Rio Gozo Farm

The Haul

2012-01-31T08:55:00.000-08:00

Week 8 of Winter Season

January 31st- February 3rd

Roots

Hakarai Turnips, Red Beets

Shoots

Arugula, Cabbage, Carrots, Celery, Cilantro, Green Onions, Lacinato Kale, Romaine Lettuce, Spinach

Flowers and Fruits

Broccoli

Coming Soon

Dandelion Greens, Collards, Kale

*contents in the box may vary in the week

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Kale and Butternut Squash Pot Pie

2012-01-24T19:31:00.000-08:00

For the filling:

3 Tbsp olive oil

3 leeks, quartered lengthwise, thinly sliced crosswise

4 garlic cloves, minced

1 lb butternut squash, peeled and cut in to 1/2 inch cubes

1 can Cannellini beans, drained

1 bunch Lacinato kale, chopped

3 cups stock (veggie or chicken)

1 rosemary sprig

3/4 cup finely grated Parmesan cheese

Coarse salt and freshly ground pepper

For the topping

2 cups flour

2 tsp baking powder

Coarse Salt

1 stick cold unsalted butter, cut into small pieces

1 cup finely grated Parmesan cheese

1/1/3 cups heavy cream, plus more for brushing

Directions:

1 Make the filling: Heat oil in a large cassoulet over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, beans, kale, stock, rosemary. Bring to a gentle simmer. Cook covered until vegetabes are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.

2. Preheat oven to 375. Make the topping: Whisk together flour, baking powder, and 1 tsp salt in a medium bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).

3. Transfer filling to an 11 by 13 inch (10 cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, cover with foil.

The Haul

2012-01-24T10:58:00.000-08:00

Week 7 of Winter Season

January 24th- 27th

Roots

Turnips

Shoots

Arugula, Bok Choi, Pak Choi, Celery, Rainbow Chard, Romaine Lettuce, Spinach, Thyme and Oregano

Flowers and Fruits

Broccoli, Butternut Squash

Coming Soon

Green Onions, Dandelion Greens, Collards, Kale

*contents in the box may vary in the week

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2012-01-17T11:35:00.000-08:00

Week 6 of Winter Season

January 17th- 20th

Roots

Turnips

Shoots

Arugula, Bok Choi, Bunching Onions, Cabbage, Cilantro, Lacinato Kale, Parsley, Spinach

Flowers and Fruits

Broccoli, Kishu Tangerines

Coming Soon

*contents in the box may vary in the week

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Southeast Asian Grapefruit Salad

2012-01-16T13:24:00.000-08:00

1/4 cup lime juice

2 Tbsp Thai or Vietnamese fish sauce

2 Tbsp chopped cilantro

2 Tbsp chopped mint leaves

1 Tbsp minced fresh ginger

2 1/2 cups grapefruit segments (plus their juice

1 tsp cayenne (or sambal badjak* spice)

2 cups lightly packed Pak Choi or Bok Choy

1. Combine lime juice, fish sauce, cilantro, mint, and ginger in a large bowl.

2. Segment the grapefruit. Use a serrated knife to cut and peel the outer membrane from grapefruit. Cut between inner membranes to release segments.

3. Spoon grapefruit segments into a wide, shallow serving bowl using a slotted spoon, Pour 1/4 cup grapefruit juice into bowl and save remaining grapferuit juice for another use.

4. Add choy and gently toss.

DIY Stir Fry Asian Greens More Ways

2012-01-16T08:04:00.000-08:00

The following Bok Choi inspiration is based on recipes from Sunset Magazine

Asian Greens Salad

Chop bok choy into bite-size pieces. Dress with vegetable oil, soy sauce, seasoned rice vinegar, red chile flakes, and sliced green onion.

Asian Greens Grilled

Toss halved bok choy in olive oil. Grill until softened. Drizzle with spicy peanut sauce and sprinkle with roasted peanuts.

Asian Greens Stir Fry

Same as above but chopped with other veggies from the share and stir fried in a wok.

The Haul

2012-01-10T10:52:00.001-08:00

Week 5 of Winter Season

January 10th- 13th

Roots

Beets, Nelson Carrots, Turnips

Shoots

Arugula, Bok Choi, Purple Cabbage, Lacinato Kale, Parsley, Spinach

Flowers and Fruits

Broccoli

Coming Soon

Butternut Squash

*contents in the box may vary in the week

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Maple Glazed Turnips

2012-01-10T09:40:00.000-08:00

Maple-Glazed Turnips

By VCEats

The reappearance of turnips in my Rio Gozo Farm CSA bag = my inspiration for making this side dish from the Culinary Institute of America cookbook "Vegetables." The recipe calls for "pan steaming," which the CIA folks describe as an excellent technique for cooking veggies in a small amount of flavorful liquid in a covered pan. "A quick cooking time ... helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce," they say.

2 lb purple-top turnips

2 tbsp unsalted butter

3 tbsp maple syrup (I substituted Fuji syrup purchased from the Ha's apple booth at the farmers market)

1/4 tsp ground cinnamon

1 pinch freshly grated nutmeg

Salt and pepper as needed

Water as needed

1 tbsp chopped flat-leaf parsley

2 tsp fresh lemon juice

1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

Farmhouse Culture's Classic Kraut with Caraway

2012-01-09T19:49:00.000-08:00

Homemade kraut is the best way to keep a cabbage around. It takes 30 minutes to prepare but 3 weeks to make. This recipe comes from a kraut lovin' company from Santa Cruz, Farm House Culture. I found them first at the Ferry Terminal Farmer's market in San Francisco and then recently featured in Sunset Magazine.

1 head green cabbage (3 lbs), shredded, 3 whole small leaves reserved

1 Tbsp caraway seeds

Coarse sea salt

1. Combine cabbage, caraway seeds, and 1 tbsp salt in a large bowl. Let stand for 20 minutes. Massage to release liquid from cabbage (forming a brine), about 5 minutes.

2. Pack cabbage mixture into 3 pint-size canning jars, making sure brine covers cabbage by at least 1 inch and leaving 1 to 2 inches of space at the top. Fold and push 1 reserved leaf into each, filling the top space(leaves do not need to be fully submerged).

3. Close jars tightly, and transfer to a glass baking dish or a nonreactive container with 2-inch-high sides. Let stand in a cool, dark place (64-70 degrees) for 5 days.

4. Slowly open and quickly close jars to gently release built-up pressure, being careful not to let the liquid bubble out. Let stand for 5 more days. Taste to determine if kraut is sour enough. Let stand until kraut is to your liking (we like a 21-day ferment), continuing to open jars every few days to release pressure.

*kraut can be refrigerated submerged in brine for up to 6 months.

The Haul

2012-01-03T19:54:00.000-08:00

Week 4 of Winter Season

January 3rd- 6th

Roots

Beets, Nelson Carrots, Turnips

Shoots

Arugula, Bok Choi, Green Cabbage, Cilantro, Spinach

Flowers and Fruits

Broccoli, Butternut or Amber cup Squash

Coming Soon

Kale, Parsley

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

DIY Asian Greens

2012-01-03T12:49:00.000-08:00

Bok Choy is a versatile green- use large leaves in soups, small ones in stir-fries and salads. It tends to wilt quickly so keep it on the counter in a bowl of water or refrigerate it unwashed in an open plastic bag in the vegetable drawer for up to 3 days (just enough time till the next CSA share when you'll be ready for more)

Noodle Bowl with Choy

(Based on a recipe from Sunset magazine)

1 pkg. fresh udon or other Asian noodles

2Tbsp soy sauce

1 Tbsp toasted sesame oil

1 Cup vegetable broth

1 pkg firm tofu (or 14 oz prepared meat)

2 Tbsp vegetable oil, divided

1 Tbsp minced fresh ginger

1 Tbsp minced fresh garlic

2 bok choy, leaves separated

4 green onions, trimmed and sliced

1 Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

2. Cut tofu (or meat) length wise into long pieces. Heat 1 Tbsp vegetable oil in a large frying pan over high heat. Brown tofu, 4 minutes, brown on other side. Set on noodles.

