This week’s share:
Chioggia beets
carrots
cauliflower
chard
cucumber
green beans
kale
kohlrabi
lettuce
rutabaga
This is IMPORTANT:
Pickup the first week of August will be on Sunday, August 1 from noon until ? because we will be going on vacation that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.
This Past Week…
So many things are starting to show up in the garden. The eggplant is getting larger, the pepper plants are blossoming (so slowly!) and there have been two ripe tomatoes.
There have been a few squash, a few purple beans, some melons & pumpkins forming, and a sunflower opened up.
I’m having problems with the broccoli. Two weeks ago I had four heads that were the size of a baseball. This week there were just a handful of sideshoots. I’m not sure what’s happening, but keep your fingers crossed for some broccoli quick!
There is purple cauliflower in your share this week. However, I was short one, so if you didn’t get any cauliflower this week, please let me know. There are a few more coming along and I’ll make sure to get you one.
If you would like to view previous newsletters, I post them on the blog at:
columbusurbanfarm.blogspot.com
A Tip from one of our members:
“we haven't been wasting any of the veggies. Whatever doesn't get eaten or gets wilty we put into a gallon ziploc baggie in the freezer. When I have a ham bone or rotisserie chicken bones I add it to the ziploc and use the contents to make a wicked broth for soup.” I love this idea!
Swap Box
Starting next week, I will have a separate cooler labeled SWAP BOX. If there is something in your bag you don’t like, you can swap it with something someone else has placed in the box.
Recipe Section
Sauteed Chard with Parmesan from Allrecipes.com
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Nutritional Information
Spice Asian Green Beans
From the Willly Street Co-op Reader, July 2010
1 lb of green beans
1 tsp toasted sesame oil
1 tsp peanut oil
1 tsp fresh ginger, peeled & minced
1/16 tsp red pepper flakes
½ tbs soy sauce
2 tbs water
1 tsp sesame seeds, toasted
Cut off the ends of the green beans, unless they are very fresh and thin. Lightly steam the beans while frying the garlic and ginger in the oils over low heat. You want the garlic to turn a golden color and become very aromatic – at this point you can add the red pepper flakes, green beans, soy sauce and the water. Cover and cook everything together over high heat for a few minutes until the water evaporates and the beans look shiny from the oil. Shake the pan and stir occasionally while cooking. Garnish with sesame seeds and enjoy! Yields 4 cups.
Enjoy your week! ~ Kathy
Wednesday, July 21, 2010
Tuesday, July 13, 2010
Week #6
This week’s share:
cilantro
Chioggia beets
Carrots
chard
cucumber
cilantro
green beans
kale
red leaf lettuce
rutabaga
This Past Week…
• Scrub vigorously with a vegetable brush. For maximum nutrition, do not peel.
• Rutabaga can be grated into raw salads. Try a winter slaw combining grated rutabaga, celeriac, carrot, diakon radish, and apple with chopped parsley and a lemon/oil dressing.
• Steam 1-inch chunks for 30-35 minutes, or until tender. Mash and serve with butter and a sprinkling of black pepper. Mash with other vegetables, such as carrots and potatoes.
• Bake 1-inch chunks brushed with butter or oil for 40-50 minutes, or nestle alongside roasting meats.
• Make rutabaga chips: Deep-fry 1/8 inch-thick slices in very hot vegetable oil until golden brown. Do not crowd pan while frying. Drain on paper towel, sprinkle with salt and pepper and serve.
Storage tips:
• Rutabaga will store adequately at room temperature for up to 1 week, or refrigerated in dehydrator drawer for up to 1 month.
by LaDOnna at allrecipes.com
• 4 rutabagas
• 4 carrots
• 2 tablespoons white sugar
• 2 tablespoons butter
• 1/4 cup milk (optional)
Directions
1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
2. Mash rutabagas with grated carrots, sugar, and butter.
3. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.
Chili Roasted Rutabaga by MACSAC
2 tbs vegetable oil
11/2 tsp chili powder
1 tsp onion powder
1 tsp garlic salt
½ tsp sugar
½ tsp paprika
¼ tsp cayenne
1 ½ lbs rutabaga
Heat oven to 400 degrees. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2 inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.
Cilantro Cream Sauce over Chicken
6-8 boneless, skinless chicken breast halves, cooked & kept warm.
