Enjoyed the new potatoes along with some of the greens from the farm box.
We steamed them and then toss them in olive oil with some crushed red chili peppers and parsley.
Recipe by a Westside CSA Shareholder… Read the rest
-1 tablespoon oil
-1/4 cup green onion
-1 teaspoon minced ginger
-2 cups rhubarb
-1/2 teaspoon dried chilies, crushed
-1/4 cup water
-2 tablespoons honey
-pinch of salt
-4 oz udon or soba noodles
-2 handfuls of kale
-cilantro and lime wedges for topping
In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes.
Next, stir in rhubarb, water, honey, and chilies. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)
Prepare noodles according to directions, drain, and set aside.
Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt.
Top with cilantro and lime wedges to serve. Enjoy!
By Erin Alderson on naturallyella.com, 4/12… Read the rest
Makes about 5 cups
-2 pounds rhubarb stalks, cut into 1/2-inch dice
-1/3 cup ruby port
-1/4 cup red wine vinegar
-1 cup sugar
-Zest of 1 orange, peeled in wide strips
In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil.
Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes.
Discard the orange zest. Transfer to a blender and puree.
Season with salt and cayenne. Enjoy!
-800 g various beetroots (or, if you can’t get them, one type is fine)
-300 g rhubarb, cut on an angle into 2.5 cm pieces
-30 g caster sugar
-2 tsp sherry vinegar
-¾ tbsp pomegranate molasses
-2 tbsp maple syrup
-2 tbsp olive oil
-½ tsp ground allspice (pimento)
-1 small red onion, thinly sliced
-20g picked parsley leaves
-100g creamy Gorgonzola or similar blue cheese, torn into small chunks
-Salt and black pepper
Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one – it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.
For the Streusel
-1⁄2 cup flour
-1⁄2 cup sugar
-2 tbsp. packed light brown sugar
-1⁄2 tsp. lemon zest
-1⁄2 tsp. kosher salt
-1⁄4 tsp. almond extract-4 tbsp. unsalted butter, cubed
-1⁄2 cup chopped almonds
For the Muffins
-1 15-oz, can cannellini beans, drained & rinsed
-1 sm. head of radicchio, cored and leaves torn
-2 celery stalks, sliced
-2 T. chives, chopped
-2 T. parsley, chopped
-¼ c. pine nuts, toasted for a minute or two
-Salt & pepper to taste
-1 c. of chopped parsley
-3 t. fresh lemon juice
-2 T. champagne vinegar
-1 garlic clove, chopped
-2 T. water, more for thinning
-½ T. organic maple syrup
-1 T. chopped chives, or more to taste
-1 T. extra-virgin olive oil
-Salt & fresh ground black pepper
Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.
Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!