July 30, 2008
Use leftover cooked rice for this easy recipe. Ingredients Directions Heat oil in a large skillet over medium high heat, add okra and onions. Sauté for about 5 minutes then add tomatoes, tomato paste, garlic, spices and broth. Stir well, cover and reduce heat to medium. Cook for about 7 minutes, adding water if necessary… Read more »
Sara Jones, Tucson CSA This dish, which is reminiscent of hummus, is popular even with those who generally dislike eggplant. Roasting the garlic with the eggplant makes it milder and smoother so don’t be afraid to use the full quantity. Ingredients Directions To roast in oven: If using narrow Japanese eggplant, prick in several places… Read more »
July 27, 2008
Ingredients 1 winter squash ½ cup walnut halves Olive oil ½ medium onion, chopped (optional) ½ teaspoon cumin (optional) Salt (optional), to taste 1 cup grated Swiss or Gruyere cheese (divided use) 1 bunch CSA greens, washed, chopped and parboiled Directions Split the winter squash in half and roast in a 425 degree oven until… Read more »
I made this the other night trying to make use of some of the veggies we’ve received lately. I don’t measure ingredients, so I am estimating proportions. We liked it, hopefully someone else will too :). This recipe is adaptable, depending on the season and what you have available in your CSA share! The key… Read more »
July 21, 2008
Adapted from azcentral.com Ingredients Nopales Directions With a sharp knife, make shallow parallel incisions on each side of the pads, about 1/3-inch apart. Brush each pad lightly with olive oil. Season with salt and freshly ground black pepper. In a grill pan or a cast-iron frying pan over medium-high heat, or on an outdoor grill,… Read more »
This is a great Mediterranean style salad. Add croutons or toasted pita chips if you like! It is best to let the salad marinate at least 30 minutes. Ingredients 1 bunch verdolagas Cucumber, approximately 1 cup chopped Tomatoes, diced, about 1 cup 1 small onion, chopped 2-3 tablespoons lemon juice, and/or red wine vinegar 3… Read more »
www.westonaprice.org Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane. The ancient Greeks made a bread flour from purslane seeds and pickled its fleshy stems; Greek country cooks now serve purslane as a salad herb, either alone or… Read more »
July 14, 2008
STORING: Store fresh okra in the refrigerator and use within a day or two. Beyond that they begin to lose their freshness, flavor, and nutrients. PREPARING: Wash the okra in cold water and dry thoroughly. If you plan to cook them whole, no further preparation is necessary. Keeping the okra whole prevents the mucilage from oozing out. If you plan… Read more »
July 9, 2008
Caramelizing onions makes them incredibly sweet and delicious. It is a great way to use up a backlog of onions, as they reduce in size greatly. Use the onions to top burgers, casseroles or pasta. Ingredients About 3 cups thinly sliced onions 2 tablespoons oil 1 teaspoon salt Directions Heat oil over medium heat and… Read more »
Ingredients 1 cup water 1 cup sugar or sugar equivalent 2 cups cubed melon 1 cup peeled and cubed cucumber ¼ cup lime juice 1 tablespoon minced fresh mint or basil (optional) 6 Popsicle molds or small paper cups and wooden sticks Directions Make a simple syrup by boiling the water and dissolving the sugar… Read more »