Cooking for the New Year

It's the Jewish New Year and I looked around for some recipes for inside my box
I found this one...False Mahshi: Layered Swiss Chard, Beets, Rice and Beef

I will have to make some changes since I have turnips not beets and collards not chard
but we will see soon.

700 billion divided by 500K how many dreams

could be funded?

An Urban Farmer Is Rewarded for His Dream
Darren Hauck for The New York Times

Will Allen at Growing Power's farm in Milwaukee.

This is a great story

Raw Turnips

No one told me in my first 62 years, that raw turnips taste good. It's spicy, crispy and good. Sliced thin or shredded they make a good addition to salads or all by themselves. I shredded them added a bit of salt and pepper and yum.

Week 17 (or 18 if you are on Sol Food Farm time)

Lettuces, basil, parsley, nectarines, red russian kale, dino kale, collard, garlic, gypsy peppers and the turnips are back!

Collards and more collards

Collard Kugel
food processesor or a blender would work. Toss in blanced collards,raw potatoes, onion, flour or matzo meal and I put in a pear and then bake in a greased casserole for about 45 minutes.

Collards Patties
mix blanched collards and cooked potatoes and form into patties --fry 'em up.

green and white ratatouille

Eggplant, pears, potatoes, collard greens and garlic. I blanched the collards and par boiled the potatoes. All the ingredients were cut to a similar size dice. All the ingredients were added to an oven proof caserole with 1 cup liquid and 1 teaspoon of butter... I used left over champagne. Baked in a 375 degree oven. covered for 30 minutes and uncovered for 15 minutes .

Week 16 (not 17 boyz)

Lettuces, gypsy peppers. eggplants. tomatoes, collards, basil , parsley, dino kale, red russian kale, garlic, potatoes and nectarines.

Week 15

Lettuce, peppers. tomatoes, onions, summer squash, parsley, collards, garlic, basil and peaches Pictures coming soon. Everything looks beautiful the colors are rich and full --the long skinny red cayenne pepper, purple onions, pale green gypsy peppers, silvery collard leaves-- a center piece and dinner.

Wasting Food

This caught my eye as I am getting ready to clean out my refrigerator...

Fixing food waste
A new report says that more than half of all food worldwide goes to waste. How to save food at home.

Published: Friday, August 29, 2008 at 4:45 p.m.
Last Modified: Friday, August 29, 2008 at 4:55 p.m.

According to a new U.N. report, more than half of all food and water produced worldwide goes to waste. read more

Week 14

Summer squash, lettuce, eggplant, bell pepper, broccoli, garlic, basil, parsley, tomatoes, collards and peaches.

I made crispy collards again and homemade potato chips for snacks while we made fun of the Republican convention. Think crispy collards are now my favorite way to eat them. Blanch them first --dry thorough and fry them up. They are pretty good crumbled over salads, soups, eggs and just seasoned and eaten alone.

Eating outside the box..but locally sourced

A friend now known as Chef Joel prepared this menu for a Saturday night gathering -

Cocktails:

Bellini’s(Dry Creek white peaches, Bele Case Prosecco)

Antipasti:

Crostini (Village Bakery pane tosta; salsa crudo di pomodori locale; Bellwether ricotta).

Gamberi (grilled wild prawns, tomato and tomatillo salsa).

Matambre (Eel River flank steak stuffed with celery, carrots, percorino romano cheese, Niman smoked ham, Santi Italian sausage, and herbs).

Entre:

Linguine (Rusticella di Abruzzese pasta).

Salsa alla Buongustala ("tasty" fresh tomato sauce).

Polpette di tres carne (meat balls).

Verdure:

Fagiolini & pomodori (Blue Lake green beans with Sungold cherry tomatoes and toasted sesame seeds).

Verdure di mercado

Insulata:

Insulata di Rugula (Redwood Farms greens, candied walnuts, Point Reyes blue cheese, roasted garlic tomato dressing.

Dulce:

Torta di Mele (Mom's Gravenstein apple pie).

Gelato (fruti di Screaming Mimi's)

Salsa di Lamponi (Sebastopol Farms raspberry liquor sauce)