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: Sun - finally! It makes our greens so happy! The greens mix this week includes a wide diversity of greens: 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.
Rosemary: This herb is aromatic and pungent. It goes well with fish, meat, potatoes, and olive oil. To store your rosemary, Loosely wrap the rosemary sprig in a slightly damp paper towel, and then again in plastic wrap or a plastic storage bag. Avoid wrapping the rosemary too tightly, because trapped moisture encourages mold growth. You can also wrap the rosemary in a damp cloth towel and place it in a reusable storage container.
Chard: is a delicious nutritious green, high in Vitamins A, K, and C. The beautifully colored stems are why it's called rainbow chard! Chard works great as a spinach substitute but needs to be cooked down a bit longer. It also works well in soups and stews, or sauteed as a side. You may need to cook the stems a little longer than the leaves. Store chard in perforated plastic and keep it in the coolest part of your fridge. It will remain fresh for 2 - 3 days. If you separate the stalks from the leaves, you may get a few more days out of it.
Shallots look like small brown onions and have a flavor that's milder and sweeter than an onion and less harsh than garlic. Like garlic, shallots are composed of multiple cloves—usually 2—under a thin, papery skin. A standard ingredient in French cooking, shallots are frequently added to vinaigrettes and added to a variety of soups, stews, and sauces. They're a specialty as they are more difficult to grow than yellow onions and are a higher-value crop for us.
Black Radishes are of ancient origin, and one of the oldest cultivated radishes. Ancient Egyptian texts write about workers building the Great Pyramids eating them! They are not common outside of Central and Eastern Europe and are often eaten as part of meals for Passover and Rosh Hashana. Nutrtionally, black radishes are excellent for vitamin C and also provide potassium, iron, magnesium, and vitamins A, E, and B. Some say they help fight off infection and promote healthy digestive function.
Black radishes are firmer, drier, and stronger than other radishes - this is a very different radish from your red/pink globes! You can eat these raw or cooked but they are bitter when eaten raw. Try shredding them to add to a salad, slaw, or relish (peeled or unpeeled), or peel and slice thin, then salt and drain and mix with sour cream as a spread for chewy rye bread. Cooked black radishes taste like turnips but with less reliable cooking time. You can add them to soups, stews, braises, or stir-fries, or chop finely and add to ground raw meat. Wrap unwashed, topped radishes in newspaper or perforated plastic and refrigerate. Don't let them get moist or they will mold. Their taste mellows as they store and are fine for grating and shredding even after months of storage. I recommend scrubbing them before eating, especially if you keep the peel on.
Peeled Garlic: This year, as we ramped up garlic production, we started finding clever ways of using all that garlic. We invested in a garlic peeling machine and voila! Peeled garlic! For our farm, this is a great use of garlic, ensuring we have a high quality of cloves from potentially unusuable heads of garlic. For our CSA members, this is a timesaving device in the kitchen! When you're ready for your garlic, just chop it up, no peeling necessary! We recommend keeping it in the refrigerator to preserve it.
Potatoes: Some Everyday Standard members will receive the Modoc variety of potato: Modoc potatoes have bright red skins and are white inside. They are a moderately waxy, all-purpose potato. One of our favorite ways to cook these is simply roasting until they are soft and creamy delicious. Chop and toss in sunflower oil, salt, pepper and other herbs of your choice. Set oven to 475F and roast for 30-40 minutes.
Everyday Large and Fancy members and some Everyday Standard members will receive Nicola gold potatoes. Nicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. Store in a plastic bag in the fridge if you are not going to use right away.
Rutabaga: Also known as swede, rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip. Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name). Roast it, mash it with butter, season with salt and pepper, you can't go wrong.wn as swede, rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip. Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name). Roast it, mash it with butter, season with salt and pepper, you can't go wrong. A simple way to enjoy rutabaga is to peel and chop rutabagas and potatoes, boil with salt about 25 minutes, then drain and mash, adding butter. If it's too thick for your taste, add some of your reserved cooking liquid or warm milk or cream. Season with nutmeg and s&p. Add chopped parsley for a nice garnish!
Frozen Corn: To reheat your corn, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter. If you have kids they will be especially pleased! This corn is also great in soups, chowders, and casseroles etc. Over the weekend, I cooked some Morningstar Farm dried beans, then mashed them up and threw in some frozen corn, which I used for the base for tacos. I also mixed in a little mashed sweet potato, then topped my All Souls tortillas with some of our Pete's Greens tomatillo salsa for a delicious and healthy meal. Cheese optional, Butterfly Bakery hot sauce necessary!
Featured Recipes
Spicy Cabbage Salad with Turkey and Peanuts
This recipe came in from our CSA member Gale Batsimm - said it was a big hit at a local meet up! It sounds like a delicious and refreshing way to use your cabbage this week!
