Wednesday, September 27, 2017

Good Eats Weekly Newsletter - September 27, 2017


Just ONE more week left of the Summer CSA Share!


Localvore & Regular Veggie Only Share Members take a LIGHT GREEN BAG

This week your bag contains:
Mesclun, Kale, Collard Greens, Salad Turnips, Easter Egg Radishes, Carmen Peppers, Garlic, Carrots,

Out of the Bag:
Tomatoes



Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Parsley, Chard, Garlic, Eggplant, Yellow Onions, Carrots, and

Out of the Bag
Tomatoes



Localvore Offerings Include:

Slowfire Bakery Bread
Amir Habib Mushrooms
Tangletown Eggs
Keep your weekly veggies going - sign up for the Fall/ Winter Share!!


All the fresh, local, seasonal, and organic goodness continues throughout the fall and winter!

Join us for a diverse, exciting, and hearty share!

Sign up today so you don't miss a week without your Pete's share!


Around the Farm with Melissa

Throughout the main planting season, April through September, we are continuously planting and harvesting. For example, chard for bunching is planted 11 times and spinach for baby greens is planted at least 24 times during that period.  Planting that frequently gives us continuous harvest of those crops from May to the end of October.  It allows us to harvest for a particular sized leaf and for quality.  It also gives us wiggle room if we have a weather event or excessive weeds.  With another batch always to come we know there will not be a long gap between plantings and we could hold over an older planting to fulfill the demand if needed. 

For the most part our overwinter plantings are planted 1 or 2 times. These oh-so-precious plants that will bring bright green to our plates for 5 months, November-March, need to be very closely tended in order to avoid weeds, pests, and disease.  The unusual early fall heat makes this work a real challenge as the weeds grow quickly and the seeds of our desired crops (spinach, claytonia, and cress) struggle to germinate and get stressed by the heat. Our greenhouses have lettuce, parsley, chard, arugula, sorrel, pac choi and more.  They are standing by for when our fields turn frosty.

I am not sure where fall is but we are ready for it when it decides to arrive.  All of our winter plantings are in the ground.  We will now be paying close attention to seeds germinating, keeping soils cool, and weeding, lots and lots of weeding.  We will continue to ride out this weather and are glad that our peppers are finally ripening in the field. I personally have been enjoying the late September swims in the pond!

~ Melissa

Storage and Use Tips 

Carmen Peppers (full shares): These sweet peppers (which may be yellow or red) are a delight! The Carmen is an Italian pepper named for its bull's horn shape ('corno di toro'). These are wonderful roasted. You can freeze them whole or in slices if needed.

Collard Greens (full shares): Collards are a form of kale and cabbage, with a sturdier and thicker leaf than kale or cabbage. They are probably best known in America as being part of the American South cuisine, but similar varieties are also popular in the Mediterranean, Africa, Asia, and Latin America. There are a few ways of cooking them, most commonly boiled until tender with some pork product. You can cook them slow and long or simmered in broth for 15 - 30 minutes until the texture is medium firm, like sauteed cabbage. Thinly sliced leaves can be cooked briefly, for a greener flavor and chewier texture. You can also mix them with other leaves (try your kale!) for a more complex taste. You can also blanch the leaves and use them as a wrapper (like grape leaves) or use them as a stuffing. The stalks are tough; discard and only use the leaves. Keep collards very cold. Wrap in a ventilated plastic and use fairly soon - they don't last as long as a cabbage.
Arrowhead Cabbage - The pointed cabbage in your bags this week is Arrowhead, an early summer cabbage, mellower in flavor than storage cabbages, and can be used in all kinds.  Arrowhead cabbage is most similar to green cabbage, but you can use in many other cabbage recipes too.  It's pretty versatile.  Make slaw, your favorite cabbage dish, or quarter it and drizzle olive oil on it, sprinkle with salt, and grill it.  Add a little teriyaki sauce if you like. Yum.
Sweet Salad Turnips (full shares): Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
Carrots: We're swimming in carrots, so we're sending both shares carrots this week as a bonus! Each week, we put together a share that matches the value you pay ($22 or $29 each week). The carrots are a bonus, meaning we didn't include them in the value of your bags.
Tomatoes: After a long summer, our tomato crop is winding down... this will be our last week for tomatoes. In preparation for fall planting, our crew harvested all the tomatoes we had available, so you may find your tomatoes slightly underripe (meaning they'll be firm and not dark in color). If this is the case, you can speed up the ripening process by leaving them in the paper bag for a day or two, or leave them in a sunny place. We have a variety of tomatoes going out this week: heirlooms, reds, pinks, yellows, oranges, and even a few Roma/paste tomatoes!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
For your pantry this week...

