CSA 2024 Winter Week 12

Bok Choy

Green Cabbage (Wednesday only)

Sweet Baby Carrots with Tops

 Rainbow Chard

Eggs (½ doz) 

Fennel

Red Butter Lettuce

Parsley

Purple Daikon Radishes

Turmeric (Thursday/Saturday only)

This week you’ll find a special item packed in your share – a half dozen farm fresh eggs! Our flocks of chickens free-range on organic pasture and are fed organic, soy-free feed. We also set aside the daily scraps from the packing shed for them to chow down on.

 All eggs produced by Frog Song Organics are not labeled for human consumption according to USDA egg labeling laws. These eggs are transported in their natural unwashed and unrefrigerated state. For best shelf life, store in the refrigerator once you get them home.

This week we’ve got three recipes inspired by spring’s arrival: Roasted Fennel and Swiss Chard adorned with a fried egg and salty feta, vegan crispy cabbage spring rolls, and a bright spring greens soup with roasted fennel.

Wishing you all a bountiful and verdant spring!

Fried Egg with Feta, Roasted Fennel, and Swiss Chard

Ingredients

• 1 large fennel bulb, cut in half and sliced
• 2 bunches swiss chard, stems cut off
• 2-3 eggs
• 3 tablespoons butter, divided
• 2 teaspoons olive oil
• 3-4 slices feta cheese
• sea salt and pepper

Ingredients

1. Heat a large skillet over medium high. When you feel the heat from a few inches above the skillet, add 2 tablespoons butter. Once the butter melts, add the fennel, season generously with salt and pepper, and sauté well until fully cooked and the skin blisters, about 3-4 minutes, while constantly stirring it around. Transfer to a bowl. 
2. Add 1 tablespoon butter and sauté the swiss chard until wilted and crispy, about 2 minutes and transfer to the bowl with the fennel. 
3. Add the olive oil, heat for a few seconds and carefully slide the eggs into the pan. The high heat will cause some crackling and oil spritzing but that’s what gives the egg a crispy, brown bottom. Cook until the whites are set and the yolk is still runny, about 1-2 minutes. Transfer to the bowl. 
4. Top with the feta cheese and a generous sprinkling of salt and pepper. Enjoy.

Recipe from: https://www.gatheratable.com/blog/fried-egg-with-feta-roasted-fennel-and

Cabbage Spring Rolls

Ingredients

• 2 carrots
• 2 garlic cloves
• 2 green onions
• 1 head green cabbage, corded & diced
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• ¹⁄₄ teaspoon white pepper
• ¹⁄₈ teaspoon powdered cayenne pepper
• 2 tablespoons stir-fry sauce
• 2 tablespoons rice wine
• 20 -25 spring roll wrappers
• oil (for frying)

Instructions

1. Heat the 1 tablespoon of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
2. The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!) but if you can’t find any and don’t worry about consuming eggs, egg roll wrappers will work as well.
3. Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper’s midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
4. If your dough doesn’t stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
5. Deep fry three rolls at a time in a deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
6. Serve and enjoy!
7. NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.

Recipe from: https://www.food.com/recipe/cabbage-spring-rolls-412087

Roasted Fennel & Spring Greens Soup

 Ingredients

Roasted Fennel

• 4 cups sliced fennel bulb, green fronds reserved
• 4 tablespoons olive oil
• 1/4 teaspoon sea salt
• fresh ground pepper, to taste

Soup

• roasted fennel, from above
• 2 cups sliced yellow onion
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• fresh ground pepper, to taste
• 2 teaspoons minced garlic
• 6 cups vegetable broth
• 1 lemon, zested
• 2 tablespoons lemon juice
• 6 cups chard, chopped
• 1 cup spicy greens (radish tops or mustard greens)
• 1 cup fennel fronds
• 1/2 cup coarsely chopped chives
• 1/4 teaspoon sea salt, plus more to taste

Crunchy Seeds (optional)

• 1/2 teaspoon olive oil
• 2 tablespoons raw sunflower seeds
• 1 tablespoon poppy seeds
• 1 tablespoon hemp seeds
• flaky sea salt and pepper, to taste

Toppings (optional)

• drizzle olive oil
• thinly sliced radishes

Instructions

Roasted Fennel

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Lay the sliced fennel on the parchment-lined baking sheet in an even layer, and drizzle with olive oil. Toss to coat, then sprinkle with sea salt and pepper. Roast for 20-25 minutes until tender and beginning to brown at the edges.

Soup

1. Place sliced onion, olive oil, salt, and pepper in a large pot over medium heat. Sauté until golden brown, stirring occasionally. Add the garlic and stir another minute. Add the vegetable broth, lemon zest, lemon juice, and roasted fennel and bring the mixture to a simmer. Simmer for 7 minutes.
2. Remove the pot from heat, add the chard, spicy greens, fennel fronds, and chives. Stir to submerge in the soup, cover, and allow the greens to wilt in the heat of the broth for a few minutes.
3. Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth. Return to the pot, taste, and add more salt and pepper to taste.

Crunchy Seeds

1. Heat 1/2 teaspoon olive oil in a small frying pan over medium heat. Add sunflower, poppy, and hemp seeds, and sea salt and ground pepper. Stir to combine and toast for about 3 minutes, until the sunflower seeds are turning golden. Remove from heat and transfer to a small bowl.

Serve soup

1. Ladle the soup into bowls, and top with crunchy seeds, a drizzle of olive oil, and thinly sliced radishes, if desired.

Recipe from: https://kaleandcaramel.com/food/roasted-fennel-spring-greens-soup/