1day until
2012 GHCSA's eighth distribution



Vegetables (double for family)

head lettuce (1 head)
eggplant (1)
red potatoes (1 lb)
cucumbers (1 lb)
squash (1 lb)
green cabbage (1 head)
garlic (2 heads)
Italian parsley (1 bunch)
celery OR daikon radish

Beef
yes

Canning
basil

Fruit (double for family)
donut peaches (1.5 lbs)
yellow plums (1.5 lbs)

Cheese
feta

Yogurt Greek yogurt (8 oz)

Milk Not Jails
weekly

Coffee
yes

LPS
Recipes & Advice‎ > ‎

Raw Lacinto Kale Salad with Pecorino, Stir-Fried Cabbage with Green Onions, Wine-poached Beets, Mediterranean Orzo Salad with Feta Vinaigrette

Recipes for The Farm at Miller’s Crossing, Week4 – 2010

Carol Hargis, The Market Fresh Chef

 

            Raw Lacinato Kale Salad w/ Pecorino   Serves 2-4

1 bu. LACINATO KALE

1 thin slice COUNTRY BREAD (1/2 ww or rye), or 1/4c coarse bread crumbs

1/2 CLOVE GARLIC, fine chop

1/4 cup PECORINO CHEESE

3T best XV OLIVE OIL

Juice of 1 LEMON

1/4 tsp. KOSHER SALT

1/8 tsp. RED PEPPER FLAKES

Trim bottom 2" off kale stems. Slice kale w/ ribs in 3/4" ribbons to equal 4-5c. Put in bowl. Toast bread golden on both sides. Tear up, pulse/process into coarse crumbs. Using mortar & pestle pound garlic into a paste. Whisk w/ 1/4c cheese, 3T oil, lemon, salt, pepper flakes. Pour on kale, toss very well. Let sit 5, top w/ crumbs, cheese, drizzle oil, dash black pepper.

 

         Stir-Fried Cabbage w/ Green Onions   Serves 2

2 tsp. CORNSTARCH

3 Tbsp. BROTH

1/4 cup VEG OIL (or your favorite stir-fry oil)

1 CLOVE GARLIC, minced

4 cups shredded NAPA CABBAGE

2 Tbsp. SOY SAUCE

1&1/2 tbsp distilled WHITE VINEGAR

1 tsp. SUGAR

3 GREEN ONIONS, sliced (or any 3T onion, chopped)

Dissolve starch in 1Tbsp. broth. Set aside. Heat oil in wok/heavy skillet on hi. Add garlic & sauté til golden 1min. Add cabbage, soy & stir-fry til tender 1min. Add 2Tbsp. broth, vinegar, sugar to & stir-fry 1min. Add onion, starch slurry & stir-fry til cabbage is coated & slightly brown 1min.

 

Wine-Poached Beets

3/4 cup dry RED WINE, or apple juice

1/2 cup WATER

1 Tbsp. BROWN SUGAR

2&1/2 lb. BEETS, peel, halve or quarter = bite-sized

HONEY

1Tbsp. chopped PARSLEY

Put 1/2c wine, water, sugar in pan. Bring to boil, stir to dissolve. Add beets, boil; lo simmer covered 45min. Drain, put in bowl w/ s&p, 1/4c wine. Drizzle w/ honey. Garnish w/ parsley.

    

           Mediterranean Orzo Salad w/ Feta Vinaigrette serves 4

Cook 1 cup ORZO. Drain; rinse w/ cold water. Mix orzo, 2 cups chopped SPINACH, 1/2 cup chopped SUN-DRIED TOMATOES, 3 Tbsp. chopped RED ONION, 3 Tbsp. chopped KALAMATA OLIVES, s&p to taste. Drain 6oz. jar marinated ARTICHOKES, save marinade, coarse-chop chokes, add to pasta along w/ marinade. Add 3/4 cup crumbled FETA CHEESE, toss. I made a double batch Friday & we’ve been enjoying it all weekend. *We used a tomato basil feta that really took it over the top! From Cooking Light


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(107k)
jessica reed,
Jun 22, 2010 6:02 PM