Comments Off on Mustard Greens with Roasted Garlic and Raisins

Mustard Greens with Roasted Garlic and Raisins

Posted June 24th, 2017 in Greens, Recipes by lynnpugh
  • Mustard greens
  • A few cloves of garlic, depending on your taste.
  • A medium-sized onion 
  • A handful of raisins (golden raisins can work if you like extra sweetness)
  • Roughly a tablespoon olive oil

Saute garlic, chopped onions and raisins in olive oil till tender.

Add cleaned, chopped mustard greens and stir till coated with oil. 

Saute a while, with frequent stirring, then add some broth or water and steam till tender. 

Serve with a little vinegar and a pinch of sugar and salt. 

Comments Off on Broccoli with Asian-Style Dressing

Broccoli with Asian-Style Dressing

Posted June 24th, 2017 in Broccoli and Broccolini, Recipes by lynnpugh
  • 1 medium head broccoli
  • 1/2 cup rice wine vinegar
  • 2 tbsp. peanut oil
  • 2 tbsp. soy sauce
  • 1 tsp. grated fresh ginger 
  • 1/2 tsp. minced garlic
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. hot chili oil

Separate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips.

Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 5 minutes. Transfer the broccoli to a bowl.

Combine the remaining ingredients in a small bowl; stir until we–combined. Pour the dressing over the broccoli and mix well. 

Comments Off on Garlic Ginger Pac Choi

Garlic Ginger Pac Choi

Posted June 24th, 2017 in Pac Choi, Recipes by lynnpugh
  • 1 tbsp. olive oil
  • 1 tsp. fresh ginger, finely diced
  • 3 cloves garlic, diced
  • 5 cups raw Pac Choi
  • 1 tbsp. soy sauce
  • 1/2 tbsp toasted sesame seeds
  • red pepper flakes to taste

Heat the oil over medium-heat in a large skillet or pot.

Add in the ginger and garlic, stirring constantly for 15 seconds and making sure the garlic doesn’t burn.

Add in the Pac Choi, stir-frying 2-3 minutes or until cooked but still crunchy.

Drizzle the soy sauce on the Pac Choi and sprinkle on the toasted sesame seeds, tossing the combine.

Season with red pepper flakes to taste. 

Comments Off on Silq bi’l-Tahina (Chard stem Hummus)

Silq bi’l-Tahina (Chard stem Hummus)

Posted June 24th, 2017 in Recipes, Swiss Chard by lynnpugh

1 bunch Swiss chard stalks, very roughly chopped (save leaves for another preparation) if not enough, add celery stalks
salt to taste
3 garlic cloves, peeled
1/4 cup tahini, stirred if oil and seed paste have separated
juice of one lime
Extra Virgin Olive oil to consistency you like
two stems fresh chopped mint
Pinch of cayenne
Cumin to taste
Place chard stalks in a pot of boiling water to cover and steam/boil til soft, about 10-20 minutes. Drain well. Place in food processor with remaining ingredients and puree. Serve with pita bread.

Wendy Higbee (CSA member)

Comments Off on Creamed Kohlrabi

Creamed Kohlrabi

Posted June 24th, 2017 in Kohlrabi, Recipes by lynnpugh
  • 2 medium kohlrabi bulbs (3/4 to 1 lb.), outer skin peeled and flesh thinly sliced into rounds, then quartered
  • 1 tsp. kosher salt, plus more to taste
  • 1 onion–peeled, halved and thinly sliced
  • 4 large garlic cloves — peeled, halved and thinly sliced
  • 3/4 cup cream or milk
  • Kohlrabi leaves from bulbs
  • 2 tsp. lime juice
  • 1/3 cup roasted peanuts, chopped
  • 1/2 cup finely grated shredded Parmesan cheese
  • 3 tsp. canola oil

Preheat the oven to 450 degrees.

Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add 1/2 teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and saute, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2-3 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.

