Recent Changes - Smadar

Users/laurentjudd

JabberWokky — 2010-03-05 00:10:41

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- = This site have the most fun and new dress up games, car games, racing games, barbie games, arcade games, free games, online games, and fun games. = - [http://www.topdressupgame.com/category/Dressup/1.html dress up games] - [http://www.mostcargames.com/category/Car/1.html car games] - [http://www.mostracinggames.com/category/Car/1.html racing games] - [http://www.dressupgamesbarbie.com/category/Barbie/1.html barbie games] - [http://www.mostarcadegames.com/category/Arcade/1.html arcade games] - [http://www.mostfreegame.com/category/Arcade/1.html free games] - [http://www.mostonlinegame.com/category/Shooting/1.html online games] - [http://www.newfungame.com/category/Action/1.html fun games] - == Play all games free including fashion games and more. Free Games for girls and kids. == - [http://www.topdressupgame.com/category/Girls/1.html games for girls] - [http://www.mostcargames.com/category/Shooting/1.html online games] - [http://www.mostracinggames.com/category/Arcade/1.htm lonline games] - [http://www.dressupgamesbarbie.com/category/Bratz/1.html games forgirls] - [http://www.mostarcadegames.com/category/Sports/1.html online games] - [http://www.mostfreegame.com/category/Action/1.html online games] - [http://www.mostonlinegame.com/category/Sports/1.html free games] - [http://www.newfungame.com/category/Adventure/1.html online games] - == Free dress up games, car games, racing games, barbie games, arcade games, free games, online games, and fun games for all. == - [http://www.topdressupgame.com/category/Fashion/1.html fashion games] - [http://www.mostcargames.com/category/Arcade/1.html free racinggames] - [http://www.mostracinggames.com/category/Fighting/1.html free cargames] - [http://www.dressupgamesbarbie.com/category/Makeover/1.html fashiongames] - [http://www.mostarcadegames.com/category/Action/1.html free flash games] - [http://www.mostfreegame.com/category/Shooting/1.html free flash games] - [http://www.mostonlinegame.com/category/Arcade/1.html play flash games] - [http://www.newfungame.com/category/Fighting/1.html free flash games] updated constantly.	+ Spammer.

Users/laurentjudd

laurentjudd — 2010-03-05 00:08:48

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	+ = This site have the most fun and new dress up games, car games, racing games, barbie games, arcade games, free games, online games, and fun games. = + [http://www.topdressupgame.com/category/Dressup/1.html dress up games] + [http://www.mostcargames.com/category/Car/1.html car games] + [http://www.mostracinggames.com/category/Car/1.html racing games] + [http://www.dressupgamesbarbie.com/category/Barbie/1.html barbie games] + [http://www.mostarcadegames.com/category/Arcade/1.html arcade games] + [http://www.mostfreegame.com/category/Arcade/1.html free games] + [http://www.mostonlinegame.com/category/Shooting/1.html online games] + [http://www.newfungame.com/category/Action/1.html fun games] + == Play all games free including fashion games and more. Free Games for girls and kids. == + [http://www.topdressupgame.com/category/Girls/1.html games for girls] + [http://www.mostcargames.com/category/Shooting/1.html online games] + [http://www.mostracinggames.com/category/Arcade/1.htm lonline games] + [http://www.dressupgamesbarbie.com/category/Bratz/1.html games forgirls] + [http://www.mostarcadegames.com/category/Sports/1.html online games] + [http://www.mostfreegame.com/category/Action/1.html online games] + [http://www.mostonlinegame.com/category/Sports/1.html free games] + [http://www.newfungame.com/category/Adventure/1.html online games] + == Free dress up games, car games, racing games, barbie games, arcade games, free games, online games, and fun games for all. == + [http://www.topdressupgame.com/category/Fashion/1.html fashion games] + [http://www.mostcargames.com/category/Arcade/1.html free racinggames] + [http://www.mostracinggames.com/category/Fighting/1.html free cargames] + [http://www.dressupgamesbarbie.com/category/Makeover/1.html fashiongames] + [http://www.mostarcadegames.com/category/Action/1.html free flash games] + [http://www.mostfreegame.com/category/Shooting/1.html free flash games] + [http://www.mostonlinegame.com/category/Arcade/1.html play flash games] + [http://www.newfungame.com/category/Fighting/1.html free flash games] updated constantly.

Recipes

weissdesign — 2010-01-23 20:27:24

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	+ [http://www.thekitchn.com/thekitchn/salad/recipe-kale-salad-with-blood-orange-and-meyer-lemon-106592?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28The+Kitchn%29 Kale Salad with Blood Orange and Meyer Lemon] +

Recipes

weissdesign — 2009-11-04 17:20:04

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- [#kale Kale] \| [#kohlrabi Kohlrabi] \| [#lamb Lamb's Quarters] \| [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \|	+ [#kale Kale] \| [#kohlrabi Kohlrabi] \| [#lamb Lamb's Quarters] \| [#leek Leeks] \| [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \|
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	+ [[Anchor(leek)]] + = Leeks = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Leeks_produce-1.jpg/200px-Leeks_produce-1.jpg\|\|The edible portions of the leek are the white onion base and light green stalk. The onion-like layers form around a core. The tender core may be eaten; but, as the leek ages, the core becomes woody and very chewy and better replanted than eaten. Leek has a mild onion-like taste, although less bitter than scallion. The taste might be described as a mix of mild onion and cucumber. It has a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm. ''[http://en.wikipedia.org/wiki/Leek]''\|\| + + ==Recipes== + [http://www.nytimes.com/2009/10/28/dining/282krex.html Leek Bread Pudding] ''source: NYT'' + + [http://www.thekitchn.com/thekitchn/side-dish/recipe-chanterelle-and-leek-risotto-098626 Mushroom Leek Risotto] ''source: thekitchn.com'' + + [http://www.nytimes.com/2009/06/26/health/nutrition/26recipehealth.html Leek and Yogurt Pie] ''source: NYT'' + + ''[#menutop Top]''

Recipes

weissdesign — 2009-11-02 12:31:18

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	+ [http://www.nytimes.com/2009/11/01/magazine/01food-t-002.html Fresh Apple Salsa - Parve] ''(source: NYT)'' + + [http://www.nytimes.com/2009/11/01/magazine/01food-recipe2.html Apple-Beet Chutney - Parve] ''(source: NYT)'' +

Recipes

weissdesign — 2009-11-02 12:26:29

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	+ [http://www.nytimes.com/2009/11/01/magazine/01food-recipe1.html Apple Ginger Upside Down Cake - Dairy] ''(source: NYT)'' +

Recipes

weissdesign — 2009-11-02 12:20:50

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	+ [http://www.thekitchn.com/thekitchn/salad/autumn-salad-recipe-kale-slaw-with-peanut-dressing-099767 Kale Slaw with Peanut Dressing] +

Recipes

weissdesign — 2009-10-28 10:33:07

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- ''[#menutop Top]''	+ [http://www.thekitchn.com/thekitchn/green-tomato-2007/green-tomato-finalist-1-kerrys-curried-green-tomatoes-035986 Curried Green Tomato Soup] + + [http://www.thekitchn.com/thekitchn/green-tomato-2007/green-tomato-finalist-2-sachas-green-tomato-chutney-035987 Green Tomato Chutney] + + ''[#menutop Top]''

Recipes

weissdesign — 2009-10-28 09:57:47

Added Cardoon Recipes

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- -->[#apple Apples] \| [#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#celeriac Celeriac] \| [#celery Celery] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| - [#dan Dandelions] \| [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#kohlrabi Kohlrabi] \| - [#lamb Lamb's Quarters] \| [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \|	+ -->[#apple Apples] \| [#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#card Cardoon] \| [#carrot Carrots] \| [#celeriac Celeriac] \| [#celery Celery] \| [#chard Chard] \| [#corn Corn] \| + [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions] \| [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| + [#kale Kale] \| [#kohlrabi Kohlrabi] \| [#lamb Lamb's Quarters] \| [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \|
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	+ [[Anchor(card)]] + = Cardoon = + \|\|http://images4.wikia.nocookie.net/recipes/images/thumb/6/60/Cardoon.jpg/200px-Cardoon.jpg\|\|When these thick, silvery stalks are cooked, their flavor is a cross between artichoke, celery and salsify. A member of the thistle family. When these thick, silvery stalks are cooked, their flavor is a cross between artichoke, celery and salsify. A popular Italian vegetable. Resembles a bunch of wide, flat celery. ''[http://www.wegmans.com/webapp/wcs/stores/servlet/IngredientGuideDetailView?langId=-1&storeId=10052&catalogId=10002&productId=346000 Wegman's website for storage, selection and cooking recommendations])'' \|\| + + ===Recipes=== + + [http://italianfood.about.com/od/cardoons/r/blr0330.htm Fried Cardoon Recipe - Fritto di Cardoni] ''(source: about.com)'' + + [http://www.mariquita.com/images/photogallery/prepared%20food/CardoonClass/CardoonEssay.html Cardoon Potato Gratin] ''(source: Mariquita Farm)'' + + [http://events.nytimes.com/recipes/6533/2000/09/24/Braised-Cardoon/recipe.html Braised Cardoon] ''(source: about.com)'' + + ''[#menutop Top]'' +

