Spinach Mushroom Frittata by Mary Beth Bardin

Being in a CSA requires you to be flexible when following a recipe. This is a great recipe submitted by CSA member MB Bardin. Chard makes a great substitute for spinach. Soon y’all will be able to use big bags of spinach for this recipe! Thanks MB!

Recipe I made with your chard this AM:

3 garlic cloves
1 large onion chopped
2 tsp olive oil (I used butter)
10 oz mushrooms, sliced (I used some mushrooms and some veggie sausage, would be good with regular, too)
1/2 tsp dried thyme
10 oz. greens stemmed and chopped (Swiss chard and some kale, too)
2 whole eggs and 6 egg whites (I used 6 whole eggs instead)
1 tbsp fresh cilantro
1/4 tsp salt
1/4 tsp black pepper
1/2 c. crumbled feta cheese

Saute onions and chard stems on low heat for about 5 minutes. Add garlic, mushrooms, sausage and thyme, cook 5 min and remove from heat. Meanwhile, in a separate pot, cover and cook greens on low heat with the water that clings from rinsing, until just wilted. Let cool in a colander, press to remove some liquid, and chop.

In a large bowl, beat eggs, egg whites, cilantro, salt and pepper until evenly colored. Stir greens, onion and mushroom mixtures into the eggs. Coat bottom of skillet with oil and return to medium heat. When skillet is hot, add egg mixture. Cover and cook for about 5-8 min, or until edges are firm and bottom is golden. Place a large, flat plate or pizza pan over the skillet and flip over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for 5 min more, until eggs are fully cooked. Serve immediately or at room temperature.

(Slightly modified from Moosewood Cookbook recipe)

Yum!

Easy Pickled Beets and Eggs-recipe by Camille Armantrout

My friend, neighbor and CSA member, Camille, makes the best pickled beets! She inspired me to try a hand at it so I have been saving up all of my  beets for the past few weeks. As I was double checking the recipe with her, she let me know about pickled eggs too! This is just a picture I got off the internet but I cannot wait to see how my pickled eggs turn out in a few days! It is so pretty looks almost like a flower! Check out her other recipes at Trouts Farm Here’s how you make pickled beets and eggs:

Pesto-vegan, non oil healthy version by Jim Bates

This is a variation of a pesto recipe I learned from Chef Jill
Nussinow, RD of Sanoma County, CA

2 cups chopped fresh basil leaves
1 cup chopped flat leaf parsley or curly parsley
2 tablespoons pine nuts or chopped walnuts
1/4 cup dry bread crumbs
3 cloves minced garlic
2 tablespoons light miso (to taste)
3 tablespoons nutritional yeast
1 tablespoon lemon juice
¼ to 1/3 cup water

Place everything except the water in a food processor.  Pulse until
finely minced.  With machine running, slowly add water until desired
consistency is reached.

Add some silken tofu to make a “creamy” pesto sauce to go with steamed
greens or pasta.

Cooking Ideas By CSA Members

One of the reasons Jason and I wanted to do a CSA was to build community. By joining a CSA, you support a farm and become connected to all the people that support that farm. You might become closer with your neighbors because you would want to share the goodness that comes out of the box every week or you might want to give away some of it when it is overwhelming! I love everything about food; how it grows and completes a cycle, how it is the finest form of art, how it is nourishing to our body and soul and how it brings people together. It is a conversation piece in the kitchen cooking with friends and neighbors, when sharing meals and sharing ideas of sustainability and health.

My wish is to make this post a place where CSA members can share recipes. If you’d like to share a recipe, please submit it to us in the form of an e-mail and then I will post to the community!

Korean Beef and Radish Soup Recipe from Won Jung

Ingredients:

1/4 lb beef
2 small mini daikon, cut in 1/4 in’ cubes
watermelon daikon (b/c we had it in our CSA), cut in 1/4 in’ cubes
1/2 onion, chopped
1 teaspoon soy sauce
1 teaspoon oil
salt and pepper to taste
2 green onions, chopped
1/2 clove garlic (optional)

Chicken Donburi Recipe from Won Jung Hong

Ingredients:

3/4 lb skinless, boneless chicken breast halves – cut into strips

1/2 onion, thinly sliced

6 dried shiitake mushrooms, soaked OR fresh (the ones from Spain Farm at North Hills are so yummy) until soft and sliced into strips

1-2 c chicken broth (or use the water that you got from soaking the mushrooms)

1 carrot, julienned

2 tbs white sugar

4 tbs soy sauce

1/2 tsp salt

1/2 c scallion

5 eggs, beaten

Roasted Beet and Arugula Salad by Beth Mullenberg

Ingredients:

1/2 cup roasted beets (see below)

1 bag of arugula-broken into bits

7 oz cannellini beans

1 piece bacon, cooked and crumbled

3 oz. goat cheese crumble

Thai Inspired Noodles Recipe from Beth Mullenberg

I’ve got another recipe I can share.  This one is a little more involved and will feed an army-….Two things-you will need a very large sautee pan or skillet AND it’s a really filling, heavy meal.  Perfect for rainy, cooler days like last Sunday.  It’s also good as a leftover cold

Thai Inspired Noodles