CSA 2024 Winter Week 8

Written by

Kathy Aylesworth

in

Chard

Galangal 

Purple Kohlrabi

Sweet Onions

Red Leaf Lettuce

Parsley

Strawberries (POF)

Tokyo Turnips

This week’s recipes include Tokyo turnips in a mustard sauce, a Thai kohlrabi salad, and a hearty chard, potato, and onion soup.

Tokyo Turnips in Mustard Sauce

Ingredients

  • 1 lb Tokyo turnips (Hakurei turnips)

  • 2 tbsp avocado oil

  • ¾ tsp kosher salt

  • 1 tbsp stone-ground mustard

  • ½ tsp dried thyme

  • ½ tsp red pepper flakes

  • 1 tsp champagne, white wine or rice vinegar

  • 1/4 cup chopped fresh parsley leaves for garnish

Instructions

  1. Preheat oven to 425°F.

  2. Wash turnips and pat dry with a towel. Cut turnips into quarters; there is no need to peel Hakurei turnips.

  3. Coat turnips with avocado oil and kosher salt. Spread in a single layer and roast in the oven for 25-30 minutes, or until brown and cooked through.

  4. While turnips are roasting, mix mustard, thyme, red pepper flakes, and champagne vinegar together. Set aside.

  5. Remove turnips from the oven when they are done roasting. While they are still hot, coat the turnips in the mustard sauce, garnish (optional) and then serve.

Recipe from Tabor Barranti of The Produce Pack

Thai Style Kohlrabi Salad

Ingredients

For the salad:

  • 1 kohlrabi, peeled & coarsely grated or sliced in a mandolin using a medium cut vertical blade
  • ½ cabbage, any type, finely sliced
  • ½ bunch spring onions, finely sliced
  • 1 red pepper, deseeded & finely sliced
  • 1 carrot, peeled & coarsely grated or sliced in a mandolin
  • 1 mango, peeled & finely sliced
  • 10g fresh mint, roughly chopped
  • 10g fresh basil, roughly chopped
  • 10g fresh coriander, roughly chopped
  • 100g roasted peanuts

For the dressing:

  • 125g peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp lime juice
  • 1 tbsp vinegar
  • 2 tsp maple syrup or brown sugar
  • 1 tsp sesame oil
  • 1 tsp sriracha or harissa sauce
  • 10g ginger, peeled & finely grated
  • 2 garlic cloves, peeled & finely grated
  • 4-6 tbsp warm water

Instructions

  1. Start by making the dressing. In a small bowl, whisk the peanut butter, soy sauce, lime juice and vinegar together with the syrup/sugar and sesame oil. When well mixed, stir in the sriracha sauce, ginger and garlic. Now slowly add the water, one tablespoon at a time, whisking as you go, until you have a dressing consistency. Set aside for later.
  2. Put all of the vegetables and mango into a large mixing bowl. Add the herbs and mix together with ¾ of the peanuts too.
  3. Pour in the dressing and mix well until everything is well coated.
  4. Transfer the salad into serving bowl and top up with the remaining peanuts.

Recipe from Riverford Organic Farmers

Savory Onion, Potato, & Chard Soup

Ingredients

  • 3 tablespoons butter

  • 3 tablespoons olive oil

  • 1 1/2 pounds onions, very thinly sliced

  • 1/2 teaspoon salt

  • 2 pounds boiling potatoes, peeled, cut into 1/2-inch cubes, rinsed with cold water

  • 4 cups basic bone broth or chicken stock

  • 2 cups packed, roughly cut Swiss chard

  • 4 tablespoons freshly grated parmigiano-reggiano cheese

  • 2 tablespoons chopped parsley

Instructions

  1. Place the butter, oil, onions, and salt in a heavy bottomed stock pot or dutch oven. Turn the heat to medium and cook the onions uncovered for 30 minutes, stirring occasionally until they are wilted and a pale brown color. Pay attention and don’t let them burn. You want to bring out the sweetness of the onions through the caramelization process, which takes time.
  2. Add the diced potatoes and turn the heat up to high. Saute the potatoes, stirring them into the onions to coat them well with the oil, butter, and onion juices.
  3. Add the broth and bring the liquid to a boil. Reduce the heat until you have a slow but steady boil/simmer for 8-10 minutes or until the potatoes are very tender. Roughly crush the potatoes using a masher or a wooden spoon. The mashed potatoes should be lumpy. Add the Swiss chard, stir thoroughly, and cook for another 8 to 10 minutes. If the soup becomes too thick, add a half a cup of broth at a time to reach the consistency you prefer.
  4. Turn off the heat, add the grated Parmesan and parsley.
  5. Ladle the soup into bowls and serve with crusty bread and sweet butter. Through a few croutons on top for extra crunch.

Recipe from Tossed Alaska

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