First Week of Fall

6:03 PM Adrian 0 Comments

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!

 

0 comments:

Rains, Relief, and Ripeness

6:24 PM Adrian 0 Comments

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!

 

 

0 comments:

The Summer CSA Saga Continues....

6:29 PM Adrian 0 Comments

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!

 

0 comments:

Asian Cukes and Still No Rain!

7:44 PM Adrian 0 Comments

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

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