Komatsuna with Garlic, Raisins & Pine Nuts

What looked something like collard greens in this week’s share were komatsuna, a Japanese green leafy with, I think, a fairly mild flavor. Milder than collards or kale, for sure. When I’m in doubt about what to do with something green, I usually just add garlic and lemon, salt and pepper, and a little olive oil…and its gotta taste good! I threw in some raisins and pine nuts, which I guess must make this dish sort of a Mediterranean-Asian fusion…The best part is, NO COOKING required, which means your kitchen stays cooler, there is one fewer pan to wash, and all of the nutrients in your greens, raisins and pine nuts are raring to go!

One medium bunch greens (here, komatsuna, but kale, chard, collards, and escarole are all tasty this way!)
1/3 cup raisins
¼ cup raw (untoasted) pine nuts
1 large clove of garlic
½ a lemon
Olive oil, sea salt, and black pepper

Remove the hard part of the stems/stalks from your greens, and stack them, slicing several leaves at a time into ½ inch ribbons. (Be sure to wash and dry them well either before or after slicing!) Place greens in a large bowl, with some room to toss them.
Slice/shave garlic into very very thin slices. There are special little slicers for this, or you could use a vegetable peeler.
Toss garlic, raisins and pine nuts with greens, as well as 2 teaspoons of lemon juice (or more, to taste), a tablespoon of olive oil (to coat the greens – use a little more if you have a really big bunch!), a ¼ teaspoon of salt, and a dash of black pepper. Toss really well until every thing is coated, and adjust lemon, salt and pepper to taste.
Cover, and let sit for ½ hour or so before serving, tossing a couple more times. This will server several people as a side dish, or makes a great big salad, as well!

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms

Hi everyone! My name is Susan Bronson and I write a blog called A Less Processed Life. Prior to moving to Philadelphia in January, my husband and I lived in southeastern Wyoming for a few years. I have to admit one of the things I was most looking forward to when moving to the East Coast was the plethora of farmers' markets and fresh produce available from spring to fall. Wyoming's short growing season just doesn't compare!

Joining a CSA was a no-brainer for us, and I'm looking forward to sharing a few of the recipes inspired by our half-veggie share throughout the season. First up -- black bean enchiladas with red scallions and cremini mushrooms (plus several leaves of fresh cilantro from our backyard herb garden). Enjoy!

Black Bean Enchiladas with Red Scallions and Cremini Mushrooms

makes 2-3 servings

olive oil

1 C red scallions, chopped

1 1/2 C cremini mushrooms, chopped

2 cloves garlic, minced

1 can no-salt-added black beans, drained and rinsed

1/3 C salsa (your choice of spiciness, I used medium)

1 small can chopped green chiles

2 T fresh cilantro, chopped

6 corn tortillas

1 small can organic tomato sauce

cumin

chili powder

1 C Monterey jack cheese

1. Preheat the oven to 400 degrees.

2. Place 2 T olive oil in the bottom of a thick pot over medium heat. Saute the minced garlic until fragrant, about 30 seconds. Add in the mushrooms and saute until softened and lightly browned, about two minutes. Stir in the chopped red scallions and cook for an additional two minutes.

3. Stir in the black beans, salsa, and chopped green chiles. Simmer over low heat for about 5 minutes.

4. Remove the black bean mixture from the heat and stir in the cilantro. Set aside.

5. Meanwhile, add 1-2 T of olive oil to a skillet over medium heat. Add in a pinch of cumin and a pinch of chili pepper. (Alternately, you can use a prepared taco seasoning.) Mix in 3 T of tomato sauce. Soften one tortilla at a time in the tomato mixture, cooking for about 10-20 seconds on each side. Move the tortillas to a flat surface after softened.

6. To put together the enchiladas, place several spoonfuls of the black bean mixture into the middle of each tortilla, and roll. Place the enchiladas seam-side down in a shallow baking dish.

