WHAT'S IN THE BAG
A complete list of the contents of the CSA share this week
- Pasture-raised Sidemeat - Legacy Farm / Talladega, Alabama
- Microgreens - Iron City Organics / Birmingham, Alabama
- Jerusalem Artichokes - Habersham Farms / Mentone, Alabama
- Asparagus - Habersham Farms / Mentone, Alabama - the first of the season!
- Dried Pink Eyed Peas - Habersham Farms / Mentone, Alabama
- Self-rising Cornmeal - McEwen and Sons / Wilsonville, Alabama - organic
- Greenhouse Beefsteak Tomatoes - Greenleaf Nursery / Joppa, Alabama
- Spring Water - Blue Spring / Blount County, Alabama
From Stone Hollow
- Baby Kale
- Herb Bundle - thyme + mint
- Farm Egg Sample - one turkey or two duck
- Rosemary and Dill Marinated Goat Feta
- Chive + Rosemary Cow's Cream Cheese
- Italian Dandelion and Tokyo Bekana Pesto
- Blueberry Vinaigrette
- Plain Cow's Yogurt
Stone Hollow Farmstead / Harpersville, Alabama
Cheese and/or Yogurt
- Humboldt Fog - Cypress Grove / Humboldt County, California
- Goat Kefir - Stone Hollow Farmstead - Harpersville, Alabama
What the heck is a Jerusalem artichoke, and what do I do with it?
Contrary to what the name implies, this lumpy, café-hued tuber is actually not related to the artichoke. The ‘Jerusalem’ part of the name comes from a derivation of the Italian word for sunflower, girasole. Because the name can often confuse the uninitiated, growers have come to call them sunchokes. Like potatoes, sunchokes have skin that can be peeled, but it is rich in nutrients and can be easily eaten.
Cooking methods for these earthy, nutty-tasting vegetables are only limited by your imagination. Sunchokes can be sliced and eaten raw in a salad, boiled or steamed as a side dish or pureed with vegetable stock for a delicious soup. Grate them to make a breakfast hash or bake at 400* for about 20 minutes for a new twist on weeknight starch. In The Vegetarian Flavor Bible, author Karen Page recommends pairing sunchokes with cheeses like Gruyère or Parmesan, garlic, cream, fresh herbs (parsley, rosemary, thyme, dill or chives.) Page’s book lists FLAVOR AFFINITIES for a wide range of vegetables, A to Z. Some noteworthy combinations she suggests for Jerusalem artichokes include:
- sunchokes + chard + feta cheese + garlic
- sunchokes + garlic + lemon + rosemary
- sunchokes + apple cider vinegar + hazelnuts
We can imagine them pureed, served with brown butter and seared scallops or braised short ribs. Or made into a creamy soup with a drizzle of Meyer lemon olive oil. Or turned into a hash to accompany roasted Scottish salmon.
We can’t wait to hear how you use yours from this week’s CSA!
Recipes From Friends and Family
Baby Kale, Apple and Feta Salad
- 5 oz bag of baby kale
- 1 small apple, chopped
- ½ red onion or shallots, chopped
- ½ cup walnuts, pecans, or cashews, chopped
- ½ cup crumbled feta cheese
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar (we recommend Braggs or anything raw)
- 2 tbsp. lemon juice
- Sea salt and ground pepper to taste
Combine baby kale with apple, red onion, walnuts, and feta cheese. Toss Pickled Blueberry dressing over salad. Add salt and pepper to taste.
Frittata with Asparagus and Herbed Cow Cheese
- 1 bunch asparagus
- 1 pound leeks (before tops discarded, about 2 medium)
- 8 eggs
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 tbsp. butter
- 1 tbsp. olive oil
- 4 oz. herbed cow cheese
Remove woody ends from asparagus and cut remaining tips into 1 to 2 inch pieces; set aside. Remove tough, fibrous green tops from leeks by cutting at point where leaves begin to branch out and darken in color. Cut remaining stalks in half lengthwise and then thinly slice. Submerge freshly cut leeks in water bath, making sure to agitate enough for all sediment to be washed away. This step is especially important due to the considerable amount of grit leeks hold between their layers. Set aside in separate bowl. Next, crack eggs into large bowl, then add kosher salt, black pepper and dill, and whisk thoroughly; set aside.
Preheat oven to broil. Melt butter in large skillet over medium-high heat; add olive oil so bottom of the pan is thoroughly coated. Add leeks and additional pinch of salt and sauté until soft and golden. Depending on size of pan, you may need to start with half the leeks, allowing them to cook down and start to brown before adding the rest, since too many leeks in pan will steam rather than fry (remember, brownness equals flavor). Add asparagus tips and sauté for a few minutes longer. Remove pan from heat and allow to cool slightly. Add leeks and asparagus to egg mixture. Add goat cheese in small pinches. Stir well to combine.
How to Cook w/ Dried Beans
NEED TO KNOW
The moisture must be added back to dried peas (or beans) before they are cooked. There are many different types of dried beans and peas, but preparation is a step-by-step process that is the same regardless.
- Sort the beans or peas. Scoop and spread the dry beans in a metal pan, examine, remove foreign matter, then pour that batch into another container. Go through this process until all the beans or peas have been examined scoop by scoop.
- Wash beans thoroughly in a colander to remove all traces of dirt and discard any damaged seeds or debris.
- Soak the beans. All dry beans must be soaked in water to soften the bean and remove tannins, phytic acid, trypsin inhibitors, and flatulence-causing sugars (oligosaccharides).
Quick Hot Soak: Cover beans with water and bring to a boil. Simmer for 2–3 minutes. Remove from heat. Cover the pot and soak for 1 hour until beans expand two to three times their dry size. Drain and discard the liquid. Proceed with the recipe.
Overnight Cold Soak: Pour the beans in a stock pot with enough water to cover. Refrigerate overnight (12 hours).
Dried Field Peas w/ Okra
- 2 cups field peas, any variety
- 2 cups chicken stock or veggie stock (or simply water, even Blue Water)
- A few small pieces of “sidemeat” rendered slowly in a pan until well browned, or substitute 1 tbsp. olive oil plus 1 teaspoon salt
- 2-3 small whole okra pods
- Sea salt and ground pepper to taste
Add drained, soaked beans to a pot and cover with water or stock. Bring to a boil over med-high heat. If the peas throw off a lot of foam, skim it out and discard. Reduce heat to low and simmer for 15 minutes. Add the small okra pods on top of the peas, cover the pot and simmer another 10-15 minutes until the peas are sufficiently tender -- more than al dente, less than mushy (may require additional liquid as they cook down).
Taste carefully for seasoning. The amount of salt you will need to add will depend on how salty your seasoning meat or cooking stock was. Add acidic foods, such as tomatoes, to the beans after they are tender, as they tend to toughen the skin. Serve hot with cornbread, fresh sliced tomatoes, and a few slices of shallots.
The okra will add flavor to the peas and body to the potlikker, and you can enjoy the boiled okra in its own right. We suggest you cook all of your peas with this technique, so after you can grab a delicious cup of coffee served up alongside the potlikker for dunking more of the delicious cornbread.