Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
Let me begin by apologizing for the lack of posts this week. I’ve been running around like a headless chicken, and when that happens, blogging falls to the wayside. But alas, here I am, ready to share another one of my culinary adventures.
Here’s what I made for dinner last week:
While it’s nice to go out for a fancy meal, there’s something alluring about taking the time to cook a nice meal at home. Yes, it takes effort, but this meal definitely does not take hours!
I was excited to get Cippolini onions in my CSA share last week, along with some Savoy cabbage. I’ve been meaning to try this great recipe from Cathy from Not Eating Out In New York. It was delicious!
Recipe: Honey Miso Coleslaw
From Not Eating Out in New York
(Makes about 8 servings — a party-sized bowl)
Ingredients:
1 small head of green cabbage, shredded
1 small head of red cabbage, shredded (I skipped this)
1-2 large carrots, finely shredded
2-3 scallions, both green and white parts, finely chopped
2 tablespoons of miso paste
1 tablespoon of grated fresh ginger
Juice of 2 limes
1/3 cup of honey
1/3 cup of mayonnaise (I used less)
Black sesame seeds for garnish (optional)
Procedure:
1. In a food processor or a large bowl with a whisk, combine the mayonnaise, honey, ginger and miso paste.
2. Taste and add more of any ingredient as desired.
3. Fold in the vegetables and chill for at least 30 minutes prior to serving. Top with optional sesame seeds.
So throw the coleslaw in the fridge and get started on the onions and steak. The timing will be just right!I love getting CSA vegetables I’ve never cooked with before. 
Cippolini onions are commonly used in Italian cooking, and are amazingly delicious, with a spicy kick and crunchy sweetness when cooked down with wine. I would recommend cooking it with white wine, though I used red since I had an open bottle from earlier.
Recipe: Flank steak with Cippolini onions
Ingredients:
1 pound of flank steak
1/2 bunch of Cippolini onion bulbs(save tops for later)
2 tbs of white wine
1 tbs of butter
2 sprigs of fennel
Salt
Pepper
Procedure:
1. In a cast iron skillet or pan over screaming high heat, add steak.
2. Cook one side for 5 minutes, then flip over and cook the other side for 5 minutes.
3. Let meat rest on a plate, covered in foil.
4. In a different pan over high heat, add onions. Sprinkle with salt and pepper.
5. After about 5 minutes, add white wine. Decrease heat to low and cook until wine has reduced.
6. Cook until juices run and the onion has a golden brown color.
7. Add fennel to finish.
8. Slice beef against the grain and serve.
I made Chimichurri sauce but I don’t think it’s necessary. Here’s the link if you want to make it though!
So roll up your sleeves, open that bottle of wine and enjoy a special meal!
