<![CDATA[Northwest Pennsylvania Growers Co-op]]>http://www.nwpagrowers.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2010Northwest Pennsylvania Growers Co-op<![CDATA[New recipe: Stuffed Bell Peppers]]>Stuffed Peppers

1 1/2 cup uncooked long grain white rice or short grain brown rice 

  • Enough water to cook rice (follow recipe on bag of rice) 
  • 5-6 green bell peppers
  • 6 chopped tomatoes 
  • 1-2 TB Olive Oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 small chopped onion
  • salt and pepper to taste
  • a few sprigs of basil

    • DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, add olive oil, then add onions and garlic, chopped basil and tomatoes. Cook for 10 minutes (you may choose to let cool and blend for a smooth sauce or leave as is for chunky) Add Salt and pepper to taste.
    3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) A light coating of oil on the pan will prevent them from sticking.
    4. In a bowl, place the cooked rice, a portion of the tomato sauce, Worcestershire sauce, salt, and pepper to taste if desired. Spoon an equal amount of the mixture into each hollowed pepper. Take the remaining tomato mixture and pour over the stuffed peppers.
    5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

     

    ]]>    Tue, 24 Aug 2010 21:51:51 -0500    <![CDATA[New recipe: Freezing Tomatoes]]>We are usually so busy during the summer now days, that we don't have much time to can vegetables.  One quick solution for us is to freeze our tomatoes.

    Simply toss your tomatoes (washed and dried) into a walmart type bag and stick in the freezer.  When you thaw them out for cooking or canning, the skins will slip right off.  We usually save enough for spaghetti sauce.  We cook up a nice pot of sauce then save the leftovers in the freezer also. 

    This trick has been a relief for us.  It is hard to can all the vegetables when they become ripe all at once!

    ]]>    Tue, 24 Aug 2010 21:51:46 -0500    <![CDATA[New recipe: Thai Green Beans (Cooking Light Magazine)]]>1/2 pound fresh green beans
    Vegetable cooking spray
    1 teaspoon vegetable oil
    1 cup sliced fresh mushrooms
    3 cloves garlic, minced
    3 tablespoons cold water
    1 1/2 teaspoons corn starch
    2 green onions, cut into 1 1/2 inch pieces
    1 tablespoon low sodium soy sauce
    1/4 teaspoon pepper
    2 tablespoons chopped unsalted dry-roasted peanuts
    1 tablespoon chopped fresh cilantro

    Wash beans; trim ends and remove strings. Cut beans in half, set aside.

    Coat a skillet with cooking spray. Add oil; place over high heat until hot. Add mushrooms and garlic; saute 1 minute. Reduce heat to medium. Add beans, and cook 3 minutes or until tender crisp.

    Combine water and corn starch; stir well. Add corn starch mixture, green onions, soy sauce and pepper to beans; cook 2 minutes or until thickened, stirring constantly.

    Remove from heat; sprinkle with peanuts and cilantro. Serve warm,

    Yield: 4 servings (approx. 72 calories per 1/2 cup serving)

    ]]>    Tue, 24 Aug 2010 21:51:14 -0500    <![CDATA[New recipe: Cantaloupe granita]]> 

    2 cups coarsely chopped cantaloupe (from ½ melon, seeded)

    ¼ cup sugar, or to taste

    ½ TBS fresh lemon juice, or to taste

    1 cup ice cubes

     

    Purée all ingredients in a blender until smooth, then pour into a 13 by 9 inch metal pan and freeze until the mixture becomes a firm slush, at least 40 minutes.  Scrape with a fork and serve in chilled glasses

     

    Recipe from Gourmet magazine

    ]]>    Tue, 24 Aug 2010 21:50:59 -0500    <![CDATA[Who Are Our Farmers?]]> The farmers of NWPA  Growers Co-op: 

    JP Farm                        Slippery Rock         Pat Nelson and John Steiner.

