tag:blogger.com,1999:blog-48137584883327146032024-03-05T06:54:52.462-08:00Wildwood Family FarmsUnknownnoreply@blogger.comBlogger57125tag:blogger.com,1999:blog-4813758488332714603.post-59997461473207877312014-05-15T05:49:00.001-07:002014-05-15T05:50:31.741-07:00In full swing...<div class="separator" style="clear: both; text-align: center;">
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Spring is in the air at the farm. </div>
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We have several weddings under our belt, </div>
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the animals are pleased with the sunshine and green grass, </div>
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and things are finally starting to grow in the greenhouse.</div>
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(sauteed tatsoi and kale)</div>
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Justin has made a great spot for Kelly and me to enjoy a glass of wine</div>
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and this little gnome is happy for his new home in the fairy garden.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-72950517770341230052014-04-22T05:11:00.002-07:002014-04-22T05:31:08.705-07:00An Update from the Farm<div class="wmMessage_user_text_special" id="wmMessage" style="width: 1224px;">
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<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: black; font-family: Verdana; font-size: 10pt;">While we have thoroughly enjoyed
growing for you all, we recognize that </span></span></div>
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<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: black; font-family: Verdana; font-size: 10pt;">other happenings at the farm and
at Wildwood landscaping have prevented </span></span></div>
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us from doing as much as we would
like for the CSA. Therefore, we will be </div>
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taking a hiatus this coming
year (2014 season). </div>
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As you know, we are very passionate
about local food and will therefore </div>
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continue to grow produce at the farm
for our own families. We will also </div>
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continue to offer field trips for area schools in
order to educate the future </div>
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generation about the importance of using
local and sustainable food sources.</div>
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Thanks to each one of you for your support of Wildwood and we will be sure to </div>
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contact you once we are able to offer a CSA again.</div>
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In the meantime, happy eating.</div>
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Justin, Kelly, and Kara</div>
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<span style="color: black; font-family: Verdana; font-size: 10pt;">And a note from Kara------</span><br />
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<span style="color: black; font-family: Verdana; font-size: 10pt;">Since Wildwood Family Farms is still bustling with activity, I will continue to use this blog to </span></div>
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<span style="color: black; font-family: Verdana; font-size: 10pt;">keep our farm community apprised of what what is happening with the weddings, </span></div>
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<span style="color: black; font-family: Verdana; font-size: 10pt;">floral design, renovations, animals, and produce at the farm. </span><br />
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<span style="color: black; font-family: Verdana; font-size: 10pt;">The floral room has been cleaned and organized and is ready for another </span><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;">great wedding season. And Easter is a perfect time to get back into floral design</span><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;">by putting together these beautiful Easter table centerpieces.</span><br />
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<span style="font-family: Verdana;">Happy spring,</span><br />
<span style="font-family: Verdana;">Kara </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-28686109238614785042013-12-03T10:35:00.001-08:002013-12-03T10:49:43.340-08:00Christmas Arrangements<div style="margin: 0px auto 10px; text-align: center;">
<a href="http://localhost:57919/9f3dfc0cf5d414392767d17e5c81e2a5/image/5017e8f8d4822f2b.jpg"><img alt="" border="0" src="http://localhost:57919/9f3dfc0cf5d414392767d17e5c81e2a5/image/5017e8f8d4822f2b.jpg?size=400" /></a><br />
Kelly and Kara are currently taking orders for Christmas arrangements. Email <a href="mailto:kara@wildwoodfamilyfarms.com">kara@wildwoodfamilyfarms.com</a> by Monday, December 9th to reserve yours.<br />
<br />
Prices: <br />
5x5 glass cube with flowers (pictured above): $40.00<br />
5x5 glass cube with just greens and berries:$25.00<br />
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handmade barnwood box (approx. 7x12) with flowers: 75.00<br />
handmade barnwood box (approx. 7x12) with greens and berries: $50.00<br />
