'Community Supported Agriculture - Weekly Veg Bag Scheme'

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Load up on Local Summer Goodness with a World Food Twist

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Hi all

After chatting to some members I’ve found that some people are scratching their  heads trying to come up with ways to cook their broadbeans. So I’ve been asked to put out  a broad bean recipe that I shared last year. Did you know that even if the  pods are turning black, look inside and you will find the beans are in fact still okay.

Freezing tip:  wash,blanch for 3 min, freeze in freezer bags or containers. Keeps for 12 months and can be used throughout winter.

The weather is still lovely so I popped in a BBQ sweetcorn recipe. Mouth watering finger licking good. Aimi’s Lovely Local Veg are inspiring me to share some world food recipes this week.

Enjoy until next week :)

Jeannie

 

Broad Bean Dip / or Bissara (an Algerian dish)

  • 675g / 1i/2lb Aimi’s broad beans shelled

  • 1 small green chilli (or sprinkle of chilli flakes)

  • 1 tsp paprika

  • 1 tsp cumin s. eeds crushed in pestle and mortar

  • 2 cloves of garlic

  • 8 tblsp olive oil

  • Juice of half a lemon

  • Salt and pepper

Boil the beans in lightly salted water until tender. Drain and puree in food processor with the chilli,paprika,cumin and garlic. Slowly drizzle in the oil and lemon juice. Garnish with a little olive oil lemon juice and sprinkle with paprika. Lovely with fresh salad  and warm bread such as pitta or cheese sticks

 

Balkali Havuci (Armenian Turkish dish)

  • 2 of Aimi’s carrots

  • 500g/ 1lb of Aimi’s Broad Beans if you still have some

  • 1 onion

  • 2 cloves of garlic, finely chopped

  • 2 tblsp of mint or dill chopped

  • 1 tsp of salt

  • Greshly ground pepper

  • 3 tblsp of olive oil

Shell the beans and bring to boil in some water. Add the onion to the beans, and simmer until tender. Stir in remaining ingredients and cook until veg are just tender. Serve with  chunks of bread as a starter. Yum

 

Harvest Chicken Soup

  • 2 of Aimi’s carrots, peeled and sliced

  • 2 of Aimi’s leeks, cleaned and sliced

  • 2 of AImi’s courgettes chopped

  • 2 lbs skinless chicken breasts, cubed (even nicer if it’s TTK CSA locally sourced chicken)

  • 1 bunch of kale, torn from stems (about 4-5 cups)

  • 1 1/2 teaspoons salt

  • 1 1/2 teaspoons pepper

  • 1 teaspoon smoked paprika (I found some in a local veg shop)

  • 1/2 teaspoon ground nutmeg

  • 3 tablespoons olive oil

  • 3 garlic cloves, minced

  • 64 ozs chicken stock

  • 3 tablespoons freshly grated parmesan cheese

  • extra shaved parmesan for topping

Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large pot over medium-high heat and add 2 tablespoons oil. Add in chicken in one layer and cook until golden brown on each side. Once finished, remove with a large slotted spoon and put aside. Reduce heat to low, adding remaining oil and toss in chopped leeks with remaining salt and pepper. Let it cook for 5-6 minutes until soft.

Add in garlic and stir, cooking for 1 minute, then toss in carrots, courgettes etc, torn kale and cooked chicken. Add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes are soft but not mushy.

Before serving soup, add in grated parmesan cheese and stir well.. Top with a few extra shavings of parmesan.

 

Fast Hot and Yummy and Great for BBQ

  • 6 of Aimi’s sweet yellow corn

  • 1/2 cup lime juice

  • 3/4 cup extra virgin olive oil

  • 2 tablespoons chilli powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 3 tablespoons sea salt

In a medium sauce pot bring 4 cups of water with two tablespoons of salt to a boil. Drop corn into boiling water. Cook corn until tender (5-7 minutes. Once done, remove from heat and strain. Set aside to cool.

In a baking dish combine oil, lime juice, herbs and 1 tablespoon salt. Mix well.

Roll corn into the mix, place on grill and cook until brown, rolling every 2 minutes or so. Remove from grill and roll corn in chili mix again before serving.

 

Recipes Bursting with Summer Goodness :)

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Hi all

Ever since I did a course in nutrition I’ve had an interest in food as medicine.Did you know beetroots are loaded with potassium which is good for lowering blood pressure.It also has folate which helps in production of red blood cells.Courgettes are also a good source of folate and contain vitamin c. Steaming prevents loss of nutrients.

