Zucchini Brownies

This is the time of year that we're overloaded with zucchini, and are running out of ways to use them. Last year we published a "Zucchini Mock Apple Pie" that was popular. Now, through our friend, Julia Farver, we have this recipe for "Zucchini Brownies".


Ingredients

* 1/2 cup vegetable oil (try substituting w/ coconut oil)
* 1 1/2 cups organic light brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon sea salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
*
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup coconut oil
* 1 1/2 cups rice syrup
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and sea salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and coconut oil; set aside to cool. In a medium bowl, blend together the rice syrup (warmed to soften), milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Yield
24 servings

This Week at Chesterhill

Summer is officially upon us. I recently visited the Chesterhill Produce Auction and was delighted at the variety of fresh produce available. Sweet corn, cabbage, broccoli and bell peppers are rolling in. We're catching the end of the strawberries, but are met happily with blueberries and raspberries. We saw early apples and the most delicious red plums I've tasted. I treated myself to some tasty homemade cookies from the CPA Country Store and chatted with friends.

If you haven't made it out to the auction yet this year, what are you waiting for? Whether your cooking for a party, feeding your family or are looking for large quantities of produce to can and preserve for the winter months, there's plenty to choose from. This is truly an enjoyable community event. Bring your kids, bring your friends and head out to the country.

Auctions are held every Monday and Thursday at 4:00pm. Check out current auction prices by visiting www.ohiofoodshed.org/chesterhill

Grilling vegetables

Ahh, summer is here, the Fourth of July around the corner, grilling season has arrived! There are many methods for grilling vegetables, from shish kebobs to simply laying the vegetables right on the grill. Most people marinate their vegetables before grilling. You can use any marinade you like, including French, Italian or ranch salad dressing, sweet and sour, barbeque or teriyaki sauce. Here's a simple marinade I especially enjoy with zucchini and eggplant, served with fresh tomato wedges on the side.

The Marinade

1 cup extra virgin olive oil
1/2 cup Balsamic vinegar
1 large clove of garlic, finely minced
1 tsp. dried oregano leaves
1 tsp. freshly ground black pepper

Directions

1) Start the grill
2) Slice the vegetables on a diagonal, about 1/4-1/2 inch thick
3) Marinate for at least 1 hour
4) Place vegetables on the grill and roast 3-5 minutes per side
5) Enjoy

Fried Green Tomatoes

Every spring, I long for the arrival of deliciously ripe heirloom tomatoes, sliced fresh and sprinkled with a dash of salt and pepper. And even though we live in an area where some farmers grow greenhouse tomatoes, and we can enjoys their fruits sooner, I can prolong the satisfaction by enjoying the tart taste of a green tomato.

Green tomatoes have a great firm texture and satisfy both tart and sweet tastebuds. They are a fabulous addition to stir-fries and chutneys, but my favorite way to enjoy them will always be fried green tomatoes.

While deep frying certainly isn't the healthiest way to enjoy the season's bountiful harvest, I make an exception when it comes the this delicious treat. My recipe for the tomatoes tends to stay the same, but I enjoy trying out new sauces to dip them in. But when, I'm just looking for a fast tasty snack, these are just perfect on their own:

Fried Green Tomatoes

Ingredients

• 3 green tomatoes, sliced
  
• 2 eggs
  
• 3 tbs whole wheat flour or fine cornmeal
• 1/2 tsp thyme
• a pinch of oregano
• a pinch of curry powder
• dash of salt and pepper
  
• oil for frying (I usually use canola)
• chopped fresh parsley for garnish

Directions

1. Beat eggs in a small bowl
2. Combine flour or cornmeal with herbs and spices
3. Add about an inch of oil to a cast iron pan or heavy skillet. Heat over medium-high heat until hot
4. Dip sliced tomatoes in egg mixture
5. Place slice in breading mix making sure to coat both sides of tomatoes evenly
6. Place coated slices into fryer oil, fry until golden brown on both sides
7. Remove from oil with slotted spoon or fork and place on paper towel or newspaper
8. Garnish and enjoy!

Strawberry: The Flavor of Summer!

Everywhere you look from the Farmers' Market to the Chesterhill Produce Auction, to your own backyard patch, strawberries are abundant! There nothing like eating a ripe red berry freshly picked!

