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Homemade vegetable broth/stock [Jul. 31st, 2010|05:16 pm]
Community Supported Agriculture: Share recipes, i

Hi everyone! I'll apologize in advance because I'm going to cross-post this a couple places.

I've come up with the idea of making my own vegetable broth/stock. I perused online a little bit for recipes, but most of them call for onions, carrots, celery... which is fine, but my idea is that I'd like to use the vegetable "leftovers", if you will, to create this broth/stock. The idea being that I don't want to "waste" the veggies on the stock- I'd rather eat them- but I end up with a lot of veggie pieces that I don't use, and I'm wondering if these could make a viable stock. It would give me something to do with the veggie leftovers, and save me a little money on broth.

So here are my questions-
1) Stock differs from broth in that it's thicker, is that right? Would I be making a stock or a broth? In recipes that call for one, is it okay to substitute the other? I think I always buy broth.

2) Is there a ratio of cups of veggies to water that I should use?

3) These are the types of things I am thinking about using: ends of things, like zucchini, carrots, and green beans. Kale stems. Carrot greens. Onion tops/stalks. (That's probably not what they're called. We had grilling onions and my husband said he was only going to use the onion part, not the green tops. That's what I'm talking about. Like the green part of a really big green onion.)
Are these viable options? Are any of them terrible options? (Is there anything else one can do with carrot greens, besides feed them to rabbits??) Are there other things I should think about? I've been basically saving every part of a vegetable I don't use, except for softer vegetables like tomatoes and cucumbers. And lettuce.

4) How long do you think I can save these things up before they're going to be of no use at all? A week? 2 weeks? If I have vegetables that I haven't eaten, are they worth throwing in? (I'm thinking like celery that's not crisp anymore.)

5) IF you are of the opinion that this is going to work, what herbs/seasonings should I add? Can I add dried herbs or do they need to be fresh? (I do have some fresh oregano and basil.)

Thanks in advance... I'm feeling kind of clueless.
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intro & request for recipes [Dec. 10th, 2009|11:41 am]
Community Supported Agriculture: Share recipes, i

hi all! very excited to have found this community - few things make me as happy as my weekly csa box. talking about it, learning from it, organizing things around it... i've even started a little ritual called csa-mas, where i send the list of contents to some friends after i pick up the box, and then have them over one of the following nights to help cook and eat what we got (since it's just the hubs and i, there's no hope of ever being able to eat everything ourselves before it goes bad). it's part christmas surprise, part iron chef, and wholly enjoyable.

in any event, here's my request (xposted from another community). thank you, neptunia67, for sending me over here, and i look forward to what's ahead!

my csa box came exceptionally stuffed with leafy greens this week - at least 7 kinds that i can remember right now (different kinds of mustard greens, collard greens, kale, chard) - plus the greens attached to daikon and red radishes, beets, and kohlrabi. now, i'm all for some greens, but that's a LOT of greens. any ideas for incorporating as many of them as possible into a dish, or recipes that freeze or store well?
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Good use for extra zucchini ! [Jul. 29th, 2009|09:33 pm]
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I finally purchased a Kitchenaid stand mixer - in GREEEEN APPLLLEE!

And have been using it for everything shy of wiping my own butt, and I thought I'd share a recipe that merges baking and veggies - and is healthy AND has chocolate! YUMMA. A good way to use up Zucchini which is lovely and in season right now (I've made three loaves of zucchini bread for AJ, my husband - not my favorite but her loves it! And lots of roasted zukes) and I STILL had one big zuke left in my CSA share - so I got creative and came up with this recipe:

Chocolate Zucchini Cake-bars

Preheat your oven to 350 degrees.
Brush a sheet pan with raised edges with olive oil and dust with a bit of flour.

3/4 cup raw cane sugar (regular sugar is fine - but this is better for you and tastier!)
1/2 cup plus a tablespoon brown sugar (light or dark is fine)
3/4 stick butter (I used olive oil based butter - but you can use what you'd like)
1 egg

Mix ingredients until well incorporated and smooth.

1 cup superfinely grated zucchini

Mix this in with other wet ingredients.

1 cup unsweetened cocoa
1 cup whole wheat flour (bleached is okay too - but this is better for you too!)
pinch of salt
generous pinch of cinnamon
1 teasspoon baking soda

Add the dry ingredients slowly with the wet ingredients until incorporated - don't overmix or the glutens will go all crazy in the flour and you'll lose the fluffy tastiness these lightweight cake bars have!

Bake for approximately 18-20 minutes - my oven takes longer since it's gas. I'd check them at 15 in an electric or other fast heating oven.

Remove from oven - set pan on rack to cool.
After cool cut into squares and allow to cool and set in pan.
When entirely cool - remove from pan - they are really fluffy and break easily - so you might want to put them in the fridge to preserve shape - if you don't care about aesthetics then nom them right out of the pan (I did, oops!)

They're really tasty and a nice way to sneak veggies into your diet OR your kids (if applicable) - My little girl Lily loved these!
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Peppers! [Jul. 11th, 2009|11:25 pm]
Community Supported Agriculture: Share recipes, i

Here is a picture of some of the peppers in the glass greenhouse.

