Making Peach Jam by Patrice Hall

 Making Peach Jam

By Patrice Hall 

This is a recipe for canning Peach Jam, and I am referencing my Ball Book of Canning and Preserving book and the National Center for Home Food Preservation site https://nchfp.uga.edu/. 

Peaches in a blue bowl in a steel sink. Photo by author.

Ingredients needed:

4 each ½ pint Ball jars with the lids and bands (I prefer the wide mouth jars)

*Prepared Peaches 2 2/3 cups

Fruit Pectin (3 tablespoons)

Sugar 3 1/3 cups

 

Instructions:

Clean the jars with soap and water then boil them in a large canning pot to make them hot.  While this is happening, you prepare the peaches by peeling, pitting them, then finely chop them, then sprinkle them with the lemon juice.  When the canning pot with the jars is boiling well you can remove the jars then set aside with the lids and bands.  Keep the canning pot boiling so you can use it right away after you fill the jars.

Mason jars and lids in a pot of water on a stove.  Photo by author.

 

Combine the prepared peaches and fruit pectin in a large saucepan.  Bring this to a rolling boil that cannot be stirred down, over high heat, stirring constantly.  Add the sugar, stirring to dissolve.  Return to a full rolling boil, boil hard for 1 minute while stirring constantly.  Remove from heat then skim the foam.  Then ladle the hot jam into the hot jars leaving ¼ inch headspace.  Place the lid on the jar with the band and close to fingertip tight.  Place the jar in the canning pot, repeat until all jars are filled.  Place top on canner and boil jars for 10 minutes (consult the National Center for Home Food Preservation site for altitude adjustments).

Packet of pectin, glass measuring cup, canning tongs, funnel, and other canning tools.  Photo by author.

 

After the Processing time is finished let the pot cool a bit by taking the lid off before taking jars out to cool on a counter covered with a towel (this is so the glass jars won’t break with the sudden change in temperature).  You may hear a popping sound, that means that the lids are sealed on the jars which is a good thing   I left my jars to cool overnight, my son wanted to eat some right away(!), so I let him.  In this case, once opened the jar must stay in the fridge.  The rest of the unopened jars can go in the cabinet if sealed properly, if not then it must go in the fridge.  The way you can tell is by pressing on the button on the lid, if it is still raised after 24 hours then it is not sealed.  This is very important because you can avoid getting sick by keeping the unsealed jars in the fridge. 

This is a fun and easy way to preserve some extra fruit, and you can make your own jam without all of the preservatives.  

 

 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Beets Beets Everywhere! by Wendy Myers-Jennings

 Beets, Beets Everywhere!

by Wendy Myers-Jennings

One vegetable we received in our CSA box this year was beets. We were looking for some creative ways to use them so below are a few!

Beet Hummus

The creaminess of hummus with an extra sweet tang of beet! Just roast one beet until tender, peel and then add it to a food processor or blender along with chickpeas, tahini, water or olive oil, garlic, lemon zest and juice, salt and cumin. Enjoy the bright pop of color!

Bright pink beet hummus in an open food processor.  Photo by author.

 

Pickled Beets

These are refrigerator pickled beets so very easy. Roast the beets and peel them, slicing into manageable sizes and put them into jars. Make the quick brine on the stove and once cooled a bit, pour over your beet slices. Put in the fridge and enjoy!

 

Mason jars of pickled beets on a white kitchen counter.  Photo by author.

 

Find the recipe here: 

https://bellyfull.net/refrigerator-pickled-beets/

Final tip: if you have an instant pot/pressure cooker, it’s an easy way to cook beets without heating up your kitchen this summer

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Ratatouille 2: Electric Boogaloo by Nadeen M. Thomas

 Ratatouille 2: Electric Boogaloo

By Nadeen M. Thomas

A few times a season, the stars align, and the CSA provides all the ingredients to make ratatouille.  This summer we've been lucky for two weeks in a row.

Bowl containing white onions, yellow bell pepper, purple eggplant, yellow summer squash, and a plastic container of cherry tomatoes.  Photo by author.

 

 

 

If you've never made ratatouille before, my tutorial from last year might help you.

If you're like me, and you're on your second batch of ratatouille for the summer, you might be wondering about different ways to eat this dish, especially if you are just one person faced with a giant Dutch oven of vegetable stew. 

