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A big thanks to CSA member Cheryl for this lovely recipe using the turnip roots and greens:
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Creamed Turnips in Butter Sauce
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- Slice the turnips very thin and chop the tops roughly. (I leave out the 2-3 inches of stem and the very top of the turnip bulb)
- Place all in a pot with a little water (1/4 inch in pot) and boil until the turnips are tender and water is almost gone.
- Turn off the heat and stir in 3/4 to 1 cup milk in the pot and season with salt and pepper to taste.
- Add 1/2 teaspoon of dry chicken base.
- Combine 3 T butter and 2 T flour in a microwave safe dish and microwave on high about 45 seconds until the mixture is bubbly.
- Stir the flour and butter together and add to the pot. Cook and stir the mixture to make a light, buttery sauce.
“We love the turnips!”
Here’s a new idea of how to enjoy some of your rhubarb– mix some rhubarb sauce in with your french toast batter!
Read about it at Kate in the Kitchen.
Photo courtesy of the Kate in the Kitchen Food Blog linked above.
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
Cucumbers are cool and refreshing, and during this past week’s delivery a couple of members shared their suggestions for cucumber drinks:
Vanessa’s Cucumber Smoothie
cucumbers
ice cubes
honey
milk/rice milk/soy milk/etc
Blend together and enjoy!
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Tom’s Cucumber Margaritas
can be found at Masa restaurant, located on 11th & Nicollet in downtown Minneapolis (in the basement of the Target headquarters building). “The best margarita you’ve ever had!”
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.
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.
Thanks to CSA members Aisling & Siobhan for sharing a recipe and photo of how they enjoyed the veggies from CSA week #16!
(For 4 people)
You need:
* 1.5 cups Carnaroli or Arborio rice
* 4 cups vegetable stock
* 8 3/4 oz red cooked beets, peeled and diced
* 1 large shallot (150 g) + 1 extra shallot
* 1.5 oz parmesan grated and shaved
* 9 Tbsp dry white wine
* 1 Tbsp tarragon, chopped
* 1 Tbsp basil, chopped
* 2 Tbsp olive oil
* 3 Tbsp butter
* About 3 Tbsp pine nuts, dry-roasted
* Salt and pepper
Steps:
* Cook the beets, peel and dice them.
* Chop the first shallot.
* Heat 1 Tbsp olive oil with 1 Tbsp butter in a sauté pan. Add the shallot and cook for a few min before adding the diced beets.
Cook for 5 mins or so on medium to low heat. Remove from heat.
* Heat the vegetable stock and keep warm.
* Chop the tarragon and basil.
* Grate 2/3 of the parmesan. Shave the rest and keep on the side.
* Heat 1 Tbsp olive oil with 1 Tbsp butter in a pot and add the second chopped shallot. Cook for 2 to 3 min before adding the rice to coat for 1 min.
* Then add the white wine and cook until it is absorbed.
* Add 1 ladleful of warm broth and wait until it is absorbed to add another one. Repeat until you have 1 ladleful left.
* Add the beets and mix gently. Check your rice and add more broth accordingly.
* Stop the heat, add the grated parmesan, the herbs and the rest of the butter. Cover and let rest for 2 min.
* Serve with shaved parmesan, fresh basil leaves and dry-roasted pine nuts.
Here Siobhan and friends show off some beautiful carrot soup!
