Apple Radish Salad

Recipe sent in by CSA member Maralie Armstrong-Rial.

Serves two as a side dish. The fresh mint is crucial for rounding out the pungent and sweet in this salad. Optional smoked salmon makes an excellent complement.

INGREDIENTS

• 1 apple, cubed

• 2 radishes, sliced & quartered

• sprig of fresh mint, chopped

Dressing:

• Juice squeezed from 1/4 lime

• 2 tbsp apple cider vinegar

• 1 tbsp coconut oil

• Honey to taste

• Splash of water to desired consistency

• Dash of salt

DIRECTIONS

• Whisk together the dressing ingredients in a separate bowl.

• Pour dressing over the apples and radishes.

• Toss it altogether and enjoy!

Turnip Apple Soup

Recipe sent in by CSA member Ellen Granger

INGREDIENTS

• 1 bunch sweet turnips (about 6 medium size), roughly chopped

• 1 apple, sliced

• 4 garlic cloves, roughly chopped

• Half yellow onion, roughly chopped

• 1 inch knob ginger, sliced or roughly chopped

• 2 tbsp butter

• Turmeric 

• White pepper

• Black pepper salt

DIRECTIONS

• Melt butter on medium heat 

• Sweat onions and ginger for 10+ mins

• Add garlic until fragrant

• Add apples and turnip slices 

• Season 

• Cover with broth and/or water 

• Season more to taste

• Cook for 30 mins or until you think it’s done. Can be partially covered to retain liquid, or add more liquid if necessary

• Immersion blend or blend until very smooth

• Eat hot or set in fridge to chill 

Thai Oyster Omelette (Hoi tod)

Recipe sent in by CSA member Ellen Granger.

INGREDIENTS

• 1/4 cup rice flour

• 1/4 cup water

• 2 tbsp peanut oil 

• Salt

• 5 eggs

• 3 garlic scapes, or garlic cloves 

• Small bunch of cilantro

• 3-4 green onions

• 1 shallot 

• 2-3 Thai chilis 

• 1 tsp of sugar 

• 1 tbsp fish sauce 

• 10-12 fresh shucked oyster meat

DIRECTIONS

• Mix 1/4 cup rice flour with 1/4-1/2 cup water and 1 tsp salt until still watery, less thick than pancake batter 

• Mix eggs, sugar, fish sauce, herbs, all veg leaving one garlic scape/clove aside

• Heat 1 tbsp of peanut oil into wok, swirl around

• Pour in rice flour batter to coat the sides of the wok with it

• Once it’s crisping at edges, break into quarters and flip each piece over and move away from middle of wok

• Put 1 tbsp more of oil, add remaining garlic scape/clove, cook until fragrant, then add oysters and let cook for 30 seconds to 1 minute 

• Dump in egg mixture and let it cook until set to desired amount (flip if you want, not necessary). Enjoy!

Rhubarb Cordial

Recipe sent in by CSA member Maxyel Acevedo, who recommends saving any leftover rhubarb to make a compote.

Based on an original recipe by David Lebovitz.

INGREDIENTS

• 1/3 lb rhubarb cut into 1/2" pcs

• 1 tbsp orange liqueur

• 1 cup gin

• 2 3/4 tbsp sugar

• 1 wide strip orange zest

DIRECTIONS

• Put all ingredients in a large mason jar (make sure there's about 1" left of empty space).

• Cover and shake so sugar dissolves. Let stand at least 1 week and up to a month, continuing to shake every day.

• Using a mesh strainer lined with cheesecloth, strain into a clean bottle with a tight fitting cork or swing cap.

• Store in the refrigerator.

• Drink with an ice cube as a cordial or mix with gin and seltzer as a summer cooler.

Summer Squash & Garlic Scape Egg Roll

The other day I watched a trailer for Nadiya Hussain’s Netflix show Time to Eat, where she made the easiest (and come to find out - most delicious!) egg sandwich.

It’s sort of a mix between a quesadilla and an egg sandwich, and works well as a “clean out your fridge” or “use up all your leftover CSA veggies” meal. You can throw any veggies, cheeses, meats or other add-ons that you want and it’s delicious!

Ingredients

• 1 garlic scape, chopped

• 1 small summer squash, thinly sliced

• 1 egg (could use 2 for some extra protein!)

