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Recipes for CSA Week 10

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

SIO CSA Recipes Week 10, 2014

Mostly salads again here for this hot week. The Green Curry is quite quick so won’t keep you at the stove for long. And I noticed quite a few recipes call for lime juice or zest so pick up a couple of limes if you can. Happy cooking and stay cool!

Caprese Salad
Nicoise-like Salad with Grilled Onions
Cucumber, Sesame and Peanut Salad
Green Curry with Eggplant and Basil
Cucumber Salad with Tropea Onions, Dill and Blue Cheese Dressing
Farcous (savory Chard Pancakes) with Dill

Beans and Dill

And a late addition idea for the beautiful dill:  I’ve been adding plenty of chopped fresh dill to bowls of black beans (cold), tomatoes, Tropea onions, and some good olive oil and I’m really enjoying the dill and beans combination. Give it a try!

black beans with dill, pickled onions tomatoes

 

Caprese Salad

You don’t really need a recipe for this classic. Just slice the tomatoes thickly on the equator and overlap with slices of fresh mozzarella and whole basil leaves and drizzle it all with the best olive oil you have and plenty of good sea salt. A little balsamic, sherry or red wine vinegar is good too but not a must. Good crusty bread is a bonus. And  few thin slices of Torpedo onion wouldn’t be authentic but would be awfully good.

Nicoise-like Salad with Grilled Onions

Nicoise KD

I take the idea of Salade Nicoise and adapt it all summer long, i.e. take fresh and/or cooked vegetables, good Oregon Albacore (usually canned), and hardboiled eggs, drizzled with an herby and/or creamy dressing, as a complete, fabulous dinner.

Quantities are of course to be adapted to suit your needs and can be varied in all ways. You just want enough dressing for everything so scale that up if you’re using more vegetables.

This week grilled or raw Tropea Onions would be a lovely addition/variation. You could certainly also add roasted squash or diced cucumber to the mix.

Serves 4

¾ lb  green beans, trimmed
¾-1 lb potatoes, scrubbed and cut into thumb-sized chunks (optional)
1 large or several smaller tomatoes, cut into 3/4-inch wedges
4 eggs, hardboiled
1-2 Tropea onions, thickly sliced into rounds and grilled or broiled with a little olive oil and salt or thinly sliced raw Tropea onion
1-2 cans albacore (5-6 oz) or fresh if you have it, seared
4 cups lettuce, washed and torn (optional)

10 sprigs of parsley (more or less), finely chopped or handful of basil leaves or 1 tablespoon chopped dill
1 clove garlic, minced
2 tablespoon red wine vinegar (more to taste)
1 ½ teaspoons Dijon-style mustard
5 tablespoons good-tasting olive oil (more to taste)
2 tablespoons mayonnaise (or aioli if you happen to have some made) or Greek yogurt (optional)
Salt and pepper

My favorite way to hard-boil eggs is to bring the water to a boil and then immediately turn off the heat and set your timer for 9 minutes. Then drain the eggs and run under/let sit in cold water. This will give you perfectly cooked eggs with firm but slightly creamy yolks—no chalkiness or gray lines in site. Eggs like this are perfect for this kind of a composed salad. Peal eggs and cut into quarters.

Bring a large pot of water to which you’ve added 1 tablespoon or so sea salt to a rapid boil. Put in the beans and brink back to a boil as quickly as possible. Cooking really brings out the flavor in green beans and after 5 minutes you loose the “squeak” that you get if they’re not quite done enough. Drain them and run under cold water. I don’t bother with the ice-bath method but you certainly can.

Cook potatoes until tender.

Mix all dressing ingredients together.

Toss the lettuce, if using, with a little of the dressing and spread on a platter and arrange the quartered eggs, beans, potatoes and onions on top. Put the tuna, broken up into pieces in the center. Drizzle the remaining dressing over everything. Serve with good crusty bread.

