Moroccan Black-Eyed Peas (Cowpeas) Recipe – Ful Gnaoua

INGREDIENTS

  • 1 1/2 cups (250 g) dried black-eyed peas (cowpeas), soaked
  • 2 tomatoes, grated
  • 1 large onion, sliced
  • 3 cloves of garlic, finely chopped or pressed
  • 4 tablespoons chopped fresh parsley or cilantro
  • 1 1/2 teaspoons salt
  • 1 1/2 to 2 teaspoons ground cumin
  • 1 1/2 to 2 teaspoons sweet paprika
  • 1 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil

DIRECTIONS

1. Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.

2. Continue using one of the methods below:

  • Pressure cooker method. Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure. Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.
  • Conventional pot method. Cover and simmer the black eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve.

Thanks to Christine Benlafquih at The Spruce for this awesome and easy recipe!

Spaghetti Aglio e Olio with Lots of Kale

Photo by Alex Lau

INGREDIENTS

  • Kosher salt
  • 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
  • 5 garlic cloves
  • ¼ cup olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
  • Parmesan and crushed red pepper flakes (for serving)
  • Flaky sea salt

DIRECTIONS

  • Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2″–3″ pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).

  • Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

  • Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).

  • Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

  • Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Thanks to Carla Lalli Music at BonAppetit for this yummy recipe!

CSA Newsletter Week 4B

Letters from the Field


Blue skies at River Farm this month. Atmospheric changes are altering the plants we eat. 
One of the big selling points of eating organic produce is the increased nutrient density it provides compared to conventionally grown and GMO crops. While some recent studies have refuted this claim, the preponderance of evidence has supported it.

Reversing the ill effects of a compromised food system is one reason we organic farmers put up with the downsides of growing with nature instead of against it — the daily battle with weeds and bugs and disease is worth it if you are creating an environment that restores long-term health rather than depletes it.

Now comes a startling discovery that our restoration gains in the soil are very likely being offset by a little-known interaction going on above it. Warning of a “great nutrient collapse,” scientists are learning that one unexpected outcome of increased CO2 in the atmosphere is nutrient loss in plants. A fascinating — and worrisome — explanation of this discovery and its implications — was recently published in Politico.

For more than decade, scientists have shown that nutrients — from protein to calcium, iron and vitamin C — had declined in most garden crops since 1950. The obvious reason was the switch in varieties that favored quantity instead of quality. But that appears to explain only part of the reason. As the article in Politico explains:

“Rising CO2 revs up photosynthesis, the process that helps plants transform sunlight to food. This makes plants grow, but it also leads them to pack in more carbohydrates like glucose at the expense of other nutrients that we depend on, like protein, iron and zinc.”This process, first discovered nearly 15 years ago when looking at zooplankton and algae, means that our CO2-enriched atmosphere is yet one more contributor to “junk food.”

I read this article on the same day it was announced that the EPA is reversing regulations on clean air. Last evening, Frontline aired a worrisome expose on how the EPA is being dismantled and essentially being led by lobbyists for the fossil fuel industry. Taking a critical look at how human behavior damages this planet — its soil, water, and air — is now taking a back seat, at exactly time when we should be put it front and center.

Organic farmers are doing their part in restoring soil. You are doing your part in supporting their efforts while improving your own health. Yet clearly we need to do more than just grow well and eat well. We need to act well, too;  spending our dollars supporting good environmental practices across the board is not just a good cause but an essential one — one we can all join, anytime, anywhere.

Farmer Skip

P.S. If you’re feeling overwhelmed, not sure how to get started, we recommend reading, Deep Green, a very affordable ebook written by our friend and sustainabilty teacher Jenny Nazak. You will be inspired! (https://www.facebook.com/deepgreenbookjennynazak/)

Check out the rest of Green Gate Farm news HERE

Swiss Chard Quiche with Cheddar and Green Onion

Ingredients

  • 1 recipe of Olive Oil Tart Crust
  • 2 cups half and half (or mixture of half and half and milk)
  • 6 eggs
  • 3/4 tsp salt
  • pinch cayenne pepper
  • 2 green onions
  • 1 garlic clove
  • bunch of Swiss chard
  • 1 cup cheddar cheese

Directions

  1. Blind bake the tart crust for about 10 minutes at 400 degrees.
  2. While that is baking prepare the filling. In a large measuring cup or a large container with a pour spout, whisk together the half and half, eggs, salt, and cayenne pepper until well combined and set aside.
  3. Mince the garlic, thinly slice the green onions and roughly chop the Swiss chard. Heat a teaspoon or so of olive oil in a sauté pan and add the onions, garlic and chard. Cook until the chard is wilted and the onions and garlic are nice and fragrant.
  4. When you are ready to assemble the quiche, layer the chard mixture and cheese in the bottom of the tart shell. Stir the custard and pour it over the quiche mixture, fill in the pan to within 1/8 inch of the top of the pastry. Don’t overfill, or the custard will run out of the crust during baking.
  5. Bake the quiche for 20 to 25 minutes, or until the edges of the filing begin to puff up and the center still jiggles slightly when you shake the pan. Place the sheet pan on a wire rack to cool. When cool enough to handle, remove the quiche from the pan. Serve slightly warm or at room temperature. Leftover may be refrigerated or frozen and reheated in a 400 degree oven for 20 minutes, or until heated through.

Many thanks to Jana at Delectably Mine for the yummy recipe!

 

 

 

Carbonara with Bell Pepper, Ham & Radish

Ingredients

  • 1 tsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 orange bell pepper, chopped
  • 1/2 lb low-sodium lean ham, no added nitrates or nitrites, cut into 1/2-inch cubes
  • 8 oz whole-wheat linguine (TRY: Jovial Foods 100% Organic Einkorn Whole Wheat Pasta – Linguine)
  • 1 egg
  • 1/4 cup plain Greek yogurt (avoid using nonfat)
  • 6 radishes, halved and thinly sliced
  • 1/4 cup minced radish tops, rinsed well and patted dry, optional

Preparation

  1. In a large nonstick skillet on medium, heat oil. Add onion and sauté for 3 minutes, stirring occasionally. Add pepper and ham and continue cooking for 2 minutes more. Remove mixture from heat and set aside.
  2. In a large pot, cook linguine al dente according to package directions. Drain quickly, then immediately return linguine to hot pot. Crack egg over top of linguine and use a pasta fork to gently fold and stir egg into pasta, about 1 minute. When egg has turned opaque and thick, add reserved pepper-ham mixture to linguine. Gently toss to combine. Add yogurt and radishes and gently toss to combine. Serve hot, garnishing with radish tops (if using).

Several thanks to Clean Eating for this yummy recipe!