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Green Sauce

Recipe from the Farmhouse Kitchen

I don’t really know what to call this so sticking with Green Sauce for now.  

Stems from whatever greens you have: Turnips, Mustard, Kale, Spinach

Some Stock to cook the stems in, about 2 cups

1/4 cup Olive Oil + more for sauteeing

Juice of 1 Lemon, plus zest from about 1/2

Pinch or Red Pepper Flakes

3/4 tsp Salt

3 Green Garlic tops

Water, for thinning sauce

Take the stems and chop small, then sauté in a little bit of oil, for about 10 minutes over low temp.  Add stock and cook until the stems are really soft.  Strain out the stock and save for something else.  Throw the cooked stems into a blender  with the rest of the ingredients and blend a bit.  Add enough water to be able to blend into a smooth sauce.  You can use this sauce as a garnish for soup or roasted vegetables, or even as a salad dressing.

Sausage Rolls

Recipe from the Farmhouse Kitchen

I made this for Nigel years ago and we loved it.  It was such a fun way to use up greens, sneak veg into the diet of a non-vegetable eater and spice up these sausage rolls.  

1 lb good Sausage meat, I used Fatted Calf Breakfast Sausage

1 lb ground Beef

1 pack good Bacon, chopped pretty small

1 or 2 Onions

1 bunch Mustard Greens, stems removed, leaves chopped pretty small

2 or 3 Green Garlic

2 Eatwell Farm Eggs

1 cup Breadcrumbs

1 cup grated Cheddar Cheese 

1 or 2 TB fresh Sage, chopped

Freshly grated Nutmeg, do this to taste preference

Salt and Pepper

2 sheets Puff Pastry I use Trader Joe’s

1 extra Egg for Pastry Egg Wash

Preheat oven to 375 F.  In a good sized skillet over medium-high heat, cook chopped bacon until mostly done, then add sausage, breaking it apart.  Once the sausage meat is broken apart, add the ground beef.  Cook until the beef is crumbly, but before it is completely done add the onions, and garlic.  Cook until the onion is somewhat soft then add the chopped mustard greens.  Continue cooking until tender.  Remove meat mixture from the hot pan and put into a large mixing bowl, allow to cool to the point of being able to handle.  Add the eggs, breadcrumbs, cheddar cheese, sage, nutmeg, salt and pepper, mix well.  Lay out puff pastry dough on a sheet of lightly floured parchment paper.  Put enough of the meat mixture across the length (leaving a good 2 inches of pastry above and plenty below) to make a big fat sausage.  Using the parchment paper to help you, roll the pastry over starting from the shorter top end, creating a lovely sausage log.  Repeat with the second sheet.  Brush both rolls with eggs wash and bake for 30 to 40 minutes until a deep golden brown.  Don’t worry if you have leftover meat mix, it tastes delicious fried up and served at breakfast!

Lilly’s Winter CSA Soup

2 Leeks, washed well and cut into 1/2” circles (light green and white parts only)

2 or more stalks of Green Garlic, bottoms trimmed the rest cut into about 1/2” pieces

1 Romanesco, cut into individual florets

1 Celeriac, peeled and diced into bite size pieces

3 Turnips, washed well and diced. Peel if they are really big

2 to 3 Carrots, peeled and diced

Olive Oil

Eatwell Thyme Salt 

Freshly ground Black Pepper

1 qt Eatwell Chicken Stock

1 can Coconut Milk

Zest from 1 Lemon

Red Pepper Flakes, to taste

Preheat oven to 400 F. Put the Romanesco, celeriac, carrots and turnips into a bowl.  If you have any cauliflower leftover from last week you can add that to your roasting veg medley.

