'Community Supported Agriculture - Weekly Veg Bag Scheme'

Recipies

Thank You Kinsale Green Growers For all The Scrumptious Nutritious Veg :)

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I think it’s appropiate on this the last post, that I put up a photo of both Aimi and Becca the founders of Kinsale Green Growers. Thank you for all the lovely Veggies, and Aimi thank you for all your hard work :) xx

 

Hi lovely members

So sadly here we are on our last week of Kinsale Green Growers Recipes EVER.

I shall leave you with some heart-warming recipes and some of them are time saving, and keep in the fridge well. I love to make a big pot of stew to share with my hungry friends on these darker nights. I hope you have enjoyed these recipes, as I have enjoyed sharing them with you !

Take care and have a cosy safe winter.

Blessings

Jeannie

 

 

Quick and Easy to Prepare :Baked stuffed marrow

  • 1 of Aimi’s marrows, about 900g

  • 1 of Aimi’s red onions, chopped

  • 40g butter  

  • 2 celery sticks, chopped (regans stall in market is selling yummy sweet local celery now)

  • 1 garlic clove, crushed

  • 2 x 400g cans chopped tomatoes

  • 3 tbsp of dried herbs or fresh if available

  • 50g fresh white breadcrumbs

  • 25g mature Cheddar, finely grated

  • salt and freshly ground black pepper

  • dried basil or fresh

    Preheat the oven to 190°C (gas 5). Cut the marrow into eight rings, each about 4cm thick. Remove the peel, unless the marrow is very young and tender, and scoop out the seeds. Place the rings in a large, lightly greased ovenproof dish, arranging them in a single layer.

    Melt the butter in a large saucepan and cook the onion and celery for 5 minutes until softened. Add the garlic and cook for a another minute. Stir in the chopped tomatoes with their juice and season with a little salt and pepper. Bring to the boil, then simmer uncovered for about 10 minutes or until the mixture is thick. Stir in the herbs.

    Lightly season the marrow rings with salt and pepper before spooning the tomato mixture into the hollowed-out centres. Spread any leftover tomato mixture between the marrow rings. Tightly cover the dish with foil so that the marrow will cook in the steam, then bake for 30 minutes.

    Meanwhile, mix the breadcrumbs and cheese together. Remove the foil and sprinkle the crumb mixture over the tops of the marrow rings. Return to the oven and bake for a further 15 minutes or until the topping is golden and crisp and the marrow is tender and juicy. Serve hot, scattered with fresh basil leaves, if liked.

 

Quinoa, White Bean And Kale Stew

  • 2 cups of Aimi’s leeks, thinly sliced (white and green parts)

  • 1 bunch of Aimi’s kale rough stems removed, torn into bite sized pieces

  • 1 of Aimi’s parsnips (if you still have any), peeled, diced medium

  • 1 of Aimi’s carrot (if you still have any) , peeled, diced medium

  • 1 tsp olive oil

  • A sprinkle of sea salt

  • 4 cloves garlic, minced

  • 8 cups vegetable stock

  • 1 1/2 lbs potatoes, diced medium

  • 1 cup quinoa

  • 1 15 oz can white beans (butter beans are good), drained and rinsed

  • Herb blend

  • 1/2 teaspoon fennel seed, crushed with pestal and mortar

  • 1 teaspoon dried majoram

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • Fresh black pepper,

Saute leeks and garlic in oil with salt for about 3 minutes on high heat. Add carrot and parsnip, along with the herb blend, saute for a few seconds.

Add vegetable stock, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt

This dish keeps well in the fridge for about 3 days, it also freezes well. With about 8 servings in it, it should help free up your time for other things. To give it some kick if you like you can add fresh ginger or chilli flakes. Yummy

 

Leek and Turnip Mashed Potatoes

  • 2 cups of Aimi’s chopped leeks

  • 1lb of Aimi’s Turnip cubed and peeled

  • 2 lbs baking potatoes, peeled and cut into 1-inch pieces

  • 2/3 cup of some lightly warmed cream with some milk added

  • 1 tblsp butter, melted

  • Salt to taste

  • 1/2 tsp freshly ground black pepper

  • 1 tblsp butter

Place potatoes in a large saucepan; cover with water. Bring to a boil and reduce heat, and simmer 15 minutes or until tender. Drain. Sieve or mash potatoes and put them back into pan.

