CSA: Potatoes

I get a CSA box (Community Supported Agriculture) every 2 weeks. It is one of my favorite things. I love getting packages as it is, even when I know they are coming. There is something exciting about getting a package delivered and ripping in to it. Although I know that I am getting my CSA box every other week and I get emails the Saturday before telling me what is coming my way that give me the opportunity to add on extra stuff like dairy or locally made granola, by the time I get it on Wednesday I have forgotten and it is like a fun food surprise every time. Also, part of the fun is food being delivered that I didn’t really choose to buy, as I would at the store, but the season has chosen for me, forcing me to be aware and creative with what nature is giving me. It is fun and challenging. The CSA system is good on all kinds of levels for everyone involved. The farmers get financial support, you get crazy fresh seasonal, local produce and get to develop relationships by buying from the farmer directly and support local economy. It feels good to do good.

Potatoes have held a presence for quite a few weeks now in my CSA boxes so I am trying to get creative with them. Although I have done all the usual suspects with the potatoes, baked, fries, mashed, gratin…I decided to take it a bit further. I crave good gnocchi and am always looking for different things to do with potatoes or ways to improve on some classics. Here are a few new ways to experience these incredible tubers.

Enjoy!

V

My CSA: http://ga.naturesgardendelivered.com/

Find one for you: http://www.localharvest.org/csa/

GNOCCHI - Serves 4-6

1 pound baking potatoes, pierced all over with a fork

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, diced, about a cup

2 egg yolks

2/3 cup grated Parmesan cheese, plus more for service

½ cup ricotta

1 teaspoon salt

2 cups whole wheat pastry flour

2-4 tablespoons butter, for service

Step 1: Place the potatoes in a glass dish with a lid and a bit of water. Cook in the microwave until tender, about 10 minutes. Remove from the microwave, cut in half and allow to cool, then peel the skin off

In a medium sauté pan heat the olive oil and butter over medium heat. Add the onions and cook until soft and beginning to brown around the edges, about 10-12 minutes then remove from the heat and allow to cool slightly.

Step 2: While the potatoes are still warm send them through a ricer, food mill, or a fine mesh sieve.

Step 3: Stir in the cooked onions, egg yolks, Parmesan, ricotta, and salt. Then stir in

1½ cups of the flour. Use part of the remaining flour to dust the counter and turn the dough out.

Step 4: Knead until the dough is soft and smooth, avoiding over kneading and using more flour only of necessary to prevent sticking.

Step 5: Divide the dough in half and roll into ropes about 12 inches long.

Step 6: Then in half again and roll out into a rope about the thickness of your finger.

Step 7: Cut into ½ inch pieces and shape

Step 8: if you desire…I couldn’t really get the hang of this) by using a fork facing away from you, use your finger to press 1 gnocchi against the front of the fork tines pulling toward the handle to create shell like indentations…this is not necessary. Repeat with the rest of the dough.

Step 9: Bring a large pot of well salted water to a boil. Cook the gnocchi in batches, about 2 handfuls at a time. Drop them in and once they float allow them to cook for an additional 15-20 seconds then remove from the water, repeat until all gnocchi is cooked. Serve with your favorite sauce or with some more butter and parmesan.

***This step is not necessary but I like a little crunchy crust on my gnocchi or this is a good way to reheat them…I just heat some butter in a non-stick sauté pan and pan fry the gnocchi until golden brown and warm through…serve as you wish.

Grilled Potato, Sausage, and Onion Pizza - Serves 4

 Red skinned potatoes- ½ a pound, sliced in 1/8 inch slices

Onion- thinly sliced, 1 cup

Olive oil- 5 tablespoons, divided

Salt and fresh ground pepper

Bulk sausage- ½ pound

Large tomatoes- about 1 pound, cut into quarters

Pizza Dough*- 1, 16 ounces, whole wheat

Flour- ½ cup, for rolling the dough

Mozzarella- shredded, 2cups

Parmesan-grated, ½ cup

Fresh basil- a handful, torn

            Heat an oven to 425°F. Toss the potatoes and onions with 2 tablespoons of the olive oil and season with salt and pepper. Spread the potato, onion mixture out on a sheet pan in a single layer and roast until tender and beginning to brown, about 15-20 minutes. While the potatoes and onions cook, brown the sausage in a sauté pan until fully cooked through, about 8-10 minutes.

