Last Friday morning, I headed down to Fulton Street Farmers market to get a CSA share from Michael, a WWOOF participant (World Wide Opportunities on Organic Farms) who currently farms on Earthkeeper Farm in Kent City. Cooking a CSA share can not only be fairly simple and delicious but can be also spur creativity. In my share I received a bunch of swiss chard, garlic scapes, kale, turnips, dill, bok choy, and cherries. When I was thinking through what to cook, I immediately turned to my Alice Waters book The Art of Simple Food for inspiration. I found a swiss chard frittata recipe that looked perfect for breakfast. From there I researched fun recipes for my bok choy, kale, and turnips, and decided on a stir-fry recipe for the bok choy and a roasted turnip and kale salad for the turnips and kale. In order to best utilize my share, I made some small modifications to these recipes by substituting garlic scapes for garlic cloves and by adding dill when appropriate.
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Swiss Chard Frittata
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Ingredients
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- one bunch of chard
- olive oil
- medium onion
- salt
- six eggs
- 2 teaspoons olive oil
- fresh-ground black pepper
- a pinch of cayenne
- 4 garlic cloves, chopped
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Instructions
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Wash and separate the stems from the bunch of chard and cut the stems into 1/4 inch slices. Coarsely chop the leaves. Heat one tablespoon of olive oil in a heavy pan, over medium heat and add one medium onion, peeled and sliced thin. Cook for 5 minutes and add the chard stems. Season with salt. Cook for 4 minutes and add the leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. Turn out of the pan onto a plate. Crack six eggs into a large bowl and add salt, 2 teaspoons olive oil, fresh-ground black pepper, a pinch of cayenne, 4 garlic cloves, chopped. Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs. Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in 2 tablespoons olive oil. After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate. Pour in 1 teaspoon olive oil and slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm or at room temperature.
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Recipe courtesy The Art of Simple Food by Alice Waters
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Stir-Fried Bok Choy
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Ingredients
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- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped dill
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
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Instructions
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Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy, dill, and soy sauce and then cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
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Recipe adapted from The Food Network
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Roasted Turnip and Kale Salad
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Ingredients
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- 4 – 6 small to medium turnips, sliced and quartered
- 1 medium to large bunch of kale, washed and trimmed
- 3 tablespoons tahini
- juice from a lemon
- 3 garlic cloves
- Braggs liquid aminos to taste
- 2 – 3 tablespoons warm water to adjust texture (add a bit at a time and whisk, then add more…you want the dressing to be of medium thickness)
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Instructions
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Preheat oven to 425. Steam turnips for 3 minutes, then transfer to a cookie sheet, sprinkle with sea salt and bake until slightly brown for about 20 – 30 minutes. Flip them once, and watch to make sure they don’t burn. Steam kale for 2 – 3 minutes and set aside in a large bowl. Mince garlic and set aside for a few minutes. Whisk tahini, lemon juice, tamari, garlic and warm water. After the turnips have roasted, just add them to the kale, toss with dressing and adjust to suit your taste.
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Recipe adapted from The Byrd Feeder
