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.