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Topic: Got a CSA Farmshare or Garden? Share your seasonal recipes and tips!  (Read 6828 times)
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batgirl
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« on: July 11, 2008 05:46:22 PM »

This is my 2nd year getting a CSA farmshare and I love it! From "WTF is Kohlrabi" in spring to "name that squash" in fall, I have learned to love so many new veggies! I thought it would be fun to hear what others are doing with their seasonal fresh goodies and share some recipes as the season progresses!

To begin, my go-to techniques are....when in doubt, stir-fry or make soup! So I do a lot of salad, stir-fry and soup (an especially awesome way to use the wilty veggies you don't eat in time for peak freshness). For soup I just chop up the veggies and boil them in both until soft, then add seasonings as needed and wizz with an immersion blender. I add a couple of small potatoes to the boil for thickness if needed, and occasionally a handful of cheese or some cream cheese or cream if I want that kind of soup (like with broccolli). Soup also freezes really well!

Right now I am figuring out things to do with fennel. Any suggestions? I am thinking of cooking it up with black beans and rice. Or making my trusty old soup!  Wink
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cinnamon teal
« Reply #1 on: July 12, 2008 01:48:39 PM »

Oooh!  I get a CSA, too!  We don't get fennel in ours - sorry!  But here's some other things that I like to make:

with tomatoes (we have an over abundance right now):
- dice and sprinkle over homemade mac and cheese, add some parmesan and broil for a few minutes
- slow roast (haven't tried yet, but they look sooo good!)
- make pizza with pesto, mozzarella and sliced tomatoes (like this)
beets - I'm not a big fan, but I like them:
- pickled
- julienned and baked into beet fries
kale:
- in soups
- in potato kale gratin
basil
- mostly I just make pesto  Grin

At the end of the week, I usually make a "catch all" dish with lots of veggies in it.  My favorites are frittatas, fried rice, stirfry and soups (of course!)
« Last Edit: August 21, 2008 09:58:26 PM by cinnamon teal » THIS ROCKS   Logged

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« Reply #2 on: July 19, 2008 09:07:31 PM »

I just made fennel soup and it's really nice-
I chopped up the fennel and boiled it in broth with 1/2 a potato, then used the immersion blender to whizz it with some plain cream cheese - it's delish!

I just got some beets though, I'm not a fan either. Hmmm....
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« Reply #3 on: August 21, 2008 06:34:55 PM »

omg, batgirl, I was just thinking we should have a CSA-along  Cheesy  This is my first year but I'm hooked. I know the two of us get lots of our shares from the same area , so I assume we'll have a lot of the same things week to week.

Last week I made Potato-crust Quiche which used up a LOT of what I had and was downright amazing.

Right now I'm making Basil Chicken, kinda by the seat of my pants.  I used butter to slightly cook some red onion and garlic (both left over from last week's share.  Now I've got some chicken breast cooking in there until almost done.  If my boyfriend wasn't so picky, I'd add some cremini mushrooms that we got this week Wink  Toward the end I'm going to add a whole bunch of the fresh basil we got and then serve over pasta. Smiley

If I'd had a few more ingredients I would've used the basil to make pesto.  Undecided

I also got LOTS of tomatoes, which I don't really like to eat raw, BUT I'm going to use them to make salsa, since I also have green peppers, white onions, and a hot pepper.

I have carrots left over from a few weeks ago and my favorite way to eat carrots is baked! I just put tons of them in a 9x13 with some butter and sometimes some onions and potatoes if I'm feeling frisky.  Cheesy

I also have a couple of beets and my newsletter had a recipe for beet chocolate cake!

What will you all make this week?
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« Reply #4 on: August 21, 2008 06:43:09 PM »

I am totally going to make your quiche! I have made tomato soup and carrot soup with cilantro recently. I have got some yellow squash and kale to use too. Yum!
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« Reply #5 on: August 21, 2008 06:45:18 PM »

It was so good! Next time I'll cook it longer or maybe even try to cook the crust a bit first before I add the rest.

I WISH I had cilantro right now for my salsa!

I never did find a way to cook kale that I really truly liked.  Undecided  I just managed some "eh" concoctions. Tongue 
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« Reply #6 on: August 21, 2008 06:53:25 PM »

I make soup with Kale:

INGREDIENTS
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream

 
 
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water and potatoes; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
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« Reply #7 on: August 21, 2008 06:56:52 PM »

That sounds awesome!  Of course knowing my luck I won't be able to use it until next year.  Wink
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« Reply #8 on: August 21, 2008 06:58:42 PM »

I think you can use spinach too. It's portuguese, I guess, although it's apparently a knock off of soup from Olive Garden. Either way, it's super tasty!
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cinnamon teal
« Reply #9 on: August 21, 2008 09:57:29 PM »

That sausage soup sounds awesome!  In NorCal, we get kale in the winter, so most of my kale recipes are cold weather recipes.  But here's a couple of my favorites:

----

Kale and Potato Gratin
modified from The Joy of Cooking

Steam 1 lb. washed kale
Peel and cut into rounds 4 med. potatoes
Dice 1 medium onion.
Build alternating layer of kale, potatoes, and onions in a buttered baking dish
            Begin and end with a potato layer.
            On each onion layer add
                        1 T. butter
                        t. salt
                        t. pepper
Pour 1 c. milk or half-and-half (or cream!) over the top and then sprinkle with grated cheese and paprika.
Cover and bake at 350 for 30-45 min.

------

This one is my own recipe.  I kinda threw a bunch of stuff together and loosely based the spices off one of my favorite indian chicken recipes.

Curried Chicken and Vegetable Soup:

1/2 large onion, diced
2 cloves garlic, minced
1 small sweet potato, diced
1 T fresh ginger, grated
1/2 cup olive oil
8 cardamom pods (green)
12 whole cloves
2 bay leaves
1 T Corriander
1/8 t cayenne
1 t curry powder
1 breast chicken, cut into small pieces
1 quart chicken broth
1 bunch kale, chopped
3 small carrots, chopped

In a large pot, heat olive oil over high.  Add the onions, garlic, ginger and sweet potato.  Fry until onions start to turn golden - stir to keep them from burning.  Add cardamom, cloves and bay.  Fry for about 5 min - till cardamom pods get puffy.  Add coriander, cayenne and curry powder.  Fry for about 15 seconds to a minute.  Add the chicken and continue stirring until it's no longer pink.  Add chicken broth and bring to a boil.  Add the kale and boil for about 10 min.  Add the carrots and boil until just soft.  Turn off heat and let cool for about 10 min.  Enjoy!
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