tag:blogger.com,1999:blog-68971062919047539752024-03-05T09:42:30.866-08:00Getting Your Share... documenting another season of our CSA (Community Supported Agriculture) subscriptions in hopes of providing enough information to allow others to make an informed choice about participating themselves.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-6897106291904753975.post-75317374444035251912013-10-02T19:51:00.002-07:002013-10-03T16:18:05.743-07:00Now back for round two...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw19rNDwIHFYPtWr6MlzMsw2ADhwzl3KovupDcNLCfJhci3d17BtMTTUrMKdDXFLjFnK4g6DAS7dkkBPiLYeVzghcZNNVEDivrHDVP9YdX1d6anrglquMYrvjzW4Z5zkttAwCkqM4U5i0/s1600/IMG_3714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw19rNDwIHFYPtWr6MlzMsw2ADhwzl3KovupDcNLCfJhci3d17BtMTTUrMKdDXFLjFnK4g6DAS7dkkBPiLYeVzghcZNNVEDivrHDVP9YdX1d6anrglquMYrvjzW4Z5zkttAwCkqM4U5i0/s640/IMG_3714.JPG" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kiwiberries <i>"Actinidia arguta"</i></td></tr>
</tbody></table>
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After years as a subscriber to the <a href="http://www.twosmallfarms.com/" target="_blank">Two Small Farms CSA</a>, we gave up our subscription. It's been nearly two years since our last box, but today a new box arrived.<br>
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We recently subscribed to the Capay Organic CSA, <a href="http://www.farmfreshtoyou.com/index.php" target="_blank">Farm Fresh To You</a>. Their model is different: you can customize the content of your box (within the range of what's available), they offer a variety of delivery schedules, a variety of box options, and year round home delivery while maintaining the connection to a local, organic farm. We're excited to give it a try.<br>
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This week's box contains:<br>
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<ul>
<li>Gala apples</li>
<li>Valencia oranges</li>
<li>Kiwiberries (pictured above)</li>
<li>Bartlett pears</li>
<li>Red leaf lettuce</li>
<li>Carrots</li>
<li>Green beans</li>
<li>Kale</li>
<li>Red potatoes</li>
<li>Baby broccoli</li>
</ul>
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The kiwiberries were completely new to me - I'd never even heard of them. As you can see in the photo below, they really are just like little kiwifruit. The taste the same, but their skins are edible. Imagine a kiwifruit with the skin of an apple and you've got it.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkfbXgkU18yz6_QZkeIfFYesu48Gr3JQ_NFxyZ0btfJgPhSURAxEYjp6etKE-_xXBv4wCM3c1GeBwaXxwJnR4xrPavitOiar10W-v4QJfJU5tNyPcNd1pgP_PHfkMgOB149LIpw5RGVo/s1600/IMG_3719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkfbXgkU18yz6_QZkeIfFYesu48Gr3JQ_NFxyZ0btfJgPhSURAxEYjp6etKE-_xXBv4wCM3c1GeBwaXxwJnR4xrPavitOiar10W-v4QJfJU5tNyPcNd1pgP_PHfkMgOB149LIpw5RGVo/s320/IMG_3719.JPG" width="320"></a></div>
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These, along with the apples and oranges, will be eaten out of hand. I expect to make <a href="http://www.marthastewart.com/339891/classic-minestrone" target="_blank">minestrone</a> with the carrots, green beans, kale and potatoes, and a main course salad with the pears and leaf lettuce by adding some gorgonzola and toasted walnuts.</div>
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<br>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-20801141990091443442013-05-13T21:47:00.000-07:002013-05-13T21:52:07.151-07:00Another Season of Community Supported Agriculture, Another AdventureTomorrow begins a new season with <a href="http://www.hiddenvilla.org/programs/sustainable-agriculture/community-supported-agriculture/our-produce-distribution">Hidden Villa</a> and I'm thrilled to be, once again, supporting local farms through a CSA share and chronicling my experiences on <a href="http://www.gettingyourshare-csa.com/">Getting Your Share</a>.<br />
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In the four years since my last post a few things have changed. My daughters have made the leap from preschool to elementary school and while their tastes have grown in some ways, they still are disinterested in anything out of their comfort zone, sometimes vehemently so. I'm hoping that a summer of fresh produce straight from the "box" will inspire them to venture beyond the safety of raw broccoli and frozen strawberries into a world of kale, tomatoes and anything else their food fears will allow them to try.<br />
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My post as private chef has recently come to an end and I am now turning my eyes toward new adventures. In the time since the last dinner with "the family", I have had little chance to reflect upon what it means to be at home. A sizable project at the girls' school kept my mind from wandering too far and held the sadness at bay that I now feel from missing my place in the kitchen and the relationships I forged with "the family". What happens next is still a mystery. For now, I will eagerly await the bounty that my Tuesday CSA box will hold and dream of the dishes I might create should I have willing diners. <br />
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Each week, I like to create a food plan, offering my daughters an opportunity to provide input and giving them each one day per week to select their own menu. My hope is that they will not only become active participants in each meal's inspiration, creation, and consumption but also in the retelling through blog posts here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdQG7Dt7EeLf7buyd7ii_wCfUIso9ayd1BRQ34o7QTCEEYZXs5jVkj_0t04AkwjPwfG9P3l-7kXXT1trhe_RCpA1DlEejMrSq0QyKDegaVNFU5mDalJ1sEob1a_spHecoU6cj725_aA/s1600/CSA+HV+5-19-09+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdQG7Dt7EeLf7buyd7ii_wCfUIso9ayd1BRQ34o7QTCEEYZXs5jVkj_0t04AkwjPwfG9P3l-7kXXT1trhe_RCpA1DlEejMrSq0QyKDegaVNFU5mDalJ1sEob1a_spHecoU6cj725_aA/s320/CSA+HV+5-19-09+007.jpg" width="320" /></a></div>
<br />Reneehttp://www.blogger.com/profile/06034692129618596514noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-21247894888119993812012-08-05T21:41:00.003-07:002012-08-05T21:41:20.017-07:00Finding Inspiration in Foods You Love: Summer Salsas<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjmQaOpadfGWDzH2rvpzVuof7OYOae7pgx98l0HqJO7BugwPKhb2FFxLCq17sD17JA95UHdUY8fUs3tQOIAILIPLJrL5rtRr4nOg8PrSvswoHcZKp8RB8ikNgllNWVgQSv9YahRbE6ow/s1600/tomatillo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjmQaOpadfGWDzH2rvpzVuof7OYOae7pgx98l0HqJO7BugwPKhb2FFxLCq17sD17JA95UHdUY8fUs3tQOIAILIPLJrL5rtRr4nOg8PrSvswoHcZKp8RB8ikNgllNWVgQSv9YahRbE6ow/s640/tomatillo1.jpg" width="640" /></a></div>
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As mentioned in <a href="http://www.gettingyourshare-csa.com/2012/08/po-tay-tow-po-tah-tow-tow-may-tow-tow.html" target="_blank">my last post</a>, the plan for this week's box was Mexican food, an all time favorite of mine. Mapping the produce in your CSA share to favorite cuisines is a great way to find inspiration and to really enjoy yourself ... and your food.<br />
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This week's box contained:<br />
<ul>
<li>Bull's Blood Beet Greens</li>
<li>Celery</li>
<li>Summer Squash (zucchini)</li>
<li>Chantenay Carrots</li>
<li>Jalapeño Peppers</li>
<li>Monica Tomatoes</li>
<li>Tomatillos</li>
<li>Strawberries</li>
<li>Red Leaf Lettuce</li>
</ul>
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For dinner last night we had <a href="http://www.simplyrecipes.com/recipes/fish_tacos/" target="_blank">fish</a> and <a href="http://www.simplyrecipes.com/recipes/veggie_tacos/" target="_blank">veggie tacos</a> with chips, <a href="http://www.simplyrecipes.com/recipes/fresh_tomato_salsa/" target="_blank">fresh tomato salsa</a> and <a href="http://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/" target="_blank">tomatillo salsa verde</a>, all of which completely consumed the tomatoes and tomatillos. It also made a large dent in the jalapeños and zucchini as well as the sweet peppers from last week and the red onions from the week of July 18th.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgqSRU4BOBkhHsiaWogYcSxga5hJcaOdvuuudxlcFmZl1Cps-LvGo2TC-Wrc-tSUpAT4_NbTazUUA-juACgv4AH91CtLN2Rk3pP02Sp6srGwjb5KPXMVoxnUzOtKEfUbCLysc4uzcZEI/s1600/salsas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgqSRU4BOBkhHsiaWogYcSxga5hJcaOdvuuudxlcFmZl1Cps-LvGo2TC-Wrc-tSUpAT4_NbTazUUA-juACgv4AH91CtLN2Rk3pP02Sp6srGwjb5KPXMVoxnUzOtKEfUbCLysc4uzcZEI/s640/salsas.jpg" width="640" /></a></div>
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The left over salsas made for an excellent omelet today. As for the remaining ingredients, here's what's planned:<br />
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<ul>
<li>Strawberries - frozen for smoothies</li>
<li>Celery, carrots, and onions (from previous weeks) - <a href="http://en.wikipedia.org/wiki/Mirepoix_(cuisine)" target="_blank">mirepoix</a> as base for a big batch of <a href="http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html" target="_blank">lentil soup</a> </li>
<li>Beet greens - added to lentil soup</li>
<li>Red leaf lettuce - salad to serve along side the soup</li>
</ul>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-78778822811718234882012-08-01T23:59:00.001-07:002012-08-02T00:04:27.189-07:00Po-TAY-tow, Po-TAH-tow, Tow-MAY-tow, Tow-MAH-tow<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uZDzt2kkdYJQ0WRfVMxHDUTBYo_pe3qcvBpL9cSsfHHoKb90mYV3330aKLkxuSUDXAjI5Vj2bjV5ga3SkH1_sPU9HaMLZKQrrTEj8fqJHo6igZAzLZqrPM-hKq98YauptmW7ID96mXU/s1600/potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uZDzt2kkdYJQ0WRfVMxHDUTBYo_pe3qcvBpL9cSsfHHoKb90mYV3330aKLkxuSUDXAjI5Vj2bjV5ga3SkH1_sPU9HaMLZKQrrTEj8fqJHo6igZAzLZqrPM-hKq98YauptmW7ID96mXU/s640/potatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: -webkit-auto;">German Butterball Potatoes</span></td></tr>
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As I mentioned in my <a href="http://www.gettingyourshare-csa.com/2012/07/this-week-in-china-xiao-long-bao.html" target="_blank">most recent post</a>, last week's box contained:<br />
<ul>
<li>Green Beans</li>
<li>Spigariello</li>
<li>German Butterball Potatoes</li>
<li>Yellow Onions</li>
<li>Tomatoes</li>
<li>Strawberries</li>
<li>Summer Squash</li>
<li>Mixed Sweet Peppers - Mix of young tender sweet Romanian, Cubanelle and Green Pimiento peppers</li>
</ul>
I had been in China the prior week and didn't have much energy immediately on my return; however, early this week it was a joy to have this food on hand. Such gorgeous produce. Sadly, the strawberries and the spigariello did not make it, but the rest has been or will be put to good use.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ0H_QUeywlwDTQYrblzj1gADyJzJUEZ6RvVsKonP92MWg82cZUZ0eOi42FGRr7tEJmdMi_Q2pdZXNurvVNgdhBs-rkwFAZhtwIkli31c4FL-R4t6-cNqqD_kgmBIliT-INQdAmE5y58/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ0H_QUeywlwDTQYrblzj1gADyJzJUEZ6RvVsKonP92MWg82cZUZ0eOi42FGRr7tEJmdMi_Q2pdZXNurvVNgdhBs-rkwFAZhtwIkli31c4FL-R4t6-cNqqD_kgmBIliT-INQdAmE5y58/s640/tomatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes</td></tr>
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It is tomato season here in California, so all that's needed is a knife and some good salt. My favorite is <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B0006FS4TI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0006FS4TI&linkCode=as2&tag=michellesblog-20%22%3EMaldon%20Sea%20Salt%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=B0006FS4TI%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E" target="_blank">Maldon Sea Salt</a>, which you see pictured above. I simply sliced the tomatoes, drizzled them with white balsamic vinegar, and sprinkled them with salt. Beautiful.<br />
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I steamed the potatoes with some broccoli and tossed both with a mustard butter made from PIC Dijon mustard. Again, beautiful and <i>so</i> simple.<br />
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The green beans found their way into <a href="http://chinesefood.about.com/od/vegetablesrecipes/r/greenbean.htm" target="_blank">Sichuan-style green beans</a>. Again ... <i>beautiful</i> and <i>simple</i>.<br />
