This is a place where CSA Members can post some of their favorite recipes, find exciting new ways to prepare the veggies they get in their share, and comment on the recipes with any fun variations they made. All you have to do is click the “Leave a Reply” button below, give your name, type in your recipe, and credit your source. Thanks for sharing!
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Recipe submitted by: Wayward Seed Farm
Kohlrabi Salad
1 head kohlrabi
1/2 apple, such as Gala
2 tbls rice vinegar
2 tbls sesame oil
1/2 bird’s eye chili
1 pinch cumin
1/2 teaspoon fish sauce
3 tbls chopped cilantro
Salt & freshly ground pepper to taste
With a sharp knife, cut off the “branches” of the kohlrabi, peel it with a vegetable peeler. Cut the kohlrabi into matchstick either using a sharp knife or a mandolin (I used the latter). Do the same with the apple.Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.
FROM: food52.com
SERVES: 2
Recipe submitted by: Bethany Sukosd
Cauliflower & Fennel Soup
4 tablespoons butter or ghee
1 onion, chopped
2-3 cloves garlic
1 fennel bulb, chopped
1 head cauliflower, chopped
1-2 quarts chicken stock (just enough to cover the veggies while they are cooking…you can add more or less depending on how thick you want the soup)
1 sprig fresh rosemary (You can use dried if you’d like, but be careful not to overdo it because you don’t want it to overwhelm the taste of the veggies.)
salt and freshly ground black pepper
1. Heat the butter or ghee in a large pot. Add the onion and saute for a few minutes.
2. Add in the garlic, fennel, cauliflower, chicken stock, and rosemary and bring to boil. Cover and let simmer until all vegetables are tender—about 30 minutes.
3. Puree the soup with a hand blender or in batches in a regular blender.
4. Season with salt and freshly ground black pepper.
FROM: my brain 🙂
SERVES: 4-6
Sounds delicious! Thanks, Bethany!
Roasted beets with fennel, mandarin oranges and pistachio vinaigrette
This is the best recipe I’ve ever found for fennel (which I actually hate, sorry) – this is delicious and you aren’t overwhelmed by licorice flavor!
Yield: 6 servings
INGREDIENTS
12 tennis-ball-sized beets (red, gold, pink and/or white)
2 navel oranges
2 mandarin oranges, peel and pith removed and sliced crosswise
1 bulb fennel
1/4 cup cider vinegar
1⁄8 cup brown sugar
Salt and freshly ground pepper, to taste
1/2 cup olive oil
1 cup roasted pistachios, coarsely ground in food processor
1 large handful of greens (mache, arugula, etc.)
TO PREPARE
Preheat oven to 400°F. Wash beets and remove the greens and tips. Place beets in a roasting pan with a half inch of water to which has been added the juice and peels of the oranges. Cover with foil and roast until just tender. Cooking times will vary according to the size of your beets—a medium-sized beet will need about 30–45 minutes
While the beets are roasting, slice the fennel thinly, using a mandolin or very sharp knife. Place the cut fennel in water with a squeeze of lemon juice to prevent discoloration.
To make the vinaigrette, combine the vinegar, brown sugar and a pinch of salt and pepper in a small mixing bowl. Slowly whisk in the olive oil, adjust the seasoning, then add the ground pistachios.
TO SERVE
Slice the cooled beets then lightly toss together with the mandarin orange slices, sliced fennel and greens. Dress lightly with the pistachio vinaigrette.
From the Edible Marin & Wine Country magazine last winter</a.
This is a really yummy way to use up yellow squash, especially if you don’t like yellow squash 🙂
Lemon Summer Squash Muffins
2 cups all-purpose flour (I use sprouted spelt flour, and it works great too)
1/2 cup natural cane sugar
1 tablespoon baking powder
1 teaspoon fine grain sea salt
Zest of 1 lemon, finely grated
2 large eggs, room temperature
1/2 cup Greek yogurt
1/2 cup sunflower oil (I use coconut oil)
1 cup shredded yellow summer squash, packed and squeezed of excess water
Heat the oven to 400 degrees and grease a muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, yogurt, and sunflower oil. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined—the batter will be very thick. Then fold in the shredded summer squash.
Using an ice cream scoop or a 1/4 cup measuring cup, portion the dough into the muffin tin. Bake for 20 to 25 minutes, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack. Serve warm or at room temperature with a slathering of butter and/or your favorite jam.
Makes about 1 dozen muffins.
FROM: whisksandwhimsy.com
Squash and carrot slaw
1 large zucchini and/or yellow squash, julienned into matchstick size by hand or with a mandolin
3 carrots, peeled and julienned to same size
1/2 c mayo
3 tbsp spicy mustard (dijon or stone ground)
2 tbsp apple cider vinegar
salt and pepper to taste
Combine mayo, mustard, vinegar, s&p in medium bowl. Taste – some days I adjust it because I want more spice or less acidic flavor. Toss squash and carrots in slaw dressing.
– One of the few ways I can get my family to eat squash. Add more or less of any ingredient – it’s all about preference.
Roasted Veggie and White Bean Dip
1 eggplant
3 zucchini or yellow squash
6 cloves garlic
1 can white beans
1/4 c olive oil
juice from one lemon
1/4 c chopped fresh basil or 1 tbsp dried
1 tsp white wine vinegar
1/2 tsp salt
pinch of fresh ground pepper
shredded parm to top
heat oven to 475
Chop eggplant and squash into 1/2in squares. Toss with garlic and olive oil. Spread on heavy, rimmed baking sheet. Sprinkle with s&p. Roast in upper third of oven for 25-30 min.
