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fall CSA share

Tatsoi with Ginger & Green Garlic

TIME: 30 MINUTES (not including optional marinating time), SERVES: 4

Tatsoi is one of my favorite Asian greens to both grow and eat. Similar to bok choy with its mild, mustard flavor, it has a more tender, spinach-like leaf. Paired with ginger and green garlic, this is a particularly special Spring treat. We grow it in the Fall as well, where garlic cloves can be substituted for green garlic.

INGREDIENTS

1 - 2 lbs. Tatsoi, ends removed
2 tbls. fresh ginger, peeled and minced
2 tbls. green garlic, tender white parts minced (tops reserved for stock), or 2 - 3 garlic cloves, minced
3 tbls. Nama Shoyu, tamari or soy sauce
1 - 2 tbls. fish sauce
1 tbls. rice wine vinegar
1 tsp. toasted sesame oil
2 tbls. Wildbrine Spicy Kimchi Sriracha (or kimchi brine, or 1 tbls. regular Sriracha)
1 tbls. toasted sesame seeds, to garnish (opt.)

METHOD

  1. Bring a large pot of salted water to boil.

  2. Blanch the tatsoi for 1 minute, stirring to fully submerge. Remove from boiling water with a slotted spoon or tongs and immediately place in a large bowl of cold water. Drain in a colander and chop into bite sized pieces.

  3. Mix the remaining ingredients together in a large bowl. Add the tatsoi and toss to coat. Refrigerate for about 30 minutes to soak up the flavors.

  4. Sprinkle with toasted sesame seeds; Serve cold. Delicious the next day as well.

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Roasted Carrots with Fresh Herbs & Spices

TIME: 30 MINUTES, SERVES: 4
Adapted from NYT Cooking

Carrots are sweetest during Spring and Fall—look for them with tops still attached at your local farmers’ market. However, when storing them, remove the tops because they continue to draw moisture out of the root. Fresh, organic carrots are a completely different beast than the bland storage carrots you find bagged at grocery stores. The fresh herbs pair beautifully with the pungent spices, and the butter (or coconut oil) balances the earthy sweetness of the carrot. Feel free to roast other roots alongside, or even in place of carrots. I’ve made this recipe with a mix of radishes, salad turnips, and other Spring roots. In the Fall, try parsnips, turnips, & rutabagas—anything that takes on the glorious golden hue of turmeric.

INGREDIENTS

2 bunches carrots; halved if young, or chopped into similarly sized, 1” chunks
1 - 2 tbls. high-heat cooking oil (Avocado, sunflower, etc.)
Salt & fresh ground black pepper, to taste
2 tbls. butter, ghee or coconut oil
1 tsp. ground turmeric
1/2 tsp. each cumin seed, fennel seed, nigella seed, black mustard seed
1/4 tsp. each ground coriander & red pepper flakes
1 tbls. fresh thyme, finely chopped
2 tbls. fresh parsley, finely chopped
1 tbls. fresh mint, finely chopped (opt.)
Half of a lemon or lime (opt.)

METHOD

  1. Preheat the oven to 400°F.

  2. Toss carrots with the oil, salt, & pepper and spread in a single layer on a large baking sheet. Roast for about 20 minutes, stirring and rotating halfway through. They should be slightly browned and caramelized.

  3. While the carrots are roasting, melt the butter/ghee/coconut oil in a small pan. Add the dry spices and stir to combine. Remove from heat.

  4. When the carrots are tender, remove from the oven. Pour the spice mixture over and stir to coat. Add more salt if necessary and spritz with the lemon or lime, to taste.

  5. Transfer to a serving dish and sprinkle the freshly chopped herbs over top. Alternately, mix everything together for easy serving.

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Creamy Coconut-Broccolini Soup

TIME: 30 MINUTES; SERVES: 4 - 6

This dairy-free soup is delicious in both the Spring or Fall—however, the natural sweetness of broccolini and spinach really shine after a touch of frost. In our Southeastern region of Pennsylvania, broccoli has a very short Spring growing window, since the weather quickly becomes too hot. This is one reason we choose to grow “flowering broccoli” or broccolini—the heads mature faster, and you harvest more than once off each plant.

The tender broccolini stems are especially delicious. If substituting large broccoli heads, make sure to peel the stalks before chopping, because they can be tough and fibrous. If you don’t have spinach, substitute arugula, mizuna, or other tender green—or forego the greens altogether and add more herbs!

*By swapping vegetable broth for chicken, this soup can easily be made vegan.

INGREDIENTS

4 tbls. unrefined coconut oil
1/2 tsp. each: fennel seed, black mustard seed, cumin seed, coriander seed
A dash cayenne or crushed red pepper flakes
Salt & fresh ground black pepper, to taste
1 shallot or small yellow/white onion, chopped
2 cloves garlic, chopped
6 - 8 scallions or 2 leeks, trimmed & chopped
2 pounds broccolini, or 2 large heads broccoli, chopped
4 cups baby spinach
1 cup parsley, chopped
1 cup cilantro, chopped
1, 14-oz can full-fat coconut milk
1 quart chicken bone broth (or veggie broth, or water)
Juice from 1/2 lime, plus slices for serving
1 tbls. fish sauce (opt.)
Greek yogurt or crème fraîche, for serving (opt.)

METHOD

  1. Heat coconut oil in a heavy bottom soup pot or Dutch oven over medium-low heat.

  2. Add the spices and let sizzle for a minute until fragrant.

  3. Add the alliums (onion, shallot, scallion, leek, garlic…) and broccolini. Cook, stirring often to avoid burning, until the broccolini is bright green and the alliums softened. If the seeds start to burn, add a little broth or water.

  4. Add the stock and bring to a boil.

  5. Turn the heat down to medium-low again, and add the herbs, greens, and coconut milk. Simmer until the broccolini is tender and the greens are wilted.

  6. Remove from the heat. Let cool slightly, then carefully transfer in batches to a high-powered blender, or use an immersion blender.

  7. Return to the pot and add the fish sauce and lime juice to taste. Adjust seasonings.

  8. Ladle into bowls and garnish with optional Greek yogurt or crème fraîche. Serve with extra lime slices.

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Braised Greens with Tomatoes & Leeks

TIME: 1 HOUR; SERVES: 6 - 8
Adapted from Bon Appetit

This dish is the perfect companion to crispy chicken on a frigid Fall evening (ideally after a light frost when the greens get shocked into sweetness). In late September, when I’m sick of canning tomatoes, I’ll toss the last couple harvests into my chest freezer. This has become my preferred preserving method, because when I take them out to thaw, the skins easily slip off, releasing their liquid and further concentrating their flavor. I used a variety called Jaune Flamme in this recipe— a small, bright orange heirloom that is exceptionally sweet, but still packs a tangy punch. Smoky paprika and melting leeks make this a substantial dish on its own, particularly if sprinkled with pine nuts and crumbled goat cheese.

INGREDIENTS

2 tbls. high-heat oil or bacon grease
2 bunches hardy greens (kale, dandelion, collards, etc.), stems removed or finely chopped, leaves roughly chopped
1 yellow onion, chopped
1 large leek, cut in half lengthwise and rinsed clean, chopped into half moons
3 cloves garlic, peeled & slivered
1/2 tsp. smoked paprika
2+ tsp. red wine or sherry vinegar
1 1/2 cups bone broth (chicken, pork, or veggie)
1/2 cup stewed or roasted tomatoes, cooked down
Salt & fresh ground black pepper to taste
Pine nuts & goat cheese, to serve (opt.)

METHOD

  1. Heat oil or bacon grease in a large, heavy bottom pan over medium heat.

  2. when the pan is hot enough to sizzle water, add the onions, leek, and garlic. Cook until softened, about 7 - 10 minutes.

  3. Add the tomatoes & paprika, and cook for another 5 minutes, watching carefully to avoid burning. Season with salt and pepper.

  4. Add the broth & vinegar, and bring to a boil.

  5. Add the greens in batches. Stir to incorporate, and simmer until tender, 20 - 30 minutes, partially uncovered. Season again to taste, and garnish.

Topped with pine nuts and Turmeric-Ginger Sauerkraut

Topped with pine nuts and Turmeric-Ginger Sauerkraut

Coconut-Cauliflower Soup with Ginger-Scallion Relish

TIME: 30 MINUTES; SERVES: 6
Adapted from NYT Cooking

The ginger-scallion relish is the shining star in this recipe. This dairy-free, creamy cauliflower soup is a staple in my kitchen, and can be dressed up or down in a variety of ways. The combination of coconut, lime, cilantro, scallion & ginger can’t be beat, and the cauliflower provides a lighter, dairy-free base for the flavors to meld.

INGREDIENTS

3 tbls. unrefined coconut oil
1 lemongrass stalk, tough outer peel removed, inner portion slit to release flavor
2-inch piece ginger, peeled and finely minced or gated, about 3 tbls.
1 large yellow onion, chopped
1 medium head cauliflower, chopped
3 garlic cloves, peeled and chopped
3 cups chicken or vegetable stock
1 can full-fat coconut milk, or 1 small can coconut cream
A few dashes fish sauce (opt.)
Salt & fresh ground black pepper, to taste
4 - 6 scallions, trimmed, green & white parts thinly sliced
3 tbls. cilantro, chopped
2 tbls. sherry vinegar
2 limes, zest & juice
1/3 - 1/2 cup oil (neutral or olive)

METHOD

  1. In a large soup pot or dutch oven, heat the coconut oil over medium heat. Add the onion, lemongrass, half the ginger, and cook until fragrant, about 2 minutes. 

  2. Stir in the cauliflower and garlic, then add the stock. Bring to a boil over high, then reduce heat to medium-low and simmer until the cauliflower is very tender, stirring occasionally, about 15 minutes.

  3. Meanwhile, in a small bowl, combine the remaining ginger with the scallions, cilantro, vinegar, lime zest and juice, and oil. Whisk together and season with optional fish sauce and salt. Adjust seasonings and set aside.

  4. Remove the lemongrass stalk from the soup. Working in batches in a high-powered blender, purée the soup until very smooth. Add the coconut milk/cream & additional stock or water to thin if necessary. Season to taste with salt, pepper and optional fish sauce.

  5. Serve the soup topped with the ginger-scallion relish.

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Turmeric-Cauliflower with Smashed Garlic & Herbs

TIME: 30 MINUTES; SERVES: 5 - 6
Adapted from Alison Roman

I make a version of this dish at least once a week when cauliflower is in season. The herbs add a fresh, grassy flavor that compliment the more pungent garlic & spices, and the cauliflower takes on a beautiful golden hue from the turmeric. Don’t fret if some of your cauliflower slices crumble apart—they become the highly sought-after crispy bits.

INGREDIENTS

1 medium head cauliflower
6 - 8 cloves garlic (depending on size), smashed
3 tbls. olive oil, plus more for serving
1 tsp. each fennel & cumin seed
Pinch of crushed red pepper flakes
1 tsp. ground turmeric
Kosher salt & fresh ground black pepper, to taste
1/2 cup mixed herbs: parsley, cilantro, dill, mint; roughly chopped
1 - 2 oz. feta cheese (opt.)

METHOD

  1. Heat oven to 425°F.

  2. Slice cauliflower from top to bottom into 1/2 inch thick slices, including the core and inner leaves.

  3. Place cauliflower and garlic on a baking sheet and drizzle with olive oil. Sprinkle with fennel & cumin seed, turmeric and crushed red pepper flakes. Season with salt and pepper.

  4. Roast until cauliflower has turned a deep golden brown and is slightly crispy, 25 to 30 minutes. Flip the larger “steaks”, stir the smaller bits around and continue to roast until completely browned, another 8 - 10 minutes.

  5. Remove from heat and top with herbs, optional feta, and a drizzle of olive oil.

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Roasted Cauliflower with Almonds, Lemon & Parsley

TIME: 30 MINUTES; SERVES: 5 - 6, as a side dish
Adapted from NYT Cooking

Peeking through the leaves of a cauliflower plant in October and finding its white, creamy center is one of the best Fall surprises a grower can experience. Toasted nuts, lemon & herbs haven’t failed me yet, and they surely do justice to a beautiful head of long-awaited cauliflower.

INGREDIENTS

1 medium head cauliflower, florets & tender inner leaves chopped
3 tbls. olive oil
Kosher salt & fresh ground black pepper, to taste
A pinch crushed red pepper flakes (opt.)
1/2 cup almonds
2 tbls. Italian parsley, finely chopped
1/2 lemon, juice & zest, plus more to taste
2 tbls. capers or chopped green olives (opt.)
1 - 2 oz. feta (opt.)

METHOD

  1. Heat the oven to 425°F. In a large bowl, toss the cauliflower & leaves with olive oil, salt, pepper & optional crushed red pepper flakes. Spread evenly onto a large baking sheet and roast until crisp and golden, about 25 minutes (the really crispy bits are the best), stirring & rotating the pan halfway to ensure even browning.

  2. Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently for about 5 minutes to avoid burning. Remove from heat, roughly chop, and set aside.

  3. Once the cauliflower is roasted, toss it in a large, shallow bowl with half the almonds and 1 tbls. parsley. Mix in capers/olives and feta if using. Top with remaining almonds, parsley, lemon juice & zest, and drizzle with olive oil. Season with salt to taste.

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Baby Bok Choy with Sesame & Ginger

TIME: 20 MINUTES; SERVES: 4+

We exclusively grow baby Bok Choy varieties at Kneehigh Farm, because we love their mild mustard flavor and workable size. They’re delicious raw, stir fried, grilled, braised, etc.. By halving or quartering them, you get the best of both worlds in each bite: crunchy, refreshing stalk + silky leaves.

Bok Choy is a cool weather crop, so we enjoy it early in the Spring or Fall before frost. This dish is delicious paired with rice, chicken, and a scoop of kimchi for a simple dinner.

INGREDIENTS

1 pound baby Bok Choy
1 1/2 tbls. tamari or Nama Shoyu (soy sauce)
1 tbls. Chinese shaoxing wine, or rice wine vinegar
A few splashes fish sauce (opt.)
1/2 tsp. Sambal Oelek (red chili paste, opt.)
1 tbls. neutral, high-heat oil (refined coconut, avocado, high-oleic sunflower…)
1 garlic clove, minced
1-inch piece fresh ginger, peeled & minced
1 - 2 tsp. toasted sesame oil
Toasted sesame seeds, to garnish
Scallions, to garnish (opt.)

METHOD

  1. Trim bottoms from the baby Bok Choy. If small enough, quarter lengthwise, rinse, and pat dry. If larger, separate the leaves, rinse & dry.

  2. In a small bowl, combine the soy sauce, Chinese wine or rice wine vinegar, optional chili paste and fish sauce. Set aside.

  3. Heat the neutral oil in large skillet over medium-high heat until a splash of water sizzles. Add the garlic and ginger and stir-fry until fragrant, 20 - 30 seconds. Add the Bok Choy and stir-fry for 2 minutes longer, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, drizzle with sesame oil, and toss to coat.

  4. Transfer to a serving dish and sprinkle with sesame seeds & scallions.

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