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This week was a good reminder of how amazing food, in season, can be served all by itself. For the zucchini, onions, peppers, I'm planning a veggie fajita with fresh salsa from the tomatoes, jalapeños, and tomatillos from tomorrow's box:<br />
<ul>
<li>Bull's Blood Beet Greens</li>
<li>Celery</li>
<li>Summer Squash</li>
<li>Chantenay Carrots</li>
<li>Jalapeno Peppers</li>
<li>Monica Tomatoes</li>
<li>Tomatillos</li>
<li>Strawberries</li>
<li>Red Leaf Lettuce</li>
</ul>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-2326461797162075232012-07-27T02:39:00.001-07:002012-07-27T02:40:26.100-07:00This Week in China: Xiao Long Bao<div class="separator" style="clear: both; text-align: center;">
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I've started a new role that affords me the opportunity to spend plenty of time in China ~ Hong Kong and Shanghai this week, with amazing friends to show me the ropes. <br />
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Last night we had dinner at <a href="http://www.dintaifung.com.tw/en/index.asp" target="_blank">Din Tai Fung</a>, referred to by CNN as a "<a href="http://edition.cnn.com/video/#/video/world/2012/03/19/chiou-hk-dumpling-empire.cnn?iref=allsearch" target="_blank">global dumpling icon</a>". One of their specialties is the Shanghai treasure <a href="http://en.wikipedia.org/wiki/Xiaolongbao" target="_blank">Xiao Long Bao</a>. Xiao Long Bao are soup-filled steamed buns in a precise form and were just fantastic. I can't wait to try to make these at home...<br />
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Of course spending time on the road means having to handle the CSA box in a different way. This week Sean picked it up and it's waiting for me, including:<br />
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<ul>
<li><span style="background-color: white;">Cauliflower OR Green Beans </span></li>
<li><span style="background-color: white;">Mustard Greens OR Spigariello </span></li>
<li><span style="background-color: white;">German Butterball Potatoes </span></li>
<li><span style="background-color: white;">Yellow Onions </span></li>
<li><span style="background-color: white;">Tomatoes </span></li>
<li><span style="background-color: white;">Strawberries </span></li>
<li><span style="background-color: white;">Baby White Turnips OR Summer Squash </span></li>
<li><span style="background-color: white;">Mystery: Mixed Sweet Peppers - Mix of young tender sweet Romanian, Cubanelle and Green Pimiento peppers</span></li>
</ul>
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<br />Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com2500号 Hongbaoshi Rd, Changning District, Shanghai, China31.1977065 121.399138331.196008499999998 121.39667080000001 31.1994045 121.4016058tag:blogger.com,1999:blog-6897106291904753975.post-32410675637969750262012-07-21T18:33:00.001-07:002012-07-21T18:35:16.039-07:00Caponata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizogVOGRgeavVljVX3qvpWfxF5wJcEGsoN81nnWVRu4g4S9sy3lNX9brTC2z0YH2Z477_0r9DO3ROVS6wSM2LumF4Sp8-C-hnEcUQsV3tCRP5rfblE7fqMjU_xPIi9VNoGPNE2NMjj-DE/s1600/red-onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizogVOGRgeavVljVX3qvpWfxF5wJcEGsoN81nnWVRu4g4S9sy3lNX9brTC2z0YH2Z477_0r9DO3ROVS6wSM2LumF4Sp8-C-hnEcUQsV3tCRP5rfblE7fqMjU_xPIi9VNoGPNE2NMjj-DE/s640/red-onions.jpg" width="640" /></a></div>
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This week's box contained:<br />
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<ul>
<li>Celery <i><span class="Apple-style-span" style="color: #999999;">(swapped for fennel)</span></i></li>
<li>Cauliflower</li>
<li>Mixed Tomatoes</li>
<li>Strawberries</li>
<li>Globe Eggplant</li>
<li>Red Onions</li>
<li>Baby White Turnips</li>
<li>Purple Basil</li>
</ul>
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With eggplant, tomatoes, and onions, this box was simply made for <a href="http://en.wikipedia.org/wiki/Ratatouille" target="_blank">ratatouille</a> or <a href="http://en.wikipedia.org/wiki/Caponata" target="_blank">caponata</a>. Given the weather here this week, I went the <a href="http://en.wikipedia.org/wiki/Al_fresco_dining" target="_blank">al fresco</a> route and decided on caponata. Our menu last night included caponata crostini, <a href="http://www.gettingyourshare-csa.com/2010/07/mushroom-pate.html" target="_blank">mushroom pate</a>, and cantaloupe wrapped in prosciutto ~ all served with Sauvignon Blanc. We followed the <a href="http://www.nytimes.com/2008/09/04/health/nutrition/04recipehealth.html" target="_blank">caponata recipe</a> by Martha Rose Shulman from the New York Times, skipping the celery. It was fantastic ~ even better today following 24 hours for the flavors to marry.<br />
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Tonight we're grilling the fennel, cauliflower, and remaining onions along with the zucchini from last week to be served along side a gorgonzola-topped portobello cap for me and a ribeye for Sean. The strawberries will be halved and frozen for smoothies and the baby white turnips stored in <a href="http://www.amazon.com/gp/product/B0009L8GHY?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009L8GHY" target="_blank">Evert-Fresh bags</a> till we have the chance to get to them.<br />
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<br />Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-56907515169236144712012-07-19T17:02:00.004-07:002012-07-19T17:02:42.863-07:00Coping with Summer's Vegetable Bounty<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://graphics8.nytimes.com/images/2012/07/18/dining/18JPVEGETABLES3_SPAN/18JPVEGETABLES3_SPAN-articleLarge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="394" src="http://graphics8.nytimes.com/images/2012/07/18/dining/18JPVEGETABLES3_SPAN/18JPVEGETABLES3_SPAN-articleLarge.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo Source: New York Times</i></td></tr>
</tbody></table>
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There's a great article today in the New York Times about coping with summer's bounty of vegetables: <a href="http://www.nytimes.com/2012/07/18/dining/coping-with-summers-bounty-of-vegetables.html?_r=2&pagewanted=all" target="_blank">Raw Panic</a>. It's well worth a read. The article offers tips for preserving and storing vegetables, as well as several recommendations for easy ways to prepare them for the table. To their list of storing vegetables, I'd like to add my favorite: <a href="http://www.amazon.com/gp/product/B0009L8GHY?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009L8GHY" target="_blank">Evert-Fresh bags</a>. They really do extend the life of stored vegetables.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-15652149878116933022012-07-15T19:11:00.000-07:002012-07-15T19:11:50.470-07:00Juice Cleanse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPfChMvEoc1PsELUWuOPQ7kTxj3a17m9tRCBPPqlxM72KXO9P8ciwZjUGDU94JMVieqW4lI4cAqeLqxf4nvtVpiN2xAxV-DBj2vIXI8FK98Ie_KwqUXC5wsvS08NdWD4VXfAOE__YCRk/s1600/PAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPfChMvEoc1PsELUWuOPQ7kTxj3a17m9tRCBPPqlxM72KXO9P8ciwZjUGDU94JMVieqW4lI4cAqeLqxf4nvtVpiN2xAxV-DBj2vIXI8FK98Ie_KwqUXC5wsvS08NdWD4VXfAOE__YCRk/s640/PAM.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Gill Sans';"><span class="Apple-style-span" style="font-size: 19px;">Every once in a while my body just needs a break. Lots of rest and lots of good, nutritious food. Unfortunately, those simple things can be tough to come by in a busy life.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Gill Sans';"><span class="Apple-style-span" style="font-size: 19px;">A few years ago I stumbled upon the <a href="http://blueprintcleanse.com/" target="_blank">BluePrintCleanse</a> out of NY, NY. It's juice company that ships fresh, delicious, nutritious juices to anywhere in the US and Canada. The program is simple. Choose the regimen</span></span><span class="Apple-style-span" style="font-family: 'Gill Sans'; font-size: 19px;"> you'd like, order it, quickly refrigerate it once it's arrived, and enjoy the juice for a few days ~ no cooking or assembly required.</span></div>
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<span class="Apple-style-span" style="font-family: 'Gill Sans';"><span class="Apple-style-span" style="font-size: 19px;">The people I've talked to about it always ask me if its hard to do and if I'm hungry. Honestly, it couldn't be easier. Am I hungry? A little, but only on the first day. If you space out the juice as I suggest below, it is really very comfortable and after three days you feel terrific.</span></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Daily
Schedule<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">8:00a<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Green
Juice<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">10:00a<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Pineapple,
Apple, Mint Juice<o:p></o:p></span></div>
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<td style="padding: 0in 5.4pt 0in 5.4pt; width: 81.9pt;" valign="top" width="82"><div align="right" class="MsoNormal" style="text-align: right;">
<span style="font-family: 'Gill Sans'; font-size: 14pt;">12:00p<o:p></o:p></span></div>
</td>
<td style="padding: 0in 5.75pt 0in .15in; width: 360.9pt;" valign="top" width="361"><div class="MsoNormal">
<span style="font-family: 'Gill Sans'; font-size: 14pt;">Green
Juice<o:p></o:p></span></div>
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<td style="padding: 0in 5.4pt 0in 5.4pt; width: 81.9pt;" valign="top" width="82"><div align="right" class="MsoNormal" style="text-align: right;">
<span style="font-family: 'Gill Sans'; font-size: 14pt;">2:00p<o:p></o:p></span></div>
</td>
<td style="padding: 0in 5.75pt 0in .15in; width: 360.9pt;" valign="top" width="361"><div class="MsoNormal">
<span style="font-family: 'Gill Sans'; font-size: 14pt;">Spicy
Lemonade<o:p></o:p></span></div>
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<td style="padding: 0in 5.4pt 0in 5.4pt; width: 81.9pt;" valign="top" width="82"><div align="right" class="MsoNormal" style="text-align: right;">
<span style="font-family: 'Gill Sans'; font-size: 14pt;">4:00p<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Green
Juice<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">6:00p<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Cashew
Milk<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;"><o:p>After a year back at school full time, I needed just such a break. I decided to try and make the juices myself; recipes below. I've tried two juicers: the <a href="http://www.championjuicer.com/" target="_blank">Champion Juicer</a> and the Breville <a href="http://www.brevilleusa.com/" target="_blank">Juice Fountain</a>. While the Champion seems to extract much more juice from the fruits and vegetables, it is a *lot* more work and makes a bigger mess. The Breville Juice Fountain is extremely easy to use and requires less prep, but generates less juice and a lot more pulp. Given the time I have for juicing, my preference is for the Breville.</o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Gill Sans'; font-size: 14pt;">Juice Recipes<o:p></o:p></span></b></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">While I think the juice is better if it's made at home, juicers are expensive and juicing is time intensive and messy. As I mentioned above, all these juices
can be ordered for shipment to anywhere in the US and Canada at <a href="http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html" target="_blank">Blueprint Cleanse</a>.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Gill Sans'; font-size: 14pt;">Green Juice<o:p></o:p></span></b></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">3 oz
spinach<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">3 oz
kale, chopped<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">3
stalks celery<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">2
apples, quartered and cored<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1
cucumber<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">½ oz
parsley<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1
lemon, peeled<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Feed
all ingredients through juicer. Mix well, scrape off foam, add ice and
serve. Recipe can be tripled to make all
juice needed for one day on schedule outlined above; portions are 16 oz.
