Pastoral Scene, Summer on the Farm

By FarmGirl | Published: August 10, 2011

A virtual visit to Angel Family Farm! Photos by Lizbeth Angel.

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Recherche Radish Recipes

By FarmGirl | Published: August 9, 2011

Quick Pickled Radishes

http://food.lizsteinberg.com/wp-content/uploads/2010/10/pickled-radishes-after-550x366.jpg

Ingredients

  • 4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached

Pickling mix:

  • 1 quart champagne vinegar
  • 1 cup white sugar
  • 1/4 cup pickling spices
  • 2 cloves smashed garlic
  • 2 stems fresh wild fennel (optional if you don’t have it, or use 2 tablespoons dried fennel seed)

Directions

Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.

Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Ingredients

  • 1 stick unsalted butter, room temperature
  • 6 olive oil-packed anchovy fillets, finely chopped
  • 2 garlic cloves, minced
  • 3 large hard-cooked eggs, cooled and halved
  • 2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well
  • 1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
  • Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Directions

  1. Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

Radish and Avocado Sandwich

Ingredients

  • Thinly sliced radishes
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Sliced avocado
  • Whole-grain bread
  • Finely grated lemon zest

Directions

  1. Toss radishes with oil, lemon juice, salt, and pepper. Repeat with avocado, and mash onto bread. Pile on radish mixture, and sprinkle with lemon zest. Drizzle with oil.
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Bonny Beets Recipes

By FarmGirl | Published: August 9, 2011

Roasted Beets and Sauteed Beet Greens

Ingredients:

  • 1 bunch beets with
  • greens
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped onion (optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (optional)

Directions:

  1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Sweet Potato and Beet Chips with Garlic Rosemary Salt

Picture of Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe

Ingredients:

  • 2 sweet potatoes
  • 2 beets
  • 1 garlic clove, minced
  • 1 teaspoon very finely minced fresh rosemary leaves
  • 2 tablespoons salt
  • 10 cups vegetable oil

Directions:

Special Equipment: V-slicer or mandoline, deep-fry thermometer

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Transfer to a serving plate.

Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

Beet and Goat Cheese Arugula Salad

Picture of Beet and Goat Cheese Arugula Salad Recipe

Ingredients

  • 1/4 cup balsamic vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 6 medium beets, cooked and quartered
  • 6 cups fresh arugula
  • 1/2 cup walnuts, toasted, coarsely chopped
  • 1/4 cup dried cranberries or dried cherries
  • 1/2 avocado, peeled, pitted, and cubed
  • 3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

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August 9th Delivery

By FarmGirl | Published: August 9, 2011

Farm Fresh Goodness: Corn, Radishes, Red Lettuce, Cucumber, Jalapeños, Beets, Tomatillos, Red Tomatoes, Yellow Tomatoes

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Tantalizing Tomato Recipes

By FarmGirl | Published: August 9, 2011

Stuffed Tomato with Mozzarella

Ingredients:

  • 4 large tomatoes
  • 8 ounces fresh mozzarella
  • 1 cup fresh bread crumbs
  • 1/4 cup basil, chopped
  • 4 tablespoons olive oil

Preparation:

1. Cut a 1/4-inch slice from the stem end of the tomatoes and scoop out the insides. 2. Chop the pulp and mix it with the mozzarella, bread crumbs, chopped basil and 2 tablespoons of olive oil. 3. Stuff the tomatoes, replace the reserved slices, drizzle with remaining olive oil and roast in a greased roasting pan at 450 for 30 minutes. 4. Garnish with more chopped basil.

Tomatillo Salsa Verde

Tomatillo Salsa Verde

Ingredients:

  • 1 1/2 lb tomatillos
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
  • Salt to taste

Method:

1) Remove papery husks from tomatillos and rinse well.

2) Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

3) Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

4) Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

Double Tomato Bruschetta

Ingredients:

  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese

Directions:

  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Cold Cream of Tomato and Peach Soup

Ingredients:

  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 pounds tomatoes, chopped
  • 1/2 pound peaches, chopped and peeled
  • 1/2 cup cream (optional)
  • Tarragon for garnishing

Preparation:

1. Cook onion in butter for 5 minutes. 2. Add tomatoes and peaches. 3. Simmer until the tomatoes break up. 4. Add cream (optional but good), purée and chill. 5. Garnish with chopped tarragon.

Tomato Sauce with Eggplant, Caponata Style

Ingredients:

  • 1 medium eggplant, cubed
  • 2 tablespoons olive oil
  • 1 1/2 pounds tomatoes, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon drained capers
  • 1 tablespoon sugar
  • Toasted bread

Preparation:

1. Cook eggplant in olive oil until browned and tender, about 15 minutes. 2. Add tomatoes and minced garlic, drained capers and sugar; simmer until the tomatoes break up, 15 to 20 minutes. 3. Serve spread on toasted bread.

