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!