We created this handy reference guide for you to turn to for inspiration on how to utilize some of the produce that may find its way into your homes throughout a season as a CSA member with Wild Roots Farm. Bookmark this reference to return to as the harvest season evolves. What are your favorite recipes to make with your CSA share? We would love to hear from you! (click "read more" to view the full guide!) ALLIUMS
Storage: Cured (dry, papery skin) onions, shallots, and garlic will keep for months in a dark, dry area. Fresh onions, leeks, green garlic, scallions, and chives can be stored in a plastic bag in the refrigerator for up to two weeks. Best cooking methods: Endless! Grilled, braised, fried, roasted, sautéed, and add to just about anything. Onions and garlic basically start every dish in our kitchen. Pairings: Also endless! Green garlic is a great substitute for garlic. What we like to do/Recipes: -Remove the top of the garlic, and roast at 425F for 15-30 min until soft and brown and the garlic pops out of its skin. Perfect treat to spread on toast, or add to any dish. -Slice and wash leeks. Add them to a pan with a hefty amount of olive oil/butter/both, sprinkle on salt, and let them go low and slow for about an hour, stirring occasionally. Can be stored in the fridge for up to a week and added to enhance other dishes. This can also be done with onion. BASIL Storage: Keep dry in plastic bag in refrigerator or store in cup of water on counter (if in a bunch). Will keep for several days to one week. Best cooking methods: stir-fried, raw, pesto, and sautéed. Pairings: tomato, eggplant, cheese, melon, nuts, seafood, alliums, olives, green beans, peppers, citrus, and capers. What we like to do/Recipes: -Tear on top of almost anything in the summer -Pesto BEETS Storage: detach greens and store separately if present. Beets will store in a slightly moist plastic bag in the refrigerator for up to a month. Greens will store for at least a week in a plastic bag. Best cooking methods: boiled, roasted, grated, or pickled. Pairings: citrus, fennel, cheese, nuts, mustard, yogurt, cumin, fennel, dill, cilantro, and apple/pear. What we like to do/Recipes: -Grate beets and carrots into a bowl. Drizzle on some tahini and red wine vinegar. Season with salt. Sprinkle some chili flake and sunflower seeds for the easiest salad. -Slice thin, toss with oil and salt and roast on a baking tray at 450F til they get crispy and caramelized. Eat as is, with yogurt, or in a salad. -Beet Fritters BROCCOLI Storage:Should be refrigerated in a slightly moist plastic bag where it will keep for one week or more. Best cooking methods: raw, steamed, sautéed, or stir-fried. Pairings: vinaigrette, olives, citrus, alliums, soy sauce/tamari, meat, cheese, tomato, curry, and pepper. What we like to do/Recipes: -Caramelized Broccoli -Broccoli and farro salad CABBAGE Storage:Can be refrigerated in a slightly moist plastic bag for up to a month. Best cooking methods: sautéed, braised, soups, raw, fermented, and raw. Pairings: alliums, bacon, apple, tomato, mayonnaise, mustard, curry, soy sauce/tamari, dill, fennel, and caraway. What we like to do/Recipes: Take Cabbage and cut it into quarters (or thinner depending on the size of the cabbage) making sure to keep the core intact for each slice. Get cast iron (or grill in the summer) super hot, add a little oil to the pan, and place the cabbage in. Leave it to get charred and a little wilted before flipping. Let them cool for a bit before handling, remove the core, cut into chunks, and toss with herbs, other veggies, salt, and a nice glug of olive oil and lemon. -Stuffed Cabbage -Cabbage slaw with ginger sesame dressing CARROTS Storage: Separate tops and keep carrots in slightly moist plastic bag in refrigerator for up to a month. Best cooking methods: raw, steamed, sautéed, braised, soups, pickled, and roasted. Pairings: cumin, yogurt, cilantro/coriander, dried fruit, ginger, maple syrup, alliums, thyme, paprika, curry, mustard, citrus, dill, beans, and meat. What we like to do/Recipes: -Absolute favorite way to eat a wild roots carrot, besides straight outta the field, is roasted. They get all caramelized and chewy and their sweetness is out of this world. They pair well with herbs and a creamy salty cheese. -Roasted carrots -Carrot ginger dressing CAULIFLOWER Storage: Keep refrigerated in dry plastic bag. Will hold for a week or more. Best cooking method: roasted, grilled, steamed, raw, or braised. Pairings: tomato, alliums, curry, yogurt/dairy, raisins, basil, citrus, parsley, cilantro, capers, anchovies, nuts, bacon/meat, and nuts. What we like to do/Recipes: -Roasted cauliflower soup -Crispy breaded cauliflower “wings” CELERY Storage :Will keep in the refrigerator in a plastic bag for a week or more. Best