Thayer in the Kitchen

This is Thai style soup which can be served over rice or noodles if you wish. 2 teaspoons canola oil 1 small yellow onion, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon red curry paste, more to taste 2 teaspoons light brown sugar 1/2 teaspoon sea salt 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups 2 cups chicken broth 1 (14-ounce) can coconut milk 1/2 pound medium shrimp, peeled and deveined 1/4 cup chopped fresh cilantro 1/4 cup shredded coconut, toasted Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro a...

Arthur and I went to holiday potluck this week. With all the vegetables I have I always make a dish that uses some of my veggies when I take a dish to a potluck. Since I had almost 6 pounds of carrots, this soup which uses 2 pounds of carrots seemed like a good choice. Herbed Carrot Soup 4 slices uncooked bacon 1/4 c. butter 2 lbs. carrots, peeled and sliced 1 med. onion, peeled and thinly sliced 1 c. chopped celery 1/2 c. peeled and chopped turnip 1/2 c. flour 6 cups chicken stock 2 tablespoons chopped fresh parsley 1 bay leaf 1 tsp. thyme 1 1/2 c. half & half or milk Salt and pepper to taste Don't worry too much about how the vegetables are chopped since you're going to puree them anyway. If you find the bay leaf after cooking you can remove it. I forgot about it and it seemed to disappear when I pureed the soup. Saute bacon until crisp and remove from pan. Add butter, carrots, onions, celery and turnips. Saute until onions are transparent (approximately 5 minutes). ...

This dish makes a simple vegetarian meal served over brown basmati rice. The thick, sweet-savory sauce complements the carrots. 1 cup orange juice 1 cup water 4 cups 1/4" sliced carrots (peeled or not as you prefer) 1/2 cup raisins 2 tablespoons ghee or butter 2 teaspoons curry powder 1/2 teaspoon turmeric 1/4 teaspoon cardamom 2 tablespoons flour 1 banana sliced (do use this--it adds a lot to the dish) 1/2 teaspoon salt freshly ground pepper to taste chopped fresh cilantro, as much as you like Bring the orange juice and water to a boil and add the carrots. Reduce the heat, cover and cook until the carrots are tender. Stir in the raisins. Remove from heat. Melt the butter in a large skillet. Add the spices and cook stirring constantly just until fragrant, 1-2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat. Drain the carrots and raisins, reserving the orange liquid. Add about half the liquid to the curry mixture...

Cabbage, Mushroom and Noodle Casserole This recipe turned out very well. My husband was only sorry I hadn't doubled it so that there were more leftovers. 2 tablespoons olive oil 6 ounces sliced mushrooms (I used cremini mushrooms) medium onion, finely chopped 1 teaspoon dried tarragon 1 1/2 cups chicken broth 4 cups shredded cabbage (about 1/2 of a medium head) I used the thin slicing disk of my food processor which made preparing the cabbage really easy 4 ounces broad egg noodles 1/4 cup flour 1/4 cup nonfat dry milk (not essential) 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dry mustard 1 1/2 cups milk 1/3-1/2 cup grated cheese (I used mozzarella, Swiss or Gruyere would work well) Optional: 3 fully cooked chicken sausages, sliced 1/2 cup fresh or dry bread crumbs 1 tablespoon butter (optional) Saute the onions and mushrooms in the olive oil until the onions are tender. Put them in a large casserole and sprinkle with the tarragon. Put the broth in the skillet, add ...

Harvest Meat Loaf 1 lb. lean ground beef or ground turkey 1 tablespoon canola oil 1 large onion, chopped 2 garlic cloves, minced 3 cups grated or minced root veggies (carrots, potatoes, celeriac, turnips, rutabaga--all work well) Easily done with a food processor 1 teaspoon dried oregano ½ Tb Worcestershire sauce 1 Tb Stone ground or Dijon mustard 1 cup breadcrumbs 1/2 cup milk 2 eggs Salt and pepper Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and root vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes. When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands. I prefer an “open loaf” to using a bread loaf pan because I like the crispy edges. F...

This is a recipe for a vegetarian fruit and vegetable stew: Vegetarian Tsimmes Approximately 1 pound of dried fruit. I used a mixture of prunes, apricots, dried cranberries, figs and a few currants. It probably totals 3 cups. You can suit your own taste in choosing the fruit, although prunes are quite traditional. Chop the fruit coarsely. Soak the fruit in a mixture of brandy and warm water almost to cover the fruit. Its OK to skip the brandy and just use all water if you prefer. 1 pound carrots, peeled and cut into diagonal chunks 1 1/2 pounds sweet potatoes, peeled and cut into chunks 3/4 pounds of onions, peeled and diced into large pieces (red or yellow are both fine) 1/2 teaspoon cinnamon Pinch of cayenne Salt and pepper to taste the original recipe called for ground cloves, which I skipped because I don't like cloves juice from 1/2 lemon or about 1 tablespoon lemon juice 1-2 tablespoons butter Fill a large pot with water to cover the vegetables and salt well. Cook the v...

I found this recipe in Farmer John's Cookbook and adapted it slightly. I had never considered eating parsnips raw, but decided to give this salad a try. I took it to a potluck and asked the guests to try to guess what the vegetable was--it took them about 10 guesses. Parsnip & Apple Slaw with Creamy Parsley Dressing Dressing 1/2 sour cream 2 tablespoons minced onion (red or yellow) 2 tablespoons fresh chopped parsley 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt, plus more to taste ground pepper 3-4 medium parsnips, peeled and coarsely grated (a food processor is the easiest way to do this) 2 medium apples (unpeeled) cored and finely diced 1/4 cup dried cranberries 1/4 cup pine nuts or slivered almonds Combine the ingredients for the dressing and stir well. Mix in the parsnips, apples and cranberries. Cover and refrigerate at least 2 hours. Toast the nuts lightly, being careful not to burn them. When you're ready to serve the salad, taste to see if it needs an...

