No Box Pic This Week

My people are so quiet and quick about picking up their boxes I was unable to get a pic of what was in the box this week.  Thankfully Rue sends an email relaying what John and Anna want to tell us.

There was lettuce, kale, Swiss chard, onions, Chinese cabbage, sugar snap peas(edible pods)., pr strawberries.  They have been happy with the strawberry production and hopefully they will still be going for the boxes next week.  But count on the to slow down production with all the rain coming this week.  There should be zucchini, squash and head cabbage in the next few weeks and maybe some green beans.

But we do have a Recipe Of The Week...one of my favorites!

RECIPE OF THE WEEK

Swiss Chard with Garlic and Bacon

4 slices of bacon chopped

1 bunch of Swiss chard

3 cloves garlic, roughy chopped

1 Tablespoon of butter

salt and papper

Heat a large skillet over medium heat.  Add the bacon and cook until browned, stirring occasionally.  While the bacon is cooking, separate the chard leaves from the stems.  Tear the leaves into rough pieces.  Then chop the stems into small pieces.  Add the garlic to the skillet and cook for 3 minutes, stirring occasionally.  Stir in the chard.  Toss everything together.  Continue cooking and tossing until just wilted.  It should be softened, but should mostly retain its shape.

Recipre Of The Week: Kale Chips

 Kale Chips

1 bunch of kale

Salt to taste (we like Creole seasoning)

1-2 teaspoons of olive oil or cooking spray

Wash and dry the kale. Remove wems and cut into 1 to 2-inch strips.  Rub with olive oil then sprinkle with seasoning.  Place on a baking sheet and put into a 300-degree oven.  You will need o to watch them closely as you will need to turn them to get them nice and crisp.  Cooking time depends on the moisture in the kale but it usually cooks in 10-15 minutes.

Green, Green, And More Green

 Getting a late start on last week's delivery blog.  I'm sorry but it is the end of the school year and we have a few other challenges to deal with.

lettuce greens, kale, asparagus, onions radishes

The weather is starting to warm up and it looks like it will stay warm this week.  John says that after a week of warmer weather the crops should really improve.  All of the strawberry blooms made it through the last frosts and they are starting to set berries.  The warmer weather has dried things up on the farm which has allowed them to get more plowing done.  They that more rows prowed in and the winter cover crops have been plowed in.

RECIPE OF THE WEEK

Roasted Radishes and Asparagus with Maple Mustard Dressing

12 radishes

8 asparagus

8 spring onions 

1 Tablespoon of oil

For the maple syrup dressing

2 tablespoons of oil

1 tablespoon of maple syrup

1 tablespoon of Dijon mustard

salt and pepper

Heat over to 400 degrees.  Cut any large radishes in half and leave the smaller one's whole. Cut and tough woody stems off the asparagus.  Trim any roots from the spring onions.  Spread the radishes, spring onions, and asparagus in a single layer on a baking sheet.  Drizzle with oil and bake for 15 minutes or until they start to darken.  

Meanwhile, make the dressing:  place all dressing ingredients into a jar and shake or in a bowl and which.  Drizzle over the warm vegetables.

Recipe Of The Week: Baked Parmesan Yellow Squash

Baked Parmesan Baked Squash

2 medium-sized yellow squash

garlic salt and fresh ground pepper

1/2 cup of grated Parmesan cheese

Place the oven rack in the center position of the oven.  Preheat the over to 425 degrees F.  Line a baking sheet with foil (lightly sprayed with nonstick cooking spray) or parchment paper.

Wash and dry the squash and then cut each one into 1/4 inch thick slices.  Arrange the squash rounds on the prepared pan with little to no space between them.  Lightly sprinkle the squash with garlic salt and fresh ground pepper.  Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

Bake for 25 to 20 minutes or until the Parmesan cheese melts and turns a golden brown.  Alternatively, you may broil them for a minute or two at the end of the cooing time to speed up the browning.  Serve immediately.

Recipe Of The Week... Roasted Chinese Cabbage

Roasted Chinese Cabbage

INGREDIENTS

6 Tablespoons of vegetable or olive oil

2 garlic cloves, crushed

6 cups of Napa cabbage, roughly shredded

salt to taste

pepper to taste

DIRECTIONS

Heat the oil in a skillet on low: add the garlic cloves and cook very gently for 15 minutes.  Discard the garlic and toss the cabbage in the oil, salt, and pepper.

Preheat your oven to 450 degrees

Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are brown.

Serve hot.

It also is great with hot pepper vinegar right after serving.

