CSA WEEK #18

 
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Turnips are back! And strawberries and snap peas also made there debut in this weeks box... Nothing says "spring" more than these colorful fruits and veggies! We are finally harvesting the first of our spring greens at the farm and these recipes really celebrate the season.


SPRING PAK CHOI & TURNIP LENTIL CURRY
PREP TIME: 14 MINUTES    COOK TIME: 35-40 MINUTES    SERVES: 4

*This makes great leftovers (though the pak choi gets a little mushy) and taste wonderful spooned over a piece of thick toasted sourdough bread with a fried egg on top. Seriously, the soup thickens up overnight and taste great for breakfast!

  • 2 medium size turnips, chopped into large dice
  • 4 Tablespoons olive oil, divided
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch piece of freshly grated ginger
  • 1 pound mixed wild mushrooms, sliced
  • 3/4 cup French green lentils
  • large pinch of crushed red pepper flakes
  • 14 ounce can full fat coconut milk
  • 3/4 cup vegetable stock
  • 2-3 baby bok choy, stems thickly sliced and and leaves coarsely chopped
  • large handful of cilantro
  • salt and pepper to taste

Prepare

  1. Preheat the oven to 375F. Toss the turnips with 2 tablespoons olive oil and place on a rimmed baking sheet. Roast in the oven until tender and lightly browned, about 18-22 minutes. Toss halfway through cooking.
  2. Heat 1 tablespoon olive oil in a large heavy bottom pot over medium high heat. Add the onion and sauté until soft and translucent. Add the garlic and ginger and cook, stirring occasionally, for about 2 minutes. Remove the mixture from the heat and tip it into a  bowl. Add the remaining 1 tablespoon olive oil to the pot and add the mushrooms, cook, without stirring for 1 minute. Give a good stir and then continue to cook until the mushrooms are nicely browned on all sides, about 3-5 minutes. Remove the mushrooms from the pan and add them to the bowl with the onion mixture.
  3. Add the lentils, red pepper flakes, coconut milk and broth to the pan. Bring to a simmer, cook until the lentils are tender, about 18-20 minutes.  Add the pak choi stems, mushroom and onion mixture and increase the heat to high and cook for another 5 minutes or until the mixture has thickened. Add the pak choi leaves and roasted turnips. Keep on low heat for about 10 minutes so all the flavors have a chance to meld.
  4. Divide the curry between bowls and top with plenty of minced cilantro and salt and pepper to taste.

MISO GLAZED TURNIPS & SNOW PEAS
PREP TIME: 15 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4

  • 1 bunch turnips (with their greens)
  • 1 pint snap peas 
  • 2 Tablespoons white miso
  • 2 Tablespoons good quality butter
  • 1 cup water + additional if necessary
  • 1 1/2 Tablespoons honey
  • salt to taste
  • 1 1/2 cups cooked rice for serving (preferably cooked in veggie stock for more flavor)
  • pinch of flakey sea salt for serving

Prepare

  1. Stir together the miso and 1 1/2 Tablespoons of butter (reserving 1/2 Tablespoon)
  2. Discard the greens from the turnips and and roughly chop them. Slice larger turnips into quarters and smaller turnips in half. Add the turnips and snap peas to a large skillet with the water, honey and remaining 1/2 Tablespoon of butter. Bring to a boil. Blanch the snow peas for about 2 minutes or until they turn bright green. Use a slotted spoon or tongs and remove the peas from the pan. Cover the pan and cook the turnips, stirring occasionally, until most of the liquid has evaporated and they are becoming tender (about 8-10 minutes). Reduce the heat to low, stir in the turnip greens and snow peas and continue to cook until the greens have wilted and the sauce has reduced to a glaze, about 3 minutes. Stir in the miso butter and cook for about 1 minute longer or until the turnips are golden.
  3. Serve with cooked brown rice and a pinch of of coarse sea salt.

SPINACH, MUSHROOM, & CHICKPEA STUFFED SWEET POTATOES WITH LEMON-HONEY TAHINI DRESSING     SERVES: 2-4

Lemon-Honey Tahini Dressing:

  • 5 tbs lemon juice
  • 3/4 cup of tahini
  • 3/4 cup of water (you may need to add more if dressing is to thick).
  • 2 tbs honey
  • 2 cloves of garlic, minced
  • dash of salt
  1. With an immersion blender combine all the ingredients. If you don’t have one, mix vigorously with a whisk. Add more water if need be. Taste test and set aside.

Sweet Potatoes:

  • 2 large sweet potatoes, scrubbed clean
  • 4 cups of chopped spinach, stems removed
  • 2 cups mixed mushrooms
  • 1 large yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 14 oz can of chickpeas, drained and rinsed
  • 1 tbs olive oil
  • salt and pepper to taste

    Prepare
  1. Preheat the oven to 400. Pierce each sweet potato several times with a fork. Bake in the oven for about 45-60 minutes. Potatoes are done when you can easily pierce them with a knife.
  2. While the potatoes are baking make your filling.  In a large skillet saute’ the onions over medium heat in 1 tbs of olive oil. Cook for about 8 minutes.  Add the mushrooms. Cook for a few more minutes. Add garlic and spinach.  Cook for about 5-8 minutes longer, stirring occasionally, until slightly wilted. Add the can of chickpeas, a dash of salt and pepper. Mix to combine. Reduce heat to low until potatoes are done. Make sure to stir often so the mixture doesn’t stick!
  3. Once potatoes are done, slice each one in half. Scoop a healthy portion of the veggie mixture into the potato. Drizzle with lemon-honey dressing. 

SWISS CHARD SALAD WITH BACON (optional) & BLUE CHEESE
PREP TIME: 15 MIN    COOK TIME: 7 MIN    SERVES: 4

Dressing:

  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • coarse salt and ground pepper to taste

Salad:

  • 1 bunch of swiss chard (can use other greens mixed in)
  • 4 strips of good quality bacon (tofu "bacon" can be substituted, we love this recipe! Or try this recipe for a less soy option...)
  • 1/4 cup blue cheese, crumbled
  • 1/4 cup pickled chard stems (optional, see CSA Week #16 for recipe)
  • Coarse sea salt

Prepare

  1. Whisk together all the ingredients for the dressing and set aside.
  2. Wash and dry the chard and remove the stems (make quick pickled chard stems) Stack the chard leaves and roll them like a cigar. Slice the leaves into thin ribbons. Place the chard ribbons in a large bowl and set aside.
  3. Place the bacon in a large skillet. Turn the heat to medium-high and fry the bacon until crisp. Remove from the pan and place on paper towels to drain. Once cool enough to handle, roughly chop the bacon. Or follow recipes above for vegetarian/vegan option. 
  4. Toss half of the dressing with the chard leaves and use your hands to gently massage the dressing into the leaves. Divide the chard between plates and top each plate with crumbled bacon, blue cheese, pickled chard stems and a drizzle of more dressing.

Cheers from Black Finger Farm!