Author: Amy Erzen

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!

  • CSA 2022 – Fall Week 12


    This week our members will enjoy the following produce from our farm:

    • Tri-color Beans 
    • Bok Choy
    • Dandelion Greens
    • Baby Lettuce, bag
    • Murasaki Sweet Potatoes (in the box, not in the picture!)

    And these items from our partner growers’ certified organic farms:

    • Orange Carrots, bunch – LPF
    • Cucumbers – WF
    • Cherry Tomatoes – LPF
    • Mint, bunch – WF

    Dandelion Tart – NY Times Cooking

    Ingredients

    • 1 generous bunch dandelion greens, about 12 ounces
    • Salt to taste
    • 2tablespoons extra virgin olive oil
    • 1small onion, chopped
    • 6mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾cup low-fat milk
    • Freshly ground pepper
    • ¾cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust

    Directions

    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch for four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk.

    Roasted Carrots With Mint Lemon Dressing – White on Rice Couple

    Ingredients

    FOR THE ROASTED CARROTS

    • 1 pound carrots , washed and ends trimmed
    • 1 Tablespoon olive oil
    • Kosher salt , to taste
    • fresh cracked black pepper , to taste

    FOR THE MINT LEMON DRESSING:

    • 3 Tablespoons olive oil
    • Zest 1 medium lemon
    • 2 Tablespoons fresh lemon juice
    • 2 teaspoons brown sugar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon Kosher salt , or to taste
    • 1/4 cup chopped fresh mint

    Directions

    1. Pre-heat oven to 400°F.
    2. Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.
    3. While the carrots roast, whisk together all the mint lemon dressing ingredients (olive oil, lemon zest, lemon juice, brown sugar, mustard, salt, and mint).
    4. When carrots are roasted tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing. Serve warm or at room temperature.

  • Spring 2022 CSA – Week 5

    This week, our members will enjoy the following produce from our farm:

    • Rainbow Carrots
    • Baby Green Cabbages
    • Sweet Corn
    • Baby Fennel Bulbs with Fronds
    • Romaine Lettuce or Arugula
    • Bunched Dandelion Greens
    • Cured Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Stone Fruit Medley – Peaches, Nectarines and Plums

    Tomato Peach and Corn Salad – Southern Living

    Ingredients
    • 2 beefsteak tomatoes, each cut into 8 wedges
    • 1 peach, diced (about 1 cup)
    • 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
    • 1/4 teaspoon kosher salt
    • 1/4 cup Honey Vinaigrette
    • 2 ounces feta cheese, crumbled (about 1/2 cup)
    • 1/4 teaspoon black pepper

    Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

    • ½ cup canola oil
    • ⅓ cup white balsamic vinegar
    • 2 tablespoons honey
    • 2 teaspoons minced red onion or shallot
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black peppery Vinaigrette
    Directions
    1. Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

    Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms

    Ingredients
    • 1 Head Romaine Lettuce
    • 1 Handful Dandelion greens about 4-6
    • 1 Whole Lemon seeds and all
    • 2-3 Fuji Apples cored
    Directions

    Place the ingredients into a juicer for a delicious and healthy green lemonade.

    Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine

    Ingredients
    • 1 pound green cabbage, cored and thinly sliced
    • 1 fennel bulb, cored and thinly sliced
    • 1/2 small red onion, thinly sliced 
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice 
    • Kosher salt
    • Freshly ground black pepper
    • 2 oranges, peeled and chopped 
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • 1/4 cup chopped fresh mint leaves
    Instructions
    1. Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
    2. Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.

    Ground Turkey Sweet Potato Skillet – Life, Love, Liz

    Ingredients
    • 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
    • 1 pound ground turkey
    • 1 yellow bell pepper
    • 1 cup onion, diced
    • ½ cup mozzarella, shredded
    • ½ cup water
    • ¼ cup cilantro, chopped
    • 2 tablespoons olive oil
    • 1.5 tablespoons ground cumin
    • 1 tablespoon garlic, minced
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Directions

    In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.

  • Spring 2022 CSA – Week 3

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

    • Loose Rainbow Carrots
    • Celery
    • Sweet Onions
    • Loose Black Spanish Radishes
    • Red Leaf Lettuce
    • Fresh Turmeric
    • Fingerling Sweet Potatoes
    • Strawberries
    • Sugar Snap Peas – Rainbow Star Farm

    Black Radishes with Truffle Oil & Caramelized Onions – Food52

    Ingredients
    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper
    Instructions
    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

