Long Meadow Farm CSA begins!

Recipe Ideas for Week One

Quick Stir-Fried Napa Cabbage

(adapted from a recipe at http://eatmovethrive.blogspot.com)

1 head of Napa cabbage
1 Tablespoon olive oil
1/2 Small onion, roughly chopped
3 Garlic cloves, finely chopped
1 Cup chicken stock
1 Tablespoon tamari (optional)

Cut off the root end of the cabbage, about 1 inch from the bottom. Cut the cabbage into 1 inch ribbons. Heat oil over very high heat. When it's very hot, add the onion and cook stirring frequently for a minute or so. Add the cabbage and stir well. Add the garlic and cook for a minute or two, stirring all the while. Add the stock (it should boil immediately) and cook, stirring often, until the stock is reduced to almost nothing. Remove from heat and stir in the tamari (if using).

A nice variation of this recipe would be to add chili paste or pepper flakes with the stock to suit your taste for fire.

A teaspoon of finely minced or grated ginger root would be brilliant here too, added at the same time as the garlic.

Spinach-Cheese Squares

1 tablespoons butter

1 -2 eggs

1/2 cup all-purpose flour

1/2 cup milk

1/2teaspoon baking powder

1/2 pound shredded Cheddar cheese

½ - 1 lb. spinach, washed and steamed until just wilted, then squeezed dry and chopped

1 tablespoon minced onion

Preheat oven to 350 degrees F (175 degrees C).

Place butter in a small baking dish and melt butter in oven. Remove when melted, approximately 3 minutes.

In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter. Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares. This recipe freezes well, can be easily doubled.

Simplest Sautéed Beet Greens

The quickest, easiest way to make beet greens. Your side dish will be ready in 5 minutes, tops.

Ingredients:

2 teaspoons olive oil
1 bunch beet greens
Salt
Sugar

Preparation:

Heat oil in a 12-inch nonstick skillet over medium heat. When oil is hot, add greens straight from the bag. Sauté, uncovered, stirring and turning greens several times, so they cook evenly, for about 3 minutes. During cooking, sprinkle with a tiny pinch of salt and a pinch of sugar. Greens will wilt down in the pan and become even brighter green as they cook.
Serves 3.

Spring Radish Salad

6 radishes, sliced thinly, chop the greens if they are in good shape

1 tablespoon rice vinegar

½ teaspoon toasted sesame oil
toasted sesame seed
salt

Toss radishes in vinegar and oil and chill for ½ hour. Add the greens and toss again with a pinch of salt and garnish with sesame seed.