CSA members, News, Recipe

Cilantro “ice cubes”


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Make cilantro “ice cubes” that you can store in your freezer and pop-out whenever you need some cilantro during the winter!

  • Wash the cilantro, pat it dry and removing the stems.
  • Chop the cilantro in a food processor, slowly adding olive oil until mixture becomes a thick and paste-like.
  • Spoon into an ice-cube tray and freeze.
  • Once frozen, transfer cubes to a resealable plastic freezer bag.
  • Grab a cube or two whenever you need the fresh-cilantro flavor in soups or sauces!
CSA members, Recipe

Spicy Coleslaw with Cumin-Lime Dressing and Kale Rice


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A new recipe with using this week’s Kale and Cabbage—submitted by CSA Member Jamie Trudel!

Spicy Coleslaw with Cumin-Lime Dressing
Note from Jamie: I halved the onion and it was plenty and I thought I had cumin, but I didn’t so I subbed in some cayenne and pepper flakes and it was yummers!

Slaw:
3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

Dressing:
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Instructions:

  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage,bell pepper, onion and cilantro.
  2. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
  3. Toss salad with enough dressing to coat. Season with salt and pepper; serve.

Spicy Rice and Kale
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

Instructions:
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

CSA members, Recipe

Citrus-Ginger Roasted Beets and Carrots


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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


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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…


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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.