Produce Library

Bok Choy Stir Fry

Monday, September 6th, 2010

Adapted from steamykitchen.com

INGREDIENTS

2 to 4 heads of baby bok choy (1 1/2 pounds total)
1 1/2 tablespoons canola, vegetable, or peanut oil
1–2 cloves garlic, peeled and finely minced
1 teaspoon fresh ginger, grated or minced
3 tablespoons broth or water (or 2 tablespoons broth or water + 1 tablespoon wine)
Salt to taste
1 teaspoon tamari (soy sauce)
1/2 teaspoon sesame oil

PREPARATION

Trim off the stem of the baby bok choy (note: don’t trim too much—just the end). This will ensure that the bok choy cooks evenly.
Separate the leaves, keeping the tender centers intact, and rinse well under running water. Set aside in a colander or rack to drain well.
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds.
Pour in liquid (broth, water, or wine). Immediately cover and let cook for 1 minute.
Season with tamari and drizzle vegetables with a bit of sesame oil.
Serve as a refreshing side or a main dish over prepared brown rice or other favorite whole grain. Serves 2–4.

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Tags: baby bok choy, bok choy, garlic, ginger, west, west recipes
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Citrus Collards with Raisins

Monday, September 6th, 2010

Recipe by Bryant Terry, from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine (Da Capo Press, 2009)

INGREDIENTS

2 large bunches of collard greens, stems removed, rinsed and drained
Coarse sea salt
1/3 cup fresh orange juice
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins

PREPARATION

Stacking several leaves at a time, roll the collards widthwise into a tight cylinder, and slice crosswise into thin strips (this is known as a chiffonade cut).
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Prepare a large bowl of ice water to cool the collards.
Remove the collards from the heat, drain, and plunge into the bowl of ice water to stop cooking and set the color of the greens. Drain by gently pressing the greens into a colander.
In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently. Add orange juice and cook for an additional 15 seconds.
Do not overcook (collards should be bright green).
Season with additional salt to taste if needed and serve immediately. Serves 4.

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Tags: collard greens, collards, east, east recipes, raisins, side dish, west, west recipes
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Late Summer Salad

Monday, September 6th, 2010

Recipe by Rebecca North, FruitGuys fruit buyer

INGREDIENTS

1 cup Austrian crescent potatoes, cut into bite-size pieces
1/4 cup Chioggia beets, scrubbed and thinly sliced
1/4 cup purple bell peppers, cored, seeded, and sliced
1/4 cup fennel, coarsely chopped
1/4 cup red onion, peeled and thinly sliced
1 cucumber, peeled and coarsely chopped
1 tomato, cored and cut into 1/4-inch pieces
1/4 cup kalamata or other Greek olives, pitted and chopped
1/2 teaspoon oregano
Juice of 1 lemon
2 tablespoons olive oil
1 garlic clove, peeled and minced
1 tablespoon apple cider vinegar
Pinch of salt and pepper
Feta cheese (optional)

PREPARATION

Pour olive oil in small dish and add garlic. While whisking, slowly add apple cider vinegar. Add salt and pepper to taste.
Steam the potatoes until they are pierced easily with a fork.
Place the prepared beets, bell pepper, fennel, red onion, cucumber, tomato, and olives into a big bowl and sprinkle with salt and oregano. Leave the bowl to stand on the side for a few minutes while the potatoes are steaming. This will allow the salt to soak into the tomato and bring out the wonderful juice, and will also allow the flavors to develop in the salad.
Just before you serve the dish, gently stir the potatoes in with the other veggies and drizzle with the garlicky olive oil and lemon juice. Sprinkle more oregano on top and add salt and pepper to taste. Serves 2–4.
Optional: top with a few tablespoons of feta cheese.

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Tags: beets, bell pepper, chioggia beets, cucumber, east, east recipes, Fennel, potatoes, purple bell peppers, Rote Erstling potatoes, Tomato
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Shaved Brussels Sprouts Salad

Monday, September 6th, 2010

Adapted from The San Francisco Ferry Plaza Farmer’s Market Cookbook
(courtesy of cuceesprouts.com)

INGREDIENTS

1/2 cup warm water
1/2 cup extra-virgin olive oil
1/4 cup parmigiano-reggiano cheese, grated
1/4 cup pecorino or romano cheese, grated
Freshly ground pepper
1 pound small Brussels sprouts, trimmed, halved, and sliced into fat slivers
Slivered toasted almonds (optional)

PREPARATION

In a bowl, stir together the warm water, olive oil, cheeses, and a few good grinds of pepper. It should be an “emulsified slurry.” If the mixture is too dry, add a little more water and oil in equal parts. The oil and water, which usually don’t mix, are held together by the grated cheese.
Add the Brussels sprouts, and toss until they’re well coated.
Add almonds (optional).
Taste and add more pepper, if you like, and serve. Serves 2–3.

