Squash & Fennel Soup

source: firehorserider.com It's so simple to make. I think the hardest part is peeling the squash. Once that's done, it only takes ten or fifteen minutes to throw all the ingredients into the pot. Walk away for an hour and come back and blend. It doesn't get any easier. Here's how: In a soup pot, pour a little olive oil or non-hydrogenated vegan "butter" and allow to warm on medium. Add five or six cloves of minced garlic and a red onion, diced. Chop a carrot or two and one or two stalks of celery and add to the garlic/onion mix. Stir on medium for a few minutes. Meanwhile, peel the beautiful winter squash. I actually use a sharp vegetable knife rather than a peeler. If the skins are thick, I find a knife just works better. Cut the squash into cubes and toss into the mix. Wash and dice a fennel bulb and add to the mix. I get beautiful fennel at the Venice Market and use the entire plant from bulb to leaf, but if you're in a place where all you can find is the bulb, that'll do just fine. Cover the veggies with water and turn heat to almost high. Throw in one or two cubes of veggie bouillon and bring to a boil, then turn down the heat and let simmer for 45 minutes to an hour. Turn off the heat, add a splash of maple syrup, some sea salt to taste, fresh ground pepper to taste, and if you have access to a Japanese market, this wonderful condiment called "nanami togarashi" is the secret ingredient for this soup. It's a blend of chilis, black sesame, seaweed and citrus, and I find it gives this creamy, sweet and licoricy soup a wonderful hint of exotic spice. Blend the soup with a Braun hand blender or in a food processor until smooth, and adjust the seasoning to your liking. Just looking at this soup will make you feel good.

Oven Potatoes with Fennel

• 20 ounces Yukon Gold potatoes, cut in 1/2" cubes
• 1 medium fennel bulb, trimmed and cut in 1" slices
• 1 medium sweet onion, diced
• 1 tablespoon fresh parsley, minced finely
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• freshly ground black pepper -- to taste
  Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately. source: Marquita Farm

FENNEL, GRAPE & GORGONZOLA SALAD

• 1 lg. bulb fennel bulb
• 2 tbsp.extra virgin olive oil
• 1 tbsp. fresh lemon juice, halved
• 1/2 cup black grapes, seeded
• 2 oz. Gorgonzola cheese, crumbled (about 1/2 cup)
• 1 cup thinly sliced radish
• 1 cup sliced romaine
  Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

Fennel Salad

• 1 Bulb fennel
• 1 bunch radish
• 1 Cucumber
• A few carrots
• Rice vinegar
• Dill 1-2 tsp if fresh

Thinly slice fennel, carrots and radish. Seed and chop cucumber. Mix everything into a bowl and toss with some rice vinegar and some dill to taste. This salad gets better as the days go by and it marinates in the vinegar, but it is really tasty the day of as well. from Adrienne Cox

Fennel, Carrot, Onion Stew

• fennel bulbs
• 1 tablespoon butter, divided
• 1 teaspoon extra-virgin olive oil, divided
• 2 cups pearl onions, cut bite size
• 1 teaspoon honey or agave nectar
• 4 large carrots, cut into thick matchsticks
• 1-1 1/2 cups vegetable broth or water, divided
• Sea salt & freshly ground pepper, to taste
• 2 tablespoons finely chopped fennel fronds, or fresh parsley
  Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside.Heat 1 1/2 teaspoons butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet over medium-high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the pan, sprinkle with sugar and sauté, shaking the pan back and forth, until nicely browned, 5 to 6 minutes.Return the fennel to the pan; add carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, 15 to 20 minutes, adding more broth as needed to keep the stew moist. Garnish with fennel fronds or parsley.Makes 6 servings.

100% Whole Grain Summer Squash Bread (soy free, dairy free, wheat free)

• 1 ½ c. organic brown rice flour
• 1 ½ c. organic oat flour
• 1 t. salt1 ½ t. baking soda
• 1 ½ t. baking powder
• 3 t. cinnamon
• 3 eggs (organic preferred)
• ½ c. coconut oil, melted
• ½ c. organic unsweetened applesauce
• 2 c. unrefined, whole sugar
• 3 t. organic pure vanilla extract
• 3. c. grated zucchini (or most any summer squash)
• 1 c. chopped pecans

