Spring News

 Have you seen our Spring Newsletter? Take a peek at the organic shares in store for us this week: - http://eepurl.com/xDOuP

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. 

Tatsoi Tostada

I am completely excited about the upcoming tatsoi in our weekly shares. Why? I recently came across this recipe on a friends Facebook page and at the time, I asked myself, "where will I get tatsoi?" Lucky for all of us, now we can make this delicious recipe.

Tatsoi and Chickpea Tostada

Ingredients

• 1 1⁄2 cups cooked chickpeas

• 1 tablespoon olive oil

• 2 tablespoons lemon juice, separated

• 1 tablespoon soy sauce or tamari

• 1 teaspoon agave or honey

• 1 teaspoon smoked paprika

• 1⁄4 teaspoon cayenne pepper

• 1 bunch tatsoi, chopped

• 1 teaspoon olive oil

• 1 clove of garlic, minced pinch of salt

• corn tortillas

Directio

Warm the oven to 375 degrees. Lightly spray the corn tortillas with oil on both sides and bake them on a lined baking sheet for 12-­‐15 minutes, turning half way. You want the tortillas crispy but not burned.
Set aside. While the tortillas cook, warm the olive oil in a medium sauté pan over a medium heat.
Add the chickpeas and cook until they begin to get a little color on the outside, about 5 minutes. In a small glass mix together 1 tablespoon of lemon juice, the soy sauce, and the agave. When the chickpeas are beginning to color, add the lemon juice mixture and toss until all the chickpeas are well coated. Add the remaining spices and cook for 30 seconds more. Turn off the heat. In a large skillet or wok warm the teaspoon of olive oil over a medium heat. Toss in the tatsoi and sauté until it begins to wilt, about 1 minute.
Add the remaining tablespoon of lemon juice, garlic, and salt and sauté for another minute. Turn off the heat.
Gently place some of the sautéed tatsoi on top of the cooked tortilla. Place several spoonfuls of the seasoned chickpeas on top, pressing them slightly into the greens. Top with sour cream and serve immediately.

Savory Stuffed Sweet Potatoes with White Beans and Kale

Serves 4
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

4 sweet potatoes

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center. Recipe from Yummly here.

Beautiful Rosemary

Rosemary contains carnosol which has been found in studies to be a potent anti-cancer compound. Researchers have had promising results in studies of its efficacy against breast cancer, prostate cancer, colon cancer, leukemia, and skin cancer. In one study, researchers gave powdered rosemary to rats for two weeks and found that it reduced the binding of the carcinogen given to the rats by 76% and significantly inhibited the formation of breast tumors.

Saag with Collards, Kale and Spinach

One of the most satisfying meals you'll ever have is a traditionally spiced Indian-food meal. The way they use both sweet and savory spices plus salt and fat in one meal helps to satiate your palette and appeal to your senses in ways "one-sided" meals cannot.

So often, we prepare a dish in a spicy direction or perhaps it's a dessert made sweet. With Indian food, all types of palette-pleasing spices are put into each meal. Most of us think of cinnamon and nutmeg in pumpkin pie or desserts, but try it with the flavors of garlic, mustard and fat and you'll see a whole new side of these traditional Indian spices.

 from Herbivoracious

Vegetarian and gluten free
Serves 4 as part of a larger Indian dinner
15 minutes active (1 hour total) 

For the spice mixture:

• 1/4 teaspoon ground asoefetida (hing)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (preferably freshly grated, use a bit more if not)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1 teaspoon black mustard seeds
• 1 inch piece fresh ginger, grated

1. Place all ingredients in a small bowl.

For the saag:

• 1 bunch kale
• 1 bunch collard greens (about 1 pound total kale and collard greens)
• 10 ounce package frozen spinach (or 1 pound fresh baby spinach, washed)
• 3 tablespoons butter or ghee
• 1 teaspoon kosher salt
• 1/2 cup yogurt (I used full fat)

