Crystal Spring CSA » Recipes

• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon peel (zest)
• dash of Freshly ground pepper
• 5 tablespoons extra-virgin olive oil
• Roasted red peppers (optional, but great)
• 4 cups arugula

Wisk or blend together the cheese, lemon juice and zest and pepper. While blending drizzle in the olive oil. Toss lightly with peppers and arugula and serve. Take this recipe one more step and put this salad on a pizza crust and bake in a hot oven.

This recipe from the web…

Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Chicken broth can be used in place of water.

Cook Time: 5 minutes

Ingredients:

• 4 bunches baby bok choy (basically, 1 bunch per person)
• 2 slices ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 cup water
• A few drops sesame oil
• 1 1/2 tablespoons vegetable oil for stir-frying

Preparation:

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

• 2 medium leeks
• 1/2 Tbsp olive oil
• 1 Tbsp butter
• 1/2 Tbsp dark brown soft sugar
• 1/2 pound noodles
• 2 heaping Tbsp chopped fresh parsley
• 1 tsp extra-virgin olive oil
• Salt and black pepper to taste

Preparation:

Split the  leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the Tablespoon of olive oil and butter together over a gentle heat. When the butter has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until they start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced

1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Salt
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).

Cut one head of Napa (chinese) cabbage  crossways so that you have 1-2 inch pieces. Soak in 1 gallon of water in which you have dissolved one cup of salt (kosher). Let soak up to 8 hours, then drain and lightly rinse and drain again. Shake off any excess moisture and pile into a bowl. In a smaller bowl mix 1 tbsp sugar, 1-2 tsp kosher salt 1-2 tbsp cayenne or other hot pepper powder, 1- 4 tsp of red pepper flakes or comparable amount of chopped fresh peppers, 4-8 cloves of garlic sliced or minced, one large onion cut in half and thinly sliced. Mix all together then pack cabbage mixture into screw top jars that you have sterilized (don’t need canning jars; the Koreans don’t have them!), leaving about 1/2 of head room. I let them sit for 6-8 hours and then refrigerate. Start tasting after 4-5 days . Usually by the 2nd or 3rd head, you have perfected the mix that works best for you. Keeps a long time in the fridge; bubbles indicate fermentation, which you want.

Peppers can be roasted whole or halved, on an open flame or oven. Brush them with olive oil and lay them on the grill or on a cookie sheet in a 500 degree oven until the skin begins to darken and pull away from the flesh of the pepper. At this point turn them and repeat the blackening on another side. Once the pepper is roasted all around put it immediately into a paper bag for 10 minutes, this steams the pepper further and make removing the blackened skin easier. Remove from the bag to a bowl of very cold water and remove the skin.
Roasted peppers can be laid out flat and stacked with waxed paper between each layer. Once you have 5-10 peppers slide them into a zip lock and freeze for the winter.

2 Celery roots, scrubbed with small roots removed
2 tablespoons olive oil
2 table spoons olive oil or butter
2 springs of Thyme
1 teaspoon minced garlic
Salt and pepper

Pat dry the roots and rub them with olive oil, setting them in a small baking dish and then into the oven. Bake for about 45 minutes or until they are completely soft. Turn them about halfway through.

While these are baking warm the olive oil/butter into a small pan and add the thyme sprigs and garlic, cooking and turning often until the garlic softens. Remove from heat and set aside, take out the thyme sprigs.

Halve the cooked celery root and drizzle with oil/butter garlic mixture. Finish with salt and pepper to taste.

1 Pound of fresh beans washed and stemmed
2 Tablespoons olive oil
2 teaspoons country-style Dijon
1 sprigs each of thyme, oregano, and marjoram
3-4 Basil leaves, chopped
salt and pepper
2 Tablespoons sesame seeds

Steam beans for 3-4 minutes over boiling water until bright green but still crisp. Heat oil in a large skillet over medium heat. Add the beans and toss for a couple minutes and remove from heat. Mix together mustard and basil along with thyme, oregano and marjoram, leaves removed from the stems. Add the beans and toss until coated with the mixture. Sprinkle with sesame seeds, salt and pepper and serve

2 pounds parsnips
One and a half tablespoons peanut oil
1 teaspoon salt
half cup water
2 tablespoons maple syrup
one and a half tablespoons balsamic vinegar
1 tablespoon cider vinegar

Heat oven to 400. Wash parsnips and peel off rough parts. Cut a few inches off the thick end and half or quarter this so that all the pieces are roughly the same size. In an heavy oven proof pan toss parsnips in oil and salt and heat on top of the stove, adding water once the pan has begun to warm. Bring to a simmer and move the dish into the oven, continuing to cook until parsnips are tender, about 45 minutes. Turn them every 15 minutes and add water if needed. Once tender, drain remaining water and toss parsnips with maple and both vinegars to coat and return to the oven until golden brown.

This is a great recipe for carrots as well.