Thinking there were a few more cold days ahead, I put off writing about comfort soups and vegetable stews. Here it is the beginning of February and the last few days have felt almost like the long humid days of summer. (Notice I say almost.)

So instead of hot steamy bowls of soups it’s all about chilled refreshing soups that are just as comforting on a sultry summer day.

Chilled soups usually call for “stock”.  In hot soups stock is the flavor anchor and the same is true for chilled soups.  So if you start out using a blah tasting stock your soup will be blah. Check back to blogs December 14, 2010 and March 1, 2011 for a reminder how to prepare chicken and vegetable stocks. Both blogs give important preparation tips. There are a few good prepared stocks on the market you can use in place of homemade, but check the sodium content and the ingredient list. Some store-bought stocks are very high is sodium and low on fresh ingredients.

To show off the bright color of chilled soups, pour into on-the-rocks glasses, martini glasses, shot glasses, espresso cups, clear glass mugs or lovely china bowls and serve as a starter or a light entrée paired with a salad or sandwich.

Rebecca Lang, a dear friend and cookbook author, graciously shared this recipe. It’s included in her book, Quick-fix Southern Homemade Hospitality in 30 Minutes or Less. Rebecca generally serves this soup warm but it can be equally delicious served chilled. Also featured in her book are Dilled Cucumber and Chilled Strawberry Peach Soups - two deliciously refreshing chilled soups.

Real Tomato Soup
Makes 4 1/2 cups

Tomato soup is not tomato soup when it’s made with canned tomatoes. Using fresh, ripe tomatoes doesn’t have to mean a long time at the stove. Skipping the peeling and seeding is one way to save a large amount of prep time. The soup is pureed before serving, so all the nutrition of the peel is blended right in.

2 tablespoons olive oil
1 medium Vidalia onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
2 1/4 pounds of tomatoes, chopped (and cored)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy whipping cream
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil

2 tablespoons basil, chiffonade leaves (see note)

Heat the olive oil in a stockpot over medium heat. Add the onion and cook, stirring for 5 minutes. Add the garlic and cook for 1 minute.

Add the chicken broth, chopped tomatoes, salt and pepper. Cover the stockpot and cook for 6 minutes.

Remove from the heat. Use a hand blender to puree the soup right in the stockpot. Or puree in batches with a traditional blender.

Return to the stockpot to low heat. Add the cream, oregano and basil. Cook for 3 more minutes. Serve hot.

Or to serve chilled, remove soup to a large bowl and allow to cool. Cover and refrigerate for 3 hours or overnight. When ready to serve, taste, adjust seasonings. Garnish with a fresh basil chiffonade.

Note: To chiffonade basil leaves, stack about 8 basil leaves into a neat pile. Tightly roll lengthwise into a cigar shape. Using a very sharp knife slice leaves across “cigar” into thin strips. Thinner slices yield a finer chiffonade. Fluff the chiffonade with your fingertips to separate the shreds. Edges will darken rapidly so use the chiffonade as soon as possible.

Chilled Carrot Soup with Cumin and Lime
Serves four

When the thermometer is off the charts, nothing could be more tempting than this smooth, icy cold soup with slightly spicy accents. It’s equally satisfying whether offered as a starter or as a light main course.

2 tablespoons olive oil
2 pounds carrots, peeled and chopped (about 5 cups)
2 cups chopped leeks, white and light green parts only (about 3 leeks) *
1 tablespoon chopped garlic (about 4 cloves)
3 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon for less “heat”)
6 1/2 cups low-salt chicken stock (or vegetable stock)
8 tablespoons sour cream, divided
2 tablespoons fresh lime juice
salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro for garnish
2 teaspoons grated lime zest for garnish

Heat oil in a large, heavy pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, (about 5 minutes). Add garlic; sauté for about 1 minute. Add cumin and crushed red pepper flakes; sauté for 30 seconds more. Add chicken stock, bring to a boil and reduce heat. Simmer uncovered until vegetables are very tender, about 35 minutes.

Purée the soup in batches in a food processor, blender, food mill or purée soup using an immersion blender in the pot. Transfer soup to a large bowl and cool. Whisk in 6 tablespoons of the sour cream. Cover and refrigerate for at least 3 hours or overnight.

When ready to serve, stir lime juice into soup. Thin soup with more stock if desired, and season with salt and pepper to taste. (Chilled soups often need extra seasoning to intensify their flavor.) To serve, ladle soup into 4 bowls and spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime zest.

Source: Sunday Soup, A Year’s Worth of Mouthwatering, Easy-to-make Recipes
by Betty Rosbottom

*Note: Shallots maybe substituted for leeks

Chilled Radish Buttermilk Soup
Makes about 4 cups

1/2 pound trimmed radishes, quartered (1 1/4 cups)
3/4 pound seedless cucumber (or seeded cucumber), peeled and chopped (about 2 cups)
2 cups well-shaken chilled buttermilk
1 teaspoon salt
1 teaspoon seasoned or plain rice vinegar
1/2 teaspoon sugar or to taste
1/4 cup unflavored Greek yogurt or sour cream, optional

Garnish: thin slices of radishes

Purée all ingredients in a blender until very smooth. Serve immediately.