Strawberries are rich in antioxidants, fiber, folate, and potassium. They also pack more vitamin C ounce for ounce than most citrus fruit. Eating vitamin C-rich foods promotes healthy brain functioning and boosts your immune system.

Enjoy strawberries fresh from the patch, atop shortcake with hand whipped cream, sliced fresh on salads with a balsamic vinagrette or store the flavor all year long in a delicious jam!

Strawberries can be easily frozen to save for smoothies in the winter months. Simply rinse, hull and halve berries, spread on a cookie sheet and freeze. Transfer frozen berries to a freezer safe ziplock baggie.

Check out local nurseries and greenhouses to find out more about growing your own! Strawberries require full sun and well-drained, sandy soil. They will not tolerate drought or standing water. Plant them in the spring as soon as the soil is dry enough to work.

Not a green-thumb? Don't worry! Strawberries are plentiful this time of year. Head over to your local farmers' market, visit the Chesterhill Produce Auction, or visit a pick-your-own farm to endulge in all the berry-picking fun!

Strawberry Jam
recipe makes 48 ounces

Ingredients

• 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
• 5 cups granulated sugar (2 1/4 pounds)

Directions

1. Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
2. Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees.on a candy thermometer, about 30 minutes.
3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
4. After jam passes the gel test, remove from heat. Pour warm jam into jars and can to seal.

Chesterhill Produce Auction

So, why a bit on the Chesterhill Produce Auction in "eat with the season"? Because the CPA is an opportunity to get fresh, seasonal produce, and meet the growers. The following is from our (Rural Action) press release for this year's opening auction. We hope to see you there!


Chesterhill Produce Auction Opening Day

Rural Action Sustainable Agriculture Announces the 2010 opening day celebration of the Chesterhill Produce Auction, Thursday May 20, 2010, festivities begin at 3:00pm, the Auction starts at 4:00pm.

A produce auction is a form of agricultural market where produce is sold at auction in a variety of quantities, to a variety of buyers. Buyers and sellers are issued numbers, a clerk records the transactions, customers pay at the end of the auction, and growers are given weekly checks for what they sell. Produce is brought in by the farmers and laid out on pallets for customers to inspect.

Produce Auctions offer a unique view of the production capabilities of some of our agricultural communities. Chesterhill has now become a destination in South Eastern Ohio for local produce and other farm and craft products. Since its inception in June of 2005, thousands of people from throughout Ohio and West Virginia have come to the Produce Auction for the quality of goods and the camaraderie. The Chesterhill Produce Auction is now owned and operated by Rural Action through community support.

Buyers at the auction include restaurants, grocery stores, road side stands, individuals looking to preserve food and share with neighbors, and since 2007 Ohio University Dining Services. Whether your needs are personal or business related, this is an opportunity to support your friends and neighbors, and get the next freshest thing to harvesting your own. The action is fast paced and exciting, and offers a sense of community as well as an opportunity to purchase high quality farm products. Starting May 20th the Auction will run every Thursday through mid-October, Monday auctions will start on June 7th.

The Auction is located at 8380 Wagoner Road, 43728 , between Route 555 and Route 377, southwest of Chesterhill, Ohio in Morgan County. Auction prices and products are posted weekly on www.ohiofoodshed.org.


For further information contact:

Tom Redfern by phone at 740-767-4938 or by e-mail at tomr@ruralaction.org

Or Bob Fedyski at 740-767-4938 or email bob@ruralaction.org.

Rural Action is a local membership-based nonprofit organization promoting social, economic and environmental justice and working for sustainable communities, economies and environments in Appalachian Ohio.

Stewed Rhubarb

One of the things I loved about spring as a kid was Stewed Rhubarb, and I still do. Served piping hot over fresh churned vanilla ice cream is a real delight! You can even add strawberries or blueberries, and take even further by adding a crisp topping like granola, sprinkled over it. Here's a very simple recipe for stewed rhubarb, which makes me wonder why more people don't make it. Enjoy!







Ingredients

• 1 lb. rhubarb
• 1/2 cup organic light brown sugar, or your choice of sweetener (molasses or honey make for unique flavor, rice syrup also works well)
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1 Tbl. water

Directions

1. Wash and cut rhubarb into 1-1 1/2 inch pieces.
2. Put in pot with water.
3. Add sweetener, ginger, and cinnamon.
4. Cover and cook over medium heat 'til tender and stewed.
5. Serve as desired. I like it over fresh-churned ice cream, with yogurt, and/or with granola sprinkled over it.
6. Eat and enjoy!
   

