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.

Continue reading "Recipes for This Week: Zucchini, Chinese Cabbage and Kale" »


Recipes for This Week: Cabbage, Greens and Swiss Chard

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Here are a few recommended recipes from CSA members that I received over the last week. If you have a recipe to recommend, or want to submit a photo, email me anytime. (As an aside, photos don't have to be professional. The one above is one that I snapped on my phone and then doctored with an app called Instagram).  

And now, here are some ideas for Cabbage, Greens and Chard.  

Cabbage Ideas...

Angela made and loved this recipe for Sweet and Spicy Pork and Napa Cabbage Stir Fry with Spicy Noodles that she found at AllRecipes.com. She substituted fish for the pork, but also believes that it would be a great vegetarian dish, too. 

Laura recommends two Cabbage recipes: Stuffed Cabbage from Smitten Kitchen and a Chinese Cabbage Salad that she says is great. 

Ideas for Greens...

Deborah, on our Facebook page, recommends this recipe for Southern-Style Crock Pot Greens. It can use collard or turnip greens (or both).  

Remember, that the greens on our turnips are edible, as are the greens on your radishes


Ideas for Swiss Chard...

Angela writes both a recipe and a book recommendation. I read the book, too, and absolutely loved it:

"This is a recipe from the book Animal Vegetable Miracle by Barbara Kingsolver.  Her family ate a whole year using essentially only products from their farm or produced locally.  They provided recipes for seasonal vegetables throughout the year in the book and provide them on their website.  This one [for Swiss Chard] is called Eggs in a Nest and is a tasty way to use Swiss chard, though I use sun-dried tomatoes in oil instead of dried ones."

 

Happy cooking!

-- Clay


Recipes for This Week + A Call for Photos and Recipes

Cabbage

In preparation for this CSA season, we did a little tidying up here on the blog.

Chiefly, we cleaned up the categories in which the posts are filed, condensing the main topics into a handful of items (like This Week's Share). We also built out categories for recipe related posts. 

So you'll find, on the lefthand side of the blog, a listing of recipes for everything from arugula to zucchini

This week's share introduces Chinese cabbage.  Last year, we featured four ideas for using cabbage. Here's one more: 

Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro (via MarthaStewart.com). This could be made vegetarian by omitting the pork and substituting the fish sauce with soy sauce or mirin. 

Also, we would love to feature photos and recipes submitted by CSA members this year on the blog. If you snap a photo with your phone or run across a recipe that you like, shoot it to me in an email! We'll be looking for ideas to share all season long.

 


Recipe Ideas: Chinese/Napa Cabbage

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(Photo Courtesy of TheBittenWord.com)

 

This week's share included one head of Chinese cabbage, also referred to as Napa cabbage. This is the same type of cabbage that Koreans use to make kimchi.

Something tells us that very few of you are planning to use your cabbage to make kimchi, but if you are, let us know -- we'd love to hear about it!

How are you planning to use your cabbage from this week's share? If you need ideas, here are a few:

What are your ideas for using Napa cabbage? Let us know in the comments!


Update and Summer Ginger Slaw Recipe

Early July is always a strange time for what's in the shares.   While the summer sun shines bright and the flowers are in full bloom -  crops like tomatoes, peppers and eggplant aren't quite ready (though they're looking great in the fields) and the spring crops, like peas, kale and collards have run their cycle.  Over the next few weeks you should see the share size increase with more summer squash and as they ripen . . . cucumbers, tomatoes and peppers.  

However, this is also an exciting time.  July means garlic harvesting - you can look forward to a head of garlic in every share for the rest of the season!  July also means the first chile peppers and beans are here and ready to be combined with the last weeks of cabbage and lettuce to make tasty meals.  One such delicious raw summery salad to try is  Summer Ginger Slaw, recipe courtesy of Yofi. Grab your cabbage and scallions, that lonely Kohlrabi still in the fridge and pick some cilantro at the farm to make this tasty treat inspired by Burma Restaurant.

 

Summer Ginger Slaw

 

1 head cabbage
1 kohlrabi
3 carrots
1/2 yellow onion or a few scallions
Optional: chopped green beans 

 

Shred all ingredients listed above and mix in a bowl.

 

Then add:
4 tbsp chopped pickled ginger (sushi style)
1 tbsp toasted sesame seeds
4 cloves toasted finely chopped garlic
1 tbsp sesame oil
1/2 cup tamari sauce
fresh pepper to taste
fresh cilantro, chopped, to taste

 

Mix well, chill, and serve.

 


See you at the farm, 

- Kristin
Clagett Farm Staff

Clagett Farm Recipes~ Let’s Start With Dessert!

