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Posts tagged ‘CSA’

Jul 7

me and my corn circa 1980
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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

Jun 23

gram muffin
3 Comments

CSA Week 3 Recipe: Carrot, Fruit and Flax “Gram” Muffins

My mother’s quest for the ultimate bran muffin was launched with the publication of Jane Brody’s The Good Food Book back in the mid-1980′s. Using Brody’s recipe as a springboard, my mom has been tweaking and refining her recipe for decades. My daughter adores her grandmother’s creations and coined them “gram” muffins at an early age. Rather than waiting for my mom’s next visit, I recently set out to make a muffin of my own. These babies incorporate this week’s CSA share of carrots, an overripe banana, a couple of apples and flaxseed meal, the last of which really ups the nutritional ante – delivering awesome doses of fiber and key nutrients, including omega-3 fatty acids. I’m happy to report that my daughter requested one of these for dessert last night.

CSA Week 3: carrots, radishes, lettuce mix, kale, peas, garlic scapes, zucchini, parsley.

CARROT, FRUIT AND FLAX “GRAM” MUFFINS

1+1/2 cups unbleached white or whole wheat flour

3/4 cup flaxseed meal

3/4 cup oat bran

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 cup carrots, roughly chopped

2 apples, peeled and roughly chopped

1 ripe banana

1/2 cup raisins

3/4 cup milk

1 teaspoon vanilla

(Yes, this is, in fact, an egg-free recipe!)

Preheat oven to 350 degrees F.

Combine all dry ingredients (flour through cinnamon) in a large bowl.

In a food processor pulse the carrots and apples until they have a finely-chopped consistency. Add the banana and pulse again until it’s well-distributed. In a medium bowl, combine the fruit/veg mixture with the raisins, milk and vanilla. Add these wet ingredients into the dry and stir until well-combined.

Fill muffin cups about 3/4 of the way. Bake for 20-25 minutes, or until an inserted knife tip comes out clean.

Makes 20 muffins.

Jun 11

CSA1
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CSA Week 1 Recipe: Garlic Scape and Pea Shoot Pesto Pasta Salad

Happy days are here again!

This past Saturday was the first official week of our annual CSA membership! To celebrate we used a portion of our share to create a pesto for a potluck celebration at our local dairy, Mecox Bay Farm. Garlic scapes are perfect for making pesto, their flavor is slightly spicy and bright. The peas shoots lend a hint of sweetness. Experiment with any combination of herbs, greens, cheese and nuts. It’s all good!

CSA Week 1: garlic scapes, pea shoots, asian greens, 3 different lettuce varieties, green garlic, rainbow chard, kale.

GARLIC SCAPE AND PEA SHOOT PESTO PASTA SALAD

2 cups assorted seasonal vegetables such as snow peas and asparagus, trimmed

1 pound pasta (I like a fun shape for this – we used Cavatappi.)

8 garlic scapes

extra virgin olive oil

1/2 tablespoon dried oregano

red pepper flakes (to taste)

small handful of fresh basil, chopped

1/4 pound fresh pea shoots (about 2 cups), roughly chopped

1/3 cup grated parmesan cheese

small handful of toasted pine nuts or walnuts (optional)

sea salt and freshly ground pepper

Bring a large pot of well-salted water to a rolling boil. Blanch the snow peas and asparagus for about 3 minutes, until crisp-tender. Remove vegetables with a slotted spoon and rinse under cold water or shock in an ice water bath.

To the boiling water now add the pasta and cook until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking. Set vegetables and cooked pasta aside.

In the meantime, roughly chop the garlic scapes and place in a medium saute pan. Cover the scapes with the oil, add the oregano and red pepper flakes and cook, over medium-low heat, for about 5 minutes. Remove from heat, let the scape oil cool slightly, then fold in your basil and pea shoots to wilt just a bit.

Transfer the entire content of the pan into a food processor, add the cheese and optional nuts, and blitz until well-combined into a pesto. If you need to add more oil to create a smooth texture, simply stream in a little at a time.

Toss together the vegetables, pasta and pesto in a large bowl. Season with salt and pepper. If you have some edible arugula or mustard flowers, scatter over the top for a pretty presentation!

Serves 4-6 as a main.

Oct 11

Apple Orchard
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Indian-Spiced Roasted Apples with Butternut Squash (Week 20 CSA Recipe)

U went. U picked. U now have more apples than U know what to do with!

Yes, of course I’m going to make a vat of applesauce. But I’m also enjoying the apple’s more savory side this week. I am a total sucker for anything Indian and these spices warm the soul when autumn’s crisp breezes blow through your kitchen window. Pair with simply roasted pork, if so inclined.

1 pound apples, cored and cut into chunks

1 medium butternut squash, peeled, seeded and cut into chunks

3 tablespoons olive oil

1 tablespoon Garam Masala*

4 large cloves of garlic, finely chopped

salt and pepper to taste

1/4 cup raisins (optional)

Preheat oven to 425 degrees F.

