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NYC CSA Challenge #4

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The goods this week include: collards, small beets with greens attached, yellow squash, cucumber, tiny red potatoes, red leaf lettuce, peaches and blueberries.

In search of recipes for-
beets, other than roasting
squash, other than sauteeing
potatoes, other than boiling or simple roasting
collards, other than simple stewing

Do you have fav recipes for borsht? beet greens? gratins?

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  1. Grate the raw, peeled beets and simmer in a splash of fresh OJ with a lump of butter. Add a grating of fresh ginger when serving.

    Use the beet greens as you would any other leafy green - wilted, it is a nice addition to broccoli rabe & sausage to top pasta. If they're really tender, use as salad greens w/ the lettuce.

    Make a Southern yellow squash casserole or a (hot or cold) cream of summer squash soup.

    Cut the potatoes in half (unless they are tiny, then leave whole), brown the cut side, along with a sliced onion in butter in a heavy skillet. Add chicken broth to cover, thyme sprig, SPTT. Simmer until cooked, moving to prevent sticking. When potatoes are soft, remove from pan, add a splash of Sherry & reduce until syrupy. Pour over potatoes and top w/ fresh parsley.
    If these potatoes are the size of marbles, they are perfect for a quick pasta topping when sauteed in EVOO w/ garlic, rosemary & olive-cured olives. Add a handful of rough-chopped parsley and shrimp or anchovies(optional).

    Frank Stitt makes a gratin of blanched collard greens & white beans that uses garlic, EVOO, rosemary and red bell pepper topped w/ bread crumbs.

    Rough pureed a mango-peach concoction yesterday that would be a great sorbet base (made smoother) or topped w/ blueberries = a summer fruit soup.

    If the cucumbers have a soft skin, leave it on. Otherwise peel them. Cut in 1/2 lengthwise and remove seeds. Since they're fresh, you shouldn't need to salt them. Dry and saute cucumbers in butter until lightly browned. Top w/ fresh dill and serve w/ salmon.

    Enjoy your bounty!

    1 Reply
    1. re: Sherri

      I love the shredded raw beet salad my sister makes. I'm not sure of the exact ingreds or amounts, but the idea is grated beets and fennel and some chopped green onions with some type of grated tangy cheese, dressed with lemon juice, s&p and olive oil.

      It's fantastic.

    2. Great ideas, Sherri!

      I hate beets and can't find anything else to do with collards either so I can't help there.

      What about moussaka with the potatoes? OH, or my favorite and easiest gratin recipe (people go out of their minds for this):
      1.5 lbs of potatoes - peeled and sliced 1/8 of a inch thick
      1 cup heavy cream
      1 garlic clove, chopped or grated or pressed (I like grating, seem to permeate better)
      1/2 t salt
      1/4 t pepper
      1/3 C blue cheese (or gorgonzola)

      Toss is all together, except for cheese, and bake (a skillet works well), covered with foil, for 25 minutes at 425. Remove foil and sprinkle with cheese, finish under the broiler - 2-3 minutes. I love this with steak and a spinach salad.

      And maybe stuffing the squash? Here is the recipe I like:
      6 small summer squash
      1 T unsalted butter
      1 T olive oil
      1 c finely diced onion
      2 t minced garlic
      1 c whole-milk ricotta cheese (skim milk works fine)
      1/3 c grated parmesan cheese
      3 T dry bread crumbs
      1 lg egg, beaten
      2 T minced marjoram or basil (I prefer basil)
      1/2 t salt
      1/8 t freshly ground pepper

      Saute the garlic and onion (I use shallots), cut the squash in half and take out the center creating 'boats'. Mix it all together (1/4 cup of the parmesan and 2T of the breadcrumbs), plop it back into the squash. Sprinkle remaining cheese and bread crumbs on top. Place the squash boats in a buttered, glass dish and bake at 375 for 25 minutes.

      1. Beets, you can bake and peel then simmer with vinegar & sugar and spices to make a sweet pickle. My Grandma makes this and it is extremely delicious. Even better if when still warm before chilling you put in whole peeled hard boiled eggs. If they sit for a few days, they get hubba-hubba hot pink all the way through.

        Another thing is to peel & grate raw beets then add to a chocolate cake for color & moisture, a la carrot cake. In case you're concerned about people being able to tell, they won't.

        One last beet idea, peel them, chop them small in food processor, then place in nonreactive pan with sugar, grated orange peel, and a small amount of water then cook down into a jam. It's really good & assuming red beets, people will not be able to figure out what type of berry it is, hah!

        Squash, (this is summer squash?) grate then salt to drain in a colander, then make into fritatta with eggs, s&p, fresh basil leaves, sauteed onions, and grated cheese such as parmesan or swiss. Extra easy if you bake it in 8" round or square pan.

        The fritatta treatment also works with potatoes though instead of the salting and draining, you'd need to roast them, then add lots of fresh ground pepper.

        1. You could always use the collard greens and potatoes to make caldo verde, portugal's national dish. toss in some garlic, some olive oil, some chicken stock, and some chourico sausage. i'd put the potatoes in first, simmer 'em a bit, then add the other stuff. some red pepper flakes too, if you wanna.
          cheers,
          tuqueboy

          1. Cold beet borscht? Could be nice in this irrational heat.

            Ugh, dumb me, in the heat I didn't even notice you'd already suggested borscht. Sorry to have basically nothing to add...

            1. You could make a pudding with the squash, and top it with cooked greens before baking, potentially even making a design ...

              1 Reply
              1. re: foiegras

                I am intrigued. Do you have a recipe to recommend? I have more yellow squash and collard greens, so I'm ready to go...