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Grilled Radicchio Salad with Sherry-Mustard Dressing

Grilled Radicchio Salad with Sherry-Mustard Dressing

Ingredients

  • 3 tablespoons extra-virgin olive oil plus additional for drizzling
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
  • 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
  • 1 medium head of radicchio, quartered through core, with some core still attached to each piece

Recipe Preparation

  • Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.

  • Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.

  • Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.

  • Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions. Place vegetables in large bowl. Drizzle with dressing; toss to coat.

Recipe by Jamie Purviance,Photos by Pornchai MittongtareReviews Section

Strawberry, radicchio and endive salad

I wanted to make a quick dinner for a quick and relaxed weeknight just-get-it-done but sit down together meal. I looked in the fridge and cupboard, and threw this together with the garlic I cleverly purchased earlier in the day.

1 head pan di zucchero (you could use escarole or radicchio or another cooking green here), cleaned and sliced into ribbons then chopped a bit some more

  1. Saute the onion in 2-4 tablespoons oil until soft. Add all the cooking greens plus the garlic, cook until well wilted and garlic is soft.
  2. Toss the hot wilted greens/onion mix with the preserved lemons & pasta. Add tuna if using, and toss the whole thing in a large bowl. Season to taste with S & P. (go light on the salt as the preserved lemons are salty!)Serve with a small pile of chopped almonds on top. At table pass lemon quarters and hunk of grating cheese such as parmesan or asagio with the grater for eaters to garnish themselves.

Radicchio – An Acerbic Gem

Radicchio is a bitter “green” that is part of the chicory family. Eaten raw, it has an acerbic quality that benefits from strong additions such as blue cheese, balsamic vinegar, citrus, and nuts. The flavor will mellow when grilled or roasted. In Italy, the green is usually brushed with olive oil and grilled. In the United States, it is most often mixed into salads.

Radicchio has been around a long time. Pliny, in his Naturalis Historia, noted that it is good for insomnia as well as purifying the blood. He also mentions that the Egyptians are the ones who bred radicchio from its ancestor chicory.

Radicchio’s bitterness is due to intybin, which stimulates the appetite and digestive system, and acts as a tonic for the blood and liver. Its also a potent anti-malarial agent and has a sedative and analgesic effect. Its leaves are an excellent source of antioxidants such as zea-xanthin and lutein, which help protect the eyes from age-related macular disease by filtering harmful ultra-violet rays. Fresh leaves contain moderate amounts of essential B-complex groups of vitamins such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). Radicchio is also an excellent source of vitamin K. For more information about radicchio, check out Sally and Tanya’s take on it.


Grilled corn on the cob with chile and lime (page 83)

From Bon Appétit Magazine, August 2007 Bon Appétit Magazine, August 2007 by Molly Stevens

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Grills & BBQ Side dish Summer Vegetarian
  • Ingredients: crema Mexicana limes ground chipotle chiles corn cilantro


Salads and Sides

This impressive and unique salad, inspired by the flavors of Egypt, relies on a bed of tender, toothsome pearl barley as its base.

Pearl barley is a great candidate for the multicooker by cooking the grains in plenty of water, similar to our method for brown rice, they cooked perfectly and evenly.

To further ensure separate, intact grains when pressure cooking, we found that a natural release was essential (quick-release caused some of the grains to blow out).

After either pressure or slow cooking and then draining the barley, we spread it on a baking sheet so that it would cool quickly. With our perfected barley finished, we incorporated toasty pistachios, tangy pomegranate molasses, and bright, vegetal cilantro, all balanced by warm, earthy spices and sweet golden raisins.

Salty feta cheese, pungent scallions, and sweet-tart pomegranate seeds adorned the top of the dish for a colorful and tasty finish. You can find pomegranate molasses in the international aisle of most well-stocked supermarkets.

Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this).

EGYPTIAN BARLEY SALAD

Pressure cook total time: 1 hour

Slow cook total time: 2 hours

INGREDIENTS:

3 tablespoons extra-virgin olive oil, plus extra for drizzling

2 tablespoons pomegranate molasses

1/2 teaspoon ground cinnamon

1/2 cup coarsely chopped fresh cilantro

1/4 cup shelled pistachios, toasted and chopped coarse

3 ounces feta cheese, cut into 1/2 inch cubes (3/4 cup)

6 scallions, green parts only, sliced thin

Combine 12 cups water, barley, and 1 tablespoon salt in multicooker.

To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

To slow cook: Bring mixture to simmer using highest saut or browning function. Lock lid in place and open pressure release valve. Select low slow cook function and cook until barley is tender, 30 minutes to 1 1/2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. Meanwhile, whisk oil, molasses, cinnamon, cumin, and 1/2 teaspoon salt together in large bowl. Add cooled barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly into serving dish and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Nutrition information per serving: 362 calories 119 calories from fat 13 g fat (3 g saturated 0 g trans fats) 13 mg cholesterol 336 mg sodium 54 g carbohydrate 11 g fiber 11 g sugar 9 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Egyptian Barley Salad in "Multicooker Perfection ."

Summertime bean salad features corn, avocado

For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado.

Toasting the corn in a skillet until golden brown brought out its natural sweetness. Chipotle chile, cilantro, and lime juice provided the perfect Southwestern flavor profile to this easy-to-prepare salad. Fresh corn is important for the flavor of the salad — don't substitute frozen or canned corn.

