Wednesday, November 13, 2013

End of Another Farming Season

Greetings everyone!

We are thankful and happy to see the sunset of yet another successful farming season, full of long work days and lots of good food.  This week has brought us the most frigid temperatures yet....down in the teens!  The barn cats these days follow us around and yowl, as if telling us to turn up the thermostat.  The pigs are shivering so we've been throwing them lots of extra food for the added calories.  It's also the season of hunting deer and rabbits!  We have neighbors visiting our woods with crossbows in the hopes of pulling themselves a big buck.  Winter is slowly beginning!

We are also proud to announce that all our Echollective garlic this year is planted and tucked away already!  The next few weeks we'll spend tucking them in for the winter with thick layers of mulch, to protect them from winter's deep freeze.  As we wrap up garlic, it seems that our farming season is really coming to a close finally.  We have opted out on season extension this winter, and have only a handful of crops left to harvest for Co-op and restaurant orders, so in some ways we are still chugging along....

...and Fall CSA continues!   Don't worry folks, we still have plenty of yummy vegetables put away in storage (and still fresh greens from the field yet!) to put in your CSA boxes.  There are 3 weeks of Fall CSA left!!!

Fall CSA this week:

  • Braising Mix
  • Mint bunch
  • Garlic
  • Leeks
  • Onions
  • Shallots
  • Collard Greens
  • Potatoes
  • Jimmy frying peppers
  • Jalapenos
  • Apples
  • Daikon Radishes
  • Winter Squash
  • Carrots
See you at Ginter Ave.!


Recipes

Caramelized Shallots (smittenkitchen.com)
Adapted from Ina Garten

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 pounds fresh shallots, peeled, with roots intact
  • 3 tablespoons sugar
  • 3 tablespoons good red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
* If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.


Cheese and Squash Souffles Recipe (www.myrecipes.com)
  • 1 tablespoon butter 
  • 3 cups (1-inch) cubed (winter) squash (about 2 medium squashes)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 shallot, peeled and cut into 6 wedges
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper $
  • 1 (1-ounce) slice French bread
  • Cooking spray $
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1 cup fat-free milk
  • 3/4 cup (3 ounces) shredded Gruyère cheese
  • 3 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 3 large egg yolks $
  • 6 large egg whites $

Preparation

1. Place a small roasting pan in oven. Preheat oven to 450°.
2. Remove hot pan from oven; melt butter in pan. Add squash and next 3 ingredients (through shallot) to pan. Sprinkle squash mixture with 1/4 teaspoon salt and pepper; toss. Bake at 450° for 20 minutes or until tender, turning once. Cool squash mixture. Place squash mixture in a food processor; process until smooth. Scrape squash mixture into a bowl.
3. Reduce oven temperature to 425°, and place a rimmed baking sheet in the oven.
4. Place the French bread in a food processor, and pulse 10 times or until fine breadcrumbs measure about 1/2 cup. Lightly coat 5 (8-ounce) soufflé ramekins with cooking spray; sprinkle crumbs evenly over dishes.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the remaining 1/4 teaspoon salt in a medium, heavy saucepan over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly. Remove from heat; let stand 5 minutes. Add cheeses; stir until smooth. Stir in squash mixture and egg yolks.
6. Place egg whites in a large mixing bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into squash mixture; gently fold in remaining egg whites. Divide mixture evenly among prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on preheated baking sheet; place in 425° oven. Immediately reduce oven temperature to 350°. Bake soufflés at 350° for 45 minutes or until golden, puffed, and set. Serve immediately.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

Tuesday, October 29, 2013

Garlic Planting Season!

Greetings, all you local farm supporters, CSA members and Echollective blog followers out there!

Fall CSA continues, and although we've seen the coldest days of autumn yet, it looks like we'll be getting a little "hiccup" of warmth here soon!  We are also expecting our first autumn storm to arrive this week, a precursor to that classic wetness that always happens in the fall, long before the temps are low enough for them to turn into flurries or blizzards.

IMPORTANT NEWS/CHANGES!  Yes Fall CSA of course is still happening (we have four weeks or so left) but pickups will be changing.  Please take note!  Iowa City Farmer's Market and NewBo Markets officially ended last weekend, this Wednesday being the last official IC market.  So Wednesday pickup folks, your pickup won't change this week but next week, your pickup will be changing to a new one at a new location!  Saturday folks, you will be picking up this Sat. NOT at the ICFM (nobody will be there, just a bunch of people's parked cars), but at the new pickup.

New pickup: where is it? 
Our new market location will be at 1003 Ginter Ave., Iowa City; a.k.a. Farmer Derek's house!  Saturdays from 10 am 'til 12:00 PM, starting this weekend. 

*Please get a hold of us if for some reason the Ginter pickup on Saturday won't work for you!