• Splash of almond milk (or any variety of milk)

• Salt & Pepper

• Tortilla

• Scallions, sliced

• Small handful of shredded cheese

• Hot sauce (optional)

Directions

• Heat butter or oil in pan with garlic scapes. Cook 1 - 2 minutes until lightly browned

• Add summer squash to pan and cook until lightly brown on one side

• While it’s cooking, mix egg(s), almond milk, salt & pepper in a bowl

• Add egg mixture to the pan and make sure it covers the whole bottom of the pan

• Before the egg is fully cooked, place the tortilla on top, covering the entire mixture. Let is cook for a few seconds so the egg can bind to the tortilla

• Flip the whole thing with a spatula so your tortilla is on the bottom and almost cooked eggs are on the top.

• Sprinkle with cheese, scallions and hot sauce (if using). Let cook for 2 - 3 more minutes, until bottom of tortilla is lightly browned and egg is cooked through to your liking.

• Remove from pan and roll (don’t burn your hands!). Slice in half and enjoy! (I added some CSA strawberries on the side, too!)

Apple Butter

Not sure what to do with the dozens of apples you are collecting from your fruit pickups? Tired of crisps or don’t feel like messing with a pie? Try Apple Butter!

If you saw me at the garden last weekend, you probably heard me dreaming about making apple butter, thanks to a hot tip from a creative member. I did it! And it was easier than I thought.

This recipe was adapted from Food Network - I took a number of liberties, didn’t measure a thing, and it turned out great. Time not on your side? Try this in an Instapot or slow cooker (sorry you are on your own for the timing and temperature there, but let us know what works!)

Ingredients:

• 4 lbs of apples; peel and chop them

• 2 cups apple cider

• 1 cup light brown sugar

• Sprinkle of Kosher salt

• Juice from half a small lemon

• 1 tsp cinnamon

• 1tsp nutmeg

• 1tsp ground cloves

• 1 tsp vanilla

Directions:

• Preheat the oven to 250 degrees F.

• Combine the apples, apple cider, brown sugar and salt in a Dutch oven over medium heat. Bring to a simmer, partially cover and cook about 20 minutes

• Stir in the lemon juice, cinnamon, vanilla and cloves. Use immersion blender (or ladle into a blender) to blend until smooth

• Put dutch oven filled with apple mixture into the oven and bake for around 4 hours, stirring every 30 minutes. You’ll know when its done when it has thickened into a deep amber.

• Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate.

Recipes using vegetables from pickup week of 6th October

These recipes come from CSA member Jenny

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Radishes: Radish Butter on Bread

soft butter + grated radish + salt + pepper  to taste

spread on crusty bread. 

enjoy!

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Carrots: Coconut Ginger Carrots (recipe here) from my favorite vegetable dish cookbook -- Mollie Katzen's The Vegetable Dishes I Can't Live Without. This book has never let us down. Each recipe we try from it is a new adventure in flavor.

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Eggplant: Eggplant Bread Salad. The second I saw the recipe on Serious Eats, I knew I had to make and eat this baby. Grilling the eggplant took a little time, but all the assembly was worth it. So delicious! This is one of my favorite recipe discoveries of the season so far.

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Sweet Potato: Sweet Potato Buttermilk Pie. I saw a link to this Lee Brothers' recipe in my RSS reader and thought it looked "special" enough for some CSA sweet potatoes. It does have a singular texture that is more like cheesecake, as promised. Lemon juice lends a surprising citrus angle to this pie, and I actually used half lemon and half lime juice (because I had a half of each sort of fruit in the refrigerator ready to go).

I topped each slice with a little unsweetened whipped cream when we ate the first and last slices at home, but it also traveled well (to Cold Spring and back) naked, where it pleased both sweet-tooth-people like me and not-so-sweet-tooth-people.

My pie crust recipe came from Mark Bittman's How to Cook Everything. I made his version sweetened with a little sugar (as the pie filling is not very sweet) and enriched with an egg yolk (from our CSA dozen eggs).

As soon as it was eaten, the spouse asked me to make another. That spells success as far as I'm concerned.

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Spicy sesame zoodles with crispy tofu

Image From Pinch of Yum

This Recipe was contributed by CSA member Katherine Howe.

