Author: Sunnyside CSA Core Group

Categories
Recipes

Bibimbap


Recipe and image via Dennis Yuen.


Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.

Ingredients
Rice – as much as you need
Lettuce, chopped
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg

Method
1. Cook rice.

2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.

3. Add protein. In this case, blanched shrimp and a scrambled egg.

4. Mix rice in with veggies. Top with sprouts and egg, if you have.

5. Mix in gochujang to taste.

6. Enjoy!

Categories
Lewis Waite Farms

Lewis Waite Farm Update


Today, Friday, Jun 18th, at 11:59 pm, is the deadline for the Thursday, Jun 24th delivery of LWF. Click here to order.

Note from Nancy:

We have just finished inventorying a new batch of beef. Our new processor sometimes cuts and labels cuts differently than the previous processor. For example, Ribeye steak (boneless) is now Delmonico steak and Rib steak (bone-in) now is Ribeye steak, bone-in. So don’t be confused regarding the bone. Soup bones are knuckle bones without meat. The Soup shanks are now also called Beef shanks.

We also have new steaks – Chuck steak bone-in, Chuck steak boneless, Chuck eye steak, Ranch steak, and Sirloin heart filet.
Also, wonderful for picnic and barbeques we now have Hamburger patties and Smoked Beef Kielbasa.

If you have already ordered you can add use the “See my existing order” to add any of these delicious items.

best wishes,
Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork
www.csalewiswaitefarm.com
www.lewiswaitefarm.com
518-692-3120 or 518-692-9208

Categories
Recipes

Arugula Salad with Beets & Goat Cheese


recipe and image via Simply Recipes

I make this salad with candied pecans instead of walnuts and use a bottled balsamic vinaigrette when I’m feeling lazy. – Jessica

Salad Ingredients
Beets boiled (until a fork easily goes in it, about an hour), peeled, and sliced into strips
Arugula, rinsed and dried
Goat cheese
Chopped walnuts

Dressing Ingredients
1/4 cup Olive oil
Juice from 1/2 a  lemon
1/4 ts Dry powdered mustard
3/4 ts Sugar
Salt and pepper to taste

Method
1. Mix dressing ingredients.

2. Assemble beets and arugula and dress with dressing.

3. Top with chopped walnuts and goat cheese.

Categories
Recipes

Vegan Garlic Scape & Almond “Pesto”


recipe & image via More, Please

Apparently I am mad for pesto because this is the second time I am posting a pesto recipe and it’s only the third week of the season. -Jessica

This is more like a spread; super garlicky and sharp and springy and bright.

Ingredients
6 garlic scapes, roughly chopped
1/4 cup olive oil; divided
1/3 cup whole, raw almonds
1/4 cup nutritional yeast (you can sub for parm, if preferred)
1/2 lemon
S&P to taste

Method
1. Coarsley chop scapes, then process (using a blender or immersion blender) until fine.

2. Coarsely chop or blend almonds. Combine with scapes, nutritional yeast and 2 TB olive oil. Blend until fluffy.

3. Add the juice of 1/2 a lemon, another 2 T olive oil, a dash of salt and a ton of black pepper and mix well.

4. If you prefer a thinner pesto, add more olive oil.

Categories
Recipes

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

recipe and image via A Veggie Venture


Hands-on time: 25 minutes
Time to table: 25 minutes

Ingredients
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste (go easy here)
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 Granny Smith (or other tart) apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Method
1. Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer.

2. Stir in remaining ingredients. Serve immediately.

Nutrition Estimate
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol

Yield: 4 cups

Categories
Recipes

Horta Vrasta: Boiled Leafy Green Salad


recipe via About.com; photo via Greek-salad-recipes.com


This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe (raab, rapini). In rural Greece, horta, is the local green of choice.

Ingredients
1 1/2 pounds of spinach
sea salt
freshly ground pepper
extra virgin olive oil
2 lemons

Method
1. Wash the greens carefully, discarding thick stems and damaged leaves.

2. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used). Remove with tongs, squeezing out the water and drain in a colander.