 Toss with some olive oil, a good sprinkling of Eatwell Thyme Salt and black pepper.  Put onto a parchment lined baking sheet and roast for 15 minutes, toss a little and roast for about another 15 minutes until everything is nice and toasty looking.  In the meantime heat some olive oil in a heavy bottomed pot and add the leeks, and garlic.  Sauté slowly while the rest of the veg is roasting in the oven.  When the roasting veggies are done and them to the sauté pot, along with half the chicken stock. Using an immersion blender puree until relatively smooth.  You can leave some chunky bits in for texture.  Add the rest of the stock and the pepper flakes, heat and taste for seasoning.  Add lemon zest and coconut milk. Taste and adjust seasoning if need be.  If you don’t have Eatwell Thyme Salt at home, well you really should get some, but you can use a sprinkling of dried thyme or some chopped fresh thyme and plain salt.

Pork Chops With Cream Sauce and Braised Red Cabbage

Recipe from Spruce Eats

For the Cabbage:

2 tablespoons vegetable oil

1 tablespoon butter

1 cup onion (finely chopped)

1 large clove garlic (pressed)

1 small head of red cabbage (coarsely shredded)

2 medium apples (peeled and cored)

1/2 cup dry red wine (or use apple juice or cider)

3 tablespoons cider vinegar

2 tablespoons brown sugar (light or dark, packed)

1 bay leaf

2 to 3 inches cinnamon stick

1/4 teaspoon allspice (ground)

Black pepper to taste (freshly ground)

Salt to taste

For the Pork Chops:

1 tablespoon butter

1 tablespoon vegetable oil

4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)

Dash salt (or to taste)

Dash black pepper (freshly ground, or to taste)

1 1/4 cups chicken stock (low sodium or homemade with no salt)

1/2 cup dry white wine (or use more chicken stock or apple cider)

1 tablespoon mustard (Dijon)

3 to 4 tablespoons heavy cream

For the Cabbage: Gather the ingredients.

Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for another minute. 

Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

Remove the cinnamon stick and bay leaf before serving.

For the Pork Chops: Gather the ingredients.

In a large skillet or saute pan over medium heat, melt the butter with the vegetable oil. 

Sprinkle the pork chops lightly with salt and pepper, to taste.

Sear the pork chops for about 2 to 3 minutes on each side, until browned. Add the chicken stock and white wine to the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender. Remove the chops to a platter and keep warm.

Strain the liquids through a mesh sieve and return to the pan. Bring the liquids to a boil and cook, uncovered, until reduced by about two-thirds, to about 3/4 cup. 

Whisk in the mustard and heavy cream. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

Taste and adjust seasonings, adding salt and pepper, as needed.

Serve the pork chops with the sauce and the braised red cabbage.

Add boiled or mashed potatoes or noodles for a complete and satisfying dinner.

Radish or Turnip and Citrus Salad

Recipe by Amber from Twists & Zests

This is a beautiful food blog site, you really should check it out, particularly as Amber is an Eatwell CSA member!   

The original recipe was made with watermelon daikon and pomelo, if you have the family box this week you can use your pomelo, if you have the box for two use your oranges, they too are fantastic in salad.  

1/2 lb Lettuce Or Spinach, washed well and dried

2 to 3 Radishes, sliced in 1/8” semi circle

1 Pomelo, or Orange or a couple of Mandarins, segmented if using Mandarins cut the segments to remove the seeds

1/4 cup sliced Almonds, toasted

For the Dressing:

1 TB pungent Olive Oil

1 TB Balsamic Vinegar

2 tsp Maple Syrup

1/8 tsp Cinnamon

1/4 tsp Salt

1/4 tsp ground Pepper

Mix all the dressing ingredients together and whisk well.  To segment the pomelo (or grapefruit), cut the top and bottom off, approximately 1/2” thick to start with.  Going around the fruit top to bottom, cut the rind and pith off.  If you start with 1/2” you can always cut more.  Slice until all the white pith is gone and the membrane has been just removed.  Slice each segment just at each side of the membrane.  Remove any seeds.  Rip lettuce, cut spinach, into bite size pieces.  Toss lettuce/spinach, radishes, and citrus with dressing.  Plate and top with sliced almonds. 

