Kohlrabi Fish Tacos with 2 Carrot & Kohlrabi Slaws

First, the Fish:

• We bought a half pound of Tilapia.
• Rubbed it with a blend of Red Pepper, Cumin, Salt & Pepper, and the juice from 1 lime.
• We like it spicy so we used a healthy amount of red pepper.
• We let the fish marinate for about 15 minutes and then fried it up, creating a yummy spicy fish filling.
  

Second, the "Tortillas": (Thanks Vinh for the inspiration!)

• We took 3 kohlrabi and skinned them, pruning off the thick skin.
• We then sliced as many thin circles as we could out of the kohlrabi, saving the odd ends and misfires for the slaw.
• When folded the circles look like tiny little tortillas. (So cute!)
  

Third, the Slaws:

• Took the Kohlrabi ends and 5 carrots and grated them up.
• We used our favorite kitchen tool, the food processor to slice and dice in seconds.
  
• We had about 1 kohlrabi's worth of scraps and ends.
• Set aside carrots & kohlrabi in mixing bowl.
• Mixed 1 cup of Soy Veganaise & a handful of cilantro in the food processor.
• Added the creamy cilantro mix to about half of the kohlrabi and carrots, creating a creamy cilantro slaw.
• Next, we took the rest of the grated carrots and kohlrabi and mixed them with a ½ cup of cilantro/pea shoot pesto we had in the fridge and ½ cup apple cider vinegar.
• The cilantro/pea shoot pesto was made in the food processor with 2 bunches of cilantro and a big handful of (slightly matured) pea shoots and enough oil to keep the mixture moist but lighter than typical "pesto".
  

Finally, the plating:

• We took about 2/3 of the kohlrabi "tortillas" and filled them with a spoonful of the fish and then topped them with small spoonfuls of each of the slaws. Each taco is about 3 mouthfuls---a great appetizer, bbq side, or mini meal.
• About 1/3 of the tacos were vegetarian, skipping the fish.
• The top of the tacos were speared with a toothpick in order to keep the u-shape of the kohlrabi taco.
  

A response to the NY Times "Hoarding" article

The NY Times series noted below--The Food Chain--is informative and pretty convincing. Other voices in the food policy debate include highly-regarded Frances Moore Lappe, who has been covering the territory since her classic DIET FOR A SMALL PLANET, published in the early 1970s. You might want to check out her somewhat different view on "hoarding," which appeared on the Huffington Post in response to the Times piece:

Just Who's Doing the Hoarding? Food Independence and Real Democracy

And, if you're interested in Lappe's books, which focus on food, policy, and democracy, her website is a good place to start: Small Planet

July 9 & 12: FYI...Articles of Interest

• Have you been following the FOOD CHAIN- a series of articles in the New York Times examining growing demands on, and changes in, the world's production of food. Last week's article Hoarding Nations Drive Food Costs Ever Higher is just another addition in a truly edifying series that really breaks down some of the most pressing global farming issues. A must read and the accompanying slide shows include some photographic genius.
• We may be spoiled with our recyclable glass milk bottles from Ronnybrook...But check out  Solution, or Mess? A Milk Jug for a Green Earth  and read about the struggle to get "middle america" to get a green makeover in the milk aisle.
• Trying to eat organic but getting stung at checkout, check out this NYT blog article with tips on Strategic Spending on Organic Foods
• Cutting Out the Middleman; Shoppers Buy Slices of Farm More CSA info for the masses.
  
• Bummed because you didn't start your garden yet. Well, according to this article...it's not too late: Seeding Now for Late Bounty
  

This Week's Recipes: Summer Squash & Berries aren't "just for" for Dessert

Our farmers are the bomb at growing squash.  In the summer, it is sweet and delish, and in the "winter" it is sweet and delish.  (A common theme at the Garden of Eve farm; you tried those beets right? Sweet & Delish!!!)  Like I said, Chris & Eve are King Squash and you will be receiving your share of that veggie in the next month...

 
So, I am thinking we should start this whole discussion by defining the difference between summer and winter squash. To put it simply, summer squashes are those types eaten when the fruit is immature and the skin tender. Zucchini, yellow crook or straight neck, and patty pan, are among the more common summer squashes.  Winter squashes are those types which are allowed to mature before being harvested. They are usually suitable for baking as their flesh is typically hard, fine-grained, and mild in flavor. 

