Jerusalem Artichokes

 Found this here!
Enjoy for Thanksgiving'
http://ca.lifestyle.yahoo.com/food-entertaining/blog/greentable/65/five-reasons-to-buy-jerusalem-artichokes-now

Jerusalem Artichoke Soup    Makes 6-8 bowls of soup
    1½ pounds Jerusalem artichokes, scrubbed clean and dried
    2 tablespoons extra-virgin olive oil
    1 red onion, peeled and sliced
    1 medium-size turnip, peeled and sliced
    1 garlic clove, crushed lightly with the side of a knife
    Sea salt and freshly ground pepper to taste
    Small bunch fresh thyme tied with string
    4-5 cups water (or vegetable stock)
    1 cup heavy cream

     1.    Preheat the oven to 450 F. Place half of the Jerusalem artichokes on a baking sheet and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife.

     2.    Meanwhile, slice the rest of the Jerusalem artichokes in ½-inch thick slices. Heat a medium pot and add the remaining olive oil. Add the onion, turnip slices, and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5-10 minutes and add 4 cups of the water.

     3.    Cook until the Jerusalem artichokes are completely tender, 25-30 minutes. If the liquid reduces too much during this cooking time, add the remaining cup of water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.  Remove the thyme from the pot. Add the cream. Purée the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, purée only half, leaving the other half "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup

Tomatillo Salsa Verde Recipe

This is one of the most amazing vegetables that you can find!  It originates in Mexico, and is the primary ingredient for Salsa Verde  (For those of you who DON"T speak Spanish - simply put - it is Salsa Green - or as we say Green Salsa.)

Here is a great site for more information on Tomatillos
http://www.gourmetsleuth.com/Articles/Produce-638/tomatillos.aspx


The very Best Salsa Verde Recipe!

  

Depending on your skill set or interest level - you can roast the tomatillos under the broiler for about 6 minutes - until the skin is blackened ( Like Peppers) OR you can boil them in water on the stove top - removing after they have softened.  More people boil them, however the flavour is more definitive when you roast them!

Ingredients

 

• 1 1/2 lb tomatillos
• 1/2 cup chopped red onion (finely diced)**
• 1/2 cup cilantro leaves
• 1 Tbsp ground cumin
• 1 Tbsp fresh lime juice
• 1/4 teaspoon cane sugar
• 2 Jalapeño peppers stemmed, seeded and chopped
• Salt to taste

** If any of you are like me - where you can't eat Onion - I have started to use dehydrated onion flakes.. I know - not so great - but it gives the taste - without the agony of onion.

 

 

Method

 

1 Remove papery husks from tomatillos and rinse well.

 

2 Place all ingredients into a food precessor or blender and pulse until finely chopped and blended.  Store in Refrigerator.   Perfect with Chips, or as a side to Enchiladas!

 

 

Makes about 3 cups.

 

 

 

Creamy Vanillla Sweet Potatoes

Doing research for recipes for one of my clients, whose newsletter I take care of, I was looking for a recipe for the upcoming holidays.  Of course I am ALWAYS researching for myself, as I thoroughly enjoy adding to my own repetoire.

I know that most people have heard of Wolfgang Puck - but in going through his site - I found that spark of excitement again for recipes.  The Internet, while informative, also allows just about ANYONE to post ANYTHING they want on the net.  Having said that, I realize that I am no different, yet, when it comes to food and recipes... there are just way too many crappy, thrown together, lazy, unhealthy options out there.   Kraft Kitchens is one that drives me a little bonkers.  Most of what I see they advocate for food - is their own prepackaged items - thrown together - then presented as cooking.

It would appear that as time goes on - we become more and more lazy towards the preparation of food, and I do believe that Grandma Rose would be so disapointed in our efforts (Or lack of).

Wolfgand Puck's recipes remind me that yes indeed there are still people out there who enjoy cooking, in its real sense.

So I am going to post this recipe, and add it to my table this fall.. It LOOKS amazing!

Ingredients - Creamy Vanilla Sweet Potatoes

• 4 medium sweet potatoes  
• canola oil  
• 2 ounces cream cheese, softened  
• 1/2 cup butter softened  
• 1/4 cup real maple syrup  
• 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract  
• 1/2 teaspoon salt  
• 1/4 teaspoon pepper  
• 5 strips bacon, crisp-cooked and crumbled

 Preparation - Creamy Vanilla Sweet Potatoes

1. Preheat oven to 400 degrees.
2. Wash sweet potatoes and lightly coat skins with canola oil.
3. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet.
4. Bake for one hour or until fork-tender.
5. Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins.
6. Beat at medium speed for one minute using an electric mixer.
7. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
8. Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet.
9. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.

 ENJOY!

Apple Butter

Ok! So one last post for today.
Apple butter!
This is the BEST substitute for butter on toast. It can be prepared and preserved into sterlized jar for your cold room.

Apple Butter

 

• 15 medium size apples (4 to 5 lbs.)
• 1 1/2 qts. cider
• 1 1/2 lbs. (3 cups) sugar
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. cloves
• 1/4 tsp. nutmeg

 

Wash and slice up firm tart apples ***** without removing the core, seed and peel and place in the pot.

Add cider and boil over medium high heat until soft (About 15 minutes)

 

Using cheesecloth or a metal sieve, press the mass through to remove the core, seeds and skin.  You will have a clean pulp full of flavour!   Add spices, and let slow cook on low heat to reduce to a thick paste ...about 3 hours.    Pour into hot sterlized jars, leaving 1/4 inch head space.  Seal with new seals, and cover with a towl on the counter until you hear the lid "pop".... generally safe overnight.

 

Store in your cold room!

 

 

 

**** People generally do not know the difference of apples for cooking, fresh, snacks, salads etc.. we generally know Red Delicious, and Macintosh although Ida Red is becoming more well known.

http://www.albionorchards.com/

This is a local orcahrd in Caledon, that lists out the varieties available and the harvest time!  It will soon be time for Apple Picking!!!

Red Pepper, Tomato, Cucumber and Feta Salad

I had to remember to write this recipe down as my youngest son, Jordan, said to me yesterday that this was his favourite salad.  He loves when I make it...

