Huckleberries, Apple

Apple-Berry Baked Oatmeal

Huckleberries?  Never had them.  Never even seen them.  "Aren't good for eating fresh," says Katie Schwarz in her newsletter.  Really?  I never met a fruit or vegetable I didn't like so I had to taste one raw, all by itself.  Katie's right.  It tasted more like a vegetable (and a bland one at that!).  So...noticing the deep color of these delicate little fruits, and knowing that berries are some of the healthiest foods on the planet (Dr. Michael Greger, M.D. of nutritionfacts.org says we should eat them every day), I had a real desire to come up with a way to enjoy them.   It just so happened that this same week I saw a recipe in the Whole Foods newsletter for an apple-berry oatmeal bake.  Why not try the hucks I thought?  And for another idea to use some of your huckleberries, go to my previous post and scroll down for Breakfast Juice.

Apple-Berry Baked Oatmeal
The original recipe just calls for "2 cups frozen berries" so what is given below is the way I adapted it to use the huckleberries.  I have also veganized it by replacing the milk and yogurt with dairy-free versions and using "flax eggs" (see below).  This is a real delight to enjoy for breakfast or anytime of day - warm or cold.  Delicious! 


cooking spray

1/2 cup Clarion River Organics huckleberries, stems removed and rinsed
1/2 cup frozen blueberries
1/2 cup frozen strawberries, sliced
1/2 cup fresh or frozen mango, cut into small chunks
2 cups rolled oats
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 Clarion River Organics apple, peeled, cored and grated (about 1 cup)
1 cup non-dairy milk (almond milk is nice)
1/2 cup vanilla yogurt (coconut, almond, or soy based)
1/3 cup maple syrup
2 teaspoons vanilla extract
2 flax eggs*

Preheat oven to 375°F. Oil a (9-inch) pie pan with the cooking spray; set aside. In a large bowl, stir together all fruit, oats, pecans, baking powder, and salt.  In a medium bowl, whisk together milk, yogurt, syrup, vanilla, and flax egg; stir into oat mixture. Transfer to prepared pan and bake until firm and golden brown on top, about 50-55 minutes. Cool 15 minutes.  Cut into slices and serve.  Great chilled too!

*To make flax eggs: whisk together 2 tablespoons ground flax (flaxseed meal) and 6 tablespoons water until creamy and frothy.  

Kale! Kale! Kale!

As promised, I have a trio of kale ideas for you.  Remember the thoughts of some from the CRO survey about kale?  It was their least enjoyed item.  So for those of you who fall into that category, I promised that the next time we received a batch I'd try to change your mind.  And now that batch is here!  Go for it!

Green Jade Soup

Idea #1:  Green Jade Soup 

This is an old Moosewood recipe and is a very simple, quick and low calorie way to get both greens and protein.  It will use up about 1/3 bunch of your kale.  Use your CRO carrots if you still have them!

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable broth
1 1/2 tbsp grated fresh ginger root
1 1/2 cups thinly sliced onions or leeks
2 Clarion River Organics carrots, sliced
1/3 bunch Clarion River Organics kale, coarse stems and rib removed, and chopped (about 3 cups chopped)
4 cups chopped fresh spinach
1 pkg (14-16 oz) extra fim tofu, cubed
several drops dark sesame oil, if desired

Place the shiitake mushrooms in a heatproof bowl, cover with boiling water, and set aside for about 10 minutes.  Meanwhile, heat the broth in a large soup pot.  When it comes to a boil add ginger, onions, carrots, and kale.  Lower the heat and simmer 15 minutes until the vegetables are tender.

Drain the shiitake liquid into the soup pot.  Slice the shiitakes and stir them into the soup along with the spinach and tofu.  Cook for 5 more minutes.  Serve garnished with sesame oil if desired.  Serves 8.  

Spicy Black Bean and Kale Saute

Idea #2: Spicy Black Bean and Kale Saute 

I love the combination of the soft beans, the slightly crunchy kale, the heat of the red chili peppers and the saltiness of the olives.  A winning combination! If you are kale averse you won't even know you are eating it!  Use your CRO elephant garlic if you still have some!

