CSA WEEK #15
CSA BOX #15
CARROTS, PAC CHOI, BROCCOLI RAAB, PEA SHOOTS, SPRING MIX, ARUGULA, HEDGEHOG MUSHROOMS
As we approach our half-way mark for the 2017-18 CSA season, Joe and I are looking forward to the new crop that spring will allow for... brussel sprouts, tomatoes, strawberries, cabbage, broccoli, and cauliflower are started and will be heading out to the fields soon! The tomato starts are growing strong, but we'll be waiting til we are certain there will be no more freezes before they get planted.
For now, we are still working on recovering from the freeze a few weeks ago. This weeks box is full of leafy greens, some greens you'll have to use your creativity for perhaps too! I invite you to embrace the whole experience, finding your own ways to make the "challenge" more enjoyable from start to finish.
We’re experiencing unseasonably warmer weather here at the farm so evenings out at the grill are a welcomed change. For Florida, the weather is cool and grilled veggies are one of my favorite things to whip up. Besides, if you’ve never experienced the pleasure of eating a radish or root veg straight of the grill then you’re in for a real treat!
Below are some recipes to get you started on using some of these vibrant, rich greens... welcome detours! Even when following a recipe, cook with a splash of "this" and a touch of "that" if you're feelin' funky!
GRILLED BABY PAC CHOI WITH GINGER SESAME SAUCE
- 1 bunch of pac choi
- 2 tablespoons olive oil (or choice)
- 2 teaspoons minced, fresh ginger
- 3 1/2 tablespoons soy sauce or liquid aminos
- 2 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons toasted sesame seeds
- Preheat grill to medium heat. Cut large heads of pac choi in half lengthwise, leaving smaller heads whole. Rinse the pac choi under cold water.
- Pat dry, toss with olive oil, and place it on the grill to cook until tender and lightly browned and charred on all sides. Usually 10-12 minutes.
- For the sauce, whisk together the ginger, soy sauce, vinegar, honey, sesame oil, and sesame seeds. Taste and adjust if necessary. Drizzle the pac choi with the sauce and serve warm.
For our meat-eaters out there, this ones a great recipe to incorporate this less common green into your weekly dinners...
CHICKEN WITH CHARRED BOK CHOY, RADISHES & PEANUT SAUCE
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 4
- 1 scallion, minced, white/light green parts only
- 1 clove of garlic, minced
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup creamy peanut butter (can sub with almond butter)
- 1/4 cup low sodium soy sauce
- 3 1/2 Tablespoons rice vinegar
- 2 Tablespoons pure maple syrup
- 2-3 Tablespoons water
- 6-8 bone-in skin on chicken thighs (from Trail Bale Farm)
- 1 bunch of radishes, trimmed and sliced in half
- 4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
- Cooked rice or quinoa for serving (optional)
*LOCAL BUYS: scallions, ginger, radish, and chicken thighs are available @ Temple Terrace Market on Saturday from 9 am-1 pm
- Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
- Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce.
- Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
- Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
- Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
- Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.
BROCCOLI RAAB GREENS + GRUYERE QUICHE WITH ALMOND CRUST
PREP TIME: 15 MINUTES COOK TIME: 50-55 MINUTES SERVES: 6
- 2 cups almond flour
- 3 cloves of garlic, minced
- 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- pinch of ground black pepper
- pinch of crushed red pepper flakes
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 1 Tablespoon olive oil
- 3 shallots, minced (about 1/2 cup)
- 3 cloves of garlic, minced
- 1/2 bunch of broccoli raab greens, roughly chopped (about 2 cups)
- 1/4 cup dry white wine (or veggies stock)
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup grated Gruyere cheese
- 1 cup of wild hedgehog mushrooms, torn (optional)
- generous pinch of ground nutmeg
- 1 teaspoon salt
- pinch of black pepper
*LOCAL BUYS: Eggs are available @ Temple Terrace Market on Saturday from 9 am-1 pm
- Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.
- In a large cast iron skillet heat the oil over medium heat. Add the shallots and garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.
- In a large bowl whisk together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.
- Let the crust cool for about 5 minutes before slicing and serving
ARUGULA SALAD WITH ROASTED CAULIFLOWER, CARROTS & CUMIN VINAIGRETTE
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 4
For the Salad:
- 3/4 cup uncooked quinoa
- 1 small head of cauliflower, cut into florets
- 1/2 - 1 bunch of carrots sliced
- 1 cup cooked chickpeas (if canned, drained and rinsed)
- 2 Tablespoon grapeseed oil (or oil of choice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/2 cup raisins
- arugula or choice greens
- 1 small shallot, minced
- 1 1/2 Tablespoons fresh lemon juice
- 1 1/2 teaspoons honey
- 1/4 teaspoon ground cumin
- 3 Tablespoons extra virgin olive oil
- Pinch of fine sea salt
- Preheat the oven to 425 degrees. Toss the cauliflower florets, carrots and chickpeas with oil, cumin and salt. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 20-25 minutes. Toss veggies halfway.
- While veggies roast cook your quinoa. Combine 3/4 cup of quinoa with 1 1/2 cups of water. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork. About 12-15 minutes.
- Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasoning if necessary.
- Once veggies are done roasting remove them from the oven and toss with cooked quinoa. Add the arugula to the warm veggies and toss until it wilts down a bit. Stir in raisins and drizzle with the vinaigrette. Season to taste with salt and pepper.
Cheers from Black Finger Farm!