Tuesday, March 6, 2012

People & Planet CSA - Monday, February 27, 2012

What was in that bag?
As our computer crashed, I'm doing this a little behind the time.

Citrus, either Dancy Tangerines or Moro Blood Oranges.   The Tangerines are a little dry this year, due to lack of rain, and Blood Oranges are always very tart, but they're pretty good this year.  Here on the farm I use the blood oranges to make salad dressing, or mix them with apple juice. Vivid Choy, Scarlet Ohno Revial (Turnip Greens), Purple Passion Asparagus, Daffodils, Misticanza - lettuce, endive, escarole, and radicchio, broccoli, Texas Gourdseed White Corn Meal, Eggs, Walnuts, Cabbage and this week's special gift: jam or apple butter.

Blood Orange Salad Dressing
1/2 c. olive oil
The juice of one Blood Orange
1/2 t. salt
2-3 t. Oil of Paicines Cider or Dijon Mustard
1/2 t. paprika
1/2 c. ketchup
1 t. garlic powder
2 T. mild vinegar
1 T. sugar

Mix, shake it up and serve.  This is Leo's Favorite.  We used to call it Red Russian, but we are now more politically correct.

That last little rain really helped water things up.  This is the driest year since the 1800's!  That's saying a lot.

Apple Braised Cabbage
2 T. butter
2 T. Olive Oil
1/2 red onion, quartered and thinly sliced
1/2 large tart apple, peeled, cored, finely diced
1/2 head of  red cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
Splash of Sake or White wine
Splash of Rice Vinegar
1/4 c. of Apple Juice
salt, to taste
In a large skillet, or Dutch oven, heat butter & olive oil over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; Juice and Splash of Sake/wine; toss to blend well.  When the liquid is gone, it’s done.  The cabbage should be tender crisp.  Don’t burn it!   Add salt to taste.
Serves 2.

We use the same recipe to make turnip greens!  We've been putting red pears in the turnip greens and using a splash of cider vinegar instead of the rice vinegar.  

Texas Gourdseed White Corn Meal 
I have been doing a lot of baking with this and I finally got a Zack 2-Thumbs up on a cornbread recipe.   This is from the Moosewood Restaurant New Classics Cookbook.  This is freshly ground, so freeze it or use it up in 2 weeks. 

Corn Bread Muffins
1 C. Cornmeal (one jar)
1 C. Whole Wheat Flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs
1/4 olive oil, or melted butter
1/4 c. brown sugar
1 T. honey
1 C. plain yogurt or buttermilk

Preheat the over to 400 degrees.  Grease your muffin cups.  Mix all the dry ingredients together in a bowl.  In a separate bowl, whisk together the liquid ingredients.  Make a well in the middle of the dry ingredients and stir in the wet ingredients until just blended.  Do NOT over mix (or you'll end up with muffins with giant holes in them).  Spoon the batter into muffin cups.  Bake for 20-23 minutes until golden brown.

Well, if there's any leftovers, crumble them up, mix them with butter and herbs and stuff a squash with them.  I know, there weren't any at my house either.

So there you have it.  My computer is back, my photos are still MIA, so I had a great deal of trouble getting this up.  Regular boxes will start up again in April.  I'll give you a head's up, when I think we are back in session.  Have a great week.

No comments:

Post a Comment