Hello CSA Member,
Hope you all are continuing to enjoy your bounty of weekly vegetables. The summer heat seems to have finally arrived. We are trying to stay cool here. It is time to heat up the grill and steam vegetables or prepare a simple salad. Check out the NY Times for The Minimalist, 101 Simple Salads for the Season. Here you will find suggestions for 101 simple salad recipes and salad dressings.
http://www.nytimes.com/2009/07/22/dining/22mlist.html?scp=1&sq=101%20simple&st=cse
Stay Cool,
Sherri
So, try something new with your salad this week and stay COOL!
Monday, July 27, 2009
Wednesday, July 22, 2009
Week 8 - Beautiful Corn and a Few Tomatoes
Hello CSA Members,
Love the bounty this week. I have really enjoyed the small samples of vegetables as they begin to come in. Now I think we have a nice supply of corn and a good beginning for tomatoes. YUM! I was a bit relieved to not have cauliflower this week. For the couple of people that left me your cauliflower, 4 year old Jack down the street LOVES Cauliflower so I passed those on to Jack!!! I hope that all of you are enjoying your vegetables. It feels a bit like Christmas as I peek into the box each week.
Blueberries are still available however, I am sorry to say, the price has increased to $5.00 per pint. They are organic berries grown at Pleasant Hill Farms in Allentown, PA. Place any orders for blueberries by 9PM Saturday evening. I have asked for pricing in bulk as I had hoped better pricing could be established.
Thanks to all for sharing recipes. Check out www.chocolateandzucchini.com and www.101cookbooks.com. At both websites, you may search by ingredient. They have recipes here for Chocolate and Zucchini Cake and Zucchini Bread.
Enjoy your week. Sherri
Love the bounty this week. I have really enjoyed the small samples of vegetables as they begin to come in. Now I think we have a nice supply of corn and a good beginning for tomatoes. YUM! I was a bit relieved to not have cauliflower this week. For the couple of people that left me your cauliflower, 4 year old Jack down the street LOVES Cauliflower so I passed those on to Jack!!! I hope that all of you are enjoying your vegetables. It feels a bit like Christmas as I peek into the box each week.
Blueberries are still available however, I am sorry to say, the price has increased to $5.00 per pint. They are organic berries grown at Pleasant Hill Farms in Allentown, PA. Place any orders for blueberries by 9PM Saturday evening. I have asked for pricing in bulk as I had hoped better pricing could be established.
Thanks to all for sharing recipes. Check out www.chocolateandzucchini.com and www.101cookbooks.com. At both websites, you may search by ingredient. They have recipes here for Chocolate and Zucchini Cake and Zucchini Bread.
Enjoy your week. Sherri
Sunday, July 12, 2009
Week 7 - Blueberries for Sale this week
Hello CSA Members,
- BLUEBERRIES FOR SALE - If anyone would like to purchase freshly picked organic blueberries, they are available for $4.00 per pint. Send an email with your order request to Orders@Breakawayfarms.net. Indicate Wayne CSA in the subject line. These berries are organically grown berries from Pleasant Hill Farm, Allentown PA. They will be ready with the regular Wednesday vegetable pickup and bring your payment when you collect the berries. The berries will be available for us to purchase for the next few weeks.
- TIME CHANGE FOR PICKING UP VEGETABLES - The pick up time for the vegetables is changing to anytime after 5PM on Wednesdays due to the farmer's schedule. The delivery has been running late the last couple of weeks. Thank you for understanding.
THANK YOU SIMONE LAU for the recipe listed below and for the reference to www.101cookbooks.com This is a great vegetarian website that also allows you to search by ingredient. Check it out.
CAULIFLOWER-TOMATO-FETA GRATIN
Ingredients: cauliflower, garlic cloves, onion, 5 tomatoes, oregano, honey, capers, 4oz crumbled feta, 1/2 lemon, swiss chard(not required)
Break cauliflower down into small florets & steam for 5 minutes.
Saute 1 chopped onion & 2 garlic cloves, minced until tender. Add swiss chard if you have it (washed, stems removed & then chopped) and five tomatoes (chopped & seeded) and a little oregano. Cook until the tomatoes are tender & the juices have evaporated (about 7 minutes). Add 1 tsp honey & 1 TBSP capers (rinsed), season with salt & pepper.
Put the tomato sauce in a baking dish. Add the steamed cauliflower on top, squeeze the juice of 1/2 lemon over everything and mix slightly. Top with 4 oz crumbled feta. Place under a broiler until the cheese & cauliflower are slightly browned.
Enjoy your week and I will see you on Wednesday.
Sherri
- BLUEBERRIES FOR SALE - If anyone would like to purchase freshly picked organic blueberries, they are available for $4.00 per pint. Send an email with your order request to Orders@Breakawayfarms.net. Indicate Wayne CSA in the subject line. These berries are organically grown berries from Pleasant Hill Farm, Allentown PA. They will be ready with the regular Wednesday vegetable pickup and bring your payment when you collect the berries. The berries will be available for us to purchase for the next few weeks.
- TIME CHANGE FOR PICKING UP VEGETABLES - The pick up time for the vegetables is changing to anytime after 5PM on Wednesdays due to the farmer's schedule. The delivery has been running late the last couple of weeks. Thank you for understanding.
THANK YOU SIMONE LAU for the recipe listed below and for the reference to www.101cookbooks.com This is a great vegetarian website that also allows you to search by ingredient. Check it out.
CAULIFLOWER-TOMATO-FETA GRATIN
Ingredients: cauliflower, garlic cloves, onion, 5 tomatoes, oregano, honey, capers, 4oz crumbled feta, 1/2 lemon, swiss chard(not required)
Break cauliflower down into small florets & steam for 5 minutes.
Saute 1 chopped onion & 2 garlic cloves, minced until tender. Add swiss chard if you have it (washed, stems removed & then chopped) and five tomatoes (chopped & seeded) and a little oregano. Cook until the tomatoes are tender & the juices have evaporated (about 7 minutes). Add 1 tsp honey & 1 TBSP capers (rinsed), season with salt & pepper.
Put the tomato sauce in a baking dish. Add the steamed cauliflower on top, squeeze the juice of 1/2 lemon over everything and mix slightly. Top with 4 oz crumbled feta. Place under a broiler until the cheese & cauliflower are slightly browned.
Enjoy your week and I will see you on Wednesday.
Sherri
Wednesday, July 1, 2009
Week 5 What to do with the Cauliflower?
Hello All,
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
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