Valley Flora

2.5 to 3 pounds butternuts

1/4 c olive oil, plus extra for the squash

6 garlic cloves, unpeeled

12 whole sage leaves, plus 2 Tbs. chopped

2 onions, finely chopped

Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

1/4 chopped parsley

salt and pepper

2 qts. water or stock

1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh in to the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1.5 tsp salt and the water/stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water/stock to thin it out. Taste for salt.

For a more refined, smooth soup, pass through a food mill or use a hand blender or regular blender to puree. Ladle into bolws and sprinkle with the cheese. Garnish each bowl with the fried sage leaves, add pepper, and serve.

thought I would share this recipe because it turned out SO WELL- had 2 weeks worth of cilantro- was heading out of town and had to save it somehow so made "bastard pesto" thusly:

garlic cloves with olive oil in the blender til fine- cilantro leaves til green paste- then a whole block of cotija (mexican casa fresca) cheese and olive oil til fine paste-

have so far used it in quiche (added 1/3 cup to egg milk mix) and on good bread the same as pesto- it is WONDERFUL

Being the web guy for Valley Flora has it's benefits. Each week brings cucumbers, radishes, carrots, cabbage, tomatoes, squash and any number of odd but tasty items that pile up -- hey a geek can only eat so many vegetables between pizza and espresso!

 Oh I grill and salad to my hearts content but each Wednesday yet more produce comes and I'm still left over with whatever I didn't get around to gnoshing on the previous week. Fresh food is wonderful but what's worse is watching it slowly wilt into mush so I hit on a simple solution: Vinaigrette Slury

 I have a big covered stainless steel bowl in my fridge filled with vinegar, olive oil, chopped up garlic, some basil, cilantro, black pepper, a bit of marjoram, some jalapeno or crushed red pepper and Dijon mustard -- a classic vinaigrette but heavy on the vinegar (I use a combo of red wine and apple cider vinegar). As the Valley Flora Veg get a little on the squishy side I just chop them up and throw them in the bowl. Cucumbers, tomatoes & onions do especially good in this bath, but squashes, and even spinach will soak up the goodness for quite a while without turning to yuk.

 So whatever I'm making, I just grab out some of that pickled veg and add it. For fresh salads it's great as a bit of spice and vinegar, it's freaking awesome on hot bagels with creme cheese and even better as a crunch on a taco or as a side to a nice bit of lamb. Best part is, it doesn't go bad!

So don't despair if your veg are going soft -- just open up a vinegar spa in your fridge and let them soak

BTW: Lee's Bees Honey just went live with a bunch of Oregon honey just south at Cape Blanco so check out the new site.  Still working on it but I think it's going to be pretty cool.

-Zachary the VF web geek

Makes 8 servings
 
For stuffing:

• 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
• 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
• 3 tablespoons finely chopped garlic (5 cloves)
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
• 1 cup finely chopped provolone cheese (1/4 pounds)
• 1/4 cup olive oil

For artichokes:

• 8 medium artichokes (8 to 9 ounces each)
• 1 lemon, halved
• 1 cup water, divided
• 1 cup reduced-sodium chicken broth, divided
• 1 cup olive oil, divided
• 1 tablespoon finely chopped garlic, divided

• Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

Make stuffing:
Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
Trim and stuff artichokes:
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
Cook artichokes:
Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

Adapted from epicurious.com
 

• 3/4 cup French green lentils
• 6 cups 1-inch pieces peeled seeded  pumpkin
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/2 teaspoon sea salt
• 4 cups greens or torn lettuce leaves
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with greens, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Adapted from epicurious.com

Makes 6 servings
 
1/6 lb. prosciutoo, finely chopped
1/4 cup olive oil
1 clove garlic, chopped
1/4 cup dry white wine
1/4 cup lemon juice
1 Tbsp.  sugar
Salt and pepper, to taste
1 lb.  fresh spinach, washed, stemmed and torn into pieces
1/4 cup chopped walnuts
1/2 c.  sliced black olives
grated parmesan cheese
 
1.  Cook and stir prosciutto in hot oil in skillet over medium heat.  When browned, add garlic.  Cook 2 minutes.  Add wine, juice, sugar, salt, and pepper;  heat just until simmering.  Pour over spinach in bowl. 
2.  Add walnuts, olives, and Parmesan to bowl;  toss.  Serve at once while dressing is still warm.

Makes 6-8 servings
4 medium sized beets
2 sprigs of basil, chopped
1/2 onion, chopped
2 eggs, beaten
salt and black pepper, to taste
1/4 to 2/3 cup flour
olive oil
mozzarella cheese
burger buns
 
1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)
3.  Heat 1/4 inch of olive oil in a skillet over medium-high heat.  Fry patties 2-3 minutes on one side, until crispy.  Turn, place a slice of mozzarella on top and fry 2-3 minutes more, until crispy.
4.  Place hot on bun; serve immediately.

Makes 6 servings
 
4 large tomatoes
1 1/2 tsp. salt
1 9-inch pie shell, baked
1 cup fresh basil leaves
2/3 cup ricotta cheese
2 large eggs
1/4 lb. mozzarella, grated
1/2 cup grated parmesan
 
1. Slice tomatoes.  Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
2.  Layer half the tomatoes inside the pie shell.
3.  Puree basil and ricotta in food processor or blender.  Add the eggs, mozzarella and parmesan.  Blend.
4.  Pour the basil-cheese mixture over the tomatoes in the shell; cover with the remaining tomatoes.
5.  Bake 40-50 minutes at 350 degrees, or until golden.

I baked my Sunshine Winter Squash as Zoe suggested to make Raviolis with brown butter  and hazelnut sauce. Since I had extra squash left, I substitued the squash for pumpkin in this recipe. If you like pumpkin and think anything is better with a little chocolate, you will like this recipe.
 