Stinging Nettle Soup

Courtney Denning posted this link, http://www.flickr.com/photos/crooked_ed/138250251/in/set-72057594074700421/ , for a tasty Nettle Soup. A lot of people are aware of how nutritious and tasty they can be. Stinging nettle has been used for hundreds of years to treat rheumatism (disorders of the muscles and joints), eczema, arthritis, gout, and anemia.

Ingredients:

• 40g (about 1/2 lb.) young nettle heads (stalks removed)
• 1 large leek
• 2 cloves of garlic
• 1 stick of celery
• 2 potatoes
• 750ml ( about 1&1/2 pints) of organic vegetable stock
• 1 Tbl. Olive oil
• sea salt and cracked black pepper (to taste)
• Serve with sour cream and buttered croutons

Directions:

1. In a large pot, put in olive oil over medium-high heat. Add onion. Cook, stirring occasionally, until onions are soft, about 3 minutes.
2. Add potatoes and stock and bring to a boil. Reduce heat to maintain a low, steady simmer and cook 15 minutes.
3. Add nettles and cook until very tender, about 10 minutes. Adjust seasoning.
   
4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.
5. Stir in cream, if using. Season to taste with additional salt and pepper, if you like.
6. Serve hot, garnished with sour cream or yogurt, and croutons.

Servings: 4-6

Ramps and Pasta

This time of year we're hearing a lot about West Virginia ramp festivals, and people are asking "What are ramps?" and "How do you use them?" Well, you can use ramps in any recipe that calls for garlic or scallions. The whole plant is edible. I like them in potato salad, with fried potatoes, and this way, with pasta.








Ingredients

• 1/2 lb ramps
• 1 teaspoon finely grated fresh lemon zest or lemon juice
• Crushed red pepper (optional)
• 1/4 cup extra-virgin olive oil
• 1 lb pasta of choice (I like farfella [bowtie] pasta)
• 4 tablespoons freshly grated Parmesan
  

Directions

1. Trim roots from ramps and slip off outer skin on bulbs, if loose. Blanch ramps in a 6-quart pot of boiling salted water, 5 to 10 seconds, lift out of boiling water and transfer to cutting board. Coarsely chop ramps and put in a blender with zest and oil.
2. Add pasta to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook pasta until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat for several minutes, thinning sauce with a little pasta water as needed to coat pasta.
3. Transfer to serving plate.

Weekend Workshop: More on Yogurt Making

Last night, I taught a yogurt making workshop in collaboration with Community Food Initiatives at AceNet as part of OU's Earth Month. The original posting for instructions on making yogurt at home can be found here.

A copy of the PDF handout from last nights workshop can be found here. It includes illustrated instructions on making yogurt, as well as a list of the health benefits, and some tips and recipes for making flavored yogurts, fruit-on-the-bottom yogurts and making Greek yogurt.

We had a great turnout for the workshop. Folks asked some great questions, and everyone was able to take home a cup of yogurt to start their own batch.

For those who asked about adding powdered milk to the recipe to thicken the yogurt, add 1/3 cup to your 1 qt. milk recipe.

A few members of the group asked about making non-dairy yogurts, such as soy and coconut milk yogurts. I have not had experience with this, but I promised to look into it. Below are a few links to some helpful tutorials. I have not tested these recipes, but they sound promising. I would love to hear from folks, if anyone tries these recipes out-- tell us about your experiences!

• Making Soy Yogurt
• Making Soy Yogurt in a slow cooker
  
• Making Coconut Milk Yogurt
• Coconut Milk Yogurt using plain yogurt as a starter (this recipe is not dairy-free)
  

Maple Syrup

The sugaring season has quickly come and gone, but for those who put in the hard work, it was short and sweet.

Whether you're doing your own small scale operation on your property or supporting local syrup producers, here are a few ways to enjoy one of the sweetest thing nature has to offer.

