Some of our Favourite Recipes…
Fun Link – 31 Things to do with Confusing CSA Vegetables (ie. Kohlrabi, Garlic Scapes, Turnips)
Here are some of our favourites. Feel free to comment below and share some of your own recipes!
HOW TO EAT GARLIC SCAPES?
They are only around for a few weeks, so we make the most of them while they are here! We have found many ways to incorporate scapes into our meals, including chopping them up and using them as you would garlic or green onions, pickling them and freezing them to enjoy when they are not in season, and garlic scape pesto (recipe below). But grilling / roasting them whole is still our favourite! Either on the barbeque or in the oven…as simple as can be:
- Rub scapes with a little oil and sprinkle with salt and pepper.
- Either place on a baking sheet in a 350F oven or on the BBQ until tender and enjoy!
GARLIC SCAPE PESTO
Delicious as a pasta or pizza sauce, or on bread or crackers.
1/4 cup grated Parmesan cheese
3 Tbsp lime or lemon juice
2 cups (1/2 lb) scapes (chopped into 1 inch pieces)
1 cup sunflower seeds
1 cup oil (olive, vegetable, your choice)
salt and pepper to taste
optional: 1 cup chopped basil – if using, add more oil until you reach desired consistency
- Puree all ingredients in food processor until desired consistency is reached.
This salad becomes a staple in the farmhouse…give it a try and surprise yourself at how enjoyable raw kale can be!
- Remove the leafy part of the kale from the stem by running a knife blade along either side of the stem. (The stems are still very tasty and edible raw – we just find the salad nicer without them – and find we eat the stems on their own as if they are celery sticks!)
- Chop or rip the leaves into manageable-sized pieces.
- Drizzle with olive oil and tamari (or your favourite vinaigrette) and rub / massage the dressing into the leaves.
- Leave the salad to “marinate” in the dressing at least 1/2 an hour if possible – it softens the leaves and makes it very tender.
- When ready to eat, sprinkle with hemp seeds or lightly toasted sesame or sunflower seeds.
Kale Salad is also delicious with a lemon & oil dressing and sprinkled with finely grated parmesan or asiago cheese and optional capers. Try out your own favourite dressing with kale as a very nutritious alternative to lettuce!
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
- add mashed garlic scapes or garlic cloves
- curry powder, chili flakes, any spice you like, really!
1) Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- With a knife, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt and the leaves are crispy, 10 to 15 minutes. You will need to toss them around periodically to ensure an even bake.
COURTNEY’S EGG BAKE – Great way to use your leafy greens!
One of our CSA members shared this favourite from their house – Thanks Courtney!
“I wanted to share this recipe with the fellow members, it’s based on one by Mario Batali, although we’ve modified it a bit to lessen the cooking time and retain more nutrients in the greens. We use it for any and all greens we find lurking about in the fridge (this week we used the Swiss chard and beet greens). It’s a quick dinner using simple ingredients we always have on hand, and also makes a great appetizer if you make it in a 9×9 pan and cut into squares.“
- 2 pounds Swiss chard, washed and spun dry – (beet greens, kale, arugula, spinach and other hearty greens work well too)
- 4 tablespoons extra virgin olive oil
- 1 onion rough chopped
- 2 cloves garlic, chopped
- 1/4 bunch fresh parsley – optional, can also use basil or other fresh herbs of choice
- 3 large eggs
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano Reggiano – Romano cheese or other hard salty cheese works well
- 1 cup bread crumbs
Preheat the oven to 350 degrees F.
Roughly chop the Swiss chard, including the stems (chop these a little finer).
In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 5-10 minutes, just until bright green and lightly softened. Remove from heat and let cool slightly.
Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.
Using the remaining olive oil to lightly grease a shallow 9-inch baking dish. Dust the bottom with 1/2 cup bread crumbs. Add Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining breadcrumbs.
Bake until the top is golden brown, about ½ an hour.
KOREAN SAUERKRAUT (KIMCHI) (Nourishing Traditions)
1 Napa Cabbage head (approx. 3-4 lbs), cored and shredded
1 bunch green onions, chopped
1 cup carrot, grated
1/2 cup daikon or radish (optional)
1 Tbsp freshly grated ginger
3 cloves garlic, peeled and minced
1/2 tsp dried chili flakes
1 Tbsp sea salt
4 Tbsp whey (if not available, use an additional 1 Tbsp salt)
Place vegetables, ginger, garlic, red chili flakes, sea salt and whey in a bowl and pound with a wooden pounder, the base of a mason jar, or your fist to release juices. Place in a quart-sized, wide mouth mason jar and press down firmly until juices come up to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar (If doing a large batch, this step is done in a crock). Cover and keep at room temperature for about 3 days before transferring to the fridge.
MAPLE ROASTED ROOTS – Serves 8
(Source: “Get it Ripe” cookbook – Jae Steele)
Preheat oven to 400F.
16 cups chopped or cubed root/winter vegetables (parsnip, carrot, onion, beet, potato, Jerusalem artichoke, squash, celery root).
1/2 cup maple syrup
1/3 cup oil
2 Tbsp balsamic vinegar
1 tsp dried thyme
1 tsp salt
pepper to taste
Toss the vegetables with the syrup, oil, vinegar, and thyme in a large bowl (this can be done in advance to let the vegetables soak in the ﬂavours).
Transfer into 2 large, lightly-oiled baking pans, distributing evenly into one layer.
Roast for about 1 hour, removing the pan occasionally to stir vegetables.
Half-way through the baking time, toss with salt and pepper. Roasting is complete when veggies are tender. Serve hot.
CURRIED CARROT SOUP
1 tablespoon canola oil
2 teaspoons curry powder
1 medium clove garlic, smashed
1 (1/2-inch) piece ginger, peeled and smashed
1/2 medium onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
1 medium bay leaf
2 1/2 cups vegetable broth
1/2 cup canned coconut milk or cream
Toasted unsweetened coconut flakes or pumpkin seeds, for garnish (optional)
Heat oil in a medium saucepan over medium heat. When oil shimmers, add curry powder and garlic, and cook until fragrant, about 30 seconds.
Add ginger, onion, carrots, bay leaf, and broth, increase heat to medium high, and bring mixture to a boil. Reduce heat to medium low, and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard bay leaf.
Working in batches, process soup in a blender until smooth. (Be very careful when blending the hot soup, as steam could blow off the blender lid.)
Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning as needed. Garnish with a few flakes of toasted coconut, if using.
Note: This soup can be served hot or cold. If you’re serving it cold, you may need to thin it with a little water. Either way, let the soup sit for at least ½ an hour before serving to allow the flavours to come together.
CRUNCHY RAW BEET SALAD with feta and pear (Jamie Oliver)
4 large beets, peeled if you wish, and cut into thin matchsticks
3 ripe pears (or apples), also cut into matchsticks
salt and pepper
7 oz feta cheese
small bunch of mint leaves
large handful of sunflower seeds
lemon & oil dressing – 3.5 Tbsp fresh lemon juice & 10 Tbsp olive oil, salt and pepper
Dress the beet and pear matchsticks with the lemon dressing. Arrange on serving dish and then sprinkle with crumbled feta cheese, mint leaves and sunflower seeds. Simple, tasty salad.
POTATO LEEK SOUP – Serves 4-6
(Source: “Enchanted Broccoli Forest” cookbook, Molly Katzen)
3 ﬁst-sized potatoes
3 cups cleaned, chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 Tbsp butter
3/4 tsp salt
1/2 cup water or stock
3 cups milk
thyme, marjoram or basil (optional)
Scrub the potatoes and cut them into 1 inch chunks. Place them in a pot with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the vegetables are coated (5 min).
Add the stock or water, bring to a boil, then cover and reduce the heat to a simmer. Cook until the potatoes are soft (20-30 mins). Check the moisture level occasionally – you may need to add a little extra water or stock if it gets low.
When the potatoes are tender, remove from the heat and puree its contents with the milk until smooth.
Add optional herbs, grind some pepper and taste to see if you would like more salt.
Heat the soup gently but try not to let it boil, serve hot.
PUMPKINS – Here are some pumpkin recipes to remind you that they’re not just for making pies!
PUMPKIN SAUSAGE PASTA (from Simply in Season)
1 pound penne pasta
1 pound sausage (your preferred type)
1 medium onion (finely chopped)
4 cloves garlic (minced)
1 bay leaf
2 Tbsp fresh sage (cut into thin strips)
1 cup dry white wine or chicken broth
1 cup chicken or vegetable broth
1 cup pumpkin or squash (cooked, pureed)
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp grated nutmeg
salt and pepper to taste
1) Cook sausage in a large deep frying pan. Set aside once cooked.
2) Saute onions and garlic in the same frypan until soft, 3-5 mins.
3) Add bay leaf, sage and white wine. Cook 2 mins or until 1/2 the liquid evaporates.
4) Mix in broth and pumpkin and continue stirring until sauce starts to bubble.
5) Add sausage and reduce heat.
6) Stir in evap. milk and seasonings and simmer 5-10 mins to thicken.
7) Remove bay leaf. Pour sauce over cooked pasta. Garnish with grated Parmesan or Romano cheese.
NUTTY PUMPKIN BREAD (from Simply in Season)
1.5 cups flour
1.5 cups whole wheat flour
1 cup wheat germ
1 cup sugar
1 cup brown sugar
2 tsp baking soda
1.5 tsp salt
2 tsp cinnamon
1/2 tsp each ground ginger, nutmeg, cloves
2.5 cups pumpkin or squash (cooked and pureed)
4 eggs (lightly beaten)
1/2 cup oil
1/2 cup chopped nuts (pecans or walnuts)
1 cup raisins or dates (chopped)
1) Mix together dry ingredients in a large bowl and make a well in the centre.