 

• 3/4  cup all-purpose flour
• 1-1/2  tsp. pumpkin pie spice
• 1  tsp. baking powder
• 1/4  tsp. salt
• 3  eggs
• 1  cup granulated sugar
• 3/4  cup canned pumpkin
• 1/2  cup whipping cream
• 1/2  of an 8-oz. pkg. cream cheese, softened
• 1/2  cup powdered sugar
• 1  Recipe Chocolate Cream Icing, below
•   Pumpkin pie spice

Directions
1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
 
Recipe from Better Homes and Gardens Magazine, http://www.bhg.com/recipe/layer-cakes/pumpkin-sandwich-cake/

Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
Pie Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick), frozen
• 3 to 4 tablespoons cold water

Pumpkin Filling

• 1 cup cooked pumpkin purée
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons sugar
• 1 large egg, beaten until frothy
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter, softened
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg

Pecan Syrup

• 3/4 cup sugar
• 3/4 cup dark corn syrup
• 2 small eggs
• 1 1/2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 pinch ground cinnamon
• 3/4 cup pecan pieces

Whiskey Butter Sauce

• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup sugar
• 1 large egg
• 1/2 tablespoon very hot water
• 1/4 cup heavy cream
• 1/4 cup bourbon whiskey

 
Preparation
Pie Crust
Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
Pumpkin Filling
Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
 
Combine all the filling ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly
Preheat the oven to 325°F. Grease a pie pan.
Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce, or good old whipped cream.
Whiskey Butter Sauce
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

Vegetable broth

• 3 tablespoons olive oil
• 3 large carrots, peeled, sliced
• 2 medium onions, sliced
• 1 medium fresh fennel bulb, sliced
• 1 medium celery root (celeriac), peeled, sliced
• 1/2 head of garlic, crushed (with peel)
• 6 large fresh Italian parsley sprigs
• 3 bay leaves
• 1 large fresh rosemary sprig
• 2 large tomatoes, chopped
• 2 tablespoons tomato paste
• 16 cups water

Garlic croutons

• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

• 1 cup dried cranberry beans or cannellini (white kidney beans)

• 4 small carrots, peeled, sliced
• 3 large shallots, thinly sliced
• 3 garlic cloves, minced
• 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
• 1 cup 1/2-inch cubes peeled celery root (celeriac)
• 1/2 cup chopped red bell pepper
• 4 kale leaves, thinly sliced crosswise
• 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
• 1/2 cup chopped fresh Italian parsley

• Freshly shaved parmesan or asiaggo cheese

 
Preparation
For vegetable broth:
Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
for garlic croutons:
Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
For vegetable soup:
Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

Ingredients

• 6 1/2 tablespoons olive oil
• 6 small-medium unpeeled beets, scrubbed, tops trimmed
• 1 big bunch of shallots, peeled
• 2/3 cup pecan halves

• 2 tablespoons red wine vinegar
• 1 large garlic clove, minced

• 2 small heads lettuce, torn
• 2/3 cup crumbled Gorgonzola cheese (about 3 ounces)

 
Preparation
Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

 
Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
Permission to share recipe given by Brenda Langton.
 
 
Topping:
 
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/4 cup pine nuts
1 tablespoon olive oil
 
Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
 
Gratin:
1 1/2 pounds fresh spinach (approximately 2 cups cooked)
4 cloves garlic, minced
3 shallots, minced
1 small onion, minced
2 tablespoons olive oil
1 medium zucchini, diced
2 eggs
1/2 cup half and half or soy milk
1 teaspoon salt
1/2 teaspoon star anise powder
1/2 teaspoon grated orange rind
fresh cracked pepper
1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
1 cup grated cheese: Swiss, Gruyere, or your favorite kind
 
Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
 
Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
 
Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
 
Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
 
Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
 
Serve with lemon wedges. Serves 4.
 

 
Olive oil
 

2 baby fennel bulbs, trimmed and quartered
1 tbs balsamic vinegar
½ cup  chicken stock
Handful of arugula
2-4 oz. marinated feta, crumbled
¼ small red onion, very thinly sliced
¼ large red chilli, thinly sliced
1 tsp finely grated lemon rind 
Extra virgin olive oil, to drizzle 

• Heat 2 tbs of oil in a frying pan over medium heat, add fennel and cook, turning, for 2-3 minutes or until fennel caramelizes a little, season with salt and pepper. 
• Add balsamic vinegar and chicken stock, cover and cook for 8 -10 minutes or until tender. 
• Transfer braised fennel to a bowl, add arugula, feta, red onion, chili, lemon rind and dress with olive oil. Toss gently to serve.

1 large bunch chard, stems removed, chopped
1/2 large onion, chopped
4 cloves garlic, diced
1/2 c feta
8 oz. penne pasta, cooked and drained
olive oil
butter
salt and pepper
grated parmesan

Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.

Baby spinach dressed in a light raspberry vinagrette and tossed with frest strawberries, almonds and creamy goat cheese.
 
1/2 shallot, finely chopped
2+ tablespoons of raspberry vinegar
1/4 cup E V olive oil
6 oz baby spinach
5 +strawberries  thinly sliced
1/3 cup sliced almonds, toasted
2 0z goat cheese crumbled.
 
combine the shallots and vinegar in a small bowl.  Add the oil while continuously whisking, set aside.
Put spinach, starberries, almonds, and goat cheese in a large bowl and gently toss to combione. add dressing to taste and toss once more .  serve immediately
 
230 cals   120 mg sodium.  8 gr total carbs  5 gr protein.
whole foods market recipe  ;)