The Gentleman Farmer

News and Blog

Posted 9/24/2014 9:17pm by Jessica and Dominic Green.


Pick up reminders: Should you need to switch your pick up from Friday to Saturday at Norton's USA, please contact Nicole@gentleman-farmer.com prior to Saturday so that we may have your box waiting for you at Norton's USA. If you do not contact us in advance and you pick up at Norton's USA anyway, you are taking someone else's box: we only deliver the amount that has been accounted for. Also please noteNorton's Saturday CSA pick up hours are from 10:30am to 4pm. Should you still miss your pick up, you are welcome to make separate arrangements with Dominic to come by the farm on Monday after 8:30am as a last resort. All leftover CSA boxes get donated to the Cuba Township Food Pantry by end of day. Thank you! 

Hello CSA Members!

This week we are including the first winter squash harvest which is acorn squash. This is an overlapping period in the season where the last of the hot weather crops such as peppers and eggplant are still being harvested while our colder crops are just beginning to be ready.

Acorn squash is lovely turned into a soup, or roasted. I enjoy adding it to chilli to make a bit of an autumnal looking pot. If you have kids who are not so into squash, tempt them by telling them its a "Halloween Stew" or a special "Witch's Brew" and throw in some black beans as well to make it festive.

Along with Acorn Squash this week's harvest also includes great stuffing and seasoning ingredients such as parsley, onions, leeks and garlic. You will also be receiving some mixed leafy greens from our colleagues over at Tempel Farms Organics and some of our eggplant and bok choi. 

The cover crop in the fallow field is just about ready to be tilled back into the soil. It is a hearty green manure which is filled with just the right nutrients to add fertility to the soil for next year's growing season. 

Please mark you calendars! Saturday October 4th from 4-7pm is our annual farm BYOPicnic. You should have received an email invitation by now to join us for this casual, family friendly  affair.  Meet fellow CSA members, speak with Dom and Jess and take a walking tour of the working field. We invite you to pack a picnic and a blanket and we'll have a bonfire and s'mores waiting! For more information please don't hesitate to contact Jessica or Nicole. And please RSVP by October 1st toNicole@gentleman-farmer.com

Picnic at the farm

Recipes listed below. Enjoy!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com

 

Pick Up Info:

Farm Pick Up Friday, September 26th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, September 27th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, September 28th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass.

 


In this week's box:

Acorn squash- Recipes for Acorn squash stuffed with quinoa and roasted almonds andAutumn arugula salad with caramelized squash, spiced pecans and pomegranate ginger vinaigrette are provided below!

Parsley - one of the world's most popular herbs will be in your box this week. Great as a garnish for deviled eggs or as an ingredient in tabbouleh salad.  

Eggplant - Eggplant is delicious lighlty breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush (recipe below!). Also here is a link to 15 Easy Eggplant Recipes from Real Simple. Let us know if you give any a try!

rosa bianca eggplant

Leeks - (seen below right) With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Fry them, or caramelize them or add them to dressings or marinades. We have included a recipe for Lemon-Leek Linguine(this recipe incorporates 3 CSA produce items!).

Yellow Onions - Quarter these and throw on the grill, or use in your favorite recipe.

Mixed leaf lettuce from Tempel Farms Organics -Here is a link for 5 Healthy Salad Dressings and Sauces You Will LOVE (vegan, gluten-free, oil-free).

Garlic - Use garlic raw in dressings, salsas and butters. Roast whole bulbs (25 minutes) or individual cloves (20 minutes) to serve with roast meat. Great to use in sauces, casseroles, soups.

Mixed peppers - An assortment of sweet bell, cubanelle, and/or hot peppers will be in this week's box.

Bok Choi - (seen below) Here's a quick way to use it: Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choi and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.bok choi from above

 


Recipes!

Acorn squash stuffed with quinoa and roasted almonds

recipe adapted from Whole Living
serves 4  

Ingredients:

  • 2-4 small acorn squashes, halved and seeds removed*
  • 3 tablespoons extra virgin olive oil, divided, plus more for brushing on the squash
  • fine sea salt and fresh ground pepper
  • 1 cup dry, quinoa, rinsed
  • 2 cups filtered water
  • 1/2 cup chopped fresh parsley*
  • 1/2 cup feta, crumbled
  • 1/2 cup raw almonds with skins, coarsely chopped
  • 2 teaspoons red-wine vinegar

Instructions:

Let's begin by roasting up the acorn squash. Preheat oven to 425 degrees. 

Cut your squash in half. After you cut your squash in half, scoop out all the seeds and membranes, using either a spoon or a melon baller.

Next, brush each squash half with a bit of olive oil, and season with some salt and pepper.

Roast the squash cut-side down on a baking sheet until tender when pierced with a fork, and caramelized, about 15-25 minutes. It may take longer or shorter, depending on the size of your squash. I had a larger acorn squash, so it took mine about 25 minutes.

While the squash is cooking, bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan.

Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes.

The quinoa is done when its tender and you can see the little quinoa curlicues.

Let the quinoa cool just a bit and then fluff with a fork.

While the quinoa and squash are cooking, wash and chop up your parsley and toast up the almonds. You can also toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.

Coarsely chop up the almonds.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer the nuts to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside.

In a large bowl, combine the quinoa, 1/2 cup chopped parsley, 1/2 cup feta, almonds, 2 teaspoons red-wine vinegar and 2 tablespoons olive oil. Season with salt and pepper.

Fill up your squash halves with the quinoa and dig in.

Got leftover quinoa? Just reheat it in a skillet with a touch of coconut oil or in the microwave.

 

Chicken with Lemon-Leek Linguine

Serves 4

Ingredients:

  • 6 ounces uncooked linguine
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 3 garlic cloves, thinly sliced*
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)*
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley*

Instructions:

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Recipe from Cooking Light

http://www.cookinglight.com/food/everyday-menus/quick-easy-pasta-recipes/chicken-lemon-leek-linguine-recipes

Baba Ganoush adapted from inspiredtaste.com

We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion: make two batches, you won't regret it!

Yield: 6 (1/3 cup) servings

Ingredients:

  • 2 medium eggplants (about 2 pounds or 900 grams)*
  • 1/4 cup (60 ml) tahini (sesame paste) 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced 
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon olive oil, optional

Directions:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

 

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

serves 2 to 4

Ingredients:

2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed*
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated*
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Directions:

Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Recipe from http://www.howsweeteats.com/2013/10/autumn-arugula-salad/

 


Last Week's Recipes!

Porterhouse Steak with Pan Seared Cherry Tomatoes serves 4

Delivering a lot of end of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
  • 4 teaspoon kosher salt
  • 6 large garlic cloves, thinly sliced lengthwise*
  • 4 (1/2-pint) containers mixed cherry tomatoes*
  • 6 large thyme sprigs
  • 1 1/2 cups coarsely torn basil leaves

Preparation:

Preheat oven to 375°F with rack in middle.

Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.

Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.

Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.

While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

Recipe from http://www.epicurious.com/recipes/food/views/Porterhouse-Steak-with-Pan-Seared-Cherry-Tomatoes-242859 

Apple, Celery, and Walnut Salad serves 4

Ingredients:

  • 2 Fuji apples, diced (1/4 inch)
  • Juice of 1/2 lemon
  • 2 ribs celery, diced (1/4 inch)*
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup golden raisins
  • 1/4 cup reduced-calorie mayonnaise
  • 1/4 cup low-fat sour cream
  • Salt and freshly ground black pepper, to taste

Preparation:

Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.

Recipe from http://www.epicurious.com/recipes/food/views/Apple-Celery-and-Walnut-Salad-351449

 

Whole-Wheat Carrot Applesauce Muffins makes 12 oversized muffins

Ingredients:

  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)*

Preparation:

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.

In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.

In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.

Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

Recipe from http://www.100daysofrealfood.com/2013/10/25/recipe-whole-wheat-carrot-applesauce-muffins/ 

Scampi Fra Diavolo serves 4 

In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets. This recipes incorporates two CSA items: red onions and garlic!

Ingredients:

  • 3 tablespoons butter, divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/2 cup chopped fresh Italian parsley, divided
  • 1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups thinly sliced red onion*
  • 5 garlic cloves, minced*
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup dry white wine (preferably Sauvignon Blanc)
  • Lemon wedges

Preparation:

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.

Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.

Recipe from http://www.epicurious.com/recipes/food/views/Scampi-Fra-Diavolo-350401 

 

Posted 9/17/2014 8:26pm by Jessica and Dominic Green.

 

Please note these pick up reminders: Should you need to switch your pick up from Friday to Saturday at Norton's USA, you must contact Nicole@gentleman-farmer.com prior to Saturday so that we may have your box waiting for you at Norton's USA. If you do not contact us in advance and you pick up at Norton's USA anyway, you are taking someone else's box: we only deliver the amount that has been accounted for. Also please note Norton's Saturday CSA pick up hours are from 10:30am to 4pm. Should you still miss your pick up, you are welcome to make separate arrangements with Dominic to come by the farm on Monday after 8:30am as a last resort. All leftover CSA boxes get donated to the Cuba Township Food Pantry by end of day. Thank you! 

Hello CSA Members!

The cool weather from last week had us all pulling out our fleece lined boots and winter woolies only to be putting them aside again by this weekend which is expected to bring high 80 degree weather!

We almost had frost with these low, low temperatures, but despite feeling like throwing some logs on a fire, we did not quite get cold enough. These fluctuating temperatures are not great for the crops to say the least. Like most of us, plants like consistent, dependable temperatures which we are certainly not experiencing this year.

Despite that, we enjoyed a beautiful day today and out in the field Dom and his team pulled the last of the orange carrots for the season. We still have white carrots which will probably be harvested in bulk in the next couple of weeks for juicing.

This week along with your orange carrots, you will be receiving mixed cherry tomatoes, red storage onions, sweet bell peppers, celery, jalepenos, garlic -which Herminio has been cleaning all day yesterday- and bok choi

Please mark you calendars! Saturday October 4th from 4-7pm is our annual farm BYOpicnic. You should have received an invitation in your inbox this morning. It is a family friendly, casual affair where we come together to get to know fellow CSA members, meet the farmers and take a walking tour of the working field. We invite you to pack a picnic and a blanket and we'll have a bonfire and s'mores waiting! For more information please don't hesitate to contact Jessica or Nicole. And please RSVP by October 1st to Nicole@gentleman-farmer.com

Please see recipes below. And we hope you enjoy your harvest this week!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


Pick Up Info:

Farm Pick Up Friday, September 19th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, September 20th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, September 21st 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be back on the grass.


 In this week's box:

Celery: (see below) Add chopped celery to your favorite tuna fish or chicken salad recipe. Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese or spear it with almond butter and top with dried cherries, cranberries, or grapes (aka "fancy ants on a log")! We have included a recipe for Apple, Celery, and Walnut Salad. 

celery

Garlic: Use garlic raw in dressings, salsas and butters. Roast whole bulbs (25 minutes) or individual cloves (20 minutes) to serve with roast meat. Great to use in sauces, casseroles, soups.

Mixed cherry tomatoes: Add them to a salad or slow roast them with chicken and basil. We have included a recipe for Porterhouse Steak with Pan Seared Cherry Tomatoes.

Hot jalapeños: Extra Spicy and great as a garish or in Jalapeño Cheddar Chicken Meatball Sandwiches and Jalapeño-Cheddar Scones! Recipes below.

Orange Carrots: Juice them, dip them, steam them, or roast them.  They are also great in stews, soups, broths and in Whole-Wheat Carrot Applesauce Muffins.  Recipe below!

Red Onions: Worker Share Kathy is spending a rainy morning cleaning up your onions! (See above). Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads.  We have included a recipe for Scampi Fra Diavolo!

White Potatoes:  These potatoes are perfect for making Beef and Vegetable Stew (See last week's recipes)!

red bell pepper   

Sweet bell peppers: lovely green, orange, yellow, and red peppers this week. Here's a recipe for Spicy Bell Pepper soup which incorporates celery, bell peppers, carrots and onions!

Bok Choi: Here's a quick way to use it. Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choi and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

 


Recipes!

Porterhouse Steak with Pan Seared Cherry Tomatoes serves 4

Delivering a lot of end of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 (1 1/2-inch-thick) porterhouse steaks (about 1 3/4 pounds each)
  • 4 teaspoon kosher salt
  • 6 large garlic cloves, thinly sliced lengthwise*
  • 4 (1/2-pint) containers mixed cherry tomatoes*
  • 6 large thyme sprigs
  • 1 1/2 cups coarsely torn basil leaves

Preparation:

Preheat oven to 375°F with rack in middle.

Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.

Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.

Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.

While steaks stand, pour off oil from skillet. Add remaining 2 tablespoons oil and heat over medium-high heat until it shimmers, then sauté garlic until golden, about 2 minutes. Transfer with a slotted spoon to a plate. Add tomatoes and thyme to hot oil (be careful; oil will spatter), then lightly season with salt and pepper and cook, covered, stirring occasionally, just until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter, then scatter basil over tomatoes and spoon over steaks.

Recipe from http://www.epicurious.com/recipes/food/views/Porterhouse-Steak-with-Pan-Seared-Cherry-Tomatoes-242859 

Apple, Celery, and Walnut Salad serves 4

Ingredients:

  • 2 Fuji apples, diced (1/4 inch)
  • Juice of 1/2 lemon
  • 2 ribs celery, diced (1/4 inch)*
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup golden raisins
  • 1/4 cup reduced-calorie mayonnaise
  • 1/4 cup low-fat sour cream
  • Salt and freshly ground black pepper, to taste

Preparation:

Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.

Recipe from http://www.epicurious.com/recipes/food/views/Apple-Celery-and-Walnut-Salad-351449

 

Whole-Wheat Carrot Applesauce Muffins makes 12 oversized muffins

Ingredients:

  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)*

Preparation:

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.

In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.

In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.

Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

Recipe from http://www.100daysofrealfood.com/2013/10/25/recipe-whole-wheat-carrot-applesauce-muffins/ 

Scampi Fra Diavolo serves 4 

In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets. This recipes incorporates two CSA items: red onions and garlic!

Ingredients:

  • 3 tablespoons butter, divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/2 cup chopped fresh Italian parsley, divided
  • 1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups thinly sliced red onion*
  • 5 garlic cloves, minced*
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup dry white wine (preferably Sauvignon Blanc)
  • Lemon wedges

Preparation:

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.

Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.

Recipe from http://www.epicurious.com/recipes/food/views/Scampi-Fra-Diavolo-350401 

 


 

Last Week's Recipes! 


Melt In Your Mouth Shin Stew
Adapted Jamie Oliver via http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew  
 
 
Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is. Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.  
 
Ingredients:  
·      olive oil
·      2 red onions, peeled and roughly chopped*
·      3 carrots, peeled and roughly chopped*
·      3 sticks celery, trimmed and roughly chopped *
·      4 cloves garlic, unpeeled
·      a few sprigs fresh rosemary
·      2 bay leaves
·      1 small handful dried porcini
·      1 stick cinnamon
·      1 kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces (feel free to substitute shin of beef for a different cut)
·      sea salt
·      freshly ground black pepper
·      1 tablespoon flour
·      2 x 400 g good-quality tinned plum tomatoes
·      2/3 bottle Chianti  
 
Directions:   Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.    
 
Jalapeño-Cheddar Scones makes 8
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag
 
Ingredients:
·    2 cups all-purpose flour
·    1 tablespoon baking powder
·    1 teaspoon salt
·    8 tablespoons (1 stick or 4 ounces) cold butter, diced
·    1/2 cup heavy cream
·    3 eggs, divided
·    1/4 pound sharp Cheddar cheese, diced
·    2 small jalapeños pepper, minced*
 
Directions:
 
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
 
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
 
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
 
Scones are always best the first day.    
 
Trader Joe’s Copycat Spinach and Kale Greek Yogurt Dip serves 4-6     
 
An incredibly quick, easy, and healthy copycat recipe for Trader Joe’s Spinach and Kale Greek Yogurt Dip. Serve with THE GENTLEMAN FARMER CELERY that is in your box this week!
 
Ingredients:  
  • 1 (17 ounce) container 2% Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon agave nectar
  • 1 cup finely chopped kale*
  • 1 cup finely chopped spinach
  • 4 scallions, finely chopped
  • 1/3 cup water chesnuts, finely minced
  • 1/3 cup red bell pepper, finely minced*
  • 1/3 cup carrot, finely minced*
  • 3 cloves garlic, finely minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dillweed
  • ¼ teaspoon freshly ground black pepper  
 
Directions:  
 
Combine all ingredients in a bowl and mix well to combine. The key is to chop everything as finely as possible! This dip is extra flavorful after it sits for a few hours (refrigerated of course). Taste and season more if desired. Serve with chips, crackers or vegetables.
 
Recipe Adapted from http://sharedappetite.com/recipes/trader-joes-copycat-spinach-and-kale-greek-yogurt-dip/    
 
Jalapeño Cheddar Chicken Meatball Sandwiches
YIELD: MAKES 20 GOLF BALL-SIZED MEATBALLS
 
Ingredients:
 
 
·      1 pound ground chicken
·      1 pound lean ground chicken breast
·      1/2 teaspoon salt
·      1/2 teaspoon pepper
·      1 large egg, slightly beaten
·      1/3 cup panko bread crumbs
·      2 garlic cloves, minced
·      2 jalapeño peppers, 1 finely diced and 1 thinly sliced*
·      8 ounces sharp cheddar cheese, freshly grated
·      8-10 whole wheat sandwich buns  
 
 
Directions:
 
Preheat oven to 425 degrees F. Spray a large baking dish or rimmed baking sheet with nonstick spray.
 
In a large bowl, combine all the ground chicken with the salt, pepper, egg, panko, garlic cloves, finely diced jalapeño pepper and half (4 ounces) of the grated cheddar. Mix thoroughly to combine, trying not to over mix. Rolls into golf ball-sized meatballs. Bake for 30-35 minutes (the meatballs will release a bit of liquid, as well as some of the cheese), or until meatballs are cooked through. Remove and let cool slightly.
 
Slice each bun lengthwise and stuff some of the remaining cheddar in the bottom of each. 
 
Place 2 (or 3, depending on the size of your rolls) meatballs in each bun, then cover with additional cheddar. Place bake in the oven for 6-8 minutes, then broil if desired to bubble and brown the cheese on top. Cover with thinly sliced jalapeños and serve.  
 
Recipe from http://www.howsweeteats.com/2013/01/jalapeno-cheddar-chicken-meatball-sandwiches/



Posted 9/10/2014 8:13pm by Jessica and Dominic Green.



Hello CSA Members!

Rain, rain, go away... or just be a little less. Yesterday was agriculture/garden day on NPR! Since having started the school runs, I have been able to listen to the radio more and yesterday not only did NPR have an update on the Raw Milk status in Illinois, but it also had an afternoon Q and A opportunity with someone from the Chicago Botanic Gardens about fall planting. One thing that really caught my interest was the constant phone calls about this season's blight. It seems that with these cooler temperatures combined with the wet, hot crops have just been susceptible to blight. We are not the only ones with a tomato crop that has suffered. I truly feel for Dominic and his team with regard to this. Dom was convinced he had cracked it this year, and if you were to come up and see the gorgeous trellising they did with the toms you'd have thought we were in for the best crop yet! The only constant in farming from year to year, season to season, is that you can never be sure of anything! Not to go on about the tomatoes...

We still have plenty of crops to harvest for you this week including a new crop of celery! This morning our farmhands and worker share volunteers were in their "waterproofs" harvesting celery for you! Our celery tends to look very different from what you would expect to see at the grocery store. Ours is leafier, and much more green. It is also a bit more fibrous. But it still tastes amazing with peanut butter or chopped and thrown into broths, chillies, soups or casseroles!

Along with celery this week we also have:  red storage onions, white potatoes, yellow carrots, curly kale, sweet bell peppers, eggplant and jalapeno peppers.

Dom and I had the opportunity to swing by Smart Farm's Farm to Table event last weekend for cocktails and some wonderful locally produced appetizers at the Art in the Barn at Advocate Good Shepherd Hospital last Saturday. The weather couldn't have been more perfect. There was a wonderful turn out and the barn was so charming! We are so pleased to have been able to support Smart Farm and in turn the local food pantries by donating produce! 

We hope you have a wonderful rest of your week and we look forward to seeing you at pick up!

 

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


Pick Up Info:

Farm Pick Up Friday, September 12th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, September 13th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, September 14th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.


 In this week's box:

Hot jalapeños: Extra Spicy and great as a garish or in Spicy Seafood Etouffee with Jalapeno Peppers (last week's recipe)!  This week we have included recipes for Jalapeño Cheddar Chicken Meatball Sandwiches and Jalapeño-Cheddar Scones

Celery: Add chopped celery to your favorite tuna fish or chicken salad recipe. Braise chopped celery, radicchio and onions and serve topped with walnuts and your favorite soft cheese or spear it with almond butter and top with dried cherries, cranberries, or grapes (aka Fancy ants on a log)! 

Yellow Carrots: Juice them, dip them, steam them, or roast them.  They are also great in stew and soup recipes.  We have included a recipe for a melt in your mouth Beef and Vegetable Stew!

Kale:  curly kale will be in your boxes this week. It is excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins. Don't care for kale? Toss it in a smoothie with lots of berries (blueberries or strawberries) and some juice, blend well and you'll trick yourself into enjoying it :) You can also try making Trader Joe’s Copycat Spinach and Kale Greek Yogurt Dip. Recipe below!

Eggplant:  Eggplant is delicious lightly breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush; or try making this week the  Eggplant Salad Toasts which we included below.

Red Onions: Worker Share Kathy is spending a rainy morning cleaning up your onions! (See above) Quarter these and throw on the grill, or use in your favorite recipes. They are great included in quiches, dips or salads!

White Potatoes:  These potatoes are perfect for making Leek & Potato Soup with Watercress.  Recipe below!

red bell pepper   

Sweet bell peppers: lovely green, orange, yellow, and red peppers this week. Try Mexican inspired vegetarian Stuffed Bell Peppers this week click here for recipe

 


Recipes! 


Melt In Your Mouth Shin Stew
Adapted Jamie Oliver via http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew  
*This recipe incorporated 3 items that are in your harvest this week! 
 
Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is. Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.  
 
Ingredients:  
·      olive oil
·      2 red onions, peeled and roughly chopped*
·      3 carrots, peeled and roughly chopped*
·      3 sticks celery, trimmed and roughly chopped *
·      4 cloves garlic, unpeeled
·      a few sprigs fresh rosemary
·      2 bay leaves
·      1 small handful dried porcini
·      1 stick cinnamon
·      1 kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces (feel free to substitute shin of beef for a different cut)
·      sea salt
·      freshly ground black pepper
·      1 tablespoon flour
·      2 x 400 g good-quality tinned plum tomatoes
·      2/3 bottle Chianti  
 
Directions:   Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.    
 
Jalapeño-Cheddar Scones makes 8
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag
 
Ingredients:
·    2 cups all-purpose flour
·    1 tablespoon baking powder
·    1 teaspoon salt
·    8 tablespoons (1 stick or 4 ounces) cold butter, diced
·    1/2 cup heavy cream
·    3 eggs, divided
·    1/4 pound sharp Cheddar cheese, diced
·    2 small jalapeños pepper, minced*
 
Directions:
 
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
 
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
 
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
 
Scones are always best the first day.    
 
Trader Joe’s Copycat Spinach and Kale Greek Yogurt Dip serves 4-6     
 
An incredibly quick, easy, and healthy copycat recipe for Trader Joe’s Spinach and Kale Greek Yogurt Dip. Serve with THE GENTLEMAN FARMER CELERY that is in your box this week!
 
Ingredients:  
  • 1 (17 ounce) container 2% Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon agave nectar
  • 1 cup finely chopped kale*
  • 1 cup finely chopped spinach
  • 4 scallions, finely chopped
  • 1/3 cup water chesnuts, finely minced
  • 1/3 cup red bell pepper, finely minced*
  • 1/3 cup carrot, finely minced*
  • 3 cloves garlic, finely minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dillweed
  • ¼ teaspoon freshly ground black pepper  
 
Directions:  
 
Combine all ingredients in a bowl and mix well to combine. The key is to chop everything as finely as possible! This dip is extra flavorful after it sits for a few hours (refrigerated of course). Taste and season more if desired. Serve with chips, crackers or vegetables.
 
