8.18.14 CSA Newsletter 8.11.14 CSA Newsletter 08.04.14 CSA Newsletter 07.28.14 CSA Newsletter
The Zucchini muffins are the absolute best, I know you should not rave about your own food (although if you dont who else will?) but I have been making them for years and I know they are foolproof. I had a lovely email this morning from one of the girls who came on Wednesday, she made these to take to her daughters Kindy shared morning tea, and they went down a treat. She commented the parents loved the hidden vegetables, which is just great. I dont have kids, but I have made them before for children who seem to like them as much as grown ups (I think the vege makes them slightly sweet?), little do those small bundles of energy know, but they are eating loads of vegetables with every bite! Ha ha, I feel so subversive..... Zucchini Muffins This makes about 12 normal size muffins, or 24 mini muffins, which make fantastic canapés Approx 500 grams grated zucchini (this is 5 normal sized vegetables, not marrows!) 1 carrot grated 1 medium onion peeled and diced finely About 2 tbsp chopped parsley 1 cup grated cheese (Tasty is fine here) 1 cup self-raising flour ¼ cup canola oil Salt and fresh ground black pepper 4-5 eggs (depending on size) Pre heat your oven to 180C/350F Drain your grated zucchini, by placing them in a clean tea towel, and squeezing out as much moisture as you can, you will be surprised how much comes out of even very firm vegetables. Put into a large bowl, and add the grated carrot, onion, cheese, flour and canola oil. Stir together, and add plenty of salt and pepper. Add 4 eggs, and stir the mixture thoroughly, it should be moist but not to runny. Unlike normal muffins, this batter can take plenty of stirring without producing a tough result. If the mixture looks to dry, add the remaining egg. Bake in greased muffin trays for about 20-25 mins at 180C until golden brown. Mini muffins will only take 15-20 mins. These are so moist they don’t need buttering, but the mini version are divine split and filled with cream cheese and a sliver of smoked salmon as a canapé. I have also served them filled with goat cheese and a tsp of beetroot relish If you are feeding meat eaters, 3-4 rashers of chopped bacon can also be added to the mixture before baking. Well, a few small branches on the Silver Birch aside, we survived the big storm which battered most of New Zealand last week. I felt so feeble after posting about my fair weather gardening, I actually got myself outside, dodging rain showers, and planted out a whole bunch of seedlings and lettuce plants. The neighbours must think I'm slightly deranged, standing in a force 10 gales trying not to inhale all my potting mix, while simultaneously getting minuscule seeds out of a tiny packet which refuses to open (if you want to keep something safe, put it in a foil seed sachet, they are practically impenetrable) I felt very pleased with myself, thinking when everyone turned up at my cooking class on Wednesday night they could admire all my new herbs pots while coming up the path. Given it was dark by 7pm, and the front light bulb has blown, they were probably just lucky not to fall over one....... The cooking class was great fun, and thanks to the lovely Mairi over at Toast and her whizz iPhone, I even have pics for you. It is usually impossible for me to take pictures and conduct the class, so it was great to get some nice ones to show you. First up we made a proper Spanish Tortilla. I am using the word proper, even though we are a long way from Espana, as I see so many "tortilla" in cafes which would make any Spaniards blood boil. A tortilla is not a stodgy lump of leaden egg and potato, nor is it a dumping ground for every root vegetable known to man. It should be sweet, light, and yet substantial, and should never, ever have seen the inside of a fridge..... This really is so much more than the sum of its parts……it was taught to me by my friend Jose’s mama Victoria, in her kitchen in Sedella in Andalusia. She is a great cook, but even if you are not using your own eggs, onions, potatoes AND olive oil as she does, this will still taste fab....the ingredient list looks sparse I know, but trust me... Victoria's Spanish Tortilla 3-4 good size potatoes (as you probably know by now, I use Agria) 2 cups of Olive oil (I KNOW, it seems horrendous, but most of it is drained away & can be reused) 2 medium onions 4-5 eggs Peel and slice your potatoes into small chunks. A Spanish mama would do it in her hand straight into a bowl, but feel free to use a chopping board (I do!) I cut the potato in half, then half again, and cut slim half moon shapes, as i like the way it looks when cooked and sliced, but it is really up to you Peel your onions; slice in half then into thin crescents and chuck in bowl with your spuds. Add 1 1/2 cups of oil and mix all around to coat vegetables. Season generously, and I mean generously, potatoes need salt. Put the whole lot into your non-stick frying pan. The size of your pan will dictate how many potatoes you use; this is enough for a 23cm pan. If the oil isn’t really coating the potato, add more, you are basically stewing the vege in the oil. But remember as the oil heats it