This week I’ve added a tip to help freeze any glut of courgettes you might have. This way you can remember the summer goodness in the heart of the winter.

Enjoy your recipes until next week :)

Jeannie

 

Here’s a Great Way to Use Your Courgettes with all their Summer Goodness Through the Winter

Top and tail courgettes and chop them roughly into approximately 2-3cm chunks. Use different colours for a more attractive dish. Roughly chop a couple of cloves of garlic.

Heat pan with oil to medium-hot. Add the courgettes and garlic to the pan and stir. Sprinkle in a little salt and some pepper. You can add some roughly chopped basil or parsley leaves.

Pop the lid on the pan and heat for about 5 min or so until  juices in the courgettes start to run. Take off the lid and continue to heat and stir occasionally until the courgettes are just tender and some of the liquid has boiled away, for roughly about 10-20 minutes

You can freeze this lovely mixture once it cools and use the sauté/frozen courgettes as a sauce for pasta, just simmer for a while to thicken and mix through. Or you can soften some finely chopped onion first (possibly some anchovy too) and then add your courgettes. You can also add them to stews and casseroles or use as a really intense flavour base for soups. Remember to label and date them. Tip from Permaculture.co.uk

 

Beetroot Brownies ..warm and gooey yumminess (your kids will never know that you put beets in them)

  •   1/3 cup Aimi’s Beetroots pureed

  •   1/2 cup flour (spelt if you like)

  •   1/4 cup cocoa powder   

  •   1/3 cup sugar

  •   3 local eggs, large (lucky you if you have your own)

  •   1/4 cup oil preferably coconut it’s nicer, melted and cooled a bit  

  •   1 teaspoon baking powder

  •    1 teaspoon vanilla

  •    1/3 cup chocolate chips

    First, preheat oven to 350 and coat a 9×9 pan with oil. In a large bowl,stir together dry ingredients. Then, add in wet ingredients: eggs, coconut oil, vanilla, and beet puree, and mix until smooth.

Transfer batter into pan and cook at 350 for about 20 minutes or until you do a knife test until it comes out clean.

 

Courgette Butter/ about 2 cups

  • 2 lbs of Aimi’s courgette

  • 1/4 cup olive oil or butter

  • 2 minced shallots, garlic, (I use both)

  • Salt and pepper

Grate the courgettes. Let them drain in a colander for 3 to 4 minutes or until you are ready to start cooking. Squeeze water out of the courgette by wringing it in a clean towel.

In a deep pan, heat the olive oil/butter. Sauté the shallots and garlic briefly. Cook and stir over medium to medium-high heat until the courgette reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn down the heat. Then scrape those tasty bits into the butter for even more flavour — you can add a little water . The courgette will hold its bright green colour and slowly caramelize into a nice vegetable jam. This yummy butter is great on toast, or as a side dish.

 

Courgette and Corn Veggie Burgers

  •     1 cup of Aimi’s yummy sweet corn

  •     6 cups of Aimi’s shredded courgette

  •     2 cups drained courgette juice (add water if you did not get 1                   cup of juice)

  •     1/4 cup chopped onions

  •     2 cups of chickpea or other flour

  •     4 cups breadcrumbs

  •     2 tsp baking powder

  •     1 tsp baking soda

  •     2 tsp sea salt

  •     1/2 tsp black pepper

  •     1/2 tsp smoked paprika optional (sold in kinsale)

  •     1/2 tsp red pepper flakes

Pre-heat oven to 350 and grease baking sheet with oilDrain courgette by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl. In food processor, process dry ingredients, included seasonings and spices. Add courgette juice and process only until combined. Transfer chick pea mixture into a separate bowl. Add in veggies and season to taste.

Make burgers  by hand, patting into a flat burger shape. Place on greased oven tray and drizzle each burger with coconut oil or other oil. Cook for 25 minutes, or until underside is golden brown. Flip each burger and cook an additional 5-7 minutes until the top is golden brown.

 

Carrot beet Halva

  • 1 cup of Aimi’s Carrot and beetroot grated

  • 1 cup of flour (I use spelt)

  • 2 cups of Milk

  • 1 cup of Sugar

  • 2 tbsp of melted butter

  • 1 tsp of Cardamom powder

  • 1 tbsp Cashew nuts chopped

 

Heat milk in a deep bottomed pan. Stir in flour and mix well so that there are no lumps. Add grated carrot , beet , sugar and 1/2 cup hot water continue stirring in low flame.

