CSA BLOG 2014 – WEEK 17


Next CSA Pickups: September 23 & 25

In your share this week:

**Last week’s list below, waiting for updated list from Farmer Brett

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale




Orecchiette with Broccoli Rabe, Sausage, and Tomatoes
Adapted from Barefoot Contessa Foolproof by Ina Garten


1/2 pound sweet or hot Italian pork sausage or a combo
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 (14.5 ounce) can crushed tomatoes
1/4 cup dry red wine
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1/2 pound dried orecchiette pasta
1 bunch broccoli rabe
1/2 cup grated Parmesan or Pecorino cheese, plus extra for serving.

Preheat the oven to 350 degrees. Prick sausage with a fork and place on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Cool slightly and then slice  1/2-inch thick and set aside. Heat the oil over medium heat in a large heavy pan. Add sausage slices, stirring frequently, until lightly browned. Add garlic and cook for 1 minute. add tomatoes and juices, red wine, tomato paste, 1 teaspoon salt, and freshly ground black pepper and let the mixture simmer while you prepare pasta and broccoli rage.

Bring a very large pot half filled with water to a boil and add 1 tablespoon salt. Add the pasta and cook for 9 minutes. While the pasta is cooking, trim the broccoli rabe to just belwo the leaves and discard tough stems. Cut into 2-inch pieces. When pasta has cooked for 9 minutes, add broccoli rabe and cook for 2 to 3 minutes. Drain in a large colander, reserving 1/4 cup cooking water. Add pasta and broccoli to the sausage and tomato mixture. Stir in the Parmesan cheese and more salt and pepper to taste. If the pasta seems dry, add reserved cooking liquid. Serve with extra cheese on the side. Serves 3 to 4.


Vietnamese Grilled Steak & Cabbage Salad
Adapted from Cook This Now by Melissa Clark


1/4 cup soy sauce

Finely grated zest and freshly-squeezed juice of 1 lime
2 tablespoons grated fresh gingerroot
2 teaspoons toasted sesame oil
2 garlic cloves, finely chopped
1 1/4-pound flank steak, patted dry
2 carrots, peeled and trimmed
10 cups shredded or thinly sliced green or Chinese cabbage (about 1/2 large head)
1/4 cup fresh cilantro, basil, or mint (or a combo)
Kosher salt and fresh pepper
2 tablespoons chopped peanuts (optional)

For vinaigrette:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons olive or peanut oil
1 teaspoon fish sauce
Juice of 1 lime
Pinch cayenne pepper or red pepper flakes
1 garlic clove, finely chopped

For prep, whisk together the soy sauce, lime zest and juice, ginger, sesame oil, and garlic. Place the steak in a shallow dish and cover with marinade. Cover dish and refrigerate at least 1 hour and up to 12 hours. Remove steak from fridge 30 minutes prior to cooking. In a food processor fitted with grating attachment, shred the carrots and add to a large bowl. Add the cabbage and herbs. Cover and toss, and refrigerate for up to 3 hours.
To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.
To grill steak, cook over medium-high heat for about 6 minutes per side for medium-rare. You can also cook the steak under the broiler for about 3 to 4 minutes per side for medium-rare. Remove steak from grill or broiler and let rest for 5 to 10 minutes. Thinly slice steak against grain.
To assemble, add just enough of vinaigrette to cabbage salad to coat and toss well. Add more dressing or lime juice if desired. Place the salad on place and top with slices of steak. Top with chopping peanuts and more vinaigrette, if you want.


Turkey, Kale, and Brown Rice Soup
Adapted from Giada De Laurentiis

turkey kale brown rice soup

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces
1 large bell pepper, cut into 1/2-inch pieces
8 ounces ground white turkey meat
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed (or you can use vegetable broth)
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey, and break up and cooke until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes, and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.


Swiss Chard with Cranberries & Feta
Adpapted from Gourmet 

1 ( about 1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried cranberries (or you can substitute currants or raisins)
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.


Chard and Salami Frittata
Adapted from Bon Appétit magazine

6 to 7 large eggs (I only had extra-large and it came out fine)

3 tablespoons freshly-grated Pecorino or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch chard (or kale or spinach or a combo) about 10 ounces, stems and center ribs removed; leaves coarsely chopped
2 ounces thinly-sliced Genoa salami (or prosciutto or ham), cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, finely minced

Preheat the broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Heat olive oil in a medium (about 10-inch) nonstick broiler-proof skillet over medium-high heat.*(don’t have a nonstick ovenproof pan? Neither did I! See my note on how to do it without one, below). Add onion and sauté until tender, about 5 minutes. Add chard in 3 batches; toss until each begins to wilt before adding the next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet, stir one 1 minute. Add eggs to skillet, stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in the center, about 4 to 5 minutes. Remove cover and sprinkle remaining 1 1/2 tablespoons cheese over top. Transfer frittata to the broiler and cook until just set in the center and beginning to brown, about 1 minute. Using a flexible spatula, loosen frittata carefully around edges. Slide onto a platter. Serve warm or at room temp. Makes 4 servings (for a main course) or 6 to 8 (for appetizer portions).

*I didn’t have a nonstick skillet that was ovenproof, so I used a regular stainless steel skillet instead. Here’s what I did to keep the frittata from sticking to the bottom: After sautéing the onion, chard, salami and garlic, I removed the mixture from the pan and let it cool in a bowl. Then I mixed it into the eggs and stirred gently to distribute. I greased the skillet generously with butter on the bottom and sides, and then added the egg-chard mixture back to the pan. I followed the rest of the recipe as is. When the frittata came out of the broiler, I used two flexible spatulas to loosen it from the sides and bottom, and then transferred to a plate. I had a tiny bit stick to the bottom, but the frittata made it to the plate without cracking. And it was very tasty!


Asian-Style Vegetable Noodle Bowl
Adapted from Rachael Ray

Salt and pepper
1/2 pound whole wheat spaghetti
1 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
1/4 cup soy sauce
3 tablespoons honey or agave syrup
2 tablespoons tomato paste
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
2 to 3 carrots, chopped
1 large or 2 small head bok choy or Chinese cabbage stalks chopped and leaves shredded
2 small bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth. 3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat.Add the carrots, bok choy stems, and bell pepper and stir-fry for 3 or 4 minutes, then add the scallions, bok choy leaves, and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
Weekly CSA Blog produced by Nicole DeCoursy Mead

Spring On The Farm

by Dana Schlanger

The warm weather is here and winter has disappeared, and with it, the farm is becoming vivified with tons of new crops!  In our fields you’ll find veggies such as snow peas, sugar snap peas, beets, Swiss chard, cabbage, carrots, and chiogga.  Head into the greenhouse and you’ll see succulent spinach, cabbage, and plenty of lettuce -Red Soul, Tropicana, New Red Fire- you name it.  We hope you’re looking forward to the vegetable’s harvest as much as we are!

Check out Facebook for more of Dana’s photographs.

Dana of Yorktown High School, has been interning with us, over the past few months, helping us out with publicity and social media.