Thank you all so much for taking part in the Cultivating Food Justice Conference. I had a wonderful time sharing (or should I say ranting, at times) my passion for food.
Also, don’t forget that you can get all the produce I used today from Suzie’s Organic Farm. Please go to their website (http://www.suziesfarm.com/) for more information about the CSA (Community Supported Agriculture) basket or what farmers markets you can find them at.
Here are some other websites for local CSA’s-http://www.bewiseranch.com/, http://www.ecovian.com/s/sandiego/csa-food-delivery, and many more
As mentioned in class, Garden of Eden, offers varies sizes of CSA baskets ~http://www.goeorganics.com/pledge_form.php
Here are the recipes for everything I made in class.
P.S. If anyone accidentally took my produce guide I would love to get it back. Thank you!
Kale and Swiss Chard with Pine Nuts and Golden Raisins
2 tbsp Olive oil
2 cloves Garlic, minced
3 cups Kale, washed tough stems separated- (stems chopped into small pieces and leaves coarsely chopped)
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
3 tbsp Golden raisins
1 tbsp Pine nuts, toasted
1 tbsp Honey
Salt and pepper to taste
Heat oil in a large sauté pan over medium heat and garlic, cook until fragrant, about 30 seconds and add water, kale and chard stems.
Cover and reduce heat to medium low, cook for 5 minutes.
Remove cover; add kale and chard leaves and raisins, season with salt and pepper. Cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Taste for seasoning and serve.
Romaine and Strawberry Salad with Toasted Nuts, Fresh Cheese, and a Sherry Shallot Vinaigrette
½ cup Nuts (almonds, walnuts, pecans, etc.)
2 tbsp Sherry vinegar
1 tbsp Shallot, minced
2 tsp Honey
½ cup Oil
1 head Romaine lettuce, cut into bite sized pieces
½ cup Micro tatsoi
½ lb Strawberries (1 1/2 cups), trimmed and quartered lengthwise
2 oz Mild fresh cheese (queso fresco, goat cheese, sheeps milk feta, etc.), crumbled
Roast nuts in a shallow baking pan in middle of oven until golden, approximately 10 minutes.
Cool nuts and coarsely chop.
Whisk together vinegar, honey, and shallots. Add oil in a slow stream, whisking until combined well.
Toss together romaine and micro tatsoi in dressing and season with salt and pepper. Divide salad among plates.Top with strawberries, nuts, and cheese.