From our Richmond CSA member Shelley Jones!
1 onion, sliced into rings
2 tablespoons butter, divided
2 cups summer squash, thinly sliced
2 cups red potatoes, thinly sliced
4 ounces gorgonzola (goat cheese, gruyere or your favorite soft cheese)
½ cup half & half
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ cup parmesan cheese, shredded
½ cup panko breadcrumbs
3 fat bulbs of green garlic (or sub about ten cloves of regular garlic)
3 TBSP unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 tsps fresh thyme leaves
3/4 tsp kosher salt
Ground pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half and half
2 tbsp fresh lemon juice
Chop green garlic. In a soup pot, melt butter over medium high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper and sauté for 5 minutes.
Stir in potato and broth, reduce heat to medium and simmer until scapes and potatoes are tender, about 2 minutes. Add half and half, then purée soup with an immersion blender or in batches with regular blender. Stir in lemon juice and adjust seasonings to taste. Enjoy with crusty bread!
1 small onion, chopped
1-2 hot or sweet peppers, seeded and chopped
2 garlic cloves
1-2 potatoes, diced
((Any other veggies you want to add, just cut to a similar size!))
1 cup cooked quinoa
1 tsp cumin
One of the things I've been doing is fried quinoa (basically a veggie fried rice but with quinoa)
My favorite version is onion, hot peppers, garlic, potato, squash and kale (frozen from earlier in the year) - all diced small and sauteed. Then throw in about a cup of cooked quinoa, a couple eggs and about 1tsp cumin powder and stir a bunch. Usually we eat it as a main dish topped with salsa (fresh made or from a jar) and cheese/yogurt.
1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
1 tablespoon cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 teaspoon ground turmeric
2 teaspoons coarse kosher or sea salt
1 teaspoon cayenne (ground red pepper)
1 medium-size tomato, cored and cut into 1-inch cubes
2 tablespoons finely chopped fresh cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.
Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.
Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.
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.
3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small onion, minced
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced parsely
2 tablespoons white wine vinegar
Salt to taste
2 teaspoons Dijon mustard
1/2 cup mayonnaise
Freshly ground pepper
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
½ pounds new potatoes
¼ cup vegetable oil
1 onion, diced
1 bell pepper, finely chopped
2 jalapeño peppers, seeded if desired, finely chopped
2 tablespoons finely chopped peeled ginger
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground garam masala
½ teaspoon ground coriander
4 cups chopped tomatoes (or sub 1 28oz can of crushed tomatoes)
¼ cup chopped fresh mint, more for garnish
2 tablespoons chopped cilantro or basil, more for garnish
Black pepper, as needed
Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, until most of the liquid has evaporated, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.
Freshly dug potatoes deserve to be treated simply! The delicate skins Can stay on, and the interior will be creamy and delicious.
2 tablespoons butter, melted
Onion greens, chopped
Fresh herbs (optional)
Wash potatoes. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert.
Place potatoes into steamer basket and cover. Turn pot to high, and when steam starts to escape from the lid, reduce heat to medium.
Steam until potatoes are tender, about 30 minutes. Time varies depending on the size of the potatoes, so to test, stick a knife into one of the largest. It should glide through easily.
Transfer potatoes to a bowl and pour over melted butter, stirring to coat all of the potatoes, then top with salt, chopped onion greens, and herbs. Enjoy!
This potato salad is a game changer for your 4th of July cookout. So fresh!
1⁄2 lb green beans trimmed
3 pounds baby potatoes cut into bite sized chunks 1⁄4 cup fresh ginger, peeled and grated
2 TBSP sweet onion, finely chopped
1 cup mayonnaise
Juice from 1⁄2 lemon
1 cup cilantro or parsley
Salt and pepper to taste
Fill a large pot with water and bring to a boil. Also prepare a large bowl of ice water and set aside. Cut green beans into 1” pieces and put into boiling water until crisp-tender, about 4 minutes. Drain and immediately place beans into ice water to stop cooking. Once beans are cold, drain again and set saide.
In the same pot, bring more water to a boil. Once boiling, add potatoes, and cook until tender, about 20-25 minutes. Drain, shaking colander to remove as much water as possible, and add to green beans. Cover and refrigerate at least 1 hour.
While cooling potatoes and beans, add ginger, onions, mayonnaise, lemon juice, salt and pepper to blender and puree until smooth. After potatoes and beans have cooled, pour mayonnaise mixture on top and stir to combine. Finely chop your herb of choice, and combine. Refrigerate for another 2 hours, serve.
Moussaka is an absolute favorite, but generally too much work and too heavy in the heat of the summer. This is still rich, but much easier!
1 pound penne rigate
5 tablespoons extra-virgin olive oil, divided
1 pound ground lamb or beef (or omit for a vegetarian option!) 4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon ground nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated Parmigiano Reggiano cheese
Bring a large pot water to a boil, salt it and cook pasta to al dente.
Preheat a large, deep skillet over medium heat with 2 tablespoonsoil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
Peel off half the skin of the eggplant, you want to leave a little skin on for texture and flavor. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this cream sauce (béchamel!)l into the meat skillet and stir to combine. Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.