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(no subject) [Jul. 11th, 2009|03:32 pm]
Community Supported Agriculture: Share recipes, i

I just posted the haul from my 7th week of my CSA and the farmer's market. I'm especially proud of my Japanese Eggplant picture here:

In my CSA box this week I also got hot peppers, sweet peppers, red cabbage, eggs, basil, tomatoes, squash, wax beans, tomatillos, green tomatoes, new potatoes, and carrots.

Nom nom nom.
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Introductions [Jul. 11th, 2009|04:30 pm]
Community Supported Agriculture: Share recipes, i

[Current Location |foxdogfarm]

Greetings! Thanks for accepting my member application to the list. From the things I have read so far, looks to be a "bountiful harvest" of information.

We grow vegetables on the farm here and own and operate our CSA in Kitsap County, WA. This is our first year offering shares out to the public, we opened on on the 18th of May. Thanks for having me, this will be lots of fun, and definitely a learning experience for me. Any questions you might have of me, just ask away!

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Hi everyone, a "what would you do?" question. [Jul. 10th, 2009|11:33 pm]
Community Supported Agriculture: Share recipes, i
I've tried to be pretty patient with my CSA this year. They've had one thing after another go wrong, and they're a well-established program locally, so I don't think they're scammers or anything. But this week, they didn't send anything. Nothing. Nada. Not even a postcard, or a phone call telling me not to come pick up (and we have voicemail, so if they'd left a message, we'd have known). Instead, I drove to the pickup spot (which is in the next town over, it's not super close or anything) and only then did someone at the spot -- who wasn't even a CSA employee, she was an employee of the place where we pick stuff up from -- tell me that my CSA wasn't delivering this week.

I'm patient about the boxes being very, very light. Farming's like that. I'd have even been okay with no box at all while they get stuff sorted out. What I'm irked about is the lack of communication, but I fully admit that could just be because I was hoping to have a little something from the CSA to menu plan around for the week, and because I made a special trip into town to do so.

So, CSA_chat folks -- what's your opinion? Am I being unreasonable? I'm totally willing to admit it if I am. I just can't believe they didn't call or send a postcard, especially since a whole lot of people (I was NOT among them, believe me, I know bad years happen!) were already threatening to ask for refunds due to having so little in their boxes (last week's was a very small bundle of sage, a few leaves of kale, and a few of swiss chard, plus a small baggie of amazing snow peas). It just doesn't seem like great PR to leave folks hanging.
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CSA Bounty 07.09.09 [Jul. 9th, 2009|06:01 pm]
Community Supported Agriculture: Share recipes, i

[Tags|, , ]
[Current Mood |hungryhungry]

Man, they give some good stuff. Getting snow peas again this week reminded me of the bag we got last week as well. A side dish or a stir fry may be in order to use all those up.

+ 1 pint of blueberries
+ 2 green zucchini
+ dill plant
+ bunch of red chard
+ bunch of kale
+ bag of snow peas
+ 2 small heads of lettuce
+ bunch of scallions
+ bunch of turnips

The dill plant seems really weak at the roots so I just may use that in flat Turkish like turkey meatballs for dinner tonight. Accompanying the meat balls would be some couscous and a cucumber/radish/red onion salad from last night. Vaguely Mediterranean tonight. Oh yeah, and we have some turnips left over from a couple of weeks ago. Who has a good recipe for mashed turnips? I've never done that before.

x-posted to my journal & cooking
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CSA intro [Jun. 24th, 2009|01:08 pm]
Community Supported Agriculture: Share recipes, i

[Tags|, ]

June- 1 weeks farmshare
Originally uploaded by selkie30
Yaaay Vegetables!
This week, Kale, collards, carrots, radishes, salad turnips, scallions, green onions, asian greens and PEAS (2 pints of snow peas, and 2 pints of sugar snap peas).

I live in Massachusetts and this is my third year with a farm share, and I am three weeks into this year's share. I am signed up with Watham Fields CSA, and out share runs from June through October.

This picture above is this week's haul- before I split it up with the family we share it with.

I think I will be using the radish and turnip greens, along with spinach left over from last week to make this (which I have only made with spinach before):

186 To make an herb tart

Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.

... or maybe I'll make one of the herb tarts that doesn't call for raisins....

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Cheater Greens [Jun. 9th, 2009|09:04 pm]
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The other day I asked for advice on how to use the turnip greens I'd received in my CSA, since I'd never had them before. Thanks to all of the suggestions, here's what I ended up doing:

12 ounces center-cut Bacon, cut into 1/2" pieces
1 green garlic head, including stalk, chopped (about 3 tablespoons)
8-10 cups Turnip greens, chopped
Kosher salt and freshly ground black pepper, to taste

1. Heat a large skillet over medium heat. Add bacon to skillet and sauté until most of the fat is rendered but the bacon is not yet crisp.

2. Add garlic and turnip greens, increase heat to medium-high. Sauté until greens are just wilted, stems should be crisp.

3. Season with a generous pinch of salt, black pepper, and serve.

Note: Any combination of onion, garlic, or shallots would work well for this dish. Green garlic is young garlic that looks similar to a green onion and can be used in the same manner. I used it because it’s what I had on hand; feel free to use what you have on hand.

Commentary and pictures can be found in my blog.
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