goodlifefarm - Recipes

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Welsh Onions in the Spring CSA!

Suggested veggies from this week's Good Life Share to pair with Wide Awake's dough:

Braised asparagus- why not?
Sprouts- pop them on top after it comes out of the oven!
Shiitake mushrooms (Double E)
Shredded chicken (Wolftree Farm)

A QUICK AND EASY PIZZA SAUCE:

MAKE THE BASE: Pour a generous splash of extra-virgin olive oil in a good-sized pan. Warm the oil over medium-low heat. Add 1-2 cloves of freshly crushed garlic. Just before the garlic begins to brown, add a small quantity of crushed tomatoes. Turn up the heat and stir the mixture as it starts to boil. If you were generous with the olive oil, you will see that you are essentially frying the tomato in the oil. The tomatoes, after a few minutes, will have begun to reduce. Turn down the heat and simmer. Allow the sauce to reduce for 15 minutes or longer at your convenience and to your taste. Try not to burn it! This sauce base will stay ready for a long time. You can make it on the weekend and use it all week.

MAKE THE SAUCE: To make the sauce, take the base at return it to a medium heat. Add a little water (or wine!) and if you have them, a few fresh tomatoes. Season to taste with salt, pepper, herbs, etc. Remember that you might be adding salty toppings to your pizza; if that’s the case, then go easy on the salt. If the sauce looks too oily, and it might if you were very generous, spoon off the excess oil. Don’t be tempted, though, to use less oil next time.

PREPARE THE PIZZA DOUGH: See above.

SAUCE and PREP the PIZZA: Start your pizza adventures with a light hand. Using a serving spoon, smooth a thin coating of the sauce on the prepared pizza dough. Spread the sauce quite close to the edges of the pizza. You should be able to see the dough right through the sauce. Add your toppings.

BAKE THE PIZZA: Slide the pizza onto the pre-heated stone in the pre-heated oven. It should be VERY HOT! You can really mess up your beautiful pizza in this step if you’re not careful. To make things easier, try building your pizza on a piece of parchment paper on a cookie sheet. Trim the corners of the parchment so they don’t curl over the pizza. Now the pizza will slide right into the oven with no difficulty. But heads up! It’s easy to drop! Bake the pizza until you see spots of very dark crust around the edges. The cheeses will boil and bubble.. the aroma will fill the kitchen.. Using the cookie sheet, lift the pizza out of the oven. Cut it up. Eat it hot!

Monday

Apr302012

Delightful Sorrel recipes from CSA members!

Please check out this year's compilation of Sorrel recipes from our dear CSA members- HERE

Sunday

Mar252012

Fresh Sorrel- yahoo!

Sorrel is here! That spring green guaranteed to work its tangy, cleansing way into your heart. This week, we're recommending using it either cooked, massaged with oil and vinager, tossed into warm butter or chopped fresh!

Sorrel Soup (from http://www.mariquita.com)

Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock (vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.

Sorrel Pesto (adapted from http://twosmallfarms.blogspot.com)

2 cups coarsely chopped fresh sorrel
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts or walnuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

Monday

Apr302012

Radish Salsa

Super fun Radish idea submitted by member Q Cassetti...

Radish Salsa
By Mark Bittman
From the How to Cook Everything Vegetarian^® app

Introduction:

Radishes are hardly a classic salsa ingredient, but the technique—mixing a vegetable (or fruit) with onion, an acid, chiles, and fresh herbs—is downright traditional, and that's the important part. Serve this colorful salsa with any tamale or quesadilla, or simply a big bowl of tortilla chips.

Ingredients:

2 cups (about 1 pound) chopped radish, like daikon or red or a combination
½ English cucumber, peeled and diced
½ small red onion, minced
1 scallion, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
¼ cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

Put all the ingredients in a medium bowl and mix thoroughly.
Taste and adjust the seasoning, adding more chile, lemon, or salt as needed. Serve immediately or cover and refrigerate for up to a day.

Variations:

Cucumber Salsa, Thai Style

A common and flavorful garnish: Replace the radishes with additional diced cucumber and carrot (about 1 medium each), red onion with shallots, and lemon with lime juice. Add a tablespoon of rice vinegar. Omit the garlic.

Green Papaya Salsa, Thai Style

Sort of a mini papaya salad: Substitute peeled, seeded, and shredded green papaya for the radishes, use lime instead of lemon juice, and replace the scallion and red onion with a thinly sliced shallot. Add a tablespoon or so of rice vinegar.

Sea Green Salsa

Practically work‐free: Replace the radishes with 1 cup arame, hijiki, or wakame. You'll need to soak the sea greens in warm water to cover for about 10 minutes, then drain well. Add 1 teaspoon minced peeled fresh ginger and about 2 tablespoons rice vinegar.