Taking a CSA Break But Still Cooking Organic!

Yesterday was the last basket of my current CSA share commitment. 14 weeks since the first basket arrived! It was my intention to switch our 'subscription' to an every OTHER week program to reduce the pressure of using all the produce in one week, be a bit more pragmatic with the expense, and still carry on our support of the CSA concept. Morning Song Farms disallows vacation skips when you go every other week and I have a lot of travel scheduled this month and through the end of the year. As such, I will use this time to reflect on the experience and make my decision as to whether or not we will continue when the dust settles. I hope to post a bit on a trip or two to a local farmer's market and compare the two organic experiences.

Despite the lack of posts, I think the others here are still going strong with their CSA boxes. Hopefully they will continue to share as well.

In the meantime, I still have lots of zucchini from Morning Song Farm! That's just fine with me as its always been a favorite. Several pieces went into this dish I made for a dinner party last weekend, Vegetable Tian. Its a great baked veggie dish that only uses a little gruyere so it remains a healthy oven dish for a buffet.

I've copied the recipe after the jump but you can get both this and other recipes, as well as a full report on the menu here.


Vegetable Tian:

Adapted from Ina Garten, "Barefoot in Paris".

Ingredients

* Good olive oil
* 2 large yellow onions, cut in half and sliced
* 2 garlic cloves, minced
* 3/4 pound yellow squas, yellow zucchini.
* 3/4 pound zucchini
* 1 1/4 pounds medium tomatoes
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon fresh thyme leaves, plus extra sprigs
* 2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

A Surprise Dinner Guest...

One of the joys of being part of Morning Song Farm's CSA is that I never know exactly what I'm going to get. That goes for the fruits and veggies as well as a few farm friends that come along for the ride. This little guy made it through a good wash at the sink, a few days in the refrigerator and finally a bath of balsamic vinaigrette. Just as we were finishing dinner, he inched his way up our salad spoon to say "Thanks very much. See you next time. I'll just be going now." This sort of thing would normally cause me to lose my appetite, but somehow I wasn't bothered at all by our little green dinner guest. It just seemed he was part of the package.

What is That? A French Breakfast Radish!

Another new item in the box this week: The French Breakfast Radish. How did I know that you might ask? My friend Cindy blogged about them not that long ago and how she had made Bon Appetit's Green Bean Salad with Radishes and Prosciutto.

I will definitely be making this before the weekend! I don't know if I'll get the ricotta salata as I have a lot of feta on hand. (Always.) Whole Foods is so close thought so I might break down and get it.

Swiss Chard That I Almost Put in the "Share Box"!

OMG! I almost gave up my Swiss Chard today into the share basket. But Trevor saved the day by telling me that it's good and I should keep it. So, I made this recipe and it was delicious! I especially liked the spiciness of the crushed red pepper. And I guess it didn't hurt that I smeared Smart Balance and salt on it in the end. He he he. I learned two things from this 1) maybe I don't want to discontinue my CSA subscription because I never would have bought swiss chard for myself and 2) fresher is definitely better when it comes to swiss chard.

P.S. I was thinking about not renewing due to financial circumstances (I'm a cheapskate!), however if I didn't have my box today, I might have just eaten a bowl of ice cream or cereal for dinner. Yikes!

Cooking for This Week

When you saw that last post were you wondering what he made with dandelion greens and ice berg lettuce? I'm in a good groove now with what has been coming in the rest of the box. This week I made more pesto and froze my mint according to Gillian's instructions.

Lettuce Wraps!


I always love the wraps at that branded Asian food store. They serve them as an appetizer but I prefer them as my complete dinner. Turned out they were the perfect dish to 'absorb' my dandelion greens as I don't really like the 'scrubbier' greens for salads as they get a bit bitter. But sliced up they make a good counter to the sweeter sesame oils and hoisin sauce in lettuce wraps.

