This Week’s CSA
Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel. Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.
Broccoli takes to many forms of preparation, including steamed, sautéed, stir fried, roasted or even grilled. Typically the tops and upper stems are the only parts eaten but the lower stalk is quite edible as well, it just needs to be peeled to reveal the tender interior. Leftover cooked broccoli can be used in breakfast dishes, thrown in salads, or added as a pizza topping. Broccoli pairs well with olive oil, sesame oil, garlic, ginger, mustard, cheddar cheese, parmesan, olive, marjoram, oregano, and bacon. Store in a plastic bag in the refrigerator.
Part of the cabbage family, cauliflower is composed of bunches of florets on clusters of stalks. In Mark Twain’s words, “cauliflower is nothing but cabbage with a college education.” When fresh, cauliflower has a sweet, delicate flavor that pairs well with butter, olive oil, garlic, curry, parsley, saffron, cheddar, parmesan, blue cheese, and sun dried tomatoes. Tender, fresh cauliflower can be served raw or blanched with dips and seasoned salts. Cauliflower makes a great addition to many pasta dishes, soups, stews, and curries. Stored in a perforated bag in the vegetable crisper of your refrigerator, cauliflower should last for several days.
A delicate member of the onion family, chives provide a discreet onion flavor that works well with egg dishes, mild cream based sauces, or as a garnish to salads or soups. Chives are best used fresh and added at the end of cooking. Snip them with scissors or cut with a sharp knife straight across. Store fresh chives in a plastic bag in the refrigerator.
Epazote is a Latin American herb that comes with a very distinct smell and taste. Its smell can be unappealing when raw, but will soften with cooking. Epazote is best used fresh but can be dried; hang upside down in a cool, dark, well ventilated spot. Once dried, store in a cool, dark spot for up to 6 months. If you won’t be drying the herb, it is great used fresh in rice and bean dishes. Roughly chop the leaves and add fresh to your burritos, quesadillas or enchiladas.
Green garlic, which is the immature plant, has not been cured for winter storage so it needs to be stored in the refrigerator. It should last for up to two weeks stored in a crisper. The green tops should be cut off the fresh garlic before storage. Fresh garlic is milder than mature cloves so feel free to use a healthy dose in cooking. Fresh garlic is also easy to peel. Cut off the dried core end of the clove and using the tip of a knife, lift up the skin to remove.
Kale greens pair well with olive oil, parmesan cheese, garlic, potatoes, legumes, pasta, and eggs. To store, wrap kale in a damp towel or in a plastic bag and refrigerate, preferably in crisper drawer, for up to 1 week. To freeze, wash, separate from stem, and blanch leaves for 2 minutes. Rinse in cold water to stop the cooking, drain, and pack into airtight containers such as zip-lock freezer bags.
Snap peas look like shelling peas but the pods are sweet and edible. Peas pair well with sesame oil, butter, dill, chives, parsley, basil, mint, garlic, shallots, and asparagus. Peas do require you to remove the strings from their pods. With a sharp knife or your fingers, break the stem end and lift the string that binds the pea like a zipper, and pull down to the blossom end. Peas are best used fresh but if you need to store them, put them in a plastic bag in the refrigerator.
To make a quick and easy stir-fry of greens: Heat wok over high heat. Add one teaspoon to one tablespoon of oil. Add garlic or chilis, if desired. Add greens, and cook, stirring frequently for one or two minutes. Add sauce if desired.
Greens store best in a plastic bag in the crisper drawer of the refrigerator.
This versatile veggie can be sautéed, baked, stuffed, grilled, added to soups, and grated for baked goods. Zucchini partners well with butter, yogurt, Parmesan cheese, garlic, dill, basil, marjoram, mint, lemon, walnuts, tomatoes, and peppers. Store zucchini in a plastic bag in the refrigerator; excessive moisture will cause molding.
Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
source: Food Network
Roasted Garlic Cauliflower
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.