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Box 9 Recipes

9/25/2013

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It's been such a fun cooking week, with the first of the fall crops coming on and all the lovely lovely roasting vegetables still peaking. Hopefully you mastered roasting in the last box, experimenting with the eggplant and tomatoes! Now we've got beets and kohlrabi for you to play with in the oven. See how to roast them both on the Farmer Kriss Pinterest Page. Do visit the page this week - I found so many wonderful ideas for the kale and beets and kohlrabi, I've been a Pinterest-postin' fool!

Lamb Mousaka feat. Eggplant

Notes: Oh, I love this recipe! Many thanks to Jean-Margret, my neighbor, friend and fellow shepherdess, who passed this along to me at church after a lengthy conversation about my bumper crop of eggplant. Hooray for fellow gardeners!

Bottom layer:
Cover the bottom of a greased 9x13 pan with 1 pound and then some eggplant that's been sliced lengthwise and fried in olive oil and garlic until soft.

Middle layer:
Fry together 2 pounds of ground lamb, 1 C chopped onion, 1/2 lb mushrooms (opt),  1 pint of tomatoes or 1 C puree.  Add a little red wine and 1 t oregano, 1/4 t allspice or cinnamon, 1 t salt, 1/2 C fine bread crumbs.

Top layer:
Make white sauce of 1/3C butter, 1/3C flour, 3 C milk (or 1 of them 1/2 & 1/2), 1 t salt.  When thick, beat in 4 eggs, 1/2 C grated romano or parmesan, and some chopped parsley.

Bake at 350 for about 50 minutes - until topping is lightly browned and set.  Let stand 20 min before serving.

Indian Collards with Lentils and Tomatoes


INGREDIENTS
1 medium onion, chopped 
4 cloves garlic, thinly sliced 
2 teaspoons garam masala 
1 (15 oz.) can no salt added diced tomatoes 
1 bunch collard greens, thick stems removed and 
leaves sliced into 1 inch ribbons 
1 cup red lentils 
DIRECTIONS
Bring 1/2 cup water to simmer in a large deep skillet over medium high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam maslal and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to boil. reduce heat to medium low and stir in collards. cover and simmer 20 minutes. Meanwhile, combine lentils and 2 coups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. 

Roasted Beet and Quinoa Salad


2 cups quinoa, cooked
1-2 large roasted beets, peeled and roughly chopped
1 15-ounce can chick peas, drained
5 ounces feta cheese, crumbled
¼ cup pine nuts, toasted
1 tsp dried or fresh thyme
2 tablespoons mustard
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
Salt & pepper to taste

Combine quinoa, beets, chick peas, feta cheese, pine nuts, and thyme in a large mixing bowl. In a separate bowl, whisk together the mustard, vinegar, oil, a dash of sea salt and a couple turns of a black pepper grinder. Pour over the quinoa mixture and toss to coat. Taste, adjust salt and pepper, as needed, and serve immediately or keep covered in the fridge until needed. Serves 6-8.

Tomato Basil Jam

INGREDIENTS
2 1/2 pounds ripe tomatoes, peeled
1/4 cup lemon juice
3 tablespoons snipped fresh basil
3 cups sugar
1 1 3/4ounce packagepowdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

DIRECTIONS

Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

ROASTED EGGPLANT CAPONATA

INGREDIENTS
1 large eggplant (1 1/2 pounds)
Good olive oil
2 red or green bell peppers
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

DIRECTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant and peppers on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant and peppers, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.

Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

Kohlrabi and Apple Salad

  • 1 teaspoon caraway seeds
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt, freshly ground pepper
  • 2 medium kohlrabi, peeled, thinly sliced on a mandoline
  • 2 small heads lettuce, torn into bite-size pieces (about 6 cups)
  • 1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
  • 4 tablespoons chopped fresh chives, divided

Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.  Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.  Add kohlrabi, lettuce, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
Top salad with remaining 2 tablespoons chives just before serving.


