Week Eight of 2015

We got...

Bell Peppers, Cantaloupe, Corn, Cucumber, Eggplant, Head Lettuce, Hot Peppers, Onions, Salad Mix, Scallions, Swiss Chard, Tomato, Zucchini, Cilantro,

Fruit: Peaches

My ideas...

Cantaloupe, Cucumber, Hot Peppers, Cilantro – First time we get Cantaloupe I always make this favorite...Spicy Cantaloupe Cucumber Salad.

Eggplant – Eggplant and Beef Stir Fry

Swiss Chard – Roasted Garbanzo Beans with Garlic and SwissChard

Tomato – Perfect Tomato Salad

As the tomatoes start to roll in, all we want to do is slice them, sprinkle them with salt and eat.  This salad is basically that idea.

Zucchini and Cilantro – Gnocchi with Zucchini Ribbons andParsley Brown Butter

I made substitute penne for Gnocchi and use the Cilantro we got – not parsley.

Week Seven of 2015

We got...

Beets, Corn, Cucumber, Eggplant, Green Peppers, Head Lettuce, Onions, Salad Mix, Scallions, Summer Squash, Tomato, Zucchini, Cilantro

Fruit: Plums

My ideas...

Beets – My husband recently ordered a salad with beets, so I thought I would try this Avocado, Beet and Orange Salad at home.

Eggplant – Grilled Chicken and Eggplant Stacks with FireRoasted Tomato Sauce

Green Peppers – our all-time favorite meal when the peppers start rolling in is Thai Beef with Chiles.

Onion and Tomato – Curried Turkey Sandwich on Naan Bread

Scallions – These Simple Sesame Noodles were delicious and a perfect side dish.

Summer Squash and Zucchini – I plan to make a frittata with Squash, Zucchini, Chickpeas, and Mozzarella.

Plums - 30-Minute Skillet Plum Cake

We got...

Broccoli, Cabbage, Chioggia Beets, Cucumber, Onions, Red Russian Kale, Salad Mix, Scallions, Snow Peas, Summer Squash, Swiss Chard, Zucchini, Basil, Cilantro, Dill

Fruit: Cherries

My ideas...

Broccoli and Onions – Sweet Sesame Noodles with Chicken andBroccoli

Cabbage, Basil and Onions – Basil Summer Rolls with PeanutDipping Sauce

These rolls call for tofu.  You might also consider leftover chicken, steak, or pork roast to roll up with the basil.

Chioggia Beets – Beets stress me out.  I never know what to do with them.  Check out this article from the Huffington Post with 30 ideas for beets.

Cucumber – Three ingredients for these Tangy PickledCucumber that make a great side for Asian dishes.

Kale – Greens in tomato sauce on pasta is one of my favorites.  Might try a twist with this Creamed RoastedRed Pepper and Kale Penne.

Snow Peas – Snow Peas with Lemon Herb Butter

Summer Squash – Grilled Squash Ribbons with Prosciutto

This recipe includes a dressing with mint.  I would substitute an herb we got this week for the mint.

Swiss Chard – Swiss Chard Tzatziki

I have some falafel in the freezer.  These would be great together with a little naan or pita.

Zucchini – One Pot Zucchini Mushroom Pasta

I love one pot pasta and I love variations on favorite recipes.  This one should be fun to try.

Week Four of 2015

We got...

Arrowhead Cabbage, Broccoli, Broccoli Rabe, Cucumber, Head Lettuce, Kale, Onions, Salad Mix, Scallions, Snow Peas, Summer Squash, Zucchini, Basil, Cilantro

Arrowhead Cabbage, Scallions, Zucchini, Basil, Cilantro – IsaanInspired Larb

I came across this intriguing salad.  It can be served at any temperature – so great for make ahead or for lunch leftovers the next day.  It calls for green beans, but to use the CSA veggies I will substitute in Zucchini.

Broccoli, Basil, Salad Mix – not sure what to do with the stalks of the Broccoli? Try this Broccoli Carpaccio with Broccoli Stalk Salad.

Broccoli Rabe – Broccoli Rabe with Golden Raisins

Cucumber, Scallions, Cilantro  – These Sriracha Shrimp Rolls looks like a fun sandwich for the holiday weekend.

Kale – Pulling out an old favorite for the Kale this week, Shredded Chicken with Kale and Lentils.

Onions – Don’t miss the note in the newsletter about these Alisa Craig Onions.  They suggest storing in the fridge and note that the greens can be used too.  A farm favorite is slices of this sweet onion with mayo on a sandwich. 

