Farm News

Caramelized Beans, Onions and Peppers

sweet peppers
Caramelized Beans, Onions and Peppers
 
April says: This recipe makes a lot of sauce, so don’t hesitate to double the quantity of sweet peppers and onions if you want a lighter dish.
Recipe by:
Cuisine: Vegetarian

Ingredients
  • 1 pound fresh green beans, trimmed and cut to 2-3″ lengths
  • ¼ cup tamari or soy sauce
  • ½ cup peanut butter or other nut butter
  • 1 TBLS toasted sesame oil
  • 1 hot pepper diced fine (use a variety suited to your tolerance for heat)
  • 2 TBLS cooking oil
  • 1 medium-size sweet frying pepper, sliced into ¼” strips
  • 1 medium-size sweet onion, sliced into ¼” strips

Instructions
  1. Add green beans to boiling, salted water and cover. Cook 3 minutes, then drain well, pressing between towels to remove excess water. Heat oil in a large frying pan on medium high heat. Add minced hot pepper and cook for 1-2 minutes. Add sweet frying pepper and onion and stir often for 5-8 minutes or until onions are translucent. Add green beans, cook for 3 minutes or until all vegetables are fork tender.
  2. While vegetables cook, mix the dressing. In the bottom of a serving dish or medium sized mixing bowl, stir together tamari, nut butter and sesame oil with a fork until uniform in consistency.
  3. Once the vegetables are cooked, carefully pour the green bean mixture into the serving bowl and stir to coat.

 

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Lemon-Dill Green Beans

Lemon-Dill Green Beans
 
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Adapted from a recipe posted on Eatingwell.com. The lemon-dill sauce is delicious on anything from poached salmon to hot potatoes and cold green salads, steamed asparagus to freshly sliced heirloom tomatoes.
Recipe by:

Ingredients
  • 1 pound green beans, trimmed
  • 4 teaspoons chopped fresh dill
  • 1 tablespoon minced red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions
  1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
  2. While the beans cook, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

 

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Pork Chops with Grilled Plums and Sweet Onions

Pork Chops with Grilled Plums and Sweet Onions
 
Thanks to CSA members Karen and Casey Puyleart for this recipe and for all the (sight unseen) ways they contribute to the AJF community. For the record, I wouldn’t hesitate to double the sweet onion/plum mix and eat it all by itself.
Cuisine: main course, meat

Ingredients
  • 4-5 pork chops from a well-loved pig
  • ¼ to ½ tsp sea salt & black pepper, each
  • ½ a sweet onion, cut into slices
  • 5 or so plums, pitted and cut in half
  • 1 tbsp ginger, minced
  • 1 tsp of coriander
  • ½ teaspoon dried mustard
  • 1 tbsp cider vinegar
  • 2 tbsp coconut oil, divided

Instructions
  1. Heat the grill to approximately 470 degrees. Sprinkle the chops with salt and pepper and place them on the grill. Melt coconut oil into a heated saucepan, about 2 teaspoons. Once melted, remove pan from heat and toss in ginger, coriander, vinegar, and mustard, then stir. Remove mixture from pan and set aside for now. Save pan to use for onions (below).
  2. While pork chops are cooking, brush the plums and onions with coconut oil. Place plums on the grill and turn once, approximately 5 minutes total. Keep an eye on the plums and chops so they don’t burn. Toss some coconut oil and the onions into pan and cook until soft. Once plums are done, slice in half and put them in the pan with the onions as well as the spice mixture and mix thoroughly.
  3. Serve the plums and onions over the pork chops. Note: use a refined coconut oil for a more neutral flavor.

 

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Cilantro Coleslaw

Cilantro Coleslaw
 
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Recipe by:

Ingredients
  • 1 bunch of cilantro, chopped
  • 1 lime (zest and juice)
  • ½ cup organic whole milk yogurt, plain
  • ½ cabbage sliced in small pieces
  • 2 carrots, shredded (optional)
  • 1 jicama or kohlrabi peeled and julienned
  • 5 green onions, chopped
  • ½ cup homemade mayonnaise
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions
  1. In a food processor throw in almost all of the cilantro (save some to toss into salad later), the lime zest and juice, and the yogurt.
  2. Put the mixture in a large bowl and whisk in the mayo.
  3. Toss in the veggies and mix thoroughly.
  4. Stir in the remaining cilantro. Serve!