Preheat oven to 325 degrees and grease and flour your pans. Place grated zucchini in a strainer and sprinkle with salt. Set in sink to drain. Sift together flours, baking powder, baking soda, and cinnamon and set aside. In a large bowl, beat together eggs, coconut oil, applesauce, vanilla, and sugar until well blended. Slowly add the dry ingredients, stirring well to mix.m Squeeze zucchini to remove moisture and add zucchini and nuts to the other ingredients in the bowl. Stir to incorporate. Pour batter into prepared pans, filling pans approximately ¾ of the way to the top. Bake until toothpick inserted in center comes out with only a few clingy crumbs; 30-35 min. for muffins; 35-40 min. for mini loaves; approximately 1 hour for large loaves. Allow to cool in pan before removing. The variations here are endless. You can mix and match any of the following to create your own flavors (e.g. double chocolate, chocolate cherry with pistachios, cranberry orange walnut, lemon poppy seed, etc. Published by crunchymama on September 18th, 2007

Great Antipasto Salad

shared by Whole Earth CSA member Sharon A... Thanks Sharon!
I tried this with the fennel from our last pickup. The only change I made was instead of "1 2/5 tsp dried Italian mixed herbs" I chopped up a handful of fresh Oregano, Thyme, and Basil from my garden. One of the great things about this salad is that it will keep in the refrigerator for a week and it actually gets better with time, so you can have salad on hand that is ready to serve. It's also a powerhouse of vitamin A,; one serving provides 305% of your daily value for this important nutrient. Enjoy!

• 2 cups carrots, turned
• 1½ cups thick sliced celery
• 1 cup fresh sliced fennel bulb
• 2 TBS rinsed and quartered Kalamata olives
• 2 TBS capers, rinsed
• Dressing1 1/2 tsp dried Italian mixed herbs
• 2 medium cloves garlic, pressed
• 2 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp salt
• ¼ tsp cracked black pepper
• 1½ TBS fresh lemon juice
• extra virgin olive oil to taste

Press garlic and let sit for 5 minutes to bring out its health-promoting benefits. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time. Toss with vegetables and marinate for at least 15 minutes before serving. Healthy Cooking Tips: The cooking time for this recipe can vary depending on the exact size you cut your vegetables. You want your vegetables to be tender on the outside and still crisp on the inside. When they get to this point remove from the heat. Source: www.whfoods.com

Sauteed Komatsuna or Vita Green with Miso Sauce

• 2 tablespoons low salt soy sauce or Nama Shoyu
• 1 tablespoon white miso (preferably)
• 1 teaspoon rice vinegar
• 2 pounds fresh spinach, washed, trimmed, and cut in 1-inch pieces
• 2 tablespoons sliced almonds
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• chopped greens

Combine soy sauce, miso, and vinegar until smooth. Set aside. Heat wok over high heat. Add almonds and stir-fry quickly until fragrant and toasted, about 45 seconds. Remove. Add sesame oil to wok and heat. Add greens and ginger and stir-fry until tender, about 3 minutes. Drizzle with miso dressing and sprinkle with almonds. Serve immediately.
source: GourMAsia

Simple Onion Soup

• onions
• 3 oz butter
• Flour
• Salt, pepper, and grated nutmeg to taste
• 2 eggs, beaten

Mince onions very finely. Put in a stewpan over a slow fire with 3 ounces of melted butter, dredge a little flour over them, and shake about until they are soft and lightly browned. Add a quart of boiling water, and season with salt and pepper and a grated nutmeg. Bring soup to boil.Beat 2 eggs in your serving pot; after the soup has boiled up well, stir it into the beaten eggs and serve at once.

Onion Pie

Onion topping:

• 1 1/2-2 tablespoons unsalted butter
• 1-2 tablespoon olive oil
• 2-3 large onions, cut lengthwise into 12 wedges
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz coarsely grated Gruyère (3/4 cup)

Crust:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 oz coarsely grated Gruyère (1/2 cup)
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
• 3/4 cup well-shaken buttermilk
• 3/4 teaspoon dry mustard

Preheat oven to 400°F.
Make onion topping: Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
Make crust: Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.
Source: Gourmet, 2001

Cold Dill Soup

This dish simply requires chopping and refrigerating.

