|Here are a few of our favorite recipes for vegetables
and fruits at One Straw Farm, as well as tips on how
to clean and store them.
You must remember that recipes come out of my mouth
and sometimes I am making them up as I go. I adjust or
change as I give you the recipe if I know that you love
or hate items. So if the recipe I have given you in the
past is good and does not match the one I am writing
that may be the case. Or I forgot the one I have given
you. The great thing about this online cookbook is that
I can update recipes as I go. And you can share your
recipes with me and other CSA members. Any donated recipe
will be noted as (CSA).
One Straw Farm Kitchen Essentials
Let me start out by saying there are a few items that
you must have on hand to use this online cookbook:
Cold-pressed olive oil
Sea salt – the only salt I use
Arugula and Nectarine Salad (CSA)
3 T. raspberry vinegar
1 tspl Dijon mustard
5 T. olive ol
pinch of each: sugar, salt and pepper
Arugula leaves -torn
Lettuce leaves- torn
2-3 ripe nectarines, peeled and sliced
1/3 c. toasted walnuts
Combine dressing ingredients in order, mixing well.
Arrange sald ingredients in a bowl. Pour dressing over
them. Top with walnuts.
Arugula Pesto (CSA)
1 1/3 c. fresh arugula
1/3 c. fresh parsley
1/3 c. fresh spinach
2 T.walnuts or toasted pinenuts
2 large cloves of garlic, smashed
3 T. olive oil
2 T. fresh grated parmesan
Blend first five ingredients together in food processor.
add olive oil and parmesan and blend again.
Store i covered in refrigerator with a skim of olive
oil covering the pesto to help preserve its freshness
Warm briefly in microwave (20 seconds) before using to
bring out the flavor.
Use on bread, crackers, sandwiches or add to hot pasta.
Thought for the day:
Vegetables are cheaper than a candy bar.
Charlie, my nephew, was being dressed by his mother.
It was a very chilly morning. Hurry Mom hurry I’m
I’m getting frozen salad………….
On slices of French Bread layer first arugula, then thin
sliced red onion, and a nice cheese. Wrap in foil and
heat, maybe 10+ min. Serve immediately.
Substitute arugula for basil in your favorite
More than once I have heard, “I don’t like
beets.” Try them with a few of our recipes and
if you still do not like beets, then we know you really
tried. There are a few non-beet eaters in the world. Here
are several ways to eat them.
Comic note: Red Beets can color your excrements.
One ‘Person’ I know, ate too many at my house
before we were married, and went to the emergency room.
He thought he had blood in his stool. You urine may also
turn pink if you eat too many. These facts may get a
child to try beets. Especially a 10 year old boy. They
will eat the whole bowl just to find out.
How to Cook Beets
First to cook beets trim leaving one inch of stem on
the beet. This keeps the bleeding to a minimum. (Save
the leaves.) Cook the beet with the stem and the skin
on until it is ‘boiled potato’ soft. Dump
out the water and rinse the beet in cold water. Cut
the beet close to the stem and the root, the skin should
come off easily.
These can be eaten like this with a little butter and
salt and pepper.
Beets may also be roasted in the oven like a baked potato.
Once again the skin comes off easily when they are
cooked. If you use this method return once peeled,
quickly return to the oven with butter or olive oil
salt and pepper.
Left Over Beets
Left over cooked beets (boiled or roasted) , diced are
good on salad.
Beets can be shredded raw for salad. Keep in mind they
Trim the stems from the leaves. The leaves can be used
like spinach. We usually sauté them in olive
oil and garlic, and a bit of wine ( it’s worth
opening a bottle). When the greens on the beets look
this nice it is like getting two veggies in one.
2 cups grated beets
2 cups grated carrots
1/2 c grated onion
1 c. cooked brown rice
1 cup toasted sunflower seeds
2 beaten eggs
2-3 T. soy sauce
1 cup grated cheese
3 T flour
1/4 cup oil
Garlic, cayenne, parsley, salt to taste.
Mix everything. Form into burgers and bake at 350. You
should not have to turn them unless you make them very
In France they sell them already cooked in foil at the
farmers market. (Don’t wait for me on this one.)
Orange Beet Soup
3 large beets-washed very well
2 cups orange juice
5 cups stock
1 large onion chopped
Bring all these to a boil then simmer until the beets
are soft. Remove beets and peel under cold water. Place
in a blender with the OJ, stock and onion and puree. Add
2/3 cup yogurt. Serve hot or cold. Baked beets are delicious. It
took a bit longer than an hour for very large beets.
Beets with Horseradish
Cook beets, peel and slice into discs. Sauté beet
slices with butter and some horseradish (2 T). Very
different. Sauté the greens with olive oil and
garlic. Grilled tenderloin is a wonderful partner.
