Consumer Support Agriculture (CSA) Experience

August 1, 2009 - Week 5

2009-08-03T12:02:00.000-07:00

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

cooking greens
salad greens
zucchini
cucumber
basil
parsley
dill
tomatoes
green onions
carrots
witch-hazel

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

Homemade Chicken Stock and Chicken Rice Soup

see last week's posting for recipes

Zucchini and Greens Quiche

1 whole wheat pie crust
4 cups coarsely chopped greens (kale, collards, spinach, etc.)
1 T olive oil
1 onion, diced
3 cloves garlic, minced
2 zucchini, diced
salt/pepper
1 t. herbs de Provence
2 large eggs
1 c. crumbled feta cheese
1/2 cup organic half/half
1/2 t. salt

Preheat oven to 375. Bring a large pot of water to a boil. Add the greens, stir to submerge and cook for about 3 minutes, until tender and bright green. Drain and set aside. Sqeeze as much water out as you can.

Heat oil in a saute pan. Add onions and garlic ans saute over medium heat. Season with salt/pepper and herbs de Provence. Add zucchini. Cook until just tender. Remove from heat and set aside.

Break the eggs into a bowl and beat lightly. Add the feta, half and half, salt, onion mixture, and greens. Stir to mix and pour into prepared pie crust. Bake 40-45 minutes and cool for 10-15 minutes.

Chicken Salad

Mix shredded chicken with mayo (homemade is best), dill, relish, green onions, celery, mustard, salt and pepper.

Zucchini Bread:

1 1/2 c. whole-wheat flour
1 1/2 c. unbleached all purpose flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
4 eggs
3/4 c. dehydrated cane juice (Rapadura)
1/4 c. agava nector
2/3 c. vegetable oil
3 c. grated zucchini
2 tsp. vanilla
1 c. chopped walnuts

Preheat oven to 350 degrees. Combine all dry ingredients in a medium-sized bowl and mix well. In a large mixing bowl, beat the eggs with the sugar until foamy. Add oil, zucchini, and vanilla and beat to combine.
Stir dry ingredients into wet ingredients and stir until combined. Batter will be thick and a little lumpy. Stir in walnuts and combine.
Pour into greased loaf pan and bake for 45-60 minutes, or until toothpick comes out clean.
(Optional, mix grated zucchini with grated carrots).

July 25, 2009 - Week 4

2009-07-27T19:20:00.000-07:00

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:

July 18, 2009 - Week 3

2009-07-20T07:00:00.000-07:00

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

cooking greens
salad greens
zucchini
cucumber
basil
lavender
tomatoes
green onions

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

Zucchini-Basil Soup:

1 1/2 lb summer squash
1 chopped onion
3 garlic cloves, chopped
1/4 cup olive oil
3-4 cups stock or water
1/3 cup packed basil leaves

Coarsely chop the squash.
Cook the onion and garlic in oil in a heavy saucepan, about 5 minutes. Add the chopped zucchini
and 1 tsp salt and cook, stirring occasionally, 5 minutes. Add 3 cups of the stock or water and
simmer, partially covered, until tender, about 15 minutes. Purée the soup with the basil in a blender or submersion blender.
Add more stock if too thick. Season the soup with salt and pepper.

Black beans, Corn, and Greens:

1 tsp of olive oil
1-15oz can of black beans
1 cup of frozen or canned corn
2 cloves of chopped garlic
1/2 onion, chopped
2 heaping handfuls of cooking greens
Juice of half a lime
1 tbsp cumin

Heat olive oil in a small saucepan and add in onions and garlic.
Sauté for about five minutes or until your onions are translucent.

Add black beans (along with the liquid) and cumin and cook until the beans are heated through.
Stir in the greens, corn and lime juice and cook for about five more minutes or until the greens have wilted down.

Black beans, Corn, and Pasta:

2 cups small seashell pasta
1/3 cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
3-4 ears of fresh corn (cut from the cob)
3 tomatoes, chopped
1 bell pepper, chopped
1 small red onion, diced
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes (optional)
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.

Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, bell pepper, onion, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
Chill salad in refrigerator until ready to serve.

July 11, 2009 - Week 2

2009-07-12T17:13:00.000-07:00

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

Broccoli
Onions
Tomatoes
Big bag of cooking greens
Big bag of salad greens
Zucchini
Cucumber
Carrots

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

Zucchini Bread:

3/4 c. whole-wheat flour
3/4 c. unbleached all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 eggs
1/2 c. brown sugar
1/3 c. vegetable oil
1 1/2 c. grated zucchini
1 tsp. vanilla
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Combine all dry ingredients in a medium-sized bowl and mix well. In a large mixing bowl, beat the eggs with the sugar until foamy. Add oil, zucchini, and vanilla and beat to combine.
Stir dry ingredients into wet ingredients and stir until combined. Batter will be thick and a little lumpy. Stir in walnuts and combine.
Pour into greased loaf pan and bake for 45-60 minutes, or until toothpick comes out clean.
(Optional, mix grated zucchini with grated carrots).

Sauted vegetables over Rice:

Cook a few cups of brown rice.
In a medium saucepan, heat 3T olive oil (sprinkle red pepper flakes in oil if desired). Saute 1 diced onion and 4 garlic cloves. Season with salt and pepper. Add 1 bell pepper, chopped. Cook until tender. Add 2 large handfuls of cooking greens, cover for 1 minute. Remove lid and stir. If anything sticks, add a small amount of water. Cook until all the vegetables are cooked. Serve over the brown rice and drizzle with organic tamari.

