Flowers

Qick note this week, we have a new member who does beautiful flowers! I’m so happy to have her in the group and so happy that we now can offer flowers. We’re in that transition stage where we are coming out of our berries and peas and waiting for our warm weather fruits and vegtables. Only a matter of time when tomatoes and peppers start hitting the market. On my end, two apple tress are done and three more are dropping fruit. One more week before  plums will be ready and maybe two more weeks before pears! Can’t wait. Three markets this week, don’t forget. Legacy on Tuesday, Uptown on Friday nights and Fish Market on Saturdays.IMG_1963

 

 

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Zak is Back

So, Zak who is new this year finally is in the market after having chicken issue’s in his garden. Now thankfully he is coming on strong with not only baby carrots, squash but also Walla Walla onions, chicken and duck eggs. This is great because I don’t have to hunt Laurie down and try to convince her that she needs to supply the uptown market as well. So good new here that I’m feeling confident that we will have eggs now at every market. Also, Deloris is finally making a comeback or a slow start but starting to pop her head up a little. Her squash is starting to show up at the uptown market and Legacy. She confessed that she just got her string beans in the ground last week and knows she is very late. Those who do not know Deloris will quickly know her as the cucumber lady. She comes to the market with four or five different varieties of cucumbers. I on the other hand have not brought anything new to the market other then salad mix and apples. My Transparent apple tree is finally done and now I’m moving onto my Gravenstein apple tree. We moved our Fish Market from Friday night to Saturday’s and let’s just say the market has growing potential. But if you look at the table in the picture, (with the cute kids in the middle) you will see a very ample table of our bounty.   See you at the market!!  Mary

IMG_9080

 

 

Legacy, Uptown & Fish Markets

From here on out, we have three markets going each week. Hopefully you can find us at one of them on a weekly bases. Today coming to Uptown and Fish Markets are the delicious garlic scapes that Judy brings in, also lettuce and a tart apples for pie making. Along with those items, Kaitlynn will have more rosemary, raspberry, sage and rhubarb plants, along with snap peas and succulents. Other growers will be bringing in more stuff but they forgot to communicate with me. I’m sure we’ll have much more.

See you at the market!

Maryfarmers-market-veggies

 

 

Two Farm Stands This Week

Transparent ApplesOK, now we’re gearing up for two farm stands each week until the end of September. Those of you who live in the downtown Vancouver area will find us in front of Bleu Door Bakery at 4pm with snow peas, raspberries, blueberries, finger potatoes, salad mix, Transparent Apples, pie cherries and much more coming in as we speak.

Fish Market is now up and going…find us up in Ridgefield with peas, lettuce, kale, basil starts, eggs, blueberries, pie cherries, salad mix  apples, Chinese cabbage and much! You’ll find us in the parking lot at 24415 NE 10th Ave.

See you their!

 

Bleu Door Bakery

We are now in full farmers market swing with our products coming in hardy and strong. Take note of our new location in front of Bleu Door Bakery 2413 Main ST. every Friday nights from 4pm to 7pm. This week we have Buttercruch lettuce, peas, garlic scapes, rhubarb, grape leaves, salad greens, some onions, kale, blueberries and maybe some Tom Thumbs and farm fresh eggs.

Hope to see you’ll their!

 

Kabocha Squash Soup

Kabacha Squash Soup

Unfortunately our markets are over and some of the growers are shutting things down, but one nice surprise was the Kabocha  squash that Deloris has been bringing to the markets for the last month it seems. What a great fall harvest soup to have!!!