Refrigerate any juice not immediately consumed.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Gill Sans'; font-size: 14pt;">Pineapple Apple Mint<o:p></o:p></span></b></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">2
cups fresh pineapple, chopped<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">10-15
fresh mint leaves<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">2
apples, quartered and cored<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1
lime, peeled<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Feed
all ingredients through juicer. Mix well, scrape off foam, add ice and serve.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Gill Sans'; font-size: 14pt;">Spicy Lemonade<o:p></o:p></span></b></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Juice
of 1 lemon<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1
tablespoon agave nectar<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1
pinch cayenne or 10 drops cayenne extract<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">2
cups filtered water<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Juice
lemon into a glass, add agave and cayenne, then mix well. Add water and mix well. Add ice and serve.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Gill Sans'; font-size: 14pt;">Cashew Nut Milk<o:p></o:p></span></b></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">½ cup
cashews, soaked for at least 1 hour<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">2
cups filtered water<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1 ½
teaspoons extra virgin coconut oil<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">¼
teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1 T
agave nectar<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">1/8
teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="font-family: 'Gill Sans'; font-size: 14pt;">Add
all ingredients to a blender and mix until smooth. Add ice and serve.<o:p></o:p></span></div>
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<br /></div>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-37445859606024450692012-04-20T20:29:00.002-07:002012-04-20T20:34:48.015-07:00Locavore: Eating Seasonally<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAmG8KAxoE_Hhd8S_XQ0S0lig5cIlcIlfocS7PClQ8jqatx0SjgkqPhbgFCeOQpvaT6VMnxY1GupWGsyk4bdmE_2wOLJ51HhBCqvYgmIK0ITA5miK7w4dFRfP-uxXVN5ZDeix_F38FZY/s1600/kohlrabi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAmG8KAxoE_Hhd8S_XQ0S0lig5cIlcIlfocS7PClQ8jqatx0SjgkqPhbgFCeOQpvaT6VMnxY1GupWGsyk4bdmE_2wOLJ51HhBCqvYgmIK0ITA5miK7w4dFRfP-uxXVN5ZDeix_F38FZY/s640/kohlrabi.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Kohlrabi</td></tr>
</tbody></table>
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Finally some time!<br />
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My schedule settled down this week and I finally found some time to think about food. This week's box contains:<br />
<ul>
<li>Purple Kohlrabi</li>
<li>Lettuce</li>
<li>Spring Onions</li>
<li>Rapini</li>
<li>Red Radishes</li>
<li>Erbette Chard</li>
<li>Fennel</li>
<li>Broccoli</li>
<li>Strawberries</li>
</ul>
The viable items we still have on hand from past weeks includes:<br />
<ul>
<li>Broccoli</li>
<li>Radishes</li>
<li>Onions</li>
<li>Red Cabbage (from 4/11 and 3/21!)</li>
<li>Carrots</li>
<li>Green Garlic</li>
<li>French Breakfast Radishes</li>
<li>Red Chard</li>
</ul>
Unfortunately we composted turnip greens, soup celery, red romaine lettuce, Portuguese cabbage and some little gem lettuces.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozem3HeWgvALRUkjLxZbU6mzZlif7BFPlzU5pdAl-n9yAKvcW3BK4svLl6N8v2Afj4IqO_7uhAXTKrDr4EK1r4W8nme1G-j3-E8iK7IpQg30Ccn1DAc98vGyqZUJnYTcDZSCFnhlciwg/s1600/strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozem3HeWgvALRUkjLxZbU6mzZlif7BFPlzU5pdAl-n9yAKvcW3BK4svLl6N8v2Afj4IqO_7uhAXTKrDr4EK1r4W8nme1G-j3-E8iK7IpQg30Ccn1DAc98vGyqZUJnYTcDZSCFnhlciwg/s400/strawberries.jpg" width="400" /></a></div>
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Having the time to think about food is not the same time as having the time to cook a good meal. First, there's deciding what to cook. Then there's shopping. Then there's cooking ... you get the idea.<br />
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When I picked up the box yesterday, I decided to go with what we had on hand (which wasn't much) and just work with it. We ended up making an adapted version of <a href="http://www.amazon.com/gp/entity/Martha-Rose-Shulman/B000AP7H2Y/?ie=UTF8&tag=michellesblog-20&linkCode=ur2&camp=1789&creative=390957" target="_blank">Martha Rose Shulman's</a><img alt="" border="0" height="1" src="https://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /><a href="http://www.nytimes.com/2010/01/19/health/nutrition/19recipehealth.html?_r=1&ref=broccoli" target="_blank">broccoli risotto</a>, adding sun-dried tomatoes and skipping the parsley; we were able to make use of the broccoli and some of the onions and green garlic from this week and those prior. I also started a batch of <a href="http://www.wildfermentation.com/resources.php?page=sauerkraut" target="_blank">sauerkraut</a>, using up the cabbage from 3/21 and 4/11 and the purple kohlrabi from this week's box. <br />
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For dinner tonight, we made Swiss chard stuffed manicotti (an adapted version of the <a href="http://www.chow.com/recipes/28986-swiss-chard-stuffed-shells" target="_blank">Swiss Chard Stuffed Shells recipe </a>from <a href="http://www.chow.com/" target="_blank">CHOW</a>) served with a green salad. This meal made great use of the Erbette chard from this week's box and the red chard from 4/4 as well as the lettuce and onions from this week's box and green garlic from weeks past.<br />
<br />
We now have rapini, radishes, fennel, and strawberries left. My plan is to <a href="http://www.gourmet.com/recipes/2000s/2009/05/quick-radish-pickles?printable=true" target="_blank">pickle the radishes</a>, eat the strawberries out of hand, make <a href="http://www.gettingyourshare-csa.com/2009/07/roasted-fennel-tartines.html" target="_blank">roasted fennel tartines</a> for dinner one night next week, and to serve the <a href="http://www.foodnetwork.com/recipes/rachael-ray/rapini-and-garlic-recipe/index.html" target="_blank">rapini</a> sauteed along side some to-be-determined main course.<br />
<br />
Two main themes over the past month: time and eating seasonally and locally.<br />
<br />
The trick on the time theme is knowing what is perishable and eating it first, then taking steps to preserve the food you don't have time to deal with right away. Lots of options for preservation, but my go-to solution continues to be <a href="http://www.amazon.com/gp/product/B0009L8GHY/ref=as_li_ss_tl?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009L8GHY">Evert-Fresh bags</a>; they really do buy you time.<br />
<br />
On eating locally, the trick is starting with what you have and finding ways to make it interesting. All this takes is a quick inventory, a bit of research, and of course, time.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-14029018728127841592012-04-20T19:36:00.000-07:002012-04-20T19:36:10.733-07:00Preserving Food: Just Getting By<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTin-rodmv76hBdiC_IyIvl9ZNiU8mytXOgwrz93qxfTEZC-ebPYDczFavSppcopFI91kflLTipYtusP1LltInvuhKy083N9VVRKy769j_AISh0WvhWAT7c6O1dDwkYAkebkEwl9D6Mo/s1600/red_radish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTin-rodmv76hBdiC_IyIvl9ZNiU8mytXOgwrz93qxfTEZC-ebPYDczFavSppcopFI91kflLTipYtusP1LltInvuhKy083N9VVRKy769j_AISh0WvhWAT7c6O1dDwkYAkebkEwl9D6Mo/s640/red_radish.jpg" width="640" /></a></div>
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This week's box contained:<br />
<ul>
<li>Thyme</li>
<li>Broccoli</li>
<li>Little Gem Lettuces</li>
<li>Red and Purple Radishes</li>
<li>Onions</li>
<li>Couve Tronchuda (Portuguese Cabbage)</li>
<li>Arugula</li>
<li>Red Cabbage</li>
<li>Rainbow Carrots</li>
<li>Red Romaine</li>
</ul>
Unfortunately, this too was a time constrained week. I ended up picking up the box at 10:30pm (well after the cut-off time) and depositing it directly in our refrigerator. Honestly, just picking it up felt like an accomplishment.<br />
<br />
I'm sad to say the box sat unattended as delivered. We composted everything but the broccoli, radishes, onions, cabbage, and carrots.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-85665468697917745392012-04-20T19:17:00.004-07:002012-04-20T19:18:22.821-07:00Preserving Food: What to Do When You Don't Have Time<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GTEbNV6p58rZj4gK-T0JSXsXJ4k5oVXZ-UOoRzOHEgpTFEmJjjdEjim7oXA53pw-6KvDZv-gO-xDTpLlqCBOn7kB1CmgJSeAs_1U7NXb8RM8izI46bSBk1eStlFF_GStAMYHPTu0afM/s1600/broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GTEbNV6p58rZj4gK-T0JSXsXJ4k5oVXZ-UOoRzOHEgpTFEmJjjdEjim7oXA53pw-6KvDZv-gO-xDTpLlqCBOn7kB1CmgJSeAs_1U7NXb8RM8izI46bSBk1eStlFF_GStAMYHPTu0afM/s640/broccoli.jpg" width="640" /></a></div>
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This week's (Week of April 4th & 5th) box contained:<br />
<ul>
<li>Broccoli </li>
<li>Soup Celery </li>
<li>Lettuces (Little Gem and Lola Rosa)</li>
<li>Calcot Onions</li>
<li>Turnip Greens</li>
<li>Green Garlic</li>
<li>French Breakfast Radishes</li>
<li>White, Purple and Orange Carrots</li>
<li>Frisee (curly endive, a variety of chicory) <i style="color: #999999;">(traded for more carrots)</i></li>
<li>Red Chard </li>
</ul>
It was the first full week of the Spring quarter at <a href="http://www.gsb.stanford.edu/sloan/" target="_blank">Stanford's Graduate School of Business</a> and I just didn't have the time to get creative or to cook all this food. So what to do?<br />
<br />
My first step was figuring out what would last and packaging it to last in <a href="http://www.amazon.com/gp/product/B0009L8GHY/ref=as_li_ss_tl?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009L8GHY">Evert-Fresh bags</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=B0009L8GHY" style="border: none !important; margin: 0px !important;" width="1" />. Before storing, I trimmed off the perishable parts, mainly the greens on the radishes and the green tips of the onions and the green garlic. After that, we made a fine salad with the lettuces and paired it with <a href="http://www.101cookbooks.com/archives/001529.html" target="_blank">baked carrot oven fries</a>. Everything else this week was carry-out or going out!Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-85366723606553577662012-03-31T21:43:00.000-07:002012-03-31T21:43:11.883-07:00Uova da Raviolo (Ravioli with an Egg Inside)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHZCDGGp1To0ziYnW5_u4bXfTBSNGN9frwcAMRBqksfPizpcuEe1XBXwcatdB2xkWC0UDw6RNZVS5MOBgm62SAxP_G0gE7oKeXWqjoOPmX6FfGEBSbGA0ER8FDmOqoR67V9eSDefDFZ4/s1600/Uova_da_Raviolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHZCDGGp1To0ziYnW5_u4bXfTBSNGN9frwcAMRBqksfPizpcuEe1XBXwcatdB2xkWC0UDw6RNZVS5MOBgm62SAxP_G0gE7oKeXWqjoOPmX6FfGEBSbGA0ER8FDmOqoR67V9eSDefDFZ4/s640/Uova_da_Raviolo.jpg" width="640" /></a></div><br />
