German Sauteed Leeks and Apples

German Sautéed Leeks and Apples

Ingredients

  • 2 tsp butter or olive oil
  • 2 large leeks, thinly sliced
  • 2 apples, thinly sliced
  • salt and pepper to taste

Instructions

In a large skillet over medium heat, sauté the leeks in half the butter or oil until soft, about 3-5 minutes.  Remove from pan and set aside.

Sautee the apples in the rest of the butter or oil until lightly golden brown, about 3 minutes.

Toss together leeks and apples, add salt and pepper, serve hot.

On the Farm October 8, 2013

The heavy rains and cold weather have definitely impacted the farm this week.  Sadly, tomatoes and eggplants are officially done, which means your boxes may not look quite as full.  Your boxes will be incredibly heavy this week, however, with all the dense fall and winter vegetables!  The rain and cold really took a toll on our last planting of lettuce and greens.  We did try to make up for it by planting Asian greens and more lettuce in our greenhouse, so we are hoping to have those ready for you in the next couple of weeks.  So far we’ve shared 3 different types of winter squash with you, do you have a favorite?  What is your favorite method of preparation for beets?  We want to hear from you! Please email your recipes to organicfarm@evergreen.edu and we will share them in our future newsletters!  We would love recipes that use at least 3 ingredients from the boxes and are relatively quick and easy!  This week’s box is a great example of what the rest of the boxes will look like, so send recipes that use these ingredients!

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Spicy Swiss Chard Pesto

Spicy Swiss Chard Pesto

 

Ingredients

  • 1 bunch swiss chard, stems removed and coarsely chopped
  • 1 handful cilantro, coarsely chopped
  • 1 jalepeno, coarsely chopped
  • 2 cloves garlic
  • ¼ c. toasted pumpkin or squash seeds
  • ½ c. olive oil
  • juice of ½ lime
  • salt and pepper to taste

 

Instructions

Place everything into a food processor and process until smooth.  Serve with quesedillas, tacos, pasta or eat with fresh veggies or chips!

Swiss Chard with Rice Pilaf

Ingredients

  • 1 bunch of swiss chard
  • 1 cup uncooked rice, pre-soaked for 10 minutes
  • ¼ c. olive oil
  • ½ c. onion
  • juice of 1 lemon
  • ½ c. chopped fresh parsley

Instructions

Wash the Swiss chard well.  Remove and chop the stalks.  Chop the leaves and set aside to drain.

Heat the oil and sauté the onions until soft.  Season with salt.

Add the rice and toss for a few minutes.  Add the chard stalks, leaves, and parsley.  Ad 1- ½ cups of boiling water and bring to a boil, uncovered.

Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes.

Allow to stand a few minutes before serving.

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Ingredients

  • 2 Tbs olive oil
  • 1 onion, chopped
  • 1 c. garbanzo beans, cooked and rinsed
  • salt and pepper to taste
  • 1 bunch Swiss Chard
  • 1 tomato, sliced
  • ½ lemon, juiced or 1 Tbs lemon juice

 

Instructions

Heat olive oil in a large skillet.  Stir in onions; cook and stir for 3-5 minutes, or until soft and fragrant.  Stir in garbanzo beans and season with salt and pepper; heat through.   Place chard in pan and cook until wilted.  Add tomato slices, squeeze lemon juice over greens and heat through.  Plate and season with salt and pepper to taste.

Squash Fries

Ingredients

  • 2 delicata squash, about 1 pound eachSquashFries
  • Olive oil

For Sweet Squash

  • 2 tsp brown sugar
  • 1-2tsp cinnamon
  • salt

For Savory Squash

  • 2 tsp brown sugar
  • 2 tsp chili powder
  • salt

For Spicy Squash

  • cayenne to taste
  • salt

 

Directions

  1. Preheat the oven to 425 degrees F
  2. Wash the squash thoroughly. Cut the hard ends off each squash and cut the squash in half lengthwise
  3. Using a spoon, scoop out the seeds and strings
  4. Cut squash into 3-4 wedges per half
  5. Place squash wedges skin down on a cookie sheet. Brush each piece with olive oil and sprinkle seasonings
  6. Roast in the oven for 40 minutes

Quinoa Stuffed Delicata Squash

Ingredients

 

  • 1 large delicata squash, halved lengthwise and seeded
  • 3 T butter, divided
  • salt and pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 1/3 cup pine nuts


Directions

  1.  Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
  3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
  4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
  5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

 

Garlic Baked Delicata Squash

Ingredients

  • 3 delicata squashGarlic
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 cup chopped fresh parsley

 Directions

1. Preheat oven to 375 degrees F. Oil a 9×13 inch baking dish.

2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.

On The Farm September 17th

This week is the first week back in class for the PSA students after their two-week break!  We are very happy to have them back and they are excited to gets hands on experience with the final stages of harvest and beginnings of preparing for fall weather.

Delicata

This year has been a great learning experience for the crop damages incurred when hard rains are followed by days of hot sunshine.  Yesterday when we peeked under the various covered rows across the farm we were astounded to see our fall crops struggling with pests and diseases.  As a CSA customer you might notice a lacking of kale in your box these past weeks.  This is in part due to the increased pest and disease activity we are seeing due to the heavy rain/hot sunshine scenario.  Not to worry though, there is a lot of food in the fields, winter squash are starting to harden off in the field and soon they will be moved to the unheated greenhouse to finish up and be ready to go into weekly boxes.   If you have a favorite winter squash recipe you would like to share, do not hesitate to email it to us at organicfarm@evergreen.edu!

Fried Pepper Salad

Ingredients

  • Peppers, any type, chopped
  • Tomatoes, chopped
  • Salt and pepper, to taste
  • Olive Oil

 

Instructions

Heat oil in a skillet over high heat.  Add peppers (carefully) and allow to cook skin side on the pan until the skins begin to bubble and turn black.  Transfer peppers to a plate, toss with tomatoes, and sprinkle salt and pepper on top.  This is a fantastic salad, eaten warm or cold!  Pair with cheese and crackers, or olives for an antipasto style meal!