Kabocha is a winter squash with a lovely deep orange flesh and sweet, smooth texture much like a pumpkin. I could be used in pies and other sweets or anything else you might use a pumpkin for, but is delicious in this savory Autumn Soup as well. Serves 4.
Ingredients:
1 Medium Kabocha squash
1 medium yellow onion
2 T light olive or vegetable oil
1 qt chicken or vegetable stock
½ t ground ginger or 1 inch of fresh, chopped fine
½ t garlic powder or 2 cloves of fresh, chopped garlic
Salt to taste

Directions:
1) Prepare the squash: Cut it in half and scoop out the seeds, then place the cut sides down on a greased baking sheet and bake at 350 for about ½ hour or until you can easily insert a fork. Take it out and let it cool. Once it is cool enough to handle, scoop the flesh out with a spoon and cut it into cubes.

Squahs diseted

 

 

Two HalvesScrapping squash out

 

 

 

 

 

 

 

 

 

 

 

 

Diced aquash

 

 

 

 

 

2) Peel and dice the onion and sauté it in the oil until it is caramelized and turning light brown. Then add the garlic and ginger and cook a few more minutes.
Saute onion

 

 

 

 

3) Add the stock and the squash and heat just to a simmer. Puree the soup with an immersion blender or put it in a food processor or blender until it is smooth.

Adding

 

 

 

 

 

Puree

 

 

 

 

 

Creamed

 

 

 

4) Bright the soup back to a simmer over medium heat, add the white pepper and vinegar, and add salt If desired.
4) Serve. Garnish with a few fresh chives or a leaf of Italian Parsley.

 

Chef Marta

 

 

Yard Long Beans

Yard Long BeansDeloris has been bringing yard long beans to the last three markets and have been very popular with our customers. I’m adding another photo of what they look like at the market to get a visual sense of how they are displayed. You can see them on the right side. They are a show stopper, and the taste is excellent. Another creation from Chef Marta for you to enjoy.IMG_0699

 These beans are stringless, tender and mild and do not require much cooking or seasoning to make them tasty. You can do just about anything you would do with regular string beans, except the cooking time will be less because you can serve them al dente and keep some crunch. 1 pound will serve about 4 people.
Ingredients:
1 lb yard-ling beans
2 T Olive oil or vegetable oil
1 large or 2 small cloves of garlic, chopped fine
½ t chili flakes
½ t salt
½ t sugar (keeps the bright green color and enhances the beany flavor)3 T water
Directions:
1) Wash the beans, cut the ends off, and cut into bite-sized lengths.
Diced Yard Long Beans

 

 

2) Chop the garlic and sauté it with the chili flakes until soft.
Oil in pan

 

 

3) Add the beans, salt, and sugar and sauté until bright green. Then add the water and put a lid on the pan. Turn the burner to medium-low and let the beans steam for about 5 minutes. Serve.
Adding beans to pan

Kale Frittata

Kale Fatatta

I can’t remember who’s kale I grabbed from the market, but it’s either Laurie’s, Itailia or Deloris’s. Here is what Chef Marta came up with. Enjoy!!

 

 

Kale is a nutritional powerhouse and a versatile green and can be cooked many ways with a wide variety of seasonings. It is high in antioxidants, which help fight cancers, as well as iron and vitamin A, which is good for your eyes. Choose young, tender leaves for this dish, as the kale is barely cooked. Lactino or Dino kale is especially well suited to this treatment, but any variety that is still young will work. If your kale is older, larger, or tougher, try one of the Collard recipes.
This recipe makes a 12-inch skillet full of frittata, enough for 4-8 people, depending on how hungry they are and what else you are serving with it. A nice rustic whole grain bread is really all you need to make this a perfect lunch or light supper.
Ingredients:
1 bunch (about 1 lb) kale, any type
2-3 medium yellow or red potatoes, medium diced
1 medium onion, medium diced
2 cloves of garlic, minced
8 eggs
¾ cup milk (low fat is fine)
1 t Italian herbs, Herbs du Provence, or Fines Herbs, or a few of your favorites.
2 T olive oil
Salt & Pepper to taste

Kale Stem

 

 

 

Sliced Kale

Stack the leaves, roll them up in a tight roll and cut across into little strips.
Diced Kale            2) Dice the onions and potatoes (no need to peel the potatoes if you are using red or yellow ones. Do scrub them, though).
3) Sauté the onions and potatoes in the oil until the onions are soft. Put a lid on the pan and cook a few more minutes, until the potatoes are soft enough to easily poke a fork into. Sprinkle with a little salt and pepper.Diced Potatoes

 

Fritatta with Lid

4) Add the kale, put the lid back on, and cook another three or four minutes on medium-low.