In a large, rimmed baking pan toss together the apples, squash, olive oil, Garam Masala.

Roast for about 15 minutes, then add the garlic, salt and pepper and toss. Roast for an additional 15-20 minutes until softened and lightly golden.

Meanwhile place the raisins in a cup of boiling water. Once the apples and squash are cooked, drain the raisins and toss them into the mix.

Serves 4 as a side.

* Garam Masala is an Indian spice blend widely available at grocery stores and specialty markets —
there are many versions, each varying slightly. The blend I have on hand contains cardamom, cinnamon, cloves, cumin, pepper and coriander.

(Week 20 CSA: Mustard Greens, Lacinato Kale, French Breakfast Radishes, Baby Collard Greens, Dragon’s Tongue String Beans, Butternut Squash, Carnival Acorn Squash, Beauregard Sweet Potatoes, Eggplant, Garlic)

Aug 9

tomato pesto karin
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Pesto, Tomato and Mozzarella Salad (Week 11 CSA Recipe) by Karin Bellemare

After a stressful July in the tomato world we are finally harvesting some really beautiful Heirlooms! I decided to debut the first of the tomatoes with this simple recipe.
*Its perfect for dinner parties, potlucks, or just a nice lunch*

PESTO, TOMATO, & MOZZARELLA SALAD

3-4 Heirloom Tomatoes (of mixed colors)
1/2 cup Basil Pesto (See recipe below)
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 Lb Fresh Mozzarella Cheese
Himalayan Pink Salt (to taste)
Fresh Cracked Black Pepper (to taste)
First cut the tomatoes into 1/4 inch slices. Place them on a serving platter arranging the colors as you wish. Next top each tomato slice with the Basil Pesto. Spread with a spoon and drizzle with Olive Oil. Next cut the mozzarella cheese into slices and place around the outer edges of the serving dish. Drizzle the whole dish with the Balsamic Vinegar and top with salt & pepper.
(I made the pesto vegan for my dinner guests and made the mozzarella optional)

PESTO RECIPE:
1 cup Packed Basil
1/3 cup Olive Oil
1/4 cup Walnuts
Salt & Pepper to taste
Combine all ingredients in a food processor and blend until a pesto consistency is reached.

Week 11 CSA: Cherry Tomatoes, Heirloom Tomatoes, Potatoes, Basil, Scallions, Squash, Kale, Carrots, Sunflowers

Aug 2

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Lemon Herb Potato Salad with Arugula (Week 10 CSA Recipe)

I have a difficult time keeping my potato consumption in check (must come from my Irish side), so I typically don’t buy them unless we are having company over. But (oh, happy days!) the CSA basket has included them for the past two weeks. Gorgeous purples and reds with buttery insides. The color inspired me to make this version of potato salad. Couldn’t resist playing up that golden color! For variations try experimenting with different herbs and replacing the arugula with spinach or watercress.

2 pounds new potatoes

the zest and juice of 1 large lemon

pinch of sugar

1/3 cup extra virgin olive oil

1/4 cup minced spring onion, red onion, shallot or chives

2 cups chopped arugula, loosely packed

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

sea salt and fresh ground black pepper

Bring a large pot of water to a boil. Add the potatoes, return to a boil and cook until tender, 15 to 20 minutes, depending on the size of the spuds.

While the potatoes are cooking, whisk the lemon zest, lemon juice, olive oil and sugar together in a small bowl.

Drain the potatoes and add them back to the hot pot. Cut the potatoes into halves or quarters, again depending on size. Pour the dressing over the potatoes while they are still hot. Add the onion, arugula and herbs and mix together gently. The warm potatoes will wilt the greens. Season with sea salt and pepper. Serve warm or chilled.

Serves 4-6 as a side.

Week 10 CSA: Potatoes, Basil, Onions, Garlic, Summer Squash, Cabbage, Carrots, Beets, Kale, Heirloom Tomato, Turnips, Sunflowers

Jul 28

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Thai Beef Salad (Week 9 CSA Recipe)

The heat has been dialed to “11″ lately on the East Coast, so we’ve been avoiding our stove at all costs. I made this last Saturday night for friends and family and it felt like a party! Now I did cheat by buying rare, thinly sliced london broil at our gourmet market. By doing so, this was one cool assembly for the cook. It’s also a great way to use your garden or CSA’s bounty of veggies and herbs, while satisfying the carnivores in our lives.

juice of three limes

4 tablespoons fish sauce

3 tablespoons sesame oil

2 tablespoon tamari, shoyu or soy sauce

2 tablespoons freshly grated ginger

3 garlic cloves, minced

2 pounds rare, cooked beef (like London Broil) cooled and thinly sliced across the grain

1 head of lettuce, shredded

1 cucumber, peeled , seeded (unless English or “hot-house” variety) and chopped

4 carrots, peeled and grated

1 red onion, sliced

2 jalapeno peppers, seeded and finely chopped

1 pint, cherry tomatoes, halved

1/2 cup EACH of fresh basil, mint and cilantro, rolled together and cut into a chiffonade (or rough chop)

In a bowl or jar, combine the  lime juice, fish sauce, sesame oil, tamari, ginger and garlic. Combine well. Place the sliced meat in a ceramic or glass baking dish and cover with about half the marinade, coating evenly. Reserve the remaining dressing. Wrap and place in the refrigerator for 2-3 hours to let the flavors season the meat.

