Tuesday, June 30, 2015

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

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.

Wednesday, June 24, 2015

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

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.

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

Wednesday, June 17, 2015

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

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

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.

Monday, June 15, 2015

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

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.

Sunday, June 14, 2015

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

Wednesday, June 10, 2015

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.

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.  

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

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

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.