1/4 cup vegetable broth
1 tbsp chopped garlic
1/2 medium onion, sliced thin
1 can black beans, drained and rinsed
6 kalamata olives, sliced
1/2 bunch Clarion River Organics Kale, coarse stems and rib removed, and chopped (about 4 cups chopped)
1/4 tsp dried crushed red chili pepper flakes
2 tsp rice vinegar

Heat vegetable broth over medium heat in a large fry pan.  Add garlic and onion and cook 5 minutes.  If pan becomes dry, add a little more vegetable broth or water.  Add black beans and olives and cook 2 more minutes.  Add kale, stir to combine ingredients, lower heat to medium low, cover and cook until kale is tender, about 10 minutes.  Stir in crushed red pepper and and the vinegar, heat one more minute.  Serve immediately.  Serves 4 as a side dish or 1 as an entree.

Idea #3: Breakfast Juice

Breakfast Juice

I nice way to use a generous handful or two of chopped raw kale is to throw it into a juice or smoothie.  You won't even know it's there.  I know you get tired of hearing about my Vitamix blender, but it is seriously the best kitchen appliance I've ever owned!  I literally use it everyday.  You can make a smoothie or juice with a regular blender, but if you want it fast and smooth, use a Vitamix (or Blendtec).  What I list below is the fruit I had on hand.  You can use any fruit you like in this.  Pour this juice into a to-go cup and drink it on your way to work.  There.  Now you have had your 5-7 servings of fruits or vegetables for the day.  You're welcome.  

2 small oranges, peeled
1/2 Clarion River Organics apple, cut into chunks 
1/4 cup blueberries (I used frozen)
a handful of Clarion River Organics huckleberries, stems removed and rinsed
a handful of Clarion River Organics ground cherries, husks removed and rinsed.
1/2 cup chopped Clarion River Organics kale
1/2 cup cold water

Add all ingredients into the blender*.  Blend on high for 2 minutes (longer, much longer, in a regular blender, sorry).  Serves 1 as a breakfast or 2 as a beverage with other breakfast foods.

*if you must have your 
juice a bit sweeter, try adding
a tablespoon of maple 
syrup or agave nectar to
this.  

Hubbard Squash

Roasted Hubbard Squash Soup

Can you take just one more squash soup recipe?  Honestly I thought I was done with soup for awhile, and maybe it had something to do with the gloomy, rainy day outside, but when I looked at the great big Hubbard Squash staring at me from my kitchen counter and started researching its flavor, well, soup was the natural thing.  Hubbard squash it turns out has a "remarkably sweet with a clear pumpkin flavor" to it (about.com) and well, I could have incorporated it into a coffee cake but that just would have hidden its flavor.  I felt that "remarkably sweet" called for a soup with a spicy twist.  I think you will find that this soup has a heartier flavor than my previous squash soup (Red Kuri Squash Soup).  I adapted my own simpler version of this Hubbard Squash soup from one I found on finecooking.com, but they did have a great method for preparing the squash here: how to cut and roast squash that you might want to check out.

Roasted Hubbard Squash Soup with Cashews & Chives
1 Clarion River Organics Hubbard Squash, halved, seeds removed
1 large Clarion River Organics clove garlic, minced
1/2 tsp ground coriander
1/2 tsp dried sage
1 medium onion, chopped
2 medium carrots, peeled and cut into small dice
Sea salt
4 cups vegetable broth
1 bay leaf
Juice of 1/2 a lemon
1/4 cup raw cashews, chopped and toasted
2 tsp thinly sliced chives
4 dashes cayenne pepper
Position a rack in the center of the oven and heat the oven to 400ºF. Line a heavy-duty rimmed baking sheet with parchment paper.

Combine garlic, coriander, and sage and rub this spice mixture on the flesh of the squash halves.  Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 30 minutes.  Let cool, cut side up.  

