We can pickle that!
For many of us, there comes a time in the summer when our gardens put out more than we can take in. Whether you're overrun with cucumbers, beets, scapes, or even green tomatoes: extra summer vegetables can be easily pickled into lasting treats. Check out these recipes taking your garden abundance to the shelf so good it might last you to fall!
KALEFEST Recipe Contest Winner!
Summer Squash & Zucchini Bread Recipes
Pesto Galore! Use herbs, greens & more to make this superstar topping.
We're all familiar with the delicious garlic, basil and pine nut paste that makes pasta, squash, chicken and more bright and tangy throughout the summer months. Why limit yourself to basil when so many other fresh herbs flourish? Check out these pesto alternatives to mix up your favorite topping!
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Jules's Favorite Proscuitto & Stone Fruit Kale Salad
From Food52, this recipe is a total summer salad, grilled fruit add sweetness, kale adds a crunch plus prosciutto and feta add a little salty protein that makes this the perfect Sunday dinner!
· 1 bunch kale, destemmed
· 4 apricots, halved
· 4 peaches halved
· 1/4 LB prosciutto
· 1/4 cup feta cheese
· 1/4 cup olive oil
· 1-2 tbsp. lemon juice
1. Preheat the grill. While it warms up, tear or chop the kale leaves into bite-size pieces and place those in a large salad bowl. Add a pinch of salt and a tablespoon of olive oil and massage the kale, kneading it for a minute or so until it softens. Whisk together the remaining olive oil and the lemon juice, adjusting to your taste. Set the dressing aside. Tear or cut the prosciutto into smaller pieces and set those aside too.
2. When the grill is reasonably but not overwhelming hot, brush the apricots and peaches very lightly with a neutral oil and grill, cut side down, until deeply caramelized.
When the fruit is grilled, toss the kale with the prepared dressing and then crumble the feta on top. Add the prosciutto and then the still-hot peaches and apricots, letting their juices seep down into the kale. (If there are any extra juices on the plate you put them on after grilling, add those too.) Eat with crusty bread.
For the cupcakes
· 100g (2 cups, packed) raw kale leaves, woody stalks discarded
· 150g ( ½ cup) unsalted butter, softened
· 150g (3/4 cup) granulated sugar
· 2 eggs
· 2 teaspoons vanilla extract
· 1 orange, zest and juice
· 200g (1 ½ cups) plain flour
· 1 teaspoon baking powder
· ½ teaspoon salt
For the icing
· 75g ( ⅓ cup) unsalted butter, softened
· 250g (2 cups) powdered icing sugar
· 2-3 tablespoons orange juice
1. Preheat oven to 170C/325F. Line or grease a muffin tray.
2. Tear kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, orange juice and zest.
4. Sift in the flour, baking powder and salt and stir to gently combine.
5. Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.
6. Icing: In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.
· 1 cup cashew nuts
· 1 cup red bell pepper
· 1/3 cup nutritional yeast
· 4 tablespoons olive oil
· squeeze of lemon juice
· 1 tablespoon of fresh thyme if you have it on hand – adds a nice flavour, but not necessary
· Water to get the right consistency– about 1/4 cup to 1/2 cup
· 2 tsp salt
· 2 tsp onion powder
· 1 tsp garlic powder
· 1 tsp cayenne pepper
Toss all the ingredients into a blender (except kale) and blend until smooth and creamy. Add water until you get the consistency of a cheese sauce. Tear the leaves off of the kale stems, make sure not to include the spine! Wash the kale and dry thoroughly pour the “Cheese” Sauce over the kale until fully coated. Place on a baking tray and bake at 135° C (275° F) for about 25 minutes – flipping over half way through.
Come one, come all! KALEFEST begins today!
This week we are celebrating all things KALE! This green leafy brassica has been called "farmer's cabbage" and is regarded as a wild ancestor of today's domesticated cabbage. Kale has become the "green standard" of trendy vegetables. Its hype is totally worthy as a versatile salad green, baked chip, pulverized pesto, and beyond! Not to mention its nutritional density having high concentrations of vitamins A, C and E. Enjoy this superfood all week!
Bobby Flay's Creamed Kale
Cabbage is for Cookouts!
Cabbage often gets a bad wrap for being a bland, bitter, burdensome vegetable. Boiled with corned beef is not its finest hour, summer is where cabbage finds its time to shine alongside your 4th of July picnic!
Join us for KALEFEST!
Summer 2016 Neighborly Nickel Organizations
Fiddleheads rolled out our Neighborly Nickel program last year making contributions to New London Breakfasts, New London Habitat for Humanity and Connecticut Humane Society. For each reusable bag a shopper uses the Co-op donates five cents to the organization of their choice as tallied by the wooden neighborly nickels! Starting July 2016 we will be rotating our sponsored organizations quarterly. Through September remember your bags to support Denison Pequotsepos Nature Center, OutCT, and Safe Futures.
If your organization is interested in being a recipient of the Neighborly Nickel program please check in with staff to apply. For Fall 2016 we'll hold an online vote open to the community to choose our next three recipients!