I wasn't allowed to put any weight at all on my left leg for 10 weeks which is a very long time. The work that the surgeon did was successful and now I'm starting to get around my condo with the aid of a walker. I've also started to do some cooking while hanging onto counters, etc. Last night I made a very simple supper but the salad was excellent and the pasta dish quite good as well. Apple Spinach Salad 4 cups baby spinach 1 medium apple, sliced (I also peeled mine because I don't like apple peels) 1/2 small red onion cut into thin wedges 2 tablespoon roughly chopped dried tart cherries 1/4 cup pecan pieces 1/2 cup blue cheese (about 2 ounces) or you could substitute feta Thyme-Dijon Vinaigrette 1/4 cup olive oil 1/4 cup white wine vinegar 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves 1 teaspoon Dijon-style mustard 1/4 teaspoon salt Put ingredients for dressing in jar and shake well. Use the amount you want on the salad. Adapted from a recipe from Hear...

In case any of my followers have noticed that there have been no new recipes for awhile, this is why. I fell in my kitchen on the night of Thursday, August 5 and broke my hip. I was taken to the hospital in an ambulance and had surgery the next day. After 6 days in the hospital I was transferred to a rehab center on the west side of Madison which is where I still am. The really hard part is that I can't put any weight at all on my left leg. It makes things very challenging. My husband has been taking most of our CSA vegetables to my daughter's since he's not a cook. I don't know when I'll be able to start cooking again, but I miss it and am really looking forward to getting back into my kitchen.

This is a very good recipe for green bean casserole on A Veggie Venture website, http://kitchen-parade-veggieventure.blogspot.com/ .  Alanna Kellog the author of A Veggie Venture has the following to say about the recipe, "'World's Best Green Bean Casserole'. What a lofty name! Still, I just might call this updated green bean casserole the World's Best Casserole, bar none." I am unable to post the recipe for you here since it makes the original author tense to have it copied from her site.  However, its worth going to her website to find it and try it. 

I'd like to say this dish is made with local foods--but its not. However, I will say its delicious and we loved it! Mango Salsa: 1 medium, ripe mango, peeled and diced 1 cup peeled and diced cucumber 2 green onions, sliced 1 medium tomato, diced 1 avocado, coarsely chopped 1 small jalapeño, seeded and finely minced 1 clove garlic, finely minced 1 tablespoon coarsely chopped mint 2 tablespoons fresh lime juice Sea salt Salmon: 1# wild-salmon fillet Sea salt Freshly ground black pepper 1 tablespoons olive oil 1. To make the mango salsa, combine the mango, cucumber, onions, tomato, avocado, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator. 2. Season the salmon fillets on both sides with the salt and pepper. Heat the oil in a large, heavy skillet over medium heat. Sear the salmon on both sides until golden brown and flaky, about 3 minutes each s...

1# or however many beets you have, stems trimmed to 1# 1 tablespoon minced shallots 1 tablespoon fresh lemon juice 3 tablespoons fresh orange juice 1 teaspoon grated orange zest 1/2 teaspoon Dijon mustard 1 tablespoon olive oil 1/2 bag of salad greens or torn lettuce Preheat oven to 400 degrees. Wrap beets in foil and roast until tender. It will take 45 minutes to 1 hour. Cool. Peel beets and cut in wedges. Whisk together dressing ingredients. Dress the salad greens with as much dressing as you like, top with the beets and drizzle with a bit more dressing.

This is another good recipe to use some greens. The original recipe called for frozen spinach, but fresh works well. No need to cook it first. 1 cup part-skim ricotta cheese 1/4 cup thinly sliced green onions 1-2 cloves minced garlic 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 HVF bag of spinach (probably about 4 ounces) 1 whole wheat pizza crust (such as Boboli) 1 (14-ounce) can quartered artichoke hearts, drained 2/3 cup (2 1/2 ounces) grated sharp provolone or shredded part-skim mozzarella cheese or more if you prefer (I had some goat cheese feta and that worked very well) you can also add a few slices of turkey pepperoni if you wish Preheat oven to 450°. Chop the spinach finely. Combine the first 5 ingredients in a medium bowl. Stir in spinach. Place pizza crust on a baking sheet. Spread spinach mixture over pizza crust, leaving a 1/2-inch border; top with artichokes, cheese and pepperoni if using. Bake at 450° for 13 minutes or until cheese melts. Yum! Good...

This tastes pretty much like a normal lasagna but you can use a LOT of greens in it. To get 8 cups of packed greens, I used 1 bag of HVF saute greens, plus some romaine lettuce, a few radish tops--you get the idea--whatever green stuff you need to use up. Do try to chop the greens up somewhat fine so that they aren't stringy. As I mentioned before I throw mine in the food processor and pulse a few times. You need to do this in batches and don't let them turn to mush. 1 box no-boil lasagna noodles (I didn't use the whole box) 2 tablespoons olive oil 1 large onion, peeled and coarsely chopped 3 medium cloves garlic, peeled and minced 8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, saute mix, chard, beet or turnip tops, even romaine lettuce works) 1/2 cup chopped fresh parsley 1 1/2 teaspoons dried oregano (fresh herbs are good if they're in season) 1 teaspoon dried basil Salt and freshly ground black pepper, to taste 4 cups ...

