Guest Post: September 18th Share

Greetings, folks! 

The mystery CSA blogger has returned at last. Apologies for my long absence: the summer was much more full than I had anticipated when I agreed to write for this blog. Is that normally the case these days? Life can become overrun with commitments if I'm not careful; something I fall prey to easily.  

Which is actually one reason I've been super thankful for my CSA share this season-- I've been busy! In a previous post, I started off the season with a sort of caveat emptor, reminding readers that share pickup day is a pretty big commitment (you've got to process fresh food quickly if you want to use it, rather than compost it!). While that has certainly proven true, I also have not had to worry about purchasing very much in the way of fresh veggies this summer (sorry co-op and farmers' market!). Even better, my paltry attempts at a garden didn't stress me out in the least. Each week we've had plenty of fresh veggies to eat, and by the time Wednesdays roll around, we've been ready to see what's new in the share and, as most of you know, the food has been just incredible.

So for my first post in over 2 months, I'd like to share with you my new favorite go-to ingredient: Miso Butter. This is more than a one-hit wonder, folks. Give it a try next time you find yourself cooking up another "boring" vegetable dish, and you'll soon find reason to use it again and again. By simply combining equal parts white miso and soft, unsalted butter, you create a substance that is as good spread on toast as it is tossed with pasta. Pair it up with some scallions and corn (and bacon, if you like) and you've got something truly divine on your plate (a la David Chang). 

I discovered this post on Food52.com last week, titled "1 Batch of Miso Butter, 6 Dinners,"  in which Kristi Mucci created six very different meals using this one, all-star ingredient. I realized then that I had come late to the game as far as Miso Butter goes, but I won't let that stop me from sharing it with you here. Because good news is always welcome.

The September 18th share, minus 3 gorgeous Russet potatoes.

The September 18th share, minus 3 gorgeous Russet potatoes.

Since Food52 does such a great job showing a variety of preparations for miso butter, I'll let you head over to Kristi's article for recipes. Tonight at our house, we'll be making homemade pasta noodles (already cooked and leftover from the weekend) with currant tomatoes from today's share and miso butter. On the side, a little salad with those wonderful, spicy salad greens, and some sliced radishes atop sourdough toasts with fresh goat cheese.  

Tomorrow night I plan to cook up those purple green beans with, you guessed it, miso butter, to go with poached eggs from the farm and another spicy salad with a sweet, peachy vinaigrette. 

Later in the week we'll pan fry those gorgeous russets (cheers to that new potato digger, Marisa!)  and maybe finish them with chopped garlic and miso butter. I'm also thinking that the salty-sweet condiment would be a good finishing butter for those radish greens, which are a favorite of mine.

How about those pears, though? Can you think of ways to slather miso butter on them? Let me know in the comments, and happy cooking all!

Guest Post: June 26th Share

When I got to the farm last Wednesday, the clouds had just parted after a major rainfall. A huge puddle, the size of a miniature pond, had formed in the driveway. Given the weather we've had since then I'll bet that pond's grown, and then some!

Not such great weather for strawberries, which were on their way out when I spoke to Marisa that day. Ah, the fleeting fruits of summer. I've read some pretty fun-sounding recipes for fancy jams and preserves this week (Pickled Strawberry Jam whaa?), but ultimately I prefer my berries one at a time, shared with someone I love.

Graceful Scallions

June 26th Share: 

Baby Bok Choy

Broccoli

Garlic scapes

Kohlrabi (with greens)

Mustard greens

Sugar Snap and Snow Peas (green and yellow!)

Scallions

Strawberries

So what did we do with our share?

The food coming out of our kitchen has been super simple as of late. Whether it's the weather, or just the freshness of the ingredients, I've been craving super-simple combinations. Easy on the budget, and the dishes too!

Have I mentioned how much I love greens? I do. I eat them daily, and my favorite might be greens and eggs for breakfast. I've done this with the mustard greens, kohlrabi tops and bok choy (mixed greens are extra yummy!). Simply wash and chop, then steam in a pan until any water clinging to the leaves has evaporated. Add some oil, salt, pepper, soy sauce, maybe a dash of vinegar, and once they're cooked just toss them on a plate, rinse the pan and cook your egg (scrambled or over-easy, depending on the day). I call it "superhero food." 

