Pumpkin Seed Pesto

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Something new at SMF this year will be the addition of some fresh herbs in the weekly CSA.  Basil is a favorite for most, and fresh pesto is another amazing flavor-booster for steamed vegetables, sandwiches and pasta dishes. There are many ways to make pesto, but this is my favorite.  Walnuts and pine nuts are also nice, but the pumpkin seeds have more protein, fiber, and a broader spectrum of vitamins and minerals than most tree nuts and seeds. Ingredients: At least 1 packed cup of basil leaves, (I usually use as much as I have on hand). 1 cup green, raw pumpkin seeds 1 cup olive oil 3-5 cloves of fresh garlic, peeled 1/2 cup fresh grated Parmesan cheese (optional) Juice from one lemon Salt to taste

Put all ingredients into a blender or food processor.  Pulse to mix the ingredients, then puree until fairly smooth. Adjust ingredients to taste.  Refrigerate or freeze any unused portions.  Tip:  Freeze in small portions or in ice-cube trays, storing in freezer bags once the cubes are firm.  To thaw, place in a dish at room temperature for about 30 minutes before using.  Do not microwave or use heat to thaw.

From Cabo to Mt. Shasta: Auntie's Guacamole

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I can't wait for the beginning of the CSA season.  I'm trying to be patient...(toe tapping, fingers drumming on the table...)  Ok, maybe I'm not so patient.  But can you blame me? Veggies are growing and the first harvest is just around the corner.  I am thinking about early season produce like radishes, kale and spring onions...oooh, fresh spring onions. Of course they are easy to incorporate into recipes, and my favorite is guacamole.  Many people know it as a dip, but it is also great on sandwiches, as a creamy filler, or garnish on so many things.  There are endless interpretations of this dish that began centuries ago as a simple Mayan sauce of mashed avocado and sea salt. This particular recipe, however, comes from my northern Californian aunt who likes to spend her winters at the southern tip of Baja. The flavors are fresh and clean, and despite my previous claims of versatility, this guacamole goes best with a Pacifico, fish taco, and a sunset. Buen provecho!

Auntie's Guacamole:

2 just-ripe Hass avocados 3 green spring onions, chopped 3 cloves of garlic, minced or pressed 1 small bunch of cilantro, stems and leaves chopped 1 large lime, juiced Jalapeno pepper, diced (optional) Sea salt to taste Cut avocados into four pieces lengthwise.  Remove seed and peel the skin away from the fruit.  Place the avocado in a bowl with the other ingredients and mash with a fork or use a molcajete for authentic texture.

 

The Basics of Vinaigrette

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I have recently returned from camping on the beach with my family. Though we slept in tents and ate what we could fit in a couple of coolers, we managed to enjoy some yummy fresh vegetables.  It was a nice contrast to the modern primitive experience preferred by my children, which is a solid diet of anything that can be held over a fire with a stick.  Probably the most notable meal this week was a giant salad dressed with fresh vinaigrette.  Something magical happens when you get the right balance of oil, vinegar and a few other tasty ingredients. We  had a mixture of canola oil, lemons, dark cherry balsamic vinegar, loads of fresh garlic, salt and pepper in our "beach camping" vinaigrette. What you can create, however, is truly up to what flavors you prefer. There is nothing new about salad, but your dressing can be fresh and creative with each meal.

Here are the basics and a few suggestions:

Oil and Acid: If you ever wondered why you had to study ratios and proportions in school, the answer is to be able to make a really nice vinaigrette!  Three parts oil, one part acid.  That's the magical ratio.  Though your taste might prefer a little more acid on certain foods, it's a good place to start.  You can explore different flavors in the types of oils you choose, like olive, grapeseed, avocaco, etc.  Whole Foods has a simple guide to oils that might be helpful: https://www.wholefoodsmarket.com/recipes/guides/oils.php

Vinegar and citrus fruits like lemons and limes are obvious acids to balance the oils in your dressing.  But you can also use wine, beer, fruit juices, fresh tomato, or combine vinegar with the others for more complex flavor.  "Vinegar" is a generic term, but there are hundreds of aged, infused, flavored and specialty vinegars that are delicious.

