Each week, we’ll provide you with delicious, farm-fresh recipes to go along with the week’s CSA harvest. Keep checking back for more great ideas each week!
week 3: celtuce frittata
From The Book of Greens
Learn more about celtuce here.
Makes 1 (7-inch/17-cm) frittata:
1 ½ tablespoons heavy cream
1 tablespoon unsalted butter
2 oz (55g) celtuce stem, peeled and cut into 2-in (5-cm) pieces, then shaved on a mandoline
1 tablespoon fresh tarragon leaves
1 ½ tablespoons finely grated Parmigiano-Reggiano
Preheat the oven to 375
In a bowl, beat together the eggs and cream until combined; set aside.
Over medium heat, melt the butter in a 7-inch nonstick ovenproof saute pan. Add the celtuce and saute until just tender but still with a crunch, about 2 minutes. Add half of the tarragon leaves and lightly season with salt. Pour the egg mixture over the celtuce and sprinkle the Parmigiano-Reggiano over the egg. Lightly season with salt and the remaining tarragon.
Bake until the frittata is just set, slightly risen, and still pale yellow with little caramelization, about 8 minutes. Tilt the pan to release the frittata onto a plate and serve immediately while warm, or cool to room temperature and serve.
week 1: chard and saffron flan
From Deborah Madison’s In My Kitchen
1 lb chard (or enough leaves to make 8 cups without stems)
2 tablespoons spring onion, quatered lengthwise and diced into small pieces (enough to make 1 cup)
Sea salt and freshly ground pepper
2 large eggs
A big pinch of saffron threads soaked in 1 Tablespoon near-boiling water
1& ½ cups cream or ¾ cup half-and-half mixed with ¾ cup ricotta
Grated zest of 1 lemon
¼ cup freshly grated Parmigiano-Reggiano
About ½ cup almonds, ground or finely chopped
3 Tablespoons pine nuts or slivered almonds
Several handfuls of greens and herbs
Lemon juice or vinegar
Heat the oven to 375. Tear or chop chard into pieces, then wash and drain the pieces, but do not dry them. Heat the oil over medium-high heat in a wide skillet and add the onion. Move it around the pan to cook for about a minute, then add the chard with the water clinging to its leaves. Sprinkle over ½ teaspoon of salt and cook, turning the leaves occasionally, until they’re soft. Turn off the heat. Taste for salt and season with pepper.
Beat the eggs in a bowl, then stir in saffron water (plus threads) cream, lemon zest, and grated Parmigiano-Reggiano. Stir in the chard and season with pepper.
To finish, butter a 4-cup gratin dish, then dust the bottom and sides of the dish with the finely chopped almonds. Pour in the filling and scatter the pine nuts or almonds over the surface. Bake until the flan is golden and set, about 30 minutes.
To Make the Greens: Tear the herbs into large pieces and keep the more salady greens larger. Toss them with salt, just enough olive oil to coat lightly, and a few drops of lemon juice or vinegar to sharpen the flavors. Put the dressed spring greens on individual plates and spoon the flan carefully over or next to them. The heat of the flan will wilt them a bit and bring out their aromas.
week 2: Spicy soba noodle bowl with egg
From Pinch and Swirl
4 ounces dry soba noodles
1 tablespoon sesame oil
2 cloves garlic minced
1 tablespoon grated fresh ginger
3-4 heads baby bok choy; rinsed and coarsely chopped
1 teaspoon chile paste (or more)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
¼ cup chopped tamari roasted almonds
1 green onion
In a small saucepan: bring to boil water and eggs. Keep at a low boil for 8 minutes, drain then return eggs to pan and cover with cold water. Meanwhile, bring water to boil for dry soba noodles and cook according to package directions
While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, cook and stir 1 minute. Add baby bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp tender. Remove from heat.
When noodles are done, lift them from the boiling water with a slotted ladle and transfer directly into bok choy mixture. Return pan to burner over medium-low heat and gently toss to combine and reheat.
When you’re ready to serve, peel and cut each egg in half. Divide noodle mixture between two serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil and half of the almonds and green onions. Serve.