Biodiversity

In our newsletter this week for the CSA, Trevor talks about Biodiversity.  I thought I would post that portion here:

One of the organic production methods is called "biodiversity." Biodiversity can be applied to both produce production and animal production, or a mixture. It’s a rather broad term that essentially means that a healthy ecosystem is created using complimentary plants, animals, and processes that help build fertile, organic soils, reduce or eliminate the need for pesticides, and produce nutrient dense foods.
In the case of organic produce farmers, they are usually looking for the right mix of crops that will grow well in their soils and environment and provide adequate pest protection. A good organic produce production will incorporate certain plants to help attract predatory insects. These insects aren’t harmful to the plants; instead, they eat the insects that are harmful to the plants.

Other organic methods include the use of cover crops and crop rotation. Some fields will lay fallow for a year or two while the soil is built up. The farmer will plant different cover crops, such as barley, hairy vetch, or rye grass. The hairy vetch is a particularly popular one. The seed is cheap and the crop grows well. When the farm "plows it under," he is adding lots of nitrogen to the soil, which plants need to grow.
The cover crops also tend to loosen up the soil. The root structure can break up clumps of dirt and rock to make a better drained, more loose soil. When it comes to animal production, biodiversity takes on a different meaning. It is the ability to raise various types of livestock in harmony so that their processes are complimentary.

Tortilla Soup

A friend of mine made a request for good slow-cooker recipes when I mentioned that I never put mine away.  It made me look back in my files and reminded me of one of my favorite recipes.  I had searched recipes for leftover chicken and found this recipe years ago.  I, of course, can't follow the recipe as it's written, so here's my adaptation:

Amy's Crockpot Chicken Tortilla Soup
Adapted from http://www.a-crock-cook.com/amys-crock-pot-chicken-tortilla-soup.html

• 1 lb roasted chicken breasts*
• 3 cobs of corn*
• 2 15-oz cans black beans
• 2 cups tomato sauce
• 1 can Rotel tomatoes w/ green chiles
• 1 cup salsa*
• 2 med hot peppers*
• 2 cups chicken stock
• 2 cloves garlic
• 1 Tbsp ground cumin

Cut kernals from corn cobs.  Finely dice hot peppers.  Mix all ingredients in crockpot.  Cook on HIGH 2-4 hours or on LOW 6-8 hours.  Serve with crushed tortilla chips and 2 Tbsp sharp cheddar.

*CSA ingredients

Notes: It never fails to amaze me that just changing the salsa that you use for this soup can change the flavor completely.  However, this is probably the best, most reliable recipe for tortilla soup that I have found.  Using fresh, free-range chicken, fresh corn and fresh peppers made it even better!  Enjoy!

Tomato Tart

Someone mentioned to me while we were standing in line that he had tried a tomato pie with the last batch of heirloom tomatoes.  He said he was surprised how good it was.  It got me thinking of a tomato pie that I used to make back years ago when I was in Weight Watchers.  I am still looking for that recipe. 

Since I haven't been able to find that recipe, I opted for this recipe which I adapted from a Prevention recipe:

Tomato Tart
http://www.prevention.com/health/cook/everyday-recipes/healthy-tomato-recipes-use-tomatoes-in-salads-pasta-and-more/article/802332b345181310VgnVCM10000030281eac

Makes 6 servings (6 slices)

• 1 refrigerated pie crust
• 1/2 cup part-skim ricotta cheese
• 1/4 cup feta cheese
• 3/4 lb roma tomatoes
• 1 large egg

1 HEAT oven to 425°F with rack in center position.

2 UNFOLD dough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 1 1/2" border. Distribute pesto and tomatoes evenly on top. Fold edges of dough over tomatoes, leaving center exposed. Brush top of dough with egg.

3 BAKE until golden brown, about 30 minutes. Cut into wedges and serve.

*CSA ingredients

Notes: I used a store-bought pie crust for this recipe, but you could easily make your own pie crust.  Also, I would imagine this tart would be even better with heirloom tomatoes, but I only had Romas remaining.  The original recipe also called for pesto.  I did not have any, but I would imagine you could also chiffonade fresh basil and sprinkle if over the tart before baking and it would give the same flavor.  However, the feta give a nice flavor by itself, so I didn't miss it much.

Directions

Veggie Tart

As you can imagine, it is squash season.  This week we got both pattypan squash and zuccini.  I have been in the mood for a savory pie, so I took a look around on the internet.  I ran across a recipe that sounded yummy, here's how I adapted it for my share:

Garden Vegetable Tart
Adapted from http://www.fitwoman.com/expert-advice/recipes/garden-vegetable-mozzarella-tart

• 1 ½ cups sliced zucchini*
• 1 ½ cups sliced and quartered pattypan squash*
• ½ cup sliced sweet onion*
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 ready-to-bake pie crust
• 2 tsp dried basil
• 8 ounces (2 cups) shredded mozzarella cheese
• 4 ounces (1 cup) shredded Swiss cheese
• 3 eggs, beaten*
• Salt
• Pepper

Heat oven to 400 degrees. In a large Ziploc bag, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.

Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom. Fold excess crust under and press firmly with a fork or flute the edge. Spread 1 cup mozzarella cheese and 1/2 cup Swiss on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on basil, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining cheese. Bake for 35 minutes. Let stand about 5 minutes before serving. Makes 6-8 servings.

*CSA ingredients

Spicy Corn Salad

See previous post for recipe

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Fresh Corn

As we get more corn, I need creative ways to use it off the cobb. Today, I decided to make a spicy corn salad using a variety of tomatoes and a couple of the spicy Hungarian peppers.

Spicy Fresh Corn Salad

-3 cups fresh corn (3 ears)*
-1 15-oz can black beans*, rinsed and drained
-1 cup heirloom cherry tomatoes*, quartered
-1 med red tomato*, diced
-2 med hot Hungarian peppers*, diced
-3 Tbsp cider vinegar
-2 Tbsp canola oil
-1 tsp dried oregano
-1/4 tsp fresh ground pepper
-1/4 tsp sea salt

Cut corn from cobs and place in a medium saucepan. Cover with water, bring to a boil. Reduce heat, cover and simmer for 3 minutes. Drain thoroughly.

In a medium bowl, whisk together oil, vinegar, oregano, pepper and salt. Add corn, beans, tomatoes and peppers. Mix well and chill 2-24 hours before serving.

Note: If you prefer, you may use 1 Tbsp finely chopped fresh oregano or basil in place of the dried oregano.

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Corn!

For the last two shares, we have received some beautiful sweet corn.  Since I am having orthodotic work completed, I can no longer eat corn off the cob, so I decided to search for recipes required the corn to be cut from the cob.  I found a very interesting recipe for corn soup which also utilizes some of the peaches we've received:

Sweet Corn Soup
Adapted from: http://www.wholefoodsmarket.com/recipes/2703

• 6 ears sweet corn, husked*
• 4 cups low-sodium chicken stock 
• 2 cups water
• 1 tablespoon white miso paste
• 1 sweet onion, diced*
• 2 cloves garlic, finely chopped*
• Pinch cayenne
• 3 large ripe peaches*
• 1 cup farm fresh yogurt*
• 12 basil leaves, chiffonade*

With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add stock, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.

Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot. Stir in yogurt. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.

Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.

*CSA ingredients