I don't normally post recipes except those using produce from our CSA farm. One of the recipes in this menu does use some of our farm veggies. However, the main dish was a recipe for barbecued shrimp that I thought was so good that I decided to share it (as well as remember myself which recipe I used). It has a lot of ingredients in the marinade but don't be put off by it because its very easy. The hardest part is peeling and deveining the shrimp and Arthur was nice enough to take care of that chore. We had purchased some frozen shrimp from a local vendor who comes to one of our farmers' markets. I normally prefer fresh shrimp but these were exceptionally good. Spicy Barbecued Shrimp 1/4 cup vegetable or olive oil 1 tablespoon minced garlic 1 tablespoon fresh thyme 1 tablespoon chopped cilantro leaves, plus more, for garnish 1 jalapeno, seeded and minced (I used a little hot pepper from my daughter's garden. It was very hot! I didn't bother to seed it but mi...

This soup was supposed to be served cold, but we never got around to chilling it. I'm sure that would be good, but it was also fine at room temperature. The cold buttermilk helped to cool it. The seasonings are somewhat unusual but make for a very flavorful soup. Zucchini on its own is rather bland, so interesting seasons improve it. 1 lb trimmed zucchini 2 1/2 cups vegetable or chicken broth 1 Tbsp olive oil 1 cup chopped onion 1 seeded and minced Serrano chili pepper 1/2 tsp fennel seeds 1/2 tsp ground cinnamon 1 tsp ground cumin 1 1/2 cups buttermilk (yogurt could also be used) Sea salt to taste Freshly ground pepper to taste Garnish: chopped, fresh cilantro or mint (if desired) 1. Chop the zucchini in large chunks. 2. Add the broth to a soup pot, bring it to a boil and add the zucchini. 3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool. 4. Meanwhile, heat the oil in a small,...

This is a very easy, flavorful soup that is also low in fat. Curried Cauliflower Soup 1 medium cauliflower 1-2 tablespoons olive oil 8 cups of chicken or vegetable broth 1 teaspoon curry powder 2 pinches cayenne pepper 1 1/2 teaspoons salt or to taste 1/4 teaspoon black pepper 1/4 cup tiny pasta (Acini de Pepe, stars, orzo, whatever you have available) Break cauliflower into florets. Put in a large pot with the broth. Add the olive oil and curry powder, cayenne pepper, salt and black pepper. Bring to a boil over high heat, reduce heat and simmer until the cauliflower is fork tender, about 10 minutes. Using a potato masher, break up the cauliflower into small pieces (don't completely mash it). Bring the soup back to a boil and add the pasta. Cook until the pasta is done, about 6-8 minutes. Adapted from a Penzey's catalogue recipe This is another easy dish that is surprisingly tasty. Mashed Potatoes, Cauliflower and Carrots 1 1/4# Yukon gold potatoes (or whatever you have),...

We loved this dish of roast vegetables and Italian sausage served over polenta. Italian Sausage and Vegetable Roast 1 pound sweet or hot Italian chicken or turkey sausage, cut into 1inch pieces 1 medium red pepper, cut into 1-inch chunks 2 fennel bulbs, cut into slices 2-3 medium Italian plum tomatoes, cut into wedges 1-2 sweet onions, cut into wedges 4 or more garlic cloves 1-2 zucchini squash, cut into thick slices 2 teaspoons dried oregano leaves, crushed or fresh if available 1/2 cups chicken broth 4 cups hot cooked creamy polenta* Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray. Mix sausage, vegetables and oregano and 1/2 cup broth in pan. Roast 30 minutes or until done, stirring once. Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired. * I made my polenta using 1/2 water and 1/2 chicken broth. At the end I stirred in some soft goat cheese, not necessary but delicious. Adapted from Allrecipes.com

This is another good recipe I borrowed from A Good Appetite blog. We're still dealing with radishes and this is a good recipe to use them in. You can even eat your radishes for breakfast--we did. 2 cups radishes, sliced thinly 1 medium onion, preferably a Cipollini onion with some green on top, sliced thinly enough olive oil to cover the bottom of the pan Kosher salt & freshly ground pepper 5-6 large eggs 1/4 cup milk or water 1 spring fresh rosemary, strip the leaves from the stem and chop coarsely (you could also substitute another herb for the rosemary) Heat olive oil in a large skillet until hot. Add the radishes and onions and sprinkle with salt. Fry until golden. Remove from oil and drain on a paper towel. Drain off most of the oil and leave about 1 to 1-1/2 tablespoons. Whisk the eggs with the milk until foamy. Heat the pan with the oil in it and add the eggs to the skillet. As the omelet cooks, pull to one side to let uncooked eggs flow to the bottom of the pan ...

This recipe was in Harmony Valley Farm's newsletter. It sounded easy and a good way to use up our beet greens. Leafy green vegetables are supposed to aid in memory retention among other things, so I figured we better be eating our greens and not adding them to the worm bin. Greens from 1 or 2 bunches of beets Large cippolini or sweet Spanish onion 2 tablespoons olive oil 1-2 teaspoons sugar (optional) 1/2 teaspoon salt Fresh ground pepper Cut the top off the onion and set aside. Chop the onion, but not too fine. Heat oil and add onion. Continue to cook the diced onions until they caramelize. You can add about 1-2 teaspoons of sugar if you wish to aid the browning. While the onions are cooking, chop the beet greens and slice the onion top. Then add the chopped greens and onion tops to the caramelized onions and cook for about 5 minutes or until the greens are completely wilted. Season with salt and pepper.

