Recipe and News Blog
Greetings CSA Members -- I'm sad to say this is the last week for a recipe! I have really enjoyed experimenting with different veggies, trying to incorporate as many things in the box as I can in a delicious and innovative ways. I hope you have tryed a few of the recipes, and that you use this blog archive as a resource in your cooking, maybe even with your winter share (if you are lucky enough to have landed one). Until next season! Enjoy the holidays and have a cozy winter.
Sauteed cabbage with turnips, kohlrabi, and garlic
- ½ Cone Cabbage, thinly sliced
- ½ Napa Cabbage, thinly sliced
- 4 pce garlic, minced
- 1 bunch scallions, sliced
- 2 bulbs kohlrabi, peeled and sliced into ½ inch thick matchsticks
- 1 small bunch white turnips, cut same as kohlrabi
- ½ lb pasta
- Salt and pepper
- 3 tbsp butter
Wash, peel, and slice all of the vegetables that need it. Boil water for your pasta and cook at the same time as you are sautéing the vegetables (If you are using linguini, cut in half before you put in the pot). In a sauté pan over medium heat, add half the butter and garlic. Let sizzle for a minute and then add the kohlrabi and turnips. Sauté for 5 minutes or until the vegetables are soft but not completely mushy. Then add the cabbage, scallions and sauté for another 5 minutes. Finish it off with lots of pepper and a little salt. Drain the past and add the remaining butter. Mix with thecabbage dish and serve!
Hello CSA members - we are nearing the end here! It is sad, yet some of you can look forward to the heaping portions in the winter CSA this season--and believe me, they are certainly a welcomed bounty in those dreary winter months. Before we get ahead of ourselves though, let's enjoy the rest of the fall harvest with some sweet potato pancakes and a fingerling potato & arugula omlette! Bon apetit!
Sweet Potato & Carrot Latkes
- 2 lb sweet potatoes, peeled and coarsely grated
- 6 scallions, finely chopped
- 1 bunch cilantro, finely chopped
- 2-3 carrots, finely grated
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 1 inch finely diced ginger
- a pinch of cinamon (to taste)
Begin by peeling the sweet potato(s) and cutting them up into managable pieces. I used a food processor with the grating attachment to quickly grate the potatoes and carrots. If you don't have one, you can just use a cheese grater. Combine the grated veggies and add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinamon. Mix together until you get a sticky but not glue-ey consistency. You may have to adjust the flour/egg quantities based on this and how big your eggs are.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with homemade apple sauce!
Hello Faithful CSA members! This week your boxes are very full of the fall bounty. I thought it was neccesary to really get cookin and show you all some new ideas of what to do with your veggies this week. Just as last week, though, there are plenty of stir-fry-able and roast-able vegetables if you lose steam and just want to make something quick, easy, and delicious. It never gets old!
Red Cabbage Slaw with Asian Vinaigrette
- 3 Red hakurei turnips
- 1-2 Kohlrabi
- 4-5 large french radishes
- 1 head red cabbage
- 2-3 Beets
- 1 apple
- 3 tablespoons asian vinaigrette
- salt and pepper to taste
- bunch of chopped herbs (parsley or cilantro would go well)
Instructions: Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!
- Stir fry with nyu-choy, baby bok choy,garlic and red cabbage
- Potato gnocchi (similar to the sweet potato/carrot gnocchi but with regular potatoes, see below)
Sweet Potato-Carrot Gnocchi
This savory pasta-like dish is an amazing boost during these colder days. The sweetness of the potatoes and carrots alongside a light and fluffy texture from the ricotta make for a perfect combination if you ask me. Since the partial share only has sweet potatoes this week, the full share can also make this dish with just regular potatoes and vice versa.
