What a treat we have this week! One of our fantastic 2016 Summer CSA members, Kim, has submitted the recipe below to share the love with all of us. One of my favorite things about this delicious Eastern European soup recipe is the number of veggies it uses that are currently in season! Thanks, Kim! Vegetarian Borscht By Kimberly Sturgill Looney Makes 6 servings Ingredients: 2 quarts Vegetable Stock (or 2 quarts Water and 2-3 Vegetable Bouillon Cubes) 2 tablespoons Butter (or Oil of Choice for Vegan version) 1 cup Cabbage, finely chopped 1 cup Potatoes, diced ½ cup Carrots, diced 1 stalk Celery, minced 1 Onion, chopped 1 can Stewed Tomatoes 3-5 Beets Salt and Pepper, to taste Chopped Dill or Parsley, to taste Sour Cream, to taste (Optional) Instructions: In a large pot, melt Butter and lightly sauté Cabbage, Potatoes, Celery, and Onion for approximately 5 minutes. Add Vegetable Stock and Stewed Tomatoes. Simmer for 20-30 minutes, until veggies are soft. Meanwhile, boil 3-5 whole Beets in a small pot with enough water to cover them, until tender. Let Beets cool enough to cut them into julienne strips. Add julienned Beets and Beet Juice to simmering veggies to give soup a beautiful color and great flavor. Add Salt and Pepper to taste. Add another Bouillon Cube if needed for additional flavor, and add more Water or Stock if soup needs more liquid. Serve hot with dollop of Sour Cream and sprinkling of Dill or Parsley over each bowl. *Image courtesy of: https://longislandweekly.com/wp-content/uploads/2016/04/Zox_B.jpg.
It is a special treat when our CSA members let us know how they’re putting our produce to work by sharing their recipes with us. Below is a submission from one of our members that blends those lingering Summer veggies with the hearty roasted flavors of the start of Autumn. Roasted Chicken with Stewed Vegetables By CSA Member Christopher Muniz Makes 4-6 servings. Roasted Chicken – Ingredients: 2.5 lb. whole Chicken 3 sprigs Thyme 1 Bay Leaf 1 small Onion, quartered 1 clove Garlic, halved Salt and Pepper to taste Instructions: Preheat oven to 450º. Pat skin of Chicken dry. Season cavity of Chicken and skin liberally with Salt and Pepper. Then add Thyme, Bay Leaf, Onion, and Garlic to cavity. Truss Chicken. Place Chicken on roasting rack or on some carrots, celery, etc. to raise it up and get good airflow all around it. Roast Chicken for 15 minutes or until golden brown. Turn oven down to 325º and roast until internal temperature reaches 160-162º. Once at temperature, remove and let rest on counter for 10-15 minutes.* Carve and enjoy over stewed vegetables! (See recipe below.) *Chicken should have a final internal temperature of 165º. Carry over cooking after bird is removed from oven at 160-162º should bring it up to 165º after resting. Stewed Vegetables – Ingredients: 2 tbsp. Olive Oil 4 cloves of Garlic, minced 1 Red Bell Pepper, sliced 1/4″ thick 1 Yellow Bell Pepper, sliced 1/4″ thick 1 Green Bell Pepper, sliced 1/4″ thick 2 medium Tomatoes, diced small 3 small Onions, sliced 1/4″ thick 1 medium Eggplant, quartered lengthwise, and sliced 1/4″ thick 1 Hot Pepper of choice, sliced into 1/4″ rounds (Optional) 2 tsp. Turmeric 2 tsp. Red Pepper Flakes 1 tsp. Cumin 5 sprigs Thyme Salt and Pepper to taste Instructions: In a heavy-bottomed pot over medium heat, sweat minced Garlic in Olive Oil. Add all Peppers, Tomatoes, Onions, and Eggplant, Season with Turmeric, Red Pepper Flakes, Cumin, Salt, and Pepper. Continue cooking, stirring occasionally, until vegetables are slightly wilted, about 7-10 minutes. Turn heat down to medium-low and add Thyme. Cover and cook another 15 minutes, stirring occasionally. If liquid gets low, add a little chicken or vegetable stock, or water. Vegetables should be sitting in juices but not covered. Taste for seasoning and flavor. If all is well, remove from stove and set aside, or leave on very low heat until Chicken is roasted. Plate Chicken with plenty of stewed vegetables and some liquid as sauce!
Ah, kohlrabi! So bulb-like and mysterious…Also known as German turnip or turnip cabbage, this intriguing veggie has a taste and texture similar to a broccoli stem but is milder, sweeter, and juicier and can be eaten cooked or raw. This summer season, CSA member Joseph Picalila, has generously contributed his family’s favorite kohlrabi preparation, and it is delicious! Kohlrabi Hashbrowns by Joseph Picalila, CSA Member Makes 3-4 servings. Ingredients: 4 medium Kohlrabi bulbs washed and peeled 1 small Onion, chopped 2 Eggs, lightly beaten 2 tablespoons dried Bread Crumbs 1 teaspoon Salt ½ teaspoon Ground Ginger ¼ teaspoon Red Pepper Flakes ¼ cup Olive Oil Plain Yogurt (optional) Instructions: Shred Kohlrabi, and squeeze out excess moisture. Combine all ingredients except oil in a large mixing bowl. Stir until well blended. Heat Oil in a large skillet. Sprinkle Kohlrabi with additional Bread Crumbs on each side before putting in skillet. Fry Kohlrabi mixture in batches, sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with bowl of Plain Yogurt as condiment. Additional Suggestions: Really, really squeeze the Kohlrabi after shredding. It has a lot of moisture. Use ¼ teaspoon Ground Ginger if using any less than 4 Kohlrabi bulbs. Substitute Onion Powder for onions (or really finely mince Onion). Substitute Sour Cream for yogurt.