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Onions- Red "cipollini" type, flat gourmet onions from Italy, They are bright red in color, very flat and sweet perfect for fresh eating or cooking. This is a very old Italian variety, that was mentioned by Vilmorin in 1885.

Skate with wine braised cipollini and fennel

6 whole cipollini peeled
1/2 bulb of fennelsliced thin
1/2 C round white wine (I used a 2006 J Chardonnay)
1/2 C chicken stock
honey (if needed)
salt and pepper to taste
2-3 Tbs unsalted butter
2 Tbs tarragon
1/2 lemon

2 skate fillets

Heat a non-reactive pan over medium heat and add a splash of olive oil. Swirl to coat, then add the fennel and whole onions. Brown each side of the onions being careful not to burn the fennel.

Add the wine and allow it to boil until there is almost no liquid left. This burns off the alcohol and allows the flavor of the wine to concentrate before we add more liquid.

Add the chicken stock and continue to boil until the liquid is reduced by half.

While the sauce is reducing, rub the skate with olive oil then lightly salt and pepper both sides.

Heat a cast iron skillet skillet over medium high heat until very hot. Lay the fillets in the pan and allow them to lightly brown on one side then use a thin long spatula to flip them over.

When the sauce has reduced by half, whisk in 2-3 tablespoons of butter then salt and pepper to taste. Depending on the type of wine you used, the sauce may be a little tart. By adding honey you can balance out the the tartness with the sweetness from the honey. Finish the sauce by adding the tarragon and a squeeze of lemon.

Plate the skate fillets then top with the braised onions, fennel and sauce.

Oregano- The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. This popular herb whose name means "mountain joy" is available throughout the year.It is a member of the mint family.

Tuscan Salad Dressing

• 3 tablespoons mayonnaise
• 1/3 cup red wine vinegar
• 1/2 cup water
• 2 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 small clove garlic, minced (optional)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper, or to taste

1. Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Parsley-

The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

Tabouli

• 1 bunch fresh parsley
• 3 green onions
• 1-2 medium fresh tomatoes
• Juice from 1 large fresh lemon
• 2-3 Tbsp. cold pressed olive oil, to taste.
• Salt, to taste
• Pepper, freshly ground, to taste
• 1 cup dried wheat berries
• Water, to cover

Wheat Berries

1. Rinse the wheat berries under cool water and remove any stones/debris.
2. Place in a medium-sized pot and cover with water so that the water is about 1 inch above the wheat berries.
3. Bring to a boil and then reduce heat. Cook, covered, for about 1 hour.
4. Drain excess water before adding to salad.

Salad

1. While the wheat berries are cooking, rinse the parsley, onions, tomato and lemon under cold water.
2. Using a sharp knife or food chopper/processor, chop the parsley leaves finely. Add to a large bowl.
3. Mince the green onion and tomato and add to the bowl.
4. Squeeze the lemon juice into the bowl, and drizzle the olive oil over top. Stir well.
5. Season with salt and a generous amount of black pepper, to taste.
6. When the wheat berries finish cooking (berries will be plump and soft), drain excess water. Let the berries cool slightly, then add them to the bowl. Stir all ingredients together. Chill to help the parsley soften and the flavoured meld. Serve cold.

Parsley Salad Variations:

• Add finely chopped cucumber.
• Add finely chopped mint (for traditional tabouli).
• Add sliced or chopped olives.
• Add 2 cloves minced garlic.
• Use minced cooking onion or red onion instead of the green onion.
• Top with sunflower seeds to serve.
• Substitute bulgar wheat or cooked quinoa for wheat berries.
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• Spaghetti With Edamame, Parsley, Garlic and Olive Oil
  By MARTHA ROSE SHULMAN
  This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.
  The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.
  1 large garlic clove, finely minced (more to taste)
  Leaves from 1 bunch parsley
  2 tablespoons extra virgin olive oil
  1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas
  3/4 pound whole grain spaghetti if available, or regular spaghetti
  1/4 cup freshly grated Parmesan (optional)
  1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
  2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
  3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.
  Yield: Serves four.
  
