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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.
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.
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