 

5) Beat the eggs and milk together and pour them carefully over the veggies, trying to keep the potatoes and kale evenly distributed.
Fritatta with Cheese Sauce

 

 

 

 

 

 6) Put the lid back on and cook over low heat until the eggs are just set
7) If you are brave, loosen the frittata, invert a serving platter over the pan, and flip the pan and platter over so the frittata is upside-down on the platter. If you’re not that adventurous, just serve it from the pan.
Variations:
There are very few rules when it comes to frittata. It is a good dish for cleaning out your vegetable drawer, so feel free to add bell peppers, artichoke hearts, sun-dried tomatoes, or anything else that tickles your fancy. You could even spice it up with some chorizo sausage. Avoid things that are very wet, like cucumbers and fresh tomatoes, as they will make the final product loose and too soft to flip onto a platter.

Chef Marta

 

Chef Marta

M2040004BBC is proud to be in a working relationship with Chef Marta. She came to us through a member of our group. Although we started late in the season working with her, she has already came up with a few outstanding recipes from the produce that we grow. It is our intent to come up with creative ways for our customers to cook with the items that we produceM2030007 and sell. I asked Chef Marta for a brief bio and was so impressed by the love and dedication to local healthy food. How lucky can we get!!!

“I have always enjoyed cooking and experimenting with new foods and cuisines and have cooked for my family since I was old enough to reach the stove.  I am a member of The Church of Jesus Christ of Latter-Day Saints, and have been called upon to prepare food for many Church events, and found that I enjoy the challenge of feeding large numbers of people. As my children have gotten older and I have more time to pursue a career, I decided to combine my medical background with my love of good food and a desire to serve. I have taught basic cooking classes for children and adults, but I wanted to offer classes for folks who need to change their diets for medical reasons and don’t know how. I attended Northwest Culinary Institute in M2030009Vancouver and graduated in September of 2013, and now I run ChefMarta from my basement kitchen, offering catering services as well as group and individual cooking classes.
 
My basic food and health philosophy is that if we eat the foods our bodies were made to eat–animals and things that grow from the earth–in as close to their original form as possible, we will be M2040003healthy.  When we adulterate those foods by over-processing and trying to change them, we are not healthy. My menus focus on fresh, natural ingredients, and I believe in butter and chocolate. I refuse to use artificial color or flavor in any of my dishes, and I try to avoid preservatives as much as possible.”

 

“Southern” Style Collards
Serves four as a smallish side dish or two collard-lovers
In the South, Collards are cooked with bacon or ham until they are very well done. This recipe has the traditional flavors, but the greens are cooked until just barely done, preserving more of the nutrients.
Ingredients:
¼ lb Bacon—Uncured Applewood smoked, if you can find it, but you can really use any bacon except a very peppery bacon
1 bunch (about 1 lb) Collards
1 medium yellow onion
Dusting of white pepper
1 ½ t of good balsamic vinegar (optional)

Instructions:
1) Chop your bacon into ½ inch pieces or smaller.
2) Peel and dice the onion to a medium dice.
3) Prepare collards:
Wash the collards under cold running water. Do not dry. If they are very dirty or have aphids (which is a good thing—it means they are not laden with pesticides) then soak them in a large bowl of cold water with a handful of salt for ten minutes and then rinse.
Fold the leaf in half lengthwise so that the spine is sticking out, and cut off the spine. You could just cut off the stem and leave the spine in. It is edible, but much tougher than the rest of the leaf and will require more cooking.
Make a pile of leaves, then roll tightly into a log.
Cut across the log every ¼ inch until you have a bunch of long pieces, then make one cut along the length of your pile, cutting them all in half.