BAKED KOHLRABI FRIES

Large kohlrabi root (stems and leaves removed– you can sautee those parts, if you want)
2 Tbs. melted coconut oil, ghee, or olive oil
salt
chili powder and ground cumin

Preheat your oven to 425F.  Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them.  Cut them into matchsticks. On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin.  Spread the kohlrabi in a single layer. Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes. Remove and eat warm with ketchup or with ranch or yogurt dressing.

More Recipes: Farmer Kriss Pinterest Page

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BOX 8

9/18/2013

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Roast, roast, roast. You could roast everything in your box this week and be very cozy and happy. Especially consider roasting those bodacious beets. We’ve also packed your share with loads of healthy, hearty, cleansing greens. Seems like all the sturdy greens are looking wonderful this week – inviting us to assemble a thick stew with a rich tomato base. And don't toss those beet greens! We must need something from this combination of tomatoes and greens right now. Tonight we had collards cooked ‘til tender in roasted tomato sauce. Seasoned with caramelized onions and small bits of smoked pork loin, it was a divine dish.  Indulge in these early fall flavors and don’t overdo the fat.

Indian Collards with Lentils and Tomatoes

INGREDIENTS
1 medium onion, chopped 
4 cloves garlic, thinly sliced 
2 teaspoons garam masala 
1 (15 oz.) can no salt added diced tomatoes 
1 bunch collard greens, thick stems removed and 
leaves sliced into 1 inch ribbons 
1 cup red lentils 
DIRECTIONS
Bring 1/2 cup water to simmer in a large deep skillet over medium high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam maslal and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to boil. reduce heat to medium low and stir in collards. cover and simmer 20 minutes. Meanwhile, combine lentils and 2 coups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. 

Isabella's Secret Burger Sauce

Source:  Isabella (farm member)
Notes: This is a super easy sauce that doesn't need any extra equipment like a sauce machine or blender.  It works better with paste tomatoes.  
INGREDIENTS
3 lbs. paste tomatoes
1 large onion, small dice
1 clove garlic, minced
1 Tbsp. celery seed
1/8 cup olive oil
1 Tbsp. salt
1/2 Tbsp. black pepper  (use up to 1 Tbsp. for a stronger sauce.)
DIRECTIONS
Wash and core tomatoes.  Remove any bad spots.  Cut in half lengthwise.  Put tomatoes in heavy saucepan, turn on heat to medium and cook 5-10 minutes until skins start to come off.  Turn off heat, let cool, and carefully remove skins.  (This step may be omitted but it affects the texture.) Add all other ingredients and simmer on medium low heat 3-5 hours or until desired thickness.  Stir occasionally and break up tomatoes as sauce cooks.  Turn off heat, let cool, and use/store.

Roasted Tomatoes & Garlic

Source:  Think like a Chef, by Tom Colicchio
Notes:  This recipe is a starting point. When you are done you'll have roasted tomatoes, roasted tomatoes juice and roasted garlic. You'll be able to use all of them in recipes and you can combine them into sauce, too. I use the juice to saute vegetables when I want to use less oil, I use the garlic on toast or in sauce, I use the roasted tomatoes as a bed for poached eggs. Blended together in the consistency you like, they work well for pizza sauce or pasta sauce. Be creative, taste a lot, have fun.
INGREDIENTS
10 ripe paste tomatoes, stems and cores removed
1 large head of garlic, divided into unpeeled cloves
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper
sprigs of thyme, oregano and/or basil
DIRECTIONS
Heat oven to 350 degrees. Cut tomatoes in half long-ways, the place tomatoes, garlic cloves and olive oil in large bowl. Season with salt and pepper and mix gently. Line a large rimmed baking sheet with parchment or foil. Place halves cut side down on the baking sheet then pour left-over olive oil over top. Bake until the tomato skins loosen, about 20 minutes.   Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275. Continue roasting, periodically pouring off and reserving the juices until the  tomatoes are slightly shrunken and appear cooked and concentrated, but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow to cool. Discard herbs, transfer tomatoes and garlic to separate containers. Store the tomatoes, garlic and reserved juice in the refrigerator for up to 1 week or in the freezer for up to 6 months. 

