Posts Tagged ‘CSA’

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Looking For A New Broccoli Recipe?

May 17, 2017

Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others.  This is your week to push the bounds on how you serve broccoli!   Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week.  Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.

BroccoliToasted Bread with Drowned Broccoli
(Vrocculi Affogat)

  • 3 to 4 pounds broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil plus extra for garnish
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Kalamata olives, chopped
  • 6 tablespoons fresh parsley, chopped plus more for garnish
  • 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
  • 2 to 3 anchovy fillets
  • 1/2 cup dry white wine (or red wine)
  • 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese, freshly grated, for garnish

In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.

 

 

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So Many Things To Do With Strawberries

May 10, 2017

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing

DRESSING

  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt

SALAD

  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Let The CSA Season Commence…

May 5, 2017

We are celebrating Week 1 of the 2017 CSA program (Community Supported Agriculture) at The Culinary Center of Kansas City!  Our friends at Just Natural Farms manage the CSA program here, providing weekly doses of local area farm-fresh goodness.  They offer half or full boxes of CSA produce and other farm treats (like eggs!), and you can choose a Wednesday or Saturday pick-up. Click here for more information about the program.

One of the items included in this first week’s CSA box was kale. How can you use it, you ask?  Well, we suggest you try this fresh and delicious summer salad…

Massaged Kale & Mango SaladMassaged Kale & Mango Salad

  • 1 bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced, divided
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt to taste
  • 2 teaspoon honey
  • Freshly ground black pepper to taste
  • 1 mango, diced small (about 1 cup)
  • About 2 tablespoons pepitas, roasted (or pumpkin seeds)

In large serving bowl, add the kale, half of the juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining juice with the honey and lots of freshly ground black pepper. Stream in the remaining 1/4 cup of oil while whisking until a dressing forms and you like how it tastes.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.

 

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Farmer Steven’s Stinging Super Food & Why You’ll Love It

May 11, 2016

So, Farmer Steven gives you a bag of Stinging Nettles in your CSA box…  umm, thanks?

NettlesYes! Actually he gave you a ‘Super Food’, a healthy little weed that, albeit a literal ‘pain’ if you’re not wearing gloves, packs a powerful punch of nutrition and flavor. They’re teeming with Vitamins C and A, iron and fiber.

The tiny, hollow hairs on the nettle leaves and stems are what you want to avoid. They inject itchy histamines if you come into direct contact, so trust us – you want to wear gloves when handling them.

But they ARE worth the trouble! Once the nettles have been steamed, blanched or otherwise cooked, the stinging is no longer an issue. What remains are really nutritious, delicate greens with a sweet spinach flavor, if you can image that.

They have been recognized for their anti-inflammatory properties and used in natural medicines for ages. But the great part is that they’re delicious! Use them in any dish where you would use spinach.  We particularly like them with eggs – try them in an omelette for starters. We think you’ll be hooked…

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Fresh Produce All Summer With Our CSA!

March 19, 2016

It’s time to register for our 2016 CSA program…

Many of you enjoyed our Just Natural Farms CSA Program at The Culinary Center of Kansas City last year through Organic Farmer Steven Quarles. Well, we are happy to report that we are offering it again this year to our valued clients … with a few attractive changes (one of which is a lower total cost to you each week and the second is the option of a “half share”)

CSA = Community Supported Agriculture

Here’s how it works…

Each Wednesday afternoon (2-5 p.m.) or Saturday afternoon (2-5 p.m.) throughout the growing season, you pick up a hearty box of Farmer Steven’s local organic produce. Farmer Steven almost always adds a bit of “value add” to these special boxes in the form of eggs or a canned item, and The Culinary Center always adds a seasonal recipe, plus some extra treats now and again. Or maybe even from our neighbors here in Downtown Overland Park.

CSA Details:

  • You must register by May 1 for the program.
  • The program covers 26 weeks: May 7 – Oct 31.
  • Pick up will be your choice of Wednesdays (between 2:00 – 5:00 p.m.) or Saturdays (between 2:00 p.m. and 5:00 p.m.) at our “back door” at 7917 Foster Street in Downtown Overland Park under the teal awning. (All produce not picked up by 6 p.m. will be donated to those in need. Sorry, we can’t hold your produce for a later pick-up time.)
  • Cost:   Full Share: $35/week + tax
    Half Share: $20/week + tax
  • Register here and Farmer Steven will contact you directly to get things set up and to take payment.

CLICK HERE TO SIGN UP TODAY!

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An Extra Touch of Rosemary

August 15, 2015

CSA - RosemaryHappy CSA subscribers picked up their weekly box of fresh produce and goodies from Farmer Steven Friday at The Culinary Center of Kansas City. We added in a little somethin’-somethin’ from our Kitchen Shop as usual, along with a recipe to use some of their new treasures.  And this week, Steven even harvested some rosemary from our own herb pots here at The Culinary Center to add in, as well.

Bountiful harvest, indeed!

CSA Box Pickup Day

CSA = Community Supported Agriculture

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Using Your CSA “Farm to Kitchen” Treasures

August 8, 2015

CSA Wk 4Our Farm to Kitchen CSA subscribers are eating well today after picking up their Week #4 box of farm-fresh goods on Friday. Take a look at some of the treasures they took home with them!

We have extended the registration, and there’s still time to be part of the program. You can partake in 12 weeks of the fresh goodness by signing up online today – click here.  Each Friday, you’ll pick up your box of CSA produce, eggs and other garden marvels at The Culinary Center of Kansas City in Downtown Overland Park, through Oct. 30.

Included in the box is a recipe with a suggestion of how you could use some of the fruits or vegetables included in the week’s harvest. This week, for example, we included the following recipe for Duchesse Potatoes. Makes a great dish for entertaiing as well as a weeknight meal. Enjoy!

Duchesse Potatoes

  • Spray oil, for pan
  • 1 pound potatoes, peeled
  • 2 egg yolks
  • 3 tablespoons butter, unsalted, melted, plus more, for garnish
  • 3 tablespoons parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon white ground pepper  
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons parsley, fresh, chopped
  • Paprika, to taste

Preheat oven to 350 degrees. Lightly spray a large baking sheet with spray oil and set aside.

In a large stockpot add potatoes and just enough water to cover them. Bring to a boil over medium heat and cook until potatoes are soft. Remove from heat and drain through a colander. Transfer potatoes to a large mixing bowl and mash with a potato masher. Add yolks, butter, cheese, salt, pepper, and nutmeg. Stir to combine well.

Transfer potatoes to a pastry bag fitted with a star tip.   On a baking sheet, pipe potatoes into rosettes by circling star tip 3 times and stopping in the middle. Sprinkle parsley and paprika over top and place in oven. Bake until golden brown. Remove from oven and drizzle melted butter over top, for garnish. Serve warm.

Makes 5 to 7 servings

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