Carnegie Hill Newsletter – Week 6

Week 3

Week 2 Newsletter

**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

Recipes
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

Directions:
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
Edamame
Kosher Salt

Directions:
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!

Recipe – Corn Chowder
Ingredients:
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

Directions:
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.

Horseradish Potato Salad

Couscous with Red Veined Sorrel

Fresh Red Veined Sorrel Soup

Sour Cream Apple Pie

Sesame Beets

Newsletter Week 14

¼ cup bacon drippings or butter
1 medium cabbage (3 lbs)
1 c. dry white wine
½ cup white wine vinegar (don’t use any substitutes)
1 medium onion chopped
1/4 c. sugar
½ tsp. thyme
½ tsp. pepper
½ tsp. salt.

In a heavy stainless steel or enameled iron skillet, saute onion in fat until transparent0. Slice cabbage and add to skillet. Add remaining ingredients. Bring to a boil. Reduce heat and simmer covered for 2 hrs, stirring occasionally. Add water if necessary to keep from sticking. NOTE: Use red cabbage for a more colorful version of this dish. Serves 10. Freeze!

Joanne Brieff

3 cups flour (up to 1 ½  cups whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon (rounded) cinnamon
½ teaspoon nutmeg (or ¼ teaspoon ground cloves)
½ teaspoon ginger
3 eggs
1 cup vegetable oil (I often use half oil, half applesauce)
1 tablespoon vanilla
2 cups sugar (or a little less)
2 ½ – 3 cups grated zucchini or other summer squash (I prefer organic zucchini if at all possible since the skin is left on.  You could also use grated carrots for half of the vegetables.  A food processor makes grating the squash a much simpler task.)

Preheat the oven to 325 degrees.  Grease and flour two 9×5 loaf pans.

In a bowl, combine all the dry ingredients.

In a large bowl, whisk eggs, oil and vanilla.  Add sugar and mix well.  Add the dry ingredients and mix until consistent.  But (as with any quick bread) do not over mix.  Mix in the grated vegetables.

Halve the mixture into the loaf pans and bake for one hour until golden brown.

NOTES:
I slice the loaves into ½ inch slices, wrap them in foil and store the slices in a the freezer in a Ziploc bag.  This makes a great tasting and healthy “fast food” snack that thaws in five or ten minutes.  Great for packed lunch.

This recipe also works great as muffins and mini muffins.

If I have a surplus of zucchini, I pre-grate it into 3 cup portions and freeze it in Ziploc bags.  Then in November, I bake zucchini bread and thin of summer time.  Thaw before using and dump in the entire contents of the Ziploc.

“Bikini cake” was Alexandra Rose’s name for zucchini bread when she was a toddler.  It is now our family name for this recipe.

Kathryne Lyons

This week’s recipes include Eggplant Cannelloni, Zucchini with Vinegar and Mint, Escarole Stuffed Pizza and Sardines with Sicilian Fennel Salad

Happy eating!

Newsletter Week 8

carnegie-hill-csa-newsletter-week-8