Hello wonderful CSAers!
I apologize for the lateness of this week’s newsletter. Our cousin gave birth to a little 8 pound girl this afternoon and we spent this afternoon and evening at the hospital fawning over the new baby.
Earlier today I ran into the farmer from Common Ground Farm in Olympia, WA. Hers was the first CSA I was ever a part of and it reminded me of a piroshky (potato- cabbage- cheese turnover) recipe that we got with our very first CSA box. I just tracked it down so I am including it in this week’s recipes.
All I can think about are babies at the moment so I am going to cut straight to the recipes. I hope you all enjoyed frying your veggies last week; I heard there were some adventures!
Common Ground Farm Piroshki
Heat the oven to 400’
1 ½ cup flour
¼ tsp salt
1 stick butter
3-5 tbl ice water
2 cups sliced potatoes
3 tbl. Butter
2 cups finely chopped cabbage
1 cup finely chopped onion
1 cup cottage or feta cheese
1 cup grated cheddar cheese
½ tsp. salt
1 egg beaten with one tbl. water
Directions for dough-
Mix flour and salt. Cut in butter until coarse. Using a fork with as few strokes as possible mix in the water. Form into a ball and chill for 15 minutes in the refrigerator.
Directions for filling-
Boil potatoes then mash in a large bowl. Sautee cabbage and onions with butter until tender, about 15 minutes. Add potatoes and mix in remaining ingredients.
Divide dough into 6 balls
Roll into thin circles
Put 2-3 heaping spoonfuls of filling in each circle
Brush edges with egg mixture
Fold over and press edges with fingers
Place on oiled baking sheet and brush with egg
Bake 25 – 35 minutes or until golden brown
Cabbage Stuffed with Beef, Zucchini, and Herbs
The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.
Yield: Makes 4 servings
1/4 cup chicken broth
3 tbsp olive oil
2 small zucchini, finely diced
1 large tomato, finely diced
1 sweet onion, finely chopped
1 small eggplant, finely diced
1 tbsp chopped garlic
6 oz lean ground beef
1 tbsp each chopped fresh basil, parsley and thyme
1/4 cup whole-grain breadcrumbs
2 tbsp melted unsalted butter
Heat oven to 350°F. Cut cabbage in half from top to base. Cut out core; discard. Pull out inner leaves of each half, leaving 3 outer layers (reserve). Finely slice inner leaves. Heat broth and 2 tbsp oil in a medium sauté pan on medium. Add vegetables (plus sliced cabbage), garlic, and beef. Cook until vegetables are tender and meat is browned; add herbs; place in cabbage halves. Mix butter with breadcrumbs; place on top of cabbage; drizzle remaining 1 tbsp oil on top. Bake until tender, about 35 minutes. Season with salt and pepper. Serve hot.
Chicken Fajitas with Crunchy Lime Cabbage and Avocado
Yield: Makes 6 servings
6 tablespoons olive oil, divided, plus additional for griddle
2 garlic cloves, minced
1 tablespoon chili powder
2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
1 large red bell pepper, cut into 3/4-inch-thick strips
1 large red onion, halved, sliced lengthwise
3 cups thinly sliced cabbage
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
6 to 8 fajita-size flour tortillas
1 avocado, halved, pitted, sliced
Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano
Put oven rack in middle position and preheat oven to 375°F.
Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
Top toasts with eggplant mixture and sprinkle with cheese.
· Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes. · Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.
Apple Oatmeal Quick Bread
A hearty quick bread ── moist and dense with apples. Serve it warm from the oven or enjoy it toasted with a smear or butter and a side of fresh fruit and yogurt for breakfast.
makes: 12 servings
1 cup Vanilla Yogurt
1 cup quick-cooking oats
1 egg or two egg whites, slightly beaten
1/4 cup canola oil
1/2 cup packed brown sugar
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup diced apples (peeled or not)
Spray a loaf pan with cooking spray. In a small bowl, mix together yogurt and oats and set aside. In a large bowl, mix together egg(s), oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Fold in apples. Pour into greased pan.
Heat oven to 350°F. Bake 45 minutes or until golden brown or a toothpick inserted in the middle comes out clean. Remove from pan immediatley. Once cooled, cut bread into 12 slices.