 
Summer squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. The entire vegetable, including its flesh, seeds and skin, is edible. In addition, some varieties of the squash plant produce edible flowers. Unlike winter squash, summer squash are more fragile and cannot be stored for long periods of time.

 
A quick and easy way to fix up your summer squash is a simple saute.  I like to thinly slice my squash and saute it in olive oil.  I found it best to dry the squash off after washing as any extra water adds moisture/steam to the mix and makes it hard to get that yummy carmelization, creating a more mushy mix.  I have also found it is better to cook the squash in small batches; You get better results with small amounts in the pan because more squash means more steam....which, as previously mentioned, prevents that caramelized texture and taste.  Each piece of vegetable should have room to breathe in the pan. and while it might seem like a pain with some of those giant squashes, it is worth the extra effort when you get a perfect saute!!  Summer squash is also fabulous grilled and grated raw as a salad topping.  A simple chef's trick is to use pureed squash to add body and creaminess to a soup without using dairy.  While your broth-based soup cooks in one pot, simmer a few thickly-sliced zucchini in a little broth in a small pot.  When very soft, puree the zucchini with an immersion blender or in a stand-alone blender.  Add to your soup and voila!  You have a velvety texture.

 
And while squash season is just starting, they might start adding up in your fridge, especially if you go out of town or have a busy week.  Have no fear, summer squash is easy to freeze and you will be so stoked to have a taste of summer sunshine during the long cold winter days.

One of my favorite things we could always find in our farmer's markets in Los Angeles was Zucchini Tamales.  Unfortunately, they don't do the "cooked" thing here at our NYC greenmarkets.  Guess I will just have to bust out my own Tamales with Zucchini & Cilantro filling 

I was blown away by this meal posted on the food network: Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Cocunut Cream  So gonna try and bust that one out. I'll post some pics on the Flickr group. Some other recipe thoughts for this weeks squash are:

• Zucchini Au Gratin
• Stuffed Patty Pan Squash
• Patty Pan "Pizzas"
• Ravioli & Zucchini Lasagna
• Going Raw? Try Zucchini & Green Zebra Tomato Lasagna with Basil Pistachio Pest
• Burnt out on savory dishes...those sweet squashes make yummy dessert breads: Cinnamonny Zucchini Bread  Chocolate Zucchini Muffins  Zucchini Chocolate Chip Cookies  
  

And just so you know, BERRY's aren't just for dessert (or eating on the way home from pickup...still haven't actually made a berry dessert). Check out these savory and main dish recipes for berries & cherries:

• Grilled Salmon Steaks with Savory Blueberry Sauce   (Great on Tofu! or Rice! or Squash! too)
• Savory Berry Onion Compote
• Toasted Pecan 2 Cheese Ravioli with Savory Strawberry Sauce
• Ancho Chile Blueberry Sauce
• Goat Chees Toasts with Savory Cherry Jam

Week 4 Recipes: BEETS! Baby Beets! & Cherries for dessert

Not sure what to do with those beets...Well, it is best to figure it out now because beets are a common weekly item throughout the season. Quite possibly the veggie that you will see the most.  (And that thought shouldn't scare you, but rather excite you.) However, it is not uncommon for new and old members alike to freely launch into tirades about how much they detest beets when they start (and never really stop...) arriving. That's too bad, because beets can be truly delicious and quite nutritious. When roasted and drizzled with olive oil, they have the deep rich hues of a ruby. I like to roast them together with carrots and serve them in a white bowl, the play of colors is really beautiful. (Talk about a feast for the eyes.)

 

The color is more than just captivating; beets along with prickly pears make up the only edible sources of the valuable family of pigments called betalains. Current research is discovering the ability of these pigments to act as powerful antioxidants, helping in the fight against the damage caused by free radicals. Beets also provide potassium, vitamins A and C, magnesium, riboflavin, iron, copper, calcium and zinc.

