several recipes and yes to turnips this week

Hello, CSA community:

I forgot to add baby turnips to your vegetable list! Jeanne caught it. I've updated the what's coming list.

And! Here are a few recipes and ideas that have been sent to us these last few days. Thanks to everyone for their submissions. I plan to get all this on the website within the next two days.

-julia

Dandelion Greens Salad from Beth

We make a delicious salad of the dandelion greens: roughly tear or cut, dress them with olive oil and a good balsamic vinegar, and then add a small handful of plump raisins. Toss and eat. Delicious!

Soup d'Oseille et pommes de terre
Potato and Sorrel Soup
Pronounced: soup / doh seh yuh / ay / pom / duh / tehrsubmitted by Jen Carlile

INGREDIENTS:
7 oz. sorrel leaves (or substitute young spinach leaves)
2 Tablespoons olive oil
1 onion finely chopped
2 large potatoes, peeld and cut into julienne strips (1-1/2 inches long/1/4 inch thick)
7-8 cups vegetable broth
1 teaspoon salt
3 egg yolks
1/2 cup sour cream

PREPARATION:
1. Remove the stems from the sorrel. Stacking several leaves on top of each other, roll them up lengthwise and then cut them into thin ribbons crosswise. Continue chiffonading the res of the sorrel, and set aside a few tablespoons for garnish.
2. Heat the olive oil in a large dutch oven and sauté the onion, stirring, until it is lightly colored.
3. Add the potatoes and stirring continously, cook them for about 5 minutes or until lightly colored.
4. Add 7 cups of the broth and salt and bring to a boil over high heat.
5. Add the sorrel chiffonade, reduce the heat to low, and cook for about 10 minutes or until the potatos are tender.
6. Whisk the egg yolks and sour cream together in a small bowl.
7. Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
8. Whisking the soup constantly, pour the tempered eggs back into the soup.
9. Cook the soup over low heat, moving the soup pot back and forth on the burner and continuing to stir with a wooden spoon. Do not allow the soup to boil; it should begin to slowly thicken.
10. Taste and add more salt if necessary. Thin with as much of the remaining cup of broth as necessary to get a nice consistency.
11. To serve:Ladle the soup into 6 heated serving plates and garnish with the reserved chiffonade.


Quiche Tip from Matt Wall:

We made the sorrel quiche last night, it was GREAT!
Here's my (well, somebody's; Mark Bittman has a version like this) quiche-baking tip:
Preheat to 425.
Poke the crust full of holes with a fork.
Put a piece of tin foil on top of the crust, cover with brown rice (taking care so that none of the rice will get in the crust -- the rice is just to keep the pie crust from bubbling with air pockets).
Put the crust in the oven for 12-15 minutes, depending on how hot your oven runs.
Remove from oven, remove the tin foil and rice. The rice is reusable as food, FYI.
Turn oven down to 325. NOW add quiche fillings and bake for 30-45 minutes.
This cooks slowly, but the crust is still crisp in the end, and you get less "bleed in" of the filling into the crust which makes for nicer pieces of quiche in the end.
julia's note: quiche is a great CSA recipe for many vegetables: steam, saute, roast vegetables, then add them to the quiche and bake. leftovers are wonderful to come home to as well.

from Melissa:

Thanks for all my veggies....And I love all your recipes for whenever I am at a loss... I don't know if you want another recipe.. but I have this one recipe that is great for all our winter greens. this is a yum yum easy recipe... tastes like greens and cheese... kids love it!! :)

1 bunch winter greens washed and chopped
1/2 Block Tofu
1 1/2 TLBSP white miso
4 cloves garlic minceds and plemon juice
o oil.
Mash tofu with fork, add miso and blend together. add pinch of salt and pepper... set asidesaute garlic and o. oil in pan until fragrant, add tofu mixture for about 2 minutes add greens and mix gently, saute until cooked through 8 minutes or so stir well add lemon juice and s and p to taste.

Andy's photo essay "Say it with Flowers"

Two Small Farms Newsletter #289 March 29th, 2007

1) In your box this week
2) New Friday Route
3) Say it with (Vegetable)Flowers Photo Essay
4) Photos
5) Recipes
6) Zelda is seeking housing...
7) Which Farm?
8) Unsubscribe
9) Two Small Farms Contact Information
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1) In your box this week: Erbette Chard, Leeks, Oranges (!), Dandelion Greens, Cilantro, Broccoli, Yellow Carrots, Lettuce

This week’s vegetable list
I try to have it updated by Monday night, sometimes by Mon. am:

Quick notes on this week’s box begins the recipe section: #5.

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2) New Friday Route!

