Friday, September 30, 2011

CSA share Week 20 of 25 and Recipes for Your CSA Share

Top left corner and clockwise!
Beets with tops (slightly hidden~you can see the tops)
bag of basil, arugula, dill and hot peppers
5 lbs of tomatoes (I ordered these as an extra item)
variety of sweet peppers
2 heirloom tomatoes
bag of sweet potatoes
bag of mixed salad greens


Basil~a gift from a friend!
I am dehydrating it for the winter
Pictured are dehydrated sweet peppers.  The aroma in the house is amazing while these are drying!


The picture below is how they looked before I sliced them in the food processor and the images above are what they looked like before removing the sunburned spots.  Most folks would not want these peppers, but they are perfectly fine.  Sometimes they will get sun-burnt in the field, just like we burn when we are out in the sun too long.  I admit they do not look appetizing, but they taste perfectly delicious after removing the spots.

Recipes of the week for your CSA share!
Look below for ideas for using your CSA creative according to your family's taste.

Cheezy Kale Salad~pictured below

1 bunch of kale
mini sweet pepperrs~chopped
chives~finely chopped
Chinese Five Spice to taste
 lemon juice
extra virgin olive oil
Himalayan salt
handful of raw pumpkin seeds

1 bunch of  beets
garlic~to taste..I use lots
lemon juice
extra virgin olive oil
Himalayan Salt
dash of ground cloves

Oriental Kale Salad~
not pictured
2 bunches of kale cleaned and shredded
1 red bell pepper diced
handful of raw pumpkin seeds
1/4 c. extra virgin olive oil
1/4 c. lime juice
garlic to taste
Chinese Five Spice~lightly sprinkled over the top

Mediterrianean Kale Salad~pictured above
follow the link for a video
yellow bell peppers
olive oil
lime juice
Himalyan salt

not picturedIngredients:

2 heads of Kale, Washed and Torn~SIT ASIDE

3/4 cup Tahini
1/4 cup Tamari
1/4 cup Cider Vinegar
1/2 cup Water
1/4 cup dried onions
1 clove garlic
1 lemon (juice of)
dash of Sea Salt
1/3 cup of nutritional yeast

Blend everything but the kale until it is creamy and pour over kale and massage into it and let it sit for 10 mins.
spread on Teflex sheets and dehydrate at 115 until crispy.
I had some leftover sauce so I cleaned and de stemmed some rainbow chard and used the rest of it on it. I'll let you know how it turns out.
The weather is just right for a nice warm soup!
Sweet Potato Lentil Soup

10-12 c. water
1/2 red onion chopped
4 garlic cloves minced
14 oz of lentils rinsed and drained
1/4 to 1/2 c.  wild rice or another grain of choice (optional)
4 stalks of celery chopped
2 carrots diced
2 sweet potatoes peeled and diced
2 t. rosemary
1 t. oregano
2 t. sea salt or real salt or Himalyan salt
1 t. Italian seasonings
1/4 c. Seitenbacher vegetable broth
1/4-1/2 c. nutritional yeast
strip of wakame or sea veggie of choice (optional)

put all ingredients in a pot and bring to a boil, then simmer until done
I try to make my soups early in the day and then place them in the crock pot on warm then they are always there waiting to be eaten
or my favorite way to make soup is to place all the ingredients in the crock pot overnight on a low setting and it will be done in the morning, then stir the ingreds and set to keep warm setting

This is what I am doing with my bag of mixed greens this week!
Layered Salad

in a 9 X 13 dish layer
Mixed baby greens or greens of choice
1 c. chopped celery
1 bunch of green onion chopped
1 bag of frozen peas
1/2-1 c. of raw walnuts broken up
I ladded 1 red/yellow or orange bell pepper chopped  
diced radishes are optional

Cheezy Mustard Dressing
1 small jar of Vegenaise
1/4-1/2 c. nutritional yeast
1/4-1/2 t. dried mustard
1-2 T. lemon or lime juice
water to thin
blend  and store in fridge..this will make more than you need for this salad
Here is an idea for using your fresh Basil

Basil Pesto

In Vita-Mix, food processor or Magic Bullet place:

small handful of basil
small handful of pine nuts
1 large clove of garlic
dash of Himalyan Salt
splash of lemon juice

Blend until smooth and enjoy!
You can use this as a dip, mix into zucchini noodles or as a spread on raw crackers

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