Maple Baked Apples

Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 6

Ingredients:

• 6 large tart apples, stemmed, cored and hollowed out
• 6 tablespoons raisins
• 6 tablespoons chopped walnuts
• 1 1/2teaspoons ground cinnamon
• 1/2 cup maple syrup
• 1 cup water
• 1/3 cup vanilla yogurt, optional

Directions:

1. Preheat oven to 350°F. Place apples upright in oven-proof baking dish. In a small bowl, mix raisins, walnuts and cinnamon together. Fill each apple with 2 tablespoons of the raisin mixture.

2. Mix maple syrup with water and pour over the apples. Bake 30 minutes or until apples are tender. Occasionally baste with maple syrup sauce. Serve warm with a dollop of vanilla yogurt if desired.

Maple-Roasted Chicken with Sweet Potatoes

Prep Time: 15 minutes
Cooking Time: 1-½ hours
Serves 4

Ingredients

• 1 3 1/2- to 4-pound chicken, cut into 8 pieces
• 1 yellow onion, cut into 1-inch wedges
• 2 small sweet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons maple syrup
• 6 sprigs fresh thyme

Directions

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Chicken and Corn Chowder

I bet a lot of you are craving a hearty chowder about now. Did you happen to freeze any corn this summer? Well, then you're in luck. I hope you enjoy this.

Ingredients: (Poached chicken and chicken broth)

• 1 large (5-6 pounds) chicken
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 carrot,chopped
• 2 cloves garlic, minced
• 1 tsp. thyme
• 1 teaspoon black peppercorns, fresh ground or crushed
• 1Tbl. sea salt

Directions:

1. Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and salt in a large pot.
2. Add water to cover, at least 3 quarts.
3. Bring the water to a simmer.
4. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes.
5. Drain the chicken reserving the broth.
6. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder.
7. Measure out 1 1/2 quarts of the broth and reserve for the chowder.
8. Freeze or refrigerate any remaining broth until needed for another purpose.

The chowder

Ingredients:

• 1/2 pound thick bacon, diced
• 1 tablespoon extra-virgin olive oil
• 5 stalks celery, diced
• 2 medium Spanish onions, diced
• 4 medium red potatoes, diced
• 3 cups fresh, or frozen corn, removed from the cob
• 1 to 2 teaspoons fresh, or dry, thyme leaves
• 1 dried cayenne pepper
• Chicken, chopped to 1/2 " pieces
• 1&1/2 qt. chicken broth
  
• 3 cups heavy cream
• Freshly ground black pepper

Directions:

1. Heat the bacon and olive oil in a large pot over medium heat.
2. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes.
3. Add the celery and onions.
4. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes.
5. Add the potatoes, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
6. Add the chicken broth to the pot and bring the broth to a simmer over medium-high heat.
7. Turn down the heat and simmer, low, until potatoes are tender, about 10 minutes.
8. Add the cream, corn, and reserved chicken.
9. Return the chowder to a simmer, then immediately reduce to lowest possible heat.
10. Season to taste with salt and pepper.
11. Ladle into warm bowls and serve.

Several garnishes are appropriate:

• Strips of roasted red pepper
• Chopped, fresh parsley
• Crumbled bacon
• Minced, fresh dill
• Green onion (green part only), sliced very thin on diagonal

Yield:
16 servings

Navy Bean Soup

As many are sitting around their wood stoves right now, I hope they are allowing it to do double duty. Along with your tea water, it's a great slow-cooker with the addition of a trivet, or using a cast iron dutch oven with legs. This is just one, of many, variations of navy bean soup. Use your own favorite. I like to make a large batch, and freeze leftovers for another day.

Ingredients

1. 1 & 1/2 pounds dried navy beans (about 3 cups)
2. 3 quarts water
3. 1+ cup chopped onion
4. 2 garlic cloves, chopped
5. 2 smoked ham hocks (about 1 lb.)
6. 1 tsp. dried thyme
7. 1 dried cayenne pepper
   
8. 1 large bay leaf
9. 2 large diced carrots
10. Sea salt and fresh ground black pepper, to taste
    

Directions

• Carefully pick through and wash beans then place in a container. Cover with water to 2 inches above beans and let stand 8 hours. Drain beans.
• 
  
• Combine the beans, 3 qts. water, and next 6 ingredients (water through bay leaf) in thick walled pot (ideally, porcelain coated, cast iron dutch oven), and place on wood stove. (If the pot/dutch oven doesn't have legs, place on trivet.
• Stir occasionally (especially until you are familiar with cooking on your wood stove), add more water as needed.
  