So, here are some tips for using up your ratatouille:

1) Freeze some.  It freezes pretty well since mushy vegetables are part of the French tradition.  Plus, you can get a taste of summer in the middle of winter when a hearty stew really hits the spot.

2) Serve it on polenta.  I usually eat some of the first batch on polenta that I have cooked in chicken or vegetable broth and finished with a generous dollop of butter and grated cheese.

3) Add sardines.  Want to feel extra Mediterranean?  Add canned fish.  I'm partial to sardines in olive oil (drained), but any canned fish will work.

4) Serve it on couscous. Tired of cooking (ratatouille is labor-intensive after all)? Those boxes of 5-minute instant couscous are your friend here.

5) Eggs is eggs.  Ratatouille and eggs are really good friends.  Last night I topped toad-in-the-holes (eggs-in-a-baskets) with grated cheese and leftover ratatouille for dinner.  Very simple, but it feels very fancy.

Two slices of wheat bread and two circles of bread topped with ratatouille on a plate with a knife and fork.  Photo by author.

 

6) Make a tartine.  Omit the egg and just serve it on toasted, buttered bread for an open-faced sandwich fit for a queen.

However you serve it, I do hope you try your hand at ratatouille this summer!

Bon appetit! 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

 

 

 

Braised Romano Beans by Jonathan Lessuck

Braised Romano Beans

by Jonathan Lessuck 

When I saw that we were getting Romano beans, I searched for a recipe. This one caught my eye because it brought together the beans with grape tomatos. It is a spicy sauce, so adjust it to your families tolerance for heat.

Braised Romano beans, photo by author.

Braised Romano Beans with Spicy Cherry Tomato Sauce & Lemony Ground Walnuts

(Original recipe from The First Mess).

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Servings 4 -6

Ingredients
2 tablespoons olive oil
1 medium shallot, small dice
1 tablespoon fresh thyme leaves, minced
½ - 1 teaspoon dried chili flakes or ground chillies (I used Diaspora Co.'s ground Guntur Sannam Chillies)
¼ teaspoon smoked paprika
1 tablespoon capers, minced
2 cloves garlic, minced
2 tablespoons tomato paste
1 lb cherry tomatoes, halved
sea salt and ground black pepper, to taste
½ cup water
¾ lb green Romano beans, cut into 2-inch pieces
¼ cup walnut halves
½ teaspoon finely grated lemon zest
½ teaspoon tamari soy sauce
¼ cup chopped fresh parsley
chilli oil for garnish (optional)

Instructions
Heat a large sauté pan over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning on the edges, lower the heat.
Add the chili and smoked paprika to the pan and stir for about 30 seconds. Then, add the capers and minced garlic. Keep stirring until the garlic is very fragrant, about 30 seconds. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the bits of tomato paste until it has darkened a shade or two. Again, if you’re experiencing rapid browning/drying of the pan here, just lower the heat.
Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the cherry tomato sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer another 5 minutes. The sauce should be slightly thick but still fluid enough to move around the pan easily.
Add the cut green Romano beans to the pan along with some extra salt and pepper. Stir to coat the beans in the sauce. Bring the sauce and beans to a boil and then lower the heat to a simmer. Cover the beans and continue to simmer until they are tender and the sauce has thickened around the beans, about 15-18 minutes. I like to lift the lid and check in on the beans here and there, giving it a stir each time.
While the beans are simmering, finely chop the walnuts and mix them together in a small bowl with the lemon zest and a pinch of salt. You could also grind this mixture up in a mini food processor if you like.
Once the Romano beans are done simmering, stir in the ½ teaspoon of tamari soy sauce. Check the dish for seasoning and adjust if necessary. Serve the braised Romano beans warm with the lemony walnut mixture and parsley sprinkled on top. Garnish with chili oil if you like.

Recipe Notes
You could definitely make this with regular green beans, but the experience will be a bit different. The Romano beans have a meaty quality that works so nicely here. That said, regular green beans would still be tasty! I’d simply leave them whole rather than cutting them. They will likely need less simmering time--I’d start checking at the 8 minute mark.
This cherry tomato sauce is seriously incredible with pasta. Use a bit of the starchy pasta cooking water to thin out the sauce rather than the plain water that I call for here.
If you would like to make this nut-free, you can substitute toasted sunflower seeds for the walnuts.
To make this soy-free, use 1 teaspoon coconut aminos in place of the tamari.
These braised Romano beans with spicy cherry tomato sauce are a simple and incredibly flavorful side dish.

