I am so happy its finally Spring and we have fresh produce again. We are working with Dahlin Farm this season to bring you weekly recipes that use CSA inspired ingredients.
Box One of the season is a real treat. Included in the box are most of the ingredients to make this dinner of Grilled Pork Chops with Rhubarb Basil Sauce, Roasted Asparagus and Sauteed Kale and Radish Greens with Green Garlic.
Here are the recipes- enjoy!
Grilled Pork Chops with Rhubarb Basil Sauce
- 6 cups rhubarb
- 1 cup sugar I used coconut sugar
- 2 tbsp water
- 1/2 cup fresh basil chopped
- pinch salt
Cut rhubarb into 1/2 inch pieces and place in medium size sauce pan. Add in sugar and water. Cook over low heat until rhubarb is soft and falls apart and sauce has thickened - about 45-60 minutes. Remove from heat, add in fresh basil and sauce. Stir gently. Serve with grilled pork chops (or even lamb chops). Would also be really good over vanilla ice cream!
- 2 bunches fresh asparagus
- 2 tbsp olive oil extra virgin, cold pressed
Break off hard ends of asparagus stalks. Place in bowl and toss with olive oil and salt. Spread on cookie sheet (I line mine with parchment paper). Bake in 425 degree oven for 15 minutes.
Sauteed Kale and Radish Greens
- 1 bunch kale
- 1 bunch radish greens remove radishes
- 3 green garlic stems
- 2 tbsp fat I used bacon grease but you can use lard or any kind of hard animal fat
- 1/4 cup water
- 1 tsp balsamic vinegar
- 2-3 pieces cooked, crumbled bacon
- 1/2 tsp salt
Remove stems from kale and cut into bite size pieces.
Remove radishes from the greens, remove stems and cut into bite size pieces.
Wash and cut green garlic using bulb and stem.
Melt fat in skillet over medium heat.
Add in greens and garlic and stir to coat with fat.
Add in water and cook until greens wilt and are tender.
Add in balsamic vinegar, salt and bacon. Stir well.
Enjoy your CSA box and we will see you next week!