 

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Merlot-Braised Rhubarb

Merlot-Braised Rhubarb
 
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Recipe by:

Ingredients
  • 1-1/2 to 2 lbs fresh rhubarb stalks, cut into 3-inch long pieces. If you have thicker stalks, cut each piece in half lengthwise as well.
  • ½ cup merlot
  • ¼ cup raw honey
  • 2 tbsp fresh mint, minced

Instructions
  1. Preheat the oven to 375 degrees. Slice up the rhurbarb and arrange in a 13×9 baking dish. Whisk the honey into the merlot until fully dissolved and pour all over the rhubarb. Sprinkle the mint over the top.
  2. Cook the rhubarb in the oven until tender but not mushy – about 12 minutes. Remove and use a slotted spoon to transfer the rhubarb to a shallow serving bowl.
  3. Collect all of the juice from the pan into a small sauce pan. Bring to a boil and simmer for about 5 to 6 minutes until reduced by half. Transfer to a heat-safe prep bowl.
  4. To serve as a side dish, arrange on a plate and drizzle a spoonful of the syrup over top. If you like, you can add a little more finely chopped mint for garnish. Or, if you would like to try it for dessert – serve over some coconut milk that has been frozen in the ice cream maker and then drizzle a spoonful of warm syrup over top.

 

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Creamed Turnip Greens

Creamed Turnip Greens
 
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Recipe by:

Ingredients
  • 1 bunch turnip greens (from about 1 lb worth of fresh turnips), chopped or torn into large pieces
  • ½ can coconut milk
  • 6 tbsp apple cider vinegar, or to taste
  • 1-1/2 tsp Frank’s Red Hot, or to taste (use any cayenne pepper sauce)
  • 1 tbsp coconut oil

Instructions
  1. Start with a deep sided frying pan on low heat.
  2. Melt the coconut oil, then toss in the turnip greens. Cook, stirring occasionally, for a few minutes until they start to wilt slightly. Pour in the coconut milk and mix everything well.
  3. Add in the half the vinegar and half of the pepper sauce. Stir everything up and let cook for another 2~3 minutes.
  4. Check the taste, and add more vinegar and pepper sauce, mixing well after each addition, until you are happy with the “zing.” Cook for a couple of minutes longer to get the flavors blended, then serve warm.

 

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Care of Leafy Greens

Care of Leafy Greens

It is a misconception that all crops want hot, dry weather.  Leafy greens prefer cool, mildly wet weather and tend to taste spicy or bitter when subjected to extended hot, dry spells that are typically of summer.

We always package our leafy green crops in bags.  This is because these crops are 80-90% water by weight.  Once cut from their roots, the plants have a very limited supply of water to keep cell walls rigid (i.e. crisp).  If you leave your greens in a hot car, or on the counter or even in the fridge in an open bag, they will quickly wilt.  The large surface area of leaf crops allows for water to be rapidly pulled out from the plant.  So be diligent and keep your greens in bags, with the tops shut, out of hot weather.

If your greens wilt, they are not bad or un-edible.  Please don’t throw them out.  Remove any damaged, brown leaves.  Fill a bowl or sink with ice cold water (out of direct sun) and allow your greens to soak for up to one hour.  If you are in a rush, just give them a good, ice cold dunking. Then lightly shake off excess water (a little water on your leaves is a good thing) and put in a plastic bag in the fridge.  Make sure the bag opening is folded over or twist tied shut.  Hooray for osmosis!

Alternately, if your greens have been prematurely wilted you can simply eat them that day.  Wilting with heat in a frying pan is really no different than drying herbs on a counter.  Time and heat are just used in different proportions.  Regardless of the amounts of time or heat your leafy greens have been exposed to (within reason, obviously- nothing should be slimy or smell off) they are entirely edible raw or cooked, there is absolutely nothing ‘wrong’ with them.  The only thing we need change is our mindset.
 