Recipe Of The Week: Garlic Bacon Kale

Garlic Bacon Kale

Ingredients:

3 Slices of bacon, chopped

1/2 cup of onion, finely chopped

1 bunch of kale, washed

2 cloves of garlic, minced

salt and pepper to taste

Instructions:

Cook the bacon until done over medium heat.  Remove bacon and set aside reserving drippings.

Reduce heat to medium-low and cook onion in drippings until tender, about 10 minutes.

Add kale and garlic stirring until cooked, about 5 minutes.

Season with salt and pepper to taste.  Sprinkle with bacon and serve.

Recipe Of The Week: Chunky Tomato Soup

Chunky Tomato Soup

1 1/2 cups peeled, seeded, and finely chopped tomatoes
2 teaspoons of sugar
1/4 cup of butter
1/4 cup of chopped onions
3/4 cup of salt
3 cups of milk

Bring tomatoes and sugar to a boil: simmer 10-15 minutes.  Meanwhile, heat butter and saute butter for 5 minutes.  Blend in flour, then slowly add milk while stirring.  Cook and stir until thickened.  Add hot tomatoes,, stirring constantly. 
Variation: Process tomatoes in a blender before heating or use tomato juice.  Delete flour for a thinner tomato soup.

Recipe of The Week: Green Bean Potato Pancakes

Green Bean Potato Pancakes

1 1/2 cup of finely diced green beans
2 cups of grated potatoes
1/4 cup of chopped onions
2 large eggs, lightly beaten
1/2 teaspoon salt or to taste
1/8 teaspoon of pepper

Combine ingredients and fry in vegetable oil or q miture of butter and oil.

Recipe Of The Week: Oven Fried Broccoli

Oven Fried Broccoli

1 1/2 cups of sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 bunch broccoli cut into florets with 1-inch stems
1/2 cups of crushed cornflakes

Stir together sour cream, Worcestershire and garlic salt.  Dip broccoli into sour cream mixture, then roll into crushed cornflakes to coat.  Place on a greased baking sheet.  Bake at 400 degrees approximately 20 minutes.  Serve warm

Recipe Of The Week: Chard Salad

Chard Salad

1 pound of coarsely chopped chard
1/2 c thinly sliced celery
1/2 c thinly sliced radishes
1/4 c sliced onions
1/4 c olive oil
1/4 c lemon juice
1/2 tsp dry mustard
1/4 tsp celery seed
salt and pepper to taste

Steam chard 3-5 minutes: drain.  Rinse under cold water to cool.  Drain well. Combine chard, celery, radishes, and onions and toss.  Put remaining ingredients in a jar with a lid and shake well.  Pour over salad.  Toss to coat.  Season to taste and serve.

Recipe Of The Week: Fresh Asparagus Omelet

Fresh Asparagus Omelet 

1 T of butter
6 eggs, beaten
1/4 c milk
1 T olive oil
8 stalks of asparagus cut into 1/2 inch pieces
salt and pepper as desired
1/4 c of chopped onion
1/2 c shredded swiss cheese

In a non-stick skillet, heat butter and oil over medium heat.  Add asparagus and onion and cook for five minutes or until tender.  In a bowl combine eggs, milk, salt, and pepper.  Beat egg mixture with a fork just until bubbles start to appear.  Pour over asparagus mixture.  Cook until eggs are set on top: lift edges with a spatula to allow the uncooked eggs to run under the cooked eggs.  When the eggs are fully cooked top with cheese and cut into wedges.

Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/2 pound of bacon
1/4 cup of dry bread crumbs
6 medium potatoes, cooked and peeled
6 sliced hard-boiled eggs
2 Tablespoons of minced chives
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of sour cream
1/2 cup of milk1 Tablespoon of flour

Fry bacon in a skillet.  Remove bacon and drain off all but 1 Tablespoon of the drippings.  Saute bread crumbs in drippings in skillet until brown.  Slice potatoes.  Crumble bacon.  Arrange half of the potatoes in a buttered, shallow, 2-quart baking dish.  Spread the top with the remaining potato slices.  Combine sour cream, milk, and flour.  Mix well and pour over potatoes.  Sprinkle with crumbs.  Bake at 350 degrees for 25 minutes or until done.

Recipe Of The Week: Coconut Custard Sweet Potato Pie

Coconut Custard Sweet Potato Pie

3 eggs
1/2 cup of sugar
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
2 cups of cooked and mashed sweet potatoes
1 cup of evaporated milk
1 cup of coconut
1 uncooked pie shell

Put all ingredients (not the pie shell) in the blender.  Blend until smooth.  Pour into unbaked pie shell and bake at 350 for 50 minutes or until knife comes out clean.

