HARVEST GUIDE - WEEK 13 - AUGUST 22, 2013
First of all, thank you to all of you who made our second potluck a success. The food was excellent and the company was even better. Hopefully we can squeeze in one more before the season’s over. Stay tuned!
Secondly, it took us to week thirteen to finally have a harvest where we’re not giving out anything new. Tomatoes, peppers, kale, chard...all produce you’ve seen before. That makes my job in writing the harvest guide easy. I can simply say, “Refer to previous harvest guides for more information!” But that doesn’t mean I’m going to leave you hanging; I’ve included some new recipes to get you through the week. Enjoy!
COUSCOUS AND FETA STUFFED PEPPERS
1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 bell peppers
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
Preheat oven to 350 degrees F. Grease a small baking dish. Bring the broth to a boil in a saucepan; add the couscous; cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onions, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until the vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with the couscous mixture. Bake 15 minutes. Serve immediately.
Stephanie’s Notes: You may substitute other grains (such as quinoa, buckwheat, rice, or bulgar) for the couscous if you are watching your gluten intake. Also, despite the convenience of canned beans, I always suggest cooking your own beans. Cans are often lined with BPA and loaded with salt; not to mention buying dried beans will save you money! Check out this blog posting from Frugal Living to see how easy it can be: http://www.frugallivingnw.com/frugal-homemaking/cooking-dried-beans-vs-buying-canned-beans/
KALE AND CARAMELIZED ONION GRILLED CHEESE
4 medium kale leaves, stems removed
2 tsp vegetable oil
2 medium red onions, cut into 1/2 inch thick slices
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 teaspoon red wine vinegar
8 slices multigrain bread (preferably the sprouted grain variety)
1 oz finely grated Parmesan cheese, divided (about 1/4 cup)
3.5 oz shredded raclette cheese (just under 1 cup)
Preheat oven to 300 degrees.
Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain. Rinse kale under cold water until cool. Pat leaves dry.
Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with butter. Working with 2 slices at a time, arrange bread in a pan, butter side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices. Bake sandwiches for 5 minutes or until cheese melts.
Stephanie’s Notes: If you have no idea what raclette is, neither did I, so I looked it up. It’s a semi-soft cow’s milk cheese. If you can’t find it, Gruyere is a good substitute. Also, although the recipe calls for vegetable oil, I’d substitute something else. Store-bought vegetable and canola oils are often genetically modified and are produced using large amounts of pesticides. Lard (from a local source), on the other hand, despite getting a bad name in recent decades, is high in monounsaturated fats, which you need in your diet. It’s also an incredible source of vitamin D. Consuming lard has been shown to be good for your skin. And it’s an excellent choice for frying, as it’s a very stable fat with a high smoke point. On the other hand, if you’re a vegan or vegetarian, coconut oil is a good alternative for optimal health. (Although there are some controversial sustainability issues that should be mentioned). Make sure you buy unrefined coconut oil so you can receive all of the benefits of the lauric acid without any of the man-made trans fats.