This Week’s Share
Recipes
Cabbage Recipe
Cabbage and Cilantro Slaw
Adapted from www.myrecipes.com
1 cabbage, shredded
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper
In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and pepper to taste.
Beet Recipes
Balsamic Beets with Toasted Walnuts and Goat Cheese
Adapted from the mind of Shari Raider (SIO Owner)
1 bunch beets
olive oil, enough to coat whole beets
1/4 cup balsamic vinaigrette (recipe below, make your own version, or you can use store bought)
½ cup toasted* walnuts
4 oz. soft crumbly goat cheese (could use Feta if you prefer a saltier addition)
salt and pepper, to taste
Start by removing the tops from your beets (if the tops are in good condition you can save them to use as greens in another dish). Wash the whole beets, place in a bowl and lightly coat with olive oil. Roast the beets in the oven for 35-45 minutes, or until you can poke easily with a knife. Remove the beets from the oven when done and let cool until you are able to handle. Slip the skins off the beets and cut into larger bite-sized chunks and place in a medium sized bowl. Combine beets with balsamic and mix until coated. Then add toasted walnuts, crumble goat cheese, and season with salt and pepper to taste. Let mixture chill in the refrigerator and serve cold or at room temperature.
*To toast walnuts place in dry skillet over medium-high heat and stir frequently until walnuts begin to brown. Or you place them on a solid toaster oven tray and toast on the medium setting.
Balsamic Vinaigrette Recipe
Recipe from http://www.cdkitchen.com/
1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons fine Dijon mustard
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
salt and freshly ground black pepper to taste
Combine vinegar, mustard and herbs. Slowly add oil and vigorously whisk until the mixture emulsifies. Add salt and pepper to taste. A pinch of brown sugar or honey may be added if the vinegar is too sharp. Makes: ¾ cup
Chocolate Beet Cake
From Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein
4 (1-ounce) squares unsweetened chocolate, cut into small pieces
4 large eggs
2 cups packed light brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4-5 beets, peeled and grated
About 1 ¾ cups cream cheese frosting or fudgy chocolate frosting
Preheat oven to 350˚F. Grease two 9-inch round cake pans; line the bottoms with circles of parchment or wax paper and grease the parchment. Melt the chocolate in the top of a double boiler, over gently boiling water; the upper pan should not touch the water. Keep warm. Whip the eggs and brown sugar with an electric mixer for about 5 minutes, or until the mixture is noticeably thicker. Add the oil, whipping until it is incorporated. Add the vanilla and melted chocolate and scrape the sides and bottom of the bowl.
Sift together the flour, baking powder, baking soda, and salt. Add to the egg mixture and mix on low speed until well combined, stopping to scrape the bowl. Add the beets and mix well. Pour into the prepared pans. Bake for 40 to 50 minutes, or until the centers spring back when gently pressed. Let cool completely in the pans on wire racks.
With a serrated knife, trim the dome from both cakes so they are flat, not rounded. Trim the sides of the cakes if they seem dry. If you wish, grind the cake trimmings in a food processor or blender and reserve them for garnishing the sides of the cake. Put one of the cake layers on the cardboard circle or a flat serving plate. Spread on ¾ cup of the frosting. Gently flatten the second cake layer on top. Frost the sides and top of the cake with the remaining 1 cup frosting. If desired, press some of the reserved cake crumbs onto the sides of the cake.
Cucumber Recipe
Short-Term Cucumber-Onion Pickles
From Local Flavors by Deborah Madison
Note: These sweet pickles keep for about 5 days in the refrigerator. Also the vinegar tends to dull the herbs, so you might refresh the pickles with a new sprig just before serving.
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled only if skins are tough
a few dill sprigs, fennel greens, or lovage leaves
1 teaspoon mixed whole peppercorns
3 tablespoons olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally, until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, herb, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit a day before being used.
Summer Squash Recipes
Summer Squash Galette
Recipe from Ryan Galt and Eve Hightower
For Crust:
1¼ cups flour
¾ cup butter (cold)
¼ teaspoon salt
3 to 4 tablespoons water
1 teaspoon flour
For Filling:
½ teaspoon fresh thyme or Italian seasoning
½ teaspoon pepper
1 cup mozzarella
3 medium thinly sliced summer squash, such as zucchini
For the crust:
Preheat oven to 350 degrees. Mix the flour and salt in a large bowl. Take the butter from the refrigerator and immediately cut it into ¼-inch cubes. Blend this with the flour mixture, using your fingertips, until it has the consistency of coarse meal.
Add 1 tablespoon water and blend with a fork, adding water a tablespoon at a time as needed to form a workable dough. Gather it into a ball. Do not over-handle.
Add a little flour to a large work surface and roll the dough into a 14-inch circle. If you prefer a finished look, trim the circle edges with a knife. Fold the circle of dough in half, and then half again. Move this onto a baking pan that is at least 12 inches wide. Unfold it.
For the filling:
Sprinkle flour on top of the dough. Mix the seasonings and cheese in a bowl. Layer the squash slices and cheese mixture, keeping it about 2 inches from the side of the dough. Fold the 2 inches of dough on the sides into the center, thereby overlapping much of the mixture. Some of the mixture should remain exposed. Bake for 30 minutes. Let cool for five to 10 minutes. Serve immediately. Serves 8
Curried Summer Squash Soup With Yuba and Cilantro
Adapted from The New York Times, www.nytimes.com
1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba (aka.tofu skin/dried beancurd), cut into pieces about 1/4 inch by 1/2 inch
1/4 cup chopped cilantro leaves
In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes. Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth. Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste. Serves 4 to 6
Cilantro Recipes
Cabbage and Cilantro Slaw
(see above in Cabbage Recipes)
Curried Summer Squash Soup with Yuba and Cilantro
(see above in Summer Squash Recipes)
Farmer in Training Spotlight: Jeramy
Jeramy first heard about Sauvie Island in a song from band in Olympia, decided to look it up on google, and found the SIO FIT program. Prior to SIO Jeramy was working in environmental education and wilderness therapy in Olympia. In the future he hopes to create a combined farming and wilderness education program. After graduating from Evergreen State College Jeramy spent time as a garden coordinator for an elementary school, worked on Victory Gardens for All in Lane County, and lived at Rio Azul, a permaculture farm and community in northern Patagonia. After spending time at several smaller scale farming and gardening projects Jeramy wanted to learn about and experience a larger scale CSA farm, and that is how he found his way to SIO. Out at the farm Jeramy enjoys harvesting beets because you are cleaning the bed and taking larger beets to make space for the smaller ones. He also enjoys harvesting summer squash because, “its cool to see how the plants change day to day.”