This week in your summer CSA box you can expect the following-
- Green Cabbage-New Sprouts Organic Farm
- White Corn-New Sprouts Organic Farm
- Dandelion Greens- New Sprouts Organic Farm
- Japanese Eggplant
- Red Butter Lettuce-Organic Aqua Farm
- Pineapple Pears
- Cubanelle Peppers
- Slicer Tomatoes-New Sprouts Organic Farm
We hope you enjoy the following recipes this week!
Sweet White Corn Chowder- Dinner Vine
- 3 ears fresh white corn, kernels cut off cobs
- 1/2 large baking potato, peeled and chopped into small cubes
- 1/4 large sweet white onion, chopped finely
- 1/2 large carrot, chopped finely (or 2 small carrots depending)
- 2 ribs celery, chopped finely
- 2 large cloves garlic, chopped
- 16 oz carton low-sodium chicken stock (sub vegetable stock for vegetarian)
- 1 1/2 Tbsp butter
- 1 bay leaf
- 4 tablespoons white wine
- 6 tablespoons Half-and-Half
- 2 1/2 oz sharp 4 cheese blend, shredded (or less if preferred)
- 2 1/2 strips bacon, for crisping, topping and reserving drippings (optional)
- 1 tsp fresh thyme leaves, chopped smaller
- fresh thyme sprigs for garnish & sautéing
- 0.5-1 tsp kosher salt (to taste)
- 0.5-1 tsp coarse ground black pepper
- 1/4 tsp paprika
- 1/8 tsp red wine vinegar
- Cut corn kernels off cobs, set aside.
- Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
- Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
- Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
- To pot now add onion, garlic, celery, carrot, salt, pepper, and remaining 2 T butter.
- Sauté mix adding ½ cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
- Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
- Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
- Remove the bay leaf.
- Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
- Gradually add more half-and-half, cheese, salt & pepper as desired.
- Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
- Continue to simmer on very low until ready to serve & eat!
- Garnish with bacon and fresh thyme sprig.
Note- For vegetarian, omit bacon and use oil in place of bacon grease.
You can order FSO bacon –here
Dandelion Tart- NYT Cooking
- 1 generous bunch dandelion greens, about 12 ounces
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 6 mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2garlic cloves (to taste), green shoots removed, minced
- 4 large or extra large eggs
- ¾ cup low-fat milk
- Freshly ground pepper
- ¾cup Gruyère cheese, grated (3 ounces)
- 1 yeasted olive oil crust
- Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Notes- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk. Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.
Potato Salad with Dandelion Greens- Savory Spin
- 1 red onion
- 4 cloves garlic
- 2 tsp grated fresh ginger
- 1 bunch dandelion greens ( about 4 cups after rinsing, drying, and chopping)
- 1 lemon
- 1 large potato
- 2 stalks celery
- 3 tsp coriander
- 1/2 tsp turmeric
- 1 tsp cumin
- 2 tsp smoked paprika
- salt and pepper to taste
- parsley and chili flakes to garnish
- Submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.
- Peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. Clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.
- Saute the onion in some olive oil in a large frying pan.
- Add in the garlic and ginger.
- Then add in the potato and cover the pan and saute for about 10 minutes.
- Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.
- Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.
- Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.
Melting Cabbage Eating Well
- 1 head green cabbage (about 2 pounds), outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 medium onion, halved and sliced
- 4 large cloves garlic, sliced
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 3 tablespoons tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon dry mustard
- Chopped parsley for garnish
- Whole-grain mustard for serving
- Preheat oven to 350°F.
- Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
- Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.