The fresh chard and the olive oil in the crust give this rustic tart an earthy, nutty flavor. It has just enough custard to hold the filling together. The pat-in-pan crust makes it easy to put together. 1 3/4 cups unbleached flour kosher salt 5 tablespoons unsalted butter 1/4 cup plus 2 tablespoons extra-virgin olive oil 1-3 tablespoons ice water 1 large bunch Swiss chard (about 3/4 pound) 1 sprig fresh rosemary 1 large egg yolk 1 onion, finely diced 1 clove garlic, minced 3 large eggs 1/3 cup heavy cream or 1/2 & 1/2 3/4 cup freshly grated Parmesan cheese (about 2 1/2 oz.) Freshly ground black pepper Combine the flour and 1/2 teaspoon salt in the bowl of a food processor and pulse a few times to mix them. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in 1/4 cup olive oil and pulse a few more times. Add the ice water a little at a time and pulse just until the dough begins to come together. Use your fingers to press i into the base and us the ...

I was watching one of Simply Ming's shows that I had taped. Simply Ming Online is the Web site of the public TV cooking series Simply Ming, featuring Chef Ming Tsai as he cooks up easy East-West inspired recipes. http://www.ming.com/simplyming/ The TV show is on in Madison on Saturday afternoons on PBS (21). He made a dish with shrimp and baby bok choy added to risotto and flavored with lemongrass. Delicious! 1 tablespoon minced garlic 2 minced shallots 2 tablespoons minced lemongrass Olive oil to cook 2 cups Arborio rice 1 cup white wine 3-4 cups chicken stock, hot 1 pound baby shrimp or larger shrimp, roughly chopped 3 heads baby bok choy, shredded (quantity is not important here) 4 tablespoons room temperature cream cheese Minced chives, for garnish Kosher salt and freshly ground black pepper to taste Coat a skillet or pot over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. D...

This dish is sort of a comfort food kind of thing. 1 medium sized head napa cabbage 1/4 cup (1/2 stick) butter 1/4 flour 1 teaspoon Penzey's chicken soup base (or something similar) 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups milk 2 tablespoons chopped fresh parsley 1-2 cups buttered bread soft bread crumbs Preheat oven to 350 degrees. Cut large leaves in half lengthwise and then shred coarsely. (There should be about 8 cups--a little more or less is OK.) Place in a buttered shallow 8 cup pan (9 X 9" square pan works well). Melt butter, stir in flour, chicken base, salt and pepper. Cook stirring constantly until just bubbling. Stir in milk a little at time. Cook and stir until the sauce thickens. Stir in parsley. Pour over cabbage. Make sure the sauce and cabbage are combined. Cover with foil. Bake in 350 degree oven for 30 minutes; uncover. Sprinkle buttered bread crumbs on the top of the cabbage. Bake 10 minutes longer or until cabbage in crisply tender and crum...

I haven't posted any recipes for a few days but that doesn't mean that I haven't been cooking away with the veggies from our box. I borrowed this one from another blogger, A Good Appetite, the Minneapolis couple who love to eat. Their comment about the recipe, "The seasoning of the lamb was very flavorful & slightly middle eastern. I really enjoyed the texture of the almonds & the saltiness of the olives. The warm filling was really nice against the cool crispness of the lettuce though you could easily serve it in a pita or on top of some couscous or rice." I agree that its delicious and quick to prepare. Lamb Lettuce Wraps 1 T olive oil 1 medium onion, chopped 1 lb ground lamb 1 t cumin 1/2 t coriander 1/2 t black pepper 1/2 t turmeric 1/2 c chopped green olives 1/4 c tomato paste 1/4 c sliced almonds large romaine lettuce leaves, washed & dried Heat olive oil in a skillet over medium-high heat. Add the onion & sauté until just tender. Add lamb ...

This is a recipe that another member of Harmony Valley Farm and fellow blogger, The Green Adventures of a City Girl, posted on her site. I made a few changes to use ingredients that I had on hand. I recommend giving it a try. I think you can probably vary it quite a bit and still get good results. The picture is also from her website, but I wanted to give you an idea of what the finished dish looks like. Layered Parmesan Polenta Bake 1 c milk 2 c water 1 t salt 2 c polenta or coarse ground cornmeal 1 t fresh sage, chopped 1 t fresh rosemary, chopped 1 T olive oil 2-3 c sliced green cabbage (about 1/4 of a small head) 3 spring onions, chopped - bulb and stalk portions kept separate 2 garlic scapes, chopped 1 tablespoon fresh basil, chopped 2 zucchini or summer squash, sliced thin 3/4 - 1 c Parmesan cheese, finely grated (I used a mixture of Ricotta Salata and Parmesan) Preheat oven to 400. Combine milk, water and salt in a large saucepan and bring to a boil. Add the sage, rosemary and ...

This is a recipe for another one of our favorite green salads. The original recipe called for iceberg (yuck) and romaine lettuce. You can use salad greens. I used our Red Boston lettuce the we got in our CSA box. Arthur said its some of the best lettuce he's ever had; very tender and delicate. The original recipe called for you to caramelize the almonds which I didn't bother to do. 1/2 cup almonds bowl of salad greens or lettuce 1 can (11 oz.) mandarin orange sections, drained 2 stalks celery, sliced 2 green onions, sliced 2 tablespoons chopped fresh parsley Dressing: 3 tablespoons canola or sunflower oil 2 tablespoons vinegar (I used white wine vinegar) 1/2 teaspoon salt 1/8 teaspoon hot pepper sauce 1/8 teaspoon pepper 1 teaspoon sugar Combine salad ingredients, sprinkle with the almonds just before serving. Prepare dressing by mixing or shaking all the ingredients together. Pour as much over the salad as you prefer.

Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick...

