From our Farm
Bok Choy
Rainbow Chard
Grapefruit
Cucumbers
Romaine Lettuce
Radishes
Okinawa Purple Sweet Potatoes
Turmeric
From Partner Growers
Tomatoes (LPF)
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 Cucumber Salad, Purple Sweet Potato Butter Mochi, and Turmeric Chicken & Rice.
Cucumber Salad
Ingredients
- 10 cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas (rinsed)
- ¼ finely sliced red onion
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- Sea salt, to taste
Directions
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion, ¼ cup of the feta cheese, half of the dill, half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine.
- Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining ¼ cup of feta cheese and the remaining herbs, and serve.
Purple Sweet Potato Butter Mochi
Ingredients
- 8 oz mochiko about 1 3/4 cups or half a box
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 12 oz mashed Okinawan sweet potato about 2 cups, from 2 medium-large Okinawan sweet potatoes
- 1 14 oz can coconut milk
- 4 oz butter melted 1 stick
- 1 tsp vanilla extract can sub other extracts
- 2 eggs
Directions
- Preheat oven to 350 degrees F and grease an 8×8″ baking dish.
- Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
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Pour into your prepared baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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Allow butter mochi to cool before slicing and serving.
Turmeric Chicken & Rice
Ingredients
- 1 (4 1/2-pound) chicken, cut into 8 pieces
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons ground turmeric (for every teaspoon of ground turmeric, you can substitute 1 tablespoon of fresh)
- 1 small onion, chopped
- 1 tablespoon fresh ginger, peeled and finely chopped
- 4 garlic cloves, minced
- 2 plum tomatoes, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 cups jasmine rice
- 3 bay leaves
- 1 1/2 tablespoons fish sauce
- 3 cups chicken stock
- Plain whole yogurt, for serving
- Sliced cucumbers, for serving
- Mint leaves, for serving
- Lime wedges, for serving
Directions
- Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
- Add the onion, ginger, and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin, and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce, and chicken stock and bring to a boil over high heat.
- Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover, and let stand for 5 minutes. Serve with yogurt, cucumbers, mint, and lime wedges.