Author: Elizabeth Townsend

  • CSA 2025 WINTER WEEK 9

    From our Farm

    Arugula

    Bok Choy

    Rainbow Carrots

    Calendula

    Oranges

    Fennel

    Cherokee Red Leaf Lettuce

    Fingerling Sweet Potato Yams

    From our Partner Growers

    Jalapeño Peppers (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 Jalapeño Poppers, Calendula and Thyme Shortbread Cookies, and Crunchy Bok Choy Salad.

    Jalapeño Poppers

    Ingredients

    • 12 jalapeños
    • 6 ounces cream cheese softened
    • 1 teaspoon garlic powder
    • 4 ounces sharp cheddar cheese shredded
    • 2 tablespoons chopped fresh chives
    • ¼ cup Panko bread crumbs
    • 1 tablespoon melted butter

    Directions

    1. Preheat the oven to 400°F.
    2. Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
    3. In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
    4. In a separate bowl, combine Panko crumbs and melted butter.
    5. Fill jalapenos with the cheese mixture. Top with crumbs.
    6. Place on a baking pan and bake 18-22 minutes or until golden.
    7. Cool 5-10 minutes before serving.

     

    Calendula and Thyme Shortbread Cookies

    Ingredients

    • 14 Tbsp unsalted butter softened
    • 3/4 cup sugar
    • 1 egg yolk
    • 2 Tbsp lemon juice optional, but use 2 more Tbsp butter in its place
    • 1 Tbsp lemon zest
    • 1 1/2 cups all-purpose flour
    • 1/2 cup arrowroot powder or cornstarch
    • 3-4 Tbsp minced fresh calendula flower petals
    • 1 Tbsp minced fresh thyme
    • pinch salt

    Directions

    1. Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt.
    2. Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.
    3. Take the dough out of the bowl and form it into a log shape.
    4. Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
    5. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.
    6. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
    7. Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much. 
    8. Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

     

    Crunchy Bok Choy Salad

    Ingredients

    • 2 baby bok choy
    • 2 stalks celery
    • 1 red pepper
    • 2 scallions
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 cup shredded carrots
    • 1 tablespoon toasted sesame seeds

    Directions

    1. Cut the ends off of the bok choy and thinly slice both the white and green parts.
    2. Thinly slice the celery, red pepper, and scallions.
    3. In a small bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, honey, salt, and pepper.
    4. Add the sliced bok choy, celery, red pepper, and shredded carrots in a large bowl.
    5. Toss with dressing.
    6. Top with sesame seeds and serve.

  • CSA 2025 WINTER WEEK 8

    From our Farm

    Dill

    Galangal

    Curly Kale

    Cherokee Lettuce

    White Scallions

    Kohlrabi

    Spinach

    From our Partner Growers

    Golden Beets (SSF)

    Slicer Tomatoes (TFG)

    TFG = The Family Garden

    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 Polish Dill Pickle Soup (Zupa Ogórkowa), Kohlrabi Slaw, and 20min Scallion Noodles.

    Polish Dill Pickle Soup (Zupa Ogórkowa)

    Ingredients

    • 2 large carrots
    • 2 large celery stalks
    • 1 medium yellow onion
    • 1 large leek
    • 4 to 6 whole dill pickles (made with salt and water brine, not vinegar brine)
    • 1 pound Yukon gold potatoes (4 to 6 medium)
    • 4 cloves garlic
    • 3 tablespoons unsalted butter
    • 1 (48-ounce) carton low-sodium chicken or vegetable broth (6 cups)
    • 1 1/4 cups dill pickle brine, divided
    • 2 fresh or dried bay leaves
    • 1/2 teaspoon freshly ground black pepper, plus more as needed
    • 1 medium bunch fresh dill
    • 1/2 cup sour cream, plus more for serving
    • 2 teaspoons distilled white or white wine vinegar
    • Kosher salt
    • Rye bread, for serving (optional)

