.

Makes 10 large servings.

Food Guide: RADISH

Radishes (Ralpanus sativus)

A root vegetable of the mustard family. High in protein, low in fat, low in sodium, and believed to reduce some kinds of cancer.

Backgrounder:

Radishes come in two harvest types: spring and winter varieties. Each season bounty is different is shape and color.

Spring varieties are milder and include: Cherry Belle (red), White Icicle, and Easter Egg (rainbow colored). Spring varieties (fast growing types) can be mature within as little as three weeks. Winter varieties are stronger and more pungent in flavor with a more course texture. Winter varieties are much larger than spring varieties and make take more than 50 days to reach reasonable size in the cooler conditions. .

History:

Grown in Egypt since at least 2780 BC, radishes were a core food staple that help build the great pyramids. Centuries later, radishes would find their way to Asia in many varieties from red to white to green and in many different sizes from petites to the monster Daikon variety.

Purchasing:

Look for – firm, bright, well shaped radishes. Clear clean skins free of blemishes. If the green tops are still present then the radishes are fresh. Avoid radishes with excessive cracking, cuts, yellowing, and pithy skins that give to pressure. If in a bag, check to make sure they are mold free.

Storage:

If the radishes are fresh and tops are still present, remove tops before storage (unless you will be serving them the same day and want the visual effect of the tops). Place in clean plastic bags. Red varieties will last up to two weeks in the refrigerator. Black radish varieties will last for months if they remain dry – store in perforated storage container or bag.

Preparation:

Wash in cool water. Trim off the tops of the stems and tips. Skin can be removed if desired, however the skins contain most of the enzymes that give it their tang.

Avoid grating or slicing radishes until you are ready to use. Cutting damages the cells of the radish, releasing moisture that converts an otherwise mild chemical called sinigrin into an irritant mustard oil that gives radishes their hot taste.

Cooking Techniques:

The most nutritious way to serve radishes is raw.

However, radishes also lend themselves to braising and stir fry.

Radish greens (tops) can be added to soups for additional flavor and nutritional enhancement.

Nutritional Composition:

Radishes are high in vitamin C and contain phytochemicals (bioflavoniods and indoles) that may help prevent certain kinds of cancer. A moderate form of fiber - ten red radishes provide 1g of fiber and 10 mg of vitamin C. Radishes also have been shown to stimulate the appetite and provide an excellent digestive aid. They have antifungal and antibacterial properties. Additionally, radishes are major sources of iron and potassium, both important to health.

Flavor profile:

Radishes are pungent in taste (sharpness will vary by variety). Raw radish is pungent and peppery adding a crunch element. When cooked, flavors transform from tangy to delicately sweet. Functional they offer a “heat” component to a meal. Offering light weight and moderate volume to a dish, Radishes are an often overlooked vegetable.

Flavor Affinities:

Radishes work well with chives, lettuce, mild fish, mint, scallions, sweet butter, vinegars (especially rice and balsamic), lemons, oranges, salt, parsley, smoked salmon, chicken livers and scallops, anchovies, avocados, basil, bread (especially French and rye), cheese (especially blue and feta), chervil, cream and crab.

Cooking Suggestions:

- Stir fry sliced radishes or matchstick daikon – don’t over cook – you want to retain the crispness.
- Serve younger fresh French varieties for breakfast with sweet butter and salt or incorporate into a compound butter.
- Use fresh radish greens (tops) and cook like other greens. Add to soups – flavor will be similar to that of arugula.
- Black radishes can be prepared similar to turnips – the cooking process will neuter the harsh flavors.
- Julienne daikon radish (alone or with julienne carrots) and dress with rice wine vinaigrette (mix rice wine, sesame oil and cilantro)

Rhubarb Salsa- Two Ways

Typically, we hear rhubarb - we think desserts.
Traditionally we hear salsa - we think tomato.

The rules of salsa making are not limited to only tomatoes, as the uses of rhubarb are not exclusive to pie.

In general, making salsa is easy, quick and well worth the effort. With just a few simple ingredients you can have a complex mixture that you can eat with chips or put over grilled meats.

Below are two recipes using rhubarb as the core ingredient. The first recipe pairs very well with white proteins such as fish and chicken. The other recipe pairs nicely with red proteins such as beef and lamb. Both recipes are also well-suited for tortilla chips.

There is no argument that fresh homemade salsa trumps that stuff in the jar every time!


