Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

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Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

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Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

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IMG_9084

My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

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Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

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Week Four: Roasted Carrots, Summer Smoothie, Bento Bowl and More!

I am really enjoying the beautiful, delicious produce we’re receiving this year, as I’m sure you are! It’s always fun as the variety continues to grow! I hope you enjoy this week’s recipes. If there is a specific ingredient you’d like a recipe for, or you’ve really enjoyed one of the recipes, please feel free to share in the comments! I want to make this space as useful as possible for you all.

Roasted Carrots with Cumin-Coriander Tahini Sauce
recipe credit: Oh She Glows Cookbook

2 bunches carrots
1 TBSP grapeseed oil
3/4 tsp sea salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp black pepper

For the sauce:
2 TBSP tahini
4 tsp fresh lemon juice
1 TBSP extra-virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp sea salt

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots and gently pat dry. Peel, or leave as is, based on your preference. Place carrots on baking sheet.

Drizzle carrots with oil and roll them on sheet until oil is evenly dispersed. Sprinkle with salt, cumin seed, coriander seed and pepper. Space out 1/2 inch or so on the tray.

Roast carrots for 15 – 20 min, or until they are just fork-tender but still a bit firm. Be sure not to overcook. Make the tahini sauce while they are cooking by whisking all ingredients together.

Plate carrots and drizzle sauce on top. Any leftover sauce can be served on the side for dipping.

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Kale-Berry Smoothie
recipe credit: The Kitchen Beet

1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water

Layer kale, yogurt, chia seeds, honey, banana and frozen berries in blender with water. Blend on high until well-mixed. Enjoy!

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Kohlrabi-Carrot Fritters with Avocado Cream Sauce and Green Onions 
recipe credit: A Couple Cooks 

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

The Sauce:
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

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Easy Southwest Salad with Cilantro Dressing
recipe credit: Food Network

4 cups chopped lettuce (whatever kind you have this week!)
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

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Peanut Sauce Bento Bowl
recipe credit: Sprouted Kitchen 

12 oz. Extra Firm Tofu
1/2 lb. Soba or Rice Noodles
1 Bell Pepper, thinly sliced
4 Baby Bok Choy
2 Carrots, Shaved with a Vegetable Peeler
Half a Cucumber, Sliced on a Bias
4 green onions, Halved Length Wise
Sesame Oil
Cilantro for Garnish
1/3 Cup Pickled Ginger

Peanut Sauce:
1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

In a steamer basket, or pan filled 1” with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.

Week Three: Salads and Pestos!

Welcome to beautiful Week Three, featuring two salads, a slaw, a kale-garlic scape pesto and a balsamic mushroom tart with a parsley-walnut pesto. Let’s head to the kitchen!

Our first two salads intentionally don’t have measurements, so you can make them for one, or make them for a large group, and vary the amount of each ingredient to your liking!

Groundswell - Apple-Blue Cheese-Walnut Salad

Apple-Blue Cheese-Walnut Salad
Mixed lettuces, based on what you picked up, torn
Diced crisp apple
Blue cheese
Chopped walnuts

Spicy Strawberry Salad
Spicy mixed greens + spinach, torn
Sliced strawberries
Chèvre, crumbled
Slivered almonds
Sunflower sprouts (or other sprouts)

Dressing for above salads
2 parts extra-virgin olive oil
1 part balsamic vinegar
1/2 part honey
sea salt and freshly ground pepper to taste

(So for example, you might do 2 TBSP olive oil, 1 TBSP balsamic vinegar and 1/2 TBSP honey with salt and pepper for a salad for one. For a larger group, you might do 1/2 c. olive oil, 1/4 c. balsamic vinegar and 1/8 c. honey with salt and pepper to taste.)

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The Kitchen Beet - Balsamic Mushroom Tart

Balsamic Mushroom Tart with Parsley-Walnut Pesto
recipe credit: my food blog, The Kitchen Beet 

This one is a little more labor-intensive than most of the recipes I’ll be posting, but truly worth the effort! I was delighted at the gorgeous gathering of parsley we all received this week!

The Onions:
1 TBSP extra-virgin olive oil
1 medium red onion, peeled, cut in half and sliced into thin half moons

The Mushrooms:
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
16 oz. whole baby bella mushrooms, stems cut even with top of mushroom and sliced

The Pesto:
1 large garlic clove
2/3 c. walnuts
1 c. loosely packed fresh parsley, de-stemmed
1/2 c. of your sautéed mushrooms
1/4 c. extra-virgin olive oil
1 TBSP balsamic vinegar
1 – 2 TBSP water
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper

To Assemble:
6 – 7 sheets phyllo dough, thawed
olive oil, for brushing dough
1/3 c. freshly grated parmesan
2 – 3 oz. chèvre cheese
handful of fresh parsley leaves

Preheat oven to 350 F. Place a piece of parchment paper on a large, rimmed baking sheet.

In a large skillet/sauce pan, heat 1 TBSP of the olive oil over medium-high heat. Add the mushrooms and stir. Add the 2 TBSP of balsamic vinegar and stir. Saute for 15 – 20 minutes, stirring occasionally, until the liquid released by the mushrooms has evaporated. Set aside.

While your mushrooms are cooking, heat the other 1 TBSP of live oil in another large skillet over medium-low heat. Add the onion and cook for about 20 minutes, stirring often. The onions should be soft and lightly caramelized.

To make the parsley-walnut pesto, add garlic, walnuts, parsley, 1/2 cup of your sautéed mushrooms, olive oil and balsamic vinegar in a food processor. You could also do this in a blender. It will take a little longer, and you’ll need to scape down the sides more often, but it works! Pulse to mix everything together. Add 1 – 2 TBSP of water, depending on how much liquid your pesto needs to move around a little easier. Add your salt and pepper and mix everything together well.

To assemble the tart, place one sheet of phyllo dough on the parchment paper on your baking sheet. Using a pastry brush, lightly brush with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you’ve used 6 – 7 sheets of dough. Keep in mind that phyllo dough can be finicky – if you have two sheets stick together, that’s fine! You just want 6 – 7 total, and at least 3 – 4 layers of brushed olive oil. Do not brush your last layer. Fold the edges of the tart in 1/2 – 1 inch, and brush this crust to help it stick in place.

Add all of your parsley-walnut pesto to the top layer of phyllo dough. Sprinkle your freshly grated parmesan evenly over the pesto. Then add your onions and remaining balsamic mushrooms on top. Finally, add chèvre on top in multiple places. You can use as much or as little as you’d like; I like about 2 – 3 oz. worth.

Bake your tart at 350 F for 27 – 30 minutes. Let it cool for 5 – 8 minutes before adding fresh parsley on top, and cutting with a pizza cutter.

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Kohlrabi-Carrot Slaw
recipe credit: The Kitchn 

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, finely diced
1/4 c. chopped cilantro
1/4 c. golden raisins (optional)
1/4 cup mayonnaise
1 TBSP apple cider vinegar
1 TBSP sugar or sucanat
1 tsp. salt

Combine kohlrabi, purple cabbage, carrots, onion, cilantro and raisins in large bowl. In a small bowl with pourable spout, whisk mayonnaise, apple cider vinegar, sugar/sucanat and salt. Pour dressing over slaw and mix fully. Chill for several hours before serving.

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Kale-Garlic Scape Pesto

1  1/2 c. kale, roughly chopped
1/2 c. raw walnuts
1/3 c. chopped garlic scapes
1/3 c. freshly grated parmesan
1 TBSP freshly squeezed lemon juice
1/2 c. olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

In a food processor (better) or blender, combine all ingredients except olive oil. Pulse a couple of times to start moving everything towards a chunky puree. With your processor or blender running on low, add olive oil in a stream, increasing the speed as you are able. You may have to stop several times and scrape down the sides, especially if you are using a blender. Process until just combined.

Store in a glass container in the refrigerator for up to a week, or freeze several batches to you can enjoy this goodness in the middle of next January! See you next week!

Dress up your dressing with fresh herbs

CSA Week 7

Greetings members! Were you surprised as we were for a green pepper in the share this week? We have more dressings and salad recipes for you, including dressings that utilize parsley and dill, which were the herb selections last week.

Honey Mustard Apple Cider Vinaigrette 

  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried basil (or a couple fresh leaves from the share)
  • 1 small shallot, minced (or scallions/bulb onion from the share)
  • Juice from 1 lemon
  • salt and pepper

 

1. Whisk together honey, apple cider vinegar, mustard powder, shallot and dried basil.

2. Slowly pour in olive oil while whisking.

3. Season with salt and pepper.

Kohlrabi Chicken Salad

  • 3 chicken breast ( small, grilled and chopped )
  • 1/4 red onion ( diced )
  • 1 celery ( rib of celery chopped )
  • 1/2 cup kohlrabi ( chopped )
  • 1/2 cup fresh dill ( chopped )
  • 1/4 cup light mayonnaise (or greek yogurt)
  • to taste sea salt ( coarse )
  • to taste ground black pepper
  • to taste garlic powder (or finely chopped garlic scapes! :)

1. Mix all ingredients in a bowl and refrigerate for at least an hour before enjoying.

Orzo Salad with Yogurt Dill Dressing

Serves about 8

(We haven’t seen cukes and carrots in the share yet, so you could substitute chopped greens, kohlrabi, radishes, etc. this time, and make this salad again in a few weeks when the hot season crops come in.)

