Tag Archives: CSA

Garlicky Pickled Scallions

A perfect pickled produce for plentiful pairings.

Another one fresh from the fields, this CSA bumper crop works great on sandwiches, chopped up on a hot dog, as a side for BBQ. You know, whatever. Yes we need to learn how to pickle things properly so they last longer but for now stop complaining and just enjoy the fact that we’ve given you yet another brilliant idea that will make you look epicurean in front of your friends.

Equipment Needed: 3 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 2 bunches scallions (about $2/bunch)
  • 5 cloves of garlic ($2.99/lb)
  • 1 lemon ($0.50/each)
  • 1 C white vinegar ($2.89/12 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 2 TBSP coarse kosher salt ($2.29/48 oz box)
  • 1 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Mix the sugar, vinegar, salt and water in your pot.
  • Cut the root end off your scallions and cut the green leaves off at the point where the stalk starts to turn that light green/white. Pull off the outer layer as it’s usually pretty grungy and wash those puppies thoroughly. Slice them in half lengthwise and set them aside.

Watch your fingers as you slice the scallions down the center.

  • Put your pot over high heat and bring it to a boil. While it’s coming to temperature peel and smash your garlic cloves. Also, cut out a quarter of a lemon and set it aside.

Crush the garlic cloves for maximum flavor diffusion in the pickled mix.

  • Once the vinegar mixture starts boiling add the scallions, garlic, lemon wedge and peppercorns. Stir everything around to make sure it gets coated in the pickling liquid and remove the pot from the heat. Cover the whole lot and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving. Use it to top sandwiches, as an accent for salads, or just an acidic side for fatty dishes.

Golden Beet Relish

A golden accompaniment for anything that needs a multi-flavor kick.

Our CSA is starting to yield more root vegetables and with cold weather coming we’re in a food preservation mode. Quick pickling allows us to get a solid month out of fresh veggies and gives us an excuse to try new combinations for side dishes and potential condiments. The sweet, earthy flavor of the beets along with the vinegary kick make this recipe a great complement to poultry dishes and in any situation you’d normally reach for a gherkin.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 3 large beets ($0.99/lb)
  • 2 scallions (about $2/bunch)
  • 1 clove of garlic ($2.99/lb)
  • 1 TBSP ground mustard ($3.49/3 oz)
  • 1 C apple cider vinegar ($2.89/32 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 1 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Cut the scallions into thin discs, crosswise

Add a little bite and some extra crunch with scallions.

  • Mix the sugar, vinegar, mustard and water in your pot and put over high heat, bringing it to a boil.
  • While the brew is bubbling, peel your beets and slice them carefully with your mandoline or chef’s knife. Take the beet discs and slice them further into little batons (about 1/8th of an inch wide or less). Peel and halve the garlic.
  • Once the vinegar mixture starts to boil add the garlic, scallions and beets. Stir everything together, remove the pot from the heat, cover and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving.

Drop those sweet, earthy slices into the vinegar bath.

Acorn Squash Bisque

Smooth, rich, bisquiness awaits!

Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque.  Roasting the veggies allows them to caramelize a bit, further enhances the flavors.

Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher

Serving Suggestion: Individual Plating

Servings: 6-8

Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir

Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest

Ingredients:

  • 2 large acorn squash ($1.69/lb)
  • 4 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 2 TSP cayenne pepper ($3.50/2 oz jar)
  • 2 TBSP cinnamon ($3.59/3.5 oz jar)
  • 3 C vegetable stock ($3.39/32 oz)
  • 1 C whole milk ($1.19/QT)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP dried thyme ($3.59/1.5 oz jar)
  • 1 TSP ground allspice ($3.99/1.95 oz jar)
  • 1/4 C grade A light maple syrup (about $7/8 oz)
  • 3 TBSP apple cider vinegar ($2.79/32 oz)
  • 1 TBSP unsalted butter ($4.99/lb)
  • Salt
  • Black Pepper

Preparation:

  • Preheat the oven to 415° F.
  • Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.

Use a serving spoon for maximum scooping effectiveness.

  • Wash and peel your carrots. Halve them crosswise and add them to the pan.

Peel those roots.

  • Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.

Dust your veggies evenly but be careful not to overdo it. You can always adjust the flavors later.

  • Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.

The fattier the moo juice you use, the richer the bisque.

  • Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.

Blend until smooth.

  • Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.

Green Bean and Tomato Salad

Fresh flavors for your fall prelude.