            Heat a grill to medium high heat. Remove the dough from refrigeration and allow to come to room temperature. Toss the tomato quarters in 1 tablespoon of olive and season with salt and pepper. Place the tomatoes cut side down on the grill, turning after about 4 minutes and cook until soft, about 8-10 minutes total. Remove the tomatoes to a bowl and using kitchen shears cut into small pieces. Taste and season again with salt and pepper if necessary.

            On a floured surface, roll the dough out to about a ¼ inch thickness and about 12-inches by 14-inches across. Place the rolled dough on a floured pizza peel, or an inverted sheet pan. Brush with 1 tablespoon olive oil and carefully flip topside down onto grill. Close the lid and cook for 2-3 minutes. Using tongs, remove the dough to peel or pan, brush top side with remaining tablespoon of olive oil and flip.  Immediately spread tomato sauce on dough, top with 1 cup of mozzarella cheese, potatoes, sausage, onions, then with other cup of mozzarella and parmesan. Close lid and cook until cheese is melted, a few minutes more. Remove from the grill and let rest a few minutes before cutting. Sprinkle with fresh basil. Cut and enjoy!

*Available at Trader Joe’s or DeKalb Farmer’s Market

Note: You can also do this in an oven. Chop the tomatoes and sauté on the stovetop until soft and then mash to make a sauce. Roll the dough out as above, top with ingredients then cook in a 350°F oven on an oiled sheet pan or pizza stone until the cheese is melted and the crust is golden brown, about 10-15 minutes.

 Roasted Potato Salad - Serves 4-6 

Red skinned potatoes- about 2 pounds, cut into ½ inch pieces

Olive Oil- 2 tablespoons for roasting and ¼ cup for the dressing

Salt and fresh ground pepper

Capers- 2 tablespoons, drained and chopped

Apple cider vinegar- 1 tablespoon

Squeeze of honey

Fresh parsley-chopped, ½ cup

Fresh chives- chopped, 2 tablespoons

Onion- finely diced, ½ cup

Garlic-1 clove, minced

Fennel bulbs- 2 small, thinly sliced (optional)

            Heat an oven to 450°F. Place the potatoes on a sheet pan and toss with the 2 tablespoons of olive oil and season with salt and pepper. Roast until tender, about 20-25 minutes. Gently loosen the potatoes from the pan and set aside while you make the dressing.

            In a large bowl combine the ¼ olive oil, capers, vinegar, honey, parsley, chives, onion, and garlic. Add the potatoes (you can do this while they are still warm), and fennel if using and toss to coat. Serve warm or at room temperature.

Smoke Berry: Eggplant

Eggplants are about out as far as being in season. These are wonderful vegetables (actually a fruit, technically a berry) that can be used in a variety of dishes and in many styles of cooking. The eggplant is native to India and has been cultivated since prehistory. It is part of the nightshade family and like tomatoes was once considered extremely poisonous. When roasted they impart a very smoky flavor due to the fact that they contain trace amounts of nicotine (who knew?)! The eggplant can be bitter and larger varieties should be peeled before eating. Another trick to reduce the bitter quality is to salt the flesh and rinse before using. The eggplant comes in just about every shape and color and can be stewed, fried, roasted, grilled, sautéed, stuffed, baked, you name it and used in dishes ranging from dips to soups to vegetarian casseroles. Because of the texture of the flesh the eggplant is like a sponge and will absorb the flavors nicely of whatever it is paired with. Try a few of our recipes to enjoy this beautiful berry!

ROASTED EGGPLANT DIP: Serves 4-6

1 pound eggplant, about 1 large or 2 smallish, stemmed and halved

2 tablespoons olive oil

big pinch of salt

2 cloves garlic

½ teaspoon salt

¼ cup parsley, plus a few tablespoons chopped for serving

3 tablespoons tahini (ground sesame seed paste)

3 tablespoons lemon juice, freshly squeezed

½ cup Greek style yogurt

1 teaspoon smoked paprika, plus more for service

¼ cup olive oil

Toasted baguette slices for serving

Heat an oven to 450°F. drizzle the eggplant halves with olive oil and sprinkle with salt. Place on a baking sheet and roast in the oven until squishy, about 20-30 minutes. Remove from the oven and allow to cool just until you can handle them. Scrape the flesh out of the skins and place in a food processor along with the rest of the ingredients through the smoked paprika. Process until smooth. Drizzle in half of the olive oil (2 tablespoons) and taste for seasoning. Add more salt if desired.

