Garlic Scape Pesto

• 10 Garlic Scapes                 

• 1/3 C Pine Nuts                 

• 1/3 C Parmesan and/or Asiago,dice or shredded 

• 1/2 Lemon juiced        

• 1/8 tsp Fine Sea Salt              

• Pepper to taste       

• 1/3 C Olive Oil

Trim the garlic scapes by cutting just below the bulb and also any woody part of the stem (think asparagus). Discard and set the remaining scape aside. In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down. With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute. Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.

Dill Potato Salad

• 3 lb sm Potatoes             

• ¼ C Minced Shallot (optional) 

• ¼ cup Fresh Dill, minced     

• 3 Green Onions, thinly sliced       

• ¼ C White Wine Vinegar             

• 1 tsp Kosher Salt   

• ¼ C Capers, drained  

• 2 Tbs olive Oil       

• Pepper, to taste

Fill a large pot with cold water and add salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, Kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand. Add the dill, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.

Based on French Potato Salad, Julia Child

Crispy Potatoes with Garlic Mustard Pesto

Potatoes:

• 2lb Potatoes, peeled and halved              

• Olive Oil              

• Kosher Salt        

• Flaky Salt & Ground Pepper

Pesto:

• 2 C packed, Garlic Mustard Leaves, rinsed and patted dry                  

• 3/4 Cup Olive Oil, plus more as needed

• 1/3 C Pecan or Walnut pieces, toasted until fragrant and cooled         

• 3 Tbs Nutritional Yeast           

• 1 tsp Kosher Salt

Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.

Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up. When they look scuffed, transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat. Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After 25 mins., turn the pieces as needed every 5 or so minutes for even browning. While potatoes roast, combine all of the pesto ingredients in the bowl of a food processor and pulse until uniform. You may want to add more olive oil to achieve a looser, more pourable sauce. Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or drag the potatoes through the sauce.

 from: Food 52 https://food52.com/recipes/85505-roast-potatoes-garlic-mustard-pesto-recipe?utm_source=Instagram&utm_medium=SocialMarketing&utm_campaign=Social

Thai Kohlrabi Salad

Salad:

• 1/2 Giant Kohlrabi, spiralized into noodles    

• 2 Radish, thinly sliced 

• 1 C Carrots, shredded  

• 1 C Cabbage, shredded  

• 1 Shallot, sliced very thin

• 1 Hot Pepper, seeds thinly sliced  

• 1/4 C Fresh Cilantro  

• Sesame Seeds for garnish 

Dressing:

• 3 Tbs Avocado Oil    

• 1 Tbs Sesame Oil     

• 2 Tbs Rice Vinegar  

• 2 Tbs Soy Sauce/Tamari   

• 1 Tbs Honey               

• Juice of 1/2 a Lime       

• 1 Tbs Lemongrass Paste   

• 2 tsp Ginger, minced  

• 1 Tbs Water 

Combine all the ingredients for the salad in a large bowl and toss together. Whisk together all the ingredients for the dressing in a separate bowl. Pour over the salad and toss until well coated. Garnish with sesame seeds and lime wedges

 based on: https://www.runningtothekitchen.com/wp-json/mv-create/v1/creations/1013/print

Root Vegetable Croquettes

(mix up the veggies as you like)

• 2 Egg Yolks    

• 1 Lg Potato, diced       

• 1 Lg Turnip, diced      

• 1 Lg Parsnip, diced     

• ½ C parmesan                         

• 2 Tbs shallot, diced    - 1 Tbs Flour            

• 2 Eggs           

• 2 C Breadcrumbs       

• Oil for frying

Boil all of the veggies until soft and drain. Mash well & let cool fairly well. Mix egg yolks, mashed veggies, Parmesan, shallots, and flour in a medium bowl. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes. Drain on paper towels.