• 10 Small Cherry Tomatos cut in half
• 2 cucumbers seeded and chopped
• 2 small sheppards peppers
• 1 large handful fresh basil leaves chopped
• 1/4 cup fresh feta cheese chopped
• Olive Oil
• Fig infused balsamic vinegar

Toss all together in a bowl and serve.

All items we received yesterday in our CSA  (except the cheese, olive oil, and balsamic vinegar)


Figs are available at garden foods I noticed - so I can make my favourite snack, of fresh green fig cut in half, a piece of provolone cut into a strip and wrapped around the half and then wrapped with a long strip of proscuitto....    a fabulous finish.....

Leek and Potato Soup

This week and last there has been gorgeous leeks available.  Potatos are also coming in.

Our family has been enjoying chicken on the barbecue, and as per usual, I keep my crock pot on the counter (Except that I loaned it to Lee, for her party full of pulled pork - hmm need to get that back)   so last week I had to use stovetop and pot for the chicken bones to make stock...


3 Leeks cleaned and chopped
( I found that you have to pull the leek apart to find the bits of dirt still from the garden)
10 potatos chunked 
(this week we have fingerling potatoes - I would use my whole full share amount)
Fresh garlic
Olive Oil
Carrots, (Maybe 5 tiny ones)
6 cups of chicken stock
 

• Place the leeks and garlic with olive oil over medium heat (Olive oil should never be cooked on high heat - as it destabilizes the properties) and saute gently until the leeks are soft.
• Add Chicken Stock, chunked potatos and carrots.
• Let simmer for about 30 minutes (Until potatos are soft)
• Use a Hand blender to blend it in the pot to make a creamy soup.
• Serve with a garnish of your favourite strong cheese  (Asiago, Parmesan, Old Chedder) and a dollop of plain yogurt (Truly tastes the same as sour cream - and MUCH better for you!)

My kids have asked me to make this one more often.  It is the perfect starter for their meal.

Grounc Cherry, Pepper Jelly

This week, from our CSA delivery - there were more ground cherries, and gorgeous sheppards peppers.
When I tasted the ground cherries, I immediately thought of a spicy pepper jelly to go on Brie.
SO... Here is my experiment.
(I saved the ground cherries from last week)
Each cup of of husked, smashed ground cherries - requires 1/2 cup of sugar, juice of half a lemon and grated rind, 1/8 cup of water,
1 1/2 cups of red peppers (coarsely chopped) requires 1/8 cup finely chopped seeded Jalapeno pepper, 3/4 cups cider vinegar, 1/2 tsp salt and 2  3/4 cups sugar and 1 pouch of liquid pectin
SOOO
Lets put it together
Ground Cherry, Red Pepper Spicy Jelly
1 cup husked smashed ground cherries
1 1/2 cups coarsely chopped red peppers
1/8 cups seeded jalapeno pepper finely chopped
3 1/4 cups sugar
1/2 lemon - rind grated and juiced
3/4 cups cider vinegar
1/2 tsp salt
1/8 cup of water
1 pouch of liquid pectin
Bring all ingredients except pectin in a large pot on the stove top to a boil.    Boil rapidly for 2 minutes, and then stir in pectin. Skim off any foam, and let cool for 5 minutes.  Ladle into hot sterilized jars, and seal immediately with new lids.  Process in boiling water bath for 10 minutes to seal.
I will let you know how it worked!
This would be perfect for your Brie Baker - what a delight!

OK - UPDATE:  Requires more sugar I would add about 1 1/2 cup more.  I did andit is better!  It is aamzingon BRIE

Fennel And Kohlrabi Salad

So this week we have Fennel and Kohlrabi.  I begane searching for Kohlrabi recipes and discovered this this delicious sounding one, AND it looks VERY simple.

I am going to a grilfriend's house with my kids on Friday - and this should go very well with the burgers... (NEVER show up to someone's house empty handed.... totally crass.)


Found it here
http://helengraves.co.uk/2008/03/luxurious-omelette-cake-with-fennel-and-kohlrabi-salad/

Fennel and Kohlrabi Salad

• 1 medium kohlrabi
• 1 medium fennel bulb
• small handful rocket (optional)
• 1 clove of garlic
• sea salt
• black pepper
• wholegrain mustard
• large lemon
• capers
• extra virgin olive oil

To make the fennel and kohlrabi salad: Slice the fennel as thinly as you can and add to a bowl of cold water and the lemon juice. Slice the kohlrabi and then pare strips off each slice with a vegetable peeler (this is to get wafer thin slices). Add to the bowl with the fennel.

- To make the lemon-caper dressing: Crush the garlic with a generous pinch of sea salt in a pestle and mortar. Add some black pepper and a heaped teaspoon of wholegrain mustard. Stir together.

- Add the juice of 1 large lemon, the capers and twice the amount of olive oil. Whisk to emulsify.

Drain the water from the salad and place in a bowl with the rocket if using. Add half the dressing and stir to coat.  Use the rest - to drizzle over top

tomato, zucchini, onion, beet tops, and fresh basil pasta

I am trying very hard to get as many veggies into my youngest son, Jordan, who decided while we were camping that he was immune to Poison Ivy.  He took Poison Ivy leaves and crushed it into his ankle not once, not twice, BUT 4 TIMES!      Dolt!                                                                    He ended up going to the doctor, and is now on a 21 day supply of prednesone, (Spelling?) and a plethora of other items.   SIGH... I heard about this great twitter account called  ShitMyDadSays - that made me laugh so hard.  I am thinking perhaps I should start one called  ShitJordanDoes....

So this recipe is all about getting AS MUCH of the fabulous bounty that we get from Whole Village in Alton, Ontario , into ONE MEAL!  

For those who might be confused, Alton is a village located in the town of Caledon.  

SO I am still supporting local business!

tomato, zucchini, onion, beet tops, and fresh basil pasta

In a large skillet, saute the red onions that we received - I used 4.

When sauted, add rough chopped whole tomatos. Let simmer until the tomatos begin to break down. Don't get all weird about the skins, they are fine... (grin) Add chopped zuchini,  rough chopped beet tops and let simmer until it breaks down into a chunky sauce.  About 20 minutes.

Cook pasta on the side.

When ready to serve throw in the fresh chopped basil and then toss on the pasta.  Add Parmesan.

FABULOUS!

