Grilled Okra

Okra was a hot topic this past Saturday at Peachtree Farmers Market. Certain people just can't get enough of it and have hundreds of ways to prepare it; others shared horror stories of terrible okra recipes. Everyone seems to love fried okra, but few people want to go through the hassle or calorie binge. Stewed okra with tomatoes, served with white rice and hot sauce, is a classic. A few people told me about brushing whole okra with some oil/butter and seasoning and then putting it under the broiler. My favorite shared recipe, especially for these hot summer months, is grilled okra. This is super easy and delicious. Highly, highly recommended...check it out!

Ingredients:
1/2 lb. okra, cleaned
2 TBSP olive oil (substitute butter or mix together, if desired)
2 TSP lemon juice
¼ tsp of cayenne pepper
½ tsp of fresh ground pepper
½ tsp of coarse salt
skewers (soaked in water if using wood)

Directions:
Trim okra stems without cutting into the pod. Whisk together olive oil and seasonings and toss with okra to coat. Skewer the okra (make it look like a ladder) to make it easier to flip and less likely to fall through grill grates. Grill 2-3 minutes per side (longer for larger okra), until you've got some nice grill marks.

Let's get creative:
***I'm sure many different seasoning combinations would be great -- try a grill seasoning mix or come up with your own combination.
***Putting some cherry tomatoes in between the okra pods on the skewer would make for a tasty variation and colorful presentation.
***If you're feeling sinful or trying to please the little ones, serve this with some ranch dip on the side.

Easy Potato Leek Soup

Whenever you find yourself with potatoes and leeks, the next logical step is always potato leek soup! Here is an easy and delicious recipe that avoids cream and meat, for all you veggies and vegangelists out there. It may be simple but it packs flavor, especially when you use fresh, TaylOrganic ingredients. If you're looking for something richer, add some cream and/or butter. Soups are incredibly forgiving and improvisation is encouraged!

(Tip: the best way to clean leeks is to soak 'em in some water)

Ingredients:
1 lb. potatoes, diced 1 in. or smaller
~4 leeks, white and green parts, cleaned and sliced thin
1 qt water (you could substitute broth or add bouillon)
1 bay leaf
3 sprigs thyme, tied together
salt and pepper
optional: cream, butter, bacon
1 bunch chives (1/2 cup), sliced thin

Directions:
Place all ingredients, except chives, in a pot. Cook 20-30 minutes until potatoes are soft. Remove thyme and bay leaf. For smoother soup, add mixture to blender (make sure soup isn't too hot when you do this; if you have an immersion blender, this would be best). For chunkier soup, use a potato masher right in the pot until soup has reached desired consistency. Serve hot or cold in bowls with chives sprinkled on top. (The chives pack a bunch of flavor so don't forget 'em!)

Serve with a salad for a filling and healthful summertime meal.

Thai Basil, Gazpacho, and Peaches with Amaretti

Thai Basil Curry
Thai basil has stronger and spicier flavor than the common sweet basil, which makes it perfect to use for Thai curry dishes and soups. The purple flowers are edible as well. You can make this dish as a simple vegetable curry or add tofu or chicken to make a one dish meal. I like to serve it with brown rice. Feel free to vary the types of vegetables used in this dish.

Ingredients:
2 garlic cloves
1 tsp minced fresh ginger
1 small red chili, minced (optional)
1 Tbsp. canola oil
1 red pepper, sliced
1 small onion, sliced
1 medium zucchini, chopped
1/2 c. chopped green onion
1/2 c. coconut milk
1/2-1 tsp green curry paste (add to taste)
2 Tbsp, chopped cilantro
juice of 1 small lime
1/4 c. chopped Thai basil
1/2 lb. tofu** or chicken strips, cooked
Salt and pepper, to taste
Brown or white rice

Saute the garlic, ginger, and chili in the canola oil for ~2 minutes, until fragrant. Add the red pepper, onion, and zucchini; saute until tender ~5-7 minutes. Add the green onion and saute for another minute. Add the coconut milk, green curry paste, cilantro, lime juice, Thai basil, and cooked tofu or chicken; simmer for a few minutes and then season with salt and pepper. Serve over steamed rice.

