Chapter 2: CSA Week 1
After a bit of a hiatus, Green Girl's Gourmet is back with a second chapter of cooking adventures - a year (well, 24 months) of cooking with a CSA. For those of you who may not be familiar with the acronym, CSA stands for Community Supported Agriculture. Think of it like a time share or co-op, only for farm-fresh produce. My husband and I recently joined one at our local farmer's market and are now embarking on culinary tour of organic fruits and vegetables. Each week, the farm selects crops based on seasonality and availability for the community. No, you do not get to request items. The soil, weather, etc. plays a large role in what you get. However, it makes for a fun culinary challenge. Having never participated in a CSA before, I am not entirely sure what to expect (will I get the same thing every week?!), but I look forward to sharing in these adventures with you!
Kale
Spring scallions
Garlic scrapes
Thyme
Red butter lettuce
Strawberries
Not bad for week 1! (Note: they say that the first week or two is usually a little lighter, as many of the crops are just starting to come in)
Crops in hand, then came the challenge of creating recipes around these items that did not incorporate any additional produce. That's the goal for the next 24 weeks. Some of the recipes may incorporate fish, but for the most part all will be veggie-focused along with being gluten- and often totally allergen-free. What I decided upon is listed below along with their recipes.
Ingredients:
1 large leafy head butter lettuce, quartered
Pickled Strawberries (recipe below)
Walnut-Yogurt Dressing (recipe below)
1 T honey, agave or sugar (I used sugar)
1 t salt
1/4 c hot water
1/2 c orange champagne vinegar* (Trader Joe's has a great one)
3 sprigs of fresh thyme
1 pint fresh strawberries
*So, the vinegar I used was a happy accident. Should you not have a TJ's around, feel free to substitute 1/2 c champagne vinegar and 1/4 c orange juice.
1. In a heat-proof vessel (jar, lidded bowl, whatev), combine sweetener of choice, salt and water. Stir until fully dissolved. Stir in vinegar and thyme and allow to come to room temp.
2. Clean strawberries, hull and quarter them. Add to brine, making sure to fully cover the berries, and refrigerate overnight.
3/4 cup walnut halves, toasted
1 cup whole-milk Greek yogurt
3 T liquid from Pickled Strawberries (see above)
3 T olive oil
Salt and Pepper, to taste
1. In a blender, combine all ingredients and puree until smooth. Season to taste.
Ingredients:
4 T unsalted butter, divided
1 sm bunch spring scallions, white and green parts thinly sliced
1 sm bunch garlic scrapes, thinly sliced
1 bunch kale, stems removed and leaves torn
4 c cooked wild rice
3 T gluten-free flour blend (I use Pamela's)
2 c milk (I used almond milk, but you can use whatever you have on hand)
1/2 lb Gruyere cheese, shredded
1/2 c grated parmesan cheese, divided
1/2 t Tabasco sauce
Salt and pepper, to taste
1. Heat oven to 375 degrees Fahrenheit.
2. In a Dutch oven or high-sided skillet, begin by melting 2 T of the butter over medium-high heat. Add scallions and garlic scrapes and cook for 2 minutes, or until fragrant and becoming translucent. Add kale and sauté until wilted and just becoming tender. Stir in wild rice and remove from heat. Season to taste with salt and pepper.
3. Meanwhile, melt remaining 2 T of butter in a small saucepan over medium-high heat. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk and bring to a boil. Stir in Gruyere, 1/4 c parmesan and Tabasco (add more Tabasco if you prefer your dishes a little on the spicier side). Season to taste with salt and pepper.
4. Pour cheese sauce over kale and rice mixture and stir to combine. Spread the top of the gratin evenly and sprinkle with remaining 1/4 c parmesan.
5. Bake for 30 minutes, or until top is golden.
While not super sophisticated, these dishes were delicious and definitely showcased the first week of our CSA produce. A couple notes - the Pickled Strawberries and Walnut-Yogurt Dressing may make a bit more than you need for 4 salads. They should keep in the fridge for a couple days in case you want to enjoy again. The Strawberries would also be delicious on top of toasted bread with whipped ricotta cheese.
