Box #10

What we got in Box #10:

Fresh garlic
White cipollini onion
Green Savoy cabbage
Green Top Carrots
Gold beets
Arugula
Green beans
Cauliflower & broccoli
Summer squash
Cucumbers
Chard

What we did with it:

We've been making quite a bit of hummus as of late and eating it with raw veggies.




Our first ever homegrown broccoli:




Hmong Stuffed Cabbage
(recipe via Carrie - originally from St. Paul Farmers; Market Cookbook 2005)

This recipe is a keeper! So very tasty! We sauteed some beans as a side.



4-16 green cabbage leaves (we used 8-10)
1 lb. ground pork
2 green onions, minced
1/2 c brean thread vermicelli noodles, cooked and cut into 1-2 inch lengths
1/4 c fresh carrot, shredded
1/4 c new potatoes, shredded
1 clove garlic, minced
1 egg, beaten
1/2 tsp. salt
1 tsp. oyster sauce
1 tsp. soy sauce

Boil cabbage leaves in boiling water 3-4 minutes. Drain. Using a sharp knife, remove the ribs of the cabbage leaves. In a wok kor skillet, stir-fry pork over high heat until cooked and set aside to cool. In a medium bowl, combine remaining ingredients. Mix thoroughly. Divide mixture into as many portions as you have cabbage leaves. put a portion of hte meat mixture at the end of a cabbage leaf. Fold it up like an egg roll. Place the rolls seam side down on a steamer rack and steam for 15 minutes. Steamed rolls can be served hot or refrigerated and served cold.


Hamburger with Roasted Garlic and Spinach and Grilled Summer Squash

The weekly newsletter from the farm suggested roasting the garlic and wilting some spinach to top a burger and we did just that. Mike ground the beef from some leftover meat we had in the freezer. I think we'll be doing that more often now that we know it's so easy to do with the Kitchenaid mixer. What impressed me most about this meal is that Owen loved the roasted garlic...who knew??




Garlicky Greens Tacos
(Rick Bayless via Martha Stewart)

First of all, Rick Bayless rocks so I knew this recipe would be good. Second of all, using chard to make tacos? Even better! Chard isn't really my favorite thing so finding this recipe was super exciting.



8 to 10 corn tortillas (plus a few extra, in case some break)
1/2 teaspoon coarse salt, plus more for blanching
6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)
1 tablespoon olive or vegetable oil
1 medium white onion, sliced 1/4 inch thick
4 garlic cloves, peeled and finely chopped
1/4 cup finely crumbled Mexican queso fresco; queso anejo; dry feta; pressed, salted farmer's cheese; or Parmesan cheese
3/4 cup Rick's Essential Roasted Tomatillo Chipotle Salsa
Cilantro sprigs, for garnish

1. Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
2. Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
3. In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
4. Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs. Makes 8 to 10 soft tacos.

The Best Zucchini Brownie Ever
(From Allrecipes.com)

This recipe will come in handy in a few weeks when I'm SO sick of eating zucchini. I actually had some frozen shredded zucchini from our winter crop share to use up. These brownies were awesome and my 5 tasters could not pick out the secret ingredient, including Mike who claims he despises hidden-zucchini dessert recipes.



1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Warning: The batter will be really thick and not what you'd expect. Press it to the pan and don't add any extra liquid - the zucchini will release water when it's heated.
   
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Pizza with Salami, Queso Fresco, Pepperoncini, and Queso Fresco

We've designated Friday evenings as Pizza Night. We threw some stuff on here that we needed to use up. It made one tasty pizza!!




Steak Tacos with Queso Fresco, Cilantro, Onion and Cabbage

Another use up random leftovers (and abundant cilantro from garden) recipe. Yum!

Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews
(Adapted from Things Cooks Love)

[Great recipe! Sadly, no photo.]

2 tablespoons canola oil
1/2 cup unsalted raw cashews
1 1/2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 cup chopped onion
4 teaspoons peeled, finely chopped fresh ginger
1 14-ounce can diced tomatoes with juices
1 Serrano pepper, stemmed, seeded, and quartered
1 head cauliflower, stems removed and cut into 1-inch florets
1 pound sweet potatoes, peeled and chopped into 1-inch chunks
1/4 cup water
1 teaspoon kosher salt
1 cup frozen peas
handful cilantro

1. Pour the oil into a large skillet or dutch oven over medium heat. Add the cashews and cook for 30 seconds and then remove with a slotted spoon. Add the cumin and mustard seeds and cook for another 30 seconds.
2. Add the onions. Cook, stirring often, for about 5 minutes or until they are lightly browned. Dump in the tomatoes and serrano pepper. Turn heat to medium high and cook, stirring often, for 5 minutes.
3. Add the cauliflower, sweet potatoes, water, and salt. Stir to combine and then cover, turn the heat to medium-low, and cook for about 15 minutes or until the vegetables are tender. It might take 20 minutes. Stir halfway through. Add the peas, cover the pot, and cook for an additional 3 minutes.
4. Serve with a sprinkling of cilantro and the cashews. Season to taste with salt.