7. Cover each enchilada with an equal amount of the shredded Monterey jack cheese.

8. Bake in the pre-heated oven for about 15 minutes, or until the cheese is golden and bubbly.

9. Allow to cool for a few minutes on a wire rack.

10. Garnish with fresh cilantro before serving.

Grilled Scallions with Lemon

Thank you to Teresa, a CSA shareholder from Philadelphia, for sharing this scallion recipe with us, which comes from a 2003 edition of Gourmet. Teresa writes, "Even without lemon, they were awesome and a great way to savor the scallions that are so plentiful this time of year."

Grilled Scallions with Lemon
Ingredients
12 large scallions (10 ounces total), trimmed, leaving most of greens attached
½ teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
½ lemon

Directions
Toss scallions with oil, salt, and pepper in a large bowl. Line up scallions side by side on a work surface and thread skewers, 1 at a time, crosswise through all scallions to form a solid rectangle. (Skewers should be inserted about 2 inches from each end.) Grill on lightly oiled grill rack, uncovered, turning over once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.

Dried-out Cherry or Grape Tomato Pasta Addition

We are seeing the very first of grape tomatoes of the season! Cherry and grape tomatoes should not be refrigerated—they will store best if left out at room temperature, out of direct sunlight. They should be spread out on a plate on in a bowl or basket to avoid rotting and will keep this way for few days before drying out. If this should happen—don't throw them away! Steve Kirk, LFFC's Egg Manager, recommended this simple recipe from National Public Radio's The Splendid Table. Try it out to add a lot of flavor to a simple pasta dish.

Dried-out Cherry or Grape Tomato Pasta Addition
Ingredients
cherry or grape tomatoes, slightly dried-out
olive oil

Directions
1. In a saucepan, heat oil over medium-low heat. Add cherry and grape tomatoes. Smush with a spatula and fry until slightly browned.
2. Allow to cool. Chop or crumble and add to desired pasta dish.

Stuffed Cremini Mushrooms

This is one of my favorite treats—easy to make and easily adaptable!

Stuffed Cremini Mushrooms
Serves 4 (appetizer servings)

Ingredients
1 package cremini (baby bella) mushrooms
1 to 2 tablespoons butter
olive oil
1 half onion, 2 to 3 shallots, or 4 to 5 scallions, all minced
2 to 3 cloves garlic, minced
ground cayenne pepper, to taste
chives, finely chopped, to taste (optional)
⅓ 8-ounce package cream cheese
2 to 3 tablespoons chopped cheddar, mozzarella, or grated Parmesan
breadcrumbs

Directions
1. Preheat oven to 350 degrees. Rinse mushrooms and remove stems from caps. Set caps aside and finely mince mushroom stems.
2. In a small saucepan, melt butter over medium heat. When hot, add mushroom stems, onions, shallots, or scallions, and garlic. Cook until lightly browned. Remove from heat.
3. In a bowl, mix together stems, onions, shallots, or scallions, and garlic with cayenne pepper, chives, cream cheese, and additional cheese.
4. Lightly coat the bottom of the mushroom caps with olive oil. Arrange on a baking sheet and fill with the cream cheese mixture. Top with breadcrumbs and bake in the oven until golden brown. Serve hot.

Rhubarb-Berry Jam

(Adapted from www.davidlebovitz.com)

Below is a recipe I found that will put your rhubarb to excellent use. You can use any type of berry (raspberries, blackberries, etc). I used strawberries because their sweetness balance the tart flavor of rhubarb. I also cut the recipe in half since I plan to eat it in a few months and avoid having to process the jars. If you are going to store for longer you will have to process (sterilize) the jars.

Here is a link to the recipe and tips on canning:

http://www.davidlebovitz.com/2009/06/rhubarb-berry-jam/

3 pounds (1.25kg) rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
2 cups (250g) packed mixed berries, fresh or frozen
1 cup (250ml) water or apple juice
5 1/2 cups (1kg, plus 100g) sugar
juice of one lemon
pinch of salt
optional: 1 tablespoon kirsch

1. In a large pot, mix the rhubarb, berries, and the water or apple juice. Cook, covered, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.

