Hi all,
And once again, I'm thinking in terms of storage options. While this doesn't have the instant appeal that the ratatouille does, it's quick and it also freezes beautifully. It's how we handle most of the squash we get each summer.
Roasted Summer Squash
by Marta Ferguson
6 cups+ yellow squash and/or zucchini, chopped
1/2 cup of safflower, olive or other cooking oil
salt to taste
pepper to taste
Preheat oven to 450.
Lay out squash in shallow roasting pan. Drizzle with oil. Stir to coat. Season with salt and pepper to taste. Roast for 30-45 minutes or until squash is tender and beginning to brown or blacken slightly on exposed edges.
Remove, cool and store. Makes 2-3 quarts. Serves up great over rice or pasta with some nuts or beans added.
In boxes this week? We should have sweet corn, cucumber, zucchini, green beans, new potatoes, and mint. Also, we have sweet cherries for the fruit shares this week.
As for food world news? A conference to consider.
The Governor’s Summit on Food Safety on July 21‐22 in Jefferson
City will bring together health officials, consumer advocates, farmers,
ranchers and food industry representatives from throughout the state to
review current food safety standards and look at ways to improve
Missouri’s system, according to the Department of Health and Senior
Services.
The conference will be held at the Truman State Office Building in
Jefferson City. Registration is free.
For more information or to register for the conference, go to
www.dhss.mo.gov/FoodSafety.
See you next week!
;-)M
Saturday, July 18, 2009
Saturday, July 11, 2009
Ratatouille!
Hi all,
The Ratatouille Recipe
by Marta Ferguson
The tomatoes get roasted separately here so that the other veggies have a chance to soak up the wine, olive oil, garlic, onion and herbs on their own. Roasting everything together tends to make the tomato flavor overwhelming instead of complementary. I've listed seeding as optional, as I really don't hold with the notion that the seeds make a sauce bitter. My sense is they bring a piquancy and freshness to a dish like this that's missing if the tomatoes are seeded.
12 cups of tomatoes, blanched, peeled, and chopped (seeding is optional)
6 cups of eggplant, chopped
6 cups of yellow squash, chopped
6 cups of zucchini, chopped
4 cups of carrots, chopped
4 cups of onions, chopped
12 cloves of garlic, chopped
2 tablespoons+ of dried rosemary
2 tablespoons+ of dried thyme
1 tablespoon+ of dried sage
3/4 cup+ of olive oil
1 cup+ of white wine
salt to taste
pepper to taste
Preheat oven to 450.
In one or two large shallow roasting pans, lay out tomatoes and pour off excess liquid. Drizzle with wine and olive oil and sprinkle with rosemary, thyme, and sage. Season with salt and pepper. Roast tomatoes for 30-45 minutes until liquid level is somewhat reduced and some blacking is evident on exposed edges of tomatoes.
In a separate roasting pan or pans, lay out other vegetables, drizzle generously with olive oil and white wine, stirring to coat. Sprinkle with rosemary, thyme, and sage. Season with salt and pepper. Roast vegetables for 30-45 minutes until everything is cooked through and some browning or blackening is evident on squash.
When roasting has finished, remove pans from oven and slowly ladle tomatoes into other vegetables, pouring off liquid as necessary so that the final consistency is more like roasted vegetables in a light sauce than vegetable soup.
Makes 6-8 quarts of ratatouille. Serve over rice or with good crusty bread. Add roasted beans and walnuts, loose ground sausage, or shredded Monterey Jack cheese to enhance protein content.
In boxes this week: yellow squash, zukes, cukes, onions, beans.
Food world news? The Time-for-Lunch Slow Food initiative to address the quality of school lunches is gathering steam. To find our more, click the link below:
http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/about/
See you next week!
