NWPA Growers Co-op

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News about NWPA Growers!
Posted 8/11/2011 6:21am by Amy Philson.

Fresh Tomato Salsa (from delish.com)

Ingredients

  • 4 cup(s) diced tomatoes (5-6 medium)
  • 3/4 cup(s) finely diced red onion ( about 1 small)
  • 1/4 cup(s) red-wine vinegar
  • 1 1/2  jalapeño peppers, seeded and minced
  • 1/2 cup(s) chopped fresh cilantro
  • 1/2 teaspoon(s) salt
  • cayenne pepper, to taste

Directions

  1. Combine tomatoes, onion, vinegar, jalapeño, cilantro, salt, and cayenne in a medium bowl. Refrigerate until ready to serve.

Simple Cooked Tomato Salsa Recipe (from simplyrecipes.com)

Ingredients

  • 2 medium sized fresh tomatoes, cored and cut in half
  • 1 whole jalapeño chili pepper (or a serrano), stem removed, chopped
  • 5 large garlic cloves, peeled
  • 1 1/2 teaspoons salt
  • 1/4 cup water
  • 2 teaspoons olive oil

Method

1 Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified.

 

2 Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat.

Makes about 1 1/2 cups. Keep refrigerated when not using.

6 Ways to enjoy your corn! (from marthastewart.com)

Boil:  Using a pot large enough to hold all your corn, fill it 2/3 with water. Bring water to a rapid boil. Once the water is boiling, shuck corn and immediately add to the pot. Boil 2-6 minutes—longer if you like corn extra-soft.

Grill: Throw unshucked corn on the grill and rotate every few minutes for about 14 minutes, or until corn appears deeply charred all the way around. If desired, carefully pull back corn husks and pull out the silk, then fold the husks back over. Soak the corn in cold water for 15 minutes before grilling; the husks will char and add a smoky flavor, the soaking will prevent them from burning and help the corn steam inside.

Steam: Place a steamer basket in the bottom of a large pot. Fill pot with two inches of cold water, cover, and bring to a boil.  Once boiling, shuck corn, add ot the basket and replace lid. Steam about 10 minutes. This method is even better as a one-pot meal - make it a crab and corn boil!

Microwave: Microwave unshucked corn for 2-3 minutes. Add an extra minute for each additional ear. Be careful when you remove the husk and silk—the corn will be hot!

And if you're lucky enough to find farm-fresh corn, enjoy it straight from the husk without cooking it at all!

Toppings: Old bay seasoning, cheese, including grated Parmesan, feta or manchego, or a classic mix of butter and salt. For a flavored butter, mash roughly chopped herbs (basil is my favorite!) with softened butter. And for Mexican-style corn, rub each cob in lime, butter and cojito (Mexican cheese).

Cool Trick:  To avoid the mess of using an entire stick of butter to dress your corn, simply rub a buttered slice of break onto each cob. And voila! You'll have perfectly slathered corn and warm buttered bread, mess free.

Dill Potatoes on the grill!

Ingredients:

  • 6-8 large new potatoes
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • aluminum foil

Preparation:

Wash potatoes and cut in quarters. Place potato pieces in a resealable container. Mix together remaining ingredients in a small bowl. Pour over potatoes, seal, and allow to marinade for 20-30 minutes. Preheat grill for medium heat. Take potatoes out of bag and place on a long sheet of aluminum foil. Pour enough marinade over potatoes to coat them well. Place another piece of foil on top and crimp edges to create a packet. Make three small holes on the top to allow steam through while cooking. Place potato packet on the grill and cook for 30 minutes or until tender. Remove and serve.

(Another) Red Potato Salad (from allrecipes.com)

Ingredients

  • 3 pounds red potatoes, cut into chunks
  • 1 cup low-fat sour cream
  • 1/2 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 4 hard-cooked eggs, chopped
  • 1 dill pickle, chopped
  • 1/3 celery stalk, chopped
  • 2 green onions, chopped
  • 1 dash hot sauce
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1 dash onion salt
  • salt and pepper to taste

Directions

  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

 

Posted 8/3/2011 3:10pm by Amy Philson.