Grilled Beets in Rosemary Vinegar (CSA member recipe)
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed
1/2 teaspoon herbes de Provence
3 medium beets, sliced into rounds
Directions: In a medium bowl, mix balsamic vinegar, rosemary,
garlic, and herbes de Provence. Place beets in the mixture,
and marinate at least 20 minutes.
Preheat an outdoor grill for high heat, and lightly oil
Place the beets and marinade mixture on a piece of foil
large enough to wrap all ingredients, and seal tightly.
Place the foil packet on the prepared grill, and cook
25 minutes, or until beets are tender.
Remove beets from the packet, and place directly on the
grill grate for 2 to 5 minutes before serving hot.
Spicy Butternut Squash and Orange Relish
Recipe from Ellen
six 4 by 1-inch strips of orange zest removed with a
a 1 1/2 lb butternut squash
1 cup water
1 cup sugar (I use this amount for double the recipe)
1/4 teaspoon dried hot red pepper flakes
3 navel oranges
1 tablespoon balsamic vinegar
1 scalion, minced
Chop zest fine and in a small saucepan blanch in boiling
water 1 minute. Drain zest in a fine sieve. Halve squash
lengthwise and discard seeds, Peel squash and cut into
a 1/2 inch dice. In a small saucepan bring water and
sugar to a boil with the red pepper flkes, stirring to
dissolve sugar. Add squash and zest and simmer covered
5 minutes, or until squash is tender (but not too soft).
Transfer mixture to a bowl and cool. With a serrated
knife, cut peel and pith from the orange and working
over the bowl of squash, cut orang esections free from
the membrane letting the sections drop into the squash
mixture and squeezing excess juice from the membrane
into the mixture. Stir vinegar into relish. Relish may
be prepared up to this point 1 week ahead and chilled
covered. With a slotted spoon transfer relish to a serving
bowl and stir in scallion. Serve relish chilled or room
temperature with poultry or lamb. Makes about 4 cups.
Thai Bok Choy
2 t. peanut oil
1/4 t. red pepper flakes- use sparingly they heat up
fast. (I hope you can use the hot peppers you dried last
1 bok choy trimmed and chopped
1 can coconut milk -you may used reduced fat
1 t. fish sauce. If you do not have this use salt -1/4
Heat the pepper flakes in the oil. Add the bok choy and
You may add cooked shrimp or chicken and serve over rice
Sherry Bok Choy (Friend at Market)
Chop Bok choy into a baking dish
Drizzle with Sherry and raspberry vinegar
pinch of salt and pepper
Gail’s Green Beans
Green Beans-2 lb.
Feta Cheese-1/2 lb.- (one pkg)
1/4 c. onions or scallions
1 T dijon mustard
4 T red wine vinegar
1 t sugar
1/2 t. salt, pepper
2 t lemon juice
1/2 c olive oil
Add green beans to lightly salted boiling water. Cook about
8 min. Drain and rinse in cold water to stop the
cooking. They should still be slightly firm. Add
the vinaigrette dressing. Chill.
Cabbage - Green
There is a good recipe in the Joy of Cooking for coleslaw.
It contains mayo, sugar, worchestire sauce, and a bit
of vinegar. I make the dressing with these things but
I don’t measure.
There are tons of recipes for stuffed cabbage.
Cabbage works well shredded in regular salad if you
don’t use too much.
Stir fry cabbage.
Quarter the cabbage into wedges. Steam or drop in boiling
water for a few minutes. Drain and serve with butter,
pepper and a pinch of salt. This is what Drew loves
after traveling. He refers to it as clean food.
1/2 green cabbage-shredded
1/2 red cabbage-shredded
2 large carrots- shredded
4-5 green onions- chopped
1/4 c. rice vinegar
2 T soy sauce
2 T oil
1 1/2 T sesame oil*
1 1/2 T grated fresh ginger
pinch of sugar
pinch of red pepper flakes
Mix all the vegetables. Mix everything else. Toss together
and let sit for at least a 1/2 hour before eating so
the flavors mingle.
*CHECK your sesame oil before you use it. I have found
that sesame oil turns rancid very easily. I always smell
it before I use it. More than one dish has bee ruined
at my house from old sesame oil. Now I generally split
a small bottle with a friend so that it does not happen.
Hot-And-Sour Cabbage Salad
1 lb Chinese or green cabbage thinly shredded or sliced
1/4 cup rice vinegar
4 baby leeks or green onions, thinly sliced
1 T minced peeled fresh ginger
1 t sugar
1/2 to 3/4 t dried hot red pepper flakes
Put cabbage and onions/leeks in a large bowl.
