CSA 2024 Winter Week 5

Written by

Kathy Aylesworth

in

Rainbow Chard

Galangal

Sugar Cane

Sweet Red Kale

Red Leaf Lettuce – LF

Black Spanish Radishes

Okinawa Purple Sweet Potatoes

Cherry Tomatoes (LPF)

Recipes inspired by this week’s share!

Creamy Black Radish Soup

 Ingredients

1 Tbs. unsalted butter or olive oil
1 medium white onion, chopped
2 medium black radishes, peeled
1 medium russet potato, peeled and cut into chunks
¼ tsp. salt
1/8 tsp. white pepper
1 Tbs. prepared horseradish sauce
2 Tbs. crème fraîche, plus more for garnish, optional

Instructions

  1. Heat the butter in a medium saucepan over medium heat. Add the onion, and sauté 5 minutes, or until soft and translucent.
  2. Add the radishes, potato, salt, pepper, and 3 1/2 cups water. Bring the soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
  3. Remove the soup from the heat, stir in the horseradish, and purée in a food processor or with an immersion blender until smooth. Add the crème fraîche, if using, and purée until combined. Adjust seasonings, and serve topped with grated radish. (Makes about 6 cups).

Recipe from My Cancale Kitchen

Chard & Kale Potato Frittata

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion – diced
  • 1 pound of potatoes (appx. 2 mediums scrubbed clean and diced into 1.2 inch pieces)
  • 1 tsp. salt
  • 1 small bunch of chard
  • 1 small bunch of kale
  • 8 eggs
  • ¼ cup parmesan cheese
  • 1 clove garlic
  • pepper to taste

Instructions

  1. Preheat the oven to 375 F.
  2. Prepare the chard and kale: Remove the leaves from the kale stems and discard. Chop the chard and the kale into roughly 1/2 inch wide strips. This is easiest to do by rolling them up tightly and then cutting.
  3. Heat the oil in a large skillet. Saute the diced and diced potatoes for about 8-10 minutes, stirring often. Add the chopped kale and chard, 1/2 teaspoon salt, and mix well. Continue stirring and cooking for about 5 minutes, until the greens are less than half of the original volume. Drain and discard extra liquid if there is any.
  4. Transfer the potato and greens mixture to a greased 9 inch pie or baking dish.
  5. Prepare the egg mixture while the potatoes and greens are cooking: Crack 8 eggs into a large bowl. Add the minced garlic, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and pepper to taste. Whisk it all together and pour over the potato and kale/Swiss chard mixture. Gently stir everything together.
  6. Bake for 30 minutes, or until the eggs are set. If the edges are browning too much but the middle is still too jiggly, reduce heat to 325F. Remove from oven and let cool for 5 minutes before slicing.

Recipe adapted from Kate of Babaganosh

Purple Sweet Potato Pie

Ingredients

Crust

Filling

  • 1 pound (453g) purple sweet potatoes, skin on
  • 8 tablespoons (113g) unsalted butter, melted
  • 1 cup (198g) granulated sugar
  • 1/2 to 3/4 teaspooncardamom, to taste
  • 1 teaspoonginger
  • 1/2 teaspoon table salt
  • 1 teaspoon orange zest (grated rind)
  • 2 large eggs, room temperature
  • 1/2 cup (113g) whole milk, room temperature

Topping (optional)*

Instructions

  1. Preheat the oven to 375°F.
  2. To prepare the crust:Roll the pie dough into a 13″ circle and transfer it to a 9” pie pan. Crimp the edges of the dough so they stand above the pan’s rim. Refrigerate the crust while you prepare the filling.
  3. To make the filling:Wrap each unpeeled sweet potato in foil and bake for 1 hour, until soft. To test for doneness, pierce a potato with a fork. If it pierces easily and feels soft, it’s done. If it’s still firm, bake for an additional 10 minutes. Remove from the oven and cool.
  4. Leave the oven on and position a rack in the bottom third.
  5. Once the potatoes are cool enough to handle, unwrap them and remove the skin.
  6. Place the potatoes in a bowl and mash by hand. Or mix on low speed of your stand mixer, using the flat beater, until mashed.
  7. Mix in the melted butter, then the sugar, cardamom, ginger, salt, and orange zest.
  8. Add the eggs one at a time, mixing until combined, then stir in the milk.
  9. Remove the crust from the refrigerator and pour in the filling.
  • To bake the pie: Bake the pie for 35 to 40 minutes, until the filling is firm. The internal temperature at the very center of the pie should be 190°F.
  • Remove the pie from the oven and cool it to room temperature; refrigerate it if you won’t be serving it immediately.
  • To top the pie: Choose either the granola-thyme garnish or the homemade marshmallow spread option to finish the purple sweet potato pie. If using granola, sprinkle individual slices or the whole pie with granola and fresh thyme leaves. If using marshmallow, dollop the spread on top of the pie and use an offset spatula or the back of a spoon to make decorative swirls. Use a baker’s torch to brûlée the marshmallow spread until the edges are golden brown.
  • Storage information: Store the purple sweet potato pie, covered, in the refrigerator for up to several days.

Recipe from King Arthur Baking

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