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We are also willing to create an arrangement according to your individual preferences (specific container, with a candle, circular...). Contact Kara for pricing.<br />
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Arrangements will be ready for pick up at the farm on Friday, December 20 just in time for your party or as a last minute gift.<br />
<a href="http://localhost:57919/9f3dfc0cf5d414392767d17e5c81e2a5/image/88c78900c2024210.jpg"><img alt="" border="0" src="http://localhost:57919/9f3dfc0cf5d414392767d17e5c81e2a5/image/88c78900c2024210.jpg?size=400" /></a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-91908745130497489092013-10-02T16:24:00.001-07:002013-10-02T16:24:59.037-07:00CSA pick up - Oct 2<div style="margin: 0px auto 10px; text-align: left;">
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Next week will be our last CSA pick up for the season. <br />
But today's share included some unusual produce including a stir fry mix. It consists of a bok choy-like leafy green, and a kale-like curly green. Both of these (as well as the tatsoi) can be sauteed and substituted in the BeBimBop recipe posted below. Wilt or saute these greens just prior to serving.<br />
Happy eating,<br />
Kara</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-84193339815969419502013-10-02T16:18:00.002-07:002013-10-02T16:25:13.067-07:00Be Bim Bop<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;"><b>Be Bim
Bop</b>, meaning "mixed up rice": a traditional Korean dish
(the Van Drie version)</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">This seems
like a lot of work but once you get the hang of it, it comes together
quickly. We eat this almost every week during the CSA season.</span></div>
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<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">2 cups cooked
white (or brown) rice (I use our rice steamer).</span></div>
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<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">Marinade 1lb
thinly sliced boneless chicken or beef while you prepare the
vegetables. You can squish the meat and marinade together with your
fingers for a few minutes to make the meat more tender.</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">Marinade:</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">2 cloves
garlic, peeled and minced</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">2 green
onions (chopped)</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">5 TBS soy
sauce</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">2 TBS sugar</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">2 TBS
vegetable oil</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">1 tsp toasted
sesame seeds (optional)</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">1 TBS sesame
oil (optional but I love it!)</span></div>
<div align="CENTER" style="margin-bottom: 0in;">
<span style="font-size: small;">1/8 tsp black
pepper</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Beat 4 eggs and pour egg
mixture in small batches into an oiled pan over med/high heat making
a thin egg pancake. Cook about 1 minute and then flip the pancake,
cooking for another minute until firmly set. Flip pancake onto a
cutting board and slice into thin strips or ribbons. Repeat 2-3X with
remaining egg mixture. Place eggs in bowl and set aside. </span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Cut carrots into julienne
strips and saute in a bit of oil until tender. Use those farm
veggies! I have recently added sugar peas, turnips, and green beans
to my carrots for a great use of our vegetables. You could certainly
do a separate batch of sauteed zucchini, summer squash, and/or
eggplant but I would cook these apart from the other vegetables
listed above as they tend to get soggy if overcooked. Place cooked
vegetables in bowls and set aside.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Saute chopped spinach (or
kale, chard, or any dark leafy green) until wilted. Place in bowl and
set aside.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Turn your pan up to high
and dump the meat and all the marinade into the pan. Spread it around
so it cooks evenly and saute for a few minutes until the meat is
cooked through. Transfer to a large bowl. </span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Each diner gets a portion
of rice in a bowl, then tops it with meat (be sure to spoon the meat
sauce over it too), a variety of the vegetables, sauteed greens, and
eggs. Then "be-bim" - mix everything together. It is ready
to eat!</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">Traditionally this is also
topped with kimchee (pickled spicy cabbage) that can be purchased at
many grocery stores and Asian specialty markets (but we often skip
the kimchee).</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;">I usually make a hot sauce
with equal parts fresh lime juice and nam pla (Asian fish sauce which
is richer in flavor than soy sauce but you probably could substitute
soy sauce too) and chopped hot peppers from the farm. Mix together
and use sparingly depending on how much heat you can handle.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-58055948879649924322013-08-29T09:42:00.001-07:002013-08-29T09:42:08.414-07:00SalsaI am canning salsa this week. Here is the recipe that I use for our mild salsa.<br />
<br />
30 cups diced, peeled tomatoes<br />
1 cup diced green pepper<br />
2 cups diced red pepper<br />
8 cups diced onion <br />
1/4-1/2 cup jalapeno<br />