Cucumber Salad with Peanuts and Sesame

This slightly unusual combination of ingredients and flavors is crunchy, cool, sweet/tart and rather addictive. Enjoy!

cucumber coconut peanut salad

Serves 2-3

1 large cucumber, halved, seeds removed and thinly sliced or diced
1 jalapeno pepper, minced (Remove the seeds for a milder salad.)
1 clove garlic, finely minced
½ teaspoon fresh ginger, grated or finely minced
1 lime, zest and juice
1 tablespoon rice vinegar
½ teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon toasted black sesame seeds (regular are just fine—the black ones look great but the flavor is very similar)
2 tablespoons salted and roasted peanuts, roughly chopped
1/3 cup roasted, flaked coconut (an inspiration from a different recipe on 101cookbooks.com)(optional)
Fresh basil, mint, or cilantro or a combination of them, chopped

Place the cucumber slices or dice, and chile pepper in a large bowl, toss to mix. In a small bowl whisk together the garlic, ginger, lime zest and juice, rice vinegar, fish sauce, sesame oil, and honey. Drizzle the vinaigrette over the cucumbers and toss until thoroughly mixed. Refrigerate for 30 minutes to allow the flavors to deepen. Before serving add the sesame seeds, toasted coconut (if using) peanuts, and herbs and toss again. Taste and adjust seasoning and serve right away.

Thai Green Curry with Green Beans and Eggplant

I have made variations of this Thai-inspired curry for 15 years. It is not an authentic green curry but a tasty, quick adaptation. You can easily add chicken or tofu to it for an even heartier dish though it’s wonderfully rich and satisfying without as well.

The curry is even better if you have (kaffir) lime leaves–Whole Foods and New Seasons and many Asian grocery stores typically have them. They freeze perfectly so if you see some but plenty and freeze for future curries. But don’t worry if you don’t.

Serves 4 (generously)

2-3 handfuls of green beans, washed ends trimmed and cut into 2-inch pieces
1 medium Japanese eggplant, halved and sliced into half rounds
3-4 kaffir lime leaves (optional–see headnote)
1 – 2 inch piece of ginger, peeled and minced
2 cloves of garlic, minced
1 1/2 heaping teaspoon (or to taste) green curry paste (Thai & True is a great local Oregon brand)
2 teaspoons soy sauce
2-3 teaspoons fish sauce (can omit to make it vegetarian/vegan)
1 can coconut milk (full fat preferably but light will work too)
1/4 cup basil, packed and roughly chopped or torn
Salt to taste
Juice of half a lemon or lime (optional but excellent especially if you don’t have kaffir lime leaves)
White or brown cooked Jasmine or other long grain rice

Heat wok or large sauté pan over medium-high heat. Add ½ cup of coconut milk (use the thickest, part usually at the top of the can) and bring to a simmer. Stir occasionally for 2-3 minutes. Add the curry paste, garlic and ginger and fry it for about 3-4 minutes until it’s fragrant. Then add the remainder of the coconut milk plus ½ can’s worth of water, lime leaves, if using, soy sauce and fish sauce. Bring to a boil and then turn down to a simmer and add the beans and eggplant  and simmer for about 10 minutes until the vegetables are tender. Add the basil and cook for another minute or two. Adjust seasoning with a bit of salt or more soy sauce and/or fish sauce or salt if needed and finish with a generous squeeze of lime or lemon juice, if using. Serve hot over rice.

Cucumber Salad with Tropea Onion and Blue Cheese Dressing (& Vegan Alternative)

This is crunchy, fresh and delicious! The lime juice and zest are prominent and balance the richness of the Gorgonzola. You can certainly use shallots or regular onions, red or not for this but if when you have Torpedo onions, by all means use them.

This makes more dressing than you’ll need but it’s so good and if you think you’ll use it something else (with the tomatoes or green beans maybe), make it all and save the rest for something else.

1 large cucumber, washed, and sliced into about ¼-inch slices
½ – 1 Tropea onion, very thinly sliced (depending on how much onion you like)
2 tablespoons dill, chopped

For the dressing:

3 tablespoons Gorgonzola Dolce blue cheese, at room temperature
1/2 cup sour cream or Greek yogurt
Zest and juice from one lime or white wine vinegar if you don’t have a lime
1 teaspoon sea salt
Freshly ground black pepper
1 teaspoon sugar

In a medium mixing bowl, whisk together the blue cheese, sour cream or yogurt, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve. Just before serving in a large bowl toss the salad ingredients; add about half the dressing and mix well to combine. Taste for seasonings and serve. Add more dressing if needed.