I also had a few extra tomatos from my own garden  - so on the side - I chopped up tomatos, 1 cucumber that we received, part of the fresh basil, and mixed up.  Tossed with salt, pepper, Extra Virgin Olive Oil
(Do I really need to stipulate that one??? I mean are there still people out there using plain olive oil? - or am I going to need to do a blog on Oil???  sigh) 
and toss in chunks of goats cheese.  Serve on the side of the pasta - perfect!

Magical Basil, fragrant and lovely

Magical Basil - fragrant and lovely

Carrot Sambal

Many years ago a woman that I knew had this fantastic condiment, like nothing I have ever had before!  Very Spicy - but refreshing as well!

She had told me I believe that it was a North African dish , and used of all things carrots.

She had wonderful recipes and ideas with food, and I do miss her contact - but distance has made it impossible to keep in touch!

Here is the Recipe

Ingredients:


1 pound carrots grated,
2 tsp sea salt
1/4 cup red wine vinegar
1 tsp fresh hot chilies, finely diced (Depending on taste)
1 tsp cane sugar

Mix all together and place into small mason jars - you can keep in the fridge for almost 1 month.
Enjoy!

Bacon, Leek and Red Lentil Soup, Cucumber Raita

Bacon, Leek and Red Lentil Soup


Cook bacon, (Or pancetta) in pan - then remove when cook - drain fat - and reserve a small amount. Cook chop leeks and garlic in the fat, when soft and golden, add the bacon (or pancetta) back in along with 6 cups Chicken Stock, and 2 cups red lentils and 1 sweet potato chopped into bite size pieces.

Let cook, until all is soft. about 30 minutes

Use a Hand blender and partially puree it. Serve...

Cucumber Raita

2 cucumbers - peeled, cut lengthwise in half - seeds removed and roughly chopped
1 large container of plain yogurt
1/3 cup minced cilantro

Mix together and serve as a side dish to any hot curry dishes - absolutely delightful!

New load of Veggies

Here is this week's line up.

2 Swiss Chard
2 broccolli heads
1 pound basil
4 cucumbers
2 pounds beans - green and purple
2 bunches carrots
2 zucchini
2 bunches beets
12 heads of corn
2 leeks
red onions
tomatos


I put the beets down immediately using the pickled beets recipe from last week - and found that it made a 1.5 litre jar of sweet pickled beets.  http://freakinveggies.blogspot.com/2010/08/sweet-pickled-beets.html

Swiss Chard

Steamed in a large pan until wilted (using small amount of water)
add 1 tbsp Hoisin sauce
1 tbsp - soy sauce
3 tbsp seasame seeds

Serve!



BEANS
Beans - tear off end with fingers (Using a knife can brown the edges)
Place in Ziplock bag and freeze.  I do not blanche them.  I used to years ago - but discovered that it made no difference - except use more time... so I skip that step now.

I also did not wash them - to prevent moisture going into freezer bags - I will wash them when I pull them out to use.


Zucchini has been used to make more pineapple zucchine bread
http://freakinveggies.blogspot.com/2010/07/zucchini-pineapple-bread.html

Cucumber and Leeks are used here
http://freakinveggies.blogspot.com/2010/08/bacon-leek-and-red-lentil-soup-cucumber.html


Our family is definitely feeling better eating this.    Enjoy!

Grilled Morrocan Vegetables

For a number of years I was a Chipotle freak.... adding it to everything, soups, rice dishes, grilled meat... now it seems that everywhere I look I see Chipotle!  Of course I am now tired of Chipotle, and have moved on to my new favourite spice flavour...

Morrocan..

This spice blend - is one of the only ways that I SAVOUR lamb.... and it is amazing on chicken, pork, and rice dishes.... 

We went camping this week, and we had a bunch of Zucchini and Eggplant to grill on the barbecue.
EVERYONE loved this one.

Now you can make the blend - then using a silicon brush lightly apply olive oil,  and sprinkle the spice blend over both sides.  Fabulous!

Morrocan Spice Blend 

• 1 tbsp ground cumin
• 1 tbsp ground ginger
• 1 tbsp sea or himalayan salt
• 2 1/4  tsp black pepper
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground coriander
• 1 1/2 tsp cayenne
• 1 1/2 tsp ground allspice
• 3/4 tsp ground cloves

Sweet Pickled Beets

Just got home from a week of camping - so I had my neighbour pickup my goodies from the CSA.

Green and Yellow Beans
Orange and Yellow Carrots
2 bunches beets
2 bunches of Kale
garlic
onions
tomatos
summer squash
Zucchini
cucumber


NOw is the perfect time to discuss beets and pickling them!  You can also throw in the smaller carrots that you received.

As much as I love pickling things - I find that pickling foods - makes them all taste alike.  SO whether you are pickling cucumbers, beets, egg, cauliflower or carrots, if you use the same brine recipe - there seems to be very little variation in the taste. 

So - when I do Pickles, I throw in 1 Red hot chili pepper, and TON of garlic, and dill....  they are irresistable!   I already did 18 jars last year - and still have a bunch... (SIGH) because I forget that I have them in the cold room - and when I open up a jar - and it becomes empty - I can buy new cucumbers - toss them back in the brine and leave them in the refrigerator.... you can do this over and over... (Which I DID) and now have 18 jars of the 23 that I made last year left over.

Ok- so back to Beets...  the beets that I received this week are perfect for pickling - because they are small and bite size.... so are the carrots...


Pickled Beets
Cook small beets until tender. Plunge in cold water and slip off skins. Cover them with Spiced Vinegar and simmer for 15 minutes. (Very small carrots may be pickled in the same way.)

  

SPICED VINEGAR:

• 4 cups Apple Cider Vinegar **
• 2 cups cane sugar 
• 1 tbsp. cinnamon 
• 1 tbsp. white mustard seed 
• 1 tsp. cloves 
• 1 tsp. allspice 
• 1 tsp. salt 

Mix ingredients and boil for 3 minutes. This can be used over several sweet pickled recipes.

 

Keep in refrigerator for 1 month or more, and I have not reused this mixture before... although knowing me - I will try. You can use your dishwasher to sterilize the mason jars, place the lid in a glassware bowl and pour boiling water over them - when you are ready to fill - pull out the mason jars, fill them quickly - place the lids securely on - and place in a large size pot with water boiling for 15 minutes. - Can be stored on the shelf in your cold room.