1/2 cup sugar<br />
2 cups vinegar<br />
8 tsp pickling salt<br />
2 tsp pepper<br />
2 large cans tomato paste<br />
<br />
Simmer for 1.5 hours stirring often. Jar and process: 35 minutes for pint jars, 45 minutes for quart jars.<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-33597275529083241512013-08-29T09:38:00.001-07:002013-08-29T09:38:55.946-07:00CSA Pick up - Aug 28<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Unebdt8zIQzbAtVCqdwcg4_tunczF5k_-lpbJUFHe1EtKAaj7o7MYF34roAZoMqok1p_nA42vqVvNRLD9cqILw8r1H5wmRL2zg7Fy4JecV1oT4iUNyvk8PIiyNe_7zZErO9r4ZH8sre/s1600/Aug+28.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Unebdt8zIQzbAtVCqdwcg4_tunczF5k_-lpbJUFHe1EtKAaj7o7MYF34roAZoMqok1p_nA42vqVvNRLD9cqILw8r1H5wmRL2zg7Fy4JecV1oT4iUNyvk8PIiyNe_7zZErO9r4ZH8sre/s400/Aug+28.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-26629491855437209352013-08-22T05:13:00.002-07:002013-08-22T05:17:11.369-07:00Turkey and Zucchini MeatloafI tried a new recipe this week that is perfect for our zucchini (for those zucchini that get extra large, I scooped out the seeds and used half a zucchini). The best part was that my little ones, who generally do not eat zucchini unless it is in a sweet bread, gobbled it down unaware.<br />
<br />
1/2 dry cup quinoa, cooked according to package directions and slightly cooled<br />
1 zucchini, shredded (I peeled away the green skin to help disguise it in the meatloaf)<br />
2 large egg whites<br />
1/2 chili sauce (this called for chili sauce but you could use a natural/homemade ketchup if you avoid the high fructose corn syrup that most chili sauces contain)<br />
1/2 onion, shredded or finely chopped<br />
1/2 tsp sage<br />
1/2 tsp pepper<br />
1/2 tsp salt<br />
1 pound ground turkey breast<br />
1 TBS spicy brown mustard <br />
<br />
Preheat oven to 425 degrees. Spray muffin pan with canola spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce (or substitute), onion, age, salt and pepper. Add turkey and quinoa and stir to mix well.<br />
<br />
Place a large spoonful of mixture in each muffin cup (I make 10-11 "muffins"). Mix 1/4 cup chili sauce with mustard and top each cup.<br />
<br />
Bake until each "muffin" reaches 165 degrees (30 minutes or so). Let stand 5 minutes before serving.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-38286245099926619702013-08-22T04:58:00.001-07:002013-08-22T04:58:36.811-07:00CSA pick up - August 21<div style="margin: 0px auto 10px; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1wfXCIj0HHO_2Ew9Q-eXUfUls1cfD1EyXdFP1AU1w7ViHvNzMxa9AA6QMEn-tr77Ku_9Dt2K1oB3YiWIaW1McL6SPRddSXqc5LJqnHt5eWNZcAsMgQlRsz3jki4fAEbzlA0Ddtnitcjv/s1600/August+21.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1wfXCIj0HHO_2Ew9Q-eXUfUls1cfD1EyXdFP1AU1w7ViHvNzMxa9AA6QMEn-tr77Ku_9Dt2K1oB3YiWIaW1McL6SPRddSXqc5LJqnHt5eWNZcAsMgQlRsz3jki4fAEbzlA0Ddtnitcjv/s400/August+21.JPG" /></a><br />
Here is our share this week. Looks like sauteed onion and squash with peppers, tomato, basil and a sprinkle of Parmesan is on the menu this week!<br />
Happy eating,<br />
Kara</div>
<div style="clear: both; text-align: CENTER;">
<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-82164728220860928872013-08-07T14:44:00.001-07:002013-08-07T14:45:03.503-07:00CSA Pick up - August 7<div style="margin: 0px auto 10px; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3lv0AcnMjhBM4KkLxK7rpU92TedxfwMx7oZMAgmmfpdVnga5B_gLwfChmraU4ME29wRR39TVC-GMy9jIypHs0lARSs_pG0y0PdRrWUQNn78cPwEH_rWF0x9i-J0lzhdoOmDYUHbO9w3u/s1600/Aug+7.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3lv0AcnMjhBM4KkLxK7rpU92TedxfwMx7oZMAgmmfpdVnga5B_gLwfChmraU4ME29wRR39TVC-GMy9jIypHs0lARSs_pG0y0PdRrWUQNn78cPwEH_rWF0x9i-J0lzhdoOmDYUHbO9w3u/s400/Aug+7.JPG" /></a><br />
It has been unseasonably cool so the produce has slowed down dramatically. With some more sun and warmer weather, we should be back on track.<br />
<br />
CSA members: Remember pick up is on THURSDAY next week.<br />
Happy eating,<br />
Kara</div>
<div style="clear: both; text-align: CENTER;">
<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-14932566043306012852013-07-25T06:05:00.001-07:002013-07-25T06:05:03.163-07:00Zucchini Muffins
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;"><b>Zucchini
Muffins</b></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">Mix together:
½ cup sugar, 1½ cup white flour, 1 cup whole wheat flour, 1 tsp
baking powder, 1 tsp salt, 1 tsp cinnamon, healthy handful of
chocolate chips and dried cranberries.</span></div>
<div style="margin-bottom: 0in; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">Mix
separately and add to the dry ingredients: 3 tsp vanilla, ½ cup
canola or vegetable oil, ½ cup smooth applesauce, 3 cups grated
zucchini, ½ cup chopped nuts (optional).</span></div>
<div style="margin-bottom: 0in; text-align: left;">
<br />
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">Preheat oven
to 425 degrees, makes 12 large muffins, bake for 15-20 minutes or
until a toothpick comes out clean.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-27563980541765752382013-07-25T06:02:00.001-07:002013-07-25T06:02:55.769-07:00CSA pick up - July 24<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-FUYGGLM9dFWnVq307fzq-WNa1ZFxq8QhwucY_NOyJcpJGOGKV3B5CI_umjgmCgsKcJ0VLHF4vxpyrBDItoWcLCWw5-nD2vboPfnijDQ2HpZTrez8AL2pZcB_7GOgB-ZH4DX7U5JS0vZ/s1600/July+24.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-FUYGGLM9dFWnVq307fzq-WNa1ZFxq8QhwucY_NOyJcpJGOGKV3B5CI_umjgmCgsKcJ0VLHF4vxpyrBDItoWcLCWw5-nD2vboPfnijDQ2HpZTrez8AL2pZcB_7GOgB-ZH4DX7U5JS0vZ/s400/July+24.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-79871230910615013422013-07-17T15:17:00.001-07:002013-07-17T15:17:23.370-07:00Chard Salad<div style="margin: 0px auto 10px; text-align: left;">