And hey, if you're not a CSA member, feel free to come over and visit us for chat and some veggies anyway!  Hope to see you there!


What you CSA'ers will find this week:

  • Braising Mix
  • Garlic
  • Leeks
  • Onions
  • Kale bunch
  • Potatoes
  • Sweet Peppers
  • Fall Greens Mix
  • Apples
  • Daikon Radishes
  • Winter Squash (Delicatas and Butternuts)

By the way, this could be one of our last weeks for sweet peppers (yep, we still have them!) so folks, we're serious: grab as many sweet peppers as you can handle!  At this point we are keeping them around for storage and their days are numbered.

Also, another great announcement: the season for Garlic planting is here!  And we could really use the help.  Want to learn all the ins and outs of planting garlic?  Well, you can learn from us for free by coming out and helping us this Sunday!  Contact us if interested, we could use all the help we can get!

With that said....hope to see you at Ginter this weekend, and perhaps even out at the farm for garlic planting!!!



Recipes

Sweet Baked Delicata Squash (www.allrecipes.com)

Ingredients
  • 1 tbsp butter, or as needed
  • 2 large delicata squash - halved lengthwise, seeded, and cut into 1/4" slices
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp salt
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Generously butter a baking dish.
  2. Spread squash slices into prepared baking dish.
  3. Bake in preheated oven for 15 minutes.
  4. Stir brown sugar, honey, cinnamon, ginger, and salt together in a bowl; drizzle over the squash.
  5. Continue baking squash in oven until completely tender, 15 to 20 minutes more.


Goat Cheese with Bell Pepper Dressing (whatscookingamerica.net)

Ingredients:
 
4 tablespoons olive oil, divided
1/4 cup diced orange bell pepper
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon coarsely-ground pepper
1/4 teaspoon dried thyme
1 bay leaf
Coarse salt to taste
8 ounces chilled goat cheese (such as Montrachet), cut into 8 slices
2 tablespoons toasted pine nuts*
Baguette bread slices, toasted

* To toast pine nuts, preheat the oven to 450°F. Place the nuts in a shallow pan and roast, stirring often for 2 minutes. Do not overcook,for pine nuts burn easily.

Preparation:

In a large frying pan over medium heat, heat 1 tablespoon oil. Add diced bell peppers and sauté 5 minutes or until tender; reduce heat to medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme, bay leaf, and remaining 3 tablespoons olive oil. Simmer mixture 5 minutes, to blend flavors. Remove from heat.
Season to taste with coarse salt. Let cool to room temperature.
Arrange goat cheese on platter; spoon prepared dressing over the top of them. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette slices.
Makes 4 to 6 servings.



Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce (www.yummly.com)

Ingredients

  • 1 radish (large Daikon)
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1 handful kale (I prefer curly kale)
  • 4 ozs noodles (brown rice)
  • 7 spring rolls (wrappers)
  • sauce
  • 2 tbsps tahini
  • 1 tbsp soy sauce
  • 2 tsps toasted sesame seeds
  • 1 tbsp honey
  • 1/2 tsp flakes (chile, optional

Preparation
  1. Preheat oven to 350˚.
  2. Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
  3. Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
  4. Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
  5. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve.
  7. To may the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.



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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

Tuesday, October 22, 2013

Autumn Snowfall

Perhaps not in Iowa City, but up here at Echollective we experienced our first snow of the year!  It was quite beautiful, thick, and white; the snow clung to the ground for several hours but it has melted since.

Don't worry, we still have vegetables!  Fall CSA continues!  It is becoming time for us to try to cover and protect all our vegetables from the ice and snow, so we will be working hard for you in the upcoming weeks to procure you with as much of the Fall harvest as we can!

This week:

  • Garlic
  • Leeks
  • Onions
  • Kale or Collards Bunch
  • Potatoes
  • Sungold Cherry Tomatoes
  • Heirloom Tomatoes or Roma Tomatoes
  • Eggplant
  • Sweet Peppers
  • Jalapenos
  • Pears/Apples
  • Daikon Radishes
  • Winter Squash
  • Carrots
    ...and more!

Stay warm as the temps keep dropping!  Hope to see you at market!


Recipes

Roasted Butternut Squash and Bacon Pasta (www.cookinglight.com)

Ingredients
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash $
  • Cooking spray $
  • 6 sweet hickory-smoked bacon slices (raw) $
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour $
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese $
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 425°.
  2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
  3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
  4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
  5. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.



Eggplant and Tofu Stirfry (www.realsimple.com)

Ingredients

Directions

  1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
  3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.