Cook’s note: This salad truly depends on the quality of ingredients. I always make it with the best cheeses and olive oil. The ingredients can really make or break this salad!

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Tags: brussels sprouts, central, central recipes, cheese, salad, salads
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Garlic Broccoli Penne

Monday, September 6th, 2010

Adapted from www.vegweb.com

INGREDIENTS

1 1/2 cups dry whole wheat penne pasta
2 cups broccoli florets
1 green pepper, cored, seeded, and chopped
8 cloves garlic, crushed
1 teaspoon red pepper flakes
1/2 teaspoon sea salt
3 tablespoons olive oil
1/4 cup fresh parsley, finely chopped

PREPARATION

Prepare penne according to the instructions on the container and drain.
While the pasta cools, steam broccoli and green pepper until just tender.
In a large frying pan, sauté garlic in olive oil until fragrant and remove from heat. Stir in pepper flakes and salt.
Add penne, green pepper, and broccoli, stirring to coat with garlic mixture. Transfer to a warmed serving dish and sprinkle with chopped parsley. Serve immediately.
Preparation time, 15 minutes. Serves 2.

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Tags: bell pepper, broccoli, central, central recipes, garlic, green pepper, parsley, pasta, penne
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Red Eggplant and the Fainting Imam

Tuesday, August 31st, 2010

The red-orange orb in our east coast TakeHome cases this week may make your brain think “tomato” and your hands think “eggplant.” The psychology of color is fascinating. A study by psychologists at the University of Rochester found that red is an aphrodisiac color. By the way, what did you pick out of the box first? Marketers try to capture our attention with colors all the time, and so do plants. Red in nature attracts. Large bird and mammal omnivores like red fruit, as it’s easy to see. As a result, the plants with red fruit get wider seed dispersal – hence the adaptive advantage for both mammals and plants. Not red flowers though, as bees can’t see red.

The Turkish Eggplant is indeed such an attention-getting plant. It is a rare heirloom seed originally from Turkey but grown in the warm Pennsylvania soil. Eggplants are a staple of Near, Middle and Far East cuisines. There are many ways to enjoy eggplants: roasted and puréed as in Arabian Baba Ghanoush; grilled on a Persian Kebab; or paired with basil as in both Italy and Thailand.

A very popular Turkish dish is Imam Bayildi, which translates in Turkish to “the Imam fainted.” Why did the Imam (religious leader) faint? Because to braise the eggplant it took so much olive oil, it soaked up all his wife’s dowry. Or maybe he fainted from pleasure of the mingled flavors of braised eggplant, tomato, and garlic of this delightful dish.

For a lighter and healthier eggplant preparation, just peel and slice the eggplant, sprinkle liberally with salt and let sit. Rinse off the salt and pat dry. The salt draws out the moisture. Eggplants belong to the nightshade family, which includes tomatoes, peppers, and potatoes. Eggplants are rich in antioxidants and are high in dietary fiber, vitamin B1, potassium, copper, and manganese.

Preparation:
Turkish eggplants are small enough to cut in half and BBQ or grill directly, or use the eggplant as a vessel for your favorite stuffing. The skin should be peeled. Drizzle with olive oil, grill, add a spritz of balsamic vinegar and a sprinkle of basil and enjoy.

Storage:
Eggplant is fragile and should be refrigerated, but not in the coldest section. Use within one week.

- Heidi Lewis

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Tags: east, Eggplant, organic produce delivered, organic vegetable delivery, turkish eggplant
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Brussels Sprout Salad with Lemon Mint Vinaigrette

Monday, August 30th, 2010

Courtesy of Delilah’s Farm Report

INGREDIENTS

2 cups of Brussels sprout leaves, separated
1/2 cup finely chopped carrot
2 cups finely chopped celery
1 teaspoon canola oil
1 tablespoon finely chopped scallions or red onion
3 heirloom tomatoes, cored and cut crosswise into 1/4-inch slices

Lemon Mint Vinaigrette:
Zest of 1 lemon
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon finely chopped mint
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

PREPARATION

Bring 4 cups of water to a boil in a large sauce pan with 1/2 teaspoon salt. Add Brussels sprouts leaves and blanche (boil briefly) for about 30 seconds. Immediately strain and put in ice water to stop cooking.
Sauté the celery and carrot in the canola oil, preferably in a non-stick pan, for about 1 minute to barely soften. Remove from heat.
Prepare vinaigrette. Whisk all ingredients together to blend well.
Toss the celery, carrots, and Brussels sprouts with vinaigrette to coat lightly. Serve on a bed of sliced heirloom tomatoes drizzled with a little of the vinaigrette. Serves 3–4.

Optional addition: Blanche yellow beans (cut into large bite-size pieces) in salted water. Shock in an ice water bath to stop cooking and add to this salad.

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Tags: brussels sprouts, celery, Heirloom Tomatoes, lemon mint vinaigrette, salad, tomatoes, west, west recipes
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Oven Roasted Beans, Carrots, and Brussels Sprouts

Monday, August 30th, 2010

Courtesy of Delilah’s Farm Report

INGREDIENTS

1/2 pound yellow wax beans, cut into 1-inch pieces
4 carrots, cut into large bite-sized pieces
1 cup Brussels sprouts, base and outside leaves removed, and cut in half
1/2 teaspoon finely chopped rosemary
2 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoons salt
Pepper to taste
1 tablespoon thyme, chopped

PREPARATION

Preheat oven to 425°F. Toss the vegetables in separate bowls with approximately equal portions of the olive oil, garlic, and rosemary. Sprinkle with salt and pepper.
Place the carrots and Brussels sprouts on a large baking sheet. Roast until browned, about 20 minutes, stirring once during cooking.
Place the beans on a separate baking sheet, and cook for about 12–15 minutes, stirring occasionally until tender and browned.
Toss together with the chopped thyme in a large serving bowl. Serves 2–4.

Optional Serving Suggestion: Toss roasted vegetables with 4 cups cooked pasta (fusilli or penne) and a little olive oil to coat. Sprinkle with parmesan cheese.

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Tags: beans, brussels sprouts, carrots, west, west recipes, yellow wax beans
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Fruit Salad with Honey Lavender Dressing

Monday, August 30th, 2010

Courtesy of Delilah’s Farm Report

INGREDIENTS

4 cups mixed fruit, cut into large bite-sized pieces. If using apples or pears, toss with a bit of lemon juice to keep them from turning brown.
1/2 cup plain yogurt (I prefer Greek style, but you can use regular or fat free)
2 tablespoons honey
1/2 teaspoon vanilla
1/2 to 1 teaspoon finely chopped lavender (to taste)
1/4 teaspoon salt

PREPARATION

Whisk together and toss with fruit. Serves 4.

Alternate: Top with chopped nuts, coconut, or granola.

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Tags: fruit, fruit salad, honey, honey lavender dressing, salad, vanilla, west, west recipes
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Succotash with Barley & Cherry Tomatoes

Monday, August 30th, 2010

Courtesy of Delilah’s Farm Report

INGREDIENTS

2 cups chicken broth (or vegetable broth or water)
1 cup barley
1 cup trimmed and chopped yellow Romano beans
1 cup corn, cut from the cob
1/2 medium red onion, diced
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup cherry tomatoes, cut in half

PREPARATION

Bring broth (or water) to boil. Add 1 teaspoon salt and 1 cup barley. Bring back to a boil then reduce heat to a mild simmer and cover. Cook for about 30 minutes until tender but not mushy. Remove from heat and let sit covered for 10 minutes more.
Bring 2 cups of water to boil in a medium sauce pan. Add Romano beans and simmer for about 3 minutes. They should be just barely tender. Strain and put in ice water to stop cooking process, then drain.
Heat olive oil in a large frying pan over medium heat. Sauté onion for about 2 minutes, until soft. Add garlic and cook for one more minute. Add yellow beans and corn and sauté for about 4 minutes. Add barley and heat through. Toss with the cherry tomatoes. Serves 4.

Alternate: This is really good as-is, but you can add chopped fresh herbs such as basil, mint, thyme, parsley, or oregano to change it up. Oregano and mint go well with a bit of crumbled feta added. Basil and parsley make it a great side dish for Italian-style chicken or fish. You can also add cilantro and diced avocado for a Mexican flavor.

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Tags: barley, cherry tomatoes, corn, east, east recipes, fresh herbs, succotash, yellow beans, yellow romano beans
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The FruitGuys

Produce Library

Bok Choy Stir Fry

Citrus Collards with Raisins

Late Summer Salad

Shaved Brussels Sprouts Salad

Garlic Broccoli Penne

Red Eggplant and the Fainting Imam

Brussels Sprout Salad with Lemon Mint Vinaigrette

Oven Roasted Beans, Carrots, and Brussels Sprouts

Fruit Salad with Honey Lavender Dressing

Succotash with Barley & Cherry Tomatoes

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