** To cook the tofu (extra firm tofu recommended), drain off the liquid and slice into strips. Dust the strips with cornstarch and saute in canola oil until lightly browned on each side.

Here is another recipe idea for using Thai Basil from Epicurious.com
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil



Heirloom Tomato Gazpacho
This is great cool soup for hot summer days and is especially wonderful to make with fresh heirloom tomatoes. The skins of heirloom tomatoes are usually very thin, so I don't bother to peel them. The smoked paprika is a common ingredient in Spanish cooking and gives the soup a special taste.

Ingredients:
~2 lbs. Heirloom Tomatoes, chopped
1 small cucumber; peeled, seeded, and chopped
1 yellow or red bell pepper, chopped
1/3 c. chopped red onions, chopped
1 tsp minced garlic
2 tsp. Sherry vinegar or red wine vinegar
1/2 tsp. Pimenton, smoked paprika (optional)
Salt and pepper, to taste

To make a garnish for the soup: finely chop a combination of the tomatoes, cucumbers, bell pepper, and red onion into small dice; set aside. Blend all of the ingredients until smooth and season with salt and pepper. Refrigerate the soup for about 2 hours to let the flavors blend and serve with the garnish.

Roasted Veggie Mix
I often like to roast of combination of vegetables to use dishes throughout the week. One of my favorites is a combination of garlic, onions, eggplant, zucchini/yellow squash, Sungold tomatoes, and bell peppers. I like to use the roasted vegetables for wrap or pita sandwiches, a filling for crepes with herb goat cheese, vegetable lasagna, and omelettes.

I simply chopped all of the vegetables and mix them together with ~2 Tbsp olive oil. I spread them out on a large sheet pan lined with Aluminum foil and roast in a 400F oven for 30-40 minutes, stirring the mixture every ~10-15 minutes to ensure even browning. Season with salt and pepper to taste.

Peaches with Mascarpone and Amaretti
This recipe is very easy to make and delicious. It pairs fresh peaches with Italian mascarpone cheese and crushed Amaretti cookies. Gingersnap cookies could be substituted for the Amaretti.

Ingredients:
Peaches
Butter
Brown Sugar
Mascarpone Cheese
Amaretti Cookies

Preheat broiler. Slice the peaches in half and remove the pit. Sprinkle the top of each peach half with brown sugar and top with a pat of butter. Broil until the brown sugar is melted. Top with Mascarpone cheere and crushed Amaretti cookies.

Chinese Red Noodle Beans and Zucchini

Chinese Red Noodle Beans
Some members may have received Chinese Red Noodle Beans in their box this week. They are also known as Chinese Long Beans or Yard Long Beans. They come in red and green varieties.
Here are some links to recipes using the beans:

Spicy Stir-Fried Chinese Long Beans with Peanuts

Chinese Long Beans with Cracked Black Pepper

Spicy Long Bean Beef Stir Fry


Greek-Style Orzo Pasta Salad with Zucchini and Tomatoes

Orzo is a rice shaped pasta commonly used in Greek cooking. You can also make this dish with couscous instead. This dish can be served either chilled or at room temperature.

Ingredients:
1 cup uncooked orzo pasta
1 1/3 cups diced zucchini
1/4 cup diced red onion
1 cup diced tomato
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 tablespoon olive oil
2 teaspoons minced fresh mint (optional)
1/3 cup crumbled feta cheese
2 tablespoons chopped pitted Kalamata olives
Salt and Pepper to taste

Cook orzo according to package directions. Drain well and let cool to room temperature. Saute zucchini in 1 Tbsp of olive oil until slightly tender. Combine cooked orzo, zucchini, tomatoes and onion in a large bowl; toss well. Combine parsley, lemon juice, basil, 1 Tbsp olive oil, and mint together; stir well with a whisk. Stir into orzo mixture; add feta cheese and olives, tossing gently to coat. Add salt and pepper to taste.

