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Dilly potato salad

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Dilly potato salad
  • Servings: 4-6
  • Difficulty: medium
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Dilly potato saladIngredients

  • 1 bag new yukon nugget potatoes, unpeeled, scrubbed
  • 1 cup green beans, chopped into 1-inch pieces
  • 8 dill pickles, chopped
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste

Directions:

  1. Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
  2. Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
  3. Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.
CSA members, Newsletters, Recipe

Summer summer squash soup

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Summer summer squash soup
  • Servings: 2-4
  • Difficulty: medium
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Squash Soup

Ingredients:

  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream

Directions:

  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.
Recipe

Purple Daikon Phad Thai

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Purple Daikon Phad Thai

  • Servings: 2-4
  • Difficulty: medium, spiralizer needed
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Daikon-Phad-Thai

Ingredients:

  • 2 eggs
  • 1/4 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil (or oil of choice)
  • Tofu or chicken (prepared separately and added at the end)
  • 1 garlic clove, minced
  • ½ cup diced shallot
  • ½ cup diced chives
  • ½ cup diced cilantro
  • 1 tablespoon coconut flour
  • 1 small lime, cut into wedges
  • 3-4 purple daikon radishes, spiralized (depending on how many people you want to feed).
  • For the sauce:
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1.5 tablespoon chili sauce (I used Thai chili garlic sauce)
    • 1.5 tablespoon honey

Directions:

Things to prepare and set aside beforehand (or during wait time)

  1. Scramble the eggs.
  2. Whisk sauce ingredients together.
  3. Place the peanuts into a food processor and pulse until lightly ground.
  4. Spiralize your radishes.

Main directions

  1. Place a large skillet over medium heat. Heat oil, add in the chicken or tofu and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink.Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon.
  2. Add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened. Remove from pan.
  3. Add the garlic and shallots into the pan and cook for about 1 minute.
  4. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
  5. Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
  6. Combine the chicken, eggs and half the ground peanuts.
  7. Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.
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
CSA members, Recipe

Hasselbracken Rutabagas

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Hasselbracken Rutabagas

  • Servings: 2-4
  • Difficulty: medium
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Hasselbracken Rutabagas

Ingredients:

  • 2 Rutabagas
  • 2 cloves garlic, sliced
  • 2 scallions, minced
  • 2 tsp extra virgin olive oil
  • 1/8 tsp sea salt

Directions:

  1. Preheat oven to 425F.
  2. Cut root part of rutabaga off so it stands up on its own.
  3. Cut slits in the top and stuff with alternating scallions and garlic. (it should resemble this)
  4. Place each on a baking sheet and pour 1 tsp olive oil over each. Sprinkle salt evenly over both.
  5. Wrap and bake for 30 minutes or until inside is soft. Depending on the size, this make actually take 45-60 minutes. You’ll know its done when its soft like a potato.
  6. Once soft, remove foil and bake an additional 10 to 15 minutes or until outside is golden.