CSA, grocery store direct, winter online market. Based near Sandpoint, Idaho.
Soju is Korean rice liquor. You could substitute sake if you can’t find soju.
1/3 cup sugar
1/3 cup water
3 cucumbers, peeled and seeded
1 ½ cups soju
1/3 cup lime juice
1. Make a simple syrup by cooking sugar and water in a saucepan until the sugar dissolves, then cool completely.
2. Puree simple syrup, cucumbers, soju and lime juice in a blender. Chill then serve garnished with lime rind twists.
2 bundles mini broccoli
Olive Oil
Salt
Pepper
1 ½ cups fresh parsley leaves
½ cup fresh cilantro leaves
1 tablespoon fresh oregano leaves
3 garlic cloves
1 teaspoon hot red chile flakes
2 tablespoons red wine vinegar
3 tablespoon neutral oil, like canola or sunflower
3 tablespoons olive oil
1. Heat the grill or broiler. Brush each mini broccoli shoot with olive oil and place on grill or baking tray. Sprinkle with salt and pepper to taste. Grill or broil until tender and black in places.
2. Make the chimichurri sauce (can be made ahead): in a food processor, combine herbs, garlic, chile flakes, vinegar, neutral oil, and a few pinches of salt. Process until combined, then stir in olive oil by hand. Taste, adjust the seasoning and use as soon as you can (within a day is best).
3. Lay grilled/broiled broccoli on a serving platter and ladle cold chimichurri sauce on top. Serve immediately.
This recipe comes from Katherine's brother Joel, a master mixologist.
1 cup sugar
1 large bunch basil, coarsely chopped, plus extra for garnish
Ice
12 tablespoons gin
8 tablespoons fresh lime juice
1. Make a basil simple syrup: simmer sugar with ¾ cup water and the basil. Simmer until the sugar dissolves, then let steep for 20 minutes or more. Strain to remove basil.
2. Fill 4 cocktail glasses with ice. In each glass, pour 3 tablespoons gin, 2 tablespoons lime juice, and 4 tablespoons basil simple syrup.
3. Garnish each glass with a fresh basil sprig and serve immediately.
Tip: add lemon juice and chilled water to simple syrup for a basil lemonade that the kids will love!
2 bunches kale, roughly chopped, stems included or not-your choice
3 teaspoon olive oil
1 bunch scallions, white and green parts
½ bunch cilantro or parsley
2 large carrots, grated
½ cup raisins
½ cup sunflower seeds
About ½ cup of your favorite dressing. Here’s one that Spencer loves!
1 cup olive oil
1/3 cup rice vinegar
½ cup cooked, crumbled bacon
2 tablespoons finely chopped shallot
pinch of salt and a few grinds of pepper
1. Mix kale and olive oil in a large bowl. Using your hands, gently massage the kale until it starts to wilt a little, 3-4 minutes. This will make it more tender to eat raw. Add the rest of the ingredients and mix together. Pour on dressing and toss to combine. Serve cool. Serves approximately 8 as a side dish.
10 cups water or broth of your choice
1.5# new potatoes, cubed
2-3 Tbsp Cooking Oil of your choice
1 medium-sized onion, chopped
4 cloves garlic
salt to taste
black pepper to taste
1-2 bunches kale, chopped
1/2 # kielbasa sausage, sliced into 1/2 –inch pieces
1. Bring water to a boil, add salt, pepper, and potatoes. Simmer for about 20 minutes, until potatoes are tender.
2. While potatoes are simmering, heat oil in a skillet, then sauté onions, garlic, and sausage until browned and cooked through.
3. Add skillet mixture to potatoes, season with more salt and/or pepper to taste.
4. Stir in kale, simmer for another 2-3 minutes, remove from heat, and serve warm.
This recipe comes from Mark Bittman’s The Kitchen Matrix
1 pound new potatoes, diced
4 tablespoons olive oil, divided
1 pound pasta, cooked and drained
2 bunches chard, stems and leaves separated
1 onion, chopped
Grated parmesan cheese
Can't wait for tomatoes? Try radish salsa! We like it served on top of salmon fillets and a bed of salad greens.
Ingredients
1. Mix all ingredients together in a bowl, and toss to combine. Serve right away, or allow to sit for a few hours or overnight for the flavors to blend.
