Otter Orchard

Here we are.....the last Otter Orchard for the year. In today's boxes:

Red Delicious Apples, Fair Trade Bananas, Blueberries, Strawberries, Valencia Oranges, Peaches, D'Anjou Pears, Mangos, Carrots, Cucumbers, Red Leaf Lettuce, Red Grape Cherry Tomatoes, Cauliflower, Green Chard and English Peas.

Wow!

Penne with Crispy Cauliflower
Courtesy The San Francisco Ferry Plaza Farmers' Market Cookbook

1/3 cup extra-virgin olive oil, plus extra for drizzling
4 olive oil-packed anchovy fillets (optional)
1 Head Cauliflower, trimmed and broken or cut into bite-sized florets
Salt and freshly ground black pepper
1 Pound Penne
Grate Dry Jack or other grating cheese for serving

Bring a large pot of water to a boil for cooking the pasta.

Meanwhile, in a large skillet, heat the 1/3 cup olive oil over medium-high heat. Add the anchovy fillets and use a wooden soon to smash the anchovies once they begin to melt into the oil.  Add the cauliflower and cook until soft and browned, about 10 minutes. Season to taste with salt and pepper.

While the cauliflower is cooking, add salt to the boiling water and then add the pasta and cook until al dente. Scoop out and reserve about 1 cup of the pasta water and then drain the pasta.

Pour the drained pasta into the pan with the cauliflower over medium-high heat, add a little of the pasta water, and stir together for a couple of minutes. Add more of the pasta water if the mixture seems dry.

Pour the pasta onto a platter or into a big bowl, drizzle with olive oil, and serve. Pass the cheese at the table.

We've posted chard recipes before (click the link on the sidebar), but I always feel the need to offer as many options as possible, as I know people are sometimes freaked out by this big leafy vegetable.

Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
Vegetarian Times: September 1, 2009

This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double layer of chard leaves.

Makes 6 wraps

Creamy Pecan Spread

1 cup raw pecans
1 tsp. ground cumin
1 clove garlic, minced (1 tsp.)

Swiss Chard Veggie Wraps

6 large Swiss chard leaves
1 cup grated carrots
1/2 cup thinly sliced red onion
1/4 cup lime juice
2 Tbs. olive oil
2 small tomatoes, cut into wedges
1 small cucumber, peeled and cut into matchsticks

To make Creamy Pecan Spread:

Place pecans in large bowl, and cover with cold water. Soak at room temperature 8 hours, or overnight.

To make Swiss Chard Veggie Wraps:

1. Trim center ribs from chard leaves, set leaves aside, and dice ribs, like celery. Toss together diced chard ribs, carrots, onion, lime juice, and oil in bowl. Cover, and refrigerate overnight.

2. Drain pecans, reserving soaking water. Place pecans, 1/4 cup soaking water, cumin, and garlic in bowl of food processor; purée 2 to 3 minutes, adding more water if needed for a creamy spread. Season with salt and pepper, if desired.

3. Place 1 chard leaf on work surface. Spread with 2 heaping Tbs. Creamy Pecan Spread, leaving 1-inch border on all sides. Spoon 1/3 cup carrot mixture down center of leaf. Top with 3 or 4 tomato wedges and 3 or 4 cucumber matchsticks. Roll chard leaf from bottom up into tight cylinder, tucking in sides as you go. Secure with toothpick. Chill 15 minutes, or store up to 2 days in fridge.

Chicken Veggie Soup

6 - 8 chicken thighs

5 zucchini

1 onion

5 red potatoes

1 bunch chard

5 carrots

21/2 quarts water

3 TBS chicken flavor powder bouillon

2 lemons (optional)

Season chicken (for example, Lawreys seasoning and lemon pepper). Brown chicken over high heat in olive oil. Remove from heat and place in large soup pot.

Chop onions, veggies and potatoes into medium bite size chunks. Slice chard liberally.

Soften onions in olive oil, add veggies and cook for additional 3 minutes. Add onions, veggies, and potatoes into soup pot over the chicken. Add water, then add bouillon to taste.

Cover and cook for 30 minutes.

Add chard and continue cooking until veggies and potatoes are soft.

Use a ladle to serve.  Remove the chicken from the bone and place in individual serving bowl then pour a nice helping of the delicious broth and veggies over all.  Can be served with lemon wedges on the side for additional flavor.

Soooo good!!  Your entire family including the kids will love it (veggies and all).....enjoy!!!

Serves family of 5 for a couple days.

Here's another alternative for mangos.

Mango-Avocado Rolls
Vegetarian Times: September 1, 2009

Vietnamese rice paper wrappers (also called báhn tráng) are easy to work with once you’ve moistened one or two and gotten a feel for how they soften up. You can also serve these wraps as appetizers by slicing them in half on the bias and serving them standing pointy-end up.

Serves 4
2/3 cup diced avocado
2 Tbs. lime juice
2 tsp. grated lime zest
2/3 cup finely chopped red bell pepper
1/2 cup vegan cream cheese, softened
1/3 cup thinly sliced green onions (white and pale green parts)
1/3 cup chopped cilantro
1 tsp. chile sauce, such as sriracha
8 81/2-inch Vietnamese rice paper wrappers
2 cups alfalfa sprouts
1 1/2 cups thinly sliced fresh mango

1. Combine avocado, lime juice, and lime zest in small bowl. Stir in bell pepper, cream cheese, green onions, cilantro, and chile sauce; set aside.

2. Fill large bowl (9-inch diameter) with warm water. Submerge 1 rice paper wrapper 10 seconds in water, or just until it becomes soft. Remove wrapper to flat work surface, and let rest 30 seconds; it will become more pliable.

3. Spoon scant 1/4 cup avocado mixture just below middle of rice paper wrapper, leaving 1-inch border on either side. Top with 1/4 cup alfalfa sprouts and 2 to 3 mango slices. Fold bottom of rice paper wrapper up over filling, pressing filling as you go. Fold both sides of rice paper inward. Gently press to seal. Roll up wrapper to top edge. Brush water on top edge, if necessary, to seal. Repeat with remaining wrappers, avocado, sprouts, and mango.

Okay, all for now. In my next post I'll wrap up the year with some ideas for you about how to be food-inspired this summer.