Source: Adapted from epicurious.com

Sure, commercial dressings are convenient, but using a blender, food processor or a well-sealed jar means whipping up a dressing in minutes.

Homemade dressings are less expensive and you have complete control of the ingredients. Have you looked at the ingredients in some commercial dressings? Preservatives, sweeteners, gums and stabilizers can leave a bad taste in your mouth and on your salad.

Keeping your pantry filled with assorted vinegar (champagne, red wine, cider, rice wine) and oils (sesame seed, olive and walnut) gives you ingredients to create your own dressings. I try to keep on hand a few lemons and other citrus fruits in the refrigerator to blend with vinegars or use alone with a splash of oil.

Pair greens with a dressing.  Pungent greens such as peppery arugula or bitter chicory need an equally assertive dressing; e.g. balsamic vinaigrette. Tender, mild lettuces — butter or Bibb lettuces or baby greens, for instance-are best tossed more delicately with a lemon juice or a mild vinegar such as white wine, champagne or rice wine. Romaine and other crisp, mildly flavored lettuces have an affinity to creamy dressings. Stronger flavored, fleshier greens beg for a more generous hand with the dressing whereas more delicate greens in flavor and substance taste better when lightly dressed.

Generally allow 1/4 cup dressing tossed with 2 quarts.  Lightly toss, taste and add more dressing, if desired.

(Read “Salad for Dinner” December 7, 2011, for tips on storing and preparing salad greens)

Photo courtesy of Nourish Network

Basic Vinaigrette 

For mellow-flavored greens including Boston, Bibb, leaf and spinach

The jar serves as both shaker and storage container-no need for a bowl and whisk.

Customize this dressing swapping vinegars, adding shallots or scallions.

(This recipe maybe doubled or tripled)

1 clove garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
Sea salt and freshly ground pepper

Shake ingredients together in a tightly sealing jar. Refrigerate for up to 5 days.

Source: nourishnetwork.com

Scallion Vinaigrette

Makes about 1/2 cup dressing

For delicate lettuces, grilled vegetables, chicken or fish

6 scallions pale and dark green parts only coarsely chopped

1 jalapeño, seeded and chopped

3 tablespoon sherry vinegar

3 tablespoons water

1 teaspoon honey

1/4  cup plus 1 tablespoon canola oil

3 tablespoon(s) chopped cilantro

Salt and freshly ground pepper

In a blender, purée the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.

Source: Bobby Flay, Food Network

Sweet Sesame-Soy Vinaigrette

Makes about 1 1/2 cups dressing

Tender greens-Boston, Bibb or mesclun mix tossed with thinly sliced scallions, radishes, red salad turnips, cucumbers and slivers of red bell pepper.  Use two tablespoons of dressing per quart of greens.

1/3 cup rice vinegar (unseasoned)

2 tablespoons soy sauce

1/4 packed light brown sugar

1/2 teaspoon grated fresh ginger

2 teaspoons Asian chili garlic paste

1 tablespoon toasted sesame oil

1/2 cup vegetable oil

2 teaspoons sesame seeds, toasted

Whisk vinegar, soy sauce, sugar, ginger and chili paste in a medium bowl until sugar dissolves.  Gradually whisk in oils; whisk in sesame seeds. Store in refrigerator up to 3 weeks.

Source: Cook’s Illustrated, May & June 2005

Just one of the gang on a crudités platter, a dieter’s snack or an aromatic in soups and stews – celery is often left sitting in the vegetable bin to wilt playing second fiddle to more glamorous vegetables.

With a light almost licorice flavor, it’s time to give celery a leading role as the crunchy star in salads or sweetened by a light sauté.

Celery should be stored unwashed, lightly wrapped in a clean cotton dish towel or paper towel, sealed in a plastic bag and stored in the coldest area of the refrigerator. For extra crisp celery, store upright in a container filled with about 1-inch of water, tented with a plastic bag.

When ready to use, wash well under cool water. Removing “strings” with a vegetable peeler will reveal celery’s more delicate flavor. Stop! Don’t throw away the leaves. Use in salads or add to your freezer stock bag.
(For more information about preparing stock read March 1, 2011 blog)

Bunch, stalk or rib – a culinary conundrum. These terms are used interchangeably in recipes referring to the entire vegetable or just one piece. If the amount is a cup or two and referred to diced or sliced you can assume it’s the individual piece whether called a rib or stalk.