Ingredients
· One pound pasta of your choice, fully cooked and drained.
· 4 Cloves garlic, diced
· 2 bunches mini-broccoli (or any spring vegetable, like kale, asparagus, peas, green beans, etc)
· 1 large shallot diced
· 2 Tbsp olive oil, divided
· 2 chicken breasts, boneless and skinless.
· ½ cup pine nuts
· 1 cup freshly grated parmesan cheese
· salt and black pepper to taste
1. Grill chicken on medium high heat, about 5 minutes per side. Remove from grill and slice chicken into ½-inch wide strips. Set aside.
2. Toast pine nuts in a dry skillet, on medium heat until lightly browned. Set aside.
3. Add 1 Tbsp olive oil to hot skillet, and add shallot and garlic. Sautee until fragrant, 2-3 minutes. Add salt and pepper to skillet to taste.
4. Roughly chop mini broccoli and add to hot skillet. Cook until broccoli turns bright green. Remove skillet from heat.
5. Add vegetables to pasta. Stir in pine nuts, parmesan cheese, and grilled chicken. Toss well with the reserved Olive Oil, serve warm, and enjoy!
Garlicky Swiss Chard
2 bunches swiss chard, stems removed
1 tablespoon olive oil
2 cloves garlic, minced
Large pinch crushed red pepper flakes
Salt
1. Stack chard leaves one on top of another and slice into 1/4" wide slices.
2. Heat oil in a very large skillet or soup pot. Add garlic and red pepper flakes and saute for 30 seconds, until the garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook 2 minutes longer. Season with salt.
Composed Salad with Shaved Fennel
We make this salad whenever we have lettuce heads and fennel around. Use whatever dressing you like! Below is our favorite.
For the salad:
1 head butter or summer crisp lettuce, washed and torn
1/2-2 bulbs (depending on size) fennel shaved with a vegetable peeler or mandoline
2 oz microgreens, pea shoots or sunflower shoots
Segments of 1/2 an orange or tangerine
For the dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
salt and pepper to taste
Combine salad ingredients in a large bowl. Whisk dressing ingredients in a small bowl or jar and pour over salad just before serving.
Roasted Whole Salad Turnips
Check out this super-simple (and delicious!) recipe using salad turnips:
Ingredients:
· 1 bunch salad turnips, including greens
· 1-3 TBSP Olive Oil, or to taste
· 1-2 cloves garlic, chopped, or to taste
· Salt and black pepper to taste
1. Spread turnips and greens, uncut, evenly on a baking sheet.
2. Spirnkle chopped garlic throughout the turnips and greens.
3. Drizzle with olive oil, salt, and black pepper to taste.
4. Place baking sheet in a 400-degree oven for about 10 minutes—until the turnip greens are crispy and the roots are tender.
5. These salad turnip are excellent eaten raw, so we like to roast them just long enough to crisp the greens and warm the roots.
6. Serve warm as a side dish or hors d’oeuvre.
This will make you feel French and sophisticated, not to mention satisfied! Makes one open faced sandwich.
1 slice of thick sourdough (or any) bread
Butter
2-3 radishes, thinly sliced lengthwise
Salt
1. Spread as much butter as you like on the bread, layer with thinly sliced radishes, and top with a sprinkling of salt. Enjoy!
Pea Shoot Pesto
This recipe comes from the NY Times and yields about 1 cup. Click the link below for a recipe for roasted pork chops with pea shoot pesto.
3/4 cup pine nuts
5 oz pea shoots
1 oz cilantro
1/4 cup grated parmesan
2 cloves garlic, chopped
3/4 teaspoon salt
1/3 cup olive oil
1. In a food processor or blender, combine all the ingredients except olive oil. Pulse until roughly chopped. With the motor running, gradually add olive oil and blend until well combined. Scrape into a bowl.
https://cooking.nytimes.com/recipes/1013968-pan-roasted-pork-chops-with-pea-shoot-pesto
Red Cooked Kale
I (Katherine) often listen to The Splendid Table podcast while working on the farm. I recently discovered this very simple cooking technique that now makes a nightly appearance in our kitchen! Click the link below for a Splendid Table recipe for Red Cooked Pork.
1 tablespoon oil (we use coconut)
2-3 cloves garlic
1 tablespoon red chili flakes (may not be traditional!)
1 bunch kale (or bok choi, baby chard, baby kale etc. Any hearty green will do)
2 tablespoons vinegar (we use apple cider)
2 tablespoons soy sauce
1 tablespoon sugar
1. Heat the oil in a deep skillet and add garlic and red chili flakes.
2. Chop and add kale after a few minutes of browning.
3. Mix the vinegar, soy sauce and sugar together with a whisk in a small bowl. Pour over the kale. Stir a little bit.
4. Put a lid on the skillet and allow to steam-cook for 2-3 minutes. Remove the lid, stir, turn off heat and serve over rice, mix with soba noodles, or as a side dish.
https://www.splendidtable.org/recipes/red-cooked-pork
Microgreen Superfood Smoothie
Makes 1 smoothie
1 oz brassica microgreens
1/2 a banana
1 cup milk of any kind
1/2 cup blueberries or huckleberries (frozen is fine)
Place all ingredients in a blender and blend until smooth. Enjoy any time of day!
Spinach Fritatta with Microgreen Garnish
Makes 4 servings
6 eggs
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 small red onion, chopped
1 lb fresh spinach, chopped
1 oz microgreens
1. Position a rack under the broiler about 4" from the heat source and turn the heat to high. Crack the eggs into a bowl. Add the cheese, sprinkle on the salt and pepper, and whisk until the whites are just combined.
2. Put the olive oil in a medium oven proof skillet over medium high heat. When it's hot, add the onion, sprinkle with salt and pepper, and cook until soft, 3-5 minutes.
3. Add the spinach and cook, stirring and tossing frequently, until the leaves wilt and lose their liquid. Lower the heat if necessary to keep everything from burning. After 3-5 minutes, turn the heat to low. Cook, stirring occasionally, until their is no moisture left in the pan, then spread the spinach out in the pan.
4. Pour the egg mixture over the spinach and onions, evenly distributing the vegetables if necessary. Cook, undisturbed, until the eggs are firm at the bottom and the top is still runny, 8-10 minutes.
5. Put the pan under the broiler until the eggs finish setting and brown lightly, 2-4 minutes, watching to make sure the frittata doesn't burn. Remove from heat and immediately sprinkle microgreens on top. They will wilt almost immediately. Cut into wedges and serve.
Jennifer's Guacamole
Katherine's older sister Jennifer claims that great guacamole only has four ingredients: avocados, cilantro, salt and lime. We hope you agree!
Makes about a pint
2 soft avocados
1 oz cilantro
pinch salt
juice of 1 lime
1. Scoop the avocados into a bowl or a large mortar and pestle or molcajete. Mash with a fork or the pestle until as smooth or chunky as you like it.
2. Chop the cilantro roughly and sprinkle over avocados. Then sprinkle on salt and finally add lime juice.
3. Stir everything together and enjoy!
Spinach and Blood Orange Salad
Fit for a fancy dinner table!
Serves 4
8 oz spinach
3 medium blood oranges, peeled, sectioned and seeded
1/2 medium red onion, sliced thinly and separated into rings
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh squeezed orange juice
Pinch salt
Pinch freshly coarse ground black pepper
1. Make the dressing by whisking oil, vinegar, juice, salt and pepper in a small bowl or jar.
2. Assemble salad ingredients, one layered on top of another. Sprinkle a few tablespoons of dressing over the top and toss right before serving.
Katherine made this recipe up to use some of our sweet winter carrots.
1 cup Bob's Red Mill 10 Grain Cereal, or similar hot cereal mix
1 1/4 cups plain raw yogurt
1 cup grated carrots
1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
3/4 cup raisins
1 tablespoon fresh or dried orange zest
1. Put cereal mix and yogurt in a large bowl and let sit at least 15 minutes. Preheat oven to 350F.
2. Mix in all the remaining ingredients except raisins. Stir to mix well but don't beat the batter.
3. Add the raisins and gently mix in.
4. Drop by the heaped tablespoon onto a greased baking tray. Bake 15 minutes, rotating half way through if your oven requires it. Cool 10 minutes on tray, then remove to a rack or platter.
1. Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs. (The combination can vary with the seasons for an equally flavorful stock).
2. Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes. Strain then use as a soup base, sauce starter, deglazing liquid etc.