BH recipes

2011-04-23T15:27:00.001-07:00

Welcome to the B & H Organic Produce Recipe Blog.

Here you will find specific information about the crops we grow and how to store and prepare them. Simply click on the vegetable tab on the left and learn how to enjoy our produce. All the recipes found here were either imagined by the farmers or donated from customers.

This blog is designed for our customers who want to experience our produce to the fullest. Please feel free to leave comments or add recipes. Please add original recipes only.

Bon Appetite!!!!!!!!!!!!!

2011-04-19T18:08:00.002-07:00

Winter Squash

Winter Squash is coming in just as the summer squash is dwindling. It is high in fiber, Vitamin A and minerals.

* Delicata: small sweet striped

* Red Kuri: smaller egg shaped, bright orange color

* Buttercup: small, dark green color - dry

* Butternut: medium size, sweet flesh

* Hopi Orange: Pumpkin like, large

* Spaghetti

Storage and Preparation:

Store in a warm dry area (50 to 60 degrees) for 4 – 6 months.

Winter Squash may be prepared in either a sweet or savory way. For a sweet version just bake and add honey and cinnamon before serving. For a savory version bake and serve with butter, salt, pepper and your favorite dried herbs.

Winter Squash is best when sliced in half and laid open side down in a pan with 1-2 inch of water. Bake this way on 375 degrees until soft in the middle (about 45 minutes). Simply remove it and let it cool a bit then, remove the inside from the shell. I personally don't like to peel it before it is cooked because it is too much work. All varieties may be used interchangeably.

The Spaghetti Squash should be removed with a fork because it is stringy (hence the name "Spaghetti Squash"). You may use Spaghetti Squash in place of pasta with you favorite tomato sauce.

Spaghetti Squash with Swiss chard, Kale or any Garden Vegetables:

1-tablespoon olive oil

2 onions, thinly sliced

14 cups chopped fresh garden vegetables

3 garlic cloves, minced

8 plum tomatoes diced

1/4 cup dry white wine

1/4 teaspoon dried crushed red pepper flakes

Salt to taste

1 large Spaghetti Squash

2 tablespoon freshly grated locatelli cheese

2 tablespoons toasted pine nuts

Begin by baking the Spaghetti Squash until tender (described above).

On the stovetop heat the oil on medium heat. Add onions sauté until tender (4 min); add tomatoes (8 min). Add vegetables & garlic (1min). Add wine cover and simmer until tomatoes break down and vegetables are tender, stirring occasionally (5 min). Season to taste. Add Spaghetti Squash to vegetables and toss to combine. Sprinkle with cheese add pine nuts and serve.

Other Recipe Ideas:

I personally like to just add butter and salt and pepper when I am in a savory mood or if I am in a sweet mood I will add honey and cinnamon.
Butternut Squash bisque- any of the other squashes can be used as a substitute.
Winter Squash puree is an excellent addition to baked fish. I borrowed this from chef Phillip Davis of Papillion.
Winter Squash Raviolis.
Winter Squash in Potatoes Au Gratin. I borrowed this from chef Phillip Davis of Papillion.

2011-04-19T18:08:00.000-07:00

Tomato

We grow a large array of heirloom varieties, Red, Purple, Orange, Peachy, Green Stripes, Tie- Dyed, Cherry, & Paste.

Tomato Descriptions:

1. JULIETTE- a large grape tomato

2. SUNGOLD- Cherry: Very sweet. Yellow-Orange

3. MATT’S WILD- small red cherries

4. JUANE FLAMME- large orange cherries

5. BLACK CHERRY- brown cherries

6. SAN MARZANO- red paste

7. AMISH PASTE- red paste

8. BLACK TRIEFFLE- black tomato with green shoulders, acid flavor

9. GARDEN PEACH- very low acid, mellow yellow with a bit of peach fuzz on the skin

10. GREEN ZEBRA- a green heirloom. Voted best tasting tomato on the farm in 2008.

11. CHEROKEE PURPLE- a purple-red tomato with excellent deep flavor (pictured above)

12. STRIPED GERMAN/ PINEAPPLE- Large slicing heirloom, yellow and red tie-dyed

13. PERSIMMON- Large slicing yellow tomato.

14. DOUBLE RICH- Standard red variety.

15. MARTIAN- Standard red variety.

16. BEAVER LODGE (EARLY)- Standard red variety.

17. TIGERELLA- the red version of the green zebra

18. CASPIAN PINK- pink slicing tomato

19. MORTGAGE LIFTER- pink slicing tomato

20. ZAPOTEC PLEATED – deep red tomato with many pleats.

Storage and Preparation:

Tomatoes should not be stored in the refrigerator. Store tomatoes at 60 degrees in you kitchen. Tomatoes are the most popular summer fruit. They can be eaten raw, stewed, baked, sautéed, dried or frozen. We grow many different varieties and some are better paired with certain recipes than others. Our idea is to have you taste all the tomatoes and see what you like best.

To store my tomatoes for winter I simply cut the cores and freeze them whole on a cookie sheet. When fully frozen I place them into a plastic bag. It doesn’t get any easier than this.

Tomato Curry Salad

I adopted this recipe from my father in-law. It is a summer favorite.

3 medium tomatoes, (any type will work the salad types are less juicy than the slicing but the slicing tends to be more sweet)

1 small onion chopped

2 tablespoons mayo (I always use Vegenaise you can’t beat the taste)

Curry powder to taste.

Add Salt & Pepper to taste.

Chop tomato into cubes. Mix all ingredients and serve chilled.

Tomato sauce

This recipe comes from my lovely friend Mary. She cooked many meals and kept a hungry farming team growing.

-8 ripe tomatoes of different varieties

-2 onions

-1 bell pepper

-1 hot to medium hot pepper (optional)

-Fresh oregano

-Salt, pepper

Chop all ingredients and simmer on low heat until very cooked down. Use as is or blend for a thinner sauce.

Tomato Onion Basil Salad

This is a great recipe from my momma. She is the best cook in the world.

4 Tomatoes Sliced

1 Large Red Onion

1 Cup Basil, chopped

Vinaigrette Sauce

1 clove garlic chopped

1/4-teaspoon salt

2 Tablespoons Balsamic Vinegar

1/4-teaspoon Dijon mustard

9 Tablespoons Olive Oil

Fresh Ground Pepper to taste

Mash garlic and salt together, stir in vinegar and mustard

Gradually beat in olive oil. Ground Pepper

Drizzle tomato, onion with vinaigrette sauce and top with Basil

Other Recipe Ideas:

· Salsa

· Hot Sauce

· Catsup

2011-04-19T18:07:00.000-07:00

Tomatillos

Then there are Tomatillos. No substitute for tomatoes but another wonderful summer treat none the less. I love Mexican food and Mexican inspired dishes. Tomatillos are an essential ingredient in Mexican sauces and salsas.