I'm at Stanford University this year participating in the <a href="http://www.gsb.stanford.edu/sloan/" target="_blank">Sloan Master's Program</a>. This week, my cohort went to Washington, DC and New York, NY to meet with a variety of public and private sector leaders. As a result, I was not home to pick up my CSA share. Also as a result, I was able to try some amazing food at restaurants in both cities. Two in particular are worth mentioning: <a href="http://www.wearefoundingfarmers.com/" target="_blank">Founding Farmers</a> in DC and <a href="http://sd26ny.com/" target="_blank">SD26</a> in NYC.<br />
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Founding Farmers specializes in locally sourced, well prepared food and is owned by a cooperative of farmers. The menu offered a wide range of choices and the food was excellent. SD26 is an upscale, modern Italian restaurant with a "high tech" feel that begins with the decor and continues through the iPad based wine list. The food was good, and not surprisingly, <i>pricey</i>. One dish stood out as interesting and exceptional: Uova da Raviolo.<br />
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Uova da Raviolo is essentially a <i>big</i>, single ravioli filled with a soft-boiled egg nested in truffled ricotta. Turns out Mario Batali has <a href="http://www.foodnetwork.com/recipes/mario-batali/uova-da-raviolo-ravioli-with-an-egg-inside-recipe/index.html" target="_blank">a recipe for this dish</a> posted on the Food Network's site, so I gave it a go. The process was easier than expected. The only tips I'd share are:<br />
<ul><li>seal the ravioli with an egg wash and let them sit after sealing so the seal can cure,</li>
<li>go heavy on the salt to compensate for the egg yolk, and </li>
<li>make these in the fall so you can use fresh white truffles vs. preserved</li>
</ul>You can see my step by step process <a href="http://gallery.me.com/michellefleury#100040&view=mosaic&sel=0" target="_blank">here</a>. The SD26 Uova da Raviolo looked like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmZwRiyztfu5DAG8xHhBNYPzAAYVwo5KLhkqTRLsqSWrtLNyQZ1222nSzugY9kvxTrJS2_-l4VrX5s8LNmudmjsmxy_G9auTJE3aq1Hm9kiBIrb9fflhVSUuy1590wzuXx7YFk1wvpKU/s1600/Uova_da_Raviolo_SD26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmZwRiyztfu5DAG8xHhBNYPzAAYVwo5KLhkqTRLsqSWrtLNyQZ1222nSzugY9kvxTrJS2_-l4VrX5s8LNmudmjsmxy_G9auTJE3aq1Hm9kiBIrb9fflhVSUuy1590wzuXx7YFk1wvpKU/s400/Uova_da_Raviolo_SD26.jpg" width="400" /></a></div><br />
In terms of dealing with the box this week, I simply offered it to friends to enjoy. If they share what they do with the contents, I'll pass it along. This week's box contained:<br />
<ul><li>Broccoli</li>
<li>Lamb's Quarters</li>
<li>Hearts of Little Gem Lettuce</li>
<li>Baby White Turnips</li>
<li>Hamburg Parsley</li>
<li>Erbette Chard</li>
<li>Yellow Chantenay Carrots</li>
<li>Red Beets</li>
<li>Red-Bearded Scallions</li>
<li>Arugula</li>
</ul>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-86053193650108415732012-03-23T21:34:00.001-07:002012-03-23T21:37:32.741-07:00Produce from a CSA Share<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QlwTEVYMgBGB2jdShaVsND2hdr9pr5YhpEj4hZQE0fVu12KIRK_Itoa3u9Ho6O87UdNW-CxDFBRYqP6UIngx19uSLfAPjU6XMD1axn0U1DAsRZeDrsPnN7iYtHfp58mW2UgMHR5hQRI/s1600/purple-carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QlwTEVYMgBGB2jdShaVsND2hdr9pr5YhpEj4hZQE0fVu12KIRK_Itoa3u9Ho6O87UdNW-CxDFBRYqP6UIngx19uSLfAPjU6XMD1axn0U1DAsRZeDrsPnN7iYtHfp58mW2UgMHR5hQRI/s640/purple-carrots.jpg" width="640" /></a></div><br />
Big, somewhat eclectic box this week. This is a great example of what it's like to get your produce from a CSA share.<br />
<br />
The way it generally works for us is:<br />
<ul><li>Watch the "<a href="http://mariquita.com/CSAinfo/thisweekslist2012.html">What's in the Box</a>" list.</li>
<li>Start thinking about what we'll do with the food. </li>
<li>Pick up the box on Thursday.</li>
<li>Plan a few meals in which to enjoy the harvest.</li>
<li>Decide what else we need for the week.</li>
<li>Head to the grocery store.</li>
</ul>What's really different here is where you start. With a CSA, you have to start with what you have on hand or risk wasting food. Without a CSA, you start with what you want to eat and buy what you need. Given that each week involves some planning, I find having a list of ingredients to work with simplifies the process. Admittedly though, some weeks are simpler than others. This week, for example, includes some interesting items. It's also a lot of food:<br />
<ul><li>Raw Peanuts</li>
<li>Spring Garlic</li>
<li>Gold Turnips</li>
<li>Yellow and Purple Carrots</li>
<li>Green Mustard</li>
<li>Kale</li>
<li>Red Bearded Scallions</li>
<li>Red Cabbage</li>
<li>Cilantro</li>
<li>Arugula</li>
</ul>For dinner last night we made Green Garlic Risotto from <a href="http://www.amazon.com/gp/product/1570612188/ref=as_li_ss_tl?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1570612188">The New Cook's Tour of Sonoma</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=1570612188" style="border: none !important; margin: 0px !important;" width="1" />by <a href="http://www.amazon.com/gp/entity/Michele-Anna-Jordan/B000APLL2Q/?ie=UTF8&tag=michellesblog-20&linkCode=ur2&camp=1789&creative=390957" target="_blank">Michele Anna Jordan</a>, served along side a green salad with Dijon vinaigrette and a long time favorite, <a href="http://www.101cookbooks.com/archives/001529.html">Baked Carrot Oven Fries</a> from Heidi Swanson's <a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a> blog. The spring garlic, yellow and purple carrots, and red bearded scallions were gone in a flash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7Kl83ZCFW7U1ZCuh5OoHzKrmdSh3v-4nVuKHbDp0QkswO2YfTbOOnguSJOQMdVTTKxLXIHveSD2s_D-ISfspT1y_6p2FtQrnAszEZL7N73t2c8GMWnvh7jDp8VBg75vq04sqz2l5Pic/s1600/mustard-greens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7Kl83ZCFW7U1ZCuh5OoHzKrmdSh3v-4nVuKHbDp0QkswO2YfTbOOnguSJOQMdVTTKxLXIHveSD2s_D-ISfspT1y_6p2FtQrnAszEZL7N73t2c8GMWnvh7jDp8VBg75vq04sqz2l5Pic/s400/mustard-greens.jpg" width="400" /></a></div><br />
Some of the remaining ingredients (raw peanuts, turnips, and mustard greens) remind me of the South, where I lived for nearly a decade. For these I'll take my inspiration from <a href="http://www.bryant-terry.com/">Bryant Terry</a>'s <a href="http://www.amazon.com/gp/product/0738212288/ref=as_li_ss_tl?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738212288">Vegan Soul Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=0738212288" style="border: none !important; margin: 0px !important;" width="1" /> for Spicy Goobers and a batch of Roasted Turnips and Shallots with Turnip Green Soup. Our turnips came without the greens, so substituting mustard greens in their place.<br />
<br />
The cabbage will replenish our <a href="http://www.wildfermentation.com/resources.php?page=sauerkraut">sauerkraut</a> supply and the cilantro (which came with its roots intact) will be replanted. The arugula from this week and last week will become <a href="http://www.foodnetwork.com/recipes/michael-chiarello/arugula-pesto-recipe/index.html">Arugula Pesto</a>. The kale will just have to wait...Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-72349342238875101832012-03-17T12:22:00.001-07:002012-03-23T20:34:30.188-07:00First Box of 2012 Season<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuM5aZp2nVSqEroL7AIoDbB5ChPd7gds2Fip3c9HrV-JXZDIAI5c1sGyaSUFdB49qG5j93cGNYqBQQWI-msXhP80xEFgwFIgfRe3dE14Cavy_4fdsLMY55GmwN6llFUFbqYOarWrApi4/s1600/radishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuM5aZp2nVSqEroL7AIoDbB5ChPd7gds2Fip3c9HrV-JXZDIAI5c1sGyaSUFdB49qG5j93cGNYqBQQWI-msXhP80xEFgwFIgfRe3dE14Cavy_4fdsLMY55GmwN6llFUFbqYOarWrApi4/s640/radishes.jpg" width="640" /></a></div><br />
This is the first week of our 2012 CSA season and our fifth year as subscribers. We've learned a lot and eaten a lot of amazing food over the past 5 years, all of it documented on this blog.<br />
<br />
CSA stands for <b>Community Supported Agriculture</b>. Through this model, consumers like me purchase a share of the produce to be grown by a farmer during the upcoming season. You pay in advance, helping the farmer fund their business and receive food from the farm at regular intervals throughout the season, sharing in both the risks and the rewards. You typically pick up a box once a week at a location convenient to you. With produce in hand, you're all set.<br />
<br />
It's both fun and frustrating to participate. On the positive side, you receive amazingly fresh, healthy food, you get to try new things, and have the opportunity to build a relationship with the people who grow your food. On the negative side, it can be a challenge to keep up with the amount of food and to be creative when you receive the same thing several weeks in a row or receive something you simply don't like. All things considered, it's been a fantastic experience.<br />
<br />
You can learn more here:<br />
<ul><li><a href="http://www.gettingyourshare-csa.com/2007/02/what-is-csa.html">What is a CSA?</a></li>
<li><a href="http://www.gettingyourshare-csa.com/2007/02/getting-started-with-csa.html">Getting Started with a CSA</a></li>
<li><a href="http://www.localharvest.org/csa/">Find a CSA in Your Area</a></li>
</ul><br />
This week's box contains:<br />
<ul><li>Little Gem Lettuce</li>
<li>Soup Celery</li>
<li>Yellow and Orange Chantenay Carrots</li>
<li>Red Bearded Scallions</li>
<li>Arugula</li>
<li>Red Chard</li>
<li>Red Radishes</li>
</ul>Some of you know I am not a lettuce fan and often end up sending it right to the compost pile. This week though, I'm actually glad to see it. I've been on a mustard kick for the past few weeks and the lettuce gives me a chance to dip into a new jar of PIC Moutarde Forte.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVVHrEVTCe6BPvxJQJX9nP2svk-N79DDQ0iZH_VGsGtzd931fGVDMmX4XxFmEHBNxDUS16ddfTIo4WW_D-IILv93lDFDHuY0VDxT6ge_k6tZqh1RiEE06WpmQQV_1ocoumlYqgAHjGQc/s1600/pic-mustard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVVHrEVTCe6BPvxJQJX9nP2svk-N79DDQ0iZH_VGsGtzd931fGVDMmX4XxFmEHBNxDUS16ddfTIo4WW_D-IILv93lDFDHuY0VDxT6ge_k6tZqh1RiEE06WpmQQV_1ocoumlYqgAHjGQc/s320/pic-mustard.jpg" width="213" /></a></div><br />
To say that I love this mustard would be an understatement. It's tough to find, but <i>well</i> worth the effort.<br />
<br />
With dijon mustard as the starting point, our menu tonight will include:<br />
<blockquote class="tr_bq"><a href="http://www.gettingyourshare-csa.com/2010/05/experimenting-with-ingredients-red.html">Red Radish Canapés</a> (radishes)<br />
Salad with Dijon Vinaigrette (lettuce, red bearded scallions)<br />