** Vegan alternative:

For a very different but very good variation on this make this dressing.

2 teaspoons orange zest
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup olive oil
1 jalapeño pepper, seeds and membranes removed, minced
2 tablespoons chopped fresh dill
Sea salt and freshly ground black pepper to taste

Whisk orange juice, lime juice, jalapeño, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in 1/2 cup oil; season the vinaigrette with salt and pepper to taste. Pour into a mason jar with a tight lid; keep in refrigerator and use as much as you need for the salad

Farçous (Savory Chard Pancakes)

farcous

–adapted from Around my French Table by Dorie Greenspan

These are an absolute cinch to make if you have a food processor. It takes 5 minutes to make the batter and a bit longer to fry them but they are so addictive. These are made all over Southwest France and I’m sure with variations of herbs and greens, but most typically they are made with chard, parsley and chives but they are delicious with dill as well.

They also keep and freeze well and make great snacks. You can also experiment with different flours and combinations of flours if you’d like. Half whole wheat flour works well and I imagine spelt flour would too.

This recipe makes a lot of pancakes so you can cut it in half or make the whole thing and just save some for lunch the next day. I promise you won’t have trouble eating them up.

Serves 6

2 cups whole milk
1 1/2 cups all-purpose flour (or half all-purpose and half whole wheat)
3 large eggs
½ cup chopped onion
1 clove garlic, finely chopped
1/2 cup chopped parsley
2 tablespoons chopped dill
2 tablespoons of chives, chopped (optional)
1 large bunch chard leaves, washed, shaken dry and center rib and stems removed (can save for other use)
Salt (these need a lot of salt! Start with 1 teaspoon kosher or sea salt. Taste the first pancake and add more if they’re bland. They really need salt to lift up the flavors of the herbs and greens)
Freshly ground pepper
Vegetable oil or olive oil for pan-frying
For optional topping: a little salt, lemon zest and juice stirred into plain Greek or whole milk yogurt or just plain yogurt.

Preheat oven to 250 degrees and place a baking sheet in the oven.

Put milk, flour, eggs, garlic, herbs, salt and pepper in a food processor or blender. Mix until smooth. Taste for seasoning and add salt and pepper as needed. Add the chard leaves to the batter (little by little if you don’t have a lot of space) and blend, but don’t over blend. The mixture does not need to be homogenous and is better with a bit of variation in size of the chard leaf pieces.

You can make these pancakes large, like crepes (and use a crepe pan if you have one) or smaller, like regular pancakes. Pour about 1 tablespoon of oil into your pan (less if it’s a crepe/non-stick pan) and heat over medium-high heat. Add the batter to the pan for whatever size pancakes you’re making and cook until for a few minutes until the edges begin to brown and curl. Flip them over and cook them for a couple more minutes until evenly browned. Place in warm oven while you make the remainder of the pancakes.

These are wonderful with a dollop of yogurt (especially Greek yogurt) to which you can add a bit of lemon zest and little lemon juice. Make a green salad and you have a lovely dinner.

Comments

CSA News: Week 10- July 29 to July 31

This Week’s Share

Crop

Family Share

Half Share

Basil 1 pound 1/2 pound
Beans, Provider 1 pound 1/2 pound
Chard 2 bunches 1 bunch
Cucumbers 4-6 each 2-3 each
Dill 2 bunches 1 bunch
Eggplant (on rotation) 2 each 1 each
Onion, Red Long of Tropea 2 each 1 each
Summer Squash 1 pound 1/2 pound
Tomatoes, Heirlooms 3 pounds 1 ½ pounds

