CSA pick up - June 19

 

CSA pick up - June 12

If you are new to CSAs, it is likely that tat soi and lemon balm are a bit unfamiliar. So, here is a bit of info on them as well as swiss chard, another CSA staple.

tat soi: a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups or stir frys at the end of the cooking period.

lemon balm: a perennial herb from the mint family. This leafy green herb has lemon-scented, mint-like leaves that are often used dried to brew an aromatic tea. Its slightly tart flavor is used to flavor salads as well as meats and poultry.

swiss chard: a beet family vegetable with crinkly green leaves and celery like stalks. Stalks can very from a light silvery to deep red color.

braise, saute, steam. Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish.

Happy eating,
Kara

Salad Dressings

Here are my go to salad dressing recipes. I always have a batch sitting in the refrigerator during CSA time so my salad greens do not go to waste.

For those who follow me, you already know that this is my all time favorite dressing.

Honey Mustard Vinaigrette
3/4 c olive oil 
1/2 c apple cider vinegar
2 TBS honey
1 TBS whole grain mustard
1 garlic clove, minced
1 sprig of rosemary, minced
sea salt and pepper
Whisk to combine.

 

This one is currently in my refrigerator:

1/3 cup balsamic vinegar
1/3 cup olive oil
1/3 cup water
salt and pepper to taste
(I have been adding Rustic Tuscan Seasoning (from Costco) lately instead of s&p)
Whisk to combine.

Asian Dressing

(can be used as a marinade as well)

Whisk together:

½ cup canola oil

¼ cup rice vinegar

1 TBS soy sauce

1 TBS sugar or honey

A few drops sesame oil

Pepper to taste

Sesame seeds

  
Happy eating,
Kara

 

Grilled Kale

This is how I often serve our kale. Take off the ribs and tear the leaves into smaller pieces. Then, place the kale in the middle of a large piece of foil, drizzle on olive oil and add salt and pepper.
Seal the packet by rolling the edges of the foil. Place it on a hot grill for a few minutes on each side.

The kale will wilt and even char a bit. This past week I used it as a base for our grilled salmon.

Very quick and easy way to eat up all those greens. You can substitute any dark leafy green. Try your chard, arugula, or tat soi this week.
Happy eating,
Kara

Japanese Vegetable Pancakes (from smitten kitchen)

Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

http://smittenkitchen.com/blog/2013/05/japanese-cabbage-and-vegetable-pancakes/


This is a recipe from smitten kitchen that was tried and enjoyed by Rebecca H and passed onto me.
Happy eating,
Kara

Beet and Apple Salad

Julienne 3 beets and 1 large Granny Smith apple with a mandolin, then mix in about 1/4 cup pineapple juice and a sprinkle of salt. Chilled for about and hour and serve.

This recipe was tried and shared on the Wildwood facebook page by Shannon H.

Happy eating, 
Kara

Beet and Goat Cheese Salad

 

Here is our share for this week.

I love beets. My favorite ways to eat them are either roasted or pickled. Since it is chilly this evening, I am sharing a roasted beet salad. Beets pair very well with spicy greens, walnuts, and creamy cheeses like goat cheese.

Beet and Goat Cheese Salad
Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh greens (use your mesclun mix this week!)
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
3 ounces soft fresh goat cheese, coarsely crumbled (if don't eat cheese, I would substitute diced avocado)

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the greens, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese, and serve.

(this is a recipe that originated from Giada De Laurentis, food network)

Happy eating,
Kara

Farm Wedding - June 1

Every wedding at the farm is special but last Saturday, we hosted one that was truly unique. Farmer Justin's brother got married so the entire Heyboer family was in the wedding.


Kelly took care of many of the details for the wedding including creating many stunning floral arrangements like this bouquet that Brooke is holding.

Their day was wonderful and the weather even cooperated enough to wait until after the ceremony to unleash the rain showers.

Congratulations Nate and Denise!