Posted (Steven) in Recipes

This week’s newsletter includes tips on storing herbs, recipes for scallion pancakes and orzo with grilled vegetables, and note on what to do with radicchio.

Carnegie Hill Newsletter – Week 6

Posted (Steven) in Recipes

This week’s newsletter includes recipes for wilted greens with balsamic chickpeas and a main dish salad.

Week 3

Posted (Steven) in News, Recipes

This week’s newsletter includes recipes for salad dressing, sauteed greens, and a white bean and garlic scape dip.

Week 2 Newsletter

Posted (Steven) in News, Recipes

Fall Greens – 12oz
Raspberries – 6oz
Red Tomatoes – 24oz
Butternut Squash – 16oz
Broccoli Florets – 12oz
Edamame – 12oz
Fresh Pea Shoots

**PS…because we had breakage on some of the eggs last month, I packed 15 extra yellow tomatoes for all the egg share members. We talked with the farmer to make sure they are packed better this month….thanks, Jim

Winter Fiesta Soup – Courtesy Tom Barritt, visit his blog at http://culinarytypes.blogspot.com/
2 tablespoons olive oil
1 onion chopped
1 medium carrot diced
2 cloves minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
2 bay leaves
4 to 6 cups vegetable stock
24 ounces frozen diced plum tomatoes
12 ounces frozen diced mixed peppers
16 ounces frozen sweet corn
2 cups cooked black beans
Salt and fresh ground pepper

In a large soup pot, heat oil over medium heat. Sautee onions and carrots until tender. Add garlic and continue to sautee until golden. Add the vegetable stock and spices and bring to a boil. Add the frozen tomatoes and frozen peppers and sweet corn. Simmer until the vegetables have defrosted. Add the beans and simmer another ten minutes. Remove the bay leaf before serving. Season to taste.

Basic Edamame

Kosher Salt

Boil edamame 2-3 minutes. Drain and sprinkle with Kosher salt.  Use fingers or  teeth to squeeze edamame out of shell and eat.  Don’t eat shells!
P.S. Eat some before putting down on table or you want get any!

Posted (Steven) in Recipes

Green Beans - 12oz
Blueberries – 8oz
Red Tomatoes – 24oz
Butternut Squash – 16oz
Peppers – 12oz
Corn – 16oz
Fresh Pea Shoots

Recipe – Corn Chowder
1 tablespoon unsalted butter
1/2 large yellow onion,chopped (about 1/2 cup)
1/2 large carrot,chopped (about 1/3 cup)
1/2 celery stalk ,chopped (about 1/3 cup)
1 package of Winter Sun Farms Frozen Corn
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium potato peeled and diced
1/2 package of Winter Sun Farms Green Beans and Red Peppers
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
fresh ground pepper
1/2 teaspoon fresh thyme leaves

1. In a large saucepan melt the butter over medium heat. Add the onion and saute for 4 – 5 minutes until soft. Add the carrot and celery and cook 4 – 5 more minutes.
2. Add the milk, potato and bay leaf and bring to a boil. Reduce heat to a bare simmer. Cover the pot and cook for 10 minutes. Make sure the heat is low enough to prevent scalding the milk on the bottom of the pan.
3. Discard the bay leaf. Raise the heat, add the corn, green beans,peppers, 1 teaspoon of salt, fresh ground pepper to taste and slowly bring to a boil again. Turn down heat and simmer for 15 minutes or until the potatoes are fork tender. Add fresh thyme during last 5 minutes of cooking.