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Photos and Recipes~Rita Calvert 2007

Rita Calvert is a member of the farm and a chef.  She has offered to create recipes that make use of our share each week and post them on this weblog.  If you would like to offer any of your own, let us know!   -Carrie

Here's Rita:

Tips & Tidbits
Before we lead you to dessert we want to chat about “herb motivation”.  A friend shared the theory that he builds his meal around the fresh herb du jour. That sounds like a good old world theory to us so why not take a look to the abundant dill or few kinds of mint or many other green goodies. They are there for the pickins’ after all!

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Cool Carrot Miso Sauce with Ginger over Chinese Cabbage
Serves 4-6

The sauce for this recipe is a Japanese tradition and if you have experienced it, you would drool for the recipe. It is a perfect blanket for the sprightly Chinese cabbage in this week’s harvest.

1/3 cup seasoned rice vinegar
1 cup grated carrot
2 tablespoons fresh grated ginger
1 tablespoon toasted sesame oil
2 tablespoons miso paste (white preferred)
1/4 cup water
1/4 cup canola oil
garlic chives, chopped
1 head Clagett Chinese Cabbage, cut into lengthwise wedges and lightly steamed

For the Carrot Miso Sauce
Place all ingredients except canola oil, chives and cabbage in a blender or food processor. Process until smooth while drizzling in oil. Drizzle the Carrot Miso Sauce over the cabbage wedges and serve topped with a sprinkle of garlic chives.

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Spanish Braised Spinach with Chickpeas
Serves 6

In Spain this dish is a tempting and healthy standard. You can try various greens such as Swiss chard or try adding some of Clagett’s spicy greens.

3 tablespoon extra-virgin olive oil
3 slices bacon (about 2 oz.)
6 cloves garlic (3 whole and 3 chopped medium-fine)
6 slices (1/4-inch thick) baguette or crusty country bread (about 1-1/2 oz. total)
1/2 tsp. ground cumin
1/4 tsp. paprika
20 oz. fresh spinach, stemmed, washed, drained, and coarsely chopped
1 can (15-1/2 oz.) chickpeas, rinsed and drained
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar or another wine vinegar

In a large, straight-sided skillet, heat the olive oil over medium heat and add the bacon. Cook, flipping occasionally, until the bacon is golden and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels.

Add the 3 whole cloves of garlic and the bread to the pan, and sauté until the garlic is tender and golden and the bread is deep golden brown on both sides, 4 to 5 minutes. Using tongs or a slotted spoon, transfer the whole garlic cloves and 4 of the toasts to a mortar (or a small food processor). Set aside the remaining 2 slices of toast on a paper towel.

To the same skillet, add the 3 cloves chopped garlic, the cumin, and the paprika. Cook, stirring, until fragrant and the garlic begins to brown, 15 to 30 seconds. Increase the heat to medium high and immediately begin adding the spinach in batches, stirring to wilt. When all the spinach is in the pan, add the chickpeas, 1 cup water, 1 tsp. salt, and several grinds of black pepper. Bring to a simmer.

Meanwhile, mash the bread slices and garlic in the mortar or process in the processor (don't mash the 2 reserved toast slices) with the vinegar and 1 to 2 Tbs. water until puréed. Stir the mashed bread mixture into the spinach, lower the heat to medium, and simmer until the liquid has reduced almost completely but the spinach is still moist, about 10 minutes. Crumble the bacon and stir it in. Taste and add more salt or vinegar if needed. Crumble the reserved toast over the spinach. Serve hot or warm.

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Greens and Tofu with Almond Ginger Drizzle
From the book Feeding the Whole Family, by Cynthia Lair, Moon Smile Press, 1998, reprinted with permission, available from Amazon.com.

Marinade
• 3 cloves garlic, sliced
• 4-5 slices (1/8 inch thick) fresh gingerroot
• 1 cup water
• 1 tablespoon brown rice vinegar
• 1 tablespoon toasted sesame oil
• 1/3 cup tamari or shoyu (look for this in the section of your grocery store with Thai foods)
• 1 pound firm tofu
• 1-2 large bunches greens (I used kale)
• 8 ounces udon noodles (find in the section of your grocery store with Asian foods)

Sauce
• 1/4 cup creamy almond butter
• 2 teaspoons maple syrup
• 2 tablespoons tamari or shoyu
• 1 tablespoon brown rice vinegar
• 1 teaspoon grated gingerroot
• 1-2 teaspoons hot pepper oil
• 1/3 cup water

• In the morning, combine all ingredients from marinade.
• Cut tofu into 1/2" slabs, then cut slabs into triangles.
• Put marinade and tofu in a glass storage container with a tight-fitting lid and refrigerate 4-8 hours.
• Heat oil in a skillet. Place marinated tofu pieces in oil and brown on both sides. Set aside and prepare greens.
• Bring 2 quarts of water and 1/2 teaspoon of salt to boil. Submerge greens. Boil for 7-10 minutes.
• Pour cooked greens into a colander in the sink. Let cook. Squeeze out excess water with your hands and chop into bite sized pieces.
• Bring a large pot of water to boil and cook udon noodles, according to package directions. While noodles are cooking, prepare sauce.
• Put all ingredients in a small pan on low heat. Using a whisk, mix ingredients until smooth and warm.
• Add extra water for desired consistency. Serve noodles with cooked greens and browned tofu on top. Drizzle sauce over all.

