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Moondance Organic Gardens Welcome to Moondance Organic Gardens. We are a family "Market Gardens" committed to the promotion of ecological and human health. |
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Moondance Organic Gardens Welcome to Moondance Organic Gardens. We are a family "Market Gardens" committed to the promotion of ecological and human health. |
Recipe's for Veggie's from the Garden
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FEATURE Here’s something else for Thanksgiving dinner … The Lost Recipe for authentic Italian Garlic Bread. http://www.garlicvalleyfarms.com/recipe7.html
RECIPES FOR FALL’S ABUNDANCE
FRESH ROASTED RED PEPPERS
6
large red bell peppers Preheat broiler or grill. Cook the whole peppers over high heat until they have blackened spots and blisters and are tender. Place the peppers into a brown paper bag and roll up the top to seal, close to the peppers. Set aside until the peppers cool. When the peppers are cool, remove the skins. Slice the peppers open and scrape out the cores and seeds. Rinse under water quickly and dry well with paper towels. Cut into strips or halves. In a clean jar, combine salt, olive oil, garlic and parsley. Add peppers and store in refrigerator for up to three weeks.
GREEN BEAN MUSTARD PICKLE From www.allotment.org.uk . A good way to use those runner beans 2 lb runner beans, sliced 2 lb muscovado sugar 1 ½ lb onions peeled and chopped, not too finely 1 ½ pints vinegar either malt, white or cider (malt gives a better colour) 1 ½ tablespoons cornflour ½ teaspoon salt 1 teaspoon turmeric 1 teaspoon mustard powder Cook the sliced beans in salted water till just soft then drain. Cook the chopped onions in ½ pint of the vinegar till soft and transparent. Place beans, onions and sugar in pan with rest of vinegar and boil for 15 minutes then mix the mustard, turmeric, salt and corn starch with a little cold water and add to the pan. Bring to boil and cook for further 15 minutes till thick, stirring if necessary to prevent scorching. Put into warmed jars but do not put lids on until completely cold
PICKLED BEETS From Edna Staebler’s Sweets, Sours and Drinks with Schmecks Appeal. They are really easy to make. 2 quarts of beets 1½ cups of vinegar 2 cups of sugar (can be cut down) 1-1/2 cups water ½ tsp salt Boil the beets (unpeeled) till they’re tender but not too soft, plunge them in cold waater and slip off their skins. Mix the vinegar, sugar, water, and salt and boil a few minuts. Immerse beets in the boiled syrup on the stove until the beets are warm but don’t boil htem. Drop the beets into sterilized jars, pour the syrup over them, cover tightly and store them away. After you’ve finished ass the beets out of the jars and used them keep the syrup to make Pickled Eggs.
PICKLED EGGS Drop whole, hard cooked, shelled eggs into the beet liquid and let pickle for two days Before using. A small piece of cinnamon stick and 3 or 4 cloves might be slipped in along with them .They are pretty and piquant with cold meats or salads, and very Pennsylvania Dutch.
FEATURE: CARROTS - Sept 11th RECIPES Carrot Ginger Soup
2 tsp.
olive oil (or unsalted butter) Saute the onions in the olive oil in a large pot. Use low to medium heat; the onions should cook but not brown. Stir constantly, 3 to 4 minutes. Add carrots, ginger and broth and simmer 25 to 30 minutes until carrots are tender. Puree the whole potful in the blender, using small batches. It should take 3 or 4 batches. Blend as long as necessary to get rid of all the lumps. Return to large pot. Stir in orange juice and milk. Season to taste with salt and paprika. Heat but do not let boil. Serve with a dollop of sour cream. Serves 6. Ed – I used pickled ginger because that’s what I had and it was just as good.
Here are a couple of French recipes for Carrots.
CARROTTE FRITES … FRIED CARROTS Scrape the carrots and cut them in thin slices. Boil for 10 minutes in salted water. Drain and dry. Fry in deep fat (385F) for 3 minutes. Drain on paper towelling. Sprinkle with salt and serve very hot.
SORBET A LA CARROT … CARROT SORBET
1 lb. package of baby carrots, cut each carrot into thirds 1-1/2 cups granulated sugar 1/2 cup orange juice 2-1/4Tablespoons freshly squeezed lemon juice 2 Tablespoons crème fraîche 3-1/2Tablespoons tangerine liqueur, plus 2 teaspoons to drizzle over the sorbet when served
1. Add
the carrots to a saucepan and cover with cold water. Bring to a boil
over medium heat. Lower heat, cover and simmer for 15-20 minutes, until
the carrots are soft.
