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Fresh Tomato Vinaigrette

This is a great recipe to use with some of the early tomatoes we have had in our shares.


Fresh Tomato Vinaigrette


3 tomatoes (1/4 pound each)—2 cut into large chunks and 1 peeled, seeded and chopped
1 garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper


In a blender, puree the tomato chunks until smooth. Strain through a fine sieve, pressing hard on the solids. Rinse out the blender and return the tomato juice to it. Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth. Add the chopped tomato and pulse just until chunky. Season with salt and pepper.
Serve with mixed greens


Adapted from Food and Wine Magazine

Easy Strawberry Jam

A friend of mine brought a jar of this jam to breakfast one morning. It was delicious.
I am sure that many of you are thinking about making jam. This recipe is easy even if it is your 1st time making jam. The green apple will take the place of adding pectin to the process.


Easy Strawberry Jam

3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.


Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator.


It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.


Adapted from Ina Garten

Slow Cooker Vegan Gluten-Free Onion Soup

We had a note this week from a member asking about Candy Onions and Onion Tops.
I use the candy onions as I would use any other onion. I chop the onions into salad, sauces, or stir fry. The tops can be sliced and braised, they can be used like a leek for a potato soup, these tops can be sliced and stir fried and raw they can replace chives in sour cream.
The tops of course can be saved for the stock pot as well!


Slow Cooker Vegan Gluten-Free Onion Soup

Yield: 6 (1 1/2 cups); Prep: 10 minutes; Slow Cook: on High for 1 1/2 hours, on Low for 8 hours
This very mild non-bread-and-cheese onion soup is perfect if you want a great, simple starter to any meal. It’s low in calories and also makes an ideal light lunch.
5 medium candy onions, chopped (or other onion)
2 tablespoon extra-virgin olive oil
2 tablespoons Adobo (or other seasoning)
1 tablespoon sweet onion cane sugar (or other sugar)
8 cups water
4 tablespoon Better than bouillon vegetable base
3 tablespoons garbanzo flour (or other gluten-free flour)
1 tablespoon dried thyme
1 teaspoon bay leaves
Put the chopped onions, olive oil, 1 tablespoon Adobo seasoning and cane sugar in the slow cooker. Set it to cook on High for 1 hour, letting the onions begin to brown.
Meanwhile, set the water to boil and add in your vegetable base. Cook it for about 10 minutes, stirring occasionally so that it turns into your veggie broth. Set aside.
Once the hour is up, open your slow cooker. Add in the 2nd tablespoon of Adobo seasoning and the flour. Mix your onions thoroughly and set the slow cooker on High for 30 minutes.
Finally, add in your vegetable broth, thyme and bay leaves. Set your slow cooker on Low for 8 hours and let it cook. Once done, serve on its own or with a piece of toast.

Flank Steak Stir-fry with Asparagus and Red Pepper

3 Tbsp. vegetable oil
1/2 lb. asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb. of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips
2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce
3 Tbsp. soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp. finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp. chili oil

While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.
Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2″ sides that can take high heat) in 1 Tbsp. of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
Add another 1 Tbsp. of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed rice.
Serves 4.
Recipe adapted from Meats and Poultry: the Best of Williams-Sonoma Kitchen Library

Carrot Top Recipes

Some questions that we had this week: One of our members wrote asking for ways to
incorporate carrot tops here are some recipes for carrots and carrot greens:

Carrots, like radishes and beets will store best with the tops removed. Be sure that the
Carrots are dry and store in a plastic bag. The carrots in our shares are young and tender so the peel is not yet bitter and tough. Wash and eat raw without peeling. Remember most nutrients are in or close to the skin.