SOUTHWESTERN BLACK BEAN SALAD

Start to finish: 15 minutes

INGREDIENTS:

3 tablespoons lime juice (2 limes)

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons minced canned chipotle chile in adobo sauce

2 ears corn, kernels cut from cobs

1 (15 ounce) can no-salt-added black beans, rinsed

1 tomato, cored and chopped

1 avocado, halved, pitted, and cut into 1/2 inch pieces

3 tablespoons minced fresh cilantro

Whisk scallions, lime juice, 1 tablespoon oil, chipotle, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.

Heat remaining 1 tablespoon oil in medium skillet over medium-high heat until just smoking. Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans, and tomato to bowl with dressing and gently toss to coat. Gently fold in avocado and cilantro. Season with pepper to taste and serve.

Nutrition information per serving: 302 calories 145 calories from fat 16 g fat (2 g saturated 0 g trans fats) 0 mg cholesterol 462 mg sodium 35 g carbohydrate 13 g fiber 5 g sugar 10 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Southwestern Black Bean Salad in "The Complete Diabetes Cookbook ."

You say tabbouleh, I say tabouli

"Summertime and the living is busy . " is how the lyric should read for those of us lucky enough to be in the Berkshires in the summer. There's so much to do, it's hard to squeeze it all in. I couldn't possibly list all the music, theater, dance, art galleries and museums to be enjoyed and competing for my attention this time of year. There are excellent restaurants, dazzling farmers markets and wonderful food markets in the region, all featuring locally grown and produced foods. Not to be missed is the incredible number of beautiful hiking trails as well as lakes, rivers and ponds for swimming and boating, mostly for free.

I have a certain prejudice, as a music and picnic lover, for Tanglewood. The chairs, tables and picnic supplies are always packed and at the ready. Once we have all our picnicking supplies together, it really isn't difficult to put together a reasonable picnic. We do our best to take advantage of all the Berkshires has to offer each summer, but the season is short for some of the events. The Boston Symphony Orchestra's Tanglewood season is particularly short and remains my go-to in the summer.

As a music lover and someone who has made his living producing food, I've always been interested in the parallels in producing music and food for a living. I've had discussions with some of my professional musician friends on this subject, and we tend to agree there are a number of similarities.

First of all, musicians and chefs tend to travel in the same social circles, as we're generally working when the rest of the world is at leisure. I was a chef on Cape Cod for over 15 years. I really couldn't tell you a whole lot about what others would describe as the Cape Cod experience in the summer, as I spent most of my summers inside of a kitchen. I did, however, hear some great jazz and had some memorable after-hour conversations with musicians in our restaurant's lounge after service was over. Not many of us can immediately put the brakes on after putting our hearts and souls into our craft in an evening.

Producing music and food for a living are performing arts. As we refine our chops, so to speak, we start moving the needle from craft to art. Performing arts are all ephemeral, never to be repeated exactly the same. It's what differentiates a painter or sculptor from a musician or a chef. As Joni Mitchell once noted when discussing the difference between being a painter and the performing arts, "Nobody ever said to Van Gogh, 'Paint a Starry Night' again, man!"

Whether it's aurally or gastronomically, a musician or chef is producing a consumable product providing pleasure. We're in the pleasure business. It's the almost instant feedback from the audience and the energy it produces that can provide satisfaction for both the audience and the chef or musician.

I'm not sure why I felt the need to go down the road of discussing the similarities of chef and musician, but while considering picnicking at Tanglewood, it worked itself into my consciousness. It's a subject I've considered for a long time, and I guess it was time to organize those thoughts. As a former chef, I hope you enjoyed it!

I've described picnicking at Tanglewood as my go-to in the summer, so I'd like to provide you a recipe for tabouli, my go-to salad for Tanglewood.

You say tabbouleh, I say tabouli let's make it the way you like! I want to emphasize that, yes, I measured all the ingredients when putting together this version, so I can assure you it works for me, however, I Googled "tabouli salad recipes" and stopped counting after 100. I'm more jazz musician while making food, so I rarely actually measure anything. I look to recipes for ideas I may not have considered. I've been doing this for a long time, though, and for someone less sure of the interactions of ingredients, try making it as written and take it from there. There are, after all, over 25,000 recordings of the song, "Summertime."

This version is more reflective of a traditional Lebanese tabouli in which parsley dominates cucumber, however, is not traditional. I really like parsley dominating the salad, but cucumber adds a refreshing crunch and a bit of a break from all that parsley. The best bulgur to use is the very fine No. 1-size bulgur, which requires no cooking, as after about a half-hour it softens by soaking up the oil and liquids in the salad. This salad holds well for hours and can still be good the next day.

INGREDIENTS:

3 cups (about 2 bunches) flat leaf parsley, washed thoroughly, stemmed and finely chopped

4 scallions, cut on the bias

1 cup grape tomatoes (1 pint), cut in eighths or 1 cup small diced seeded tomatoes

1 European cucumber with skin, small diced to approximately the same size as the tomatoes

1/2 cup mint, stemmed and finely chopped

1/4 cup good quality extra virgin olive oil

1/2 cup No. 1 very fine bulgur

Whisk together olive oil, lemon juice, some salt and pepper and the allspice. Add bulgur to the oil and lemon mixture and pour over the rest of the ingredients in a large bowl. Blend ingredients thoroughly and refrigerate. After about a half-hour to allow the bulgur to soften, adjust salt and pepper and enjoy!


A recipe for a wonderful and simple poached egg salad (aka: Salade Lyonnaise)

In the spring of 1997, my husband and I were driving on a country road from Paris to the Loire Valley we stopped at Orgères-en-Beauce, a tiny town (population, about 950) with a little café the sign outside advertised the day’s 55-franc menu routier (a prix-fixe menu created especially for truck drivers).