Isabella's Tasty Tomato Juice

Source:  Isabella (farm member)
Notes:  We love juice here at Circle M because you can do anything with it all winter long. We cook with it all year, though, and always have some in the fridge. To use minimal oil in sauteeing veggies, we use a little oil and then keep the veggies from sticking by adding tablespoons of tomato juice as we go. This recipe works best with extra slicing tomatoes but any will do.  It makes a lot of juice but can easily be cut in half or smaller portions.  Cutting it by 1/3 makes enough for a few glasses to drink and a half-gallon leftover to keep in the refrigerator.  The basic recipe is delicious but feel free to add peppers, garlic, and any herbs such as basil or dill.  This can also be used as a base for tomato soup.
INGREDIENTS
24 lbs. ripe tomatoes
3/4 cup chopped onion
3/4 cup diced carrots
3/4 cup chopped celery (3 stalks and leaves)
1/4 cup chopped parsley
3 tbsp. coarse sea salt (much less if using a finer grain salt)
DIRECTIONS
Wash tomatoes and remove blossom ends.  (This is important if you are going to be canning your juice.)  Cut into quarters. Combine tomatoes, vegetables, and parsley in a large saucepot.  Simmer 20-30 minutes, stirring to occasionally.  Let cool. Juice mixture in a food processor, food mill.  Strain to remove peels and seeds if desired.  Or just puree everything in a Vitamix. Stir in salt.  Heat juice for 5 minutes.  Do not boil.  Cool and enjoy.  Juice may be frozen, canned, or stored in the refrigerator.

Italian Tomato Tart

Source: Susan Meier (farm member)
Notes: I was at a meeting of the Blanchardville Womens Club and had the great fortune to have a slice of this terrific tart. Wow!  This is a low-fat, low-cal recipe (though you can certainly substitute the full-fat versions of the ingredients) and has only about 280 calories in 1/4 of the pie plate! Amazing. But terrifically tasty, too. 
INGREDIENTS
Crust:
1 10 package of frozen long grain brown rice
2 TBSP pesto (prepared already, so if you've been making your own and have a bit left, that's perfect)
1 TBSP parmesan cheese
1 egg
cooking spray
Filling:
1 C fat free milk
1/2 C egg substitute
1/4 tsp salt
1/8 tsp black pepper
dash red pepper
3/4 C shredded mozzarella
1 oz prosciutto, cut in thin strips
3 small plum tomatoes
1 TBSP chopped fresh basil
DIRECTIONS
Preheat oven to 350 degrees. Cook rice and combine with pesto, parmesan and egg. Press into 9 inch pie plate sprayed with cooking spray. Bake for 15 minutes and remove. Increase oven temperature to 400.  Combine milk and next 5 ingredients, whisk. Sprinkle half of mozzarella and half of prosciutto over batter. Top with half the tomato slices. Repeat. Pour milk mixture over the top. Bake at 400 for 10 minutes. Reduce oven to 325 and bake another 35 minutes. Cool 10 minutes and sprinkle basil over the top. Serve. 

We LOVE tomato tarts! Pleas see more ideas on the Farmer Kriss Pinterest Page.

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BOX 7

9/4/2013

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Make sauce! That is what the gardens are saying this week. When one is kneeling in the towering trellises grasping the hot, firm flesh of gorgeous, perfectly vine-ripened paste tomatoes, it is very nearly an audible sound.  I can only describe it as though the tomatoes have been absorbing the sun for us all summer, and now they are giving that energy and life back in the form of their thick, almost dry pulp. The paste or Roma tomatoes in your box are the oblong-shaped ones. Go ahead and keep munching away on the round and mini tomatoes, but take the big pastes and use the recipe below, check out the Farmer Kriss Pinterest Page or follow these links to other directions: Roasted Roma Tomato Sauce, Oven Puttanesca, Crock Pot Tomato Paste.  We have given you almost everything you need in the box - herbs and garlic - everything except onions, which we are sorry to be missing. Our onion harvest looks like it will be bleak, if anything, this year, which is a mystery to us. Everything else looks so good!