Aromatics: Although the oils and vinegar's you choose can dominate the flavor of your dressing, the use of aromatic vegetables and fruits can also shape the overtones of your creation.  Any type of onion, fresh herbs, shallots, garlic, lemongrass, fennel, ginger root, celery, root vegetables (like beets and carrots), or fruits and berries can be used cooked or raw.  If they are processed in a blender you can create a more even texture and the flavors will infuse more evenly into the oil and vinegar or juices. If you choose to mince or chop the aromatics, you will have nice bursts of flavor.

Seasonings: Salt and pepper will obviously do the trick, but a well-stocked spice cabinet will put on a show.  It is possible to create a "muddy" dressing where there are too many flavors, but the use of flavorful spices are important in rounding out a good vinaigrette.  A teaspoon of mustard (whole grain French, Dijon, or English) is a staple in many vinaigrette's. Also, a dash of spicy paprika or cayenne is nice.  But there is no need to stop there. Dried spices and herbs can take you around the world in terms of flavor, and are easy to collect and store.

Mixing and blending: My favorite method is to shake the ingredients in a jar with a lid.  It's low-tech and easy to clean, while extras can stay in the jar for later.  Depending on the desired consistency of your dressing, however, you may want to use a food processor or blender, or perhaps just a whisk and bowl.

 

Caramelized Onions

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As I continue with the pre-season preparations, I thought I would share one of my favorite staples for the table.  Caramelizing onions is simple, but does require a bit of patience.  A large pan of onions can take up to an hour to finish.  Once you have a supply of these sticky-sweet gems however, you can make dressings, pasta sauces, relishes, or just eat them by the spoonful. The longer you cook them, the more natural sugars emerge from the onions. So you can cook them for 7-10 minutes, or until they just begin to brown, and they will retain most of the nutrition.  If you cook them until they are completely soft & brown they will obviously be more like desert. One medium sized onion will provide one serving as a side or relish, so adjust the quantity to your needs.

Ingredients: 4 medium yellow or sweet onions 1/4 cup canola oil (or butter plus a little oil if you are feeling decadent) A pinch of salt A splash of white balsamic vinegar (optional)

Method: Remove the root and top ends of the onions, then peel. Cut in half lengthwise. With cut side down, slice into thin strips or wedges.  Add oil and onions to a heavy-bottomed skillet and cook, stirring occasionally, on medium-low heat.  I use a simmer burner so it will be less likely to get too hot and scorch the onions. Add the salt once the onions begin to soften slightly.  Cook gently until the onions brown, or until done to your desired taste.  Add a splash of white balsamic vinegar and cook for one minute more.  Remove from heat and let rest for a few minutes.  Serve warm or chilled.

Lemon Tarragon Sauce - Two Ways

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Aioli

1 local farm-fresh egg
2-4 cloves of garlic, peeled and minced
1 cup olive or canola oil
Zest and juice from one lemon
1/8 tsp ground fenugreek
1/8 tsp ground turmeric
Whole nutmeg, grated (about 1/4 of the nutmeg)
Dash of white pepper
2 sprigs fresh tarragon (can substitute fresh basil)
Sea salt to taste
You can use a whisk, blender, or immersion blender to make the aioli. Basically the method you choose is based on your preference, as long as you are able to get the ingredients to emulsify. Add egg, garlic, spices, lemon juice and salt (but not the tarragon) to a medium sized bowl, jug or blender. Mix until combined. On a medium-low speed, drizzle the oil as slowly as possible into to the mixture. Don't rush this part. The key to a creamy sauce is to allow the oil to emulsify as it mixes into the rest of the ingredients, and not to let it pool on top. Once you are finished with this step, stir in the tarragon and adjust the spices, lemon and seasonings to taste.
Serve as a dressing, alternative to mayonnaise, or sauce for...just about anything.
Butter Sauce
4 Tbs good quality unsalted butter*
Juice from 1/2 lemon
1/8 tsp ground fenugreek
1/8 tsp ground turmeric
Whole nutmeg, grated (about 1/4 of the nutmeg)
Dash of white pepper
2 sprigs fresh tarragon, minced (can substitute fresh basil)
Sea salt to taste *Can substitute canola oil and blend cold, rather than warming in a saucepan.
Melt butter in a small saucepan. Add spices and seasonings then whisk in lemon juice over low heat until well blended and begins to thicken slightly. Remove from heat and stir in tarragon. Serve warm, drizzled over vegetables or meats.