- 2-3 med sweet potatoes
- 3-4 carrots
- 10 oz Ricotta, drained in a sieve for 2 hrs
- ½ tsp Nutmeg
- 2 tbsp brown sugar
- 1 cup parmaseasn cheese
- 2 1/2 cup flour (depends on how sticky dough is)
- 2 tsp salt
Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape the sweet potato flesh into medium bowl and mash. Peel and cut carrots in half. Boil them in salted water for about 10-15 minutes or until soft and tender when pricked with a fork. Mash and add to sweet potato mixture. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely and serve with brown butter or pesto (i used a broccoli pesto).
Roasted carrots and sweet potatoes: Cut the carrots in half or quarters lengthwise and douse with oil. With the sweet potatoes, you can either peel and slice them in the round and add oil or roast them whole. If you roast them whole, leave the skins on and just prick them with a fork all over, coat with oil and roast alongside the carrots. Enjoy!
Greetings CSA members! It has been a few weeks, but I am back and ready to share some techniques for roasting and stir-fry that might be helpful to some, and redundant to others. Either way, you are starting to get a lot more root crops as well as hardier vegetables and sautéing greens – and I think knowing how to cook any combination of them in the oven, a wok, or a pan -- is valuable knowledge.
This week the full share received carrots, cauliflower, sweet potatoes, and butternut squash while the partial share received beets, cauliflower, butternut squash, and kohlrabi. These vegetables are all perfect (just the way they are) but really sweeten up when you roast them. Roasting creates a pleasant, slightly sweet flavor in many vegetables. This simple cooking method helps preserve nutrients and can enhance the flavors as well.
- Cut your vegetables all about the same size so that they cook evenly and you don’t have to take some out before others.
- Make sure you use enough oil to coat the veggies and a bit extra so that they don’t stick to the pan as they absorb it.
- Add sea salt and pepper before roasting for more flavor
- Arrange the vegetables in a single layer in the roasting dish (glass pyrex or regular cooking sheet/pan) so that they become crispy around the edges and not mushy
- Feel free to throw a few unpeeled garlic cloves in there if you are a garlic lover like me – they sweeten up and make a subtler choice than raw/sautéed garlic
- Roast at a high enough temperature – 425 degrees is usually sufficient
- Make sure to stir the veggies a few times as they are cooking so they don’t stick.
- When roasting beets, simply make a tin foil pouch for them and place it on a pan in the oven (same temp – 425) for 40 minutes to an hour. Beets tend to stain all other vegetables they roast with and since they are more dense they need the contained moisture of the pouch to help cook them and stay moist without drying out.
- After you roast the vegetables, you can also puree them and create a soup like butternut squash soup, sweet potato ginger soup, or even a cold salad with the leftover roasted veggies and a simple vinaigrette.
In this weeks box, you can add most vegetables to a stir-fry, but the ones that I suggest would be carrots, kohlrabi, snap beans, u-choy, scallions and kale. Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam. To begin, heat vegetable oil over high heat (or olive oil over med-high heat). Slice giner into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic. If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions. Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes. Then add the rest of the onions and leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times. Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan. Salt and pepper to taste.
I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok this week. I hope it inspires you to try some new combinations!
Wow, week 20! Feels like we were just getting Asparagus in from the fields, no? Anyway, this week I am blogging from California as I am on a little vacation - I am, however, still thinking about food, farming, and recipes! I just ate at a restaurant that is owned by a man who runs a farm and uses the beef for the restaurant - needless to say the food was incredible and inspiring in many ways. I will try to recreate some of the dishes for you in future weeks. For now, we will focus on all the greens you are getting in the box this week due to weather cool down and subsequent lack of bolting! Since it is cooler out, you may prefer a warmer wilted salad which can be a nice alternative to a heavier dinner/lunch. Try this:
Wilted Greens with Warm Vinaigrette
- 1 bu. Arugula
- 1 bu. U-Choy
- 1 bu. Beets, Roasted and chopped
- 1 bu French Radishes
- 1/4 cup toasted walnuts (Tierra Farms available at farmstand)
- 2-3 oz crumbled goat cheese (Catapano at the farmstand)
- 1 bu. Green Romaine
- 1 bu. Mizuna
- 1 bu. Red Oak Lettuce
- 1 bu. Red Mustard
- 1 bu French Radishes
- 1 bu. Carrots, grated
- 3 oz. crumbled feta (Catapano at farmstand)
- 2 tablespoons toasted pepitas or sunflower seeds (available at farmstand)
- 1 small garlic clove
- 3 tablespoons cream Sherry
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon plus 1/8 teaspoon sugar
- 1/3 cup olive oil (not extra-virgin)
- 1 tablespoon chopped cilantro/parsley
Hello CSA members! We are rounding that corner of summer and fall and it has become quite apparent to me in the end of our tomato harvesting and the plowing of the watermelon fields (we do have some storage, however). You will notice your shares this week being more representative of this shift (broccoli, cauliflower, potatoes) and the recipes will use up a lot of your full share by way of roasting those veggies and getting that sweet and savory mix we all crave in the colder months. For the partial share, the veggies are similar to last weeks full share, so if you are in the mood for making soup, try the “Late summer vegetable stew” ! Enjoy!