Sungold Tomato Pesto Pizza (www.farmfreshfeasts.com)

Ingredients

Sun Gold Tomato Pesto Pizza

  • 1/2 recipe above Sun Gold Tomato Pesto
  • 1 pound pizza dough of your choice (see my Pizza Primer for a dough recipe, tips, tricks, and hints)
  • 3/4 cup sliced fresh mozzarella
  • 1/3 cup shredded Italian blend cheese
  • Optional toppings:  1/2 cup chopped banana peppers, 1/4 cup sliced pepperoni, as many little fishies as you desire
Directions

Preheat oven to 450 degrees Fahrenheit.  If you've got a pizza stone, place it in the oven to preheat as well.  If not, use a cookie sheet.  On an oiled piece of parchment, stretch out your dough into the shape that floats your boat today.  Spread between 2/3 cup and 1 cup (160 ml to 240 ml) of Sun Gold tomato pesto across dough.  Top with sliced mozzarella and any optional toppings you choose.  Scatter shredded cheese over top.  Bake for 5 minutes, then shimmy out the parchment paper from under the crust, and bake an additional 3-8 minutes until the cheese is browned and bubbly.  Cool on a rack 5 minutes, then slice and serve.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you! 

Tuesday, October 15, 2013

2nd Week of Fall CSA!

We apologize for the hiccup, and thus a lack of an opening newsletter for our first week....but regardless, Echollective's Fall CSA 2013 is underway!  Here comes Week 2...we hope those of you who are participating so far have enjoyed the first week.

The lineup for Fall Week 2:

  • Garlic
  • Leeks
  • Onions
  • Kale/Greens Bunch (Choice of Kale variety, Collards, Dandelion Greens, etc.)
  • Potatoes
  • Heirloom or Roma Tomatoes
  • Eggplants
  • Sweet Peppers
  • Mixed Cherry Tomatoes
  • Pears or Apples
  • Daikon Radishes
  • Winter Squash 
  • Asian Greens Bunch (Tokyo Napa Cabbage, Bok Choy or Tat Soi)
  • Beets

As everything shifts through the changing of the seasons, our lineup of produce remains strong-- but expect it to change soon, just as crisp fall phases closer to the bitterness of winter.  Our first frost arrived merely a few days ago, which marks the end of most of our hot weather crops; field tomatoes, peppers, and eggplants are shriveling as we hurry through to pluck the last of their still-good fruits.  Frost is like a kiss of death to any squash or watermelon plant.  Their leaves will be blackened and drooping, while the weeds and other cold-tolerant plants around them may still be vibrantly green and alive!  Squashes, melons and cucumbers just can't make it in the cold.

With that said, this will be your last chance for getting vegetables unique to the summer heat!  We've picked and stored all that we can handle, we currently have an enormous back-log of peppers and eggplants that will stay fresh for a long time.  Winter Squash will remain plentiful for many weeks to come!  Quite soon we'll be trading in the remnants of our warm-weather veggies back for the cooler tokens of fall and winter....

Hope to see you at market!



Recipes

Red Pepper & Goat Cheese Frittata (www.kitchendaily.com)

Ingredients

  • 8 eggs 
  • 2 Tbsp finely chopped fresh oregano 
  • ½ tsp salt
  •  ¼ tsp freshly ground pepper 
  • 2 Tbsp extra virgin olive oil 
  • 1 cup sliced red bell pepper 
  • 1 bunch scallion, trimmed and sliced 
  • ½ cup crumbled goat cheese

Directions

1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.


Grilled Pepper Salad (www.kitchendaily.com)

Ingredients

  • 4 bell pepper (mixed colors), halved, seeded and stemmed
  •  ¼ cup halved and pitted oil-cured black olives
  •  ¼ cup rinsed and chopped oil-packed sun-dried tomatoes 
  • 1 Tbsp extra virgin olive oil 
  • 1 Tbsp balsamic vinegar 
  • ⅛ tsp salt

Directions

Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.


Black Bean and Butternut Squash Burritos (ohsheglows.com)

These burritos have a kick of heat to them (that you can control yourself) and a light sweetness thanks to the butternut squash. The filling is so good I found myself eating it on its own. Use it to sprinkle on salads or as a dip for crackers in addition to making burritos. You could also try using sweet potato or pumpkin as a way to change up the butternut filling.

Yield: 4 burritos or 3.5 cups of filling

Ingredients:
  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!


Tuesday, October 1, 2013

Last Week of Summer CSA!

And so another great season closes.  We'd like to thank all of you CSA members out there for your dedication....this was a fantastic year!  We had an amazing array of produce and a wonderful collection of committed-to-local-foods folks to share it all with.  Of course we'd also like to send a warm thank you to any regulars we have, folks that visit us at the Farmer's Market regularly!  We couldn't do it without you.

But don't be sad that the season is ending!  Because technically CSA isn't over.....2013 Fall CSA begins immediately next week!  Continue with us to finish out our delicious, fruitful harvest of the year, because we're still pulling in all the good stuff!