<a href="http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019">Mushroom and Barley Soup</a> (soup celery, carrots, arugula, chard)<br />
<a href="http://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe">Fresh Sourdough Bread</a></blockquote>...which leaves us with a second bunch of radishes. I plan to try a <a href="http://www.bbc.co.uk/food/recipes/radishandsesamesoyno_89284">radish and sesame soy noodle salad</a> from Ching-He Huang at the BBC.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-80452623391168915952012-03-08T18:12:00.000-08:002012-03-08T18:12:49.479-08:00Spring in California<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuyugi8xlPmUAO3O05Vwd_-j4Ho5yBhyphenhyphen_UVEPv4qr-LmqmoiN3wFvjeTl9Poxz1RvKpR1MhH5RMluQKW-ZCZe3IdT__8S1G-lbcXwMcVKwxkRa_g94hGa9HET5zUkdAjm_WLIwERL_gI/s1600/japanese_maple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuyugi8xlPmUAO3O05Vwd_-j4Ho5yBhyphenhyphen_UVEPv4qr-LmqmoiN3wFvjeTl9Poxz1RvKpR1MhH5RMluQKW-ZCZe3IdT__8S1G-lbcXwMcVKwxkRa_g94hGa9HET5zUkdAjm_WLIwERL_gI/s640/japanese_maple.jpg" width="480" /> </a></div><br />
It's that time of year again. Spring has arrived and our CSA subscription starts next week. We're not sure what's on the list yet, but look forward to it regardless. I'm hoping for fennel for<a href="http://www.gettingyourshare-csa.com/2009/07/roasted-fennel-tartines.html"> roasted fennel tartines</a>... To find out what's in season in your area, check <a href="http://www.sustainabletable.org/shop/seasonal/">here</a>.<br />
<br />
If you are new to CSAs, you can learn more about them <a href="http://www.gettingyourshare-csa.com/2007/02/what-is-csa.html">here</a> and <a href="http://www.gettingyourshare-csa.com/2007/02/getting-started-with-csa.html">here</a>. To find one in your area, click <a href="http://www.localharvest.org/csa/">here</a>. Without a doubt, stock up on <a href="http://www.amazon.com/gp/product/B0009L8GHY?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009L8GHY">Evert-Fresh Bags</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=B0009L8GHY" style="border: medium none ! important; margin: 0px ! important;" width="1" /> ~ they are key to thriving throughout the season.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-33355326264408808372011-08-23T17:30:00.000-07:002011-08-26T22:19:23.777-07:00Panzanella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTZw8GuYKBwP0xZuUf_Ryhp3pJT_D_x3y0rox84vRsJifVlYc9lYbxotZehWM-vIAnOH6OgHPDVUeVz_YoRu42c8j-trBWNJi7fw1kwWqqPya2Ow1Lm2ldXsniyhR0Nq2J-W7gP7WPQU/s1600/heirloom-tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTZw8GuYKBwP0xZuUf_Ryhp3pJT_D_x3y0rox84vRsJifVlYc9lYbxotZehWM-vIAnOH6OgHPDVUeVz_YoRu42c8j-trBWNJi7fw1kwWqqPya2Ow1Lm2ldXsniyhR0Nq2J-W7gP7WPQU/s640/heirloom-tomato.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
This week's box contained:<br />
<ul><li>Yellow Potatoes</li>
<li>Tomatoes</li>
<li>Spigariello</li>
<li>Strawberries</li>
<li>Lettuce <i style="color: #999999;">(traded for more spigariello)</i></li>
<li>Walla Walla Onions</li>
<li>Cucumbers</li>
<li>Padron Peppers</li>
</ul>With a left over loaf of bread and some capers on hand, and the tomatoes and cucumbers in this week's box, we had to go for <a href="http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html">panzanella</a>, Italian bread salad.<br />
<br />
The potatoes <i style="color: #666666;">(which were gorgeous)</i> and a few of the onions made a fine, and quick, adapted version of the Spanish tapas classic: <a href="http://en.wikipedia.org/wiki/Patatas_bravas">patatas bravas</a>, that worked out really well. Here's the recipe: <br />
<blockquote>1 pound yellow potatoes, baked but still firm<br />
1 small <a href="http://www.sweetonions.org/">Walla Walla onions</a><br />
1 teaspoon salt<br />
1 tablespoon extra virgin olive oil <br />
1 tablespoon <a href="http://www.amazon.com/Piment-dEspelette-Pepper-Powder-France/dp/B002J6ARK6?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">piment d'Espelette</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B002J6ARK6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> <i style="color: #999999;">(can substitute hot paprika)</i><br />
<br />
Cut the potatoes into a large, irregular dice and coarsely chop the onions. Add to a saute pan over medium high heat with salt, olive oil and piment d'Espelette; toss frequently to mix in the seasonings and to ensure even cooking. Once nicely browned, top each serving with spoonful of crème fraîche; enjoy.</blockquote> The strawberries were eaten out of hand, the spigarello added to lentil stew, and the padron peppers left for pizza later in the week.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-25853658154904772011-08-07T08:13:00.000-07:002011-08-07T08:13:11.362-07:00Summer Italian Meal<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyV6GH694Slhpidmf83gIvjwBk5Dz0PVvLdn34l2OvXjBd24T0tXU6_3Lu-XHxR9L2z3cUHaOzQa6SUyIIzCKLKBIuGyvWcvj0N-w9acswn0K2XxkFsccX5-vevgAgR2Iy2sJNFkWxXg/s1600/onion-focaccia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyV6GH694Slhpidmf83gIvjwBk5Dz0PVvLdn34l2OvXjBd24T0tXU6_3Lu-XHxR9L2z3cUHaOzQa6SUyIIzCKLKBIuGyvWcvj0N-w9acswn0K2XxkFsccX5-vevgAgR2Iy2sJNFkWxXg/s640/onion-focaccia.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>This week's box contains:<br />
<ul><li>Padron Peppers (traded for more russet potatoes)</li>
<li>"Walla Wallita" Onions</li>
<li>Gold Chard</li>
<li>Strawberries</li>
<li>Tomatoes</li>
<li>Melons</li>
<li>French Breakfast Radishes</li>
<li>Russet Potatoes</li>
</ul>Lots to love this week, especially given the swap for more baby russet potatoes. Don't get me wrong, the Padron peppers are fantastic; just not something I want to eat week after week...<br />
<ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeABlAW7wvbwDwdVr9d13uhzz7nmgzgwYj6BRGNDt8aQeJX_jUEeEnZPz4ZITtpl6ykv9E6e7KyrrmaARSFuJc3G_MmP-PM8Yd1lIKr5pnt-Tw3efpUAqdDSJlqaGUgDjk32hOVdmjDo/s1600/caprese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeABlAW7wvbwDwdVr9d13uhzz7nmgzgwYj6BRGNDt8aQeJX_jUEeEnZPz4ZITtpl6ykv9E6e7KyrrmaARSFuJc3G_MmP-PM8Yd1lIKr5pnt-Tw3efpUAqdDSJlqaGUgDjk32hOVdmjDo/s400/caprese.jpg" width="400" /></a></div><br />
I decided to to go with an Italian theme. Last night's dinner included:<br />
<ul><li><a href="http://en.wikipedia.org/wiki/Insalata_Caprese">Insalata Caprese</a> with <a href="http://en.wikipedia.org/wiki/Burrata">burrata</a></li>
<li>Focaccia with Onions, Genovese-style</li>
<li>Potato Gnocchi with Gorganzola</li>
<li><a href="http://lacucinaitalianamagazine.com/recipe/melon-sorbet-with-black-pepper">Sorbetto di Melone al Pepe Nero</a></li>
<li><a href="http://www.gettingyourshare-csa.com/2011/05/limoncello-arancello-and-pompelmocello.html">Arancello</a> </li>
</ul>The recipe for the focaccia is from <a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">Essentials of Classic Italian Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=039458404X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> by Marcella Hazan ~ a must have for anyone who loves Italian food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwigc0AXge3BnCnYxqE-NRZpanGVXqykGkhYNHlcNE2FC9Y9RqYEjyVQCgksIV2gBPATGDdbgqE3pc9gVbmnOwmYSSJF-pifBUtILRA0aESzixINcXZGfk60ULuAfv3l-x0bLp3XSMrQ/s1600/gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwigc0AXge3BnCnYxqE-NRZpanGVXqykGkhYNHlcNE2FC9Y9RqYEjyVQCgksIV2gBPATGDdbgqE3pc9gVbmnOwmYSSJF-pifBUtILRA0aESzixINcXZGfk60ULuAfv3l-x0bLp3XSMrQ/s400/gnocchi.jpg" width="400" /></a></div><br />
<blockquote><b>Potato Gnocchi</b><br />
<br />
Adapted from <a href="http://lacucinaitalianamagazine.com/">La Cucina Italiana</a>, May/June 2001 by J. McKimmie <br />
<br />
Place 2 1/4 pounds of potatoes with the peel still on in a 3-quart pot. Add cold water to cover and 1 tablespoon of salt. Cook until tender. While the potatoes are still hot, pass them through a ricer onto 1 3/4 cups of unbleached all-purpose flour. You can peel them first if you like. Cool the potatoes to room temperature, then combine the potatoes and flour until a dough forms, helping yourself with a dough scraper.<br />
<br />
Add a pinch of freshly grated nutmeg for flavor, and gather into a dough. Add 1 egg only if the dough fails to come together (adding eggs makes gnocchi less delicate). Cut the dough into 8 pieces, roll each into a finger-thick log, and cut into 1/2" pieces with a sharp knife or a dough scraper; you can line up 2 logs to speed up the process. Roll each of the gnocchi over a fork, a grater, or a <a href="http://www.amazon.com/VillaWare-Natural-Gnocchi-Board-2-5x8/dp/B0000DE4G3?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">gnocchi paddle</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B0000DE4G3" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> to obtain grooves. The gnocchi are ready to cook.<br />
<br />
Here's a really simple video on how to roll the gnocchi: <br />
<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/TCdVU_9X5ck" width="560"></iframe><br />
<br />
Bring 6 quarts of water to a boil in a large pot over medium-high heat. Drop in the gnocchi and add 1 tablespoon of salt. Stir the gnocchi once very gently with a slotted spoon, being careful not to crush them in the process.<br />
<br />
When the gnocchi rise to the surface, remove with a slotted spoon to a heated serving bowl. Remove the gnocchi little by little as they are ready. Continue adding gnocchi to the bowl as they rise to the surface, draining them well first with the slotted spoon.<br />
<br />
Cook's Illustrated has a <a href="http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=31544">great video</a> on the entire gnocchi making process; their recipe varies from the one listed above.</blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYno6594cevmyRemZgaK_FN9gauMgInXL_tFedtwUMjdkwXL-iEmIEFQH4r0fwcXSrjHTfxKVMZ2hK6Im9TMHi2N8zP3gZqrpjBNmtQVQ7mk0h06mUQNTNRs63LGqot9MyeGFU3GRBTBg/s1600/gaja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYno6594cevmyRemZgaK_FN9gauMgInXL_tFedtwUMjdkwXL-iEmIEFQH4r0fwcXSrjHTfxKVMZ2hK6Im9TMHi2N8zP3gZqrpjBNmtQVQ7mk0h06mUQNTNRs63LGqot9MyeGFU3GRBTBg/s400/gaja.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-24341112830741707812011-07-31T22:17:00.000-07:002011-07-31T22:20:42.387-07:00Fresh Pasta with Roasted Tomato Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTpBJFA_ZvW7d2l2JGdwNTfQqGd4VCqeZlL0BxTOVxBpiB0gVw4sx8zteKzm2iUiDA2yI0YHyQ4kT3PXRf0-Lq0Ws0FCT-x1nVEOeLgBAPrbumzZZp7PrRHJ6LhgkA0ekFqDdQrMIS3I/s1600/roasted-tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTpBJFA_ZvW7d2l2JGdwNTfQqGd4VCqeZlL0BxTOVxBpiB0gVw4sx8zteKzm2iUiDA2yI0YHyQ4kT3PXRf0-Lq0Ws0FCT-x1nVEOeLgBAPrbumzZZp7PrRHJ6LhgkA0ekFqDdQrMIS3I/s640/roasted-tomatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Tomatoes</td></tr>
</tbody></table><br />
This week's box contains:<br />
<ul><li>Padron Peppers</li>
<li>Tomatoes</li>
<li>Bianco di Maggio Onions</li>
<li>Red Chard</li>
<li>Cantaloupe Melons</li>
<li>Summer Squash</li>
<li>Romaine Lettuce Hearts <i style="color: #999999;">(traded for more turnips)</i></li>
