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Pumpkins
Potatoes: blue potatoes
Romanesco brocoli
King noodle beans
Corn
Coriander,
Jalapeño
Cherokee purple heirloom Tomato
Peppers - sweet peppers / chilly peppers
Onions
Garlic
more coming....

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Delicious Pumpkin soup
Did you know that one BIG giant pumpkin could actually feed a whole family (5 to 7 people)?

As soon as we ended our summer market, all unsold pumpkins were sitting quietly in our basement. They looked like big fat monsters waiting for their ends. I felt miserable watching those fresh veggies going to waste. So one day I was inspired to make giant pumpkin magic!


Organic Peanut Pumpkin Soup

Ingredients: 4 small butter cup squashes or half organic giant pumpkin, 100 % pure coconut milk, peanut oil, freshly ground organic peanuts, organic sugar, cinnamon, nutmeg, coarse salt
  1. If it’s fresh organic pumpkin, clean the dirt and rinse the skin and get it ready for cutting.
  2. Cut pumpkin into 4 or 5 pieces. Brush peanut oil around the surface of cut pumpkins.
  3. Put them onto the roasting pan and bake for 1 hr at 400 F.
  4. When it’s baked until soft, scoop out into a food processor and puree. After pureeing, pour all the puree into a big pot to boil.
  5. Pour 2 ½ cups of spring water into the pot.
  6. Add 1 can of condensed coconut milk into the pot.
  7. Start simmering at medium heat. Drop 2 spoons of peanut oil.
  8. 2 spoons of cinnamon, 1 spoon of nutmeg, 1 teaspoon of coarse salt.
  9. Pour ¼ cup of organic sugar to the soup and stir. Add 3 spoons of freshly ground organic peanuts and stir before simmering.
  10. Simmer about 30 minutes and keep stirring so that it doesn’t stick.

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Spiced Organic Pumpkin Soup

Ingredients:

4 medium size butter cup squashes or a half–cut organic giant pumpkin, 100 % pure coconut milk, extra-virgin olive oil, lemon, organic basil, organic Italian seasoning, organic garlic, corse salt, organic hot pepper (cayenne)

  1. If it’s fresh organic pumpkin, clean the dirt and rinse the skin of pumpkin and get it ready for cutting.
  2. Cut pumpkin into 4 or 5 pieces. Brush extra-virgin olive oil around the surface of the pumpkins that are already cut.
  3. Put the pumpkins cut onto the roasting pan and bake for 1 hr at 400 F.
  4. Bake until the texture of pumpkins becomes soft, scoop the pumpkin with a spoon and put them into the big pot to make soup.
  5. Pour 2 ½ cups of spring water into the pot.
  6. Pour 1 can of pure coconut milk into the pot.
  7. Start simmering at medium heat. Drop 2 spoons of extra-virgin olive oil.
  8. 2 teaspoons of organic basil herbs, 2 teaspoons of organic Italian seasoning, 2 teaspoons of corse salt.
  9. Mince 3 cloves of organic garlic before boiling.
  10. Simmer about 30 minutes and keep stirring so that it doesn’t stick into the bottom of the pot.
  11. Serve with vegan cheese as a topping. Add ground black pepper and squeeze a slice of lemon just before serving.

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Corn with Coriander, Jalapeño and Cherokee purple heirloom Tomato

(serves 5)
Ingredients:
7 large ears corn, kernels removed separately
1 onion, finely diced
3 garlic cloves
1 tablespoon of fresh organic coriander seeds
or ¼ bunch fresh coriander leaves
½ tablespoon of sea salt and freshly milled black pepper
2 table spoons of olive oil or organic corn oil
1 hot pepper; jalapeno or cayenne, roasted and diced
1 large ripe Cherokee purple organic heirloom tomato
*option; 1/2 tablespoon cumin.
  1. Puree 1 cup of the corn kernels with a cup of water for 2-3 mins. Strain, pushing out as much liquid as you can in a blender
  2. Meanwhile pound the 3 cloves of garlic, and fresh roasted coriander seeds in a mortar. (If you prefer to use fresh organic coriander leaves for fresh coriander aroma instead of seeds, mince it finely after rinsing)
  3. Pound sea salt, and black pepper in a mortar
  4. Heat the oil in a wide skillet with the finely diced onion, pounded garlic, and roasted and diced hot pepper.
  5. Sauté over medium-high heat for about 5 minutes.
  6. Stir in the remaining corn kernels, scrapings, and corn milk.
  7. Dice one big heirloom Cherokee purple tomato and add it at the end and cook until warmed through.
  8. Add salt or cumin to taste.

