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Alfalfa Sprout Sandwich                                                                          Try a good whole grain bread with a great sandwich spread, heaps of alfalfa sprouts, avocado slices, fresh cucumbers, sliced peppers and if you are carnivorous like me some great bacon.

Simple Arugula Salad                                                                                Peel off arugula leaves from stems and place in a bowl. Drizzle fresh lemon juice and good olive oil over leaves. Add a sprinkling of good kosher type salt. That’s it! For a bit of sweetness you can also drizzle a bit of good balsamic vinegar. I highly recommend Williams-Sonoma’s 25 year Barrel-Aged vinegar. Beware! It is so sweet and good I could drink that stuff! I also like to sprinkle on a bit of Reggiano cheese when I have it.

Arugula Pesto   (Makes 1 heaping cup)
  2 cups of packed arugula leaves, stems removed
  1/2 cup of shelled walnuts
  1/2 cup fresh Parmesan cheese
  1/2 cup extra virgin olive oil
  6 garlic cloves, unpeeled
  1/2 garlic clove peeled and minced
 1/2 teaspoon salt

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Beet & Swiss Chard Salad

All of these greens can be eaten fresh in salads, mixed or on their own.   My favorite way to cook them is to wash them, cut out any large stems, cut into large pieces and still wet with water, wilt them in a warm skillet.  If the pan is too dry add a little water.  Cook until just barely wilted.  Serve warm with butter and salt & pepper, or good olive oil, balsamic vinegar, or lemon.  Delicious!

Kale Chips

1 bunch of kale, broken into small, uniform pieces

Olive oil, salt, spices, apple cider vinegar or lemon juice

Put pieces of kale in big container with a lid. Add about 1-2 tbsp of olive oil, a few dashes of salt and any other spices you enjoy. Add ~1-2 tsp of apple cider vinegar or lemon juice. Put on the lid and shake the container so the kale pieces are coated evenly.

Set kale pieces on a baking sheet, evenly distributed. Bake at 350-400 degrees F for 8 – 12 minutes. Don’t leave the oven. Watch these closely. When they are crisp, they are done.

(Kale Soup)  Zuppa Toscana Soup

Tomatoes:

Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)

10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)

Dressing:
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste

Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)

While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.

To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.

Roasted Winter Vegetables

Beets, carrots, winter squash, turnips, onions, etc.  (Any vegetable singly or any combination.  I love the color the beet juice gives to the other vegetables!)

Cut vegetables into large bite-sized pieces and place in a casserole dish or roasting pan.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with kosher salt.  Roast in 400 degree oven for 40 to 60 minutes.  Stir occasionally.  Enjoy!

Winter Squash (Basics)   Acorn, Butternut, Delicata, Moapa, Spaghetti squash, Pumpkins, etc.                                                                                              Cut off the stem and slice squash in half.  Scoop out seeds (roast for a snack).  Place squash halves cut side down in a casserole dish with a bit of water added for steam.  Cook anywhere from 300 to 400 degrees just adjusting time for lower temperatures.  This allows you to cook the squash along with other dishes.  I generally roast my winter squash at 350 for 45 to 60 minutes depending on how dense the squash is.  Serve warm with melted butter and salt and pepper.  Some people like to sweeten it up with brown sugar. 

Stuffed, Roasted Rabbit    From Diana Mullin (Shareholder)

I removed the legs of the rabbit to save for frying later.

Remove the Ribs and back bone from the rabbit, doing your best to keep the meat in one piece.

Once the bones are removed, butterfly the loins and then cover the rabbit with plastic wrap.

Pound the meat out so it is an even thickness.

Set aside in refrigerator until ready to stuff.

STUFFING:

1 small leek, diced

3 minced garlic cloves

2 tsp fresh thyme, chopped

2 tbs brandy

1 rabbit liver

1 rabbit heart

3 tbs plain bread crumbs*

1.5 tsp garlic salt

¼ tsp ground black pepper

1 tbs Mrs. Dash table blend spice

3oz pancetta chopped (bacon would work fine as well)

Heat a medium sauté pan

Cook raw pancetta till crisp, remove pancetta from pan, leaving as much of the fat in the pan as possible.

