December 18 2014

December 18, 2014

d e r u t a e F

pid.o Photo from blog.ridethera

ER T H I S W E E K ’ S O Ri D e Baskets

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Fruit

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Vegetable

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it & Vegg Big, Basic, Fru

Wishing everyone a wonderful holiday season and remember we have no baskets on Christmas day or New Year's Day.

P ro du ce & Sourc es Anjou Pears Apples Bananas Dates Grapefruit Kiwis Lemons Mangos Oranges 

Beets Broccoli Carrots Dandelion Garlic Lettuce Onions Potatoes Squash Yams

4 Seasons, WA 4 Seasons, WA 4 Seasons 4 Seasons 4 Seasons, CA 4 Seasons 4 Seasons 4 Seasons 4 Seasons, CA

FairShare’s new cookbook, “FarmFresh and Fast,” is bursting with strategies, techniques and over 300 new recipes for both seasoned and beginning CSA members and farmer’s market shoppers.

Farm-Fresh highlights similarities among ingredients, helping CSA members adapt recipes to fit what they have on hand, and teaches local food lovers of all skill levels how to make the most out of fresh, seasonal produce.

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4 Seasons, East Coast 4 Seasons, East Coast 4 Seasons, CA 4 Seasons, FL 4 Seasons, East Coast 4 Seasons, FL Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ 4 Seasons

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Still searching for the perfect holiday gift?

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Each chapter is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients. Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest changes.

Recipes are flexible and encourage innovation.

To read more about Farm-Fresh and Fast and to buy it, click here.

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Sp otl ig h ts

St o ri ng & Pre se r v i ng

10 Ways to Use Dates instead of Processed Sugar, Zero Calorie Sweeteners

8. Dates taste amazing chopped in salads with pecans, blueberries or strawberries.

Artificial and zero calorie sweeteners have proven to be dangerous and quite harmful for our health. Did you know that when you eat (or drink) something with a zero calorie sweetener in it, your brain anticipates that calories will follow? When they don’t, the brain is triggered to compensate for the perceived missing calories, by eating more.

10. If you want to sweeten up your home-made nut milk, add 2-3 pitted dates while blending and strain the liquid as usual through a nut milk bag.

9. You can use dates to sweeten up raw salad dressings.

A better and healthier option would be to fuel your body with natural, whole foods that the body can recognize and easily assimilate nutrients from.

Medjool dates are a source of good carbohydrates, Vitamin B6 and minerals Potassium, Copper, Manganese and Magnesium.

When you need a sweetener, dates are a super option for you and can usually be found at the grocery stores or health food stores in your local area. Try to get organic as much as possible.

You can use any types of dates (medjool dates are shown in this picture) to make a variety of your recipes sweet, naturally!

1. Use dates with pecans or almonds to make a simple pie crust in your food processor!

2. If you want to sweeten up a smoothie, add 1 or more pitted dates!

3. Pit your dates, blend with a bit of water to make “date syrup” which can be used to bind or sweeten up raw dessert recipes in place of an alternative sweetener.

4. Dates and Almond or Pecan butter are a great combo!

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10 Ways To Use Dandelion Greens The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious (plus they're packed with iron).

Here, I've delved into our archives for recipes that specifically use dandelion greens or ones that would work with them as a substitution. Check these out if you're receiving dandelion greens in a CSA box or if, like me, you're culling them from your own yard. (For best results, do so when they're still young and tender, before they've flowered.)

1. Dandelion Pumpkin Seed Pesto 2. Linguine with Mussels and Dandelion Greens 3. Anelletti Pasta with Sausage and Greens 4. Warm Golden Beet Salad with Greens and Almonds 5. Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

5. Try putting a tiny spoonful of nut butter in a pitted date for a sweet and satisfying dessert or energy boost pre or post workout!

6. Crispy Pan-Fried Beans with Wilted Greens

6. Blend dates, vanilla, almond butter, Himalayan salt and a maple syrup for a delicious and incredible tasting caramel dip.

8. Easy Braised Collard Greens with Bacon

7. Bring a few dates along with you for a run. They’re great for re-fueling along the way.

10. Artichoke, Kale & Ricotta Pie

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7. Braised Coconut Spinach & Chickpeas with Lemon

Fruit Anjou Pears

Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Apples

Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Bananas

Store at room temperature until ripe or in paper bag to speed up ripening process.

Ripe bananas can be refrigerated for a week or frozen for 2-3 months. For maximum flavor, return to room temperature. Ripe bananas are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.