3. Add remaining 1 tbsp vegetable oil to same pan over medium-hight heat. Cook ginger and garlic until fragrant, 30 secs. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot. Spoon mixture over noodles and sprinkle with onions.

Farro Salad with Arugula, Fig and Goat Cheese

2011-12-23T13:55:00.000-08:00

Emmer Wheat is an old world grain. It was one of the first crops domesticated in the near east and is commonly known as Farro in Italy. Now it is grown in the mountainous regions of Europe. I first came across it in a small mountain town in Washington where it is grown by Bluebird Grain Farms. You can find USA grown farro by clicking on the link.

Here is a recipe I used to make often when I worked as a cook in Washington and grew my own garden.

Ingredients:

1 cup Farro wheat

2 Tbsp olive oil

3 Tbsp Meyer lemon juice

2 Tbsp Meyer lemon zest

1/2 tsp pepper

1 bunch chopped arugula

1/2 cup parsley leaves

1/2 cup crumbled goat chevre or sheep's milk feta

2/3 cup sliced dried figs

Bring 4 cups salted water to a boil and stir in Farro wheat. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and let cool.

Whisk oil, lemon juice and zest, pepper, arugula and parsley together in a medium bowl. Stir in Farro and delicately combine cheese and figs with minimal stirring.

Refrigerate and serve cool.

Shop Bluebird Grain Farms

The Haul

2011-12-14T09:14:00.000-08:00

Week 3 of Winter Season

December 13th- 16th

Roots

Beets, Nantes Carrots

Shoots

Arugula, Bok Choi, Cilantro, Fennel, Pak Choi, Parsley, Spinach

Flowers and Fruits

none at this time

Coming Soon

Butternut Squash, Broccoli

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Roasted Winter Roots

2011-12-07T10:38:00.001-08:00

Ingredients:

- 8 Tbs. (1 stick) unsalted butter, melted
- Winter squash or yams, scrubbed,
peeled and cut into rounds 1/2 inch thick
- 4 large carrots, peeled and thickly sliced on the diagonal or 8-12 smaller carrots left whole
- 4 large turnips, peeled and cut into rounds 1/2 inch thick
- 2-4 beets, cubed
- 3 Tbs. wildflower honey
- Salt and freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
- 1/2 cup golden raisins

Directions: Time: 1 hour 15 minutes

1. Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.
2. Roast the beets in a separate baking dish to prevent discoloring the other vegetables. Arrange the squash or yams, carrots and turnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.
3. Roast the vegetables, turning twice (or as often as needed so as not to burn the top), until tender, about 1 hour.
4. Using 2 large spoons, gently transfer the vegetables to a warmed platter combining the beets carefully and minimally. Serve hot.

Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.

Lacinato Kale and Roasted Butternut Squash Minestra

2011-12-07T09:43:00.000-08:00

This makes a light soup of winter vegetables. In this recipe nothing is soggy, it's a perfect combination of brothy body with golden roasted veggies and a little Parmesan cheese. Enjoy with fresh Three Grain Bread from Rio Gozo Farm CSA bread share.

Ingredients:

1/4 cup olive oil

1 large onion, finely chopped

1 butternut squash, peeled and cut in 1/2 inch cubes

2 garlic cloves

1 tsp finely chopped rosemary

1 bunch Lacinato kale

4 cups veggie stock

Salt and freshly ground pepper

1 lemon or grapefruit for zest

1 can drained Cannellini beans or precooked pasta shells

Shaved Parmigiano- Reggiano cheese

Preheat the oven 400.

Roast the peeled, cubed butternut squash in 4 tbsp olive oil, salt and some of the rosemary until golden brown.

Meanwhile, remove the ribs of the Lacinato Kale and toss in olive oil, zest and salt. Roast the kale on a baking sheet till semi-crispy. Stir and check frequently.

In a large pot, saute onion, rosemary and garlic till translucent. Add the vegetable stock and bring to a boil. Lower heat and add roasted squash and beans. You may want to add water and salt and pepper to taste. Let simmer a few more minutes.

Before serving add roasted kale, top with shaved Parmigiano-Reggiano.

The Haul

2011-12-06T16:54:00.000-08:00

Week 2 of Winter Season

December 6th- 9th

Roots

Beets, Nantes Carrots, Hakarai Turnips

Shoots

Arugula, Fennel, Lacinato Kale, Mixed Lettuce, Parsley, Spinach

Flowers and Fruits

Butternut Squash, Grapefruit, Valencia Oranges, Statice Flowers

Coming Soon

Butternut Squash, Broccoli

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

A Winter Cabbage Salad

2011-12-05T11:18:00.000-08:00

1. Whisk together in a bowl.

3 cups plain yogurt

1/2 milk

1 small garlic clove, minced

1 tsp cayenne pepper

1/2 cup thinly sliced chives

2 Tbsp chopped cilantro

1 Tbsp Chopped mint

1/4 cup fresh lime juice

2. Season with salt and ground pepper.

3. Toss 1 avocado, thinly sliced in 1 tbsp of lime juice.

4. Spread 8 cups shredded green cabbage in a shallow serving bowl.

5. Top with:

8 radishes, halved and thinly sliced

2 cups finely julienned peeled jicama (may substitute carrots)

3 scallions, thinly sliced

1 cup thinly sliced celery (may substitute fennel)

6. Spread Yogurt dressing on top and cover for at least 4 hours or overnight.

7. Just before serving sprinkle:

4 ounces crumbled Cotija cheese (may substitute feta)

1/4 cup toasted pumpkin seeds.

The Haul

2011-11-29T10:44:00.000-08:00

Week 1 of Winter Season

November 29th-December 2nd

Roots

Nantes Carrots, Radish

Shoots

Arugula, Bok Choi, Cabbage, Chard, Cilantro, Red Leaf Lettuce

Flowers and Fruits

Grapefruit, Valencia Oranges

Coming Soon

Butternut Squash, Broccoli

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Thanksgiving Feast

2011-11-22T12:54:00.000-08:00

Maple Roasted Winter Squash with Kale and Blue Cheese

3 cups peeled and cubed squash

5 Tbsp olive oil

2 Tbsp maple syrup

Pinch of Cayenne

Blue Cheese

salt

Directions:

Preheat oven to 400

Drizzle oil the cookie sheets

Peel and cube the winter squash (1 inch squares)

De-rib and cut kale into bite size pieces

Put the squash on one cookie sheet, drizzle with maple syrup, sprinkle with salt and a pinch of cayenne. Bake until golden brown, 30-40 minutes

Spread the kale on the other remaining cookie sheet, sprinkle with salt, bake for 10 minutes until roasted but not crunchy

Combine in a bowl and add crumbled blue cheese. Serve warm or cold.

Here are more of our favorite Thanksgiving ideas from CSA members in 2011.

Brussel Sprouts with Bacon & Thyme

Ingredients:

- 2 lb. brussels sprouts

- 5 oz. bacon, diced

- 4 shallots, ﬁnely chopped

- 2 tsp. ﬁnely chopped fresh thyme

- 1 1/4 to 1 1/3 cups chicken or turkey stock

- 2 Tbs. unsalted butter

- 3 Tbs. olive oil

- 3 tsp. salt

- 5 oz. bacon, free of nitrates and preservatives

Preparation:

1. Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.  

2. Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.   Although I leave a little.

3. Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

4.   Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate.

5. Transfer to a warmed serving bowl and serve immediately.

Yield: Serves 8 to 10.

Time: About an hour

Sauteed Winter Greens

Ingredients:

- Any winter greens you have - Collards, Kale, Escarole, etc.. .Any, or preferably all.

- Garlic, minced

- 1 large lemon

- good salt and pepper

- 4 to 8 tablespoons of olive oil

Preparation:

1. Wash and separate the greens from their stems. Break into the size you like to eat and place in a bowl. Add 1/2 the oil on top for about 15 minutes.

2. When you are about ready to serve dinner, heat the remaining oil on med. high to high in a good saute or cast iron pan. Add the garlic and flash sear for under a minute (don't let the garlic brown).

3. Begin to add the greens by their thickness Collards first, because they are the heartiest, then the kale, then the rest. Saute each batch for just a bit. You want to wilt them slightly.