Storage and Preparation:

Tomatillos should be stored like a tomato, on your kitchen counter at optimally 60 degrees. Commonly known as "Husk Cherry," they are best-eaten sautéed, roasted or fried. They are a bit tart eaten raw. If you know any raw recipes please let me know. Below is my favorite salsa recipe of all time Tomatillo Mint salsa. For more recipes consult Diane Kennedy's books on her culinary experience from Mexico. She has the best tricks for making amazing salsa.

Recipe

Tomatillo Mint Salsa

1 pound Tomatillos, cubed

1 medium onion diced

1/4-cup mint washed (any of the basil flavors would work well for this)

2-tablespoon fresh squeezed limejuice

Salt to taste

Sauté the onion and tomatillo in a pan until onions become clear. Add all ingredients to blender and puree. Serve chilled with a spoonful of sour cream.

Add a bit of hot pepper to the pan for heat. Roasting the hot peppers beforehand will give you a more intense flavor.

If you would like to can this mixture, simply add all the ingredients to food processor without cooking. The salsa will cook in the canner. This a wonderful winter treat, summer trapped in a jar.

Other Recipe Ideas:

Great sautéed and added to eggs.
Awesome to add to a tamale casserole.

2011-04-19T18:06:00.000-07:00

Swiss Chard

Swiss Chard is a wonderful summer green. It is probably the most abundant crop of the summer season. We delightfully call it “Summer Lettuce” because it thrives in the heat when all other greens melt to the ground. Swiss Chard is basically a glorified beet green. It actually has the same Latin name as beets, beta vulgaris. Both beets and chard are very closely related to spinach. Swiss chard & beet greens can be substituted for spinach in almost any recipe. The preparation for spanikopita or creamed spinach would be the same if you simply substituted Swiss chard.

Storage and Preparation:

Swiss Chard should be stored in a plastic bag in your refrigerator. Swiss Chard is great eaten raw in salads. We use chard in many of our salad mixes. It is great steamed like many of the other greens. One of my favorite preparations is to use Chard to make dolmas or stuffed chard

Dolmas

Makes 12 leaves.

12 large Swiss chard leaves, cleaned & stems removed

1 cup cooked brown rice

1 tsp lemon juice

½ tsp tamari

½ tsp your choice fresh finely chopped herbs (oregano, thyme, mint, basil)

2 finely chopped scallions

Mix brown rice, lemon juice, tamari, herbs and scallions in a bowl and chill in the refrigerator. Steam Swiss chard leaves keeping them flat (a bamboo steamer works well for this). Only steam them until slightly wilted (2-3 seconds on a rolling boil). Gently remove the leaves and pat dry with a towel. Place leaves in refrigerator for 5 minutes to chill. When all ingredients have chilled, remove from the refrigerator and begin to roll. Gently place Chard leaves flat on cutting board. Scoop 2-3 tablespoons of the rice mixture into the middle fold in the sides and roll starting with the stem side and working toward the tip. Place on a dry plate with the loose end down. Continue until all of the leaves are rolled. Place rolls in refrigerator until ready to serve. They are wonderful snacks packed with lots of energy. This is a great appetizer for potlucks and picnics. Enjoy.

Other Recipe Ideas:

Swiss chard is great added to soups. I add it to carrot lentil soup.
Is great sautéed and topped with a peanut sauce.

2011-04-19T18:05:00.000-07:00

Summer Squash

Heirloom Italian Zucchini (Costata Romanesco), Patty Pan (pictured above), Yellow Zucchini, &

Traditional Zucchini.

Storage and Preparation:

All types of summer squash are interchangeable. They may all be stored the same way and prepared the same way. The difference is shape and texture adds pizzazz to your meals. Summer squash is best when it is small and tender. However, the Costata Romanesco variety is nice even when it grows a bit bigger.

Store the squash at 50 degrees; this may be in your refrigerator or in a cool place in your kitchen.

Summer Squash can be eaten raw, steamed, grilled, or baked.

Veggie Lasagna

This great recipe is from my friend Mary. From Ohio but now she fills happy bellies in Denmark.

-2 medium zucchini, thinly sliced

-2 small eggplant, thinly sliced

-2 carrots, grated

-1 block firm/extra firm tofu

-Fresh oregano, chopped

-Finely chopped nuts

-Salt, pepper

-About 2 cups favorite tomato sauce

Preheat oven to 325. In a mixing bowl, combine tofu, oregano, salt, and pepper. In a large lasagna pan, spread a thin layer of the tomato sauce on the bottom. Place a layer of zucchini on top. Add a layer of the tofu mixture. Add a layer of grated carrot. Add a layer of tomato sauce. Alternate in this pattern until all ingredients are used of pan is full, ending with sauce. Sprinkle nuts over the top and bake for about 30 min. Enjoy with friends and/or family.

Other Recipe Ideas:

A member told me about how she dehydrates her zucchinis and patty pan squash. This is a great way to store them. Much better than freezing. She also mentioned dipping them in BBQ sauce before drying to create zucchini chips. I can't wait to try this.
Shredded and frozen.
Vegetable Fritters.
Grilled with olive oil, salt and pepper.

2011-04-19T18:04:00.000-07:00

String Beans

We grow several different varieties of sting beans:

· Provider- traditional green bean.

· French Filet- skinny super tender green beans.

· Dragon Beans- (pictured above) very flavorful. Yet loose their color when cooked.

· Yellow Wax

· Burgundy- a purple bean which looses its’ color when cooked.

Storage and Preparation:

Beans should be stored in a plastic bag at about 35 degrees. If the bag comes with a twist tie open it up to let some air in and moisture out.

Beans are extremely labor intensive and back breaking to pick. That is why I usually eat them raw. It seems like cooking ruins all the hard work. However, beans can be steamed, baked or sautéed.

Recipe Ideas:

A customer at the Farmer's Market suggested roasting the string beans. I tried this last night. Simply bake them with olive oil, salt and pepper at 400 degrees until tender (about 20 minutes). If you bake longer they get crispy.
Sautéed with garlic, balsamic vinegar and almond slices.

2011-04-19T18:01:00.002-07:00

Radicchio

Radicchio is a bitter green in the chicory family. Remember that bitter is the stimulant for digestion. We grow two types of radicchio one is a small round type, which you may be used to seeing on salad bars, the other is "Treviso" radicchio, which is the taller or longer type. You may use either type interchangeably. The picture above is of my husband and I; the Treviso radicchio is in front of me.

