'Community Supported Agriculture - Weekly Veg Bag Scheme'

Recipies

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.
——————
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.
———————-
  • 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.

————– 

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.

-

 

Last of the Seasons Harvest :)

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Photo of Laurel selling Aimi’s veg on the market. Laurel also makes wonderful prepared food with all Aimi’s veg !!


Hi all

So now we’re coming to the end of Aimi’s lovely veggie bags. Aimi has dedicated a lot of time, hard work and energy to growing our vegetables in all kinds of weather from spring time and through that wonderful summer. Aimi’s done such a amazing job with a lot of hard work to keep us supplied for many months with lots of delicious veg. And so next week is the last week of harvest.  If you’re a fortnightly member and you’re collecting this week it is your last bag of the season. Or if you’re collecting next week that will be your last bag. Aimi you deserve a rest hun you truly do !! :)

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

 Until next week (I think) Jeannie

 

 

Parsley-tomato Dressing

Place tomato juice, vinegar, onion, parsley, garlic, cayenne pepper, oregano, black pepper, and canned tomatoes in a food processor or blender. Process until smooth.

Cherry Tomatoes With Parsley And Garlic

Preheat oven to 350 degrees. In a medium baking dish combine tomatoes, lemon juice, olive oil, garlic and salt; toss lightly. Bake for 5 minutes or until heated through. Stir in parsley just before serving.

 

Courgette and Leek soup

  • 2 or 3 of Aimi’s  courgettes 1 tbsp oil
  • 1 of Aimi’s onions finely chopped
  • 3 of Aimi’s leeks chopped
  • 1 tsp of Aimi’s parsley
  • 1 1/3 liters vegetable stock
  • 3 or 4 flourly potatoes
  • A tsp of rosemary
  • A tsp of thyme

Add the stock ,onion and leeks and potatoes and cook bringing it to the boil.
Add courgettes thyme and rosemary boil for a further 5 minutes then reduce the heat and simmer for 30 minutes or until the potatoes have softened and start to thicken the soup. Like most soups you can slightly and whiz soup with a blender until smooth. Or what I like to do is liquidize half and leave soup with some bite in it.If you want to freeze some to eat another time let it cool down then put some into your container and pop it in the freezer.

Bulgur Salad

  • 1 cup of Aimi’s fresh parsley
  • 1/2 cup of Aimi’s sliced onions
  • Lots of Aimi’s lucious chopped tomatoes
  • 1 cup bulgar
  • 1 cup boiling water
  • 1 tbsps lemon juice and zest
  • 3 tbsps olive oil
  • 2 tsps garlic finely minced
  • 1/2 cup mint leaves chopped
  • 1/4 cups cucumbers chopped
  • Irish Rock Sea Salt ground in pestle and mortar
  • Ground black pepper to taste

Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed. I soaked the bulgur for about an hour, which I find makes it nice and fluffy. While the bulgur grain soaks, zest one lemon and put zest and juice of lemon into a small bowl. Add the minced garlic, then whisk in the oil. When bulgur has absorbed all the water, stir in this dressing and let marinate while you chop herbs and veggies. Add parsley and mint. Chop herbs and slice green onions and cucumber and stir into bulgur. Season to taste with salt and fresh ground black pepper and serve.

 

A Nice Treat of Baked Fish With Tomatoes, Onions, And Parsley

  • 2 of Aimi’s onions chopped
  • ½ cup of Aimi’s parsley
  • 1 Can of tomatoes along with some of Aimi’s toms
  • 1 clove of garlic crushed
  • 3lb of fish such as red snapper
  • ½ cup of white wine yum
  • Irish rock salt and pepper to taste

Heat oil in a saucepan. Add onion and cook until translucent. Add tomatoes, wine, parsley, garlic, salt, and pepper.Simmer covered 10 minutes.Place fish in a large baking dish.Cover with sauce. Bake at 180°C about 25 minutes, or until fish flakes easily when tested with a fork.

 

Abundant Veg Recipes

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Hi all

Surprisingly I lit my first fire of the season in the little stove last night. It was so cozy. Time to wrap up a bit more and cook more warming recipes and think of preserving those foods while we still have abundance. Speaking of food preserves which we usually have at the Autumn Food Fest. We’ve had to cancel the fest this year as the Temperance Hall will be closed for 2 months. So we are brainstorming an alternative evening in a different location now. So keep your ears peeled as it will be happening soon. :)

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Until next week.. enjoy your recipes !!