    Directions

    1. Prepare the following, adding each to the same medium bowl as you complete it: Peel and grate 2 large carrots on the large holes of a box grater (about 2 cups); dice 2 large celery stalks (about 1 1/4 cups); quarter and thinly slice 1 medium yellow onion (about 1 cup); trim the root end and the dark green tops from 1 large leek and remove the outer leaves, then halve the leek lengthwise and rinse the cut sides under running water to remove any sediment, and thinly slice crosswise (about 1 1/2 cups).
    2. Grate 4 to 6 whole dill pickles on the large holes of the box grater into a second medium bowl until you have 1 packed cup. Peel 1 pound Yukon gold potatoes if desired, then cut into 1/2-inch pieces (about 3 cups), and add to the bowl. Finely grate or mince 4 garlic cloves and add to the bowl.
    3. Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the carrot mixture and cook, stirring occasionally, until starting to soften, about 4 minutes. Add the potato mixture and cook until onions are lightly browned in spots, 4 to 5 minutes more.
    4. Add 1 (48-ounce) carton low-sodium chicken or vegetable broth, 1 cup of the dill pickle brine, 2 fresh or dried bay leaves, and 1/2 teaspoon black pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 15 to 20 minutes. Meanwhile, pick the fronds from 1 medium bunch fresh dill until you have 2 loosely packed cups.
    5. Transfer 1 cup of broth from the soup to a bowl, add 1/2 cup sour cream, and stir until smooth. Return the sour cream mixture to the soup. Remove the pot from the heat. Add the remaining 1/4 cup dill pickle brine and 2 teaspoons distilled white or white wine vinegar, and stir to combine. Taste and season with kosher salt and more black pepper as needed.
    6. Top each serving with a dollop of sour cream, black pepper, and a generous sprinkle of fresh dill. Serve with rye bread if desired.

     

    Kohlrabi Slaw

    Ingredients

    • 1/4 cup extra-virgin olive oil or hazelnut oil
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons honey
    • 1 teaspoon whole grain mustard
    • 1/2 teaspoon fine sea salt
    • 1 large apple, cored and cut into matchsticks
    • 1 medium kohlrabi, peeled and cut into matchsticks
    • 1/4 cup thinly sliced red onion
    • 1/4 cup toasted chopped hazelnuts
    • 1/4 cup finely chopped parsley, more for garnish
    • Freshly ground black pepper

    Directions

    1. In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, and salt.
    2. Add the apple, kohlrabi, onion, hazelnuts, and parsley, and toss to coat.
    3. Season to taste with salt and pepper, garnish with additional parsley, and serve.

     

    20min Scallion Noodles

    Ingredients

    • 6 oz. dry ramen noodles (or Pad Thai rice noodles)
    • 2 Tbsp. neutral cooking oil, divided
    • 3 to 4 cups small broccoli florets (sub 8 oz. shiitake mushrooms)
    • 3 Tbsp. unsalted butter
    • 1 whole bunch green onions (scallions), trimmed and thinly sliced, divided
    • 4 garlic cloves, minced or thinly sliced
    • 2 tsp. freshly grated ginger
    • 1/4 to 3/4 tsp. chili flakes (depending on desired level of spice) sub chili oil
    • 1/4 cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
    • 1/2 cup shelled edamame (optional for added protein)
    • 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil)
    • Fried or soft-boiled eggs for serving (optional)
    • Chili oil for garnish (optional)

    Directions

    1. Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
    2. Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.
    3. Add butter and remaining 1 Tbsp. oil, along with two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.
    4. Add cooked noodles to skillet, along with sautéed broccoli, edamame, and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.
    5. Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.

