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Chilean Bean Stew
from Moosewood Restaurant New Classics by The Moosewood Collective
2 Tbsp vegetable oil
2 cups chopped onions
4 garlic cloves, minced or pressed
1 ½ tsp salt
½ tsp ground black pepper
1/8 - ¼ tsp cayenne
3 cups water
4 cups peeled, seeded and cubed butternut squash
3 cups fresh, frozen or canned corn kernels
3 cups cooked red pinto beans (2 15-ounce cans, drained and rinsed)
½ cups chopped fresh basil
Heat the oil in a large soup pot. Add the onions, garlic, salt, pepper, and cayenne and sauté on medium heat for 5 minutes. Add the water and the squash, cover, and bring to a boil; then reduce the heat and simmer for 10 minutes. Stir in 1 cup of the corn and the beans and basil. Cover and continue to simmer for another 5-10 minutes, until the squash is soft.
Ladle 2 cups of broth from the stew into a blender. Add the remaining 2 cups of corn and puree until smooth. Stir the pureed corn back into the stew.
Gently reheat before serving if necessary.
Note: I (Kate) would use my immersion blender in this case. It's a wonderful and simple appliance.
Vietnamese Root Vegetable Slaw
from Moosewood Restaurant New Classics by The Moosewood Collective
2 cups peeled and grated daikon radish
1 ½ cups peeled and grated jicama (maybe apples would be an interesting substitute)
1 cup peeled and grated carrots
½ cup diced red onions
1 fresh green chile, seeded and minced
¼ cup chopped fresh cilantro
Dressing:
4-5 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sugar
1 tsp salt or to taste
1/8 tsp cayenne
Place the grated daikon, jicama, and carrots and the red onions, chiles and cilantro in a medium bowl. Whisk together all of the dressing ingredients in another bowl. Pour the dressing over the vegetables and toss thoroughly. Taste and add more salt or vinegar as desired.
Serve immediately or refrigerate until serving.
Two Shredded Carrot Salads
from Moosewood Restaurant New Classics by The Moosewood Collective
2 ½ cups peeled and grated carrots (of varying colors)
Choose one of the following:
Cilantro dressing
3 Tbsp olive oil
1 small garlic clove, minced or pressed
1 tsp minced fresh cilantro
1 Tbsp minced fresh parsley
½ tsp salt
2 Tbsp fresh lemon juice
pinch of cayenne (optional)
Horseradish vinaigrette
3 Tbsp olive oil
4 tsp prepared horseradish
4 tsp cider vinegar
1 small garlic clove, minced or pressed
¼ to ½ tsp salt
1 tsp dried dill weed (optional)
2 tsp small capers (optional)
Place the carrots in a serving bowl and set aside. With a whisk or in a blender, combine the ingredients for the dressing of your choice. (The Horseradish vinaigrette will be smoother if pureed in a blender for 30 seconds) Pour the dressing over the carrots and toss well.
Serve lightly chilled or at room temperature.
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Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cookbooks or your own concoctions.
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Last Thursday the gardeners enjoyed tie-dying with many of the children of the garden. We used natural dyes from the garden and St. John's Arboretum: spinach, radishes, beets and goldenrod. Throughout the summer we cooked down the veggies and flowers and froze the water containing the dye. We then thawed the dye, added water and then your white items. Next we soaked everything in vinegar to help fix the colors and hung them out on the line to dry. They should be washed once in cold water before wearing. We had a fun time with the dye, but we learned that natural dyes aren't as potent as the Rit concentrate we're used to.
5.
Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.