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To see recipes from the CSA program, please click here.
Pork Rillettes with Fleur de Sel Butter and French Breakfast Radish
5 lbs. Pork shoulder, boneless, cut into 2" strips
1/2 cup Kosher salt
10 ea. Garlic cloves, cracked
1/2 bunch Fresh Thyme, washed
2 tbsp. Black peppercorns, whole
8 ea. Bay leaves
5 lbs. Pork fat (liquefied) or duck fat
Preparation:
Arrange pork in a 4" deep roasting pan in a single layer, sprinkle 1/4 cup of the salt evenly over the pork, turn pork over
and repeat with the remaining salt, add garlic, thyme, peppercorn and bay leaves, turn so that aromatics are
mixed throughout the meat, cover and chill for 24 hours.
Remove from refridgerator, leave at room temperature for 1 hour, then cover with melted (but not too hot) pork (or duck) fat,
cover pan with lid or foil. Place in a 300 degree oven and cook for 3-4 hours, or until pork is very tender and shreds
easily.
Remove from oven, uncover pan, and allow to cool for 1 hour. Remove pork meat from fat. Strain fat through a fine mesh strainer,
cool and reserve for other use. Gently pull pork meat apart until finely shredded. Adjust seasoning with salt and
fresh ground black pepper. If the pork mixture seems too dry, add some of the cooled fat back in, until desired
richness is achieved.
Fill small glass jars or dishes to 1/2" from the top, packing the pork rillettes down as you go. Chill jars for 20 minutes,
then smooth the top. Cover with 1/8" melted pork or duck fat to seal, chill until ready to serve.
To serve:
1 jar of rillettes (serves 2-4)
1 bunch French Breakfast radishes, washed, dried and halved lengthwise (tops can stay on if very fresh)
2 tbsp. Really good butter (We use Kelsey's cultured butter. She has two cows on Vashon Island, makes butter and cheese, and cooks at Lark a couple days per week)
Fleur de sel
Crusty bread or crostini or crackers
Place jar of rillettes in the middle of a large plate, surround with radishes, crostini and dollop of butter. Sprinkle butter with fleur de sel, and eat.
Mizuna Salad with Green Goddess Dressing and Shaved Radish
Salad:
1/2 lb. Mizuna mustard greens, washed and spun dry
2 ea. Shallots, peeled and minced
1/2 oz. Chives, minced
10 ea. French breakfast radishes, washed and thinly sliced
1/2 pint Cherry tomatoes, washed and sliced in half
Kosher salt
Fresh ground black pepper
Preparation:
In a large salad bowl combine mizuna, shallot and chives. Dress with 4-6 oz. of green goddess dressing, toss gently,
season with salt and pepper. Mound carefully on a large platter (or a number of individual plates), top with radish
shavings and cherry tomatoes, serve.
Green Goddess Dressing:
1 oz. Tarragon leaves, chopped
1 oz. Chives, minced
1 oz. Parsley, chopped
1 ea. Shallot, minced
2 ea. Garlic cloves, minced
6 ea. Anchovy filets, chopped
1/4 cup Champagne vinegar
1/4 cup Buttermilk
1/2 cup Créme fraiche (or sour cream)
1/2 cup Mayonnaise
Kosher salt
Fresh ground black pepper
Place herbs, shallot, garlic, anchovy and vinegar in a blender or food processor, blend on high for 30 seconds,
transfer to a mixing bowl, whisk in buttermilk, crème fraiche and mayonnaise. Adjust seasoning as desired, chill.
Gratin of Baby White Turnips
Recipe from Emily Thomson - Full Circle Farm
2 lb baby white turnips, sliced ¼ inch thick
3 Tbsp unsalted butter
thin slices day-old baguette or other good white bread
salt and freshly ground pepper
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Preparation:
In a saucepan of salted water, boil the turnip slices until tender, about 12 minutes.
Preheat the oven to 325 degrees. Butter a deep gratin dish with 1 tablespoon of the butter and line it with the bread slices.
Drain the turnip slices and arrange a layer of them over the bread slices. Salt lightly, grind some pepper
over them, and sprinkle with some Parmesan cheese. Add a layer of bread slices, then turnips, then salt, pepper, and cheese. Repeat
until all ingredients are used, ending with a layer of turnips, salt, pepper, and Parmesan. Drizzle the heavy cream over all.
Break the remaining 2 tablespoons of butter into small bits and scatter over the top.
Place into the oven and bake until golden, about 35 minutes.
White Cheddar Polenta
with Braised Greens, Spring Morels, and Pancetta
Recipe from Emily Thomson - Full Circle Farm
1/2 pound fresh wild morels, cleaned and sliced in half
3 1/2 tablespoons olive oil
3 garlic cloves, sliced thinly
1/4 pound pancetta, sliced
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal)
3/4 cup grated white Cheddar cheese
1/4 cup butter
1 pound braising mix, or a mixture of dark leafy greens such as kale, chard, and dandelion, washed and torn
Salt and freshly-ground pepper
1/4 cup freshly grated Parmiggiano-Reggiano cheese
Preparation:
Combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes. Whisk in the grated Cheddar and the butter.
Adjust seasoning if necessary. Turn off heat, cover and set aside.
Meanwhile, rinse the braising mix or torn greens in cold water and set in a colander. In a large, heavy pan, heat the olive oil and sauté the garlic and pancetta until lightly colored. Toss in the morels and cook for 5-6 minutes. Turn heat to high and add the washed greens; the water that clings to them will create the
braising liquid. Toss with tongs until slightly wilted, then turn heat to low, cover, and braise for 5-6 minutes.
Stir the polenta and spoon onto plates. Top with the greens and morel mixture and scatter the rest of the grated cheese over the top. Freshly ground pepper and a drizzle of olive oil will finish the dish.
We recommend these cookbooks from our local chefs!
The Cafe Flora Cookbook by Catherine Geier and Carol Brown
The Herbfarm Cookbook by Jerry Traunfeld
The Herbal Kitchen by Jerry Traunfeld
Tom Douglas' Seattle Kitchen by Tom Douglas
Vegetarian Cooking for Everyone by Deborah Madison
West Coast Cooking by Greg Atkinson
To purchase any of these, go to our Books and More page. All profits from book
sales are donated to one of our Community Groups.
Other great cooking resources:
Cook's Illustrated Magazine
Read more . . .
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