July 25, 2009 - Week 4

This week's CSA box from La Milpa Organica Farm contained the following items:

cooking greens
salad greens
zucchini
cucumber
basil
parsley
tomatoes
green onions
radishes
beans
carrots
purslane

************************** The Recipes **************************

Homemade Chicken Stock:

1 whole organic free-range chicken
4 quarts filtered water
2 T vinegar
1 large onion, coarsely chopped
4 carrots, peeling and coarsely chopped
3 celery sticks, coarsely chopped
6-8 whole peppercorns
3 cloves garlic
1 bunch parsley

Cut chicken into several parts. Place chicken in large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil removing scum that rises to the top. Reduce heat, cover and simmer for 24 hours.

Remove chicken pieces with slotted spoon and set aside. Let cool and then separate meat from other parts. Strain stock into a large bowl and reserve in refrigerator until the fat rises to the top and you can skim it off. Reserve stock in mason jars in refrigerator or freezer.

************ Dog / Cat food ************
Take the chicken bones, skin, some chicken meat and half the carrots and puree in a food processor...the dogs and cats LOVE this! After simmering for 24 hours the bones just fall apart.


Chicken and Rice Soup:

2 quarts chicken stock (recipe above)
1 cup brown rice (cooked in some chicken stock)
1 1/2 cup shredded chicken (from chicken stock)
2 T olive oil
1 onion, diced
2 stalks celery, diced
3 carrots, diced
3 garlic cloves
3 sprigs thyme
2 bay leaves

Combine garlic and thyme in some cheese cloth and tie up with kitchen string. Heat olive oil in large stockpot. Add garlic, onions, celery and cook until just tender. Add salt and pepper. Add stock and bring to boil. Skim off foam that comes to top. Reduce heat and add rice, shredded chicken, herb packet, and bay leaves. Cover and let simmer until for 15 minutes.

Grilled Zucchini Salad with Purslane and Tomato:

Ok, I had no idea what the purslane was but thankfully the people at the farm straighened me out.

This recipe was found at epicurious.com

1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini (1 3/4 to 2 lb total), halved lengthwise
12 oz purslane, thick stems removed (4 cups)
10 oz pear or cherry tomatoes, halved lengthwise

Preparation:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

Make dressing:
Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

Grill zucchini:
Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.

Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.

Zucchini Bread:

Can't get enough of this.


Roasted Beets with Tomatoes, Basil, and Feta:

Saute green beans with onions and garlic: