Week 1: Bring on the greens!

Your fridge is full of Groundswell Farm gorgeous greens and other fresh produce and the season of eating green in almost everything is upon us!

Here are a few recipes and tips based on this weeks share…

Spring Radishes with Chive Butter and Sea Salt 

4 ingredients, easy preparation, and oh so good! This is one of my favorite spring sides. I like this herb butter chalk full of chives, so much so that it’s almost impossible to mix them all in. 
 
1 bunch radishes
1/2 stick unsalted butter, softened
chives, about 1/4-1/2 of this weeks bunch, approx 4 Tbsps, chopped thin
sea salt or other coarse salt
 
Using your bunch of radishes, cut the greens off and reserve for another use (but use them soon as they will begin to wilt quickly). Slice radishes in half length wise.
Place radishes in ice water for 10-20min (you can do this a couple hours in advance if desired). The ice water gives the radish a crispy texture.
While the radish soaks, make the herb butter. Place the chopped herbs and butter in a small bowl and blend together. 
Place the radish on a plate and top with the chive butter. Sprinkle with Sea Salt to taste. 
Store remaining chive butter in the fridge  (spread on leftover biscuits (below) or your favorite bread with thin sliced radishes or reserve for later uses!)
 
 
Strawberry Vinaigrette
 
Since strawberries are also in season, thought you’d enjoy this dressing to go with the fresh spinach and lettuce we received this week.
 
recipe below is adapted from the cookbook Simply in Season
 
2 cups strawberries, hulled and halved
1 Tbsp plus 1 tsp white wine vinegar (or rice or apple cider) 
juice of 1 lemon
1 1/2 Tbsp honey
pinch of salt
1/8 tsp (a dash) of each: garlic powder, onion powder, dried basil (if you don’t have these in the house, skip them, the dressing will be great without too!)
1/2 cup olive oil 
 
Add all ingredients expect the oil to a blender. Puree all. Slowly drizzle in the oil with blender running on low. 
 
This dressing over spinach with sliced strawberries and pecans is spring on a plate!  Goat cheese is a great addition to this salad as well. 
 
 
Chive Biscuits
2 cups all purpose flour
1 1/2 tsp sugar 
2 tsp baking powder
1/2 tsp salt
1/4 bunch chives, chopped thin (about 3 tbsp)
3/4 cup cream
1/2 cup whole milk
butter, kosher salt, chive blossoms for garnish (if desired)
 
Heat oven to 400 degrees. Butter a cast iron biscuit pan or muffin tin (7 muffins) or a baking sheet.
Whisk flour, sugar, baking powder, salt, and chives. Add cream and stir gently just until dough comes together.  Do not over mix this dough. Drop dough by even 7 spoonfulls into pan, tin, or onto a baking sheet. Bake 15 minutes, until golden brown. When the biscuits come out of the oven, place a small dollop of butter on top and allow time to melt. Spread butter over biscuit and sprinkle w/ salt and chive blossoms. Serve warm. 
 
 
Sorrel Souffle
adapted from the cookbook Vegetarian Cooking for Everyone by Deborah Madison
 
Butter, plus 2 tablespoons freshly grated Parmesan Cheese, for dish
1 1/2 cups milk or cream
4 tbsp butter
4 tbsp flour
salt and pepper
pinch cayenne pepper (optional)
4 egg yolks
1 cup cheese, I recommend an alpine style, gruyere or swiss
1 bunch fresh sorrel, thinly sliced: chiffonade cut (see picture below) 
4 tbsp green onion, sliced thin, green and white parts
6 egg whites
chive blossoms, for garnish (optional)
 
Heat oven to 375. Butter and coat souffle dish (6 cup) or gratin dish (8 cup) with parmesan. 
Melt butter in the medium sized saucepan. Add flour. Stir and cook over medium low heat for a several minutes. Slowly whisk in milk . Stir continously until the sauce begins to thicken (see picture below). Remove from heat. Add cayenne, salt and pepper to taste. Vigourosly stir in egg yolks one at a time until blended. Stir in cheese until melted. Fold in sorrel and chives. 
Beat egg whites until stiff peaks form. Stir in 1/4 of the egg whites into the mixture. Gently fold in the remaining egg whites using a spatula. Transfer mixture into the prepared dish and place in middle of oven. Bake 40 minutes or until golden brown and slight giggle in center. 
Sprinkle chive blossoms on souffle, Serve immediately. 

chiffonade cut

thickened base mixture (before egg yolk addition)

whipping egg whites: stiff peaks

souffle rising in the oven

 
 
Lemon Balm infused Vodka
spice up your summer martinis !
Place the leaves from a fresh bunch of lemon balm into a pint jar. Cover with vodka. Place in pantry out of direct sun light. Allow to infuse 2-7 days or longer for stronger flavor.  Taste each day until desired infusion strength is obtained. Strain, Store, and Enjoy! 
Great mixed with muddled strawberries and sun tea. 
 

first CSA meal of the season

How did you use your CSA share this week?

Let us know if you have any questions!

 
 
 
 
 
 
 
 
 
 
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This entry was posted in chive blossoms, chives, green onion, lemon balm, lettuce, radishes, salad greens, sorrel, spinach. Bookmark the permalink.

One Response to Week 1: Bring on the greens!

  1. Pingback: Radish my heart | jana

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