Author: Amy Erzen

  • Winter 2022 CSA – Week 11

    We are providing these delicious products from our farm in our CSA shares this week:

    • Loose Rainbow Carrots
    • Bok Choy
    • Cilantro
    • Baby Cabbage or Broccoli
    • Sweet Red Onion
    • Romaine Lettuce
    • Lacinato Kale
    • Snow Peas
    • Watermelon Radishes
    Romaine Lettuce
    Field of Onions

    Chili Roasted Carrots with Avocado Cilantro Dressing – May I Have That Recipe

    Ingredients
    • 10 medium-large sized carrots
    • 3 tbsp Extra Virgin Olive Oil
    • ½ tsp salt
    • 1 tbsp prepared chili powder
    • Avocado Cilantro Dressing
    Instructions
    1. Pre-heat oven to 400F
    2. Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness
    3. Place carrots in a large bowl and add olive oil, salt, and chili powder
    4. Mix well until all the carrots are well coated with the olive oil and the spices
    5. Bake for 35 minutes or until tender
    6. Drizzle Avocado Cilantro Dressing right before serving

    Avocado Cilantro Dressing

    Ingredients
    • 2 cups packed cilantro leaves
    • 1 large Hass avocado
    • 4 tbsp freshly squeezed lemon or lime juice
    • ½ tsp salt
    • ½ tsp ground cumin
    • ¼-½ cup water
    • 1 tbsp Extra Virgin Olive Oil
    Instructions:
    1. Cut avocado in half, carefully remove the pit and remove the skin
    2. Put avocado, cilantro, lemon or lime juice, salt, cumin, olive oil and ¼ cup water in a food processor or blender
    3.  Blend until smooth and creamy. Add more water to achieve desired consistency.
    4. Store in a container in fridge

    Sesame Kale – Budget Bytes

    Ingredients
    • 1 bunch lacinato kale 
    • 1 Tbsp cooking oil 
    • 2 cloves garlic 
    • 1 Tbsp soy sauce 
    • 1 tsp toasted sesame oil
    • 1 Tbsp sesame seeds
    Instructions
    1. Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
    2. Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
    3. Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
    4. Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.

    Radish Carrot Cilantro Salad – Taste of Home

    Ingredients
    • 1-1/2 pounds radishes, very thinly sliced
    • 1-1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing

    •  teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Instructions
    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Easy Roasted Bok Choy – Two Kooks in the Kitchen

    Ingredients
    • 1 pound baby or sprout bok choy (about 14 pieces)
    • 1/2 pound broccoli (1/2 head)
    • 2 tablespoon olive oil (or vegetable oil)
    • 1/4 teaspoon garlic powder (or 1 clove finely minced)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • optional: 1/2 tsp red chili flakes or red pepper flakes
    Instructions
    • Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
    • PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
    • MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer. 
    • ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired. 

    Watermelon Radish Pickles – Boulder Locavore

    Ingredients
    • 3 large Watermelon Radishes should yield 3 cups when chopped up
    • 1 small Onion for this recipe I used a Spanish onion plus 2 itty bitty Cippolini onions I had
    • 1 ½ cups Rice Vinegar
    • 2 ½ teaspoon Kosher Salt
    • 3 ½ tablespoon Granulated Sugar I use organic cane sugar or turbinado sugar but any will do
    • ¾ teaspoon Brown Sugar
    Instructions
    1. Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks).  NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
    2. Cut the onion into 1/8 inch thick slices using a knife or mandoline.Cut each slice in half and separate into half circle pieces.  Combine the radishes and onion in a bowl and toss to mix together.
    3. In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
    4. Fill the jars you’ve selected with the radishes and onion.  Pour the liquid mixture into the jars leaving about ½ inch at the top.  Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
    5. The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week.  Since they are refrigerator pickles they are not intended for long shelf life.  I probably would not keep them after 3 months (but mine have never lasted that long).

