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
Wednesday, June 24, 2009
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
Friday, May 29, 2009
Grilled radishes!
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
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
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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