Kohlrabi, Delicata Squash, Tokyo Turnips. For some, this list of vegetables might sound like gibberish, but for our Katchkie Farm CSA members...it's dinner! From June-November our CSA enjoy a weekly delivery of the season's freshest, ripest, and most flavorful of our harvest. Because each week's CSA share is different, our members spend their summers experimenting with new recipes and flavor combinations. Here are some of our favorite recipes straight from their kitchen to yours.
Raw Beet Slaw
CSA Member Lauren Segal loves this recipe for it's oven-free preparation; this bright pink salad is the perfect summer side.
1 bunch beets
1 turnip
1 kohlrabi
For the vinaigrette:
3:1 ratio of olive oil to cider vinegar
1 tablespoon mustard
Any fresh herbs
Salt and pepper
Combine the beets, turnips, and kohlrabi in a food processor and shred until medium-fine. Add to a medium-sized bowl. In a sealable jar, shake together all vinaigrette ingredients and pour over the beet mixture.
Fettucine with Arugula Pesto and Roasted Vegetables
Lauren Segal loves this recipe for its versatility--extra roasted veg will make an appearance in a bowl of cous cous later in the week and extra pesto is stored in an ice cube tray.
For the pesto:
A few big handfuls of arugula
2-3 cloves garlic or garlic scapes
10 leaves basil
1/4 cup parmesan (omit if you’re cooking for vegans)
1/4 cup walnuts, pecans, or pine nuts (if you like them)
1/4 cup olive oil
For the pasta:
3/4 cup all-purpose flour
1 egg
About 1 cup roasted seasonal vegetables chopped about 1 inch in diameter
For the pesto, pulse all ingredients in a food processor into a green paste. For the pasta, again pulse the flour and egg in the food processor until combined. Roll out in a pasta mill, or on a floured cutting board and cut into long thin ribbons. Drop pasta in boiling water and cook until al-dente, approximately 3 minutes. Toss the pasta with the arugula and roasted vegetables.
Garlic Scape Pesto
CSA Member Manda Magee whizzed up a batch of Garlic Scape Pesto using the recipe from our Katchkie Farm newsletter and enjoyed every last bite of the delicious results!
8-9 garlic scapes cut into 1/4 inch slices
1/3 cup walnuts
3/4 cup olive oil
1/4-1/2 cup grated parmesan
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and smooth. Slowly drizzle in the oil and process until integrated. With a rubber spatula, scoop pesto out and into a mixing bowl. Add parmesan and pepper to taste.
Roated Kohlrabi
Vanessa Cohen, head of our volunteer core at the Downton CSA had never seen kohlrabi before, but discovered a new best friend (as vegetables go) with her odd looking root vegetable.
I roasted up my kohlrabi , and discovered a new favorite vegetable! The flavor is almost like broccoli, but sweeter. Slice it into rounds or bite sized pieces, toss in a bowl with a glug of olive oil, a little kosher salt and freshly ground black pepper and spread in a single layer on a cookie sheet. Bake at 350 for 15 -20 mins. If you’re feeling fancy, for the last 5 minutes of baking time, sprinkle with some parmesan cheese until it’s a little gooey, or let it go longer until the cheese crisps up.
Mixed Greens with Quinoa and Eggs
One of the many joys of CSA membership is discovering new vegetables and figuring out new ways to eat greens. Many people aren't aware that the greens atop beets, turnips and radishes can be eaten too, and are also incredibly nutritious. Try this recipe, from CSA member Josh Schaffner, for a delicious spin on healthful eating.
1 tablespoon olive oil
1/2 onion, chopped
1 clove minced garlic
1 tablesppon minced ginger
3-4 sliced Japanese radishes
A few big handfuls beet and radish greens
2-3 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon sriracha
2 eggs
1/2-1 cup cooked quinoa
Salt and pepper
In a large skilled, heat the olive oil over medium heat. Add the onions, garlic and ginger and cook until browned. Add the radishes and cook for another 1-2 minutes. Add the greens, soy sauce, brown sugar and sriracha. Remove from the skillet and set aside until greens are wilted. Stir until sauce is combined. Reheat the skillet on medium. Scramble the eggs and add the quinoa until eggs are cooked through. Add the greens mixture and season with salt and pepper.