    Lacinato Kale Pesto – Elle Republic

    Ingredients

    • 12 Lacinato kale leaves, ribs removed
    • 3 cloves garlic
    • 3 tbsp pine nuts (lightly roasted, if desired)
    • 1/2 teaspoon finely grated lemon zest
    • 2/3 cup grated parmesan (65 g)
    • 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
    • sea salt & freshly ground pepper, to taste
    Instructions
    1. Bring a pot of water to a boil and blanch the kale for 2 minutes.
    2. Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
    3. In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
    4. Add Parmesan and kale and blend until smooth.
    5. With motor still running, slowly drizzle in olive oil and season with salt and pepper.
    6. Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.

  • Winter 2022 CSA – Week 10

    Our members will enjoy the following produce from our farm in their CSA shares this week:

    • Sweet Baby Carrots
    • Celery
    • Snow Peas
    • Mizuna
    • Panisse Lettuce
    • Scallions
    • Red Radishes
    • Parsley
    • Sweet Potato Fingerlings

    Feature Product: Green Mizuna

    If you have enjoyed our spring mix, you have tasted Mizuna. It is a nutritious Japanese green, cousin to arugula, although less peppery with a touch more mustard green-flavor. Mizuna has a good assortment of anti-oxidants and vitamins A, C and K, improving the strength and health of your immune system, bones and eyes (source: umami-insider.com). It is a great base for a salad, and is also very tasty sauteed! See recipes below for some Mizuna inspiration 🙂

    Simple Mizuna Salad – Dishing Up the Dirt

    Ingredients

    • 1 large bunch of mizuna
    • 2-3 radishes, very thinly sliced
    • 2-3 tablespoons extra virgin olive oil
    • 1 tablespoons fresh lemon juice + additional to taste
    • flakey sea salt
    • 2 Tablespoons sunflower seeds, lightly toasted on the stovetop for  a few minutes
    • a few thin slices of fresh Parmesan cheese (optional)
    • a few pinches of micro greens (optional)

    Instructions

    1. In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micor greens (if using). Serve immediately.

    Mizuna (Japanese Mustard Greens) with Bacon and Garlic – All Day I Eat

    Ingredients
    • one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
    • 2 cloves garlic crushed
    • 2 slices bacon (fried until crispy then chopped)
    • olive oil
    • 1/2 tsp chicken stock powder
    • black sesame seeds (toasted, to garnish)
    Instructions
    1. FIrst wash and cut the greens into 2 inch sections.
    2. Using a large skillet, on medium high heat, saute the bacon until crispy.
    3. When the bacon is done, remove and place on a paper towel lined plate.
    4. Immediately add the greens, garlic, and chicken stock powder.
    5. Saute for about 2-3 minutes until the greens appear soft and cooked.
    6. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
    7. Serve while hot!

    Farro Salad with Radishes, Snap Peas, Olives, and Pecorino – Food & Wine

    Ingredients

    DRESSING

    • 1/2 cup extra-virgin olive oil 
    • 3 tablespoons fresh Meyer lemon juice
    • 2 teaspoons apple cider vinegar
    • 1 1/4 teaspoons fine sea salt, plus more to taste
    • 1/2 teaspoon honey
    • 1/4 teaspoon crushed red pepper, plus more to taste

    SALAD

    • 4 cups water
    • 1 cup uncooked pearled farro
    • 3/4 teaspoon fine sea salt, plus more to taste
    • 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
    • 4 small carrots, thinly sliced
    • 1 cup fresh sugar snap peas, thinly sliced on an angle
    • 1/2 cup pitted Castelvetrano olives, roughly chopped
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh chives
    • 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

    Instructions

    1. Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
    2. Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
    3. Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

    Snow Pea, Scallion & Radish Salad – The Kitchn

    Ingredients
    • 2 cups (about 8 ounces) snow peas, trimmed and rinsed
    • 1 tablespoon water
    • 2 scallions (green and white portions), thinly sliced
    • 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
    • 1/4 cup seasoned rice wine vinegar
    • 2 teaspoons sugar
    • 1 tablespoon walnut oil
    Instructions
    1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.
    2. In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

  • Winter 2022 CSA – Week 9

    The spring abundance is on it’s way! This week, our members will enjoy the following produce from our farm:

    • Broccolini
    • Bok Choy
    • Sweet Baby Carrots
    • Dill, Bunch
    • Baby Romaine Lettuce
    • Kohlrabi
    • Murasaki Sweet Potatoes
    • Black Spanish Radishes
    • Curly Green Kale (FSO) or Lacinato Kale (WF)

    Did you know that Black Spanish Radishes induce the body’s detoxification enzymes and support healthy liver and gallbladder function? They have an enjoyable little kick. If you’re not a fan of spice, you may peel the skin. I love to thinly slice them and add to salads. Or my favorite taco topping is shredded radishes marinated with a squeeze of lime juice and chopped cilantro!

