NPR Article: Oh, The Things You Can Do With A Farm-Share Box

I stumbled upon this great article giving advice and explaining the importance of CSAs.  As members of Love is Love’s CSA we already understand this, but it’s still nice to read about other peoples experiences.

Happy reading:

Oh, The Things You Can Do With A Farm-Share Box

And a random picture; kale growing at Gia Gardens!

(Photo credit: Lizzy)

Cabbage

Hey there,

Here are some very simple cabbage recipes. I’m particularly interested in the Japanese Pizza!

(Photo credit: Lizzy)

Okonomiyaki (Japanese Pizza) Recipe

Asian Braised Cabbage

Roasted Cabbage with Bacon

Rustic Cabbage Soup Recipe

Hot and Sour Mushroom, Cabbage, and Rice Soup

Vegan Fat-Free Mexican Cabbage Recipe

(Photo credit: The Library of Congress)

Emily Dickinson: Passionate Baker

Hey everyone!

I hope you all had a wonderful Thanksgiving holiday! I certainly did. I wanted to stop in to the blog while I’m researching recipes, that take advantage of the lovely vegetables we receive from Love is Love Farm,  to post this interesting article dealing with food history. Learning obscure bits of history, especially when it deals with food, is exciting! I hope ya’ll enjoy this article as much as I did and let us all know if you bake Emily Dickinson’s Coconut Cake.

I’ll be back soon with some recipes. And don’t be shy, share your comments below!

Enjoy!

Click here to read the article – A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker

(photo credit: Archives & Special Collections at Amherst College)

Happy Thanksgiving!

I hope everyone is having a great Thanksgiving! Here is a video that I found very inspiring and want to share with all of you. Yay – for handmade!

Choppin’ Broccoli

Hey everybody,

I’m sorry that it has been quiet here on the blog these past few weeks, but I am going to make up for it right now! How am I going to do that? By giving you all some delicious broccoli recipes and a catchy song by Dana Carvey called, Choppin’ Broccoli. Warning: The song by Carvey will get stuck in your head.

Enjoy!

Broccoli Pie  — this looks ridiculously tasty!

A few recipes from 101 Cookbooks blog. I love this blog and haven’t cooked a bad recipe from it!

Broccoli Crunch Recipe

Double Broccoli Quinoa Recipe

Broccoli Pesto & Fusilli Pasta Recipe

Broccoli Cheddar Soup Recipe

Broccoli-Basil Mac and Cheese Recipe

Two more broccoli pie recipes:

Cassie Craves: Broccoli Pie

Sweetnicks: Broccoli Pie

Broccoli with Toasted Garlic Olive Oil — the recipe is towards the middle of the blog post.

A few recipes from Live Earth Farm’s CSA blog:

Butternut Broccoli Holiday Delight

Butternut Broccoli Holiday Delight
by member Cynthia Neuendorffer

1 small butternut squash
1 head broccoli [or equivalent quantity of broccolini]
Half a small onion, diced
4 ounces Stilton cheese
Thyme
Port(or red wine and some sugar)
Raisins
Canned or fresh cranberry relish

Cynthia says, “I’m a minimalist, so I just steamed the veggies, but this recipe could be done by sautéing or roasting too.”

Cook diced butternut squash with thyme, onion, and diced broccoli stalk.* When almost done, add broccoli florets for the last few minutes of cooking time. [*If using broccolini, I would say wait to add it all until the last part of the cooking; the stalks are petite and won’t need that extra cooking time.]

Remove veggies from heat, crumble in stilton and allow to melt. Meanwhile in a second pan (dishes dishes!), warm port and raisins. Once to boiling point, add about 8 oz. cranberry relish and stir to mix.

Serve veggies with cranberry sauce to spoon over. Delightful!