  

Peas-

For still-tender peas:
Sautéed peas with roasted mushrooms

There are no measurements here, because how much of each ingredient to use just depends on how much you like that thing. But this combination of peas' springtime freshness and the deep, caramelized, savory flavor from the mushrooms is a life changer. To turn this simple dish into a satisfying meal, just add a little more olive oil, toss it all with hot pasta, and shave some parmesan or pecorino cheese on top.

Plain old supermarket white mushrooms, scrubbed clean
Extra virgin olive oil
Shallots, garlic or onions (whichever), chopped fine
Peas
Salt and pepper
Thyme, chopped (optional)

1. Preheat your oven to 450.
2. If your mushrooms are small, halve them; if they're medium-size, quarter them, and if large, cut into about what half of a small mushroom would look like. Toss them with olive oil (I like a generous tablespoon to every half-pound or so), and season well with salt and pepper. Scatter them in one layer on a baking sheet and roast, stirring and flipping them after about 10 minutes. They should be wilted and giving off much of their liquid. Keep roasting, listening for heavy sizzling, and pull them out when the liquid they've released is caramelized golden brown, about 10 minutes later. (The method is a whole lot like this.)
3. While the mushrooms are cooking, set a sauté pan over low heat, get the bottom coated in a generous pool of olive oil (maybe, say, 1 tablespoon per cup of peas?) and add the shallot, garlic, whatever. Stir to coat, and give it a nudging stir every few minutes, but nothing will happen for a while. You want a nice, slow bath in the olive oil to infuse the flavor, but not brown the aromatics. Check on your mushrooms if you'd like.
4. Taste one of the mushrooms; it should be fairly exploding with flavor, a super-concentrated version of itself, with a meaty, chewy texture. If all these things fit, scrape them, along with the dried juices if they're not burnt black, into a bowl with the thyme, if using.
5. When the shallot/garlic/whatever starts sizzling and gets aromatic, turn the heat up to high. Stir it, and when there's just the first sign of browning on the shallot/garlic/whatever, add the peas. Stir, season well with salt and pepper, and sauté until they are hot all the way through, but still pop when you eat them. This should really only take a few minutes at most. Add to the mushrooms, toss, taste and adjust with salt and pepper if needed, and serve.

 For still-tender or firmer, older peas:
Cumin-ginger stewed peas

I kind of just want to say, "Hey, if you have great fresh peas that are a few days old, just boil some good chicken stock, dump them in, some salt, crack some pepper, and just simmer the peas in the stock until they're tender and earthy." But this recipe, too, will even better highlight the pea's ability to turn nutty, almost buttery, and absorb flavors as it smoothes out with a bit of a longer cooking time. Adapted from Camellia Panjabi's fantastic .

Serves 2-3 as a main course with rice; more as a side

4 tablespoons vegetable oil
2 medium onions, preferably not Vidalia or other very sweet varieties, cut into pea-size dice
2 cloves garlic, chopped fine
1-inch-square chunk of ginger, peeled, chopped fine
1 jalapeño, or a more intense pepper if you're macho, chopped fine
1 teaspoon whole cumin seeds
½ teaspoon coriander powder
2 teaspoon cumin powder
½ teaspoon red chile powder, or to taste
2 cups shelled peas, about 8 ounces by weight
1 small carrot, cut in pea-size dice
Salt, to taste
Water, or chicken stock if you're awesome

