June 17, 2008 at 10:03 pm (General Information)
Tags: books, resources
Debbie
dkgeelhood@yahoo.com | 66.189.177.9
This is our first year in a CSA, so we are learning a lot about new kinds of vegetables.
We have found the following books helpful, as they have storage tips, cooking tips, diagrams of the vegetable (for us new-timers trying to figure out which is which) and recipes:
*Farmer John’s Cookbook: The Real Dirt on Vegetables
(This one has crops organized by seasons, but there is an index. It was recommended to us by folks in a CSA on the other side of the state)
*From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
(This one has vegetables in alphabetical order making it easy to find and is probably our favorite)
We bought both books on Amazon.
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June 17, 2008 at 10:00 pm (Recipes)
Tags: asparagus
Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.143
Since we can look forward to asparagus again this week, I thought I would submit this family favorite. Unfortunately, I am not sure of the source.
Oriental Asparagus Salad
1 pound asparagus, cut in 2-inch pieces
2 Tbsp. light soy sauce
1 Tbsp. vegetable oil
1 Tbsp. vinegar (rice wine)
1 ½ tsp. sugar
1 tsp. sesame seeds, toasted
¼ to ½ tsp. ground ginger
¼ tsp. ground cumin
Cook asparagus until tender crisp (3-4 minutes). Cool in water. Drain well and place in a large bowl. Combine soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin. Pour over asparagus. Toss to coat. Chill for at least one hour before serving. Serves 4.
Note: Very easy and good. I usually add a bit more cumin. Also sprinkle a little sesame oil before tossing. The dish can be served warm or cold.
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June 17, 2008 at 9:59 pm (Recipes)
Tags: apples, kale
Bobbie Bull
rjrdbull@earthlink.net | 4.242.150.143
Braised Kale with Bacon and Cider
Cooking Light, January/February 2004
2 bacon slices
1 ¼ cup vertically sliced onion
1 pound chopped kale
1/3 cup apple cider
1 Tbsp. cider vinegar
1 ½ cups diced Granny Smith apples
½ tsp. salt
¼ tsp. pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 tsp. drippings in pan. Crumble bacon and set aside.
Increase heat to medium high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with crumbled bacon. Yield: 6 2/3 cup servings of 75 calories each.
Notes: This recipe can be used for all greens-kale, mustard greens, turnip greens, bok choy, etc. To modify it for a small family, I use less than a pound of greens, 1 slice of bacon; 1 slice of onion, diced; 1 Tbsp. cider vinegar, 2 Tbsp. water, and pepper. I cook the bacon, add the onion to that and stir-fry until it is tender-crisp, add the greens and cook until somewhat wilted, then add the water, vinegar and seasoning. This is a very tasty and easy way to prepare and enjoy greens.
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June 17, 2008 at 9:54 pm (Recipes)
Tags: kohlrabi
Lynn Neitzel-Cleavenger
LynnNC@yahoo.com | 71.115.223.47
Shredded Kohlrabi with Butter and Parmesan
3 medium kohlrabi peeled and grated
2 Tablespoons of butter
1/4 cup of grated parmesan
salt and pepper
Melt the butter in a skillet. Add the kohlrabi and and cook over medium heat, stirring often. After about 8 minutes add the parmesan and salt and pepper to taste. Toss and cook just until the sheese melts.
This is a slight adaptation a recipe in the book “Vegetables Every Day”. It was super easy and we loved it!
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