Posts Tagged ‘basil’

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.

1-IMG_5680

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 Four

swiss chardI love those BIG bunches of greens!  So so healthy for you.  And isn’t that colorful chard gorgeous?  In our share this week:

  • swiss chard
  • beets
  • kale
  • cucumbers
  • basil

If you are wondering what to do with the giant bunches of greens we are getting, try what I’ve been doing for the past few weeks.  I take all my greens (kale, collards, beet greens), rinse them, then saute them all together in a large pot with olive oil till tender; this really reduces their volume.  I then let them cool a bit, add the other ingredients called for in this Kale Salad recipe, and put it all in a container in the fridge.  Then, over the coming week, it’s easy to add a bit of this mixture each day atop Tortilla Pizza, in any type of stir-fry, into burritos or sandwich wraps,  and over pasta.  The big advantage is that you wash, cook, and prepare it once and then you’re done, plus it frees up space in your veggie drawer.

If you know you won’t get to the cooked-down greens this week, just cook them down, let them cool, then throw them in a freezer bag.  They’ll be waiting for you in the fall or winter.

(Top image courtesy of flickr)

CSA Share for 2012 Week Thirteen

Our farm’s animals seem to be giving our farmers a good workout lately with their escape antics!  I’m glad our farmers go to the trouble to have them, though; when my kids were younger, they loved seeing all the farm animals up close and personal.

In our share this week:

  • basil
  • kale
  • onions
  • green beans
  • potatoes
  • green peppers

For those of you with young kids who are looking for simple “what to do” ideas (that don’t involve video games, that is!), check out this site that has printable farm animal activities, including lots of mazes as well as word searches, dot-to-dots, and word scrambles.  I also found these farm animal games, many of which use standard playing card decks.

After the kids work up an appetite playing all those games, try out this Boboli Pizza Crust clone recipe.  We tried it this weekend and it turned out great.  It’s the perfect crust to top with all our farm veggies (basil, onions, green peppers), and of course sliced fresh mozzarella.  We used no sauce at all; a fantastic oil and garlic concoction that my husband made was all the base it needed.  Try mixing in some shredded parmesan cheese right into the dough and see how that turns out.

(Top image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Twelve

Let’s reminisce a bit this week, looking back at some old farm newsletters for recipes and inspiration.  But first, in our share this week:

  • garlic
  • onions
  • potatoes
  • peppers
  • broccoli
  • collard greens
  • basil
  • corn
  • apples

It’s fun to see what the farm was up to during Week 12 of years gone by.    Just last year, Week 12 of 2011 brought writings of Hurricane Irene; thank goodness this year’s weather has been much quieter.  In contrast, going all the way back to Week 12 of 2005, there was talk of the drought!  Each year of farming seems to develop its own personality.

Don’t forget to use the search feature on our farm’s website, through which you can find recipes from years gone by.  I’ve got you started below:

Collards:  Try a collards soup recipe and also a collards and rice recipe from our Week 3 of 2012 newsletter, and look to our Week 8 of 2005 newsletter for a list of ideas for sauteed greens.  But really, my favorite recipe for greens is from page one of our Week 8 of 2011 newsletter, where our farmer explains how to make a warm BLT pasta salad…mmmmm, delicious. (Just substitute your collards for the called-for arugula.)

Potatoes:  You can find main dish recipes in our Week 16 of 2004 newsletter, and our Week 15 of 2010 newsletter has a delicious-sounding Zuppa Toscana recipe.

Peppers:  Our recent Week 10 of 2012 newsletter has a recipe that I haven’t tried yet and uses five of this week’s veggies:  Relish of Peppers, Onions, Tomatoes, Garlic, and Basil.  Then try another main dish, Smothered Pork Chops that calls for a lot of peppers, given in our Week 17 of 2008 newsletter.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Eleven

Now that we’re getting bagfuls and bagfuls of veggies, it might help some of you to read my post from last year which gives a quick tip on how to stay on top of it all.  In our share this week (another BIG week):

  • basil
  • greens (collards, kale)
  • beets
  •  broccoli
  • tomatoes
  • potatoes
  • peppers
  • Tropea onions
  • green beans
  • corn

Another tip to avoiding veggie waste this week is to hit first the veggies that won’t last long, or won’t stay fresh long, such as the green beans and corn.  Then over the next few days eat up or freeze your greens, broccoli, and bell peppers.  Then you can store the beets and potatoes for a much longer time.

For those of you who had a chance to grab some of the eggplant extras, give baba ghanouj a try (see my previous post).  I’m sure you still have some farm garlic leftover to use in this recipe.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Ten

The pickup list sure is looooong this week.  Such variety!  And the peaches and apples are an extra-special treat.  In our share this week:

  • garlic
  • basil
  • tomatoes
  • green peppers
  • white onions
  • broccoli
  • greens (kale, swiss chard, or collards)
  • eggplant
  • cucumbers
  • carrots
  • potatoes
  • peaches
  • apples
  • hot peppers

Green peppers galore!  I’m glad to see them since I love simply dicing them up and freezing for use atop our winter pizzas.  To use them now, though, Rachael Ray’s Green Pepper and Tomato Salad sounds refreshing.

Those white onions look interesting, so I needed to find out more about them over at onions-usa.org.  Frankly, I use all types of onions interchangeably with no thought to each one’s nuances, so the info on each type’s best usage will be particularly helpful in my efforts to change my onion-usage ways.  Be sure also to click the History of Onions link and the Onion Health Research link at this website.


(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Nine

With all this lovely basil we’re getting, don’t forget to keep making that basil pesto and then freezing it.  You’ll be happy you did come wintertime.  In our share this week:

  • basil
  • swiss chard
  • cucumbers
  • bell pepper
  • kohlrabi
  • beets
  • potatoes
  • corn
  • tomato

I thought a mid-summer collection of recipes for this week’s veggies would be helpful.  I haven’t tried any of these, so let me know what you think.  I found these over at the Mayo Clinic’s website, where they have lots of recipes and healthy living tips.

Peppers:  Pasta Salad with Mixed Vegetables.  This recipe calls for several of our farmshare veggies including garlic, onions, zucchini, and basil.  You could even throw in some of the sweet corn.  It calls for green and red bell peppers, but you could omit the red bells until they start coming in.

Cucumbers:  Cucumber Pineapple Salad.  Never had these two foods together!  I wonder if it’s good…

Beets:  Beet Walnut Salad.  In addition to beets, this recipe calls for some of our greens.

Potatoes:  Potato Soup with Apples and Brie Cheese.  Save this one till later on when the weather turns a bit cooler.  Doesn’t this one sound delicious?

(Image courtesy of www.FreeDigitalPhotos.net)