Thursday, June 23, 2016

Getting Creative with CSA Products

Joining a Community Supported Agriculture (CSA) program is a wonderful idea for many people  If you can’t always get to your favorite Farmers Markets on a regular basis, a CSA can provide you with great fresh and local foods as they come into season.  You don’t miss anything! However, the challenge for many folks is knowing what to do with the contents of their box once they pick it up.   Some CSAs have a standard offering for each box; some let you choose the contents - or at least some of it.  Philly Foodworks CSA is one that does offer the consumer the option to choose their box content. After talking with the folks at Philly Foodworks last week about how some customers worry about knowing what to do with their CSA share,  I received a share box last week.  I asked to be surprised. I wanted to do that because it is what so many CSA members experience and - for me at least - I think that is part of the fun.  Here are three straightforward and delicious recipes - three dinners - from the contents of my Philly Foodworks CSA box of last week.  The point that I want to stress with CSA members is:  don’t be afraid to experiment. Remember that a regular CSA box can become a very good cooking teacher!

The Contents of my CSA Box from Philly Foodworks

A Bunch of Red Radishes
A Full head of Cabbage
A Bag of Baby Salanova
One Pint of Strawberries
A Bunch of Garlic Scapes
A Bunch of Cilantro
12 oz of Snow Peas
1.5 lbs of slicing tomatoes

Taking care of the box contents 

First things first.  When you have your box at home, you want to unpack your items and prepare to store them in the best ways you can.  You don’t want any of your bounty to go to waste. So, for me it was:  tomatoes on the table (please don't refrigerate your tomatoes!), not bunched together; scapes in the produce drawer; the head of cabbage into a produce bag and into the refrigerator; strawberries as well (we usually leave berries in their blue cardboard boxes); the cilantro goes in a glass of water with a plastic bag placed over the glass - with plenty of room for air circulation - and goes into the refrigerator; the salad greens go into a salad bag and into a produce drawer, as do the snow peas; and, finally, the radishes are cut from their greens (helps them to hold well), put into a produce bag and into a drawer in the refrigerator.  
OK - now that everything is safely stored, I can start looking at my written list and begin day dreaming about potential uses of all of these great, local, seasonal foods.

Three weekend dinners were created from the box.  All of the recipes below are designed for 2 - 4 servings.  Also, at the end of the recipes are some suggestions for using up any leftover products from the box.

Fish Tacos

Radish and Cabbage Slaw

A Fish Taco

Radish & Cabbage Slaw:
1/4 head of cabbage, thinly sliced - it should be about 3 1/2 cups
About 12 radishes (the whole bunch), julienned 
1 large shallot, chopped (about 6 tablespoons)
1/2 cup chopped cilantro - use about 3/4’s of the bunch
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper

15 oz. Black Bass, cut into medium sized chunks
1/2 cup of whole milk
1/2 cup of regular flour
11/2 teaspoons of pimenton 
salt and pepper
Cooking oil of choice ( I prefer grapeseed oil)

1/4 cup of good mayonnaise
1/4 cup of sour cream
2 tablespoons chipotle peppers in adobo (in a can in most supermarkets)
salt and pepper

Soft Corn Tortillas (if you can, go to Tortilleria San Roman at 9th and Carpenter in the Italian Market for fresh tortillas!)
Lime wedges


Mix all of the ingredients for the Slaw together and toss to incorporate fully and set aside
Mix all of the ingredients for the Sauce together and set aside

Soak the fish chunks in the milk for about 15 minutes
Mix the flour, salt and pepper and pimenton together on a flat plate
Heat the cooking oil (about a half inch deep) in a large flat pan on medium high heat (you want a little flour to sizzle vigorously before adding fish)

Gently lift each chunk of fish from the milk, let it drain and roll it into the seasoned flour and transfer the fish to the oil

Fry the fish until golden brown, drain on paper bags.  Note:  Don’t crowd your pan, fry in batches.

When all of the fish is fried and draining, warm two tortillas for each serving.  I simply lay the tortilla over a medium flame on the stove top - don’t leave it! - turn it over a few times until it’s warm and has a little browning on it. 
Place the two tortillas on a plate almost one on top of the other
Lay some of the slaw all along the taco, top with some of the fish chunks, drizzle with the sauce, squeeze a lime wedge over all and enjoy!
Repeat until you are fish taco-ed out!