Add melted butter and stir well.

Heat a little butter and fry cashew nuts till golden in colour.

Add fried cashew nuts and cardamom powder into the carrot mixture and continue stirring in low flame until a thick consistency is attained.

Transfer the carrot halva contents into a greased plate. When cool, cut into desired shapes.

 

Kinsale Green Growers Recipes 11th August

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Fennel Salad

  • 1 of Aimi’s medium-large courgette, sliced into thin pieces

  • 2 of Aimi’s small fennel bulbs, trimmed and shaved into slender pieces

  •     2/3 cup / .5oz/ 15g loosely chopped fresh dill

  •     1/3 cup / 80ml fresh lemon juice, plus more if needed

  •     1/3 cup / 80ml oil, plus more if needed

  •     fine grain sea salt

  •     4 or 5 generous handfuls rocket leaves

  •     Honey, if needed

  •     1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)

  •     1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the courgette, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the rocket leaves in a bowl. Scoop all of the courgette and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently. Serve topped with pine nuts and feta.

 

Yummy Fennel and Parmesan Dip

  • 3  of Aimi’s fennel bulbs, trimmed and cut into 1-inch wedges

  • 3 tablespoons oil   

  • 4 garlic cloves, slightly crushed

  • Coarse salt and freshly ground pepper

  • 1/4 cup plus 2 tablespoons finely grated Parmesan cheese

    Preheat oven to 200 degrees/ gas mark 6. Heat oil in a large heavy ovenproof pan over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let it cool a little.

    Raise oven temperature to 250 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in centre and cheese is golden brown, about 20 minutes.


Baked Tomato, Courgette and Aubergine

  • 5 small tomatoes, thinly sliced

  •  1/3 cup oil

  • 1 onion, peeled and sliced

  • Coarse salt and freshly ground black pepper

  • 1 small Aubergine, about 6 inches long, thinly sliced crosswise

  •  2 of Aimis courgettes thinly sliced lengthwise

  •  2 garlic cloves, thinly sliced

  •  1/2 teaspoon fresh thyme leaves

    Preheat the oven to 200 degrees/ Gas Mark 6 .Pour some of the olive oil to cover the bottom of a baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of aubergine and sprinkle on more salt. Add another third of the tomatoes, the courgette, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (veg will be piled high but collapse as they cook.)

    Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit.

Kinsale Green Growers Summer Goodness Every Week

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Hi All

I trust you are all soaking up the lush sunshine, and the vitamin D that we absorb from it. Isn’t summer just heaven ! I’m happily laden with abundance these days, with a glut of courgettes and scrumptious sun kissed tomatoes from Aimi and another friend. Apples spilling from the trees, Oh the chutneys I am making Yum !!!

Enjoy tantalizing your taste buds with some of these lovely recipes with Aimi’s gorgeous fresh nutritious local veg.

 

Until Next week I  hope you got to enjoy the regatta fireworks (I know I did) ..have fun in the sun

Jeannie :)

 

Broadbean and Courgette Salad

  • 8 of Aimi’s baby or 4 medium courgettes

  • 200g pf Aimi’s podded broad beans, about (1kg/2lb 4oz unpodded weight)

  • 2 tbsp olive oil

  • 10 walnut halves, roughly chopped

Vinaigrette

  • 1 bsp white wine vinegar

  • 50ml of your favourite oil

Vinaigrette: Mix vinegar and oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.

Cut the baby courgettes into 4-5 pieces length ways. Heat the oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add  broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

 

Broad bean Chicken tagliatelle

  • 1 handful of Aimi’s parsley (chopped)

  • 175 grams of Aimi’s broad beans

  • 4 skinless chicken breasts

  • 1 tsp olive oil

  • 300 grams tagliatelle

  • 85 grams crème fraîche (reduced-fat)

  • 1 lemon

  • 6 tbsps parmesan cheese (finely grated)

Heat grill to high. Put the chicken onto roasting tray, coat with oil, season, then grill for about 15 mins, turning halfway through the cooking time.

Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.

Shred cooked chicken and put into the pasta pan add crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta.  Serve sprinkled with the remaining Parmesan.

