CSA members, News, Recipe

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.
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!