  • Spinach Rice with Beet Raita

    Spinach Rice with Beet Raita

    Ingredients

    Spinach Rice

    • 2 tablespoons unsweetened coconut, freshly grated (thaw if frozen)
    • 1 small green chili, roughly chopped (I use Thai birds eye chilies, but ½ jalapeno or serrano will also work)
    • 1 cup tightly packed chopped cilantro leaves and stems
    • 1 1/2 teaspoons lemon juice
    • 1/2 teaspoon sugar
    • 1 teaspoon fine sea salt, plus more to taste
    • 2 tablespoons ghee or neutral oil
    • 1 teaspoon cumin seeds
    • 1/4 cup raw cashew halves
    • 1/4 cup red onion, finely chopped
    • 6 ounces bag baby spinach leaves, roughly chopped
    • 1 cup long grain basmati, cooked (at room temperature)
    • 1 handful green peas (optional)
    • 1 handful corn kernels (optional)
    • 2 ounces paneer, cubed (optional)

    Beet Raita

    • 1 tablespoon neutral flavored oil
    • 1 teaspoon cumin seeds
    • 3/4 cup beet, grated (using the large holes of a box grater)
    • 1/4 teaspoon turmeric powder
    • ¼-½ teaspoons red chili or cayenne powder
    • 3 cups plain whole milk yogurt
    • Fine sea salt, to taste
    • 1/2 teaspoon chaat masala, or to taste

    Instructions

    Spinach Rice

    1. Using a food processor or blender, pulse the coconut, cilantro, green chili, lemon juice, sugar, and ½ tsp of salt until they form a smooth, thick paste, using a teaspoon or two of water if needed to get the ingredients moving. You should end up with approximately ¼ cup of paste.
    2. In a large saute pan, heat the ghee or oil of your choice over medium heat. Add the cumin seeds and cashews, and stir for a minute or two until the cumin sizzles and the cashew pieces turn golden.
    3. Add the chopped red onion, season with ½ tsp salt, and saute until the onion softens and begins to brown around the edges, about 3-5 minutes.
    4. Add the coconut-cilantro mixture, another ½ tsp of salt, and saute for 1-2 minutes until the blended paste turns a darker green and most of the liquid evaporates.
    5. Add the chopped spinach, a handful at a time, letting it wilt before adding more. Increase the heat to medium-high and saute for another 2 minutes, until any excess water from the spinach evaporates. If you’re using any of the optional add-ins, add those now. Give the mixture a few final stirs, then turn off the heat.
    6. Allow the mixture to cool for a few minutes. Add the cooked basmati rice to the pan and gently fold it in.
    7. Taste the spinach rice and adjust for salt.

    Beet Raita

    1. In a small skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle.
    2. Add the grated beets, turmeric, red chili or cayenne powder, and ½ tsp salt. Cover and cook for 2-3 minutes, then uncover and cook for another minute so the beets can give off some moisture. Turn off the flame and set aside to cool completely.
    3. In a medium-sized bowl, whisk the yogurt with a few tbsp of water until smooth.
    4. Add the cooled beets and ½ tsp chaat masala, and swirl it all together. Taste to check if you’d like more salt or chaat masala.
    5. Serve beet raita with spinach rice.

  • CSA 2025 WINTER WEEK 7

    From our Farm

    Curly Kale

    Green Romaine

    Sweet Onions

    Parsley

    French Breakfast or Red Radishes

    Spring Mix

    Turmeric

    From our Partner Growers

    Sweet Mix Peppers (LPF)

    Strawberries (POF)

    POF = Passion Organics Farm
    LPF = Little Pond Farm

     

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

    This week we’re featuring Turmeric Green Chilli Pickle (Haldi Ka Achar), BBQ Braised Kale, and Spring Salad with Strawberry Balsamic Vinaigrette.

     

    Turmeric Green Chilli Pickle (Haldi Ka Achar)

    Ingredients

    • 10 oz fresh yellow turmeric roots
    • 2 oz green chilies – 10 long chilies
    • 2 lemons juiced ¼ cup
    • 2 tablespoons oil (avocado, mustard, or sesame oil)
    • 1 tablespoon kosher salt
    • ½ teaspoon asafetida (hing)
    • 2 tablespoons split mustard seeds (rai dal)
    • 1 teaspoon fenugreek seeds

    Directions

    1. Rinse and completely dry turmeric roots and green chilies. Peel turmeric roots and then dice them into small cubes.
    2. De-stem the green chilies. Make a vertical slit in each, then cut them into small half-inch pieces.
    3. In a medium frying pan, lightly roast mustard seeds and fenugreek seeds, just until they are hot to the touch. About 2 to 3 minutes. Allow them to cool and then lightly crush them in a grinder.
    4. Heat oil in a frying pan. Allow it to cool down until it’s lukewarm or at room temperature. Add crushed mustard seeds, fenugreek seeds, salt, and hing.
    5. Add chopped turmeric, green chilies, and lemon juice to the pan. Mix well. Allow it to cool down completely and then store it in an airtight glass container.