We got a bag of sugar snap peas in our last CSA box. So many good possibilities and so few peas. I decided to try this recipe that I cut out of the food section of the Chicago Tribune (my son saves them for me). The description accompanying the recipe promised, "The flavor of the bacon, sugar snap peas and mint make a perfect foil for wild salmon." Having now prepared it, I would agree. Roasted or sauteed baby fingerling potatoes are a great side with this (especially if you have them which I didn't). Pasta is also a good side. Do give this dish a try. Its easy and delicious. Salmon with Sugar Snap Peas and Bacon 1 pound salmon fillets 1/2 teaspoon sea salt Coarsely ground pepper 1 tablespoon olive oil 3 slices bacon, cut into slivers 1/2 onion, minced 1/2 cup white wine (or water if you must, but it won't be the same) 1 pound sugar snap peas, trimmed 1/4 cup chopped fresh mint 1. Place salmon skin side down on foil-covered baking sheet. Brush skin with oil; se...

Dressing: 1/4 cup frozen white grape juice concentrate 3 tablespoons white wine vinegar or cider vinegar 1 tablespoon canola oil 1/2 teaspoon salt 1/4 teaspoon onion powder Salad Ingredients: 1/2 bag torn mixed salad greens 8 large fresh strawberries, quartered 1 kiwifruit, peeled and sliced 2 tablespoons sliced green onion 2 tablespoons chopped macadamia nuts, toasted In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts. If you don't want to make your own dressing, a bottled raspberry or balsamic vinaigrette works well with this salad as well. From Allrecipes.com

Catching up on another recipe posting. This is a good recipe for a very moist pleasantly sweet and spicy quick bread using rhubarb. It makes two 8 1/2 X 4 1/2 size loaves. Avondale Rhubarb Bread 2 1/4 cups sifted unbleached white flour 1 cup whole wheat pastry flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon allspice (the original recipe called for 1/2 teaspoon--so if you're a fan use this amount) 3 eggs 1 cup canola or sunflower seed oil 1 3/4 cups packed dark or light brown sugar 2 teaspoons vanilla 2 1/2 cups diced rhubarb (about 1#) 3/4 cups walnut pieces (or whatever nuts you prefer) Preheat oven to 350 degrees. Grease two 8 1/2 X 4 1/2" loaf pans. Combine flours with other dry ingredients. Beat eggs, oil, brown sugar and vanilla with an electric mixer or in a food processor until fluffy and smooth. Combine the dry and and wet ingredients. The batter will be VERY stiff. Don't over mix but...

I got a bit behind in using all my CSA veggies. I found some sunchokes tucked away in the back of a refrigerator draw which were still perfect. I had stored them in a plastic bag with a paper towel in it to absorb extra moisture. This recipe would probably be more appropriate for cold weather but its worth saving for when the sunchokes return. Sunchoke Cheese Soup 1 pound sunchokes 2 Tablespoons lemon juice 2 stalks celery 1 medium onion 4 Tablespoons butter 2-1/2 cups chicken broth or more if needed 3 Tablespoons flour 1 1/2 cups medium-sharp Cheddar cheese 2 teaspoons dry mustard 1/2 cup cream Salt Cayenne pepper 1 teaspoon Worcestershire sauce Wash, peel, and roughly chop sunchokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 1 tablespoon butter until slightly wilted, approximately 10 minutes. Add sunchokes and 1-1/2 cups chicken broth, cover, and cook for 10 to 15 minutes or until vegetables are tender. Puree in a fo...

This is a interesting and somewhat unusual salad to help use up our radish supply. The dish got one thumbs up (me) and one thumbs down (Arthur). He agreed it tasted good but you had to chew too much--please! Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata 1 1/2 cup sliced radishes 6-8 ounces sugar snap peas, sliced (about 2 1/2 cups) 6-8 ounces ricotta salata, crumbled (about 2 cups) 1/2 bunch mint leaves, torn (about 1/3 cup) (I didn't have enough mint, so I added a few other fresh herbs) 1 clove garlic, minced Pinch kosher salt, more to taste 1 tablespoon freshly squeezed lemon juice 1 teaspoon balsamic vinegar 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste String the peas and then lightly steam them or use raw if you prefer. Cool slightly. In a large bowl, toss together the radishes, peas, ricotta and mint. Finely chop the garlic. I used my little food processor and then added all the other dressing ingredients and blended. Pour dressing ...

In an earlier post I mentioned getting a very large head of romaine lettuce. The following soup is one of the things I used it for. Lettuce Soup--I know it sounds a little weird, but it turned out very well. We both liked it. Chilled Lettuce Soup 1 tablespoon unsalted butter 1/2 tablespoon oil 1 cup sliced leek (or substitute green onions from CSA box) 1 medium shallot (believe it or not I still had a few left from a winter box) 4 cups vegetable or chicken broth 10 ounces romaine lettuce or any other green or salad mix, chopped (I didn't measure and the amount isn't important) 3 medium potatoes, peeled and diced (about 2 1/2 cups) Salt and pepper to taste 1 tablespoon or a bit more chopped fresh dill (I think other herbs would also work--but the dill was great) 1/2 cup 1/2 and 1/2 (or enough to get the consistency you want) Melt butter in large pot. Add oil, leek or green onions and shallot. You could also use some garlic scapes. Cover and cook until vegetables are soften...

