HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE AND HOW WE USED IT

1. Arugula:. This went into salad (see number 2) and dressed this week’s recipe (see below).

2. Lettuce:. Salad, along with the arugula (number 1), snap peas (number 3), and radishes (number 5).

3. Snap peas: See number 2.

4. Amaranth: See this week’s featured recipe, below.

5. Radishes: See number 2.

6. Oregano: Currently hanging up to dry.

7. Green onions: See number 9.

8. Gooseberries: My as-yet-unrealized plan is to turn these into a gastrique that gets blended with lemon and rum for a summer cocktail. Will report back.

9. Zucchini: Sautéed with shrimp and green onion and spooned onto rolls for tortas, with avocado and cilantro as garnish.

RECIPE: GREENS & BEANS BURGER, SUMMER 2014 EDITION
Some say, if it ain’t broke, don’t fix it. I say, if you love it, experiment with it and see if it comes back to you. (That’s the expression, right?) A spirit of innovation worked in our favor this week, when we revisited one of our beloved standbys, the Bittmanesque veggie burger.

A quick history: We started out two summers ago with a corn and zucchini prototype before progressing to kale and black beans and then matriculating to dandelions and chickpeas. The latest iteration is always my favorite, but this time I mean it: Amaranth and cannellini beans are a match made in heaven. Especially when you slather some sautéed onions and rhubarb barbecue sauce on there.

» 1 bunch cooked amaranth (also known as callaloo)
» 1 can cannellini beans, rinsed and drained
» 4-5 Tbsp olive oil
» 3-5 carrots, grated
» salt and pepper
» ½ cup breadcrumbs or panko
» ½ tsp ground cinnamon
» ¼ tsp nutmeg
» pinch of cayenne
» all-purpose flour, as needed

Squeeze all of the water out of the amaranth and finely chop it. Put the beans in a large bowl and mash roughly. Stir in greens. Set aside.

Put 2 Tbsp oil in a deep skillet over medium heat. When hot, add the carrots and sprinkle with salt and pepper. Cook, stirring, until the carrots soften and color, about 5 minutes. Stir in the breadcrumbs and spices and cook, stirring, for another minute.

Stir the carrot mixture into the bean mixture, blending well. Let cool for a few minutes before shaping into patties. If the consistency seems too wet, add a little flour as a binder before forming the mixture into patties.

Wipe out the skillet then add 2 Tbsp oil over medium heat. When the oil is hot, slide the burgers into the pan. Cook until nicely browned on one side, about 5 minutes, flip carefully, and cook the other side until firm and browned. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!

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