Search results for: “roasted roots”

  • Roasted Roots

    Roasted Roots

    Roasted Roots
    With the cool weather approaching, roasting vegetables is a great way to warm up. I love to make an assortment of veggies and mix them together for an easy side dish or snack. The roasting process brings out the natural fats and sugars in the veggies and root vegetables are ideal for this method. Try radishes, turnips, sweet potatoes, parsnips, carrots, beets, onions or any of your favorites. I usually don’t peel my organic veggies to give an extra portion of fiber. I wash and scrub the dirt and sand off and cut them into like sizes to ensure even cooking. For best results, separate like vegetables during cooking since some cook faster than others. I am not a fan of heating olive oil since its medium chain fatty acid structure is not stable under heat, so melted ghee is my choice of fat. Toss the cut veggies in a little ghee and spread them out in a single layer on a parchment paper lined baking sheet. Sprinkle with a little seasoning and pop them into a preheated 400 degree oven. In about 20 minutes flip the veggies over and rotate the pan. Check in another 10 minutes to see if they are done to your liking and every 10 minutes after until they are as golden as you like. Let them cool completely before packaging up any extras. Below is the spice mix I used with my latest batch of radishes, turnips, carrots, sweet potatoes and parsnips.
    Root Spice Mix
    1 part sea salt
    1 part black pepper
    1 part ground cumin
    1 part cayenne
    Bon appétit,
    Chef Amy
  • CSA 2026 WINTER WEEK 8

    CSA 2026 WINTER WEEK 8

    From Our Farm

    Carrots, Baby (loose)

    Rainbow Chard

    Cilantro – Frog Song Organics or Little Pond Farm

    Lettuce, Panisse

    Sweet Potatoes Okinawa

    Turnips, Tokyo

    From Our Partner Growers

    Cabbage, Savoy – Blackwater Farms

    Onions, Green/Scallions, Bunch – Little Pond Farm

    Strawberries – Topside Produce Company

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

    Roasted Roots With Green Salsa

    Ingredients:

    • 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
    • 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
    • 5 scallions, roots trimmed
    • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
    • 1–2 green chiles (such as serrano or jalapeño), finely chopped
    • ¼ cup fresh lime juice
    • Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

    Instructions:

    1. Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.
    2. Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
    3. Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

    Recipe adapted from: https://www.bonappetit.com/recipe/roasted-root-vegetables-with-green-salsa

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

  • Last ‘Spring 2018’ CSA Share June 13-16

    Last ‘Spring 2018’ CSA Share June 13-16

    The Last share of the season includes: Thai Basil, Purple Daikon Radish, White Potatoes, Yellow & Purple Carrots, Green Cabbage, Fennel, Cured Sweet Onions and our first of the season Cantaloupe.

    As this is our Last 2018 Spring Season CSA Share we would like to take this opportunity to say Thank You to all of our loyal members for investing in our Farm and appreciating the fruits (and vegetables) of our hard labor.  Our farm was first created from the support of our CSA members and continues to be a very treasured and valuable relationship. We are continuously modifying our program to fit the needs of a changing society and we value the feedback our members provide. We will be taking a quick, welcomed summertime break but we’ll be back in October with new varieties of delicious Fall vegetables for you, your families, friends and neighbors.

    Can’t Wait that long? Find us at the Downtown Gainesville Farmers Market (on Wednesdays)

    St. Augustine Farmers Market (Saturdays)

    Winter Park Farmers Market (Saturdays)

    or Simply Order What You Want Online with our new Online shopping system.

    Cantaloupe- It’s not the sweetest cantaloupe you’ve ever tasted but you can thank the rain for that. With all this excess rain we were lucky to get a crop at all. These fruits, along with tomatoes thrive in dry weather conditions. Hopefully with the sunshine and minimal rainfall this past week will provide us with sweeter cantaloupes and watermelons. The surface of a cantaloupe can contain harmful bacteria therefore it is recommended to wash and scrub a melon thoroughly before cutting into it. The fruit should be refrigerated after cutting it and consumed in less than three days, I would recommend washing and prepping your melon as soon as you receive your share. Because of its mild flavor you might want to mix it with some sweet fruit like blueberries, strawberries or peaches or wrapping it with a salty prosciutto (Italian, thin sliced dry cured ham) for a favorite Italian antipasto. Prosciutto Wrapped Melon with Basil

    Thai Basil- This wonderful smelling Thai basil is a specialty type of basil that you won’t find in most grocery stores. Widely used throughout Southeast Asia because of it’s flavor described as anise/licorice-like and slightly spicy, it holds quite nicely under high or extended cooking. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers, all edible. Shaved Fennel with Lime, Sprouts and Thai Basil

    Purple Daikon Radish-  The word ‘daikon’ is Japanese for “great root”. Daikon type radishes are native to Asia where they have been cultivated for thousands of years. When grown in a cool climate the purple daikon will be mild, but when grown in warm to hot climates (Florida) the radishes will develop a more intense heat. Radishes are primarily eaten raw, however if you prefer to cook them and need some ideas take a look at 5 tasty ways to cook radishes..