Note that radicchio is very high in Potassium. Why is that important? Potassium helps the body regulate water balance and is an electrolyte. Hydration is key in very hot weather. So put away your colored Gatorade and eat radicchio.

Storage and Preparation:

Store in a plastic bag in the refrigerator. Radicchio is excellent eaten raw in salads or roasted or grilled. Radicchio will store for up to two weeks.

Other Recipe Ideas:

Use the leaves as cups or eating vessels for tuna or egg salad.
Grilled Radicchio

2011-04-19T18:01:00.000-07:00

Potatoes

Storage and Preparation:

Potatoes prefer to be stored unwashed in a cool dark place. The optimal temperature would be 45 – 50 degrees. Any warmer and they will sprout any cooler and the starches become sugars. Potatoes can be boiled, roasted, fried, grilled, mashed… you know all about it. Any of our potatoes can be used interchangeably.

Recipes

Dirty mashed potatoes:

Use our petite potatoes and don't peel them. The peels still have all the minerals in them. Also, this is more fun than plain white potatoes.

Roasted root vegetables-

We have an array of colorful vegetables to make this dish very fun: daikon radish, watermelon radish, carrots (red and orange), beets (be careful these will bleed), celeriac, potatoes, turnips, and fennel.

2011-04-19T18:00:00.000-07:00

Peppers

We grow a variety of peppers some sweet, some mild and some hot.

· PURPLE BEAUTY- a purple sweet bell pepper

· GOLDEN CALIFORNIA WONDER- yellow sweet bell pepper

· CAL WONDER- standard green sweet bell pepper

· LIPSTICK- super sweet red pepper – heart shaped

· ISLANDER- tie dyed sweet bell pepper- looses color when cooked

· POBLANO- mild hot pepper. Great for stuffing. (See recipe below)

· CORNO DI TORO – Italian sweet frying pepper.

· HABANERO- Super hot pepper

· RING OF FIRE- hot cayenne type pepper

· HUNGARIAN HOT WAX- the shape of a banana pepper. Medium heat.

· JALAPENO- on the hotter side.

· BLACK HUNGARIAN- Mild hot pepper.

· NU MEX JOE E PARKER ANAHEIM- Mildest hot pepper.

· TRINIDAD PERFUME- an Aji Dulce Pepper see description and recipe below.

Storage and Preparation:

Peppers should be stored at 60-65 degrees. They will store for up to 7 days after harvest. Peppers can be eaten raw, fried, grilled, baked or sautéed. You can freeze peppers whole to eat in the wintertime. To prepare peppers remove stem and seeds.

Aji Dulce Peppers (or Seasoning Peppers):

These are new peppers we are growing this season and they are in high demand. They are yellow look a likes to the habanero but with no heat. They are used for seasoning only. Get to market early to score these babies. They are perfect for adding to your hot sauces. Here is a base stock recipe given to us by a market customer. This is a Venezuelan recipe to be used for soups, beans, rice and anything you feel creative with.

Puerto Rican Sofrito:

2 green bell peppers

1 red bell pepper

10 aji dulce peppers

3 medium tomatoes chopped

4 onions cut into large chunks

3 medium heads of garlic peeled

25 cilantro leaves with stems

1-tablespoon salt

1-tablespoon black pepper

In a food processor, combine peppers, tomatoes, onions and garlic. Add cilantro, salt and pepper. Process it to the consistency of semi-chunky salsa. Place in a freezer bag, and use as needed, or freeze in portions.

Poblano Peppers

Mildly hot peppers, traditionally used in Mexican cooking.

FLORIDA CHILI RELLENOS

This recipe comes from my dear friend Becke.

Take poblano peppers and broil them in the oven till the skin is blackened. Then remove peppers from the oven, put them in a plastic bag for 10 minutes, tied shut. Then peal the skins off the peppers and fry them in butter. Make Spanish red sauce= 1 can dice tomatoes and 1 can red clam sauce. Put cheddar cheese and crab salad (crabmeat, chili pepper, and mayo) inside and on top pepper. Add mashed avocado and top with sauce.

2011-04-19T17:57:00.001-07:00

Mustard Greens

The Mustard Greens are a bit spicy. The spiciness is great for cleaning out stagnant energies in the body and the digestive system. They are wonderful eaten as a salad with a warm sweet dressing. I love to eat greens more than anything else. I like to steam them lightly or quickly sauté them with olive oil, garlic and tamari. Depending on the weather the greens may be more mild in flavor and tender in texture or spicier and more sturdy. Use them accordingly.

Storage and Preparation:

Mustard Greens should be stored like any other green in a plastic bag in the refrigerator.

Mustard greens are best eaten raw. They may be steamed or sautéed. Do not overcook.

Recipe Ideas:

Mustard Green Pesto- I love making pesto with lost of different kinds of greens and herbs. It is a great way to store them. I made this pesto and then froze the leftovers. This way I can have the greens later in the winter. First, I toasted about 1 cup of walnuts in the oven. Then I blended them with 1 bunch of mustard greens, 2 tablespoons of olive oil and 2 tablespoon of goat cheese.

2011-04-19T16:34:00.000-07:00

Leeks

Leeks are a relative of the onion with a sweet flavor. Excellent for a nippy fall day.

Storage and Preparation:

Leeks grow all summer and deep into the fall. Actually, given the right conditions you can harvest leeks all winter. Leeks can be stored in your refrigerator for up to 2 months (they are too tasty to last that long in our house). It is best to keep as many of the roots intact as possible during storage so they can still absorb moisture.

When using leeks, the white part is the tender part you are looking for. The upper leafy greens should be cut off and used for stock. Ideally, there should be no dirt in between the layers of leek at the base. Be sure to look inside and wash out any remaining dirt.

Leek Spread

1 pound leeks. Cleaned with most of the green tops cut off. Sliced in half lengthwise.

1teaspoon vegetable broth powder or 1 tablespoon broth.

2 tablespoons butter.

Place leeks in a deep baking pan with the butter and broth. Bake covered at 400 until leeks are soft and mushy, approximately 45 minutes. (If the mixture is drying out add a little water.) Remove from baking pan and blend in food processor till smooth. Use warm as a spread for bread, crackers, or sandwiches. This is not a light recipe. It will stick to your ribs on those cold fall days.

Other Recipe Ideas:

Fennel Leek Stuffing
Potato Leek Soup

General Storage Instructions

2011-04-19T16:30:00.001-07:00

General Storage page

A few notes on Storing the precious veggies:

* Greens: Bagged greens should stay in their bags (They should last at least one week). Leafy greens are best stored, leafy side in first, in a plastic bag in the crisper. Optimal storage temperature is 32 degrees.