 

Easy Peasy Beetroot Relish

This Relish will keep for up to a year and get

tastier the longer you keep it  :)

  • 1.35g Aimi’s Beetroot

  • 1 tsp caster sugar

  • 450g/ 1lb shallots, chop finely

  • 600ml white wine or cider

  • 1 tbsp pickling spices in muslim

  • 450g/1lb granulated sugar

Put beetroots in a pan , pour over enough water to cover them, and add caster sugar. Bring to boil and simmer for 1 hour until beetroot is cooked.Drain and let cool until you can peel and chop into small pieces.

Put shallots and vinegar in a pan and cook for 10min on a low heat. Add beetroot and bag of spices. Stir and add granulated sugar. Cook gently until sugar dissolves. Bring to rolling boil for 5 min,then reduce heat to simmer and cook for about 49 min or until relish thickens.Remove spice bag, and put relish into warm sterilized jars. Enjoy a more mature flavour if you wait a month.

 

Broad Bean and Kale Hash

  • A handful of Aimi’s broad beans

  • 100g Aimi’s Kale

  • 400g leftover cold potatoes, roughly chopped

  • 1tsp oil, & extra for frying

  • 80g spicy chorizo sausages, cut into small pieces

  • 1 onion, finely chopped

  • ½ tsp paprika (optional)

  • 2 eggs   

Heat oil in a medium frying pan, and add the chorizo and onion. Fry for about 8 mins, until the sausage and the onion is soft.

    Turn up the heat, tip in the kale and stir-fry for 1 min until wilting. Boil or steam the broad beans for about 15min, when ready add them to the hash along with the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender.Fry or poach the eggs, then serve on top of the hash. Yummy and has lovely crispy bits on the bottom of pan..enjoy

 

 

 

Local Food Recipes

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Hi all I hope you are all enjoying the lovely weather as it comes and goes. Summer is such a blessing.. isn’t lovely to grab some wickedly lazy moments lazing about in the sun eating al freshco the lovely food available to us here in Kinsale.

This is the perfect time of year to start making home made chutneys to stash away the flavours of summer for the winter ahead. My favourite has to be courgette and tomatoe chutney and I’ve managed to preserve some for up to 2 yrs or so, they get even tastier with age unlike some food, as all the flavours just merge and mellow YUM.  

Until Next Week…Bon Apetit

Jeannie

 

Courgette & Tomato Chutney

  • 1 kg of Aimi’s courgettes (dice)

  • 1 kg of Aimi’s tomatoes (chopped)

  • 500 ml white wine vinegar (I use cider vinegar with the mother culture)

  • 400 grams brown sugar

  • 1 tbsp mixed spice

  • 2 tbsps yellow mustard seeds

  • 1 cinnamon sticks

  • 4 onion (chopped)

  • 4 apples (eating, peeled and diced)

  • 300 grams sultanas or raisans

Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.

Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.

 To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.

Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.

 

Cheesy Courgette with Garlic and Parsley

  • 2-3 of Aimi’s small courgette, cut into 1/2 inch thick slices (if large, cut in half or fourths lengthwise, then slice)

  • 1 tsp oil

  • 4-6 large garlic cloves, thinly sliced

  • pinch sea salt

  • 2 tsp chopped flat parsley

  • 2 tsp grated Parmesan

  • 1/4 cup grated mozzarella

With cooker set to medium, heat the oil in a large frying pan with a lid. Add sliced garlic and sauté, until you start to smell garlic mmm. Add squash and stir in, cover & cook 4 min. After 4 min, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until courgette is tender-crisp and liquid is evaporated

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

Courgette Fritters

  • 1 lb of Aimi’s courgettes (about 2 medium sized), coarsely grated

  • Salt I recommend sea salt for health benefits

  • Ground black pepper

  • 1 large egg I use local free range

  • 2 scallions, finely chopped

  • 1/2 cup all-purpose flour

  • 1/2 cup oil

  • Sour cream or plain yoghurt

Salt the courgette with about 1 teaspoon of salt. Try to remove the excess moisture from the courgette by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels or fresh t towel.

 Whisk egg in a bowl; add the courgette, flour, scallions, and 1/4 teaspoon of pepper. Mix well..

Heat oil in a pan over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.Serve  with sour cream or plain yoghurt on the side.

 

Potato and Beet Salad

  • 3lbs of Aimi’s rich red beetroot, greens trimmed and put aside

  • ½ lb Aimi’s potatoes

  • Coarse salt, to taste

  • 6 tablespoons extra-virgin olive oil

  • 2 garlic cloves, thinly sliced

  • 5 ounces mild blue cheese (preferably Danish blue), crumbled

  • Freshly ground pepper, to taste

Bring a large saucepan of water to a boil. Add beetroot,reduce heat & simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.