• 1 pint half-and-half
• 2 8oz. cartons plain yogurt
• 1 -2 cups cucumbers, peeled, seeded, diced
• 3 Tb minced fresh dill
• 2 Tb lemon juice
• 1 Tb chopped green onions
• ½ salt
• ¼ tsp white pepper
• Sliced cucumber, as garnish
• Sprigs of dill, as garnish

Combine first 8 ingredients, stirring well; chill thoroughly. Garnish with cucumber and dill.
Makes 4 cups.
Source: www.recipes.epicurean.com

Leek and Fennel Relish

• 1 Tb olive oil
• leeks, white part only, washed and thinly sliced (save green stem for soup stock)
• 1 fennel bulb, without leafy fronds, coarsely chopped
• 1/4 cup minced fresh parsley
• 1 Tb fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup plain yogurt
• Salt and freshly ground pepper to taste

Heat the oil in a skillet over medium-high heat. When it is hot, add the leeks, fennel, and parsley. Reduce the heat to medium and sauté, stirring often, until the leeks are soft, about 7 minutes. (The fennel should still be crunchy.)
Remove the mixture from the heat and transfer it to a medium glass or earthenware bowl. Let it cool completely. Stir in the lemon juice, mustard, and yogurt. Season with salt and pepper. Cover and chill for at least 3 hours.
Source: The Essential Vegetarian Cookbook

Baking Daikon Radish

Preheat oven to 350. Cut Daikon Radishes into at least four long strips and steam for five minutes. Drain and place in a single layer in a shallow baking pan. In a small saucepan, combine 1 Tb of butter, 1 Tb of honey, and one dash of cinnamon to make a glaze. Pour over the radishes and bake them uncovered for 30 minutes or until tender.

Daikon Radish Remoulade

• daikon radish, peeled
• 3 tbsp. Dijon-style mustard
• 4 tbsp. olive oil
• 1 tsp. wine vinegar or apple cidar vinegar
• 1/4 cup minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.

Sautéed Komatsuna with Basil

Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry.

• 2 tsp olive oil
• 4 cloves garlic, thinly sliced
• 1/3 cup (2 ounces) pine nuts
• 10 ounces komatsuna leaves
• ½ tsp kosher salt
• ¼ tsp pepper
• 1 cup or more basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.

Basil & Watermelon Vinaigrette

• 4 cups fresh watermelon, chopped and drained
• 1/4 cup red onion, diced small
• 2 Tbsp honey
• 1/4 cup champagne vinegar
• 3/4 cup canola oil
• 2 Tbsp fresh basil chopped
• 1 Tbsp fresh parsley, chopped
• Salt and pepper to taste

Combine watermelon, red onion, champagne vinegar, canola oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens and garnish with watermelon slices.

Creamy Polenta with Basil & Wild Mushrooms

• 12 ounces (340 g) yellow onions, chopped coarse
• 4 ounces (120 g) white mushrooms, chopped coarse
• 2 Tablespoons (30 ml) finely chopped garlic
• 2 ounces (60 g) dried porcini or cepe mushrooms, rinsed, soaked in water and chopped coarse
• 5 ounces (150 ml) olive oil
• 4 teaspoons (20 ml) finely chopped fresh basil
• 1 teaspoon (5 ml) finely chopped fresh oregano
• 2 quarts (2 lt) chicken or vegetable stock
• 12 ounces (360 g) coarse polenta
• Salt and pepper to taste
• 1 pint (450 ml) heavy cream
• 4 ounces (120 g) aged Asiago or Fontina, grated fine
• 8 to 10 fresh wild mushrooms
• Fresh basil sprigs as needed for garnish

Saute the onions, white mushrooms, garlic, and porcini or cepes in 4 fluid ounces (120 milliliters) of olive oil until lightly colored. Add the basil, oregano, and stock; bring to a boil.
Slowly stir in the polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust the seasonings and keep warm.
Just before serving, add the cream and Asiago or Fontina cheese and stir vigorously.
Saute the fresh wild mushrooms in the remaining olive oil until tender. Spoon the polenta onto warm plates and garnish with the wild mushrooms and a sprig of fresh basil.

Basic Pesto

This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch.

Prep Time: 5 minutes

Ingredients:

• 2 tablespoons coarse-chopped walnuts or pine nuts
• 2 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 4 cups basil leaves (about 4 ounces)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 teaspoon sea salt

You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides. Refrigerate leftovers and use within 1 week.

ALL ABOUT BASIL!