2 cups loosely packed fresh cilantro
1 can (12 oz.) evaporated milk
1 cup of water
2 tsp granulated chicken flavor bouillon
3 tbs butter
3 tbs flour
Ground black pepper to taste
Place cilantro, evaporated milk, water and bouillon in blender. Blend until smooth.
Melt butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper, and pour over chicken.
Patty-pan Squash:
A Peek at the Muskmelons:
cilantro
Chioggia beets
Carrots
chard
cucumber
cilantro
green beans
kale
red leaf lettuce
rutabaga
This Past Week…
We noticed the muskmelons and the pumpkins forming. The purple beans are blossoming, as are the blue potatoes. We also saw the formation of a patty-pan squash. We are anxiously waiting for these items to ripen so we can share them with you .
We were able to purchase some basil plants from an area farmer, so hopefully we will have basil for you soon!
We are happy that the cucumbers are arriving a little early. There was just enough for everyone to have one today. But next week there will be many more. Start getting ready for cucumber season!
Just a note about washing – some of the produce is soaked or sprayed, but the reason we do this is to cool it down so it lasts longer for you. Please make sure you wash your food before eating.
Cooking Tips for Rutabaga:
• Scrub vigorously with a vegetable brush. For maximum nutrition, do not peel.
• Rutabaga can be grated into raw salads. Try a winter slaw combining grated rutabaga, celeriac, carrot, diakon radish, and apple with chopped parsley and a lemon/oil dressing.
• Steam 1-inch chunks for 30-35 minutes, or until tender. Mash and serve with butter and a sprinkling of black pepper. Mash with other vegetables, such as carrots and potatoes.
• Bake 1-inch chunks brushed with butter or oil for 40-50 minutes, or nestle alongside roasting meats.
• Make rutabaga chips: Deep-fry 1/8 inch-thick slices in very hot vegetable oil until golden brown. Do not crowd pan while frying. Drain on paper towel, sprinkle with salt and pepper and serve.
Storage tips:
• Rutabaga will store adequately at room temperature for up to 1 week, or refrigerated in dehydrator drawer for up to 1 month.
• For longer-term storage, rutabagas may be packed in moist sand and kept in a cool, but not freezing location.
Rutabaga Caserole
by LaDOnna at allrecipes.com
• 4 rutabagas
• 4 carrots
• 2 tablespoons white sugar
• 2 tablespoons butter
• 1/4 cup milk (optional)
Directions
1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
2. Mash rutabagas with grated carrots, sugar, and butter.
3. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.
Chili Roasted Rutabaga by MACSAC
2 tbs vegetable oil
11/2 tsp chili powder
1 tsp onion powder
1 tsp garlic salt
½ tsp sugar
½ tsp paprika
¼ tsp cayenne
1 ½ lbs rutabaga
Heat oven to 400 degrees. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2 inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.
Cilantro Cream Sauce over Chicken
6-8 boneless, skinless chicken breast halves, cooked & kept warm.
2 cups loosely packed fresh cilantro
1 can (12 oz.) evaporated milk
1 cup of water
2 tsp granulated chicken flavor bouillon
3 tbs butter
3 tbs flour
Ground black pepper to taste
Place cilantro, evaporated milk, water and bouillon in blender. Blend until smooth.
Melt butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper, and pour over chicken.
Patty-pan Squash:
A Peek at the Muskmelons:
A view of the lettuce and carrots:
Tuesday, July 6, 2010
Pickup:
Front porch if rainy
Right side yard if nice
This week’s share:
basil
Chioggia beets
flat-leaf cilantro
green beans
kale
kohlrabi
red leaf lettuce
This Past Week…
We’ve kept busy staking and trimming tomatoes. They’re between three and four feet tall right now, and love this heat. The sunflowers and pumpkins have really taken off. They’ve grown over a foot in four weeks! We’ve even picked a few carrots. Yumm.
How is it going?
How have your CSA bags been? How can things be improved upon? Tell us how we’re doing.
Chioggia Beets
Not Grandma’s Beets!
What about it: Chioggia is an Italian coastal town situated on a little island. It's here that this wonderful beet originated, which is highly sought after for its striking colors.
When its round root is cut, it reveals superb rings, alternating white and deep pink. After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form.
