One of my favorite aspects of the CSA baskets is the excitement of each week’s surprise. I know I shouldn’t be excited, because I’m not taking a bag home. But, I think it is exciting. It’s great to see the items as they make their first appearances of the season…welcome new potatoes! It’s fun to see the expression of our members when they pick up the produce. Sometimes their faces show an immediate familiarity with something in the bag. Maybe it’s something they had last year. Maybe it’s something they love and look forward to each season. I also like to watch the looks of concern or uncertainty at something new. And for those looks…I write this blog post. I hope you all find them helpful for those unusual or unfamiliar items you take home each week.
Kale…you love it or you hate it. Kind of like cilantro. I love both. For those of you who haven’t found luck sautéing, stirring into soups, or adding to a pasta dish, it might be time to try Kale Chips. Some of our members swear by them and can’t keep them stocked at their homes.
– Bunch of kale
– Olive oil
– Salt, to taste
Preheat oven to 350 degrees. Remove the thick stem. Tear the leaves into bite-size pieces or leave them for larger chips.
Rub all sides with a little bit of olive oil or toss them with oil directly on the baking tray. Sprinkle kale with salt and toss again. Place pieces on a cookie sheet.
Bake 7 minutes and then check them. You may want to flip some of them over at this point. Watch them so they don’t burn. Store in an airtight container, if they make it that long!
How about that napa cabbage. Did any of you try it in mashed potatoes? I know at least one of our CSA members did…and enjoyed it. Of course she did! It’s fantastic! If you’re not sold on the idea of messing with your I-already-love-them-so-much mashed potatoes, perhaps try this recipe adapted from a Cooking Light recipe.
Open-Faced Blackened Catfish Sandwiches
– 1 ¾ teaspoon paprika
– 1 teaspoon dried oregano
– ¾ teaspoon ground red pepper
– ½ teaspoon salt
– ½ teaspoon pepper
– 4 (6 oz) catfish fillets – tilapia or walleye would work, too
– 2 teaspoons olive oil
– 1/3 cup plain Greek yogurt
– 3 tablespoons fresh lime juice
– 1 tablespoon honey
– 2 cups sliced napa cabbage
– 1 cup chopped fresh cilantro
– 4 slices artisan bread (Bad River Bread perhaps), toasted
Combine first 5 ingredients in a bowl. Sprinkle both sides of fish with spice mixture. Heat a large cast-iron skillet over high heat. Add oil to pan, swirl to coat. Add fish and cook 4 minutes on each side.
Combine yogurt, lime juice, and honey in a bowl. Add cabbage and cilantro. Toss to coat. Top each bread slice with about ½ cup slaw and 1 fillet. Then top each fillet with more slaw.
Here’s a beauty of a recipe. Why, you ask? It’s great because it incorporates yummy things like new potatoes, ground turkey, and tomatoes…but surprise, it also provides a good amount of greens. So, you guessed it, we’ve got a healthy meal on our hands. This recipe calls for Swiss chard, but you can easily use kale, virtus radicchio, escarole, spinach, or any other green. You can also mix and match. Feel free to use radicchio and kale or Swiss chard and escarole. By mixing, you’ll just add another level of flavor.
New Potato & Turkey Skillet
– Olive oil
– 1 lb ground turkey
– Sea salt and ground pepper, to taste
– 1 lb new potatoes, quartered
– Pinch dried thyme
– ¾ cup chicken stock
– 1 lb Swiss chard, thick stems removed, leaves chopped
– 1 pint grape tomatoes
– 1 teaspoon chopped fresh rosemary
– Pinch red pepper flakes
– Juice ½ lemon, plus 4 wedges for serving
– ½ cup crumbled feta cheese
Preheat oven to 425 degrees. Coat a large oven-proof skillet with olive oil and heat on medium. Add turkey, season with salt and pepper. Cook, breaking up the meat, until cooked, 5-6 minutes. Transfer turkey to a bowl. Return skillet to heat.
Add potatoes and thyme to skillet. Season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once. Return skillet to stovetop on medium-high heat (leave oven on). Add stock and bring to a simmer. Add chard and stir until just wilted. Stir in tomatoes, rosemary, red pepper flakes, lemon juice, and turkey. Once stock is simmering again, return skillet back to oven. Cook until tomato skins burst, about 1 minutes, stirring halfway through. Divide among 4 bowls and top with feta. Serve with lemon wedges.
*Recipe adapted from Clean Eating.
As always, enjoy!