2018 CSA Week 10 Recipes

This week we’ve included a lot of the lovely fruits of summer- tomatoes, peppers, and tomatillos. Though tomatillos are most commonly used in a salsa verde, they’re also delicous in soup, like in the recipe below. We also included rutabaga, which is a milder and meatier cousin of turnips and radishes. Rutabaga can be used as a potato substitute, but is also tasty raw, with hints of kohlrabi and cabbage in the flavor. All of the gardens have been soaking up this sunshine and within a few weeks we should have mature winter squash. We’ve been seeding and caring for our fall and winter transplants, so we’re well prepared for a bountiful summer and fall. Enjoy this week’s vegetables!

2018-csa-week-8-share

 Tomatillo SoupRutabaga, Beet and Potato MashCollard Greens, Barley, and Lentil SoupBraised Celery Greens with Tomatoes and BaconFresh Summer Salad

Roma Tomatoes 

   5 tomatoes 5 tomatoes 

 Cocktail Tomatoes

     2-3 tomatoes

 Tomatillos

 1 lb tomatillos    

 Bell Pepper

1 bell pepper     

 Sweet Banana Pepper

 1 pepper    

 Collards

   1 bunch  

 Celery

   1/3 bunch 2/3 bunch 

 Lettuce

     4 oz leafy greens

 Beets

  1 bunch   

 Rutabaga

 1 bunch    

 Dill

   2 tbsp  

Flowering Cilantro

 1 tsp for garnish    

 pearled barley

  2/3 cup  1 cup cooked for serving 

dried lentils 

   2/3 cup  

 chicken stock

 4 cups  10 cups  

 carrots

   3-4 carrots  

onion 

1 onion  1 large onion   

cumin 

 1 tsp  2 1/2 tsp  

 garlic

 3 cloves  3 cloves  

 cooking oil

   2 tbsp  

 chicken breasts

 2 breasts, cubed    

 sour cream

 1/4 cup when serving 1/4 cup   

butter 

  3 tbsp   

bacon 

    2 slices 

hot pepper sauce

1/2 tsp    

cayenne pepper

1/2 tsp    

 

Recipes

Tomatillo Soup

tomatillo-soup

Heat 3 tbsp oil over high heat in a large saucepan or Dutch oven. Chop 2 chicken breast halves into 1/4 inch or bite size pieces. Add to saucepan and saute until chicken is cooked through. Drain off excess liquid if necessary, then  add 1 onion chopped and 3 cloves garlic minced to saucepan, and saute for several minutes. Add  1 bell pepper diced and 1 banana pepper diced. Saute until onions are golden, then add 1 lb of tomatillos, quartered, and 4 cups chicken stock. Add 1/2 tsp hot pepper sauce, and 1/2 tsp cayenne pepper, and salt and pepper to taste. Bring to a boil, then reduce heat, cover the pot, and simmer for about 15 minutes.
 
When ready to serve, stir in minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit, and serve immediately.
 

 

  

 

 

 

Rutabaga, Beet and Potato Mash

rutabaga-beet-and-potatoe-mash

 

Skin the rutabaga and beets. Cut into 1/2 inch cubes with two medium red skinned potatoes. Boil everything in a pot untill soft. Drial and mash. Mix in 3 tbsp butter and 1/4 cup sour cream. Use beaters for a fluffier texture or leave lumpy.

 

 

 

 

 

 

 
 
 

 

 

 

Collard Greens, Barley, and Lentil Soup

collard-greens-barley-and-lental-soup

In a large stockpot or dutch oven heat 2 tbsp cooking oil over medium-high heat. Add 1 diced onion, 3-4 peeld and diced carrots, about 1 1/2 cups, about 1/2 cup of celery greens and stalks, and saute until onions are golden brown. Add 3 cloves of minced garlic and 2 1/2 tsp cumin and stir for about 1 minute. Add 5 diced roma tomatoes and stir. Add 10 cups of chicken stock, 1-2 tsp (or more to taste) of salt, and 1/2 tsp pepper, 2/3 cup of barley, and 2/3 cup dried lentils. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour. Cut collard greens into 1/2 in ribbons, then add to soup and cook until tender about 10 minutes. Add 2 tbsp finely chopped dill and thin with water or broth if desired. 

 

 

 
 
 
 
 

 

 

 

 

 

 

Braised Celery Greens with Tomatoes and Bacon

braised-celery-greens-with-tomatoes-and-bacon

Add 2 strips of bacon to a large skillet over medium-high heat. Cook the bacon for several minutes on each side, then remove from pan and set aside, and remove all but 2 tbsp of bacon grease. Add 1 very thinly sliced onion and cook for about 5 minutes until fragrant. Add 2/3 bunch celery greens and stalks, finely chopped, 5 diced roma tomatoes, 1/4 cup of water, and salt and pepper to taste. Reduce heat and cover skillet. Cook until tender, and 1 hour, stirring occastionally. Serve with finely chopped bacon over a cooked grain, such as pearled barley, or pasta. 
 
 
 
 
 


 

  

 

 

Fresh Summer Salad

fresh-summer-salad

 
Chop loose leaf lettuce into bite sized pieces, then add a thinly sliced tomato and a vinaigrette dressing.