  • 1 pound orzo
  • 1 cup peas
  • 3 roma tomatoes, seeds removed, diced
  • 1 English cucumber, diced
  • 2 medium carrots – diced
  • 1 medium red onion – minced

for the dressing:

 

  • 1 cup plain nonfat Greek yogurt
  • 6 tablespoons minced fresh parsley
  • 2 tablespoons finely minced fresh dill
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons extra virgin olive oil

1. Bring a large pot of salted water to a boil and cook orzo according to package direction. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Strain peas and pasta and set aside to cool.
2. In a small bowl or measuring cup, combine all ingredients for the yogurt dill dressing and whisk to combine.
3. In a large serving bowl, mix together orzo, peas, cucumbers, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed and serve immediately or store covered in the refrigerator.

Carrot Fries with Honey Yogurt Dip

1. Cut carrots into sticks and lightly toss with olive oil.

2. Spread into a single layer on a parchment-lined baking sheet and sprinkle with salt. Bake at 400 degrees for 20-25 minutes.

For the Dip: Swirl together 1 Tbsp honey with 1/2 cup of plain or Greek yogurt. You could add a little more sweetness by adding a pinch of cinnamon and/or brown sugar.

Three Vegetable Lasagna

Serves 12

  • 8 oz dried lasagna noodles (9-10 noodles)
  • 1 cup shredded carrot
  • 4 cloves of garlic (or use those scapes)
  • 2 cups fresh mushrooms, sliced
  • 1 cup chopped onion
  • 1 1/4 cups milk
  • 2 eggs
  • 2 Tbsp flour
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning, dried
  • 2 Tbsp olive oil
  • 2 cups cottage cheese
  • 1 8oz package cream cheese
  • 3/4 cup ricotta cheese
  • 1-2 cups chopped broccoli
  • 1-2 cups chopped spinach

1. Cook noodles according to directions. Drain and set aside.

2. In a medium bowl, combine eggs, cottage cheese, ricotta and Italian seasoning.

3. In a large skillet, cook mushrooms, onion and garlic in oil until tender. Stir in flour, pepper and milk and cook until thick and bubbly.

4. Remove from heat. Stir is spinach, broccoli, carrot and 1/2 cup parmesan cheese.

5. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

6. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Hello, Kohlrabi!

This week we wanted to share with you our CSA prep routine. It took us a while to figure this out. At pick-up we bring a few large reusable grocery bags, and a bunch of small white plastic ones to sort our greens and keeps the larger bags cleaner and drier. We used to just stick the white bags in the fridge, but you can’t see what you have. In the summer we like to be outside working in our yard, or going for walks, or see friends and family. Life gets busy, and while our intentions might be to make a beautiful salad, it can be hard to be inspired and make it happen when all of our beautiful produce in hidden in white plastic bags. What works best for us to treat CSA pick-up as a date. When we get home, now we unpack everything. We work together washing all the greens, spinning, chopping them or de-stemming them, and sorting them in large glass and clear plastic containers. We have one for kale, spinach, bok choy, lettuce, and a salad mix (lettuce, spinach and salad greens.) We can see everything, and making a salad is super quick and easy. * One exception: we have a killer recipe for a grilled romaine salad. If you want to make that this week, don’t wash and chop that yet. It also makes it really convenient to throw some greens in a smoothie for extra nutrition, which brings us to our first recipe.

Green Smoothie

smoothie

There are lots of ways to make these. Here’s the one I made for us today after a long walk with our dog this morning. This serves two people. The measurements aren’t exact, I just estimate.

  1. 1 1/2 cups yogurt (We like to get the Stonyfield Organic with Whole Milk Plain -its really creamy)
  2. a large handful of frozen fruit (today we had frozen cherries)
  3. I juiced some carrots this winter and frozen then into ice cubes. I threw a few of those into the blender.
  4. about 1 cup of spinach. This didn’t affect the taste at all. You could probably do up to 2 cups. (You could also use kale. Kale has a stronger flavor, so about 1 leaf per serving at the most. Also, just use the leafy part, not the stem.)
  5. 1/2 tsp vanilla (optional)
  6. a Tbsp honey (optional)
  7. a good sprinkle of chia seeds (added after pouring into the cup – I don’t like when they stick to the inside of the blender.)

