Archive for August, 2013

CSA Share for 2013 Week Eleven

1-ID-1007266Be sure to check out all the goodies in our farm’s freezer at pickup.  Our farmers work hard at taking care of those cows, including long hours in the hay fields, and in turn we get really good beef (and at reasonable prices).  In our share this week:

  • garlic
  • tomatoes
  • mizuna
  • kale
  • Tropea onions
  • cucumbers
  • cherry tomatoes

Love those Tropea onions!  I had never heard of them before joining the CSA.  They are incredible after they are cooked down for awhile…so, so sweet.  Read more about them in one of my previous posts.

(Image courtesy of


CSA Share for 2013 Week Ten

Looks like the farm party is going to be a little bit earlier this year than past years (end of September versus beginning of October).  This is good because my son keeps asking me when the farm party is going to be!  In our share this week:

  • lettuce
  • kale
  • mizuna
  • basil
  • green beans
  • beets
  • cucumbers
  • zucchini/summer squash
  • tomatoes
  • nectarines

Anna’s mention of pot stickers got me thinking of a fun pot sticker lunch that I make with my kids when we do have a little time to spare.  We form an assembly line where one person fills the wrappers, one seals them up, and the last person fries them in the pan.  We use either the round or square Nasoya wonton wrappers; I think there’s about 50 to a package, and my family will devour every single one in one sitting.  They are seriously good.


Homemade Pot Stickers

These pot stickers are best made with an assembly line of three people:  one to fill the wraps, one to seal the wraps, and one to fry the pot stickers.  This recipe calls for Chinese cabbage, but you could add or replace with any other chopped veggie from our share.

  • one package of Nasoya wonton wrappers, either round or square
  • 1/3 pound extra-firm tofu (or cooked pork, etc)
  • 1-1/2 cup shredded/chopped Chinese cabbage (fresh or frozen)
  • 1 tsp chopped garlic or garlic scapes
  • 1/4 cup shredded carrots
  • one small egg, lightly beaten
  • 2 tsp tamari or soy sauce
  • 1 tsp vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 Tbsp canola oil
  • fresh chopped chives, optional
  • sesame seeds, optional

Mix the tofu, cabbage, carrots, garlic, egg, soy sauce, vinegar, sesame oil, and ginger together in a bowl.  On a large cutting board, lay out the first batch of wraps.  Place 1 tsp of mixture into each wrap.  Dip finger in a bowl of water and rub one-half of the wrap, and then fold the other half over the mixture and seal by pressing the seams together.  Heat the canola oil over medium heat in a frying pan and add some of the pot stickers (as many as you can without them touching each other).  When the bottoms are browned, flip them over with a tongs and brown the other side.  Remove from pan, placing each pot sticker on a plate, and sprinkle with soy sauce, sesame seeds, and chives.  Add a little more oil to the frying pan and fry the next batch.

To stock up on pre-made pot stickers, you can prepare all the pot stickers but before frying, place on a cookie sheet, freeze, then place in a ziploc bag and return to freezer.  When you get the craving, just take a few out, fry them up, and enjoy!

CSA Share for 2013 Week Eight

4-IMG_5413I tried Anna’s pizza crust recipe in this week’s newsletter, and we loved it!  Such an easy and fun way to use pretty much any of our veggies.  In our share this week:

  • arugula
  • kale/collards
  • mizuna
  • lettuce
  • green beans
  • cucumbers
  • zucchini/summer squash
  • garlic
  • pepper
  • peaches
  • pick your own hot peppers and radishes

Anna’s pizza crust recipe is incredibly easy to make, as long as you have a BIG container because it does expand quite a bit.  I made one batch and it was enough for four pizzas which I made last night, plus some breadsticks which I made this morning.  It’s really just mixing all the ingredients in a bowl or container, putting it in the fridge, and taking out a chunk whenever you’re ready.  As Anna says, it will keep good in the fridge for at least a week.  Love that!

When I took out my portions, I added more flour to make the dough workable, then just placed them on my pans and pushed/rolled/pressed them out to fit the pan (I had to patch up some rips and thin spots).   I then spread a mixture of olive oil, crushed garlic, oregano, salt and pepper onto each crust, then topped some crusts with tomatoes/mozzerella slices/basil, and some with figs/feta/arugula (the basil and arugula was put on after they came out of the oven).  The crust is VERY light, tasty and flavorful, which I sometimes have trouble achieving with other recipes.  And, as I’ve said, it’s EASY EASY EASY!  You could also probably mix herbs and garlic right into the dough, which would make for very tasty breadsticks.