becomes more liquid, so it will cover the potatoes more, check once they start simmering and add more then if needed. Cook over a low heat for approx 20 mins until the potato feels tender, then drain off the oil (which can be used again no problem).I keep my oil in a jar in the pantry Tip the spud mix into a bowl, and add 4 beaten eggs (add the remaining egg if the mixture looks too dry). Mix and add a little more seasoning, then tip the whole lot back into your frying pan, and put back on the heat. You can turn the heat to med-low, and cook for about 10-15 mins, until the bottom is golden and the egg mixture is reasonably set (so when you turn it out it isn't going to run everywhere) Flip onto a plate, and then slide back into the pan to cook the underside for another couple of minutes. This isn't nearly as tricky as it sounds. Take the pan off the heat, put a plate on top of the frying pan, and using a tea towel to protect your hands, grab the plate & pan together and flip. The tortilla will drop onto the plate. Now put the pan back on the heat, and slide the tortilla off the plate and back into the pan to cook for about 5 more mins. Turn out onto a serving plate I like to serve this warm or room temperature. It travels well, so is great to take on a picnic or BBQ, I actually made this to take to the Ronan Keating concert at Villa Maria last Feb. A slice of tortilla and a glass of chardonnay was rather nice sitting in the sun! I usually just have it plain, but you could serve with a chutney or sauce to if you like, and maybe a salad, for a lovely spring/summer lunch. We also made some Zucchini muffins, and rather delish Broadbean cakes, adapted from Yotom Ottolehghi's Plenty, I think I have raved about this book already. On a totally different tangent, I came across this neat magazine the other day, Extra Curricular for people who like craft and do it in their spare time. It is published independently by Ellie Smith and some of her crafty pals. I love the mag, it is quirky and interesting and I love the fact it is put together without the aid of a big publisher or huge budget. Check the link for stockists, I got my copy at Mag Nation on Queen Street. On this theme, I am eagerly awaiting my copy of Martha Goes Green, a vegetarian cookbook put together by three girls in Australia (a couple are originally from this side of the ditch) ,designed and published by them independently, how gorgeous does it look? I cant wait to get my mitts on this & get cooking..... Speaking of doing things independently, and being rather wonderful about it, check out the Underground Farmers Market, held in the flat and garden of Ms Marmitelover. This woman is fabulous, not only does she run an amazing underground restaurant in London (and is a total pioneer in the whole movement, setting up the network I belong to) but she does completely fabbo things like this, I mean, a whole market in a 2 bed flat & garden............how cool? Cooking classes in kitchens, books from bedrooms, markets in flats, nothing like the spirit of DIY people, it's very inspiring:) On that theme, I am setting up a little publication of my own, a Plum Kitchen Newsletter, which will be sent out monthly. It will have cooking class updates, supperclub dates, tip, recipes (of course!) , reviews and hopefully even some interviews (that's if a) I can find someone interesting who wants to talk to me, and b) I can shut my trap long enough to listen,) plus anything else I care to chuck in..... To subscribe, please just send me an email and I will add you to my mailing list. Dont worry, I will NEVER send you crappy jokes, inspirational messages or ads for mens pharmacuticals, or give your email address to anyone else:) Have a great weekend!
Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish. Acheson favors delicate Hakurei turnips.
Fresh spinach braised with onion, olive oil, chickpeas and chopped dill gets a splash of lemon juice to bring out the bright flavors of this side dish. Serve with rice for a vegetarian main dish.
I was wondering what to do with some roasted kohlrabi and the insane number of lemons that I had in my refrigerator. This recipe is an adaptation of a sandwich at No. 7 Sub that I have yet to try and (I think) originally included roasted kohlrabi but is now offered with broccoli. Indeed, if you have trouble finding kohlrabi, I'd recommend using roasted broccoli or cauliflower stalks (yes, the stalks) for a similar flavor. Use ciabatta, a sourdough baguette, or other crusty, chewy bread to make the crostini. Both the crostini and the roasted kohlrabi can be made a day ahead. For even more delicious results, used fresh or preserved Meyer lemons. The unlikely flavors all come together in a combination that works. (My apologies to Tyler Kord.) - eatenfresh
This Celery-and-Cucumber Salad with Herbs is a refreshing side dish for a summertime party.
The temperature is gradually warming up, but the weather has been grey and damp and dreary lately. The herbs are all coming on strong, and...
Totally vegan and gluten-free, fully loaded fries with green goddess tahini sauce to celebrate spring!
Make and share this Butternut Squash, Rice and Sausage Casserole recipe from Food.com.