Recipes

weissdesign — 2009-10-27 14:27:34

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	+ [http://www.thekitchn.com/thekitchn/soup/recipe-spicy-sweet-potato-carrot-soup-015445 Spicy Sweet Potato Carrot Soup] ''(source: thekitchn.com)'' + + [http://www.epicurious.com/recipes/food/views/INDIAN-SPICED-CARROT-SOUP-WITH-GINGER-241886 Indian Spiced Carrot Soup with Ginger] ''(source: epicurious.com)'' + + [http://www.thekitchn.com/thekitchn/lowcalorie-snack-pickled-carrots-090743 A few pickled carrot recipes] ''(source: thekitchn.com)'' +

Recipes

weissdesign — 2009-10-21 12:24:18

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- -->[#apple Apples] \| [#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#celery Celery] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions] - [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#kohlrabi Kohlrabi] \| [#lamb Lamb's Quarters] \| - [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#pac Pac Choi (Bok Choy)] \| [#peach Peaches] \| [#pear Pears] \| [#peppers Peppers] \| [#plums Plums] \| - [#potatoes Potatoes] \| [#purslane Purslane] \| [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash] ''([#ssquash Summer] \| Winter)'' \|	+ -->[#apple Apples] \| [#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#celeriac Celeriac] \| [#celery Celery] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| + [#dan Dandelions] \| [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#kohlrabi Kohlrabi] \| + [#lamb Lamb's Quarters] \| [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| + [#pac Pac Choi (Bok Choy)] \| [#peach Peaches] \| [#pear Pears] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \| [#purslane Purslane] \| + [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash] ''([#ssquash Summer] \| Winter)'' \|
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	+ [[Anchor(celeriac)]] + = Celeriac = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/C%C3%A9leri-rave-fendu.jpg/180px-C%C3%A9leri-rave-fendu.jpg\|\|Celeriac is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. ''(source: [http://en.wikipedia.org/wiki/Celeriac Wikipedia])'' \|\| + + ===Recipes=== + + [http://www.epicurious.com/recipes/food/views/Celeriac-Mash-231604 Celeriac Mash] ''(source: epicurious.com)'' + + [http://www.npr.org/templates/story/story.php?storyId=6551175 NPR story about Celeriac including recipes] + + [http://www.thekitchn.com/thekitchn/ingredients-vegetables/late-winter-eating-celeriac-and-carrot-salad-079047 Celeriac and Carrot Salad] ''(source: The Kitchn)'' + + [http://chocolateandzucchini.com/archives/2005/11/celeriac_and_sweet_potato_soup_with_ginger.php Celeriac and Sweet Potato Soup with Ginger] ''(source: Chocolate & Zucchini)'' + + ''[#menutop Top]'' +

Recipes

weissdesign — 2009-10-14 11:01:18

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	+ + [http://allrecipes.com/Recipe/Glazed-Apple-Cookies/Detail.aspx Glazed Apple Cookies] + + [http://jcarrot.org/yid-dish-apple-cheddar-pie-a-remedy-for-post-holiday-blues Apple Cheddar Pie] + + [http://www.thekitchn.com/thekitchn/tips-techniques/apples-galore-how-to-make-apple-butter-097454 Apple Butter]

Recipes

weissdesign — 2009-10-14 10:46:57

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- -->[#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]	+ -->[#apple Apples] \| [#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#celery Celery] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]
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	+ + [[Anchor(apple)]] + = Apples = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/95apple.jpeg/180px-95apple.jpeg\|\|Apples appear in many religious traditions, often as a mystical or forbidden fruit. One of the problems identifying apples in religion, mythology and folktales is that the word "apple" was used as a generic term for all (foreign) fruit, other than berries but including nuts, as late as the 17th century. For instance, in Greek mythology, the Greek hero Heracles, as a part of his Twelve Labours, was required to travel to the Garden of the Hesperides and pick the golden apples off the Tree of Life growing at its center. ''(From the New York Times, August 4, 2008)''\|\| + + ==Recipes== + + ''[#menutop Top]''
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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Carrot.jpg/180px-Carrot.jpg\|\|Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white, and yellow, but never orange. They are a member of the Umbelliferae family, which also includes celery, parsley, dill, cilantro, caraway, cumin, and the poisonous hemlock. Both the Ancient Greeks and Romans cultivated carrots. ''(source: [http://www.healthdiaries.com/eatthis/25-facts-about-carrots.html 25 Facts About Carrots])'' \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/en/thumb/1/14/Carrot.JPG/180px-Carrot.JPG\|\|Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white, and yellow, but never orange. They are a member of the Umbelliferae family, which also includes celery, parsley, dill, cilantro, caraway, cumin, and the poisonous hemlock. Both the Ancient Greeks and Romans cultivated carrots. ''(source: [http://www.healthdiaries.com/eatthis/25-facts-about-carrots.html 25 Facts About Carrots])'' \|\|
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	+ + ''[#menutop Top]'' + + [[Anchor(celery)]] + = Celery = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Celery_cross_section.jpg/180px-Celery_cross_section.jpg\|\|Celery contains phytochemicals called phthalides, which some studies have shown reduce stress hormones and work to relax the muscle walls in arteries, increasing blood flow. As a result, it has long been used in Chinese medicine to help control high blood pressure. Celery is an excellent source of vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and vitamin B6. ''(source: [http://topics.nytimes.com/topics/news/health/series/recipes_for_health/celery/index.html NYT])'' \|\| + + ===Recipes=== + + [http://topics.nytimes.com/topics/news/health/series/recipes_for_health/celery/index.html NYT Celery Recipes from the New York Times] + + [http://allrecipes.com/Recipe/Cream-of-Celery-Soup/Detail.aspx Cream of Celery Soup] ''(source: allrecipes.com)'' + + [http://www.epicurious.com/recipes/food/views/Celery-and-Apple-Salad-Dijon-12722 Celery and Apple Dijon Salad] ''(source: Gourmet)''

Recipes

weissdesign — 2009-10-07 09:47:27

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	+ [http://www.nytimes.com/2009/10/04/magazine/04food-t-001.htm Fried Pear Pies] +

Recipes

weissdesign — 2009-10-07 09:46:06

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- [http://www.thekitchn.com/thekitchn/recipe-roundup/morning-comfort-food-pear-muffins-064358 Pear Muffins]''	+ [http://www.thekitchn.com/thekitchn/recipe-roundup/morning-comfort-food-pear-muffins-064358 Pear Muffins]

Recipes

weissdesign — 2009-10-07 09:42:27

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	+ [http://www.nytimes.com/2009/10/05/health/nutrition/05recipehealth.html Purslane Salad With Mushrooms, Walnuts and Olives] ''source: NYT'' +

Recipes

weissdesign — 2009-10-07 09:40:22

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- [http://www.nytimes.com/2009/10/08/health/nutrition/08recipehealth.html Dandelion Tart] source: ''NYT''	+ [http://www.nytimes.com/2009/10/08/health/nutrition/08recipehealth.html Dandelion Tart] ''source: NYT''

Recipes

weissdesign — 2009-10-07 09:40:02

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	+ [http://www.nytimes.com/2009/10/08/health/nutrition/08recipehealth.html Dandelion Tart] source: ''NYT'' +

Recipes

weissdesign — 2009-10-06 21:53:13

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\|The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive.[10] Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[5] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. ''(source: [http://en.wikipedia.org/wiki/Fennel])'' \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\|The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. ''(source: [http://en.wikipedia.org/wiki/Fennel])'' \|\|

Recipes

weissdesign — 2009-10-06 21:51:26

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\|The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive.[10] Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[5] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. (source: [http://en.wikipedia.org/wiki/Fennel]) \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\|The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive.[10] Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[5] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. ''(source: [http://en.wikipedia.org/wiki/Fennel])'' \|\|

Recipes

weissdesign — 2009-10-06 21:51:05

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\| \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Fenouil.jpg/150px-Fenouil.jpg\|\|The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive.[10] Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.[5] The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. (source: [http://en.wikipedia.org/wiki/Fennel]) \|\|

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weissdesign — 2009-10-06 21:46:54

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	+ [http://allrecipes.com/Recipe/Arugula-Fennel-and-Orange-Salad-2/Detail.aspx Arugula Fennel and Orange Salad] ''source: allrecipes.com'' +

Recipes

weissdesign — 2009-10-06 21:45:01

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- [http://www.cookthink.com/recipe/10976/Fennel_And_Apricot_Salad Fennel and Apricot Salad] 'source: cookthink'	+ + [http://www.cookthink.com/recipe/10976/Fennel_And_Apricot_Salad Fennel and Apricot Salad] ''source: cookthink''

Recipes

weissdesign — 2009-10-06 21:44:14

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	+ [http://www.cookthink.com/recipe/10976/Fennel_And_Apricot_Salad Fennel and Apricot Salad] 'source: cookthink'