Recipe Adapted from http://sharedappetite.com/recipes/trader-joes-copycat-spinach-and-kale-greek-yogurt-dip/    
 
Jalapeño Cheddar Chicken Meatball Sandwiches
YIELD: MAKES 20 GOLF BALL-SIZED MEATBALLS
 
Ingredients:
 
 
·      1 pound ground chicken
·      1 pound lean ground chicken breast
·      1/2 teaspoon salt
·      1/2 teaspoon pepper
·      1 large egg, slightly beaten
·      1/3 cup panko bread crumbs
·      2 garlic cloves, minced
·      2 jalapeño peppers, 1 finely diced and 1 thinly sliced*
·      8 ounces sharp cheddar cheese, freshly grated
·      8-10 whole wheat sandwich buns  
 
 
Directions:
 
Preheat oven to 425 degrees F. Spray a large baking dish or rimmed baking sheet with nonstick spray.
 
In a large bowl, combine all the ground chicken with the salt, pepper, egg, panko, garlic cloves, finely diced jalapeño pepper and half (4 ounces) of the grated cheddar. Mix thoroughly to combine, trying not to over mix. Rolls into golf ball-sized meatballs. Bake for 30-35 minutes (the meatballs will release a bit of liquid, as well as some of the cheese), or until meatballs are cooked through. Remove and let cool slightly.
 
Slice each bun lengthwise and stuff some of the remaining cheddar in the bottom of each. 
 
Place 2 (or 3, depending on the size of your rolls) meatballs in each bun, then cover with additional cheddar. Place bake in the oven for 6-8 minutes, then broil if desired to bubble and brown the cheese on top. Cover with thinly sliced jalapeños and serve.  
 
Recipe from http://www.howsweeteats.com/2013/01/jalapeno-cheddar-chicken-meatball-sandwiches/



Last Week's Recipes!

Fried Tomatillos with Creamy Cumin Dip

Similar to the classic favorite you love, fried green tomatoes, these juicy bites are kicked up a notch with a cumin-laced dip.   

Ingredients  

·      1/2 cup sour cream (or plain Greek yogurt)

·      1/3 cup mayonnaise (you can use light or Vegenaise mayonnaise)

·      1 tablespoon hot sauce

·      1 1/4 teaspoon ground cumin

·      1 teaspoon fresh lime juice

·      1/4 teaspoon ground coriander

·      8 large tomatillos, husked and rinsed *

·      3 large eggs

·      2 cups breadcrumbs

·      1 cup flour

·      2 teaspoons salt

·      1 cup canola oil  

Directions:

In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve.

Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt, and remaining cumin.

In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

Recipe from http://www.countryliving.com/recipefinder/fried-tomatillos-creamy-cumin-dip-recipe-clx1013  

Spicy Seafood Etouffee with Jalapeno Peppers

Ingredients:

1/3 cup olive oil

1/4 cup all-purpose flour

2 poblano peppers, seeded and diced

4 jalapeno peppers, diced*

1 habanero pepper, diced

2 small onions, chopped*

3 cloves garlic, minced

3 Roma tomatoes, chopped

1 teaspoon Creole seasoning

1 teaspoon chili powder  

1 cup fish stock (chicken/vegetable stock will do)

2 pounds seafood (crawfish and shrimp are more traditional, but scallops are great as well)

Hot sauce to taste

Salt and pepper to taste

Directions:

Heat a large pan to medium heat and add oil. Stir in flour a bit at a time and mix well. Stir constantly, about 10-15 minutes, until the mixture darkens to a caramel color. This is your base roux.

Add chili peppers, onion and garlic. Mix well and cook about 5 minutes, or until the mixture softens. Add tomatoes, fish stock and seasonings.

Reduce heat to low and simmer about 20 minutes, with an occasional stir.

Add seafood mixture and mix well. Cover and cook about 10 minutes longer, or until the seafood is cooked through.

Season with salt, pepper and hot sauce. Serve! You can serve this with rice, but we like it as-is. If you can't find fish stock, keep the shrimp shells (if you're using fresh shrimp) and boil them a few minutes in chicken stock, then strain. This will add a bit more of the shrimp flavor to the dish.

Recipe from http://jalapenomadness.com/recipe-spicy-seafood-etouffee-with-jalapeno-peppers.html#.VAeHmph3uTM 

Leek & Potato Soup with Watercress  From Wild About Greens by Nava Atlas (Serves 6)  

Ingredients:

·      1 1/2 Tbsp olive oil 

·      3 large leeks, white & palest green parts only, chopped and rinsed well*

·      4 large potatoes, peeled and diced *

·      1 bay leaf

·      2 vegetable bouillon cubes

·      1 cup packed watercress leaves

·      1 to 1 1/2 cups milk

·      salt and freshly ground pepper to taste

·      1/4 cup chopped fresh parsley, more or less, to taste  

Directions:

Heat oil in a large soup pot. Add the leeks and saute over medium heat, covered, until they just begin to turn golden. Stir occasionally.    

Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15-20 minutes.    

Mash some of the potatoes against the side of the pot with the back of a spoon and stir back into the soup to thicken it. Add the watercress and rice milk, and simmer over very low heat for 10 minutes longer. Season with salt and pepper.  

Allow the soup to stand off the heat for an hour or two before serving, or let it cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more milk, and adjust the seasonings.  (Cook's note: "If you can make this the night before it's needed, so much the better, since the flavors improve from standing overnight.")  

Eggplant Salad Toasts

Makes about 8 toasts; double the recipe if you’d like to eat the salad straight.

Ingredients:

·    1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes*

·    2 tablespoons olive oil plus additional for oiling baking sheet

·    1/4 teaspoon salt

·    Black pepper

·    1 teaspoon red wine vinegar

·    1/4 cup crumbled crumbled feta

·    1 scallion, thinly sliced

·    8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)

·    1 small clove garlic, peeled and halved

Directions:

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.  

Recipe from http://smittenkitchen.com/blog/2010/08/eggplant-salad-toasts/  

Greek Grilled Chicken Salad serves 2-4

Ingredients:

·      2 boneless, skinless chicken breasts

·      3/4 cup chopped tomato

·      1/3 cup chopped onion*

·      3/4 cup chopped cucumber*

·      1/4 cup feta (you can use crumbled)

for chicken marinade:

·      1/4 cup olive oil

·      2 tablespoons lemon juice

·      1 tablespoon lemon zest

·      2 garlic cloves, minced

·      salt & pepper for quick tzatziki

·      1/2 cup plain Greek yogurt

·      1 teaspoon olive oil

·      1/2 teaspoon lemon juice

·      1 garlic clove, minced

·      2 tablespoons chopped cucumber*

·      1 teaspoon fresh dill

·      salt and pepper, if desired

Directions:

30 minutes to 2 hours before servings, season chicken with salt and pepper. Place in a ziplock bag or baking dish and cover with the marinade ingredients (oil, lemon, zest, garlic) and marinate. While chicken is marinating, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

Once chicken is ready to cook, heat the grill (or a grill pan) to medium-high heat and grill chicken about 5-6 minutes per side. Set aside and let cool, then cut into chunks. In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki in 2 tablespoon increments. I only used about 3 tablespoons total, but feel free to add as much as you’d like. Just continue to mix until the salad comes together. Serve on toast or in pitas.    

Recipe from http://www.howsweeteats.com

 

 

 

Posted 9/3/2014 9:43pm by Jessica and Dominic Green.

 

Hello CSA Members!

The first week of September is usually the time when we have a look at our brussels sprouts and trim the tops. This encourages the plants to put their energy into the actual sprouts rather than growing taller. Sprouts won't be ready until well into the fall but they are making progress. Other winter-ish crops that are doing well right now include the squashes: spaghetti, acorn and butternut to name a few. Below is a pic of some freshly harvested leeks which are making an appearance in this week's harvest. 

leeks

When I asked Dominic for his field report this week he looked at me and very flatly said: weeds, weeds, weeds. But underneath those weeds are some wonderful crops that are bursting with summer flavor and color! Tomatillos, leeks, sweet onions, cabbage, cucumbers, sweet bell peppers, eggplant, cubanelle frying peppers and hot jalepenos. Bob's Fresh and Local are supplying your red and purple new potatoes this week. Over the weekend I prepared Ina Garten's wonderful potatosalad using the colorful spuds and that added a great twist to the salad. Have a look at these freshly harvested carrots below.
 

freshly harvested carrots

This weekend The Gentleman Farmer is pleased to be supporting SmartFarm's first Farm to Table fundraising dinner which is being held at the Barn at Advocate Good Shepherd Hospital. We will be supplying some crops to the local chefs who are donating their talents to raise money on behalf of SmartFarm. SmartFarm is a Barrington 501c3 which educates the community on sustainable farming while donating the bounty from their efforts to the local area food pantries.

We hope you are all enjoying the boxes as they become fuller and more colorful as we are at the height of the season!

Enjoy and have a wonderful weekend.

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com

 

Pick Up Info:

Farm Pick Up Friday, September 5th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday, September 6th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday, September 7th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.


 

In this week's box:

Tomatillos:  green, sweet and tangy, nightshade fruit perfect for making salsa. You will want to husk the shell and work with the fruit underneath. We have included a recipe for Fried Tomatillos with Creamy Cumin Dip. 

tomatillos

Hot jalapeños: Extra Spicy and great as a garish or in Spicy Seafood Etouffee with Jalapeno Peppers!

Cabbage:  this week you'll find Tender Sweet cabbage in your box. It can be braised, sauteed, slawed, grilled etc...  Perhaps a fresh style kimchi is perfect as a side salad with your favorite Asian recipe! 

Cucumbers: English and American kinds. This week we have included a recipe for Greek Grilled Chicken Salad that incorporates cucumbers. Or consider thiscreamy cucumber salad as a side with steak and potatoes fresh off the grill.

Eggplant:  Eggplant is delicious lightlyy breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush; or try making this week the  Eggplant Salad Toasts which we included below.

leeks  Leeks: With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Fry them, or caramelize them or add them to dressings or marinades.

Sweet onions: Quarter these and throw on the grill, or use in your favorite recipes. Our favorite way to enjoy is caramelized and thrown on salads, baked potatoes or steaks.

Cubanelle frying peppers : This pepper is on the lower end of the HEAT scale.  It's more sweet than spicy. A perfect pepper for any chili recipe, or add to your salsas.  

cubanelle frying peppers

Red and purple potatoes: mixed purple and red potatoes from Bob's Fresh and local. These potatoes are perfect for making Fork-crushed potatoes or  Leek & Potato Soup with Watercress.  Recipes below!

red bell pepper   

Sweet bell peppers: lovely green, orange, yellow, and red peppers this week. Try Mexican inspired vegetarian Stuffed Bell Peppers this week click here for recipe

 

Recipes!

Fried Tomatillos with Creamy Cumin Dip

Similar to the classic favorite you love, fried green tomatoes, these juicy bites are kicked up a notch with a cumin-laced dip.   

Ingredients  

·      1/2 cup sour cream (or plain Greek yogurt)

·      1/3 cup mayonnaise (you can use light or Vegenaise mayonnaise)

·      1 tablespoon hot sauce

·      1 1/4 teaspoon ground cumin

·      1 teaspoon fresh lime juice

·      1/4 teaspoon ground coriander

·      8 large tomatillos, husked and rinsed *

·      3 large eggs

·      2 cups breadcrumbs

·      1 cup flour

·      2 teaspoons salt

·      1 cup canola oil  

Directions:

In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve.

Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt, and remaining cumin.

In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

Recipe from http://www.countryliving.com/recipefinder/fried-tomatillos-creamy-cumin-dip-recipe-clx1013  

Spicy Seafood Etouffee with Jalapeno Peppers

Ingredients:

1/3 cup olive oil

1/4 cup all-purpose flour

2 poblano peppers, seeded and diced

4 jalapeno peppers, diced*

1 habanero pepper, diced

2 small onions, chopped*

3 cloves garlic, minced

3 Roma tomatoes, chopped

1 teaspoon Creole seasoning

1 teaspoon chili powder  

1 cup fish stock (chicken/vegetable stock will do)

2 pounds seafood (crawfish and shrimp are more traditional, but scallops are great as well)

Hot sauce to taste

Salt and pepper to taste

Directions:

Heat a large pan to medium heat and add oil. Stir in flour a bit at a time and mix well. Stir constantly, about 10-15 minutes, until the mixture darkens to a caramel color. This is your base roux.

Add chili peppers, onion and garlic. Mix well and cook about 5 minutes, or until the mixture softens. Add tomatoes, fish stock and seasonings.

Reduce heat to low and simmer about 20 minutes, with an occasional stir.