;-)M
The Ratatouille Recipe
by Marta Ferguson
The tomatoes get roasted separately here so that the other veggies have a chance to soak up the wine, olive oil, garlic, onion and herbs on their own. Roasting everything together tends to make the tomato flavor overwhelming instead of complementary. I've listed seeding as optional, as I really don't hold with the notion that the seeds make a sauce bitter. My sense is they bring a piquancy and freshness to a dish like this that's missing if the tomatoes are seeded.
12 cups of tomatoes, blanched, peeled, and chopped (seeding is optional)
6 cups of eggplant, chopped
6 cups of yellow squash, chopped
6 cups of zucchini, chopped
4 cups of carrots, chopped
4 cups of onions, chopped
12 cloves of garlic, chopped
2 tablespoons+ of dried rosemary
2 tablespoons+ of dried thyme
1 tablespoon+ of dried sage
3/4 cup+ of olive oil
1 cup+ of white wine
salt to taste
pepper to taste
Preheat oven to 450.
In one or two large shallow roasting pans, lay out tomatoes and pour off excess liquid. Drizzle with wine and olive oil and sprinkle with rosemary, thyme, and sage. Season with salt and pepper. Roast tomatoes for 30-45 minutes until liquid level is somewhat reduced and some blacking is evident on exposed edges of tomatoes.
In a separate roasting pan or pans, lay out other vegetables, drizzle generously with olive oil and white wine, stirring to coat. Sprinkle with rosemary, thyme, and sage. Season with salt and pepper. Roast vegetables for 30-45 minutes until everything is cooked through and some browning or blackening is evident on squash.
When roasting has finished, remove pans from oven and slowly ladle tomatoes into other vegetables, pouring off liquid as necessary so that the final consistency is more like roasted vegetables in a light sauce than vegetable soup.
Makes 6-8 quarts of ratatouille. Serve over rice or with good crusty bread. Add roasted beans and walnuts, loose ground sausage, or shredded Monterey Jack cheese to enhance protein content.
In boxes this week: yellow squash, zukes, cukes, onions, beans.
Food world news? The Time-for-Lunch Slow Food initiative to address the quality of school lunches is gathering steam. To find our more, click the link below:
http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/about/
See you next week!
;-)M
Saturday, July 4, 2009
Celebrate Your COLORS Independents!
Hi all,
In the box this week? Squash, zukes, cukes, tomatoes, onions, carrots.
This fourth of July week has been the inaugural COLORS Independents week, celebrating local businesses. So, for food world news (and a couple yummy picnic-friendly recipes), I'll refer you to Trish and Jim Koetting's celebration of local chefs in the Tribune:
http://www.columbiatribune.com/news/2009/jul/01/a-tip-of-the-hat-to-the-local-cooks/
See you next week!
;-)M
In the box this week? Squash, zukes, cukes, tomatoes, onions, carrots.
This fourth of July week has been the inaugural COLORS Independents week, celebrating local businesses. So, for food world news (and a couple yummy picnic-friendly recipes), I'll refer you to Trish and Jim Koetting's celebration of local chefs in the Tribune:
http://www.columbiatribune.com/news/2009/jul/01/a-tip-of-the-hat-to-the-local-cooks/
See you next week!
;-)M
Wednesday, June 24, 2009
The Farmer's Market Contest
Hi all,
Food world news at the top of the list this week, as Local Harvest, in cooperation with Care 2, is running another contest. They want to know your favorite farmer's market. For more details, see their website:
http://www.localharvest.org/
And for this week's recipe. One of my favorite freezer foods--this goes together fast and it freezes beautifully. Great way to store lots of green beans. Fabulous over pasta as a vegetarian entree or on its own as a side dish.
Roasted Green Beans with Walnuts
by Marta Ferguson
1 lb. green beans, washed and snapped
1/4-1/2 lb. walnuts, roughly chopped
2 tablespoons+ walnut or other oil for drizzling
Preheat oven to 450. Lay beans on high-sided cookie pans (may need two). Sprinkle walnuts over beans. Generously drizzle walnuts and beans with oil. Roast for 5 minutes or until nuts smell good and beans look slightly carmelized. Remove and eat. Serves several adult diners.
