Filed under: Recipes | Tags: cilantro, garlic, green chiles, momatillos, onion, salt, water
Ingredients
- 3 Long green chiles
- 1 lb (about 12) tomatillos,
- 1/2 c Water
- 1 Garlic clove, peeled and
- 3/4 ts Salt
- 1/2 c Finely chopped white onion
- 1/4 c Minced cilantro
Instructions
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/2 cup. In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them. In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture. Makes 2 1/2 cups Source: The El Paso Chile Companys Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell Date: Sun, 08 Dec 1996 06:30:46 -0800
Thanks to Jim Wrightsman for sending this is in…
Filed under: Recipes | Tags: black pepper, cayenne pepper, chicken, chicken stock, cilantro, garlic, hot pepper saice, jalapeno pepppers, olive oil, onion, salt, sour cream
“This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.”
6 Servings
INGREDIENTS
- 2 skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped tomatillos
- 2 jalapeno peppers, seeded and minced
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (optional)
- salt to taste
- ground black pepper to taste
DIRECTIONS
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
Filed under: What's In The Bag
hello everybody -
many thanks for holding down the fort last week in my absence – i look forward to seeing you all again this week.
i don’t have the sign up sheet w/ me so don’t know who’s on deck this wednesday – i’ll try to retrieve that info & send it out tomorrow.
& now…
Week # 13 What’s in the Bag
Dear CSA Member,
By far, this season has been the most challenging we have ever faced. It seems that each week, just as we think things are finally quieting down, Mother Nature throws another unexpected twist our way. We are not alone, though. Every farmer in this Catskill Mountain, Hudson Valley region has been struggling along, vegetable, fruit and even the farms that make and sell hay.
Part of the balance that farming holds is the promise of next season. We are already making plans for next year. We will be investigating high tunnels for early tomato production. Some of the vegetable trials this year have worked out well and we will incorporate them into our regular crop plan. We are interested in hearing from members as well if there are other crops or varieties that you would like us to consider.
This season moves along week to week and we are thankful for the many crops that have been so productive even with all of the harsh conditions. The peppers have been outstanding. They will again be plentiful in your share. I won’t try to separate all of the different varieties out, but send a mix and a total you should take.
The cold and wet have moved some of the fall greens to an earlier harvest date for us. This week Kale will be in your share. The Carrots are sweet and the Basil just beautiful.
I have written a brief description of the farm visit and have posted it on the farm web site, Upcoming Events link. We have just found out that Jimmy of the Capital City Coffee Roasters will be coming and brewing some of our Farmer to Farmer coffee for members to enjoy. We are really looking forward to seeing everyone at the farm.
Enjoy the vegetables-Deborah for everyone at Stoneledge Farm
Carrots-1 bunch
Escarole-1 head
Sweet Peppers-5
Hot Peppers-take them if you like. They are easy to freeze to use this winter. Cut, put in zip lock freezer bags and pop in the freezer. When you are making that big pot of chili this winter, they will be welcome.
Kale-1 bunch
Basil-1 bunch
Onions-2
Tomatillo-1 pound
Fruit Share-this is the last week for the peaches, nectarines and donuts
1 bag Nectarines, Peaches
1 box of Donut Peaches and Pluot Plums
Hi folks,
I thought I’d share one of my favorite sources of recipes—Harvest Eating. They have loads recipes and tips online, including a Facebook site, and you can subscribe to their video recipe podcasts. Here’s an example:
Enjoy!
Carter
Filed under: What's In The Bag
here we are in the middle – 12 weeks in 12 to go. our midway volunteers are:
susan 10:15-11
anna 10:15 – 11, noon – 1, open at 3:30
lisa g. 10:15-noon
jeanne 3:30-5:30
kathy s. 5:30-6:30
marie 5:45-6:30
reminders:
pick up times 11a-1p
3:30p-6p
link to blog/recipe place: http://sustainablehastingscsa.wordpress.com/
bon appétit
elisa
212-247-5988
Week #12What’s In the BgDear CSA Member,First off, my letter A just stopped working on my keyboard. I will put this message through spell check, copy and paste a letter A where it is needed, but may miss a couple. No time today to go get a new key board but I never realized how often the letter is used.This is a wonderful week of peppers. They come in all colors and shapes. Hope you can find a good recipe to stuff them, fry them, or just cut them up and eat them raw.We continue to make plans for the Farm Visit, September 12 from 11-3. I hope you will be able to make the trip to visit for the day. Please bring a dish to share, your own place setting and take some time just to enjoy being at the farm, meeting other CSA members, and meeting all the people that grow your food. The roaster will be stated early in the morning and we will have pork and sweet corn. We re planning on digging some potatoes and carrots for members to pick up, Walks around the fields to see how your vegetables are being raised and tractor rides on the wagon are planned.Each year we invite other farmers that are involved with the CSA or are local to participate as well. This year Jim Hyland of Winter Sun Farms, Bernadette and Walt of The River Garden, Dave Cammer of Bearkill Maple products will be attending.I have asked each to write a short piece as an introduction. This week Jim Hyland writes:
Winter Sun Farms and the Winter ShareFour years ago, as a local Hudson Valley CSA member, I started to freeze the excess of my own share so I could eat healthy local vegetables in the winter. A conversation with my farmer about excess produce during the harvest sparked the idea that not only would other CSA members enjoy local produce in the winter, but that a Winter CSA full of frozen local produce would be a boost to the farms. Today the share includes frozen vegetables and fruit, but also root crops and greenhouse pea shoots. The quality is great, because only farms like Stoneledge grow for us.Last year our membership grew to over 800 shares with seven NYC CSA’s, including Chelsea. A special thanks to Dore Nash for bringing WSF to Chelsea and introducing me to Deb, Pete and Stoneledge Farm. I will be at the September 12th Farm Visit to answer questions and show off the share. This year I should have enough shares to add four new NYC sites. For more information visit www.WinterSunFarms.com or contact me at jim@wintersunfarms.comThanks, Jim 845-255-1699Enjoy the vegetables and the fruit-Deborah for everyone at Stoneledge FarmBeets-1 1/2 pounds-we wanted to harvest this early patch and so it is mix of different beet varieties.Eggplant-3 Brazilian Orange-a South American heirloom varietySummer Onions-2Sweet Peppers:will need to send amounts and varieties on TuesdayHot Peppers- Serrano Chili Peppers and Jalapeno mix. Take up to 5 of them -only if you like hot peppersSpinach-1 bunchThai Basil-1 bunch-Thai basil has smaller leaves and spicier taste than Italian basil.Collards-1 bunchSage-1 bunchFruit-1 bag of Nectarines and White Peaches1 box of mixed fruit-donut peaches, yellow peach, pear
- 1 bunch kale (or as much as you’d like)
- 1 tablespoon olive oil (or as much as you need)
- 1 teaspoon seasoned salt (or as much as you need)
DIRECTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet (i used an insulated one) with parchment paper. (i did not line the cookie sheets w/ parchment paper but did spray with olive oil, brushing’d work too. just lightly though)
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. (i washed before tearing into bit size pieces:-) ez) Drizzle kale with olive oil and sprinkle with seasoning salt. (i sprayed one batch & the other i tossed- w/ roasted sesame oil – in a bowl, using very small amounts of oil until leaves are lightly covered)
- Bake until the edges brown but are not burnt, 10 to 15 minutes. (was 10 minutes on nose for me. fyi the entire leaf may brown a bit very nice light crunch snack)
Filed under: What's In The Bag | Tags: basil, beets, edamame, eggplant, honey, jalapeno, kale, maple syrup, onions, peaches, pears, pepper, swiss chard
hello everybody -
wow finally some summer – hope you all enjoyed the heat. on tap this week from the farm some scoville* rated heat.
up this wednesday for helping out is
Claudette Druehl 10:15-11:05
Laura Hill 10:15-noon
Bronwyn Taggart 11a-1p.Carter Smith 3:30-5p.
thanks – see ya wednesday.
elisa
212-247-5988
*scoville is rating system for hotness or piquancy of a chili pepper
Week #11
What’s In the BagDear CSA Member,
Typical summer weather-finally. It is hot, sunny and humid. Just
what we usually complain about. This summer it is so welcome after
all of the rain and cold of June, July and early August. We are in
the fields picking by 6, greens are washed and in the cooler before
the real heat has a chance to hit by noon.The greens are what has flourished this year and there is still
beautiful Swiss Chard. For the first week we are also starting to
pick Kale.We are trying to give you a taste of summer and the peppers will be
sweet varieties and also hot varieties this week. Please only take
the hot peppers if you want them and cut them with caution. For some
reason the Jalpenos that we have tasted are really hot this year.We still have a very good supply of honey and maple syrup that you can
order by downloading the form on the farm web site. Fill it in and
mail it with payment to the farm. It is a good idea not to wait
until the end of the season because we can run out of some of the
sizes. I will include your honey and or maple order with the
vegetable delivery after receiving your order.I hope you have marked your calendar for the Farm Visit, September 12,
11-3. Next week I will include a short piece about each of the other
local farms that will be attending as well.Enjoy the vegetables and fruit. Deborah, for everyone at Stoneledge
Farm.Edamame-1 bunch
Chiogga Beets-1 bunch.These are a rustic looking Italian beet. The centers are circles of white and red when cut opened.
Eggplant-TBA
Peppers-1 Lilac,
2 Diablo Long Green.These sound like they should be hot, but they are a sweet pepper
Jalapenos-take a couple if you would like.
They are hot be careful when you cut them open (ez: 2,500-8,000 scoville units – from wikipedia)
Kale-1 bunch
Swiss Chard-1 bunch
Basil-1 bunch
Summer Onions-2Fruit Share-
Red Clapp Pears and Peaches in one bag
White, Yellow and Green Donut Peaches-1 basket.The Green Donuts are ripe-they are green inside and out. Something really different.
