Aloo Gobi

Ok...we'll just call this dish Potatoes & Cauliflower Indian Style!


Ingredients:

• 3 tablespoons olive oil
• 1/4 teaspoon mustard seed
• 1/4 teaspoon cumin seeds
• 1 pinch ground turmeric
• 1 hot green pepper, split down its length (optional)
• 2 tablespoons minced fresh ginger root
• 1 potato, cubed
• 1 head cauliflower, broken into small florets
• 1/2 teaspoon sugar
• salt to taste

Directions:

1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add cumin seeds, turmeric powder and the green pepper. Add the chopped ginger. Stir and saute for a few minutes.
2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

Carrot Surplus Recipe!

We have tons of extra carrots this week! Come and pick yours up and try this carrot recipe!

Curry Glazed Carrots

Ingredients:
-1/4 cup olive oil
-3 tsp honey
-1 tsp curry powder
-1/2 tsp fresh or 1/4 tsp dried oregano
-3/4 pound of carrots

1. Slice carrots into thin strips and place in a casserole dish.
2. Pour olive oil and honey over carrots and stir.
3. Add herbs and spices and bake in 350 degree oven for 30 minutes.

Gumbo with Whippoorwill Hollow Farm's Okra!

Whippoorwill Hollow Farm's Okra is in this week and we found this gumbo recipe to highlight our favorite local veggie!

INGREDIENTS:

• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1/2 pound smoked sausage, cut into 1/2 inch slices
• 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
• 1 1/2 to 2 cups frozen cut okra
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, minced
• 1/4 teaspoon ground cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper
• 2 cups diced tomatoes, undrained
• 1 cup medium shrimp, cleaned and cooked
• 1 1/2 cups uncooked regular long-grain white rice

PREPARATION:

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.

Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.

Shallots aren't scary...

This week's produce box included shallots as a choice and people seemed frightened of the onion's sweeter cousin! We also have some green beans from Whippoorwill Hollow Farms in Walnut Grove, Georgia. They team up for this easy side dish:

Green Beans & Shallots

2 large shallots
1/4 cup olive oil
sea salt
4 cups green beans

• Peel and slice the shallots into thin strips.
• Combine shallots & olive oil in a sauce pan over medium heat.
• Saute the shallots until caramelized, about 15 minutes.
• Remove stems from green beans and steam them briefly. They should be tender, but still a little crisp.
• Add the beans to the shallots and oil.
• Season with sea salt and serve!
  

Honey's Espresso Cake Made with 1,000 Faces Coffee:

Try this yummy cake with 1,000 Faces Coffee (Available at Honey General Store)!

INGREDIENTS

	2/3 cup whole wheat pastry flour
	1/4 cup unbleached all-purpose flour
	1 cup raw sugar
	2/3 cup unsweetened cocoa powder
	1 1/2 teaspoon baking powder
	1/4 teaspoon baking soda
	1/4 teaspoon salt
	1/2 cup sweetened applesauce or pureed dried plums
	3 egg whites
	1 teaspoon vanilla
	1 cup brewed espresso coffee from 1,000 faces (available at Honey General Store)

Preheat oven to 350°. Grease a 9-inch cake pan with butter. Line bottom of pan with waxed paper; grease paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.

In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine applesauce, egg whites, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.

Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely. Serve with fresh whipped cream and berries!

Yum! Plums!

Plum Sorbet!

Plum sorbet...a sweet way to end any summer meal! Sorbet is a a flavored syrup with a slushy consistency that contains no dairy. Serve this treat in a chilled martini glass or small ice cream dish. Garnish with an sugared orange peel twist and mint leaves!

Plum puree:
3 cups ripe red fleshed plums
1 cup boiling water
2 cups superfine sugar
1 vanilla pod
1 cinnamon stick

Plum Puree: Place the boiling water and sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the pits from them. Roughly dice the plums and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled.

Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve. If you don't have an ice cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve. Remove the sorbet from the freezer 15 minutes before serving.