    Air-Fryer Kohlrabi Fries – Life’s Little Sweets

    Ingredients
    • 2 lbs. 4 ounces Kohlrabi, tops removed, peeled, cut into 1/2 inch wide pieces
    • 1 tablespoon regular olive oil
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cumin
    • 1/4 fresh ground black pepper
    Instructions
    1. In a large mixing bowl, add the prepared Kohlrabi pieces, add the olive oil, salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Mix to combine.
    2. Turn the air fryer to 400°F. Add the prepared Kohlrabi and set to 30 minutes. Halfway through cooking, toss the pieces, so that they cook evenly and pull out pieces that are cooked first. The time may differ between different air fryers. Make sure to check the Kohlrabi pieces when they are close to being done, so they don’t burn.

    Dill Roasted Radishes – A Kitchen Hoor’s Adventures

    Ingredients
    • 1 pound radishes, sliced and cleaned
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons chopped dill
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    Instructions
    1. Preheat oven to 425.
    2. Toss the radishes with the olive oil, dill, salt and pepper. Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
    3. Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender. Cool slightly before serving.

    Bok Choy Stir Fry – Love and Lemons

    Ingredients

    For the Sauce:

    • 1 ½ tablespoons tamari
    • 2 tablespoons rice vinegar
    • 1 teaspoon fresh lime juice, plus extra lime slices for serving
    • ½ teaspoon honey (or maple syrup if vegan)
    • ½ teaspoon minced ginger
    • 1 small garlic clove, minced
    • ½ teaspoon sesame oil

    For the Stir Fry:

    • 1 tablespoon sunflower oil (or any high-heat oil)
    • 4 ounces shiitake mushrooms, stems removed, sliced
    • ½ small head broccoli, florets chopped, stems peeled into strips
    • 2 scallions, chopped
    • 2 baby bok choy, sliced vertically into quarters
    • ½ cup edamame
    • 1 carrot, peeled into thin strips
    • 4 ounces brown rice pasta *(see note)
    • 2 teaspoons sesame seeds
    • sambal or sriracha, for serving
    Instructions
    1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
    2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
    3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
    4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

    Garlicky Broccolini – Food & Wine

    Ingredients
    • Salt 
    • 2 pounds Broccolini (about 4 bunches)
    • ¼ cup extra-virgin olive oil
    • 4 garlic cloves (thinly sliced)
    • 1 teaspoon crushed red pepper
    Instructions
    1. Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
    2. In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.

    Lemon Dill Kohlrabi Fritters – It’s A Veg World After All

    Ingredients
    • 2 heaping cups grated kohlrabi
    • 1 cup diced yellow onion
    • ⅓ cup whole wheat flour – can sub all-purpose or oat flour; may need up to ½ cup
    • 2 teaspoon dried dill – or 2 tablespoon fresh
    • 1 teaspoon dried minced garlic – sub 2 garlic cloves or ½ teaspoon garlic powder
    • 1 teaspoon lemon zest
    • ¾ teaspoon Kosher salt
    • 2 eggs – lightly beaten
    • Olive oil – for cooking; can sub canola or avocado oil
    Instructions
    1. Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
    2. Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
    3. Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
    4. Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain!

    Notes

    • Use about three heaping cups of veggies total. You may need to adjust the amount of onion you add based on how much kohlrabi you get after grating it.
    • Leftovers will last for up to five days in an airtight container in the fridge.
    • To keep the fritters you already made warm while you cook the other ones, place them on a baking sheet and keep in an oven preheated to 250 degrees F (or use the “warm” setting if you have one). 

  • 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.

