Fava Beans
on Jul 06 by JosieFava Beans
Fresh fava beans are a fleeting seasonal treat. They’re readily available for at most a few months each spring. They are also, without a doubt, a labor intensive treat since they must first be removed from their outer pod and then, unless they are very small and tender, slipped out of the tough skin that enwraps each bean. If that’s too much trouble for you, you can leave the shelled beans inside the skin, saute them in some olive oil, garlic, salt and pepper, and let each diner perform the final extraction of bean from skin with fingers and teeth.
If you want to use fava beans in any of the recipes below, you’ll have to shell and skin them first. The easiest way to skin them is to blanch them in boiling water for a few minutes, then slit the skin with a knife or your thumb nail, and squeeze gently to slip the bean out.
1 garlic head roasted, cloves squeezed into a bowl
2 tablespoons cold butter cut into tablespoons
1 tablespoons freshly-squeezed lemon juice
Salt to taste
Freshly-ground black pepper to taste
½ cup cooked fava beans
1. Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer.
2. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
3. Serve with roasted chicken or other meat, or over rice or polenta.
Recipe- beet greens
on Jun 16 by JosieSautéed Beet Greens
Heat about 1 T olive oil in a large skillet. Add 1 clove minced garlic and cook until nearly golden. Add chopped beet greens, salt and pepper and cook until the greens have just wilted. I like to add a few chunks of Ballard Family Jersey Dream feta style cheese on top.
Recipe- turnips and greens
on Jun 16 by JosieStir Fried Turnips with Greens
From Jack Bishop’s A Year in a Vegetarian Kitchen. Serves 4.
3/4 cup orange juice
2 TB soy sauce
3 medium green onions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Turnips, cut into 3/4″ wedges or chunks
5 cups packed turnip greens
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Recipe for Kale
on Jun 15 by JosieKale
Kale Chips – Salty, Sour and Sweet by Tammy
Whisk 3Tlbs. Olive oil, 2Tbls. Apple cider vinegar(Mark used Balsamic), 2Tbls. Agave nectar (I used sugar and honey, Pam)(Mark used honey), 1t. salt(Mark used a dash of salt), 1½ t. garlic powder and 1/8-1/4 t. cayenne pepper(Mark did not use any cayenne pepper)
Stem and chop 1medium bunch kale into 1-inch pieces(Mark used about 8 fairly good sized kale “leaves” and tore the kale into pieces on his second batch - he found it was much easier)
Toss together until kale is coated with dressing.
Spread kale onto a large baking sheet in a single layer(you may have to do this in batches)(We used 2 large cookie sheets).
Bake @ 350’ for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout. (Next batch we make we are going to try putting the pieces on a rack so we do not have to use the spatula - also be sure to remove the chips onto either another cookie sheet or wax paper to cool - if you leave them on the baking sheet they stick and crumble).
Recipes: Radishes
on Jun 02 by JosieRadish
Many CSA members can’t get enough of these red, pink and white babies and then some of you might be like me, “not my favorite”, until my new discovery. Take a look at how good they are for you http://www.magazine.ayurvediccure.com/how-nutritious-are-radishes/
Radish Ginger Pickles
Take one bunch of radishes wash and quarter. Put in a bowl with a Tablespoon of salt for 30 min. Rinse off all salt. Put in jar with 2 Tablespoons of sugar, 1 Tablespoons grated ginger, 4 Tablespoons rice wine Vinegar and top off with water. Put on the lid and shake until sugar dissolves. Put in your refrigerator over night. Read to eat the next day. Yum!!
Radishes with mint by CSA member Ann
At a potluck Ann sliced radishes thin and then covered them with lime juice, brown rice syrup and chopped mint. So good!! great on Tacos or salad. Loved it. Simple and great
Recipe: Arugula Pesto
on May 02 by RoseWith last years pickup of Arugula we got an awesome recipe for Arugula pesto. It converted me from an Arugula hater to an Arugula lover. I lost the original copy but found this close equivalent on line:
- Rose
