CSA Newsletter – Week 4
Cooking with Recipes
I subscribe to cooking magazines and own several cookbooks and I love to read the recipes! However, when it comes to actually cooking, I almost never follow the recipe exactly. If I’m missing an ingredient, I’ll make a substitution or omit it all together. Or if there is something that I have in my fridge that I think would be a good addition to the dish, I’ll throw it in. To me, recipes are more of inspiration or reference rather than a formula. While this can be a risky approach when baking where ratios and ingredients can be critical, there is often a lot of room in for flexibility in recipes in cooking.
As a CSA member, your challenge each week is to utilize the contents of your box to make room for next week. There will be times when recipes you come across, even in the newsletter, call for ingredients that aren’t in your box. I encourage you to be flexible and adaptable. What recipe substitutions can you make to use your ingredients? Are there ingredients in your box that would be a great addition to a recipe that you found?
In the age of the internet, there are so many great digital resources for recipes and food preparation ideas. I have covered a few of my personal favorites in the recipe section.
Happy 4th of July and have a great week!
Table of Box Contents
☐ Lettuce ($2.00)
☐1½ lbs Potatoes ($2.25) Store in dry, cool, darkness. Don’t scrub until you’re ready to eat them.
☐Napa Cabbage ($3.00)
great for stir fry, salad rolls, or coleslaw. See recipe!
☐Baby Red Onions ($2.50)
☐Chioggia Bunch Beets ($3.50) Remove greens and sauté or steam. Roast or steam beets. Great with balsamic vinegar and goat chèvre.
☐ Cilantro ($2.00)
☐ Jalapeno pepper ($0.50)
☐ Broccoli ($1.75) Great fresh, sautéed, and in stir-fry
☐ Fennel ($2.00) Use the bulb and fronds too. See recipe
☐3 cucumbers ($3.00) Eat fresh or add to salads
☐2-4 zucchini ($3.25) try zucchini pancakes! See recipe.
☐ 3 Tomatoes ($4.50)
Box Market Value: $30.25
Digital Resources All about Food and Cooking
A site that started with a simple mission: talk about food! This site is a forum for what to cook, how to cook, and recipes too!
Find cooking techniques, searchable recipes, and gorgeous pictures!
A food magazine that follows trends, chefs, and what’s in season. Visit Bon Appétit for trending food news and recipes!
Search their large database of recipes by ingredient or dish. And peruse their articles for ingredient tips and expert advice.
Thai Coleslaw with Mint and Cilantro
This fresh take on coleslaw comes to your from Christopher Kimball at Milk Street Kitchen. I made this last week and it was light and delicious. Make a large batch and eat it all week!
Coconut milk offers the right balance of richness and fresh flavor for this Napa cabbage-based coleslaw. Many vegetables worked well, but the combination of sweet sugar snap peas and crispy radishes tested best.
- 3 tablespoons lime juice
- 4 teaspoons sugar
- 1 tablespoon fish sauce (add more to taste)
- 1 medium serrano chili, seeded and minced
- 5 tablespoons coconut milk (not light coconut milk)
- 1 pound Napa cabbage (1 small head), thinly sliced crosswise (about 8 cups)
- 6 radishes, trimmed, halved and thinly sliced
- 4 ounces sugar snap peas, strings removed and thinly sliced
- ½ cup coarsely chopped fresh cilantro
- ½ cup coarsely chopped fresh mint
- ½ cup roasted, salted cashews, coarsely chopped
- In a liquid measuring cup, combine the lime juice, sugar, fish sauce and chili. Let sit for 10 minutes. Whisk in the coconut milk until combined.
- In a large bowl, combine the cabbage, radishes, peas, cilantro and mint. Add the dressing and toss until evenly coated. Stir in the cashews and serve.
Read More: Milk Street Kitchen
Fennel Slaw with Mint Vinaigrette
The sugar helps bring out the natural sweetness of the fennel, don’t leave out!
- 1 large fennel bulb (or 2 medium bulbs)
- 1 1/2 teaspoons sugar (or honey)
- 2 Tbsp lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1 Tbsp chopped fresh mint
- 2 teaspoons minced shallot or onion
Make the vinaigrette: Put the lemon juice, shallot, mustard, salt, sugar and mint in a blender (or use whisk) and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is well combined.
Shave the fennel into thin slices: Very thinly slice the fennel into 1/8 inch slices starting from the bottom of the bulb (use a mandolin if you have one). Chop some of the fennel fronds as well to toss in with the salad.
Marinate fennel with vinaigrette: Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.
Read More: Simplyrecipes.com
- 2 cups grated zucchini
- 1/2 cup grated potato
- 1 egg
- 1 tablespoon chopped parsley
- Grate zucchini and potato. Let drain in colander for at least 30 minutes. Salt generously.
- In a bowl, beat egg, chopped parsley, and lemon zest. Add salt and pepper to taste.
- Roll and squeeze zucchini/potato mixture in a towel to soak up moisture.
- Combine zucchini / potato mixture with egg mixture. Mix well.
- Heat skillet on medium high heat. Melt 1 tablespoon of butter or olive oil. Drop a spoonful of mixture in pan. Pat with spatula to flatten as much as possible — it’ll be crispier that way.
- Cook 2 at a time until golden brown on each side. Serve as soon as possible, with a dollop of sour cream or yogurt on top.
Read More: Food52