Author: steelwheelfarm

CSA members, Newsletters, Recipe

Zesty purslane guacamole

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Zesty purslane guacamole
  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 2 cloves of garlic, mashed with a tad of salt
  • 5 tbsp of fresh lemon juice
  • 1/2 tsp of Aleppo pepper
  • 1 small onion, chopped
  • 1/4 cup of chopped jalapeño pepper
  • 3 avocados
  • 1 bunch of purslane
  • 2-3 radishes, diced (optional, if you want extra zest!)
  • 3 tomatoes, diced

Directions:

  1. In a blender or Cuisinart, blend garlic, lemon juice, pepper, onion, salt and one avocado together until smooth.
  2. Dice remaining 2 avocados, tomatoes, radishes and purslane.
  3. Mash together the puree and the diced ingredients.
  4. Taste and add salt and pepper as needed.
CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup

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  • Servings: 4-8
  • Difficulty: medium
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Ingredients

  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)

Directions

  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
CSA members, News, Recipe

Prismatic peas and pink turnips

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Prismatic peas and pink turnips
  • Servings: 2-4
  • Difficulty: easy
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Prismatic Peas

Ingredients:

  • Sugar snap peas
  • 1 bunch thinly slice pink turnips
  • 1 bunch green shallots
  • 1-2 TBSP butter
  • Parsley, chopped
  • Lemon, sliced into wedges

Directions:

  1. Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
  2. Heat butter or oil in pan, and sauté green shallots until soft.
  3. Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
  4. Remove from heat; toss with parsley and serve with lemon wedge.
CSA members, Newsletters, Recipe

Squash Blossom Frittata

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Squash Blossom Frittata
  • Servings: 4
  • Difficulty: easy
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Squash Blossom Frittata

Ingredients:

  • 8 eggs
  • 2 TBSP milk (or other dairy substitute)
  • Squash blossoms (8-10)
  • 2 spring onions or spring shallots (bulb and stems, thinly sliced)
  • 1-2 TBSP butter
  • 1/4 cup feta cheese crumbles
  • Salt and pepper to taste

Directions:

  1. Thinly slice spring onions. Sauté in pan with butter for 3-5 minutes until softened.
  2. Spread onions in button of pie pan.
  3. Whisk eggs milk and feta together. Pour into pie pan over onions.
  4. Gently arrange and press squash blossoms over the eggs (see photo above).
  5. Bake for 15-20 minutes until eggs are fluffy and set. Let sit a few minutes before serving.
CSA members, Newsletters, Recipe

Grilled chicory and kale greens

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Grilled chicory and kale greens
  • Servings: 2
  • Difficulty: easy
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Grilled Chicory

Ingredients:

  • Chicory heads, sliced in half lengthwise
  • Tuscan kale
  • 3 cloves garlic, crushed
  • 3 TBSP olive oil
  • 2 TBSP balsamic glaze (Trader Joe’s has a great one!)
  • salt and pepper to taste

Directions:

  1. Heat BBQ grill (or griddle) to high heat
  2. Cut chicory in half (or quarters), lengthwise. Break kale into individual leaves
  3. Whisk olive oil with garlic. Use a brush to lightly coat or drizzle garlic oil over the greens.
  4. Place greens on the grill. Turning all the pieces every few minutes and remove once the edges are charred (per your grilling preference).
  5. Note: We added our greens to the grill during the last 10 minutes of grilling our proteins for dinner.