Delaware Valley Farm Share Cookbook Summer 2014 by DVFS

DELAWARE VALLEY COOKBOOK

SUMMER

2014

INTERVIEW ALLISON HENDRICKSON

We interviewed our winner from our inagural Delaware Valley Farm Share Recipe contest: Allison Hendrickson. She created a beautiful Grilled Corn Salad, our Feautured Recipe in this edition. Hear her thoughts on cooking, CSAs, and her winning dish. How long have you been involved with DVFS? This was my first summer doing DVFS. What got you interested in CSAs? When I lived in the Midwest, I had easy access to the gardens of family and friends. I think I took it for granted that someone would always be coming over with an abundance of rhubarb or beg me to take some of their tomatoes! Most CSAs I knew about were rather large for a couple to get through and often only have weekend pickups. I love that DVFS comes to my workplace during the week, and that the shares are the perfect size for a small family. We’ve never wasted anything yet! I also like the challenge of cooking with what I have on hand and is currently in season. What are your favorite seasonal ingredients to cook with? Heirloom tomatoes! I really don’t eat fresh tomatoes the rest of the year because the flavor just isn’t the same. I can tomatoes to cook with throughout the year, but come July and August we’re having fresh heirlooms with every meal.

INTERVIEW ALLISON HENDRICKSON How often to you cook at home? I cook every day, sometimes by myself and sometimes with my husband. It’s the way I like to relax and unwind at the end of the day. I also bake bread every week. My apartment doesn’t have a full-sized fridge, which means we’re stopping by the store for a few things nearly every day. It’s been easy since I walk by the grocery store on my way home from work. In the end, this means I’m able to focus on fresh produce rather than stocking a pantry with boxed foods. How would you describe your cooking style? I really like fresh, bright, big flavors. I tend to use a lot of citrus and vinegar and I love spicy food. If I could grill all the time, I would! I also try to use my weekends to make big batches of soups, sauces, rice and beans that I keep in the freezer for when things get too busy during the week. My focus is always food from scratch. I just like knowing exactly what’s in my food! Cooking from scratch can sound daunting, but it can become a habit when you commit to it. Because cooking is a personal hobby, I also like taking on big DIY projects like making sausage, goat cheese and feta, home-brewing beer, canning and preserving. What inspired your recipe for the Grilled Corn Salad? I was inspired by the flavors of Mexican street corn, with lime, cilantro and mayo, but I decided to put those flavors into a dressing and take the corn off the cob. In truth, nothing was planned. I made it up as I went along! The week I made the salad, we had such a fantastic variety of produce in the DVFS share that I wanted to try and incorporate as many of the vegetables as I could into one dish. Everything worked well together. The only tweaking went into the dressing, to make sure it wasn’t too tangy. I think the sweetness of the corn, the richness from the avocado and the flavorful dressing makes you forgot how healthy this dish is! What suggestions would you have for anybody hoping to create their own recipe? Take the time to learn the basics of cooking techniques first. It’s important to know the fundamentals like how to sear or roast meats, how and when to season a dish, how to balance flavors like bitter, sweet, spicy, etc. Being able to read a recipe is not the same thing as being able to cook. Knowing the fundamentals helps you look at a recipe and see how you can change it to suit your own taste or make substitutions based on what you have on hand. And most importantly, once you come up with something you like, write it down as accurately as possible right away! It’s too easy to forget a step or ingredient.

DVFS Contest Winner!

Grilled Corn Salad by Allison Hendrickson Archdiocese of Philadelphia Site

Serves 4 (entrée) or 8 (side) 4 ears of sweet corn, husked 2 Cubanelle peppers 1 jalapeno pepper 1 medium or 2 small zucchini or summer squash, sliced on the bias ½” thick 1 pint yellow cherry tomatoes, quartered 1 medium/large tomato, seeded & chopped 1 avocado, chopped ½ cup chopped cilantro 2 tbsp lime juice (about one lime) 2 tbsp extra virgin olive oil 1 1/2 tbsp mayonnaise Grated parmesan or queso fresco cheese Salt and pepper Heat grill or grill pan to high heat. Lightly toss peppers and zucchini in extra virgin olive oil and salt. Grill to get some char marks but do not overcook vegetables, 3-5 mins. They should still be crisp. Set aside to cool. Grill the corn (without husk) until lightly charred on all sides, 8-12 mins. Set aside to cool. Once cool enough to handle, chop zucchini and Cubanelle peppers into ½” size pieces. Mince jalapeno and cut corn off the cob. Then add zucchini, peppers, corn, tomatoes, avocado, and cilantro to a large bowl. Mix together lime juice, extra virgin olive oil and mayonnaise in a small bowl. Season with salt and pepper to taste. Dressing will be tart. Add dressing to vegetables and mix. Add cheese to taste if using. Season salad with salt and pepper to taste and serve at room temperature.

