Bean tsunami 2011

Here's a family-favorite dilly bean recipe from Changing Seasons Farm. Thanks Laura! 

 

Theresa Althauser's Most Awesome Dilly Beans 

 

Sterilize the jars (wash in very hot water or run through the dishwasher)

Pack the jars in the following order (using pint canning jars)

   1. Place ¼ to ½ teaspoon ground cayenne in the bottom of each jar
   2. Place fresh dill sprig upside-down in the middle of jar
   3. Place 1-2 garlic cloves in the middle of the dill
   4. Pack remaining space with fresh beans (trimmed to fit)
   5. Insert a Jalapeno pepper into the jar on the outside of the beans

Brine solution consists of the following (for 8 pints, adjust for more or less):

   1. 5 cups water
   2. 5 cups white vinegar
   3. ½ cup salt

Boil brine.

Pour into jars.

Seal jars (soften the lids first by dipping into boiling brine solution for a few moments).

Submerge jars into boiling water bath for 10 minutes.

Remove and cool slowly.

Place any jars that did not seal properly in the refrigerator and eat in a few weeks.

Store the properly sealed jars in a cool, dark location.

Wait two months and eat with friends.


Tarahumara Salsa

It is salsa season again. Peppers, tomatillos, and tomatoes are either on the way or here. Try out this zesty salsa, and for those who like it super spicy, leave the seeds in!

5 tomatillos (we tend to add more)

3 jalapeños, seeds removed

4 cloves garlic

1 cup chopped cilantro

1 tablespoon lemon juice

-salt to taste

• Peel husk off of tomatillo and remove pepper seeds. Boil peppers and tomatillos for 12 minutes and drain.
• Put garlic into blender or food processor and chop, Add peppers, tomatillos, cilantro, and salt to blender and chop also.
• Stir in one tablespoon of lemon juice and serve.

 



Yogurt with Zucchini
 
We have relied on Madhur Jafferey's cookbook the World of the East Vegetarian Cooking for many years, and it always seems to give a new spin on any worn-out vegetable. We love this particular zucchini dish and we have had it every year without ever sharing it. Enjoy!

2 medium zukes (or squashes)
3/4 tsp salt
1 medium sized onion
1-1/2 cups plain yogurt
3 Tbs vegetable oil
1 tsp whole black mustard seeds
1/16 tsp black pepper
1/16 tsp cayenne pepper (as much as you like)

• trim zukes and grate coarsely
• place into bowl and sprinkle with 1/2 tsp salt
• toss and mix, then let sit for 1/2 hour
• drain the zukes and press out as much liquid as possible
• separate shreds so there aren't lumps
• peel onion, cut lengthwise, then cut into fine half-moon slices
• put yogurt into a bowl and beat with a fork or whisk until smooth and creamy
• heat oil in 8" skillet over medium heat
• when hot, put in mustard seeds
• when seeds start to pop, put in onions
• stir and fry for 2 minutes or until translucent
• add zucchini, stir and fry for 3 minutes
• turn burner off, pull off of heat and let cool slightly
• when cooled, fold in yogurt
• add the remaining 1/4 tsp salt, pepper, and cayenne
• serve cold or while slightly warm (we eat it a few minutes after preparation)

Turnips Braised with Soy Sauce and Sugar

Okay folks were making it through those turnips and rutabagas. Before you know it we'll be into peppers, tomatoes, and eggplants. If you need a tasty turnip recipe, here it is. You can't just eat one of these. I promise and I always come back for seconds or thirds.


2 Tbs peanut or canola oil
2 pounds turnips, peeled and cut into medium size dice
1 cup of veggie stock (or water)
2 Tbs tamari so sauce
1 Tbs sugar
1/2 tsp sesame oil

• Put oil in pan over medium-high heat. When hot, put in turnips.
• Stir fry until browned, about 5 minutes.
• Add stock, soy sauce, and sugar.
• Cover, turn hear down to low, and simmer for 15 minutes until turnips are tender.
• Turn every now and then so the turnips color evenly. Sprinkle sesame oil over the top and toss.
  