Fresh basil leaves should be layered in damp paper towels inside a plastic bag and refrigerated up to 4 days. For basil with stalks attached, place in a glass of water and cover with a plastic bag secured to the glass. Store in the refrigerator, changing water daily, and use within a week. Do not wash the leaves until you are ready to use them. Fresh basil is a perfect candidate for freezing, either whole or chopped. Blanch whole leaves for two seconds, plunge into ice water, pat dry and place in airtight bags in the freezer. The flavor will be stronger if you do not thaw before using. Another option is to put whole or chopped fresh leaves in an ice cube tray and cover with water or broth before freezing. Once frozen, pop the cubes out into an airtight bag. Use the cubes in soups, stews or sauces. Basil and oil paste may also be frozen. Frozen basil should be used within 4 months. Fresh basil may also be dry-preserved. Gently wash the leaves, blot with paper towels, and let them dry completely. Layer coarse salt and basil leaves, ending with a layer of salt, in an airtight container. Store in a cool, dark place up to 6 months.

Basil is the ultimate complement to tomatoes, and also pairs beautifully with onions, garlic, and olives.

• Basil stimulates the appetite and helps curb flatulence, perhaps another reason why it works so well with garlic. Basil tea is said to help with dysentery, nausea, and stomach distress due to gas.

• The leaves are the prime part of the plant. Small stems are okay, but thicker stems and stalks should be discarded because they tend to be bitter. The stems and large veins also contain compounds that will cause pesto to turn brown and dark.

• Although pinching back the flowers will encourage more leaf growth, the creamy-white flowers are edible.

• Most other herbs tend to overpower basil's flavor and aroma, but oregano is one that is most often used in conjunction with basil. Other good combinations include summer savory, rosemary, and sage.

• For the most intense flavor, basil should be added at the end of the cooking process. Prolonged heat will cause basil's volatile oils to dissipate.

• Ground with garlic and olive oil into a paste, basil is a prime ingredient in pistou, a Mediterranian specialty.

• In Italy, pine nuts and sometimes grated hard cheese are added to the paste to become pesto. Both pistou and pesto come from verb roots meaning to to pulverize, as with a pestle. Younger leaves are preferable for pesto. Pesto may easily be frozen, but if you plan on freezing it, leave out the cheese.

• Pesto is most often served with pasta. Enzymatic reactions between basil and flour may cause an unappetizing brown color to the pasta. When serving pesto with pasta, add a squeeze of lemon juice to the pasta cooking water to help keep the pasta from turning dark.

• Basil is a perfect candidate as a flavor for infused oil, but does not work as well with vinegar for long-term. Basil is one of the flavoring ingredients for the liqueur, Chartreuse.

• You will never get full flavor when using dried basil, so keep this in mind when substituting dried for fresh. However, if you find yourself in dire need and without fresh basil, use 1/3 the amount of dried basil substituted for fresh. One tablespoon of fresh chopped basil equals 1 teaspoon dried.

• When substituting fresh basil for dried, triple the amount.

• One-half ounce of fresh basil leaves equals 1 cup chopped fresh basil.

JAZAR WA KUSA (Zucchini and Carrots, a recipe from Egypt)

adapted from Mediterranean Vegetables by Clifford Wright

• 2 large fat carrots, sliced diagonally about 1/4 inch thick
• 2 zucchini or other summer squash, ends trimmed, sliced diagonally about 1/4 inch thick
• 1 teaspoon freshly ground cumin seeds
• S & P to taste
• 2 Tablespoons olive oil

In a large bowl, toss the carrots and zucchini together with the cumin and sseaon with S & P. Heat the oil in a large skillet over med-low heat and cook the carrots and zucchini until crisply and tender, 25 to 30 minutes, tossing frequently. Serve hot.

DILL SALAD DRESSING

• 3/4 c pine nuts (soaked)
• 1/3 c water
• 1/3 c lemon juice
• 1/3 c olive oil
• 1 clove garlic

Blend all ingredients well, then add 2 tablespoons dill and blend just a little. Add up to 1.5 t of celtic sea salt.

GRATED CARROT & MEDJOOL DATE SALAD WITH GORGONZOLA DRESSING

• 3 or 4 carrots, about ½ pound in all
• 4 dried Medjool dates, pitted
• 3 tbs firmly packed crumbled Gorgonzola, Maytag or other blue cheese, or feta
• ¼ cup olive oil
• 2 tbs Champagne vinegar, wine vinegar, apple cider vinegar or lemon juice
• ½ tsp cracked black pepper (optional)
• dandelion greens, arugula, and young lettuce leaves for garnish

Wash thoroughly, then grate carrots on the large holes of a hand-held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

LEMON GLAZED CARROTS

• 3 Tbsp butter or ghee
• 3 Tbsp honey or agave nectar
• 3 Tbsp lemon juice
• 1/4 tsp sea salt
• grated lemon peel, optional

Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp. Meanwhile, in a small saucepan, melt butter. Add honey or agave nectar, lemon juice and salt. Bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. Garnish with lemon zest if desired.