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
This green smoothie with kale, apple, and avocado blends up quickly and is a great way to drink your daily greens!
Quick and easy to prepare with minimal ingredients, this lightly creamy pasta features sweet spring onions and buttery zucchini squash.
FOODday The Oregonian Published January 17, 2012 PER SERVING: calories: 233 (52% from fat); protein: 15.8 grams; total fat: 13.5 grams; saturated fat: 4.4 grams;...
Quite some time back Tom's professor told us about a simple and spiritual recluse he found on a vacation in a monastery. He spent a week leading a monastic life in total silence. I was fairly intrigued and contemplated the idea shortly, then filed it at the back of my head and forgot about it. But then I began hearing about similar vacations some friends and acquaintances had taken or were planning on taking and it took me into a deeper train of thought. Why vacation in a monastery? The answer was not impassible and lay very much at hand after the year we experienced last year. Furthermore, at our New Year Eve's party and during chats with a few of my close blogger buddies I realized that it was not just us who had experienced a difficult year for diverse reasons. So as of late, I find myself pondering on this question again. I also ponder on the reason why we share happiness and joy at freewill with everyone around us yet brush the sorrow, sadness and hardships under the carpet in a neat pile so no one will see it. They say when pain and sorrow is shared and divided it decreases and becomes bearable. So, why do we not do it more often? Our life is stressful enough, right? Long working hours, financial worries, family obligations, not to mention an overbooked social calendar - all add up to an extremely busy life, often devoid of proper rest and sleep and full of worry and weariness. We take vacations to get away from it all - on cruises or in resorts in far away places, but often we end up wrapping ourselves in the vacation hectic and stress. Not everyone has the ability to wind down and rarely do we find pure relaxation. I admit I do have trouble winding down. As I consider the idea of vacationing in a monastery, I discover more and more the benefits that will help me and us as a family to deal with our daily lives on a better scale. It's not just recharging the body, I believe a monastic experience might provide mental and spiritual renewal. It will be an opportunity to fully retire from the demands of the modern world and our busy lives while enjoying the calm order and slower pace of the monastic lifestyle. And as I discuss this with my friends here I realize I am not the only one who finds this concept gratifying. Something simple for such a deep post today, using the lovely produce winter supplies. A kohlrabi turnip gratin - a side that pairs up with almost everything, be it lamb, pork, beef or poultry. Kohlrabi Kohlrabi can be an intimidating vegetable if you have not been around it much. These sputnik-shaped vegetables taste like fresh, crunchy broccoli stems accented by radish. They come in green, which is more readily available or violet and can be eaten raw or cooked. The word kohlrabi is derived from the German words for kohl, which means cabbage, and rabi is from rübe, meaning turnip. Although the kohlrabi bulbs look like they were dug up from the earth in actual fact however, the round bulb is a swollen stem that grows above ground. It is not a commonly used vegetable in American cuisine, but it is widely used in Central Europe and Asia. One can also use the leaves of the kohlrabi much like one would do spinach, chard or other greens. Selecting, Storing and Preparation Choose kohlrabi with fresh-looking leaves, bright, even color and no soft spots or cracks. Bulbs the size of a peach or smaller yield best texture and flavor. My recommendation - go for organic kohlrabi - you'll notice the flavor difference! Kohlrabi can be refrigerated in loosely sealed plastic bags for several days. If leaves show signs of decline and begin to wilt, discard them before storing. To prepare kohlrabi trim the stalks and the leaves. If the leaves are not going to be used discard. My tip - chop leaves and freeze to use in pasta dishes or soups. The fresh leaves can be used much like other greens in salads or lightly blanched. If you would like to enjoy kohlrabi raw simply peel the root to expose the white inner flesh, then cut as desired. I pack kohlrabi sticks in Soeren's lunch box with a simple herb flavored quark. Slice, dice, or grate kohlrabi and add to salads, use on raw vegetable platters or substitute in recipes calling for radishes. Kohlrabi is an extremely versatile vegetable and can be cooked in a number of ways. Bake in a covered dish with a few tablespoons of liquid at approx. 