Two Salads on Friday

I woke  up this morning with that stupid song 'The Friday Song' in my head. I am hearing one of my students- albeit one of my favorite students, but she lost likability points for singing this song every bloody Friday!- singing it. Ugh. At least it has a completely different meaning to me during the summer. Friday now means it's time to pick up my farm share. It also means I have to deal with whatever I haven't used from last week's share, and let's face it- we all have some left! 

I still have kale and corn. Earlier this week I made a Kale and Yellow Bean salad that was really refreshing and lasted a few days. I added some canned pink beans and cannelini beans. I think I'll do it again, twisting the flavors a bit, and add the corn. Here is also a recipe for a Broccoli and Chicken Curry Salad. The Curry Salad started out with an idea of a sort of Waldorf Salad- celery, apples, apples, nuts-- and add the broccoli with a mayonnaise-based dressing. But that was boring. So I added some curry, lime and yogurt. And that was good, but not quite where I wanted it to be-- adding the grilled chicken brought a smokiness that did the trick. Fried Wonton Noodles are a great crunchy contrast.

Broccoli Chicken Curry Salad 

If you briefly cook your broccoli, making sure to refresh it in ice water to stop the cooking, it’s ready for lots of different recipes, to toss in a salad, or add to a stir-fry or quiche. Leftover grilled chicken adds a nice smokiness to this salad.

1 bunch broccoli

1 large or 2 medium apples

1 cooked (preferably grilled) chicken breast

1/4 cup golden raisins

1/ cup plain yogurt

2 Tablespoons mayonnaise

1 Tablespoon lemon juice

1 Tablespoon honey

1 teaspoon sweet curry (or more, to taste)

salt and pepper to taste

nuts or fried wonton noodles

1. Trim the broccoli and cut into l-inch pieces. Put a pan of water on to boil and get a bowl of ice water ready. When the water comes to a boil, add the broccoli and cook for 4 minutes. Drain and plunge into the ice water. When it’s cool, drain.

2. Wash the apples and cut into quarters from root to stem. Cut out the core and cut the apple into medium dice. 

3. Remove the skin from the chicken, if necessary, and cut into medium dice.

4. Combine the yogurt, mayonnaise, lemon juice, honey, curry, and salt and pepper. Toss the broccoli, apple, chicken, and raisins with the dressing. Garnish with nuts (almonds or pistachios would be good, but so would walnuts or peanuts) or wonton noodles.

Bean and Kale Salad

The traditional dressing for Three Bean Salad is loaded with sugar. This dressing is slightly sweet, but not overpoweringly so-giving it time to marinate is key. This can be doubled or tripled. Good at room temperature, it’s great for a pot- luck or barbeque.

1 pound fresh green or yellow beans

4 leaves of kale

1/2 red onion

1 (15 ounce) can kidney beans 

1 (15 ounce) can white (cannelloni) beans

1 cup pimento-stuffed green olives

3 Tablespoons oil

2 Tablespoons cider vinegar

1 scant Tablespoon honey or agave

sea salt and freshly ground black pepper

1. Trim the fresh beans and cut into 1-inch pieces. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion.

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the beans and kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion and olives in a bowl and toss. 

5. Whisk together the oil, vinegar and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. Taste and add sea salt and pepper as needed.

Kale and Corn Salad

A variation of Bean and Kale Salad, this one has a little kick. 

2 ears cooked corn

4 leaves of kale

1/2 red onion

1 small hot pepper, such as jalapeno

1 (15 ounce) can black beans 

1 cup black olives

3 Tablespoons extra virginoil

2 Tablespoons lime juice

1 scant Tablespoon honey or agave

1/4 teaspoon cumin

sea salt and freshly ground black pepper

1. Cut the kernels from the corn. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion. Cut the pepper in half and remove the seeds and veins, and then mince (you might want to wear gloves for this).

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion, pepper and olives in a bowl and toss. 

5. Whisk together the oil, lime juice, cumin, and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. 

6. Taste and add sea salt and pepper as needed.

I know Stacia emailed us what's in our box, but I don't want to peek- I want it to be a surprise. Have a great week!

Broccoli Chicken Curry Salad

Chili. Chicago Chili. Chili Cheese Fries. Tamale Pie. Chili.

