Week 2 CSA

Here we are with week number 2 of the CSA! Another basket with a good variety of organically grown vegetables! Here's what we have:

Cabbage- recipes on last week's blog
Turnips- recipes on last week's blog

Beets- here's a link for several recipes http://www.foodnetwork.com/topics/beets/index.html
My daughter loves them sautéed with their greens. She went on and on about how sweet and yummy they were!

Sugar snap peas- http://www.foodnetwork.com/recipes/rachael-ray/sugar-snap-peas-with-parsley-recipe/index.html
As you can see I really like Food Network! We eat them at our house sautéed with butter and garlic and whatever herbs I feel like throwing in.

Yukon gold potatoes- Love these potatoes! Just a really great buttery flavor. The potatoes are not washed. Washing diminishes storage time. Only wash what you plan to use and store the rest in a cool dry place. http://www.food.com/recipe/yukon-gold-potato-gratin-173573
This recipe may be a little fattening, but you have to splurge every once in a while! You just can't beat potatoes au gratin.

Zucchini- Ah, you know summer is just around the corner when zucchini comes in season! What can you not do with zucchini? Zucchini bread, sautee, grill, roast, just about anything!

Also in this week's basket is bunch onions, garlic, eggs and an herb bouquet. In the herb bouquet there is cilantro and parsley. These look very much alike but taste very different! I have cut the cilantro shorter. Rub the leaves and smell before using to make sure you get the right herb.

I hope you enjoy your fresh vegetables and the recipes for this week!

First CSA of the season

Well, today is exciting for me! The first CSA's of the season were given! We had a good basket full of great vegetables. The only question I've had is, "How do I cook these?"  So, in response I am going to put up a few recipes to get you started.

Turnips:
Here is a recipe for glazed turnips - http://www.epicurious.com/recipes/food/views/Glazed-Turnips-104647

My favorite for turnips is the good ole southern way! It's not quite the traditional southern way. You would have to cook them all day. Who has time for that?! Here's my recipe:

olive oil
2 Tbs butter
2 cloves garlic minced
1/2 med onion diced
1/4 cup white wine
6 pieces bacon
2 tsp salt
pinch of pepper
3 large turnips with greens

Start by cutting the greens from the turnips. Chop the greens just a bit. Slice the turnips into bite size pieces.

In a large skillet add butter and a drizzle of olive oil. Sautee the onion, garlic, bacon and sliced turnips until the turnips are tender. Add the white wine, salt and pepper. Stir just a bit and add the greens. Put a lid on the skillet. Turn on low and leave for 10-15 minutes.

Carrots:
Here is a recipe for herbed carrots: You can substitute herbs to suit your own tastes.
http://www.food.com/recipe/herbed-carrots-250754

Swiss Chard:
Chard is multipurpose. You can use it as a decorative addition served as a bed for meats or use it as a side dish.

Chard reminds me a bit of spinach. You can put it in a salad like spinach, sautee like spinach or use in a quiche like spinach. Here is a link to a crustless quiche using chard. http://www.food.com/recipe/crustless-swiss-chard-quiche-311434  You can throw in some of the bunch onions that were in your basket too!

Cabbage:

My favorite for cabbage is roasted. Remove the first outer leaves. Cut the cabbage in half and then cut the halves in half to make four wedges. If these are too big still you can cut them one more time.

Place the cabbage wedge onto a piece of aluminum foil. Place a Tbs of butter, a pinch of garlic, salt and pepper over the top of the wedge and sprinkle with parmesan. Wrap the wedge with the aluminum foil and place in the oven at 350 degrees. Bake for about an hour until the cabbage is very tender.

Hopefully these recipes will give you a good start on preparing your vegetables.

I am adding some pictures to help you identify what is in your herb bouquet as well.


lemon thyme

sage



cilantro

 

rosemary

 



chives

dill