Hi everyone! This week we are getting a mixed bag, and still a bit in the air as to the mix at this point.  I know Jon and the farm team have been working hard and I'm sooo grateful for what they do. Especially because it's not my wheelhouse; I like to eat the food- growing the food is something I haven't taken to as of yet :-)  It's a great reminder of how our separate interests can benefit a community. 

This week's recipe is simple and wonderful. It includes garlic- which if you've read other things on my site you may have noticed is not part of a "yogic diet" and it's something I typically don't eat. I'm addressing this b/c I've received questions from a few people about it...garlic falls under the category of "rajasic" (an active quality) food. That means garlic can be disturbing and create over activity in your mind.  If you have a fiery nature already (your mind/body constitution) you may find yourself more fiery or agitated.  It's probably important to note that a "yogic diet" is to facilitate a calm mind that can rest in meditation. And I'm fully aware that the majority of people out there won't change their eating due to this knowledge, which is totally cool by me- I'm not saying you should, just providing information :-)  Garlic does have health benefits and can also be used for medicinal purposes.  So, lets get on with the recipe!


But first, something we are getting that is not in this recipe is Hakurei Turnips.  They are sought after and considered a delicacy by chefs. These are best to be eaten raw with your lettuce in a salad. 

What you'll use from your bag:

• Garlic Bulb (roasted, directions below) (1/3 bulb)
  
• Spring Onion (2-3 sprigs)
  
• Kale (1 bunch)
  

What else you'll need:

• Olive Oil (1 Tbs.)
• Veg. Stock (1/3 cup)
• Fresh Thyme (optional) (1 tsp.)
• Salt & Pepper to Taste
• Serving Options...
  
• Cooked white beans or chick peas 
• Spaghetti noddles
• Garnish with Vegan Parmesan cheese

First, prepare:

• cut or break the kale in salad or bit size pieces
• chop spring onion
• chop thyme (if using)

Next: 

• heat olive oil in a saute pan and saute the spring onions (1-2 minutes)
• add the kale and veg stock and continue sauteing until kale is tender (10-12 minutes)
• add about 1/3 the roasted garlic bulb (roasting directions below) by squeezing the meat out of the garlic head and stir to incorporate
• add thyme (if using)
• add beans or pasta (if using)
• season with salt and pepper
• Sprinkle with Parmesan cheese (if using)
• Serve

Happy Eating!

Roasted Garlic Directions...

• Trim off the stem of the blub to expose the inside
  
• Preheat oven to 375°F
  
• Drizzle garlic heads with olive oil and a bit of salt
  
• Wrap in parchment paper and then in aluminum foil 
• Bake for 45 to 55 minutes until garlic is tender and starting to come out of it's skin.
  
• Cool before handling
• To use garlic, squeeze the garlic meat out of the skins and add to your recipe.
  

* you can keep roasted garlic in the fridge for a few days

Hi everyone.  It's week 4 of our CSA!  On this beautiful day I was at BaltimOrganic farm for a short while and saw all sorts of good stuff popping up out of the ground.  I even got my hands dirty planting squash (but I'm not taking any responsibility if it doesn't grow :)) 

I love beets and eat them simply roasted with a little salt and olive oil.  If you eat a lot of them your pee will be pink- don't worry nothing is wrong you; I've experienced this many times!  :-) With the variety of vegetables we have this week I'm using one of my favorite go-to recipes and my most frequently made meal.  I eat Vegetables & Quinoa on a regular basis; it's easy, really light & healthy, and tastes good & refreshing.  This week I am using every vegetable in our bag in one easy dish!  It looks like a long write up b/c of everything in the recipe but it's really simple.  

Serves about 4- if you want less or more, it's very easy to adjust the recipe. 

What you'll use from your bag: 

• Garlic Scapes (1)
• Kale (2-3 leaves)
• Potatoes (4)
• Beets (2-3)
• Radish (2)
• Sugar Snap Peas (handful)
• Lettuce (optional, it's great w/o the added lettuce bed)

What else you'll need: 

• Quinoa (1 cup)
• Avocado (1, optional)
• Lemon (1/2, optional)
• Olive Oil
• Salt & Pepper to taste

First, Prepare:

• Heat your oven to 375 degrees
• Rinse potatoes, keep skin on, and cut in quarters
• Peel & cut beets in small cubs/triangles
• Toss beets & potatoes in a bowl with 1/2 Tbl. of olive oil 
• Arrange on a cookie sheet or pan & sprinkle with salt and pepper
• Roast beets & potatoes in the oven until tender- about 20 minutes (check half way through and flip if bottoms are burning)

Then (while the beets & potatoes are baking...)

