HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

CSA Cookoff, a busy week: Caldo Vero (remix), Spice-rubbed Flank Steak with Zucchini Ribbons, Kale Chips, Sauerkraut and Bread & Butter Pickles!

7/14/10 Parker Farm CSA Share: 1 bunch beets, 1 bunch carrot, 1 bunch spring onion, 1 bunch kale, 2 pounds potatoes (yukon gold), 2 pounds cousa squash, 1 pound green or wax beans, 1 head romaine and 1 bunch basil.

It was obviously time to clear the fridge of the veggies that had been tucked into the corners...Farmer Steve has had an incredible beet crop this year, and I was drowning in beet greens. Ed at The Slow Cook had written earlier last week about Caldo Vero - a Portuguese kale soup - so I substituted beet greens for the kale and made a remixed batch. It was tasty with ground parmesan sprinkled over the top.


I'm not quite ready for zucchini bread, so I decided to whip out the veggie peeler and make a bed of zucchini ribbons for the grass-fed flank steak that I picked up from the farm stand.



Spice Rubbed Flank Steak with Zucchini Ribbons, Grilled Potatoes and Onions.


Meat:

1 1/2 lb flank steak

1/2 bourbon whiskey

1 T. chili powder

1 T. sugar

1 T. chopped rosemary

1/2 T. cumin


Squash ribbons:

2 Summer squash (this week's Cousa squash) peeled into strips using a vegetable peeler

1 T. extra-virgin olive oil

1 T. chopped fresh mint

Salt and pepper to taste


Grilled vegetables:

3-4 Yukon Gold potatoes

1 sweet onion

1 T. extra-virgin olive oil

1/2 T. chopped rosemary

Salt and pepper to taste


1. Marinate flank in bourbon for 4-6 hours in the refrigerator, turning a few times.
2. Once you're ready to cook, preheat your grill until heat is high.
3. Remove meat from marinade, allowing excess to drip off. Then sprinkle combined spice rub over both sides of the steak and set aside.
4. Cut potatoes and onion into thick slices, toss potatoes with oil, rosemary and salt and pepper. Brush onion slices with excess oil then salt generously.
5. Peel strips from summer squash using a vegetable peeler, combine with oil, mint and salt and pepper. Set aside.
6. Grill potato and onion slices, 7-8 minutes each side. Remove to a plate in a warmed oven.
5. Grill steak over the hottest coals, five minutes each side. Remove from grill, let sit for five minutes, cut meat against the grain into 1/4" slices.
6. Serve!


Kale Chips
Man, fresh, leafy kale takes up a lot of room in the fridge! I'm not complaining, of course...I'd heard about kale chips from HOMEGROWNer Lelo In No Po and figured I'd give it a try. The result: a new addiction. Seriously. I'm a salty-snack fiend, and I could not stop eating these chips!

One bunch curly kale (though Lelo tells us that other kinds of kale work, as well as collard greens)
2 T. Extra-virgin olive oil
1 T. Vinegar (I used apple cider vinegar, balsamic works well, too)
Sea salt

Preheat oven to 400 degrees F.
1. Remove leafy parts of kale from stems (grasp the thick end of the stalk and strip down like a zipper). Reserve the stems for another use (soup or pesto are my plan).
2. Tear kale into bite-sized pieces and toss with oil, vinegar and salt. I massaged the mixture together with my hands to make sure that each leaf was coated.
3. Spread kale in an even layer on cookie sheets and bake for 10 minutes.
3. Done and YUM!

Lastly, the cukes and cabbage weren't going to organize themselves, so I took matters (and a sharp knife) into my own hands and made gorgeous garlicy sauerkraut (recipe from Wild Fermentation author Sandor Katz's video) and the refrigerator bread & butter pickles recipe that Nancy posted earlier in the week.


Now I've got room for more veggies from this week's share and, of course, another watermelon!
What did you make this week?







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