Rhubarb Salsa (for White Meats)

Ingredients

2 cups rhubarb, finely diced
3 scallions/green onion, finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup sweet yellow pepper, finely chopped
1/2 cup fresh cilantro, finely chopped
1 - 2 chili peppers, finely chopped (choose variety to your heat level)
1 - 2 Tbsp fresh lime juice
brown sugar
salt and pepper

Process:

1) Remove ribs and seeds of the peppers and finely chop - keep chilies separate from sweets - put aside

2) Finely dice the rhubarb - blanch in boiling water for 10 seconds

3) Place blanched rhubarb immediately into ice bath to stop cooking process

4) Combine rhubarb with sweet peppers

5) Next add cilantro and scallions/green onions

6) Next add chilies to your desired heat level (start with less and add more as desired)

7) Stir in fresh lime juice

8) Add brown sugar, salt and pepper to taste

9) Best served over grilled or pan seared chicken or fish


Rhubarb Salsa (for Red Meats)

Ingredients

1 cup chopped onions
2/3 cup dark or golden raisins
1/2 cup honey
2 tbsp red wine vinegar
4 tsp jalapeño pepper, chopped
2 cloves garlic, minced
1/2 tsp ground cardamom
6 cups fresh sliced rhubarb (1-1/2 pounds)

Process:

1) In a large pot combine all ingredients except for rhubarb

2) After all ingredients are combined, add rhubarb

3) Bring to boil and reduce to simmer

4) Upon simmer, cover pot and let it simmer for 10 minutes. Allow mixture to simmer with as little stirring as possible.

5) After 10 minutes, remove cover and allow to simmer for additional 5 minutes to reduce liquid slightly. Avoid stirring unless to avoid scorching or burning.

6) When mixture is coating the back of the spoon, set aside to cool

7) Serve cold over sliced beef or lamb

The All Purpose Vinagrette Formula and Recipe

If you look into your box tonight and all you can see is salad, then one of the most important and simple sauce recipes that you should have in your cooking arsenal is the VINEGARETTE.

Built on simple ratios and culinary science, there are an endless amount of ways you can utilize this cold sauce. From dressing your spring greens to adding complexity to your sauté or braised veggies - you will be hard pressed to run out of variations and applications.

No recipe here - simple ratios and process:

VINEGARETTE = Acid + Fat + Emulsifier + Aromatics

So let's break it down:

• An ACID can be any vinegar, any citrus juice or any combination of the two

• A FAT can be any type of oil, butter, fat from protein

• An EMULSIFIER is anything that stabilizes the relationship between the Acid and the Fat - as we know - oil and water do not mix well unless there is an emulsifier. There are many to choose from - some more commons emulsifiers include - mustards, eggs, mayo, sour cream, powered ingredients

• AROMATICS are your herbs, spices, cheeses, zests and other ingredients that drive flavor.

Three parts FAT to one part ACID - does not matter what kind of vinaigrette you will be making the ratio is always 3:1.

Ever wonder why you put mustard in basic vinaigrette? Beyond adding a flavor dimension - the mustard acts to stabilize the oil and acids in the recipe. This assures that your sauce does not break and requires little or no additional mixing.


The process

- Add all the ingredients except for your Fat/Oil into your mixing container and mix well.

- Then in a slow and steady stream, pour in your Fat/Oil into the mixture while constantly mixing.

• For emulsifying you can mix with a whisk, blender, and hand mixer. The goal here is to force mix the ACID and FAT into a state of suspension that will not break. The more "aggressive" you are with your mixing the more stable it becomes. I personally favor kitchen appliance to aid and expedite the process. Make mayonnaise from scratch just once with a whisk and you will quickly learn to appreciate the power of kitchen electronics!

- When the vinaigrette is fully incorporated and showing no signs of breaking you are done.

Suggestions:

Spring or Fancy Greens: Balsamic + Olive Oil + Dijon + (Garlic, Shallot and Thyme)

Romaine Lettuce: (Red Wine Vinegar and Lemon Juice) + Olive Oil + (Mayonnaise and Egg Yolk) + (Garlic, Anchovies, and Parmesan Cheese)

A Rice or Grain Salad: Red Wine Vinegar + (sesame oil and plain oil mix) + powdered mustard + (ginger, garlic, soy and scallion)

Baby Spinach Salad: Cider Vinegar + Olive Oil + Course Grain Mustard + (roasted garlic and hardboiled egg)

Salad of Endive: Juice of Orange, Lemon and Lime (mix) + Olive Oil + Sour Cream + (Shallot and Citrus Zest)

Just remember - Acid, Fat, Emulsifier, Aromatics - Ratio 3:1 - Combine all but Fat/Oil - then add Fat/Oil until emulsified and you are done.

Experiment and create - you can always adjust if something is not to your liking. A well emulsified vinaigrette will keep for many days if it is not consumed in the first sitting!!!

You are now making chef grade vinaigrettes and are welcome to discard all salad dressing latent with chemicals that are presently wasting your refrigerator door space!