Strawberry, Pea Pod Salad with Seared Duck Breast  in a Reduction Sauce

Salad of Lettuce, Pea Pods & Strawberries

The Finished Duck Breast

Duck in Strawberry Reduction Sauce

5 ounces Salanova lettuce
11/2 cups of Pea Pods
2 cups strawberries, halved
1/4 cup ricotta salata - Note:  a salty, dry ricotta 
11/2 teaspoons of good Balsamic vinegar
2 tablespoons extra virgin olive oil
Black pepper
1 medium Duck Breast, skin on.  Note:  Griggstown has very good duck and it is available locally.
Duck fat - rendered from the duck breast
1/4 cup red wine
1 small white onion, chopped


Toss a cup of halved strawberries with the balsamic vinegar and set aside
Slice the pea pods in half on the diagonal
Wash and spin the lettuce
Toss the lettuce and the pea pods with the 2 tablespoons of extra virgin olive oil
Add the marinated strawberries to the lettuce and pea pods
Toss the mixture with lots of good black pepper
Sprinkle the ricotta salata over the salad and set aside

Heat a heavy pan - preferably cast iron - over low/medium heat
While the pan is heating, score the fat on the duck breast on the diagonal both ways (so your cuts form an x pattern)
Place the duck breast, skin side down, in the pan 
Note: you are rendering the duck fat from the breast, so you have to let the process take awhile - usually about 15 minutes.  
When you have a considerable amount of fat in the pan (you’ll know when it’s been rendered), pour the fat off into a heat proof bowl

Put a tablespoon of the fat back into the pan and increase the heat to medium
Place the duck breast into the pan with the fat side up; cook for 5 minutes; flip the breast over so that the skin side is down and raise the heat to medium high.  In about 5 minutes, the duck breast should be medium rare.  Remove the duck breast from the pan and rest it on a cutting board for at least 15 minutes.

Add a tablespoon of duck fat back into the pan on medium heat
Add the chopped onion, stir until  the onion is softened
Add the rest of the halved strawberries and stir them to incorporate
Add the red wine, increase the heat to medium high, stirring constantly until sauce thickens
When it thickens, turn the heat off and leave the sauce in the pan

Slice the duck breast

On a large dinner platter, place the salad and slices of the duck breast Spoon the pan sauce over the duck. Note:  store the rest of the rendered duck fat in the refrigerator (Cook your potatoes in it!).

Some nice crusty bread goes very well with this meal. Enjoy.

Pasta with Garlic Scape Pesto

Finishing the Pasta


Two cups of chopped garlic scapes (2 inch pieces are fine)
3/4 cup of extra virgin olive oil
Note: this is a very basic pesto which can be frozen

1/4 cup of scape mix
1/2 cup grated pecorino cheese
1/2 cup of extra virgin olive oil
Note:  this is the pesto for this dish

3/4 cup of the scape pesto (that's what the measurements above will make)
1 lb of fresh, shaped pasta (like gemelli - we got ours from Vera Pasta - local folks!)
Two large tomatoes, chopped
Three - five large basil leaves
Grated pecorino for service
Red pepper flakes

Put the chopped tomatoes into a colander in the sink or over a bowl - you will have juices running.
Salt the chopped tomatoes heavily, and toss them a good deal.  Let it sit and drain

In the food processor, mix together the 2 cups of chopped scape and the olive oil
Put the mixture into a bowl

Put 1/4 cup of the scape mix back into the food processor and add the pecorino and the extra virgin olive oil and blend

You will have 3/4 cup of scape pesto - hold that aside

Cook the pasta in boiling, salted water until slightly less than al dente
Reserve 1/4 cup of the pasta cooking water
Drain the pasta; return it to the pot
Add the 3/4 cup of the scape pesto to the pasta in the pot
Toss the pasta and the pesto
Add the chopped tomatoes
Add the 1/4 cup of the pasta water and stir
Add the basil leaves, torn

Serve with additional grated cheese and red pepper flakes.  Enjoy

Additional Ideas for the Contents 

For the rest of the head of cabbage:  Chop the cabbage, stir it in brown butter in a skillet until softened.  Add a tablespoon of Dijon Mustard and stir.

Cabbage leaves- use them to line a steamer when steaming dumplings, Steam some leaves and make a "summer roll" - rice vermicelli, veg and shrimp!

Snow Peas:  Rinsed and served with great sea salt, they are delicious with cheese and cocktails.  They can be added to rice and garlic and left over meat for a great stir fry.

Radishes:  the old standby of sliced radishes with good butter and sea salt - and maybe some great bread - is a tradition not to miss.  Radishes are also great pickled (throw them in your favorite pickles' leftover juice! No need to create your own brine.)   

Cherish Real Food!

1 comment:

  1. Nice grouping of recipes for the seasonal produce.