Wonder what we'll receive next??
So, what delectable produce did we receive in our first week?
Kale
Spring scallions
Garlic scrapes
Thyme
Red butter lettuce
Strawberries
Not bad for week 1! (Note: they say that the first week or two is usually a little lighter, as many of the crops are just starting to come in)
Crops in hand, then came the challenge of creating recipes around these items that did not incorporate any additional produce. That's the goal for the next 24 weeks. Some of the recipes may incorporate fish, but for the most part all will be veggie-focused along with being gluten- and often totally allergen-free. What I decided upon is listed below along with their recipes.
Butter Lettuce Wedge with Walnut-Yogurt Dressing and Pickled Strawberries
Ingredients:
1 large leafy head butter lettuce, quartered
Pickled Strawberries (recipe below)
Walnut-Yogurt Dressing (recipe below)
Pickled Strawberries
Ingredients:1 T honey, agave or sugar (I used sugar)
1 t salt
1/4 c hot water
1/2 c orange champagne vinegar* (Trader Joe's has a great one)
3 sprigs of fresh thyme
1 pint fresh strawberries
*So, the vinegar I used was a happy accident. Should you not have a TJ's around, feel free to substitute 1/2 c champagne vinegar and 1/4 c orange juice.
1. In a heat-proof vessel (jar, lidded bowl, whatev), combine sweetener of choice, salt and water. Stir until fully dissolved. Stir in vinegar and thyme and allow to come to room temp.
2. Clean strawberries, hull and quarter them. Add to brine, making sure to fully cover the berries, and refrigerate overnight.
Walnut-Yogurt Dressing
Ingredients:3/4 cup walnut halves, toasted
1 cup whole-milk Greek yogurt
3 T liquid from Pickled Strawberries (see above)
3 T olive oil
Salt and Pepper, to taste
1. In a blender, combine all ingredients and puree until smooth. Season to taste.
Kale and Wild Rice Gratin with Spring Scallions and Garlic Scrapes
Ingredients:
4 T unsalted butter, divided
1 sm bunch spring scallions, white and green parts thinly sliced
1 sm bunch garlic scrapes, thinly sliced
1 bunch kale, stems removed and leaves torn
4 c cooked wild rice
3 T gluten-free flour blend (I use Pamela's)
2 c milk (I used almond milk, but you can use whatever you have on hand)
1/2 lb Gruyere cheese, shredded
1/2 c grated parmesan cheese, divided
1/2 t Tabasco sauce
Salt and pepper, to taste
1. Heat oven to 375 degrees Fahrenheit.
2. In a Dutch oven or high-sided skillet, begin by melting 2 T of the butter over medium-high heat. Add scallions and garlic scrapes and cook for 2 minutes, or until fragrant and becoming translucent. Add kale and sauté until wilted and just becoming tender. Stir in wild rice and remove from heat. Season to taste with salt and pepper.
3. Meanwhile, melt remaining 2 T of butter in a small saucepan over medium-high heat. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk and bring to a boil. Stir in Gruyere, 1/4 c parmesan and Tabasco (add more Tabasco if you prefer your dishes a little on the spicier side). Season to taste with salt and pepper.
4. Pour cheese sauce over kale and rice mixture and stir to combine. Spread the top of the gratin evenly and sprinkle with remaining 1/4 c parmesan.
5. Bake for 30 minutes, or until top is golden.
While not super sophisticated, these dishes were delicious and definitely showcased the first week of our CSA produce. A couple notes - the Pickled Strawberries and Walnut-Yogurt Dressing may make a bit more than you need for 4 salads. They should keep in the fridge for a couple days in case you want to enjoy again. The Strawberries would also be delicious on top of toasted bread with whipped ricotta cheese.
Wonder what we'll receive next??
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