Skip to content

Posts from the ‘Orange’ Category

Jul 7

me and my corn circa 1980
6 Comments

CSA Week 4 Recipe: Summer Corn and Kohlrabi Salad

Nothing marks the arrival of summer quite like terrific corn. Just sitting on the porch shucking ears brings back countless happy memories for myself and my family. This recipe is a go-to, versatile side dish that is equally comfortable on an elegant buffet or transformed into a picnic lunch with the addition of black beans or leftover grilled chicken. It’s also a wonderful way to use any of the vegetables in your local CSA basket – in this version I’ve incorporated half of the recent harvest.

CSA Week 4: kohlrabi, turnips, garlic scapes, carrots, bunching onions, garlic, parsley, summer squash

 

SUMMER CORN AND KOHLRABI SALAD

8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob

1 medium kohlrabi, trimmed and cut into a 1/4-inch dice

2  small turnips, trimmed and cut into a 1/4-inch dice

1/3 cup mixture of finely chopped garlic scapes, scallions or bunching onions, any combination of the three works

handful flat parsley, chopped

1/2 cup orange juice

1/2 teaspoon cumin

salt and pepper to taste

dash of red pepper flakes (optional)

Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.

Serves 6-8

Dec 13

Mussels

Steamed Mussels with Fennel, Garlic and Orange

My mother has always told me one should really only eat mussels during months whose names end in “…er,” so here’s to enjoying these delicious (and inexpensive) bivalves as many times as we can!

Steamed Mussels with Fennel, Garlic and Orange

1 medium navel orange

3 tablespoons vegetable oil* (canola, grapeseed)

4 large garlic cloves, pressed through a garlic press or very finely minced

1/3 cup finely minced shallots

1/2 cup finely chopped fennel bulb (reserve a few fronds for garnish)

1/3 cup white wine

1/2 cup vegetable stock

1 pound mussels, scrubbed and beards removed (be sure not to use any that don’t close themselves as they are rinsed under cold water)

1 tablespoon chopped fresh, Italian parsley

Zest the orange – you should end up with about 1 tablespoon. Slice the ends off the orange and carefully carve the remaining peel and pith from the orange. Cut the sections out from between the membranes and chop into small pieces. Set aside.

In a medium, heavy-bottomed pot heat the oil over medium heat and add the garlic, shallots and fennel bulb. Saute until the mixture has softened, 3-5 minutes. Add the wine and the zest and bring to a boil, stirring often to prevent sticking. After a minute, add the stock and return to a boil. Add the mussels and cover with a tight-fitting lid. Steam the mussels for about 3 minutes total, stirring every so often, until they have all opened. (If any do not open, discard.)

Divide the mussels between two serving bowls and turn off the flame. Mix the chopped oranges and parsley into the broth and season with salt and pepper to taste.

Spoon the broth over the mussels, garnish with fennel fronds and serve with a great loaf of bread.

* Butter can certainly be substituted for the vegetable oil here. It will create a richer sauce, but it’s obviously not the heart-healthy option.

Serves 2

Follow

Get every new post delivered to your Inbox.

Join 30 other followers