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CSA Cooking: Curly Cress, Jerusalem Artichokes and Strawberries

This is my second year being a member of the Cobble Hill CSA here in Brooklyn. I am so lucky to be able to be able to join with my community and buy straight from the Green Thumb Farm and Wiklow Orchards and get incredible seasonal produce at great prices.  Last week was our first share and in it was:

jerusalem artichoke
french tarragon
curly cress

Curly Cress is a really spicy green, sort of mustardy in flavor and slightly dense in texture. I picked the leaves off and mixed it with the lettuces then tossed it in a delicious vinaigrette made with sherry vinegar and herbs d’ provence and cayenne olive oil I bought the last time I was in France. It was spicy but delicious!

Jerusalem Artichokes most people know are actually a species of sunflower and the “choke” is actually its root or tuber. Its flavor and texture is similar to the choke of the artichoke and when pureed or fried has glorious results. I decided to make a soup with mine using the leeks and a few other handy ingredients. I paired it with some pan fried scallops and it was simply marvelous. The recipe can be found here. Word to the wise, jerusalem artichokes store the carbohydrate inulin which some people have difficulty digesting although I don’t seem to have any trouble with them.

Finally I decided to get busy with all my strawberries and do a variation on strawberry shortcake by macerating the strawberries with a bit of maple syrup and a tiny bit of crushed lavender. For the shortcake I made a lemon ricotta “biscake” (part biscuit part cake) and topped it all off with some fresh whipped cream. The whole story is here.

More as the weeks progress. I still have to handle all that tarragon, and fresh oregano comes tomorrow!!

  • http://ahowto.org/2010-garden-vlog34-potatoes-and-jerusalem-artichokes/ 2010 Garden vlog34 Potatoes and Jerusalem artichokes | How To Do It Yourself

    [...] CSA Cooking: Curly Cress, Jerusalem Artichokes and Strawberries | Simple Social Kitchen [...]

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