Well, the 2016 CSA is under way! The lack of recent rain may have limited Farmer John’s offering this week but we still have plenty to be thankful for. Here are a few suggestions to help get you started. If you have suggestions, recipes or tips of your own, we would love to hear them!
What are sunchokes? Wikipedia says: The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad.
I think they are surprisingly yummy- mild flavor but different texture than a potato. Here is a link to a great recipe with sunchokes if you don’t mind all the steps involved- the end result is really yummy and a regular in my house!
One of my favorite ways to stretch a salad into a full meal is to throw together a quick cornbread. I added some of today’s garlic chives and also some Bee My Honey buckwheat honey for a real Caldwell CSA twist. If you have cornmeal in the pantry, I do think it tastes better to make the dry mix from scratch but realistically after a long day of work, I won’t judge if you turn to a box mix like I did tonight.
- 1 1/2 c cornbread mix (I use Jiffy, can’t beat the price)
- 1/3 c milk
- 1 egg
- 10-12 garlic chives
- 1 tbsp buckwheat honey (or substitute your favorite wildflower honey)
- 1 tbsp dried jalapenos, optional (let sit in milk if using to partially reconstitute)
- Preheat oven to 400 degrees.
- In a measuring cup, pour milk (add dried jalapenos if using), crack egg and add honey. In a separate mixing bowl, pour cornbread mix.
- Combine liquid ingredients into the dry. Using kitchen shears (or chop separately), cut the garlic chives into the mixture, looking for about 1/2″ pieces. Mix well using a spatula, being sure to get dry clumps of mix on the bottom of the bowl and to fully incorporate the egg.
- Grease your preferred baking pan and then pour in the batter. Smooth for an even layer.
- Bake until golden brown and a toothpick inserted into the center comes out clean. For a 9×9 pan, about 12-15 minutes, for a 8×8 pan, about 15-20 minutes.
- Serve warm with a pat of butter. (Even better: top with softened butter mixed with either a dash of honey or some leftover chive)