For more delicious celery recipes visit  www.wordenfarm.com/recipescelery.html

Soba Noodle Salad with Peanut Dressing

Serves six

1/2 cup freshly squeezed orange juice

1/4 cup creamy peanut butter

2 tablespoons peeled, chopped fresh ginger

2 tablespoons fresh lime juice or unseasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon sweet chili sauce

grated zest of 1 orange

1 teaspoon minced garlic

1/4 cup canola oil

2 tablespoons Toasted sesame oil (divided)

8 ounces soba (buckwheat) noodles or whole wheat or multi-grain pasta

2 cups mizuna, torn into bite-size pieces (or other tender green)

1 small red bell pepper (seeded and cut into small strips (about 1/2 cup))

3 scallions (finely sliced)

2 cups celery, peeled and sliced on the diagonal (about 4 ribs)

1 large carrot (peeled and grated)

1/2 cup minced daikon radish

1/4 cup fresh chopped cilantro (optional)

1/3 cup salted peanuts (or cashews), chopped

Combine orange juice, peanut butter, ginger, lime juice, soy sauce, chili sauce, grated citrus zest, and garlic in a blender and process until smooth. With the machine running, slowly add the canola oil and 1 tablespoon of the sesame oil. Set aside.

Cook noodles or pasta according to package directions. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Drain completely and transfer the noodles to a large bowl. Toss with the remaining 1 tablespoon of sesame oil to keep the noodles from sticking.

Add the peppers, scallions, celery, carrot, daikon and cilantro to the noodles and toss to combine. Add  3/4 cup of the dressing and toss, taste and add more dressing as desired.

Garnish with chopped nuts and serve immediately.

adapted from Earthbound Farms (ebfarms.com)

Celery, Walnut and Parmesan Salad

Serves four

3 cups thinly sliced celery

3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup)

1/2 cup coarsely chopped walnuts, toasted

1 tablespoon extra-virgin olive oil2 teaspoons freshly squeezed lemon juice

freshly ground pepper

Combine all ingredients in a large bowl.  Lightly toss. Serve immediately.

Source: cookinglight.com

Wild Rice and Bulgur Pilaf

8 side servings

1 1/2 teaspoons canola oil

3 stalks celery, chopped

2 onions, chopped

2 cloves garlic, finely chopped

1 cup wild rice

3 cups reduced-sodium chicken broth

1/2 teaspoon salt

1 cup bulgur, (see Note)

2 cups hot water

1/2 cup pecans, toasted

1 cup golden raisins

1/2 cup chopped fresh parsley

Freshly ground pepper and sea salt to taste

Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.

Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.

Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.

Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper to taste.

source: eatingwell.com

Cauliflower, kale and broccoli which are included in this week’s harvest share, are all members of the cruciferous family of vegetables. Named so because the four-petal flowers from these veggies resemble a cross or “crucifer”.

The members of this vegetable family contain all the usual good-for-you attributes of veggies such as fiber, vitamins, minerals, phytochemicals and antioxidants but what sets these super veggies apart from all the rest are compounds called glucosinolates.

Why are these compounds so special?  When they break down (eaten),  sulfur-containing molecules, isothiocyanates, are released and may reduce the risk of certain cancers – lung, colorectal, breast, prostate and pancreatic. (According to the American Institute for Cancer Research).

Don’t let these biochemical terms baffle you.  The bottom line is cruciferous veggies have superpowers and should be enjoyed often.

Baked Shells and Broccoli with Cheesy Creamy Cauliflower Sauce

Serves 6 adults or 8 children

1 teaspoon extra-virgin olive oil

1 small head cauliflower, cored and chopped (about 3 cups)

6 garlic cloves, roughly chopped

4 medium shallots, roughly chopped

1/2 teaspoon salt freshly ground black pepper

4 teaspoons all-purpose flour

4 cups nonfat milk

1/4 teaspoon freshly grated nutmeg

6 ounces pecorino cheese, grated (2 cups)

1/2 pound medium multigrain pasta shells

1 medium bunch broccoli, trimmed and cut into florets (5 cups)

freshly ground pepper

1/2 cup toasted whole-wheat panko (Japanese bread crumbs)

Heat oil in a medium saucepan over medium heat.  Add cauliflower, garlic, shallots and 1/2 teaspoon salt; cook until softened but not brown - about 10 minutes, stirring occasionally.  Sprinkle with flour; stir to coat well.

Gradually stir in milk; bring to a boil.  Reduce heat; gently simmer until cauliflower is very soft - about 15 minutes, stirring occasionally.

Allow to cool 5 minutes.  Carefully transfer all to a blender and purée with nutmeg and half the pecorino (about 1 cup). Continue puréeing until smooth – about 2 minutes.

Preheat oven to 400 degrees F. Bring a large pot of water to a boil.  Cook pasta until slightly tender but not fully cooked – about 5 minutes.  Drain well. Return to pot.  Add broccoli and cauliflower sauce; toss to combine. Add freshly ground pepper to taste

Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with remaining pecorino and bake until bubbling in center – about 30 minutes.

Heat broiler and broil until golden brown on top, 2-3 minutes.  Let cool for 5 minutes.  Serve topped with breadcrumbs.

(adapted from marthastewart.com)

 From pale yellow to deep green skinned you’ll see winter squash round, acorn or even turban shaped.

Unlike their summer cousins, all winter squash need to be cooked – baked, roasted, microwaved or steamed but never boiled.

The outer skin in all winter squash with the exception of butternut, delicata or spaghetti should be cooked before peeled.

Once cooked, winter squash are versatile combined with other ingredients in soups, stews or round-shaped acorn squash can be elegantly presented stuffed in their naturally shaped bowls.

