Below you will find a few inspirations for your seasonal box share items. We love to hear about what you have been cooking up, email (firstname.lastname@example.org) us with any fresh recipe ideas or you can tag us in a photo on instagram (@conwayhartfarm).
Quick Pickled Carrots
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup distilled white vinegar
- 3 large carrots, julienned on a mandoline or shredded
In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
Rainbow Swiss Chard Pie
For the Olive Oil Dough
- 2 1/2 cups all-purpose flour
- 1/3 cup extra-virgin olive oil
- 1/2 cup cold water
- 3/4 teaspoon coarse salt
For the Swiss Chard Pie
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into small dice
- 4 garlic cloves, minced
- 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
- 3/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 1/2 cup grated Parmesan
- 3 tablespoons all-purpose flour
- Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
- 1 large egg yolk
Make the Olive Oil Dough
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
Make the Swiss Chard Pie
In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).
To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
- 10 large garlic scapes
- 1/3 cup unsalted pistachios
- 1/3 cup finely grated Parmigiano-Reggiano
- Kosher salt and black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound spaghetti
Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.
Black Currant Jam on Waffles or Pancakes
You can diversify the use of your black currant jam by mixing it with a little maple syrup and drizzling it over your special breakfast. Try adding whipped cream too!