Ice berg lettuce leaves
1 lb ground beef
1 TBS olive oil for frying
1 large onion, chopped
2 garlic cloves
2 TBS soy sauce
3 TBS hoisin sauce
2 TBS rice vinegar
Asian chili pepper sauce to taste. (I put in 3 TBS and that was good for me.)
1 can water chestnuts (drained and chopped)
1 bunch green onions chopped (reserving some chopped greens for garnish)
1/2 bunch dandelion greens
2 TBS dark sesame oil.

Heat a medium skillet to high heat, add 1 tbs oil and brown ground beef. Break into small pieces and when completely cooked through, remove from heat and sit aside to drain on paper towels. While the meat is cooling, add the onions to the pan and stir for 1 minute to begin cooking. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Add water chestnuts, green onions and sesame oil. Stir in chopped dandelion greens. When all is heated through add sauce to ground beef and mix well in bowl. Garnish bowl with reserved green onion and let your guests make their own wraps using the lettuce cups.

Don't have dandelion greens? I don't blame you. Sub in anything you want. Shredded carrot would work well too!

Whats In The Box?

This week's Harvest Box:

New items included dandilion greens, green pepper, and iceberg lettuce. The harvest ticket siad the box included a clamshell of cherry tomatoes or "1" and this was my "1":

Can't win them all I guess. It went into some sauce!

Make Sauce!

Tonight is CSA Basket Eve and there were a LOT of tomatoes, basil. mushrooms and other assorted veggies in the crisper that didn't get used this week. Tomorrow another CSA box will be delivered so I had to do something. With the house to myself for a few hours the evening was all clear to make sauce! Actualy two sauces...there was lots to work with in the crisper and my brother gave me a ton of oven dried tomatoes from his garden! First up was tomato pesto:

Adapted from Cook's Illustrated:

1/2 cup slivered almonds, toasted
12 oz cherry tomatoes
1/2 packed fresh basil
1 medium garlic clove, minced
1 small peperoncini, minced
salt
pinch red pepper flakes
1/2 extra virgin olive oil.
1/2 cup parmesan cheese
1/2 cup oven dried tomatoes (substitute reconstituted sun dried or oil packed sundried.)

Process all ingredients except cheese and olive oil for one minute until smooth, about one minute. Add olive oil in steady stream. Finish by lightly processing cheese. I was after a richer flavor and remembered my brothers oven dried tomatoes so I processed those in as well along with an extra handful of basil. This pesto will be good whipped into a nice creamy pasta sauce later or spread on crusty french bread. In the meantime, it goes into the freezer!

Next up, an old fashioned red sauce recipe from Julia Child that I found on the net. It is not your modern style at all but very easy and worth the extra simmering time. This recipe tastes just like the spaghetti sauce my mother used to make. In fact, I'll have to find hers to see if she actually got hers from Julia. Red sauces are very receptive to any 'extras' you have unused in the crisper and this one took the 4 remaining tomatoes that weren't going to make it another day.



Everything in the pot then simmer for at least two hours:



And look what you get!
This goes into freezer containers as well and will be used as a pasta sauce, chicken simmer sauce, and with a few extra herbs, pizza sauce this weekend. Crisper empty and ready for tomorrow!

FreshMint - Keep It That Way!

I absolutely love the smell of fresh mint and the way the velvety leaves feel between my fingers, almost like a nice scarf you could twirl and play with absentmindedly. However, I find it hard to keep my mint fresh and soft and velvety. I don’t have that many recipes that call for fresh mint, but just when I want to add a little mint to my fruit salad or top off a cloud of whipped cream, I find my once beautiful, fragrant mint has browned and shriveled in the bag or water bath in which I’d left it. Humph.

Recently I learned a couple of tips to keep the leaves fresh and flavorful for more than a day or so. It’s not very time consuming but these techniques go a long way for preservation.

Fresh Mint in the Fridge

1) Rinse your mint as soon as you get it home and lay it out on a towel to dry.
2) Separate the leaves.
3) With another towel or paper towel blot the mint to really get the excess water off the leaves.
4) Then pinch off the individual leaves and layer them in an airtight container. Store these in your refrigerator.