Snow Peas – I’m finding these have become a great snack all on their own.

Summer Squash and Zucchini – This Cornmeal Crusted Tilapia recipe includes a Squash Side Salad that looks refreshing.

Readers Suggest: Arrowhead Cabbage, Arugula, Bok Choy, Kale, Summer Squash, Zucchini

I have been given some recipes readers are using with their farm share over the last couple of weeks.  I thought I would share some of the hits with their families.  These are recipes for items we have been getting and should continue to get the next few weeks.

Arrowhead Cabbage and Scallions – I was told this recipe for Spicy Arrowhead Cabbage Slaw is a keeper.

Arugula – A favorite arugula recipe of a reader is Shrimp Flatbread Pizza with Arugula

Bok Choy – Bok Choy Salad with Sesame Almond Crunch

Cabbage, Cilantro, and Kale – Asian Kale Slaw with GingerPeanut Dressing

Kale – This Sausage Potato Kale Soup was a huge hit for one reader’s family.

Scallions and Summer Squash – Summer Squash Soup

This could be made with Zucchini too.

Zucchini and Onion – Cheesy Vegetable Egg Dish

Everyone in the reader’s family ate this dish.

Week Three of 2015

We got...

Arrowhead Cabbage, Arugula, Beets, Broccoli, Broccoli Rabe, Head Lettuce, Salad Mix, Scallions, Snow Peas, Summer Squash, Tatsoi, Zucchini, Cilantro, Garlic Scapes, Parsley

When we get items from the CSA for the first time in the season I’m always ready to get out recipes that are old favorites.  This week my suggestions are things I’ve shared before, but always come to mind when we get a certain veggie in the share.

My ideas...

Arrowhead Cabbage and Garlic Scapes – Chicken, Edamame, andNoodle Stir Fry

Arugula – Pasta and Lentils with Arugula

Beets – Red Velvet Cupcakes

Beets provide the color and some of the sweetness in these cupcakes.

Broccoli, Zucchini, Summer Squash, and Tatsoi – These veggies would make a perfect stir fry.

Broccoli Rabe – Orecchiette with Broccoli Rabe

I will often use this recipe and follow the steps for broccoli rabe and put it in the freezer as a pasta starter.  When we need a quick meal I’ll brown the sausage and cook the pasta and then toss it with the pasta starter.

Snow Peas – Pasta Primavera

This pasta primavera is a great CSA recipe to have on hand.  You can use it to finish up the CSA veggies or it can be used with lots of different veggie combinations.

Cilantro and Parsley – Herbs can easily be frozen and saved for soups and stews.  Here is how I freeze my herbs - Freezing Herbs

Week Two of 2015

We got...

Arugula, Bok Choy, Broccoli Rabe, Cucumber, Head Lettuce, Kale, , Radishes, Salad Mix, Scallions, Sugar Snap Peas, Summer Squash, Turnip, Zucchini, Basil, Cilantro, Garlic Scapes

My ideas...

Arugula, Summer Squash, and Cilantro – Shrimp, Squash, andBacon Salad

One look at the photo and a quick glance at the ingredient list and I said, “Yes, please!”

Bok Choy, Basil, and Garlic Scapes – Thai Beef and BasilNoodles with Shiitake Gravy

Broccoli Rabi – Pork Loin Medallions with Spicy Greens andProvolone

This recipe calls for Swiss Chard, but I’ve made it with Broccoli Rabe before and got rave reviews. 

Generous Salads will be on the dinner table all week made from...

Cucumber, Head Lettuce, Radishes, Salad Mix, and Scallions

This website has a Basic Vinaigrette Dressing with 8 Variations.

Kale – when I picked up the Kale this week it looked just right for Kale Chips.  The Smitten Kitchen has an easy to follow method for Kale Chips.

Sugar Snap Peas and Garlic Scapes – Garlic Snap Peas

This is a PF Chang’s copycat recipe. 

Turnips – Real Simple has these 4 Quick Turnips Recipes to offer.  The sautéed Turnips and Greens sounds delicious.  Don’t forget – Turnips greens are edible.

Zucchini – Fascinating idea – Zucchini Butter to spread on toasts etc.  Holds up to a month in the fridge.

