Winter CSA Week 2


  • Turnips
  • Kohlrabi
  • Mustard Greens
  • Cabbage
  • Head Lettuce
  • Daikon Radishes
  • Carrots
  • Chicory Mix
  • Cilantro
  • Spinach
  • Beets


We are excited for our second winter CSA share, as we keep progressing forward into winter, all our late fall plantings are starting to provide us with their bounty. This week we are giving our first chicory, beets and kohlrabi of the fall/winter.  Chicory is a bitter green, that is best wilted in a pan, with olive oil, or butter, or leftover pan juices from something else. Kohlrabi, is a root vegetable that has a flavor similar to a cabbage and a turnip combined, it is great eaten raw or roasted. I envision a lovely winter soup from this share, and lovely salads.


We hope you will enjoy these recipes as much as we did making them recently.  The galettes are a great re-heatable lunch item and the soup is really more a risotto than a soup, but you could always add some more beef broth at the end to turn it back into a soup.  Featuring carrots, spinach, and cabbage, all of which are in this week’s share, they are sure to delight.

Bon Appétit!!!

Roasted Vegetable Galettes

Adapted from The Baking Barrister blog

3/4 cups + 2 Tbsp. AP flour
1/2 cup white whole wheat flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. extra-virgin olive oil
3/4 cup chopped carrots
1 1/2 cups chopped broccoli
1 medium red onion, chunks
1 cup mushrooms, sliced
3 cups spinach leaves
1 Tbsp. fresh thyme, chopped
6 cloves garlic, unpeeled
1 tsp. extra-virgin olive oil
2-3 oz. goat cheese crumbles
kosher salt
freshly ground pepper
1 egg mixed with 1 Tbsp. water

Makes 4 4 1/2″ galettes, which are perfect for lunch or dinner with a small side. Can be used to make a large free-form galette as well.

1. Add dry ingredients from the dough to a food processor. Pulse for 30 seconds to mix up. Add water and olive oil, mixing until the dough forms a ball. Dough should be slightly tacky. Add more water or flour to get right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat oven to 400F. Place chopped carrots, broccoli and onion in a bowl. Toss with some kosher salt and a little olive oil. For a lighter option, spray generously with cooking spray and toss–it works just as well. Spread out in a greased baking sheet.

3. Take your garlic cloves, still in their skin, and place in a piece of tinfoil. Add a tablespoon or two of water and seal. Place on baking sheet with veggies.

4. Bake vegetables and garlic for 25-35 minutes, until browned. Check on them and move them every 10 minutes to prevent burning and sticking.

5. Cook spinach and mushrooms in a saute pan until all liquid has evaporated. This is important since you don’t want soggy dough.

6. Place all of your cooked vegetables into a bowl. Mix in thyme and half the goat cheese.

7. Squeeze roasted garlic into a small bowl once it has cooled down a little. It should be soft. Mix in a teaspoon of olive oil to create a paste-like consistency. Add to the vegetable mixture. Salt and pepper your filling to taste.

10. Divide dough into four pieces. Roll each one into a rough circle, about 6″ wide and 1/4″ thick.

11. Divide the filling between the four pieces of dough, placing in the middle and leaving at least 1 1/2″ around the edge. Press down with the spatula to help flatten the filling. Sprinkle the rest of the goat cheese on top of each galette. Then fold up the sides, pinching each section together. I find 5 sides was the easiest to maneuver.

12. Brush with egg wash. Place on baking sheet and cook at 400F for 25-30 minutes until browned, checking every 10 minutes or so. Serve warm.


Rice and Smothered Cabbage Soup

Adapted from Essentials of Classic Italian Cooking : Serves 4 to 6 people

Smothered Cabbage, Venetian Style

  • 2 pounds cabbage
  • 1/2 cup chopped onion
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon chopped garlic
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 tablespoon wine vinegar, white or red
  1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
  2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.

Rice and Smothered Cabbage Soup

  • The Smothered Cabbage, from above
  • 3 cups homemade meat broth (we used beef here, but chicken is also good), or 1 cup canned beef broth, diluted with 2 cups water
  • 2/3 cup rice, preferably Italian Arborio rice
  • 2 tablespoons butter
  • 1/3 cup freshly grated parmigiano-reggiano cheese, plus more for serving
  • Salt
  • Black pepper, ground fresh from the mill
  1. Put the cabbage and broth into a soup pot, and turn on the heat to medium.
  2. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  3. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.

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