We have several new pick up sites, mostly on Fridays, and wanted to get the word out. Please look at the following list and see if it would be convenient (better?) for your family. If it doesn’t matter at all (Friday/Wednesday, and the site is equally/more convenient), please do move, it would help us in the office. Thanks much. 831 786 0625 or csa at twosmallfarms dot com

NEW FRIDAY ROUTE!
We have several new sites and more to come for Friday delivery:
Mountain View 2: San Pierre Way– near intersection of West Middlefield Road and North Shoreline Blvd., 11 a.m. to 10 p.m.
West Menlo Park – near the Alameda and Valparaiso Avenue, 11 a.m. to 7p.m.
Menlo Park Coleman – on Coleman Avenue near the intersection with Willow Road, 11 a.m. to 8 p.m.
Palo Alto Bryant Street – intersects with Embarcadero Road. Near Town and Country Village., 11 a.m. to 9 p.m.
Palo Alto Cornell Street – (starts April 20th!) near Stanford’s Escondido Village, 11 a.m. to 8 p.m.

Also,
SF Inner Sunset, near inspection of Pacheco and 9th Ave, 2:30 to 9 p.m.
If you are a member in the Los Altos, Los Gatos or Cupertino/Santa Clara/Saratoga areas, and have interest in being a host, please let us know.

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3) Say It With Flowers from Andy

this whole photo essay on it’s own webpage

Andy's intro to his photo essay:

I love roses, tulips and daffodils as much as the guy, but I have a special fondness for more modest flowers that are overlooked by the commercial floral trade, like collards, radishes, and blooming cover crops. Today, instead of writing a typical newsletter, I thought it would be fun to “say it with flowers” and share a virtual bouquet of working class agricultural flowers with you. -Andy

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4) Photos:

Yellow Carrots

Dandelion Greens

Leeks

Chard

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5) Recipes from Julia

first notes on some of the vegetables:

DANDELION GREENS: these are a spring green that have a bite to them. If you love dandelion greens: enjoy! If you’re not sure: try to mix some of them torn up in a salad with a creamy dressing with the lettuce. Another way to enjoy them if you’re not 100% a fan is to chop them and cook into a thick bean or pea soup. They love a rich dressing (butter/cheese) or to be cookied with a little bacon. Recipes below.

CILANTRO: works well in many cuisines, including ‘American’! I like using up the green leaves and then tying up the stems in kitchen (cotton) string and adding that to a pot of beans or other soup for flavor. It truly helps. Cilantro pesto is also a great thing, recipe below.

BABY TURNIPS Cook the greens! Like radishes, it’s best to cook the greens in the first day or two of receiving them. You can also cook up the turnips or save them for a soup or roast later in the week. I cut them in half and roasted them with carrots, they were all great that way! You could add any other hard vegetable with the roasting vegetable too.

CARROTS: these are a yellow heirloom variety, they are sweet, and can be used anywhere/everywhere you would an orange carrot: cake, soup, sticks, salad, etc.

ERBETTE CHARD: this is an Italian variety of chard and it’s remarkably mellow in flavor, not having too much of that ‘chalky’ character ‘Swiss’ chard has. Enjoy anywhere you would a cooking green such as kale, chard, spinach......

ORANGES: from our friends at Bernard Ranches: just eat them. You won’t be sorry. :-)

LEEKS: wash well and use like onions. For recipes, check our leek page

The Recipes!


Garlic parsley dandelion greens recipe

This tasty dandelion greens recipe from Nouveau English cookery features dandelion greens and parsley sauteed in garlic butter - great with pork or chicken. Serves 4

4 tbsp. butter
4 tbsp. fresh parsley, finely chopped
1 minced garlic
1 tsp. salt
1 tsp. black pepper
1 lb. dandelion greens, soaked in salted water, washed and shredded
1 tbsp. pimientos(roasted red peppers), chopped

Melt butter in a pan. Add parsley, garlic, salt and black pepper. Fry gently for 3 minutes.

Add pimientos. Cook for 4 minutes.

Add dandelion greens and simmer gently for 5 minutes until tender. Serve hot as a side dish to pork or chicken.

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DANDELION SALAD WITH WARM BACON DRESSING

Active time: 15 min Start to finish: 15 min

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Cut greens into 1 1/2-inch lengths and transfer to a large bowl.

Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.

Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

Makes 6 servings.

Gourmet
Gourmet Entertains
April 2002

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DANDELION AND SORREL SALAD WITH PAPRIKA STARS

For the stars:
4 slices of homemade-style white bread
2 tablespoons olive oil
1/8 teaspoon paprika

For the dressing
1 tablespoon raspberry vinegar
2 teaspoons water
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil

5 cups lightly packed small tender dandelion greens, rinsed and
spun dry
3 cups lightly packed sorrel leaves, rinsed and spun dry

Make the stars:
Cut out as many stars as possible from the bread with a small star-shaped cutter, in a skillet cook them in the oil over moderately low heat, turning them, until they are golden, and in a small bowl toss them with paprika and salt and pepper to taste.

Make the dressing:
In a large bowl whisk together the vinegar, the water, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Add the dandelion greens, the sorrel leaves, and the stars to the bowl and toss the salad well.

Serves 8.

Gourmet April 1993

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SPICY SAUTEED DANDELION GREENS

In Rome, this is a typical way of preparing bitter greens.

Active time: 30 min Start to finish: 30 min

2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
1/4 cup extra-virgin olive oil
2 large garlic cloves, smashed
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Makes 4 side-dish servings.