Roasted Potatoes & Summer Squash

Crunchy Chicken Lettuce Wraps

by Nicole Cantwell Amtrak 30th Street Station Site

3 summer squash 2 baking potatoes or 4-5 red potatoes 2 cloves of garlic (minced) 1 TB olive oil fresh ground pepper

1 chicken breast (cut into small 1/2 in pieces) 1 can water chestnuts or 1 jicama chopped 1/2 jalapeĂąo pepper of other chili pepper (optional) 2 cloves of garlic (minced) 1 inch of ginger (grated) 1 TB olive oil 1 head butterleaf or boston lettuce 1/3 cup peanuts (crushed) 6 sprigs cilantro hoisin sauce sriracha sauce

Thinly slice summer squash and potatoes to 3mm in width. Toss in olive oil and garlic. Arrange vertically in a pie pan and bake at 400 degrees for 1 hr or until potatoes begin to golden. Note: number of squash and potatoes needed depends on their size and the size of the pie pan.

Heat chili, garlic, and ginger in olive oil on low until garlic is golden. Add chicken, mix with spices, and sautĂŠ until chicken is cooked thoroughly. Spoon mixture onto individual lettuce leaves, sprinkle with peanuts and cilantro leaves, and top with with hoisin and sriracha to taste.

Barley Risotto with Eggplant and Tomato

Gardener’s Potato Salad

by Ashley Redding Academy of Natural Sciences Site

by Danielle Imes 8th and Poplar Police Department Site

6 cups (1/2-inch) diced eggplant from farm share 1 pint cherry tomatoes from farm share 3 tablespoons olive oil, divided 1/2 teaspoon black pepper, divided 5 cups less-sodium chicken or vegetable broth 2 cups water 1 1/2 cups finely chopped onion 1 cup uncooked pearl barley 2 teaspoons minced garlic from farm share 1/2 cup dry white wine 1/4 teaspoon salt 1/2 cup (2 ounces) crumbled soft goat cheese 1/4 cup thinly sliced fresh basil (from my garden) 1/4 cup pine nuts, toasted

1 lb new potatoes 1 lb baby red potatoes 6 large eggs ¼ cup celery ¼ cup diced green pepper ¼ cup diced shredded carrot ¼ cup diced drained giardiniera (sweet mixed pickled veggies or sweet relish) 1 tablespoon finely diced spring onion ½ tsp Mustard powder 1 teaspoon mustard ½ cup Hellman’s mayonnaise ½ teaspoon finely diced thyme ½ teaspoon fine sea salt (to taste) ¼ teaspoon fresh finely cracked black pepper (to taste) Clean potatoes and cut off any unsavory bits.

Preheat oven to 400°. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown.Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.

Boil potatoes for ~30 minutes until they are soft when poked with a fork Boil eggs for no longer than 13 minutes in the same water. Set aside to cool. Mix remaining ingredients in the serving bowl. Cut potatoes into cubes (peel if desired) and dice boiled eggs, add to the bowl. Only after all cut potatoes/eggs are added to the bowl, gently mix wet ingredients. Add more mayonnaise if necessary during mixing. Cover tightly and let rest in the refrigerator overnight.

Kale Pesto

Caprese Kale Pasta

by Julie Stoiber Ballard Spahr Site

Small bunch kale, 5 cups or so 2 cloves garlic 1/4 c. pine nuts 2 T. fresh lemon juice 1/2 c. freshly grated Parmesan or Romano cheese Salt and pepper to taste Dash of hot sauce (optional) Extra virgin olive oil, about 3/4 cup

3/4 lb. of your favorite pasta Kale Pesto (see previous recipe) 1 or 2 large tomatoes or a pint of cherry tomatoes 1/2 ball of fresh mozzarella cheese Freshly grated Parmesan cheese

Place the kale and garlic in a food processor. Process until finely chopped. Add the nuts, lemon juice, cheese, salt, pepper, and hot sauce. Process until everything is finely chopped. Scrape down sides. With motor running, add the olive oil in a slow, steady stream until pesto is a consistency that will mix easily with pasta and grains. Add more olive oil or thin with a bit of water if needed.