I've brought this coleslaw to a number of different potlucks and its always been very popular. Super Slaw Ingredients for Dressing: 6 tablespoons rice vinegar 6 tablespoons vegetable oil 5 tablespoons peanut butter (doesn't matter whether it is crunchy or creamy) 3 tablespoons soy sauce 3 tablespoons (packed) golden brown sugar 2 tablespoons minced peeled fresh ginger 1 1/2 tablespoons minced garlic Whisk above ingredients in small bowl or mix in a blender. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.) 8 cups thinly sliced green cabbage (some of it could be red cabbage if you happened to have any) 1 large red or yellow bell peppers, cut into matchstick-size strips 2 medium carrots, peeled and shredded (about 1 cup) 4 large green onions, sliced--use some of the green tops too 1/2 cup chopped fresh cilantro 1/4-1/2 cup chopped peanuts (optional) Combine salad ingredients in large bowl. Add dressing and toss to coa...

I'm always looking for good ways to use radishes. They're not one of our favorite veggies. We liked these simple sandwiches created by another CSA blogger. http://24boxes.blogspot.com/2009/05/radish-chive-sandwich-with-cream-cheese.html The presentation of the recipe is also very cool. I served the open-faced sandwiches with soup last night. Arthur and I both thought the recipe was a keeper.

This salad recipe is good because it is a way to incorporate salad greens or lettuce into your entree. Sicilian Grilled Swordfish Salad 1# swordfish steak (about 1# thick)* Marinade 1/3 cup orange juice 2 tablespoons chopped red onion (or whatever kind you have) 1 1/2 tablespoons olive oil 1 tablespoon fresh rosemary (1 teaspoon dried) 2 teaspoons capers (they add a lot to this dish) 1/4 teaspoon red pepper flakes Large bowl or platter of salad greens. Arugula would be a good addition if available. You could also add radishes, celery or other raw vegetables to your salad. Whisk the marinade ingredients together. Add the fish and coat on all sides. Refrigerate. My fish was frozen so I let it defrost in the marinade overnight. Fresh fish could marinate up to 3 hours. Drain the fish and reserve the marinade. Grill or broil the fish. I used my George Foreman grill and it only took a few minutes. Be sure not to overcook the fish. Swordfish dries out easily. Bring the marinade to a ...

We got a gigantic head of Romaine lettuce in our CSA box on Saturday. I made this salad on Sunday night. Arthur said it was "delicious." Artichoke, Romaine and Tomato Salad Ingredients for dressing: 1 12 ounce jar marinated artichoke salad (or you could use all artichokes), drained (use 1/2 of the the artichokes or vegetables in the dressing--save the balance for the salad) 2 tablespoons balsamic vinegar 2 tablespoons chopped fresh chives or green onions 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 2 teaspoons honey 1/3 cup mayonnaise 1/4 cup olive oil 1/4 cup or more of the marinade from the artichokes Blend the dressing ingredients in a food processor. Taste and add more oil if you think it needs it. Chill for 1/2 hour to let flavors develop or just eat it right away. Its still very good. A large bowl of torn Romaine lettuce 1/4 cup green onions 1 cup or more grape tomatoes (halved) 2 large red radishes, sliced thinly marinated artichoke hearts leftover fr...

This is a great way to use up your bok choy . Chicken & Bok Choy in Satay Sauce 1 tablespoon oil 1/4-1/2 teaspoon red pepper flakes 12 ounces chicken tenders, cut in 1/2 or smaller 1 bunch bok choy (about 1 1/2 pounds), chopped (keep the stems and tops separate) 1/2 small onion finely chopped or substitute green onions 2-3 garlic scapes , chopped if you happen to have them 1 can (14 ounces) reduced fat or regular coconut milk 1/2 cup crunchy peanut butter 1 tablespoon soy sauce 1 tablespoon palm sugar (or light brown sugar) 1/4 cup cilantro, chopped roughly 1/4 cup chopped roasted salted peanuts Heat the oil in a large skilled or wok. Add the red pepper flakes and cook 20 seconds until sizzling. Add the chicken and brown on all sides. Remove the chicken. Add the bok choy stems and onions (and garlic scapes if using) to the pan and cook for 10 minutes or until the bok choy is tender crisp. Add the chopped bok choy leaves, browned chicken, coconut milk, peanut butter, so...

I told Arthur I was going to make a bread pudding using our saute greens. He said that didn't make sense because bread pudding is a dessert. According to the definition in Epicurious, he's correct. "A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices. Chopped fruit or nuts also can be added. Bread and butter pudding is made by buttering the bread slices before adding the liquid mixture. Both may be served hot or cold with cream or a dessert sauce." This recipe may actually be more of a strata, but whatever its called its a good way to use some of the greens that you'll find yourself with if you subscribe to a CSA farm. I used the saute greens that I got in my CSA box as well as the radish leaves from a bunch of radishes. In addition I removed the leaves from a bunch of kohlrabi we got in our box and used those too. The consensus after we had this for supper last night is that its ve...

In case you're wondering what to do with baby turnips and their greens, the following is a very good salad with interesting flavor contrasts. Baby White Turnip Salad With Toasted Pecans And Bacon 4 small white turnips with their greens attached (or 1 bunch of baby white turnips) 1/4 c. pecan halves or pieces 3 oz. bacon 1 green garlic stalk and 1 green onion, sliced on the bias (a garlic scape is also a nice addition if you happen to have them available) salt and pepper, to taste 1-2 Tbsp. Balsamic Vinegar 1-2 Tbsp. olive oil Toast pecan pieces. I usually do mine in the microwave. It take 1-2 minutes. Otherwise toast them in a 350 degree oven. Make sure they don't burn. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside. Slice turnips as thin as possible. I used my food processor using the thin slicing disk. Put into a bowl of iced water. In a non-stick pan, saute the bacon until crisp. Remove from the pan and crumble, ...