Bring vinegar, ginger, sugar, and red pepper flakes (to
taste) to a boil in a small saucepan over moderate heat,
stirring until sugar is dissolved.
Pour hot dressing over cabbage, tossing to combine.
Recipe from: Gourmet Magazine
Sautéed Red Cabbage
This recipe is from a German woman I met at another market.
She is a wonderful woman with an excellent red cabbage
recipe. Save this one for Thanksgiving. It is great
2 T. olive oil
1 onion chopped small
1 head red cabbage --cored, and chopped into coleslaw
Apples –2 or more Chopped “ More than you
can possibly imagine!!”
Cider Vinegar several tablespoons
In a hot frying pan of olive oil sauté the onion
until limp. Then add the red cabbage and a bit
of salt, sauté until it is soft, maybe 10 min. You
may need to add a drop of water and cover so it steams
a bit. It depends on the cabbage. Add the apples,
vinegar and a little sweethner (honey or maple syrup)
if apples are very sour; cook until all items have mixed
well. It will be sauerkraut like in texture. One
of my very favorites.
Boil Cauliflower with a few drops milk and it will
stay white, not turn gray
Stir Fried Cauliflower
Stir fry with tumeric for an Indian flavor.
Chard- Red Green or Rainbow
Use chard as a great layer in vegetable lasagna. The
leaves as a layer and the stalks get chopped up and sauté with
your onions. Make two and freeze one for later.
Here is another idea for chard. Cut out the stem and
use in soup.
The leaves don’t wilt like spinach for soup.
Carmela’s Chard Soup
2 bunches chard leaves only
2 potatoes whole and unpeeled
3-6 plum tomatoes
1 jalapeno if you like
1 “tooth” of garlic
pinch of cumin seeds
olive oil (maybe 1/4 cup)
In a large pot boil the chard leaves and 2 potatoes for
Chop the tomato, onion, and garlic. When the chard is
finished, drain the water. Peel the potatoes, and chop. Add
the potato to the tomato mixture and sauté in
a Dutch oven type pot for about 12 min. Add salt to taste.
Next add the chard to the pot and about 4 cups water. Simmer
for 20 min. DELICIOUS!
Swiss Chard, Barley and Cannellini Bean Soup
From Earthly Blessings St James, Monkton Cookbook
1 bunch Swiss Chard
1/4c. olive oil
1 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. celery
1/3 chopped canned plum tomatoes with juice
5 c. water
1/2 c. barley
1 1/2 c. pearl barley
1 1/2. c canned cannellini beans (19 oz can)
Soak Swiss chard in cold water for 10 min. Drain. Wash
Cut stalks crosswise, 1/8 inch. Cut leaves to 1/4 inch
Put olive oil and onion in large stove-proof casserole
and cook over moderate heat, until golden. Add carrots
and celery, cook 5 min. Stir in tomatoes and cook until
all vegetables are softened. Stir in the chard and 1
t. salt cover and cook on very low heat for 40 min.
Meanwhile in a saucepan, bring water to a boil. Add barley
and simmer over moderately low heat- Until tender, about
35 minutes. Drain and RESERVE cooling water. Add the
cooked barley and beans to the chard, stir well and cook
for 2 min. Stir in the 2 1/2 c. barley water. Season.
Ladle into bowls and pass some Parmesan cheese at the
1 bunch chard
4 T butter - unsalted
3/4 c Parmesan cheese
Preheat oven to 450. In an ovenproof dish brown the butter.
Cut off stems and chop into 2 in. lengths. Cut the stems
in strips. Blanch the stems in lightly salted boiling
water for about 3 min. Add leaves and blanch 1
1/2 min more. Drain well. Place in the oven-proof
dish with the browned butter, toss. Season with
salt and pepper. Sprinkle with the cheese. Bake
10 min. until cheese is pale brown.
Make stuffed chard. Brown rice, cheese, a little beaten
egg, some chopped onion........ Use your favorite stuffed
cabbage recipe and substitute chard
Drop whole chard leaf into boiling water. Remove and lay flat.
Meanwhile saute onions, garlic, chopped chard stems.
Add cooked rice, cheese (feta is good)
Take a chard leaf, add sauteed mixture. Fold leaf into a square 'pocket'.
Lay on a cookie sheet. Paint outside of 'pocket' with olive oil and sprinkle with
Parmesan Cheese. Bake At 350 degrees for 10-15 min.
Enchiladas with Greens
1 bunch greens- chard, collards, kale or a mixture of
2 cloves garlic
2 T. butter
1 T. flour
1/2 c milk
1/2 c cheese- cheddar
Sauté greens in garlic and oil.
Make a cheese sauce with milk, cheese, flour and butter.