     

    BBQ Braised Kale

    Ingredients

    FOR THE BBQ SAUCE

    • 2/3 cup tomato paste
    • 3 Tbsp. granulated sugar
    • 1/4 cup apple cider vinegar
    • Juice of 1 lime
    • 1/2 tsp. kosher salt
    • 1 Tbsp. dark soy sauce
    • 1/4 cup packed brown sugar
    • 2 Tbsp. balsamic vinegar
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. ground mustard
    • 1 tsp. freshly ground black pepper
    • Pinch ground cumin (optional)
    • 2 cloves garlic, grated

    FOR THE KALE

    • 1 lb. kale, thoroughly rinsed and patted dry (8 large leaves)
    • 3 Tbsp. coconut oil, divided
    • 1 tsp. gochugaru or ½ tsp. crushed red pepper flakes
    • 4 cloves garlic, thinly sliced
    • 1 small onion, finely diced
    • 1 plum tomato, finely diced
    • 1 Cubanelle pepper, thinly sliced into rings
    • 1/2 tsp. kosher salt
    • 1 cup BBQ sauce
    • 2 cups low-sodium vegetable broth or water
    • Fried onions, for topping

    Directions

    1. Make BBQ sauce: In a large bowl, stir together all ingredients until smooth.
    2. Strip leafy kale from stalky stems. Tear leaves into 2” pieces and finely chop stems into ⅓” pieces. Keep separate.
    3. In a large pot over medium heat, heat 2 tablespoons oil. Add gochugaru and garlic and stir until fragrant, 30 seconds. Increase heat to medium-high, then add onion, tomato, pepper, kale stems, and salt. Cook, stirring occasionally, until tomatoes begin to caramelize, 10 to 12 minutes.
    4. Add remaining 1 tablespoon oil, then add kale leaves in two batches, allowing the first batch to wilt before adding the second. Once kale is fully wilted, about 6 minutes, add broth and use a wooden spoon to scrape and deglaze the pan. Bring to a simmer, then add 1 cup barbecue sauce, stirring to combine evenly.
    5. Cover pot with lid, reduce heat to low, and gently simmer until kale is completely tender, about 25 minutes.
    6. Top with fried onions before serving.

     

    Spring Salad with Strawberry Balsamic Vinaigrette

    Ingredients

    • 1 head red lettuce (sub spring mix if desired!)
    • 1 head green lettuce
    • 1/2 fennel bulb, thinly sliced
    • 1/4 red onion, thinly sliced
    • 1 pint strawberries, washed, hulled, and sliced (about 1 ½ to 2 cups)
    • 1/2 cup candied walnuts
    • 2-4 ounces goat cheese, crumbled

    Dressing

    • 1 cup strawberries, washed, hulled, and sliced
    • 1/4 cup balsamic vinegar
    • 1/4 cup extra virgin olive oil
    • 1 Tablespoon honey
    • 1 teaspoon Dijon mustard
    • 1 Tablespoon shallot, finely chopped
    • 1 clove garlic, minced
    • 2 teaspoons fresh thyme
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon Kosher salt

    Directions

    1. Chop the lettuces and wash them well to remove any dirt or grit. Spin in a salad spinner to remove excess water and get the lettuce nice and crispy.
    2. Slice the fennel, red onion, and strawberries, then sprinkle over the top of the lettuce in a serving bowl. Top with candied walnuts and crumbled goat cheese. Keep chilled until ready to serve.
    3. In a food processor or blender, pulse the strawberries until pureed. Add all remaining vinaigrette ingredients and pulse again until smooth. Taste and adjust salt and pepper as needed. Refrigerate until ready to serve. Dressing is best used the same day, but can be kept in the fridge for up to 2 days.