<li>Baby White Turnips</li>
</ul>More squash...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O7GnXaj_ZVEOi9TV4z2klxK9_x5yQ7Pel-K5k9FqNaeMV1DC5kJjIu2bEPIQOIA9NvLQLVXhMR60lIHgK2FnFT45g6lizJZncxAzSJg2zK-Kj3pDCKDuPZCxcXohLIFZk3j8hOsZoEM/s1600/fettucini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O7GnXaj_ZVEOi9TV4z2klxK9_x5yQ7Pel-K5k9FqNaeMV1DC5kJjIu2bEPIQOIA9NvLQLVXhMR60lIHgK2FnFT45g6lizJZncxAzSJg2zK-Kj3pDCKDuPZCxcXohLIFZk3j8hOsZoEM/s400/fettucini.jpg" width="400" /></a></div><br />
Half of the tomatoes and all of the Bianco di Maggio onions were roasted, then blended to make the roasted tomato sauce served over fresh fettucine pictured above. Salt matters in this dish (ok, well, <i>always</i>) and we opted for <a href="http://www.amazon.com/Maldon-14096-2-Sea-Salt/dp/B0006FS4TI?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">Maldon Sea Salt</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B0006FS4TI" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. The fettucine was made from the dough left over from the zucchini ravioli we made today for future use. I found a recipe for Shredded Zucchini with Garlic and Herbs in <a href="http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Complete Italian Vegetarian Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=1576300447" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> by Jack Bishop, which we used as the ravioli filling. An adapted version of this recipe is included below. We plan to serve these with a simple sauce, likely an <a href="http://en.wikipedia.org/wiki/Aglio_e_Olio">aglio e olio</a>.<br />
<blockquote><b>Shredded Zucchini with Garlic and Herbs</b><br />
Serves 4<br />
<br />
2.5 pounds zucchini, shredded<br />
3 tablespoons extra-virgin olive oil<br />
6 small garlic cloves, finely chopped<br />
1/2 cup onion, diced <br />
3 tablespoons basil, finely chopped<br />
<br />
Shred the zucchini using the large holes on a box grater or in a food processor. Toss with salt and place in a colander to drain. Heat the oil in a large skillet and saute the onions till translucent; add garlic and stir till fragrant. One handful at a time, squeeze the extra liquid out of the zucchini and add to the onions and garlic. Cook the zucchini, stirring frequently, till relatively dry. Set aside to cool<br />
<br />
For the ravioli, follow the recipe and instructions <a href="http://www.gettingyourshare-csa.com/2011/07/moroccan-carrot-ravioli-with-harissa.html">here</a>. We froze the ravioli on quarter sheet pans well dusted with flour. For service, bring a pot of water to boil and cook till the ravioli floats, 5-7 minutes. Drain well and toss with the sauce of your choice.</blockquote>The Padron peppers were eaten out of hand after a quick saute in olive oil and a hearty sprinkle of salt. The cantaloupe will end up as <a href="http://www.eatingwell.com/recipes/cantaloupe_ice_pops.html">popsicles</a> and the chard as a foundational ingredient in <a href="http://www.101cookbooks.com/archives/001560.html">Meyer Lemon Risotto</a>. The turnips will hold, along with some potatoes from last week, perhaps for roasting.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-55216487541069978702011-07-23T17:14:00.000-07:002011-07-23T17:15:40.912-07:00Eggplant Caviar<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmzjwVZO81jtmNdw7-p5zgxEh5EwHOVu-drpI3WNzzF960SXNfskkU3IsbhYKJVRYb9YBCvzSXG215HsQCv68Lul7C9jHBCMmMLioT_LM50wECqO64cIhe1HlmDBPNZ2wv2moYkybH54/s1600/IMG_2913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmzjwVZO81jtmNdw7-p5zgxEh5EwHOVu-drpI3WNzzF960SXNfskkU3IsbhYKJVRYb9YBCvzSXG215HsQCv68Lul7C9jHBCMmMLioT_LM50wECqO64cIhe1HlmDBPNZ2wv2moYkybH54/s640/IMG_2913.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Roast Eggplant & Garlic for Eggplant Caviar</span></td></tr>
</tbody></table>This week's box contains:<br />
<ul><li>Red Potatoes</li>
<li>Strawberries</li>
<li>Mixed Tomatoes</li>
<li>Summer Squash</li>
<li>Red Gem Lettuce</li>
<li>Red Beets</li>
<li>Nadia Black Italian Eggplant</li>
<li>Chives</li>
</ul>More squash. This is the part of CSAs that gets tough. Eating seasonally, especially when dependent on one farm, can be repetitive. Tonight we're going to try <a href="http://www.nytimes.com/2009/10/13/health/nutrition/13recipehealth.html">Pasta with Zucchini and Mint</a> as a main course, served with <a href="http://www.blogger.com/">Eggplant Caviar</a> and herb <a href="http://www.epicurious.com/recipes/food/views/Ciabatta-5865">ciabatta</a>, made with this week's chives plus some basil and rosemary we had on hand.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWnhOeHtaHteuqYgfut97QjMpenSd_s0VXJXuWp9W1EtFAriC3Av_wWi_zS0dbl6OQTWcxn8lv-4C2RDDk6u44K7PL_c4KXMaMhE5cjAC5166ykJhktRA-Kfxad412RUxxTa3jggV-lU/s1600/IMG_2918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWnhOeHtaHteuqYgfut97QjMpenSd_s0VXJXuWp9W1EtFAriC3Av_wWi_zS0dbl6OQTWcxn8lv-4C2RDDk6u44K7PL_c4KXMaMhE5cjAC5166ykJhktRA-Kfxad412RUxxTa3jggV-lU/s400/IMG_2918.jpg" width="400" /></a></td></tr>
<tr style="color: #999999;"><td class="tr-caption" style="text-align: center;">Ciabatta</td></tr>
</tbody></table>As usual, the strawberries will be frozen for smoothies. My tried and true smoothie recipe is as follows:<br />
<blockquote><b>Breakfast Smoothies </b><br />
Serves 1<br />
<br />
1c frozen fruit<br />
1c low fat, unsweetened soy milk<br />
2c water<br />
2 scoops <a href="http://sequelnaturals.com/en/vega/products/whole-food-smoothie-infusion/features-benefits">Vega Smoothie Infusion</a><br />
<br />
Add all ingredients to the <a href="http://www.amazon.com/gp/product/B0018QOG6O?ie=UTF8&tag=michellesblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0018QOG6O">Vita-Mix</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellesblog-20&l=as2&o=1&a=B0018QOG6O" style="border: medium none ! important; margin: 0px ! important;" width="1" /> and blend well.</blockquote>The potatoes were added to a <a href="http://www.101cookbooks.com/archives/tempeh-curry-recipe.html">Tempeh Curry</a>. Later this week I plan to make the following with the beets and tomatoes:<br />
<ul><li><a href="http://www.nytimes.com/2010/07/07/health/nutrition/07recipehealth.html?adxnnl=1&ref=beets&adxnnlx=1311300705-cCT3Qc8pdMQLqMlEOEAesg">Beet, Citrus and Avocado Salad</a></li>
<li><a href="http://www.nytimes.com/2008/07/22/health/nutrition/22recipehealth.html">Pasta With Cherry Tomatoes and Arugula</a></li>
<li><a href="http://www.nytimes.com/2009/08/11/health/nutrition/11recipehealth.html?ref=fitnessandnutrition">Wheat Berry and Tomato Salad</a></li>
</ul>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-16422844335929851242011-07-16T13:09:00.000-07:002011-07-16T13:09:44.342-07:00Moroccan Carrot Ravioli with Harissa and Preserved Lemon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQfIboWApQDfSaYxp2XLvLwvPdFm-Q9LFUlRISfSQ1XP8eptt6A9DUrbMYEyTlORFVLX-0iT_gdbP8FYFDzEL3v2rp0n2Bvc4cwgL3r_z-4de72TfSYGyGURtiEgNzNgWiFeJTQPMKXg/s1600/cherry-tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQfIboWApQDfSaYxp2XLvLwvPdFm-Q9LFUlRISfSQ1XP8eptt6A9DUrbMYEyTlORFVLX-0iT_gdbP8FYFDzEL3v2rp0n2Bvc4cwgL3r_z-4de72TfSYGyGURtiEgNzNgWiFeJTQPMKXg/s640/cherry-tomatoes.jpg" width="640" /></a></div><br />
This week's box contained:<br />
<ul><li>French Tarragon <i style="color: #999999;">(traded for more chard)</i></li>
<li>Gold Beets</li>
<li>Costata Romanesco Summer Squash</li>
<li>Strawberries</li>
<li>Chard</li>
<li>Mixed Cherry and Saladette Tomatoes</li>
<li>Carrots</li>
<li>Spinach</li>
</ul>Lots to love here, though we are buried in carrots and summer squash. As a result, I did a healthy amount of Googling, finding quite a few interesting recipes. The beets will be roasted, tossed with cider vinegar and salt, and eaten straight-up. I found a couple of recipes I plan to try with the squash and spinach:<br />
<ul><li><a href="http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html">Zucchini Ricotta Cheesecake</a></li>
<li><a href="http://www.101cookbooks.com/archives/spinach-and-zucchini-soup-recipe.html">Spinach and Zucchini Soup</a></li>
</ul>The strawberries will be frozen for smoothies and the chard made into <a href="http://www.cookthink.com/recipe/16848/Chard_And_Ricotta_Ravioli_With_White_Wine_Butter">Chard and Ricotta Ravioli with White Wine Butter</a>. The tomatoes will be made into <a href="http://www.eatingwell.com/recipes/slow_roasted_cherry_tomato_bruschetta.html">Slow-Roasted Cherry Tomato Bruschetta</a> for a nice lunch in the <a href="http://www.weather.com/outlook/health/allergies/weekend/USCA0830">California sunshine</a>.<br />
<br />
For the carrots, I found the most amazing fusion recipe: <a href="http://www.sarahmelamed.com/2009/05/106/">Moroccan Carrot Ravioli with Lemon Zest and Harissa</a> on <a href="http://www.sarahmelamed.com/">Food Bridge</a>. In reading the full post, I decided to make a few changes, noted in my adaption below.<br />
<br />
<blockquote><b>Moroccan Carrot Ravioli with Harissa and Preserved Lemon</b><br />
<br />
<b>Pasta</b> </blockquote><blockquote>3 cups all-purpose flour<br />
1/2 teaspoon salt<br />
2 large eggs<br />
3 tablespoons water, adding more as needed to reach the desired dough consistency<br />
1 teaspoon olive oil<br />
2 tablespoons <a href="http://www.amazon.com/Mustaphas-Moroccan-Harissa/dp/B0000DJFEN?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">harissa</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B0000DJFEN" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
<br />
Combine the flour and salt in the food processor; pulse a few times. Whisk the eggs, water, olive oil, and harissa together in a small bowl. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins, to pull away from the sides of the bowl. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes or more. <br />
<br />
<b>Filling</b> </blockquote><blockquote>6 medium carrots, peeled and cut into disks<br />
1 tablespoon olive oil <br />
1/2 teaspoon salt<br />
1 teaspoon ground cumin<br />
1 egg yolk<br />
2 tablespoons <a href="http://www.amazon.com/LEpicurien-Preserved-Lemons/dp/B001EOWBRQ?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">preserved lemon</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B001EOWBRQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> peel<br />
<br />
Preheat the oven to 425°. Toss the carrots with the olive oil and season with salt. Cover with foil and bake until tender and lightly browned, about 20 minutes. Set aside to cool.<br />
<br />
In a food processor, combine roasted carrots, ground cumin, and harissa; process until smooth. Stir in egg yolk refrigerate until ready to fill the raviolis. Can be made 1-2 days in advance.<br />
<br />
<b>Sauce</b> </blockquote><blockquote>1/3 c olive oil<br />
2 teaspoons garlic, chopped very fine<br />
generous pinch of <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html">aleppo pepper</a><br />
1/4 cup cilantro, chopped<br />
