Late Spring Session Week 6 Recipes

Welcome to Week 6 of the Late Spring Session! This is the final week of our Late Spring session for the year.  Thank you all so very much for supporting us, and being a part of the farm.  We are forever grateful for our off season members, who pave the way for our Summer Sessions each year. Without your help, we would not be able to do what we do each summer!  Whether this is your first session, or you have been with us for ten years, know that you are truly supporting a cause that is not only good for your health, but good for your community, and the earth as a whole.  I cannot speak highly enough about the benefits of sharing in a CSA with local farmers and community members!  In doing so, you are supporting small scale family farming, organic growing practices, and a healthy way of living for yourself and your family.  THANK YOU!

**NOTE** Please remember to bring your box back to your depot!  Even if you are not participating in our Summer Session, we would greatly appreciate all boxes being left at your depot sometime before Wednesday of next week.  Reusing these boxes for next session is important to use!  Thank you!

In two weeks, on Just 14th, our Summer Session begins. If you are still wondering whether or not this is something that would work for you, check out our website for further details!  Everything in your share comes directly from our fields each week!

www.jubileefarm.org/members/

Recipes:

 

Spiced D’Anjou Pear Bread

2 cups brown sugar
1 cup vegetable oil
1/4 cup molasses
3 eggs
1 1/4 teaspoons salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 1/2 teaspoons ground ginger
1/4 teaspoon ground allspice
3-4 very firm D’Anjou pears, thinly sliced
3 cups all-purpose flour

Preheat oven to 350 degrees F,, and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)

In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans

Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.

Recipe found at: http://allrecipes.com/recipe/69051/spiced-danjou-pear-bread/

Garlicky Bok Choy Stir Fry

.75-1lb baby bok choy, roughly chopped (can add in chard as well, or use them interhchangeably)
5-6 radishes, trimmed and sliced in half moons
2-3 carrots, diced or cut into small strips
2 tablespoon peanut oil (or oil of your preference)
6 cloves garlic, chopped
1/2 cup vegetable broth or chicken stock
Salt & pepper to taste
Heat oil in a large skillet on medium till shimmery. Add the carrots and radishes, cook till just beginning to soften. Add the garlic and let cook for 2-3 minutes.
Add the bok choy leaves and broth, stir to wet greens, then cover and let cook, stirring once or twice, for about 5 minutes or till leaves are as soft as you like. Season to taste and serve over rice or quinoa (or with any meat on the side).

Modified from recipe found at: http://kitchen-parade-veggieventure.blogspot.com/2007/06/garlicky-bok-choy.html

 

Rhubarb, Pear, & Apple Crumble

Fruit bake

3 apples, cored & cut into cubes
2 pears, cored & cut into cubes
1 ½ cup of rhubarb, cut into cubes
½ cup maple syrup
2 Tbsp butter
1 ½ tsp cinnamon

Topping

2/3 cups plain flour
2/3 cups ground almonds (or almond flour)
¼ cup brown sugar
¼ cup flaked almonds
¼ cup butter, softened

Preheat oven to 350°F & lightly grease an ovenproof dish large enough to hold everything.

Combine the fruit in a large bowl & set aside.

Over a moderate heat, melt 2 Tbsp butter & the maple syrup together. Stir in the cinnamon & pour over the fruit. Mix well.

Put the fruit mixture into the prepared dish & bake for 15 minutes, or until the fruit is tender & the syrup is bubbling.

While the fruit is in the oven, make the topping. Combine all of the ingredients in a large bowl with your fingers until the mix resembles coarse breadcrumbs.

When the fruit is tender, remove from the oven & sprinkle over the crumble topping. Return to the oven for 20 minutes, or until golden brown on top.  Serve warm with ice-cream.

Recipe found at: http://www.passionatebaker.com/post/53695037530/rhubarb-pear-apple-crumble

**Tips and Hints for this week’s box:

Rhubarb– High in vitamin C, A, and calcium, this vegetable is thought to be a digestive aid and blood purifier. Add into springtime soups, make into a sauce or snack by sweetening with brown sugar or honey, or chop and freeze to add to smoothies any time of the year.

Radishes- this springtime brassica is full of health benefits, ranging from cancer fighting properties in isothiocyanates (which also gives them their flavor), to promoting healthy digestion with their fiber content, to aiding in a strong immune system with vitamin C. ½ cup of radishes is a mere 9 calories (which is pretty low for a root vegetable), but contains 14% of your daily recommended vitamin C, and 4% of your recommended fiber.  Enjoy radishes raw, sliced or grated into salads, slaws, or sandwiches, steamed, or cooked into soups or stir fries (use as you would a turnip in soups).

Mushrooms– these little guys work wonders in both immune system and cardiovascular support.  Used in Chinese medicine for thousands of years, more and more recent studies have been conducted to prove their worth. Mushrooms help protect our blood vessels by blocking too much cell binding (atherosclerosis build up), their polysaccharides lessen oxidation (cell damage), and they are proven anti-cancer tumor fighters. Mushrooms are a great source of iron, B vitamins (for vegetarians and vegans in particular, eat your mushrooms!), and vitamin D.  Eat mushrooms raw, lightly sautéed, in stuffing, or tossed into a soup or sauce.  One of my favorite sides is a good ol’ traditional sautéed onions mushroom (heat olive oil or butter, sautee onion until translucent, toss in sliced mushrooms for a few minutes, salt and pepper).

 

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