Vegtetable Stuffed Roasted Peppers
- 2-3 bell peppers
- 4-5 medium sized potatoes, peeled and thinly diced
- 3 small asian eggplant, unpeeled and thinly diced
- 3 summer squash, thinly diced
- ½ leek
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 cup panko breadcrumbs
- 2 tablespoons mixed herbs, finely chopped
- ½ cup grated parmasean cheese
- ½ jalapeno pepper
- salt and pepper to taste
Preheat oven to 375. Cut the peppers in half from the top stem and clean out the inside of seeds, etc. Place them in a foiled baking dish with a thin coat of oil.
Chop the vegetables very small and try to make them all similar in size so that the stuffing blends well and cooks evenly. With the eggplant, add 1 tsp kosher salt and let sit in a strainer for 10 minutes. Rinse and pat dry with a towel before cooking. Over med-high head, add the remaining oil and heat for a minute. Add the garlic and leek and sauté for a minute or two before adding the potatoes. Wait a few minutes and then add the remaining vegetables, stirring frequently until the vegetables are soft but not mushy. Turn the heat off and add the herbs, breadcrumbs, ¼ cup parmesan cheese, and salt/pepper to taste. Stuff the peppers with the mixture and put in the oven for about 25-30 minutes. A few minutes before they are done, add some parmesan cheese to the top. Enjoy!
Roasted Broccoli & Cauliflower
- 2 heads broccoli
- 1 head cauliflower
- 3-4 cloves garlic, thinly sliced
- 2 tablespoons lemon juice
- ¼ cup pamasean cheese
- salt and pepper to taste
- 2 tablespoons olive oil
Preheat the oven to 400 degrees. Cut the broccoli and cauliflower florets into similar bite sizes. If you like, chop the stems of the broccoli too. In a large roasting pan (foiled and oiled), add the vegetables, garlic, lemon juice, and oil. Toss and add salt and pepper. Roast for about 20-25 minutes and then add the parmesan cheese. Roast for another 4-5 minutes and serve !
Hello CSA members and recipe followers! This week has been a bit chillier out and just like our bodies crave the warmth, our taste buds yearn for something savory, comforting, and warm--like soup! Fortunately, the full share members will find a whole slew of soup friendly vegetables in their share this week. I like to take the approach of using everything you have when making a vegetable soup. It is always nice to try something new in soup and it is always the unexpected combos that turn out the best. Don’t be afraid of those huge stems on your broccoli either (yay broccoli is ready!), if you peel them and cut them up, they are sometimes better than the florets in soup!
For the partial share members, we still have a taste of summer in your boxes with summer squash and cherry tomatoes. So let’s make a “spaghetti squash” to get us geared up for the fall squash coming any week now. Bon apetit!