Because we know our superfan Jayn has been dying for a quick and easy salad we whipped this one up to celebrate the end of summer’s pickin’s that we got from our CSA. Minimal cooking maximizes each ingredient’s flavor to help ease the transition that no one really wants to make from summer to fall. Make this as a subtle but capable counter to roasted meats or just as a light complement for your end of the season barbeques.

Equipment Needed: 3 QT Pot, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chenin Blanc, Pinot Grigio, Grüner Veltliner

Suggested Beer Pairing:  Pilsner, Light Lagers, Wheat Beer

Ingredients:

  • 2 C fresh green beans (about $2.99/lb)
  • 1 C cherry tomatoes (about $2.99/lb)
  • 1 lemon ($0.50/each)
  • 1/2 C raw almonds ($6.99/lb)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP white vinegar or white balsamic vinegar ($1.99/32 oz)
  • Salt
  • Black Pepper

Preparation:

  • Fill your pot 3/4 full with water and place it over high heat. As your water is coming to a boil wash your green beans thoroughly. Snap off both ends of each bean.  Add them to the pot and blanch them (read: let them boil) for 3 minutes.
  • While your beans are boiling, prepare an ice bath in a mixing bowl by adding ice and cold water until it’s 3/4 full. Once the beans are done shock them by putting them in the cold bowl and let them sit for 2 minutes. Remove and dry the beans and set them aside while you prep the rest of the salad.

Shock your beans in the ice bath to preserve their crunch and vibrant color.

  • Wash the tomatoes, cut them into quarters and toss them in your mixing bowl. Mince the garlic clove and toss it in too. Add the green beans, drizzle with about 2 tablespoons of extra virgin olive oil and squeeze in the juice of half a lemon. Stir everything together and let it sit in the fridge for about an hour to meld the flavors.

Cut the "larger" tomatoes into quarters but halves are fine for the smaller ones; just keep them bite-sized.

Brighten things up with some lemon juice.

  • Right before you’re ready to serve the salad, place your frying pan over medium heat and once it’s warm add the almonds. Stir them constantly until they’re lightly toasted (about 5 minute). Transfer them to your cutting board and, while carefully minding your fingertips, sliver the almonds as best you can. Sprinkle them across the top of the salad and give everything a pinch of good sea salt if you’ve got some. Savor summer while you can.

Toasted almonds help ground the dish with just the rich amount of rich nuttiness.

Chicago-style Deep Dish Pizza

Red checkered tablecloth sold separately.

Living in New York we’ve come to realize that pizza allegiances border on religious zealotry to which we say, why restrict yourself when it comes to pie? Thanks to Jake’s friend Sandy’s suggestion we tried making a deep dish pizza in a cast iron skillet and, to no one’s surprise, the woman was right. It’s almost too easy, which is to say, why aren’t you making one right now?

Equipment Needed: Cast Iron Skillet, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board, Microplane,Wooden Spoon

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chianti, Montepulciano d’Abruzzo, Cabernet Sauvignon

Suggested Beer Pairing: Red Ales, less-hoppy Pale Ales, Brown Ales, Amber Ales

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1 lb Italian sausage ($3.99/lb)
  • 1 small bunch of broccoli ($2.99/bunch)
  • 1  small onion ($0.99/lb)
  • 1 small red bell pepper ($2.99/lb)
  • 1 lb fresh mozzarella ($7.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 2 TBSP fresh rosemary ($1.50/bunch)
  • 1 – 28 oz cans of crushed tomatoes ($2.19/each)
  • 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
  • extra virgin olive oil ($9.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F.
  • Mince your garlic cloves and rosemary together to get them as fine as possible.
  • Put a frying pan over medium heat and add a little olive oil to the bottom to help keep things moving. Remove the sausages from their casings, throw them in the pan and break them up with your spoon. Toss in the garlic and rosemary and cook until lightly browned (about 5-8 minutes).

Be careful not to overcook the sausage, it's still going in the oven once you're done here.

  • While the sausage is cooking away, pour about 2 tablespoons of olive oil into your cast iron skillet. Rub the oil around the pan so the sides and bottom are evenly coated. Proceed to spread the pizza dough across the bottom and up to the top of the skillet’s rim. Remember, this is a deep dish so you want to make a crust that can support the mountain of toppings you’re about to add.

You're gonna need to work the dough a bit to get it to stay up along the sides.

  • Cut your mozzarella into 1/8th inch – 1/4 inch slices and line the bottom of the crust. That’s right, traditional Chicago deep dish puts the cheese on first. Here’s a towel to wipe up your mind that just got blown all over.

