Here is our tentative list of what we **hope** to bring you this coming week.
Regular Share
Salanova Lettuce Mix
Spinach
Young Garlic
Grilling Fava Beans
CHOICE: Beets OR Hakurei Turnips
Peas- NOTE: either Snow Peas or Sugar Snaps depending on availability
Large Share Additions
Large Bag of Peas
Kohlrabi
Wyatt and I were talking about cashew aioli and cashew sauce the other day so I thought I would post a basic recipe for it. You can start with this recipe and add herbs or spices. Substitute different oils for the water. You can use this for a dip, or a spread or a sauce.
I added herbs, you can sort of see them in the photo. You can double the recipe and freeze it too. You will find all kinds of uses for this. This thickens up in the refrigerator and the flavors blend. So, when you are seasoning and tasting it keep that in mind.
Cashew aioli/spread/sauce
1 c raw cashews soaked at least 2 hours
1/4 c water or any oil like olive oil or coconut oil you might need more if you want to thin it out
2 small cloves garlic or the equivalent of green garlic or garlic scapes
juice of 1/2 a lemon or lime
1 tsp vinegar
pinch of salt
1 teaspoon of mustard is optional or any other seasonings you fancy
Method;
Note – please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!
Have a great week.
Mo
We are getting into Summer vegetables and Swiss Chard is a favorite of mine. I did a post a while back called Chard 101 covering the basics of this great vegetable. If you aren’t familiar with chard you might want to check out that post.
No recipe today. Just a few pictures to remind you that vegetables are great for breakfast too.
Note – please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!
Mo
Here is our tentative list of what we **hope** to bring you this coming week.
Regular Share
CHOICE: Kale Or Swiss Chard OR Collard Greens
CHOICE: Radishes OR Broccoli
CHOICE: Sugar Snap Peas OR Grilling Favas
CHOICE: Garlic Scapes OR Scallions OR Green Garlic
CHOICE: Mint OR Sage OR Oregano OR Nasturtiums
CHOICE: Arugula OR Salanova Lettuce Mix OR Spinach
Large Share Additions
Two Other Items
This lemonade tastes like summer. Using rhubarb makes the tart acid of the lemons more balanced. I added some mint too. Just because it was growing next to my rhubarb. After I picked the mint I saw some thyme in a different area of the garden and thought that might be nice too, I think I’ll try thyme next time I make this.
All you need to make this is:
1 1/4 pounds of rhubarb stalks chopped up
1 cup of sugar – I used raw sugar but use what you like.
4 lemons to get 1 cup of juice and zest from a couple of those lemons
A handful of mint or other herbs you might have – optional, but really good.
Heat 4 cups of water and the rhubarb and sugar in a pan until it boils. Turn down the heat and let it simmer for a half hour or so. While that is simmering juice and zest the lemons. Remove the pan from the heat after 1/2 an hour and add the lemon juice and zest and herbs if you are using any. Cover the pan and let that cool. When it is cool strain out all the solids and refrigerate it. You can serve this with ice and some sparkling water, or even with a little rum or tequila. This will store in the refrigerator for a week.
Look how pretty and pink it is!
Cheers.
Mo
Note – please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!
This is a really easy one dish meal or side dish. I think this is every bit as good as risotto made on the stove that you stand over and stir for a half an hour and that takes several pans and utensils.
This takes about 5 minutes of hands on time and it is ready in about 1/2 an hour, and like I said before. It just takes one dish.
Most recipes say to use Arborio rice for risotto, but I rarely have that. I use any short grain rice I have on hand and it always works out fine. This time I used sushi rice.
You can sub any garlic you have, or even shallots or green onions. Use any greens you like too or even nuts or leftover bits of cheese you have lurking in your refrigerator. This is one of those dishes you can’t mess up. Enjoy.
Ingredients
1 1/2 cups rice
5 cups stock, divided
1/4/ cup freshly grated Parmesan cheese
1/2 cup dry white wine – I used vermouth
2 Tablespoons Olive oil – salt – pepper – 5 or 6 cloves of green garlic or leeks and a few handfuls of any greens you have.
Directions Preheat the oven to 350 degrees. Heat the olive oil and chopped garlic in an ovenproof pan and let it get soft. Add the rice and 4 cups of the chicken stock. Cover and bake for about 25 or 30 minutes, until most of the liquid is absorbed and the rice is cook firm, try to not let it get mushy. Remove from the oven, add the remaining cup of stock, the Parmesan, wine/vermouth, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the greens and stir until they are wilted and heated through. Serve hot and top it with a little drizzle of olive oil and more pepper and Parmesan cheese.
Have a great week.
Mo
Note; please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!
Here is our tentative list of what we hope to bring you for Week 3 of CSA !
Regular Share
Garlic Scapes
CHOICE: Mint OR Sage OR Nasturtiums
CHOICE: Radishes OR Topped Turnips
CHOICE: Green Garlic OR Scallions
CHOICE: Lettuce OR Arugula
CHOICE: Kale OR Chard
Large Share Additions
Beets
Two Kale or Chard Choices
One Other Item
Remember when massaged kale salad was all the rage? I think warm salads are going to be the next ‘thing’. Warm greens are less bitter and easier to chew than raw greens, AND they make great leftovers.
This salad is a riff on this bitter green salad. I used the kale and turnip greens from my CSA share this week.
Turn on your broiler before you start this salad. It goes together really fast and you want the broiler hot.
I washed and shredded up the greens and dressed them with a really simple vinaigrette dressing and piled the greens on an oven proof platter.
Next I sprinkled some cheese on the greens, kind of like you would a pizza, then I pop it in the oven until the cheese melted. I used smoked Gouda cheese and it melted in 3 or 4 minutes.
I forgot to take a picture of the melted cheese…sorry. I’m not in the blogging groove yet. Ooops.
When it comes out of the oven all melty, top it with whatever sounds good; nuts, dried fruit, granola, pretty much anything you have in your pantry would be good I am guessing. I had roasted pecans and dried tart cherries.
You can see how the top of the greens sort of starts to collapse but the greens on the bottom are still firm. The melted cheese adheres to some of the greens and cheese and the vinaigrette are really nice flavors with the fresh greens. All the different textures make this salad interesting, different and kind of sophisticated.
The original recipe is in the link above. This is what I did;
Warm Kale salad
3 tablespoons vinegar – I used red wine and balsamic
1/4 cup olive oil, Kosher salt, and freshly ground pepper
1 bunch kale and some turnip greens – feel free to use any greens you have
a large handful of cheese, grated – I used Gouda
a handful or more of nuts or dried fruit
1. Heat the broiler to high. 2. Whisk the vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the greens and toss to coat them nicely. Taste and adjust the seasoning. 3. Pile the salad on an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 3 or 4 minutes. Sprinkle with whatever toppings you like. Serve!
Have a great week.
Mo
Note; please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook. Adjust freely and accordingly and enjoy the process – I do!
Here is our tentative list of veggies we hope to bring you this week:
Regular Share
Green Garlic
Lettuce
CHOICE: Pea Shoots OR Fava Bean Tops
CHOICE: Hakurei Turnips OR Radishes
CHOICE: Mint OR Sage OR Chives
CHOICE: Kale OR Collard Greens OR Bok Choi OR Mustard Greens
Large Share Additions
Bok Choi
Rhubarb
Pea Shoots AND Fava Bean Tops
Hakurei Turnips AND Radishes