The photogenic Kohlrabi

The garlic scapes I diced and fried in a cast iron pan with Two-Potato Hash (russet and sweet potato). The remaining scapes I plan to cook two ways: half I'll use to gussy-up some leftover roast chicken and olives. And I've got a real hankering for Sweet Pea Risotto, one of my favorite dishes ever, which will only be enhanced by adding garlic scapes.

I don't have any formal "recipes" to share with you today, but never fear brave reader! There is an extensive library of recipes, tailored just for you CSA shareholders, right here on this website. So after you're done here, I hope you'll head on over to the CSA Recipe Library and find some inspiration. 

 Until next week! Ever faithfully,  The Mystery Blogger


 

Guest Post: June 19th Share

The first thing I thought when my hubby brought our share home this week: Strawberries! Those ruby-red jewels are the most welcome sign of summer I know. The weather has been perfect for strawberries, and the flavor of these really shows it; they're lovely and sweet. Perfect with a drizzle of honey and a dollop of yogurt for breakfast.

06-19-13_0070.jpg

Not that I got to have any for breakfast; between the three of us, my family quickly demolished our share. But if I were planning to share a recipe for the strawberries with you this week, it would be for a salad of Pea Shoots, Strawberries and Goat Cheese, using some of those fabulously tender pea shoots pictured above. (Side note: if you don't currently know a good supply of fresh, local goat cheese, Hollyhock Farm Chevre is sold at the Putney Farmers Market on Sundays, and it is so very good. Do try it sometime!)

What I'll share with you this week are two recipes that are simple, delicious, and easy to modify based on what's on hand in your kitchen. The first is using the garlic scapes which I was so very happy to see in this week's box from Marisa. You simply grill the scapes, chop them up, and combine them with other savory/salty/briny/acid/grilled ingredients to create a sort of condiment, which is wonderful enjoyed with other grilled things, like meat, veggies and bread. Best of all, though, it only gets better after a few days in the fridge.

Tying the scapes in knots helps them stay on the grill (rather than falling between the grates)

Tying the scapes in knots helps them stay on the grill (rather than falling between the grates)

Grilled Garlic Scape Relish 

Ingredients: 

A bundle of garlic scapes, tied in knots

Olive oil, for misting

Salt and pepper 

A fire and grill grate

Optional ingredients: Fresh or dried herbs like parsley, basil, thyme, oregano, chives; chopped olives; grated parmesan, crumbled feta, or soft chevre; other grilled things like red onions, bell peppers, zucchini and squash, or fresh corn, all chopped up; oil and vinegar; red pepper flakes

Instructions: 

Heat your grill grate over a hot fire. Brush or mist olive oil onto clean, dry garlic scape knots. Once the fire has died down to coals, grill the scapes. Transfer to a bowl and toss with some coarse sea salt, if you've got it. (Kosher works too.)

Chop your scapes into 1/8th-inch bits. Toss the scapes with any of the previously mentioned ingredients. Taste as you mix, and adjust the seasoning, adding olive oil and vinegar as needed. The longer you let it sit, the more the flavors will develop. Store any leftover in the fridge; keeps for about a week.

Grilled scapes in the bowl.

The second recipe I'd like to share was alluded to in my last blog post. It's a riff on April Bloomfield's Radish Salad, from her incredible book, A Girl and Her Pig. The basic idea is to use your hands, rather than a spatula or spoon, to squeeze and work the ingredients of the salad. What results is a well-dressed salad that is savory and satisfying. You can substitute this week's Haikurei Turnips for the thinly sliced radishes if you've already eaten the radishes from last week. Fresh herbs make a nice addition, and salad mix will work if you're not lucky enough to possess the pea shoots.

Radish and Pea Shoots Salad 

Ingredients: 

2 or 3 radishes, thinly (and I mean thinly) sliced

A few ounces feta cheese, crumbled

A large handful of pea shoots

A glug of good oil (I used untoasted Sesame Oil; olive is fine) 

Coarse sea salt

Cracked Pepper

A dash of Cider or White Wine (or Chive Blossom?) Vinegar

Instructions:  Toss the radishes in a bowl with a pinch of salt. Add the feta and mix with your hands, squeezing and squishing to distribute the flavors. Add the pea shoots, pour on some oil and a dash of vinegar, and mix with your hands until the oil and cheese seem distributed. Taste, adjust seasoning, and pile high on a salad plate. Pour yourself a glass of wine, grab a fork, and dig in. Radishes (or salad turnips!) have never tasted this good. 

This simple salad is unconscionably delicious!