Wednesday, April 24, 2013

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Kohlrabi Home Fries

New York Times
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste
1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
Yield: 4 to 6 servings.
Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.
Nutritional information per serving (based on lower range in ingredients, 4 servings): 117 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 6 grams dietary fiber; 34 milligrams sodium (does not include salt to taste); 3 grams protein

Wednesday, April 17, 2013

Spring Leeks

Are you as excited as we are about the leeks? They belong to the onion family or the Allium vegetables which top the list of cancer fighting foods. They contain potent amounts of flavonoids that protect the blood vessel lining from overly reactive oxygen molecules. They are also full of B-Vitamins such as folate, antioxidant polyphenols and anti-inflammatory agents. 

"Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.

Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking."

Spring Leek Pesto
Spring Leek Pesto Sauce
1/2 cup fresh orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
4 cups fresh basil leaves, rinsed well – still damp (loosely packed)
1 3/4 cups sliced leeks, cleaned (about 2 small leeks)
1 cup raw walnuts
3 Tbsp extra virgin olive oil
1 jalapeno, de-seeded (opt’l)
Directions: Start making your pesto (then follow with your pasta and garnish veggies). Clean and prep all your leeks – make sure to rinse and grit inside the folds. Add all your ingredients to a food processor and blend until smooth. The excess water from the rinsed basil leaves should keep the pesto ‘loose’ enough – but add ore liquid if the consistency is too thick. The ideal consistency is like a wet, chunky hummus.
To Serve: add to your favorite pasta. I like whole wheat penne for this sauce – but any variety will work.
Garnish: a saute of peas, sliced leeks, olive oil, pinch of salt and lemon juice.

Wednesday, April 10, 2013

Strawberry Frisee Salad

Strawberry Salad
Garlic Girl Recipe

Prep time: 25 mins 
Total time: 25 mins 
Serves: 2

1 head frisee, roughly torn
6-8 fresh strawberries, sliced
1/2 red onion, sliced thinly
1 cup fresh bean sprouts
4 mint leaves, finely diced
3-4 fresh Thai basil leaves, chiffonade

For the dressing
2 teaspoons olive oil
1 teaspoon tamari (or soysauce)
1 teaspoon rice wine vinegar
1 fresh lime, juiced
2 drops fish sauce (optional)
1/2 teaspoon sugar (optional)

1. In small jar or bowl, whisk together wet ingredients. In another bowl, toss together all vegetables. Add the dressing, toss and add to serving plates. Arrange strawberry slices as desired. Garnish with additional mint leaf or two.

Legend has it that strawberries were named in the nineteenth-century by English children who picked the fruit, strung them on grass straws and sold them as "Straws of berries".  Another theory is the name was derived from the nineteenth-century practice of placing straw around the growing berry plants to protect the ripening fruit. But the most widely held view is that the name Strawberry was derived from the berries that are "strewn" about on the plants, and the name "strewn berry" eventually morphed into "Strawberry".

Wednesday, April 3, 2013

Spring News

 Have you seen our Spring Newsletter? Take a peek at the organic shares in store for us this week: -

Here is a day in the life of Crosby, the farm mascot and Jim's dear friend.

Hot and Sour Napa Cabbage

Vegetarian TImes

Serves 4

30 minutes or fewer
This classic Chinese side dish can be ready in less than 15 minutes, slicing time included. It goes well with milder non-Asian main dishes too.
  • 1 Tbs. vegetable oil
  • 2 tsp. toasted sesame oil
  • 2 whole dried chiles de arbol, thinly sliced
  • 1 clove garlic, minced (1 tsp.)
  • ½ tsp. minced fresh ginger
  • 1 head napa cabbage, leaves cut into 1-inch-thick slices (2 lb.)
  • 3 Tbs. Chinese black vinegar or balsamic vinegar
  • 3 Tbs. low-sodium soy sauce
  • ½ tsp. sugar
  • 2 green onions, green parts thinly sliced (2 Tbs.), for garnish
Heat vegetable oil and sesame oil in large skillet or wok over medium-high heat. Add chiles, garlic, and ginger, and stir-fry 1 minute. Add cabbage, and cook 30 seconds. Stir in vinegar, soy sauce, and sugar, and cook 2 to 3 minutes, or until cabbage is crisp-tender. Season with salt, if desired, and give one last shake or stir. Serve garnished with green onions.
Nutrient rich cabbage is loaded with phytochemicals like indole-3-carbinol, lutein, sulforaphane and isothiocyanates, which help protect against cancers and help reduce LDL levels in the blood.  Fresh cabbage is also an excellent source of vitamin C with over 60% RDA per 100g.