4. When you are almost done, add squeeze of lemon (optional) [ginger and a touch of soy is nice too], salt and pepper and cook for about 30 more seconds. Don't over cook, remember they greens will continue to cook once the heat is off. Transfer to a serving dish and serve immediately.

Yield: approximately 2 per head of greens

Time: 15 minutes

Roasted Winter Root Vegetables

Ingredients:

- 8 Tbs. (1 stick) unsalted butter, melted
- 2 large sweet potatoes or yams, scrubbed,
peeled and cut into rounds 1/2 inch thick
- 4 large carrots, peeled and thickly sliced on the diagonal or 8-12 smaller carrots left whole
- 4 large parsnips, peeled and cut into rounds 1/2 inch thick
- 3 Tbs. wildflower honey
- Salt and freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
- 1/2 cup golden raisins
(I sometimes add squash such as butternut, peeled and cubed)

Directions:

1. Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

2. Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.

3. Roast the vegetables, turning twice (or as often as needed so as not to burn the top), until tender, about 1 hour.

4. Using 2 large spoons, gently transfer the vegetables to a warmed platter. Serve hot.

Yield: 8+

Time: 1 hour 15 minutes

Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.

Apple Pie with Thyme and Wild Honey

Ingredients:

- 3 Golden Delicious, Gala or Fuji apples (or a combination), peeled and cored (about 1¼ pounds)
- 3 to 4 Granny Smith apples, peeled and cored (about 1½ pounds)
- ½ cup wild honey
- 12 thyme branches
- ¼ cup unsalted butter (½ stick), cut into small pieces
- 2 tablespoons instant tapioca
- 1/3 cup brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Flour, for dusting
- Dough for 2 9-inch pie crusts
Directions:
1. Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
2. In a large skillet over medium-high heat, bring ¼ cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches, preferably tied up. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 8 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
3. Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
4. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Or you can use cookie cutters to make a decorative lattice. I use butterflies.
5. Place pie on a foil-lined, rimmed baking sheet.Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

Yield: One 9-inch pie, 8 servings.

......................................................................................

Daryl Peveto

L U C E O I M A G E S

West Coast / California

+1 267 882 8378

darylpeveto@luceoimages.com

The Haul

2011-11-22T12:44:00.001-08:00

Week 12 of Fall Season

November 22nd-25th

Roots

Red Beets, Nantes Carrots

Shoots

Arugula, Dill, Fennel, Kale, Radicchio, Romaine Lettuce, Butter and Red Leaf Lettuce

Flowers and Fruits

Herbs of Provence, Honey Cup Squash (good for pies), Grapefruit, Valencia Oranges

Coming Soon

Cabbage, Butternut Squash, Herbs of Provence, Radicchio

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Escarole

2011-11-15T23:29:00.000-08:00

Escarole is an old world food of the chicory family, like Belgian Endive, frisée, and radicchio. The sought after bitterness of the chicories is paired well with balsamic vinegar, dried or seasonal fruits, and soft cheeses. Their sturdy texture makes them brilliant for grilling and braising. Cooking chicories intensifies the sweetness but before you grill it you might parboil in salted water for less than a minute. Keep in mind when you plan your weekly menu from the CSA that the sooner you eat it after harvest the less bitter.

Here are a few of our favorite ways to enjoy Escarole.

Wilted Escarole

Wash and trim the escarole. Sauté in olive oil, covered, until wilted and bright green, about 2 to 3 minutes. Season with salt and pepper, add a splash of vinegar or lemon, and serve.

Another preparation of the same dish is made in the oven with olive oil and lemon juice.

Escarole Caesar Salad

Use the lighter leaves from the escarole and tear into bite size pieces. Rinse and spin. Place them in a large serving bowl and make the dressing and the croutons.

For the homemade croutons:

1/2 loaf of crusty bread

2 Tbsp butter

1 tsp minced garlic

Salt and freshly ground pepper

Preheat the oven to 375. Cut the bread into bite size cubes. Melt the butter in a large pan over medium head; add the garlic and sauté. Add the bread and toss to coat. Spread the bread on a baking sheet, sprinkle with salt and pepper, and bake stirring once until golden brown, 10 minutes. Cool before tossing in the salad.

For the dressing:

1 egg yolk

1/2 tsp chopped garlic

1 anchovy

1/2 tsp Worcestershire sauce

1/2 tsp Dijon mustard

1 tbsp lemon juice

1/2 cup olive oil

Salt and freshly ground black pepper

Combine the egg yolk, garlic, anchovy, Worcestershire sauce, mustard, and lemon juice in a blender. Add the oil slowly. Season with salt and pepper to taste.

Toss well, add the croutons, and garnish with shaved parmesan.

Roasted Beets with Escarole

2011-11-15T13:34:00.000-08:00

Roasted Beet Salad with Bitter Greens and Crispy Spring Onions

(adapted from Serving Up the Harvest, by Andrea Chesman)

Serves 4

Ingredients:

1 or 2 bunches of beets, tops and roots trimmed

1 or 2 heads of escarole (you may substitute other chicories or arugula)

1/2 cup Mustard Créme Fraiche

1/2 cup Crispy fried Spring Onions

Preheat oven to 400.

Wash the beets, place them whole and un-peeled into a covered baking dish or sealed in foil. Roast for 50 - 60 minutes, until the largest beet is easily pierced with a fork. Remove from the oven and let cool completely. When they are cool enough to handle, peel and slice.

Mustard Créme Fraiche

(makes 1 cup)

Combine:

1 cup Créme fraiche ( you can substitute sour creme if you prefer)

1 tbsp prepared horseradish

1 tbsp Dijon mustard

Salt and freshly ground pepper

Milk for thinning, if needed

Crispy Fried Spring Onions

Heat 2 inches of oil in a medium saucepan over medium high heat. Slice the onions into thin rings. Add about one quarter of the onions and fry, stir occasionally until browned. Remove them from the oil using a slotted spoon and transfer them to a paper towel. Repeat until all the onions are fried. Season generously with salt.

Making the salad.

Make a bed of the greens on a large platter (optional if you prefer to slightly cook the greens first). Top with the roasted beets. Drizzle on the dressing and garnish with the crispy spring onions.

Enjoy.

The Haul

2011-11-15T11:23:00.001-08:00

Week 11 of Fall Season

November 15th-18th

Roots

Red Beets

Shoots

Arugula, Cilantro, Escarole, Pak Choi, Romaine Lettuce, Red Butter Leaf Lettuce

Flowers and Fruits

Kabocha Squash, Hachiya Persimmon (eat fully ripe and jelly like)

Coming Soon

Cabbage, Butternut Squash, Herbs of Provence, Radicchio

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Curried Beet and Pumpkin

2011-11-11T12:00:00.000-08:00

We are getting pretty much everything we need to make this in our shares right now. The only trick is to get your hands on the spices - once you do this, you can easily make this dish over and over again. The recipe is from Nimita Dhirajlal.

Ingredients

¼ teaspoon of coconut oil
¼ teaspoon of vegetable oil
½ teaspoon of ghee
½ teaspoon of asofeteida (hing)
1 teaspoon of panch puran (Indian Five Spice)
1 medium sized seasonal pumpkin
2 bunches of beets
2 teaspoons of turmeric
2 teaspoons dhana jeera (coriander/cumin powder)
2 teaspoons of cayenne
salt to taste
1 teaspoon of garam masala
cilantro for garnish

Method

• Cube the pumpkins into 2 inch pieces (leave skins on) Remove seeds.
• Wash the beets thoroughly and cube these into 2 inch pieces
• In a medium sized pot, heat the oils and the ghee
• Add hing and panach puran
• When seeds start popping, add the beets and the squash (toss to coat)
• Add ¼ cup of water and cook at very low heat
• When beets and pumpkin are cooked ¾ of the way, add salt and spices.
• Add very little water if vegetable start to stock to the pot.
• Cook until vegetable are well done (not mushy)
• Garish with chopped cilantro

The Haul

2011-11-08T10:21:00.001-08:00

Week 10 of Fall Season

November 8-11th

Roots

Carrots, Turnips*

Shoots

Arugula, Fennel, Cilantro, Rainbow Chard, Romaine Lettuce, Red, Green, or Butter Leaf Lettuce

Flowers and Fruits

Delicata Squash, Eggplant*, Hachiya Persimmon*

Coming Soon

Cabbage, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-11-04T10:23:00.001-07:00

Week 9 Fall Season

November 1st-4th

Roots

Beets

Shoots

Arugula, Bok Choi, Dill, Frisee, Parsley, Kale, Romaine Lettuce, Butter Lettuce

Flowers and Fruits

Butternut Squash, Bell Peppers, Eggplant, Fresh Flowers*

Coming Soon

Cabbage, Carrots, Turnips, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Rio Gozo Farm is California Country

2011-10-25T18:21:00.000-07:00

A groovy little article we dug up about Rio Gozo Farm Ventura CSA. Great Recipes below.