Last Summer CSA Box:

  • Garlic
  • Leeks
  • Onions
  • Kale (Red Russian, Winterbor, Redbor, or other greens)
  • Potatoes
  • Heirloom Tomatoes
  • Roma Tomatoes
  • Sweet Peppers
  • Hot Peppers (e.g. Anaheims, Jalapenos)
  • Patty Pan Summer Squash
  • Pears
  • Daikon Radishes
  • Winter Squash or Melon
  • Carrots

We'll still be bringing all this tasty, healthy stuff to your table into the Fall hopefully with some added cool-weather additions coming soon!

Like to sign up for Fall CSA?  Click "CSA Signup" above and follow the prompts!  It's easy, and takes only a few minutes!

Soon to come we will be sending out our yearly CSA Member Feedback Survey!  Become a part of making our CSA better!

Without further adieu....enjoy the fall and we shall see you at market!


Recipes

 Roasted Acorn Squash and Gorgonzola Pizza (www.smittenkitchen.com)
 Adapted from Giada DeLaurentis
Yield: 4 side dish servings

  • 1 (1- pound) acorn squash
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes (we used 1/2 tsp. and it had plenty of kick)
  • 1/4 teaspoon salt, plus 1/4 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 pound pizza dough 
  • 1 cup shredded whole milk mozzarella
  • 1/2 cup crumbled Gorgonzola
  • 1 cup arugula
  • Squeeze of lemon juice

Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 25 to 30 minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss with arugula with the squeeze of lemon juice and the remaining 1/4 teaspoon salt and pepper. Slice and serve.


 Melon Salsa (www.sunset.com)

Ingredients

  • 2 cups diced orange-fleshed melon, such as Charentais (1/4- to 1/2-in. cubes)
  • 1 cup diced cucumber (1/4- to 1/2-in. cubes)
  • 1/2 cup finely chopped red onion
  • 1 serrano chile, stemmed, halved, and sliced
  • 1/2 cup roughly chopped cilantro
  • 3 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt

Preparation

  1. Mix all ingredients together in a medium bowl.
  2. Make ahead: Up to 1 day, covered and chilled.


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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

Tuesday, September 24, 2013

First Week of Fall

Well, we've been talking about how much it's beginning to feel like Fall....now it's finally here!

Your first CSA box of Autumntime!:

  • Garlic
  • Cooking Greens Bunch (Red Russian, Winterbor, Redbor, or Lacinato Kale; Kale Mix; or Collards)
  • Potatoes
  • Heirloom Tomatoes
  • Sweet Peppers
  • Hot Peppers (Jalapenos, Anaheims...or possibly more!)
  • Mixed Cherry Tomatoes
  • Patty Pan Summer Squash
  • Apples
  • Pears
  • Daikon Radishes
  • Winter Squash
  • Melon

The boon of fall has kicked in, and our farmers here have been hard at work pulling our winter squashes and melons from their vines.  Just as we promised, they have made their way into CSA!  We have an amazing number of varieties of squashes: Sweet Dumplings, Kabochas, Carnivals, Bon-Bons, Winter Sweets, Pie Pumpkins, Acorns and Butternuts are on the way.  Our melons have crazy names like Sugar Babies, Sarah's Choice, and Early Moons.  Squashes are the prize of fall!  We will make sure to include helpful recipes.


As a general announcement, it is Week 19 of CSA which means there are only two weeks left of Summer CSA!  Yep, it's almost that time.  But this doesn't mean that the time to get your local, delicious organic veggies has to be over....FALL CSA will continue once Summer CSA is over!

What are the details? 
First off, Summer CSA will roll over into Fall...with no break in between.  So the last week of Summer CSA comes around, and the next week will be Fall CSA's first week!  Pickups will continue to be at the Iowa City Farmer's Market for the first four weeks of the Fall CSA Season, and the remaining four weekly pickups are yet to be announced, but will be at a different Iowa City location! (Most likely an Iowa City Winter Farmer's Market).  This makes for a total of 8 weeks of Echollective Fall CSA!

Fall CSA will also lead right into Thanksgiving week which will be our last CSA delivery.  You will be the first to get what's fresh, local, and organic for your Thanksgiving feast....winter squash, pumpkins and more!

Interested?  Fall CSA Sign-Up will soon come open, but if you want to be among the first on board, email us and we'll put you on our list!  Email: echocsa@gmail.com or echofarmers879@gmail.com.

We hope you enjoy your first Fall box and stay on with us through Autumn and beyond!  Hope to see you at market!!!

Recipes

Thai Red Curry with Kabocha Squash (www.chow.com)

Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice for serving
Instructions
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.


