I am doing this farm share thing this summer and I have to use this stuff before it rots. Week 1 included the following:
Berkshire Pork Chops - 2 per pack, appx 1 #
Ramp Linguine - 1 #
Pasture Raised Eggs - 1 dozen
Whole Spelt Flour - 2#
Red Russian Kale - 1 bunch
Radishes - 1 bunch
Spinach - 1 bunch
Leaf Lettuce - 8 oz
Asparagus - 1 lb
Rhubarb - 1 lb
Strawberries - 1 quart
Chicken Bratwursts - 1 pack (4 links)
Sorghum Syrup - 1 half pint
Ideas?
Make a true carbonara with the ramp linguine and fresh eggs, adding the egg yolks raw at the end as is traditional.
Quick pan fried pork chops with braised red Russian kale and radishes.
Grilled chicken bratwursts with spelt-flour spaetzle and strawberry/rhubarb mostarda.
A salad of leaf lettuce, kale, radishes, shaved asparagus & strawberries with sorghum vinaigrette.
The list is endless. I envy you!
use some of the sorghum syrup and the rhubarb and strawberries to make a strawberry/rhubarb pie or crumble.
Sautee the kale/spinach/asparagus with the chicken bratwursts, some garlic and onions, fresh grated parmesan cheese or some feta cheese, and use it alone, or serve it as a topping for the linguine.
Take a salad for lunch with the radishes and lettuce.
Pork chops with roasted asparagus and wilted spinach.
Asparagus and kale tortilla with the lettuce and radishes as a side salad.
You could use the spelt flour to make a crumble topping for a rhubarb and strawberry crumble. This will freeze well so you could make more the you need. Could also make custard with some of the eggs to go with.
Without knowing how many people you are cooking for, and how much freezer space you have, it is hard to come up with the best uses.
A quiche with spelt flour crust, eggs, one of the chicken bratwursts and your choice of chopped/mixed veggies.
You could make kale and chickpea curry with the red russian kale (http://www.harighotra.co.uk/indian-re...) and radish and lemon salad with the radishes:
Finely slice the radishes and place them into a bowl
Add chopped coriander leaves and chilli to the bowl
Toast cumin seeds in a dry pan then crush the seeds in a pestle and mortar - sprinkle this into the radish bowl
Grate in ginger, and squeeze in the lemon juice
Sprinkle in a little salt and mix everything together
Are you going to be getting the same quantities in the coming weeks?
If so you might consider sharing the items with a family member or friend. They can contribute to the cost.
I have a daughter who did the 'farm share' deal last year. After a few weeks she was overwhelmed with trying to keep up and frankly a little 'underwhelmed' with some of the items.
For lunches I would definitely hard boil some of those eggs and make egg salad for sandwiches with the lettuce and radishes or a spinach salad. And asparagus omelet would be on my list.
Ditto all the dessert suggestions for the rhubarb and strawberries.
Lots of good dinner ideas. I take it that 'ramp linguini' is pasta? When I google it is a dish made of ramps and pasta.
You've gotten some great ideas. I have the same question as GG...do you have freezer space? How many are you cooking for?
I'd back up and think what I could freeze...the brats, the pork, the spelt flour, the rhubarb and save...the sorghum syrup. The eggs will last a while too but if you get more in a week.....use the eggs with brats for breakfast for dinner with side of asparagus.
I'd make a crustless quiche like dish with the kale, the spinach, and the eggs....or use the pasta idea with eggs and use the kale and spinach. You could put roasted asparagus in either the pasta or the quiche. salad with radishes and the leaf lettuce, adding brats as a side to either. You can add strawberries to any salad, would be especially good with a mixed spinach and leaf lettuce salad. You can add brats to the salad for a main course. You could brine and then grill or roast the pork and add the pasta and stewed greens as a side. Or just slice the strawberries, add a bit of sugar, let them produce their own syrup and eat as dessert or snack with or without yogurt. Or use the pork once cooked as part of the a big salad or pasta.
It's different each week. The newsletter comes out on Monday and pick up is Wed-Friday. I do have freezer space and I am cooking for 4-5 people (3 adults, a teen son and 12 year old daughter). I find that most recipes that are for 4 people seems to be plenty for us.
Great idea about freezing things. Sometimes it seems like too much of something and sometimes there isn't enough. It I just roasted or grilled the asparagus and served it as a side I would need 2 lbs. I love all these great ideas everyone is coming up with!
This week is:
Whole Chicken
Broccoli - 1 head
Spinach - 1 bunch
Garlic Scapes
Lettuce - 8 oz
Strawberries - 1 qt
Kohlrabi - 1 bulb
Radishes - 1 bunch
Cannellini beans - 1#
Ground beef - 1#
Kale - 1 bunch
Green onions
Shredded kohlrabi is a good candidate for slaw. Shred the radishes, too, and slice the green onion and some of the scapes. Cooked cannelini could also be used - use a little salt to get the juices flowing, add pepper, then dress with seasoned rice vinegar. Chill for a couple of hours before serving.
There's a definite problem with amounts being too small for a family of 4-5. Maybe if you pick up your share at a popular time, you can swap with other shareholders, giving up something you don't really want, in order to double your amount of something more useful.
Your pound of ground beef would make 5 skimpy burgers so chili or a meatloaf would be a better use. But for less kitchen heat, use the beef in your favorite meatloaf recipe, but instead, form it into 4 patties and saute them on medium-low heat, 10 min/side, then serve on buns.
Unless it's over 5#, that chicken isn't going to make 5 servings if roasted or grilled/broiled. Deboned and skinned, it would be enough to feed 5 as part of a stirfry that inclused scapes and broccoli. But I'd poach it - bay leaf, peppercorns, a carrot, celery rib, and onion in enough water to submerge the whole bird (liver removed first), bring to a low boil, cover, turn off heat, and come back in an hour. Remove the bird, debone, return bones and skin to the pot and simmer for an hour. Now you can make soup, stew, a la king, etc. Or use the coled meat for chicken salad and sandwiches. Put the skin in a non-stick pan, weigh it down, and crisp it up.
You are going to find yourself needing to supplement amounts at the supermarket, for sure. Think outside the box, like buying a small package of thighs or a breast to boost the amount if you want roast chicken, for example.
these stewed beans with polenta would be a great use for your beans
http://www.amateurgourmet.com/2011/02...
On the side sauteed kale with chopped garlic scapes (taste first! Sometimes they are very strong so you will want to use less), once done and still hot fold in the fresh spinach so it just barely wilts so the greens serve everyone
If you find you can't eat the strawberries before going bad, strawberry jam is always an option.
you can either break the whole chicken up, suturing it up and throwing some in the freezer or cook it whole with aromatics. Plenty of things to do with the chicken and spinach and broccoli go well with chicken.
You can even make some stock with the bones and left over chicken with the beans, maybe like a white bean chili?
ground beef freezes really well. I'd stick in in the freezer and use it later for tacos, or meatloaf or whatever.
Forgot to mention: if your root vegetables are coming with greens attached, remove them ASAP. You can save them for soups or braise them as you would collards and other dark greens, but when they remain attached after harvesting, they sap nutrients and moisture from the tuber/root veg.
Asparagus with hollandaise sause
Deviled Eggs
Omelette with spinach and cheese
Strawberry Rhubarb Pie
http://www.epicurious.com/recipes/foo...
You can bread the pork chops and serve them with the linguine.
Pork chops fricassee in an avgolemono sauce with lettuce over linguine. Spinach salad with charred asparagus strawberries radishes and rhubarb.
Brats in a warm sorghum syrup over Kale.
Flour for pan bread...
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