California Country

Farmer and chef team up to produce a farm-fresh meal.

Nestled into the hills of the quiet little town of Ojai is where you'll find the Rio Gozo Farm. "Rio," which means "river" in Spanish, and "gozo," which means "joy," is run by former chef and now full-time farmer John Fonteyn. And if you watch him work long enough, you'll realize just how much "gozo" is actually flowing around these parts.

"I just love being around food," John said. "I felt that because food was a relationship I was going to have for my whole life and one that I check in with three times a day, it would be good to explore it deeper."

John gets to explore his love for food every day now across three and a half acres of various row crops at the farm. He picks and packs the produce from sunrise to sunset and has built a connection not only to food, but his local community. He operates a thriving community-supported agriculture business, delivering his harvest to homes and offices throughout Ventura County. In addition, he's struck up relationships with local chefs like Tim Kilcoyne of the SideCar Restaurant in downtown Ventura, offering them produce they may not find elsewhere and also offering them advice—from a chef's viewpoint.

John's biggest belief is that food connects people, so he jumped at the opportunity to connect with his community when Tim suggested having a "farmer dinner" at the SideCar. All of the food for the dinner comes from local farms, within 100 miles of the restaurant, and the community gets to meet the people growing their food.

"It's a way to introduce folks to their local farmers and a way to get the farmers out from behind the tents at farmers markets and in front of the public so they can shake hands," said Tim. "People really want to know where their food comes from and this is just another avenue for that."

So as the seasons change at Rio Gozo Farm, one thing remains constant: John's love of produce and people. And that's a connection that won't be broken soon—for him and he hopes for others, too!

For more information about the Rio Gozo Farm, visit John's blog atriogozofarm.blogspot.com.

For more information about the SideCar Restaurant, visitwww.thesidecarrestaurant.com.

Recipes by Tim Kilcoyne

The Haul

2011-10-25T10:37:00.001-07:00

Week 8 Fall Season

October 25th - 28th

Roots

Carrots

Shoots

Arugula, Bok Choi, Cilantro, Basil, Frisee, Parsley, Rainbow Chard, Romaine Lettuce, Red Butter Lettuce

Flowers and Fruits

Pumpkin, Sweet Bell Peppers, Flowers

Coming Soon

Beets, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Chocolate Beet Cake

2011-10-23T08:45:00.000-07:00

The Beet

Here's an old recipe we're bringing back to the blog from Farmer John's Angelic Organics Cookbook:

Chocolate Beet Cake

serves 12

ingredients:

oil and flour for preparing the pan

4 ounces unsweetened chocolate

1 cup vegetable oil

3 eggs

1 3/4 cups sugar

2 cups pureed cooked beets

1 tbsp vanilla extract

1 1/2 cup whole wheat pastry flour

2 tsp baking soda

1/4 tsp salt

(I like to add a little chili powder for a special flair)

1. Preheat the oven to 375 and prepare the pans with oil and flour (I like to use muffin tins)

2. Melt the chocolate and 1/2 cup of oil in a double broiler, set aside to cool

3. Combine the eggs and sugar in a large bowl and beet in the remaining 3/4 cup of oil, chocolate mixture, pureed beets, and vanilla.

4. Sift both flours into a large bowl. Add the baking soda and salt. Stir the dry ingredients slowly into the wet ingredients until the flour is just mixed. Pour batter into the prepared pan.

5. Bake until a toothpick inserted comes out clean, about 45 minutes (less for muffins). Remove the pan from heat and set to cool.

Enjoy.

The Haul

2011-10-21T10:52:00.000-07:00

October 21

Roots

Red Beets, Japanese Hakurei Turnips

Shoots

Arugula, Bok Choi, Chives, Cilantro, Dill, Kale, Romaine Lettuce, Red Butter Lettuce

Flowers and Fruits

Kabocha Squash or Pumpkin*, Sweet Bell Peppers, Zinnia Flowers

Coming Soon

Carrots, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-10-18T11:17:00.000-07:00

October 18th- October 21st

Roots

Red Beets, Japanese Hakurei Turnips

Shoots

Arugula, Bok Choi, Chives, Cilantro, Dill, Kale, Butter Lettuce

Flowers and Fruits

Winter Squash (Butternut), Jalapeños, Sweet Peppers, Zinnia Flowers

Coming Soon

Beets, Carrots, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Dill Dressing

2011-10-18T10:47:00.000-07:00

(courtesy of Pun Pun Farm's kitchen staff!)

Ingredients-
+/- 1 cup chopped ginger (a tsp. or two of ground ginger works too,depending on your taste or what you have available)
1/2 cup crushed garlic (15-20 peeled cloves)
1 large handful fresh dill, torn
2 handfuls fresh sweet basil
3 Tbsp vinegar (apple cider or rice varieties are nice)
5 Tbsp soy sauce (Braggs also works as a gluten-free sub)
Salt to taste
5(ish) Tbsp sugar (agave is a nice sub)
2 Tbsp sesame oil
juice of 3 limes (can sub w/lemon juice)

Toss all ingredients into a blender & add water to make the mixture to your desired consistency. I've made this recipe with huge variations lately (i.e. no basil, no sugar, no vinegar) and it hardly seems like you can go wrong with these ingredients - the amounts are all pretty subjective, I just add ingredients to taste.

Asian Greens

2011-10-11T16:36:00.000-07:00

This is a recipe for Komatsuna, but it would be equally good with other asian greens such as your bok choi.

(From Cupcake Punk blog.)

Komatsuna Greens in Ginger Almond Miso Sauce

1 bunch Komatsuna Greens, stems and leaves separated
1 onion, diced
3 cloves garlic, diced
1 lb firm tofu
2 tablespoons soy sauce/Bragg’s Amino Acids
1 tablespoon miso
1 teaspoon rice vinegar
2 tablespoons sliced almonds
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1 cup cooked red quinoa (or rice or other grain)

Dry fry the tofu. I divide to tofu into 2 batches to do this. After it is crisped the way you prefer it, set it aside on a plate to add to the stir-fry later.

Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves.

Heat up a wok (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.

Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook for another 5 minutes.

While the komatsunas are cooking, combine the soy sauce, miso, ginger, and vinegar until smooth and set it aside.

When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.

The Haul

2011-10-11T10:59:00.000-07:00

October 11th- October 14th

Roots

Japanese Hakurei Turnips

Shoots

Arugula, Cilantro, Komatsuna (Japanese Mustard Spinach), Chard, Romaine Lettuce

Flowers and Fruits

Cantaloupe or watermelon*,Winter Squash (Acorn and Amber Cup), Jalapeños, Sweet Peppers, Oregano and Thyme bouquets, Statice Flowers

Coming Soon

Beets, Carrots, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Fire Roasted Indian Summer

2011-10-05T20:46:00.000-07:00

Check the forecast; it's about to get hot around here and pepper season is in full tilt. Last chance for barbecue (unless you're the year round grilling type)- these peppers are fantastic basted with your favorite dressing and blasted with direct heat from an open fire.

While the peppers are ripe for the picking and the sky remains blue you will be seeing plenty of heirloom varieties of sweet red peppers in the CSA.

The following is a link from Hank Shaw's website Hunter Angler Gardener Cook (a blog I follow and you can find more about it at the bottom of our page or by clicking Here). Shaw also wrote a book recently called Hunt Gather Cook, Finding the Forgotten Feast.

