Tomato, Peach and Mozzarella Salad

Time for some recipes from my last demo/tasting at Blooming Glen Farm a couple of weeks ago.  It's always great to use the great ingredients that the farm provides--especially this time of year.  (Just love tomatoes!)

This salad is a bit of a play on a traditional Caprese Salad--tomato, basil, mozzarella, olive oil.  But this includes some other flavors--notably, another great summer flavor: peach.  Compared to the tomato, there isn't much peach in the salad, but it's so tasty to get a little burst of that sweet fruit every now and then while eating the salad. 

For the best flavor and look, use tomatoes in a variety of colors.  It doesn't get much simpler than this.  And it doesn't get much tastier!

TOMATO, PEACH AND MOZZARELLA SALAD (adapted from Hot & Sticky BBQ by Ted Reader)
Serves 6

INGREDIENTS
6 large tomatoes, different colors and varieties
3 peaches, peeled and diced (I didn't peel mine and it was fine)
1 sweet onion, thinly sliced
3 green onions, thinly sliced
2 large balls of fresh mozzarella, diced
1/4 cup basil, thinly sliced
1/4 cup extra-virgin olive oil
3 Tbsp balsamic vinegar
Salt and pepper to taste

• Core tomatoes and dice.  Place in a large bowl and add peaches, onion, green onion, mozzarella and basil.
• Drizzle with olive oil and balsamic.  Season with salt and pepper to taste.

Grilled New Potatoes

I must admit, I've never been a huge potato fan.  I like them, but could do without them for the most part.  However, fresh new potatoes, like we get from Blooming Glen Farm, are a whole different story.  They're tender and creamy and so flavorful. 

Here's a recipe that I made last week at my farm demo.  The aioli is light and fresh tasting and makes a great accompaniment to the potatoes--as well as a spread for a sandwich or dipping veggies or...all sort of stuff.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY (from Bobby Flay on foodtv.com)
Serves 8

INGREDIENTS
3 lb new potatoes, small
1 1/2 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup lemon juice
2 tsp lemon zest
Salt and pepper
Olive oil
1/4 cup parsley, chopped

• Put potatoes in Dutch oven or large pot and cover with cold water.  Bring to a boil, season with salt and cook until almost tender, about 15 min.  Drain and, when cool enough, cut in half.
• Preheat grill to medium.
• Combine mayo, garlic, lemon juice and zest in a blender and blend until smooth.  (You can do this in a bowl with an immersion blender if you wish.)  Season with salt and pepper to taste.  Set aside.
• Brush potatoes with oil and sprinkle with salt and pepper.  Grill, cut side down, until golden brown and just cooked through.  Remove to a platter.  Drizzle with aioli and sprinkle with parsley.

Can't Beet 'Em

Beets.  Most people either love them or hate them.  But they are becoming more and more popular as people try them in new ways and as their great nutritional value becomes more well known.  (You can read a previous post for a little more info.)

For me, the only way I remember eating beets as a kid was pickled.  And I love them like that (the Dutchie coming out in me). 

I do believe, though, that roasting them best brings out the great flavor and sweetness that beets are known for.  Roast them, skin them, chop them up and serve them with some good extra-virgin olive oil, salt and pepper--and you've got yourself a tasty side dish.

Citrus pairs really well with beets, and the recipe below--another one that I made at Blooming Glen Farm last week--is a great summer side dish.  You may even convert some beet-haters with this one!

ROASTED BEET SALAD WITH BLOOD ORANGES AND ALMONDS (from America's Test Kitchen Healthy Family Cookbook
Serves 4

At the farm, I used regular navel oranges (since blood oranges aren't in season) and instead of arugula (again, out of season), I used red leaf lettuce and dandelion greens.  To prepare the oranges, cut the top and bottom off of the orange.  Using a sharp knife, slice away the peel to reveal the pulp.  Cut into quarters and then slice each quarter into 1/2" pieces.  For best flavor, follow the recipe and toss the warm beets in the dressing.  But you can roast the beets ahead of time and it will still be tasty.

INGREDIENTS
2 lb beets, greens removed
2 Tbsp extra-virgin olive oil
4 tsp sherry vinegar
Salt and pepper
2 oz arugula (about 2 cups)
1 cup feta cheese
2 Tbsp sliced almonds, toasted
2 blood oranges (see above)

• Adjust oven rack to middle position and heat to 400 degrees.  Wrap beets in foil individually and place on a rimmed baking sheet.  Roast until a skewer or paring knife meets little resistance, 45-60 minutes.
• Remove beets from oven and open foil.  When cool enough to handle, rub off skins using a paper towel.  Slice into 1/2" thick wedges and, if large, cut in half.
• Meanwhile, whisk oil, vinegar, 1/4 tsp salt and 1/4 tsp pepper in a large bowl.  Add sliced beets, toss to coat, let cool to room temp, about 20 min.
• Add arugula to beets and toss.  Season with salt and pepper to taste.  Sprinkle with cheese and almonds.