To serve: place the eggplant mixture in a bowl and drizzle with remaining olive oil, top with more chopped parsley and a sprinkling of smoked paprika.

***we served this as crostini at an event with a squeeze of Emily G’s Roasted Red Pepper Jam…YUM! 

http://www.emilygs.com/pages/buy-jam.php

Farmer’s Eggplant Fries: Serves 4-6 as a side

1 large eggplant, stemmed and cut into fry size strips

2-3 tablespoons Olive oil

Salt and freshly ground black pepper

½ cup Grated Parmesan cheese

½ cup Panko break crumbs

Heat an oven to 425°F. Toss the eggplant fries with the olive oil and salt and pepper. Then toss with the Parmesan and panko. Spread evenly on a baking sheet and cook for 10 minutes in the oven. Toss the fries and cook an additional 10-15 minutes or until they are golden and delicious. Serve, and enjoy.

*** This recipe came to Ginger (my business partner) from a farmer at the Peachtree Road Farmer’s Market. When asked “What should I do with these?” this was their reply!

Hearty Greens

It’s that time again…hearty greens are in. Not only super good for you they are super delicious too. When I think of hearty greens I immediately think of collards. Cooked to death (not necessarily in a bad way, I love them) with some smoked meat product, maybe some onion and green bell pepper, with a dash of hot pepper vinegar. Yum! Or the traditional Southern New Year’s Day combo of black eyed peas and collard greens you should eat to insure luck (BEP) and prosperity (greens) for the upcoming year. Don’t just stop there... greens are incredibly versatile as well and there is a huge variety to work with; collards, Swiss chard, mustard, turnip, kale…all delightful in their own way. I have focused on chard and collards although the possibilities are endless, soups, casseroles, chips, slaws, stewed, sautéed, even raw!

Also, check out our post from earlier this year for Yummy Juice (scroll down) recipe here ”Juiced raw collards?” you ask? They are delicious and remarkably sweet! Try something new but most importantly: EAT YOUR GREENS!!!!!

Black Eyed Peas and Collard Greens (I like to call this “New Years Day”)

Serves: 4-6 as a side

4 ounces bacon or country ham*, diced

1 tablespoon olive oil

¾ cup diced onion

½ cup chopped bell peppers

3 cloves of garlic, minced

¼ cup chopped celery leaves

1 large or 2 small collard leaves, stems removed and cut into thin ribbons

2 cups cooked black eyed peas (you can use canned)

1 cup low sodium vegetable or chicken stock

1 tablespoon sherry or red wine vinegar

Salt and freshly ground pepper

     In a 10 inch straight sided sauté pan over medium heat cook the bacon or country ham until crisp. Remove from the pan and set aside. Add the olive oil (if necessary) and the onions and peppers. Cook until they begin to get soft about 5-7 minutes, then add the garlic and cook a few minutes more. Add the celery leaves and collards and toss to combine. Add the black eyed peas and stock and raise the heat to bring to a boil. Reduce the heat and cover and cook for just a few minutes until the beans and collards are tender (not mush). Uncover and cook until most of the liquid has evaporated. Add the vinegar and taste for seasoning. Add salt and pepper if necessary.

*If you use country ham your salt needs will be way less…also depending on your bacon and it’s salt content you may not need any extra here at all!

Chard Soup with Turkey Meat Balls: Serves: 4-6

1 pound ground turkey

1 egg

¼ cup whole wheat panko or homemade bread crumbs

1 scallion, white and green parts, chopped

½ teaspoon salt

Few grinds of black pepper

1 teaspoon dried Italian seasoning

¼ cup freshly grated Parmesan

2 tablespoons olive oil

½ a large onion, chopped, about 1 cup

1 bunch of Swiss chard, leaves removed from stems and all chopped

8 ounces, tomatoes, chopped, about 1 cup

2 cups low sodium vegetable stock

4 cups water

1 cup Israeli cous cous, or quick cooking barley

Couple tablespoons each fresh oregano and basil, chopped

Salt and pepper to taste

More Parmesan for serving

     In a bowl combine the turkey through ¼ cup Parmesan. Using a fork or your fingers gently work all the ingredients together being careful not to over work the mixture. Portion the balls into 1 ounce or tablespoon portions (I use a small disher) and place on a sheet pan in the fridge.

