Week 5 2014 CSA

Kelsey, Katie and Melissa

Produce this Fourth Week of July

Mesclun Mix with Herbs,  Lettuce,  Kale,  Radicchio,  Escarole,  Italian Basil

 

The mesclun mix this week has herbs in it.  One of the herbs, purslane, is valued in Europe and South America for its health benefits.  It has the largest amount of omega-3 fatty acids out of any vegetable!  Purslane is the green in your mesclun mix that has a succulent appearance.

If you still have herbs leftover from previous weeks, try the following recipe:

Potatoes with Herb Vinaigrette

 

 

 

4 – 5 Potatoes, or a few handfuls fingerling potatoes, scrubbed and cut into bite sized pieces, and boiled until al dente’

fresh corn, cooked and cut from the cob

1/4 red onion, diced

3 cloves garlic, minced

fresh squeezed juice from 2 limes

4 Tbsp olive oil

sea salt and freshly ground pepper

mixture of herbs, for example, dill, cilantro, basil, oregano

Mix all ingredients and let sit in covered bowl overnight.  Enjoy the next day for lunch or dinner!

Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

 1 head escarole, coarsely torn

6 Medjool dates, halves, pitted, diced

1/2 cup walnut pieces, toasted

5 bacon slices, cut crosswise into strips

1/3 cup walnut oil or extra virgin olive oil

1 large shallot, chopped

2 Tbsp red wine vinegar

sea salt

Combine escarole, dates and walnuts in a large bowl.  Cook bacon in a medium skillet over medium high heat until brown and crisp.  Using a slotted spoon, transfer bacon to paper towels to drain.  Add bacon to bowl with salad.  Discard drippings from skillet.  Add walnut oil and place over low heat.  Add shallot and saute’ until soft, about 3 minutes.  Remove skillet from heat.  Add vinegar and whisk to blend.  Season vinaigrette with sea salt and black pepper.  Gradually add warm dressing to salad tossing to coat.

from epicurious.com

Roasted Balsamic Radicchio

Preheat oven to 450.  Halve radicchio through core end and cut each half into 3 wedges with some core still attached.  Rinse each wedge and shake off excess water but do not dry.  Place in a large bowl and drizzle with 3 Tbsp olive oil.  Sprinkle with 1 tsp thyme, sea salt and pepper.  Arrange wedges cut side up on baking sheet.  Roast until wilted about 12 minutes.  Turn over and roast until tender, about 8 minutes.  Arrange on a platter and drizzle with a high quality balsamic vinegar.  You may also cook on a hot grill, turning frequently, until radicchio is slightly charred, about 5 minutes.

adapted from epicurious.com

Basil Pesto

1 bunch fresh basil leaves

3-4 cloves garlic

1/4 cup pine nuts

2/3 cup extra virgin olive oil

sea salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.   Add  the oil and process until smooth.  Season with salt and pepper.  Transfer to a bowl and mix in cheese.

Next week…Perilla