Fennel Frond Pesto

Thank You WE CSA member Valerie for this wonderful recipe...
"i made this last night and it is fabulous!! i intend to put it on toasted quinoa or whole wheat rotini and top it with shaved white carrots, shaved turnips, red lentils and sprinkle some of the carrot tops on it!! we are a vegan family so i make parmezan sprinkles in place of the dairy parmesan and it is lovely. Thanks for all of your hard work!!"

• 1 bunch fennel fronds fronds, or Bronze Fennel herb
• 2 garlic cloves, minced--i use more
• 2 tablespoons pine nuts or sliced or slivered almonds--cashews would work as well
• Kosher salt and freshly ground black pepper to taste
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese

Chop off fennel fronds and coarsely chop enough to measure 1 cup (discard the rest of the fronds, save the fennel for later use, and of course eat the fennel bulb itself, it's great to dip into the pesto). Put the chopped fronds in a food processor or blender. Add the garlic, nuts, 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped. Add 4 tablespoons of the oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste. Makes 3/4 cup

Asian Greens Salad with Miso Ginger Dressing

From WholeFoods.com
"A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight."

  

Dressing:

• 1 (2-inch) piece fresh ginger, coarsely chopped
• 2 tablespoons white miso
• 3 tablespoons tahini (sesame paste)
• 1/2 cup water
• 3 tablespoons fresh lemon juice

Salad:

• 5 ounces baby Asian salad mixed greens, or larger chopped to bite size 
• 1 small daikon radish, sliced into 1/8-inch-thick rounds
• 1 carrot, cut into 2-inch-long slender sticks
• 2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. Drizzle one to two tablespoons of dressing over each salad and serve.

 

 

 

Herbed Baby Beets with Greens

From Wheel Brook Farm

• 12 tiny beets (aka beet thinnings)
• 2 Tbs. oil
• 1 lemon juice only
• 1 green onion chopped
• 1/2 tsp. dill weed
• Salt to taste  Wash beets and leaves and remove any inedible portion. Heat oil, lemon juice, onion, and herbs in a heavy pan with a tight fitting lid. Add beets with leaves attached, and steam over medium heat. Check after 5 minutes, adding a small amount of water if necessary to prevent burning. Cook a few minutes more, until beets are fork tender.
    
  
  
  
  
  

Simply Baby Beets with Greens

Adapted from Simple Food for the Good Life by Helen Nearing (Chelsea Green, 1999).

"At the height of the depression, Helen and Scott Nearing moved to a farm in rural Vermont and began crafting a sustainable lifestyle based on simplicity and connection with the earth. This recipe is perfect example of how fresh seasonal ingredients can be cooked with practically no time or effort to yield a nutritious, delectable meal. Rich in vitamins and minerals, baby beets and greens are a fresh, healthy taste of the spring harvest." Click for more recipes from Care2 Health.com

• 12 baby beets with their greens
• 2 tablespoons butter
• Dash of cider vinegar Cut off tops to within a half-inch of their roots. Wash greens and put aside. Clean beets under running water but do not peel. Boil beets 15 minutes or until fork can pierce the beets. Slip off skins under running water. Put greens in a pot with the butter. Add beets with a dash of vinegar. Stir up together and serve when greens are wilted.
  
  Read more: http://www.care2.com/greenliving/baby-beets-with-their-greens.html#ixzz1CZAJbULZ

Radish Pachadi

• Radishes cleaned and cut into small pieces 5 small or half cup
• Few radish leaves cut into thin shreds
• Onion diced fine 1/4 cup
• Chilies 2 or 3 finely chopped
• Ginger 1/2 tsp chopped
• coriander leaves, 1 tbsp roughly chopped
• Oil 1/2 tsp mustard seeds
• 1/2 tsp salt or to taste
• Yogurt half cup or more

The method is really simple. Heat a small pan on medium heat. Add oil, crack the mustard seeds. To this add onions,ginger and chilies. Stir till it is soft and turns slightly brown (4 mins). Add radishes and leaves, cook for 2 more min and remove from fire. The radish will be just cooked and still have a bite to it. Sprinkle the coriander just before you remove it from the stove.You can let it cool or store it in the fridge if not using immediately. When ready to serve, take the sauteed ingredients andmix with yogurt. Adjust salt depending on the sourness of the yogurt. Serve immediately. If you let it sit for some time, the yogurt gets a purple hue from the radishes. It is beautiful!

"The Best Broccoli of Your Life"

From the Amateur Gourmet adapted from The Barefoot Contessa...

Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven. You preheat the oven to 425. Take a head of broccoli, cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively. Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." I shook the pan around a bit as it went, but not sure that's necessary. When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

Sauteed Hon Tsai Tai

From Purcellville Community Market's Site -adapted from a Harmony Valley Farm CSA recipe

• 2 tsp olive or vegetable oil
• 2-3 tsp toasted sesame oil
• 1 clove garlic, sliced thin
• 1 bunch Hon Tsai Tai
• 1 Tbsp fresh ginger, minced Salt and ground pepper to taste.

Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute. Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.

Arugula Hazelnut Pesto

• 2 cups arugula, washed and dried
• 1 cup parsley, washed and dried, stems removed
• 2 cloves chopped garlic
• ¼ cup lightly roasted hazelnuts
• zest and juice of half a lemon
• salt to taste
• 1 cup extra-virgin olive oil
• 20 ounces linguine
• 4 tablespoons butter, softened to room temperature
• ½ cup grated or shaved Parmigiano-Reggiano or Grana Padano or other hard cheese

Put arugula, parsley, garlic, hazelnuts, lemon zest, lemon juice, an ample pinch of salt, and ¼ cup olive oil in a food processor and process slowly. Gradually add the remaining olive oil until pesto reaches a uniform, creamy consistency. Cook linguine in salted water until al dente, and then drain, reserving some of the water. Toss linguine with the pesto, butter, and a little of the reserved water to thin the sauce. Serve topped with cheese.

Pasta with Fava Bean Sauce

From The Tra Vigne Cookbook, recommended by Whole Earth CSA member Erin. Thanks! 2 tablespoons extra virgin olive oil

• 1-1/2 teaspoons minced garlic
• 1 tablespoon finely chopped fresh oregano
• 1-1/2 cups vegetable broth (good time to use those leftover greens!)
• Gray salt (unrefined sea salt such as Celtic) and freshly ground pepper
• 2 cups cooked, peeled fava beans
• 3/4 pound dried fettuccine
• 4 oz piece pecorino cheese or Parmesan cheese

Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauté briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. The sequence in which you cook ingredients is important. Adding oregano early keeps the flavor underneath the delicate favas. Now’s the time to use our extra virgin olive oil, or any other high quality olive oil to drizzle over the pasta.

Carrot & Turnip Soup

• 2 T Butter
• 2 Onions
• 1 Clove Garlic
• 5 Cups Broth
• 1 1/2 Cups Carrots
• 1 1/2 Cups Turnips
• 3 Cups Potatoes
• 1 tsp Italian Seasoning
• 1 Bay Leaf
• Salt & Pepper to Taste

Saute onions and garlic in butter. Add the rest of ingredients. Simmer uncovered 20 - 25 minutes. Puree (remove bay leaf)

Turnip, Leek & Potato Soup

• 6 T Butter
• 4 Medium Onions
• leeks
• 3 pounds Turnips, peeled
• 1 1/2 pounds potatoes
• 2 tsp Salt
• 6 cups Broth
• 1/4 tsp nutmeg

Cook onions and leeks in butter about 5 minutes. Add turnips and potatoes and salt - cover - cook on low heat about 20 minutes. Add broth - cover partially - cook 10 minutes. Puree. Season with salt and nutmeg.

Greek Cabbage or Collard Green Soup

Thank you WE CSA member Susan for sharing this recipe!

• 1 T olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 quarts vegetable cooking liquid (broth)
• 1 bay leaf
• 1 lb tomatoes, chopped or 2 cups canned tomatoes & juice
• 2 lbs cabbage or collard greens, shredded (chopped thinly)
• 1/2 t pepper
• 1 1/2 t sea salt
• 2 T minced parsley

Saute onion and garlic in oil in a Dutch overn for about 5 minutes. Add broth and bring to boil. Lower heat, add bay leaf, tomatoes and greens. Simmer until greens are tender. Add salt and pepper in last minutes of cooking. Garnish with parsley.

The Most Amazing Cauliflower, Raw that is!

The Recipe shared by WE CSA Sherri , our very own west side's raw food guru! Visit her website at rawdazzle.com

• 1/2 - 1 cup pinenuts (I used about a cup)

• 2 Tablespoons Extra Virgin Olive Oil

• 2-3 Tablespoons Nama Shoyu

• 1 teaspoon Turmeric

• 3 Tablespoons Apple Cider Vinegar

• 1/2 lemon (juice only)

• 2 Tablespoons Nutritional Yeast

• 2 pinches white pepper
• 1 generous pinch sea salt

• cayenne, to your liking

• 1 head of Cauliflower



Blend all ingredients, except the cauliflower, in a food processor or blender. Break the cauliflower in to bite sized pieces, coat with the dressing, making sure to cover each piece thoroughly.
Dehydrate at 115 degrees for 2 hours or longer, depending upon your preference.