    Warm Braised Celery Salad – May I Have That Recipe

    Ingredients
    • 12 celery stalks, cut into 2 ½-inch pieces
    • 4 garlic cloves, thinly sliced
    • 2 tbsp extra virgin olive oil
    • 2 medium size carrots, thinly sliced
    • ¼-½ tsp salt
    • ½ tsp ground cumin
    • ⅛ tsp black pepper
    • 1 ½ tsp turmeric
    • 1 cup water, divided
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup chopped fresh parsley ( Optional)
    Instructions
    1. In a large skillet with a lid, heat olive oil and add celery, garlic, carrots, salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
    2. Add 1 ½ cup of water, bring to a boil, reduce heat to medium and cook covered for 15 minutes.
    3. Add lemon juice and continue cooking for an additional 5 minutes.
    4. Garnish with fresh parsley, if using

    Fresh Turmeric Tonic – Simply Happy Foodie

    Ingredients
    • 3 inches Fresh Turmeric (about 2 Tbsp) peeled and grated
    • 1 1/2 inches Fresh Ginger, (about 3 tsp) peeled and grated
    • 1 med Carrot, chopped
    • 1 Lemon, juiced
    • 1 lg Orange, juiced (about 1/2 cup juice)
    • 1 pinch Finely Ground Pepper
    • 1 1/2 cups Coconut Water (or filtered water)
    • 2-3 Tbsp Raw Honey or Pure Maple Syrup (or to taste)
    Instructions
    1. If you have a really good blender, you can just chop the turmeric and ginger. Otherwise, grate it.
    2. Add all ingredients to a blender and blend until all ingredients are pureed.
    3. Taste and adjust honey/maple syrup if needed. Start with the lesser amount, then add more if you like it sweeter.
    4. Serve immediately.

    Yellow Coconut Rice

    Ingredients:
    • 1 small or ½ large onion, diced
    • 2 inch piece of fresh turmeric, grated
    • 1-2 Tbsp Coconut Oil
    • 1 cup coconut milk
    • 3 cups water or vegetable broth
    • 2 cups brown or white rice
    • Handful of chopped cilantro (optional)
    • 1 tsp salt
    Method:
    • Heat oil on medium heat in sauce pan you will use to cook rice
    • Add diced onion, cook until translucent: 6-8 minutes
    • Add grated turmeric to onion and stir to coat, about one minute
    • Add vegetable broth, coconut milk and salt; bring to boil
    • Add cilantro to pot, stir and cover
    • Cook rice as instructed: about 20 minutes, or until liquid has absorbed and rice is fluffy. Enjoy!

  • Winter 2022 CSA – Week 12

    Our members will enjoy the following produce from our farm this week:

    • Sweet Baby Carrots
    • Celery
    • Dill
    • Kohlrabi
    • Red Butter or Red Cherokee Lettuce
    • Snow Peas
    • Sweet Red Kale
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes

    Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine

    Ingredients
    • 1/2 cup chicken stock or low-sodium broth
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon Chinese chile-garlic sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh ginger, cut into fine matchsticks
    • 1/2 pound snow peas
    • 1 pound medium shrimp, shelled and deveined
    • 4 small scallions, thinly sliced on the diagonal
    • Steamed rice, for serving
    Instructions
    1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
    2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

    Sweet Potato Tikki – Dassana’s Veg Recipes

    Ingredients
    • 4 sweet potatoes (shakarkandi)
    • 1 teaspoon ginger-green chili paste
    • 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
    • 1 teaspoon chaat masala
    • ½ teaspoon dried mango powder (amchur powder)
    • 1 teaspoon lemon juice
    • 1 teaspoon crushed roasted cumin or cumin powder
    • ½ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • rock salt (edible and food grade) (sendha namak) or black salt as required
    • oil for frying
    Instructions
    1. Rinse the sweet potatoes well in water.
    2. Roast them in the oven till they are soft and cooked.
    3. Or else pressure cook with enough water and salt till they become soft.
    4. You can also boil them in a pan with water and salt.
    5. Drain the water, let them cool and peel.
    6. With a potato masher, mash the sweet potatoes well.
    7. Add all the ingredients except oil. Mix well.
    8. Shape into medium sized cutlet, tikkis or patties.
    9. Pan fry the cutlets with little oil till both the sides are well browned.
    10. Garnish with some coriander leaves.
    11. Serve Sweet Potato Cutlet with a chutney.

    Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color

    Ingredients
    • 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
    • 2 tbsp olive oil
    • 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
    • salt and pepper to taste
    Instructions
    1. Preheat the grill to medium high
    2. Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
    3. Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
    4. Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste

    Spicy Celery Stir Fry – The Defined Dish

    Ingredients
    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery) *see note
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour
    Instructions
    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking

    Ingredients
    • 2 pounds kohlrabi, with greens if possible
    • 3 tablespoons extra virgin olive oil
    • 1 medium or large onion, finely chopped
    • 2 large garlic cloves, minced
    •  Salt and freshly ground pepper to taste
    • ⅓ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 3 large eggs, beaten
    • 5 ounces feta cheese, crumbled
    • 12 sheets phyllo dough (1/2 pound)
    • 1 tablespoon unsalted butter, melted (optional)
    Instructions
    1. If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
    2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
    3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
    4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
    5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.