I just got my list of box contents for this week:
Purple Top Turnips
Tomatoes
Carrots
Chard
Kohlrabi
Head Lettuce
Butternut Squash
Sweet and Hot Peppers
Eggplant (Last Week)
Fennel
Hmmmm.... What to cook....
Wednesday, December 2, 2009
Friday, November 27, 2009
Roasted Root Vegetables and Rosemary
Rating: 4 out of 5 boxes
In the Johnson's Backyard Garden Box (week 1: 11/20/2009)
5 small sweet potatoes, cut into 1/2" rounds
6 salad turnips, quartered
4 kohlrabi roots, chopped into 1/2" rounds
Out of the Box
1 large red onion, chopped into 1" squares (or approximations of)
1 bulb of garlic, skin removed and cloves separated
3T olive oil
salt and pepper
4 rosemary sprigs
Preheat oven to 400 degrees.
Together all of the root vegetables in a large casserole dish. Add in the olive oil and sprinkle with salt and pepper. Stir well until the vegetables are all coated. Add the rosemary sprigs on top. Cover with foil.
Bake for 45 minutes with the foil on. Remove the foil and bake for another 30 minutes or until vegetables are tender.
Notes For those of you meat eaters out there, this is great with whole chicken legs and thighs. If you leave the skin on, reduce the amount of olive oil you add to the pan. Delicious!
In the Johnson's Backyard Garden Box (week 1: 11/20/2009)
5 small sweet potatoes, cut into 1/2" rounds
6 salad turnips, quartered
4 kohlrabi roots, chopped into 1/2" rounds
Out of the Box
1 large red onion, chopped into 1" squares (or approximations of)
1 bulb of garlic, skin removed and cloves separated
3T olive oil
salt and pepper
4 rosemary sprigs
Preheat oven to 400 degrees.
Bake for 45 minutes with the foil on. Remove the foil and bake for another 30 minutes or until vegetables are tender.
Notes For those of you meat eaters out there, this is great with whole chicken legs and thighs. If you leave the skin on, reduce the amount of olive oil you add to the pan. Delicious!
Kale and Eggs
Rating: 3.5 out of 5 boxes
In the Johnson's Backyard Garden Box (week 1: 11/20/2009)
Kale (all of it, about 12 leaves)
1 hot pepper, chopped
1 mild pepper, chopped
1 tomatoe, chopped
4 eggs, beaten
Out of the Box
1T olive oil
salt and pepper
Heat oil in skillet over medium flame. Add peppers to oil and cook for about 3 minutes. Add the Kale and cook until dark green and tender, approximately 3 minutes. Stir in the eggs and cook through, stirring occasionally. Add the tomatoe and mix together well. Remove from heat, add salt and pepper to taste.
In the Johnson's Backyard Garden Box (week 1: 11/20/2009)
Kale (all of it, about 12 leaves)
1 hot pepper, chopped
1 mild pepper, chopped
1 tomatoe, chopped
4 eggs, beaten
Out of the Box
1T olive oil
salt and pepper
Heat oil in skillet over medium flame. Add peppers to oil and cook for about 3 minutes. Add the Kale and cook until dark green and tender, approximately 3 minutes. Stir in the eggs and cook through, stirring occasionally. Add the tomatoe and mix together well. Remove from heat, add salt and pepper to taste.
Mustard Greens, Peppers, and Beans
Rating: 3.5 out of 5 boxes
In the Johnson's Backyard Garden Box (Week 1: 11/20/2009):
Mustard greens
1 hot pepper
1 poblano
1 other mild pepper
2 tomatoes
Out of the Box:
2T olive oil
1 can of black beans (or bean of choice)
salt and pepper
Heat oil in a skillet over medium heat and then add peppers (chopped and mixed together). Cook for about 3 minutes. Add the mustard greens and cook until dark green and tender (about 10 minutes). Add the beans and cook until heated through, approximately 2 more minutes. Remove skillet from heat and add the chopped tomatoes. Salt and pepper to taste.
Notes Serve over brown rice or throw it into a tortilla and call it a burrito.
In the Johnson's Backyard Garden Box (Week 1: 11/20/2009):
Mustard greens
1 hot pepper
1 poblano
1 other mild pepper
2 tomatoes
Out of the Box:
2T olive oil
1 can of black beans (or bean of choice)
salt and pepper
Heat oil in a skillet over medium heat and then add peppers (chopped and mixed together). Cook for about 3 minutes. Add the mustard greens and cook until dark green and tender (about 10 minutes). Add the beans and cook until heated through, approximately 2 more minutes. Remove skillet from heat and add the chopped tomatoes. Salt and pepper to taste.
Notes Serve over brown rice or throw it into a tortilla and call it a burrito.