Spaghetti with Fresh Tomatoes and Zucchini
This is a simple sauce for pasta that uses fresh tomatoes and zucchini. The cooking time for this sauce is relatively short since the ingredients are very fresh.

Ingredients:
8 ounces spaghetti or linguine
2 Tbsp olive oil
3 garlic cloves, minced
1/2 cup chopped onions
1 cup diced zucchini
1 pint cherry tomatoes (orange or red), halved
2 Tbsp chopped fresh basil leaves
4 oz fresh small mozzarella cheese balls, cut in half
1/4 c freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Saute the onion and garlic in the olive oil until golden brown ~5 minutes; add the zucchini and saute until slightly tender. Add the cherry tomatoes and saute for a few more minutes and then add the basil. Meanwhile, cook the pasta in a large pot of boiling salted water until "al dente" (tender but still firm to the bite), ~8 minutes. Drain the pasta and toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Sprinkle with Parmesan and season with salt and pepper.

Summer Squash

Here is a wonderful recipe from CSA member Melissa Moore:

Simple Summer Squash

3 to 4 summer squash (any variety), in a ½” dice

2 cloves garlic, minced

Handful (not packed) fresh basil, chopped fine

2-3 tbsp very good Extra Virgin Olive Oil (preferably fruity)

Salt to taste

In a sauté pan, heat the olive oil over medium high heat. Add the garlic and sauté until the aroma wafts (about 15 seconds or so). Add the diced summer squash. Sauté for 2 minutes and then stir the basil in. Salt to taste. Continue to sauté, stirring occasionally until all pieces are translucent and some pieces are slightly browned.

Daikon

Daikon Radishes

Although daikon radishes are actually members of the far-flung cabbage family, they look like overgrown white carrots and taste like mild radishes. Unchecked, daikon radishes have been known to weigh in at 50 pounds. Since daikon radishes are milder in flavor than regular radishes, they can be used like any other root vegetable in cooking.

Storage

If the greens are still attached, remove and refrigerate them in a plastic bag and use them within a week. Wrap the unwashed root in a separate plastic bag and place it in the refrigerator, where it will keep for up to two weeks.

Handling

There usually is no need to peel daikon radishes. Wash them thoroughly in cold running water to remove any lingering dirt. Slice, dice, chop, or grate the daikon according to the directions of your recipe.

Daikon with Tahini Dressing

This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Mix in some cooked shredded chicken and an extra 1/4 cup tahini, and you have a delicious, unique chicken salad. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).

Serves 4

4 inches daikon, cut into matchstick-sized strips

3/4 cup thinly sliced red radishes

1 medium carrot, grated (about 1/2 cup)

1/4 cup tahini

4 scallions, thinly sliced

1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)

1 tablespoon dry sherry or vermouth

dash salt

sugar

1/4 cup chopped almonds (optional)

1. Combine daikon, red radish, and carrots in a medium bowl.

2. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.

3. Toss the dressing with radishes until well combined. Garnish with almonds if desired.

Daikon in Plum Sauce

This fast and delightful recipe makes for a great introduction to the daikon. It’s sweet and savory with a pleasing texture, and the daikon’s distinct flavor shines through. Angelic Organics Kitchen.

Serves 3 to 4

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon cornstarch

2 tablespoons plum sauce

1 tablespoon minced scallion

3 tablespoons peanut oil

1 daikon, peeled, cut into matchstick-sized strips

2 tablespoons water

1. Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions.

2. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds.

3. Add the water and cover. Cook until the daikon is tender, 1 to 2 minutes.

4. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.

Stir-Fried Daikon

Simple, satisfying, and whipped up in minutes, this makes a great meal with teriyaki salmon and a bowl of rice. Angelic Organics Kitchen (adapted from From Asparagus to Zucchini).

Serves 4

2 tablespoons peanut oil

1/4 cup sliced scallions

1 medium daikon, thinly sliced (about 3 cups)

10–12 red radishes, thinly sliced

2 tablespoons water

2 tablespoons soy sauce

1 teaspoon sugar

1/4 teaspoon hot chili oil or more to taste (optional)

1. Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.

2. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot.

Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.

Kohlrabi

Kohlrabi

Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables. It’s a distinctive looking vegetable, with a ball-like shape, pale green and purple-tinged, marked by points where the leaf-stems attached. Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the tough outer skin. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp-tender or sauté kohlrabi in butter or olive oil, or boil and mash like potatoes. The whole peeled kohlrabi can be added to braised dishes and stews. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The kohlrabi has delicious leaves that are tender and excellent in salads or stir-fried.

With only 36 calories, one cup of raw kohlrabi has nearly 5 grams of fiber and is an excellent source of Vitamin C and a good source of Potassium. Kohlrabi contains important phytochemicals such as indoles, sulforaphane and isothiocynates. Indoles are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables, including broccoli, Brussels sprouts, cabbage and cauliflower. These plant compounds are not destroyed in cooking, and the bioactivity of indoles may actually be increased by cooking.

Avocado and Kohlrabi Salad

Ingredients:

3 medium kohlrabi bulbs
1 ripe avocado, diced
1 lime juiced
1/4 c. chopped green onions
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 feta cheese crumbles (optional)
salt and pepper, to taste

Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Shred with the large hole blade in the food processor. Mix together lime juice and diced avocados. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix. Add diced avocados and feta cheese.

Kohlrabi Hash Brown Fritters

4 medium kohlrabi bulbs washed, peeled

1 small onion, chopped

2 eggs slightly beaten

2 Tablespoons dried breadcrumbs

1 teaspoon salt

½ c chopped green onions

1 tsp garlic powder

2 Tbsp olive oil

Shred kohlrabi (a food processor or salad shooter is great for this task); squeeze out excess moisture. Combine all ingredients except oil in a large mixing bowl; stir until well blended. Heat oil in a large skillet. Sauté kohlrabi mixture in batches (I like to use a cookie scoop to portion out the mixture); sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with a bowl of yogurt or sour cream with chopped chives as a condiment. Serve with: Plain nonfat Greek yogurt or sour cream with chopped chives.

Broccoli Rabe, Swiss Chard, Escarole, and Bok Choy

Orecchiette Pasta with Broccoli Rabe (Rapini) and Chickpeas

Orecchiette is the prestigious pasta of Puglia, the heel of the Italian boot. The name means "little ears," and the indentations in the pasta catch the sauce. The rim of the orecchiette, a bit thicker than the depressed center, stays firm when you cook it, creating an interesting textural contrast as you eat.

The traditional Pugliese way to eat orecchiette is with broccoli rabe, also known as rapini, in a simple sauce seasoned with red pepper flakes. You can substitute sliced fresh sage for the crushed red pepper flakes if you would like a milder taste. Makes 3-4 servings.

Ingredients:

10 oz orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons olive oil
2 garlic cloves, minced
1- 15 ½ -ounce can garbanzo beans (chickpeas), drained and patted dry
½ tsp of crushed red pepper flakes or 1 Tbsp thinly sliced fresh sage for a milder dish
½ pound bunch broccoli rabe (rapini), trimmed, cut into 1-inch pieces
1/3 cup dry white wine
1/3 cup freshly grated Parmesan cheese

Squeeze of fresh lemon juice plus salt and pepper to taste

Directions:

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite, al dente. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, heat the olive oil in another large pot over medium heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add red pepper flakes (or sliced fresh sage) and sauté 1 minute to blend flavors.

Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with lemon juice, salt and pepper. Transfer to large bowl and serve.


Swiss Chard and Herb Tart
I have made this tart several times using different types of greens each time. My favorite is swiss chard, but feel free to use any type that you have on hand such as spinach, broccoli greens, kale, collards, etc.

