Cooking with the CSA

Tomorrow I am doing a tasting for our CSA – these two recipes.  Try them, they are delicious.

Crumbly Mixed Vegetable Quick Bread

  • 1 cup oil
  • 3 eggs
  • 2 cups grated fresh vegetables (beets, zucchini, carrots)
  • 3 cloves grated fresh garlic
  • 1 ½ cups whole wheat flour
  • 1 ½ cups white flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 Tbs kosher salt
  • 1 Tbs mustard seed
  • 1/2 Tbs ground black pepper

Grease 2 bread pans and preheat oven to 350.  Beat oil and eggs until thick and frothy.  Stir in vegetables and garlic.  Mix in the rest of the ingredients.  The dough will be thick, you will probably have to mix it by hand.  Divide into 2 equal parts and pat into the pans.  Bake for about half an hour, check for doneness.  This bread will stay pretty flat.  This is great as a side dish to soup or stew or served hot slathered with butter.  But then again, almost anything is good served slathered with butter.

 

Tangy Red Beans with Kale and Leeks

  • 1 lb dried red beans
  • 1 bunch kale
  • 1 bunch leeks
  • 1/2 tsp ground cayenne pepper
  • 1 tsp ground nutmeg
  • 2 Tbs paprika
  • 1 tsp ground black pepper
  • 1/2 cup white vinegar
  • 1 Tbs kosher salt
  • 2 Tbs brown sugar

Rinse and soak the beans (either overnight in the fridge or with a quick soak on the stove.)  Rinse then put the soaked beans in a large pot with 8 cups water and bring to a boil.  Skim off any foam, lower heat to a low boil.  Finely chop the kale and add to the pot.  Slice the leeks into a bowl of cold water and gently toss to remove all the dirt.  Drain and rinse a second time, third if needed to clean them.  Add leeks to the pot.  Cook for ~2-3 hours until beans are soft.  (The leeks and the kale will be very soft, this is good.)  Add in the spices, sugar, salt, and vinegar.  Cook at least another half hour. 

 

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