Monthly Archives: October 2010
Companion Baking, St.Louis, MO
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
LAMB CHILI (call for 2lbs, but you can make with 1 lb or substitute other lb with pork, beef or buy another pound of lamb.)
- 2 lbs. ground lamb
- 1 lg. yellow onion, coarsely chopped
- 4 cloves garlic, pressed/minced
- 2 cans stewed tomatoes
- 1-2 cans tomato sauce
- 1-2 cans tomato paste
- 1 lb. black beans, soaked overnight (or longer )
- 8 oz. fresh mushrooms, sliced thick
- 4 T chili powder
- 2 T cumin, ground
- ½ T fresh ground pepper
- 1 t salt
Brown the lamb, add onion, drain, put into stockpot (or crock-pot). Add garlic, tomatoes, tomato sauce, tomato paste (adjusting sauce and paste amounts to suit your likes), black beans, mushrooms, chili powder, cumin, pepper and salt. Simmer at least four hours, then taste and add more chili powder/cumin/pepper/salt to taste (preferably simmering more if more spices were added).
Options: add or substitute garbanzo or kidney beans
1 lb ground lamb
2 large garlic cloves, pressed
1 1/2 teaspoons coarse kosher salt
1/3 cup crumbled feta cheese (can substitute goat cheese)
1 tablespoon finely chopped fresh mint (there is quite a bit growing by the building next to the store if you want to pick some)
1 tablespoon extra-virgin olive oil
Divide lamb into 8 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot. Read More http://www.epicurious.com/recipes/food/views/Lamb-Sausage-Patties-with-Fresh-Mint-Feta-and-Garlic-241337#ixzz13EN4ZIeF
Here’s the latest box of goodies for Weekly Harvest, a local food subscription from Local Harvest Grocery.
Earth Dance Farms, Ferguson, MO Earth Dance Farms grows at Mueller Farms which is the oldest organic farm in Missouri. It’s close so if you ever want to visit a farm, this is a great one to go to. Divided into small sections, many farmers grow their produce here. Earth Dance also runs a farmer apprentice program.
1 bunch of radishes
Double Star Farms, Illinois
1 head of cabbage First cabbage of the year. So much you can do with cabbage–cole slaw is an obvious one, but you can also saute or steam cabbage. As a kid I loved to eat steamed cabbage with yellow mustard on it. Weird, but delicious.
1 head cauliflower Cauliflower is great steamed, sauteed or roasted. Roasted cauliflower can take on an almost nutty flavor.
Bella Terra Farms, Columbia, MO
2lbs russet potatoes
2 red onions
Greg Pusczek Farms, Marine, IL
salad greens 1/2lb
4 golden delicious apples
Silent Oaks Farm, IL (certified Organic)
1 bunch of turnips
Geisert Farm, Washington, MO
1 package of brats (omni)
Berhanu Enterprise, St. Louis, MO
1 package of lentil spread (Ah-Zeefah) (vegetarians) Sine Berhanu is the creator of this amazing lentil dip. Flavorful and healthy, use this spread as a dip, on salads, on sandwiches or even on cooked vegetables.
Local Harvest Cafe, St. Louis,MO
1 container of tomatillo sauce (vegetarians) Put over cooked rice, stir into your eggs, or use as a sauce for cooked vegetables.
Our Garden, New Florence, MO 1lb homemade butter Ellen doesn’t make this very often so we are thrilled to be able to get this to you this week. Her butter is so fresh and delicious that you’ll want this every week!
Milton Creamery, Milton, IA
1 package Prairie Breeze cheese You’ve gotten this before and many of you wrote that you loved it. Enjoy! Great in soups, on pasta, with apples, or grated onto pasta.
Mangia Pasta Factory,St. Louis, MO
1 package whole wheat radiatore Wonderful for holding sauce. Cook for 3-4 minutes in boiling water.
Ringhausen Orchards, Fieldon, IL
1/2 gallon apple cider Hot or cold, this cider is a winner. I also freeze this cider in popsicle molds and my son eats it as a snack.
RECIPES/SUGGESTIONS (recipes found on Supercook.com)
Below you will find several recipes for cabbage that include many of the other items in your subscription. But, I also wanted to let you know a little bit about cooking turnips. Many folks have a bias against the turnip which is sooo sad to me. If the greens are still somewhat fresh you can also eat these. Turnips are very versatile–you can chop or slice and saute, roast them with other hearty vegetables like winter squashes and potatoes, or even eat them raw on salads. I love roasted turnips. Toss chopped turnips with some olive oil and salt, add a few whole cloves of garlic and roast at 375 for 20-30 minutes. You can peel turnips or if the skin is very thin, just wash them. I also included a recipe for glazed turnips at the bottom.
1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Oklahoma Comfort Food
2 tablespoons butter, divided
1 onion, chopped
1 pound bratwurst sausage, cut into chunks
1 head cabbage, cored and quartered
1 pound green beans, trimmed and cut into 2 inch pieces (could leave this out or use potatoes instead)
1/2 teaspoon sugar
1/2 teaspoon salt
ground black pepper to taste
Melt 1 tablespoon of butter in a skillet over medium heat. Add onions; cook and stir until tender. Place the green beans into a large pot with about 1 inch of water. Bring to a boil, and cook for 5 minutes. Add the cabbage to the pot, and top with the cooked onion. Season with sweetener and salt, then top with bratwurst. Dot with remaining butter. Cook uncovered over low heat for 30 minutes. Stir, and serve.
