Pickled Cucumbers (also works with other veggies)
Contributed by Gabriela Munoz
Modification: I also added dill seeds and mustard seeds.
Pickles: Avoiding Common MistakesContributed by Susan Rowe Harrison, Philip, and Lucia
How to Freeze GreensContributed by From Susan Rowe Harrison, Philip, and Lucia
Sauteed Collard GreensContributed by Gabriela Munoz
I had never eaten collard greens until I got them at the CSA. Most recipes I found involved long cooking times and lots of steps. This recipe seemed promising and simple enough. I tried it and loved it--now collards are among my favorite greens!
Note: I usually don't like boiled food but, although this recipe calls for brief boiling, the end result is not soggy--I even had some crispy leaves. Really yummy. It also works well with kale, though you may want to boil for only 10 min.
Mustard Greens with BaconContributed by Susan Rowe Harrison, Philip, and Lucia
Kohlrabi RemouladeContributed by Susan Rowe Harrison, Philip, and Lucia http://www.seriouseats.com/
Kohlrabi SlawContributed by Dale Williams
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 shallot (thinly sliced)
2 bulbs kohlrabi (bulbs peeled and grated, leaves thinly sliced)
1 granny smith apple (cored and grated)
2 tablespoons roughly chopped parsley
kosher salt and freshly ground black pepper
Whisk together the cider vinegar, Dijon and olive oil. Season with salt and pepper then add the sliced shallots. Mix to combine then let the shallots sit in the vinaigrette for 5 minutes. After 5 minutes, mix in remaining ingredients. Season with salt and pepper and serve.
Tip: the kohlrabi bulb has a similar flavor to broccoli stalks and cabbage.
Japanese-Style Shiso Pesto
Contributed by Denise Woodin
makes 15-20 servings
4 c. tightly packed shiso leaves
1/2 c. raw pistachio nuts
2 tbsp miso paste (any type)
1 clove garlic, pressed
1 lemon (juiced)
1/2 c. olive oil
1/4 c. rice bran oil
In a food processor add the nuts, shiso, miso paste, garlic, lemon juice and olive oil. Pulse until evenly ground.
Turn the food processor to “on” and let it puree while slowly adding the rice bran oil until smooth. The consistency should be between a sauce and a paste. Miso should make the pesto plenty salty, but you can adjust the salt and acidity (lemon) to your liking if necessary.
If you made far more than you can use in a few days (as I did), you can add the remaining pesto to ice cube trays, drizzle a touch of oil on each, cover with plastic wrap and freeze to preserve individual servings. Enjoy for months!
Tomatillo SauceContributed by Gabriela Munoz
After trying tomatillos with grilled cheese and raw, I realized I did not like them much. But I gave them another try and I totally LOVE this sauce--I could have it by the spoonful. And it's very easy to make.
Additional ResourcesContributed by Susan Rowe Harrison, Philip, and Lucia
I also save recipes on Pinterest: https://www.pinterest.com/