This Week's Share: Zucchini, Cucumbers, and More
This Week's Share: Bulb Onions, Carrots, Greens and More

Recipes for This Week: Zucchini, Chinese Cabbage and Kale

Absentmindedprof
(This photo from TheAbsentMindedProf on Flickr)

Got a recipe you'd like to recommend to other CSA Members? Shoot it in an email to me and I'll include it in the next recipe round-up!

Zucchini

With 6 pounds of zucchini in this week's share (or if you happened to be doubling up this week 12 pounds of zucchini!), many of you are no doubt looking for some new ideas for how to use it.

Last season, we featured quite a few Zucchini recipes here on the blog. You can see those here.

And here are few more new ideas -- we'll continue to share more as the summer rolls out.

The April issue of Food & Wine featured a Fried-Zucchini Spaghetti that looked great.  I'm eager to try it with our zucchini from this week's share.

In the comments of yesterday's post, Rebecca shared that she's eager to try these two recipes from her favorite blog: Baked Zucchini Fries and Zucchini Cheese Quiche

Chinese Cabbage

Lots of us either got Chinese cabbage this week or have some left over from previous weeks. Maria sent in thsi recipe for Sesame Noodles with Cabbage that she had tried and thought was great.

Got Kale?

I ran across thsi raw kale salad that I thought looked quite good but I havne't tried it yet: Raw Kale Salad With Crumbled Blue Cheese and Sweet Balsamic Vinaigrette.

CSA member Patrick also sent in a recipe that he had enjoyed for Kale and White Bean Soup. Here it is:

 

Kale and White Bean Soup
From The Complete Italian Vegetarian Cookbook by Jack Bishop.

3/4 pound kale
salt
1/4 cup extra-virgin olive oil
4 medium garlic cloves, minced
1 teaspoon minced fresh sage leaves
4 1/2 cups Basic Cannellini Beans (see below) with about 1 cup cooking liquid reserved
Ground Pepper
Freshly grated Parmigiano-Reggiano cheese

 1. Trim and discard the tough kale stems just below the base of the leaves.  Tear off the tender dark green leafy portions on either side of the center veins.  (There should be about 6 cups of firmly packed leaves.)  Wash the leaves in successive bowls of cold water until grit no longer appears in the bottom of the bowl.  Shake the leaves to remove excess water but do not dry them. Coarsely chop the leaves.

 2.  Bring 1 quart water to a boil in a large soup kettle or stockpot.  Add the kale and 1 teaspoon of salt and simmer until tender, about 15 minutes.  Drain, reserving the cooking liquid in a measuring cup.  there should be about 2 cups.

 3.  Heat the oil in the empty stockpot.  Add the garlic and sauté over medium heat until golden, about 2 minutes (be careful not to burn the garlic).  Stir in the sage and cook for 20 seconds to release its flavor.  Add the kale and cook, stirring often , until well coated with the oil, about 1 minute.

 4.  Add the beans.  Add enough bean cooking liquid to the measuring cup with the kale-cooking liquid to make 2 1/2 cups.  Add to the pot with salt and pepper to taste.  Simmer just until the flavors have blended, about 5 minutes.

 5.  Transfer 2 cups of the soup to a food processor or blender and puree until smooth.  Stir the pureed soup back into the pot.  If desired, the soup may be thinned with the remaining bean cooking liquid.  Adjust the seasonings.

 6.  Ladle the soup into warm bowls and serve immediately with grated cheese passed separately at the table.

 

Basic Cannellini Beans
From The Complete Italian Vegetarian Cookbook by Jack Bishop.

1 pound dried cannellini beans
3 large garlic cloves
2 bay leaves
salt

1.  Pick through the beans to remove any stones or shriveled beans.  Place the beans in a large bowl and add enough cold water to cover by several inches.  Soak for at least 8 hours or overnight.

2.  Place the beans in a large saucepan with enough of the soaking water to cover by several inches.  Add the garlic and bay leaves and bring to a boil.  Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally.

3.  Add salt to taste (at least 1 or 2 teaspoons) and continue to cook until the beans are still a little firm, tender, but not falling apart. 5 to 30 minutes  more, depending on the freshness of the beans and how long they were soaked.  Turn off the heat and allow the beans to cool in their cooking liquid.

 

And lastly, Deborah shared this link on Facebook for an NPR story, "Oh, The Things You Can Do With A Farm-Share Box." It includes some nice looking recipes for greens. 

 

Have questions or other recipes to share? Send me an email!

 -- Clay

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