Mix cheese sauce into greens. Place the mixture into
a tortilla, roll and place onto a greased baking dish.
Cover with salsa and bake @ 375 for 20 min.
This recipe is from the website.
Orzo, Chard and Squash Casserole
1 1/2 C Orzo
1 T. butter,
1 T olive oil
1/4 c chopped basil
1/2 c grated Muenster cheese
2 med. zucchini cut into 1/4 in slices
2 1/2 c mushrooms
1 bunch chard leaves
2 cloves garlic
1 T capers
Cook orzo. Drain, add butter basil cheese and lots of
fresh pepper. In a skillet, sauté zucchini
and mushrooms until tender. Add garlic and chopped
chard (kale, any green). Stir in capers Toss over orzo,
salt. Add Parmesan. Done
Collards and Rice
Sauté collards in olive oil with chopped onions.
Add rice to the oil mixture and sauté until opaque.
Add the water for the rice plus a little more to help
with the collards.
Cover and cook like rice.
Boil collards and potatoes for a simple winter side dish.
Add butter and salt and pepper. A simple tasty dish.
Trick: Here is a cucumber trick I read in a cookbook
from India: Cut
a 1/2-inch slice from the stem end. Quickly rub the cucumber
piece back and forth. A white shaving cream will form
if it is fresh; or a clear slimy liquid if it is older.
(This is the bitterness you do not like in a cucumber.
Try the ‘shaving cream’ and you’ll
see what I mean.) This will even help those winter
cucumbers taste better. Cut off another thin slice, then
peel and cut the cucumber as usual.
Chilled Cucumber Soup
2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 medium cucumbers, peeled and diced
1 1/2 cups vegetable or chicken stock
5 tablespoons heavy cream
Salt and pepper to taste
Fresh mint, for garnish
Add the oil and onion to a large pan and saute for approximately
10 minutes or until onion has softened.
Add the cucumber and cook until cucumber is tender. Transfer
the mixture to a blender or food processor and carefully
blend until smooth. (Caution! Hot liquids create steam
which will blow the top off the blender! Be sure to securely
hold blender lid down!) Return the pureed mixture to
the pot and add the stock and cream. Over medium-high
heat, stirring constantly, bring to a boil. Reduce heat
and simmer for 5 minutes. Cool to room temperature and
then refrigerate until well chilled. To serve, ladle
soup into bowls and garnish with fresh mint, if desired.
Makes 4 servings.
Thai Cucumber Salad
Bring to a boil:
1/4 c. water,sugar and vinegar
1 t. salt.
Let cool completely, and chill.
Add cut up cucumber slices and sprinkle with red pepper.
I added the hot house cucumbers and let it sit. It is
better to add the cucumbers right before you serve it.
They stay crisper.
Cold Cucumber Soup
2 large cucumbers
1/4 c. parsley
4 green onions
2 c. buttermilk.
1 c. broth
1 pt sour cream
1/2 t. pepper
1 t. salt.
2 T lemon juice
Peel cumbers. Put in a food processor with, parsley,
green onions, and a little buttermilk. Process until
smooth. Pour into a large bowl and add the rest of the
ingredients. Chill. It may need some more salt or lemon.
Season to taste. Dill also may be added.
Boil the dandylion for several minutes. Drain and sautee
in olive oil with garlic. Squeeze with lemon juice
and serve immediately.
Globe Eggplant - Good for Eggplant Parmesan or Babaganoush.
Japanese Eggplant - Dark like regular, but thin.
This does not have the large inner section so it is not
good for Parmesan, but better suited for grilling or
Neon Japanese - Pink in color, thin, white interior.
Color does change when cooked to a periwinkle. Tastes
like Japanese but may be a bit sweeter.
Neon Regular - Tony’s favorite. Pink color and
white on the inside.
Very sweet. Tony, an Older Italian man who worked with
Made sandwiches with these. Fried Eggplant sandwiches.
Grilled Eggplant Cut off the top, slice in half, salt
and let drain for 15 min. squeeze out any excess water.
Baste with olive oil and use a bit of garlic rubbed on
the cut section. Grill until tender.
Caramelized Balsamic Vinegar. In a hot frying
pan pour 1/4 cup of vinegar. You may add sugar
if you like- may be 2 t. per 1/4 c. Keep stirring
until the vinegar is syrupy. Drizzle this on the
eggplant and you will be the hit of the party. This
eggplant could be cut in thinner pieces, put on a piece
of French bread and drizzled with the vinegar. A
wonderful appetizer or sandwich.
Claire’s Tapenade Recipe
1 Large eggplant pricked with a fork and baked at 350
for 30 min.
