One Straw Farm’s Stuffed Bell Peppers

This is a vegetarian adaptation of One Straw Farm's Stuffed Bell Pepper recipe.

For those of you that are not familiar with One Straw Farm, they are the largest organic vegetable farm in Maryland. The farm was founded in White Hall, Maryland in 1985 by Drew and Joan Norman.

From its inception, One Straw has been a pioneer in the local revolution for organic, sustainable solutions and a leader in the local CSA scene.

You can find them on the web at www.onestrawfarm.com.

Ingredients

• 3 large bell peppers of any color
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 tablespoons garlic, finely chopped
• 2 small or 1 large zucchini, diced small
• 3 tomatoes, cored, lightly seeded and chopped
• ¼ cup chopped basil
• Salt and pepper
• 3 cups prepared bulgur*
• 8 ounces cheese, crumbled (feta or goat)**

Process

1. Preheat oven to 350 degrees
2. Cut bell peppers in half length-wise - remove seeds and ribs
3. Place the peppers, hollow side up, into a lightly greased baking dish
4. In a large skillet, heat the olive oil - when hot, add the onion and garlic, and sauté for about 4 to 5 minutes, or until onion is soft
5. Add the zucchini and sauté for about 3 minutes longer
6. Add the tomatoes and basil, and simmer for 5 minutes
7. Remove from heat and set aside to slightly cool
8. When the stuffing has cooled, fold in the bulgur and about half of the cheese
9. Season with salt and pepper to taste
10. Stuff the peppers generously with the mixture and top with the remaining cheese
11. Cover the baking dish with foil and bake for about 20 minutes in oven
12. Remove foil and bake for an additional 10 to 15 minutes or until nicely browned

Notes:

* Couscous (basic or Israeli) or quinoa could be substituted for the bulgar that was originally called for

** The recipe originally called for Feta cheese, however, free free to experiment with other cheeses such as goat, blue, mozzarella

User Recipe: Cucumbers & Onions in Vinegar

Lisa... thanks again for a this recipe.

A traditional preparation for cucumber salad.
The recipe takes me back to making cucumber salad with my Grandmother in her kitchen!

You are correct that this recipe can be made with Splenda as a substitute. Also, you can add a pinch of celery seed in for additional flavor.

Lisa writes:
This is a good way to preserve all of the cucumbers that we have been getting, and it makes a great summer salad. My kids have been eating it with every meal. I think that it could be made with Splenda or another sugar substitute, just taste it as you go along

Ingredients:

• Large Cucumbers
• 1 Large Onion
• Water
• Cider Vinegar
• Sugar

Process:

1. Thinly slice the cucumbers and onions

2. Add to a large jar or plastic container

3. Cover with equal parts of water, cider vinegar and sugar

4. Refrigerate overnight

User Recipe: Linguine with Swiss Chard

Many thanks to Lisa Cohen-Dumani for her submission of this great recipe for Linguine with Swiss Chard.

As Lisa writes:
This recipe comes from the “Pasta with Sauces” cookbook. It calls for radicchio and pancetta, but I have been making it with swiss chard for years, and I am sure it is just as good without the pancetta.

Ingredients:

• 1 ½ lbs pasta
• 1 bunch swiss chard
• 1 tablespoon olive oil
• ½ cup white wine vinegar
• 4 tablespoons unsalted butter
• 8 quarts water
• 1 ½ tablespoons salt
• 6 oz fresh goat cheese crumbled
• salt
• 1/3 cup pine nuts, toasted

Process:

1. Cut the swiss chard off of the stems and chop coarsely.
   
   
2. In a frying pan, heat the olive oil and add the swiss chard and vinegar. Cook covered until completely wilted – about 4 minutes. Remove the lid and simmer until the liquid is reduced by half, about 3 minutes. Stir in the butter and remove from the heat.
   
   
3. In a large pot bring the water and salt to a boil. Cook linguine until tender and drain well.
   
   
4. In a large warmed bowl, combine the linguine, swiss chard mixture, goat cheese and salt to taste. Toss to mix well.
   
   
5. Top with toasted pine nuts.

Serves 8

Two Kohlrabi Recipes

Below are two recipes and a message from member Allison Gordon-Beecher. Many Thanks for your time and effort.

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Note and recipes from Allison:
I was one of the volunteers manning the table at today's CSA pick-up and, of course, chatted with many people as they came to pick up their veggies. Well, it came out from quite a few that they still had their kohlrabi sitting in the fridge because they hadn't known what to do with it, so I promised that I would post the recipe I had used. I'm actually going to share two, because there was another one that I had planned to try if we ever got another kohlrabi. Maybe someone else can let me know how it came out . . . BTW, I got both recipes off of Recipezaar.com.

Avocado and Kohlrabi Salad

15 min 15 min prep

SERVES 4

Ingredients:

• 3 medium kohlrabi, bulbs
• 2 ripe avocados
• 3 tablespoons lime juice
• 1 scallion, chopped
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra-virgin olive oil
• 1/4 teaspoon garlic powder
• salt
• fresh ground pepper
• 1/4 cup crumbled feta cheese

Process:

1. Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.

2. Cut into 1/4-inch-thick slices, then cut the slices into chunks.

3. Place in a bowl.

4. Cut avocados in half lengthwise.

5. Tap the blade of a heavy knife in the pit, twist to remove, and discard.

6. Quarter and peel avocados, then cut into chunks.

7. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.

8. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.

9. Pour dressing over kohlrabi and mix to cover.

10. Mix together the chunked avocados and the kohlrabi mixture.

11. Make a bed of the salad on four plates, and sprinkle each with feta cheese.

12. Serve and enjoy!


NOTE: I only had one kohlrabi so that's all I used, but followed the rest of the recipe as written. I think next time I would cut the dressing in half unless I had the full amount of kohlrabi and avocado. It was a bit much for the amount of salad.


Kohlrabi for the Novice

This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.

by MarthaStewartWanabe

25 min 10 min prep

SERVES 4

Ingredients:

• 4 kohlrabi, bulbs small, peeled and cut into 1/4-inch strips
• 1/2 cup carrot, shredded
• 2 tablespoons honey
• 2 tablespoons pecans, toasted and coarsely chopped
• 2 tablespoons lemon juice, fresh-squeezed
• 1/4 teaspoon lemon zest, finely grated
• 1 tablespoon chives, snipped
• 1 tablespoon unsalted butter

Process:

1. Bring a large saucepan of water to a boil over medium-high heat.

2. Add the kohlrabi and carrot and cook for five minutes or until kohlrabi is tender.

3. Meanwhile, combine honey, pecans, lemon juice, lemon zest and chives in a small bowl. Stir to mix well and set aside.

4. Drain vegetables and place in a serving bowl.

5. Top with the honey mixture and butter, stirring to combine.

6. Serve immediately.

7. To toast nuts in a skillet: Cook them in a dry skillet over mediumlow heat for around seven minutes, turning them occasionally to prevent burning, until they are fragrant and visibly darkened. Then cool completely.

Fabulous Rhubarb Cake

From CSA member Sharon S.
I had mentioned to some people who still had rhubarb in the freezer that I would post this great really easy recipe for Rhubarb cake that I have been making for the last few weeks.

Ingredients:
1 bunch raw Rhubarb cut up into bite size pieces (don't bother to peel)
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce (I have also substituted one over-ripe banana)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 cups flour (All Purpose, or 1 cup white and 1 cup whole wheat)
optional: 1/4 fine sugar sifted with 1 tspn cinnamon.

Process:
In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.

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.

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

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