CSA’s are all about forming community. Having been a member of a CSA for 6 years now, I can easily say that one of the best things about it (besides getting to use the phrase “my farmer” & all the fresh produce) is all the great recipes you get introduced to by talking to other members during distribution. And while this pic just shows us clammering around the computer to fix bouncing emails and fill in volunteer shifts, in the future we hope you will be filling up our blog with recipes.
Please send us via email, blog comments, or facebook wall posts your recipes and pics. Or sit down with us (and a glass of wine) at distribution and help us post some stuff to the blog.
Weekly we will round the recipes we have received and compile them into one post for easy access. This week we have a salad and a pesto recipe. Cheers to sharing our harvest secrets.
Red Leaf, Radish, and Pine Nut Salad
(thanks Anu! I am wishing i had been more creative than chop and sprinkle w/salt with my radishes. but boy oh boy, were they good eats.)
1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 large head red-leaf lettuce (1 pound), torn into pieces
6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted
Preparation: Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
Add lettuce and radishes and toss. Serve topped with pine nuts
(thanks anne. she reminds me that i should let all you csa newbies know, you might wanna think about investing in a food processor. I bought one my 2nd season and it changed my life. Do you know how many amazing meals can be whipped up with one of those things. I kid you not, lifechanging. Add it to your birthday wishlist now.)
4 cups spinach leaves (stems removed)
2 tbsp chopped spring garlic or 2 garlic cloves
2 tbsp chopped parsely
1/4 cup pine nuts
1/2 cup olive oil
1/4 grated parm
salt and pepper to taste
In a food processor combine the garlic and nuts first until coarsely ground. Add spinach and parsley in handfuls. Pour in olive oil and scrape down sides to get it all in there. Add cheese and puree. Adjust ingredients to taste.
2 thoughts on “Recipe Round-Up”
Lebanese Tabbouleh Salad
(using the parsley, mint and spring onion from last week’s distribution)
1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
2 cups chopped fresh flat-leaf parsley (a large bunch)
1 cup chopped fresh mint (a large bunch)
1/2 lb. ripe tomatoes, very finely chopped
1 large spring onion, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain and press the bulgur to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, spring onion and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. (This will keep for a couple of days in the refrigerator.)
We ended up salting the pesto a little bit more once we had tossed it with a whole wheat penne, and it was great! And a tip for the food-processorless: we are without, but the blender worked out pretty good. If you have a lot leftover, pour into a spare ice cube tray and freeze for later!