From the 1/14/11 co-op newsletter, courtesy of Mary Duman:


  • 3 Large beets
  • 4 Cloves garlic
  • Zest and juice of one lemon
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh thyme (I have used dried)
  • 1/4 Cup feta cheese


  • Preheat oven to 400 degrees.
  • Peel beets, cut in half, and slice into 1/4″ slices.
  • Place in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.
  • Bake in oven for 40-45 minutes until beets are fork tender.
  • Remove from oven, place on serving platter and top with fresh thyme and feta.

From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:


  • 1/2 c. extra-virgin olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot, minced
  • 1/2 t. (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds


  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Combine fennel and apple in medium bowl; mix in 3 T.  dressing.
  • Place arugula in large bowl.
  • Add fennel-apple mixture.
  • Toss, adding more dressing to taste.
  • Divide salad among 6 plates.
  • Garnish each with 1 mandarin orange slice and sprinkle with pomegranate  seeds.

From Rowena at Moonstruck Farms:



  • 1-1/2 cups graham cracker or shortbread crumbs
  • 1/4 cup brown sugar
  • 1/4 cup (1/2 stick) butter, melted

Cheesecake Filling:

  • 2 pounds (four 8-ounce packages) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups persimmon purée
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon cinnamon
  • Grated zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, at room temperature
  • Whipped cream, as garnish


  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake until the crust is golden, 10 to 12 minutes.
  • Remove the pan from the oven and let cool while you prepare the filling.
  • Reduce the oven temperature to 300 degrees F.
  • Place the cream cheese and sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until smooth. Add the persimmon purée and mix just until smooth. Then add the flour, cinnamon, lemon zest, salt, and vanilla, and combine on low speed. With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
  • Place the springform pan on a rimmed baking sheet.
  • Pour the filling into the pan and transfer it to the oven.
  • Bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 more hours. Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake.
  • After the 2-hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
  • Cover with plastic wrap and refrigerate until firm, at least 8 hours, before serving.
  • Serve with whipped cream garnish, if desired.

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

From the July 2 Co-op newsletter:


  • 2 pints fresh loquats, ripe
  • juice of 1 lemon
  • 1 cup apricots
  • 1 cup Fuji apple (½ apple), shredded
  • 2 tablespoons canola oil
  • ¼ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 shallot, finely chopped
  • ½ teaspoon fresh garlic
  • ½ teaspoon fresh ginger
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon paprika
  • ¼ teaspoon red chili powder
  • ¼ teaspoon salt
  • ½ cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon dark floral honey
  • 2-½ tablespoons brown sugar


Wash, peel and seeds the loquats. Place them in a bowl and coat them with 1 tablespoon of brown sugar and the juice of
half a lemon juice. Let sit 15 min. Remove the pits from the apricots. Coarsely chop them and set aside.

In a deep saucepan, heat the oil. Add the cumin and fennel seeds. Once the seeds start popping in the hot oil, add the shallots and cook for about 2 minutes until they’re translucent.

Add the loquats, apricots, shredded apples, ginger garlic paste, dry mustard, paprika and red chili powder. Cook over high heat for about 2 minutes until some fruits caramelize and add vinegar, molasses, honey and the rest of the brown sugar. Season with a little salt.

Bring to a boil then immediately reduce the heat to a gentle simmer. Cook for about 15-20 additional minutes. Stir occasionally.

Finish with lemon juice. Bring one last time to a rolling boil, then turn off the heat.

Serve with grilled chicken & basmati rice


1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil



Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:


2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives


• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

From the June 18, 2010 newsletter, by Kim:


1 pounds Sea Bass, Sole, or Flounder, cut on the bias into 1-inch dice
1 quart Water, boiled and chilled
1 Red Onion, cut in 1/2 lengthwise and sliced thin
2 tbs Ketchup
1 Bell Pepper & 2 Jalapeno Pepper, rib and seeds removed, diced
1 clove Garlic
3 Green Onions, sliced
Salt and pepper
2 cup fresh Lime Juice, Lemon, or Orange Juice (or a combination)
3 Roma Tomatoes, quartered and sliced
1/4 cup chopped Cilantro


• Put fish in a non-reactive bowl and cover with 1/2 the lemon juice. Marinate @ room temp 1 hour.
• Soak sliced onions in chilled water 15 min.
• Drain marinade. In another bowl mix remaining ingredients.
• Put fish with second mixture and refrigerate for 4 hours. Adjust taste.
• Serve with grilled corn.

This recipe is adapted from Farmer John’s Cookbook by John Peterson.

Serves 4 to 6

¼ cup coarsely chopped walnuts
1 pound green beans
Salt and pepper to taste
½ squeezed lemon
3 tablespoons olive oil
½ cup shaved parmesan cheese

Toast the walnuts in a dry, heavy skillet until they start to brown
and become fragrant. Be careful not to overtoast them.
Boil water in a large pot. Add beans and salt. Cook 3 to 5 minutes.
Drain beans in a colander and run cold water over them. Trim the
beans if necessary.
In a small bowl, whisk the lemon juice and olive oil until well
combined. Pour this mixture over the beans and toss until well
coated. Transfer the salad to a platter or to plates. Gently scatter
the parmesan shavings on top.

Saute just like any other greens in some garlic and olive oil, and sprinkle with lemon juice and red pepper flakes.

Or . . . add chicken broth for different texture and taste.

Treat and cook as any other greens cooking the stalk first if you want a softer texture and then adding leaves.

Great in salads too!! Just as nutritious as spinach and comes in a variety of colors too!

Moonstruck Farms

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