Add 2 tbs of olive oil to the pan

Add in the liver and heart to the pan, seasoning with some of the salt and pepper.

After about 2 min, flip liver and heart over

Add in leeks, garlic and thyme

Sautees till leeks wilt a little

Turn off the heat and add in the brandy.

Stir mixture around.

Let cool for a few minutes.

Pour mixture onto a cutting board and chop everything together to a fine chop. Place mixture in a bowl.

Add in any remaining salt, pepper and Mrs. Dash you may have left. Stir in the bread crumbs and pancetta.

Mix till combined. Taste for seasoning. Adjust if you’d like.

Preheat oven to 425 degrees

Remove the deboned rabbit from the refrigerator.

Place the rabbit on your work surface.

Spread desired amount of stuffing mixture over the rabbit and roll tightly.

Lay out thin slices of pancetta in an overlapping pattern large enough to wrap around the rabbit roll. (I was able to use 8 pieces of thin sliced pancetta)

Place the rabbit, seam side up, on top of the pancetta. Fold end pieces of pancetta over the ends of the rabbit roll. (Think of wrapping a present)

When you are done rolling, the seam of the rabbit roll and the pancetta should be facing the bottom.

Place entire roll on a greased sheet pan (make sure there are edges so the grease won’t drip in your oven!)

Bake till rabbit reaches 140 degrees.

Remove from oven, let rest of 5 – 10 min.

Carve and serve!

*If you use seasoned bread crumbs, you do not have to use the Mrs. Dash seasoning.

*pancetta can be replaced with any bacon that someone prefers.

Vichyssoise  -  Cold Potato and Leek Soup                    (serves 8)
                                The proper French pronunciation is "vee shee swahzz”

Watermelon Radish Salad with Avocado Vinaigrette

1 shallot, finely diced

1 ½ T. fresh lemon juice, more if needed

1 ½ T. white wine vinegar

Salt

1 avocado, diced

¼ C. extra-virgin olive oil

2 heads romaine lettuce, dark outer leaves cut into ½ inch pieces

1 watermelon radish, thinly sliced

¼ C. fresh cilantro

In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of alt.  Gently stir in the avocado, season with salt, and let stand for 10 minutes, stirring occasionally.  Whisk in the olive oil to make a vinaigrette. 

In a large bowl, combine the romaine, radish, and cilantro.  Stir in the vinaigrette and drizzle over the salad.  Toss gently and season with salt and additional lemon juice.  Transfer to individual plates.  Serve right away. 

Cooking from the Farmers Market (Williams Sonoma)

Mizuna
Elegant, deep green, feathery leaves have a mild yet tangy flavor. This tender green leaf lettuce makes an excellent mix for salads and soups.  Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad.  The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.  Mizuna is also excellent added to stratas and quiche.  I think we will stir-fry our mizuna with the bok choy this week.  I will add some sesame or peanut oil, soy sauce, ginger, garlic and a bit of dried chile peppers that we dried from our fall season.  Remember those small orange Bulgarian Carrot hot peppers last year?  We have been enjoying them in many of our soups and sauces this winter!

Tricolor Gazpacho ( a simple recipe, perfect for our beautiful heirloom tomatoes and this warm time of year)