Add seafood mixture and mix well. Cover and cook about 10 minutes longer, or until the seafood is cooked through.

Season with salt, pepper and hot sauce. Serve! You can serve this with rice, but we like it as-is. If you can't find fish stock, keep the shrimp shells (if you're using fresh shrimp) and boil them a few minutes in chicken stock, then strain. This will add a bit more of the shrimp flavor to the dish.

Recipe from http://jalapenomadness.com/recipe-spicy-seafood-etouffee-with-jalapeno-peppers.html#.VAeHmph3uTM 

Leek & Potato Soup with Watercress  From Wild About Greens by Nava Atlas(Serves 6)  

Ingredients:

·      1 1/2 Tbsp olive oil 

·      3 large leeks, white & palest green parts only, chopped and rinsed well*

·      4 large potatoes, peeled and diced *

·      1 bay leaf

·      2 vegetable bouillon cubes

·      1 cup packed watercress leaves

·      1 to 1 1/2 cups milk

·      salt and freshly ground pepper to taste

·      1/4 cup chopped fresh parsley, more or less, to taste  

Directions:

Heat oil in a large soup pot. Add the leeks and saute over medium heat, covered, until they just begin to turn golden. Stir occasionally.    

Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15-20 minutes.    

Mash some of the potatoes against the side of the pot with the back of a spoon and stir back into the soup to thicken it. Add the watercress and rice milk, and simmer over very low heat for 10 minutes longer. Season with salt and pepper.  

Allow the soup to stand off the heat for an hour or two before serving, or let it cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more milk, and adjust the seasonings.  (Cook's note: "If you can make this the night before it's needed, so much the better, since the flavors improve from standing overnight.")  

Eggplant Salad Toasts

Makes about 8 toasts; double the recipe if you’d like to eat the salad straight.

Ingredients:

·    1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes*

·    2 tablespoons olive oil plus additional for oiling baking sheet

·    1/4 teaspoon salt

·    Black pepper

·    1 teaspoon red wine vinegar

·    1/4 cup crumbled crumbled feta

·    1 scallion, thinly sliced

·    8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)

·    1 small clove garlic, peeled and halved

Directions:

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.  

Recipe from http://smittenkitchen.com/blog/2010/08/eggplant-salad-toasts/  

Greek Grilled Chicken Salad serves 2-4

Ingredients:

·      2 boneless, skinless chicken breasts

·      3/4 cup chopped tomato

·      1/3 cup chopped onion*

·      3/4 cup chopped cucumber*

·      1/4 cup feta (you can use crumbled)

for chicken marinade:

·      1/4 cup olive oil

·      2 tablespoons lemon juice

·      1 tablespoon lemon zest

·      2 garlic cloves, minced

·      salt & pepper for quick tzatziki

·      1/2 cup plain Greek yogurt

·      1 teaspoon olive oil

·      1/2 teaspoon lemon juice

·      1 garlic clove, minced

·      2 tablespoons chopped cucumber*

·      1 teaspoon fresh dill

·      salt and pepper, if desired

Directions:

30 minutes to 2 hours before servings, season chicken with salt and pepper. Place in a ziplock bag or baking dish and cover with the marinade ingredients (oil, lemon, zest, garlic) and marinate. While chicken is marinating, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

Once chicken is ready to cook, heat the grill (or a grill pan) to medium-high heat and grill chicken about 5-6 minutes per side. Set aside and let cool, then cut into chunks. In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki in 2 tablespoon increments. I only used about 3 tablespoons total, but feel free to add as much as you’d like. Just continue to mix until the salad comes together. Serve on toast or in pitas.    

Recipe from http://www.howsweeteats.com


 

Last Week's Recipes!

Tomatillos Salsa Verde

Ingredients:

·      1 pound tomatillos, husked *

·      1/2 cup finely chopped onion *

·      1 teaspoon minced garlic

·      1 serrano chile peppers, minced

·      2 tablespoons chopped cilantro

·      1 tablespoon chopped fresh oregano

·      1/2 teaspoon ground cumin

·      1 1/2 teaspoons salt, or to taste

·      2 cups water  

Directions:

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.

Recipe from http://allrecipes.com/recipe/tomatillo-salsa-verde/            

Zucchini and Bell Pepper Lasagna serves 9-12

Ingredients: 

·            6 zucchini, sliced*

·            1 heaping cup of cottage cheese

·            4 cups mozzarella cheese, shredded

·            6 teaspoons parmesan cheese                          

sauce

·            1 lb 60% ground chuck mixed with 40% ground brisket** optional

·            1 tablespoon butter

·            1 teaspoon olive oil

·            1 red bell pepper, minced*

·            1 yellow bell pepper, minced*

·            1/2 cup onion, minced*

·            1 large clove of garlic, minced

·            1 (6 ounce) can of tomato paste

·            2 (15 ounce) cans of tomato sauce

·            1 (15 ounce) can of good quality diced tomatoes

·            2 teaspoons basil, chopped

·            2 teaspoons of italian seasoning

·            3 shakes of red pepper flakes

·            1/3 cup parmesan cheese

·            salt and pepper to taste    

Instructions:

Heat the oven to 375 degrees. **optional- see note**heat a grill or grill pan to medium heat. Grill the zucchini on each side for a minute or two and remove to a plate.

Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. if skipping the meat jump right to the next step. cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic. cook until tender, about 2 minutes and add the remaining ingredients. stir to combine and allow to simmer for 10 minutes. remove from the heat.

to assemble:

Place 1/2 cup of the sauce on the bottom of a 9x13" baking pan and spread it out adding a little more if needed. the pan should not be entirely covered. line the pan with zucchini and top with a heaping 1/3 cup of cottage cheese, using the back of a spoon to spread it out. add 3/4 cup of the sauce and spread it out carefully.

Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese. repeat the layers two more times ending with sauce and the two cheeses. spray a little foil with cooking spray and place over the lasagna.

Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden. allow to cool for 5-10 minutes and then serve.

Note: grilling the zucchini is not necessary but adds great flavor.

Recipe adapted from http://www.ohsweetbasil.com/2014/07/zucchini-lasagna-recipe.html  

Turkey Fajita Burgers with Grilled Tomatillo Salsa

Ingredients:

for burgers— Note: you can use any variety of bell peppers*

·      1/2 red bell pepper, small diced

·      1/2 yellow bell pepper, small diced

·      1/2 orange bell pepper, small diced

·      1 egg, lightly beaten

·      1 1/2 lbs ground turkey

·      2 tsp cumin

·      1 tsp chili powder

·      1 tsp salt

·      2 tsp Tabasco sauce

for salsa verde—

·      1 lb tomatillos, husks off *

·      2 whole jalapeno peppers

·      juice of 1 lime

·      2 tsp Tabasco green pepper sauce

·      1 bunch cilantro

Directions:

Make the salsa first so you can chill it prior to use. I recommend making the salsa a day ahead of time!

Heat grill to medium/high. Once hot, place whole tomatillos and jalapenos on the grates, close the top and grill for about 10 minutes, watching and flipping occasionally with tongs. You want everything to have charred marks and get really soft and mushy. Depending on your grill, this could take anywhere from 5 minutes to 15 minutes.

Remove peppers and tomatillos from grill and place in either a food processor or high-speed blender (make sure to remove the jalapeno stems first) with the lime juice, cilantro and Tabasco. Process until smooth.

Chill salsa thoroughly before serving. You may want to add a small pinch of sea salt at the end, but I thought it tasted perfect without it! 5 For burgers, mix together the diced bell peppers, ground turkey, beaten egg, Tabasco and spices in a large bowl. Form into 4-6 patties (depending on how large you like your burgers). Grill burgers for about 10 minutes until done, or cook on the stove in a grill-pan for about 6 minutes per side, until juices run clear. Serve on buns with salsa verde.

Note: You can also make this salsa in the oven by roasting the jalapenos and tomatillos. To do this, roast at 400 degrees for about 20-30 minutes the proceed with recipe instructions.

Recipe from http://www.eatliverun.com/turkey-fajita-burgers-with-grilled-tomatillo-salsa/  

Michael Anthony’s Fork-Crushed Purple Majesty Potatoes

Adapted from New York Magazine Serves 4

Ingredients:

 

·    1 pound purple potatoes, washed* (you can use red potatoes)

·    4 small shallots, minced

·    2 tablespoons fresh-squeezed lemon juice

·    6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)

·    Fleur de sel to taste(or sea salt)

·    White pepper to taste

·    2 tablespoons parsley, chopped

Directions:

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.                             

 

Buttered Leeks

The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.

To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter.

Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves * thyme is optional.

 

 

Posted 8/20/2014 5:49pm by Jessica and Dominic Green.



Good afternoon CSA members!

This week we bring to your boxes our bunches of mixed colored carrots -- yes purple is the new orange! Did you know....  a thousand years of yellow, white and purple carrots was wiped out in a matter of a generation in the 17th century when the Dutch growers cultivated the orange carrot as a tribute to William of Orange (who happened to lead the struggle for Dutch independence)? The orange remained not only as a national color for the Netherlands but also as the common color for carrots! Do cut the tops off of your carrots as soon as you get them home and store sealed in a plastic ziplock bag in your fridge. Maintaining the greens on them will quickly zap them of their crunch. Feed greens to your bunnies, or if you don't have any, compost them! They go wonderfully with parsley which is also in your boxes this week. Look for the roasted carrots and parsley recipe in our recipes section below.

colorful carrots!

In the past couple of weeks we've provided you with Bob's Fresh and Local non-GMO, but non-organic corn. This week his organic harvest is finally here! Sweet corn is wonderful roasted, added to soufles, or made into corn bread with jalepenos or polenta.

We have beautiful Rosa Bianca eggplant for you this week. They can be prepared grilled or roasted just like your typical purple eggplant. This variety has a mild flavor and usually few seeds. I've included an eggplant crostini recipe below.

rosa bianca

Dominic is without 7 of his worker shares this week. As many of them are sending their kids off to school, he is realizing just how valuable their extra help is! Out in the fields the tomatoes are struggling -- many are slow to ripen as the heat this summer has been lacking. We are giving them one more week before we make any decisions as to whether we bring in some toms for you from another local farm.

Cauliflower and broccoli transplants have just gone in for fall harvest, these should be ready come mid-October.

There are many other delicious crops heading into your boxes this week. Please see below for the full harvest list as well as the recipes which Nicole has chosen to compliment them this week.

Not sure how to store your produce? Click here for our handy produce storage guide.

All pick ups are as per usual this week -- please see below for locations listed dates and times.

Hope you are enjoying your week, and that those with kids off to school are able to take in some quiet time!

Your farmers,

Jessica and Dominic Green

www.gentleman-farmer.com


 

Pick Up Info:

Farm Pick Up Friday August 22nd from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday August 23rd 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 24th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.


 In this week's box:

Cabbage:  this week you'll find Savoy cabbage in your box. It's a beautiful round green, crinkly leafed cabbage that can be braised, sauteed, slawed, grilled etc...  Try making Chicken Fajitas with Savory Cabbage Slaw! Recipe below.

Carrots: Juice them, dip them, steam them, roast them or have them for breakfast. We have provided a quick, one bowl recipe for Carrot Coconut Pancakes! Also incorporate your parsley this week in the roasted carrots and parsley recipe listed under parsley.

Cucumbers: English and American kinds. Lately I've been chopping them up small and mixing with a tablespoon of white wine vinegar and using as a garnish on top of stir-fry.cucumbers

 

 

 

 

 

 

Eggplant:  Eggplant is delicious lighlty breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush or try making Tranches d'aubergine á l'italienne aka eggplant pizzas. This week we included a recipe for Eggplant Crostini! 

Sweet corn: Sourced from Bob's Fresh and Local this week's sweet corn is ORGANIC! Last week we included a recipe for Chicken and Sweet Corn Succotash see below.

Parsley: one of the world's most popular herbs will be in your box this week. Great as a garnish for deviled eggs or as an ingredient in tabbouleh salad.  We have included a recipe for  Roasted Carrots with Parsley Butter.  

Zucchini: Eat it raw and shred it into coleslaw, potato or pasta salad, tabbouleh or a garden salad or enjoy it in a Korean Beef Rice Bowl. Also amazing as a side, gently sauteed in butter or olive oil with a pinch of salt, or add those sweet onions and sautee and throw on a burger.   