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Swiss Chard & Potatoes - a Delicious Italian Side Dish by Wendy Myers-Jennings

Swiss Chard & Potatoes - a Delicious Italian Side Dish

by Wendy Myers-Jennings

We are so excited to be back in CSA season! Swiss chard is a frequent component of our box early on, and this year was no exception. A few years ago I found a simple side dish recipe that incorporates swiss chard and have stuck with it ever since! Simply peel, chop and boil some potatoes, blanch the chard at the end, and then drain the potatoes and chard. Saute the vegetables with olive oil, garlic, red pepper flakes, and top it off with a squeeze of fresh lemon juice. Salt and pepper to taste.

Recipe from: https://www.shelovesbiscotti.com/swiss-chard-recipe/

Enjoy!

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

My Take on Roasted Brussels Sprouts with Garlic by Jordan Moss

My Take on Roasted Brussels Sprouts with Garlic

By Jordan Moss 

 

We often make Brussels sprouts for the holidays. But this, what I tried out the other night, is the first time I've found it both delicious and incredibly simple. 

Roasted Brussels sprouts on a baking pan. Photo by author.

Here's the recipe by Mark Bittman from New York Times:

Roasted Brussels Sprouts with Garlic

Ingredients

Yield:4 servings

• 1pint brussels sprouts (about a pound)
• 4 to 6tablespoons extra virgin olive oil, to coat bottom of pan
• 5cloves garlic, peeled
• Salt and pepper to taste
• 1tablespoon balsamic vinegar
• 
  
• Preparation

1. Step 1

   Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

2.  Step 2

   Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

3. Step 3

   Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

 

I'm an artist and I can't help putting colorful fruit and vegetables in various order and shapes, before I cook them,  to see what the colors and shapes can create. It's rather endless. Here are a couple of photos of carrots from recent CSA carrots. 

 

Three purple carrots on a bed of yellow carrot slices.  Photo by author.

Orange, purple, and yellow carrot slices. Photo by author.

Enjoy Thanksgiving everyone!

Peace, 

Jordan

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Jazz Up Your Salsa by Wendy Myers-Jennings

 Jazz Up Your Salsa

by Wendy Myers-Jennings

Mixed vegetable salsa in a white bowl on a white tablecloth.  Photo by author.

 

One of the veggies we only get in our farm share is husk cherries. Biting into these always provides a confusing sensory experience: is it sweet? Savory? Do I like it??

In the past we’ve made baked goods with these cute little tomato/tomatillo cousins, but this year we mixed it up and made a delicious salsa! They’re a great addition to a salsa because they give mango salsa vibes but with less sweetness. We paired the husk cherries with our CSA cherry tomatoes, along with some red onion, black beans, cilantro, salt, and lime juice. Yum!

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Kohlrabi by Jolene Halzen

 Kohlrabi 

by Jolene Halzen

I first participated in Norwood CSA in summer 2021. I was delighted that Nick’s weekly emails included a list of the vegetables we were likely to receive, so that when I unpacked my box, I could cross reference and work out the identity of any vegetables that were unfamiliar to me!

 

One of those unfamiliar-to-me vegetables was kohlrabi.

 

Four kohrabi on a table.

 

Now, kohlrabi is a welcome gift.

 

I’ve learned to trim the leaves from the bulb immediately as I arrange the veggies in my fridge. I’ve learned you can use the leaves as you would other greens.

 

The kohlrabi blub is fresh and reminds me of radish, though a bit sweeter. I most enjoy the kohlrabi bulb cut up, served raw, with ranch dressing or dip. I put it on a plate next to carrot sticks and chopped red pepper for a colorful veggie plate.

 

●      Remove the leaves

●      Use a peeler to peel the outer layer

●      Cut in half

●      Chop it into thick matchsticks

●      Serve with other raw veggies and dip

●      Enjoy

 

Last week, I did a quick pickle on my kohlrabi blub sticks, which I loved. Two tablespoons of salt with a cup of vinegar in a bowl. Put the kohlrabi sticks in, and wait for 20-30 minutes. Serve as a side with dinner. Fancier version below.

 

Another thing I love: if I don't use the kohlrabi bulb right away, it keeps for a few weeks in the fridge.

