Friday, May 17, 2013

KWTCSA Joins the Green-Woodstock Event for Second Year

On May 5th, the CSA core group members once again joined the Friends of the Greenwood Playground to share information on our CSA, the Garden of Eve, and Milk Not Jails. Our table included samples made from produce from the previous day's winter share, plants, and produce. Eve the farmer donated plants, produce, and eggs to the Friends of the Greenwood Playground raffle. It was a beautiful day and we spoke to many current and potential CSA members.

Our food offerings included (recipes are below):

  • Broccolini, scallion, and feta frittata bites
  • Bread and butter apple pickles
  • Carrot-Date Bread
  • Bread and Butter (Ronnybrook butter from Milk Not Jails)
  • Fresh milk
Photo: Yummmmmmmmm, drool. Amanda Czepiel's amazing and tasty eggs-n-herbs

Easy Carrot-Date Bread
2 eggs
1 cup organic sugar
2/3 cup canola oil
1½ cup flour (unbleached white or whole wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon sea salt
1½ cups grated carrot
1 cup dates, chopped
Preheat oven to 350 degrees. Oil a loaf pan.
In a medium bowl, beat eggs, sugar, and oil. In a separate bowl, stir flour, baking soda, cinnamon, nutmeg, and salt together. Add flour mixture to egg mixture and mix well. Add carrots and dates. Pour batter into loaf pan.
Bake for one hour. Remove from oven and let cool in loaf pan.
Quick Bread & Butter Apple Pickles
Adapted from Amy Traverso’s “The Apple Lover’s Cookbook”
1 large seedless English cucumber
1 tablespoon kosher salt
2 large firm apples
2 shallots, peeled
1 cup rice vinegar
½ cup water
½ cup honey
1 tablespoon sugar
1 cinnamon stick
1 spring tarragon

Slice cucumbers on a mandoline into thin slices. Put in a colander and toss with salt. Let sit for 20 minutes.

While the cucumbers sit, cut the apples into quarters and cut out the seeds. Thinly slice each apple quarter on the mandoline. Then slice shallots on the mandoline.
In a small bowl, stir together the vinegar, water, honey, and sugar. Add the cinnamon stick and tarragon, and then pour the mixture over the apples and shallots. Rinse and pat dry cucumbers and add to apple mixture. Refrigerate for at least 1 hour before serving. Pickles will keep up to 2 weeks in the refrigerator.
Broccolini, Scallion & Feta Frittata
1 bunch broccolini (about a pound)
1 bunch scallions, green and white parts thinly sliced
2 tablespoons olive oil
8 eggs
¼ cup heavy cream
Salt and pepper
1 cup crumbled feta
¼ cup chopped parsley
Preheat oven to 325 degrees. Oil 8 x 8 inch baking dish.
Bring large pot of salted water to boil, add broccolini, and cook until al dente, about 2 minutes. Drain and roughly chop.
Heat 1 tablespoon olive oil in medium skillet and sauté scallions until soft, about 5 minutes. Set aside.
In large bowl, whisk eggs, cream, salt and pepper to blend. Add cooled broccolini and scallions to bowl, then feta. Pour mixture into oiled baking dish.
Bake frittata until firm in center, 45 to 55 minutes. Transfer baking dish to rack and cool for 15 to 20 minutes. To unmold, place a platter on top of frittata baking dish. Using oven mitts (be careful!), hold baking dish and platter together and invert frittata onto platter. Then place another plate on top of frittata and flip again so frittata is right side up.
Cut frittata into 24 bite size pieces to serve as hors d’oeuvres or cut into 8 pieces to serve as a main course for brunch or lunch with a side salad.
Frittata can be made 1 day ahead and chilled. Rewarm in a 325 degree oven for about 10 minutes or until heated through.
*This recipe is very adaptable. Add chopped sausage, use chard instead of broccolini, or crumble in goat cheese in place of feta.



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