Curried Cabbage

• 1 tablespoon vegetable oil
• 1/2 cup minced shallots
• 2 garlic cloves, minced
• 2 tablespoons whole-grain Dijon mustard
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 12 cups thinly sliced green cabbage (about 3 pounds)
• 1/4 cup veggie broth, or water 
• 1/4 cup rice vinegar, apple cider vinegar, or ume plum vinegar 
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.

Cabbage Layered with Tempeh

• 2 pounds of sauerkraut
• 1 large head green cabbage
• 2 tbsp olive oil
• 1 cup finely chopped onions
• 1/4 tsp of finely chopped garlic
• 1 lb pan fried & crumbled "Fakin' Bacon" (marinated tempeh)
• 1/4 cup basmati rice, cooked in boiling salted water (yielding 3/4 cup cooked)
• 2 lightly beaten eggs
• 2 tbsp sweet Hungarian paprika
• 1/8 tsp marjoram
• 1 tsp salt
• freshly ground pepper
• 1 cup water mixed with 1 cup tomato puree
• 1 cup sour cream

Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further. In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon. Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used. Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

Ethiopian Cabbage & Potatoes

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Radish Top Soup

This recipe shared by WE CSA member Elaine. Thanks Elaine!
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

• 6 Tb butter
• 1 cup chopped onions or leeks
• 8 cups loosely packed radish leaves
• 2 cups diced peeled potatoes
• 6 cups liquid (water, vegetable broth)
• Sea Salt
• 1/2 cup cream (optional)
• Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

Cabbage Casserole with Leeks, Ricotta, And Pine Nuts

Thank you WE CSA member Carol for this recipe!

• 12 large leaves Savoy cabbage
• 3 teaspoon olive oil, divided
• 3 small leeks, halved, white and light green parts cut into 1/2-inch thick pieces
• 1/2 c low-sodium vegetable broth
• 3 slices lemon
• 2 cloves garlic, minced
• 1 15-ounce can chopped tomatoes
• 2 teaspoon Italian seasoning
• 8 ounce low-fat ricotta cheese (1 cup) drained
• 3 tablespoon toasted pine nuts

Blanch cabbage leaves in large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside. Preheat oven to 350°. Coat 8-inch square baking dish with cooking spray. Heat 1 1/2 teaspoon oil in skillet over medium high heat. Add leeks and broth. Season with salt; place lemon slices on top; and bring to a simmer. Cover, reduce heat to medium-low, and cook 25 minutes. Drain in colander, remove lemon, and set aside. Heat remaining 1 1/2 teaspoon oil in skillet over medium heat. Add garlic, and cook 1 minute. Add tomatoes, and cook 10 minutes, or until most of liquid has evaporated. Stir in Italian seasoning, and season with salt and pepper, if desired. Place 3 to 4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup tomato sauce over leaves, top with 1/3 of leeks, dot with 1/3 of ricotta, and sprinkle with 1 tablespoon pine nuts. Repeat layering 2 more times, seasoning between layers with salt and pepper if desired. Top with fourth layer of cabbage and sauce. Bake 30 minutes, or until strata begins to brown on top.

Glazed Carrots and Turnips

Another delicious contribution by WE CSA member Audrey!

• 1 1/2 tablespoon butter
• 1 pound white turnips (or other), trimmed, peeled, cut in 3/4" cubes
• 2 large carrots, trimmed, peeled, cut in 1/2" slices
• 2/3 c vegetable broth
• 1 tablespoon agave nectar or honey
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Melt the butter in a large nonstick skillet. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 3 or 4 minutes till browned. Turn and cook another 3 or 4 minutes. Add the broth, honey, salt, pepper, thyme and lemon zest and stir to coat. Cover, reduce heat to medium low and simmer until vegetables are just tender. Uncover and increase heat to high, stirring frequently until liquid cooks down to a glaze. Stir in lemon juice and serve.

Savory Kale, Bean, and Potato Soup

This recipe shared by WE CSA member Audrey. Thanks Audrey!

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced (or 2 leeks)
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth (or vegetable broth)
• 2 cups water (or vegetable broth)
• 1 cup white wine
• 3 potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• ground black pepper to taste
• 1 lb smoked sausage such as turkey kielbasa (optional), sliced crosswise 1/4 inch thick

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 20 minutes. Add the cannellini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes. This soups tastes even better when reheated the next day.