2018 CSA Week 7 Recipes

Collard Greens with Black Eyed Peas and Ham

Soak 1 1/2 cups black-eyed peas overnight, then rinse and drain. Dice 1 lb of smoked ham steak or bacon, or use a meaty ham hock of other bone. In a large Dutch oven combine black-eyed peas, diced ham steak, 1 tsp salt, 1/2 tsp ground cloves, 1/2 tsp black pepper, 1/2 tsp allspice, and 1 bay leaf. Add enough water to cover all ingredients by 1 inch, then bring to a boil, reduce to a gentle simmer, and cook for 1.5-2 hours, or until the peas are tender. Throughout cooking keep adding water as need to keep the water level above the ingredients, and occasionally give a good stir. Check the broth for seasoning and add salt if needed. If using a ham hock, remove bone and chop meat into bite size pieces. 

Cut collard greens (and kohlrabi greens) into 1 inch ribbons. Add 2 tbsp vegetable oil to a large skillet over medium high heat. Add 2 cloves of minced garlic and a pinch of red pepper flakes. Allow to sizzle for 3-5 minutes, stirring, then add collard greens, 1 tsp salt, and 1 cup water. Stir greens to coat and help wilt then greens, then cover, with the lid slightly ajar, and reduce heat to medium, and cook for about 15 minutes. 

To serve heap a handful of greens into a bowl and ladle the black-eyed peas with ham over top. 

Kale Caesar Salad with Roasted Fennel

Preheat oven to 400F.

Remove fennel fronds by cutting leaves just below the point of the first fronds on the leaf stem. Lightly coat fennel and sprouting broccoli with olive oil and a pinch of salt. Place on a baking sheet and roast in oven for 20-30 minutes, or until both fennel and broccoli are softened with light charring. Remove from oven, allow to cool, then slice into bite-sized pieces.

To make Ceasar dressing- combine 2 minced garlic cloves with 1 tsp dijon mustard, 1 tbsp white wine vinegar, 2 tbsp mayonnaise, 1 tsp salt, 1/2 cup olive juice, 4 anchovy fillets, minced, 1/4 cup Parmesan cheese, and 1 tsp lemon juice.  

To assemble salad- Rinse kale greens, then chop into 1 inch ribbons and massage leaves until they become tender. In a large serving bowl combine kale greens, roasted fennel and broccoli, 1/4 cup finely chopped fennel fronds, and toss with dressing to coat. 

Sweet Beet Latkes

Peel and grate 1 bunch of sugar beet. Sprinkle grated beets with 1 1/2 tsp salt. Lest rest 20 minutes and then squeeze out excess moisture. In a large bowl mix 1 cup flour and 1 tsp ground cardamom. Peel 1 thumb size ginger root and grate in. Mix in sugar beets. Lightly beat 3 eggs in a small bowl and then mix into sugar beets until everything is fully combined. Warm a couple tablespoons of oil in a pan. Using an ice cream scoop form mixture into round balls and transfer to pan. Press balls flat with spatula and fry on both sides until golden brown. Approximately 4 to 5 minutes on a medium heat. continue cooking until all of the mixture is used. Serve with a dollop of sour cream.

Romaine Salad with Kohlrabi and Zucchini

Dice 1/2 zucchini into 1/2 inch cubes. Remove greens from kohlrabi (use with collard greens!) and peel bulb. Dice bulb into 1/2 inch cubes, or slice into matchsticks. Chop romaine lettuce into 1/2 inch ribbons. Finely chop 2 tbsp each of opal basil and parsley greens. 

To make dressing- Combine 1 tbsp dijon mustard, 1 tbsp mayonnaise, 1 minced clove garlic, 2 tbsp rice vinegar, and 2 tbsp neutral vegetable oil, and salt and pepper to taste. 

To assemble salad-  Combine diced zucchini and kohlrabi with romaine lettuce, opal basil, parsley greens, and 1/4 cup finely chopped fennel fronds. Toss with dressing and serve. 

Swiss Chard and Lentils Soup

In a large stockpot add 2 tbsp cooking oil and heat over medium high heat. Add 1/2 large onion, diced, and saute until fragrant. Add 3 tbsp of tomato paste, 1-2 tbsp of a savory herb, such as thyme, oregano, summer savory, or add 1 tbsp each of finely chopped parsley and basil. Stir for several minutes until fragrant. Add 1 cup of lentils, picked over and rinsed, and enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer, partially covered for 20 minutes. Dice 1/2 zucchini and add to soup. Cut Swiss chard stems into 1/4 inch slices and add to soup. Cut Swiss chard and beet greens into 1/2 inch ribbons and add to soup along with 1-2 tsp salt and a pinch of pepper. Cook for about 15-20 minutes until all ingredients are tender. Add the juice of 1-2 lemons, 2-4 tbsp, and stir to combine. Drizzle with olive oil and serve with crunchy bread.