Vietnamese Pickles with Carrot and Daikon (Do Chua) (www.whiteonricecouple.com)

Ingredients:

  • 1/2 lb. carrots- julienned or cut into thin match-like strips
  • 1/2 lb. daikon radish, cut same as carrots
  • 4 cups water, slightly warm enough to dissolve the salt and sugar
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 6 tablespoons distilled or rice vinegar

Directions:

  1. In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
  2. Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
  3. Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

Creamed Patty Pan (www.cooks.com)

Trim ends of 2 pounds fresh patty pan or other summer squash.  Scrub and shred coarsely using the largest holes of your grater (you should have about 8 cups).  Using a 10-inch or larger frying pan with a tight-fitting lid, combine 4 tablespoons (1/8 pound) butter, 2 tablespoons water, 1/8 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon basil leave, and 1 small clove garlic, minced or mashed.

Place on high heat, mix in the squash, cover, and ocok until the squash is just tender, about 5 minutes.  Take cover off the last minute or two, if necessary, to evaporate most of the liquid.

Meanwhile, mix 1 cup sour cream with 1 tablespoon flour until smooth; stir into squash.  Bring to a boil; stirring until smooth.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

Tuesday, September 17, 2013

Rains, Relief, and Ripeness

Good things have arrived!  The coming of Fall suddenly feels all the more real as temperatures this week have chilled out just a bit, bringing with them these relieving rains.  There are rumors of more rain to come, and our hopes are high.  Our farmers have been busy at work tilling the fields to finally ready for fall planting, which will include next year's garlic!  Not only are our human farmers busy turning the soil....our pigs, which get bigger and bigger by the day, are rooting like crazy now that the soil is loose, damp, and easy to work.  Yep, we consider them farmers too, since they fertilize the ground with their nourishing, nitrogenous pig poop and squash out any weed competition by eating them out by the root.  Next year, the field our pigs run through will be ready for planting.

Our first real step into autumn also has us dealing with the ripening of so many of our winter squashes, pumpkins and melons!  We couldn't help but split open some of our melons for a taste....they are delicious!  I am not a canteloupe fan but the flavors of homegrown varieties are irresistible.  What varieties do we have?  Boy the list is huge, and I can't even remember them all....Sugar Babies, Carnivals, Butternuts, the list goes on and some of the names get quite crazy.

We hope that soon our CSA members will be graced with the presence of this year's tasty melons, since we are pulling in so many...but in the meantime....

CSA This Week:
  • Braising Greens Mix
  • Garlic
  • Leeks
  • Red Zeppelin Onions
  • Choice of Kale Varieties, Collard Greens, Chard or Dandelion Greens
  • Zucchini
  • Potatoes
  • Heirloom Tomatoes
  • Roma Tomatoes
  • Sweet Peppers
  • Mixed Cherry Tomatoes
  • Hot Peppers
  • Patty Pan Summer Squash
  • Apples or Pears

Looking at this list we've still got quite the selection for you this Fall....we hope you enjoy.  See you at market!


Recipes

Healthier Nachos Supreme (www.delish.com)

Ingredients





  • 8 corn tortillas, cut into quarters
  • Salt
  • 1/4 cup(s) sliced jalapeño chiles
  • 1 can(s) (15-ounce) no-salt-added black beans, rinsed and drained
  • 1 cup(s) low-fat (1-percent) milk
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) water
  • 4 ounce(s) reduced-fat (50-percent) extra-sharp Cheddar cheese, shredded
  • 2 tomatoes, finely chopped
  • onion, thinly sliced 
Directions
  1. Sprinkle 1 side of tortillas with 1/4 teaspoon salt. In 4 batches, place tortillas between 2 paper towels on microwave-safe plate in single layer, spacing 1/2 inch apart. Microwave on High 2 minutes or until crisp.
  2. Finely chop half of jalapeños; reserve remaining for serving. Reserve 1/4 cup beans; place remaining in medium bowl.
  3. In 1 1/2- to 2-quart saucepan, heat milk on medium until just bubbling around edges. In small bowl, stir cornstarch and water until cornstarch dissolves. With wire whisk, stir cornstarch mixture into hot milk. Heat to simmering, whisking constantly; simmer 2 minutes or until thickened, whisking constantly. Remove from heat. Add cheese and whisk until melted and smooth. Stir in chopped jalapeños.
  4. Pour 1/4 cup sauce over beans in bowl. With potato masher or fork, mash beans until almost smooth.
  5. Place tortilla chips on serving plate. Spoon mashed beans over, then top with remaining sauce. Top with tomatoes, green onion, reserved beans, and reserved jalapeños.