Share Notes

  • Basil: We are blowing out the basil in our covered house this week, and that means a big bag for you. This is definitely your chance to make some pesto for freezing and saving (try making them in to ice cubes for easy portioning and thawing in the future). Of course used fresh it’s the perfect friend for your heirloom tomatoes as well.
  • Beans: This is the first of several rounds of fresh beans this summer, so enjoy them your favorite way now or later. You’ll see them for the second time in the next few weeks. This variety this week is called Provider, a delicious and crisp green type bush type.
  • Cucumbers: You may see our green-skinned Marketmore cucumbers or white-skinned Silver Slicer cucumbers in your shares over the next several weeks. If you already received a Silver Slicer in the past week, we hope you enjoyed it’s more tender skin and subtle sweetness.
  • Eggplant, Japanese: We are starting out with our Orient Express Japanese eggplant this week in the shares. The harvest yields are not quite as high as we hoped, so that means this crop is going out On Rotation. That means some pick-up sites will receive it, and other will not. We keep close records of crops going out on rotation to make sure each member receives the same amount over the course of the season. For those sites not receiving eggplant, you will receive an additional amount of cucumbers.

 

Comments

Recipes for CSA Week 9

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

A wide range of dishes this week and pick up some dill and basil if you can and some lemongrass if you’d like to make the homemade green curry paste that uses your whole bunch of cilantro, roots and all. You can also substitute lime or lemon zest for the lemon grass. Enjoy!

Green Curry with Summer Squash and Homemade Green Curry Paste
Summer Squash Sauté with Cream and Tarragon
Sweet Onion and Kale Galette or Pizza
Fennel Pilaf with Toasted Cumin and Golden Raisins
Beet, Cilantro, Avocado (and Bread) Salad
Cucumber and Sweet Onion Salad

Green Curry with Summer Squash and Homemade Green Curry Paste

The beautiful bunch of cilantro, roots and all, is perfect for a batch of homemade green curry, which, if you have a food processor does not take long to make. The batch of curry paste will make more than you need for the soup so feel free to use it as a part of a dressing or marinade or make another curry.

Zucchini Green Curry Soup over Rice

Curry paste:

1-inch piece ginger, peeled and chopped
1-2 Serrano chilies deseeded (or seeds kept in if you like it spicier) and roughly chopped (I sometimes use 1/3 -1/2 teaspoon red pepper flakes if I don’t have any fresh chilies)
1½ lemongrass stalks, outer layer and tough ends removed, chopped (can omit and use more lime zest which is what I sometimes do)
1 garlic clove, crushed
1 shallot-sized chunk of onion, peeled and chopped
½ tablespoon coriander seeds, ground
½ teaspoon cumin seeds, finely ground
Grated zest and juice of half a lime or more if you don’t have lemon grass (see above)
2 tablespoons coconut or vegetable oil
1 bunch  cilantro, stalks, roots and all, washed and shaken dry

3-4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices
1/2 a medium onion (sweet or regular yellow onion), thinly sliced
4 small potatoes (new potatoes if possible), scrubbed and cut into small dice (optional)
3 cloves garlic, minced
2 tablespoons (or more) homemade green curry paste, above (or use 2 teaspoons of a store bought variety such as Thai and True or Mae Ploy)
1 can full fat coconut milk
2 cups veggie bouillon broth (or other veggie or chicken stock)
Salt
Squeeze of lime juice to taste (optional)
A bit more chopped cilantro, optional
Cooked white or brown, long grain rice

Start by making the curry paste. Put all the paste ingredients in the small bowl of a food processor and blend to a paste.

Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the green curry paste and whisk it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.

Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, if using, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.

Serve hot over rice and garnished with more cilantro if you’d like.

Summer Squash Sauté with Cream and Tarragon

I learned this simple technique from a friend and it’s a lovely way to vary my more basic “zucchini in the frying pan” routine. It’s particularly good with tarragon if you have some but basil is a good substitute.

sauteed zucchini with cream tarragon

1 tablespoon butter or olive oil though butter is very good here and how my friend insisted it is done
3 medium zucchini or other summer squash, washed, trimmed and cut into ¼-1/3 inch rounds or half-rounds if larger or something similar
2 teaspoons fresh tarragon, chopped or 1 tablespoon or more thinly sliced basil
3-4 tablespoons heavy cream
Salt and freshly ground pepper

Heat a large skillet over medium-high heat. Add the butter and the squash and a few pinches of salt and stir well to coat. Sauté, turning occasionally to ensure evening browning until tender and nicely browned. Add the cream and herbs and a few grinds of pepper. Cook for another  minute or two to let the cream thicken and the flavors marry. Taste and adjust seasoning.

