Author: steelwheelfarm

CSA members, Newsletters, Recipe

Summer omelettes

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Summer omelettes
  • Servings: 2
  • Difficulty: easy
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Summer Omelette

Ingredients

  • 4 eggs (2 eggs per omelette)
  • 3 tbsp butter, separated
  • 3 garlic scapes, tough ends and flowers discarded, then halved lengthwise and sliced into 1/2″ pieces
  • Kale leaves, washed and sliced
  • Salt and pepper to taste
  • 1/ 2 cup sharp cheddar cheese, grated
  • Chive blossoms, crumbled and used to top

Directions

  1. Melt 2 tbsp butter in skillet over medium heat. Add garlic scapes.
  2. Cook for a few minutes, remove 1 tbsp for garnish, then add kale, salt, and pepper.
  3. Toss, and cook until kale is wilted. Remove from pan and wipe skillet clean.
  4. Whisk eggs and pour into skillet. When eggs are just about cooked through, layer garlic scape mixture and cheese over half the omelet, then fold over.
  5. Allow cheese to melt for about a minute, then remove from pan. Garnish with reserved garlic scapes and chive blossoms.
Recipe

Roasted Cardamom Roots

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Roasted Cardamom Roots

  • Servings: 4
  • Difficulty: easy
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Cardomom Radishes
Ingredients:
Note: You can use any root vegetables for this recipe—beets, carrots, radishes, turnips, etc. The photo above features purple daikon radishes and chioggia beets)

  • 3-1/2 lb. roots (Ex. Purple-top turnips, Purple Daikon Radishes, Chioggia Beets, etc.)
  • 3 TBSP oil
  • Salt
  • 2 TBSP butter
  • 3 TBSP maple syrup
  • 1/4 tsp vanilla extract
  • Crushed red pepper flakes
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1 tsp fresh lemon juice
  • 1 TBSP chopped fresh cilantro (or a mix of parsley and mint)

Directions:

  1. Preheat over to 450 degrees
  2. Peeled and cut your root veggies into 3/4-inch cubes or wedges
  3. Toss in olive oil, spread out on a baking sheet and bake for 30-40 minutes (make sure to give them a toss at the halfway point)
  4. Mix butter, maple syrup, vanilla, red pepper, coriander, cardamon and lemon juice in pan. Heat up and reduce slightly until the mixture begins to resemble a glaze.
  5. Add roots and coat in glaze.
  6. Once the glaze is fully absorbed and coated on the veggies, toss in the cilantro and serve!
Recipe

Charred Lemon Green Beans

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Charred Lemon Green Beans

  • Servings: 2-4
  • Difficulty: super easy
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Ingredients:

  • 2 pounds green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 fresh squeezed lemon juice, the other half thinly sliced
  • Salt and freshly ground black pepper

Directions:

  1. Rinse and dry green beans. You can leave the stems on or off!
  2. Toss with olive oil, minced garlic and lemon juice
  3. Add lemon slices, salt and pepper. Toss again.
  4. Put in BBW wok (or regular wok if you don’t have your grill going) and cook until desired doneness. We had them on the grill for about 10 minutes until we got some good char marks.
Recipe

Purple Daikon Phad Thai

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Purple Daikon Phad Thai

  • Servings: 2-4
  • Difficulty: medium, spiralizer needed
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Daikon-Phad-Thai

Ingredients:

  • 2 eggs
  • 1/4 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil (or oil of choice)
  • Tofu or chicken (prepared separately and added at the end)
  • 1 garlic clove, minced
  • ½ cup diced shallot
  • ½ cup diced chives
  • ½ cup diced cilantro
  • 1 tablespoon coconut flour
  • 1 small lime, cut into wedges
  • 3-4 purple daikon radishes, spiralized (depending on how many people you want to feed).
  • For the sauce:
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1.5 tablespoon chili sauce (I used Thai chili garlic sauce)
    • 1.5 tablespoon honey

Directions:

Things to prepare and set aside beforehand (or during wait time)

  1. Scramble the eggs.
  2. Whisk sauce ingredients together.
  3. Place the peanuts into a food processor and pulse until lightly ground.
  4. Spiralize your radishes.

Main directions

  1. Place a large skillet over medium heat. Heat oil, add in the chicken or tofu and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink.Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon.
  2. Add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened. Remove from pan.
  3. Add the garlic and shallots into the pan and cook for about 1 minute.
  4. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
  5. Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
  6. Combine the chicken, eggs and half the ground peanuts.
  7. Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.
CSA members, Recipe

Sesame Snow Pea + Turnip Stir Fry

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Sesame Snow Pea + Turnip Stir Fry

  • Servings: 2-4
  • Difficulty: easy
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Pea and Turnip Stir Fry

Ingredients:

  • 1 pound snow peas, washed and patted dry
  • 1 bunch hakurei turnips, washed and sliced into small wedges or 1/8 “coins”
  • 1 inch piece of ginger, grated or thinly sliced
  • 1/4 chives or scallions, minced
  • 2 tsp sesame oil
  • 1 TSBP sesame seeds

Directions:

  1. Heat oil in wok or large pan.
  2. Sautée ginger and chives to infuse flavors (2-3 min)
  3. Add peas and turnips and sautéed until desired firmness (I like my veggies crunchy, so I only sautéed for maybe 5 min)
  4. Remove from heat and top with sesame seeds