Mixed Green Salad with Sweet and Tangy Dressing
Rating: 4 out of 5 boxes
In the Johnson's Backyard Garden Box (Week 1: 11/20/2009):
Mixed greens (I used all of mine)
Out of the box (purchased elsewhere):
For Salad
1 pear, cubed
1/3 cup nuts (I used pecans)
For Dressing
2T rasberry jam (or any jelly/jam you want to use)
1t dijon mustard
juice from one lemon
Mix together the jam, mustard, and lemon in a small bowl. Add to the salad of mixed greens, pear, and nuts in a larger bowl. Mix well and enjoy.
Notes I'd add some sort of smelly cheese if you want to make it a heartier salad.
In the Johnson's Backyard Garden Box (Week 1: 11/20/2009):
Mixed greens (I used all of mine)
Out of the box (purchased elsewhere):
For Salad
1 pear, cubed
1/3 cup nuts (I used pecans)
For Dressing
2T rasberry jam (or any jelly/jam you want to use)
1t dijon mustard
juice from one lemon
Mix together the jam, mustard, and lemon in a small bowl. Add to the salad of mixed greens, pear, and nuts in a larger bowl. Mix well and enjoy.
Notes I'd add some sort of smelly cheese if you want to make it a heartier salad.
Butternut Squash and Rice Noodle
Rating: 4 out of 5 Boxes
From the Johnson's Backyard Garden box (Week 1: 11/20/2009):
1 large butternut squash cubed (about 1.5 lbs)
1 jalapeno pepper finely chopped
Out of the Box
1T olive oil
1 large onion (chopped)
3 cloves of garlic minced
1 16 oz. can of coconut milk
1c of vegetable stock
1T of red curry paste
1 lb of cooked rice noodles (or any other asian noodle you prefer)
1/2c to 1c (based on personal preference) cilantro
salt and pepper
Cook the onion and garlic in olive oil over medium heat in a large pan until onions are fully cooked and glassy looking. Add butternut squash and cook until squash is almost fully cooked. Add coconut milk, vegetable stock, and curry paste. Let simmer on low heat for about 10 minutes. Take off heat and add the noodles and cilantro. Salt and pepper to taste.
Notes You can add other vegetables from your farm box such as extra peppers (careful not to grab a hot one) or perhaps some kohlrabi (yes, yes you can eat the whole thing).
From the Johnson's Backyard Garden box (Week 1: 11/20/2009):
1 large butternut squash cubed (about 1.5 lbs)
1 jalapeno pepper finely chopped
Out of the Box
1T olive oil
1 large onion (chopped)
3 cloves of garlic minced
1 16 oz. can of coconut milk
1c of vegetable stock
1T of red curry paste
1 lb of cooked rice noodles (or any other asian noodle you prefer)
1/2c to 1c (based on personal preference) cilantro
salt and pepper
Cook the onion and garlic in olive oil over medium heat in a large pan until onions are fully cooked and glassy looking. Add butternut squash and cook until squash is almost fully cooked. Add coconut milk, vegetable stock, and curry paste. Let simmer on low heat for about 10 minutes. Take off heat and add the noodles and cilantro. Salt and pepper to taste.
Notes You can add other vegetables from your farm box such as extra peppers (careful not to grab a hot one) or perhaps some kohlrabi (yes, yes you can eat the whole thing).
Tuesday, November 24, 2009
Pasta with Eggplant and Mozarella
Rating: 5 out of 5 Boxes
From the Johnson's Backyard Garden box (Week 1: 11/20/2009):
1 lb of eggplant (mix of regular and japanese)
20 oz of tomatoes (about 6 or 7)
1/4 cup of basil
1 hot pepper (the orange one), finely chopped
Out of the box (purchased separately):
olive oil
1/2 onion finely diced
1 t fresh thyme
2 cloves of garlic
12 oz pasta
3/4 c grated mozarella cheese
3/4 c grated gruyere
parmesan cheese
salt and pepper
Slice the eggplant into rounds or ovals 1/2" thick, then 1/2"-wide strips about 2" long. Lightly saltit and set aside while you make the sauce.
Warm 1.5T of oil in medium skillet, add the onion, thyme, and pepper, and cook over medium heat until the onion has softened, about 10 minutes. Add the garlic and cook for a few minutes more. Add the tomatoes and simmer for 30 minutes. Season with salt and pepper.
Boil the pasta until al dente, then strain and set aside.
Meanwhile, preheat the oven to 375 degrees F. Oil a 3-quart baking dish. Heat about 3T of olive oil in a large skillet, add the eggplant, and cook over medium heat until golden and tender, stirring occasionally, about 20 minutes. Season with pepper and toss with the basil.
Mix the eggplant with the tomato sauce, pasta, and cheeses in the baking dish, then cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
Subscribe to:
Posts (Atom)