Purée
the carrots. Strain through a sieve to remove any lumps.
Featured Veggie - Sept 5th LOVE APPLES, POMA AMORIS, POMME D’AMOUR Spinach and Love Apples From Peg Bracken’s ‘I Hate to Cook Book’, originally published in 1960 Get 3 or 4 big tomatoes, peel them and slice them into 8 thick chunks. Lay them out in a flat buttered baking dish. Sprinkle with garlic salt. Now cook 2 packages of frozen spinach and drain it. With it mix the following 1/4 breadcrumbs 1 small chopped green onion 4 tablespoon melted butter 1/4 teaspoon salt 1/3 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon thyme 2 beaten eggs Spoon this on top of the tomato slices, shape into neat little humps, sprinkle more crumbs and Parmesan on top, and bake at 350F for 15 minutes.
Salsa in the RedThis is a great party salsa, which can be stored for up to 3 days or frozen for use later. If you prefer it hot and spicy, then use more chilies, or cayenne pepper. This was sent by Irene Byrne. 6 tomatoes cut up 1 red pepper, seeded & chopped 1 jalapeno chili, split & seeds removed ¼ bunch or 3 tbsp chopped cilantro ½ green pepper, chopped ½ onion, peeled and chopped 2 green onions, thinly sliced 1 tbsp olive oil or flax seed oil 1tbsp garlic, minced 1 tbsp red wine vinegar or lemon juice Sea salt & pepper to taste Combine all ingredients, except oil, in a large bowl and mix well All ingredients can also be put in a processor and chopped with the blade until coarsely chopped Add oil and blend, seasoning to taste Makes 7 cups
Bruschetta
1 loaf French Bread, cut into 1" rounds
In a small bowl, mix together tomato, basil, salt and pepper and let
marinate while you prepare the balance of ingredients.
At the risk of repeating myself here’s that really elegant luncheon dish from Martha Stewart Living July 2005. She sure gives a lot of instructions but this was really delicious.
Tomato Tart 1 garlic bulb 3 tablespoons olive oil All-purpose flour for dusting Pâté Brisée (recipe follows) 4 ounces Italian fontina cheese grated (about 1 cup) 3 pounds firm, ripe tomatoes (about 6 medium), cut into ¼ inch thick slices Coarse salt and freshly ground pepper Fresh basil leaves, cut into very thin strips, for garnish 1. Preheat oven to 350F. Put garlic on a piece of foil. Drizzle with 1 tablespoon oil. Fold foil over garlic to seal, transfer to a baking sheet. Bake until garlic is very soft and golden brown, about 45 minutes. Let cool slightly. Squeeze cloves from skins into a small bowl, discard skins. Mash garlic with a fork, set aside. 2. Raise oven temperature to 450F. Transfer dough to a lightly floured work surface. Roll out dough to a 16-inch circle, 1/8 inch thick. Brush off excess flour with a dry pastry brush. Carefully roll dough around rolling pin, and lift it over a 140inch tart pan with a removable bottom. Unroll dough over pan, pressing it into corners. 3. Place pan on a baking sheet. Trim edges of dough to 1 inch using kitchen shears. Fold edge under, so it extends ½ inch beyond pan. Crimp edge using floured fingers. Chill 30 minutes. 4. Spread roasted garlic evenly over chilled crust using a small offset spatula. Sprinkle with ½ cup cheese. Arrange tomatoes on top of the cheese in a circular pattern, overlapping them slightly. Season with salt and pepper and drizzle with remaining 2 tablespoons oil. 5. Bake 30 minutes. Sprinkle with remaining cheese. Reduce temperature to 425F. Bake until crust turns golden and tomatoes soften, 20 to 30 minutes. (Cover edges with foil if crust browns too quickly) Let cool slightly on a wire rack, about 20 minutes. Garnish with basil.
