Recipe

CSA members, Recipe

Citrus-Ginger Roasted Beets and Carrots

By No Comments

Ingredients

  • 4 beets, peeled and sliced
  • 3 large carrots, peeled and quartered
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/3 cup fresh pink grapefruit juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 400 degrees.
  2. Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9×13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
  3. Bake the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
CSA members, Recipe

Crispy Kale and Kohlrabi Fries

By No Comments

Submitted by CSA Members Aerin & Craig!

Hello Friends!

Here are two recipes we made from this week’s produce box. Delicious!

CRISPY KALE

  • Chop up the kale into one inch, four to five inch long slivers, toss with olive oil and salt and bake for 10 minutes (or until crispy) at 350 degrees.
  • You can eat this plain or with a sprinkle of parmesan cheese or some kind of seasoning like spike or gomasio (sesame salt). Delicious!

Kohlrabi Fries

  1. One of vegetables used to make fake French fries is Kohlrabi. This vegetable looks similar to a turnip when it comes to size.
  2. It also has more water content than potatoes so be sure to drain the slices on paper towels prior to frying.
  3. Slice the Kohlrabi like you would cut potatoes forFrench fries.
  4. Heat some oil in the frying pan and gently immerse the Kohlrabi slices into the oil.
  5. Fry until the slices brown or resemble real fries.
  6. Drain to get rid of excess oil.
  7. Sprinkle salt and serve them to the family.
  8. Kohlrabi fake French fries are not as crisp as real fries but they taste similar to real fries. The fries should be served warm.

CSA members, News, Recipe

What that strange purple vegetable in my box? The answer and the recipes to use…

By No Comments

Be adventurous and try this new veggie with one of the recipes below!

1. BAKED PARMESAN KOHLRABI
2. ROASTED KOHLRABI WITH BALSAMIC VINEGAR
3. KOHLRABI & APPLE COLESLAW

BAKED PARMESAN KOHLRABI

Ingredients

  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

ROASTED KOHLRABI WITH BALSAMIC VINEGAR

Ingredients

  • 1 1/2 lbs. kohlrabi, trimmed, peeled, and diced
  • 1 T. garlic, minced or pressed
  • 1 T. olive oil
  • 1/8 tsp. sea salt, or to taste
  • 1 T. balsamic vinegar

Directions

  1. Preheat oven to 425°F.
  2. In a medium bowl, mix the kohlrabi with olive oil, garlic and salt. Spread evenly on a rimmed baking sheet lined with parchment paper.
  3. Roast in the oven for 30-45 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar and serve immediately.

KOHLRABI & APPLE COLESLAW

Poppyseed Dressing

  • ¼-1/2 cup sugar (depending on how sweet you like your slaw dressing)
  • 1 tsp. dry mustard
  • 1/3 c. vinegar (I recommend cider vinegar)
  • 1 c. olive oil
  • 1 tbsp. poppyseeds

Slaw

  • 1 pound fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
  • ½ cup raisins (optional)

Directions

Mix dressing ingredients together and then mix with prepared produce.

CSA members, Recipe

Quick thyme-sautéed Sugar Snap Peas

By 1 Comment

Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots (or spring green garlic!)
  • 1 teaspoon chopped fresh thyme
  • salt to taste

Directions

On the stove:

  1. Mix sugar snap peas in a bowl with olive oil, shallots, thyme and salt.
  2. Sauté over medium-high heat for around 5 minutes or until peas are slightly softened (barely cooked really, just warmed and glazed and delicious!)

In the oven:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.