  • Winter 2022 CSA – Week 7

    We have been through a rough past couple weeks, as some of our crops were stunted or lost due to the few frosts we’ve encountered. Nevertheless, we will continue to provide a bountiful share this week from a selection of our hardier crops, a lovely batch of kimchi, and with the help of our Partner Growers, some delicious greens! We will include the following products in your shares this week:

    KimChi Fried Rice – Damn Delicious

    Ingredients
    • 1 1/2 cups jasmine rice
    • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
    • 3 tablespoons reduced sodium soy sauce
    • 1 tablespoon gochujang (Korean red pepper paste)
    • 1 tablespoon sesame oil
    • 2 tablespoons canola oil
    • 2 cloves garlic, minced
    • 1 small onion, diced
    • 2 teaspoons freshly grated ginger
    • 1 (3.5-ounce) package shiitake mushrooms, sliced
    • 1 cup matchstick carrots
    • 1/2 bunch kale, stems removed and leaves chopped
    • 4 fried eggs
    • 1/4 cup nori strips
    • 2 green onions, thinly sliced (use tops of red onions as scallions!) 
    • 1 tablespoon black sesame seeds
    Instructions
    1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
    2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
    3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
    5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
    6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

    KimChi and Vegetable Soup – Bon Appetit

    Instructions

    Heat some coconut oil in a small Dutch oven. Sear some halved Brussels sprouts and pearl onions cut-side down until they have a nice caramelized face. Then, finely grate two bulbs of garlic and a nice knob of fresh ginger. Stir them around for 30 seconds with the onions and sprouts, add a little more oil if need.

    Add about 1.5 quarts of (homemade!) stock (shellfish, chicken, beef) and bring it up to a gentle simmer. Once the onions and Brussels are tender, add about a cup of roughly chopped kimchi, along with a couple teaspoons of the kimchi juice from the jar.

    While that is simmering, poach an egg or two and boil some thin rice noodles. Cook noodles to the packages instructions and strain and rinse. Place a nice mound of noodles in the bottom of your bowls and drop the poached egg on top. Cover it with some thinly sliced scallions. Shave some radish or thinly sliced kale and place it right on top of the noodles. Feel free to sub just about any thinly sliced vegetable that you’d eat raw. The veggies cook just slightly in the hot soup, but still keep their nice snap.

    Then, gently pour the hot soup in the bowl, covering all the contents. Sprinkle a little togarashi and a splash of soy sauce over the dish and you are all set. Store the noodles separate and heat the leftovers up for breakfast or a snack.

    Recipe note: Kimchi should be eaten cold in order to get all of its “good bacteria.” So, you can fold it in at the end if you prefer!

    Marinated Celery Salad with Chickpeas and Parmesan – NY Times Cooking

    Ingredients
    • 3 tablespoons sherry vinegar, more as needed
    • 1 tablespoon Dijon mustard
    • ½ teaspoon maple syrup or honey
    •  Salt and ground black pepper
    • 2 garlic cloves, smashed and peeled
    • ⅓ cup extra-virgin olive oil, more as needed
    • 4 cups cooked or canned chickpeas
    • 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
    • 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
    • 1 to 2 cups loosely packed celery leaves, coarsely chopped
    • 1 pint small tomatoes, halved
    • ¼ cup loosely packed basil leaves, rolled and julienned
    • 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
    Instructions
    1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
    2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
    3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
    4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
    5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

    Thai Carrot Salad with Curried Cashews – Minimalist Baker

    Ingredients

    DRESSING

    • 2 cloves garlic (minced)
    • 2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)
    • 2 medium fresh or dried bird’s eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)
    • 2 Tbsp coconut sugar (or sub maple syrup)
    • 1/4 cup lime juice
    • 2 Tbsp pineapple juice (optional // recommended for sweetness/tang)
    • 1 Tbsp tamari (or soy sauce if not gluten-free)

    SALAD

    • 2 cups kale (chopped // large stems removed)
    • 2 tsp sesame or olive oil
    • 2 tsp lime juice
    • 4 cups finely shredded/grated carrot 
    • 1/4 cup thinly sliced red onion
    • 1 cup Curry-Spiced Cashews (or sub roasted salted cashews)
    • 1/2 cup chopped fresh cilantro (optional)
    Instructions
    1. Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
    2. Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird’s eye chili for heat. Set aside.
    3. To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
    4. Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
    5. Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.