Summer Squash Pasta:

Cook a pound of organic, whole-wheat penne pasta.
In a large saucepan, heat 3T olive oil (sprinkle red pepper flakes in oil if desired). Saute 1 diced onion and 4 garlic cloves. Season with salt and pepper. Cook for 3 minutes. Add 2 cups (approximate) of squash (use a mixture of varieties and slice horizontally) and 1 cup of shitake mushrooms (sliced). Season with salt and add some Herbs de Provence. Cook until vegetables are tender. Add 1 15 oz. can of organic diced tomatoes and 1 15 oz. can of tomato sauce. Season to taste and continue cooking on low heat (simmering). Add 1 can of white kidney beans and add pasta when done cooking (retain some of the pasta cooking liquid). Add pasta cooking liquid if sauce is too thick. Serve with grated parmesean cheese.

Roasted Broccoli and Asiago:

1 large head of broccoli
2 ounces Asiago cheese
2 Tablespoons olive oil
salt/pepper to taste

Preheat the oven to 400 degrees. Cut the main stems off the broccoli leaving about 2 inches. Cut each “crown” into quarters lengthwise. Toss the broccoli with the olive oil in a large bowl. Seaon with salt/pepper. Spread it out on a baking sheet. Roast for about 20 minutes until it is just beginning to brown. Meanwhile, grate the Asiago cheese in the bowl used to toss the broccoli. Toss the roasted, hot broccoli with the Asiago.

Vegetable Fried Rice:

2 T Peanut Oil (or Olive Oil)
red pepper flakes (optional)
1 onion, diced
2 garlic cloved, diced
1 large carrot, diced
1 red pepper, diced
2 organic eggs
1 large broccoli stalk, cut into florets
2 c. cooked brown rice
1/4 c. water
1 T toasted seasame oil
3 T tamari

Heat oil in saucepan. Add red pepper flakes to oil if using. Add onion, garlic, carrots, and red pepper and saute for 2-3 minutes. Beat eggs in a bowl and add to vegetables stirring together to scramble eggs. Add broccoli, rice, water, oil, and tamari. Cover and steam for 5-7 minutes. Serve.

July 4, 2009 - Week 1

2009-07-05T17:56:00.001-07:00

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

Cucumbers
Zucchini
Beets
Big bag of cooking greens
Big bag of salad greens
Radishes
Green onions

I also purchased these items from the farmer's market:
Corn
Green beans
Broccoli
Mushrooms
Eggs
onions
garlic
tomatoes

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

Frittata:

Turn on broiler to high. Heat olive oil in a small saucepan (the pan will be transferred to the oven so make sure it’s oven safe). Add some red pepper flakes to infuse the oil. Sauté onions, garlic, and mushrooms for a few minutes. Add 2 large handfuls of cooking greens, chopped. Cook until vegetables are tender. Scramble 3 eggs in a small bowl and season with salt and pepper. Mince 2 garlic cloves into the eggs. Add the eggs to the saucepan. Sprinkle with grated parmesan cheese. Transfer to the oven and let finish cooking under the broiler for a few minutes until eggs are set.

3 Vegetable Dinner:

On a small sheet of aluminum foil place a pat of butter, an ear of corn, and sprinkle with salt and pepper. Wrap tightly and cook on grill for 10 minutes.
Blanch green beans in salted water. Remove from boiling water and submerge in ice water. On a larger sheet of aluminum foil drop drained beans. Drizzle with olive oil, salt, and pepper. Wrap tightly and cook on grill for 5 minutes.
Boiled beets for 30 minutes and then removed skins. Slice thinly, drizzle with olive oil and a fig and vanilla vinegar. Season with salt and pepper.

Zucchini Bread:

Made a loaf of Zucchini bread. This used up about 2 zucchini's. It's going fast so may need to make another loaf.

Lots of Salads:

In our salads this week we are using the salad greens, carrots, green onions, tomatoes, radishes, and beets.

Breakfast with greens:

Add a small amount of water to a small saucepan. Bring water to a simmer. Add a large handful of cooking greens and cover for 2 minutes. Remove lid. Crack an egg over the top of the greens, season with salt and pepper, cover and cook again until egg is cooked but yolk is still runny.
Serve with a piece of zucchini bread.

Pasta with Broccoli:

Bring 6 cups of water to a simmer and add 3 vegetable bullions cubes and dissolve well (or just use 6 cups of vegetable stock, also bring to a simmer).
Heat 2 T of olive oil in a large saucepan. Add red pepper flakes to oil if desired. Chop ½ onion and add to saucepan, cook until translucent. Add 3 garlic cloves, chopped. Add I head of broccoli (including stems), cut into small florets and stems cut into small pieces. (I sometimes add peas and carrots as well). Season with salt and pepper. Cook until broccoli is just barely tender. Pour stock into saucepan with vegetables and add 1 pound whole wheat spaghetti pasta broken in thirds. Stir well so pasta doesn’t stick together. Cover, reduce heat to low and cook for 20 minutes stirring occasionally. Grate parmesan cheese over the top and serve.