Traditional Pesto (101cookbooks.com)

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

 

Pesto with Sundried Tomatoes (peppercornpress.com)

Ingredients

8 ounces penne pasta

1 Jar (8 to 10 ounce size) sundried tomatoes in oil

2 cups fresh basil leaves

3 large cloves of garlic

2 tablespoons toasted pine nuts

6 ounces of fresh shredded Parmesan cheese

Salt & Pepper to taste

 

Sweet and Sour Bean Salad (food network.com)

Ingredients

  • 1 can green beans, rinsed and drained
  • 1 can cut yellow wax beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can butter beans, rinsed and drained
  • 1 large green bell pepper, diced
  • 1 large red onion, sliced and separated into rings
  • 1 (4-ounce) jar pimentos, diced
  • 1/2 cup salad oil
  • 2 cups thinly sliced celery
  • 1 1/2 cups cider vinegar
  • 2 cups sugar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can tomato soup, undiluted

Directions

Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

Green Beans with Lemon and Toasted Almond (foodnetwork.com)

Ingredients

  • 1 (2-ounce) package sliced almonds, found on baking aisle
  • 1 pound green beans, trimmed
  • 1 tablespoon butter
  • 1/2 lemon, juiced
  • Salt and pepper

Directions

In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

Peach-Nectarine Muffins (makes 8) (allrecipies.com)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 large ripe peach - peeled, pitted and diced
  • 1 very ripe nectarine, pitted and diced (substitute one peach!)
  • 1 tablespoon brown sugar

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
  3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

Peach Pound Cake (allrecipes.com)

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh peaches, pitted and chopped

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

 

*Shorter list of recipes today because I know everyone can use a lot of their share without new recipes!  Enjoy!*

 

Posted 8/1/2011 2:10pm by Amy Philson.

Please take a look at this program opportunity!


The fourth in the “Eating Green…” program series

Preserving the Harvest

 

At Jennings Environmental Education Center
Saturday, August 27, 2011

8:30 a.m. - 12:00 noon

 

Take advantage of the abundant harvests of the growing season by learning to preserve fresh fruits and vegetables

 

  • Introduction to canning, freezing and dehydrating        by Master Food Preserver Renee Squire of Penn State Extension

 

 

  • Drying foods in a home-built solar dehydrator by Lori Sands of Silver Wheel Farm, LLC

 

 

  • Opportunities to “Buy Fresh Buy Local” and celebrate Local Food Month in September with Pennsylvania Association for Sustainable Agriculture (PASA)       (Farm tour tickets available at discount to workshop participants.)

 

 

Registration and pre-payment of $5.00 required by Friday, August 19th. Register online at http://www.dcnr.state.pa.us/Calendar

or call Jennings at 724-794-6011

Posted 7/27/2011 9:36pm by Amy Philson.

Julia's Red Late Summer Salsa

4 pounds red ripe tomatoes, small dice
2-6 jalapeño or other hot chiles, small dice (can grill them first, amount depends on how hot you want the salsa)
1 medium onion, small dice
2 garlic cloves, minced
1 bunch cilantro, chopped
juice from 6 limes or small lemons
salt

Mix and eat.

Make adaptions as your kitchen availability suggests: leave out the cilantro, try Italian parsley, not traditional but the green is nice if you don't have cilantro. Any kind of lemon or lime can work, or you can even leave that out. Only use fresh citrus fruits, no bottled lemon juice. Salt to taste. Some like black pepper in their salsa too. You can also add chopped mango, or peach, or avocado, or corn..... the variations are endless.

Some things you can do with spicy peppers

The peppers should be roasted and peeled first:

Chop them up and bake them in corn bread.

Stuff them with a filling of shredded chicken, chiles, raisins, olives, walnuts and rice.

Top with sour cream or Mexican ‘crema.'

Slice them up and fold them in quesadillas with a good anejo mexican cheese.

Stuff with rice that's been doctored any number of ways: onions and garlic, shredded hard cheese, etc.

Use them to make goulash.

3 More Ideas to use your three types of spicy chile peppers:

1) gift to friends/neighbors who love them if you don't do any picante food at all
2) google recipes
3) make your own hot sauce!: Grill them first if you like (truly optional), chop up all the chiles you want to use up, barely cover them with vinegar (apple cider or white) in a sauce pan, add some onion and garlic if you like, boil until soft, let cool a bit, then whirl in a blender or food processor. Keep in a glass jar in the fridge! Taco Sauce made by your own hand.
(http://www.mariquita.com/recipes/chiles.spicy.htm)

Posted 7/27/2011 4:03pm by Amy Philson.

Don’t know what to do with the cabbage and zucchini you have been getting?  Do you have a lot left that you haven’t been able to use?  Think ahead!  In the winter months you will be wishing for yummy things that you got this summer so here are some ideas:

 

-make stuffed cabbage and then freeze it

-shred zuchinni and freeze (its good for making muffins, and breads in the winter!)

-shred the potatoes and then freeze! (good for making hash browns and dishes such as Sheppard’s pie)

-make applesauce with those baking apples, also make apple turnovers (last week’s recipes) and freeze

New Green Bean Casserole

Ingredients

  • 3 pound(s) green beans, trimmed and cut in half
  • 4 large shallots
  • 1 tablespoon(s) olive oil
  • 1 1/2 cup(s) coarse fresh bread crumbs
  • 1 teaspoon(s) fresh thyme leaves, chopped
  • Salt and pepper
  • 3 cup(s) lowfat 1% milk
  • 3 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1/8 teaspoon(s) freshly ground nutmeg
  • 1/2 cup(s) freshly grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat covered 8-quart saucepot of salted water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to shallow 3-quart glass or ceramic baking dish.
  3. Meanwhile, finely chop 2 shallots. Thinly slice remaining shallots; set aside. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring. Transfer mixture to large bowl. Stir in thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  4. In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
  5. Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally. Add flour and cook 2 minutes, stirring. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  6. Pour sauce over green beans; gently stir until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
  7. Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.

 

Garlicky Green Beans

Ingredients

  • 2 pound(s) green beans, trimmed
  • 3 tablespoon(s) extra-virgin olive oil
  • 3 tablespoon(s) minced fresh parsley
  • 3 tablespoon(s) minced garlic
  • 1 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried
  • 1/2 teaspoon(s) salt
  • Freshly ground pepper to taste

Directions

  1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
  2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
  3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.

Sweet and Spicy Bread and Butter Pickles

Ingredients

  • 2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
  • 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
  • 2 heaping tablespoons coarse salt
  • 2 cups ice cubes
  • 3 cups cider vinegar or distilled white vinegar
  • 2 1/4 cups sugar
  • 1 teaspoon whole mustard seeds
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon whole black peppercorns
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Directions

  1. To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  2. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  3. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

New Potatoes with Ginger and Mint

Ingredients

  • 1/4 cup plus 2 tablespoons sesame oil
  • 2 pounds new potatoes, scrubbed and halved
  • 3 tablespoons grated peeled fresh ginger
  • Coarse salt and freshly ground pepper, to taste
  • 3 cups water, plus more as needed
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 3/4 cup fresh mint leaves, coarsely chopped
  • Finely grated zest and juice of 1 lime

Directions

  1. Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
  2. Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
  3. Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

 

Orzo and Zucchini Salad

Ingredients

  • Coarse salt and ground pepper
  • 1 cup orzo
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup fresh basil leaves, torn
  • 1 to 2 tablespoons white-wine vinegar

Directions

  1. In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  2. In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  3. Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Summer Bread Salad

Ingredients

  • 3 tablespoons champagne vinegar
  • 1 medium shallot, finely chopped
  • Coarse salt
  • 8 ounces green beans, trimmed
  • 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
  • 1 pound small ripe tomatoes, such as cocktail or cherry, halved
  • 1 English cucumber, cut into 1/2-inch dice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons smooth Dijon mustard
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Directions

  1. Combine vinegar and shallot in a bowl; set aside to let shallot soften.
  2. Prepare an ice-water bath. Bring a pot of water to a boil. Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath. Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
  3. Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
  4. Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
  5. Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes. Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Zucchini Fritters with Yogurt Dill Sauce

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Coarse salt and freshly ground black pepper
  • 3 medium zucchini
  • 1 medium onion, halved
  • 2 tablespoons Greek-style plain full-fat yogurt
  • 1 large egg, lightly beaten
  • 1/2 cup olive oil, plus more as needed
  • Yogurt-Dill Sauce, for serving

Directions

  1. In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
  2. Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
  3. Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
  4. Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
  5. Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
  6. Season fritters with salt and serve immediately with yogurt-dill sauce.

