Week 2

This weeks share will have Lettuce, Kale or Broccoli Raab, Garlic Scallions, Snap Peas, Cucumber and Shallot Scapes.

Broccoli Raab has small buds that look like broccoli and leaves that look like turnip greens the entire plant is edible and is commonly added to pasta dishes or can be used in place of any cooking green.

Shallot Scapes are the flower stalk of a shallot plant and a delicious spring treat.

Kale Stuffed Portabella Mushrooms

4 large portabella mushrooms
cooking spray or olive oil mister
salt and pepper to taste
1 tbsp. + 1 tsp. olive oil
2 shallot scapes
2 garlic scallions
1 bunch kale (about 8 ounces)
1/3 cup white wine, cooking sherry or marsala wine (I have used all 3 at one point or another)
2/3 cup milk
1 tablespoon
1 cup parmesan or asiago cheese
1/4 cup panko or bread crumbs

Preheat oven to 400 degrees.
Spray tops of mushrooms with olive oil or cooking spray. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot scapes and garlic scallions; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
Once wine has cooked off, add milk and flour. Return heat to medium and cook until sauce has thickened, about 3 minutes more. Remove from heat.
Divide kale mixture into mushrooms. Top each with cheese. Bake for 10 minutes.
Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.

The snap peas rarely make it to the cooking stage in our house but when they do this is how we cook them.

Garlic Snap Peas

1 tablespoons olive oil
2 cups sugar snap peas
2 garlic scallions sliced thin
salt & pepper

Heat a wok or large skillet over medium to medium high heat. Add oil and swirl around the pan. When oil is shimmering, add sugar snap peas. Stir frequently for about 3 minutes or until peas are starting to soften but are still crisp-tender. Add garlic scallions and stir constantly for one minute. Season well with salt & pepper and serve.

4 thoughts on “Week 2

  1. Pingback: Week 3 – 2015 | The Pumpkin Farm CSA

  2. Pingback: Week 5- 2015 | The Pumpkin Farm CSA

  3. Pingback: CSA 2016 Week 4 – The Pumpkin Farm CSA

  4. Pingback: CSA 2016 Week 5 – The Pumpkin Farm CSA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s