I also want to thank one of my students for takeing such wonderful pictues. Hope you all enjoy them as much as I do.
Please let me know if you have any other questions or if you would just like to chat about food sometimes.
Also, don’t forget that you can get all the produce I used today from Suzie’s Organic Farm. Please go to their website (http://www.suziesfarm.com/) for more information about the CSA (Community Supported Agriculture) basket or what farmers markets you can find them at.
Here are some other websites for local CSA’s-http://www.bewiseranch.com/, http://www.ecovian.com/s/sandiego/csa-food-delivery, and many more
As mentioned in class, Garden of Eden, offers varies sizes of CSA baskets ~http://www.goeorganics.com/pledge_form.php
Here are the recipes for everything I made in class.
P.S. If anyone accidentally took my produce guide I would love to get it back. Thank you!
Kale and Swiss Chard with Pine Nuts and Golden Raisins
2 tbsp Olive oil
2 cloves Garlic, minced
3 cups Kale, washed tough stems separated- (stems chopped into small pieces and leaves coarsely chopped)
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
3 tbsp Golden raisins
1 tbsp Pine nuts, toasted
1 tbsp Honey
Salt and pepper to taste
Heat oil in a large sauté pan over medium heat and garlic, cook until fragrant, about 30 seconds and add water, kale and chard stems.
Cover and reduce heat to medium low, cook for 5 minutes.
Remove cover; add kale and chard leaves and raisins, season with salt and pepper. Cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Taste for seasoning and serve.
Romaine and Strawberry Salad with Toasted Nuts, Fresh Cheese, and a Sherry Shallot Vinaigrette
½ cup Nuts (almonds, walnuts, pecans, etc.)
2 tbsp Sherry vinegar
1 tbsp Shallot, minced
2 tsp Honey
½ cup Oil
1 head Romaine lettuce, cut into bite sized pieces
½ cup Micro tatsoi
½ lb Strawberries (1 1/2 cups), trimmed and quartered lengthwise
2 oz Mild fresh cheese (queso fresco, goat cheese, sheeps milk feta, etc.), crumbled
Roast nuts in a shallow baking pan in middle of oven until golden, approximately 10 minutes.
Cool nuts and coarsely chop.
Whisk together vinegar, honey, and shallots. Add oil in a slow stream, whisking until combined well.
Toss together romaine and micro tatsoi in dressing and season with salt and pepper. Divide salad among plates.Top with strawberries, nuts, and cheese.