Recipe

Recipe

Radish bulbs and Greens Sautéed with Green Garlic and Chives

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Recipe of the week, June 5:
Radish bulbs and Greens Sautéed with Green Garlic and Chives (from Asparagus to Zucchini)
A great side dish to grilled fish!

Ingredients:

  • 2 bunches radishes
  • 2 -3 cups ovation greens mix
  • 1.5 Tbsp butter
  • 1.5 Tbsp chopped green garlic
  • 1.5 Tbsp chopped chives
  • salt and pepper

Directions: Clean radishes and coarsely chop the greens. Trim and quarter the bulbs.  Heat the butter in a skillet, over med. Heat.  Add radishes and cook, stirring often for 2 min.  Stir in greens mix , radish tops, chives and garlic  until wilted.  Salt and pepper to taste.

CSA members, Recipe

Sweet and Spicy Green Beans

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Recipe of the week, Aug. 16: Sweet and Spicy Green Beans

Ingredients:        

  • half pound fresh green beans
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon chili flakes
  • 1 teaspoon honey
  • 2 teaspoons canola oil, or butter

Directions:

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
CSA members, Recipe

Harvard Beets

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Recipe of the week, Aug. 9: Harvard Beets

Ingredients:

  • 1 (16 ounce) can beets
  • 1/2 cup white vinegar
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • salt to taste

Directions:
If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe.  Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

CSA members, Recipe

Sweet and Sour Red Cabbage

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Recipe of the week, Aug. 2: Sweet and Sour Red Cabbage

Ingredients:

  • 1 medium head red cabbage, cored and sliced
  • 2 large tart apples, peeled and sliced
  • 1 medium sweet onion, sliced and separated into rings
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole allspice
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

Directions:
In a Dutch oven or large pot, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

CSA members, Recipe

Shaved Summer Squash Salad

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Check out this recipe from HFO fans Alicia and Caleb!

You can view the complete recipe online at Epicurous

Shaved Summer Squash Salad

Ingredients:

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula
  • Pecorino cheese

Directions:
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.