If you’re using fresh fruit instead of frozen, you’ll want to use some ice cubes. I also added a little bit of water because it was really thick and that helped it blend much better. This makes a great breakfast, snack, or even a mildly sweet dessert.

Kale Apple Salad with Cilantro Lime Dressing

  • 1 bunch of raw kale, deveined and chopped (We think the curly leaf variety is better for this, and the flat leaf is better for kale chips)
  • 3-4 medium sized apples (Pink ladies are recommended, we often use fuji), chopped
  • the juice from 3 medium limes
  • 1/3 cup of oil (a mix of olive oil and coconut oil is recommended)
  • 1 bunch of cilantro, chopped
  • 1-2 cloves of garlic, minced
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Blend the lime juice, oil, cilantro, garlic, honey, salt and pepper.
  2. In a large bowl, mix the kale and apples.
  3. Pour the dressing over the salad and toss.

Kohlrabi and Cheese – Two Ways

We’ve heard rumors that we might expect a kohlrabi in the share this week. If you’re a CSA veteran, that probably doesn’t phase you, but to a newby, they can be kind of intimidating. They are sort of alien-like green bulbs. They taste a lot like the stem of broccoli, and we think they are delicious with cheese. (Last week we posted about how to make chips from the kohlrabi leaves,  we highly recommend you give them a try.)

First Variation: Raw Kohlrabi

  1. Peel the kohlrabi (with a vegetable peeler) until the tough outer layer has been removed. Slice into 1/4″ thick slices. Enjoy with thin slices of your favorite cheese on top. We think white cheddar pairs well. What a great snack.

Second Variation: Roasted Kohlrabi

This recipes calls for 4 kohlrabi. You could make a smaller batch, or supplement with chopped potatoes. These are basically kohlrabi fries. If you cut them into smaller pieces, roasted kohlrabi would also be a delicious addition to a salad. Check out a recipe here.

  • 4 kohlrabi, peeled
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1/3 cup grated parmesan cheese
  1. Preheat oven to 450 degrees.
  2. Slice the Kohlrabi into 1/4″ thick pieces and cut in half. Toss in a bowl with the oil, clove, salt and pepper to coat evenly. Spread evenly on a baking tray for crispy kohlrabi, or in a glass baking dish for softer results. 
  3. Bake 15-20 minutes, until browned, stirring occasionally to keep them from getting too crispy/burnt. Sprinkle with parmesan cheese and bake about another 5 minutes.

Spinach Burgers 

Serves about 5 patties

  • 6 ounces spinach, chopped ( about .37 lbs)
  • 3 large eggs
  • 1 onion, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs
  • 2 large garlic cloves, minced
  • 1 tsp olive oil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • any bun or bread of your choosing (optional)
  1. Saute the onion and garlic with the oil in a pan, until slightly caramelized.
  2. Add chopped spinach to a large bowl. Add salt, pepper flakes, cheese, eggs, and sauteed onion and garlic. Mix well.
  3. Add the bread crumbs. The mixture should start to thicken up. The eggs will help to keep the form when you start cooking as well.
  4. Add a small amount of oil to a frying pan and medium heat. Divide the mixture and form into five patties and place them in the pan.
  5. Cook the burgers for 3 minutes on each side, twice, until the golden and crispy on the outside.  Serve warm.

Grilled Romaine Salad 

If you are planning to make this – DO NOT WASH AND CHOP THE LETTUCE AS SUGGESTED ABOVE. You’re going to want to grill that whole head of lettuce.

  • 1 large head of romaine lettuce, with stem end attached
  • 2 portobello mushrooms, or a handful or bay bellas, button, etc.
  • 1 head of broccoli, chopped into small florets
  • 1 to 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1 avocado, halved and pit removed
  • 1/2 red onion, sliced 1/2″ thick
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sea Salt
  • fresh herbs, garlic, cheese (optional)
  1. Heat your grill over medium.
  2. Cut the romaine in half, lengthwise. Wash and dry the leaves, being careful not to break them from the stem.
  3. In a bowl, toss the the broccoli with a drizzle of oilive oil and sprinkle of salt and pepper. Toss to coat. Spread on a grill pan with chickpeas.
  4. Grill for about 5-10 minutes, stirring a few times. The broccoli should be lightly charred, tender yet crisp.
  5. While broccoli and chickpeas are cooking, lightly oil, salt and pepper the avocado, onion, and mushrooms.
  6. Grill the onion for about 3-4 minutes per side as well as the mushrooms. Remove from the heat and turn your grill down slightly around 300-325* F or just under medium.
  7. Place avocado on the grill, cut side down and grill for about 3 minutes – you will see grill marks.
  8. Brush the romaine lettuce with a light coating of oil. Grill with cut side down for about 2 minutes, flip, and grill another 1-2 minutes, until slightly wilted and grill marks appear on both sides.
  9. Serve as is, or chop the lettuce first. Add a squeeze of lemon juice over the leaves, fresh herbs, parmesan cheese, or chopped nuts. You could add a little more oil and balsamic vinegar for a dressing as well, or use a dressing of your choice.

