August 29th, 2012
My guest is Dan Morrison. Dan is the Founder and CEO of Citizen Effect, a nonprofit organization that provides citizen philanthropists with the tools and networks to execute community development projects around the world.
2 Red Peppers or a combination of peppers
1 Vidalia Onion
3 Tbs. Olive Oil
½ -1 Jalapeño Pepper
¼ cup celery
1 Beet, peeled and cut into chunks
4 cups fresh Heirloom Tomatoes (seeds removed)
4 cups chopped Watermelon
4 Tbs. Fresh Dill - Chopped
4 Tbs. Fresh Parsley – Chopped
2 t. salt
Juice from 1 Lemon
Juice from 1 Lime
Fresh Pepper to taste
2 Tbs. White Balsamic Vinegar
Pulse the first 7 ingredients in a food processor until well blended. Add the Heirloom Tomatoes and Watermelon and continue to pulse. Add the dill, parsley and salt to taste. Add the fresh squeezed lemon, lime and pepper to taste. Add the White Balsamic Vinegar. Adjust salt and pepper to taste. (may add water if you want it thinner)
*If your food processor is not large, you may have to do it in batches and mix in a large bowl.
August 22nd, 2012
My guest is Gwen Schantz. Gwen is an experienced urban farmer, a long-time sustainable food advocate, and the co-founder of the Bushwick Food Cooperative & CSA. Gwen is also Co-Founder and Chief Operating Officer of Brooklyn Grange. Brooklyn Grange is not your typical farm. In fact, it is a self-sustaining organic farm with over two acres of rooftops under cultivation in Brooklyn and Queens.
What to do with all the leftover corn from your party? Make some chowder! It's also a great way to use up some of the leftover crudités and veggies.
10 ears cooked corn
1 large sweet onion
1 Tbs chopped garlic
1 cup chopped celery
1 cup chopped carrots
1 cup chopped red pepper
Olive oil for sautéing
12 potatoes (2" size) cubed
2 Tbs chopped parsley
1 can coconut milk
2 tbs flour
2 Tbs coconut milk
3 t. Salt
1/2 t. White pepper
1/2 t. Red pepper
croutons for garnish
Chopped parsley for garnish
To start, Remove the corn from the cobs and boil the cobs in 20 cups of filtered water with 2 t. Of salt and 1 bay leaf. Reserve the corn kernels for later. Add the potatoes to the pot and simmer for 20 minutes, until potatoes are soft.
Meanwhile, sauté The onion in a heavy skillet for 5 minutes. Add the celery, garlic and carrots and cook another 5 minutes. add the peppers and cook another 5 minutes. Add the corn kernels and continue sautéing for 5 more minutes
Remove corn kernels and bay leaf from soup pot. Purée 1/2 of the potatoes in pot, either by inserting an immersion blender into the pot and puréeing it partially, or removing 2 cups worth of potatoes and blending in food processor and adding it back to pot. Add the sautéed veggies to the soup. Add remaining teaspoon of salt, the pepper, nutmeg, and red pepper flakes.
In the sauté pan, make a rue by adding the 2 Tbs of coconut oil and whisk in the 2tbs of white unbleached flour (you may use gluten-free flour if needed). Add the coconut milk to the rue, whisking constantly until blended. Add 2 cups of soup broth to this mixture, continuing to whisk constantly, preventing lumps from forming. Add the rue mixture back into the soup pot and continue cooking soup for 30 more minutes, allowing it to thicken. Keep stirring, Being careful not to let it stick to the bottom.
Serve in bowls with croutons and parsley as garnish.
August 15th, 2012
This week, my guest will be Rebecca Johnson. Rebecca is the Nutrition Specialist at Harlem Children's Zone. Harlem Children's Zone, is called "One of the most ambitious social-service experiments of our time," by The New York Times. It is a unique, holistic approach to rebuilding a community so that its children can stay on track through college and go on to the job market. Rebecca is also the Founder & CEO at Celebrevents, a Manhattan-based event company specializing in corporate events, cooking classes and sustainable themes.
Green Gazpacho Soup
4 cups chopped Green Heirloom Tomatoes, all sizes
2 Cucumbers - peeled, seeded, and diced
2 Limes – juiced
3 Garlic cloves
1/2 Cup Fresh Cilantro Leaves
1 Small Jalapeño
2 Green Pepper
2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it m2 Green Onions – sliced, including green tops
½ t ground cumin
3 Tbs Olive Oil
3 Tbs Red Wine Vinegar
1 cup water
¼ cup parsley
Salt and White Pepper to taste – start with ½ teaspoon salt
Fresh Cilantro for Garnish
Pulse the first 7 ingredients in a food processor until well blended. Add the avocados and green onions and pulse some more. Add the fresh squeezed lime juice, vinegar, cumin, olive oil, pasrsley and salt and pepper to taste. Blend. Garnish with cilantro. ( tortilla chips optional)
August 8th, 2012
This week, my guest is author and homesteader, Carleen Madigan. Before becoming an editor at Storey Publishing, Carleen was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills described in her book: The Backyard Homestead: Produce All The Food You Need on Just a Quarter Acre!
August 1st, 2012
My guest this week will be Wendy Kaplan, founder of SustainAbility Farm, a one-acre farm at the Planting Fields Arboretum State Historic Park in Oyster Bay, Long Island. The farm was started as a way for Wendy's daughter, Rachel who is autistic to get her independence. Wendy & Rachel come six days a week. They are joined by a group of approximately 10 adults with autism and other developmental disabilities as well as their helpers: their parents or companions. The farm provides local produce to a community organization and also sells the produce from their small farm stand.
Peruvian White Lima Beans with
Zucchini & Saffron
2 cups Peruvian Lima Beans, cooked according to directions
1 large onion, chopped
4 carrots, chopped in large chunks
2 zucchinis, or 1 zucchini and 1 summer squash
½ pint grape tomatoes, cut in half
1 teaspoon saffron threads, in 1/3 cup boiling water
2 teaspoons chopped Garlic
¼ teaspoon Chinese 5 Spice
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped fresh parsley
salt to taste
Sauté onions and carrots in Olive Oil and cook until onions are translucent. Meanwhile, in Pyrex measuring cup, pour 1/3 cup of boiling water over the saffron threads and let stand for 5 minutes. Add zucchini to the onions and carrots and cook for 5 more minutes. Add the grape tomatoes, Peruvian Beans and garlic. Add the saffron water and Chinese 5 Spice. Cover and let simmer for 10 minutes, stirring often. Add the cilantro and parsley and salt to taste.