Author: Amy Erzen

  • CSA 2025 WINTER WEEK 11

    From our Farm

    Green Baby Cabbage
    Collard Greens
    Fresh Dill
    Bok Choy
    Green Butter or Panisse Lettuce
    Sweet Onions

    From our Partner Growers

    Strawberries (POF)
    Green Bell Peppers (SSF)
    Golden Beets (SSF)

    SSF = St. Simon’s Farm, POF = Passion Organic Farm

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

    This week we’re featuring Dilly Bean Stew with Cabbage and Frizzled Onion

    Ingredients

    • 2 tablespoons unsalted butter, plus more (optional) 
    • 2 tablespoons olive oil, plus more 
    • 1 large onion, thinly sliced 
    • kosher salt, freshly ground black pepper 
    • 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed 
    • 4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1–2 tablespoons better than bouillon) 
    • ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)
    • 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here) 
    • 1 cup dill, coarsely chopped 
    • Sour cream, if you must

    Directions

    1. Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so just adjust the heat and frequency of stirring as needed.

    2. Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping!).

    3. Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot, breaking them up to release the creamy, starchy interior (this is what will thicken your stew). I say “some of” because we are not making refried beans, nor are we making bean pureé– but we do want to have some that are more broken down than others. Think whole, tender beans swimming in a pot of creamy, broken down, lightly brothy beans.

    4. Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (soupier, stewier, you choose) and everything is tasting nice and savory, 15–20 minutes or so. Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10–15 minutes. Season with salt, pepper, and more vinegar if you like.

    5. Remove from heat and stir in half the dill. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil (or a teeny knob of softened butter, live a little) and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here.

  • CSA 2025 WINTER WEEK 10

    From our Farm

    Napa Cabbage

    Sweet Baby Carrots with tops

    Celery

    Cilantro

    Curly Kale

    Sweet Red Onions

    Snow or English Peas

    Spring Mix

    From our Partner Grower

    Red Bunched Beets (SSF)

    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 Napa Cabbage Slaw!

    Ingredients

    For salad

    • 1 small head napa cabbage, shredded
    • 1 cup shredded carrots
    • 3 scallions, thinly sliced
    • 1/2 cup chopped cilantro
    • 1/3 cup chopped salted roasted peanuts
    • 1 tablespoon sesame seeds

    For dressing

    • 1 tablespoon peanut butter
    • 1 tablespoon minced fresh ginger
    • 1 garlic clove, minced
    • Pinch of salt
    • 1/4 teaspoon black pepper
    • Juice of 1 lime
    • 2 tablespoons low-sodium soy sauce
    • 1/4 cup vegetable oil

    Instructions

    1. Combine the cabbage, carrots, peppers, scallions, cilantro, peanuts and sesame seeds in a large bowl.
    2. For the dressing, whisk together the peanut butter, ginger, garlic, salt, pepper, lime juice, soy sauce and oil in a small bowl.
    3. Drizzle the dressing into the salad tossing to coat.

  • CSA 2023 – Winter Week 4

    We are providing the following abundance from our farm and our partner growers in this week’s share:

    • Galangal Ginger
    • Mustard Greens
    • Spinach
    • Bonita Sweet Potatoes
    • Scallions – LPF or FSO
    • Cilantro – WF
    • Celery – WF
    • Jalapenos – WF
    • Red Leaf Lettuce – WF
    • Cherry tomatoes – LPF or Slicer Tomatoes – WF

    Veggie Fritters – Food 52

    A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.

    Ingredients

    • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
    • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
    • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
    • 1/2 teaspoon baking powder
    • 1/4 to 1/3 cups all-purpose flour
    • 1 large egg, beaten to blend
    • Olive oil or vegetable oil, for frying
    • Greek yogurt, plain yogurt, or sour cream, for serving

    Instructions

    1. If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
    2. In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
    3. In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.