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Spicy Sesame Zoodles with Crispy Tofu

Ingredients
 

 Chili sesame sauce:

1/2 cup peanut butter

1/3 cup sesame oil

1/3 cup light low sodium soy sauce

1/4 cup rice vinegar

2 tablespoons chili paste (like sambal oelek)

2 tablespoons sugar

1 clove garlic, minced

1 knob of fresh ginger, peeled and grated

Zoodles and tofu:

12 ounces extra firm tofu

4-6 zucchini

sesame seeds and scallions for topping

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METHOD

See here for method 

Mexican Green Salad

This Recipe was contributed by CSA member Katherine Howe.

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Mexican Green Salad

Ingredients
 

From Cookie and Kate

⅔ cup pepitas (green pumpkin seeds)

• ½ teaspoon olive oil

• ½ teaspoon chili powder

• Pinch of salt

• 5 ounces baby spring mix

• 6 oz arugula 

• 1 pint (2 cups) cherry tomatoes, quartered

• 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

• 1 small red onion, chopped

• ⅔ cup crumbled feta cheese

• 2 ripe avocados (thinly slice just before serving)

• 2 diced green bell peppers 

• 4 diced  carrots 

• 4 ears grilled corn

Serrano cilantro dressing

• ½ cup extra-virgin olive oil

• ½ cup lime juice (from about 4 limes)

• ½ cup lightly packed cilantro (mostly leaves)

• 1 small Serrano pepper, seeds and ribs removed, and roughly chopped

• 1 tablespoon tahini (optional, for a more creamy dressing)

• 1 tablespoon honey or maple syrup

• 1 teaspoon ground cumin

• ½ teaspoon Dijon mustard

• 1 clove garlic, roughly chopped

• ¼ teaspoon fine sea salt

• Pinch of red pepper flakes (optional, for extra heat)
  

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METHOD

Method is here 

Roasted Fennel with Parmesan

This Recipe comes from CSA member Katherine Howe.

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Roasted Fennel with Parmesan

Adapted from Giada de Laurentiis (found on foodnetwork.com)

Ingredients 

Two fennel bulbs

1/4 cup grated Parmesan 

Olive oil 

Salt 

Pepper
  

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METHOD

 Preheat oven to 375 degrees. Lightly oil a shallow baking pan. Chop fennel vertically into 1/3 inch slices and arrange in the pan- add salt and pepper to taste. Sprinkle on grated parmesan and drizzle 2 tablespoons olive oil on top. Cool for 30 minutes or until tender and golden brown. Chop 2 tablespoons fennel fronds and sprinkle over before serving. 

We have also added carrots to this recipe and imagine you could do the same with other veggies!

 

Watermelon Gazpacho

Image via Pooja Amy Shah’s Instagram

This Recipe comes from CSA member Pooja Amy Shah

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Watermelon Gazpacho

Ingredients
 1 large red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped 

- 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped

- 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped

- 1 jalapeño pepper, 1/2 roughly chopped, 1/2 finely chopped (more or less to taste)

- 2 cups chopped fresh tomatoes

- 6 to 7 cups of chopped seedless / de-seeded watermelon 

- 1/4 - 1/3 cup chopped cilantro

- 1/4 - 1/2 cup of red wine vinegar (more or less to taste)

- 1 Tbsp kosher salt

- 1 Tbsp olive oil

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METHOD

a) Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a high speed blender and blend until smooth. (Reserve the finely chopped vegetables for adding later.) Add the tomatoes and pulse until close to puréed. Add the watermelon and pulse again. Pour into a large bowl.

b) Taste the soup and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like. Whisk in the salt and olive oil.

c) Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour (better overnight!). Add more salt to taste if needed.

Garnish with avocado, vegan crema, cilantro 

Yum! :)

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

This Recipe comes from CSA member Paloma Soledad.

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Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

Ingredients

3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes 

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METHOD

Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.

In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.

Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead. 

Beet Veggie Burgers

Image via Three Hungry Boys

This recipe comes from the blog "Three hungry boys" - the ingredients are below, and the method is listed on the original site

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Beet Veggie Burgers

- Serves 6 people -

Ingredients
2 tablespoons canola oil, divided
3 small beets, scrubbed and cleaned
½ cup green lentils, rinsed
½ cup millet
½ cup raw cashews
4 ounces brown mushrooms, trimmed and sliced
½ cup minced yellow onion
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
cheddar cheese, avocado, sauteed mushrooms for serving
sourdough bread

METHOD

Please see the method here

Zucchini and Baby gem Salad

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

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Zucchini and Baby Gem Salad

Ingredients

1 yellow zucchini
1 green zucchini
1 head of gem lettuce
1 cup ricotta
salt
pepper
lemon juice
basil
parsley

METHOD

Slice the zucchini into thin slices using the mandolin. Place into a bowl with salt, pepper, lemon juice and ricotta. Mix until everything is covered in ricotta. 

