Tomatoes, quartered and tossed with balsamic vinegar, olive oil, and a sprinkle of dried oregano from a previous box.
Roasted Chioggia beets with sliced Manouri cheese.
Broccoli salad, with carrots, roasted almonds, bacon and onion. I started with a broccoli salad recipe from Simply Recipes which suggested blanching the broccoli. Great idea!
Lacinato kale, potatoes, and peppers went into a Torta di Potatas y Kale. Starting with a recipe for Torta di Potatas from another CSA member, and using a recommendation from Hen Waller to roast the kale before using, I whipped up this traditional Spanish dish in my cast iron pan. Here is the recipe I followed:
Torta di Potata y Kale
- 1 bunch kale, separated from stems, torn into pieces and roasted with olive oil at 400F for 10 minutes
- 6 small potatoes, diced and steamed until tender
- 1 onion, chopped
- 3 gypsy peppers, seeded and chopped
- 2 tablespoons olive oil
- 8 eggs
- 1/4 cup green onion tops
- Salt & pepper
While roasting the kale and steaming the potatoes, sauté the onions and peppers in olive oil for about 5 minutes. Add in the potatoes and kale, sauté 5 minutes more. Mix the eggs, add in the onion tops and S&P. Pour over vegetables, turn down heat to medium-low, cover and cook for 8 minutes, until almost set. To finish, run pan under broiler for 1-2 minutes to set the top. This can be served hot, room temperature or cold.
All the bold items came from our vegetable box from Two Small Farms. Image courtesy of Two Small Farms website.