 

Soup Weather with a little hope for some Indian Summer

Despite absolutely glorious weather for the last 2 weeks, today definitely feels like winter may be right around the corner. This weather makes me want nice thick, homemade soup for lunch/dinner and to store some in the freezer so that when I don’t have as many wonderful fresh vegetables available to me, I can pull out a homemade batch of soup. Both of the following soups can be prepared and then frozen for a later meal. For the pumpkin soup, you could substitute butternut squash, buttercup squash or calabaza for the pumpkin if necessary.
Pumpkin Pear Soup
1 pie pumpkin, about 2.5 pounds, baked and chopped (see below for instructions)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 pears, peeled, cored and diced
2 Tablespoons butter
3 cans (or about 40 ounces) chicken/vegetable broth
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 Tablespoon maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1 cup cream
1/2 teaspoon cardamom
To prepare the pumpkin or which ever squash is being used, preheat oven to 350 degrees. Cut the pumpkin into quarters. Put on baking sheet and roast for about 45 minutes or until tender. Let cool and then peel. Now you can chop it up for the recipe.
Cook carrots, celery, onion and pears in butter in a large pot for 10 minutes. Add the broth, nutmeg, cinnamon, syrup, salt and pepper and pumpkin. Simmer for 30 minutes. Cool slightly. Puree with a stick blender or in a blender (if you use a blender and it is still hot, remember to take out the insert in the top and hold a clean dish towel over the opening to allow steam to escape). Return to pan. (If you are going to freeze the soup, this is the time. When you are ready to serve it, heat the soup up and continue the recipe.) Pour 1/2 cup of cream into soup. Beat the rest in a bowl. Stir the cardamom into the whipped cream. To serve, ladle soup into bowls. Dollop with whipped cream.
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Split Pea Soup with Ham (The New Basics Cookbook)
1 pound dried green split peas
5 cups chicken stock
5 cups water
1 meaty ham bone or 2 smoked ham hocks (I prefer the ham bone to the ham hocks)
2 ribs celery, leaves included, diced
3 Tablespoons chopped fresh parsley
1/2 teaspoon crumbled dried tarragon leaves
4 Tablespoons unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 Tablespoons dry sherry
1/2 teaspoon freshly ground black pepper
Rinse the split peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil. Add the ham bone, celery, 1 Tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally for 45 minutes. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 Tablespoons parsley. Heat through and serve immediately.

Another favorite cold weather dish around here is pot pies. Actually I could probably serve this at any point in the year and it would be a hit but I enjoy it more in fall or winter. This recipe is adapted from Moosewood Restaurant New Classic Cookbook. When I was growing up I know I always preferred pot pies that had crust around the whole pie and not just on the top so, rather than do the biscuit topping the original recipe calls for, I use a pie crust and line 4 small oven safe baking dishes. I then pour in the contents and wrap the pie around over the top. I can safely say that it isn’t a work of art but it is gobbled up around here and that is all that I am looking for. You can use any number of different vegetables in the pot pie depending on what you have. I almost always throw in carrots and sometimes green beans. My kids will eat things in a pot pie that they might not eat plain (i.e. sweet potatoes). Last night when I made it, I didn’t have mushrooms so just beefed up the other amounts of vegetables and it worked out just fine.
Homespun Pot Pie (adapted from Moosewood New Classic Cookbook)
1 Tablespoon vegetable oil
2 cups coarsely chopped onions
2 to 3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
4 to 5 cups sliced or halved mushrooms
1 tablespoon dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips
1/2 teaspoon ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 Tablespoon soy sauce
1/2 teaspoon salt (I omit this salt)
Preheat the oven to 400 degrees. Line four small baking dishes with pie crust. I think you could make as many as six because I always have a fair amount of leftover filling that I use in the following days.
Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and the water or stock and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes, until the vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt(if using). Pour the vegetables into the prepared baking dishes. Wrap the pie crust over the top. Bake for about 20 minutes or until they start to bubble and the crust is golden.