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Green Crush: Love for LES Girls Club

By FarmGirl | Published: August 4, 2011

Grist challenged author and activist Anna Lappé to write love poems to her favorite green groups in NYC. See what she has to say about the Lower Eastside Girls Club…

Green Crush: Love for LES Girls Club

The Lower East Side Girls Club was founded in 1996 to address the historic lack of services available to girls and young women on the Lower East Side. Their Farm Girls CSA offers affordable, healthy, and locally sourced farm foods to participating members. They have three Entrepreneurial Training & Social Venture Programs: Sweet Things Bake Shop, La Tiendita, and Celebrate Café, where girls make crafts, bake sweets, and learn job skills.

Looking forward to 2012, I am eagerly anticipating the opening of their new 30,000-square-foot Girls Club. Thanks for making New York a better place for us all!

LES girls club poem

by Anna Lappe

http://www.grist.org/article/2011-07-27-green-crush-love-for-les-girls-club

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Farm Fresh August 2

By FarmGirl | Published: August 2, 2011

Basil, Cilantro, Swiss Chard, White Onions, Kale, Peaches

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Scrumptious Swiss Chard Recipes

By FarmGirl | Published: August 2, 2011

Swiss Chard Recipe

Swiss Chard

Ingredients

  • 1 large bunch of fresh Swiss chard
  • 1 small clove garlic, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 1 teaspoon butter
  • Salt

Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Spaghetti with Swiss Chard Recipe

The image “http://recipe.dailyunadventuresincooking.com/wp-content/uploads/2010/05/Pasta-with-Swiss-Chard-3-of-3.jpg” cannot be displayed, because it contains errors.

Ingredients

1 large bunch of Swiss chard, approximately 6 cups stems removed and roughly chopped
1 tablespoon butter
1 tablespoon olive oil
1 large clove garlic, minced
a pinch chili flakes
1 lemon zested
2 eggs
1/2 cup Parmagianno Reggiano, grated
salt and pepper
2 servings spaghetti

Directions

Bring a large pot of water to a boil and add 2 teaspoons salt. Remove the large stems from the Swiss chard and roughly chop. Wash chard thoroughly and add to water for 12 minutes. Meanwhile prepare a bowl of very cold or ice water, drain the chard and plunge into the cold water until chilled. Drain and spin dry.

Fill the pot with water again and add more salt, bring to a boil. In a large skillet add butter and oil over medium low heat. Put spaghetti on to cook and meanwhile add garlic, and chilies to the skillet. Stir the chilies and garlic as the pasta cooks. A minute before the pasta is ready add the lemon zest and chard and stir together to warm through.

In a large bowl gently scramble the two eggs with cheese and a big pinch of pepper. Drain spaghetti well and toss with egg mixture. When well mixed and in chard mixture and toss. Taste and correct as necessary with salt and pepper.

Savory Swiss Chard Pie

Savory Swiss Chard Pie

Ingredients

  • 12 ounces ( 340 g) chard
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
  • 1/4 cup (60 ml) plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon potato starch or cornstarch
  • 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric
  • 3/4 teaspoon salt (or to taste)
  • 1 pinch nutmeg
  • 1/8 teaspoon cayenne
  • 2 teaspoons fresh thyme leaves (or 1 tsp. dried)

Instructions

Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.

Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.

Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

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Lusterous Peaches Recipes

By FarmGirl | Published: August 2, 2011

Peach Sangria

Ingredients

  • 2 ounces sutter home white zinfandel wine
  • 2 ounces peach schnapps
  • 1 ounce pineapple juice
  • 3 ounces 7-up or 3 ounces carbonated lemon-lime beverage
  • 1 -2 frozen peach slices
  • 5 -6 frozen grapes (red and green)

Directions

  1. Mix and serve over ice, garnished with skewered fruits as suggested

Peach Gelato

Ingredients:

Directions:

  1. Cut peaches into very small pieces. (The smaller you cut them, the finer the texture of the gelato will be.).
  2. Arrange the peach pieces in a single layer on a baking sheet, and freeze solid. (About 2 hours.).
  3. Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly. Add the yogurt and pulse until the mixture is smooth.
  4. Empty into a small container and freeze for 20-30 minutes before serving.

Peach Cobbler

Ingredients

  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

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Delectable Kale Recipes

By FarmGirl | Published: August 2, 2011

Sauteed Kale

http://www.acefitness.org/healthyrecipes/images/large/SD4949.JPG

Ingredients

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Winter Pasta Recipe

Winter Pasta

Ingredients

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale – 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice – optional
12 oz / 340 g dried penne pasta
fresh thyme – and thyme flowers

Directions

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6.

Prep time: 10 min – Cook time: 10 min

Colcannon Recipe

Colcannon

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Method

1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

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