Bread from Slowfire Bakery
Slowfire is a farm-based, wood-fired bakery located along Route 108 as you head towards Smugglers' Notch. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. They source many of their flours, all of which are organic, from Meunerie Milanaise in Quebec and from local growers in Maine, and procure dairy and produce from even closer: their own gardens and forest, those of their neighbors, and nearby farms.  This week's bread is a variation on their country bread:  this time with a different sourdough starter and added whole spelt and whole wheat, which should create a mellower, more "sweet" & nutty flavor and aroma.

Amir Habib from Colchester has over 20 years experience growing mushrooms, having been a mushroom farm manager for a large Bosnian agricultural producer before immigrating to Vermont over a decade ago. He started his own small mushroom business where he grows shiitakes and oyster mushrooms. You'll see his mushrooms in restaurants and markets in our area. Growing in a mushroom house behind his own house, Amir's mushrooms take a lot of daily care. The Shiitakes in your share this week are so tender and fresh that you can eat the whole mushroom, stem and all. They have a deep, hearty flavor, making them a great substitute for beef in some recipes. Amir's favorite simple way to prepare his mushrooms is to sautee some onions in butter, add sliced mushrooms, then once coated and starting to soften, add a few eggs for a flavorful scramble. I've been waiting all summer for these mushrooms! They don't grow well in the heat so the few cool days we had last week helped them grow.


Tangletown Farm Fresh Eggs
Fresh eggs from Lila's flock of hens in Glover! Happy and well fed hens make for tasty and nutritious eggs!

Recipes

Find more recipes by searching our website or our blog of newsletters.

Collard Greens with Bacon
A classic recipe

2 bunches collard greens, stemmed
3 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock

Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.

Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.

Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Stuffed Collard Greens

1 can (28 ounces) whole peeled tomatoes with their juices
1/4 cup extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
1 cup spelt
1 pound collard greens
1 1/2 cups cooked white beans, or 1 can (15 ounces) white beans, drained and rinsed
2 tablespoons finely grated Parmigiano-Reggiano
Parmigiano Reggiano Cheese Regular
2 teaspoons chopped fresh sage leaves

Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.

Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.

Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.

Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.

Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.

Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.


Mushroom & Swiss Frittata w/ variations
2 tablespoons (1/4 stick) butter
6 ounces mushrooms, sliced
4 large eggs
1 leek, sliced thin
2 ounces Swiss cheese (about 2 ounces) sliced thin
Variations:
add 2 cups turnip greens or kale to the leek and mushroom saute
add 1/2 to 1 carmen pepper to the saute
add some zucchini quartered and sliced thin to the saute

Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms & leeks and sauté until golden brown, about 8 minutes. Beat eggs to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.

3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens

Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.

Baingan Bharta (Eggplant Curry)
A traditional Indian dish (though perhaps not a totally traditional recipe), and a great, easy, delicious way to serve up eggplant.  Serve alongside rice or pearled barley.

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste (or several cloves of garlic and a smaller than thumb sized piece of fresh ginger chopped)
1 tablespoon curry powder (or good garam masala if you have that)
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional but good, could also use some parsley here)

Preheat oven to 450 degrees F (230 degrees C).

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro or parsley to serve.

Carolina Slaw
A tasty vinegar based slaw that keeps well and is delicious.  Modify the amounts of ingredients  to suit your taste, this recipe is very flexible.

1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated

1/2 to 1 cup sugar
1 cup cider vinegar
1 teaspoon salt
2/3 cup vegetable oil
2 teaspoon dry mustard
2 teaspoon celery seed
 
In a saucepan over medium heat, combine dressing ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
  

Wednesday, September 20, 2017

Good Eats Weekly Newsletter - September 20, 2017




Just TWO weeks left of the Summer CSA Share!