• After 3-4 hours, stir in the carrot and pepper. Cook about another 1&1/2-2 hours, until the beans are completely tender.
  
• Remove bay leaves, and discard. Remove the ham hocks, and shred meat, discarding fat and gristle. Return the meat to pan.
• Stir, taste, and adjust seasonings.
• Serve
  

Serving options

Serve with fresh chopped onions and/or fresh corn bread.

Yield

12-16 servings

Chicken Vegetable Soup

I'm sure I'm not the only one craving a hearty chicken vegetable soup right now. Watching the snow fall outside my window makes it even more appealing. This recipe is [almost] the one my mother shared with us.

Ingredients

1. 1 (3-4 pound) whole chicken
2. 6 med.-large carrots, cut in 1" pieces
   
3. 6 stalks celery,cut into 1" pieces
   
4. 2 medium onions, chopped into 1/4-1/2" pieces
   
5. 1 gal. cold, filtered water
6. 1 dried cayenne pepper
7. 1 med. - large clove garlic, crushed
   
8. 1/4 cup fresh parsley, chopped fine
9. 1/4 lb. fresh spinach, shredded (sliced into 1/4" slices)*
   
10. sea salt and fresh ground pepper to taste

Directions

• Put the chicken, with the cayenne, garlic, half the carrots, 1/2 the celery and 1/2 the onion, in a large soup pot and cover with cold water.
  
• Bring to a boil, then immediately reduce to a low simmer, uncovered, until the chicken meat begins to fall off of the bone (skim off foam every so often).
• Take everything out of the pot. Strain the broth. Season the broth with salt, and pepper to taste.
• Bone the chicken and chop into bite size pieces.
  
• Return the chicken meat, with all the carrots, celery, and onion to the pot, stir together, and simmer an additional 15 minutes ('til the newly added vegetables are al dente).
• Add parsley and stir through.
  
• Place about 2 Tbl. of shredded spinach in the bottom of soup bowl, and ladle 1 steaming serving of soup over it.

Yield

About 10 servings.

* To "shred" the spinach, roll the leaves together like a cigar, and slice in approximately 1/4" slices.

Garlicky Kale with New Potatoes

This time of the year there's not too much available at the Farmers' Markets, but I still see greens, garlic, and potatoes, so I thought of this recipe. Hope you enjoy.

Ingredients

1. 1 large bunch of kale or collard greens
2. 24 small new potatoes (2 lbs.) scrubbed
3. 1 T olive oil
4. 1 small onion
5. 3-4 cloves garlic, crushed
6. 1/4 to 1/2 C water
7. Juice of 1/2 lemon to 1 lemon, to taste
8. Salt and pepper to taste

Directions

• Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
• Steam potatoes in skins until tender. When cool enough to handle, cut in half.
• Meanwhile, in large pot or stir-fry pan, heat oil over medium heat.
• Add onion and garlic and cook, stirring frequently, for 2-3 minutes.
• Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes).
• Drain and transfer to colander. Remove and discard garlic.
• When cool enough to handle, squeeze out excess liquid.
• In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix.
• Season to taste with salt and pepper and serve.

Yield

Makes 6 servings.

Savory Squash Soup

This recipe is from Yoga Magazine, with some minor changes. It can be made with any variety of winter squash, or even pumpkin. Look for Hubbard, acorn, butternut, and buttercup squash at the farmers’ market. Stock up, they will last for months in a cool, dry place.

Recipe

• 1 small winter squash (1-1 1/2 pounds)
• 3 Tbl. butter, ghee, or, as I prefer, coconut oil
  
• 1 medium to small onion, finely sliced
• 2 cloves garlic, minced
• 1 Tbl. fresh ginger root, minced or grated
  
• 2-3 cups milk
  
• Salt and pepper to taste

1. Cut the squash in half, remove the seeds, and brush the flesh with oil. Place in a roasting pan cut-side down and bake at 350 degrees for about 45 minutes. As the natural sugars caramelize, the squash will brown, giving it a richer flavor. It’s done when you can easily pierce the flesh with a fork. Allow the squash to cool for at least 10 minutes before scooping the flesh into a bowl. Mash the cooked squash with the back of a spoon or your hands into a thick paste with an even consistency.

