August 29, 2016
One of the most important skills you need to succeed at eating more locally is the confidence and ability to cook with the seasons-- in other words, with what you have! Once you know a few simple tips and techniques, stock your pantry well, and have some reliable recipes for each season, you can make incredibly delicious meals with anything the farmers put in your box, year 'round. I've come across some interesting foodie sites customized for CSA members, so I've gathered them for you to check out. Let me know what you think!
Here's a great article with cooking tips, recipes, and extensive notes on how to stock a CSA-friendly pantry.
This is a seasonal recipe service to help you make the most of ingredients from your local farms:
This is the author of the previous article, her site offers classes, recipes and resources for healthy, delicious, and quick meals geared toward CSA farms & locally-sourced ingredients:
This one is a link to an online cooking class all about GREENS! She's a health coach, chef, and mother, who wants to help you enjoy all the delicious benefits of leafy greens. For the price of a cooking class, you get an entire system to green your plates and change your lives:
There are also great recipes in our weekly newsletters, check them out in the links to the right (Summer and Winter Newsletters).
April 10, 2012
1 cup 3/4-inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks (white and pale-green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup grated mild white cheddar
Kosher salt and freshly ground black pepper
1 14-ounce can chopped artichoke hearts in water, drained
1/4 cup fresh (or frozen, thawed) peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese, divided
Preheat oven to 450°. Steam asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, lemon zest and 2 oz. crumbled fresh goat cheese.
Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.
March 19, 2012
YUM! You all probably have a million ideas for cooking with it. Of corse our family favorite way is tossing the asparagus with some good EVOO + salt + pepper and grilling for a few minutes. Even my 5 year old will eat multiple spears like they are candy.
But here are a bunch of yummy recipes from Better Homes & Garden, March 2012:
Asparagus Fritter Sticks
Garlicky Asparagus Flatbread
Roasted Asparagus-Orange Salad
And from Gojee.com:
Creamy Goat Cheese Pasta with Grilled Asparagus
Asparagus Frittata with Cilantro Chile Sauce
Polenta with Asparagus, Prosciutto and Green Onions
Asparagus Linguine with Mint Pesto (the asparagus IS the pasta!)
March 12, 2012
Yum! Arugula is a yummy, nutty green packed with Vitamin A & C - and has hardly any calories!
Click here for 9 different recipes
Grilled Fontina, Mushroom, and Arugula Sandwiches
Pasta with Arugula & White Beans
Potato Gratin with Arugula & Bacon
Ricotta & Spinach (& Arugula) Gnocchi
It also makes a great pesto instead of basil:
1 bunch arugula, stems removed (about 4 ounces)
2 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
- Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as thewater returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
- Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
- Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated. Before using, stir the pesto to incorporate the oil accumulated at the top.
- Serve the pesto over some freshly cooked pasta or boiled potatoes.
March 12, 2012
1 medium onion, diced
3 cloves garlic, diced
2 - 3 medium potatoes, diced (adjust # if potatoes are smaller)
4 carrots, diced
small rutabaga, diced
*optional - 3/4 lb. lean ground meat or 1/2 lb sirloin steak (diced)
1/2 tsp worcestershire sauce
1/2 tsp basil
season with salt & pepper
pre made pie crust
butter for dabbing pastry
* if you want to make it totally veggie, add other root veggies - maybe sweet potatoes, parsnips, leeks, or ?
Preheat oven to 400 degrees.
1 - Divide crust into 8 sections and roll into rounds.
2 - Mix the rest of the ingredients together (except butter) in a large bowl - the mixture is placed uncooked into the pastry.
3 - Put a couple of tablespoons of veggie/meat mixture into middle of pastry rounds. Put a dab of butter on top of the filling.
4 - Seal each pastry by bringing the sides up to meet and crimp the edges.
5 - Bake for about 45 minutes or until golden brown.
6 - Serve with ketchup if desired. Also great the next day - cold!
February 14, 2012
Thanks to MBF member Jane Lynn Grimes.
1 medium onion
2-3 sweet potatoes
1-2 turnips or 5-6 radishes
1 T. minced garlic
1/2 t. chile powder
2-3 whole scallions
Cook a thinly sliced onion in the olive oil over medium high heat about 5 min. Meanwhile peel and grate carrots, sweet potatoes, radishes or turnips and add with garlic to pan to cook for another 5 minutes. Add juice of 1/2 a lime, sprinkle of chili powder, handful of chopped scallions and fish sauce to taste. Garnish with lime wedges.
February 14, 2012
Thanks to MBF member Monica Quinones for this!
1.5 lbs potatoes, chopped
1 celery root, peeled and chopped
1 leek, chopped (set aside finely chopped green part)
4 garlic cloves, chopped
45 fl oz rice milk
1 tsp dried thyme
2 tsp dried sweet basil
1 tsp coriander
1 tsp salt (optional)
2 tsp black pepper
Place potatoes, celery root, onion and garlic in large pot with enough water to cover all ingredients, bring to a boil, cover and allow to cook on medium heat until potatoes are tender enough to poke with fork. Drain.
Add 1/2 cup rice milk to food processer along with half of your potato mix and process until smooth puree is reached. Pour into large pot and continue to process remaining potato mix in the same manner, adding the final puree to same large pot with remaining rice milk.
Add thyme, basil, corriander, salt & pepper, stir and cook on medium-low, allowing soup to heat throughout. Serve and enjoy.
February 14, 2012
Thanks to member Stephanie Crano for this one! She recommends serving it with a bottle of chilled Muscato and some good crusty bread.
2 butternut squash cubed
1 green garlic
4 cups vegetable or chicken stock (depending if you want to make it vegetarian)
1/8 tsp dried thyme
1/8 tsp dried tarragon
1/8 tsp dried sage
1/4 cup cream (to keep it vegan substitute 1/4 cup of silken tofu)
2 tbls olive oil
2 tbls butter (olive oil can be used here to keep it vegan)
salt and pepper to taste (I recommend white pepper)
1. Preheat oven to 350 degrees
2. in casserole pan add cubed butternut squash and 2tbls olive oil. Cook for one hour or until fork tender. Stir at half hour mark.
3. In large, heavy sauce pan combine butter (or olive oil) with diced leek, garlic and parsnip. Sautee until tender.
4. Add veggie or chicken stock to sauce pan. If not using non-stick pan deglaze with stock.
5. Add squash to soup mixture.
6. Cook for half an hour at medium low.
7. Add cream (or tofu)
8. Blend until smooth using hand or stand up blender.