Monday, August 10, 2009

Thank you, thank you, thank you!

Our work day this past Saturday was a huge success! Many of you came to help out on the farm, and you brought 17 children! What wonderful energy we had for the plants that day. We really got a lot accomplished. Thank you. And thank you to our friend Pearl Whitley who made a spectacular lunch for us all.

The items you will receive in your baskets this week are:
-1 HUGE Copenhagen Cabbage - This is one big head of cabbage.
-Detroit Red Beets - Peel and shred these for a light, colorful salad.
-A bunch of swiss chard - A mixture of Ruby, Rainbow, and Fordhook Giant varieties.
-Basil - The ultimate summer herb.
-Heirloom tomato - With the warm weather comes tomatoes!
-A variety of rare peppers - Fish, Hungarian Hot Wax, Paprika, Jalapeno, Anaheim varieties....
-A bag of salad mix - A unique item for mid-August as lettuces like it cool.

Some recipes....

Tomato, Basil, Goat Cheese Salad
serves 4

-1 heirloom tomato
-1 small bunch basil
-6 oz. goat cheese
-extra virgin olive oil
-sea salt
-fresh ground pepper

Slice the tomato into 1/4 inch slices. Remove the basil leaves from the stems. Arrange the tomato slices, basil leaves, and spoonfuls of goat cheese alternating on a platter. Drizzle with olive oil and sprinkle with salt and pepper.

Vegetarian Cabbage Rolls
serves 6

1 medium sweet onion, diced
1 teaspoon minced garlic
2 tablespoons vegetable oil
2 small cans tomato sauce
1 small can tomato paste
3 tablespoons water
1 tablespoons chopped parsley
1/4 teaspoon salt
ground black pepper to taste
fresh oregano to taste, chopped
1 tablespoon honey or to taste
1 medium head green cabbage
6 tablespoons goat cheese
1 cup uncooked white rice
1 egg
1 teaspoon curry powder

In large skillet, heat oil over medium-high heat.
Add onion and garlic. Saute until onion is softened and just beginning to brown.
Remove from heat and set aside.
In saucepan, combine tomato sauce, tomato paste, water, salt, pepper, oregano and honey. Stir in 2 tablespoons onion sauteed onion.
Cover and simmer over medium-low heat for 15 to 20 minutes.
Meanwhile, cook rice in salted water until tender. Drain.
Wash cabbage and carefully remove 12 outer leaves. Steam or cook leaves until pliable.
Combine onion mixture with rice, parsley, egg and 2 tablespoons simmered tomato sauce. Stir in cheese, salt to taste and curry powder.
Spoon rice mixture into center of cabbage leaves. Fold in sides and roll up. Secure with toothpicks.
Place cabbage rolls in simmering tomato sauce and simmer 10 to 15 minutes.

1 comment:

  1. We really enjoyed ourselves last Saturday. Thank you to those who engaged with the children while others were working. (David you are wonderful!) And yes, lunch was incredible, I was inspired to make zucchini frittata with goat cheese by those wonderful patties that we had for lunch!
    - Jenni