Tag Archives | Summer 2011 Recipes

Roasted Kabocha Squash Salad

Our instinct toward eating organic, seasonal and local foods seems to be the best prescription for a healthy body, spirit and planet.

2 or 3 pound Kabocha squash
2 cloves of garlic, peeled
Olive oil to brush squash
4 handfuls of salad greens
1 handful arugula
1 small handful of garden herbs like sage (not too much sage),
basil and/or mint
4 tablespoons fresh pomegranate seeds
4 tablespoons roasted pumpkin seeds
2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
Unrefined sea salt and freshly ground pepper
Parmigiano-Reggiano shavings for garnish

Turn the oven on to 375°. Roast the whole squash on a lightly oiled baking sheet for about 20 minutes or until is just soft enough to cut but still very firm. Remove from oven and cool while you wash and dry your salad greens and arugula. Cut the top and bottom off of the squash and then cut in half from the top down. Cut the squash into ½ inch wedges, following its curves. The peel is edible, so no need to remove it. Rub each side of the slices with the garlic, then lightly brush with olive oil. Place in a baking dish, … Read More

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strawberry_jam

RECIPES FROM READERS: STRAWBERRY JAM

Strawberry Jam in a Day
From Elizabeth Del Negro and Cheryl Palmer

Along the way, 75 miles up Highway 101 to Helmut Klauer’s Classic Organic farm, we spoke of local food and how lucky we are to eat fresh from the farm, to have friends who drop by with homemade bread and to know the Ojai winemakers. We mused that the reach of local food goes beyond our little food community in Ventura County. From Ojai, the 100-mile “local” extends through Santa Barbara and down to Los Angeles—lucky for us, since our valley is too hot for growing strawberries in summer, and lucky for them we have heirloom tomatoes in June.

Makes approximately 5 pints

8 cups of ripe strawberries picked that day, washed and hulled (do not use old, overly ripe berries)
3–4 cups organic sugar (to taste)
1 box Pomona’s Universal Pectin
(4 teaspoons calcium water, 4 teaspoons pectin powder)
2 lemons
For canning you will need:
Large canner
5 glass pint jars with lids and rings
Jar grabber and lid magnet
Tea towels
Ladle and large spoon
Jar funnel

Step one:

Prepare jars. Wash and sterilize jars. Bring lids to a boil and let stand in hot … Read More

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