cooking methods: raw, soup, or braised. Pairings: citrus, alliums, carrot, parsley, tomato, capers, anchovies/seafood, fruit, nuts, vinaigrette, dried fruit, beans, and of course peanut butter. What we like to do/Recipes: -Persian celery stew -marinated celery salad -celery on celery salad CELERY ROOT/CELARIAC Storage: In a loosely sealed plastic bag, will keep for up to a month in the refrigerator. Best cooking methods: roasted, mashed, soups, braised, or raw. Pairings: potatoes, parsley, apple/pear, mustard, citrus, meat, alliums, lentils, fish, and dairy. What we like to do/Recipes: -Root Vegetable gratin CHARD/BEET GREENS Storage: In a moist plastic bag in refrigerator, chard will store for a week or more. Best cooking methods: sauteed, soups, steamed, blanched, or braised. Pairings: raisins/currants, citrus, garlic/alliums, cheese, brown butter, meat, capers, pepper flakes, white beans, lentils, eggs, thyme, and nuts. What we like to do/Recipes: -Swiss chard galette -bucatini with Swiss chard CHICORIES (escarole, radicchio, frisee, and dandelion greens) Storage: Put into moist plastic bag in refrigerator; will keep for at least one week. Best cooking methods: raw, grilled, braised, or sautéed. Pairings: citrus, dried fruit, apple/pear, nuts, cheese, capers, red pepper flakes, anchovies, bacon, garlic, vinaigrette/balsamic, winter squash, lentils, and fennel. What we like to do/Recipes: We eat these almost everyday at the farm when the season is on. Torn, or shredded into salads. Grilled or charred in a cast iron and topped with lemon and olive oil. Braised. Chicories are near and dear to every person part of the farm’s heart. -chicory caesar -treviso salad with walnut anchovy dressing -braised balsamic radicchio CUCUMBERS Storage: Will keep in moist plastic bag in refrigerator for a week or more. Best cooking methods: raw or pickled. Pairings: dill, curry, vinaigrette, alliums, tomato, sesame oil, yogurt, citrus, red pepper flakes, cilantro, chickpeas, mint, watermelon, corn, and carrot. What we like to do/Recipes: These are another treat that we snack on straight in the field all summer, but besides that, the ways to eat them are endless. -Israeli salad -Japanese quick pickled cucumbers -cucumber gin cocktail -cucumber toast Dried Beans Storage: store in a sealed ziplock bag or glass jar. Best cooking methods: Boiled, baked, braised, soups. Pairings: fennel, tomatoes, celery, fish, cumin, chilies, lots and lots of olive oil, cheese. What we like to do/Recipes: For the best results, make sure to soak your dried beans overnight. -tips for cooking dried beans -zucchini and beans -white beans and broccolini EGGPLANT Storage: keep on counter out of sun for several days. Best cooking methods: roasted, sautéed, stir-fried, broiled, grilled, and stewed. Pairings: lemon, parsley, garlic, thyme, rosemary, basil, Asian sauces, oregano, Parmesan, tahini, capers, tomato, zucchini, potato, red pepper flakes, peppers, and lentils. What we like to do/Recipes: Charring whole eggplant while the grill is fired up is always a good idea. Blister them entirely, making sure the whole thing looks burnt and the flesh is soft. Let them cool before peeling them, and from that point on you can chop, puree, or shred the flesh. Add lots of garlic, olive oil, oregano and salt, or lemon, salt, tahini and garlic. -baba ganoush -Japanese eggplant rice bowl -open faced eggplant sandwiches FENNEL Storage:In a moist plastic bag in the refrigerator drawer, will stay fresh for over a week. Best cooking methods: raw, sautéed, soups, grilled, braised, or roasted. Pairings: fish, citrus, apple/pear, nuts, crumbly cheese, mint, raisins, garlic, basil, parsley, cabbage, beets, meat, tomato, salad greens, and dill. What we like to do/Recipes: -Shaved fennel salad -spring minestrone -one pot chicken and fennel Green Beans (and other colors): Storage: Keep in a slightly moist, sealed plastic bag in the fridge for up to a week. Best cooking methods: steamed, raw, shaved, flash fried, blanched, sautéed, roasted, or grilled. Pairings: citrus, garlic, nuts, bacon, Asian sauces, capers, dill, tomatoes, potatoes, basil, corn, vinaigrette, and alliums. What we like to do/Recipes: -green beans with sumac dressing -romano beans with mustard vin KALE Storage: Will keep in moist plastic bag for a week or more. Best cooking methods: raw, sautéed, blanched, dehydrated, roasted, soup, or steamed. Pairings: alliums, dried fruit, citrus, vinaigrette, white beans, nuts, cheese, winter squash, potatoes, red pepper flakes, peppers, and bacon. What we like to do/Recipes: -Joshua McFadden’s kale pesto -lentil and kale salad PARSNIPS Storage: In a plastic bag in the refrigerator, parsnips will keep for a month or more. Best cooking methods: roasted, mashed, braised, soups, or