Farm Share – Week 3
Posted: June 14, 2011 Filed under: CSA, culinary culture, Farm Share, Jersey Fresh, Vegetarian | Tags: Jersey Fresh, NJ produce, simple salad dressing, vegetarian seasonal cooking, what's in a farm share Leave a commentTHIS WEEK’S BOX
1 Quart Strawberries
Asparagus
Green and Red Leaf Lettuce
Romaine Lettuce
Scallions
Beets
2 Tomatoes
THIS WEEK’S MENU
Santa Fe Caesar Salad (romaine lettuce, pinto beans, serrano chili, avocado)
Asparagus Frittata with Tomato
Orange-Balsamic Glazed Tempeh, Roasted Asparagus with Locatelli, Honeyed Tarragon Carrots
Fresh Soba Noodles with Ginger and Peppers
Red and Green Leaf Salad with Roasted Beets, Goat Cheese and Lemon-Mustard Dressing
Gardein Piccata with Spinach Spaghetti and Broccoli
Strawberry Pie
Never FAIL Salad Dressing
This is my go-to salad dressing, originally from my mom who probably got it from someone like the Galloping Gourmet. You can dress it up, but I’m offering you the dressed down version so you can throw in whatever you have on hand. It’s perfectly fine as is, but you can toss in things like fresh herbs, scented olive oils, minced garlic or shallot, flavored salts, white wine vinegar (instead of the lemon juice), etc.
1-2 teaspoons smooth Dijon mustard
juice from half a lemon
Generous pinches of salt and pepper
2 tablespoons to 1/4 cup extra virgin olive oil (amount depends on how rich you want to make it; if you use more oil, use more mustard)
Whisk together the mustard, lemon juice, salt and pepper. Drizzle in the olive oil while whisking to form an emulsion. Taste for flavor, toss well with greens, THEN add additional salt/pepper if necessary.
Farm Share – Week 2
Posted: June 3, 2011 Filed under: CSA, culinary culture, Farm Share, Jersey Fresh, Vegetarian, Yoga Culture | Tags: Community Supported Agriculture, CSA, Farm Share, Jersey Fresh, NJ produce, Vegetarian 3 CommentsWeek Two of my farm share was still just as exciting as Week One. Week Two delighted us with a pint of the farm’s own clover honey.
WEEK TWO BOX
1 head of red leaf lettuce
2 bunches of asparagus
2 bunches of spinach
1 quart strawberries
1 bunch radishes
1 pint of clover honey
1 bunch of oregano
WEEK TWO MENU
Big Italian Salad (lettuce, red onion, tomatoes, black olives, fresh basil and oregano with shaved Pecorino Romano cheese)
Radishes, Salt, Buttered Baguette
Escarole, Spinach and Cannellini Bean Soup
Spinach with Israeli CousCous and Feta
Roasted Asparagus, Spinach Linguine with Pesto and a Fried Egg
Strawberry Shortcake
Farm Share – Week 1
Posted: May 25, 2011 Filed under: CSA, culinary culture, Farm Share, Jersey Fresh, Vegetarian | Tags: CSA, Farm Share, Jersey Fresh, NJ Farm Share, NJ produce, vegetarian seasonal cooking 1 CommentPecorino Spinach Quiche
I love New Jersey produce, especially from the Delaware Valley area in the north-western part of the state. The end of summer corn and tomatoes here are unsurpassed, even world-famous. So this year, my husband and I joined in the Community Supported Agriculture (CSA) movement. Essentially, locals buy a small share of a farm and receive weekly boxes of fruits, vegetables, flowers, even eggs. Depending on the size of your household, you order either a full- or half-share. You pay in advance for about 6 months of produce. The farm benefits from a consistent stream of financial support and a demand for their produce, while the buyers get super fresh, local fruit and veg, rare heritage seed blends, and a direct connection to those growing the food we eat.
Our Farm Share runs from the end of May to the end of November, with our last box coming the week of Thanksgiving. Each week, you’ll hear about what we found in our box, my menu for the week, and one or two recipes.
WEEK ONE BOX
2 bunches spinach, 1 head of red leaf lettuce, 1 head of romaine lettuce, 1 bunch asparagus, 1 bunch radishes, 1 box of strawberries, 1 bunch mint, 1 dozen eggs
WEEK ONE MENU
Maple Mashed Sweet Potatoes, Steamed Asparagus w/Mustard Crema, Gardein Scalloppini Finished in White Wine and Butter
Pecorino Spinach Quiche, Red Leaf Salad w/Pesto Dressing
Elaine’s “Big Salad” (mix of lettuces, scallions, radish, tomato, corn, cucumber, avocado, tahini dressing)
Scrambled Tofu, Garlicky Kale, Naan Bread
Quinoa, Roasted Shiitake Mushrooms Spinach Salad
WEEK ONE RECIPE
Pecorino Spinach Quiche, serves 4 (pictured above)
1 tablespoon olive oil or butter (or a mixture)
1 small onion, chopped
2 cloves garlic, minced
2 bunches spinach, washed well and roughly chopped
3 very fresh eggs
1 1/4 cup milk
1/2 cup grated Pecorino cheese (Pecorino Romano, Locatelli, etc.)
1 pre-made whole wheat pie crust (if frozen, defrosted)
Preheat the oven to 450 degrees. Heat the oil in a deep skillet. Add the onion and saute until translucent. Add the spinach and a 1/2 teaspoon of salt. Toss the mixture over on itself until spinach is well-wilted all the way through. Press any extra moisture out of the spinach mixture and set aside.
Meanwhile, lightly whisk the eggs in a large bowl. Whisk in the milk, cheese and salt and pepper to taste. Tip in the spinach mixture and mix well. Pour the quiche base into the prepared pie crust. Bake for 40 minutes. If center hasn’t set, bake another 10-15 minutes. If edges of crush brown too quickly, cover them in foil.