Once inside, we found that the menu routier was our only option. The choices were salade de gésiers (salad with gizzards) or pâté for the starter pork or roast chicken for the main dish and ice cream, a tarte maison (house-made tart), or crème caramel for dessert.

Craving a salad, but not quite in the mood for gizzards, I asked the proprietress of this maman-et-papa café if the kitchen could simply leave the gizzards off the salad. She asked if I’d like to substitute eggs. I thanked her and said yes, assuming she meant hard-boiled eggs (this was long before poached eggs became de rigueur in American bistros).

Out came a plate of greens tossed in a garlicky vinaigrette, topped with two jiggling poached eggs. Skeptical at first, I cut in. The warm yolks added lusciousness to the dressing and pleasantly wilted the greens, while the whites added texture. I was astonished—and to this day I can never get enough of this salad.

Here’s my recipe, with the little bits of bacon added for a nod to Salade Lyonnaise. Note that if you’re lucky enough to live in a place (like France!) that sells lardons (thick bacon cubes), you could use those. Otherwise, bacon will do.

Poached Egg Salad with Bacon // Salade Lyonnaise

With one egg per person, this is a great starter course. Or, serve two eggs per person and make it a main dish for a light lunch or supper.

Makes 4 first-course servings.

4 slices bacon, cut into 1-inch pieces

3 cups torn mixed greens, such as baby spinach, radicchio, Belgian endive, frisée, and arugula*

1 recipe Sherry-Mustard Vinaigrette (see recipe, below)

Salt and freshly ground black pepper to taste

1. Cook the bacon in a skillet over medium heat until crisp remove the skillet from the heat and set it aside.

2. Toss the greens and red onion in a medium-size salad bowl.

3. Using an egg poacher, poach the eggs to the desired doneness according to the manufacturer’s directions. Drain the eggs and set them aside.

4. When the eggs are almost done, reheat the bacon in the skillet over medium heat remove the bacon pieces with a slotted spoon and add to the greens mixture in the bowl. Toss in enough vinaigrette to coat the leaves nicely you may not need the entire recipe.

5. Arrange the salad among four serving plates and top each with a poached egg. Season each egg with salt and pepper and serve immediately.

Sherry-Mustard Vinaigrette: In a small bowl, combine 1 to 2 cloves minced garlic with salt and freshly ground black pepper to taste. Mash them together with the back of a spoon to make a rough paste. Add 1 tablespoon sherry vinegar whisk with a fork or small whisk until the salt is dissolved. Whisk in 2 teaspoons Dijon mustard. Slowly add 3 tablespoons extra-virgin olive oil, whisking until incorporated. Whisk in a drop or two of hot pepper sauce, if desired.

* Note: A classic Salade Lyonnaise generally uses frisée or other strong-flavor lettuces, but it’s fine to mix it up if you like.


What’s in the Share?

Week of October 27 – Last summer farm share of 2014!
Winter Squash: Butternut, Delicata, Sunshine (kabocha), Golden Nugget
Cooking Greens: Kales, Broccoli Raab, Escarole, Collards
More Greens: Spinach, Lettuce
Cut Greens: baby Kale, baby Bok Choy, Beet Greens
Root Veggies: Carrots, Potatoes, Beets, Salad Turnips, Purple Top Turnips, Fennel
Leeks

Week of October 20
Winter Squash: butternut
Asian Greens: Baby bok choy, mizuna, red mustard, tatsoi
Cooking Greens: Kale, Chard, Escarole, Bok Choy
Root Veggies: Carrots, Potatoes, Beets, Salad Turnips
Sweet Peppers
Broccoli
Celery Root
Arugula
Lettuce

Week of October 13
Winter Squash: delicata or butternut
Lettuce
Baby bok choy
Cooking Greens: Tuscano kale, chard, escarole, bok choy choice
Carrots
Potatoes
Broccoli. Great blog, and really tasty broccoli recipe.
Leeks
Celeriac
Sweet potatoes. Not sure what to do with sweet potatoes? Try one of these creamy carrot and sweet potato soup, sweet potato casserole or oven baked sweet potatoes.

Week of October
Delicata Squash. No need to peel this variety of winter squash, the skin is tender and edible. Crispy Delicata Rings – delicious with or without the relish.
Sweet Potatoes. It’s best to store these in warm place for a couple of weeks, warmth will sweeten up these sweet potatoes.
Potatoes, this week we’ll have Red Pontiac and Kennebec varieties for you
Carrots
Bok Choy. You will find a nice selection of bok choy recipes on this Williams-Sonoma site.
Escarole. I think it’s the season for Escarole and White Bean Soup!
Lettuce
Baby bok choy
Sweet peppers
Tomatoes (can you believe it?!)

Pick Your Own may have a few hot peppers and a handful of cherry tomatoes it in, but this field is just about ready to be put to bed.

