CSA 2024 FALL WEEK 8

Written by

Elizabeth Townsend

in

,

From our Farm

Arugula 

Green Beans 

Collards 

Lemon 

Dill 

Cucumbers 

Red Leaf Lettuce 

Baby Mix Squash 

Sweet Potatoes

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Dill Pesto, Southern Collard Greens, and Sautéed Arugula.

Dill Pesto

Ingredients

  • 1 large bunch of dill
  • 1/4 cup sliced almonds or pine nuts
  • 1 whole clove of garlic, peeled
  • 1/4 teaspoon sea salt
  • Juice from 1/2 of a lemon
  • pinch of red pepper flakes
  • 1/3 cup extra-virgin olive oil or avocado oil

Directions

  1. Remove about 2 1/2 – 3 cups (loosely packed) of leaves from the dill bunch. It’s ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don’t need to pull all of them off all the stems.
  2. Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from 1/2 a lemon and the pinch of pepper flakes.
  3. Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.
  4. Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.

Southern Collard Greens

Ingredients

  • 2 tablespoons vegetable or canola oil
  • 2 lbs smoked meat, such as ham hocks or turkey wings
  • 1 large white onion, finely chopped
  • 4 cloves of garlic, minced or pressed
  • 1 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 6–8 cups chicken stock or broth, to preference
  • 1 teaspoon hot sauce, plus more to taste
  • 1 tablespoon packed light or dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 3 lbs collard greens- cleaned, stems removed, & then chopped into bite-sized pieces

Directions

  1. Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil shimmers, gently swirl the pot to evenly coat the bottom. Add in the smoked ham hocks/turkey wings and cook until a golden brown sear appears, about 2-3 minutes on each side.
  2. Add in the chopped onion and sauté with the meat, stirring often, until the onions soften and become tender, about 4-5 minutes. Then add in the garlic, red pepper flakes, salt/pepper-to taste, 6 cups of stock/broth, and hot sauce, and stir everything well to fully combine.
  3. Reduce the heat to medium-low and cover the pot with a lid. Let the mixture simmer together for 1 hour, undisturbed. After simmering, the smoked meat should be falling apart, and very tender.
  4. Carefully remove the meat from the pot and set aside to cool down for a few minutes before handling. Then use a fork or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones. Discard the bones along with any excess fatty parts and add the pieces of meat back into the pot.
  5. Add in the sugar, vinegar, and collard greens. Stir well to combine all ingredients. It may seem like a lot of greens but the greens will wilt down significantly. If you see that some of the liquid has evaporated from the first braise, add about 1-2 cups more stock/broth to replenish the pot, as you see that it’s needed and to personal preference (for more brothy liquid gold aka pot likker).
  6. Cover the pot with a lid and let the greens braise over medium-low heat for at least another 1 – 1 ½ hours.
  7. Taste the collard greens and adjust the seasoning to your preference with more salt/pepper and/or hot sauce, as desired. Serve these greens warm, as-is or alongside your favorite main dishes. Enjoy!

 

Sautéed Arugula

Ingredients

  • 5oz arugula
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice from 1/2 a lemon
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 Tbsp pine nuts optional

Directions

  1. Wash the arugula well under running water. Pat dry or use a salad spinner to dry it. Also, peel and thinly slice the garlic.
  2. Heat the oil in a skillet. On low to medium heat, add the garlic and fry until golden (1-2 minutes). Carefully scoop it out and set it aside.
  3. Using the same oil, fry the pine nuts until golden. This won’t take long (just 1-2 minutes) – pine nuts tend to burn easily, so keep an eye on them. Remove the pine nuts from the pan and set aside.
  4. Add the arugula to the skillet for a few minutes. Cook until it’s wilted this happens quickly (just about 2-3 minutes). But keep an eye on it so it doesn’t burn or wilt too much. Use tongs to stir.
  5. Remove the sautéed arugula from the pan and transfer it into a serving dish. Serve with a squeeze of lemon juice, then add salt and pepper to taste. Top with the toasted garlic and pine nuts. Enjoy!

 

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