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Category Archives: Jubilee CSA Summer Session Weekly Recipes

Week Eight Video, Jubilee Farm CSA

An overview of the week's vegetables with ideas for preparation and storage and potential recipes starts at 1:00

Terrie demonstrates three methods of "pushing food forward":

1) Frenching, steaming and freezing green beans,

2) Using up lots of zucchini; condensing all the fiber and nutrients while bringing forward sugars and an umami useful in a wide variety of dishes.

3) Sauerkraut: a Primer in Fermentation. Make sure you have some nice bratwurst on hand when this kraut matures.

As well as a lovely dinner of a rich mustard sauce over steamed potatoes and broccoli.

This week demonstrates one recipe in addition to three methods of pushing food forward. None of the information in these videos is proffered to form a rote, step by step, highly focused "how-to", but is there instead to provide templates for how to use different foods in different combinations, with a variety of methods.  Our goal is to give you increased degrees of freedom to vary from any one recipe until recipes, per se, are generally not required.  That said there will be little morsels of understanding hidden all through these videos that will hopefully work toward that end whether or not you're interested in making any one recipe in particular.

Week Seven Video, Jubilee Farm CSA

An overview of the week's vegetables with ideas for preparation and storage and potential recipes starts at 1:00

An overview of Pickles, and Pickled/Marinated Salads at 5:37

Veggie Pancakes start at 10:41

Of course, none of the information in these videos is proffered to form a rote, step by step, highly focused "how-to", but is there instead to provide templates for how to use different foods in different combinations, with a variety of methods.  Our goal is to give you increased degrees of freedom to vary from any one recipe until recipes, per se, are generally not required.  That said there will be little morsels of understanding hidden all through these videos that will hopefully work toward that end whether or not you're interested in making veggie pancakes! (Though, they are really good)

Week Six Video, Jubilee Farm CSA

Making a creamy garlic cauliflower sauce without cream (there is a touch of butter) The base sauce, in classical cooking, is called a Velouté but that may make it seem unnecessarily unapproachable. Velouté just means "velvety" so don't be intimidated. It's easy to make and has the capacity to dramatically change a lot of meals for the better. We modified it here by adding a whole pureed cauliflower and a bunch of garlic. Now it's the better part of a meal you can slather on most anything.
The Velouté section begins at 8:11.

Week Four Video, Jubilee Farm CSA

Cleaning and preparing vegetables from your CSA box.  (2:02)

The process of cleaning and preparing vegetables is a creative time of developing what your menu will look like this week.  Instead of pulling out a recipe of what you might make each meal, let your inspiration come from the box of veggies in front of you; let them lead the way.  You might not have a plan for everything, but getting the vegetables prepared and processed to some degree will take out so much of the work that bringing the food to the table later in your busy week becomes an enjoyable venture. A good part of your meal is already partly prepared and with that knowledge the rest of the inspiration will follow.

Start slicing, sorting and washing when you have an hour to dedicate getting to know your food.

Just the process of touching and changing the food in your box will have the effect of turning it into creative potential instead of a mass of vegetable matter in the fridge that keeps relentlessly calling.

Replumping slightly wilted Romaine (9:42, 15:21)

Quick Refrigerator Pickle (10:02)

Preparing Scallions for storage and use (12:50, 16:17)

Early Season Zucchini prep, storage and use versus later season (16:52)

Celtuce prep and use (19:45, 21:01)

Particulars about choosing a Food Processor (20:38)

What are those things in the store they call baby carrots? (21:21)

If you're new to a Northwest Farm Diet

It's easy to think "there are just too many greens".  Push past that initial reaction as an indicator of potential change and quickly find that you'll never have too many greens.  They find their way into every nook and cranny of your diet bringing health changing nutrition along with great new flavors.

Stuffed Grape Leaves, Dolmades or Dolmas or Dolmadakia (28:56)

Whatever you call them they represent an ancient tradition from a wide variety of cultures.  Discover your roots, benefit from the process of making them and enjoy a sumptuous meal.

Tips to Saute an onion  (1:26, 6:40, 8:18)

Cooking Grass Fed ground beef with notes about spices (8:29, 14:52)

Pre soak your rice...why? (29:48)

Yogurt Cheese Appetizer  (23:03)

It's fun and easy to make.  Modify it with what you have at hand to be as creative or as simple as time and brain cells allow.

Tzatziki  (25:32)

You can make it with the standard cucumber OR you can veg it up and really turn it into a meal.

How to make a Zucchini Sweat (27:24)

 

 

Week Three Video, Jubilee Farm CSA

Ever had mushy potato salad?

Remedy at 1:40, 3:26, 8:50, 15:01, 21:14

How to peel a farm fresh hard boiled egg. (without tearing off most of the white with the shell)

See 9:00, 10:42, 13:30, 16:22

How do I get rid of that brown color on my hard boiled egg yolk? see above

Use all your bits and pieces of different vegetables in a mince with lots of applications.

 

 

Want something with less Mayonnaise than the typical July 4th Salad?

Four distinct salad options from one salad “base”. Something for everyone.

Poached?

17:21

What’s Celtuce? and how is it prepared?

10:50

And more tips and methods along the way.

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