CSA 2024 FALL WEEK 10

Written by

Elizabeth Townsend

in

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From our Farm

Sweet Baby Carrots 

Oranges 

Galangal Ginger 

Curly Kale 

Romaine Lettuce 

Radishes 

Spring Mix 

Sugar Cane

From Our Partner Growers

Zucchini (SFO)

SFO = Santa Fe Organics

 

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

This week we’re featuring Zucchini Fritters, Galangal Cookies with Lime and Coconut, and Romaine Salad With Za’atar Dressing.

 

Zucchini Fritters

Ingredients

  • 2 lb zucchini, about 2 large or 5 medium
  • 1 1/2 tsp fine sea salt, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped green onions
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground black pepper
  • olive oil for sautéing
  • sour cream, to serve

Directions

  1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
  2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
  3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
  4. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
  5. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

 

Galangal Cookies with Lime and Coconut

Ingredients

  • ½ cup vegan butter (left on the counter to soften)
  • ½ cup brown sugar
  • ¼ cup molasses
  • ¼ cup soy milk (or other plant-based milk)
  • 1 tsp. vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ tbsp. galangal (this recipe uses dried and ground, but you can sub 1 tablespoon of fresh-grated ginger for every 1/4 teaspoon of ground ginger)
  • 1 tsp. baking powder
For the Toppings
  • 1 lime
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • ½ cup shredded coconut

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat and set aside.
  2. Use a fork to smash your vegan butter, and then add the brown sugar, soy milk, molasses, and vanilla. Stir to combine. Add the flour, baking powder, and galangal to the bowl, and stir to combine, until you have a smooth dough. Use a small cookie scoop (about the size of a heaping tablespoon) to scoop balls of dough onto the baking sheet, leaving space between the cookies. Flatten the cookies down into little hockey-puck like discs with the back of a flat cup. Place the cookies in the oven, and cook for 12 minutes (you can use multiple baking sheets or work in batches). Once cooked, place on a cooling rack to fully cool.
  3. As your cookies cool, make up your glaze. Zest your lime into a bowl. Add the powdered sugar, and whisk. Juice your lime, and add it slowly, along with the vanilla extract, into the sugar. Depending on how large your lime is, you might need to also add a little water to get your glaze to a thick, pourable consistency. Once your cookies are cool, place the glaze in a small bowl, and the shredded coconut in a second small bowl. Holding the cookie along the edges, dip the top into the glaze. Let any excess drip off, and then dunk the glazed cookie into the coconut. Place the cookie back onto a cooling rack, and repeat with the remaining cookies. Allow the glaze to harden before consuming.

 

Romaine Salad With Za’atar Dressing

Ingredients

  • 1 head romaine lettuce
  • 1 cup raw almonds
  • 1 cup cherry tomatoes
  • 2 cucumbers
  • 1 large red bell pepper
  • 3 radishes
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1/2 cup sunflower seeds

Za’atar Dressing

  • 1/2 cup extra virgin olive oil
  • 1 lemon, juice only
  • 1/2 tsp honey
  • 1 Tbsp za’atar spice
  • 1/2 tsp garlic powder (or 1-2 garlic cloves, minced)
  • Salt + pepper, to taste

Directions

  1. Preheat oven to 350F.
  2. Spread the raw almonds onto a baking sheet and toast in the oven for 12-15 minutes, until fragrant (be careful not to burn). Let nuts cool, and then roughly chop into smaller pieces.
  3. Meanwhile, remove the end of a head of romaine lettuce, and chop the lettuce all the way up to the tip, spacing your cuts out about 1-inch from the last. The head of romaine will fall apart into nicely chopped pieces. Give the pieces of lettuce a good wash and spin dry.
  4. Continue to chop the cherry tomatoes in half, the bell pepper into one-inch chunks, and the Persian cucumbers into small pieces as well. Thinly slice a few radishes with a mandolin.
  5. Next, finely chop the fresh parsley and fresh mint. Transfer chopped romaine, all veggies, toasted almonds, and sunflower seeds to a large salad bowl.
  6. Then, make the za’atar salad dressing by combining dressing ingredients into a small jar. Shake well and pour over salad. Toss well to combine and serve immediately.

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