  • CSA 2025 WINTER WEEK 6

    From our Farm

    Braising Mix

    Baby Green Cabbage (Fri/Sat Only)

    Loose Rainbow Carrots

    Cilantro

    Green Butter Lettuce

    Sugar Cane

    Purple Daikon Radishes

    Okinawa Sweet Potatoes

    From our Partner Growers

    Bunched Golden Beets (SSF, Tues/Weds/Thurs Only)

    Cherry Tomatoes (LPF, Thurs/Fri/Sat Only)

    Heirloom Tomatoes (SSF, Tues/Weds/Thurs Only)

    SSF = St. Simon’s Farm
    LPF = Little Pond Farm

     

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

    This week we’re featuring Sweet & Savory Daikon Radish Leaves, Tangerine Sugarcane Pineapple Juice, and Cilantro Chimichurri.

     

    Sweet & Savory Daikon Radish Leaves

    Ingredients

    • 8 oz leaves and stems from 3-4 daikon radish (about 4 1/2 cups after chopped)
    • 1/2 tbsp neutral oil
    • 3/4 cup water
    • 1/2 tbsp mirin
    • 1 tbsp soy sauce
    • 1 tbsp sugar
    • 1/8-1/4 tsp salt
    • 1 tsp toasted sesame oil
    • 1/2 tsp toasted sesame seeds (optional)

    Directions

    1. Cut the daikon radish leaves and stems (all green parts) off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so the sand settles at the bottom of water. Rinse them very well with running water and set aside. Discard the dirty water and repeat the process as many times as necessary until clean. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Chop them finely and set aside.
    2. Heat up a frying pan at medium high heat. Pour neutral oil and add the daikon radish leaves & stems. Keep stirring and cook for about 3 minutes until volume down.
    3. Add water, mirin, soy sauce, and sugar. Mix well and reduce the heat to medium. Continue to cook for 10-15 minutes until the liquid is absorbed and the stems are tender. Check the seasoning. At this point, you may add 1/8-1/4 tsp salt if needed.
    4. Swirl in toasted sesame oil. Give a quick stir.
    5. Serve with a sprinkle of toasted sesame seeds on top (optional.)

     

    Tangerine Sugarcane Pineapple Juice

    Ingredients

    • 1 stick sugarcane approximately washed, peeled and cut into pieces
    • 6 large tangerines cut crosswise with seeds removed
    • 1 medium pineapple peeled and cut into smaller pieces
    • fresh mint leaves optional

    Directions

    1. Blend sugarcane and pineapple together.
    2. Squeeze tangerines separately and then mix the tangerine juice with sugarcane and pineapple.
    3. Sieve everything and if required, pass through a cheesecloth or muslin cloth.
    4. Crush mint leaves and add to juice.
    5. Chill and serve. This recipe works well if you do not have a way of juicing the sugarcane pieces. The sugarcane pieces can be quite difficult to blend on their own which is why blending or processing them in bits as well as mixing them with the pineapple pieces helps. If you are lucky and all your fruits are very sweet you can dilute the end product with plain water or even sparkling water.

     

    Cilantro Chimichurri

    Ingredients

    • 3 Tbsp. minced shallots
    • 1 garlic clove, minced
    • 1 small Fresno chile, seeds and ribs removed, minced
    • 1 tsp. kosher salt
    • 1/4 cup rice vinegar
    • 1/2 cup finely chopped fresh cilantro (measured after chopping)
    • 3 Tbsp. finely chopped fresh parsley
    • 2 Tbsp. finely chopped fresh oregano
    • 1/2 cup good quality extra-virgin olive oil

    Directions

    1. Combine shallots, garlic, chile, and salt in a medium bowl. Add rice vinegar and let sit for 10 minutes.
    2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined. Note: Chimichurri is best made 1 hour in advance. This allows time for the flavors of the herbs and aromatics to really develop and marry.