February 17, 2008
Greens can dominate our winter CSA shares. We also get beets, turnips and radishes with their greens attached. If this sea of green is leaving you feeling overwhelmed already, don’t despair!! Cooking greens are used in all types of cuisine and you should have no trouble incorporating them into almost any dish, once you get… Read more »
February 11, 2008
Here is my favorite way to easily and deliciously enhance steamed greens. Ingredients ½ onion, chopped 1 clove garlic 1 tablespoon oil or butter 1 cup vegetable stock 1 potato, cubed 1 teaspoon dill weed ½ teaspoon salt, to taste black pepper 1 tablespoon chopped parsley Directions Sauté onion and garlic in oil. Add stock,… Read more »
The fresh herbs we receive from the farm lend themselves to making delicious fresh salad dressing to go with all the butter lettuce, red romaine, and other greens in our shares. It is especially tasty to combine them with the citrus fruit of the season. Remember when you make your own, even if you need… Read more »
Ingredients Salad: 1 CSA bag spinach 1 CSA bag arugula ½ cup crumbled walnuts ½ thinly sliced onion 4 strips of fried and crumbled bacon. Dressing: 1 teaspoon Dijon mustard 2 tablespoons balsamic vinegar, red wine vinegar or cider vinegar 5 tablespoons olive oil, Directions Toss together salad ingredients. Mix dressing ingredients and salt and… Read more »
Ingredients 1 cup cooked beans with some (1/2 cup) of their broth 1 sprig fresh (or 1 tsp dry) epazote (optional) 3 eggs (or five egg whites) ¼ onion 2 handfuls washed CSA greens — I combined rocket and rapini 1 tsp olive oil 1 small chopped fresh tomato 1 tsp chopped fresh cilantro Directions… Read more »
Ingredients 1 cup diced radishes 1 cup diced carrots 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh mint (optional) Lemon juice Olive Oil Salt and Pepper Directions Cut the vegetables into an even ¼ inch dice. Combinewith the finely chopped herbs and dress lightly with lemonjuice and olive oil, adding salt and… Read more »
January 28, 2008
This makes an excellent side dish served with rice. Since daikon stimulates the digestion, this kimchi would also be good served with deep fried foods or fatty cuts of meat. It will keep well in the refrigerator after the initial preparation. Ingredients 1 bunch daikon, greens separated, cleaned and roughly chopped, roots scrubbed clean and… Read more »
At the farm visit this past Saturday, farmers Kelsey and Tania treated us to this tasty, and super easy, kale dish. They used Tuscan Kale, but you can use any hearty green that you have available. The greens are cooked quickly, until just barely wilted. Ingredients 1 bunch kale, cleaned, tough stems removed and chopped… Read more »
Another recipe inspired by a farm visit, peppery arugula and sweet/sour grapefruit go perfect together in this simple recipe. The hardest part of this recipe is segmenting the grapefruit. To do this, just peel the grapefruit with a knife, cutting away the peel as well as the pith. Remove the individual segments by cutting between… Read more »
The creaminess of this dish is provided by hummus rather than dairy. Use a packaged, prepared hummus for a really simple recipe. Or you can make your own at home by pureeing any cooked white bean with garlic, oil, lemon juice, tahini and salt. Ingredients 1 bunch rapini, cleaned and chopped 1 tablespoon olive oil… Read more »