Ingredients:
1 lb swiss chard, stems and ribs removed
1 Tbsp olive oil
1 garlic clove, minced
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
2 large egg
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp minced fresh thyme
1/4 tsp minced fresh oregano
1/8 tsp grated nutmeg
1 (17 oz) pkg frozen puff pastry, thawed (2 sheets)

Directions:

Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid and chop. Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients. Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface into a 14-inch square. Transfer pastry to 9-inch-diameter tart pan. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold inches. Bake until pastry is golden brown, about 40-45 minutes. Cool 10 minutes.Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Escarole alla Romana

The pan will be full with the fresh escarole, but the volume reduces quickly when cooked.

Ingredients:

1 1/2 teaspoons olive oil
1/3 cup golden raisins
2 tablespoons pine nuts
4 garlic cloves, minced
1/2 cup vegetable broth
1 pound escarole, coarsely chopped (about 2 heads)
salt, to taste

Heat oil in a Dutch oven over medium-high heat. Add raisins, nuts, pepper, and garlic; sauté 2 minutes or until nuts are golden brown, stirring constantly. Add broth and escarole; cook 3 minutes or until wilted. Season with salt to taste.

Sauteed Bok Choy and Broccoli

Ingredients:
1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as canola
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes. Add bok choy leaves, oil, ginger, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Stir in soy sauce.

Collard Greens, Spinach, and Carrots

Johnston Family Farm
Newborn, GA

Farm History: Johnston Dairy Farm is a family owned and operated dairy that has been in continuous operation since 1956. The dairy was first started by J.H. Johnston in August of 1956 with 17 cows. At that time, the cows were milked in a flat barn. In 1977, J.H. Johnston decided it was time to modernize and the current parlor barn was built. J. H. Johnston continued to operate in that barn until his retirement in 1992. At that time his son, Russell Johnston, purchased the cows and equipment from J.H. Russell is still the owner and operator today. Russell's wife, Holly, and their children, Ransom and Rush, enjoy helping, too.

In today's world most children do not understand where the food they eat comes from or how it is made. We would love for them to come and explore our farm and learn that food doesn't just appear in the grocery store.

• Currently we milk between 80 and 100 cows a day .
• There are 4 employees at Johnston dairy. One full time and 3 part time.
• We grow many crops including wheat, barley, grain sorghum, peas, hay, and oats.
• Our cows produce around 60 pounds of milk a day per cow (thats a little over 8 gallons!)
• The cows consume 95 pounds of feed a day, each. They also drink up to 40(yes, 40!) gallons of water a day.
• Cows sleep as little as 1 hour a day. And, no, they don't sleep standing up!
• A cow is pregnant for 9 months before she calves.
• A cow is two years old before she starts giving milk.
• It takes 10 pounds of milk to make 1 pound of cheese.
• A calf is weaned from milk after only 2 months. She will then gain a pound and a half of weight a day for the next 18 months.
• A cow really has only one stomach, called the Rumen, and it has four chambers.
• These are a few of the many interesting things you and your group will learn about at our farm.

Please, come and enjoy the experiences offered at Johnston Dairy Farm.

http://johnstonfamilyfarm.com/

Mission Statement:
Our mission is to share the wonderful lifestyle we live each day with everyone we can. We feel that each child should be exposed to a wide variety of experiences so that they can have a better understanding of the world and life itself. We feel especially blessed to be able to do what we love for a living.

You can order a gallon of whole milk for delivery with your CSA box. Please send your order to taylorganic@bellsouth.net. The cost is $5.75 per gallon.



Collard Green Coleslaw

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.

Serves 8

Ingredients:

• ½ lb. collard greens, tough stems removed (8 leaves)
• 3 medium carrots, grated (2 cups)
• 1 medium onion, grated (1 cup)
• 1 medium red bell pepper, diced (1 cup)
• ½ cup rice or cider vinegar
• 1/3 cup sugar
• ¼ cup canola oil
• 1 tsp. powdered mustard
• 1 tsp. celery seed
• ½ tsp. salt
• ¼ tsp. ground black pepper

Directions:

1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Source: Vegetarian Times Issue: January 1, 2009 p.70

Low-Fat Potato Gratin with Greens
You can use any variety of greens in this recipe such as spinach, collards, kale, chicories, etc.

