CSA 2024 FALL WEEK 11

Written by

Elizabeth Townsend

in

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From our Farm

Bok Choy 

Grapefruit 

Collards 

Parsley 

Purple Potatoes 

Spring Mix 

Turmeric 

Tokyo Turnips

From Our Partner Growers

Sweet Pepper Mix (LPF) Weds Only

Yellow Squash (SSF)

SSF = St. Simon’s Farm

LPF = Little Pond Farm

 

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

This week we’re featuring Purple Potato Salad, Broiled Grapefruit with Honey Yogurt and Granola, and Collard Green Wraps.

 

Purple Potato Salad

Ingredients

  • 2 pounds purple potatoes, peeled and cut into chunks
  • 1 1/2 teaspoons salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup diced celery
  • 1/2 cup diced purple onion
  • 1 clove garlic, mashed and pasted
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh parsley
  • 3/4 to 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lime juice

Directions

  1. Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 15 to 20 minutes, or until the potatoes are fork tender.
  2. Drain and set the pan aside to let potatoes cool completely. Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl.
  3. Cut the cooled potato chunks into 3/4- to 1-inch pieces. Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt and the freshly ground black pepper. Add the cilantro and parsley and toss lightly to blend.
  4. Combine 3/4 cup mayonnaise with the lime juice and stir to combine.
  5. Add the dressing to the potatoes and mix gently to coat the vegetables. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.

 

Broiled Grapefruit with Honey Yogurt and Granola

Ingredients

  • 3 grapefruits
  • 6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)
  • sprinkle ground ginger
  • sprinkle ground cinnamon
  • dash sea salt

For Serving

  • Greek yogurt or thick goat’s yogurt
  • honey, for drizzling
  • granola (a few handfuls)
For the Toppings
  • 1 lime
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • ½ cup shredded coconut

Directions

  1. Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about ¼-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.
  2. In a small bowl, mix together the raw sugar or brown sugar with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.

 

Collard Green Wraps

Ingredients

Directions

  1. First, blanch a large collard leaf for a few seconds in boiling hot water. The goal is just to make it pliable. Pat it dry, and use a paring knife to trim off the thick part of the stem.
  2. Next, pile your fillings into the middle of the leaf, and tuck and roll!
  3. When you finish rolling one wrap, set it seam side down on a large plate until you’re ready to eat. Once you’ve finished rolling, enjoy!

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