Community Supported Agriculture

Sunday, July 27, 2008


Enjoying the vegetable share from our local organic farm,CSA Heirloom Harvest Farm


Roasted Vegetable Ratatouille
(Whole Foods Market)
1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice
(Any vegies you like or have on hand)
1/4 cup organic extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
2 tablespoons minced fresh garlic
3 tablespoons minced fresh oregano
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes.


Granola!

Tuesday, July 22, 2008

GRANOLA
Adapted from With A Measure Of Grace (Blake Spalding and Jennifer Castle)

4 CUPS GLUTEN FREE ROLLED OATS
1 CUP OAT BRAN
1/4 CUP SESAME SEEDS
½ CUP COCONUT
1 CUP SLICED ALMONDS
ROASTED PEPITAS (PUMPKIN SEEDS) TO TASTE
1/2 CUP FLAXSEED
2 TEASPOONS CINNAMON (or to taste)
1/4 TEASPOON SALT
1/2 CUP ORGANIC MAPLE SYRUP (or to taste)
1/4 CUP CANOLA OIL
1/4 CUP HONEY
1 ½ TEASPOONS VINILLA EXTRACT

1. Heat oven to 350 degrees. In a large bowl combine oats, bran, sesame seeds, coconut, almonds, flaxseeds, and pumpkin seeds. Sprinkle cinnamon over top of mixture and stir.

2. In a saucepan gently heat salt, maple syrup, oil honey and vanilla extract until thin, about 5 minutes. Pour over oat mixture and stir well to be sure oat mixture is well coated. (Add more or less maple syrup, cinnamon, dried cherries/blueberries or anything you want)

3. Spread mixture onto sprayed or parchment-lined or non-stick or sprayed foil lined baking sheet pans. Bake at 350 degrees for 12 minutes, turning granola with a wide spatula, then baking for another 5-10 minutes or until golden brown and fragrant. Let cool and store in airtight containers.