 

 

4) Cook the bacon until the fat is rendered out and the pieces are crisp.
5) Add the onion, and sauté in the bacon fat with the bacon until it is soft and translucent, but not brown.
5) Pour off half of the fat, leaving about 2 T in the pan with the bacon and onion.
6) Add the collards to the pan. There will still be enough water clinging to them to provide enough steam to cook them. If you prepared them earlier and they are dry, add 2-3 T of water to the pan. Cover the pan and turn the burner to low.
7) Cook about 5 minutes, then stir them with the onions and bacon. Add a light dusting of white pepper and taste. They are done and edible at this point, but if you want them more tender add a little more water and cook them until you like them, checking every five minutes.
8) This is optional, and not done in the South: add 1 ½ t of good, aged balsamic vinegar and toss the greens together and serve
If you were in Alabama or Arkansas, you would skip the vinegar add some chicken stock and a ham hock at this point and cook for an hour or two. If in Louisiana, you could add some sweet and perhaps hot peppers, and maybe some hot sausages. Here in the West, we tend to like things a bit fresher.

“Northwest” style Collards
If you are vegan or prefer to avoid bacon, you can still enjoy Collards. Try them with sweet Walla Walla onions and some Marsala wine
Ingredients:
2 medium Sweet Walla Walla onions
1 bunch (about 1 lb) Collard greens
2 T mild olive oil
3 large cloves of garlic
½ t salt
¾ cup Marsala wine*
Directions:
1) Slice the onions into ¼ inch strips.
2) Prepare the Collards as above

3) Finely chop the garlic or put it through a garlic press.
4) Sauté the onions until well caramelized.
5) Add the garlic, salt, and marsala. Bring it to a boil, then reduce heat and simmer about 5 minutes.
6) Add the Collards, cover and cook on low for 5 minutes.
7) Remove the lid and cook another three minutes to evaporate some of the liquid.
8) Taste and add a little more salt of you think it needs it. Serve and anjoy
*You could use a white wine instead of the Marsala, and that’s good, too, but different and much less sweet than the Marsala.

Nina’s Great Idea With Jeff’s Rhubarb

10363389_10204223026714714_576755168593894505_n Strawberry-Rhubarb Conserve

About a pound of Jeff’s rhubarb, from the Backyard Bounty Co-op
About a pound of ripe strawberries
Half a cup of water
A cup of sugar
1/2 teaspoon Chinese Five-Spice Powder

Chop the rhubarb & strawberries into a pot with the water; bring to a boil & add the sugar.  Turn heat to medium & cook, stirring often, to the desired consistency.  Add the Five-Spice Powder & cook, stirring often, for another 15 minutes.  Pour into canning jars & store in the fridge.

This Conserve was made specifically to enjoy on Bakerchic’s apple-cider rye bread!  Both the Backyard Bounty Co-op and Bakerchic can be found at the Salmon Creek Farmers Market on Thursdays from 3:00 to 7:00 p.m.

Squash, Potatoes and Much More

Want to try another great recipe from Itailia?2009_07_20-eightball.jpg

8-Ball Zucchini Stuffed With…
Rice, Basil, and Sun-Dried Tomatoes, from FatFree Vegan Kitchen (pictured above)
Veal, Celery, and Watercress, from La Tartine Gourmande
Rice, Boursin, and Olives, from A Veggie Venture
Ground Beef, Rice, and Red Pepper, from Kalyn’s Kitchen
Spinach, Tomato, and Parmesan, from Cooking Light

What about Deloris’s Boothby Blonde Cucumbers?

