2021 CSA Week 5 Recipes

Our peas are finally starting to produce so everyone gets a pint peas of this week.  They are just picked, so make sure you eat them as quick as possible to experience the sweetest pea possible. We have a wonderful stir fry recipe if you are looking for some inspiration. The rain is becoming too much of a good thing, and some of our plants and fields are becoming water-logged, so we’re hoping to have some dry sunny days in the future so we can get back to a more desirable moisture content in the soil with happy, perky plants. We hope you enjoy the variety this week, and thank you for supporting our farm!
 

2020-csa-week-20-share

 
 cheesy broccoli quinoatatsoi & pea stir frycaesar salad with romainespinach phyllo piekale Pork, & white bean soup

lacinato kale

     

broccoli

all    

red onions

1  2 

radishes

     

romaine lettuce

  all  

spinach

   all 

tatsoi

 all   

peas

     

chicken stock

1 3/4 cups    

quinoa

1 cup    

cheddar cheese

1 cup    

basmati rice

 1 cup   

garlic

 2 cloves2 cloves1 clove1 clove

ginger

 1 Tbsp   

steak

 6 oz   

soy sauce

 3 Tbsp   

honey

 1 Tbsp   

rice wine vinegar

 1 Tbsp   

red pepper flakes

 1 pinch   

parmesan

  2 oz  

dijon mustard

  1 Tbsp  

white wine vinegar

  1 1/2 tsp  

worcestershire sauce

  1 1/2 tsp  

olive oil

  6 Tbsp2 Tbsp, 1 cup 

mayonnaise

  1/2 cup  

baguette

  1  

parsley

   1 oz 

eggs

   2 

feta cheese

   5 

phyllo dough

   1 package 

white beans

    1 cup

yellow onion

    1

celery

    2 stalks

carrots

    2

oil

    2 Tbsp

chorizo

    1 lb

 

 

Recipes

 

cheesy broccoli quinoa

Saute 1 finely chopped red onion with 1 bunch broccoli, about 1.5 cups, in a hot saucepan over medium high heat. Cook for 2-3 minutes, stirring frequently. Add 1 3/4 cups chicken broth, and  1 cup quinoa; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.

Stir 1 cup shredded cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

 

 

 

 

 

 

 

tatsoi & pea stir fry

Cook 1 cup basmati rice according to package instructions.Roughly chop tatsoi cross-wise into 1 inch sections. Finely mince 2 clove garlic, and 1 tbsp ginger. Thinly slice 6 oz beef steak. Add 2 tbsp ccoking oil to a deep dish skillet or wok over medium heat. Add thinly sliced beef and brown on each side for a few minutes, seasoning with salt and pepper, then remove and place atop two plated bowls of cooked rice. Add minced garlic, ginger to pan with juices and saute for 30 seconds until fragrant. Add tatsoi, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine vinegar, and 1 pinch red pepper flakes. Cook, stirring frequently, until greens are tender, then serve with beef over a bed of rice, drizzled with extra sauce. Garnish with  toasted sesame seeds.

 

 

 

 

 

 

 


caesar salad with romaine

To make Caesar Dressing- combine 2 oz grated Parmesan, 2 cloves garlic, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper. 

To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes. 

 

 

 

 

 

 

 

spinach phyllo pie 

To make the filling: In a mixing bowl, add all of the spinach, 1 oz fresh parsley chopped, 2 of the red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.


Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.


To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.


Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.


Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.


Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!

 

 

 

 

 

 

kale Pork, & white bean soup

Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.