Quinoa Zucchini Cakes

To make the quinoa:

1 cup quinoa, soaked in water for 5 minutes
2 cups stock
Handful of mushrooms, chopped
1 small tomato or pepper, chopped
1 cup zucchini, shredded
1/4 cup sunflower seeds or slivered almonds
Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped
Sprinkles of sea salt and freshly ground pepper

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.

To make the cakes:

2 eggs
1/4 cup bread crumbs
Cooking oil

Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8.

 

Posted 7/20/2011 9:05pm by Amy Philson.

Old Fashioned Potato Salad

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

 

Summer Herb Potato Salad

Ingredients

  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste

Directions

  1. Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
  2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

 

Quick Pickled Cucumber Salad

Ingredients

  • 2 large cucumbers, peeled and thinly sliced crosswise
  • 1/2 medium red onion, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup rice vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.

 

Cucumber – mint salad:

For preparing this salad you need to have some basic things, which are very easily available in your kitchen.
• A pair of large cucumbers as the name suggests
• Minced red onions of half cup. Chives can also be a good alternative
• A cup of plain yogurt
• One tablespoon of olive oil
• A couple teaspoon of vinegar may be herbal if you
• Two tablespoon full of freshly chopped mint leaves
• Salt and pepper as required and depends entirely on your taste
The procedure is really simple. Start with slicing the cucumber in thin round shapes. The shape is really up to your choice and will make no difference with the salad. Mix it properly with minced onions or chives as used. Now after you are done, mix yogurt, olive oil, vinegar, mint and salt and pepper, as per requirements, properly. Now mix the dressing with cucumbers and onions and serve. Your salad is ready. Try to make it in small batches as the taste would decrease if stored.

 

Classic Creamy Coleslaw

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

 

Cabbage and Fennel Slaw

Ingredients

  • 1/4 small head red cabbage (about 1 pound), shredded
  • 1 large fennel bulb, trimmed, halved, and sliced very thin
  • 2 large carrots, shredded
  • 1/4 cup thinly sliced scallion greens (from 2 scallions)
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

 

Zucchini Cobbler

Ingredients

  • 8 cups chopped seeded peeled zucchini (about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

  • CRUST:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon

Directions

  • In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
  • For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.

 

Squash and Onions with Brown Sugar
serves 2

1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

 

 

 

Lentil – mint Salad:

This is one of the tastiest salad recipes which is full of health nutrients. Let us see the basic ingredients needed for preparing this recipe.
• Cooked lentils of 4 cups. If you are taking dry lentils, then take 2 cups of it.
• Quarter cup of olive oil
• Quarter cup of lemon juice
• Half teaspoon of salt or as needed
• Half a cup of fresh minced mint
• One third cup of minced red onions
• Three fourth of a cup of chopped walnut
• Half a cup of chopped olives
• Crumbled feta cheese of half a cup
• One fresh juicy tomato
Now let us have a look at the process of preparing this healthy salad. Start with chopping and mincing of all the above ingredients. This recipe is flexible and hence you can also add few other ingredients as per your choice which may render the salad tastier. You can also add other natural herbs like Chickweed, Violet leaves, Lambsquarters, or Purslane which will further boost the nutritional value of the salad.

 

For the shares that got baking apples try these!

Apple Turnover

Ingredients

  • 1/4 cup all-purpose flour
  • Pinch salt
  • 4 teaspoons shortening
  • 1 tablespoon ice water
  • 1 medium tart apple, peeled and sliced
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 2% milk

  • GLAZE:
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon corn syrup
  • Pinch salt
  • 1/2 teaspoon hot water

Directions

  • In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet.
  • Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover. Yield: 1 serving.