It matures early and has a mild flavor, and so requires less cooking time than most varieties of beet. (from theworldwidegourmet.com)
The news: Still found mainly in farmers’ markets but starting to show up in specialty grocery stores, these red-and-white–striped roots are sweeter than other beets, and so beautiful, they might win over any beet doubters.
Feel-good factors: Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant.
Ways to try them: Sauté the greens. Roast beets until just tender; cut up for salads (they’re great with avocados). Slice raw beets paper-thin; add to soup. From sunset.com.
Roasted Beet Salad
6-8 small beets, scrubbed, tops trimmed to 1 inch
Olive oil
Salt & pepper to taste
¼ cup pecans
1 tbs Dijon mustard
4 tbs white wine vinegar
½ cup extra-virgin olive oil
4 cups baby salad greens
½ small bottle onion or sweet onion, thinly sliced
¼ cup crumbled blue cheese
Heat grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly, grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much dressing as you like.
Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest. Printed in “From Asparagus to Zucchini”.
Fried Beets & Carrots from Linda Derrickson, Sunporch Café
2 tbs olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced ¼ inch thick
2 medium carrots, sliced ¼ inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss Chard
Heat olive oil in a skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: if using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Enjoy what may be the last of the basil – looks like all the plants are diseased and they may succumb quickly. Big sad face :(
We are running low on brown paper bags. If you have any you could spare, we would sure appreciate it!
Have a stress-free week!
~Kathy
Front porch if rainy
Right side yard if nice
This week’s share:
basil
Chioggia beets
flat-leaf cilantro
green beans
kale
kohlrabi
red leaf lettuce
This Past Week…
We’ve kept busy staking and trimming tomatoes. They’re between three and four feet tall right now, and love this heat. The sunflowers and pumpkins have really taken off. They’ve grown over a foot in four weeks! We’ve even picked a few carrots. Yumm.
How is it going?
How have your CSA bags been? How can things be improved upon? Tell us how we’re doing.
Chioggia Beets
Not Grandma’s Beets!
What about it: Chioggia is an Italian coastal town situated on a little island. It's here that this wonderful beet originated, which is highly sought after for its striking colors.
When its round root is cut, it reveals superb rings, alternating white and deep pink. After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form.
It matures early and has a mild flavor, and so requires less cooking time than most varieties of beet. (from theworldwidegourmet.com)
The news: Still found mainly in farmers’ markets but starting to show up in specialty grocery stores, these red-and-white–striped roots are sweeter than other beets, and so beautiful, they might win over any beet doubters.
Feel-good factors: Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant.
Ways to try them: Sauté the greens. Roast beets until just tender; cut up for salads (they’re great with avocados). Slice raw beets paper-thin; add to soup. From sunset.com.
Roasted Beet Salad
6-8 small beets, scrubbed, tops trimmed to 1 inch
Olive oil
Salt & pepper to taste
¼ cup pecans
1 tbs Dijon mustard
4 tbs white wine vinegar
½ cup extra-virgin olive oil
4 cups baby salad greens
½ small bottle onion or sweet onion, thinly sliced
¼ cup crumbled blue cheese
Heat grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly, grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much dressing as you like.
Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest. Printed in “From Asparagus to Zucchini”.
Fried Beets & Carrots from Linda Derrickson, Sunporch Café
2 tbs olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced ¼ inch thick
2 medium carrots, sliced ¼ inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss Chard
Heat olive oil in a skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: if using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Enjoy what may be the last of the basil – looks like all the plants are diseased and they may succumb quickly. Big sad face :(
We are running low on brown paper bags. If you have any you could spare, we would sure appreciate it!
Have a stress-free week!
~Kathy
Monday, July 5, 2010
Trying to Catch Up!
From mid-April to Memorial Day, it has been a race to get things in the ground. Fantastic weather this spring put us ahead of the game. Unfortunately, well-timed rains also helped the weeds, and that has been the biggest struggle this summer.
We have installed two rain barrels, with two more coming. The good thing is we have not needed to water very often the whole month of June. So the rainbarrels are full and Mother Nature has been taking care of the watering while we keep trying to keep up with the weeds.
Every day we get a minimum of one garbage can full of weeds, and most days we get two or three. We compost the weeds to help make a very nutritious snack for our plants. Right now we have a 2-bay compost system set up, and the third bay should be going up this week. It's a very scientific process, and we are fortunate enough to have a volunteer take care of this. Joel comes approximately every third day and turns the pile, analyzing what is needed - either "browns" like dried leaves, or "greens" like the weeds.
