Tuesday, March 27, 2007

several recipes and yes to turnips this week

Hello, CSA community:

I forgot to add baby turnips to your vegetable list! Jeanne caught it. I've updated the what's coming list.

And! Here are a few recipes and ideas that have been sent to us these last few days. Thanks to everyone for their submissions. I plan to get all this on the website within the next two days.


Dandelion Greens Salad from Beth

We make a delicious salad of the dandelion greens: roughly tear or cut, dress them with olive oil and a good balsamic vinegar, and then add a small handful of plump raisins. Toss and eat. Delicious!

Soup d'Oseille et pommes de terre
Potato and Sorrel Soup
Pronounced: soup / doh seh yuh / ay / pom / duh / tehrsubmitted by Jen Carlile

7 oz. sorrel leaves (or substitute young spinach leaves)
2 Tablespoons olive oil
1 onion finely chopped
2 large potatoes, peeld and cut into julienne strips (1-1/2 inches long/1/4 inch thick)
7-8 cups vegetable broth
1 teaspoon salt
3 egg yolks
1/2 cup sour cream

1. Remove the stems from the sorrel. Stacking several leaves on top of each other, roll them up lengthwise and then cut them into thin ribbons crosswise. Continue chiffonading the res of the sorrel, and set aside a few tablespoons for garnish.
2. Heat the olive oil in a large dutch oven and sauté the onion, stirring, until it is lightly colored.
3. Add the potatoes and stirring continously, cook them for about 5 minutes or until lightly colored.
4. Add 7 cups of the broth and salt and bring to a boil over high heat.
5. Add the sorrel chiffonade, reduce the heat to low, and cook for about 10 minutes or until the potatos are tender.
6. Whisk the egg yolks and sour cream together in a small bowl.
7. Pour a spoonful of the hot soup into the egg/sour cream mixture and whisk to combine.
8. Whisking the soup constantly, pour the tempered eggs back into the soup.
9. Cook the soup over low heat, moving the soup pot back and forth on the burner and continuing to stir with a wooden spoon. Do not allow the soup to boil; it should begin to slowly thicken.
10. Taste and add more salt if necessary. Thin with as much of the remaining cup of broth as necessary to get a nice consistency.
11. To serve:Ladle the soup into 6 heated serving plates and garnish with the reserved chiffonade.

Quiche Tip from Matt Wall:

We made the sorrel quiche last night, it was GREAT!
Here's my (well, somebody's; Mark Bittman has a version like this) quiche-baking tip:
Preheat to 425.
Poke the crust full of holes with a fork.
Put a piece of tin foil on top of the crust, cover with brown rice (taking care so that none of the rice will get in the crust -- the rice is just to keep the pie crust from bubbling with air pockets).
Put the crust in the oven for 12-15 minutes, depending on how hot your oven runs.
Remove from oven, remove the tin foil and rice. The rice is reusable as food, FYI.
Turn oven down to 325. NOW add quiche fillings and bake for 30-45 minutes.
This cooks slowly, but the crust is still crisp in the end, and you get less "bleed in" of the filling into the crust which makes for nicer pieces of quiche in the end.
julia's note: quiche is a great CSA recipe for many vegetables: steam, saute, roast vegetables, then add them to the quiche and bake. leftovers are wonderful to come home to as well.

from Melissa:

Thanks for all my veggies....And I love all your recipes for whenever I am at a loss... I don't know if you want another recipe.. but I have this one recipe that is great for all our winter greens. this is a yum yum easy recipe... tastes like greens and cheese... kids love it!! :)

1 bunch winter greens washed and chopped
1/2 Block Tofu
1 1/2 TLBSP white miso
4 cloves garlic minceds and plemon juice
o oil.
Mash tofu with fork, add miso and blend together. add pinch of salt and pepper... set asidesaute garlic and o. oil in pan until fragrant, add tofu mixture for about 2 minutes add greens and mix gently, saute until cooked through 8 minutes or so stir well add lemon juice and s and p to taste.
Andy's photo essay "Say it with Flowers"

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