This Week’s Share
Beet, Carrot & Fennel Slaw
adapted from myrecipes.com
3 beets (about 1 pound), peeled and coarsely shredded
3 large carrots (about 3/4 pound), coarsely shredded
1 fennel bulb, coarsely shredded
1 tablespoon brown sugar
3 teaspoons sesame seeds, divided
3 tablespoons peanut or canola oil
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon minced fresh ginger
Salt, to taste
Freshly ground pepper, to taste
Toss carrots, beets and fennel in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.
Any desired combination of:
Ginger, minced (Optional)
1. Preheat oven to 400 degrees.
2. Wash desired amount of veggies and chop into evenly sized chunks about 3/4 inch across.
3. Combine ginger and veggies in a bowl. Drizzle and coat with a thin layer of olive oil. Sprinkle with salt. Place on a lightly greased baking sheet. You can also slice into 1/4 inch slices for chips, in which case you should reduce the cooking time by 10 minutes.
4. Roast 35 to 45 minutes, flipping once about halfway through cooking. The roots should be tender and easily pierced with a fork, the outsides should be browned.
Savory and Garlic White Bean Aioli
Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
This mayonnaise-free reinvention of aioli is delicious as a dip for vegetables and crackers, or as a creamy spread for sandwiches and burgers.
1 (15 oz) can navy or great northern beans, drained and rinsed
2 tablespoons lemon juice
1/4 teaspoon salt
Several pinches of freshly ground black pepper
1/4 cup olive oil
3-6 cloves garlic
2 Tablespoons savory needles
1. Finely chop the garlic and savory. The easiest way to do this is to put it into the food processor for a few seconds.
2. Combine the beans, lemon juice, salt, and pepper in a food processor or blender and puree until smooth, scraping down the sides of the mixer to get everything.
3. Preheat a small pan over low heat. Cook the garlic and savory in the olive oil for about 3 minutes. You just want to gently heat it, not brown it.
4. Add the garlic-savory oil to the mixture in the blender and puree. Taste for salt, pepper, and lemon and adjust to your liking.
5. Transfer to a container, cover, and refrigerate until ready to use.
adapted from veggieboards.com
I first tried carrot pudding on an Indian airline and have since tried to recreate the initial experience. I have since realized it is delightfully reminiscent of pumpkin pie.
2 C cleaned (washed/peeled/ends cut off) and shredded carrots (about 2-3 LARGE)
1 C. vanilla Soymilk
1/3 C. raisins
1/3 C. chopped walnuts (optional)
2 Tbsp. packed brown sugar
2 Tbsp. flour
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground [powder] ginger
1/4 tsp. allspice
1/8 tsp. nutmeg
1. Pour milk into medium sauce pot. Over low-medium heat, whisk in sugar, vanilla extract, cinnamon, ginger, allspice, and nutmeg. Combined thoroughly, and whisk in flour until smooth.
2. Add raisins and nuts (if using) and stir gently to incorporate.
3. Add shredded carrot; stir to mix everything together.
4. Stir frequently over low heat, watching carefully so milk does not scorch.
5. Gently simmer for 30 minutes, or until liquid has mainly reduced (if not absorbed altogether), and carrots are soft.
6. Serve hot or cold.
Sisters Of The Road Cafe
This season all of our vegetable donations are going to Sister Of The Road Cafe. The Cafe supports community driven solutions to the calamities of homelessness and poverty, in an atmosphere of gentle personalism and nonviolence since 1979. They serve low cost, hot, nutritious meals that can be purchased in a variety of ways, including with cash, food stamps, or in exchange for work.
Save The Date
Join us Saturday August, 16 for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event even just for lunch!
-10-12:30 spuds harvest
-12:30-1pm farm tour
-1pm-2pm potluck lunch