Now put Aimi’s potatoes into another pan, and cover with water. Add salt, bring to a boil, reduce the heat, simmer until tender, about 10 min. Drain, and let cool. Halve them lengthwise.

Coarsely chop about 4 cups of beetroot greens if they are still on. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, until golden, 2 – 3 min. Add beet greens, and cook until wilted.. Transfer greens to paper towels to drain.

Toss together beetroots potatoes,beet greens, blue cheese, pepper, and remaining oil. As the Spanish say…Delicioso !!

 

 

 

 

 

 

Seasonal Summer Recipes 30th June 2014

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Hi all
I’m writing this from beautifully sunny west cork where I’ve been immersed in nature and exploring the local beaches and walks for a few days. I hope Kinsale has been sunny too and you are all getting to eat your meals al fresco.Such perfect weather. Enjoy your tasty recipes until next weeks bounty of lovely veg.
Jeannie

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Roasted Tomato and French Bean Salad

  • 1/4 lb Aimis thin French green beans or small green beans, trimmed)
  • 1 cup of Aimis salad greens 
  • 2 tbsps fresh orange juice
  • 1/4 tsp fresh lemon juice (or to taste)
  • 1/4 tsp grated orange (freshly)
  • 1/4 tsp dijon mustard
  • 1 tbsp olive oil
  • 1 tsp shallots (minced)
  • Preheat oven to 450° F. and lightly grease a baking sheet.

Place Aimis tomatoes in one layer on a baking sheet and season with salt and pepper. Roast the lush tomatoes in middle of oven 15 minutes, or until edges are browned, and then leave aside to cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. Draiin the beans and rinse under cold water until cool. Drain beans and pat them to dry.
In a bowl whisk together juices,mustard, zest, shallot, oil, and add salt and pepper to taste.
Arrange tomatoes, overlapping, on plates and pile mixed salad greens and beans on top. Drizzle salads with vinaigrette. Great as a side dish.
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Beetroot and Barley Salad with Rainbow Chard

  • 4 of Aimi’s beetroots tops removed
  • 1 lb of Aimis wonderful rainbow chard 
  • 1 cup pearl barley (dry)
  • 1/2 large red onion miinced
  • 3 tbsps lemon juice /1 lemon
  • 4 ozs feta (crumbled, plus save some for serving)
  • 21/2 tbsps extra-virgin olive oil 
  • salt
  • pepper

Heat the oven to 230C/gas 8. Wrap the beetroot in foil and roast them in the oven until they are just tender, 30 to 45 minutes. Let cool enough to peel and dice the beets into 1/2-inch cubes.

Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook til barley is tender, about 30 minutes. Drain barley and return to the pan. Cover until ready to use.

Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the chard and pat dry, Strip off the leaves, and stack them in a pile, slice into 1/2-inch strips. Set aside. Dice the stems into small bite-sized pieces and set aside.

Heat 1 teaspoon of oil in a large pan over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add strips of chard leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is too dry, add a few tablespoons of water so the chard can keep steaming.

Drain the red onion from the soaking water. Place with diced beets, cooked barley, chard stems and leaves, and red onion in a large mixing bowl. Let everything cool to room temp, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of oil, and salt. Drizzle the salad dressing over the salad and stir to evenly coat everything.
• By the way if your beetroots come with their tops still on them, you can substitute them for all or part of the chard.
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  • Parmesan Pepper Flavoured Curly Kale Chips

  • 3 lbs of Aimis curly kale 
  • 4 tbsps olive oil (divided)
  • 8 tbsps parmigiano reggiano/parmesan cheese (finely grated, divided)
  • 2 tsps ground black pepper (freshly, divided)
  • fine sea salt

Who needs potato crisps when you can make home made Kale crisps. Kale crisps are very popular these days.You won’t believe how easy these crisps are to make at home and so cheap too. The Parmigiano and freshly ground pepper seasoning are wickedly tasty with the kale. I guarantee you won’t be able to eat just one! The crisps can be made a day ahead and stored in an airtight container in a cool room. Re-crisp them in oven, if needed.

Heat oven to 140C/gas 1 use upper racks in oven. Line rimmed sheet pans with parchment or nonstick foil. Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves Wash leaves and dry well.