FrontMenu

weissdesign — 2009-09-30 14:43:00

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Newsletter - September30

weissdesign — 2009-09-30 14:42:39

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	+ '''''PLEASE NOTE:''''' CSA distribution will continue in the HIR sanctuary. + The CSA is in need of some shift volunteers, please see announcements below for dates and times contact omriflicker@gmail.com if you are available for any of these shifts. + + = This Week's Share = + + * 1 Pac Choi + * 2 lg or 3 sm Corn + * 1/2 lb Beans + * 1/2 lb Carrot + * 1 Lettuce + * 3/4 lb Greens + * 1/2 Cabbage + + == Fruit shares:== + + * 2 Quart Grapes + * 3.5 lb Apples + + ''Fruit share is double, however we are missing pears. They will be delivered along with the weekly CSA next week. Sorry for the inconvenience.'' + + = Announcements = + * The CSA is in need of some shift volunteers for the following times: + * 4:45 - 6:30: + * 1 shift open: 10/28, 11/4, 11/11, and 11/18 + 2 shifts open: 10/21 + 6:30 - 8:15: + * 2 shifts open: 11/11 and 11/18 + * If you are interested in order kosher, grass-fed/pastured beef, lamb or poultry for the holidays check out the following sources: + * KOL Foods www.kolfoods.com + * Mitzvah Meat www.mitzvahmeat.com + * Kosher Conscience www.kosherconscience.com + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Pac Choi = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Bokchoy.jpg/200px-Bokchoy.jpg\|\|Pac Choi, also known as bak choy or Peking cabbage, forms a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family, pac choi offers nutritional assets similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one. ''(source: [http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=0B68FDC0DDF84D40A1568928D3BA2BAD&tier=2 www.wholehealthmd.com])''\|\| + + ===A Few New Pac Choi Recipes=== + + [http://www.nytimes.com/2009/04/16/health/nutrition/16recipehealth.html?_r=1 Spicy Stir-Fried Tofu With Bok Choy or Baby Broccoli] ''source: NYT'' + [http://www.everydayhealth.com/health-recipe/roasted-baby-bok-choy.aspx Roasted Baby Bok Choy Recipe] ''source: www.everydayhealth.com'' + + Be sure to check out our growing collection of ["recipes"] and add your own as you create or discover new ways of using your CSA veggies! + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Amy Weiss: acrazyraisin@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-09-30 14:20:20

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	+ ["Newsletter - September30"]

Recipes

weissdesign — 2009-09-30 10:16:43

added pac choi

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- [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#peach Peaches] \| [#pear Pears] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \| - [#purslane Purslane] \| [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash] ''([#ssquash Summer] \| Winter)'' \|	+ [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#pac Pac Choi (Bok Choy)] \| [#peach Peaches] \| [#pear Pears] \| [#peppers Peppers] \| [#plums Plums] \| + [#potatoes Potatoes] \| [#purslane Purslane] \| [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash] ''([#ssquash Summer] \| Winter)'' \|
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	+ [[Anchor(pac)]] + = Pac Choi (Bok Choy = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Bokchoy.jpg/200px-Bokchoy.jpg\|\|Pac Choi, also known as bak choy or Peking cabbage, forms a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family, pac choi offers nutritional assets similar to those of other cabbages: It is rich in Vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one. ''(source: [http://www.wholehealthmd.com/ME2/dirmod.asp?nm=Reference+Library&type=AWHN_Foods&mod=Foods&mid=&id=0B68FDC0DDF84D40A1568928D3BA2BAD&tier=2 www.wholehealthmd.com])''\|\| + + ==Recipes== + [http://www.nytimes.com/2009/04/16/health/nutrition/16recipehealth.html Spicy Stir-Fried Tofu With Bok Choy or Baby Broccoli] ''source: NYT'' + + [http://www.everydayhealth.com/health-recipe/roasted-baby-bok-choy.aspx Roasted Baby Bok Choy Recipe] ''source: www.everydayhealth.com'' + + ''[#menutop Top]'' +

FrontMenu

weissdesign — 2009-09-23 11:48:15

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- * ["Newsletter - September 9" Our Latest Newsletter - September23]	+ * ["Newsletter - September23" Our Latest Newsletter - September 23]

FrontMenu

weissdesign — 2009-09-23 11:47:55

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Newsletter - September23

weissdesign — 2009-09-23 11:47:38

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	+ '''''PLEASE NOTE:''''' CSA distribution will continue in the HIR sanctuary. + The CSA is in need of some shift volunteers, please see announcements below for dates and times contact omriflicker@gmail.com if you are available for any of these shifts. + + = This Week's Share = + + * 1 Pac Choi + * 1/3 lb. Baby Greens + * 3/4 lb. Tomatoes + * 3 Turnip + * 3/4 lb Greens + * 1/2 lb Carrot + * 1 Watermelon + * 1/2 lb Purple Beans + + == Fruit shares:== + + * 1.5 lb Peach + * 1 bag Pear + * 8 Apples + + Next week will be a double fruit share. + + = Announcements = + * The CSA is in need of some shift volunteers for the following times: + * 4:45 - 6:30: + * 1 shift open: 9/30, 10/14, 10/21 and 10/28 + * 2 shifts open: 11/4, 11/11 and 11/18 + * 6:30 - 8:15: + * 1 shift open: 10/7 and 10/28 + * 2 shifts open: 11/4, 11/11 and 11/18 + * If you are interested in order kosher, grass-fed/pastured beef, lamb or poultry for the holidays check out the following sources: + * KOL Foods www.kolfoods.com + * Mitzvah Meat www.mitzvahmeat.com + * Kosher Conscience www.kosherconscience.com + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Carrots = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Carrot.jpg/180px-Carrot.jpg\|\|Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white, and yellow, but never orange. They are a member of the Umbelliferae family, which also includes celery, parsley, dill, cilantro, caraway, cumin, and the poisonous hemlock. Both the Ancient Greeks and Romans cultivated carrots. ''(source: [http://www.healthdiaries.com/eatthis/25-facts-about-carrots.html 25 Facts About Carrots])'' \|\| + + ===A Few New Carrot Recipes=== + [http://allrecipes.com/Recipe/Apple-Carrot-Muffins/Detail.aspx Apple Carrot Muffins] ''(source: allrecipes.com)'' + [http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe/index.html Glazed Carrots] ''(source: Alton Brown)'' + [http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=89c2180c1d0b4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default Warm Carrot and Lentil Salad] ''(source: Martha Stewart Living)'' + + Be sure to check out our growing collection of ["recipes"] and add your own as you create or discover new ways of using your CSA veggies! + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Amy Weiss: acrazyraisin@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-09-23 11:33:28

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Newsletters

weissdesign — 2009-09-23 11:20:21

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	+ ["Newsletter - September 23"] + ["Newsletter - September 16"]

Recipes

weissdesign — 2009-09-23 11:16:08

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- -->[#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]	+ -->[#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#carrot Carrots] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]
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	+ [[Anchor(carrot)]] + = Carrots = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Carrot.jpg/180px-Carrot.jpg\|\|Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white, and yellow, but never orange. They are a member of the Umbelliferae family, which also includes celery, parsley, dill, cilantro, caraway, cumin, and the poisonous hemlock. Both the Ancient Greeks and Romans cultivated carrots. ''(source: [http://www.healthdiaries.com/eatthis/25-facts-about-carrots.html 25 Facts About Carrots])'' \|\| + + ===Recipes=== + + [http://allrecipes.com/Recipe/Apple-Carrot-Muffins/Detail.aspx Apple Carrot Muffins] ''(source: allrecipes.com)'' + + [http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe/index.html Glazed Carrots] ''(source: Alton Brown)'' + + [http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=89c2180c1d0b4110VgnVCM1000003d370a0aRCRD&vgnextfmt=default Warm Carrot and Lentil Salad] ''(source: Martha Stewart Living)'' + + ''[#menutop Top]'' +

Recipes

weissdesign — 2009-09-21 08:54:53

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	+ NOTE: I made this with olive oil instead of butter for a parve version of this cake. Worked very well!

Recipes

weissdesign — 2009-09-15 20:56:18

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- [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#lamb Lamb's Quarters] \|	+ [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#kohlrabi Kohlrabi] \| [#lamb Lamb's Quarters] \|
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	+ [[Anchor(kohlrabi)]] + = Kohlrabi = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/KohlrabiinMarket.jpg/240px-KohlrabiinMarket.jpg\|\|Kohlrabi (German Turnip) is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape. The name comes from the German Kohl ("cabbage") plus Rübe ~ Rabi (Swiss German variant) ("turnip"), because the swollen stem resembles the latter. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. Except for the Gigante cultivar, spring-grown kohlrabi much over 5 cm in size tend to be woody, as do fall-grown kohlrabi much over perhaps 10 cm in size; the Gigante cultivar can achieve great size while remaining of good eating quality. Kohlrabi can be eaten raw as well as cooked.\|\| + + ==Recipes== + [http://www.epicurious.com/recipes/food/views/Roasted-Kohlrabi-and-Butternut-Squash-236414 Roasted Kohlrabi and Butternut Squash] + + [http://www.thekitchn.com/thekitchn/ingredients-vegetables/san-francisco-farmers-market-recipe-kohlrabi-slaw-046627 Kohlrabi Slaw] + + ''[#menutop Top]'' +

Recipes

weissdesign — 2009-09-10 13:20:44

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	+ + [http://allrecipes.com/Recipe/Upside-Down-Coffee-Cake/Detail.aspx Peach Upside Down Coffee Cake]

Recipes

weissdesign — 2009-09-10 12:57:31

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- [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#peach Peaches] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \|	+ [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#peach Peaches] \| [#pear Pears] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \|
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	+ [[Anchor(pear)]] + = Pears = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/202clapps.jpg/180px-202clapps.jpg\|\| \|\| + + ==Recipes== + [http://www.thekitchn.com/thekitchn/recipe-roundup/morning-comfort-food-pear-muffins-064358 Pear Muffins]'' + + ''[#menutop Top]'' +

Peach Cupcakes with Brown Sugar Frosting

weissdesign — 2009-09-10 12:52:20

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	+ From Smitten Kitchen + Makes 24 to 28 cupcakes + + =Cupcakes= + ===Ingredients=== + 3 cups cake flour + 1 1/2 teaspoons baking powder + 1 1/2 teaspoons baking soda + 1 teaspoon salt + Pinch of nutmeg + 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature + 3/4 cup granulated sugar + 3/4 cup dark or light brown sugar, packed + 2 large eggs, lightly beaten + 1 teaspoon vanilla extract + 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt + 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice) + + ===Directions=== + + Preheat the oven to 350°F. Line 28 muffin cups with paper liners. + + Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks. + + Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely. + + =Frosting= + ===Ingredients=== + 1 1/4 cups light brown sugar + 1/4 cup cornstarch + 1/2 cup powdered sugar + 2 8-ounce packages of cream cheese, at room temperature + 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature + 1/2 teaspoon vanilla extract + + ===Directions=== + In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.