Sauteed Apples and Leeks (low-cholesterol.food.com)

Ingredients
  • 2 large leeks, white parts only
  • 2 teaspoons margarine (divided) or 2 teaspoons butter, preferably unsalted (divided)
  • 2 large granny smith (or any variety) apples, cored and thinly sliced
  • salt and pepper, to taste

Directions:

1 Split the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well several times and dry. Cut lengthwise into thin strips, about 2 inches long.
2 In a medium skillet (nonstick is best) over medium heat, melt teaspoon of margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
3 In the same pan, melt the remaining teaspoon of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
4 Return the leeks to the pan and toss together to combine.
5 Serve immediately.


Fresh Corn, Tomato and Zucchini Salad (www.recipegirl.com)

Ingredients:

  • 6 medium to large corn on the cob (shucked and rinsed)
  • 3 small to medium zucchini, rinsed
  • 1 pint pear or cherry tomatoes, halved
  • 1/4 cup slivered fresh basil leaves
  • 4 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lime juice
  • salt and freshly ground black pepper, to taste

Directions:

1. Cut corn off the cob by placing it upright in a deep bowl and cut down the sides of the cob with a sharp knife.
2. Dice zucchini into 1/2-inch pieces (leave skin on) and add to the bowl. Add tomatoes and basil.
3. In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

Tips:

*If the salad sits in the refrigerator overnight, it may gather additional liquid from the fresh vegetables. Just drain any additional liquid and enjoy the leftovers.


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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

 

Tuesday, September 10, 2013

The Summer CSA Saga Continues....

It's that part of every great, epic chapter-book story were the plot gets a little plodding.  Yep...it's the summer doldrums.

Not just at Echollective, but at organic farms all over the area.  We talked to our good farm friends over at Dirty Face Creek/Muddy Miss Farms (we like to endearingly call them Dirty Miss Muddy-Face Farm), and they say the heat and dryness is such that it is discouraging to any new life.  Peter Flynn and Shanti Sellz, the farm's operators, state that it is quite difficult to keep any young seedlings with their sights set on fall alive in this weather, since it is anything but the opposite of good for them.  At the end of summer, it is time to plant cool-weather crops, like greens, turnips, radishes.  But if the summer refuses to end, and keeps giving us these 100 degree days?  Then fall planting will have to wait.  Fall babies are much too susceptible to these extremes when they are just sprouts.  We here at Echollective have yet to plant anything, waiting patiently for cooler and wetter times to get our next round started.  In the meantime we toil to keep the parched land watered and baby the mature plants we still have alive, namely our kale, leeks, tomatoes, peppers, eggplants, and squashes.....which are continuously pulling in quite the harvest.

We still fancy the idea of Fall (and even Winter) CSA, and we are hard at work getting the farm prepared for season extension during these upcoming cold months to house and protect our vegetables.  So stay tuned....we're working on it!

In the meantime, enjoy these Summer tidbits before they fade:

  • Braising Greens Mix
  • Garlic
  • Onions
  • Mixed Greens (Collards, Red Russian Kale, Lacinato Kale, or Chard)
  • Zucchini
  • Potatoes
  • Mixed Cherry Tomatoes
  • Juliet Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Patty Pan Summer Squash
  • Apples

We still have more delicious tomatoes for you all, and this week we are giving you special in your shares our Juliet variety tomatoes.  Juliets are a mini-Roma, you could almost say they are a "Cherry Roma."  They are the Roma's star-crossed lover (Roma and Juliet; get it?).  Juliets are highly adored for a wide array of reasons: they are split-resistant (a common problem with cherry tomatoes, getting juice all over), rot/disease resistant, they produce vigorously, and they are an eclectic tomato you can use on or in almost anything.  You can snack on them plain, slice them up and put them in a salad, put them on your sandwich/burger, cook them up, and even take the extra step of canning a few or blending them into your favorite sauce!  Some have claimed that they are at their best roasted!  (Think shish-kebab style.)  Many state that they are perfect for a canning sauce just after being roasted, the unique flavors are simply to die for.  They are truly quite amazing, and we hope you enjoy experimenting with them this week!  Recipes will be included of course.

Stay cool, and we'll see you at market!


Recipes

Slow-Roasted Juliet Tomatoes (beyondtoast.blogspot.com)

  • 1 quarts Juliet (or Roma) tomatoes
  • 1-1 1/2 tablespoons cold-pressed olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander

Preheat the oven to 200 degrees. Wash the tomatoes, and cut in half lengthwise. Toss with the olive oil. Arrange cut side up on a cookie sheet. Mix together the salt, pepper, and coriander, and using your fingers to take a pinch at a time, sprinkle over the tomato halves. Roast for about six hours, until tomatoes are wrinkled and shrunken. Cool. Stored in a sealed container in the refrigerator, they will keep for up to two weeks.


