Posts tagged ‘recipes’

Michihili (mi-CHE-he-lee) – Chinese Cabbage

When we first planted the seeds for this <new to us> variety of Chinese Cabbage, we were expecting small, oval ‘bok choy’ sized heads… but  we soon realized we were in for a BIG surprise!

Don't be intimidated, even though one head is approx. the size of a Miss America pageant bouquet!

This tall Asian green has coarse, dense, narrow leaves with a deeper green outer color and lighter green interior with wide, flat white ribs.  A quick internet search revealed that it can be used for fresh, raw salads or braised/stir fried as a cooking green. 

It was very good stir fried , with a little olive oil, some onion, and soy sauce to taste. Quick, healthy & delicious… BUT we still had quite a bit more in the fridge & began looking for a way to use this gigantic veggie at least a pound at a time… so, with the change in weather, we started thinking SOUP!

The recipe below can easily be adjusted down, using 2-3 leaves of michihili cabbage (or a smaller head of cabbage, such as bok choy or napa cabbage) and 1/2 the amount of the rest of the ingredients, incase you don’t have a large enough soup pot. When we made it, we used ground turkey for the “meat”, but next time we are going to try some ground pork or pork sausage, which we expect will have even more flavor.  If you are vegetarian, you can leave the meat out and add an egg or two, if you are not vegan.

CHINESE CABBAGE SOUP 

  • 1/2 onion diced
  • 1 lb. ground meat
  • 2 Tablespoons sake
  • 10 cups water
  • 3 Tablespoons chicken stock
  • 2 Tablespoons soy sauce
  • 1 lb. Chinese cabbage chopped finely
  • 2 teaspoons sesame oil
  • dash of white pepper
  • pinch of salt or more soy sauce (optional – season to taste)
  •  

    In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and  it doesn’t  affect the taste) and saute the onion until golden brown.  Add the ground meat and brown. 

    Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce.  Add the chopped Chinese cabbage, sesame oil and finally, the white pepper.  Simmer until cabbage is done.

    Onced served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!

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    PS. We should have LOTS of Michihili all through the fall, on Saturdays at the Atherton Market. We hope you’ll get some & give this recipe a try!

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    10/09/2010 at 10:51 am 1 comment

    By special request – Basil Ice Cream recipe

    When your freezer is already full of pesto and you’re just not in the mood for another tomato-basil-mozzarella salad, but the garden keeps producing, it’s time to get creative!

    When I first saw this recipe in Southern Living magazine, I really wasn’t convinced – I mean c’mon… ice cream made from leaves? But everyone who tastes it agrees… it is such a treat (especially if you manage to stash a small container of it in the very back of your freezer & pull it out ’round about January for a culinary flashback to the warm, wonderful days of August!) So, with out further ado…

    Basil Ice Cream

    Ingredients

    • 2 cups milk, divided
    • 1 cup loosely packed fresh basil leaves
    • 2 cups whipping cream
    • 1 cup sugar, divided
    • 7 egg yolks
    • 1 teaspoon mint liqueur (optional)
    • Garnish: fresh basil sprigs

    Directions

    1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
    2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
    3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
    4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
    5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions.
    6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.

    And just incase you have even MORE basil than you know what to do with, check out this link for additional basil recipe ideas!

    08/02/2010 at 1:00 am 1 comment

    Salsa – Italian Style

    Who says salsa has to include cilantro and be served with tortilla chips? Check out this refreshing “salsa-alternative” we had tonight and you’ll be wishing there was an all-night farmers market where you could get fresh basil, even in the wee hours!

    Serve it over pasta or as a topping for bruschetta. Like traditional salsa, it tastes best after an extended rest, (which allows the flavors to meld more thoroughly) and served at room temperature.  You can rest it in the fridge overnight and then take it out at least an hour before service.  Make sure the tomatoes are fully ripe.