I'm still working on the pork, trying to make the most of everything I have-- trying to make this wonderful meat last as long as I can. While the weather shows signs of spring, there is still a nip in the air, and I was inspired to make a big pot of something. This weekend I made chili. My 'leftover' meals will include Chicago Chili (really just chili over pasta) with salad and garlic bread, Chili Cheese Fries  with fresh green beans and Tamale Pie served with a big Caesar salad. But first for the chili.

Basic Chili

2 ounces bacon or ham fat (I used what I trimmed off the roast, and had frozen)

1 onion

2 stalks celery

2 carrots

1 poblano chili pepper

2 fat cloves garlic

6 ounces ground pork

1 32-ounce can tomato sauce

1 can niblet corn or 1-1/2 cups fresh or frozen corn

1 can red kidney beans or 2 cups cooked kidney beans

2 teaspoons ground cumin

1 tablespoon oregano

1 teaspoon ground chipotle chili

1/4 teaspoon cinnamon

kosher salt and freshly ground black pepper to taste

12 ounces dark beer

Preheat the oven to 300 degrees.

1. Dice the bacon or fat and place in a cold, deep, heavy pot or Dutch oven. Turn the heat to medium and let cook slowly until the fat renders out.

2. Meanwhile, peel and dice the onion, trim the celery, carrots, poblano and garlic and dice. Add to the fat and cook, stirring occasionally, until the onion begins to become transparent. Make sure not to brown the vegetables, or they'll bring a bitterness to the dish. If that starts to happen, lower the heat.

3. Crumble the pork and add to the pot. Cook, stirring, until it is no longer pink.

4. Add the tomato sauce. Drain the corn if using canned corn, and drain and rinse the kidney beans if using canned. Add to the pot with all the seasonings. Bring to a simmer.

5. Cover the pot and place in the oven. Cook for 2 hours, checking every half hour. If it is getting too thick, and water (up to 1 cup) and stir before covering and returning to the oven.

6. Remove from oven and add the beer. Stir and cook on the stove, at a low simmer, for 30 minutes. 

7. Taste and correct seasoning with salt and pepper.

8. Serve with grated cheddar cheese, chopped scallions and sour cream

Chicago Chili: Serve over cooked pasta (spaghetti, linguini, fettucini) with lots of grated cheese

Chili Cheese Fries: Make potato fries, either baked or fried (I 'oven fry' mine, tossing cut potatoes in a small amount of oil and baking at 400 degrees for 10 to 20 minutes, depending on how thick you cut your 'fries'). Heat your chili and have grated cheddar cheese ready. Place 1/2 portion of fries on a plate or in a bowl. Add 1/2 a portion of chili and some cheese, repeat with remaining potatoes, chili and cheese. 

Tamale Pie: Preheat the oven to 425 degrees. Make a batch of cornbread batter (recipe below). Heat three to four cups of chili and pour into an 8" pan. Pour the cornbread batter over all. Bake for 20 to 25 minutes.

Cornbread Topping

 3/4 cup cornmeal

1 tablespoon flour

1 tablespoon sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 egg

1/3 cup milk

1 tablespoon vegetable oil

 Combine cornmeal, flour, sugar, salt and baking powder. Lightly beat the egg into the milk and oil and add to the dry ingredients. Carefully pour over the chili, spreading to the corners. Place in oven and bake 20 to 25 minutes, until cornbread is brown and chili is bubbling underneath.

YUM YUM YUMMY YUM

AUTUMN SHARE!

This week I picked up my first autumn share, took it out of the three bags it took to bring it home, and put it on the butcher block island. Do you believe how much food is there?? It could be daunting- okay, it is a little daunting. But remember these late-harvest vegetables last longer in a cool environment, so they don't have to be prepared, frozen, pickled or eaten right away. Phew!
The share includes a pumpkin and a turban squash, 4 heads of escarole, sweet potatoes, eggplant, tomatoes, radishes, bell peppers, kohlrabi, broccoli and a big bag of Asian Mix lettuce. So, where's it all gonna go? Here are some of my plans:

I. Chili Rellenos

Mexican Brown Rice

Salad with Asian Mix, Escarole, Radishes and Tomatoes

II. Ginger Braised Kohlrabi

Eggplant and Escarole Curry

Dal

III. Braised Stuffed Escarole

Chicken Cacciatore

Linguini or Fettucini

IV. Braised Pork Chops with Apple Cider Sauce

Radish Chips

White Beans with Garlic and Thyme

V. Picante Pasta Casserole with Broccoli and Tomatoes

Sauteed Escarole

I can't put all these recipes on this little blog, but here are a few:

Kohlrabi Braised with Ginger

I had never had kohlrabi before some landed in my box at the farm. Since then I’ve sautéed them, pickled them, pureed them and put them in tons of dishes. This is one of the first dishes I made with them.