1 red pepper
1 jar salad olives
1 garlic clove
1/2 bunch parsley
Put everything in the blender and whirl until a paste.
Serve with crackers as an appetizer.
Eggplant Fritters (a recipe from somewhere in Africa)
1 large eggplant
3 eggs beaten
1 c flour (more if needed)
1 c. canned milk
Salt and pepper
Boil eggplant until completely soft inside. Remove
skin and mash pulp with eggs, flour, milk, salt and pepper.
Heat 1 -1 1/2 inches of vegetable oil in a heavy skillet
(hot but not smoking)
Drop in spoonfuls of eggplant mixture. Allow to
brown on one side before turning,
Garnish with sour cream or yogurt, lemon and chopped
Thai Eggplant- very spicy
1 eggplant peeled, salted and chopped
2 c chopped Swiss chard, spinach or kale
1 can light coconut milk
1 t Thai red curry paste - spicy hot
1 chopped onion
2 T grated ginger
2 T. soy sauce
Sauté onion, greens and eggplant. Stir in
ginger and Thai paste. Add coconut milk and soy
sauce and simmer. Garnish with chopped cilantro.
Too much eggplant – Tired of it?
Slice Eggplant into 1/4 inch slices
Dust with flour
Place in freezer bag.
They do well for fried eggplant or lasagna during the
This may or should have been explained but just in case. It
is a trade with a friends’ organic farm. We
trade them garlic for watermelon for our CSAs.
A woman at the farmers market told me a trick to get
rid of the flu. I have never tried it but maybe it would
work. Chop up a whole head of garlic. Pour 1 c. boiling
water on it. Strain the garlic out and drink the tea.
She says you will be rid of the flu in 3-4 hours. I’m
not sure I could drink a cup of garlic tea but it would
sure beat being sick.
Roasted Garlic Heads
Cut off the top 1/4 of the whole head. Drop the little
tips in a jar of olive oil. This you can use all week
in any dish that calls for garlic.
The rest of the head roast in the oven @350 for 20-30
min. Drizzle with a little bit of olive oil and a pinch
of salt. This makes a great appetizer on crusty bread,
and a large glass of chilled white wine. (I prefer white
wine when it is hot outside). It can also be used for
Parsley - What a great herb. It has the
ability to freshen almost any dish. My favorite is in
crab cakes. I usually chop about a bunch into a pound
of crabmeat. It really seems to freshen the meat and
keep the fishy taste from creeping in.
Basil - who can say enough about basil.
Catnip - repels roaches. I’m sure none of us need
this but ....you could share with a friend
Cilantro - A very fun herb for those
who like it. Some feel it tastes soapy, (these people
Greens are often overlooked. They bring back that
feeling of “You can sit there until your dinner
is all gone!” Who really wants to say that
their favorite vegetable is collards? It is much
more romantic to talk about haricot beans, mesclun mix,
artichokes or spinach. The true trick to greens is to
understand them. We hope to feed you vegetables while
feeding your mind with the ideas to use them.
Definitions of greens Joan style:
Spinach- can be used raw in salads or steamed, sautéed
or baked like in quiche or soufflés.
Swiss Chard or Red Chard
They are the same but differ in color. in the salad
mix you will see greens with yellow, orange, pink, white
and red stems this is baby chard. Chard for the
most part needs to be cooked. It does not truly
lend itself to salad. Basic method steam , drain,
drizzle with vinegar. Sautéed with garlic
and olive oil. I always use in a layer of vegetable
lasagna. I can sometimes cut fine and add to spaghetti
sauce. (Sometimes it doesn’t work- the kids
see it.) It is a great basic item.
Added in small amounts to salad it is wonderful. It
has a very distinct peppery flavor. Steamed with
vinegar. Great companion to fish.
Similar to mustard, peppery flavor. It is lacey,
lighter in texture and a little less peppery. Very
The curly leafed leaf that you see on salad bars covering
the ice. Kale is a very sturdy green it does
not bruise easily. This (and collards) can be
kept longer than spinach.
Lacinato Kale, Dinosaur Kale or Tuscan Kale- Long narrow
stem, darker green than regular kale.
In many recipes you and interchange collards with kale. In
the beginning keep track of how you try each one. Then
try the same thing with the other. You will learn
the subtle differences this way and begin to appreciate
how to make these to suit your needs.
Kale and collards can be nice additions to soups. They
will not fall apart like spinach or chard. Keep
in mind that because these greens are stronger greens
they will benefit from gentle simmering, rather than
boiling if used in soups.
1 or more bunches of kale
Parmesan or Feta cheese
Remove the large tough stem. Chop into kid bite size
strips. Boil kale in the pot with pasta. Drain. Sauté a
clove of garlic in olive oil, in the hot pasta pot. Add
anything else you want to the oil i.e.: roasted red peppers,
capers, black olives.