Spray a soup pot with cooking spray and set over medium heat.  Add the onion, carrots, a big pinch of salt and 1/4 cup water.  Cook, stirring occasionally, until the onion is softened, 8 to 10 minutes.  When cool enough to handle, scrape the flesh away from the rind of the squash right into the soup pot.  Scrape the drippings from the squash pan into the soup (all the juices from the squash as well as the garlic mixture should be on the parchment and can be easily scraped off with a knife).  Add the broth and bay leaf and bring to a boil over high heat.  Reduce the heat to low, simmer and cover, and cook for 30 minutes to develop the soup’s flavor.

Remove the bay leaf and allow the soup to cool slightly. Purée the soup in a blender. Return the soup to the pot and add the lemon juice.  Season to taste with salt and pepper. Ladle into bowls and garnish with the cashews, chives, and a dash of cayenne in each bowl.  Serves 4. 

Red Kuri Squash

Red Kuri Squash Soup

It doesn't get much simpler than this recipe.  I will admit that preparing the squash is a bit tiresome.  I would suggest using a sharp knife to cut them in half and then a spoon to remove the seeds and stringy pulp.   A vegetable peeler will do a better job of removing the skin than a paring knife and it is easier to peel them once they are cut in half.  I also do not suggest roasting the seeds from these squash. Though they are abundant in number, they are quite tough, difficult to chew, and not particularly flavorful.  Believe me, I tried it!  What a disappointment after spending the time to separate them. 

Once your squash is prepared however this is a very quick soup,  but will look and taste like you spent much longer.  I served it with a large side salad.  Serves 4.

Red Kuri Squash Soup

(adapted from FoodandWine.com)

 2 Clarion River Organics red kuri squash, seeds removed, peeled and cut into 1-in. cubes 
1 medium onion, chopped
1 bay leaf
1 1/2 cups vegetable broth
1 1/2 cups water
1 cup non-dairy milk, optional (for a slightly richer taste)
2 Tbsp. chopped toasted pecans, for garnish (toast at 400 degrees for 2 minutes)
2 Tbsp. marjoram leaves, for garnish

In a large saucepan, combine the cubed squash with the chopped onion, bay leaf, vegetable broth, and water and bring to a boil over high heat.  Cover and simmer over low heat until the squash is tender, about 20 minutes.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender (or if you have a Vitamix or other industrial strength blender you can do soup all at once).  Return the soup to the saucepan and add milk if desired.  Warm over low heat. Ladle the soup into bowls and garnish with the pecans and marjoram leaves. 

Tomatoes!!

Yep!  When you see that many tomatoes in one week, it is definitely spaghetti sauce time!  This recipe will use up your entire batch and will be very easy if you have a Vitamix blender or other high powered machine.  The Vitamix will completely dissolve the tomato skins and seeds.  This is of course for a smooth sauce so if you like yours chunky or you do not have such a blender then you will want to remove the skins of the tomatoes and possibly the seeds before cooking them (the cooking world is divided on this issue of removing skins and seeds, but I would recommend doing so if you are not pureeing.  For instructions and information on why and how see how to peel and seed tomatoes).



Classic Spaghetti Sauce

1/4 cup red wine
1 clove Clarion River Organics elephant garlic, minced
1 bag Clarion River Organics roma tomatoes, chopped (16 tomatoes)
1 12-oz can tomato paste
1 8-oz can tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp sugar
1/2 tsp sea salt
1/4 tsp pepper
2 tbsp pine nuts, crushed, optional

Saute garlic in red wine over medium heat two minutes.  Add all other ingredients and bring to a boil.  Reduce heat, cover, and simmer 1 1/2 to 2 hours.  If sauce becomes to thick, add a little water, 1/2 cup at a time.  Puree sauce in Vitamix or other high powered blender (or if no blender, just leave chunky).  Serve over a plate of hot spaghetti (or pasta of choice) and top with some crushed pine nuts.  Serves 6-8.

Week 15 - Potatoes, Jalapeño, Garlic

Remember that wonderful cream of potato soup you used to eat as a kid?  Well, this vegan version has that same great comforting taste, but is lighter and healthier.  It is a cinch to make and can be a satisfying dinner when served with a salad and bread.  Once the vegetables are prepped, it's ready in about 20 minutes.  As outside temperatures begin to drop, it's time for some soup!