A Great E"scape"

One of the items that Blooming Glen Farm (and many other CSAs) offer during the early summer are garlic scapes.  These alien-looking things are the stalks of the garlic plants that are cut off so the energy of the plant can go toward the bulb instead of the stalk.  But you don't want to let them go to waste.

Problem is, many people don't quite know what to do with these garlicky tasting things. 

They're great chopped up and simply sautéed in some olive oil with salt and pepper--either alone or as an addition to other veggies.  I've also tossed them in oil, salt and pepper and thrown them on the grill until they're tender.  A good accompaniment to some grilled meat or fish.

Probably the most popular way to use them is in a pesto.  If you like garlic, this is a quick and versatile way to use scapes.  Use it tossed with pasta (like I did at the farm this week along with some fresh green beans).  It's also really tasty as a condiment for grilled fish or meat or even on some grilled bread brushed with olive oil.  Yum! 

Like other pestos, freeze your extra in ice cube trays.  When they're frozen solid, remove them to a zipper freezer bag and then you have ready-made pesto whenever you need it. 

GARLIC SCAPE PESTO
This makes a good amount of pesto.  If you want less, or have less scapes to use, just adjust the ingredients accordingly.

INGREDIENTS
1 lb garlic scapes, chopped in 3" pieces
1 cup Parmesan cheese, grated
1/2 cup pine nuts
1/2-1 cup extra-virgin olive oil

• Put garlic scapes in food processor and puree until evenly chopped.
• Add Parmesan and pine nuts and process until smooth.
• With processor running, slowly add oil until emulsified and to your desired consistency.

Squash Pickles

Yesterday, I was fortunate to once again cook at my CSA, Blooming Glen Farm.  I've done this for a number of years--making some tasty recipes from the great produce that the folks are picking up.  It's always fun to talk food with people who really appreciate it!

I'll be there again on August 8.  Looking forward to it!

I promised that I'd post the recipes that I made, so that's what I'm doing.  Here's the first. 

SUMMER SQUASH PICKLES
These tangy pickles--slightly sweet and spicy--are a great addition to any picnic!

INGREDIENTS
4 cups zucchini and/or yellow squash, cut in 1/8" slices
1 cup sweet onion, thinly sliced
3 garlic cloves, thinly sliced
1 cup white vinegar
1/2 cup sugar
3/4 tsp crushed red pepper
1 tsp mustard seed
3/4 tsp kosher salt

• Combine squash, onion and garlic in a large bowl or in jars.
• Combine rest of ingredients in a small saucepan and bring to a boil.  Stir until sugar is dissolved.
• Pour hot liquid over veggies, cover and refrigerate for 24 hours.  It's that simple!

Helping the Hungry

According to the latest statistics, the US has about 50.1 million people who are food insecure--basically, they don't know where their next meal is coming from.  About 16.7 million of those are children.  Think about those numbers.  That means the number of hungry children in our country is equivalent to the total populations of Los Angeles, New York City, Philadelphia and Chicago COMBINED.  This in a country with the technology, resources and ability to resolve this horrendous problem.  It's just plain wrong.  Every county in our country has a food insecurity problem.  Some are low (the lowest is Steel County, ND at 5%).  Some are amazingly high (the highest is Holmes County, MS at a staggering 37%). 

Yes, the government does help a little bit.  SNAP (Supplemental Nutritional Assistance Program--also known as food stamps) helps millions of Americans.  Unfortunately, many controlling governmental budgets and regulations see SNAP as a bit lower on the totem pole for funding than other things.  Many say that people who use SNAP just need to get a job (although 40% of households on SNAP have at least one working person in it).  Many say that it promotes a lifetime of government dependency (although the average time on SNAP is just 8-10 months).  Many say that SNAP recipients are mooching off of the taxpayer's money (although SNAP funding ends up being about $1.40 per person per meal per day--try feeding your family on that). 

In reality, government legislation is the only way to truly eliminate the problem.  Hunger in America was almost wiped out during the 1970's.  But funds were cut in the '80's and the problem grew into the monster we have today.  So while we wait around for a government that will dedicate itself to destroying this affliction (and there are some in Congress who are leaders in this cause--futilely, unfortunately in many cases), it is up to us--private citizens to help those in need in our local areas. 