Yesterday morning our farmers had luscious red ripe strawberries available. I used some of them in: Strawberry Buttermilk Pancakes 1cup whole wheat pastry flour 1 cup organic unbleached white flour 2 tsp baking powder 1/2 tsp baking soda 1/4 cup sugar 1/2 tsp salt 2 cups buttermilk 2 egg 2 tbsp canola oil (or similar mild oil) 1 1/2 cups chopped fresh strawberries 1/2 cup toasted coarsely chopped pecans Mix dry ingredients in a large bowl. Combine wet ingredients in a separate bowl and then add to the dry. Add strawberries and nuts and blend in lightly. Pour 1/4 c of mixture on hot griddle and serve with Vanilla yogurt. Adapted from a fellow foodie's blog, Daalicious .

This recipe is a combination of one in a Harmony Valley Farm newsletter and the original recipe on Epicurious, plus of course a couple of my own changes. This dish wasn't one of Arthur's favorites, but I'm posting it because I liked it a lot and would make it again. Plus it got good reviews on Epicurious. Spicy Stir Fried Chicken and Greens with Peanuts 2 tablespoons soy sauce, divided 2 tablespoons dry Sherry, divided 3 teaspoons Asian sesame oil, divided 2 teaspoons golden brown sugar, divided (or honey) 1-- 1-1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips 2 tablespoons oil, divided (I used canola) 4 green onions, white parts and green parts chopped separately (more is good too) 1 chopped serrano chile (use 2 if you like dishes quite spicy--if you want it milder, remove the seeds) 2 large garlic cloves, finely chopped 1 inch piece of ginger, peeled and slivered 1 bag of saute greens (about 10 cups packed) or whatever you have...

Gorgonzola and Dried Cherry Summer Salad 1/2 cup toasted pecans 1/4 cup dried cherries 1/2 bag of Harmony Valley Farms salad mix (or a good sized bowl filled with greens) 1 granny smith apple, peeled and thinly sliced or any tart apple 3-4 green onions or 1/2 red onion, thinly sliced (I always use a lot of the green tops from the green or potato onions) 1/2 cup crumbled Gorgonzola cheese Combine all the ingredients in a large bowl and serve with a raspberry vinaigrette. Adapted from a Whole Foods Market recipe I served this with a Mediterranean Spinach Torte Recipe. The recipe is on care2. Its OK but not fabulous.

This recipe is for sort of a soupy stew with Italian sausage and vegetables. We both enjoyed it for supper on Saturday with homemade cornbread. I made another recipe from my favorite cornbread cookbook, The Cornbread Gospels by Crescent Dragonwagon. This time I made a Northern (Yankee) style cornbread, Durgin Park Cornbread. Sunchoke and Sausage Soup 4 slices bacon, diced 1 (16 ounce) package Italian sausage, coarsely chopped (I used Italian sausage from Jordandal Farms) 1 pound sunchokes, peeled, halved, and cut into 1/2-inch slices 6 small white potatoes, peeled and halved (1/2 pound or more) 3 stalks celery, diced 1 large onion, diced 4-5 green onions or potato onions or 1 leek (whatever you have and need to use) 3 cups chopped Yukina Savoy (1 bunch) or spinach 2 cloves garlic, minced 1 quart chicken stock 1/2 cup chopped fresh parsley 2 tablespoons chopped fresh basil (1-2 teaspoons dry if fresh isn't available) 2 tablespoons chopped fresh oregano (1-2 teaspoons dry if fresh...

In one of our early boxes from Harmony Valley CSA we got some burdock root. The roots have a brownish-red outer layer and gray to white flesh, and they do not need to be peeled before eating although they should be washed and gently scoured. Most people slice burdock root into thin circular pieces. A long, slow simmering is one of the best ways to cook burdock root, as it brings out the flavor while keeping the roots soft and tender. It stores quite well. Hon Tsai Tai is a tasty as well as rather pretty green, unlike the poor burdock which is not particularly attractive. I found a recipe in one of the older HVF newsletters that I decided to try because it used both burdock and Hon Tsai Tai, both of which I had. Burdock Soup with Hon Tsai Tai and Green Garlic The quantities in this soup are not very important. 2-3 large pieces of Burdock (scrubbed and cut into 1/4 in slices) 1 bunch Hon Tsai Tai (rinsed and rough chopped. Use stems, leaves and flowers) A few green onions (thinly sli...

This is a hint that I found on the Harmony Valley website, "The secret to cooking them is to trim the ends to where the stems begin to be tender and chopping them into 2 inch, or smaller, pieces." I did chop them into small pieces, but failed to remove the tougher woody stalks. It kind of all looks alike, so its easy to think all of it will cook OK. This is not the case! We wound up having to pick the tough little sticks out of our pasta. This is not something you want to experience. It gives you a rather negative feeling about the whole pea vine thing. I recommend the following recipe, but be sure to do a better job trimming the pea shoots than I did. Pasta Carbonara with Pea Shoots 1/2 pound pasta of your choice 3-4 slices bacon 2 large cloves garlic, minced 4 cups pea shoots, including leaves and tendrils, roughly chopped (1 bunch, trimmed) Salt and fresh ground black pepper to taste 2 large eggs 1/8 teaspoon nutmeg 1/2 cup grated Parmesan cheese, divided 1/2 cup chopped f...

This soup may sound a little strange but its delicious. I had to do some adapting (how unusual is that!). The original recipe called for smoked cod. I'm not sure where you can get that but its not easily acquired around Madison Wisconsin. The fish store didn't have fresh cod either. You don't want to use Atlantic cod anyway because its not on the sustainable seafood guide. Pacific cod is fine but the fish monger didn't have it yesterday. Any mild white fish would work fine. According to the source recipe, "A wonderful New England creation, merging the sweetness of parsnips with smoky cod. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Serve with hot, crusty bread and garnish with fresh chives." Fish & Parsnip Chowder 1 pound fish fillets (I used trout and had to remove the skin), cut ...