2. In a large saucepan over medium heat, saute the sliced onion in butter, ghee (clarified butter), or coconut oil, until it is soft. Add the garlic and ginger and cook 30 to 60 seconds, no longer as the garlic will become bitter if browned.

3. Combine the squash with one cup of water and bring to a slow boil. Thin with more water until it reaches the desired consistency, simmering for 5 to 10 minutes.

4. Season to taste with salt and pepper. Garnish with chives, chopped nuts, grated cheese, or roasted garlic.

Variations

If you like a little more spice in your life, add 1/4 teaspoon of nutmeg or curry powder when you cook the onion.

Yield: 4 servings

Venison-Black Bean Chili

As I sit in the office today, smelling the Venison-Black Bean Chili, I figured it was a good time to share the recipe as a lot of our friends are going to be filling their freezers soon with their harvest. As usual, none of the measures are set in stone, adjust to your desire.

Ingredients:

• 1 lb. venison
• 2 medium onions, diced
  
• 2 medium sweet peppers, diced
  
• 2 jalapeno peppers, diced very small
• 4 medium cloves garlic, minced fine
  
• 1- 1 1/2 Tbl. cumin powder
• 1 Tbl. paprika
• 1 Tbl. oregano
  
• 1/2 Tbl. black pepper
• salt to taste
• 1 pint chopped tomatoes
• 1 pint crushed or pureed tomatoes
• 1/2 lb. dry black beans
• 2 Tbl. virgin olive oil
  

Directions:
The Beans

1. The night before, put the beans under twice their volume in water
2. Put the beans on high 'til they boil, then reduce to simmer, continue 'til very soft
   

The Chili
(In a separate pot)

1. Heat a pot on medium-high, add oil
2. add onions and peppers, reduce heat to medium
   
3. as the onion clarifies, add the venison and stir through
   
4. add dry spices, and stir thoroughly
5. after 2-3 minutes, add tomatoes and fresh, minced garlic
6. when pot begins to 'bubble', reduce to low simmer, and cook at least 1/2 hr.
7. Add beans and simmer additional 1 hr. (at least, as with most chilis, the flavor often grows with each re-heating).
   

Thai-Inspired Sauce w/ Fresh Veggies

Here's another recipe from our friend, Sarah Nelson. Enjoy!


Sauce:
• 1/2 small hot pepper, fresh - more or less depending on taste
• 3 cloves garlic - more or less depending
• 1 c. raw almond butter
• 3/4 c. water
• 1/4 c. Bragg's liquid aminos or tamari
• juice and zest of one lime
• 1/4 c. unsweetened shredded coconut
• 1/2 c. fresh cilantro
Veggies:
1. Assorted veggies, cut into thin spirals as desired (I used 2 yellow squash, 3 carrots, and 1 green bell pepper)
2. In a food processor with the blade running, finely mince the hot pepper and garlic.
3. Incorporate the almond butter, water, Bragg's, and lime juice, adding more liquid to taste.
4. Blend in coconut and cilantro and refrigerate at least 1 hr. (as long as overnight) to allow flavors to blend.
5. Prepare veggies; a potato peeler is your friend here.
6. Arrange on a plate, and spoon sauce over top.
Experiment with different veggies (in-season) and other nut butters, etc.

Summer Fruit Torte

Here's a recipe from a supporter, Sarah Nelson, from the Farmacy, with a recipe that won her a First Place at an Athens Farmers' Market competition. I'm sure you'll enjoy it.








Pie Crust:

• 
2 cups raw cashews, soaked 20 min.

• 1 cup dates
1/2 lemon, peeled
1 tsp cinnamon
• 1/4 tsp nutmeg

Filling:

• 
2 small peaches
• 1 nectarine
• 5 dried apricots, soaked in 1/2-1 c.warm water, soaking water reserved
• 1 tsp. raw tahini
• 1 c. raw cashews, soaked
• 1/4 c. shredded coconut
• Juice from 1/2 lemon

Glaze:

• 1 plum
• 1 T raw agave nectar
• Other toppings:
• 1/2 nectarine, sliced thinly
• 1 plum, sliced thinly

For crust:

1. Combine dates and lemon in food processor and blend as well as you can.
2. Add cashews to mixture and blend into a rough paste. (Alternately, blend cashews separately, then dump both mixtures into a big bowl, add spices, and stir until a uniform paste is made.
3. Put mixture into pie plate and form crust; cover and place in refrigerator for a few hours.