Chard Salad <br />I am attempting to make a varation of the salad that a friend shared with me and she purchased it at Meijer.</div>
<div style="margin: 0px auto 10px; text-align: left;">
Finely chopped chard (the original salad had kale)<br />shelled edamame<br />cashews<br />grated carrot<br />sunflower seeds<br />dried cranberries<br />blueberries<br /><br />dressed with pomegranate vinaigrette:</div>
<ul style="list-style-image: url("http://www.oprah.com/images/articles/Bullet_14pt_666e72_082510.png"); list-style-position: inside; margin: 3px 0px 15px 3px; padding: 0px;">
<li>3 tablespoons pomegranate juice</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 tablespoon honey</li>
<li>Salt and freshly ground black pepper</li>
<li>1/4 cup olive oil or grapeseed oil , <i>not</i> extra virgin</li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-58807272191972976002013-07-17T15:15:00.001-07:002013-07-17T15:15:48.188-07:00CSA Pick Up - July 17<div style="margin: 0px auto 10px; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTrtRV7MRXqGI9f1SMjd4eAxTOSNeUsnvzICf7IOxslyUlnZoIxrJu5sbxddCjBNiSP6Mc4kJmIL19b3AnSXhMmLVTpTfX3MApOJKwn3Wpui3OdzG9C7rrlTsjtXKV-AWaGwkWGCSBzIV/s1600/July17.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTrtRV7MRXqGI9f1SMjd4eAxTOSNeUsnvzICf7IOxslyUlnZoIxrJu5sbxddCjBNiSP6Mc4kJmIL19b3AnSXhMmLVTpTfX3MApOJKwn3Wpui3OdzG9C7rrlTsjtXKV-AWaGwkWGCSBzIV/s400/July17.JPG" /></a><br />
</div><div style="margin: 0px auto 10px; text-align: left;"><br />
</div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-82244989468835074812013-07-15T10:16:00.001-07:002013-07-15T10:16:59.888-07:00farm wedding<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0_dR3zw85iao1fwPjb00BC6rGC753xRPkMb0WsAHAMcms2ADAtDBrHFAAZZcNNUtUZTtwXpNSK9iGGSrfXbENCHt4bOEXCBMT_zTh4tEeA41wr_ThKk4U934l_FTvvUweEH4xdrhNYmd/s1600/DSC_0074.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0_dR3zw85iao1fwPjb00BC6rGC753xRPkMb0WsAHAMcms2ADAtDBrHFAAZZcNNUtUZTtwXpNSK9iGGSrfXbENCHt4bOEXCBMT_zTh4tEeA41wr_ThKk4U934l_FTvvUweEH4xdrhNYmd/s400/DSC_0074.JPG" /></a><br />
ceremony site by the pond</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oxtSnm2m_ZGvrdYFmRksBgFC0oVseYaPPobhJO5kQrfG9cpk2kAfC8aUION0mvg1rs5NSK4LEm2biE20W__6JeAWKx49jw8aGSJMqfI7Ryk_p0y-MLDWP1S3_nCbXk0AYclaDqNwuGkv/s1600/DSC_0151.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oxtSnm2m_ZGvrdYFmRksBgFC0oVseYaPPobhJO5kQrfG9cpk2kAfC8aUION0mvg1rs5NSK4LEm2biE20W__6JeAWKx49jw8aGSJMqfI7Ryk_p0y-MLDWP1S3_nCbXk0AYclaDqNwuGkv/s400/DSC_0151.JPG" /></a><br />
table centerpieces</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96HQFiykZP0OKADdH3CLdPoqLh4PaYRT8nnN90yJP4qwXbTkLQZWCTNEhPkeQVhBmHh3k2HSZZlnaHVNOR6eYdBYImOuTkjF5WQFgpusS1GVb2avU4NiWpSALGSvCvrItVuwy4Xq8L62h/s1600/DSC_0157.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96HQFiykZP0OKADdH3CLdPoqLh4PaYRT8nnN90yJP4qwXbTkLQZWCTNEhPkeQVhBmHh3k2HSZZlnaHVNOR6eYdBYImOuTkjF5WQFgpusS1GVb2avU4NiWpSALGSvCvrItVuwy4Xq8L62h/s400/DSC_0157.JPG" /></a><br />
head table</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxugGOfTqct9JzyoKPHRo3akmguMtIBtyZ2Jy-i_EZKGDjHWUkofXEoVqEqk4qr79Oq58evuBjk4Ip9v8MMs3yuVL1bPf-tdmRUnDhOq_vbrGqN6yUGa2bViaCNuevN2XPJKrvFUvdcfbg/s1600/DSC_0160.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxugGOfTqct9JzyoKPHRo3akmguMtIBtyZ2Jy-i_EZKGDjHWUkofXEoVqEqk4qr79Oq58evuBjk4Ip9v8MMs3yuVL1bPf-tdmRUnDhOq_vbrGqN6yUGa2bViaCNuevN2XPJKrvFUvdcfbg/s400/DSC_0160.JPG" /></a><br />
enjoying the barn wood bar</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYn1Y7NKxXbo2nu7Wrcm2lMRU_pIuiN26CueUJqvHRpcRrgxlVV00U-SgsMMTXwWxKfpPZy7JVZfs-TsREkgPxaaLLjkHvbdS5z2rTsbXpwrvDaoKDQi9F8ftsAOXAPiUyhyphenhyphenR_fOWX0EdP/s1600/DSC_0001.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYn1Y7NKxXbo2nu7Wrcm2lMRU_pIuiN26CueUJqvHRpcRrgxlVV00U-SgsMMTXwWxKfpPZy7JVZfs-TsREkgPxaaLLjkHvbdS5z2rTsbXpwrvDaoKDQi9F8ftsAOXAPiUyhyphenhyphenR_fOWX0EdP/s400/DSC_0001.JPG" /></a><br />
This wedding was particularly special for me as the bride was my dear cousin, Ahnna.</div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_24cg2AnfFCEWjMKZVkzqDYvb6MZMyZFImXxCgPE-m0wAUsV6s3UverWOVGTqNDkbkMB137DYARnm5q4D3p6c6a48w2AUI-Zj1fS31x8ABMQre4AcNYLvMkD4JIgkWS4sX9vfbFb4C-7/s1600/DSC_0045.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_24cg2AnfFCEWjMKZVkzqDYvb6MZMyZFImXxCgPE-m0wAUsV6s3UverWOVGTqNDkbkMB137DYARnm5q4D3p6c6a48w2AUI-Zj1fS31x8ABMQre4AcNYLvMkD4JIgkWS4sX9vfbFb4C-7/s400/DSC_0045.JPG" /></a><br />
our family in wedding finery</div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-8999963565077320912013-07-15T10:06:00.002-07:002013-07-15T10:17:11.800-07:00One Pot Wonder Tomato Basil Pasta<i><b>for basil and tomato season!</b></i><br />
<br />
<i><b>ONE POT WONDER TOMATO BASIL PASTA</b></i><br />
Serves 4 to 6 as an entree<br />
12 ounces linguine pasta<br />
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)<br />
1 large sweet onion, cut in julienne strips<br />
4 cloves garlic, thinly sliced<br />
1/2 teaspoon red pepper flakes<br />
2 teaspoons dried oregano leaves <br />
2 large sprigs basil, chopped<br />
4 1/2 cups vegetable broth (regular broth and NOT low sodium)<br />
2 tablespoons extra virgin olive oil<br />
Parmesan cheese for garnish<br />
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.
Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano.
Drizzle top with oil.<br />
Cover pot and bring to a boil. Reduce to a low simmer and keep
covered and cook for about 10 minutes, stirring every 2 minutes or so.
Cook until almost all liquid has evaporated – I left about an inch of
liquid in the bottom of the pot – but you can reduce as desired .<br />
Season to taste with salt and pepper , stirring pasta several times
to distribute the liquid in the bottom of the pot. Serve garnished with
parmesan cheese.<br />
<br />
Tried and enjoyed by Rebecca H.<br />
From <i><b>http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1</b></i> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-77044498399846626802013-07-10T14:15:00.003-07:002013-07-10T14:16:32.310-07:00CSA Pick up - July 10<div style="margin: 0px auto 10px; text-align: center;">
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VoExFiTBZNFJ-iseyfyV59G6Ofb637sQSbklXm7bQzCVsny1pQgroUFkdF9IuPWpZu9BfrEWGUqlgDbjvooBqJ7QRfPvbwSPc1XhkO0DcC3KQeDu7jFchhEw46wEOINLOTTYMMrKcsge/s1600/July+10.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VoExFiTBZNFJ-iseyfyV59G6Ofb637sQSbklXm7bQzCVsny1pQgroUFkdF9IuPWpZu9BfrEWGUqlgDbjvooBqJ7QRfPvbwSPc1XhkO0DcC3KQeDu7jFchhEw46wEOINLOTTYMMrKcsge/s400/July+10.JPG" /></a> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Keep scrolling for my new and revisited recipes!</div>
<div style="text-align: left;">
Happy eating,</div>
<div style="text-align: left;">
Kara </div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="clear: both; text-align: CENTER;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-79954746106350260602013-07-10T14:14:00.000-07:002013-07-10T14:14:02.110-07:00Green Chopped SaladThis is the salad that I am trying tonight with our butter lettuce (the lighter colored variety of the lettuce choices today).<br />
<br />
This is Jamie Oliver's Everyday Chopped salad <br />
<br />
4 scallions<br />½ a cucumber<br />A handful of fresh basil leaves<br />
head Boston or small red leaf lettuce (I used butter)<br />½
cup sprouted cress or alfalfa<br />
avocado <br />
3 tablespoons extra virgin olive oil<br />
1
tablespoon red wine vinegar<br />
½ teaspoon Dijon or English mustard (I added more)<br />
1/8
teaspoon sea salt<br />
freshly ground black pepper<br />
<br />
<ul>
<li>Get yourself a big chopping board and a large sharp knife. It’s best
to start by chopping the harder, crunchier veggies first, so trim and
chop your scallions and slice your cucumber. Slice your basil. Bring it
all into the center of the board, and continue chopping and mixing
together.</li>
<li>Add the lettuce leaves, and cress or alfalfa to the board. Add the avocado. When
everything is well chopped, you’ll have a big mound of salad on the
board.</li>
<li>Make a well in the middle and drizzle in the extra virgin olive oil
and red wine vinegar. Add the mustard and the salt and pepper. Mix up so everything gets well coated and serve on the board
or in a bowl.</li>
</ul>
Here are Jamie's tips for altering the salad:<br />
<ul>
<li>What I want to show you here is that the sky’s the limit when it
comes to the different ingredients you can add to a chopped salad – you
can use whatever’s available. </li>
<li>The only rule I would give you is to always include a couple of
handfuls of crunchy lettuce to give your salad a really good texture.
Try out different things, and don’t feel obliged to use the same old
stuff all the time. Bell peppers, tomatoes, herb sprigs . . . you can get any or all of these into a chopped
salad. </li>
<li>Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint. </li>
<li>For a bit of extra crunch, simply toast some nuts in a warm pan, but
watch them as once they start to go brown they can burn very quickly.</li>
</ul>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-5729265191294390792013-07-10T14:08:00.002-07:002013-07-10T14:08:53.922-07:00Beets (repost from 2012)<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: black; font-family: Verdana; font-size: 10pt;">I never thought I
liked beets and now they are one of my favorite vegetables. If you cut
off the greens, they will keep in your crisper drawer for quite a while.