Chilindrón: Sweet Pepper Stew

Photo by Holly A. Heyser

Soup Day, Butternut Squash and Pears

2011-10-05T10:33:00.000-07:00

The winter squash has been harvested and safely stored just in time for the first Big Rain Day of the season. The fields are too muddy to muck around in; but it is a perfect day for being cozy inside and making soup.

There's butternut squash in Rio Gozo Farm's CSA box this week so if you don't already have your own favorite butternut squash soup recipe, try mine from Anna Thomas' cookbook, The New Vegetarian Epicure. I've had this cookbook as my number one go to source of dinner inspiration for 10 years. It is still my favorite; however, I haven't read her newest book, Love Soup, (James Beard award winner).

Here's another option for soup this week, click on the link to watch a video with Anna Thomas making a recipe from Love Soup.

Winter Squash and Turnips.

Hooray! yet another idea for using those turnips.

Butternut Squash and Pear Soup

(serves 6-8)

Ingredients:

1lb. butternut squash

1 large yam

2 cups vegetable broth

1 1/2 cup water

1 stick cinnamon

3/4 tsp. salt

2 Tbsp butter

2 medium onions, sliced

3 large Anjou or Bartlett pears

1/3 cup half and half

white pepper to taste

cilantro for garnish

Peal, seed, and dice the squash and yam. Put them both in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes. Discard the cinnamon stick.

Melt the butter and gently cook the onions in it, stirring occasionally until it begins to caramelize. Peel, core, and thinly slice the pears, and add them to the onions. Continue cooking for about 5 minutes, stirring often. Add the wine, cover, and simmer for 10 minutes.

Add the pear mixture to the soup and purée everything in a blender in batches. Add the cream and some white pepper, and a bit more salt if needed. Heat the soup until hot but do not boil. Serve with sprigs of cilantro and with a hunk of your Kate Pepper Bread.

Winter Squash and Turnips.

The Haul

2011-10-05T10:05:00.000-07:00

October 4th- October 7th

Roots

Japanese Turnips

Shoots

Arugula, Cilantro, Komatsuna (Japanese Mustard Spinach), Chard, Bag of mixed Lettuce

Flowers and Fruits

Cantaloupe,Winter Squash (Butternut), Sweet Peppers, and the last of the Green Zucchini

Coming Soon

Beets, Carrots, More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Grilled Turnips with Garlic

2011-10-04T15:51:00.000-07:00

1 pound turnips, sliced 1/4 inch thick

olive oil

salt and freshly ground pepper

1 tablespoon minced garlic

2 tablespoons finely chopped parsley

grated zest of 1 lemon

1. Light a grill. Brush the turnips on both sides with 1 tablespoon of olive oil; season with salt and pepper. Grill the turnips over moderately high heat until tender, 2 minutes per side. Transfer to a platter.

2. In a skillet, cook the garlic in 2 tablespoons of olive oil over high heat just until sizzling. Reduce the heat to low and cook until the garlic is golden, 2 minutes. Off the heat, stir in the parsley and 1/2 teaspoon of pepper. Spoon the oil over the turnips and top with the lemon zest.

The Haul

2011-09-27T18:28:00.000-07:00

September 27th- September 30th

Roots

Japanese Turnips

Shoots

Arugula, Basil (Purple Opal), Komatsuna (Japanese Mustard Spinach), baby Lacinato Kale, Lettuce

Flowers and Fruits

Winter Squash(Kabocha, Delicata, or Butternut), Sweet Peppers, Green Beans, Jalapeños, and Green Zucchini

Coming Soon

More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Maple Glazed Turnips

2011-09-25T09:05:00.000-07:00

Rio Gozo Farm CSA members have been anxiously awaiting the return of turnips since last April because of this recipe posted by Lisa McKInnon of VCEats. Finally, they're here.

Maple-Glazed Turnips

By VCEats

How'd ya like them turnips? Semi-drizzly weather this weekend + the appearance of turnips in my Rio Gozo Farm CSA bag = my inspiration for making this side dish from the Culinary Institute of America cookbook "Vegetables." The recipe calls for "pan steaming," which the CIA folks describe as an excellent technique for cooking veggies in a small amount of flavorful liquid in a covered pan. "A quick cooking time ... helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce," they say.

2 lb purple-top turnips

2 tbsp unsalted butter

3 tbsp maple syrup (I substituted Fuji syrup purchased from the Ha's apple booth at the farmers market)

1/4 tsp ground cinnamon

1 pinch freshly grated nutmeg

Salt and pepper as needed

Water as needed

1 tbsp chopped flat-leaf parsley

2 tsp fresh lemon juice

Fall Memberships 2011

2011-09-24T17:18:00.000-07:00

"Just wanted to let you know that we had a great experience with our first pick up on Tuesday, and we are happy to report that we invited the couple we're sharing the box with over for dinner that night and we all had a great adventure of roasting the squash, making homemade pesto, and enjoying some caprese salad with the tomatoes & basil! Basically, we are sold on the idea, and can't wait for next week!"
CSA Member

The Share:

Our CSA membership includes seasonal gatherings, family recipes and a valuable connection to your local food community. Members get a weekly box of vegetables delivered a location in downtown Ventura. Rio Gozo offers the following types of subscriptions: Seasonal (12 wks @ $30) $360, and Yearly (48 wks @ $29) $1,400 (with free delivery). There are about 7- 12 items in the share; produce varies according to season.

Rio Gozo Farm Add- Ons:

Organic, Single Estate Coffee by BEACON $60 (6 wks) for ¾ lb

Annie’s Pasture Fed Free Range Eggs $27 (6 wks),

European Style Artisan bread $48 (p/ month) 2 loaves,

Rio Gozo Farm Seasonal fruit preserves $10 ea

Thank you for spreading the word about the Rio Gozo Farm CSA to everyone you know,

John Fonteyn and Elizabeth Del Negro

Rio Gozo Farm

(805) 272 8170

riogozofarm@gmail.com

riogozofarm.blogspot.com

Rio Gozo Farm is on Facebook and Twitter

Komatsuna (Japan's Mustard Spinach)

2011-09-22T09:28:00.000-07:00

A new Asian green in the box this week. Quick! Go here for some ideas.

http://savoryjapan.com/recipes/vegetables/vegetables.html

http://greenyourplate.blogspot.com/2009/06/in-season-red-komatsuna.html

Here's a good reminder from the Kitchn

Keeping your Greens fresh

A little tip from Lauren at VeganYumYum: Resurrect wilted fresh greens by plunking them in a glass of water. We knew that this worked, but this series of images captures it dramatically!

The Haul

2011-09-20T20:06:00.000-07:00

September 20th- September 23rd

Roots

Yellow Onion, Radishes

Shoots

Arugula, Basil (Genovese, Lemon, and Opal), Komatsuna (Japanese Mustard Spinach)

Flowers and Fruits

Delicata Squash, Cucumber, Bell Peppers, Green Beans, Jalapeños, Lavender Flowers, Tomatoes, and Green Zucchini

Coming Soon

More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Thunder Cake for an Autumn Ritual

2011-09-18T08:28:00.000-07:00

It worked! I made this cake with our son, Trey, the morning of the farm party. Thunder started around 2 o'clock and the storm cleared before the festivities began.

This is a great book by Leah Polacco and Thunder Cake is more than a good story, tomatoes make a deliciously moist chocolate cake.

Here's the link to an educational website by Leah Polacco

The Story

Thunder Cake The Story
(From Leah Polacco)

"Grandma looked at the horizon, drew a deep breath and said, ‘This is Thunder Cake weather, all right. Looks like a storm is coming.’"
Thunder Cake is the story of how Patricia Polacco conquered her childhood fear of Michigan thunderstorms with the assistance her grandmother. By encouraging the young Patricia to ignore the approaching storm, the two wander outside to gather the ingredients for Thunder Cake, the perfect recipe for a rainy day. After the cake is in the oven, Grandma recounts the day’s events, convincing Patricia that only a "brave" girl would climb out from her hiding spot to collect eggs and tomatoes, milk the cow, and venture through Tangleweed Woods to the dry shed. Realizing that her grandma is right, Patricia welcomes the storm and a warm slice of Thunder Cake, never again to fear the "voice of thunder."