Recipes

weissdesign — 2009-09-10 12:47:27

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	+ ["Peach Cupcakes with Brown Sugar Frosting"] ''via [http://smittenkitchen.com/2009/08/peach-cupcakes-with-brown-sugar-frosting/ smittenkitchen.com]''

FrontMenu

weissdesign — 2009-09-09 10:01:04

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- * ["Newsletter - September 2" Our Latest Newsletter - September 2]	+ * ["Newsletter - September 9" Our Latest Newsletter - September 9]

Newsletter - September 9

weissdesign — 2009-09-09 10:00:45

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	+ '''''PLEASE NOTE:''''' The CSA distribution will be meeting in the HIR sanctuary instead of the social hall starting Wednesday, Sept 9th (TODAY). Please enter the building from the ramp on Netherland Ave and use the first doors on the right to enter the sanctuary. Signs will be visible to help direct. + + = This Week's Share = + + * 1 lb. Greens + * 2 lb. Tomato + * 2 lg. Corn + * 5 Baby Bell Peppers + * 5 Radish + * 1 oz. Mint + * 1/2 lb. Baby Greens + * 2 lb. Squash + + == Fruit is doubled up this week:== + + * 5 lb. White Peach + * 4 lb. Yellow Peach + * 3 lb. Plum + + Egg delivery this week. + Next cheese delivery Wednesday, Sept. 16th. + + = Announcements = + * FRUIT SHARE HOLDERS: Norwich Meadows Farm will be delivering double fruit shares twice this season. The first double delivery will be today, Sept. 9th. + * If you are interested in order kosher, grass-fed/pastured beef, lamb or poultry for the holidays check out the following sources: + * KOL Foods www.kolfoods.com + * Mitzvah Meat www.mitzvahmeat.com + * Kosher Conscience www.kosherconscience.com + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Mint = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\|The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion, in a way that it breaks down the fats. ''(source: [http://en.wikipedia.org/wiki/Mentha wikipedia.com])''\|\| + + ===A Few New Mint Recipes=== + [http://thepioneerwoman.com/tasty-kitchen/recipes/salads/minted-apricot-couscous/ Minted Apricot Couscous] ''source: Tasty Kitchen'' + [http://www.cookthink.com/recipe/8329/Cucumber_And_Pear_Gazpacho_With_Mint Pear Gazpacho with Mint] ''source: cookthink'' + [http://www.nytimes.com/2009/07/14/health/nutrition/14recipehealth.html Bulgur and Walnut Kibbeh] ''source: NYT'' + [http://www.nytimes.com/2008/08/20/health/nutrition/20recipehealth.html Chilled Zucchini-Yogurt Soup With Fresh Mint] ''source: NYT'' + + Be sure to check out our growing collection of ["recipes"] and add your own as you create or discover new ways of using your CSA veggies! + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Amy Weiss: acrazyraisin@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-09-09 09:47:18

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	+ ["Newsletter - September 9"]

Orange Quinoa Salad

weissdesign — 2009-09-08 20:22:22

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	+ =Ingredients= + + * 4 large oranges -- peeled, segmented, and cut into bite-sized pieces + * 2 cups dry quinoa --cooked according to the package directions + * 1/4 cup chopped fresh mint + * 2 scallions sliced + + I made a dressing of OJ, balsamic vinegar, olive oil, and honey mustard with salt and pepper. I am sure you could use any balsamic dressing and it would be tasty, or you could follow the original recipe: 1/4 cup fat free honey mustard salad dressing & 3 tablespoons fresh lime juice -- or to taste. + + + ''serves 8'' + + Adapted from several sources, but I think the original was [http://www.fatfree.com/recipes/grain-salads/minty-orange-quinoa-salad here].

Recipes

weissdesign — 2009-09-08 19:54:33

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\|The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion, in a way that it breaks down the fats. "(source: [http://en.wikipedia.org/wiki/Mentha wikipedia.com])"\|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\|The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion, in a way that it breaks down the fats. ''(source: [http://en.wikipedia.org/wiki/Mentha wikipedia.com])''\|\|

Recipes

weissdesign — 2009-09-08 19:54:02

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Recipes

weissdesign — 2009-09-08 19:52:39

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\| \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\|The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion, in a way that it breaks down the fats. "(source: [http://en.wikipedia.org/wiki/Mentha wikipedia.com])"\|\|

Recipes

weissdesign — 2009-09-08 19:49:36

added mint and mint recipes

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- [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#peach Peaches] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \|	+ [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#mint Mint] \| [#peach Peaches] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \|
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	+ [[Anchor(mint)]] + = Mint = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Mint-leaves-2007.jpg/180px-Mint-leaves-2007.jpg\|\| \|\| + + ==Recipes== + [http://thepioneerwoman.com/tasty-kitchen/recipes/salads/minted-apricot-couscous/ Minted Apricot Couscous] ''source: Tasty Kitchen'' + + [http://www.cookthink.com/recipe/8329/Cucumber_And_Pear_Gazpacho_With_Mint Pear Gazpacho with Mint] ''source: cookthink'' + + [http://www.nytimes.com/2009/07/14/health/nutrition/14recipehealth.html Bulgur and Walnut Kibbeh] ''source: NYT'' + + [http://www.nytimes.com/2008/08/20/health/nutrition/20recipehealth.html Chilled Zucchini-Yogurt Soup With Fresh Mint] ''source: NYT'' + + ''[#menutop Top]'' +

Newsletters

weissdesign — 2009-09-02 12:31:56

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	+ ["Newsletter - September 2"]

Newsletter - September 2

weissdesign — 2009-09-02 12:31:28

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	+ = This Week's Share = + + * 1 Cabbage + * 1 lb Greens + * 2 lb. Tomato + * 2 Lg or 4 Sm Corn + * 1 Melon + * 1 lg or sm Lettuce + * 1.25 lb. Beets + * 1 Pint Cherry Tomato + + == Fruit Share today:== + + * 1 Bag Apple + * 2 lb. Peach + * 2.5 lb. Plum + + + = Announcements = + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Corn = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/7/79/VegCorn.jpg/200px-VegCorn.jpg\|\|Corn is descended from a plant called teosinte, which still grows in Mexico, and the first corn plants seem to have appeared in Mexico. The earliest known ears of corn were tiny - only a few inches long. Centuries of breeding, first by Native Americans, then by early settlers and modern scientists, have resulted in bigger, fuller ears of corn and made corn one of the world's three leading grain crops. '''A couple of Interesting Corn Facts:''' An ear of corn averages 800 kernels in 16 rows. Corn is produced on every continent of the world with the exception of Antarctica. In the U.S., corn production measures more than 2 times that of any other crop. ''(source: [http://www.iowacorn.org/cms/en/CornEducation/FAQ/Faq.aspx Iowa Corn] and [http://www.campsilos.org/mod3/students/index.shtml The Story of Corn])'' \|\| + + ===A Few New Corn Recipes=== + [http://www.thekitchn.com/thekitchn/salad/recipe-herbed-sweet-corn-and-tomato-salad-094408 Herbed Sweet Corn and Tomato Salad] + [http://www.nytimes.com/2009/08/26/dining/261vrex.html?ref=dining James River Corn Pudding] + [http://allrecipes.com/Recipe/Pasta-with-Fresh-Tomatoes-and-Corn/Detail.aspx Pasta with Fresh Tomatoes and Corn ] + + Be sure to check out our growing collection of ["recipes"] and add your own as you create or discover new ways of using your CSA veggies! + + =News from the Farm= + What a dramatic shift in weather. We have had several mornings where it has been in the high 40's. Pleasant for the humans (most anyway) and critters but not so nice for heat loving crops such as the Solanaceous family and the Curcurbit family as well. Overall things are normal on the farm another broken down truck, new employees, and more potential turmoil in the ag sector. + + It is tomato time now so enjoy them while they are here. The heat from not to long ago has caused a lot of them to ripen. If the cool nights persist the ripening will drop off dramatically. As you will see with the cabbages, the rain has damaged a lot of them so we have had to peel them which takes a lot of time. That is why you are getting and have been getting peeled and somewhat rusted cabbages. This season every disease know to plants has been present on most farms in NY, NJ,CT,VT, MA and beyond. For the first time we have seen downy mildew on the onions. The onions outside outperformed the ones in the high tunnels (very strange but such is agriculture in the NE). Till next time. + + P.S. They approved the 2 Egyptians after over 90 days. Might be good for next year. + + - Zaid + + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Amy Weiss: acrazyraisin@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

FrontMenu

weissdesign — 2009-09-02 12:27:34

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- * ["Newsletter - August 26" Our Latest Newsletter - August 26]	+ * ["Newsletter - September 2" Our Latest Newsletter - September 2]