    Fennel- As a member of the carrot family the fennel plant, fennel- both frond and bulb are edible and possess both culinary and medicinal qualities. It has a flavor much like licorice/anise and is one of the primary ingredients in absinthe. Not sure what to do with fennel? Here’s a delicious Fennel and Basil Pesto recipe sure to be a crowd pleaser!  Fennel has some very interesting healing properties and uses that you may have not known about. Check them out in this article! https://ehealthyfood.com/fennel-health-benefits-extraordinary-vegetable/

    Cured Sweet Onions- Onions the powerfully delicious healing vegetable. Everyone knows onions are for eating but they also possess powerful anti-inflammatory qualities and antioxidants that can help you heal cuts and wounds, fight colds, and even soothe bee stings and other insect bites. Check out some of these homemade remedies using fresh onions to help cure what ails you, Onion-The Amazing ‘Cure All’ -HomeHealthyRecipes.com

    Yellow & Purple Stewing Carrots- I’m sure by now you have tasted the difference between all the colorful carrots we provided throughout the CSA season. The orange baby carrots are by far the sweetest of the carrot variety while the yellow carrots provide a more “nuttier” flavor and the purple a mild to bitter flavor. Towards the end of the season the carrots start to lose their sweetness as well as their crispy texture, so they are best cooked in a stir-fry or try roasting them with this delicious past blog recipe by Amy Rupert Secol: Roasted Roots

    White Kennebec Potatoes- Fry-em, dice-em, stew-em, roast-em. As one of the most versatile vegetables on the market it’s no wonder potatoes are the world’s fourth-largest food crop, following corn, wheat and rice. China leads the world in potato production, and, together with India, produces 37% of the world’s potatoes. In the US Idaho is by far the largest producing state growing nearly one third of the nation’s potatoes, next in line are Washington and Wisconsin followed by 33 other states. Florida is known for their potatoes as we are the #1 supplier of a potato variety used for french fries in fast food restaurants, how’s that for our claim to fame! Read more about the challenges that face the Floridan potato farmer in this article by Spudman.com- Florida’s Potato Industry changing, moving

    Peace, Love and Good Clean Food -Shani Crider

     

     

  • CSA 2023 Fall Week 3

    Your week 3 share includes:

    Nonconformer Cucumbers

    Galangal

    Asian Pears (WAT)

    Mississippi Peas

    Ripe Jalapeno Peppers

    Daikon Radishes (COG)

    Roselle

    Spring Mix

    Yam Fingerling Sweet Potatoes

    The Mississippi peas in this week’s share technically aren’t actually peas, they’re beans with roots that stretch back to Africa. Brought to the colonies by enslaved Africans, they were food for livestock and slaves before becoming a dietary staple for everyone. Families and neighbors often saved the seeds and passed them down through the generations. Other varieties include Crowder, Blackeyed, Southern, Field, or a host of other names that end with “pea.” Southern peas are adaptable and thrive in our climate with its intense sun and dry periods. They enrich the soil with nutrients as they grow, and they enrich our bodies with protein, fiber, and vitamins A and C.

    In Southern and soul food recipes, peas and okra go hand in hand, a nod back to those African roots.  The purple Mississippi variety you’ll taste this week is creamier and milder than the more well-known black-eyed version. We share a basic recipe with okra below that lends itself to experimentation. Try pairing them with other types of salted pork, onions, garlic, and herbs to find the taste/texture combo for you taste buds!

    Mississippi Peas with Okra

    Ingredients:

    • 1 ½ pounds fresh Mississippi peas
    • water to cover
    • 8 ounces fresh okra
    • 4 ounces FSO bacon, cut into 1/2 inch pieces
    • 1 tablespoon white sugar
    • 1/8 teaspoon baking soda
    • salt and pepper to taste

    Instructions:

    • Place peas into a large pot; pour in enough cold water to cover. Bring to a boil over high heat.
    • Add okra and boil for 2 minutes, stirring twice.
    • Reduce heat to medium-low; add bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1.5-2 hours.

     Spicy Roasted Daikon Radish French Fries

    • 3½ tablespoons grapeseed oil
    • 1½ teaspoons chili paste
    • 1 teaspoon Tamari or soy sauce
    • ½ teaspoon galangal, freshly grated
    • ½ teaspoon granulated sugar
    • ½ teaspoon Kosher salt (use half the amount if you’re using table salt)
    • 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced

    Instructions:

    • Preheat the oven to 475°F, and adjust a rack to the center.
    • Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, galangal, sugar and salt.
    • Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
    • Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
    • Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
    • Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

    Roselle Walnut Bread 

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