 

Links for continued enjoyment of kohlrabi from The Spruce Eats:

 

How to Prepare and Cook Kohlrabi Deliciously - https://www.thespruceeats.com/how-to-prepare-kohlrabi-1447265

 

Pickled Kohlrabi Recipe - https://www.thespruceeats.com/pickled-kohlrabi-5187731

 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

 

Snap Beans – More Vitamin C than Oranges? by Patrice Hall

 Snap Beans – More Vitamin C than Oranges?

By Patrice Hall 

I am on a search for foods which contain Vitamin C. I had a cold last week and the fall season is almost here.  Which means that I have to get my vitamins and mineral supplements stocked up in my kitchen, along with the usual herbs such as echinacea, reishi mushroom and astragalus.  However, I was also looking for foods to stock up on besides the usual oranges and lemons.  

So, I was looking through the Just Food Vegetable Tipsheets and found that snap beans are a good source of vitamin C, which is great because we usually get them in our boxes. 

We can preserve them by pickling. You can find the recipe here: https://nchfp.uga.edu/how/pickle/vegetable-pickles/dilled-beans/ .  

Here is the nutritional information: https://www.fatsecret.com/calories-nutrition/usda/green-snap-beans.

If you want to compare the vitamin C content of different foods, here is the information https://www.eatingwell.com/article/2052728/6-foods-with-more-vitamin-c-than-an-orange/.  So, oranges contain much more vitamin C than snap beans.  You will have to eat about a pound of snap beans, which will make a great dinner, and you will be getting other nutrients such as Vitamin A, K, folate and fiber.  You can find a great recipe here: https://www.southernliving.com/recipes/slow-cooker-green-bean-casserole ..

I think that my search for a veggie with a vitamin C punch will lead me to broccoli, kale, mustard greens or brussels sprouts.  It is great to experiment with different foods, especially since we have so much access to them in our weekly boxes. Enjoy!

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Fried Rice by Vaughan Myers-Jennings

Fried Rice

By Vaughan Myers-Jennings

 

Picture: vegetable fried rice inside a wok, sitting on a stove. Photo by author.

As the Summer CSA comes to an end, ideas start to run short on what to do with all these wonderful vegetables. One good way to use a lot of them at once is by making a New York staple: Fried Rice. That's right, why pay $7.00 to make one of your favorite comfort dishes, when you can make a more colorful (and healthier option) at home? When my wife and I made this dish recently, we used a mix of our CSA veggies and frozen veggies. Please keep in mind that the rice should either be cooked and cold, or a day old; it gives the rice perfect texture. Lastly, spice this dish up even more by making and adding your own sauce. Check out the recipe at https://www.recipetineats.com/egg-fried-rice/

 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

 

Using the Extra Plums from the Past 2 Weeks by Patrice Hall

Using the Extra Plums from the Past 2 Weeks

by Patrice Hall

 

Four sealed Ball jars containing plum jam on a white paper towel.  Photo by author.

We received a lot of plums over the past 2 deliveries, and I decided to do something with them.  So I looked in my Ball Blue Book and found a recipe for jam, however this time instead of using the hot water bath method to preserve it I left it in the refrigerator.  I still used the Ball jars though.  Here is the recipe:

Take enough plums in order to prepare 2 2/3 cups pitted and finely chopped (I used 6 small plums for this, I think I also cut off too much fruit when I peeled them). Combine chopped plums and 3 tablespoons of fruit pectin (I used Ball Classic pectin) in a large saucepan.  Bring to a rolling boil which can’t be stirred down, do this over high heat while stirring constantly. Add 3 1/3 cups of sugar (I used Sugar in the Raw), stir to dissolve. Then return to a full boil, boil hard for a minute while stirring constantly. Remove from heat and skim foam from the top of the mixture. Ladle into jars then let cool, I usually leave them overnight. 

I canned some of the remaining plums, you can find that information in the National Center for Home Food Preservation website https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/plums-halved-or-whole/ , this is a great resource for preserving fruits and vegetables.

 

Three sealed jars containing canned plums on a white paper towel. Photo by author.

 

If you have a sweet tooth, you can make a stone fruit cobbler using the plums with the cherries and peaches we received in our past shares, here is a great recipe from Southern Living at this link.

Enjoy plums whichever way you choose!