Sometimes (and some weeks more often than sometimes) I just don’t have my act together and am trying to throw something together at the last minute. This summer I embraced the frittata for dinner when that happened.  I don’t know that there is any one recipe I used so the following recipe is just an example.  A frittata is a good vehicle for extra greens, potatoes, onions, herbs, peppers, zucchini and probably many other vegetables.  I’d cut the following frittata into wedges and serve it with salad or some fresh fruit.  Both of my kids like most things when cooked into a frittata.

Frittata
1 Tablespoon olive oil
4 small new potatoes, quartered
1 small onion, chopped
Handful or two of spinach
3/4 cup cherry tomatoes, halved
2 Tablespoons chives, chopped
5 eggs
1/4 cup milk
Salt
Pepper
Heat olive oil in a 12″ oven-safe skillet over medium heat.  Add potatoes and onions and saute until tender.  Add spinach and cook until just wilted.  Whisk the eggs, milk, chives and salt and pepper to taste.  Lower the heat to medium low and add the egg mixture to the skillet.  Stir quickly to get everything mixed together.  Cook until the bottom is just set and sides are starting to pull away, about 5 minutes.  The top will not be completely cooked yet.  Place the skillet under the broiler and cook for about 3-5 minutes or until the frittata is puffed and set.  Serve immediately with cherry tomatoes sprinkled over the top.

This recipe isn’t very cold weather oriented but maybe we’ll have a few more nice warm days and some fish on the grill will sound good to you.  The original recipe called for packaged slaw.  I always thought I didn’t like coleslaw but then when I made it myself once, I realized how delicious it could be.  I’m sure you can cut it thin enough for slaw but I have a bargain mandolin so use that and it works wonderfully.  We usually put our fish and slaw in tortillas.  My son will eat a mountain of these.

Whitefish with Vegetable Slaw (adapted from The New Grilling Book)
1 pound mahi mahi or tilapia fillets
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
3 Tablespoons olive oil
1 Tablespoon honey
1 fresh jalepeno, seeded and finely chopped
3 cloves garlic, minced
1/8 teaspoon salt
1/3 head of green cabbage, thinly sliced
1/3 cup red cabbage, thinly sliced
2 carrots, shredded
1 cup shredded jicama or kohlrabi
Rinse fish. Pat dry.  Place fish in shallow dish.  For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalepeno, garlic and salt.  Divide mixture in half.  Stir lime peel into one portion of dressing.  Pour dressing with lime peel over fish to marinade.  Marinade about 30 minutes at room temperature.
For slaw, combine cabbages, carrots, jicama and/or kohlrabi.  Pour remaining dressing over slaw and toss to coat.  Chill until time to serve.
Preheat grill.  Grill fish directly over medium coals until fish flakes easily (about 4-6 minutes per half inch of fish).    Serve fish with slaw.
DSCN3754

Cool and Refreshing Salads!

Cucumbers in cool sour cream; so simple and refreshing! This recipe has been in our family going back to when I was a small child. It somehow became a Christmas tradition and my Aunt Janis makes it every year. We really enjoy it in summer when the cukes and onions are plentiful and we can sit down and eat a whole bowl full!

IMG_5439

Aunt Janis’ Cucumbers and Sour Crème
(serves 4)

4 medium size cucumbers
spoonful of sugar, more or less, depending on how large the cukes
1 small/medium white onion
1 Tbs white vinegar (don’t use white wine vinegar, too sweet, just use plain white vinegar)
1 cup sour cream
salt and pepper

Peel cucumbers and slice very thin. Sprinkle the spoonful of white sugar and gently mix, set aside.
Slice the white onion very thin and mix in with the cucumbers.
Whisk the sour cream and white vinegar together, add salt and pepper to taste. Taste the dressing; it should not be overly tart but should have a slight tang to it from the vinegar. Add more vinegar if you can’t quite taste it.
Mix the dressing in with the cucumber/onion mixture and put back in the fridge for a few hours.  Mix before serving and enjoy this refreshing dish!

I have been carrying around this recipe for about a 5 months, patiently waiting for the blueberries and the kohlrabi to be in my fridge in the same week. I must confess, after all that waiting I really had built up quite an expectation for this recipe! After making it this week, I debated on whether to include it or not. It was very interesting but I was not blown away. But wait… the next day I ate the leftovers and now I am obsessing about whether there will be kohlrabi at the pick up this week so I can make it again! Absolutely delicious and gets super high marks for being a fabulous leftover and make-ahead-friendly dish!

