Archive for August, 2012
Oh my, this summer has just passed us by! Labor Day is this weekend, and pretty soon those kid’s will be back in school! Here’s some great easy recipes to help all of your families stay healthy during the school week. The first is a Chicken with Blueberry/Blackberry Ginger Chutney. It looks amazing, and could even be done in a crockpot or as a quick dish to throw in the oven. There is some sugar in the sauce, but the berries are so sweet you might not even need it! Our second recipe is a favorite in our family. It is an Easy Summer Stew to use up all of those extra potatoes, tomatoes, zucchini, and corn. Feel free to add whatever protein you would like, it is great with chicken or sausage!! The last recipe is for Garlic Cauliflower Mashed ” Potatoes”, a recipe that in fact doesn’t have any potatoes in it at all but just mashed cauliflower. It is great to use as a side instead of heavy mashed potatoes!
GARLIC CAULIFLOWER “MASHED POTATOES”
Recipe & Photo Courtesy of Nom Nom Paleo
1 large head cauliflower
5 large cloves garlic
2 tablespoons grassfed butter
¼ teaspoon freshly ground nutmeg
Freshly ground black pepper to taste
I started by filling up a large (6-quart) stock pot with an inch or two of water. I put the pot on a burner set on high, dumped in a steamer insert, and put on the lid.
While waiting for the water to boil, I washed and trimmed a large head of cauliflower and cut up the florets and stem. I then grabbed a packet of Trader Joe’s peeled garlic from the fridge and sliced up all the cloves. Don’t worry about how everything looks because it’ll get pulverized later in the Cuisinart.
Once the water in the pot was boiling, I threw in the stems, half of the florets, and all of the garlic. I salted everything liberally.
Then, I put in the rest of the cauliflower, seasoned with more salt, replaced the lid, and steamed everything until it was soft (~10 minutes). You won’t overcook it — trust me.
Once the florets were done, I dumped everything into a colander and let it drain.
I dumped everything into my Cuisinart food processor (fitted with the steel knife), and added some fresh cracked pepper, microplaned nutmeg, and the butter.
Final step: I processed everything until smooth. After one last taste for seasoning, I put my faux “mashed potatoes” in a big bowl, covered it and popped it in my fridge. These faux “mashed potatoes” reheat beautifully in the microwave!
Chicken with Blueberry Ginger Chutney
Photo & Recipe Courtesy of Cooking Whims Blog
2 cups fresh blueberries or Blackberries
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 tbsp cider vinegar
1 1/2 tsp fresh ginger OR 1/4 + 1/8 tsp dried ginger
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp crushed red pepper
1 garlic clove, minced
1 1/2 tbsp olive oil
3/4 tsp dried basil
3/4 tsp dried oregano
6 (6-ounce) boneless, skinless chicken breasts
3 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
1. To make the chutney: Combine all of the chutney ingredients in a medium saucepan; bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes or until thick, stirring occasionally.
2. To prepare the chicken: Combine the oil, basil, oregano, chicken, and garlic in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Discard extra marinade.
3. Heat a large skillet over medium-high heat. Cook chicken for 5 minutes on each side until done. Serve with chutney, green veggies, and a nice hunk of sourdough bread from your local farmer’s market!
Easy Summer Stew
2 Tbsp. olive oil
1 large onion
1 bay leaf
2 medium-sized zucchini (about ¾ lb)
2 large sweet green peppers, halved, cored, seeded and coarsely chopped
1 clove garlic, pressed
4 large tomatoes, peeled seeded and chopped or ½ pint cherry Tomatoes
½ tsp salt
½ pound all-purpose potatoes, peeled and grated
1 ½ cups of whole corn kernels (2 ears)
¼ tsp ground black pepper
1 ¾ tsp dried marjoram
*For a heartier stew, add 2 cups cooked cubed chicken or turkey
1. Heat olive oil in large heavy saucepan over medium heat. Add onion and bay leaf; sauté 3 to 5 minutes or until onion is slightly golden and almost tender. Add sweet pepper, zucchini and garlic; sauté 3 to 5 minutes or until pepper and squash are almost tender.
2. While vegetables are cooking, place ½ the tomatoes in the blender. Whirl until puréed.
3. Add pureed tomatoes, remaining chopped tomatoes, potato, corn, salt and black pepper to vegetables in saucepan. Bring to boiling. Reduce heat to low; cover and simmer 10 -15 minutes or until potato is tender. Remove and discard bay leaf. Stir in marjoram. Serve.
Until next week!! Farmer Stacy
Another week has passed us by and yay for the lower temperatures!!! One of our Garden Favorites are the Cueball Zucchini. They are really prolific growers and have came on like crazy in the past few weeks! It makes our other zucchini plants look like they don’t know what they are doing!! It’s hard to believe that Labor Day is only a couple weeks away! Where has this summer gone? All of you CSA members checking out our blog for those great recipes, you have 6 weeks left! It feels like we just started!!
