2 cups cabbage, shredded
½ cup carrots, shredded
1/3 cup green onions, chopped
Sautee until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
½ cup milk
1 egg
3 tablespoons cheese, shredded
Combine in a small bowl. Pour over vegetables Garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Bake at 350 F for 30-35 minutes.
(Simply in Season)
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Tuesday, October 19, 2010
Tuesday, October 5, 2010
Houtou Udon - Gaijin Style
2 packages of udon noodles
1/2 kaboucha or winter squash, washed and cut into slightly larger than bite size pieces
2 small potatoes, cut into bite-sized pieces
2 daikon, peeled and cut into bite-sized pieces
2 carrots, sliced thinly
1/2 medium onion, cut into bite-size pieces
pea pods, washed - enough for each bowl to get three
garlic, peeled and thinly sliced
1/2 cup miso paste
dashi and soy sauce to taste
ginger, peeled and thinly sliced
Tofu, cut into cubes
Fill a medium-sized pan half-way with water or about six cups. Stir in the miso, which will begin to dissolve as the water warms. Add the dashi and soy sauce to taste. Toss in the remaining ingredients, with the exception of the pea pods. Simmer until the squash and the potatoes cut easily with a knife. Add the pea pods at the very last so they are just gently steamed or heated through. They should be bright green with a bit of crunch by the time they arrive at the table.
1/2 kaboucha or winter squash, washed and cut into slightly larger than bite size pieces
2 small potatoes, cut into bite-sized pieces
2 daikon, peeled and cut into bite-sized pieces
2 carrots, sliced thinly
1/2 medium onion, cut into bite-size pieces
pea pods, washed - enough for each bowl to get three
garlic, peeled and thinly sliced
1/2 cup miso paste
dashi and soy sauce to taste
ginger, peeled and thinly sliced
Tofu, cut into cubes
Fill a medium-sized pan half-way with water or about six cups. Stir in the miso, which will begin to dissolve as the water warms. Add the dashi and soy sauce to taste. Toss in the remaining ingredients, with the exception of the pea pods. Simmer until the squash and the potatoes cut easily with a knife. Add the pea pods at the very last so they are just gently steamed or heated through. They should be bright green with a bit of crunch by the time they arrive at the table.
Monday, July 19, 2010
Week of July 18, 2010
Ripe on the Farm this Week:
- carrots – beets –salad mix
- basil or parsley
- greens (kale, collards or amaranth)
- cucumbers – summer squash
Notes from the Field:
What a hot July it has been! While a thunderstorm kept me up last night, I was very relieved that we got some much needed precipitation on our fields. We’ve certainly had to irrigate more than anticipated this season, and have fashioned up some water storage tanks that can also work as rain barrels to ensure our crops get their appropriate doses of water each week. Despite the dry spell, your vegetables are growing up happily – there are already green peppers and green tomatoes and the beans and eggplant should flower any day now. This week and next week we are doing our last big planting of the season for fall crops – email us if you are interested in helping out with planting on Saturday the 24th from 9-12.
Hayzee’s Secret Cucumber Salad Recipe
2 Cucumbers, peeled and sliced into very thin rounds
½ Vidalia Onion, julienned
In separate bowl, mix together:
¾ cup mayonnaise
1 T olive oil
1 T apple cider vinegar
2 t organic cane sugar
Pepper, to taste
Salt, to taste
Add dressing to cucumbers and onion, and chill 20-60 minutes before serving.
Spiced Carrot Salad
2 Cups diagonally sliced or julienned Carrots
3 Tbsp finely chopped Fresh Parsley
2 Tbsp finely chopped Fresh Cilantro
1 Tbsp finely chopped Fresh Mint
2 Tbsp freshly squeezed Lemon Juice
2 Cloves Garlic, minced (about 1 tsp)
½ tsp Ground Cumin
½ tsp Ground Cinnamon
½ tsp Paprika
1/8 tsp Cayenne Pepper
1 tsp Sugar
1/3 Olive Oil
Lemon Slices
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes. Drain the carrots and immediately run cold water over them to stop the cooking. Drain well.