RECIPE OF THE WEEK


Roasted Tomatoes and Garlic

Source: Think like a Chef, by Tom Colicchio
Notes: This recipe is a starting point. When you are done you'll have roasted tomatoes, roasted tomatoes juice and roasted garlic. You'll be able to use all of them in recipes and you can combine them into sauce, too. I use the juice to saute vegetables when I want to use less oil, I use the garlic on toast or in sauce, I use the roasted tomatoes as a bed for poached eggs. Blended together in the consistency you like, they work well for pizza sauce or pasta sauce. Be creative, taste a lot, have fun.
INGREDIENTS
10 ripe paste tomatoes, stems and cores removed
1 large head of garlic, divided into unpeeled cloves
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper
sprigs of thyme, oregano and/or basil
DIRECTIONS
Heat oven to 350 degrees. Cut tomatoes in half long-ways, the place tomatoes, garlic cloves and olive oil in large bowl. Season with salt and pepper and mix gently. Line a large rimmed baking sheet with parchment or foil. Place halves cut side down on the baking sheet then pour left-over olive oil over top. Bake until the tomato skins loosen, about 20 minutes.

Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275. Continue roasting, periodically pouring off and reserving the juices until the tomatoes are slightly shrunken and appear cooked and concentrated, but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow to cool. Discard herbs, transfer tomatoes and garlic to separate containers. Store the tomatoes, garlic and reserved juice in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Ratatouille: Provencal Vegetable Stew

Source: A Taste of Provence, Leslie Forbes
Notes:  If you’ve never enjoyed this French celebration of high summer produce, you maybe haven’t had it made well. From most accounts, the best versions of Provence’s signature dish involve individual roasting or sauteeing of each component, then gently combining them and letting the flavors meld through the olive oil for a half hour before serving, or even overnight. Instead of thinking of Ratatouille as a quick stew you can throw together, think Old World Slow Food.  Make it on a weekend. Enjoy the prep, enjoy the smell in your kitchen, enjoy the finished product with a nice crusty bread and some wine. Some good ones from the region include: Palette from Chateau Simone, Chateau Vignelaure red, Domaine Tempier red , Domaine Les Bastides.

Delicious Shots has a terrific Ratatouille recipe and tutorial online, if you you like pictures.
INGREDIENTS
1 lb Aubergines (eggplant), cut in 1/2 inch slices
salt and pepper
olive oil
1 lb Courgettes (zucchini or summer squash), cut in small chunks
1 lb mixed sweet peppers, cored and sliced thinly
1 c onions, peeled and finely chopped
1 1/2 lb tomatoes, peeled, seeded and chopped
3 cloves garlic, peeled and finely chopped
1/2 tsp sugar
handful of parsley, finely chopped
thyme
9-10 basil leaves, cut in strips
DIRECTIONS
Salt the aubergines and leave for 30 minutes to drain. Pat dry and cut into small chunks. Heat about 6 tbsp of olive oil in a large heavy frying pan. Add the aubergines and when brown on all sides, remove and drain on paper towels. Add a little more oil and cook the courgettes in the pan until all their moisture has evaporated. Remove and drain. Continue with the peppers, removing them when tender. Add the onions, cook until soft but not brown. Stir in the tomatoes, garlic, sugar, parsley and thyme and simmer for about 30 minutes. Add the rest of the vegetables and after 5 minutes, remove from heat, mix in the basil and refrigerate overnight.