* Roots: Remove greens and store in a plastic bag in refrigerator drawer. See above for greens storage. Carrots, beets, turnips, radishes, Potatoes, celery root etc. should store for several months. Optimal storage temperature is 32 degrees.

* Summer Squash and Cucumbers: Optimal temperature 45- 50 degrees. This may be in your refrigerator, garage or cool place in your kitchen.

* Herbs: May be hung upside down not in direct sunlight to dry. To keep fresh cut the ends and place in a glass of water (like a flower bouquet) on your kitchen counter.

* Flowers: Ends should be freshly cut and put into a vase with warm water and a pinch of sugar. To keep for a longer time add bleach or hydrogen peroxide to the water.

* Tomatoes, Tomatillos, Peppers, Eggplant: Store at 60 degrees. Not in refrigerator. If your house is not air conditioned like mine, store them in the basement or a cooler area of the house.

* Broccoli, Cabbage, Brussels: Like it cold. Optimal temperature is 32 degrees. Again the plastic bag in the drawer.

* Beans: store them in the plastic bag they came in but open the bag if it has a twist tie. Optimal temperature is 35 degrees.

* Garlic: I prefer to store garlic in a open container in my refrigerator. The important thing is that it needs a bit of moisture but not too much. It should be stored at about 45-50 degrees. Often a kitchen is too warm for this. Garages or basements may be the best place.

I hate plastic. I don't drink out of plastic, but I have found this the best way to store veggies. If you have other tips or suggestions please pass them along. The most important thing is to regulate temperature and moisture.

2011-04-19T16:29:00.001-07:00

Garlic

I don’t have toexplain about garlic. Garlicremains one of our most popular selling crops. It is versatile and tasty and keeps away vampires and the common cold. Ah Garlic, it’s amazing. Garlic can beharvested at 3 stages: scapes (second picture above), green and bulbs (leftpicture?). Garlic scapes areessentially the flower stalks. They are harvested in June and a nice prequel to the garlic seasonahead. Green garlic is theimmature bulb with edible leaves. Both the scapes and the green garlic have a mild garlic flavor. The bulbs most of us are used to buyingare dried, but it is fine to eat fresh and “young” garlic too, although driedgarlic has the richest taste.

Storage and Preparation:

Garlicscapes should be stored in the refrigerator. They will actually store for quite a long time. Garlic bulbs should be stored in therefrigerator at 32 degrees-it actually likes a bit of humidity. In these conditions garlic can bestored for up to 6 months! Be sure to cut off any woody piecesbefore preparing.

Roasted Garlic:

Preheat oven to 375degrees.

Remove as much of thepaper from 2 whole heads of garlic as possible without breaking apart thecloves.

Place garlic heads in1/4 cup water in a small baking dish.

Drizzle with 1 tspolive oil.

Cover with foil orbaking dish cover.

Put into oven andbaste with oil/water mixture after 30 minutes. Bake till garlic is soft andeasily pierced with a thin-bladed knife @ 1 hour total cooking time.

Other Recipe Ideas:

The scapes can be used chopped raw or sautéed in any recipe you would normally use garlic.
I like to place the scapes on a cookie sheet and add olive oil, salt and pepper. Bake at 375 degrees until crispy. Yummy!
Becky likes to slice garlic bulbs in thin chip and bake till crispy. You can put the garlic chips on thai noodle dishes for Erica or on your salads.

2011-04-19T16:27:00.001-07:00

Fennel

Fennel is a delicious vegetable. I have truly fallen in love with this vegetable in the last few years. Eaten raw, baked or steamed it adds more texture and flavor to a large variety of dishes. Yes, it has a mild black licorice flavor, which I think is wonderful.

Storage and Preparation:

Fennel can be stored for up to a month in the refrigerator. As will most bulbs and root crops the greens should be removed prior to long-term storage. Although the bulb is sensitive to extreme cold and frost I store it in a plastic bag in my refrigerator vegetable bin.

When cooking or baking the fennel be sure to slice thinly and cook well. I find that al dente fennel is not as appealing.

Recipes

Baked Fennel

Another recipe from my father- in - law.

1 bulb fennel julienned

1 shallot chopped

1/4-cup provolone cheese

1/4 breadcrumb

1tablespoon-grated Parmesan

Sauté the Fennel and shallots until tender. Place in a baking pan. Top with Provolone cheese and bake for 5 minutes or until the cheese has melted. Remove from oven and top with breadcrumbs and Parmesan. Place until broiler for 10 minutes or until browned.

Serve warm and enjoy. I can't wait to try this one.

Fennel Salad

1 bulb of fennel . . .leafy fronds cut off . . .sliced as thinly as possible

1 sweet onion sliced as thinly as possible

Olive oil

Kosher salt

Oregano

Drizzle on the olive oil and add salt and oregano to taste.

Can be eaten right away . . .or refrigerate to let the flavors blend.

This is similar to a coleslaw but without the creamy dressing.

Frittata:

I like to make these with all sorts of combinations. Essentially a frittata is a quiche without a crust. This week I made a Fennel Eggplant Frittata.

1 bulb fennel (sliced thin), 1 red onion (chopped), 2 cloves garlic (chopped), 1 tablespoon coconut oil, 1 medium sized eggplant (cubed). Sauté all these ingredients until tender (about 10 minutes). Add 5 paste tomatoes (chopped), 1/2 bunch Swiss chard (chopped). Sauté until greens wilt. In a roasting pan coated with olive oil place thin slices of zucchini for a crust. Top with sauté mixture. With a whisk, beat 6 eggs and 1 cup plain yogurt, season with salt and pepper and pour over contents of roasting pan. Top with raw cheddar cheese and goat cheese. Bake at 375 until solid (about 45 minutes).

Other Recipe Ideas:

A very good customer buys fennel fronds for making Fennel Pistachio Pesto. I will have to try this.
Fennel Leek Stuffing is a tradition for our Thanksgiving.

2011-04-19T16:25:00.000-07:00

Eggplant

We grow several varieties of eggplant of all shapes and sizes.

Black Beauty is our traditional Italian variety (pictured above).

Rosa Bianca is a smaller white and purple variety, which tends to be creamier in texture and sweeter in flavor.

Turkish Orange Eggplant. They may be used the same way you would any other eggplant. They are a bit bitterer but really make up for it in their texture and color (which they retain when cooked).

