CSA Recipes - week 1

Greens and Cheese Strudel

From ‘The Cook’s Garden – 100 Favourite Recipes and Expert Growing Advice from Canadian Gardening Magazine’, edited by Liz Primeau.  This is one of my favourite recipe books!

Serves 8

Include hearty greens such as cabbage or kale with leafy ones like amaranth, chard and

spinach. Steam them lightly for easier handling. Add leftover cooked vegetables if you

have them, or a few thinly sliced mushrooms. If you substitute a different cheese, be sure

it’s full flavoured.

Ingredients:

4 cups roughly chopped, lightly

cooked assorted greens

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

1/4 cup toasted pine nuts

1 cup shredded Gruyère cheese

1/2 cup plain yogurt

1 egg, lightly beaten

1/2 cup fine breadcrumbs

Salt and freshly ground pepper, to taste

10 sheets phyllo pastry, thawed

1/3 cup melted butter

1. Preheat oven to 400ºF. Line a baking tray

with parchment paper (or use vegetable

cooking spray). In a large mixing bowl,

combine greens, dill, parsley, pine nuts,

cheese, yogurt and egg; mix together well.

Add some of the breadcrumbs if mixture

seems too wet.

2. Season with salt and pepper.

3. Unroll the thawed phyllo pastry and place

one sheet on a clean, damp tea towel.

(Cover remaining phyllo sheets with

another damp tea towel.) Brush with

melted butter and add a sprinkling of

remaining breadcrumbs. Repeat procedure

with remaining phyllo sheets; reserve 1

tablespoon of butter.

4. Evenly distribute one tenth of the greens

filling over each phyllo sheet along the edge

closest to you. Use the tea towel to roll the

dough into a strudel shape (like a long

tube). Neatly fold each end and tuck

beneath the roll. Transfer to prepared

baking tray, seam side down. Brush with

remaining melted butter and bake for 10

minutes.

5. Reduce heat to 325ºF and continue baking

until lightly browned, another 20 minutes.

Let sit for 5 minutes before slicing and

serving.


Farmer Daizy's Kale and Potato Soup


Ingredients:
2 med-large onions
1 or 2 hot peppers (depending on desired heat and type of pepper)
1 bunch of carrots (5-6 large, 8-9 baby)
1 lb of beans (yellow and/or green)
2 tbsp olive oil
3-4 garlic cloves or scapes cut small
Fresh and dried herbs: tarragon, savory, basil, cumin – anything you’ve got to add flavour
1-2 sliced chorizo sausages or chicken (optional)
4-5 medium sized potatoes
Chicken or vegetable stock
Salt and pepper to taste
1 bunch of kale
Lemon zest and juice


In olive oil, sauté onions, peppers, carrots and beans in a soup pot for 5 minutes, until browned. Add garlic and dried herbs and sauté for another minute or two.
Add sliced chorizo or chicken, if desired.
Add potatoes and stock (based on desired quantity, 1-2 litres)
and simmer until tender.
Add kale, lemon zest, salt and pepper, and simmer for 5 minutes. Add lemon juice and fresh herbs just before serving.  Enjoy!

Daizy's Vegetable Curry

Ingredients:

1 onion, chopped

2-3 carrots, chopped
2-3 celery sticks, chopped
4-5 garlic scapes, chopped
1 kohlrabi, sliced and chopped
2-3 cups peas, strings removed
1 can coconut milk
3 cups vegetable or chicken stock
2-3 tbsp Thai curry paste, to taste
1 tsp Bangkok spice mix (ground fennel, sweet basil, chili flakes, galangal, ginger, garlic)
Salt and pepper, to taste


Sauté onions, carrots, celery and scapes for 2 minutes.  Add kohlrabi, peas and any other garden veggies you have available (peppers, parboiled potatoes, broccoli, etc.) and sauté for another 3 minutes.  Add coconut milk, stock, curry paste and spices.  Let simmer until veggies are tender and flavours have melded.  Serve with fresh basil on a bed or rice, quinoa or other grain.

Jonny's Famous Salad Sauce

Use this dressing on salads, as a marinade or bread dipper.

Ingredients:

1/2 cup olive oil
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1 shallot, minced
2 cloves garlic, minced or pressed (can be replaced with garlic scapes, chopped)
2 tsp dried or fresh dill
Juice of 1 lemon and 1 lime
2 dollops grainy mustard
1/4 cup maple syrup
Salt and pepper to taste


Mix ingredients in a bowl then transfer to food processor and blend until smooth.  Transfer to salad dressing container and keep refrigerated.  Shake before use.