Tag: Recipes

recipe \ Vegetable Info

Lettuce Soup

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Member Alicia writes:

I made this last night and thought it might be something good to post to the website or email out to everyone since we’ve been getting so much lettuce! Especially for those that aren’t crazy about salads.

Lettuce Soup (from Recipezaar.com)
Ingredients
1 onion, chopped
1 tablespoon butter
2 heads lettuce, finely chopped
3/4 cup milk
3 tablespoons flour
2 cups broth (vegetable or chicken)
1 teaspoon paprika
1 dash nutmeg
salt and pepper

Directions
1. Cook onion in butter till soft.
2. Add lettuce, then flour, then broth.
3. Boil 1 minute, stirring.
4. Pour in blender and add milk, nutmeg, paprika and salt and pepper to taste.
5. Blend for a minute, then return to pot and reheat.

Its not as gross as it sounds, its very similar tasting to a cream of broccoli soup though not as creamy. Went very well with some crusty bread and cheese : )

recipe \ Vegetable Info

Radish Recipe

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Member Amy writes:

I have to admit, I’ve never been a radish lover, but I came across this recipe and I think I’m hooked! (Or perhaps it was the fact that these radishes were so fresh and organically grown!) They’re much milder when they’re cooked, so if you love that bite, you might want to stick with raw. If you want to share this link, it’s the last recipe on the bottom of the page (Radishes with Pasta and Radish Greens). http://www.urbanext.uiuc.edu/veggies/radish1.html Thanks again for this great new experience!

Amy Richardson

Thanks Amy!

recipe \ Vegetable Info

Escarole

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Escarole, and the curly frisee that was the other choice, are members of the chicory family. Other chicories are endive and radicchio. These are hearty greens with a firm texture and slightly bitter taste.

Escarole can be eaten raw in salads, but it is best cooked. Slice into ribbons and cook quickly to retain its edge or saute low and slow with some garlic scapes to sweeten.

escarole

Escarole is famously paired with white beans in soups and casseroles. It can withstand a lot of cooking and a lot of strong flavors.

Frisee (not pictured), should be eaten raw in salds

recipe \ Vegetable Info

Radishes

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Radishes are eaten raw. They range in flavor from a mild spice to full-flegged heat, but a radish is always cool and crisp. They are a great way to wake up the palate on hot, humid Jersey days. True believers just rinse and eat like a carrot. The French arrange them in bowls and dip in butter and salt. The English slice them paper thin and put into tea sandwiches. They are excellent sliced into salads or grated into slaws (see kohlrabi post). They are a colorful, spicy addition to a vegetable & dip platter.

recipe \ Vegetable Info

Garlic Scapes

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garlic scapes

Welcome to one of the perks of CSA membership. The garlic scape is the top of the garlic plant, sort of like a big chive, but with more garlic flavor. Scapes keep very well in the fridge. Chop them and saute them much like you would use garlic. I have cooked the whole thing slowly in olive oil and they become soft and mellow. You can throw a whole scape into pasta sauce or soup. Experiment and enjoy.

recipe \ Vegetable Info

Tatsoi

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Tatsoi is an Asian mustard green. It can be treated like any Asian green–chopped and stir fried with oil and garlic. Throw in some ginger and soy sauce if you like. You could stir fry this with some of the bok choy and garlic scapes. Don’t forget to cook the stems.

I like Asian greens quickly wilted in some oil with garlic and ginger. I throw them in a bowl and top with some dumplings, a splash of dumpling sauce and a sprinkling of flax seeds.

tatsoi

You can get a large assortment of frozen Chinese and Japanese dumplings at East West Market on Bellville Ave. in Bloomfield. I like the pork and leek, but the have vegetable, shrimp, chicken, etc. Head to the sauce ailse and pick up the handy dumpling sauce. Easy peasy and really good.

recipe \ Vegetable Info

Snap Peas

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Also called Sugar Snap Peas, these are one of the pea varieties with an edible shell. They make a good snack and are tasty with a dip. Chop them and add to salads. I put them into a potato salad once and it was really good.

They can also be cooked. Snap off the stem and pull the string to the end. Cook with a little water and butter until bright green and tender, 2-3 minutes.

snap peas

recipe \ Vegetable Info

English Peas

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English peas, or shelling peas, are one of the harbingers of spring. Nothing quite matches the sweet crunch of a freshly picked pea. Timing is everything with peas. Pick it too soon and the peas are too small, wait too long and their sugars turn starchy. Heaven forbid you eat a pea several days past its prime–it is hard and bitter. They are also much better shortly after harvesting, so I urge you to eat them up!

english peas

To shell, simply open along the seam and scrape the peas out with your thumb. Collect in a beautiful bowl. Steam ever so slightly–no need to over cook– or shake in a shallow pan of boiling water. A couple of minutes should do it. They will turn bright green. The peas are great as is, but a bit of butter doesn’t hurt.

recipe \ Vegetable Info

Arugula

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Arugula is a spicy salad green. Wash and spin and use in salads. Its nice in a mix of salad greens, but makes a lovely salad by itself. Arugula’s peppery taste can stand up to lots of other bold flavors–intense vinegars, lemon, olives, salt, shaved parmesan, nuts, avocado.

Arugula can also be cooked. Chop it and fold it into sauces or cook with other greens.

Arugla

recipe \ Vegetable Info

Kohlrabi

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Kohlrabi is in the bassica family that includes broccoli, turnips, cabbages, etc. They can be prepared like a turnip. Kohlrabi can be sliced thin in salads or grated into slaws. They can also be sliced, chopped, grated and steamed, boiled or sauted. If the skin seems tough, peel before cutting and cooking.

A member sent this recipe to me from recipezaar.com

Kohlrabi Slaw Recipe
A nice salad that would go well with fish. Adapted from a recipe found at epicurious.com. Cook time is chill time.

2 small kohlrabi
1 cup radishes
1 tablespoon white wine vinegar
1 teaspoon sugar
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil

1. Peel two small kohlrabi. 2.Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater. 3. Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil. 4. Add shredded veggies and toss. 5. Chill for 30 minutes or more.