2008_08_27-sesame-cucumber.jpg

Sesame Cucumber Salad

serves 4-6

3 tablespoons toasted sesame oil
1 1/2 teaspoons tamari (soy sauce)
1 1/2 teaspoons citrus juice (lemon, lime or orange)
1 teaspoon rice wine vinegar
1 to 1-1/2 pounds cucumber, ends discarded, peeled if desired, and sliced as thin as possible
2 tablespoons total chopped herbs (basil, cilantro and/or chives)
1 teaspoon toasted sesame seeds

Combine first four ingredients in a small bowl or cup and whisk until emulsified. In a mixing bowl, toss dressing with cucumbers, herbs and sesame seeds. Transfer to a serving bowl, or plate.

Purple Viking potatoes will be provided by Chris and Jean. It’s most outstanding attribute is it’s waxy snow white flesh and unique taste.

Displaying IMG_1187.jpegYukon’s

Yukon Golds actually do come from the North. They began their existence to the potato-breeding program at Canada’s University of Guelph, in Ontario, where a team crossbred a North American white potato (Norgleam) with a wild, South American yellow potato. The result was the Yukon Gold. It was officially licensed in 1980 and then exported to the United States and beyond.2010_05_27-PotatoSalad.jpg

 

Potato Salad with Yogurt, Arugula, and Herbs

serves 4

1 1/2 pounds new potatoes, cleaned
Salt and freshly ground black pepper
1/2 cup whole milk yogurt
1/4 cup mayonnaise
2 large shallots, peeled and thinly sliced
1 large bunch arugula leaves, roughly chopped
1 small bunch fresh dill, finely chopped

Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.

Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.

Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.

All of these wonderful items will be at the Salmon Creek Farmers Market 7-24-14

 

 

Down Right Yum

straberry rhurbarb crispLike I told you, we have two new members who are supplying BBC with rhubarb. Why did I dig mine up 20 years ago thinking there was nothing to do with rhubarb. Here is one of Jeff’s and Kelley’s favorite recipes.

Strawberry Rhubarb Crisp, Recipe courtesy of Ina Garten

Total Time 1hr 25 minutes

Prep-25 minutes/Cook 1 hr, Yield: 6 servings

4 cups fresh rhubarb (well have it at the Camas market, try and make it out there) 1- inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large. We had strawberry plants last week that we sold out of. Way to go Nina.

1 1/4 cups granulated sugar

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup quick-cooking (not instant) oatmeal, such as McCann’s

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Directions:  Preheat oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 -by-11 inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

You think this is delicious?? Wait until I post Ute Red Currant Dessert Creme in a day.  She’ll be bringing currants to the Salmon Creek Market on Thursday. In the mean time enjoy!!!

 

 

Morel Mushroom Hunting

IMG_0515

 

Last weekend I had the wonderful opportunity to go mushroom hunting in the Portland area.  I was able to sign up with a group, through www.meetup.com and lead by an expert in mushrooming.  This is not my first trip with this group.  In the fall we meet at a Fred Meyers and proceeded to caravan our way over to the Washugal area for chantrelles.  This time we were after morels, whose season lasts till early June.
Our group was limited to 15, but more than 60 people were on the waiting list. If you plan to go out on your own, make sure that you are picking a morel mushroom and not a false morel.  If you are still queasy about going alone, then you might want to join a mycological society (mushroom group).  There is a small fee, and they have outings with experts.
What a great way to spend a weekend. There were many types of mushrooms on our hunt, but it was difficult to know which ones were edible and which ones were poisonous. How would you know a true morel from a false morel when hunting? When you find a morel, cut the morel in half and see if it’s full or hollow. If it’s full then you know it’s a false morel. It is said that species of the morel family hold toxic chemicals in them, called Gyromitrin. Some mushroom hunters say that you can digest a properly cooked false morel, but research says that if you eat false morels that are not treated carefully, that you can have serious side effects. These side effects are diarrhea, severe headaches, vomiting, nausea, extreme dizziness, and even possible death. With that said here is a great recipe for you.

