LCF CSA Recipes

The night before, soak the beans in 6 cups of water in a large pot.

The next day, add the ¼ cup olive oil, bay leaves, garlic cloves, 1 teaspoon salt to the pot and bring to the boil. Turn down the heat and simmer until the beans are tender (this can take from about 45 minutes up to 2 hours – it’s important to check and make sure they are cooked through.) Once they are cooked, drain the the beans and save the liquid for later use. Throw out the bay leaves and garlic.

Chop the carrots, celery and onion into small pieces and in a large skillet or wok, saute them in hot olive oil. Add the crushed garlic, oregano, basil, salt and pepper, and allow to saute until the carrots are tender (about 15-20 minutes).

Dice half of the tomatoes and add to the skillet. Cover and allow to cook for another 10 minutes.

Meanwhile, cook the macaroni until just before al dente (about 1 minute less than recommended on the package). This is important as the macaroni continues cooking later on in the dish, and will soften further.

Dice the rest of the tomatoes. Add the vegetable mix, the macaroni and the rest of the tomatoes to the bean pot. Then add about 1½ cups of the bean liquid you set aside, as well as the juice from the tomatoes. Mix gently, add extra seasoning to taste, bring to the boil, reduce the heat to low, cover and simmer for another 10-15 minutes. Note: Save the remaining bean liquid for use in heating up any leftovers.

Pour into a large serving dish and garnish with parsley and Parmesan cheese if you wish.

Swedish Baked Brown Beans (Bruna Bönor)

NOTE:
I have incluced 2 recipes for Swedish Brown Beans. The first one is very simple and is probably more authentic. The second one (with Worstershire Sause) May be more to the liking of our American pallet. It does however have more thourough basic bean cooking guidlines.

Swedish Baked Brown Beans (Bruna Bönor)
Shared by: Hank
Serves:6-8

This flavorful baked bean recipe is an excellent example of the traditional Swedish dish Bruna Bönor, a sweetened bean dish typically served on Shrove Tuesday with smoked pork or Swedish potato sausage. This is the simpler of the two recipes, and seems to be more authentic.

Ingredients

2 Cups Swedish Brown Beans, dried

Water

1/4 Cup Dark Corn Syrup

1/4 Cup Cider Vinegar

1/4 Cup Light Brown Sugar

1 Teaspoon Ginger Powder

Kosher Sea Salt Flakes

Ground Black Peppercorns Dustless

Place beans in large pot with water to cover by 2 inches. Soak at least 8 hours or overnight. Drain beans and add fresh water to cover. Cook until just tender, 1-1/2 to 2 hours. Use potato masher to smash some of beans.

Add vinegar, corn syrup, brown sugar and ground ginger to beans. Bring to a simmer, and cook another 30 minutes. Season to taste with salt and black pepper. Serve hot.

Swedish Baked Brown Beans (Bruna Bönor)
Shared by: Hank
Serves:6-8

This flavorful baked bean recipe is an excellent example of the traditional Swedish dish Bruna Bönor, a sweetened bean dish typically served on Shrove Tuesday with smoked pork or Swedish potato sausage.

Ingredients

2 cups Swedish Brown Beans

1 medium onion, coarsely chopped

1 cup each Tomato Ketchup & brown sugar

2 Tbsp Worcestershire Sauce

1/4 cup molasses

1/2 cup cider vinegar

1 tsp dry mustard

3 tsp cornstarch

2 slices bacon, cut in hal

Prepare Beans: Rinse and pick over beans.

Pour boiling water over beans to cover by 2 inches, cover and leave for 1 hour.

Drain, cover with water, bring to a boil, and cook until beans are tender

(check for doneness at 20 minutes).

Drain.

Prepare 'Beans Pot': Mix beans with onions and place in a 2 qt. casserole.

Combine next 7 ingredients, heat over moderate heat and stir until cornstarch is dissolved.

Mix into the bean and onion mixture and place bacon strips on top.

Cover and bake in a 325 degree oven for 1 1/2 to 2 hours.

Simple and Delicious Pot of Beans

Shared by: Margot
Serves:3-4

How much should I cook? Dried beans will triple in volume. A half pound of dried beans will make 3-4 cups of cooked beans.

To soak or not to soak? This recipe employs Margot’s pre-cook method of soaking. It adds about half an hour to the cooking time but means you can still cook beans i f you forgot to soak.

What pot should I choose? A shallower pot will produce a l ot more broth. We prefer a narrow tall pot for a richer broth. You decide!

Salt, really? Salt softens the skins making a more tender cooked bean. Acids, such as tomato or vinegar, should be avoided at all costs. This is more of a guide than a recipe. Feel free to experiment and make it your own!

