French Breakfast Radish Tartines

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  • 1 bunch French breakfast radishes ( I assume you can use any type of radish)
  • 1 small loaf of Whole Grain bread, cut into (1/4-inch thick) slices or 1 French Baguette halved lengthwise and each half cut crosswise into 4 pieces
  • good quality unsalted butter, room temperature (you can use goat cheese or any other creamy cheese you like, instead)
  • coarse sea salt
  • parsley (optional)

Cut bread into 1/2 inch slices (you can toast the bread if you would like). Slice radishes as thinly as possible. Spread a layer of butter on the bread and arrange the radish slices on top. Sprinkle with coarse sea salt and chopped parsley.

(the butter and the salt together almost eliminate the spiciness of the radishes and this easy sandwich makes a great snack for kids of all ages).

May 21, 2013 fullshare

SONY DSC
kale,spinach,red radishes,cucumbers,

broccoli,chard,oak leaf lettuce,green onions, thyme,
white turnips, green garlic

Scrambled eggs with spinach

spinach n eggs

3 bunched of spinach from half share
1 onion
4 eggs
1/2 cup shredded cheese, American or cheddar
2 tbsp milk or cream
Salt, red pepper flakes
Olive oil

In a large non stick pan Fry onions in olive oil until translucent. Add spinach and cook for a couple of minutes. In a bowl beat eggs, add cheese and milk, mix well. Pour the mixture over spinach. Cover and cook on medium until eggs are firm. Sprinkle with salt and pepper flakes.

Recipe and picture courtesy of CSA member Olga

Kale, spinach, chard, greens quishe

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Any greens you have (I used full share kale, spinach, chard),chopped and washed
2 large onions, chopped
2 carrots, chopped
1/2 glass of milk
4-5 eggs
old bread cut into bite size pieces (can be skipped)
crumbled cheese (I used feta)or shredded cheese

1. Cook onions, carrots and greens with a little bit of olive oil; they will greatly decrease in volume
2. Mix eggs, milk ,cheese, bread; add greens (make sure you drain them if there is a lot of liquid left)
3. Spray a pan and bake at 400 for 20-25 min (shown above before we put in the oven)

Rhubarb yogurt parfait

photo rhubab dessert

4 cups rhubarb (cut into small pieces)

1/2 cup water (can adjust as desired)

1/2 cup granulated sugar

Yogurt

Cook the rhubarb in a pan with very small amount of water and the sugar, covered, over low- medium heat till it  is tender, stirring occasionally. Let is cool (see pic how it looks after being cooked). Place the yogurt in a pretty glass and the stewed rhubarb alternately by about 1/4 cup fulls, ending and beginning with the yogurt. Top with sliced almonds/walnuts/sprinkles/fruit (I used some leftover strawberry jam and fresh strawberries)

You will have quite a bit left over of the cooked rhubarb. It freezes well for future use in muffins/ breads/pies. You can keep in the fridge for up to a week.

Kale spagetti with broccoli

broccoli and kale spagetti

  1. Chop kale/greens into small pieces; wash
  2. Add kale to spagetti while they boil.You can sneak in chopped carrots/ peas/ tomatoes.
  3. When spagetti are done, drain and add a little bit of butter and your favorite sauce (we use plain feta cheese or a mix of shredded cheeses)

Green leafy veggies (and canned beans/corn) can be added also to rice while it cooks (regular slow cooking rice).

Broccoli- wash,cut into florets,mix well with 1-3 tbsp of oil and salt to taste. Put in a dry pan on med heat and stir occasionally (3-5m; don’t overdo to keep crunchy and brighter green)

May 14, 2013 fullshare

full share 14-May-2013

kale, chard, spinach, romaine lettuce, red oak leaf lettuce, broccoli, French breakfast radish, round radish, green onions, mixed greens,winter thyme, wild mint

Kale soup with lentils & sausage

kale soup_OD

  • 1 large onion, chopped
  • 12 cups water or stock
  • 1-2 tbsp olive oil
  • 3-4 cloves of garlic, minced
  • 1.5 cups lentils
  • 1 polish kielbasa or chorizo, sliced thin or cubed
  • 2 bunches of kale (from half share), chopped
  • * I added broccoli as well from the half share

Fry garlic and onion in olive oil until translucent, add sausage for a few minutes.  Remove and set aside.

Bring stock / water to boil, add lentil and cook for apx 20 min on medium; then add kale, (broccoli), onion/sausage/garlic and cook on low for another 15-20 min.  Add salt and pepper to taste.

(serves apx 8)

Recipe and picture,courtesy of CSA member Olga.

Roasted Veggies

Chop the bok choy, broccoli, onions, carrots and any other veggie you have on hand, combine in large bowl

Combine 1/4 cup Olive oil or your favorite oil with 3 minced garlic cloves (more or less to taste
add 1 tbls balsamic vinegar and whisk together.

Pour on the veggies, mix well in the bowl season with salt and pepper. Spread veggies out on cookie sheet or roasting pan.

Roast at 450 degrees turning every 10 minutes till mostly golden brown and caramelized

Served with Steamed Rice

Recipe courtesy of CSA member Vivian

What is Rhubarb? How to use it?

 

Rhubab (Wikipedia pic)

According to Wikipedia, “rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit,it was to be counted as a fruit for the purposes of regulations and duties.”

So, it is a fruit.

Only stalks are  edible. While you can eat them raw, most commonly 1-inch pieces of the stalks are stewed (boiled in very small amount of water) with sugar to combat their extreme tartness(1/2 to 3/4 cup of sugar is added for each pound of rhubarb) until soft. Use only a little water as rhubarb contains a lot of water itself and you risk to end up with rhubarb soup. In the US, rhubarb  it is most often teamed up with strawberries / cinnamon/ nutmeg and baked into pies and tarts. A typical English preparation would use ginger; the French may puree it into a sauce and serve it with fish.

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