CSA 2024 Spring Week 2

Written by

Kathy Aylesworth

in

Napa Cabbage

Sweet Baby Carrots w/ Tops

Fennel

 Galangal Ginger

Red Cherokee Lettuce

Sweet Red Onions

White Daikon Radishes

Strawberries

Okinawa Purple Sweet Potatoes

In this week’s share you’ll find a recipe for Okinawa Sweet Potato Pie. A beautiful shade of deep purple, this pie puts a healthier spin on the southern classic. Coconut milk adds creaminess and flavor and this pie is only lightly sweetened with a bit of cane syrup or honey, your choice. Fresh or frozen blueberries also lend their sweetness and flavor. Whip up this looker of a dessert in just a few easy steps! The color really is amazing. The best part is, Okinawa sweet potatoes are loaded with antioxidants and, like other sweet potatoes, are high in vitamins A, C, and manganese. That purple coloring is due to a high concentration of anthocyanins, which are responsible for that antioxidant activity and are also found in crops like blueberries, grapes, and elderberries. They’re famous for enriching the diets of the inhabitants of Okinawa island and contributing to what once was their longer than average life span.

Not only popular on the island of Okinawa, these purple sweet potatoes are a favorite food in the Hawaiian islands and one of their well known exports. Unlike yams, this sweet potato is a member of the morning glory family and the skin is thin, edible and typically tan in color. The purple flesh inside becomes deeper and more vibrant when cooked.  Also known as ‘Uala in Hawaii or Beni Imo in Japan. Don’t confuse them with Ube which is a purple fleshed yam that is more moist inside and has a slightly nuttier flavor.

We can’t make any promises that you’ll live longer after eating this pie, only that you’ll enjoy trying.

Other recipes this week include a dessert crisp to showcase your strawberries, and a fancy salad with fennel, kohlrabi and blueberry perfect for those of you with kohlrabi left from last week.

 

This Week’s Recipes

Okinawa Sweet Potato Pie

Ingredients

  • 3 purple sweet potatoes, peeled and cut into cubes
  • 1/4 cup coconut milk
  • 1/2 cup fresh or frozen blueberries
  • 2 tablespoons of grass fed butter
  • 1 tablespoon of cane syrup or honey
  • 1 teaspoon of cinammon
  • 1/4 cup of pecans
  • Whip Cream (optional)

Directions

  1. Boil sweet potatoes in a pan of water, for approximately 15 minutes.
  2. Preheat oven to 400 degrees.
  3. Transfer sweet potatoes (drain first and ensure they are soft) into a mixing bowl and mash.
  4. Add your coconut oil, cane syrup or honey, and cinnamon to the mashed sweet potatoes.
  5. Mix together, blend well.
  6. Add in fresh or frozen blueberries.
  7. Pour sweet potato mix into individual ramekins or in a whole cake pan.
  8. Bake for 10-15 minutes, until walnuts are golden brown.
  9. Let cool, serve with some whip cream (optional)
Strawberry Crisp

Filling:

  • 5 heaping cups fresh strawberries, hulled and quartered
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons cornstarch

Topping:

  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1/3 cup granulated white sugar
  • /3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, melted

Instructions

  1. Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
  2. Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
  3. In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
  4. Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Recipe adapted & sourced from: https://belleofthekitchen.com/fresh-strawberry-crisp-recipe/

Kohlrabi, Fennel, and Blueberry Salad

Ingredients

  • 1/2 cup sliced almonds
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons minced shallot
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon pure maple syrup
  • 1/4 cup grapeseed oil
  • Salt and freshly ground pepper
  • 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
  • 1 fennel bulb, trimmed and thinly sliced on a mandoline
  • 2 ounces semifirm goat cheese, shaved (1/2 cup)
  • 1 cup blueberries
  • 2 tablespoons torn mint leaves

Directions

  1. Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.

  2. In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.

  3. In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.

Recipe sourced from: https://www.foodandwine.com/recipes/kohlrabi-fennel-and-blueberry-salad

More posts