Add cream and milk, 1 tablespoon melted butter, salt, and black pepper,stir well. Melt 1 tablespoon butter in a pan over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir into potatoes.

 

Creamy Leek and Turnip Soup

  • 1 cup of Aimi’s leeks sliced

  • 2 tblsps of Aimi’s onions, chopped

  • 2 cups of Aimi’s turnips, peeled and diced

  • 1 1/2 teaspoons vegetable oil

  • 3 cups chicken or vegetable stock

  • salt pepper

  • 1 cup light cream

In a heavy pan, heat oil, cook leeks and onions until soft.

Add stock and turnip.

Simmer until turnip is tender.

Blend until smooth in food processor or blender.

Add salt and pepper to taste.

Add cream

Heat gently 5 to 10 minutes.

Garnish each serving with freshly grated apple and a sprinkle of nutmeg.

 

So Here We Are on the Penultimate Week of Kinsale Green Growers

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Hi all you lovely Kinsale Green Growers members

So here we are on the penultimate week. Ironically for the first time ever I am doing the recipes at Aimi’’s house, accompanied by Aimi strumming her bazooki (she’s very good :) ) as my internet not working at home. The recipes have an autumnal warmer flavour this week, as it has turned quite chilly…yes autumn has arrived at last!!!

p.s forgive the formatting error as the back end of the blog is misbehaving on this our penultimate week!!

Enjoy, until next week, the  last week ever …awwww

Jeannie

 

 

Sauteed Turnips and Parsnips with Rosemary

3/4 lb of Aimi’s turnips peeled and diced

3/4 lb medium parsnips , peeled, , and dice

4 of Aimi’s medium shallots and diced

2 tablespoons oil

2 tablespoons unsalted butter

1 garlic clove, chopped

1 teaspoon finely chopped fresh rosemary

Heat oil and butter in a 12-inch heavy pan over moderate heat until hot, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

 

Parsnip Soup with Toasted Almonds

1lb of Aimi’s parsnips  peeled and coarsely chopped

3 of Aimi’s small shallots, chopped

2 tablespoons unsalted butter

1 small spud, peeled and coarsely chopped

Coarse salt and freshly ground pepper

3 1/2 cups water

1/4 cup heavy cream

2 tablespoons sliced raw almonds, toasted

Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.

Puree mixture in a blender with cream until smooth. Pour into bowls and sprinkle with almonds. Season with pepper/optional

 

Kale and Gnocchi a bit like macaroni cheese

2 of Aimi’s big kale leaves,
3/4 garlic cloves
16 oz. gnocchi (can be bought at Davids Quay Foods)
1 tablespoons oil
3/4 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup milk
1/4 cup vegetable stock
1 1/4 cup grated cheese
2/3 cup bread crumbs

Chop up the kale into very small pieces and mince the garlic. In a medi oil over medium/low heat. Cook the garlic and kale in the oil until the kale is bright green and has softer. Remove to a plate.

In another pot melt the butter. Whisk in the flour until a paste/gravy begins to form. Season with the mustard and cayenne. Whisk in the milk and stock. Now add 1 cup of the shredded cheese. Stir so everything combines and the cheese begins to melt.

While making the cheese sauce, heat a large pot of water until boiling add soome salt. Once boiling add the gnocchi. Cook for 2-3 minutes, just until all the gnocchi begin to float. Strain the gnocchi.

Pour the cooked gnocchi, kale and garlic into the cheese sauce. Then pour into your baking dish. Top with the remaining 1/4 cup cheese and the bread crumbs. Bake at 400°F for 10-12 minutes until the edges begin to bubble.

Our Final Month of Kinsale Green Growers

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Hi all

I type this, one of my final weeks recipes, knowing that there are only a few weeks left of Kinsale Green Growers and I have to do the recipes only a few more times. Indeed the end of an era for me. It has been a great joy to write for you all each week and I hope you have enjoyed the recipes over the last few years. As for Aimi I know that our favourite wee farmer will enjoy the rest as she has done a lot of hard work for us over the years.