IMG_5510

Kohlrabi, Fennel and Blueberry Salad
(adapted from Food & Wine, makes 4 servings)

1/2 cup almonds, toasted
1 large kohlrabi, or two small, peeled
1 fennel bulb, trimmed
1 cup blueberries, washed
2 Tb mint leaves
1/2 cup goat cheese, crumbled

Dressing:
1 Tbs fresh ginger, peeled and minced
2 Tbs minced shallot
1 Tbs white balsamic vinegar
1 Tbs mayonnaise
1-1/2 tsp Dijon mustard
1 tsp soy sauce
2 tsp maple syrup
1/4 cup grape seed oil
salt and freshly ground pepper

Toast the almonds in a preheated oven at 350 for 8-10 minutes, checking to make sure they don’t get too dark. Pull out and cool on a separate plate.

Whisk the dressing ingredients and set aside.

Thinly slice the kohlrabi with a mandolin or cut into matchstick size pieces and place in a medium size bowl. Thinly slice the fennel, coarsely chop the almonds and add both to the bowl. Pour in the dressing and toss to coat. Add the blueberries, goat cheese and mint, gently mixing them in, being careful not to mash the berries. If you can wait until the next day to eat it you won’t be disappointed! 

NOTES:
You can toast the nuts days beforehand and store them in a plastic baggy.
The dressing can be made ahead, as well.

Enjoy the rest of August!

Lisa McLean

Not in love with Kohlrabi or Broccoli yet?

I have a habit of collecting kohlrabi’s in my crisper. They just hang out there until I am finally in need of the precious crisper “real estate” and they must move on. I confess, I am not in love with kohlrabi. So, this week I pulled a kohlrabi out of the crisper with the intent of improving our relationship. What a delicious and super easy recipe! The longer it sits in the fridge, the better it tastes; good news for leftovers the next day!

IMG_5147

Carrot-Kohlrabi Slaw with Raisins
(adapted from The Cleaner Plate Club, by Beth Bader and ALi Benjamin)
makes 4-6 servings

4 large carrots (about 3/4 lb) grated with your food processor
1 cup (1 fist size kohlrabi) peeled and grated in the food processor
1/2 cup raisins (you can add more or less)
sesame seeds, toasted or toasted unsalted peanuts

Dressing:
1 Tbs lemon juice
1 Tbs orange juice
1 Tbs white balsamic vinegar
3 Tbs grapeseed oil or canola oil
2 Tbs honey
1/4 tsp salt
1/4 tsp pepper

Combine the lemon juice, orange juice, white balsamic vinegar, grapeseed oil, honey, salt and pepper and whisk good to get if fully incorporated. Taste it to make sure you like it and adjust the seasonings as needed.

You can grate the carrots and kohlrabi by hand; I chose to do them with my food processor, using the grating disc. Place them in a large bowl and toss to mix. Add the dressing and toss well. You have a choice here: You can add the raisins now and they will absorb the dressing and plump out. If you like your raisins firm and chewy, don’t add them until you are ready to serve.

Cover and refrigerate for a few hours to chill and allow the flavors to blend.
Before serving, toss the salad to redistribute the dressing and sprinkle on the sesame seeds or peanuts. Enjoy!

Almost every nut tastes better when toasted. The heat brings out the flavor and makes them crunchier as well. Once you start toasting nuts you will not go back to eating them without toasting first!

Toasting Sesame Seeds
Heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes. Remove seeds from pan and allow to cool. Note: Don’t walk away as they toast quickly and will burn!
Toasting Peanuts
Preheat oven to 350 degrees. Place peanuts in a single layer in a shallow pan. Bake for 15-20 minutes. Stir once or twice during cooking time. Cook until slightly underdone, as they will continue to cook after you pull them out. Remove the peanuts to a plate and allow to cool for at least 10 minutes. DO NOT try to pop one in your mouth until at least 10 minutes of cooling time has passed, as they will burn your tongue!

While I LOVE broccoli cooked a number of different ways, I have not historically been a big fan of RAW broccoli. However, everything has changed, now that I have this recipe in my arsenal! This is a super easy recipe because it can all be prepped in stages as time permits. AND it tastes great on the second day so you can combine and serve whenever you want.

IMG_5277

Broccoli, Bacon and Cashew Salad
(adapted from The Cleaner Plate Club, by Beth Bader and Ali Benjamin)
makes 6 servings

Dressing:
1/3 cup honey
1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup cider vinegar
1 Tbs soy sauce

Nut Topping:
2 Tbs honey
3/4 cup unsalted cashews
1/8 tsp cayenne pepper
1/4 tsp salt
butter, for rubbing on the pan and also on a cooling plate

Salad ingredients:
1/2 lb of bacon, or turkey bacon strips
1 large head of broccoli ( the original recipe called for a mix of raw broccoli and raw cauliflower, which I would have tried but no cauliflower yet!)
1 small red onion, chopped finely (or use the wonderful red scallions we have been getting!)