Store acorn squash in cool, dark well-ventilated area for about one month.

Do not refrigerate uncut squash.

Cutting tips: 

Acorn squash maybe cut lengthwise in boats or width-wise(across the equator) into bowls.

Due to the thick, heavy skin on most winter squashes carefully cut with a sharp knife steadied on a folded thick, towel.  Insert the knife point first and pull down on the rest of the blade.  Rather than sawing your way through, lift the knife out and start again from the other side.  (Source: Joy of Cooking)

Or soften skin in a microwave before cutting.   Pierce skin 2-3 times with a sharp knife.  On a paper towel microwave on high 5 minutes. Remove and cut as instructed above.

Preparation tips:

• Use an ice cream scoop to swiftly remove seeds
• Scrape out “strings” with a grapefruit spoon
• To steady in a baking dish or roasting pan cut a very thin slice off the bottom of squash halves

Quickly precook acorn squash halves before stuffing in a microwave: Arrange squash halves cut-sides down in a baking dish.  Cover tightly and microwave on high until just tender about 6-8 minutes.  Let stand to cool about 3 minutes.

For more recipes and to read the entire blog, visit http://wordenfarm.wordpress.com  and for more squash recipes visit http://www.wordenfarm.com/cropsrecipes

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

5 cups spinach, washed and roughly chopped (substitute tatsoi or other mild green)

1/2 cup whole-wheat or panko bread crumbs

2 teaspoons olive oil

2 teaspoons dried thyme

Prepare rice according to package directions adding shrimp during last 5 minutes of cooking time.  (add tofu or cooked chicken when rice is fully cooked).  Remove from heat, cover and set aside.

While rice is cooking preheat oven to 375 degrees F. Line a large rimmed baking sheet with foil or lightly grease with olive oil. Sprinkle inside of squash with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Arrange squash cut-side-down on baking sheet and roast 25-30 minutes or until a knife tender.

Meanwhile while squash is roasting, combine the warm shrimp and rice mixture in a large bowl with spinach, thyme and remaining salt and pepper. Lightly stir ingredients.

Remove squash from oven and leave oven on at 375 degrees F. Carefully fill squash halves with stuffing mixture, dividing equally.

In a small bowl, combine bread crumbs and oil. Sprinkle bread-crumb mixture over stuffed squash. Return stuffed squash to oven. Bake until stuffing is heated through and browned on top, about 20 minutes.

Source: Clean Eating January/February 2010

Fruit and Nut Stuffed Acorn Squash

Serves six

3 acorn squash, washed, halved and seeds removed (see cutting tips)

1 tablespoon olive oil

1 1/2 cups chopped onion

1 rib celery, diced

2 cloves garlic, minced

2 tart apples, chopped (peeled if desired)

1 1/2 cups bread crumbs or cooked brown rice

1/2 cup sunflower seeds (optional)

6-8 dried apricots (chopped)

1/4 cup chopped nuts, toasted

1/4 cup raisins, dried cranberries or cherries

1/2 teaspoon salt

1/4 teaspoon each dried thyme, sage and oregano

freshly ground pepper

Preheat oven to 375 degrees F. Bake squash halves on a foil lined or lightly greased baking sheet, cut-side down 35 minutes until almost fork tender (or cook in microwave covered for 10 minutes).

Meanwhile in a large skillet sauté onion, celery and garlic in oil until onion is translucent. Add remaining ingredients.  Toss gently to combine. Stuff into cooked squash halves, cover with foil.  Bake at 375 degrees F for 15 minutes. Remove foil and continue to bake for 10-15 minutes or until top is browned and stuffing is hot.

Source: Simply in Season

1 tablespoon brown sugar

2 teaspoons finely chopped fresh sage

1/2 teaspoon maple syrup (or honey)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup freshly grated Asiago cheese

1 tablespoon finely chopped fresh Italian parsley

Preheat grill.

Carefully cut each squash in half lengthwise. Scoop out and discard seeds and strings.

In a small saucepan over medium heat, combine butter, brown sugar, sage, maple syrup (or honey) salt and pepper.  Cook until melted. Brush butter mixture over cut sides of each squash half.

Grill, cut sides up over indirect medium heat* for 30 minutes. Sprinkle with cheese and parley over grilled flesh.  Continue to grill for 20-30 minutes or until flesh is soft and cheese has browned. Serve warm.

NOTE: This recipe maybe baked in a 375 degree F oven on a baking sheet lined with foil or lightly greased with oil for 40 minutes to one hour or until flesh is soft and cheese has browned.

*Fire is off to one side of the preheated grill and food is cooked over unlit area.

Sources: Weber’s Real Grilling

Simply Roasted Acorn Squash

Serves six to eight

3 medium acorn squash, washed

3 tablespoons butter

1/3 cup brown sugar

1/2  teaspoon salt

1/2 teaspoon cinnamon

freshly ground black pepper

freshly grated nutmeg

Preheat oven to 425° F.

After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters.

Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, pepper, cinnamon and nutmeg. Cover with foil and bake 20 minutes.

Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature.