We can never get enough compost material, so we have enlisted our CSA members, our friends and neighbors, and have even resorted to snatching bags of leaves off the curb. We have started a compost share to help keep things out of our landfills, and to help improve our soil.
Look Closely - but this is our compost bin made from pallets.
Compost Share
Good compost is black gold to gardeners, and we have been making our own. Approximately every 30 days we should have a new batch completed. The struggle we’ve been having is our personal kitchen waste cannot keep up with the demand. This is where you come in:
Fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Vacuum cleaner bag contents
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, kitty litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
Above: The first ripe radishes
Above: The first radishes for the CSA Shares
Above: Rain barrels & cardboard & straw bale mulch
Tuesday, June 29, 2010
June 29, 2010 CSA News
A Note Regarding Pickup:
If there is inclement weather, you can pick up your bag on the front porch, in a large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in a large white Styrofoam cooler.
Such Lovely Weather!
It was beautiful early this morning as we harvested your food. We were really looking forward to providing beans this week, and we did, but there aren’t that many yet. Never fear, with 75 linear feet of bean plants, you will undoubtedly get your fill.
We are growing two varieties of cilantro. This week you are getting what you are probably used to seeing in the grocery store. If there is too much for you to use, lay it in a single layer on a cookie sheet in the freezer. Wait a few hours for it to freeze, then place it in a zip-lock bag for use in the next six months. Just take out a sprig or two as needed, and use immediately. It is a treat to use home-grown cilantro all winter long.
Compost Share
Good compost is black gold to gardeners, and we have been making our own. Approximately every 30 days we should have a new batch completed. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in:
Fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, kitty litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
How is it going?
How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.
Want Eggs?
If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.
What to do with Kohlrabi?
Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip.
Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.
• Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip.
• Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.
• Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
• The leaves attached to the kohlrabi bulb can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.
The next two recipes came from the Madison Area CSA Coalition’s cookbook: From Asparagus to Zucchini
SOUTH OF THE BORDER SNACKS
Peeled kohlrabi, chili powder, fresh lime juice. Slice the kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder. Makes any number of servings.
Bratwurst Kohlrabi Vegetable Soup with Pumpernickel Dill Croutons
1 tbs butter, divided
2 cooked bratwursts
1 cup of chopped onions
2 medium kohlrabis, peeled, thin-sliced, and chopped
½ cup thin-sliced celery
2 tsp fennel seeds
3 cans (each 14.5 ounces) beef broth
1 cup thin-sliced potatoes
1/3 cup thin-sliced dill pickles
½ tsp dill weed
Salt and pepper
Croutons:
1 ½ tbs melted butter
½ tsp dill weed
1 ½ cups cubed pumpernickel bread
Brown bratwurst in a pot with ½ tsp butter. Remove and reserve meat. Add remaining ½ tbs butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup of water; simmer 40 minutes. Season to taste with salt and pepper. Let stand one of more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Serve with reheated soup. Makes six servings.
Cilantro Pesto
(A Luna Circle Farm original recipe)
1 bunch cilantro
2-3 garlic scapes or cloves, chopped
¼ cup walnuts, pine nuts, or almonds
½ cup olive oil
¾ cup parmesan cheese
Salt to taste
Put everything into a blender or food processor and blend until smooth. Serve on hot pasta.
I made this recipe up on Sunday. It was enough to make a pasta salad with 1 pound of pasta. I also lightly steamed sugar snap peas, snow peas and asparagus. I chilled them and added them to the pasta salad. Later in the season I add tomatoes, sweet peppers and steamed zucchini.
***************************************
Tips on Using Swiss Chard
• Include chard in stir-fries
• Sauté the leaves in garlic butter or with onion
• Use chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc.
• For soups, add chard stem chunks 10 minutes and leaves 4-5 minutes before soup is done.
• Raw baby chard leaves are wonderful in green salads. Many salad mixes include them.
