Recipes for 7/30/09

Genovese and Red Rubin Basil – Sandhill Farms Eden, UT
Genovese is undoubtedly the best for making pesto!  With its bold flavor and strong fragrance, Genovese is a crowd favorite.  Its flavor is also pleasing in pasta salads and the ever famous caprese salad: fresh buffalo mozzarella, luscious heirloom tomatoes and bold basil...who could resist?  Don’t second guess the Red Rubin either.  If you’ve ever wanted to try to flavor oils or vinegars, this is the variety to use.  Because of its very strong aroma and flavor, it flavors oils and vinegars extraordinarily well.  Start making them now for richly perfumed basil oil for the fall and into winter! Grown on a chemical-free farm.

Sangre Potatoes – Sandhill Farms Eden, UT
While it may look like your run of the mill, red garden variety potato, you might have to think again when you actually taste it.  This heirloom variety has great flavor and an incredibly silky and creamy texture; and that’s just out of the oven or the pot - it’s like that in its unadorned state!  These spuds are excellent for boiling or baking. Grown on a chemical-free farm.

Rainbow Carrots – Sandhill Farms Eden, UT
More than just a pretty bunch of root crops, carrots contain more than meets the eye.  The typical orange carrot contains 75% more beta carotene today than it did 25 years ago, and one full size carrot is more than plenty for an average adult’s consumption.  Yellow carrots contain pigments that are very similar to beta carotene that also support good eye health.  Red carrots contain lycopene (yes the same found in tomatoes!) and purple carrots contain anthocyanins which act as powerful antioxidants.  Shred them into salads, or lightly steam or sauté them until tender and eat up! Grown on a chemical-free farm.

Porcelain Garlic – Sandhill Farms Eden, UT
Porcelain garlic is a type of garlic known as a hardneck as opposed to a softneck.  The difference between the two is that hardnecks typically have fewer yet larger cloves that surround a central stalk which is stiff; hence hardneck.  Softneck on the other hand are the varieties with pliable stems such as those used in garlic braids.  They typically have smaller cloves that are a little difficult to peel.  This variety tends to have rich garlic flavor with a mild earthy muskiness.  A great variety to rub onto fresh-out-of-the-oven toast then later spread with good butter! Grown on a chemical-free farm.

Organic Lollo Rossa Lettuce – Coke Farm San Bautista, CA
The former “no show” lettuce has made its return and is even better than before!  I’ve promised this beautiful head once before but due to growing issues, it never made it into the SFF bags.  This time however, things have changed!  A part of the loose-leaf family of lettuces, lollo rossa is a beautiful two-toned head of lettuce with a green interior and a crinkly edge some refer to as being a Bordeaux-red color.  More than just beautiful, this is one mild, crisp and delicious lettuce!

Organic Great White Heirloom Tomatoes – Coke Farm San Bautista, CA
This is a beefsteak variety that is literally creamy white in color.  It’s got a mild flavor with low acidity and few seeds.  I love to experiment and try different varieties of tomatoes.  I think it’s fun and interesting to try and see if I can notice what each tomato has to offer, whether it is the bright and tart flavor of a green zebra, a mild and mellow yellow persimmon or a sweet and intensely tasty black krim variety.

Organic Valencia Oranges from Eco Farms – Temecula, CA
Savor the sweetness of great, full-flavored California citrus. Great for eating, juicing, or use these in any recipes that call for freshly squeezed orange or orange zest. With organic produce, it’s ALL good.

The Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)

The Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT) and Fresh Ground Pork, Emery, UT

Customers who opted for additional fruit will also receive: Organic Coke Farm Strawberries (San Bautista, CA) and Masumoto Family Farms Organic Sun Crest Peaches (Del Rey, 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.~

Sangre potato salad with rainbow carrots and pesto
Serves about 4

1lb sangre potatoes, rinsed well – do not peel!
¼ lb rainbow carrots
¼ cup red onion – sliced thinly
1 heaping tablespoon Liberty Heights Fresh Ligurian Pesto
¼ cup Parmigiano Reggiano, shaved thinly with a vegetable peeler

1.  You can cook the potatoes one of two ways:  Bake in a 325 degree oven until fork tender, remove from the oven and allow to cool completely.  Or place in a pot of cold water and place over a medium temperature setting .  Allow to come up to a light simmer and cook until fork tender.  Strain and allow to cool completely.  When easy to handle, cut into bite sized pieces and place in a large bowl.
2.  While the potatoes are cooking, pre-heat your broiler.  Slice the carrots in small bite sized pieces and toss them with a little extra virgin olive oil, sea salt and freshly cracked black pepper.  Place underneath the broiler in a baking sheet until they are slightly blistered and tender, about 5-8 minutes.  Remove and allow to cool completely.
3.  When the carrots are cool enough to handle, add them to the sangre potatoes in the large bowl.  Add in the thinly shaved onions and pesto.  Fold together gently so as not to smash the potatoes or the carrots.  Season to taste, add more pesto if it is to your liking then check the seasoning again.  Serve with thinly shaved Parmigiano Reggiano and enjoy!

Creamy garlic dressing
Makes about 2 cups

1/2 cup sour cream
1/2 cup mayonnaise
1 cup low-fat buttermilk
garlic cloves – Add as much or as little as your palate allows, if you’re not sure where to start, begin with 1 clove.
1 tablespoon sugar
1/2 teaspoon dijon mustard
1/4 teaspoon pimento
salt and pepper to taste

1.  Plain and simple: place all ingredients except for salt and pepper into a blender and blend until smooth.  Season to taste.  Allow to sit overnight as this allows the flavors to meld.  This will keep for about a week in your refrigerator and can be used as salad dressing, dip for veggies, coleslaw dressing and even what holds tuna, chicken or egg salad together.

Linguine with tomato and herbs
Serves 4
This is not your sauce drowned pasta!  Think of this as the “less-is-more” Italian approach.

1 pound tomatoes, cored and finely chopped
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
2 teaspoons sea salt
1 teaspoon dried red chili flakes
1/3 cup extra-virgin olive oil
12 ounces linguine
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1.  In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.
2.  In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.  Serve with toasted garlic bread!

Shopping list...

Sangre potato salad with rainbow carrots and pesto
-1lb sangre potatoes (included in SFF)
-¼ lb rainbow carrots (included in SFF)
-1 red onion
-1 package Liberty Heights Fresh Ligurian Pesto
-1 small wedge Parmigiano Reggiano to grate or 1 small container grated Parmigiano Reggiano

Creamy garlic dressing
-1 container Organic Valley Sour Cream
-1 container Delouis Fresh Mayonnaise
-1 container buttermilk (unfortunately we do not carry buttermilk at this time)
-1 head garlic (included in SFF)
-1 package Woodstock Farms Organic Sugar
-1 jar Edmond Fallot Dijon Mustard
-1 container El Rey de la Vera Traditional Smoked Pimenton

Linguine with tomato and herbs
-1 pound tomatoes (included in SFF)
-1 bunch basil (included in SFF)
-1 bunch Italian parsley
-1 head garlic (included in SFF)
-1 package Arlo’s Dried Pequin Chile
-1 bottle Liberty Heights Fresh label Extra Virgin Olive Oil, 2007 Harvest
-1 package Rustichella D’Abruzzo Linguine
-1 small wedge Parmigiano Reggiano to grate or 1 small container grated Parmigiano Reggiano