To make the nuts:
Preheat the oven to 350 degrees.
Wipe the inside of a medium size bowl, a spoon, and metal spatula and a sheet pan with oil, to lightly coat. Pull out a plate and wipe a stick of butter around it to coat it with butter, set aside. Combine the nut topping ingredients and mix with the spoon that has been oiled (to keep the honey from sticking). Pour the nut mixture onto the prepped pan and spread out in one layer. Bake for 8 minutes. Pull out and using the metal spatula that has been oiled, flip the nut mixture off the pan and onto the buttered plate. This may seem like a lot to do, but believe me the taste of these nuts is out of this world and you just simplified your cleanup, BIG TIME!!

Next, fry the bacon in a pan over medium heat (save the drippings in the fridge for the quiche crust we are going to make in a couple weeks!) or lay the strips out on a pan and cook along with the nuts for about 15 minutes, until crisp and browned. Then set the strips on paper towel to absorb excess oil and set aside.

Cut the broccoli into florets, (save the stems for a stir-fry). Combine the florets with the onion in a large bowl and crumble in the bacon.

Mix the dressing ingredients with a whisk and pour over top of the broccoli mixture. Toss well and refrigerate.
When ready to serve, toss well again to redistribute the dressing and sprinkle with the cashews.
Now, tell me you still don’t like broccoli?!!
See you in the first week of August!
Lisa McLean

Kohlrabi

Kohlrabi?!!??!

I’m going to admit that the first time I saw kohlrabi written on the board, I had no clue what in the world this vegetable was. I didn’t quite know what to think of this “savory apple”. I went on a search for new exciting recipes after returning home from CSA pick-up and have since come to really enjoy kohlrabi’s unique characteristics!

Cut the leaves from the globe when you get home. The leaves should be eating as soon as possible and the bottom will last about 3-4 weeks in the fridge. You can eat kohlrabi cooked or raw.

My all-time favorite preparation for kohlrabi is kohlrabi cakes. I love playing with the herbs in the recipe. Last week I added fresh sage and Parmesan cheese. This week I’m adding thyme and oregano and topping with a dollop of sour cream. YUM! Warning: don’t skip the draining and squeezing step!

While eating at Girl & the Goat in Chicago, I was excited to see kohlrabi on a restaurant menu so I ordered the Kohlrai, Fennel and Blueberry Salad. The entire table loved it!

Grate them and throw in any slaw recipe or on top of salads. OR make them the star of your next slaw with this recipe. I like adding chopped red bell peppers to the kohlrabi slaw recipe when they are in season. I’ve also tried and liked this Asian Kohlrabi slaw recipe.

Grill kohlrabi.

Steam Kohlrabi.

Add kohlrabi to vegetable soups as in this recipe or simply add to your favorite vege soup recipe.

Stir-fry kohlrabi.

Marinade it and eat it raw.

Cook and mash or puree kohlrabi.

Stuff kohlrabi.

Braise kohlrabi. Probably my second favorite kohlrabi preparation. Most recipes call for the skin to be removed, but not this one! Leave the skin on. I love serving butter braised kohlrabi with Cabernet Braised Beef Short Ribs.

Don’t throw those greens! Prepare them as you would other cooking greens, like kale. Pesto those greens and serve over pork chops.  Saute them with some sesame oil and stir in a little chili paste also….You get the idea.

I flagged this recipe a while ago for kohlrabi fritters using cottage cheese. I plan to try this soon.  Are you gluten free? Try this kohlrabi fritters recipe using coconut flour or this one using ground almonds for added protein.

Interested in preserving your kohlrabi?…If you are a big kraut fan, try making some kohlrabi kraut! Here’s a great pickled kohlrabi and carrot recipe. Another fabulous pickled recipe is this one for quick purple kohrabi pickles.

Check out our Pinterest Kohlrabi Board for nearly 40 more ideas for your kohlrabi.

Week 19: Roots, Squash and More Greens!

 
Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
 
 
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
 
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
 
 
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
 
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
 
 
Spaghetti Squash with Meatballs
 
1 large or 2 medium sized Spaghetti Squash
 
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
 
Mozzarella and Parmesan cheese, optional
 
 
 
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
 
 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
 
 
 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
 
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
 
 
 
 
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
 
 
 

 

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.