Week 23 of the Redfearn Farm CSA includes (beginning on the left side of the sample Full share, moving clockwise): Bok Choy OR Swiss Chard (Pictured), Beets, Green Beans, Stir-fry greens (on the far right side),Radishes, Baby Salad Greens,Sweet Potatoes, Candy Onions, Sweet Peppers, Spicy Peppers, Winter Squash (shown is Butternut squash), Carrots with tops, baby Kale, and Spinach (FULL shares only).
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. Swiss chard can also be added to curry, as in this: Curried Lentils and Sweet Potatoes (Excellent!).
Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok choy can be sliced and added to soups during the last few minutes of cooking. Bok choy can also be eaten raw, as in Bok Choy Salad.
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). Beets make a great addition to salad, as in this Beet salad with Goat Cheese (I usually roast the beets whole, covered in foil until tender, instead of boiling the 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. To Preserve: Bring a large pot of salted water to a boil. Trim green beans, a snap into desired length pieces, then boil for 3 minutes (timing from when the water returns to a boil after adding the beans), drain beans, plunge into ice water to cool rapidly, drain again and pack in freezer bags and freeze.
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
Baby Salad Greens: 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. For a savory sweet potato dish try this: Curried Lentils and Sweet Potatoes (Excellent).
Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.
Winter Squash (Acorn or Butternut Squash): 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!). For butternut squash: try this Roasted Butternut Squash Soup with Apples and Bacon or Smitten Kitchen’s Warm Butternut Squash and Chickpea Salad.
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.
Carrots: Cut the carrot greens off the carrot (roots) and store separately (this is important, otherwise the greens will pull moisture from the carrot root). The carrot greens can be stored in a plastic bag wrapped with a damp paper towel to use in Carrot top Soup. Store the carrots in a tightly wrapped plastic bag in the refrigerator. In addition to eating raw or steaming or boiling, here are a couple other recipe ideas: Smitten Kitchen’s Carrot Salad with tahini and chickpeas or Carrot Cake (Smitten Kitchen’s recipe).
Kale: store in plastic bag in refrigerator. Baby Kale is great in Kale salad or in any kale dish, but it doesn’t need as much time to cook. Try this Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans). Or, try this method of fixing kale:
Kale, Sausage and Beans
8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced
1 Onion, chopped
3 (or more) cloves garlic, finally chopped
1 can (or about 2 cups, peeled) tomatoes, with liquid
Kale, 7- 10 leaves, removed from stem and chopped (with Baby kale, add a couple l handfuls of kale leaves, chopped)
1 can drained (or about 2 Cups, cooked) white beans, like great northern or cannellini beans
Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.
Spinach (Full shares only): Store in plastic bag in refrigerator. The stems of this variety of spinach can be chopped and cooked along with leaves. Here are a few recipe ideas: Crustless Spinach Quiche, Butter Braised Spinach, Lentils and Spinach, or replace the swiss chard in Curried Lentils and Sweet Potatoes! To preserve spinach: chop stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.
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/