47th Ave Farm News & Tips

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47th Ave Farm News & Tips

September 12, 2016

It’s the perfect time for ratatouille! It’s better the next day (I love it for breakfast with good toast) so make plenty and don’t eat it too hot–warm or room temp is best.

ratatouille

The Calabrian-style Spicy Eggplant will also be perfect this week.

calabrian style eggplant

If you want to put the beautiful broccoli at the center of the plate, make this extraordinarily flavorful dish: Crispy, Spicy Broccoli w/Capers, Garlic, Parsley & Lentils.

broccoli capers garlic lentils

And with those cukes and Stupice tomatoes and basil you could make this simple, composed salad.

composed cucumber tomato onion salad w feta

August 15, 2016

Make this Corn Chowder Salad with your corn, fingerling potatoes, parsley and add some of your Czech Black peppers.

corn chowder salad

Make this hearty salad with frikeh (parched green wheat) or barley or rice and employ your cucumbers, peppers, radishes and some of your parsley.

frikeh coriander cucumber salad

Toss your fresh shelling beans with pasta in this sauce with tomatoes and bacon.

shelling bean bacon tomato pasta

Or make this cook-with-what-you-have salad, using your shelling beans instead of dry beans, summer crisp lettuce and radishes.

beans and greens cwwyh salad

 

July 19, 2016

Kohlrabi Parmesan Fritters would be perfect this week, using some of your garlic and cayenne pepper as well.

kohlrabi parmesan fritters

You can make this fresh rice noodle salad with your joi choi.

bok choy rice noodle vietnamese dressing prep

My current favorite thing to do with Napa Cabbage is to saute for a mere minute or two, dress with apple cider vinegar and lots of toasted almonds.

napa cabbage cider vin almonds

The cool weather is keeping the lettuces tender and sweet and they don’t need much doctoring. This salad, with a garlicky dressing and toasted sunflower seeds does the trick.

salad with basil, new garlic, seeds and creamy dressing

June 28, 2016

Use some of your Napa cabbage and spring onions for this broiled/grilled cabbage with miso sauce.

grilled napa scallion miso peanuts

This “broken” pesto of fava greens is just chopped by hand rather than processed until smooth giving it a more interesting texture. And it puts some of your garlic to good use.

fava top pesto broken prep

You could use your spring onions for this dish of collard greens, onions and ginger.

collards red onion gingerThis quick, delicious dish of skirt steak with root vegetables would be great with the turnips and kohlrabi (not a root, I realize) this week.

skirt steak kohlrabi carrot ginger

This kohlrabi salad is bright and creamy and crunchy.

kohlrabi salad

June 13, 2016

You might use your garlic scapes, kale and turnip tops (if the turnips come with tops) for this quick, delicious dish with couscous and nested eggs. Though I haven’t tried it this dish should work with quinoa instead of the couscous as well, though you’d need to cook it a bit longer and possibly add a bit more water.

Spiced Red Lentils with Fava Tops and Yogurt is a robust, quick dish. This version uses pea shoots but I’ve made it with fava tops too and it’s equally good.

red lentils pea shoots yogurt

Make spring onion pancakes with some of your onions this week.

scallion pancake ingredientsCombine a handful of strawberries with arugula, some fresh feta or goat’s cheese for a beautiful, late spring salad.

arugula strawberry feta salad

 

May 31, 2016

Your spring raab would make a lovely dinner in this rice bowl.

Collard raab over rice.

Garlic scapes are delicious and sweet when grilled or broiled or even just seared in a cast iron pan on the stove top. You can chop them up and add them to salads and they are particularly good with beans. Or you can make a pesto with them, raw.

You could use your turnip tops and turnips themselves (in place of the carrots), as well as mizuna, garlic scapes and/or bulbs in these very fun “Fried Rice Pancakes”.

fried rice pancakes

This quick, broiled pan of spring veggies with turmeric would suit your turnips, radishes and garlic scapes this week. Round out with chickpeas (or any beans) and some rice and you have a meal.

turmeric roasted spring veg

This quick Mustard Greens saute would be great with either (or both) new garlic and garlic scapes. And by all means toss in your turnip greens too.

mustard greens, green garlic

May 17, 2016

Welcome to the summer season!

You might employ some of your radishes, fresh garlic, and mizuna and/or arugula and cayenne in this beautiful, bright and delicious salad.

radish turnip couscous salad

And another salad, what I call Cook-with-What-You-Have Salad of Beans and Greens–adaptable as can be.

beans and greens cwwyh salad

Make this quick stew of beans and chorizo (or not), and top it with quick pickled radishes (instead of carrots) and use Calypso or Good Mother Stallard Beans instead of the black beans and add plenty of cayenne pepper if you’d like.

black bean chorizo soup pickled carrots

Use some of your fresh garlic to make aioli and then use a little to dress your beautiful greens with it, spread it on sandwiches, make deviled eggs with it, etc.

green garlic aioli

April 19, 2016

I made a frittata with lots of chard and only enough egg to hold it together last week. And the chard was dry when it hit the pan and I almost seared it. It was one of the best frittatas I’d had in a long time. This recipe for Mustard Greens Frittata is perfect, just substitute chard.

