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. If you’re new to our program, here are some things that you should know- If you ordered Honey we still need to spin it, it will be in the bags in the coming weeks. we include one recipe on this flyer, but we also have four more recipes on our website (front9farm.com/recipes) that use all of the produce in the share. We try to use minimal packaging so any leafy produce should be stored in plasticware or plastic bags to keep it humid. If you dont know how to store something ask us and we will be happy to help. We love seeing the food you make so if you ever share something on social media make sure to tag @front9farm.We have a great share to start the season. The leeks and beets have been grown throughout the winter and should taste nice and sweet, even if their exterior is rough. Thank you all for supporting us and our farm!
chive pesto chicken sandwich
To make chive pesto: In a blender combine 1 cup chopped chives, 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/4 cup parmesan cheese, 1 clove of garlic, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
leek & green onion frittata
Preheat the oven to 350F.
Roughly chop leeks and 1/2 the green onions including greens, and mince 1 Tbsp garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir. In a large cast iron skillet, heat 3 Tbsp for oil and sauté leeks and onions for 3-5 minutes, until tender. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean.
Preheat oven to 375 degrees.
In a large skillet, heat olive oil over medium heat. Add 1/2 onion chopped and 2 cloves garlic, minced and cook until softened, about 5 minutes. Add all of the cabbage rapini chopped (disgard lower part of the stem), 1 tsp dried oregano,1/2 tsp salt, and 1/4 tsp pepper. Cook until cabbage rapini is wilted, about 10 minutes.
To make béchamel: Melt 3 Tbsp butter in a saucepan. Stir in 2 Tbsp flour, cook for 1 to 3 minutes. Slowly add 1 pint of milk. Simmer for 10 minute, and let it rest.
In a medium bowl, combine 15 oz of ricotta cheese, 15 oz béchamel sauce, and 15 oz mozzarella cheese.
Spread 1/2 cup of the ricotta cheese mixture in the bottom of a 9x13 inch baking dish. Top with 6 lasagna noodles. Spread with 1/2 of the cabbage rapini mixture. Repeat layers, ending with a layer of cabbage rapini.
Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until lasagna is heated through and bubbly.
Let lasagna cool for 10 minutes before serving.
With a sharp knife or mandolin slice the 2 beets into paper thin rounds. Toss beet slices with 2-3 Tbsp olive oil in a bowl or container and let sit until ready to serve. Arrange beet slices on plate and squirt with 1-2 Tbsp lemon juice. Sprinkle with 1 finely chopped shallot, 2 Tbsp finely chopped chives, salt & pepper.
Serve with extra olive oil.
beet greens with green onion
Heat the 1 Tbsp butter in a large skillet over medium heat.
Add all the beet greens chopped, 1/2 the green onions chopped, and 2 cloves garlic minced and cook until the greens are wilted, about 5 minutes.
Add 1/4 cup chicken stock and 1 Tbsp vinegar and cook until the liquid has evaporated, about 2 minutes.
Season with salt and pepper to taste. Serve immediately.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|chive pesto chicken sandwich
|leek & green onion frittata
|beet greens with green onion