Sohui Kim's shiso can be served over rice.
Puzzled with what to do with your shiso from this week’s share? Chef Sohui Kim, co-owner of The Good Fork, has a solution that takes only minutes to prepare. “The shiso recipe is really, really simple,” she says. “It’s a Korean side dish recipe where the shiso is marinated and kept for several weeks to be eaten with steamed rice and fish or meat.”
{Recipe after the jump}
Sohui Kim, chef and co-owner of The Good Fork (pictured), shares her recipe for tomato gazpacho. Photo credit: Joe Tannis
On the menu at The Good Fork on Van Brunt Street, you’ll find items marked “AV” for our own Added Value vegetables. Chef Sohui Kim, who owns the restaurant with her husband Ben Schneider, notes it’s been a busy summer “cooking veggies from the farm,” and adds that The Good Fork also recently catered a wedding at the farm as well. But she found time to share her recipe for tomato gazpacho—a quick, simple recipe that calls for some recent CSA share vegetables: tomatoes, cucumbers and jalapeño.
{Recipe after the jump}
Added Value Cucumber soup at Kevin's
This comforting cooked cucumber soup recipe comes from Kevin Moore, chef and owner of Kevin’s. He and his partner Caroline are committed to using local produce at their restaurant whenever possible, whether they get it from the Added Value farm or grow it themselves. Continue reading
Garlic Confit, photo by Brad Farmerie
Give your CSA garlic the starring role for once. This easy confit is an herb-scented spreadable garlic that you can use on its own or in sandwiches, salads, and sauces. Continue reading
Cucumber and Pickled Okra Salad, photo by Brad Farmerie
This chilled salad is easy to make yet has many textures and flavors that defy the simplicity of its production. You’ll be a hit on the Brooklyn picnic circuit with this unique summer treat. Enjoy!
-Brad Farmerie Continue reading
Sesame Cinnamon Squash, photo by Brad Farmerie
This recipe takes its inspiration from a trip to Morocco a few years back, where cinnamon makes its way into not just the sweet dishes but the savory dishes as well, giving them a whisper of something familiar yet exotic.
This salad shows that when veggies are at their best you don’t need to drown them in butter, bacon, or dressing to make them taste good–they just ARE good. –Brad Farmerie Continue reading
Photo by Jason Adams
Brad Farmerie is the chef at Public, The Monday Room and Double Crown. You may recognize him from Iron Chef, or around the neighborhood. He’ll be sharing recipes based on his CSA vegetables all season, so get ready to be inspired.
This is a super simple, super tasty salad that can be whacked together in about 10-15 minutes, making it perfect for last-minute picnic planning.
Aleppo is a sun dried chili from Syria (they have it at Fairway) that has a mild sun dried flavor to it. If you aren’t in the mood to try something new, feel free to add any dried chili flakes or powder that you like.
Add a few dashes of Tabasco or some sliced fresh chili and this dual-purpose delight will make a pretty mean salsa for pork, chicken, or even fish tacos. –Brad Farmerie Continue reading
Need an idea for how to use your vegetables? We’re featuring CSA-friendly recipes from local chefs and restaurateurs. You can trust them, they’re professionals.
This recipe comes from Richard Etkin, chef de cuisine at Fort Defiance. You wouldn’t know it from tasting his perfect pork chop and bacon-laden collard greens (or from the fact that he’s from Argentina, the land of beef), but Richard has a background in vegan cooking and raw foods.
These vegetable wraps are from his salad-making days. Packed with seasonal vegetables and paired with a spicy-tart-sweet sauce whipped up a blender, these wraps are easy to make but look (and taste) impressive. And isn’t that everything you want in a recipe? – Moriah Simmons
