Orange Carrots (COG)
Moringa
Yali Pears
Shishito Peppers
Butter Pumpkin Squash (COG)
Malabar Spinach
Purple Potatoes
Green Tomatoes (WAT)
Grape Tomatoes (NSOF)
Turmeric Flowers
If you think the turmeric flowers in this week’s share are too lovely to eat, we understand, but you’re missing out. These flowers are as tasty and healthy as they are beautiful. They’re packed with curcumin – basically turmeric’s superpower. Curcumin is anti-inflammatory, anti-aging, and used for a host of benefits ranging from heart to brain health and beyond. Not to mention, the flowers are delicious!
Toss ‘em into salads, sprinkle over cooked dishes, or chop into side dishes. They pair well with aromatics (think onions, shallots, and garlic). But, to quote Robert Frost, nothing gold can stay. Turmeric flowers have a short shelf life. To keep them fresh as long as possible, store place them in a bag in the fridge and try use within five days. Our potato salad recipe below calls for turmeric flowers and another mighty healer, moringa. Of course, if you choose to grace your table with these gorgeous flowers instead, enjoy… with love from our fields!
We’re also especially excited to share mini butter pumpkins from partner Clem’s Organic Gardens. Our CSA member Lisa sent us her buttermilk pumpkin waffle recipe for you to try at home. Let us know what you think!
Buttermilk Pumpkin Waffles – tasteofhome.com
(Thank you to our CSA member, Lisa, for sharing this delicious recipe with us!)
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1-1/4 cups buttermilk
- 1/2 cup fresh butter pumpkin
- 2 tablespoons butter, melted
- Optional: Butter and FSO cane syrup
Instructions:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
- Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. If desired, serve with butter and syrup.
FSO tip: For future enjoyment, cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. You can also repurpose the unused pumpkin shell by stuffing with the grains, veggies, and meat of your choice for a hearty pumpkin bowl!
Moringa Potato Salad
- 1 cup Moringa
- 4 purple potatoes
- ½ yellow onion
- 1 clove garlic
- 1 tsp fresh grated galangal
- 1 tsp ground coriander
- 1 tbsp turmeric flowers
- ¼ tsp chili powder, (and/or 1 teaspoon Chili Flakes)
- 3 tbsp oil
- Salt and pepper, to taste
Instructions
- Chop onion and garlic. Also wash off and chop up potatoes to bite sized chunks.
- Peel and grate the galangal.
- Add oil to pan over medium heat and add the onions. Sauté onions for 15 minutes, stirring frequently.
- Add in the garlic and ginger and cook another 2-3 minutes.
- Add in the potatoes and cover pan with lid and lower heat to medium. Let potatoes pan roast for about 15 minutes.
- Remove lid and add in moringa, turmeric, coriander, chili powder and stir well. Then, place lid on for about 2-3 minutes more.
- Remove lid, stir moringa leaves and potatoes well. Season with salt and pepper to taste. Garnish with cilantro and enjoy.
Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs
- 2 teaspoons coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil for frying
Instructions:
- Gather all ingredients.
- Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
- Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
- Serve hot and enjoy!
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