To the large skillet, add the remaining 2 1/2 teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 1 minute more. Season with a pinch of salt and add to the bowl of kohlrabi.

Return the skillet to medium-high heat and deglaze with the cream, cooking about 3 minutes. Add the kohlrabi leaves, toss with cream and cook for about 5 minutes until tender. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.

Evenly sprinkle the peanuts over the kohlrabi mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. 

Comments Off on Vegetable Stir-Fry

Vegetable Stir-Fry

Posted June 24th, 2017 in Carrots, Greens, Mushroom, Peas, Recipes by lynnpugh
  • 1 tsp. cornstarch
  • 2 tbsp. soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chili sauce (such as Sriracha)
  • 1 stalk green garlic, minced
  • 1 tsp. sesame oil
  • 2 tbsp. canola oil
  • Assorted Veggies
    • Sugar Snap Peas
    • Shiitake Mushrooms
    • Carrots
    • Spinach (or other green)
    • Onions, green or bulb

Prepare the sauce by mixing the cornstarch, soy sauce, ginger, Thai chili sauce, green garlic, and sesame oil together. Set aside.

Heat the canola oil in a saucepan, then add the onion. Cook onion for a few minutes before adding the garlic. Stir the vegetables as they cook. Add the harder vegetables, like carrots and mushrooms, and cook a couple of minutes then add the spinach and cook and stir until wilted. 

Add the prepared sauce and stir constantly till well-coated and bubbly. If it is too thick, add some water. 

Serve over rice. It takes less than 10 minutes to cook the stir-fry, so have the sauce and rice ready before you start. 

Comments Off on Creamy Tarragon Dressing

Creamy Tarragon Dressing

Posted June 24th, 2017 in Herbs, Recipes by lynnpugh
  • 1/2 cup mayonnaise 
  • 1/2 cup milk
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. fresh tarragon, finely chopped
  • 1 tbsp. apple cider vinegar 
  • 1 clove garlic, minced or pressed. (about 1/2 tsp.)
  • 1/8 tsp. curry powder (or more, to taste)

Stir mayonnaise, milk, and olive oil in a medium-sized bowl until smooth. Add the tarragon, apple cider vinegar, garlic, and curry powder. Whisk until combined completely. 

Cover and refrigerate for at least three hours for flavor development. Season with salt to taste, and serve chilled or at room temperature. 

Comments Off on Green Garlic Dressing

Green Garlic Dressing

Posted June 24th, 2017 in Recipes by lynnpugh
  • 2 stalks of green garlic, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 tsp. honey
  • 2 tsp. Dijon Mustard (or similar brown mustard)
  • 4 tbsp. red wine vinegar 
  • 1 tbsp. lemon juice
  • Dash of salt
  • 1/8 tsp. fresh ground black pepper
  • 1/2 cup Extra-Virgin Olive Oil

Process ingredients together in a food processor or blender. 

Comments Off on Herbaceous Green Garlic Dressing

Herbaceous Green Garlic Dressing

Posted June 24th, 2017 in Recipes by lynnpugh
  • 1/2 cup olive oil
  • 2 tbsp. chopped fresh thyme leaves
  • 2 tbsp. chopped fresh oregano
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped fresh chives
  • 2 tbsp. minced green garlic
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp. of vinegar
  • 2 tbsp. of water
  • Salt and Ground Black Pepper, to taste.

Process ingredients together in a food processor or blender. 

Comments Off on Raw Radish Dip

Raw Radish Dip

Posted June 24th, 2017 in Radishes, Recipes by lynnpugh
  • 8 oz. soft cream cheese
  • 1 tbsp. lemon juice
  • 1/4 teaspoon dill
  • 1 tsp. salt
  • 1 clove garlic, chopped
  • 1 cup chopped radishes

Mix everything except radishes. Add radishes last. Refrigerate. 


Toss everything whole in a food processor and blend.