Recipe Ideas for the July Box Share

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It is so much fun to deliver our farm share boxes.  Having a quick visit with each member and hearing about how much they loved last month’s box gives so much meaning to the farming that we do.

This month our NYC box share included:

  • Lacinato kale
  • Broccoli raab
  • A bag of salad greens with nasturtium flowers
  • Copenhagen cabbage
  • Purple top turnips
  • Watermelon radishes
  • Basil
  • Purple scallions
  • A few garlic scapes
  • Our first harvest of summer squash
  • Hart Farm eggs
  • A jar of strawberry syrup
  • A pint of mixed berries from our neighbors at Wilder Hill Gardens. Included in the pint are: early blueberries, black currants, champagne currants, red currants and 2 types of gooseberries.
  • Hungry Ghost country bread
  • A bouquet of calendula and amaranth

Below are some recipe ideas for the box share items.  If you would like to submit your OWN recipe or a photo of a dish that you created, please send it in to conwayhartfarm@gmail.com

Broccoli rabe with garlic scapes (as a side dish or in pasta)Screen Shot 2014-07-14 at 4.54.45 PM

Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.

Heat the olive oil in a large pot. Add the garlic scapes and normal garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.

Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

Sauteed Cabbage

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1 head copenhagen cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Garlic Scape Salad Dressing (for your mixed greens with nasturtiums)

garlic scapes (trim off from the bulb up)
1tbsp agave nectar
1tbsp white wine vinegar
Juice from 1/2 lemon
1/4-1/2 cup of sunflower seed oil
Salt to taste

In a food processor or blender, place all ingredients save for the oil. Once all the ingredients are well blended, slowly pour in the oil. Mix for 3-5 minutes until liquefied. The dressing will be thick and creamy.

Mashed Turnips With Crispy Bacon

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Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives or Hart Farm scallions; top with shaved Parmesan.

Red Currant Muffins

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1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon grated orange peel (or a few drops of orange flower water)
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh red currant
confectioners’ sugar

In a mixing bowl, cream the butter and sugar.  Add both eggs and orange peel, or flower water and beat well. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend. Fold in the red currants. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.  Cool for 5 minutes before placing on wire rack. Dust with confectioners’ (icing) sugar once completely cooled.

Gooseberry Chutney

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  • 4-1/2 cups (1.125 L) packed brown sugar
  • 1 cup (250 mL) cider vinegar
  • 1/2 cup (125 mL) water
  • 1/2 tsp (2 mL) salt
  • 2 whole allspice
  • 1 cinnamon stick, (about 2 inches/5 cm), broken
  • 8 whole cloves
  • 10 cups (2.4 L) gooseberries, topped and tailed
  • 1/4 tsp (1 mL) grated nutmeg

In large Dutch oven, stir together brown sugar, vinegar, water and salt. In rinsed double thickness cheesecloth, tie together allspice, cinnamon and cloves; hit a few times with rolling pin to crush cinnamon and release flavour. Add to pot.

Cover and bring to boil over high heat; reduce heat to low and simmer, uncovered, for 5 minutes. Add gooseberries and nutmeg; return to boil. Reduce heat and simmer, stirring frequently and adjusting heat so sauce bubbles gently, until thickened and berries are tender, about 45 minutes. Remove spice bag; press juices back into pan and discard bag.

Pour into eight 1-cup (250 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 15 minutes.

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