Here are some hints about using beets as well as my two favorite beet
recipes.<br /> <br /> Beets have a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tendency</span>
to stain everything they touch so be forewarned. In order to reduce
staining do not cut the root ends or peel the beets, keep the stems
about 4-6 inches long and don't scrub them, just wash gently. When the
beets are done cooking you just slide their skins right off or eat with
skins on.<br /> <br /> Beets can be grated raw in a salad and beet greens
are also edible although they should be eaten soon as their integrity
will diminish quickly. You can steam or saute beet greens or use them in
any dish that calls for fresh spinach.<br /> <br /> Roasted Beets:<br /> I
think beets are best roasted. Preheat your oven to 450 degrees. Toss
clean, diced beets with olive oil, salt and pepper and place on baking
sheet or in a glass dish. Cover loosely with foil and bake 20-30 minutes
or until beets are fork tender. I usually remove the foil for the last
10 minutes so that they caramelize. Eat them as is or for an added
treat, toss roasted beets with feta cheese. You can also experiment with adding some of our fresh herbs to the pan.<br /> <br /> Pickled Beets (from the Asparagus to Zucchini cookbook):<br /> 2 lbs beets<br /> 1 med white onion, sliced<br /> 1 cup sugar<br /> 1 1/4 cups white vinegar<br /> 1 tsp whole allspice<br /> 2 whole cloves<br /> 1 stick cinnamon<br />
Boil or steam beets until tender. Reserve 1 cup cooking liquid, then
drain beets and let them cool. Peel, slice, and pack beets and raw
onions into pint jars (about 3). Combine reserved liquid, sugar,
vinegar, allspice, cloves, and cinnamon in a pot; bring to a simmer and
cook 5 minutes. Strain and pour into your jars. Cool, cover, and
refrigerate 24 hours. </span></span><br />
<span style="color: black; font-family: Verdana; font-size: 10pt;"><span style="color: black; font-family: Verdana; font-size: 10pt;"><br /></span></span>
<div style="text-align: left;">
<br />
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;"><b>Secret
Chocolate Cake</b> </span>
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">From Anja
Mast of Trillium Haven CSA<br />" Delicious plain, frosted or
served in bowls with applesauce. </span>
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">They'll never
know the secret ingredient unless you tell them." <br />Puree in
blender/food processor until smooth and set aside:</span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">2 cups beets
(cooked, peeled and chopped) <br />1/2 cup applesauce. </span><br />
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">Combine in a
large mixing bowl and beat with electric mixer 2 minutes:<br />1 1/2
cups sugar <br />1/2 cup oil <br />1/2 cup plain yogurt <br />3 eggs </span><br />
</div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">Add along
with pureed beets and beat another 90 seconds:<br />1/2 cup baking
cocoa (sifted) <br />1 1/2 tsp vanilla <br /><br />Gradually sift into the
batter, mixing it in with a spoon but <br />stirring only until
blended:</span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: small;">1 1/2 cups
flour <br />1 cup whole wheat flour <br />1 1/2 tsp baking soda <br />1/2
tsp salt <br />1 tsp ground cinnamon (optional) <br /><br />Stir in 1/2 cup
chocolate chips and /or nuts (chopped). <br />Pour into greased 9 by
13-inch baking pan. Bake in <br />preheated oven at 350 degrees F until
knife inserted in center comes <br />out clean, 40-50 minutes. To bake
in a bundt pan, pour half of <br />batter into the greased pan,
sprinkle chocolate chips evenly on top, <br />then add remaining
batter. <br /><br />Summer variations: Substitute 2-3 cups shredded raw
zucchini or <br />summer squash for the cooked, pureed beets. Use the
ground cinnamon <br />and add 1/2 teaspoon ground allspice.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-19479250321336273522013-07-03T20:23:00.001-07:002013-07-03T20:24:00.269-07:00CSA Pick up - July 3 (plus a Basil Pesto Recipe)<div style="margin: 0px auto 10px; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyEDbedeqPOmPp2dBOTsyK-bCxs152JsSqp0wbbH1BDpeZCbkol8OCMNIOUyDft2uMYXAWZznC38-kau1ZXUg8cG7o8jScIX95-YmSzo-NAVXGGzFT0WDOvye0aKt2LTilSKyo46439No/s1600/July+3.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyEDbedeqPOmPp2dBOTsyK-bCxs152JsSqp0wbbH1BDpeZCbkol8OCMNIOUyDft2uMYXAWZznC38-kau1ZXUg8cG7o8jScIX95-YmSzo-NAVXGGzFT0WDOvye0aKt2LTilSKyo46439No/s400/July+3.JPG" /></a> </div><div style="margin: 0px auto 10px; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemqg1PpVG6Xe3FvBlztSoUrs0QbxiBQADh_P7UE4-q549BZlF-sbHaui4EAw7rxKwCyz7covwg4H8mV-7rqewEaT97BB1L4r4GuJz8nhrVRQ-kN2f1G7qxQlsnn0XLg2VdZMUeftZHgDT/s1600/flowers.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemqg1PpVG6Xe3FvBlztSoUrs0QbxiBQADh_P7UE4-q549BZlF-sbHaui4EAw7rxKwCyz7covwg4H8mV-7rqewEaT97BB1L4r4GuJz8nhrVRQ-kN2f1G7qxQlsnn0XLg2VdZMUeftZHgDT/s400/flowers.JPG" /></a><br />
<br />
I know that Eli (my 8 year old) and I will be making pesto this weekend:<br />
<br />
Basil Pesto <br />
2 cups packed fresh basil leaves <br />
2 cloves garlic <br />
1/4 cup pine nuts <br />
2/3 cup extra-virgin olive oil, divided <br />