Garlicky Sesame-Cured Broccoli Salad

Garlicky Sesame-Cured Broccoli Salad
from the Feb 20 New York Times Dining and Wine section, sent to me by member Lisa Bautista Serves 6 to 8 as a side-dish (or more as an hors d’oeuvre)

1 1/2 tsp. red wine vinegar
1 tsp. kosher salt, more to taste
~ 2 lbs. broccoli [or broccolini] cut into bite-size florets
3/4 C extra virgin olive oil
4 fat garlic cloves, minced
2 tsp. cumin seeds
2 tsp. roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Broccoli, Beet and Feta Pasta

Broccoli, Beet and Feta Pasta
There are no real measured quantities here. This recipe is not that picky!

broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper

Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.

Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.

And last, but not least – Dana Carvey’s silly song: Choppin’ Broccoli

A Fond Farewell to Farmers’ Markets

Hey guys!

Check out this article featuring the East Atlanta Farmer’s Market and Love is Love.

A Fond Farewell to Farmers’ Markets

 

Don’t Forget, This Wed Nov 16th!

I wanted to remind everyone of our CSA Celebration and Potluck next Wednesday, Nov. 16. Pick-up will be at the East Lake Commons “Common House,” which is located close to the farm.  For this once a year special event, we will have pick up at the Common House instead of the farm and the time for pick-up will be from 5-8pm.  If you need to come earlier, and cannot stay for the celebration, we will be set up at the Common House for pick-up at 4:30.  We ask that everyone bring a covered dish if they can.  We will have index cards to label each dish as “Omnivore,” “Vegetarian,” “Vegan,” and “Gluten Free,” with the major ingredients included.  This amazing event will include the delicious potluck, a brief review of the farm year, presentation of the prestigious Gaia Guardian awards, and a salute to Matthew, who is moving to Vermont in a couple of weeks.  Folks are welcome to bring wine and/or beer.

Parking for the event will be in front of the East Lake Commons at:
Trimble Mortuary
1876 Second Avenue
Decatur, GA  30032

Please park in the farthest left corner of the lot and we will have signs and volunteers to provide directions.

We hope you can join us!

(Photo credit: Lizzy)

Madras Pickled Eggplant – Make this Now!!!

As promised, here is the recipe for the delicious pickled eggplant we tried this week.  Sorry we’re discovering it so late in the season.  This is the perfect thing to do with the last of this years eggplant.  Thanks to our fabulous EAV Market shoppers who shared this recipe with us.  It’s originally published in The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.

Here’s what you need:

• 2lb eggplant (2 large)
• 3 tbsp white vinegar
• 2 large cloves garlic, minced
• 2 tbsp chili powder
• 2tsp each: ground ginger and turmeric
• 1/4 cup canola oil
• 1 tbsp each: cumin seeds and fenugreek seeds
• 1.25 cups white vinegar
• 1 cup granulated sugar
• 2 – 4 cups finely chopped and seeded small hot red chile or jalapeno peppers
• .25 finely chopped ginger root
• 2 tbsp pickling salt

Here’s what you do:

1. Cube unpeeled eggplant into bite-sized pieces and reserve.
2. Combine 3 tbsp vinegar, garlic, chili powder, ginger and turmeric in a small bowl to form a paste and reserve.
3. Heat oil over medium heat in a large nonstick skillet.  Add cumin and fenugreek seeds and saute for 1 minute.  Add eggplant and saute for about 10 minutes or until eggplant is just tender.  Add reserved paste and 1.25 cups vinegar, sugar, chile peppers, ginger root and salt.  Stir over medium heat for about 5 minutes or until boiling.
4. Ladle pickles into sterilized jars within .5 inch of the rim.  Process in a water bath for 15 minutes.

Makes 3 pints.

ENJOY!

 

Love is Love & Outstanding in the Field

Got a quick post for ya’ll–

Love is Love hosted a dinner for Outstanding in the Field late October. A guest and fellow blogger – Shea Windley – blogged about the dinner and posted some great pictures. Check out the blog, Tenacious Taste, and blog post:

Outstanding in the Field & Love is Love

Inpirational Video – Wild Hive Farm

Hey everyone!

I came across another inspirational video that I had to share. It has a strong message of the power of community and food. Enjoy!