1. Heat the oil in a heavy saucepan over medium heat until it flows like water, and add the onions. Stir to coat in the oil, get it to a healthy-sounding sizzle, and turn the heat to medium-low or low. I'm going to tell you now, this is not going to be your favorite part of cooking this dish, because you're going to have to stir the onions literally every other minute, if not more, until they get an even, dark, rusty brown. You have to keep stirring because if any of the onions brown too quickly, they'll burn by the time the rest get that dark color. This will take over 20 minutes. But you can start chopping and measuring the other stuff while you wait. Just don't forget the onions!
2. When they're a beautiful rich brown, push the onions off to one side of the pan. Turn the heat back up to medium and add the ginger and garlic, stirring to coat them in oil. They'll get fragrant quickly; when they smell incredible, add the jalapeño or chili pepper and stir until you smell it, too.
3. Now add the whole cumin seeds, toasting them until you smell them, then add the rest of the spice powders. Toast them in the oil for a moment, and then stir everything together. Keep stirring, which will help toast and bring out the spices; you'll feel the spices kind of "grip" the onions, turning the whole mess into a clump.
4. When the spices have clumped up and darkened a shade, add 1 cup water and bring to a simmer. Give this gravy a taste -- the flavors will be great, but probably overly sweet. Season with salt, bringing it back into the savory spectrum, and simmer the gravy so the flavors come together for a few minutes.
5. Add the peas and more water (or stock) to just barely cover. Bring to a boil, turn down to a simmer and cover, leaving a slight crack for steam to escape.
6. Give them a stir, taste and adjust with salt after about 5 minutes. Add carrots. Cover and continue simmering.
7. When I make this dish with tender peas, after about 10-12 minutes simmering they'll get exactly how I want them: starting to wrinkle, an ugly army green color, but with a smooth, creamy center that's deeply savory, absorbing all the gingery, spicy flavors. If your peas are a bit starchier, it can take quite a while longer to get to that stage. Just keep cooking, adding more water if necessary. But eventually, they'll get there, and your friends will be like, "What's that flavor, son? Butter?" And you'll say, "No, it's pea."

Peppers-

Stir-Fried Tofu and Peppers

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.

1/2 pound firm tofu

2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2 tablespoons vegetable, peanut or canola oil

2 teaspoons hoisin sauce

1 teaspoon sesame oil

2 red bell peppers, seeded and cut in 1-inch squares

1 green bell pepper, seeded and cut in 1-inch squares

1 tablespoon minced fresh ginger

2 large garlic cloves, green shoots removed, minced

1/4 to 1/2 teaspoon dried red pepper flakes (to taste)

2 scallions, white and green parts, cut on the diagonal into 1-inch lengths

Cooked rice or noodles for serving

1. Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.

2. Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.

3. In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.

4. Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Yield: Serves four.

New Potatoes- The term "new potatoes" is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer.  You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers.   New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole.  They're especially good steamed or roasted.  They're more perishable than other potatoes, so use them within a few days after buying them.

Roasted New Potatoes Recipe

Potato-

Green Mashed Potatoes
By MARK BITTMAN
Time: About 45 minutes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
Salt
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.

1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
3. Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Yield: 4 servings.
 

Pumpkin- Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.

References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.

Panfried Pumpkin with Tomato Sauce

- makes 4 to 6 servings -

Time: 45 minutes

Ingredients

1/4 cup neutral oil, like grapeseed or corn, plus more if needed
2 pounds pumpkin, peeled, seeded, and cut into large chunks
Salt and freshly ground black pepper
1 large onion, chopped
2 tablespoons minced garlic
2 tablespoons minced fresh chile, or to taste, or hot red pepper flakes or cayenne to taste
1/2 red wine, any vegetable stock, or water
3 cups chopped ripe tomato (canned is fine; don't bother to drain), more or less
Chopped parsley leaves for garnish

Procedure

1. Put the 1/4 cup oil in a deep Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add pumpkin, taking care not to overcrowd; you'll need to work in batches. Sprinkle with salt and pepper. Cook until the pumpkin is well browned and releases easily, 5 minutes or so. Then turn and cook the other side the same way. As the chunks cook, transfer them to a plate and add more pumpkin to the pan. Add more oil if necessary to keep the pumpkin from sticking.

2. When all the pumpkin is cooked, pour off all but 2 or 3 tablespoons of the oil and add the onion, garlic, and chile. Cook, stirring frequently, until softened, about 3 minutes.

