Thanks so much to everyone who has sent recipes to share on the blog…keep them rolling in!
- Kohlrabi, broccoli, kale (can add any and all veggies from the pickup–carrot, cauliflower, onion, etc, etc)
- Sharp cheddar, parmesan, feta, etc other cheeses you have on hand (I will admit to adding in a bit of velveeta sometimes as well)
- pepper, salt, garlic seasoning
- splash of milk
Layer the veggies into a 9×13 greased pan, cover with cheese, sprinkle seasoning, layer more veggies, cover with cheese, sprinkle seasonings.
Layer until you run out of veggies and finish with cheese. splash a bit of milk over the top. cover with tin foil and bake at 350 for about 35-40 mins.
Uncover and cook for another 10-15 mins until all is gooey and bubbly. Kale Sausage Risotto Original recipe from the Allergy Self-Help Cookbook by Marjorie Hurt Jones, RN An easy, unique dish that packs tons of flavor, fiber and nutrients- thanks to kale, brown and wild rice. It takes a little more than an hour to prepare and cook. submitted by CSA member Adriann Divozzo “I make this recipe easy by using just the brown rice that’s in my pantry, using garlic instead of shallots and it still tastes delicious with using water instead of broth. It also works well with packing in more like 6 Cups of Kale.” Makes 4 servings ¾ Cup Brown Rice ½ Cup Wild Rice 3 Cups vegetable or chicken stock, broth or water ½ tsp salt 4-5 Cups chopped Kale ¾ pound pork or turkey sausage 4-6 shallots, finely chopped 2 oranges, chopped (optional) In 3-qt saucepan, combine rice, stock and salt. Bring to boil over high heat. Reduce the heat to low, cover and cook for 10 minutes. Add the kale, but do not stir. Cover and cook for 25 minutes. Meanwhile, in large nonstick skillet, cook sausage over medium heat for 15 minutes until crumbly and no longer pink, stirring often to crumble. Using a slotted, spoon, place sausage on plated lined with three layers of paper towel. Pour excess fat from the skillet and return to heat. Add shallots. Cook, stirring often, over medium-low heat for 5 minutes or until shallots are soft. Stir in sausage. Stri into the rice-kale mixture. Cover and cook for 20 minutes or until rice is tender and liquid has been absorbed. Divide among 4 plates and top each porton with orange if using. Veggie Puree Drop Biscuits Adapted from Farmer John’s Cookbook (Onion Poppy Seed Drop Biscuits) submitted by CSA farmer Katie Brandt
“I have made these with with any leftover veggies or puree I have on
hand, including pureed, cooked spinach, kale or chard and also onions
or applesauce. I’d love to try them with pesto or winter squash.
These always seem to taste great, even though I’m not a very precise
baker.”oil or butter for greasing baking sheets
2 large eggs
1/2 cup oil
1 and 1/3 cup veggie puree (cooked greens, onions, pesto, applesauce, winter squash, etc.)
3 cups flour (up to half whole wheat)
1/2 cup sunflower seeds (or poppy seeds, etc.)
2 T water
2 t baking powder
1 and 1/2 t salt
1 t sugar1. Heat oven to 400 degrees. Grease baking sheets with butter or oil.
2. Beat eggs. Add oil and veggie puree and thouroghly mix. The
veggie puree can be cooked greens or raw onions–or anything that
makes a relatively juicy puree after you run it though the food
3. In the same bowl, add all the other ingredients. Stir together
but don’t overmix.
4. Drop by tablespoonful onto greased baking sheets. Bake 10-15 minutes. YUM.
Kohlrabi Ham Bake Recipe submitted by CSA member Jean Lynch “This is a recipe from simplyrecipes.com that the whole family loved. It’s really excellent with a quiche flavor. I used 5 kohlrabi and turkey ham and baked in an 8×13 dish (cooked 25 minutes).” 3 Tbsp butter 4 kohlrabi, peeled and diced
8 ounces thick ham, diced
2 Tbsp fresh chopped parsley
3 egg yolks
1 cup heavy cream
2 Tbsp all-purpose flour
Pinch of mace (can substitute ground nutmeg)
Salt and freshly ground black pepper Method Preheat oven to 350°F. In a large skillet, melt the butter on medium heat. Add the diced kohlrabi and gently cook for 8 to 10 minutes. Beat the egg yolk, and whisk in the heavy cream, flour, mace, salt and pepper until well combined. Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish. Layer on the diced ham and parsley. Top with the remaining kohlrabi. Pour the sauce ingredients over the kohlrabi and ham. Bake for 30-35 minutes or until lightly browned on top. Serve immediately. Serves 4. Sweet-and-Spicy Barbecued Beans with Kale (or Collards) submitted by CSA member Martha Kaiser “I developed this recipe when I discovered I was allergic to corn syrup, and every barbecue sauce on the supermarket shelf seemed to have corn syrup as an ingredient!” This recipe was published in One United Harvest; Creative Recipes from America’s Community Supported Farms, recipes collected by Julie Sochacki, Morris Press Cookbooks (2005), p. 131 Olive oil for sautéing onions Pinch of red pepper flakes 1 cup chopped onion 4 garlic cloves, minced 8 cups chopped kale or collards (about 3/4 pound) 1 can tomato sauce (15 oz) 2 teaspoons chili powder 2 tablespoons brown sugar 1 tablespoon soy sauce Pepper and additional crushed garlic to taste 2 tablespoons Dijon mustard 1 tablespoon cider vinegar 2 16-oz cans kidney beans, rinsed and drained. Heat oil in large skillet over medium heat. Add onion, garlic and red pepper flakes; sauté about 5 min. Add kale or collards and stir fry until wilted. (Depending upon the tenderness of your greens, you may wish to add a few tablespoons of water here to cover and steam the greens a bit before proceeding.) Combine and add remaining ingredients, cover, and cook until done, stirring often to keep from sticking on the bottom. Great served with brown rice or organic potatoes.
Thanks to Katie, Tom, and the fantastic Groundswell Farm Crew for the beautiful and oh-so-delicious vegetables, greens, and herbs!
Happy cooking everyone!
If you have any questions or are stumped on how to prepare a certain CSA item, don’t hesitate to leave a comment asking questions!