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Strawberry Panna Cotta
Serves 6

Simple and sumptious, this is a lush dish for expanding those extra extra extra sweet Clagett strawberries this season. Cooks' note: Panna cotta can be chilled in molds, covered, up to 2 days.

Panna Cotta:
3 cups sliced strawberries (1 pound)
1 3/4 cups well-shaken low-fat buttermilk
6 tablespoons sugar
2 1/2 teaspoons unflavored gelatin, from less than 2 (1/4-ounce) envelopes
1/4 cup whole milk
1/4 cup heavy cream

Garnish:
extra fresh berries
fresh mint leaves

Make panna cotta:
Blend strawberries, buttermilk, and sugar in a blender until very smooth. Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Bring cream to a boil in a small saucepan. Remove from heat and add gelatin mixture, stirring until dissolved. Whisk cream mixture into strawberry puree and pour into molds. Chill molds, covered, until firm, at least 8 hours.

To unmold:
Dip molds in a small bowl of hot water 2 or 3 seconds, then invert onto dessert plates and remove molds. Let stand at room temperature 20 minutes to soften slightly.

Make compote while panna cottas stand:
Halve strawberries lengthwise if small, or quarter if larger. Whisk together orange juice and superfine sugar in a bowl until sugar is dissolved and add strawberries, tossing to coat. Set the compote aside to macerate for 10 minutes.

Serve panna cotta topped with fresh strawberies and mint.


Rita's Recipes: "Hand Food Farm Picnic"

Clagett Farm CSA Recipes   Spring/Summer 2006

We like to give you recipes that act as the foundation; recipes you can use frequently and build upon. So we might just call for that Walnut Lemon Pesto from week 1. Remember..do you have it as your Staple Recipe? Also the Garden Salad is another great staple and as produce comes in & out of season, just exchange.

Hand Food Farm Picnic

Thai Cashew Coconut Dip w/ Farm "Dippers"
Asian Cabbage  Wraps
Asian Cole Slaw
Fresh Strawberries with Lavender Lemon Curd

We¹re coordinating an entire Farm Picnic Menu for you this time based on Hand Food  which  is extremely popular & fun! (In our book, it has to be a Good Time).

For dessert use those marvelous sweet strawberries and add some fresh clipped lavender to a purchased lemon curd (or make your own if you feel especially handy).

Thai Cashew Coconut Dip w/ Farm "Dippers"
Makes about 2-1/2  cups dip

In our area Safeway and shoppers Food Warehouse carry this in their Asian section or get it at an Asian grocery.

1 cup Cashew Macadamia Butter (or Cashew Butter, or Sunflower butter) 1 14 oz can Coconut milk (NOT the sweetened kind) 1 clove garlic, minced juice of 1 lime 1/3 to 1/3 cup Thai Chile Sauce fish sauce, soy sauce or salt to taste
garnish: anise hyssop, or Thai basil or regular basil
fresh chopped cilantro

Blend the above i ingredients and adjust seasonings to taste. Place in bowl surrounded by ³Dippers². Garnish with fresh herbs

Dippers: Kohlrabi slices, carrots, snopeas, cucumber slices, bell pepper wedges, pumpernickel pretzel rods, rice crackers

Asian Cabbage  Wraps
Serves 6

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
2 cups fresh sugar snap peas
3 garlic cloves, minced
1/3 cup chopped garlic scapes
1/2 cup chopped fresh cilantro
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
1/2 teaspoon minced seeded Thai chilies or Dragon chile
8 whole leaves Asian cabbage (coarse stem removed)

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Add the sugar snaps & stir fry 1 minute more. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

Add noodles, garlic scapes and remaining ingredients to bowl. Toss to blend. Season with salt and pepper. Mound on a platter surround with cabbage leaves for folks to serve themselves. Hold the cabbage leaf in the hand and fill with noodle mixture.

Asian Cole Slaw
Serves 8

1/2 cup green scallions or garlic scallions
1 head of Asian green cabbage
2 large carrots
1/2  cup mayonnaise
1/4  cup rice wine vinegar
1/4 cup honey
1 tablespoon freshly grated ginger
2 tablespoons Oriental toasted sesame oil
salt and freshly ground black pepper
sesame seeds, toasted

Slice half of the scallions, cabbage and carrot into a very thin julienne (Use a mandolin if available) and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey, ginger and sesame oil until thoroughly mixed and pour over cabbage mixture. Sprinkle the top with sesame seeds.

Recipes from "Cook For Life Balance" by Rita Calvert