Sunday, June 9, 2013

CSA Week #6

Greetings CSA members! Once again a week full of rain! It has made for some very muddy days at the farm.  We are looking forward to a few dry days this week and some sunshine. 

 

This week, according to share size, members will receive: kale, sweet potatoes, garlic scapes, green onions, collard greens, red cabbage, kohl rabi, and radishes.

 

RECIPES

Feta-Radish Spread

3 tablespoons extra-virgin olive oil

8oz feta cheese, coarsely chopped

1/4 cup plain whole-milk yogurt, preferably Greek

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

4 radishes, quartered and thinly sliced (about 1/2 cup)

 Pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps or use as a sandwich spread.

 

Baked Kale Chips ( a great potato chip substitute....trust us)

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper.  With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until the edges brown but are not burnt, 10 to 15 minutes.  

 

Kohl Rabi Pita Pizza

1 whole wheat pita

¼ cup mozzarella

1/8 cup Parmesan

2 Tbsp garlic scape pesto

1 medium kohlrabi

½ avocado

Olive, peanut, or vegetable oil

Salt

Pepper

Preheat the oven to 375. Cut the ends off the kohlrabi, and carefully remove the tough outer layer with a paring knife. Slice somewhat thinly and then cut into 1" pieces. Warm some oil in a saucepan over medium heat. Add kohlrabi and saut√© for about 10 minutes, until lightly browned. Add a little salt and pepper while cooking. Remove from pan and set on paper towels and a plate to drain grease.  Spread pesto on top of the pita. Add the kohlrabi, mozzarella, and Parmesan. Pop in the oven for 10-15 minutes, until cheese is melted. Carefully slice avocado in half. Remove the pit and set aside. Slice it horizontally and vertically while still in its skin. Slide your fingers between the fruit and the skin and gently push it out.  Add to your pita pizza and enjoy!

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Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
 
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