Recipe of The Week: Yummy Potatoes

Yummy Potatoes

9 pounds of potatoes, cubed
1 cup of butter
1 Tablespoon of salt
1 Tablespoon or course garlic salt with parsley
1 Tablespoon of parsley flakes
1 teaspoon of black pepper

Cook potatoes in 1-2 quarts chicken broth with soup base until soft.  Then drain.  Put potatoes in a roaster and sprinkle seasonings on top.  Melt butter and drizzle over seasonings.  Cover and bake at 350 degrees for 20-30 minutes.

Recipe Of The Week: Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili

1 Tablespoon of olive oil
2 garlic cloves, chopped
1Tablespoon of chili powder
2 Tablespoons of brown sugar
1 cup of water
1 medium onion
2 medium to large sweet potatoes (peeled and sliced)
1/2 teaspoon of cumin
1 16 oz jar of salsa or 1 14 oz can of diced tomatoes
2 15-19 oz can of black beans, 1 cup of the liquid from one can and drain the other can

Heat the olive oil over medium to medium-high heat.  Add onions, garlic, and cook, stir until soft.  Stir in the remaining ingredients, except the beans.  Bring to a boil and then reduce the heat to medium-low and cook potatoes until tender.  Add beans and the cup of bean liquid and cook until heated through.

Variation:  Add 1 1/2 cups of diced chicken.

Recipe Of The Week: Baked Parmesan Sweet Potatoes

Baked Parmesan Sweet Potatoes

2 sweet potatoes
2 Tablespoons of grated Parmesan
1/2 teaspoon of garlic salt
2 teaspoons of minced garlic
1 Tablespoon of olive oil
1/2 teaspoon of Italian seasoning
2 Tablespoons of butter melted
dried parsley

Heat oven to 400 degrees.  Peel and cube the sweet potatoes into 1-inch cubes.  Place garlic, oil, butter, garlic salt, cheese, and Italian seasoning in a bowl and mix well.  Add sweet potatoes to the mixture and stir coating the potatoes well.  Place on foil and spread out evenly.  Bake 18-20 minutes.  SErve warm.  Sprinkle with dried parsley if desired.

Recipe Of The Week: Mixed Mashed Sweet Potato Casserole

Mixed Mashed Sweet Potato Casserole

Mix your favorite burger (chicken and turkey are especially good with this)  and press into a roaster.  Bake until done.  Pour off grease if there is any.  Meanwhile, prepare sweet potatoes as you would for mashed potatoes.  Cook, mash, and season to taste with salt, pepper, and garlic pos=wder, adding butter, sour cream, and milk.  Spread on top of baked meatloaf and top with cheese and bacon bits.  Finish baking after lowering the heat.

Recipe Of The Week: Raised Potato Doughnuts

Raised Potato Doughnuts

4 cups of milk
1 cup of butter
2 cups of mashed potatoes
1 1/4 cup of sugar
2 Tablespoons of yeast
1/2 cup of warm water
2 eggs, beaten
1 1/2 teaspoons of salt
10 cups of flour

Scald milk.  Melt butter in milk and add potatoes and sugar.  Cool.  Dissolve yeast in water.  Add to lukewarm milk mixture.  Add eggs and salt.  Gradually stir in flour.  Add more flour if needed.  Let dough rise in a warm place until it is double in size ( about 1 hour)  Punch dough down and roll out 1/2 inch thick on a floured surface.  Cut with doughnut cutter.  Let rise again until double (about 45 minutes).  Deep fry at 375 degrees for 1 to 2 minutes on each side.  Don't overcrowd the fryer or skillet or the temperature of the oil will drop too much.  Sugar by shaking a few doughnuts at a time in a plastic bag containing sugar.
Variation:  Glaze with a glaze by mixing 2 cups of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla.

Recipe Of The Week: Cheesy Potato Bake

Cheesy Potato Bake

4 large unpeeled baking potatoes
1/4 cup of butter
1 Tablespoon of grated onion
13/4 teaspoon of salt
1/8 teaspoon of pepper
1 cup of shredded cheese
1 Tablespoon of freshly chopped parsley

  Thinly slice potatoes and place them in a shallow greased 2-quart baking dish.  In a small saucepan heat butter, onion, salt, and pepper until butter is melted.  Drizzle mixture over the potatoes.  Cover with foil and bake at 425 degrees or until tender.  Sprinkle with cheese and parsley.  Bake uncovered until cheese melts.

Recipe Of The Week: Raw Green Bean Salad

Raw Green Bean Salad

2 cups of young green beans
1/2 cup of chopped green pepper
1/4 cup of radishes chopped
1/2 a medium onion, diced
1 small cucumber, diced
salt and pepper to taste
a dressing of your choice, enough to hold salad together

Combine vegetables and mix well.  Add dressing of your choice.  Chill and serve