Monday, June 8, 2015

Roasted/Grilled Poc Choi

Tender stems and smoky, crispy leaves. A nice side dish with grilled fish or chicken. Also works well under the broiler in the oven.

1 Bok Choi
1-2 TBSP Oil (Sesame is good)
1-2 tsp Soy Sauce
couple generous pinches of Salt 'n Pepper

Slice Bok Choi lengthwise and rinse well to get all debris from between leaves. Drip dry. Preheat grill to Medium heat. Brush cut side of Choi with oil, sprinkle with S 'n P and place cut side down on grill. Cover and cook for 5-8 minutes intul leaves are wilted, color is bright, and you've got a nice char.

Brush uncut side with oil, Sprinkle with S 'n P, and flip over. Cover and grill for another 5 minutes until stems are tender. Remove to cutting board, and slice off base, cut into bite sized pieces and splash with soy sauce.




Rhubarb Simple Syrup

Excellent with plain seltzer water and a lime wedge, or mix up some refreshing cocktails.

4 C. Rhubarb, chopped
1 C. Sugar
1 C. Water

Place all ingredients in a large, heavy bottomed pot. Cook, stirring occasionally for 20 minutes or until all chunks have dissolved.

Strain liquids from solids, with fine mesh strainer and/or cheese cloth. Pour the pure juice into a glass jar. Syrup will last quite a while in the fridge.

Reserve the solids for on toast, vanilla ice cream, yogurt, etc. Solids will last a week or more.

Variations: Add in addition when cooking.
Ginger
Orange Peel
Basil
Mint
Strawberries

Sunday, May 31, 2015

Poc Choi with Garlic and Shrimp

A simple and light recipe to start off the summer season.

4 oz. + more Bok Choi
1/8 tsp Salt or more to taste
1 Tbsp Oil
1/4 C. Shrimp (peeled baby)
3 Cloves Garlic (finely chopped)

Heat up a Wok (or big pan) with oil and sauté garlic until light brown and aromatic. Add shrimp and cook until 1/2 done. Add chopped Bok Choi and stir fry quickly. Serve immediately.

Thanks Rasa: http://rasamalaysia.com/baby-bok-choy-with-garlic-and-shrimp/


Wednesday, January 21, 2015

Simple Cabbage and Rutabaga Side Dishes

Thank you Alan and Jessica for sharing your recipe ideas. These sound like a couple tasty and simple side dishes. 

Fried Cabbage


"We've looked for a while for a cabbage recipe that we like. Several have been ok, but many recipes involve raw cabbage or cabbage that gets cooked for a long time. This recipe is a happy medium...the cabbage if definietly not raw, but it is cooked for a short enough time that it still has a good crunch. The red pepper flakes give it a good kick so it makes an excellent side dish"

2 TBP Butter
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
1/8 tsp Pepper
6 C. Cabbage, coarsely chopped
1 TBP Water

In a large skillet, heat butter over medium heat. Stir in sugar, salt, and peppers. Add cabbage and water. Cook for 5-6 minutes, until tender, and stirring occasionally.

Credit to: http://www.tasteofhome.com/recipes/fried-cabbage


Roasted Rutabaga and Brussel Sprouts w/ Rosemary


"Last year, we made mashed rutabaga and it was ok. With last week's share, we made roasted rutabaga and brussel sprouts."

2 C. Brussels, halved
1 C. Rutabaga, peeled and diced
4 TBP Oil
1 TBP Rosemary, chopped (fresh/dried)
salt and pepper to taste

Preheat oven to 405 degrees.

Place veggies in 9 x 13 pan and toss with oil, rosemary and S & P.

Bake 25-30 minutes.

Sweet Potato Biscuits

Sweet and savory, these biscuits are a treat! Bake your sweet potatoes and pre-portion and freeze the sweet potato to make this recipe easy. Also, with the added moisture from the addition of the sweet potato, you'll need less butter than many standard biscuit recipes.

2 C. Flour (spelt)
1/4 C. Sugar
1 TBP Baking Powder
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 C. Butter
1 C. Mashed Sweet Potato (this recipe is forgiving, so you can add extra sw. pot. if you like)
1/3 C. Milk/Cream

Preheat oven to 450 degrees.

Combine and mix flour, sugar, baking powder, salt, baking powder, cinnamon in bowl.

Cut in butter. Add sweet potato and milk until dough just sticks together. Knead dough very lightly on floured surface. Roll out. Cut biscuits using a cup.

Bake on lightly greased cookie sheet for 10-12 min, until golden.

Biscuit Tips:
Do Not Over-knead: This works up the gluten causing harder, less fluffy biscuits. Let there be butter chunks and loose flour throughout.
Keep Moist Ingredients Cold and send them as quickly into the oven as possible. Once dry ingredients are mixed the butter, sweet potato, and milk should go in as cold as possible. I've read, not tried, grating frozen butter into the mix works well.
Press Straight Down When Cutting: No twisting the cup b/c this seals the edges and prevents rising. They might be more foolproof, and it reduces one step, if you forget about the cutting and just plop drop biscuits onto the baking sheet.

Monday, January 12, 2015

Sausage and Quinoa Stuffed Winter Squash


Cynthia, who picks up at Whole Foods in Wexford, shared this one. "We tried out a new recipe last month with some of the winter squash and hot sausage we received in our CSA share. It was absolutely amazing." Sounds amazing! I'd take her word for it.

2 Winter Squash, halved and seeded
3 TBS EVOO, divided
1 # Pork Sausage
1/3 C. Onion, diced
1/4 C. Celery, diced
1 Garlic Clove, minced
1/4 tsp Red pepper flakes
2 tsp dried Thyme
1 Apple, diced
1/4 C. Cranberries, dried
2 C. Quinoa, cooked
1/3 C. Parmesan Cheese
S & P

1. Preheat oven - 400 Degrees
2. Drizzle squash with olive oil, sprinkle with S & P. Roast for 45 minutes, or until fork tender.
3. While squash is cooking, heat a large saute pan with 1 TBS of Olive Oil. Add sausage and brown. Add onion, celery, garlic, red pepper flakes and pinch of S & P. Cook for 3-4 minutes, r until onion is tender and translucent.
4. Remove pan from heat and stir in chopped thyme. Stir in quinoa, apple, cranberries. Season with S & P.
5. Scoop mixture into roasted squash halves. Top with Parm Cheese and a drizzle of Olive Oil. Bake for 10 minutes.
6. Serve hot.

Recipe based on The Messy Baker Blog at  http://themessybakerblog.com/2013/11/17/sausage-quinoa-stuffed-acorn-squash/ 

Wednesday, January 7, 2015

Red Kuri Squash Pie w/ Ginger Shortbread Crust

Thanks to Eden who shared this one a while ago. I've been making it regularly at home and it was the dessert at the 2014 Fall Harvest Celebration. Use any winter squash you'd like. The Red Kuri works well b/c it's super sweet and creamy.

For the Crust:
4 TBS Unsalted Butter
2 TBS Sugar
1 C. Whole Wheat Pastry Flour
2 Egg Yolks
1 1/2 TBS Crystallized Ginger, finely minced
1/2 tsp Salt

Stir together butter and sugar, add in yolks. Add flour, ginger, salt until it just starts to come together( a little dry and crumbly). Press dough into bottom and sides of 9'' pie dish.Freeze for 20 minutes while you preheat oven to 375. Cover crust with a round of parchment paper(I used foil) and pie weights and bake 20-22 minutes or until golden brown, rotating 1/2 way thru. Cool before filling.

For the Filing:
How many will you make?
2 C. Pureed Squash
1 C. Cream
2 Eggs
1/2 C. Sugar + more if using pumpkin or other not as sweet squash
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt

Process all ingredients in blender and fill crust. Bake in 325 oven for 50-60 minutes or until filling is just about set. Allow pie to cool at least 6 hrs, or refrigerate overnight and serve with cinnamon/ginger whipped cream.

Eden found it here: http://www.healthygreenkitchen.com/red-kuri-squash-pie.html

Beet Vodka


Thank you to Jeff who has come thru with an alternative to roasted beets. I'm sold on Beet Vodka!

2# beets (peeled and finely diced)
1 ltr. vodka (I prefer 100 proof)

Pour the vodka over the beets, seal the jar and store in a dark place for 3-4 days. Decant and store in the freezer.

"My favorite way to enjoy is in shots with a dash of coarse salt and a bit of horseradish. Also makes the best Bloody Marys ever (especially pared with your mix)!"

Kohlrabi Fritters

Thanks to Roxanne and Kelsi for expanding our Kohlrabi possibilities beyond slaw. Fritters! Who knew?


Standard Kohlrabi Fritters

Julienned Kohlrabi
Egg
Breadcrumbs

Mix and fry in pan.

Roxanne's version:

I put the greens, which I wilted on the stovetop, between a fritter and a slice of wheat bread! It was awesome. Ate it for breakfast.


Curried Carrot Kohlrabi Fritters

1 kohlrabi bulb, peeled
1 large carrot, peeled

2 green onions, whites and greens thinly sliced
1 large egg, lightly beaten
1 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon yellow curry powder
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
About 1⁄2 cup butter

1. Using the large holes ina  box grater, grate kohlrabi. Gather with dish towel and squeeze to remove excess liquid. Repeat process with grated carrot (Warning: carrot may stain dish towel, paper towel alternative method)

2. Mix carrot, kohlrabi, sliced onion, egg, salt, pepper, flour and baking powder and combine thoroughly.

3. Heat butter in large heavy bottomed skillet. Scoop 1/4 C. portions, flatten and fry until golden, 3 min. each side.

4. Remove to cooling rack/plate lined with towels to absorb excess oil. Top with yogurt-herb sauce (below). or just with plain greek yogurt, Sriracha, sour cream, etc 

For Topping

1/2 C. Greek Yogurt
2 TBS Sour cream
1 TBS chopped Dill
1 TBS chopped Parsley
Juice of 1/2 a lemon
salt, pepper

Mix all ingredients, top fritters, and say Mmmm.

Thanks to Kelsi who posted this one to our CSA Facebook page. It's originally from these guys:

Friday, November 21, 2014

Sweet Pickled Daikon Radish

A kitchen filled with Daikon is a kitchen filled with love.
Thanks Jennifer! I love pickling: the process and the rewards to enjoy in winter! Thanks for testing this one for us.


1 C. Rice Vinegar
1 C. Water
1 C. Sugar
1 # Daikon Radish
1/4 tsp Tumeric
1/4 C. Salt


Combine vinegar, water, saugar and tumeric in saucepan and bring to boil, stirring to dissolve sugar. Remove from heat and allow to cool.

Peal Daikon (if skin is tough) and slice into 1/4'' thick rounds. Place in colander with salt and mix well. Place colander over a bowl and let drain for 1 hour. Rinse the salt off and dry diakon well.

Put daikon into glass jar and cover with brine. Refrigerate for at least 4 hours, preferably overnight.

(The website source says it'll keep for 2 weeks, but I would imagine it's closer to 2 months or more, just based on my novice pickling experience.)

This recipe was adapted from : http://www.foodnetwork.com/recipes/tyler-florence/sweet-pickled-daikon-radish-recipe.html