    Italian Salsa Recipe

    • 5 ripe tomatoes – chopped (we prefer heirlooms, of course)
    • 3-4 cloves of garlic – minced
    • 20 small black olives – chopped (optional)
    • 1/2 cup pine nuts or walnuts – chopped (also optional)
    • 2 tablespoons coarsely grated Parmesan cheese
    • Basil – chiffonade*, to taste
    • 1 tablespoon extra virgin olive oil
    • 1 1/2 teaspoons balsamic vinegar
    • Salt and pepper  to taste

    Combine the tomatoes, garlic, olives, nuts, Parmesan, and basil. Pour the oil and vinegar in a bowl and whisk it until an emulsion is formed. Pour this over the tomato mixture and add salt and pepper to taste.

    * Chiffonade = a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

    A demonstration of the chiffonade technique, using sage leaves.

    Buon Appetito!

    07/03/2010 at 11:20 pm Leave a comment

    When life gives you squash…

    The Squash Bread samples were a hit at the Atherton Market yesterday!

    Thanks to all who bought squash from us to try the recipe at home… and if you didn’t get a copy, or if you become overrun with squash (or zucchini for that matter… ’cause they’re pretty much interchangeable in recipes like these) as the summer progresses,  just scroll down for the recipe below. 🙂

    When life gives you squash, make squash bread!

    Squash Bread – because zucchini can’t get all the summer bread attention!)

    Squash Bread

    Ingredients

    • 3 eggs, beaten
    • 2 cups sugar (this can be adjusted down if you prefer less sugar, or substitute with Splenda) 
    • 1 cup vegetable oil
    • 2 tsp. vanilla extract
    • 3 cups all-purpose flour
    • 3 tsp. baking powder
    • 3 tsp. ground cinnamon (again, adjust these spices to your taste preference)
    • 1 tsp. ground nutmeg
    • 2 cups shredded summer squash (of course, zucchini works, too… or some of each, whatever you have, it will still come out good!)

    Directions

    1. Preheat oven to 325 degrees F. Grease a 9×13 inch baking dish.
    2. In a large bowl, use an electric mixer to beat the eggs until fluffy.
    3. Beat in the sugar, oil, and vanilla.
    4. Gradually mix in the flour, baking powder, cinnamon, and nutmeg.
    5. Fold in the squash. Transfer to the prepared baking dish.
    6. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean.

    06/20/2010 at 1:16 pm Leave a comment

    Atherton Market – 6.19.10

    Just got in from the garden and we’ve got lots of great produce for Saturday!  Plus, tonight we tried a new recipe for Squash Bread… and it just came out of the oven! (Wish you could smell it – it’s divine!)  So we’ll have yummy samples (and the recipe), while they last.

    You've gotta try this recipe!

    As for the produce: try to come early to get the best selection of heirloom tomatoes (slicing & cherry varieties) and cauliflower (limited quantities), colorful Swiss chard, gourmet micro-greens, plenty of squash and zucchini (so you can try the new recipe, too!), beets, basil, onions, kohlrabi, garlic bulbs. a few sweet peppers, and some butterfly weed seedlings & herb plants, just for fun!

    Looking forward to seeing all of our loyal Market friends & to making new ones. Know your farmer! 🙂

    06/19/2010 at 12:33 am Leave a comment

    What to do with Kohlrabi?

    Whether you are already a fan of this unique vegetable or need a little coaxing and encouragement… try these recipe ideas and I guarantee your next kohlrabi dish won’t be your last!

    Kohlrabi is a crispy, sweet tasting, delicately flavored member of the Brassica family of vegetables, grown for its swollen, turnip-shaped portion of the stem which rests on the ground. It’s a distinctive looking vegetable, with a ball-like shape, marked by points where the leaf-stems attached. The flesh of the bulb is juicy and crisp with a sweetness and texture similar to that of an apple, and a hint of mild turnip-cabbage flavor.

    Another great thing about kohlrabi is that every bit of the plant is edible and delicious – from the bulb, to the stems, to the leaves! Plus, it can be eaten raw, as well as cooked.

    According to the USDA nutritional data, they are an excellent source of vitamin C and a good source of potassium, while being low in both sodium and calories. One cup of diced and cooked kohlrabi contains 140% of the recommended daily allowance of vitamin C and only 40 calories.

    Be sure to come by and get some fresh Purple Kohlrabi from us next Saturday!
    See you at the Market!

    05/30/2010 at 1:00 am Leave a comment


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