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Archive for April, 2009

Beet Greens are similar to Chard, so keep them in mind for these recipes too.

Check under the Radish and Turnip section for new recipes too.  The new ones each week will be listed first, and sort of categorized for easy consultation.  The Garlicky Turnip and New Potatoes sounds amazing.

From Courtney:

Baked Chard Béchamel

1tbsp butter, with 1 Tbsp flour in a saucepan, wisk in 1c milk after cooking about a minute on med. cook until thickens, add salt, pepper, pinch of nutmeg and 1/4 tsp cayenne.

pour over 2lbs pre-cooked chard in ovenproof pan, and sprinkle with 1/2 c breadcrumbs. Put in 375degree oven for 12 minutes.

So super tasty! Comes from How to Cook Everything – Mark Bittman

Nice change from olive oil and garlic. I bet it would work great with beet or turnip greens too!

This recipe is from Jean:

Tuscan Chard and White Beans

Heat 3 TBS olive oil in large skillet over medium heat.

Stir in: 1 TBS minced garlic, 6 anchovy fillets-chopped and ½ tps red pepper flakes.

Cook 30 seconds.

Add: 1 bunch (1lb) Swiss chard-coarsely chopped, 1 cup chicken broth and 1 tps salt.

Cover and cook over medium-low low heat, stirring occasionally, until chard is tender – 10 minutes.

Stir in 1 can (19 0z.) cannelloni beans-rinsed; heat through.

Toss with cooked shells or cavatelli – or whatever.

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Carrot Dogs!

The carrots are growing like crazy and even starting to shoot up their flowers stalks due to all of our ups and downs in temperature.  This recipe comes from the Savory Market on James Island and we LOVE them.  They can hang out in your fridge marinating for two weeks, but are ready in an hour too.  Eat ’em just like a hot dog, but with no meat or soy!  Top with braised mustard greens or fresh lettuce.

You need:

6-10 meduim sized carrots, those about the size of a traditional hot dog, washed and with ends cut off.

For the marinade, whisk together

1 cup soy sauce or tamari

1 cup water

1/2 cup rice vinegar

1/4 cup sesame oil

1 tbsp chopped pickled or fresh ginger

1 tbsp chopped fresh garlic

pepper to taste

Directions:

Boil 5 cups water in a large pot.  Cook carrots until al dente, not to mushy ’cause they are nice with just a little snap.  When tender, drain boiling water and run cool water over them to halt cooking process.   Transfer carrots to storage container.  Pour marinade over carrots and refrigerate.  The longer they sit, the more they taste like a hot dog!

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Our Spring bumber crop of heirloom salad greens is providing quite a bounty for our CSA right now.  Here are a few dressing ideas from our members:

From Vanessa:

Also, I’ve made a green-goddessy sort of dressing that I wanted to volunteer because it goes well with many of the greens:  Take one avocado, 3 T white wine vinegar, a teaspoon or so of lemon juice or maybe lime juice, a couple of cloves of garlic, a shallot, some herbs, 2 anchovies, and some olive oil.  (I’ve been using tarragon in it but I think other herbs would work well too.)  Throw the garlic and shallot in the food processor and chop, add avocado, anchovy, vinegar, lemon juice, and herbs and blend, then add the oil.  This keeps well in the fridge without losing its nice green color.  It is fabulous on this week’s lettuce, and on pretty much anything else too.  (I put it on steamed broccoli rabe as well). (I got the basic recipe from this month’s Bon Appetit, from someone who credited Chez Panisse for the original, but I left out the heavy cream they called for and simplified the herbs and juices they prescribed as well.)

From Joanne:

Simply mix equal parts olive oil and lemon juice.  It goes great with these tender sweet greens.

From Rita:

Mix any combination of olive oil, vinegar (balsamic, red wine, rice wine, apple cider), tahini, mustard (honey, dijon, German), garlic, tamari or soy sauce, salt and pepper.  Just remember to shake really well.