Rainbow Swiss Chard Appetizer
3 tbs butter
2 tbs minced shallots
4 stems chives, chopped
¼ tsp dried, ground thyme
1 bunch chard (about 10 stalks) finely chopped (use the greens for another recipe)
Cream cheese, softened
Toasted, sliced French bread or gourmet whole wheat cracker
Melt butter over medium heat. Add shallots and sauté 2 minutes. Add chives, thyme, and chopped chard stalks; sauté until stalks re tender, tossing to coat with butter. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. Spread cream cheese on toasted bread or crackers. When chard is cool, spoon some onto each cracker. Makes about 4 servings.
Happy Fourth of July! Kathy
If there is inclement weather, you can pick up your bag on the front porch, in a large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in a large white Styrofoam cooler.
This week’s share:
flat-leaf cilantro
green bean sample
kale
kohlrabi
green head lettuce
red leaf lettuce
Swiss chard
Such Lovely Weather!
It was beautiful early this morning as we harvested your food. We were really looking forward to providing beans this week, and we did, but there aren’t that many yet. Never fear, with 75 linear feet of bean plants, you will undoubtedly get your fill.
We are growing two varieties of cilantro. This week you are getting what you are probably used to seeing in the grocery store. If there is too much for you to use, lay it in a single layer on a cookie sheet in the freezer. Wait a few hours for it to freeze, then place it in a zip-lock bag for use in the next six months. Just take out a sprig or two as needed, and use immediately. It is a treat to use home-grown cilantro all winter long.
Compost Share
Good compost is black gold to gardeners, and we have been making our own. Approximately every 30 days we should have a new batch completed. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in:
Fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, kitty litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
How is it going?
How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.
Want Eggs?
If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.
What to do with Kohlrabi?
Kohlrabi can be one of those intimidating vegetables if you haven’t been around it much. It has the look of an organic green Sputnik, with a taste like fresh, crunchy broccoli stems accented by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip.
Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.
• Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip.
• Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing.
• Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
• The leaves attached to the kohlrabi bulb can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice.
The next two recipes came from the Madison Area CSA Coalition’s cookbook: From Asparagus to Zucchini
SOUTH OF THE BORDER SNACKS
Peeled kohlrabi, chili powder, fresh lime juice. Slice the kohlrabi into rounds (not too thick). Dip the lower third of each round into lime juice, then into chili powder. Makes any number of servings.
Bratwurst Kohlrabi Vegetable Soup with Pumpernickel Dill Croutons
1 tbs butter, divided
2 cooked bratwursts
1 cup of chopped onions
2 medium kohlrabis, peeled, thin-sliced, and chopped
½ cup thin-sliced celery
2 tsp fennel seeds
3 cans (each 14.5 ounces) beef broth
1 cup thin-sliced potatoes
1/3 cup thin-sliced dill pickles
½ tsp dill weed
Salt and pepper
Croutons:
1 ½ tbs melted butter
½ tsp dill weed
1 ½ cups cubed pumpernickel bread
Brown bratwurst in a pot with ½ tsp butter. Remove and reserve meat. Add remaining ½ tbs butter, onions, kohlrabi, celery, and fennel seeds; sauté 5 minutes. Stir in beef broth, potatoes, pickles, dill weed, bratwurst, and 2/3 cup of water; simmer 40 minutes. Season to taste with salt and pepper. Let stand one of more hours to develop flavor. To make croutons, combine ingredients; bake 10-15 minutes in 400-degree oven, tossing occasionally. Serve with reheated soup. Makes six servings.
Cilantro Pesto
(A Luna Circle Farm original recipe)
1 bunch cilantro
2-3 garlic scapes or cloves, chopped
¼ cup walnuts, pine nuts, or almonds
½ cup olive oil
¾ cup parmesan cheese
Salt to taste
Put everything into a blender or food processor and blend until smooth. Serve on hot pasta.
I made this recipe up on Sunday. It was enough to make a pasta salad with 1 pound of pasta. I also lightly steamed sugar snap peas, snow peas and asparagus. I chilled them and added them to the pasta salad. Later in the season I add tomatoes, sweet peppers and steamed zucchini.
***************************************
Tips on Using Swiss Chard
• Include chard in stir-fries
• Sauté the leaves in garlic butter or with onion
• Use chard in any recipe calling for fresh spinach, like quiches, lasagna, omelets, etc.
• For soups, add chard stem chunks 10 minutes and leaves 4-5 minutes before soup is done.
• Raw baby chard leaves are wonderful in green salads. Many salad mixes include them.