Ingredients

1/2 Cup Dry Beans

Olive Oil

One or more Herbs such as bay, rosemary, sage, thyme, oregano

1/4 Cup Cider Vinegar

Sturdy + flavorful vegetables such as onion, carrot, celery, garlic (1 or 2 from the list is sufficient)

Salt

Carefully sort the beans to remove debris and rinse with water. Place in a pot with water 2-3” above the beans and a generous glug of olive oil. If using dried herbs, add them now. We almost always use a bay leaf but you could use a sprig or generous pinch of another herb.

(Skip this step if you pre-soaked your beans) Bring to a boil, cover, and turn off the heat. Check them in about half an hour - have the beans sunk to the bottom of the pot? If so, go to step 3. If not, bring to a boil, cover, and check again in 10-15 minutes.

Vegetables should be added in large pieces or whole. You don’t need to peel the carrots or onions, just make sure there’s no loose bits that might get lost in the broth. Cook uncovered for 15 minutes at a steady boil.

Turn down to a simmer. Cover or not depending on how much liquid is left. Check every 10 minutes or so for doneness, adding more water as necessary so that the beans are always submerged.

Beans are done when they are… done. You’re just going to have to sample them periodically until they are soft. Remove the whole vegetables and herbs before serving. I recommend adding to your compost pile as their flavor is in the broth.

Enjoy plain with cooking broth in a bowl or add toppings. Suggestions: raw or sautéed vegetables, fresh herbs, grated cheese or goat cheese, and/or a splash of citrus or vinegar.

Eggs
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Hard Boiled Fresh Eggs that Peel easily
Shared by: Hank
Serves:

If you've ever tried to peel Farm Fresh Hard Boiled Eggs, you know "There's got to be some trick to this!" This is It.

Ingredients

Fresh Eggs

Pot for boiling Eggs

1 trayof Ice Cubes

Pot or basin for cooling Eggs

Put the eggs in the pot and cover them with water

Take the Eggs out of the water and bring the water to a boil.

Gently lower the eggs into the boiling water with a spoon.

When the water boils again, set the timer for 15 minutes.

Prepare a pot or basin of cold water with ice cubes in it.

After 15 minutes of full boiling, remove the pot from the heat and drain the hot water out of the Eggs.

Put the hot Eggs into the iced water and stir until the Eggs are truly cool

Peel the Eggs just as easy as you please!

Eggplant
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Fennel
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Kale
Kale Caesar Salad with Garlic Croutons - -
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Kale Caesar Salad with Garlic Croutons
Shared by: Hank courtesy of Tyler Florence from Natasha’s Kitchen
Serves:

Raw kale is a nice alternative or addition to lettuce in a salad

Ingredients

1-2 bunches green or lacinato/dinosaur kale

freshly grated Parmesan, or any hard sharp cheese from a local farm

Croutons: 2 cups of stale bread, cubed or torn into chunks, crusts left on

2 T unsalted butter

2 T extra virgin olive oil

2 medium garlic cloves, smashed or minced

1 T fresh thyme, finely chopped, or 1 t dried thyme

1/4 t salt

1/4 t freshly ground black pepper

Dressing:4 anchovy fillets or 2 t anchovy pasteblueberry fool credit Julia A Reed (5)

1 clove garlic, smashed or minced

1 lemon, very well squeezed

1 yolk from a fresh local egg (save the white in the freezer to add to scrambled eggs or to make cakes or meringues)

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan (or any hard sharp cheese from a local farm)

freshly ground black pepper

salt

First the Croutons: In a small saucepan, heat the butter, olive oil, garlic cloves, thyme, and pepper over medium heat until butter is melted and bubbly. Set aside and let the flavors infuse into the oil. (Wash the kale and pat dry while you wait.)

Drizzle the butter/olive oil mixture evenly over the bread cubes and toss until they have an even coating of oil.

Spread the croutons in a single layer on a baking sheet and bake at 375°F for 15-20 minutes until they are golden brown and crunchy. Set aside to let cool.

Next the Dressing: Blend the anchovies, garlic, egg yolk, and lemon juice for 30 seconds until the mixture is smooth (use an immersion blender in a tall mug or wide-mouth canning jar). With the blender running, pour the olive oil in slowly for the dressing to emulsify it. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. Refrigerate the dressing if you will not be using it right away.

Assemble the Salad: Pull off the kale stems and break leaves into bite-sized pieces. Sprinkle a little salt and olive oil/salad oil over the leaves and squeeze them with your fists until the kale gets somewhat wilted and soft. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well.

Eat it now or eat it tomorrow. The kale holds up well with dressing and a night in the fridge, but leave off the croutons until serving.

