Friday, October 19, 2012

CSA Share Week 19

Another delicious culinary trip!  We went away for a long weekend, so we had to cram a lot of cooking into three days.  But they were very successful endeavors.  

We do have potatoes (and sweet potatoes from Week 18) still left from this bounty.  I haven't decided yet if I will pan fry them, bake them or make them into a soup.  Our freezer seems so full of many soups and we have a little one who sees soup and says yuck!  But I do love a good hearty potato and bacon soup.  

Week 19 Bounty:
Photo courtesy of Scotch Hill Farm, Broadhead, WI
Mustard Greens 
Red Norland Potatoes
Brussels Sprouts

Bell Peppers

Meal #1: onions, kohlrabi, turnips, celery, carrots, bell peppers, tomatoes, thyme
Slow Cooker Beef Stew
2 pounds beef top round steak, cut into 1-inch cubes
2 small onions, chopped
1 Tbsp olive oil
2 small kohlrabi and 2 small turnips, chopped and roasted in oven for 25 min on 350 degrees
Small bunch of celery, chopped
4 medium carrots, cut into 1-inch pieces
2 bell peppers, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained (small bag of tomatoes from share)
1/4 cup all-purpose whole wheat flour
1 can (6 ounces) tomato paste
3/4 cup vegetable broth
1/3 cup dry red wine (or additional beef broth)
1-1/2 teaspoons salt
1 teaspoon minced garlic
1/2 teaspoon pepper
1 teaspoon dried thyme
1/2 bag of whole grain rice mix from Trader Joe's
In a large skillet, cook onions with olive oil slightly, then add beef and brown on all sides. In a 5-qt. slow cooker, combine the kohlrabi, turnips, celery, carrots, and bell peppers. Pour tomatoes over the top. In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings. * Original recipe from Taste of Home

Meal #2: cabbage, green onions, carrots, kale
Ramen Noodle Salad
1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving. * Recipe from

Baked Kale Chips
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at

Meal #3: arugula
Arugula and Salsiccia Pizza
Bunch of arugula
Italian sausage
Tomato sauce
Whole wheat pizza crust

Other Uses: bell peppers, cilantro, mustard greens
Bell Peppers
Chopped and frozen in plastic bag.

Chopped and frozen in plastic bag.

Mustard Greens
Washed, steamed, pureed and frozen into cubes.

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