Steamed Cabbage With Lemon, Butter and Thyme

Recipe from Six Seasons by Joshua McFadden| Serves 4 | Takes approx 15 minutes

For this recipe I would switch out the clove garlic and take advantage of the new Green Garlic from this week’s share.  It is much milder so you will have to play with that to get it to the flavor you like.  

1 lb Green Cabbage, quartered, cored, and cut into thick wedges

2 Garlic cloves or green garlic, smashed and peeled

Kosher Salt and freshly ground Black Pepper

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Bring 1/2 inch of water to a boil in a large saucepan.  Add the cabbage, garlic and 1 tsp salt.  Cover and steam-simmer rapidly.  After about a minute, uncover, stir the cabbage around so it’s getting evenly steamed (it’s ok if some of the leave fall off the wedges), add a touch more water if necessary, cover, and cook until the cabbage is mostly tender but still has some crunch, 4 to 6 minutes total depending on your cabbage.  Drain the cabbage well, give it a quick chop or two to make it easier to eat, and oil it into a bowl.  Season with the lemon juice, butter, thyme and several twists of pepper.  

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Recipe by J Kenji Lopez-Alt | Serves 4 | Takes approx 40 minutes

1 head Romanesco or Cauliflower, trimmed and cut into 8 fat wedges - you don’t want small florets for this dish

76 TB Extra Virgin Olive Oil, divided

Kosher Salt and freshly ground Black Pepper

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Adjust oven rack to middle position and preheat oven to 500 F.  Toss Romanesco/Cauliflower with 3 TB olive oil.  Season to taste with salt and pepper.  Transfer to a foil lined rimmed baking sheet.  Roast until tender and deeply browned on both sides, about 20 minutes total, flipping with a spatula halfway through roasting.  In the meantime combine remaining 3 Tb olive oil, vinegar, honey, capers, pine nuts, raisins and parsley.  Season dressing to taste with salt and pepper.  Transfer cooked romanesco/cauliflower to a serving plate and spoon dressing on top.  Serve immediately.  

Han Oak Galbijjim

Recipe by Sam Sifton from NYT Cooking | Takes approx 3.5 hours 

This is a hefty recipe, not simple or quick, but it came highly recommended by CSA Member Alix W.  She posted it on her FB page promising it would be more delicious than you can imagine!  Because I know Alix knows what she is talking about I had to share it with you.  For the root veg she used turnips, but you can include celeriac in that mix as well. There are natural versions of Coke, but I am thinking that the reason you use the Coke is for the sugar and the acid, does anyone know?  So I am wondering if you couldn’t put in some fresh orange juice and maybe some orange zest instead of Coke?

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.  While the vegetables and ribs cook, place a large Dutch Oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes. Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot. Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender. When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender. Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

Grapefruit Vinaigrette

1 Grapefruit

1 tsp Honey or Agave Syrup

Pinch of Salt

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

Squeeze 1/2 of the grapefruit.  Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat.  Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar and the oils. Cut away the peel and pitch from the remaining grapefruit half.  Cut the sections away form the membranes that divide them and chop fine. Stir into the vinaigrette.

Crispy Curried Cauliflower

1 head of Cauliflower or Romanesco

1 1/2 TB Coconut Oil or Ghee, melted

1/2 Dried Arbol Chile

Fine Sea Salt, to taste

Curry Powder

Serve with Lime Wedges

Position oven rack in the center of the oven and preheat to 450 F.  Line a sheet pan with parchment paper.  Trim off the base of the cauliflower, then cut into 2” florets and the core into 2” pieces.  Transfer the florets, core pieces and leave to one or more large bowls and toss with the coconut oil to coat evenly.  Add the Chile and a pinch of salt.  Put the cauliflower onto the baking sheet spacing about 1/2” apart.  Roast for about 35 minutes.  Remove from the oven, sprinkle with about 1 TB Curry powder, stir and toss to coat.  Return to the oven and continue to roast until the cauliflower is a deep golden brown and slightly crispy at the edges, 5 to 7 minutes longer.  Remove from the oven, discard the chile and squeeze lime juice over the pan. Serve.