CSA Recipe Sharing

A place for us to all share recipes as we learn to eat from our weekly CSA share

Thursday, December 17, 2009

Kale and Potato Au Gratin

1 lg bunch kale, washed,ribbed and torn
1 small onion sliced
2 cloves garlic sliced or pressed
2 T. olive oil
1 T. butter
s & p

3 lg potatoes peeled, sliced 1/4" thick
2 T. butter sliced into pats
2 T. butter
2 T. flour
3/4 c. milk
1/2 c cheddar grated

Grease a 2 qt casserole . Set oven to 350.

Saute the onion, garlic in the olive oil and butter and then add kale and saute until wilted. Season. Set aside.

In the same fry pan melt the 2 T butter and whisk in 2T flour. Add the milk and cook over med heat until thickened ( I added more milk as the sauce was very thick). Add grated cheese and stir until melted. S&p.

Layer the potatoes and kale mixture in the casserole adding the pats of butter to the kale layer. Pour the sauce over the top and bake for 45 mins.

Betty’s Turnip Puff & Edna’s Turnip or Potato Soufflé

Betty’s Turnip Puff

Serves 6-8

Mix together;

3 cups mashed turnip

3 T butter or margarine

2 eggs

In a separate bowl mix;

3 T flour

1 T brown sugar

1 tsp baking powder

½ tsp salt

1/8 tsp pepper

touch of nutmeg

Mix and add to turnip mixture.

Whip mixture and pour into 1 quart casserole


Melt 2 T butter or margarine

Add to ½ cup cracker crumbs

Sprinkle on top of turnip mixture

Bake 350 F for 35-40 min.

Edna’s Turnip or Potato Soufflé

Cream together;

2 T butter or margarine

2 cups mashed turnip or potato

2 well beaten eggs

¾ cups milk or cream

salt to taste

Pour into deep dish and bake 400F until golden brown

Remove from oven carefully as it will fall easily

**Note this was a wonderful depression food for small

farms to feed large families. I have dressed up the Potato

Soufflé with cheese, onions, garlic etc. I have not

experimented with the turnip one.

Monday, December 14, 2009

Purple, Green, and Black Pasta - from 'The Gardener's Table'

Here is a recipe we made the other night with some veg from the box.

Changes we made to original are noted.

serves 4

3 tablespoons olive oil
3 skinless, boneless chicken breast halves, cut Into 1/2 - inch cubes
1 cup shredded red cabbage*
9 leaves spinach or green chard, stemmed and chopped (3 cups)
1/2 cup minced fresh flat-leaf parsley
12 kalamata olives, pitted and chopped * I doubled amount, but we all love olives.
1 1/2 tablespoons balsamic vinegar
8 ounces angel-hair pasta
1/4 cup toasted bread crumbs
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
*garlic, oregano & sage - my additions (fresh herbs if possible)

In a large skillet over medium heat, heat 2 tablespoons of the olive oil and sauté the chicken until it is golden brown on the outside and opaque throughout.
* I added oregano to cooking chicken

Remove from the skillet with a slotted spoon and keep warm.

Add the remaining 1 tablespoon olive oil to the skillet and sauté the cabbage for 1 minute.
* I added about 1 cup of leftover spaghetti squash - already baked, instead of cabbage.

Add the spinach, parsley, and olives and sauté for 2 to 3 minutes.
* I used the red chard from Taproot farms, this provides green & purple colours. Olives - black
* I added 3 cloves of chopped garlic & fresh sage

Add the balsamic vinegar and stir. Turn off the heat.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving 3/4 cup pasta water.

Return the skillet with the sauce to medium heat and add the chicken and pasta along with the reserved water.

Cook for 3 to 4 minutes (stirring to combine), or until the water evaporates. Add salt and pepper to taste.

Place in a serving bowl. Top with the bread crumbs and cheese and toss. Serve immediately.

Buon Appetito

Wednesday, December 9, 2009

Root Veggie Slaw

I'm still learning how to use some of these root crops. Last night I threw together a slaw-type salad that turned out pretty tasty. It had the look of pink confetti and had lots of satisfying crunch. This made about three servings, but you can easily adjust the quantity to suit your needs.

1 large carrot, peeled
1 white turnip, peeled
1 medium beet, peeled
1 wedge of cabbage
1 Tbsp. mayonnaise (lowfat)
2 Tbsp. plain yogurt (nonfat)
2 Tbsp. cider vinegar
1/2 tsp. celery seed
dash of salt and possibly a drizzle of honey or other sweetener

Grate all the veggies (I used a food processor). Whisk the dressing ingredients in a big bowl. Dump in the veggies and toss.

Variations I thought of but haven't tried yet: some grated apple, raisins, chopped nuts. You might even try a more savory version with red onion, olives, capers, and a red wine vinaigrette.

Thursday, December 3, 2009