Put a small plate in the freezer.

2. Add the sugar, lemon juice, and salt, and cook, uncovered, skimming off and discarding any foam that rises to the surface, until the jam is thick and passes the wrinkle test.

To do so, place a small spoonful of the jam on the frozen plate. Return it to the freezer and check it a few minutes later; if the jam wrinkles when nudged, it’s done. You can also use a candy thermometer; jam jells at approximately 220F (104C).

3. Stir in the kirsch, if using, then ladle the jam into clean jars, cover, and store in the refrigerator.

Makes 5 one cup (250ml) jars

Portobello Mushroom Burgers

Emily from Philadelphia is another shareholder that will be sharing her family's CSA experience this season on her blog, Organic Lunch. She added sliced radishes and fried scallions to this portobello mushroom burger recipe from AllRecipes.com.

Portobello Mushroom Burgers
Serves 2 to 4

Ingredients
4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Directions
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last two minutes of grilling.

Strawberry Rhubarb Pie with Orange Zest

It's pretty exciting that we have a few new shareholders this year that will be blogging about their experiences cooking with CSA ingredients. CSA shareholder Melissa from Philadelphia is one of these bloggers - be sure to check out Wonky Pie this summer for new recipe ideas. This strawberry rhubarb pie is her own creation. She writes, "Unlike many of the conventional recipes out there, I opted for a less sugary version with a hint of orange zest to bring out the natural tartness of the rhubarb."

Strawberry Rhubarb Pie with Orange Zest
Ingredients
2½ cups rhubarb, diced
2½ cups sliced strawberries
¾ cup raw sugar
2 tablespoons organic molasses
1 teaspoon cinnamon
2 tablespoons orange zest
¼ cup cornstarch

For the crust, Melissa suggests using Julia Child’s Pate Brisee recipe, following the proportions outlined under the recipe using 3 cups of flour.

Directions
1. Pre-heat the oven to 425 degrees. Mix all ingredients well and add to pie crust. Make sure to vent the top crust! After filling the crust, pop the completed pie back in the refrigerator for a few minutes to chill completely before placing in the oven.
2. Bake at 425 degrees for 15 minutes and then change oven temperature to 350 degrees. Bake for 50 to 60 minutes until bubbly.

Stir-Fried Bok Choy and Mizuna with Tofu

Thank you to CSA shareholder Wendy from Philadelphia for submitting this January 2011 Bon Appétit recipe. Shareholders Neil and Makaylia from Ambler also recommend this recipe, and report that a small handful of mint leaves makes a delicious addition.

Stir-Fried Bok Choy and Mizuna with Tofu
Serves 4

Ingredients
3½ tablespoons soy sauce, divided
4 teaspoons sesame oil, divided
3½ teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 scallions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)
½ package shiitake mushrooms or baby bella mushrooms (Wendy's addition!)

Directions
1. Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and ½ teaspoon vinegar in bowl.
2. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
3. Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
4. Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1½ tablespoons soy sauce and 3 teaspoons vinegar, then mushrooms, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Scallion and Sorrel Pancakes with Smoked Salmon

Thank you to CSA Shareholder Lindsay, from Wayne, PA, for sharing the following recipe! She adapted a leek/sorrel recipe from www.bigoven.com to use up her scallions, sorrel, and spinach from this week's share.

Scallion and Sorrel Pancakes with Smoked Salmon
Serves 8 to 10 (appetizer servings)

Ingredients
¼ cup unsalted butter
salt (optional)
4 cups chopped scallions
vegetable oil
2 cups sorrel (can substitute with spinach)
4 ounces smoked salmon
2 eggs
¼ cup All-purpose flour
sour cream, (optional, for garnish)
chopped chives (optional, for garnish)

Directions
1. Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add scallions and sauté until tender but not brown. Add sorrel or spinach; cook briefly to wilt. Remove from heat and let cool.
2. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled scallions mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream, and chives. Serve immediately.

Ortine's Kale Pesto

Green Kale from LFFC member farm Autumn Blend Organics.

