What I Made:Stir Fried Turnips with Turnip Greens, Spring Onions & Tofu

IMG_4287.JPGAbove: all my ingredients for the stir fry, ready to go. Turnips, turnip greens and young garlic from the farm. Also used the brassica flowers at the end to spice up the dish and make it more beautiful.

This recipe comes from the NY Times Cooking Section! Get the original here.

Ingredients:

 

  • 10 ounces firm tofu , drained and cut in chunks
  • 1 bunch baby turnips, with greens (about 1 pound total)
  • 1 to 2 tablespoons soy sauce (to taste)
  • 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
  • ¼ cup chicken stock, vegetable stock or water
  • 1 teaspoon honey or agave nectar
  • 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
  • Salt and freshly ground pepper to taste
  • 2 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
  • ½ cup coarsely chopped cilantro
  • 1 bunch chopped brassica flowers

Preparation:

  1. Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
  2. Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
  4. Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
  5. Return tofu to the wok along with the cilantro and brassica flowers. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.

I like things spicy, so I added a spoonful of Sambal Oelek to my dish at the end, and this was DELICIOUS. Such an interesting and unusual way to use turnips, and they taste terrific in this.

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I also made:

Stir Fried Squid and Tatsoi

Ingredients:

  • 1 lb squid, tubes and tentacles
  • 1 bunch tatsoi
  • 1 habenaro or thai chili
  • 2 cloves miced garlic
  • 1 tbls. minced ginger
  • 1/4 cup fish sauce
  • 1 tbls. oyster sauce
  • 2 tbls. sambal oelek (chili garlic sauce)
  • Peanut or sesame oil

Preparation:

  1. I sous vide the squid in salt, pepper and olive oil for 2 hours on 136 degrees F. If you don’t have a sous vide — just stir fry the squid for a couple minutes on each side. (But if you CAN sous vide, you will get the best squid you’ve ever tasted.) Then remove, stir fry the veggies and re-add the squid at the end.
  2. Heat wok. Then add oil until it shimmers.
  3. Add garlic, ginger and chili and stir fry for about 30 seconds
  4. Add tatsoi and stir fry until it wilts down
  5. Add squid, fish sauce, oyster sauce and sambal oelek and stir fry for 1 – 2 minutes.
  6. Enjoy!IMG_4284.JPG

 

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They Gave Us Wha..?!?!

New feature!! Thank you to CSA member Jonathan Blaufarb for the terrific idea!

Anyway most of what we got was pretty familiar this week. But there was one thing that made me go: wha? And a couple others I wasn’t sure what to do with.

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This little beauty is the Brassica flower! These particular ones are the flowers of the gorgeous tatsoi we got this week as well. They are 100% edible and kind of delicious! Here are some suggestions of what to do with your flowers:

  • Sauté them in garlic and olive oil
  • Cut them up and pop them into a salad
  • Use them as garnish for any number of things

Or you could do what I did, and use them in a stir fry. And if you’re really freaking out about them, they also look pretty just sitting in a glass.

We also got some coriander this week. I am planning to dry them out and harvest the seeds, which a lot of recipes call for whole and toasted; you could also grind them up with a mortar and pestle.

Got any other suggestions for these unusual ingredients? Send them our way and we will post them here!

 

What I Made: Barley Salad with Beets, Beet Greens & Feta

The CSA had a successful first pick up!! And it was a great pick up, filled with abundant veggies and all sorts of deliciousness.

Here’s some ideas of how to use all that produce!!

Barley Salad with Beets, Beet Greens and Feta

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I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. Also, this is delicious. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had Barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)

Ingredients:

  • 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
  • 1 cup barley, soaked for one hour in water to cover and drained
  • Salt, preferably kosher salt, to taste
  • 2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil 
  • ½ cup broken walnut pieces
  • 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
  • ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)

Preparation:

  1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  2. Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  3. While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

 

Here are 2 ideas for using that enormous cabbage:

Kimchi

This is what I’m doing this time around, although the recipe below is AMAZING too if you’re craving some meat with your cabbage. I’ll post step by step recipe with photos in the next couple of days. For now just an idea to inspire…

Sausage and Cabbage

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Ingredients:

  • Salt
  • 3 tablespoons unsalted butter
  • 2 pounds fresh sweet Italian pork sausages or bulk sausage
  • 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded (just use that whole enormous cabbage)
  • Freshly ground black pepper
  • Crusty bread and mustard, for serving

Preparation:

  1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
  2. Brown the sausage.
  3. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. (THIS STEP IS OPTIONAL — I HAVE DONE IT BOTH WAYS AND ITS EQUALLY DELICIOUS. BUT IT WILL MAKE MORE ROOM IN YOUR CASSEROLE).
  4. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
  5. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

This dish is amazing and easy, and will use ALL YOUR CABBAGE!!!!