Fried Morel Mushrooms

fried mushroom

Ingredients

  • 1 lb. Morel Mushrooms
  • 2 c. Self-Rising Cornmeal
  • 1 c. Self-Rising Flour
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 c. Vegetable Oil
  • 2 c. Water

Instructions

  1. Brush and remove dirt etc. from Morel mushrooms.
  2. Cut Morel Mushrooms in half, lengthwise.
  3. Combine cornmeal, flour, salt, and black pepper in a bowl and mix thoroughly.
  4. Pour oil into frying pan, heat on medium high temp until oil begins to bubble.
  5. Dip Morel mushrooms in water, and toss in cornmeal mixture.
  6. Drop Morel Mushrooms in hot oil and fry until they’re golden brown in color. ( When frying, flip only once or twice, too much flipping can cause breading to fall off mushrooms.)

 

 

Borsch Soup

Borsch

Borsch for the Backyard Bounty

Servings: 8

Ingredients:

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, for garnish

Directions:

1.  Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
2.  Add cabbage and butter, and cook uncovered for about 20 minutes.
3.  Stir in lemon juice.
4.  Now let it sit (but you don’t have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.

This is better the next day!

2 Great Recipes from the Clark County Food Bank

  Backyardbounty Co-op has been involved with the SNAP program for the last two years at the Salmon Creek Farmers Market and Legacy Emanuel. It is our desire to reach as many people in every income bracket with our herbicide free, naturally growing fruits and vegetables. “There is a shift in the food-banking world from thinking about hunger as just a social justice issue to thinking about it as a public health issue,” Says Susannah Morgan CEO of Oregon food bank. The FEAST program (Food, Education, agriculture Solutions Together) digs deep into local food systems from farmers to grocery stores to schools and brings together the community to establish a relationship that did not exist in the past.  It is important to point out the cooking classes that take place at the Clark County Food Bank, called Cooking Matters™.  These classes are taught in partnership with organizations that directly serve low-income individuals and families. Throughout the six-week course, class participants learn to shop, cook and eat healthy on a limited budget. Participants receive a take-home grocery bag each week to replicate the recipes at home and receive the Cooking Matters™ upon graduation of the class. These classes are taught by Registered Dietitians, trained culinary professionals and volunteers. The classes are completely free to participants. Here are a few recipes that are passed on from the C.C.F.B Nutrition Education staff and sound delicious for the upcoming holidays.

 

 

Southwestern Black-eyed Pea and Corn Salad

southwestern-black-eyed-pea-and-corn-salad-13800002rca-ss

                                                                                                                               

 

1 medium bell pepper

1 small red onion

2 (15 1/2) ounce black-eyed peas

1 can salt free kernel corn

3 Tablespoons Canola oil

2 Tablespoons vinegar

1 teaspoon cumin

¼ teaspoon salt

½ teaspoon black pepper

Optional ingredients

Fresh cilantro leaves

Directions:

·      Rinse, remove seeds and core, dice bell pepper.

·      Rinse peel and dice onion.

·      If using cilantro, rinse and chop.

·      In a colander, drain and rinse black-eyed peas, corn.

·      In large bowl add peppers, onion, peas, corn, cilantro and remaining ingredients.

·      Mix well.

Added notes: This recipe can be served

chilled or over cooked kale and spinach. You

can use balsamic vinegar or white wine

vinegar. You can use black beans instead of

black-eyed peas. If corn is in season,

you can use ears of corn, remove them from

the cob with a knife to peel the kernels off.

 

 

Vegetable Lasagna

Vegetable spinach lasagna

 

 

 

 

 

 

 

1 8oz pack whole wheat noodles

3 cups fresh spinach

8 ounces button mushrooms

1 large zucchini

3 cloves garlic

1 6 ounce mozzarella cheese

½ teaspoon divided

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon ground black pepper

1 (28 ounce) canned crushed tomatoes or tomato

sauce no salt added.

1 large egg.