This vegan kale pesto is a creation of Sarah Peck, CSA site host and owner of Ortine in Prospect Heights, Brooklyn. It was originally published in Prospect Heights Patch (click here to view to article). Sarah recommends using this recipe on pizzas and pastas. Leftovers can be frozen for up to a month. Enjoy!

Ortine's Kale Pesto
Ingredients
1 to 2 bunches kale, tough stems removed, roughly chopped
½ cup of your favorite nuts (Sarah uses almonds and also recommends walnuts)
¼ cup extra virgin olive oil
2 cloves garlic
Salt and freshly ground black pepper

Directions
1. To roast the nuts, preheat the oven to 375 degrees. Roast the nuts on a baking sheet until fragrant and slightly brown, 5 to 8 minutes. Let cool.
2. In a large pot, season 2 quarts of water with 1 teaspoon of salt. Add the kale and boil just until tender, 2 to 3 minutes. Drain and let cool, then squeeze out the excess liquid.
3. Transfer the drained kale and roasted nuts to a food processor, add the oil and garlic and process to the desired texture (a rougher or smoother pesto). Season with salt and pepper to taste.

"Raw" Turnip Ravioli with Scallion-Asparagus Cashew Cheese

Hi everyone! My name is Angela Salvucci, and I’m a raw food chef & instructor. I do private instruction & coaching on a raw food diet/lifestyle, as well as very unique in-home demos and dinner parties, and I also work with Fresh Thymes Café in Wilmington (a CSA share pickup location!) with raw lunch entrees on Thursdays, and completely raw, vegan (and gluten free!) dinners about once a month.

I have been so thrilled to pick up my CSA shares this spring, and I look forward to blogging about all of the awesome, fresh food I create with the gorgeous veggies. I also blog at my website, www.rawappetit.com, if you are interested in recipes beyond those made with the CSA items.

So, what the heck is raw food, anyway? First off, it’s entirely plant-based – just fruits, veggies, nuts, seeds, and some sprouted grains. Then, nothing is prepared above 112 degrees (or so!), which preserves all of the enzymes and nutrients in the food. With enzymes and nutrients intact, your food delivers maximum digestibility and a top-notch nutritional punch – will all of the amazing flavor nature intended! Proponents point to a raw or “living” diet as potentially healing, aiding in weight loss, and helping your body maintain optimal pH to stay disease-free. I eat this way because it makes me feel great…and it is delicious!

So let’s get to the food…today I created just about the cutest ravioli ever, and they were a lot quicker than traditional ravioli, because the shell is…turnips! The teeny harukei turnips that came in my half share this week, thinly sliced, made great ravioli shells, and I used my asparagus and scallions, blended into a cashew “cheese” as a filling – yum!

Ravioli shells:
1 small bunch turnips (beets work, too!)

Asparagus-Scallion Cheese
1 cup raw cashews
½ bunch of asparagus
1 large scallion
A medium lemon
Seas salt & black pepper, to taste

Simple Parsley Pesto
1 cup roughly chopped parsley
½ cup olive oil
¼ teaspoon sea salt
Black pepper, to taste


First, soak 1 cup of raw cashews in fresh water for at least an hour (if you forgot this step, don’t worry! You may just need to add more water later on).

Next, make your pesto: in a food processer (I like a small one for this job), combine parsley, oil, salt and pepper until mostly smooth. You’ll still be able to see specks of parsley. Adjust seasoning if necessary. Pour into a small bowl and set to the side.

Drain cashews. In the same food processer (don’t bother washing it, we’re going to add a little pesto, anyway!), combine cashews with 2 tablespoons lemon juice (you lemon will likely contain 3 or so, depending on its size), a teaspoon of lemon zest, half a teaspoon of salt, and a pinch of fresh black pepper. Add ¼ to ½ cup of water SLOWLY, until your mix resembles a thick but smooth ricotta cheese, pausing to scrape down sides. Add ½ of the thick, white part of the scallion, blend in, and adjust salt, pepper and lemon to taste.