Pâté Brisée Makes one 14 inch crust 2 1/2 cups all-purpose flour 1 teaspoon salt 1 tablespoon chopped fresh thyme or other herbs 2 sticks (8 ounces) cold unsalted butter, cut into small pieces 1/2 cup ice water 1. Pulse flour, salt and thyme in a food processor until just combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl. Using a pasty blender or 2 table knives, cut in butter until mixture resembles coarse meal. 2. Add 1/3 cup ice water and process just until dough comes together, no more than 30 seconds (dough should not be sticky). Squeeze a small amount between your fingers, if dough is crumbly, add the remaining water, a little bit at a time. 3. Turn dough out on to a piece of plastic wrap, flatten into a disk. Wrap in the plastic, and refrigerate at least one hour (or overnight) before using. Feature Veg - Onions - Sept 1st RECIPES Onion Soup with roquefort cheese – Gratiné au roquefort This recipe is from La Cuisine de France by Mapie, the Countess de Toulouse-Lautrec. Hope you’re impressed. For six people 4 tablespoons butter 1-1/2 pounds (5-6) onions Nutmeg 12 thin slices of French bread 3 ounces Roquefort cheese 2-1/2 tablespoons cognac 4 tablespoons grated Gruyere cheese Salt and pepper Heat the butter in a heavy pan and sauté the onions, peeled and finely chopped, until they are golden. Pour in 6 cups of boiling water and season with salt, pepper and a little fresh grated nutmeg. Boil 5 minutes. Meanwhile dry the bread in a hot oven and put it in the bottom of a heatproof soup tureen or a deep casserole. Crumble Roquefort cheese over the bread and fill the tureen three fourths full with the soup. Add the cognac and sprinkle with the grated cheese. Bake at 350 for 25 minutes.
Sweet Onion Relish From Diana Rattray, Your Guide to Southern U.S. Cuisine at http://southernfood.about.com/od/vidaliaonions/r/bl10610g.htm 2 to 3 teaspoons vegetable oil 4 3/4 cups chopped Vidalia or other sweet onion 1 1/2 cups thinly sliced Vidalia or other sweet onion 1/3 cup chopped celery 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon celery seeds 1/8 teaspoon pepper 1/2 cup cider vinegar 1/4 cup water 2 ounces diced pimiento (1 jar), drained Heat oil in a large skillet over medium. Add onions and celery; sauté for 10 minutes, or until tender. Stir in sugar and remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, for 25 minutes, stirring often. Let cool. Spoon into a bowl; cover and chill for 8 hours. Serves 4 to 6. Recipe: Corn AUG 22nd
This recipe came from New Classics TV cooking show with BC chef Rob Feenie. I just love chowder or any kind. But, to me, the only reason to need a recipe for corn is that you can’t eat it enough just boiled with butter and salt!
Crab and
Sweetcorn Soup 6 x corn on the cob 1 L chicken stock 1/4 cup unsalted butter 1 x (large) onion, finely chopped 1 x cup cream corn 1 x cup heavy cream Remove crab from shell. Reserve shell. Remove husks and any threads (silks) from corn. Reserve husks. Over a bowl grate kernels from 2 of the cobs then press through a small sieve to extract juice. Reserve the cobs, flesh and juice seperately. Cut off other corn cobs and set aside. In a large saucepan combine stock, cornhusks, 2 corn cobs, reserved corn juice and crab shell to a boil. Reduce heat and simmer 15 minutes. Strain stock into bowl and discard husks, cobs and crab shell. In a saucepan melt butter and sauté onions for 5 minutes until soft. Add creamed corn and heavy cream. Bring to a boil and remove from heat. Purée in a food processor and pass through a fine mesh sieve. TO SERVE: When just about to serve, reheat and adjust seasoning and consistency. Place shelled crab meat in bottom of soup bowl and pour chowder on top.
RECIPE - TOMATOES - August 14th RECIPES I was never happy with any tomato soup I made until this recipe but this is delicious and easy. Tomato Basil Soup 2 tbsp olive oil 1 medium sweet onion, chopped 1 garlic clove, peeled and minced 1 1/2 pounds of ripe tomatoes, chopped 1 tbls of chopped parsley 2 tbls of chopped fresh basil or 1 tbsp dried 1/2 tsp sugar 1 quart chicken stock salt and pepper to taste Saute onion and garlic in oil until transparent. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Put through a fine sieve or puree in blender for 15 seconds, in batches if necessary. Strain. Adjust seasoning and serve. Garnish with croutons if desired.