The long skinny purple eggplants are Pickling Eggplants. They taste similar and may be used the same as regular eggplants. I am fond of little eggplants because it is just my husband and I at home and we find it hard to finish a 2# eggplant.

Storage and Preparation:

Eggplant should not be stored in the refrigerator under 50 degrees. Eggplants will not store for more than 4-5 days so use them sooner than later. We prefer to store them at about 50-60 degrees. Wrapping them in plastic in the refrigerator will help to store them longer.

Many recipes call for salting the eggplant slices before baking or frying. This will draw moisture out of the eggplant and keep the slices crispy instead of mushy.

Other Recipe Ideas:

Eggplant chips Eggplant chips: This is an experiment I tried this week. Simply slice eggplant and dip in an egg wash. Place on a cookie sheet, greased with olive oil, bake at 400 for 20 minutes. Flip and top with hemp seeds and Parmesan cheese bake until the cheese becomes crispy. This is a very less greasy form of eggplant Parmesan. Great for sandwiches or over spaghetti squash. My husband claims he can eat this every day.
I have wondered for a long time how to store eggplant for the winter. This year I finally figured it out. I made Baba Ghanouj and then put it in glass jars and froze it. I was nervous that it would come out grainy when defrosted. To my surprise it was excellent. A perfect last minute snack or potluck idea.
My husband taught me a trick of using wonton wraps, (found in the produce case at the grocery store), to make raviolis. Eggplant after it has been roasted makes amazing ravioli. After you fill the wraps simply place them on a cookie sheet with olive oil, salt and pepper and bake. These are a meal in themselves no sauce needed.

2011-04-19T16:23:00.000-07:00

Cucumbers

We grow 3 types of cucumbers standard green, lemon (pictured above) and pickling. Lemon cucumbers have the same flavor as a regular cucumber but have a thinner skin and therefore are milder for digestion. Appropriately named because they are round and yellow. Perfect size for snacking. The pickling cucumbers are small with a thick skin. They are obviously great for pickling but are wonderful eaten fresh as well.

Storage and Preparation:

Cucumbers should be stored at 45-55 degrees. Unfortunately, they do not store well. So eat them while you can. Cucumbers are in abundance when lettuce is sparse, so eat lots of cucumbers.

Recipes

Refrigerator Pickles

4 c. sugar

4 c. cider vinegar

1/2 c. pickling salt

1 1/2 tsp. turmeric

1 tsp. celery seed

1 tsp. mustard seed

3 med. onions, sliced thin

Med. size cucumbers

Mix all ingredients together except the onion and cucumbers. Do not heat. Stir until salt and sugar are completely dissolved.

Sterilize jar.

Slice one onion in the bottom of each jar. Slice cucumbers to fill the jars. Pour mixture over the cucumbers and onions. Fill to top of the jar. Screw on the lids and refrigerate for at least three days before using. Store in refrigerator after opening.

Makes 3 large 18 ounce jars. Will keep indefinitely.

Instead of onions, I put in a few cloves of garlic. I also made it spicy by adding red pepper flakes.

Cucumber Salad

This replaces our greens salads for much of the summer. Serves one. Double or triple it for your family.

2 pickling cucumbers (standards, or lemon may be used), sliced thin

1 tablespoon raw red onion, sliced thin

1 tablespoon olive oil

1 tsp balsamic vinegar

pinch of salt

3 grinds of pepper.

4 basil leaves, rolled and sliced (chiffonade)

Mix and serve. This is a refreshing treat after picking cucumbers.

Cucumber Juice

I learned this from a raw foods demonstration given by the Kind Cafe.

Simply juice cucumbers and apple mint. Any mint will do but apple mint is the mildest. I have also tried anise hyssop and found that to be a nice addition. Cucumber Juice is extremely mild, refreshing, and nutritious.

Other Recipe Ideas:

Cucumber Salad with Peaches- Simply add peaches (raw) to your traditional Cucumber Salad. This works with either the yogurt or vinegar variation. Peaches are amazing with a balsamic vinegar base.

2011-04-19T16:05:00.001-07:00

Basil

Storage and Preparation:

Basil should be stored with ends cut in a glass of water on your kitchen counter. For long term storage you can either make pesto or simply blend basil up in a food processor with enough olive oil to create a paste. This mixture can be frozen and you can use it in the winter for whatever you would like.

Basil is excellent added fresh as an accent to many summer salads.

Pesto:

4 cups basil leaves

3 cloves garlic

1/2 cup pine nuts (I also have substituted pumpkin seeds, walnuts, sunflower seeds or pistachios in lieu of pine nuts)

1/2 cup Italian Parsley

1 teaspoon salt

½-1 cup Olive Oil

1/2 cup Pecorino or Parmesan Cheese (I love the Goat Parmesan from Debbie at the market)

Put the basil, garlic, pine nuts, parsley and salt into a food processor or blender with olive oil. Process by adding enough oil to make a smooth paste. Add the cheese and process a few seconds longer.

To Freeze: I put this mixture in ice cube trays. I freeze it and then take it out of the ice cube tray and store the basil cubes in a plastic zip-lock bag in the freezer. This gives me the appropriate proportions. Use a different ice cube tray than you would normally use for your ice (it will leave a scent on the tray).

Other Basil Recipe Ideas:

· Cucumber Salad with Basil puree makes a cool summer salad

· Salsa with finely chopped basil adds a lively flavor

· Lemon Basil in mojitos is excellent in place of mint

2011-03-20T13:23:00.000-07:00

Spinach

Spinach is extremely high in protein, vitamin C and calcium.

Storage and Preparation:

Spinach should be stored in a plastic bag for up to 5 days. Be sure to wash spinach thoroughly before eating. Even the bagged baby spinach should be washed before eating. Do not wash spinach before storing. Spinach may be eaten raw in salads, steamed, sautéed or baked into your favorite casserole.

Spinach Salad with Strawberries

This recipe is a specialty of my amazing mother. It always makes spring official when she makes this salad. Thank you momma.

1-pound fresh spinach 11/2 teaspoons minced onion

1-pint fresh strawberries 1/4-teaspoon Worcestershire sauce

Hulled and halved 1/4 teaspoon paprika

1/2-cup sugar 1/2 cup vegetable oil

2 tablespoons sesame seeds 1/4-cup cider vinegar

1 tablespoon poppy seeds

Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite- size pieces. Combine spinach and strawberries in a large salad bowl and toss gently.

Other Recipe Ideas:

Spinach Pie or Spanikopita.
Spinach is great with a hot dressing such as bacon or mushroom.

2011-03-20T13:19:00.000-07:00

Peas

Sugar snap and Snow Peas.