Put the oil in a large pot set over medium heat. Add the onion and cook until the onions are soft, about 8 minutes, add the chopped chard stems and cook for a few minutes until they begin to soften. Add the tomatoes and cook until they begin to break down. And the stock and water and bring to a boil over high heat. Reduce the heat and gently add the turkey meatballs, cover and cook for 5 minutes. Add the cous cous and chard leaves and simmer for another 10-12 minutes or until the cous cous is tender and the meatballs are cooked through. Remove from the heat, stir in the herbs, taste and add salt and pepper if desired and serve hot with Parmesan and some nice toasted or grilled crusty bread! If you can’t finish the whole pot freeze in individual portions and enjoy it later!

Thanks for reading, V

Fall Squash

I know you have only really heard of summer and winter. Well the following squash do actually fall into the winter category but they are the first of the winter squash to come in or be sold so I am calling them Fall squash. Winter squash are truly available but they are considered winter because they can “keep” into the winter months. The Delicata Squash is an heirloom variety that has recently reentered the market. It is also known as sweet potato squash or peanut squash. It is rather delicate in flavor, like a cross between sweet potato and corn. And the skin is actually edible, unlike most other winter squash, thinly sliced and roasted it is delicious. Spaghetti Squash is the other squash of interest. I love this vegetable because it is just cool and unexpected! Also, it super easy to prepare and good for you. Here are a few things to try with these great gourds!

                                                                       

Roasted Delicata Squash Soup-Serves 4-6

2 pounds Delicata Squash(about 3 or 4), halved and seeded

4 tablespoons butter

1 medium onion, diced

4 cups chicken or vegetable stock

1 1/2 cups heavy cream, plus a few tablespoons for garnish

Salt

1 lemon, juice freshly squeezed

Cayenne pepper, to taste

¼ cup pepitas, toasted

Heat an oven to 400°F. Place the squash halves, cut side down on a baking dish and add a little water to the pan. Cover with foil and roast for 45 minutes to an hour or until the squash is fork tender. Remove from the oven and allow to cool.

In a large pot set over medium heat melt the butter. Add the onions and cook until soft and beginning to brown, about 10 minutes. Remove the flesh from the roasted squash and add too the onions. Pour in the stock and cream and add a pinch of salt and cayenne. Reduce the heat to maintain a gentle simmer and cook for 25-30 minutes.

Using a stick blender, puree the soup to desired consistancy. Add lemon juice and check for seasoning. Add more salt and cayenne if desired. Drizzle a little cream on each bowl and top with toasted pepitas. Serve immediately. You can use just about any fall/winter squash for this soup...

** For a side dish: cut the squash halves into wedges, rub with butter, sprinkle with brown sugar or maple syrup and salt and roast at 400°F on a baking sheet until tender, about 40 minutes.

Spaghetti Squash:

I usually just cut these babies in half, seed, dot with butter and cook in the microwave in a lidded glass dish with a little water until they are tender. This makes a great side dish with just salt, pepper, fresh herbs and freshly grated Parmesan. You can also use it as a pasta substitute and pour on your favorite tomato sauce and top with parm…yum. It is also a good way to get kids to eat some veggies!

 Enjoy-V                       

Sweet Bells

Bell peppers are here! And they are beautiful!!! Under appreciated these delightful veggies are so versatile! They originate from South and Central America and have been around for more than 9000 years. They are part of the nightshade family along with tomatoes, potatoes, and eggplant and they come in a variety of colors from green, yellow, orange, red, even brown, black and purple! The spice paprika is made from dried ground bell peppers. They contain good amounts of vitamin C, A, and B6. They are on the EWG’s dirty dozen list so be sure to buy organic if you can!