Week of September 29
Potatoes. Great recipe for Kale & Potato Gratin
Carrots
Salad turnips and greens
Bok Choy
Escarole. I love escarole and I’m hoping to get you to fall in love with it, too. Here’s a site with twelve escarole recipes, most of which look terrific to me! Lentil & Escarole Soup
Swiss chard
Collard greens. This Kenyan Braised Collard Green recipe looks seriously tasty.
Kale, red Russian
Sweet peppers
Herbs: cilantro, parsley, sage
Tomatoes
Asian Greens: tatsoi, mizuna, red mustard, baby bok choy

Week of September 22
Cooking Greens Choice: Swiss chard, collard greens, Tuscano kale, broccoli raab
Spicy salad mix
Arugula
Herb Choice: Cilantro, Parsley, Sage
Carrots
Onions
Tomatoes (we hope! they are ripening very slowly because of the cool temperatures)

Pick-Your-Own
Pole beans
Cherry tomatoes
Hot peppers

Week of September 15
Nights have become quite chilly, dropping below 50 degrees in our farm fields. Our heat-loving veggies – tomatoes, eggplant, peppers, cucumbers, summer squash – have responded to the chill as they do each fall, slowing their growth and succumbing to disease. Your farm share this week reflects the transition from summer to fall: tomatoes and collard greens, green beans and fall kale. We’ve seen the last of our eggplant and bell peppers. Leafy greens that thrive in cool temps – lettuce, lettuce mix, broccoli raab, arugula, radicchio, escarole, spicy salad mix and Asian greens – will soon be in abundance. Goodbye Summer, Welcome Fall!

Cooking Greens Choice: Swiss chard, collard greens, red Russian kale
Brocolli raab
Lettuce
Tomatoes
Green beans
Onions, last of the Ailsa Craig and some red long of Tropea
Zucchini and cucumbers (mother nature willing)

Pick-Your-Own
Cherry tomatoes
Pole beans
Hot peppers
Tomatillos
Husk cherries

Strawberries are done! Hornets have moved in. I think they are eating the larvae of the spotted wing drosophila. We hope to plow them in early this coming week. Best to stay clear of them (the strawberries and the hornets) until we do.

Week of September 8
Potatoes. Purple potatoes! These are a variety called “Peter Wilcox”
Carrots
Onions
Zuchinni, cucumbers, eggplant, peppers
Lettuce
Cooking greens: bok choy, collard greens, Swiss chard
Heirloom tomatoes. Japanse Black Trifele, Brandywine, Striped German, Valencia
Hybrid tomatoes. Big Beef, Pink Beauty, Sunkist, Mt Magic

Pick Your Own
Pole beans may be ready to pick
Cherry tomatoes
Strawberries. Who knew these little beauties could produce so long?

Week of September 1
Carrots. Here are some really terrific carrot recipes to get you excited about carrots. Tasty, easy, quick! What could be better??
Onions, more Ailsa Craig
Eggplant. Baba Ganoush recipe from Sarah, one of our Friday shopkeepers. Thai Spicy Eggplant with Basil from Mary Ellen, a Moraine shareholder
Zucchini
Yellow summer squash and patty pan summer squash
Bell Peppers
Cucumbers
Sweet Carmen peppers
Lettuce
Baby bok choy. Pretty sure I’ve shared this Stir-Fried Sesame Baby Bok Choy recipe with you. It’s one of my favorites.
Tomatoes. Red slicers and heirloom varieties

Pick Your Own
The strawberries bounced back and are still going strong! Wow! Please pick just one pint of strawberries from the beds labeled “pick here”. We move these signs each farm share day – just trying to make sure everyone gets a little sweetness.

Cherry tomatoes. We are growing three varieties of cherry toms: sungold (they are orange when ripe), black cherry (dark maroon color) and jasper (small red gems).

Tomatillos and husk cherries are not plentiful this season. Sorry! Please just pick a few.

Week of August 25
Tomatoes. Red slicers.
Onions. Ailsa Craig variety, not for storage so use them up this week.
Carrots
Cucumbers
Zucchini and summer squash
Peppers, sweet and bell
Eggplant, Italian and Asian varieties
Watermelon
Lettuce
Swiss chard

Pick your own will include:
Cherry tomatoes, sungold (orange) and black cherry (deep red)
Strawberries? Not sure about these, the cold nights have really slowed them down. We may be at the end of a good strawberry season!

Week of August 18
Tomatoes! Our red slicers are in!
Carrots or Beets
Eggplant, Asian and Italian. Greek Caponata recipe from Tuesday shopkeeper Andrea uses eggplant, zucchini or summer squash, onion, potatoes and tomatoes!
Cucumbers, we should have small, tender pickling cukes as well as slicers. Here’s a recipe for Bread and Butter Pickles that comes highly recommended by our farm crew.
Zucchini and Patty Pan summer squash
Potatoes
Herb choice: dill and cilantro
Our watermelon may be ready for harvest this week.

Pick Your Own will include:
Cherry tomatoes

Week of August 11
Where are the tomatoes. We’ve tons of them planted – you drive by the heirlooms as you enter the farm — you can see that they look great. But they’ve not ripen up yet. Cold nights (high 50’s, low 60’s) have probably slowed them down. All we can say is that we, too, are eagerly waiting for some tasty slicers!
Lettuce or Lettuce Mix
Carrots
Potatoes, red gold (red)
and early Ohio (white)
Onions,
more Red Long of Tropea
Eggplant,
Italian and Asian varieties
Cucumbers, Summer Squash
and Zucchini
Herb Choice: dill, cilantro

Pick Your Own will include:
Herbs: lemon basil and cilantro
Strawberries
Cherry tomatoes
Week of August 4
Lettuce and/or Lettuce Mix
Carrots
Zucchini, Summer Squash and Cucumbers. Zucchini Rice Gratin. Our yellow and green summer squash works just as well as our green zucchini in this.
Eggplant and Bell Peppers
Onions, Red Long of Tropea variety
Herb Choice. We are so sorry, but it looks like our regular basil has succumbed to powdery mildew, so it’s extremely unlikely we will have regular basil for you the rest of the season. Herb choice will include parsley, sage, thyme, possibly Thai basil, lemon basils, dill and cilantro.

