Broccoli & Tofu in Spicy Peanut Sauce

By Mollie Katzen, The Enchanted Broccoli Forest

This recipe is courtesy of Farmer Ted:

1 lb firm tofu, 1 lb broccoli, 1 to 2 Tbs peanut or canola oil, 2 cups chopped onion, 1 Tbs grated fresh ginger, 4 medium cloves garlic, minced, 3/4 tsp salt, 2 scallions, minced, Spicy Peanut Sauce (below).

Start a pan of rice to serve with this dish. Cut tofu into 1" cubes and place in saucepan. Cover with water and bring to boil. Lower heat and simmer for 10 minutes. Drain and set aside. Chop broccoli florets. Heat skillet for 1 minute, add oil and onion, then cook over high heat for 2 minutes. Add broccoli, ginger, garlic and salt. Continue to heat for 5 minutes, or until broccoli is bright green and tender. Stir in the tofu and scallions and cook for 2 to 3 more minutes. Add the sauce and stir until everything is well coated. Serve over rice.

Spicy Peanut Sauce
3/4 cup good peanut butter, 3/4 cup hot water, 6 Tbs vinegar, 3 Tbs soy sauce, 3 Tbs blackstrap molasses, cayenne to taste.

Place the peanut butter and hot water in a small bowl and mash together until the mixture is uniform. Whisk in remaining ingredients. Set aside until needed in the stir fry.

Cantaloupe, Plums and Blueberries with Mint

Recipe from Cook’s Illustrated, July & August 2007

Be creative - this recipe would be fantastic using almost any summer fruits. Try apricots instead of cantaloupe, or perhaps basil in place of mint!

(serves 4-6)
4 teaspoons sugar
1-2 Tablespoons minced mint leaves
1/4 teaspoon vanilla extract
1/2 medium cantaloupe, rinds and seeds removed, cut into 1/2-inch pieces (3 cups)
2 red or back plums, pitted and cut into 1/2-inch pieces (2 cups)
8 ounces blueberries
1-2 Tablespoons lime juice (from 1 lime)

Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let stand room temperature, stirring occasionally, until fruit releases juices - about 15-30 minutes. Stir in lime juice to taste and serve.

Cucumber-Feta Salad with Red Onions and Mint

Adapted from a recipe by Deborah Madison, The Greens Cookbook

(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper

Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.

Quinoa with Corn, Scallions and Mint

Recipe from Gourmet, August 2006

I fell in love with this recipe last summer - using the corn fresh and raw in this recipe, it’s incredibly sweet! It’s the perfect side to any grilled meat, poultry or fish, and it’s also delicious as a cold salad on it’s own. If your basil plants from Farmer Ted are growing to be as big and full as mine are, you might try using basil instead of mint.

(makes 8 servings)
4 ears of corn, shucked
1 Tablespoon finely grated lemon zest (from 2 lemons)
2 Tablespoons lemon juice
1/2 stick unsalted butter, melted
1 Tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa
4 scallions, chopped
1/2 cup chopped fresh mint

If needed, boil the corn to cook and cool before cutting the kernels from the cob with a heavy knife. If the corn is fresh, cut it raw. Meanwhile, whisk together lemon zest and juice, butter, honey, salt and pepper in a large bowl until combined.

Wash quinoa in cold water and drain in a large sieve. Cook in a 4-5-quart pot of boiling, salted water until almost tender - about 10 minutes. Drain in a sieve, then set sieve over same pot with 1-inch of simmering water. Cover with a folded kitchen towel and then a pot lid and steam until tender and fluffy - about 5 minutes. Remove and let stand covered for 5 minutes more. Add quinoa to dressing and toss until absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Snapper with Zucchini and Toasty Garlic Mojo

Recipe by Rick Bayless, Mexican Everyday

If you love garlic, you will LOVE this recipe. It is outstanding, and easy! I served it with roasted potatoes, but rice would also be great. If you’re into it, add some diced, spicy peppers.

(serves 4)
1/3 cup olive oil
8 garlic cloves, peeled and halved
2/3 cup chicken (or vegetable) broth
4 4-5 oz. skinless fish fillets (choose snapper, halibut, mahimahi, bass or fluke)
salt and fresh ground pepper
2 large zucchini, about 1 lb. total
1/2 cup chopped cilantro
1 lime cut into 4 wedges for serving

In a large (12”) skillet, heat the oil over medium heat. Cook garlic until soft, golden and fragrant (about 4 minutes) and transfer with a slotted spoon to a blender. Add the broth and some salt and pepper to the garlic and blend until smooth. Turn the heat to medium high. Season the fish fillets with salt and pepper and lay in the oil. Brown about 2-3 minutes per side until fish is cooked through and gives slightly under firm pressure from you finger. Remove to a plate and tent with foil to keep warm. Add the zucchini to skillet and cook, stirring regularly until lightly browned but still crunchy - about 6 minutes. Stir in the garlic mixture and cilantro. Allow the sauce to boil and stir until it has an even consistency. Spoon the zucchini sauce over the fish and serve immediately with lime wedges to squeeze over.