Kosher salt and freshly ground black pepper, to taste <br />
1/2 cup freshly grated Pecorino (I use Parm) cheese <br />
<br />
Directions:<br />
<br />
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. <br />
<br />
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. <br />
<br />
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. <br />
<br />
Have a safe and enjoyable holiday!<br />
Happy eating!<br />
Kara</div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-79885671064381408772013-06-21T10:10:00.001-07:002013-06-21T10:10:16.996-07:00CSA pick up - June 19<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegkVFdgjIz83cbEdwIgR4GmMO4OjmTRwUEpnQMb6RbeTW-BZL8hDGcPUpRidRIfvaLIw3X601EiCnxAF3qYR1FtpsBAZCxhbQGRmR5DfKX11CE51ZCFI1INerlHZgjP8R9CXt471duXD9/s1600/June+19.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegkVFdgjIz83cbEdwIgR4GmMO4OjmTRwUEpnQMb6RbeTW-BZL8hDGcPUpRidRIfvaLIw3X601EiCnxAF3qYR1FtpsBAZCxhbQGRmR5DfKX11CE51ZCFI1INerlHZgjP8R9CXt471duXD9/s400/June+19.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-29881190481338134742013-06-12T17:48:00.001-07:002013-06-12T18:04:31.503-07:00CSA pick up - June 12<div style="margin: 0px auto 10px; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW1rYJeRI9EV-64u9C1gAZyG5EJ35wAmB-eBhE3RAv22Hl-Q66egHZ9OU3OFm_YWbeE0NNEP6puAS-qXN5Gq8IAlW2O7AOW3-aNnqyXKPpJtVsRv2Wp0lL0zsymrAZCfhBnb7BpqRcx-0/s1600/photo2-001.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW1rYJeRI9EV-64u9C1gAZyG5EJ35wAmB-eBhE3RAv22Hl-Q66egHZ9OU3OFm_YWbeE0NNEP6puAS-qXN5Gq8IAlW2O7AOW3-aNnqyXKPpJtVsRv2Wp0lL0zsymrAZCfhBnb7BpqRcx-0/s400/photo2-001.JPG" /></a><br />
If you are new to CSAs, it is likely that tat soi and lemon balm are a bit unfamiliar. So, here is a bit of info on them as well as swiss chard, another CSA staple.<br />
<br />
tat soi: a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups or stir frys at the end of the cooking period.<br />
<br />
lemon balm: a perennial herb from the mint family. This leafy green herb has lemon-scented, mint-like leaves that are often used dried to brew an aromatic tea. Its slightly tart flavor is used to flavor salads as well as meats and poultry. <br />
<br />
swiss chard: a beet family vegetable with crinkly green leaves and celery like stalks. Stalks can very from a light silvery to deep red color.</div>
<div>
<div>
braise, saute, steam. Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish.<br />
<br />
Happy eating,<br />
Kara </div>
</div>
<div style="clear: both; text-align: CENTER;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-74818099404690640522013-06-12T17:30:00.000-07:002013-06-12T18:24:49.440-07:00Salad DressingsHere are my go to salad dressing recipes. I always have a batch sitting in the refrigerator during CSA time so my salad greens do not go to waste.<br />
<br />
For those who follow me, you already know that this is my all time favorite dressing.<br />
<br />
<div style="margin: 0px auto 10px; text-align: left;">
<span style="font-family: inherit;"><span style="color: black; font-size: small;">Honey Mustard Vinaigrette</span></span><br />
<span style="font-family: inherit;"><span style="color: black; font-size: small;">3/4 c olive oil</span><span style="color: black; font-size: small;"> </span></span><br />
<span style="font-family: inherit;"><span style="color: black; font-size: small;">1/2 c apple cider vinegar</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 TBS honey</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 TBS whole grain mustard</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 garlic clove, minced</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 sprig of rosemary, minced</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">sea salt and pepper</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Whisk to combine.</span></span></div>
<div style="margin: 0px auto 10px; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"> </span></span></div>
<div style="margin: 0px auto 10px; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">This one is currently in my refrigerator:</span></span></div>
<div style="margin: 0px auto 10px; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">1/3 cup balsamic vinegar</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/3 cup olive oil</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/3 cup water</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">salt and pepper to taste</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">(I have been adding Rustic Tuscan Seasoning (from Costco) lately instead of s&p)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Whisk to combine.</span></span></div>
<div style="margin: 0px auto 10px; text-align: left;">
<br />
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"><b>Asian
Dressing</b></span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">(can
be used as a marinade as well)</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">Whisk
together:</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">½
cup canola oil</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">¼
cup rice vinegar</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">1
TBS soy sauce</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">1