Transfer the carrots to a large salad bowl. Add the parsley, cilantro, and mint; toss to combine. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.
Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours. Let the salad come to room temp before serving. Top each serving with a lemon slice. Makes 4-6 servings.
(From: Farmer John’s Cookbook, pg 165)
Sauteed Summer Squash
• 3 cups diced summer squash
• 3 tablespoons butter or olive oil
• 1 cup minced onions
• ½ teaspoon salt
• ¼ teaspoon pepper
Cook onions in oil until golden brown. Add squash, salt and pepper. Cover and cook the squash
until tender, about 6 minutes, shaking the pan occasionally. Remove the lid and cook an additional
3 minutes to evaporate juices. Serve and sprinkle with any of the following:
• Chopped basil or parsley, grated parmesan, chopped garlic, grated lemon zest, or drizzle with
tomato sauce
Serves 4 --- Source: The Joy of Cooking
Rain Barrels/Water Storage Tanks
We’d like to pass on our design for a rain barrel for home irrigation and water conservation. This is very simple, and can be constructed with some basic tools and at a low cost. We used 55 gallon blue plastic drums from Welch’s in North East. Call ahead and you can pick up as many as you’d like for $3 a piece. We then cut the tops off with a jigsaw about 3 inches below the lip, rinsed the barrels and squeezed back on the tops (there are already two holes on the top of the container for water input). Next we installed the spigot (faucet), drilling a hole about 6 inches from the bottom. Go to the local hardware store and pick out one that suits your needs – you probably want ¾ “ with a male end to fit a garden hose and an on-off valve, and we stabilized on the inside with a pvc bushing/nut and sealed with silicon on both sides. Our hardware for one barrel cost us less than $5. Place below a gutter to capture the rain – a screen would work well to filter the water. Elevate with concrete blocks so a hose can fit below the spigot. If you are interested, come down and check out our model or email with questions – thanks to Jay and Ray for help with construction and design.
Boothby Blonde Cucumbers
Not all cucumbers are green and long – some, like our favorite variety of Boothby Blonde, are yellow and plump. This variety is an heirloom developed by the Boothby family from Livermore, Maine. We find these cukes to be refreshing and sweet, and while they are perfect and crisp, raw and unpeeled, they can also be pickled.
- carrots – beets –salad mix
- basil or parsley
- greens (kale, collards or amaranth)
- cucumbers – summer squash
Notes from the Field:
What a hot July it has been! While a thunderstorm kept me up last night, I was very relieved that we got some much needed precipitation on our fields. We’ve certainly had to irrigate more than anticipated this season, and have fashioned up some water storage tanks that can also work as rain barrels to ensure our crops get their appropriate doses of water each week. Despite the dry spell, your vegetables are growing up happily – there are already green peppers and green tomatoes and the beans and eggplant should flower any day now. This week and next week we are doing our last big planting of the season for fall crops – email us if you are interested in helping out with planting on Saturday the 24th from 9-12.
Hayzee’s Secret Cucumber Salad Recipe
2 Cucumbers, peeled and sliced into very thin rounds
½ Vidalia Onion, julienned
In separate bowl, mix together:
¾ cup mayonnaise
1 T olive oil
1 T apple cider vinegar
2 t organic cane sugar
Pepper, to taste
Salt, to taste
Add dressing to cucumbers and onion, and chill 20-60 minutes before serving.
Spiced Carrot Salad
2 Cups diagonally sliced or julienned Carrots
3 Tbsp finely chopped Fresh Parsley
2 Tbsp finely chopped Fresh Cilantro
1 Tbsp finely chopped Fresh Mint
2 Tbsp freshly squeezed Lemon Juice
2 Cloves Garlic, minced (about 1 tsp)
½ tsp Ground Cumin
½ tsp Ground Cinnamon
½ tsp Paprika
1/8 tsp Cayenne Pepper
1 tsp Sugar
1/3 Olive Oil
Lemon Slices
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes. Drain the carrots and immediately run cold water over them to stop the cooking. Drain well.
