This Week’s Share
Garlic Note: When you cut into your garlic this week you’ll notice that the cloves have formed in the bulb. You can use this fresh garlic as you would cured garlic – just be sure to refrigerate.
Adapted from various recipes over the seasons through experimentation and lots of tasting….
Oil for frying
Good Cold Beer (I prefer a Porter)
-Pour oil for frying (canola, grapeseed or peanut) 2 in. deep into a cast iron skillet or your favorite frying vessel and heat to 350˚F.
-Slice onions crosswise to 1/4 in. thickness and separate rings.
-In a brown paper bag toss rings till dusted with cornstarch and set aside.
-Mix 1 1/2 c. flour with a 1 tbs. salt and 1/2 c cornstarch.
-Quickly stir in 1 good COLD beer and stir till the lumps are pretty much gone.
-Set the bowl of batter in another bowl full of ice water. Keep batter cold while you dunk rings.
-Fry onions taking care not to crowd the pan. Too many will cool the oil and resulting in a less crisp ring.
The earliest and first harvest of many vegetables is an ephemeral opportunity to savor the vegetables most essential flavor. This week we have two opportunities to have this savory moment, fresh garlic and new potatoes.
Roasted New Potatoes with Fresh Garlic Dressing
Adapted from Recipes from America’s Small Farms
2-3 lbs New Potatoes
Salt and Pepper to taste
-Preheat oven to 500 degrees.
-Slice new potatoes into 1/4 to 1/3 in. rounds (do not peel, leave the tender skins on).
-Toss potatoes with enough olive oil to lightly coat along with salt and pepper to your taste.
-Arrange potatoes in a single layer on a baking sheet and roast for 12-15 minutes or until lightly browned.
-Mince 1 bulb fresh garlic and gently sauté for 2 or 3 minutes in one tablespoon butter or olive oil.
-Drizzle garlic over potatoes and serve…
From “So Easy to Preserve” 2006. Cooperative Extension Service, University of Georgia, Athens
You will be receiving broccoli for another couple of weeks. Don’t be overwhelmed! You can blanch and freeze broccoli to preserve for later. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.
How to blanch broccoli…
Drop broccoli into vigorously boiling water for 3 minutes.
To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling and freeze in airtight freezer bags and label.
This is a recipe my stepmom makes and it is the best I have ever had. It is strong. If you like a little less intensity you can adjust the taste, just put in less garlic and anchovy.
In the bottom of the bowl that you will serve your salad into:
-Work 3 cloves of garlic into a paste using two forks with 2 tbs. olive oil and pinch of salt.
-Next, add one of those tiny jars (or half a tin) of whole anchovy fillets into the garlic paste in the same fashion. Adjust anchovy amount to your liking.
-Then add 1 tbs. dry mustard, 2-6 shakes of Tabasco sauce and 2 tbs Worcester sauce.
-Whisk in the raw egg yolk or coddled egg yolk*.
-Whisk in 3/4 cup olive oil and 1/4 cup lime juice.
-Stir in grated Parmesan Cheese (at least a 1/4 cup, but I like a lot of cheese).
-Add salt and generous amounts of ground black pepper to taste.
-Pour dressing into a jar and toss salad in the well seasoned bowl, toss with as much dressing as you like.
-Extra dressing can be stored for up to one week in the refrigerator.
*Coddling causes the egg white to cook and leaves the yolk liquid. This sterilizes the egg of any bacteria that could contaminate. Bring egg to room temperature. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl.
Sam Hammer’s Eggs and Greens
Farmer Sam Hammer at Holcomb Farm in Connecticut swears s the best was to eat eggs. Not just for breakfast. Serve with those amazing new potatoes!
One hand full of braising mix per egg (about one lose cup)
Butter or olive oil
Eggs slightly whisked
Sliced mushrooms (I think Shitakes work best)
2 Tbs. Tamari or Shoyu
Fresh ground Pepper
-Sauté the mushrooms in the butter till soft.
-Throw in greens and a few dashes of Shoyu/Tamari.
-Wilt for a few moments.
-Pour in eggs and cook to your desired consistency.
Bulgur Pilaf with Mixed Greens and Garlic
from CSA member Kari Lloyd-Jones
1 small head of garlic, cloves peeled and coarsely chopped
1 pound yellow onions, finely chopped
1 pound mixed sweet and earthy greens, finely shredded – kale, chard, beet greens, etc. (2 weeks of your CSA share will do)
1 cup course bulgur
¼ cup extra virgin olive oil
2 ½ t. Turkish red pepper paste or substitute 1 ½ t. thai curry paste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
½ cup water
scallions and lemon wedges for serving
In a large, deep saucepan combine the mashed garlic with onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and pepper flakes. Season with salt.
Using your hands, work the water into the bulgur until it is absorbed.
Cover the mixture with a towel, then place a lid on the pot and steam over low heat about 30 minutes until greens and bulgur are very tender.
Serve hot or cold, garnished with lemon and scallions.