2) Add remaining ingredients into well and mix just until dry ingredients are moistened.
3) Pour batter into 2 greased loaf pans (or muffin tins)
4) Bake in preheated oven at 350F (approx 50 minutes for loaf, 10 minutes for muffins).
SQUASH SOUP WITH GOUDA AND PEAR
2 Tbsp butter
1 onion, chopped
2 cups of your choice of squash, peeled and diced (butternut, acorn squash, pumpkin)
1 cup potatoes, peeled and diced
1 pear, peeled and quartered
3 cups chicken broth
1 cup milk
1 pinch nutmeg
1 pinch cayenne pepper
1/2 cup Gouda cheese, grated (optional)
salt & freshly ground black pepper, to taste
1 pear, finely sliced
Gouda cheese, finely sliced
In a large saucepan, melt the butter over a medium heat and brown the onion with the squash, potatoes and pear. Add the broth and milk, mix in the nutmeg, cayenne pepper and season with salt and pepper.
Bring to a boil and simmer for about 20 minutes or until the vegetables are tender. Puree soup in blender or food processor. Melt the cheese into the hot soup and check seasoning, keep warm.
Fava Beans – Yes, they involve some work, but we believe they are worth it. There are lots of suggested recipes online, here is a site with some good ideas: 5 Fantastic Ways to Cook Fava Beans
BAKED ZUCCHINI STICKS
Thank you Cheryl and Jamie for sharing this one with us!
1 egg white
1/4 cup milk
1/2 cup grated parmesan cheese
1/2 cup seasoned breadcrumbs
oil to coat baking sheet
1) Preheat oven to 425 F.
2) Cut zucchini into 3″ sticks, like french fries.
3) Whisk egg white in small bowl. Add milk.
4) Combine parmesan and breadcrumbs in a separate bowl.
5) Coat baking sheet with oil (or use parchment paper).
6) Dip each zucchini stick in egg white mixture, let excess drip off, then coat in breadcrumbs and cheese.
7) Lay zucchini sticks out on baking sheet. Bake 25 minutes.
FIDDLEHEADS – Here are some ways to enjoy the namesake of our farm – available only in early spring!
1) Boil 15 minutes or steam for 10-12 minutes, then serve with butter and lemon.
2) Blanch in boiling water for 1-2 minutes and then saute in butter, lemon and green garlic.
3) Wrap in tin foil with oil or butter, lemon, salt and pepper, barbeque until tender.
4) Use in the place of asparagus in any omelette, quiche, pasta, etc.
For more information about these early season treats, refer to these websites:
FRIED GREEN TOMATOES
Perhaps you tried out some experiments with the tomatoes that didn’t get a chance to ripen before the frost. Classic things to do with them are to make chutneys, salsas, to add them to a stir-fry, or (our favourite) Fried Green Tomatoes – a down-home southern classic! Here’s how we make them, there’s likely tons of recipes online as well.
2-3 green tomatoes
1/2 cup cornmeal
1/2 tsp salt
spices (cayenne, cumin, celery seed, black pepper)
1) Slice green tomatoes less than 1 cm thick.
2) Mix together cornmeal, salt and spices.
3) Dip tomato slices in a beaten egg and then coat both sides with cornmeal mixture.
4) Fry in oil or butter on medium heat (covering frying pan with a lid will cause tomatoes to soften on the inside, which is nice) until lightly browned on both sides and inside of tomato is soft.
Have fun with your green tomatoes while they are around!
BAKED ZUCCHINI HALVES – Stuffed with Wild Rice & Quinoa – Serves 4-6
(Source: Farmer John’s Cookbook – The Real Dirt on Vegetables)
A hearty side dish, or vegetarian main course. Works with all types of summer squashes – I did it once with patty pans and it was delicious!
1 large zucchini, halved lengthwise
1.5 cups cooked quinoa
1/2 cup cooked wild rice
1/4 cup grated Parmesan cheese
1.5 tsp olive oil
1/2 cup chopped onion
1 stalk celery or one carrot, chopped or grated
3/4 cup fresh breadcrumbs
1 tsp salt
1/2 cup grated mozzarella cheese
- Preheat the oven to 350F.
- Scoop out the center from each half of the zucchini with a paring knife or a spoon, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut side up, to a baking dish.
- Coarsely chop the zucchini centers and put them in a large bowl. Add the cooked quinoa & wild rice and the Parmesan cheese. Stir until well combined.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and celery/carrot; cook for 5 minutes, stirring frequently. Stir in the breadcrumbs and salt. Continue to cook, stirring constantly, until the breadcrumbs are well mixed in and heated through, about 1 minute.
- Add the breadcrumb mixture to the quinoa/rice mixture and combine well.
- Stuff hollow zucchini halves with the prepared mixture. Cover with aluminum foil and bake for 40 minutes.
- Remove the foil. If you wish, sprinkle each zucchini with grated mozzarella cheese. Continue baking until the zucchini is very tender and the filling is golden brown, 10 to 20 minutes. Serve warm.