Week Three: Another Recipe and More Pictures

Hi all,

We just finished picking for the Tuesday CSA boxes and discovered a lot of herbs and peas. I am posting a recipe that I found on-line that uses: your shallot scallions, snap peas, dill, and radishes. Hope you enjoy it.


Sauteed Radishes and Snap Peas with Dill

• 1 tablespoon butter
• 1 tablespoon olive oil
  
• 1/2 cup thinly sliced shallots
• 12 ounces sugar snap peas, trimmed, strings removed
• 2 cups thinly sliced radishes (about 1 large bunch)
• 1/4 cup orange juice
• 1 teaspoon dill seeds
• 1 tablespoon chopped fresh dill

Preparation

This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Radishes-and-Sugar-Snap-Peas-with-Dill-109402#ixzz0sA83RL00

Kolhrabi: How to Eat it.

So. Kolhrabi, the alien vegetable that shares an uncanny resemblance to "Wilson the volleyball" from the Tom Hank's film Castaway. Believe it or not, this thing is edible.

Here are several recipes and links to get you started on your Great Kohlrabi Adventure.

ROASTED KOHLRABI

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4 (smallish servings since roasted vegetables shrink so much)

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).

NUTRITION ESTIMATE
Per Serving: 64 Cal (45% from Fat, 12% from Protein, 44% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 8 g Carb; 4 g Fiber; NetCarb 4; 31 mg Calcium; 1 mg Iron; 23 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Here is a website that offers some background information, along with recipes:http://www.reneesgarden.com/articles/kohlrabi.html


...and here is a little bit of Kohlrabi nutritional info. http://www.ehow.com/about_5108248_kohlrabi-nutrition-information.html

Incredible Diversity

Hi folks,

We have just finished picking for our first week. The Tuesday and Friday boxes have the same contents and amounts. We were pretty proud of the diversity and bulk for our first week.
Hope everyone has tried and enjoyed the salad dressing recipes. Someone mentioned that they were not sure how to use Swiss Chard. I am including a couple of recipes in this blog.

Next weeks box should be pretty similar. We are hoping the peas start coming along. The plants grew huge, but took a while to get some peas on the vines.

I am getting ready for a board meeting at Little River. We are hosting several other alternative school teachers, from around the country, that are on the National Coalition for Alternative Community Schools, board. They will be eating plenty of fresh veggies.

Here are two chard recipes I found at Cooks.com. Play around with these basic ideas and see what you get. Have fun! If anyone has suggestions or recipes, pass them on!

SWISS CHARD OR SPINACH PIE

2 1/4 lbs. Swiss chard or 2 1/2 lbs. spinach 6 eggs 2 1/2 or 3 dry onions, sliced, sauteed in 1/4 c. olive oil until soft 2 bunches green onions, chopped 1 1/2 lb. feta cheese, crumbled 1/4 c. Parmesan cheese 1 tsp. white pepper 1/2 tsp. dill (optional) 1 lb. filo 3 squares butter, melted 1/4 c. olive oil Mix oil and melted butter together after butter has cooled. Clean and wash Swiss chard or spinach, drain, dry completely. Chop Swiss chard or spinach, green onions, put in large mixing bowl with the sauteed onions. Add crumbled cheese, Parmesan, add slightly beaten eggs to mixture, white pepper and dill. Mix well. Grease an 11 1/2 x 17 1/2 inch baking pan with butter and oil mixture. Add 6 pastry sheets on bottom of greased pan, spread each with the oil and butter mixture, sprinkle with the Swiss chard or spinach mixture alternating the pastry sheets and spinach or Swiss chard mixture. Cover with 6 individually buttered sheets. Pour the remaining butter and oil on top. Bake at 350 degrees for 1 hour. Cool and cut in squares.

PASTA WITH BITTER GREENS AND CHICK - PEAS

12 oz. pasta (bow ties or ziti) 2 tbsp. olive oil 1 sm. onion, finely chopped 1 garlic clove, minced 1/4 tsp. red pepper flakes 1 carrot, finely chopped 2 tbsp. Italian parsley, minced 1/4 c. tomato paste 1 (15 oz.) can chick peas, drained 1 lb. assorted bitter greens, such as arugula, Swiss chard, or kale, coarsely chopped Salt and freshly ground pepper Freshly grated Parmesan cheese Cook pasta according to directions. Heat the oil in a large skillet. Add the onion, garlic, pepper flakes, carrot, and parsley. Saute for 3 to 4 minutes until tender. Add the tomato paste, chick peas, greens, and 1 cup of water. Add the tomato paste, chick peas, greens, and 1 cup of water. Toss well; cover and simmer 3 to 4 minutes, stirring frequently, until greens are wilted. Season with salt and pepper to taste. Add pasta and toss well. Yield: 4 servings.