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2021 CSA Blog

Your exclusive Blog for CSA Newsletters, Recipes, and other Farm News!

CSA Recipes Week 2

5/26/2021

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Butter & Lemon Garlic Scapes
The Clever Carrot;
https://www.theclevercarrot.com/2012/06/how-to-cook-garlic-scapes

Ingredients:


1 bunch of garlic scapes

1 tb. unsalted butter

olive oil

Lemon

salt & pepper


Directions:

Trim the ends and tips off of your garlic scapes. Cut into manageable pieces that will fit into a large skillet.


Over medium heat, warm the butter and a splash of olive oil. Add your garlic scapes to the pan. Season with salt and pepper and saute for about 3-5 minutes. Add a splash of water and cover with a lid. Continue to cook for another 3-5 minutes.


Your garlic scapes are finished when they are crisp tender.



Roasted Kohlrabi
Life’s Little Sweets;
https://www.lifeslittlesweets.com/roasted-kohlrabi/

Ingredients:


1 lb (about 3 bulbs) Kohlrabi, washed and peeled and cut into 2/4-inch pieces

1-2 tablespoons regular olive oil

1/2 teaspoon Kosher salt, or amount to taste

1 clove garlic, minced

1/4 teaspoon fresh ground black pepper, or amount to taste, plus more for serving

Fresh chopped chives (or scallions)


Directions:

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Kohlrabi and add them to a medium-large mixing bowl.


Add the olive oil, Kosher salt, minced garlic, and fresh ground black pepper to the prepared Kohlrabi. Stir to combine.

Lay the seasoned pieces on the prepared baking sheet; arrange them so that they are not touching.


Bake for 15-20 minutes or until golden or desired crispness is reached (if they are not done, continue roasting for 5 minutes at a time and check until done, I usually do an additional 5-10 minutes). Sprinkle with more Kosher salt, fresh ground pepper, and fresh chopped chives or scallions over the top. Serve and enjoy!

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Week 1 - 2021 CSA Recipies

5/19/2021

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Spicy Dill Cilantro Pesto

Light Orange Bean - https://lightorangebean.com/spicy-dill-cilantro-pesto

Ingredients:

½ teaspoon canola oil

3 unpeeled garlic cloves
3 hot cherry peppers (or any small hot pepper)
1 large bunch cilantro sprigs
1 large bunch dill sprigs

½ cup extra-virgin olive oil plus 2 tablespoons or more for covering on top
1 pinch of salt

Directions:

Heat a cast-iron pan over medium heat. Add canola oil, garlic, and cherry peppers. Sauté over medium heat and stir to cook until the garlic and peppers are charred slightly. Approximately 7 minutes. Transfer the garlic and peppers onto a cutting board and let them cool. Peel the garlic and remove the stem and seeds from the peppers.

In a food processor, add garlic cloves, peppers, cilantro, and dill and give it a brief grind. Add ½ cup of olive oil and a pinch of salt and then puree.

Transfer the pesto to a clean jar. Add 2 tablespoons or more olive oil on top to cover the pesto by ½ inch. Cover with lid and refrigerate for up to 2 months.

Napa Cabbage Salad
Jacques Pepin / NYT Cooking

Ingredients:

3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)

½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons canola oil
½ cup roasted peanuts, crushed or roughly chopped
1 firm head Napa cabbage

Directions:

Put the garlic in a large salad bowl and add in all the remaining ingredients except the cabbage. Whisk together to form a vinaigrette.

Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.

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    Crooked Fence Farm

    We're all about love and leafy greens! So grateful for our CSA community!

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