November 21 Pick-up

Proteins:
Chicken (drumsticks)


Grains/Dry Goods/Oils:
Cereal
Oatmeal

Dairy:
milk
soymilk
yogurt
eggs
rice milk
orange juice
brick cheese


Canned Goods:
Salmon



Bakery: (all Aunt Millie's)
*none this time*


Produce:
Vegetables-
carrots
spinach
zucchini
butternut squash


Fruit-
apples (more honey crisp!)
pears
bananas

Chard Pie (kinda like a quiche)

It has come to my attention that this recipe I talk about all the time is not actually on the blog - so here it is!

Crust:
2 cups whole wheat flour
1 T kosher salt
1/2 cup olive oil
1/2 cup dry marsala (I've also used brandy for this in a pinch)

Filling:
1 cup diced onions
3 cloves minced garlic
1 tsp cinnamon
1 tsp cumin
4 eggs, lightly beaten
1/4 cup shredded gruyere (most any cheese will work fine)
Large bunch of chard (or kale, or collards, or any greens)
1/4 pine nuts
4 finely diced dates


I made this in a 9 inch spring-form pan so the whole business can be unmolded and served on a platter at the end. The gruyere stinks like nobody's business, but is well worth it! I've also subbed pork and zucchini, or broccoli and ham for the chard/greens to serve carnivores.

Preheat the oven to 400 degrees.

Toss the flour and the salt into the bowl of a food processor, pulse for a few seconds. Turn the processor on, and pour in the marsala slowly. Pour in the oil slowly. Let the machine run until the dough forms a cohesive ball. (You can also do this in a bowl, I like the well method.) Turn out onto wax paper and knead a bit. Divide into halves, and freeze one portion for later use. Mold the half you're using into a large disk, and let it rest on the counter while you prepare the filling.

Heat 2 tablespoons of olive oil in a large skillet over medium flame. Add the onion and garlic and let it soften for a minute. Add the chard, season with the cumin and cinnamon, and sauté until it’s just very lightly wilted but not cooked down, about 3 minutes. Take the skillet off the heat and let the chard cool for a few minutes. Now add the cheese, eggs, dates, and pine nuts. Season with a little salt and black pepper and mix well. Roll the dough out between two sheets of wax paper until it is large enough to line the pan (halfway up the sides). Peel away one sheet of wax paper, and turn the crust dough into your pan. Peel away the second sheet, and pat the crust into place.

Pour the filling into the crust, and bake 40 minutes, or until golden brown and puffed. Let it rest for about 10 minutes before unmolding, slicing, and serving.

enjoy!
GP

Holiday Meats

I've forwarded members the meat/dairy price list.

Please let me know if you think you'd like to order something special for Thanksgiving.

November 07 Pick-up

Proteins:
Ground Buffalo


Grains/Dry Goods/Oils:
Cereal
Sugar
Rice

Dairy:
milk
soymilk
yogurt
half and half
eggs
rice milk
cottage cheese
brick cheese


Canned Goods:
*none this time*


Bakery: (all Aunt Millie's)
Bread
Bagels


Produce:
Vegetables-
kale
spinach
potatoes
swiss chard


Fruit-
apples
pears
bananas

Fish Cakes

Hey Friends!

I just pulled out a couple cans of mackerel from the back of the cabinet... and I made some boss fish cakes. Thought I'd share the recipe while I could remember it. Here goes:

1 (15 oz.) can mackerel
1/2 large onions, minced _very_ fine (you could run it through your blender)
2 eggs, beaten
6 tbsp. matzo meal (or bread crumbs; or cracker crumbs)
1/4 c. shortening for frying.

Drain the fish, and discard any bones (if there are any). Break into flakes with a fork, and add the eggs, the onion, and the matzo. Mix until just combined. Let stand for ten minutes. While the mixture is standing, melt 1/4 shortening in a large, heavy fry pan. Drop in heaping tablespoons into pan, and fry for 3-4 minutes per side, and serve warm.

Yum!

Chard and Garbanzo Bean Recipe

Found a recipe that looks good to use the card and garbanzo beans from the pick up today.

The original link can be found here:

http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110

Roasted Garbanzo Beans and Garlic with Swiss Chard

Bon Appétit  | January 2008

by Michael Psilakis

yield: Makes 6 servings

Ingredients

Garbanzo Beans:

• 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
• 10 garlic cloves, peeled
• 2 large shallots
• 3 small bay leaves, preferably fresh
• 1 teaspoon fennel seeds
• 1 1/4 cups extra-virgin olive oil

Chard:

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, peeled, crushed
• 3 small bay leaves, preferably fresh
• 2 shallots, sliced
• 2 bunches Swiss chard, center stems cut out, leaves coarsely torn
• 2 cups low-salt chicken broth

Preparation

Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

Farm Visit

Friends-

Mr Hollis Smith - who brings all our local produce in the summer has invited us to visit a working farm run by a friend of his in Saline. (I think someone in the co-op asked about a farm to visit with children)

Coleman's Farm
12758 Jordan Road (between Willow & Arkona)
Saline

734.358.0379 ask for Kurt, and tell him that Hollis sent you.