Notes on Kohlrabi and an Asian Kohlrabi Slaw

Kohlrabi Slaw

2 Kohlrabi globes, peeled and shredded

2-3 Turnips or Radishes, shredded

2 T parsley, chopped

3 Scallions, sliced

Dressing:

1 t fresh ginger, grated

½ cup rice wine vinegar

1 T soy sauce

1 lime, juiced

2 T sesame oil

½ cup peanut butter

Whisk together the dressing ingredients.  Toss the slaw ingredients together.  Add the dressing to the slaw and coat. 

NOTES: Can be made early in the day and keeps well in the fridge.  I added some spicy sesame oil for a little kick.

This recipe was inspired by the cookbook “From Asparagus toZucchini” and Alton Brown’s Asian Slaw.

A few notes on Kohlrabi also in the cookbook “From Asparagus to Zucchini”...both the globe and the leaves are edible.  The two parts should be stored separately – the globe will last in the refrigerator for 1 month in a plastic bag.  The greens should be used as soon as possible.  Kohlrabi can be eaten raw (peeled) or cooked (no need to peel).  Raw Kohlrabi can be sliced or shredded.  To cook Kohlrabi try sautéed in butter, steamed and then dressed, or mashed.

Picture from Frieda's.

Lemony Pasta with Wilted Arugula

Friday at our house means dinner needs to come together quick.  This menu did just that.  The cooked pasta gets tossed with an olive oil lemon sauce and the arugula – using the heat of the fresh cooked pasta to wilt the arugula.  The salmon recipe is a favorite made all the better with fresh parsley from the farm share.

Friday Menu – Roasted Salmon with Butter, Lemony Pasta with Wilted Arugula

Farm Share Food – Arugula, Parsley

Roasted Salmon withButter

Lemony Pasta withWilted Arugula

Week One of 2015

As I approached Week One of the CSA share I wasn’t sure what would available.  My meal plan for the week includes two recipes that are more like formulas and can be used with numerous combinations of vegetables and flavorings. 

The first is my go to Stir Fry Recipe.  Follow this link and at the bottom is a variety of sauces to give variety and suit personal taste.  On the Purple Cook in the past I have featured our family’s favorite the Soy Sesame Stir Fry.

The second is a traditional Moroccan Tagine.  I took a class this spring on how to build a Tagine dish.  One simple formula, many delicious dinner combinations.

We got...

Arugula, Kale, Kohlrabi, Radishes, Salad Mix, Scallions, Summer Squash, Turnip, Zucchini, Basil, Parsley

My ideas...

Arugula – These sandwiches sound yummy and my son thinks the whole family might enjoy them – a rare dinner for our house.  The sandwich calls for eggplant, but summer squash or zucchini might make a good substitute.

Capicola & Grilled Vegetable Sandwiches

Kale – A favorite Kale recipe – Kale and Chicken ScaloppineCaesar.

Kohlrabi – a great CSA cookbook “From Asparagus to Zucchini” suggests making a slaw out of grated Kohlrabi.

Radishes, Summer Squash, Turnip, Zucchini and Parsley – these will all be part of the stir fry and tagine mentioned above.

Basil – one thing I miss in when we aren’t getting our CSA is pesto from our fresh basil.  I’ll be making some pesto and freezing it away in ice cube trays.

Moroccan Tagine

A tagine can be built in a traditional tagine vessel or in a Dutch oven.  It should be cooked over a gas flame or in a hot oven (anywhere between 450 and 500 degree F).  It usually takes about 30-40 minutes to cook using either method.  You know it is done when you remove the cover and lots of steam pours out (be careful!!!).

To build a tagine...

1 whole onion

Slice the onion and put it on the bottom of your cooking vessel.

Protein (Fish, Chicken, Shrimp, Chickpeas, Lentils, etc)

Layer the protein on top of the onions. 

Moroccan Flavorings

Either Preserved Lemon or Moroccan Tomato Jam

(Look for these in the ethnic section of the grocery store or recipes are easy to find online)

If using preserved lemon – there is no need to add any additional salt to the dish. 

Add the flavorings to the dish - a dollop of each.  

Vegetables

Add about a pound of vegetables – any combination that inspires.  Dried fruit also can be added for distinct flavoring and variety.

Seasoning

Add dry parsley, fresh parsley, Ras El Hanout (Moroccan spice blend), and salt (not with preserved lemon).

Finish
Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.

Cover your cooking vessel and put on the stove or in the oven.  Serve with cous cous, rice or pita.

I use this picture to help remember the items that go into a Tagine.

This method was learned at a cooking class at Tara Kitchen.