Place half of kale in a large bowl. Toss with half of oil, rub the leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
Spread leaves in a single layer on lined sheet pans and bake, switching baking sheets from upper to middle rack halfway through, until crisp, for approx 25 minutes. Transfer crisps to plates to cool.

 

 

Solstice Recipes from Jeannie for Kinsale Green Growers

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Bumble Bee on Aimi's Farm

Hi everyone

Isn’t the weather fantastic we are so blessed. I hope you are all enjoying the recipes and Aimi’s lush, fresh, local, and seasonal veggies!! The yellow jacket Bumble Bees and other variety of bees are buzzing with delight in the garden helping to pollinate all our veg and flowers. One friend told me she had 5 different species of bees in her beautiful garden.

Until next week enjoy your veggies , and and keep an eye out for all the different types of bees.

Jeannie

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Sweet Cabbage Slaw with Green Onion and Parsley

  • 1/2 head or full head depending on size of Aimi’s cabbage

  • 3/4 cup of Aimis chopped parsley if you still have some

  • 3/4 cup thinly sliced onion or Aimi’s Scallions

  • A glug of your favourite oil

  • 1/4 cup white balsamic vinegar or white vinegar

  • Salt to taste (I used about 3/4 tsp. sea salt) optional

  • Freshly ground black pepper to taste (I used about 1/4 tsp.)

  • Crushed Fennel and Celery seed for yummy flavour

  • A little slurp of honey or agave syrup

  • Top the salad with pumpkin, or sunflower seeds, I do this with most salads.

Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage. Wash and coarsely chop parsley, and thinly slice onions.

In small bowl or glass measuring cup, stir together the oil, white balsamic vinegar or white vinegar, salt, and pepper. In a pestle and mortar crush your seeds and add to mix.

Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.) Add more seasoning if you like. Top the salad with pumpkin, or sunflower seeds.

—————-

Breakfast of Almond and Parsley Pesto with Aimi’s Green Beans  and Egg on top

  • Sea salt

  • 1/2 pound of Aimi’s  french green beans, trim the ends

  • 1 large clove garlic

  • 1 cup Aimi’s lightly packed parsley leaves

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup almonds, toasted and coarsely chopped

Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans and cook for 3 mins.

In a food processor or blender, put the parsley, garlic, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine still running, add the oil in a slow steady stream and process until a smooth purée is created. Add almonds and puree until finely chopped and the pesto is a nice coarse purée.

Drain the beans until dry. Put them in a bowl, add the pesto, and toss to coat evenly. This is scrumptious with a poached egg on top.

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Chard, Tuna and Zingy Lemon Pasta

  • Aimi’s  Swiss chard, trimmed and coarsely chopped

  • 300g wholewheat  (bow-tie pasta)

  • Glug of oil

  • 1 medium onion, finely chopped

  • 4 garlic cloves, finely chopped

  • 185g tuna

  • ¼ tsp each salt, ground black pepper and chilli flakes

  • Zest and juice of one lemon

  • 15g chopped fresh basil leaves

  • 40g (1½oz) freshly grated Parmesan cheese

    In large saucepan, cook pasta in boiling water until tender, then drain.  In large pan, melt oil and sauté onion and garlic until softened.

Add Swiss chard and cook until leaves are wilted. Add tuna and stir until heated through.

Add drained pasta, salt, pepper, chilli flakes, lemon rind, lemon juice, basil and Parmesan cheese. Toss well to mix. Enjoy

—————-

Roasted Carrot and Hot Tomato Sauce

  •     A few of Aimi’s lush tomatoes, quartered

  •     2 of Aimi’s large carrots, peeled and sliced into rounds

  •     1 small onion, quartered

  •     3 medium cloves garlic, unpeeled

  •     1 habanero pepper or other type of pepper

  •     4 tablespoon olive oil,

  •     3 tablespoons dark brown sugar (optional)

  •     A sprinkle of sea salt,

  •     1/3 cup water, plus more as needed

  •     1 tablespoon balsamic vinegar

    Preheat oven to 220 or gas 7. Place tomatoes, carrot, onion, garlic, and hot pepper on a baking sheet. Drizzle with 2 tbs oil and sprinkle with sugar and salt. Toss to evenly coat. Place baking sheet in oven and roast until carrots, tomatoes, and onions have softened, about 60 minutes. Remove from oven and let cool for a while.

Remove stem and seeds in roasted hot pepper. Peel garlic cloves. Place roasted habanero, garlic, carrots, tomatoes, and onion in food processor fitted with a steel blade. Blend until everything is finely chopped, scraping down sides of bowl as necessary.

