Wednesday, August 29, 2007

Recipe: Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yields: 4 servings
Description: Beans and greens are a perfect combination; earthy and satisfying. Thisr ecipe for Swiss chard with garbanzo beans, onion, and fresh tomato is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or eat.

2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
1/2 cup garbanzo beans,drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced

Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

From: (Submitted by Syd) via Carrie G. (I would recommend using more tomatoes than the recipe calls for - to use up the tomatoes from this week and balance all that swiss chard. Also, this would be best with a couscous or brown rice I think.)

Monday, August 27, 2007

Recipe: Spicy Green Beans

1 medium onion, thinly sliced (approx 1/2 cup)
1 lg garlic clove, minced or pressed
1 T minced chiles (or to taste)
2 T vegetable oil
2 C stemmed, halved green beans
1 fresh tomato, chopped (approx 3/4 cup)
1/2 C water
Salt to taste

In a medium saucepan or skillet, saute the onions, garlic, and chiles in the oil until the onions are translucent. Add the beans, tomatoes, and water. Cover and simmer on medium heat until the beans are tender, 5 to 15 minutes. Stir occasionally. Add salt to taste.

From: Sundays at Moosewood Restaurant via Jamie

Tuesday, August 14, 2007

Event: Farm Visit Days - Save the Dates

Mark you calendars - Farm Visit Days have been scheduled!

Sunday September 9 and October 14, 10am-4pm.

CSA members, family, friends, and anyone else interested in seeing the farm are invited to take a walk and hayride tour through Garden of Eve's fields. Please bring a bag lunch and drinking water, closed toe shoes that can get dirty, and a sunhat or sunscreen. Transportation to the farm is by LIRR, Hampton Jitney bus or private transportation (carpooling with other CSA members). See for links to public tranportation schedules.

Gleaning & Sukkot Celebration September 30, 2007 from 10am-4pm.

The Garden of Eve is planning a day of fun activities around the Jewish harvest holiday of Sukkot on September 30, 2007 from 10am-4pm. The day will include gleaning the fields and building a sukkah which will be decorated with vegetables picked that day at the farm. For more details email

Want to help coordinate our visit? We are looking for one or two volunteers to work with CSA member Liz Fisher to help coordinate the visit, which entails:
  • collecting RSVPs from members
  • fielding members questions about the visit (and communicating with the farmers as needed to do so)
  • preparing an info sheet for members
  • coordinating carpooling
If you are interested in helping out, please reply to

Recipe: Beet and Cabbage Borscht

3 T. olive oil
3/4 lb. potatoes, chopped
2 1/2 c. chopped cabbage
1 large onion, chopped
8 c. (or more) vegetable broth [Note: In place of vegetable broth, I reserve the liquid from boiling the beets and add Vegeta - a salty Eastern European "spice" available in the small shops on Church Ave.]
6 2" diameter beets, peeled and chopped [or one huge CSA beet! - Note: I boil the beets, after which it is easy to squeeze the skins off.]
1 c. drained canned chopped tomatoes [or fresh ones from the CSA!]
sour cream
chopped fresh dill or parsley [recipe calls for either, but dill gives this a great flavor]
[I also chop or grate carrots and add them in when I have them.]

Heat oil in heavy large pot over medium high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. [If you pre-boil the beets to easily remove their skins, you can add them later]. Bring soup to a boil. Reduce heat and simmer until vegetables are tender, around 30 minutes. Puree 4 cups at a time, adding more broth to thin the soup. [This is optional, since the soup is great chunky style, too.] Add lemon juice, season with salt and pepper. Ladle into bowls, dollop with sour cream, sprinkle with herbs and pass the lemon wedges.

From: via Susan

Recipe: Tunisian Vegetable Stew

1 1/2 c. thinly sliced onions
2 T. olive oil
3 c. thinkly sliced cabbage
dash of salt
1 large green bell pepper, cut into thin strips
2 t. ground coriander
1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne (to taste)
3 c. undrained canned tomatoes, chopped (28-ounce can) [or, better, a couple of pounds of fresh CSA tomatoes]
1 1/2 c. drained cooked chick peas (16-ounce can)
1/3 cup currants or raisins (optional)
1 T. fresh lemon juice
salt to taste
grated feta cheese
toasted slivered almonds (optional)

In a large skilled, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chick peas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and slat to taste. Top with feta and toasted almonds if you like.

