CSA Box #1

 
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The beginning of the season has started and it’s already been a busy one… bear with me as I dust off my writing skills and bring you some recipes each week (usually posted on Thursday…thanks for your patients).

Can we just say again… thank you to our lovely members who have returned and many of you who are joining us for the first time this year. We are so stoked to be your farmers!

We were really pleased that almost all of our produce sold out at market this weekend… except for a few lonely heads of pok choi. So I figured, since pok choi wasn’t the “hottest seller” at the market I’d do something about it. Check out this lovely “caesar” salad below that celebrates the delicate flavors of this spring green.

Also in the boxes this week, Arugula and Land Cress — our favorite spicy and peppery greens — along with turnips, radish, microgreens, and green onion.

Whether enjoyed and cooked from the comfort of your kitchen, or in our case, usually outside while still in our dirty farm clothes with a few beers and great company... we hope the recipes this year inspire you to challenge yourself and get creative in the kitchen!



GRILLED LAMB CHOPS WITH ARUGULA CHIMICHURRI & CHARRED GREEN ONIONS
PREP TIME: 20 MINUTES    COOK TIME: 10 MINUTES    SERVES: 4

Arugula Chimichurri 

  • 1/2 cup red wine vinegar

  • 1 teaspoon kosher salt

  • 3 green onion (whites & greens), minced (or 3 cloves of garlic, minced)

  • 1/4 teaspoon crushed red pepper flakes

  • 1 cup arugula

  • 3/4 cup extra virgin olive oil

Lamb Chops

  • 1 bunch of green onions

  • olive oil

  • 4 lamb chops, patted dry with paper towels

  • salt and pepper

  • 4-5 radishes, thinly sliced


Prepare

  1. Prepare the chimichurri by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

  2. Heat an outdoor grill to high heat. Season the lamb chops with plenty of salt and pepper and place them directly on the grill. Cook for 2 minutes and then flip the chops. Cook for an additional 3 minutes (for medium-rare) or 3 1/2 minutes for medium.

  3. Toss the green onions with olive oil and plenty of salt and pepper. Place them directly on the grill grates and grill for about 30 seconds or until lightly charred all over.

  4. Serve the chops with the green onions, radishes and drizzle with the chimichurri.


POK CHOI CAESAR SALAD WITH GARLIC CROUTONS
PREP TIME: 20 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

This take on “Caesar” salad is topped with some garlicky croutons and loads of fresh cheese. I hope you all enjoy this tasty salad as much as we do and maybe it will help move more pok choi at the market next week… Fingers crossed!

Croutons

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 3-4 sprigs green onions, minced (white and light green parts only) you can substitute with 2 garlic cloves if need be

  • 1 teaspoon fresh rosemary, minced

  • salt and pepper

  • 3 cups of cubed sourdough bread

Salad

  • 2 heads of bok choy (about 2 1/2 pounds total)

  • 3 oil packed anchovy fillets, drained and minced

  • 3 garlic cloves

  • 2 teaspoons red wine vinegar

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon Dijon mustard

  • 1/2 cup extra virgin olive oil

  • 1/2 cup freshly grated parmesan cheese

  • freshly ground black pepper

Prepare

  1. Preheat the oven to 350 F. In a small saucepan melt the butter and oil with the garlic, rosemary and a hefty pinch of salt and pepper over medium low heat. Once melted remove from the heat and let the mixture stand for about 10 minutes. In a large bowl toss the bread cubes with the butter mixture and spread them onto a baking sheet. Bake in the oven for about 12-15 minutes or until they are golden. Shake the pan a few times while they bake.

  2. Remove individual stems from the heads of pok choi and thoroughly wash them. Pat the pok choi dry and place on a large cutting board. Thinly slice the thick stems leaving the leafy greens whole (set the greens to the side). Once all the stems have been thinly sliced, stack the greens, roll them, and using a sharp knife slice them into thin ribbons. Place the pok choi stems and leaves in a large bowl and add the croutons.

  3. In a bowl mash together the minced anchovy fillets and the garlic to form a paste. Drizzle in the vinegar, lemon juice, Worcestershire and mustard and whisk well. Slowly whisk in the olive oil and continue to whisk until the dressing has emulsified.

  4. Drizzle the dressing over the salad and toss well until everything is evenly coated. Add the freshly grated parmesan cheese and some freshly ground black pepper.


MICROGREENS & RADISH SALAD WITH LEMON POPPY SEED DRESSING
PREP TIME: 10 MINUTES    COOK TIME: 0 MINUTES    SERVES: 2

Lemon Poppy Seed Dressing 

  • 1/2 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/4 teaspoon fine sea salt

  • 2 tablespoons lemon juice

  • 4 tablespoons extra virgin olive oil

  • 1/2 teaspoon lemon zest

  • 2 teaspoons poppy seeds

Salad

  • 1 box of microgreens salad mix

  • Spring Greens

  • 4 radishes, thinly sliced

  • 3 tablespoons lightly toasted sunflower seeds (this can be done in a dry skillet over medium heat on the stove top for about 3 minutes)

  • 2 ounces crumbled feta cheese

Prepare

  1. Prepare the dressing by adding all the ingredients to a mason jar. Secure the lid and shake vigorously. Taste for seasonings and adjust as needed.

  2. In a large bowl toss the microgreens, radishes, sunflower seeds and feta. Drizzle with the dressing (adding just enough to taste, you may find you want to use it all or that it's fine with less) and toss until evenly coated.

    Cheers from Black Finger Farm!