Clark Family Gardens Recipies
Each Week We Include A Recipe With Each CSA Share
We Will Continue To Add Recipes Throughout The Year So Check Back To See More!
Three Oyster Mushroom Wraps
-1# total of the following Mushrooms--
-White/Grey Oyster Mushrooms
-Golden Oyster Mushrooms
-Italian Oyster Mushrooms
-One small Onion
-2 Cloves Garlic
(One or all three varieties of Oyster Mushrooms can be used or substitute with your favorite mushroom. Volume of mushrooms can be adjusted to your taste)
-Pre-heat a grill pan, chop or tear your mushrooms, chop up vegetables.
-Combine ingredients and toss together in a large bowl drizzled with your favorite type of oil until lightly coated.
-Sprinkle with salt and seasonings. (Add your choice of seasonings to make it your own.)
-Put contents from bowl onto grill pan and cook until desired doneness. Warm tortillas and ready fixings.
Serve on a platter surrounded with your favorite condiments such as sour cream, cheese, lettuce or salsa to name a few.
-2 Cups Fresh Basil
-1/4 Cup Grated Parmesan Cheese
-1 Tablespoon Lemon Juice
-2 Cloves Garlic Chopped
-1/2 tsp Salt
-1/2 Cup Extra Virgin Olive Oil
- add ⅓ cup raw pine nuts, almonds, walnuts, pecans
--Toast nuts if desired
1-To make the pesto, combine the basil, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
2-Taste, and adjust if necessary. Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you’d like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil. (Consider, however, that if you’re serving the pesto on pasta, you can thin it with small splashes of reserved pasta cooking water to bring it all together.
3-Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—one way is to use an ice cube tray. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
Savory Roasted Carrots with Mushrooms
For this recipe we like to cut our carrots and mushrooms into strips but the possiblities are endless and so are the seasoning combinations!
-1 Container of Mushrooms
-1 Bunch of Carrots
-1/4 C Melted Butter
-2 TBSP Worchershire
-2 Garlic Cloves Minced
-1/2 TSP Salt
-1/4 TSP Pepper
1. Preheat oven to 425°.
2. Place carrots, onion and mushrooms in a greased baking pan.
3.In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat.
4. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
(Great for any time of the day!)
-1/2 - 1 Lb Mushrooms
-1/2 Cup Shredded Cheese
-1/2 Lb Ham
-4 Garden Onions
-Garlic- Minced or Garlic Powder
1-Pre heat oven to 400 degrees.
2-Cut up mushrooms and onions, Saute with butter and/or oil
3-Mix eggs and add seasoning
5-Combine all ingredients into an 11"x8" glass baking dish
6-Bake at 400 for 20 minutes or until golden brown on top and egg is cooked
Cream of Shiitake Soup
- 2 cups Shiitake, chopped
- ¼ c. chopped onion
- 2 c. water
- 4 Tbsp. butter
- 3 Tbsp. flour
- 2 c. light cream or milk
-Sauté the mushrooms and onion together with the butter until tender.
-Combine the water with 2/3rds of this mixture, setting aside the remaining 1/3rd, and simmer 20 minutes.
-Place the remaining mushroom mixture in a fry pan, sprinkle flour on the top, and sauté for several minutes.
-Slowly add cream or milk and cook until the mixture thickens.
-Gently add to the simmering water and mushroom mixture and heat through.
-Season to taste.
*Recipe from our friends at Field and Forest mushrooms of Wisconsin!*
Shiitake Mushroom Tacos
-One to Two Lbs Shiitake Mushrooms
-Taco seasoning packet or add your own seasonings like garlic, cumin, cayenne pepper etc.
-Hard or soft taco shells, local Blue Farm Tortilla Chips or your favorite substitue
-3/4 cup water
-1-2 Tbsp (or more we won't tell!) of your favorite butter or cooking oil
-Finely chop Shiitake Mushrooms
-With butter or your favorite oil/substitute brown Shiitake Mushrooms in skillet over low to med heat until desired tenderness
-Add 3/4 cup water and seasonings combing with mushrooms until mixed well
-Reduce until near desired thickness (will thicken upon cooling)
*Recipe from a Janesville Farmers's Market customer with our twist!*
-Unsalted butter, for the pan
-12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
-12 ounces grated carrots, medium grate, approximately 6 medium
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon ground allspice
-1/4 teaspoon ground cinnamon
-1/4 teaspoon freshly ground nutmeg
-1/2 teaspoon salt
-10 ounces sugar, approximately
1 1/3 cups
-2 ounces dark brown sugar, approximately 1/4 cup firmly packed
-3 large eggs
-6 ounces plain yogurt
-6 ounces vegetable oil
-Cream Cheese Frosting
1.Preheat oven to 350 degrees F.
2.Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
3.Put the carrots into a large mixing bowl and set aside.
4.Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
5.In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
6.With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
7.Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
-8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
-1 teaspoon vanilla extract
-9 ounces powdered sugar, sifted, approximately
8.In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
9.Place the frosting in the refrigerator for 5 to 10 minutes before using.
Garlic Roasted Potatoes
-1 1/2 pounds potatoes, cut into 1-inch cubes
-2 tablespoons olive oil
-1 teaspoon sea salt
-3/4 teaspoon freshly ground black pepper
-2 tablespoons minced garlic
-2 tablespoons fresh chopped parsley (optional)
1. Preheat the oven to 400°F.
2. Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned.
3. Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden.
4. Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!
Clark's Campfire Pouch
-Cloves of Garlic Chopped
-Salt and Pepper to taste
-2 TBSP Butter or favorite cooking oil
-1/4 C Broth
1. Slice or dice potatoes and onion (mushrooms and peppers if desired) and place on a large piece of heavy-duty foil; dot with butter or oil. Place hamburger patty on foil. Combine minced garlic clove and add salt, pepper.
2. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill or bake, over medium heat for 35-40 minutes or until potatoes are tender and burger patty is cooked.