Fresh Mint in your Freezer

Follow the same steps above up to step 3. Once you’ve blotted away the excess moisture, lay the springs of mint on one side of a paper towel and fold the other side over. Put the folded paper towel in a Ziplock and squeeze out the excess air. Fold the bag over and place it flat in the freezer. You will have fresh mint whenever you need it.

Organic Cucumber in a Summer Cocktail

Check out my post extolling the virtues of gin over at sisboomblog.com. Be sure to check out my recipe for a cucumber gin and tonic which makes use of the cucumbers we received in this week's share box!

Ramblings: Food With Soul

This blog wasn't really conceived to be your regular food and recipe blog. Sure, we wanted a place to share recipes but we also wanted a place to describe the ways in which joining a CSA (Community Supported Agrigulture program) influenced or changed aspects of our lives or our thinking about food. Clearly, the excitement (and novelty) of a weekly fruit/veggie delivery has us all focused on the many great dishes we are cooking! As a result there has been very little commentary on the CSA itself. I do hope the rest of our team will share their thoughts soon.

Speaking for myself, I've always enjoyed food and cooking. Joining a CSA has not brought any additional enjoyment to the act itself although I am finding that I cook a lot more often and "just because". Perhaps it is the pressure to use everything up or perhaps, more likely, I am just expanding my notion of why I like to cook in the first place? I learned my way around the kitchen as a little boy watching my mother cook for the many small, intimate dinner parties she would throw and become 'famous' for. She used to get and enjoy a lot of attention for it and, if I am to be honest, I probably picked it up for the same reasons. Nearly every dish I've made since joining the CSA, both posted and unposted, is something I've made before and yet the preparation feels different. This leads me to feel that the change taking place has been more in terms of my relationship with the food and the skills themselves. Whereas before cooking was for company and special occasions, (to get noticed?), now it is just for me. The dishes I'm cooking are intended to be eaten more "routinely" by me and mine and not saved for others.

The title of this Sunday's New York Times Op-Ed by Nicholas Kristoff was "Food for the Soul". He writes about today's farming methods that, while efficient, also tend create a food output that is, to put it blunly, unhealthy. He describes how the food producers of today have no emotional connection to what they are producing. To gain efficency in production, assembly line produced food has lost its soul (and may even contain pathogens!) Its definitly worth a read. He doesn't tackle the issue of how it is probably impossible to feed the planet using only the small organic farms her prefers but he does make the point that there is a value in the output of small farms beyond the price and health relationship. While reading his column I realized that food producers, in this regard, have set a bad example for the rest of us: they have pushed down this lack of food "connection" to the end users, those of us who are doing the eating and cooking. For the most part, we are not cooks anymore, we have become food assemblers. Putting together meals from preportioned ingredients. Even in the produce aisle! How is it possible to have any kind of connection to a bag of prewashed lettuce or fruit that has been cut and made ready to eat in a container? By extention, how do we feel connected to anything we make from them?
Read more after the jump:

Everyone seems to find value in 'home cooking' and there are many hallmarks of this 'attribute' but I doubt any of them involve opening up packages and assembling food. That's what the cafeteria ladies in high school did. The people in your life might appreciate it when you buy them lunch or otherwise provide food but when you make the exact same thing 'from scratch', using fresh ingredients, the food is always valued higher than the equal item purchased elsewhere. Quite simply, the value of the truly home cooked meal is larger than the sum of its parts. This intrinsic increase in value is probably what allows us to be more forgiving of cooking's imperfections than we would be if we were dining in a restaurant. The patched together pie crust is a marker of a good home cooked pie, made with love, and not a flaw that spoils it. It is precisely the imperfection gives the pie its soul!

I really think we have to apply this same value to the produce we are getting in our CSA. So what if the zucchini aren't all the same size or you get a tomato with a brown mark? So what if you don't get to pick what is in the box each week? Yes, I know you can go to Whole Foods and get perfectly sized organic produce and you can get exactly the items you want. But will you? Or will you, like I used to do, just swing by Ralphs and pick up another souless bag of lettuce or worse, get take-out Chinese because nothing better is waiting for you in your refrigerator at home? I find that I am now not only embracing the pressure this box is putting on my cooking skills but I am also embracing the irregularity of the food inside!

