Author: Sunnyside CSA Core Group

Events

Season Opener Potluck

7:30pm – 10:30pm
All Saints Church, 46th street and 43rd avenue (enter on 46th St.)
Come join your fellow CSAer’s for the first potluck of the season. Please bring food to share for 6-8 ppl.
If you want to be green please bring your own plates, cutlery and glasses. We’ll have paper goods for those who don’t bring their own.
Don’t forget, we’ll be raffling 2 tickets to the Yankees vs Mariners baseball game to raise money for our low-income subsidy program. Raffle tickets are $5 each. Game is Thursday, July 2nd, 7pm.

Tags Events

Recipes

Mock Potato Salad (AKA Kolhrabi Salad)

Post author By Sunnyside CSA Core Group
Post date June 18, 2009
1 Comment on Mock Potato Salad (AKA Kolhrabi Salad)

For all you picnickers out there…..

recipe via chow.com
Yield 2-3 servings

Ingredients
1.5 lbs cubed kohlrabi (approx 4 medium kohlrabi)
1 medium celery stalk, diced
¼ medium red onion, diced
¼ c. mayonnaise
2 TB fresh Italian parsley, finely chopped
1 TB whole grain mustard
1.5 ts cider vinegar
1.5 ts honey
olive oil

Preparation
1. Place kohlrabi in medium pot and bring to a boil over high heat.

2. Once boiling, reduce to medium low and simmer until kohlrabi is tender with a few pieces
breaking off at the edges – approximately 15 minutes

3. Combine remaining ingredients in a large bowl. Add salt and black pepper to taste. Refigerate while
kohlrabi cooks

4. Drain Kohlrabi when done and add to mayonnaise mixture. Stir until well coated.

5. Cover and refrigerate until cold, approx 2 hours.

Tags celery, kohlrabi, parsley, picnic

Recipes

Tuscan Kale Chips

Post author By Sunnyside CSA Core Group
Post date June 11, 2009

recipe via Bon Appetit / Dan Barber

These tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive.

Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
olive oil

Preparation
1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.

2. Arrange leaves in single layer on 2 large baking sheets.

3. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer kale to rack to cool.

Tags kale

Recipes

Rhubarb Chutney

Post author By Sunnyside CSA Core Group
Post date June 4, 2009

I am always on the hunt for non-dessert rhubarb recipes. They’re few and far between, especially if you filter further by looking for recipes without sugar.
I’ve included sugar in the below recipe, but I omit it when I make mine. It’s a bit tart, but every bit as good. This makes a wonderful accompaniment to everything from burgers to chicken. It works well on shellfish, but is a little overpowering for fish.

Ingredients
1/2 cup sugar (or light brown sugar)
1/4 cup balsamic (or sherry) vinegar
1 small red onion, diced
1/8 teaspoon ground coriander
1 cinnamon stick
2 cups coarsely chopped rhubarb (about 1/2 pound)
1/3 cup dried cranberries (or raisins)
1 tablespoon (or 4!) minced peeled fresh ginger
1/4 teaspoon ground red pepper

Preparation
1. Combine first 5 ingredients in a small saucepan and boil over med-high heat

2. Add rhubarb and the rest of the ingredients, reduce heat, and simmer 5 minutes or until rhubarb is tender.

3. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick before serving.

Yields 2 cups, approx 4 servings