August's Harvest CSA Blog

Member Shared Recipes

6 Responses

1. 

   Rebecca, on August 17, 2010 at 2:42 pm said:

   Wondering what to do with all your peppers in your CSA bin this week? Make a delicious pepper jelly that you can freeze for later, and/or eat with grilled or roasted meats (delicious with pork) or served with cream cheese on crackers. Make it as hot or sweet as your like by altering the amount of each type of pepper.

   Here’s what I did:
   -cut up a smallish pot full of peppers (maybe 8-10 peppers, around 6 cups -ish) into large chunks (I used jalepeno, bananas, green and put some red in for colour)
   -add about 2 cups of apple cider vinegar
   -add ~ 4 cups of white sugar (use more or less to your taste)
   Bring it to a light boil and cook until the sugar is dissolved and the peppers are beginning to break down.
   Give it a quick whirl with an immersion blender – do not puree, just break the peppers down into tiny bits that look great spread throughout the jelly (it’s actually jam, but most people know it best as pepper jelly).
   Taste it! Add more sugar or cider to get the taste you like.
   Dump in a package of pectin (I used powdered). Boil again for a couple of minutes.
   Either put into jars using whatever method works for you, or put into small plastic containers, cool and freeze.
   Delish!

   Reply
   • 

     augustsharvest, on August 20, 2010 at 1:34 am said:

     Rebecca – Thanks so much for sharing the recipes. I have left them posted here and also posted them in their own pages titled, Eggplant and Peppers. I hope this encourages others to share aswell.
     Thanks
     Teresa

     Reply
2. 

   Rebecca, on August 17, 2010 at 3:19 pm said:

   Too much eggplant? Make baba ganoush (ganouj…)!
   Cut the eggplant into small cubes, drizzle with olive oil, add a couple of cloves of garlic and spread onto a baking sheet or stone. Dust with salt and pepper and roast until cooked through and just starting to brown. Cool.
   Toss into a food processor with a bit of plain yogurt (or sour cream, or cream cheese) and blend until either thick and chunky or smooth – depending on your preference,
   Use veggies, crackers or pieces of bread to scoop up or spread on sandwiches.
   Yummy!

   Reply
3. 

   Rebecca, on August 26, 2010 at 9:53 pm said:

   Quick pickle:
   Slice cucumbers into thin slices according to taste.
   Cover slices in a microwaveable bowl with vinegar (white is traditional, but you can use cider or flavoured vinegar as well).
   Add salt and sugar to taste (For one cucumber, I used ~ 1 cup vinegar, 1 TBSP salt and 1/3 cup sugar). Stir in dill (or other herbs), garlic (powdered or fresh-minced or smashed) and any other flavourings such as red pepper flakes.
   Microwave on high for 2 minutes, just enough to dissolve the sugar and have the vinegar start to permeate the cucumber.
   Chill until ready to eat.

   Reply
4. 

   Michelle Lennox, on August 29, 2010 at 1:31 pm said:

   Tomatillos!
   Many are probably wondering how to use these interesting green tomatoes with the papery skin. I took all my tomatillos (about 6 or 7) and chopped them as finely as possible with a knife and put in a bowl. Add one seeded, finely diced jalapeno (also from the baskets!), and one finely diced onion (also from the basket). Add both to the bowl. Chop about a 1/4 cup of parsley, add to the bowl. Drizzle in olive oil – about 1/4 cup or less, add some salt.
   Eat immediately with tortilla chips, spoon on burgers, etc.

   Reply
5. 

   Bev Ball, on July 11, 2011 at 2:29 pm said:

   Kohlrabi in our bin last week was my first encounter with a new favourite vegetable! Loved snacking on it raw, and could have eaten it all that way.
   However, since the leaves were included and are so nutritious, I tried a soup recipe which called for both bulbs + leaves. (Hungarian Kolhrabi Soup, p. 213 in Greene on Greens / by Bert Greene.)
   The recipe is a bit long to include here, but basically, these are the steps:
   1. First, make a blended soup:
   >fry up a bit of chopped bacon, and saute some veggies (onion, garlic, celery, carrot, parsley, garlic scapes, etc.)
   >simmer in chicken broth until tender
   >blend mixture until smooth in blender or food processor
   2. Add chicken parts ; simmer until chicken is tender (ca. 50 min.)
   3. Remove chicken ; remove meat from bones + chop
   4. Add chopped kohlrabi bulbs to soup and simmer until tender (ca. 15 min.)
   5. Wash kohlrabi leaves ; cook in small pan of boiling water for 1 min. ; rinse, drain and chop
   6. In a separate small pan, melt a bit of butter, add an equal amount of flour and toast it a bit, add a bit of hot soup. Add to soup to thicken.
   7.Add chicken meat and chopped leaves to soup ; cook 5 min.
   8.Add lemon juice and salt + pepper to taste

   Although there are a lot of steps, this was worth it. For me, this turned out to be so thick that it wasn’t really a soup – more of a one-dish meal. Also, I added sauteed mushrooms (from the bin) on top. Yummy!

   Reply