This food may not be perfect but it sure has soul!

Basil Cherry Tomatoes

I started life as someone who did not like tomatoes and ended up quite the fan. I eat at least a pint of cherry tomatoes a week, mostly in my lunch salads. They are so convenient and when I add them to the salad I take for lunch to work every day I know they won't get all watery on my afternoon meal. When they are especially abundant I like to cook them up as a side dish for anything I might be grilling for the evening. My preferred method is a 'recipe' I picked up from my good friend Gary. Gary probably got it from the doyenne of roasting, Barbara Kafka and it became a staple in both our daily fares. Barbara has an easy method for roasting. No matter what it is, roast it at 500 degrees. Whether it is your Thanksgiving turkey, pork tenderloin or veggies, foat it at 500 degrees. Any less and you are just steaming your food and missing out on all that roasting has to offer.

Back to the cherry tomatoes:

2 pints cherry tomatoes or grape tomatoes
2 TBS Olive Oil
Garlic Salt
Salt
Pepper
2 TBS fresh basil, cut into a chiffonade

Put the cherry tomatoes in a heavy roasting pan with the olive oil and shake to cover tomatoes. Liberally season tomatoes with garlic salt, salt, and pepper and shake again to distribute. Put tomatoes in oven and keep an eye on them until they cook through and 'burst', about 10 minutes. if tomatoes start to brown, shake the pan until desired doneness is achieved. i like to pull them out JUST as they start to brown but if they go brown, they are still going to be quite tasty! Add basil and mix to distribute then serve.

Keeping Herbs Fresh

Many of us in the office have been gossiping about Herb. I mean herbs. As in how to keep them fresh. Our CSA boxes from Morningsong Farm have been arriving with more than generous amounts of fresh herbs: Chives, basil, rosemary, mint, parsley and dill have all been abundant. Frankly, I'm not used to so much fresh herbs in the house. I've grown used to going out and buying any herbs I need from the supermarket where they come in those tiny little plastic boxes and cost way too much. At least with those small boxes there isn't much left over to go bad. Check out this great idea from overthehillandonaroll.com. I will definitly be doing this as the herbs (especially the chives and basil) do not do well in the fridge.

Cherry Tomato Tarts for Lunch

The picture doesn't do these justice. Inspired by two boxes of cherry tomatoes in last week's Community Supported Agriculture (CSA) box and the discovery of two mini-tart pans in our semi-annual weekend garage cleanout, I set out to make a savory tart for lunch. As good as these were, I have to say that I defintiely traded some 'specialness' for 'ease' with this recipe adapted from Cook's Illustrated. I used a frozen pie crust when a home made buttermilk or buttermilk/herb crust would have been much better. The mustard was a bit strong for the effect here as well and needed to be countered with something else. Not sure what though. Perhaps more of a dairy base for the tart than just a cheese? I added Bulgarian Feta to the mozzarella for flavor and that was a good move. Or perhaps its just that cherry tomatoes, halved, didn't provide as much 'flesh' as sliced tomatoes spiraled in a tart would have. These weren't bad, but I know I can do better! Hopefully we'll be getting more tomatoes!

P.S. Be sure to sprinkle the fresh basil on the tart AFTER you cook it. Duh. I can't believe I forgot about that.

White Bean and Pesto Dip

Somewhat inpired by Michelle's hummus dip but with no chickpeas and no tahini on hand and a bunch of pesto left over from last week's CSA basil-fest, I set out to make some white bean and pesto dip to go with the potato chips I shouldn't have in my cupboard but I do. Here is the result, all ready in a to-go container to go to a pot luck this evening:

White Bean and Pesto Dip:

• 1 can white beans, rinsed
• Olive oil to desired consistency
• 1/2 cup pesto
• 4 TBS lemon juice
• Pepper to taste
• Walnuts and lemon zest for garnish.

Puree white beans in food processor with a little bit of the olive oil to get get it going. Add pesto and pulse processor. Add more olive oil if necessary being careful not to over process. Add lemon juice and pepper to taste. Garnish with crushed walnuts and lemon zest.

