summer favorite: asian slaw

such a delicious thing, asian slaw.

we welcome it back every summer.

it's as easy as one, two, three.

......................
◄one: brassicas►
......................

finely chopped chinese cabbage

+

finely chopped kale

+

grated kohlrabi

you could also use

broccoli, cauliflower, brussels sprouts.

......................
◄two: asian dressing►
......................

2 cups canola oil

+

1 cup rice vinegar

+

1 cup tamari {soy sauce}

plus 

a little sesame oil

fresh garlic

dry mustard

salt & pepper

....................
◄three: extras►
......................

toasted sliced almonds

grated carrots

chopped sugar snap & snow peas

other ideas:

broken dry ramen noodles

toasted sesame seeds

fried tofu

chilled, raw, vegan deliciousness.

perfect for this heat.

♥

asian slaw posts of yore:
2010, 2012, 2014

all credit for this recipe & variations
goes to casey o'leary of earthly delights farm.
along with our weekly farm share,
her csa newsletter is full of great recipes.
love your farmer!

homemade tamari vinaigrette

{originally posted in 2010 here}

our very favorite salad dressing.

this is the recipe that dean,

missy's husband, taught me eons ago.

{dean is an organic farmer & grows lots of lettuce,

so naturally he makes incredible salad dressing}

the base:

2 cups organic canola oil

1 cup balsamic vinegar

1 cup low-sodium tamari

add, more or less, to taste:

minced garlic {about 4 cloves}

dry mustard {about 1 Tablespoon}

salt & pepper {about ½ teaspoon each}

-----------------------------------------

perfect for csa salad season

 {csa week 2 via instagram}

learn more about earthly delights csa here.

♥

'the works' sauce {it's vegan!}

we're going vegan.

and this is my new vegan sauce.

i'm calling it 'the works'

after emily's favorite vegan wrap

at her local grocery in santa cruz.
emily has been vegan for almost a year,
so this recipe is dedicated to her.

'the works' sauce

makes 2 cups

combine all ingredients and blend until smooth:

1 cup cooked beans {save broth}

{cannellini beans, chickpeas, soybeans}

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup tahini

1/8 cup tamari

1/8 cup apple cider vinegar

1 - 2 cloves garlic

1 tsp spike {seasoning blend}

note:
you can adjust the thickness of the sauce
by how much bean broth [bean juice?] you add.

this sauce is delicious on rice & beans.

make it 'the works' by adding

fresh spinach, purple cabbage, avocado,

salsa & cilantro.

serve in a bowl or in a tortilla.

yum!

it also makes a great creamy salad dressing.

tip:

to make this sauce regularly,

cook batches of chickpeas & soybeans,

combine them & freeze in 1 cup containers.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

interested in why we're going vegan?

watch this documentary:

{also here}

{it's on netflix right now}

♥

earthly delights csa week 18

our final share of the season

tomorrow is the harvest festival.

see a video of last year's festival here.

♥

earthly delights csa week 16 & 17

our share, week 16

our share, week 17

in addition to this,

casey let me know that there were

two heaping flats of unclaimed tomatoes

at the end of pick-up.

i went back & got those, as well.

my freezer is filling up with

frozen tomato bricks.

♥

pickles

lacto-fermented or salt-water pickles.

i had never heard of them

until amanda from our csa

made some a couple weeks ago.

i understand that this is the old-fashioned way.

let me know if you've tried this because

i am almost certain i'm doing it wrong.

read more here and here.

♥

earthly delights csa week 14 & 15

playing catch-up a bit

our share, week 14

{from august 26}

potatoes

anaheim peppers

jalapeño peppers

rooster spur peppers

tomatoes

eggplant

tomatillos

ground cherries

summer squash

basil

onion

magic garlic

beans

cucumbers

watermelon

muskmelon

carrots

---------------------------------

our share, week 15

{from septemper 2}

this was 'farm hands day'

and i helped to bring in this harvest

tomatoes

carrots

anaheim/numex peppers

hot peppers

eggplant

ground cherries

squash

onion

magic garlic

cucumbers

basil

muskmelon

just 3 more weeks left!

♥

earthly delights csa week 13

our share

plums

carrots

rainbow chard

jalapeño peppers

tomatoes

antohi romanian peppers

gernika peppers

eggplant

tomatillos

summer squash

ailsa craig onion

magic garlic

beans

cucumbers {lots of lemon cukes!}

genovese basil

melons

------------------------

our hearts are breaking for casey & her family.

her mother, julie, passed away on august 9th.

read all about her awesomeness here.

