Thank you for sending in your recipes. Here are a few we received this week sent in to share with the CSA community! Just take the recipes below and blend in your food processor. Easy peasy.
Here is Blaire's amazing Fennel and Carrot Top recipe
We tried our hand at Blaire's recipe, using pumpkin seeds instead of nuts. We served with veggie fritters made of zucchini, potatoes, radishes, and kale. Yum! A great dipping sauce or addition to any meal.
I think this recipe would be good subbing kale or spinach for the carrot tops and also subbing garlic scapes for garlic if you are needing to use up those scapes.
Here is Sherryn's Arugula and Scape pesto recipe:
Are the vegetables starting to stack up and new supply coming in just days? We have two never fail recipes for using up a plethora of random vegetables in a hurry.
A wonderful way to use up a lot of veggies at once. You may have to do multiple batches in the oven though, so make sure you have a bit of time in your evening if you want to make a big batch.
Some great veggies to use for chips are: beets, potatoes, carrots, zucchini, eggplant, radishes, and turnips. Slice the veggies as thin as possible; using a mandolin or food processor is easiest for this process, but a knife works as well! If using starchy veggies, soak in a bowl of cold water for 30 minutes before baking. Toss the thinly sliced veggies lightly in high quality oil and salt. You may also add cayenne, dill, a splash of vinegar, or other herbs and spices to your liking. Bake at 400 degrees for 5 minutes and flip, keeping an eye on the veggies until they reach perfect brown-ness.
Veggie fritters are a nearly weekly meal for us come summer. They are satiating, versatile, and super easy. Vegetables we have used in fritters include (but not limited to): chard, kale, collards, onions, garlic, peppers, potatoes, beets, celeriac, carrots, zucchini, delicata, and cabbage. In the middle of winter, we will make fritters out of our storage vegetables (beets + potatoes + carrots + onion), in the spring and fall we tend to use more greens and roots (chard + carrot + radish + beets), and in the summer we throw it all in (peppers + onions + cilantro + zucchini + potatoes). We especially like them along side of homemade herb-y aioli!
So how do you make them?
Decide on three to five vegetable (or two or six, don't let me stifle you) and thinly slice or grate them all.
Mix the vegetables with herbs, salt, flour, and eggs until you have a consistency that will hold together in a frying pan.
Shape the mixture into fritters/patties and place in a hot pan with about a 1/2 inch of high quality oil.
Fry until desired "doneness."
For a more complete and step by step recipe, check out this one from The Kitchn: How to Make Fritters Out of Any Vegetable.
Are you gluten-free? Use potato or chickpea flour instead of wheat flour.
Dairy-free? Do not use cheese. Dip in homemade aioli if you desire creaminess
What are your go-to "use 'em up" recipes? Comment below!
On the farm, we are very big fans of condiments. At almost every meal, we pull out an array of krauts, pickled things, homemade aioli, fermented sauces, and more. One of my all time favorite sauces has to be chimichurri. So herby and delicious. Wonderful on roasted veggies, tacos, grilled meats, and more. Here are a few variations of the same wonderful thing: Chimichurri.
Megan's Basic Chimichurri
Adapted from The Original Dish Blog: http://www.theoriginaldish.com/2018/09/26/grilled-flank-steak-with-radish-chimichurri/
Zesty Spicy Chimichurri
Some of my favorite foods are the most fleeting; morels, asparagus, chanterelles, and of course, garlic scapes. I find myself consuming enough to make up for the entire year, and what doesn't go directly into my mouth or a pan goes into a jar for summer flavor during the winter. Garlic scapes are best when made simply.
So, where to begin.
First of all, what the heck are scapes?
Garlic is planted in the autumn (like a daffodil bulb) and sits in dormancy until spring. When it emerges, it sends up leaves to collect sunlight and to help grow the bulb under the earth. Once the bulb begins to form, the garlic will send up a stalk with a flower to reproduce. This is the scape. Since we typically plant garlic by the clove, we do not need the garlic to reproduce in this way. We snip the scape and the garlic is encouraged to put all of its energy into growing its root bulb now instead of putting its energy into reproducing. Thus, we get to enjoy the delicious bulbs and the delicious scapes in one season!
What does it taste like?
Scapes are like a subtle garlic; not overpowering, but just the loveliest amount of sweet mellow garlic.
Now what do I do with it?
Eating seasonally is exciting and inspiring. It invites adventure into the kitchen and reminds us of the life cycle of the things around us that we are consuming. Enjoy getting to know the garlic scape! It won't be around long.
Garlic Scape and Ricotta Crostini
Recipe from Wanderings TIn My Kitchen: https://wanderingsinmykitchen.com/garlic-scape-and-ricotta-crostini/
"You want me to put lettuce on a bbq? Are you crazy?"
"Yes! (and yes, but that's besides the point)"
Grilling romaine is the most simple and delicious way to prepare a salad. Its crispy, smokey, sweet, crunchy, tender. Its all the things you want in a salad and more.
How to grill romaine:
Find a full recipes and description at the HeartBeet Food Blog Here.
When I have moments of doubt in the kitchen, I have a few mantras I repeat to myself. The one that always seems to get me through to the creation of a delicious meal is, "Just put an egg on it."
When you have grown weary of crunching into raw radishes and salad turnips (I mean, could you really ever get tired of that amazing crunch?), try roasting/sauteeing them. Feels counter intuitive, but the result is a more mellow and buttery version of their former raw selves.
Set a large cast iron skillet over medium-high heat. Add oil and when hot, add turnips and radishes, and a pinch each sea salt and pepper. Turning vegetables only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and fold in green garlic, cooking for about a minute. Push vegetables to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For over-easy eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer. Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Adapted from The Kitchn recipe: https://www.thekitchn.com/recipe-radish-and-turnip-hash-with-fried-eggs-230586
Have you approached the time where you just don't know what else to do with your Arugula? You've made arugula salads, loaded up sandwiches with it, and now you are out of ideas? Never fear! Here are a few great ways to use up lots of greens in a hurry.
Blend It: Arugula Pesto
I love arugula pesto! It is a great way to use up tons of arugula and spice up any dish. I usually make large batches and freeze in pint or half pint jars to use on winter pastas! You can also try adding herbs like mint to your arugula pesto to give it a a new twist.
Place all items in a food processor and blend until smooth. You may need to add more oil to reach your desired consistency.
Cook It: Scrambled, wilted, sauteed
I know it goes against everything you have ever learned about arugula, but cook that s*&%. Some of our favorite ways to eat arugula are sauteed down and thrown into our morning scrambles. It is also wonderful wilted and used in lasagna like spinach. Don't be afraid to toss it in the pan with your stir fry or on top of your pizza/foccacia.
Learn to Love It: Ask The Kitchn
My all time favorite, go-to cooking and food website is The Kitchn. Check out their article for more inspiration and ideas on using this delicious green!
10 Reasons I always have a bag of arugula in my Refrigerator.
Adapted from original recipe: : https://hurrythefoodup.com/rocket-soup/