Fall CSA Box #1 Recipes

Crispy Oven Fries:

– Preheat your oven to 400 degrees.

-Scrub up to 7-10 whole unpeeled potatoes and dry them off well.

-Cut each potato in half the long way, and then cut each half into steak fry size pieces.

-Put the potatoes in a large bowl and toss with 3 Tbsp olive oil, sea salt and pepper.

-Coat a baking sheet with olive oil and spread the potatoes out.

-Bake 30-40 minutes until brown and crispy.

Glazed Curried Carrots with Currants and Almonds:

-Peel and slice 1 bunch of carrots into ½ inch thick slices.

-Toast ½ cup sliced almonds in a skillet over medium heat until lightly browned, about 5 minutes. Set aside.

-Then sprinkle 11/2 tsp curry powder in the still warm skillet and stir for a few seconds.

-Add the carrots to the curry powder with ½ tsp salt, 1 Tbsp sugar and ½ cup organic chicken broth.

-Cover and simmer over medium high heat about 5 minutes.

-Uncover and increase heat to high stirring occasionally until the liquid is reduced to about 2 Tbsp, 1-2 minutes.

-Add 1 Tbsp butter, ¼ cup currants and 1 Tbsp sugar.

-Cook stirring frequently, about 3 minutes.

-Turn off heat and add the juice of one lemon and the toasted almonds. Toss together and season with black pepper.

Red Cabbage Slaw with Maple-Mustard Dressing:

-In a small jar combine: 1 tsp coarsely ground juniper berries, ½ cup canola oil, 2 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 2 Tbsp dijon mustard, ¼ tsp dry mustard, and a pinch of sea salt. Shake well and set aside for an hour for flavors to meld.

-Finely shred 1 ½ lbs red cabbage, and 1 large carrot.

-Mince 1/3 cup fresh parsley

-Combine veggies in a salad bowl, Toss in just enough dressing to coat, and add sea salt to taste if desired.

Swiss Chard with Winter Squash:

-Wash 1 bunch Chard, drain, slice the stalks into ½ inch slices and set aside. Shred the leaves into 2-3 inch pieces and set aside.

-In a heavy 3 quart saucepan combine the chard stems, 1 coarsely chopped large red onion, ¾ lb winter squash that has been seeded and cut into 1 inch pieces, ½ cup water, ¼ tsp of sea salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and1/8 tsp ground allspice.

-Bring to the boil, then reduce heat and simmer, covered, until the squash is almost tender, about 7 to 9 minutes.

-Add the chard leaves, cover, and simmer over medium heat until the chard and squash are tender, about 2 to 3 minutes.

Pureed Roasted Parsnips

2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste

Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

– Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.


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