CSA 2024 FALL WEEK 6

Written by

Elizabeth Townsend

in

,

From our Farm

Italian Basil

Grapefruit

Fuyu Persimmons (Can be eaten at any stage of ripeness, are best when they are dark orange and firm)

Roselle

Purple Okinawa Sweet Potatoes

Turmeric

From Partner Growers

Dandelion Greens (LPF, Wednesday Only)

Scallions (LPF)

Cucumbers (LPF, Thurs & Sat Only)

Watermelon 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 Purple Sweet Potato Gnocchi, Pork Meatballs with Persimmon BBQ Sauce, and Grapefruit Greek Yogurt Cake.

 

Purple Sweet Potato Gnocchi

Ingredients

FOR THE GNOCCHI

  • 1 large sweet potato
  • 2 cups flour
  • ¼ cup Parmesan cheese
  • 1 egg
  • ¼ teaspoon salt

FOR THE SAUCE

  • 2 tablespoons unsalted butter
  • 2 sage leaves
  • 2 Garlic Cloves finely minced

Directions

  1. For the gnocchi: Wrap the sweet potato in a damp paper towel and heat in the microwave for 5-10 minutes or until a fork can easily pierce the potato. Alternatively you can bake the potato. See instructions below. Set aside to cool.
  2. Peel skin off of the potato. Add potato to a large bowl and mash using a fork or potato masher.
  3. Add flour, Parmesan cheese, egg, and salt to the bowl. Mix until combined and the dough is no longer sticky. Add flour about a tablespoon at a time if your dough is still sticky.
  4. Separate the dough into four equal parts. Take one piece and roll into a long rope about 1 inch thick. Cut the rope into about ½ inch pieces.
  5. Place a fork tine side down on your work surface. Roll each gnocchi over the tines of the fork to create indentations and set aside.
  6. Bring a large pot of water to a boil. Add gnocchi in batches. Boil for 3-5 minutes or until the gnocchi float to the surface. Drain well and set aside.
  7. For the sauce: Set a large pan over medium heat. Add butter, sage, and garlic. When the butter begins to bubble, add gnocchi. Cook until lightly crisped and golden brown.
    Cool slightly and enjoy. Optional top with Parmesan.

 

Pork Meatballs with Persimmon BBQ Sauce 

Ingredients

FOR THE SAUCE

  • 10 ripe persimmons,  so ripe they are very soft
  • 1 onion
  • 10 small peppers (hot or sweet)
  • 1/2 teaspoon smoked salt
  • 1 teaspoon chili powder
  • 1-2 tablespoons white wine or apple cider vinegar (depending on how tangy you like BBQ sauce to be)

FOR THE MEATBALLS

  • 1 lb ground pork
  • 1 teaspoon salt
  • 1 teaspoon garlic power
  • 1/2 teaspoon black pepper
  • Butter or lard for frying

Directions

  • Toast the onion and the peppers. The onion should be soft and caramelized. Roll it around while it’s roasting to cook all the sides.  Chop the onion, and peel the peppers away from the seed core.
  • Pull the tops off the persimmons and scoop the soft inside away from the skin.
  • Put the persimmon pulp, chopped onion and peppers, and all the other ingredients into a blender and blend into smooth.
  • Mix the salt, garlic and pepper into the ground meat. Form into meatballs. Fry in butter or lard until browned on the outside and cooked through.
  • Transfer to a serving dish and spoon a spoonful of the persimmon sauce on top of each meatball.

 

Grapefruit Greek Yogurt Cake

Ingredients

FOR THE CAKE

  • 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup (180g) Greek yogurt*
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
  • 1/4 cup (60ml) freshly squeezed grapefruit juice, strained
  • 1 and 1/2 Tablespoons grapefruit zest
  • 1 teaspoon pure vanilla extract
  • seeds scraped from 1/2 of a vanilla bean

FOR THE GLAZE

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) freshly squeezed grapefruit juice, strained
  • 1/4 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
  2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
  3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
  5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

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