Toss the pasta kale mixture with the oil mixture. Sprinkle
with Parmesan or feta cheese. Can be served alone or
add shrimp or sausage.
Works well as a pasta salad at room temperature for summer
Sautéed Kale with Potatoes
Sauté onion in garlic, oil, and when the onion
is translucent add the kale.
Add 1 1/2 c. stock and 4 medium potatoes cut up into
pieces. Simmer until the potatoes fall apart. Add
salt, pepper, (I like Cayenne pepper) sour cream or yogurt
as a topping.
Kale and Raisins
1 bunch of kale de-stemmed and chopped
3 T. red wine vinegar
1/4 c. raisins
Heat olive oil add garlic and onions. Then sauté kale.
Last add a few tablespoons of red wine vinegar and the
raisins. Serve immediately.
They are strange onions. The white part is the part that
is really used. The green can be used but be careful,
it can be tough. (You may want to use the stems for
If the roots are left on the leeks they will last longer
in the refrigerator.
There is a recipe in the Joy of Cooking for Braised leeks.
It is delicious. It is under braised celery in the glossary.
Leeks in Cheese Sauce
Spray a Pyrex dish with cooking spray. Cut the leeks
length wise and rinse well. Place in dish with a little
water (apple wine- this may be good also). Cover partially
with foil and steam the leeks. Pour off water. Melt
1/4 lb brie with 1 c milk. Add up to 2T flour to thicken.
Pour on leeks sprinkle with fresh herbs and ground
Fun Salad Additions
Craisons, feta cheese, and “Crispy Nuts” (recipe
Ground flax seeds sprinkled on salad –(Good Breast
Toasted Sesame seeds
Here is my basic dressing. I do not buy salad dressing
and rate any restaurant I go to by their salad dressing.
You may never see me in that restaurant again
if they do not have a homemade “house” dressing.
1/4 c. vinegar or lemon juice
1/4 t. sea salt
1t. sweetener - like maple syrup, and honey are my favorites
jelly is ok too.( I use the homemade jelly that didn’t
Mix these together and make sure the salt is dissolved.
Whisk while slowly drizzling in up to 1c. Olive or peanut
There are many variations on this recipe. Sometimes
I add a splash of water to the vinegar. Or maybe I mix
several types of vinegar, (usually because I ran out
of one.) Herbs may be added, in the mixing stage of the
vinegar and salt.
Juice of 1 lemon
salt- 1/4t. +
whisk salt with lemon until dissolved.
Add a bit of sugar 1/2 t.
Whisk in 1/2 c. of light olive or peanut oil.
Sally’s Salad Dressing
My sister makes a great salad dressing. She adds paprika
to her vinaigrette. The vinegar is red wine and it
does have some sugar. Her recipe calls for 1/4 c. I
used about 2 t. I also added a bit of leftover white
wine (maybe 2 T -4 T). The salad is also served with
dried cranberries or cherries and crushed walnuts.
The paprika adds a bit of color and a different twist
to an otherwise regular dressing. Besides have you
ever replaced a paprika in your cabinet? (Don’t
include the time the moths got into it.)
Let me tell you a few little tricks.
One if lettuce or spinach is very dirty, soak and or
rinse the lettuce in room temperature water with a little
vinegar. It seems to release the dirt better. If lettuce
is wilted cut off a piece of the bottom and soak in room
temperature water, like flowers in a vase . It soaks
up the water and becomes crispy again.
Use Mizuna in salads or on sandwiches. It can be flash
Use mustard like lettuce on sandwiches. It has a wasabi
like bite. It makes a wonderful addition to a roast beef
Smokey Mustard Greens Soup
From Earthly Blessings St James, Monkton Cookbook
1/2 lb. Sweet Italian sausage
1/4 lb. Smoked Canadian bacon, diced
2 c. diced onion
2 cloves garlic, minced
2 c. thick tomato puree
4 c. chicken broth
8 c. finely shopped mustard greens
salt and pepper
Cook sausage, without casings. Sauté bacon with
onions and garlic, until the onions are limp. Add tomato
puree, chicken broth and sausage. Simmer for 10 minutes.
Add mustard greens and simmer soup long enough to wilt
greens, they should be bright green and tender in 3-5
I had dinner at a local Mexican restaurant. (OK but not
Carmela’s cooking.) They have a good idea for
scallions. They work well for large parties.
Cut off the ugly ends of the scallions and the roots.
You are left with a piece 6-10” long. Don’t
make them too big or they are a problem on the plate.
I soaked them in water and laid them in a roasting pan.