These are especially delightful in the winter at Christmas time!

 

** Apple cider vinegar - has the most amazing health properties, there have been small studies to indicate that Apple Cider Vinegar - helps to reduce glucose levels in the blood, making it very helpful to diabetics.

Taken from this site    http://www.webmd.com/diet/apple-cider-vinegar

Diabetes. The effect of vinegar on blood sugar levels is perhaps the best-researched and the most promising of apple cider vinegar's possible health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, one 2007 study of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%.


High cholesterol . A 2006 study showed evidence that vinegar could lower cholesterol. However, the study was done in rats, so it's too early to know how it might work in people.

Blood pressure and heart health. Another study in rats found that vinegar could lower high blood pressure. A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn't. However, it's far from clear that the vinegar was the reason.

Cancer . A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. Observational studies of people have been confusing. One found that eating vinegar was associated with a decreased risk of esophageal cancer. Another associated it with an increased risk of bladder cancer.

Cucumber, Basil, and Green Salad

I was just watching Breakfast Television, this morning - and they had Chatelaine Editor in to do a piece on entertaining dinner parties, and the recipes LOOKED right in line with what we have!

Flank Steak with Tomato and Basil

Ingredients


•2 flank steaks, each about 1.5 kg
•3 tsp olive oil, plus more for garlic
•1 tsp salt
•6 heads of garlic
•500 g cherry tomatoes, halved
•1/2 cup basil leaves
 
1.PREHEAT barbecue to medium-high. Coat steaks with 2 tsp oil, then sprinkle with pepper and 1/2 tsp salt.


2.Slice off and discard top third of each head of garlic, leaving garlic unpeeled. Lightly coat exposed tops with a bit of oil. Wrap each head in foil.

3.BARBECUE garlic until soft when squeezed with tongs, about 20 min. Place tomatoes in a medium bowl and sprinkle with pepper and remaining oil and salt. Squeeze garlic from its papery skin over tomatoes. Stir to mix.

4.OIL grill. Barbecue steaks, covered, 4 to 6 min per side for medium-rare. When steak is done, let stand 5 min, then thinly slice across the grain. Place on a platter. Top steak slices with tomato mixture and basil leaves.
 

 
Watermelon & cucumber salad
 
Ingredients


•2 English cucumbers
•1/4 large watermelon
•1/4 cup lime juice (3-4 limes)
•2/3 cup torn mint leaves
•2 tbsp tarragon leaves, finely chopped
•1/2 tsp salt
 
1.SLICE cucumbers in half lengthwise. Scrape out and discard seeds. Chop cucumber and watermelon into small chunks and place in a large bowl. Stir in lime juice, herbs and salt.
 
 
 
 
 
 

Green salad with bacon and dates

Ingredients


•8 strips bacon
•1/4 cup orange juice
•4 tsp white-wine vinegar
•1/2 tsp granulated sugar
•3 tbsp olive oil
•6 Medjool dates, pitted
•1 head red-leaf lettuce, torn into bite sized pieces, about 6 cups
•8 cups mixed greens
 
1.Cook bacon in a large frying pan over medium, until crisp, about 10 min. Pat with paper towels, then coarsely crumble.


2.Whisk orange juice with vinegar and sugar. Whisk in oil.

3.Chop dates, then toss with bacon and lettuce and greens. Just before serving, drizzle with dressing and toss to mix.
 
 
I just renewed my subscription....14.95 for 12 months... at that price - who can beat it?
 
There is also a Red Potato Salad that is amazing - and I was thinking - to substitute the Parsely for the CARROT TOPS!  Brilliant!
http://en.chatelaine.com/english/food/article.jsp?content=20100608_150827_0012
 

Beet Tops, Carrot Tops

DON'T THROW THEM OUT!
They are Full of nutrients, and because they are harvested early in the season, and without pesticides - a fabulous addition to your diet!


Found a Carrot Top and Quinoa Soup Recipe
http://www.food.com/recipe/carrot-top-quinoa-soup-273145

They can be added to broth soups (Like Parsley)

Carrot Top and Black Eyed Pea Soup http://www.cookadvice.com/recipes/carrottop_soup-34470-recipe.htm

Carrot Top Vinaigrette from the Los Angeles Time May 18 2005

1/3 cup olive oil
2  tablespoons lemon juice
1/4 teaspoon minced garlic
2  tablespoons chopped carrot tops
1/4  teaspoon salt

Combine the olive oil, lemon juice and garlic in a blender and purée at high speed until emulsified, about 30 seconds. Add the carrot tops and the salt and purée just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds. Taste and add more salt if necessary.


Pasta and Beet Greens:
http://www.chow.com/recipes/11402-beet-greens-and-feta-pasta


Beet Greens Sauted with Bacon
http://simplyrecipes.com/recipes/beet_greens/

Roasted Beets with Oranges and Beet Greens....yum
http://www.epicurious.com/recipes/food/views/Roasted-Beet-Salad-with-Oranges-and-Beet-Greens-109070

Ok I am done now

Pickled Beets, and Swiss Chard

This week:

2 cauliflowers
2 bunches carrots
2 bunches beets
I bag mixed greens
1 large bag basil (is there anything that smells better?)
1 large bag spinach
2 bunches swiss chard
1 heads red leaf lettuce
2 red cabbages
2 cucumbers
1 pound green beens


Ok so have you ever seen the email where it shows what families eat around the world?  I am starting to feel like I am doing the same thing....  Here it is for those who have not seen it before - quite an eye opener!  http://www.time.com/time/photogallery/0,29307,1626519,00.html 

I noticed the beets are larger (Perfect for Sweet Pickled Beets!!)
I found this recipe site here - it has pictures - but the kicker that makes these awesome - is the fact that you add cinnamon, cloves and sugar (Always use cane sugar) to make them totally unique!
http://www.dinnerplanner.com/pickled_beets.htm


Cabbage/Beet Coleslaw
The other thing you can do with them ..... you can grate the cabbage, grate the beets, blend together in a blow - chop up an apple, some raisins (Or figs) mix together with a hint of mayonaise - (Or you can make an oil and balsamic vinegar mix with a hint of sugar and cinnamon....) awesome!