While beets are pretty to look at, and good for you, betalain pigments do have a couple of negative aspects. First, they tint your hands, counter tops and cutting board red and they can stain your clothes. Beet-eaters the world over impersonate Lady Macbeth as they moan, "Out, damned spot!" but you can avoid this familiar lament, just take care when peeling or cutting raw beets; wear rubber gloves and an apron. The second negative of beet pigments is that they are water-soluble. This means that they easily dissolve into the water that you cook the beets in. So if you boil peeled beets, their ruby red color is lost to the water and the beets you serve are washed out and dull looking.

One solution is to simply roast the beets whole. Roasting is a dry heat cooking method: no water used so no loss of water soluble pigments and since they're roasted whole, you don't have to deal with getting you hands and equipment dirty by peeling or cutting them. To prepare beets for roasting, simply scrub the skin. Don't peel them, or trim off the little tails on the bottom. Remove the greens, but leave an inch or two of the stems to insure that the pigments stay inside the beet. Once the beets are cooked and cooled, simply pull the skins off with your hands.

Betalain pigments also respond well to acidic ingredients. Many recipes call for beets to be cooked with a bit of vinegar, this accomplishes two things. The color, rather than turning a dull brick red remains a vibrant ruby red and the flavor of the vinegar compliments the sweetness of the beets.

When picking your beets @ distribution, think about how you plan on serving them. (Now its early in the season right now so there might not be much choice in sizes....they will most likely be all babies. But we had monster beets come in last year, so get ready for a variety of sizes in the future!)  If you are making a beet slaw and plan on grating them, look for the largest ones you can find. If you will be roasting them whole, try to pick smaller beets that are all approximately the same size so they cook evenly. As far as the beet greens go, it is best to cut them off as you as you get them home, and serve the greens within a few days. They are similar in flavor to Swiss chard and can be sautéed with garlic and olive oil. The beets themselves can be stored in the refrigerator loosely wrapped for a few weeks.

Beets can be eaten raw, steamed, boiled, juiced or roasted, but no matter how you eat them, they are a delicious and healthy addition to your diet.

• ROASTING BEETS:  This is the easiest, and to me, the most delicious way to prepare beets. There is virtually no preparation, no clean up and the beets are sweet and delicious and can be used warm or cold in a variety of dishes. If you are cooking a lot of beets, they can be roasted in a roasting pan, covered with foil, if cooking just a few, roast them in a pouch made of aluminum foil. Roasted beets can be eaten warm right out of the oven dressed with a little olive oil and salt, added to a roasted vegetable mix, served cold with French lentils, or served my favorite way, as a warm beet and goat cheese salad.
• How to Roast Beets: Pre-heat the oven to 400F. Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch. Bake the beets for approximately 45 minutes, until they are tender when pierced with a knife.
• Can't bear the thought of turning on the oven in this hot hot heat, BEETS ARE PERFECTLY EDIBLE RAW. This way of serving them is less common; my guess is that most cooks want to avoid the mess but it really isn't that bad. Beets can be easily shredded (like cabbage) and turned into a light slaw that can be served at any BBQ or tossed on top of a green salad and garnished with chickpeas. Last year, it was popular at my house to shred them and mix/cover  them with a little apple cider vinegar and eat all week long as a topping or solo.
• Along those lines, another easy way to prep and preserve your beets is to make PICKLED BEETS.  Pickled beets are a welcome addition to almost any salad, they can also be served along side a sandwich or added to bean salads. These beets will last for a month in the refrigerator, stored in their pickling liquid. This recipe is a bit on the acidic side, if you prefer sweeter pickles, add 2 tablespoons of sugar.
• Ingredients: 7 medium beets, approximately 2 pounds, 1-1/2 cups sherry vinegar, 2 cups apple juice or fresh cider ,2 half-inch slices of an orange, 1 bay leaf, 4 black peppercorns,4 all spice berries
• Method:  Peel the beets, and cut into wedges. Place in a pot with the pickling ingredients, bring to a simmer and cook over medium heat until the beets are tender when pierced with a knife. Remove from the heat, and allow them to cool in the liquid. Once cool, place in a glass jar, top with pickle liquid and refrigerate.