Recipes

weissdesign — 2009-09-02 12:00:01

added corn

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- -->[#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#chard Chard] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]	+ -->[#beets Beets] \| [#broccoli Broccoli] \| [#cabbage Cabbage] \| [#chard Chard] \| [#corn Corn] \| [#cucumbers Cucumbers] \| [#currant Currants] \| [#dan Dandelions]
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	+ [[Anchor(corn)]] + = Corn = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/7/79/VegCorn.jpg/200px-VegCorn.jpg\|\|Corn is descended from a plant called teosinte, which still grows in Mexico, and the first corn plants seem to have appeared in Mexico. The earliest known ears of corn were tiny - only a few inches long. Centuries of breeding, first by Native Americans, then by early settlers and modern scientists, have resulted in bigger, fuller ears of corn and made corn one of the world's three leading grain crops. '''A couple of Interesting Corn Facts:''' An ear of corn averages 800 kernels in 16 rows. Corn is produced on every continent of the world with the exception of Antarctica. In the U.S., corn production measures more than 2 times that of any other crop. ''(source: [http://www.iowacorn.org/cms/en/CornEducation/FAQ/Faq.aspx Iowa Corn] and [http://www.campsilos.org/mod3/students/index.shtml The Story of Corn])'' \|\| + + ==Recipes== + [http://www.thekitchn.com/thekitchn/salad/recipe-herbed-sweet-corn-and-tomato-salad-094408 Herbed Sweet Corn and Tomato Salad] + + [http://www.nytimes.com/2009/08/26/dining/261vrex.html?ref=dining James River Corn Pudding] + + [http://allrecipes.com/Recipe/Pasta-with-Fresh-Tomatoes-and-Corn/Detail.aspx Pasta with Fresh Tomatoes and Corn ] + + ''[#menutop Top]'' +

Newsletters

weissdesign — 2009-08-26 15:20:30

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	+ ["Newsletter - August 26"]

Newsletter - August 26

weissdesign — 2009-08-26 15:20:08

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	+ = This Week's Share = + + * 2.5 lb Tomato + * 1 Melon + * 1 lb. Pepper + * 3 lb. Squash + * 1 lb. Cukes + * 1 lb. greens + * 1 lg or 2 sm Lettuce + * 1 pint Cherry tomato + + == Fruit Share today:== + + * 2 lb. Plum + * 3 lb. Prune + * 2.5 lb. Peach + + '''''Eggs will be delivered today!''''' + + = Announcements = + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Tomato = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Bright_red_tomato_and_cross_section02.jpg/180px-Bright_red_tomato_and_cross_section02.jpg\|\|Though it is botanically a berry, a subset of fruit, the tomato is nutritionally categorized as a vegetable (see below). Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable. '''Storage:''' Most tomatoes today are picked before fully ripened. They are bred to continue ripening, but the enzyme that ripens tomatoes stops working when it reaches temperatures below 12.5 °C (54.5 °F). Once fully ripe, tomatoes can be stored in the refrigerator but are best kept at room temperature, because tomatoes stored in the refrigerator tend to lose flavor.\|\| + + ===A Few New Tomato Recipes=== + [http://www.thekitchn.com/thekitchn/summer/recipe-grilled-zucchini-and-grape-tomato-salad-093014 Grilled Zucchini and Grape Tomato Salad] + [http://www.epicurious.com/recipes/food/views/Summer-Tomato-and-Bell-Pepper-Soup-354314 Summer Tomato and Bell Pepper Soup] + + Be sure to check out our growing collection of ["recipes"] and add your own as you create or discover new ways of using your CSA veggies! + + =News from the Farm= + Another week of heat and rain and unexpected events: truck breakdown , packing crew quitting, and the heat bringing on the crops in a big way. It is all most the end of August and a few more weeks till frost. We are praying for a late frost and and extended season as the cool weather delayed the season by 2-3 weeks. + + Got home today and found that Homeland Security approved the 2 guys from Egypt albeit 21/2 months late. We hope this is a good precedence for next year. We are looking at a farm visit on 10/24 and we hope you can work with other CSA's to come together so that I can be there for the visit. + + - Zaid + + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Amy Weiss acrazyraisin@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

FrontMenu

weissdesign — 2009-08-26 15:13:46

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- * ["Newsletter - August 12" Our Latest Newsletter - August 12]	+ * ["Newsletter - August 26" Our Latest Newsletter - August 26]

Recipes

weissdesign — 2009-08-26 15:11:12

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- [http://jcarrot.org/yid-dish-squash-lasagna-with-spicy-fresh-tomato-sauce Yid.Dish: Squash Lasagna with Spicy Fresh Tomato Sauce] 'from jcarrot.org'	+ [http://jcarrot.org/yid-dish-squash-lasagna-with-spicy-fresh-tomato-sauce Yid.Dish: Squash Lasagna with Spicy Fresh Tomato Sauce] ''(source: [http://jcarrot.org/ JCarrot.org])''

Recipes

weissdesign — 2009-08-26 15:10:57

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- [http://jcarrot.org/yid-dish-israeli-cous-cous-with-sumer-squash-ragout Yid.Dish: Israeli Cous Cous with Summer Squash Ragout] ''from jcarrot.org''	+ [http://jcarrot.org/yid-dish-israeli-cous-cous-with-sumer-squash-ragout Yid.Dish: Israeli Cous Cous with Summer Squash Ragout] ''(source: [http://jcarrot.org/ JCarrot.org])''

Recipes

weissdesign — 2009-08-26 15:10:02

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- [http://jcarrot.org/yid-dish-israeli-cous-cous-with-sumer-squash-ragout Yid.Dish: Israeli Cous Cous with Summer Squash Ragout] 'from jcarrot.org'	+ [http://jcarrot.org/yid-dish-israeli-cous-cous-with-sumer-squash-ragout Yid.Dish: Israeli Cous Cous with Summer Squash Ragout] ''from jcarrot.org''

Recipes

weissdesign — 2009-08-26 15:08:29

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	+ [http://jcarrot.org/yid-dish-israeli-cous-cous-with-sumer-squash-ragout Yid.Dish: Israeli Cous Cous with Summer Squash Ragout] 'from jcarrot.org' + + [http://jcarrot.org/yid-dish-squash-lasagna-with-spicy-fresh-tomato-sauce Yid.Dish: Squash Lasagna with Spicy Fresh Tomato Sauce] 'from jcarrot.org' +

Melon, Fennel and Olive Salad with Feta Cheese

weissdesign — 2009-08-20 17:59:17

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	+ Makes 8 servings + + * 4 cups seeded melon chunks + * 1 large fennel bulb, thinly sliced + * 1/2 cup coarsely chopped pitted (ideally kalamata) olives + * 1 large red onion, thinly sliced (about 2 cups) + * 1 bunch green onions, green part only, chopped + * 1/4 cup chopped fresh basil leaves + * 1 1/2 cups crumbled feta cheese + * 1/4 cup fresh lemon juice + * 1/2 cup extra-virgin olive oil + * 2 Tbsp balsamic vinegar + * 1 tsp kosher salt + * 1/2 tsp black pepper + + Put the melon, fennel, olives, red onion, green onion, basil + leaves, and feta in a large bowl. Add the remaining ingredients and + toss well. Divide among salad plates and serve immediately.

Pickled Green Tomatoes

weissdesign — 2009-08-20 17:57:55

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- * 3-1/2 pounds firm green tomatoes, quartered	+ * 3-1/2 pounds firm green tomatoes, quartered

Recipes

weissdesign — 2009-08-20 17:56:50

Added Korean Melon

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- [#peach Peaches] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \| [#purslane Purslane] \| [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash (summer)] \| - Squash (winter) \| [#tomatillo Tomatillos] \| [#tomatoes Tomatoes] \| [#greentomatoes Green Tomatoes] \| [#watermelon Watermelon]<--	+ [#melon Melon] ''([#korean Korean Melon] \| [#watermelon Watermelon])'' \| [#peach Peaches] \| [#peppers Peppers] \| [#plums Plums] \| [#potatoes Potatoes] \| + [#purslane Purslane] \| [#radish Radish] \| [#spinach Spinach] \| [#ssquash Squash] ''([#ssquash Summer] \| Winter)'' \| + [#tomatillo Tomatillos] \| [#tomatoes Tomatoes] \| [#greentomatoes Green Tomatoes] <--
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	+ [[Anchor(melon)]] + = Melon = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Melon2.jpg/200px-Melon2.jpg\|\| \|\| + [[Anchor(korean)]] + == Korean Melon == + \|\| \|\|Korean melon, or dua gan, also called "Yellow melon." In fact, Korea has many different kinds of native melons, but this is the one that has become popular at U.S. and Canadian farmer's markets in recent years. These melons are small, about the size of medium papaya. They have a very fragrant smell and mild sweet flavor, a bit like cantaloupe, but with firmer flesh, and not as sugary sweet. It is also one of the few types of melone where every part is edible including seeds and skin. Chill before serving for a delicious cool treat. Also great in a refreshing summer salad (see one example below). Enjoy them while you can; there’s nothing like summer’s fresh melons to cool you off on a hot day.\|\| + ===Recipes=== + ["Melon, Fennel and Olive Salad with Feta Cheese"] + ["Korean Melon Summer Salad"] (Farm recommended!) + [[Anchor(watermelon)]] + == Watermelon == + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Watermelons.jpg/180px-Watermelons.jpg\|\|Enjoying a juice slice of melon is always a refreshing and rejuvenating experience that I look forward to. I recently learned that all parts of the watermelon can be used for food preparation. In fact, in China, the melon rind is often stir-fried or stewed. When stir fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum.\|\| + + ===Recipes=== + [http://good-life-eats.blogspot.com/2009/05/watermelon-lemonade.html Watermelon Lemonade] + + [http://www.nytimes.com/2009/05/22/health/nutrition/22recipehealth.html?partner=rssnyt&emc=rss Watermelon or Cantaloupe Agua Fresca] + + B-ton Melon Salad + + Watermelon Gazpacho + + ''[#menutop Top]'' +
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- - - [[Anchor(watermelon)]] - = Watermelon = - \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Watermelons.jpg/180px-Watermelons.jpg\|\|Enjoying a juice slice of melon is always a refreshing and rejuvenating experience that I look forward to. I recently learned that all parts of the watermelon can be used for food preparation. In fact, in China, the melon rind is often stir-fried or stewed. When stir fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum.\|\| - - ==Recipes== - [http://good-life-eats.blogspot.com/2009/05/watermelon-lemonade.html Watermelon Lemonade] - - [http://www.nytimes.com/2009/05/22/health/nutrition/22recipehealth.html?partner=rssnyt&emc=rss Watermelon or Cantaloupe Agua Fresca] - - B-ton Melon Salad - - Watermelon Gazpacho - - ''[#menutop Top]''

