Part of the joy of CSA abundance is storing for the off season. This pesto can be frozen into ice cube trays, then stored in a plastic bag to pop into soups and pastas all winter! It can also be altered to use up extra arugula, kale, or herbs.
1/4 cup sunflower seeds
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Combine the scapes, sunflower seeds, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
This recipe can be used to quick pickle any vegetable! Save it for those weeks of cucumbers, squash, and peppers this summer. You can add spices and other vegetables (such as carrots) as you see fit!
1 bunch radishes, tops removed and thinly sliced or julienned
¾ cup apple cider vinegar (I also love to use rice vinegar)
¾ cup water
3 TBSP honey or sugar
2 tsp salt
Optional add-ins: ½ tsp hot pepper flakes, 1 TBSP fresh ginger, crushed garlic clove
Pack the radishes (and any other vegetables) tightly into a pint sized mason jar. Add sugar and any spices, then fill jar with vinegar and water. Shake well! Put in the fridge for at least 24 hours before eating, stays good for about two months.
From Salad Samurai by Terry Hope Romero (slightly adapted)
Deviled Caesar Dressing
½ cup unroasted cashews
½ cup hot water
1 roasted red pepper
2 tsps sweet paprika (I have used smoked for a deeper flavor!)
½ tsp cayenne pepper
2 TBSP freshly squeezed lemon juice
1 TBSP olive oil
3 cloves garlic, peeled
2 tsp white miso
1 TBSP Dijon mustard (whole grain works as well)
6 cups kale (of any kind!) destemmed and torn into bite size pieces
2 cups croutons (homemade or store bought)
½ cup thinly sliced red onions massaged with 1 TBSP fresh lime juice and a pinch of salt
Soak the cashews I the hot water for 30 minutes, until tender. Pulse the cashews and soaking water in a blender along with the rest of the dressing ingredients until smooth. Cover and chill the dressing for at least 10 minutes.
When ready to serve, toast the dressing with the kale and croutons in a large bowl until completely coated. Transfer to serving plates and garnish with the pickled onions, and a sprinkling of paprika.
This recipe was sent in by a member of our Williamsburg CSA, Ann. Its delicious! Recipe slightly adapted from the original Epicurious recipe for Kale Stem Hummus.
Stems from 2 bunches of greens, such as kale or Swiss chard, broken into 5 inch pieces
¼ cup olive oil
¼ cup tahini
1 peeled garlic clove (or 1 tsp garlic powder)
Juice of one lemon
¼ tsp red pepper flakes
1 tsp cumin
Salt and pepper to taste
Bring a large pot of salted water to boil over high heat. Once boiling, add stems and boil until very tender, about 15 minutes. You can test a medium sized piece to be sure, it should be very tender and not stringy. Once tender, drain stems (you can save some of the liquid for later) and put into a blender or food processor with the remaining ingredients. Blend, blend, blend, until smooth. If its not smooth enough, add some of the reserved cooking water, or more lemon juice, and blend again. Adjust to taste. I ended up adding more cumin and red pepper, so mine was a little spicier.
After four years of hearing of this wonderful soup from Douglas, we have obtained the recipe! Please enjoy this delicious soup on the dreary days coming up this week. I’ve separated out the list of ingredients, but left the recipe exactly how I received it for authenticity!
1 large onion, or three spring onions, diced
1 TBSP butter
1 lb potatoes, peeled and sliced
2 quarts (8 cups) water (you could trade in a broth or stock here)
1 TBSP salt
2 bunches of radish leaves
4-6 TBSP heavy cream or 2-3 TBSP butter
Fresh parsley or chives for serving
Dice a large onion and sauté in 1 tablespoon of butter.
Add 1 pound of peeled sliced potatoes,2 quarts of water and 1 tablespoon of salt.
Simmer for 40 to 50 minutes until potatoes are tender.
Mash the vegetables with a fork or pass the soup through a food mill.
Reheat to a simmer and add 2 bunches of radish leaves.
Simmer for 10 to 15 minutes.
Off heat and just before serving, stir in 4 to 6 tablespoons of heavy cream OR 2 to 3 tablespoons of butter. Pour soup into bowls and decorate with 2 to 3 tablespoons of minced parsley OR chives.
The simplest way to enjoy radishes is on a slice of soft bread, with butter and salt. This recipe takes it a bit further, making radishes into a zippy sandwich that can be enjoyed as a meal or cut into smaller pieces for a cocktail or tea sandwich.
1 baguette (or dark pumpernickel)
8 tablespoons unsalted butter, room temperature
2 teaspoons flaky sea salt
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
1/3 cup slivered almonds
4 cups (1/2 pound) coarsely shredded Napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro
1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 tablespoon sugar
1 tablespoon soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
This recipe is the perfect solution to the heavy load of fresh greens we have early and late in the season. My favorite greens to use are our tender collards, but I throw in whatever I have languishing in the fridge. Thanks to the rice and the eggs, this gratin is a full meal. And it pairs perfectly with a glass of rosé!
2 generous bunches of greens, such as collards, kale, or Swiss chard, all destemmed** (You will need about 8-10 cups of fresh greens, so throw in those two pac choi, or add the tatsoi or beet greens from last week!)
3 tablespoons butter or olive oil
1 onion, chopped
3-4 large spring onions, chopped
3 garlic cloves, minced (If you have any green garlic or garlic scapes, now is the time to use it!)
1 teaspoon chopped fresh thyme leaves (or ¼ tsp dried)
1 TBSP dried rosemary
1 pound cabbage (1/2 medium), cored and chopped (Napa cabbage will work!)
¼ cup dry white wine or dry sherry (Or cider, or beer, or even just water)
1 cup cooked rice
2 tsp crushed red pepper (you can also use a few dashes of hot sauce)
Freshly ground pepper
1 ½ cups grated cheese, such as Cheddar, Gruyere, Parmesan (Feta would also be a great addition)
1/2 cup breadcrumbs
Bring a large pot of water to a boil while you stem the greens. When the water comes to a boil salt generously and add your heaviest greens, such as collards and kale. Blanch for 1 minute, until just wilted, then add your more delicate greens, such as beet greens, chard, tatsoi. Let cook for only enough time to wilt. Using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water by the handful. Chop medium-fine and set aside. You should have about 3 cups of cooked greens..
Preheat oven to 375 degrees. Butter or oil a 2-quart baking dish.
Heat 2 tablespoons butter or oil over medium heat in a large, heavy skillet and add onion, spring onions, and garlic. Cook, stirring often, until tender, about 10 minutes, then add cabbage, thyme, rosemary and pepper. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Pour in wine or sherry and scrape up any brown bits. Once the liquid has evaporated, stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
Beat eggs in a large bowl and add a pinch of nutmeg, crushed pepper or hot sauce, salt and pepper to taste. Stir in rice, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil or melted butter and sprinkle over the top. If not using breadcrumbs drizzle remaining oil or butter over the top.
Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
**You can blanch your greens ahead of time, they would be fine to keep in the fridge for up to 5 days before making the gratin. You can also use frozen greens, perhaps from a previous week, just make sure that they are thawed thoroughly and squeezed very dry.
You can find dried chiles at international markets, such as New Grand Mart.
⅓ cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Preheat oven to 350°. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
¼ cup Basic Lemon Vinaigrette
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.