WEEK THREE (MAY 24)
(Full Share)
Here's my recipe for grilled greens -Karen
FOR GRILL:
- Any greens, any quantity, leaves kept whole
- Olive or grape seed oil
FOR SKILLET:
- 1-2 Tbls olive or grape seed oil or butter
- Vinegar to taste
- Salt & pepper to taste
Rub the greens (even lettuce!) with oil. Place the whole leaves on a grill over hot coals and cook until very lightly browned around edges of leaves. Turn once while cooking. They cook really fast, just a minute or two. Remove from grill and chop. Saute for a couple of minutes in hot skillet with a little butter, olive oil or or bacon drippings. Add a splash of vinegar, any kind you want ( maybe your own herb vinegar made from CSA fresh herbs! ) and cook a minute more. ( cooking times will vary depending on the type of greens, how cooked you want them, and your grill ), Add salt and pepper to taste. If you grill lettuce, its great added to a salad of fresh lettuce and vegs, Just make sure the grilled lettuce is not overcooked. Enjoy!
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I couldn't believe how tasty my veggies came out tonight. I sauteed them in a frying pan with....well, I'll write it below and you can add it if you want. Fun today!
Thanks!
ariele
Sauteed Organic Greens and Fresh Herbs
- Olive Oil- 2-3 Tbsp.
- 1/2 cup chopped onion mixed with chopped herbs such as tarragon, oregano, parsley, sage, rosemary and thyme. Whatever fresh herbs you have on hand.
- 1/2 tsp. sea salt--which I tossed in with the raw chopped dinosaur kale, red mustard greens, swiss chard, beet greens (whatever you have on hand)
- 1-2 Tbsp. real butter
- cooked rice
- 1 and 1/2 Tbsp. of bread crumbs
- 1-2 Tbsp. shredded cheese (any kind)
- Shitake mushrooms (or others) cut up
Start the rice and when it's almost halfway done, chop your onions and herbs. Chop the greens and keep them separate from the onion mixture. Toss the raw chopped greens with the sea salt if desired.
Sautee the onions and herbs on medium high heat in a frying pan with at least 1 and 1/2 Tbsp. of the olive oil. Add a little of the butter to keep it moist enough to cook. I added some of the spiky black/green lettuce (usually seen in a mesclun mix) at the same time as the onions-approximately a cup full of leaves.
When the sauteed onions, etc. are mostly done, make a circle in the middle and add remaining olive oil and butter. Place the veggies into the circle and then all over. Turn over and stir after a few minutes. Add the mushrooms toward the end of the cooking period.
When done, add the bread crumbs and cheese (if desired) on the top. Turn down heat to low and put a cover on. It will be ready in 2 mins. or as soon as the cheese has melted.
Serve over the rice. I use basmati when I can afford it.
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WEEK TWO (MAY 17)
ROASTED BEET SALAD
Last week I made roasted beet salad using the CSA's beets/oranges/lettuce. -Mary Jane
- drizzle beats (trimmed and washed) with olive oil, salt and pepper
- roast in 400 degree oven 1 hour or tlll done
- cool, peel and slice make a bed of lettuce
- place sliced beets. red onion sliced, orange segments on top
- drizzle with more olive oil, juice from core of orange, salt and pepper
- top with toasted walnuts and shaved romano cheese (or feta, or parmesan)
POTATO - KALE SOUP
Tonight I made potato/kale soup using the kale and onions from the CSA
- saute sliced onions and minced garlic in olive oil till soft
- add 4 cups broth (chicken or veggie)
- 1-2 cups milk
- 1 lb red skinned potatoes cubed
- salt and pepper (about 1 tsp each)
- bring to a simmer and cook about 1/2 hr till potatoes are tender
- add washed, trimmed and thinly sliced kale (about 4 cups)
- cook another 10 minutes or till soft
At this point you can leave it chunky or use a blender/hand blender to make it creamy. Add 6 oz kielbasa thinly sliced (optional) till heated through. Season to taste if needed.