Transfer the carrots to a large salad bowl. Add the parsley, cilantro, and mint; toss to combine. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.
Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours. Let the salad come to room temp before serving. Top each serving with a lemon slice. Makes 4-6 servings.
(From: Farmer John’s Cookbook, pg 165)
Sauteed Summer Squash
• 3 cups diced summer squash
• 3 tablespoons butter or olive oil
• 1 cup minced onions
• ½ teaspoon salt
• ¼ teaspoon pepper
Cook onions in oil until golden brown. Add squash, salt and pepper. Cover and cook the squash
until tender, about 6 minutes, shaking the pan occasionally. Remove the lid and cook an additional
3 minutes to evaporate juices. Serve and sprinkle with any of the following:
• Chopped basil or parsley, grated parmesan, chopped garlic, grated lemon zest, or drizzle with
tomato sauce
Serves 4 --- Source: The Joy of Cooking
Rain Barrels/Water Storage Tanks
We’d like to pass on our design for a rain barrel for home irrigation and water conservation. This is very simple, and can be constructed with some basic tools and at a low cost. We used 55 gallon blue plastic drums from Welch’s in North East. Call ahead and you can pick up as many as you’d like for $3 a piece. We then cut the tops off with a jigsaw about 3 inches below the lip, rinsed the barrels and squeezed back on the tops (there are already two holes on the top of the container for water input). Next we installed the spigot (faucet), drilling a hole about 6 inches from the bottom. Go to the local hardware store and pick out one that suits your needs – you probably want ¾ “ with a male end to fit a garden hose and an on-off valve, and we stabilized on the inside with a pvc bushing/nut and sealed with silicon on both sides. Our hardware for one barrel cost us less than $5. Place below a gutter to capture the rain – a screen would work well to filter the water. Elevate with concrete blocks so a hose can fit below the spigot. If you are interested, come down and check out our model or email with questions – thanks to Jay and Ray for help with construction and design.
Boothby Blonde Cucumbers
Not all cucumbers are green and long – some, like our favorite variety of Boothby Blonde, are yellow and plump. This variety is an heirloom developed by the Boothby family from Livermore, Maine. We find these cukes to be refreshing and sweet, and while they are perfect and crisp, raw and unpeeled, they can also be pickled.
Monday, July 12, 2010
Asian Marinated Tofu Napa Cabbage
1 Pound Firm Tofu, dried in paper towels and cubed Tbsp Soy Sauce, divided
1 Tbsp plus 2 tsp Sesame Oil, divided
1/2 tsp Crushed Red Pepper Flakes
1-2 Cups VERY thinly sliced Napa Cabbage
1 tsp Sugar
6-8 Scallions, finely chopped
1 Tbsp Sesame Seeds
2 tsp Lime Juice
1 Clove minced Garlic
1 Carrot, cut into matchstick-sized pieces
Steam tofu over simmering water for 10 minutes. Mix 2 Tbsp soy sauce, 1 Tbsp sesame oil, and pepper flakes; toss with tofu and marinate, tossing occasionally, 1-3 hours. Combine cabbage, carrots, and onions. Mix remaining 2 Tbsp soy sauce, remaining 2 tsp sesame oil, sesame seeds, lime juice, garlic, sugar and 2 tsp water in another bowl. Toss with vegetables and tofu, add marinade, too. Makes 4 servings.
1 Tbsp plus 2 tsp Sesame Oil, divided
1/2 tsp Crushed Red Pepper Flakes
1-2 Cups VERY thinly sliced Napa Cabbage
1 tsp Sugar
6-8 Scallions, finely chopped
1 Tbsp Sesame Seeds
2 tsp Lime Juice
1 Clove minced Garlic
1 Carrot, cut into matchstick-sized pieces
Steam tofu over simmering water for 10 minutes. Mix 2 Tbsp soy sauce, 1 Tbsp sesame oil, and pepper flakes; toss with tofu and marinate, tossing occasionally, 1-3 hours. Combine cabbage, carrots, and onions. Mix remaining 2 Tbsp soy sauce, remaining 2 tsp sesame oil, sesame seeds, lime juice, garlic, sugar and 2 tsp water in another bowl. Toss with vegetables and tofu, add marinade, too. Makes 4 servings.