Recipe:

Thunder Cake!

Pre-heat oven to 350 degrees.

Cream together one at a time:
1 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, separated
( blend yolks in. Beat whites until they are stiff, then fold in.)

1 cup cold water
1/3 cup pureed tomatoes

Sift together:
21/2 cups cake flour
1/2 cup dry cocoa
11/2 teaspoons baking soda
1 teaspoon salt

Mix dry mixture into creamy mixture. Bake in two greased and floured 8
1/2 inch pans at 350 degree for
35 to 40 minutes. Frost with chocolate butter frosting. Top with
strawberries.

ENJOY!!!

The Haul

2011-09-13T11:06:00.001-07:00

September 13th- September 16th

Roots

Garlic, Yellow Onion

Shoots

Arugula, Basil (Genovese, Lemon, and Opal), Rainbow Chard

Flowers and Fruits

Delicata Squash, Cucumber, Mini Bell Peppers, Bell Pepper, Green Beans, Jalapeños, Radish, Tomatoes, and Green Zucchini

Coming Soon

More Winter Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Roasted Red Pepper Soup

2011-09-12T11:43:00.000-07:00

The tiny bell peppers in the CSA box are called mini bells. They are as sweet as can be.

Here's a recipe for using your heirloom peppers:

Roasted Red Pepper Soup

Directions:

1 1/2 c. red peppers roasted.

To roast: Put them on a baking sheet under the broiler and blacken the skins. Turn them frequently. When they are done and still hot immediately put them into a closed paper sack to sweat. Once they are cooled you can easily slip off the blackened skins and discard. Chop the peppers and saute with:

1 1/2 c chopped Onions

1-2 cloves fresh minced garlic

1 tbsp veggie stock

1 tbsp tamari

Roast 1 c. cashews at 350 degrees until golden brown

Blend with 1 cup water. Set aside

In a stock pot add:

Sauteed red peppers and onions

1 c. vegetable stock

1 tbsp chopped fresh basil (plus extra for garnish)

1/2 tsp thyme

Bring to a boil.

Stir in cashews

Salt and Pepper to taste

(you may add rice or barley at the end)

Still Summer Spicy Zucchini Soup

2011-09-11T09:38:00.000-07:00

It's still summer- we know this by the fact zucchini continues to appear in great numbers in the CSA box. Tomatoes are dwindling; and as the weather cooled last week from 106 to chilly with thunderstorms, I couldn't help feel resentful- summer was being snatched away quickly without warning. My casual expectance for certain foods like summer squash, tomatoes, and eggplant began to turn into a heightened appreciation bordering on regret and panic- I didn't yet get my fill.

Before it's too late try these zucchini recipes from Simply Recipes and relish the last zucchini while you can.

Spicy Zucchini Soup

Rosemary Zucchini Bread

Zucchini Gratin

The Haul

2011-09-06T11:59:00.000-07:00

September 6th- September 9th

Roots

Garlic, Onion

Shoots

Basil (Genovese, Lemon, and Opal), Herbs of Provence, Kale

Flowers and Fruits

Butternut Squash, Cucumber, Bell Peppers, Grapefruit, Green Beans, Cherry Tomatoes, Heirloom Tomatoes, and Green Zucchini

Coming Soon

More Winter Squash and Delicata Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-08-30T19:51:00.000-07:00

August 30th- September 2nd

Roots

Garlic, Yellow Onion

Shoots

Basil (Genovese, Lemon, and Opal), Cilantro, Chard, Lettuce*

Flowers and Fruits

Cucumber, Bell Peppers, Eggplant, Grapefruit, Jalapeños, Yellow Crook Neck Squash, Snap Dragons, Heirloom Tomatoes, Watermelon*, and Green Zucchini

Coming Soon

Eggplant, Red Onions, Zucchini, Delicata Squash

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-08-26T11:03:00.000-07:00

August 22nd-26th

Roots

Garlic, Yellow Onion

Shoots

Basil (Genovese, Lemon, and Opal), Cilantro, Dill, Lacinato Kale, Lettuce

Flowers and Fruits

Cucumber, Carmen Bell Peppers, Jalapeños, Yellow Crook Neck Squash, Straw Flowers, Heirloom Tomatoes, and Green Zucchini

Coming Soon

Eggplant, more Cucumbers, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Late Summer Farm Party

2011-08-18T20:16:00.000-07:00

Join us!

Saturday, September 10th

4:30-9:00pm

1651 S. Rice Road, Ojai

A summer's eve farm party at Rio Gozo Farm.

Remember how much fun you had last time?.

This is a kid friendly event with live music (sorry, no goats or other pets) . You may want to set up a tent in the meadow for the kiddies and play past bedtime.

Bring a picnic blanket,

plate and fork,

and your own beverage.

It's a Potluck and Recipe Swap. Show off your latest and greatest recipes. Please label the ingredients in your dish.

For a little extra inspiration, the theme is: MesoAmerican: food for the Gods

See you here.

RSVP, but if you don't- come anyways.

Rio Gozo Farmers

--
Support Your Local Farmer

CSA Subscriptions Available
Contact John and Elizabeth
at Rio Gozo Farm
(805) 272 8170

Zucchini Upside Down Cake

2011-08-17T09:01:00.000-07:00

A new spin on a Traditional American Cake

This cake was a special treat at the farm brought by Amber, one of our volunteers for the Friday CSA pick. We're totally spoiled- not only do we have regular volunteers who bake, but sometimes we eat cake before noon. A little zucchini in anything clears the guilt, and we never say no to a new recipe with zucchini. I've had my share of the traditional pineapple upside down cakes, this one beats all. Happy baking!

(recipe adapted from Dolce Italiano by Gina DePalma)

Ingredients

CAKE
1 cup (75 g) walnut pieces, toasted
2 cups (240 g) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1-3/4 cup (306 g) granulated sugar
1 cup (237 mil) extra-virgin olive oil
2 teaspoons vanilla extract
2-1/2 cups (438 g) grated zucchini (about 2 small zucchini)
confectioners sugar, for dusting (optional)

LEMON GLAZE
1/4 cup (59 mil) fresh squeezed lemon juice
1/3 cup (58 g) granulated sugar
1 cup (130 g) confectioners sugar

Preparation

1. CAKE: Position the rack in the center of the oven and preheat to 350º F/175º C.

2. In the medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

3. In the bowl of the stand mixer, beat the eggs, sugar, and olive oil together on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and beat in the vanilla extract.

4. Add the dry ingredients all at once and mix on low speed until thoroughly combined, then increase speed to medium and mix for 30 seconds.

5. Stir in the zucchini and walnut pieces until completely incorporated. Scrape down the sides of the bowl.

6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

7. Bake for 45 to 50 minutes. Rotate the cake halfway through baking to ensure even browning. Tester should come out clean and the cake edges should start to pull away from the sides of the pan.

8. GLAZE: Make the glaze while the cake is baking. In a medium bowl, whisk the lemon juice and granulated sugar, then whisk in the confectioners sugar until the glaze is smooth. Strain any lumps as necessary. (For a more traditional feel- substitute 1/2 the lemon juice with a small can or its equivalent of macerated fresh pineapple.)

9. Remove the baked cake from the oven and allow to cool in the pan for 10 minutes. Place the wire rack over a piece of wax paper and invert the cake onto the rack. Use a pastry brush to brush the glaze all over the hot cake. It will stick to the cake and set as the cake cools, leaving a nice crunchy surface. Allow the cake to cool completely and the glaze to dry completely. OPTIONAL: You may dust the cake with confections sugar before serving.