 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

What’s sweet, tangy, and an amazing color? Pickled beets! by Wendy Myers-Jennings and Vaughan Myers-Jennings

What’s sweet, tangy, and an amazing color? Pickled beets!

by Wendy Myers-Jennings and Vaughan Myers-Jennings

In years past we’ve struggled to come up with different ways to use our beautiful CSA beets, besides our go-to method: roast. Last summer we had great success with beet brownies (see last year’s blog for more info!) but this year, we have tried another method twice with great success: pickled beets!

The great thing about pickled beets is that they are so easy to make and provide a delicious condiment for almost any dish. To keep the kitchen cool during the heat wave, we cooked the beets in our instant pot. The only other cooking required is to make the pickling juice. Once that’s done, you pour the pickling juice over the beets and pop it in the fridge! Just try not to spill any of that beet juice because you’ll have a beautiful magenta stain. 🙂

Recipe from: https://bellyfull.net/refrigerator-pickled-beets/

 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

A Dish Made Famous by a Cartoon Rat by Nadeen M. Thomas

A Dish Made Famous by a Cartoon Rat 

by Nadeen M. Thomas

 

Bowl with eggplant, purple and green peppers, garlic, onion, yellow and green zucchini, next to a plastic carton of yellow and red cherry tomatoes and a white container of fresh basil. Photo by author.

August is ratatouille season, as far as I'm concerned.  This week the CSA provided almost everything I needed; I did have to purchase an eggplant from my local greengrocer.

If you've seen the animated film, Ratatouille, you might think that the dish is a fancy and fussy treat for only the most rarefied palates.  It can be, but ratatouille is hearty peasant fare.  I don't use a recipe.  You can use whatever you have on hand.  It's a little fussy, but it's very forgiving.

Ingredients:

eggplant

zucchini or other summer squash

bell or other not-hot pepper

onion

tomatoes (any kind, even canned)

garlic

olive oil

salt and pepper

herbs (herbes de Provence are classic, but you can use oregano, basil, rosemary, thyme, paprika, cumin, red pepper flakes, whatever you have at hand)

Notice there are no amounts above.  Use what you have.  If you only have one zucchini, use one zucchini.  If you have two little eggplants, use them both.  Use as much olive oil as you'd like and as much garlic as you can tolerate.  Like I said, ratatouille is forgiving.

Tools:

Chef's knife, cutting board, colander, bowl, wooden spoon, frying pan, tongs, dutch oven or a stockpot with a lid (Food processor optional).

Preparation:

Chop all the vegetables into 1-inch chunks.  I blitz the onion, bell pepper, and garlic cloves in the food processor because I prefer them smaller.  Everything else I chop by hand.  You want the pieces of eggplant and zucchini to be roughly the same size. Chop your tomatoes: if they are cherry tomatoes, cut them in half.  If they are canned plum tomatoes, take them out of the liquid and chop each into 4 pieces. (Save the liquid for another dish).

Toss the eggplant pieces in a little salt and let them sit in a colander for a bit until liquid drains from them.  If you are using the thin Japanese eggplant, you can skip this step. (No need to dirty a dishtowel or use cheesecloth.  Just put them straight into the colander over a bowl).

Technique:

Heat some olive oil in a dutch oven and add the onion, bell pepper, and garlic.  Saute until the vegetables begin to soften, but not cook completely.  If you are using raw tomatoes, you can add them now or later, as they don't require a lot of time to cook.  Add your salt, pepper, spices, and dried herbs. Turn the fire down to very low.

Green oval dutch oven with chopped onion, garlic, and peppers on a stovetop with a wooden spoon and a frying pan with eggplant pieces.

 

In a frying pan, saute the eggplant and zucchini in olive oil in batches. You want the pieces to get some brown color on the edges, but not cook completely.  Add each batch of sauteed eggplant and zucchini to the dutch oven and give it a stir.

If you are using canned tomatoes, add them last, after all the other vegetables.

Give everything another stir.  Taste test for seasoning and adjust as necessary.  If you're using fresh herbs, add them now.

Put the lid on the pot and let it simmer for 20-25 minutes on the lowest setting.  

Ratatouille!

You can serve ratatouille the traditional way with crusty bread and scrambled eggs.  I like it on top of cheesy polenta or couscous, too.

Bon appetit!

