Two Small Farms What's in the Box

Two Small Farms

What's in the Box 2009

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Recipe Archive A-Z:
many recipes!

Crusty Garlic and Rosemary Potatoes
Adapted from Bon Appetit

2 pounds potatoes, quartered
5 large garlic cloves, sliced thin lengthwise
2 Tbs. olive oil
3 tsp. chopped fresh rosemary

In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.

Roasted Green Beans with Onions and Walnuts
from Simply Recipes

1 lb green beans, stem ends snapped off
1 Tbsp olive oil
Salt and pepper
1 Tbsp balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme
2 medium thin-sliced garlic cloves
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1/3 cup toasted chopped walnuts
Method

1 Adjust oven rack to middle position, preheat oven to 450°F. Line rimmed baking sheet with aluminum foil (prevents burning on dark baking sheets, provides easy cleanup); spread beans and onions on baking sheet. Drizzle with olive oil; using hands, to coat evenly. Sprinkle with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.

2 While roasting, combine balsamic vinegar, honey, thyme, and garlic slices in a small bowl.

3 After beans and onions have roasted for 10 minutes, remove from oven. Drizzle vinegar honey mixture over the beans and onions; use tongs to coat evenly. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer. Adjust seasoning with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.

Serves 4.

Cooked Greens: an everyday recipe

Trim & wash the greens, leaving water on the leaves. Cut up into small squares or ribbons.

Heat frying/saute pan that will fit the greens, add a bit of oil (or bacon fat, or even butter if you like, I usually use grapeseed, peanut, or olive oil).

Add some-lots of chopped garlic and or onions. Cook only until barely translucent, don't let the garlic burn. Add the greens all at once, and give a stir. Then stir until they're bright shiny green, or even a darker green

OPTIONS:
-with chard I like to add a dollop of dijon mustard, and once in a while a dollop of cream cheese.

-you can add a couple of Tablespoons of rice wine or balsamic to finish the dish.

-S & P to taste if you like, but they're not crucial. Depends on your taste

-chopped/toasted nuts sprinkled at the end

White Bean Soup with Quinoa, Spinach, and Shiitakes
adapted from allrecipes.com

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 40 Minutes
Servings: 6

1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings

1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste

1. Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
2. Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
3. Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.

ROASTED SUGAR SNAP PEAS

1/2 lb sugar snap peas
1 Tbs olive oil
1 Tbs shallots, finely chopped
1 tsp fresh thyme, chopped
S & P to taste

1. Preheat oven to 450 degrees.
2. Cut off rough edge of peas and a bit of the string along the side (your preference how much).
3. Spread peas onto baking sheet so that they are in a single layer. Brush with olive oil and sprinkle with shallots, thyme and salt.
4. Bake in oven for 10 minutes. Servings: 4

Matthew K's Agretti Spaghetti

I experimented tonight with half of my agretti and it came out really well. I modified this recipe from an Italian website that I found and I am happy.

[for two people]
1/2 pound spaghetti
handful of agretti
1 link Italian Sausage
2 green garlics or spring shallots, minced
1 Cup ricotta cheese
Olive oil

-Clean the agretti and remove the "bulbs"
-Boil agretti with spaghetti in salted water according to the cooking time on the spaghetti box (I was taught pasta water should be as salty as the sea) I use "course salt for ice cream making" to salt my pasta water, a hefty handful into the water is usually enough
-While the pasta is cooking, brown Italian Sausage in a pan with green garlic with a bit of olive oil
-drain the pasta and return to cooking pot, mix all ingredients together and add pepper to taste (I added a spoonful of my hot pepper infused oil to add a kick).

SPICY SAUTEED DANDELION GREENS

In Rome, this is a typical way of preparing bitter greens.

1 bunch dandelions,leaves cut crosswise into 4-inch pieces
2 Tablespoons olive oil
1 large garlic clove, smashed OR 1-2 stalks green garlic
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Makes 4 side-dish servings.

Gourmet

Ginger Parsnip Soup adapted from Bon Appetit 2/2001

2 Tablespoons butter
2 cups chopped onions
½ cup chopped celery
2 tablespoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
3 cups chicken broth
3 cups parsnips, peeled and coarsely chopped (about one pound)
1 cup half and half

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly.
Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.

In the box the Week of July 1st, 2nd, and 3rd:

Salad Mix

Strawberries

Carola Potatoes

Red Beets

Rosemary

Cauliflower

Red Chard

Torpedo Onions

Mystery

PDF version of this week's newsletter

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