We're a quarter way through our CSA program, and we've got another great week of vegetables and recipes! We love combining different vegetable textures and levels of cookedness all in one dish. Check out the recipes below for some savory, salty, and tangy ways to enjoy the share this week!
|Collard Greens with Black Eyed Peas and Ham||Kale Ceasar Salad with Roasted Fennel and Sprouting Broccoli||Sweet Beet Latkes||Romaine Salad with Kolhrabi and Zucchini||Swiss Chard and Lentils Soup|
|1/4 cup fronds||1/4 cup fronds|
|1 tbsp||1 tbsp|
|1 tbsp||1 tbsp|
|green tops||1 bulb|
|1/2 zucchini||1/2 zucchini|
|2 cloves||2 cloves||1 clove|
|1 cup dry|
black eyed peas
|1 cup dry|
ham, ham hock, or bacon
|1/2 large onion||1/2 large onion|
red pepper flakes
|1/2 cup + 2 tbsp|
white wine vinegar
|1 tsp||1 tbsp|
|2 tbsp||1 tbsp|
|4 anchovy fillets|
|2 tbsp for garnish||1 tsp|
|2 tbsp||2 tbsp|
Collard Greens with Black Eyed Peas and Ham
Kale Ceasar 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 Kolhrabi and Zucchini
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.