1. Strip the coarse stems from their kale and collard greens, chop them roughly, and wash them in three changes of warm water in a large bowl. Drain off the water, add the spinach, and set aside.
2. Melt the butter in a very large skillet or wok over medium heat. Add the spice mixture and stir until fragrant but not burning, about 1 minute.
3. Add the greens and 1/2 cup water. Toss with tongs, then cover. Reduce heat to medium low. Cook, tossing occasionally, until completely tender and wilted, about 45 minutes, adding a bit more water if needed.
4. Turn off the heat, remove the lid, and allow to cool slightly. Stir in the yogurt. Taste and adjust seasoning. Gently reheat, but don’t bring all the way up toward a simmer or the yogurt may break.

Endive Stuffed with Goat Cheese and Walnuts

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Oil for coating pan

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (about 2 heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges) 

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with oil. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper. From September 2011 Cooking Light

Stuffed Cabbage Rolls

What did you do with your cabbage from last week? One of my favorite ways to eat cabbage is as sauerkraut, especially in a delicious Reuben sandwich. Not only do I enjoy the taste of sauerkraut, but the healthy bacteria found in fermented foods supports my immune system through flu-season. If you don't have the time or palette for such a delicious way to prepare cabbage, consider this amazing recipe for Stuffed Cabbage Rolls.


Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

Ingredients:

For the Filling

• 2 T. olive oil
• 1 medium onion, chopped
• 1-2 clove garlic, chopped finely
• 10 ounces. crimini mushrooms, chopped
• ½ cup dry white wine
• ¼ cup fresh herbs, such as thyme or rosemary
• 1 cup ground almonds
• 8-12 large napa cabbage leaves, rinsed well

For the Sauce

• 2 T. olive oil
• 1 cup chopped white onions
• 1 ½ cup dry white wine
• 1 cup vegetable stock, store bought or homemade
• ¾ cup (12 T.) tomato paste
• 2 T. palm sugar (or another low-glycemic choice)
• 2 t. Herbes de Provence, or other dried herbs of choice
• Salt and pepper, to taste

Preparation:

1. Make the filling. In a heavy bottomed skillet over medium heat, heat the oil, adding the onion and garlic once hot. Cook, stirring occasionally, until the onions are slightly tender and fragrant, about 3 minutes. Add the mushrooms and cook until soft, about 3-4 minutes more. Add the wine and herbs, bring mixture to a boil and cook until the almost all of the liquid is evaporated, about 2-3 minutes.

2. Transfer the mushroom mixture to a food processor and process until smooth. Add the ground almonds and process until combined. Set aside.

3. Bring several cups of water to a boil in a medium-sized stock pot or sauce pan. In a colander or steam basket set over the pot, steam the cabbage leaves until just soft and wilted slightly, about 3-4 minutes, working in two batches if necessary. (Essentially, your leaves should be soft enough that they will not crack when you roll them, but not so soft that they tear.) Transfer the leaves to a plate lined with paper towels and set aside.

4. Make the sauce. In the same skillet you used for the mushroom mixture, heat the oil over medium heat, adding the onions once hot. Cook, stirring occasionally, until the onions are translucent, about 5-6 minutes. Add the wine, bring the liquid to a boil and simmer for about 3 minutes, or until the liquid is reduced by one third. Add the stock, tomato paste, sugar and Herbes de Provence, stirring until well combined. Turn the heat down to low and let the sauce simmer while you assemble the rolls.

5. Assemble the rolls. Place several tablespoons of the mushroom filling about 1 inch from the bottom of a cabbage leaf, fold in the sides and roll up the leaf holding in the sides as you would with a burrito. Repeat with the remaining rolls and place seam-side down in the simmering sauce. Cook the rolls for 30 minutes, stirring the sauce occasionally. Add salt and pepper to taste. Serve hot, ladling extra sauce over top.