This week we gave our CSA members both Cherry and regular Garden Tomatoes. We also included some Jalapeno peppers for everyone! Sounds like the making of some great fresh salsa! Need a recipe? I’ll include one here that is an easy favorite for the whole family!
We also have cabbage that is starting to grow in the garden. One of the great recipes that we always use is coleslaw, to top tacos, pulled park, or simply as an easy summer side to those hot dogs and hamburgers!! Below is one of my favorites. Want to mix it up? Make your own mayo and throw in a little cayenne pepper to add a little heat!
The last recipe that I have included is for those Cue Ball Zucchini. Along with simply grilling them with some olive oil, many of you may still have one or two of these babies in your crisper drawer. I know I do! Tonight I’m going to make a Paleo-fied recipe of the Zucchini Parmesan Crisps, that sounds amazing!!! Here’s the regular recipe for those of you who aren’t afraid of breadcrumbs!
Fresh Tomato Salsa Recipe
Recipe & Photo Courtesy of Simply Recipes
2-3 tomatoes stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 anaheim pepper, finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Recipe & Photo Courtesy of Better Homes & Garden
1/2 cup mayonnaise or salad dressing
1 tablespoon vinegar
1 – 2 teaspoons sugar
1/2 teaspoon celery seeds
1/4 teaspoon salt
3 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 cup finely shredded carrot
Stir together mayonnaise or salad dressing, vinegar, sugar, celery seeds, and salt in a large mixing bowl. Combine green cabbage, red cabbage, and carrot in bowl; toss gently to coat. Cover and chill before serving. Makes 6 servings.
Zucchini Parmesan Crisps
Recipe & Photo Courtesy of Ellie Krieger, Food Network.com
1 Cue Ball zucchini
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Until next week! Farmer Stacy
Wow…the weather forecast is 102 degrees on Thursday! It is going to be a warm one! This week I chose quick and easy recipes that you can use for a family get-together and summer BBQ’s! This last week we started getting in our crop of Super Sweet Corn! I am so excited for this time of the year!
When Tomatoes come on, usually they all come on at once! The Tomato Evolution salad is perfect for using up a bunch of tomatoes!! I also included a family favorite, Potato Salad! It can’t be a summer BBQ without the Potato Salad! For the last recipe I chose a simple Pasta and Broccoli Recipe, with can be used as a side, or you can also add chicken for an entree dish.
Evolution Tomato Salad Recipe and Photo Courtesy of Jaime Oliver
¾ pound of ripe grape or cherry, vine, and regular tomatoes
3 tablespoons of extra virgin olive oil
1 tablespoon of red wine vinegar
a few sprigs of fresh basil
¼ tsp sea salt
freshly ground black pepper, to taste
- Cut the larger tomatoes into wedges, halve the grape or cherry tomatoes, and leave the smaller ones whole.
- Put them into a bowl with the olive oil and red wine vinegar. Toss well to coat all the tomatoes with the dressing.
- Pick the leaves off the basil and scatter them over the salad. Season with the salt and pepper.
Dad’s Potato Salad Recipe and Photo Courtesy of Simply Recipes
3-4 potatoes, peeled and cut into 1-inch chunks
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1chopped onion, including the greens
1-2 hard boiled eggs, chopped
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste
Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
Pasta with Roasted Broccoli Photo and Recipe Courtesy of Cuisinart
12 ounces of short pasta
1 lb broccoli, cut into small florets
1/2 c walnuts, chopped
1/4 c olive oil
2 cloves garlic chopped
Kosher salt and pepper
2 Tbs. butter
1/4 c Parmesan cheese
Heat oven to 400 degrees. On a baking sheet, toss broccoli and walnuts with olive oil, garlic, salt and pepper and roast, tossing once, for 18 to 20 minutes (keep on eye out that the nuts don’t start burning!). Meanwhile cook pasta and reserve 1/3 c. of pasta water after draining. Toss pasta, broccoli, nuts, parmesan cheese and reserved pasta water in a big bowl and serve.
Try to stay cool! Until next week!
Summer is officially here, with the long hot days and the arrival of Super Sweet Corn!! Nothing can beat those fresh ears coming out of the field!! This week, out of the garden was more of the same delicious goodies. This week’s round-up of recipes include uses for potatoes, onions, Blueberries, and Green Beans! I hope you enjoy the latest recipe choices.
We are also taking entries for our Fight For Your Life 5K, which is a Fun Run/Walk & Kid’s Dash started in remembrance of our sister and daughter Emily Pohlschneider-Edwards who we lost last October to cancer. For more information about the Race, to Register or Donate to the Cause, please visit our Race Website.
