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Cooking Your CSA: Week Six

Cooking Your CSA: Week Six

Dana Eardley
7/26/17
Food, Eat Local, Recipes

This past week we entered the sixth week of our workplace CSA with Plainsong Farm. Since June, we have been heading down to the Fulton Street Farmers Market on Wednesday afternoons with our bulb crate in tow. There we greet farmer Mike and grab our veggies before heading back to the office to divvy up our bounty. As a staff we have been sharing recipes and tips and tricks with each other as we try new veggies and attempt to get creative with some mainstays. Below are a couple of simple and quick recipes that we tried this past week. Enjoy!

Spicy Quick Pickled Radishes

Ingredients

  • 1 bunch radishes
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
  • ½ teaspoon whole mustard seeds (optional)
  • Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

Preparation

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Recipe courtesy of Cookie and Kate

 

Mixed Greens Salad with Balsamic Vinaigrette 

Ingredients

  • 5 oz. bag of spring mix or greens
  • 10 grape tomatoes
  • ½ cucumber
  • ¼ cup feta cheese, crumbled or cubed
  • 2 tablespoon toasted pumpkin seeds (optional)
  • 1 tbsp. olive oil
  • ½ tbsp. balsamic vinegar
  • 1 tbsp. lemon juice
  • ¼ tsp. salt (or to taste)
  • ¼ tsp. ground black pepper (or to taste)

Preparation

Make the dressing: Combine the balsamic vinegar, lemon juice, salt and pepper in a small bowl and mix well. Set aside. In a large salad bowl, combine the remaining ingredients. Pour the dressing into the salad and toss to coat.

Recipe courtesy of Ahead of Thyme

 

Green Bean and Cashew Pâté

Ingredients

  • 1-½ tablespoons olive oil
  • 1-½ cups chopped onions
  • ¾ cup toasted cashews
  • 1 cup steamed green beans, cut into 1-inch lengths, or 1 cup thawed frozen cut green beans
  • 1 tablespoon lemon juice
  • Salt and freshly ground pepper to taste

Preparation

Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently until nicely browned. Combine the onions with the remaining ingredients in the container of a food processor.

Process until smoothly pureed, scraping down the sides as needed. Transfer to a serving bowl and serve as suggested. Store leftovers in an airtight container, and bring to room temperature before serving again.

Recipe courtesy of Veg Kitchen

 

Garlic-Herb Pattypan Squash 

Ingredients

  • 5 cups halved small pattypan squash (about 1-¼ pounds)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1 tablespoon minced fresh parsley

Preparation

Preheat oven to 425 degrees. Place squash in a greased 15x10x1-inch. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley. 

Recipe courtesy of Taste of Home

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