 

Honey-Glazed Patty Pan Squashes (www.marthastewart.com)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds small patty pan squashes, trimmed
  • Coarse salt
  • 3 tablespoons mild honey, such as clover or tupelo
  • Freshly cracked green peppercorns

Directions

  1. Heat oil in a large saute pan over medium-high heat. Add squashes, and stir to coat with oil. Season with salt, and cook, stirring often, until squashes are slightly browned and tender, about 7 minutes.
     
  2. Add 2 tablespoons honey, and toss to combine. Let cool slightly. Drizzle squash with remaining tablespoon honey, and season with salt and green peppercorns. Serve immediately.


  

Sweet Pepper Poppers (www.cookingchanneltv.com)

Ingredients

Directions

Preheat the oven to 400 degrees F.

Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.

Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.

Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.



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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

Tuesday, September 3, 2013

Asian Cukes and Still No Rain!

Little storms have been coming through here and there, but miss us by only a hair.  It's not a drought yet, and not quite as brutal as last summer's dry spell...but somebody, come out here and give us a rain dance soon!  For those of you out there with their lives not focused on farming (which is probably most of you), you're probably thinking "what's the big deal?  It's summer!  You don't want it raining at the beach."  But for us, it's a whole lot of time saved on irrigating, which we are currently spending a considerable chunk of time doing.

But we've been succeeding well!  Here's what we got for you this week:

  • Leeks
  • Garlic
  • Candy Onions
  • Red Russian Kale
  • Collards
  • Zucchini
  • Potatoes
  • Asian Cucumbers
  • Mixed Cherry Tomatoes
  • Roma Tomatoes
  • Eggplant
  • Sweet Peppers
  • Hot Peppers
  • Patty Pan Summer Squash
  • Gala Apples

Whew, that must be the biggest list of produce we've procured for you CSA'ers so far this season!   Doing a good job of pulling in the harvest in spite of this late dry heat, right?  The temperature drops back down to pleasant, dewy, cool levels have provided ourselves and the plants much relief; nights when there is a full moon, the reflected light still encourages plant and fruit growth, while the daytime rays encourage the ripeness of fruits like tomatoes and peppers!  Our fields of nightshades are still lush and green, peppered through with reds and yellows (and purples if you count the eggplants and Cherokee purples!)

This week you will be receiving apples again, which we have found out are the gala apple variety!  Galas were once voted the second-most favorite apple in the U.S., and are typically small in size and have a tendency towards bruise-resistance, as well as earlier dropping than other apples.

Official as our cooking green this week are kale and collards, both of which you have received before.  Particularly, you will be receiving our Red Russian variety, the kind of kale you might have already gotten in your box or as a selection at the CSA market table.  It is the big flat kind, with light purple veins, somewhat hand-shaped  or "oak-leaved" you could say.  Red Russian is unique not only because of it's appearance but also due to it's evident tenderness, which makes it an advisable addition to salads or even sandwiches!  (I much enjoy the latter).  Did you know....that kale and collards are the same species of plant?

Along with yet another plentiful heaping of tomatoes on your plate this week, our most peculiar yet tasty item are Asian Cucumbers!  To be truthful, these wiry cucumbers can be intimidating looking.  You wouldn't want to run into them in a dark alley, and when stumbling upon them in the cucumber patch, if you let your imagination run wild you could be facing off with some crazy, alien-looking viper from Mars slithering through your garden.  Ok, they're just vegetables, and they're not that scary.  It's as if they're the punk-rockers of the squash world; they refuse to grow straight but instead twist in windy, almost cork-screw fashions that defy your cucumber expectations.  They just don't conform.  They are completely covered in little spines, that fall out as they plump up to ripeness.  And they really like to listen to the Dead Kennedys.  But don't be intimidated....we'll be including recipes for this actually quite versatile, delicate-tasting vegetable!   Don't judge a cuke by it's cover.

With that said, we think you'll have a lot to look forward to at mealtimes this week!  See you at market!


Recipes

Asian Cucumber-Zucchini Salad (www.bettycrocker.com)

Ingredients

  • 1 tablespoon sesame seed
  • 1 medium seedless cucumber
  • 1 medium zucchini
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
 Directions
  • Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
  • Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
  • In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

Expert Tips

If you don’t have rice vinegar, distilled white vinegar can be used instead. Enjoy this recipe using all cucumber or all zucchini instead of the combination.
This light Asian salad tastes great served with julienne carrots and sliced roast beef.