In the box?
This week we will have cucumbers, candy onions, zucchini, cabbage, green onions, red leaf romaine, lettuce, collards, oregano.
See you next week!
;-)M
Food world news at the top of the list this week, as Local Harvest, in cooperation with Care 2, is running another contest. They want to know your favorite farmer's market. For more details, see their website:
http://www.localharvest.org/
And for this week's recipe. One of my favorite freezer foods--this goes together fast and it freezes beautifully. Great way to store lots of green beans. Fabulous over pasta as a vegetarian entree or on its own as a side dish.
Roasted Green Beans with Walnuts
by Marta Ferguson
1 lb. green beans, washed and snapped
1/4-1/2 lb. walnuts, roughly chopped
2 tablespoons+ walnut or other oil for drizzling
Preheat oven to 450. Lay beans on high-sided cookie pans (may need two). Sprinkle walnuts over beans. Generously drizzle walnuts and beans with oil. Roast for 5 minutes or until nuts smell good and beans look slightly carmelized. Remove and eat. Serves several adult diners.
In the box?
This week we will have cucumbers, candy onions, zucchini, cabbage, green onions, red leaf romaine, lettuce, collards, oregano.
See you next week!
;-)M
Friday, June 19, 2009
If not pickles, then what?
Hi all,
In boxes this week:
There will be spinach, cucumber, zucchini, beets, green onions, radish and mint. Green beans are on the horizon! Maybe next week.
So, more cucumbers on the way this week, and since I've just never been a pickle fan, I'm always trying out concoctions. Here's one from my appetizers-for-fancy-folks file:
Cucumber coconut shrimp
by Marta Ferguson
1 lb. medium (41-50 count) shrimp, defrosted, peeled and deveined
2 tablespoons+ coconut oil
2 large cucumbers, peeled, seeded and diced
1/4 cup shredded coconut, toasted
1/3 cup pistachio nuts, roasted and salted
1 tablespoon+ of light olive oil
Preheat oven to 425. Lay shrimp in high-sided pan or pans, adding coconut oil as desired. Roast. After the shrimp has cooled, dice and toss with olive oil, toasted coconut and pistachio nuts. Chill and serve. Serves four adult diners.
As for food-world news?
Food, Inc., the food-industry documentary featured at The True/False Festival this year, begins opening at selected theaters this week. It will be at the Tivoli in University City on the 26th. It'll be here at RagTag by July 24th. Here's the website:
http://www.magpictures.com/films.aspx
See you next week!
;-)M
In boxes this week:
There will be spinach, cucumber, zucchini, beets, green onions, radish and mint. Green beans are on the horizon! Maybe next week.
So, more cucumbers on the way this week, and since I've just never been a pickle fan, I'm always trying out concoctions. Here's one from my appetizers-for-fancy-folks file:
Cucumber coconut shrimp
by Marta Ferguson
1 lb. medium (41-50 count) shrimp, defrosted, peeled and deveined
2 tablespoons+ coconut oil
2 large cucumbers, peeled, seeded and diced
1/4 cup shredded coconut, toasted
1/3 cup pistachio nuts, roasted and salted
1 tablespoon+ of light olive oil
Preheat oven to 425. Lay shrimp in high-sided pan or pans, adding coconut oil as desired. Roast. After the shrimp has cooled, dice and toss with olive oil, toasted coconut and pistachio nuts. Chill and serve. Serves four adult diners.
As for food-world news?
Food, Inc., the food-industry documentary featured at The True/False Festival this year, begins opening at selected theaters this week. It will be at the Tivoli in University City on the 26th. It'll be here at RagTag by July 24th. Here's the website:
http://www.magpictures.com/films.aspx
See you next week!
;-)M
Friday, June 12, 2009
SOFAB!
