Recipes for CSA Week 26 | Sauvie Island Organics

Ingredients

• 1-2 tablespoons thinly sliced red/yellow onion or shallot
• 1 tablespoon orange juice
• 1 1/2 tablespoons vinegar of your choice
• 3 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 1 1/2 lbs firm fleshed potatoes, scrubbed and thinly sliced into rounds (blade on box grater works well)
• 1 ½ lbs celery root, trimmed and peeled and thinly sliced
• 1/2 onion, finely diced
• 1 ½ cups grated sharp cheddar, emmental, gruyere, . . .
• 2 teaspoons ground cumin
• 1 1/2 teaspoons pimenton (smoked Spanish paprika–spicy or mild)
• 1/2 teaspoon chili flakes (optional)
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup flour
• 3 cups cooked barley (used hulless barley from Ayers Creek farm in this version) from about 1 1/2 cups uncooked grains
• 1/2 medium celery root (about 3 cups diced), trimmed and cut into 1/2-inch dice
• 2 large carrots, cut into 1/2-inch dice, more or less
• 3 stalks celery with leaves (if possible), trimmed and diced
• 1 1/2 tablespoons olive oil
• Salt
• 2-3 scallions, trimmed and thinly sliced (both white and green parts)
• 1/2 cup cilantro, chopped (or any combination of parsley, mint, basil, oregano)
• 1/3 cup pumpkin seeds, toasted