    Apple, Celery, Sweet Potato Soup – Food for People

    Ingredients

    • 1 tablespoon olive oil
    • 2 cups onions or leeks (sliced)
    • 4 cups celery (chopped)
    • 2 1⁄2 cups sweet potato (peeled and chopped)
    • 2 cups apples (peeled and chopped)
    • 1⁄4 teaspoon salt
    • 2 cups vegetable stock (or broth)
    • 2 cups water
    • 1 teaspoon thyme
    • 1⁄4 teaspoon nutmeg
    • 1⁄2 teaspoon cinnamon
    • 1 tablespoon lemon juice

    Instructions

    1. Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
    2. Cook covered over medium heat for 10 minutes.
    3. Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
    4. Lower heat and simmer 15 minutes until vegetables are tender.
    5. Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.

    Galangal Paste – Singaporean and Malaysian Recipes

    Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.

    Ingredients

    • 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
    • 125 ml (1/2 cup) water or vegetable oil (you might need less)
    • 2 Tbsp vegetable oil to top the jar

    Instructions

    • Cut off the tough outer layer of the galangal and discard.
    • Slice the galangal into thin rounds.
    • Place in the chopper and add water.
    • Chop until you get a smooth paste.
    • Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.

    Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe

    Ingredients

    • 2 large cloves garlic, peeled
    • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
    • One 1 1/2-inch piece fresh galangal, thinly sliced
    • 1/3 cup neutral oil, such as canola, plus more for searing
    • 1 tablespoon fish sauce
    • 1 tablespoon ground coriander
    • 1 1/2 teaspoons sugar
    • 1 teaspoon ground black pepper

    Instructions

    Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.

    Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea

    Ingredients

    • 4 jalapeños, more or less to taste and extra for garnish
    • 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
    • 3-4 cloves garlic, peeled
    • 3/4 cup chickpea cooking liquid or cold water
    • 1 cup tahini
    • 1/4 cup freshly squeezed lemon juice, more to taste and to serve
    • 1/4 cup packed cilantro, leaves and stems chopped
    • 1/2 – 1 1/2 tsp salt, to taste
    • extra virgin olive oil

    Instructions

    1. Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
    2. Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
    3. Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
    4. Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
    5. Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
    6. Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.

     

  • CSA 2023 – Winter Week 3

    We persevered through another round of below freezing temps this past weekend. The snow peas were once again covered with cloth, and the hardier crops showed their strength. We were able to provide the chinese broccoli to some members, until we picked every piece on the farm! We will otherwise be harvesting the following produce in your CSA shares this week:

    • Baby Bok Choy
    • Chinese Broccoli, Gai Lan (eat the stems and leaves too!) or baby cabbage
    • Baby Carrots
    • Collard Greens
    • Purple Kohlrabi
    • Snow Peas
    • Parsley – FSO or WF
    • Fresh Turmeric
    • Fingerling Sweet Potato Mix (Murasaki, Bonita and Yams)
    • Slicer Tomatoes – WF

    Coconut Curried Braised Collard Greens – Food Fidelity

    Ingredients

    • 1 medium yellow onion sliced
    • 1 tablespoon coconut oil
    • 4 cloves garlic diced
    • 1 inch fresh ginger diced
    • 2 fresh thyme stems
    • 1 habanero chile whole (I used jalapeno)
    • 1 tablespoon curry powder
    • ½ tablespoon turmeric (I used fresh 1 1/2 piece fresh grated turmeric root)
    • ½ tablespoon smoked paprika
    • ½ tablespoon kosher salt
    • ½ tablespoon black pepper
    • 1 can coconut milk
    • ¼ cup vegetable stock
    • 1 bunch collard greens cleaned, de-stemmed and cut into strips

    Instructions

    1. Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
    2. Add garlic and ginger and saute for another minute, stirring as needed.
    3. Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
    4. Add spices and mix well. Let simmer for additional minutes (2-3).
    5. Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
    6. Finish with a squeeze of fresh lime juice.