There are several varieties of peas and each one means something very different. We grow sugar snap peas (these are my favorites) and the ever- popular snow pea. Peas are best eaten fresh and the entire fruit is consumed shell and all. They must be picked often and are superb when eaten right from the vine.

Storage and Preparation:

Peas should be stored in the refrigerator in some type of sealed container. Peas will loose moisture quickly. They should store for up to 5 days.

Peas are one of the many crops that I recommend you eat like candy. Try eating them plain. While they are great cooked there is nothing like a fresh raw pea.

Recipe Ideas:

· Chopped raw on a salad.

· Lightly steamed in a stir-fry.

2011-03-20T13:13:00.000-07:00

Kale

Lacinato or Winter Varieties.

Please do not be afraid of this amazing vegetable. Kale is very high in minerals and vitamins. Kale is an amazing anti-inflammatory and is great for lowering your pH. But don’t let all that scare you.

We grow two kinds of kale: Lacinato (also known as Dino Kale) is a flatter leaf with wrinkles ( I suppose like dinosaur skin), and Winterbor is the traditional light green kale you have probably seen in the grocery store.

Storage and Preparation:

Kale should be stored like all other greens in a plastic bag in the refrigerator. Kale likes to be cold and moist. Kale will store up to 2 weeks in your refrigerator.

Kale cooked:

Great in stir fries and soups ( I prefer to put the kale in at the end of cooking time so it still retains its texture). Steam it and finish off with a little tamari and lemon juice. Saute it in a pan with garlic and lemon juice. Serve it over plain brown rice with black beans.

Kale raw:

This surprises most people. It is a shame that at one time the propaganda was spread that you can’t eat kale raw. My favorite way is to chop it up very small and serve it topped with a sweet vinaigrette such as raspberry, strawberry or blueberry.

Curried Greens:

1 pound greens (such as chard, kale or beet greens or a mix.)

2 cloves garlic

2-3 tablespoons curry powder

1 cup finely chopped tomatoes

1 tablespoon tomato paste

1 tablespoon brown sugar

1 tablespoon olive oil

1 cup onion, finely diced

3/4 pound potatoes, cubed

1/4 cup fresh cilantro

1. Wash and drain greens, removing any coarse stems and midribs. Cut into half inch strips.

2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.

3. Heat oil in a skillet and saute onion over medium heat until it begins to brown. Add the spice and tomato mixture, mix well, and cook for a few minutes.

4. Add the potatoes and 2 cups water.

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 10 minutes more, or until potatoes are done.

Other Recipe Ideas:

Kale is perfect for green smoothies.
I love kale steamed and then mixed with this sauce: 1 part tahini, 1 part peanut butter, and 1 part maple syrup.
Don’t forget kale chips. These will store for several days in a sealed container.

2011-03-20T13:10:00.000-07:00

Hakurei Turnips

Japanese salad turnips.

The turnips we grow are not your grandmother's turnips. At least not if you grew up in Berks County. We grow the Hakurei Turnip, which is a Japanese salad turnip. They have the texture of a radish with a little less heat. You can use them any way you would traditionally use turnips. They have none of the bitterness of a traditional purple top white globe turnip. These turnips are almost unjustified when cooked. I recommend eating these raw. You may cook them as you would any other turnip but eaten raw you truly enjoy their unique qualities.

And don’t forget the greens. In spring when the greens are abundant eat them in salads or in stir-fries. After a frost they become almost as sweet as candy.

Storage:

As with all roots they are best stored in a plastic bag in the vegetable bin of your refrigerator. Remember to remove and eat the greens first within 2 weeks. These turnips will store nicely for up to 6 months.

Recipe Ideas:

* Turnips sautéed with mushrooms, onions, and finished with Miso: turnips sliced thin and sauté with onion until soft, add chopped mushrooms. When it is all cooked add Miso paste to taste.

* Turnip and Lentil Curry over Basmati Rice: Cubed Turnips sautéed with garlic chives, basil, lentils, curry powder, and coconut milk.

* Turnip dill cream sauce: to be served over almost anything. Steam turnips whole. Place in food processor with dill and goat cheese. Blend until smooth.

· Turnip and Mushroom Struedel: Chop all vegetables small. Sautee onions, garlic scapes, turnips, carrots, mushroom, & thyme in butter. When cooked place in a different pan and put in refrigerator to cool. In a baking dish drizzle the bottom with olive oil. Slice patty pan squash very thin and place on bottom of pan. Meanwhile, separate filo dough sheets and drizzle each layer with olive oil. With 6 or more layers stacked fill with the sautéed and cooled vegetables and roll. Place in pan above patty pan squash. You can make several of these rolls or one big one, whichever you desire. Bake at 425 for 29 minutes or until filo dough becomes brown. Top with above turnip cream sauce. Yummy.

· Mashed turnips- Our hakurei turnips are great when made the same as potatoes for mashed potatoes.

· My favorite way to eat them is sliced raw with a few drops of soy sauce. This is a great substitute for chips.

· They also make a wonderful Kim Chee.

2011-03-20T13:06:00.000-07:00

Daikon Radish

A long white radish

Daikon is more versatile than it seems most people know. It is a potent radish that is amazing for clearing out stagnation in your body. Eaten raw is best, but if you find that too harsh steaming mellows out the bite.

Storage and Preparation:

The roots are best stored at 32 degrees but will do fine in the veggie drawer of your refrigerator. Daikon Radishes will store for up to 3-4 months in a plastic bag or bin. Remove the greens before storing for an extended period of time.

Recipe Ideas:

I use daikon a lot in miso soup. Chop it thin or chunky whatever you prefer. I add the daikon in at the time of the onions, or carrots and sauté them in oil before adding the water and miso.
Daikon is nice when it is sliced into very thin strips (juliened or shredded). This is a great way to eat it raw, on salads, in nori rolls or as a garnish. I have also had amazing Vietnamese Hoagies made with tofu, topped with shredded carrots and daikon.
I am told you can roast daikon and eat it as a sandwich with bread and butter.
Don't forget to eat your greens. Daikon Radish greens are supposed to be very good for the female reproductive system. Use them any way you would other greens. They are excellent raw in a salad or steamed. Also, I have read that if you dry the greens and add them to a bath they are excellent for healing tissues after childbirth.

Radish Salad:

Radishes are great roasted as well as raw on a salad. When radishes are cooked they loose their heat. We grow salad radishes (small), daikon radishes (huge) and watermelon radishes (small daikons). Radishes are eaten as their own salads in Japanese cuisine.