PLEASE READ THE STORAGE & USE TIPS BELOW FOR INSTRUCTIONS ABOUT THIS WEEK'S PICKUP 



Localvore & Regular Veggie Only Share Members take a LIGHT GREEN BAG

This week your bag contains:
Spinach, Red Leaf Lettuce, Parsley, Wax Beans, Edamame, Rainbow Carrots, Cauliflower, Yellow Onions, Gold Potatoes

Out of the Bag:
Tomatoes
Melon (Craftsbury, St J, Newport, Essex, Middlesex, Johnson, Waitsfield)




Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach, Cilantro, Edamame, Pac Choi, Rainbow Carrots, Gold Potatoes,

Out of the Bag
Tomatoes
Melon



Localvore Offerings Include:

Cellars at Jasper Hill Cabot Clothbound
Pete's Greens Chimichurri
Champlain Orchards Apples
Fall / Winter Share starts October 11!

Sign up today!


Check out the new share options and sign up today!

Everyday Standard 
&
Everyday Large
For the whole family!

Lean & Green
For the salad lover!

Fancy
For home chefs!

Pete's Pantry
Stock up on local non-veggie items!

Meat 
For the pastured meat lover



Around the Farm

On Saturday, a small group of us spent the day in Montreal at the Jean-Talon Market. If you've never been, I highly recommend it! This time of year especially the market is bursting with veggie varieties! The market is huge and is both inside and outside. Organic & conventional veggie vendors from around Quebec come to the market and you can also find flowers, meat, cheese, mushrooms, and more. It was about 2 1/2 - 3 hours from our farm and a lovely day trip - perfect weather for browsing and site seeing!

Eloise, our farmstand manager, used to live in the neighborhood around the market and showed us some of the Green Alley projects she used to work on (like the alley at the right); projects to slow down traffic, beautify the neighborhood, and provide environmental benefits like reducing stormwater runoff and reducing temperature from heat trapped in pavement.

We got to meet with Jean-Martin Fortier (below), an organic veggie farmer in Quebec who is highly successful on a small piece of land. We tried some fresh corn and munched on berries - all in season in this fertile area! It was fun day of team-building and site seeing, while providing us with some ideas for new veggies to grow and new ways of displaying produce. 
~ Taylar

   

Message from Pete

Currently hydroponic produce (grown in a fertilizer solution without soil) is allowed to be certified organic. I don't have any particular problem with hydroponic produce, but I don't believe it should be certified organic. As organic farmers, we spend most of our time working to improve our soils, feeding and nourishing our land so that it provides what our crops need. Hydroponics are completely different from that-it's a different system in which the amount of fertilizer in the water solution is adjusted daily to feed the crop. I'll be testing against hydroponic organics at the National Organic Standards Board meeting this Oct. in Florida. See below info on a couple rallies planned for this fall for keeping the soil in organic. Hope to see you at one of the Vermont rallies! 

~ Pete


Save the Dates! Rallies to “Keep the Soil in Organic” 
Oct. 8th and Oct 15th
ALSO - Saturday, September 23 - Rally in Quebec at L'Abri Vegetal Farm, Coaticook Valley

Save the dates to join fellow organic farmers, eaters, and movement leaders at the Intervale Center (180 Intervale Rd) in Burlington on Sunday, October 8th.
A second rally is being planned for Sunday, October 15th on the green at Dartmouth College in Hanover, New Hampshire. These are just two of dozens of rallies happening around the country this fall in solidarity with organic producers growing in, and caring for the soil.
Tractor parades at each rally will start rolling at noon, followed by brief speeches, local food, live music, and lively celebrations!

Speakers at the Intervale rally include: Senator Bernie Sanders (scheduled), Eliot Coleman, Lt. Governor David Zuckerman, Maddie Monty, Christa Alexander, Taylor Hutchison, Will Raap, Joe Tisbert and Pete Johnson
Above: A crew from Pete's Greens at a similar rally in 2015.

Speakers at the Hanover rally include NOFA VT executive director Enid Wonnacott, farmers Roger Noonan, Lisa McCrory, Will Allen, Jake Guest, Dave Chapman, Karl Hammer, Michael Phillips and Davey Miskell
Please join us as we rally together to take back the National Organic Program (NOP) from corporate influence and reclaim the lost meaning of organic. Organic integrity has suffered in recent years as a flood of hydroponic vegetables and berries and products from animal confinement operations have forced their way into the Program. Join us in sending a strong message to the National Organic Standards Board (NOSB) that animal confinement and hydroponic production have no place in organic. Real organic is based on healthy soil and working with natural systems, not imitating and replacing them. We are preparing for a historic NOSB vote in November on reconfirming fertile soil as the foundation of organic farming.
Please join Vermont and New Hampshire organic farmers in demanding that the NOP honor its commitment to real organic.
Contacts:
Intervale: Davey Miskell (802) 318-0576 or Maddie Monty (802) 324-1580
Hanover: Dave Chapman (802) 299-7737 or Cat Buxton (802) 359-3330

