GETTING THE FARM TO THE TABLE
I am working with The Cooking Fairy, based in Greenwich, CT to bring you some weekly recipes that you can use with your weekly produce from me. Joanna Wallis, aka The Cooking Fairy, provides Personal Chef Services. She has also promised to try and come up with ideas for getting kids to eat their veggies too - try this week’s Strawberry Zuchinni Bread! All the photos of the food are hers (so you know the recipe is tried and tasted)!
I am working with The Cooking Fairy, based in Greenwich, CT to bring you some weekly recipes that you can use with your weekly produce from me. Joanna Wallis, aka The Cooking Fairy, provides Personal Chef Services. She has also promised to try and come up with ideas for getting kids to eat their veggies too - try this week’s Strawberry Zuchinni Bread! All the photos of the food are hers (so you know the recipe is tried and tasted)!
If you ever want to consider dinner ‘done’, Joanna will come to your home and shop and cook for you on a weekly basis, filling your fridge with home prepared goodies. For Red Clover Farm patrons, she will happily use your CSA box and prepare food for you in the same way, leaving your fridge stocked. Her focus is seasonal and healthy and she also offers dinner parties. You can find more information at http://www.thefairycook.com/
RECIPES FOR WEEK OF 10 JULY
This week on the farm....assorted lettuce, fava beans, peas, thyme, oregano, parsley, peppermint, spearmint, wintergreen, sage,chives, zucchini, yellow squash, bok choy, arugula, kale, katsoi, cauliflower leaves, celery tops,strawberries
Email Kim/me with your recipe comments!
CELERY LEAF PESTO Yields 2-3 cups pesto
4 cups celery leaves
1/3 cup raw almonds
3/4 cup extra virgin olive oil
2 cloves garlic, chopped
1/3 cup grated Parmigiano Reggiano
1 tsp Kosher salt
Combine all ingredients in a food processor. Serve with pasta or potatoes. Add chicken/fish to your dish as desired.
To freeze: store in small cartons or ice cube trays. Pesto will defrost and refreeze quite safely. Let us know how you like this pesto instead of the usual favorites!!
PEAS, PEAS, PEAS...PLEASE!!
One for the kids - to both prepare and enjoy! But this is so very good, you’ll be dishing it up for grown ups too. Children love to snap peas and Kim’s peas are simply amazing!
PEA & TARRAGON BUTTER
1/3 cup peas, blanched and cooled
11/2 tsp chopped tarragon
1/4 tsp salt
1 stick softened unsalted butter
Combine all ingredients. Add to pasta with a handful of crumbled goat cheese. Add black pepper. It’sseriously good! And yes, my children loved it - all three! A miracle.
ROASTED CAULIFLOWER LEAVES
Not all leaves are edible! Take rhubarb for example - a big no, no! However, you’re getting cauliflowerleaves this week and yes, they are edible! Roasted with garlic and some seasonings, they make a greatside next to grilled fish, pork, chicken or red meat.
Preheat oven to 400F
Wash and rinse your cauliflower leaves. Chop your leaves and any cauliflower into generous bite size portions. Chop 2-3 cloves of garlic, 1 tbsp of soy sauce, 2 sliced scallions and combine with 1tbsp of sesame oil and 1 tbsp of olive oil. Lay on a baking tray lined with parchment paper and roast for 20 mins/until just browned around the edges.
STRAWBERRY SALAD WITH CANDIED ALMONDS AND GOAT CHEESE 8 servings
Dressing1/4 cup vegetable oil
2 tbsp raspberry vinegar
1 tbsp Worcestershire sauce
2 tsp poppy seeds
2 scallions
1/2 tsp salt
Sugared Almond
1/2 cup whole almonds
1/4 cup granulated sugar
2 tsp water
Salad
large bunch of red/green leaf lettuce
2 cups strawberries
Combine dressing ingredients well. Place almonds, sugar and water in a small frying pan and stir until sugar melts and is golden brown coating all the nuts with an even golden color. Turn out onto parchment paper and let cool. Chop when cooled. Wash lettuce and spin or dry well. Combine almonds, lettuce and strawberries and toss with dressing. Sprinkle goat cheese over top and serve.
