Tempe CSA Recipes Wks 5 and 6 /12

Hello! Here is your recipe newsletter with a few more fun recipes. The past two week’s CSA shares included: May 5: Carrots, Parsnips, Lettuce – Lola Rosa, Oranges- Valencia, Red Potato, Green Onions, Artichokes, Parsley May 12: Carrots, Red Potato, Golden Yukon Potato, Oranges, Onions, Endive, Artichokes, Dry Garlic Several varieties of citrus have appeared this spring at our CSA. Worldwide there are around 600 varieties of oranges grown. Two of them, the Valencia and the Navel are the two main varieties of oranges grown commercially in the U.S. Ever wonder about the history of the Valencia variety? “This type was first created by William Wilfskill, a Californian agronomist, naming it after the Spanish city of Valencia. A late season variety, this fruit is sweet, juicy and has a golden hue to its flesh. They come in medium to large sizes and have thin skin. In the warmer months, the skin is tinged with shades of green, a natural process called regreening.” [www.Buzzle.com] Here are a few tips to know about Valencias : Fresh Valencia juice may be squeezed and refrigerated overnight. If tightly covered and immediately chilled, no loss of flavor or Vitamin C will occur Fresh juice packs nutritional power and great taste into all kinds of fruit smoothies. Start with 1/2 cup of juice and 1/2 cup of diced orange in a blender. Add a peeled banana, some frozen berries and 1/2 cup of yogurt. Your body will thank you! Say “Valencia!” Valencias especially good to eat when cut into “smiles.” Cut fruit in half crosswise; then cut 3 or 4 wedges from each half. Peeling Valencias is easy: trim a thin slice from each end of the fruit, then set orange on one end. Cut away strips of peel from top to bottom, until the entire peel is removed. This week’s recipes are for: Artichoke Pancakes with Goat Cheese Mascarpone Mashed Potatoes Moroccan Carrot Spread with Pita Creamy Vegan Carrot Ginger Soup Buon appetito! –Michelle Artichoke Pancakes with Goat Cheese Source: http://www.101cookbooks.com Ingredients 3 fresh, frozen, or canned artichoke hearts 2 lemons, cut in half 3 large eggs 1/4 cup water 1/3 cup all purpose flour 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 large egg whites 1 tablespoon olive oil 3 tablespoons crumbled goat cheese 1 tablespoon sour cream Method Fill a large bowl with ice water. If using fresh artichokes, prepare as follows: – To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot, add the juice and the lemon halves to the pot, and bring to a boil over high heat. Reduce the heat to a medium and cook until the artichokes are tender, about 25 minutes. Use the tines of a fork to check for tenderness. Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and the fuzzy chokes. Trim off the edges of the bottoms. Preheat the oven to 350 degrees. Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste. Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture. Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an ovenproof plate. Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes. Mascarpone Mashed Potatoes Source: adapted from http://weelicious.com/ Ingredients · 1½ pound potatoes, peeled and cut into 1 inch pieces · 1/2 Cup Mascarpone Cheese · 2/3 Cup Milk · 2 Tbsp Butter · 2 1/2 Tsp Salt Method 1. Place potatoes plus 2 tsp. of salt in a large pot and cover with cold water. Bring the water and potatoes to a boil. 2. Reduce to medium heat and continue to boil for approximately 15-17 minutes or until potatoes are fork tender. 3. Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted. 4. Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth. Then add the warm butter/milk mixture, mascarpone and 1/2 tsp salt and stir to combine. Moroccan Carrot Spread with Pita Source: my friend Jessie shared this with me, I am fairly cure she got it from The Passionate Vegetarian Ingredients · 1 lb. carrots cut into 1-inch chunks · 3 Tbsp. extra-virgin olive oil · 3 Tbsp. red wine vinegar · 2 cloves garlic, minced, or 1 tsp. prepared minced garlic · 2 tsp. ground cumin · 1 tsp. sweet Hungarian paprika · ½ tsp. grated fresh ginger · Snipped fresh flat-leaf parsley · 6- or 7- inch plain pita bread rounds Method Steam carrots over boiling water until very tender, 14 to 16 min. Drain well & let cool. Place carrots in a food processor bowl or blender container. Cover & process (or blend) until smooth. Add all remaining ingredients except parsley & pita; cover & process until smooth and creamy. Adjust seasoning to taste. Cool to room temperature. Garnish with parley and serve with pita rounds cut into wedges for dipping. Store, covered, in the refrigerator for up to 3 days. Makes about 1 ¾ cups spread. Creamy Vegan Carrot Ginger Soup Source: http://everybodylikessandwiches.com/ Ingredients 1 T soy butter (like Smart Balance soy-free spread) 1 small onion, diced 1 inch chunk of ginger, peeled & diced 4 carrots, chopped 1 vegetable vegan stock cube 1/2 t herbs du Provence 1/4 t black pepper 1 orange, zested & juiced 1/3 c almond milk Method In a medium sized pot, heat margarine until melted and add in the onion and ginger. When it starts to smell good (but before it turns brown), add in the carrots and let them sweat a bit. Cover with enough water so that the carrots are just covered, add in the stock cube, and sprinkle in the herbs and a good grind of black pepper. Put the lid on and let simmer until the carrots are soft. Add in the orange zest and puree with an immersion blender. Pour in the orange juice and give it a good stir. Mix in the almond milk and let it heat for a minute or two and serve.