    Mickley Organic Farm       Plain Grove      Howard and Linda Mickley

     Silver Wheel Farm, LLC    Harrisville   Lori Sands and Ben Shaevitz

    Prospect Meadow Berry Farm   Prospect.   Mary and Bruce Finke

    Nu-Way Farm            Fredonia      David Yoder Family

    Hostetler's Farm           Fredonia      Joe and Linda Hostetler family

    B & C Gardens             Springboro      Charlie Brown

    Fruitful Farm              Cochranton                    Bender Family

    Riverview Dairy                    Sligo           Sam and Susie Byler

    Glacial Gardens                            Volant      Ron Donlan and Becky Lubold

    Raymond Byler  Farm                 Hartstown       Raymond Byler

    Bushel and a Peck Market Farm  Mercer       Eric and Amy Philson Family

    Finian Valley Farm     Slippery Rock             Octavia Ice

    Springfield Acres          Volant       Patty Wilson

    ]]>    Mon, 19 Jul 2010 08:16:32 -0500    <![CDATA[New recipe: Beet and Goat Cheese Salad]]>

    Ingredients:

    4 beets about the size of your fist

    5 oz. dairy-fresh chèvre (plain or flavored)

    ½ cup walnuts

    Mixed garden greens

    Maple vinaigrette

     

    Maple Vinaigrette:

    ½ cup Extra virgin olive oil

    ¼ cup maple-flavored vinegar

    1 tbsp. Dijon mustard

    Salt and pepper, to taste

    1-2 tsp. chopped fresh chives, basil, oregano and/or thyme (optional)

     

    Directions:

    Combine all vinaigrette ingredients in a tightly sealed container and shake to combine.

    Wrap beets in foil and bake at 350º for 45 to 60 minutes or until they can be easily pierced with a fork.  Remove the beets from the oven and cool.  Gently slide skins off beets.  (Beets can be prepared 2 or 3 days ahead of time and stored in the refrigerator.)

    Wash and dry the garden greens.  Assemble onto 1 large plate or 4 smaller plates.  Slice or dice the beets on top of the garden greens.  Dot the beets and greens with pieces of fresh chèvre.  Sprinkle the walnuts on top of the salad.  Drizzle with maple vinaigrette, to taste.   

    ]]>    Fri, 09 Jul 2010 10:28:36 -0500    <![CDATA[New recipe: Kale Chips]]>12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
    1 tbsp olive oil
    Salt and pepper to taste

    Preheat oven to 250. On baking sheet, toss kale with olive oil, sprinkle with salt and pepper and arrange in single layer. Bake until crisp, approx. 20-30 minutes. Enjoy as you would chips or crumble onto soups, salads, and sandwiches. 

    ]]>    Fri, 02 Jul 2010 07:17:14 -0500    <![CDATA[New recipe: Beet Chocolate Cake]]>There is a recipe for beet chocolate cake! It is in a great cookbook for CSA members called "From Asparagus to Zucchini" put out by CSA farmers in Madison, WI. Anyway, from Zephyr Community Farm, here is BEET CHOCOLATE CAKE:

    Heat oven to 325.

    Grease two 9 inch cake pans.

    Whisk dry ingredients together: 2 cups sugar, 2 cups flour, half teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda.

    Melt 3-4 oz unsweetened chocolate over low heat or in a double boiler. cool chocolate, blend thoroughly with 4 eggs and 1/4 cup oil.

    Combine flour mixture with chocolate mixture, alternating with 3 cups shredded beets.

    Pour into pans and bake until toothpick comes out clean, 40-50 minutes. 

    ]]>    Fri, 02 Jul 2010 07:16:19 -0500    <![CDATA[New recipe: Beet Gazpacho]]>Beet Gazpacho

    6-8 servings

     3 green onions, white and green part, coarsely chopped

    3/4 lb beets, peeled and sliced 1/4 inch thick

    1/2 medium onion, sliced 1/4 inch thick

    1/2 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick

    2 tablespoons olive oil

    4 cups water

    2 tablespoons cider vinegar, or to taste

    ¼ teaspoon dried thyme or 2 sprigs fresh thyme

    2 tablespoons plain whole-milk yogurt

    1 tablespoon chopped basil, dill, parsley, or bronze fennel

     

     

    Cook green onions, beets, onion, and apple in oil in a heavy medium pot over medium heat, stirring occasionally, until onions are softened, 10 to 12 minutes. Add water, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender, 30 to 40 minutes. Remove thyme sprigs. Purée soup in batches in a blender or food processor and chill. Just before serving, season soup with salt, pepper, and vinegar. Serve cold, drizzled with yogurt and sprinkled chopped herbs.

     

    Adapted form a recipe found at:  http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho, June 2010.

     

    ]]>    Fri, 02 Jul 2010 07:15:21 -0500    <![CDATA[New recipe: Beet Green Omelette]]>Wed, 16 Jun 2010 20:42:47 -0500