Author: Sunnyside CSA Core Group

Categories
Recipes

Beet Rosti with Rosemary


recipe via Mark Bittman; image via A Season to Taste 

I cannot tell a lie. I love Mark Bittman so. Even when he fails me, I still love him. I’ve made this beet rosti recipe THREE times and had a friend make it for me. Not once has it ever been table pretty, but it’s so delicious and ingredient light that I will continue to make it again and again.
Intended presentation aside, it still works wonderfully served up in a bowl. If you make this recipe into the beautiful pancake that Mr. Bittman intends, will you send pics?
[I had the fortunate opportunity to chat with Bittman last January. You bet I grilled him on this recipe. He said the key is a dime-store non-stick pan, something I have not yet put to the test.]

Keep the heat moderate — cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw. And don’t forget to wear an apron when you’re grating the beets.

Ingredients
2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish

Method
1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

2. Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat — the pancake should gently sizzle — cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Yield 4 servings

Categories
*In the box Archives

In the Box; Week 3


Notes from our farm:

The first beets of the season are making an appearance in the box this week! Be sure to use the beet tops as well as the roots- they’re some of the best tasting greens you’ll find. You can cook them up like any other green, either sauteed, or gently steamed.

The baby spinach is perfect for salads this time of year when the leaves are still very tender.

Kohlrabi is great raw, sliced very thinly and sprinkled with a little sea salt.

This is the last of the garlic scapes for the season. Use them wisely! GEOF recommends grilling them.

Toscano Kale
Red Beets
Kohlrabi
Red Boston Lettuce
Baby Arugula
Baby Spinach
Garlic Scapes

**Please note that items on this list may change, per Golden Earthworm availability. Please be sure to check your boxes before you leave SCS and advise a volunteer if you feel you are missing something.

Categories
Veggie Box Videos

Help Me! -the Earth #14


Memo returns with episode 14 in his comic, Help me! – the Earth.
Contact him here.
See the rest of the series here.

Categories
Recipes

Escarole Soup with Rice


recipe via Mark Bittman, image via Evan Sung for New York Times

Ingredients
1/4 cup (4 tablespoons) extra virgin olive oil
4 cloves garlic, finely minced, plus 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (approx 1 head)
6 cups chicken, vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Directions
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings

Categories
Events

Season Kick-off Social at Claret Wine Bar

Come join us for our CSA’s first event of the season, a wine social at Claret Wine Bar on Monday, June 21, at 7pm.
Have some great wine, meet your neighbors and enter to win great prizes from local businesses, including Dee Thai and Pure Spa.

That’s right, we’re having a raffle, the proceeds of which benefit our subsidy share program!
Raffle tickets will be available at the social event as well as our share pick-ups on June 10 and 17, so bring some cash!
Enter as often as you wish for some great local Sunnyside prizes!

Tickets are:
1 ticket / $5.00
3 tickets / $10.00
10 tickets / $20.00

If you are an artist or a business owner and would like to contribute to the raffle or a future event, which will benefit our subsidized shares, please contact us .

Claret is located at 46-02 Skillman Avenue (at 46th Street).

Categories
Recipes

Sweet ‘N Sour Rhubarb & Spinach Salad


recipe via The Rhubarb Compendium

Sunnyside CSA member, Heather E. raves about this recipe.

Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing.

Ingredients
4 stalks rhubarb, cut diagonally into thin slices
1/4 cup sugar
2 tbsp. red wine vinegar
Salt and pepper, to taste
16-20 spinach leaves
6 tbsp. vegetable oil

Procedure
1. Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for 2 minutes.

2. Remove from heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in vinegar, salt and pepper, and place over high heat.

3. Cook, uncovered, until the mixture is reduced to 1/2 cup.

4. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach.

5. When the liquid is reduced, remove the pan from the heat and whisk in the oil.

6. Pour over the salads and serve at once.

Categories
Recipes

Stir-Fried Bok Choy with Ginger and Garlic


recipe via Robin Miller

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions
1. Heat oil in a large skillet over medium heat.

2. Add garlic and ginger and cook 1 minute.

3. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.

4. Season, to taste, with salt and black pepper.

Yield: 4 servings

Categories
Recipes

Romaine Wedges with Tangy Blue Cheese Vinaigrette

recipe and image via Bon Appetit

This quick recipe proves that you can replicate the favorite blue cheese wedge appetizer without consuming watery and tasteless iceberg lettuce.

Ingredients
1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy paste
1 garlic clove, pressed
1 cup crumbled Maytag blue cheese (about 4 ounces)
2 small hearts of romaine, halved lengthwise
1/2 small red onion, thinly sliced

Preparation
1. Combine first 4 ingredients in medium bowl to blend.

2. Whisk in cheese, leaving some whole pieces.

3. Season with salt and generous amount of cracked pepper.

4. Place romaine wedges on plates.

5. Drizzle 1/4 cup dressing over center of each.

6. Top with onion

Yield: 4 servings

Categories
Recipes

Braised Turnips with Mustard Sauce


image and Mark Bittman recipe adaptation via Eat this.


Ingredients
1 Tbsp olive oil
1 lb turnips, small ones quartered and large ones cut into eighths
salt and pepper
1/2 cup vegetable stock
2 Tbsp prepared mustard
1 tsp arrowroot powder (or cornstarch)

Directions
1. Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min.

2. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender.

3. Remove turnips, leaving liquid in the pan, and set aside.

4. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.

Serves 2.

Categories
Recipes

Sauteed Japanese Salad Turnips

Ingredients
2 bunches of Japanese salad turnips with greens
2 cloves of garlic, minced
1 small red onion, diced
salt and pepper
2 tsp. sesame oil (or olive oil)

Instructions
1. Heat oil over low-medium heat in a large skillet.

2. Trim greens and stalks from turnips and set aside. Trim turnips and slice in half.

3. Add turnips to skillet and cook for 10 minutes or until just starting to brown, stirring occassionally.

4. Add garlic and onion; saute for five minutes.

5. Add turnip stalks to skillet and saute for two minutes.

6. Tear greens into bite sized pieces and add to skillet. Cook until greens are wilted, another couple of minutes.

7. Top with salt and pepper and serve.