Redfearn Farm CSA- Week 22 Independence, MO

CSA Week 22 Kansas City

Week 22 of the Redfearn Farm CSA includes (beginning on the left side of the sample Full share, moving clockwise): Beets (pictured) OR Swiss Chard, Winter Squash (shown are two types of acorn squash), Green Beans, Fennel, Radishes, Stir-fry greens (on the far right side), Candy Onions, Sweet Peppers, Lettuce (center), Sweet Potatoes, Spicy Peppers, and lots of Eggplant.

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard, this recipe also uses fennel). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe.

Beets: Store in plastic bag in the refrigerator. Both the roots and leaves are great. Here is a compilation of recipes: Huffington Post Beet Recipes (we have enjoyed recipe #4, French Peasant Beets).

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking.

Fennel: Store in a plastic bag in the refrigerator. There are three parts to fennel: the bulb, the stalks and the fronds (the dill-like frilly top). The bulb is the most commonly used part of the vegetable in recipes; such as Caramelized Fennel  or a Fennel Salad. The fennel stalks can be used when making vegetable/ chicken stock to add a subtle fennel flavor (the fennel stalks can be frozen to store). The fennel stalks are a bit tougher than the bulb, but can also be very thinly sliced and added to the fennel bulb slices. This leek and fennel soup uses all the parts of the fennel (and is a vegan recipe). And this Crispy Cream-braised Potatoes and Fennel  looks very tasty. This page lists a variety of fennel recipes: Fennel recipes you will make over and over.

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Radishes:  Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Lettuce: Store in plastic bag in refrigerator.

Sweet Potatoes: Store at room temperature. Here is a compilation of Sweet Potato Recipes, to give you some ides.

Eggplant: the optimal storage temperature is about 50F; temperatures too cold or too warm cause eggplant to deteriorate. This time of year, placing eggplant in a paper bag in the garage may be the best condition. Try to use eggplant as soon as possible. Even if you have not liked eggplant in the past, I would encourage you to try one of these favorite recipes of mine: Eggplant Parmesan and Baba Ghanoush (an eggplant dip). In the eggplant parmesan, the eggplant slices (which I sliced to about 1/2 inch thick) are baked instead of fried and are then layered with tomato/ spaghetti sauce and mozzarella and parmesan in individual stacks, or layered as a casserole, which is how I assembled the eggplant parmesan (make sure the eggplant is cooked until tender, by poking with a sharp knife). The baba ghanoush tastes similar to hummus and is a great reason to buy tahini. And speaking of tahini, here is another recipe for using tahini, but this time paired with butternut squash in Smitten Kitchen’s Warm Butternut Squash and Chickpea Salad. Smitten Kitchen also has a recipe for Baked Orzo with Eggplant and Mozzarella (I have never made this recipe, but I have liked all of her recipes that I’ve tried).

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

Winter Squash (Acorn squash varieties): Store at cool, room temperature. Can be made sweet or savory: Pioneer Woman’s Baked Acorn Squash , Roasted Acorn Squash with Mushrooms, Peppers and Cheese (this is a great recipe!)

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

 

 

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