Red, White & Green Salad

17 Thursday Jun 2010

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A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of lettuce*
  • 4-6 spring, salad white turnips, thinly sliced with skins*
  • 3-4 green onions**
  • 1/2 cup sugar snap peas, cut in half*
  • 1 bunch of raw baby beets, thinly sliced with or without skins*
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.

Grilled Zucchini & Onions

17 Thursday Jun 2010

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There’s nothing like the taste of grilled zucchini and onions – simply scrumptious! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 4 medium zucchini*
  • 2 medium onions*
  • 1/4 cup extra virgin olive oil
  • freshly ground pepper
  • freshly ground salt

DIRECTIONS

  1. Slice zucchini long ways into 1/4 inch thick slices. Peel onions and slice into 1/4 rings.
  2. Coat zucchini and onion slices in oil and sprinkle with salt and pepper.
  3. Grill for 3 minutes on each side at medium-high heat.

Garlic Lime Grilled Chicken

17 Thursday Jun 2010

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INGREDIENTS

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 6 cloves of garlic, minced
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 lb organic chicken breasts, cut into chicken tender sized pieces

DIRECTIONS

  1. Combine lime juice through ground pepper in a large glass container. Add chicken tenders and marinade for 1 to 2 hours.
  2. Grill on medium high-heat for 3-4 minutes on each side, or until cooked through.

Polenta with Swiss Chard, Garlic Scapes & Parmesan

17 Thursday Jun 2010

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This simple, tasty side dish pairs well with grilled Garlic & Lime Chicken and Grilled Zucchini & Onions. Adapted from Moosewood Restaurant New Classics cookbook. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 cups water
  • 1 cup cornmeal
  • 1/4 tsp kosher salt
  • 1/2 tsp ground fennel seeds
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 1 bunch garlic scapes, chopped*
  • 1 bunch of swiss chard, rinsed and chopped*

DIRECTIONS

  1. Cut off and discard the very ends of the swiss chard. Coarsely chop, stems and all. Rinse well and set aside in a colander to drain.
  2. Bring water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon. Break up any lumps that form. Simmer on low heat, stirring frequently, until the polenta is thick and tastes done. Stir in the salt, fennel and cheese. Add ground pepper to taste. (Note: you may need to add more water and cook for 5 to 30 minutes depending on how course the cornmeal is.)
  3. Meanwhile, heat the oil in a heavy pan. Add the garlic scapes and salt and saute on medium heat just until the garlic begins to brown. Add the swiss chard, and cook, stirring frequently, for 3-5 minutes or until tender. Set aside until the polenta is done.
  4. Serve the polenta topped with swiss chard and a little extra parmesan cheese.

Week 2 of Potomac Vegetable Farm CSA

16 Wednesday Jun 2010

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Week 2 is here! And guess what, I got more greens. The combination of work travel and a busy social schedule this week is going to make it challenging to use everything. I guess I’ll just have to be creative!

Here’s what as “in the bag”: garlic curls, cabbage, collards, swiss chard, zucchini, 2 heads of lettuce and lots of parsely.

I’m not quite sure what I’ll be making with all of this, but this is what I’ve done in the past with some of these veggies:

Pasta with Endive, Garlic Scapes & Chickpeas

14 Monday Jun 2010

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I love this recipe. Practically any spring green (such as endive, escarole, swiss chard, spinach, or broccoli raab/rabe) tastes fabulous in this simple chickpea garlic sauce. This time, I also added garlic scapes for some extra flavor! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth

Other

  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch of garlic scapes (discard about 1/2 cm of each end, and chop all the green and white parts)*
  • 1 bunch endive, rinsed and chopped (use all the leaves and stems; discard bottom inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)

DIRECTIONS

  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop garlic scapes and endive. Saute garlic scapes in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until they begin to brown. Add endive and cook until it is just wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Remove from heat, cover, and set aside.
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Stir in lemon juice. Serve immediately. Sprinkle with freshly grated cheese.

Green & White Salad

14 Monday Jun 2010

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This is such a simple, yet delicious salad. This recipe also tastes great with radishes, beets, and other spring vegetables. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of red leaf lettuce*
  • 4-6 spring, white turnips*
  • 3-4 green onions**
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips (no need to peel spring turnips – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Serve immediately.

Lemon Garlic Vinaigrette

14 Monday Jun 2010

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This is the easiest lemon garlic vinaigrette that tastes fabulous will all sorts of salads.

INGREDIENTS

  • 1 tbsp lemon juice (such as Santa Cruz Organic)
  • 3 tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine all ingredients in a jar with tightly fitting lid.
  2. Shake vigorously.
  3. Toss with a simple green salad.

Broccoli Raab Italian Stir-Fry

13 Sunday Jun 2010

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Here’s an easy Italian, inspired stir-fry to use some of your CSA greens. I used broccoli raab, but you can also use swiss chard, endive, or other such spring green. (* Indicates PVF produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large onion
  • 3 large cloves of garlic
  • 1 bunch broccoli raab (leaves and small stems, chopped; discard larger stems because they can be tough)*
  • 2 tbsp organic chicken broth or vegetable broth
  • 1 14.5oz can Muir Glen fire-roasted diced tomatoes (drained)
  • 1/2 to 1 tbsp balsamic creme vinegar
  • 1/4 cup crumbled feta

DIRECTIONS

  1. In a large skillet over medium-high heat, heat olive oil and saute onion until golden brown (about 5-10 minutes). Add garlic and saute for another 2 minutes.
  2. Add chopped broccoli raab, broth and tomatoes. Saute for 5-10 minutes until the broccoli raab is tender. Remove from heat and stir in balsamic creme vinegar.
  3. Serve over golden raisin and pine nut couscous and top with crumbled feta.

Licking Creek Bend Farm Spring 10 CSA – Week 1

11 Friday Jun 2010

Posted by in CSA Bounty, CSA Meal Plan

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Well, it’s finally here!  The Licking Creek Bend CSA.  This is my first time with the spring CSA, and it turns out you DO get a lot of greens.  But I also got a nice basil plant that is doing well in my garden.  I also got a bunch of garlic scapes, which I’ve never tried before, but adored.  I made white bean and garlic scape dip (5 ingredients – a can of white beans, scapes, olive oil, salt and pepper!) and roased scapes along with my roast chicken.

Here’s the bounty:

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