This dish will not be beautiful and the squash will be quite soft—don’t let that put you off as the taste will make up for the humble looks.

Sweet Onion and Kale Galette or Pizza

Onions (or leeks) and kale make for a wonderful combination. You can serve this is a side dish or fry an egg in one side of the pan (or poach one) and call it dinner. Or you can spread it on buttery crust and bake a savory galette or spread it on pizza dough and sprinkle with a little Parmesan and have yourself a lovely, hearty pizza. I think it’s particularly good on Grand Central Bakery’s whole wheat pizza crust. A good, spicy pork sausage crumbled onto the pizza or galette is a wonderful adaptation.

1 large bunch kale, well washed, trimmed and cut into thin ribbons and stems finely chopped
1 large or two smaller onions, thinly sliced into half rounds
1 tablespoon butter and 2 tablespoon olive oil
Salt
1/8 teaspoon red pepper flakes (optional)
1/3 – 1/2 cup grated Parmesan or Gruyere or sharp cheddar (if you’re making a galette or pizza)

In a large skillet heat the olive oil and butter over medium-high heat. Add the onions and stir well and sauté for about 7-8 minutes. Add a bit of salt, the red pepper flakes (if using) and the kale, stir well and cook, covered for about 10-15 minutes until all is tender. Stir occasionally and make sure things aren’t browning or drying out. Turn down the heat and/or add a little water if that’s the case. Taste and adjust seasoning.

For a Galette pastry:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup Greek or whole milk plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

To make the pastry dough, combine the flour and salt in a bowl. Cut the butter into the flour mixture using a pastry blender or pulse a few times in the food processor, until the mixture resembles coarse meal with some pea-sized pieces too. In a small bowl, whisk together the sour cream, lemon juice and water and drizzle mixture over flour and butter and using a fork, quickly stir it to combine. The mixture will turn into lumps, which you want to quickly pat into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour or up to 48 hours.

Preheat oven to 400 degrees F.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread kale and leek mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the vegetables, crimping the dough slightly as you go. Evenly distribute the grated cheese over the greens.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let sit for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

For a pizza:

Preheat oven to 500 degrees F with a pizza stone on the bottom wrack of the oven if you have one.

Roll or stretch out the pizza dough (1 14-oz ball, more or less, is what you want) and brush a little good olive oil on the dough. Evenly spread the kale and leek mixture over the dough and sprinkle with cheese. Bake until the crust is browning and the topping bubbling.

Fennel Pilaf with Toasted Cumin and Golden Raisins

fennel pilaf in process

–adapted from Culinate.com from the Megan Scott collection

I adapted the original recipe to use much more fennel, added some garlic and topped it with lemony Greek yogurt. I’m a bit of a fennel skeptic and just loved this dish. I also don’t typically love raisins in my savory food but this dish has a mellow sweetness that’s just lovely.

Serves 4 as a main, topped with Greek Yogurt sauce or 6 as a side

2 tablespoons olive oil
2 fennel bulbs, trimmed of any fibrous exterior layers, diced; fronds removed and a few reserved
1 onion, diced
4 cloves fresh/new garlic, minced or 2 regular, mature cloves, minced
1 teaspoon cumin seeds
1 cup long-grain white rice, such as basmati or jasmine
¼ cup golden raisins
2 cups veggie bouillon broth, chicken or vegetable stock or water
½ teaspoon salt (unnecessary if your stock is salty)

For serving:

About 1/3 – ½ cup Greek yogurt (whole milk) into which you stirred just a little lemon zest, about 1 teaspoon of lemon juice, a bit of salt and a glug of olive oil.
A couple tablespoons chopped fennel fronds (optional)

In a large skillet for which you have a lid, heat the olive oil over medium heat. Add the fennel, onion and garlic. Sauté, stirring occasionally, until the vegetables are translucent, about 8 to 10 minutes.