Smoky Greens and Cornbread

You'll have to locate your own cornbread recipe, but here is a good turnip recipe that we seem to dig up every year. We should be getting collards into your boxes with in the next three weeks, so you'll have to use some other type of green or locate a temporary collard source.

1 Large turnip
1 Bunch sliced collards
1 Medium chopped onion
1 Minced garlic clove
1/4 cup cilantro
2-4 teaspoons liquid smoke
2 tablespoons canola oil
Red pepper flakes
Paprika
Salt & pepper

• Sauté onions until softened
• Stir in garlic
• Add liquid smoke
• Add turnips, fry 5 - 10 minutes while adding spices too
• Add more liquid smoke if desired
• Add 1/4 cup water
• Place collards on top.
• Lower heat, cover, and simmer for 30 minutes.
• Enjoy!

A while ago I read a great book by an MD who was interested in how other countries' cuisines seemed to confer protection against certain diseases to the inhabitants.  Unfortunately I can't recall the name of the book so I can't credit the author.  One area she talked about was Greece, with a very low rate of heart disease.  The Greeks collect wild greens that grow on the hills and cook them in olive oil, garlic and lemon juice.  Olive oil brings out the fat soluble vitamins in food that otherwise wouldn't be absorbed by our bodies.  So I'm including two recipes I copied out of that book in which you can use any combination of your CSA greens: chard, mustard, mizuna, kale, turnip greens, braising mix, etc.  By the way, the Greek name for these cooked mixed greens is horta.


Horta Omelet

2 Tablespoons olive oil
2 garlic cloves, minced
2 cups chopped greens
2 Tablespoons feta cheese
3-4 beaten eggs
3 tablespoons chopped kalamata olives
salt
lemon wedge, for serving

Heat the garlic in olive oil in a skillet until soft.  Add greens and cook until reduced.  Evenly distribute them on the pan and add the feta.  Pour the beaten eggs over the top and cook until done.  Top with olives and salt.


Lentil Stew with Greens

1 cup french or brown lentils
8 cups water
1 teaspoon salt
1 medium potato, sliced paper thin
1 cup sliced carrots
3 Tablespoons olive oil
1 cup chopped onion
1/4 cup parsley
1 Tablespoon minced garlic
1 pound chopped greens

Bring the lentils to boil in the water and salt.  Skim off any foam that forms.  Add the potato and carrot, partially cover, and simmer for 20 minutes.  Meanwhile, slowly brown the onion in olive oil in a saute pan.  Add the parsley and garlic and saute 2 more minutes.  Stir the greens into the onions until wilted.  Add the saute pan to the lentils, cover, and cook another 20 minutes.  Ladle into bowls and garnish with yogurt and lemon juice.


Young Swiss Chard with Sesame Seeds, Japanese style

1 1/2 pounds yound Swiss chard, washed
2 tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons sesame oil
2 Tablespoons roasted and lightly ground sesame seeds
1 1/2 tablespoons sherry

Bring a pot of water to a rolling boil.  Drop in the chard and bring back to a boil.  Cover partially and boil 3-4 minutes, until the stems are just tender.  Drain and rinse under cold water.  Squeeze out the water and put the chard in a bowl.  Separate the leaves, which will be like strands.
Combine the rest of the ingredients and mix.  Pour over the chard and toss.  Serve warm or cold.

Recipes

For those of you who remember seeing a kohlrabi (or other extra-terrestrial vegetable) for the first time and that sinking feeling of what on earth do I do with this , here is a running post for recipes. It can always be accessed by the hyperlink on the right-hand side of the page-- blogger does not allow the links overhead to have dynamic content.

Have an exceptionally good or bad recipe? Post it for all to enjoy!