We expect tomatoes, corn and watermelon to be ready for harvest sometime in the next 7-10 days.

Pick Your Own will include:
Herbs: parsley, sage, Thai and lemon basils
Green Beans
A few cherry tomatoes (they are just coming in!)
Strawberries for Wednesday and Friday shareholders (Tuesday sharers pick them out last Tuesday! Not to worry, we will have strawberries through September, enough for everyone to enjoy!)

Week of July 28
Lettuce!
Lettuce mix!
Carrots
Zucchini and Summer Squash.
Remember to check this handy 12 Ways to Use Up All That Zucchini url for recipe ideas. Here’s a recipe that looks really tasty: Sauteed Zucchini with Chorizo and Lime
Cucumbers
Great in salads, cucumbers also make a nice soup: Cold Cucumber Soup with Yogurt and Dill
Eggplant, Asian and Italian
Bell Peppers
Basil
(Powdery mildew of basil has been found in Massachusetts. There is no treatment for this devastating disease and we expect our basil harvests may end in the next couple of weeks. Now is the time to make pesto!)
Herb choice: dill, cilantro, parsley, sage, thai and lemon basils
Potatoes, red gold variety

Pick Your Own Green Beans, Strawberries, Herbs

We will have some green beans and potatoes, along with Valley View Cheeses, Appleton milk and yogurt in the Farm Store for purchase this week.

Week of July 21
Carrots
Zucchini
Cucumbers
Summer Squash
Asian Eggplant, some Italian Eggplant
Basil Another big bunch. Now is the time to make pesto!
Herb choice: looks like the next planting of cilantro and dill are ready for harvest. Choice may also include thai and lemon basil.
Onions This variety is called Red Long of Tropea
Potatoes These are small, tender new potatoes. Varieties are Red Gold and Early Ohio.
Lettuce Sadly, our lettuce is taking its sweet time maturing. Happily, Appleton Farm CSA has an abundance of lettuce and are sharing their bounty with us this week. (p.s. no lettuce from Appleton!)
Pick Your Own includes green beans (I think they’ll be ready by Tuesday!) and a small bunch of herbs.

Week of July 14
Our summer leafy greens (lettuce, lettuce mix, Swiss chard) are taking a rest this week there will be none of these in your farm share. Rain delayed the planting of lettuces meant for this week and our Swiss chard has been challenged by leaf miner, grasses and the short reach of the overhead irrigation system. We’ll be back on track next week.
Carrots. Here are two easy recipes Carrot Raisin Salad and Carrot Ginger Soup.
Summer squash. This is a delicious yellow and green variety called Zypher.
Zucchini. Our zukes have just started to come in. These are a variety called Dunja.
Cucumbers. Just starting to produce, so there will be a limited number in the share this week.
Asian eggplant. Miso Glazed Eggplant: I had this (or something very similar) at a Japanese restaurant this past weekend. Looking forward to making it with Moraine eggplant. Our eggplant are just starting to produce, so there will be a limited number in the share this week.
Basil. Consider combining your regular basil bunch with a bunch of pick your own lemon basil to make pesto.
Herb choice: thai basil, lemon basil, sage or parsley
Scallions
Pick Your Own: sugar snap peas, bunch of herbs, choose from thai basil, lemon basil, sage or parsley

Week of July 7
Choice of two: kale, chard, cabbage, radicchio, celery
Lettuce
Herb: Basil!
Carrots
Summer squash: yellow and green variety called ‘zypher’ and green zucchini
Scallions, bunch of babies
Pick Your Own: sugar snap peas, bunch of herbs (choose from thai or lemon basil, sage, parsley)

Week Of June 30 – Happy Independence Day!
Lettuce
Carrots. Carrot green pesto, anyone?
Beets
Celery
Swiss chard. Chard & Feta Tart is great with salad. This One Pot Chicken and Rice recipes uses chard, carrots and the last of any green garlic you may have.
Red Russian kale
Radicchio. Add this red leafy vegetable to salads. For something really different try Grilled Radicchio Salad with Sherry-Mustard Dressing.
Herb Choice: dill, cilantro, parsley, thyme, sage
Cabbage, smooth or savoy
Pick-Your-Own: sugar snap peas

In the Farm Shop this week
-Valley View Cheeses
-Moraine-grown veggies
-Baer’s Best Beans
-Tomten Honey

Week of June 23
CarrotsFirst carrots of the season! These are a sweet, slender variety called Mokum.
Beets
These small beauties will be deliciously sweet thanks to the absence of rain the last few weeks. The greens are delicious lightly sauteed in olive oil with a bit of garlic.
Lettuce and Lettuce Mix
Salad Turnips Here’s a link to an article about these turnips (also known as Japanese turnips) the article includes links to several recipes that look good.
Herb Choice: Dill, cilantro, thyme, parsley, sage
Greens Choice: possibly radicchio, Swiss chard, red Russian kale
Green Garlic and Garlic Scapes Last green garlic of the season. Did anyone try the Spring Garlic Fried Eggs recipe? I used all 5 stalks of green garlic (the white bulb and an inch of the green stem nearest the bulb) and no scallions. Delicious!

