CSA New: Week 20- October 11 to October 17

This Week’s Share

Recipes

Carrot Recipes

Chilled (or Hot) Carrot Soup with Tarragon
From Serving Up the Harvest by Andrea Chesman

2 tablespoon Canola oil
2 leeks, white and light green part, finely chopped
1 pound carrots, sliced
3 cup chicken broth
1/2 cup white wine
1/2 cup white rice
2 tablespoons fresh chopped tarragon, plus more for garnish
Salt and freshly ground white pepper
Sugar (optional)

Heat the oil over medium-high heat in a large saucepan. Add the onion and sauté for 3 to 4 minutes until soft. Add the carrots, 2 cups of the broth, the wine, rice and tarragon. Season to taste with the salt and pepper. Bring to a boil. Reduce the heat to a simmer, cover, and cook, stirring occasionally until the carrots are completely soft, about 45 minutes. Remove from the heat and cool briefly. Puree the carrot mixture in a food processor or blender. Return to the pot. Add the remaining 1-cup of broth. Taste and adjust seasoning. A pinch of sugar may help bring the flavors together. Chill before serving or reheat to serve hot. Garnish with sprigs of fresh tarragon. Serves 4.

Carrot Bread

From Asparagus to Zucchini by the Madison Area CSA Coalition

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrots
1 cup chopped walnuts or pecans

Heat oven to 375˚F. Grease and flour a loaf pan. Combine sugar, oil, eggs, and vanilla; blend thoroughly. Sift together flour, baking soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in the carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in a pan on wire rack.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Chard Recipes

Amy’s Onion-y Sauteed Chard
Created by CSA Member Amy Kearsley

1 to 2 onions, halved and sliced
2 cloves garlic, minced
1 bunch chard, stems removed and sliced into 1/2-inch ribbons
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste

Heat butter and oil in a large skillet to medium-high heat. Saute onions until lightly browned and lightly caramelized, 10 minutes. Add the garlic after onions have been cooking for 5 minutes. You may need to adjust the heat to avoid burning the onions and garlic. Once onions are caramelized bring heat back up and add the chard, mix and cover with a lid. Check and stir every couple minutes until greens are well cooked, about 10 minutes. Season with salt and pepper to taste and serve. Great with garlic mashed potatoes.

Chard & Sweet Pepper Cheese Bake

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 tablespoon oil
1 bunch chard, chopped
4 egg, beaten
1 cup milk
1 cup Swiss cheese (or another cheese), shredded
1 cup bread, cubed
2 sweet red peppers, sliced
1/2 cup leeks, halved and sliced
1/4 cup Parmesan cheese, grated

Preheat oven to 375˚F. Heat oil to medium-high heat in a large skillet. Add the chopped chard and cook thoroughly, about 15 minutes. In a bowl combine all the other ingredients with the cooked greens. Pour into a greased 2-quart baking dish. Cover and bake until set, 25-30 minutes.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Leeks Recipes

Soft Scrambled Eggs with Leeks on Toast

From Jenn Louis, Chef & Owner of Lincoln Restaurant, Sunshine & Culinary Artistry

2 leeks, white and light green part only
2 tablespoons butter
2 eggs
2 tablespoons cream
Buttered warm toast, baguette or brioche work well here
1 tablespoon chopped cilantro (or parsley)
Salt and pepper

Slice leeks into half-moons, about 1/4-inch pieces. Melt butter in pan over medium heat and add leeks. Cook leeks until they are wilted and cooked through. In a small bowl, whisk eggs with cream. Pour over leeks and stir with a spatula until the eggs are softly cooked. Season with salt and pepper and place cooked eggs over toast. Sprinkle with coarse sea salt and chopped cilantro/parsley. If you have a nub of Parmigiano reggiano, grate some over the top!

Chard & Sweet Pepper Cheese Bake
(see above in Chard Recipes)

Spicy Skillet Potatoes
(see below in Potatoes Recipes)

Potato Recipes

Spicy Skillet Potatoes
Adapted from Serving Up the Harvest by Andrea Chesman

1 1/2 pounds potatoes, cut into 1/2-inch cubes (peeling optional)
3 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
Salt and freshly ground black pepper
1 to 2 leeks, halved and sliced
2 sweet red peppers, diced
1 jalapeno or other chile, seeded and diced

Put the potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. As soon as the water begins to boil, drain the potatoes. Preheat the oven to 300˚F. Heat two tablespoons of the oil in large skillet over medium-high heat. Add half the potatoes to fit in a single layer in the skillet. Season with a 1/2 teaspoon cumin, a 1/2 teaspoon paprika, a generous pinch or two of salt, and sever grinds of pepper. Cook until the bottom sides of the potatoes are brown, 3 to 5 minutes, then turn the potatoes and brown on another side, without stirring, 3 to 5 minutes. Repeat until all sides are browned. Remove potatoes from the skillet with a slotted spoon and spread out in a single layer on a large baking sheet. Keep warm in the oven. Heat remaining 1 tablespoon oil in the skillet and cook the second half of the potatoes as you did the first half, making sure to add the second half of the spices as well. Remove from the skillet and add to the potatoes in the oven. Add the leeks, pepper, and jalapeno to the skillet and sauté until softened, 4 to 5 minutes. Add the potatoes and mix gently. Season with more salt and pepper, if desired, and serve immediately. Serves 4.

Carrot, Leek & Potato Soup
Recipe from http://www.rootconnection.com/rec-soups.html

2 cups chopped chard
3 cups carrots, shredded
3 pounds potatoes, cubed
2-3 leeks, thinly sliced
1 tablespoon oil
2 cans chicken or vegetable broth
2 cups water
1/2 cup milk or half & half (optional)
1/2 teaspoon cumin
2 cloves garlic, chopped
Salt & pepper to taste
Flour

Bring potatoes to a boil in the broth and water; turn down to simmer. Sauté leeks and garlic in a little oil. When potatoes are about half done, add leeks and garlic, carrots, greens, and seasonings. Simmer until potatoes are tender. Bring to a slow boil. Mix flour with a little water and gradually add to soup until desired thickness is reached. Remove from heat. Add milk or cream if desired.