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Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
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Cowboy Caviar
By: Margaux Pisciotta
Prep Time: 10 minutes Total Cook Time: 10 minutes
Cowboy Caviar is a long-time favorite summer recipe. Combining the peak of summer produce with fiber-packed legumes and fresh herbs, it is a refreshing snack with chips or an easy topper for a salad.
Optional Ingredients:
Tip 1: Most greens can be preserved in the freezer for the future. To freeze, remove tough stems and fibers, chop if desired, and blanch in boiling water for 2-3 minutes. Remove from water, drain, and cool. Package and allow to freeze. This is a great way to preserve greens for your soup-cooking self down the line.
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Kohlrabi Latkes
Ingredients
2 lbs kohlrabi, peeled and grated (about 4–5 medium bulbs)
1/3 cup grated Parmesan cheese
2 large eggs
3 tablespoons all-purpose flour
¾ teaspoon salt (adjust to taste)
Freshly ground black pepper, to taste
Optional: olive oil for frying
Step 1.
Peel the kohlrabi bulbs with a vegetable peeler or knife. Grate using a box grater or food processor. Place grated kohlrabi in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2.
In a large bowl, combine the drained kohlrabi, Parmesan, eggs, flour, salt, and pepper. Stir until fully incorporated. The mixture should be moist but hold together when pressed.
Step 3.
Two options to cook:
- Bake: Preheat oven to 425°F. Line a baking sheet with parchment and lightly oil it. Place scoops of the mixture onto the sheet, flatten, and spray or brush the tops with oil. Bake 15–20 minutes, flipping halfway through, until golden and crisp.
- Pan-fry: Heat a thin layer of oil in a skillet over medium heat. Scoop ¼-cup portions of batter, flatten slightly, and fry ~3 minutes per side, or until golden brown and cooked through. Drain briefly on paper towels.
Tip:
Make a full dinner out of this by adding a simple salad of lettuce, tomatoes, lemon juice, olive oil, salt and pepper. We had the latkes with labneh and with Nandita's carrot top pesto. Nobody - not even my teenage son! - needed additional protein.
Speaking of pepper - Sourcery's black pepper is SO GOOD.
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Prep Time: 10 minutes Total Cook Time: 45 minutes
Ratatouille is familiar to all of us these days thanks to the popular Pixar movie, but has its origins in Southern France. It is considered to be comforting and cozy, using up the best of summer harvest. This version aims to cut down on active cook time by swapping stovetop sautéing with oven roasting. This recipe is flexible so feel free to use as much or as little of each ingredient as you wish or whatever you have on hand. I like to serve mine with warm crusty bread to soak up all the sauce.
Tip 1: This is also a great recipe to throw in some of those extra greens you have lying around, whether its carrot tops, kale, or even collard greens. Chop them up finely and throw them in the pan during the last 5-10 minutes of simmer time. It adds a great nutrition boost and you won’t even know they’re there!
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