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CSA member Lynn sent along this recipe, saying, “I couldn’t handle the heat and didn’t want to eat hot food. This was great!”
Thanks for sharing, Lynn!
Others (CSA members or not), please feel free to share your favorite vegetable-based recipes too! You can just put them in a comment and I will paste them into their own post. And, if you can, send along a picture too, since people love to SEE what it’s going to be like.
Asian Green Bean Salad
2 pounds green beans, ends trimmed
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce, more as desired
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey (I used Mirin about 2 tblsp)
1/2 cup thinly sliced red onion, rinsed and drained
1 1/2 cup fresh bean sprouts, rinsed (I didn’t have so I didn’t use)
In a 6-quart pan over high heat, bring 3 quarts water to a boil.
Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey.
Add green beans, onion, and bean sprouts and stir gently to coat.
Serve at room temperature, or chill airtight up to 3 hours, and serve cold.
Share your tasty discoveries and inspire your fellow CSA members! To get the ball rolling, here are FOUR recipe ideas from CSA member Melanie:
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I’m absolutely loving my first ever harvest from my first ever CSA!! I’m so glad I joined. I’m pretty much obsessed with food and cooking so I thought I’d give you all a couple new recipes that I came up with this week. On Monday I could not wait to eat my baby bok choi so I made a Asian dish with it (one of my favorite cuisines).
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VEGGIE LO MEIN
4 oz. soba noodles, cooked, rinsed in cold water and drained
2 tsp light olive oil
8 oz mushrooms, any kind, sliced
1/2 cup onions, any kind, chopped ( I used some of this weeks green parts)
4 radishes, chopped (I used the icicle radishes)
1 baby bok choy, sliced thickly
2 cloves garlic, chopped
2 tbsp oyster sauce (or molasses could work too)
2 tbsp dark sesame oil
1 tbsp liquid aminos (or low sodium soy sauce)
1/2 tsp sugar
squirt of Sirracha or other hot sauce
cilantro, optional garnish
chopped peanuts, optional garnish
Heat oil in a skillet or wok over med high until almost smoking (use lower heat if you pan is non-stick, which I don’t recommend). Add mushrooms and leave them alone, without stirring for a couple minutes until browned nicely on the bottom. Toss around the pan and after another couple minutes add the onions and radishes. Cook a few minutes, then add the bok choy and garlic. Mix together the oyster sauce, sesame oil, liquid aminos, sugar and hot sauce. Pour the sauce over the veggies and toss. Add the noodles and toss until coated and heated through. Garnish and eat. Serves 2.
Tonight I was trying to use up some leftover cheese and remembered a recipe I saw on Alton Brown’s show Good Eats called FROMMAGE FORT.
It is a cheese dip that uses up 1 lb of assorted leftover cheese, any kind!! And along with some white wine and garlic I added some lemon thyme instead of the parsley. YUM!!
I’m thinking that if I don’t eat it all tonight it would be an excellent idea for
FANCY MAC AND CHEESE:
Make some pasta but save a little of the cooking water. Stir in some of the cheese dip into the drained noodles with some lamb’s quarters, some of the pasta cooking water and a dash of lemon.
I’ll also be eating RADISH SANDWICHES tomorrow in honor of my grandma:
Mix softened butter with some minced radishes and spread over your favorite bread, OR just put some thinly sliced radishes over buttered bread, sprinkle with salt and eat!
Happy gardening and even happier eating!
Melanie Foster
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- Field mouse tracks across the snow. Notice the line in the center where it dragged its little tail along!
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- Freezing and canning the harvest in the summer makes for easy, fast, and tasty meals in the winter. Here, chunky canned tomatoes are added to sauteed onions and garlic, herbs, and a little maple syrup (all from the farm). Served over store-bought frozen raviolis.
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- Last summer we grew trials of nine different kinds of dried beans. Part of our job this winter is to taste-test all of them! These are the Indian Woman Yellow Bush Beans soaking before being used in a tasty (eastern) Indian curry.
Mom, Dad, and I went down to LaCrosse last weekend for the annual Upper Midwest Organic Farming Conference. It is always a good time full of excellent food, informative workshops, and meeting up with other farmers. I personally find it inspiring to see the diversity of people involved with organic farming: young and old, rural and urban, red and blue, dreadlocked and beer-bellied, talkative and stoic, community organizers and self-sufficient livers. Sustainable farming is good for the land, providing us with healthy food and a more robust local economy. By keeping your food dollar circulating within the local community, you are directly helping to create a healthier food system and higher quality of life for all of us — you the eater and us the growers, but also the non-local food eaters who still benefit by having cleaner water, more wildlife habitat, and more resilient rural and urban economies. I think part of the reason that sustainable farmers are a diverse crew is that a vibrant local economy is something that people from all walks of life can agree is a good thing.