Add the cumin seeds and the rice and mix well to coat the rice with oil. Cook for about 3 minutes, stirring frequently to prevent sticking and browning. Then add the raisins and broth or water and salt, if your stock isn’t very salty. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 to 20 minutes. Let rest, covered, for 5 minutes before serving.

To serve, fluff the rice with a fork. Top with Greek yogurt and fennel fronds, if you’d like.

Beet, Cilantro, Avocado (and Bread) Salad

When I get a bunch of beets I often roast the whole batch and then have the pleasure of having roasted beets on hand to use, however, I want.

I also have a habit of toasting a slice of good, crusty bread and tearing it into bits and adding it warm to salads–often just for me, for lunch, but it’s such an easy trick to add a little heft to salads. It also changes the texture and temperature just enough to make it interesting. Feel free to omit the bread though, if you’d like.

And you can also omit the lettuce here (since you don’t have any this week) and add some thinly sliced fennel instead and use a bit less dressing. 

3 medium beets, roasted and peeled and cut into bite-sized pieces
1 avocado, diced
2 slices of good, crusty bread, toasted and cut or torn into bite-sized pieces (optional- but makes it nice hearty)
4 cups or more lettuce, washed, dried and torn
1/2 cup roughly chopped cilantro, leaves and stems and finely minced roots, if they’re attached
2 tablespoons finely diced Walla Walla sweet
2 ounces feta or fresh goat cheese
Juice of half a lemon or about 1 ½ tablespoons red wine or sherry vinegar or more to taste
3 tablespoons good olive oil
Salt and freshly ground pepper

Toss everything but the cheese and beets together. Taste and adjust seasoning. Gently add the cheese and beets and just barely mix so the beets don’t bleed onto everything.

Cucumber and Sweet Onion Salad

Sweet, fresh and crisp–a lovely salad that you can easily halve as this makes quite a lot. You can also add other herbs you have/like.

This makes a lovely side to salmon.

Serves 4-6 as a side

2 cucumbers, scrubbed and peeled if the skin is tough, halved lengthwise and thinly sliced on the diagonal
1/2 Torpedo or small sweet onion, thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper. Taste and adjust seasoning if needed.

 

Comments

CSA News: Week 9- July 22 to July 24

This Week’s Share

Crop

Family Share

Half Share

Beets 3 pounds 1.5 pounds
Cilantro 2 bunches 1 bunch
Cucumbers 2 each 1 each
Fennel
2 bulbs 1 bulb
Kale, Lacinato 2 bunches 1 bunch
Lettuce 2 heads 1 head
Onions, Walla Walla Sweets 2 each 1 each
Summer Squash 2 pounds 1 pound

Share Notes

  • Cilantro: Pungent, fresh, and down right tasty. Your cilantro this week comes with it’s root attached will help with keeping it fresh for longer. The root has a milder flavor and aroma than the leaves and stems and are used in many  Thai dishes, such as curry.
  • Kale, Lacinato: Also known as dinosaur kale or black Italian kale, this dark green variety is delicious raw in a robust kale salad or cooked up in your favorite kale dish.
  • Onions, Walla Walla Sweets: As the name suggests, these onions are much sweeter than your typical white or yellow storage onion. They can be used in any recipe calling for onion, but try using them in recipes that will let their flavor shine through. For true onion lovers, they can be sliced and eaten raw on salads and sandwiches. Nothing tastes better than sweet onion rings, or use them in stir-fries, stews, pastas, or on pizza.

Get Connected with the Portland Area CSA Coalition (PACSAC)

Our friends at the Portland Area CSA Coalition (PACSAC) have a new email newsletter, and we’d like to invite you to connect with this great monthly resource for CSA members and anyone who loves local farms and good, seasonal food.

Each month, PACSAC’s newsletter will feature area farm events, seasonal farm news, recipes, and more. To connect go to: http://eepurl.com/Y-T9H

PACSAC connects consumers with local CSA farms by providing information and outreach about Community Supported Agriculture. You can learn more at www.portlandcsa.org. Thanks!