- 5 or 6 summer squash (any variety)
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- handful of basil
- ¼ cup olive oil
- salt, pepper, hot pepper flakes to taste
Julienne the zucchini/squash using a mandolin or sharp knife and place in a bowl with the basil leaves. In a small saucepan, heat the olive oil over medium low heat, then cook the garlic until sizzling. Add the tomatoes, salt, pepper, and pepper flakes and cook just until the tomatoes begin to soften--about 5 minutes. Pour the sauce over the zucchini and toss well. If you like your zucchini cooked more, blanche them before adding the oil.
Late summer vegetable stew
- 5 carrots, cut into chunks
- 2 lbs mixed potatoes, cubed
- 2 small heads/1 large head broccoli (and stem)
- ½ lb snap beans
- ½ pint cherry tomatoes, halved
- 2 bell peppers, cut into large chunks
- 3 pc garlic, minced
- 1 bunch scallions
- 1 bunch parsley
- handful mixed herbs
- 5 cups vegetable stock (depending on how liquidy you want it)
- 3 tbsp butter
- 2 cups cooked grain (Israeli couscous, bulger, barley, quinoa)
- ¼ cup tomato paste
Cut up the vegetables into chuck sizes for the most part. In a large soup pot or dutch oven over med-high heat, melt the butter and add the garlic. Once the garlic becomes fragrant, add the potatoes and stir for a few minutes, then add a half cup of the broth. After the potatoes have cooked about 5-10 minutes on their own, add the carrots, scallions, beans, peppers, and broccoli. Also add enough broth to cover the vegetables along with the tomato paste and let simmer for another 10 minutes. Now add the herbs, parsley, tomatoes, and turn the heat to medium and let simmer for another 10 minutes, or until the potatoes are soft enough to eat. Turn the heat off and let sit for at least an hour. Have some for dinner and then freeze the rest!
- 12 long asian eggplants (on the small side), halved lengthwise
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- 1 bunch parsley (3/4 cup packed) coarsely chopped
- 5 cloves roasted garlic
- 1 fresh clove garlic, minced (less if you prefer, 1 clove is strong!)
Preheat oven to 375°F. Generously oil rimmed baking sheet and place eggplant halves, cut side down, on sheet. Roast for about 45 minutes or until eggplant is soft and set aside to cool for 10-20 minutes. Using a spoon, scoop out the pulp from the eggplant into a food processor/blender. Add 1/4 cup oil, tahini, lemon juice, parsley and garlic; process until almost smooth.
- 8 lb watermelon (half a seedless or a quarter of the long seeded) seeded and cubed
- 31/2 cup lime juice
- 1 ½ inch ginger root, grated
- ½ cup honey or agave nectar
- Fresh mint for garnish
Place all ingredients in a blender/foodprocessor or a juicer if you have one, and blend for about 2 minutes or until you cant see any chunks of watermelon or ginger. Serve with a sprig of mint and enjoy on a hot afternoon!
Hello CSA members – hope you all made it safely through hurricane Irene without too much inconvenience. We did alright here at the farm, although our tomatoes didn’t fare so well, and our head lettuce didn’t survive either. The important thing is that there was no real structural damage and our fall crops are still standing.
On a more positive note, Happy September! The best month of the year if you ask me! Both the partial and full share boxes this week have fingerling potatoes and cherry tomatoes, but the rest is a bit mixed. This week’s recipe is very versatile in terms of the extra veggies you can add, but the base of it is potatoes, butter, garlic, and parsley. You can find all these extras at the farm stand so make sure you stop in! My inspiration for this recipe comes from a dish called Pomme de Terre Sarladaises that a French woman who I worked with on a farm made one night for dinner. It means literally potatoes cooked in duck fat (with parsley and garlic) but instead of duck fat, I am using chicken broth! Feel free to let this recipe inspire you in whatever way you see fit in the kitchen this week. Hooray for those flavorful and bite sized fingerlings!
