— Guest Post from Tarney Sheldon, Live Power Farm CSA Member —
Potatoes are so much creamier when they’re fresh and local! Peppers are so sweet when they’re roasted on the grill! Combine those with some locally-raised chicken, cilantro, avocado… then wrap it all up in a tortilla… What do you get? Tasty and satisfying…
PAPAS y POLLO!
Thank you to Live Power Farm for providing the building blocks for this wholesome dish.
— Guest Post by Tarney Sheldon, CSA Member —
This week I found myself with TWO big eggplants, two patty pan squash, and family members who aren’t enamored with mushy vegetables. So… how could I cook up these tasty summer fruits in a way that just MIGHT have a chance of being tasted by my family?
The answer came, when my friend Kimberly Smith, of Leadership Mendocino, told me about the roasted eggplant and mixed veggies recipe that she recently made. I took her ideas and gave it a tex-mex twist! Here it is:
Eggplant… All Fired Up!
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: about 4
Ingredients:
two eggplants (diced in large chunks)
two patty pan squash (diced in large chunks)
green bell pepper (diced in large chunks)
Hatch green chile (diced in large chunks)
jalapeno pepper (diced, super-small)
olive oil
salt and pepper
polenta
Preparation:
1) Preheat oven to 425 degrees. Start a pot with 4 cups of water and a dash of salt on the stove.
2) Dice veggies and toss with olive oil, salt, and pepper. Spread mixture out in a single layer on a baking sheet. Put in the oven at 425 for 30 minutes.
3) When water is boiling, stir in 1 cup of polenta. Leave pot uncovered, reduce burner to low, stir every 10 minutes. The polenta will be ready in 30 minutes.
4) Serve a dollop of polenta, topped with roasted eggplant. Garnish with salsa and cilantro. Enjoy!
— Guest Post from Tarney Sheldon, Live Power Farm CSA Member —
This week, my CSA basket was overflowing with fabulous summer fruits and vegetables. Here’s how it’s gone so far — I immediately stopped into the Westside Renaissance Market (www.facebook.com/WRMUkiah) to get some local Pennyroyal Farm cheese to go with my tomatoes and basil… for lunch tomorrow! When I got home, “Taco Tuesday” was on the menu, so I chopped up some fresh Live Power Farm lettuce and tomatoes to go in the tacos. And after dinner, because I’m a busy, working mom, I prepped this Italian Corn Summer Salad to go with our bbq chicken dinner planned for later in the week. Here’s the recipe I made:
Salad:
2 cobs uncooked sweet corn (slice kernels from the cob)
1 cup cherry tomatoes (sliced)
3 medium sweet peppers (1/2 inch diced)
2 Tbs. parsley (finely chopped)
Dressing:
1 Tbs. red wine vinegar
1 Tbs. olive oil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. sugar
Salt and pepper to taste
Directions:
Combine salad ingredients in a medium serving bowl. Combine dressing ingredients in a small jar with a lid… shake until mixed. Pour dressing over salad. Garnish with more parsley. Serve immediately OR save in the refrigerator for up to 4 days.