Prepare pasta according to package directions. Drain and place in large bowl. Toss with a little olive oil. Spoon on a generous amount of Kale Pesto and stir until well combined. Chop tomatoes and add with juices. Cube mozzarella and add. Stir well. Top with grated Parmesan.

Shepherd Ben’s Summertime Pie

Brittany Barbato and Ben Ballance Cancer Treatment Centers of America Site (serves 8 or makes for great leftovers!) 1lb lean ground turkey 2cups peas (shucked from Abram Stolzfus Farm’s green beans) 2cups sweet corn (cut off the cob from Fifer Orchards) 1/2 bunch carrots (Eagle Road Farm) 1/2qt potatoes (Yukon Gold from Country Hill produce) 1/2 cup jack cheese, shredded (Cherry Grove Farm -yum!) 1/2 onion, chopped 1cup chicken or beef stock 1T cornstarch 1/2t olive oil 2T worcestershire sauce 1T butter 1/4c soymilk Salt and pepper Preheat over to 400 degrees (F). Put a pot of water on stovetop (med-high flame) to bring to a boil. While waiting, simmer onion and carrots in olive oil until onion is translucent and carrots are semi-soft; add salt and pepper. Add ground turkey with worcestershire sauce and cook until no pink is left in meat. Add chicken stock and cornstarch; simmer for 10-15 minutes. Add potatoes (peeled and quartered) to boiling water and cook for 20-25 minutes (or until fork pierces with ease). Pour turkey mix, peas and corn into casserole dish. Drain and mash potatoes, mixing soy milk, half of the cheese and 1T butter in as well. Layer mashed potatoes over top of casserole dish and sprinkle remaining shredded cheese on top. Bake dish at 400 degrees (F) for 25 minutes (or until top is golden brown). Cool for 15-20 minutes to let flavor set in.

Zucchini Pizza Bites by Kathryn Miller Community Behavioral Health Site (Serves 3-4) 2 large zucchini, chopped into 1/4 inch round slices 1/4 cup marinara sauce 1/2 cup shredded mozzarella cheese Fresh chopped basil or Italian seasoning Spread zucchini rounds onto a sprayed baking sheet Spoon some marinara sauce onto each zucchini round Top zucchini rounds with some mozzarella cheese Garnish with fresh basil or Italian seasoning

Gobble Gobble Peach Cobble Brittany Barbato and Ben Ballance Follow on Twitter! (@brbarbato and @benballance) Cancer Treatment Centers of America Site (serves 6) 4-5 peaches (Fifer Orchards) 1-2T granulated sugar 1/4-1/2cup GF all-purpose flour 1/2c GF oats 1/4c packed brown sugar 4T butter 1. Preheat oven to 375 degrees (F). Grease small casserole dish.

Broil for about 10-15 minutes Serve and enjoy!

2. Cut and peel 4-5 ripe peaches (Fifer Orchards) and toss with 1-2T granulated sugar; layer into dish.

Farm Share Quiche

3. In separate bowl/dish, mix 1/4-1/2cup GF allpurpose flour, 1/2c GF oats and 1/4c packed brown sugar; knead 4T butter (cut in small pieces) into mix.

by Rachel Smith University of the Arts Site

4. Sprinkle dry mix on top of peaches.

8 eggs 5 tbls cream cheese Two peppers Kale 2 tomatoes 2 ears of corn 1/2 cup to 1 cup of black beans (to your liking) Cheese (optional topping) Pie crust Pre cut and sauté all vegetables Mix eggs and cream cheese Mix all together Bake for one hour YUM!

5. Bake for 20-30 minutes (or until top is golden brown) and serve warm (we prefer to do it a la mode, with homemade ice cream)!

Blueberry Oatmeal Honey Power Muffins by Pamela Pollard General Services Administration Site

Non-stick all natural cooking spray 2 cups whole wheat flour 1 cup plain oats, quick or regular 2/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1.5 cups nonfat Greek yogurt 2 tablespoons DVFS blueberry honey 2 large DVFS eggs, lightly beaten 4 tablespoons unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 cup fresh DVFS blueberries Heat oven to 350. Coat a muffin tin with cooking spray and set aside. In a bowl or stand mixer, combine the flour, sugar, oats, baking powder, and baking soda. In a second bowl, combine the yogurt, honey, eggs, butter, and vanilla. Fold the yogurt mixture into the dry mixture and stir to combine well. Gently fold in the blueberries Spoon the mixture into the muffin tins, filling 3/4 of way, and bake until the top is golden and a toothpick comes out clean. (about 2025 minutes). ENJOY a delicious and nutritious breakfast or healthy alternative to a dessert!