Here is a Japanese very simple radish salad:

1 bunch radishes, sliced or cut into matchsticks

2 tbspn rice or balsamic vinegar (or a combination of the 2)

1 tbspn soy sauce

1 tsp honey, maple syrup or agave nectar

2 teaspn sesame oil

1 cloves garlic chopped

I let this marinate for at least an hour before eating. It is great served chilled or at room temperature.

2011-03-20T13:03:00.000-07:00

Collard Greens

Collard greens may be prepared the way you would kale or swiss chard. These greens are hearty enough for soups and stews. I like to steam them lightly or quickly saute them with olive oil, garlic and tamari.

Roast Chicken, Collard Greens, and Roasted potatoes in a pot!

This recipe comes from a market customer.

You need a Dutch-oven that can accommodate a full size chicken

1 Chicken from B&H Farms

1 medium yellow onion

1 lemon

3 cloves of garlic – smashed but not peeled

1 B&H carrot

the green tops of a B&H celeriac

Olive Oil

Salt & Pepper

3 medium Yukon Gold or similar potatoes (quartered)

1 pound of B&H collard greens

Put the Dutch-oven, without the lid, into a cold oven, then turn the oven on to 425 (could you put the lid on the Dutch-oven before you put it in the oven? Probably, but I never do. It could have no effect on the cooking or it could be the secret to making it perfect, so I say, why risk it?)

While the oven & Dutch-oven are pre-heating, divide the lemon into 8ths, slice the onion into half rounds, smash the garlic, cut off the top of the celeriac, and slice the carrot into sticks.

Remove the giblets from the chicken and salt and pepper the inside and the outside of the chicken thoroughly (OK, I know, salt is bad for you. You’re using it on the inside the cavity and on the skin – most of the meat won’t come into contact with all the salt. If you don’t use enough salt, your food will be bland and you’ll be sad. OK – don’t say I didn’t warn you. Don’t use enough salt. Enjoy your tasteless food. I’ll be over here eating my delicious chicken with salt. At least use a lot of pepper – there are no health risks associated with pepper right? Not yet anyway…)

Stuff the lemon, garlic, carrot, celeriac tops into the chicken cavity.

Remove the Dutch-oven from the stove (careful – it’s hot).

Sprinkle the bottom of the pot with Olive Oil and toss in the onions (they should make a satisfying sizzling sound. If they don’t it either means that your oven isn’t working or you’re way faster at prepping the veggies and chicken then I am) Put the chicken (breast up) into the pot. Stuff the potato pieces around the chicken (wherever they fit – no need to stuff them way into the pot, just slightly along the sides). Cover the pot with the cold lid. Put the covered pot back into the oven (OK, I know the pot has been sitting out on the stove for a few minutes, but PLEASE DON’T FORGET it’s still VERY HOT!!! Don’t make the mistake of grabbing the pot without pot-holders – you’ll burn yourself. How do I know? ‘cause I’m the idiot who grabbed the hot Dutch-oven without pot holders, that’s how.)

Roast the chicken for an hour then remove the lid and cook for another 10 minutes to crisp up the skin. At that point you should check to make sure the chicken is cooked through. An instant-read thermometer stuck into the thickest part of the thigh should be at least 160 degrees (some people say “the juices should run clear.” If you can see the color of the juices of a chicken in a hot Dutch-oven surrounded by potatoes, more power to you). If it’s cooked through, remove the chicken from the pot and set it on a platter to rest for 15-30minutes.

Put the pot with the potatoes and onions uncovered, back into the oven. Let cook for a little longer to crisp up the potatoes. If they’re already crisp, you can skip this step.

Remove the stems from the mustard greens and slice the greens thinly, perpendicularly to the stem. Take the pot back out of the oven, put the crisped, but not burned potato wedges around the chicken that is still resting on the platter.

Put the mustard greens into the still-hot Dutch-oven. What’s that you say? There’s brown bits and onions and a little chicken fat at the bottom of the pot? I know – that the good stuff, trust me. Stir the greens around in the pot until they wilt (the pot will be plenty hot, no need to turn on the stove-top).

Once the greens are done, the chicken should have rest enough – carve it up and enjoy! Keep the stuff in the cavity and the carcass – it makes great stock!

2011-03-20T09:44:00.000-07:00

Celeriac

Celeriac (AKA Celery Root)

It is actually the cultivated root of celery. Bred for the root and not the stalk. Although the stalk is edible, it will not give you the same celery flavor and texture when eaten raw. Used in soups however, it will add a nice mild celery flavor.

Storage and Preparation:

This root will store (without greens) for up to 6 months. It is amazing to have a fresh celery taste (not from California) in December. Celeriac should be cleaned well and peeled.

Recipe Ideas:

My favorite Celeriac preparation is to peel it, (it should always be peeled the outer skin is very tough), slice very thin, and place in a roasting pan with onions, salt, pepper, and butter. Bake at 400 degrees until tender (about 25 minutes). Or for an even better treat bake for 45 minutes until crispy (Celery chips).
Celeriac is wonderful added to potatoes au gratin or scalloped potatoes.
Celeriac is also wonderful when eaten raw. Shredded with carrots, and apples this makes a wonderful salad. You won't need to add dressing but it is nice with a bit of apple cider vinegar and olive oil. This recipe is always a big hit at potlucks.
I find the best way to eat celeriac is the best way to eat most veggies. Bake them in butter, salt & pepper.

2011-03-20T08:59:00.000-07:00

Carrots

We grow orange and dragon red varieties of carrots. The red carrots may be used in the same way as orange carrots. Red carrots retain their color when cooked and are a colorful addition to dishes. The red carrots tend to have an extra “herby” flavor. They need less seasoning than regular orange carrots.

Storage and Preparation:
Carrots are sold with the greens. The greens are edible. The thin leafy portions of the leaves can be steamed and eaten as you would any other leafy green. The stems tend to be woody and take a very long time to cook down. The stems and leaves are great for making vegetable stock. Carrots can be stored in your refrigerator for several months. Before storing remove the greens. Keep the carrots in a plastic bag in the vegetable drawer.

Carrot Lentil Soup

A quick soup for even in the summer.

2 cup lentils (dry green or red)

1 medium onion chopped

1/2 pound carrots chopped

3 tablespoon olive oil

½ pound swiss chard chopped into small pieces

1 tablespoon vegetable broth powder

3 cups water

1 tsp salt

1/4 cup fresh cilantro

2 cloves garlic

1 cup yogurt (plain goat yogurt is perfect for this)

Sautee onion and lentils in 2 tablespoon olive oil for 5 minutes. Add water and vegetable broth and bring to boil. Add carrots and simmer until carrots are soft. Add in swiss chard. In a food processor prepare a cilantro pesto: garlic, 1 tablespoon olive oil, & cilantro. Blend the broth mixture with the pesto and yogurt in the food processor. Garnish with a dollop of yogurt and a sprig of cilantro. Enjoy. Serves 4.