2 Tablespoons oil 

1 Tablespoon (about a 1-inch piece) fresh ginger

1 clove fresh garlic (large)

1/2 jalapeno

1/2 Tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt, or to taste

4 to 6 small kohlrabi with greens (about 1 pound)

1 cup water, or as needed

1/2 bunch scallions

1. Peel the ginger and grate it with a zester or mince it. Peel the garlic and mince it. Carefully scoop out the seeds and veins from the jalapeno (you might want to wear gloves to protect your skin) and chop it. Peel the kohlrabi (I use a vegetable peeler) and cut into 3/4-inch strips. Finely chop the leaves. Trim the scallions and slice thinly on the diagonal.
2. Heat the oil in a large wok or saucepan over medium-high heat. Add the ginger, garlic, and jalapeno pepper, and stir about 30 seconds. Add the coriander, cumin, turmeric, and salt, and then mix in the kohlrabi and leaves. Cook about 5 minutes over medium heat.
3. Add the water, cover the pan, and bring to a simmer. Cook until the kohlrabi is tender and most of the water has evaporated, stirring occasionally, about 20 to 25 minutes. Sprinkle the scallions on top, and serve.

Braised Stuffed Escarole

1 or 2 heads of escarole

1 clove of garlic

1 cup kalamata olives

2 Tablespoons raisins (preferably golden raisins)

1/3 cup pine nuts or almonds

1/2 cup Parmesan cheese

olive oil, as needed

1. Preheat the oven to 400 degrees.

2. Trim the escarole, but keep it whole. Bring a large pot of water to boil and add the escarole. Simmer 5 to 7 minutes, until wilted, but still holding its shape. Drain and gently pat out the extra water.

3. While the escarole are cooking, peel and mince the garlic. Pit the olives, if needed, and coarsely chop. If using almonds, coarsely chop. Grate the cheese. Combine the garlic, olives, raisins, nuts and 1/4 cup of the grated cheese in a bowl and set aside reserving the remaining cheese.

4. Open up the cooled escarole and spoon the cheese mixture into the very center. Close up the heads to complete enclose the filling. 

5. Heat enough olive oil to cover the bottom of a large, heavy ovenproof skillet. Add the escarole ‘rolls’ and cook on all sides, turning them when they just begin to turn color. 

6. Sprinkle with the remaining 1/4 cup of cheese and bake for 15 minutes.

Have a wonderful week!!! I can't wait to eat my way through this share. If you want recipes for any of the dishes in the menus, just ask (in the comment section).

Cheers!

A Plethora of Peppers

In May I planted a variety of peppers in my little courtyard garden... Thai Poinsettia, habanero, jalapeno and anaheims. I've really enjoyed having them, as well as fresh herbs- some from pots included in my CSA share, some perennials, and some I planted. It's been great to pad out in the morning and grab some basil and a pepper to add to scrambled eggs, or shred and sprinkle over a bagel and cream cheese. Now we're getting ready for the first frost, and it's time for me to pick what's there and think about pulling them out for the winter.
So I went out in the cool of the morning and picked everything there. Here's a picture of this morning's harvest. I couldn't bring myself to pull up the plants just yet--flowers on the pepper plants promised more peppers in the cool, sunny days to come. While I was out there, I also picked a bowlful of green grape tomatoes.
But... now I have a plate-full of really spicy peppers to use!! Here's the plan:
Spicy Pepper Sherry, simple as can be. In a few weeks I'll have a condiment to sprinkle on veggies, maybe brighten up a soup or some rice or a baked potato. Use in stir fries and other Asian dishes.
Green Tomato Salsa. Using the the unripe grape tomatoes, some corn from this week's share, basil, oregano, chilies, and adding garlic, lime juice, and a little cumin and olive oil.
Chiles Rellenos. Dinner! This recipe will use the eggs from my farm share this week, leftover Corn Milk Tortillas from last week and the above mentioned Green Tomato Salsa.

