Tuesday, Jan 25 Harvest Bag
all for $20
includes the following items:
Brussels Sprout ( see recipe idea below)
vine ripened tomatoes ( grown by Jacinto Bautista in Arroyo Grande)
Sierra Gold potatoes
Napa cabbage (see recipe idea below)
Butternut squash ( see below for recipe idea)
orange Mokum carrots
Rainbow colored chard (see below for recipe idea)
Satsuma Mandarin oranges from Amber Smith in Visailia
Hass avocados from Ocean Breeze Farm in Nipomo
VENDORS THIS TUESDAY
Wild Bread Bakery bread
Oceano Craft scones and cookies
NAPA CHINESE SHREDDED CABBAGE STIR-FRY
Napa Cabbage stir-fry is a really tasty vegetarian/vegan dish that’s savory, tangy, and very satisfying. Plus,this cabbage stir-fry is quick to prepare.
by: judycourse:vegetablescuisine:chinesekeyword:cabbage stir-fry
INGREDIENTS
2 tablespoons oil
OPTIONAL--6 oz. pork belly, pork loin, or chicken, thinly sliced)
5 cloves garlic (smashed and cut in half)
5 dried red chilies (deseeded and roughly chopped)
1 1/2 lb. cabbage ( hand-shredded into bite sized pieces, washed, and thoroughly dried)
2 teaspoons Shaoxing wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
2 scallions (cut into 2-inch lengths)
INSTRUCTIONS
In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
Cooking the Rainbow colored chard:
Heat olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat.
BUTTERNUT SQUASH RECIPES:
WAYS TO PREPARE THE BUTTERNUT SQUASH
Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.
Stir-Fry: tender when pierced.
Bake: 400 degrees 30 ˆ 40 minutes, uncovered.
Microwave: 1/2 the squash and microwave for 10 -12 minutes.
Boil: Cut into chunks and boil 7 ˆ 9 minutes.
Steam: Cube and steam for 6 ˆ 8 minutes.
Roast: 400 degrees for 30 ˆ 45 minutes.
Recipe idea for butternut squash from "Cook's Illustrated" magazine:
heat oven to 425 degrees, put oven rack on lowest position in oven, peel the skin using a vegetable peeler until squash is completely orange with no white flesh remaining ( roughly 1/8 inch deep), halve squash lengthwise and scrape out seeds, place squash cut side down on cutting board and slice crosswise into 1/2 inch thick rings, toss squash with 3 tablespoons melted butter, 1/2 teaspoon salt and 1/2 teaspoon pepper until evenly coated, arrange squash on rimmed baking sheet in single layer, roast until side touching sheet is well browned ( 20 to 25 minutes) and then use a spatula to flip each piece, cook another 10 to 15 minutes until both sides are browned, top with some pecans, goat cheese or maple syrup if desired
Butternut Squash Creme Brulee
(sent to us by Laureen Wallravin)
(fills 6 ramekins)
3 large egg yolks (fresh eggs, of course)
1/2 cup rapadura (option: substitute 1/4 cup with maple syrup)
1 cup heavy cream
1/2 tsp allspice
1/4 tsp nutmeg
or you could use pumpkin pie spice
1 cup butternut squash puree
Roast the butternut squash for about 1 hr until soft, set aside to cool. In a bowl add egg yolk and rapadura and mix until smooth.
Add the heavy cream and spices, mix.
Add butternut squash and again mix until smooth.
Preheat your oven to 350.
Pour into ramekin cups and bake in a water bath for about 30 -35 min or until set.
Chill thoroughly before you brulee (burn them). You can brulee with a torch or under the broiler.
EASY TIPS FOR PERFECT ROASTED VEGETABLES
adapted from The Santa Monica Farmer's Cookbook by Amelia Saltsman
Roasting vegetables concentrates their flavors, develops and caramelizes natural sugars, and gives them that appetizing crisped look. Best of all, the same technique works for just about any vegetable you've got on hand, any time of the year. Follow these simple steps for great results.
Keep vegetables or vegetables pieces a uniform size for even cooking.
Toss cleaned, trimmed vegetables with 1 to 2 tablespoons olive oil, kosher or sea salt, and freshly ground pepper. For convenience, do this directly in the pan.
Always preheat the oven.
Roast dense vegetables, such as beets or potatoes, at 400 degrees, quick-cooking ones, such as asparagus or tomatoes, at 425 to 450 degrees.
Don't crowd the pan, or your vegetables will steam rather than brown. Large baking sheets and heatproof-glass dishes are ideal for roasting.
Roast vegetables uncovered in the upper third of the oven for better browning.
Halfway through the cooking time, remove the pan from the oven and give it a shake or use a spatula to loosen and turn the vegetables.
When the vegetables are browned and tender, season again with your favorite seasonings...salt, pepper, garlic powder.
If serving the vegetables at room temperature, allow them to cool before piling them onto a serving dish( so they won't steam themselves and get soft).
Brussels Sprout.
An easy recipe:
Wash off the sprouts, cut them in half, coat with a little olive oil, garlic powder and salt and pepper, spread them out single layer on a cookie sheet ( don't crowd them ) and roast in your oven at 375 degrees for about 20 minutes, turning once or twice until crispy on the outside. You can add a little Balsamic vinegar during the last 5 minutes of roasting them if desired. The other night, I tried a quick "pan-fry" method of cooking the sprouts...unfortunately, they came out rather bitter tasting, so I strongly recommend the slower oven roasting method mentioned above.