Carrot top soup recipe

6 small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Carrot Top Juice (8 oz serving, number of servings: 1)

4 carrots
1 beet with greens

Juice carrots and beets together

Carrot Top and Potato Soup

600ml/1 pint vegetarian stock
½ onion, peeled, chopped
2 garlic cloves, peeled, chopped
1 bunch green carrot tops, chopped
1 star anise
½ potato, peeled, chopped
salt and freshly ground black pepper
1 tsp Dijon mustard (optional)

Pour the stock into a medium saucepan, bring to a boil and add the onion, garlic, carrot tops, star anise and potato. Season to taste, with salt and freshly ground black pepper.
Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the potato is tender. Remove the star anise. Roughly blend the remaining mixture with a blender.
Top with a tsp of Dijon mustard, if desired.

Carrot Top Tea

This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys. This teas is said to be excellent for anyone suffering from urinary tract complaints. Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it hasn’t all been drunk before then. Carrots store best with their tops removed so making tea from the leaves is an excellent use of resources. Young leaves can also be used in salads.

Carrot Top Soup

Yield: 6,
1 c Black-eyed peas, soaked overnight
1⁄2 c Dried split peas
1⁄2 c Pearl barley
3 qt water
1 T Cold-pressed olive oil (or Use your favorite fat free Liquid)
1⁄2 large Onion chopped
2 medium Carrots sliced
4 Carrot tops (greens only Stems removed, chopped)
1 large Mustard greens chopped
1 Leeks sliced
1 c Green beans
broken into sections
1 large Potato, unpeeled, diced
1⁄2 Bay leaf
1⁄4 t thyme
1⁄4 t tarragon
1⁄4 t Savory
1 tsp Salt
1 pinch Pepper

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.

Carrot Greens, Parsley & Hazelnut Pesto for Pasta

Great way to use up those carrot greens.
¾ cup hazelnuts (or mixture of hazelnuts, almonds and walnuts)
1/8 cup organic carrot leaves
chopped 1/8 cup organic parsley
chopped 1 clove garlic
juice of 1 lemon
¼-1/2 cup extra virgin olive oil
½ cup fresh-grated parmesan cheese generous pinch of sea salt.

Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, parsley leaves, lemon juice and garlic.
Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick. Cook pasta (450g) until al dente, drain and toss with pesto while still hot.
(Excellent with a few handfuls of cooked pole beans thrown in as you toss with the pesto.)


Celery root salad with carrot top vinaigrette

Total time: 20 minutes – Servings: 4
1 (1 1/4- to 1 1/2-pound) celery root
1/3cup olive oil
2 tablespoons lemon juice
1/4teaspoon minced garlic
2 tablespoons chopped carrot tops
1/4 teaspoon salt

Peel the celery root with a large chef’s knife. Cut it in half, then cut each half in thin slices. Stack the slices and cut them into thin rectangular sticks. It’s easiest to do this in 3 or 4 batches. Place in a mixing bowl. Combine the olive oil, lemon juice and garlic in a blender and purée at high speed until emulsified, about 30 seconds. Add the carrot tops and the salt and purée just until they are finely chopped and still visible in specks in the pale green dressing, 30 seconds. Taste and add more salt if necessary. Pour the dressing over the celery root and stir gently to combine. The salad should be very lightly dressed, with flecks of green clinging to the celery root sticks. Transfer to a serving bowl. This salad can be made up to an hour in advance and held at room temperature. The celery root will soften slightly and become silkier.

Each serving:215 calories; 2 grams protein; 13 grams carbohydrates; 2 grams fiber; 18 grams fat; 2 grams saturated fat; 0 cholesterol; 277 mg. sodium


Whole carrot salad – Tabouleh style

A delicious way to use the leaves of carrots – serves 2-4, depending on the size of carrots

3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 hand full of raisins
1 dash olive oil
1 dash lemon juice
1 pinch salt

Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, so don’t hesitate to don’t hesitate to put in more. Rom

Adapted from: Carrot

Beet and Berry Walnut Salad

Large bowl of mixed salad greens
1 cup of steamed or roasted beets
1 pint fresh strawberries, blueberries, or raspberries
1/2 cup walnut pieces (toasted)
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens top with the beets, berries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.


Raspberry Vinaigrette

1/2 cup fresh raspberries
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Pour all ingredients into a blender. Blend until smooth.
Add a pinch of kosher salt and a little fresh ground black pepper

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