From: Moosewood Cooks at Home via Susan [Note: I have also used Oriental 5 Spice in place of all the spices listed.]

Recipes: Chocolate Zucchini Cake and Orange-Flavored Zucchini Bread

Here's a link to a really good Chocolate Zucchini Cake recipe.

Here's another good recipe:

Bronwyn's Orange-Flavored Zucchini Bread

1.5 cups white flour (use some whole wheat if you want)
1 cup sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground ginger (I omit this)
2 eggs
1/2 cup oil
1.5 cups grated zuchinni
1 teaspoon chopped orange peel
1/2 cup chopped walnuts

Mix the first 6 ingredients in a bowl together. In a larger bowl, beat the eggs, then add the oil and the zucchini. Stir in the dry ingredients, and the orange peel (be sure to chop it, not grate it)and the walnuts. Scrape batter into a buttered 9-inch bread pan and bake in a preheated 375 degree oven for 50 minutes. Let cool in pan 5 minutes and then turn out on to a rack.

From: The Book of Bread by Judith and Evan Jones via Vicki

Recipe: Beet Roesti (Pancakes)

Here's a link to a recipe for beet roesti (pancakes) from the Union Square Cafe. We are not fans of beets, but we make this recipe with 1/3 beets, 1/3 yukon gold potatoes, and 1/3 sweet potatoes. A little sour cream on top doesn't hurt either.

From: Vicki

Recipe: Beet Salad with Goat Cheese

4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup.Cook and stir until evenly coated, then remove from the heat and set aside to cool.In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

From: via Carrie ("We aren't big fans of beets, but I made this recipe and it was tasty. As a non-beet lover I would recommend using more cheese and maple walnuts than the recipe calls for. I also like this beet recipe because it doesn't require using an oven in the summertime.")

Recipe: Corn Relish

4 Anaheim chiles (I've used Poblanos, or better yet, use the green peppers from our share and then add a little extra heat like cayenne or jalapeno since they are sweet)
2 shucked ears corn
1 cup diced tomato
1/2 cup chopped cilantro (optional)
6 Tbsp fresh lime juice
Salt and pepper to taste

Prepare grill or broiler. Place chiles/peppers on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles/peppers in a bowl or bag and seal. Let stand 5 minutes. Peel, discard seeds and membranes, and cut into 1/4-inch strips.Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally (we don't have a grill so I broiled the corn instead). Cool slightly, cut kernels from cobs. Combine chiles, corn, tomato, cilantro, and lime juice; toss gently. Add salt and pepper to taste.

From: Cooking Light, June 2007 via Courtney
Note: This recipe accompanies a main dish of grilled salmon rubbed with salt, pepper and cumin.

Recipe: Quick Baked Fish with Fennel, Olive Oil & Lemon

Serves 4

This is an interesting technique, the fish is oven-steamed, with just a tiny bit of liquid, thus retaining all of its own juices. Traditionally the packages would be made with banana or other large leaves, and they would be buried in hot ashes. Foil is much more convenient, if not quite as interesting or flavorful. If you make this with fillets, the cooking time will be under 10 minutes. Serve with Peasant-Style Potatoes (p. 477) and a lightly dressed vegetable.

1 3-pound or larger grouper, red snapper, black sea bass, or other firm white fish, gutted and scaled, head may be on or off (or fillets as suggested above)
Salt and black pepper to taste
1/2 cup fresh lemon juice
3 Tbsp extra virgin olive oil
1 trimmed and sliced fennel bulb
1/4 cup chopped parsley

1. Preheat the oven to 500. Tear off 2 pieces of aluminum foil, each large enough to wrap the fish, then put one on top of another. Put the fish on the foil, then in a large baking dish.Wrap the fish with salt, pepper, fresh lemon juice, olive oil, fennel bulb and parsley. Fold foil over to seal in the fish.
2. Bake until the fish flakes when probed with a fork, 15 minutes or more;don't overcook. (Unfortunately, there is no way to check the fish without unwrapping, so don't check for at least 15 minutes; rewrap if necessary.)

From: The Best Recipes in the World, by Mark Bittman, Broadway Books, 2005 via Courtney
Note: This variation was excerpted from another recipe on pages 263-4.