Spring Garlic Fried Eggs
Author: The Crepes of Wrath

Ingredients
• 2 eggs
• 1 tablespoon unsalted butter
• 1 large stalk spring garlic, thinly sliced
• 2 scallions, thinly sliced
• red pepper flakes, for garnish
• ground black pepper, for garnish

Instructions
1. Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
2. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

Week of June 16
Lettuce Lots of lettuce in the share this week. We planted succession crops of lettuce, but Mother Nature’s cool, then hot temps, matured the lettuce all at once. May I suggest that you cook some of it! This season’s favorite salad in my household is Luang Prabang Fusion Salad. This Lettuce Soup recipe received rave reviews from our shareholders a few weeks ago. Use green garlic instead of garlic in it.
Lettuce mix
Kale We hadn’t planned on putting much kale in the share this year – so many CSA jokes about too much kale – but you all keep asking for it. So, here it is – Red Russian kale.
Napa cabbage
Herb choiceLooks like dill, thyme, parsley, sage, maybe some cilantro will be the choices this week
Green Garlic This is immature garlic, Red Russian hardneck variety. Use it like garlic. Green Garlic Soup. Spring Garlic Fried Eggs.
Kohlrabi This is the purple bulb in your farm share this week. I like to peel it, cut it into wedges and eat it raw. Also delicious: Kohlrabi Fritters.
Radishes and Salad turnips This might be the last of them until fall.

Week of June 9
Lettuce More terrific salad mix. We’re hoping that our beautiful red bibb lettuce heads up if it does, expect to see a head of this in your share, too.
Arugula Consider making a small batch of arugula pesto this week. Apprentice Henry shared a recipe for this treat on the blackboard in the Farm Shop.
Cooking Green Choice: Mizuna, Red Russian Kale or Red Mustard. Looking for a new way to use kale? This recipe for Kale & Quinoa Patties looks tasty. This Feta Tart recipe would work well with kale, too.
Radishes
Salad Turnips I think these are best eaten raw, sliced into salads or just popped into your mouth on the drive home from the farm. T hey can also be roasted and dressed. The greens are edible sautee in olive oil with a bit of garlic.
Herb Choice: Dill, Cilantro or Parsley

Week of June 2
Lettuce We are trying a new-to-us salad mix this week. It is a pretty combination of red and green lettuce leaves. Check out apprentice Henry’s salad dressing recipe in the Farm Shop if you are looking for a new way to dress up lettuce.
Cooking Green choice: Mizuna, Broccoli Rabe or Turnip Greens. All of these ‘cooking greens’ are tender enough to be eaten raw. The rabe and turnip greens are good sauteed in a bit of olive oil, seasoned with salt, pepper, red pepper flakes.
Arugula
Spinach This is probably the last week for spinach in the farm share – this cool weather crop does not thrive in warm temperatures. Eat it raw in salad, slightly wilted in Wilted Spinach Salad with Warm Feta Dressing, or gently steamed.
Scallions Here’s a great savory way to use scallions – Scallion Pancakes!
Radishes We’ve got a bonanza of radishes this week – red round, french breakfast AND shunkyo semi-long. A real plus for all you radish lovers, and an opportunity for adventure for the not-yet-converted! Yes, you can eat them raw, but for something different, try pickling them! Friday shopkeeper, Sarah T., is a pickling genius – see if you can get her to reveal her favorite pickled radish recipe. And don’t forget last week’s Radishes in Browned Butter recipe (below).
Baby Red Choy

Week of May 26
Lettuce I eat my lettuce as salad, with Valley View feta and a few thinly sliced radishes. If you’re more adventurous, you could try Lettuce Soup. It uses scallions and lettuce.
Arugula If you can keep from eating this proof-of-spring green on the way home from your farm share pick up, eat it in a lightly dressed salad.
Scallions Always good sprinkled on top of a salad, but also tasty in this Savory Cheese and Scallion Scone recipe or this Linguine with Creamy Scallion Pesto.
Spinach Spinach, Green Onion and Smoked Gouda Quiche
Mizuna and Tatsoi Eat raw in a salad, stir fry with any left over bok choy, or serve slightly wilted under baked fish.
Radishes Not a raw radish lover? Give this a try: Radishes in Browned Butter.
Kale I never get tired of a good kale salad, especially with peanut dressing. Or this Martha Stewart Chicken and Kale Casserole is pretty darn tasty.

Week of May 19
Baby Bok Choy
Scallions
Baby Lettuce heads
Greens Choice: Kale, Mizuna, Red Mustard
Spinach
–use any of the above greens in Eggs Vinaigrette Toast
Pea tendrils
Potted herb: parsley or sage

Week of May 12
Baby bok choy
Scallions
Mizuna
Tatsoi
Red mustard
Spinach


6. Morton’s The Steakhouse

Overall Score: 92.53

Steak: Both steaks were about 2 inches thick, which made for a hearty rib-eye but a paltry filet. The latter comes with creamed spinach and salad. Scores: filet (12 oz., $48) 92, bone-in rib-eye (22 oz., $52) 97

Wine sell: Our server was clueless, but he immediately ran for the sommelier. He calculated our scenario rather quickly into a Parallele 45 Côtes du Rhône 2007. “It’s a third-run grape and is less expensive than other wines produced in that area,” he said. He took our $75 budget and turned it into a $50 bottle of grocery-store wine. 85

Shrimp: Three “colossal Thai shrimp” are normally served, but we, and the other tables we could see, received four. “Kitchen’s feeling generous,” said the server. (U-6-8, $20.50) 95

Salads: Choices are basic steakhouse standards, but their idea of a wedge is a “center-sliced” cut of iceberg topped with blue cheese crumbles, bacon, diced tomatoes, and hard-boiled egg. Pretty, but not as crunchy as I like. Beefsteak tomatoes in February were not the right choice. 80

Vegetables: Hurray for the creamed spinach. You could actually detect the earthy mineral taste of the greens under the thin cream sauce. We also enjoyed the sautéed small button mushrooms served in a beefy broth. 93

Potatoes: The Lyonnaise potatoes should come with a defibrillator. They are baked and sautéed in bacon grease with thinly sliced onions. 92

Dessert: The souffles might be Morton’s signature dessert, but we found the Grand Marnier version bland. We pushed it aside for “Morton’s legendary” hot chocolate cake with the hot fudge center and vanilla bean ice cream. 92

Ambiance: Morton’s has moved into some fancy digs in Uptown. The new interior is a throwback to the original Morton’s in Chicago but slightly more contemporary. Warm woods, exposed brick walls, and an open kitchen create a much sexier place for the power brokers in suits to hang. 93


Save my risotto!

