2018 CSA Week 1 Recipes

Lovage Soup

Dice 1 yellow onion, finely chop ½ cup of lovage, greens and stems, 1 tbsp of oregano, and cube 2 -3 russet potatoes. Add 2 tbsp of butter in a heavy-bottomed stock pot over medium-high heat. Once melted reduce the heat to medium and stir in diced onion. Cook for five minutes. Then add 1 quart chicken stock and 2 chopped russet potatoes. Simmer, covered, for 30 minutes or until potatoes are tender. Then add ½ cup of lovage and 1 tbsp of oregano. Simmer, covered, for 5-6 minutes. Remove from heat and blend until smooth. Season with salt, pepper, and add heavy cream as desired, up to ½ cup.  

Cilantro- Lime Black Bean Salad

Soak 2 cups of black beans overnight. Soak 2 cups of black beans overnight. If not presoaked beans can be added to a pot of water, brought to a boil for several minutes, and then covered for 1 hour. Rinse and drain beans, then cook with fresh water until tender.

Finely chop 1 bunch of cilantro, about 2 cups, and finely chop ½ bunch of mountain mint, about 2 tbsp, and 1 tbsp oregano. Dice ½ to 1 whole yellow onion. Dice ½ celery head, about 5-6 ribs, in to ¼-½ inch pieces.

In a large bowl combine cilantro, mountain mint, and oregano, the juice of 2 limes (about 2 tbsp), 2 tbsp white wine vinegar, ½ cup olive oil, ½ tsp salt, and 1 tsp sugar. Add cooked beans, diced celery and onions, and mix well, adding additional salt as needed. Overnight refrigeration improves the blending of flavors.

Braised Brassica Greens with Bacon

In a large skillet cook two strips of bacon over medium high heat. Once cooked remove the bacon and pour out bacon grease leaving about 2 tbsp. Add 1/2 diced onion and 2 tbsp pine nuts to bacon grease. Saute until fragrant. Roughly chop sprouting broccoli tops and tender stems. Add 1/4 cup of water, 1 pinch of red pepper flakes, 1/2 tsp salt, and the chopped broccoli and baby kale to the skillet in small batches, adding more greens as they cook down. Cook until the liquid has cooked off, about 10 minutes. Remove from heat and serve. 

Lovage Scrambled Eggs

Finely chop ¼ to ½ cup of lovage. Finely chop 1 tbsp of oregano. Crack 12 eggs individually in a cup, then add to a large bowl and whisk. Add 2 tbsp butter to large skillet over medium-high heat. Add ½ yellow onion, diced, and saute until onions are fragrant. Stir in chopped lovage and oregano, and saute until fragrant. Pour whisked eggs into pan and begin stirring. Allow eggs to cook to a soft or hard scramble. Remove eggs from heat and they will continue to cook for another minute. Season with salt and pepper.

Spring Greens Salad

Combine roughly chopped salad greens with 1 tbsp finely chopped mountain mint and 2 tbsp pine nuts. Toss with balsamic dressing.  

Balsamic dressing: mix 3 parts olive oil to 1 part balsamic vinegar. Add salt and pepper to taste.