Recipes

Serves 4

A trio of sensations – sweet, sour, and salty – a host of exotic flavors come together.

2/3 cup pear nectar
¼ cup seasoned rice vinegar
sea salt and pepper to taste
1 fennel bulb
1 cup spinach
1 cup arugula
2 ounces thinly sliced prosciutto, julienned (optional)
4 figs, quartered through the stem end
1 ounce Parmesan cheese

1. In a small bowl, stir together pear nectar and rice vinegar. Season with salt and pepper. Set aside.
2. Cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Cut the fennel bulb in half lengthwise and cut away and discard the core. Slice crosswise paper-thin. Set aside.
3. In a bowl, combine the spinach and arugula. Add half of the dressing and toss well. Place greens on individual plates, dividing them evenly. Top the greens with the fennel, prosciutto (if using), and figs, and drizzle with remaining dressing. Using a vegetable peeler, shave thin slices from the cheese and sprinkle over the salads. Season with salt and pepper and serve.

Serves 6

The frittata can be cooked up to 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.

2 small fennel bulbs, feathery tops and stems cut off. Dice the bulbs
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon grated lemon zest
1 tablespoon lemon juice
Sea salt and pepper to taste
8 eggs
3 tablespoons milk
½ cup grated pecorino or Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 400 degrees.
2. In a large frying pan over medium-low heat, warm 1 tablespoon of the olive oil. Add the fennel and cook, stirring occasionally, until almost soft, 12 – 15 minutes. Add the garlic, lemon zest, and lemon juice and stir together. Continue to cook, stirring, until fennel is very soft, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. In a bowl, whisk together the eggs, milk, cheese, and parsley until frothy. Add the fennel and mix well.
4. In a 10 inch ovenproof frying pan over medium high heat, warm the remaining 1 tablespoon olive oil. Add the egg mixture, reduce the heat to medium, and cook, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of frittata is set and the top is still runny, 7 – 8 minutes. Transfer to the oven and continue to cook until the eggs are set and the top is golden brown, 6 – 7 minutes.
5. Remove frittata from the oven and loosen the bottom with a spatula. Invert a plate over the top of the frying pan. Holding them together firmly, flip the plate and pan so the frittata falls onto the plate.
6. Cut the frittata into wedges and serve hot, warm, or at room temperature.

Serves 6

Turkish cooks prepare this simple relish to serve as a salad or accompanied by crisp pita chips or bread.

3 – 4 tomatoes, finely chopped (total weight about 1 ¼ pounds)
5 tablespoons tomato paste
2 tablespoons olive oil
4 Anaheim chilies or use sweet peppers
½ cup minced yellow onion
3 tablespoons chopped fresh flat-leaf parsley
½ – 1 teaspoon red pepper flakes
Sea salt and ground black pepper to taste

1. Place tomatoes in a fine- mesh sieve set over a bowl. Let drain for 1 hour. Discard any juice or reserve for another use.
2. In a bowl, combine tomatoes, tomato paste, olive oil, chilies, or sweet peppers, onion, parsley, and red pepper flakes. Stir well to mix. Season with salt and black pepper.
3. Transfer to a serving bowl and serve at room temperature.

4 servings, about 3/4 cup each

Delicata squash is milder and not as sweet as other winter squash. It pairs well with hearty winter dishes. It has a thin skin so there is no need to peel it (you can eat the peel). It is a great source of beta-carotene — the same compound the body converts to vitamin A, essential for healthy skin, vision, and a strong  immune system. Try it roasted with red onion and aromatic rosemary or juicy pears and a dash of chili powder. It steams up beautifully, too. It is simple and festive tossed with dried fruit and toasted nuts. Or saute thin slices with orange juice and a sprinkling of pistachios.

1 pound delicata squash (about 1 large)
2 medium-sized ripe but firm pears, sliced
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 slices bacon (optional)
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon chili powder

1. preheat oven to 425 degrees F.
2. Cut squash in half lengthwise; scoop out seeds. Cut crosswise into 1/4 inch slices. Toss in a large bowl with pear slices, oil, salt, and pepper. Spread on a baking sheet.
3. Roast squash and pears until just tender, stirring once or twice, 20-25 minutes.
4. Meanwhile, cook bacon (if using) in a large skillet over medium heat until crisp, about 4-6 minutes. Transfer to a paper towel-lined plate.
5. Discard all but 2 teaspoons of fat from pan. If not using bacon, add 2 teaspoons of olive oil to pan and continue. Over medium heat, stir in water, brown sugar, and chili powder. Add the squash and pears; toss to coat. Crumble bacon on top.

Yields 16 squares

You will love how simple these are to make! The dough does double-duty as the crust and streusel topping. Try topped with cinnamon ice cream.