I bought some Radicchio at the farmer's market. Actually, i can't even tell you what kind. When I googled for recipes, it doesn't look like any of them. It's just green, kinda looks like a really, green, really tough head of romaine.

Anyhow, i found a recipe for risotto that said the creamy risotto was a good foil for the bitterness of the green. So last night I sweated onions, added the thinly sliced radicchio, sauteed for a while, then added the arborio, then the juice of 2 lemons, and started cooking it using the standard method and the last of homemade chicken stock.

My plan was to get it almost ready last night so that tonight I could just finish it up w/ maybe a bit more stock and then add the cheese.

Well. preliminary tasting indicates it tastes like hell. The bitterness of the green is not offset at all. Any ideas of what to do/add to fix this mess?


Cooks, Books, and Friends

Confession: I am somewhat of a groupie of female chefs.

I don’t mean I’m a follower of gimmicky Iron-Chef type female chefs prone to speed-chopping, foams, and gastriques. I mean female chefs who honor their local ingredients and local cuisines with simple, solid good cooking. Chefs who’ve carved out niches for themselves in a world long-dominated by their male counterparts.

Once I talked my husband into an eight-hour road trip to Atlanta to eat at Anne Quatrano’s Bacchanalia. The meal was well worth the drive, but when I saw the chef hurrying back into her kitchen, I felt like I had caught a glimpse of royalty.

When Odessa Piper, a chef in the Alice Waters tradition and then chef-owner of L’Etoile in Madison, Wisconsin, visited my table, I was so star-struck, I could barely ask for her autograph on my menu.

I recently attended a graduation ceremony at Loyola University where Leah Chase, chef and owner of Dooky Chase’s in New Orleans, received an honorary Ph.D. To me, it seemed perfectly appropriate that she was sharing the stage with Gov. Bobby Jindal and jazz legend Herbie Hancock.

And at least once a year, we make a pilgrimage to my personal Lourdes of restaurants, Susan Spicer’s Bayona on Dauphine Street in the French Quarter.

The first meal we savored there was shortly after its opening in 1990, and every meal we’ve eaten there since then has been memorable. I can still perfectly bring to my mind and taste buds a dessert that consisted of a trio of confections each flavored with lemon and a different herb.

So when Spicer’s cookbook Crescent City Cooking came out in 2007, I couldn’t wait to revisit some of those meals. There in its pages are some of the entrées we’ve enjoyed at Bayona, such as her Grilled Shrimp with Black Bean Cakes and Coriander Sauce and her Sautéed Sweetbreads with Sherry-Mustard Butter.

But there are also some dishes new to me, simple recipes that showcase the ingredients, not the chef or her dazzling technique. As crazy as it sounds, Spicer’s Slow-Scrambled Eggs are a revelation of simplicity, taste and texture.

Often when we dine at Bayona, Susan Spicer passes through the dining room greeting regular customers. And although we certainly don’t qualify as regulars, sometimes I catch her eye, and we smile and nod at each other. Then I usually make a joke to my husband about having said hello to my “old friend” Susan, but secretly I always wish it were the truth.

Happily, my friendship with Laurie Lynn Drummond is not a figment of my imagination. It is, however, rooted in many ways in food and books.

In the fall of 1989, I was newly transplanted to Baton Rouge, newly employed as a part-time English instructor at LSU, mother to a six-month-old daughter, and feverishly trying to complete my dissertation.

Most Saturdays and Sundays, my husband took care of our daughter while I worked on my dissertation which meant, in those pre-Starbucks, pre-laptop days, writing in longhand at a table at Highland Coffees, the new and first true coffee shop in Baton Rouge.

After spending several weekends at Highland Coffees, I began to recognize the regulars, in particular one woman whom I had also seen in the English Department. Emboldened by a couple of cappuccinos, I introduced myself, and the rest, as they say, is history.

Laurie, an ex-cop who was then completing her MFA in fiction at LSU, and I became fast friends. We soon found we had more in common than writing and grading student essays. We loved books, art, movies, and, of course, cooking.

How could I not be friends with a person who, shortly after we met, brought me an elegant home-made lunch of bread, salad, and the most wonderful spaghetti with vodka-tomato sauce which I reheated in the coffee shop microwave and gulped down.

On weekends, we’d work dutifully at our respective tables for hours, and then, as if on cue, join each other for a brief respite to compare our progress, or lack thereof, on our projects. Sometimes during the school week, we’d play hooky from our office hours to catch a movie or go clothes shopping at the old downtown Maison Blanche store.

And, of course, we shared many meals, some cooked by me, some cooked by Laurie.

When Laurie’s collection of short stories, Anything You Say Can and Will Be Used Against You, came out to glowing reviews in 2004, I couldn’t wait to peer into the life she had lived as a Baton Rouge police officer, and I couldn’t wait to savor in full the writing talent I had tasted when she had allowed me to read early story drafts.

