Beachwood Canyon CSA pick-up & Panade Recipe

Vollies John and Laura with CSA shareholder Fran at the Beachwood Canyon pick-up.








Here's what Farmer John had for us at the Beachwood Canyon pick-up today:

turnips (pictured left)
arugula
Russian Kale
red & golden beets
curly mustard (pictured below)
japanese cucumbers
celery
adolescent romaine (red & green)
fresh garlic
mint
butter lettuce

Meanwhile, Mars, who happens to be launching a unique neighborhood school in Beachwood Canyon, sent in this amazing recipe for Panade - a savory bread casserole.

Make Panade with greens (kale, mustard, beet tops, turnip tops) and bread - even if it's old, stale bread - it doesn't matter. Mars brought some Panade to the CSA pick-up for us to taste and it was DELICIOUS. Here's her recipe, dapted from Judy Rodgers’s recipe from The Zuni Café.

Panada - a savory casserole

Choose a 2 quart soufflé dish or cast iron dutch oven, The size will be a gauge as to how much bread etc you will need.

2-3- thinly sliced yellow onions
mushrooms of all kinds
Garlic cloves peeled, as many as you like
ham
Salt
1 lb green Swiss Chard, thick ribs removed, or any bitter green (kale, mustard or beet green) cut into ribbons
Day old chewy bread (not sandwich bread) cut into cubes-enough to fill your casserole
Big box of chicken stock or vegetable broth
Fontina or Gruyere or swiss cheese coarsely grated (2 cups loosely packed) or more!

HEAT ¼ cup of the olive oil, add the onions and garlic, cook 3 minutes, stir and repeat.

When golden, add garlic, reduce heat to low with a few pinches of salt.

Stew, stir occasionally -- 15 minutes. Onions should not be mushy. Remove from pan.

Preheat oven to 325 degrees so as to cook for 1 hour 45 minutes.
Heat oven to 250 degrees so as to cook 2 hours 45 minutes.

In same large pan as you cooked the onions, wilt the chard with a drizzle of water and oil. Add a few pinches of salt.
3-4 minutes. It will taste bitter—ignore that. Toss in the bread with few T of olive oil and some stock.
Arrange layers of bread and greens with handfuls of cheese and a grind of pepper. Place cheese on top.

Bring the stock to a simmer and taste of salt.
Add stock to dish, nearly to the brim (1 inch below) Wait till it is absorbed.

BAKING THE PANADE
Cover the top with parchment paper then loosely wrap the top and sides with foil--With dull sides out.
Place a piece of foil on the floor to catch the inevitable drips.
It will rise a little, lifting the foil with it.
The top should be pale golden in the center and slightly darker on the edges.
Not really necessary but you can finish by uncovering the panade and raise temp to 375 for 10-20 minutes, until golden brown.

Excellent the next day. Great for freezing.

Thank you Mars! tara

Chrysanthemum Greens Salad

Here's what Farmer John had for us at the Beachwood pick-up this week:

Broccoli
Chrysanthemum greens
Beets
Cucumber
Fennel
Butter lettuce
Adolescent red and green romaine
Arugula
Chicoria
Italian parsley
Dill

One of my favorite things is being introduced to a new and delicious flavor, and chrysanthemum greens were new to me last week. I'm sure I've seen them in Asian markets, but I never cooked with them until Tara presented me with a bunch. They have a mild, fresh, and slightly sweet flavor somewhat like parsley crossed with celery tops and a faint but noticeable aroma of chrysanthemums.

I experimented with several preparations: They were fine sauteed in a little oil, but be careful not to overcook them. When I added green garlic to the mix, I thought it over-powered the delicate flavor of the greens, but if you're a garlic-lover, you might think differently.

I was happiest with a simple little salad tossed with an Asian-style dressing which complemented the floral notes in the greens:

Chrysanthemum Greens Salad

1 bunch chrysanthemum greens
1/2 small Japanese cucumber
1 T toasted sesame oil
1-2 T rice vinegar
pinch of sugar (optional)
salt and pepper to taste

1. Wash the chrysanthemum greens. Sprin dry. Remove any woody stems. Compost the stems. Break or chop the greens into bite-sized pieces and place them in a mixing bowl.

