green city market– june virtual csa

June CSA

Below is the second installment of the Green City Market virtual CSA.

The point of these recipes is to be a tool to inspire market shoppers to experiment with new ingredients that will be available for the next month. It is hard this time of year to hold too tightly to any ingredient. Peas are here now and will be gone in a flash. Strawberries too.

But that’s how it goes. So eat ’em up while you can. There will be new recipes next month.

As always thanks to Elise for the sketches and all the work she puts into creating this document. And of course thanks to the market and the growers for doing the heavy lifting.

Cucumber Salad

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  • 2 medium cucumbers
  • 1 bu chives hopefully with their flowers
  • ½ bu dill
  • ¼ C white wine vinegar
  • ½ C sour cream
  • 1 small red onion or shallot
  1. With a vegetable peeler stripe the cucumber
  2. Cut the cucumber in half lengthwise and scoop out the seeds if they are large
  3. Slice the cucumber into half moons
  4. Slice the red onion thinly
  5. Finely chop the dill and chive reserving the chive flowers if available
  6. Whisk the vinegar, sour cream and herbs together with several pinches of salt and black pepper
  7. Combine the cucumbers, onion and dressing and sprinkle the top with the chive flowers

Serve on its own or alongside grilled fish or chicken

Kale, Tomato, and Crispy Chickpea Salad

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  • 1 bu kale or other hearty green
  • 1 qt cherry tomatoes
  • 1 cucumber
  • 1 12oz can of chickpeas
  • ½ tsp ground cumin
  • ¼ C red wine vinegar
  • ½ C olive oil
  • 1 bu basil
  • ½ bu mint
  • 1 bu parsley
  1. Heat the oven to 400F
  2. Drain the chickpeas and toss with a glug of olive oil, salt and the cumin
  3. Spread out on to a sheet tray and bake until crispy
  4. Remove from the oven and allow to cool
  5. Cut the kale into ribbons and massage until tender
  6. Half the cherry tomatoes
  7. Dice the cucumber
  8. Pick the herb leaves
  9. Combine the kale, tomatoes and cucumber with the red wine vinegar and olive oil
  10. Just before serving toss the whole lot with the picked herbs and crispy chickpeas
  11. Taste and adjust seasoning adding salt, vinegar or hot sauce as desired

Spring Pea Pasta Salad

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  • 1 lb pasta (small shapes work best here)
  • 1 C buttermilk (or yogurt)
  • ½ C mayonnaise
  • 1 lemon
  • 1 lb fresh peas (use frozen out of season)
  • 1 bu mint
  1. Boil the pasta per the package’s instructions
  2. Whisk together the buttermilk, the mayo, the lemon zest and juice and taste adding salt and pepper as needed
  3. When draining the pasta, place the peas in the bottom of the colander and pour the hot water over the peas to lightly cook
  4. Toss the peas and pasta together and allow to cool
  5. Pick the mint and tear into pieces
  6. Dress with the buttermilk dressing and the fresh mint, seasoning as desired

Summer Potato Salad

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  • 2lbs potatoes, a variety of colors if available
  • ¼ C whole grain or Dijon mustard
  • 1 T white wine vinegar
  • ½ C olive oil
  • 5 garlic scapes
  • 1 red onion
  • 1 bu kale or other hearty green
  • 1 bu parsley
  1. Cover the potatoes in cold water with a hefty pinch of salt and bring to a boil
  2. Reduce to a simmer and then cook potatoes until tender
  3. Slice the garlic scapes thinly and combine with the mustard, vinegar and olive oil
  4. Drain the potatoes and immediately dress with the vinaigrette
  5. Strip the kale leaves, wash, dry and slice thinly
  6. Slice the red onion into half moons
  7. Roughly chop the parsley
  8. Combine all together, with a pinch of salt, taste and adjust seasoning as desired

Note: the colder the potato salad is served the more salt and vinegar it will need to taste delicious

Pavlova with Cherries, Blueberries and Peach Sour Cream

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When recipes call for egg yolks only, it feels like a true shame to pitch the whites, and so I save them no matter what. But that shameless frugality can lead to jars and jars of egg whites in the back of the fridge. Meringues are a perfect way to use up those stray egg whites. Pavlova is a classic dessert of Australia often paired with tropical fruits and always has a creamy center. I use sour cream instead of the traditional whipped cream to help cut the sweet of the meringue. This time of year when the blueberries and cherries still have a bit of tartness to them, I love pairing the sweetness of the meringue against the fruit and the creaminess of the sour cream.

This recipe is based on the Cook’s Illustrated Pavlova recipe. On average, one egg’s white is 1oz and so don’t worry about the count of egg whites in your long lost jars, just measure it out in ounces.

As for vanilla, I like the Massey Vanilla Paste. It is a combo of vanilla seeds and extract. It has delicious flavor and I love the dark vanilla seeds dotting the meringue. You can use any sort of vanilla extract to replace the paste, but when there are so few ingredients, it is worth it to use the best you can find.

  • 4oz egg whites, room temperature
  • ¾ tsp vanilla paste
  • ¼ tsp cream of tarter
  • 1 C sugar
  • 1pt blueberries
  • 1 C cherries (I like the balaton half sweet, half tart variety but sweets will work too)
  • 1 sprig of mint, torn into little pieces (if you can’t find mint simply omit or substitute another herb you like—basil, lemon balm, thyme)
  • 1 C sour cream
  • 1 C peach jam
  1. Preheat oven to 225F
  2. Whisk egg whites, vanilla paste and cream of tarter until foamy
  3. Increase speed to medium high and, while whisking, add sugar in a steady stream
  4. Let mix until meringue is glossy and holds stiff peaks
  5. Spoon a blob of the meringue on to a parchment lined sheet tray
  6. Repeat until out of meringue (usually makes about 8 good sized blobs, but make as many as you are serving)
  7. Dip a spoon in water and make a divet in the center of the meringue
  8. Bake until meringues are dry to the touch and have a few cracks along the service (about an hour and a half or so)
  9. Turn the oven off and let meringues dry out. I left them in the oven for an additional 2 hrs
  10. Gently lift from the parchment paper and store in an airtight container. Meringues, if stored this way, will keep for at least a week.
  11. To plate, whisk sour cream and peach jam until well-combined
  12. Toss the blueberries, cherries and torn mint
  13. Place meringue on center of plate
  14. Spoon peach sour cream onto center of meringue
  15. Top with a handful of the berries and serve

One comment to “green city market– june virtual csa”

  1. I just made my first pavlova two days ago! Wish I had this recipe; mint would have been a great addition, and I like the idea of the peach sour cream. Cream of tartar is not something I keep around the house; does it make it so much better? Also I learned the indent needs to be much deeper than I thought.

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