We highly recommend splurging on the freshest mozzarella you can find for this one; it's a noticeable difference.

  • Slice up your onion and pepper into thin strips and cut your broccoli into small florets. Spread these veggies evenly over the top of the cheese.
  • Open the can of tomatoes and pour them into a large mixing bowl. Add a pinch of salt and pepper, and some crushed red pepper if you want to give it a little kick. When the sausage is done pour it in with the tomatoes and stir everything together. Spoon it into the pie to cover everything and make sure to distribute the sauce evenly for uniform cooking.

Spread the sauce evenly and fill every space not occupied by cheese or veggies.

  • Pop that monster into the oven for about 20 minutes. You’ll have to check in on your pizza around 18 minutes and every couple of minutes after that to make sure things are cooking evenly. The crust should be crispy and the sauce should be bubbling when it’s done. Grate on some Parmigiano to finish things off and let it rest for about 10 minutes to allow the toppings to set up a bit for easier serving and eating; the skillet will keep it warm.

Arugula and Poached Egg Salad

Like a little pillow of protein on a peppery green sea.

Adding to our current obsession/cop out we humbly present another combination of fresh veggies from our CSA with poached eggs and cheese. This one is ridiculously simple and essentially takes only as long as you need to boil water. Arugula lends itself a little better to an egg accoutrement because of its peppery flavor but feel free to mix up the greenery.

Equipment Needed: Baking Sheet, 3 QT Pot, Chef’s Knife, Cutting Board, Vegetable Peeler, Microplane, Spider or Slotted Spoon, Colander

Serving Suggestion: Family Style

Servings: 2

Suggested Wine Pairing: Pinot Noir, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Pale Ale, Heffeweissen, Pilsner 

Ingredients:

  • 3 C arugula (about $4/10 oz)
  • 1 egg ($2.79/dozen)
  • Parmigiano Reggianno cheese (about $13.99/lb)
  • 2 TBSP white vinegar ($1.99/32 oz)
  •  2 TBSP extra virgin olive oil, divided ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Wash and drain your arugula and plate it up.
  • Fill your pot about 3/4 full with water and bring to a boil. Reduce to a simmer and add a couple capfuls of white vinegar. Crack your egg into the pot and cook for 2 minutes. Remove it from the water with your spider when it’s done and make sure to let the excess water drip off.

Get close to the water to gently slide the egg in.

  • Gently place the egg on top of your greens and grate on your Parmigiano cheese. Drizzle with olive oil then add a pinch of salt and pepper just to keep things balanced. Break the egg, mix everything up and enjoy.

Grate cheese evenly over the whole shootin' match.

Rustic Italian Flatbread

All of your basic food groups on one delicious slice.

Not sure if you noticed lately but it’s pretty f**king hot out. This meteorological fact combined with our recent penchant for pre-made pizza dough has forced us to make quick and easy dinners. Take your taste buds to the Italian countryside (as we imagine it) with this no-brainer “flatbread”. To keep things simple we opted for artichoke spread as the sauce and some fresh mixed greens from our CSA to make us feel better about eating half a pizza each.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down a flatbread each (half a pizza for you lay people), but this could serve up to 4 normal people.

Suggested Wine Pairing: Chianti, Montepulciano D’Abruzzo, Old Vine Zinfandel

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales  

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1/3 lb thinly sliced speck (you could also use prosciutto or any other cured meat you prefer)(about $16.99/lb)
  • 4-6 oz Parmigiano Reggiano cheese (about $13.99/lb)
  • 2 C spring lettuce mix ($3.89/5 oz package)
  • 1/4 C flour ($1.89/2 lb)
  • 1/4 – 1/2 C artichoke spread (you can just mince artichokes with olive oil if you can’t find this)(about $6/8 0z jar)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Lay your speck out on the cutting board and slice it crosswise into 1/2 inch strips.

Slice the speck into thin strips for easier eating.

  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches).

Cut the dough in half or quarters if you want to do mini personal pizzas.

  • Cut the dough in half and reshape in any way you prefer (we prefer ovals).
  • Spread your artichoke dip evenly across the top of each piece and then layer the pieces of speck on top of that.
  • Top everything off with as much Parmigiano Reggiano as your little heart desires and pop it in the oven for 10-15 minutes, or until the crust is crispy.

We prefer a heavy hand with the cheese but you already knew that.

  • When the pizza is done, spread about a cup of greens across the top of each. Drizzle olive oil and balsamic vinegar over all of it. Cut into manageable pieces and serve.

There's no need for a side salad if you've got lettuce on your pizza.