2. Wash, but don't peel the cucumber. Slice it very thinly. Add the cucumber to the mixing bowl with the greens.

3. In a small cup or bowl, mix together the sesame oil and the rice vinegar. Add a pinch of sugar, if you'd like. Mix briskly until combined.

4. Pour dressing over salad and toss until all the leaves are coated.

5. Season with salt and pepper to taste.

If you'd like, try adding a little mango, peeled and chopped; or some chopped Asian pear.

Enjoy!

Shelley

Roasted Beet Salad

Here's what Farmer John had for us at the Beachwood pick-up this week:

Green onion
Fresh garlic
Baby broccoli
Chicoria
Curly mustard
Beets
Baby bok choy
Tat soi
Arugula
Nettles

Beets are really two vegetables in one. The wavy, red-ribbed greens can be sauteed and eaten like chard, while the deep magenta root has myriad uses in soups, stews, salads, entrees, even dips. Roasting beets deepens their flavor and concentrates their sugar. Roasted beets are a perfect complement to the spicy, nutty flavor of arugula. Here's a simple little salad with a few options for dressing it up.

Roasted Beet Salad

3 medium beets
1 bunch arugula
1 T thinly sliced red onion
1-2 t extra virgin olive oil
1-2 t balsamic vinegar
salt and pepper to taste

1. Trim the greens off the beets and save for another use. Scrub the beets, but do not peel them. Dry the beets and wrap them in foil.

2. Roast the beets in a 350 degree oven until a toothpick can be easily inserted into the center of the beet, about 45-60 minutes. Do not overcook.

3. Remove beets from oven and allow them to cool until they can be handled. Unwrap the foil and you'll be able to slide the skins right off.

4. Dice or chop the beets and set aside.

5. Wash, dry, and trim the arugula. Tear into bite-sized pieces.

6. In a medium bowl, combine the diced beets, arugula, and red onion. Season with salt and pepper to taste. Add olive oil and balsamic vinegar and toss until coated.

Makes 2 large or 4 small servings

You can dress up this salad by adding one or more of the following ingredients:

1/2 C mandarin or blood orange segments
1/3 C crumbled goat cheese or blue cheese
2 T chopped toasted walnuts or whole toasted pine nuts

Enjoy!

Shelley

Beachwood Canyon pick-up 2/16

Yay for Romaine!

Finally! A sunny CSA day! No complaints, but for a minute there it felt like every CSA day was a rainy day. Sure kept things interesting!!

I'm getting back to work in the garden now that our loamy soil has dried out a bit. Harvesting biodynamic compost today and applying it and vermicompost tea as a soil drench to the beds. Soil biology is my new favorite thing. Fascinating stuff. Helps heal the pain. For the first time in 7 years, no flowers in the garden - just soil. It's taking a long time for the City to write a simple clarification....

Here's what Farmer John had for us this week at the Beachwood Canyon pick-up. Thanks as always to Laura, John and Spencer for volunteering their time to distribute veggies to shareholders. Melissa! John will drop your veggies off at Locali.

celery
carrots
arugula
nettles
green garlic
baby bok choy
curly mustard greens
romaine lettuce
tat soi
dandelion greens (chiccoria)


Here's a recipe from shareholder and nutritional professional, Lauren O'Connor. Read her comments on the nutritional value of Romaine lettuce. Wow! Thanks Lauren!

A Salute to Romaine
by Lauren O’Connor, MS, RD

Research suggests that up to 35 percent of cancers are related to poor diet. By modifying what you eat and being active, you can reduce your risk of cancer and other health issues. Eat more fruits and vegetables! That’s the motto. Fruits and vegetables not only help you lower your risk for cancer, but for heart disease, diabetes and other chronic illness.

A heart-healthy soup chockfull of vegetables is one way to get the important vitamins and minerals you need. Adding Romaine (lettuce) to your meal helps not only enhance your vegetable intake but also provides antioxidants for both cancer prevention and eye health. And it's a source of dietary fiber that can keep your digestive system running smoothly to prevent bowel blockage (a benefit to your colon).