Add the gems and basil and parsley. Adjust seasoning and serve. 

Braised Swiss Chard Grilled Cheese

Photo from La Brea Bakery

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

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Braised Swiss Chard Grilled Cheese

Ingredients
1 bunch swiss chard
1 head Garlic
Kosher Salt
1 Tbsp crushed fennel seed
1 Tbsp chilli flakes
4 slices miche or sourdough bread
butter
1 cup grated Comte

METHOD

Wash the Chard. Blanch in a pot with boiling water and salt. 

Cook until tender and the stalks have turned sweet. Drain. 

While the chard is cooling slice 3 cloves of garlic very thinly. Slice the chard into small pieces. 

In a pan, heat some oil, then cook the garlic until tender but no colour. Add the spices and cook until fragrant. Add the chard and more olive oil, and season with salt. 

Assemble your grilled cheese with the cooked greens and comte, and then fry in the pan until crispy.

Green Minestrone Soup

Photo via Epicurious

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

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Green Minestrone Soup

 

Ingredients

2 cups cooked french beans
2 heads broccoli
2 green Zucchini
1 bunch Spinach
2 cloves Garlic
2 celery Stalks
1 bunch basil, mint and parsley

METHOD

Start by making a soffrito of the thinly sliced garlic and diced celery. Cook down in a pot with some oil until it is translucent. 

Add the broccoli cut in small pieces and cover with water and cook until tender. Add the beans and bring up to a boil. Add the zucchini and spinach. Cook until everything is tender. Adjust seasoning with Salt and Pepper. 

Take 1/4 of the soup and place in a food processor and pulse until smooth, then add back to the pot. Depending on how smooth or chunky you like the soup, you can adjust how much you blend. 

Finish with nice olive oil

Crispy Flowering Broccoli over Labneh with Zaatar

This recipe for Crispy Flowering Broccoli over Labneh with Zaatar comes from CSA member Helena Tubis

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Crispy Flowering Broccoli over Labneh with Zaatar

Ingredients

Flowering Broccoli
Olive Oil
Salt
Pepper
Zaatar Spice Blend
Aleppo Pepper
Labneh / Yogurt to Serve

METHOD

Preheat the oven to 375F or a grill to medium heat

Line a baking tray with parchment (only if roasting)

Trim flowering broccoli. With the big leaves I like  to cut down the center rib so it’s easier to eat and less fibrous. For the florettes I like to keep them a nice size.

In a shallow baking dish or bowl, combine the olive oil, salt and pepper. Stir to combine. Add the sprouting broccoli and toss to coat.

Place the broccoli in an even layer across the prepared baking tray. If grilling, place broccoli in preheated grill (ideally on a grill tray) and shut cover. Cook until desired tenderness is reached, flipping if necessary, and till the edges are slightly crispy, about 10 to 15 minutes.

While the broccoli is cooking, spread a nice layer of labneh or greek yogurt on a plate. Top with a splash of olive oil, zaatar spice, allepo pepper and some salt.

When the broccoli is finished, pile it on the labneh/yogurt and finish with additional zaatar, allepo and salt.

Note: this preparation works wonderfully with carrots and other hearty vegetables. You can also swap the zaatar with another spice blend of your choosing.

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.

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Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

Pesto
Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste

Zucchini Noodles
2 zucchinis
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto

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METHOD

PESTO

Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.

ZUCCHINI NOODLES

Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!

Spinach and Butter Bean Baked Eggs with Preserved Lemon and Feta

Photo via Cloudy Kitchen

Photo via Cloudy Kitchen

These Spinach and Butter Bean Baked eggs are a great way to make the most of the Spinach and eggs in this week's share! You can customise them however you like - they make the perfect easy breakfast or brunch with some crusty bread. The Recipe comes from CSA member Erin Clarkson who blogs at Cloudy Kitchen. You can find the recipe on her Blog. Happy Brunching! 

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Squash Miso bowl with ginger and greens

CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site