Monday, June 23, 2014

CSA 2014 Week 2

Image from Scotch Hill Farm, Broadhead, WI
Week 2 Bounty:
Early onions
Red iceberg lettuce
Gold potatoes
Spicy greens mix
Lettuce mix
Hakurai turnips
Goat cheese

Meal 1:  (asparagus, potatoes)

Skillet Asparagus
2 lbs. asparagus
2 tbsp. unsalted butter
Salt and freshly ground black pepper
Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don't burn. Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot. * Recipe from

Baked Potato Chips
1 1/2 pounds unpeeled potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 teaspoon dried thyme leaves
Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.
Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.

Cheddar Wurst

Meal #2: (endive, tomato, garlic)
One pizza was more kid-friendly, as they don't care for goat cheese, and the other was something new for us. We used pesto and added tomato sauce for the pancetta pizza. It was fabulous! Both were great! We prepared them both the same, just a few different ingredients.

Pizza with Endive and Pancetta
Pizza with Endive and Goat Cheese

1 unbaked pizza crust (we love Trader Joe's whole wheat)
6 tablespoons prepared pesto sauce3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese (we seasoned our own)
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula (or endive)
1 teaspoon olive oil
Preheat oven according to pizza package instructions. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula/endive. Cut, serve, and enjoy! * Recipe from collmarie at

Meal #3 (sweet potatoes, early onions, lettuce)
Sweet Potato Latkes
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. * Recipe from gourmet via
Meal #4 (turnips, radishes, leek)
This was supposed to be a daikon omelette.  I used all of the turnips and radishes from the share and finely grated them.  

Turnip Omelette1/3 of a medium-size daikon, peeled, then finely grated or thinly sliced (refer to photo for size); 1 green onion, finely diced
1 egg, lightly whisked; salt and white pepper
Add some oil to the pan and when oil is heated, add in green onions and daikon and fry briskly. Allow the daikon to cook (about 5-8 mins) in the pan, moving them around in the pan, to prevent strips from sticking together. Add about 2 pinch of salt and dash of white pepper to the daikon and fry well in the pan. When daikon strips start browning in the pan, add in the whisked egg evenly around the pan, to form a round omelette shape. (Note: If you have a non-stick pan, it is easier to get a perfect round omelette shape without much control of the heat. If you are using a stainless-steel wok like me, it is ok, just don't move the omelette so much and make sure the heat of the pan is maintained at medium, NOT low). Wait till the underside of the egg is slightly browned, then flip the egg over, or break the omelette into several big pieces in the pan to get the other sides get cooked evenly and thoroughly. * Recipe from
Pork Sausages (that we picked up at Scotch Hill Farm)

Other (greens)

Salad with leftovers

Greens - rinsed, removed stems, steamed with a bit of water, pureed and frozen into cubes

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