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This is my Grandma Vangie’s tried-and-true recipe for refrigerator pickles. This is an especially easy kind of pickle to make because you don’t need to worry about properly sealing any jars, and they keep for a very long time in the fridge. They are also an excellent way to use up some of the lovely cucumbers in your box!
SWEET REFRIGERATOR PICKLES
4 cups vinegar
4 cups sugar
8 teaspoons salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoons mustard seed
enough cucumber slices to fill a one gallon or 5-quart ice cream bucket
optional: onions and green peppers
Boil the sugar and vinegar. Let cool. Wash and slice enough cucumbers to mostly fill up your container. Add other ingredients to bucket of cucumbers. When the boiled mixture is cool pour over the cucumber slices and spices. Cover.
Put in fridge, stir/mix daily for 5 days. They are then ready for eating. Store covered in your fridge — keeps a long time (my Grandma says easily for many months).
CSA member Amy found this recipe and loved it! It’s super tasty, and thanks to the Bok Choy it is packed with loads of calcium, iron, and vitamins A & C.
Due to copyright issues for this one we can provide the link but not reprint it. The recipe also includes chives/green onions, ramen noodles, and wasabi peas.
From our CSA member Debbie:
This recipe is especially good with kale which is quite substantial. I haven’t tried it with other greens, but bet it would be good. It’s one of those flexible recipes, fresh or canned tomates, more broth if you like your soup soupier, etc.
Savory Thick Greens Soup
2 bunches scallions (green onions)
2 large tomatoes or 1 can (14.5 oz) Italian plum tomatoes
2 T olive oil
2 cans (16 oz each) red or white kidney beans
1 cup long grain brown or white rice
2 quarts chicken broth or water
Salt and freshly ground black pepper
1 pound fresh greens such as kale, spinach, turnip, or mustard greens
1. Thinly slice the scallions, including most of the green tops. Puree the tomatoes in a food processor or blender until smooth.
2. Heat the olive oil in a soup pot over medium heat. Add the scallions and saute until just beginning to wilt, about 1 minute.
3. Add the tomatoes, beans with their liquid, rice and broth. Bring the liquid to a boil and season to taste with salt and pepper. Cover pot and cook gently over low heat until the rice is tender, about 25 minutes for brown rice, 20 minutes for white rice.
4. Meanwhile, trim and rinse the greens, then coarsely chop. Add them to the pot and simmer just until wilted, 3-4 minutes. Adjust the seasoning and serve hot.
Yum!
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.
Recipe Suggestion from Monica (who has cooked samples on delivery night for the Minneapolis members a couple times):
roast the carrots, onions, beets, zucchini, kohlrabi, cabbage, and the optional turnips and eggplant with rosemary, salt, pepper and olive oil. Chop the stuff, mix it with the oil and spices so everything is coated, then put on a baking sheet in the oven and bake and/or broil until done.
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
Serves 6.
[note from Chris: I think it'd be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Seasoned Salt
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.
Cook pasta, drain, then run the colander under cold water. (I used the veggie orzo pasta and LOVED it.)
Put it in a bowl and add:
–chopped green onions
–garlic (or garlic chives, coming soon in your box)
–frozen peas
–radishes, chopped or sliced
–hakurei turnip roots, chopped or sliced
–raw hakurei turnip greens, finely chopped
–raw lamb’s quarters, finely chopped
–some sort of protein, maybe a can of tuna or garbanzo beans
–cheese, I used shredded parmesan and some leftover chevre
–dressing, I used olive oil, balsamic, and apple cider vinegar, but you could go the mayonnaise and/or mustard route too.
Stir it all up and enjoy!
(I didn’t put quantities on things because you should add more or less according to your own taste and how much you are trying to use up. This recipe is a great way to use up a lot of greens without really noticing them while you eat them. So if you are new to greens just chop them up fine and mix a whole bunch in with the pasta!)
From CSA member Adina:
Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.
Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris 
)
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!
Ok, I admit it, even CSA farmers sometimes find themselves looking into a fridge of produce that needs to get used up fast! Here is a stand-by easy way to use up large quantities of veggies. (Like gigantic green onions, for example…)
–Chop** up a generous amount of what you want to use up (onions, greens, zucchini, etc).
–In a separate bowl, beat up a bunch of eggs with some milk/kefir/yogurt. I used 8 eggs for a 10-inch skillet. This is a flexible amount, but generally speaking too many is better than too few in this recipe.
–Use a cast-iron skillet (so you can finish it off in the oven).
–Saute butter, olive oil, garlic and whatever else you want. For example, yesterday I chopped up a lot of green onions and the whole bunch of kale from week #2 and threw it in.
–Add chopped fresh herbs near the end of sauteing. (I used up all the oregano and lemon thyme from week #1 with this one recipe.)
–Spread the sauteed stuff out evenly in the skillet, add a little more butter or oil, and then pour the eggs over the top.
–I generally turn down the heat a little, and then let the eggs cook on the stovetop for a while.
–Sprinkle some grated cheese over the top.
–Bake in a 350 degree oven until the eggs finish cooking through. (Yesterday I had my frittata on the stovetop for ~10 minutes and then in the oven for ~15-20 minutes.)
**I chopped the onions and kale up pretty small, because I made this for my grandma and I and I know she doesn’t care for kale. This is the only way I have seen her eat it. In fact, both times I’ve made this dish for her she has really liked it and asked for seconds!
From CSA member Adina:
Alright, here’s the onion salad recipe. It’s a hot or cold dish, depending if you want to eat it as a side (i.e. with meat), or as a cold salad perhaps with a sandwich.
Saute chopped onions in a bit of oil and a bit of water. Add mushrooms, olives, tomato sauce (or fresh tomatoes), paprika, salt and pepper to taste. Yumness.
