Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greeting to all - Does the air seem to be changing to you? To me, the smell of Autumn is swirling around us. It is starting to feel like soup weather... something hearty and rich - potato-leek soup, perhaps. The farm is so beautiful; when picking up my CSA box I often linger, taking in all the rich bounty and delightful scents floating in the air. Last week I just sat there eating one of the most delicious apples I have ever tasted, taking in all the beauty and abundance we all share. My gratitude runs deep for this amazing farm and to all those who toil and nurture this blessed land. Hope you enjoyed your Labor Day weekend and always savor your treasures from the farm. Have a good week filled with vibrant health and blessings, Rebecca [email Rebecca]
[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
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STIR-FRY GREENS with GINGER and SESAMEServes 6
Simmer in a covered sauce pan for 10 minutes:
8 oz. tempeh, cut in half
1 cup vegetable stock
1 tablespoon tamari
1/4 teaspoon garlic powder
Drain, reserving the liquid for sauce. Dice the tempeh small.
Add to the tempeh liquid:
1/2 cup vegetable stock
2 Tablespoons tamari
1 tablespoon arrowroot
Mix well.
Roast in a dry skillet or in an oven at 350 degrees:
2 tablespoons sesame seeds
Have ready:
6 cups greens of choice (I have been using cabbage, but any of the greens are great in this)
1 tablespoon ginger, finely chopped
1 cup chopped onion
Heat wok or skillet and add:
2 tablespoons sesame oil
2 teaspoons dark sesame oil
When wok is hot, quickly brown the diced tempeh and remove.
Add to the pan:
1 tablespoon light sesame oil. Stir fry the onion and ginger 3 minutes, then add the greens (or cabbage) and cook about 5 minutes. Pour in the liquid, bring to a simmer, stir in the tempeh and sesame seeds. Serve art once with brown rice.
GREEN SALAD with WARM MUSTARD VINAIGRETTEServes 6-8
a few leaves of kale, julienned and chopped
a few leaves of chard, julienned and chopped
1 bunch of lettuce, washed and dried, then torn into bite-sized pieces
1/2 cup grated carrot
1/2 cup grated beets
1/4 cup grated daikon (optional)
1 medium avocado, cut into thin slices
2 teaspoons sesame seeds
1 tablespoon lemon juice
2 teaspoons whole grain mustard
3 tablespoons olive oil
1. Place greens, lettuce, carrots, beets and daikon into a large bowl and toss lightly. Scatter the avocado slices on top.
2. Heat 1 tablespoon olive oil in a small pan. Add the sesame seeds and cook over low heat until they start to jump and turn golden. Remove from heat immediately and allow to cool slightly.
3. Add lemon juice, remaining oil and mustard to pan and continue heating for about 2 minutes, until just warm. While still warm, pour over the salad and gently toss to coat the leaves. Sprinkle with sesame seeds.
Salad is best served immediately.
WARM CAULIFLOWER, SWEET PEPPER and SESAME SALADServes 4-6
2 tablespoons sesame oil
2 sweet peppers, seeded and sliced thinly about 2 cups
1 cup cauliflower cut into small florets
1 clove garlic, minced
1/2 cup tofu, sliced (optional)
2 teaspoons light soy sauce
1/2 teaspoon chili sauce
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1 teaspoon sesame seeds
1. Heat half the oil in a frying pan and stir-fry the bell peppers and cauliflower for 5 minutes, until the peppers are tinged golden and slightly soft.
2. Add the rest of the ingredients, except the remaining oil and sesame seeds, and stir-fry for a minute.
3. Turn onto serving plates and serve warm with oil drizzled over and sesame seeds sprinkled on top.
SPICED LENTILS with MIXED GREEN VEGETABLESServes 6
1 tablespoon peanut oil (or oil of choice)
1 medium onion, thinly sliced
1 teaspoon freshly ground cumin seeds
1 teaspoon freshly minced ginger
1 small hot chili, minced
black pepper
1 1/2 cups cooked lentils of choice
2 cups mixed greens (such as spinach, kale, chard...) torn
juice of 1 /2 lemon
2 tablespoons plain yogurt
1. Heat oil in a saute pan and saute onion until soft. Add spices, chili, pepper, and seasonings and saute for 1 more minute.
2. Add the lentils and stir for 1 to 2 minutes, then add the greens and stir for another minute until slightly wilted.
3. Add the lemon juice and drizzle over yogurt before serving slightly warm or at room temperature.
TOMATO and BEAN SALSA2 large tomatoes, halved and chopped
1 medium red onion, chopped
1 small sweet pepper, seeded and chopped
2 padron peppers, chopped
1/2 cup chopped cucumber (optional)
1 1/2 cups drained and rinsed canned mixed beans
2 tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon sea salt
black pepper
1. Mix all ingredients together in a bowl and leave to marinate for 30 minutes or more. Serve cold.
SUMMER FRUIT COMPOTE1 1/2 cups strawberries
1 cup raspberries
3 tablespoons sweetener of choice
1 cinnamon stick
dash of lemon juice
thick plain yogurt or ice cream to serve
1. Preheat oven to 325 degrees F. Prepare the fruit by halving any over-large strawberries, and removing stems.
2. Place fruit, sweetener and cinnamon in a shallow baking dish with 2-3 tablespoon water. Cover and bake for 30 minutes, stirring gently once, until the fruit is soft and there is a rich juice.
3. Remove the cinnamon stick, and stir in the lemon juice. Serve with yogurt or ice cream.
ROASTED TOMATO, GARLIC and SWEET PEPPER SOUPServes 6
8 garlic cloves, peeled
8 large tomatoes (about 1 pound), halved and (optionally) seeded
1 medium sweet pepper or 2 small, halved, seeded, then quartered
5 teaspoons olive oil
1 teaspoon sea salt
black pepper to taste
1 3/4 vegetable stock
handful fresh basil leaves
1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, and peppers in a baking dish. Drizzle with olive oil, then sprinkle with sea salt and pepper to taste. Bake for 20-30 minutes, or until vegetables are soft (if the garlic looks like it is overcooking, remove it from baking dish and set it aside).
2. Transfer contents of baking dish to a blender or food processor. Add the stock and puree until smooth. Put into a pan and reheat, adding the basil at the last minute. Adjust the seasoning.
Personally, few things give me greater pleasure than to pick and eat something right in the field, whether it's a bright red gala apple, a juicy red dry-farmed tomato, a crunchy green bean, or a sun-warmed ripe berry; it is such a simple but deeply satisfying experience. The pleasure we get out of great tasting food is sometimes not acknowledged enough. The guiding principle of our farm is to maintain that intimacy and openness between farm and community, such that we can all experience the pleasure of this nourishing relationship. 
Mark your calendars and 