 

Apple Walnut Muffins

Ingredients

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 cups peeled, cored and sliced apples
  • 1/2 cup walnuts
  •  
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, cubed

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Apple Oatmeal Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup rolled oats
  • 1 cup diced apple without peel
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

*try substituting the apple for other fruits – Peaches work well too!*

 

Posted 7/18/2011 3:30pm by Sarah Lawlor.

NWPAGC is in need of a logo, and we are holding a Logo Contest!  This contest will be for the whole month of July!  A winner will be voted on by the board and that logo will be the new symbol for the NWPAGC!  Must include “Northwest Pennsylvania Growers Co-op” or “NWPAGC”, and must be original work.  All entries must be either mailed to Sarah Lawlor at 9235 Pont Rd, Albion PA, or emailed to Sarah at marditheaw@att.net by AUGUST 15, 2011.  The winner will receive one free t-shirt with their logo on it as a prize.  So get that thinking cap on, and let your imaginative juices flow!  We are excited to see what you all can show us! 

Posted 7/13/2011 8:57pm by Amy Philson.

Northwest PA Growers Co-op

 

July 2011

 

 

First newsletter of the season!

Meet the Board Members of the NWPAGC!

President, Lori Sands with Silver Wheel Farm

http://www.silverwheelfarm.net/

 “Our farm is certified by Certified Naturally Grown, which means that all synthetic herbicides, pesticides, and fungicides, as well as antibiotics and hormones are banned from use on our farm (see www.naturallygrown.org for information and Standards).

We specialize in a large variety of lettuce and greens, growing both every week of the year, including the winter months. We also grow a full range of other vegetables plus many herbs and some berries. We sell brown, white, and even green eggs from our small flock of laying hens.

Our products are "handcrafted"- no tillage-by-tractor here!  We prefer the quiet rhythm of the scythe and hoe, which focus an almost meditative attention on the task and allow one to fully enjoy the songs of the birds and patterns of the clouds.  The only tillage machine we use is a BCS, which does the least damage to soil structure and soil creatures.  (Our tractor is used for brush-hogging only, not plowing or tillage.) All farming practices at Silver Wheel are chosen and performed with utmost respect for the flora, fauna and fungi which, while mostly invisible, are very much alive in the soil.” 

Vice President, David Yoder with Nu-Way Farm

David and Lydianne Yoder and their many children operate a family farm in Fredonia, PA.  Nu-Way Farm is founded upon a belief in the superiority and healthfulness of locally-grown, organically-produced food. Nu-Way Farm is not a government-certified organic farm (since the produce is not sold "retail," seeking such certification hasn't seemed expedient). David Yoder supplies fresh produce to not only our CSA, but his own, as well as other CSAs in the area.  This is a large operation, and is done well! 

(Information from: http://webpub.allegheny.edu/employee/c/cbakken/meadvillecsa/csapage.htm)


Secretary/Treasurer, Patty Wilson with Springfield Acres

“I bought my farm three years ago and it has truly been a labor of love since.  I have 11 acres with 9 apple trees, hundreds of red and white currant bushes, peach and pear trees, huge blackberry patch, blueberries, grapes and red raspberries.  I have discovered many of these after I purchased the farmette.  Recently I have added guinea fowl to assist with insect control and am enjoying a small flock of laying hens.  It has been an adventure.  I just got my Certified Naturally Grown (CNG) certification.  Also, I am a member of the Handcrafted Soapmaker's Guild.  I will offer handcrafted soaps all year long.  I will retire next June from public education and am looking forward to many years of farm life.    My black lab Chomsky rules the place and is my best friend.”

 

Member, Herb Thompson with Hazy Hollow Farm

“Hazy Hollow Farm is 128 acres located in Slippery Rock Township abutting Slippery Rock Borough off PA Route 258.  The farm has been under cultivation since the 1820s.
 
Currently we maintain 30 head of Scots Highland cattle, 25 Boer/Alpine goat crosses, and as of last year 4-6 pigs.  All are grass fed animals.  We also keep approximately 30 free range laying hens, 50 tractor raised meat cockerels, and this year 15 turkeys.
 