Simple Gluten-Free Blueberry Muffins Recipe Courtesy of Tina Bremer & PaleOMG
1 cup almond butter
1 cup almond meal/almond flour
3 eggs, whisked
1/2 cup Raw Honey
1/3 cup Unsweetened Shredded Coconut
1/3 cup Coconut Oil, melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
pinch of cinnamon
1/2 cup fresh blueberries
Zest of 1 lemon
1/2 cup chopped pecans
- Preheat your oven to 350 degrees.
- Mix all ingredients together in a bowl. If you’re good at baking, you’ll know to mix the dry then the wet ingredients then mix together, but I do all the ingredients together and it works out just fine.
- Place ingredients into 8-10 silicone muffin cups in a muffin tin. Or you can use muffin tin paper liners.
- Bake for 15-20 minutes. Just keep an eye on it, they will puff up and look adorable.
2 pounds potatoes, cubed
2 1/2 tablespoons oil, divided
3 cups chopped onion
6 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
1. Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
2. Heat a large skillet over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley.
String Bean Salad with Toasted Walnuts and Goat Cheese
Recipe & Photo Courtesy of Lauren Braun Costello
1/2 pound yellow beans
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
- Gather these tools: cutting board; chef’s knife; large saucepan; colander; wet and dry measuring cups; measuring spoons; large mixing bowl; tongs.
- Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
- In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately.
Off to Harvest some Wheat! Until next week!!
Here at French Prairie Gardens we also have a 400 acre Farm, where we raise Perennial Ryegrass and Wheat. We are right in the middle of our Ryegrass Harvest, in which we separate the grass seed from the straw, with a large combine. After the combine goes through we then bale the straw and it is sold to a local coop that exports our hay straw all around the world. The ryegrass seed is all contracted and used mostly for commercial golf courses and some is sold in grass seed bags for you to use on your lawn! Here’s a photo of Harvest in full swing. This is one thing that makes us different than most other nurseries and farm direct markets, we also have a working farm to keep us busy too! It makes for a lot of late nights, but being a farmer you really have to LOVE what you do! Next week we will start our wheat harvest, we’ll keep our fingers crossed for great weather to ripen up that wheat this weekend!
Now onto the recipes! This week I included a new beet recipe that I am dying to try! It looks delicious, and I find that my beets are usually the last thing left in my drawer full of veggies every week! Also, a fellow CSA member, Jillyn who attends Crossfit Oregon City with me, said that she had made a Blueberry Chicken that was to die for. This isn’t her exact recipe…but it sounded so good I had to find one!! If you are avoiding sugar, just cut it out of the recipe, the berries are plenty sweet without it! The last recipe that I included is for Zucchini Fritters, since some people are having a hard time getting through their Cue Ball Zucchini. Grate them up just like the regular recipe listed below states. They have a little more water in them, but will turn out Delicious!! I hope you enjoy this weeks recipe round up! If you have any helpful hints for recipes, we would love to include them!
- 4 Chicken-Thighs (Bone-In)
- 1 Tbsp. Olive Oil
- 1 Cup Blueberries
- 1/4 Cup Butter
- 2 Tbsp. White Sugar
- Juice of an Orange
- 1/8 Cup Roasted Pecans
- Pinch of Salt
- Pinch of Pepper
- 1/8 Tsp. Dried Coriander
- Preheat Oven to 350 Degrees F.
- Preheat Skillet on high heat.
- Season chicken thighs with salt, pepper and coriander.
- Place skin side down in the skillet and cook for 6 minutes until skin becomes golden (you want to lock in the flavors – so don’t move the chicken around or flip it until it turns golden).
- Once one side is browned, flip over and repeat the process.
- Place chicken in a casserole dish or roaster.
- For extra flavor, leave all the bits in the skillet, then add the butter, sugar, and orange juice to begin creating the sauce.
- Once the sugar is dissolved, stir in the blueberries and cook for 6 minutes.
- Add the sauce over the chicken and cook at 350 Degrees for about 35 minutes uncovered.
- Remove the chicken from the sauce and place on a cookie sheet lined with parchment paper and place back in the oven to crisp the exterior.
- Place sauce on stove top and bring to a boil to thicken.
- Preheat dry pan and roast pecans for about 3-4 minutes – moving and shaking them often to avoid burning.
- Remove chicken from oven, top with sauce and finish with roasted pecans.
Roasted Beets in a Balsamic Glaze
- 5 red beets, medium sized, scrubbed clean, green tops removed
- Olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- Freshly ground black pepper
1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
1 pound zucchini, stems removed
1 egg lightly beaten
1/4 cup parsley, chopped
1/2 cup grated reduced-fat Parmesan cheese
1/2 cup flour
1/2 tsp baking powder
1/4 cup tarragon, chopped (optional)
1/8-1/4 tsp nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.