CSA 2024 FALL WEEK 13

Written by

Elizabeth Townsend

in

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From our Farm

Arugula

Mandarins

Dill

Curly Green Kale

Green Butter Lettuce

French Breakfast Radishes

Murasaki Sweet Potatoes

From Our Partner Growers

Sweet Pepper Mix (LPF)

Yellow Squash (SSF)

LPF = Little Pond Farm

SSF = St. Simon’s Farm

 

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Butter Lettuce Salad, Whipped Feta with Lemon and Fresh Dill, and Baked Murasaki Sweet Potatoes with Miso Tahini Butter.

 

Butter Lettuce Salad

Ingredients

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons golden balsamic vinegar or champagne vinegar
  • 1 to 2 teaspoons honey
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper, to taste

For the salad:

  • 2 heads butter lettuce, roughly chopped
  • 6 radishes, thinly sliced
  • 2 Persian cucumbers, sliced
  • 1 large avocado, sliced
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh chives

Directions

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, and Dijon. Season with salt and pepper, to taste.
  2. In a large bowl, combine the lettuce, radishes, cucumbers, avocado, Parmesan cheese, and chives. Drizzle dressing over the salad and toss. Serve immediately.

 

Whipped Feta with Lemon and Fresh Dill

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 lemon juice (~2 tablespoons)
  • 1 cup fresh dill, washed and large stems removed
  • 1 clove garlic, chopped
  • 4 green onion (scallions), chopped
  • 2 cups feta
  • 3/4 cup cream cheese

    Directions

    1. Take feta and cream cheese out of the fridge about a half an hour before making. Don’t worry if you don’t have time for this step. It will all still work fine!
    2. Add olive oil, lemon juice, dill, garlic and green onion to a food processor. Chop until minced.
    3. Add feta and cream cheese. Process until all ingredients are incorporated and cheeses are blended.

     

    Baked Murasaki Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Japanese sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds*
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest
    • Optional: vegan furikake or gomasio

    Directions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

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