Broccoli and Cilantro Soup

I modified this recipe that was provided by our CSA by adding Jerusalem artichokes and roasted corn.

Broccoli and Cilantro Soup

One stem of green garlic, three garlic scapes or 3 cloves of garlic

4 cups chicken or vegetable stock

2 cups broccoli (I used 1 c broccoli and 1 c Jerusalem artichokes, peeled)

A handful (about 1/4 cup) of cilantro, plus some for a garnish

1 cup milk

½ pkg Trader Joes’s roasted corn, thawed (optional)

(peeled salad turnips and chives could be a good addition to this soup)

1. Chop the garlic finely. Chop broccoli, including florets and peeled stem.

2. Add the garlic and broccoli  (and Jerusalem artichokes if using) to the stock, cover and bring to a boil.

3. Simmer for 20 minutes or until the vegetables are soft.

4. When the soup has cooled, add the cilantro. (It’s okay to include some stems.) Puree

the mixture until smooth with a blender.

5. Add the milk and corn and reheat the soup in the original pot.

6. Garnish with cilantro leaves.

Season individually with salt and pepper.

Pickled Radishes

Our CSA provides a few recipes each week and this is one of them. If your kids eat pickles, then they may chomp these up in no time. I also pickled the turnips. Yummy!

Pickled Radishes and/or Turnips (adapted from davidlebovitz.com)

1 bunch radishes
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled (or use the equivalent amount of green garlic)
optional: 1 chile pepper, split lengthwise
1. Trim off the leaves and ends and slice thickly (as shown.)
2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.

CSA Week 2

From CSA 1: broccoli, green garlic, salad turnips, radishes, lettuce mix, cilantro, collards, mustard greens, Swiss chard, broccoli raab, chives, strawberries, peas, spinach

From CSA 2: asparagus, carrots, garlic scapes, snow peas, kale, salad mix, scallions

Italian-Inspired Greens, Tomatoes, and White Beans

Italian-Inspired Greens, Tomatoes, and White Beans

I always love a kale, tomato, white bean combo, so when I saw all of the greens in this week's CSA I decided that I could expand on tradition.

3 cloves garlic, 3 garlic scapes, or green garlic with leaves, chopped
1 bunch of hearty greens (kale, chard, bok choi, turnip greens, radish greens, etc.), chopped
3-4 spring onions, chopped (separate the white and green parts)
1 T olive oil
1 can (14.5 oz) diced tomatoes (too early for tomatoes from the CSA)
1 can (14.5 oz) white kidney beans, drained
1 can (14.75 oz) pink salmon, drained and separated into smaller pieces
2 T lemon juice
salt and freshly ground pepper to taste

1 box whole-wheat rotini pasta, cooked according to package instructions
Parmesan cheese, grated

1. Put the water on for the pasta.
2. Saute the white parts of the onion and garlic in olive oil over medium heat for 1-2 minutes. Then add the chopped greens. Saute for about 5 minutes.
3. Add canned tomatoes and salmon and cook a little longer until pasta is done.
4. Stir in white beans, lemon juice, and season with salt and pepper (a few fresh herbs would be nice too).
5. Add greens mixture to drained pasta. Grate some Parmesan cheese over the top and serve.

CSA Week 1

From CSA 1:
Spring onions, French breakfast radishes, kale, salad mix, peppermint, mixed greens, salad turnips, bok choi, spinach, garlic scapes, purple-topped turnips

CSA 2 begins next week.

CSA Cooking

I've decided that I need to record the recipes that I try using my Community Supported Agriculture (CSA) veggies. I really enjoyed the cooking challenge the last time that I joined a CSA because it provided so many vegetables that I am not accustomed to eating or cooking. There is no need to re-invent the wheel every summer!  My family along with two other families joined two different CSAs this summer. One CSA has standard produce and the other features some more exotic fare. I'll try to post the recipes that I make each week.

I would love to know what you do with your new pile of produce every week whether it comes from your own garden, a CSA, a farmer's market, or the grocery store.

Reaching a Broader Audience in Anthropology

http://neuroanthropology.net/2010/03/03/on-reaching-a-broader-public-five-ideas-for-anthropologists/