December 14, 2011 CSA Delivery
Recipe Suggestions from Conne Ward Cameron
click here to see photos of the entire box for this week, from Marcia Killingsworth.
Sweet Potato Soup with Ginger, Leek and Apple
Savory Sweet Potatoes
Kohlrabi and Turnip Slaw
Kohlrabi and Rutabaga Gratin
Macerated Collard Greens with Ham
Our final box for 2011. How did so many weeks fly by? On the one hand, it’s a little daunting to find one more recipe for collard greens. On the other hand, I’m really going to miss collard greens in a few weeks. And fresh rutabagas with no wax on their peels. And the funny assortment of apples that arrive in the box. And yes, even kohlrabi, with which I’ve become very familiar this year.
For one idea I’ve gone to my favorite source, the New York Times. Just today Martha Rose Shulman presented this recipe for Sweet Potato Soup With Ginger, Leek and Apple. Because I’m not a fan of leeks (too expensive to just have lying around waiting for a recipe), I’ll substitute an onion. Stronger/different flavor, I know … but that’s ok with me. Everything else is something I have on hand. My preferred kind of recipe.
Sweet Potato Soup with Ginger, Leek and Apple
2 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4 teaspoons minced fresh ginger
2 1/4 pounds sweet potatoes, peeled and diced
1/2 pound Yukon gold or russet potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, peeled, cored and diced
2 quarts water
Salt to taste
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish
Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
Yield: 6 to 8 servings.
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This idea for sweet potatoes comes from closer to home. Lisa Rochon is a New Orleans-born chef and caterer who has a booth at the Peachtree Road Farmers Market. This recipe is one she demonstrated in November as an alternative to the traditional “sweet” sweet potato side dish. Lisa sells her fine herbes mixture at the market. You can find similar mixes at the store, or you can substitute something else. Fine herbes are traditionally a mixture of parsley, chives, chervil and tarragon.
Savory Sweet Potatoes
Serves 6 – 8
3 – 4 sweet potatoes, peeled, sliced 1/4-inch thick
Olive oil
1 medium onion, cut in1/2-inch dice
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1 teaspoon fine herbes
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 pinch ground ginger
1 – 2 pinches cayenne
4 tablespoons unsalted butter
In a large skillet, heat 1/8-inch olive oil until very hot. Add sweet potatoes and cover skillet with lid. Let potatoes sear and steam for 5 minutes. Remove lid, turn slices, cover and sear and steam for 5 more minutes. Add onions, garlic, sugar, fine herbes, Creole seasoning, salt, pepper, nutmeg, cinnamon, ginger and cayenne. Gently stir. Cover and cook 5 more minutes or until potatoes are fork tender. Remove cover, add butter and stir gently. Taste for seasoning. Serve warm or hot.
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I mentioned before that I’ve become a big fan of kohlrabi in slaw. Here’s a recipe demonstrated at the Peachtree Road Farmers Market by Jason Paolini of Restaurant Eugene and Holeman & Finch. No crème fraiche? You could use sour cream or yogurt or, yes, even mayonnaise. No turnips? Just leave them out, maybe adding another carrot.
Kohlrabi and Turnip Slaw
1 pound kohlrabi, peeled
1 carrot, peeled
1 pound hareuki turnips
Salt and pepper
Juice of one lemon
1 cup crème fraiche
Chopped cilantro
Grate kohlrabi and carrot. Slice the turnip into thin discs. Combine kohlrabi, carrots and turnips in a medium bowl and sprinkle with salt. Let them sit 15 minutes, then drain off liquid. Add lemon juice, crème fraiche and cilantro. Toss and serve at room temperature or cold.
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This is another recipe from Jason Paolini, a variation on classic scalloped potatoes. Jason prepared this with kohlrabi and potatoes. I think kohlrabi and rutabaga would be a lovely combination.
Kohlrabi and Rutabaga Gratin
1 pound rutabaga, thinly sliced
2 pounds rutabagas, thinly sliced
1 1/2 cup heavy cream
1 shallot, chopped
1clove garlic, chopped
Salt and pepper
2 cup shredded Gruyere cheese
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Layer kohlrabi and rutabaga slices in baking dish. Mix cream with shallot and garlic and pour over slices. Cover dish with foil and bake 30 minutes. Uncover, top with shredded cheese and return to oven for 15 minutes or until vegetables are tender and cheese is golden brown.
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One more idea from Jason Paolini. You see raw kale salad recipes by the dozens. Why not something similar with collards? You could make this with ham, speck or prosciutto, or just serve the salad without any pork at all.
Macerated Collard Greens with Ham
1 pound collard greens, finely chopped
1/2 cup sorghum syrup or honey
1/2 cup apple cider vinegar
1 finely chopped shallot
Salt and pepper
1/2 cup extra virgin olive oil
1 pound thinly sliced ham
Mix collards, sorghum, vinegar, shallots and olive oil in a large bowl. Add salt and pepper to taste. Let greens stand one hour or until they have completely wilted.
If using the ham, lay out the slices and put a small amount of greens in the center. Roll the ham around the filling, like an enchilada, and serve.
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And that is it for me for this week and for this year. Hope you’ve found one or two recipes useful and that we’ll all be enjoying Riverview’s beautiful produce again next year.
conne
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