Category Archives: CSADist

Collard Greens

2016 CSA Summer July 9th-Collard Greens

2016 CSA Summer July 9th Collard Greens

  • Sorrel
  • Field Arugula
  • Mixed Field Greens
  • Collard Greens
  • Squash Blossoms
  • Spring Onions
  • Garlic bunch
  • Dill/flowers
  • Poultry Herbs
  • Gold Zucchini
  • New Potatoes
  • Tomatoes

Tomato, freshly dug new potatoes, more edible flowers and a new take on eating collard greens:  Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collard greens this week.  We took grated ginger, ham, onion, sweet peppers & cardamom,  sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastend it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350..then sat for 5 in cooling oven.

With the herbs and new potatoes a simple oven roast would sufice to enjoy the flavors; coat bite sized cuts of potato in olive oil and chopped poultry herbs on a roll sheet or pan with sides; roast at 325 for 30 minutes or until golden on outside and soft when pierced with a fork.  Chopped onion can be included for a sweet accent to the roasting.  A potato salad from boiled potatoes and onion with dill would make a nice side dish on some of these more warmer evenings.

collard greens roll prep

collard greens roll prep

Squash blossom harvest

Squash blossom harvest

Tomato, onion, garlic and squash blossoms this week would make for a yummy combo, whether they end up as toppings for pizza or pasta, as ingredients for omelet or quiche, or used as  enhancement for stuffing the blossoms.  This combo is also a great start for “sopa de flor de calabaza”, roughly translated as soup of the squash flowers; a delicacy considering how prickly the plant is.  Enjoy!

Sorrel

2016 CSA Summer July 2nd

2016 CSA Summer July 2nd

  • Sorrel
  • Field Arugula
  • Mixed Field Greens
  • Squash Blossoms
  • Spring Onions
  • Garlic bunch
  • Poultry Herbs
  • Gold Zucchini
  • New Potatoes
  • Tomatoes

2016 CSA Summer July 2nd: Sorrel

Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce.  A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. The onions included in your share this week go well as a pan roasted start for soup and you can utilize your garlic by making pesto. Try combining sorrel sauce with a garnish of sliced tomatoes for a nice twist. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!

Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!

 

Squash Blossoms and baby Zuchinni

2016 CSA Spring June 25th

2016 CSA Spring June 25th

  • Chard
  • Field Arugula
  • Mixed Field Greens
  • Squash Blossoms
  • Spring Onions
  • Elephant Garlic
  • Chives
  • Dill
  • Flat Parsley
  • Cilantro
  • Gold Zucchini
  • New Potatoes
  • Tomatoes

Frittata and photo courtesy of Patti Rowe

Frittata and photo courtesy of Patti Rowe

Squash Blossoms

Squash Blossoms: This post found at thekitchn.com/five-ways-to-eat-squash-blosso-87564 by Emily Ho“Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.   Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchn

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms, zucchini, and corn?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless” Emily Ho is a food writer for The Kitchn based out of Los Angeles, and has many food and cooking posts to explore. Many thanks to her for these recipe ideas! To your health and your pleasure!