2016-2 CSA Smackdown Recipes


On January 20, Just Food held the 2015-2016 CSA Smackdown at The Bellhouse. Teams representing Yorkville, Katchkie Farm, Grand Street, Sunset Park, and Mid-Island/South Shore CSAs were given 30 minutes and a mystery CSA share to create a winning seasonal dish. Here are the recipes from the competition:

Sunset Park CSA’s Veggie Gordita with Root Veggie Slaw and Chimichurri Dressing

Any large leafy Green (for ‘shell’)
2 small beets, peeled & julienned
1 carrot, peeled & julienned
1 small turnip, peeled & julienned
1/3 cup butternut squash, peeled & julienned
1/4 small onion, julienned
1/8 cup Cider vinegar
1/8 cup Maple syrup
1 1/4 cup Olive oil
2 potatoes, Grated
4 large eggs
2 tbs butter
2 tbs water
1-2 tsp cumin
1 clove diced Garlic diced
1/2 bunch chopped Cilantro

Julienne beets, carrot, turnip, squash and onion
Wisk maple syrup, cider vinegar and 1/8 cup of the olive oil
Combine dressing and julienned veg in a bowl (and s&p to taste) set aside

Prepare the chimichuiri:
Stir to combine garlic, 3/4 cup of olive oil, with chopped cilantro (and s&p to taste) set aside

Grate potato
Heat 1 /2 cup olive oil in skillet
Place small dollops of potato in oil, fry til golden brown and crispy
Remove from pan and place on paper towels to drain.

Wisk 4 eggs and cold water and cumin until combined
Heat skillet add butter, when butter starts to foam add eggs to skillet and Scramble

Assemble taco. Layer ingredients on leafy green top with chimichuri and garnish with micro greens

File 2433

Katchkie Farm CSA’s Frittata with Potato, Red Onion and Collard

1 chopped Red onion
4-5 eggs
Olive oil
Bunch Collard greens blanched and stems removed
Herb des Provence
3-4 small potatoes

Peel potatoes and slice very thin
Heat olive oil and butter in large pan until hot
Add chopped onions and sliced potatoes. Cook until potatoes can be pieced with a knife, but not
cooked all the way through
Beat eggs well, adding a little water or milk.
Add salt and pepper. Add Herbs des Provence.
Add eggs to pan. Cook to set.
Lower heat and cover so that the eggs will cook through.
When almost done, add collard greens on top of eggs. Cover and continue cooking until firm.

Butternut Squash and Carrot Mash

1 large butternut squash, peeled and cubed
3 carrots, peeled, sliced and cubed
Olive oil
Curry Powder
2 -3 cloves garlic, smashed

Bring pot of water to boil. Add squash and carrots.
Cook 10-15 minutes until thoroughly don . Drain and put into bowl.
Smash and blend together
In sauté pan, heat butter and oil until sizzling. Saute garlic until just starting to brown, remove and
Add squash and carrots. Mix well.
Add 2-3 TBL. Curry powder to taste.
Add salt, a grinding of pepper
And a good amount of curry.
Blend well. Serve.

Raw salad of beets, curly kale, turnips , carrots with Mustard Vinaigrette.

Beat Olive Oil and Apple Cider Vinegar in bowl at a ratio of 4 to 1.
Add salt, pepper, and dry mustard.
Blend well.
Using a mandolin, slice beets, carrots and turnips. Then julienne into matchsticks.
Break curly kale into small pieces. Toss all together.
Add dressing, salt and pepper.

File 2432

Mid Island/South Shore CSA’s Root Vegetable Mash
with Red Onion Jam

Root Vegetable Mash
Butternut Squash, cubed
Brown Sugar

Sautéed greens 
Bok Choy
Olive Oil
Minced Garlic
Salt and Pepper to taste

Sautéed over high heat for about 7mins.

Red onion "jam"
Red Onions
Brown Sugar

Cooked on high for about 8mins, hear brought down to a simmer for about 10mins.

File 2437

Grand Street CSA Root Vegetable Pancakes
with Micro-Green Chimichurri

Collard Greens
Butternut Squash
Micro Greens

Use potato, turnip, carrot for pancakes. 
Top with blanched then sauteed garlic collard greens and kale
Add tumeric 
Add candied butternut squash
Pickle beets onions and carrots, add on top 
Top with fried egg, potato chips, and a micro-green chimichurri.

File 2435

Photos by Dave Katz. www.katzcaptures.com