1 cup low fat cottage cheese

Directions

·      Preheat oven to 350 degrees. Cook lasagna as directed on package then drain in colander under cool water.

·      Rinse spinach, zucchini and peel garlic.

·      Chop spinach, thinly slice mushrooms, dice

zucchini in ½ bite size pieces, mince garlic.

·      Grate mozzarella cheese. Set aside ¼ cup for

topping lasagna later. In a medium bowel add spinach, mushrooms and zucchini.

·      Stir in ¼ teaspoon salt. Set over colander and drain.

·      Set vegetables aside and pat dry with towel.

·      In another bowel stir garlic, basil, oregano, remaining salt and pepper into tomato sauce.

·      Use another bowel to beat egg add cottage cheese and grated mozzarella cheese. Mix together.

·      Use 9×13 baking dish with lightly sprayed oil at the bottom. Spread ½ cup of tomato sauce at bottom of dish.

·      Layer 3 noodles over sauce then layer 1cup cottage cheese mix over noodles. Add 1 ½ cups of vegetable over cheese mix. Repeat several times, ending with 3 noodles on top.

·      Use rest of tomato sauce on top then add remaining mozzarella cheese.

Bake until cheese is lightly brown and bubbly around the edges of dish. About 45 minutes. Let cool about10 minutes before cutting.

Notes: to cut cost, you can use frozen spinach instead of fresh spinach. Make sure to squeeze all water out

of frozen/thawed spinach before using. You can use

1 cup of skim ricotta cheese instead of cottage

cheese. Can freeze up to 3 months in air tight container.

 

BYB LogoColor(2)Clark Food Bank

 

                 

Fall Harvest

The_Fall_Harvest_Wallpaper_2om1bYou’ll will still find an abundance of fruits and vegetables that you can harvest this time of year. In the Northern Hemisphere apples have a late summer fall harvest time.  Pick your green tomatoes and let them ripen inside your house. Artichokes produce a second smaller crop in the fall. Arugula can grow in the Autumn. Beets are in season. Now is the time to plant your garlic blubsred garlic for summer harvest. Native to the Caracas region, garlic came over with the European settlers to North America. Parts of the region with the greatest Spanish influence is where garlic took root. Mainly South and Southwest where they used garlic as a condiment. In the New England region, garlic was used for therapeutic medical use. Wrapping it and putting it in the ear to cure deafness, dried and compacted to make pills for “vapors” or  women’s disorders. Finally around the 1850’s with the French and Spanish cooking influence in stews and soups, garlic took a hold in the with the Southern population.  Here’s a great recipe for fall.HarvestChickenSoupwQuinoa_02a

Chicken Quinoa Soup

1 tablespoon oil, 1/4 cup diced onion, 1/4 cup diced carrots, 1/4 cup dried celery, 1/4 cup dried green bell peppers, one teaspoon minced garlic,1 cup cooked chicken, 1 teaspoon parsley, 1/2 cup quinoa, 1 cup chicken broth, salt and pepper to taste.

Heat oil in saucepan, cook onions, carrots, peppers, celery and garlic until tender. 5 to 7 minutes. Add in chicken and parsley. Stir about one minute. Add in quinoa. Cook and stir about two minutes. Add chicken broth, bring to a boil, reduce heat and cover. Let simmer for about 15 minutes. Remove from heat and let cool.

Did you know!!

  Did you know that the zucchini is a summer squash and can reach about a meter in length?  Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the New World.  Come to Urban Growers Market tomorrow from 4 to 8pm and buy some from our growers.  Here are three delicious recipes from Spade & Spatula.