Adapted from realsimple.com

When the United States entered World War I there was a desperate need to free up food to send overseas. The European agricultural community was destroyed by battles and the farmers had left their farms to become soldiers. The European countries were starving and to compound conditions our troops heading to France needed food.

President Woodrow Wilson appealed to American families to refrain from eating meat on Mondays. “Meatless Monday” recipes were developed. Victory gardens were planted. And American homemakers learned how to preserve food, maintain healthy eating habits and stop food waste. “Food Will Win the War” became a popular war slogan.

And from this war effort Americans discovered they could eat less and feel better.

With our nation at an all time high of over 65% of the population overweight “Meatless Monday” has reappeared as a public awareness program sponsored by the John Hopkins School of Public Health.  This worldwide effort in some communities has morphed into “Vegetarian Day”.

Choose a meatless day. It doesn’t have to be Monday.  Make it Wednesday the freshest day of the week when you pickup your farm share.  Try one of the meatless main dish eggplant recipes featured this week.  All it takes is one day.

Historic note: Along with “Meatless Monday” “Wheatless Wednesday” was a war effort to restrict domestic use of wheat flour. Additional commodities restricted were sugar and butter.

For more information about the “Meatless Monday” nutrition program  go to www.meatlessmonday.com and for historic information go to Meatless Monday-Cornell University go to  www.exhibits.mannlib.cornell.edu/meatlesswheatless

To steady eggplant cut a thin slice off bottom

Easy Baked Eggplant Parmesan

serves four

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)

2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil
3 cups homemade or jarred pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Line a baking sheet with foil. Preheat oven to 375°F with baking sheet inside.

Coat eggplant slices with beaten egg, then bread with panko crumbs.  Carefully spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese.

Bake until the cheese melts and turns golden in spots, about 15 minutes.

Note: For a crunchy topping sprinkle parmesan and breadcrumbs over the top layer.

Source: www.wholefoods.com

Moroccan-Spiced Caponata

Serves four

Serve over cooked pasta, cooked cous cous or a side dish

1 tablespoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

3 tablespoons oil

1 medium eggplant (about 1 pound), cut into 1-inch cubes (peeled if desired)

1 small red bell pepper, cut into 1/2-inch pieces (optional)

1 onion, chopped

2 garlic cloves, chopped

1 (14 – 1/2 ounces) can diced tomatoes *

3 tablespoons fresh lemon juice

1/2 cup golden raisins

toasted pine nuts (optional)

In a large heavy saucepan toast spices over moderate heat, stirring constantly, until fragrant, about 1 minute. Pour spices into a small bowl and set aside.

Pour oil into same saucepan. Heat. Stir in eggplant, bell pepper, onion, garlic.  Sauté until eggplant is soft and brown, about 15 minutes. Add tomatoes, lemon juice, and raisins.  Cover and simmer, covered, stirring occasionally, about 10 minutes, or until eggplant is tender. Season with salt and pepper to taste.

Sprinkle with toasted pine nuts.

Serve warm or at room temperature.

* or substitute 3 tomatoes, skinned, seeded and diced and 1/2 cup water or tomato juice

Adapted from: epicurious.com

Veggie Sandwich with Vinaigrette

4 sandwiches

Vinaigrette:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon dried oregano, rosemary or thyme

freshly ground black pepper

Sandwich:

1 eggplant (about 1/2 pound), peeled, sliced

3/4 cup thinly sliced red or green bell pepper (about 1)

1/2 thinly sliced onion

20-inch baguette

1 1/2 cups chopped lettuce, arugula or green of your choice)

4 slices cheese (mozzarella or provolone or crumbled goat cheese)

1 cup thinly sliced tomatoes, about 2

8 fresh basil leaves, whole or torn (optional)

Preheat oven to 400 degrees F.

In a small bowl, whisk together the vinaigrette ingredients and set aside

Spread eggplant slices on bottom of a 9×13-inch baking dish or larger.  Add the pepper and onion, in a single layer

Reserving 1 tablespoon of vinaigrette, pour remainder over vegetables.

Roast the vegetables for 30 minutes, or until eggplant is very tender.

Split baguette in half lengthwise.  Brush the inside the inside of both halves with reserved vinaigrette.  Layer the bottom half of the baguette with lettuce, place eggplant slices along the length of the loaf, then cover with pepper strips and onions.  Top with tomato slices, cheese and basil. Cover with other baguette half and slice to make sandwiches.

Vegan variation:  Skip cheese or use vegan alternative.

Source: www.erzapoundcake.com  (adapted from Moosewood Restaurant New Classics)

Nom de plume of Francine Wolfe Schwartz

Although born a Yankee, I’ve always had a love affair with all things Southern, especially Southern food.

I’m in heaven with a plateful of fried chicken, collard greens, stewed okra, grits and a fluffy biscuit dripping with honey.

What, a “veggie-phile” like me eating southern style vegetables with a reputation of being overcooked?

Whoa, not true.  Gone are the potfuls of leafy collards sitting on the back burner cooking down to mush.  Instead the new Southern cuisine emphasizes fresh taste and cooking a green – green.