Kale:  curly kale will be in your boxes this week. It is excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins. Don't care for kale? Toss it in a smoothie with lots of berries (blueberries or strawberries) and some juice, blend well and you'll trick yourself into enjoying it :) 

Leeks: With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. We have included a recipe for Almond Crusted Salmon with Leek and Lemon Cream.

 


 Recipes!

Eggplant Crostini adapted from Cooking Light

8 servings of 2 crostini each

Ingredients:

1 (1-pound) eggplant

1/4 cup extra-virgin olive oil, divided

cooking spray

16 (1/2-ounce) slices multigrain baguette

1/2 teaspoon salt, divided

2 1/2 tablespoons fresh lemon juice, divided

1/4 cup whole-milk plain Greek yogurt

1/2 teaspoon freshly ground black pepper, divided

1 garlic clove,

minced 1 cup arugula

1 cup red, orange, yellow, and green cherry tomatoes, quartered

2 tablespoons fresh mint leaves, torn

1 ounce Parmigiano-Reggiano cheese, shaved

Directions:

1. Preheat grill to medium-high heat.

2. Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.

3. Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.

4. Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.  

 

Korean Beef Rice Bowl serves 4  

Note: You can use many types of beef, including sirloin, flank steak, tenderloin -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.  

Ingredients:

·      2 cups rice

·      1 pound beef (see note)

·      2 tablespoons soy sauce

·      1 teaspoon sesame oil

·      1 teaspoon grated fresh ginger

·      1 garlic clove, finely minced

·      1 tablespoon brown sugar

·      1 1/2 tablespoons cooking oil

·      1/2 onion, diced

·      1 large carrot, cut into matchsticks (feel free to increase the amount)*

·      1 small zucchini, diced (feel free to increase the amount)*

·      2 handfuls of spinach leaves

·      1 tablespoon roasted sesame seeds

Instructions:

1. Cook the rice according to package instructions.

2. For the beef, if using flank steak: Cut the steak into very thin slices across the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.

3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.

4. Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.

5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.  

Recipe adapted from http://www.steamykitchen.com/    

Almond Crusted Salmon with Leek and Lemon Cream Serves 6    

Ingredients:

·      4 tablespoons (1/2 stick) butter

·      2 medium leeks, halved, thinly sliced (white and pale green parts only)*

·      3 tablespoons fresh lemon juice

·      1 cup whipping cream

·      1 cup sliced almonds, chopped

·      1/4 cup chopped fresh parsley*

·      1 tablespoon grated lemon peel

·      1/2 teaspoon salt

·      1/8 teaspoon ground black pepper

·      1/2 cup all purpose flour

·      6 6-ounce skinless salmon fillets

·      1 large egg, beaten to blend

·      2 tablespoons olive oil

Instructions:

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)  

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.  

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.  

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.  

Recipe from Bon Appétit

Roasted Carrots with Parsley Butter Serves 4

Ingredients:

·      1 1/2 pounds carrots, peeled with ends trimmed (8 to 9 carrots)*

·      1 tablespoon olive oil

·      1/4 teaspoon kosher salt

·      1 tablespoon butter

·      1 garlic clove

·      1/3 cup packed parsley leaves, finely minced *  

Directions: 

1. Roast Carrots: Heat oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.

2.Make Garlic Parsley Butter: While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.

3. Coat Carrots: Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt.    

Recipe from http://www.inspiredtaste.net/  

 

Chicken Fajitas with Savory Cabbage Slaw serves 4  

Ingredients:

·      4 Tbs. olive oil, plus more as needed

·      2 tsp. chili powder

·      1 tsp. crumbled dried oregano

·      1 1/4 lb. boneless, skinless chicken breasts

·      2 large red onions, halved and sliced lengthwise

·      Coarse kosher salt and freshly ground pepper, to taste

·      8 to 12 small flour or corn tortillas, each about 6 inches in diameter

·      1/2 small head savoy cabbage, halved, cored and thinly sliced *

·      1/4 cup chopped fresh cilantro

·      2 Tbs. fresh lime juice

·      1 large avocado, pitted, peeled and sliced

Directions:

In a large bowl, combine 2 Tbs. of the olive oil, the chili powder and oregano. Cut the chicken crosswise into 1/2-inch slices and then halve the large pieces lengthwise and crosswise. Add to the bowl with the seasonings. Add the onions and toss to coat. Season with salt and pepper. Let marinate while preparing the tortillas and cabbage.��

Preheat an oven to 350°F. Wrap the tortillas in aluminum foil and place in the oven until heated through, about 15 minutes.In another large bowl, combine the cabbage and cilantro. Add the remaining 2 Tbs. olive oil and toss to coat. Add the lime juice and toss well. Season the cabbage with salt and pepper and transfer to a serving bowl. Arrange the avocado slices in a small bowl.

Place 1 large griddle over 2 burners, or 2 small griddles or 2 large fry pans over separate burners, and heat over medium-high heat; brush with olive oil. Spread the chicken and onions on the griddle or pans. Cook, turning occasionally with tongs, until the chicken is cooked through, about 5 minutes, and the onions are brown, about 7 minutes.

Transfer the chicken and onions to a warmed platter. Serve with the warm tortillas, cabbage slaw and avocado, allowing diners to fill tortillas with chicken and onions, then cabbage and avocado.

Quick tips: The cabbage slaw can be made one day ahead of time. For a simple variation, replace the chicken with skirt steak, flank steak or mahimahi. Leftovers can be easily reheated and enjoyed again another night.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).


Last Week's Recipes!

Cubanelle & Black Bean Pork Chili  

Ingredients: 

·      2 1/2-3 lb pork tenderloin, cubed

·      30 oz diced tomatoes, drained

·      15 oz canned black beans, drained

·      5 cloves garlic, sliced

·      2 (large) cubanelle peppers, diced *

·      1 onion, diced *

·      1 shallot, minced

·      1 tablespoon canola oil

·      1 teaspoon hot Mexican style chili powder

·      1/2 teaspoon ground cayenne

·      1/2 teaspoon cumin

·      1/2 teaspoon cocoa

·      1/2 teaspoon ground chipotle

·      1/2 teaspoon ground jalapeno

·      1/2 teaspoon oregano  

Directions:

Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.  

Recipe by Rachel Rappaport, coconutlime.blogspot.com  

Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne) 

(Makes 3-4 servings recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:

·      1 eggplant, about 8 ounces and 9-10 inches long *

·      about 1 T salt, for drawing water out of eggplant

·      about 2 T olive oil, for brushing eggplant before roasting

·      about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting

·      10 large basil leaves, cut in chiffonade strips (optional)

·      1/3 cup freshly grated Parmesan

·      1/3 cup finely grated low-fat mozzarella blend

·      hot red pepper flakes for sprinkling finished pizza (optional)  

Sauce Ingredients:

·      2-3 tsp. extra-virgin olive oil

·      3 large garlic cloves, very finely chopped

·      1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)

·      1/2 tsp. dried Italian seasoning blend

·      1/4 tsp. dried oregano  

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)  

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)  

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.    

Baba Ganoush adapted from inspiredtaste.com

We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion: make two batches, you won't regret it!

Yield: 6 (1/3 cup) servings

Ingredients:

2 medium eggplants (about 2 pounds or 900 grams)*

1/4 cup (60 ml) tahini (sesame paste) 1/4 cup (60 ml) lemon juice

2 to 3 garlic cloves, finely minced 

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt

2 tablespoons chopped fresh parsley leaves

1 tablespoon olive oil, optional

Directions:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Vegan Carrot Coconut Pancakes serves 2-3  

What you need to know about these pancakes:

They require just 20 minutes, 10 ingredients and 1 mixing bowl. They’re vegan, but don’t have to be – feel free to use butter and milk instead of the non-dairy ingredients listed- and have a limited amount of sugar. They have loads of fresh shredded carrot. They have a subtle coconut flavor and light and fluffy texture. They’re perfect with walnuts, shredded coconut and hot maple syrup. They’re light enough for an everyday breakfast and special enough for a weekend brunch.  

Ingredients:  

·      1 cup whole wheat pastry flour (or unbleached all purpose)

·      2 Tbsp organic sugar

·      1/4 cup finely shredded coconut, divided (also known as "dessicated" coconut)

·      1.5 tsp baking powder

·      pinch sea salt

·      1 cup non-dairy milk (such as almond milk)

·      1 heaping Tbsp non-dairy butter, melted (such as Earth Balance)

·      1/2 cup finely grated carrot *

·      1 tsp pure vanilla extract

·      2 Tbsp crushed walnuts or pecans for topping (optional)  

Instructions:  

Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.

Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.

Serve with non-dairy butter, shredded coconut and warm maple syrup.  

Recipe from the minimalist baker http://minimalistbaker.com/vegan-carrot-coconut-pancakes/    

Chicken and Sweet Corn Succotash serves 4  

Ingredients:

  • 4 boneless, skinless chicken breast halves (4 ounces each)
  • 3 cloves garlic, minced
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen baby lima beans
  • 2 slices bacon chopped
  • 1 sweet onion, chopped, 1 cup *
  • 1 cup chopped tomato
  • 1 1/2 cups fresh corn kernels, cut from 3 medium ears *
  • 1/2 teaspoon salt  

Directions:

Combine the chicken, 2 cloves of the garlic, mustard, rosemary, lemon peel, and 1/8 teaspoon of the pepper in a bowl; mix well to coat. Refrigerate for 1 hour.

Meanwhile, cook the lima beans according to package directions; drain. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 4 to 5 minutes. Stir in the onion and remaining 1 clove of garlic; cook until beginning to soften, 2 to 3 minutes. Add the lima beans and cook for 2 minutes. Stir in the tomato and cook until starting to wilt, 1 to 2 minutes. Add the corn, 1/4 teaspoon of the salt, and the remaining 1/8 teaspoon of the pepper; cook until hot, 1 to 2 minutes. Keep warm.

Preheat the grill. Sprinkle the chicken with the remaining 1/4 teaspoon salt. Grill for 5 to 6 minutes per side, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear.    

Recipe from men’s health http://recipes.menshealth.com/Recipe/chicken-and-sweet-corn-succotash.aspx     

 


 

 

Posted 8/13/2014 1:03pm by Jessica and Dominic Green.

 

 

Hello CSA members!   

We are just arriving at the half-way point of our CSA journey together! With ten more weeks to go, its hard to believe that at this stage Dominic begins to think about next season -- its almost as bad as the fashion industry, always preparing for future seasons! Midwest BioAg are coming out to the farm today to consult with us regarding Dominic's future plans. Experts in soil health and conditions, they will advise Dominic on everything from the quality of the soil, to his current and future rotation plans to his cover crops and help suggest ways he can most effectively work his field.

In the field, the farm team is weeding the leeks which will most likely hit your boxes next week and preparing to start harvest Thursday and Friday for your boxes. 

Along with the carrots and eggplant, other new arrivals this week include cubanelle peppers.This pepper is known for its sweetness rather than its heat. Perfect for stuffing or adding to an omelet or throwing into a chilli, or sloppy joe. You can also roast them or grill them and add to a salad, or eat with a bit of lemon and fresh fish. I can imagine they'd be great in fish tacos! Use some of the red cabbage for a slaw and throw them all together with a bit of vinegar -- yum!

Again this week, we have included sweet corn from Bob's Fresh and Local. While not organic, this corn is non-GMO and grown by our farming colleague Bob Vierow in St. Charles, IL.

Below, Nicole has included more recipes to compliment this week's harvest. All pick ups are at their usual schedules and locations. Please see below for all recipes, directions and harvest information.

Don't forget that TGF is at the Barrington Farmer's Market on Thursdays from 2-7pm and at Logan Square Farmer's Market on Sundays from 10am to 3pm. Come visit us and pick up some extra goodies! 

We hope you are having a wonderful week!

Your Farmer's,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up Friday August 15th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday August 16th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 17th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Carrots: Juice them, dip them, steam them, roast them or have them for breakfast. We have provided a quick, one bowl recipe for Carrot Coconut Pancakes! 

cubanelle peppers

Cubanelle Peppers(above): This pepper is on the lower end of the HEAT scale.  It's more sweet than spicy. A recipe for Cubanelle & Black Bean Pork Chili is below.

Eggplant (below):  Eggplant is delicious lighlty breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush. Try making Tranches d'aubergine á l'italienne aka eggplant pizzas

purple eggplant

Squash: Patty Pan (picture below) squash this week. Sliced thinly and sauteed these are delicately flavored squash. You can also slice thinly and top on a pizza. We have included a Stuffed Patty Pan Squash with Quinoa and Fresh Corn recipe below!