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MARINATED RADISHES - Ariele Johannson
- Small dish of sliced or chunks of radishes (Custard cup)
- 1 tsp raw sugar
- Juice of 1/2 lemon
Let sit overnight. Serve with mandarine orange slices.SMUDGE STICKS -Kim
I wasn't ready for the sage and rosemary the first week, so instead of just setting them to dry, I made smudge sticks by bundling the sage and rosemary and tying it tightly with cotton thread. It's been rainy, so I hung them above the woodstove to dry. Native Americans used smudge sticks as a kind of cleansing incense. We'll see what mine turn out like.
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KALE CHIPS
Peg Hance said she makes "kale chips" with the extra kale she gets. We have to bug her for the recipe... I think she drizzles olive oil and spices on them and sticks them in the oven. She says they are wonderful!
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MARINATED CARROTS -Kim
(These are the basic proportions I use... but adjust to your taste. The chive flowers made it so pretty!)
- 2-3 lbs carrots (Costco sells them in 5 lbbags)
- 1/2 gallon water (enough to cover)
- 2-3 TBS salt (you can adjust this later to taste
- 1/4 cup vinegar
OPTIONAL GOODIES:
- 4 oz jar of jalapeņo peppers and juice
- 1 cup sliced purple or green onions
- 3-6 sprigs fresh oregano
- chopped garlic to taste
Place cold water in a stainless pot, add salt, vinegar, and carrots. Bring to a nice boil, then remove from heat. The carrots will continue cooking a bit in the hot water. Don't let them get too soft!
When the water is warm (not hot), add jalepeņos & juice, sliced purple qne/or green onions (the CSA ones are perfect!), oregano, garlic and whatever else looks good.
These will not have great flavor until they are well-chilled overnight, so be patient. You can adjust the salt and vinegar to taste after they've cooled.
The carrots from the last two shares (whitish and reddish) are perfect to add to the store-bought ones.
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WEEK ONE (MAY 10)
(Full Share)
Here are some simple recipes that I often use and work perfectly with the vegs from the CSA delivery. Blood Orange Vinaigrette, Compound Herb Butter and Radish. Butter are so easy yet add tons of flavor to different foods. HAVE to use real butter in these recipes...no margarine!!!
-Karen
BLOOD ORANGE VINAIGRETTE
- Zest from one blood orange or regular orange
- Juice from same orange
- 2 tsp. rice vinegar (mild and doesn't mask the orange flavor)
- 1 or 2 cloves garlic pressed (depends on your taste)
- 1/2 - 1 tsp. agave nectar or sugar (more if you like a sweeter dressing)
- Salt and fresh ground pepper to taste
- Any fresh minced herbs - 1-2 tsp.
Whisk together and let marinate for at least 15 min. to tame the bite of the raw garlic, and bloom the flavor of the orange zest and herbs. Then add 1/4 C.of extra virgin olive oil (less or more depending on how much juice you get from the orange and your taste) Whisk to blend. Toss into salad. Makes enough for two big salads
COMPOUND HERB BUTTER
- One stick butter, room temp.
- 1-2 Tbs. fresh herbs (depends on taste)
Finely mince herbs and stir into butter. Let sit for half to one hour at room temp to let flavors blend. Wrap in plastic, wax paper or glass container and chill. Great on burgers, steaks, potatoes, vegs and fish...anything, really!
HERB AND CHEESE BUTTER (same quantities)
Warm butter over very low heat. When melted, add 1, 2 or more cloves garlic, pressed ( depending on taste), and a generous pinch of salt (to taste).
Poach for 10 min. or more, making sure the heat is low enough that the garlic doesn't brown.
Add minced herbs and fresh ground pepper to taste, and poach for about five more minutes.
Remove from heat.
Whisk in 1 Tbls. goat cheese, cream cheese, blue cheese or 4 Tbls. Parmesan cheese.
Unbelievable on roasted potatoes and beets! Can use to make garlic bread or on any meats, vegs and fish. If you like goat cheese, it's an incredible flavor addition to this butter for potatoes and pasta!
RADISH BUTTER:
- 1 stick butter, room temp.
- 1/2 cup radishes, sliced
- 1 tsp lemon juice.
In food processor cream butter. Add radishes and lemon juice, then pulse enough to super finely chop radishes. Add salt and pepper if desired. Really good on sandwiches, crackers or toasted baguette slices.
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