…your fridge if chock-full of greens and you still have one more bag to put away!
All this goodness led to a great week of cooking! Enjoy these recipes from items made with a Groundswell Farm share.Kohlrabi Cakes: Adapted From Asparagus to Zucchini Cookbook I vary the herbs used in the recipe. If fresh dill is available, I always add some. True story: My husband asked me if they were crab cakes the first time I made them. I said yes. 2 medium sized kohlrabi bulbs, reserve leaves for recipe below 1 garlic scape, chopped (or 2 garlic cloves) 2 eggs 1/3-1/2 cup breadcrumbs 2 tbsp chopped parsley 1 tbsp chopped chives salt, pepper to taste crushed red pepper flakes (optional) 3-4 tbsp oil 4-5 slices cheese (I used Farm Country Dill Cheese), optional Optional Yogurt Sauce for topping: 1/2 cup plain greek yogurt 2 tbsp chopped fresh dill (or 2 tsp dried) 1/2 lemon, juice 1 garlic clove, minced salt, pepper to taste Mix sauce ingredients and chill while making the kohlrabi cakes. Peel and shred the kohlrabi. Squeeze moisture out of kohlrabi (it helps to place the kohlrabi in a strainer and sprinkle some salt over it, let sit for a few minutes and then squeeze as much moisture as you can out). Add remaining ingredients to kohlrabi in a bowl. Add enough breadcrumbs to form the cakes. Heat a large skillet with 3-4 tbsp oil (enough to coat the bottom of the pan). Form into 4-5 cakes depending on the size you want. Place the cakes into the pan and pan fry 4-5 minutes per side until crispy and cooked through. Place the slice of cheese on top of cake while in pan still if using. Allow to melt. Remove cakes from pan. Serve with a dollop of yogurt sauce. Kohlrabi Leaf Chips: leaves from your kohlrabi olive oil salt and pepper red pepper flakes, optional lemon, optional Preheat oven to 450 degrees In a bowl toss the leaves with enough oil to coat, but not swim in. Place the leaves on a baking sheet so they are not overlapping. Season with salt and pepper. You may add additional seasonings to your liking (sometimes I like a light sprinkling of cumin and chili powder with a squeeze of lime juice, sometimes just salt and pepper will do). Bake until crispy. 10-15 minutes approximately. Honestly, I have never timed them in the oven. Very Green Goddess Dip: This is a super fresh tasting dip. I like it as a dip or a dressing on salads. Add some fresh tarragon if you have it growing in your garden! It’s great with radishes, snap peas, broccoli, cauliflower 2 cups (packed) watercress
1/2 cup fresh basil leaves
2 tablespoons chopped fresh chives
1-2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
4 tbsp sour cream (more to taste)
1/2-1 fresh lemon, juiced
2 anchovy fillet, optional (but highly recommended)
2 teaspoon Dijon mustard
2 garlic cloves, peeled OR 1 scape, choped
Assorted cut-up vegetables (for dipping) Combine first 4 ingredients in food processor; pulse 5-6 times to chop herbs. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl as needed. Season with salt and pepper. Transfer to bowl. Cover and chill.
Serve with vegetables, crackers, croutons, chips, or bread. You can also add some milk, cream, or buttermilk to thin out into a dressing for salads. The following recipe was submitted by CSA member Jean Lynch-Brandon. Thank Jean! Shrimp and Garlic Scape pasta 1 lb. shrimp, shells removed, deveined 3-4 garlic scapes, chopped 1 T olive oil 2-3 T butter (salted) 8-12 snow peas, cleaned and halved 3-4 oz. shredded parmesan cheese ½ lb. pasta (whole wheat rotini works well) Dash salt and pepper Boil water for pasta. Prepare other ingredients. Cook pasta. While pasta is cooking, heat oil in a skillet on medium. Add shrimp and scapes to hot oil, cook until done (amount of time depends on the size of the shrimp). Add snow peas in the last minute of cooking. When shrimp and vegetables are cooked, add butter. Once pasta is cooked, drain pasta and then combine pasta, shrimp and vegetables and parmesan cheese. Serve with a salad. Butter Braised Kohlrabi: I have made this side dish several times and it’s always a huge hit. Simple and delicious. recipe adapted from Saveur 1 large or 2 small kohlrabi, unpeeled, diced into 1 inch cubes 3/4 cup broth (chicken, vegetable, or pork) 3 tbsp butter 2 sprigs thyme salt and pepper to taste Place kohlrabi, broth, 2 tbsp. butter, and thyme sprigs into a skillet over moderate to high heat, making sure the pan is big enough to fit the kohlrabi in a single layer. Season with salt and pepper. Cover the pan. The original recipe calls for a cartouche, which is a parchment-paper circle cut to fit inside rim of skillet. ( see picture) Turn heat down to medium low. Cook, stirring occasionally, until kohlrabi is tender and broth is mostly absorbed, about 15-20 minutes. When kohlrabi is tender, add the remaining tbsp butter and swirl until melted. Remove thyme sprigs (the leaves should have come off while cooking). Pickled Scapes: 10 Scapes 1 dried pepper(I used cayenne) 1 tsp mustard seeds 1 1/2 cup cider vinegar 1 1/2 Tbsp kosher salt 1 1/2 Tbsp sugar Cut the flimsy tops off the scapes. Place the scapes in a pint wide mouth mason jar. Squeeze in the dried pepper. Place the seeds, vinegar, salt and pepper in a small sauce pan and heat over moderate heat until the salt and sugar have dissolved. Pour over the scapes. Cool. Refrigerate. Note: this is not a canning recipe, rather it is a refrigerator pickle. These scapes will keep for a couple weeks in your fridge. Sage Walnut Bread (with Scapes too!) This bread is sooo good, one of my favorite at- home breads! If no scapes available, substitute a few garlic cloves. 