Acorn and Cabbage with Hot Honey

• ½ lb Pasta      

• 2 cloves Garlic, roughly chopped     

• 1 Acorn Squash   

• 1 bunch Sage            

• 2 Tbs Butter   

• Olive Oil  

• 1 oz Parmesan Cheese, grated          

• 1 Tbsp Honey      

• ¼ tsp Red Pepper Flakes     

• ½ lb Green Cabbage, thinly sliced   

• Salt & Pepper

Preheat oven to 450°F. Heat a medium pot of salted water to boiling. Cut off and discard the ends of the squash. Peel squash, leaving alternating strips of skin intact. Halve lengthwise; scoop out pulp and seeds. Coat with olive oil, salt and pepper and arrange cut side down on sheet pan. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. To make the hot honey, in a bowl, combine the honey and red pepper flakes, depending on how spicy you’d like the dish to be. While the squash continues to roast, cook the pasta al dente reserving ½ C of the pasta cooking water, drain thoroughly. While the pasta cooks, in a large pan heat a drizzle of olive oil on medium-high until hot. Add cabbage and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened. Add sage and as much of the remaining red pepper flakes as you’d like; season with salt and pepper. Add cooked pasta, butter, half the grated cheese, and half the reserved pasta cooking water to the pan of cooked cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. Turn off the heat and season with salt and pepper to taste. Drizzle the roasted squash with the hot honey. (If the honey seems too thick, before drizzling, stir in enough warm water to achieve your desired consistency.) Serve the finished pasta with the finished squash. Garnish the pasta with the remaining grated cheese. Enjoy!

 Adapted from: https://www.blueapron.com/recipes/sage-brussels-sprout-pasta-with-roasted-acorn-squash-hot-honey

Glazed Hakurei Turnips

• 8-10 Hakurei Turnips, (cut in half if desired)

• 1/4 C (1/2 stick) Unsalted Butter

• 3 Tbs Sugar

• Salt, to taste

• 1 Bunch Greens, of your choice
  
  Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing, Add greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

Adapted from:
https://www.bonappetit.com/recipe/glazed-hakurei-turnips

Edamame Hummus

• ⅓ C Tahini

• ⅓ C Lemon Juice

• 3 Tbs Olive Oil,

• 1 Clove Garlic, roughly chopped

• Salt, to taste

• ½ C lightly packed fresh Cilantro Leaves, plus more for garnish

• 1 ½ C Edamame, cooked and shelled

• 2 to 4 Tbs Water, as necessary

• Sesame Seeds for garnish (optional)
  
  
  In the bowl of your food processor combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth. Add half of the edamame, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency. Taste and blend in additional salt. Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

from https://cookieandkate.com/edamame-hummus-recipe/

Corn Cucumber Salad

from Spring into Health with Anouk and Danielle

• 2 Ears of Corn

• 1 Cucumber

• Olive Oil

• Salt and Pepper to taste

• 1/2 sm Onion or Scallion, thinly sliced

• Juice of 1 Lemon or Lime

• 1 tsp Maple Syrup

• 1 Hot Pepper

• Mint, Parsley, Cilantro Leaves, torn
  
  
  Poach the corn in boiling water for three minutes (more if needed but
  summer corn is so tender it could even be eaten raw). As a variation
  brush the corn with olive oil and season with salt and pepper. Grill
  on the barbecue or in a grill pan turning until tender, about ten
  minutes. Less if needed. In a bowl combine the onion the juice of the
  lemon or lime and let stand. Stir in the maple syrup, the thinly
  sliced hot pepper and season with salt and pepper. Cut the kernels off
  the cobs. Add the onion dressing and toss. Add the mint, parsley and
  cilantro and toss again.

Featherbed Fresh Green Goddess Dressing

• 1 C Greek Yogurt

• 1 C Parsley

• 1 C mixed soft leafy herbs, dill, mint, and/or cilantro

• 2 Tbs Scallion, chopped

• 2 Tbs Lemon Juice, plus ½ tsp zest

• 1Tbs Olive oil

• 2 Tsp Capers - 2 Garlic Scapes - Salt and Pepper to taste
  
  
  Blend in a food processor until smooth. Great on salads, as a dip, on fish or meat…