 

 

2014 Contracts Now Available!

Hello Red Hook CSAers,

It is time, at long last, for contracts for the 2014 season!! Thank you so much for bearing with us as we dealt with the transformations at Added Value. The interim Executive Director, Dart Westphal, board members, and the core CSA team are working hard on the planning and organizing and are 100% committed to having an excellent 2014 season full of delicious food.

The contract is available here for you to sign up: Regular Share 2014. Due to the added nuances of changing management this year, we can only offer regular shares (no work shares, or low income shares for now), but they will be available in both small and large. If you have received a low-income share in the past, please email us and we can determine the best route since we are dedicated to trying to keep everyone involved.

The season will be starting soon — really soon!– so please get your contract back to us along with payment ASAP!!

This year, similar to last year, the CSA will be sourced through a combination of awesome Added Value produce when it is available (probably starting mid-season), and a local farmer from within the tri-state area. We will be providing detailed info on the farmer supplying us. Many thanks to the Added Value team that is currently planting, digging, and getting our harvest underway.

We are offering : veggie share, fruit share, cheese share through Ann Saxelby, and an egg share. Please note this year’s cheese share will have two options, large and small. The large share will receive (2) 1/3 lb cheese for $16/wk, and the small will receive (1) 1/3 lb cheese for $8/wk.

Season dates : June 21st – FIRST PICKUP through November 15th LAST PICKUP

Regarding payments

this year you will have 2 options:
1) pay all at once
2) two payments, one now, one mid season (august)

HOW TO MAKE Payments :
1. Paypal : https://www.epkdesign.com/addedvalue/donateform.php
2. check mailed to : Red Hook CSA PO Box 310028, Brooklyn, NY 11231

Regarding signed contracts :
Dates due for signed contracts and first payment :
+ Returning members have until JUNE 13th,
+ Waitlist has until JUNE 13th
+ CSA opens to all thereafter until we are full.

HOW TO RETURN Signed contracts :
1. email to redhookbkcsa@gmail.com (preferable)
2. mailed with payment to the address above

PLEASE EMAIL US BACK TO LET US KNOW WHAT SHARE YOU ARE SIGNING UP FOR AND HOW YOU HAVE MADE PAYMENT SO THAT WE CAN TRACK IT PROPERLY!

Regarding volunteer hours :
Each share requires volunteer hours to help the farm run more smoothly. We are doing things a bit differently this year. The share volunteer hours will be completed by manning the distribution table approx. ONE saturday during the season. This will depend on how many shareholders we get, it may need to be more than ONE, to be determined. If you have a Saturday already in mind, please email the date with your contract.

We will have a welcoming event the week soon after the first pick up. More details to come soon.

All the best
The CSA Core Group : Gita, Abby, Cristina, Erika, Tracy, Caleb

What I Made: Peaches and Cream Crepes

Ingredients:
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting

Directions:
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

peachesandcreamcrepes

What I Made: Eggplant Rollatini

1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
Salt and pepper
4 large eggs
3/4 cup pesto (I made mine with basil, parsley and garlic from our shares, and used pine nuts)
2 1/2 cups bread crumbs
Olive Oil or Cooking Spray
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat olive oil or cooking spray over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

Yum.
eggplantrollatini

What I Made: Chilled Tomato Soup

For this I just threw together a bunch of stuff we got in our shares.

4 large tomatoes
2 peppers (I used the white ones, mmm)
2 shallots
1 clove garlic
a few stalks of celery
1/4 cup olive oil
1/4 cup balsamic vinegar
a splash of agave
salt and pepper to taste

throw everything in a vitamix or high speed blender and eat with a chunk of bread. This uses a ton of stuff from our share and is super yummy.