Gourmet
March 2003

Steamed Chard with Candied Citrus Zest
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

1 lemon
1 orange
1/4 cup sugar
about 2 pounds chard
salt and pepper
1 Tablespoons full-flavored olive oil
lemon juice to taste

1. With a citrus stripper or channel knife, shave thin strips from half the lemon and half the orange; cut into 1/2 to 1-inch lengths. (alternatively, remove zest with peeler or knife, then cut into fine julienne.) Drop into small heavy pot of boiling water; drain. Repeat twice more. Combine sugar and 1 cup water in the same pot and bring to a boil. Add zest, reduce heat, and simmer until it is tender and syrup thickens, 10 to 15 minutes. With fork, transfer zest to sheet of foil or waxed paper. Halve and squeeze the lemon. Add juice to syrup; reserve.

2. Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Transfer to serving dish. Gradually add lemon syrup to taste, tossing. Add salt and pepper, oil, and additional lemon juice. Serve warm or at room temperature, sprinkled with the zest.

Steamed Chard with Candied Ginger
recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

3/4 pound chard
salt and pepper
1 Tablespoons full-flavored olive oil
some grated lemon and or orange zest
lemon juice to taste
chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

Re the above recipe:
Hi,
I do like your recipes! I have "gilded the lily" and made a light, full meal from the "Chard and Candied Ginger" recipe. I added a good serving of finely chopped firm tofu, sauted it with the garlic and onion, put in a llittle arugula and stuffed it all into a pita. Tasty!
Thanks,
Naeda Robinson

Greens Tacos

This recipe is one of my favorite breakfast recipes, but of course it would work at any time of day. Andy and I ate these this morning. Please note the amounts given are approximate, I don’t measure anything when I make these. You could use more or less of any one of these ingredients.

Serves 2-3

3/4 pounds greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots’ in the fridge to be munched on later. the greens are good to eat, but they don’t last long!)
2 teaspoons cooking oil
2 stalks green garlic, cleaned as a leek and chopped, or another alium family, whatever you have on hand (onion, green onion, garlic, leek.....)
Pinch red pepper flakes or cayenne
2 Tablespoons cream cheese
4-6 small corn tortillas or 2-3 larger flour ones

Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese.

Heat tortillas, divide filling among them. Eat and enjoy.

Cilantro Pesto

1 cup lightly packed cilantro sprigs
1 cup lightly packed flat leaf parsley sprigs
3 garlic cloves
1/4 cup grated parmesan or hard Jack cheese
2 Tablespoons chicken or vegetable broth
2 Tablespoons extra virgin olive oil
1/4 cup toatsed walnuts, pine nuts or cashews

Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the galic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thinck, rought puree forms. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.

makes about 1/2 cup; adapted from The Family Health Cookbook by the American Medical Association

Carrot Coconut Soup

adapted from Slow Good Super Slow Cooker Cookbook
julia's note: this could easily be 'adapted' regular stove top preparation and not take too much time at all...

2 teaspoons cooking oil
2 sliced red onions (or leeks)
2 Tablespoons minced peeled fresh ginger
1 teaspoon ground coriander
1 bunch carrots, chopped
at least 6 fresh cilantro sprigs
salt and pepper to taste
6 cups broth (vegetable or chicken)
1 can light or regular coconut milk
chopped fresh cilantro for garnish

Heat the oil in a large skillet (use a bit more if it's *not* a nonstick skillet) over medium heat. Add the onions and ginger; cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the coriander and cook, stirring constantly, until fragrant, about 30 seconds.

Transfer the onion mixture to a 5- or 6- quart slow cooker. Add the carrots, cilantro springs, S & P. Pour the broth over the vegetables. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

Puree the soup (I use an immersible blender, fewer things to wash that way...). Return soup to slow cooker if you used a food processor; whisk in coconut milk. Cover and cook on low until heated through, about 30 minutes.

garnish each serving with chopped cilantro.

Spicy Garlic Oil Broccoli

1 bunch fresh broccoli, cut into florets
4 teaspoons olive oil
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
4 lemon wedges

Steam broccoli until crisp tender, abou 4-5 minutes, or more or less depending on how small/big the pieces are.

Combine the oil, garlic, and dried pepper flakes in small sauce pan. Warm over medium low heat until the garlic sizzleds, 1-3 minutes. (or you can microwave it in a small bowl for about 30-45 seconds.) Add the oil mixture and salt to the broccoli; toss to coat. Serve with lemon wedges.


Recipe Index

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6) Zelda (the office manager for Two Small Farms) and her partner Kim, are seeking housing in the Watsonville/Santa Cruz area. If you have a 1 or 2 bedroom available, email Zelda at the office. They come with a very well behaved and beloved 30 pound dog, and two indoor cats. Zelda and Kim can provide you with good references as well as good references for Raven the dog. Just ask Julia!

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7) Which Farm?

From High Ground: cilantro and flowers
From Mariquita: Carrots,
From Lakeside Organic Gardens: broccoli and lettuce

To see a picture of the 2 farm families

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8) Unsubscribe/Subscribe From/To This Newsletter

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9) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa at twosmallfarms dot com