So, those are the three simple ways to prepare your beets.  Of course, there are some seriously fancy ways to go if you wanna get cookin'. Check out these recipe ideas:

•  Cool off after a hot day in the sun with these chilled soups; Beets with Mint & Yogurt "soup" / Chilled Beet Soup (w/ buttermilk & sour cream)  / Chilled Beet & Cantaloupe Soup
  
• This is a recipe from the genius mind of Chef Daniel Boulud: Indian style Quail in a Beet, Apricot & Tomato Chutney The Vegans & Vegetarians should not be scared/turned off; I think the flavors in this sauce are yummy and this would be most divine served over potatoes or fried tofu.
  
• A great way to use your roasted beets is in a risotto. Some great versions from my fave foodie blogs: Roasted Beet & Thyme Risotto / Roasted Beet Risotto / Beet & Beet Leaf Risotto with Horseradish / Red Beet Risotto with Mustard Greens & Goat Cheese
  
• Still got some Pea Shoot Pesto in the fridge, check out this link for Beet Root Gnocchi with Pea Pesto

Don't see yourself getting much cooking in during this holiday weekend? Did you know that pink lemonade is made with beets?  That's right, and while big companies have been using beets just to dye their lemonade, it is apparently a southern tradition. Check out this dispatch from a Farmer's Market in New Orleans if you don't believe me. 

• Be the hit of your BBQ with Beet Lemonade  or cool some kids with a Watermelon-Rhubarb Granita
  
• Wanna make something for the adults? You can use those beets in a very patriotic looking cocktail. Beet Infused Vodka in a "Ruby" cocktail. It's red hue will be perfect for any Fourth of July celebration. 
  

•  Beet-Infused Vodka
  3 red beets (1 1/2 pounds), trimmed, peeled, and cut into quarters
  1 bottle (1 liter) vodka (Lucy recommends Monopolowa)
  
  Put the beets in a wide-mouthed glass jar with a lid. Add the vodka and seal the container (reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool dark place for three days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved vodka bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to six months.

• Lucy Brennan's Ruby
  
  The Ruby might just be the best combination of chilled vodka and beets to hit the streets since Perestroika. Earthy undertones of handmade beet-infused vodka ground this dirty martini alternative. Serve straight up with a mixed green salad or crostini and aged cheeses.
  
  Cocktail ice cubes for chilling and shaking
  3 oz. beet-infused vodka
  1/2 oz. fresh lemon-lime juice (half lemon juice, half lime juice, both fresh-squeezed)
  1/2 oz. simple syrup (equal parts sugar and water, dissolved)
  
  Fill a 5 oz. martini glass with ice and set aside to chill. Fill a tempered pint glass (or cocktail shaker) with ice and add the vodka, lemon-lime juice and simple syrup. Cap the glass with a stainless-steel cocktail shaker (or, if using a cocktail shaker, replace the lid) and shake vigorously for 10 seconds. Empty the ice from the martini glass. Strain the drink into the glass and serve immediately.

Cherry season has started and while I have to admit that in the 5 years I have been a member I have never done anything but eat my cherries raw....I have scrounged up some yummy treats to make this holiday weekend:

• One of my best cooking buddies is French and always has a the best desert recipes up her sleeve. Unfortunately, she is in China for the summer and so I had to turn to the French blogosphere...And I didn't come up short. Try this recipe for Cherry & Chocolate Clafouti- (Clafouti is a custard-like baked French dessert that is typically made by baking fresh cherries and a batter in a baking dish; Some people call it the French Flan; people who want to get beat up by French people!)
• According to Bon Appetit, the cherry season is short and sweet. Check out their top 20 slideshow of Cherry Desserts (And be sure to post pics of your decadent deeds in the flickr group!) I'm really feeling the Chocolate Panna Cotta with Port & Balsamic glazed Cherries. Yum Yum.

King Corn Movie Screening & Discussion w Director: Thurs Oct 2 7:30pm

The GWCSA is excited to host a screening of the award-winning documentary KING CORN on Thursday October 2nd at 7:30pm at the Lutheran Church of the Messiah @ 129 Russell St in Greenpoint (our Wed distribution site).  Aaron Wolf, the director of King Corn, will lead a Q&A after the movie ends. 

Come and learn about America's most-productive, most-subsidized crop!


About King Corn:
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America's most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm. To learn more visit:  http://www.kingcorn.net/.