Remove and transfer to food processor. Add all ingredients except parm cheese. Process to smooth. Top with parmesan cheese.
Can be eaten warm or cold, with pita, tortillas, bread or veggies
Erin Parkinson
Looking for a vegetarian main dish recipe featuring beets, I came across this online. My husband and I both really enjoyed this dish, and it was super easy to make!
BEET PESTO PASTA
Servings: 4
To cook beets for this recipe, bring a medium pot of salted water to a boil over high heat. Add 3 large purple (unpeeled but trimmed) beets. Boil for 15 to 20 minutes, until just fork-tender. Drain and rinse with cool water. Use your fingers to rub off and discard the skins. Adapted from “Heather Christo’s Generous Table: Easy & Elegant Recipes Through the Seasons,” by Heather Christo (Kyle, 2013).
Kosher salt
10 ounces dried bucatini pasta
17.6 ounces (2 packages) cooked fresh purple beets (may substitute 11/2 to 2 pounds fresh purple beets; see note)
2 cloves garlic
1/2 cup plus 2 tablespoons raw pistachios
1 large lemon
3 tablespoons extra-virgin olive oil3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for optional garnish
Bring a large pot of water to a boil over high heat. Add a pinch of salt and the pasta. Cook according to the package directions.
Meanwhile, cut the beets into quarters and place in a food processor. Add the garlic and the 1/2 cup of pistachios, then squeeze in 1/4 cup of juice from the lemon, being careful not to let any lemon seeds fall in. Pulse until well combined; then, with the motor running, add the oil in a slow, steady stream to form a smooth pesto (more like a spread).
Remove the food processor blade. Use a small (stainproof) spatula to stir in the cheese. Taste, and add salt if needed.
Drain the pasta, rinse with cool water and drain again. Transfer to a serving bowl. Add the beet pesto and toss until evenly incorporated. Crush the remaining 2 tablespoons of pistachios and sprinkle on top, then garnish with cheese, if desired.Per serving: 610 calories, 23 g protein, 75 g carbohydrates, 26 g fat, 6 g saturated fat, 15 mg cholesterol, 420 mg sodium, 9 g dietary fiber, 15 g sugar
***Modification: I used walnuts in place of pistachios and fettuccine noodles since that is what we had on hand.***
Source: http://www.columbian.com/news/2013/jun/04/its-tough-to-beet-this-pasta-recipe/
ROASTED BEET AND BARLEY SALAD
Excited to discover that I really DO like beets (after a friend gave me some from her CSA to try), I made and devoured this recipe. My husband enjoyed too so I made a second batch once the first one was gone.
Makes 6 servings, 1 1/4 cup each
To make ahead: Prepare through step 4 (don’t add radishes), cover and refrigerate for up to one day. Stir in radishes and basil and top with nuts before serving.
Ingredients:
1 1/4 lb baby beets
6 cups water
3/4 cup pearl barley, rinsed
1 1/4 tsp salt, divided
1/4 cup cider vinegar
2 Tbs extra virgin olive oil
1 1/2 Tbs whole-grain mustard (I used spicy brown mustard)
1 Tbs agave nectar OR honey
Freshly ground pepper to taste
1 cup thinly sliced celery
1 cup thinly sliced radishes
1/4 cup thinly sliced scallions
1/4 cup slivered fresh basil
1/2 cup walnuts or pecans, toasted
1. Preheat oven to 400.
2. Scrub beets and wrap in heavy duty aluminum foil (or double layer regular foil), crimping it closed to make a packet. Place in oven and roast beets until tender when pierced with a fork, 1 to 1 1/2 hr depending on size. Unwrap; when cool enough to handle, slip off skins with fingers. Cut beets in quarters lengthwise.
3. Meanwhile, combine barley, water, and 3/4 tsp salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a bare simmer and cook, uncovered, until the barley is tender, but still chewy, 40-50 min. Drain well and spread on a baking sheet to cool.
4. Whisk honey or agave nectar, cider vinegar, oil, mustard, pepper, and remaining 1/2 tsp salt in a large bowl. Add beets, celery, radishes, scallions; toss to coat. Let the vegetables marinate in the dressing for about 15 min. Stir in the barley.
5. Just before serving, stir in basil and top with nuts.
Per serving: 262 calories, 12 g fat, 0 mg cholesterol, 34 g carbohydrates, 3 gm added sugars, 6 gm protein, 8 gm fiber, 367 mg sodium, 535 mg potassium
Source: Eating Well magazine
Previously averse to eggplant, I now really enjoy it, especially in this flavorful Indian dish!
BAINGAN BHARTA (eggplant curry)
Original recipe makes 4 servingsChange Servings
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chili pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Modification: In place of the ginger garlic paste, I used 3 cloves of garlic and one teaspoon of ginger.
Source: http://allrecipes.com/recipe/baingan-bharta-eggplant-curry/
This is, hands down, the best potato soup recipe I have ever made. I used last week’s CSA potatoes to make a double batch. The soup is even better the next day, as it seems to thicken even more:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
Combine the potatoes, celery, onion, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Modifications: The original recipe includes ham, which I omit (personal preference). I have added other vegetables (carrots, cabbage) as well as bacon, and it always turns out great. The original recipe also uses 1 tsp pepper. I cut the amount in half.
Tip: I use Penzey’s chicken soup base in place of the boullion granules. I think that this really adds a lot of flavor to the soup. Penzey’s soup bases are so rich and flavorful. Penzey’s is a spice store on Kenny Road in Columbus.
Source: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx?event8=1&prop24=SR_Title&e11=ham%20potato%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page