For filling:

1. Prepare cashews in a similar way as for the crust; set aside.
2. Blend fruit in food processor until smooth - the order you go in and the amount of liquid you need to add will depend on the strength of your food processor.
3. Once the fruit is blended, add in the processed cashews, coconut, and tahini and lemon juice to taste.
4. Layer sliced nectarines over the pie crust, then fill crust with fruit filling. Cover again, and place in refrigerator for a few more hours, or overnight.


For glaze:

1. Blend plum and agave in food processor, adding more agave to taste.
2. Spoon glaze over top of the torte, adorning with sliced plums.


Serve

Weekend Workshop: Making Yogurt

Do you love yogurt, but hate all the plastic packaging piling up in your home? Do you want delicious yogurt made from good milk without all the weird additives but hate paying upwards of five dollars for a quart? Well, it's time to start making it yourself. Yogurt making is so easy. In about 20 minutes you can prepare your yogurt, and be eating it for breakfast the next day.

To start off you will need:

• Medium to large cooler
• Kitchen thermometer
• Quart sized glass jar for your yogurt
• Assorted glass jars
• 1 quart of milk (non-fat, 2% or whole -- I recently used a blend of Snowville Creamery fat free and 2%)
• 1/4 cup plain unflavored unsweeted yogurt with live cultures. (Think Seven Stars, Stoneyfield Farms, or pick up some yogurt made from Snowville Creamery at the Village Bakery. As you begin to make yogurt, you can reserve a bit from your batches to make the next.)

To make the Yogurt:

1. Heat the milk. The milk needs to be heated to about 170-180F (76-82C). This kills any other bacteria that might be in the milk that would compete against the bacteria that converts milk to yogurt. It also changes the milk protein in a way that allows it to culture and firm up. Stir often while milk is heating to prevent scorching. Remove from heat when temperature is achieved.
2. Cool the milk to 105-110F (40-43C).
3. Stir 1/4 cup yogurt into your milk.
4. Pour your mix into a clean glass quart jar.
5. Place your yogurt in your cooler. Fill assorted jars with hot tap water and place in the cooler with your yogurt. This will create a nice warm environment for your yogurt to culture. The heat should be maintained and stable throughout the process, so try to avoid opening the cooler at all until the end of the process. The fermentation takes anywhere from 4-8 hours (about 6 is ideal).
6. Voila! Homemade Yogurt!!

Recipe Yields 1 quart of plain yogurt.

Red Raspberries

The last week or so, it has been impossible to keep up with picking all our raspberries. Ripe berries should pluck right off the plant, stems means the berries were picked to soon.

Raspberries are highly perishable, so eat them as fast as you can (as if you need an excuse). To preserve, place berries on waxed paper in a single layer, freeze until solid, and transfer to zip-top freezer bags.

Stir fresh or frozen raspberries into muffin batters. When making ice cubes, drop raspberries into the trays for a colorful surprise in lemonade. Add them to a fresh smoothie or yogurt parfait for a light breakfast. Raspberries pair especially well with tart and savory flavors. Purée raspberries; add to a saucepan with sautéed onion, broth, and sherry. Sweeten, if necessary. Bring to a boil, then simmer until reduced to a sauce. Serve over grilled meats.

Oven Roasted Carrots with Thyme

There's nothing like carrots plucked straight from the garden. I enjoy them best when they are young, therefore I tend to thin my rows gradually throughout the season. Check out the farmers market for purple and yellow carrots!!

Oven Roasted Carrots with Thyme

Ingredients:

• about 8 carrots
• olive oil
• kosher salt and freshly ground black pepper
• about 1 tbsp fresh thyme leaves

Directions:

1. Preheat the oven to 425.
2. Cut the carrots on the diagonal into roughly 1 inch pieces.
3. Place on a baking sheet and drizzle with olive oil.
4. Sprinkle with kosher salt, freshly ground black pepper, and thyme leaves.
5. Use your hands to toss the carrots with the oil, salt, pepper and thyme right on the baking sheet.
6. Roast for about 25 minutes, stirring occasionally, until the carrots are nicely browned on the edges but not burned, and tender when you pierce one with a fork.
7. Sprinkle with a little more fresh thyme when you serve, if you like.