sauteed. Pairings: maple syrup/honey, butter, thyme, other root vegetables, ginger, rosemary, alliums, nutmeg, vinaigrette, beef, citrus, apple/pear, parsley, and mint. What we like to do/Recipes: -parsnip latkes -skillet chicken with parsnips and fennel PEAS Storage: Keep in a plastic bag in the refrigerator for a week. Best cooking methods: raw, steamed, blanched, grilled, or stir-fried. Pairings: Asian sauces, alliums, curry, citrus, vinaigrette, bacon/pork, mint, basil, parsley, tomatoes, zucchini, potatoes, mushrooms, tarragon, and radishes. What we like to do/Recipes: -Japanese rice with peas -burrata with charred and raw sugar snap peas -one-pot pasta with peas and herbs PEPPERS Storage: In a plastic bag in the refrigerator, peppers will keep for up to a week. Best cooking methods: grilled, raw, sautéed, soups, roasted, stuffed, stir-fried, or braised. Pairings: oregano, tomatoes, corn, zucchini, eggplant, cumin, goat cheese, basil, capers, vinaigrette, alliums, olives, mushrooms, eggs, cucumber, citrus, and potatoes. What we like to do/Recipes: Its’s super easy to roast off a bunch of sweet peppers when the season is in full peak, peel them, marinate them in spices, salt, vinegar, and olive oil, and they can sit in your fridge for ages. Make some fermented sauces with the hot chilis, or dry them by putting them in a dehydrator, or stringing them up to hang in a hot dry area of the house. -cheesy blistered peppers -fermented hot sauce -roasted red pepper frittata POTATOES Storage: New potatoes (harvested early with a thin, fleshy skin) should be kept in the refrigerator in a dry plastic bag. Regular potatoes (thicker, “cured” skin) can be kept in a paper bag in a cool, dry, dark spot can be kept for a month or more. Best cooking methods: roasted, mashed, soups, grilled, braised, sautéed, or fried. Pairings: Endless! They pretty much go with everything. A few unique pairings are: mint, curry powder, and peanuts. What we like to do/Recipes: One of the best ways to enjoy our potatoes is to boil them in salted water til they’re just tender, drain them, let them cool slightly, smash them, and then place them into a 450F oven well dressed in oil and salt for 30-45 minutes until they are 1/2 the size, and super crunchy. -steak and potatoes and then some -Indian potatoes and chickpeas RADISHES Storage: Remove tops and store in a slightly moist plastic bag in the refrigerator for a week or more. Best cooking methods: raw, braised, pickled, or roasted. The greens can be used fresh in salads, or thrown in a stir fry, blanched, or wilted like you might with spinach. Pairings: mint, peas/pea shoots, crumbly cheeses, nuts, fennel, sesame seeds/oil, alliums, olives, potatoes, parsley, avocado, corn, citrus, cucumbers, peanuts, cabbage, dill, cilantro, and dried fruit. What we like to do/Recipes: -Japanese fish and daikon stew -Rainbow radish salad SUMMER SQUASH Storage: Keep refrigerated in a plastic bag. Best cooking methods: raw, grilled, roasted, sautéed, soups, deep fried, or stir-fried. Pairings: tomatoes, basil, cheese, lemon, olives, potatoes, mushrooms. What we like to do/Recipes: -spicy and sweet grilled summer squash -marinated zucchini with hazelnuts and ricotta TOMATOES Storage: keep tomatoes in a cool dry area outside of refrigeration. Best cooking methods: raw, stewed, sauce, roasted, charred, grilled, ANYTHING! Pairings: cheese, olive oil, olives, beans, potatoes, all of the herbs. What we like to do/ Recipes: -Trinidadian tomato side stew -Marcella Hazan’s tomato sauce TOMATILLOS Storage: cured with the husks on, tomatillos should last on the counter in a cool dry place for a while. Best cooking methods: grilled, charred, boiled, raw. Pairings: cheese, corn, steak, mushrooms, summer squash, beans. What we like to do/ Recipes: A lot of people don’t know what to do with tomatillos except make salsa. They’re also amazing added into sautéed veggies, or the base of a stew where you may normally use tomatoes. Their sweetness and high acidity add a really rich umami to a dish. -tomatillo salsa -chilaquiles TURNIPS Storage: Separate turnips and leaves. Store in a slightly moist plastic bag in the refrigerator for a week or more. Best cooking methods: roasted, sautéed, soups, raw in salads, fermented. Pairings: miso, lemon, chicories, greens, chicken, curry, garlic, onions. What we like to do/ Recipes: -turnip miso soup -turnips with Meyer lemon WINTER SQUASH Storage: keep dry in a cool place. Best cooking methods: roasted, sautéed, grilled, fried, pureed. Pairings: cinnamon, curry, kale, seeds, peppers, potatoes, carrots. What we like to do/ Recipes: -Japanese simmered pumpkin -Indian spiced pumpkin dip -butternut squash baked pasta
1 Comment
10/12/2022 04:11:58 am
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