Serves 6

Ingredients:

• 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
• 1 teaspoon salt, divided
• Cooking spray
• 1/2 lb greens such as spinach, collards, chicories, kale, etc.
  
• 2 tablespoons minced shallots
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk, divided
• 3/4 cup (3 ounces) grated gruyere cheese (can substitute Asiago)
  
• 1/4 cup chopped fresh chives
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled, Optional
  
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:

Preheat oven to 350°. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm. Blanch the greens in boiling water for 1 minute. Squeeze out the excess water and chop.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Topp with half of the greens. Pour half of cheese sauce over potato slices. Top with remaining potato slices, greens, and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Spinach and Cheese Souffle

6 servings

Ingredients:

• Cooking spray
• 3 tablespoons dry breadcrumbs, divided
• 1/4 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• Dash of ground nutmeg
• 1 cup fat-free milk, divided
• 1 large egg yolk, lightly beaten
• 6 tablespoons (1 1/2 ounces) finely grated Gruyere cheese
• 1/2 lb spinach
• 6 large egg whites, lightly beaten
• 1/4 teaspoon cream of tartar

Directions:

Preheat oven to 400°. Blanch the spinach in boiling water for 1 min, drain and squeeze out the excess water. Finely chop the spinach. Coat a 1-quart souffle dish with cooking spray; sprinkle with 1 tablespoon breadcrumbs. Heat a medium saucepan coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until tender. Remove from heat. Add flour, salt, peppers, and nutmeg, stirring well. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Stir in 1/2 cup milk. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat.

Place egg yolk in a bowl. Gradually add milk mixture to egg yolk, stirring constantly with a whisk. Return mixture to pan. Cook 1 minute or until thick. Remove from heat; stir in cheese and spinach. Cool 5 minutes.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into milk mixture; gently fold in remaining egg white mixture and 2 tablespoons breadcrumbs. Spoon into prepared dish. Bake at 400° for 30 minutes or until souffle is puffy and set. Serve immediately.

Whole Wheat Carrot Cake Pancakes
Whole wheat pastry flour is produced from soft-wheat. It has a finer texture than regular whole wheat flour resulting in lighter baked goods. I like to top these pancakes with warm agave syrup.
4-5 Servings

Ingredients:
1 1/2 c. whole wheat pastry flour
1 c. finely grated carrots (use the smallest grater blade on your food processor)
1/4 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. sea salt
2 Tbsp. finely chopped walnuts
2 Tbsp. raisins
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 c. buttermilk
1 egg
1 Tbsp. canola oil
1 tsp. vanilla extract

Whisk dry ingredients together in a medium bowl. Whisk wet ingredients together in a small bowl and fold into the dry ingredients. Heat a pancake griddle over medium heat and spray with cooking spray. Cook pancakes 2-3 minutes per side until lightly browned. Serve with warm syrup. Makes ~10 pancakes.

Georgia Organics Farm Tour

On Friday March 20th, Farmer Neil hosted the Georgia Organics Conference participants at his farm. He shared his knowledge and ideas about the future of farming and how to operate a CSA program.

























Roasted Beet and Orange Salad with Arugula

1/2 lb of red beets
2 oranges, peeled and cut into segments

1 bunch of arugula, sliced crosswise

2 Tbsp chopped fresh chives

Orange Sherry Vinaigrette:
1/4 c. freshly squeezed orange juice
1 medium shallot, minced
2 tablespoons sherry vinegar 1/4 cup extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place the beets on a sheet of Aluminum foil. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-60 minutes until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.

To make the vinaigrette, whisk the orange juice, minced shallots, and sherry vinegar together. Slowly whisk in the olive oil. Season with salt and pepper to taste.

Arrange the arugula on a platter, top with the beets and orange segments, drizzle the vinaigrette over the salad and garnish with fresh chives. Serves 4.

Radish Tops/Radish Greens
Radish tops have a slightly peppery flavor. They're great raw in salads and sandwiches, or you can cook them as you would other leafy greens.

