Peach Pie

Peach Pie

Adapted from: http://allrecipes.com/Recipe/single-crust-peach-pie/Detail.aspx

Serves: 8
Preparation Time: 1 hour, 30 minutes


3/4 cup white sugar
2 tablespoons butter, softened
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie
Cream sugar and butter together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

Kickin' Collard Greens

Kickin' Collard Greens
Adapted from: http://allrecipes.com/Recipe/kickin-collard-greens/Detail.aspx
This recipe can be adapted for many different types of greens, just adjust cooking times.

Serves: 6
Preparation Time: 1 hour

3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Zucchini and Swiss Chard Soup

Zucchini and Swiss Chard Soup
Adapted from: http://www.notonlypizza.com/2009/06/24/zucchini-and-swiss-chard-soup/

Serves: 4
Preparation Time: 30 minutes

4 Tbsp. extra virgin olive oil
1 cup finely chopped white onion, or 3 leeks, white part only, sliced
1 bunch Swiss chard, thinly sliced, stems removed and chopped as well
3-4 medium zucchini coarsely grated
1/4 tsp. turmeric powder
2 tsp. sea salt
4 cups vegetable broth
4 slices of whole wheat bread for topping (optional)
1 Tbsp. extra virgin olive oil

For the croutons:
Eliminate the bread crust, and cut the slices in cubes. Drizzle 1 Tablespoon olive oil in a pan, and add the cubed bread. Toast the cubes until golden brown.
For the soup:
Warm up the oil in a pot, then add the onions and chopped swiss chard stems, and sauté them until tender, about 7 minutes.
In the meantime grate the zucchini, and add them to the onions. Cook them for 5 minutes.
When the zucchini are getting soft, add the Swiss chard leaves, 4 cups broth, the turmeric, and cook for 3 more minutes. Blend the soup until creamy. If the soup is too thick, add some more broth. If it's too liquid, let it simmer until it reaches the desired consistency.
Serve your soup topped with croutons, if you like.
Note:
* If you want a richer soup, substitute 1 cup vegetable broth with 1 cup heavy cream or whole milk.

Turkish Carrot Salad with Yogurt

Turkish Carrot Salad with Yogurt
This can be used as a side salad, or a starter course

Serves: 5-6
Preparation Time: 35 minutes

3 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1 pound carrots, grated
1/2 teaspoon ground cumin
1 teaspoon sweet or hot paprika
1/4 teaspoon cinnamon
salt, to taste
1/2 cup walnuts, toasted and chopped
1 cup yogurt
Dill or parsley, for garnish

In a medium size skillet, heat olive oil over medium-low heat; Add garlic and cook for 2 minutes, being careful not to burn. Add carrots and cook until they turn a bright orange color, but are still crunchy. Remove mixture from heat and place in a bowl. Add spices and salt. Let cool to room temperature.
Stir in most of the walnuts and most of the yogurt, reserving the remainder for garnish.
To serve, place in a shallow bowl. Top with remaining yogurt and sprinkle with walnuts. Garnish with dill or parsley if desired.

Chickpea Rice Soup with Cabbage

Chickpea Rice Soup with Cabbage
Adapted from: http://www.theppk.com/2010/12/chickpea-rice-soup-with-cabbage/

Serves: 4-6
Preparation Time: 45 minutes

Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
 1 medium yellow onion, thinly sliced
 2 cloves garlic, minced, or 2 stalks green garlic, minced
 1 teaspoon dry thyme
 1 teaspoon salt
 Fresh black pepper
 1/2 cup jasmine rice, rinsed
2 large carrots, chopped
 1 lb cabbage, shredded (about 1/4 of a big head)
 6 cups broth of your choice
 1 24-oz can chickpeas, drained and rinsed (about 3 cups)


Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.

Naan Bread Pizza

Naan Pizzas with Arugula Pesto

recipe adapted a bit from Sunset magazine...

Photo: Jeffery Cross; Styling: Randy Mon

Ingredients

• For the pesto I used this recipe for Arugula Pesto.