CHEDDAR DILL MUFFINS

By Bernadette Colvin Unlike many other baked goods, these muffins are surprisingly savory. I serve them with stew, soup and other entrees. In the summer, 1 cup add zucchini or summer squash for extra flavor and nutrition!

• 3 1/2 cups whole wheat pastry flour
• 1 cup shredded Cheddar cheese
• 3 tablespoons honey, agave or unrefined sugar (optional)
• 2 tablespoons baking powder
• 1/4 cup fresh dill weed, chopped
• 1 teaspoon unrefined sea salt
• 1 3/4 cups milk
• 2 eggs, lightly beaten
• 1/4 cup butter, melted

In a bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.Bake at 400 degrees F for 25-30 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Cucumber, Radish, and Tomato Salad with Citrus Dressing

• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/4 cup olive oil
• 1/3 cup finely chopped fresh coriander, or to taste, plus coriander sprigs for garnish
• 2 tomatoes (about 1 1/4 pounds), seeded and chopped fine
• 2 cucumbers, peeled, seeded, and chopped fine (about 2 1/2 cups)
• 3/4 pound radishes, trimmed and chopped fine
• 6 scallions, sliced thin

In a large bowl whisk together the juices and garlic paste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the chopped coriander and salt and pepper to taste. Add the tomatoes, the cucumbers, the radishes, and the scallions, toss the salad to combine it well, and garnish it with the coriander sprigs.

ALL ABOUT GREENS!

COLLARD GREENS
Collards are the oldest known greens in the cabbage family dating back to ancient times because of their similarity to cabbage eaten by prehistoric people. In addition, ancient Greeks and Romans cultivated collard greens. Collards are native to the eastern Mediterranean region and Asia Minor. In approximately 400 B.C. they were brought to Britain and France by either the Romans or Celts. The first documentation of collard greens in America was in 1669 though it is possible they were present in the colonies at an even earlier date. Collard greens grow best in warm weather though they can withstand the cold temperatures of late autumn. Interestingly enough, the flavor of collard greens is enhanced by a light frost.

MUSTARD GREENS
Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food. They originated in the Himalayan region of India more than 5,000 years ago. Like many other cooking greens, mustard can be found in many Chinese, African-American, and southern dishes. Brassica juncea, the mustard plant, is characterized by it’s crumpled or flat leaves that may have scalloped, frilled or lacey edges. In addition, this plant produces the brown seeds that are used to make Dijon mustard. Mustard greens are an excellent source of both vitamins A and C and contain several other vitamins and minerals as well as fiber and protein.

KALE
Like other greens, kale descends from wild cabbage that originated in Asia Minor though it is known for it’s popularity in Scandinavia, Germany, Holland and Scotland. Kale was brought to the United States in the 17th century by English settlers. It is now a favorite in the southern United States where, like many cooking greens, it has been considered a poor man’s food. Some with long ruffled leaves that resemble large parsley sprigs and hues that vary from lavender to chartreuse, kale has a mild cabbage-like taste and delicate texture. Like most cooking greens, kale can grow in colder temperatures and withstand frost — which actually helps produce even sweeter leaves. Kale can also grow well in the hot weather in the southern United States and in poor soil. Kale is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber.

SWISS CHARD
The vegetable’s scientific name is Beta vulgaris subspecies cicla with the word cicla referring to Sicily where swiss chard first grew. Its popular name stems from the fact that a Swiss botanist determined the plant’s scientific name. Today, swiss chard is most popular in the Mediterranean. Swiss chard can also be found in northern Europe and South America. Swiss chard is extremely versatile, has a mild sweet yet slightly bitter flavor (similar to beets), and has large green leaves with ribs running throughout. The leaves can be smooth or curly and are attached to fleshy, crunchy white, red or yellow celery-like stalks. Swiss chard is an excellent source of vitamins A and C, and also contains potassium and fiber.

