CSA 2024 FALL WEEK 12

Written by

Elizabeth Townsend

in

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From our Farm

Bok Choy 

Rainbow Carrots

Oranges

Fennel

Galangal Ginger

Red Leaf Lettuce

Fingerling Sweet Potatoes

Tokyo Turnips

From Our Partner Growers

Yellow Squash (SSF, Weds Only)

Zucchini (SSF, Thurs & Sat Only)

SSF = St. Simon’s Farm

 

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

This week we’re featuring Fennel al Forno, Bok Choy Stir Fry, and Carrot Muffins.

 

Fennel al Forno

Ingredients

  • 4 medium fennel bulbs (about 2 1/2 pounds), trimmed, a few fronds reserved for garnish
  • Salt and pepper
  • 3 tablespoons extra virgin olive oil, plus more for the baking pan
  • 1/2 teaspoon fennel seeds, crushed or roughly powdered in a mortar or spice mill
  • 3 garlic cloves, smashed to a paste with a little salt
  • 1/2 teaspoon chopped rosemary, plus 2 teaspoons whole leaves
  • 1/8 teaspoon crushed red pepper
  • 8 ounces fresh mozzarella, sliced or shredded
  • 1/4 cup coarse dry bread crumbs, homemade from an Italian or French loaf
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped flat-leaf parsley, or a mixture of parsley and fennel fronds

Directions

  1. Heat the oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior. Cut the fennel crosswise into 1/2-inch slices.
  2. Bring a large pot of salted water to a boil. Add the fennel and boil for 1 minute, then drain and put it in a bowl of cold water to stop the cooking; drain and pat dry. Season the fennel with salt and pepper.
  3. Lightly oil a large baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing it down if necessary).
  4. In a small bowl, stir together the olive oil, fennel seeds, garlic, chopped rosemary, and crushed red pepper. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with the mozzarella, then sprinkle with the bread crumbs. Drizzle the remaining oil mixture over the top, then sprinkle with the Parmesan. (The dish can be prepared to this point several hours ahead.)
  5. Bake the fennel, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley.

 

Bok Choy Stir Fry

Ingredients

  • For the sauce
    • 1½ tablespoons tamari
    • 2 tablespoons rice vinegar
    • 1 teaspoon fresh lime juice, plus extra lime slices for serving
    • ½ teaspoon honey, or maple syrup
    • ½ teaspoon minced fresh ginger
    • 1 small garlic clove, minced
    • ½ teaspoon toasted sesame oil
  • For the stir fry:
    • 4 ounces soba noodles or brown rice pasta
    • 1 tablespoon sunflower oil, or any high-heat oil
    • 4 ounces shiitake mushrooms, stemmed and sliced
    • ½ small head broccoli, florets chopped, stems peeled into strips
    • 2 scallions, chopped
    • 2 baby bok choy, quartered vertically
    • ½ cup frozen edamame, thawed
    • 1 carrot, peeled into thin strips
    • 2 teaspoons sesame seeds
    • Sriracha, or sambal, for serving

    Directions

    1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
    2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
    3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
    4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

     

    Carrot Muffins

    Ingredients

    • 1 & ½ cups (200g) all-purpose flour (spooned and leveled)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon (optional)
    • ½ cup (100g) granulated sugar
    • ½ cup (100g) light or dark brown sugar
    • 2 large eggs
    • ½ cup (120mL) vegetable oil (canola oil also works well here)
    • 1 teaspoon pure vanilla extract
    • 1 & ½ cups finely grated carrots

    Directions

    1. In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
    2. In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
    3. Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
    4. Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.

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