If you have any photos of Kinsale Green Growers of Aimi or of yourselves enjoying Aimi’s veg. Please send them all and I shall post them on Aimi’s blog to celebrate our years with Kinsale Green Growers on our last week. :)

 

Blessings and Enjoy your recipes until next week

Jeannie

 

Chicken, Lemon and Rocket Risotto

    2 cups of Aimi’s rocket

    2 cups chicken stock

    2 cups water

    1 cup arborio rice (risotto rice)

    1 cup boneless skinless chicken breast, cooked

    1 lemon, juice and zest

    3 tablespoons basil pesto

Bring stock and water to a simmer in a saucepan. In another saucepan, add rice and 1/2 cup stock mixture over low heat. Stir until stock is absorbed.

Keep adding 1/4 cupfuls of stock mixture, stirring until rice is al dente or cooked to your liking. Add chicken, lemon juice and zest. Stir until heated through.

Add pesto, stir until well combined. Serve with rocket. If desired, sprinkle with parmesan.

 

Chickpeas Harissa With Fried Eggs

  • 1 cup of Aimi’s Rocket salad, plus more for garnish

  • 1 of Aimi’s shallots, thinly sliced

  • 2 tablespoons  oil

  • 1 tablespoon harissa

  • ½ cup homemade chicken or vegetable stock

  • 2 (15-ounce) cans chickpeas, drained and rinsed

  •  salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice from 1 lemon

  • 4 large eggs

  • 4 whole wheat pitas, toasted

  • ½ cup coriander leaves and tender sprigs, for garnish / optional

 

Heat 1 tablespoon oil over medium heat in a saucepan. Add shallots and cook until softened, about 2 minutes. Add harissa and stir to combine. Add stock and chickpeas, scraping up any browned bits with a wooden spoon, and bring to a simmer. Cook until the liquid reduces slightly, about 4 minutes. Season with salt and pepper. Scrape chickpea mix into a serving dish and stir in lemon juice.

In another saucepan, add oil and heat over medium heat until shimmering. Add eggs, cover, and cook until the whites are set and the yolks are still runny, about 1 minute.

Stir rocket salad into the chickpeas. Arrange pitas on plates, top with chickpeas and fried eggs, garnish with coriander and extra  leaves.

 

Roasted Spaghetti Squash and Kale

1 whole Spaghetti Squassh

1 of Aimi’s shallot, Diced

2  Kale bunches, Stalks Removed And Torn Into Pieces / or asparagus

Olive Oil

Salt And Pepper

1/2 teaspoon Chili Powder / or aromatic herbs

1 teaspoon Balsamic Vinegar

Parmesan Cheese

1 clove of garlic or more to taste

Preheat the oven to 350 degrees.

Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp in the centre and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil, garlic, rosemary and thyme over the cut surface, (or whatever aromatic herbs you have to flavour the squash) then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. Squash should like strings of spaghetti when scooped out with a spoon.

While the squash is cooking, sauté the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and garlic to the pan and cook for 3 to 4 minutes, or until starting to turn colour. Throw in the kale, sprinkle in some salt and pepper, and stir to sauté until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a spoon to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chilli powder or herbs. Toss kale into spaghetti squash to combine. This is lovely sprinkled with parmesan cheese and put under the grill until it browns a little

 

Crispy Turnip ‘Fries’

 

    3lbs of Aimi’s turnips

    1 tbspn oil

    1/3 cup grated Parmesan cheese

    1 teaspoon garlic salt

    1 teaspoon paprika

    Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.

    Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the oil to coat. Place the Parmesan cheese, garlic salt, paprika, in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.

    Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes.

Lush Recipes with Kinsale Green Growers Veg

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Hi all

As the hazy lazy days of our Indian summer are showing hints of autumn,( in the morning and in the evenings and the earlier setting sun). Kinsale is still beautiful, but my thoughts turn to more autumnal recipes. I can almost smell the beautiful aromas of the recipes as I type them, on what appears to be yet another summers day, but oh didn’t I get caught out without sufficient layers last evening whilst watching the sun go down over the harbour brrr..chilly !!