1/2 cup flour of choice (I use brown rice flour to make it gluten-free)
1 cup old-fashioned oats (Bob’s Red Mill has gluten-free oats)
1 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (using fresh nutmeg makes a huge difference in taste!)
3 tablespoons oil of choice
1/4 cup apple juice  concentrate, thawed
2 medium apples, peeled, cored, and thinly sliced
1/4 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F. Coat a 9-inch square pan with oil (I like to use coconut oil).
2. Combine flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg in a large bowl. Work in oil and apple juice concentrate with your fingers until coarse crumbs form.
3 Press 2 cups of the oat mixture into a prepared pan. Arrange apples over crust in three rows. Mix walnuts into remaining oat mixture to form streusel topping; spread evenly over apples and pat down firmly.
4. Bake until top is golden brown and apples are tender when pierced with a sharp knife, 30-35 minutes. Cool completely on a wire rack before cutting into squares.

Serves 4

This is a Moroccan dish that Karen and I used in a class we taught last week. Thank you, Karen, for such an amazing dish! If you don’t have preserved lemon, just add a little lemon juice, about 1 tablespoon.

large bunch of flat leaf parsley
large bunch of fresh mint
large bunch of arugula
large bunch of spinach
3-4 tablespoons olive oil
2 garlic cloves (divided)
1 red chili
1/2 preserved lemon
sea salt and pepper to taste
2-4 tablespoons Greek yogurt

1. Roughly chop herbs, arugula, and spinach.
2. Seed and finely chop chili.
3. Peel and mince one clove of garlic.
4. Crush the other clove of garlic into yogurt and stir. Add salt and pepper to taste. Set aside.
5. Heat oil in a wide, heavy pan. Stir in minced garlic and chili and cook until they begin to color.
6. Toss in herbs and greens and saute gently, until they begin to soften and wilt.
7. Add the preserved lemon and season to taste.
8. Serve the salad warm with a dollop of garlic-flavored yogurt on top.

Serves 4

7 raw beets, unpeeled
1 garlic clove, peeled and crushed
1/2 teaspoon zested orange rind
1 tablespoon orange juice
1 teaspoon lemon juice
2 tablespoons walnut oil
sea salt and black pepper to taste
12 ounces rigatoni
3 cups arugula
1 cup Dolcelatte or Gorgonzola cheese, cut into small cubes

1. Preheat oven to 300 degrees F. Wrap beets individually in parchment paper then aluminum foil and roast for 1-1/2 hours or until tender. Test them by opening one of the parcels and scraping the skin away from the stem end – it should come away easily.
2. Let beets rest until cool enough to handle, then peel and cut each beet into 6 to 8 wedges, depending on the size. Combine the garlic, orange zest and juice, lemon juice, walnut oil, and salt and pepper together and drizzle over beets and toss well to coat.
3. Meanwhile, bring a large saucepan of slightly salted water to a boil. Cook the pasta for 10 minutes, or until cooked but firm.
4. Drain the pasta thoroughly. Add the warm beets, arugula, and cheese. Quickly and gently toss together, then divide between serving bowls and serve immediately before the arugula wilts.

Serves 4

1 bunch baby leeks
2 medium-sized firm, ripe tomatoes
2 shallots, peeled and cut into thin wedges

For honey-lime dressing:
2 tablespoons honey
grated rind of 1 lime
4 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
sea salt and pepper to taste
freshly chopped tarragon and freshly chopped basil to garnish

1. Wash and then trim leeks so they are same length. Place in a steamer over a pan of boiling water and steam for 8 minutes, or until just tender. Drain leeks thoroughly and arrange in a shallow rectangular dish.
2. Peel tomatoes: Cut an “X” in the top the tomatoes, place in a bowl and cover them with boiling water until their skins start to peel away. Remove tomatoes from bowl and carefully remove skins. [Another way to do this is to have a pot of water boiling on the stove, drop the “X’d” tomatoes in and watch carefully for the first signs of the skin splitting (the “X” is to promote the splitting). As soon as splitting begins, pluck them out of the pot and drop them into a bowl of ice water until cool enough to handle. The skins should slip off easily. – Debbie]
3. Cut the peeled tomatoes into quarters, remove seeds, then chop into cubes. Distribute chopped tomatoes and the shallots over the top of leeks.
4. In a small bowl make the dressing by whisking together honey, lime zest, lime juice, olive oil, mustard, and salt and pepper. Pour 3 tablespoons of this over the leeks and tomatoes and then garnish with tarragon and basil. Serve while the the leeks are still warm, with the remaining dressing on the side for those who want more.

Serves 4-6

2 sweet peppers
olive oil for the peppers
1 clove garlic, finely chopped
4 tablespoons olive oil
1 tablespoon capers
12 olives – Kalamata, Nicoise or Gaeta
3 scallions, white parts with some green, finely sliced
1 tablespoon parsley, chopped
1 teaspoon marjoram, chopped
1/4 teaspoon red pepper flakes
Balsamic vinegar to taste
sea salt and pepper to taste
1 bunch broccolini

