Brazillion style collard greens

For the Sauce

• 3 tablespoon fresh squeezed lemon juice

• 1 small jalapeño, finely chopped

• ¼ white onion, finely chopped

• 1 tablespoon cilantro leaves, chopped

• Kosher salt

For the Greens

• 2 pounds collard greens, rinsed and well-dried

• 8 - 10 garlic cloves, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons water

• ½ teaspoon kosher salt, plus more to taste

• 1 small dried red chile (optional)

• Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Baked Feta Pasta

2 pints cherry tomatoes or two pounds small tomatoes quartered

4 cloves garlic chopped

1/2 cup olive oil

salt

1 block feta cheese

1/2 tsp. crushed red pepper flakes

fresh ground peppers

12 oz. pasta such as rigatoni or rotini

fresh basil

Heat oven to 450 degrees.

In a baking dish, combine tomatoes and garlic with 1/4 cup olive oil and sprinkle with salt. Toss to coat. Place feta in the middle. Pour the rest of the oil on top. Sprinkle with red pepper flakes and black pepper. Bake in oven until tomatoes begin to brown (about 40 minutes)

Meanwhile prepare pasta according to box instructions.

Combine prepared drained pasta with feta mixture and top with chopped basil.

Gyoza

For the Dumplings:

• 1 pound finely minced Napa cabbage (about 1/2 a medium head)

• 1 tablespoon kosher salt, divided

• 1 pound ground pork shoulder

• 1 teaspoon white pepper

• 1 tablespoon minced fresh garlic (about 3 medium cloves)

• 1 teaspoon minced fresh ginger

• 2 ounces minced scallions (about 3 whole scallions)

• 2 teaspoons sugar

• 1 package dumpling wrappers (40 to 50 wrappers)

• Vegetable or canola oil for cooking

For the Sauce:

• 1/2 cup rice vinegar

• 1/4 cup soy sauce

• 2 tablespoons chili oil (optional)

For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set over the bowl. Let stand at room temperature for 15 minutes.

1. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard liquid.

2. Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until mixture is homogenous and starts to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.

3. Set up a work station with a small bowl of water, a clean dish towel for wiping fingers, a bowl with dumpling filling, a parchment-lined rimmed baking sheet for finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.

4. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place spread a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper, in the shape of a disk. Use the tip of the finger on your other hand to gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

5. Working from one side, carefully seal filling inside wrapper by folding into a crescent shape, pleating in edge as it meets the other (see above for more detailed step-by-step instructions). Transfer finished dumplings to parchment lined baking sheet.

6. To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.

7. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before immediately serving with sauce.

8. For the Sauce: Combine vinegar, soy sauce, and chili oil. Serve.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen Romanowski, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Sweet Potato Cakes

1 3/4 lbs sweets, peel & cut in lg pcs
2 tsp. butter or coconut oil
1 onion, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 c unbleached all purpose flour
1 egg, well whisked
yogurt sauce
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
pinch of salt and pepper

Steam the potatoes until tender. Cool. Warm the butter and saute the onion ~ 4 min. Cool. Blend the yogurt sauce ingredients in a food processor. Set aside. Transfer potatoes to a bowl and mix them with the tamari, garlic, salt, red pepper flakes and flour to combine. Add the onion and egg and mix. Add butter to a pan and warm over med high heat. Make small, two tbsn patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes. Remove to a paper toweled lined plate. Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top.

adapted from Yotam Ottelenghi's Plenty

Escarole and Beans

1 head escarole    
1 bulb garlic, minced    
1 onion, diced    
1/4 c olive oil    
3 c navy beans, cooked

Saute onions and garlic in oil. When well cooked, add escarole and cover until all leaves are very wilted. Add beans and stir. Serve with rice or pasta.

