Week 20 Recipe Roundup

Recipe Roundup!

  • This Cilantro Noodle Bowl recipe uses a whopping 2 cups of cilantro so none of your beautiful herbs go to waste. Swap steamed carrots for the Romanesco or broccoli.
  • Did you know that the combination of lightly sauteed carrots, onions, and celery are known as a mirepoix (said like “meer pwah”)? A mirepoix is the seasoning base for stews, soups, and stocks. It is also the foundation of this delightful French-Style Lentil Salad that packs perfectly for brown bag lunches.

Enjoy!
– Emily –

Yesterday’s Share + Recipe Roundup

Yesterday’s share included Carrots, Radishes, Broccoli, White Potatoes, Red Potatoes, Sweet Potatoes, Jalapeno Peppers, Tomatillos, Collard Greens, Kale, and Cilantro.

Due to technical issues with the recipes page, Recipe Roundup will be posted on the main page for now. (p.s. If you are a WordPress expert, please email us!) Enjoy these recipe ideas from around the interwebs. If you try them please do share your results on the Recipes Forum! Continue reading “Yesterday’s Share + Recipe Roundup”

Week 19 Expected Harvested

Hey Central Brooklyn CSA, hope you all are enjoying the change from Summer to Fall. We expect to get more late summer/ early fall veggies this week, check back here for some awesome recipe ideas.

This week’s share will probably contain:

Cilantro 

Kale

Sweet Potatoes

Potatoes

Carrots

Tomatillos

Jalapenos

& Green Onions

 

See you at distribution; eat well.

Kale and Potato Recipe

Member Lorin sent over a great recipe to use for your kale!

Recipe:
(adapted from The Country Cooking of Ireland by Colman Andrews)

serves 8

5 or 6 russet potatoes
2 tbsp butter, plus additional pats for serving
3 cups chopped kale (leaves only)
1 1/3 cups whole milk
4 green onions, chopped
salt and pepper

Put the potatoes in a large pan and cover about halfway with water.
Bring to a boil, then lower the heat and simmer for about 40 minutes,
or until potatoes are tender. Pour out the water but keep the potatoes
in the pan and let stand, covered, for about 5 minutes.

Melt the butter in a wide skillet and add the kale. Cook until wilted,
about 5 minutes.

Bring the milk and green onions to a simmer in a saucepan and add a
few pinches of salt and pepper. Stir in the kale, turn off the heat,
and keep covered.

Peel the potatoes and put them in a large bowl. Add the milk and kale,
and mash until nearly smooth, seasoning with additional salt and
pepper to taste.

Divide among bowls and top each serving with a pat of butter.

(I used two cups of milk and skipped adding butter to each serving,
and I chopped up two scapes and simmered them with the milk and green
onions.)