Slice your asparagus crosswise into thin rounds, about 1/8 of an inch, reserving the tops. In a small bowl, combine cashew cheese mixture with 2/3 of a cup of asparagus and the remainder of the white portion of your scallion, finely chopped.

Now, slice your turnips into very thin rounds. I use a spiral slicer, which makes long, thin connected ribbons, that I break apart and piece back into circles. You could also use a mandoline, or a very sharp knife (watch your fingers!) or even a potato peeler. Try to get the slices less than 1/8 of an inch, closer to 1/16.

Arrange a dozen or so turnip slices on a dinner plate. Top each with ½ teaspoon of the cashew-asparagus mixture, and top with another turnip slice. Press down lightly – don’t worry if some cheese leaks out the sides. Repeat with remaining turnip slices and cheese (this recipe will make 4-5 dozen). Drizzle parsley pesto on ravioli (covering up any slices or holes in the turnip with a little dollop of sauce), and garnish with reserved asparagus spears. As I like to say…raw appétit! Please feel free to email me at angelasalvucci@hotmail.com with any questions!

Fresh Spring Kimchi Salad

This Korean kimchi salad makes a delicious spring meal when served with rice, a hard boiled egg, and if you're adventurous, a side of anchovies! Most kimchi dishes are fermented, but this dish is meant to be eaten fresh, so if you are unable to eat right away, be sure to refrigerate. Important note: This recipe is meant to be quite salty and should be served with a side such as rice. If this is not to your taste, consider using a lesser amount of fish sauce.

Fresh Spring Kimchi Salad
Serves 2 to 4

Ingredients
1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)

Directions
1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!

Mizuna Recipes

Photo courtesy of Garden and Plants Photos.

Mizuna, also known as Japanese Mustard, California Peppergrass, or Spider Mustard, can be described as a mildly spicy green, with a hint of a mustard plant flavor. It makes a delicious salad by itself or mixed in with other greens. It can also be added to soups and stir fries, but be sure to add mizuna to cooked dishes towards the end of cooking to preserve the nutritional content—mizuna is loaded with beta carotene, folate, Vitamin C, calcium, and iron.

Wok Sautéed Mizuna with Minced Chicken
(Adapted from The Whole Foods Market Cookbook by Steve Petusevsky and Whole Foods Team Members, published in 2002)
Serves 4 to 6

Ingredients
1 egg white, lightly beaten
1½ teaspoon soy sauce
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
2 teaspoons canola, peanut, or veggie oil
⅓ cup finely chopped carrot
⅓ cup finely chopped yellow onion
¼ cup finely chopped water chestnuts (optional)
½ teaspoon chile paste
1 tablespoon lime juice
1 pound mizuna, trimmed
¼ cup finely chopped scallions

Directions
1. In a medium bowl, mix egg white with ½ teaspoon of the soy sauce, garlic, and chicken. Cover and refrigerate for 1 hour.
2. Heat 1 teaspoon of the canola, peanut, or veggie oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque.
3. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon of oil in wok or skillet. Add carrots, onions and water chestnuts (if desired) and cook, stirring constantly, for 1 minute. 4. Add remaining 1 teaspoon soy sauce, chile paste, lime juice, and mizuna and cook, stirring often, until slightly wilted. Return chicken to wok and toss well. Garnish with green onions and serve.

Grapefruit and Mizuna Salad
(Adapted from The People's Reciplex.)

Ingredients
1 bag or bunch mizuna (can substitute with watercress)
1 ruby red grapefruit, peeled and sectioned
1½ tablespoon olive oil
1 tablespoon honey
1 tablespoon blood orange or balsamic vinegar
juice of half a lime
chives, finely chopped (as a garnish)

Directions
1. Wash and trim greens of any hard stems.
2. Whisk oil and vinegar, adjusting for taste. Add honey and lime juice and mix well.
3. Add grapefruit to salad and toss together with the dressing.
4. Sprinkle the chives over the salad and toss. Salad is tastier if you let it sit for about 15-20 minutes.