2018 CSA Week 12 Recipes

Curry Collard Greens

Combine 1 1/2 tsp ground turmeric, 2 of the small onions in the share, 4 cloves garlic roughly chopped, 2 chiles minced, a 3 inch piece of ginger peeled and thinly sliced, and 2 tsp lemon zest in a small food processor. Purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. 

Heat 3 tbsp vegetable oil in a 6-qt. pot over medium-low heat; add reserved paste; cook, stirring often, until very fragrant, 10–12 minutes. Add 2 tbsp sugar, 1 tsp salt, and 1 14oz can of coconut milk; bring to a simmer over medium heat. Add all the collards destemmed and cut into ribbons; cook, stirring occasionally, until just tender, 40 minutes. Season with salt and pepper and serve warm.

Beet and Celery Salad with Feta Cheese

Preheat oven to 400. Cook 1 cup barley according to the package, and set aside. Skin the beets and cut into 1/4 inch cubes. Toss with 2 tbsp olive oil and a pinch of salt. Spread out on a rimmed baking sheet roast in the oven for 45 minutes turning half way. To make dressing, In a small bowl, combine 1/4 cup red wine vinegar, 1 tsp djion mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in 1/4 cup olive oil until blended. Mix everything together in a large bowl along with 1/4 of the celery greens and stems, diced, about 1 cup, and 2 cloves minced garlic. Mix in 2-3 oz of crumbled feta cheese, about 1/2 cup. Serve cold.

Gazpacho

Peel and dice all roma tomatoes (2lb). Peel and finely dice cucumber, bell pepper, jalapeno pepper, and 2 cloves garlic. Combine all ingredients in a large bowl along with 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp dried oregano, 1/4 tsp cayenne pepper, pepper to taste, 1/4 cup olive oil, 1 lime juiced, 1 tbsp balsamic vinegar, and 1 tsp Worcestershire sauce. Mix ingredients well, then add 1/3 of soup to blender and puree until smooth. Recombine the puree with the diced soup and refrigerate for 2 hours. Serve with a pinch of thinly sliced fresh opal basil. 

Radish and Cabbage Slaw

Chop cabbage, thinly slice and chop all of the radishes. Add cabbage and radishes to a bowl with 2 1/2 tsp salt mix well and set aside for 20 minutes. To mix dressing add 3 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1/4 tsp pepper, and whisk well. Slowly mix in 2 tbsp olive oil. Remove cabbage and radish mixture from bowl drain excess liquid and add to a new bowl. Mix in the dressing and serve.

Simple Orange Tomato Soup

Take the two pounds of orange tomato core and slice them in half. Dice 2 tbsp of celery and greens. in large pan melt 3 tbsp butter and add the celery. Cook until fragrent about 5 minutes. Add the tomato halves and smush with a wooden spoon. Simmer for 45 minute tiring frequently. Dice up 2/3 of the bunch of opal basil and add to the tomatoes. Pour into blender and blend to desired texture. Serve hot and garnish with basil.