½ medium head of green or savoy cabbage, cut into 1-inch pieces
½ teaspoon kosher salt, plus more
4 oil-packed anchovy fillets, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon light soy sauce
4 teaspoons white miso
¼ teaspoon sugar
1 tablespoon vegetable oil
4 celery stalks, thinly sliced on a diagonal, plus ½ cup celery leaves
2 scallions, green parts only, thinly sliced on a diagonal
1 serrano chile, thinly sliced
1 cup cilantro leaves with tender stems
1 cup shredded cooked turkey meat
⅓ cup coarsely chopped salted, roasted skin-on peanuts
2 teaspoons black sesame seeds
Toss cabbage and ½ tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
Serve salad topped with peanuts and sesame seeds.
Sauteed Swiss Chard
1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
Salt and freshly ground black pepper
Fill a medium saucepan with water and bring to a boil over medium-high heat. Fill a large bowl with ice water. Add the chard stems to the boiling water and blanch for 2 to 3 minutes. Using a slotted spoon, transfer the stems to the ice bath and let cool completely. Drain the stems and set aside.
Melt the butter in a medium skillet. Add the chard leaves, stirring to coat. Cover and cook until wilted, stirring occasionally. Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.
Sauteed Chard with Onions
Here's another basic chard recipe.
1 bunch Swiss chard
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, halved lengthwise and thinly sliced
Handful of Garlic Chives, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Caramelized Shallots
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
Roasted Turnips with Parmesan
Simple roasted roots. You can't go wrong.
2 pounds turnips (about 4 medium or all of your turnips this week), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Turnip Hash with Spinach
Perfect with eggs and coffee in the morning. And adding bacon is a good idea too (when is it not?)
1/2 pound plum tomatoes
1/2 pound medium turnips, peeled and cut into 1/2-inch dice
1/2 pound potatoes, cut into 1/2-inch dice
1 handful spinach
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 garlic cloves, smashed
3/4 teaspoon coarse salt
1/4 teaspoon crushed red-pepper flakes
1 teaspoon coarsely chopped fresh thyme
Bring a large pot of water to a boil. Prepare an ice bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add tomatoes to the pot. Boil until skins are loosened, about 30 seconds; remove tomatoes with a slotted spoon (keeping water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed tomatoes, then coarsely chop flesh.
Add turnips to pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat process with potatoes. Add spinach to pot, and boil until bright green and crisp-tender, about 1 minute. Drain in colander; set aside.
Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.
Add reserved tomatoes and spinach to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.
Mushroom & Wilted Greens Toast with a Poached Egg
Try this for breakfast, lunch, or dinner, using your favorite greens.
2 slices whole wheat or multi-grain bread
2 tbsp. olive oil
1 large clove garlic, minced
2 cups sliced mushrooms - you can use any variety you prefer
4 cups chopped greens, tough stems removed - you can use mustard greens, kale or chard here
1/2 teaspoon grainy Dijon mustard
2 large eggs
1 tsp. white vinegar
salt and pepper, to taste
In a medium sized skillet, heat the oil over medium heat until faintly shimmering. Add in the minced garlic and saute until soft but not brown - 1 to 2 minutes. Add in the mushrooms, stir to combine and cook until they begin to release water. Throw in the chopped greens and stir again to get everyone mixed up. Stir in the bit of mustard and allow the greens to cook until tender but not mushy - 2 to 3 more minutes.
Start toasting your bread. Meanwhile, fill a medium sized soup/stock pot with water and bring to a boil. Add in the vinegar. With the end of a spatula or spoon, stir the water vigorously in a clockwise motion to create a swirl. Drop the cracked egg into the water and form slightly with your utensil. Cook for 2-3 minutes or until the white is solid around the yolk but not to soft-boiled egg stage. Using a slotted spoon or small screened scoop, remove the eggs from the water.
To serve, divide the greens mixture into two and top the toasted bread with it. Place a poached egg on top of the mixture. Season with a bit of fresh ground pepper and serve immediately - the joy of this is the runny egg so be speedy in serving & eating it.
Deborah Madison’s Roasted Rutabaga Batons With Caraway and Smoked Paprika
2 lbs. rutabagas
2 to 3 tbs. sunflower-seed oil
1 tsp. sea salt
1 heaping tsp. caraway seeds
1 tsp. smoked paprika
Ketchup, for serving (optional)
Preheat oven to 400. Using a sharp knife or a vegetable peeler, peel the rutabagas going right down to where you see the color change in the flesh, about 1/8 inch. Halve them lengthwise, then cut each half crosswise into 1/2-inch-thick slices. Cut the slices into batons about 1/2 inch wide. Don’t worry about the oddly shaped ones; they will taste the same. Toss the rutabagas with oil to coat fairly generously, then toss with salt and the caraway seeds. Spread the batons in a single layer on a sheet pan. Roast the batons until they have colored a bit, look crisp in places, and are tender when you take a sample bite, about 35 minutes. Twice during roasting, move the batons around the pan to ensure they cook evenly. When the batons are ready, toss them with the paprika, then taste and add more if desired. Serve hot, with or without ketchup. Serves 4. Adapted from Vegetable Literacy, by Deborah Madison
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