Dates

Store at room temperature in airtight container or plastic bag for several months or refrigerate for up to a year.

Grapefruit & Oranges

Store at room temperature for up to a week or in refrigerator for 2-3 weeks.

Kiwis

Store at room temperature until ripe.

Once ripe, refrigerate in plastic bag. Use in 1-2 weeks.

(continued…)

9. Kale, Bacon & Egg Whole Wheat Breakfast Sandwich thekitchn.com

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Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor

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Lemons

Recipes

Seal in zipper-lock bag and refrigerate up to a month.

Mangoes careful not to overmix. If, in fact you’re not able to incorporate all of it just add a little more boiling water (try 1 tbsp).

Pour the batter into a prepared loaf pan.

Sprinkle with the chopped hazelnuts and press the nuts into the batter lightly (this will keep them from wanting to fall off later when you’re slicing and devouring the bread). Bake for about 45 mins to 1 hr. The bread is done when a toothpick inserted into the middle comes out clean.

Banana Date Bread

blogwhatyoueat.wordpress.com 1 tbsp vanilla extract or rum (I walked the wild side this time and used 1 tbsp spiced rum AND 1 tsp nectar of the gods AKA Madagascar Bourbon Vanilla.)

3 tbsp olive oil (or any other oil you have on hand, preferably not vegetable or soy bean oil) 2 tbsp boiling water 1 cup fresh dates, pitted and diced 2 cups of white whole wheat flour* 2 tsp baking soda 1 tsp cinnamon 1/4 tsp kosher or sea salt 3 large extra ripe bananas, mashed 1 egg, beaten 1/4 cup chopped hazelnuts (you can use whatever you have handy, pecans, walnuts, etc. I had hazelnuts and they are delicious with this recipe!)

Preheat the oven to 375* F. In a large heat proof (glass or metal) bowl add the dates, boiling water, and oil. Let sit for a few moments before adding the rum/vanilla and mash gently with a fork.

Add the mashed bananas. You can do this in a separate bowl, but why make more work for yourself? I do this in one large bowl, just scoot the date mixture over and mash the bananas on the empty side. Then I scoot the bananas over to make a little spot for the egg which I beat gently before stirring everything together.

In a separate bowl whisk or sift together the flour, baking soda, salt, and cinnamon.

Add the dry ingredients into the wet and mix until completely combined. If you live in a drier climate like I do it may look like you’re not going to be able to incorporate all those dry ingredients, but never fear and continue mixing, being

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Keep unripe mangoes at room temperature to ripen or in paper bag to speed up the process. Ripe mangoes can be kept in the refrigerator up to a week.

Vegetables Beets

Separate beets from greens, leaving about an inch of the stems. Refrigerate unwashed beets in tightly wrapped plastic bag. Use in 2–3 weeks.

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use in 2-3 days.

Pear, Pancetta, and Walnut Salad bonappetit.com

3/4 teaspoon whole coriander seeds 1 tablespoon fresh lemon juice 1/2 small shallot, minced 3 tablespoons extra-virgin olive oil 1 1/2 ounces thinly sliced pancetta, chopped 1 large head of butter lettuce, torn into bite-sized pieces (about 8 cups) 1 large red Anjou pear, unpeeled, quartered, cored, sliced 1/4 cup coarsely chopped toasted walnuts Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot.

Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes.

Transfer to paper-towel-lined plate.

Place lettuce in large bowl. DO AHEAD Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.

Freezing: Greens freeze well. Wash, blanch for three minutes, drain, plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.

Use within six months.

Broccoli

Refrigerate unwashed in open plastic bag. Use in 3-5 days.

Carrots

Remove tops (you can use greens to replace parsley, basil, and other herbs), wrap in damp paper towel and place in plastic bag in refrigerator. Use as soon as possible.

Refrigerate carrots in plastic bag in coldest part of refrigerator. Use within two weeks.

Dandelion

Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.

Garlic

Store at room temperature in a dry, dark place that has ample air circulation. Store in mesh or wire basket, small bowl with ventilation holes or paper bag. Unbroken garlic bulbs can be kept anywhere from 2-5 months. Cloves broken from the garlic bulb will keep for 7-10 days.

Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta. (continued…)

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3 cups water 1 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/2 cup grated Parmesan In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Roasted Beet and Dandelion Greens Salad marthastewart.com

2 1/2 pounds small beets, preferably a mix of red, golden, and Chioggia, trimmed and scrubbed 1/4 cup extra-virgin olive oil Coarse salt 4 cups dandelion greens, thick stems removed 2 teaspoons cumin seeds Flaky sea salt, such as Maldon Preheat oven to 400 degrees. Place beets on foil lined with parchment.

Drizzle with 1 tablespoon oil; season with coarse salt. Wrap foil into a sealed pouch. Roast beets on a rimmed baking sheet until easily pierced with a skewer, about 45 minutes. Carefully open pouch; when beets are cool enough to handle, rub off skins with paper towels.

Halve beets (or quarter, if desired).

Arrange beets and dandelion greens in a serving dish. In a skillet, bring remaining 3 tablespoons oil and cumin seeds to a simmer; toss with beets and greens. Sprinkle with sea salt and serve.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer.

Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Lettuce

Refrigerate unwashed in loosely closed plastic bag or crisper. Do not wash until ready to serve. Best eaten within 2-3 days. Use within a week.

Onions

Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.

Potatoes

Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions.

Squash

Store in a cool (50-60°F), dry, dark, wellventilated place. Use within 1-3 months.

Once cut, cover with plastic wrap and refrigerate for 1-2 days.

Yams

Store loose or in a brown paper bag with multiple air holes in a dark, dry place.

They will keep for about a week at room temperature and for about a month at 50-60ºF.

Baked Carrot and Sweet Potato Fries wishfulchef.com

1 sweet potato, washed and cut into 1/2 inch wide strips 6-8 carrots, washed and cut into 1/2 inch wide strips 2 tablespoons olive oil 2 tablespoons dried herbs (try parsley, rosemary, or thyme) 1 teaspoon salt 1/2 teaspoon pepper Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips.

In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.

Potato-and-Broccoli Soup foodandwine.com

2 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart) 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes 3 cups canned low-sodium chicken broth or homemade stock

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Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 35-40 minutes, or until golden brown and crisp. Keep an eye on them making sure not to burn. Serve with garlic aioli.

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Sources

StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network

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1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream) 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces 1/3 cup golden raisins (optional) Salt and pepper Cilantro for garnish

Chickpea Tagine with Cinnamon, Cumin, and Carrots vegetariantimes.com

2 Tbs. olive oil 1 small onion, thinly sliced 3 cloves garlic, minced (1 Tbs.) 2 14.5-oz. cans chickpeas, rinsed and drained 3 medium carrots, peeled and sliced into thin rounds ¼ cup dried currants 1 tsp. ground turmeric 1 tsp. ground cinnamon 1 tsp. ground cumin ¼ tsp. cayenne pepper 2 tsp. honey ½ cup plain Greek-style yogurt 3 Tbs. finely chopped parsley Heat oil in large skillet over medium heat.

Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.StartFragment Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.

Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan.

Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat.

Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes.

Chicken should be just cooked through.

Use a knife to cut open the largest piece to check.

Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil!

Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro.

Baked Buttercup Squash with Apple plattertalk.com

1 butternut (winter) squash 3 medium honey crisp apples (or medium-size apple variety of your preference.)

2 tablespoons butter 2 tablespoons pine nuts, roasted 1 tablespoon cinnamon ¼ cup brown sugar 2 tablespoons pure maple syrup 1 teaspoon salt Preheat oven to 400 degrees.

Peel, dice, and seed squash into 1 inch cubes place on baking sheet prepared with non-stick coating.

Place butter in 13x9 inch baking dish and place in oven until butter melted.

Remove pan with butter from oven, add cinnamon stir.

Add squash to butter mixture and toss to coat. Cover with foil and bake 30 minutes.

Meanwhile, peel and core apples, dice in 1inch cubes.

In medium mixing bowl, combine apples, salt, and maple syrup, mix well.

Pour apple mixture over squash and bake an additional 10 minutes, covered.

Remove squash and apples from oven and keep covered.

Place pine nuts on small baking sheet, roast for 7 minutes.

Place squash and apple mixture in serving bowl, sprinkle with pine nuts, serve immediately.

Mango Chicken Curry simplyrecipes.com

2 Tbsp vegetable oil 1 large onion, chopped (1 1/2 to 2 cups) 1/2 red bell pepper, chopped 2 garlic cloves, minced 2 Tbsp fresh minced ginger 2 Tbsp yellow curry powder 1/2 teaspoon ground cumin 2 mangos, peeled and diced 2 Tbsp cider vinegar or white vinegar

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