Ingredient:
What was in the Shares: 2017 Season Week 17, May 10th & 11th

h-rainbow of veggies

What was in the Shares

2017 Season Week 17, May 10th & 11th

Regular “Choice” Share
Broccolini
Carrots
Fava Beans in Pod
Kale, Lacinato
Leeks
Lettuce, Baby Romaine
Strawberries

Larger Share
(no longer available to new members)
Carrots
Cauliflower
Chard
Fava Beans in Pod +
Garlic, Green
Kale, Lacinato
Lettuce, Baby Romaine
Radishes
Strawberries

Companion Bread Type
Plain Sourdough Batard

Extra Fruit Option
The Extra Fruit Option returns in mid-May

Rebecca’s Recipes

Carrots with Black Sesame Seeds
Fresh Strawberry Mousse
Green Garlic and Fresh Thyme Soup
Vegetable Lo Mein
Lemony Buttery Broccoli Amandine

Go to Recipe List by Item
Browse All Recipes by Date Posted
Browse Debbie’s Kitchen Recipe Archive

The Food Director of Food for Change, Chef Rebecca Mastoris has 45 years of food business experience running her own catering business, teaching culinary classes at Bauman College, and co-founding Nourishing Generations – a Santa Cruz County educational non-profit dedicated to educating kids, families, and community members about healthy cooking and eating with whole foods.

What was in the Shares: 2017 Season Week 16, May 3rd & 4th

h-rainbow of veggies

What was in the Shares

2017 Season Week 16

Regular “Choice” Share
Carrots
Cauliflower
Chard
Fava Beans in Pod
Garlic, Green
Kale, Lacinato
Lettuce, Baby Romaine
Strawberries

Larger Share
(no longer available to new members)
Broccoli
Carrots
Chard
Fava Beans in Pod
Garlic, Green
Kale, Lacinato
Lettuce, Baby Romaine
Strawberries

Companion Bread Type
Whole Wheat Sourdough with Sesame Seeds

Extra Fruit Option
The Extra Fruit Option returns in mid-May

Rebecca’s Recipes

Carrots with Black Sesame Seeds
Fresh Strawberry Mousse
Green Garlic and Fresh Thyme Soup
Vegetable Lo Mein
Lemony Buttery Broccoli Amandine

Go to Recipe List by Item
Browse All Recipes by Date Posted
Browse Debbie’s Kitchen Recipe Archive

The Food Director of Food for Change, Chef Rebecca Mastoris has 45 years of food business experience running her own catering business, teaching culinary classes at Bauman College, and co-founding Nourishing Generations – a Santa Cruz County educational non-profit dedicated to educating kids, families, and community members about healthy cooking and eating with whole foods.

What was in the Shares: 2017 Season Week 15, April 26th & 27th

h-rainbow of veggies

What was in the Shares

2017 Season Week 15

Regular “Choice” Share
Carrots
Chard
Fava Beans in Pod
Garlic, Green
Kale, Lacinato
Leeks
Lemons, Meyer
Lettuce, Baby Romaine

Strawberries

Larger Share
(no longer available to new members)

Broccoli
Carrots
Chard
Fava Beans in Pod
Garlic, Green

Kale, Lacinato
Leeks
Lettuce, Baby Romaine
Parsnip

Strawberries
Turnips, White

Companion Bread Type
3-Seed Whole Wheat Sourdough

Extra Fruit Option
The Extra Fruit Option returns in mid-May

Rebecca’s Recipes

Carrots with Black Sesame Seeds
Fresh Strawberry Mousse
Green Garlic and Fresh Thyme Soup
Vegetable Lo Mein
Lemony Buttery Broccoli Amandine

Go to Recipe List by Item
Browse All Recipes by Date Posted
Browse Debbie’s Kitchen Recipe Archive

The Food Director of Food for Change, Chef Rebecca Mastoris has 45 years of food business experience running her own catering business, teaching culinary classes at Bauman College, and co-founding Nourishing Generations – a Santa Cruz County educational non-profit dedicated to educating kids, families, and community members about healthy cooking and eating with whole foods.

Cold Carrot Orange Soup

Ingredients:
2 tablespoons butter
¼ cup almonds, coarsely chopped
8 carrots, coarsely chopped (6 cups)
2 bay leaves
2 whole cloves
1–inch piece stick cinnamon
Juice of 4 oranges
1 cup heavy cream or coconut milk

Directions:
1. In a large pot melt the butter. Add the almonds, onions, carrots, and sauté until the carrots start to become tender. Add water to cover, the bay leaves, cloves, and cinnamon stick. Simmer, partially covered, for about 15 minutes, or until the carrots are soft.
2. Allow the carrot mixture to cool. Remove the bay leaves, cloves, and cinnamon stick.
3. Blend the carrot mixture with orange juice and cream in a blender. Dilute to a good consistency with more orange juice, if desired.
4. Chill thoroughly. Taste, season and serve garnished with a dash of thick cream or coconut milk.

Serves 6

Fresh Strawberry Mousse

By Julie Jordan from Cabbagetown Cafe

Ingredients:
½ cup honey (if your honey has crystallized, heat it until it is liquid)
2 cups fresh strawberries, stemmed
15-16 ounces ricotta cheese (about 2 cups)
½ teaspoon vanilla
½ cup heavy cream or coconut milk

Directions:
1. Measure all the ingredients into the blender and blend until smooth. Taste for seasoning – I like to add about 1 teaspoon lemon zest to this.
2. Pour into serving glasses and chill.

