Category: Dressings and Sauces

  • CSA 2026 WINTER WEEK 2

    From Our Farm

    Cabbage, Napa Red

    Carrots, Sweet Baby

    Galangal

    Kale, Curly

    Lettuce, Red Leaf

    Radishes, Purple Daikon

    Sweet Potatoes Okinawa

    From Our Partner Growers

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

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

    Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing

    Ingredients:

    For the dressing:

    3 tablespoons silken tofu

    2 tablespoons white miso

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons unseasoned rice vinegar

    1 tablespoon finely grated, peeled fresh ginger

    1 clove garlic, minced

    1 tablespoon Dijon mustard

    Coarse sea salt

    2 tablespoons peanut oil

    For the slaw:

    3 cups very thinly sliced Napa cabbage

    Coarse sea salt

    1/2 pound Lacinato kale

    1/2 cup shelled peas (about 8 ounces peas in pods)

    8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)

    1/2 cup packed chopped parsley

    2 tablespoons chopped chives

    1 tablespoon finely grated lime zest

    Instructions:

    Make the dressing: Blend tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and ½ teaspoon salt until combined. With the blender running, slowly stream in the oil and blend until creamy. Taste and adjust salt. Set aside.

    Prepare the slaw: Place cabbage in a large bowl and sprinkle with 2 teaspoons salt. Massage until softened and wilted, about 3 minutes. Transfer to a colander, top with a plate and weight, and let drain for 1 hour.  Meanwhile, remove kale stems and thinly slice the leaves; finely chop the stems. Set aside.

    Rinse the cabbage under cold water, then squeeze out as much liquid as possible. Return to the bowl and add kale leaves and stems, peas, and green beans. Toss with 3 tablespoons dressing, adding more as needed.

    Serve: Transfer slaw to a serving bowl, leaving excess liquid behind. Garnish with parsley, chives, and lime zest.

    Recipe adapted from: https://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215?

  • CSA 2026 WINTER WEEK 1

    From Our Farm

    Arugula

    Collards

    Dill

    Spinach

    Sweet Potatoes Murasaki

    Tokyo Turnips

    From Our Partner Growers

    Broccoli – Santa Fe Organics

    Peppers, Shishitos – Little Pond Farm

    Green Zucchini + Yellow Squash – Urban Vegetable Project

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Zucchini and Sweet Potato Salad

    Ingredients:

    Roasted Veggies:
    2 Zucchinis
    1 Large Sweet Potato, finely chopped
    1 red onion, diced
    2 ears corn – or substitute seasonal veggies such as fennel or diced turnip
    2 tablespoons olive oil
    1 teaspoon garlic powder
    1 tablespoon dried shallots
    ½ teaspoon salt
    ½ teaspoon pepper

    Dressing:
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon brown mustard
    1 tablespoon maple syrup
    ½ teaspoon salt
    Pepper to taste

    Salad:
    3 cups baby spinach
    1 can chickpeas
    ½ cup feta
    ½ cup parsley

    Instructions:
    – Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
    – While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
    – Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.

    Recipe adapted from: https://starinfinitefood.com/2022/07/16/roasted-zucchini-and-sweet-potato-salad/

  • CSA 2025 SUMMER WEEK 5

    From Our Farm

    Basil, Italian – WEDS/THURS only

    Basil, Tulsi – FRI/SAT only

    Pears, Pineapple

    Peppers, Habanero SWEET – WEDS + THURS ONLY

    Peppers, Jalapeños tricolor – FRI/SAT ONLY

    Potatoes, Purple

    Sweet Potato Greens

    From Our Partner Growers

    Cucumbers, Slicers – Clem’s Organic Garden

    Kale, Curly – TendWell Farms

    Onions, Vidalia OSO Sweet Farms

    Tomatoes, Slicer TendWell Farms

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

    Sweet Potato Greens in Coconut Cream

    https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html

    Ingredients:

    1 large bunch sweet potato greens
    1 tablespoon vegetable oil
    2 shallots, minced
    1 clove garlic, minced
    1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
    2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
    1 red thai chili, finely sliced
    2-inch lemon grass stalk, trimmed and finely sliced
    1 to 2 teaspoons soy sauce, or to taste
    1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
    2 to 3 teaspoons raw or brown sugar, or to taste
    Salt and pepper, to taste

    Directions:

    Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.

    Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.

    Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

  • CSA 2025 SUMMER WEEK 4

    From Our Farm

    Calamondin Citrus – use in drinks & cocktails!

    Japanese Eggplant

    Fresh Moringa

    Mississippi Purple Hull Peas

    Shishito Peppers

    New Red Potatoes

    From Our Partner Growers

    Red Beets – Clem’s Organic Garden

    Cucumbers – Clem’s Organic Garden

    Tomatoes, Grape – Watsonia Farm

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

    Purple Hull Peas Recipe – Adapted from Grits & Pinecones

    https://www.gritsandpinecones.com/purple-hull-peas/

    Ingredients

    Approximately 1 cup fresh purple hull peas, shelled
    Approximately 1 cup chicken or vegetable stock, homemade or purchased
    Piece of smoked meat (ham hock, turkey wing, leftover bacon ends (optional)
    1/4 cup minced Vidalia sweet onion
    1 tsp olive oil, bacon grease or lard
    salt and pepper to taste

    Optional add-ins: sauteed diced peppers, sliced okra, tomatoes, celery. Add hot sauce or diced jalapeños for some heat!
    **Cooking Tip: shell your peas before you cook them. The hulls are not edible.

    Instructions

    Add olive oil to a large saucepan over medium-low heat. Once the pan is hot, add the onion and cook for about six minutes or until it is tender and translucent.

    Add the peas, the ham hock, salt, pepper, and chicken stock. Add water if necessary to make sure the peas are covered by at least an inch of liquid. Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat and cook uncovered for about 20 minutes.

    Start tasting the peas at about 15 minutes to check for seasoning and to see if they are tender. The smaller and fresher they are, the less time they will need to cook.

    Once done, remove and discard the ham hock and serve immediately.

  • CSA 2025 SPRING WEEK 12

    From our Farm

    Italian Basil

    Japanese Eggplant

    Red Onions, cured

    Green Jalapeño Peppers

    Watermelon

    From Our Partner Growers

    Green Beans, Blackwater Farm GA

    Sweet Corn, Blackwater Farm, GA

    Curly Green Kale, Clem’s Organic Gardens, NC

    Grape Tomatoes, Watsonia, SC

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

    Stir-Fried Eggplant With Basil and Chiles Adapted from Bon Appétit

    Ingredients

    2 chiles, such as cayenne, Fresno, or jalapeño (red or green)
    1 Tbsp. honey
    Pinch of kosher salt
    3 medium Japanese or Chinese eggplants (about 12 oz. total)
    3 Tbsp. extra-virgin olive oil, divided
    ¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu
    3 garlic cloves, thinly sliced
    1 tsp. toasted sesame seeds
    ½ cup basil leaves, plus more for serving
    2 Tbsp. unseasoned rice vinegar
    2 tsp. tamari or soy sauce

    Instructions

    1. Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.
    2. Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
    3. Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
    4. Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
    5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.