Recipes

weissdesign — 2009-08-20 16:38:28

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	+ [http://www.nytimes.com/2009/08/19/health/nutrition/19recipehealth.html?ref=fitnessandnutrition Plum and Red Wine Soup] +

Yogurt Cucumber Soup

weissdesign — 2009-08-14 18:28:59

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	+ Source: Tao of Cooking + =Ingredients= + + * 2.5 cups yogurt + * 1/4 cup olive oil + * 1/4 cup finely chopped walnuts + * 1/4 tsp minced garlic + * 1 TBS wine vineagar + * 1 tsp dill weed + * 2 large cucumbers + * aprox 1 cup milk + * salt and freshly ground pepper + + =Directions= + + 1. pour yogurt in bowl wisk in olive oil stir in walnuts garlic vineagar and dill weed. + 2. peal cucs slice in half lengthwise and scrape out seeds + 3. cut in small dice aprox 3 cups + 4. stir cucs into yogurt and add enough milk to thin to desired consistency. + 5. add salt and pepper to taste

Recipes

weissdesign — 2009-08-14 18:27:32

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	+ ["Yogurt Cucumber Soup"] +

FrontMenu

weissdesign — 2009-08-12 12:42:39

added latest newsletter info

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- * ["Newsletter - August 5" Our Latest Newsletter - August 5]	+ * ["Newsletter - August 12" Our Latest Newsletter - August 12]

Newsletter - August 12

weissdesign — 2009-08-12 12:41:55

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	+ = This Week's Share = + + * 3/4 lb. Fava beans ([http://www.smadar.org/Recipes#fava recipes]) + * 1 lb. Greens + * 2 Tomatoes ([http://www.smadar.org/Recipes#tomatoes recipes]) + * 1 Pac Choi + * 3/4 lb. Eggplant ([http://www.smadar.org/Recipes#eggplant recipes]) + * 1 lb. Squash ([http://www.smadar.org/Recipes#ssquash recipes]) + * 1/3 lb. Baby Greens + + == Fruit Share today:== + + * 2 lb. Peach + * 2 lb. Apricot + * 2.5 lb. Plum + + '''''Eggs and cheese will both be delivered today!''''' + + = Announcements = + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Eggplant = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Three_Types_of_Eggplant.jpg/180px-Three_Types_of_Eggplant.jpg\|\|The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka. Although somewhat bitter when raw, it becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit (known as "degorging") can soften and remove much of the bitterness though this is often unnecessary. Some modern varieties do not need this treatment, as they are far less bitter. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The thin skin is also edible, so that peeling is not required. The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Arabian moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'.\|\| + + ===Recipes=== + ["Recipes" recipes for eggplant and other vegetables] + Please feel free to add your own links and recipes! + + =News from the Farm= + We had 5 dry days in a row--a record for this year. But it continues to be cool, and last night it rained till morning. So the blight threat continues, and we continue to spray Oxidate ( similar to hydrogen peroxide). + + So far this year has been our most challenging one. However, our crew--especially the Egyptians--have come through and made a difficult situation more manageable. + + On another note, we finally brought in a container of organic herbs from the farms owned by the Egyptian crew, and we will be marketing the herbs. + + In terms of crops, everything this year is different than years past: many crops are late and some are diseased. We had to remove ½ an acre of tomatoes and completely lost a few other crops such as cauliflower. Overall things are not too bad, but everything can change if we totally lose our tomato crop. + + - Zaid + + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Benji Shiller benjishiller@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-08-12 12:35:53

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	+ ["Newsletter - August 12"]

Balsamic Grilled Eggplant

weissdesign — 2009-08-12 12:34:47

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	+ =Balsamic Grilled Eggplant "Parmesan" on Baguette= + ==Ingredients== + * 2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices + * Coarse salt and freshly ground pepper + * 1 cup extra-virgin olive oil + * 2 teaspoons chopped fresh thyme + * 1 cup balsamic vinegar + * Vegetable oil, for grill + * 1 baguette, halved lengthwise + * 6 ounces parmesan cheese + * Fresh basil, torn, for sprinkling + + ==Directions== + 1. Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels. + 2. Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool. + 3. Preheat grill or grillpan on stovetop to medium; brush grill/grillpan with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side. + 4. Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes. + 5. Drizzle eggplant with some vinegar mixture, Build open sandwiches: sprinkle parmesan on baguette, place dressed eggplant next on baguette, then top with torn basil. + + Serves 8

Recipes

weissdesign — 2009-08-12 12:33:33

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	+ ["Balsamic Grilled Eggplant" Balsamic Grilled Eggplant "Parmesan" on Baguette] +

Recipes

Benji — 2009-08-12 11:12:25

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- \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Three_Types_of_Eggplant.jpg/180px-Three_Types_of_Eggplant.jpg\|\| \|\|	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Three_Types_of_Eggplant.jpg/180px-Three_Types_of_Eggplant.jpg\|\|The eggplant, aubergine, or brinjal (Solanum melongena), is a plant of the family Solanaceae (also known as the nightshades) As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka. Although somewhat bitter when raw, it becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced fruit (known as "degorging") can soften and remove much of the bitterness though this is often unnecessary. Some modern varieties do not need this treatment, as they are far less bitter. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The thin skin is also edible, so that peeling is not required. The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Arabian moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the 'King of Vegetables'.\|\|

Recipes

shara — 2009-08-05 16:31:01

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	+ [http://allrecipes.com/Recipe/Chinese-Lions-Head-Soup/Detail.aspx Chinese Lion's Head Soup] (source: Allrecipes.com. FYI, this can be made with ground turkey or chicken and it is a delicious soup!) +

FrontMenu

weissdesign — 2009-08-05 12:41:49

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- * ["Newsletter - July 29" Our Latest Newsletter - July 29]	+ * ["Newsletter - August 5" Our Latest Newsletter - August 5]

Newsletter - August 5

weissdesign — 2009-08-05 12:41:27

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	+ = This Week's Share = + * 1 lb. Fava beans ([http://www.smadar.org/Recipes#fava recipes]) + * 1 lb. Greens + * 1 lb. Green Tomatoes ([http://www.smadar.org/Recipes#greentomatoes recipes]) + * 1 Napa Cabbage + * 2 oz. Parsley + * 2 Peppers + * 1 lb. Pole Beans + + == Fruit Share today:== + + * 2 lb. Apple + * 2.5 lb. Peach + * 1.5 lb. Apricot + + ''Eggs and cheese will both be delivered '''next week, August 12'''.'' + + = Announcements = + * The CSA is looking for some volunteers who have some flexibility on Wednesdays to meet the farm delivery driver at HIR around 1PM. Please contact Andy Kastner if you can lend a hand at andykastner@gmail.com + * Please remember to bring additional bags to leave for others to use. + + = Spotlight Crop: Napa Cabbage = + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg\|\|With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage. Napa cabbage (Brassica rapa pekinensis), also known by the names Chinese cabbage, celery cabbage, and Peking cabbage, is a member of the cabbage family that originated in China several millennia ago. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.\|\| + + ===Recipes=== + ["Recipes" recipes for napa cabbage and other vegetables] + + =News from the Farm= + In the next few weeks as we increase production on the farm, you will notice an increase in your CSA shares. (And please keep in mind that likewise, during leaner times the share might be slightly less.) + + The last few weeks have been very hectic: with a stolen truck, rainy cool weather, new personnel, and starting a new season. We too have been afflicted by late blight. However, thank God, our tomatoes in the high tunnels have not suffered, and we are taking precautions to make sure we do not get blight in the greenhouse. Many crops have been delayed due to the cool weather, such as the squashes, cucumbers, and tomatoes we were picking until this last week. The weather continues to be a concern with the threat of rain almost everyday and temperatures barely reaching 80 Fahrenheit. Having said all of that things are settling down some now as we settle into somewhat of a routine. This year we are adding two rented farms: one for crops and the other for livestock. We will be doing goat, lamb, beef, and turkey in addition to the chicken. + + Hope you are all having a wonderful summer! + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Benji Shiller benjishiller@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-08-05 12:37:00