I hope you are all enjoying the recipes…

Till Next Week

Jeannie :)

 

 

Rocket and Blue Cheese Salad

  • 4 cups of Aimi’s Rocket (tightly packed)

  • 2 of Aimi’s large shallots, chopped

  • 1 cup walnut pieces

  • 1/2 cup gorgonzola

  • 1 granny smith apple, cored and thinly sliced

  • Apple Cider Dressing (use 1/2 cup)

  • 1/2 cup walnut or other oil

  • 1/2 cup apple cider vinegar

  • 4 garlic cloves, chopped

  • salt

  • fresh ground black pepper

  • 1 1/2 tablespoons calvados or 1 1/2 tablespoons other apple brandy / optional

For the Apple Cider Dressing:

Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl.

Add Calvados optional and shake in jar or whisk well in bowl. (Makes 1 1/4 cups).

Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, rocket, cheese and apple slices in large salad bowl. Toss with dressing and serve.

————

 

Rosemary Chicken With Shallots and (Rocket)

  •     4 cups of Aimi’s Rocket, washed with stems removed

  •     2 of Aimi’s shallots, slivered

  •     2 chicken breasts try local csa chicken

  •     2 tablespoons rosemary, chopped

  •     1 lemon

  •     4 tablespoons salted butter, cubed

  •     3 cups chicken stock

  •     sea salt

  •     fresh ground pepper

  •     extra virgin olive oil, as needed

Heat olive oil in a sauté pan. Season chicken breasts with salt, pepper and organic rosemary.

Sear for 4 minutes on high heat.

Turn chicken over and add slivered shallots.

Sauté shallots until golden, about 1 minute.

Remove chicken breasts from pan and add the juice of one lemon.

Add chicken stock and reduce by 1/3.

Add butter and rocket.

Season with sea salt and fresh black pepper.

———

 

Braised Red Cabbage with Apples and Raisins

  •     1 head  Aimi’s of red cabbage (chopped, about 12 cups

  •     1 apples (cut into matchsticks) try local apples Yummy

  •     2 1/2 tbsps butter

  •     1 garlic cloves (minced)

  •     3/4 cup apple cider (I use the apple cider vinegar with the mother)

  •     2 tsps caraway seeds

  •     3/4 cup raisins

  •     ground black pepper

  •    sea salt

Melt butter in a large saucepan over medium high heat. Add garlic and cook for one minute. Add cabbage, raisins, caraway seeds, and apple cider and cook, covered, for 10 minutes, stirring occasionally.

Add apples and cook, covered, until cabbage is tender, about 5 minutes. Add apple cider vinegar and cook, stirring occasionally for three minutes. Season to taste with salt and pepper.

—————-

Roasted Roots and Lemony Braised Kale

  •     1  big bunch of Aimi’s kale

  •     1 of Aimi’s turnips chopped in thick chunks

  •     1 of Aimi’s shallots thinly sliced

  •      1 of Aimi’s parsnips large chip sized (perhaps yo still have some of Aimi’s   parsnips left from last week)

  •     3 beetroots (medium sized, halved and quartered)

  •     4 garlic peeled

  •     2 tbsps extra-virgin olive oil

  •     2 tsps fresh thyme

  •     dark molasses 1 spoonfull / optional

  •     sea salt and ground pepper

  •     olive oil

  •     salt (/pepper)

  •     red pepper flakes

  •     2 cups chicken or veg stock

  •     1/2 lemon (large)

    Preheat oven to 400. Toss everything in a roasting pan with a splash of water and roast until golden brown, caramelized, and delicious. Anywhere between 25-40 minutes (just fork and taste check it).

    1 thinly sliced shallot

    olive oil

    salt/pepper

    red pepper flakes

    1-2 cup chicken stock

    Juice from 1/2 large lemon

    1 big bunch of kale

 

    Sauté shallot in olive oil in a large pot or wok.When golden, add salt a pinch of red pepper flakes, lemon juice, and stock. Slowly add kale, letting wilt before adding more. Cook downto desired consistency  for 5-10 minutes, . Serve kale and juices, topped with roasted veggies.

Recipes and More – 6th September :)

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Hi all,

Weren’t we lucky to get such a lovely summer. You might notice the veg recipes are  getting an autumnal feel about them this week :)

Did you know that Kinsale Arts Festival is on 19th to  28th of Sept this year ?. Have a look at their website and hidden under the “Family” category on their website, Transition Town Kinsale are doing some interesting talks from 2pm-3.30pm up at the friary and more events at the Further Education College afterwards. Here’s a list of what’s happening so far.

