Welcome to the 2018 CSA Season!! We are excited to kick off the season with a bountiful box full of delicious greens and other treats. Look for these posts on Monday evenings – you’ll get a list of what’s in the box for the week and recipes to help you use the produce in new and creative ways. Thank you for joining us this season. . . Enjoy!!
What’s in Box #1?
Salad Mix: A true Horton Road staple. This is our “original” blend which has some of all of the greens that we grow on the farm. For best storage, keep greens in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.
Baby Lettuce Blend: A mix of our mild baby loose leaf lettuces. You could use this as more salad or it would be nice as a topping for sandwiches, tacos, etc.
Kale: Red Russian variety. The first pick of the season. Excellent steamed, sauteed or eaten raw as “massaged” kale salad.
Green Onions: Parade variety. A versatile allium that is tasty raw or cooked. Add to salads, eggs, casseroles, tacos, etc. Remember to use the whole onion from the white part all the way up to the green tip.
Radishes: Cheriette variety. Crunchy with a delicious flavor. A great salad topper or eat plain with some butter and salt.
Spinach: These greens are very sweet right now. Can be eaten raw or cooked. Will keep for a while if stored in a plastic bag or other covered container.
Garlic Whistles: Often called “scapes”, these are the flowers that pop up from our Music garlic. You can use them in any way that you would normally use garlic, though they do have a milder flavor. These are only around for a short time, so enjoy them while they last!
Recipes:
Garlic Whistles Frittata
I personally love making frittatas and quiches all summer long because you can stuff tons of vegetables in them and throughout the season they’ll never come out the same twice. Garlic whistles are incredibly versatile and can be used generously since they have a much more mild flavor than their subterranean relatives. This recipe only calls for garlic whistles but you can add your other favorite veggies to the mix as well! – Laura
4 to 6 servings
Adapted from: https://www.bonappetit.com/recipe/onion-frittata
Ingredients:
8 eggs
½ cup grated parmesan cheese
3 large basil leaves, torn
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon salt
1/8 teaspoon black pepper
3 Tablespoons olive oil
1 cup thinly sliced garlic whistles (about 12, if you are short on garlic whistles feel free to make up the difference with onion or another veggie of your choice!)
1/3 cup whole-milk ricotta
Directions:
Preheat over to 400 degrees
Whisk first 7 ingredients in medium bowl, set aside.
Heat oil in a medium ovenproof skillet over medium-high heat. Add garlic scapes; sauté until soft. Reduce heat to low.
Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes.
Place in oven; bake until just set, 7-9 minutes. Slide frittata onto plate.
Serve warm or room temperature.
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Spring Radish Salad
http://www.pbs.org/food/kitchen-vignettes/spring-radish-salad/
This is a very simply and extremely delicious recipe. Since our first radish harvest at the farm, I have been adding them to many things for that extra crunch and spice. Try adding this salad onto sandwiches, toast, and bagels with cream cheese, or serve as a side dish. – Derek
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Strangolapreti
https://www.saveur.com/strangolapreti-italian-cheese-spinach-bread-crumb-dumpling-recipe
Strangolapretti is basically an Italian spinach and cheese dumpling that will melt in your mouth and is surprisingly easy to make! This recipe calls for Italian taleggio cheese, but this can be substituted for any other semi-soft cheese, like perhaps fontina. Make sure to allow the 45 minutes for the dumplings to freeze before boiling and cooking them. – Derek
Yum!