Rainbow Swiss Chard Appetizer
3 tbs butter
2 tbs minced shallots
4 stems chives, chopped
¼ tsp dried, ground thyme
1 bunch chard (about 10 stalks) finely chopped (use the greens for another recipe)
Cream cheese, softened
Toasted, sliced French bread or gourmet whole wheat cracker
Melt butter over medium heat. Add shallots and sauté 2 minutes. Add chives, thyme, and chopped chard stalks; sauté until stalks re tender, tossing to coat with butter. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. Spread cream cheese on toasted bread or crackers. When chard is cool, spoon some onto each cracker. Makes about 4 servings.
Happy Fourth of July! Kathy
Tuesday, June 22, 2010
June 22, 2010 CSA News
A Note Regarding Pickup:
If there is inclement weather, you can pick up your bag on the front porch, in the large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in the large white Styrofoam cooler.
Hello! Summer is here, and I am happy not to harvest in the rain this week. But, it rained last night, so I spent a good portion of my time today rinsing lettuce.
Trying to keep up with the weeds is NOT going to kill me…I keep telling myself. That has been a challenge in between all the rain. Another challenge that has come up is the finding of Colorado Potato Beetles in the community gardens. My son helped pick the bugs off, and so far we have been safe from them. They like to feed on potato, peppers, eggplant, and tomato. These little bugs can be quite devastating, so “drop everything & pick bugs” is the directive.
We found five beans yesterday, which are signaling the onslaught of bean harvesting which will begin soon. We also harvested one kohlrabi today, so the other’s time is near! There are tomatoes forming, and the potatoes, watermelons, and muskmelons all have blossoms.
Compost Share
Good compost is black gold to gardeners. We have been making our own compost, and approximately every 30 days we have a complete batch. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in: You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, kitty litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
Thank you CSA member Kris S for the following recipes:
Baked Kale Chips (from smittenkitchen.com)
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!
Freezing Greens
So, you've been enjoying all the kale, spinach, and lettuce you can eat. But let's be honest. There might still be some greens left over, and perhaps you are thinking, "Gee, I wish there was some way we could save these greens for later."
Luckily, there is a fast and easy way to preserve greens like kale, chard, spinach and mustard. Greens freeze VERY well, and with a little preparation you can fill your freezer with packets of greens that will make your day in January!
HOW TO DO IT
Wash and chop the greens into roughly 1-2 inch square pieces, removing any tough stems. Then plunge the greens into boiling water for the following periods:
Beet greens, kale, chard, mustard greens, turnip greens, spinach......................................2 minutes
Collards............................……………........................................................................3 minutes
As soon as the cooking time is up, plunge the greens in cold (preferably ice) water to stop the cooking process. Drain VERY well, and pack into storage containers (I use quart ziplock bags). Cool completely, label, and freeze! It is not only delightful, but quite convenient to pull a bag of parboiled greens out of the freezer for use in soups, stews, stir-fry, or for braising or sautéing. The thawed greens will require less cooking than they did when fresh, but, as always, cook to your tenderness preference.
How is it going?
How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.
Want Eggs?
If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.
Hope your week is fantastic! Kathy
If there is inclement weather, you can pick up your bag on the front porch, in the large Styrofoam cooler. If the weather is nice, you can pick up your bag on the shady side (right side) of the house in the large white Styrofoam cooler.
This week’s share:
cilantro
basil
dill
kale
green head lettuce
red leaf lettuce
oregano
Swiss chard
Hello! Summer is here, and I am happy not to harvest in the rain this week. But, it rained last night, so I spent a good portion of my time today rinsing lettuce.
Trying to keep up with the weeds is NOT going to kill me…I keep telling myself. That has been a challenge in between all the rain. Another challenge that has come up is the finding of Colorado Potato Beetles in the community gardens. My son helped pick the bugs off, and so far we have been safe from them. They like to feed on potato, peppers, eggplant, and tomato. These little bugs can be quite devastating, so “drop everything & pick bugs” is the directive.
We found five beans yesterday, which are signaling the onslaught of bean harvesting which will begin soon. We also harvested one kohlrabi today, so the other’s time is near! There are tomatoes forming, and the potatoes, watermelons, and muskmelons all have blossoms.