BROCCOLI RABE
Broccoli rabe was originally cultivated in the southern Mediterranean. It was brought to the United States in the 1920’s by Italian farmers. Broccoli rabe has been most popular in the Italian and Asian communities for the past several years. Broccoli rabe looks similar to thin broccoli stalks with small clusters of buds and smooth leaves with sawtooth edges. Broccoli rabe has a somewhat bitter taste and should be cooked to help mellow that taste. It is an excellant source of vitamin C and also contains beta-carotene, fiber, and phytochemicals.

AVAILABILITY, SELECTION, AND STORAGE
Collard Greens
Though available year-round, collard greens are at their peak from January through April. The best collards are found in crisp bunches with leaves still intact. Collards can also be found canned. Fresh collards should be stored in the crisper drawer of the refrigerator or in a plastic bag with holes in it.

Mustard Greens
Mustard greens can be found year-round though they are at their peak from December through April. Mustard greens come in many different varieties and can be found dark, light, short, fat, smooth, curly etc. In the United States, the leaves on mustard greens are typically soft, green and oval-shaped, frilled at the edges (similar to romaine lettuce) and attached to long stems. When selecting these greens, be sure to avoid those that have yellow or brown leaves, dry leaves, or coarse, fibrous stems. If you plan to use the mustard greens for salad it is wise to pick very small leaves whereas any size leaves will do if you are cooking them. Mustard greens should be wrapped tightly in plastic and kept in the refrigerator. However, they only last a few days quickly becoming faded, dry and yellow.

Kale
Kale is available year-round though it is most flavorful and abundant during the winter months. It is best to select small, deep-colored kale bunches with clean leaves. Avoid kale with dry leaves as well as that with dry, browned, yellowed or coarse stems. In the marketplace kale should be kept refrigerated or on ice (or in an outdoor market in the winter). Best when kept at 32°, kale should be stored wrapped in plastic in the refrigerator crisper. Kale can only be kept for a few days.

Swiss Chard
Swiss chard is available from spring through the fall with a peak from June through October. Choose swiss chard that has crisp stalks and firm, bright leaves. Like other greens, chard should be wrapped in plastic and can be kept in the refrigerator for approximately 2 days. If blanched, swiss chard greens can be frozen. Boil greens for 2 minutes, drain, chill in ice water and drain again and pack in an airtight container.

Broccoli Rabe
Broccoli rabe is available year-round (with the exception possibly being June and July) though its peek season is between late fall and early spring. It is grown in Quebec, California, Arizona, and other states. Broccoli rabe can be found in a refrigerator case sprinkled with ice because it wilts very easily. When selecting this vegetable, choose firm, green, small stems with compact heads and flower buds. Broccoli rabe should be stored in a refrigerator crisper unwashed, either wrapped in a wet towel or in a plastic bag for a maximum of three days. To keep it longer, blanch and freeze it

PREPARATION
Prior to cleaning greens, any wilted or yellow leaves should be removed. Next, dunk greens into a bowl of tepid water a few times to clean. Drain and use a salad spinner to dry greens for use in salads. For use in cooking, it is not necessary to completely dry leaves.

Traditionally, greens are boiled or simmered very slowly with a piece of ham hock for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes

To decrease the bitterness of greens, blanch them in boiling water for approximately one minute prior to cooking (though this does diminish some if their nutritional value), the color, flavor and texture will be preserved. Greens can than be sautéed (do not use aluminum or iron pans), or added to various dishes during cooking.

Broccoli rabe is very bitter when raw so it is recommended to cook this vegetable.

INCLUDE COOKING GREENS IN YOUR 5 TO 9 A DAY PLAN!
• Chop cooking greens and add to salads.
• Stir-fry greens and add your favorite meat and Seasonings.
• Sliver greens and add them to broths, stews and soups — they are great for livening up the flavor of more mild vegetables.
• Chop cooked greens for use in stuffing, custards, and eye dishes.
• Combine chopped greens, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil.
• Serve greens as a side dish. They can be served chilled with olive oil and lemon juice or sautéed with onions and garlic or other seasonings.
• Don’t forget to include greens with your New Year’s meal for good luck!

Radishes! Radishes! Radishes!

