22 Sep

Baba Ganoush Tahini

Baba Ganoush Tahini

Ingredients

1 Eggplant
1 Lemon, juiced
8 oz Plain Yogurt
1 Teaspoon Garlic, minced
1/2 Cup Tahini Sauce
Water

Instructions:

Juice the lemon and set aside.

Preheat the oven to 350 F.

Slice the eggplant into rounds, leaving the skin intact, then place in a greased baking dish and bake for 30 minutes or until soft.

Remove from heat, cool and peel. Roughly chop and add to a food processor with the garlic, 1/2 of the lemon juice, yogurt, salt and pepper. Pulse until smooth.

Add in the tahini sauce, salt and pepper to taste, remaining lemon juice and about one tablespoon of water. Pulse until combined.

Serve with pita chips and enjoy!

18 Jul

Roasted Garlic & Tomato Bruschetta

Serves 4-6

Ingredients:
1 garlic head, whole
3 teaspoons olive oil
salt and pepper to taste
1 medium tomato, diced
¼ cup fresh basil, chiffonaded
4 ounces cream cheese, softened
½ cup Shredded Parmesan Cheese
12 slices baguette, 1/2-inch thick

Directions:

1. Preheat oven to 350°F. Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.
2. Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
3. Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
4. Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.

01 Mar

Stir-Fry It! The Anything Goes Meal!

Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.

Ingredients (or whatever other vegetables you have kicking around)

1 bunch scallions, chopped
1 bunch green garlic tops, chopped
½ lb of carrots
1-2 cups of snow peas, sugar snap peas, or green beans
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or Swiss chard, beet tops or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes

Sauté your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas or beans, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.

 

 

02 Aug

Basil-Nut Pesto Cubes

Serving Size: 3 Cups
Ingredients

  • 1 1/3 Cup Walnut or Pecan Pieces
  • 12 Cups Basil Leaves, loosely packed
  • 8 Cloves Garlic, chopped
  • 1 Cup Olive Oil
  • 1 Cup Parmesan Cheese, grated
  • 1 Tablespoon Lemon Juice

Instructions

  1. In a food processor pulse the nuts, basil and garlic until nuts are crumbled and mixture is uniformly green.
  2. Set food processor to blend and steadily stream in olive oil to create an emulsion.
  3. Add the parmesan cheese and lemon juice and puree until smooth.
  4. Season with salt and pepper to taste.
  5. Ladle into 1/2 cup ice cube molds and press plastic wrap over the surface of the mixture to seal out any air. Freeze for 4 hours or overnight and then transfer to freezer bags for long term storage!
  6. Defrost and use in place of store-bought pesto all year round!

…and here is a great, easy kale salad recipe.  The lacinato kale you received in your share today is great, however, you can use any type of kale.

08 Jul

Garden News – July 8, 2015

From 99 degrees on Saturday the 4th of July to me wearing my insulated Carharts the very next day while I was out harvesting the garlic!  Only in Montana, right?  I am wondering if the plants are as confused as I am.

 

 

 

 

 

 

 

 

 

 

The first of six 20 foot rows of garlic harvested.

 

 

 

 

 

 

 

 

 

These are the Inchelium Red artichoke type garlic.  Some of them were as big as baseballs.

 

 

 

 

 

 

 

 

 

Garlic needs to cure for a couple of weeks or longer. This allows the necks to dry down so they will store well. I place them on raised screens in a protected shady area. Then I will clean off all of the dirt, remove the dried stems and trim the roots. Some of the garlic will be saved to replant for next years crop.
Lots of weeding again this week. I am also experimenting with a new method of training the tomatoes to climb on strings. It took a couple of days to get them all tied up. We will see how it works. I am seeing a few tomatoes set fruit and there are quite a few flowers on them. So, am hoping for a beginning harvest by late July or so.

The grasshoppers are starting to do some damage on the kale and other greens. I am hoping that we get some rain, as we really need it to keep the insect eating frenzy down.

This weeks share will include rhubarb, sugar snap peas, beets, radishes, lettuce, kale, red overwintered onions and herbs. This will be the last of the peas, as those high 90 degree days did the number on the flowering tops. Peas don’t like the heat. I am happy that everyone received some during the first two harvests, but I was really planing on a longer harvest window.

I am including a recipe for a great breakfast/brunch dish using your kale. Frittata’s are so quick and easy to make. You can use almost any veggie in them and you can also top with a nice feta or aged cheese..

Potato, Bacon, and Greens Frittata
You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.
Serves: 6

Ingredients
1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)
1 1/2 tablespoons olive oil
2 large sweet onions, thickly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
8 large eggs, lightly beaten

Directions
1. Preheat oven to 350º. Heat oil in a nonstick skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.

There will be eggs available for $3 a dozen. See you tomorrow…Thursday….4-6 PM. If you can’t make it, please let me know. Remember to bring you bags, boxes or coolers

 

 

14 Apr

Spring Greens: Asparagus, Mustard Greens and Kale Stir-Fry Recipe

You can use curly kale or ornamental kale, though Tuscan kale works especially well. This kale stir-fry can be served as a side dish, or toss in grilled chicken strips and serve with a salad and oven-fresh bread on the side for a quick and easy main-dish meal.
SERVES 4

Ingredients

8 ounces multigrain penne pasta
2 tablespoons olive oil, divided
2 carrots, cut into thin matchstick strips
1 large red bell pepper, cut into thick matchstick strips
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon dried chile flakes
1 large bunch kale (about 1 pound), leaves cut into 1/2-inch slices; stems into 1/4-inch lengths
8 ounces mustard greens or dandelion greens, chopped
1 pound asparagus; washed, trimmed and cut into 1 1/2-inch pieces
1/2 tablespoon balsamic vinegar
1 pound Roma or other paste-type tomatoes, chopped
1/2 cup lightly packed chopped fresh basil
1/2  teaspoon salt
1/2 cup grated or shaved Pecorino Romano cheese or Asiago cheese
Pepper and additional salt (if needed), to taste.

Directions

  1. Cook pasta according to package directions. Drain well, transfer to a large serving bowl or platter, and then toss with 1/2 tablespoon olive oil. Set aside.
  2. Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add carrots, red pepper, garlic, sugar and chile flakes; sauté for 1 to 2 minutes. Stir in kale, mustard greens, asparagus and vinegar; sauté for 3 minutes. Add tomatoes, basil and salt; cook for 1 to 2 minutes more or until vegetables are tender.
  3. Spoon greens mixture over cooked pasta; toss well to combine. Transfer Kale Stir-Fry to a large serving dish or bowl. Top with shredded or shaved cheese and season with salt and pepper.