Sprinkled with Kosher salt and sautéed them on
the top of the stove using two burners. They could probably
be done on the grill also. They were done first and set
aside. We had 40 for dinner the other night and they
worked out great. You can pick them up and eat them some
guys laid them in a tortillas.
*Hint: peppers can be frozen. Wash and cut out
the seeds and pith. Drop in a freezer bag. You
can chop up or stuff for the winter months.
Peppers - Sweet
*Hint: if you can't eat them all chop them up and freeze.
They do not have to be blanched. I just cut out the
membranes and seeds, chop into pieces and into the
ziplock they go. Hot peppers like jalapeno can be frozen
whole and cut up later to spice up a dish.
Summer Smoked Sausage & Peppers (CSA member
Use a large fry pan with lid.
One onion, 2 celery ribs, one nice sized Zucchini, one
nice sized yellow squash, one bell pepper (I like red
yellow or orange), about 3 cloves of garlic (more if
you like garlic), about 3 TBS of parsley, 2 large tomatoes.
One round of pre-cooked smoked sausage (about 3/4 to
1lb) cut in slices about 1/2 inch thick.
Add about 1 TBS of olive oil to pan. Start sautéing
with the celery, add in this order...onion, garlic, pepper,
zucchini, squash. Parsley, tomatoes. Add the sausage
rounds and water to just about cover all the ingredients
in the pan. put the lid on the pan and turn the heat
down to low. Let it cook for about 1/2 hour. Mix up a
slurry of corn starch and water or flour and water. Turn
the heat up and add slurry to thicken the pan juices.
Salt & pepper to taste. Serve over rice. You can
always double the veggies and it will still taste good
if you need to stretch the dish to feed a crowd. If you
need to stretch the dish for unexpected guests add a
few more tomatoes.
Peppers - Dried
Pasilla - Tortilla Soup
6 dried pasillas
1 qt chicken broth
12 corn tortillas
1/2 c. chopped cilantro
1 small onion chopped
Salt and pepper
2 cloves garlic minced
1 avocado peeled and sliced
1 28 oz. can tomatoes
1 c. feta cheese crumbled
extra cilantro for garnish
In dry skillet, toast pasillas over medium-high heat,
turning frequently, for 3 minutes. When cool enough to
handle, remove stems, break open, remove seeds, and crumble
pasillas. Place about a third of pasillas in small bowl
and set aside. Reserve the remaining pasillas. In same
skillet, heat about 3 /4 inch oil. Add tortilla strips
in several batches and fry until crisp and golden. Drain
on paper towels. Pour off all but about 2 tablespoons
Enchiladas de Carmela
Boil dried peppers until very soft.
Wearing gloves, remove seeds and membranes (these are
very hot). In a blender add peppers, salt, clove of garlic,
and 1/2 cup water. Blend until smooth. Pour into flat
bowl, dip tortillas in sauce and fry on each side 30
seconds. Remove and fill with boiled potatoes, carrots,
chopped onion, cilantro, queso (feta works) and creama
(you can use cream cheese thinned with milk). Roll and
Radishes with Brown Bread
In Germany breakfast is sliced radishes on brown bread
with butter. I have verified this with the two German
students who have stayed with us.
Chop and roast with olive oil in oven like other roasted
Mix and cover with a light vinaigrette dressing.
Cook’s Illustrated had some good ideas for summer
food. They made a grilled potato salad. The potatoes
get boiled first then dried and brushed with olive oil
and salt. Grilled for flavor, and used in potato salad.
You think about getting it ready ahead by having boiled
potatoes one day, make extra to have the next day from
Roasted Potatoes with Herbs
Cut potatoes into bite size chunks. Toss with olive oil,
garlic, and any herbs you have on hand. Bake in the
oven at 350 for about 30 min. You should turn them
over once so they get crispy on all sides.
Sweet Potatoes, Sweet Potato Leaves
Customer Recipe for Sweet Potato Leaves
Fry the leaves in a little oil, hot but not smoking.
Meanwhile make ‘yellow rice’
He stews his meat- chicken , pork or beef. And
adds spices (He didn’t know which ones).
The Rice goes on the plate, with the leaves on top and
the stewed meat and juice goes over it all.
sauce a l'Afrique from www.walford.com
An hour or so before dinner, cut off the leaves, and
proceed as follows:
6 cloves garlic or more, minced
4 oz ground turkey, lean ground beef, or chicken or 1
package tempeh, crumbled, marinated (optional)
1 med onion, chopped fine
10 roma tomatoes or 2 large tomatoes, chopped
1 can vegetable broth
4 oz tomato paste
a little cayenne, a little black pepper
1/2 tsp marjoram
1/2 tsp oregano
2 summer squash, diced
sweet potato leaves, lots
Place a small amount of olive oil in a non-stick
pan over a medium flame. Add half the garlic and the
tempeh or ground meat. Stir fry until lightly browned.
