Recipes for 1/7/10

Organic Black Arkansas Apples - Cuyama Orchard New Cuyama, CA
A stunning apple when compared to others!  This dark red, almost black heirloom variety has an intensely rich flavor.  It’s one of the crispest apples out there and a shoe-in for any cooked apple recipe. 

Organic Meyer Lemon - Coke Farm San Bautista, CA
Fragrant, sweet, delicate and floral when compared to your average Eureka lemon variety.  This is flavor you want to showcase rather than use to accent.  They make wonderful, refreshing granitas in the middle of summer and compliment many dishes that span the gamut - from appetizers to desserts.  It makes an incredibly fresh vinaigrette for salads and dressing seafood.  Here’s a great article in the L.A. Times that shows off the Meyer lemon’s versatility.

Organic Green Chard - Coke Farm San Bautista, CA
A great leafy green on its own or accompanying soups or stews thanks in part to its mild flavor.  Sometimes I think there’s nothing better than chard sauteed with lots of garlic, a pinch or two of red chili flakes, a squeeze of lemon and some parmigiano reggiano.  It makes an easy side dish in a pinch because of its quick cooking time.

Organic Collard Greens - Coke Farm San Bautista, CA
Unlike its green chard companion, collards need to be cooked a little longer to help break down its tough fibers.  Collard purists won’t even touch it if it hasn’t been cooking all day with a ham hock!  Personally, I love to simmer it in whatever curry I feel like making - from chicken to veggie.  Just add coconut milk, a little stock, Thai curry paste and protein of choice and let it simmer away until tender!

Organic Purple Potato - Coke Farm San Bautista, CA
What can be more exciting than bringing purple mashed potatoes to your table?  Kids, and those of us that still love to play with our food, will be intrigued by its blue hue and satisfied with its nutty, delicious flavor.  This variety leans toward the starchier side so it’s perfect for mash and soups!

The Vegetarian Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT)

The Omnivore Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Morgan Valley Ground Lamb (Delta, UT)

Customers who opted for additional fruit will be receiving: Organic Side Hill Citrus Satsuma Mandarins (Lincoln, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Apple crisp with a spiced buttery oat topping
serves 4-6

4 apples - peeled, cored and sliced
3oz dark brown sugar
4 oz all purpose flour
4 oz oats
5 oz granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, room temperature slightly beaten
4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees.
2. In a small (9 inch) baking dish, mix sliced apples with brown sugar.  In a large bowl, mix together flour, sugar, cinnamon and salt.  In a separate bowl, beat together the egg and melted butter.  Stir into flour mixture and spread evenly over apples.
3. Bake for 30-40 minutes or until topping is golden and crisp.  Serve warm with a dollop of creme fraiche or a scoop of vanilla ice cream!

Apple, ham, and cheddar melts
Serves 4

8 slices bread (Vosen’s Filoni would be perfect for this - sliced 1/2 inch thick)
1 tablespoon plus 1 teaspoon dijon mustard
1/2 lb sharp cheddar cheese, thinly sliced
1/2 lb jambon royale, thinly sliced
1 medium apple, cored and cut into 1/4 inch thick rings
2 tablespoons unsalted butter, softened

1. Preheat oven to 375 degrees. Spread half the bread slices with mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
2. Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.

Meyer lemon salsa
Suzanne Goin is up there as one of my favorite chefs.  Her incredible seasonal recipes in her book “Sunday Suppers at Lucques” serves as an inspirational and informative source for me.  This meyer lemon salsa compliments just about any seafood dish you can create!

2-3 large meyer lemons
2 tablespoons finely diced shallots
1/3 cup extra virgin olive oil
1 teaspoon minced savory (thyme is a good alternative if you can’t find fresh savory)
1 tablespoon sliced mint
2 tablespoons chopped flat leaf parsley
kosher salt and freshly ground black pepper to taste

1. Cut both ends off the meyer lemons.  Place the lemons cut side down and following the coutour of the fruit with your knife, remove the peel and white pith, working from top to bottom and rotating the fruit as you go.  Then carefully slice between the membranes to release the fruit segments.  Discard the seeds and reserve the juice.  You should have about 1/4 cup of segments and 1/4 cup of juice.
2. Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt.  Let sit 5 minutes and slowly whisk in the olive oil Stir in the lemon segments and herbs.  Season to taste.

Chard, potato, and white bean ragout
serves 4-6

1 cup dried white beans, soaked for 6 hours or overnight in water
1 bouquet garni - made with 1 bay leaf, a couple sprigs of fresh thyme and a few parsley stems tied with butcher’s twine
1 bunch chard
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2-4 garlic cloves, roughly chopped
1 lb yukon gold potatoes, cut into 1/2 inch dice
1 teaspoon fresh thyme leaves
1-2 tablespoons chopped fresh parsley
salt and pepper to taste
freshly grated Parmigiano Reggiano for serving

1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
2. Meanwhile, stem and clean the chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste.
4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmigiano Reggiano to sprinkle on the top.

*This makes a filling dinner when served with toasted bread and a side salad.

Shopping list...

Apple crisp with a spiced buttery oat topping

4 apples (4 included in HALF shares and 8 included in FULL shares)
1 package India Tree Dark Muscovado Sugar
1 package King Arthur All Purpose Flour
1 package Oatmeal of Alford
1 package Woodstock Farms Granulated Sugar
1 package Red Ape Ground Cinnamon or Cinnamon Sticks
1 half dozen package Clifford Family Farm Fresh Eggs
1 package Plugra Unsalted Butter

Apple, ham, and cheddar melts

1 loaf Vosen’s Roman Filoni
1 jar Edmond Fallot Dijon Mustard
1/2 lb sharp cheddar cheese
1/2 lb jambon royale
1 apple (4 included in HALF shares and 8 included in FULL shares)
1 package Plugra Unsalted Butter

Meyer lemon salsa

2-3 large meyer lemons (1lb included in HALF shares and 2lb included in FULL shares)
1 medium shallot
1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
1 bunch fresh thyme
1 bunch fresh mint
1 bunch Italian flat leaf parsley

Chard, potato, and white bean ragout

1 package Cassoulets USA
1 package fresh bay leaf
1 bunch fresh thyme
1 bunch Italian flat leaf parsley
1 bunch chard (1 included in HALF shares and 2 included in FULL shares)
1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
1 medium onion
1 bulb garlic
1 lb yukon gold potato
Parmigiano Reggiano for serving