April 24, 2017
I never tire of combining beans and greens and hot pepper so this week cook your beans and collard greens with a bit of cayenne.
You could make this (ground) Lamb/Beef stir fry with the last of the Purple Sprouting Broccoli.
This quick Curried Leeks & Cabbage could easily be made with Collard or Cabbage Raab.
It’s still rainy and cold so make this simple and delicious cauliflower soup.
April 11, 2017
Make this slow-roasted purple sprouting broccoli with lemon and Parmesan and by all means add some leeks to the mix. It will be delicious.
This one-dish meal of cauliflower, rice, coconut milk and spices should hit the spot on these still-cool evenings.
Cook your raab with beans and possibly bacon for a simple, satisfying dish.
You could braise your kale with miso. . .
March 28, 2017
This is a bit out of character but if you like French fries or have family or friends who do, you will be loved beyond measure if you make these easy, easy fries exactly as directed (from one of my favorite blogs Smitten Kitchen). The recipe is simply genius and I actually measured and 2 lbs of potatoes soaked up 3 tablespoons of oil. It does not seem possible but it is. And you can reuse the oil. Serve with lots of veggies on the side!
If you french fries aren’t your thing you could make a classic Spanish Tortilla–basically a potato frittata.
This simple dish of Purple Sprouting Broccoli with Leeks, Garlic and Chili Flakes is so very good.
Your Kale Raab would be delicious with harissa and feta.
While it’s still cool and gloomy make this sunny soup of Winter Squash, Barley and Sage.
March 14, 2017
This winter squash soup with coconut milk and curry paste would be delicious with this week’s squash and this week’s gloomy weather.
Orecchiette with kale raab would make a meal of those springy green shoots.
These “stovetop” Scalloped Potatoes and Leeks might be nice. . .
Oh I love this simple dish of Collard Greens, (canned) Tomatoes and Bread Crumbs.
February 28, 2017
Your savoy cabbage will be delicious in this simple but oh-so-good Italian-style dish of stewed cabbage, rice and (canned or roasted and frozen) tomatoes.
It’s a good week to make this Wintry “Everything” Salad with your escarole, maybe some roasted squash or potatoes . .. some cooked, dry beans, if you still have some. . .
You could make these collard green fritters using both your collards and spinach this week, if you’d like
February 14, 2017
This “Kimchi” Salad might be fun to make with some of your savoy cabbage and carrots this week.
It’s definitely a good week for Stewed Cabbage, Leeks & Beans!
Your Marina di Chioggia squash would be delicious in this savory stew with peanuts and red lentils.
The Marina di Chioggia squash is pretty hard to peel raw so you might cut it in half and bake it for 30 minutes or so until softened a bit and then cool it and peel it and then use it as needed, possibly in this soup with your King of the Early Beans, barley and sage.
January 31, 2017
Quick Brussels Sprouts with Miso and Sesame might fight the bill this week.
This salad/slaw with grated raw celeriac and shredded cabbage with an orange vinaigrette is perfect for this week’s share.
These Leek, Potato and Herb Pancakes are a little bit of a project but so very delicious.
It’s going to get cold again and this Red Curry with Rutabaga and Winter Squash will be the perfect antidote.
January 2, 2017
This Escarole, Leek & Potato Soup will be perfect this week.
Make this Wintry Nicoise Salad, using kohlrabi instead of radishes for a gorgeous supper salad.
You might use your collards and some of your butternut squash for this easy dish.
Leeks simply sauteed in butter are divine. Top them with a poached or fried egg and a piece of good bread for a quick meal.
December 12, 2016
Use your escarole for this hearty Savory Braised Escarole & White Bean dish.
Brussels Sprouts, shaved thinly, with sharp cheddar, apples and walnuts may be my current favorite salad combination.
Try this version of roasted Kale and Delicata Squash Salad this week.
You could use your parsley for this quick stove-top mac and cheese.
Oat, Carrot & Nutmeg Muffins will make your kitchen smell very good and they make the perfect winter snack or breakfast.
December 2, 2016
You could make these beautiful Stuffed Squash with Red Chile Beans with your Acorn squash this week–a gorgeous meal-in-one.
This is very quick and simple saute of Brussels Sprouts and Potatoes with Mustard Seeds & Cumin Seeds is delicious.
This simple Kohlrabi Salad might be a nice fresh accompaniment to the sweeter, softer, cooked dishes of the season.
I managed to eat a whole celery root in two sitting with this preparation, Broiled Celery Root w/ Remoulade, recently!
And this Leek & Celery Root Gratin might be worth a try this week too.
November 15, 2016
These Mustard-braised Brussels Sprouts are one of my favorite Thanksgiving side dishes.
This Celery and Walnut Risotto is just fantastic and uses some of the parsley in this week’s share as well.
These two versions of Celery and Parsley Salsa Verde might be a nice bright addition to the Thanksgiving table, to cut all the richness. Or make them anytime!
Onions, shallots, carrots, delicata squash and potatoes would be lovely, in any combination, in this Miso and Cider Vinegar-Roasted Vegetables.
October 25, 2016
Make Cauliflower Steaks (with Dijonnaise) with your gorgeous cauliflower this week.
This quick Skirt Steak with Chimichurri (Parsley sauce) would be good with the cauliflower steaks.
Use your purple potatoes and anaheims to make this crispy tacos.
Make this Chickpea and Winter Squash Curry to keep cozy in this blustery weather.
September 26, 2016
You could make this gorgeous and delicious dish using poblanos instead of sweet peppers, as well as some of your eggplant and tomatoes this week and sub basil for cilantro and some arugula would be fine too.
I’m guessing this might be the last of the corn so you could out with a bang with this corn pesto, bacon, and basil pasta dish.
So simple and so good: Eggs With Roasted Poblanos.
Or Corn and Roasted Poblano Salsa. . .
This Broccoli Korma with Toasted Almonds would be wonderful as the weather cools a bit later this week.
This Spicy Roasted Cauliflower with Mint will put your hot peppers to good use.
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.
The Calabrian-style Spicy Eggplant will also be perfect this week.
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.
And with those cukes and Stupice tomatoes and basil you could make this simple, composed salad.
August 15, 2016
Make this Corn Chowder Salad with your corn, fingerling potatoes, parsley and add some of your Czech Black peppers.
Make this hearty salad with frikeh (parched green wheat) or barley or rice and employ your cucumbers, peppers, radishes and some of your parsley.
Toss your fresh shelling beans with pasta in this sauce with tomatoes and bacon.
Or make this cook-with-what-you-have salad, using your shelling beans instead of dry beans, summer crisp lettuce and radishes.
July 19, 2016
Kohlrabi Parmesan Fritters would be perfect this week, using some of your garlic and cayenne pepper as well.
You can make this fresh rice noodle salad with your joi choi.
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.
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.
June 28, 2016
Use some of your Napa cabbage and spring onions for this broiled/grilled cabbage with miso sauce.
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.
You could use your spring onions for this dish of collard greens, onions and ginger.
This quick, delicious dish of skirt steak with root vegetables would be great with the turnips and kohlrabi (not a root, I realize) this week.
This kohlrabi salad is bright and creamy and crunchy.
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.
Make spring onion pancakes with some of your onions this week.
Combine a handful of strawberries with arugula, some fresh feta or goat’s cheese for a beautiful, late spring salad.
May 31, 2016
Your spring raab would make a lovely dinner in this rice bowl.
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”.
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.
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.
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.
And another salad, what I call Cook-with-What-You-Have Salad of Beans and Greens–adaptable as can be.
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.
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.
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.
You might make this springy soup and use chard, leeks and green garlic and parsley (instead of the spinach, onions and sorrel).
An oldie but a goodie, Bruschetta with Stewed Leeks, Goat Cheese & Chopped Egg. . . and so springy!
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.
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.
Use some of your leeks and parsley to make this delicious leek, herb and potato pancakes.
You could also use your collard greens for this quick, fun dish and take advantage of the tail end of the orange seasons.
March 15, 2016
Enliven your leeks and potatoes, mashed, with fried capers and you could toss in some cayenne as well.
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.
This dish would be delicious with your broccoli greens and cayenne.
Your rutabaga and winter squash would be nice roasted with this miso dressing.
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.
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!
You could make a small batch of this Indian-spiced dish with your rutabaga.
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.
February 16, 2016
You could make this beet salad with roasted leeks instead of onions this week–delicious either way.
These Leek & Potato Pancakes are superb and take a lot of leeks!
And if you want another idea for savory patties make these but use the purple top turnips instead of kohlrabi.
If you have any canned or frozen tomato sauce on hand make these delicious collard greens.
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.
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.
The 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.
January 19, 2016
This gorgeous, Wintry Nicoise Salad will be delicious with your beets, escarole and watermelon radish.
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.
Crunchy, sweet and stunning: Watermelon Radish and Apple Salad.
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.
Leeks, 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.
Beet pesto takes advantage of your beets and garlic and is a nice fresh antidote to the rich holiday dishes.
Make this “chili” with white beans, rutabagas and turnips this week.
December 15, 2015
These mustard-braised Brussels Sprouts are just really, really good.
Watermelon radishes are so beautiful and crunchy it’s hard to go wrong. Make this robust chopped salad.
This Savory Parsnip and Celery “Cake” would be a great use of said vegetables this week.
Or mix potatoes and celery root in this excellent version of Scalloped Potatoes.
December 1, 2015
The potatoes and black radish in this share will make a lovely soup.
These beet and chickpea fritters are hearty and beautiful and topped with a minty, garlicky yogurt cream, quite elegant.
Roast your turnips with some carrots and maybe some potatoes for this savory mustard-roasted vegetable medley.
November 17, 2015
Cauliflower Puree is so light and delicious. I add one potato for richness!
This Brussels Sprout and Rutabaga Hash is simple and satisfying.
Celeriac and leeks combine with a bit of cream for an elegant and delicious gratin.
This raw Brussels sprout, apple and sharp cheddar salad would be a lovely Thanksgiving salad.
Make 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.
Roast your acorn squash and toss it with a cilantro garlic dressing.
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).
Roast your beets and toss them lentils and toasted filberts!
October 20, 2015
Take advantage of what may be the last of the sweet peppers and make these luscious ricotta-filled, roasted peppers.
Make this creamy potato salad with dill and mustard dressing.
And with the last of the eggplants and tomatoes, make these simple, roasted stacks.
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.
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.
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.
You could make one last round of Ratatouille with your share this week.
This cucumber salad with smashed garlic and ginger and is bright and delicious.
September 22, 2015
If you haven’t made Eggplant Parmesan yet this year this may be your last chance.
My new favorite cucumber salad includes toasted peanuts and sweet red peppers.
Make this fabulous Green “Harissa” with your Anaheim Peppers and use it with/on everything!
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.
Or make these delicious sandwiches with one of your eggplants and some tomato.
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.
August 25, 2015
This Carrot, Harissa and Feta Salad might be good this week and feel free to substitute basil for the parsley, listed.
Make this beautiful salad of roasted and fresh vegetables and substitute eggplant for the summer squash.
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.
Finally, this Chard, Chickpea and Tomato stew is light but satisfying and perfect for late summer.
August 11, 2015
Use your corn and cucumber in this gorgeous salad.
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.
This Chard and Chickpea Stew with Tomato and Cumin is a nice light summer soup for this week.
July 28, 2015
Another hot week calls for salads and minimal stove time. This cucumber salad with mashed garlic and ginger fits the bill.
This green bean salad is my favorite new creation in quite some time. Make it and don’t skip the almonds or something crunchy.
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.This 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!
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!
This kohlrabi and fennel salad with golden raisins and lots of lemon juice will be great for this week’s share.
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).
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.
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!
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.
You might make this salad with your fava beans and omit the peas if you don’t have any.
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.
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.
I 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!
You could make this delicious one-dish meal with fava beans and turnips instead of potatoes.
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.
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.
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.
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.
I 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.
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.
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.
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.
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.
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.
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.
Make this very simple and very lovely 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!
Sometimes the very simplest dishes as the very best, as is the case with this dish of leeks cooked with butter.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
You might make the Braised Shallots with your bounty this week.
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.
And this “caponata” made with winter squash instead of eggplant is delicious and it uses red onion and plenty of garlic.
A good dish for your rutabagas and parsnips is this warming white chili.
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.
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.
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.
You could use some of your garlic in this vibrant dish of roasted Brussels sprouts and a Thai-style dressing.
December 16, 2014
Combine 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!
Finally, 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.
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.
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.
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.
And you could make this dish of Collard Greens, Winter Squash and 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).
Make 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.
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.
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.
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.
This Green Rice with roasted Anaheims also uses a whole bunch of parsley and is a perfect cool-weather one-pot meal.
The delicata squash, fennel and some kale would be wonderful in this quick one-pot pasta and veg dish.
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.
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.
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.
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.
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.
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.
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.
September 15, 2014
Make 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.
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.
September 2, 2014
The eggplant bounty calls for both Eggplant Parmesan and this hearty, quick pasta with an eggplant, tomato, caper and basil sauce.
The Hakurei turnips and their greens are savory and delicious in this quick mis0-glazed preparation.
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!
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.
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.
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.
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.
July 15, 2014
If only takes 15 minutes to make this decadent-tasting summer squash “butter.”
It’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.
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.
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.
If 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.
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.
For your mizuna or Ruby Streak mustard greens you can make this hearty toasted bread salad.
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.
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.
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.
This inaugural week I would like to direct you to:
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.