Collards (and other greens), a mainstay on the Southern table, appear on fine dining menus in risotto, gratins, pesto, pasta dishes and served over polenta.

But one Southern food tradition remains.  Eating collards and black-eyed peas on New Years’ Day brings good fortune and prosperity.

(see last week’s blog for preparation tips)

Tradition is a comfort soup. 

Black-eyed Pea Soup with Andouille and Collards

serves 4 to 6

2 tablespoons olive oil
1 medium onion, chopped
1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped*
6 cups chicken stock
1 (16 ounce) bag frozen black-eyed peas
4 cups collard greens, cleaned and coarsely chopped
3 – 4 tablespoons cider vinegar
1 teaspoon salt
1/8 – 1/4 teaspoon red pepper flakes
Hot sauce (optional)

Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.

Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.

Serve with cornbread and hot sauce.

• source: Nealey Dozier, www.kitchn.com

*NOTE: omit Andouille for vegetarian version

Brown sugar and crushed red pepper flakes adds complex flavor to collard greens.

COLLARD GREENS WITH RED ONION 

Serves 8

2 slices bacon, chopped
2 medium red onions, coarsely chopped (about 2 cups)
1 1/4 cups chicken stock
1/4 cup cider vinegar
2 tablespoons dark brown sugar, firmly packed
1/2 teaspoon crushed red pepper flakes
4 pounds collard greens, preferably small leaves, coarse stems and ribs discarded, leaves and thin stems washed, drained, and chopped
Coarse salt and freshly ground black pepper

In a large, heavy bottomed pot, cook bacon over medium heat until crisp, transfer to paper towels and drain. Sauté onions in bacon drippings, stirring occasionally, until browned slightly and softened. Add stock, vinegar, brown sugar, red pepper flakes and bacon, stirring until sugar is dissolved. Add about half of the collards, tossing until slightly wilted, add remaining collards, toss to combine. Reduce heat to medium low, cover and simmer collards until tender, 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.

Source: Virginia Willis Culinary Productions

www.virginiawillis.com/recipes

             Viriginia Willis, Bon Appétit, Y’all

A interesting take on traditional grits and eggs

Fried Eggs and Collard Greens over Polenta
serves four

olive oil
4-5 strips of thick cut bacon (you can also use about 1/2 pound of pancetta)
1 small red onion, thinly sliced
1 large bunch of collard greens, leaves stripped and chopped
1/2 to 1 cup chicken broth
2 cups whole milk
2 cups water
1 cup yellow corn meal
1 tablespoon unsalted butter
8 eggs
freshly grated parmesan cheese
salt and pepper

Roughly chop the bacon into chunks. Heat a tablespoon of olive oil over medium-low heat in a large sauce pan with a lid. Add the bacon and begin to cook. After about 5 minutes, add the onion. Continue to cook both until the bacon is crispy and the onion is soft and beginning to caramelize, about 8 to 10 more minutes.

Raise the heat to medium-high and add the collard greens. Stir and toss until the greens are coated in the oil and bacon fat and beginning to wilt. Add 1/2 cup of the chicken broth, scraping up any brown bits from the bottom of the pan. Reduce the heat slightly and cover the pan. Cook for 15 to 20 minutes, adding more chicken broth if the mixture gets dry, until the collard greens are dark green and soft.

Meanwhile, cook the polenta. Bring the milk and water to boil in a medium sauce pan. Add the corn meal in a steady stream, whisking as you go. Season with salt and pepper (about a teaspoon of salt and a few grinds of pepper to start, then taste). Continue to cook, whisking, until the polenta begins to thicken. Reduce the heat so that the polenta bubbles slowly and cook, stirring occasionally, for about 20 minutes. The cooking time may vary, depending on how coarse the corn meal is, but the finished polenta should give some resistance when you stir it with a whisk. Add the butter and more salt and pepper to taste. You can turn off the heat and cover the pan to keep the polenta warm. When you are ready to serve it, stir to loosen it up and add a bit more milk if necessary.

(or substitute grits using your favorite recipe)

Add a bit of butter or olive oil to a nonstick skilled and fry the eggs, two by two if necessary. To serve, put a big scoop of polenta on each plate and top it with the greens and bacon mixture and two fried eggs. Sprinkle with parmesan, salt, pepper, and hot sauce, if desired.

Delicious variation: Serve collard greens on thick slices of toasted Italian bread topped with the fried egg.

Source: www.thekitchn.com

When I was picking up my farm share last week I overheard someone asking about braising mix. She looked a little befuddled and my guess is the term “braising” was unfamiliar to her when talking about cooking vegetables rather than less tender cuts of meat.

Hardy greens – collards, mustard, turnip or kale with their deep green color and sturdy stems are often called braising greens. The cooking method is the same as with meats. First sauté hardy greens in a small of butter or oil and finish cooking by adding a small amount of liquid (juice, stock or water) then cover tightly with a lid and cook until just tender.

These hardy greens have tender cousins – komatsuna, spinach,tatsoi, beet greens and watercress. Cook tender greens with a quick sauté adding little or no liquid.