Sugar-Free Virgin Mojito

This easy recipe yields a mighty refreshing guilt-free mojito on a warm summer day!!

• 1 can Diet Hansen's Tangerine Lime soda
• Fresh Mint Leaves (thanks CSA!!)
• Ice

Pour soda over ice and mint leaves. The longer it sets, the mintier it gets!! Mmmmm! But don't let it set too long or it will lose its fizz.

Maybe later tonight I'll add the white rum...:)

Hummus Recipe

After thinking we have nothing in the house to eat, I Googled hummus recipes. This is what I found out how to do; a very impressive hummus recipe sure to please guests. I didn't have a food processor, so I used my Vita-Mix machine. I am a big fan of Vita-Mix!!


Ingredients (add all to food processor):

1. 1 can garbonzo beans (or chick peas) (drain and rinse)


2. 1/4c to 1/2c of tahini (mix it in the jar before pouring out to merge the oil with the sesame)


3. 1/2c to 1/4c greek style plain lowfat yogurt (find at Wholesome Choice, Super Irvine, middle eastern food stores)


4. 3 or 4 mint leaves (I used the fresh mint leaves from my CSA basket. Thanks Farmer Donna!)


5. Juice of 1 lemon


6. 2 tsp ready to use minced garlic with 1/2 tsp. salt

Process all the above ingredients in your food processor or Vita-Mix. Use rubber spatula to check consistency. I saw that it was pretty think, so I added 2 tbsp of water and mixed again until smooth. At this point, you can add more lemon (in the form of citric acid - which I do not have). Just use 1/2 tsp.

Plate it!!! It looks fancier and more inviting to dipping chips in (see picture).
Spread on plate with spatula. Sprinkle chopped parsley (thanks CSA!!), sliced black olives, and paprika. Drizzle some extra virgin olive oil on it. I tasted it and decided it needed grounded Cayenne Pepper which I lightly dusted it with to give it some heat. Whala!! Perfecto delicious!!!

I might even make a veggie sandwich and use this hummus as the spread!! Or you can just dip chips or pita chips in it. Or dip veggies in it like broccoli, cherry tomatoes or cauliflower.

Fruit Smoothie

I love my daily fruit smoothie so much I had to share the recipe with you all.

Must include:
Sliced Apple (with peel on)
Peeled Kiwi
crushed ice
liquid (see below)

Any of the following:
scooped out passion fruit (no seeds)
Berries (blueberries, strawberries, and/or raspberries)

Must have some liquid:
Use water and lemon juice or squeeze an orange
Or use fresh (not frozen)grapes (best to use red and green grapes together) with orange juice

Put all ingredients in magic bullet and blend for 1-2 minutes until smooth. It tastes like a drinkable fancy apple sauce. Perfect to get your after lunch fiber fix!

Things to do with Basil.

Basil is abundant now. We all know that means pesto time. Pesto is a cook's way of preserving the goodness of basil for use at a later time. As long as you have a food processor there is never a reason to let any pesto go to waste. Gillian and Caitie made pesto as did I when we were fortunate enough to get it in our CSA box. That very same week my good friend Cindy made pesto and blogged about it and kindly revealed her secret pesto ingredient, lemon juice. I scoffed at first because, like all cooks, I thought nobody could beat my pesto recipe but Cindy was right. In the blind taste test it was the addition of just a bit of lemon juice that took my recipe to a new height.

I was lucky enough to get two bundles with my CSA because somebody put a bunch in the exchange basket. I snapped it up! With most of it I made pesto (of course) because I needed a cup of it for a Pasta Pesto and Peas salad I had on the menu for a family picnic last weekend. Like most of my "secret recipes" this one was Ina Garten's first and it has become a 'go to' recipe for me for picnics and potlucks year after year. I had plenty of pesto left over so in addition to using it on some broiled tomatoes I used some for a pizza sauce when I had to find a way to use up the rest of last week's basket!

