Fresh Apricot Tart

Fresh apricots are available locally for a brief, but glorious season.  They shine in this European-style rustic tart or galette.

• 1/2 recipe butter pie crust
• generous 1/2 of a 1/4 peck bag fresh apricots, washed, pitted, and halved
• 1/3 cup sugar
• 1 Tbsp cornstarch
• 1 bantam-sized egg, lightly scrambled
• 1 Tbsp coarse sugar
• 1/4 cup apricot preserves
• 1 Tbsp water

Preheat the oven to 350F.

Toss the apricots, sugar, and cornstarch in a bowl.  Roll out the pie crust and transfer to a baking dish (I recommend using parchment paper or nonstick aluminum foil so the tart doesn’t stick).  Arrange the apricots on the crust and fold the edges around.  If the apricots are falling over and pushing the crust out, you can use toothpicks or skewers to hold it together while baking.  Use a pastry brush to coat the top of the pie crust with the egg.  Sprinkle the egg-washed crust with coarse sugar.  Bake for 60-70 minutes at 350F.

Allow tart to come to room temperature.  Mix apricot preserves with water to form a glaze.  Using a pastry brush, glaze the apricots with the preserves mixture.   Enjoy!

Kohlrabi Salad Revisited

Still looking for kohlrabi inspiration?  Me too.  I finally developed a taste for the bulb in my  my favorite kohlrabi salad.  But the greens?  Hmm.  Instead of immediately throwing the greens to the chickens, I thought I’d revisit that recipe and see if they can’t be incorporated.  Besides, the chickens have enough pasture this time of year and I’m trying to up the brassica (cabbage family) superfoods in my diet.  The greens are certainly tougher than delicate lettuces, but they provide a crunchier, coleslaw-like texture to the salad.  If you prepare the salad ahead of time, it will give them time to soften in the dressing.

In a bowl, whisk together the Vinaigrette:

• 1 clove garlic, minced
• Juice of 1/2 lemon
• 1/4 tsp salt
• 1 Tbsp olive or grapeseed oil

Toss in the Greens:

• 1 large bulb kohlrabi, peeled and sliced thin
• kohlrabi green, thick stems removed, thinly sliced
• 1 Tbsp capers

Kohlrabi Salad

I never used to know what to do with Kohlrabi. I’ve tried it baked, grilled, and boiled. Blah. Although I suppose it’s ok roasted with a bunch of other root vegetables, its currently 97F outside and there is no way I’m turning on the oven. Then I discovered it raw in this salad combination. It reminds of the seedless part of a cucumber: Mild, refreshing and crunchy. It’s also quite easy to make as it only requires a quick toss.  The vinaigrette is a keeper for a variety of salads… green, pasta, potato.

Kohlrabi Salad (serves 4)

• 1 large bulb kohlrabi, peeled and sliced thin
• 2 cups greens
• 1 Tbsp capers
• 1 Tbsp Vinaigrette (see below)

Vinaigrette

• 1 clove garlic, minced
• 1 1″ piece fresh ginger, minced
• zest and juice of 1 lemon
• 1/2 c olive or grapeseed oil

CSA & Farmers’ Market: CSA #3

Ok, you get the point:  You can eat local and on a budget.  So enough of seeing my weekly meal plans after this post.  Besides, half the time I need to revise them as life happens, appetites vary, and sales change.

Surprise CSA Box:

•   1 bunch Parsley
•    1 head Red Boston Lettuce 
•    1 head  Red Oak Leaf Lettuce 
•    3 pieces mixed Beets
•    2 heads Green Romaine
•   3 heads Baby Bok Choy
•    4 oz Sugar Snap Peas
•    5 pieces Garlic Scapes
•   1 Greenhouse Seedless Cuke 

Farmer’s Market Purchases:  Strawberries, fresh pasta, bread, mushrooms, whole chicken

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  toast, blueberries
Lunch:  Strawberry Festival
Dinner:  Caldo Verde (Portuguese Green Soup), grilled fresh sardines

Sunday
Breakfast:  Toast, blueberries
Afternoon Dinner:  Beer Can Chicken, roast potatoes and beets, grilled romaine, cake with strawberries

Monday
Breakfast:  omelet with sautéed garlic scapes, beet greens, and feta cheese
Lunch: PBJ, Snap Peas
Dinner:  Salad with leftover chicken

Tuesday
Breakfast:  toast, homemade yogurt, strawberries
Lunch: Egg salad sandwich, Snap Peas
Dinner:  Kofte (Turkish Lamb Meatballs), bulgar, salad

Wednesday
Breakfast:  cereal, fruit, yogurt
Lunch:  leftovers
Dinner: Grilled sausage pinwheel, rice, salad

Thursday
Breakfast:  Eggs and toast, strawberries
Lunch:  leftovers
Dinner:  Tofu stir fry with boy choy, rice

Friday
Breakfast:  Cottage cheese, crackers, fruit
Lunch: leftovers
Dinner:  Pasta al Carbonara, salad

CSA & Farmers’ Market: CSA Week #2

Surprise CSA Box:

•    1 bu Garlic Chives
•    1 head Bok Choy
•    1 bu Red Oak
•    1/2 lb Asparagus
•    1 bu Leeks
•    1 Green Boston
•    1 Red Leaf Lettuce
•    8oz Sugar Snap Peas
•    1 bu Garlic Scapes
•    1 bu mixed Carrots

Farmer’s Market Purchases:  pickles, bread, strawberries

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  Omelet with sauteed garlic scapes
Dinner:  Birthday Party!

Sunday
Breakfast:  strawberries and yogurt
Lunch:  Greek Salad
Dinner:  Stir Fry with tofu and bok choy

Monday
Breakfast:  buttered toast, strawberries
Lunch:  leftovers
Dinner:  Pork Chops, rice, asparagus

Tuesday
Breakfast:  breakfast smoothie
Lunch:  leftovers
Dinner:  Vegetarian Cobb Salad

Wednesday
Breakfast:  breakfast smoothie
Lunch:  egg salad sandwich
Dinner:  Feta and leek quiche

Thursday
Breakfast:  yogurt with cereal and dried fruit
Lunch:   leftovers
Dinner:  Steak, rice, snap pea and carrot stir fry

Friday
Breakfast: yogurt with cereal and dried fruit
Lunch: Garden salad with leftover steak
Dinner:  Pizza night!