Jeannie

 

 

Roasted Balsamic Veg

A few of Aimi’s Carrots chopped

2 of Aimi’s Turnips chopped

oil enough to coat vegetables

2 tsp balsamic vinegar

1 tsp fresh rosemary very finely chopped alternatively dried herbs

1 tsp sage very finely chopped fresh

salt and fresh ground black pepper to season if desired

ground black pepper salt

 

Preheat oven to 250. Peel carrots and turnips and cut into chunks, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into a bowl , pour in the oil and 2 tsp. balsamic vinegar, then add herbs. Stir to coat everything.
Coat the pan with oil Pour veggies out onto pan. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss some extra balsamic vinegar and seasoning if you like

 

Roasted Turnips with Parmesan

1 or 2 of Aimi’s Turnips peeled and cut into 1/2-inch wedges

1/8 tspn cayenne pepper

¼ tspn ground nutmeg

2 tbspn oil

Sea salt and pepper

1/4 cup grated Parmesan

Preheat oven to 475 degrees. On a baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

 

Rose Pink  Pickled Turnips

1 of Aimi’s small Beetroots or a few slices from a regular-size beetroot peeled

 (1 kg) of Aimi’s Tturnips peeled

3 cloves garlic peeled and thinly sliced

1/3 cup (70 g) coarse sea salt

1 cup (250 ml) white vinegar (distilled)

3 cups (750 ml) water

1 bay leaf

These would make a great gift !! In this recipe the small amount of beetroot is not so much used for taste but gives the pickle a lovely rose pink colour.  (The colour depends on how much beet you put in.) It’s fun to watch the colour deepen every day J. Sea salt is recommended not only for its health benefits it contains about 80 trace minerals including iodine which is a very necessary element for preventing thyroid problems and helps regulates the metabolism of multitudes of body cells. I recall reading that Benjamin Franklin would drink sea water when he felt sick? If hefelt unwell, he would walk to the sea, scoop a couple of handfuls, and go to bed. When he awoke, he felt great! Amazing eh?

To make the Brine mixture :  In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

 Cut the turnips and the beetroot  into batons, about the size of chunky chips. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.  Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will taste mellow after a few days. They’re best enjoyed within  six weeks after, as they tend to get less-interesting if they sit too long. Mark the date clearly on them and enjoy watching them turn that beautiful rose pink. Enjoy :)

Harvest Abundance

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 Hi all

Aimi has worked very hard since early spring time to bring us a lot of

delicious vegetables. We’ve been so blessed to have Aimi’s lovely veg for many months and now there are only a matter of weeks left. Aimi said the bags will run until the end of September and she will confirm this closer to the time.

Aimi is currently working hard sowing green manures which are plants that are good for enriching the soil and help to increase fertility and are a great organic way to add nutrients to the soil. So next year our veggies will be even more nutritious.

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Bon appétit until next week

Jeannie

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Crispy Potato & Courgette Fritters with Tomato & Sweetcorn Salsa with crispy green salad

1 of Aimi’s courgettes coarsely grated

1 of Aimi’s onions grated

500g potatoes, grated

1 large egg, beaten

Tomato & Sweetcorn Salsa

3 of Aimi’s sweetcorn

1 of Aimi’s onions (small) finely chopped

2 tomatoes

1 tsp olive oil

1 tsp red or white wine vinegar -

Grate the raw potatoes into a bowl and add the grated onion. Put the grated potato and courgette onto a thick layer of kitchen paper and press out excess water, add the onion and mix well with the egg.

Take a large spoonful of the mixture and press into a rough ball in the hands, then place on a baking sheet. Repeat with the rest of the mixture to make 12 potato cakes. Bake in the oven 225°C/Gas Mark 7 for 20 minutes until crisp.

Meanwhile make the salsa by cutting the tomatoes into small dice and mixing with the rest of the ingredients.Using a fish slice lift the potato cakes off the baking tray and serve with the salsa and Aimi’s crisp green salad.

   Mashed Turnips a very Irish recipe

1 of Aimi’s turnips peeled and cut into a large dice

Some of Aimi’s parsley chopped

Salt as needed

A sprinkling of ground pepper

A good knob of butter

Bring a large pot of salted water to a boil over high heat. When boiling, add turnips, cooking until tender, about 20 to 30 minutes (Use a knife to check the tenderness of the turnips.).

Drain water from turnips, adding turnips back into pot. Add butter, pepper and salt. Mash the turnips with butter and seasonings using a potato masher, until reaching a desired consistency. Add some of Aimi’s chopped parsley.

 

Spicy Turnips Fries

3 of Aimi’s turnips, peeled and each cut into about 6 wedges
2 teaspoons butter, melted
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes /to taste
1/8 teaspoon ground ginger
1 dash ground allspice

The kids will love these.Preheat oven to 400f degrees. Combine first 7 ingredients in a shallow roasting pan coated withoil, toss the turnips in the oil to coat.Bake at 200 degrees for 35 minutes or until tender, stirring every 10 minutes.