Columbian Black Bean Soup

1 ½ c dried black beans, soaked ~8 hrs

1-2 fresh or dried chile

6 cups water

2 teaspoons cumin seeds

1 Tablespoon extra-virgin olive oil

1 cup diced onion

4 minced garlic cloves

½ cup diced green bell pepper

½ cup diced celery

Salt and pepper

3 Tablespoons orange juice

3 Tablespoons lime juice

For garnish: cilantro, scallions, orange and lime wedges

Drain the soaked beans and place in a medium saucepan with the chile and the water.  Bring to a boil, lower the heat, and simmer for about an hour, partially covered, until tender.  Discard or keep the chiles.  Remove 1 ½ cups of the beans with 1 cup of the cooking liquid to a blender and puree.  Return the puree to the pot.

Toast the cumin seeds over medium heat until fragrant.  Grind with a mortar and pestle or spice grinder.

Warm the oil in a sauté pan and sauté garlic and onions over medium low heat until softened.  Add the cumin, green pepper, celery and cook an additional 5 minutes, until soft.

Add a couple ladles of beans with cooking liquid to the sauté pan and simmer a few minutes.  Stir the contents back into the bean pot.  Add 1 ½ teaspoons salt and black pepper and simmer, uncovered, 15 minutes.  Stir in the orange and lime juice and add salt to taste.  Garnish bowls of soup with chopped cilantro, scallions and chopped orange and lime, if you desire.

Asian Greens and Tofu

Steam any combination of greens: bok choy, spinach, kale, collards, mustards, beet greens, broccoli or kohlrabi leaves

Saute one chopped onion and 1-2 Tablespoons grated fresh ginger in olive or peanut oil 5 minutes.  Add cubed tofu and soy sauce (at least 2 tablespoons, but to your taste).  After a few minutes, add the greens to the sauté pan.  Turn off the heat and add a handful of chopped cilantro and mint.  Sprinkle lime juice over all.

Serve with rice, cooked rice noodles, or fettucine.

Tuscan Kale with Raisins

1 lb Tuscan kale, cut into fine strips

3 Tablespoons olive oil

1 whole dried hot red chile

3 garlic cloves, lightly crushed and peeled but left whole

3-4 tablespoons raisins

2 cups vegetable stock or water

Salt

Put the oil, chile and garlic in a wide, medium pan and set over medium high heat.  Stir until the garlic is golden and put in the raisins.  Stir once and put in the kale.  Stir a few times and put in the stock.  Bring to a boil, cover, turn heat to low, and simmer 20 to 30 minutes until the kale is tender.  Uncover and if there is any liquid remaining, turn up the heat and boil it away.  Add salt to taste, and remove chile before serving.

Sauteed Kohlrabi

2 kohlrabi heads

2 Tablespoons olive oil

2 Tablespoons unsalted butter

½ teaspoon salt

Black pepper

Cut off the coarse bottom end of the kohlrabis and peel.  Cut into 1/8 inch thick slices.  Stack the slices together and cut into julienne strips.

Melt the butter and oil in a large frying pan over medium heat.  Saute the kohlrabi until tender, 5-7 minutes.  Add salt and pepper to taste.
  
Stir-Fried Snow Pea Shoots

     Ingredients

• One bunch of pea shoots, tendrils trimmed off
• 1 Tbs peanut or canola oil
• 1 slice peeled fresh ginger
• 1 garlic clove, lightly crushed and peeled
• Salt, to taste
• 1/2 tsp sesame oil

     Cooking instructions

• Put the oil in a large pot over medium-high heat.
• When hot, add the ginger and garlic.
• After a few quick stirs when the garlic is golden, add the pea shoots and salt.
• Stir and cook about 3 minutes, until the shoots have wilted completely.
• Put in the sesame oil and toss.
• Serve immediately.

Quick Braising Mix with Pasta

 5 cloves garlic, chopped

Olive oil

Braising mix

Red wine vinegar

Cooked pasta

Saute the garlic in olive oil until soft.  Turn the heat to medium high and toss in the braising mix, stirring until it wilts.  Sprinkle with red wine vinegar, stirring until the vinegar disappears.  Salt to taste.