Allow 1 medium-size 3 to 4 oz tomato per person for each of the 3 soups.  Core and quarter the tomatoes and place them, one type at a time, in an electric mixer fitted with a paddle.  Add a little salt and turn the mixer to moderately low speed.  Allow it to turn until the tomatoes are thoroughly broken and reduced to a pulpy slush.  (Do not use a blender or food processor to puree the tomatoes.  Doing so introduces air and you will end up with foam as rigid as cotton candy.)  Transfer the mixer’s contents directly to a food mill fitted with a plate that is sized smaller than the tomato seeds, and set it over a bowl.  Do the same with each tomato.  When all three types are pureed, check their consistency.  Tomatoes of different types will inevitably produce thicker or thinner purees relative to one another.  In order that the soups greet, rather than invade, each other in the bowl, you may need to adjust them with a little cold water so as to achieve a liquid that is easily pourable without being runny.   To start, season each soup with salt only.  If you find the flavor of the soups to be satisfying as is, refrigerate them until fully chilled, at least 4 hours.  If you would like to augment their flavor and texture, welcome additions include a small amount of finely diced pepper; or green herbs such as tarragon, basil, chervil, parsley, or chive.  Add this garnish before you chill the soups so that their flavors have a chance to harmonize.  To serve, use two ladles and scoop up about 1/3 cup of two of the purees.  Pour the soups simultaneously into the backside of the bowl and allow them to flow forward toward you.  Ladle an equal amount of the third soup to the front of the bowl and at the line where the first two meet.                                      Cooking by Hand by Paul Bertolli         

Sicilian Pesto  (Raw pasta sauce!)

Using a food processor or blender, pulverize 1 ripe tomato, add equal part of olive oil as tomato puree.  To this blend in a handful of fresh mint leaves, a handful of fresh basil, a half handful of fresh parsley, a couple cloves of garlic, ¼ C. parmesan cheese (a cheese blend works nicely here, 70% pecorino, 30% parmesan), some toasted almonds and salt and pepper to taste.   A variation to this pesto:  replace almonds with pistachios, no herbs other than a little mint and basil and a little goats milk.  Toss pesto over warm pasta and serve.  

Giovanni Mauro (chef & shareholder)

Nora & Giovanni Mauro’s Pasta Trapanese

Musk Melon Milkshake

1 medium sized Musk Melon
2 cups Chilled Milk
8 tbsp Sugar (I would use honey)
4 Scoops of Vanilla Ice Cream (Optional)

Peel, deseed and chop the melon. Blend the pieces with Sugar in the food processor. Now add the other ingredients and blend until smooth. Pour into glasses and serve.

French Onion Soup

6 large red or yellow onions, peeled & thinly sliced.

Olive oil

1/4 teaspoon of sugar

2 cloves garlic, minced

8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)

1/2 cup of dry vermouth or dry white wine  (I don't use it)

1 bay leaf

1/4 teaspoon of dry thyme

Salt and pepper

8 slices of toasted French bread

1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese.

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Yield: Serves 4-6.

 1 lb. spicy Italian sausage – crumbled

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes – scrubbed clean, cubed

2 garlic cloves – peeled, crushed

1 med. onion – peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper – to taste

Tuscan Kale Salad

4-6 cups Tuscan kale, loosely packed, mid ribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
1/2 cup freshly made bread crumbs from lightly toasted bread

1.  Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. (I love to use our dried Bulgarian carrot peppers  dried from our fall season.  Watch out!  A little goes a long way!)

2.  Pour over kale in serving bowl and toss well.

3.  Add 2/3 of the cheese and toss again.

4.  Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Farm Fresh Green Smoothie

Pickled Yellow Wax Beans with Fresh Dill

1 pound yellow wax beans, as straight as possible

1 cluster fresh dill flower heads

1 large garlic clove, halved lengthwise

1 small dried red chile

1 ½ cups white wine vinegar (I used plain distilled vinegar)

1 ½ cups water

1 tablespoon kosher or sea salt

  Fill a canning kettle with enough water to cover a 1 qt. canning jar.  (I use pint jars).  Bring water to a boil.  Put a new canning lid in bowl and pour boiling water over to cover.

  Wash beans, remove the tips, cut to fit the jars if needed.  Fill the jar with the beans, dill garlic, and chile, packing the beans in tightly but neatly. 

Put the vinegar, water, and salt in a small saucepan and bring just to a boil, stirring to dissolve the salt.  Ladle the hot liquid into the jar, leaving ½ inch of headspace.  Wipe the jar lid clean, top the jar with warm lid and screw band.  Close tightly.