<br />
Combine the olive oil, garlic, and aleppo pepper in a small saucepan. Turn on heat to medium low and allow to cook until the garlic turns a pale gold; do not allow to brown.<br />
<br />
<b>Assembly</b> </blockquote><blockquote>A demonstration of how to roll the dough and fill the ravioli can be found <a href="http://www.blogger.com/">here</a>. At a high level:<br />
<ol><li>Knead the dough at the widest setting on your pasta machine.</li>
<li>Flour the dough and run through the machine at progressively smaller settings. Stop when you reach the desired thickness; thinner is better.</li>
<li>Brush the dough well with an egg wash.</li>
<li>Using a pastry bag or a small spoon, drop the filling down the center of the sheet of pasta, spaced several inches apart; roughly one scant tablespoon filling per drop.</li>
<li>Fold the dough over the filling, aligning the long edges with one another.</li>
<li>Using your hands, press between the drops of filling, pressing as much air out of the ravioli as possible.</li>
<li>For half-moon shaped ravioli, use a <a href="http://www.amazon.com/Ateco-5357-Piece-Plain-Cutter/dp/B00004S1CI?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">round cookie cutter</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B00004S1CI" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, cut the ravioli and place on a floured baking sheet, making sure the edges are well closed.</li>
<li>Refrigerate till ready to cook. Ravioli can be frozen for up to one month.</li>
</ol>Bring a pot of water to boil, add a handful of salt, and boil the ravioli for 2-3 minutes. Drain, toss with the prepared sauce, and top with chopped cilantro. Enjoy!<br />
<br />
<div style="color: #666666;"><i><span style="font-size: x-small;">Adapted from <a href="http://www.sarahmelamed.com/2009/05/106/">Moroccan Carrot Ravioli with Lemon Zest and Harissa</a> on <a href="http://www.sarahmelamed.com/">Food Bridge</a></span></i></div></blockquote>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-87259190101307648982011-07-09T16:25:00.000-07:002011-07-09T16:25:44.054-07:00A Trio of Seasonal Cannelloni<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuMlAsVB34XDcMlFXWMwVMplYDi3qs3ZSJV7tI_st9LBb-DYXnvQ36BdgwwgcV7F5SWBhyphenhyphenYNq1rUZR_LXG9CDW0lhyphenhypheneXvXc1clMhuLqJGjhyJh_dsucQ2rIzPCXPAkTsKE4U6aCeA5-M/s640/zucchini.jpg" width="640" /></div><br />
This week's box included:<br />
<ul><li>Romaine lettuce</li>
<li>Summer squash (zucchini)</li>
<li>Carrots</li>
<li>Spinach</li>
<li>Broccoli</li>
<li>Strawberries</li>
<li>Yellow potatoes</li>
<li>Oregano</li>
</ul>We've actually got quite a backlog going, especially with the zucchini and carrots. With zucchini in mind, I started digging through cookbooks for a recipe that would help work through that backlog. Happily I stumbled upon a series of recipes for cannelloni, whose fillings cover several of this week's vegetables; the cookbook: <a href="http://www.amazon.com/Simple-Spectacular-Recipe-Levels-Sophistication/dp/0767903609?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=0767903609" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> by Jean-Georges Vongerichten and Mark Bittman.<br />
<br />
Tonight's menu:<br />
<ul><li>Hearts of Romaine with Dijion Vinaigrette</li>
<li>A Trio of Seasonal Cannelloni</li>
<li>Braised Carrots with Capers <i><span style="color: #999999;">(from </span><a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" style="color: #999999;" target="_blank">Essentials of Classic Italian Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=039458404X" style="border: medium none ! important; color: #999999; margin: 0px ! important; padding: 0px ! important;" width="1" /><span style="color: #999999;"> by Marcella Hazan) </span></i></li>
</ul>Recipe for the cannelloni included below. Other ideas on getting through this week's box included:<br />
<ul><li>Zucchini: <a href="http://simplyrecipes.com/recipes/lemon_rosemary_zucchini_bread/">Lemon Rosemary Zucchini Bread</a> </li>
<li>Carrots: <a href="http://www.101cookbooks.com/archives/001529.html">Baked Carrot Oven Fries</a></li>
<li>Potatoes and Greens: <a href="http://www.wholeliving.com/recipe/skillet-potatoes-with-greens">Skillet Potatoes with Greens</a>, adding some <a href="http://www.fieldroast.com/products.htm">Field Roast sausages</a></li>
<li>Broccoli: <a href="http://www.epicurious.com/recipes/food/views/Noodles-with-Stir-Fried-Tofu-and-Broccoli-355961">Noodles with Stir-Fried Tofu and Broccoli</a></li>
<li>Strawberries: eaten out of hand</li>
<li>Oregano: dried for future use</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGRPjTyuABEWMAU3xxGwsHjnZBeZ2IDNq8Up1_yxMwEPfaEiiCvedWTpeXkqrolPxsYIporJpYBAUWhVxBYaBUE2eY3FStZ82aTmfid6SwGzR6l_BNXtYRknaf8Aaaf0dYj44roDPA3M/s1600/oregano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGRPjTyuABEWMAU3xxGwsHjnZBeZ2IDNq8Up1_yxMwEPfaEiiCvedWTpeXkqrolPxsYIporJpYBAUWhVxBYaBUE2eY3FStZ82aTmfid6SwGzR6l_BNXtYRknaf8Aaaf0dYj44roDPA3M/s320/oregano.jpg" width="320" /></a></div><br />
<blockquote><b>A Trio of Seasonal Cannelloni</b><br />
<i><span style="font-size: x-small;">Adapted from <a href="http://www.amazon.com/Simple-Spectacular-Recipe-Levels-Sophistication/dp/0767903609?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simple to Spectacular</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=0767903609" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> by Jean Georges Vongerichten and Mark Bittman</span></i><br />
<br />
One pound <a href="http://query.nytimes.com/gst/fullpage.html?res=9501E0D71F38F935A15752C0A9639C8B63&pagewanted=all">fresh pasta dough</a> (to be shared across the following fillings), shaped into 4 x 6 inch rectangles, boiled for ~3 minutes, then cooled in a ice water bath. Pat dry before filling.<br />
<br />
Preheat oven to 450 degrees Fahrenheit. Prepare fillings and fill cannelloni as described below. Bake until golden brown on top, about 10 minutes.<br />
<br />
<b><i>Potatoes and Arugula</i></b><br />
<blockquote>1/2 pound potatoes<br />
salt to taste<br />
1.5 T extra-virgin olive oil (evoo)<br />
1 clove garlic, minced<br />
red pepper flakes to taste<br />
1/2 pound arugula, trimmed, washed and dried<br />
1/2 c freshly grated pecorinio Romano<br />
1/2 c stock<br />
<br />
Boil the potatoes in salted water until soft, drain and set aside. Sauté the garlic, salt, and pepper, till garlic begins to color; add 2/3 of the arugula, stir for a few minutes, then cover and remove from heat allowing to steam for 5 minutes. Chop the remaining arugula with the sautéed arugula. Add potatoes, olive oil, and 1/2 the pecorino; mash and mix well. Stuff 1/3 of the cannelloni shells, placing them in a single layer in a baking dish, such as an <a href="http://www.amazon.com/Pillivuyt-Porcelain-5-Inch-Oval-Eared-Dish/dp/B0006TJ7MW?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">oval gratin</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=B0006TJ7MW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. Drizzle with stock, a bit of olive oil, and the remaining cheese. </blockquote><br />
<b><i>Greens and Herbs</i></b><br />
<blockquote>2 T evoo<br />
1 pound spinach, trimmed, washed and dried<br />
1/4 pound arugula, trimmed, washed and dried<br />
1/2 pound mesculun, , trimmed, washed and dried<br />
2 cloves garlic, minced<br />
fresh basil, 10 leaves, <a href="http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx">chiffonade</a><br />
egg yolk<br />
1/2 c Parmesan cheese, freshly grated<br />
nutmeg, salt and pepper to taste<br />
1/2 c stock<br />
<br />
Sauté the spinach, arugula, mesculun and garlic in 1 T evoo until the greens are tender, about 5 minutes. Set aside to cool, then finely chop. Stir in the basil, egg yolk, 1/2 the Parmesan, and the nutmeg. Season with salt and pepper. Stuff 1/3 of the cannelloni shells, placing them in a single layer in a baking dish, such as an <a href="http://www.amazon.com/Pillivuyt-Porcelain-5-Inch-Oval-Eared-Dish/dp/B0006TJ7MW?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">oval gratin</a>. Drizzle with stock, a bit of olive oil, and the remaining cheese. </blockquote><br />
<b><i>Scallops and Zucchini</i></b><br />
<blockquote>1 T evoo<br />
1 zucchini, washed, trimmed and cut into 1/4 inch cubes<br />
1/2 T fresh thyme1/3 pound scallops, cut into 1/4 inch cubes<br />
1/2 c cream<br />
2 T butter<br />
2 t fresh lemon juice<br />
cayenne, salt and pepper to taste <br />
1/2 c stock<br />
<br />
Sauté the zucchini, a large pinch of salt, and 1/2 the thyme in olive oil over medium high heat till just tender. Toss the zucchini mixture with the scallops and cayenne. Stuff 1/3 of the cannelloni shells, placing them in a single layer in a baking dish, such as an <a href="http://www.amazon.com/Pillivuyt-Porcelain-5-Inch-Oval-Eared-Dish/dp/B0006TJ7MW?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">oval gratin</a>. Drizzle with stock and a bit of olive oil.<br />
<br />
Deglaze the sauté pan with the cream, 1/2 water, and the remaining thyme; simmer till reduced to 1/4 cup. Lower the heat and whisk in the butter; season with lemon juice, salt and pepper. Set aside.</blockquote></blockquote>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-52300552259559846912011-07-04T19:35:00.000-07:002011-07-04T19:36:40.787-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWonwo9lo0Ihqfxf0r3pcAU_ukbVTvu5nLRVQYhKCaPbhAvm5khWGWLfR_-R0021SMojIA6EKBSy5LW4ZxHb_Z5r4sGKv194Ewt8bBZ9yKUtpuzR9O5qwkdHLMhckk3oYkF00_1dILi4k/s1600/potato-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWonwo9lo0Ihqfxf0r3pcAU_ukbVTvu5nLRVQYhKCaPbhAvm5khWGWLfR_-R0021SMojIA6EKBSy5LW4ZxHb_Z5r4sGKv194Ewt8bBZ9yKUtpuzR9O5qwkdHLMhckk3oYkF00_1dILi4k/s640/potato-salad.jpg" width="640" /></a></div><br />
This week's box contained:<br />
<ul><li>Yellow Potatoes</li>
<li>Lacinato Kale</li>
<li>Baby Arugula</li>
<li>Summer Squash</li>
<li>Fresh Garlic</li>
<li>Chives</li>
<li>Strawberries</li>
<li>Broccoli</li>
<li>Carrots</li>
</ul>The potatoes were immediately turned into a potato salad from <a href="http://www.epicurious.com/">Epicurious</a>, <a href="http://www.epicurious.com/recipes/food/views/Warm-New-Potato-Salad-with-Grainy-Mustard-235483">Warm New Potato Salad with Grainy Mustard</a>. Very easy to pull together with fantastic flavor.<br />
<br />
The chives and the squash, which is the first of what I'm sure will be *many* batches this year, served as our 4th of July appetizer: Garlicky Zucchini Bruschetta from <a href="http://www.amazon.com/Complete-Italian-Vegetarian-Cookbook-Essential/dp/1576300447?ie=UTF8&tag=michellefleury-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Complete Italian Vegetarian Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=michellefleury-20&l=btl&camp=213689&creative=392969&o=1&a=1576300447" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> by Jack Bishop and Ann Straton.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoWX0bnuAEEPswpIxit757zhb6Vk2e55JDGk9uScHSDkvkM88ggtYDqUkQL9RMw98NPc0LZ4bWZzjc6RQelSDmAMOc8-rB98fiAk74WpO8uhmhyoIvRbwNxOonrlYuavPfwysTQFSDfA/s1600/zucchini-bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoWX0bnuAEEPswpIxit757zhb6Vk2e55JDGk9uScHSDkvkM88ggtYDqUkQL9RMw98NPc0LZ4bWZzjc6RQelSDmAMOc8-rB98fiAk74WpO8uhmhyoIvRbwNxOonrlYuavPfwysTQFSDfA/s400/zucchini-bruschetta.jpg" width="400" /></a></div><br />