Spicy Pepper Sherry

Using the garlic and ginger will definitely give this an Asian flare. If you want it to be more versatile, leave out the ginger.

1 bottle sherry (I'm using Fino, 'cause that's what I have, but any sherry will do)

5 jalapeno peppers

2 cloves garlic (optional)

1-inch piece of ginger, peeled (optional)

Make sure the peppers are super clean. Peel the garlic and ginger. Pour out 1 cup of sherry from the bottle and push the peppers, garlic and ginger into them (cut them if you must, but try not to). Top off with as much of the sherry you removed as fits. Cap and store in a cool, dark place for at least 2 weeks. Strain through a sieve lined with cheesecloth. Wash the sherry bottle with hot soapy water and pour the strained sherry back into the bottle. Use in soups, stews, stir fries, sauces for chicken wings or ribs.

Green Tomato Salsa

You don't have to use grape tomatoes. If substituting regular sized green tomatoes, cut into 1-inch pieces before measuring.

2 cups green grape tomatoes

1 ear corn

1 or 2 jalapeno peppers

1 clove garlic

1 Tablespoon fresh basil or cilantro

2 Tablespoons fresh chives OR 1 scallion

1 Tablespoon fresh oregano

1 Tablespoon fresh parsley

1/8 teaspoon cumin

1 teaspoon olive oil

1 Tablespoon fresh lime juice

kosher salt and freshly ground black pepper, to taste

Cut the kernels off the corn cob. Cut off the stems of the peppers and cut in half lengthwise. Remove the seeds and veins from the peppers. Peel the garlic. 

Place the tomatoes, peppers, corn and garlic in the bowl of a food processor. Pulse a few times until coarsely chopped. Add the remaining ingredients and pulse until minced. 

Store in the refrigerator.

Chile Rellenos

If using fresh peppers, charring them first is important. You can use canned, peeled peppers in the winter. 

6 Anaheim or Cubanelle (aka 'Italian Frying") peppers

8 ounces cheddar cheese

1/4 cup flour

2 eggs

oil for frying

1. Char and peel the peppers: Inside-- if you have a gas stove, turn a burner on high (turn on the vent) and place the whole peppers right on the flame. Turn as the outsides blacken. When they are all charred, place in a paper or plastic bag and let steam. When cool, rub off the charred skin by running them under cold water. OR place under a broiler until charred, place in a bag and rub off the skin. Outside-- place directly on coals or over a high flame on the grill. Turn as the skins turn black. Follow the directions for steaming and removing skin, above.

2. Cut a small slit, lengthwise, near the top of each pepper at the stem end, about 1-inch long. 

3. Cut the cheese into pieces that will fit into the peppers, estimating the length and width of each pepper (better to be a bit smaller than large when doing this estimation). Carefully ease the cheese into the pepper through the slit.

4. Separate the eggs. Whip the egg whites to a soft peak (this takes me about 2 minutes by hand with a wire whisk). Fold in 2 Tablespoons of flour and the egg yolks.

5. Dredge the peppers in flour.

6. Heat 1-inch of oil in a heavy skillet. When a drop of batter fluffs up immediately, place one pepper into the batter. With a large spoon turn it around until coated by the batter and carefully place in the hot pepper. Repeat with remaining peppers (you probably can't fit them all into your skillet, so do it in batches). When the batter puffs up and is golden, turn over and continue to cook until both sides are lightly browned. Remove to paper towel lined plate.

7. Serve with salsa and sour cream. Good side dishes are rice, refried beans, and/or tortillas.

My share this week included broccoli, lettuce, eggs, corn, turnips and collard greens. Here's where everything went:

Giant chef salad with hard cooked eggs, lettuce, and some broccoli

London broil with Brazilian Greens and sweet potato (from last week's share)

Beef burritos using leftover london broil, lettuce, tomatoes, green tomato salsa

Chile rellenos with green tomato salsa and corn milk tortillas from last week

Oven Fried chicken, Herb baked corn on the cob, steamed broccoli

Have a great week!!