I don't think that there is anything that isn't made better with a little pesto on it. This past week pesto found its way onto grilled and roasted veggies, into a turkey sandwich, and even into a salad dressing. Fresh basil itself, however, is just as easy to use on its own. In fact, the many Persians I know eat it just as is, fresh, as a palatte cleanser with other fresh herbs like tarragon. Its actually quite good. I was at a party at my friend Meshia's house and look what she did with fresh basil: Mini caprese salads! They were so pretty on the platter that I had to take a picture of them.

Just thread the marinaided mozzarella balls on a toothpick with a basil leaf and a cherry tomato. Serve with a dipping sauce of olive oil and balsamic vinegar. How easy is that? Have a few sprigs left? I made a simple syrup with lemon zest and a handful of basil leaves for these lemon basil cakes. In fact, the syrup is now in my refridgerator begging to be used for some new invention. Any ideas?

Lemon Cakes with Lemon Basil Syrup:

For cakes:
1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted
3/4 cup matzo cake flour plus additional for dusting
2/3 cup plus 1/4 cup sugar
1/4 teaspoon salt
3 large eggs, separated, at room temperature for 30 minutes
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

For syrup:
1 1/4 cups sugar
1 1/2 cups water
1 (4- by 1-inch) strip fresh lemon zest
1/2 cup fresh lemon juice
8 large fresh basil sprigs For whipped cream
1 cup chilled heavy cream

Make cakes:Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Make syrup:Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. Syrup can be made ahead of time and stored in the refridgerator.

Assemble dessert:Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.

Will we get any more basil this week?

Misguided Study

Organic food is sometimes in the news! Some geniuses at the London School of Hygiene and Tropical Medicine (huh?) have released a study concluding:


"there is currently no evidence to support the selection of organically over conventionally produced foods on the basis of nutritional superiority."Times UK reports the obvious response that Yahoo News left off:


"[The study] had not looked at pesticide and herbicide residues in food produced by organic and conventional farming methods. The study also did not seek to compare the taste of the products. So other than the fact that organic food might taste better and be free of pesticides and herbicide residues, there is no nutritional reason for buying it? Uh huh, ok.

Keeping It Simple: Grapefruit

I had forgotten how good a grapefruit can be. Perhaps it was because the last I had from the grocery store were too bitter or perhaps my brain just hasn't been thinking about simple cooking the last few months. The last two weeks baskets had grapefruit that was just amazing. While grapefruit makes a great ingredient in salad dressings and you won't get any argument from me on how great citrus for cooking with fish, but to my way of thinking there are only two things to do with a fresh, sweet, juicy grapefruit like these:

The first, of course, is to slice, segment, and eat it for breakfast. Grapefruit is served "classic style" when it is eaten with a slice of toast and coffee. But if the work day is complete or you are otherwise enjoying a Sunday afternoon. and have a juicy grapefruit available, make a Greyhound!

It is a criminal waste of vodka to make a greyhound with canned or bottled grapefruit juice so I only enjoy this classic cocktail when I have a grapefruit on hand. Fill a highball to the rim with ice. Add 2 oz. vodka (or your preference) and then add the juice of one grapefruit (including just enough pulp to your own taste. ) Pour contents of glass into shaker and back into the glass to mix well. Garnish with lime. This is one of the most refreshing drinks there is. (If you salt the rim of the glass and you have a "salty dog". Get it?)

Beautiful Basil

When our CSA boxes came last week, I had a hard time extracting my nose from the sweet, pungent basil bouquet we received. It was big enough to cradle like an armful of beauty pageant roses, and cradle it I did...briefly. Then I got to work on making some delicious pesto with both basil and arugula.

Basil Arugula Pesto

I like to do all of this in my Cuisinart in the interest of time. All the pesto can be done to taste, depending on what you want to pair it with. A dipping sauce might be a little lighter whereas the pesto I like to use for my pasta and chicken has a bit of heat from the garlic and arugula.

2 cloves of garlic
1 tsp sea salt
1 cup lightly packed basil leaves plus 5-6 arugula leaves
¼ cup + lightly toasted pine nuts
¼ cup + freshly grated Parmesan-Reggiano
½ cup good tasting olive oil

Combine garlic and salt in a food processor until finely chopped. Add the basil and pine nuts and pulse until finely minced, then add the parmesan and do the same. Use your spatula and scrape all the goodies off the side of the bowl before adding the olive oil. While the blade is moving, slowly pour in the olive oil and just run the food processor until the pesto is to your desired consistency.