♥

zucchini crust pizza {gluten free!}

we have lots of zucchini this time of year.

such a blessing.

and thanks to abby,

i just learned how to turn it into pizza crust.

this is a game changer.

the crust is grated zucchini

with most of the water wrung out

with an egg and a 'flour' and spices.

i consider this less of a new recipe

and more of a new skill,

but here's the recipe abby found:

{keep in mind i didn't measure anything & it turned out great}

zucchini crust pizza

2 cups grated zucchini

1 egg

1 T oil

garlic

3/4 - 1 cup almond flour 

{↑ you could use any flour}

oregano

salt & pepper

---------------------------------------

preheat oven to 400°

put the grated zucchini in a colander.

salt it & allow to 'sweat' for a bit.

then gather it into a clean towel

and literally wring the water out.

in a large bowl,

combine zucchini, egg, oil, garlic,

almond flour, oregano, s&p.

mix until a 'dough ball' forms.

on a baking sheet lined with parchment,

use your hands

to flatten out the dough ball,

pressing it into the shape you want.

i pressed mine quite thin.

bake it for about 20 minutes,

or until the edges & bottom are golden.

at this point, i flipped mine over

and baked for about 5 more minutes

to get it nice & toasty on both sides.

note: a nice step,

but leave it out if you're pressed for time.

remove it from the oven

and add your toppings.

we used homemade tomato sauce

fresh basil & grated parmesan.

{fresh mozzarella would be incredible}

pop it back in the oven for a few minutes

but keep a close eye so it doesn't burn.

this was so good that

i immediately made a second one.

the 'crust' alone is so delicious:

soft & 'doughy' but with crispy edges.

it is the best gluten-free 'bread' i've eaten.

it could be used as flatbread in any recipe

or served alongside hummus.

next, i'm going to try a sage butter version.

♥

homemade granola

today, i made a big batch

of really delicious granola.

it's so easy,

and so much more affordable

than even granola from the bulk bins.

i read through these granola recipes:

the kitchn

3191

analog beauty

smitten kitchen

lucid food

then adapted the batch to our tastes

and what we had on hand.

my ingredients
dry:

4 1/2 cups rolled oats

2 cups chopped pecans

2 cups sliced almonds

2 Tablespoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon pumpkin pie spice

couple pinches of salt

-----------------------------------------

wet:

3/4 cup brown rice syrup

1/4 cup brown sugar

1/2 cup olive oil

2 Tablespoons vanilla

--------------------------------------------------

add about halfway through baking:

1/2 cup shredded coconut {sweetened}

1/2 cup shredded coconut {unsweetened}

--------------------------------------------------

add at the end of baking

{bake just a few minutes}:

2 cups golden raisins

my method

preheat oven to 250°

in a big roasting pan,

mix dry ingredients,

then add wet ingredients.

bake for 30 minutes to an hour

stirring often {every 10 minutes},

watching for browning,

& testing as you go.

my 'test' is to scoop out a small spoonful,

then allow to cool.

once the granola is crunchy when cool,

it's done.

store in an airtight container.

♥

pretending zucchini is pasta

got a giant zucchini?  try this:

1. slice thin

i used a cheese plane.

note: this zucchini was huge - these slices were 1/3 the width.

2. boil in salted water

until just tender - 4 or 5 min.

3. spread with filling & roll 

homemade pesto - yum!

they were delicious!

we took them to the river & shared with friends.

perfect picnic food - no fork needed.

not all of the slices were roll-able.

for the bits & pieces that fell apart,

i just treated them like noodles

& mixed the pesto right in.

not quite as pretty, but still delicious.

these zucchini noodles - zoodles?

would be so good with chunky tomato sauce.

i want to use them to make lasagna.

such a great alternative

to dense, doughy noodles.

♥

earthly delights csa week 10

our share

magic garlic

green beans

gernika peppers

sugarsnax carrots

summer squash

bulls blood beets

cucumbers

basil

amaranth & lamb's quarters

ailsa craig - white onion

rossa lunga di tropea - red onion

tomatillos

♥

earthly delights csa week 9

our share

magic garlic*

*makes your dreams come true!

green beans*

*yay!  green bean tacos: find the recipe ◄HERE►

kale

beets

summer squash

cucumbers

basil

weeds: amaranth &  lamb's quarters

chocolate mint

walla walla onion

♥

earthly delights csa week 7

casey & crew always take a break

for the week of july 4th,

but they are back at it this week...

our share

kohlrabi

baby carrots

onion

celery

curly parsley

basil

summer squash

kale

magic garlic

cucumber

weeds: lamb's quarters & amaranth

♥

broccoli with cashews

i saved this recipe from simply organic,

a cookbook i checked out from the library years ago.

goes great with black bean burgers

& good barbecue potato chips.

broccoli with cashews

1 large bunch broccoli

1/3 cup mayonnaise

3 Tablespoons red wine vinegar

2 Tablespoons brown sugar

1/2 medium red onion, very thinly sliced

1/2 cup cashews

1/4 cup raisins

salt & pepper

directions

cut broccoli into florets.

blanch in boiling water 3 - 5 minutes.

then plunge into ice water to stop cooking.

mix mayo, vinegar, sugar, onion.

add broccoli , cashews, raisins.

mix well & season with salt & pepper.

notes:

i didn't measure & it still turned out great.

also, i didn't have red wine vinegar,

so i used balsamic & apple cider vinegars.

♥