Green Pea Soup with Dill Yogurt Cream
Adapted by Marina Weisz (CSA staff member at our Boston Medical Center pick-up) from Weight Watchers Marina says: “I just made a delicious pea soup last night. I opened my share and saw a lot of peas and felt overwhelmed, so, what else was there to do aside from make soup?! “I used a Weight Watchers recipe as a base because I had almost every vegetable it called for from my share, except for potatoes. I used veggie broth instead of chicken broth. I substituted a bunch of turnips and a medium sized zucchini in for the potato and it turned out REALLY well.” Ingredients: 4...
Read MoreHakurei Turnip and Garlic Scape Tacos
Adapted by Farmer Dave’s from Trusted Earth Farm and Forage Ingredients: 1 small bunch hakurei turnips 2 garlic scapes – diced 2 tablespoons butter 1/4 tsp cumin salt and pepper to taste 2 eggs 6 small tortillas of your choice 3 oz queso fresco chopped cilantro to taste, if desired Salt & pepper Directions: Remove the turnips from their greens. Dice the turnips and mince the greens. Dice the garlic scapes. In another bowl crack your two eggs and whisk like scrambled eggs. Heat 1 1/2 tablespoons of butter over medium heat in a large pan. Once the butter has melted,...
Read MoreNo Room In the Fridge Curried Greens Soup
If you have not met Bethany at the East Somerville CSA pick-up, chances are that you’ve spoken with her over the phone or over e-mail. Bethany is the CSA Manager at Farmer Dave’s and in addition to talking with CSA members about all things CSA, she is responsible for coordinating the pick-ups and staff, creating the weekly harvest lists and newsletters, and managing the logistics of the CSA. Last Friday night, she took home her CSA share and realized that she had no room in her refrigerator for all the greens. Soup to the rescue! Ingredients: 1 large onion, diced 1 bunch garlic...
Read MoreKimchi
Recipe courtesy of Heidi, CSA Packing Manager Adapted from the Urban Country Fair’s Skillshare Workshop in Union Square (Somerville) Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips. For every 2 pounds of vegetables, you will need: - 4c. water - 1/2c. coarse salt - 3 chopped scallions (or onion or leek) - 2 cloves minced garlic - 1 1/2 T minced hot pepper - 2 t sugar - 1 1/2 t minced fresh ginger In a large bowl, dissolve salt in water. Add vegetables and weigh down with...
Read MoreRoasted Radishes, Hakurei Turnips and Scallions
Recipe courtesy of Bethany, CSA Manager As many radishes as you have, quartered As many hakurei turnips as you have, quartered As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces. Toasted sesame oil Tamari or other soy sauce Preheat oven to 400 degrees. In baking pan large enough to fit all your vegetables, toss the vegetables with enough sesame oil and tamari to lightly coat everything. Spread out vegetables evenly on a baking pan. Roast for about 30 minutes, or until tender, stirring once or twice in between. Delicious!
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