We keep between 8 and 12 bee colonies annually.  We also raise Bobwhite quail for dog trainers.  Typically we sell 1,000 to 1,500 birds a year.”

 

 Member, Amy Philson with Bushel and a Peck Farm

Amy, her husband Eric, and their 7 children live on a 200 acre farm in Mercer, PA.  They grow vegetables, herbs, raise meat chickens and have laying hens as well.  All their products are naturally grown, and the children help out!  The Philson’s have had this farm for 5 years and look forward to running it the same way for years to come!

NWPAGC Logo Contest!

NWPAGC is in need of a logo, and we are holding a Logo Contest!  This contest will be for the whole month of July!  A winner will be voted on by the board and that logo will be the new symbol for the NWPAGC!  Must include “Northwest Pennsylvania Growers Co-op” or “NWPAGC”, and must be original work.  All entries must be either mailed to Sarah Lawlor at 9235 Pont Rd, Albion PA, or emailed to Sarah at marditheaw@att.net by AUGUST 15, 2011.  The winner will receive one free t-shirt with their logo on it as a prize.  So get that thinking cap on, and let your imaginative juices flow!  We are excited to see what you all can show us! 


Coming up next month:

-Logo contest winner

-Featured Farm

-Other news!

*Sorry if you get this more than once - it was sent to multiple mailing lists*

Posted 7/13/2011 8:53pm by Amy Philson.

Cabbage Kofta (Indian)

Ingredients:
For Koftas (dumpling):

  • 2 cup shredded cabbage (patha gobhi)
  • 3/4 cup gram flour or as needed
  • 1/2 teaspoon cumin seed (jeera)
  • 2 teaspoon chopped cilantro (hara dhania)
  • 1 teaspoon shredded ginger
  • 1 chopped green chili
  • 1 teaspoon salt
  • Oil to fry

Gravy:

  • 3 medium tomatoes
  • 1/2 inch ginger (adrak)
  • 1 green chili
  • 2 tablespoon yogurt
  • 2 tablespoon oil
  • Pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1 tablespoon gram flour (basen)
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 paprika
  • 1/4 teaspoon red pepper
  • 2 tablespoon finally chopped cilantro (hara dhania)
  • 1 teaspoon sugar

Method:
Koftas (dumpling):

  1. Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
  2. Heat the oil in a frying pan on medium-high heat.
  3. The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
  4. Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
  5. Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
  6. Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:

  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
  2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  3. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
  4. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
  5. Next add yogurt and cook for another minute.
  6. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
    Note: adjust the thickness of the gravy to your taste by adjusting the water.
  7. Add the prepared koftas and let it simmer for another 7 to 8 minutes.
  8. Turn of the heat and add the cilantro and cover the pot.

Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.

Tips:
Koftas can be refrigerated for 5 days or freeze for a month.

 

Grilled Red and Green Cabbage Slaw
Ingredients:

Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

 

Cabbage Stuffed with Beef, Zucchini, and Herbs

Ingredients:
2 cabbages or Napa cabbages (1 1/2 lb each)
1/4 cup fat-free chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter

Heat oven to 350°F. Cut cabbages in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.

 

Swiss Chard Casserole

1 3/4 lb Swiss chard, wash thoroughly, strip leaves from stalks, reserve leaves, and discard

stalks

2 Small onions, chopped

2 Cloves garlic, minced

2 Tablespoons olive oil

1/2 Cup raisins, plumped in 1 cup hot chicken stock or hot water

1/4 Cup Kalamata olives, pitted and finely chopped

4 oz. Feta, crumbled

1/4 Cup pine nuts, toasted in a skillet until golden

2 Eggs, beaten

1/2 Tablespoon flour

Salt and pepper to taste

Preheat oven to 350 degrees. Heat olive oil in a large pan. Add onions and sauté over

medium heat until soft. Add garlic and cook 2 minutes. Add chard by the handful, tossing to

coat with oil and allowing leaves to wilt before adding more. Continue until all chard has

been added to pan. Cook 5 – 10 minutes, chard should be tender not crunchy or mushy. Add

salt and pepper to taste.