Recipe: Fennel and Orange Salad

4 servings

A super-refreshing salad on hot summer days. If you have a mandoline, use ithere, since the fennel is best when cut into this slices. This salad can be made more substantial with cooked scallops, shrimp, or crabmeat, and is also delicious with grapefruit. Peel the fruit over a bowl to catch the juices, then cut the segments between the membranes.

4 juicy oranges, ideally blood oranges
1 fennel bulb, trimmed and very thinly sliced
3 scallions, trimmed and sliced
1 tsp ground cumin
Salt to taste
3 Tbsp extra virgin olive oil
Chopped fresh parsley or basil leaves for garnish

1. Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
2. Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.

Variation: Orange, Fennel and Olive Salad: In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good quality black olives, pitted and chopped, and 1/2 tsp fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.

From: The Best Recipes in the World, by Mark Bittman, Broadway Books, 2005 via Courtney

Recipe: Cabbage with Spices and Tomato

1 lb cabbage
2 medium onions
1/4 fresh ginger [I used twice this amount, cause I like ginger]
1 green chile [I used two, but scraped out a fair amount of the seeds]
2 medium tomatoes [I used my most of my pint of little ones]
3 tablespoons oil
1/8 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cayenne pepper salt

[The cookbook says to grate or slice the cabbage finely, but I cut it small and rough and it was good]. Chop the onion, ginger and chile finely. Chop the tomatoes. Heat the oil in a wok. Sauté the onion, ginger and chile until the onion is browned (20 minutes or so). Put in the cabbage. Add the turmeric, coriander and cayenne. Stir and coat. Cover with a lid and cook for 10 minutes. Add tomatoes and salt and cook [book says "until done"...I cooked another 5 minutes or so].

From: the Great Curries of India, Camellia Panjabi, Simon and Schuster via Rob

Recipe: Morroccan Sweet & Sour Carrots

3-4 medium sized carrots
1/4 cup onions, minced
1/2 tsp ground nutmeg
6 tblsps butter [I used a lot less...maybe 3]
2 tblsps white vinegar
1/2 cup seedless raisins
2 tblsps brown sugar

Soak raisins in 1/2 cup warm water. Slice carrots [book says 1/4" slices; I went thinner to reduce time]. Melt butter in a heavy saucepan; add carrots, onions, nutmeg. When onions are lightly browned, add vinegar. Cook covered over low heat until carrots are tender [about 15-20 mins]. When carrots are tender, add raisins and brown sugar. Stir until raisins are heated through.

From: the Africa News Cookbook, Penguin via Rob ("this was an amazing combo")

Recipe: Gazpacho (Cold, Delicious Tomato Soup)

- 3 Pounds Tomatoes (about 7 large), seeded and finely diced
- 2 Cloves Garlic, peeled
- 1 Large Onion, Vidalia or another sweet variety, finely diced
- 1 Large Cucumber, peeled, seeded, and finely diced
- 1 Yellow Bell Pepper, seeded and finely diced
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Teaspoon Ground Cumin
- 2 Tablespoons Fresh Cilantro, chopped (optional)
- Tabasco Sauce, to taste
- Salt and Pepper, to taste

Chop up the garlic cloves and then crush them with the side of a large knife. Mix all of ingredients together except for the Tabasco, salt, and pepper. Use a food processor and chop in short pulses. The gazpacho should have a chunky consistency. If the gazpacho is too thick, add some cold water. Stir in the Tabasco, salt, and pepper until it is to your preferred taste. Refrigerate until ready to serve. Garnish with some cilantro leaves if youdesire. This soup can be made up to 2 days in advance. Serves 6.

From: Gina

Wednesday, August 1, 2007

Recipes: Share Your August Recipes for Newsletter!

If you have any favorite recipes that incorporate items below, share them with the rest of us by sending them to We will post them to the blog, for easy online access, and, for ease of use when in the kitchen cooking, we will select several for our new monthly newsletter, to be passed out at distribution!

People are asking:
  • How to use the patty pan squash (a.k.a. sunburst squash by our farmers)
  • What are some good zuccini recipes
  • How to prepare beets and what are some good recipes
Based on the Garden of Eve share items from the past few years, below are some things we might expect to receive during August.

Beefsteak tomatoes
bok choi
Brandywine tomatoes
cherry tomatoes
Edamame soybeans
frying peppers
grape tomatoes
green beans
green peppers
haricot vert
hot peppers
new potatoes
patty pan squash
plum tomatoes
sungold cherry tomatoes
sweet corn
swiss chard
yellow beans