1. Preheat oven to 400 degrees F. Halve peppers lengthwise, remove veins and seeds, then brush all sides with olive oil. Set them on a baking tray skin side up and bake until skins are wrinkled and lightly colored. When cool enough to handle, scrape off the skins. Slice peppers into strips roughly 1/2 inch wide, and mix them with olive oil, capers, olives, scallions, parsley, marjoram, red pepper flakes, adding balsamic vinegar to taste. Season with salt.
2. Bring 3 quarts of water to a boil. While it is heating, trim broccolini stalks as needed by cutting off the tough ends. When the water is boiling, add a teaspoon of salt and cook the broccolini in 2 to 3 separate batches for about 30 seconds, to just blanch. Scoop out each batch and set in a colander or on a tea towel to drain.
3. Combine the broccolini with the rest of the ingredients and toss together. Taste for salt, add more oil or vinegar if needed, and a grinding of black pepper. If you don’t plan to serve the salad right away, wait to add the final vinegar until just before serving to prevent colors from fading.
Variations: Use lemon juice and finely slivered lemon peel instead of vinegar. Sun-dried tomatoes, thinly sliced into strips, may also be added to this dish.

[box]CSA member and friend of the farm Laurel Pavesi asked me to write more often for the newsletter, so Laurel, this is for you! And of course everybody else too. The story is, in my usual goings-on about the kitchen recently there were a few things I made up using “what’s in the box” that came out so well I took pictures so I could share how I made them with you. And since the box content has been pretty consistent lately, it means you could make them too if you’re so inclined![/box]

Let’s start with Braised Oxtail & Padróns.
Yup, the experiments with Padrón peppers have been ongoing, what with us getting them every week now for several weeks. I look back on that “I never make them any other way” thing I wrote two months ago (have we been getting them for that long? Wow!) and just laugh. Granted, that is a superb way to prepare them, but you know the old saw about too much of a good thing… ya don’t want to go losing your taste for them! With this braise, they lent just the right amount of heat – sort of like a chili, but with a twist.

Here’s the ingredient list:
Beef oxtails (or any braise-worthy cut with lots of good fat and connective tissue. I used my wonderful Morris Grassfed Beef oxtails, of course!)
Padrón peppers
Other sweet peppers from the box
Leeks and celery from the box
Several tomatoes from the box; dry-farm, heirloom or both is fine
Oregano or marjoram
Salt

Take your meat out of the fridge about an hour before you plan to begin cooking. Since you’re going to be browning it, it’s best not to put cold meat into a hot pan, as it’ll tend to boil/steam rather than brown. Blot away excess juices and sprinkle with salt on all sides. Then let that rest while you chop up the other ingredients.

And chopping is really all you need to do. Just cut the tops off the padrons and roughly chop; no need to seed them. Chop the other veggies in your usual fashion. The only thing I chopped small was the garlic. And I used leeks ‘cuz I had ’em; you could just as easily use onions.

Preheat your oven to 325 degrees F. A braise is just long-cooking in low heat with not a lot of liquid (much like a crock-pot, actually).

Brown meat on all sides in a heavy-bottomed skillet (you know me, I swear by cast iron, but use whatever you have) and transfer to an oven-worthy pot with a close fitting lid. Try to use a pot that will fit the meat snugly (it will reduce in cooking).

In the same pan you browned the meat in, add your peppers (all kinds) to the fat and cook, stirring, until they soften and start to brown. Add leeks (or onions) and celery and continue the softening/browning process. I find lately I prefer adding the garlic last, because it cooks so quickly relative to the other items in the pan. Sprinkle with salt and oregano. [sorry about the dirty stove! I cook a lot ;-)]

When the veggies are good (not too critical; are they softening and maybe browned a bit in spots? That’s fine.), scrape all that out of the pan and on top of the meat in the pot, sort of tucking/poking it down between the pieces a little. Put the pan back on the burner and deglaze with a little water or stock or wine or what-have-you. I think I used a little vermouth, actually, because I had it on the shelf! But water is just fine. And if you don’t know what deglazing is – it is simply putting a little liquid into a pan that has cooking detritus stuck to the bottom of it; you stir the liquid around over a little heat and scrape up the stuck bits – helps cleanup later AND you get this great flavored liquid for your braise! Anyway, pour that over the meat and veggies (I like to use a silicone spatula to get every last bit of pan-browned goodness), then put the chopped tomatoes on top. Believe it or not, that little bit of deglazing liquid combined with the juice the tomatoes will give off during cooking (the veggies will contribute some too) is all the liquid you’ll need.

Put the lid on and stick it in the preheated oven. So now, “long and low” is the ticket. Check it after an hour, hour and a half; by now it should be bubbling and aromatic. Wipe the drool from your mouth (not over the pot!), and maybe turn the pieces of meat and spoon the veggies/juices over them. Put the lid back on and continue to cook for at least another hour. I did mine for 2 1/2 hrs all together, but as long as the liquid doesn’t evaporate, you can let it go for even longer. Turn the heat off but leave the pot in the oven for another hour even. The result should be tender meat that is practically falling off the bone (my favorite part is the connective tissue, which gelatinizes and and is succulent, unctuous). And the veggies, together with the meat juices and fat, will have formed a delicious sauce with the chili-kick of Padróns! It is all even better reheated the next day. Mmmm, now I’m hungry!