Fresh Salsa This is from the Federal Drug Administration in the US. It is a diabetes friendly recipe that counts for 2 vegetable servings on an exchange diet.. 3 large tomatoes, peeled and diced 1/2 c. white onion, chopped fine 1/2 jalapeno pepper, chopped
1
Anaheim pepper, seeded 1/2 sweet red pepper, chopped 2 tbsp. cilantro, chopped 1/4 tsp. salt fresh juice from 1/2 lime 1 tsp. white wine vinegar 1 Tbsp. water or tomato juice Place tomatoes in a colander to reduce the tomato liquid while you prepare the rest of the ingredients. Place a bowl under the colander if you want to collect the tomato juice. Put all ingredients in a glass, ceramic or stainless steel bowl. Mix well, and let stand for 30 minutes. Serve salsa with baked tortillas, with meats, or with other main dishes
Marinated Tomato Salad
Marinade:
Salad:
Combine vinegar and salt in large bowl; stir until salt is completely
dissolved. Add shallots, chives, lemon juice and white pepper; mix well.
Slowly whisk in oil until well blended. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on large serving plate.) Makes 8 servings
For more great tomato and cucumber recipes you could check out http://www.ontariogreenhouse.com/ Their Tomato Parmesan Phyllo Tart is lunch with a green salad and sounded really delicious. Also the Tomato Tart at www.marthastewart.com was fantastic! Except that I dropped one upside down … in the oven … as I was taking them out.
Thoughts about cooking: "Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” -- Alice May Brock who wrote Alice’s Restaurant Cookbook, My Life as a Restaurant and How to Massage a Cat among other things.
RECIPES Featured Veggie - Eggplant August 10th 2006
BAKED BABY
EGGPLANT
BABY EGGPLANT, OLIVE, AND HERB-CHEESE FRITTATA
2
tablespoons olive oil
4 large eggs
Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.
Whisk eggs, olives, basil, and salt in bowl.
Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to
blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered
over medium heat until sides set and bottom begins to brown, loosening
sides occasionally with spatula, about 5 minutes. Sprinkle with
remaining cheese. Cover; cook until set, about 7 minutes.
This recipe calls for some exotic ingredients and a lot of them but it sounded really good. ACHAARI BAINGAN (pickle-style baby eggplant) Hot and tangy, Achaari Baingan tastes great with hot chapatis (Indian flatbread).
1/2 kg baby eggplant washed, dried and quartered almost to the top 4 tbsps vegetable/ canola/ sunflower cooking oil 2 tbsps mustard oil 2 tbsps garlic paste 1 tbsp ginger paste 1 large onion grated 1 1/2 tbsps fennel seeds 1 tbsp mustard seeds 1 1/2 tbsp onion seeds (kalonji) 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp raw mango powder Salt to taste
Mix the mustard oil, ginger, garlic, grated onion and all the other dry ingredients in a bowl. Divide this mix into equal portions to fill all the eggplants. Fill a little into each eggplant and tie tightly with a length of sewing thread to secure (so that the mixture does not fall out). Heat the vegetable/ canola/ sunflower cooking oil in a pan on a medium flame. Add the eggplants and cook till done, taking care to turn occasionally so they are done on all sides. Do not stir vigorously or often as the filling will come out. Serve with hot chapatis (Indian flatbread).
Pumpkin Seed Sauce - July 12th Simple, but rich and zesty, it was traditionally served over fish or wild game but is now most often served over chicken.
1 2/3 cups
shelled pepitas (pumpkin seeds)
12 ounces tomatillos, husked, rinsed, coarsely
chopped Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder. Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
Heat
remaining 4 tablespoons oil in heavy large pot over medium heat. Add
ground pepita mixture. Stir constantly until mixture resembles very
coarse paste and begins to color in spots, about 9 minutes. Add
tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and
bring to boil. Reduce heat to medium-low and simmer until sauce is
thick, stirring constantly, about 3 minutes longer. Season sauce to
taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon
remaining sauce over. Garnish with reserved 2 tablespoons pepitas. |
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Click on the Veggie that is featured for the recipes: RECIPES - Eggplant August 10th 2006 RECIPES - Zucchini August 5th 2006 RECIPES - Pepper's - July 25th RECIPES - Cabbage - July 20th RECIPE - Peas! July 8th RECIPES - Garlic Scapes June 30th RECIPES - Swiss Chard June 24th |
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Kim Keckes - Owner & Inspiration of Moondance Organic Gardens 8285 5th Line, Angus, Ontario, L0M 1B1 (Corner of 5th line and 25th Side Road) (705) 424-2606 Page Content and Design By L. Prenty © 2006 In support of Healthy living for the mind, body and soul. 10/09/2006 Last revised |