Before serving, combine the salad veggies in a bowl or layer on a platter. Top with the meat and reserved dressing. Sprinkle with the herbs.

Serves 6-8 as a main.

CSA Week 9: Lettuce, Basil, Garlic, Carrots, Beets, Scallions, Potatoes, Summer Squash, Cabbage, Broccoli, Kale, Radishes

Jul 15

CSA Week 7

Kale Slaw (Week 7 CSA Recipe)

Kale has always been a veg I turn to when summer is winding down and I want a comforting sautéed green to accompany a warm meal. If I were ever to get out my juicer, kale could also play a role there. Last week, I was at the beach and a friend told me she had just found a recipe for a “kale slaw” that was made with a raw kale, veggies and a peanut dressing. Since this inspiring conversation, I’ve tried a couple of variations and this is the version I’m creating these days. Terrific for lunch on its own as it packs all the vitamins and nutrients from the produce and extra protein from the peanuts. Whip up a batch and make it your own!

1 large bunch of curly kale, center ribs removed and sliced VERY thinly crosswise

half an apple, peeled and cut into thin match sticks

half a sweet bell pepper, cut into thin match sticks

1 carrot, peeled and cut into thin match sticks

DRESSING

1/4 cup canola oil

1/8 cup cider vinegar

1 tablespoon honey

a handful of unsalted peanuts

pinch of sea salt

Toss the vegetables and the apple together in a large bowl. Combine all dressing ingredients in a food processor and process until very smooth. Pour dressing over the slaw and mix thoroughly with your (clean) hands. Adjust seasoning and serve at room temperature or chilled.

Serves 4 as a side, 2 as a main.

Jul 15

Defer Fungus from Plants Using Horsetail or “Equisetum” (Biodynamic Field Spray) by Karin Bellemare

Horsetail can be found all over the world. The Horsetail that is commonly used in Biodynamic farming is field horsetail or “equisetum arvense.” The plant contains silica, potassium, and calcium. All of these properties make it an excellent treatment for fungus in the garden. Fungus is most prevalent during high humidity and long spells of rain. The silica in the horsetail eliminates large amounts of water around the plants making it difficult to spread fungus. To prevent fungus follow this recipe below.

Recipe for Horsetail or “equisetum” spray #508 in biodynamics.

Ingredients/Tools
1 Unit Horsetail Herb (can find at Josephine Porter Institute online)
1 Quart water + 4 Gallons
1 Pot with lid
1 Garbage Can/Bucket that can hold 4+ gallons
Backpack sprayer (preferably used for biodynamics only)
1-2 hours time

First, combine in a pot, 1 unit horsetail and 1 quart water. Place the pot on stove, cover with a lid and turn heat to low. “Cook” the mixture for 20 minutes. Next, remove pot from the stove. Fill garbage can with 4 gallons of water. Add the mixture from the pot into the garbage can. This dilutes the mixture to the right consistency for the garden.

Now, set a timer for 15 minutes. It is now time to create a vortex and mix. Using one arm stir the water into a vortex. Once it has reached a vortex switch directions and create another vortex. Repeat for 15 minutes. When the stirring is complete strain contents into the backpack sprayer.

Now its time to apply our #508 spray to the garden. Target plants that are most susceptible to fungus (tomatoes, squash, swiss chard, potatoes, to name a few) If there are affected areas of the plants make sure indefinitely to spray those areas! Cover the entire plant as a preventative and to eliminate fungal growing conditions.

1 Unit will cover 1-acre of land. (Adjust quantity as needed) This can be applied daily during outbreaks of fungus. Otherwise, apply every 5-7 days.

Enjoy! And always remember to rest your arm after 15 minutes of stirring! ;)

Jul 14

IMG_3683

And, It’s July… by Karin Bellemare

I’ll admit, July snuck up on me this year. Its one of our busiest months as farmers. Garlic gets pulled, fall crops get seeded, and lots of summer crops are harvested…and the weeds take over!!!

We started the month on time with the harvest of our 50 lbs of garlic in Amagansett and 30 lbs planted in Sag Harbor. While the weeds did get the best of some of our bulbs the harvest was a success. It is now curing in the barn ready to be eaten in the next week or two!

Our cherry tomatoes are ripening up nicely. Fingers crossed we’ll have enough for CSA this week! What I’m also proud and excited about is our broccoli and cabbage this year! We have successfully grown heads of broccoli and cabbage. (last year was a complete disaster) I am looking forward to the first harvest and sharing it with our members and farmers market customers.

Happy July to all those veggie lovers, gardeners, and stressed out farmers!!!

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photos by Sunset Beach Farm

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