Tag Archives: Just Natural Farms

Corn and Tomato Bruschetta

There were beautiful big tomatoes in Farmer Steven’s CSA boxes this past week (CSA = Community Supported Agriculture) from Just Natural Farms.  Here’s a great way to use tomato. It’s a delicious bruschetta that will make a colorful appetizer for your happy hour this week… Enjoy!

tomatoes

Corn and Tomato Bruschetta

  • 1 large ear yellow corn, husked
  • 1 small red onion, peeled, halved through root end
  • ½ cup olive oil
  • Salt and freshly ground black pepper to taste
  • 5 medium tomatoes
  • 1 small loaf country bread

Prepare barbecue grill for medium heat.

Using a pastry brush, brush corn and onion with part of the oil and sprinkle lightly with salt and pepper.  Place corn, onion halves, and tomatoes on grill and cook until corn is golden brown, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion.  Transfer to foil-lined baking sheet and cool.

Scrape kernels from fresh corn. Cut tomatoes in half and remove as many seeds as possible.  Dice tomatoes and onions into ½-inch cubes and combine all vegetables together.

Using a pastry brush, brush bread with remaining oil and sprinkle with salt and pepper. Place on the grill and cook for 2 minutes on each side or until crisp. Remove from grill.  Using a sharp knife, cut bread into ½-inch slices and arrange in a single layer on a large serving platter.  Top each slice with vegetable mixture, equally dividing.  Serve warm. Makes 8 servings.

Farmer Steven market stand

 

Green Tomato and Vidalia Onion Gratin

Farmer Steven with Just Natural Farms has green tomatoes in the CSA boxes (CSA = Community Supported Agriculture) this week!  What shall we do with them?  Hmmm… here’s one of our favorite recipes that uses green tomato. It’s from the recipe files of Culinary Center of Kansas City Chef/Instructor Sandy DiGiovanni.  Serve up this colorful, unique dish to friends and family, and ENJOY!

green tomatoGreen Tomato and Vidalia Onion Gratin

Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients

  • 1/4 pound bacon or pancetta
  • 1 cup fresh breadcrumbs
  • 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
  • 4 large green tomatoes, sliced 1/4-inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1 1/2 cups sharp white cheddar cheese, shredded

Directions

Preheat the oven to 375 degrees F.

Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel-lined plate. Add the breadcrumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook for about 5 to 6 minutes per side, without breaking the round slices apart, until there is some golden color.

To assemble the gratin, overlap the green tomato slices in one row in a 9- x 11-inch baking dish.  Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper.

Crumble the bacon over the vegetables; sprinkle the grated cheddar over the top, followed by the bread crumbs. Bake for about 30 to 45 minutes or until the cheese is bubbly. If the top is getting too brown, loosely cover with foil. Makes 4 to 6 servings.

To Us, New Red Potatoes = Nicoise

Farmer Steven with Just Natural Farms has new red potatoes in his CSA boxes (CSA = Community Supported Agriculture) this week.  Because the collective of Just Natural farms are south of the metro area, they tend to have just enough warmer weather that their crops are ripe before many of the KC-area farms. Steven was excited to offer up local new red potatoes before they’re readily available in the area.

Here’s a recipe we think of when we get those first new potatoes of the season… Chopped Nicoise Salad. It’s an elegant-looking salad that makes a colorful spotlight piece for a summer luncheon. In our photo, we added boiled, sliced eggs to the salad, but be creative in using what you have available.

Chopped Nicoise SaladChopped Nicoise Salad

DRESSING

  • 2 tablespoons olive oil
  • ¼ cup lemon juice, freshly squeezed
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper taste

DRESSING

  • 4 small red potatoes, washed (about 1/2 pound)
  • 1/3 pound green beans, fresh, washed, trimmed
  • 2 ounces light tuna, packed in water, drained
  • ½ cup Greek olives, pitted, chopped (or Spanish)
  • ¼ cup red onion, diced
  • 2 large tomatoes, seeded, diced
  • 5 cups romaine lettuce, chopped

For the dressing, in a small bowl add oil, juice, mustard, salt, and pepper.  Whisk until combined.  Set aside.

In a large pot fitted with a steamer basket add water and bring to a boil.  Remove from heat and add potatoes.  Cover and steam for 15 minutes or until potatoes are almost tender when pierced with a fork.   Add beans and steam both for 6 minutes more.  Transfer the potatoes and beans to a serving dish and place in refrigerator to cool (or plunge into a bowl of ice water to cool more quickly).

In another large bowl, add tuna, olives, red onion, tomatoes, and lettuce.  Add cooled potatoes and beans and toss mixture to combine.  Pour prepared dressing over salad and toss to combine.  Serve immediately.  Makes 4 servings.

 

 

 

So Many Things To Do With Strawberries

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

Let The CSA Season Commence…

We are celebrating Week 1 of the 2017 CSA program (Community Supported Agriculture) at The Culinary Center of Kansas City!  Our friends at Just Natural Farms manage the CSA program here, providing weekly doses of local area farm-fresh goodness.  They offer half or full boxes of CSA produce and other farm treats (like eggs!), and you can choose a Wednesday or Saturday pick-up. Click here for more information about the program.

One of the items included in this first week’s CSA box was kale. How can you use it, you ask?  Well, we suggest you try this fresh and delicious summer salad…

Massaged Kale & Mango SaladMassaged Kale & Mango Salad

  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced, divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoon honey
  • Freshly ground black pepper to taste
  • 1 mango, diced small (about 1 cup)
  • About 2 tablespoons pepitas, roasted (or pumpkin seeds)

In large serving bowl, add the kale, half of the juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining juice with the honey and lots of freshly ground black pepper. Stream in the remaining 1/4 cup of oil while whisking until a dressing forms and you like how it tastes.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

Fresh Produce All Summer With Our CSA!

It’s time to register for our 2016 CSA program…

Many of you enjoyed our Just Natural Farms CSA Program at The Culinary Center of Kansas City last year through Organic Farmer Steven Quarles. Well, we are happy to report that we are offering it again this year to our valued clients … with a few attractive changes (one of which is a lower total cost to you each week and the second is the option of a “half share”)

CSA = Community Supported Agriculture

Here’s how it works…

Each Wednesday afternoon (2-5 p.m.) or Saturday afternoon (2-5 p.m.) throughout the growing season, you pick up a hearty box of Farmer Steven’s local organic produce. Farmer Steven almost always adds a bit of “value add” to these special boxes in the form of eggs or a canned item, and The Culinary Center always adds a seasonal recipe, plus some extra treats now and again. Or maybe even from our neighbors here in Downtown Overland Park.

CSA Details:

  • You must register by May 1 for the program.
  • The program covers 26 weeks: May 7 – Oct 31.
  • Pick up will be your choice of Wednesdays (between 2:00 – 5:00 p.m.) or Saturdays (between 2:00 p.m. and 5:00 p.m.) at our “back door” at 7917 Foster Street in Downtown Overland Park under the teal awning. (All produce not picked up by 6 p.m. will be donated to those in need. Sorry, we can’t hold your produce for a later pick-up time.)
  • Cost:   Full Share: $35/week + tax
    Half Share: $20/week + tax
  • Register here and Farmer Steven will contact you directly to get things set up and to take payment.

CLICK HERE TO SIGN UP TODAY!

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