• cook 1 cup of quinoa per package directions
• Chop the garlic scape
• Chop kale in salad/bite size pieces
• Thinly slice the radish
• Prepare a small lettuce bed in bowls or on separate plates
• Slice avacado

And then:

• Heat a pan with enough olive to cover the bottom
• Saute the kale in the pan w/ salt to taste (about 5 minutes stirring frequently)
• Add the garlic scapes to the pain & continue sauteing for another few minutes
• Add the sugar snap peas & radish- saute for about 2 more minutes
• Remove the saute pan from the heat & set aside

All Together: 

• Remove the beets and potatoes from the oven
• Equally distribute the quinoa on the salad plates/bowls you prepared
• Then place the beet/potato and saute mixture atop the quinoa
• Next, add the sliced avocado & squeeze the lemon equally among your portions

That's it! I hope you like it as much as I do! Happy Weekend!

Happy week 3 of BaltimOrganic CSA!  
What in the world is Kohlrabi? I'll be honest, I have very little idea of what I'm doing with the honor of creating and sharing these CSA recipes!  I would say that we must have been drinking when Jon (our farmer), Gay, and I decided there should be a recipe to go with the weekly vegetable bag, but we don't actually drink (well, maybe just a tiny bit on occasion!) so I have no excuse expect that it seemed like a great idea! Maybe, like you, I'm learning as I go.  I like to think we are all in this together and if you have recipes you'd like to share, send them along through my contact page and I'll post them with your name (or without your name if you don't want to be held accountable:))

This week's recipe is, for me, a little leap of faith (a term i use sometimes when I'm teaching); it's my experience that leaps in the direction of self growth usually result in greatness.  

Serves about 4.

What you'll use from your bag:

• Kohlrabi (2)
• Kale (6-10 stems)
• Amethyst Radish (5)
• Snap Peas (~10)

What else you'll need:

• Plain (non dairy) yogurt or Veganaise (1/2 Cup) (not vegan?, well, feel free to use non vegan versions) 
•  Apple (1)
• Lemon (2 Tbs.) + more for squeezing
• Honey, Agave nectar, or pure maple syrup (1 Tbs. or less )
• Dried Cranberries (2 Tbs.,optional)
• Salt & Pepper

First, Prepare:

• Peel outer skin & julienne cut (or shred with peeler) kohlrabi- set aside in medium bowl
• Peel, core, & julienne cut the apple; squeeze a bit of lemon on it & put in the bowl w/Kohlrabi
• Julienne cut the radishes- add to the bowl
• Slice the snap peas in half length wise -add to the bowl (including the peas that came out when you sliced them)
• Toss the veggies around gentle in the bowl until well combined
• Break up the kale as you would for a salad. Then equally distribute the kale on plates, drizzle a little squeezed lemon & salt on top

Next: 

• In a separate bowl, whisk together the yogurt/veganaise, honey, lemon & a little salt and pepper
• Stir the dressing into the veggie mixture and let sit for a bit- 10 minutes or so or put in the fridge for later.
• Incorporate the dried cranberries (if using)
• Serve on top the kale you prepared

And that's it! Prepare your food with love; it tastes better! :-)

I hope you guys like last weeks recipe; I did!  I thought using sesame oil for sauteing of the choi, garlic, and onion created a great flavor with the salad. If you didn't try it you may have enough ingredients of the same to do make it this week. 

This week, we are getting a variety of veggies.  With the intention of doing something different I decided to take a risk with this curried recipe. It's not a wet Thai curry, although I pondered that, you could totally use these same veggies I selected from the bag and go there.  The picture is not of the actual recipe but gives somewhat of an idea. 

This quantity should be enough for 4 as a hearty side dish or in 2-3 as a main vegan meal.

What you'll use from your Bag:

• Sugar Snap Peas 
• New Red Potatoes
• Kale
• Garlic Scapes
• Spring Onions (optional- our farmer Jon says he doesn't know if we will get these this week)

What else you'll need:

• Vegan Butter (or butter)
• Sweet curry powder
• Hot curry powder

First, Prepare:

• Boil about 10-12 red potatoes with the skin on until tender but still maintain some firmness
• Chop 6 sprigs each of garlic scapes & spring onion (if we get them)
• Quarter cut a big handful of sugar snap peas (or leave them uncut- it's your preference)
• Chop a big handful (or more) of kale (in no particular way) 

Next:

• Drain the potatoes and cut in half (or quarter if you want a smaller size)- set aside in a serving bowl
• In a saute pan heat 4- 5 tbls. of butter until just melted
• Add the garlic and onion and saute for a couple minutes
• Stir in 1 tsp. of each sweet & hot curry powders (you can use just one type if you want)
• Add the sugar snap peas & cook until bright green- a couple minutes
• Stir in the kale, cook until wilted

Finally:

• Gently stir the vegetable curry mixture in with the potatoes in the serving bowl until well incorporated
• Garnish with shaved coconut (if you happen to have a coconut lying around-totally optional)
• Enjoy

Namaste. Until next week...