We persevered through another round of below freezing temps this past weekend. The snow peas were once again covered with cloth, and the hardier crops showed their strength. We were able to provide the chinese broccoli to some members, until we picked every piece on the farm! We will otherwise be harvesting the following produce in your CSA shares this week:
- Baby Bok Choy
- Chinese Broccoli, Gai Lan (eat the stems and leaves too!) or baby cabbage
- Baby Carrots
- Collard Greens
- Purple Kohlrabi
- Snow Peas
- Parsley – FSO or WF
- Fresh Turmeric
- Fingerling Sweet Potato Mix (Murasaki, Bonita and Yams)
- Slicer Tomatoes – WF
Coconut Curried Braised Collard Greens – Food Fidelity
- 1 medium yellow onion sliced
- 1 tablespoon coconut oil
- 4 cloves garlic diced
- 1 inch fresh ginger diced
- 2 fresh thyme stems
- 1 habanero chile whole (I used jalapeno)
- 1 tablespoon curry powder
- ½ tablespoon turmeric (I used fresh 1 1/2 piece fresh grated turmeric root)
- ½ tablespoon smoked paprika
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 can coconut milk
- ¼ cup vegetable stock
- 1 bunch collard greens cleaned, de-stemmed and cut into strips
- Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
- Add garlic and ginger and saute for another minute, stirring as needed.
- Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
- Add spices and mix well. Let simmer for additional minutes (2-3).
- Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
- Finish with a squeeze of fresh lime juice.
Golden Relish – Very Vegan Val
- 3 oz. fresh turmeric root (individual share members receive appx 4 oz portion)
- 1 granny smith apple
- ½ medium-sized onion
- 3 cloves garlic
- 1 lemon
- 2 tsp. white or apple cider vinegar
- 1 tsp. salt
- ½ tsp. black pepper
Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.
Let your relish marinate in the fridge for a day or so, to let the flavors soften and meld. It will stay good in the fridge for quite a while. Add a little relish to everything- veggie dogs, sandwiches, crackers, chips, toasts, add a spoonful to the top of your hummus, serve with pierogi, top baked potatoes, and more!
Sweet Potato and Kohlrabi Fritters with Yogurt-Tahini Sauce- Jessica in the Kitchen
- 1/2 large sweet potato
- 1 kohlrabi
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon garlic powder
- 1 flax egg
- 1/4 cup coconut oil
- 1/2 cup greek yogurt
- 2 teaspoons honey
- 1 tablespoon tahini sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Chopped parsley, for garnish (optional)
- Mix all ingredients together with a whisk. Store in fridge until ready.
- Preheat oven to 450 degrees Fahrenheit.
- Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
- Cut the kohlrabi in half, and then peel kohlrabi’s outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
- In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
- Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
- When cooked through, place on a paper towel in a plate to absorb excess oil.
- Serve with Yogurt-Tahini Sauce and top with chopped parsley.