Summer Cabbage Fennel Salad from CSA Member Anouk

• 2 or 3 Small Green Cabbages or

• 1 Napa Cabbage

• 1/4C Fresh Lemon Juice

• 3 Fennel Heads

• 1 Orange

• 2 Tbs Wine Vinegar

• 2 tsp Salt - 2 tsp Sugar (optional)

• 1/4 C Olive Oil or your favorite salad Oil

• 1/2 C Parsley, chopped

• 1/2 C Mint, chopped

• 1/2 Cliced Almonds, toasted

• 1 C Pitted Olives (optional)
  
  Thinly slice the cabbage into slivers. I usually remove the core. Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again; repeat after another 15 minutes. The cabbage will lose volume as it marinates. You could even leave it in the fridge for a day or two. Use more cabbage if you want. Finely chop the parsley and the mint. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Or you could toast them in a 350F oven for 5 minutes. Mix the parsley, mint and almonds into the softened cabbage. Add

Easy Collard Greens

• 1 Bunch Collard Greens

• 3 Garlic Scapes, chopped small

• 2 Tbs Olive Oil - Red Pepper Flakes & Salt, to taste
  
  Cut the thick central ribs out of the collard greens. Stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape. Slice across the roll to make skinny rolls of collard strips, ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart. Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add olive oil and red pepper flakes. Then add the greens and salt. Stir so they're all lightly shimmering from the oil and turn darker green. Let the greens cook against the pan in 30-second intervals, stirring in between. Once you see a little browning action, add the garlic scapes and red pepper flakes. Serve with a wedge of lemon.

Cilantro Lime Kale Slaw

• 1 ½ Tbs Lime Juice

• 1 ½ Tbs Olive Oil

• Pinch Sugar

• Pinch Cumin,

• Pinch Salt

• ¼ C + 1 Tbs Cilantro Leaves, finely minced

• 1 Bunch Kale Leaves, chopped

• ½ Lg Kohlrabi, shredded

• 2 Carrots,shredded

• 1 Garlic Scape, minced
  
  
  In a small bowl, combine the lime juice, olive oil, sugar, cumin, salt and 1 Tbs cilantro. Whisk and set aside. In a large bowl, combine all vegetables and ¼ C cilantro. Mix until all of the ingredients are evenly distributed. Re-wisk the dressing, then pour over the vegetables and stir to coat evenly. Taste for seasoning and season, to taste, with pepper. Cover bowl with plastic wrap. Transfer to the refrigerator and let chill for 15 - 20 minutes. Serve.

Spring Rice Noodle Bowl

inspired by Kate O’Donnell

• 2 Tbsp ghee      

• ½ C Carrots, julienned    

• 2 Pac Choi, sliced into ribbons   

• ½ C Radishes, sliced                                           

• 2-inch piece fresh Ginger, peeled and chopped    

• 2 Tbsp Tamari, plus more to taste    

• 4 C Water                                            

• One 8-oz package thin rice noodles     

• 1 Tbsp Miso Paste  

• 2 Tbsp herb of your choice           

• ½ lime, cut into wedges 

In a heavy-bottomed saucepan, melt the ghee over medium high heat. Add the carrots, pck choi, and radishes, and sauté for 5–8 minutes, stirring occasionally. When the vegetables have softened, add the ginger and tamari, and sauté for another minute, stirring constantly. Add the water, scraping the spices and seasoning from the bottom of the pan, and bring to a boil. Turn down the heat, and simmer for 10 minutes. After simmering, remove the pan from the heat, add the rice noodles, cover, and let sit for 5 minutes. Meanwhile, in a small bowl, dissolve the miso paste in ¼ cup of hot water. Add the miso to the saucepan and stir. Using tongs, distribute the veggies and noodles into individual serving bowls, then ladle the broth on top. Garnish with herbs, fresh lime wedges, and additional tamari if desired. Option: add one block of firm tofu, chopped into ½-inch cubes, when you add the water.

