Monthly Archives: March 2013

Asparagus Recipe Links

Here are some recipes to match your CSA box (click on pics to open original site):

Shaved Raw Asparagus with Parmesan Dressing

from Food and Wine

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan’s Del Posto mixes shaved spears with a supremely wine-friendly ingredient: parmesan.

photo credit: John Kernick


Asparagus Tempura

from Food and Wine

This supercrispy tempura from chef Michael Schlow is one of his favorites. “I love anything fried, and it’s the perfect cocktail party dish since no knife or fork is necessary,” he says. Try serving the tempura with different sauces, like a high-quality soy sauce or curried mayonnaise.


photo credit: Wendell T. Webber

–posted by Linda

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March 26, 2013 · 8:49 pm

What’s in the Box for Mar. 26-29, 2013

In the box this week are:

  • Jersey Knight asparagus
  • Red Russian kale
  • fennel
  • Tender-Stem broccoli
  • Golden beets
  • collards
  • salad reds and greens
  • arugula
  • Bloomsdale spinach
  • herbs:  cilantro and mint

–Posted by Linda

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Filed under CSA, Newsletter

Escarole Recipe Links

Here are three recipes on what to do with escarole (click on pics to open original site):

White Bean and Bacon Soup with Escarole

from Martha Stewart

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

photo credit: marthastewart.com


Escarole and Walnut Salad

from Martha Stewart

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

photo credit: marthastewart.com


Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

from Bon Appetit

 

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

photo credit: Kiyoshi Togashi

–posted by Steven

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What’s in the Box for Mar. 19 – 22, 2013

In the box this week are:

  • Jersey Knight asparagus
  • Red Russian kale
  • escarole
  • Tender-Stem broccoli
  • Hakurei turnips
  • Napoli (orange) carrots
  • spring onions
  • salad reds and greens
  • leeks
  • Bloomsdale spinach
  • herbs:  Mitsuba parsley

–Posted by Steven

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Roasted Radish and Kale Pesto Recipe Links

Here are two recipes to match your CSA box (click on pics to open original site):

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

from Bon Appetit

Brief high-heat roasting mellows a radish’s peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

Roasted Radishes with Brown Butter, Lemon, and Radish Tops


Kale Pesto

from food52.com

Someone brought me a huge bag of kale last year and I made my first kale pesto out of some of it, froze a good amount for the winter, finished it all off so this is the perfect time for another batch or two.

photo credit: WinnieAb

–posted by Steven

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What’s in the Box for Mar. 12 – 15, 2013

In the box this week are:

  • red Russian kale
  • tender-stem broccoli
  • golden beets with tops
  • arugula
  • Bloomsdale spinach
  • salad reds and greens
  • candle radishes
  • Bearss (aka Persian) limes
  • herbs:  Italian broad-leaf parsley & marjoram

–Posted by Steven

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What’s in the Box for Mar. 5 – 8, 2013

In the box this week are:

  • red Russian kale
  • tender-stem broccoli
  • collards
  • Napoli (orange) and other colors of carrots
  • green garlic
  • salad reds and greens
  • eureka lemons & Bearss (aka Persian) limes
  • herbs:  Italian broad-leaf parsley & blue Tuscan rosemary

–Posted by Steven

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Filed under CSA, Newsletter