Category Archives: Appleton Farms CSA

Cabbage “Noodles” – CSA Week 6

Growing up, I loved when my mom made cabbage “noodles”. She would fry a little bacon in a very hot skillet and cook thinly sliced ribbons of cabbage in the bacon fat. The only seasoning required was a bit of salt and pepper. Served as a side dish with crispy crumbled bacon on top, the noodles were a buttery, decadent comfort food.

The recipe that follows is my lightened up version of mom’s recipe. Fresh sliced onions from the CSA add dimension in the bacon’s stead.

cabbage noodles

Cabbage “Noodles”

makes 2-4 servings

  • 1 mini cabbage, cored and sliced
  • 1/2 Alisa Craig onion, sliced
  • olive oil
  • salt and pepper
  1. heat the olive oil in a large skillet (cast iron works great)
  2. saute the onions over medium heat until soft
  3. turn the heat to high, add the cabbage and season with salt and pepper
  4. cook over high heat, flipping the cabbage, until browned

Strawberry Pomegranate Margaritas – CSA Week 4

It’s been hot, hot, hot out lately! Without AC in the house, the whole family has resorted to our own tactics to stay cool.

Moe’s preferred method?

Hop in the nearest ceramic vessel and visualize yourself in an Olympic sized swimming pool.
Jasmine’s plan of action?
Lay on the floor looking as irritated as possible and wait for someone to deliver an ice pack.

And what is the more sophisticated plan in which Brad and I partake?

Drink margaritas.
Works every time.
Strawberry Pomegranate Margaritas
makes 1 pitcher
1 quart fresh strawberries, hulled (makes about 2 C of puree)
2 C Tequila
1/2 C pomegranate liquor
juice of 1 lime
4-5 C ice
In a high speed blender, puree the strawberries first. You should have about 2 C of puree. Add the tequila, the pomegranate liquor and the lime juice. Fill the blender to the top with ice. Blend until smooth.

Secret Vegan Lime Bars – CSA Week 4

I’m really proud of this recipe. I’ve served these delicious lime bars to vegans, non-vegans, and people who don’t even know what “vegan” means. Everybody loves them. I’ve secretly smiled to myself as people who would never dream of eating tofu scarf down second and third bars. Healthy they are, but sinful they taste.

My first few batches were a bit anemic looking, so I started brainstorming ways to brighten up their color. Synthetic food coloring wouldn’t do…the chemicals in those dyes have been linked to too many scary health problems. It would have to be something natural.

When I saw the bright green dinosaur kale in our farm share this week I knew I had to try it. And that’s the secret ingredient in my vegan lime bars. Kale juice. It adds no detectable flavor to the scrumptious confections but it both brightens up the color and amps up the health factor. I imagine spinach juice would work well too.

Of course, moderation is key (couldn’t cut out the sugar or the calories), but sans butter, egg yolks and white flour, you can feel a little better about indulging in these vibrant tasting bars. The antioxidant boosting shot of kale juice is an added bonus!

These bars are dense and rich, so you can cut them pretty small – 2 inch squares should do it.

Secret Vegan Lime Bars
makes 16 small bars

1/2 C coconut oil (in solid or liquid state)
1/4 C raw sugar
1 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 spelt flour

lime filling
1/2 C nigari tofu (from Trader Joe’s in the antiseptic package) or silken tofu
3/4 C raw sugar
2 T lime zest
1/4 C fresh lime juice
1 tsp fresh kale juice
1/2 tsp agar powder (not flakes)

  1. preheat oven to 350 degrees
  2. spray an 8×8 glass baking dish with PAM. Line with parchment paper and then spray the parchment with PAM. Set aside.
  3. in a large bowl, stir together the crust ingredients. Mixture will be dry and crumbly but should hold together when squeezed.
  4. using your fingers, press the crust into the lined baking dish. Bake crust for 20 minutes.
  5. to extract the kale juice, you can use a juicer or you can pulverize the kale leaves in a food processor and then squeeze out the juice through a fine mesh sieve. (see photo above) Make sure to save the pulp – you can add it to pesto or use it in baking for extra nutrients and fiber.
  6. remove the excess liquid from the tofu by pressing it with your fingers into a paper towel lined sieve.
  7. in a food processor, blend all the filling ingredients together until smooth.
  8. pour the filling into the baked crust. Put it back in the oven for about 25 minutes. Bars are done when bubbly and just beginning to brown around the edges.
  9. allow the bars to cool FULLY before trying to cut them. They will not set until they have fully cooled. You can place them in the refrigerator or freezer to speed up the process.
  10. Once bars are completely cool, the filling should be firm and gel-like. Grasping the parchment paper, lift the whole slab out of the pan and set on a cutting board. Remove the parchment (it may be stuck at the corners). Using a large knife, cut into squares.