Compost Share
Good compost is black gold to gardeners. We have been making our own compost, and approximately every 30 days we have a complete batch. The struggle we’ve been having is our kitchen waste cannot keep up with the demand. This is where you come in: You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, and then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, kitty litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
Thank you CSA member Kris S for the following recipes:
Baked Kale Chips (from smittenkitchen.com)
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!
Freezing Greens
So, you've been enjoying all the kale, spinach, and lettuce you can eat. But let's be honest. There might still be some greens left over, and perhaps you are thinking, "Gee, I wish there was some way we could save these greens for later."
Luckily, there is a fast and easy way to preserve greens like kale, chard, spinach and mustard. Greens freeze VERY well, and with a little preparation you can fill your freezer with packets of greens that will make your day in January!
HOW TO DO IT
Wash and chop the greens into roughly 1-2 inch square pieces, removing any tough stems. Then plunge the greens into boiling water for the following periods:
Beet greens, kale, chard, mustard greens, turnip greens, spinach......................................2 minutes
Collards............................……………........................................................................3 minutes
As soon as the cooking time is up, plunge the greens in cold (preferably ice) water to stop the cooking process. Drain VERY well, and pack into storage containers (I use quart ziplock bags). Cool completely, label, and freeze! It is not only delightful, but quite convenient to pull a bag of parboiled greens out of the freezer for use in soups, stews, stir-fry, or for braising or sautéing. The thawed greens will require less cooking than they did when fresh, but, as always, cook to your tenderness preference.
How is it going?
How have your CSA bags been? Have things been squished, wilted, or otherwise not in good shape? How can things be improved upon? Any feedback you can provide will make a positive impact on our operation and on your food. We welcome you, and well, beg you to tell us how we’re doing.
Want Eggs?
If you are interested in getting eggs every week with your CSA share from an organic farmer, let me know and I may be able to arrange this.
Hope your week is fantastic! Kathy
Tuesday, June 15, 2010
June 15, 2010 CSA Newsletter
Pickup Week #2
Tuesday, June 15th
3pm-6pm
232 S. Birdsey
If there is inclement weather, come to our front porch to pick up your food If the weather is nice, we will be on the right side of the house, sitting in the shade. Please bring your own produce bags to help reduce waste.
This week’s share contains:
chive
lettuce: red & green
mint
oregano
rhubarb
spinach
Kale
edible violets
A Blessing of the Land
Olivet United Church of Christ is holding an informal blessing of the land, its produce, the gardeners and all those who will be recipients of the food grown. This event will occur at the Community Garden on June 16th at 6:30 p.m., rain or shine. Everyone is invited to attend this short service.
Compost Share
You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
If you know of others who may want to participate, please pass on this message.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, Kitty Litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
What’s Happening in the Gardens
The gardens have been getting enough rain and they are growing profusely, as are the weeds. Weeds are taking up a good portion of our time right now. But since the food seems content, we will not complain.
The blue potatoes that were planted are sending up blue leaves and are very striking. The popcorn is growing tall, and the Swiss Chard variety Bright Lights is lovely.
We’ve been having a problem with the flea beetle, which eats holes in the leaves of plants. In last week’s share, the radishes had some damage to the leaves courtesy of the flea beetle. Fortunately, that is the extent of the harm done. Unfortunately, they love a variety of plants and are hard to control. We’ll be trying several different methods to see what works best. As the plants mature, the flea beetles will be less of a problem.
We welcome you to stop out for a tour. The kids are working hard, and all of us are feeling a little proud of our little farm. We’d love to show it to you.
We hope you enjoy this week’s share, and as always, we would love to know how things are going.
Greek-Style Grill Sauce
For lamb, chicken, fish, or vegetables
¼ cup extra-virgin olive oil
2-3 tbs chopped fresh oregano
2 tsp minced garlic
Juice of one lemon
½ tsp ground black pepper
Combine all ingredients. Use this sauce to drizzle over grilled shoulder-cut lamb chops, chicken breasts, fish steaks, or “grillable” vegetables like eggplant or zucchini (cut into planks). Apply the sauce right after the food comes off the grill. Serve immediately. Inspired by a recipe from How to Cook Meat by Chris Schlesinger and John Willoughby. Makes enough for four servings.