Use your fava greens in this dish (instead of the pea shoots) with spiced red lentils and yogurt.

red lentils pea shoots yogurt

You might make this springy soup and use chard, leeks and green garlic and parsley (instead of the spinach, onions and sorrel).

spring veg soup

An oldie but a goodie, Bruschetta with Stewed Leeks, Goat Cheese & Chopped Egg. . . and so springy!

leeks bruschetta

If you have Flageolet Vert beans you might make this dish with herbs and sausages. If you have Black Coco beans you could make this stew with chorizo and use some of your cayenne and make a garnish with your parsley instead of using carrots.

black bean chorizo soup pickled carrots

 

April 5, 2016

You’re getting dry beans you lucky folks! You could make this easy and delicious one-dish Jamaican rice and bean dish with them, some of your cayenne and either your collard greens or chard.

jamaican rice and kidney beans with mustard greens

Use some of your leeks and parsley to make this delicious leek, herb and potato pancakes.

leek potato fritter prep

You could also use your collard greens for this quick, fun dish and take advantage of the tail end of the orange seasons.

collards orange garlic raisins

 

March 15, 2016

Enliven your leeks and potatoes, mashed, with fried capers and you could toss in some cayenne as well.

mashed leeks potatoes w capers parsley

Make a spice mix out of toasted cumin and coriander seeds (you’ve toasted in a dry skillet until fragrant) then grind those in a mortar with some cayenne and coarse salt. Sprinkle this on a bowl of popcorn with a little olive oil.

Make this Beet and Apple Salad with some of your beets.

beet apple salad prep

This dish would be delicious with your broccoli greens and cayenne.

raab white beans pickled onions

Your rutabaga and winter squash would be nice roasted with this miso dressing.

miso roasted veg

March 1, 2016

The first of the season’s purple sprouting broccoli might be enjoyed simply like this, blanched and then quickly sauteed with garlic.

purple sprouting brocoli w garlic

Your leeks and cabbage are beautifully married in this gratin and you can substitute chard for the kale or just use a bit more cabbage and leeks and skip the greens. Delicious any way!

cabbage kale gratin

You could make a small batch of this Indian-spiced dish with your rutabaga.

rutabaga mustard seed turmeric plated

And with the fragrant Sibley squash, you might make this simple dish of roasted squash with spicy yogurt sauce and cilantro and toasted pumpkin seeds.

spiced wintersquash w: yogurt and cilantro

February 16, 2016

You could make this beet salad with roasted leeks instead of onions this week–delicious either way.

beet onion roasted salad greens pumpkin seeds

These Leek & Potato Pancakes are superb and take a lot of leeks!

leek potato fritters w:horseradish yogurtAnd if you want another idea for savory patties make these but use the purple top turnips instead of kohlrabi.

kohlrabi parmesan fritter prep

If you have any canned or frozen tomato sauce on hand make these delicious collard greens.

collards tomatoes breadcrumbs

February 2, 2016

Make this simple red curry and use some of your butternut squash and rutabaga. Spice it up a bit more by adding some of your cayenne as well if you like heat.

red curry rutabaga winter squash

I’ve been enjoying grated raw beets, marinated for a bit with minced garlic and lemon juice, olive oil and salt. They are also superb tossed with farro and celery in this salad.

grated beet faro celery salad

I love salads with roasted winter squash this time of year and this one with black beans, squash, cilantro and avocado is bright and hearty.

Make this Jamaican Rice & Beans with greens but use black instead of kidney beans and use either some or your chard or escarole for the greens and use your cayenne.

jamaican rice and kidney beans with mustard greensThe other day I tossed freshly popped pop corn with a mixture of freshly toasted cumin and coriander seeds (then roughly ground in a mortar & pestle), salt, pimenton a little cayenne and olive oil. It was delicious!

Use some of your cayenne peppers for this, the simplest of pastas.

spaghetti aglio olio

January 19, 2016

This gorgeous, Wintry Nicoise Salad will be delicious with your beets, escarole and watermelon radish.

Wintery Nicoise (2)

Marina di Chioggia is one of my favorite winter squash varieties. It’s dense, creamy, sweet and delicious. I love to use it in a panade (with lots of caramelized onions, stale bread, and broth).

Or make this hearty Winter Squash and Chickpea Curry and have plenty for lunches this week.

Chickpeas with Pumpkin Coconut milk lemongrass

Chicken with Leeks and Lemon is a simple and elegant meal. Or make Leeks Bruschetta with egg and goat cheese.

leeks bruschettaCrunchy, sweet and stunning: Watermelon Radish and Apple Salad.

watermelon radish apple salad prep

 

January 12, 2016

Happy New Year!

These collard greens with winter squash and bacon are delicious and beautiful. Feel free to omit the bacon and add a little Pimenton (smoked Spanish paprika) instead. Or add ginger to collard greens for these slow-cooked ones.

collards, winter squash baconLeeks, salt, butter, maybe some thyme. . it doesn’t get much simpler and it’s more than the sum of its parts. I made these leek and potato pancakes again recently and they are filling and delicious and I didn’t have any herbs and they were still wonderful.

leeks butter braised

Beet pesto takes advantage of your beets and garlic and is a nice fresh antidote to the rich holiday dishes.

Beet pesto on toast

Make this “chili” with white beans, rutabagas and turnips this week.

white chilie w: chicken and root veg

December 15, 2015

These mustard-braised Brussels Sprouts are just really, really good.

brussels sprouts mustard braised

Watermelon radishes are so beautiful and crunchy it’s hard to go wrong. Make this robust chopped salad.

winter chopped salad watermelon radish peanust celery

This Savory Parsnip and Celery “Cake” would be a great use of said vegetables this week.

parsnip celery root cake

Or mix potatoes and celery root in this excellent version of Scalloped Potatoes.

scalloped potatoes w celeriac

December 1, 2015

The potatoes and black radish in this share will make a lovely soup.

potato black radish soup w: horseradishThese beet and chickpea fritters are hearty and beautiful and topped with a minty, garlicky yogurt cream, quite elegant.

chickpea beet fritters garlicky yogurt

Make these baked squash wedges with the Red Kuri squash or make a simple soup with either squash with coconut milk and Thai red curry paste.

winter squash soup coconut milk lime yogurt cilantroRoast your turnips with some carrots and maybe some potatoes for this savory mustard-roasted vegetable medley.

mustard roasted carrots and broccoli with parsley

November 17, 2015

Cauliflower Puree is so light and delicious. I add one potato for richness!

cauliflower pureeThis Brussels Sprout and Rutabaga Hash is simple and satisfying.

brusssels sprout hash

 

Celeriac and leeks combine with a bit of cream for an elegant and delicious gratin.

celery root leek gratin prepThis raw Brussels sprout, apple and sharp cheddar salad would be a lovely Thanksgiving salad.

brussels sprout apple cheddar salad

Make pumpkin pie!

pumpkin pie

November 3, 2015

Happy Winter Share cooking! So many delicious things in this first share, and still somehow straddling the seasons with those sweet Italian peppers. Toss those sweet peppers into a frittata with potatoes and garlic and maybe some collards or mustard greens too.

sweet pepper frittata

 

Roast your acorn squash and toss it with a cilantro garlic dressing.

acorn squash roasted w: cilantro chili garlic

Saute your mustard greens with mustard seeds and plenty of garlic for a simple, flavorful side dish (just use a couple of cured/mature garlic cloves rather than green garlic in this case).

green garlic mustard sauteed green garlic with mustard seeds

 

Roast your beets and toss them lentils and toasted filberts!

beet lentil salad

 

October 20, 2015

Take advantage of what may be the last of the sweet peppers and make these luscious ricotta-filled, roasted peppers.ricotta filled roasted peppers

Make this creamy potato salad with dill and mustard dressing.potatoes dill mustard yogurt salad

And with the last of the eggplants and tomatoes, make these simple, roasted stacks.eggplant tomato basil rounds

These collard green fritters would be wonderful with some thinly sliced Jimmy Nardello’s and some leeks, if you end up with some of those.

collard fritters plated yogurt sauceOctober 6, 2015

Make harissa with your mix of sweet and hot peppers this week. . . it may not be a classic pepper combination for this spicy sauce/condiment but I bet it will be good. I would broil the Jimmy Nardellos until nice and browned but don’t try to peel them as I don’t think it will work. Just seed and process with the rest.

harissa

Make this Spiced Eggplant and Tomato Stew if you have a bit of time. You can break up the cooking process a bit too. It’s amazingly good. And it will use your hot peppers this week. And don’t worry if you’re a bit shy on the tomatoes.

Or make this very quick and totally addictive Calabrian-style Spicy Eggplant side dish.

calabrian style eggplant

 

You could make one last round of Ratatouille with your share this week.

ratatouille

 

 

This cucumber salad with smashed garlic and ginger and is bright and delicious.

cucumber ginger garlic salad

September 22, 2015

Make this roasted tomatillo salsa verde and then use some of it to make these Potato (and chicken) Chilaquiles.

Green chilaquiles w: chicken potatoes

If you haven’t made Eggplant Parmesan yet this year this may be your last chance.

eggplant parm baked

 

My new favorite cucumber salad includes toasted peanuts and sweet red peppers.

cucumber scallion peanut salad

Make this fabulous Green “Harissa” with your Anaheim Peppers and use it with/on everything!

green harissa

September 8, 2015

It’s a great week for tabbouleh. The traditional recipes I know of use mostly herbs and just a touch of bulgar, like 6 cups of herbs to 3 tablespoons of bulgur. It’s amazingly fresh and delicious. Find a bunch of mint and you’re set.

Tabbouleh

This soup with roasted Anaheim peppers, chicken and potatoes might be a nice thing to make this week before it gets too hot again. Make baba ganoush with your eggplant and eat it with everything!

baba ganoush

Or make these delicious sandwiches with one of your eggplants and some tomato.

IMG_7356

You could use some of your carrots, fennel, potatoes and parsley for these Mustard-roasted Vegetables.

This Shredded Collard Green Salad with Pickled Apples and Walnuts is fantastic.

shredded collards, pickled apples, walnuts

Happy cooking!

August 25, 2015

This Carrot, Harissa and Feta Salad might be good this week and feel free to substitute basil for the parsley, listed.

carrot harissa salad

 

Make this beautiful salad of roasted and fresh vegetables and substitute eggplant for the summer squash.

corn roasted onion squash tomato sherry vin salad

 

Or you could make this pizza with your Anaheims, corn, and some tomato.

And it’s the perfect time to make my favorite fennel dish, the fennel soffrito.

fennel and onion soffrito

 

Finally, this Chard, Chickpea and Tomato stew is light but satisfying and perfect for late summer.

chard and chickpea stew

Happy cooking!

August 11, 2015

Grill your fennel and make salsa verde with your parsley and serve it with the fennel or enhance boiled or roasted potatoes or summer squash with the salsa verde as well.

fennel grilledUse your corn and cucumber in this gorgeous salad.

corn cucumber dill salad buttermilk dressing

If you want a little bit of a project make this gorgeous and delicious Herb Crepe Cake with Tomato Sauce. It might seem sacrilegious to make a quick sauce with heirloom/stupice tomatoes but with the abundance this year I’m doing it frequently.

herb crepe cake

This Chard and Chickpea Stew with Tomato and Cumin is a nice light summer soup for this week.

chard and chickpea stew

Happy cooking!

July 28, 2015

Another hot week calls for salads and minimal stove time. This cucumber salad with mashed garlic and ginger fits the bill.

cucumber ginger garlic saladThis green bean salad is my favorite new creation in quite some time. Make it and don’t skip the almonds or something crunchy.

green bean parsley onion almond salad

In Italy a dish of boiled potatoes and green beans tossed with a pesto is a classic and might be a good dish for this week.potatoes, green beans, pestoThis dish does require a bit of stove/oven time but it’s so good: Eggplant, Summer Squash and Potatoes with Chermoula, Bulgur and Yogurt.  Happy Cooking!

eggplant, summes squash potatoes chermouls with bulgur yogurtHappy Eating!

July 14, 2015

It’s cooled off enough to make one of my all time favorite soups that uses both chard and cilantro as well as white beans. It calls for leeks but you can substitute some onions. It’s worth making!

best soupd with egg

 

This kohlrabi and fennel salad with golden raisins and lots of lemon juice will be great for this week’s share.

kohlrabi fennel salad tossed

 

It would also be a good week for fish tacos with your cilantro and a another slaw using fennel and kohlrabi (instead of the turnips suggested in the recipe).

fish tacos

If you need a meal on the fly this week put the cilantro and/or parsley center stage with this quick eggy quesadilla. If you have time saute a bunch of onions and fill the quesadilla with some of those as well.

eggy quesadilla filled in pan

Make a batch of aioli with and cook your green beans for 3-4 minutes in salted boiling water and you’ll have one of the most perfect combinations before you!

aioli with green beans

Happy cooking!

June 30, 2015

It’s another hot week! Most of these dishes don’t take a whole lot of cooking time. Try this dish of joi choi with ginger dressing. And if you need to turn it into a meal you can slice or crumble a couple of spicy pork sausages and cook them and then add them to the joi choi at the end and serve the whole thing over rice.

bok choy ginger dressing

Use some of your parsley and sweet onion to make this salad. You could use your Asian greens in this cold soba noodle salad (below) and you could substitute thinly sliced kohlrabi for the radish.

soba tatsoi in colander

 

 

You might make this salad with your fava beans and omit the peas if you don’t have any.

favas peas mint lettuce bread parm prep

Or make this fava bean “hummus” with your favas and parsley. It’s my new favorite way to each the slightly bigger, starchier beans, later in the season.

fava hummus

The kohlrabi will make a good, quick slaw for fish tacos.

In order to keep up with the lettuce you might check out the “lettuce management” post for dressing variations and a handful of good additions to keep things interesting.

If you can brave the heat and have a full share you might want to make Zwiebelkuchen with all your Walla Walla Sweets. This delicious German tart/pizza makes a lot and is a great picnic dish so your time will be well invested.

June 16, 2015

You might make this dish with your Cime di Rapa using some of your Walla Walla sweets and some of your dried cayennes. You can serve them as is as a side or toss with Orecchiette pasta for a traditional dish from Puglia, IT.

spring raab onion garlic sauteI made this “overnight Kimchi” yesterday by chopping about 3-4 cups of Napa cabbage, mixing it w/ 5 sliced radishes and/or 1 kohlrabi, cut into match sticks, 2 tablespoons rice vinegar, 1 tablespoon Sriracha and 1 teaspoon crumbled cayenne peppers and about 1/4 teaspoon salt. Mix very well and leave it sitting out, tightly covered, overnight. Toss again in the morning and refrigerate. It’s certainly not the real thing (but by all means make the real deal if you have the time) but adds a burst of flavor/spice to many a dish. I had it with a fried egg and toast, for breakfast!

kimchi quick

You could make this delicious one-dish meal with fava beans and turnips instead of potatoes.

Fava and New Potato pasta risotto

 

Or make this salad of fava beans, peas and mint.

Make these kohlrabi fries with spicy mayo for a nice twist on oven-baked french fries.

Happy cooking!

June 1, 2015

I used to mostly make pestos with garlic scapes but now I broil them and try not to eat them all myself standing at the counter before they ever make it into a dish. This hearty bean salad is my  new favorite foil for the delicious, sweet garlics scapes. You could wilt a bit of spinach or mustard greens and stir those in as well, instead of the herbs noted in the recipe. And by all means use lots of scapes here and use any bean you might have. You don’t need have Corona beans.

garlic scapes corona beans pine nuts prep

It might be time for a batch of kimchi to use some of your Napa cabbage. You may still have some dried cayennes from pervious shares to crumble up and use in it as well.

The mustard greens, green garlic (or some scapes) and Napa cabbage would also make lovely Japanese-style Veggies Pancakes.

mixed veggie japanese pancakes

 

Your arugula, mustard greens and radishes will marry beautifully in this salad with a bit of bulgur and plenty of green garlic in the dressing. And skip the asparagus and use more radishes.

aspargus bulgur mustard greens lemony vinI recently added spinach (instead of mustard greens) to my favorite, simple red lentil dhal and it was so, so good. Sounds perfect on these slightly cooler days.

Happy cooking!

May 19, 2015

Welcome to the 47th Ave Farm Summer Share!

With this week’s share you might start by making a jar of vinaigrette with 1 one of your stalks of green garlic, lemon juice or vinegar, some Dijon-style mustard, s & p, a bit of thyme and plenty of good olive oil. Shake it up and keep it in the fridge to use on most anything. You could dress this mustard greens and chicken salad with it, for instance.

chicken & greens salad tossed

Make this frittata with either the turnip greens or the kale or mustard greens.  And you could use your copra onions to make this German/Alsatian tart called Zwiebelkuchen.

Use your turnip tops and some of your mustard greens and a cayenne pepper or two to make this spicy sauce. You can cook rice in this sauce (diluted with plenty of water) or top a bowl of rice and beans with it or use it with meat or fish or eggs.

beans rice spicy green sauce

 

You could make ribollita, the classic Tuscan bean and kale soup with your dry beans and greens or in a completely different vein, but similarly delicious, long-cooked pot of soup, make Gumbo Z’Herbes with the turnip tops, mustard greens and kale and beans.

Gumbo Z'herbes

 

April 14, 2015

Spring certainly is here–pea shoots,  radishes, lettuce, arugula!

If you want to make a meal of the arugula you might make this flank steak and arugula salad with radishes. You can use some thinly sliced red onions in it too.

arugula flank steak salad

It’s promising to be warm later this week and this kale and carrot salad would be perfect as part of dinner or lunches this week. You can crumble up some of your Jimmy Nardello peppers here too.

impromptu kale, carrot, lime slaw

Cook your beans with a chunk of carrot, some onion, a clove of garlic and a bay leaf and then make a soup like this one with spicy sausage, your Jimmy Nardellos peppers etc.  or like this one of black beans, chorizo and pickled carrots.  You can make a little garnish of chopped, raw pea shoots mixed with a little minced onion, garlic, lemon juice and olive oil and top any soup with it.

white bean sausage tomato soup parsley garlic oil

Make this very simple and very lovely cauliflower soup.

cauliflower soup

March 31, 2015

This adaptable quinoa salad will benefit from your mizuna, carrots, radishes, parsley, red onion and even some crumbled, dried Jimmy Nardello peppers. It is awfully good for lunch the next day too!

Quinoa Salad with radishes, green onions and carrots

Sometimes the very simplest dishes as the very best, as is the case with this dish of leeks cooked with butter.

leeks butter braised

I might roast the cauliflower, wedges of red onions and some of the Jimmy Nardello peppers with some olive oil and salt and eat them as is or toss them with plenty of chopped parsley, a little raw onion, olive oil and a little lemon juice. Sounds like a beautiful and delicious pan of food!

The weather is getting rainier and cooler and this kale and onion panade is a a delicious, dreary day meal. It takes a while to bake so it might be more of a weekend endeavor.

March 17, 2015

Use your purple sprouting broccoli for this simple and delicious dish that I eat with my fingers, just like asparagus.

purple sprouting broc seared w: parm

Your savoy cabbage, parsley (instead of cilantro as noted in the recipe) and some crumbled cayenne pepper could make this quick slaw (and skip the tatsoi).

You could use some of your leeks to make this Stovetop Scalloped Leeks & Potatoes but use some parsnips in addition to or instead of potatoes. It will cook more quickly than with potatoes and you might reduce the liquid a little so you don’t end up with soup, though that might be good too.

leeks poatoes bacon stovetop scalloped

Make this dish of onions (or shallots), collard raab and hot peppers.  You could add a leek here too and you could toss it with pasta or other grain to make a full meal.

If you have collard greens in your share (or actually it might work just fine with collard raab too, if that’s what you have) you could make these beautiful fritters. And while you’re at it make a batch of harissa with your cayennes and some roasted, sweet peppers and tomatoes.

collard fritters plated yogurt sauce

Make a nice spicy bean soup with some of your cayennes and add carrots, parsnips (diced small). Finish with a little parsley garnish of garlic and minced shallot and lemon juice and olive oil, kind of in this vein.

March 3, 2015

Your slender leeks this week will make a beautiful Leeks Vinaigrette, a classic French dish of cooked leeks dressed with a vinaigrette with mustard and shallots.

leeks vinaigrette plated

You can use both your savoy cabbage and some of your potatoes in this beautiful dish of braised cabbage, roasted potatoes and salmon. And even without the salmon, the veggies make a wonderful hearty side or main with a fried egg or some such.

salmon braised savoy potatoes

Your parsnips, potatoes and leeks would all be happy in this gratin.

 

February 17, 2015

If you have the time make these wonderful cabbage rolls with your savoy cabbage. It makes a lot and you’ll enjoy them for days.

cabbage rolls

I’ve been on a bit of a harissa kick these days and this simple dish with raab, harissa and feta is delicious. And if you don’t have harissa, some chili flakes and good olive oil are a good substitute.

steamed raab with harissa and feta

And make this onion jam with some of your red onion bounty and improve everything it touches.

With your winter squash–you could add potatoes and carrots too and even onion chunks–you might make this dish of spiced winter squash with spicy yogurt and cilantro sauce (which I will miss mightily when squash season is over). And you can clean and then roast some of your squash seeds for the garnish.

spiced wintersquash w: yogurt and cilantro

February 3, 2015

You get purple sprouting broccoli this week! I have so many favorite things to do with it so check out the whole page but I think I’d be inclined just to blanch it for a minute or two in lightly salted boiling water and then drain and sauté it with a bit of garlic and red pepper flakes and serve drizzled with good olive oil. Simple is nice when it’s the first of the year!

Some of your leeks and savoy cabbage would be perfect in this hearty dish with beans–one of my favorite dishes this winter.

cabbage, leeks beans

I just made this spaghetti squash dish with mustard greens and a little bacon and you could use your collard greens here instead if you were so inclined. You would want to blanch the collards in lightly salted boiling water for a few minutes before adding them to the pan since they are not quite as tender as mustard greens.

spaghetti squash mustard greens bacon little

Use some of your shallots and Brussels Sprouts for this dish that I’ve highlighted before but it never fails to please.

You might make the Braised Shallots with your bounty this week.

braised shallotsJanuary 20, 2015

This gratin of celery root and winter squash takes advantage of two vegetables in your share with great results. And you can substitute rutabaga for the celery root, if that’s what you’re getting.

celery root winter squash gratin baked

And this “caponata” made with winter squash instead of eggplant is delicious and it uses red onion and plenty of garlic.

winter squash caponanta in bowl

A good dish for your rutabagas and parsnips is this warming white chili.

white chilie w: chicken and root veg

I’ve been making lots of slaws lately so you might turn some or all of your cabbage into this one or some variation there of. You could add some of your kale or Brussels sprouts thinly sliced, as well.

cole slaw w: cumin lime dressing

January 5, 2015

Make this dish with your collard greens and cippolini onions for a very flavorful side dish or a top it with an egg and make a meal of it. I enjoyed it this week with leftover cold salmon and aioli. And if your stalks of Brussels sprouts happen to still have the tops on, use them in this dish too.

collards w:onion ginger pepper

With your giant kohlrabi you can work your way through the kohlrabi section on this site but you might start with this slaw/salad and I’ve been using the dressing on all sorts of other things–it would be wonderful tossed with steamed or roasted brussels sprouts or boiled potatoes.

If you get a butternut squash in your share by all means make this dish of roasted squash and onions with a lemony tahini sauce. And you might quickly pickle one of your cippolini in red wine vinegar–a perfect complement to the richer, sweeter winter dishes.

A good number of your leeks could be used in this very satisfying dish of chicken with leeks and lemon.

chicken and leeks

You could use some of your garlic in this vibrant dish of roasted Brussels sprouts and a Thai-style dressing.

My favorite version has both Brussels sprouts and cauliflower.

Just use Brussels sprouts but if you have any cauliflower it’s a lovely combination.

 

December 16, 2014

If you per chance have any black radishes leftover make this delicious pureed soup with potatoes. Now for this week’s mega share. . . The mustard-braised Brussels’ Sprouts are fantastic.

brussels sprouts mustard braisedCombine your kale and some of your cabbage for this hearty side dish–use red pepper flakes or a bit of smoked paprika if you don’t have Aleppo pepper.

Make Mojadra the wonderful Indian lentil and rice dish elevated by caramelized onions for which your cipollinis will be perfect. And these mashed roots will take care of your rutabaga, parsnips and/or potatoes and soak up juices or sauce from  any neighboring dish, particularly beef or lamb. Or make rutabaga and parsnip latkes!

parsnip carrot potato mashFinally, make this Weeknight Vegetable Curry with Red Lentils and Coconut Milk with some of your winter squash or pumpkin, cabbage and onions. And you’ll have enough leftover to look forward to for your lunch the next day.

Mixed Veg Curry with Coconut milk

December 4, 2014

This simple dish of roasted black radish coins is delicious and inspired by Chef  John Tabaoda of Navarre and Luce.

I just tested two new kohlrabi dishes with (a part of) one of the giant kohlrabi you received–both delicious. These Kohlrabi Fries with Spicy Mayo are fairly quick and addictive. And a kohlrabi slaw with a bit of carrot and dressed with harissa and feta is excellent.

kohlrabi fries w: spicy mayo

I recently made this Turkish-style leek, carrot and rice dish and it’s hearty enough to just be accompanied by a celery root remoulade or mash (simply boiled or steamed and then mashed with a bit of butter and cream, a dash of nutmeg and salt) for a light supper.

leek carrot rice dish Turkish

Use some of your huge, sweet kohlrabi to make these fritters. Or sauté diced kohlrabi in a bit of olive oil for a few minutes, add a splash of water and continue cooking until tender. Add a few big spoonfuls of sour cream and a handful of chopped dill and plenty of salt and pepper and cook for another minute or two. Serve over rice.

Like Laura, I love cabbage this time of year and with your beautiful savoy cabbage you can make these extraordinarily good cabbage rolls. There a bit of a project but the recipe makes a lot and they keep well and they’re so beautiful. And there are many more cabbage recipes in the collection that are a bit simpler.

cabbage rolls

And you could make this dish of Collard Greens, Winter Squash and Bacon.

collards, winter squash bacon

November 18, 2014

Happy Winter Share everyone! And what a start of the season it is. . . The gorgeous celery stalks can take center stage in this Celery Salad with Anchovy Dressing (you may want to peel them to remove any strings first) or can be used in this wonderful dish of sautéed Celery with Tomatoes and Parsley or in the classic Ribollita with your kale and you could add some fennel instead of the carrot. Finally, on the celery front, you could make this Beet and Celery Salad but substitute fennel for the beets and slice them thinly or just use more celery or celery and kohlrabi.

You could of course make pumpkin pie or make a savory dish with the pumpkin and/or the delicata, this Spiced Squash with Spicy Yogurt Dressing and Cilantro (can sub parsley).

spiced wintersquash w: yogurt and cilantroMake chimicurri with your parsley (add some oregano and cilantro if you can) and use it on most anything. I’ve been dressing cooked beans with it, roasted winter squash, kohlrabi and cabbage slaws, stirring it into eggs or using it in tacos. It keeps well in the fridge so make it and don’t worry about exactly how you’ll use it.

Use your rutabaga, more celery and parsley in this Quinoa, Parsley and Roasted Root Vegetable Salad.

Kohlrabi and Fennel Salad is a wonderfully bright salad that would be welcome at Thanksgiving or any other time really.

kohlrabi fennel salad tossed

And for a quick weeknight dinner make this one-pot pasta dish with delicata, kale, fennel or kohlrabi or whatever you want to add. It’s quick and delicious.

one pot pasta w: squash greens

Roast some thick onion slices  with olive oil, salt, a little thyme or rosemary and enjoy as a side or top a pizza with them, etc.

Happy cooking and happy almost Thanksgiving!

 

October 28, 2014

Make this vibrant dish with just cauliflower or cauliflower and broccoli. It’s ridiculously good.

My favorite version has both Brussels sprouts and cauliflower.

Make homemade harissa with the last of the peppers and toss with with roasted fennel or make a pasta dish of the spring raab and toss in a bit of harissa, plenty of Parmesan and some more olive oil, or make a kale salad and dress is with harissa, toasted walnuts, olive oil, lemon juice and more garlic and lots of parsley.

harissa

This Green Rice with roasted Anaheims also uses a whole bunch of parsley and is a perfect cool-weather one-pot meal.

green rice

The delicata squash, fennel and some kale would be wonderful in this quick one-pot pasta and veg dish.

Happy Cooking!

October 14, 2014

The peppers and the sun have stuck around for a long time this season which has been a culinary boon. Make this simple Italian chicken and sweet pepper dish and by all means add a jalapeño and/or anaheim to the mix for a nice twist.

Italian-style chicken peppers tomatoes

And so you can enjoy the color and flavor of those sweet peppers long after the rains do finally come, make these simple pickled peppers–you can use a mix of sweet and hot here too if you’d like.

You can go through a lot of fennel in this luscious browned, then braised dish that you serve tossed with pasta or as a side.

braised fennel plated

Or make this caramelized fennel dish with goat cheese and dill.

I made these Japanese Cabbage Pancakes this week with a mixture of mustard greens and cabbage and they were superb.

Use some of your jalapeños to make this delicious pumpkin seed sauce with chicken shrimp or roasted vegetables. You can add a few tomatillos to the sauce as well–just toss in 3-4 in the blender with the other ingredients.

pipian verde with chicken

 

 

September 30, 2014

I love this time of year when we still have lots of sweet and hot peppers that remind us that summer isn’t quite gone yet. I’ve been mincing up a bit of jalapeño and adding it to most everything I make these day, soups, salads, eggs, beans, etc. If you still have some tomatillos left (or  get more) you might make another round of this very simple and delicious green salsa.

raw tomatillo salsa

 

 

With your dill, fennel and napa cabbage you can make a wonderful variation of this Fennel and Kohlrabi Salad–the Napa is a great substitute for the kohlrabi.

kohlrabi fennel salad tossed

Sweet Jimmy Nardello peppers call for pizza, maybe with some sliced fennel and pork sausage.

This Vietnamese-style Napa Cabbage and Chicken Salad is a delicious meal in one.

napa cabbage salad vietnamese

This Green Rice would be perfect for your Anaheim’s though you’ll need to pick up a bunch of parsley for this one and if you don’ have enough Anaheim’s use Sweet Italian peppers and add some minced jalapeño to the onion mixture.

peppers for green rice

 

September 15, 2014

Make pico de gallo!

pico de gallo

I had a delicious appetizer of cilantro and pumpkin seed pesto served on thin rounds of daikon last week. You could use this toasted pumpkin seed and cilantro sauce but I would omit the yogurt in the recipe and use a bit less oil to make sure it’s nice and thick. The sauce would also be good on sandwiches, in tacos, etc.

I do not have a daikon page on this site but will rectify that shortly. This large, crisp white, winter radish is fairly sweet and dense. It’s a classic ingredient in kimchi and is wonderful in salads and as a snack. You could make this salad and use half carrots and half daikon instead of just carrots. And use cilantro and some minced hot peppers too.

I’ve been experimenting with Pipian’s, mole like sauces form various regions in Mexico. This is a simple and absolutely delicious one that uses the cilantro and hot peppers in your share this week.

pipian verde with chicken

 

This quinoa salad  would be great with both sweet and hot peppers, tomatoes and even some grated or diced daikon this week.

If you have Mizuna this week make this salad with tomatoes and toasted bread. It’s a perfect season straddling, robust salad.

yellow tomato bread salad

 

 

 

September 2, 2014

The dill and potatoes in this week’s share will combine beautifully in this salad or this one, with the addition of some sweet onions (instead of red as the recipe says).

The eggplant bounty calls for both Eggplant Parmesan and this hearty, quick pasta with an eggplant, tomato, caper and basil sauce.

pasta w: eggplant tomatoe sauce

The Hakurei turnips and their greens are savory and delicious in this quick mis0-glazed preparation.

miso braised turnips

Make a corn chowder with the corn and both hot and sweet peppers.

And finally this bread salad with tomatoes and mizuna and feta is a perfect late summer dish. Happy cooking!

yellow tomato bread salad

August 12, 2014

The share these days is unbelievable, really. I’m sure you have plenty of great ideas for corn and tomatoes and most everything else but here are a few more and a few that combine several of your veggies and I certainly need efficiencies like that these days to make the most of the bounty.

This Southern Italian dish of green beans, potatoes, tomatoes and plenty of garlic is more than the sum of its parts. It’s just luscious.

This creamy miso salad dressing is a nice change from my standard vinaigrette and I’ve been adding corn kernels, cukes, onions, even boiled potatoes to my green salads and the dressing holds up well.

salad with creamy miso dressing, seeds, etc

I actually had my 7-year-old pull up one of my zucchini plants this week as I just couldn’t keep up with my own and the CSA. I still have plenty and have been making zucchini frittatas with lots of basil, so wonderful to have on hand for snacks, meals at any time of day. . .and best at room temp anyway.

For a cool meal-in-one salad make the white bean, arugula and Oregon Albacore salad and toss in a bunch of basil too.  Or skip the white beans and substitute boiled potatoes–also delicious.

zucchini frittata

 

 

 

July 29. 2014

If you didn’t roast or grill your Tropea onions a few weeks ago, do it now. This is so very delicious. And this chopped salad with mizuna and cabbage (instead of bok choy) and a tahini dressing is a perfect hearty salad for a hot night.

With summer squash piling up this is a great way to enjoy lots of it and use your beautiful parsley this week–grilled or sautéed and dressed with a parsley salsa verde.

grilled zucchini parsley salsa verde

 

And with your cucumbers you could make this salad with frikeh if you’ve by chance been to the Hillsdale Market and purchased some from Ayers Creek Farm. You can use faro or barley instead too.

 

frikeh coriander cucumber salad

 

July 15, 2014

If only takes 15 minutes to make this decadent-tasting summer squash “butter.”

Summer squash butter w: herbsIt’s going to be hot so grilling your Tropea onions and fennel, tossed together with some fresh bay leaves and thyme will keep your kitchen cool. The recipe is written just for the onions but adding the fennel works well here and it’s written for oven roasting but you can wrap the onions and fennel in a packet of foil and do the same on the grill.

If you don’t mind being at the stove a bit this fennel pilaf topped with cool, lemony Greek yogurt is actually quick and satisfying.

For a quick, cool fennel and kohlrabi dish make this slaw, once again with Greek yogurt and plenty of lemon juice.

kohlrabi salad with yogurt and lemon

 

 

 

 

 

 

July 1, 2014

It’s starting to feel and taste like summer. This week you might make the Classic Caesar salad with the beautiful head of Romaine. caesar salad

And I would suggest adapting this recipe for Fava Bean and New Potato Pasta “Risotto” with Kohlrabi and Parsley instead of New Potatoes and Basil and see how it works. I bet it will be delicious and please report back if you do. And if you don’t use your fava beans in the above dish I would simply shell them, cook for 4-5 minutes in boiling, lightly salted water and then drain, rinse and shell each bean. Then make a dressing with finely chopped parsley, minced garlic, lemon juice and good olive oil–eat as is or mash up a bit and put on toasted bread or toss with some smallish pasta.

fava new potato pasta risotto in panIf you have any of Laura’s fabulous dry beans sitting around (or from a different source:) I would cook them and dress them with the same garlic, parsley, lemon or red wine vinegar, dressing and you could even add the fava beans and make a mixed bean salad, warm or cold, out of all of it.

And the chard and onions would happily combine for this lovely, silky side dish or pizza topping.kohlrabi salad with yogurt and lemon

 

This will be the perfect kohlrabi salad for this hot week or this one, just omit the fennel and maybe add quite a bit of thinly sliced spring onion instead that you’ve soaked in ice water for 20 minutes to reduce the bite.

 

 

 

 

June 16, 2014

Garlic scapes! In anticipation of your bounty in this department I worked up a couple of sauces/spreads that will use them all up in addition to your parsley and make you want to slather the sauce on everything.

garlic scape sauce twiceFor your mizuna or Ruby Streak mustard greens you can make this hearty toasted bread salad.

The turnip category is pretty deep and this miso-braised dish using both the roots and greens would be good.

The big, beautiful bok choy would be a good base for this chopped salad with tahini dressing. Use turnips instead of radishes and spring onions instead of scallions and by all means add some snap peas.

This version didn't have mizuna but had cabbage in it instead.

Grill the beautiful spring onions and eat them as is or top a pizza with them and some braised kale. Or toss the spring onions with a bunch of chopped parsley and some vinegar or lemon juice for a fresh garnish for grilled meat, fish or veggies.

And you could use the bok choy greens, turnip greens, mizuna or kale in the this quick red lentil dal.

 

June 3, 2014

You’ve been getting a lovely mix of dried peppers and beans and fresh, new vegetables that combine easily for quick satisfying meals. And a warm pot of slowly cooked beans infused with a cayenne pepper (I’d remove the seeds first) and some garlic scapes, with a some turnip greens stirred in at the end sounds like the perfect thing to make and eat for lunch all week. Or make this classic Italian salad of white beans (you can substitute others too), canned tuna, arugula, and onion with a vinegary dressing.

And those cayenne peppers pack a punch. I made a quick bok choy  dish with one of the deseeded peppers I broke into a few pieces that I sautéed in a bit of coconut oil with some green garlic and grated ginger. I added the sliced bok choy and just a little broth and cooked that for about 3 minutes. The pepper really infused the dish and I removed the pepper pieces before serving. Here are some more ideas for the cayennes. bok choy cayenne, ginger garlic

Those beautiful Walla Walla Sweets in your share you might just brush with olive oil and sprinkle with salt and grill or turn them into the robust southern German Zwiebelkuchen (Onion Tart).

You have plenty of garlic scapes to make several batches of garlic scape pesto (freeze one batch for the winter) and you can use some of it on this bruschetta with Oregon albacore and chopped egg and pickled onion.

I’ve been adding arugula to quesadillas lately for great effect.

 

May 19, 2014

Welcome to the first installment of the News & Tips post for 47th Ave Farm CSA members. This post will change every other week and include links to particularly relevant recipes and posts within the larger Seasonal Recipe Collection. I’ll be focusing on various vegetables each time–more obscure ones, ones you get a lot of or for many weeks in a row, particular combinations, etc.green garlic

This inaugural week I would like to direct you to:

Pea Shoots with Soy Sauce and some general notes about pea shoots and the occasional tough stems.

Chicken and Pea Shoot or Turnip Green Salad/Stir-Fry in which you can use a lot of green garlic instead of mature garlic, which you can do in any recipe that calls for garlic, in fact. Green garlic particularly likes to be gently stewed in a little olive oil or butter before adding to most anything!

Sauteed Mustard Greens with Green Garlic and Mustard Seeds, a quick dish in which the sweetness of the green garlic pairs nicely with the spice of the greens and the mustard seeds add a lovely crunch.

Jamaican Rice and Beans and Greens that uses a number of items in your share this week. This dish is a meal in one and a total crowd pleaser and eminently adaptable. It makes a lot and keeps well for a few days.

Dry bean cooking tips for your delicious beans that you might as well all cook at once and use either in the rice and bean dish above or in salads, tacos, etc.