Blueberry Raspberry Tart by Allison Lombardi Independance Blue Cross Site SHELL: Your favorite recipe OR 2 1/2 cups (12.5 oz) all-purpose flour 1/2 teaspoon salt 1 tablespoon granulated sugar (optional, leave out if making a savory pie) 8 ounces cold cream cheese 8 ounces (2 sticks) cold unsalted butter 2 teaspoons cider vinegar 2-4 teaspoons cold water DIRECTIONS: Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour. Remove the lid of the food processor and sprinkle the vinegar and two teaspoons of the cold water over the dough. Replace the lid and process continuously for 3-5 seconds until you see the dough just starting to come together. It should still look a bit crumbly with visible flour and visible streaks of fat. When you pinch some in your fist, it should easily hold together. If it doesn’t, sprinkle another two teaspoons of water over the top and process again.

FILLING: 3 1/2 cups fresh blueberries 1/4 cup granulated sugar 2 teaspoons ground cinnamon 4 Tablespoons (1/2 stick) unsalted butter, melted 1 Tablespoon freshly squeezed lemon juice TOPPING: 2 cups fresh raspberries freshly whipped cream, optional DIRECTIONS: Preheat oven to 425°F. Press dough into tart pan, spring form works best. Prepare filling: Toss blueberries, sugar, cinnamon, butter and lemon juice together. Spoon the filling evenly into the tart shell. Bake the tart for 12 minutes. Reduce the heat to 350°

Spaghetti with Basil Pesto, Green Beans & Potatoes by Laura Camerlengo Philadelphia Museum of Art Site 4 cups basil 1 cup Pecorino Romano cheese 1 cup extra virgin olive oil 6 cloves garlic 1 package spaghetti 1 lb. green beans, Abram Stoltzfus Farm via Delaware Valley Farm 1 quart New Yukon Potatoes, Country Hill Produce via Delaware Valley Farm Share In a food processor, puree basil, cheese, extra virgin olive oil and garlic. Set aside. For the pasta, fill a large pot with water and bring to a boil. Add pasta to boiling water and cook according to package directions. Meanwhile, as the pasta water is preparing to boil, steam green beans and potatoes. Cook until tender. Drain the green beans, potatoes and pasta. Return ingredients to the pasta pot and mix with basil pesto sauce. Serve immediately.

Kate’s Quick & Easy Biscuit Pizzas

Super Steve’s Stuffed Cubanelle Peppers

by Katelyn A. McCullough General Services Administration Site

1 can homestyle biscuits Pizza sauce (you can buy it pre-made or make it from scratch with your farm share garlic and tomatoes) Cheese (farm share selection shredded, cheddar or mozzarella) Farm Share broccoli Farm Share heirloom cherry tomatoes

Spread a thin layer of pizza sauce

4 farm share Cubanelle peppers 4 Morningstar sausage patties 4 farm share garlic cloves 6 oz. vegetable stock 6 leaves of fresh basil 1 cup farm share corn 1 cup farm share heirloom cherry tomatoes 1 can black beans 1 cup brown rice 1/4 cup cheese Pinch of cayenne pepper Salt and Pepper

Sprinkle a thin layer of cheese

Preheat oven to 400 degrees

Add toppings

Cook the veggie sausage in accordance with the package directions

Pre-heat over to 400 degrees Flatten biscuit on a cookie sheet

Sprinkle another heavier layer of cheese Bake for @ 7-10 minutes I like to mix broccoli and cheddar cheese on some and tomato and mozzarella cheese on others, but you can use your creativity and add anything!

Cook rice accordance with the directions on the package Boil peppers for 2 minutes (topped and seeded) / after 2 minutes remove and shock with cold water In a large sauté pan cook on medium-high tomatoes, vegetable stock, corn, beans, and basil stirring until the stock thickens Add in garlic and veggie sausage Simmer for 2 minutes Mix in rice and cheese Season with cayenne pepper, salt & pepper Stuff peppers with filling Cover with foil and bake for 40-45 minutes Serve with mashed potatoes (using your Farm Share potatoes) Enjoy!!!

THANKS FOR A GREAT FARM SHARE SEASON!