TBS sugar or honey</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">A
few drops sesame oil</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">Pepper
to taste</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">Sesame
seeds</span></span></div>
<div style="margin-bottom: 0in; text-align: left;">
<span style="font-size: x-small;"> </span><br />
<span style="font-size: small;">Happy eating,</span><br />
<span style="font-size: x-small;"><span style="font-size: small;">Kara </span></span></div>
<span style="font-size: x-small;"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-37170912675550431372013-06-12T17:00:00.002-07:002013-06-12T18:03:27.123-07:00Grilled Kale<div style="margin: 0px auto 10px; text-align: center;">
<div style="text-align: left;">
This is how I often serve our kale. Take off the ribs and tear the leaves into smaller pieces. Then, place the kale in the middle of a large piece of foil, drizzle on olive oil and add salt and pepper.<br />
Seal the packet by rolling the edges of the foil. Place it on a hot grill for a few minutes on each side.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A87EIXlTYKcEyqDeBQLTQHDfxAYbrbaeM7K86ftiLyFZFwo_LXMaKvX23ZbvDbUl7QKg4PDi__jObgeqoewcLfzEN_7vgEkPEhq5ihovlYk2kV3K2Vz6W3MLRuAmpxA9E-0g305D6_sY/s1600/packet.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A87EIXlTYKcEyqDeBQLTQHDfxAYbrbaeM7K86ftiLyFZFwo_LXMaKvX23ZbvDbUl7QKg4PDi__jObgeqoewcLfzEN_7vgEkPEhq5ihovlYk2kV3K2Vz6W3MLRuAmpxA9E-0g305D6_sY/s400/packet.JPG" /></a></div>
<div style="text-align: left;">
The kale will wilt and even char a bit. This past week I used it as a base for our grilled salmon. </div>
</div>
<div style="margin: 0px auto 10px; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3DdtYMrmM7SKtPOyBEncjR-5cAMl9a_wD7juSGzJboCQ9AnJVfTPgoAsQZtr-zjKgfhjMCnHJnvIDTjOs2FyyxYSlVDLnlQTqPYh5NumudNh5Eof6i8SLASpDvHTV1r4WmzVYd5bJE8I/s1600/grilled+kale.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3DdtYMrmM7SKtPOyBEncjR-5cAMl9a_wD7juSGzJboCQ9AnJVfTPgoAsQZtr-zjKgfhjMCnHJnvIDTjOs2FyyxYSlVDLnlQTqPYh5NumudNh5Eof6i8SLASpDvHTV1r4WmzVYd5bJE8I/s400/grilled+kale.JPG" /></a><br />
Very quick and easy way to eat up all those greens. You can substitute any dark leafy green. Try your chard, arugula, or tat soi this week.<br />
Happy eating, <br />
Kara </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4813758488332714603.post-46452620524990423812013-06-12T17:00:00.001-07:002013-06-12T17:55:03.808-07:00Japanese Vegetable Pancakes (from smitten kitchen)<br />
<u>Pancakes</u><br />
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one<br />
4 medium carrots, peeled into ribbons with a vegetable peeler<br />
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons<br />
4 scallions, thinly sliced on an angle<br />
1 teaspoon kosher salt<br />
1/2 cup all-purpose flour<br />
6 large eggs, lightly beaten<br />
Canola, safflower or peanut oil for frying<br />
<u>Tangy Sauce</u><br />
1/4 cup ketchup<br />
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)<br />
1/4 teaspoon dijon mustard<br />
1 tablespoon rice cooking wine or sake<br />
1 teaspoon soy sauce<br />
1 tablespoon honey (use 2 if you like a sweeter sauce)<br />
1/8 teaspoon ground ginger<br />
<u>Make the pancakes:</u> Toss cabbage, carrot, kale, scallions and
salt together in a large bowl. Toss mixture with flour so it coats all
of the vegetables. Stir in the eggs. Heat a large heavy skillet on
medium-high heat. Coat the bottom with oil and heat that too. <br />
To make a large pancake, add 1/4 of the vegetable mixture to the
skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press
the pancake down flat. Cook until the edges beging to brown, about 3
minutes. 30 seconds to 1 minute later, flip the pancake with a large
spatula. (If this is terrifying, you can first slide the pancake onto a
plate, and, using potholders, reverse it back into the hot skillet.)
Cook on the other side until the edges brown, and then again up to a
minute more (you can peek to make sure the color is right underneath).<br />
To make small pancakes, you can use tongs but I seriously find using
my fingers and grabbing little piles, letting a little batter drip back
into the bowl, and depositing them in piles on the skillet easier, to
form 3 to 4 pancakes. Press down gently with a spatula to they flatten
slightly, but no need to spread them much. Cook for 3 minutes, or until
the edges brown. Flip the pancakes and cook them again until brown
underneath. <br />
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed. <br />
<u>If desired, make okonomiyaki sauce:</u> Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick. <br />
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds. <br />
<u>Do ahead:</u> Extra pancakes will keep in the fridge for a couple
days, or can be spread on a tray in the freezer until frozen, then
combined in a freezer bag to be stored until needed. Reheat on a baking
sheet in a hot oven until crisp again.<br />
<br />
http://smittenkitchen.com/blog/2013/05/japanese-cabbage-and-vegetable-pancakes/<br />
<br />
<br />
This is a recipe from smitten kitchen that was tried and enjoyed by Rebecca H and passed onto me.<br />
Happy eating,<br />
KaraUnknownnoreply@blogger.com0