Your Invited to the SIO Annual Potato Harvest Party & French Fry Feast
Saturday August, 16th 10am-2pm

Join us for our annual Potato Harvest Party & French Fry Feast. This is a very kid friendly event, and in addition to potato harvesting we’ll be cooking up fresh from the field french fries and have sprinklers running to cool you down. Please bring a potluck dish to share, as well as blankets and/or chairs for lunch, and a water bottle to keep hydrated.  Join us anytime during the event, even just for lunch!

  • 10am-12pm Harvest Spuds
  • 12pm-1pm Farm Tour
  • 1pm-2pm Potluck Lunch

Location:

Sauvie Island Organics (Farm Fields)

13615 NW Howell Park Rd
Portland, OR 97231

Parking: When you turn right onto Howell Park Rd. drive down the short hill and you can park in the grass field directly on your left just past the mailboxes. Then walk up the road another 100 yards and you’ll see the sign for Sauvie Island Organics at the end of our driveway. Make your way to the end of our gravel driveway and someone from the farm will be there to greet you.

 

Comments

Recipes for CSA Week 8

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

Hot, hot, hot! Salads, salads, salads! The tzatziki will keep you cool and improve anything it touches. If you by chance have fennel leftover from last week (I tend to neglect my fennel for a while since it keeps pretty well), make the Tropea onion and fennel salad below.  And if you didn’t make the summer squash frittata last week you might this week—a quick dish to make that is best enjoyed at room temperature—make it in the morning before work and enjoy it with a big salad for dinner.

Vietnamese-style Napa Cabbage and Chicken Salad
Tzatziki
Fennel and Torpedo Onion Salad (with Fish)
Grilled Summer Squash and Tropea Onion Kabobs (with Tzatziki)
Napa Cabbage and Tropea Onion Green Pancakes
Grated Carrot Salad with Tropea Onion Greens

Vietnamese-style Napa Cabbage and Chicken Salad

napa cabbage salad prep

This is a Vietnamese-inspired salad that is spicy, sweet, and delicious. You can omit the chicken and add more/other grated veggies. You can use Napa, Savoy or green cabbage though it’s particularly good with Napa though it doesn’t hold up as long.

Serves 4

2 Serrano or 1 jalapeño chili, seeded (unless you like more heat) finely chopped
2 cloves garlic, minced
1 tablespoon sugar
1 tablespoon rice wine vinegar
3 tablespoons lime juice
2-3 tablespoons fish sauce
1 teaspoon soy sauce or tamari
3 tablespoons vegetable oil
1 small Tropea onion (or half a large one), thinly sliced
5 cups Napa cabbage, thinly sliced
1 ½ cups grated carrots (on large holes of box grater), more or less
2 cups shredded cooked chicken
Cilantro and/or mint, chopped

In a large salad bowl mix the chilies with everything except the cabbage, carrot and chicken. Let sit for a few minutes and make sure sugar dissolves. Add the veggies and chicken. Mix well, adjust seasoning and stir in cilantro or mint.

Tzatziki

chickpeas, tzatziki, tomatoes

Tzatziki improves most anything, in this case chickpeas and tomatoes.

This cool, creamy Greek side/spread/dip is one of my all time favorite foods. I pile it on toasted bread and I add it to pita or regular sandwiches. I eat it with boiled potatoes or thinly sliced broiled beef and sometimes I dollop it on toasted baguettes (sliced the length of the loaf) after I’ve rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.

You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And when I don’t have dill I use cilantro, basil, parsley oregano–not authentic but all delicious!

1-2 medium cucumbers, peeled, seeds scooped out and fairly finely chopped
1 1/2-2 cups Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer (or much less–see headnote)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped dill (or cilantro, oregano, basil or parsley–see headnote)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Scooping out the cucumber’s seeds may seem silly but you want to remove as much moisture as possible for this dish and keep the firm-fleshed part. Sprinkle with a little salt and set in a strainer over a bowl and let drain for 20 minutes if you have the time.

Mix all the ingredients together. Taste and adjust seasoning. Chill for at least an hour if you can. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits.