 

Courgette and Leek Soup

1 of Aimi’s onions finely chopped

2 of Aimi’s leeks chopped

900 g Aimi’s courgettes 1 tablespoon olive oil

1 1/3 liters vegetable stock

1 teaspoon rosemary

This will make a hearty quick and easy soup for about  people. Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes. Add stock and rosemary, then bring to the boil. Season, reduce the heat and simmer for 20 minutes. Cool the soup slightly and whiz soup with a liquidizer until smooth.

Hands up who likes Sweet Corn on the Cob :)

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Hi all

Did you know that Aimi’s sweetcorn is best eaten as quickly as possible as the natural sugars convert  to starch and the kernels start toughen. Sweetorn is a great carbohydrate food, and is rich in vitamins A,B and C fibre, iron magnesium, phosphorus and potassium. The sooner you eat them the better YUM

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Until next week enjoy the recipes

Jeannie

 

Corn Pancakes

About 4 of Aimi’s medium ears of sweet corn

1 cup flour

1 Tbsp baking powder

1/4 cup sugar/optional

1/4 tsp salt

3/4 cup milk

2 eggs

2 Tbsp vegetable oil

4 Tbsp butter, melted

 

I make pancakes all the time and I don’t measure I just throw in the flour and add milk until I get the right dropping consistency. I made 2 batches  recently one was corn pancakes  (very similar to fritters) with snips of Aimi’s Spring Onions the other with left over mashed potatoe and s.onion which tasted like corn potatoe cakes but they need to be cooked longer til they’re very brown Yum. I also added sunflower and sesame seeds for a lovely texture and black pepper.

 

And so to the recipe: This makes a lot of small pancakes.Remove kernels from the corn. Measure 2 cups corn kernels and set aside. Meanwhile, in a bowl, combine flour, baking powder, sugar, and salt. I make it without sugar and its stil nice.

 

In a blender whisk milk and 1 cups of the corn kernels until fully pureed reserve the other half of corn to add later (or you can puree all the corn for a smoother pancake). I prefer lumpy much yummier and more flavoursome..

 

Add eggs and oil to milk-corn mixture until blended. Add flour mixture, a bit at a time, and blend until smooth after each addition. Add butter and blend a few times to blend. Stir in reserved corn kernels if you chose kernel-laden cakes.

 

With your oil in the pan on medium heat. Pour batter in about 3-tablespoon amounts to make 3- to 4-inch pancakes. Cook until bubbles appear over entire surface, about 2 minutes. Flip pancakes and cook until golden brown on second side and cooked through, about 1 minute. Repeat with remaining batter. Serve hot with butter and maple syrup or honey.. see you don’t need the sugar J

 

Alternatively for a savoury pancake you can add chilli, paprika and coriander.Serve with a minty yoghurt dip, or guacamole and sour cream depending on whether you want savoury or sweet.

 

Corn Tomatoe and Basil Salad

A handful of Aimis sweet Tomatoes

3 of Aimi’s Sweet Corn

2 sprigs of Aimi’s Basil

1 or Aimi’s Onions

1 Tbsp. extra-virgin olive oil or vegetable oil

1 tsp. cider vinegar or white wine vinegar

1/4 tsp. salt

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside.

Cut off kernels of corn. chop tomatoes. Cut Basil into thin strips (this has a fancy name Chiffonade J)Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

Simply Romanesque

1 or 2 heads of Aimi’s broccoli Romanesco
2 to 4 garlic cloves, thinly sliced (vary depending on taste)
2 tablespoons extra virgin olive oil
1/2 cup water
Salt
Pepper
1/2 cup grated Parmeson

Cut or break the heads of Romanesque into small bite-sized florets to make about 5 cups.In a pan that has a cover, place the olive oil and bring to a moderate heat.Add the pieces of sliced garlic and the broccoli Romanesco florets and cook over a moderate heat until the garlic and the edges of the florets are browned.

Add the water, a pinch of salt, and several grinds of pepper.  Reduce the heat to medium-low and cover.  Cook for about 10 minutes until the water gradually dissipates and the florets become tender.Remove from the heat and sprinkle the grated parmesan cheese on the cooked florets.  Toss to combine

Broccoli Leek Soup

1 of Aimi’s Romanesque Brocolli

2 Aimi’s leeks, thinly sliced

1 tbsp oil

1 tbsp unsalted butter

1 medium potato, peeled and cut into 1-inch pieces

1 clove garlic, thinly sliced

3 cup chicken or vegetable broth

3/4 tsp salt

Pinch of freshly ground pepper

1/4 cup snipped chives / optional

 

Separate the lovely fractal florets from the stems, keep stems you’re going to use them too.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan and add chives, and reheat briefly.

sunflower and sesame seeds for a lovely texture and black pepper.
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