Herbed Greek Salad
½ cup crumbled feta cheese
½ cup sliced black Greek olives
1 cup sliced radishes
¼ cup chopped green onions
2 small cucumbers, thinly sliced
½ cup extra virgin olive oil
2 tbs lemon juice
2 tbs chopped fresh parsley
2 tbs chopped fresh oregano
1 tsp chopped fresh basil
½ tsp chopped fresh thyme
1-2 tsp minced garlic
Salt and pepper to taste
Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl. Combine remaining ingredients in a small bowl. Toss dressing with vegetable mixture. Chill 1-2 hours. Makes 6-8 servings.
Have a fantastic week!
Tuesday, June 15th
3pm-6pm
232 S. Birdsey
If there is inclement weather, come to our front porch to pick up your food If the weather is nice, we will be on the right side of the house, sitting in the shade. Please bring your own produce bags to help reduce waste.
This week’s share contains:
chive
lettuce: red & green
mint
oregano
rhubarb
spinach
Kale
edible violets
A Blessing of the Land
Olivet United Church of Christ is holding an informal blessing of the land, its produce, the gardeners and all those who will be recipients of the food grown. This event will occur at the Community Garden on June 16th at 6:30 p.m., rain or shine. Everyone is invited to attend this short service.
Compost Share
You reduce the amount you put into the landfill, and at the same time help us build healthy soil. You fill up an ice cream bucket/coffee can, etc. with food scraps, then bring your full bucket of compostables at the pick-up site when you pick up your share and we'll have an empty bucket waiting for you. This is good for you and your food, and good for the environment.
If you know of others who may want to participate, please pass on this message.
Acceptable:
• All fruit and vegetable peelings and pits
• Non greasy food scraps or leftovers
• Rice, pasta, bread, cereal etc.
• Coffee grounds with filter, tea bags
• Hair and nails (animal or human)
• Egg and nut shells
• Cut or dried flowers, wreaths
• Houseplants and potting soil
•Dryer lint
•Vacuum cleaner bag contents
Not acceptable:
• Meat, chicken and fish
• Greasy food scraps
• Fat and oil
• Dairy items: cheese, butter
• Dog or cat feces, Kitty Litter
• Coal or charcoal
• Coconuts
• Diseased and/or insect-infested houseplants and soil
What’s Happening in the Gardens
The gardens have been getting enough rain and they are growing profusely, as are the weeds. Weeds are taking up a good portion of our time right now. But since the food seems content, we will not complain.
The blue potatoes that were planted are sending up blue leaves and are very striking. The popcorn is growing tall, and the Swiss Chard variety Bright Lights is lovely.
We’ve been having a problem with the flea beetle, which eats holes in the leaves of plants. In last week’s share, the radishes had some damage to the leaves courtesy of the flea beetle. Fortunately, that is the extent of the harm done. Unfortunately, they love a variety of plants and are hard to control. We’ll be trying several different methods to see what works best. As the plants mature, the flea beetles will be less of a problem.
We welcome you to stop out for a tour. The kids are working hard, and all of us are feeling a little proud of our little farm. We’d love to show it to you.
We hope you enjoy this week’s share, and as always, we would love to know how things are going.
Greek-Style Grill Sauce
For lamb, chicken, fish, or vegetables
¼ cup extra-virgin olive oil
2-3 tbs chopped fresh oregano
2 tsp minced garlic
Juice of one lemon
½ tsp ground black pepper
Combine all ingredients. Use this sauce to drizzle over grilled shoulder-cut lamb chops, chicken breasts, fish steaks, or “grillable” vegetables like eggplant or zucchini (cut into planks). Apply the sauce right after the food comes off the grill. Serve immediately. Inspired by a recipe from How to Cook Meat by Chris Schlesinger and John Willoughby. Makes enough for four servings.
Herbed Greek Salad
½ cup crumbled feta cheese
½ cup sliced black Greek olives
1 cup sliced radishes
¼ cup chopped green onions
2 small cucumbers, thinly sliced
½ cup extra virgin olive oil
2 tbs lemon juice
2 tbs chopped fresh parsley
2 tbs chopped fresh oregano
1 tsp chopped fresh basil
½ tsp chopped fresh thyme
1-2 tsp minced garlic
Salt and pepper to taste
Combine cheese, olives, radishes, green onions, and cucumbers in a large bowl. Combine remaining ingredients in a small bowl. Toss dressing with vegetable mixture. Chill 1-2 hours. Makes 6-8 servings.
Have a fantastic week!
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