CSA Share Week 9
Shallots- KCFS
Garlic-KCFS
Coriander- KCFS
Potatoes- KCFS
Onions- KCFS
Baby Carrots-HHF
Mint-KCFS
Kale-Moon on the Meadow
Beets-Mellowfields
Roasted Garlic
INGREDIENTS
One or more whole heads of garlic
Extra virgin olive oil
INSTRUCTIONS
1. Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
4. Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
5. Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
6. Cover the bulb with aluminum foil.
7. Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
8. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Oven Fries with Coriander Seeds
INGREDIENTS
Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds, cracked
1 teaspoon dried thyme
Coarse kosher salt
INSTRUCTIONS
1. Preheat oven to 450°F.
2. Spray large rimmed baking sheet with nonstick spray.
3. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl.
4. Transfer to prepared sheet, spreading in single layer.
5. Sprinkle with salt and pepper.
6. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes.
7. Season to taste with coarse salt and serve.
Carrot Top Pesto
Ingredients
1 clove garlic chopped
2 tbsp freshly-squeezed lemon juice (about 1/2 of a lemon)
1 tsp fresh lemon zest (about 1/2 of a lemon)
carrot tops from 1 large or 2 smaller bunches of carrots (yields 1 cup blanched)
1/4 cup fresh mint leaves
4 green onions fresh green parts only
1/2 cup raw walnuts (optional)
3 tbsp olive oil
salt and pepper to taste
Instructions
To blanch the carrot tops: remove thick stem pieces. Bring a pot of water to a boil. Prepare a large bowl with ice cubes and cold water in it. Once boiling, add the carrot tops to the pot. Stir occasionally, cooking for about 3 minutes or until bright green and tender. Immediately remove from the pot, drain the hot water, and add the carrot tops to the ice cube bowl to stop the cooking process.
Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired.
To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed. Serve right away.
Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal.