Archive for the 'Recipes' Category

Watermelon Smoothie

Monday, July 9th, 2018

Sara Jones, Tucson CSA

Peel and cut your melon into squares, lay out on a baking sheet and freeze. Once frozen you can pack the melon cubes into a freezer bag to have on hand for quick desserts, icy cocktails or rehydration boosters.

You can use either coconut milk or yogurt for this recipe. Add honey or maple syrup if the watermelon is not quite sweet enough. Add a pinch of cardamom if you have some for an extra special flavor.

3 cups frozen watermelon cubes

1 cup coconut milk or 3/4 yogurt plus ¼ cup milk

1-2 tablespoons honey or syrup

1/8 teaspoon ground cardamom (optional)

Place all ingredients into a blender or food processor. Pulse and stir until watermelon begins to break up then process until smooth. Serve immediately, garnishing each serving with a pinch of cardamom if desired.

Home Fries and Braised Greens

Monday, June 11th, 2018

Philippe, Tucson CSA

1 basket small red potatoes, quartered

2 tablespoons olive oil

1 bag greens, chopped

1 basket fresh tomatoes, quartered

¼ cup Mayonnaise

2 tablespoons orange juice, or 1 tablespoon vinegar plus 1 tablespoon water

Salt, pepper.

Sauté potatoes in olive oil on medium hot. Cover. Toss regularly. When potatoes are done, about 15 minutes, add chopped greens. Sauté until greens are wilted. Add seasoning and tomatoes.

Whisk mayo with orange juice or vinegar water combo. Add to potato dish and toss until well mixed.

Celeri Salt

Monday, April 16th, 2018

By Lorraine Glazar, Tucson CSA

Some time ago, we had celeri seedlings as a share item. I recently harvested my celeri plant, and made homemade celeri salt. It’s delicious. Hope the attached helps you if you, too, have a bag of celeri leaves in your fridge.

Leaves from one bunch of Crooked Sky celery

Kosher salt to taste

A jar to store it in

Heat an oven to 375 degrees. Place the celery leaves on a large baking sheet lined with a Silpat or parchment paper. Bake in the oven until crisp and dry, but not burnt. Remove from oven and let cool for five minutes.

Crunch the celery leaves in your hands, saving any that are not crisp for stock in the freezer. Assess the volume of crushed leaves, and match with a 2/3 volume of kosher salt (or to your taste).

Great on popcorn, roasted vegetables, on top of or beneath the skin of roast chicken, rubbed on the outside of sweet or regular potatoes you wish to bake. Once you have it in abundance, you will find many uses for it.

 

Stir Fried Shungiku with Mushrooms and Bacon

Monday, April 2nd, 2018

Philippe, Tucson CSA

If you don’t have shungiku, you can use fresh spinach instead.

 1 bunch shungiku, roughly chopped

16 oz fresh button mushrooms, quartered

1 lb bacon slices

Juice of 1 lemon

Freshly ground pepper

1/2 tablesppon soy sauce

Slice bacon strips in short segments and sauté on medium hot until they start to get crisp.

Add the mushrooms and sauté until cooked, about 10 minutes. Add lemon juice and black pepper.

Add the shungiku greens and toss until wilted. Add soy sauce.

Serve immediately.

Herbed Rice (with Dill or Cilantro)

Tuesday, January 30th, 2018

Philippe, Tucson CSA

This simple recipe is a great way to use a lot of dill or cilantro at once. It gives the rice a wonderful flavor and aroma. Serve instead of plain rice.

1 cup basmati rice

1.5 cups broth (vegetable or chicken)

1/2 bunch CSA dill or cilantro, finely chopped

1/2 teaspoon ground black pepper

Bring broth to a boil and add the rice and the black pepper.

Bring back to a boil then reduce heat to a simmer.

Cover and simmer for 10 minutes.

Turn off heat.

Fold in the chopped dill or cilantro.

Cover and let rest another 10 minutes.

 

 

Cream of Celery and Lettuce Soup

Monday, January 22nd, 2018

Sara Jones, Tucson CSA

This is a great way to use up a good quantity of celery and the outer leaves and thick ribs of your romaine lettuce.

1 sweet onion, diced

1 tablespoon olive oil

1 large potato, diced

2-3 cups roughly chopped celery

1 teaspoon dry thyme

1 bay leaf

½ teaspoon ground coriander

Pinch of ground nutmeg

4 cups romaine lettuce leaves and ribs, roughly chopped

1 quart chicken or veggie broth

¼-1/2 cup heavy cream or sour cream

Salt and pepper to taste

Celery leaves to garnish

 

Heat oil in a large soup pot over medium high heat, add onion and saute until translucent and beginning to brown slightly. Add potatoes, celery and herbs and spices. Stir and cook an additional minute or two before adding broth. Bring to a low simmer and cook about 20 minutes. Add lettuce and continue cooking until lettuce is wilted down, another 5 minutes. Remove from heat and stir in cream or sour cream and season to taste with salt and pepper.

Brine Pickled Celery

Monday, May 29th, 2017

www.picklemetoo.com/2012/03/23/brine-pickled-celery/

  • 1 small bunch of celery
  • 2 garlic cloves, smashed
  • 1/4 onion, sliced
  • 1 bunch of fresh dill
  • 2% brine solution (19 gms salt per 1 quart water)

Trim celery and cut into pieces to fit your jar.  Stuff celery in a quart sized mason jar (you might need 2 jars depending on how much celery you have).  Insert garlic, onion slices and dill in between the celery stalks.  Cover with salt brine to about 1″ from the top of the jar.  Close your fermentation vessel and don’t forget to fill the airlock and let set at room temperature for 5-7 days or until bubble activity dies down.  Move to cold storage.

Orange Pickled Fennel Stalks

Monday, May 29th, 2017
Orange Pickled Fennel Stalks
From http://2footalligator.blogspot.com
Adapted from recipe by Joy of Pickling by Linda Ziedrich

* Stalks from two fennel bulbs, sliced
* 1 1/2 tsp. kosher salt
* zest of 1/2 orange, peeled from the orange in thin strips
* 1/2 cup white wine vinegar
* 1/2 cup orange juice
* 1 Tbsp. sugar
* 4 black peppercorns, cracked

Combine sliced fennel with salt and let stand for one to two hours.

Drain fennel slices and combine them with the orange zest.
Pack fennel stalks and zest into a jar. Heat vinegar, orange juice, sugar and peppercorns to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the fennel and screw on lid.
Let cool to room temperature and then place in the refrigerator. It will be ready in a few days.
I think this would be good on salmon, too. YUM!

Bok Choy with Garlic and Ginger

Monday, February 6th, 2017
Adapted from steamykitchen.com
1 1/2 pounds bok choy, baby bok choy, pak choi or joi choi.
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

 

Sunchokes (Jerusalem Artichokes) with Bread Crumbs

Tuesday, January 31st, 2017

Sara Jones, Tucson CSA

Nutty bread crumbs are excellent atop these sweet, earthy rootvegetables.

1 share sunchokes, scrubbed and cut into bite size pieces

½ tablespoon olive oil

1 large handful garlicky bread crumbs

Finely chopped fresh herbs, to garnish

Sauté veggies over medium high heat until beginning to brown and are fork tender, but not mushy. Put on a plate and garnish with bread crumbs and herbs. Serve hot.


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