Sweet Onions: Quarter these and throw on the grill, or use in your favorite recipe.

Sweet corn: Sourced from Bob's Fresh and Local this sweet corn is not organic but it is non- GMO. This week we have included a recipe for Chicken and Sweet Corn Succotash or you could try one of the recipes from last week Sliced Steak with Roasted Corn Salsa and Sweet Corn and Squash Fritters with Avocado Creama.

Cucumbers: English and the pickling kind. Slice them up to add to salads, or add them to your favorite chilled soup. Also devine when juicing: add pears to sweeten and a little cilantro, kale and or spinach and you will be ready to go for the day!  

Zucchini: Eat it raw and shred it into coleslaw, potato or pasta salad, tabbouleh or a garden salad or enjoy it in Zucchini Herb Casserole or Zucchini Cookies with Cream Cheese Frosting (see recipes below).  Also amazing as a side, gently sauteed in butter or olive oil with a pinch of salt, or add those sweet onions and sautee and throw on a burger.  


Recipes! 

Cubanelle & Black Bean Pork Chili  

Ingredients: 

·      2 1/2-3 lb pork tenderloin, cubed

·      30 oz diced tomatoes, drained

·      15 oz canned black beans, drained

·      5 cloves garlic, sliced

·      2 (large) cubanelle peppers, diced *

·      1 onion, diced *

·      1 shallot, minced

·      1 tablespoon canola oil

·      1 teaspoon hot Mexican style chili powder

·      1/2 teaspoon ground cayenne

·      1/2 teaspoon cumin

·      1/2 teaspoon cocoa

·      1/2 teaspoon ground chipotle

·      1/2 teaspoon ground jalapeno

·      1/2 teaspoon oregano  

Directions:

Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.  

Recipe by Rachel Rappaport, coconutlime.blogspot.com  

Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne) 

(Makes 3-4 servings recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:

·      1 eggplant, about 8 ounces and 9-10 inches long *

·      about 1 T salt, for drawing water out of eggplant

·      about 2 T olive oil, for brushing eggplant before roasting

·      about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting

·      10 large basil leaves, cut in chiffonade strips (optional)

·      1/3 cup freshly grated Parmesan

·      1/3 cup finely grated low-fat mozzarella blend

·      hot red pepper flakes for sprinkling finished pizza (optional)  

Sauce Ingredients:

·      2-3 tsp. extra-virgin olive oil

·      3 large garlic cloves, very finely chopped

·      1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)

·      1/2 tsp. dried Italian seasoning blend

·      1/4 tsp. dried oregano  

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)  

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)  

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.    

Baba Ganoush adapted from inspiredtaste.com

We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion: make two batches, you won't regret it!

Yield: 6 (1/3 cup) servings

Ingredients:

2 medium eggplants (about 2 pounds or 900 grams)*

1/4 cup (60 ml) tahini (sesame paste) 1/4 cup (60 ml) lemon juice

2 to 3 garlic cloves, finely minced 

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt

2 tablespoons chopped fresh parsley leaves

1 tablespoon olive oil, optional

Directions:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Vegan Carrot Coconut Pancakes serves 2-3  

What you need to know about these pancakes:

They require just 20 minutes, 10 ingredients and 1 mixing bowl. They’re vegan, but don’t have to be – feel free to use butter and milk instead of the non-dairy ingredients listed- and have a limited amount of sugar. They have loads of fresh shredded carrot. They have a subtle coconut flavor and light and fluffy texture. They’re perfect with walnuts, shredded coconut and hot maple syrup. They’re light enough for an everyday breakfast and special enough for a weekend brunch.  

Ingredients:  

·      1 cup whole wheat pastry flour (or unbleached all purpose)

·      2 Tbsp organic sugar

·      1/4 cup finely shredded coconut, divided (also known as "dessicated" coconut)

·      1.5 tsp baking powder

·      pinch sea salt

·      1 cup non-dairy milk (such as almond milk)

·      1 heaping Tbsp non-dairy butter, melted (such as Earth Balance)

·      1/2 cup finely grated carrot *

·      1 tsp pure vanilla extract

·      2 Tbsp crushed walnuts or pecans for topping (optional)  

Instructions:  

Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.

Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.

Serve with non-dairy butter, shredded coconut and warm maple syrup.  

Recipe from the minimalist baker http://minimalistbaker.com/vegan-carrot-coconut-pancakes/    

Chicken and Sweet Corn Succotash serves 4  

Ingredients:

  • 4 boneless, skinless chicken breast halves (4 ounces each)
  • 3 cloves garlic, minced
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen baby lima beans
  • 2 slices bacon chopped
  • 1 sweet onion, chopped, 1 cup *
  • 1 cup chopped tomato
  • 1 1/2 cups fresh corn kernels, cut from 3 medium ears *
  • 1/2 teaspoon salt  

Directions:

Combine the chicken, 2 cloves of the garlic, mustard, rosemary, lemon peel, and 1/8 teaspoon of the pepper in a bowl; mix well to coat. Refrigerate for 1 hour.

Meanwhile, cook the lima beans according to package directions; drain. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 4 to 5 minutes. Stir in the onion and remaining 1 clove of garlic; cook until beginning to soften, 2 to 3 minutes. Add the lima beans and cook for 2 minutes. Stir in the tomato and cook until starting to wilt, 1 to 2 minutes. Add the corn, 1/4 teaspoon of the salt, and the remaining 1/8 teaspoon of the pepper; cook until hot, 1 to 2 minutes. Keep warm.

Preheat the grill. Sprinkle the chicken with the remaining 1/4 teaspoon salt. Grill for 5 to 6 minutes per side, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear.    

Recipe from men’s health http://recipes.menshealth.com/Recipe/chicken-and-sweet-corn-succotash.aspx     

*denotes item in this week's harvest 


 

Last Week's Recipes:  

Stuffed Patty Pan Squash with Quinoa and Fresh Corn serves 4  

This particular stuffed pattypan squash recipe has a protein-packed filling consisting of quinoa, fresh corn, and queso fresco. You can also use zucchini or yellow squash instead of patty pan.  

Ingredients:

  • cooking spray 6-8 pattypan squash (6 if they're large, 8 if they're smaller) *
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 tsp. cumin 1/2 tsp. dried oregano
  • 1 small tomato, diced
  • 2 ears of corn, kernels removed *
  • 1/2 c. vegetable broth
  • 1 1/2 c. cooked quinoa (which is about 1/2 c. uncooked)
  • 1 chipotle pepper (the canned kind), seeds removed and chopped + 1-2 tsp. adobo sauce from can salt and pepper to taste
  • 3/4 c. crumbled queso fresco, divided
  • 1/4 c. coarsely chopped cilantro

Instructions:

Preheat oven to 350 degrees.

Spray a 9 x 11 baking dish with cooking spray.

First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of queso fresco and salt and pepper to taste.

Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.  

Recipe from Kiersten Frase at http://ohmyveggies.com/    

Sliced Steak with Roasted Corn Salsa serves 4  

Grilled steak with late summer corn and a squeeze of lime juice. Sound wonderful? It is. Grilled potato wedges make a terrific side.  

Ingredients:

·      3 cups fresh corn (about 3 ears) *

·      4 scallions, white and green parts thinly sliced separately

·      2 tablespoons unsalted butter

·      2 garlic cloves, minced

·      1 1/2 teaspoons kosher salt

·      1 1/2 teaspoons ground cumin

·      1 teaspoon chili powder

·      1/2 teaspoon black pepper

·      2 plum tomatoes, finely diced

·      1 to 2 fresh jalapeño chiles, finely diced (including seeds)

·      1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick

·      1/4 cup finely chopped fresh cilantro

·      Accompaniment: lime wedges

Directions: 

Prepare grill for cooking.

Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.

Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.

While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.  

This recipe is from Gourmet Magazine on Epicurious.com    

Sweet Corn and Squash Fritters with Avocado Creama  

Ingredients:

·      2 small ears corn *

·      1/2 cup grated zucchini *

·      1/2 cup grated yellow squash (any summer squash will work here)*

·      1/2 to 1 small jalapeño, seeded and minced

·      5 green onions, white and pale green parts only, thinly sliced

·      1/4 cup chopped fresh basil

·      3 tablespoons chopped fresh cilantro

·      1 teaspoon fine sea salt

·      1 egg, beaten

·      1/4 to 1/2 cup all-purpose flour

·      3 tablespoons extra-virgin olive oil  

Avocado Crema

·      1 avocado, diced

·      1/2 cup plain Greek yogurt

·      1 tablespoon freshly squeezed lime juice

·      1/4 teaspoon fine sea salt

·      Basil leaves, cut into thin ribbons (chiffonade)

Directions:

Stand the ears of corn upright in a large bowl. Using a very sharp knife, slowly slice the kernels of corn from the cob and into the bowl. Add the zucchini, yellow squash, jalapeño, green onions, basil, cilantro, and salt. Add the egg and mix until evenly combined. Add 1/4 cup of flour, mixing again until combined. If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour. The consistency of the batter should be moist, but more vegetable than batter. Set aside to rest for about 10 minutes.  

While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in a bowl. Blend with an immersion blender or in a food processor until creamy. Set aside. 

In a large heavy skillet over medium heat, heat 1 tablespoon of the olive oil. Working in batches, measure a scant 1/4 cup of the batter for each fritter and drop it into the pan, lightly pressing with a spatula. Cook 3 to 4 fritters at a time, undisturbed, for 4 to 5 minutes, until the edges are lightly browned. Flip and cook the other side for about 4 minutes more. Place the fritters on a paper towel–lined plate. Repeat with the remaining batter, adding another tablespoon of oil to the pan at the start of each batch. 

Serve the fritters warm, topped with the crema and basil.  

Recipe from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season. By Kimberley Hasselbrink. http://www.seriouseats.com/2014/07/sweet-corn-and-squash-fritters-from-vibrant-flavor-kimberly-hasselbrink.html      

Fennel Cucumber Salsa makes 4 cups

recommended by CSA member Kelley Smith

Ingredients:  

·       1 English cucumber, diced *

·       1 large fennel bulb, diced

·       1 avocado - peeled, pitted, and diced

·       1/2 red onion, chopped

·       1/2 cup pickled banana peppers, diced

·       1 bunch cilantro, chopped

·       2 tablespoons honey

·       3 tablespoons fresh lemon juice

·       salt and pepper to taste  

Directions:   Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.  

Recipe from Allrecipes.com  

The Ultimate Beet Juice

recommended by CSA member Kelley Smith

Ingredients:

  • 1 beet, cleaned and chopped *
  • 2 carrots, cleaned and chopped
  • 4-6 strawberries, cleaned
  • About a cup or handful of grapes
  • 1 apple

Juice and enjoy!  

Recipe from http://www.mindbodygreen.com      

Zucchini Cookies with Cream Cheese Frosting

Recommended by CSA volunteer Jessica Lee  

Ingredients:

·      1 3/4 cup + 2 Tbsp all-purpose flour

·      1 tsp baking powder

·      1/4 tsp baking soda

·      1/2 tsp salt

·      1 tsp ground cinnamon

·      1/4 tsp ground nutmeg

·      1/4 tsp ground ginger

·      1/2 cup unsalted butter, softened

·      2/3 cup granulated sugar

·      1/3 cup packed light-brown sugar

·      1 large egg

·      1 1/2 tsp vanilla extract

·      1 1/2 cups shredded zucchini *            

Cream Cheese Frosting

·      6 oz cream cheese, softened

·      6 oz unsalted butter, softened

·      1 1/3 cups powdered sugar

·       1/2 tsp vanilla extract    

Directions:            

Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.            

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.            

Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven). Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.            

For the cream cheese frosting:              

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.            

Recipe Source: www.cookingclassy.com  

 

*denotes an item in this week's CSA box

 


 

Posted 8/2/2014 8:47am by Jessica and Dominic Green.

Click here for Tips on Farmer's Market etiquette on Jessica's 365Barrington series called "Get Growing with Jessica Green".

Posted 7/30/2014 3:47pm by Jessica and Dominic Green.

 

Friendly reminder of the pick up change for the Farm location this week: All Farm CSA pick ups will be held at Norton's USA this Friday from 2:30-5pm due to a private event being held at Hill N Dale Farm. Thank you for your understanding and we apologize for any inconvenience.


Hello CSA members!   

