Pastry for 9 inch crust<\/strong><\/p>\n2 1\/2 cups ripe ground cherries<\/p>\n
1\/2 cup brown sugar<\/p>\n
1 tablespoon flour<\/p>\n
2 tablespoon water<\/p>\n
Crumb topping<\/strong><\/p>\n3 tablespoon flour<\/p>\n
3 tablespoon sugar<\/p>\n
2 tablespoon butter<\/p>\n
Place washed ground cherries in unbaked pie shell. Mix sugar and flour and sprinkle over ground cherries. Sprinkle water over top. Add Crumb topping. Bake at 425 degrees for 15 minutes. Reduce to 375 and continue to bake for 25 minutes.\u00a0\u00a0<\/span><\/p>\nFor crumb topping, combine and blend all three ingredients.<\/p>\n
Ground Cherry Jam\u00a0<\/strong><\/h3>\nThis is a simple small-batch jam recipe. For each cup of fruit add one cup of sugar, and one tablespoon of lemon juice. Heat the mixture over medium high heat stirring constantly until sugar is incorporated and mixture is liquid. Continue cooking over med-high heat, stirring frequently until jam forms a sheet on a spoon. You can also use a candy thermometer and bring mixture to soft boil. Remove from heat. Pour into a pint jar, cover and store in fridge. Sometimes the jam will continue cooking after taken from heat and will become hard and not easy to spread. Add a few tablespoons of water to the jar, place in microwave for a few seconds, usually 45 to 60. Stir water into jam.<\/p>\n
\u00a0<\/strong><\/p>\nGround Cherry-Pineapple Crumble<\/strong><\/h3>\nSubmitted by Erika Hinshaw<\/em>\u00a0<\/span><\/p>\nCombine 3 cups halved ground cherries and 3 cups fresh pineapple chunks with \u00bd cup sugar.<\/p>\n
Spread in a baking pan.<\/p>\n
In a food processor, pulse \u00bd cup blanched almonds until coarsely chopped, and then add \u00bc cup unsalted butter, \u00bc cup flour, and \u00bd cup brown sugar.<\/p>\n
Pulse until roughly blended; then spread over the fruit.<\/p>\n
Bake at 375\u00b0F or 30 to 40 minutes, or until bubbling and golden.<\/p>\n
Serve warm with vanilla ice cream.<\/p>\n
HERBS<\/strong><\/h2>\n <\/p>\n
<\/h3>\nBlueberry Tarragon Ice Pops<\/strong><\/h3>\nmakes 10\u00a0 3 oz popsicles<\/p>\n
1 cup water<\/p>\n
1 cup sugar<\/p>\n
3 sprigs of fresh tarragon<\/p>\n
3 cups fresh or frozen blueberries<\/p>\n
Additional \u00be cup water<\/p>\n
\n- Create a simple syrup by bringing 1 cup water and 1 cup sugar to a boil. Turn off the heat and stir until sugar is dissolved. Add tarragon sprigs, and let steep for 30-60 minutes. Strain syrup and discard solids.<\/li>\n
- In blender, pur\u00e9e blueberries and \u00be cup water until very smooth. If you don\u2019t have a blender that can achieve a silky texture, it is worth the extra step of pushing the liquid through a fine sieve to get rid of the blueberry skins.<\/li>\n
- Combine simple syrup and blueberry mixture, and freeze in ice pop molds according to manufacturer directions. If you don\u2019t have molds, you can use small paper cups or ice cube trays \u2013 put in wooden Popsicle sticks or toothpicks after about an hour of freezing, or put plastic wrap over your homemade molds to hold the sticks in place.<\/li>\n<\/ol>\n
Grilled Lemony Dill Veggie Sandwhich<\/strong><\/span><\/h3>\nSubmitted by Evelyn Stannard<\/em>\u00a0<\/span><\/p>\nIngredients<\/strong><\/p>\n1 cup assorted fresh veggies (Evelyn used Levi\u2019s spinach, asparagus)<\/p>\n
1 TB chopped fresh dill (subbed for basil from extras)<\/p>\n
zest of half a lemon<\/p>\n
juice of half a lemon<\/p>\n
1 TB Olive Oil<\/p>\n
Salt and Pepper<\/p>\n
Directions<\/strong><\/p>\n\n- Gather sliced veggies and put them in a medium bowl. Add the rest of the ingredients and toss until everything is coated. Let marinade for 10 minutes.<\/li>\n
- Grill veggies on both side 3-5 minutes<\/li>\n
- Prepare sandwich – per taste may use hummus as spread, add goat or feta cheese and pile on veggies on bread of choice.<\/li>\n<\/ol>\n
