Monday, July 1, 2013

CSA Week #9

Well, maybe we should stop  mentioning the rain every week and we will get some sunshine! Another round of storms this week at the farm, but not a lot of damage.  We are looking forward to the Fourth of July on Thursday.  We've included several cookout/picnic friendly recipes below.  We hope everyone has a great week and a great holiday. 


This week, according to share size, members will receive: kale, collard greens, broccoli, red cabbage, garlic, onions, and sweet potatoes.



Red, White and Blue Slaw Salad

3 tablespoons white wine vinegar

1 tablespoon sugar

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

1 cup crumbled blue cheese

3 cups red cabbage, shredded

3 cups white cabbage, shredded

1 bunch scallions, thinly sliced

In a large mixing bowl, whisk together the white wine vinegar, sugar and olive oil with some salt and freshly ground black pepper. Stir the crumbled blue cheese into the dressing, then add the cabbage and scallions to the bowl and give everything a hearty toss.

Broccoli and Tortellini Salad

6 slices bacon

20 ounces fresh cheese-filled tortellini

1/2 cup mayonnaise

1/2 cup white sugar

2 teaspoons cider vinegar

Large bunch of fresh broccoli, cut into florets

1 cup raisins

1 cup sunflower seeds

1 red onion, finely chopped

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.  In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.  In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.


No Mayo Broccoli Orzo Salad

1 head broccoli, cut into small florets

4 ounces orzo

1/2 cup finely chopped green onions

1/2 cup finely chopped olives, stuffed or black olives, or a combination

1 small carrot, grated

1 teaspoon dried leaf oregano

1 clove garlic, pressed or crushed and finely minced

1/4 teaspoon ground black pepper

salt, to taste

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

Cook orzo following package directions. Drain in a colander and rinse with cold water.  Cook broccoli in boiling water for about 3 to 4 minutes, or just until tender. Drain in a colander and rinse with cold water.  In a large bowl toss the broccoli with orzo, chopped green onions, olives, carrot, oregano, garlic, and pepper.  Whisk together the red wine vinegar and oil and toss with the salad ingredients. Add salt, as needed, to taste.


Roasted Sweet Potato Salad

2 small sweet potatoes, diced

1/2 red onion, thinly sliced

1/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon, divided

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons finely chopped chives

4 cups baby arugula

3 medium radishes, sliced paper thin

Preheat oven to 400. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.  Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.


Collard Greens Slaw

1-2 large bunches collard greens (about 1-2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise

1 head thinly sliced red cabbage

3 coarsely grated peeled carrots

¾ cup white wine vinegar

¼ cup extra-virgin olive oil

1 tablespoon sugar

 1 tablespoon dry mustard

 1 tablespoon celery seeds

 2 teaspoons paprika

Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.  Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

Cold Water Creek Farms

Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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