• SALAD and pizzas- I used different ingredients because I used what was on hand. This is the original list, you can adapt from here.
• 1/2  cup  slivered red onion
• 1  tablespoon  white balsamic vinegar
• 1/8  teaspoon  kosher salt
• 1/8  teaspoon  pepper
• 4  naan breads (3 oz. each)
• 3/4  pound  Italian turkey sausages, casings removed
• 1/4  cup  diced roasted red peppers
• 8  pitted kalamata olives, quartered
• 3/4  cup  manchego cheese shaved with a vegetable peeler
• 1  tablespoon  extra-virgin olive oil

Preparation

1. Make pesto
2. Start salad: Combine onion, vinegar, salt, and pepper in a bowl; set aside.
3. Make pizza: Put naan on baking sheet; bake until lightly toasted, about 5 minutes. Brown sausage in a large nonstick frying pan over medium-high heat, breaking into chunks, 8 to 10 minutes. Spread naan with pesto, then arrange sausage, peppers, olives, and a layer of manchego on top.
4. Bake until cheese softens, 8 minutes. Add arugula and oil to vinegar mixture. Toss to coat; arrange over pizzas.

It was really good and plenty to eat for the 2 of us. Serve with a small salad and its a great dinner. Enjoy!

Maple-Roasted Heirloom Vegetables

Let's enjoy those winter veggies. It will be summer soon and too hot to turn on the oven. Roast while you still can!

At my house we are cleaning out the freezer and pantry too. Cooking up all those stored veggies from last summer. Tomato sauce, squashes and beans are all getting used up. It feels good to remember what we grew last year and help plan this years growing season.

What were some of your favorites?

Roasted Beet and Sugar Snap Pea Salad

Roasted Beet and Sugar Snap Pea Salad
Adapted from: http://www.epicurious.com/recipes/food/views/Roasted-Beet-and-Sugar-Snap-Pea-Salad-606#ixzz1FNR0jaX4

Serves: 4
Preparation Time: 1.5 hours, largely unattended

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dried dill
1 1/2 teaspoons sugar
1 bunch fresh arugula, trimmed (or other greens, such as lettuce, or chard or spinach)

Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

Arugula Recipes

Lots of arugula in this weeks box. Make some pesto!

Arugula Pesto

The idea for this recipe comes to us from Gina Caywood, long-time beachgreens customer, and co-owner of Cross Fit Long Beach http://crossfitlongbeach.com/.  She says its great on top of burgers, and I also think it would make a terrific dip for Holiday gatherings.

Makes: ½ cup

Preparation Time: 20 minutes

1 bunch arugula, rough chopped

¼ cup walnuts, toasted

2 cloves garlic

¼ cup Parmesan Cheese

¼ cup olive oil

Salt and pepper

Throw everything besides olive oil in food processor.  Process while adding olive oil, until desired consistency is reached.  You may also add some lemon zest or lemon juice for extra brightness.  Season with salt and pepper.

Sesame Kale

Thanks to the Heirloom Gardener for this recipe. Click on the image for it to get bigger!

Roasted Parsnips with Mint and Sage

More recipes from our Farm Box users, keep 'em coming! Its great to know how you guys are using your veggies.

Ingredients:
4 parsnips, peeled and cut into large
sticks
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon honey

3/4 teaspoon kosher salt
ground black pepper, to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet.
3. Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.

Roasted Beets and Sweets

Here is a recipe from one of our Farm Box users. Looks yummy, thanks for sharing!

Ingredients

* 6 medium beets, peeled and cut into chunks
* 2 1/2 tablespoons olive oil, divided
* 1 teaspoon garlic powder
* 1 teaspoon kosher salt
* 1 teaspoon ground black pepper
* 1 teaspoon sugar
* 3 medium sweet potatoes, cut into chunks
* 1 large sweet onion, chopped

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

This Weeks Farm Box and Recipes

This week we are offering:

Kale
Spinach
Yam
Lettuce
Butternut Squash
Broccoli
Leeks
Parsley
Cilantro
Meyer Lemon
Avocado
Navel Oranges

Sweet Potato Chicken Curry
Adapted from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001932650

Serves: 7
Preparation Time: 2 hours (good to prepare when you have an afternoon to cook and eat throughout the week!)

