Greetings, Seasonal Eaters. Brooklyn’s finest CSA is sharing its fresh bounty and I am here to give you tasty ideas for your harvest. I have combined the fruits, vegetables and herbs to create a sausage and leek frittata, refreshing cabbage salad, basil-dusted corn and fruit skewers with sweet spearmint chutney. Feel free to ask questions about this delicious CSA menu and share your recipe ideas in comments.

Enjoy,
Brandon

CSA Basket: Red potatoes, basil, spearmint, eggs, ginger gold apples, peaches, plums, corn, cabbage, green onions and leeks.

CSA  Recipe Menu:

• Refreshing Cabbage and Corn Salad
• Leek, Sausage and Potato Frittata
• Fruit Kebabs with Sweet Spearmint Chutney
• Grilled Basil Corn
• Sweet and Savory Potato and Corn Pie

1. Refreshing Cabbage and Corn Salad

CSA Ingredients
Cabbage
Red Potatoes
Eggs
Corn
Green Onions
Thyme and Garlic Vinaigrette (recipe, below)

Here’s a summer upgrade to cabbage and potatoes. Slice raw cabbage into bite-sized strips. Boil potatoes and eggs, and then slice into rounds. Add grilled corn off the cob and lightly toss the salad with thyme and garlic vinaigrette (recipe, below). Garnish with sliced green onions. Season to taste.

Garlic and Thyme Vinaigrette
1/3 cup  champagne vinegar
1 shallot, fine dice
2 garlic cloves, minced
1 cup extra virgin olive oil
2 Tbsp Fresh Thyme leaves, chopped
Salt and freshly ground black pepper, to taste

Vinaigrette
1. Combine vinegar, garlic, shallots and seasoning and infuse for 10 minutes. Slowly whisk in the olive oil. Taste and adjust seasoning. If too tangy add a little honey.

2. Sausage, Leek, and Potato Frittata
CSA Ingredients
Leek
Eggs
Your favorite sausage (I enjoy a spicy chorizo or chicken and apple sausage)
Green Onions
Potatoes
Salt and freshly ground black pepper, to taste

Chop sausage and potatoes into bite-sized pieces. Boil potatoes, until tender. Cook sausage. Slice leeks and green onions and sauté in butter; season to taste with salt and pepper. Beat and season eggs. Fold the cooled vegetables and sausage into the eggs.  Pour the egg mixture into a shallow, lightly oiled pan. Bake a 350 degrees, until the eggs are cooked through (you can check by cutting into the frittata. When no liquid shows, and the crust is golden, it’s done.)

The frittata photo has a little bit of broccoli in it as well

3. Fruit Kebabs and Sweet Spearmint Chutney
CSA Ingredients
Plums
Peaches
Ginger Gold Apples
Spearmint
Fresh lemon Juice
Fresh Lime Juice
Plain Yogurt
Sugar
Ginger

Wash and stem the mint. Add the cleaned mint to a food processor with fresh lemon and lime juice, water, plain yogurt, sugar and a little peeled and chopped ginger. Blend into a light paste. Taste and adjust seasonings. Seed a chop fruit. Add each fruit piece to a skewer and dip into mint chutney. Apple crumbles, and peach and plum tarts are also delicious recipe ideas.

4. Grilled Basil Corn
CSA Ingredients
Corn
Basil
Butter
Salt and freshly ground black pepper, to taste

Microwave basil leaves for 2 minutes. When dry, add to a blender and blend the basil until it becomes a powder. Grill corn. Lightly butter the corn and add a dusting of basil powder, salt and pepper.

5. Sweet and Savory Potato Corn Pie

Check out this delicious potato and corn recipe from Shawn Rosvold’s wife, here.

What are you cooking with your seasonal harvest?

Brandon is a chef , food writer, web consultant and recipe developer. Her experience includes working with Cooking Channel, The French Culinary Institute, Saveur Magazine, Food Network and Danny Meyer’s Union Square Events. Check out her blog here: Dresses & Appetizers.

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