Recipes for 6/25/09

Organic Baby Bok Choy – Coke Farm, CA
A Chinese cabbage with a delicate flavor, it is delicious simply prepared.  It is also very versatile in that it can be sautéed, grilled, steamed and is wonderful in soups.  For a change of pace, try it raw - it adds a sweet and crunchy flavor to salads, just slice thinly and enjoy!  And if that wasn’t enough to intrigue you, bok choy is high in vitamins A, C and calcium and is extremely low on calories.

Organic Frisee – Coke Farm, CA
Fun frizzy frisee!  One of my favorite greens to add to a salad, it has a unique texture and nutty yet slightly bitter flavor that is a great addition to just about anything.  Hand tear the leaves or cut off the base and give it a good rinse and a spin on your salad spinner and you’re all set!  You can toss this with other greens such as arugula, spinach, mesclun, or just eat on its own with bacon vinaigrette topped with a poached egg! 

Organic Scallopini Squash – Coke Farm, CA
Similar in appearance to the patty pan squash, except the scallopini is rounder and smoother with light green flecks set against a dark green canvas.  They are usually smaller in size and have a slightly nutty flavor.  They are wonderful when roasted whole and make a beautiful presentation on a platter.  Just toss with a little olive oil, minced garlic, thyme, salt and pepper and roast until tender!

Organic Romaine Hearts – Coke Farm, CA
Crispy, crunchy, refreshing romaine is a great salad green but you don’t need me to tell you that!  We all know and love it from its major exposure in decadent Caesar Salad - of Mexican origin if you didn’t know!  Caesar Cardini, an Italian-born Mexican is credited for creating this iconic dish in Mexico in the 1920’s.  Did you know that the American Institute for Cancer Research includes romaine lettuce in its list of foods that fight cancer?  So have your fill of romaine...just don’t go too heavy with the Caesar dressing otherwise it defeats its purpose!

Organic Gypsy Peppers – Coke Farm, CA
The gypsy has made its return!  Just remember that although it may look like a hotter than hot chili with its narrow shoulders and long tapered shape, this deceiving capsicum species is actually one of the sweetest peppers out there today.  Known to be sweeter than a red bell pepper, the gypsy is thin skinned and sweet-natured and an excellent candidate for stuffing.  They are also delicious thinly sliced and tossed into salads and make a sweet addition to crudite platters. 

Conventional Pee Wee Potatoes – Weiser Family Farm, CA
These cute little guys are pint sized versions of russian bananas, french fingerlings and purple peruvians when in season.  Not just a beautiful blend of colors, these little guys are great tasting.  Needing nothing more than just a simple roast with herbs like thyme or rosemary and garlic, they make a stunning presentation on the dinner table with their array of colors and textures.  Try to see if you can notice their subtle differences: russian bananas are waxy, french fingerlings are creamy, and purple peruvians are starchy.

The Vegetarian Basket also includes: Clifford Family Farm Eggs (Provo, UT)

The Omnivore Basket also includes: Clifford Family Farm Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)

Customers who opted for additional fruit will also receive: Organic Coke Farm Strawberries (San Bautista, CA) and Organic White Nectarines (Burkart Farms, 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.~

Teriyaki glazed baby bok choy

1 teaspoon sesame seeds, toasted
1 tablespoon peanut oil
1 pound baby bok choy, ends trimmed, halved lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger
2 green onions, chopped

GLAZE
1 ½ tablespoons white wine vinegar
4 tablespoons teriyaki sauce
1 teaspoon sesame oil
1/2 teaspoon sugar

1.  Toast the sesame seeds (if you’re using) in a dry pan until golden. Set aside.

2.  Add the peanut oil to the skillet and let heat on medium high. When it’s hot, add the bok choy, cut side down, interweaving so the stems touch the skillet, the greens stay on top. Let brown for 3 - 4 minutes. Turn over and cook a minute. Transfer to a platter.

3.  Add the garlic, ginger and green onion to the skillet, let cook 1 minute. Add the glaze ingredients and cook til just beginning to thicken, about 1 minute. Return the bok choy to the skillet, cut side down and cook for a minute or two. Return to the serving platter, top with sesame seeds. Serve immediately.

Baby bok choy with garlic
Although I love a little teriyaki with baby bok choy, sometimes simplicity gets the best of me.  In which case, I love the simple preparation I’ve included below.

2 tablespoon extra virgin olive oil
1lb. baby bok choy, base trimmed, cut in half and rinsed
½ cup chicken stock
6 cloves garlic, finely minced
salt and pepper to taste

1.  Starting with a large, cold pan, add the oil and minced garlic.  Slowly bring up to medium heat.  This will help coax out all the garlic flavor without letting it burn and becoming bitter.

2.  Add the bok choy cut side down and cook for about a minute.  Add the chicken stock and cover the pan, allowing it to steam for about another minute.  Remove the lid and season to taste.  Serve right away – this would be wonderful with steamed rice and grilled fish!

Penne with summer squash and sugar snap peas

1 pound penne rigate
1 cup Basic Chicken Stock
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.

2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.  Season to taste.

3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

Fingerling potatoes with crème fraiche and chives
An adaptation of Suzanne Goin’s recipe, this spin on mashed potatoes goes well with just about anything including prime rib, pork chops, rack of lamb etc… If the name Suzanne Goin is a bit foreign to you, I suggest you check out her cookbook: Sunday Suppers at Lucques.  She is an amazing chef and one of my favorites!  She cooks with simplicity and ease that is in no way daunting.

1 pound small fingerling potatoes
1 tablespoon kosher salt
4 tablespoons butter ( 1/2 stick), cut into pieces
3/4 teaspoon fleur de sel
1 tablespoon finely chopped parsley
4 tablespoons creme fraiche (more if desired)
1/2 teaspoon freshly cracked black pepper
2 tablespoons sliced chives

1. Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

2. Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

3. Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

4. Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

5. To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of creme fraiche, a pinch of cracked black pepper and chives.

Shopping list...

Teriyaki glazed baby bok choy
-1 bottle J. Leblanc Peanut Oil
-1 pound baby bok choy (included in SFF)
-1 head garlic
-1 knob fresh ginger
-1 bunch organic green onions
-1 bottle Tibvrtini Whine Wine Vinegar
-1 bottle Tonton Teriyaki Sauce
-1 bottle J. Leblanc Roasted Sesame Oil
-1 package Woodstock Farms Sugar

Baby bok choy with garlic
- 1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1lb. baby bok choy (included in SFF)
-1 package More Than Gourmet Glace de Poulet Gold
-1 head garlic

Penne with summer squash and sugar snap peas
-1 package Rustichella D’Abruzzo penne rigate
-1 package More Than Gourmet Glace de Poulet Gold
-1 lb summer squash (scallopini squash included in SFF)
-1/4 pound sugar snap peas
- 1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 small wedge Parmigiano Reggiano
-1 package fresh basil

Fingerling potatoes with crème fraiche and chives
-1 pound small fingerling potatoes (pee wee’s included in SFF)
-1 package Plugra Unsalted Butter
-1 container M. Gilles Hervy Fleur de Sel
-1 bunch organic Italian parsley
-1 container Bellwether Farms Crème Fraiche
-1 package fresh chives