Potato Chowder

(adapted from The China Study Cookbook)

1 onion, chopped

1 clove Clarion River Organics elephant garlic, minced

1 Clarion River Organics jalapeño pepper, seeded and minced

4 Clarion River Organics red potatoes, diced (leave skins on)

1 15-oz can chickpeas, drained and rinsed

1 cup frozen corn

1 14-oz can light coconut milk

2 cups vegetable broth

1/2 tsp sea salt

1/4 tsp red pepper flakes

In a large pot, saute onion, garlic, jalapeno and potatoes in 1 cup of the vegetable broth over medium heat until vegetables are tender, about 5-7 minutes.

Add chickpeas, corn, coconut milk, and remaining broth.  Bring to a boil and simmer for 15 minutes until potatoes are tender and soup has thickened a little.  Season with salt and red pepper flakes.  Serves 4.

Week 14 - Apples

Grilled Apple Cheese Sandwich

Do you really need a recipe for a grilled cheese sandwich?  No.  But perhaps you hadn't thought to take one of those nice crisp tart apples from Clarion River Organics and incorporate that into the traditional lunchtime favorite.  The result is delicious!

Grilled Apple Cheese Sandwich

1 small Clarion River Organics apple, sliced into thin rounds
4 slices sandwich bread
4 slices Daiya Swiss style cheese slices (or any cheese of your choice)
1 tbsp Earth Balance buttery spread 

Place one slice of cheese on each of two slices of bread.  Top each slice with the apple rounds dividing them evenly between the two sandwiches.  Top the apples with the other slice of cheese and then the second slice of bread.  Using about 1/2 tbsp of the Earth Balance "butter", spread a little on the outside of the top slice of bread.  Add the other 1/2 tbsp Earth Balance to a frying pan and heat over medium.  When the butter has melted place sandwiches, unbuttered side down,  in the pan and cook for about 3 minutes, flip sandwiches and cook about 3 more minutes or until cheese has melted.   Serve with a few Clarion River Organics carrot sticks.  Voila!  You have now transformed the lowly grilled cheese sandwich into a quick healthy gourmet meal!

Makes 2 sandwiches

Hot, Hot, Hot Banana Peppers!

Chorizo Style Stuffed Banana Peppers

Warning! Warning! This recipe is HOT!  Banana Peppers can really vary in intensity and it turned out that mine put out a lot of heat.  Add to that the the mexican chipolte vegan sausage in the stuffing and you've got your self a recipe for a fire breather!  If you like spicy hot food, read on! 

On the plus side, this recipe is actually really simple to make.   It's just a crumble of Field Roast Mexican Chipolte Sausage, sautéed with onion, spices and scrambled tofu, placed atop banana pepper halves and topped with Daiya cheese. 

The ingredients you will need.

The Field Roast brand vegan sausages are excellent (and this from my very discerning, sausage-loving husband!) and the Daiya cheese is the closest thing to real cheese that I have yet found.  It contains no casein as some vegetarian "cheeses" do.  It melts and stretches and lends a creamy richness to veg dishes.   I am partial to the Daiya "pepperjack style shreds" as I think they have the most flavor.  Unfortunately, the Field Roast (as far as I know) is only available at Whole Foods and Daiya can be found at Whole Foods and a few other specialty stores around Pittsburgh that cater to alternative diets.  Eden Market in Mt. Lebanon, where I pick up my CRO bag, carries it.  You can of course substitute meat sausage and cheese for the vegan versions here.

Have lots of water ready!

Chorizo-style Stuffed Banana Peppers


4-6 Clarion River Organics Banana Peppers
2 links Field Roast Mexican Chipolte Sausage, crumbled or chopped
1 14 oz. pkg firm tofu, crumbled
1 yellow onion, diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp oregano
1 large garlic clove, minced
1 package Daiya Pepperjack style shreds (or other vegan cheese)
sprig of fresh cilantro for garnish, optional

The prepped ingredients.

Preheat oven to 400.

Slice the top off of each banana pepper, cut in half and scrape out the seeds.  Arrange halves on a baking sheet that has been lined with parchment paper.  Set aside while preparing the stuffing.

