CSA Week 1 Share

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!

From Shana:

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!

From Bob:

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)

1. Preheat oven to 400 degrees.
2. In a measuring cup, pour milk (add dried jalapenos if using), crack egg and add honey.  In a separate mixing bowl, pour cornbread mix.
3. 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.
4. Grease your preferred baking pan and then pour in the batter.  Smooth for an even layer.
5. 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.
6. Serve warm with a pat of butter.   (Even better: top with softened butter mixed with either a dash of honey or some leftover chive)