Recipes
Yield: Approx. 8 pops | Prep time: 5 mins | Freeze time: 2 hours
INGREDIENTS
2 1/2 cups washed, de-seeded apricots 8oz yoghurt
1/4 cup sugar or honey (optional)
DIRECTIONS
Put all ingredients in a blender.
Blend until apricots are pureed (approx. 2 minutes).
Poor pureed mixture into popsicle molds (or ice cube trays if you don’t have molds).
Freeze until firm (at least 2 hours).
Enjoy!
This chutney is wonderful spread onto a thick slice of bread for breakfast on a cold morning, made with apple cider, pears, and apples from the CSA!
Pear-Apple Chutney
** From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
"Chutneys add spark to simple dishes such as rice and lentils. This is one of our favorites. It has a nice fresh ginger flavor but is not overly hot or spicy. It can keep well for up to three weeks in the fridge, tightly covered in a container with minimum air."
Yield: 4 cups
Cooking time: l hour
1 star anise (optional)
4 cloves
2 sticks cinnamon
1 bay leaf
3 cardamon pods
1 piece of cheesecloth
1 tablespoon olive oil
1 tablespoon peeled and minced ginger
1 cup diced onions
2 cups apple cider
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1⁄2 cup currants
3 cups peeled and diced apples
3 cups peeled and diced pears
Place the star anise, cloves, cinnamon, bay leaf, and cardamon pods in cheesecloth and tie with kitchen twine to form a neat bundle. This is known as a sachet.
Place the olive oil in a heavy 3-quart saucepan over medium heat. Saute the ginger and onions with a pinch of salt for 8 minutes or untiI softened.
Add the spice sachet, apple cider, apple cider vinegar, maple syrup, currants, apples, and pears. Bring to a boil, lower the flame, and simmer uncovered for 1 to l1⁄2 hours or until thick-ened. Remove and discard the spice sachet. Allow chutney to cool before serving.
Recipe by our CSA member Cheyenna Weber!
As the weather turns colder and we begin getting leeks and potatoes, it's the perfect time for a potato leek soup dressed up with spicy watercress. Try this vegan classic from beloved East Village institution, Angelica Kitchen, for creamy, rich, and quick weeknight dinner.
From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant
Creamy Watercress Leek Soup
"It has a beautiful emerald color. it should be served the same day it's prepared to take advantage of the freshness of the watercress. Good watercress is crunchy and has a sharp peppery flavor, which is balanced in this recipe by the potatoes and the olive oil. Watercress is traditionally available in the spring. It has long been cause for concern among mothers and grandmothers because it grew on the sides of streams where it could pick up parasites. With modern cultivation methods, this is no longer a worry. Serving suggestion: This recipe is a twist on the classic French leek-and-potato cream soup known as Vichyssoise, which is served cold. You can do the same, with some thinly sliced cucumbers arranged on top.”
Try this: Substitute mizuna, tatsoi, baby mustard greens, or spinach for the watercress.
Yield: 4 to 6 servings
Cooking time: 45 minutes
1⁄4 cup and 2 tablespoons extra virgin olive oil
2 large leeks, white part only, washed and chopped to yield 3 cups
3 to 4 cloves garlic peeled, left whole
Pinch of salt
l pound potatoes, peeled and diced
2 bunches watercress, washed, drained, and coarsely chopped
l tablespoon fresh chopped tarragon, leaves only
Lemon juice to taste
Sea salt and freshly ground black pepper to taste
Combine the 1⁄4 cup oil, leeks and garlic in a heavy-bottomed 3-:-quart: saucepan over medium heat.
Simmer for 2 to 3 minutes.
Add pinch of salt, lower flame, cover, and cook 15 minutes longer, stirring from time to time.
Meanwhile, prep potatoes, add them to the pan, add enough water to cover, and bring to a boil.
Lower flame and simmer until potatoes are tender, about 20 to 25 minutes.
Add the watercress to the soup and simmer 1 to 2 minutes longer.
Add tarragon and remaining olive oil. Puree the soup until creamy.
Stir in lemon juice. Season with salt and pepper to taste.
If the soup is too thick, thin with additional water to desired consistency.
From CSA member Bruce Thomson!
Chop up the leeks!
Cook ‘em
Put them over some protein, like salmon!
From CSA member Ellice Lee
Feel like cooking with some CSA greens and what's in your pantry & fridge? This is a non-recipe recipe that will make a quick & easy meal.
Handful of CSA greens (kale, dandelion greens, rainbow chard)
1 can of white beans (Great Norther or Cannellini), drained, rinsed
2–3 Sweet Italian Sausages (removed from their casings)
Crushed red pepper flakes (I used Korean Gochugaru—spicy!)
Olive oil
Salt & pepper to taste
Remove sausages from their casings and break up into a nonstick skillet with a splash of olive oil over medium- high heat. When sausage is close to being fully cooked (or buy fully cooked sausage and sauté), add beans and combine till warm. Throw in a big handful of chopped greens until lightly wilted. Top with another splash of olive oil and crushed red pepper flakes. Add salt & pepper to taste and you're done! Serve with your starch of choice (I prefer brown rice).
This recipe has been adapted from Bon Appetit
With any questions or concerns, please contact us at info@prospectheightscsa.org or click here.