CSA Week Four

New this week: carrots, broccoli and garlic scapes! It’s been soooo hot, I’ve had a hard time bringing myself to cook, but I’ve got some ideas for new recipes that will be posted soon.

CSA Week Four
garlic scapes
dinosaur kale
baby bok choy
vitamin green

Lettuce "Tacos" with Kohlrabi Slaw and Chipotle Avocado Creme (vegan) – CSA Week 3

This meatless “taco” does not include soy-based faux meat. The lentil filling it’s centered around is tasty, meaty and real. You could wrap it up in a corn or flour tortilla, but why not use up your CSA lettuce and cut carbs at the same time? As always, the CSA ingredients I used are in bold type.
If your CSA kohlrabi has you scratching your head, try this recipe! The kohlrabi slaw adds a definite crunch and tang to these meatless “tacos”, and also makes a really nice salad all by itself.
makes about 6 “tacos”

olive oil

1 yellow onion, chopped
taco seasoning, to taste (I like Trader Joe’s because it has no weird additives)
salt and pepper, to taste
1 package Trader Joe’s cooked lentils (or 2 1/2 C cooked firm lentils)
1/4 C nutritional yeast powder or flakes
1/2 C vegetable stock
juice of 1/2 lime
  1. saute the onion in a bit of olive oil
  2. season with taco seasoning to taste (don’t be too heavy handed with the TJ’s brand – it’s spicy!)
  3. add salt and pepper to taste
  4. add the cooked lentils and break up all the clumps with a wooden spoon
  5. stir in the nutritional yeast
  6. add the stock and scrape up any browned bits from the bottom of the pan
  7. squeeze the lime juice over the lentil mixture and allow it all to cook on low heat until there is no excess liquid left
kohlrabi slaw – this makes a tasty salad on its own, by the way
combine the following:
2 bulbs kohlrabi, peeled and sliced into matchsticks (I used a mandolin)
2 small-medium radishes, shredded finely (I used a cheese grater)
2 tsp apple cider vinegar
1/4 C chopped fresh cilantro
1/4 tsp course salt
chipotle avocado creme
puree the following in a food processor until smooth:
the flesh of 1 medium avocado
garlic scape
juice of 1/2 lime
1/4 tsp salt
1/8 tsp ground chipotle chili
vegetable broth to thin out, if necessary
Assemble the filling and slaw in lettuce leaves and top with the avocado creme and you have yourself a nice healthy vegan “taco”!

Salmon and Fennel in Parchment – CSA Week 3

For a quick and healthy weeknight dinner, wild caught salmon is an excellent choice. Using this recipe from Simply Recipes for inspiration, I added some fresh dill and substituted olive oil for the butter. It was done in 30 minutes and tasted delish served over rice!

On a large piece of parchment paper, I placed the sliced fennel down first, followed by the salmon (skin side down). I seasoned the fish liberally with kosher salt and black pepper and then drizzled the whole thing with olive oil. I topped it off with lemon slices and then put a big bunch of fennel fronds on top.
I wrapped up the whole package in parchment and sealed the edges to keep in the steam before throwing it in the oven on a cookie sheet.
Before serving, I removed the fennel fronds – they were only there to infuse flavor into the fish – and sprinkled liberally with fresh chopped dill.
This might be my favorite way to cook fennel yet! It was sweet and tender and lemony all at once. The perfect accompaniment to salmon. Yum!

CSA Week Three

I’m excited to have fresh dill this week! I love its bright flavor sprinkled over all kinds of things. We also got beets, which I must confess, are not my favorite. I’ve had to come up with some creative ways to use them since they show up in the share pretty consistently throughout the season. I will definitely be posting some of my ideas.
CSA Week Three
Boston lettuce
salad turnips
broccoli rabe
tat soi
shelling peas
snow peas
Napa cabbage

CSA Recipes Week 2 Part 2

Fennel and Grapefruit Salad
We in the Northeast are on day three of a heat wave. When it’s super-hot outside, I crave fresh, light meals. This was the perfect cooling lunch for a sweltering day!

makes one portion

1 pink grapefruit, sections removed
1 small bulb fennel, sliced very thin
Himalayan pink salt
black pepper

  1. arrange the grapefruit sections and fennel on a plate
  2. season very lightly with just a pinch of Himalayan pink salt and black pepper