And, oh, what a talent! Each of her five female police officer protagonists are deftly drawn with authenticity and complexity, and the plots of the ten stories are gritty and poignant at the same time.

When Laurie moved to Austin, Texas, and then to Eugene, Oregon, I missed her deeply. And, not being the best correspondent or phone conversationalist, I worried that our season of friendship was over. However, I’ve happily learned over the years that with true friends, time and distance really don’t take much of a toll. Not only can you can pick up where you left off, but you also bring more “to the table” in terms of ideas and experiences to share.

So when my longtime and long-gone friend Laurie sat down at my table for dinner during her visit to Baton Rouge a few weeks ago, it seemed only natural that I would ask my “friend” Susan to cook for us--at least metaphorically.

Following is the menu, “we” served Laurie. (Hey, a girl can dream!)

I like the sort of French idea of serving “nibbles” before dinner, instead of full-fledged, and often heavy, appetizers. I served the pecans and cheese wafers with some marinated olives.

Spicer Pecans

Source: It may be sacrilegious, but this recipe is an adaptation of Spicer’s Cajun-spiced Pecans. I increased the amount of pecan halves (less buttery) and added the chili powder for a bit more “kick.”

These are great on salads and make a nice Christmas gift.

Yield: 1½ cups (can be doubled)

1 T. butter
1½ c. pecan halves
2 T. sugar
2 tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. cayenne pepper
½ tsp. chili powder

Preheat oven to 325°. Melt the butter in a large frying pan. Stir in the nuts to coat. Stir in the other ingredients. Spread the nuts on a large baking sheet lightly sprayed with vegetable oil spray. Bake 7-10 minutes. Cool nuts on paper towels. Store the nuts in an airtight container. (During high humidity, I store them in the refrigerator.)

Cheese Wafers

Source: There are lots of versions of this sort of recipe out there, including a parmesan and thyme version in Ina Garten’s new cookbook Back to Basics. This one I got from my mother-in-law Ruth.

Yield: approximately 2 dozen wafers (can be doubled)

1 c. butter or margarine, softened
8-oz. block sharp Cheddar cheese, shredded
2 c. flour
¼ tsp. salt
½ to 1 tsp. cayenne pepper (I use the full amount)
1 c. finely chopped walnuts or pecans

Beat butter and shredded Cheddar cheese at medium speed with an electric mixer until blended add remaining ingredients, beating until blended. Cover dough and chill 2 hours.

Shape dough into 8-inch logs approximately 1½-inch in diameter. (I had 3 logs.) Wrap in plastic wrap. Chill at least 2 hours.

Cut each log into ½-inch-thick slices and place 2 inches apart on an ungreased baking sheet. Bake at 375° for 11-13 minutes. Remove to wire racks to cool.

(You may freeze the logs up to 1 week. Let dough stand 15 minutes before slicing into wafers bake wafers as directed.)

Balsamic Vinaigrette

This is the salad dressing used on the Bayona House Salad. For Laurie, I served a simple salad of baby greens, chopped scallions, halved grape tomatoes, and a sprinkling of salted sunflower kernels.

Source: Susan Spicer’s Crescent City Cooking

2 T. balsamic vinegar
2T. apple cider vinegar
1 T. plus 1 tsp. Dijon mustard
1 T. honey
¾ c. olive oil
1 T. fresh lemon juice
salt and pepper

Whisk together the vinegars, mustard, and honey in a small bowl, then gradually whisk in the olive oil. Taste the dressing and finish by adding the lemon juice, salt, and pepper to taste.

Shrimp or Crayfish Clemenceau

I first tried Shrimp Clemenceau at Feelings Café in New Orleans, and I loved it! I’m assuming Spicer uses “crayfish” instead of “crawfish,” the more common term in Louisiana, to communicate to a broader, i.e. “Yankee,” audience.

Source: Susan Spicer’s Crescent City Cooking

1 cup diced potatoes (about ½-inch dice)
salt
3 T. olive oil
5 T. butter
½ pound button mushrooms, quartered
1 pound shrimp (16-20 count), peeled and deveined, or 1 pound crayfish tails
2 c. peas (frozen or fresh)
pepper
hot sauce
1 med. shallot, finely diced
¼ c. white whine
3 T. fresh lemon juice
2 garlic cloves, minced
3 scallions, finely chopped

Preheat the oven to 325° F.

Place the potatoes in a small saucepan and cover with cold water add a pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife.) Drain them, rinse with cold water, and cool. Pat the dice dry with paper towels. (The potatoes can be blanched in advance and held in water.)

Heat 1 T. olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 T. butter. Cook until evenly browned and crispy, and transfer to a large bowl. Keep them warm in the oven.

Return the skillet to the heat (no need to clean), pour in the remaining 2 T. olive oil. When the oil is hot, add the mushrooms and cook, stirring until they are lightly browned and crispy. Add the mushrooms to the potatoes. Add the shrimp or crayfish tails to the skillet and cook a few more minutes. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes. Toss mixture to combine and return to oven to keep warm.

Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits. Bring to a boil and reduce to about 4 T. of liquid. Stir in the garlic, then whisk in the remaining 3 T. butter, a little a t a time, to make a creamy sauce. Season with salt, pepper, and hot sauce.

Pour the sauce over the shrimp, sprinkle with stallions and serve immediately.

Chocolate Mousse

For this recipe, see "The Thais that Bind in Rhinelander." However, I didn’t have any brandy so I substituted rum and also sprinkled some crushed candy canes on the whipped cream for a seasonal touch.


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