10. Wrap cake in plastic to store and use within 2 days.

The Haul

2011-08-17T08:49:00.000-07:00

August 16th-19th

Roots

Garlic, Potatoes, Onion

Shoots

Basil (Genovese, Lemon, and Opal), Chard, Kale, Lettuce

Flowers and Fruits

Asters, Cucumber, Bell Peppers, Parsley, Yellow Crook Neck Squash, Tomatoes, New Orchid Watermelon*, and Green Zucchini

Coming Soon

Peppers, Tomatoes, Eggplant, more Cucumbers, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Tomato and Sweet Pepper Jam

2011-08-11T08:53:00.000-07:00

spiced tomato/sweet pepper jam

½ c fine olive oil
1 2/3c chopped onions
1.5-1.75# sweet red peppers
1.5c red wine vinegar
1.5# ripe roma style plum tomato
1-1.5c sugar, to taste
1c golden raisins (I used currants)
2 med cloves garlic minced
1tsp ginger minced (or 1/4tsp dried)
½ tsp salt
1/8 tsp freshly ground pepper
1/4tsp all spice
2 sm dried hot red peppers (optional but I did use)

1. In large heavy saucepan heat olive oil and cool onions over medium low heat stirring often til onions are golden~about 10 minutes.
2. Blanch sweet red peppers in boiling water for 3 minutes, plunging into ice water to cool. Strip skins from peppers, quarter, core and seed them. Slice the quarters crosswise in to ¼ inch strips:you should have about 2c.
3. Add peppers to onions. Stir, cover and cook over low heat for 10 minutes. Add vinegar and boil uncovered until reduced by ½.
4. While peppers are cooking scald tomatoes, ice bath and remove skins. Cut up tomatoes, puree them in a food processor and then through a food mill or sieve. Measure 2c of the puree and reserve rest for another use.
5. Add tomatoes to pepper mixture: add 1c of sugar & raisins, garlic, ginger, salt, pepper, allspice & dried red peppers. Cover and cook over low heat until thick, about 1.5 hours. Stir occasionally and uncover toward end. Taste and adjust seasoning adding more sugar if you like. Remove dried peppers.
6. Ladle the condiment in hot, clean glass canning or storage jars. Let the relish cool, then cover tightly and store in the refrigerator.

Fire Roasted Tomatillo Salsa

2011-08-10T09:47:00.000-07:00

A pair of Latina women stopped by the farm the other day and I learned these are Tomates. In Mexico what we call tomatoes are called jitomates. Like tomatoes, tomatillos are a member of the nightshade family and are related to the Cape Gooseberry. Tomatillos have the firm and tangy consistency of red tomatoes but they come in a paper-like husk. Sometimes known as husk tomatoes, they are excellent for making salsa verde.

Recipe for Fire Roasted Tomatillo Salsa

Ingredients:

3 lbs Tomatillos

1 cup chopped onion

1 clove of garlic

1 cup chopped cilantro

1-2 jalapeños (seeded and chopped)

1/2 tsp sugar

2 Tbsp lime juice

Salt to taste

Directions:

Remove the husks.

Roast on a grill over hot coals (no flame) for about 20 minutes until tender. Turn them when they begin to blacken. This will give the salsa the black flecks that want in a fire roasted salsa.

Combine all ingredients in a food processor or blender. Pulse until the desired consistency.

Salt to taste.

and once you have your salsa made you can turn it into this recipe...

http://simplyrecipes.com/recipes/chile_verde/

The Haul

2011-08-09T15:59:00.001-07:00

August 9th-12th

Roots

Garlic, Potatoes, Onion

Shoots

Basil (Genovese, Lemon, and Opal), Chard, Lettuce

Flowers and Fruits

Cantaloupe, Persian Cucumber, Green Bell Peppers, Gold Bar Squash, Tomatillos, Tomatoes, Zinnias, and Green Zucchini

Coming Soon

Peppers, Tomatoes, Eggplant, more Cucumbers, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

A Minestrone

2011-08-08T10:00:00.000-07:00

While it is foggy in Ventura, you might enjoy a Minestrone; however, you might not. This soup can evoke old table memories of trying to choke down soggy tomatoes and zucchini. I've had a Minestrone Renaissance- I cook everything al dente, garnish it with plenty of fresh basil and freshly grated parmigiano reggiano from my great grandmother's Italian wooden cheese grater, and pair it with a hunk of Kate Pepper's delicious bread. Minestrone uses the vast majority of the ingredients in the summer harvest, and with some technique- it is a perfect light summer dinner. Give it another try.

I've been doing my minestrone research; minestrone means "the big soup" and comes from a style of cooking the Italians call "cucina povera"- the poor kitchen. Like most provincial food, it is based on what is abundant- so use what you got.

Start with a base of sauteéd onions and garlic cooked in butter and olive oil until they are translucent. Add your herbs (rosemary, thyme, fresh oregano or marjoram). Add stock and water in ratio with the amount of soup you want. While the stock is coming to a boil, prepare your ingredients.

Potatoes- cubed

Zucchini- cut in thick rounds, half moon, or quarters

Tomatoes- quartered

Peppers- sliced

Chard- cut into strips

Basil- cut into thin strips

Cannellini Beans- cooked, rinsed

Salt and freshly ground pepper

Add the potatoes to the stock and boil until tender. Add the beans.

Meanwhile, sauté the chard with salt and butter. In a separate pan, sauté the zucchini and sweet peppers just until al dente with more fresh herbs and salt and pepper.

When the potatoes are ready, combine the zucchini, peppers, chard, fresh tomatoes, and 1/2 the basil . Let simmer for a minute. Salt and pepper to taste. Serve in a large flat bowl and garnish with fresh tomatoes, basil, fresh shaved Parmigiano-Reggiano, and a dash of cream. (You may like to add pasta shells at the end)

The Haul

2011-08-02T11:32:00.001-07:00

August 2-5th

Roots

Garlic, Potatoes, Onion

Shoots

Basil, Chard, Kale, Mint, Oregano, and Thyme

Flowers and Fruits

Cantaloupe, Cucumber (Persian, Lemon*), Crook Neck Squash, Tomatoes, Guajillo Peppers, Green Zucchini, Straw Flowers (dry them upside down)

Coming Soon

Peppers, Tomatoes, Eggplant, more Cucumbers, Garlic, Onions, Zucchini

*contents in the box may vary during the week.
Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,

by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-07-26T11:18:00.000-07:00

July 26th-30th

Roots

Potatoes, Red Onion

Shoots

Basil, Chard, Kale, Butter Lettuce

Flowers and Fruits

Bell Pepper, Cucumber, Culinary Herb (Lavender), Tomatoes, Yellow Squash and Green Zucchini, and Flower Bouquets

Coming Soon

Tomatoes, more Cucumbers, Garlic, Onions, Peppers, and Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

The Haul

2011-07-22T16:26:00.001-07:00

July 19th-22nd

Roots

Garlic, Potatoes, Onion

Shoots

Basil, Chard, Cilantro, Kale, Butter Lettuce*

Flowers and Fruits

Cucumber (Armenian, Persian, Lemon), Crook Neck Squash, Tomatillos*, Tomatoes, Zinnias or Sunflowers, and Green Zucchini

Coming Soon

Peppers, Tomatoes, Eggplant, more Cucumbers, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Another Way to Use Zucchini

2011-07-13T21:25:00.000-07:00

Vegan Zucchini Cream Soup

by Annemarie Colbin

Ingredients:

1 medium size onion

1 Tbs. corn oil (olive & grapeseed oil work fine too)

1 ½ - 2 lbs. zucchini (about 4 or 4 large zucchini)

6 cups of water or stock

½ cup rolled oats

Salt to taste (½ tsp. or less)

Directions:

Chop onion & sauté in large pot (3 qt). Cut zucchini into medium size pieces & add to onion. Sauté for 2 to 3 minutes. Now add water, oatmeal and salt stirring constantly, bring to a boil; reduce heat and simmer for 15 minutes.

Transfer to a blender and puree. Serve hot or cold. Garnish with parsley (or culinary herbs)

Serves 4

Zucchini Dill Soup

Variation from Annemarie Colbin`

Ingredients same as above plus:

1 bunch of dill

2 cups of water instead of 6 cups.

Chop onion & sauté in large pot (3 qt). Cut zucchini into medium size pieces. Chop dill finely, removing stems & reserve half of the dill.

Add zucchini, half the dill, the water and rolled oats to the pot.

Cover and cook for 15 minutes. Taste and add salt.

Process soup in blender, small amounts at a time.

