CSA 2024 FALL WEEK 5

Written by

Elizabeth Townsend

in

,

From our Farm

Lemons

Cucumbers (nonconformers)

Baby Romaine Lettuce

Heirloom Persimmons (Hachiya)
Ripe when they feel like a water balloon and have a jelly consistency

Spring Mix

Turmeric

From Partner Growers

Chestnuts (HSO)

Green Zucchini Squash (SFO)

Daikon Radishes (COG)

HSO = High Springs Orchard | Clem’s Organic Gardens = COG | 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 Grilled Caesar Salad, Marrons Glacé (Candied Chestnuts), and Charred Daikon Radish Soup.

 

Grilled Caesar Salad

Ingredients

  • 3 tablespoons mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 2 lemons, halved, plus 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 hearts romaine lettuce, cut in half lengthwise
  • Three 3/4-inch slices rustic bread, such as levain or baguette
  • 1 tablespoon sugar

Directions

  • Preheat a grill to medium-high heat.
  • In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
  • Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
  • Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
  • Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

 

Marrons Glacé (Candied Chestnuts)

Ingredients

  • 2 pounds fresh chestnuts, shelled
  • 2 1/2 cups water
  • 2 pounds sugar
  • 1 teaspoon vanilla

Directions

  • Gather the ingredients.
  • Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.
  • Drain the chestnuts and discard the cooking liquid.
  • Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be hot, but right after they’ve been boiled is when removing the skin is the easiest.
  • In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.
  • Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.
  • Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.
  • Continue cooking the chestnuts, stirring frequently, for 10 more minutes.
  • Pour the candied chestnuts along with the syrup into a large container and loosely cover it.
  • Allow the chestnuts to soak in the syrup for 12 to 18 hours.
  • Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.
  • Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.
  • Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.
  • Once there’s no more liquid, it’s time to bake the chestnuts in a preheated oven at 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.
  • Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.
  • Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.

 

Charred Daikon Radish Soup

Ingredients

  • 2 large daikon radishes about 2 pounds, peeled and halved lengthwise
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1 large yellow onion thinly sliced
  • 2 hot red long hot peppers, or Fresno peppers thinly sliced, seeds removed
  • 3-inch long knob of ginger about 1/4 cup, peeled and sliced
  • 5 large garlic cloves sliced
  • 1/4 cup white miso paste
  • 1 (15-ounce) pack of extra-firm tofu drained, lightly pressed, and cubed
  • 3 small bok choy bunches
  • OPTIONAL, FOR SERVING: Steamed white rice, Chili oil or chili crunch, Fresh mint for garnish

Directions

  • Slice the radishes in half lengthwise, then cut them crosswise into medallions.
  • Set a large Dutch oven over medium-high heat and add a big glug of olive oil. In batches, sear the radishes until deep golden on each side, about 4 minutes per side. Transfer them to a bowl, season with salt and set aside.
  • Reduce the heat to medium and add the sliced onion into the remaining olive oil. Add the sliced peppers and cook, stirring often, until the onion is softened, about 6-7 minutes.
  • Add in the ginger and garlic and stir. Cook for another 3-4 minutes or until the garlic is no longer raw. Season everything with a pinch of salt.
  • In a small measuring cup, whisk together the miso with one cup of warm water. Pour this into the Dutch oven along with 5 additional cups of water. Let this come to a simmer, then reduce the heat to medium-low.
  • Use an immersion blender to blend this into a thick miso ginger broth.
  • Add the charred radishes back into the broth. Cube the tofu into 1-centimeter thick pieces and add those in as well. Tear in the bok choy leaves. Stir everything to combine.
  • Bring the heat back up to medium, cover the pot and let everything simmer for another 20 minutes. This will cook the radishes all the way through, wilt the bok choy, and let the tofu absorb the broth’s flavor.
  • After 20 minutes, or when all the radishes are tender, the soup is ready. Serve with white rice, dot with chili crisp and garnish with fresh mint.

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