Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our
blog and
website.
Mesclun: The greens mix this week includes a wide diversity of greens: baby spinach, claytonia, arugula, mizuna, upland cress, and baby brassica mix. The greens are pre-washed and ready to eat. Unopened, this bag will last for at least a week or 10 days. Opened, it will start to deteriorate after a few days.
Parsley: It's exciting to have parsley back! Not only is it a greenhouse delicacy, but it has lots of benefits: many claim that flat-leaf parsley has more flavor than curly but all parsley has huge nutritional benefits - high in vitamins A, C, and K, and in folic acid (great for pregnant women!). The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, meaning it can help neutralize particular types of carcinogens. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. It can be sprinkled an a host of different recipes, including salads, vegetables sautes, and grilled fish. It can be a rub for chicken lamb, and beef when combined with garlic, lemon zest, and salt. It's a key flavor ingredient in the Mediterranean dish tabouli (see recipe below). A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge. If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer.
Shoots: This nutritious mix is made up of sunflower and radish shoots. Shoots tossed into any slaw, salad, or sandwich are delicious! They'll keep in the bag for at least a week.
Upland Cress: This lovely spring green will be bunched in your veggie bag. It has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.
Use cress the same way you would watercress. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. Store in a plastic bag in your crisper drawer for 1-2 weeks.
Carrots: These large colorful carrots have a lot of kitchen functionality.
Our colorful carrots are a mix of varieties that we grow during the summer months, including cosmic purple, Yellowstone, sugarsnax, atomic red and lunar white (possible). If you are having trouble getting your kids to eat their carrots, perhaps you can use these names to generate some enthusiasm. These varieties are beautiful shredded in salads. I like to cut them crosswise on a slight angle, producing an eye-catching irregular oval. Carrots should be stored unwashed, loosely wrapped in the crisper drawer of your fridge. I recommend peeling before eating. You can find more carrot recipes on our
website. In addition to munching on raw carrot sticks, here are a few more ideas:
- Grate and add to stir fries and fried rice dishes
- Grate and add to muffins or carrot cake
- Grate on top of granola or muesli in the morning
- Grate onto salads
- Make carrot pickles
- Make a classic carrot-raisin salad
- Brown sugar-glazed carrots
- Bake peanut butter carrot cookies
- Add to banana bread
- Juice with apples and limes
- Roast with salt, pepper, rosemary, mash, and add to a homemade pasta sauce
Store carrots loosely wrapped in a plastic bag in your crisper drawer.
Frozen Sweet Peppers: Yummy frozen peppers this week! You'll receive either all red peppers or a colorful blend of peppers. These are sweet peppers we grew last summer then sliced and froze for you. I use them often in making Mexican-style dishes, using only a handful at a time or the whole package. I throw them into a frying pan frozen, but you can let them thaw out first. They're also nice when added to stir-fries - a great pop of color and flavor this time of year!
Featured Recipes
Easy Braised Creasy Greens
This beloved southern dish is packed with the nutrients inherent in your upland cress, including vitamin C! Serve with cornbread or corn muffins.
1-2 tablespoons olive oil, coconut oil or meat drippings (bacon, sausage, steak etc)
1 bunch fresh cress, about 4 cups, washed, de-spined and coarsely chopped. You can also sub kale, collards, mustard or turnip greens, or a mixture of winter greens.
1 clove garlic, chopped and/or 1 Tbs ginger, julienned
1/2 onion, diced
1/8 cup water or vegetable or chicken broth or stock
Sea salt and coarse grind pepper
Optional seasonings: add a shake of Sesame oil, apple cider vinegar, tamari, Braggs Liquid Aminos, Chinese 5 spice, or cayenne pepper
Optional toppings: toasted sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
Heat oil or drippings in a large skillet over medium-high heat and add greens and garlic/ginger and onion, stirring to coat with oil. Stir occasionally until greens are barely wilted and still have a green color, just a few minutes.
Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
Add seasonings and toppings as desired and serve.
Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
from Madison Area Community Supported Agriculture Coalition
1 large or 2 medium rutabagas (about 1 pound)
1 large carrot
6 - 8 tablespoons Buttermilk Garlic Dressing (see below)
4 tablespoons chopped fresh parsley
Salt and pepper to taste
Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand- held grater.
Toss with remaining ingredients
Chill 1 hour or more.
Buttermilk Garlic Dressing
Ingredients
1 - 2 medium garlic cloves
4 tablespoons minced green onion
3 tablespoons white wine vinegar
1/2 cup buttermilk
1/3 cup sour cream
Large pinch sugar
1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper, to taste.
Makes almost 1 1/2 cups.