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	+ ["Newsletter - August 5"]

Recipes

weissdesign — 2009-08-05 12:35:42

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- - ==Recipes== -	+ [[Anchor(redcabbage)]] + == Red Cabbage == + \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Rode_kool.jpg/180px-Rode_kool.jpg\|\|Red cabbage is often used for salads and coleslaw. This vegetable can be eaten raw or cooked. It is also used to determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator. ''(http://en.wikipedia.org/wiki/Red_cabbage)''\|\| + ===Recipes===
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Napa Cabbage Slaw

weissdesign — 2009-08-05 12:22:03

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	+ (source: Martha Stewart Living) + + =Ingredients= + + Rice-wine vinegar and hot chili oil are available in the Asian section of most supermarkets; white or red radish may be substituted if daikon is unavailable. + + * 1 small garlic clove, minced + * Zest and juice of 1 lime + * 2 tablespoons rice-wine vinegar + * 2 teaspoons soy sauce + * 1/4 cup chile oil + * Salt + * 3 cups (1/2 small head) Napa cabbage, very thinly sliced + * 1/2 red, yellow, or orange bell pepper, stem and seeds removed, very thinly sliced + * 3 scallions, white and pale-green parts only, cut into 2-inch lengths, julienned + * 2 ounces daikon, peeled, very thinly sliced into 1/2-by-2-inch pieces + * 1/4 cup (about 3 ounces) snow peas, trimmed and very thinly sliced + * 1/4 chives, snipped into 2-inch lengths + + =Directions= + + 1. In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside. + 2. In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve. + + Serves 4

Napa Cabbage Salad

weissdesign — 2009-08-05 12:20:40

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	+ (Source: NY Times) + + =Ingredients= + + * 3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons) + * 1/2 teaspoon salt + * 1/2 teaspoon freshly ground black pepper + * 2 teaspoons Dijon-style mustard + * 1 tablespoon red-wine vinegar + * 1 tablespoon soy sauce + * 3 tablespoons canola oil + * 1 firm head Napa cabbage (about 1 pound) + + =Preparation= + + 1. Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage. + + 2. Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly. + + YIELD: 6 servings

Recipes

weissdesign — 2009-08-05 12:19:43

adding new napa recipes

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- - - [http://allrecipes.com/Recipe/Napa-Cabbage-Salad/Detail.aspx Napa Cabbage Salad] - - ''[#menutop Top]'' -
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- = Napa Cabbage =	+ === Napa Cabbage ===
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-	+ ==Recipes== + + ["Napa Cabbage Salad"] ''(source: New York Times)'' + + [http://allrecipes.com/Recipe/Napa-Cabbage-Salad/Detail.aspx Napa Cabbage Salad] ''(source: Allrecipes.com)'' + + ["Napa Cabbage Slaw"] ''(source: Martha Stewart Living)'' + + ''[#menutop Top]''

Recipes

weissdesign — 2009-08-05 12:08:54

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Recipes

weissdesign — 2009-08-05 12:08:28

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Recipes

weissdesign — 2009-08-05 12:08:06

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- http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage. Napa cabbage (Brassica rapa pekinensis), also known by the names Chinese cabbage, celery cabbage, and Peking cabbage, is a member of the cabbage family that originated in China several millennia ago. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. - Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.	+ \|\|http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg\|\|With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage. Napa cabbage (Brassica rapa pekinensis), also known by the names Chinese cabbage, celery cabbage, and Peking cabbage, is a member of the cabbage family that originated in China several millennia ago. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.\|\|

Recipes

Benji — 2009-08-05 11:18:24

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- http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg Napa cabbage (Brassica rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage. - The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.	+ http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage. Napa cabbage (Brassica rapa pekinensis), also known by the names Chinese cabbage, celery cabbage, and Peking cabbage, is a member of the cabbage family that originated in China several millennia ago. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.

Recipes

Benji — 2009-08-05 11:14:56

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	+ [[Anchor(napacabbage)]] + = Napa Cabbage = + http://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese.cabbage-01.jpg/200px-Chinese.cabbage-01.jpg Napa cabbage (Brassica rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage. + The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. + Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world. + + +

Recipes

weissdesign — 2009-07-31 10:06:43

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- [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#greens Greens] \| [#kale Kale] \| [#lamb Lamb's Quarters] \|	+ [#eggplant Eggplant] \| [#fava Fava Beans] \| [#fennel Fennel] \| [#scape Garlic Scapes] \| [#goose Gooseberries] \| [#greens Greens] \| [#kale Kale] \| [#lamb Lamb's Quarters] \|
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	+ [[Anchor(goose)]] + = Gooseberrries = + \|\| \|\|Gooseberries grow on low, scrappy bushes, and they're quite common and even wild throughout much of Great Britain and parts of Europe and Asia. In the United States, however, they aren't as common; they've been considered carriers of white pine blister rust, and it's still illegal to cultivate them in some parts of the country. So they just aren't as commonly used here... What do they taste like? They are quite tart, although larger, softer berries were sweeter. They have a prickly fuzz, and little "tops and tails" on either end from the stem and flower. You pull these off, then eat the berry whole. ''(from [http://www.thekitchn.com/thekitchn/ingredients-fruit/seasonal-and-regional-spotlight-gooseberries-089584 thekitchn: Seasonal (and Regional) Spotlight: Gooseberries])''\|\| + + ==Recipes== + [http://www.thekitchn.com/thekitchn/gooseberry-jam-089701 Gooseberry Jam] + + ''[#menutop Top]'' +

FrontMenu

weissdesign — 2009-07-29 13:16:32

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- * ["Newsletter - July 22" Our Latest Newsletter - July 29]	+ * ["Newsletter - July 29" Our Latest Newsletter - July 29]

FrontMenu

weissdesign — 2009-07-29 13:16:15

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- * ["Newsletter - July 22" Our Latest Newsletter - July 22]	+ * ["Newsletter - July 22" Our Latest Newsletter - July 29]

Newsletter - July 29

weissdesign — 2009-07-29 13:15:57

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	+ = This Week's Share = + * 1.5 lb. Green Tomato + * 1.5 lb. Squash + * 3/4 lb. Eggplant + * 1/3 lb. Baby Greens + * 1/2 lb. Carrots + * 1 lb. Fava beans ([http://www.smadar.org/Recipes#fava recipes]) + * 1 Cabbage + + == Fruit Share today:== + + * 2.5 lbs. Plums + * 4 lbs. Peaches + + ''Eggs delivered today. + No cheese today.'' + + = Announcements = + * Important: CSA Distribution today will be shortened for the holiday Tisha b'Av. Distribution will be from 5- 7PM + * The CSA is looking for volunteers to get involved in presenting a CSA-share-related cooking demo during distribution, and someone who would be interested in organizing a trip to visit Norwich Meadows Farm. + * The CSA is also looking for volunteers to contribute recipes to the newsletter. + * Please remember to bring additional bags to leave for others in the CSA to use. + + = Spotlight Crop: Green Tomatoes = + \|\|http://www.smadar.org/Recipes?sendfile=true&file=Unripe_tomatoes-smaller.jpg\|\|Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or (as in this case) to protect the crop from disease (see "News from the Farm" below). Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade.\|\| + + ===Recipes=== + ["Recipes" recipes for green tomatoes and other vegetables] + + =News from the Farm= + This week's CSA share will include green tomatoes. Normally green tomatoes come towards the end of the season, in early fall. However due to the threat of late blight fungus that has been affecting this region's tomato harvest, we have green tomatoes very early in the season this year. + + Read more about the late blight fungus here: [http://www.nytimes.com/2009/07/18/nyregion/18tomatoes.html?scp=3&sq=tomatp%20blight&st=cse] + + You will also be receiving some produce that are transitional. This means they are not certified organic but have been grown organically by the same standards for all our produce. Norwich Meadows Farm has expanded to include additional farmland that has not yet been certified organic and is currently in the process of organic certification which requires 36 months of agricultural management by organic standards. We assure you that there is no difference in the quality of the transitional produce. + + + == Contacts == + ''Coordinator:'' Andy Kastner: andrewkastner@hotmail.com + ''Newsletter Coordinator:'' Benji Shiller benjishiller@yahoo.com + ''Volunteer Coordinator:'' Omri Flicker: omriflicker@gmail.com + ''Smadar Wiki:'' [http://www.smadar.org www.smadar.org] + ''Webmaster:'' David Bessler: david@davidbessler.com + ''Site Coordinators:'' + Gillian D. Steinberg: gsteinbe@yu.edu + Ann Lapin: annephrat@yahoo.com + Marcia Morante: marciamorante@gmail.com

Newsletters

weissdesign — 2009-07-29 13:09:31

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	+ ["Newsletter - July 29"]

Recipes

weissdesign — 2009-07-29 13:08:33

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- [[Image(Unripe_tomatoes-smaller.jpg)]] Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or to protect the crop from disease. Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade.	+ \|\|[[Image(Unripe_tomatoes-smaller.jpg)]] \|\| Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or to protect the crop from disease. Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade.\|\|

Green Tomato Chowchow

weissdesign — 2009-07-29 13:07:54

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	+ (Source: NY Times) + + Chowchow is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped vegetables for 15 minutes in a spiced brine -- we use judicious amounts of clove, allspice, cinnamon and toasted coriander -- and pack into jars. We tip the balance more toward green tomato than cabbage when green tomatoes are available (nearly all summer and fall in the South) because we love the tomatillo-like flavor of a green tomato -- a near-apple flavor, but without the sweetness. It's a delicious substitute for any relish you would spread over a hot dog or a burger, but we take it in other directions, too. Mixed one-to-one with good mayonnaise, green tomato chowchow makes the perfect dressing for coleslaw. Sometimes we'll strain out the brine before we add the mayonnaise to make a killer tartar sauce. + + ===Ingredients=== + + * 4 whole allspice berries + * 1 teaspoon celery seed + * 1 teaspoon coriander seed, toasted + * 2 teaspoons ground turmeric + * 1 tablespoon kosher salt + * 1 teaspoon freshly ground black pepper + * 1 quart apple cider vinegar + * 1 cup light brown sugar + * 3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage) + * 3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions) + * 2 cups red bell pepper, cut into small dice (from 3/4 pounds red bell peppers) + * 6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes). + + + ===Directions=== + + 1. Pound the dry seasonings together in a mortar. + + 2. Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more. + + 3. With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks. + + Yield: 2 quarts.