We have quite a few sunchokes from our CSA farm that I need to use. Luckily they are very good keepers. This is a sweet savory soup which is quick and easy to make. Sunchoke & Sweet Potato Soup 1 tablespoon olive oil 2 sweet potatoes, peeled and cut into 1-inch cubes 1 bunch green garlic, washed and sliced (I think you could substitute some chopped garlic and green onions if you don't have green garlic available) 1 large onion, chopped 5-6 sunchokes, peeled and cut into 1-inch cubes 2 tsps fresh marjoram, washed and chopped (I used 2 teaspoons dried marjoram-since my plant isn't big enough to use any of yet) 4 cups chicken stock or broth 1 cup milk freshly ground black pepper sea salt to taste sour cream for serving I sprinkled Penzey's black and red spice lightly over the cooked soup and sour cream to give it an extra kick (this is strictly optional) Directions 1. In a medium-sized soup pot, heat the olive oil over a medium heat. Once the oil is hot, add the onion an...

I needed to bring a contribution to work for another "food" day. I had rhubarb from my Harmony Valley CSA box so I decided to try these muffins. They are not especially healthy, but they are very tasty. Rhubarb Muffin Delights 1 1/4 cups brown sugar 1 egg 1/2 cup oil 2 teaspoons vanilla 1 cup buttermilk (or plain yogurt) 2 cups rhubarb, diced small 1/2 cup coarsely chopped nuts 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt For topping: 1/2 cup white sugar 2 tablespoons butter, melted 1/4 cup finely chopped nuts 1 1/4 teaspoon cinnamon Combine the brown sugar, egg, oil, vanilla and buttermilk. Stir in rhubarb and nuts. In a separate bowl combine flour, baking powder, baking soda and salt. Stir dry ingredients into liquid mixture until just blended. Do not overbeat. Pour batter into greased or lined muffin cups. Mix topping ingredients together and spoon over filled cups, press lightly. Bake at 400 degrees for 20 to 25 minutes. Let rest for ...

INGREDIENTS 3-4 oz package salad greens (about 1/2 bag of Harmony Valley Salad Mix) 1 medium apple, sliced (either peeled or not) 1/2 cup walnuts , toasted 1/2 cup dried cranberries 1/4 cup sliced green onions or chives Raspberry Vinaigrette Dressing (I like Annie's Naturals brand--but use whatever you like) 1/4-1/2 cup feta cheese is a nice addition to this salad DIRECTIONS Toss greens, apples, walnuts, cranberries, onions and feta (if using) in large bowl. Add dressing; toss to coat. Serve immediately. Adapted from Allrecipes.com

We had friends join us for dinner on Monday, a couple and their three teenage sons. What a joy to cook for. They are very adventurous eaters and willing to try anything and eat it with gusto! I made marinated roast pork loin served with a citrus sauce. The flavor was great but the cut of meat made it very difficult to carve. The meat was not from one of my usual farmers and I won't buy a roast from this one again. We had a sweet and spicy red pepper chutney. The silly recipe called for 3/4 teaspoon of jalapeno pepper--I mean why bother. I used a whole pepper and left in the seeds. We all loved it. Delightfully spicy. I made a side dish of fingerling potatoes, mushrooms and peas seasoned with marjoram. My friend brought a wonderful asparagus salad with morel mushrooms. I also made a double batch of the Buttermilk Biscuits with Goat Cheese and Chives that I previously posted the recipe for. The guys really loved these. I didn't have so much as a crumb left. For dessert we had App...

I'm not really a big sunchoke fan, so I'm always looking for interesting ways to use them that I'll like. Lemon Chicken with Sunchokes This Mid-East inspired dish uses plenty of garlic, saffron, thyme and pine nuts to flavor the chicken and sunchokes. The cream may be omitted to suit dietary needs. I used it and found it added a nice richness to the dish. Ingredients: 1 teaspoon lemon zest 1 fresh lemon 2 Tablespoons olive oil, divided use 1# boneless skinless chicken thighs Kosher salt and freshly ground black pepper 1 cup chicken broth 1/4 teaspoon saffron 1 pound sunchokes, peeled (or not as you wish) 10 garlic cloves, peeled and halved (yes--use this many!) 1/4 cup heavy cream 1 Tablespoon fresh thyme leaves (1 teaspoon dry if the fresh in unavailable) 1/4 cup pine nuts Hot, cooked rice or fettuccine Finely grate 1 teaspoon of zest from the lemon and set aside. Juice the lemons and set aside. Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 t...

We had a southern style breakfast that doesn't really have much of a recipe but I'll share what I did because it was delicious! Ramps with Potatoes & Eggs Cook 4 slices of bacon, remove from pan but don't drain the bacon fat. (I never said this healthy) Fry about 1/2# of sliced unpeeled potatoes (or more if you like) and the sliced bulbs and stems from 1 bunch of ramps (8-10) until tender. I covered the pan so the potatoes cooked more quickly. Season with salt and pepper. When they are brown and tender, add the sliced ramp leaves and 4 beaten eggs. Cook the eggs until they reach the desired degree of doneness. Serve with hot buttered cornbread. I posted a great cornbread recipe in an earlier post which is the one I made on Sunday morning. Its called Dairy Hollow House Skillet Cornbread. The recipe is from the Cornbread Gospels by Crescent Dragonwagon. Feel free to make any cornbread recipe you'd like to try from the book to serve with your ramps, potatoes an...