Week 24 CSA Recipes
Week 23 CSA Recipes
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Adapted from https://www.saveur.com/senegalese-african-inspired-thanksgiving-menu/
2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
1⁄4 cup roasted, unsalted cashews, roughly chopped
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1⁄4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.
Shanghai Soy Scallion Noodles
1/3 cup oil
8 ounces scallions (225g, julienned)
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
4 teaspoons sugar
1 pound Chinese white noodles (450g, cooked until al dente)*
*any store bought Chinese stirfry / wheat noodle should work well
Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, remove the scallions from the oil and set aside.
To the oil, add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.
This recipe serves six. Portion out the noodles into bowls, and start with a tablespoon of sauce (it really doesn't take much!). You can keep adding a bit more until the saltiness is to your liking. Top with a small handful of the reserved fried scallions.
Toss it all together and dig in.
Week 22 CSA Recipes
Swiss Chard, Fennel, and White Bean Gratin Recipe
Adapted from https://www.seriouseats.com/swiss-chard-fennel-white-bean-gratin-recipe
5 tablespoons unsalted butter
1 large bulb fennel, cored, and sliced thin (about 3 cups)
1 large onion, sliced thin (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
3 bunches swiss chard (about 1 pound), leaves removed, tender stems sliced thinly
1/2 teaspoon freshly grated nutmeg
1 tablespoon flour
1 1/2 cups half and half
2 (15 ounce) cans white beans, drained and rinsed
1 1/2 cups fresh breadcrumbs
2 ounces finely grated parmesan or romano cheese (about 1 cup)
Adjust oven rack to middle position and preheat oven to 400°F. Melt 2 tablespoons butter in a large saucepot or Dutch oven over medium-high heat. Add fennel and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened and translucent, about 10 minutes, reducing heat if it starts to brown. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add 1/3 or swiss chard and cook, stirring, until wilted, about 1 minute. Repeat with remaining swiss chard in two more batches. Add nutmeg and flour and stir to combine. Add half and half, stir to combine, and cook, stirring occasionally, until thickened. Add beans and reduce to a bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs, butter, and cheese in a large bowl and season with salt and pepper.
Season filling with salt and pepper, transfer to a large casserole dish, top with breadcrumbs, and bake until golden brown on top and bubbling around the edges, about 30 minutes. Remove from oven, let rest about 10 minutes, and serve.
Cheesy Green Bean Casserole
4 cups chicken broth or water
2½ cups fresh green beans, trimmed and cut into 2-inch-long pieces (about 10 ounces)
2 (10-ounce) cans cream of mushroom soup
¾ cup half-and-half
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces ham, cubed
½ cup diced onions
2½ cups (9 ounces) shredded cheddar cheese
1 cup canned French fried onions, divided
Preheat the oven to 350°F. Bring the chicken broth to a boil in a small pot, add the green beans, and cook until tender-crisp, 5-6 minutes. Drain into a bowl and save the chicken broth for another use.
In a large bowl whisk together the mushroom soup, half-and-half, garlic powder, salt, and pepper. Stir in the cooked green beans, ham, onions, 2 cups of the cheddar and and ¾ cup of the fried onions.
Spray a 10-x-12-inch baking dish with cooking spray and add the mixture to the casserole. Sprinkle with the remaining ½ cup cheddar and bake until bubbly and crusty, 40 minutes, adding the remaining ¼ cup French fried onions during the last 10 minutes of baking. Remove from the oven, let sit for 5 minutes, and serve.
Week 21 CSA Recipes
Green Beans Amandine
Adapted from ‘Jubilee: recipes from two centuries of African American cooking’ by Toni Tipton- Martin
1⁄2 lb. green beans
1 tsp. olive oil
1 tsp. butter
1 clove garlic, minced 1⁄2 tsp. paprika
1⁄4 cup slivered almonds, toasted 2 tsp. minced fresh parsley
Set up a large bowl of ice and water. In a large skillet, bring a couple of cups of well-salted water to a boil over high heat. Add the beans and cook, until they turn bright green and are tender-crisp, 2 to 3 minutes (or longer to your desired tenderness), shaking the pan occasionally to cook evenly.
Drain the beans and plunge them into the bowl of ice water to stop them from cooking further. Drain again and set aside or refrigerate until ready to finish if making ahead.
In the same skillet, heat the oil and butter over medium-high heat. Add the garlic and sauté until tender, about 15-20 seconds. Return the beans to the pan. Season with the paprika and salt and pepper to taste. Cook for 1-2 minutes, stirring the pan occasionally, to heat through. Serve garnished with the almonds and parsley.
For the Crumble Topping
3/4 cup all purpose flour
1/4 cup granulated sugar
1 tbsp brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter melted then cooled
For the Apples
4 apples cored and peeled just at the very tops
1/2 cup unsalted butter room temperature
1/2 cup brown sugar
For the Crumble
Whisk together flour, both sugars, salt, and ground cinnamon.
Slowly pour in butter and whisk until crumbs develop then set aside.
For the Apples
Start by coring the apples from the top with a small knife but add a small amount of core to the bottom of the apples.
Peel an inch off the tops of the apples.
Evenly divide and fill each apple with butter and brown sugar halfway then completely fill with crumble and pat on the top.
Wrap apples in foil and bake for 25-30 minutes then watch carefully for another 5 minutes to make sure apples are still stable and intact. Remove from oven and allow to cool for 5-10 minutes then serve.
Crooked Fence Farm
We're all about love and leafy greens! So grateful for our CSA community!