CSA 2023 Fall Week 10

Written by

Kathy Aylesworth

in

Green & Yellow Beans

Dandelion Greens

Sweet Habanero Peppers

French Breakfast Radishes

Spring Mix

Strawberries (POF)

Fingerling Sweet Potatoes

Green Tomatoes

This Week’s Recipes

Sweet Habanero “No Heat” Hot Sauce
  •  2 Tbsp Toasted Sesame Oil
  • 20 Habanada Peppers (Stems Removed, Halved)
  • 1 Medium Yellow Onion (Sliced)
  • 4 Cloves Garlic (Peeled and Chopped)
  • 2 Cups of Water
  • 1 Lemon (Zest)
  • 1/4 Cup Agave Nectar
  • 1 Cup Rice Vinegar
  • 1 tsp Ground White Pepper
  • 1/4 tsp Salt

Instructions

  1. Prepare all fresh ingredients as directed above.
  2. In a deep skillet, add the oil, peppers and onion. Sauté over medium heat until fragrant. Approx 5 minutes.
  3. Add the garlic and water. Bring to a simmer and cook for 10 minutes.
  4. Remove the skillet from the heat and add the lemon zest. Allow to rest for 15 minutes.
  5. After the sauté has rested, transfer it to a blender along with the rest of the ingredients.
  6. Blend on high until very smooth.
  7. Use a funnel to pour it into sterilized containers.
  8. Refrigerate and keep for up to one month. Enjoy!

Recipe from Meatless Makeovers

Green Tomato Salsa Verde

Ingredients

  • 1 pound green, unripe tomatoes
  • Olive oil
  • Salt and pepper
  • 1 jalapeño, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 lime

Instructions

  1. Slice the tomatoes in half lengthwise and place them in a baking dish. (If using smaller varieties—say, 2 inches or less in diameter—you can leave the tomatoes whole.)
  2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
  3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
  4. Remove the tomatoes from the oven and set aside to slightly cool.
  5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
  6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.

Recipe from Garden Betty

Dandelion Green Bruschetta

Ingredients

  • 1 tablespoon sherry vinegar
  • ½ teaspoon sugar
  • Pinch of salt
  • Freshly ground black pepper
  • 4 strips bacon
  • 2 eggs
  • 2 slices toasted sourdough bread
  • 1 clove garlic
  • ½ pound dandelion leaves, washed and dried
  • 1 tablespoon olive oil

Instructions

  1. Pre-heat the oven to 450 degrees F.
  2. Mix the vinegar with the sugar and salt until those dissolve. Set aside.
  3. Lay the bacon flat in a cast iron skillet or heavy pan and place in the hot oven. Roast the bacon until it is crisp (about 10 minutes), turning once.
  4. Boil the eggs for 8 minutes, then dunk in cold water and peel. Chop them roughly—the yolks should be barely set.
  5. While the bacon and eggs are cooking, toast the bread. As soon as it is toasted rub both sides with the raw clove of garlic, cut each slice in half and set aside on a plate.
  6. As soon as the bacon is cooked, remove it from the pan and set aside. Pour off all but 1 tablespoon of the rendered bacon fat. Immediately toss the dandelion leaves into the fat in the very-hot pan and stir. Add the vinegar mixture at once and toss again, adding the olive oil last. Pile the wilted leaves onto the toasted bread, break the bacon into pieces, and scatter on top of the dandelions. Finally add the egg. If there are any pan juices left, drizzle these over the top of your bruschetta. Serve at once.

Recipe from Gardenista

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