Vegetable Potstickers (vegan)
This was my first time using store-bought wonton wraps. I’m a big fan! These were easy to put together and came out crispy, crunchy and delicious! You can serve these on their own with a little dipping sauce (I used Trader Joe’s sweet chili sauce), and/or place them on top of Napa cabbage slaw (recipe below).

recipe makes about 20 potstickers

canola oil
4 salad turnips, peeled & diced
4 heads baby bok choy, chopped
3-4 C tat soi, chopped
1 clove minced garlic
low sodium soy sauce, to taste
1/4 C cooked white rice
1 pkg Nasoya wonton wraps

Napa cabbage slaw
4 C thinly sliced Napa cabbage
1-2 radishes, shredded on a cheese grater
2-3 scallions, diced
2-3 tsp Trader Joe’s Soyaki (or mix a little brown sugar with soy sauce)
sprinkling of toasted sesame seeds

  1. in a little canola oil, over medium-high heat, saute the diced turnips and baby bok choy for about 5 minutes
  2. add the tat soi and garlic and saute a few more minutes, lowering the heat if necessary
  3. add a dash of soy sauce and cover the pan
  4. once the tat soi has wilted, remove the lid and add the rice, cooking uncovered until all excess liquid has evaporated
  5. fill the wonton wraps according to package directions
  6. pan fry the pot stickers in about 1/2 inch of canola oil until blistered and golden brown on all sides (use tongs to flip halfway through)
  7. remove and drain on a paper towel

“Sour Cream” and Chive Kale Chips (vegan)

Adapted from Chef Douglas MicNish’s Sour Cream and Onion Kale Chips. These came out very crispy but the chive flavor was kind of subtle. Next time I might try blending the lemon juice, nutritional yeast, sea salt, garlic powder, chives and olive oil in a food processor to ensure that the chive flavor will really stick to the kale.

1 lb. kale (one big bunch)
juice of 1/2 a lemon
3 T nutritional yeast
1/4 tsp sea salt
1/2 tsp garlic powder
1/4 C chopped chives
scant drizzle of olive oil

  1. preheat the oven to 350 degrees
  2. wash the kale and dry it very thoroughly (this is important for crispy chips)
  3. strip the kale leaves from the stalks and tear them up into bite-sized pieces
  4. in a large bowl, mix the kale with all other ingredients and massage the kale leaves – the mixture should feel sticky but not wet
  5. spread the kale out over baking sheets (use light colored pans so the chips don’t burn), making sure there’s no overlapping
  6. bake for 5-10 minutes, checking frequently until the chips are very dry and crisp *watch carefully – the chips will turn from the perfect crisp to scorched in seconds!

CSA Week 2 Recipes Part 1

Kale Piccata Over Whole Wheat Pasta
makes 2 servings

2 servings of cooked whole wheat spaghetti
2 T olive oil
4 C Russian red kale
1 clove minced garlic
1/2 C vegetable broth
lemon juice to taste (I used a whole lemon – very tart!)
2 T capers
2 T chopped fresh oregano
2 T chopped fresh parsley
salt and pepper to taste
crushed red pepper flakes (optional)

  1. in a large skillet, warm one T of olive oil over medium heat and add the Russian red kale
  2. cover the skillet and allow the kale to wilt
  3. add the garlic and cook another minute, stirring to keep the garlic from burning
  4. add the broth and lemon juice and cook until most of the liquid cooks off
  5. add the capers, herbs and crushed red pepper flakes, if using
  6. drizzle the remaining T of olive oil and season with salt and pepper before serving
Strawberry Mint Cooler
makes one drink

You could leave out the rum for a refreshing non-alcoholic beverage…but hey, it was a Friday night…

2-3 strawberries
handful of fresh mint leaves
shot of white rum
coconut water
  1. muddle the fresh mint and strawberries in the bottom of a glass
  2. fill the glass with ice
  3. pour the rum over the ice
  4. fill the glass to to the top with cold coconut water
Napa Cabbage Soup
I used up the Napa cabbage, the baby red bok choy, the scallions and some parsley, chives, and freshly shelled peas in a soup. It turned out OK but not great. I’m going to skip the recipe since it wasn’t my best work. I have used Napa cabbage in soups before and had success. It’s really delicious when sliced thin to resemble noodles – just make sure to pair it with a flavorful broth.

CSA Week Two

It’s still pretty early in our growing season, so we’re getting mostly greens right now. I love my kale, but the really fun part of June is the strawberries! They are so much sweeter and juicier than the store-bought kind.

CSA Week Two
Napa cabbage
shelling peas (yay!)
baby bok choy
red baby bok choy
Russian red kale
salad turnips