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Slow Cooked Fennel

Slow Cooked Fennel
 
“This makes me think of Italy…I’m not sure it is the most groundbreaking recipe, but every time I make it it meets with riots of approval and high-fives across the table (even from people who claim to be fennel haters.)” Anna Jones
Recipe by:
Serves: Serves 4

Ingredients
  • 4 small fennel bulbs
  • 4 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • a good pinch of crushed red pepper flakes or ½ a crumbled dried chile
  • sea salt and freshly ground pepper
  • 1 tablespoon agave syrup or unrefined sugar
  • 1 clove garlic, peeled and very finely chopped
  • a small bunch of fresh dill or fennel tops, roughly chopped
  • grated zest of 1 unwaxed lemon

Instructions
  1. Start with the fennel bulbs. First, cut off the leafy top, reserving a few fronds for later. Slice off the bottom of the root and remove the tough outer layer, making sure the base is still holding everything together; then cut each bulb lengthwise into ¾-inch slices.
  2. Heat the olive oil in a large frying pan over high heat and add a layer of sliced fennel. Don’t crowd the pan; just leave it for a few minutes until one side has turned golden brown. Use tongs to turn the slices over and cook on the other side for a few minutes, until golden, then remove from the pan. Ad a bit more olive oil if needed and repeat the process with the rest of the fennel.
  3. Once all the fennel is golden and has been removed from the pan, reduce the heat and put in the fennel seeds, dried chile, and plenty of salt and pepper.
  4. Add the agave syrup or sugar and allow to cook, stirring for a minute or two and adding a little oil if needed.
  5. Now put all the cooked fennel back into the pan and cook over medium heat to caramelize gently.
  6. Once the fennel is caramelized and tender, (about 5 minutes), turn off the heat and stir in the garlic.
  7. Place on a serving plate and scatter dill or fennel tops, and lemon zest over the top.

 

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Berry Rhubarb Ginger Salsa

Strawberry Rhubarb Ginger Salsa
 
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Thanks to long time CSA members Karen and Casey for allowing us to post some of your delicious recipes this year! Find more great meal ideas at: Purely Primal.
Recipe by:

Ingredients
  • 1 lb fresh strawberries
  • diced 3 stalks rhubarb (about 5 inches long), cut lengthwise into strips and then diced
  • ½ jalepeño chile, seeded and minced
  • zest and juice of one lime
  • 1-inch piece fresh ginger, minced
  • ¼ cup fresh cilantro, finely chopped

Instructions
  1. Combine all of the ingredients in a large bowl. Make sure to mince the ginger and jalepeño up very fine to avoid any single bit being too strong.
  2. Mix everything well, then let sit in the refrigerator for at least an hour to let the flavors blend.
  3. Stir again before serving along side some grilled chicken or on top of some simple grilled tuna.

 

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Rhubarb Salad Dressing

Rhubarb Salad Dressing
 
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Thanks to the chefs at 360 Kitchen & Bar for sharing their recipe. This is a nice salad dressing which will work well with any spring greens, pea shoots, or basic romaine. 360 Kitchen & Bar drizzles the rhubarb dressing over a plate of spinach.
Recipe by:
Serves: 1 pint

Ingredients
  • ½ lb. rhubarb (about 4 large stalks) cut in ¼” slices
  • 2 Tbsp. dijon mustard
  • 4 Tbsp. honey (or more to taste)
  • ¼ cup Raspberry wine vinegar
  • 1 cup avocado, grape seed, safflower or other light flavored oil
  • Salt and Pepper to taste
  • 2 tsp Poppy seeds

Instructions
  1. Saute rhubarb in a small skillet until soft, stirring often.
  2. Puree cooked rhubarb and all remaining ingredients except poppy seeds in a food processor until smooth.
  3. Add salt and pepper to taste.
  4. Pour into a glass container and stir in poppy seeds.

 

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