A Juicy Fruity Salad
Inspired by a creek-side picnic and a refreshing summer swim!
Mix together in large salad bowl:
1 head of lettuce or 1 bag of salad mix
3 radishes, greens chopped slightly
2 beet or 4 carrots
1/2 cup of seasonal fruit - cherries, blueberries - Slice cherries in half and take out pits. Squeeze cherries over salad as the dressing!
1 ear of early sweet corn off the cob
1/4 cup of sliced almonds
Enjoy with friends outdoors.
Mix together in large salad bowl:
1 head of lettuce or 1 bag of salad mix
3 radishes, greens chopped slightly
2 beet or 4 carrots
1/2 cup of seasonal fruit - cherries, blueberries - Slice cherries in half and take out pits. Squeeze cherries over salad as the dressing!
1 ear of early sweet corn off the cob
1/4 cup of sliced almonds
Enjoy with friends outdoors.
Rainbow Sushi
1 package Nori rolls 3 cups cooked sushi rice
3 beets or 5 carrots, grated 3 radishes, finely chopped
2 cups greens (lettuce or beet greens) 1 avocado, sliced thinly
Tamari, Wasabi to dip
Assembly:
Lay out Nori roll. Place thin layer of rice at the far end of the rectangle. Make thin strip of grated vegetables on top of rice. Cover vegetables with layer of greens. Place thin slices of avocado on top of the greens. Moisten the end of the Nori roll closest to you (without fillings). Roll the Nori with fillings toward you and slice into mouth sized pieces. Serve with Tamari, wasabi
3 beets or 5 carrots, grated 3 radishes, finely chopped
2 cups greens (lettuce or beet greens) 1 avocado, sliced thinly
Tamari, Wasabi to dip
Assembly:
Lay out Nori roll. Place thin layer of rice at the far end of the rectangle. Make thin strip of grated vegetables on top of rice. Cover vegetables with layer of greens. Place thin slices of avocado on top of the greens. Moisten the end of the Nori roll closest to you (without fillings). Roll the Nori with fillings toward you and slice into mouth sized pieces. Serve with Tamari, wasabi
Shredded Beet Salad
Shredded Beet Salad
serves 2
• 1 cup beets (cooked,peeled, shredded)
• ¼ cup fresh parsley(chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemonjuice
• 1 tablespoon onion(chopped)
• ½ tablespoon sugar
• ¼ tablespoon salt
• Pepper to taste
Mix together and chill. Place in center of dish.
• ½ cup carrots (shredded)
• 1 hard-boiled egg (sliced)
• 1/3 cup parsley (chopped, optional)
• Green olives (optional)
Arrange around the beets.
A Simpler version….
Combine equal portions of shredded carrots and shredded beets with a handful of chopped fresh parsley. Dress with oil and vinegar.
Source: Simply in Season, Lind and Hockman-Wert
serves 2
• 1 cup beets (cooked,peeled, shredded)
• ¼ cup fresh parsley(chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemonjuice
• 1 tablespoon onion(chopped)
• ½ tablespoon sugar
• ¼ tablespoon salt
• Pepper to taste
Mix together and chill. Place in center of dish.
• ½ cup carrots (shredded)
• 1 hard-boiled egg (sliced)
• 1/3 cup parsley (chopped, optional)
• Green olives (optional)
Arrange around the beets.
A Simpler version….
Combine equal portions of shredded carrots and shredded beets with a handful of chopped fresh parsley. Dress with oil and vinegar.
Source: Simply in Season, Lind and Hockman-Wert
Spring Salsa Bake
Spring Salsa Bake
recipe courtesy of Megan
2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.
recipe courtesy of Megan
2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.
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