Fried Green Tomatoes

weissdesign — 2009-07-29 11:54:33

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	+ (from Martha Stewart) + + A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley. + Ingredients + + Serves 8 + + * 8 medium (about 3 1/2 pounds) green tomatoes + * 3 1/2 teaspoons coarse salt + * 1 3/4 teaspoons freshly ground black pepper + * 5 large eggs, beaten + * 1/2 cup milk + * 3 cups all-purpose flour + * 4 cups panko (Japanese breadcrumbs) + * 1/2 cup cornmeal + * 4 cups olive oil + * Aioli, for serving + + ===Directions=== + + 1. Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. + 2. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside. + 3. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. + 4. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices. + 5. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli.

Pickled Green Tomatoes

weissdesign — 2009-07-29 11:53:14

Differences for Pickled Green Tomatoes

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	+ (from Martha Stewart) + + * 3-1/2 pounds firm green tomatoes, quartered + * 1 clove garlic per jar of pickles + * 1 hot or sweet red pepper - your preference + * 2 stalks celery thickly sliced + * 1 quartered, sliced white or large sweet yellow onion + * 3-5 sprigs fresh dill per jar of pickles + * 2 quarts water + * 1 quart vinegar + * 1/2 cup granulated pickling salt + * 3 tsp pickling spices + + ===PREPARATION:=== + Wash about 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered). Drain and pack into quart jars. To each quart, add garlic, red pepper, onion, celery and dill. + + Combine water, vinegar, spices, and pickling salt. This will be the brine. + Bring to a boil, boil five minutes; then immediately fill jars within 1/2 inch of the top. Seal lids. Note: You may want to process in hot water bath for 5 minutes, but not necessary. Makes about 4 quarts. Store for at least two weeks before opening to allow flavors to blend. + + + [http://1.bp.blogspot.com/_c-AP9Vac3vc/SOFepHLBlzI/AAAAAAAABJI/nRXm3XC-B9w/s1600-h/DSC04637.JPG]

Recipes

weissdesign — 2009-07-29 11:49:54

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- '''Pickled Green Tomatoes''' - - 3-1/2 pounds firm green tomatoes, quartered - 1 clove garlic per jar of pickles - 1 hot or sweet red pepper - your preference - 2 stalks celery thickly sliced - 1 quartered, sliced white or large sweet yellow onion - 3-5 sprigs fresh dill per jar of pickles - 2 quarts water - 1 quart vinegar - 1/2 cup granulated pickling salt - 3 tsp pickling spices - - PREPARATION: - Wash about 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered). Drain and pack into quart jars. To each quart, add garlic, red pepper, onion, celery and dill. - - Combine water, vinegar, spices, and pickling salt. This will be the brine. - Bring to a boil, boil five minutes; then immediately fill jars within 1/2 inch of the top. Seal lids. Note: You may want to process in hot water bath for 5 minutes, but not necessary. Makes about 4 quarts. Store for at least two weeks before opening to allow flavors to blend. - - [http://1.bp.blogspot.com/_c-AP9Vac3vc/SOFepHLBlzI/AAAAAAAABJI/nRXm3XC-B9w/s1600-h/DSC04637.JPG] - - '''Fried Green Tomatoes''' - - (from Martha Stewart) - A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley. - Ingredients - - Serves 8 - - * 8 medium (about 3 1/2 pounds) green tomatoes - * 3 1/2 teaspoons coarse salt - * 1 3/4 teaspoons freshly ground black pepper - * 5 large eggs, beaten - * 1/2 cup milk - * 3 cups all-purpose flour - * 4 cups panko (Japanese breadcrumbs) - * 1/2 cup cornmeal - * 4 cups olive oil - * Aioli, for serving - - Directions - - 1. Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. - 2. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside. - 3. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. - 4. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices. - 5. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli. - - -

Recipes

Benji — 2009-07-29 10:51:49

Differences for Recipes

No differences found!

Recipes

Benji — 2009-07-29 10:51:29

Upload of image Unripe_tomatoes-smaller.jpg.

Recipes

Benji — 2009-07-29 10:51:10

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- [[Image(Unripe_tomatoes.jpg, 250, thumbnail)]] Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or to protect the crop from disease. Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade.	+ [[Image(Unripe_tomatoes-smaller.jpg)]] Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or to protect the crop from disease. Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade.

Recipes

Benji — 2009-07-29 10:49:26

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- Squash (winter) \| [#tomatillo Tomatillos] \| [#tomatoes Tomatoes] \| [#watermelon Watermelon]<--	+ Squash (winter) \| [#tomatillo Tomatillos] \| [#tomatoes Tomatoes] \| [#greentomatoes Green Tomatoes] \| [#watermelon Watermelon]<--
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	+ + [[Anchor(greentomatoes)]] + = Green Tomatoes = + [[Image(Unripe_tomatoes.jpg, 250, thumbnail)]] Green tomatoes are tomatoes picked before they are ripe. Often this happens at the end of the tomato season, or to protect the crop from disease. Here are some ways to enjoy green tomatoes: Tomato pickles, Tomato relish, Green tomato mince meat, Stewed tomatoes, Green tomato pie, Green tomato marmalade. + + + ==Recipes== + ["Pickled Green Tomatoes"] + + ["Fried Green Tomatoes"] + + ["Green Tomato Chowchow"] + + '''Pickled Green Tomatoes''' + + 3-1/2 pounds firm green tomatoes, quartered + 1 clove garlic per jar of pickles + 1 hot or sweet red pepper - your preference + 2 stalks celery thickly sliced + 1 quartered, sliced white or large sweet yellow onion + 3-5 sprigs fresh dill per jar of pickles + 2 quarts water + 1 quart vinegar + 1/2 cup granulated pickling salt + 3 tsp pickling spices + + PREPARATION: + Wash about 3-1/2 pounds small, firm, green tomatoes (or larger ones, quartered). Drain and pack into quart jars. To each quart, add garlic, red pepper, onion, celery and dill. + + Combine water, vinegar, spices, and pickling salt. This will be the brine. + Bring to a boil, boil five minutes; then immediately fill jars within 1/2 inch of the top. Seal lids. Note: You may want to process in hot water bath for 5 minutes, but not necessary. Makes about 4 quarts. Store for at least two weeks before opening to allow flavors to blend. + + [http://1.bp.blogspot.com/_c-AP9Vac3vc/SOFepHLBlzI/AAAAAAAABJI/nRXm3XC-B9w/s1600-h/DSC04637.JPG] + + '''Fried Green Tomatoes''' + + (from Martha Stewart) + A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley. + Ingredients + + Serves 8 + + * 8 medium (about 3 1/2 pounds) green tomatoes + * 3 1/2 teaspoons coarse salt + * 1 3/4 teaspoons freshly ground black pepper + * 5 large eggs, beaten + * 1/2 cup milk + * 3 cups all-purpose flour + * 4 cups panko (Japanese breadcrumbs) + * 1/2 cup cornmeal + * 4 cups olive oil + * Aioli, for serving + + Directions + + 1. Trim 1/2-inch from the stem and blossom ends of tomatoes. Slice tomatoes 1/4-inch thick. Season tomato slices with 2 teaspoons salt and 1 teaspoon pepper; set aside. + 2. In a shallow bowl, whisk together eggs and milk; set aside. In a second shallow bowl, whisk together flour, 1/2-teaspoon salt, and 1/4-teaspoon pepper; set aside. + 3. Place panko in a shallow bowl along with cornmeal, remaining teaspoon salt, and 1/2-teaspoon pepper; stir to combine and set aside. + 4. Working with one tomato slice at a time, coat tomatoes with flour mixture, shaking off excess. Coat with egg mixture, followed by breadcrumb mixture. Transfer to a wire rack set over a parchment-lined baking sheet; repeat process with remaining slices. + 5. Heat 2 cups oil in a 10-inch skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place tomatoes into the heated oil in a single layer. Fry until golden, turning once, 2 to 3 minutes per side. Drain on a paper towel-lined baking sheet. After frying half of the tomato slices, discard oil and heat remaining 2 cups oil in skillet; continue frying remaining tomato slices. Serve tomatoes immediately with aioli. + + + + ''[#menutop Top]'' + +

Recipes

Benji — 2009-07-29 10:47:33

Upload of image Unripe_tomatoes.jpg.

Recipes

Benji — 2009-07-29 10:46:37

Upload of image http___upload.wikimedia.org_wikipedia_en_7_73_Unripe_tomatoes.jpg.