Kohlrabi
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Leeks
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Lettuce
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Melons: Cantalope & Watermelon
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Napa

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Onions
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Parsnips
Parsnip Cheddar Soup - - Parsnip Colcannon with Kale - - Parsnip Pecan Power Cake - - Garlicky Parsotto with Parsnip Crisps - - Parsnips Delroy - -
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Parsnip Cheddar Soup
Shared by: Sophia Donforth

The quantities have been adjusted so that you can make the soup with 2 lbs. of parsnips. It should feed 6-8 people in this iteration (or two hungry people, who can then eat it re-heated for lunch the next few days).

Ingredients

4 cups chopped onions

1/4 cup vegetable oil

1 Tbsp salt

1 Tbsp caraway seeds

2 lbs. parnsips, chopped

2 lbs. potatoes, chopped

2 cups water

1 tsp ground fennel seed

4 cups grated cheddar cheese

2 cups milk

black pepper to taste

dill or parsley for garnish

Saute onions with the salt and oil until translucent

Add caraway and parsnips, and saute briefly.

Add potatoes and water, bring to boil, then put on medium heat and cook (covered) until potatoes are soft.

Add fennel, cheese, milk and black pepper. Puree until smooth.

Garnish with dill or parsley

Parsnip Colcannon with Kale
Shared by: Lisabette Fay via City Market
Serves:4

This is really delicious. I usually find Colcannon a bit…ordinary, but this recipe with the addition of Parsnips and Onions is great! (Hank)

Ingredients

1 1/2 pound parsnip

1 1/2 pound potato

6 cups kale (shredded, 1-2 bunches)

6 tablespoons butter

1 onion (large, chopped)

1 cup milk

salt (to taste)

black pepper, ground (to taste

Peel parsnips and potatoes and cut into chunks. Boil in lightly salted water until very tender, about 20 minutes. Drain water (reserving some liquid for thinning the mash if needed).

Sauté onions and shredded kale in 2 Tbsp butter in a large pan until soft, about 5-7 minutes. Add the milk and bring to a boil.

Mash the parsnips and potatoes in a large pot. Incorporate remaining butter into the mash, then fold in kale mixture. Add reserved liquid if thinning is needed.

Season to taste with salt and pepper.

Parsnip Pecan Power Cake
Shared by: Nicandra Galper via City Market
Serves:12 pieces

Parsnips for desert! It's a bit reminicent of Carrot cake.

Ingredients

1 1/2 cup flour, almond (blanched)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom, ground (divided)

3 egg

2 tablespoons coconut oil (melted)

1/2 cup maple syrup (divided)

2 cups parsnip (1 1/2 cup grated, 1/2 cup cooked and pureed)

1/2 cup pecans (chopped, plus 2 Tbsp)

1/2 cup raisins, golden

2 tablespoons ginger, crystallized (chopped)

8 tablespoons butter (softened)

8 ounces cream cheese)

Grease an 8 x 8 baking pan and line with parchment paper. Extend paper up two of the sides.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg and 1/8 tsp cardamom.

In a separate bowl whisk together eggs, oil, 1/4 cup maple syrup and pureed parsnip.

Stir grated parsnips, ½ cup of pecans, raisins and ginger into wet ingredients.

Stir wet ingredients into dry.

Spread batter into prepared pan and bake at 325 degrees F for 30-35 minutes. Cool to room temperature and then turn out of pan.

For the frosting, whip cream cheese and butter with hand mixer until smooth and blend in 1/4 cup maple syrup and 1/8 tsp cardamom.

Top cake with cream cheese frosting

Garlicky Parsotto with Parsnip Crisps
Shared by: Jamie Holt via City Market
Serves:4

The grated parsnip blends in flawlessly with the arborio rice, making it a perfect dish to present to veggie-wary toddlers, and the parsnip crisps top it off with a nice crunch and flavor.

Ingredients

1 cup rice, Arborio

10 ounces parsnip

6 ounces spinach

6 cloves garlic

1 onion, yellow

3 1/4 cups stock, vegetable

1 bunch sage (fresh)

2 tablespoons cheese, mascarpone

1/3 cup cheese, parmesan (grated)

2 tablespoons olive oil

salt (to taste)

black pepper, ground (to taste

Peel the parsnips, then, using the peeler, shave ½ a parsnip into thin ribbons. Put aside, and grate remaining parsnips. Trim, peel, and small dice the onion. Peel and mince the garlic. Trim and thinly slice sage leaves.

Wilt the spinach in a large skillet on medium-high heat with 1 tbsp oil and dash of salt and pepper, cooking about 3 minutes. Transfer spinach to a strainer, and push excess liquid out with the back of a spoon. Transfer to a cutting board and finely chop. Set aside.

