Shiitake & Kale
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients:
1/2 pound of shiitake mushrooms (or whatever mushroom you love)
1-2 cloves of crushed garlic
1 bunch of kale, chopped
pinch of sea salt
Directions:
1. In a frying pan, sear garlic in a small amount of water until aromas of garlic are released, about 2-3 minutes. (you may need to keep adding small amounts of water to keep garlic from sticking to pan)
2. Add chopped shiitake mushrooms, stir-fry for 5 minutes. (adding water as needed)
3. Add chopped kale, stir-fry for a couple of minutes. (adding water as needed)
4. Add a pinch of sea salt to pan, cover and let steam for 4 minutes.
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Our favorite Tomato Salsa
Ingredients:
4-locally grown fresh tomatoes (peeled and chopped)
1/2 Cup- finely chopped onion
1/2 Cup-Finely chopped green pepper
1 or 2- Jalapeno peppers (seeded and minced)
1 T.- Sugar (or stevia)
1 t.- Salt
1/2 t.- Coriander
8 oz- tomato juice
1 T.- lemon juice
1 T.- vinegar
2 T.- oil
1/2 t.- oregano
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simple ideas for summer vegetables
needed: fresh vegetables and a cutting board.
This came from my friends in Honduras…
We decided to have wraps. I just set everything out on a big cutting board in the middle of the table. Each person was given one sharp knife and a small plate. fresh peppers, tomatoes, hummus, turkey, lettuce, cilantro, carrots, tortilla shells, pita.
I’ve been enjoying these local seasonable vegetables:
Tomatoes, parsley, zucchini, mint, and basil…
I chopped all of these up, added sea salt, and mixed them with some lemon juice and olive oil to make a great salad topping, or hummus topping. Mix it with some bulgar to make some quick tabouli.
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Delicata Squash Pie
This was so good I had to post it here. The farm I work at grows delicata squash. Kevin told me that these little delights are real good in pie so I made one with my sons. We substituted quite a bit in the recipe we found to make it 100% organic. Here’s what we did.
Cook 3 delicata squash by cutting them in two and placing them face down in a baking dish with enough water to coat the bottom of the dish. Cover and cook until soft.
Meanwhile combine 3/4 cup of sugar, 1/2 t. salt, 3/4 t. cinnamon, 1/4 t. nutmeg, 1/8 t. cloves, and 1/4 t. ginger in a bowl.
In your food processor, puree 8oz of silken tofu. Add the delicata, and dry mixture to the tofu and blend until smooth.
Drop mixture into pie crust (there are some good recipes for pie crust on vegweb.com that don’t include hydrogenated oils, but we just used a store bought organic crust) and bake at 425 for 15 min and then at 375 for 45 min.
My boys loved it!________________________________________________
We have been getting garlic scapes every week from Kevin at “Just this farm.”
Garlic scapes are the green curly shoots that grow out of garlic when it’s young, and only hardneck garlic produces garlic scapes. The scapes are sometimes called green garlic or garlic spears, although many sources call the young, underdeveloped garlic bulbs green garlic. If your a real foodie… you will enjoy coming up with ways to use them…
They have a very mild garlic flavor with a “green onion” flavor. They can be used in anything you use onions in. I put them in scrambled eggs, salads, pasta, chop them up with olive oil and use it as a hummus topper. mmmmmm! Grab some from Kevin at the North Market Farmer’s Market on Saturdays.
garlic scape recipes
Kevin mentioned that garlic scape pesto was the most commerican use…but they are a delicacy in Chinese food.
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