Remove, and set aside.
Add a little more oil, the remaining garlic, and
onions. Cover and simmer until the onions are tender.
You may need to add a little water or broth if the ingredients
get too dry. Add tomatoes, tomato paste, vegetable broth,
and some hot chili pepper or cayenne. Simmer until the
broth is thick. Add the squash, the tempeh, and the sweet
potato leaves. Simmer a final four to five minutes until
the squash is tender. Sauce a l'Afrique is great served
over millet, or pasta. The original version Roy had in
Africa was served over potatoes cooked with peas. www.walford.com
Baby's delight from www.fao.org
3 sweet potato leaves
1 small piece pumpkin (approximately 1/2 cup)
1 tablespoon fresh or tinned fish
1 tablespoon coconut cream
¼ cup water
1. Put all ingredients in a pot.
2. Cook slowly for about 10 minutes until pumpkin is
3. Mash well.
4. Serve warm.
The young leaves and tips are prepared by boiling for
a short time in a small amount of water. Serving or cooking
sweet potato leaves with a lime fat, such as coconut
cream, helps the body use the Vitamin A that is in the
leaves. They may also be fried in a covered pot in a
lime cooking oil. Onion and garlic may be added for flavour.
Roasted Sweet Potato ‘Nickels’
Peel Sweet potatoes and slice into 1/4 inch slices.
Paint with a mixture of half butter half olive oil
Place on a cookie sheet.
Sprinkle with salt
Bake at 350 for 30 minutes
Once again like lettuce if your spinach is very dirty
soak/ rinse in room temperature water, and a few drops
of vinegar. The dirt seems to fall off better. If spinach
is wilted soak in room temperature water, like flowers
in a vase . It soaks up the water and becomes crispy
Greens and Chickpeas aka “Cowboy Beans”
One bunch greens- kale, collards, or spinach (If using
kale or collards, chop into small pieces and boil.)
5 T. ketchup
1 chopped onion
1 clove of garlic
1 can chickpeas.
In a frying pan sauté one onion chopped and a
clove of garlic. Add about 1/2 c. ketchup and a little
bit of cider vinegar. Cook that down a little, you may
need to add some water later. Add the greens and the
drained, rinsed can of chickpeas. Let the flavors blend
together. Keep an eye on the amount of liquid. I need
to add water sometimes to keep the mixture damp. My daycare
kids used to call these cowboy beans. The original recipe
had you make your own ketchup from tomato paste and vinegar
- feel free, I’m too lazy.
1 Bunch of Spinach
3 T. olive oil
1 minced clove garlic
In a hot frying pan add some olive oil and a minced
clove of garlic. Rinse the spinach in the sink and add
wet to the pan. Turn once or twice just until the spinach
begins to wilt. Turn off the stove and serve. You may
add a bit of vinegar.
Note for children who have never eaten spinach:
Try adding or sprinkling sugar on the spinach and vinegar.
Use liberally the first time or two. Slowly over the
next several spinach meals lessen the sugar until only
the balsamic vinegar is there. Don’t worry about
the sugar on the first few times, you are trying to
get them to eat spinach...if
you succeed in this method the sugar was the means
to the end. It has worked before!
Tomatillos are the little green tomatoes with a papery
jacket. The are used primarily for salsa. They are
delicious and not hot. Very much like a green tomato.
Here is the basic recipe for green salsa or Salsa Verde.
Peel paper off the tomatillo and drop in boiling water.
Boil a few minutes. Drain off the water and drop the
tomatillos in a blender with a clove of garlic, salt,
sugar, and a handful of cilantro, jalapeno if you like
it hot. Serve with tortillas and leftovers, pork, chicken.
Our favorite is as a chip dip. Variations of this recipe
would include oregano, onion, and even chopped tomato.
Salsa Verde Recipe #2
At our gathering one day a new Mexican woman (not Carmela)
made her version of Salsa Verde. She dropped into a
blender tomatillos, cilantro, salt, small tomato. She
blended it all and served it on the taco meat. It was
great. I saved it for the next day and it seemed to
loose the flavor. Fresh is Best!
Anne Boyer's Salsa
2 C. Tomatillos-peeled, rinsed, chopped
2 C. Roma Tomatoes- chopped
1 medium onion-chopped
2 habernero peppers-diced
1tsp ground coriander (or 1/4 to 1/2 cup fresh cilantro- chopped)
2 large cloves garlic- minced
In a large sauce pot, combine all ingredients. Cook at medium heat till saucy. Chill serve with tortilla chips.
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