Wipe out skillet used to cook spinach and place on medium-high heat. Add 1 tbsp oil and heat til shimmering. Add onion and garlic, and season with salt and pepper. Cook 3-4 minutes or until fragrant.

Add rice, stirring occasionally, until lightly toasted, about 2-3 minutes.

Add grated parsnip and 1 cup of stock to skillet. Bring to a boil, then reduce heat to simmer, stirring frequently, until liquid is reduced by half. Repeat twice, using 1 cup stock each time, until most of the liquid is absorbed and the rice is al dente. Add up to 1/4 cup of remaining stock if mixture is too dry. Remove from heat.

While the risotto is simmering, heat a skillet on medium high, and add a thin layer of oil. Once hot, add the parsnip ribbons, and cook, turning frequently until golden-brown and crispy, about 3-5 minutes. Cook in batches if necessary to avoid crowding the pan. Transfer cooked parsnip ribbons to a paper towel-lined plate and season with salt and pepper to taste.

Off heat, add spinach, sage, Parmesan, and mascarpone cheese to the risotto. Season with salt and pepper to taste. Garnish with the parsnip crisps and enjoy!

Parsnips Delroy
Shared by: Hank Bissell
Serves:

Delroy, one of our Jamaican workers, came in one day singing the praises of Parsnips steamed and then fried in Coconut Oil. I love them.

Ingredients

Parsnips

Coconut Oil

Slice the Parsnips into long thin strips. 1/4 to 1/2 inch wide.

Put some Coconut Oil in a frying pan and heat it.

Add the Pasnips strips, and a splash of water, and cover the pan.

Cook on high, steaming the parnips for a couple of minute, until the Parsnips start to soften.

Remove the lid and boil off the water

Turn the heat down and brown the parsnips a bit in the coconut oil.

Delroy is Jamaican so he uses Coconut Oil, but you could use almost any oil fat or shortening.

Peas, Sugar Snap
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Peppers
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Potatoes
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Pumpkins
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Scallions
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Rutabaga RutabagaIndex Formula-->
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS - -
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
Shared by: Gretchen Ayer form BON APPÉTIT NOVEMBER 1994
Serves:8-10

I made this last winter and plan to make again soon, it’s a wonderful recipe for the winter veggies from Lewis Creek! I make it in small loaf pans and freeze before the final cooking step. Wanted to share!

Ingredients

7 cups low-salt chicken broth

3 pounds potatoes, peeled (or not), cut into 1 1/2-inch pieces

1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces

1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces

8 garlic cloves

1 bay leaf

1 teaspoon dried thyme

3/4 cup (1 1/2 sticks) butter, room temperature

3 large onions, thinly sliced

Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil.

Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.

Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper.

Transfer mashed vegetables to prepared dish. Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat.

Add sliced onions and sauté until beginning to brown, about 5 minutes.

Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes.

Season with salt and pepper. Spread onions evenly over mashed vegetables.

(Casserole can be prepared up to 1 day ahead. Cover and refrigerate. Or freeze in small loaf pans.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

Notes: Potato, parsnip, rutabaga ratios are flexible.

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Spinach: Baby & Large Leaf
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Squash: Zucchini & Summer Squash
Zucchini Sauce - -
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Zucchini Sauce
Shared by: Margot Schips
Serves:2-4

Easy and Delicious

Ingredients

1 medium zucchini

2 T butter

1/2 lemon, juiced

dash of salt

Slice zucchini into large chunks and steam until tender.

Puree all ingredients in blender or food processor until smooth.

Pour over hot rice or pasta, top with steamed and/or raw vegetables (e.g. green beans, julienned carrots, diced tomato, sliced scallions).

Serves 2 at our house.

Strawberries
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Sweet Corn
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Swiss Chard
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Tomatoes
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Turnips
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Winter Squash
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Leftover Butternut Squash and Leeks
Shared by: Sophia Donforth
Serves:Depends

I wish to tell you the story of an epic meal I made recently with the veggies from my winter CSA share . . . because you will appreciate this, and because you may want to try it yourself or share the recipe with others.

Ingredients

I had some leftover baked butternut squash in the fridge. And I had some glorious leeks that needed to be eaten soon, but it was not a good night for the usual potato-leek soup.

So I chopped the leeks fine and sauteed them in butter, and added some white wine. And when the leeks were really well cooked, I scooped the squash in and let it all warm up nicely.

I put this delightful mush on top of noodles and added parmesan cheese, and it was the best thing that happened to me all week.

I'll do this again and eat it with white beans or chick peas. Or maybe on top of potatoes. Or maybe spread on crackers or toast. Big hugs to you! ~Sophia