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
- 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
- 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
- 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.
- 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
- 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
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 ½ teaspoons honey
- ¼ teaspoon salt
- 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.
- 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.
- 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.
- 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
- 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
- Preheat the oven to 425 degrees F.
- 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.
- Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
- 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.
- 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.
- 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!