Saute onion in oil 5 minutes, add spices and garlic and cook 2 more minutes.  Add sausage and cook until browned, about 5 minutes. Add crumbled tofu and continue to cook 5 more minutes.  Spoon the stuffing onto each banana pepper half.  Don't worry about the messiness of this, it won't sit on top of each half perfectly but that's okay.  Just let it spill over and you can scrap off the filling onto the plates when serving.  Bake 15 minutes.  Remove from oven and top each with Daiya shreds and return to the oven to melt the Daiya 5-8 more minutes.  Serve at once garnished with cilantro sprigs if desired.  Serves 4.  

Week 14 - Heirloom Tomato, Green Beans, Potatoes, Mustard Greens

Green Bean, Potato, and Mustard Green Curry

Technically this is a week 13/14 recipe since two of the above ingredients were in last week's delivery.  I still had the green beans and potatoes from last week and when I saw the greens this week I decided a curry was in order.

A curry does not actually mean that a dish is made with the Indian spice, curry powder.  It is a generic term that simply refers to a "meat" and vegetable dish in a gravy-like sauce.  Typically, you will find curries in Asian restaurants made with coconut milk and a variety of vegetables with the option of chicken, beef, shrimp or tofu.  Naturally, I made this one with tofu. 

Mustard Greens can be quite hot and spicy and when raw a little goes a long way.  But when you cook them with a little salt and fat, they will become far milder and can be used interchangeably with other greens in recipes such as spinach or collards.  

The quantities of potatoes and beans here are just approximate - use whatever you received in your share.

 Enjoy!


Green Bean, Potato, and Mustard Green Curry

1 Tbsp olive oil
1 Clarion River Organics Heirloom tomato
1/2 tsp sea salt
1 tsp ground turmeric
1/2 tsp mustard seeds, smashed* 
3/4 tsp crushed red pepper (this amount will make it medium spicy, so cut back if you don't want your curry too hot)
1/2 cup water
3/4 lb Clarion River Organics potatoes, peeled, and cut into 1/2 inch cubes
1 package extra firm tofu, cut into 1/2 inch cubes
3/4 lb Clarion River Organics green beans, trimmed and cut into 2-3 inch pieces
1 13.5 oz. can coconut milk
1 bunch Clarion River Organics mustard greens, washed, tough stems removed, and chopped

Cut tomato into several chunks and place in a blender or food processor and whirl until tomato is pureed.

Place oil and tomato puree in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, smashed mustard seeds and crushed red pepper, stir and saute for 3 to 4 minutes.  Stir in water, potatoes, and tofu and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

Remove the lid and stir in the green beans and 1/2 can of the coconut milk. Raise the heat and return to a boil.  Once boiling, reduce heat to low and cover and cook an additional 8 minutes, or until potatoes and beans are cooked through.  Stir in remaining coconut milk and increase heat to medium. Bring to a boil again, then stir in mustard greens, cover and reduce the heat to low. Cook for 2 minutes, or until mustard greens are wilted. Serve immediately with a side of brown rice (about 1 cup of cooked rice per person should do it).  Serves 4.

*To smash the mustard seeds, place them between sheets of wax paper and use a meat mallet or other heavy object to pound them to a grainy texture.

Calling All Kale Haters!

Kale Salad with Creamy Avocado and Ginger-Almond Dressing

This is directed at those of you out there who feel as some CRO survey respondents did that kale is a "least enjoyed" CSA item and you have "changed your mind for the worse" about kale.    I would love to change your mind for the better.

I must admit that when I first started to receive kale as a member of another CSA years ago, I was not a fan.  In fact, and I hate to admit this, I can recall throwing out entire bunches of kale.  If this is you, then read on.

Kale is one of the most nutritious vegetables out there.  It scores a perfect 1000 on the ANDI scale (Aggregate Nutrient Density Index).  It is an excellent source of vitamin K (a somewhat elusive vitamin).  The recommended intake of vitamin K is about 100 mcg a day.  A half cup of kale has more than 500 mcg!  And my recipe below has far more than a half cup of kale.  Kale boosts the immune system.  It is also a good source of beta-carotene and other carotenoids, vitamins A and C, lutein, and calcium.  It is part of the cabbage family and as such is a cruciferous vegetable which means it has cancer-fighting properties.  