• For extra crunch and bite, add sliced radishes to stir-fry's.
• Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
• Thinly sliced radishes make a tasty, fresh garnish sprinkled over New England clam chowder or other milk-based soups.
• For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.
• Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
• A combination of mayonnaise and chopped radishes makes a tangy instant spread for sandwiches.
• Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.
• Toss radish greens (full of vitamins A, C, and B!) into mixed vegetable soups or stir–fry's. They cook quickly. If they are young and tender toss into a green salad.Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
• Roast radish halves brushed with oil at 450 deg. F for 15 minutes.
• Sprinkle chopped or sliced radishes into tuna for more zip and texture.

Smashed Radishes in Soy Dressing

• 2 bunches small radishes
  
• 2 teaspoons sea salt
• 1 tablespoon apple cider vinegar
• 1tablespoon unrefined sugar, or agave nectar. or honey
  
• 2 teaspoons soy sauce
• 3 tablespoons peanut oil
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger juice
• cilantro for garnish

Use the bottom of a heavy drinking glass, or any blunt object you may have in your kitchen, to slightly crush but not completely mash the radishes. (The point of the smashing is not only stress relief; it is so that dressing can get into flesh.) Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Combine vinegar, sugar, soy sauce, peanut oil, sesame oil and fresh ginger juice. Drain the liquid from the radishes and pour dressing over them. Cover and refrigerate for at least 30 minutes before serving.

Adapted from Henry's Farm, cookbook of the Henry's Farm CSA

Sautéed Radish and Radish Greens

• 4 Tablespoons Butter or Olive Oil
• 1 bunch freshest radishes including greens, separated
• Salt and Pepper

Heat oil or butter in a saute pan, add radishes and cook over medium heat about 4 minutes. Transfer cooked radishes to a bowl. Add greens to the skillet and saute 3 minutes, until wilted. Return the radishes and toss together with the radish greens, heat briefly. Serve hot. You can add garlic or onion to the first step if you like. Season to taste with S & P.
Adapted from: The Cook's Garden catalog - Spring/Summer 1990.

Radish Top Soup

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens
• 4 cups vegetable stock/broth
  
• 1/3 cup heavy cream, or half & half, or creme fraiche, or milk
  
• 5 radishes, sliced

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Summer Squash & Sunflower Seed Roll Ups with Basil

• 1 tomato, chopped
• 2.5 cups of germinated sunflower seeds (soaked 8 to 12 hours, then sprouted 1 day)
• juice of 1 lemon
• 1 tsp. dulse flakes
• 1 sm. zucchini, or yellow summer squash, diced
• 1/4 cup of scallion, diced
• Romaine lettuce leaves, or other broad leaf from the garden
• basil leaves, fresh

Liquefy the tomato in a blender. Add to the blender the sunflower sprouts, lemon juice and dulse flakes, and blend on medium speed until smooth. Pour the blended mixture into a bowl and mix in the remaining ingredients. Spoon the mixture onto the lettuce leaves, roll them up, and serve with fresh basil. Optional: pierce the rolls with a toothpicks to hold together.
- from Katherine Dichter

Raw or Fried Summer Squash or Zucchini

Raw Summer Squash
If you're only cooking summer squash, then give it a try raw. Make up your favorite vegetable dip and use young summer squash as dippers. Or toss squash in a mixed salad. Again, it's better to use young squash. For a more exotic taste, combine fresh tomato chunks with summer squash, drizzle with olive oil and favorite seasonings like garlic, cilantro, lemon-pepper, or an all-purpose seasoning salt like 4-S. Really simple. Really good.

Fried Summer Squash
Another favorite in the south is, of course, frying summer squash.
Put about a cup of flour, salt and pepper to taste (a tsp each is good for starters) in a brown paper sandwich bag. Slice squash pretty thin and put in the bag and shake. Refrigerate for 20 minutes or so. Heat oil in a frying pan to around 350 degrees F. You don't need a lot of oil - around 1/4 inch. Lay squash in a single layer in the oil. Brown. Flip. Put on paper towels to drain.These are a bit like potato chips but made with squash.

Cheesy Yellow Squash Bake

• 6 cups sliced yellow crookneck squash (or other, or zucchini)
• 1/2 cup shredded cheese
• 4 chopped green onions (scallions)
• salt and pepper
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 egg -- beaten
  In large skillet, saute squash and onions in butter for about 15 minutes or until tender; remove from heat. Sprinkle lightly with salt and pepper if desired. Combine egg, sour cream and half the bacon. Add squash mixture, mixing well. Spoon half squash mixture into a buttered 1 1/2-quart baking dish. Sprinkle 1/2 cup cheese over top; spoon remaining squash mixture on top of cheese. Top with remaining cheese and rest of bacon. Bake at 350degrees F for 20 minutes or until bubbly.

