This Weeks Box 1/19/2012

Here is the list for this week
spring lettuce and spinach bag
2 leeks
bell pepper
collard greens
fuerte avocados 
head lettuce
satsuma tangerins
If you missed the baked egg in avocado recipe, It certainly made for a warm comforting meal on a cold winter night last week. For breakfast with some toast might hit the spot this week. Just scroll down the screen to last weeks post if you want to take another look at the recipe.
Space Broccoli seems to be growing quite nicely here in Lakeside
Ohh Romanesco!!! how we long to eat your yummy, buttery green fractals. Maybe with rice, or a nice cut of fish, come next month you’ll be on our dish. Oh yes on our dish. We hope. We really hope. Please Romanesco. We’ll do anything. A nN Y T H I n G! What’s that you say? You want the farmer to dress up like an alien from space and perform an interpretive dance to make you feel more at home?? Hmnn. We will have to get back to you on that.
Come To The Work Party At The Farm On Saturday, February 23rd From 10:30 Am to 1:00 Pm.
We will be getting the little garden behind the greenhouse, up and running for a big pea planting.  When we are done, we will sit down under the big pine tree for farm salad and agua fresca.   Please RSVP by February 10th so that we can make sure we schedule the right amount of projects. You can get the deets of the work party by responding here. Projects at Blue Sky Ranch are always memorable. Hope to see you there.

Fried Bok Choy Ravioli
Serves 6

1 cup oil
3/4 cup onion, chopped
8 ounces bok choy, stems chopped and leaves shredded
1 clove garlic, finely chopped
1/4 cup grated parmesan cheese
1/4 cup toasted pine nuts
Salt and pepper to taste
24 wonton wrappers
1. In a skillet, heat 1 Tbs oil over medium. Cook onion, bok choy stems, and garlic until soft, about 7 minutes.
2. Add bok choy leaves and cook 1 minute, season with salt and pepper. 
3. Pulse in food processor with cheese and pine nuts.
4. Add heaping tsp to wrappers, moisten edges and fold to seal. 
5. Fry ravioli until golden.
Sesame Carrot Sticks with Garam Masala
Serves 4

6 (or 1 lb) carrots
2 Tbs sesame or light olive oil
1/4 tsp salt or to taste
1/4 tsp garam masala
1/8 tsp red chili powder or cayenne
Tiny pinch of tumeric
Fresh cracked black pepper
1 tsp sesame seeds
1. Preheat oven to 400 degrees. Line a baking sheet with foil and grease well or just use parchment paper.
2. Wash and dry the carrots. Trim the top and bottom ends and lightly scrape the skins. Cut the into sticks all about the same size.
3. In a small bowl, stir together the oil, salt, garam masala and tumeric.
4. Lay out the carrots on the baking sheet and brush with the spiced oil. Toss well and then spread them out in a single layer. Add a few twists of fresh cracked black pepper.
5. Place in the middle rack of the oven. Roast for about 25-30 minutes or until tender, tossing once.
6. Take the corrots out, sprinkle the sesame seeds and return to the oven for 8 minutes. Serve warm.
Cucumber Crunch
Serves 8

2 large cucumbers, peeled & sliced
1 tsp salt
3 cups ice water
1/4 small red onion, chopped
1/2 small green bell pepper, chopped
1/4 cup sour cream
1 Tbs white vinegar
1 Tbs sugar
1/8 tsp freshly-ground black pepper
1. IN a large bowl, combine the cucumbers, salt and ice water. Cover and chill for 1 hour, then drain and return the cucumbers to the bowl.
2. Add the remaining ingredients and mix until well combined. Cover and chill for at least 2 hours before serving.
Grilled Potato and Cannellini Bean Salad
Serves 2

2 Tbs olive oil
1 large potato, thickly sliced
1 medium onion (red or white), peeled and thickly sliced
1 15.5 ounce can cannellini beans
1 tsp Dijon mustard
1 lemon, juiced
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
12 inch x 12 inch piece of heavy duty aluminum foil (for the grill)
1. Turn up the edges of aluminum foil to form a tray, set aside. Heat grill to medium.
2. Brush potato and onion slices with 1 Tbs of the oil. Cook directly on grill, turning frequently until cooked thoroughly, but not charred.
3. Remove grilled vegetables to aluminum foil tray. Separate onion rings, toss with beans, mustard, remaining oil and lemon juice.
4. Sprinkle with red pepper flakes and season with salt and pepper to taste.
5. Keep warm in foil tray until serving.
Cilantro Lime Quinoa
Serves 4

2 cups vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 Tbs fresh lime juice
1/3 cup chopped cilantro
1/4 tsp granulated sugar
Salt and pepper to taste
1. In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork.
2. Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper to taste. Serve warm.

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