CSA 2024 FALL WEEK 1

Written by

Elizabeth Townsend

in

,

From our Farm

Mississippi Peas

Purple Potatoes

Spring Mix

 

From Partner Growers

Beets, no tops (COG)

Muscadine/Scuppernong Mix Grapes (WAT)

Red Leaf Lettuce (TWF)

Yellow Squash (WAT)

Green Zucchini Squash (WAT)

Grape Tomatoes (WAT)

 

COG = Clem’s Organic Garden |  WAT = Watsonia Farms | TWF = TendWell Farm

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Vegetarian Mississippi Peas; Roasted Purple Potatoes with Lemon, Dijon, and Thyme Dressing; and Roasted Garlic Zucchini and Tomatoes.

 

Vegetarian Mississippi Pea Recipe

Ingredients

  • 1 pound frozen purple hull peas (or fresh)
  • 3/4 cup diced onion (white or yellow)
  • 1 medium green bell pepper, chopped
  • 2-3 stalks celery, chopped
  • 1 medium jalapeno, finely chopped (optional)
  • 1 tsp minced garlic
  • dash olive oil
  • salt and pepper to taste
  • 2 cups vegetable broth
  • 2 cups water

Directions

  1. Rinse your peas and check for stones, or leaves, or anything that shouldn’t be in them.
  2. Chop onion, bell pepper, and celery
  3. Finely dice jalapeno if using
  4. Mince garlic
  5. Heat a little bit of olive oil in a pot over medium heat
  6. Add vegetables to the pot with a salt and pepper.
  7. Allow vegetables to sweat to release the flavors. You do not have to brown them or cook them until completely soft.
  8. Stir in purple hull peas
  9. Stir in approximately 2 cups vegetable broth and 2 cups water. The peas and vegetables should be fully covered with about an inch of liquid over them. Add more liquid if necessary to fully cover.
  10. Bring the mixture to a boil uncovered
  11. Turn the heat down so that the peas are at a gentle simmer. Cover the pot but leave it partially cracked for steam to escape.
  12. Cook for about 45-50 minutes.
  13. Check during the cooking process to make sure there is still plenty of liquid on the peas. Add more as necessary.
  14. Taste after 40-45 minutes of cooking. The peas should be tender, but not mushy when done. Cook longer if necessary. (Fresh peas may take much longer than frozen)

 

Roasted Purple Potatoes with Lemon, Dijon, and Thyme Dressing

Ingredients

  • 3 pounds baby purple potatoes, cut in half
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For Dressing:

  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1 small clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Directions

  1. Pre-heat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper. Place sliced potatoes on the pan and toss with the olive oil, salt and pepper. Spread out potatoes into an even layer and roast until fork tender and browned, about 40 minutes.
  2. While potatoes are roasting, make the dressing: Add all dressing ingredients to a small bowl and whisk until combined.
  3. Each person can spoon desired amount of dressing over potatoes before eating.

 

Roasted Garlic Zucchini and Tomatoes

Ingredients

  • 2 zucchini cut in half lengthwise, then cut into ½-inch half moons
  • 2 cups quartered ripe tomatoes
  • ½ onion, minced
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup olive oil
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9×13-inch baking dish.

  2. Combine zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with olive oil; season with salt and pepper. Mix well.

  3. Roast in the preheated oven until vegetables are tender and slightly golden, about 18 minutes. Remove from the oven; sprinkle with Parmesan cheese and basil.

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