Serves 6

Johnny Appleseed Cake

Thank you to Julie Jordan for this recipe, and the many others she has created over the years.

Ingredients:
3-4 apples, diced
2 cups whole wheat pastry flour
1 teaspoon cinnamon
½ teaspoons freshly grated nutmeg
¼ teaspoon cloves
1 cup raisins
1 cup coarsely chopped walnuts
½ cup butter
2/3 cup honey
2 teaspoons baking soda

Directions:
1. Put the chopped apples in a medium-size pot with 2 tablespoons water. Simmer, covered, for about 30 minutes, or until the apples have become thick applesauce. Measure out 1½ cups and return it to the pot to keep it warm.
2. Mix together the flour and spices, raisins, and walnuts in a mixing bowl.
3. Melt the butter in a small saucepan, mix in the honey then stir into the dry ingredients.
4. Stir the baking soda into the hot applesauce in the pot – be prepared, this will foam up in a spectacular fashion. Add to the batter in the bowl, mix thoroughly and pour into a well-buttered 9-inch square cake pan.
5. Bake in a preheated 325 degree F. oven for about 40 minutes, until a knife inserted in the center comes out clean.

Makes 1 9-inch square cake, serves 8

Mustard Greens with Ginger, Cilantro, and Rice

Ingredients:
2 bunches mustard greens, or 1 bunch chard and 1 bunch greens, coarse stems removed
3 tablespoons olive oil
1 onion, diced
¼ cup rice
2 tablespoons finely chopped ginger
1 teaspoon cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
Sea salt

Directions:
1. Wash the mustard greens, and chard if using. Chop, but don’t dry, them.
2. Heat oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes then add the cilantro and chopped greens. Sprinkle with 1 teaspoon salt. Cover the pan and cook until the volume has reduced, 10-15 minutes.
3. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 20 minutes – there should be ample liquid in the pot, but check once or twice to make sure there is no sticking on the bottom. If the pan seems dry, add a little water.
4. Cook until the greens are really tender, 25-30 minutes total. Serve warm or at room temperature.

Serves 4-6

Vegetable Lo Mein

Ingredients:

Sesame Garlic Sauce:
8 cloves garlic, chopped
1-inch piece ginger, peeled and finely chopped
½ cup peanut butter
4 teaspoons toasted sesame oil
¼ cup rice vinegar, or juice of 1 lemon
¼ cup tamari or soy sauce
¼ teaspoon cayenne or less to taste

Lo Mein:
½ pound whole wheat spaghetti
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
2 carrots, grated
¼ cup finely chopped chives or scallions
1 cup toasted almonds

Directions:
1. First prepare the sauce – whisk together the garlic, ginger, peanut butter, sesame oil, vinegar or lemon, tamari, and cayenne. Set aside.
2. Cook the spaghetti according to the package instructions. Set aside.
3. To prepare the vegetables – steam or blanch the broccoli and cauliflower for about 5 minutes, until just tender. Heat the oil in a medium-size pan and sauté the cooked vegetables and grated carrots until well combined, about 1 minute.
4. In a large paste cooking pot, mix together the vegetables, scallions, cooked pasta, and sauce. Heat for about 3-4 minutes, until it’s piping hot. Taste for seasoning.
5. Sprinkle with almonds to serve.

Serves 4

What was in the Shares: 2017 Season Week 12, April 5th & 6th

h-rainbow of veggies

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What was in the Shares

2017 Season Week 12

Regular “Choice” Share
Broccoli
Carrots
Cauliflower *
Chard
Garlic, Green
Kale, Lacinato
Lemons, Meyer
Lettuce
, Baby Romaine
Oranges, Navel **

Larger Share (no longer available to new members)
Beets, Red
Broccoli
Carrots
Cauliflower *
Chard
Garlic, Green
Kale, Lacinato
Leeks
Lemons, Meyer
Lettuce, Baby Romaine
Oranges, Navel **

* Organically grown by Lakeside Organic Gardens
** Organically grown by Twin Sisters Farm

Companion Bread Type
Whole Wheat Sourdough with Pumpkin Seeds

Extra Fruit Option
The Extra Fruit Option returns in mid-May

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Rebecca’s Recipes

Week 12 Recipes

Greek Spinach
Fresh Thyme and Green Garlic Soup
Greek Leek and Rice Salad
Mustard Flavored Celeriac and Sweet Red Peppers

Go to Recipe List by Item
Browse All Recipes by Date Posted
Browse Debbie’s Kitchen Recipe Archive

Chef Rebecca Mastoris has 45 years of food business experience. The Food Director of Food for Change, she has had her own catering business, taught culinary classes for 8 years at Bauman College, and is co-founder of Nourishing Generations – a Santa Cruz County educational non-profit dedicated to educating kids, families, and community members about cooking and eating a healthy whole foods diet.

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Greek Spinach

Ingredients:
2 pounds spinach, rinsed well
Handful of fresh oregano
2 green garlic, minced
Juice of 1 lemon
Olive oil to moisten
Sea salt and freshly ground pepper, to taste
Chopped scallions for topping

Directions:
1. Blanch the spinach in a pot of boiling water for about 1 minute. Remove immediately and rinse under cold water. Press out the excess moisture then chop.
2. Mix the oregano and garlic in a large bowl sprinkled with a splash of olive oil. Add the lemon juice and a splash more olive oil, if desired. Toss and taste for salt and freshly ground pepper.
3. Either turn the mixture into a heated skillet for a couple minutes, stirring, until heated through, or refrigerate until needed.
4. Top with chopped scallions to serve.

Makes 4 servings