This year we had a few things in mind to focus on, so we went to sessions about pastured poultry, hoophouse season extension, and permaculture orchard design. There was also a really nice panel discussion of and for CSA farmers. Partly because of that discussion, there have been some new collaboration and support initiatives for CSA farmers that deliver to the Twin Cities, such as peer-mentoring options and potlucks for farmers. A few of us are also hoping that we could hold a CSA-specific conference in LaCrosse the day before the usual annual conference begins.
I love being a farmer in Minnesota, and having the winter to rest, dream, study, plan, organize, and collaborate. I honestly don’t know how they do it year-round in warmer places. The annual organic conference is one of the signs that spring is right around the corner. We are tapping maple trees right now, and getting ready to start the onion seeds next weekend. Another growing season is upon us, and as the days get longer and longer we too are feeling more energized and excited. Here we go again for another trip around the sun!
Looking forward to sharing the growing season with you,
Chris.
Here’s a super simple cucumber recipe thanks to CSA member Debbie! Wash the cukes first and soak a while in ice water.
NEVER FAIL COLD WATER DILL PICKLES
2 quarts fresh cukes
2 heads dill (When I don’t have it, I use dry dill seed & dill weed)
3 Tablespoons canning salt
1 cup white vinegar
3 cloves garlic, sliced thin
2 Tablespoons whole mixed pickling spice
Pack cukes lightly in 2 quart jar. Add rest of ingredients. Fill jar with cold tap water. Keep in the refrigerator. Shake occasionally to dissolve the salt. Leave sit 2 weeks.
We just broke into the 1st jar of the season-yum!
PS-Another cuke beverage-Cucumber water is refreshing and delicious. Just add a few slices of cuke to your glass or pitcher of ice water. It’s a lot like adding lemon slices but the cuke slices are crisp and crunchy when the water is gone!
From CSA member (and newlywed!) Amy:
Here’s that fennel recipe I was talking about, it’s in Asparagus to Zucchini – very yummy and easy.
Baked Fennel
3 large fennel bulbs
vegetable oil
3 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon vegetable seasoning
1/2 teaspoon pepper
1 to 1 1/2 cups chicken broth or vegetable stock
2 tablespoons bread crumbs
Preheat oven to 375 degrees. Cut tops off fennel bulbs and cut each bulb in half. Lay fennel, cut side down, on an oiled 8-inch baking pan. Sprinkle with garlic, oregano, basil, vegetable seasoning, and pepper. Pour 1 cup of broth in pan and cover tightly with foil; bake 15 minutes. Turn fennel over and bake, covered, 15 minutes longer. Add more broth if necessary to keep fennel from burining to bottom of pan. Uncover pan and sprinkle with bread crumbs. Turn oven up to 450 and bake until crumbs brown. Six servings.
Our CSA member Nancy has been RAVING about this recipe ever since we started harvesting cauliflower. She says it is the perfect (and tasty) way for two people to eat a whole head of cauliflower in one meal.
From Nancy: “Sorry to hear we may have a big blight coming our way – Leaving for Ireland on Saturday – I will research the Irish potato famine first hand for all members! If I can – I’ll stop it!!!!!”
Promised recipes –
Recipe courtesy of: Fatfree Vegan Kitchen
Roasted Cauliflower Soup
I used a blender to get this silky smooth, but a food processor or hand blender might also work. Be careful not to burn yourself opening and pouring from the blender because the mixture can be super-heated.
1 cauliflower
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups fat-free vegetable broth
1 large potato, peeled and cubed
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste
4 drops truffle oil (optional, but good)
Smoked Spanish paprika, to garnish
Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.
While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.
Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.
Makes 4 large servings. Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber. Weight Watchers Core / 1 Flex Point
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen
blog.fatfreevegan.com
All rights reserved. Ask first!
Thanks to CSA member Syneva:
Ingredients:
2 zucchini, 1 finely chopped and 1 grated
1 small onion, chopped or 1/2 cup green onion
3 eggs, beaten
1/2 cup grated sharp cheddar cheese
1 cup all-purpose flour
1 cup cornmeal
3 cloves garlic finely minced
1/2 tsp. garlic salt
1/4 tsp. salt
pepper to taste
2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 cup fresh basil chopped (you could also try cilantro)
vegetable oil for frying
Directions:
In a large bowl, mix together the zucchini, onion, eggs, chesse, all spices, adding in flour and cornmeal last.
Heat about 1 Tablespoon of vegetable oil in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to skillet as needed, and continue with remaining batter. It is essential that all fritters are cooked immediately after stirring in flour or the batter will get glutinous.
The place I found this recipe makes it sound like a taste of pure bliss. She will no longer eat Kohlrabi any other way:
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks.
2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.
4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.
6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.
Makes 6 portions.