Serve warm and garnish with the remaining dill.

Serves 5 -6.

The Haul

2011-07-13T09:14:00.000-07:00

July 12th-15th

Roots

Garlic, Leeks, Potatoes, Onion

Shoots

Chard, Kale, Red Butter Lettuce*, Chocolate Mint

Flowers and Fruits

Cucumber, Culinary Herb Bouquets (Lavender, Thyme, and Oregano), Yellow Squash, Tomatillos*, Zinnias, and Green Zucchini

Coming Soon

Jalapeños, Tomatoes, more Cucumbers, Leeks, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Cucumber, Mint, and Borage Soup

2011-07-08T15:00:00.000-07:00

This soup caught my eye because it uses the Persian Cucumber. We grow it, find it as a frequent visitor in the CSA box this season along with chocolate mint and borage.

Recipe: Chilled Cucumber Soup

(found in July's Food and Wine, originated by Eric Skokan of Boulder Colorado's Black Cat farm table bistro)

four 4 oz. Persian cucumbers

(3 coarsely chopped, 1 peeled and diced)

1/2 cup ice cubes

1/4 cup cold water

1/4 cup grapeseed oil

1 teaspoon fresh lemon juice

1 small jalapeño, seeded and minced

2 tablespoons shredded mint leaves

Salt

1/2 cup borage leaves (or substitute celery leaves)

/14 cup plain Greek yogurt

olive oil, for drizzling

Instructions:

1. In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño and mint and puree. Season with salt and refrigerate until cold.

2. Meanwhile, blanch the borage in boiling salted water for 5 seconds. Drain, rinse and squeeze dry. Finely chop the borage.

3. Pour the cucumber soup into bowls and garnish with the diced cucumber, borage, yogurt and the remaining jalapeño and mint. Drizzle the soup with olive oil and serve.

The Haul

2011-07-08T11:46:00.001-07:00

July 5th-8th

Roots

Garlic, Leeks, Potatoes, Onion

Shoots

Basil, Chard, Fennel, Kale

Flowers and Fruits

Cucumber, Green Guajillo Peppers (not hot), Lions mane sunflowers, & lots of Green Zucchini and Yellow Squash

Coming Soon

Jalapeños, Tomatoes, more Cucumbers, Leeks, Garlic, Onions, Zucchini

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.

Zucchini Everything

2011-06-28T17:51:00.000-07:00

Unfortunately it only takes two zucchini to make a loaf of zucchini bread. You'll be making about a half dozen loafs this week. How 'bout some frittatas, zucchini pancakes, and muffins to share with friends. Here are some great recipes I found through Angelic Organics 24 boxes blog. When you have this much summer squash, you're either going to need an arsenal of recipes or a lot of friends. Send us yours (both friends and recipes).

Zucchini Bread

makes one 9-inch loaf

base recipe ingredients

2 zucchini (1 pound), ends trimmed

1 cup sugar

1/2 cup light brown sugar

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

2 large eggs w cup plain yogurt (whole-milk, lowfat or nonfat – whatever you have on hand)

1 tablespoon fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (optional depending on other add-ins)

1/2 teaspoon table salt

add ins:

mint & lemon

2 tablespoons fresh mint, chopped

1 tablespoon lemon zest

1/2 cup toasted pecans, chopped

first

Adjust oven rack to middle position and preheat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

Shred zucchini in a food processor fitted with a shredding disc (or grate by hand on the large holes of a box grater). Press the zucchini to remove excess moisture by squeezing the zucchini between several layers of paper towels or cheesecloth.

Whisk flour, baking soda, baking powder, cinnamon, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just combined. Do not over-mix. Gently fold in the add-ins.

last

Transfer batter to prepared pan and smooth the surface. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 50 to 60 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)

http://www.jnoelle.com/recipes/Zucchini-Bread.pdf

Zucchini Pancakes

MAKES 10 (3-INCH) PANCAKES

ingredients

1 large (or 2 medium — about 3⁄4 pound) zucchini, unpeeled

1 shallot, finely minced (about 2 tablespoons)

2 large eggs

1/2+cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt 1⁄2

teaspoon fresh black pepper

unsalted butter olive or canola oil

salt

fresh ground black pepper

serve with

sour cream fresh chopped chives

first

Preheat oven to 300° degrees. Place a wire rack over a rimmed baking sheet. Line a strainer or colander with a paper towel and set over a bowl. Using the large holes of a box grater, grate zucchini into the strainer; set aside to drain while you prepare the other ingredients.

while the zucchini is draining...

In a large bowl, whisk together shallot, eggs, 1⁄2 cup flour, baking powder, 1 teaspoon salt and 1⁄2 teaspoon fresh ground black pepper.

Carefully squeeze out any remaining liquid from zucchini; add to flour and egg mixture. Lightly stir together. If batter is too thin, add additional flour, 1 tablespoon at a time.

last

In a 12-inch skillet over medium heat, melt together 1 tablespoon butter and 1 tablespoon oil. When the butter is melted and the foaming has subsided, reduce heat to medium-low. Using a spring-release ice cream scoop or a soup spoon, drop batter into the pan, and lightly smooth top of pancake. Cook for 3 to 5 minutes on the first side until bubbles form on the edges and top and the bottom is golden brown. Carefully flip pancakes and continue cooking until pancakes are fully cooked through, another 3 to 4 minutes. Place pancakes on the wire rack. Season to taste with salt and pepper and place baking sheet in the oven.

Wipe the skillet clean with a paper towel. Add additional butter and oil and repeat with remaining batter. Keep the pancakes warm in the oven for up to 30 minutes.

Serve with sour cream and garnish with fresh chopped chives.

http://www.jnoelle.com/recipes/Zucchini-Pancakes.pdf

Zucchini-Carrot Muffins with Lemon Cream Cheese Icing

Adapted from Martha Stewart Living magazine

makes 12 muffins

ingredients

vegetable-oil cooking spray

3/4 cup whole-wheat flour

1/2 cup all-purpose flour

3/4 cup (3 ounces) pecans, toasted and finely chopped

1/4 cup toasted wheat germ

1/3 cup packed dark brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon table salt

2 large (or 3 medium) carrots, peeled and grated on the large holes of a box grater (1 V cups)

1 medium (about x pound) zucchini, grated on the large holes of a box grater (1 V cups)

1/2 cup plain low-fat yogurt

2 large eggs, separated

2 tablespoons unsulfured molasses

1 teaspoon finely grated lemon zest

Icing

Adapted from The Food You Crave by Ellie Krieger

4 ounces reduced-fat cream cheese, softened to room temperature

3/4 cup confectioners’ sugar

1/2 teaspoon finely grated lemon zest

finely chopped pecans for garnish (optional)

first

Preheat oven to 400o degrees. Coat a 12-cup muffin tin with cooking spray. Whisk together flours, pecans, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt.

Stir together carrots, zucchini, yogurt, egg yolks, molasses and lemon zest in a large bowl. Fold flour mixture into carrot mixture until just combined.

With a whisk or a mixer fitted with the whisk attachment, beat egg whites until shiny, stiff peaks form. Gently fold egg whites into the carrot mixture.

Spoon batter into prepared tin, filling to the brims. Bake until a toothpick inserted into center comes out clean, about 35 minutes. Let cool completely in pan on wire rack.

last

To make the icing, with an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled muffins and sprinkle with chopped pecans. The muffins should be stored in the refrigerator, where they will keep for up to three days.

http://www.jnoelle.com/recipes/zucc-carrot-muffins.pdf

The Haul

2011-06-28T17:46:00.000-07:00

June 28th - July 1st

Roots

Carrots, Garlic, Leeks, Potatoes, Pearl & Red Onion

Shoots

Basil, Cabbage, Chard, and Red Butterleaf Lettuce

Flowers and Fruits

1 cucumber & lots of Green Zucchini and Yellow Squash

Coming Soon

Jalapeños, more Cucumbers, Leeks, Garlic, Onions

*contents in the box may vary during the week.

Check the blog for recipes. Please send us your recipes to share via email: riogozofarm@gmail.com,
by commenting on the blog,
or on our facebook page
Rio Gozo Farm Ventura CSA.