Swiss Chard (YIKES!)  saute up with chopped mushrooms and red peppers - in a bit of oilve oil, garlic, salt and pepper!  Delicious!


Nothing else hits me this second.... although I have a house full of boys - and am somewhat distracted - and getting ready for a camping trip next week ......

As I think of things I will post!

Zucchini Pineapple Bread

Every year my ex mother in law and I would make things to store down for the winter.  She is a spunky delightful German woman - that I still spend time with and who can cook the most amazing food - she is the one who taught me most of the preserving and canning that I know.

We would make 20 loaves of zucchini bread, and then wrap them in plastic, then in foil.  This way they would store for months in the freezer - and you could pull them out and just savour! 
I have since modified the recipe - as I no longer eat wheat, oil, or refined sugar....

Ingredients

• 3 cups spelt flour  (try Oatmeal flour for a nice taste!)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 eggs  (this is where you can substitute that famous Gram Flour - remember the chickpeas? and water)
• 1 cup apple sauce (replaces oil)
• 2 cups cane sugar (not refined)
• 3 tsp vanilla extract
• 2 cups shredded zucchini
• 1 can diced pineapple

 Mixing and Baking

1.  Preheat oven to 325 degrees
2.  Grease two 9 x 5 loaf pans
3.  In a medium bowl mix flour, salt, baking powder, baking soda, and cinnamon.
4.  In a large bowl beat together eggs, apple sauce, vanilla, and sugar.
5.  Once mixture is creamy stir in shredded zucchini.
6.  Slowly mix together dry parts into zucchini mixture.
7.  Add pineapple and consider walnuts or pecans.
8.  Pour mixture evenly into loaf pans and place in oven.
9.  Bake for 45-60 minutes or until toothpick or other tester comes out clean when inserted into the center
     of the loaf.
10. Let bread cool for at least 20 minutes before serving.

When I make mine - I will take pictures!

Caledon Farmer's Market

So I got to the Farmer's Market..
Bert indeed did still have Lamb Spiedini - $1 each.  I got 25 - good for tomorrow night' s barbecue with the neighbours!

Biscotti Shoppe was there and I got 4 lemoncello biscotti - perfect for my tea!  They are organic and made with spelt flour - so I can finally enjoy! www.thebiscottishoppe.ca/  I have to say - the very best.

I wandered and saw the most gorgeous items, stained glass - but in plates... absolutely stunning... but I had my budget - ( I can catch that later perhaps! - as long as Ian doesn't find out!)

There was a lovely woman selling organic produce, onions, large zucchini  (ZUCCHINI BREAD!)(****will make a post just for that) and the most massive kale... (YES I BOUGHT KALE.... the boys will kill me!)   However it is for the guests tomorrow - Kale chips...

Got the Lamb, wandered still to the other side, discovered a lovely woman selling mushrooms - what a selection!  Got them in a small quantity as my son Jordan hates mushrooms - but he has learned to eat them on the rare occasions that I make them. 

On to the pastry and tart man - they were to die for - who ever sees 3 KINDS OF BUTTER TARTS?  I have a dear friend who lives in Minnesota - and whenever he comes to Canada - one of the first things he looks for are butter tarts!  YOU CAN'T BUY THEM IN THE U.S.!!  When he comes up next year - I will get him a nice little supply.....  I bought 2 for my boys - but I alas I can't eat them as they are wheat.  I asked if they ever considered spelt... this delightful man - said he could look into it!  Imagine butter tarts that I can eat?  Tarts period that I could eat - I DOOOOO miss them. 

If there are more of you out - there - ask him!  If there is a market - he would do it I am sure!  I wonder what other flour could be used??  Gluten free..... hmmmm... maybe that gram flour....damn those chickpeas again!

Green Peppers, the fabulous dried sausages...

What lovely stroll through a wonderful group of local vendors!

Get out there and support them!

Paprika Beef with Cabbage

Even though I joined the CSA (Whole Village Farms) they ARE located in ALTON (which is Caledon) and they drive the produce to Bolton, for the 8 families (I believe) that have signed up on Tuesdays 4:30 - 6:00 pm - which reduces our gas consumption and emissions, in essence reducing our carbon footprint.
Today the Bolton Farmer's Market is open from 3 - 7 pm, and I have been told that I have to get there early to get my hands on Bert's Lamb Spaducci at a buck each.... believe me - even if you don't like lamb... these will make you look at it again.

I will be heading up that way - and I have heard that a new farmer will be established selling organic produce!

Make it part of your habit to stop by and get SOMETHING each week. This market will grow and could become comparable to larger ones around - IF we support it and GO!

Having said that, I also shop at Zehrs  (Part of the Loblaws group of families for those of you who live in the GTA!) as there are the most amazing Presidents Choice items to enjoy.

I picked up a bottle of President's Choice Smoked Paprika Marinade.

I also found in my freezer - beef rib finger meat boneless...  Zehrs had them on sale a while back - and typical me - when there is a deal - I GRAB them!  YOU should use - Stewing Beef...

I have 2 cabbages and onions left....

Paprika Beef with Cabbage

PAPRIKA BEEF with CABBAGE

• 2 small cabbage heads- chopped or shredded
• 3 pounds stewing beef
• 2 onions diced
• 3/4 large tub of plain yogurt
• 1 bottle President's Choice Smoked Paprika Marinade

Cut up the beef into chunks - brown in a skillet to remove as much fat as possible. Chop the 2 onions and add them - cook over medium high heat - to cook off fat.  I then strained it into a pot to remove excess fat.  Put back into skillet and keep cooking with onion and add 1/3 bottle of the Smoked Paprika, about 10 minutes.

Chop up Cabbage into strips... place one cabbage in the bottom of your crock pot ( I have a large one) then place your beef from the skillet on top - and place the last cabbage chopped on top.  Add small amount of water and the rest of the marinade -  turn on crock pot - high for 4 hours.

Just before serving - pour in 1 cup of yogurt and blend.

( I had to use it as I made my husband go to the store yesterday for the Lamb and Spinach recipe... need to use the rest!  NO WASTE!)