Mix with the cooked pasta.  Optional: Pinenuts and raisins, or 2 teaspoons honey, 1 Tablespoon Dijon mustard and walnuts or pecans.

Sorrel Pesto

Use with pasta or as a thick sauce for fish (sorry, I don’t have a recipe for the fish!)

2 cups chopped sorrel, ribs removed

1/3 cup parsley leaves

2 garlic cloves, chopped

1/3 cup fresh parmesan

¼ cup pine nuts

½ teaspoon salt

¼ cup olive oil

Puree all the ingredients together and chill.  It will last 2 weeks in the refrigerator.  For a pasta sauce, mix ¾ cup pesto with 2/3 cup cooking liquid from 1 pound of pasta.

Potato, Sorrel and Watercress Soup (from The Voluptuous Vegan)

2 Tablespoons olive oil

1 cup diced onion

2 leeks, diced

3 garlic cloves, minced

1 pound low to medium starch potatoes, diced (such as the potatoes received in June)

½ pound russet potatoes, diced

4 cups water

2 teaspoons salt

2 cups watercress or arugula, chopped

2 cups sliced sorrel

Black pepper

¼ cup chopped dill, or dried dill to tasts

Saute the onions and leeks in the olive oil in a soup pot for 8 minutes over medium heat.  Add the garlic and cook 2 minutes more.

Add the potatoes and water, cover, and bring to a boil over high heat.  Reduce heat, add the salt, and simmer, partially covered, for 20 minutes.

Remove the pot from the heat.  Stir in the watercress, sorrel, and pepper.  Mash about half the potatoes with the back of a spoon to thicken the soups.  Taste for salt and serve with dill.

Broccoli Rabe with Garlic

     Ingredients

• 1.5 pounds of Broccoli Rabe (rapini)
• 1/4 cup of olive oil
• 3 garlic cloves

     Cooking instructions

• Cut off coarse stems and wash well.
• Blanche for two minutes and then run immediately run under cold water.
• Saute garlic in olive oil until lightly browned, and put in Rabe.
• Sprinkle ½ teaspoon of salt and gently mix.
• Turn down to low and sautée until rapini is heated through.
• Serve.

Green Beans with Coconut

     Ingredients

• 1/2 cup coconut (I use dessicated; just don't use the sweetened cooking kind)
• 1/4 cup cilantro or parsley
• Minced hot green chili
• 1/4 tsp salt
• 1 lb cut green beans
• 2 Tbs sesame seeds
• 1 Tbs mustard seeds
• cayenne pepper

     Cooking instructions

• In a small bowl, combine the following and set aside:
  • 1/2 cup coconut
  • 1/4 cup cilantro or parsley
  • Minced hot green chili
  • 1/4 tsp salt
• Cook 1 lb cut green beans in salted boiling water for 3 minutes.
• Drain and refresh in cold water.
• Drain again and set aside.
• Heat 6 Tbs oil (safflower, canola, peanut or vegetable) over medium heat in a wide saute pan or electric skillet.
• Add:
  • 2 Tbs sesame seeds
  • 1 Tbs mustard seeds
  • cayenne pepper to taste
• Add beans and saute 1-2 minutes, coating the beans with the seeds.
• Add coconut mixture, stir once, and remove from heat.
• Salt to taste.

MultiBean Salad

     Ingredients

• 4 cups mixed dry beans, cooked (kidney, pinto, navy, garbanzo, black, etc)
• 1 cup cooked wheat berries
• 6 Tbs olive oil
• 1 Tbs minced garlic
• 3 to 4 Tbs lemon juice
• 6 to 8 Tbs red wine vinegar
• 1 & 1/2 tsp salt
• Black pepper
• 1/4 lb green beans, steamed
• 2 stalks celery, minced
• 1/3 cup minced red onion
• up to 1 cup minced parsley
• 1 chopped bell pepper
• Optional: cucumber, tomatoes, hardboiled eggs

     Cooking instructions

• Mix all together.
• The longer it sits in the fridge, the better it gets.
• Unhulled wheat berries will float and can be scooped off.