Love Grain-ing My Farm Share August 26 2014, 0 Comments
This is my first summer in Boston in a looooong time, and let me just say that the three months of glorious weather here have nearly made me forget the other nine months of misery. One of the perks this summer has been my farm-share from Siena Farms. Every Saturday, my roommates and I pick up a box—roughly twice the size of a shoe box—filled to the brim with nature's bounty. Kale, rainbow carrots, bright white onions, and brilliant green scallions. Peppers, cabbage, kohlrabi, fairy tale eggplants, and arugula. Oh, and how could I forget the squash! Ohhh, the squash. And then there's our fruit farm-share—a whole separate box of corn and tomatoes and nectarines and peaches.
I'm vegetarian and gluten-free, so boxes of fruit and veggies for me is pretty close to heaven. Give me a little olive oil, salt, and garlic, and I'll eat like a King (or Queen, rather). Of course, some weeks it's nearly impossible to consume all of the goodness. Especially when it comes to the squash. That's when I start getting creative.
In the last two weeks, my roommates and I have turned our farmshare “leftovers” into a series of Love Grain experiments in the kitchen, using our Breakfast Mix and, of course, all natural good-for-you ingredients.
Now, I'm no chef, so take this with a grain of salt, but for real y'all, these recipes turned out pretty dang delicious. Check'em out and then try'em out! (You can buy Love Grain here or here.)
For the filling:
6 cups nectarines or peaches, sliced
2 tbs olive oil
For the topping:
1 cup Love Grain Breakfast Mix
1/2 cup chopped pecans
2 tbs organic local honey
1 tbs olive oil
Preheat oven to 375. Toss sliced nectarines (or peaches) in a drizzle of olive oil; pour into a baking dish. In a large bowl, combine topping ingredients and mix until large pieces or “crumbles” form. Scatter over the filling. Bake until center is bubbling, 40-50 minutes. Let cool before serving. Love!
H/T to roommate Kathleen Stetson [link to Trill] for cooking this up, and to Martha Stewart for providing so many basic recipes from which we can adapt gluten-free, nutritious options!
Squash Birthday Cake
The squash, ohhhh the squash in our farm share—what to do with it all? I'd heard of zucchini bread plenty, and even devoured Erica's delicious Love Grain Zucchini cupcakes...but squash in a cake? I wasn't sure, but what the heck...Also, did I mention it was for Love Grain co-founder Aleem's 30th birthday?! Woohoo!
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup coconut milk
2 tbsp pure maple syrup
1 tsp vanilla extract
2 cups Love Grain Mix
1/3 cup cocoa powder
1/2 cup coconut sugar
1/3 cup dark chocolate chips
Preheat oven to 350F and lightly spray cake tin with your nonstick ingredient of choice. Grate zucchini using a grater box (regular grate size). In a large mixing bowl, mix together all of the ingredients, folding in the chocolate chips last.Pour batter into the cake tin and bake for about 15-17 minutes. Remove from oven once a toothpick comes out clean. Cool before spreading icing of your choice. Love!
H/T to Oh She Glows blog, from whom we adapted this Love Grain recipe. http://ohsheglows.com/2012/08/06/oil-free-chocolate-zucchini-walnut-muffins/#ixzz3B33XmwUe