Chickpeas

Picture of Last Nights Dinner
Lamb with Spinach  - I need to remember to post those!
Ok for those of you going - EEWWW what are those brown things?  They are chickpeas! 
Chick Peas are one of the oldest cultivated vegetables grown! Remains have been found that are 7,500 YEARS OLD! - maybe children back then didn't eat them either - :)
It would appear that they originated in the Middle East - and as trade expanded the chick pea became more well known.  It became used throughout Europe, the Middle East and Indo Asia.  Having high levels of protein, fibre, phosphorus, calcium, magnesium, iron and zinc, this tiny bean is a wonder!

In Spain they became known as Garbanzo Beans, and the French called them "chiche" - which the English translated to "Chich" (Located in a dictionary dated 1388) -  Chich pea - over time evolved to Chick pea.

The two main types are "Desi" which are mostly produced in India and called Bengal Gram or Kala Chana (Various names throughout the different areas)   - are smaller with a brown skin. Desi chickpeas have a much higher fibre content - making them more suitable for those who have blood sugar issues. They are very predominate in Indian cooking as a substantial percentage of the population are vegetarian, and rely on various beans and legumes for their protein.  Hence the amazing variety of "Dal" dishes.

Kabuli are the white ones that we are more familiar with.

I happened to locate them in the No-Frills down at Kipling and Albion..  I go there the first Saturday of each month, to work with Youth without Shelter - a fabulous place that helps homeless youth find their legs and make a life for themselves.  So whenever I am there, I ALWAYS swing by the No Frills to see what is there.  This store carries an amazing variety of dried beans and other international items.  The stock rotates all the time, and I am constantly amazed by the treasures that I find!

Hence my bag of dried Bengal Gram.  I was gazing in AWE at all the bean varieties that they have - and a lovely woman (Indo-Asian) explained to me that the brown ones were especially tasty! She also said that they can be sprouted and make an awesome crunchy snack when done.

Upon looking into these amazing beans more I discovered that the Germans in the late 1700's would roast and grind them as a coffee substitute. They also did this again during World War I.

Through out India and Pakistan - they are ground up to make flour, and used.   Many years ago - the very best Roti that I had was made with Chick Pea (GRAM FLOUR)  flour, so a great alternative for those who are gluten intolerant!

Gram flour when mixed with equal parts water - can be used as an Egg Subsitute for Vegans.  I read that if you take parboiled potatoes and roll them in the flour - then roast - they become golden and crispy!

SOOO are you still saying EWWW?  Or are you wanting to get your own?

Lamb with Spinach Recipe

Fot those of you who did NOT sign up for a CSA share - never fear - because there are Farmers Market's throughout Caledon selling locally grown produce AND other nifty items  (Cheese, Honey, Meats, Breads, Biscotti, Art, Jewelry....

Caledon Farmers' Market
Bolton, Ontario - Thurs 3 - 7 pm
Albion Bolton Community Centre, 150 Queen St. South.

Inglewood Farmer's Market
Inglewood - Wed  3:30 - 7 pm
Inglewood General Store, 15596 McLaughlin Road.

1 pound of Basil Leaves
Various Fresh herbs
(Sage, Thyme, Oregano)
2 heads of Cabbage
2 lots of beets
1 large bag of Spinach
Green Peas in the pod
2 bags of Swiss Chard
Onions
Garlic
2 Summer Squash ( Looks to me like Zucchini?)
2 cucumbers.



SOOO.. I had some peas left over from last week, and a Kohlrabi...


LAMB, with SPINACH

1 pound ground lamb
2 tbsp Extra Virgin Olive Oil
2 onions - chopped
2 bulbs garlic
Kohlrabi - chopped into chunks
all the peas Chopped into chunks - shell and all
1 head of Cauliflower roughly chopped
1 small yellow pepper (had on in my frig) sliced into strips
1 pound of spinach leaves - stems removed
2 cans Chickpeas rinsed  ( I precook mine from dried - to avoid salt)
5 tbsp Plain Yogurt
1 tsp Garam Masala
1 tsp fresh grated Ginger
1 tsp Coriander
1 tsp Cumin
1/4 tsp Black Pepper
1/4 tsp Salt
1 tsp Cayenne
1 tsp Ground Cloves


Pour Olive Oil into Large skillet - and heat.  Place in Lamb and allow to cook.  Add Onions, and garlic and spices and chickpeas (TIP - if you take a small little dish - you can premix the spices and then dump them in).

Allow to Lamb to gently cook through over medium heat.  Add all choped vegetables (Except Spinach and Peas) and mix into the meat mixture.  When everything coated and looking soft, add the spinach and cover skillet.  Allow the spinach to wilt, and then mix together. Add the chopped peas and the yogurt and blend together for a creamy mixture.  Let simmer on low heat for about 30 minutes.  Serve.  FABULOUS!

Week 4 - The Share is getting larger!

What a selection this week!

I have to say that one of the things that I like most about being a part of a CSA - is the simple fact that I am FORCED to eat vegetables every day for the week - because there is more coming in 7 days! If I was going shopping - I might not choose as much for the week - as the eyes have a hard time understanding what the body requires....

The variety and selection is exciting.  Canada's Food Guide recommends 5 - 10 servings of fruits and vegetables each day.  (Children 4 - 8 =  5 Servings,  Teens = 7 - 8 servings,  Adults - 9 -10)  It is important to note that MEN - are supposed to have one serving more each day than women ....

WHAT IS A SERVING?

Fresh, frozen or canned vegetables

125 mL (½ cup)

Leafy vegetables
250 mL (1 cup)


There is certainly enough vegetables in this share - that each of my family members get their required daily amount! 

Lucky for me, my boys love vegetables, and have been voracious eaters of them.  Mind you, it has taken work over the years, and I have spent many, many years looking for unique ways to prepare them - without hiding them.  I feel it is important that children learn to EAT vegetables.  Hiding them - doesn't teach them to respect the nutrient value and benefits of them.  Teaching your children to make healthy food choices - and understanding the concept of feeding the machine.... take a long tme and some out of the box thinking.  It is also important to note - that we need to set the standard.  If we don't eat them - our kids won't!  