Sadly, the average American consumes only 1 cup of kale a year!  They must feel like some of the CRO subscribers, that kale is well...yucky!  Now I know some of you cannot conceive of eating a salad of the size I have photographed and provided a recipe for here, but trust me, if you are serious about eating for health, and you make this your entree, you can eat it!

Recently, I had a wonderful kale salad at Blossom Cafe in New York City.  I have created my own version of that salad here.  The thick creamy dressing coats and softens the leaves and adds a real boost of flavor to what I guess some of you consider to be a boring or bland green!  If we get another round of kale in our shares I will give you a soup recipe that may also change your mind about kale.  Stay tuned Kale Haters!

Kale Salad with Creamy Avocado and Ginger-Almond Dressing

For the salad:
1/2 bunch Clarion River Organics kale, tough stem and rib removed, chopped into bite sized pieces
1/2 Clarion River Organics tomato, sliced and julienned
1/2 Clarion River Organics green pepper, diced
1 Clarion River Organics carrot, julienned or shredded
1 can cannellini beans, drained and rinsed

For the dressing:
1/2 cup raw almonds
2 ripe avocados, skin and pit removed
juice of a lemon or lime
1/4 cup tahini
1 medium garlic clove, smashed or roughly chopped
1 1/2 piece of ginger, peeled and grated
1/4 tsp chili powder
1/2 to 1 cup water*

First make the dressing: Place almonds in a blender or food processor and blend until almonds resemble a fine powder.  Add all other dressing ingredients except water and process until creamy.  With motor of food processor or blender running add only as much water as necessary for dressing to have the consistency of mayonnaise.  

Combine all the salad ingredients in a large bowl.  Add 3/4 cup of the dressing and toss to combine thoroughly coating every piece of kale.  Allow salad to sit for at least 30 minutes.  The longer it sits the more tender the kale becomes.  Serves 2 as an entree.

*For a more tangy dressing use half rice vinegar and half water.

Week 13 - Spaghetti Squash, Tomatoes, Green Pepper

Warm Squash and Tomato Salad

Whew!  What a week it's been.  Taking our daughter back to college and a family wedding all in six days.  No time to cook!   I am getting a little backed up on produce so I've taken to just eating some of it raw (green pepper strips, tomato slices with a little salt on them, handfuls of blueberries), but I did manage to put together a nice little dish last night that used three of this week's veggies.  I served this as our main course at dinner with a baked potato.  It is a very simple and versatile preparation and will serve four generously.  

Warm Squash and Tomato Salad

1 Clarion River Organics Spaghetti Squash
1 onion, sliced or diced
2 large cloves of garlic, minced
3 Clarion River Organics Tomatoes, chopped
1 Clarion River Organics Green Pepper, seeded and diced
Any or all of the following herbs: dried oregano, basil, marjoram, thyme,  red pepper flakes and/or rosemary; fresh parsley, cilantro,
Juice of a lemon
Salt and Pepper to taste

Preheat the oven to 350.  Cut squash in half lengthwise and scoop out seeds (save seeds to roast.  Instructions can be found here:  To Roast Squash Seeds.)  Place squash halves flesh side down on a cookie sheet and bake for 45 minutes or until a knife can be inserted into them easily.  

Meanwhile, make your herb mixture.  Combine any or all of the herbs listed to make 5 teaspoons total.  Set aside.  In a large skillet saute onion and garlic over medium heat for 5 minutes in 2 tablespoons water.  Add tomatoes, green pepper, herb mixture, and lemon juice and cook 7-8 more minutes.  Season with salt and pepper, remove from heat, and set aside.

When squash is done, remove them from oven and allow to cool until they can be handled without burning yourself!  Using a spoon, scoop out the stringy flesh from each squash half into a large bowl.  Discard the squash skin.  Add tomato mixture to the squash in the bowl and toss all together.  Serves 4 as an entree.

Serving suggestion: Serve over smashed baked potatoes.  
Variation:  Add 1/2 cup chopped kalamata olives with the tomatoes.