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 MoreRavioli with Pea Tendrils and Garlic Scapes
Adapted by Farmer Dave’s from A Good Appetite. 1 package fresh cheese ravioli (2 servings) 1 T olive oil 1 T butter 3 – 4 c pea tendril, chopped 2-3 garlic scapes, chopped 1/4 t crushed red pepper flakes (more if you like heat) fresh grated Parmesan Cook pasta according to directions. Heat the oil & butter in a sauté pan over med-heat. When the pasta has about 1 and 1/2 minutes left to cook add the garlic scapes & red pepper flakes to the oil. Sauté until the garlic scapes are tender. When the pasta is cooked, drain it & return it to the pot. Add the pea...
Read MorePea Tendrils with Coconut
Adapted by Farmer Dave’s, from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid Notes: this recipe contains no oil for frying, simply relying on the water that clings to the washed greens. 1 or more bunches pea tendrils 1/4 – 1/2 cup fresh or frozen grated coconut 1 green cayenne chile, finely chopped 1/3 cup shallots, finely chopped 1/4 – 1/2 teaspoon salt 1/4 teaspoon turmeric Wash the pea tendrils and drain. Add all ingredients to a medium-heavy pot and mix well. Place over high heat and cook, stirring...
Read MoreSalmon with Peas, Pea Tendrils and Dill Cucumber Sauce
Ingredients 2 tablespoons olive oil, divided 1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1 teaspoon coarse kosher salt Preparation Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes. Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and...
Read MorePeas and Pea tendrils with Lemon Dressing
Ingredients 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 teaspoon sugar 2 cups shelled fresh peas or one 10-ounce package frozen petite peas, unthawed 8 ounces pea tendrils, cut into 4-inch lengths Preparation Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside. Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and...
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