  Place jar in canning kettle making sure that the boiling water covers the jar.  Return the water to a boil and boil for 10 minutes.  Remove the jar from the water to cool.  As the jar cools you should hear a “pop” which indicates that the lid has sealed.  For best flavor store sealed, unopened jar for 1 month.  Refrigerate after opening. 

Taken from Eating Local by Janet Fletcher

Pasta with Arugula (submitted by Elizabeth Steininger, shareholder)

1/4 # of bacon, finely chopped
1 T olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
1 c plain yogurt (I use the lowfat)
1/2 c drained oil-packed sun-dried tomatoes, finely chopped
8 c arugula, coarsely chopped
1 # campanelle pasta
1/2 c grated parmesan and additional for serving
1 T basil pesto or 1/4 cup fresh basil

Cook bacon iin oil in a heavy skillet over medium low heat, stirring occasionally, until browned and crisp (6-10minutes).  Transfer bacon to paper towls to drain.  Add onion, garlic and 1/4 t each of salt and pepper andcook, stirring occasionally until onion is softened and lightly browned (about 8 minutes).  Stir in yogurt, tomatoes and bacon and simmer until slightly thickened (2-3 minutes.  Add arugula and cook until just wilted (2-4 minutes)

Meanwhile, cook pasta in a pot of well salted boiling water until al dente.  Reserve 1 c cooking water , then drain pasta.

Add pasta and cheese to skillet and toss with sauce.  Thin sauce with some of reserved cooking water, then stir in pesto or basil.  Yummy!

0. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
0. Drain sausage and set to the side.
0. Place broth, water, garlic, potatoes, and onion in a pot.
0. Simmer over medium heat until potatoes are tender.
0. Add sausage to the soup.
0. Simmer for 10 minutes.
0. Add kale and cream to pot.
0. Season with salt and pepper.
0. Heat thoroughly.

Simple Asparagus Salad

1 lb. asparagus

2 zucchini, about 6”

4 T. extra-virgin olive oil

2 T. fresh lemon juice

1 clove garlic, minced

1 t. honey

Salt and pepper, to taste

¼ C. parmesan cheese, shaved

2 T. toasted pine nuts (opt.)

1.  Boil a large pot of water and blanch the asparagus.  When cool, slice the asparagus on the diagonal into 1 to 1 ½ inch pieces.

2.  Shave the zucchini into long strips with a vegetable peeler.  Place the asparagus and zucchini in a large salad bowl.

3.  In a separate bowl, whisk together the olive oil, lemon uice, garlic, honey, salt & pepper.  Pour over the vegetables and toss.

4.  Garnish with the Parmesan shavings and pine nuts, if desired.

Serves 6 as a side salad.

Asparagus with a Fried Farm Egg and Truffle Salt

 1 ½ lbs. asparagus of any thickness

2 large eggs (from the farm if possible!)

2 T. unsalted butter Black truffle salt (try Valley Cheese & Wine or Williams- Sonoma or just use the best salt you have)

Freshly ground pepper

1. To trim the asparagus, hold each spear horizontally between both hands and bend it. It will snap naturally at the point at which the spear becomes tough. Discard the tough end.

2. Crack each egg into a small custard cup or bowl.

3. Bring a large pot of salted water to a boil. Add the asparagus and boil until crisp tender, about 3 minutes. Lift the spears out with tongs and drain. Working quickly so the spears stay hot pat them dry and divide them between 2 salad plates. Put 1 teaspoon of butter on each portion and toss with your hands until the butter melts and glosses the spears. Season with truffle salt.

4. Heat a large nonstick skillet over moderate heat. Add the remaining 4 teaspoons butter. When it begins to sizzle and foam, carefully slide the eggs, one at a time, into the skillet, and reduce the heat to moderately low. Cook until the whites are set but the yolks remain runny, about 2 minutes. Adjust the heat so the butter browns lightly but does not burn.

5. With a nonstick offset spatula, flip the eggs over, browned side up, onto the asparagus. Spoon any butter from the skillet over the eggs. Season the eggs with truffle salt and several grinds of pepper. Serve immediately.

Classic Basil Pesto (makes 1 cup)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.