Storing 

Wrap unwashed greens in a clean cotton dish towel or paper toweling in a sealed plastic bag.  Eat tender greens within 3-5 days and the hardier greens a week-10 days.

Preparing

Fill a sink or bowl with water.  Swish greens allowing any sand to fall to the bottom.

Scoop out the greens, change the water and rinse again. Taste a leaf to make sure all the sand has been washed away.  It’s fine to leave stems on tender greens but you’ll want to make sure to remove tough stems from hardy greens. Otherwise the leaves will cook to mush while the stems remain tough.

Remove stems easily by stripping away the leaves or fold leaf in half and cut away the stems. Stack a few leaves at a time; roll into a cigar shape then cut into 1-inch ribbons.

Recipes often call for cups of “loosely” packed greens. To avoid adding more than the recipe calls for drop handfuls of greens into a measuring cup then gently push the greens in the cup.

Greens can be added to soups, combined with pasta dishes and fill enchiladas, quesadillas, lasagna or in macaroni and cheese.  Greens are perfectly matched with egg dishes served for breakfast, brunch or dinner.

Brunch Strata with Greens, Swiss and Sausage

Perfect for entertaining prepare this egg casserole the day before and it’s ready to pop in the oven while coffee is brewing and the juice is poured.

1 large bunch of dark leafy greens (such as komatsuna, spinach collards, chard, or kale)
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter or olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread ( a one-pound loaf)
1 lb. sweet pork or turkey Italian sausage, removed from casings (optional)
6 oz coarsely grated Swiss cheese (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions

Butter a 3-quart gratin dish or other large ceramic baking dish. Set aside.

Wash and finely chop greens. Set aside.

Sauté onion in the butter or olive oil in a large saucepan for 3-4 minutes. Add the sausage and cook until the sausage is no longer pink. Add the greens and cook until just wilted and tender.  Remove from the heat.

Spread 1/3 of the bread cubes in the bottom of the dish, top with 1/3 of the spinach mixture, then with 1/3 of both of the cheeses. Repeat the layering 2 more times, ending with the cheeses.

In a large bowl, whisk together the milk, eggs, mustard, and the salt, pepper and ground nutmeg. Pour evenly over the strata and cover with plastic wrap. Chill overnight in the refrigerator, or at least 8 hours.

Preheat oven to 350 degrees F. Allow strata to stand at room temperature for 30 minutes.

Remove plastic wrap and bake strata in middle of oven until puffed and golden brown, 45-55 minutes.  Allow to cool 5 minutes before serving.

6-8 servings

Adapted from epicurious.com

Spinach with Chickpeas

Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

1 pounds baby spinach (about 6 cups loosely packed)

2  tablespoons extra-virgin olive oil, divided

1 small red onion, finely chopped

3 cloves garlic, minced

1 (19-ounce) can chickpeas, rinsed

1/2 teaspoons dried thyme

1/2 teaspoons dried oregano

1/2 teaspoons ground cumin

1/2  teaspoon sea salt

1/4 teaspoon hot paprika

1/4cup golden raisins

1/4 cup reduced-sodium chicken broth, or vegetable broth

Rinse spinach and let drain in a colander. With water still clinging to leaves, place half the spinach in a Dutch oven over medium-low heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 3-4 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 5-6 minutes.

Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 2 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 1 tablespoon oil just before serving.

6 servings, about 1/2 cup each

Source: eatingwell.com

At first glance kohlrabi may look like Sputnik or some other alien spacecraft.

Although it has the appearance of a root vegetable kohlrabi grows just above the ground and is formed from a swelling at the base of a stem.

Purple and Green Kohlrabi

Deep purple or apple-green skinned the taste of kohlrabi is a blend of mild broccoli, cucumber with a subtle sweetness and a hint of a peppery radish.  Eat kohlrabi raw in slaw, salad or use as a dipper on a vegetable platter. Cook as you would potatoes, carrots or turnips. (Kohlrabi is more mild than turnips).

Nutrition

Kohlrabi au naturel is very low in calories, high in dietary fiber, vitamin C and potassium.

Storing

Store the bulb separate from stalk and leaves in the refrigerator in plastic bags.  Wrap the leaves in a paper towel or clean cotton dish towel and store in a plastic bag.

Bulbs should be stored unwashed and wash just before using.

Use the leaves within 3-4 days and the bulbs within 2 weeks.

Unless the skin seems particularly tough, kohlrabi does not have to be peeled. The bulb can be grated, sliced, diced or chopped. Eat or cook the leaves as you would kale.

Cooking

Kohlrabi may be steamed, simmered, braised, boiled, roasted, sautéed and stir-fried. Include kohlrabi in vegetable soup, stews, curries and stir-fry.

Once you taste kohlrabi you’ll soon realize you shouldn’t judge a vegetable by it’s cover.

