Comments on: On The Table August 2, 2007 http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/ Astoria Community Supported Agriculture Sat, 11 Oct 2008 02:01:10 +0000 http://wordpress.org/?v=2.5.1 By: Margaret http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/#comment-77 Margaret Fri, 03 Aug 2007 20:43:11 +0000 http://www.astoriacsa.com/blog/2007/08/02/on-the-table-august-2-2007/#comment-77 the farm suggested a challenge to make recipes for everything in the box. My recipes for: Purslane Gazpacho, Garlic Basil Tomato Sauce, Zucchini/Carrot Pasta,Marinated Kale, Raw Potato Salad, Blueberry Pie, Peach Ice Cream are at: http://prettysmartrawfoodideas.wordpress.com Margaret the farm suggested a challenge to make recipes for everything in the box.
My recipes for:
Purslane Gazpacho, Garlic Basil Tomato Sauce, Zucchini/Carrot Pasta,Marinated Kale, Raw Potato Salad, Blueberry Pie, Peach Ice Cream
are at:
http://prettysmartrawfoodideas.wordpress.com

Margaret

]]> By: lisa http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/#comment-76 lisa Fri, 03 Aug 2007 19:40:37 +0000 http://www.astoriacsa.com/blog/2007/08/02/on-the-table-august-2-2007/#comment-76 A recipe for this week's basket: Potato-White Bean Salad with Parsley and Purslane Note: the amounts here are approximate. It's more of a loose formula than a recipe. Eight small or ten very small potatoes, washed, skins on, cut into 1/2 inch pieces half a Walla Walla onion (from last week), diced small two cloves of garlic, minced two ribs of celery, diced two carrots, peeled and diced leaves and flowers from three or four stems of purslane leaves of two or three stems of parsley, chopped coarsely one can of Cannellini or other white beans, drained Boil potatoes in just enough water to cover, for about 10 minutes or until just tender. Drain and rinse in cold water. Mix with other ingredients, then toss in the following dressing and chill. Dressing: 1/4 to 1/3 cup olive oil (you may want to add more oil than this; I prefer a fairly acidic dressing) juice of two or three limes and a lemon 1-2 tablespoons of cider vinegar a good fat teaspoonful of brown mustard a clove of garlic, minced fine a teaspoon or two of honey (to taste) a pinch of red pepper flakes a pinch of sea salt (optional - I prefer to just sprinkle a little on the salad itself) a couple of pinches ground paprika (sweet, not hot) a pinch of celery seed some fresh-ground black pepper Put all ingredients in a screw-top jar and shake vigorously. A recipe for this week’s basket:

Potato-White Bean Salad with Parsley and Purslane

Note: the amounts here are approximate. It’s more of a loose formula than a recipe.

Eight small or ten very small potatoes, washed, skins on, cut into 1/2 inch pieces
half a Walla Walla onion (from last week), diced small
two cloves of garlic, minced
two ribs of celery, diced
two carrots, peeled and diced
leaves and flowers from three or four stems of purslane
leaves of two or three stems of parsley, chopped coarsely
one can of Cannellini or other white beans, drained

Boil potatoes in just enough water to cover, for about 10 minutes or until just tender. Drain and rinse in cold water. Mix with other ingredients, then toss in the following dressing and chill.

Dressing:

1/4 to 1/3 cup olive oil (you may want to add more oil than this; I prefer a fairly acidic dressing)
juice of two or three limes and a lemon
1-2 tablespoons of cider vinegar
a good fat teaspoonful of brown mustard
a clove of garlic, minced fine
a teaspoon or two of honey (to taste)
a pinch of red pepper flakes
a pinch of sea salt (optional - I prefer to just sprinkle a little on the salad itself)
a couple of pinches ground paprika (sweet, not hot)
a pinch of celery seed
some fresh-ground black pepper

Put all ingredients in a screw-top jar and shake vigorously.

]]> By: Gretchen http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/#comment-75 Gretchen Fri, 03 Aug 2007 03:56:31 +0000 http://www.astoriacsa.com/blog/2007/08/02/on-the-table-august-2-2007/#comment-75 I was at Whole Foods yesterday and they had frozen chicken ("Free Bird" I kid you not) described as 'running free in the barns' or something like that. Not exactly my idea of free range. An improvement over farms where they cram them into cages but I bet those chickens would have some arguments with the name "Free Bird." Peter Singer visits a farm like that in The Way We Eat and it doesn't sound so terriffic for the birds. I don't buy Horizon unless it's my only option, or Silk which is also owned by Dean. I was at Whole Foods yesterday and they had frozen chicken (”Free Bird” I kid you not) described as ‘running free in the barns’ or something like that. Not exactly my idea of free range. An improvement over farms where they cram them into cages but I bet those chickens would have some arguments with the name “Free Bird.” Peter Singer visits a farm like that in The Way We Eat and it doesn’t sound so terriffic for the birds. I don’t buy Horizon unless it’s my only option, or Silk which is also owned by Dean.

]]> By: Stacey http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/#comment-74 Stacey Fri, 03 Aug 2007 03:35:33 +0000 http://www.astoriacsa.com/blog/2007/08/02/on-the-table-august-2-2007/#comment-74 btw, (see book review on newsletter), Michael Pollan's, The Omnivores Dilemma, also touches on Industrial Organic and how it's practices are not very far off from industrial agriculture (w/ of course the absence of the pesticides). But the more I read, the more I realize I need more evidence of where my food comes from. Case in point: organic milk. Example: Horizon is owned by Dean and many of the cows, while they have "pasture access" never see a blade of grass-- they eat organic corn. In my eyes, this is just as bad as an industrial diet of non-organic corn! btw, (see book review on newsletter), Michael Pollan’s, The Omnivores Dilemma, also touches on Industrial Organic and how it’s practices are not very far off from industrial agriculture (w/ of course the absence of the pesticides). But the more I read, the more I realize I need more evidence of where my food comes from. Case in point: organic milk. Example: Horizon is owned by Dean and many of the cows, while they have “pasture access” never see a blade of grass– they eat organic corn. In my eyes, this is just as bad as an industrial diet of non-organic corn!

]]> By: Stacey http://www.astoriacsa.com/2007/08/02/on-the-table-august-2-2007/#comment-73 Stacey Fri, 03 Aug 2007 00:13:09 +0000 http://www.astoriacsa.com/blog/2007/08/02/on-the-table-august-2-2007/#comment-73 I just made a very simple purslane "salad" that would be great over meats, falafel, hummus/ veggie sandwich, topping a salad: 2 (packed) cups purslane (plus smaller, soft stems) 1 cup plain yogurt (Greek would be tasty too or combo sour cream and yogurt) 1 tablespoon olive oil 1 clove garlic, crushed salt/ pepper 1) Mix yogurt, olive oil, garlic, salt and pepper until blended. 2) Wash purslane and pick off leaves/ smaller leaf stems. Chop roughly and mix into yogurt. I just made a very simple purslane “salad” that would be great over meats, falafel, hummus/ veggie sandwich, topping a salad:

2 (packed) cups purslane (plus smaller, soft stems)
1 cup plain yogurt (Greek would be tasty too or combo sour cream and yogurt)
1 tablespoon olive oil
1 clove garlic, crushed
salt/ pepper

1) Mix yogurt, olive oil, garlic, salt and pepper until blended.
2) Wash purslane and pick off leaves/ smaller leaf stems. Chop roughly and mix into yogurt.

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