This week we are beginning to see the zucchini and cucumbers -- vining cucurbit crops - coming into harvest. The cucumbers this week are two different kinds: American and English. The English cucumbers we grow are the same variety that you find in the grocery store which are usually wrapped in plastic. They tend to be grown by hanging so that they grow very straight. We have been trellising our cucumbers and the first few have grown pretty close to the ground so they will not be straight, but future ones are more likely to be. 

One of the struggles of growing your own, or growing organically is producing veggies that look just like they do in the grocery stores. While this year's broccoli is growing really well, and we've had a larger and greener crop than ever before, we have still seen some of our harvest with discoloration. The good news is that the broccoli is fresh, edible and still nutrient rich. We would not include it in the harvest if that was not the case. Broccoli is a difficult crop to grow, demanding very particular conditions, and while we feel like we are improving each season, it still continues to throw us curveballs. 

I enjoyed immensely this video documenting an ingenious idea of promoting imperfect fruits and veggies by a grocery store chain in France called Intermarche. Their campaign called "Inglorious Fruits"  was a huge success selling 1.2 million tons of imperfect products such as the "Grotesque Apple", "Ridiculous Potato" and the "Hideous Orange" in their first two days of the campaign nationwide. Of course, knowing how difficult it is to produce a perfect crop helps me to appreciate this from a farmer's perspective, but from a consumer perspective I love the idea of decreasing waste and embracing a perfectly edible, but perhaps non-conventional looking veggie. Nevertheless, we will continue to strive for more "glorious" looking crops and appreciate your feedback when you feel we are not meeting such expectations.

Along with zucchinis and cucumbers this week our half shares will be receiving the sweet green cabbage, while full shares will receive red cabbage, also fennel, onions and TGF beets with tops will be in both full and half share harvests. Looking forward we expect our nightshades to begin producing enough to incorporate in your boxes in the next coming weeks. We have enough of a tomato harvest to be bringing to market this week, next week we hope to have enough for your boxes too.

Thank you for your patience with our Friday pick up location change! Please note the earlier stop time of 5pm. We will be back to usual Friday pick up at the Farm next week.

Nicole has included some recipes below to compliment this week's harvest. Enjoy!

 

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up August 1st 2:30-5pm at NORTONS USA this week. 

400 Lageschulte St Barrington, IL 60010

Norton's USA August 2nd 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 3rd 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Fennel: A simple recipe to try might involve slicing or chopping the white fennel bulb into "matchsticks" or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil, over baked fish.  We have included recipes for Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos and Roasted Fennel with Parmesan! 

Fennel with fronds

Beets (with greens): Wash, gently scrub and then grate raw beets over a fresh green salad or  try making either Rosemary Balsamic Chicken with Roasted Beets or Beet glazed salmon with orange, fennel and pecan salad.  Recipes below!

Kale: Lacinato kale will be in your boxes this week.  Need a quick and simple dinner recipe? Try our Weeknight Mushroom and Kale Pasta.  Recipe below!

Red or Green Cabbage:  perfect raw in salads, slaws or cooked in your favorite cabbage dishes. We have included a delicious Cabbage Crunch recipe to try!

Green Onions: a versatile vegetable with a mild flavor that can be used in many dishes. This week we have included a potato salad recipe that incorporates green onions.

Cucumbers: crunchy, cool cucumbers are amazingly versatile.  Add cucumbers to sandwiches, salads, and more. 

Zucchini: Eat it raw. Shred it into Coleslaw, potato or pasta salad, tabbouleh or a garden salad or enjoy it in a Zucchini Herb Casserole.  Recipe below!


Recipes!

Beet glazed salmon + orange, fennel and pecan salad serves 4 

For the salmon:

·  2 large fillets of salmon, or 1 large piece for a dinner party, about 1 1/2 pounds

·  2 tablespoons fresh orange juice

·  1 tablespoon fresh lemon juice

·  1 tablespoon sugar

·  1 medium beet, small dice*

For the salad + vinaigrette:

·    1 medium bulb fennel, thinly sliced or cut with a mandolin*

·   1 large orange, peeled and thinly sliced

·   a handful of fennel frond, roughly chopped

·   fresh pecans, finely chopped

·   1/4  cup champagne vinegar

·   1 1/2 tablespoon orange juice

·   1 tablespoon lemon juice

·   1 tablespoon sugar

·   pinch of salt

·   1 tablespoon olive oil  

Instructions:

Preheat oven to 425 degrees.  Line a cookie sheet with parchment.  Place salmon skin side down. Sprinkle with salt.  

In a small saucepan, combine orange juice, lemon juice, sugar and beet.  Cook over medium heat until mixture starts to thicken, about 5 to minutes. 

Strain liquid into small bowl.  You can reserve beets for another use. 

Brush salmon with glaze and roast in oven for 15 minutes.  Salmon should be firm and flaky. Let rest for 5 minutes.  

While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar.  Whisk in olive oil.  Assemble salad on platter.   Lightly dress with vinaigrette, and top with salmon. Sprinkle with another tablespoon of fennel frond. Enjoy!

Recipe from birdandcleaver.com  

Whole Foods Cabbage Crunch severs 6  

Ingredients:  

·     8 cups cabbage, shredded (1/2 a large head)*

·     1 teaspoon black sesame seeds, toasted

·     4 scallions, sliced with some green stems

·     1/4 cup sliced almonds

Honey Dressing:

·       1/4 cup canola oil

·       2 tablespoons apple cider vinegar

·       1 tablespoon honey

·       salt to taste

Instructions: Toss all ingredients together and refrigerate until ready to serve. Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.  

Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos

Recipe suggested by CSA member Kristin Smith 

Ingredients:

·      2 teaspoons olive oil

·      2 cups thinly sliced fennel*

·      1 cup thinly sliced onion

·      1/2 teaspoon salt, divided

·      1/2 teaspoon freshly ground black pepper, divided

·      1/8 teaspoon ground white pepper

·      1/8 teaspoon ground coriander

·      1/8 teaspoon ground red pepper

·      1 (12-ounce) beef tenderloin steak

·      Cooking spray

·      2 cups thinly sliced Swiss chard

·      1 teaspoon fresh lemon juice

·      8 fresh corn tortillas (such as El Milagro)

·      8 teaspoons crema Mexicana

Instructions:

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel, onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 5 minutes or until tender, stirring occasionally. Cover; cook over low heat for 10 minutes or until fennel mixture begins to brown, stirring occasionally. Uncover; cook 10 minutes or until mixture is golden and caramelized. Remove from pan; keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over beef. Wipe skillet clean with a paper towel; return skillet to medium-high heat. Lightly coat beef with cooking spray; add to pan. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; thinly slice.

Combine Swiss chard and lemon juice, tossing to coat.

Working with 1 tortilla at a time, toast tortillas in a pan or over the flame of a gas burner until tender and blackened in spots. Arrange 1/4 cup chard mixture in center of 1 tortilla; top with about 1 ounce beef and 2 tablespoons fennel mixture. Repeat with remaining tortillas, chard mixture, beef, and fennel mixture. Top each with 1 teaspoon crema.

Zucchini Herb Casserole serves 6

Ingredients:

·       1/3 cup uncooked long grain white rice

·       2/3 cup water

·       2 tablespoons vegetable oil

·       1 1/2 pounds zucchini, cubed*

·       1 cup sliced green onions

·       1 clove garlic, minced

·       1 1/2 teaspoons garlic salt

·       1 teaspoon basil

·       1 teaspoon sweet paprika

·       1 teaspoon dried oregano

·       1 1/2 cups seeded, chopped tomatoes

·      2 cups shredded sharp Cheddar cheese, divided

Instructions:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Recipe adapted from allrecipes.com  

Rosemary Balsamic Chicken and Roasted Beets serves 3-4  

For the chicken:

·      3-4 boneless, skinless chicken breasts (organic free range is the best choice)

·      1 tbsp extra virgin olive oil

·      1/4 cup balsamic vinegar

·      2 cloves garlic, minced

·      2 tsp fresh rosemary, minced

·      salt and pepper to taste  

For the Beets:

·      3-4 golden or red beets *

·      1 tbsp extra virgin olive oil

·      Salt and pepper to taste    

Instructions:

For the chicken-

Place Chicken in a Pyrex dish. Drizzle olive oil over all 3 chicken breasts, and lightly rub to evenly distribute the oil. Sprinkle salt and pepper over chicken. Press fresh garlic and rosemary into chicken breasts. Broil at 400 for about 20-25 minutes, or until chicken is fully cooked.    Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.

For the beets-

Thoroughly clean beets (we used a scrub brush); feel free to peel off parts that don’t look too desirable. Cut off ends, and chop into cubes. Cover with olive oil, salt and pepper, and mix to evenly distribute seasoning. Roast at 400 until beets are tender, test with a fork.  

Recipe from Primal Palate

*denotes an item in this week's CSA box


Recipes!


Roasted Golden and Red Beet Salad with Aged Goat Cheese
Serves 4-6

Ingredients: 

Roasted Beets-

·      2 pounds mixed organic red and golden beets*

·      4-6 ounces lettuce mix

·      6 ounces of Bucheron or other aged goat cheese, room temperature

·      2-4 tablespoons of olive oil

Champagne Vinaigrette-

·      2 tablespoons of champagne vinegar

·      1 tablespoon of finely chopped organic shallots

·      1/4 tablespoon Dijon mustard

·      1/2 teaspoon salt

·      1/4 teaspoon black pepper

·      1/3 cup of extra virgin olive oil  

Instructions: Preheat oven to 400 degrees.  

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap. Individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size. Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified. 

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in vinaigrette dressing and season with salt and pepper. Let stand 30 minutes. Toss lettuce in remaining vinaigrette. Top with roasted beets and goat cheese.    

Recipe from: OrganicAuthority.com    

Weeknight Mushroom and Kale Pasta Serves 3-4  

Ingredients:

·      8 ounces whole-wheat pasta, boiled and drained according to pasta directions

·      1 ounce dried mushrooms

·      2 tablespoons butter

·      2 shallots, diced

·      3 cloves garlic, minced

·      ½ cup white wine

·      2 cups loosely packed kale, with big stems removed and cut into strips *

·      ¾ cup heavy cream (to make this dish “lighter” you can substitute milk for this ingredient)

·      ¼ teaspoon salt

·      Pepper, to taste

·      1/3 cup freshly grated Parmesan cheese

Instructions:   In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).  

In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.  

Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).  

Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.  

Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.  

Recipe from 100 Days of Real Food  

Chicken and Broccoli Cheddar Pockets  

Ingredients:

·      2 c skim milk

·      2 oz cream cheese, cut into 1/2 in cubes ( regular, light, and fat free all work)

·      1 t dijon mustard

·      1-2 cloves of garlic, minced

·      1 1/2 c shredded cheddar

·      salt and pepper to taste

·      5 chicken breast, cooked and diced ( 4 c. chopped chicken)

·      1 large head of broccoli, cut the florets into small pieces ( 4 c. chopped) *

·      14 small flour or whole wheat tortillas or about 7 larger ones  

Instructions:

Preheat oven to 400 degrees.

In a large pot filled with water, place chicken in and boil for 15 minutes or until the chicken is fully cooked. When Chicken is finished cooking, take the chicken out of the boiling water and chop into small chunks.  

Chop broccoli florets into small pieces. Place in microwave safe bowl and microwave for 3 minutes. ( or until broccoli is tender)  

In a small saucepan, add milk and cream cheese. Cook on medium heat stirring frequently. When the milk is hot (not boiling) whisk in the mustard, garlic, salt and pepper. Then add the cheddar cheese. Whisk until it is a creamy consistency and the cheese has completely melted. Turn off the heat.  

In a large bowl, add the chicken, broccoli and cheese sauce. Toss well.    

Place 1/2 c chicken mixture in the center of a tortilla. Fold and roll it up into a burrito.   Place seam side down in a 9×13 baking dish. Bake at 400 degrees for 12 -15 minutes. Serve warm  

Recipe adapted from MB’s Kitchen  

Roasted Fennel with Parmesan Serves 4  

Ingredients: 

·      2 TBS extra virgin olive oil

·      2 Fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved *

·      Salt and pepper to taste

·      ¼ cup freshly shredded Parmesan

Instructions:

 

Preheat the oven to 375 degrees F.  

Lightly oil the bottom of a glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.  

