This week's CSA includes:
1 Bunch Beets
1 Bag Salad
1 Bunch Radishes
1 Bunch Chamomile
2 Heads Lettuce
1 Bunch Carrots
1 Bunch Scallions
1 Pack Edible Flowers
Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast,
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties
Letterbox CSA Week 5, May 24, 2018
Seared Beets with Walnuts over Wilted Kale, Chevre, and Micro Greens
This Week’s Recipe Comes to us from local Chef James Carsey. Chef James has been cooking both at home and professionally for over 10 years. A Graduate of New York City’s Institute of Culinary Education pastry arts program, James has worked at FIKA Chocolate Factory in Tribeca as a chocolatier where he learned the art of chocolate making. Besides creating delicious sweets, James has worked in the savory side of the food business in cafés and restaurants on both coasts. James now calls Hudson Valley home and currently works as a chef in a Warren Street café.
When not eating good food or cooking, James spends his time planting veggies, raising chickens and ducks, and caring for his dogs, Figs and Abbey in Germantown NY.
Seared Beets with Walnuts over Wilted Kale, Chevre, and Micro Greens
from Chef James Carsey
The joy of this dish is how interchangeable the ingredients can be. Substitute Kale with Spinach, Walnuts with pecans, pine nuts or seeds such as pumpkin or sunflower. Substitute the chevre with Feta, gouda, or fresh yogurt.
Ingredients
4-5 medium sized beets
3 ½ tablespoons of olive oil
1 bunch Kale leaves (stems removed and chop leaves)
1 garlic clove (diced)
Sea Salt (to taste)
Aged Red Wine Vinegar
Handful of Walnuts (or substitute nuts)
Sliced Chevre (or substitute cheese)
Dried Oregano
1 cup microgreens or sprouts
STEPS
Slice the top stem off the beets. Make sure you leave the thin tail on the bottom end as this keeps all the juices intact.
Steam the beats
Add the beets into pot of simmering water. Cover pot and let steam for about ½ hour. Cool in refrigerator and remove skins by peeling with a knife or hands. Remove bottom root and
Cut cooked beets into wedges
add one tablespoon of olive oil to skillet and cook beets for 10 to 15 minutes. Turning beets occasionally until a nice seared skin is achieved.
Rinse kale and dry only slightly as the excess water left on the leaf will help steam the greens. Add 1 tablespoon of olive oil to a second skillet over high heat. Add kale garlic and a pinch of salt. Turn often and ensure the kale and garlic does not burn in the hot oil. When Kale leaf is wilted and shiny, lower the heat and add the aged red wine vinegar.
Arrange kale on plate and then add seared beets, walnuts, and the chevre. Drizzle remaining one and a half tablespoons of olive oil over dish and add oregano, pinch of salt, and microgreens
Feeling like a little added protein? Finish the dish with some crispy diced bacon.