This week we received

2 bunches green onions
2 bunches purple carrots
1 pound mixed baby greens
2 bunches Hakurei Turnips ( I looked at the list this week to remember)
2 pounds turnips
8 oz garlic
1 cucumber
2 kohlrabi
2 small cabbages
2 bunches of Kale

Hakurei Turnips Recipe

I chopped up with green onion and the greens, add garlic, 1 bunch carrots and carrot tops.  Saute them in a large Skillet, with water.  Add 2 tbsp each cumin, tumeric, coriander, and salt and pepper to taste.  Add crushed chili peppers to taste. COver and cook over medium heat to soften all vegetables. (You can add coconut milk to this if you wish - to make the sauce creamer - and sweeter - your choice)

2 cup of red lentils in separate pot - and 4 cups of water.  Cook unti soft (Does not take long - about the same time as the turnips need to soften. - about 6 minutes)

Pour the lentils, into the vegtables mix and mix together.  

You have just made a fabulous Dal Recipe....


Cabbage, Kohlrabi and Carrot Coleslaw

The Cabbage, and Kohlrabi with purple carrots - can be chopped up finely and made into a fabulous coleslaw -

Shred or grate all vegetables
Red Delicious Apple - cored, quarterly and thinly sliced.
1 cup dried cranberries
1 cup pecan halves

Dressing:

•2 tablespoons red wine vinegar or balsamic vinegar

•1 tablespoon apple cider vinegar
•1 tablespoon honey
•1 tablespoon spicy or Creole mustard
•1/4 cup extra virgin olive oil

Toss together!  Fabulous!


KALE and TURNIPS

WHITE BEAN AND KALE SOUP

http://www.canadianliving.com/food/white_bean_and_kale_soup.php

Canadian Living has a fabulous White Bean and Kale Soup - it calls for rutabaga - which can be substituted for the turnip.

Ingredients

2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
1oniononions, chopped
2cloves garlic, minced
1/2cup cup(125 mL) (125 mL) chopped fresh parsley
1-1/2tsp tsp(7 mL) (7 mL) ground coriander
1 tsp(5 mL) (5 mL) ground cumin
1/2 tsp(2 mL) (2 mL) pepper
8cups cups(2 L) (2 L) vegetable stock
2 cans (19 oz/540 mL) cans (19 oz/540 mL)navy or white kidney beankidney beans, drained and rinsed
2 cups (500 mL) (500 mL) diced potato
2 cups (500 mL) (500 mL) diced rutabaga
1tsp(5 mL) (5 mL) salt
6 cups(1.5 L) (1.5 L) shredded deveined kale or spinach

Preparation:

In Dutch oven, heat half of the oil over medium heat; add onion, garlic, parsley, coriander, cumin and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add stock, 2 cups (500 mL) water, beans, potato, rutabaga and salt ; bring to boil. Reduce heat; cover and simmer until vegetables are almost tender, about 15 minutes.

Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes). (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Drizzle with remaining oil


CUCUMBER

Fabulous snack I discovered in Mexico many years ago.
Cut Cucumber into Slices about 1/4 inch thick.
Pipe Cream Cheese on top in a pillared blob
Garnish with a raisin...  OR smoked salmon... GREAT CARB FREE SNACK!

FABULOUS

Also taste amazing with Avocado and mayonaise in a sandwhich...

 
 
 
 
 
 
Have an amazing day!

CSA, Farmer's Market, Grocery Store - WHOLE COMMUNITY

Someone asked me today - what brought me to thinking about CSA vegetables,  and where do I sit with Farmer's Markets and Grocery Stores.

It is not until someone asks you that question that you realize that the general public doesn't know what goes on inside my head.  (EVEN though anyone who knows me - knows that I never stop talking - so they MUST know what goes on....)

Here is the thing - I truly do not advocate for CSA over Farmer's Market - over Grocery stores. 

I believe in supporting local businesses, and truly believe that we as a group need to support eating locally.  Easier said than done.

Whole Village was actually at the Caledon Farmer's Market ( Bolton, ON - Thursdays 4 - 8pm - Mid June - to End of October) for the summer of 2009.  

I was so THRILLED that Bolton was finally hosting a Farmer's Market last yea r- that I ensured that I went EVERY SINGLE week - and regardless - ENSURED that I BOUGHT SOMETHING every single week.  I told everyone that I could think of  to GO to the Farmer's Market.  It everyone supported it - then the farmers, and businesses - would WANT to ensure that they continue to participate. 

The reality for these vendors is this:

it costs them time and money to get there...

If it is not a worthy investment of this time and money - they will not continue to come.  Everyone needs an income to support their lives, families etc. 

It is imperative that our community support these vendors.   Whole Village is located in Alton, which is a good 40 minute drive one way to Bolton.  It has to be worth the investment of gas, vehicle maintenance, and manpower - to harvest produce - pack it up and bring it down each week to sell in Bolton.  Sadly this was not the case last year. 

I decided to support them - by purchasing a large share for my family.  Imagine if we had a waiting list of families for WHOLE VILLAGE from Bolton, to purchase shares, and demand for their produce that they would have to expand to double their growth - and were able to financially sustain the cost of bringing their items to the farmers market as well!!!  THAT would be IDEAL!   The more people that support and buy - the better chance of this.

I STILL GO TO THE FARMER"S MARKET!    I would not miss it for the world! 

There are many items at the Farmer's Market that I can't get at Whole Village.  Local honey, Meats, Cheeses, mushrooms, breads, SPELT biscotti (THE BEST as far as I am concerned)  and unique one of a kind  local crafts and artwork.

Now expand that to include  local grocery stores.  Garden Foods for example.  Piero and Rose Carbone take great pride in what they serve to the community.  Rose, once told me that she wanted to be the Berry Capital - (Sorry - if I got the wording wrong Rose...!)  for Caledon.  They send someone to the Ontario Food Terminal EVERY SINGLE DAY _ to bring fresh local produce and as close to local as will allow back to us.  The produce that I buy from there - is so fresh, that it will last a long time in my frig. 

I have an iron deficiency, that requires constant monitoring.  It is vital that I ensure excellent intake of Vitamin C - to ensure that Iron I take is properly absorbed. 

RED PEPPERS have a HIGHER VITAMIN C LEVEL THAN ORANGES! 

