Wednesday, April 24, 2013
Saturday, April 13, 2013
I should post this email from time to time, so that newcomers to our CSA won't miss out. Leafy Green Storage is a huge issue. As organic farmers, we know we can't rely on chemical preservatives or fungicides to keep your leafy greens fresh and tasty during the week. So proper storage is critical. A new subscriber said that she'd googled a recomendation to put leafy greens in a paper bag with a paper towel inside, and I have to say I think that is pretty much going to guarantee a poor outcome. Frankly, other than stomping on them first, I can't think of a worse plan for storing fragile leafy greens.
Thursday, April 11, 2013
- 1 tablespoons olive oil
- 3 1/4 cups thinly sliced leeks
- 1 medium russet potato, peeled, cut into 1/2-inch cubes
- 2 cups(or more) low-salt chicken broth or vegetable broth
- 3 tablespoons coarsely chopped fresh fennel, divided
- 1/4teaspoon(or more) freshly grated nutmeg
- Fine sea salt
- 1/8 cup plain nonfat yogurt
- 1 tablespoon very thinly sliced lemon peel (yellow part only)
- Small fresh fennel sprigs (for garnish)
- Heat olive oil in heavy large pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown). Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes.
- Working in batches, puree soup with 2 tablespoons fennel and nutmeg in blender until very smooth. Transfer to large bowl. Season to taste with sea salt and freshly ground black pepper. Cover and chill. DO AHEADCan be made 1 day ahead. Keep chilled.
- Whisk yogurt, lemon peel, and remaining 1 tablespoon fennel in small bowl. Season to taste with sea salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Use small bowl mixture as a garnish, dollop into each serving bowl when setting your table.
|Actual sweet potatoes on the left, African yams on the right.|
Sweet potatoes are packed with vitamin A; one medium sized tuber has nearly eight times an adult's needs. Additionally, the sweet contains considerable amounts of anti-inflammatory compounds which can be very important to people with IBS, arthritis, gout and other inflammation-related diseases and the tuber also has a very low glycemic index which is thought to be a benefit for those dealing with diabetes.
If they weren't so darn good, maybe we could see not adding them to our diets on a regular basis, but happily, these gems are quite tasty, and deserve to be grown and served more frequently than during the winter holidays!
2 medium cooked yams (I throw them in the oven when I'm cooking something else, and then have them at the ready when I want to use them for this or another quick recipe. They can also be easily microwaved)
3 cups vanilla yogurt
1 cup milk
2 cups crushed ice
1 teaspoon honey
1/4 teaspoon nutmeg
1/4 teaspoon cinammon
1 ripe banana
Blend until smooth. Serves 8.
Tuesday, April 2, 2013
|kumquats and honey|
|Young leafy fennel and butter|
I steamed my Basmati in a rice cooker, and then let sit until needed. Add a handful of your baby spinach if you like to your fennel, turn heat back on if you choose to add spinach, and saute until the spinach is wilted, no more than a minute. Finally, wisk the three pans together; kumquats, fennel and rice add salt to taste; serve immediately or chill and serve as a rice salad.