Filed under: What's In The Bag
hello everybody.
thanks for being so great at returning containers & rubber bands – some have asked if there is other stuff we can recycle w/ Stonelege.
the word from the farm is that any color rubber band’ll do but they gotta fit around a wrist comfortably – so no small &/or fat ones.
as for the containers just the ones we’ve seen made of paper is what they can reuse. thanks for asking.
something new:
thank you to meredith for instituting a swap area at our csa!
going forward there will be bin(s) with extra items* available to take and a place to leave an item(s) from your share that you do not want – that someone else may want.
* as we have been getting extra of some items from the farm and Fessenden House, San Andres Episcopal Church, and Hastings Youth Advocates can accommodate up to 4 bins of food between them – any thing over this will be offered to the csa.
reminders:
volunteers for this wednesday:
Robin Joseph 10:15-1p
Claudia Heitler 10:15-noon
any takers for afternoon shifts?
our blog is at: http://sustainablehastingscsa.wordpress.com/
p.u times: 11a-1p 3:30-6pm
and now…
Week #10
What’s In the Bag
Dear CSA Member,
A wonderful week of sunshine. The fields are drying out and it feels
like maybe we are over the rainy season. We have started to pick a
few new vegetables this week, Edamame (edible soy beans) and the first
Baby Carrots.
The Edamame stalks are a bit dirty from all of the rain beating on the
soil but we shouldn’t wash them before we crate them. Just pull the
pods from the stalk and rinse them in cold water. Blanch for 3
minutes. Sprinkle with salt and pop the beans from the pods when they
are cool enough to eat. Our Edamame beans never get very large, but
they are tender and delicious.
We thought that Baby Carrots would be welcome. The skins are so
tender that all you need to do is to wash them, take off the ends and
use raw or cook.
A word about our upcoming Farm Visit. The date is September 12 from
11-3. Please bring your own place settings and a dish to share. We
will celebrate our farm and CSA with a huge pot luck lunch. The dish
you bring only needs to be what one recipe would make and it is
helpful if you label the dish. We will have the roaster going with
local pork and corn on the cob along with what ever local fruit is ripe.
Each year we also invite other local farms to participate. We have
maple syrup and honey for sale and the other farms will also have
their products available as well.
We plan on digging carrots and potatoes if the weather permits. It is
a wonderful time to visit the farm, take a walk around the fields and
really get a look at how your vegetables are grown. Hope you can make
the trip.
Enjoy the vegetables and fruit, Deborah for everyone at Stoneledge Farm
Swiss Chard-1 bunch
Edamame Soy Beans-1 bunch
Scallions-1 bunch
Red Ace Beets with Greens-1 bunch
Baby Carrots-1 bunch
Eggplant-will send specifics on Tuesday
Peppers-will send specifics on Tuesday
Summer Savory-or as people around here call it, Summer Thyme-1 bunch (ez: isn’t that punny?)
Fruit Share-
1 bag of Yellow Peaches and Nectarines
1 basket of White Donut Peaches.
Donut Peaches look like they have been flattened, but that is how they
grow. Very sweet.
Filed under: Recipes | Tags: basil, brown sugar, chili pepper, cornstarch, eggplant, garlic, onion, peanut oil, soy sauce, vegetable broth
Here’s a recipe from Elisa:
here’s my addition of a recipe: Thai basil & eggplant stirfy.
i googled thai basil recipes and this one caught my eye. sorry to say i didn’t get url that it was at. i did not use the sambal oelek (chili garlic paste)what is that? where is that? as well i cooked the veggies almost twice as long as directed – cooking time depends on how large the veggies are and how al dente you like your veggies – as well i added a pepper from our harvest – so this dish used 4 of the items from ‘the bag’.
bon apetite:
Ingredients
2 T peanut oil
1/2 – 1 tsp sambal oelek (chili garlic paste)
1/2 onion, cut in slivers
4 – 6 cloves of garlic minced, 2 reserved
1 -3 chili peppers, finely chopped
2 Japanese eggplant, cut in irregular slices
1/4 C vegetable broth
3 T soy sauce, 2 reserved
1 tsp. brown sugar
1 T cornstarch
1 tsp. sesame oil
1/2 C basil leaves, torn
Directions
First, assemble your ingredients for the stir fry. Chop the onion, hot pepper, 2 cloves of garlic, and eggplant; combine them in a bowl. Prepare your sauce. In a small dish, combine the 2 reserved tablespoons of soy sauce, the brown sugar, the sesame oil, and the reserved garlic. In a separate small dish, dissolve the cornstarch in 2 tablespoons of water. Heat the peanut oil in a wok or large saute pan. When the oil is hot, add the chopped vegetables and the sambal oelek. Stir fry the vegetables for 5-6 minutes, adding the broth toward the end of the cooking time to keep the vegetables moist. Season the veggies with a tablespoon of soy sauce, and stir fry for another minute. Pour the sauce mixture over the stir fry, then the cornstarch mixture. Stir well, then add most of the basil. Let it wilt. Remove the pan from heat and serve. Garnish with the remaining basil and serve over steamed rice.
From Deborah at Stoneledge:
I wasn’t sure how to use Fennel and so I looked up a recipe. The recipe said to take out the core, slice finely, squeeze a lemon on top and add 1/4 cup olive oil. Let sit and then use as a side dish or add to a salad with the fennel olive oil as a dressing. It is delicious.