Fennel and Torpedo Onion Salad (with Fish)

If you have any fennel left from last week, make this. I tend to neglect my fennel since it keeps better than most things this time of year so I’ll be making this, this week. This salad is a perfect accompaniment to some very simply grilled or pan-fried fish of your choosing.

2 small-medium fennel bulbs, trimmed, halved and sliced as thinly as you can (see note at the top of the post)
1 Tropea onion, trimmed, halved and sliced as thinly as you can and some of the green, thinly sliced
1-2 carrots, cut into matchsticks or julienned (if you have a mandolin, use it)
2 ounces feta
2 teaspoons capers (optional), chopped up a bit
Juice of 1 lemon
Good olive oil
Salt and pepper

If you are sensitive to the bite of raw onions you can soak the sliced onions in a small bowl of ice water for 10 minutes and then drain well and pat dry and then proceed. The soak reduces the bite quite a bit and gives the onions an extra nice crunch.

Put the sliced vegetables in a large bowl. Toss with lemon juice, olive oil, salt and pepper and optional capers. Taste and adjust seasoning remembering that the feta will add saltiness. Add feta, gently toss and taste again.

Grilled Summer Squash and Tropea Onion Kabobs (with Tzatziki)

This is a simple a lovely combination. If you want to add cubes of beef or chicken or tofu by all means do so. If you don’t have a grill you can also broil these, with our without skewering the veggies, turning often to ensure somewhat even cooking.

The above tzatziki is a lovely accompaniment to the sweet, smoky vegetables.

about 4-5 kabobs

2 Tropea onions (or more), trimmed and cut into 1-1/2 inch squares/chunks, more or less
2-3 summer squash, cut into bite-sized pieces
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and oregano or other herbs of your choice
Squeeze of lemon juice

In a small bowl mix a little olive oil with the herbs, lemon juice and plenty of salt and pepper. Taste the marinade. It should be bright and salty.

Toss the vegetables in the marinade and let sit for 15 minutes, if you can. Thread the vegetables onto skewers and grill, turning occasionally, until beginning to char and the vegetables are tender but not soft.

Serve with tzatziki and good, crusty bread or a bean or grain salad.

Napa Cabbage Pancakes with Tropea Onions and their Greens

I typically make these with savoy or regular green cabbage but they are tender and lovely with Napa cabbage as well and the Tropea Onion greens make a great substitute for the typical scallions.

cabbage pancakes with radish tops

Makes 12- 14 pancakes

4 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 – 11/2 teaspoon sea salt (it takes a lot of salt—taste the first pancake you make and add more salt to the remaining batter if they’re a little blah tasting)
1/3 cup all purpose flour
about 5-6 cups Napa cabbage, very finely sliced (you can also pulse wedges in the food processor briefly but you don’t want it too fine or the batter will get watery and not be as good)
1-2 Tropea onions, trimmed and thinly sliced (greens and all)
Sunflower, olive, coconut or peanut oil for frying
1-2 tablespoon toasted sesame seeds (optional)

Sauce:

Scant ½ cup mayonnaise (store bought is just fine)
Scant 2 tablespoons soy sauce
1 tablespoon Sriracha or other chili sauce (or less if you don’t like much heat)

Whisk the first set of ingredients together for your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and onions.

Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.

Grated Carrot Salad with Tropea Onion Greens and Toasted Sunflower Seeds

I make a variety of carrot salads. They add bright and fresh flavors year-round. Carrot salads are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, serrano chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.

You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.

With a simple frittata and a piece of good bread, this makes a lovely dinner.

Serves 6-8 as a side

3/4 – 1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
1 tablespoon olive oil
Sea salt
6 medium carrots, grated
3 tablespoons very thinly sliced onion tops/greens

Dressing:

3 tablespoons lemon juice
1 teaspoon sea salt, plus possibly more to taste
Freshly ground black pepper, a generous amount, to taste though
about 3 tablespoons good olive oil

Preheat oven to 350.

Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.

Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the seeds, mix again, and adjust seasoning and serve.

 

 

 

 

 

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