Tuesday, June 21, 2011
Monday, June 13, 2011
Week #1 (June 14-17)
The Green Machine.
CREAMED CHAR(d) … named for my friend charlotte the queen of creaming greens!
You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. Or you can use almond milk or another dairy substitute if you are dairy free.
1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 scallions, ends trimmed, white and some green parts sliced into thin coins
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups milk
Salt and pepper
Wash your chard, but no needs to dry it, just place it in a large pot over high heat. Cook, cover, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Press or squeeze out the excess liquid try putting it in a mesh strainer and pressing the moisture out with a spatula or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
(recipe adapted from smittenkitchen.com)
What’s in the big box? What’s in the little box?
Strawberries! Strawberries!
Hakurai Turnips Hakurai Turnips
Lettuce Lettuce
Rhubarb Rhubarb
Cucumbers Cucumbers
Swiss chard Swiss chard
Spinach
Scallions
Radishes
Hello CSAers! I wanted to kick off with a mighty warm welcome, but that sun just won’t break through. Regardless, we are eager to start the CSA season due to the bounty of beautiful berries field crew is pulling out of the fields. Not to mention, the abundance of beautiful greens! I am so grateful for the season and so ready to harvest from the fields rather than the pantry… I believe we are all in that same fresh boat. Enjoy!
Tips, Tricks & Recipes:
1. Hakurai Turnips- great to eat fresh in salads, similar to radishes
2. RHUBARB & PISTACHIOS OVER THICK YOGURT
4 stalks of rhubarb ¼ teaspoon nutmeg ½ cup light colored honey*
½ teaspoon cardamom pinch of salt 1 teaspoon vanilla extract
1 teaspoon rose water 2 cups Greek style yogurt, or 4 cups regular yogurt
½ cup pistachios, coarsely chopped
Cut the rhubarb into 1-inch pieces and put in a small saucepan with ¼ cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool. Add the rose water. To serve, put ½ cups of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.
(Recipe from Lucid Food by Louisa Shafia)
You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. Or you can use almond milk or another dairy substitute if you are dairy free.
1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 scallions, ends trimmed, white and some green parts sliced into thin coins
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cups milk
Salt and pepper
Wash your chard, but no needs to dry it, just place it in a large pot over high heat. Cook, cover, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Press or squeeze out the excess liquid try putting it in a mesh strainer and pressing the moisture out with a spatula or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
(recipe adapted from smittenkitchen.com)
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