Italian Kale and Potato Soup: Zuppa Toscana

Notes: Many regions of the world have a version of this soup, though the most well-know is probably the Zuppa Toscana made famous by the Olive Garden! This combo is always yummy. See a nice vegetarian version at Amy's Cooking Adventures blog. We tend to really like this with some kind of sausage. There's a great light Kielbasa version at Blue Kitchen.  Or you can just go for it and do the whole cream-and-sausage-with-bacon zuppa thing we have below. Rich and amazing on one of those chilly nights coming up.
INGREDIENTS
One 16-oz package of spicy Italian sausage
3 medium potatoes, scrubbed and quartered, then sliced thin
2 cups of chopped kale
3/4 cup diced onion
1 1/2 tsp minced garlic
4 cups chicken or veggie stock
3-6 slices cooked bacon, crumbled
1/3 cup heavy cream
salt & pepper to taste
Parmesan cheese for topping
DIRECTIONS
Saute sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent  Add in water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. {Depends on how thin you sliced your potatoes!} Once the potatoes are tender, add in the kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Reduce heat to simmer and cook for an additional 10-15 minutes.

Caviar D'Aubergine (French) or Babaganoush (Middle Eastern)

Notes: This recipe is something you're going to have to just start with and then mess around until you like what you've got. We LOVE this in August when the grill is in use so much and we can just pop the eggplants on at the end of a dinner and get them roasted and ready to prepare whenever we feel like it. Lately, it's come in handy for car trips as we've been taking kids off to college - prepare it so it isn't soupy and it's a no-drip delicious treat on crusty bread, pitas,  tortilla chips or even cut veggies like cucumbers and carrots.
INGREDIENTS
Eggplants, however many you've got
Plain yogurt
Tahini (sesame paste)
Olive oil
Lemon juice
Seasoning: garlic, salt, pepper, toasted sesame seeds and smoked paprika to taste
DIRECTIONS
Lay the eggplants on a hot grill and roast for about 10 minutes, flipping once and removing once the skins are charred and the flesh inside has collapsed. Remove from grill and allow to cool.  Peel skins back and remove the creamy flesh. Discard skins but a few black bits stuck to the flesh here and there will only add to the flavor. Add cooked eggplant and about 1/4 cup of all other ingredients to a food processor. Process and add ingredients to suit taste, texture and calorie preferences.  Add seasonings to taste.

Southern-Style String Beans

Notes: With fresh string beans I generally recommend cooking for as short a time as possible. We saute lightly in a skillet most of the time, adding whatever seasoning is called for in a particular dinner. Sometimes coconut oil and soy sauce with sesame seeds, sometimes olive oil with thyme and lemon juice. Here's a nice Southern twist.
INGREDIENTS
2 lbs purple beans (or green beans or string beans), washed; ends snapped off
2 cloves garlic, minced (I used green garlic, which is stronger)
Half of a small onion, chopped
4 to 6 oz. bacon ends (or equivalent bacon or fatback)
Salt; pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil (leave enough room for the beans to fit without sloshing water out), then plunge in the beans and bring back to a boil. If you're using purple beans, they'll soon turn green. Let the beans boil for 1 1/2 to 2 minutes depending on how crisp/tender you like them, then drain into a large colander and immediately rinse with cold water until cool to the touch (this will stop the cooking process and brighten the green color). Brown the bacon ends in a large, deep skillet over medium heat. Add the garlic & onion and saute until light golden (the pork will finish cooking during this time). Add the drained beans, season with salt & pepper to taste, stir and cook until heated through, about 2 to 3 minutes. A nice vinegar pepper sauce like Texas Pete Hot Sauce (which is actually a North Carolina hot sauce despite the name), or Tabasco Sauce will add Southern style tangy heat.

Chocolate Basil Cake

Source: Farm Member Pat
Notes: A million thanks to Pat, who passed this recipe on to us years ago. We’ve published it multiple times since, and made it even more. The recipe was on the Box 6 blog, but I think I put it up after the local folks got their boxes. Trust me. It's amazing.
INGREDIENTS
1 cup sugar
1 cup packed fresh basil leaves
5 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup white flour
1/2 cup hot water
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick spray and dust with rice (or regular) flour. Place the sugar and basil in a food processor. Process until basil is chopped fine and is uniformly green in color – will look wet. In a large bowl, whisk the melted butter, cocoa powder and basil sugar until well blended. Whisk in the eggs one at a time until blended and smooth. Stir in the baking soda, vanilla and salt. Gradually add flour, stirring just to blend. Add hot water to mixture, stir just to blend. Bake 22-25 minutes until a toothpick inserted in the middle comes out clean. Cool before frosting.

