Storage Tips and Recipes
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.
This week's share is full of kitchen staples! Onions, carrots, and potatoes for purple & yellow bags, greens and carrots for the salad eaters.
Spinach: Fresh large leafed spinach! Excellent for cooking or eating fresh.
Carrots: These multi-colored carrots can add a burst of color to your salads or roasted veggies. They can even be the centerpiece of your salad if you shave them into long skinny ribbons using a vegetable peeler, then toss them in dressing.
Recipes
Za'atar Roasted Carrots
I made these carrots again this weekend - I love them. It's a delightful dish to utilize za'atar, a Middle Eastern spice that is typically a blend of thyme, sumac, and sesame seeds. Simple, but tastes very complex! The tahini adds a delicious hint of nuttiness. From The Sprouted Kitchen Bowl + Spoon cookbook.
1.5 lbs carrots, cleaned
1 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed orange juice, and zest (note: I used lemon juice)
2 tsp za'atar (or sub in other spices, such as thyme)
2-3 Tbsp tahini
Juice of 1/2 lemon
1/3 c. crumbled feta (optional)
1 Tbsp toasted sesame seeds
1/4 c. chopped parsley
Pre-heat oven to 400F.
Trim the carrots. Cut them in half lengthwise and if they're large, crosswise on a diagonal as well. Mix together the olive oil, citrus, za'atar, and some sea salt. Toss the carrots in the spice mixture and spread onto a rimmed baking sheet. Bake for 22 - 25 mins until the edges begin to brown. Mix together the tahini and lemon juice. Drizzle the carrots with the tahini mixture and sprinkle with the feta, sesame seeds, parsley, and a pinch of freshly ground pepper.
Root Veggie Gratin with Horseradish Crust
Recipe comes from the Driftless Organics CSA, a great resource for recipe ideas.
2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp. sunflower oil
3 Tbsp. butter
⅓ cup apple cider or wine
1 Tbsp. minced garlic
⅛ tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish
Heat oven to 375 degrees.
Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine. Season to taste with salt & pepper, & toss well.
Cover dish tightly with aluminum foil & bake 20 minutes. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min.
Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.
Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.
Mix horseradish, cheddar, & bread crumbs with your fingers. Scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20- 30 minutes.
Shoots and Chard Squares
3 eggs, beaten
4 tablespoons butter softened
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2 pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5 ounces salad greens, roughly chopped
In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder. Stir in cheese, onion, chard and shoots. Spoon mixture into a 9″ x 13″ greased pan and level off. Bake at 350 degrees for 35 minutes. Remove from oven and cool 45 minutes. Cut into large squares for luncheon dish or bite size squares for appetizers. Good hot or cold. Recipe serves 6.
Boxty (Irish Potato Griddle Cakes)
1/2 pound raw potato
1/2 pound cooked mashed potato
1/2 pound flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.
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