Add water, remaining 2 tablespoons olive oil, and vinegar; process until smooth, adding additional water as needed to form a thick,  sauce. Season with additional salt to taste. Transfer to an airtight which keeps for about a week yay.

Sunny Goodness from Kinsale Green Growers

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Hi all

I hope you’ve been enjoying the sporadic sunshine. I know our veggies grown by our favourite farmer will be packed with sunny goodness. Here’s this weeks recipes.

Enjoy :)

Jeannie

-*-*-*–*-*-*-

*Simple Spinach Recipe (Popeye would love this..anyone rem him?)

2 large bunches of Aimi’s  spinach, about 1 lb

Olive oil, extra virgin

3 cloves garlic, sliced

Salt to taste

 Cut off the thick stems of the spinach and discard.Rinse and drain the spinach.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

 

*Quick Kohlrabi Pickles

2-4 Aimi’s kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes

Good olive oil (optional)

Rice vinegar I use this for all my salads If you don’t have rice vinegar, you could substitute with white wine or white vinegar

Sea Salt

Fresh Black Pepper

Place the kohlrabi chunks in the bowl of a lidded, airtight container.  Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper.  Replace the lid and shake well.  Taste and adjust seasoning.  Place in fridge, shaking occasionally.  They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavoured but still largely retaining their lovely texture.

 

*Roasted Kohl Rabi
1 1/2 lbs Aimi’s kohl rabi, ends trimmed, thick skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasoning right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

 

* Beet Salad

1 lb of Aimi’s beets

1 lb Aimi’s carrots

1 lb potatoes

 2 large dill pickles, diced

 1 onion, minced

 1 (8 ounce) tinned or frozen peas, drained (save Aimi’s to eat raw yum)

2 tablespoons olive oil

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh parsley (optional

1/2 teaspoon salt

Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.

    The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

 

*Beetroot and Goat Cheese Salad

Aimis Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Aimis Spinach

 Green salad

 Goat cheese

 Walnuts – chopped

 Olive oil

 Lemon

 Dry powdered mustard

 Salt and pepper

The dressing for three individual salads is 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. – Approximate measurements.

Assemble the salad according to how much you want. A handful of spinach and salad leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. YUM

 

Bring on the Veggie Goodness

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Bring on the Veggie Goodness

Let the season of abundance begin. Our favourite farmer is working hard to bring us our lush local veggies. Soon we will have bags bursting at the seams with fresh local seasonal nutritious veg.

Did you know that kohl rabi the sputnik/turnip is a wonderful source of fibre, Vitamin C, Vitamin B6, Vitamin B1 (thiamin), Vitamin B9 (folate), Potassium, Copper and Manganese, and a great source of Magnesium and Phosphorus and fibre.

Enjoy your Veggies :)

Jeannie

 

*Green Pea and Kohl Rabi Salad

Salad:

2 of Aimi’s kohlrabi, peeled and julienned

1/2 cup of Aimi’s peas, blanched for 2 minutes

5 large radishes, julienned

Dressing:

a little honey

1 tsp salt

1/4 tsp freshly cracked black pepper

1 tsp Dijon mustard

2 tbsp apple cider vinegar

1/4 cup extra virgin olive oil

 

To make the dressing, combine the salt, honey, pepper, mustard, and vinegar in a small bowl. Slowly whisk in the olive oil.

Place the salad ingredients in a medium bowl. Add just enough dressing to coat the ingredients. Taste and adjust with additional salt, pepper, or dressing.

 

*Roasted Kohlrabi with Garlic and Parmesan

4 of Aimi’s medium kohlrabi bulbs

1 clove garlic, sliced lengthwise into quarters

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

Freshly ground black pepper

¼ cup shaved Parmesan cheese

 

Preheat oven to 450 degrees.

Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut into about ¾-inch dice. Put into a 2 ½-quart casserole dish and toss with garlic, olive oil and salt.

Reduce oven temperature to 375 degrees. Roast kohlrabi, turning occasionally, about 30 to 35 minutes or until well browned. Remove from oven and discard garlic. Toss with pepper, divide among plates and top with Parmesan. Serve immediately.