Disappearing Zucchini Orzo

Recipe from Animal, Vegetable, Miracle, by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

(serves 4)
¾ lb. package orzo pasta (multicolored is fun)
1 chopped onion, garlic to taste
3 large zucchini
olive oil for sauté
oregano
thyme
¼ cup grated parmesan or any hard yellow cheese

Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes . Use a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and garlic until lightly golden. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat. Combine with cheese and cooked orzo, salt to taste, serve cool or at room temperature.

Braised Lentils with Spinach

Recipe by Lidia Bastianich, Lidia’s Italian-American Kitchen

2 cups brown or french green lentils
2 small onions, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
1 stalk celery, trimmed and diced (about 1 1/2 cup)
2 bay leaves
1/2 cup chicken broth
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper
4 cups finely shredded fresh spinach, washed and drained

Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

Broccoli with Roasted Peppers and Olive

Recipe by Deborah Madison, The Greens Cookbook

(serves 4-6)
2 roasted red peppers, sliced into 1/2” strips *sundried tomatoes would be a great substitute for peppers or addition to the salad
1 garlic clove
4 Tablespoons good olive oil
1 Tablespoon small capers
12 Nicoise or Gaeta olives, pitted
3 scallions, finely sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped marjoram
1/4 teaspoon red pepper flakes
Balsamic vinegar
salt and pepper
1 bunch broccoli

Mix the peppers (and/or sun dried tomatoes) with garlic, olive oil, capers, olives, scallion, herbs, red pepper flakes and balsamic to taste. Season with salt and pepper. Bring 3 quarts of water to a boil. While heating divide the broccoli florets. Trim the tough end of the stalk and peel the outer fibrous skin. Slice the stalks 1/4” thick on the diagonal. Add a tablespoon of salt to the water and cook the broccoli in 2-3 bathces for 30 seconds and remove to a colander. Combine the broccoli with the rest of the ingredients and toss, adding more oil, vinegar, salt or pepper to taste. If you don’t plan on serving right away, wait to add the final vinegar to prevent bright colors from fading.

Chard with Golden Raisins

Recipe by Chef Jose Ramon Lopez, Cooking with Cafe Pasqual’s

*Cafe Pasqual’s is my favorite restaurant in Santa Fe, New Mexico

(Serves 4 as a side dish)
1/3 cup golden raisins
2/3 cup good sherry *optional
1/4 cup pine nuts
1 large bunch Swiss chard
2 Tablespoons olive oil
1 clove garlic, thinly sliced
1/4 teaspoon kosher salt
freshly ground pepper

Mix the raisins and sherry in a bowl and let them soak for 2 hours, then drain. *This step could be omitted. Toast the pine nuts, Remove the ribs from the chard and cut into 1/2-inch slices. Coarsely chop the leaves.

In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add chard ribs and cook for 1 minute, stirring frequently, then add the leaves. Cover and let cook for 4 minutes (if the chard sticks or starts to brown, add a little water). Uncover, add pine nuts and raisins and cook 1 minute more. Season with salt an pepper and serve immediately.

Asian Cucumber Ribbon Salad

Recipe adapted from epicurious.com. Printed in Gourmet magazine, August 1996.

(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired

With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.

Scallion Cream Cheese

Recipe by Ina Garten, Barefoot Contessa Family, Style

16 ounces cream cheese at room temperature
1/2 cup minced scallions (white and green parts)
2 Tablespoons milk
1/4 teaspoon kosher salt

Mix all ingredients in a food processor until smooth.

Chicken Salad with Cherries and Arugula

Recipe by Anne WIllan, Good Food, No Fuss

(serves 4 for supper)
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
olive oil, salt and pepper
1/2 lb. cherries, pitted and halved*
4 scallions, sliced
1/2 lb. arugla**
2 Tablespoons sesame seeds, toasted

(dressing)
juice of 2 lemons
1 teaspoon dijon mustard
1-inch piece ginger root, grated
1 teaspoon ground coriander
1/4-1/2 cup olive oil
2 Tablespoons chopped cilantro
salt and pepper

Toss the chicken with olive oil, salt and pepper and cook on a grill pan or under the broiler for approximately 3 minutes per side (should be cooked through but still juicy). Set aside to cool while you prep the other ingredients.

Wisk together dressing ingredients. Toss with greens and chicken. Plate the chicken salad and top with cherries and sesame seeds.

*If you don’t have a cherry pitter, the tip of a vegetable peeler works fine.
** I made this salad using farmer Ted’s salad greens and it was delicious!