Chocolate Sour Cream Frosting

Notes: It's even better with the whiskey, as noted.
INGREDIENTS
1 1/2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons sour cream ( or 2 TBSP sour cream and 3 TBSP whiskey)
3 tablespoons butter, softened
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, whisk the powdered sugar and cocoa. In separate medium bowl, beat sour cream and melted chocolate on low speed of mixer. Gradually add sugar mixture. Add vanilla and beat well for 1 minute until very smooth and creamy. Spread over cooled cake and garnish with extra basil leaves.

Amazing Chocolate Zucchini Cake

Source: Adapted from Saveur
Notes: No, you don't need two terrific chocolate cake recipes in one week, but you just might want to take advantage of these fresh ingredients. We closed out our recent Farm-To-Table dinner with this one, and it was incredible. We didn't use the sour cream frosting, though it seems nice, we used the cocoa whiskey icing above.
INGREDIENTS
2 medium zucchini, peeled, grated on large holes of box grater
8 tablespoons butter, at room temperature
2 + 3/4 cups flour
1/2 cup unsweetened cocoa
1 + 1/4 teaspoon baking soda
1 teaspoon salt
1 + 1/2 cups sugar
1/2 cup olive or corn oil
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup walnuts, chopped, optional for garnish

Frosting:
1/4 cup butter, at room temperature
1/3 cup sour cream
1/2 teaspoon vanilla extract
3-4 cups confectioners' sugar
DIRECTIONS
About 2 hours before baking place shredded zucchini in a large strainer over a bowl to allow water to drain. Stir occasionally and press down on the zucchini with the flat side of a spoon. Alternately you can use a cheesecloth or dish towel to wring the water out. Preheat oven to 325º F. Butter a 9-inch deep sided cake or springform pan. In a large bowl sift flour, cocoa, baking soda, and salt together. In a separate large bowl beat together butter and sugar with an electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in oil, then one egg at a time, then vanilla. Alternately beat in flour mixture and buttermilk in 3 batches beginning and ending with flour on low speed. Stir in zucchini. Pour batter into greased pan and spread evenly. Bake 1 hour and 20 minutes or until a toothpick comes out clean from center. Remove and cool on wire rack, turn out after 15-20 minutes or if using springform carefully remove side. Cool completely before frosting.

Frosting:
In a large mixing bowl cream butter and sour cream together until fluffy on medium speed, beat in vanilla, add one cup of confectioners' sugar at a time until you reach a nice, thick consistency, continue to beat on medium speed until fluffy 3-4 minutes.

Sausage, White Bean, & Kale Rotini

Source: Prevention Magazine (via Farm Member Julie)
Notes: Makes 6 servings
INGREDIENTS
2 T. olive oil
2 links Italian-style turkey sausage, casings removed
1 T. minced garlic
3/4 c. dry white wine
8 oz whole wheat rotini
1 can (15 oz.) cannellini beans, rinsed and drained
2 T. chopped drained oil-packed sun-dried tomatoes (I just used a medium sized fresh tomato)
10 oz. baby kale
red-pepper flakes
DIRECTIONS
Heat 1 T. oil in large skillet over medium-high heat.  Cook sausage, breaking it into bits, 4 minutes.  Transfer to bowl.  Cook garlic in skillet, stirring 1 minute.  Add wine off heat and simmer until reduced by half, 2 minutes.  Remove from heat. Cook pasta, reserve 3/4 c. cooking water, and drain.  Add sausage, pasta, beans, tomatoes, and reserved cooking water to skillet.  Gradually add kale and cook until just wilted, about 3 minutes. Season and top with red-pepper flakes and remaining 1 T. oil.

More Recipes: Farmer Kriss Pinterest Page

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