170 - 180 degrees C for 50-60 minutes. Boil or steam covered for about 30-35 minutes. My tip: peel kohlrabi after they have been cooked. Microwave whole trimmed kohlrabies in covered dish with a few tablespoons of liquid, 6-9 minutes. Sauté shredded peeled kohlrabi; first sprinkle with salt and let sit 30 minutes, then squeeze water out. In this gratin I pair kohlrabi with turnip, add a hint of whole seed Dijon mustard and a glug of cream and then bake in the oven until it's bubbling in creamy juices. Kohlrabi Turnip Gratin Printable version of recipe here. Ingredients 375g kohlrabi, peeled and sliced 375g turnips, peeled and sliced 280 ml crème fraiche 100ml white wine 1 tablespoon whole seed Dijon mustard handful of bacon bits (optional), fried till crisp Sea salt and fresh cracked pepper Method Pre-heat oven to 200 degrees C. Place crème fraiche and white wine in a large pan and gently simmer for 2-4 minutes. Season with sea salt and cracked pepper, then add the mustard. Add the vegetable slices and cook for approx. 5 minutes. If using add some of the bacon and stir to incorporate, leaving some for the top. Transfer the vegetable mix into a gratin dish and bake for 20-30 minutes until golden and bubbling. Verdict It’s a basic and simple dish but with a lot of big time flavor. The sharp tangy flavor of the mustard pairs beautifully with the wine and the richness of the cream intermingles throughout rounding it off wonderfully. The Monthly Mingle this month is being held over at Sudeshna of Cook Like A Bong and focuses on Winter Vegetables and Fruit. I am so looking forward to this roundup and this Kohlrabi and Turnip Gratin is my entry. There is still time for you to join the fun party – deadline is January 11th! You might like these Winter Veggie ideas from WFLH: Lime Kale with Beans and Dill and Garlic Tomato Rice Roasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash Baked Beetroot with Apple Horseradish Dip Daily Tiffin Reading Tip: Quick Indian written by Bina All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Ever want a lightened up version of your favorite creamy pasta sauce. This version contains a secret ingredient (CAULIFLOWER!) that will seriously mistake your taste buds for the real deal. It only looks unhealthy (but tastes so good!)
I have a bit of a confession to make. Even though my recipe index implies otherwise, I really prefer salty over sweet. For a while my “dessert” after dinner,would be a bowl full of salt…
The Handcrafted Herbalism Mini-Course includes 3 FREE lessons on: Foraging • Botany • Medicine Making
An abundance of spring garlic last year led to this simple salad, which packs a punch of garlicky flavor. It's good warm or chilled.
Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled _condimento_, if not a premium _balsamico tradizionale_. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.
When I taught Kindergarten our school participated in a wonderful healthy eating program. Each week a nutrition teacher would come to our classroom, sing songs, read...
These posters are part of a project I had to do for class. Unfortunately, the project...um, kinda fell by the wayside and my partner and I need reactions to it. NOOOOW. Our project was to make some kind of marketing campaign to raise awareness about local, sustainable agriculture as opposed to...well, the other stuff. Agribusiness, produce that comes from a bagillion miles away, etc. We're not in a graphic design course, so we're not looking for responses about the design as much as the message. (Yeah, they're both important and we like suggestions, but our project is focused on food, not design.) Since most of your are probably food-minded, you might already know about farmer's markets and why it's better to eat local food. ...But if you're not so food minded, would these posters incite any interest? We tried to make it somewhat eye-catching and mildly professional. We plan to print up a bunch of copies and hang them up...somewhere. We don't know. SOMEWHERE AROUND NYU. If you have suggestions, let me know. Hell, feel free to print this out and hang it up somewhere. If you're bored. OMG PEOPLE PLEASE SAY SOMETHING ABOUT THE MESSAGE! If you don't care about the message, you can even say that! It's okay! Okay, after the lack of response about the message (MAYBE YOU ALL KNOW ABOUT LOCAL FARMS ALREADY...WHICH IS COOL) I guess this isn't...really doing anything in that department, in which case it doesn't seem worth it to print these out and post them? Which I guess we have to do..really soon. Oops. Ah! Um. Yeah, this project wasn't well planned.
Makes 4 Servings Nutritional Information This recipe provides 4 servings – Per serving: 67 calories, 4g fat, 1g saturated fat, 4mg sodium, 9g carbohydrates, 5g fiber and 1g protein.
If you've been considering disclosing the sexual abuse that happened to you as a child, here are some reasons I think you should.
Weekday meals are a constant struggle– you want to make something that is relatively healthy but quick and easy. Well, collard green wraps to the rescue! If you’re looking for a meal that makes for great left overs the next day, this is it. You can easily scale this recipe to make a lot of wraps. You know […]
Looking to use up your garlic scapes? Use a food processor to create garlic scape compound butter and freeze some for cold winter days.
A simple, mess-free recipe for bok choy salad with creamy, tangy tahini dressing. From start to finish, it's ready in 10 minutes!
Young volunteer garlic: surprise gourmet food right under my hoes. 2013 Update: Love garlic? It's easy to grow, even in containers. Lea...