Mom's Summer Squash

• 2 lbs squash and/or zucchini, sliced
• 1 red, orange or yellow bell pepper, seeds removed, sliced
• 2 smallish tomatoes or one large tomato, peeled and cut into wedges
• 1/2 onion, peeled and sliced
• 1 clove of garlic, chopped
• Olive oil
• 5 or 6 slices of cheese - jack or cheddar
• fresh Basil, chopped
• Salt and pepper
  Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Summer Squash Skillet

• 4 medium summer squash or zucchinni
• 3 tablespoons olive oil
• 3 cloves garlic, finely minced
• 1 to 2 tablespoons chopped fresh basil, or 1 teaspoon dried leaf basil
• 1 teaspoon dried leaf oregano
• Dash dried marjoram
• 2 tablespoons chopped fresh parsley
• 6 to 12 cherry tomatoes or grape tomatoes, cut in quarters
  Cut zucchini or summer squash into quarters, lengthwise, then cut in thin slices. Heat olive oil over medium heat; add zucchini, summer squash, and garlic and sauté, stirring frequently, until tender.
  Meanwhile, combine remaining ingredients. When squash is tender add the tomato and herb mixture to the pan. Continue cooking, stirring, for just a couple of minutes, until hot and well combined.Serves 4 to 6.

Lentil Soup with Cutting Celery

• 1 pound bag of green lentils
• 1 onion
• 3-4 cloves garlic
• a bit of olive oil
• cumin
• paprika
• salt and pepper
• turmeric
• 3-4 carrots, cut into coins and coin halves
• a small handful of cutting celery, leaves and stem, chopped
• 1 28oz can of diced tomatoes or equivalent amount (2-3 handfuls) of fresh tomatoes
• 4 C water or enough to fully cook lentils

Dice onion and garlic, saute in olive oil in a soup pot. Add spices in ratio of 2 cumin:1 paprika, salt and pepper to taste (lots of pepper...add a little salt now, but save some for the end), and the equivalent of 1/2 turmeric if you feel like it. Maybe start with 2 tsp cumin, etc. Stir well, then add the diced carrots and celery, continue cooking on low (you can cover it if you're worried about the garlic scorching). When the carrots are starting to get tender, pour in lentils. Stir lentils around for a bit, 30 seconds? i learned this from my old roommie Visnja. She says it brings out the nutty flavor in the lentils. Then add enough water to cook the lentils in, you may add more as the lentils puff up. Now bring to a boil, then back to a simmer until lentils are cooked. Add tomatoes, let heat through. Now check your spice levels and adjust. This stew is even better the second day.

Julia's Celery Soup from Mariquita Farms

Take a bunch of smallage (soup celery or cutting celery) and wash it. Roughly chop and set aside. Chop 4 stalks of green garlic (including some of the light green part) and sautee briefly in butter or olive oil. Add one cubed raw potato if you like. Add the entire bunch of roughly chopped smallage (cutting celery). Add 4 cups of vegetable or chicken broth. Cook for 15-20 minutes on medium heat. Puree with immersible blender or food processor. Thin with milk if you like. Season to taste with S & P.

Summer Corn Salad - from CSA member Leah

Last night I made a cool summer salad utilizing items from the CSA and my garden. The recipe was my variation on a FoodNetwork recipe, and it's colorful, fresh tasting and delicious. Their recipe called for yellow corn and red tomatoes, but this version is gorgeous! *=from the CSA; **=from my garden

• 2 cups cooked Heirloom Rose Potpourri Corn* (I didn't quite have 2 cups)
• 1 pint yellow pear tomatoes, halved**
• 1 bunch cilantro, chopped*
• 1 avocado, cubed
• 1-2 small purple onion & greens, chopped*

Newman's Own Light Lime Vinaigrette Dressing Kosher Salt & Fresh Ground Pepper Boil the corn on the cob as usual. Rinse, cool by submersing in ice water bath. Cut kernels from cob and place in a chilled glass or ceramic bowl. Add halved tomatoes, chopped cilantro, cubed avocado and chopped onion & greens. Pour dressing over, to taste (start with 2 tablespoons), salt & paper to taste. Toss to incorporate. Chill until ready to serve. Enjoy as a summer salad!