These recipes are rather simple but an easy way to enjoy the peppers, quality food doesn’t need a lot of fuss! The roasted green bell peppers comes from a friend of mine Andrea. She brought these to a dinner party and I fell in love with them. Who ever thought of roasting green bells instead of red? I love it!

Here's a link to the dirty dozen and the clean 15...

http://www.ewg.org/foodnews/summary/

 RGP (roasted green bell peppers)

 3 or 4 green bell peppers, cut in half, stemmed and seeded

Juice of 1 lemon

Salt and pepper

Olive oil for storage

     Heat your oven to broil. Place the peppers cut side down on a sheet pan and place on the middle rack of the oven and broil until the skins are charred, about 15-20 minutes. Remove the peppers from the oven and place in a deep bowl and cover with a plate. Allow to steam for 5-8 minutes to loosen the skin. When the peppers are cool enough to handle remove the skins and discard. Tear the peppers into strips, toss with the lemon juice and season with salt and pepper. Store in a Ball jar covered in olive oil (try to remove all air bubbles that may form between the layers of pepper in the jar, I used a skewer). Store in the fridge. Use as antipasta, on a sandwich, or on a pizza!

                                                                     

Sausage and Peppers - Serves 4

1 tablespoon olive oil

1 pound sauage links, such as italian or knackwurst

1 onion, sliced

4 bell peppers, stemmed, seeded and cut into strips

Salt and freshly ground black pepper

Heat the olive oil In a 10-inch straight sided sauté pan set over medium heat until it shimmers. Add the sausages and cook until brown on all sides and cooked through, about 10-12 minutes. Remove the sausages from the pan and keep warm. Add the onion and peppers to the pan and season with salt and pepper. Cook until soft, about 6-8 minutes and serve with warm sausages.

To Grill to sausages: heat a grill to medium high. Grill the sausages until browned on all sides and cooked through, about 10-12 minutes. Serve with sauteed peppers and onions.

Enjoy-V

An Apple A Day...

Apples are coming in and I am happy. They make me think of fall, they make me think of school, they make me think of comfort. As a kid I didn’t really love them because thinking back they remind me of the tasteless red delicious apples you would get in the sack lunch provided by school on field trips to the zoo. Although as an adult I have tried many more varieties of apples and understand now the complexity this fruit has. I believe I have also found a good use for those boring red delicious apples (they make the best baby food and apple sauce). Is it true that an apple a day keeps the doctor away? Where did that come from anyways???

                                                                       

Farm Apple Cake with Maple Glaze

Serves 10-12

For the cake:

6 ounces butter, room temperature

½ cup natural cane sugar

2 eggs

¾ cup buttermilk

½ cup maple syrup

2 teaspoons vanilla extract

2 cups whole wheat pastry flour or white whole wheat flour

1 cup rolled oats

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

1 ½ pounds apples, cored and cut into chunks

2 cups pecans, toasted and chopped, optional

For the glaze:

¼ cup butter, melted

2 tablespoons maple syrup

2 tablespoons heavy cream

¼ cup plus 2 tablespoons powdered sugar

½ cup pecans, toasted and chopped, optional

Heat an oven to 350°F. Butter and flour a bundt pan. Cream together the butter and sugar in a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, buttermilk, maple syrup, and vanilla. With the mixer on low slowly add the wet mixture to the creamed butter and sugar. Stop to scrape down the bowl.

Combine all of the dry ingredients (through nutmeg) together in yet another bowl and add in batches to the wet mixture. Scrape down the bowl then fold in the apples and nuts if using. Evenly spread into the prepared bundt pan and bake for about an hour or until a tooth pick inserted comes out clean. Remove from the oven and allow to cool in the pan for at least 15 minutes, then remove to a rack and allow to cool more while you make the glaze.

Combine the butter, syrup, and cream in a medium bowl. Using a fine sieve, sift the powdered sugar into the bowl and whisk to combine until smooth. Stir in the pecans if using. Allow to cool before you glaze the cake with it. 

Baby’s Apples (Stage 1, Smooth Beginnings)

4 apples, about a pound (sweeter varieties are recommended such as Red Delicious or Gala)

Water

Cinnamon (optional)

 To Steam: Peel, core and chop fruit into 1/2-inch pieces. Place fruit and cinnamon (if using) in a steamer basket set in a pan with just enough water to come up to the bottom of the basket.  Steam the fruit on medium high heat with the lid on for 8 minutes or until the fruit is tender when pierced with a fork. Stir the apples after a few minutes of cooking.  Allow the apples to cool then puree and store.