Romaine has far more nutrients than many other salad greens. For example: compared to iceberg lettuce, Romaine has 3x more Folate, 5x more Vitamin C and 8x more Beta carotene. (1).

Folate has been touted for reducing risk of neural tube defects, and studies have indicated that higher levels of dietary folate convey some protection against the development of colorectal cancer in humans. Intake has also been associated with reducing risk of other epithelial cancers such as that of the uterine cervix. (2)

Vitamin C and Beta carotene works, along with a network of antioxidant nutrients, to help deter free radical damage. Additionally, Romaine contains the carotenoidslutein and zeaxanthin for good eye heath. (3)

Here's Lauren's recipe:
Romaine & Arugula Salad with Toasted Sesame

2 teaspoons toasted sesame seeds
½ teaspoon coriander; salt & pepper to taste
2 tablespoons fresh lemon juice

1 teaspoon (packed) finely grated lemon peel

1/3 cup extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)

4 cups baby arugula leaves 


Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt & pepper and coriander. Set aside. Combine romaine & arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle remaining seeds and serve. 
(Makes 8 servings.)

More from Lauren at www.nutri-savvy.com

References

1. Natural Health. (n.d.). Greens. Retrieved on October 28, 2005 from http://staging.naturalhealthmag.com/nutrition/13
2. Mason J. et al. Folate: effects oncarcinogenesis and the potential for cancer chemoprevention.
Oncology.1996;10:1727-1743.
3. George Mateljan Foundation: The World’s Healthiest Foods. (n.d.) Lutein & Zeaxanthin. Retrieved December 2, 2005,
from http://www.whfoods.com/genpage.php?tname=nutrient&dbid=126

Fusilli with Broccoli and Sun-Dried Tomatoes

Here's what Farmer John had for us at the Beachwood pick-up this week:

Broccoli
Celery
Carrots (beautiful slender carrots with their tops)
Shallots
Arugula
Red spicy mustard greens
Chicoria
Cilantro
Tat soi
Baby bok choy
Red leaf lettuce
Radishes

We had more rain today; and hail, too! It felt like a good day for something hearty to eat. Pasta, especially whole wheat pasta, is a great start to a healthy and hearty meal. I love pasta because the combinations are endless. You can be creative by tossing your favorite seasonal ingredients with your favorite pasta. Here's a quick and easy recipe for a tasty winter dish.

Fusilli with Broccoli and Sun-Dried Tomatoes

2-3 cloves garlic (or more to taste)
1/3 C olive oil
3 C chopped broccoli (chopped as described below)
1/2 C water
scant 1/4 t hot red pepper flakes (more or less to taste)
1/2 C chopped tightly packed sun-dried tomatoes*
1/3 C grated Parmiggiano cheese + more for serving
1 lb dried whole wheat fusilli (or other pasta if you prefer)
salt and pepper to taste

1. Fill a large pot with 4 qts water. Cover and bring to a boil.

2. Chop the garlic or slice it thinly, whatever you prefer.

3. Chop the broccoli into small, bite-sized pieces. Include the stems, but if they're thick, peel them first. Slice the stems 1/4" thick and chop into halves or quarters if the stem is thick.

4. In a large saucepan, heat the oil and cook the garlic over medium-high heat until golden, about 1 minute.

5. Add the chopped broccoli, water, and red pepper flakes. Cover and cook, stirring occasionally for about 2-3 minutes. Then uncover and continue cooking until broccoli is tender and nearly all of the water has evaporated, about 7-8 minutes. [If the water evaporates too quickly, you can add a little pasta water.]

6. While the broccoli is cooking, cook the pasta as directed on the package.

7. When the broccoli is tender and most of the water has evaporated, lower the heat and add the sun-dried tomatoes and the grated cheese. Stir to incorporate the cheese.

8. Drain the pasta, reserving 1 C cooking water. If the broccoli mixture is too thick, add a little of the pasta water, if desired. Season with salt and pepper to taste.

9. Add the drained pasta to the mixture and toss until combined. Remove from heat and serve with additional grated cheese.

Serves 4-5 as a generous main course, 8 or more as a side dish.

