One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at beets!
You will receive Red Beets, or Badger Flame Beets or both! Badger Flames are special; they have been specially cultivated by collaborating Chef’s & Farmers to develop & spotlight the sweetness, while removing the earthy flavor that typically comes through in beets: https://www.row7seeds.com/products/badger-flame-beet?_pos=3&_sid=3c588981a&_ss=r
I can’t say enough about beets – they are rather fascinating. They are so beautiful… pigmentation is made from them. Most of the world’s common sugar, unless it specifically lists cane, comes from sugar beets! They can be used in just about everything. I have made a reduction with beet juice & put in under a ribeye steak, topped with blue cheese butter…. the possibilities are endless!
You will find the best way in which to prepare them kind of depends on the recipe. Generally speaking, steaming or roasted in the oven is the easiest & most common. Depending on the size of the beet you are preparing,
30-40 minutes is the average cook time. They are ready when they are soft & tender, easily pierced with a fork or toothpick.
When they are cooked & cool enough to handle, peel them by using the backside of a spoon. I find that using a knife takes away too much of the edible beet, & using a spoon allows you to keep the shape of the beet.
If you really love beets, try adding them to anything & everything! Literally.
Summer Beet Panzanella
Uses from Broad Wing Farm Share(s): Beets, Tomatoes, Cucumbers, Italian Sweet Peppers, Lion:> Mesclun
Shopping List: Loaf of your favorite Rye Bread, Champagne or White Wine Vinegar,
8 oz Fresh Mozzarella, Bunched Basil, Bunched Flat Leaf Parsley, medium shallot, bulb garlic, Fox:> optional salad mix
Special Note: This recipe will make one LARGE salad. I actually really enjoy Panzanella the day after it’s been made! If you prefer a smaller salad, cut your base ingredient quantities in half.
1 loaf Rye Bread | cut into large cubes or torn into chunks. Toast in the oven**.All beets from share | Trim greens & set greens aside. Steam the beets, & peel (as detailed in this week’s special notes). Cut into bite sized pieces. All tomatoes from share | small tomatoes cut in half; large tomatoes cut into large cubesAll cucumbers from share | peeled, seeds removed & discarded, cut into large chunks1-2 Italian Sweet Peppers | roasted (see instructions)1 medium shallot | sliced thin8 oz fresh Mozzarella | Cut into cubes1/3 cup Champagne (or white wine) Vinegar | 1/3 cup Extra Virgin Olive Oil |2 cloves garlic | chopped fine½ bunch fresh basil | chopped3 tbsp fresh parsley | choppedSalt & Pepper |
**Bread can be prepared the night before by cutting into cubes or tearing into chunks & leaving out on a baking sheet overnight. Or you can toast in the oven. Bread needs to be like a crouton to soak up all the vegetable goodness!
Roast Peppers: If you have a gas stove top, or if not, roast in 350-400-degree oven. Either way the process is the same. Char the skins of the peppers until evenly blackened. Remove peppers from heat & place in a container with a tight lid or Ziplock bag. Allow to cool.
Prepare Beet Greens: Cut off stems – you can save them to mix in with your next cooked veggie mix, if you like! Cut or tare the greens into bite sized pieces.
Make dressing: Whisk vinegar, olive oil, chopped garlic, salt & pepper. Set aside.
When the peppers have cooled, remove from container or bag & remove the black skins. Pull off the stems & remove seeds. If you are having trouble removing everything with your hands, give the peppers a quick rinse! Pat dry & chop the peppers into bite sized pieces.
Put all ingredients in a bowl, reserving the Mesclun or salad green mix. Toss with the dressing & mix in the herbs. Allow to stand… this salad gets better with time, so prepare ahead to your liking!
When ready to serve, put a layer of mesclun or optional salad greens down on a plate or bowl 1st, then top off with the mix! This is a really pretty salad, great photo opportunity, don’t be shy to share to Broad Wing’s Instagram!
Crispy Beet Snacks
Uses from Broad Wing Farm Share: Beets
Shopping List: Kosher Salt, Coconut Oil
Special Equipment: A super-duper sharp knife
All beets from share |Kosher Salt | Coconut Oil | 2 tbsp (or more) warmed to liquifyDirections
Remove beet greens & save them for future salads or sautéing.
Trim the root & the top. Peel the beets with a sharp vegetable peeler. (This will take time & hand muscles, but worth the patience!) Discard peels & trimmings.
With a very sharp knife, slice the beets as thin as you can. Work slowly & carefully! They will try to roll away from you; you don’t want to cut yourself when this happens.
Lay the slices out in one layer on paper towels or clean kitchen towels. Sprinkle GENEROUSLY with Kosher salt & allow to sit for 20 minutes.
With dry towels, pat off the moisture that has collected on the surface of the slices. Flip beets over & repeat process. If your towels are soaked, replace before repeating.
Pre-heat oven to 350 degrees. Set on convection if you have the option.
Put beet slices in a large bowl & toss in warmed coconut oil, making sure the beets are thoroughly coated.
Line baking sheets with parchment & put slices down in one layer; edges shouldn’t touch. Sprinkle lightly with more salt & put in the oven. After 10 minutes, rotate the baking sheet. Bake for 20 minutes, then remove from oven & flip slices over. Sprinkle with salt again if you like, & bake the 2nd side in the same manner, rotating baking sheet after 10 minutes. Bake for 20-25 minutes, or until crispy & brown around the edges.
Pro-Tip: Different sliced thickness of the beets means some might cook faster than others. If you find some of your slices aren’t as crispy, don’t be afraid to return them to the oven & bake a little longer!
Uses from Broad Wing Farm Share: Blue Fingerling Potatoes, Beets
Shopping List: Tahini (Sesame Paste), 2 lemons for juice, bulb garlic
Special Equipment: Metal skewers, or if using bamboo, soak in water for 1 hour prior to preparation, hot grill, food processor or strong blender
All beet share | Greens removed, saved for a salad or other thingsAll fingerling potato share |Extra Virgin Olive Oil | 1-2 medium cloves of garlic | trimmed (save bottoms in your freezer bag2 tbsp Tahini |
1 tbsp Lemon Juice | or moreSalt & Pepper Directions
Pre-heat grill to medium high.
Toss raw beets in a medium bowl & coat with olive oil. Toss raw potatoes separately (you can use the same bowl) in olive oil, salt, & pepper.
Carefully skewer beets if they are small. (if they are large enough to not fall through the grill grates, you don’t need to skewer) Same process with potatoes on different skewers (skewer lengthwise). **You want to skewer same sizes together so that they cook evenly without over cooking.
When grill is medium hot, set beets to cook, rotating them, but allowing skin to char as you go. Cook until fork tender, 30-45 minutes depending on size.
When beets have cooked for about 30 minutes, add skewered potatoes to grill. While cooking, rotate similarly, however skin should grill, but not char. Cook until just soft, about 20 minutes, depending on size.
When beets are cool enough to handle, remove skewer & cut in half. Scoop innards into food processor, discarding skins. Add garlic cloves, lemon juice & tahini. Blend while drizzling in olive oil, about ¼ cup. Blend until smooth. Taste, season with salt, & blend again, adding more oil if needed.
Remove potatoes from skewers; you can leave the smaller potatoes whole, but cut larger ones lengthwise in half to show off that beautiful blue color! Serve potatoes on side of dip. You can also add some raw veggies to use for dunking, such as cucumbers, sliced sweet pepper pieces, & halved tomatoes. Serve immediately! Dip can be made a couple days in advance & holds well in the fridge. Potatoes are best the day they are grilled to retain their creamy snap, a unique quality to fingerlings!