I also make a strawberry balsamic from the fresh berries in season right now.  Blend a handful of berries with a little dijon mustard in the food processor.  Then stir in balsamic vinegar.  Great with the spicy mustard greens and arugula salads.

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Our fellow CSAers share their favorite ways to use up the bounty in the box each week.  Please e-mail vegitup@yahoo.com to have a recipe posted on the blog.  Thank you and ENJOY!

Spring Turnips and New Potatoes with Mellowed Garlic

Turnips never get the strokes that potatoes, tomatoes and other vegetables get all the time. Try this dish of new potatoes, spring turnips, mellowed garlic and fresh grated nutmeg. So French it practically speaks with an accent.

This recipe evolved over the years from one created by Michele Urvater and David Liederman in their Cooking the Nouvelle Cuisine in America (Workman Publishing, 1979). It’s our favorite partner with everything from simply a salad or other vegetables to any seafood or meat you can imagine.

Serves 4 to 6 and halves easily

  • 2-1/4 pounds small organic turnips, peeled and quartered
  • 3/4 pound organic new potatoes (Yellow Finns, red skins, White Rose or Desiree), peeled and cut in to 1-inch chunks
  • 6 quarts boiling salted water
  • 1-1/2 to 2 cups chicken or vegetable broth (homemade preferred)
  • 20 large cloves garlic, peeled but not crushed
  • A generous pinch freshly ground nutmeg
  • Salt and freshly ground pepper to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons snipped chives

1. Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch sauté pan, adding the garlic, 1-1/2 cups broth, nutmeg, a little salt and pepper. Cover and cook at a very slow bubble over medium-low heat, adding more broth if sticking is a problem. Stir often with a wooden spatula.

2. After about 25 minutes, when garlic is soft, cook off any excess broth until mixture is almost dry. Puree with the butter in a food processor, tasting for seasoning.

3. Serve hot sprinkled with chives, or refrigerate up to 24 hours. Reheat puree in a bowl set over a pot of boiling water.

This recipe is from Alice:

Haikuri Turnip and Spring Onion Risotto

Hello fellow veggie lovers!

Using up the rest of our veggies before next treats arrive.  Created a little risotto dish with the spring onions and haikuri turnips….delicious!

2 TBSP butter
2 TBSP olive oil
Salt and pepper
mostly the green part of the spring onion
halved turnips (when smaller than golfball size, quartered otherwise)
1 cup risotto
3 cups vegetable broth
small amount of diced garlic

1)  melt butter with olive oil, add onions, turnips, garlic, salt and pepper (saute for 3 mins)
2)  add risotto (saute for 3 mins)
3)  add one cup broth and stir constantly until liquid is absorbed, add each additional cup slowly until all liquid is absorbed (be patient)
4)  will be al dente, add pepper to taste and grated parmesan if desired, serve with a big salad

(the turnips are so sweet and add such nice flavor, I was really surprised!)  ENJOY!
This one is from Kate:
Summer Veggie Frittata
Hi All –

We were so busy this week, not much time in the kitchen – so I found myself w some veggies I needed to eat before the new box arrives tomorrow…thought I would share this recipe for a summer veggie frittata that was delicious and easy…
6 large eggs (Celeste’s are the best!)
fresh chopped herbs (i used oregano, parsley and basil)
salt, ground pepper
Rita’s veggies (radishes, swiss chard, mustard greens, spring onions…)
grated parm cheese
-preheat broiler
-whisk eggs w s&p and herbs, set aside
– sauté veggies in skillet w olive oil until tender
-pour egg mixture into skillet, use spatula to pull up sides to cook as much egg as possible until edge is set (approx. 2 min)
-sprinkle cheese on top
-broil frittata 2-2.5 min until puffed and golden
-cool 5 min, loosen edge and slide onto large plate
slice and serve w salad!  yum!  (i told my 2 yr old it was egg pizza and she liked it! whew – toughest critic in the house!)
Can’t wait for the new box!

