Friday, July 6, 2012

CSA Share Week 4

We are having more trouble this year keeping up with eating the food. Not trouble using the items from our vegetable share, but we have to juggle leftovers and more food than our two and two halves (my two children only count as half - or less!) can eat.

We had a 5th birthday party for Greysen this past weekend and he got to pick the menu. That is why Meal #2 includes things that were not from our share. Brown Butter Sage Pasta is his favorite and it was quite the hit at the party. We had 18 kids and around 30 adults and made 32 servings of pasta. Sage is one of our favorite herbs - we just can't get enough. Kids and adults were asking what was in it, because they want to make it. Guests loved the turnip chips - they didn't know what they were until told them!

My sister and two of her children are on a gluten-free diet so I had some gluten-free pasta for them and made the shortcakes gluten-free as well. The cupcake shortcakes were great - we made them a few hours early and I only wish that we had covered them or put them in a container. They did harden a bit after sitting out. The flavor was really delicious, though.

The frittata was a huge hit at our house! I love to do "garbage" egg dishes. Really any leftover veggies can be thrown into an omelette or frittata. Warning on the fritatta - when you remove the skillet from the oven, please be sure to leave a hot pad on the handle. I used hotpads to remove the skillet from the oven, but then was on auto-pilot and ended up with second-degree burns! I can usually touch the handle of the skillet while cooking on stove, so I didn't even hesitate.

We haven't yet used the snow peas and pole beans, but I'm sure we'll find a way in the next few days. The pesto and greens cubes have gone in the freezer for later use.

Week 4 bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI
Snow peas
Pole Beans
Spring Onions
Lettuce Mix
Mizoona Asian Greens (cook or eat raw)

Meal #1: broccoli, radishes, beets, onions
Veggie Frittata
6 slices bacon
About 10 small/medium radishes and beets, shredded
1 cup chopped broccoli
4 spring onions
6 eggs
3 tablespoons milk

1/2 tsp Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a 12-in. ovenproof skillet, cook the bacon until crisp. Remove bacon to paper towel. Reserve drippings in the skillet. To the skillet, add radish/beet shreds, broccoli and onion; cover and cook over low heat until vegetables are golden brown and tender, about 10 minutes. While these cook, with a fork beat eggs, milk, seasoning, salt and pepper; pour over vegetables. Bake, uncovered, at 350 degrees F for 10-12 minutes or until eggs are completely set. Crumble bacon over top.

Meal #2: turnips
Brown Butter Sage Pasta 
(paired with Klements Brats/Oscar Mayer Angus hot dogs as they make nitrate-free) 
I don't have exact measurements, because this always depends on how much we're making.  We brown some butter in a skillet, then add whole sage leaves.  Cook for only 1-2 minutes, then remove leaves onto paper towels.  Add cooked pasta to browned butter and crumble sage leaves.  Mix to coat.  Our family also adores the whole fried sage "chips."  So we usually make a lot more than what goes on the pasta.

Turnip Chips
Slice turnips thinly, toss with olive oil, sea salt and seasonings of choice.  Bake at 350 degrees for 10-20 minutes (depends on thickness of slices), flipping halfway through.

Gluten Free Strawberry Shortcake
1/2 cup butter
1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder
Preheat oven to 375 degrees. Grease a 12-muffin pan. In a large bowl cream butter and sugar, using electric mixer. Add the eggs and vanilla. Beat until light and fluffy. In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.). Mix until well blended. Fill the greased muffin tins half full. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny). Remove from the pan while still warm. (They will look like little cupcakes. But trust me they will taste just like little shortcakes). Serve topped with strawberries, and whipped cream. *Recipe from GlutenFreeGirl at

Meal #3: basil
Basil-Walnut Pesto (I have frozen into cubes)
2 cups packed basil leaves 
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.  Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at

Meal #4: lettuce mix, Mizoona Asian greens
Frozen greens cubes
The greens were washed and I broke off the long rigid stems to toss.  I put the damp greens in a covered pot on a low setting until the cooked down.  Then I put them in the Magic Bullet (added water as needed) and pureed them.  Put spoonfuls into ice cube trays, when frozen I put the cubes in a ziploc bag.  We will use the frozen cubes as needed in sauces, soups or even in scrambled eggs or omelets.  

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