Welcome to the start of the CSA season. Here are some recipes to coordinate with your delivery this week.
A simple sorrel sauce is hard to beat, and a great first recipe if you've not cooked with the leaf before. I love it as the base for a poached egg, but the same sauce, perhaps softened with a touch more cream, is delicious with fried or grilled fish, particularly oily ones; it's also good with fishcakes. Or try it as a dressing for a cold chicken and potato salad. Serves two.
- 1 egg yolk, plus 2 eggs for poaching
1 small bunch sorrel, tough stalks removed
1 oz butter, plus more for the toast
2 tbsp double cream or creme fraiche
Sea salt and freshly ground black pepper
A pinch of sugar
2 thick slices of bread
Melt the butter in a small pan over a low heat. Add the sorrel and cook gently, turning it over from time to time, for a few minutes, until wilted. Add the cream or creme fraiche, and stir in to the sorrel until the whole thing is steaming hot but not boiling. Remove from the heat.
Let the sauce cool for a minute or so, then beat in the egg yolk. Season with salt, pepper and a pinch of sugar, and leave in the pan to keep warm.
As quick as you can, poach the eggs and toast the bread. Butter the toast, top with the warm sauce and finish with the eggs. Serve at once.
- more Sorrel recipes: http://vegetarianrecipelinks.blogspot.com/2012/03/sorrel-recipes.html
http://www.thekitchn.com/market-recipe-spring-quiche-with-leeks-and-sorrel-169870
http://www.guardian.co.uk/lifeandstyle/2008/jun/07/recipe.foodanddrink1
http://www.epicurious.com/tools/searchresults?search=sorrell
- 1 organic or free-range chicken, cut into 8 pieces
Salt and freshly ground pepper
11 oz rhubarb
1/4 cup raw organic sugar
Cut the rhubarb into pieces and mix it with the sugar in a bowl.
Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven, and roast for 15 minutes more.
Rhubarb-b-Que Saucefrom: http://www.thekitchn.com/rhubarb-for-dinner-savory-rhub-151491
- -3 cups of rhubarb- sliced
-1 cup of water
-½ cup onion, diced
-1 or 2 cloves of garlic, minced
-2/3 cup of brown sugar
-1T vinegar (white, cider, balsamic- whatever you have around)
-½ cup of tomato paste or Ketchup
-1T Cayenne Pepper
-Oil
-S and P to taste
Heat up 1T oil in a skillet and cook your onions for about 3 minutes, toss in the garlic and cook for a minute or 2 more- Add to the Rhubarb mixture. Put it into a blender, food processor, or use and immersion blender to process until smooth. Place back into the saucepan over low heat. Add the brown sugar, vinegar, tomato paste, cayenne, and S and P to taste. Let it simmer for about an hour, stirring occasionally. If it gets too thick for your liking, you can add some water, broth, wine, beer or whatever you happen to be drinking at that time, until it is to the desired consistency. If you accidentally add too much, just let it simmer for longer.
Will keep in the fridge for up to a week. Use as you could any barbecue sauce, and it makes a great dipping sauce for anything- Chicken, pork, fingers….mmmmm."
- more Rhubarb recipes:http://www.thekitchn.com/rhubarb-for-dinner-savory-rhub-151491
http://sweets.seriouseats.com/2012/04/6-sweet-rhubarb-recipes-we-love.html
http://gnowfglins.com/2012/05/25/rhubarb-seasonal-recipe-round-up/#
"A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes."
- 1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste
1. In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
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