No 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!
Read MoreNatural-Fermented Kohlrabi and Beet Pickles
This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis For the brine: 2 garlic cloves, sliced 1 sprig thyme 1/2 teaspoon dried Greek or regular oregano 1 bay leaf 2 teaspoons coriander seeds 2 teaspoons turmeric (omit if using beets) 1 teaspoon fennel seeds 1/2 teaspoon red pepper flakes 2 tablespoons salt 2 cups water 1/2 cup cider vinegar 1 tablespoon olive oil 1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a...
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from Anni, Lanesville CSA member diced beets, potato, onion, garlic (whatever veggies you have handy) olive oil crushed tomatoes sour cream dill Roast the vegetables with olive oil @ 400 degrees for about half an hour, until tender. Combine with crushed tomatoes, on the stove top, simmer. Serve topped with sour cream and dill. This is the best on the second day!
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