Stir-fried Squash with Shrimp, Miso, Sweet Pepper and Chives
Serves 2-3

Combine 1 heaped tsp. of miso paste, 1 Tbs. mirin, 1/2 cup cold water, 1/2 Tbs. corn starch, and 1 tsp. soy sauce in a small bowl and stir until smooth. Set aside.  Season 1/2 lb. peeled and deveined large shrimp with 1/2 Tbs. soy sauce and black pepper. Set aside. Heat 2 Tbs. vegetable oil in a wok or large saute pan. When shimmering hot, add the shrimp and cook, stirring occasionally, over high heat until pink and just cooked through, remove from the wok or pan and set aside in a bowl. Throw 1 cup deseeded and chopped sweet red pepper, and 1/2 medium onion, cut into small chunks, into the pan. Cook, stirring over high heat for 3 to 4 minutes. Add 3/4 lb. baby zucchini and baby yellow squash, sliced thinly on the diagonal. Cook stirring for 2-3 minutes until nearly tender. Return the shrimp to the pan, and pour in the sauce ingredients. Bring to the boil, reduce the heat, and simmer, stirring occasionally for 1 -2 minutes, until the sauce has thickened. Stir in 1 Tbs. chopped chives, and remove from the heat. Serve straightaway with wild or brown rice.shrimpsquash

Curried Squash with Garbanzo Beans


Serves 2-3
Saute 1 peeled and finely chopped medium onion in 2 Tbs. vegetable oil for 3 to 4 minutes, until golden and tender. Add 1/2 tsp. finely grated ginger and 2 large peeled and mashed garlic cloves.  Continue to cook, stirring, for about 1 minute. Add 1 2-inch long cinnamon stick and 6 curry leaves (optional) or 1 dried bay leaf.  Stir and cook for about 30 seconds. Add 1 lb crookneck squash which has been trimmed and cut into 1/2 inch chunks. Stir in 1 1/2 Tbs. curry powder, 1/4 tsp. ground cumin, 1/4 tsp. ground coriander, 1/4 tsp. ground cayenne and 1 tsp. salt. Stir well and cook for 2 minutes. Add 3/4 cup of vegetable or chicken broth. Rinse and drain 1/2  the contents of a 450g can of garbanzo beans and add to the curry. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes. Once the squash is tender but not falling apart, stir in 1 1/2 Tbs. of Greek yogurt, being careful not to boil the curry or the yogurt will curdle. Add fresh lime juice to taste, then stir in 1 Tbs. chopped fresh cilantro. Check seasoning, then remove curry from the heat, and serve with brown rice or heirloom quinoa.

squashcurry

Baked Stuffed Round Zucchini with Beef Ragu  


Serves 2
Preheat the oven to 375F. Remove the stems from 4 to 6 round zucchini (weighing 1 1/2 lbs in total) and slice off the tops. Using a teaspoon, hollow out the centers of the zucchini, leaving empty shells about 1/4-inch thick. Finely chop the squash flesh and the sliced-off tops. Set aside. Place the zucchini shells on a baking dish. Season the insides with salt and pepper and brush the outsides with a little olive oil. Set aside. Heat 2 Tbs. olive oil in a skillet over medium to high heat. Saute 2 small, peeled and minced shallots until translucent, about 2 minutes. Add 2 minced garlic cloves and saute for 30 seconds, stirring. Add 1/2 lb. ground beef and cook stirring and breaking up any chunks over high heat until well browned and the mixture is dry. Add a glug of worcester, a few shakes of hot sauce or Tabasco, 1 tsp salt, 1 1/2 tsp. tomato paste, 1/4 tsp paprika and freshly ground black pepper. Stir well, then throw in 1/2 a 14.5 oz. can of diced tomatoes. Bring the mixture to the boil, reduce the heat and simmer for 15 minutes, until all the liquid has evaporated. Stir in 1/2 tsp. balsamic vinegar and 1 Tbs. finely chopped fresh parsley, season to taste and remove from the heat. Fill the zucchini shells with the mixture (you’ll have leftover filling – just set aside), sprinkle freshly grated Parmesan over the top of the stuffed zucchini, and bake for about 30 to 40 minutes until the zucchini are cooked through. Serve hot with the extra filling on the side, and with quinoa.