3. Pour in the wine, scraping up any browned bits from the bottom of the pan. Let the liquid boil off for a few minutes and thicken, then stir in the tomato and its juice. Bring the sauce to a boil, then lower the heat a bit so it bubbles along nicely. Cook, stirring occasionally, until it thickens, about 10 minutes.

4. Return the pumpkin to the pot and let the mixture come back to a boil. Cover and turn the heat to low. Cook, stirring once or twice, until the sauce has thickened even more and the pumpkin is tender but not mushy, about 10 minutes. Taste and adjust the seasoning, garnish, and serve.

Panfried Pumpkin with Tomato Sauce, Yogurt, and Mint: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, whisk 1 cup yogurt (preferably whole milk) with 1/2 cup chopped fresh mint leaves and season with salt and pepper. When the pumpkin is ready, drizzle with a little of the yogurt mixture, but don't stir it in. Pass the remaining yogurt at the table.

Panfried Pumpkin with Tomato Sauce, Parmesan, and Basil: Great over pasta or for sandwiches, with a little melted mozzarella: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, grate about 1 1/2 cups of Parmesan cheese and chop a small bunch of basil. When the pumpkin is ready, sprinkle with a little of the Parmesan and all of the basil, but don't stir them in. Pass the remaining cheese at the table.

Panfried Pumpkin with Tomato Sauce, Cocoa, and Pumpkin Seeds: Sort of like a quick mole: Omit the parsley garnish. Follow the recipe all the way through Step 3. While the pumpkin is cooking, toast 1 cup pumpkin seeds, tossing until golden. Chop a small bunch of cilantro. When the pumpkin is ready, stir in the pumpkin seeds along with 1/4 cup unsweetened cocoa powder and 1 teaspoon ground cinnamon. Garnish with cilantro and serve.

Panfried Pumpkin with Cranberries and Pistachios: Festive all through the fall: Instead of the tomatoes, combine 3 cups cranberries with 2 cups freshly squeezed orange juice. Omit the parsley garnish. Follow the recipe through Step 3, adding the cranberries and juice in place of the tomato. Proceed with the recipe and garnish with 1/2 cup chopped pistachios instead of the parsley.

Radicchio-

Pasta with goat cheese, radicchio, kale and pine nuts

Radish- A radish is the root of a plant related closely to mustard, another surprisingly healthful plant. It’s generally used as a garnish or salad ingredient because of its mild-to-peppery flavor and unique red-and-white coloration, but it’s much more than just a garnish.

This plant comes in several varieties, though the most common in North America is the oval, red-skinned version. Look for the ones with unblemished and bright-colored skin, a firm and compact texture, and short, bright green leaves. You might also look for daikon, an oriental version that looks like a cross between a white carrot and a turnip. Regular radishes can be found in most grocery stores, while daikon is primarily sold in Oriental specialty markets. To store, break the leaves off, put the roots in a plastic bag, and keep refrigerated no more than a week. When you’re serving them, you can soak radish in ice water for an hour or two for extra crispness; or you can braise thin-sliced daikon in a bit of sesame oil and serve hot for an Oriental treat.

Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. Daikon is even better, a source of vitamin C, potassium, magnesium, and folate as well as sulphur, iron, and iodine.

Radishes can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat. The vitamin C in radishes is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties. Potassium can help lower your risk of kidney stones and strokes, and radishes along a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis.

Fresh-picked radishes taste like summer. And sauteed baby radishes with wilted radish greens? Well, they just taste delicious. Here's the recipe Russ and I used to cook up the bunch of radishes included in our CSA share.

1 bunch of baby radishes with radish greens
1 Tablespoon butter
salt and pepper

1. Wash radishes in cold water. Cut off the greens and set 'em aside.
2. Slice the radishes thin, and saute them in melted butter.
3. Add the greens (still wet) and saute until wilted (less than 1 minute).
4. Add salt and pepper to taste.

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