Coconut-Carrot Morning Glory Muffins
Muffins are a great thing to bake in a double batch with kids. These are great for a morning snack. Try throwing some in the freezer for rushed mornings. From Eating Well, February 2013.
1 cup whole-wheat or white whole-wheat flour
1/2 cup old fashioned rolled oats, plus 2 tbs for garnish
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp allspice
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted (could also subsitute canola oil)
2 cups shredded carrots
1/2 cup unsweetened shredded coconut, plus 2 tbs for garnish
1/2 cup raisins
Preheat oven to 350F. Coat a 12-cup muffin tin with cooking spray. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt and allspice in a medium bowl. In a separate bowl whisk eggs, applesauce, honey and vanilla. Whisk in coconut oil. Gently stir in the flour mixture just until moistened. Fold in carrots, 1/2 cup coconut and raisins. Divide the batter among the muffin cups. Sprinkle with the remaining 2 tbs each oats and coconut. Bake the muffins until they spring back when lightly touched, about 30-35 minutes. Let stand in the pan for 10 minutes before turning out onto a wire rack.
Golden Gratin of Carrots, Rutabagas & Turnips with Sage
This recipe comes from a fellow CSA in Wisconsin in a region that I call the NEK of WI, Driftless Organics. I love perusing their recipe collection for inspiration. The next few recipes are from them.
Butter for the dish
Bechamel Sauce:
2 cups milk
3 Tbsp. onion, finely minced
2 sprigs of sage, finely chopped
1 clove garlic, minced
4 Tbsp. butter
3 Tbsp. flour
Salt & pepper to taste
Grated nutmeg
1 large rutabaga, peeled & cut into julienne strips
1 small onion, finely diced
1 Tbsp. butter
1 large or 2 small turnips, peeled & julienned
2 large carrots, julienned
Salt & pepper to taste
1 cup fresh bread crumbs
Preheat oven to 375 degrees & lightly butter a 2 quart gratin dish.
Make the béchamel: in a saucepan, slowly heat milk with the onion, sage, & garlic. When it reaches a boil, turn off the heat. In another saucepan, melt butter & stir in flour & cook for a minute.
Whisk in the contents of the hot milk pan.
Cook until thickened & either turn heat way down & stir continuously for about 10 minutes, or transfer to a double boiler & cook for about 20 minutes.
Season with salt, pepper, & nutmeg.
Meanwhile, boil julienned rutabaga in salted water for about 2 minutes & drain.
Cook the onion in butter in a small skillet until starting to brown & combine with the rest of the vegetables. Season with salt & pepper & transfer to gratin dish.
Pour béchamel over the top, cover with bread crumbs, & bake until bubbling & golden on top, about 45 minutes.
Orange Glazed Golden Beets & Carrots w/Bacon
Dani Lind, for Driftless Organics
3 Tbsp. olive or sunflower oil
3 medium gold beets, cut into 8 wedges each
4 medium carrots, cut into similar sized pieces
1 large shallot, minced
3 slices bacon, cut into ¼” strips crosswise
Salt & pepper to taste
¼ c. golden raisins, coarsely chopped
¼ c. orange juice
Heat oil in a large skillet (well-seasoned cast iron or nonstick) over medium heat & stir in beets, carrots, shallots, bacon, salt & pepper.
Mostly cover with a lid (leave it open an inch or so) & cook for 7-8 minutes, stirring once or twice, until vegetables start to brown.
Uncover & add raisins & orange juice. Turn the heat down a bit & cook uncovered, stirring every couple minutes, for another 12-14 minutes, until liquid has turned to a glaze & vegetables are nicely caramelized. Serve immediately.
Grated Beet and Carrot Salad
Another one from Driftless Organics
1 large raw beet, coarsely grated
1 large carrot, coarsely grated
1 inch piece of fresh ginger root, finely grated
2 Tbsp. oil (canola, vegetable, sunflower, peanut, etc.)
3 Tbsp. cider vinegar
1 clove garlic, minced salt & pepper to taste
¼ c. minced red onion
2 Tbsp. cilantro, finely chopped (optional)
Pile of mesclun
Place beets & carrots in separate bowls.
Combine ginger, oil, vinegar, & garlic.
Toss beets with half of the dressing & add salt & pepper.
Mix together the red onion, carrots, cilantro (if using), & the remaining dressing with salt & pepper.
Arrange the mesclun on a platter, Mound the carrots & beets artfully on top of them & serve.
Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulgur, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulgur is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgur needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Shoot Salad
This recipe came from our former wash-house manager, Annie. This was her stand-by recipe for a bowl of greens in her kitchen.
2 eggs
Shoots salad mix
Olive oil
Mustard
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon
Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.
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