Red Russian Kale and Onion Savory Breakfast Squares (www.yummly.com)

Ingredients
  • 1 bunch red russian kale (chopped, or use any other variety of kale)
  • 1/2  onion (chopped)
  • 2 cloves garlic (minced, 1/2 tsp. teaspoon minced garlic)
  • olive oil (1/2 tsp.)
  • tamari (1 tsp., or other soy sauce)
  • 1 low-fat cheese (c grated cheese, i used a blend of, called pizza cheese which has mozzarella, provolone, romano, and parmesan)
  • 1/4 cup whole wheat bread crumbs (100%, optional; i've made this successfully without the bread crumbs)
  • 6 eggs (beaten well)

Preparation

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa. - See more at: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html#sthash.I3fDCK0e.dpuf

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well.  (I used a salad spinner.)  Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square.  Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and sautee 3 minutes.  Add garlic and sautee about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and season as desired.  Stir gently until ingredients are well distributed.  Spray pan with olive oil or nonstick spray and pour in egg mixture.  Bake 20-25 minutes until eggs are well set and the top is lightly browned.  Serve hot.  This is good with low-fat sour cream or salsa.

 

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

What You'll Need: 2 tablespoons olive or vegetable oil 1 large (1-1/2 pound) eggplant, chopped 1 medium-sized onion, chopped (about 1 cup) 2 tablespoons garlic powder 1/2 teaspoon salt 1/2 cup green olives, pitted and coarsely chopped 3 celery stalks, chopped 1 (8-ounce) can tomato sauce 1/4 cup white vinegar 1/3 cup packed brown sugar 2 or 3 dashes hot pepper sauce What To Do: In a large saucepan, heat the oil over medium-high heat and add the eggplant, onion, garlic powder, and salt; saute for about 5 minutes, until the eggplant begins to soften, stirring occasionally. Stir in the remaining ingredients and continue cooking for 30 more minutes, until the vegetables are cooked well and begin to get mushy. Serve warm, or let cool then store covered in the refrigerator for a few days before serving (see Notes). Notes If your eggplant is bitter, you may want to add an additional 1 to 2 tablespoons of brown sugar while it's cooking. And I like to make this in advance, since that allows the flavors to blend well and the taste to become really rich.
Read more at http://www.mrfood.com/Appetizers/Spicy-Caponata#wKxUlWoOTwPKJ7cA.9
What You'll Need: 2 tablespoons olive or vegetable oil 1 large (1-1/2 pound) eggplant, chopped 1 medium-sized onion, chopped (about 1 cup) 2 tablespoons garlic powder 1/2 teaspoon salt 1/2 cup green olives, pitted and coarsely chopped 3 celery stalks, chopped 1 (8-ounce) can tomato sauce 1/4 cup white vinegar 1/3 cup packed brown sugar 2 or 3 dashes hot pepper sauce What To Do: In a large saucepan, heat the oil over medium-high heat and add the eggplant, onion, garlic powder, and salt; saute for about 5 minutes, until the eggplant begins to soften, stirring occasionally. Stir in the remaining ingredients and continue cooking for 30 more minutes, until the vegetables are cooked well and begin to get mushy. Serve warm, or let cool then store covered in the refrigerator for a few days before serving (see Notes). Notes If your eggplant is bitter, you may want to add an additional 1 to 2 tablespoons of brown sugar while it's cooking. And I like to make this in advance, since that allows the flavors to blend well and the taste to become really rich.
Read more at http://www.mrfood.com/Appetizers/Spicy-Caponata#wKxUlWoOTwPKJ7cA.99
What You'll Need: 2 tablespoons olive or vegetable oil 1 large (1-1/2 pound) eggplant, chopped 1 medium-sized onion, chopped (about 1 cup) 2 tablespoons garlic powder 1/2 teaspoon salt 1/2 cup green olives, pitted and coarsely chopped 3 celery stalks, chopped 1 (8-ounce) can tomato sauce 1/4 cup white vinegar 1/3 cup packed brown sugar 2 or 3 dashes hot pepper sauce What To Do: In a large saucepan, heat the oil over medium-high heat and add the eggplant, onion, garlic powder, and salt; saute for about 5 minutes, until the eggplant begins to soften, stirring occasionally. Stir in the remaining ingredients and continue cooking for 30 more minutes, until the vegetables are cooked well and begin to get mushy. Serve warm, or let cool then store covered in the refrigerator for a few days before serving (see Notes). Notes If your eggplant is bitter, you may want to add an additional 1 to 2 tablespoons of brown sugar while it's cooking. And I like to make this in advance, since that allows the flavors to blend well and the taste to become really rich.
Read more at http://www.mrfood.com/Appetizers/Spicy-Caponata#wKxUlWoOTwPKJ7cA.99
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa. - See more at: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html#sthash.I3fDCK0e.dpu
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa. - See more at: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html#sthash.I3fDCK0e.dpuf
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa. - See more at: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html#sthash.I3fDCK0e.dpuf
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa. - See more at: http://www.kalynskitchen.com/2008/08/red-russian-kale-and-red-onion-savory.html#sthash.I3fDCK0e.dpuf