2020 CSA Week 26 Recipes

The sunshine helped keep us motivated to get a lot done around the farm this week. We hope you all got to get out and enjoy the nice weather as well. We know this is Ohio and we will not be fooled by this nice weather- we’re ready for it to snow at any minute. We have been waiting on the leeks to size up and included them in the share this week. If you are not familier with leeks you can think about them as a mild onion. They are incredibly versitile and can be used in many ways. We like to use them in the base of a soup which is how we used them in the recipe this week. We hope you all are still cooking along with us. Don’t forget to share your creations with us @front9farm. Only two more weeks to go!
 

2020-csa-week-20-share

 
 Cilantro and Leek Top Chimmichuri SauceCollard Leek SoupFried Green TomatoesRomaine Salad with Ginger DressingStuffed Pepper Soup

collard greens

 1 bunch   

leeks

 2 leeks   

romaine lettuce

   1 head 

lettuce mix

     

cilantro

1 bag, about 1 oz    

green peppers

    4 green peppers

hot peppers

1/2 jalapeno    

tomatillos

    1 cup, about 4-7 small tomatillos diced

green tomatoes

   2-3 medium to large tomatoes 

garlic

3 cloves3 cloves   

red wine vinegar

1/4 cup    

olive oil

1/2 cup 1/2 cup  

dried oregano

1 Tbsp    

chicken breast, either roasted or pan-fried

1/2 lb, about 1 breast    

medium potatoes

 2-3 potatoes   

chicken stock

 1.5 quarts   

cheddar cheese

 2-3 oz shredded, about 1/4 to 1/2 cup   

sour cream

 1/2 cup   

egg

  1 egg  

flour

  1/2 cup  

cornmeal

  1/2 cup  

frying oil

  about 1 cup  

apple cider vinegar

   2 Tbsp 

ginger

   1 Tbsp, freshly grated 

honey

   1 Tbsp 

Dijon mustard

 1 tsp 2 Tbsp 

ground beef

    1 lb

tomato sauce

    1 quart

brown sugar

    2 Tbsp

beef stock

    6 cups

 

 

Recipes

 

Cilantro and Leek Top Chimmichuri Sauce

Combine 1/2 cup of cilantro, and 1 1/4 cup leek greens (tops), roughly chopped, in a blender. Add 3 cloves of garlic, 1/2 jalapeno pepper (roughly chopped), 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tbsp dried oregano, 1/2 cup water, 1 tsp sea salt. Mix well and serve over roasted or pan-fried chicken breast.

 

 

 

 

 

 

 

 

Collard Leek Soup

Saute the chopped leeks in 2-3 Tbsp butter in a large stock pot until softened. Add a pinch of salt, 2-3 medium potatoes, cubed, all the collards with the stems removed, then finely chopped, and the leaves cut into strips, 3 cloves of garlic minced, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp ground black pepper, and 1.5 quart chicken stock. Stir to combine then bring to a boil, then reduce to a simmer and simmer for 20 minutes or until the potatoes are soft. Remove from heat and add 2-3oz shredded cheddar cheese and 1/4 cup sour cream. Puree the soup until smooth in texture, then serve hot.

 

 

 

 

 


Fried Green Tomatoes

Beat 1 eggs and 1 Tbsp water in a shallow bowl. Place 1/2 cup flour and 1/2 cup cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.

Slice all of the green tomatoes into 1/2 inch slices, then dip each tomato slice into flour, and then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to baking sheet or plate, waiting to be fried. Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about 1/4 inch oil  (about 1 cup depending on pan) in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

 

 

 

 

 

 

 

 

 

Romaine Salad with Ginger Dressing

In a blender combine, ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 1 Tbsp finely grated fresh ginger, ½ tsp salt, black pepper. Blend well serve over a bed of romaine.

 

 

 

 

 

 

 

 

Stuffed Pepper Soup with Tomatillos

In a Dutch oven over medium heat, cook and stir 1 lb beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 2 cups diced tomatillos, 3 cups chopped green peppers, about 4 peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.