 

*Lush spinach, wine, peas and scallion

4 large hand fulls of Aimi’s spinach, tough stems removed

1 bunch of Aimis scallions, dark and light green parts diced (about 1/4 cup)

2 cups of Aimis fresh peas

3 garlic cloves, sliced

1 cup white wine

2 tbsp butter, divided

2 tbsp olive oil

sea salt and pepper

Heat olive oil and 1 tbsp butter in deep pan over medium heat. Add the scallions and sliced garlic, stirring to coat with oil and butter. Let saute’ for 2-3 minutes, not letting the garlic brown.

Add the peas, and saute for another 2-3 minutes, until the garlic starts to turn golden brown. Add the wine, and bring to a boil. Reduce to a simmer and allow to cook for another 2-3 minutes. If using fresh peas, be sure to test one before adding the spinach to be sure that it is cooked.

Add the spinach, stirring to coat with liquid. Allow spinach to heat through and wilt, 2-3 more minutes. Add last tbsp of butter and salt and pepper to taste.

End of Season Recipes :)

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Photo taken yesterday  23rd September 2013 at Aimi’s  farm whilst harvesting  from our very small scale plot some Quinoa .(for Transition Town Kinsale’s Community Supported Agriculture  )
 

Hi all

And so we come to the last week of our veg. Aimi won’t be harvesting any more after this week but she’ll be busy doing lots of other work on the farm.  I hope you’ve enjoyed your recipes and especially your sweet lovely local nutritious veg. Back to shop bought veg until next year when Aimi starts growing again. Meanwhile you might find Aimi at the market with Laurel this wedensday. Laurel makes lovely prepared dishes with Aimis lovely veg and you might see  some of Aimi’s veggies on the stall too.

 

https://www.facebook.com/kinsale.greengrowers?ref=ts&fref=ts

Until next year

Jeannie :)

 

Carrot and chickpea salad

Serves 4-6

  • 1 cup shredded carrot

  • 1 cup Aimi’s flat-leaf parsley leaves, very coarsely chopped

  • 19-oz. can chickpeas, drained and rinsed or soak over night

  • 1/2 cup chopped scallions, white and green parts (about 4)

  • 1/2 cup sliced radishes

  • 3 Tbs. fresh lemon juice

  • 1 tsp. ground coriander

  • Sea salt and freshly ground black pepper

  • 6 Tbs. extra-virgin olive oil

  • 1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Good with warmed pita bread, sliced into wedges. Take half the chickpeas and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
In a jug whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.

 

Simple Parsley pesto

  • 2 cups of Aimi’s fresh parsley

  • 1/3 cups pecans (or walnuts)3 cloves garlic

  • 1/4 cup olive oil

  • Sea salt

  • (1/4 cup Parmesan cheese

Combine the parsley, garlic, and pecans in a food processor and blend until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt.
Transfer the pesto in a jar and keep in fridge.

 

Zingy Leek and Courgette soup

serves 4

  • 3 leeks, washed and chopped

  • 2 courgettes, chopped

  • Large handful of parsley

  • lemon zest, of 1/2 a lemon

  • 1 clove of garlic, finely chopped

  • 600 ml vegetable stock

  • salt and pepper

Great with Parsley Pesto  recipe above and Pitta or big chunks of bakery bread YUM!! Sauté the leeks and courgettes in olive oil until starting to turn golden.  Add garlic and continue to cook until fragrant. Pour in the stock. Add the lemon zest and simmer for 15-20 minutes. until all the vegetables are cooked through. Wait about 10 min to add parsley.simmer for a few minutes then blitz in a blender. Taste and adjust the seasoning, perhaps adding a splash of lemon juice for a bit of zing. Serve garnished with a drizzle of extra virgin olive oil and some parsley.

 

Turkish Carrot and Parsley

  • Handful of Aimi’s flat leaf parsley, finely chopped

  • 3-4 of Aimi’s medium carrots, grated

  • 30ml/2 tbsp. olive oil

  • 2-3 cloves of garlic, crushed in sea salt

  • 450gr/16 oz. / 2 cups natural plain yoghurt – whole milk yoghurt recommended-

  • Salt and freshly ground black pepper to serve

Good to eat with flat breads or Pitta breads. Sautéing carrots in olive oil making them softer and bring out their natural sweetness for 3 -4 minutes, until they are about to soften up, but still a little crunchy. Turn the heat off and leave them to cool aside.Put the sautéed carrots into the garlicky yoghurt bowl.

In the meantime, crush the garlic clove in sea salt and stir them into the bowl of yoghurt. When cooled, combine the sautéed carrots into the yoghurt bowl and give a good mix. Stir in the chopped parsley and mix well.

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