Tag Archives: CSA

Sweet Potato Buttermilk Pie

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice (optional)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 cup full- or lowfat buttermilk (or, you can make your own)
  • All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
  • Whipped cream, for serving

Instructions

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.

To pre-bake your pie crust, choose a method: “Proper” method — Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rick of your oven at 325°F for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Deb’s “Cheater” method — Freeze your rolled-out pie shell for 20 to 30 minutes until solid. Press a piece of buttered foil, buttered side down, very frozen shell and blind bake it at 325°F for 20 minutes, then carefully pull back the foil, press any part of the crust that has bubbled up gently back with the back of a spoon, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Source

Smitten Kitchen

CSA Pickup: Week 17

Here are the harvest possibilities for this week…

  • Melons (Limited)
  • Tomatoes (Limited)
  • Peppers (Hot, Bell, and Sweet Lunchbox)
  • Eggplant
  • Cut Greens ( Kale, Mizuna, Collards, and Arugula)
  • Squash (Limited Summer and Winter)
  • Cucumbers (Limited)
  • Broccoli
  • Cauliflower (Limited)
  • Potatoes
  • Leeks
  • Sweet Potatoes
  • PYO Flowers (Anything in Bloom: Snapdragons, Sunflowers, and Zinnias)

Things to remember…

  • Monday is fish pickup.
  • Extras are Monday and Wednesday evenings after 7 pm.

Items on sale at distribution include…

  • Honey from the Moose Hill Community Farm Hives
  • Pasture raised beef from the Trustees of the Reservation ( Ribeye, Sirloin, Ground Beef, and Short Rib)
  • Spices from Organic Green Kitchen
  • Moose Hill Community Farm Cookbooks

For those of you who enjoy potlucks, we will be having the end of the season potluck on Sunday October 1st from Noon to 2pm. Bring your favorite dish, preferably one that incorporates some of our vegetables. Interested parties should RSVP by Friday September 29th. Send RSVP to moosehillcsa@massaudubon.org.

Warm Butternut Squash And Chickpea Salad

Ingredients

For salad:

  • 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 1 medium garlic clove, minced or pressed
  • 1/2 teaspoons ground allspice (I skip this)
  • 2 tablespoons olive oil
  • Salt
  • One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
  • 1/4 of a medium red onion, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:

  • 1 medium garlic clove, finely minced with a pinch of salt
  • 1/4 cup lemon juice
  • 3 tablespoons well-stirred tahini
  • 2 tablespoons water
  • 2 tablespoons olive oil, plus more to taste

Instructions

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Source

Smitten Kitchen

CSA Pickup: Week 15

Here are the harvest possibilities for this week…

  • Melons ( Watermelon and Cantaloupe)
  • Tomatoes
  • Peppers ( Hot, Bell, and Sweet Lunchbox)
  • Eggplant
  • Cut Greens ( Kale, Mizuna, Spinach, and Arugula)
  • Lettuce
  • Squash ( Summer and Winter)
  • Cucumbers
  • Broccoli
  • Potatoes
  • Cabbage
  • Corn
  • Beans ( Green and Dragon Tongue)
  • PYO Flowers (Anything in Bloom: Snapdragons, Sunflowers, and Zinnias)
  • PYO Cherry Tomatoes

Things to remember…

  • Five Buck Bucket of tomatoes are still available, though likely the last week offered.
  • Monday is fish pickup.
  • Extras are Monday and Wednesday evenings after 7 pm.

Items on sale at distribution include…

  • Honey from the Moose Hill Community Farm Hives
  • Pasture raised beef from the Trustees of the Reservation ( Ribeye, Sirloin, Ground Beef, and Short Rib)
  • Spices from Organic Green Kitchen
  • Moose Hill Community Farm Cookbooks

Mango Slaw With Cashews And Mint

Ingredients 

  • 2 mangoes, peeled, pitted and julienned
  • 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
  • 1 red pepper, julienned
  • 1/2 red onion, thinly sliced
  • 6 tablespoons of fresh lime juice, from about two limes
  • 1/4 cup rice vinegar
  • 2 tablespoons oil of your choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chili paste to taste)
  • 1/4 cup thinly sliced fresh mint leaves
  • 1/4 cup toasted cashews, coarsely chopped

Instructions

Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw. You can either serve this immediately or leave the flavors to muddle for an hour in the fridge. Before serving, toss with mint leaves and sprinkle with cashews.

About your mango: This salad will work with almost any variety or ripeness of mango, whether sour or sweet. Use the one you can get, or that you enjoy the most. In general, a firmish not overly ripe mango (unlike the very ripe, sweet one I used) holds up best but all will be delicious in this salad.