Uses from Broad Wing Farm Share(s): Kale (Creamy Pesto recipe), Sweet Italian Peppers, Squash, Cherry/Campari Tomatoes, Lion:> Squash Blossoms,
Shopping List: Fox Box customers, try to find 6 squash blossoms at a Farmer’s Market, it’s worth the search! Self-rising flour, organic cornstarch, all-purpose flour, 32 oz bottle organic Canola oil, 1 small yellow onion, bulb garlic, fresh bunched basil
Special Equipment: Large cast iron or heavy pan for frying, cooking thermometer, piping bag or quart sized Ziplock bag
All squash blossoms | Handle these beauties delicately! Carefully open the top & remove any pollen, & then the center or ‘stamen’ with your fingers (it should pull away with an easy snap)½ cup Creamy Kale Pesto | see recipe1 small yellow onion | chopped small1 small sweet Italian Pepper | chopped small1-2 medium garlic cloves | bottoms trimmed (save in your freezer bag) chopped fine½ - 1 small squash | trimmed (save in your freezer bag) chopped smallExtra Virgin Olive Oil |3 tbsp chopped fresh basil leaves |12 cherry tomatoes or 6 (or so) Campari Tomatoes | cut in half1 cup self-rising flour |Salt & Pepper | to taste½ cup Organic Corn Starch |¼ ice cold water as needed | 1 bottle Organic Canola Oil |1 -2 tbsp All Purpose Flour |
In a medium sized pan, heat 1-2 tbsp of olive oil over medium heat. When oil begins to shimmer, add onions, peppers, & squash. Brown lightly, then add chopped garlic, salt & pepper. Cook for a minute more & remove from heat.
In a small mixing bowl, mix kale pesto & cooled pepper mixture. When completely mixed put into pastry bag with a large round tip, or in Ziplock bag.
Have prepared squash blossoms laid out on a plate or tray with tops open. Snip corner of ziplock bag & gently insert the corner all the way to the bottom of a blossom. Pipe about 1 tbsp of filling inside. Gently fold petals over completely. Repeat with all 6 blossoms. Put plate in fridge for about 20 minutes, allowing filling to firm up.
Make Batter: Combine self-rising flour, cornstarch, salt & pepper in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
When filling in blossoms are firm, dust both sides of each flower with all-purpose flour. Shake off any excess flour. Prepare a new plate or baking sheet with a layer of paper towels.
Pour canola oil in heavy frying pan so there is about 1” of oil. Put on medium heat. With your thermometer, check oil when it begins to shimmer; do not touch bottom of pan & check temperature. When oil is 350 degrees it is ready.
Dip each blossom into the batter, allow excess batter to drip off, & put in hot oil. Allow to cook until brown, about 1 minute on each side. Remove from oil & put on paper towels. Cook as many blossoms at a time as you are comfortable doing! When blossoms are all cooked, turn heat off.
Prepare Plates for Serving: On 3-6 plates, lay out halved tomatoes. Place fried blossoms at the center of each plate & sprinkle with chopped basil. Enjoy these summer delights!
Uses from Broad Wing Farm Share: Kale
Shopping List: Bunched Flat Leaf Parsley, 1 cup raw almonds, 3 lemons for juice, bulb garlic, small container ricotta cheese, parmesan cheese, ***optional red chili flake, Kosher salt
Special Equipment: Food processor or strong blender
All Kale | Remove Stems by your fingers up the base of the kale to the top. Discard stems. If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife. Cut or tare kale into small pieces1 bunch flat leaf parsley | Stems removed (save in your freezer bag)1/3-1/2 cup raw almonds | Toasted in the oven until just brown2 med-large garlic cloves | Bottoms trimmed (save in your freezer bag)Juice from 1-2 lemons |8 oz ricotta cheese |½ cup grated parmesan cheese |Extra Virgin Olive Oil | Start with ½ cup¼ tsp red chili flake | ***optionalKosher Salt & Pepper | to tasteDirections
Put olive oil, garlic cloves, kale, parsley, juice of 1 lemon, both cheeses, chili flake, & 1 tsp Kosher salt in food processor & blend on high. Blend until very smooth & evenly processed (process with a thin steam of olive oil poured in as you go if needed). If using a blender, blend in batches for best results.
Allow mixture to set for about 10 minutes & taste. Adjust seasonings – more salt if needed, more lemon juice for brightness, etc. Blend again if needed!
Use as a dip with sliced Italian Sweet Peppers!
One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things. This week, let’s look at tomatillos!
They are versatile, & lovely. Broad Wing’s varieties feature Green & Purple Blushed which are so pretty to simply display in a basket on your counter for a day or two.
Tomatillos are a member of the Nightshade family, such as eggplants & peppers. They partner nicely with their relatives, & when you keep this in mind, your ideas for using them will expand.
Tomatillos take a little work to process, but are worth it in the end. I’ll walk you through the easiest way to work with them, & you’ll find some recipes on the next following pages.
What you will need:
· A large pot that can hold enough water to cover the tomatillos you want to prepare.
· A large bowl that can hold enough volume to cover (with water) the tomatillos you want to prepare, & A LOT of ice.
Make ready your pot with water (leave enough room at the top to add your tomatillos), & your bowl with ice. Have your chosen strainer ready.
Bring the water in your pot to a vigorous boil. When water is boiling, pour very cold water into your bowl of ice.
Carefully add your tomatillos to the boiling water. Allow them to sit in the hot water for 15 seconds MAX, & immediately remove from the hot water & immerse them in the ice water (ice bath).
Once chilled, you will find the husk or outer ‘paper’ of the tomatillo will pull off easily, leaving it nice & clean; ready to use as you see fit!
SALSA VERDEUses from Broad Wing Farm Share(s): Tomatillos, Tomatoes, Garlic
Shopping List: 2 medium yellow onions, 1 jalapeno*, 3 chilis poblano’s, 1 bunch cilantro, 3-4 Limes for juice, Kosher Salt
Special Equipment: Very Hot Grill, Strong Blender or Food Processor
Special Note: This is a very basic salsa verde recipe! You can add more spice by increasing your *jalapeno count, adding chipotle chilis, or even serrano chilis. This can be used on taco’s, over eggs, or just chips & salsa!
You do not have to char the vegetables before using them, you can roast in the oven instead, & just follow the same processes as listed. Will hold for about 1 week in the refrigerator, & gets better with time.IngredientsAll Tomatillo’s | husks removed (as detailed in this week’s special note’s)All Tomatoes |4 cloves garlic | trimmed (put in your freezer bag)2 medium yellow onions | trimmed, (put tops in your freezer bag), peels removed, onion cut into quarters1 jalapeno | any stem trimmed to base3 chilis poblanos | any stem trimmed to base1 bunch cilantro | leaves plucked from stems; stems discardedExtra Virgin Olive OilKosher Salt, Black Pepper to taste
DirectionsHeat Grill. If you have a vegetable grill pan, use this for the smaller vegetables that might fall through the grates of the grill. If you don’t, simply skewer the smaller veggies, or place a small baking sheet directly on the grill.
Prepare: Toss tomatillos, tomatoes, onions, garlic cloves, & peppers in a light coating of olive oil. Wrap garlic cloves in an aluminum foil square packet, folding up at the bottoms, then either side, then the top. Place everything on a heat proof tray appropriate for standing beside the grill.
When grill is very hot, start with your largest ingredients at the hottest point, smaller items on the outer, cooler sides of the grill. Foil pouch with garlic should be placed on a medium hot area, the folded seams facing up.
Allow everything to blacken & char (not burn). Flare ups will happen if there is too much oil, & items will steam if the grill isn’t hot enough. Adjust your process accordingly.
As skins begin to char, the tomatoes & tomatillos might blow a fuse, as the juices get hot & bubble internally. Immediately pull them off the grill when they do, even if they aren’t charred yet. The higher the sugar content, the quicker the ingredient will char, so you will want to remain at the grill during this process, turning your items & removing back on to the tray before they burn. Garlic pouch will be the last item to be pulled off the grill.
Put all ingredients (except limes for juice), in a powerful blender or food processor…this includes blackened skins, tomato cores, pepper seeds, etc! Carefully blend hot ingredients until they come out smooth. You will have to work in batches, pouring blended ingredients into a large mixing bowl as you go. When everything is processed, put 2 cups of blended ingredients back into processor with a healthy tbsp of Kosher Salt, & the juice of 2 limes. Process, & return mixture to bowl, whisking everything together. Allow to stand for 2 minutes. Taste by using a teaspoon, & adjust seasoning as needed by processing 2 more cups; add black pepper if you prefer it, more lime if it needs acid, more salt if it’s bland. Refrigerate until chilled, then use in any desired salsa application. If the liquids separate, simply mix together again before serving.
PRO TIP: Don’t be afraid to add to this! Be creative! Blend in toasted Cumin, a couple chipotle chilis in adobo, & a small handful of toasted pumpkin seeds, this salsa will come to life even more for you.
Cucumber Tomatillo GazpachoUses from Broad Wing Farm Share(s): Tomatillos, Tomatoes, Cucumbers, Garlic, Squash, Sweet Potato Greens, U Pick at Broad Wing (bring your scissors! ): Parsley, Basil
Shopping List: 1 large yellow onion, 1 qt vegetable or chicken broth, maple syrup, small container whole Greek yogurt, 1-2 limes for juice, Optional condiments, YOU decide! Marcona Almonds, (pitted) Kalmata Olives, Chili flake, Lemon infused Olive Oil, your favorite croutons (or a stale chunk of bread), cooked Butter Beans, (or marinated white cannellini’s) Special Equipment: Strong Blender or Food Processor
IngredientsAll Tomatillo’s | husks removed (as detailed in this week’s special note’s) then chilled to cold (removing husks the night before is OK), cores removed (put in your freezer bag!), DICEDTomatoes | large slicer tomato, core removed (put in your freezer bag!), DICED. Smaller salad tomatoes cut in half or quarters & set aside separately2 cloves garlic | trimmed (put in your freezer bag), chopped fine1 large yellow onion | trimmed, (put tops in your freezer bag), peels removed, diced1 large squash (or 2 med.) | trimmed (put in your freezer bag), dicedAll Sweet Potato Greens | stems trimmed, cut into 1” lengths, greens cut into large bite sized pieces4-6 Cucumbers, peeled, seeded, chopped | trim ends & peel cucumber. Cut in half lengthwise & remove seeds by running a small spoon down the center. Discard seeds.Lime Juice | 2 tbspMaple Syrup | 1 tspWhole Greek Yogurt | ¼ cup1 qt vegetable or chicken broth |½ cup (packed) chopped fresh Parsley leaves | stems in your freezer bag¼ cup chopped fresh Basil leaves | discard stemsExtra Virgin Olive OilSalt, Black Pepper Directions: Prepare ahead allowing enough time for the liquids to chill cool-cold!In a large heavy bottom skillet, over medium high heat, heat 2 tbsp olive oil until it shimmers. Add diced onions & allow to brown/turn translucent. Add chopped garlic, sweet potato green STEMS, & diced tomatillos, diced tomato, salt & pepper. Allow to simmer & cook about 2-3 minutes. Remove from heat & put in food processor or blender.
Return pan to heat, add another 2 tbsp of olive oil & heat until oil shimmers. Add squash & allow to brown on one side. Add salt & pepper, & carefully remove squash with a slotted spoon. Put squash on a paper towel, allow to remain at room temp.
Return pan to heat. Add all Sweet Potato GREENS & a splash (1/4 cup or so) of broth. Allow to simmer & wilt. Remove pan from heat, sprinkle with salt & pepper & set aside & allow to remain at room temp.
In food processor, (working in batches if you need to) with your tomatillo mixture, add diced cucumbers, lime juice, & maple syrup. Blend until smooth, adding a splash of broth if you need more liquid. When smooth, add yogurt & chopped parsley. Blend again until very verys smooth & creamy. Taste & adjust seasonings; add more yogurt or maple syrup if needed. Refrigerate in a shallow container uncovered until cool-cold, mixing every now & then to encourage even cooling.
When ready to serve, gather all your optional condiments.
In a large mixing bowl, pour chilled soup. With a wooden spoon, gently mix in cooked squash cubes & sweet potato greens (with cooking liquid). Taste again! Things taste differently when cold, more salt, pepper, or even a squeeze of lime juice might be necessary. When thoroughly mixed, ladle into wide rimmed serving bowls.
Top with optional condiments as follows (per bowl):
Small pinch of chili flakes on top, drizzle of lemon olive oil, 1-2 halved or quartered tomato, 2 kalamata olives cut in half, 3-4 coarsely chopped Marcona Almonds, small spoonful of cooked (or marinated) white beans, a large crouton or 2, & a healthy sprinkle of chopped fresh basil. Enjoy immediately!
Berry Tomatillo Jam
Uses from Broad Wing Farm Share: Tomatillos
Shopping List: 2 pints of blueberries, blackberries, and/or raspberries to every 4 large tomatillos, 2 lemons for juice
Special Equipment: Food Processor or Blender
4-8 large tomatillos | Husks removed (see my notes on this week’s featured ingredient) & discarded, core removed & put in your freezer bag. Cut tomatillo’s into quarters2-4 pints of your chosen berries | Directions
Put your tomatillos & berries in a blender & mix on high until 100% blended. Measure this liquid:
Sugar of your choice | Measure out an equal amount of sugar to the amount of your blended liquidPut both in a heavy bottomed pan, & heat over low heat, stirring as it begins to simmer. When simmering has begun, squeeze in the juice of one lemon & continue to stir, allowing the mixture to come to come to a rolling boil for 1 minute. Stir continuously while it is boiling! Then reduce heat again to a simmer & cook for 15-20 more minutes, stirring regularly. You will notice the jam thickening*. Remove from heat & taste. If you prefer it, add more lemon juice. You can also add lemon zest if you like!
*Note that when the mixture becomes cold, it will become even thicker, so do not allow for it to simmer longer than the recommended 20 minutes.
Refrigerate, will hold for about 1 ½ weeks. This can be re-heated & used as a warm sauce for ice cream or cheesecake, also delicious on pork!
Pro Tip: If you do not like berry seeds, after completing the 1st blending step, pour the liquid through a fine mesh strainer. It will take some time, but the seeds will separate from the liquid with the occasional encouraging push of a wooden spoon or spatula. You can also add a splash of water to help the process along. Discard the seeds, & heat mixture in pan with sugar as detailed.
Uses from Broad Wing Farm Share: Cucumber, Garlic, Salad Tomatoes
U Pick at Broad Wing (bring your scissors! ): Parsley
Shopping List: 1 (8oz) pkg smoked salmon or trout, 1 8oz container Mascarpone cheese (or cream cheese 😊), lemon for zest, bunched Fresh Mint, bunched Fresh Dill (or dry if unavailable), fresh bunched chives or 1 small shallot, Roasted Bell Pepper (store bought or you roast), caraway seeds, capers (optional)
Special Equipment: sharp vegetable peeler, sharp small paring knife, citrus zester (if you have one), food processor, small melon baller (or teaspoon), piping bag (or quart or gallon sized zip lock), very absorbent clean kitchen towels or paper towels
All Cucumber share | trim ends, peel in one strip at a time, lengthwise, creating a striped look, or just peel 100% - slice into 1-inch lengths (discard peels, keep ends separately) All Salad Tomato share | carefully cut out a very small round opening at the top (save tops in freezer bag), slice the thinnest possible piece off bottom of tomato, so they will stand & not roll (save bottom slices separately)Mascarpone Cheese (or cream cheese) | room temperature into food processor bowl8 oz Smoked Salmon or other fish | separate slices/chunks into food processor bowlZest from lemon peel | trim ends of lemon & discard. With paring knife or peeler, slice one lengthwise slice of peel, removing little to no white pith. If white pith comes with peel, use knife to carefully remove. Slice across to create micro thin slices of the lemon peel (zest)½ Roasted Bell Pepper | squeeze in kitchen towel over sink, then press firmly between 2 very absorbent kitchen towels, weight of a small cast iron pan, or a large can from your panty pressing top down. Allow to sit for 30 minutes1 clove bulb garlic | trimmed (end in your freezer bag) & chopped fineFresh Dill chopped to 1tbsp | (or 1 ½ tsp dry), pluck a few extra small frills for garnish, discard stemsFresh Chives chopped to 1tbsp | keep a few extra tops for garnishFresh Parsley chopped to 1 tbsp | put stems in your freezer bagFresh Mint leaves chopped to 1tbsp | discard stemsDrained Capers, about 1 tbsp | set aside with your herb garnishesCaraway Seeds, 1 tbsp | toast in a dry pan over medium low heat. Swirl the seeds in the bottom of the pan until you start to smell them releasing aromatics. Immediately remove from heat, but continue to swirl until pan is cool enough to touch. If you note the seeds begin to brown before the pan cools, pour them on to a paper towel to cool & carefully put pan in your kitchen sink.
Directions Blend Mascarpone Cheese & smoked fish in food processor until very smooth. If using dry Dill, add it & your chopped garlic at this time, pulsing the processor to incorporate. Move mixture into a medium mixing bowl.
Remove bell pepper half from towels, it should be dry, releasing no more excess liquid. Chop it very fine & fold it into the mix with the fresh herbs & lemon zest. Gently mix until completely incorporated. Put in fridge uncovered.
Make ready your pastry bag with a large round tip, or pull out your zip lock bag.
Prepare your cucumbers: with your melon baller or small teaspoon, scoop out the seeds (& discard) of each cucumber piece, leaving just enough at the base to form a flat bottom. If you accidentally break through the bottom, take one of your reserved end pieces (remove any remaining stem) & insert it flat side up to form the bottom. Prepare all of your cucumber pieces this way, lining them up on a baking sheet or large tray as you go. Place the cups close together for easy filling. (discard any unused bottom reserves)
Prepare your tomatoes: Scoop the loose innards out from each tomato. If there is a remaining core, carefully remove it. Some tomatoes will be juicy & the seeds will come out easily, others will be solid, similar to a heirloom. If they are solid, scoop out a small dent the best you can, either with your melon baller or a teaspoon. Keep innards for your freezer bag. If you accidentally break through the bottom of a tomato, take one of your reserved end pieces & insert it flat side up to form the bottom. Line tomatoes up on the same sheet or tray as your cucumbers. (put any unused bottom reserves in your freezer bag)
With a rubber spatula, insert chilled cheese blend into your pastry bag or ziplock. Force the mix down to the tip of your pastry bag with pinched fingers; or with a ziplock, bring the mix down in a similar way to one corner. Snip the corner with a pair of kitchen shears. You want to have an opening about the size of a cooked garbanzo bean.
Hold open end of your bag over the 1st empty cup & squeeze the mixture into the created hole until it is filled. Repeat across entire tray.
Garnish each cup with herb pieces, 2-3 capers, & a pinch of caraway seeds. Serve immediately! Great summer mid-day snack or evening appetizer. Cheese mix can be made one day in advance & can be stored in bag until ready to use. Cucumber & tomato cups should be made just prior to use.
Uses from Broadwing Farm Share: cucumbers, garlic, sweet potato greens
U Pick at Broad Wing (bring your scissors! ) : Parsley, Basil
Shopping List: Mayo, bunched tarragon (or dry if fresh is unavailable), bunched mint, green onions, red wine vinegar, lemon for juice, Dijon style mustard, tahini (sesame paste)
Special Tools: Blender or Food Processor
Special Note: Make a delicious salad with any of your vegetables using this dressing!! Can also be used as a dip for a vegetable platter. Ingredients1 large or 2 medium cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Rough chop into med.-large pieces½ cup mayonnaise | ¼ cup tahini | 1 large garlic clove | trim, put end in your freezer bag1 cup (loosely packed) Sweet Potato Greens | save stems for veg sauté!About 3 tbsp plucked tarragon leaves | discard stems. 1 tsp if using dry leaves1/3 cup (loosely packed) parsley leaves | put stems in your freezer bagAbout 2 tbsp plucked mint leaves | discard stems¼ cup (loosely packed) basil leaves | discard stems4 green onions | cut into 1” lengths1 tsp red wine vinegar |1 tbsp lemon juice |1 tsp Dijon style mustard |Salt & Pepper |Extra Virgin Olive Oil |
Put all ingredients except olive oil in the food processor & blend on high until smooth & creamy. If you are having difficulty getting a smooth consistency, drizzle a bit of olive oil into the mix as you are blending. (If using a blender, chopping the herbs, green onions, & sweet potato greens will help the process.)
When blended, allow to stand for 15 minutes. Taste by dipping a vegetable into the mix, & adjust seasoning as needed.
This salad is even better after it’s sat a day. Hold in fridge, but bring to room temp before serving. Taste to adjust seasoning if needed, toss with microgreens, & serve.
Uses from Broad Wing Farm Share: Sweet Potato Greens, Tomatillos, slicer Tomatoes (optional), Garlic, Squash, U Pick at Broad Wing
(bring your scissors! ) : Parsley, Basil
Shopping List: Extra-large flour tortilla of your choice, sliced cheese of your choice, sliced turkey meat of your choice, 1 or 2 ripe avocadoes, sriracha hot sauce, mayo
Special Equipment: Serrated Knife, sharp vegetable peeler, Food Processor or Blender
½ cup mayo |1 tsp Sriracha hot sauce | 1 small clove garlic | end trimmed (put in your freezer bag)2-4 extra-large flour tortillas | serves 2-8Sliced Cheese |Sliced Turkey |Sweet Potato Greens | stems removed, save them for your next veggie sauté!Large Tomatillos | sliced very thin(optional) slicer Tomato | sliced very thin1 medium squash | sliced into very thin strips lengthwise with your vegetable peeler – cut in half if it helps1 (or 2) ripe avocados cut in half | cut flesh into a cross hatch with a butter knife to create small squares2 tbsp chopped basil leaves | stems discarded3 tbsp chopped parsley leaves | stems put in your freezer bagSalt & Pepper |
In your blender or food processor, mix mayo, sriracha, & garlic clove. Blend until clove is 100% chopped & incorporated. Set mayo aside.
Lay out your flour tortillas on a clean work space. Spread a thin layer of the mayo over the entire surface of each tortilla, going all the way to the edge.
In the center of the tortilla, layer ONE layer each:
Cheese, Turkey, Sweet Potato Greens, sliced Tomatillos/Tomatoes, & sliced Squash. With a small spoon, scoop out ½ - ¼ of avocado pieces & top ingredients in a line. Dust entire tortilla with salt & pepper, & generous sprinklings of parsley & basil.
Fold the tortilla over, 1st on the left side, then on the right. Your sliced ingredients should be is a small stack at the center of the tortilla. Grabbing both folded sides & your center ingredients, fold bottom up. Grab the center of the middle fold, with the tips of your fingers & force the ingredients down & into the folds. Then roll up, away from you, tightening as you roll.
I like to wrap the rolls in foil or plastic for 20 minutes or so to let all the ingredients co-mingle a bit, but without getting soggy. Unwrap from foil, & cut in half, serve immediately.
Pro Tip: You can toast these by wrapping in foil & putting them in the oven or, of you have a sandwich press or waffle maker, press the whole foil wrapped roll until the tortilla feels firm & crispy to the touch.
If you would like to offer these as snacks, with your serrated knife, cut the tortilla in half, & then the half in half again, securing with toothpicks. For even smaller slices, cut the half into 3 pieces.
Uses from Broad Wing Farm Share(s): Green Coriander (cilantro), Cucumbers, Lion:> Assorted Squash, Assorted Tomatoes
Special Note: This is a fun idea for a vegetarian taco; great for “Taco Bar Night’ at home. Along with the preferred tortillas of your choice, add to your shopping list any additional condiments you would like to offer as toppings for the tacos. Just keep in mind the Creamy Cucumber Salsa serves the purpose of sour cream. I recommend reading through both recipes’ entirely before determining your final shopping list.
Shopping List: ½ cup or more Roasted, Salted Pepitas (pumpkin seeds**),
3 limes for juice, red chili flake, bulb garlic, 1 small red onion, 1 large jalapeno,
1 small container of sour cream, granulated garlic powder, Fox:> 2 Lg mixed squashes, zucchini or yellow, 1 pint of mixed salad tomatoes, your choice
**if unavailable, plain raw pumpkin seeds also work, you’ll just need to toast them before using
Special Equipment: Food processor or strong blender, rubber spatula
All Green Coriander (cilantro) | plucked from stems, stems discarded1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup (+) pepitas | depending on cilantro bunch – if it is very large, use 1/3 c.Juice of 1 lime | more to taste if you wishOlive Oil |Salt & Pepper to taste |
All cucumbers | peeled, halved, seeds removed (& discarded) by drawing a spoon down the center. Cubed into small chunks½ pint (or more) | tomato assortment, halved or quartered if tomatoes are large½ small red onion | diced1 jalapeno, seeds removed, minced | hold jalapeno by the stem. Cut in half lengthwise with a very sharp knife. Remove the seeds by slicing out the white membrane that holds them to the pepper. Remove stem & cut into very thin strips, matchstick wide. Then chop across very fine (mince)Juice of 1 lime | more to taste if you wish¼ tsp granulated garlic powder |Salt & Pepper to taste |
Pepita Cilantro Pesto: Put whole garlic clove(s), lime juice, pepitas, & cilantro in the food processor bowl. Process on high, adding a thin stream of olive oil as you go. When ingredients start to blend, stop & scrape sides down with rubber spatula. Add optional chile flake, salt & pepper. Blend again with a bit more olive oil, if necessary, until very smooth. Scrape sides & allow to stand 5 minutes. Taste, & adjust seasonings as needed, more salt, pepper, or lime juice, (olive oil, if mix seems too dry). Set pesto aside.
Prepare Squash: Cut off ends & put in your freezer bag. If very large, cut in half, then in 3 or 4 strips lengthwise. Cut across squash lengths into small cubes. Cubes will stick together, separate with fingers, set aside.
Prepare Salsa: In a large mesh strainer, over a bowl, or the sink to catch juices, lightly mix cubed cucumbers & halved tomatoes. Scatter chopped red onion over the top of the mix, & let stand & allow to drain.
In a large bowl, mix granulated garlic, lime juice, & sour cream. Allow to stand for 2 minutes, then mix in minced jalapenos.
When all other items for the “Taco Bar” are prepared, your tortillas heated, etc. & you are about ready to serve:
Mix drained cucumber/tomato mixture with sour cream mixture. Taste salsa, & adjust seasoning as needed.
Over medium high heat in a heavy bottomed pan, heat 2 tbsp olive oil. When oil begins to shimmer, add squash cubes. Allow to sit in oil until one side of the cubes have browned. Remove from heat, & mix in cilantro pepita pesto, until squash is a bright green & thoroughly coated (save any leftover pesto for dressing taco salad the day after!). Serve immediately!!
Uses from Broad Wing Farm Share: Red Potatoes, Shishito Peppers
Shopping List: Bunch Fresh Parsley (flat or curly), red chili flakes *optional, bulb garlic, couple lemons for juicing, ½ cup slivered almonds
Special Equipment: Very Hot Grill, metal or **bamboo skewers (**pre-soak in water for minimum of 1 hour before using), food processor or strong blender, rubber spatula
All Shishito Peppers| Tossed lightly in Olive OilAll Red Potatoes | Halved, tossed lightly in Olive Oil1 cup (packed lightly) parsley leaves | Put stems in your freezer bag!1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup slivered almonds | toasted very golden brown (not burned)Juice of 1 lemon | more to taste if you wishOlive Oil |Salt & Pepper to taste |
Heat grill allowing it to become very hot.
Toss halved potatoes in olive oil, salt & pepper to taste. Put on skewers, using like sized pieces on each skewer.
Same process with whole shishito peppers (don’t cut in half).
Put skewered potatoes on very hot grill, turning as needed, allowing to char slightly & cook. Larger potato pieces will take longer to cook; potatoes are done when a fork passes easily through them. Set cooked potatoes aside in one layer on a tray, allowing to cool.
Put skewered shishito’s on hot grill & allow skins to blacken on one side. Set aside in one layer on tray to cool enough to be handled (potatoes can be removed from skewers at this time if you prefer it. If offering as an appetizer, or fun side dish, leaving on skewers or putting on toothpicks is an option.
Put whole garlic clove(s), lemon juice, & parsley in the food processor bowl. When shishito’s are cool enough to handle, trim off top stem (discard) & add entire pepper. Process on high, adding a thin stream of olive oil as you go. When ingredients start to blend, stop & scrape sides down with rubber spatula. Add optional chile flake, toasted almonds, salt & pepper. Blend again with a bit more olive oil, if necessary, until very smooth, (but the almonds remain as visible bits). Scrape sides & allow to stand 5 minutes. Taste, & adjust seasonings as needed, more salt, pepper, lemon juice, chili flake, (olive oil, if mix seems too dry).
Serve at the side of the loose or skewered potatoes. Offering a small spoon or butter knife to spread the Romesco sauce on to the potatoes is recommended. Sauce can be prepared 1 day in advance; however, potatoes should be prepared the day of consumption. Romesco will hold in the fridge for at least 1 week.
Uses from Broad Wing Farm Share: Chard
Shopping List: couple of bananas, pineapple (fresh or frozen), 1 ripe avocado, 1 large jalapeno, pineapple juice, lemon for juicing, silver tequila of your choice
Special Equipment: very strong blender
1 frozen banana | freeze a couple the night before! All Chard | stems removed, (save for slicing a yummy crunch into your next veg sauté) cut into medium sized squares1 cup (or more) | pineapple Juice1 tbsp | fresh lemon juice***½ cup (or more) | Silver Tequila1 cup cubed fresh (or frozen) pineapple |1 avocado | pit removed, cut in quarters, scooped out from skin½ seeded jalapeno | hold jalapeno by the stem. Cut in half lengthwise with a very sharp knife. Remove seeds by slicing out the white membrane that holds them to the pepper. Remove stem & chop into small piecesDirections
In a very strong blender, put chard, pineapple juice, lemon juice (& tequila). Blend on high until chard is processed. Add all remaining ingredients & blend on high again until smooth & creamy. Add a bit more pineapple juice (or tequila) as needed to smooth out blend. Serve immediately.
Pro Tip: Salty tortilla chips are a great addition for snacking, if tequila is added…..;)
Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Chard, Lion:> Tomatoes
Shopping List: medium yellow onion, bulb garlic, 1 lb. good quality thick cut bacon, fresh eggs, Fox:> Pint of your favorite salad or small variety tomatoes
Special Equipment: 8” cast-iron pan or heavy skillet
Special Note: With normal store-bought potatoes & produce, I will season the potatoes for this recipe. Since the ingredient’s are so fresh, delicious; picked at the height of flavor by Annie & her team, I have left the seasoning simple to salt & pepper, so you can taste every individual component. I recommend tasting the dish before you load it up with ketchup or hot sauce! Ingredients such as these will sing on their own. Shredded cheese of your choice can also be added as a melty finish when the pan comes out of the oven, right before you serve.
1 lb. thick sliced bacon | diced into large cubes All potatoes | cut in half & steam to cook the night before Half of the Shishito share | Half of the chard share | remove the stems (save them to eat at another time!) Cut into very large squares, & steam the leaves the night before1 medium yellow onion | diced large3 cloves garlic | roughly chopped½ pint tomatoes | cut in halfSalt & Pepper |
Preheat oven to 400 degrees. Set at Convection if you have the option.
Place skillet at medium low heat on the stove top. Put bacon in skillet & cook slowly, drawing off the fat as you cook. You want to cook the bacon to just crispy, but don’t overcook. Remove from heat, & with a slotted spoon, remove the bacon & spread the bits out on paper towels.
Drain the bacon fat out of the pan, reserving the fat. With a paper towel(s), swirl & wipe the remaining fat around in the pan. This action should evenly coat the pan with fat, while removing brown or black bits.
Put skillet in hot oven & allow to heat up. When hot (test by throwing a drop of water on the pan, water will bead up & immediately evaporate), carefully add clean DRY shishito peppers, & return to oven. Allow peppers to blister on one side; skins will turn dark. Pull pan from oven & reduce heat to 350 degrees. Carefully set peppers aside.
When it is cool enough to handle, wipe out pan again, 1st with a dry paper towel, then add 1 tbsp of the reserved bacon fat, & rub it in with a new clean paper towel covering all sides.
With a sharp knife, remove stem top & cut cooled shishito peppers into quarters or halves.
Add another tbsp of bacon fat to the skillet, this time, being sure that the bottom of the pan is covered with a thin layer of grease. Layer ingredients this order:
Potatoes, halved side down, salt & pepper to taste, onions, shishitos, bacon pieces, cooked chard (squeeze out any excess water with your hands before putting in pan), chopped garlic. With a wooden spoon or your fingers, create 4-6 egg sized divots or wells in the chard & vegetables. Carefully crack eggs into these wells, top again with generous portions of salt & pepper. Return skillet to oven, & allow to bake until whites are fully cooked, but yolks are just runny, about 6-8 minutes (depending on your oven).
While eggs cook, place halved tomatoes (at the side) on however many plates you have guests dining. When eggs are done, remove skillet from oven, & with a large serving spoon put 1-2 egg portions on each plate. Enjoy immediately!
Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 pkg***of boneless chicken thighs or breasts, bulb garlic, local Honey, apple cider vinegar, Lemon for juicing, Dijon style mustard, bunched thyme, Fox:> equivalent of pint of small-medium Heirloom Tomatoes, about 1 lb. pole beans, of any variety
***any protein can be used – beef or ground turkey meatballs, even tofu will work
Special Equipment: Metal skewers, or if using bamboo, soak in any beer for 1 hour prior to preparation, hot grill, whisk
*All shishito peppers |*All of tomato share |*All of potato share | *You potentially may not use all of the above. You need the entire amount of them layed out in front of you, however, so that you can pick out the ones of equal sizing to ensure even cooking. Cut potatoes in half if they are golf ball size or larger. Prepare as many veggies as you think you will need.Chicken (or other protein) | cut into large bite sized chunks (no bigger than your largest potato)2 – 3 cloves garlic | chopped fineApple Cider Vinegar | 1/3 cup
Local Honey | 1/8 cupLemon Juice | 2 tbspDijon Mustard | 1/4 cupSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. Should come to about 3 tbsp chopped thymeExtra Virgin Olive Oil |Salt & Pepper to tasteAll Head Lettuce | torn into bite sized pieces, set in fridge on 4-6 entrée sized plates. If you have micro’s, sprinkle generously over the lettuce on each plate.1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Dice into small bite sized pieces, set aside.Pole beans | I leave preparation of these up to your preference & the type of bean. I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch. You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Directions
DO 1st! Prepare dressing: In a small bowl whisk together mustard, vinegar, garlic, honey, lemon juice, & garlic. Drizzle in ½ cup olive oil, salt & pepper. When mixed, whisk in fresh thyme. Taste dressing by dipping a piece of lettuce or a bean & adjust seasoning as needed.
In a medium bowl, put protein of choice, & pour half of dressing on top. Mix, covering all surfaces of protein evenly, & store covered in fridge, while you prepare all of your remaining ingredients. Set remaining dressing aside at room temperature.
When getting ready to serve meal, on salad plates, evenly distribute prepared cucumbers & beans, return plates to fridge.
Pre-heat grill to medium high.
Prepare skewers: shishito, then tomato should be on the outer ends of the skewers, potatoes & protein in the center. When grill is ready, put skewers down so the potatoes & protein are in the hotter center area, shishito’s & tomatoes on the cooler outsides. Grill, rotating carefully, until protein & potatoes are completely cooked. Set aside.
Remove salad plates from fridge. Whisk remaining dressing once more, & spoon over the top of each plate. Carefully lay one skewer over each plate of greens. If you prefer it, you can remove skewers before serving, allowing the protein & grilled veg to freefall onto the plates. Serve & enjoy immediately!
Uses from Broad Wing Farm Share(s): Shishito Peppers, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 bunch fresh basil, bulb garlic, white balsamic vinegar, your favorite loaf of crusty bread, 1 lb. log fresh Mozzarella, Kosher Salt, or any medium grain finishing salt, Fox:> equivalent of pint of small Heirloom Tomatoes, about 1 lb. pole beans, of any variety
Special Equipment: Very hot oven or grill, pastry brush, pepper mill, rubber spatula
All shishito peppers |All Head Lettuce | torn into bite sized pieces, set in fridge in a large bowl1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Dice into large bite sized pieces, set aside.All of tomato share | remove cores (put in your freezer bag), & cut in quarters or halfPole beans | I leave preparation of these up to your preference & the type of bean. I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch. You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Log of fresh mozzarella | cut into large bite sized cubes, tossed lightly in Olive Oil, Salt, & Pepper3 – 4 cloves garlic | roughly chopped½ cup white balsamic vinegar |Extra Virgin Olive Oil |Entire bunch of basil | leaves plucked; stems discarded. Leaves chopped roughly.Kosher (or finishing) Salt & Fresh Cracked Pepper |
Heat grill to very hot or preheat oven to 400 degrees. Set at Convection if you have the option.
Toss shishito peppers lightly in olive oil. Put on a baking pan, dust with salt & pepper, & put on hot grill, or in oven & allow one side of the peppers to blister, the skin becoming dark.
In a large, non-reactive bowl, put all prepared tomatoes & cucumbers.
Brush halved bread loaf with olive oil & put face down on cooling grill or face up directly on cooled oven rack. Allow to toast, as heating elements continue to cool, watching carefully so as not to burn.
With a sharp knife, remove & discard the shishito stems; cut in half or quarters & add to bowl. Add mozzarella cubes & prepared pole beans.
In a small bowl, whisk balsamic vinegar, ¼ cup of olive oil, chopped garlic, a healthy amount of salt & fresh cracked pepper. Pour over tomato mixture. With rubber spatula, mix ingredients by scraping sides of bowl & folding dressing & ingredients over, making sure the vegetables & cheese are all coated with the dressing. Sprinkle basil on top & allow to sit undisturbed for 10 minutes.
After mix has been allowed to set, incorporate basil in with ingredients by scraping sides of bowl again with rubber spatula; folding dressing & ingredients over until mixed. You will note that a lot of extra liquid is now in the bowl – this is good. Taste mixture at this time, & adjust seasoning as needed – dressing might seem ‘heavy’, this is OK.
Spoon vegetable & cheese mixture over the prepared lettuce you were holding in the fridge, making sure every drop of goodness is scraped from the bottom with the rubber spatula. If you have microgreens, sprinkle them over the top of the salad. Serve immediately with a side of the toasted bread.
Uses from Broad Wing Farm Share: Komatsuna, Kale, Squash, Red Onion
Shopping List: Low Sodium Soy Sauce (or Tamari for GF preparation), Canola Oil, Light Brown Sugar, Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Cabernet Vinegar, Dijon style Mustard,1 trimmed Flank Steak, (I recommend Why Not Farm)
Special Tools: Grill, Pepper Mill, Whisk
Special Note: PREPARATION AHEAD IS REQUIRED! I had the pleasure of tasting the Komatsuna fresh off the plant at Broad Wing! DELICIOUS!! I had never heard of it before - & did a bit of research to write this recipe. Turns out it is an incredibly healthy green; it might just be the next culinary trend! I am unsure if it will shrink up when cooked, so I have added Kale to bulk the recipe up in case it does. Enjoy!
1 trimmed Flank Steak | place in a flat shallow baking dish or in a gallon sized zip lock
½ cup Low Sodium Soy Sauce |
¼ (not packed) cup Light Brown Sugar |
1 tbsp Dijon Style Mustard |
3 tbsp Canola Oil |
Fresh Cracked Black Pepper
Cabernet Vinegar | 2 tbspDijon Mustard | 1 tspSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. Should come to about 3 tbsp chopped thymeSalt & Pepper to taste1 Med. Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Red Onion, medium| Trim top & bottom, remove outer skin(s) (put in your freezer bag), & sliced thin lengthwise All Komatsuna | Torn into bite sized pieces
All Kale | Remove stems by pinching your fingers up the base of the kale to the top. Discard stems, cut Kale into bite sized pieces2-3 cloves bulb garlic | Chopped very fine
Extra Virgin Olive Oil |
In a small bowl, whisk together Soy Sauce, Brown Sugar, Dijon Mustard, Canola Oil, & Black Pepper. When sugar is dissolved, pour over Flank Steak. Rub the marinade in with your hands, making sure all sides are coated. Cover, & allow to stand in refrigerator for 4 hours minimum, overnight is ideal.
When ready to prepare dish, remove steak from refrigeration.
Heat Grill to medium high heat. Remove steak from marinade, & pat dry (do not rinse). Store on paper towels. Discard marinade.
Prepare Cabernet Vinaigrette: In a medium mixing bowl, whisk vinegar, Dijon, chopped thyme, salt & pepper. Drizzle in about ¼ cup olive oil while continuing to whisk. When dressing comes together, set aside.
In a heavy bottom pan, add enough olive oil to coat bottom, & put over medium high heat. Add squash when oil begins to shimmer. Allow to brown on one side, then stir in onions. When onions begin to soften, add greens & garlic, stir quickly then remove from heat, set aside.
When grill is medium hot, put steak & allow to char one side (do not burn, move steak around, if necessary). When one side is evenly charred, flip, & repeat process. Set on cutting board & allow to stand no less than 10 minutes.
Prepare greens: Place greens on serving plates or in bowls. If there are little brown bits on the bottom of the pan, return it to medium high heat. Add 1 tbsp cabernet vinegar, & scrap bottom with a wooden spoon. Remove from heat, & pour bits over greens.
When steak has rested, lay steak lengthwise left to right in front of you. Slice meat with a sharp knife into pretty slices & lay over the top of the greens. Whisk dressing quickly, & spoon over each plate. Enjoy immediately!
Uses from Broad Wing Farm Share(s): Komatsuna, Squash, Red Onion, Carrots, Lion>: Basil, Spinach
Shopping List: 1 lb. Ground Turkey (if unavailable, sliced turkey lunchmeat also works), Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Dry White Wine, Bay Leaves, Celery Fox>: Fresh Basil Bunch, 6 oz bag of spinach
Special Note: I had the pleasure of tasting the Komatsu fresh off the plant at Broad Wing! DELICIOUS!! I had never heard of it before - & did a bit of research to write this recipe. Turns out it is an incredibly healthy green; it might just be the next culinary trend!
1 lb Ground Turkey | If using sliced turkey lunchmeat, cut into small squares
2-3 cloves bulb garlic | Ends trimmed (put in freezer bag) chopped
1-2 med-small red onion | Diced
½ bunch carrots| Ends removed (put in freezer bag), chopped
1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 4 strips lengths, cut across into small cubes
Bag of Spinach | stems trimmed if needed (& discarded)Small handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. Set stems aside. Chop the leaves/ blossoms lightly with a very sharp knife. Should come to about 3 tbsp chopped thyme(approx.) 3 tbsp Extra Virgin Oil |
Salt & Pepper to tasteFresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife, should come to about 2 tbsp chopped basil
12-18 | Komatsuna leaves, base trimmed
Pre-heat oven on to 350 (use convection setting if available) or 375.
In a large heavy bottom pan, put olive oil & put over medium high heat. Add squash when oil begins to shimmer. Allow to brown on one side, then stir in carrots, ground turkey, & onion. When turkey begins to cook through, add garlic& thyme. When turkey is cooked through, add a splash of dry white wine, scrape bottom as liquid evaporates, then remove from heat & stir in spinach. Set aside.
In a medium sized baking dish, layer pieces of celery stalks cut to 3inches lengths to cover bottom. Top celery stalks with 3 bay leaves & your thyme stems. Pour about ½ cup white wine into bottom.
Gently mix in chopped basil & drain turkey mixture, reserving juices to add to the bottom of the baking dish.
On a clean surface, lay out the Komatsuna leaves, the core side of the leaf at your right. Carefully spoon even amounts of the drained turkey horizontally down the center of each leaf. To roll, fold over the left side of the leaf, then the right, so turkey is covered on either side. Tuck up & over pressing down the filling, then rolling up away from you, tucking in sides as needed. If leaves are long & thin, simply lay the leaf with core side towards you, add filling, & roll up. Place rolls into baking dish (on top celery base) as you go.
Cover baking dish with foil & set in oven. Allow to cook until you hear the liquids simmer, about 20-30 minutes. When removing from oven, Komatsuna should be soft. You can discard the bay leaves & thyme stems, & serve the celery on the side as a vegetable if you wish – might need a bit of salt, & perhaps a sprinkle of parmesan. If you don’t want to serve on the side, save to add chopped to your next bowl of chicken soup, or to stuff in your next roast chicken.
Pro Tip: Rolls can be prepared a couple days in advance if desired, however, pull out of fridge before cooking, & bring to room temp.
Uses from Broad Wing Farm Share(s): Head Romaine Lettuce, Squash, Red Onion, Carrots, Lion>: Spinach, Cucumber
Shopping List: Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Fresh Oregano Bunch, Fresh Dill Bunch, Fresh Basil Bunch, Red Wine Vinegar, Balsamic Vinegar, Dijon style Mustard, White Miso, ½ lb Feta (block) Cheese (I recommend Shellbark Hollow Farm), Any other veggies or legumes/proteins you would like, such as tomatoes, chickpeas, salami, etc! Fox>: Handful washed trimmed spinach leaves, 1 med. cucumber
Special Tools: Grill, Pastry Brush, Whisk
Fresh Herbs prepared as follows to equal 1 packed cup of chopped herbs!
Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.
Oregano Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. (1 tbsp of dry Oregano can be subbed if no fresh available)
Fresh Dill | remove leaves from stems by pulling up from base with finger tips pinched, (save stems to add to your next pickling project, if you have one. If not, discard). Chop lightly with a very sharp knife.
Fresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife.
1 med-small red onion | Trim top & bottom, remove outer skin(s) (put in your freezer bag), & chop very fine
1 clove bulb garlic | End trimmed, (put in your freezer bag) chopped fine
1 tbsp Dijon style mustard |
1 tbsp Red Wine Vinegar |
1 tbsp Balsamic Vinegar |
1 tbsp White Miso |
Salt (careful, miso is salty!) & Pepper to taste1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Med. Cucumber | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Feta (1/3-1/2 lb) | Cubed or coarsely crumbled
6-8 Carrots | Ends removed (set aside), cut in half lengthwise
Any other veggies, beans, meats, etc. | Prepared as you like them
Head Romaine Lettuce | outer loose leaves removed & set aside, base trimmed (but not removed), cut lengthwise into halves
Extra Virgin Olive Oil |
In a medium sized bowl, whisk vinegars, Dijon, white Miso, onion, garlic, salt & pepper to taste. When thoroughly mixed, drizzle in approx. 1/3 cup olive oil, while whisking continually. When all ingredients are incorporated, lightly whisk in chopped herbs.
Heat grill to very hot.
In a medium sized bowl, put all of your prepared vegetables, feta cheese, & any legumes you have chosen. Pluck the frilly carrot leaves from your carrot tops (put stems in your freezer bag) & add to bowl. Toss in all the salad dressing & mix carefully with a wooden spoon. Set aside.
Heat Grill to medium high heat. Remove steak from marinade, & pat dry (do not rinse). Store on paper towels. Discard marinade.
Put about 1 tbsp of olive oil into a small bowl, & with your pastry brush, lightly coat the inside of the halved romaine heads.
When grill is very hot, put lettuce face down on grill, being careful of flare ups caused by olive oil. The lettuce will immediately begin to char (not burn). Remove from grill (this will happen very quickly), you will see black tinges on the leaves, this is what you want! If leaves appear brown & wilted, your grill was too cold. Immediately put lettuce halves face up on a plate & into the freezer. Allow to sit in freezer for 2-3 minutes.
While allowing lettuce to cool, chop outer unused romaine leaves into bite sized pieces. Put in a large presentation bowl with spinach, toss with your hands to mix. When lettuce has cooled, pull from freezer & cut off base, dice into bite sized pieces. Toss into presentation bowl & mix again with your hands.
When ready to serve, spoon vegetable mix over the top of the mixed greens, getting every last bit of that dressing! Serve immediately!
Uses from Broad Wing Farm Share: Kale
Shopping List: Old Bay Seasoning, Sesame Seeds, Smoked Paprika, Kosher Salt, Spray Olive Oil
Special Equipment: Salad Spinner, Parchment Paper
Special Note: Kale Chips can be tricky buggers to make…though you reflect on the simplicity when they come out perfect! I being from CA was spoiled with hot DRY summers & was able to dry my chips outside in the sun. 1st time I did it in the oven, it was a DISASTER, so here are some key points I learned from my mistakes.
It is VERY important that you dry your kale pieces 100%. Any amount of moisture left on the kale from washing will result in a not crisp chip. Follow my steps exactly, & you should be OK.
It is also very important that you remove all of the stem, down to the tip of the leaf. If you don’t, the stem results in a bitter taste.
Keep an eye on them towards the end of the baking process! They can go from crisp to burnt in literally 1 minute!!
All Kale | Remove Stems by your fingers up the base of the kale to the top. Discard stems. If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife. Cut kale into large, evenly sized pieces (they will shrink during baking)Spray Olive Oil | 2 tbsp Old Bay Seasoning |1 tbsp Garlic Powder |1 tbsp Kosher Salt | Pink Himalayan Salt is also nice! Just make sure it’s a more medium grind if you use it.½ tbsp Smoked Paprika | 2 tbsp White Sesame Seeds |Directions
Prepare the kale by removing the stems, etc. Put in a salad spinner, & spin wash until the water comes clear at the end of the spin. Don’t crowd the spinner if the kale is large; just do as many small batches as necessary to get it clean.
Lay out a good amount of clean kitchen towels or paper towels on a counter or water proof surface. Scatter the kale in ONE LAYER on the towels. Cover the leaves with another layer of kitchen or paper towels & allow to sit for 1 hour.
Pre-heat oven to its lowest setting – on most, this is 300 degrees. Do not use convection if you have the option.
Mix the Old Bay, Garlic Powder, Salt, & Smoked Paprika into a small bowl, keeping the sesame seeds separate. If you have an extra spice shaker, move the spice mix into the shaker once completely mixed.
Remove dry leaves from towels & place on parchment lined baking sheets. Use as many baking sheets as necessary to ensure you aren’t ‘crowding’ the kale during the baking process. It should be spread out in one layer, with none of the leaves touching, or close to touching. For best results, bake only 2 baking sheets at one time.
Just before baking, spray a fine mist of olive oil over the entire sheet – do not saturate! Then sprinkle the seasoning over the kale evenly. Put in oven & bake for 13 minutes – set a timer!
Remove pans from oven, rotate rans, sprinkle on an even layer of sesame seeds, & return to the oven for 8 minutes. **this is the crucial time from crisp to burn…. Check when your timer goes off, if they aren’t crisp, return to oven for another 5 min. When crisp, remove from oven immediately. Allow to cool as is on baking sheets.
Pro-Tips: It is highly likely that not all of your kale pieces are 100% crisp at the end of the baking process. Set these pieces aside, & when all your kale has been cooked, return these pieces to the oven on their own, starting with a 2-minute timer, & cook until crisp.
Do not attempt to store until crisps are 100% cool! To keep crisp, store in an air-tight container. I like the glass Tupperware style containers with the locking lid.
Any of the leftover spice mix is delicious sprinkled on Breakfast Potatoes!