Behind the Blog

As a part of our volunteer crew working to bring the Shaare Torah CSA to you this summer, one of our CSA members, Chef Mike, is donating to us his professional knowledge and great interest in enhancing our CSA experience. He will be helping to fill this blog with recipes for those ‘new to you’ items each week, information to demystify some of those items, and techniques to conquer common cooking challenges.

A Word from Chef Mike:
For the past few weeks, I have been preparing myself for what I could and should offer to maximize this CSA experience. For you first timers, a CSA is transformative - you will never look at produce in just the same way. Your taste buds and senses will rejoice in the diverse and exciting range of tastes you will experience. In culinary school, we were always reminded that you eat with all your senses and well before the food ever gets into your mouth.

The CSA bounty should be celebrated and enjoyed as more than just sustenance. Once you taste the snap of a real fresh pea, the intensity of fresh beets, the sweetness of fresh peppers and the pleasure of discovering a new vegetable you would not normally purchase, you will never quite see produce in the grocery store in the same way again! There is grocery store produce, and there is CSA PRODUCE!!!

So, my aim for this CSA season is to offer recipes, suggestions and information to help you maximize your CSA share. But beyond the basics, I would like to offer more than just recipes. It is my mission to share with you the critical culinary information that will enhance your knowledge of food preparation and begin to take you down the path of better understanding how to cook without a recipe.

Learn the techniques, food characteristics and ratios... and you too can be cooking without a recipe or at the minimum not be a slave to the recipe because you better understand the information and technique behind the meal.

Please never hesitate to "ask the chef" or "suggest to chef" ideas for future posts. Also, please share your CSA successes and challenges with us.
With that... LET'S EAT!!!

CSA- Share Details: Week #1

It's so close...you can taste it!

In our first week, you can expect:
SPINACH
HEAD LETTUCE
HERB
RHUBARB – Pam our farmer says, "THE RHUBARB IS BIG"
ASPARAGUS
SPRING ONIONS
SALAD MIX
RADISH

Dont' forget to keep checking (or subscribe to an RSS feed) to see the first posted recipes later this weekend and throughout the week/season.
click to Submit a Recipe of your own to share.

Share Pick-Up Instructions

CSA share pick-up starts this Monday night - May 11 - between 5:30-7:30pm at Shaare Torah Synagogue [1409 Main St, Gaithersburg] in the hallway of the first floor.

Your share will be pre-packaged in a recyclable cardboard box. These boxes need to be returned so they can be re-used by our Farmer to distribute our shares throughout the season.

We request that you bring bags with you to transfer your share to carry home and leave your box at pick-up.

If you need to bring your share home in the box, you MUST REMEMBER to return it the next week.

Each Monday night, a CSA volunteer will help record and distribute the shares.

SHARING - The boxes are NOT divided if you are splitting a share.

Getting ready for CSA Season 2009

You made the committment to support your community and environment, eat locally, and provide your family and yourself with fresh local produce...now what?

As, the Farm is busy cultivating and making delivery schedules and routes, we are finalizing our volunteer schedule (and thank everyone for their patience and cooperation) and logistics for delivery and pick up.

You should be getting yourself ready for a fun and delicious summer. To assist, we created this here blog to keep our CSA community connected and informed. We encourage you to visit often to get:

• news from our farmer
• weekly share details
• recipes
• upcoming programs
• and much more...

We invite you to participate often and submit recipes, ideas, questions. Help to make this a robust resource that will enhance our food experience this summer and beyond.

What is a CSA?

Community Supported Agriculture (CSA) began initially in rural communities: farmers would arrange with their neighbors or people who lived nearby to sell them a portion of their crops for the whole season in exchange for the money up front. This enabled farmers to cover the initial start up costs of a season, which can be very high, and guarantee a market for their produce throughout the season. More recently, CSA has been developed as an arrangement between rural farmers and city folk who otherwise have very little access to fresh, local produce.

As Barbara Kingsolver commented in her book Small Wonder, "Americans have a taste for food that's been seeded, fertilized, harvested, processed, and packaged in grossly energy-expensive ways and then shipped, often refrigerated, for so many miles it might as well be green cheese from the moon." A CSA is an opportunity to challenge all of this - to buy and eat food that's locally-produced, minimally-packaged, and is grown in ways that support the health of the planet.

Taken from Hazon Website

Doing your part

As a member of the CSA, you are helping to sustain a local, independent farming network. CSA shares may not be the cheapest, but your money goes directly to a local farmer to grow your food. It maximizes their direct income to plan and plant more than any other market they serve including farmers markets.

As a member of the CSA, you are participating in sustainable living. By eating organic food you are encouraging proper land stewardship. By eating fresh food you are making nutritious, wholesome foods accessible. By eating local food, you are reducing your environmental impact as less fuel is being used to transport your produce.