Storage and Use Tips 

Spinach: Your bagged green this week is spinach! Use raw for your salad or cook up. 
Cauliflower (full shares): White OR Purple cauliflower!! Enjoy raw or cooked. I love roasting cauliflower with olive oil, salt, and blue cheese. Or make "steaks" with it by slicing the cauli into thick slabs, coating with olive oil, and roasting in the oven or sauteing on the stovetop. The cauliflowers in Montreal at the market were YUGE!!! (That's me!)
Edamame: This is the funky looking tree in your boxes! Soybean varieties grown for eating the beans from the pod are called edamame. Long common in the Japanese diet, in recent years edamame has been gaining popularity in the US and now even kids in daycare have their little containers of beans for lunch. And no wonder because it's incredibly easy to prepare, the beans are delicious, and they pack a lot of nutrition into a very small package. A half cup of shelled edamame (from approx 1.25 cups of pods) contains 9 g fiber, 11 g protein, and a good amount of Vitas A and C. Edamame freezes really well too. Just blanch pods in boiling water for 2-3 mins, drain and cool in ice water, and freeze in a single layer, then bag. Edamame should not sit in the fridge for days before you get around to eating it. Like all beans they are better the fresher they are. If you won't eat them in the next few days, freeze them!
Pac Choi (half shares): Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too).  As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Carrots: Beautiful, large, rainbow carrots this week! Carrots are a great versatile staple veggie. These are perfect for munching, roasting, baking, shredding, and a whole host of other ideas. Store carrots in your crisper drawer.
Tomatoes: Please read the instructions at your site carefully! If you pick up at these sites, you will pick up TWO bags of tomatoes: Newport, St J, Johnson, REd Hen, Cabot Creamery, Metro Rock, Center Rd. Otherwise, you will get 1 bag of tomatoes.
Cantaloupe OR Husk Cherries (half shares only and some full shares): Full share members who didn't get melon last week will get them this week. Half veggie share members will receive EITHER a melon or a pint of husk cherries. Husk cherries are in a pint box; these are the little papery husked things that look like tomatillos. In fact they are close cousins of tomatillos and are also related to tomatoes. But they are sweeter and have a diiferent flavor than either. Some liken their taste to vanilla, others to cinnamon bread (!). They are tasty little treat and will be wonderful on your salads this week. They would also be welcome in any dish that cries out for a touch of sweetness. If you don't eat them all straight out of the box.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore
For your pantry this week...

Cellars at Jasper Hill Cabot Clothbound
Cabot Clothbound cheddar this week from the Cellars at Jasper Hill. Made by Cabot Cooperative Creamery with milk exclusively from the Kempton Family Farm in Peacham. Then it's made at the Cabot creamery in Cabot before getting sent to Greensboro where it's aged in the climate controlled environment of the Jasper Hill Cellars for 10 - 13 months. It's a perfect snacking cheese but is also great for eating with your apple pie or grilled cheese.

Pete's Greens Chimichurri
Parsley and cilantro make a winning combination in our Pete's Greens Chimichurri! Every summer we put up this Argentinean condiment, a favorite of many of our CSA members, using our own farm-grown herbs. It's a little spicy and perfect for steak, potatoes, eggs, or to use on a sandwich. It's frozen, so either keep frozen or use within a week if it's in the fridge.

Apples from Champlain Orchards
The first apples from Champlain Orchards! These are McIntoshes, an excellent variety for fresh eating and cooking, with a crisp, tender, and fine-textured flesh. 

Recipes

Find more recipes by searching our website or our blog of newsletters.

Cranberry (or Husk Cherries!), Goat Cheese and Mesclun Salad
Try substituting this week's husk cherries in place of the cranberries! Adapted from Gourmet November 1995. Serves 4.

For vinaigrette:
1 tablespoons red-wine vinegar
.5 tablespoon tamari
freshly ground black pepper to taste
1/4 cup extra-virgin olive oil

4 cups mesclun
.5 cup dried cranberries
3 ounces goat cheese, cut into pieces, at room temperature

Quick Moroccan Vegetable Couscous
Bon Appétit January 1996. Serves 2 but can be doubled.

