2021 CSA Week 3 Recipes

We survived the heat wave earlier this week, which the summer crops loved, and they should be producing fruit soon after soaking up all this sunshine. Us and our wonderful crew have been hard at work putting many many trays of everything from summer squash, to winter squash, to onions, and beans, in the ground, which will be ready for harvest during peak summer. We’re starting to harvest the brassica crops we planted earlier this spring, so this week’s share includes a wide variety of flavors and textures from broccoli to Chinese cabbage. So many items in the share make incredible fresh salads, from the dill, to the leafy greens and beets. We hope you’ve been enjoying the spring vegetables, and we thank you for supporting our farm!
 

2020-csa-week-20-share

 
 Roasted Beet and Arugula SaladRed Onion and Broccoli FoccaciaChef salad with dill dressingLeek Risotto Sautéed Chinese Cabbage

broccoli

 all   

chinese cabbage

    1 head

red onions

 all   

leeks

   all 

radishes

     

beets

all roots    

romaine

  all  

dill

  all  

oil

2 Tbsp   1 Tbsp

olive oil

1/2 cup1/2 cup1/2 cup  

balsamic vinegar

2 Tbsp    

dijon mustard

1 Tbsp    

honey

t tsp1/2 tsp1 tsp  

garlic powder

1 tsp    

walnuts

1/4 cup    

feta cheese

1/4 cup    

flour

 2 1/2 cups   

yeast

 2 1/4 tsp   

butter

 2 Tbsp   

eggs

  6  

bacon

  3 strips2 strips 

apple cidar vinegar

  3 Tbsp  

almonds

  1/4 cup  

cheese

  1/4 cup  

chicken stock

   1 quart 

garlic

   2 cloves1 clove

rice 

   1 1/2 cup 

white wine

   1/2 cup 

parmesan cheese

   1/2 cup 

ginger

    1 Tbsp

soy sauce

    1 Tbsp

rice wine vinegar

    1 Tbsp

seasame oil

    1 Tbsp

 

 

Recipes

 

Roasted Beet and Arugula Salad

Wash and peel beetroots slice into bit size pieces, toss in 2 Tbsp of oil spread out on a rimmed baking sheet and roast for 15 to 20 minutes or until beets are tender.

 

to make dressing. Mix 1/2 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 tsp honey, 1 tsp garlic powder.

 

Wash and chop arugula. Top with beets, chopped walnuts, crumbled feta cheese, and dressing.

 

 

 

 

 

 

 

Red Onion and Broccoli Foccacia

To make focaccia: combine 2 1/2 cups flour, 1 cup warm water, 1/2 cup olive oil, 2 1/4 tsp yeast, 1/2 tsp honey, 1/2 tsp salt. In a large bowl mix together the warm water yeast and honey let sit for 5 to 10 minutes.

 

Add the flour, oil, salt to the bowl and mix until a dough forms. Knead 10 to 15 times until smooth. Cover with a damp cloth and let rise for 1 hour.

 

Chop all the green onions and broccoli. In a saucepan, heat 2 Tbsp butter, add all the green onions sauté on low for 10 minutes, add the broccoli and sauté for another 5 minutes.

 

Spread the focaccia dough out in a 8 x 10" shallow rimmed pan that is heavily oiled. Push in the onions and broccoli to the top. drizzle with oil and bake at 350 for 20 to 25 minutes.

 

 

 

 

 

 

 

 


Chef salad with dill dressing

hard boil 3 to 6 eggs, cook 3 strips of bacon cut into small pieces.

 

To make dressing: mix 1/2 cup olive oil, 3 Tbsp apple cidar vinegar, 1 tsp honey, all the dill chopped up, salt and pepper.

 

Wash and chop romaine lettuce. Top with sliced eggs, bacon, sliced almonds, cheese, and dressing. 

 

 

 

 

 

 

 

Leek Risotto 

Chop 2 slices of bacon until crispy save bacon grease and set aside and set aside. 

 

In a separate saucepan add 1 quart of chicken stock  and 1 cup of water.  bring to a simmer on low. Keep warm on the lowest heat. 

 

In the pan you cooked the bacon, add all the leeks chopped, 2 cloves of garlic minced and salt. Cook over medium heat until tender for about 5 minutes. Add 1 1/2 cups rice and cook until slightly translucent about. Add 1/2 cup dry white wine, cook until nearly absorbed, about 1 minute. Add chicken stock a ladleful at a time making sure it is mostly absorbed until all the stock is gone stirring frequently.

 

Add back bacon, and 1/2 cup Parmesan cheese. Mix well and serve.

 

 

 

 

 

 

 

Sautéed Chinese Cabbage

Roughly chop 1 head of Chinese cabbage. Finely chop 1 clove garlic and 1 tbsp ginger. 

 

Heat a large skillet or wok over high heat, then add 1 Tbsp cooking oil. Add garlic and ginger, and saute for less than a minute, then add chopped Chinese cabbage. Constantly stir cabbage, then add 1 Tbsp soy sauce and 1 Tbsp rice wine vinegar. Saute until all of cabbage has wilted, about 2 minutes. Garnish with 1 tsp sesame oil.