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Marinated Cucumber, Tomato, and Onion Salad by Patrice Hall

Marinated Cucumber, Tomato, and Onion Salad 

by Patrice Hall

Bowl of cucumber, tomato and onion salad. Photo:

Hannah Zimmerman

There are some weeks where you need a salad that keeps for a while in the fridge, bonus points if the flavor improves the longer it stays.  This is that salad!  I was looking for a salad without lettuce which will keep in the fridge longer for these hot summer days.  SouthernLiving.com has a plethora of recipes for hot weather days, it has become a resource for me.  We are due to receive our tomatoes soon (Here’s hoping 😊) so this is a recipe to use them along with the cucumbers and onions.  Although this recipe calls for red onion, I will try it with the spring or yellow onion in the fridge if I don’t have the red.  Also, you can experiment with the herbs in the dressing if you wish to change the flavor, have fun!

 

Recipe by Stacey Ballis at SouthernLiving.com

Active Time: 15 mins

Marinate Time: 12 hrs

Total Time: 14 hrs 15 mins

Servings: 6

Ingredients

2/3 cup extra-virgin olive oil

2 1/2 Tbsp. sherry vinegar or red wine vinegar

1 Tbsp. dried herbes de Provence or Italian herb blend

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Pinch red pepper flakes (optional)

3 large ripe beefsteak-style tomatoes, cored and cubed into 3/4-inch chunks

1 medium red onion, halved and sliced into thin half-moons

1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in 1/2-inch chunks

Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)

 

Directions

Make dressing:

Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.

 

Add cucumbers, tomatoes, and onions:

Add the vegetables, and toss well to coat and combine.

 

Marinate:

Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.

 

Season and serve:

Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.

For more tips, see the full recipe at SouthernLiving.com.

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Sour Cherry Jam by Callum Heidi Prytherch

Sour Cherry Jam 

by Callum Heidi Prytherch

 

Quart of cherries on a counter next to ginger root, a wrapped bouquet of flowers, and a trivet shaped like a red-capped mushroom. Photo by author.

In this past week's farm share, we received some beautiful sour cherries. Visions of a cherry jam paired with the last of the Womanchego cheese from Cato Corner Farm filled my mind. This is an easy pectin-free recipe for a sour cherry jam. The lemon juice adds some brightness while the vanilla offers some sweetness to balance out the sour flavors. The sugar is adjustable and to your taste.

Sour Cherry Jam Recipe (no Pectin)

Ingredients:

1 Pint Sour Cherries

Juice of one Lemon

1 Teaspoon Vanilla Extract/Paste

1 Cup Sugar

Instructions:

1. Place glass plate in freezer for 5-15 minutes.

2. Depit cherries and remove stems. Roughly chop fruit.

3. Place cherries in a saucepan and add lemon juice. Bring to a boil over medium high heat.

4. Cook for twenty minutes while continuously stirring.

5. Add sugar and vanilla extract (or paste if using). Continue cooking until cherry mixture reaches gel phase at 225 degrees F. If you don’t have an instant thermometer, you can use the frozen plate to check by spooning a small amount of the jam onto the plate, returning it to the freezer for a minute, and then sticking your finger in it. If the jam wrinkles, it is done.

6. Turn off heat and can the jam. Store in the fridge for immediate use or process in a water bath canner for ten minutes to make it shelf stable.

    

   

   Slices of whole grain bread on a black plate.  One piece of bread is covered with cherry jam and a triangular slice of cheese.  Photo by author.
   

   
    

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html

Buddha Bowls by Vaughan Myers-Jennings

Buddha Bowls 

by Vaughan Myers-Jennings

With all the various colors and flavors of veggies that we get in our CSA deliveries, it would be great if there were a dish to bring them all together, right? Well…rejoice! Buddha Bowls are the answer to your prayers.  Buddha Bowls (so named because they are “perfectly balanced” bowls) are build-your-own dishes that contain a grain, a vegetable, a fat, a protein, and a sauce. They’re the perfect dishes if you want to use a good portion of your CSA delivery in one shot. They’re also fun, because you can make them pretty regularly and decide which flavors work better together, there are no rules! Recently, my wife and I decided to give this a try after she had heard about it for some time. Our mix was rice, fava beans, tomatoes, beets, turnips, and cucumbers; it was both tasty and nutritious. 

Buddha bowl is cut up mixed vegetables. Photo by author.

Finally, and most importantly, to correctly bring all the flavors together, you MUST have the right sauce. Lemon tahini, carrot-ginger, whatever your heart desires. Experimentation is encouraged. For guidance/inspiration for your Buddha Bowls, visit https://tasty.co/article/lavanyanarayanan/buddha-bowl-recipes 

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html