Radish Greens Soup
This delicious soup is very easy to make and is great way to use radish greens. I like to garnish it with thinly sliced radishes, chopped chives, and sour cream or creme fraiche.

1 Tbsp butter or olive oil
3/4 cup chopped onions (or white leek portions)
3-4 cups loosely packed radish top green leaves
1 cup diced peeled potatoes
4 cups vegetable or chicken broth
Salt, pepper, and fresh lemon juice to taste
Thinly sliced radishes, chopped chives, and creme fraiche or sour cream for garnish

Melt butter in large saucepan, add onions and cook until golden brown, about 5 minutes. Stir in radish tops, potatoes, and broth; cover and cook over low heat until the potatoes are tender, ~30 minutes. Puree the soup in a food processor or blender. Return to the saucepan and season to taste with salt, pepper, and fresh lemon juice. Garnish with thinly sliced radishes, chives, and creme fraiche or sour cream. Makes 4 servings.

Spicy Stir-Fried Radish Greens

Click here for this recipe from Kalyn's Kitchen blog for Spicy Stir-Fried Radish Greens.

Green Garlic, Swiss Chard, and Kale

Green Garlic
Green garlic is simply garlic that is harvested before the bulb fully matures. The resulting vegetable resembles a green onion with a deep green stalk and a pale white bulb. The flavor of green garlic is milder and less bitter than fully mature garlic. The whole plant including the leaves can be used. For more information and recipes such as Linguine with Green Garlic Clam Sauce and Artichokes with Green Garlic Dip, please see Garlic Defanged by Daniel Patterson.


Green Garlic and Leek Risotto

Ingredients:

2 medium leeks, white parts only

3 green garlic bulbs (white part), trimmed and chopped

2 Tbs. unsalted butter

1/4 cup white wine

Salt and pepper

6 cups of vegetable or chicken stock, simmering

2 tablespoons unsalted butter

1 1/2 cups Carnaroli or Arborio rice

1/2 cup white wine

1 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup chopped parsley, and/or leftover green garlic tops

Zest of 1 lemon, finely chopped

Salt and pepper to taste

Quarter leeks lengthwise, cut them crosswise into 1/4-inch slices, and wash well. Remove any tough, papery husks from garlic, then finely chop bulbs. Melt butter in a saute pan. Add leeks and garlic, stir to coat, then add wine and cook over medium-low heat until leeks are tender, about 10 minutes. Season with salt and pepper. Set aside while you cook the rice.

Your stock should be simmering on the stove. Melt butter in a dutch oven over medium heat. Add rice and cook, stirring for 1-2 minutes until the rice becomes slightly translucent on its outer shell and you hear popping sounds. Add wine and simmer until it is absorbed, then add 3 cups of the stock. Simmer until it has been absorbed, stirring every few minutes; then raise heat to medium and begin adding stock 1/2 cup at a time. Stir continuously and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 30-35 minutes. Stir in leeks, cheese and herbs. Taste for salt and pepper. Serve immediately. Makes 4 servings.

Lasagna with Swiss Chard

Ingredients:

1 generous bunch Swiss chard (about 1lb.)

1/2 pound fresh or dry lasagna noodles

2 tablespoons plus 1 teaspoon extra virgin olive oil

2 large garlic cloves, minced

1 (28-ounce) can peeled Italian plum tomatoes (San Marzano) with sauce

Pinch of sugar

1 large basil sprig

Freshly ground pepper

1/2 cup fresh ricotta cheese

1/3 to 1/2 cup freshly grated Parmesan

Salt to taste

Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a separate bowl with ice water. Remove the stems from the Swiss chard and set aside for another use. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute, then remove from the water with a slotted spoon or skimmer and transfer to the ice water to stop the cooking process. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove the pasta from the pot and toss with 1 teaspoon olive oil in a bowl so they don't stick together.

Chop the canned tomatoes into medium dice, reserve sauce. In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes and their juice, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.

Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

Pasta with Kale, Sage, and Potatoes
Ingredients:
2 Tbs unsalted butter
2 large garlic cloves, smashed
5 sage leaves, thinly sliced
1 bunch kale, coarsley chopped
1 cup finely diced yukon potatoes
1/2 lb strozzapreti or gemelli or another twisted pasta
2 1/2 oz Italian fontina cheese, grated
freshly grated parmigiano-reggiano
salt and pepper to taste

Bring a large pot of water with a colander insert to boil. Meanwhile, heat butter, garlic, and sage in small skillet over medium heat until butter is lightly browned and nutty smelling. Remove the garlic. When the water comes to a boil, add the salt and potatoes. Boil for 10-15 minutes, until tender. Remove the potatoes and set aside. Boil the kale until tender ~4-6 minutes. Remove the kale and squeeze out the excess water. Cook the pasta until al dente; drain and add the kale, potatoes, and butter sage sauce. Add the cheeses and toss to combine. Add salt and pepper to taste.

Cilantro, Pak Choi, and Kale

Cilantro
Cilantro is also known as coriander and is in the carrot family. It is used in natural medicine to stimulate digestion. It is also a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Cilantro Pesto
This would be great to serve with grilled fish, shrimp or quesadillas.

2 cups loosely packed cilantro
1 clove garlic
3 Tbsp canola oil
1 Tbsp freshly squeezed lime juice
Salt to taste

Combine the cilantro with a pinch of salt, the garlic, lime juice, and the oil in a food processor or blender. Process until well blended. Add salt to taste.

Garlic and Cilantro Soup

This soup is similar to this classic Spanish style garlic soup, Sopa de Ajo, with the addition of cilantro. Serves 6.

2 Tbsp olive oil
6 garlic cloves, peeled

1/2 cup chopped cilantro leaves
6 cups chicken or vegetable stock

2 tsp paprika
6 eggs
6 small slices of a French baguette

salt and ground black pepper to taste

Heat the oil over medium heat in a large saucepan. Add the garlic cloves and saute until golden and fragrant. Remove the garlic using a slotted spoon. Add the bread slices to the garlic flavored oil and saute until the bread is toasted and crisp on each side. Set the bread aside and add the stock and paprika to the saucepan. Bring to a boil and poach the eggs in the broth; you can either poach them as whole eggs or whisk them into the broth to form strands like egg drop soup. Add the chopped cilantro. Season with salt and pepper. Ladle into bowls and garnish with the toasted bread.

Creamy Pak Choi Soup

1 Tbsp canola oil

1/4 c. chopped green onions

1 large garlic clove, minced

1 tsp minced fresh ginger

1/2 lb pak choi or bok choi

1 small potato, peeled and diced

2 cups vegetable stock

salt and pepper, to taste

1 tsp toasted sesame oil for garnish

chopped green onions for garnish

Heat the canola oil in a medium saucepan over medium-high heat. Add the green onions, garlic, and ginger to the pan. Saute until fragrant, about 1 minute. Add the pak choi and potato. Pour in the stock and bring to a boil. Simmer until the potato is tender, about 20 minutes. Puree until smooth, adding more stock if necessary. Add salt and pepper to taste. Garnish with droplets of toasted sesame oil and chopped green onions.

Pak Choi with Ginger Butter

1/2 lb Pak Choi or Bok Choy, sliced

2 Tbsp butter

1 Tbsp low sodium soy sauce

2 tsp minced fresh ginger

1 garlic clove, minced

1 Tbsp chopped fresh cilantro

Salt and Pepper, to taste

Blanch the pak choi in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Melt the butter in a large skillet. Add the soy sauce, ginger, garlic, and pak choi. Saute for a few minutes until the choi is cooked. Remove from the heat and add the cilantro and salt and pepper to taste.

Crispy Roasted Kale with Sea Salt

Kale is one of the healthiest foods around. It is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

The kale comes out of the oven crispy and salty, giving it an almost fried-like texture. The result is a great way to get kids (and grown-ups alike) to eat this very nutritious vegetable.

4 cups firmly-packed kale
1 Tbsp. extra virgin olive oil
1 tsp. good-quality sea salt

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.