CSA Week #12

 
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The frigid temps are back, but the cold weather is certainly not stopping us from creating a beautiful box for our members this week! We hope you enjoy the ripeness of the strawberries, the sweetness of the carrots, and the vibrant and energy producing leafy greens that took over this weeks box. 

New item this week is Rapini (aka Spring Broccoli Raab) - what to do with it you might ask? -  The flavor of Broccoli Raab has been described as nutty, bitter, and pungent.  It is a source of vitamins A, C, and K, as well as potassium, calcium, and iron. Our favorite way to cook it up can be found below, a simple saute that highlights the flavor! 


RAPINI WITH VIN COTTO
SERVES 2

For the Vin Cotto:

  • 1cup Balsamic vinegar
  • 1tablespoon sugar

Rapini: 

  • 1pound rapini (broccolini), washed
  • 2tablespoons extra virgin olive oil
  • 2cloves garlic, peeled, left whole
  • 2peperoncino intero (about 1/4 tsp crushed red pepper flakes, fresh ones!), halved
  • Generous pinch kosher salt
  1. Pour the vinegar and sugar into a small saucepan set over medium heat. Let reduce by a half to a third, 25-30 minutes. Set aside.
  2. Set a 6-quart pot of water to boil. When boiling, add the washed rapini and blanch for about 2 minutes. Drain, rinse under cold water, and set aside.
  3. Set a cast iron skillet over high heat. Add the olive oil, garlic and peperoncino and let cook/season the oil for a minute or two. Add the blanched rapini (watch out, the oil might spit) and let it sear. After a minute or two, toss carefully. After 3-4 minutes more, remove from heat. The rapini should be tender yet retain a definite crunch.
  4. Transfer the rapini, garlic and pepper to a serving platter and pour any remaining oil from the skillet over the veggies. Drizzle generously with the vin cotto. Season with more salt and some pepper if needed and/or you like.
  5. Get out some good bread so none of the juices left on your serving platter or plate go to waste!

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BROCCOLI RAAB & EGG PIZZA

If you don't have a pizza stone, use the back of a large heavy-duty baking pan. Just make sure to crank up your oven all the way, and preheat the baking pan while you’re preheating the oven.

Adapted from Polpo: A Venetian Cookbook (Of Sorts)
SERVES 1 to 2

Pizza:

  • A small ball of pizza dough 
  • 1 large handful of broccoli raab, ends trimmed
  • 2 cloves garlic, roughly chopped
  • 1 tbsp plain yogurt
  • a sprinkle of red pepper flakes
  • A few tbsp grated Parmesan
  • A handful of mozzarella
  • Salt & pepper
  • 1 egg

Prepare:

  1. Preheat your oven to its highest temperature  (500 degrees F) and place your pizza stone/baking pan inside to heat up. You want your oven to be nice and hot, so plan to preheat for at least half an hour.
  2. Blanch the broccoli raab for about 30 seconds in boiling water, then immediately plunge it into cold water to stop its cooking. Squeeze it out thoroughly, and chop it up. Turn your stove onto medium and pour in a dollop of olive oil. When it’s hot, add the garlic and saute for 15 seconds, then add the chopped broccoli raab and red pepper flakes. Saute for a few minutes, seasoning with salt and pepper, then turn off the stove. Stir in the Parmesan and yogurt.
  3. Roll out your pizza dough to about 10 inches in diameter. At this point, because I don’t have a pizza stone, I usually par-bake the dough for a little while, 3 to 4 minutes, so it’s partially cooked before I bake it again with the toppings. I find that this results in a crisper pizza. Spread the broccoli raab mixture evenly across the pizza (minus the border, of course), leaving a little well in the middle. Crack the egg over the well. Sprinkle the mozzarella over the top, as well as some extra Parmesan, and season with salt and pepper.
  4. Bake until the crust is blistered and lightly brown and the egg is cooked but still runny. Our pizza took about 9 minutes.

BUTTERNUT SQUASH & COLLARD GREEN BRUSCHETTA
PREP TIME: 20 MINUTES    COOK TIME: 40 MINUTES    SERVES: ABOUT 20 BRUSCHETTA

Balsamic Reduction

  • 3/4 cup balsamic vinegar
  • 1 Tablespoon REAL maple syrup

Bruschetta

  • 1 medium sized butternut squash, peeled and cut into 1/4 inch cubes, about 2 cups worth
  • 1 cup red grapes
  • 1 medium sized onion, cut into 1 inch pieces
  • 1 Tablespoon thinly sliced fresh sage
  • 3 Tablespoons walnut oil (can sub with olive oil if need be) + additional for the collards
  • salt and pepper
  • 4 collard green leaves, tough stems trimmed
  • 1/4 cup walnuts, roughly chopped
  • 1 baguette of good quality bread sliced into 1 inch pieces + olive oil for brushing

Prepare

  1. In a medium saucepan, bring the vinegar and maple syrup to a low boil over medium-high heat. Reduce the heat to medium-low and simmer the vinegar, stirring often, for 20-25 minutes or until it has reduced by two-thirds. Keep an eye on the vinegar to avoid burning and reduce heat if necessary. Your should have about 1/3 cup of reduced balsamic vinegar left in the pan.
  2. Preheat the oven to 425F. Combine the butternut squash, grapes, onion and sage with the walnut oil. Place on a prepared baking sheet and sprinkle with salt and pepper. Roast in the oven until lightly browned and tender. About 25-35 minutes. Toss halfway through cooking.
  3. Prepare the collard greens by using a knife to trim the tough ribs. Stack the collards, roll them up and then thinly slice into strips. Drizzle the sliced collared greens with about 2 teaspoons of walnut oil and massage with your hands until the collard are tender and turn bright green. Toss the collards with the cooked squash mixture and set aside.
  4. Increase the oven temperature to broil. Brush the sliced bread with oil and place on a baking sheet under the broiler and toast for about 1-2 minutes (keeping a close eye on the bread to ensure it doesn't burn!) Remove from the oven and flip the bread. Return to the oven and broil on the second side for 1 minute longer.
  5. Assemble the bruschetta by spooning a healthy portion of the squash mixture onto each slice of toasted bread. Sprinkle with chopped walnuts and a drizzle of balsamic reduction.

SPRING KALE SALAD WITH GRILLED CHICKEN & DIJON TAHINI DRESSING
PREP TIME: 15 MIN    COOK TIME: 0 MIN    SERVES: 4

Dressing:

  • 1/4 cup tahini 
  • 1/4 cup water
  • 1 1//2 Tablespoons olive oil
  • 1 clove of garlic, minced
  • 1 Tablespoon capers, drained
  • 2 Tablespoons fresh lemon juice
  • 1 1/2 teaspoons dijon style mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Salad

  • 1 large bunch of kale, tough stems trimmed and torn into bite size pieces
  • 1 grilled chicken breast, cut into 1 inch pieces (we recommend Trail Bale Farms - you can buy their chicken at Fodder & Shine pop-up market on Tuesdays 6-8 pm. 
  • 3-4 radishes, thinly sliced
  • 1/2 of a small red onion, diced
  • 1/2 cup toasted raw almonds, chopped
  • salt and pepper to taste

Prepare

  1. Use and immersion blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.
  2. Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.
 
Joe & Kristin