CSA 2023 Winter Week 11

Here’s what to look forward to in this week’s CSA box:

• Baby Carrots
• Bok Choy
• Celery
• Collards
• Cherokee Red Lettuce
• Spring Mix
• Red Radishes
• Beans, Yellow & Green mix – Passion Organics Farm
• Sweet Pepper Mix – Little Pond Farm

This week we’re shining a spotlight on celery. It’s a sad fact that this vegetable can sometimes get taken for granted. Not everyone can appreciate its true superpower: aromatic qualities. Cajun cooks prize this so much they include it in the “holy trinity” with onion and bell peppers. Same goes for French chefs who use it in their famous Mirepoix alongside onions and carrots. We love the smell and the taste, including in juice, which is especially soothing at bedtime. Celery has Magnesium, which lowers stress by stimulating your neurotransmitters. In other words, celery sends your brain a message to chill out. Why do you love celery? Send us your photos and recipes to @frogsongcsa. We love sharing your kitchen inspiration!

Spicy Celery Stir Fry – The Defined Dish

 Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon toasted sesame oil
• 6 cups julienned celery (about 1 head of celery)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
• 1/4 cup low-sodium chicken broth
• 3 tablespoon coconut aminos
• 1 tablespoon rice vinegar
• 2 teaspoons arrowroot flour

Instructions

1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

Kale, Sausage & Sweet Pepper Pasta – adapted from eatingwell.com

Ingredients:

• 1 tablespoon olive oil
• 2 links FSO chorizo, diced into small pieces
• ¾ cup sweet peppers, chopped
• ½ medium onion, chopped
• 4 cups chopped kale
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper (Optional)
• 1 ½ cups water
• ¾ cup whole-wheat penne pasta (3 oz.)
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring, until no longer pink, 2 to 4 minutes. Transfer to a plate.
2. Add sweet peppers and onion to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in kale, garlic, crushed red pepper (if using), and the sausage; cook, stirring, until the kale is wilted, about 3 minutes.
3. Stir in water and pasta; bring to a boil, stirring occasionally. Reduce heat to medium-low, cover, and cook until the pasta is tender, 8 to 10 minutes. Sprinkle with Parmesan and serve immediately.

French Mirepoix 

To make this mirepoix recipe you’ll need two parts onion, one part carrot, and one part celery, plus olive oil, butter, or lard.

1. Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well.
2. Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sautéed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
3. Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.

You can use mirepoix in lots of different recipes! Usually it forms the base of soups, stews, sauces, braises, and casseroles.

SPRING SEASON RENEWAL INFORMATION

We’re gearing up for our Spring season, Wednesday, April 5th – Saturday, July 1st.  Want to renew but not sure how? We’ve made it easy: On March 26, all CSA Memberships will automatically renew and charge to your card on file. If you decide not to renew, no problem! Please opt out by emailing us before March 26. For more information, visit our website frogsongorganics.com. Thank you for supporting our farm and organic farmers!