Tuesday, June 14, 2011

CSA Week #1....and I'm Back in the Kitchen!

Between the school year ending, working out a bunch, starting a new job, and enjoying the weather it's been pretty busy around here.  This week brings my first CSA delivery!  I have been so excited about it since I signed up months ago!! If you don't know what a CSA is, click here. It's a great way to get farm fresh vegetables and fruits and support local farmers.  It's also great if you are new a neighborhood because your CSA pick up location is usually somewhere near where you live, allowing you to meet new people in the area! Plus it forces you to eat fresh and healthy! All great things!

This week I got the following:
Rhubarb, Radishes, Red Sail Lettuce, Buttercrunch Lettuce, Mizuna, Suehlihung Mustard, Garlic Scapes, and Sage with Edible Flowers

Some of the items are familiar and some not.  The good thing about not knowing an ingredient is going online and researching ways to use it! There are many places to find recipes. My CSA, which comes from Stoneledge Farm has it's own blog, so does the 92Y (where I pick up my share), and Tastespotting are all great resources for finding new recipes. Another farm that I came across online that has a blog with more great recipes is Free Bird Farm. Check them out!

Today I share with you a recipe I found on Food Woolf.  I adapted it a bit, making it completely non-dairy.

Rhubarb Berry Crostata
For the Crust
1 cup all-purpose flour
1/2 cup whole wheat flour
1  1/2 tablespoons sugar
1/2 teaspoon kosher salt
1  1/2 sticks pareve unsalted margarine, cubed (can substitute butter)
1 large egg
1 teaspoon non-dairy milk (I used unsweetened vanilla almond milk, soy works too)
For the Filling
1/4 cup cornstarch
3 tablespoons water
2 teaspoons vanilla bean paste or extract
3 cups sliced rhubarb (about 1/2 inch thick)
1 small container of raspberries
1 cup slices strawberries
2/3 cup sugar
1 large egg, beaten
Raw Sugar or Turbinado, for sprinkling.

To make the crust: Combine the flours, sugar, and salt in a food processor.  Pulse to combine.  Add cubed butter and pulse until it forms pea-sized pieces.  In a small bowl whisk egg and milk, then pour it to the flour mixture in the processor.  Pulse until moist clumps form.  Scoop dough out and make into a round flat circle. Cover with plastic wrap and let chill in the fridge for at least 1 1/2 hours. (Dough can be made up to two days ahead.)
To make the filling: In a small bowl dissolve the cornstarch and water, set aside. Combine the rhubarb, berries, and sugar in a saucepan.  Cook over medium heat and stir often.  Sugar will dissolve and fruit juices are released, this takes about 4-5 minutes.  Stir in cornstarch liquid and bring to a boil. The rhubarb will not be tender at this point.  Transfer mixture to a bowl and let cool for about 30 minutes.
Preheat oven to 400 degrees.  Roll out dough onto floured surface (I used a silpat) until it reaches about 12 inch circle. Brush dough with beaten egg.  Mound the filling in the center and spread it out leaving about a border enough to fold the edges to form a crust.  Gently fold back the edges, about an inch or more, over filling, pleat as necessary.  Place silpat or parchment paper on a baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes.  Let cool on a baking rack, slice in wedges, and enjoy!

1 comment:

  1. Yay, you're back. We missed you. Been dying to do something with rhubarb, can't wait to try this recipe.


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