2.pm: Dr Colin Sage UCC / Chairman of Cork Food council will talk on Climate Change and how it affects us here in Kinsale

2.30pm: John Brennan: Presentation on Genetically Modified          Organisms

3.pm: Mags Coughlan of Ballymaloe will give a talk on gardening

3.30pm: Niamh Geoghegan Community Herbalist will give a presentation “Introduction to Herbalism”

Also A talk with Aimi Pinder(oh wait I know that name… It’s our favourite farmer YAY :) !! ) and a guided walk with Klaus Harvey through Kinsale College campus looking at Permaculture features, sustainable buildings and food gardens. 

http://www.transitiontownkinsale.org/

 http://kinsaleartsfestival.com/

Find Kinsale Green Growers on Facebook : https://www.facebook.com/kinsale.greengrowers?ref=ts&fref=ts

I hope you  join TTK on Green Day for our by donation events J

Until next week enjoy your veggies !!

Jeannie :)

 

Red Cabbage Stir-Fry with Coconut

    1 of Aimi’s red cabbages, cored and coarsely chopped

    1 one of Aimi’s onions /optional

    2 tablespoons oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    10 fresh curry leaves or 2 bay leaves

    1/2 teaspoon ground turmeric

    Salt

    3/4 cup water

    3 cloves garlic, smashed

    1 chile, stemmed and coarsely chopped

    1/2 cup (1 1/2 ounces) finely shredded dried coconut

In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat until they begin to pop. Add the cumin and curry leaves and cook until fragrant. Add cabbage and turmeric and season with salt. Stir occasionally, until cabbage is crisp-tender. Add 1/2 cup of the water and cook until water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves.

Meanwhile, in a mini food blender, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.

Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

 

Turnip-Parsnip Gratin

    3 3/4 cups slices of Aimi’s turnip peeled

    3 3/4 cups slices of Aimi’s parsnip peeled

    6 cups water

    oil

    1 cup milk

    1/3 cup chicken broth

    2 tablespoons all-purpose flour

    A sprinkle of sea salt

    1/2 teaspoon freshly ground black pepper

    1 cup (4 ounces) shredded Gruyère cheese

    2 tablespoons butter

    1/4 cup white bread crumb oven baked

Preheat oven to 400°.Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.

 Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.

 Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

 

 

Chickpea and Turnip Stew African style

    Of Aimi’s 3 leeks, white parts only, washed well and chopped

    1lb of Aimi’s turnips

    1 of Aimi’s onions, chopped

    2 Aimi’s carrots, chopped if you’ve any left

    1 teaspoon minced ginger root

    2 teaspoons spiced seasoning (see below)

    1/2 teaspoon turmeric

    4 cups vegetable broth or stock

    1 15-ounce can chickpeas, drained well

    1 teaspoon salt, or to taste

    1/2 cup milk or alternative milk

To make the spice mixture, combine spices below alternatively          use use curry powder or garam masala:

    1 Tbs. ground cardamom

    1 Tbs. ground coriander

    1 Tbs. fenugreek

    1 Tbs. ground nutmeg

    1 Tbs. ground cloves

    1 Tbs. ground allspice

    1 Tbs. cinnamon

    1 Tbs. paprika

    1 Tbs. turmeric

    1 tsp. cayenne (use more or less to taste)

    1 Tbs. ground black pepper

    1 Tbs. ground sea salt (optional)

Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.

Coat a large pot lightly with oil. Add the onions and sauté until they begin to turn brown. Add the ginger root, spices,and turmeric and sauté for another minute.

Add all the remaining ingredients except the milk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the milk. Stir well until heated throughout and serve.

 

Pretty in Pink Pickled Turnips (they turn a lovely pink colour) I got a request to do this again :)

 2lbs/(1 kg)  of Aimi’s  turnips, peeled

1 small beet, or a few slices from a regular-size beet, peeled (maybe some of Aimi’s if you have any left)

 3 cups (750 ml) water

 1/3 cup/ (70 g) salt or sea salt

1 bay leaf

 1 cup /(250 ml) white vinegar (distilled)

 3 cloves garlic, peeled and thinly slice

 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 vinegar and rest of the water.

Cut the turnips and the beet into batons, about the size of French fries. 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.

 Storage: The pickles will keep for several weeks in the fridge. They will mellow after a few days. They should be eaten within a six weeks after they’re made, as they taste less-interesting if they sit too long.