This week at the market: red leaf lettuce, green leaf lettuce, bibb lettuce, romaine, oregano, parsley, basil, peppermint,wintergreen, spearmint, tarragon, yellow squash, zucchini, fava beans, peas, sugar snap peas.
STRAWBERRY ZUCCHINI BREAD
A kid favorite! Perfect for snack on the go, summer picnics or just breakfast. This yummy bread
freezes well too.
1/2 cup walnut pieces
2 cups all purpose unbleached flour
1/2 tsp each baking powder and baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter
3/4 granulated sugar
1 tsp vanilla extract
1/2 cup plain low fat yogurt/buttermilk
1 cup fresh strawberries, coarsely chopped
2 cups grated zucchini
Preheat oven to 350 degrees
Spray a 9x5x3 inch loaf plan with non stick spray and set aside.
Place the walnut pieces on a baking tray and toast in oven for about 5 minutes until brown and
fragrant. Set aside to cool.
In a medium bowl whisk the flour, baking powder, salt and cinnamon until well combined.
Beat the butter and sugar until light and fluffy. Add the eggs to the butter mixture, beating well
after each addition.
Add one third of the flour mixture, beat and then add half the yogurt. Alternate adding the flour
mixture and yoghurt until all combined.
Fold in the strawberries, walnuts and zucchini.
Scrape the batter into the prepared pan and bake for 50-60 minutes until a wooden toothpick
inserted into the center comes out clean.
freezes well too.
1/2 cup walnut pieces
2 cups all purpose unbleached flour
1/2 tsp each baking powder and baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter
3/4 granulated sugar
1 tsp vanilla extract
1/2 cup plain low fat yogurt/buttermilk
1 cup fresh strawberries, coarsely chopped
2 cups grated zucchini
Preheat oven to 350 degrees
Spray a 9x5x3 inch loaf plan with non stick spray and set aside.
Place the walnut pieces on a baking tray and toast in oven for about 5 minutes until brown and
fragrant. Set aside to cool.
In a medium bowl whisk the flour, baking powder, salt and cinnamon until well combined.
Beat the butter and sugar until light and fluffy. Add the eggs to the butter mixture, beating well
after each addition.
Add one third of the flour mixture, beat and then add half the yogurt. Alternate adding the flour
mixture and yoghurt until all combined.
Fold in the strawberries, walnuts and zucchini.
Scrape the batter into the prepared pan and bake for 50-60 minutes until a wooden toothpick
inserted into the center comes out clean.
SQUASH RIBBON SALAD WITH GOAT CHEESE8 servings
2-3 yellow squash
2-3 zucchini
6 tbsp white wine vinegar
1/2 cup extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
1/2 cup julienned mint
1/4 cup julienned basil
2 tbsp minced chives
6 ounces fresh goat cheese (I prefer Boucheron)
1/4 cup pine nuts, lightly toasted
Using a vegetable peeler, peel large wide ribbons from the zucchini and squash and place in a
large mixing bowl.
Combine the vinegar, olive oil. salt and pepper. Add the herbs and goat cheese and gently toss.
Sprinkle with the pine nuts and serve. You can prepare in advance as this will hold well for up to
2 hours.
2-3 yellow squash
2-3 zucchini
6 tbsp white wine vinegar
1/2 cup extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
1/2 cup julienned mint
1/4 cup julienned basil
2 tbsp minced chives
6 ounces fresh goat cheese (I prefer Boucheron)
1/4 cup pine nuts, lightly toasted
Using a vegetable peeler, peel large wide ribbons from the zucchini and squash and place in a
large mixing bowl.
Combine the vinegar, olive oil. salt and pepper. Add the herbs and goat cheese and gently toss.
Sprinkle with the pine nuts and serve. You can prepare in advance as this will hold well for up to
2 hours.
HERB BUTTER
Great for coating roasted vegetables (including yellow and green squash), new potatoes, grilled
lamb or chicken. Dinner can be delicious in seconds!
3/4 cup softened unsalted butter
3 tbsp chopped fresh tarragon
3 tbsp chopped fresh mint
4 tsp tarragon/champagne/white wine vinegar
2tsp coarse kosher salt
Blend all ingredients. Store in refrigerator for up to 4 days and serve generously with veggies,
potatoes, chicken, fish and lamb! Yum!
