What’s in the CSA Box?

Check out the goodies in this weeks delivery:

Carrots

Red Oak leaf lettuce

Dill

Kohlrabi

Kale

Cherries

Strawberries

Flowers

Danielle’s Tips & Recipes:

This week, Director Danielle Custer has offered a few of her personal recipes featuring a few items:

Fingerling PotatoSalad With Dill 

20 each                   fingerling potatoes, scrubbed clean

2 cups                      mayonnaise

2 cups                      sour cream

to taste                    lemon juice

to taste                    Dijon

splash                     olive oil

1/3 cup                  red onion, minced

1/3 cup                  green onion or chive, minced

2/3 cup                 dill, chopped

to taste                  salt & pepper

Cook the potatoes in cold salted water. Bring potatoes to a soft boil and cook until just tender (about 15 minutes at the boil). Remove the potatoes and drain well. Cool until well chilled.

Combine the first 5 ingredients in a bowl wisking to blend. Refrigerate dressing until cold. Cut the cold potatoes in funky shapes and pour the dressing over them. Add the onions and dill and fold in. Refrigerate 1 hour, season to taste and serve.

Serves 18-20 people.

Balsamic Strawherries with Vanilla & Orange

 2 cups                       fresh strawberries

2 Tablespoons       good quality balsamic vinegar

1 Tablespoon         fresh squeezed orange juice

2                                  Tablespoons sugar

½ each                     vanilla bean “seeds”

1 Tablespoon          freshly chopped basil leaves

4  scoops                  good quality vanilla ice cream (Haagen Dazs)

Wash all of the fruit well. Quarter the strawberries and cut the blueberries in half (cross wise, not through the stem ends). Mix the strawberries, blueberries and whole raspberries together in a bowl and reserve.

In a small bowl, mix together the balsamic vinegar, orange juice, sugar and vanilla bean seeds. Pour over the berries. Fold in the basil carefully. Let stand to steep about 10-15 minutes.

Divide the berries into chilled or frosted martini glasses. Drizzle any remaining juice over the berries. Top with a scoop of ice cream and garnish with a small basil sprig.

 Serves 4 people.

Black Cerry Iced Green Tea

1 #                            pitted black cherries

¼ cup                     sugar

2 tablespoons     lemon juice

½ cup                    water

½ each                  vanilla bean, split

1 piece                   star anise

½ cup                    loose green tea leaves

1 gallon +             boiling water

fresh cherries and mint

Combine first six ingredients in a heavy-bottomed saucepan. Bring mixture to a simmer and reduce crushing the cherries occasionally for about 10-15 minutes, or until the mixture starts to thicken (about 2 cups). Reserve.           

Place the cherry compete and tea leaves in a gallon + sized container. Add 1 gallon + of hot water and mix. Do not stir again. Allow the mixture to steep and settle for 4 minutes. Strain off clear liquid. Refrigerate until cold. Serve over ice and garnish with fresh cherries and mint.

Makes 1 gallon.

Note: If there is extra compote, remove the star anise and vanilla bean and serve over vanilla ice cream 

 

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