Recipes for 3/5/09

Organic Meyer Lemons - Coke Farm, CA
Sweet-tart and floral, the meyer lemon is in season!  I think it is far better than your average Eureka variety.  Its aroma and flavor can’t compare to the Eureka.  It makes a wonderful curd and an even more refreshing mousse to dip fruit in.  Just wait until Coke Farm’s strawberries are in season...you won’t want to dip them in anything else!  The L.A. Times featured an article all about the various uses of the meyer lemon that I hope you’ll enjoy. Click here to see it.

Organic Green Cabbage - Coke Farm, CA
No longer considered “peasant food” cabbage is surprisingly full of healthy properties.  Just one cup of cooked cabbage supplies 50% of your daily value of vitamin C and 91% of your daily value of vitamin K which studies have shown allows your blood to clot normally and also helps protect against osteoporosis by moving digested calcium into your bones.

Organic Red Russian Kale - Coke Farm, CA
If you thought cabbage had a high percentage of vitamin K, 1 cup of cooked kale supplies our bodies with 1,327% of our daily value!  Not only that, this beautiful variety has intense blue-magenta curly leaves that’s incredibly beautiful to look at.  Strong and gorgeous, now isn’t that something we can all appreciate?

Organic Spring White Cipollini - Coke Farm, CA
Cipollinis are known to be a harbinger of spring, and this week the folks at Coke Farm have begun to harvest them!  This wonderful variety has solid white flesh and a sweet-mild flavor, perfect for Sunday dinner roasts, or Saturday afternoon barbecues! 

Organic Spinach Bunches - Coke Farm, CA
Popeye sure knew what he was doing every time he’d pop open a can of spinach!  He probably knew what we didn’t back then, which was by eating cooked spinach, he was protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.  All these things and more are why spinach these days is considered a super food.

Oregon-grown Hazelnuts - Foulke Family Farm, OR
Stored at the proper temperature and humidity after harvest, then roasted to order and shipped to us pronto. Try these in pesto, baked into cookies or pastries, or enjoy them right out of the package. These are a fabulous treat!

The Vegetarian Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice

The Omnivore Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice and Lamb Jalapeno Cheddar Bratwurst

Customers who opted for additional fruit will also receive: Rucker Homestead Organic Blood Oranges from Mecca, CA, and Cunningham Organic Farm Gold Nugget Mandarins from Fallbrook, 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.~

Frisee salad with poached eggs and bacon
Serves 4

5 slices bacon, cut into1/2 inch wide strips (often called a lardon)
1 tablespoon white wine vinegar
4 large eggs
1 shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
2 tablespoons extra virgin olive oil
½ lb frisee greens, torn into bite size pieces

1.  In a large skillet over medium-high heat, cook the bacon until crisp, then using a slotted spoon, transfer to a plate.  Reserve the fat in the skillet.

2.  Prepare eggs for poaching: Bring a 4 quart saucepan of water to a boil; add vinegar; reduce heat to medium-low.

3.  In a medium bowl, whisk together shallots, lemon juice, mustard and 3 tablespoons reserved bacon fat.  While whisking, slowly drizzle in the olive oil to make a smooth vinaigrette.  Season to taste.  In a large bowl, toss frisee with vinaigrette.  Divide frisee and bacon between 4 plates.

4.  In the saucepan of water and vinegar, swirl simmering water with a spoon to create a whirlpool effect, then crack eggs into the hot water one at a time and cook until firm, about 2 minutes, swirling often.  Using a slotted spoon, top the salads with 1 egg each, season to taste and serve immediately

Meyer Lemon Mousse

1 1/2 teaspoons (3 sheets) gelatin
2 tablespoons cold water
1 1/4 whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
3 large egg yolks
1/4 cup sugar
1/4 cup cornstarch
1/4 cup meyer lemon juice
2 tablespoons meyer lemon zest
1 cup heavy cream

1.  In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar and egg yolks together, add the cornstarch mixing until you get a smooth paste. Set aside.

2.  Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the lemon juice and zest, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.

3.  Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake rings, level the top with an offset spatula and refrigerate. If you have any leftover, spoon into dessert dishes or glasses for quick snack.

Portugese Kale Soup

1 pound, chorizo, cut into bite-sized pieces
2 spring white cipollini onions, chopped fine
2 cloves garlic, minced
2 cups red kidney beans, soaked overnight, or until soft
3 medium sized potatoes, diced
1 quart crushed tomatoes
1 quart beef broth
1 large bunch red Russian kale
salt and pepper to taste

1.  Sauté whatever meat you choose in a large, heavy bottomed soup pot over medium high heat. When it has rendered a good amount of fat, add onions and garlic, and sauté until translucent. Next add potatoes, sauté for several minutes more, and then kidney beans. Keep stirring and season with salt and pepper to taste (but remember you will be adding beef broth, which adds salt).

2.  Deglaze the pan with about a cup of the beef broth, let it reduce by about half, and add the rest along with the crushed tomatoes. Depending on how juicy your crushed tomatoes are, you may need to add a bit of water at this point. Bring soup to a boil and simmer, uncovered, for about 15 to 20 minutes. Throw in the kale and taste again for salt and pepper, adding seasoning as needed. Continue stirring from time to time, and cook until liquid has reduced by about 1/3 to 1/2 and has formed a nice, slightly thick broth.

Serve hot. This soup is especially good peasant style, with a chunk of hard white cheese and a hunk of county sourdough.

Homemade Sauerkraut

3 1/2 pounds green cabbage
3 tablespoons coarse salt

1.  Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2 millimeter slicing blade, slice as thinly as possible.

2.  Place in a large bowl with salt and toss to combine.

3.  Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3 pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment.

4.  Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

*Great to serve with this week’s Omnivore selection: Lamb Bratwurst!

Shopping Lists...

Frisee salad with poached eggs and bacon
-1 package Niman Ranch Applewood Smoked Uncured Bacon
-1 bottle Tibrtini Aceto Di Vino Bianco
-1/2 dozen package Clifford Family Farm Eggs
-1 medium sized shallot
-1 container Liberty Heights Fresh Squeezed Lemon Juice
-1 jar Edmond Fallot Dijon Mustard
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1-2 heads frisee (we’ll hope this comes in next week!)

Meyer Lemon Mousse
-1/2 gallon Winder Farm Whole Milk
-1 package Singing Dog Organic Gourmet Vanilla Beans
-1/2 dozen package Clifford Family Farm Eggs
-1 package Woodstock Farms Organic Cane Sugar
-4-6 meyer lemons (included in SFF)
-1 container Organic Valley or Winder Farms Heavy Cream

Portugese Kale Soup
-1 package D’artagnan Chorizo
-2 spring white cipollini onions (included in SFF)
-1 head garlic
-1 package Cassoulets USA Cannelini Beans or Yellow Eye Beans
-3 medium sized Yukon Potatoes
-1 can San Marzano Crushed Tomatoes (purple lable)
-1 package Glace de Poulet Brown Stock or Veal Stock
-1 large bunch red Russian kale (included in SFF)

Homemade Sauerkraut
-1 large head cabbage (included in SFF)