Hi all,
Well, as we're in the travel season and some of you may be looking for slow-food destinations, I thought I'd share some information about SOFAB, the Southern Food and Beverage Museum in New Orleans. I had the pleasure of interviewing their director two years ago as they were getting ready to open their doors. Since that time, SOFAB has moved from conceptual idea to working museum and one-stop food-advocacy shop. Every week they host new events and classes. So if you're headed south for summer vacation, check it out!
Here's the link:
http://southernfood.org
Meanwhile, more great fresh food in your boxes this week:
Cucumber, Squash, Zucchini, Lettuce, Spinach, Green Onions, Radish, Asparagus, chives. Blueberries for fruit & berries CSA's.
And, though I will, I really will get our quiche recipe tweaked and posted, here's its ubersource. Alton Brown's suggestions for refrigerator pie:
http://www.foodnetwork.com/recipes/alton-brown/refrigerator-pie-recipe/index.html
See you next week!
;-)M
Well, as we're in the travel season and some of you may be looking for slow-food destinations, I thought I'd share some information about SOFAB, the Southern Food and Beverage Museum in New Orleans. I had the pleasure of interviewing their director two years ago as they were getting ready to open their doors. Since that time, SOFAB has moved from conceptual idea to working museum and one-stop food-advocacy shop. Every week they host new events and classes. So if you're headed south for summer vacation, check it out!
Here's the link:
http://southernfood.org
Meanwhile, more great fresh food in your boxes this week:
Cucumber, Squash, Zucchini, Lettuce, Spinach, Green Onions, Radish, Asparagus, chives. Blueberries for fruit & berries CSA's.
And, though I will, I really will get our quiche recipe tweaked and posted, here's its ubersource. Alton Brown's suggestions for refrigerator pie:
http://www.foodnetwork.com/recipes/alton-brown/refrigerator-pie-recipe/index.html
See you next week!
;-)M
Saturday, June 6, 2009
Omelets at the Farmer's Market This Week!
Hi all,
A little late with this week's post, but I've got great news from our local Slow Food chapter:
Brook Harlan, a chef instructor at Columbia Area Career Center, will be cooking made-to-order omelets with his students at the Columbia Farmer's Market this week from 8:15 until 11:15.
The fresh ingredients will be from the market farmers, of course. All proceeds benefit the Culinary Arts Department students, who are attending a national competition in Kansas City later this month.
In your boxes this week:
Asparagus, lettuce, spinach, green onions, radishes, snow peas, and oregano.
And the recipe, from one of my favorite breakfasts:
Fast Eggs Florentine
by Marta Ferguson
2 large handfuls of fresh spinach, rinsed and dried
1 tablespoon of butter
4 eggs, beaten
salt and pepper to taste
1/4 cup of grated cheese, preferably romano
Place butter in skillet and wait for it to bubble. Add spinach. As the spinach starts to wilt and shrink, add eggs and scramble. Salt and pepper to taste. Plate and garnish with cheese.
Works well over toast or with hash browns. Serves two adult diners.
See you next week!
;-)M
A little late with this week's post, but I've got great news from our local Slow Food chapter:
Brook Harlan, a chef instructor at Columbia Area Career Center, will be cooking made-to-order omelets with his students at the Columbia Farmer's Market this week from 8:15 until 11:15.
The fresh ingredients will be from the market farmers, of course. All proceeds benefit the Culinary Arts Department students, who are attending a national competition in Kansas City later this month.
In your boxes this week:
Asparagus, lettuce, spinach, green onions, radishes, snow peas, and oregano.
And the recipe, from one of my favorite breakfasts:
Fast Eggs Florentine
by Marta Ferguson
2 large handfuls of fresh spinach, rinsed and dried
1 tablespoon of butter
4 eggs, beaten
salt and pepper to taste
1/4 cup of grated cheese, preferably romano
Place butter in skillet and wait for it to bubble. Add spinach. As the spinach starts to wilt and shrink, add eggs and scramble. Salt and pepper to taste. Plate and garnish with cheese.
Works well over toast or with hash browns. Serves two adult diners.
See you next week!
;-)M
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