I eat a lot of peppers - not available at the Whole Village (YET) or at the Farmer's Market.  SO I buy them at Garden Foods. Not to mention, Garden Foods, is a huge supporter of our community , for events and local non-profits, so it is even more important to support them as well!

I guess the point is - ... one does not need to support one over the other, but if you take the time - you can ensure that everyone has the support of us all... it just takes a little thought, and a mindfulness to support a healthy community.

Week 3 - Pickup

Ok so here is Week 3..

1. Beautiful Bok Choy (Save that for later in the week)
   
2. Swiss Chard (has yellow stalks)
3. Turnips (The variety has a really cool name - but I can't remember)
4. Beets
5. Green Onions
6. Garlic Scapes (This is the last week for them)
7. Leaf Lettuce
   
8. Carrots
   

Interesting fact I learned about Carrots yesterday in the Clean Eating Magazine July /August 2010  - page 18 called:

Cook Whole - Chop Later

" It turns out that cooking carrots whole may be the way to go.A recent study at the United Kingdom's Newcastle University demonstrated that chopping carrots before you cook them increases the surface area that is exposed as well as the amount of nutrients that can leach out into the water.

Subsequently this leads to the loss of naturally occurring sugars (Which make carrots so tasty), vitamin C, and important compounds such as falcarinol, which has been touted for its potential anti-cancer properties. Lead researcher Kirsten Brandt, PhD, confirms that these findings may apply to other vegetables that have a similar shapr to carrots - such as beets, but won't make a difference when it comes to veggies such as broccoli nd spinach."   http://www.cleaneatingmag.com/minisite/ce_index.htm

OK SOOO having read that - we can now know that the best way to cook our beets, turnips, carrots - is whole and chop later.

OK so recipes:

CARROT TOPS:

 

Carrot Tops - as you know if you have been reading this - perfect for scrambled eggs.... I took off 4 inches of the top of all my carrots (Now they FIT in the frig drawer!  AND I have them in plastic bags - ALREADY A HUGE DIFFERENCE!!!)

SCRAMBLED EGGS:

Chopped it up with 2 green onions, 2 garlic scapes,  3 ducks eggs

(OH - I also get my eggs from a local farmer - and my boys prefer DUCK eggs!)  and grated Fruiliano cheese.... scrambled together - and served on a plate ..... boys liked it!

Carrot Roots:

DID YOU KNOW:  Carrots originated in the Middle East  and the Far East as early as 1000 years ago AND they were purple? They were also not straight  - they were more bulbous. The Dutch created hybrids which were orange and sweeter and straighter.  NOW that is the common version that we see! 

Carrot Soup with North African Spices

http://www.astray.com/recipes/?show=Carrot%20soup%20with%20north%20african%20spices

  

BEETS

**BIG TIP - if you cut the leaves off - you can keep the roots longer as the roots keep the greens moist.

So make the leaf recipes FIRST - then use the Root later in the week! Same with Turnips.

Recipe number one will be with the greens, which are rich in chlorophyll.They are bitter -but they have more nutritional value than the roots!

NOTE: High in Vitamin A - excellent for Rheumatoid Arthritis, and great for the lungs, as they are very high in Vitamin A - as are Swiss Chard, and Turnip Tops!  We are all going to be breathing and loose this week!

Due to the number of Recipes that I will find - I will just post the link - otherwise this will be WAY to friggin long - and no one will keep reading... I have another client that I have to remind "SCROLL DOWN"  and if she ever sees this blog - she will know that message was for her!

Beet Greens Recipe  http://simplyrecipes.com/recipes/beet_greens/

Roasted Beet and Goat Cheese Salad with Sherry-Walnut Vinaigrette - for the Roots

 

Especially good for those who signed up for the greens (Next year for us for sure!) But I don't want to take all my business away from Piero and Rose at Garden Foods in Bolton!  http://www.wholefoodsmarket.com/recipes/657

 TURNIPS

Turnips are the same as Beets - use the tops first, and then you can use the roots later. Turnips are considered a super diet food - with very few calories, and loads of nutrition.  The green have high levesl of Vitamin K, A and C -

 
NOTE: if you have kidney or gallbladder issues - these green have measurable levels of oxalates, so you might want to avoid them.
 
 
 
 
 
 
No Picture - But Pasta with Turnip Greens - http://www.ifood.tv/recipe/pasta-with-turnip-tops

African Turnip Greens, Cajun Turnip Greens and Vegetarian Geens:  (LOOK AMAZING)
www.traditional-food.com/african/recipes/spicy-okra-and-turnip-greens.html

Turnip Roots:  Apple and Turnip Casserole 
http://www.canadianliving.com/reader-recipe/apple_amp__turnip_casserole.php

North Indian Turnips
http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpv10.tdf?0

Gingery Turnips
http://www.foodreference.com/html/turnips-ginger-t109.html

OR Turnips and Turnip Greens together
Turnip and Turnip Greens Bhaji (Dry Curry)

http://www.mamtaskitchen.com/recipe_display.php?id=13182


Swiss Chard:

 Broiled Molasses Chicken with Sauted Swiss Chard

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1658209

Stuffed Swiss Chard Leaves

http://www.ifood.tv/recipe/stuffed-chard-or-grape-leaves

Zucchine Stuffed Swiss Chard

http://www.ifood.tv/recipe/chard_stuffed_zucchini

Swiss Chard with Mushrooms

http://www.canadianliving.com/food/swiss_chard_with_mushrooms.php


That should keep you busy!

GARLIC SCAPES

Just in case you don't know WHAT to do with the pounds of garlic scapes that you have now...
You can make PESTO

Garlic Scape Pesto

• 1 cup grated Parmesan cheese
• 3 Tbsp. fresh lime or lemon juice
• 1/4 lb. scapes
• 1/2 cup olive oil
• Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

BOK CHOY

Baby Bok Choy Recipe

http://www.houseandhome.com/food/recipes/baby-bok-choy-recipe

Apple, Blueberry Bok Choy Recipe

Ok - I know it sounds weird - but remember that Bok Choy does not have much flavour of its own.

http://www.ifood.tv/recipe/apple-blueberry-bok-choy-salad

WHEW - ok I think that about covers it - HOPEFULLY - I am sure you can figure out the lettuce and green onions!
Happy cooking!

Keep them in plastic bags.... HUGE difference - NO WILTING