Drain chard, onion and garlic in colander. Push down with a large spoon to remove as much

liquid as possible. Place drained chard on cutting board and chop into bite size pieces.

Put chard in bowl. Drain raisins, discarding the stock or water. Add raisins, olives, feta and

pine nuts to the chard. Toss to incorporate. Add eggs and flour. Mix well and pour into

casserole.

Bake for 30 minutes. Serve hot.

Serves 4-6.

Sauteed Swiss Chard with Onions
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

 

Roasted Swiss Chard and Potato Cake

Ingredients

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
3 medium russet, white, or yellow finn potatoes, thinly sliced
Salt and pepper to taste
1 bunch Swiss chard, thick stems discarded, leaves coarsely chopped
1 cup grated Jarlsberg or Gruyere cheese

Method

Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic and onions and cook until onions are translucent, about 5 minutes. Spread out onions evenly in the bottom of the skillet and remove skillet from heat.

Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.

Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.

 

Mint Julep Pineapple
2 tablespoons bourbon or blended whiskey
1/4 cup finely chopped fresh mint plus 2 tablespoons whole small fresh mint leaves
1 tablespoon sugar
1 medium pineapple (2 lb; labeled "extra sweet")

Stir together bourbon, chopped mint, and sugar in a small bowl. Let stand 20 minutes (to allow flavors to develop).
Meanwhile, trim, peel, quarter, and core pineapple, then cut crosswise into 1/8-inch-thick slices and transfer to a bowl. Pour bourbon mixture through a sieve onto pineapple. Add whole mint leaves and gently toss to combine.

Posted 7/7/2011 7:15am by Amy Philson.

Bok Choy Recipe

Servings: 4 Prep Time: Cook Time:

Ingredients:

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

Directions:

1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

 

Spicy Shrimp and Bok Choy Noodle Bowl

Ingredients

  • 3 tablespoons vegetable oil, 3 turns of the pan
  • 2 teaspoons crushed red pepper flakes
  • 4 cloves garlic, chopped
  • 2 inches ginger root, peeled and cut into very thin matchsticks or grated
  • 1/2 pound shiitake mushroom caps, sliced, a couple of cups
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
  • Salt and pepper
  • 1 quart chicken broth
  • 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
  • 1 1/2 pounds medium peeled and deveined shrimp
  • 1/2 pound vermicelli (thin spaghetti)
  • 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Directions

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

 

10 ways to use your zukes

 (taken from 20 ways to use your zukes, mother earth news)

  1. Serve raw chunks alongside other crudité veggies with creamy dips.
  2. Grate raw squash into fresh green salads.
  3. Drizzle vinaigrette over julienned strips for a quick summer salad.
  4. Steam slices for an easy side dish.

5. Sauté slices with butter and herbs.

6. Add long strips to boiling pasta near the end of cooking.

7. Toss slices in oil, salt and pepper, then grill for 10 minutes.

8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.

9. Grate squash instead of cheese into scrambled eggs.

10. Dip slices in egg wash, then dip in cornmeal batter and fry.


Read more: http://www.motherearthnews.com/real-food/zucchini-recipes-zm0z11zalt.aspx#ixzz1RQ7MWchE

 

Broccoli-Cabbage Slaw

3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot
1 tart green apple (Granny Smith is good)
1/4 cup raisins

Put raisins into a cup of hot water to soften.

Peel the broccoli stems, discarding the tough ends.   Shred with a salad shredder or food processor.

Remove and discard tough outer leaves from cabbage.  Shred cabbage fine.   Shred carrot with the finest blade.

Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.


Last, peel and core apple and grate or shred.   Add to cabbage-broccoli mixture.

Immediately add Coleslaw Dressing so the apple and carrots won't turn brown.  Toss gently to mix well.    Refrigerate to chill and so the flavors will meld.


Coleslaw Dressing

1 cup reduced-fat or lite mayonnaise, or Miracle Whip
1/4 cup sour cream          
2 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon coleslaw seasoning OR
    1/4 teaspoon celery seed, and
    1/4 teaspoon onion powder
1/4 teaspoon Accent                       


Mix well and refrigerate until ready to use.