The rest of the menu included:<br />
<ul><li><a href="http://nymag.com/listings/recipe/watermelon-cucumber-soup/"> Chilled Watermelon-and-Cucumber Soup</a></li>
<li><a href="http://nymag.com/listings/recipe/grilled-roasted-beets/">Grilled and Roasted Beets</a></li>
<li><a href="http://nymag.com/listings/recipe/grill-roasted-cauliflowe/">Grill-Roasted Cauliflower</a></li>
<li>Grilled Asparagus</li>
</ul>All of the linked recipes are from the <a href="http://nymag.com/">New York Magazine</a> and all three were winners. I would recommend slightly reducing the cooking time on the beets and cauliflower.<br />
<br />
As for the rest of the box, I'll likely sauté the kale and arugula with a bit of salt, olive oil, and garlic. The strawberries were cleaned and frozen for smoothies and the garlic and carrots will be used as recipes require. The broccoli is slated for <a href="http://www.foodandwine.com/recipes/warm-broccoli-and-barley-pilaf">Warm Broccoli and Barley Pilaf</a> for dinner one night this week.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-55636056960164011172011-05-20T17:39:00.000-07:002011-05-20T17:39:10.321-07:00Limoncello, Arancello, and Pompelmocello: Mashes Ready for Testing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrKDVDzti2Jbf1NU4oqoZrkRR4_z62d3SMe6dnhFSOV58KGorRfj575SNZnA6cvzP3dvXwbNogH-HvtGxB5PHukmgfqR6NKWKHMU8S2kIZLMoQTq8P4E6I_T8gb39UfEBStKJZOiVhFI/s1600/limoncello-mashes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrKDVDzti2Jbf1NU4oqoZrkRR4_z62d3SMe6dnhFSOV58KGorRfj575SNZnA6cvzP3dvXwbNogH-HvtGxB5PHukmgfqR6NKWKHMU8S2kIZLMoQTq8P4E6I_T8gb39UfEBStKJZOiVhFI/s640/limoncello-mashes.jpg" width="640" /></a></div><br />
It's been three months since we set the Limoncello, Arancello, and Pompelmocello mashes to rest. Today I tested peels from each to see if the mashes were ready. Simply bending a peel allows you to check its rigidity; when the peel "breaks" in half easily, the mash is ready. Here's a look at the peels and the infused Everclear from each batch:<br />
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<div style="text-align: center;">Lemons</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPorXJXpArNu_t1Zx0nvnum730aif71g4ET7cSxW5DdTm3MAFVA7S-Y6R9Gka3_eB0-XlYwqKywOMRkw-6mGy4WWOMD4ZEUeY0Th6sAG7PzHEp9ru03072Oxsm1LS05QcGKbWuQnyVEtM/s1600/lemon-peel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPorXJXpArNu_t1Zx0nvnum730aif71g4ET7cSxW5DdTm3MAFVA7S-Y6R9Gka3_eB0-XlYwqKywOMRkw-6mGy4WWOMD4ZEUeY0Th6sAG7PzHEp9ru03072Oxsm1LS05QcGKbWuQnyVEtM/s400/lemon-peel.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oranges</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJuBzK1nFhyphenhyphene717zWf1WAmfiRvameM0Te2IupGrXxl4arBwPMVVOwsB2khlgWLhq8Efb0I2FVI2bWCjj8N5TYTYvibTfiXgVsGSL20TesqCFiPek-eBFQ4q7io6WJaOV_POgmCVcdRvo/s1600/orange-peel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJuBzK1nFhyphenhyphene717zWf1WAmfiRvameM0Te2IupGrXxl4arBwPMVVOwsB2khlgWLhq8Efb0I2FVI2bWCjj8N5TYTYvibTfiXgVsGSL20TesqCFiPek-eBFQ4q7io6WJaOV_POgmCVcdRvo/s400/orange-peel.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div style="text-align: center;">Grapefruit</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ON_mSXkXhXadITma0_aqNclYbWHfHOgF1gW1Nzh-xtsbzR6sLaS3tx_laUmeAqJZSoKev8iv4wZ1_DVUQHEUhalDzYu9KR9E5oOXC3dVEv9fajFMwx1yjVUImbkyVWts8wypWda-Zio/s1600/grapefruit-peel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ON_mSXkXhXadITma0_aqNclYbWHfHOgF1gW1Nzh-xtsbzR6sLaS3tx_laUmeAqJZSoKev8iv4wZ1_DVUQHEUhalDzYu9KR9E5oOXC3dVEv9fajFMwx1yjVUImbkyVWts8wypWda-Zio/s400/grapefruit-peel.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The lemon and grapefruit peels broke easily, while the orange peel did not break at all. All three of the batches were full flavored, but light in color. I've decided to let them sit a while longer.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The final steps, once the mashes are ready, is to combine the infused Everclear with a simple sugar, filter (or not), then bottle. You can find the full recipe <a href="http://www.gettingyourshare-csa.com/2010/05/meyer-limoncello.html">here</a> with some tweaks on the mash prep <a href="http://www.gettingyourshare-csa.com/2011/02/last-years-meyer-limoncello-was-amazing.html">here</a>.</div>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-47531157474725566352011-05-19T20:51:00.000-07:002011-05-19T20:54:04.128-07:00Favas, New Potatoes, and Dill<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgqmdyYABgX6TE0QETcCMr_J1nwSOA7_pNQwRhdWyhj3VfhZvHzc_6Hmei2CP3Q7UU4qyIEsmFmSgmU-9dpz_W3T2jRF8sE8NZM3CkxE-lWmM8K5HWbbBNt0IENUI7mULn_lTnMzSSCQ/s1600/favas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgqmdyYABgX6TE0QETcCMr_J1nwSOA7_pNQwRhdWyhj3VfhZvHzc_6Hmei2CP3Q7UU4qyIEsmFmSgmU-9dpz_W3T2jRF8sE8NZM3CkxE-lWmM8K5HWbbBNt0IENUI7mULn_lTnMzSSCQ/s640/favas.jpg" width="640" /></a></div><br />
This week's box contains:<br />
<ul><li>Strawberries</li>
<li>Lettuce <i style="color: #999999;">(swapped for more dill)</i></li>
<li>Baby Spinach</li>
<li>New Potatoes (Yellow)</li>
<li>Carrots</li>
<li>Dill</li>
<li>Fava Beans</li>
<li>Red Scallions</li>
</ul>Perhaps needless to say, but a near perfect box this week, excepting the lettuce of course. I love this time of year.<br />
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One of my all-time favorite recipes is dill-walnut pesto. With two bunches of dill on hand, and a great set of complementary vegetables, we're all set. The strawberries will be frozen for smoothies and the dill promptly converted to pesto to be served with the remaining vegetables. I'll sauté the spinach, baby carrots, and favas, and will roast the scallions and new potatoes. Nothing else required, except perhaps a glass of wine. Dill can be tricky in pairings, so best to stick with a Sauvignon Blanc, Soave, Marsanne, or Viogner depending on the accoutrements; lean towards Marsanne or Viogner if adding salmon to the mix.<br />
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If you've not dealt with favas before, take a look at this <a href="http://www.gettingyourshare-csa.com/2010/05/how-to-shell-fava-beans-and-what-to-do.html">blog entry</a>. They are a lot of work, but <i>well</i> worth the effort. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cnvj2lZAEWUT2_G3F6am-equvJM0y7PW1-r7lU_0vjAOI8ys4xMhDcuK29Vdl2godbPYaUohtJLZA_cZWLJ-2rYV_FZ5K7JL1TsFMEMQ51-u06gM4OnQFrKG9D8bKrs-zmvcw8jFcNU/s1600/dill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cnvj2lZAEWUT2_G3F6am-equvJM0y7PW1-r7lU_0vjAOI8ys4xMhDcuK29Vdl2godbPYaUohtJLZA_cZWLJ-2rYV_FZ5K7JL1TsFMEMQ51-u06gM4OnQFrKG9D8bKrs-zmvcw8jFcNU/s320/dill.jpg" width="240" /></a></div><br />
<span style="font-weight: bold;">[Herb of your Choice]-Walnut Pesto</span><br />
<span style="font-style: italic;">... makes 25 - 2 tablespoon servings</span><br />
<a href="http://sites.google.com/site/gettingyourshare/herb-of-your-choice-walnut-pesto?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F"><span style="font-size: 85%;"><span style="font-style: italic;">Printable Recipe</span></span></a><br />
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3/4 cup walnut pieces, toasted<br />
1 bunch herb of choice, ends trimmed<br />
1 large garlic clove, pressed<br />
2 tablespoons lemon juice<br />
1/3 cup extra virgin olive oil<br />
1 teaspoon mellow barley miso<br />
1/2 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
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Combine all ingredients in a blender, adjust salt and pepper and use or freeze.Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0tag:blogger.com,1999:blog-6897106291904753975.post-87498209917199354482011-05-06T07:36:00.000-07:002011-05-06T07:36:29.174-07:00Mother's Day Brunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3YGZ8FATSY50aR14QtZZ_1XLJv0_JAH_Dj6b3Z0JDdPltnA8EcQ20DnCvrUvzTDM9EWTjw9HKbh_2GeheAks6Ln2Liig9NB42dlS8O0priR1yaQm1R2feCNAa6LeNjOIG9NTxNQLhCs/s1600/spring+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3YGZ8FATSY50aR14QtZZ_1XLJv0_JAH_Dj6b3Z0JDdPltnA8EcQ20DnCvrUvzTDM9EWTjw9HKbh_2GeheAks6Ln2Liig9NB42dlS8O0priR1yaQm1R2feCNAa6LeNjOIG9NTxNQLhCs/s640/spring+peas.jpg" width="640" /> </a></div><span id="goog_1328727651"></span><span id="goog_1328727652"></span><br />
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<div class="separator" style="clear: both; text-align: left;">This week's box contains:</div><ul><li>Strawberries</li>
<li>Sugar Snap Peas</li>
<li>Green Kohlrabi</li>
<li>Cardoons</li>
<li>Lettuce<i style="color: #999999;"> (swapped for more cardoons)</i></li>
<li>Baby Carrots</li>
<li>Baby Spinach</li>
<li>Chantenay Carrots</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqffIHpNxKh0vy0-hbWcyzZz6KwvQ2nt71likLTGAnUsP7cOYg-8C1ATYg-veu4GXKO0lz4MUEiTVLR-TaJLrXh4fGmN4cgtulEnoTTst_rd89TwA_-IEKG10xSRyUAJwZV9M0mlCIH-Q/s1600/baby-carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqffIHpNxKh0vy0-hbWcyzZz6KwvQ2nt71likLTGAnUsP7cOYg-8C1ATYg-veu4GXKO0lz4MUEiTVLR-TaJLrXh4fGmN4cgtulEnoTTst_rd89TwA_-IEKG10xSRyUAJwZV9M0mlCIH-Q/s400/baby-carrots.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not surprisingly, it contains a lot of spring vegetables. With Mother's Day this weekend, we're planning brunch as follows:</div><blockquote><div class="separator" style="clear: both; text-align: left;"><a href="http://www.mariquita.com/recipes/cardoon.htm">Soup of Pureed Cardoons</a></div><a href="http://www.myrecipes.com/recipe/spinach-and-sugar-snap-risotto-10000000223657/">Spinach and Snap Pea Risotto</a><br />
<a href="http://www.cookingsousvide.com/info/sous-vide-salmon/more/stove-top-sous-vide-salmon-recipe">Salmon Sous Vide</a><br />
Sauteed Baby Carrots<br />
<a href="http://simplyrecipes.com/recipes/strawberry_shortcake/">Strawberry Shortcake</a></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-iBY5TVAG9E7rgjlRiwbU1X3_wO2atXfckn5ldXYROhjEHHdXiriRw6WhIVbBDcQsljOefmT4o26q9gz5IwAFislYSaO3vcubBjrPdq25RLRH_iOm4OJ-Z6_e98g9Pf8nFu-eo_LgrE/s1600/kohlrabi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-iBY5TVAG9E7rgjlRiwbU1X3_wO2atXfckn5ldXYROhjEHHdXiriRw6WhIVbBDcQsljOefmT4o26q9gz5IwAFislYSaO3vcubBjrPdq25RLRH_iOm4OJ-Z6_e98g9Pf8nFu-eo_LgrE/s400/kohlrabi.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I will <a href="http://kitchen-parade-veggieventure.blogspot.com/2007/01/roasted-vegetables-roasted-kohlrabi.html">roast the kohlrabi</a>, the sole remaining vegetable from the box, later this week.</div><div class="separator" style="clear: both; text-align: left;"></div>Michellehttp://www.blogger.com/profile/15913885671913607402noreply@blogger.com0