Hi all,
Our test kitchen's running a little slow this week as we've had other projects calling for attention. However, I've found a recipe online that sounds like an absolute kick, Grilled Radishes!
Here's the link:
http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx
From food world news, here's a local treat--a new restaurant in Columbia featuring fresh local foods: Cherry Hill Market & Cafe. The menu includes "local and organic ingredients whenever possible."
Here's the Cherry Hill link:
http://www.cherryhillmarketcafe.com/
See you next week!
;-)M
Friday, May 29, 2009
Thursday, May 21, 2009
Local Harvest Contest and Radish-Cucumber Salad
Hi all,
Food news this week?
Local Harvest, an online clearinghouse for up-to-date info on fresh food--including farmer's markets and CSAs, is running a contest. They have around 2800 CSAs listed through their site. According to a recent USDA survey, that's not a very big percentage of the CSAs out there.
SO, they want folks to email them with info on any CSAs not already listed in their database. Know of any CSAs here in Mid-Missouri or anywhere else that aren't listed at Local Harvest? Let them know! A $100 prize will be awarded in October to their best informant.
To find out whether or not a CSA is listed at Local Harvest (Danjo IS)--visit their website and choose the CSA option in the What are you looking for? box. Punch in the approximate geographic location of the CSA and Local Harvest will let you know if they're listed. If not, look around for the Tell Us About a CSA box (on the CSA tab and possibly elsewhere) and send in your info!
Here's the link:
http://www.localharvest.org
This week's recipe: Radish-Cucumber Salad
Radish-Cucumber Salad
by Marta Ferguson
2 large handfuls of cleaned and dried lettuces
1/2 cup of radishes, chopped or sliced thin
1/2 cup of cucumbers, chopped or sliced thin
1/2 cup of Missouri pecans, toasted if desired
1/4 cup of goat cheese
2 hard-boiled eggs, crumbled or sliced
Salad dressing and croutons as desired.
Tear the lettuces and place in a salad bowl. Add radishes, cucumbers, and pecans. Top with goat cheese and egg slices or crumbles. Add dressing and croutons as desired. Serves two adults.
This week's box:
Asparagus
Lettuce
Thyme
Radishes
See you next week!
;-)M
Food news this week?
Local Harvest, an online clearinghouse for up-to-date info on fresh food--including farmer's markets and CSAs, is running a contest. They have around 2800 CSAs listed through their site. According to a recent USDA survey, that's not a very big percentage of the CSAs out there.
SO, they want folks to email them with info on any CSAs not already listed in their database. Know of any CSAs here in Mid-Missouri or anywhere else that aren't listed at Local Harvest? Let them know! A $100 prize will be awarded in October to their best informant.
To find out whether or not a CSA is listed at Local Harvest (Danjo IS)--visit their website and choose the CSA option in the What are you looking for? box. Punch in the approximate geographic location of the CSA and Local Harvest will let you know if they're listed. If not, look around for the Tell Us About a CSA box (on the CSA tab and possibly elsewhere) and send in your info!
Here's the link:
http://www.localharvest.org
This week's recipe: Radish-Cucumber Salad
Radish-Cucumber Salad
by Marta Ferguson
2 large handfuls of cleaned and dried lettuces
1/2 cup of radishes, chopped or sliced thin
1/2 cup of cucumbers, chopped or sliced thin
1/2 cup of Missouri pecans, toasted if desired
1/4 cup of goat cheese
2 hard-boiled eggs, crumbled or sliced
Salad dressing and croutons as desired.
Tear the lettuces and place in a salad bowl. Add radishes, cucumbers, and pecans. Top with goat cheese and egg slices or crumbles. Add dressing and croutons as desired. Serves two adults.
This week's box:
Asparagus
Lettuce
Thyme
Radishes
See you next week!
;-)M
Friday, May 15, 2009
2009 CSA Season Begins!
Hi all,
Welcome to the Danjo CSA blog for the 2009 season! I'm Marta Ferguson and I'll be your guest blogger for the summer. Each week Dan, Joanne and I will bring you food news, recipes, AND info on the contents of your box.
From Dan this week:
"Sure has been busy here with getting in 750 tomato plants, 1000+ onion sets, several rows of potatoes, squash, peppers, zucchini, cucumber in the ground Mon and Tues. Plus, beefing up the orchard with another 20 fruit trees and raspberries for the berry patch. Trying to stay ahead of the storms!
We will have 3 to 4 types of lettuce, radishes, asparagus, green onions, spearmint, and oregano this week for the CSA shares."
From the food world:
Mark Bittman's recent article in the NYT on freezing as a means of food preservation offers some great tips and ideas for handling abundant quantities of produce:
http://www.nytimes.com/2009/05/06/dining/06mini.html?scp=2&sq=freezer&st=cse
AND The recipe:
Simple Citrusy Asparagus by Marta Ferguson
One dozen asparagus stalks
Two tablespoons of olive oil (extra virgin is fine, but not necessary)
One tablespoon of lemon juice
Kosher salt to taste
Rinse and inspect the asparagus stalks. Cut off the bottom half-inch or inch of each stalk, as that material tends to be too fibrous to chew easily. With the burner on high, heat the oil in a skillet large enough to accomodate the asparagus stalks in one or two batches. Once the oil is hot, quickly saute the asparagus stalks in the oil. Pull them out using tongs or a pair of wooden spoons as soon as the color changes to bright green. Plate the stalks and drizzle with lemon juice. Salt to taste and serve hot or chill and serve later.
Serves 2-4 diners.
See you next week!
;-)M
Welcome to the Danjo CSA blog for the 2009 season! I'm Marta Ferguson and I'll be your guest blogger for the summer. Each week Dan, Joanne and I will bring you food news, recipes, AND info on the contents of your box.
From Dan this week:
"Sure has been busy here with getting in 750 tomato plants, 1000+ onion sets, several rows of potatoes, squash, peppers, zucchini, cucumber in the ground Mon and Tues. Plus, beefing up the orchard with another 20 fruit trees and raspberries for the berry patch. Trying to stay ahead of the storms!
We will have 3 to 4 types of lettuce, radishes, asparagus, green onions, spearmint, and oregano this week for the CSA shares."
From the food world:
Mark Bittman's recent article in the NYT on freezing as a means of food preservation offers some great tips and ideas for handling abundant quantities of produce:
http://www.nytimes.com/2009/05/06/dining/06mini.html?scp=2&sq=freezer&st=cse
AND The recipe:
Simple Citrusy Asparagus by Marta Ferguson
One dozen asparagus stalks
Two tablespoons of olive oil (extra virgin is fine, but not necessary)
One tablespoon of lemon juice
Kosher salt to taste
Rinse and inspect the asparagus stalks. Cut off the bottom half-inch or inch of each stalk, as that material tends to be too fibrous to chew easily. With the burner on high, heat the oil in a skillet large enough to accomodate the asparagus stalks in one or two batches. Once the oil is hot, quickly saute the asparagus stalks in the oil. Pull them out using tongs or a pair of wooden spoons as soon as the color changes to bright green. Plate the stalks and drizzle with lemon juice. Salt to taste and serve hot or chill and serve later.
Serves 2-4 diners.
See you next week!
;-)M
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