Sorrel Soup<\/strong><\/h3>\nSubmitted by Anne-Marie Taylor<\/em><\/p>\nIngredients<\/strong><\/p>\n3 cups vegetable broth<\/p>\n
2 tablespoons uncooked white rice\u00a0(I substituted Levi’s potatoes)<\/p>\n
1 bunch sorrel, stemmed and rinsed<\/p>\n
1\/2 cup heavy cream<\/p>\n
Salt and pepper to taste<\/p>\n
Directions<\/strong><\/p>\nIn a large saucepan bring vegetable broth to a boil over medium heat. Stir in rice and continue to boil for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.<\/p>\n
Return to medium-low heat and stir in cream, salt and pepper. Heat through and serve.<\/p>\n
KALE<\/strong><\/h2>\nKale Salad with Green Goddess Dressing<\/strong><\/h3>\n1\/2 head of kale
wash from stems and ripped into bite size pieces
1 1\/2 cups of cherry tomatoes
sliced and organic
2 tablespoons of hemp seeds
1\/4 cup of dressing
green goddess dressing (recipe below)<\/p>\n
Directions: Add all ingredients to food processor, process until smooth, add water to desired consistency
Massage dressing into kale and allow to sit for 5-10 minutes until leaves wilt a bit.<\/p>\n
Toss in tomatoes and hemp seed.<\/p>\n
Green Goddess Dressing<\/strong><\/span><\/p>\n1 avocado
<\/span>handful of mixed herbs\u00a0(dill, parsley, tarragon and chives are my favs)
<\/span>juice of 1 lemon
<\/span>pinch of salt
<\/span>1-2 tablespoons of water
<\/span>\u00a0<\/span><\/p>\nKale Salad with Citrus<\/strong><\/h3>\nSubmitted by Barbara Starr<\/em><\/p>\n1 bunch of trimmed kale<\/p>\n
3 gloves of garlic<\/p>\n
3 Tablespoon natural grape seed oil<\/p>\n
1\/2 squeezed lemon<\/p>\n
1 small can drained mandarin oranges<\/p>\n
1\/2 pkg of slivered almonds<\/p>\n
1\/2 to 3\/4 cup raisins<\/p>\n
Toss together<\/p>\n
Kale with Pine Nuts and Raisins<\/strong><\/h3>\nSubmitted by Marilyn Ziegele<\/em>\u00a0<\/span><\/p>\nYield 4 servings<\/p>\n
1 1\/2 – 2 lbs kale, steamed and chopped<\/p>\n
1 T olive oil<\/p>\n
3 garlic cloves, finley chopped<\/p>\n
1\/4 c water<\/p>\n
1\/4 c raisins<\/p>\n
1\/8 tsp cinnamon<\/p>\n
1\/8 tsp soy sauce<\/p>\n
1\/4 cup toasted pine nuts<\/p>\n
Heat olive oil in large skillet or wok, add garlic and saute over medium high heat until lightly browned, stirring frequently for about 30 seconds. Add kale, water, raisins, cinnamon and soy sauce. Cook kale until tender for about 5-8 minutes. Add a few tablespoons of water if mixture becomes dry. Stir in pine nuts just before serving.<\/p>\n
Massaged Kale Salad<\/strong><\/h3>\nSubmitted by Anne-Marie Taylor<\/em><\/p>\n1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced<\/p>\n
1 lemon, juiced<\/p>\n
1\/4 cup extra-virgin olive oil, plus extra for drizzling<\/p>\n
Kosher salt<\/p>\n
2 teaspoons honey<\/p>\n
Freshly ground black pepper<\/p>\n
1 mango, diced small (about 1 cup)<\/p>\n
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons<\/p>\n
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.<\/p>\n
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1\/4 cup of oil while whisking until a dressing forms, and you like how it tastes.<\/p>\n
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.<\/p>\n
Tangy Tahini Kale Chips<\/strong><\/h3>\nSubmitted by the Pluckebaums<\/em><\/p>\n2 large bunches of kale (curly or latino)<\/p>\n
1\/2 to 3\/4 cup tahini<\/p>\n
1\/4 cup tamari or shoyu<\/p>\n
1\/4 cup apple cider vinegar<\/p>\n
1\/2 cup of water<\/p>\n
1-2 cloves of garlic<\/p>\n
juice of one lemon<\/p>\n
pinch of sea salt<\/p>\n
2 tablespoons of nutritional yeast<\/p>\n
handful of herbs (prefer parsley)<\/p>\n
Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl.\u00a0Combine all other ingredients in a blender until smooth. Combine mixture with the kale and massage it in with your making sure to thoroughly\u00a0coat kale. Here are a few different items to make kale chips. You do need a dehydrator to make the best raw\/live version of these. If you do not have a dehydrator try putting them in the 200 degree oven for an hour. Check them periodically and adjust time until they are crisp. If you are using a dehydrator, spread them on dehydrator trays and dehydrate @ 115 degrees for about 8 hours. I like to make them in the evening and put in dehydrator right before bed so they are done in the morning.<\/p>\n
Kale, Bean and Italian Sausage Soup<\/strong><\/h3>\nSubmitted by the Pluckebaums<\/em>\u00a0<\/span><\/p>\nServes 10-12<\/p>\n
1 20-oz pkg precooked Italian chicken or turkey sausage sliced diagonally<\/p>\n
1 stalk celery sliced<\/p>\n
5 cups low sodium broth<\/p>\n
1 cup chopped carrots<\/p>\n
1 tsp dried fennel seeds<\/p>\n
4 cups thinly sliced green cabbage<\/p>\n
15 oz can cannolini beans<\/p>\n
1 cup chopped red onions<\/p>\n
2 cloves garlic minced<\/p>\n
1 cup peeled, cubed potatoes<\/p>\n
1 small fennel bulb chopped<\/p>\n
2 tsps Italian seasoning<\/p>\n
3 cups thinly sliced kale, stems removed<\/p>\n
14.5 oz canned tomatoes<\/p>\n
basil leaves for garnish<\/p>\n
parmesan cheese for garnish<\/p>\n
Brown sausage in Dutch oven for 5 minutes. \u00a0Add onion, celery and garlic and saut\u00e9 for 5 minutes more. Drain any fat from pot. Add stock, potatoes, carrots, fennel, fennel seed, Italian seasoning, salt and pepper to taste. Bring to boil, reduce heat and simmer 35-40 minutes until vegetables are nearly tender.\u00a0 Stir in cabbage, kale, beans, and tomatoes. Return to boil, reduce heat and simmer 10-15 minutes more. \u00a0Ladle into bowls and serve with grated Parmesan cheese and fresh basil<\/p>\n
<\/h2>\n
<\/p>\n
KOHLRABI<\/strong><\/h2>\n\u00a0<\/strong><\/p>\nIndividual Kohlrabi Pizzas<\/strong><\/span><\/h3>\nTrim and peel kohlrabi. Cut in 1\/4 or 1\/2 inch circles. Saute\u00a0till softening. Place rounds on cookie or pizza round. Add your\u00a0favorite pizza toppings onto kohlrabi rounds. (We used pesto, tomato sauce, yellow peppers, garlic, onion, and cheese.) Bake for about 12-15 minutes or till kohlrabi slices are\u00a0soft and cheese has\u00a0melted in a 375 degree oven.<\/p>\n
Spiced Goat Kohlrabi<\/strong><\/h3>\nSubmitted by Terri\u00a0Procopio<\/em><\/p>\nKohlrabi is a highly underrated member of the cabbage family. The taste is similar to cauliflower and cabbage heart, but slightly sweeter. It is an excellent candidate for stuffing, and the Indian-inspired spices in the goat go beautifully with the flavor and texture of the kohlrabi.<\/p>\n
4\u00a0medium kohlrabi bulbs<\/p>\n
1 lb. ground goat (lamb or beef would be great also)<\/p>\n
2 cloves garlic, minced<\/p>\n
1 large onion, diced<\/p>\n
1 medium tomato, peeled, seeded, and chopped<\/p>\n
1 tbsp coconut oil or ghee<\/p>\n
1 tsp ground cumin<\/p>\n
1 tsp ground coriander<\/p>\n
1 tsp ground ginger<\/p>\n
1 tsp turmeric<\/p>\n
1\/4 tsp cayenne<\/p>\n
1\/2 tsp chili powder<\/p>\n
1\/4 cup cilantro, chopped<\/p>\n
Peel kohlrabi. Slice the bottom to give each bulb a flat surface to sit on. Slice the top off and scrape out the center of the bulb, leaving a 1\/4 inch shell. This is most easily done with a melon-baller if you have one, but a spoon will work also. Chop up the filling that you removed, and set aside for later. Bring water in a large pot to a boil, and boil kohlrabi shells until a fork can be inserted into flesh. Remove from water and set aside.<\/p>\n
Heat oven to 350 degrees. In a large pan, heat oil over medium heat. Add onion and cook until slightly soft. Add lamb and garlic and cook until lamb is browned throughout. Add spiced and stir well to coat meat. Add tomato, cilantro and reserved kohlrabi filling. Simmer for 10 minutes, adding a little water or stock if mixture becomes too dry.<\/p>\n
Spoon lamb filling into kohlrabi shells and place in a baking dish. Bake for 15 minutes-20 minutes.<\/p>\n