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Organic Fried Corn with Roasted Shitake Mushroom, and Feta Cheese

(serves 5-7)
Ingredients:
12 ears corn
butter
½ cup crumbled feta cheese
1 cup milk (or milk alternative like almond, rice or soy)
5 shitake mushrooms, roasted and sliced
2 cloves of fresh red garlic
½ cup corn flour,
a little ground salt and pepper
  1. Clean and wash corn and remove from cob
  2. Put them into the bowl and add ½ tablespoon ground salt and pepper to taste.
  3. Put sliced shitake mushroom in the skillet and fry them so that you can use the mushroom drippings. While frying mushrooms, pound garlic and add to pan and mix well with garlic.
  4. Add butter and pour milk into the frying pan.
  5. Fill about half of the cup with corn flour. Before adding it to the pan, make sure you mix well with cold water.
  6. Stir out all lumps and then pour into the skillet and mix all together.
  7. Let it cook for about 35 min. Meanwhile make sure to stir it often to prevent sticking.
  8. When it’s cooked, serve with crumbled feta cheese.

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(Asian Style)
King Noodle Beans with Sweet and Chilly Peppers Marinated
**(serve with steamed brown rice)

Ingredients:
6 king noodle beans
1 hot cayenne pepper
2 red and green bell peppers
2 cloves of garlic
1 white onion
1 teaspoon salt and dried chilly peppers
1 tablespoon soy source
1 tea spoon sesame seeds
2 tablespoons of sesame oil
1 tablespoons of sun flower oil
  1. Wash king noodle beans and cut them finger length.
  2. Pound garlic in mortar. Dice onion, and sweet peppers. Slice hot pepper thinly.
  3. Pour a little bit of sunflower oil and put cut noodle beans into the wok or skillet and stir fry on high-heat for about 5-10 minutes. Add diced sweet peppers to the hot pan and stir in sesame oil and soy sauce while cooking.
  4. Fry them on high heat for about 5-10 minutes.
  5. Season with salt and black pepper to taste.
  6. Garnish with sesame seeds on top.


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Japanese Style Curried Noodle with Braised Romanesco broccoli and Blue Potatoes

Ingredients:
1 firm head Romanesco broccoli, chunky diced
1 medium (organic) onion, thinly sliced
3 medium size (organic) blue potatoes, thickly diced
1 medium (organic) carrot, thinly diced
1 cup water
2 tablespoons vegetable oil
100 ml (4 fl oz) water
3-4 teaspoons of mild curry powder
½ teaspoon salt and pepper
350g (12 oz) Soba noodles, cooked and drained
25 g (1 oz) fresh ginger, spring onion; both finely chopped
  1. Wash blue potatoes. Thinly dice with the skin. (Don’t peel the skin, if organic)
  2. Chop romanesco broccoli into small pieces, slice carrots
  3. Brown chopped romanesco broccoli in oil in a heavy pan, add onions and garlic for light sauté. Add carrots, potatoes and sauté until soft about 5-10 mins.
  4. Make a paste with a little water and curry powder. Add it with remaining water to the pan.
  5. Add salt and finely chopped fresh ginger and cook while stirring for 10 mins. The consistency should be quite thick; simmer to reduce liquid if necessary.
  6. Either stir in the noodles and warm through or heat noodles by pouring boiling water over them
  7. Serve curry sauce over the noodles
  8. Garnish with braised romanesco broccoli along with chopped spring onions.


** nutrient tips
Romanesco broccoli
Nutrients rich in vitamin C, fibre, and carotenoids

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Simple Sautéd Onion with Sesame Seed

2 tablespoons vegetable oil
2 medium onions, cut into thin wedges or crescents
1 teaspoon salt
2 tablespoons sesame seeds, toasted
  1. Heat the oil in a heavy frying pan
  2. Add the onions and fry until lightly brown, reduce heat
  3. Season with salt and gently cook a further ten minutes
  4. Serve sprinkled with sesame seeds.


CSA
(Community Supported Agriculture)

Samsara Fields

A summer share is an up-front arrangement with a farmer whereby the consumer buys into the harvest.

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