CSA Week 3, Woodstock, eggs, yes. 7/2/14

The rains been nice and everything is getting along great!

Somethings eating the sweet potato plants. Hope the bloodmeal works on that. I love sweet potatoes but we lost them completely last year.

At the end, read about how to use the chioggia radicchio, plus recipes,(there are many different kinds of radicchio)as well as 2 turnip recipes.

7/02/14 Woodstock CSA’rs Week 3 Eggs yes * denotes recipe to follow
Full Shares:
#l. Take 1 bag from top shelf of your fridge
2. Take eggs from fridge only if you subscribe
Spinach use in that au gratin turnip recipe?*
Spring Onions: don’t forget to use the green part too
Large Asian Green Mix: Tatsoi, Bok Choi and Vitamin Green
Chioggia Radicchio: see recipes at end of blog*
Feel free to return egg cartons:)
Pesto for sale in the Half share Freezer $7.00

7/02/14 Woodstock CSA’rs Week 3 Eggs yes * denotes recipe to follow
Half Shares
#1. Take 1 bag from ANY shelf of your fridge
2. Take eggs from fridge only if you subscribe
Spinach *use in the au gratin turnip recipe?*
Spring onion dont forget to use the green part too

Large Asian Green Mix: Tatsoi, Bak choi and Vitimin Green

Feel free to return egg cartons:)

Pesto for sale in the Half share Freezer $7.00

TURNIPS GRATIN: http://www.simplyrecipes.com/recipes/turnip_gratin/ (I would chop up my spinach in this one)
ROASTED TURNIPS 1 pounds turnips, cleaned and quartered
Salt and pepper
2 tablespoons butter
1 tablespoons poppy seeds
1/2 tablespoon paprika
2 tablespoons red wine vinegar

1. Season turnips with salt and pepper. In a large ovenproof saute pan, heat butter until starting to brown.

2. Add turnips and toss to coat well.

3. Add poppy seeds and saute until light golden brown, about 8 to 9 minutes.

4. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.

Chioggia Radicchio
Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings. Even more often they cook radicchio, usually turning not to Verona, but to varieties like Treviso, Chioggio and Castelfranco that are milder in flavor, since the bitterness of radicchio intensifies with cooking. The tonic bitterness, however, is extremely agreeable as a contrast to rich or fatty flavors.
The accompanying recipes include classics, adaptations and inventions. In each case, the preferred radicchio is listed, but substitute freely with those you can find. GRILLED, BRAISED OR IN A SOUP Grilled Radicchio Preparation time: 10 minutes Cooking time: 2 minutes, approximately 1 head Treviso, Chioggia or Verona radicchio Olive oil Kosher salt to taste.

1. Cut radicchio through the core into 2-inch wedges. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch. Cut in half lengthwise through the core.

2. Brush cut sides of radicchio with olive oil.

3. Grill over charcoal about 1 minute on each side. Sprinkle with kosher salt and serve.

Yield: 2 servings. Gratin of Chioggia Preparation time: 7 minutes Cooking time: 48 minutes 2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges 2 tablespoons unsalted butter, plus butter to coat baking dish 2 tablespoons flour 1 1/2 cups milk 1 teaspoon kosher salt, or to taste Freshly ground black pepper to taste 4 tablespoons freshly grated Parmesan cheese 8 very thin slices of prosciutto.

1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.

2. Fill a large, deep saute pan with salted water. Bring to a boil and immediately lower to a simmer. Place radicchio in water in a single layer. Cover with a clean tea towel. Cook in barely simmering water for 30 minutes.

3. While radicchio is simmering, prepare a bechamel sauce. In a medium saucepan, melt 2 tablespoons butter. Stir in the flour. Cook over low heat 3 minutes, stirring constantly. Slowly whisk in the milk. Whisk over medium heat until boiling and cook 3 minutes longer. Stir in kosher salt and pepper. Remove from heat and stir in Parmesan cheese.

4. Preheat oven to 350 degrees. Butter an 8-inch square oven dish.

5. Drain radicchio. (Liquid may be saved for another use.) Wrap each section in a slice of prosciutto. Arrange in a single layer in buttered pan. Pour bechamel on top, smoothing sauce into corners of pan. Bake for 15 to 18 minutes or until bubbly.

Yield: 4 servings. Pink Bean Soup With Radicchio Preparation time: 20 minutes Cooking time: 4 hours 20 minutes 1/4 pound pink beans, preferably Spanish habichuelas rosadas 2 1/2 cups water 2 heads radicchio 2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these) Kosher salt to taste Freshly ground black pepper to taste 1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done 2 teaspoons shredded fresh basil leaves 2 teaspoons fruity olive oil Grated Parmesan cheese.

1. Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.

2. Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
3. Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.

4. Stir in cooked and sliced radicchio, plus salt and pepper to taste .

5. Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

Yield: 4 or 5 servings. Braised Treviso Preparation time: 10 minutes Cooking time: 40 minutes 2 whole Treviso or Chioggia radicchio 2 tablespoons unsalted butter, cut into 1/4-inch cubes 2 cups strong veal stock Kosher salt to taste Freshly ground black pepper to taste.

1. Preheat oven to 300 degrees. Trim stalk of each radicchio to 1/2 inch. Split radicchio in half lengthwise through the stalk.

2. Place radicchio cut-side up in a baking dish just large enough to hold the four pieces. Tuck butter between leaves of each half.

3. Sprinkle with kosher salt and pepper. Pour in stock to a depth of 1 1/2 inches. Cover tightly with aluminum foil. Cook 20 minutes.

4. Uncover carefully to avoid steam and turn the radicchio pieces over. Recover and cook an additional 20 minutes, or until a skewer easily pierces the stalk ends.

5. Drain, reserving the stock for another use, and serve radicchio as a side dish.

Yield: 4 servings as a side dish. FOR GROWING YOUR OWN