Additional note: If your kohlrabi bulbs came with the greens attached, you can chop up the small, tender leaves and throw them in the lamb mixture as well when you add the tomato, cilantro, and kohlrabi.<\/p>\n
Oven Roasted Kohlrabi<\/strong><\/h3>\nPreheat oven to 400. While oven is preheating place baking pan which has oil lightly spread over bottom of pan into the oven.\u00a0<\/span><\/p>\nPeel and shred one kohlrabi bulb. Season with salt and pepper. Toss with olive or vegetable oil. Place in baking pan once it has preheated. Bake for about 10-20 minutes till of desired tenderness. Season with herbs or cheese or just eat.<\/p>\n
May add shredded potato, carrot or zucchini if desired.\u00a0\u00a0<\/strong><\/p>\n <\/p>\n
<\/h2>\nLETTUCE<\/strong><\/h2>\n\u00a0<\/strong><\/p>\nGrilled Romaine<\/strong><\/h3>\nFrom I’m Just Here for the Food\u2014Alton Brown
<\/em>
1 head romaine lettuce
Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon capers
1 tablespoon Dijon mustard
1\/2 cup apple cider vinegar<\/p>\nHardware:
Tongs
Mixing bowl<\/p>\n
Application: Grilling by direct heat
Heat up a charcoal grill. Quarter the romaine lengthwise so that the root keeps each piece together. Lightly coat with oil and season with salt and pepper. Mix together the capers, mustard, and vinegar. Lay the romaine on the grill, directly over the heat. Turn, with tongs, every few seconds until it begins to char and wilt (total grill time is about 1 minute). Remove to serving plates and spoon the vinegar mixture over each. Serve warm.<\/p>\n
<\/h3>\nLettuce Pesto<\/strong><\/h3>\n1\/4 cup pine nuts<\/p>\n
3\/4 cup coarsely chopped garlic scapes*<\/p>\n
Juice and zest of 1\/2 lemon<\/p>\n
1\/2 teaspoon salt<\/p>\n
A few generous grinds of black pepper<\/p>\n
1\/2 cup extra virgin olive oil<\/p>\n
1\/4 cup grated Parmigiano Reggiano cheese\u00a0<\/span><\/p>\n*Or use half scapes and half herbs such as basil, and dill.<\/p>\n
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutesCombine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.<\/p>\n
Lettuce Pesto Sauce<\/strong><\/h3>\nFrom Jug Bay Gleaner CSA blog<\/em>\u00a0<\/span><\/p>\nWondering what else to do with all that lettuce. This CSA blog suggested a South American Aji Sauce that uses a whole head of lettuce to create a mayonnaise-based sauce. The basic method is:<\/p>\n
Take your cored, washed head of lettuce and place it in a blender or food processor with one or two seeded jalape\u00f1os, three to five chopped green onions salt and pepper to taste, cilantro (or other herbs you might prefer) and 1\/4 cup of mayonnaise. Whirr it around until you have a pourable sauce. If to thick you might want to add one to two tablespoons of red wine vinegar or lime juice.<\/p>\n
Serving suggestions:<\/p>\n
top grilled chicken or steak<\/p>\n
toss in a salad (yeah more salad!)<\/p>\n
dress chopped vegetables<\/p>\n
dip for bread or chips.<\/p>\n
Lettuce Soup<\/strong><\/h3>\nCarolyn Cope writes\u00a0Umami Girl\u00a0and manages a CSA in New Jersey<\/em><\/p>\n1\/4 cup olive oil<\/p>\n
1 medium onion, diced<\/p>\n
10 large outer leaves of Romaine lettuce, torn into pieces<\/p>\n
1 pound Yukon gold potatoes, peeled and diced<\/p>\n
3 cups chicken stock<\/p>\n
1 1\/2 teaspoons salt<\/p>\n
1\/4 cup heavy cream<\/p>\n
Pinch of ground nutmeg<\/p>\n
1 tablespoon lemon juice<\/p>\n
1 tablespoon parsley leaves<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
Procedure