Other Recipe Ideas:

Honey glazed carrots topped with goat cheese.

Boil 1 lb carrots with tablespoon olive oil.

Drain when tender and serve with a drizzle of honey (buckwheat honey is great for this). Top with chevre & sage Leaves.

2011-03-20T08:53:00.000-07:00

Broccoli Raab

When we think of Broccoli Raab we think of a miniature broccoli head with lots of greens. This is a selected and bred variety which originally came from the wild variety which has more leaves and tiny buds / broccoli heads. We grow the wild version. This is one of my favorite greens. It has a nice mustard flavor, which can be used in a variety of dishes. As with any of the greens it is best when lightly cooked.

Storage and Preparation:
The leafy areas and the broccoli florets are the edible parts of this plant. You may need to trim off the bottom stems, which may be a bit tough. The broccoli raab should be stored in a plastic bag in the crisper. The small tender leaves and florets are excellent eaten raw in salads. Greens can be sautéed with garlic and olive oil and eaten as a side dish.

Sauteed Broccoli Raab

This recipe comes from one of our CSA members.

“I cooked the Broccoli Raab tonight, and it was wonderful. My children even loved it. I boiled it for just a few minutes, then sauteed it in olive oil and garlic. Then, when it was done, I sprinkled some grated parm cheese on it. It was a huge hit!”

Other Recipe Ideas:

Steamed or sautéed and added to pasta dishes.
A great replacement for spinach in lasagna.
Sauteed Broccoli Raab with shredded parmesan
Lightly wilted and placed as a garnish with salmon topped with a light mushroom broth

2011-03-20T08:48:00.000-07:00

Beets

We grow 3 varieties of beets: red beets (pictured above), golden beets, and chioggia beets. Chioggia beets are red and white striped in side and they are very tender and excellent when eaten raw. All varieties of beets can be prepared the same way and have a similar flavor. Red beets will bleed red coloring, golden beets will bleed less, and chioggia beets will loose the red and white striping when cooked.

Storage and Preparation:
Mostly we sell the beets with the greens intact. The greens are excellent when eaten raw in salads or lightly steamed. If you are planning to store the beets, first remove the greens and eat them before they wilt. If you need to store the greens place them in a plastic bag in the crisper drawer of the refrigerator. The beets should also be stored in a plastic bag in the refrigerator. The beets can be stored up to 3 months in the refrigerator, the greens will only last for one week. Most recipes call for peeling the beets before eating. I never peel the beets and think they still have an amazing flavor and texture.

Cold Beet Goat Cheese Salad

A simple beet recipe. You can add chopped oranges to this too if you like.

4 medium sized beets cleaned and cubed

1/4 pound goat cheese (chevre)

Steam the cubed beets until you can sink a fork into them. Boiling is also an option but I feel steaming keeps the flavor intact. Then chill. The beets should be nice and chilled before adding the goat cheese otherwise the cheese melts. Mix crumbled goat cheese and serve. Garnish with chives.

Borscht

Wash & skin beets

Boil beets until al dente (drain & save water)

Shred beets with food processor

Add beef or veggie bouillon (to taste), sour salt or kosher salt (to taste) to the beet water, along with shredded beets. Bring to high heat and let simmer (1 hour). Remove soup from stove, add fresh chopped dill and refrigerate. When soup is cold remove from the fridge, add chopped cucumber and a spoonful of sour cream or plain yogurt to garnish.

Other Recipe Ideas:

Beet greens are excellent sautéed with a peanut sauce.
Shredded raw beets with an orange juice and orange zest make a bright salad.
Roasted Beets: Cut beets into cubes or halves. Place in a roasting pan with 2 tablespoons butter or olive oil and 2 cloves chopped garlic. Bake at 375 for 30 minutes or until the beets are tender. At this point you may peel the beets if you wish. For extra flavor you can sauté in a pan with more garlic.

2011-03-20T08:43:00.000-07:00

Baby Pac Choi

A smaller, more tender version of Pac Choi. Also known as Chinese Celery, it is excellent eaten raw, steamed, or lightly stir fried.

Storage and Preparation :

Store unwashed in a plastic bag in your crisper. If not covered in plastic the greens will wilt. All of the baby pac choi is edible and excellent for eating, only the small stem at the bottom should be removed. Be sure not to over cook the Pac choi. It should be crunchy when eating.

Baby Pac Choi in Fish Soup

Simply saute half an onion (chopped), 2 cloves of garlic (chopped), Baby

Pac Choi (chopped) , 1 pound white fish (whole), tamari (to taste), toasted sesame oil ( 1 tablspoon) and water (add water until the desired consistency is reached).

Let simmer for 20 minutes. When it is all cooked and blended add 1 tablespoon of miso to the broth and serve. This would be great served with rice or soba noodles. The key to crunchy Baby Pac Choi is not to cook it too long. Enjoy.

Other Recipe Ideas:

Sliced raw in salads.
Raw topped with peanut butter and raisins.
Simply sautéed with garlic in peanut or sesame oil.
Coleslaw in place of cabbage.
Kimchi.
Green smoothies.
Try baby pac choi instead of celery in your stuffing for a fun twist. Baby Pac choi is also known as chinese celery and can be used in place of celery in almost any dish.
Roasted Baby Pac Choi- I sliced a larger pac choi in half lengthwise and placed this in the roasting pan with halibut drizzled with olive oil, salt and pepper. Roasted them for about 25 minutes.

2011-03-19T13:15:00.000-07:00

Arugula

Arugula is a delicate green with an intense sharpness and bite, which complements any salad. Arugula is great when used as a bed for a hot steaming dish such as fish. Used in this way arugula wilts and its aroma fills the plate.

Storage and Preparation:
The arugula must be washed before eating. Arugula should be stored in the bag in which it is purchased at about 35 – 40 degrees or the crisper drawer in your refrigerator. Arugula should last for at least one week in the refrigerator.

Recipes:

B & H Organic Produce Perfect Summer Combination

Fresh Arugula

Garden Peach tomatoes raw sliced thin

Freshly shaved Parmesan.

Layered in this order this is our favorite taste combination. We make a meal of this.

Arugula Pesto Recipe

In a food processor or blender combine: 1 8oz bag arugula, 1 cup raw almonds, 8 oz goat cheese, I bunch garlic scapes, 1 cup olive oil, 1 tspn salt, 1 tspn cumin, & 6 fresh sage leaves.