CSA Pick-Up

Just some of the goodness Leah and Jaimie get every Friday!

Creamed Turnip Soup

Admittedly, I have never had turnips before. This recipe is a great way to introduce the vitamin C packed turnip into the diet. Comfort food at its finest.

2 tbsp olive oil
1 medium onion, diced
2 turnips, diced
2 medium potatoes, diced
vegetable or chicken stock to cover
salt and pepper to taste
1 1/2 cups of milk

Heat oil and sautee onions in a medium-sized pot until translucent. Add turnips and potatoes. Cover with stock and add salt and pepper. Bring to a boil then simmer for 30 minutes, or until vegetables are tender. Remove from pot and puree in a food processor (I do this in small batches). Return to pot and slowly add milk. Reheat on low-medium temperature, but do not bring to a boil.

Food Network: Community Supported Agriculture

spinach and squash gratin

3 lb fresh spinach, stems discarded
5 tablespoons unsalted butter plus additional for greasing pan
1 small chopped onion
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
2 large butternut squash, peeled, quartered, and seeded
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)

Bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass). Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer. Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

note: Gratin can be assembled, but not baked, 1 day ahead and kept, surface covered with parchment or wax paper and then covered with plastic wrap, chilled. Let stand at room temperature 1 hour before baking.

eggplant and peppers

chili garlic paste two ways

chili garlic paste

3/4 cup hot peppers, seeded
1/2 cup garlic
1/2 cup olive oil
2 tbsp lemon zest
2 tbsp cracked peppercorn
1 tbsp salt
2 tbsp chili powder

process all ingredients to make a thick paste. store in glass jar in refrigerator. use a spoonful or two to spice up a variety of dishes. flavor will mellow after one day.

tofu burritos with garlic paste

1 block firm tofu, pressed and mashed
1 sweet pepper, chopped
2 scallions, chopped
3-4 green zebra tomatoes, sliced thick
1 onion, chopped
3 cloves garlic, minced
5-6 flour tortillas
4-5 tbsp chili garlic paste (to taste)
1 cup shredded cheese
2 tbsp olive oil
1tbsp chili powder
2 tsp cumin
2 tsp coriander
salt

wrap tortillas in foil and heat in oven. sauté mashed tofu, onions, and spices in olive oil. when onions are cooked and tofu is heated, spread garlic paste on tortillas, then top with tofu mixture, cheese, tomato slices, onion, peppers, and scallions. wrap and enjoy!

thai eggplant and bok choi with chili garlic paste

2-3 japanese eggplants, evenly sliced into discs
1 head bok choi, chopped into bite sized pieces
1 red pepper, diced
1 cup olive oil, divided
1 can coconut milk
3-4 tbsp chili garlic paste
salt
2 cups steamed rice (suggested)

after slicing eggplant, lay on paper towels, and coat with salt. After 15-20 minutes, wash off salt, and pat dry. heat enough olive oil to cover eggplant in bottom of large pan, and carefully fry eggplant slices: it should take 2-3 minutes per side, adding additional oil as needed. remove from oil with slotted spoon. place red pepper in oil and fry for 2 minutes. remove from oil with slotted spoon. place bok choi in oil and cook until greens are wilted. remove from oil with slotted spoon. clean pan, return to stove, and pour in coconut milk and chili paste. return eggplant and bok choi to pan, and cook 4-5 minutes. serve over rice with red pepper on top.

Gazpacho

2 cups freshly diced tomatoes (we have been using cherry tomatoes)
1/2 cup minced onion
1 clove garlic, minced
1 bell pepper, minced
1 cucumber, peeled, seeded, minced
1 lemon, juiced
1 tsp. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tbsp. basil, finely minced
salt and pepper to taste

optional ingredients:
2 scallions, minced
1 tbsp. parsley
2-4 cups tomato juice (depending on the quality of your tomatoes)

combine all ingredients. we like to process them all so they’re the same consistency. chill until cold. even without the juice, ours has been soupy enough. also delicious as a salsa-like dip or bruschetta-like topping.