CSA 2025 WINTER WEEK 8

Written by

Elizabeth Townsend

in

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From our Farm

Dill

Galangal

Curly Kale

Cherokee Lettuce

White Scallions

Kohlrabi

Spinach

From our Partner Growers

Golden Beets (SSF)

Slicer Tomatoes (TFG)

TFG = The Family Garden

SSF = St. Simon’s Farm

 

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

This week we’re featuring Polish Dill Pickle Soup (Zupa Ogórkowa), Kohlrabi Slaw, and 20min Scallion Noodles.

Polish Dill Pickle Soup (Zupa Ogórkowa)

Ingredients

  • 2 large carrots
  • 2 large celery stalks
  • 1 medium yellow onion
  • 1 large leek
  • 4 to 6 whole dill pickles (made with salt and water brine, not vinegar brine)
  • 1 pound Yukon gold potatoes (4 to 6 medium)
  • 4 cloves garlic
  • 3 tablespoons unsalted butter
  • 1 (48-ounce) carton low-sodium chicken or vegetable broth (6 cups)
  • 1 1/4 cups dill pickle brine, divided
  • 2 fresh or dried bay leaves
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 medium bunch fresh dill
  • 1/2 cup sour cream, plus more for serving
  • 2 teaspoons distilled white or white wine vinegar
  • Kosher salt
  • Rye bread, for serving (optional)

Directions

  1. Prepare the following, adding each to the same medium bowl as you complete it: Peel and grate 2 large carrots on the large holes of a box grater (about 2 cups); dice 2 large celery stalks (about 1 1/4 cups); quarter and thinly slice 1 medium yellow onion (about 1 cup); trim the root end and the dark green tops from 1 large leek and remove the outer leaves, then halve the leek lengthwise and rinse the cut sides under running water to remove any sediment, and thinly slice crosswise (about 1 1/2 cups).
  2. Grate 4 to 6 whole dill pickles on the large holes of the box grater into a second medium bowl until you have 1 packed cup. Peel 1 pound Yukon gold potatoes if desired, then cut into 1/2-inch pieces (about 3 cups), and add to the bowl. Finely grate or mince 4 garlic cloves and add to the bowl.
  3. Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the carrot mixture and cook, stirring occasionally, until starting to soften, about 4 minutes. Add the potato mixture and cook until onions are lightly browned in spots, 4 to 5 minutes more.
  4. Add 1 (48-ounce) carton low-sodium chicken or vegetable broth, 1 cup of the dill pickle brine, 2 fresh or dried bay leaves, and 1/2 teaspoon black pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 15 to 20 minutes. Meanwhile, pick the fronds from 1 medium bunch fresh dill until you have 2 loosely packed cups.
  5. Transfer 1 cup of broth from the soup to a bowl, add 1/2 cup sour cream, and stir until smooth. Return the sour cream mixture to the soup. Remove the pot from the heat. Add the remaining 1/4 cup dill pickle brine and 2 teaspoons distilled white or white wine vinegar, and stir to combine. Taste and season with kosher salt and more black pepper as needed.
  6. Top each serving with a dollop of sour cream, black pepper, and a generous sprinkle of fresh dill. Serve with rye bread if desired.

 

Kohlrabi Slaw

Ingredients

  • 1/4 cup extra-virgin olive oil or hazelnut oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon fine sea salt
  • 1 large apple, cored and cut into matchsticks
  • 1 medium kohlrabi, peeled and cut into matchsticks
  • 1/4 cup thinly sliced red onion
  • 1/4 cup toasted chopped hazelnuts
  • 1/4 cup finely chopped parsley, more for garnish
  • Freshly ground black pepper

Directions

  1. In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, and salt.
  2. Add the apple, kohlrabi, onion, hazelnuts, and parsley, and toss to coat.
  3. Season to taste with salt and pepper, garnish with additional parsley, and serve.

 

20min Scallion Noodles

Ingredients

  • 6 oz. dry ramen noodles (or Pad Thai rice noodles)
  • 2 Tbsp. neutral cooking oil, divided
  • 3 to 4 cups small broccoli florets (sub 8 oz. shiitake mushrooms)
  • 3 Tbsp. unsalted butter
  • 1 whole bunch green onions (scallions), trimmed and thinly sliced, divided
  • 4 garlic cloves, minced or thinly sliced
  • 2 tsp. freshly grated ginger
  • 1/4 to 3/4 tsp. chili flakes (depending on desired level of spice) sub chili oil
  • 1/4 cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
  • 1/2 cup shelled edamame (optional for added protein)
  • 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil)
  • Fried or soft-boiled eggs for serving (optional)
  • Chili oil for garnish (optional)

Directions

  1. Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
  2. Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.
  3. Add butter and remaining 1 Tbsp. oil, along with two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.
  4. Add cooked noodles to skillet, along with sautéed broccoli, edamame, and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.
  5. Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.

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