Recipe adapted from Giada De Laurentiis  

Perfect Potato Salad serves 8

Ingredients:  

·      5 pounds Russet Potatoes (about 8 Medium Russets)

·      1-1/2 cup mayonnaise

·      4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)

·      5 whole Green Onions, Sliced Up To The Darkest Green Part *

·      8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

·      1 teaspoon Kosher Salt (more To Taste)

·      1/2 teaspoon Paprika

·      1/2 teaspoon Black Pepper

·      4 whole eggs

Instructions:  

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.  

Recipe from the Pioneer Woman   

 

 

 

Posted 7/23/2014 9:31pm by Jessica and Dominic Green.



Hello CSA members!  

We've been really inspired this week by being able to get some great feedback from the Cuba Township Food Pantry who shared with us that this week, thanks to the broccoli surplus and greens we delivered, every person who came in went home with some fresh produce! 

Dom with our produce donation at Cuba Township Food Pantry

While our broccoli is going gangbusters (first time in our history of growing, that we've had such success with broccoli) our carrots and beets are less than bountiful. This is taking Dom aback as the weather has been good beet and carrot growing weather. The seeds just didn't seem to germinate as well as they did last season where we were able to harvest beets every week for months. We will have some of our own beets coming in in the next couple of weeks, but until then we will be putting Tempel Farms Organics golden and red beets in your boxes this week.

Worker Share and Farm hand taking a break in the field 

In the photo above, our farm hand Daniel and worker share Ellen take a break in the back of Dom's farm truck after a long morning of working the fields. Daniel is 17 and working hard before school starts in the fall, and Ellen is a 2nd grade teacher and mom who treks all the way from Evanston to lend a hand. Both are so dedicated! We are so grateful! Below they are harvesting cabbage.

working the fields

In addition to bulk beets (no tops)  in your boxes this week, one new crop from The Gentleman Farmer fields is fennel. Fennel has a lovely aniseed flavor and its bulb is edible. I usually use the fronds for decorative purposes as it looks a bit like dill and is pretty dusted over salads. The bulb of a fennel, like leeks, can hide dirt pretty well, so you'll want to take off the first layer and rinse it well. Using a mandolin you can gingerly and finely slice the fennel bulb and toss it in to salads, make a gratin or add to sandwiches. It has a crunch and personally I prefer it cold.

Nicole has incorporated some new recipes this week to compliment your harvest. As always we have listed last week's recipes below for those who did not see them. Also please remember you can find produce storage tips and all of our weekly CSA newsletters on our website under the blog tab.

We hope you have a wonderful weekend!

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up Friday July 25th 2:30-6:00pm 

One drive way west of 65 Spring Creek Rd Barrington, IL 60010. Please look for the TGF sign at the end of the private drive and drive slowly! 10MPH on farm property please.

312-246-0493 Scott's cell

Norton's USA Saturday July 26th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 27th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Fennel: A simple recipe to try might involve slicing or chopping the white fennel bulb into "matchsticks" or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil, over baked fish.  We have included a Roasted Fennel with Parmesan recipe! 

Fennel with fronds

Kale: Lacinato kale will be in your boxes this week.  Need a quick and simple dinner recipe? Try our Weeknight Mushroom and Kale Pasta.  Recipe below!

Mixed Golden and Red Bulk Beets (these will not have tops):  Wash, gently scrub and then grate raw beets over a fresh green salad or try the Roasted Golden and Red Beet Salad with Aged Goat Cheese recipe below.

Cabbage:  this tender-sweet cabbage is perfect raw in salads, slaws or cooked in your favorite cabbage dishes. 

Green Onions: a versatile vegetable with a mild flavor that can be used in many dishes. This week we have included a potato salad recipe that incorporates green onions.

onions

Broccoli: Need a simple broccoli side dish recipe?  Wash and cut the broccoli into edible bites. Lightly toss in olive oil, lightly salt and put on baking tray so that the flat side of the slice is down, and place the tray in oven for 15 mins on 400F or 425F checking on it.  Last week we included a Roast-Beef and Broccoli Salad with Horseradish Dressing recipe and this week be sure to try the Chicken and Broccoli Cheddar Pocket recipe!

broccoli harvest


Recipes!

Roasted Golden and Red Beet Salad with Aged Goat Cheese Serves 4-6

Ingredients: 

Roasted Beets-

·      2 pounds mixed organic red and golden beets*

·      4-6 ounces lettuce mix

·      6 ounces of Bucheron or other aged goat cheese, room temperature

·      2-4 tablespoons of olive oil

Champagne Vinaigrette-

·      2 tablespoons of champagne vinegar

·      1 tablespoon of finely chopped organic shallots

·      1/4 tablespoon Dijon mustard

·      1/2 teaspoon salt

·      1/4 teaspoon black pepper

·      1/3 cup of extra virgin olive oil  

Instructions: Preheat oven to 400 degrees.  

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap. Individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size. Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified. 

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in vinaigrette dressing and season with salt and pepper. Let stand 30 minutes. Toss lettuce in remaining vinaigrette. Top with roasted beets and goat cheese.    

Recipe from: OrganicAuthority.com    

Weeknight Mushroom and Kale Pasta Serves 3-4  

Ingredients:

·      8 ounces whole-wheat pasta, boiled and drained according to pasta directions

·      1 ounce dried mushrooms

·      2 tablespoons butter

·      2 shallots, diced

·      3 cloves garlic, minced

·      ½ cup white wine

·      2 cups loosely packed kale, with big stems removed and cut into strips *

·      ¾ cup heavy cream (to make this dish “lighter” you can substitute milk for this ingredient)

·      ¼ teaspoon salt

·      Pepper, to taste

·      1/3 cup freshly grated Parmesan cheese

Instructions:   In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).  

In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.  

Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).  

Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.  

Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.  

Recipe from 100 Days of Real Food  

Chicken and Broccoli Cheddar Pockets  

Ingredients:

·      2 c skim milk

·      2 oz cream cheese, cut into 1/2 in cubes ( regular, light, and fat free all work)

·      1 t dijon mustard

·      1-2 cloves of garlic, minced

·      1 1/2 c shredded cheddar

·      salt and pepper to taste

·      5 chicken breast, cooked and diced ( 4 c. chopped chicken)

·      1 large head of broccoli, cut the florets into small pieces ( 4 c. chopped) *

·      14 small flour or whole wheat tortillas or about 7 larger ones  

Instructions:

Preheat oven to 400 degrees.

In a large pot filled with water, place chicken in and boil for 15 minutes or until the chicken is fully cooked. When Chicken is finished cooking, take the chicken out of the boiling water and chop into small chunks.  

Chop broccoli florets into small pieces. Place in microwave safe bowl and microwave for 3 minutes. ( or until broccoli is tender)  

In a small saucepan, add milk and cream cheese. Cook on medium heat stirring frequently. When the milk is hot (not boiling) whisk in the mustard, garlic, salt and pepper. Then add the cheddar cheese. Whisk until it is a creamy consistency and the cheese has completely melted. Turn off the heat.  

In a large bowl, add the chicken, broccoli and cheese sauce. Toss well.    

Place 1/2 c chicken mixture in the center of a tortilla. Fold and roll it up into a burrito.   Place seam side down in a 9×13 baking dish. Bake at 400 degrees for 12 -15 minutes. Serve warm  

Recipe adapted from MB’s Kitchen  

Roasted Fennel with Parmesan Serves 4  

Ingredients: 

·      2 TBS extra virgin olive oil

·      2 Fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved *

·      Salt and pepper to taste

·      ¼ cup freshly shredded Parmesan

Instructions:

 

Preheat the oven to 375 degrees F.  

Lightly oil the bottom of a glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.  

Recipe adapted from Giada De Laurentiis  

Perfect Potato Salad serves 8

Ingredients:  

·      5 pounds Russet Potatoes (about 8 Medium Russets)

·      1-1/2 cup mayonnaise

·      4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)

·      5 whole Green Onions, Sliced Up To The Darkest Green Part *

·      8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

·      1 teaspoon Kosher Salt (more To Taste)

·      1/2 teaspoon Paprika

·      1/2 teaspoon Black Pepper

·      4 whole eggs

Instructions:  

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.  

Recipe from the Pioneer Woman   

 


 

Last Week's Recipes! 

Roast-Beef and Broccoli Salad with Horseradish Dressing serves 4  

Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better.  

Ingredients:  

·      1 1/2 pounds broccoli *

·      2 tablespoons white-wine vinegar

·      1/4 cup drained bottled horseradish

·      2 teaspoons Dijon mustard

·      3/4 teaspoon salt

·      1/8 teaspoon fresh-ground black pepper

·      1/2 cup olive or other oil

·      3 tablespoons sour cream

·      3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips

·      2 1/2 cups halved cherry tomatoes

·      6 spring or green onions including green tops, cut diagonally into thin slices *

Instructions:  

Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.  

In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.  

Recipe from food and wine.com    

Chard with green olives, currants, and goat cheese Serves 4-6   

Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

Ingredients:

·      1 tablespoon extra-virgin olive oil

·      1 pound chard, stems and leaves separated, chopped

·      1/4 teaspoon salt

·      1/4 teaspoon freshly ground pepper

·      1/4 cup chopped pitted green olives

·     1/4 cup currants

·      1/2 cup crumbled goat cheese (2 ounces)

Instructions:

Heat oil in a Dutch oven over medium heat.  Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.  Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.  Stir in olives and currants.  Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.

Recipe from eating well magazine  

Swiss Chard in Dijon Mustard Sauce serves 4

Ingredients:

·      2 1/2 tbsp of olive oil

·      1 large bunch of chopped spring or green onions

·      2 cloves of garlic, finely chopped

·      1/2 pound of sliced mushroom

·      1 bunch of chard, finely shredded (including stems)

·      1 tbsp of Dijon mustard

Instructions:

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4-5 minutes. Add chard, cook and cover over low heat for another 5 minutes until the chard is tender (don’t overcook, the chard should be tender but still crisp). Mix in the mustard and heat for another 2 minutes. Stir and serve immediately.  

Savory Chinese Chicken Salad with Cabbage Serves 4

Ingredients:    

·      1/4 cup sliced almonds  

For the chicken:

·      1 tablespoon low-sodium soy sauce 

·      1/2 teaspoon toasted sesame oil 

·      1 pound skinless, boneless chicken breast halves  

For the salad:

·      1 large head thinly shredded cabbage *

·      1 large carrot, shredded (about 1 cup)

·      3 green onions (white and green parts), thinly sliced (about 1/2 cup)*

·      One 8-ounce can sliced water chestnuts, drained 

·      One 11-ounce can mandarin oranges packed in water or light syrup, drained  

For the dressing:

·      1/3 cup rice vinegar 

·      3 tablespoons low-sodium soy sauce

·      2 tablespoons canola oil

·      2 tablespoons firmly packed dark brown sugar

·      1 1/2 teaspoons chili sauce, such as sriracha

·      1 1/2 teaspoons toasted sesame oil

·      1 clove garlic, minced (about 1 teaspoon)

·      1 teaspoon peeled and minced fresh ginger  

Instructions:   Preheat the oven to 350°F.  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, stirring frequently, 2 to 3 minutes; set aside.  

To make the chicken, combine the soy sauce and sesame oil in a small bowl and brush over the chicken on both sides. Arrange in a baking dish and bake until the juices run clear in the center, 13 to 15 minutes. Remove from the oven, let cool completely, and cut across into 1/4-inch-thick slices.   In a large bowl, combine the salad ingredients and the sliced chicken.  

In a small bowl, whisk together the dressing ingredients. Pour it over the salad and toss to combine. Divide among 4 plates and top each serving with the toasted almonds. This salad will keep in the refrigerator in an airtight container for 1 day. Add the almonds when you serve.  

Recipe from Ellie Krieger  

Super Energy Kale Soup serves 4

This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition and takes little time to prepare.

Ingredients:

·      1 medium onion, chopped

·      4 cloves garlic, chopped

·      5 cups chicken or vegetable broth

·      1 medium carrot, diced into 1/4-inch cubes (about 1 cup)

·      1 cup diced celery

·      2 red potatoes, diced into 1/2-inch cubes

·      3 cups kale, rinsed, stems removed and chopped very fine *

·      2 tsp dried thyme

·      2 tsp dried sage

·      salt and pepper to taste

Instructions:

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.  

Heat 1 TBS broth in a medium soup pot.  

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.  

Add garlic and continue to sauté for another minute.  

Add broth, carrots, and celery and bring to a boil on high heat.  

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.  

Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.  

Recipe from The World’s Healthiest Foods website 

 

*denotes produce item in this week's box

 

 

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