<\/strong>Heat the olive oil over medium heat in a 4-quart saucepan. Add the onion and cook until beginning to soften. Add the lettuce, potatoes, chicken stock, and salt. Bring to a boil over high heat, then cover the pot and reduce the heat so that the liquid stays at a brisk simmer. Cook until the potatoes are tender, about 20 minutes depending on the size of your dice.\u00a0Off the heat, add the cream, nutmeg, lemon juice, parsley, and a bit of freshly ground black pepper. Carefully puree the soup with an immersion blender or in batches in a blender. Taste and adjust the seasoning. Serve hot or cold. The soup will keep in the fridge for up to a week, and the flavor improves as it rests. Reheat gently before serving if desired.<\/span><\/p>\nStir Fry Lettuce<\/strong><\/h3>\nFrom Jug Bay Gleaner CSA Blog<\/em>\u00a0<\/span><\/p>\n1 head iceberg lettuce or other head lettuce (others have used leaf lettuce)<\/p>\n
2 teaspoons soy sauce<\/p>\n
1 1\/2 teaspoons Chinese rice wine or dry sherry<\/p>\n
3\/4 teaspoon granulated sugar<\/p>\n
1 1\/2 tablespoons vegetable or peanut oil<\/p>\n
2 garlic cloves, peeled and minced<\/p>\n
1 1\/2 teaspoons minced ginger<\/p>\n
1\/8 \u2013 1\/4 teaspoon red pepper flakes<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/2 teaspoon Asian sesame oil<\/p>\n
Wash the lettuce, drain and separate the leaves. DRY WELL. Cut across the leaves into pieces about 1 inch wide. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 – 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 to 2 minutes, until the leaves begin to wilt. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 to 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Serve immediately.<\/p>\n
MUSTARD GREENS<\/strong><\/h2>\nMustard Greens with Beans and Rice<\/strong><\/h3>\nSubmitted by the Pluckebaums<\/em><\/p>\n1 bunch of mustard greens (or any green e.g. kale, savoy, chard)<\/p>\n
1 medium onion chopped<\/p>\n
1 tbsp minced fresh ginger root<\/p>\n
1 15 oz kidney beans drained and rinsed<\/p>\n
2 tsp curry powder (use red if want spicier)<\/p>\n
1 tbsp olive oil<\/p>\n
1 clove garlic minced<\/p>\n
1 pince red pepper flakes<\/p>\n
1 15 ounce can tomato sauce<\/p>\n
1\/2 cup half and half (or soy milk or lite coconut milk)<\/p>\n
Bring a large pot of salted water to boil. Add greens to pot and cook till tender about 7 minutes. Drain and rinse with cool water.<\/p>\n
Heat the olive oil in a skillet over medium-high heat, and cook the onions until lightly brown. Stir in garlic, ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through. Serve over rice.<\/p>\n
PEPPERS<\/strong><\/h2>\nChocolate Stout Vegetarian Chili<\/strong><\/h3>\nIngredients
<\/strong>
3 tablespoons of extra virgin olive oil
<\/span>1 large onion,\u00a0<\/span>chopped
<\/span>1 large green pepper,\u00a0<\/span>chopped
<\/span>1 large red pepper, <\/span>chopped
<\/span>1 jalapeno pepper,\u00a0<\/span>seeded and chopped
<\/span>8 cloves of garlic,\u00a0<\/span>chopped
<\/span>1 15 oz. can of black beans,\u00a0<\/span>drained and rinsed
<\/span>1 15 oz. can of kidney beans,\u00a0<\/span>drained and rinsed
<\/span>1 15 oz. can of garbanzo beans,\u00a0<\/span>drained and rinsed
<\/span>3 tablespoons of cumin, ground
<\/span>1 tablespoon of coriander
<\/span>1 tablespoon of garlic powder
<\/span>1 teaspoon of oregano, ground
<\/span>1\/4 teaspoon of cayenne pepper
<\/span>1 tablespoon of smoked Spanish paprika
<\/span>1 teaspoon of sea salt
<\/span>1 teaspoon of black pepper
<\/span>1 cup of chocolate stout (beer)
<\/span>1 28 oz. can of fire roasted crushed tomatoes
<\/span>1 28 oz. can of fire roasted diced tomatoes
<\/span>1 chipotle pepper in adobo\u00a0<\/span>plus 1 tbsp adobo sauce
<\/span>fresh chopped cilantro
<\/span>fresh diced avocado<\/span><\/p>\nDirections: In a large pot on medium-high heat, saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy).
Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes.
Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
Add the tomatoes, chipotle pepper and adobo sauce, stir.
Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
Taste and add seasoning if necessary.
Serve in bowls with chopped fresh cilantro and sliced avocado.<\/p>\n
<\/p>\n
<\/h3>\nRoasted Red Pepper Soup<\/strong><\/h3>\n