5.1% of American households used food from food pantries and other organizations in 2011.  That's 6.1 million households.  A huge number, but small compared to the 50.1 million who need them.  Virtually every town in our area has food pantries to help those in the community who need help to just keep food in their kids' bellies.

Only about 5% of food donated to help the hungry comes from private donors.  That means 95% comes from the government.  So a 10% cut in funding would require 3 times as much from private organizations--a daunting task.  But we're trying to do our part.

On June 29, St. Paul's Lutheran Church (837 Old Bethlehem Rd, Quakertown, PA, 18951--directly across from the Haycock Firehouse) will be hosting Joyful Noise V, a day-long festival to benefit the 3 food pantries in Quakertown--the Quakertown Food Pantry, St. Isidore's Food Pantry and Milford Square Shelter.  100% of profits from the day will be spilt between these three worthy groups, which assist thousands in our community.  We raise funds from personal and corporate donations, food and raffle ticket sales and "passing the bucket" after each performance.

Put on every other year since 2005, we have raised over $20,000 for our charities and have collected hundreds of pounds of food.  The festival is FREE (yes, free), although we ask that guests bring food donations as "admission".  Gates open at 10 AM and music starts at 11 and will run all day.  (Bring a chair, too.)

Seven performances will entertaining the crowd all day:

St. Paul's Joyful Noise Band (our "house band"): 11:00-11:30 
Deb Capece (singer/songwriter): 11:55-12:25
Once Called Saul (Quakertown-based rock band): 12:50-1:20
BASIC (contemporary choir from Allentown): 1:45-2:15
Ian Holmes (American Idol contestant from the Lehigh Valley): 2:40-3:25 
Caribbean Steel Rhythms (steel drum band from the Lehigh Valley): 3:50-4:50
Greater Shiloh Music Ministry (gospel/R&B choir): 5:15-6:15

In addition to the great music, you can enjoy a classic car cruise, historic church tours, great food, lots of fun activities for the kids, local artists and crafters and more!

Please call 215-536-5789 with any questions.  Check out our Facebook page and please help to spread the word so we can work together to assist those many in our area who need these important programs to survive.  I hope to see you there!

Smart Cook-out

Well, the weather's heating up and that means that many of us will be having periodic cook-outs with friends and family.  It's one of the joys of this time of the year.

Unfortunately, some people tend to let basic food safety rules fly out the window when they move

from cooking in the kitchen to cooking outside.  That's too bad, because no one wants their guests or themselves to get sick from their cook-out.

So let's take a quick look at some basic, but very important, tips for making your cook-out a safe time for everyone.

• The first thing you should always do--no matter where you're cooking--is to make sure your hands are washed well.  Do this before, during and after cooking. 
• If you haven't already, before you grill any kind of meat, go out and buy a food thermometer.  Measuring the temperature is the only true way of telling if something is cooked enough or not.  Yes, there are all sorts of tricks to test doneness by touch or sight, but they aren't foolproof.  Take the temperature and you can't go wrong.  Burgers should be cooked to 155 degrees and steaks/roasts to 145 for medium-rare or 160 for medium.  Poultry should always be cooked to 165.  The thermometer probe should be inserted into the thickest part of the meat to get the best reading.
• Hot food should be kept hot until it is ready to be served.  So if it's done, move the stuff you're cooking to a cooler side of the grill until ready to be put out for your guests.  In the same way, cold foods should be kept cold as long as possible.  Keep them in the fridge until ready to be set out or at least in a cooler with ice.
• The food you use should be bought no earlier than a day or two before your cook-out.  Using the freshest ingredients is a great way to combat food-borne problems. 
• Perishable foods should not be set out for more than 2 hours before being refrigerated.  (No more than 1 hour if it's 90 degrees or more.)  No big deal.  Let every take what they want, put it in the fridge or coolers and bring it back out if you need to.
• Speaking of coolers, always have separate coolers--one for food you will or have prepared and one for drinks.  The drink cooler will be opened again and again so any perishable food in there won't stay cold as long.  Full coolers stay cold longer, so be sure to have extra ice or ice packs to help keep the cooler as full as possible.
• The biggest thing you need to do is avoid cross-contamination at all costs.  Have separate cutting boards for raw meat and other items.  Never put cooked meats back on the plate that held it while raw.  (I always put a sheet of foil over a plate to hold the raw meat, then remove it when you put it on the grill.  Voila!  Clean plate!)  Don't use the same utensils--knives, tongs or whatever--for raw meat and other items.  Don't reuse marinade that has had raw meat in it (although you can use it to baste the meat on the grill).

Get familiar with these simple rules and you won't have any problems when hosting your summer cook-outs.  Have fun!

For a few good grilling recipes, check out my June newsletter, which can be found on my Facebook page.