Stir-fried Fingerlings with Garlic & Parsley
- 2 lbs fingerling potatoes, slice on an angle ¼ inch thick
- 5 carrots, cut the same as potatoes
- 1 bunch parsley, coarsely chopped
- 5 cloves garlic, finely minced
- 4 scallions or 2 leeks, finely chopped
- 1/2 cup chicken broth
- 1 pint cherry tomatoes, halved
- freshly ground pepper
- kosher salt to taste
- 3 tablespoons butter
- a few sprigs of rosemary, finely chopped
To begin, finely dice the garlic cloves and set aside. Wash the potatoes and carrots before slicing, but don’t peel those potatoes! That is the beauty of fingerlings… Slice the tomatoes in half and chop up the scallions or leeks and parsley.
In a medium sized cast iron skillet (or sauté pan) heat the butter over med-high heat for a minute and add 4 cloves of the garlic (and leeks if you have them). Once the garlic becomes fragrant, add the potatoes and begin stirring. Add some parsley and continue stirring over med-high heat for another minute or two. Then, add the chicken broth and cover for 2 minutes. Remove cover and let the liquid dissipate before adding the carrots, (scallions if you have them), and salt/pepper. Keep stirring over med heat for another 10-15 minutes or until the vegetables and potatoes are almost done but still a little firm. Then add the cherry tomatoes, remaining parsley, rosemary, 1 tablespoon butter, and the remaining clove of minced garlic. Stir for another minute or two until tomatoes soften and then remove from heat and serve. If you don’t have carrots, replace then with summer squash or string beans! Enjoy!
Can you believe the summer is almost gone? I have bittersweet feelings about this - it means that things slow down a bit and become more manageable, but at the same time, we are getting closer to a time when those tomatoes we love so dearly will be gone--leaving us with underripe orange ones (not a brandywaine either!) from the supermarket that are less than paletable. This week, I would like to make sure that we all use as MANY tomatoes as possible in a few different recipes, just to make sure we don't take them for granted before they are gone for the season. If you don't have enough beefsteak or cherry tomatoes in your box, you can always get them at the stand, I believe this week's CSA member special is 50% off tomatoes, and there are also our half off ripe and ugly tomatoes as well. Happy tomato sesason!
Roasted garlic and cherry tomato pesto with fettuccini
- 15 garlic cloves, peeled (about 1 head)
- 1/2 cup olive oil
- 1 ½ pounds cherry tomatoes
- Salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 1 cup packed basil leaves (extra for garnish)
- 1 pound fettuccine
- 1/4 cup pine nuts, toasted
- ¾ pound fresh mozzarella, cubed
- ½ cup greek pitted olives, cut in half
- 1 cup cherry tomatoes, cut in half
Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish and drizzle with olive oil to coat them, cover with foil, and bake 45 minutes, until golden brown and fork-tender. In another baking pan, toss tomatoes with enough oil to coat and lightly season with salt and pepper and roast at same temperature until tomatoes blister—about 25 minutes. In a blender or food processor, add the roasted tomatoes, roasted garlic, parmesan, ½ the pine nuts, and basil. Pulse until combined. Drizzle in ¼ cup olive oil while machine is still running. Set aside. Meanwhile, bring a large pot of salted water to a boil over medium heat. Add the linguine and cook for 10 minutes. Strain and mix with enough pesto to coat (or however much you like). Toss with halved cherry tomatoes, olives, mozzarella cheese, basil, and pine nuts. Serve as a main dish!
Heirloom tomato bruscetta
- 5-6 heirloom tomatoes, different colors
- 1 bunch basil, finely chopped
- 2 bell peppers, finely chopped
- ½ cup olives, cut in half
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- ½ sweet white/purple onion, diced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 oz goat cheese
- sliced baguette
- ½ clove garlic (for rubbing on toast)
Cut the tomatoes into small chunks, using the fleshy parts/skin and discarding the seedy insides. Add to a large bowl with the kosher salt. Chop the rest of your ingredients and add it all to the to the bowl and mix together. Season with salt and pepper and set aside.
Cut the baguette into thin ½ inch slices. Toast until lightly browned and rub with a garlic clove to give the bread a little flavor. Then spread a thin layer of goat cheese on each slice. Top with tomato mixture and serve as an appetizer or a side!