We have been enjoying the shorter days and crisp mornings. We have started closing the greenhouses up at night and soon we will start covering our outdoor garden beds for winter. This is a great time of year because we still have plenty of summer crops in addition to the cooler season crops that we are growing. The greens on both the radishes and beets are delicious sauteed or added to soups. They’re very nutritious and full of fiber. To make a more elaborate dish, the radish greens can be cooked similar to turnip greens with garlic and ham for flavoring. We hope you make some tasty dishes out of this week’s vegetables, have a great week!
basil pesto
To make basil pesto- first blend 2 cloves of garlic and 1/4 cup pine nuts in 1/2 cup olive oil. Add 1 cup packed basil leaves and 1 tsp salt. Blend until smooth. Transfer pesto to a serving bowl and mix in 1/2 cup freshly grated Parmesan cheese.
Serve with pasta
Swiss Card and White Bean Soup with Chorizo
Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use 1 15 oz can of pre-cooked white or navy beans).
Roughly chop swiss chard greens, and finely chop stems. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook for 6-8 minutes. Add roughly chopped swiss chard, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.
Beet and radish omelette
Shred 1 bunch of beets, and roughly chop beet greens. Dice 2 green onions and mince 1 clove garlic. In a large skillet add 2 tbsp cooking oil over medium high heat. Add diced onion and beet and saute for about 5 minutes. Add garlic and beet greens, one handful at a time, and saute for another 3 minutes, stirring frequently. Add 2 tsp salt, and 1/2 tsp ground black pepper.
Once mixture is sauteed, remove from pan, set aside. Mix 2 eggs with about 1/2 cup of the mixture, then add the egg mixture to a 6-inch skillet, preheated with oil. Stir as the eggs set, then once set, allow to cook until the bottom is firm. Flip omelette, then cook for another few minutes until firm. Fold omelette in half, and serve topped with goat cheese and additional chopped green onion.
Fresh Bean Salad with Tomatoes and Celery
Snap stem from romano beans, then chop beans into 1 inch sections. Chop 5-8 cocktail tomatoes into eighths, and very finely dice 1/3 bunch of celery greens and stems. Combine all ingredients.
In a separate bowl combine 1/4 cup of olive oil, 2 tbsp of balsamic vinegar, and 2 tbsp of half and half. Finely chop 1 tbsp of basil and add to the dressing mix. Add 1/2 tsp of salt, and stir to combine. Dress salad and serve, or allow to marinate for several hours to allow flavors to blend.
Jambalaya with Celery, Tomatoes, & Peppers
Dice 2-3 peppers and 1 jalapeno pepper, seeds removed. Dice 1 bunch of celery greens, about 1 cup. Mince 2 cloves of garlic. Dice 1 yellow onion. Dice 1 cup of tomatoes, about 3 cocktail sizes. cut 1 lb of andouille sausage or chicken into bite-sized pieces.
In a large Dutch oven or deep skillet, heat 2 tbsp cooking oil over medium high heat. Saute all peppers, celery, and onions for 5-7 minutes, then add garlic, sausage or chicken, 1 tsp salt, and cook for another 5-7 minutes. Add 2 tbsp Italian seasoning (one option is about 1 tbsp dried parsley, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp paprika). Add 1 cup of rice and cook for 2-5 minutes to let the rice toast slightly. Add 3 cups water, diced tomatoes, and 2 tbsp tomato paste (or 1/4 cup tomato sauce). Bring to a boil, then reduce heat and simmer, covered, until liquid has been reduced and rice and sausage is cooked through, about 15 minutes.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| basil pesto | Swiss Card and White Bean Soup with Chorizo | Beet and radish omelette | Fresh Bean Salad with Tomatoes and Celery | Jambalaya with Celery, Tomatoes, & Peppers | |
| garlic | 2 cloves | 1 clove | 1 clove | 2 cloves | |
|---|---|---|---|---|---|
| pine nuts | 1/4 cup | ||||
| olive oil | 1/2 cup | 2 tbsp | 2 tbsp | 1/4 cup | 2 tbsp |
| Parmesan | 1/2 cup | ||||
| white beans | 1 cup | ||||
| yellow onion | 1 | 1 | |||
| carrots | 2 | ||||
| chorizo | 1 lb | ||||
| green onions | 2 | ||||
| eggs | 4 | ||||
| balsamic vinegar | 2 Tbsp | ||||
| half and half | 2 Tbsp | ||||
| andouille sausage | 1 lb | ||||
| parsley | 1 Tbsp | ||||
| thyme | 1 tsp | ||||
| onion powder | 1/2 tsp | ||||
| garlic powder | 1/2 tsp | ||||
| paprika | 1 tsp | ||||
| rice | 1 cup | ||||
| tomato sauce | 1/4 cup |