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Mushroom Penne Pasta

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound penne pasta (16 ounces) 1 1/2–2 cups mushrooms, gently washed and chopped into bite-size pieces 2 cloves garlic, minced 1 small onion, chopped 2 tablespoons olive oil or butter 2–4 tablespoons of white wine 1/8 teaspoon red pepper flakes Salt and pepper to taste Fresh [...]

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Caramelized Onion Mashed Potatoes

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1/4 cup onions, cut in 1/2-inch dice (or more to taste) 2 tablespoons olive or other vegetable oil 1/2 teaspoon sugar (optional) 2 cups potatoes (sweet or regular), in about 1-inch dice 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk or cream Butter to taste (optional) [...]

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Roasted Okra

okra

Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint (or more!) okra, sliced in 1/2 inch rounds 1/2 tablespoon Extra Virgin Olive Oil salt and pepper to taste fresh tomato, chopped (optional) PREPARATION Preheat over to 425 degrees F. Toss okra with olive oil, salt, pepper and arrange on a baking pan.  Roast 10-15 minutes [...]

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Babaganouj

baba_ganoush

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb eggplant, whole (any variety will work, but rounder varieties can be easier to use) 1/4 cup tahini 2 cloves garlic, peeled and minced 3 tablespoons extra virgin olive oil Juice of  1/2 lemon salt to taste PREPARATION Bake eggplant rubbed with EVOO at 350 F [...]

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Tomato Eggplant Spread

organic grown eggplants at sack

Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup fresh tomato (for cherry tomatoes, cut in half; for larger tomatoes, remove seeds and cut in 1-inch dice) 1 cup eggplant, peeled and cut in 1-inch dice 1/4 cup thinly sliced shallot 1 or 2 cloves garlic, minced 1 1/2 tablespoons olive oil 1 tablespoon balsamic vinegar [...]

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Homemade Bruschetta

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Courtesy of Capay Valley Farm Shop INGREDIENTS Crusty bread, sliced Garlic clove, peeled Extra Virgin Olive Oil PREPARATION Preheat oven to 375 degrees. Arrange slices on a baking sheet and place in oven. Toast until bread is slightly crispy and golden-brown, about 3 minutes. Rub the garlic clove evenly over one side of the bread, or [...]

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Corn & Pepper Pudding

Freshly cut kernels of corn from a corn cob

Recipe by FarmShares member Martha S.,  courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2  cups sharp cheddar [...]

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Roasted Winter Squash & Sweet Potato Soup

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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups peeled winter squash and/or sweet potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon olive oil 1/2 cup onion, in 1/2-inch dice 1/4 cup carrot, in 1/2-inch dice 1/4 cup celery, in 1/4-inch dice 1 clove garlic, [...]

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Warm Shaved Brussels and Apple Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup carrot, grated (optional) 2 cloves garlic, minced or very thinly sliced 1 tablespoon olive oil 2 tablespoons lemon juice or apple cider vinegar 1 [...]

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Simple Beet Salad

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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned 1/2 cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh [...]

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Oven-Roasted Garlic 2 Ways

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Recipe by The FruitGuys INGREDIENTS 1–3 heads of garlic Olive oil Method 1: Individual Cloves This method is more time-consuming up front, but cooks faster and yields more garlic. PREPARATION Break apart garlic heads. Separate cloves, and discard any loose skin, leaving “jackets,” or immediate layer of skin. Trim off tough edge (non-tapered end) of [...]

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Sowing & Growing Unique Crops

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Courtesy of Capay Valley Farm Shop Although the Capay Valley is increasingly known for it’s amazing fruit and vegetable farms, there are other projects and crops worth noting! These three made it into several local newsletters recently, along with a little Capay Valley history. Organic Indigo From Riverdog Farm We are growing a ½ acre experimental [...]

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Easy Roasted Brussels Sprouts

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Recipe by The FruitGuys INGREDIENTS Brussels sprouts Olive oil Salt and pepper Fresh crushed garlic (optional) Fresh grated Parmesan cheese (optional) PREPARATION Preheat oven to 400°F. Rinse Brussels sprouts well, remove any yellow or damaged outer leaves, trim off the base, and slice in half. Toss sprouts in a bowl with enough olive oil to [...]

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Pureed Cauliflower with Horseradish and Shallots

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 head of cauliflower, cleaned and cut into florets 1–2 shallots, minced and sautéed in olive oil until crisp 2 tablespoons olive oil, divided 1/4–1/2 teaspoon freshly grated horseradish 3/4 cup water or cooking liquid Salt to taste PREPARATION Cook florets in boiling water until just tender. Remove florets [...]

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Easy Grilled Okra

okra_cutting_board_feat

Adapted from localfoods.about.com INGREDIENTS 1–2 cups okra, stems trimmed off Olive oil or grapeseed oil Salt Lemon juice (optional) PREPARATION Prepare a gas or charcoal grill for high heat (you can also use a broiler if a grill is unavailable). Toss okra with just enough oil to coat thoroughly. Place on the grill, cover, and [...]

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Greek-Style Green Beans, Squash, and Tomatoes

Bunch of Yellow squash

Adapted from nytimes.com INGREDIENTS 1 pound fresh green beans, trimmed 2–3 crookneck or other summer squash 1–1 1/2 cups tomatoes, chopped (peels optional) 2–3 shallots, finely chopped 2 large garlic cloves, minced 1/4 cup chopped fresh mint, parsley, or dill Olive oil Salt and pepper to taste 1–2 tablespoons fresh lemon juice (optional) PREPARATION Heat [...]

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Fried Padron Peppers

Pimiento de padron

Courtesy of Capay Valley Farm Shop INGREDIENTS Padron peppers Extra Virgin Olive Oil Salt to taste PREPARATION Clean the peppers with the damp cloth and then dry them completely. Leave them intact – don’t remove the stalk.  Shallow or deep fry, a few at a time, turning them as the skin starts to puff. Once [...]

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Curried Cauliflower

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 head of cauliflower, cleaned and cut into florets 1/2 onion, peeled and chopped into small even pieces 4 tablespoons olive oil 1/4 teaspoon chili flakes 1/2 teaspoon curry powder 3 tablespoons water Salt to taste PREPARATION Heat oil in a skillet over medium heat. Add chili flakes and [...]

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Onion Marmalade

caramelised onion starter

Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2 medium onions, peeled and chopped into small, even pieces 3 cloves minced garlic 1/2 cup olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper PREPARATION Heat up a small saucepan over medium-high heat and add olive oil. Place the onions, garlic, salt, and pepper in the hot oil, [...]

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Toasted Nut & Parsley Pesto

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Recipe courtesy of Annie Main at Good Humus Produce, courtesy of Capay Valley Farm Shop INGREDIENTS 3 medium unpeeled garlic cloves 1 cup nuts: walnuts, almonds or any other nut 1/4 cup packed fresh parsley leaves, washed and dried 7 tablespoons olive oil 1/4 cup Parmesan cheese PREPARATION Toast garlic in small dry skillet over [...]

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Pasta with Tomatoes and Roasted Walnuts

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 3–4 San Marzano tomatoes 2–3 cloves garlic, minced 1/2 cup olive oil 1/4 cup walnuts, chopped and roasted Salt and pepper to taste Red pepper flakes to taste (optional) Pasta of choice, for two PREPARATION Bring a large saucepan of water to a boil; immerse tomatoes in boiling water [...]

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Roasted Plums or Pluots with Herbs

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Adapted from joythebaker.com INGREDIENTS 2–3 ripe plums or pluots, cut in half and pitted 1/2 teaspoon fresh thyme, savory, or rosemary leaves, finely chopped 1 tablespoon granulated sugar Olive oil to drizzle Salt Greek yogurt, granola (optional) PREPARATION Place a rack in the upper third of the oven and preheat to 400°F. In a small [...]

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Oven-Fried Peppers, Hot or Sweet

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2 large or 4–6 small hot or sweet peppers sliced into 1/4- to 1/2-inch rings 2 tablespoons olive oil 2–3 cloves garlic, peeled and sliced into small pieces Coarse salt to taste PREPARATION Preheat oven to 425°F. Remove stems, membrane, and seeds from peppers. (Note: seeds may be kept [...]

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Roasted Tomatoes

Roasted Cherry Tomatoes

Recipe courtesy of Delilah’s Farm INGREDIENTS 2–3 large tomatoes cut in quarters; 3–4 medium tomatoes cut in half; or 1 1/2 cups cherry tomatoes left whole 2–3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Pinch of red pepper flakes (optional) 1–2 teaspoons dried oregano, thyme, or rosemary; crumbled (fresh herbs burn and turn [...]

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Quick Summer Squash Sauté With Almonds

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Adapted from smittenkitchen.com INGREDIENTS 2 tablespoons olive oil 1 large or 2 small summer squash cut into matchsticks 2 tablespoons thinly sliced almonds Salt and freshly ground pepper Romano or parmesan cheese, shaved or thinly sliced (try a veggie peeler for this) PREPARATION Heat oil on high in a large skillet. When it is hot [...]

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Quick Summer Squash Sauté With Almonds

Zucchini

From SmittenKitchen.com, Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons thinly sliced almonds 1-2 small summer squash cut into 1/8 inch matchsticks Salt and freshly ground pepper Few ounces Romano or parmesan cheese, in thin slices – a peeler works great for this PREPARATION Heat the oil [...]

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Ratatouille’s Ratatouille

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Adapted from SmittenKitchen.com, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons Extra Virgin Olive Oil (EVOO), divided 1 small eggplant 2 medium-sized summer squash, sliced 1 sweet pepper Few sprigs fresh thyme (if available) Salt and pepper Few tablespoons soft [...]

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Panzanella (Bread Salad)

Tomato Salad

Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 loaf day-old sourdough or baguette (or other bread) 2 tomatoes, cut into 1/2 inch cubes 1/3 cup Extra Virgin Olive Oil (EVOO) 1/4 cup red wine vinegar salt and freshly ground pepper to taste 3-4 small cucumbers, cut into 1/2 inch cubes 1/2 small red onion, peeled and [...]

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Pasta with Tomatoes and Roasted Peppers

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS Pasta of choice (spaghetti, capellini, and penne all work well) 1–2 cups tomato, cut into chunks (de-seeded if desired) 1 cup roasted peppers, chopped (see box below) 3 cloves garlic, minced 1/2 cup olive oil 1/4 cup walnuts, chopped (optional) Salt and pepper to taste PREPARATION Place olive oil, [...]

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Baked Eggplant with Feta Cheese & Tomatoes

Ball eggplants

Modified from Vegetarian Cooking for Everyone by Deborah Madison,  courtesy of Capay Valley Farm Shop INGREDIENTS 1-1/2 lbs eggplant 1/3 cup extra virgin olive oil (EVOO) Salt and freshly milled pepper 4 ripe tomatoes, peeled, seeded, and chopped 2-3 ounces feta cheese 1/2 teaspoon dried oregano PREPARATION Preheat the oven to 375°F. Slice eggplant lengthwise [...]

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Sautéed Summer Squash with Sage

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Recipe courtesy of Delilah’s Farm INGREDIENTS 2–3 cups summer squash, sliced into bite-sized pieces on the diagonal, 1/4- to 1/2-inch thick 1–2 tablespoons olive oil or butter (or combo) 1 teaspoon fresh sage, very finely chopped 1/2–1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons grated Parmesan cheese (optional) PREPARATION Heat oil and/or butter in a [...]

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Spring Panzanella

bowl of Panzanella bread salad on a white background

Adapted from fullbellyfarm.com INGREDIENTS 4–6 cups of hearty Italian or French bread (preferably day old), cut into 1-inch cubes 2–3 cups broccoli, green beans, snap peas, and/or other spring veggies, cut into bite-size pieces 4–6 cups hearty greens (kale, chard, spinach), roughly chopped 2–4 cloves garlic, minced (more or less to taste) 1-1/2 cups onion, [...]

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Spinach 3 Ways!

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Popeye had the right idea. An average-size bunch of spinach (340g) contains high levels of iron, calcium, folate, dietary fiber, and vitamin C, and its levels of vitamins A and K are off the charts. However, instead of chowing down Popeye-style on spinach from a can, we suggest trying the three easy, basic recipes below [...]

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Field Trips

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NATIONAL Earth Day April 22nd CENTRAL 5K for Earth Day April 21st Chicago, IL Going Against The Grain: A DIY Fair April 15th, noon-5pm Chicago, IL Hold a Baby Lamb Enjoy Pioneer Farm Saturdays and Sundays in April, 9am-3pm Hampshire, IL WEST Cherry Blossom Festival April 14th – 22nd San Francisco, CA Capay Valley Olive [...]

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Arugula Pesto

arugula_pesto

Adapted from SimplyRecipes.com INGREDIENTS 2 cups arugula leaves 1/2 cup walnuts 1/2 cup fresh parmesan cheese 1/2 cup olive oil 4 cloves garlic 1/2 teaspoon salt Fresh pepper to taste PREPARATION Toast the walnuts in a pan over medium high heat until lightly brown. In a food processor combine arugula, salt, walnuts, and garlic, while [...]

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Kohlrabi, Mushroom, and Apple Salad with Mustard Vinaigrette

Courtesy of Delilah’s Farm Report INGREDIENTS 1 kohlrabi, peeled and julienned 1 apple, peeled and julienned 6 mushrooms, sliced 1/4 inch thick Mustard Vinaigrette 2 tablespoons lemon juice 2 tablespoons white wine vinegar 1 tablespoon honey 1 heaping tablespoon coarse grain mustard 1/4 cup olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne [...]

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