Potato Kohlrabi Soup with Italian Sausage

1 tablespoon olive oil

1-2 links hot Italian sausage, casings removed, crumbled

1 slice pancetta, diced (or 1/2 cup chopped ham)

1 medium onion, diced

2 cloves garlic, minced

6 cups chicken broth

3-4 new potatoes, peeled and cut into 1/4” slices

2 kohlrabi bulbs, peeled and cut into 1/4” slices

1 large bunch kale or collards, stems removed, chopped

Crushed red pepper, to taste

1/2 cup cream salt and freshly groundblack pepper

Heat the olive oil in a large soup pot. Add the sausage and pancetta, breaking it up as you stir. Cook until browned.

Toss in the onions and cook until translucent. Add the garlic, and cook, stirring, until fragrant, about 30 seconds.

Add the chicken broth, potatoes, kohlrabi, chard, and spices and bring to a boil.

Lower the heat to maintain a slow simmer until the potatoes and kohlrabi are tender, about 20-30 minutes. Add the cream and cook over low heat until heated through, only a few minutes longer. Season to taste and serve with crusty bread.

Six to eight servings

(NOTE: Substitute kohlrabi greens instead of kale or collards)

source: jbgorganic.com (Johnson’s Backyard Garden, CSA)

Charles Brassard’s Kohlrabi Tsatsiki (Tzatziki)

(Cafe Colette, New York City)

4 medium kohlrabi, (peeled and grated)

3 cloves garlic, finely chopped

1 tablespoon salt

1 quart Greek yogurt

2 tablespoons lemon juice (about juice of one lemon)

1/4 cup mint, roughly chopped

Extra-virgin olive oil, to taste
Freshly ground black pepper to taste

In a bowl, combine grated kohlrabi, chopped garlic, and tablespoon of salt and let sit for 15 minutes to draw out liquid.

Strain or squeeze out liquid, and discard.

Toss kohlrabi with yogurt, lemon juice, mint, and a drizzle of olive oil.

Season with salt and pepper. Serve as a side with grilled fish or meats, especially lamb.

Source: nymag.com

Waldorf with Tangy Attitude

2/3 cup mayonnaise

1/3 cup sour cream (or yogurt)

2 tablespoons sugar

2 teaspoons freshly squeezed lemon juice

2-3 kohlrabi bulbs, peeled and cut into 1-inch dice

4 Fuji apples (or other crisp tart apple), cut into 1-inch dice

3 ribs of celery, thinly sliced

1/2  cup of chopped toasted walnuts or pecans

salt to taste

In a medium bowl combine mayonnaise, sour cream (or yogurt), sugar and lemon juice. Stir well.

Add kohlrabi, apples, celery and nuts.  Toss and add salt to taste. Serve immediately.

Four to six servings

Source: Melissa’s Great Book of Produce

Roasted Kohlrabi

2-3 medium kohlrabi bulbs cut into 1-inch dice

3 tablespoons olive or vegetable oil

Preheat oven to 450-degrees

Line a rimmed baking sheet with parchment paper or foil.

Toss diced kohlrabi with oil and season with salt and freshly ground pepper.  Bake in a 450-degree oven for about 35 minutes tossing 2-3 times during roasting.

Two to three servings

For more Kohlrabi recipe ideas go to

www.wordenfarm.com/recipeskohlrabi.html

The secret of a delicious salad is contrasting flavors and textures, crisp fresh salad greens tossed with just the right amount of dressing. Served as a first course, on the side or as an entrée, salad combinations are endless.

STORING SALAD GREENS

Salad greens are one of the most perishable vegetables in your farm share.

The more delicate lettuces such as mesclun, (a mélange of young salad greens), arugula, leaf or Bibb need to be eaten first whereas sturdier lettuces like romaine can remain fresh for several days.

(take a look at last week’s blog for storing tips)

WASHING SALAD GREENS

My favorite way to wash small amounts of salad greens is in the bowl of my salad spinner.  I wash larger amounts of salad greens directly in the kitchen sink.

• Fill the bowl or sink with enough cold water to swish the greens allowing sand and dirt to fall to the bottom.

• Using your hands scoop the leaves out of the water into the salad spinner strainer or a colander.  Drain. Repeat this process as many times as necessary.  Spinach and arugula may take at least two changes of water.

• Spin dry or blot with paper towels to remove water.  It’s important to make sure salad greens are quite dry; otherwise the dressing will slide off, taste diluted and wilt the salad.

TOSSING SALAD GREENS AND DRESSING

A wide shallow bowl is ideal for tossing salad greens to keep stray leaves from flying out of the bowl. Choose a bowl about 50 percent larger than the amount of salad to toss. For example a 3 quart bowl is perfect for tossing for 2 quarts of greens.  Toss the salad lightly.  Clean hands are the perfect tossing tool. Tongs or wooden spoons are good choices especially if you are tossing the salad at the dinner table.  A dry well-tossed salad needs less dressing.

Choose a dressing to complement the salad.  Hitting the right balance of dressing and salad takes practice. Begin with a very small amount, toss gently, taste and add more dressing as needed.  And make your own dressings. A simple drizzle of a good quality olive oil, a squeeze of lemon, a sprinkling of sea salt and freshly ground pepper is all that’s needed to complement a simple green salad.  Homemade dressings are fresh, economical and you control the ingredients.

Dress salads right before serving.