*Sun-dried tomatoes are a wonderful way to sneak a taste of summer into a winter dish. They're easy to make when tomatoes are plentiful. Pack them in oil and they'll keep all year. If you don't have any sun-dried tomatoes from your own garden, the Beachwood Market sells Christopher Ranch sun-dried tomatoes in oil from Gilroy, CA as well as Sonoma brand. And if you don't know how to make sun-dried tomatoes, we'll be offering a class this summer.

Omnivores may want to add cooked and crumbled Italian sausage to their Fusilli with Broccoli and Sun-Dried Tomatoes. Saute 1/2 lb bulk sausage (sweet or hot, your taste), drain, crumble, and add at Step 7 with the sun-dried tomatoes and cheese.

Enjoy!

Shelley

Beachwood Canyon Pick-up 2/2

Here's what Farmer John had for us this week at the Beachwood Canyon pick-up:

Italian Parsley
carrots
celery
broccoli
red romaine lettuce
green romaine lettuce
fresh green garlic
mizuna (yummy mustard for a salad) - see photo
Italian dandelion (lovely cooked in olive oil and garlic, sprinkle with warm blue cheese and drizzle honey on top)
curly kale
baby bok choy


Thank you Spencer, John and Laura for distributing veggies this week.
Spencer! Go ace those mid-terms!!

Beachwood Canyon - what's in the box? + recipe

Pick-up #1 - Beachwood Canyon

The first round of veggie pick-ups at our second location - Beachwood Canyon - kicked off Tuesday in the pouring rain. It was chaotic and fun - so much positive energy. Farmer John arrived with the harvest, which Spencer, John and Laura helped distribute to shareholders. Thanks Team! Farmer John and Alex (pictured above), who owns the Beachwood Market, talked local veggies for a while. Will we see some synergy there? Visit the Beachwood Market and find out! And while you're in there, check out the Bonterra organic wine (Cabernet Sauvignon) from Mendocino County http://www.bonterra.com. Their website is gorgeous.

Here's what Farmer John had for us this week:

red oak leaf lettuce
wildfire lettuce
mizuna (lovely mild mustard for adding to salads)
cilantro
radishes
green garlic
celery
broccoli
carrots
baby bok choy (great for stir frying)
tatsoi (Chinese spinach - also great for stir frying)

And Shelley (also pictured above), our very own cooking consultant, has this quick and easy recipe for us this week. She says:

Broccoli is a great thing to eat because it's chock full of vitamins and minerals. Broccoli makes a simple side dish steamed or microwaved until just tender. It's even better tossed in olive oil and roasted in a hot oven. Here's a different way to use broccoli as the main ingredient in a tasty salad.

Crunchy Broccoli Salad

3 C broccoli florets* broken or cut into bite-sized pieces
1/4 C toasted cashews or almonds, coarsely chopped
1/4 C raisins
1-2 T finely chopped red onion
2 small oranges, peeled and seeded
4 T mayonnaise
Salt and pepper to taste

1. I like to blanch the broccoli florets but this step is optional. To blanch the broccoli, bring a pot of water to a boil. Have another pot with ice water set aside. Toss the florets into the boiling water for 30-60 seconds. Scoop out the florets with a long-handled sieve and toss them immediately into the ice water until cool. Drain.

2. Cut the peeled and seeded oranges into chunks, collecting any juice that oozes out. You'll get juicier orange pieces if you cut the orange as opposed to breaking it into segments. Cutting around the membrane that separates the segments will result in the juiciest pieces.

3. Mix the broccoli with the nuts, raisins, red onion, and orange pieces.

3. Stir a few tablespoons of the collected orange juice into the mayonnaise to make it pourable. Pour this mixture over the salad and toss until it's lightly coated. Season with salt and pepper to taste.

This salad is equally delicious with a vinaigrette dressing instead of mayonnaise, so feel free to substitute your favorite mixture of olive oil and a light vinegar such as rice vinegar, if you'd prefer. Don't forget to stir in a little of the orange juice into the vinaigrette if you go that route.

*A floret is the flower part of the broccoli with just a small amount of the stem. You can use the broccoli stems in this salad, but they'll be more tender if they're peeled and blanched.