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Archive for the ‘CSA Spring and Summer 2009’ Category

These recipes are cut and pasted from Mariquita Farms CSA website.  Sorrel is traditionally used with fish and in soups- the sauce for the fish below sounds delightful!

Lore and Legend of Sorrel from The Good Herb by J. Benn Hurley

Some Irish historians say that sorrel, not clover, may have been the original shamrock, and that it may have been the arrow-shaped, three-cornered sorrel leaf that St. Patrick used as a model for the trinity. Early Egyptians and Romans nibbled on fresh sorrel leaves after overeating, both for their soothing effect on the digestive system and for their diuretic properties. In North America, 200 years ago, sorrel was eaten as “lemonade in a leaf.” It’s a good source of vitamin C, and used to be taken to prevent scurvy.

“Sorrel” Musings from Everyone Eats Well in Belgium by Ruth Van Waerebeek

In the United States, sorrel is usually considered an herb, but it is really a leafy green vegetable not unlike spinach. It is much prized in Belgium for its tart, acidic taste, and we grow it in our kitchen gardens right next to the spinach.

from The Oxford Companion to Food by Alan Davidson: An old English accompaniment to meat and fish was greensauce made from sorrel pounded to a paste with vinegar or lemon juice and sugar; and this name was also applied to the plant itself.

Sorrel Risotto idea from Susan K:

I used the sorrel last night it was fabulous–I sauted the leaves in olive oil with chopped garlic until it was kind of mushy. Then I stirred it into risotto just before serving.I hope to see some more of it in the next box

Penne with Mushrooms and Fresh Sorrel from The Good Herb by J. Benn Hurley

1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chile pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pound dried
1/3 cup minced sorrel leaves

Heat a large sauté pan over medium high heat, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and sauté for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.

Leek and Sorrel Pancakes with Smoked Salmon
adapted from Big Oven.com

1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish

Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.

Split Pea Soup with Sorrel Stir chopped fresh sorrel greens into hot pea soup just before serving.

Carrot Sorrel Juice

2# carrots
1-2 stalks of celery
1 apple
1/2-1 whole bunch sorrel

Clean the carrots and remove any green parts. Wash the celery but do not remove the leaves. Cut the granny smith apple into 1/8th segments and remove the bitter seed pod. Rinse the sorrel leaves. Run everything through the juicer starting with the carrots. After one or two carrots have been run through the machine put the celery and sorrel through and then alternate carrots and apples until they are gone. Strain the juice through a couple layers of cheesecloth or a fine strainer to remove the pulp that makes it through the juicer screen if desired (this will produce a clear juice devoid of the grittyness, that some people do like).

Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
SERVES 4

* 2 cups  apples
* 2 cups apple juice
* 2 cups french sorrel, firmly packed

1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve

Sorrel Soup

Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup… It can be eaten hot or chilled.

Sorrel is classic as a sauce for fish:
Sorrel Sauce for Fish from The Peppermill Rest. in Clearwater, FL

1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper

Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.

SORREL VICHYSSOISE from Gourmet 1992

1 cup finely chopped white and pale green part of leek, washed well
1/2 cup finely chopped onion
2 tablespoons unsalted butter
1 pound boiling potatoes
4 cups chicken broth
2 cups water
1/2 pound fresh sorrel, stems discarded and shredded coarse
1/2 cup heavy cream(I used milk successfully)
1/4 cup snipped fresh chives, or to taste

In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream or milk, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.

Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Cream of Sorrel Soup

Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce
Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to: ½ cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.

Source: Joy of Cooking

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic,
the parmesan, the pine nuts and the oil, transfer the pesto to a jar with
a tight fitting lid and chill it, covered. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of
boiling water, stir together in a heated serving bowl 3/4 cup of the pesto
and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture until the
pasta is coated well. Vermicelli works very well with this recipe.

___________________________

If you’ve never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It’s a good herb for those on salt free diets because it adds seasoning without salt.

These are simple sorrel recipes that can be adapted to your tastes. Remember that you can add sorrel to any fresh salad, or combine with spinach in any of your favorite recipes!

Greens and Fish
An old authentic French recipe

Ingredients:
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.

Sorrel Omelet

4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

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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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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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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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Wow, does the farm look beautiful right now!  5″ of rain didn’t seem to do much harm to our vegetables and flowers growing steadily in the fields.  The 33 degree weather tonight might though.  We can cross our fingers and hope for the best.

This week of April 5 begins our first CSA delivery for the Three and a Half month Spring and Summer harvest.  Spring starts with an abundance of greens- Spring cleaning time!  If the abundance is too much, below are simple instructions on freezing the harvest which you can enjoy later this season when the weather gets hot and the greens go to seed.

How to freeze greens:  All greens with the exception of lettuce can be frozen- even arugula!  For this you will need a big pot with boiling water, a big pot or sinkful of cold water, tongs or a slotted spoon, quart sized freezer bags, and a sharpie.

Step one:  Wash the greens and remove any large stems.  Tear or chop into managable pieces.

Step two:  Submerge greens in boiling water for 30 seconds (for tender greens such as arugula) to 2 minutes (for the tougher guys like collards).  I usually go for a minute.  

Step three:  Move hot greens to cold water and submerge until the heat has been removed.  You may need to freshen this cold water if it gets to warm.  This process is called blanching.

Step four:  Pack into freezer bags, remove air from bag and seal.  Label the bag with the type of vegetable and the date frozen.  If I have a lot of one green, I will make serving sized balls or separate them into serving sized bags for single uses. 

Voila!  That is it.  Stick them in the freezer and the process is complete!

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