Author Archive

Green Soup Recipe

Thursday, January 27th, 2011

Green Soup

This is a loose guideline rather than a strict recipe…

  • one sweet potato, diced (a regular potato should work just fine)
  • one parsnip, diced (optional)
  • one medium large yellow onion, chopped
  • one medium leek (white and most of the light green parts), chopped
  • Four cloves garlic, smashed
  • About 4 to six cups of mixed greens*, roughly chopped
  • Two stalks celery, chopped
  • Four cups homemade veggie broth (or any veggie broth, or chicken broth)
  • About a teaspoon salt
  • About 1/2 teaspoon red chile powder
  • A few sprinkles black pepper

* Any collection of three or more greens should work.  I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some).  Spinach would be great, but we didn’t have any at the time.

  • Sauté the onions and leeks and garlic about 10 minutes on low.
  • Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
  • Add greens and simmer another 10 minutes
  • Let cool slightly and then puree in blender (or use an immersion blender)

Taste and correct seasonings.

When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.

Fresh Corn with Cherry Tomatoes

Thursday, August 20th, 2009

About two cups of fresh corn cut off the cob

¼ cup (4 tablespoons) minced shallots or onion

About a pint of cherry tomatoes, whole

A few tablespoons of cooking oil

Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)

 

Sauté shallots or onions in oil about a minute

Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently

Season and serve

 

Variations:

I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.

Consider adding small amount of red pepper flakes or minced chiles

Shrimp Tacos

Sunday, April 19th, 2009

47th Avenue Farm ingredients:

    leeks, finely chopped
    green garlic (or regular garlic), minced
    cabbage, finely shredded

Other ingredients:

    red and/or yellow bell peppers, finely chopped*
    shrimp ** , chopped into four or five pieces each
    tortillas***
    One or two tablespoons olive oil or cooking oil
    Chile sauce for seafood (recipe below)
    Cilantro, chopped – for garnish
    Your favorite salsa

[*I used those mini-sweet peppers.  However, any bell peppers are fine.]
[**  I used peeled shrimp from New Seasons.  Peel your own would work, but more work for you.]
[*** I use Trader Joe’s “hand made” corn tortillas.  Use any type you like the taste of.  I strongly prefer corn tortillas, but I’m told flour tortillas are more traditional for fish tacos.]

Sauté leeks and peppers in the olive oil for 3 or 4 minutes to slightly soften.  Add shrimp and sauté another 2 or 3 minutes until shrimp pieces are barely cooked.

Meanwhile, warm tortillas.  Add shrimp mixture, some cabbage, a few teaspoons of chile sauce, salsa, and cilantro.

Chile sauce for seafood:

    Mix red chile sauce with a little mayonnaise and a little Karam’s brand white Middle Eastern garlic sauce.
    I make red chile sauce with powdered red chile, garlic, and chicken stock:

  • Saute 2 minced cloves garlic in 2 tablespoons oil for 3 min
  • Stir in 2 tablespoons flour for 2 more min
  • Mix 6-8 tablespoons powdered red chile with 3 cups stock
  • Add chile liquid to garlic/flour mix and stir well
  • Simmer for 20-30min on low heat

Marie’s Roasted Root Veggies

Tuesday, March 31st, 2009

from Shareholder Marie Culpepper

Not really a recipe – just a procedure:

  • Cut carrots and parsnips into pieces about the size of your small finger.
  • Slice onions (yellow or sweet. No specific quantities – about one medium onion for each 2 cups or so of cut carrots and parsnips.)
  • Toss carrots, parsnips, and onions with a few tablespoons of olive oil (or spray with olive oil) and lightly salt and pepper.
  • Roast in a shallow baking pan at 350 degrees for about 20 minutes and check.  You’re looking for a slight amount of caramel coloring and for the root vegetables to get tender but not too soft. If they need more time, repeat for 5-10 minute intervals until done.

With the wonderful, sweet carrots and parsnips from 47th Avenue Farm, this makes a delightful side dish.

Raw Tuscan Kale Salad With Pecorino

Monday, March 30th, 2009

From Shareholder David Culpepper

    1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
    1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
    1/2 to 2 garlic cloves, finely minced
    1/4 cup finely grated pecorino cheese, more for garnish
    3 tablespoons extra virgin olive oil (use your best), more for garnish
    Freshly squeezed juice of 1 lemon [optional – add some lemon zest]
    1/4 teaspoon salt
    1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
    Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn’t hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.
Time: 20 minutes