CSA Member Recipes

Good Afternoon All,

As promised I am posting recipes that members have sent in. Thank you An, Harini and Cherie for sharing. If anyone has a chance to try these please let us know what you think.

Above: This picture comes from a blog called Eat Clean. Live Well.
It has a fantastic selection of simple seasonal recipes.
Onion Scapes
Here is a recipe that I tried and loved, I found the scapes to be much less intense than if you used an onion and they gave a delicious crunch-An
Lemon Grass Chicken with caramelized Onion Scapes
2 chicken breasts (bones and skin removed), cut into one inch cubes
2 tbs vegetable oil (any neutral oil will do)
2 tbs granulated sugar (I prefer raw cane sugar or brown sugar)
5 tbs fish sauce (the more the better! 3 Crab Fish Sauce is an excellent milder brand if you can find it)
2 large Onion Scapes, chopped into 1/4 inch rings.
1 stalk of lemongrass, cut chopped finely (discard tough woody top half of the stalk)
3 Thai chile peppers or 1 jalapeño to taste
1 tbs turmeric or Vietnamese curry powder
3 tbs of crushed black peppercorns
1 scallion or garnish
In a large mixing bowl, combine the chicken with the fish sauce, black pepper, and 1 tbs of the sugar.
In small pot over medium-low heat, add 2 tbs of vegetable oil and the remaining 1 tbs of sugar. Once the mixture has become dark and thick about 1 minute, add the onion scapes and stir for about 20 seconds to caramelize the scapes. Remove and set aside.
Heat a wok (or skillet) over medium-high heat and add the chicken. Now, add the mixture from the small pot (caramelized onion scapes) and stir fry.
After stir frying for about 4 minutes add the lemon grass, chile peppers, and turmeric. Stir fry until the chicken is fully cooked (chicken should be browned yet tender and juicy on the inside).
Garnish with chopped scallion and serve with steamed rice.
I just created this really awesome recipe with the onion scapes I received! First, you chop the onion scapes into small chunks. In a large heavy bottomed saucepan, melt a dab of butter over medium-high heat. Add the chopped onion scapes. Sprinkle some white sugar and brown sugar (a few tablespoons – enough to help caramelize the onion scapes). Saute for a few minutes until the onion scapes shrink and get tender. Add a spoon of extra hot chili powder (this can be found at any Indian grocery store or you could just grind crushed red pepper flakes or even just use crushed red pepper flakes) or as much heat as you can handle. Add salt and black pepper to taste. Fold everything together into the onion scapes and continue to saute for a few minutes. Then add 1-2 tablespoons of balsamic vinegar to deglaze the pan. Saute for a few more minutes until the scapes are mostly tender.
I hope you try it! It is a sweet and spicy way to enjoy this vegetable!-Harini
Spearmint Dressing
 I used the spearmint to make this great dressing to go with oven-roasted asparagus.-Harini
1 garlic clove
1 large spring of mint (or about 10-15 mint leaves)
1 tbsp of lemon juice
1/2 tsp of lemon zest
1 tbsp of olive oil
Mix everything together and spoon over grilled or roasted asparagus. The freshness of the mint and brightness of the lemon work really well with the nuttiness of asparagus.
Cherie blogs every week about how she prepares the produce she receives in her share. Please take a look at her blog for a great variety of recipes.
Thank you again, and if anyone has a recipe to share please comment on the post or email me at produce@zoegarden.com.

2 thoughts on “CSA Member Recipes

  1. Barley, Kale and Mushroom Soup (adapted from a few different recipes)1 bunch kale, rough chopped5-6 crimini mushrooms (or baby bella), sliced1/2 red onion, chopped into 1/2 inch chunks3 cloves garlic, minced1 bay leaf4 sprigs fresh thyme1 pinch herbs de provence1 tbsp olive oil1 cup barley1 tbsp of grated parmesan (or parmagiano-reggiano)plenty of stock (chicken or vegetable) or even just water (the herbs will flavor the soup perfectly even without stock)salt and pepperIn a large soup pot, heat olive oil over medium high heat. Add onions and garlic, and saute for a few minutes until onions become translucent. Add the mushrooms and saute until the mushrooms lose some liquid and start to brown. Next, add the kale. Stir for 1-2 minutes. Add generous amounts of stock/water – about 1.5 inches above the veggies. Rinse the barley in some warm water, drain, and then add the barley to the soup. Add the herbs de provence, bay leaf, salt and pepper, grated parmesan and the thyme leaves. (The thyme stems are woody, so be careful to add only the leaves to the soup.) Bring to a boil. Then cover and simmer on low heat until the barley is tender. (If you use quick-cooking barley, it should be done in about 20 mins or so. Otherwise, it might take up to 45 minutes.) If the liquid evaporates, add more stock. You could make this as thin or dense as you like. If you want less liquid, just simmer for longer so that the liquid evaporates. If you want it soupier, then add more stock and simmer for 5 minutes so that the stock takes the flavor of the herbs and veggies. Serve with crusty bread. Habanero hot sauce add a great flavor to this soup, if you like heat.Enjoy!


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