Ever Ready DIY Minced Garlic

- 3 cups of whole garlic, peeled     - ½ cup oil of your choice, plus extra for topping  - 1 tbsp salt

Wash and air dry your glass jars, and set them aside (wide-mouth mason jars work great for this, because they are freezer safe). Place your peeled garlic into a food processor 3 cups at a time, and add the oil and salt before giving it a quick few pulses. Pulse depending on how fine you want it (garlic paste vs. minced garlic), scraping down the sides as you go. Place processed garlic in your dry jars. Fill with oil leaving about a half inch space to top and allowing space for expansion during freezing. Place jars in your freezer for later use or enjoy immediately. Will keep for 3-4 months in the refrigerator.

Garlic Mustard and Ramp Pesto

• ½ C Pine Nuts (or Walnuts)      

• 2 C Spinach (optional)        

• 1 C Ramp Leaves        

• ½ C Garlic Mustard                                   

• 1 C Parmigiano-Reggiano                  

• ½ C Olive Oil       

• Salt and Pepper to taste 

Put all ingredients into a food processor and blend to desired texture. Add more of any ingredient to taste.

Roasted Acorn Squash Soup

- 3 Acorn Squash, sliced in half and seeds removed               

- Salt &Pepper, to taste                     

- 2 tbsp Olive Oil                               

- 2 Carrots, chopped           

- 1 Granny Smith Apple, chopped     

- 1 Shallot, chopped           

- 1/2 Yellow Onion, chopped       

- 1/2 Red Onion, chopped                

- 1/2 tsp Powdered Ginger             

- 1/4 tsp Dried Sage            

- 1/8 tsp Cayenne Pepper              

- 4 C Vegetable Stock

Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Sprinkle with salt and pepper and place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add spices and scoop in the squash flesh (discard the skin) and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove pot from heat and puree mixture with an immersion blender. Salt and pepper to taste.

 Adapted from: https://www.asweetpeachef.com/roasted-acorn-squash-soup/

Black Radish and Potato Salad

serves 4

- 1 lb sm Potatoes   

-1 clove Garlic, peeled and smashed      

- 1 Black Radish                   

- 2 tsp Rice Vinegar        

-  4 tsp Olive Oil         

- 1 tsp Paprika       

- 1 tsp dried Parsley      

- 10 walnuts roughly chopped       

- Salt & Pepper to taste

Scrub the potatoes (skin on) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance). Scrub the black radish (skin on). Grate radish using a box grater and place in a salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish. When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine. Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve.

Winter Slaw

with Kohlrabi, Cabbage, Radishes, and Carrots 

Slaw: - 1/2 Green Cabbage, shredded - 2 med. Kohlrabi, julienne-cut            - 1 C Carrots, shredded                          - 3 Radishes, julienned                 - 1 Shallot, thinly sliced     - 12 Tbs dried herb of choice

Dressing: - 1 Med. Lime, juiced   - 1/4 C Olive Oil    - 1 Tbs Honey     - 1 Garlic Clove, minced  - Salt& Pepper to taste

In a large bowl, combine the slaw ingredients: cabbage, kohlrabi, carrots, radishes, shallot, and herbs. In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, salt and pepper. Pour as much dressing over the coleslaw as desired. Toss the coleslaw and dressing together. Serve as a side salad, or on top of tacos or sandwiches. 

based on Live Simply

Beet Fritters

from: CSA Member Jess S. 

- 3-4 Red Beets, grated           

- 4 sm or 1 Lg Potatoes/Turnips, grated      

- 1/2  Yellow Onion, chopped     

- Herbs, to taste (ex: parsley, turmeric, cumin, coriander, crushed red pepper, salt)          

- 1 Egg

- ¼ C of Flour             

- Oil for frying 

Let beets and potatoes sit on a few paper towels to drain out extra moisture. Place beets, potatoes, onions, and herbs in a bowl and mix. Beat one egg and add to mixture. Add flour and mix until mixture is able to be formed into balls. Fill a pan with about 1/4 inch of oil and heat on medium/high heat. Make balls out of mixture and place in pan (making sure you hear a sizzle) - use a spatula to flatten into patties. Fry until golden brown on both sides flipping once. Move patties from pan to a plate lined with paper towels to drain extra oil. Sprinkle with salt and enjoy.