Serves 4

Weekend Workshop: Canned Dilly Beans

If there's one thing you can always find in bulk this season, its green beans. I visited the Chesterhill Produce Auction this past week in preparation for Can-a-thon 2009, and picked up a bushel and a half of green beans for 18 dollars. CPA is an excellent place to go if you're like me and enjoy putting up LOTS of food for the winter. Last year I canned 32 quarts of Dilly Beans-- now that's a lot of pickles!  I'd have thought I'd be sick of Dilly Beans by now, but it's not true. I am so excited to make more for this year. 

I thought I'd try a new recipe this year, spice things up a bit.  The recipe below is for a mere 4 pints, so if you're like me and have overflowing amounts of green beans, you'll have to do some old fashioned arithmetic. Happy canning!

Canned Dilly Beans

Ingredients:

• 1 1/3 cups sugar
  
• 2 2/3 cups white vinegar
  
• 4 cups water
  
• 2 pounds green beans, trimmed
  
• ½ tablespoon cloves
  
• 10 cloves garlic, cut in half
  
• ½ tablespoon allspice
  
• 6 dried small hot dried chiles 
  
• 3 bay leaves
  
• 1 tablespoon peppercorns
  
• 3 tablespoons kosher salt
  

Directions:

1. Combine sugar, vinegar and water in a large saucepan and bring to a boil.
   
2. Mix all the spices and salt together.
   
3. Pack fresh green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle brine into jars to cover beans and spices, leaving about ½ inch head space. Cover with lids and bands. 
   
4. Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
   
5. Let jars mellow for two weeks before using.
   

Makes 4 pints

Baby Patty Pan Squash

Patty pan squash are so tender and delicious when picked very young. Look for these tiny squash at the Farmers' Market this weekend! Great roasted, grilled or sauteed, add a little pesto over pasta for a delicious and light summer meal. The following recipe comes from San Francisco chef, Daniel Patterson.

Pattypan Squash Braised With Onion, Tomato and Chorizo

Ingredients:

• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 2 cloves garlic, thinly sliced
• 2 pounds Roma tomatoes, peeled and coarsely chopped
• 1 cup sliced chorizo (about 1/2 pound)
• 2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
• Salt and freshly ground black pepper
• 2 tablespoons chopped cilantro.

Directions:

1. In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
2. Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
3. Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat late

Serves 8 as a side dish

Respect Your Elderberries

To enjoy this harvest, you better act quick -- you'll be racing the birds for these seasonal delights! These deep-purple berries grow on bushes that produce beautiful white flowers in the spring before forming berry clusters in late summer.

Elderberries have long been known for their medicinal properties. They are a great antioxidant and promote enhanced immune function, cardiovascular health and endurance. When harvesting, use only ripe berries, avoiding under ripe or green berries, as well as the stems. A great tip from Jean Konkle of Chesterhill Produce Auction: freeze the berry clusters for a few hours and then tap them on a flat surface- the berries will pop right off!! Thanks Jean!

Elderberries make a great wine, delicious jam and are great dried in oatmeal, but my favorite use for these super fruits is medicinal. Nothing helps sooth a sore throat during cold and flu season like elderberry syrup. Below is a recipe from renowned herbalist Rosemary Gladstar and is alcohol free -- a great alternative to over-the-counter cough medicines. Keep in mind, while this recipe is intended for medicinal use, there's nothing stopping you from pouring it over some homemade ice cream or a plate of pancakes!

Elderberry Syrup

Ingredients:

• 1 cup fresh or 1/2 cup dried elderberries
• 3 cups water
• 1 cup honey

Directions:

1. Heat the berries and water to a boil, then reduce to simmer for 30-45 minutes.
2. Mash the berries, strain, and add 1 cup of honey. I add a half cup of the purple liquid to a measuring cup, then pour in honey until the total volume is 1 1/2 cups. Then stir to mix well, and add to the rest of the reserved liquid.
3. Bottle and store, refrigerated. for 2-3 months.
4. Enjoy a tablespoon daily to keep the immune system strong, use more often when afflicted with the flu.