The past two weeks that gardeners have enjoyed a more relaxing time in the garden. With less harvesting to do we are able to relax more and enjoy each other's company in some of the beautiful autumn weather we have been having!
Earlier this month the community garden members feasted in a potluck of corn salad, tomato, basil and mozzarella pie, fried eggplant, dilly beans, wild rice salad, a secret rice pie family recipe and other yummy eats!
Some of our gardeners have graciously offered their recipes to share with our blog readers, check them out!
Wild Rice SaladHere is my recipe. I used wild rice from Red Lake Farms, Indian Grown and Harvested and their directions for the rice was as follows:
1 cup of wild rice
4 cups of water
1/2 tsp of salt
(Makes 4 cups enough for 5-6 people)
Rise rice thoroughly with water. Place rice and 4 cups of water into 3 quart saucepan, bring to boil, reduce heat to low, cover loosely and cook 40-60 minutes or until the rice has absorbed most of the water and has puffed. Fluff rice with a fork, cover tightly and let stand for 5 minutes. Drain off any excess water. (Most chefs prefer to add the salt either during the cook time or after the rice is finished to taste). (For a softer texture wild rice add 1/4 to 1/2 cup more water when cooking). Add additional flavor by serving with butter, margarine, salt and spices.
When the rice was done, I then just added
4 green onion
3-4 mushrooms
3/4 cup of crushed almonds
That's it pretty simple!
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Torta di RisoAnn Shields
Translated, it means “rice cake.” This recipe is from my maternal grandmother Luigia Terrile, who made this over a century ago in her small town outside of Genoa Italy. Buon appetito!
Crust
1+ cup flour, plus extra while you roll out the dough
1 Tbsp olive oil
Tepid water
Add warm water a spoon at a time until it makes a workable dough. Knead into a soft smooth ball. Set under a bowl while preparing the filling and topping. When ready to roll, divide into two even pieces for top and bottom crust. Roll thin (I use an Italian long handled rolling pin). Spread dough on the bottom and sides of a 8” X 11.5” pan that has been greased with olive oil.
(I made a double recipe for the Celeste’s Dream Potluck, and used a 10” X 15” glass baking pan)
Rice Filling
2 + cups cooked rice (leftover or cook fresh - 1 cup uncooked = 2 cups cooked rice)
1 egg
¾ cup milk
1 Tbsp melted butter
¼ cup cottage cheese
¼ cup grated parmesan or romano cheese
¼ tsp salt
Topping
2 eggs, lightly beaten
¼ cup milk
¼ cup oil
½ cup grated parmesan or romano cheese
3-4 green onions, minced (I also add leeks and/or mushrooms sometimes)
½ teaspoon salt, fresh ground pepper
Method
Roll out bottom crust and place it in the oiled pan, making sure it covers the bottom and sides like a pie crust. Roll out top crust to have it ready. Fill crust with the rice mixture, followed by topping mixture, spreading evenly. Then add top crust and hand crimp to seal the two crusts together. Pierce crust with a fork to allow steam to escape. Bake at 375˚ for 30-40 minutes until eggs are set and the crust is light brown. Cool before serving, at room temperature is best.
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SPICEY STIR FRYSpices:
Olive oil: about 2 Tbls.
Garlic: 3 large cloves finely chopped
Ginger: about 2/3 to ¾ of an inch, finely chopped
Onion: 1 medium, sliced
Pepper flakes or hot pepper paste, to taste but for two, I use about a teaspoon.
Peanut butter or fresh peanuts
Vegetables:
About 2 cups of vegetables: Cabbage, carrots, beans, peas, zucchini, mini corn, mushrooms, or similar.
I large bell pepper, red, green, or yellow.
Protein:
Chicken, beef, shrimp, scallops, tofu, seitan, mock duck.
Heat your wok or fry pan. Add oil, garlic, ginger, onions, and hot pepper. If you are using meat, cut into bite sized chunks and fry until done. Cook for two minutes or so.
Remove the meat and set aside. If using tofu or the like leave it in there while you cook the rest.
Add the peppers and vegetables (except if you are using pea pods or something delicate.) Cook for about two minutes, add seafood, peapods or other delicate vegetable, and peanut butter. Cook for another two to three minutes.
The more people that you are feeding, the slower that you have to add the vegetables. Start with those that cook most slowly and once they are hot add more.
Serve over noodles or rice.
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Fried Eggplant1 large eggplant
flour
1 egg
Panko (Japanese bread crumbs. You could use cracker crumbs or any dried bread crumbs, but I like the Panko because it is crispy.)
Slice eggplant (with skin on) into ¼ inch slices. Place each slice in flour, then egg, then bread crumbs. Fry in oil until brown, both side.. (I mix olive oil and canola.) You can put them in a baking dish in a warm oven to keep them warm.
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Canned Dilly BeansFrom the “Homemade Pickles & Relishes” booklet in the Wisconsin Safe Food Preservation Series by Barbara H. Ingham.
Yield: 7-8 pints
Ingredients: 4 quarts whole green or wax beans (about 4 lbs.)
8 fresh dill heads, or 1 ½ tsp. dill seed or dill weed per jar
8 garlic cloves (optional)
¼ tsp. cayenne pepper or 1 small dried hot pepper per jar (optional)
Pickling Solution:
4 cups white vinegar (5% acetic acid)
4 cups water
¼ cup canning/pickling salt
• Wash and sterilize pint canning jars. Keep hot until filled.
• Wash beans thoroughly and drain. Cut into lengths to fit pint jars.
• In each hot pint jar, place dill, garlic and pepper, if desired. Pack beans upright, leaving ½ inch headspace.
• Prepare pickling solution of vinegar, water and salt in a saucepan, and bring to a boil. Pour boiling hot pickling solution over beans, leaving ½ inch headspace. Remove bubbles with a rubber spatula. Wipe jar rims with a clean, damp cloth.
• Cap jars with pretreated lids. Adjust lids.
• Process pints in a boiling water canner for 5 minutes.
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Tomato, Basil and Mozzarella PieMake/Bake pie shell
Layer mozzarella cheese, tomatoes, basil, mozzarella cheese, tomatoes…
Sprinkle with cracked pepper
Bake to melt cheese
Easy!
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This past week more connections between the earth and our bellies were made with a night of delicious pesto making! The night began with the gardeners doing some light harvesting of tomatoes, kale, peppers and eggplant and some heavy gathering of both Genovese and Thai basil. The basil was then de-stemmed over wonderful conversation, and placed into a food processor with garlic, olive oil and pine nuts and divided amount the gardeners to take home to share!
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Pesto3 cups fresh bail
3 cloves of garlic
1/3 cup olive oil
1/3 cup parmesan (optional)
1/3 pine nuts (optional)
Mince garlic in food processor
Add basil and pine nuts
Drizzle olive oil as machine in running until you have a smooth paste
Stir in parmesan
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Eating in community with earth and others, what a wonderful way to enjoy this autumn season!
New members Karen and Bill work hard to spread our rich compost, enriching the soil and preparing the raised beds. 