Pesto Pasta

Prepare your pasta to al dente and reserve some of your pasta water (a ½ cup or so). Put your strained pasta back in the pot and pour in your reserved pasta water. This will keep the noodles from sticking. Add in ¾ c to a cup of your fresh pesto and toss the pasta.

I grilled chicken breasts, cut them up and then finished them on the stove with a little pesto as well.


I topped the fettuccini and pesto chicken with some of those beautiful little tomatoes from our CSA shares. Voila!

Banana Zucchini Blackberry Bread

Another delicious use for all that zucchini lying around the house...

1 cup sugar
1/2 cup salted butter, room temperature
1 egg
2 large ripe bananas
1 cup shredded zucchini
1/4 cup milk or almond milk
1 tsp cinnamon
1 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup chopped walnuts
6-8 blackberries, cut into thirds

1. Preheat oven to 375 degrees. Grease a standard muffin tin or line cups with paper liners.
2. Cream butter and sugar until light and fluffy. Add egg and mix in completely.
3. Mash bananas in separate bowl and mix in milk and cinnamon. Add in zucchini.
4. Whisk together flour, baking soda and baking powder in separate bowl.
5. Starting and ending with flour mixture, alternate adding flour and bananas to butter and sugar. Only mix until just incorporated.
6. Fold in walnuts and then gently fold in the blackberries
7. Fill muffin cups with batter and sprinkle tops with demerara sugar.
8. Bake 18-20 minutes.

*I made little breads instead of muffins so drop the temp down to 350 and bake for 35-40 minutes. Yummy!

We Are Not Alone

Someone else has the same CSA pressure to use up all remaining veggies at the end of the week. Check out this post at mykitchenaddiction.com for "CSA Pizza". And it features zucchini! Surprise!

What Do I Do with All This *%&$#@ Zucchini?

If it is summer, it is zucchini time. It wouldn't really make a difference if I were in a CSA or not, when it is summer, there is a constant stream of zucchini coming into our house. It seems that everyone plants this in their summer gardens and everyone gets a bumper crop. My favorite way to eat zucchini is to just grate it and saute it quickly with some shallots or just salt and pepper. On Sunday I still had last week's CSA zucchini (still quite fresh) and this week's. Six was just enough to make one of my favorite recipes Mom used to make when she had her bumper crop of zucchini: Stuffed Zucchini (she used to call it "Zucchini Boats" thinking that would make vegetables sound more exciting to kids I think.) Anyway, these are great with hamburgers or any grilled meat and especially good for Sunday bbq's because they can be made ahead of time and popped into the oven while you are getting everything else readys

Zucchini Boats

• 6 zucchini (medium sized)
• 1/3 mayonaise, low fat will work.
• 1/3 cup parmesan cheese
• 1/2 tomato, peeded, diced, and drained. (I never peel 'em really. . . )
• 1/2 onion, diced.
• Salt and pepper to taste

Parboil in salted water the zucchini until barely tender, 7 minutes. Let cool a minute or two ands slice them lengthwise. Scoop out the center with a small spoon, reserving the pulp. Remove water from pulp by draining over sieve, cheesecloth, or even blotting with paper towel.

Chop pulp and stir in remaining ingredients. Fill shells and place in shallow pan. Salt and pepper to taste nd bake at 425 until filling mixture begins to puff and turn golden. About 20-25 minutes.

What's In The Box?

Donna didn't send a harvest ticket this week so we don't know what that one leafy green in the middle is.

UPDATE: I wrote Farmer Donna asking about the contents of our boxes and she wrote back with:

"I do have you on the newsletter list, haven’t sent out a newsletter this week."