To Roast: Place washed and cored apples in a small glass baking dish. Add just enough water to cover the bottom of the pan and sprinkle with cinnamon (if using).  Bake the fruit at 350 degrees for 45 min or until the fruit is tender. Allow the apples to cool then scoop the flesh with a spoon, puree and store.

To Microwave: Place the fruit and cinnamon (if using) in a 1 1/2 qt.- 2 qt. glass dish with a lid.  Add just enough water to cover the bottom.  Microwave on high for 6-8 minutes stopping to stir after a few minutes of cooking. Cook until the apples are easily pierced with a fork. Allow the apples to cool then puree and store

Storage: Allow cooked fruit to cool before pureeing and then again to room temperature (not exceeding 2 hours) before storing. Store in 4 oz. canning jars filled to 1 inch below the rim of the jar.  This is called the “headspace” and allows room for expansion in the freezer.  Freeze in 2-4 oz. portions. 

Thaw: Allow fruit to thaw in refrigerator over night.  If you must quick thaw do so in the microwave in the glass jar on half power in 10-20 second intervals.  Always check the temperature of your baby’s food before serving.  You can thin out consistency with expressed breast milk or formula.

Serve:  Use a clean spoon to dish out portions of food form the storage jar.  Never refreeze a thawed food.  Only thaw and heat what you intend on using. 

Teething Trick: Steam peeled and cored apple slices for about 10 minutes then cool and freeze.  Give to baby as a soothing treat for the gums!

Apple Fact:  Apples contain pectin, which can slow things down, but pectin also helps stimulate bacteria in baby’s bowels that help process solids.

 Thanks for reading - V

Oyster Bandwagon

I asked my friend Tamie Cook, Culinary Director for Good Eats, to write this blog about the educational session she attended at the last Georgia Organics conference.

I am a  latecomer to the oyster bandwagon.  I didn’t grow up with seafood loving parents and therefore was not exposed to much of it until I became an adult.   I remember the first time I ate oysters and loved them.  I was visiting some friends on Tybee Island GA and they suggested we go down to the dock and buy ‘a bag’ of oysters.  I had no idea this bag would be 50 pounds and we would spend the rest of the day in the yard with the hose, scrubbing oysters.  We shucked, and roasted, and ate a large portion of that bag.  To this day when ever I have an oyster I think of that bag and remember it fondly. 

     So in March when I had the opportunity to attend an educational session as part of the Georgia Organics’ conference, and one of my choices was a visit to SkidawayIsland’s Shellfish Research Lab and participate in an oyster roast, I signed up immediately.  We toured the GEORGIA (Generating Enhanced Oyster Reefs in Georgia's Inshore Areas) project, which is a community-based oyster shell recycling and reef restoration project.  I learned how to recycle oyster shells and the importance of oyster reef habitats along the Georgia coast. The tour was followed up with oyster shell bagging, where we took large pieces of PVC pipe used as makeshift funnels, and fed the shells into mesh bags.  Volunteers later would place these bags along Georgia oyster reef sites.  The shells inside the bags create the substrate for oysters and other organisms to attach and grow during the upcoming spawning season. The program has been very successful in increasing the oyster populations of Georgia’s coast. 

The reward for this work was an oyster roast on the banks of the Skidaway River.  It was a beautiful, breezy afternoon and the local oysters were fresh and briny.  I ate my fill and was once again reminded of that 50 pound bag many years ago.  I am grateful to all the volunteers who have been working to make certain that many generations of oyster lovers to come can enjoy their own roasts. 

If you live in or around the Savannah or Brunswick area and are planning an oyster roast of your own, you can recycle your shells and contribute to the program.  Contact the Marine Extension at 912 598-2348 to schedule a pick up or learn more about recycling centers.  If you’d like to learn more about the program you can link to www.shellfish.uga.edu/oysterrest.html.

If you want to enjoy some Oysters check out the Hilton Head Oyster Festival November 12 & 13, 2011 http://www.hiltonheadisland.org/dining/culinary-events/