“Creamed” Cabbage and Cauliflower
1 tablespoon butter
2 1/2 cups (packed) coarsely chopped cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk
Pinch of ground mace or ground nutmeg
Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
* The reviews for this recipe all suggested adding some grated hard cheese to add more flavor. The Prairie Breeze cheese would work well as would a Parmesan!
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
Mint Springs Farm, Salem,MO
1lb Asian Pears. A crisp and juicy fruit, this varies from the traditional pear. It is more similar in texture to an apple.
Claverach Farms, Eureka, MO
Sunflower Shoots The pea shoots last week were very popular so we thought you’d like to try their sunflower shoots this week. They are nutty and hearty for a shoot. Fantastic in salads, soups, on sandwiches or tossed in any sauteed dish. At the cafe we often serve them on top of entrees to add a bit of crunch. Yum.
Double Star Farms, Illinois
1 small pie pumpkin Use pumpkin as you would any winter squash. These are small and delicious. Here’s a link on cooking fresh pumpkin http://allrecipes.com/HowTo/Baking-with-Fresh-Pumpkin/Detail.aspx
Cherry Tomatoes A final burst of summertime in your mouth. Great as a snack, on salads or lightly sauteed and tossed with pasta.
Greg Pusczek Farms, Marine, IL
1 acorn squash
1/2lb mizuna, red mustard, tatsoi mixed braising greens I’d hoped to have salad green for you this week, but they just did not hold up even though they were picked on Saturday. Makes you wonder how we ship salad green thousands of miles and they stay fresh. You’ve gotten these before, but in case you forgot, eat raw or saute lightly. Also wonderful if you chop very finely and put into a hot soup.
Edwards Farm, Mescutah, IL
2lbs sweet potatoes Check out the blog entry on the Edwards farm in Mescutah, IL. https://thelocalharvestdish.wordpress.com/2008/12/06/meet-our-farmers-the-edwards/ These beautiful and flavorful potatoes will make you even more excited that sweet potatoes are the best vegetable you can eat for fiber and nutrition! Saute, bake, or put in soups. So many ways to use these. You might even consider making sweet potato pie or muffins.
Old Lawrence Greenhouses, Winfield, MO
2 bell peppers
Geisert Farms, Washington, MO
1lb ground pork (omnivores) Some folks are unsure what to do with ground pork. It is great in meatloaf, chili, in tacos, for meatballs, and you can even make pork burgers just as you would ground beef. I included a recipe at the bottom for pork meatballs.
See blog entry to learn more about Todd Geisert and his farm. His products have been a wonderful addition to our store. https://thelocalharvestdish.wordpress.com/category/meet-our-vendors/
Local Harvest Cafe and Catering, St. Louis, MO
1 pkg of 4 Veggie Burgers (vegetarians)
Companion Bakery, St. Louis, MO
1lb loaf Miller 5 Grain This hearty bread is wonderful for sandwiches, served with soup, and if you can’t use it all, use for bread pudding, croutons or freeze!
ArtHouse Coffee, Maplewood, MO
1/2lb bag Fair Trade Organic Colombian Mesa de los Santos
Traveling Tea, St. Louis, MO
2 oz Jasmine Green, Clouds and Mist Green Tea, or Sencha DeCaf (japanese Green Tea)
Askinosie Chocolate, Springfield, MO
1pkg Itty-Bitty Bars
Sweet Potato Walnut Bread
2 cups flour
2 cups sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cups vegetable oil
3 large eggs
1tsp vanilla extract
3 cups grated sweet potato
1 cup chopped walnuts
Heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Mix flour, sugar, cinnamon, baking soda, baking powder, and salt into a bowl. Combine oil, eggs, and vanilla in another bowl; mix well. Stir in sweet potatoes. Stir wet ingredients into flour mixture. Stir in walnuts until barely combined. Spread in a pan. Bake until toothpick inserted near center comes out dry, about 1 hour and 20 minutes. Cool on a rack for 15 minutes.
From the book: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.
Winter Squash Soup
1 1/2 pounds cooked winter squash
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water (can use chicken stock)
2 tbsp minced parsley, or sunflower shoots for garnish
Put the squash, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a slow boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
If the squash starts to stick or brown, add a tablespoon or so of stock.
Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.
Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary.
Garnish with sunflower shoots.
Adapted from recipe in How to Cook Everything Vegetarian by Mark Bittman
GROUND PORK MEATBALLS
2 lbs. ground pork
3/4 c. soda cracker crumbs
1/2 tsp. salt
Mix above ingredients. Form into 1 to 1 1/2 inch balls. Brown in skillet and drain. Add sauce and simmer 30 minutes.
1/2 c. catsup
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. soy sauce
(lasts for 6 weeks in the fridge)
2 cups white or apple cider vinegar
3/4 cup water
1 T salt (not iodized)
2 T pickling spice (optional, you can also use fresh herbs)
1 clove garlic
*place vegetables (cut or whole) in glass jar or ceramic container
*pour warm vinegar solution over vegetables
*put the lid on and leave on counter for one hour to cool
*place in refrigerator
*serve after 24 hours