Our members will receive the following produce from our farm in their shares this week:
- Beans – Green and Yellow Mix; snap beans are delicious raw or cooked.
- Lemon Basil, Bunch
- Rainbow Chard, bunch
- Cucumber, non-conformers; expect to get all shapes and sizes!
- Scallions, bunch
- Potatoes, White Kennebec
- Spring Mix
- Summer Squash – Mixed varieties
- Mixed Stone Fruits – Peaches, nectarines and plums from our farm; Florida peaches are still juicy when firm (perfect for salads and snacks) although will soften in a couple days
Green Beans and Cucumbers with Miso Dressing – source: Bon Appetit
- 3 cucumbers, Kosher salt
- 1 pound green beans, trimmed
- 1½-inch piece ginger, peeled, finely grated
- 1 serrano or Fresno chili, finely grated
- 1 garlic clove, finely grated
- ⅓ cup unseasoned rice vinegar
- ¼ cup white miso
- ¼ cup olive oil
- ½ teaspoon toasted sesame oil
- Toasted sesame seeds and sliced scallions (for serving)
- Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
- Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
- Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.
Real Fruit Rollups – recipe from one of our CSA members 🙂
Cheesy Potato Kulchas with Swiss Chard and Scallion – source: Food52
- Kulcha Dough
- 2 cups unbleached all-purpose flour, plus more for rolling
- 1/2 cup whole-wheat flour
- 2 teaspoons granulated sugar
- 2 teaspoons fine sea salt
- 1 teaspoon instant dry yeast
- 1 1/4 cups warm water (approximately 120°F)
- 6 tablespoons very soft butter
- Potato Filling
- 11-ounces white potato, peeled
- 1 tablespoon water
- 1 tablespoon neutral oil (like sunflower or avocado)
- 1/4 teaspoon ground turmeric
- Fine sea salt
- 1/2 pound (1/2 to 1 bunch, depending on the size) Swiss chard
- 1/4 pound (1 bunch) scallions, thinly sliced (white and green parts)
- 1 teaspoon caraway seeds
- 1 teaspoon nigella seeds
- 1/4 pound cheddar, shredded (or another grateable, melty cheese you love)
- Heat the oven to 375°F with a rack positioned in the lower third.
- In a large bowl, whisk together both flours, the sugar, salt, and yeast. Add the warm water and stir, using a sturdy silicone spatula, till there are no spots of dry flour and a slack, bumpy dough forms. Cover the bowl with a plate or lid and let the dough rise in a warm place (around 75 to 80°F) for 1 hour while you get on with the filling.
- Dice the potato into roughly 1/2-inch cubes and chuck it into a 8- to 9-inch skillet (preferably well seasoned cast iron so nothing sticks or you could use a parchment-lined quarter sheet pan instead). Pour the water and oil over the potato chunks, add the ground turmeric and a fat pinch of salt and toss to coat. Roast the potatoes in the oven for 20 minutes.
- While the potatoes are roasting, remove the stems from the Swiss chard and finely mince them. Roughly chop the leaves and reserve separately.
- Remove the potatoes from the oven and add the minced Swiss chard stems, scallions, caraway and nigella seeds. Stir, then return to the oven for 15 minutes.
- After 15 minutes, add the Swiss chard leaves on top and continue to bake till the chard is wilted, about 10 minutes. By now, the potatoes should be tender and fully cooked. Remove the pan from the oven and crush the potatoes, using a fork or potato masher, ensuring there are no large lumps. Let the mixture cool fully, then stir the cheese through. Season with salt to taste. Divide the mixture into 6 equal portions (approximately 80 grams each). Roll each portion into a ball and set aside.
- Turn up the oven to 400°F. Line two half sheet pans with parchment paper.
- Use about 1/2 cup of all-purpose flour to very generously dust a work surface. Use a plastic bowl scraper or spatula to turn the dough out onto the floured surface and dust it with more flour. With your hands, pat the dough into a rectangle about 1/4-inch thick (or roughly the surface area of a half sheet pan). If there is so much flour that you can’t see the dough, dust off some with a pastry brush.
- Use a small offset spatula to spread about 4 tablespoons of butter onto the dough, like you’re buttering your morning toast.
- Starting from one long side, fold the dough in thirds like you would a letter. Dust the dough lightly with flour and with your hands, press the dough into a rectangle about 1/4-inch thick. Spread the remaining 2 tablespoons of soft butter over the dough as evenly as possible.
- Starting from one long side, roll the dough up like you’re making cinnamon rolls and pinch the seams closed. The dough is very soft, so the roll may be misshapen but that’s okay. Use a bench scraper or knife to cut the dough into 6 equal portions (approximately 115 grams each).
- Working with one portion of dough at a time, flip the dough cut side down onto a generously floured counter. Use your fingers to pat it into a 5-inch circle. Place one portion of the potato filling in the center of the dough circle, then bring up the dough and pinch the top closed, sealing the filling within. This looks like a lot of filling but the dough is super extensible and you can tug at it as needed. If any butter bursts through the dough, simply dust the spot with more flour.
- Pat the ball into a 6-inch circle. Use a pastry brush to flick away excess flour on both sides of the kulcha, then transfer it to the prepared sheet pan. Repeat in the same way with the remaining dough and filling to make 5 more kulchas.
- Bake the kulchas, 3 each on a sheet pan, in the preheated oven for 20 to 25 minutes, till they’re slightly puffed and the bottoms are flaky and golden brown.
- Remove from the oven and let the kulchas cool for 5 minutes before tearing into them.