- We put this in every year - we can't help it we like it so much....This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Tomato Leek Sauce

This recipe is adapted from the Washington Post. It is delicious and versatile. Serve it over any cooked grain (try the barley, wheat berries or triticale from the farm), over potatoes, pasta, fish or chicken for an easy meal. Add a hot pepper for some heat or some fennel or fennel seeds for a change of pace. 

Ingredients:     

2 tablespoons extra-virgin olive oil

2 cups thinly sliced cleaned leeks (white and light-green parts)

2 cloves garlic, minced

2 sprigs thyme

4 medium tomatoes, coarsely chopped, plus their juices

1/3 cup sauvignon blanc or other dry white wine

Coarse or flaky sea salt

Freshly ground black pepper

DIRECTIONS:

Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, add the leeks, garlic and thyme. Stir to coat, and reduce the heat to medium; cook for 8 to 10 minutes, until tender but not browned, stirring occasionally.

Add the tomatoes plus their juices and the wine, then season with salt and pepper to taste. Cook uncovered for about 30 minutes, adjusting the heat as needed. The mixture will thicken and begin to look like a chunky sauce. 

Discard the thyme sprigs. Taste, and adjust the seasoning before serving or cooling and storing.

Hot Weather Baba Ghanoush

I have long made baba ghanoush, but only this year was I so inspired to cook the eggplant outside to keep the kitchen as cool as possible. This is a flexible recipe and you may cook the eggplant in your oven, but I tried it outside and loved staying cool and loved the taste. The recipe may be cut in half. Experiment with how much of each ingredient you like. 

2 pounds eggplant (about 4 medium)

2 T tahini

4 T lemon juice

1 clove garlic (roasted garlic is also delicious in this recipe)

parsley

salt to taste

olive oil to taste

Place eggplant on medium hot grill and bake approximately 25-35 minutes, or until outside is charred and center is super soft. If the juice drips out, that's great. Let cool slightly and scoop eggplant out into colander or salad spinner. Let drip in colander for 1/2 hour or spin to get some of the water out (it will be creamier and thicker if you do this step). Add additional ingredients, except parsley and olive oil, and puree in food processor or blender until smooth and creamy. Add olive oil, if desired, to make in creamier. Add a little cayenne or zatar to spice it up. Serve with pita, flatbread, veggies or crackers. Great in a pita sandwich stuffed with fresh tomatoes and cucumbers. 

Polenta Baked Breakfast

4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper

 Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.

Recipe from Spork Me (sporkme.tumblr.com)

Chilled Cucumber Soup

4 cucumbers, peeled, seeded and chopped
1 - 2 c water
2 c plain yogurt (or half sour cream)
1 clove garlic, peeled
several mint leaves
2 tbsp fresh dill
1-2 tsp salt
1 tbsp honey
2 scallions, finely chopped

Combine the chopped cucumber, 1 c water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

This one comes is from the Farmer John Cookbook (available at our Farm Shop), and Karen made it on Tuesday - she says its the same as every other cucumber soup - really delicious and great on hot days. I won't say that the kids LOVED it, but they definitely ate it without too many grimaces.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Summer Squash Frittata with Goat Cheese and Dill

2 tablespoons extra virgin olive oil
1 pound summer squash or zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt and freshly ground pepper to taste
8 eggs
2 ounces goat cheese, crumbled (about 1/2 cup) (try Westfield Chevre from the farm shop)
1/4 cup chopped fresh dill

 Heat 1 Tbsp oil over medium heat in a heavy skillet. Add the zucchini and garlic. Cook, stirring, until zucchini begins to wilt, about three minutes, it should still be bright green. Season with salt and pepper, and remove from heat. Beat the eggs in a large bowl with the goat cheese. Stir in zucchini and dill. Heat the remaining tablespoon of olive oil in the skillet. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if theyre not. Meanwhile, heat the broiler. Uncover the pan and place under the broiler until the top browns very slightly and puffs under the broiler). Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Recipe from The New York Times

Grilled Halibut with Tatsoi and Spicy Thai Chiles

5 tablespoons sugar
5 tablespoons fish sauce
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 onion, thinly sliced
3/4 pound tatsoi(about 12 cups packed) 

Mix first 7 ingredients in medium glass bowl.

Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat).

Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives 

Preheat oven to 350F

Place spaghetti squash with cut sides down on a greased baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool. Heat oil in a skillet over medium heat. Cook and stir onion until tender. Add garlic; cook and stir until fragrant,. Stir in tomatoes and cook until warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Muhammara Dip

2 red bell peppers, or 4 red Italia peppers
1 cup walnuts, toasted
2/3 cup breadcrumbs, toasted
2 teaspoons pomegranate molasses
2 garlic cloves
1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon cumin (optional)
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons olive oil

 Cut core from peppers and broil for 7 - 10 minutes, until skin is charred. Peel skin. Blend the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. Serve the muhammara in a small bowl, chilled or room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Tomato Vinaigrette

10 plum tomatoes  Quartered and seeds removed (You can also use fewer slicers.)
Quarter cup salt
1 shallot
1 clove garlic.
half teaspoon pepper
1 cup red wine vinegar
2 cups olive oil

 Place tomatoes and salt in a colander and let sit a few hours or overnight to draw out moisture and acidity. Rinse excess salt from tomatoes. tomatoes. Puree in the blender with remaining ingredients. (We also added basil to the blender, and a very small amount of onion & maybe one slice of onion. You can also add a small amount of garlic.) Strain and chill.

From Colchester Farm CSA Newsletter

Spicy Cooked Carrot Salad

2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 chile, finely chopped (and seeded, if you want less heat)
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
Salt
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup yogurt, chilled (try Sidehill Farm yogurt in the farm shop)

 Peel the carrots and cut them, into cylinders one-half-inch thick. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Roasted Eggplant with Fried Onion and Chopped Lemon

2 large eggplants (about 1 2/3 pounds)
2/3 cup olive oil
Salt and freshly ground black pepper
4 onions (about 1 1/4 pounds), thinly sliced
1 1/2 green chiles
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 ounces feta cheese, broken into large chunks (try Neighborly Farms from the farm shop)
1 medium lemon
1 clove garlic, crushed 

Preheat oven to 425.

Halve eggplants lengthwise with stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 6 1/2 tablespoons of the oil and sprinkle with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown. (A tip: Place a shallow pan of water at the bottom of oven to prevent the eggplants from drying out.) While eggplants are roasting, add remaining oil to a large frying pan and place over high heat. Add onions and 1/2 tsp. salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat. Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic. Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over. Serve warm or set aside to come to room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Greens with Miso

3 cups chopped fresh kale or collards
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso (from the farm shop)

 Chop 2-3 garlic cloves finely. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 7-10 minutes, stirring a few times. Kale should be bright green and tender. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tbsp of water in a small bowl. Add to kale and stir for a moment.
Recipe from South River Miso.

Beet Dip

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup strained yogurt (try Sidehill Yogurt from the farm shop)
3 tablespoons extra-virgin olive oil
1 1/2 Tbsp pure maple syrup (try Dufresne Sugar House from the farm shop)
1 tablespoon zaatar
2 tablespoons goat cheese (try Westfield Chevre from the farm shop)
2 scallions, thinly sliced
salt, to taste, and warm bread, for serving (try El Jardin or Bread Euphoria in the farm shop)

 Preheat the oven to 350°. Put ¼ cup of water in a roasting pan, add beets and cover with foil. Roast for 1 hour, til tender. Let cool, at least slightly. Peel the beets and transfer to a food processor. Add garlic, chile, and yogurt and pulse til blended. (To make strained yogurt: put 1.5 cups of yogurt in cheesecloth and squeeze gently.) Add olive oil, maple syrup, zaatar and puree. Season with salt. Scatter goat cheese and scallions on top.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.