2019 CSA Week 1 Recipes

We’re so excited to begin the CSA season! We want to thank all of our returning members and welcome all of our new ones. Once again If you dont know how to store something ask us and we will be happy to help. Here are the recipes to kick off week one of our 2019 CSA Program. We try to make the recipes as healthy as possible but feel free to doctor them up however you would like. This weeks ingrediants include some wonderful spring produce.  We love seeing the food you make so if you ever share something on social media make sure to tag @front9farm.

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 Asian Pork Soup with Pak Choi, Cilantro and Green OnionsLovage SoupKale Salad with Creamy Dill Dressing Green Onion Pesto with Walnuts and BarleySpring Greens Salad with Balsamic Dressing

 Lovage

 all   

Red Russian Kale

  all  

Pak Choi

all    

Cilantro

all    

Greeen onions 

2/321 tbsptops1 tsp

 Dill

 1 tsp1/4 cup  

Baby lettuce

    all

Ginger

1"    

Garlic

2 cloves    

Star Anise

2    

Cinnamon Stick

1    

Fennel Seed

1 tsp    

Whole Cloves

1/2 tsp    

Cooking Oil

2 tbsp    

Ground Pork

1 lb    

Chicken Stock

5 cups1 quart   

Rice Noodles

1 package    

Russet Potatoe

 3   

Butter

 2 tbsp   

Heavy Cream

 1/2 cup   

Walnuts

  1/4 cup1/2 cups 

Mayonnaise

  1 cup  

Greek Yogurt

  1/2 cup1 tbsp 

lemon juice or white vinegar

  3 tbsp  

Worcestershire sauce

  1 tsp  

barley

   2 cups 

olive oil

   1/2 cup1/4 cup

Parmesan cheese

   1/2 cup 

balsamic vinegar

    1 tbsp

 

Recipes

 

Asian Pork Soup with Pak Choi, Cilantro and Green Onions

Finely dice 2/3 of the green onion bunch, about 1/2 cup, including all whites and a bit of greens, setting green tops aside. Finely mince one 1" piece of ginger, and 1-2 cloves of garlic.

In a deep saucepan, 4-6 quarts, add two star anise pods, one cinnamon stick, one tsp fennel seed, and 1/2 tsp whole cloves. Toast spices over medium heat for 1-2 minutes, until fragrant. Remove spices from pan and set aside. Add 2 tbsp cooking oil to saucepan, then add diced onions and ginger, cooking over medium high heat for about 5 minutes until fragrant. Add one lb of ground pork, (or 1 lb of pork shoulder), and cook until meat is browned. Add minced garlic. 

Add 4-5 cups of broth (chicken or vegetable), and add toasted spices. Bring soup to a boil, then reduce heat and allow to simmer for 20-30 minutes. 

To serve, cook rice noodles according to packaging, about 10-15 minutes in boiling water removed from heat. Add rice noodles to bowl, top with meat and broth, and garnish with thinly ribboned pak choi, cilantro, and green onions. Add hot sauce or red pepper flakes to taste. 

 
 
 
 
 
 
 
 

 

 

Lovage Soup

 

Dice 2 green onions, about 1/3 bunch, finely chop 1/4 cup of lovage, greens and stems, 1 tbsp of dill, 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 1/4 cup of lovage and 1 tbsp of dill. 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.  

 

 

 
 
 

 

 Kale Salad with Creamy Dill Dressing

 

Roughly chop 1 bunch of kale. Massage greens with hands to increase tenderness, then add to serving bowl with 1/4 cup toasted and chopped walnuts.

To prepare creamy dill dressing- finely chop 1/4 cup dill and 1 tbsp green onion. Combine dill and green onion with 1 cup mayonnaise, 1/2 cup plain Greek yogurt, 2-3 tbsp fresh lemon juice or white vinegar, 1 tsp salt, 1 tsp Worcestershire sauce, and ground black pepper to taste. 

Dress kale and walnut salad with dill dressing.

 
 
 
 
 

 

 

 

 

Green Onion Pesto with Walnuts and Barley

Roughly chop green onion tops and add to a pot of boiling water. Boil for 15-20 minutes until greens are tender. Remove from water, add to blender, and allow to cool. 

Cook 1-2 cups of barley according to package instructions. 

To make pesto- in addition to onion greens add 1/2 cup olive oil, 1/2 cup Parmesan cheese, 1/4 to 1/2 cup walnuts, 1 tbsp fresh lemon juice, 1 tsp salt, and ground black pepper. Blend until smooth. 

Toss green onion pesto with cooked barley and 1/2 cup toasted and chopped walnuts. 

 
 
 
 

 

 

  

 

 

Spring Greens Salad with Balsamic Dressing

Rinse baby lettuce in ice cold water. 

To prepare balsamic dressing- finely grate 1 tsp green onion. Combine 1 tbsp balsamic vinegar with 1/4 cup olive oil, grated green onion, 1/2 tsp salt, and ground black pepper. 

Drizzle dressing over lettuce and top with walnuts or additional garnishes.