 

Happy Days Happy Food with Kinsale Green Growers

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Enjoy Your Local CSA Recipes :)

 

Tomato and courgette soup

 Lots of Aimi’s tomatoes, chopped with the skin left on

2-3 Aimi’s courgettes (zucchini)

1 tablespoon olive oil

3 cloves garlic

2 red bell peppers

1 large handful of basil leaves (the more the merrier)

1 teaspoon or so red wine vinegar

1 teaspoon sea salt and fresh ground black pepper adjust to taste

    Set a large pan on a low heat and add the olive oil. Dice the red pepper into a then add to the pan along with a generous pinch of salt. Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes

 While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes

Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either a blender.

 

Lemon Risotto

2 of Aimi’s courgettes

1 of Aimi’s red onions, finely chopped

3 handfuls 1 day old bread such as ciabatta, crusts removed and torn into pieces

1 large garlic cloved chopped

pinches sea salt flakes olive oil

10.5 ounces Risotto rice

0.5 cups dry white wine

2 liters chicken or vegetable stock (you may not need it all but I like to make sure I have more than enough)

 juice of 1 lemon

 1 ounce unsalted butter

1-2 handful parmesan cheese

2 tablespoons mascarporne cheese/ optional

salt & pepper

    Preheat oven to 360F/180C degrees. Cut the courgette’s into 1/4 inch slices, place on a lined baking tray. Drizzle with olive oil and sprinkle a pinch of salt over the courgettes. Place in pre-heated oven and cook for approximately 20 mins .Once cooked remove from the oven and put to the side.

    Place the torn pieces of bread, zest of 1 lemon, the chopped garlic clove, salt and a splash of oil into a food processer and blend until ingredients resemble fine breadcrumbs.

    Put a small splash of olive oil into a non-stick pan on medium heat and when hot put the breadcrumbs into the pan. Toss the breadcrumbs until golden, crunchy and toasted. Turn out onto a plate lined with kitchen paper to cool.

    Put a splash of olive oil into a wide-bottomed saucepan and put the onion and celery in and place on medium heat. I like to put a small pinch of salt at this stage to stop the onion from colouring. Cook the onion and celery until translucent.

    Add the Risotto rice and toast it for a minute or two and then add the dry white wine. Boil until the wine has pretty much disappeared and then start adding the stock a ladle at a time, only when the previous ladle has almost disappeared. Keep stirring the rice continously as you want to release the starches in the rice to make it creamy. Continue adding the stock until the rice is tender but still has a bit of a bite to it.

    Once the rice is cooked, you want the consistency to be creamy, take the saucepan off the heat. Stir in the lemon juice, parmesan and butter and let it sit, covered for about 3 mins. Take the lid off and stir through the mascaporne cream and season to taste.

 

Corn and black bean salsa

2 cups of Aimi’s freshly shucked sweet corn (about 4 cobs)

1/4 of Aimi’s red onion, diced (about 1/4 cup)

A 15-ounce can of black beans, drained or 1 1/2 cups cooked black beans, drained

2 cloves garlic, minced

2 jalapeños, seeds and stems removed, diced

1/2 small red bell pepper, seeds and stems removed, diced (about 1/4 cup)

1/4 cup chopped coriander

1/2 teaspoon ground cumin

1/4 cup olive oil

2 tablespoons lime juice

Salt and cayenne to taste

4 slices cooked, crumbled bacon (optional)

Mix together the corn, black beans, red onion, garlic, jalapeño, red bell pepper, coriander and cumin. Stir in the olive oil and lime juice. Add salt and cayenne to taste, and adjust seasonings.

Allow to chill for at least 30 minutes. Before serving, stir in the cooked bacon if using.

 

Simple but Tasty Roasted Beet Salad with Ricotta and Pistachios

4 of Aimi’s large beets stalks and greens trimmed

1/3 pound ricotta salata, cut into ½ inch cubes

2 tablespoons shelled pistachios

1 tablespoon olive oil

1 tablespoon lemon juice

Roast the beets. Once the beets have cooled, and you’ve removed the skins, cut them into 1/4 inch thick wedges and set aside in a medium mixing bowl.

Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets. Serve the beet salad with mixed greens for a main course salad.

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

 

 

 

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