1/4 cup walnut oil (or butter) 3 garlic scapes, chopped very fine 2 cups warm full fat milk (90-100 degrees) 1 Tbps sugar 1 Tbsp dry yeast 1 1/2 tsp salt 5-5 1/2 cups bread flour 2/3 cup walnuts, toasted 1/2 bunch sage (5-6 sage leaves), chopped Saute garlic scapes in oil (or butter) 3-4 minutes. Let cool while you heat the milk. Whisk yeast and sugar into milk in a large bowl. Mix in scape oil. Top milk with 4 cups flour and salt. Slowly mix in the flour with a wooden spoon until a ball forms. The ball will be quite sticky. Place the dough ball on a well floured counter top and knead in remaining 1 to 1 1/2 cups flour. Knead for 8-10 minutes until a smooth elastic ball is formed. Place dough in an oiled bowel and cover with a damp towel. Allow to rise double it’s volume in a warm draft free spot (80+ degrees if possible) about 45 minutes- 1 hour. Punch dough down and shape into a tight round loaf. Place on a large baking sheet (preferably without sides). Cover with a damp towel and again allow to rise until double in size, about 45 minutes. Preheat oven to 400 degrees. When dough is doubled in size, make three quick long slashes with a sharp knife across the top. Place an oven proof pan of water in the oven, sprinkle a bit more water on the bottom right before you place the bread in (please be careful for the steam, don’t let it burn you!). Place the bread in the oven. Bake for about 25 minutes until golden brown. Transfer to a rack. Cool a few minutes. Serve warm. Great toasted leftover!
Spanakopita I like the simplicity of this recipe. You can really taste and enjoy each ingredient. You could add a tsp or two of chopped fresh oregano or dill. You could also add chopped olives to the spinach feta mixture if desired. You may substitute kale or chard or a combination in this recipe, the wilting time will take longer. 4 Tbsp butter 0.5 lb spinach 2 oz feta, crumbled fresh grated nutmeg, optional 6 sheets phyllo, thawed Preheat oven to 375 degrees. In a fry pan, melt 1 tbsp butter over moderate high heat. Add spinach and cook until wilted, about 3 minutes. Remove from heat and cool to touch. Squeeze the spinach (or place in clean dish towel and wring out) to remove moisture. Chop spinach. Combine the feta, spinach, a few sprinkles of fresh grated nutmeg in a boil. Taste for seasoning, add salt and pepper to taste. Some feta cheese is quiet salty and may require no additional salt to the mixture. Melt remaining 3 tbsp butter. Take 1 phyllo sheet and brush with butter. Top with another sheet and brush lightly with butter again. Cut the stack lengthwise into 3 strips. Put about 1 tbsp filling at the end corner of one of the phyllo strips. Now, fold like a flag. Start by folding into a triangle, covering the spinach mixture. Place seam side down on a baking sheet and brush with butter. Repeat with remaining 2 strips and 4 sheets of phyllo. Bake 25 minutes or until golden. Greek Inspired Sauteed Bok Choy 1 head bok choy, cut into 1 inch pieces, leaves and stems separated 2 tbsp oil 1 scape, sliced 1/3 cup sliced pitted oil cured olives 1 roasted red pepper cut into thin strips balsamic vinegar Heat fry pan over moderate high heat. Add oil, choy stems, and scape to the pan. Saute 3-4 minutes until beginning to soften. Add the leaves, red pepper, olives, and 1/4 cup water. Season with salt and pepper to taste. Cook stirring occasionally until the liquid is absorbed and stems are tender, about 10 minutes. Add a splash of balsamic vinegar at the end of cooking. Serve as a side. Great with Mediterranean pizza or spanakopita. Kale Quinoa Pilaf One pot meals are the best! I made this dish with Lacinato Kale and Inca Red Quinoa (I like the texture better), whole wheat Quinoa may also be used. Fact: Quinoa is a complete protein, containing all 9 essential amino acids. 7 leaves Kale, stems removed 2 scapes, chopped 1 2/3 cup broth (chicken, vegetable, lamb, pork, or water) 1 cup Quinoa 2-3 oz feta 2 Tbsp oil (or bacon fat) Tabasco sauce, optional 1/2 lemon , juice In a medium sized sauce pan, heat oil over medium heat. Add scapes and sautee a few minutes to soften. Add kale, stir and sautee a few minutes (2-3). Add the quinoa and sautee until you hear a faint popping sound from the quinoa (3-4 minutes) stirring constantly. Season with a dash of salt (not too much if your feta is salty) and pepper to taste. Add broth and bring to a boil. Cover and simmer15-20 mintues until the liquid is absorbed. Allow pilaf to cool slightly. Stir in a few shakes of hot sauce and lemon juice. Top with crumbled feta cheese. Serve with a hot buttery, flaky spanakopita or by itself.
Thanks so much to Katie, Tom, and the fantastic farm crew for all your work to provide us with amazing produce each week…You guys rock!