    Golden Relish – Very Vegan Val

    Ingredients

    • 3 oz. fresh turmeric root (individual share members receive appx 4 oz portion)
    • 1 granny smith apple
    • ½ medium-sized onion
    • 3 cloves garlic
    • 1 lemon
    • 2 tsp. white or apple cider vinegar
    • 1 tsp. salt
    • ½ tsp. black pepper

    Instructions

    Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.

    Let your relish marinate in the fridge for a day or so, to let the flavors soften and meld. It will stay good in the fridge for quite a while. Add a little relish to everything- veggie dogs, sandwiches, crackers, chips, toasts, add a spoonful to the top of your hummus, serve with pierogi, top baked potatoes, and more!

    Sweet Potato and Kohlrabi Fritters with Yogurt-Tahini Sauce- Jessica in the Kitchen

    Ingredients

    FRITTERS:

    • 1/2 large sweet potato
    • 1 kohlrabi
    • 1 1/2 teaspoons sea salt
    • 1 1/2 teaspoons ground black pepper
    • 1/2 teaspoon garlic powder
    • 1 flax egg
    • 1/4 cup coconut oil

    YOGURT-TAHINI SAUCE:

    • 1/2 cup greek yogurt
    • 2 teaspoons honey
    • 1 tablespoon tahini sauce
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • Chopped parsley, for garnish (optional)

    Instructions

    YOGURT-TAHINI SAUCE

    1. Mix all ingredients together with a whisk. Store in fridge until ready.

    FRITTERS

    1. Preheat oven to 450 degrees Fahrenheit.
    2. Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
    3. Cut the kohlrabi in half, and then peel kohlrabi’s outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
    4. In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
    5. Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
    6. When cooked through, place on a paper towel in a plate to absorb excess oil.
    7. Serve with Yogurt-Tahini Sauce and top with chopped parsley.

  • CSA 2023 – Winter Week 2

    Our members will enjoy the following produce in their shares this week:

    • Green Baby Cabbage
    • Dill
    • Baby Lettuce
    • Snow Peas
    • Murasaki Sweet Potatoes
    • Carrots – LPF or Meacham Urban Farm
    • Celery – WF
    • Kale – NSOF

    Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

    Ingredients

    • ½head green cabbage, tough outer leaves discarded (about 1 pound)
    • Salt and black pepper
    • 2scallions, thinly sliced
    • ¼cup picked dill
    • 3tablespoons lemon juice (from 1 small lemon), or more to taste
    • 1small garlic clove, finely grated
    • ½teaspoon granulated sugar, or more to taste
    • 3tablespoons olive oil
    • ¼cup chopped raw almonds
    • 1tablespoon sesame seeds

    Instructions

    1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
    2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
    3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

    Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

    White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

    Ingredients

    Fries:

    • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
    • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon black sesame seeds
    • 3/8 teaspoon fine sea salt
    • a few pinches togarashi or cayenne powder (optional – for spiciness)
    • 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
    • dark green part of 1-2 scallions, slivered

    Aioli:

    • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
    • ½ teaspoon wasabi paste (more to taste)
    • squeeze lemon juice

    Instructions

    1. Position a rack in the upper third of the oven and preheat to 425ºF.
    2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
    3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
    4. Serve the fries hot with the aioli for dipping.

    Sausage Potato Soup with Kale – The Recipe Rebel

    This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion finely diced
    • 2 large carrots peeled and finely diced
    • 1 rib celery sliced
    • 2 smoked sausages halved lengthwise and sliced
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon black pepper
    • 4 cups low sodium chicken broth
    • 1½ lbs potatoes about 6 medium, peeled and diced
    • 2 cups finely chopped kale
    • ¼-½ cup cream (optional)
    • freshly grated Parmesan cheese

    Instructions

    1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
    2. Add garlic, salt, thyme and pepper and cook for 1 minute.
    3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
    4. Stir in kale and cream and serve with Parmesan if desired.

    Roast cabbage wedges recipe – Good to Know

    Ingredients

    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions

    1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.