2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger (I used about ½ teaspoon powdered ginger)
2 garlic cloves, minced
14 oz. chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained (I threw in the whole can)
1/2 cup frozen green peas (optional)
1 tablespoon fresh lemon juice

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Sesame Spinach and Broccoli
Adapted From: http://www.epicurious.com/recipes/food/views/Sesame-Spinach-and-Broccoli-101099#ixzz1BPyZqd9A

Serves: 2
Preparation Time: 20 minutes

1/2 bunch broccoli (about 1/2 pound)
1 garlic clove
1 tablespoon sesame seeds
1 teaspoon vegetable oil
1/4 teaspoon dried hot red pepper flakes
1 bunch spinach (about 1 pound)
2 teaspoons Asian sesame oil

Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

Limoncello recipe

Its citrus season, time to repost the limoncello recipe. This is one of the most requested recipes I have ever posted. You guys know a good thing when you see it. Last year I switched it up and added rosemary. It was also amazing but you can leave it out if you like.


Rosemary Limoncello

You can use any clean glass bottle, even the original vodka bottle as long as its glass. Cost Plus has some nice bottles with the swing top that also work well.

Please make and enjoy...

Rosemary Limoncello

10 lemons
One bunch rosemary sprig
1 bottle of vodka, I use Monopolowa from Trader Joe's it a great vodka for the price.
1/2 cups sugar

1. Juice lemons, strain and set aside.

2. Put rosemary in your jar.

2. In a saucepan, bring 1 cup water and 1 cup lemon juice to a boil and add sugar. Cook, stirring, until sugar has dissolved. Let sugar syrup cool to room temperature. Add to jar.

3. Add syrup and remaining vodka to jar, seal container. Let sit in a cool, dark place for about 2 months. I put it on the calendar so I don't forget.

5. Serve chilled or over ice. So good.

New recipes posted

This weeks recipes to go along with this weeks Farm Box. Thanks Aliye!

http://www.longbeachlocal.org/recipe

Zucchini Bruschetta

Zucchini Bruschetta


Serves 8

4 to 6 small zucchini (about 1-1/2 lbs total), scrubbed
4 Tablespoons olive oil
1 clove garlic, minced
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1/2 Tablespoon dried oregano
Salt and freshly ground black pepper to taste
8 crostini (thinly sliced French or Italian bread, lightly toasted)


Preheat the oven to 400 degrees. Cut the zucchini into 2 by 1/4-1/4-inch sticks (about the size of French fries.

In a large skillet over medium heat, heat the oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 10 minutes.

Add the garlic, parsley, basil, oregano and salt and pepper to taste and cook, stirring frequently, for 2 minutes. Remove from the head.

Place the bread on a baking sheet. Pile the zucchini onto the bread and cover with 1 to 2 slices of cheese. Bake until the cheese melts, about 5 minutes. Serve immediately.

Tatsoi and White Bean Soup

The Soup Swap at the Sunday Farmers Market was a great success. Some of the packaging was adorable! Here is what I came home with. I made Tatsoi and White Bean, recipe listed below.

Tatsoi and White Bean Soup

2 Bunches Tatsoi

4 Cups Chicken Stock

1 Cup Mushrooms

1 Shallot

2 Garlic Cloves

Tbl Grated Ginger

1 lb Dried Small White Beans

Tbl Butter

½ lb Bacon Sliced

Sauté tatsoi in mushrooms, shallot, garlic, ginger and butter

Add chicken stock to mixture

Soak beans overnight (or use 2 cans)

Add tatsoi mixture, beans and bacon to crock pot. Cook until beans are tender.

Enjoy!