1/3 cup sliced almonds
1 tablespoon olive oil
3 cups mixed cup-up vegetables (such as red onion, carrots, zucchini and cauliflower or broccoli)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup dry white wine
1/3 cup golden raisins
3/4 cup vegetable broth

1/3 cup sliced almonds

One 5- to 7-ounce box couscous and lentil mix or other couscous blend

Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl. Add oil to same skillet. Increase heat to medium-high. Add vegetables, cumin and coriander; sauté until vegetables just begin to soften, about 3 minutes. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
Meanwhile, prepare couscous according to package directions.

Mound couscous on platter. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.

Parmesan Cauliflower and Parsley Salad
Fried with a parmesan coating makes this dish pretty tough to resist! The parsley is refreshing and nutritious. Gourmet May 2006.

For salad
1 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 cup extra-virgin olive oil
3 oz white mushrooms, thinly sliced
1 cup loosely packed fresh flat-leaf parsley leaves

For cauliflower
1 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
10 oz cauliflower florets
1 oz Parmisan cheese, finely grated with a rasp
1/6 cup olive oil

Marinate mushrooms for salad:
Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.

Blanch the cauliflower for 5-6 minutes in boiling water and then drain and cool and pat dry.

Panfry cauliflower: Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

Finish salad:Add parsley and cauliflower to mushroom mixture, tossing to combine.

Kale, Tomato & Potato Frittata
This recipe is just a starting point for you.  Feel free to incorporate other veggies into it!

10 eggs
1/4 cup Vermont cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped (or spinach)
1 tomato, medium dice

Preheat oven to 350.Whisk eggs and cheese together in a large bowl.In a large, cast iron or a non stick/oven ready pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and saute until wilted. Add egg mixture and incorporate vegetables and eggs. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.

Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edge to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad.

Grilled Green Beans
This is a great approach to enjoying your green beans - kissing the vegetables with a little smoky char.  Be sure not to skip the step of covering and letting the mixture stand; all steams to perfect doneness in that time.  If you don't have a grill basket, grill on a large piece of heavy-duy foil.  From Cooking Light, June 2014.

1/2 small red onion, vertically sliced
1 garlic clove, minced
1/2 pound green beans, trimmed
1 tbsp canola oil
1 tsp soy sauce
1/2 tsp dark sesame oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

Preheat grill to medium-high heat.

Place a grill basket on hot grill; preheat for 5 minutes.

Place onions, garlice, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.  Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.  Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.

Soba With Green Garlic, Spinach, Edamame and Crispy Tofu
OK, so we are not providing you with the complete list of ingredients needed for this recipe, but I just came across this and it is so exactly what I wish I was about to make for dinner that I thought I'd share.  From Martha Rose Shulman in the NYT.

1/2 pound firm tofu, cut in dominoes
2 bulbs green garlic, trimmed of stalk (or use leeks and some garlic cloves minced fine)
3/4 cup fresh or frozen edamame
1 tablespoon rice bran oil, grapeseed oil or canola oil
tamari to taste
1 tablespoon extra virgin olive oil
Salt to taste
6 fresh shiitake mushrooms, stems cut away, sliced
2 generous bunches (about 1 1/4 to 1 1/2 pounds) spinach, stems trimmed, washed in 2 changes of water
Freshly ground black pepper
2 tablespoons chopped cilantro
1/2 pound soba

Blot the tofu dry on paper towels. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers and mince.  If using leeks, mince a leek or two, white part and tender green only, and mince a clove or two of garlic for good measure and flavor.

Bring a large pot of water to a boil, add salt to taste and add the edamame. Cook 4 minutes, then remove from the water with a slotted spoon and set aside.  Save the big pot of water for cooking the noodles.
Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the rice bran, grapeseed or canola oil and add the tofu. Stir-fry until golden brown, and remove from the pan. Season to taste with soy sauce and set aside.

Turn the heat down to medium and add the olive oil and the shiitakes. Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt. Cook, stirring, until it is fragrant, about 1 minute. Add the spinach and cook, stirring, until it wilts. Season to taste with salt and pepper, and stir in the tofu and edamame. Turn the heat to low and keep warm while you cook the noodles.

Bring the water back to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil. Stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Allow them to boil for a few minutes if they are not. Drain in a colander. Place in a large bowl, top with the vegetables and tofu, and serve.

Sesame Pac Choi
Here's a quick and easy way to enjoy your pac choi.
1 bunch pac choi
2 tbsp groundnut oil
2 tbsp toasted sesame oil
1 large garlic clove, crushed and finely chopped
1 mild green chilli, seeded and finely chopped
1 tbsp Thai fish sauce (optional)

Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.