We know. My guess is that that Donna is trying to keep us from being too disappointed if something on the harvest ticket doesn't make it into our boxes due to harvest conditions, etc. (This happened with our first week's purslane.) The problem is that while most of us understand what an orange is we don't know what some of the other more exotic things are. Theseare the things that compelled us to join the program in order to explore and we want to know what they are! (Not to mention that there are MANY kinds of oranges!)

I would suggest putting a 'content' list at the drop off so we can know whats in our boxes each week.

UPDATE 2: Farmer Donna notified me via email that the mystery green was, in fact, arugula. I think we were thrown off by the fact that this was harvested as God intended and not destined to be 'baby arugula', picked at a predetermined size, washed, radiated, and popped into a cello bag for our consumption. I had it for my lunch salad today and it was wonderful, somewhat spicy, and still crisp and fresh. When I have arugula I enjoy with the simplest olive oil and vinegar dressing ONLY.

Ticket arrived:

“Real Food, Grown Locally!” We’ll take it!

This is our journey in enjoyment and experimentation with a Community Supported Agriculture (CSA) program at the workplace – so far it’s really catching on! Most of us have never participated in a CSA before so we decided to blog about our excitement, confusion, tips and discoveries related to the farm fresh bounty that is delivered to us each week.

For our group it started with a lecture given by a local farmer and CSA organizer – Farmer Donna. She hooked some of us immediately with the idea that we could eat fresh fruits and veggies that were harvested the day before they were delivered to us; she reeled in a few more with the notion that CSA participants know exactly where their produce is coming from and can trust the integrity of ORGANIC labeling from her farm; and the skeptics signed up after they tasted real home-grown tomatoes and oranges and saw what beautiful, bountiful produce came in just one box a week.

We’re learning as we go, but one thing is for sure - we’re helping each other, helping the community and eating better together.

No Need for a Skeptical Look.

Those that know me outside of the office know that I am a skeptic. I don't really take many claims at face value and that is especially true when so-called authorities in the 'wellness biz' make them. Like most skeptics I feel that "extraordinary claims require extraordinary evidence" so when wellness practitioners suggest that I do something or another, or buy something or another and everything will be wonderful , I will be healthy, or I will save money, I tend to take it all with a grain of salt. Enter Farmer Donna of Morning Song Farm.

Our company is blessed with a corporate culture that promotes wellness. We are also blessed with a HR team that is passionate about the environment. This often results in various speakers coming to the office who cause me to run to the research in order to investigate their claims. (For those in the office reading this and wondering about the score: Green Tea, YES; the Master Cleanse, NO.) So you would think that I would be skeptical when I when I showed up to Farmer Donna's seminar on organic farming. Not really. I had been exposed to organic foods since I was a teenager (a funny story for another blog post) so I didn'tneed convincing that organic was preferable wherever possible and affordable. It was the whole CSA part that threw me. I had never heard of it before.

Only moments after Farmer Donna's spiel began was I to feel my skeptic hat firmly in place. Turns out she was not just an educator that day but also a salesman! Anyone who has ever been approached by someone selling water purifiers, motivational tapes, weight loss shakes, vitamins, magnets that relieve pain, (you get the drift), knows that salesmen who are also 'educators' can be a dangerous proposition. And, in fact, Farmer Donna's spiel did contain a few of the classic fear statements salesmen use to kick us into immediate action. While prior speakers at work have told us that our water supply is slowly poisoning us, Donna's version had more to do with vegetable seeds going extinct and the harrowing prospect of worldwide famine should anything happen to the loss of heirloom seed inventory.

That said, the pleasant surprise for me here was that there are plenty of good reasons to sign up for a CSA program that had nothing to do with responding to fear statements. Similarly, you didn't even need to consider the "dollar saved" proposition (again, another good future blog topic):

• Doesn't it make sense to know the person growing your food?


• Exposure to knew vegetables and fruits you wouldn't ordinarly try.


• A chance to visit the farm.


• Produce picked one day prior.


• Higher degree of credibility regarding the "organic" label.


• Just doing your part to sustain local farming, keep money local, and support a distribution system that doesn't burn a lot of fuel shipping things cross country.

So, no extensive research needed. I'm in!

What's In The Box?

Havest Ticket: