Week #24
• Lettuce
• Napa cabbage
• Thyme or parsley
• Kale
• Winter squash
• Zucchini
• Cucumbers
• Tomatoes
• Cherry tomatoes
• Sweet peppers
• Hot peppers
• Onion
• Garlic
• Green beans
• Eggplant
• plums
The canning party was great success! It has never run so smoothly and we have never finished so early! I think it was thanks to amazing organization and direction from Mary Kay, Juvencio’s masterful assistance in every aspect and good planning. We had 24 participant families and we made 13 recipes and everyone went home with over 16 jars of goodies. We made plum cardamom jam, habanero (ghost too) carrot hot sauce, chipotle salsa, BBQ sauce, two chutneys, pickled peppers and much more. Many of us left with the canning bug and want to make more! Many first time canners commented on how much easier it was than they thought and want to try to make some of the recipes for themselves at home.
We are bracing for the rains. They are much needed as dust, ash and dead grass seem to dominate the landscape. Rain will help the fall crops like broccoli, cabbage and radicchio but will bring the end of tomatoes and squash. The fall shift is in the air as we wind down the last 6 weeks of the 2017 season. It is time to make salad, stews and soups. We are pulling out beds in the greenhouses and filling them with spinach, beets, radishes and other fall/winter crops.
We still need your help. There are 12 harvests left and we have few if any helpers signed up to lend a hand. Please do sign up and show up to help us Sunday or Wednesday mornings at 0700. The harvests take 3-5 hours depending on the number of helpers and the quantity of produce to harvest.
Our annual harvest festival is scheduled for October 15th and it promises to be a grand event. The party starts after our harvest that day. Please mark your calendars and bring your family to our October final event of the 2017 season. There will be a Thanksgiving harvest on November 19th/20th full of staples for your thanksgiving feast. I will have wreaths, ceramics, and other goodies for sale at both events. Time to place orders if you want something in particular. Otherwise take a look in the studio!
EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE
2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)
Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro
Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead) Cover and chill, tossing occasionally.
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
Bon Appétit
July 2002
NAPA CABBAGE SALAD
Printed from COOKS.COM
Napa cabbage
Green onions
Butter
Slivered almonds
Sesame seeds
Ramen noodles
Oil
Sugar
Vinegar
Soy sauce
Break up 1 head Napa cabbage.
Saute 1/2 cup butter, 1/2 cup slivered almonds, 1/2 cup sesame seed, 2 packages Ramen noodles (crushed) and 10 green onions. Combine with cabbage.
DRESSING:
1 c. oil
1 c. sugar
1/2 c. vinegar
2 tbsp. soy sauce
Toss and serve.
Chicken Hash with Butternut Squash and Kale
Here’s a new way to serve up nutritious veggies with protein-packed chicken. It’s tender, flavorful and simple to make. Basically a perfect meal!
This dish is great for meal prep, as it holds up well for several days in the fridge and can be easily packed in Tupperware to eat on-the-go. Enjoy!
Courtesy of RealHealthyRecipes.com
Servings: 6
Here’s what you need
• 1 butternut squash, peeled, seeded and cut into large pieces
• 1 bunch curly kale, stemmed and roughly chopped
• 1 lb boneless, skinless chicken thighs, cut into 2” pieces
• sea salt and black pepper
• 1 Tablespoon olive oil
• 1 red onion, sliced
• 1 Tablespoon fresh sage, minced
• ½ cup chicken broth
• ¼ teaspoon liquid stevia
• 1 Tablespoon Dijon mustard
Instructions
1. Bring a large pot of salted water to boil. Add the butternut squash pieces and blanch for 3 minutes, until almost cooked through.
2. Remove from heat and stir in the chopped kale. Let stand, uncovered, for 3 minutes. Drain the pot and set the veggies aside.
3. Season the chicken pieces with salt and pepper. Return the emptied pot to medium-high heat and sauté the chicken with the olive oil, until browned on all sides.
4. Add the onions and sauté for 2 minutes. Mix in the butternut squash and kale mixture and sage. Sauté for another 2 minutes.
5. In a small bowl combine the broth, stevia and Dijon. Pour over the hash and simmer until the liquid is reduced. Season with salt and pepper to taste. Enjoy!
Nutritional Analysis
217 calories, 2g fat, 12g carbohydrate, 3g sugar, 208mg sodium, 2g fiber, and 24g protein.