Source 

Smitten Kitchen

Pesto Potato Salad With Green Beans

Ingredients 

  • 4 pounds small Yukon gold or red-skinned potatoes, quartered
  • 1 pound green beans, cut into one-inch segments
  • 1 to 2 small garlic cloves, peeled
  • 2 bunches of basil (about one ounce each)
  • 1/4 to 1/2 cup olive oil
  • 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
  • 1/4 cup chopped green onions (scallions)
  • 1/2 cup pine nuts, toasted
  • Parmesan cheese to taste
  • Salt and freshly ground black pepper

Instructions

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you’ll be missing out.]

Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Source 

Smitten Kitchen

Drying Chili Peppers

Drying chili peppers is a great way to store them for the long-term. You don’t want to waste any of those chili peppers picked from that huge harvest this year. Here are a few ways to dry them so they don’t go to waste.

The Basic Method for Drying Chili Peppers

Wash your chili peppers thoroughly after picking to remove any dirt, then dry.

Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.

Oven Drying Instructions

Wash your chili peppers thoroughly after picking to remove any dirt.
Cut them in half, lengthwise to expose the pepper innards.
Arrange the chili peppers over a baking sheet.
Bake at low heat, about 100 to 135 degrees.
There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!

Drying Chili Peppers Without an Oven – Air Drying

  1. In this case, dry your chili peppers whole. Do not slice.
  2. String them together on some strong thread with a few inches between each jalapeno peppers.
  3. Hang the chili peppers in direct sunlight. Be sure it is dry and warm.

It can take several weeks for the jalapeno to completely dry with this method, but it’ll be worth it!

Last but not least, you can also consider a food dehydrator, which is a more fool-proof method of drying chili peppers.

Drying Chili Peppers with a Dehydrator

A dehydrator is probably the easiest method for drying chili peppers. A dehydrator encloses the chili peppers and dries them overnight in soft heat. Slice them up before dehydrating for faster dehydration. You can find dehydrators in stores or online.

What can you do with your dried chili peppers?

Grind them up to make your own chili powder, which is like cayenne powder, or keep them whole and use them as you might use a sun-dried tomato. They can be rehydrated with hot water and go great with many recipes!

Sources 

Ultimate Guide to Drying Hot Chili Peppers

Storing Chili Peppers – How To Dry Hot Peppers

Drying Chili Peppers

Smokey Eggplant Dip

Ingredients 

  • 2 medium eggplants (about 1 pound each)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon coarse or kosher salt, or to taste
  • 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
  • 2 garlic cloves, peeled and minced or pressed
  • Juice of 1 lemon, plus more to taste, if desired
  • Pinch of cayenne or aleppo pepper
  • Pinch or two of ground cumin
  • 2 tablespoons well-chopped flat-leaf parsley, divided
  • Toasted sesame seeds or za’atar for garnish

Instructions 

Heat oven to 375°F. Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.

By hand: Scrape eggplant flesh from skin and onto a cutting board. Finely chop the eggplant, leaving some bits closer to pea-sized. In a bowl, whisk together tahini, garlic, lemon, cayenne, cumin and half the parsley. Add chopped eggplant and stir to combine.

Both methods: Taste and adjust ingredients if needed. I usually need more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges.

For a big delicious summer meal, you could serve this with a tomato-cucumber salad, ethereally smooth hummus and pita wedges. If you’d like to be fancy, grilled or pan-roasted lamb chops are wonderful here too.

Source

Smitten Kitchen

When Life Gives You Carrot Tops… Make Carrot Top Soup

Ingredients

  • 6 small to medium carrots with tops and roots
  • 2 tablespoons butter
  • 3 tablespoons white rice
  • 2 large leeks, white parts only
  • 2 thyme or lemon thyme sprigs
  • 2 tablespoons chopped dill, parsley, or celery leaves
  • salt and freshly ground pepper
  • 6 cups vegetable stock, chicken stock, or water

Preparation

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Source

Epicurus

Farm Lunch: July 2nd

Crushing Colorado potato beetles all day is hard work, especially on a hot July day. After washing the blood of countless beetles and larva from my hands, I turned my attention to lunch and the heap of zucchini and summer squash residing on my kitchen counter. While debating how best to jazz up the zucchini, I quickly realized that I had the ingredients to make grilled cheese! With that in mind, I took to the Internet and found a recipe for zucchini grilled cheese. For the most part I followed the recipe, except when it came to the cheese. The recipe calls for Gruyere, fontina, and Parmesan, but I only had a block of cheddar and some leftover Parmesan, so I made do with these ingredients. Overall, I was well pleased with the results, a tasty success and a great use of zucchini and summer squash.

Post beetle lunch of zucchini grilled cheese, veggie chili topped with cilantro aioli and Greek yogurt, and a beetnik martini.