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Here is a simple, basic recipe for lightly cooking this abundance of greens you will receive for a while.  It works for all greens and is quick and easy.  Don’t forget to eat the tops of the turnips, beets and radishes.  You can mix and match and this also works for the broccoli raab and broccoli shoots.

Wash and drain all greens.  Tear or chop into bite sized pieces.  In a large saucepan or skillet, sautee garlic and onion on low, when lightly browned add 1/4 cup water.  Add greens and cover for 3 minutes.  Uncover, stir and let water cook off.  Eat when tender- to your preference of course.

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The one and only bunch of collards you will be getting this season is in your box this week.  We had some last night and they were tasty.  Here’s what we did:

Remove leaf from stem by holding the stem and peeling the leaf away into bit sized pieces.  Wash.

Chop two Spring onions and sautee in about 3/4 cup apple cider vinegar.   Add lots of fresh garlic or garlic powder, salt and pepper to the pot.   When the onions are soft add the greens to the pot and coat with vinegar for a minute.  Add just enough water to cover the greens, a few jigs of soy sauce and simmer for 15-25, depending on your preference for tenderness.  Serve hot. 

I am getting so hungry writing all of this!  Enjoy!!

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Radishes will be a mainstay in the boxes every week, because they just love to grow in abundance around here.  So, get creative!  Here are a few recipes to get you moving:

Sweet and Spiced Herb Radish Sauté

Serves 4

  • 1-1/2 to 2 tablespoons unsalted butter
  • About 24 small multicolored radishes, trimmed, washed and dried
  • 1/8 teaspoon sugar
  • Generous pinch hot red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 2 to 3 tablespoons water
  • 1/4 cup snipped chives or thin-sliced scallion tops
  • 3 basil leaves, torn
  • 2 tablespoons sour cream

1. Heat butter in a 10-inch sauté pan over medium high. Add radishes and sugar, sautéing about 2 minutes.

2. Lower heat to medium. Sprinkle radishes with salt, pepper and water. Cover and cook 1 minute. Uncover and boil off liquid, stirring all the time. Taste radishes for seasoning and fold in herbs. Serve warm with dollops of sour cream.

***from The Splendid Table online newsletter***

Radish salsa:  1 bunch radish, chopped or sliced thinly, cubed if they are large

1 tbsp each- lemon juice, chopped or dried cilantro, olive oil, apple cider or rice wine vinegar

and a dash of- cayenne pepper and black pepper

lots of salt

mix all of these together, refrigerate for an hour to let flavors meld (or just eat it right then :), serve over lettuce or arugula.  I added a shredded carrot the other night and it was yummy too.

Raw Radishes with Hummus Dip:

The D’Avignon’s are my favorite fresh eating radish.  They are fairly mild and make a great dipper.  Slice them lengthwise, or keep ’em whole.  Here is my Hummus (Garbanzo Bean) recipe which goes well with them.

In a food processor blend:

First: peel 1-2 cloves and pulse in the processor to chop first, or else you might end up with a whole clove in your mouth at one time.

Next add:

1 can garbanzo beans, 1 heaping spoonful tahini, 2 tablespoons olive oil, 1 tablespoon lemon juice, a pinch of cayenne pepper, black pepper and salt to taste.  If you need to, add a little water to get a nice creamy consistency.

This dip is a mainstay in my diet.  It is good with just about everything.  Throw it right on a salad, or wrap it up with raw veggies for a healthy lunch.

Braised Radishes with Honey:

In a large skillet, place washed, quartered radishes and 1/4 cup of water to cook on low heat.  Cover for five minutes and cook just until tender.  Drain remaining water and add 1tbsp olive oil and a nice drizzle of honey.  Cook for just two more minutes and salt and pepper to taste.

NOTE:  These receipes are approximations, adjust cooking times and amounts to your preference.  And ENJOY!

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