Cherry Sorbet

If you have an ice cream maker, here’s another cherry treat from Barbara Kingsolver’s Animal, Vegetable, Miracle. Visit animalvegetablemiracle.com for the recipe.

Braised Turnips

Maryann Carpenter of Coastal Farms, as heard on KCRW Good Food

1 bunch turnips, peeled and chopped into 1/4” pieces
1 Tablespoon butter
1 teaspoon honey
salt and pepper

Cook the turnips in a small amount of salted water and drain when tender. Add a little butter. The chef’s secret is to drizzle them with a small amount of honey. A sprinkling of salt and pepper is last.

Roasted Radishes with Spicy Pecans

Adapted from recipes by Sara Foster, Fresh Every Day: More Great Recipes from Foster’s Market

These are a huge hit with everyone I’ve ever served them to. You’ll never wonder what to do with radishes again! I serve them side by side with the pecans to munch as an appetizer. You can also add some extra olive oil and use the pan drippings to dress a salad. Just toss the radishes and pecans with spinach or other salad greens and enjoy!

Roasted Radishes (Makes 4-6 appetizer or side servings)
1 pound radishes
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
Leaves from 3-4 thyme sprigs
Salt and pepper

Preheat the over to 400˚. Trim the tops off the radishes leaving about 1/2 inch of the green stem attached. Put the radishes in a shallow baking dish and drizzle with melted butter and olive oil. Sprinkle with thyme, salt and pepper and roast 15-20 minutes until the radishes are tender but still crunchy. Serve warm with Spicy Pecans.

Spicy Pecans
2 cups pecan halves
3 Tablespoons vanilla extract
1 Tablespoon olive oil
2 Tablespoons brown sugar
2 Tablespoons dried rosemary
1 teaspoon cinnamon
pinch of cayenne pepper
salt and pepper

In a small bowl, mix together brown sugar and spices. In a skillet heat olive oil over medium-high heat. Add pecan halves and vanilla, and stir to coat.

Sprinkle the brown sugar spice mixture over the pecans in skillet and toss gently, while cooking until melted and evenly coated on the pecans. Cook for 2-3 minutes more until toasty and fragrant. Remove the pecans from heat and spread in a single layer on a baking sheet to cool. Store in a resealable bag for up to 1 week.

Cold Indian Cucumber Soup

Recipe from Milk and Honey Farm, as seen in the American Community Gardening Association newsletter

1 teaspoon cumin powder
1 medium large cucumber-grated
1 cup low fat yogurt
2 Tablespoons finely chopped fresh mint leaves (you can also use 3 teaspoons of dried mint)
1 small fresh hot green Chile pepper (seeded and finely chopped)
1/2 teaspoon garam masala (This is a wonderful spice and is available at Indian food stores)
3/4 teaspoon salt
1 teaspoon lemon pepper
Several whole mint leaves for garnish

Combine cucumber and yogurt in a food processor or blender and blend until smooth. Add the remaining ingredients except for the whole mint leaves and stir well. Chill in the refrigerator until ready to serve. Garnish with whole mint leaves.

Pasta with Sausage, Garlic and Greens

Recipe by Heather Thomason

This is our family convenience meal, we refer to it as “the pasta” and make it any night there is little time for dinner planning. It’s delicious every time! To make it without sausage just skip that step and begin with the garlic and pepper flakes.

(Makes 4 servings)
1 pound dried pasta (penne, farfalle, or campanelle all
work great)
1 pound spicy Italian sausage, casings removed
3-4 Tablespoons olive oil
1 Tablespoon hot pepper flakes (give or take depending on
your taste, I like mine spicy)
4 cloves garlic sliced (scapes would work wonderfully)
1 bunch kale, swiss chard or broccoli raab, coarse stems
removed and cut up into 1-inch pieces
1/2 cup chicken broth (or water)
salt and pepper
fresh grated Parmesan for serving

Heat a pot of boiling water. Cook pasta to al dente and drain. Meanwhile, in a large skillet heat oil over medium-high heat and brown the sausage, breaking it up as it cooks - about 3-5 minutes. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

Add the greens and toss/stir until the color brightens and they are all wilted (about 2 minutes). Stir in the broth or water, reduce heat to low and cover. Allow to steam about 3-5 minutes more, until greens are tender. Uncover and season with salt and pepper. Stir in the pasta and distribute to bowls. Garnish with Parmesan cheese and serve.

Welcome to the Park Slope CSA Blog

Hello!
We hope this blog will be a useful tool to connect CSA Members and generate a dialogue about our produce and what we do with it.

Each week I will post a message about our share and invite you to comment with recipes, tips, or general information. Do you have a special family recipe for cherry pie? Did you figure out how Farmer Ted "grates" his garlic scapes? Or are you just so darn happy with your bok choy that you want to leave a comment for the world? Comment away....