Wishing Stone Farm:8 Greenhouses, 3 Properties, and Bio-fuel

Biofuel tanks in Cucumber Greenhouse

Eggs. Honey. Salsa, pesto, scones, wholegrain bread, soups, dips, pickles. A backyard designed for children's programs. A chicken coop that looks like a caboose. And a really adorable dog named Baxter. Wishing Stone Farm in Little Compton, Rhode Island is incredibly diverse. Skip Paul has spent most of his adult life sharing his passion for sustainable farming, bringing his certified organic and IPM produce, eggs and honey to urban environments. Local CSA members pick up their share at the farm in the spacious 'pick-up' room, but most members use a credit system at four separate farmers markets throughout Rhode Island. He and his wife, Liz Peckham, also have a certified kitchen where they create and sell products under the label "Babette's Feast" (their Cilantro Lover's Salsa is really yummy!), and have designed an outdoor space for children's programs. They've been farming this land for over 30 years, recently installing greenhouse heaters that run on used car oil to reduce heating costs and recycle waste. Conscientious, innovative, welcoming and fun describe this successful family farm.

Here in Connecticut it is finally feeling like autumn! My share this week included leeks, lettuce, tomatoes, cubanelle and bell peppers, potatoes, corn, fennel and cucumbers. Today I'm making soup with the peppers, fennel, potatoes, and leeks. The house is filled with the aroma of roasting pepper and fennel, and I can't wait for dinner! 

Roasted Fennel, Leek and Pepper Soup

Roasting mellows the flavors of these vegetables, makng them less aggressive. Carrots and an apple  add a little sweetness.

4 cubanelle or other mildly hot peppers (about  4 ounces)

1 medium fennel bulb (about 8 ounces)

several small carrots (about 4 ounces)

1 medium leek

2 medium potatoes (about 12 ounces)

1 apple

canola or other mild vegetable oil

2 cups chicken broth or mild-flavored vegetable broth (you don’t want the veggies in the broth to compete with the flavors of these veggies)

salt and pepper to taste

2 Tablespoons chopped chives (optional)

1. Heat the oven to 350 degrees.

2. Wash all the vegetables and the apple. Trim the fronds off the fennel and cut it in half (reserve the fronds for garnish). Trim the carrots and the leek. Cut them into 2-inch pieces. Cut the apple in half. 

3. Place the vegetables in a baking dish and toss with a tablespoon of the oil. Add the apple to the pan. Cover the pan with foil, and place the pan with the veggies in the oven. Place the potatoes on the oven rack. Roast about an hour until tender.

4. Cut the potatoes in half and scoop out the flesh. Scoop the cooked apple off the peel. Chop the fennel, leek and carrots coarsely. Cut the peppers in half lengthwise and remove the seeds and veins. Chop coarsely. Put all in a soup pot. Add 2 cups chicken broth and a bay leaf. Simmer over low heat for 30 minutes. Puree with a hand blender or in a food processor or blender. Return to heat and taste, adding salt and pepper as needed. 

5. Garnish with chopped fennel fronds and chives. Serve with Stilton Crackers.

Stilton Cheese Crackers

If you don't like Stilton, you can substitute cheddar or swiss. These are great with cocktails, too.

2 cups all purpose flour

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 teaspoon salt

4 ounces butter

6 ounces Stilton Cheese

2 tablespoons white vinegar

coarsely ground black pepper

1/2 cup cold water

1. Shred the cheese.

2. In a large bowl, mix the flour, cornmeal, baking soda, sugar and salt. Break the butter into small pieces the size of baby peas (you can use your fingers, a pastry blender or 2 knives for this). Stir in the cheese, vinegar and cold water, mixing only until the mixture forms a soft dough. Shape the dough into a ball; wrap with plastic wrap and refrigerate at least an hour or until dough is firm enough to handle (this can be done several days ahead of time).

3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into 4 pieces and roll each piece as thin as you can get it—about a 10-inch square. Cut into squares or triangles, or use a cookie cutter (I have one shaped like a maple leaf that I like to use). 

4. Place on a baking sheet and sprinkle with coarsely ground black pepper. Bake about 10 minutes or until browned and crisp.

I'm really looking forward to autumn- I love this kind of weather, autumn vegetables, autumn colors, autumn clothes, autumn leaves... and cooking autumn soups and stews. 

Have a terrific week!