3. Serve greens warm or at room temperature. Place on individual salad plates, add salt and pepper to taste. Drizzle with olive oil and lemon juice to taste.

Yield: serves 4

Categories
Recipes

Roasted Rosemary Beets

recipe via Vegetarian Journal

Ingredients
6 large beets
1 Tablespoon canola or olive oil
2 sprigs fresh rosemary, minced finely
Salt and pepper to taste

Method
1. Preheat oven to 350 degrees.

2. Wash, cut and cube beets. (You can bake them whole, but this increases the baking time to 1 hour.)

3. Combine beets, oil, and rosemary, blending well. Place in a baking dish in the oven & roast
uncovered for 45 minutes or until done.

Optional: serve with Horseradish Sauce by blending the below ingredients until well-mixed.
1 cup silken tofu
Juice of 1 lemon
2 teaspoons lemon zest
1 Tablespoon Dijon mustard
2 to 3 teaspoons horseradish
1 Tablespoon sugar
1/2 Tablespoon canola oil

Yield: 6

Categories
Recipes

Celeriac Soup

This is one of the easiest recipes to make. It might not be the prettiest, but the flavor of the celeriac makes up for it. For a heartier meal, add a cup of wild rice to the soup bowl before serving.

Ingredients
2 big carrots, chopped into small bits
1 leek, thinly sliced
3 peeled celeriac, cubed
4 cups stock

Method
1. Sauté carrots and leek in large pot or dutche oven (stupidly, I started this in a fry, but then transferred to dutch oven)

2. Add celeriac + 4 cups of stock and cook about 15 minutes.

3. Remove from heat and loosely puree w/hand blender

4. Add 1 ts sesame oil and 1 TB Bragg’s Amino Acids (or soy sauce)

Categories
Recipes

Massaged Kale Salad


recipe and image via All Things Littleput



Ingredients
1 bunch Kale
just a smidge Olive oil
1 TB Apple Cider Vinegar
lots of Fresh Raspberries
1/4 cup Red Onion, finely chopped
1/3 cup Flax or sunflower seeds
1 cup diced Jicama or apple
Salt and Pepper, to taste
Optional: crumbled gorgonzola cheese, 1/3 cup

Method
1. Remove the stems from the kale, wash well and cut into bite-sized pieces. Place in a large bowl and add just enough olive oil to lightly coat the leaves.

2. Massage the olive oil into the leaves (you can add the salt now too) until the kale feels soft and turns a dark green.

3. Mix in all the ingredients except the raspberries and stir. Sprinkle LIBERALLY with raspberries and add pepper to taste.

4. Let it sit for approx 15 minutes before serving.

Categories
Recipes

Cool Beet & Cucumber Soup

A friend made this soup for me. It sounds a little involved, but not having been the chef, it definitely tasted worth the effort! Perfect for a hot summer day.

Ingredients
1 small beet bunch, with greens
water to cover
1 tbsp salt
1 tbsp sugar
3 cups buttermilk
1 cup yogurt, kefir or sour cream
2-3 lemons juiced
1/4 cup pickle juice
lots of cracked pepper
1/2 long english cucumber 1/4″ dice
1 bunch scallions minced
1/4 cup minced fresh dill

Method
1. Cut greens from the beetroot and wash both well to remove any dirt.

2. Peel beets, quarter and thinly slice. Place in a pot and cover with cold water by 1-inch. Bring to a boil, add salt, partially cover and reduce heat.

3. Simmer until the beets are just tender.

4. While the beets are simmering, finely shred the beet greens with their stems. Once the beets are tender, stir the greens and sugar into the pot. Cover and turn off the heat. Let stand 10 minutes.

5. Uncover and cool to room temperature, then chill thoroughly before proceeding. [This step can be prepared up to 2 days in advance, or frozen for 1 month.]

6. In a large bowl, combine the beets, greens and cooking water with buttermilk, yogurt, lemon and pickle juice.

7. Season with salt, cracked pepper, sugar or more lemon to taste.

8. Chill the soup at least one hour.

9. Add cucumbers, scallions, and dill and taste one more time to adjust the seasoning.

10. Serve in chilled bowls.

Yield: 4-6 servings