CSA 2024 Spring Week 4

Written by

Kathy Aylesworth

in

Green Cabbage

Sweet Baby Carrots w/tops

Rainbow Chard

 Scallions

Parsley

Peaches – RSF  (John’s farming mentor- not certified organic)

Purple Daikon Radishes

Baby Squash Mix

Fingerling Sweet Potatoes

 

This week’s share is filled the bounties of spring. Rainbow chard is your leafy green this week and cabbage has you covered in the cruciferous category. Parsley is your herb this week and its clean, earthy flavor can be used in a myriad of dishes. Baby squash are back this week and there is no need to peel them, the skin is thin, tender, edible, and nutritious. We hope you’ll be excited to see peaches in your box this week. They are grown by Paul and Donna Miller of Rainbow Star Farms out in Newberry. Paul is a longtime grower and John calls him a mentor. While Rainbow Star isn’t certified organic, they follow the practices of the National Organic Program in their production and are in the process of obtaining certification.

This week’s recipes include a simple daikon stir fry using your radishes, carrots, and scallions. A crunchy peanut slaw that calls for thinly sliced green cabbage, carrots and scallions.  And the last recipe isn’t so much a recipe, but a suggestion to roast up your fingerling sweet potatoes and add them to your breakfast dishes and desserts.

Quick Carrot Daikon Stir Fry

Ingredients

  • 3 tablespoons vegetable oil
  •  3 slices ginger (julienned)
  • 3 cloves garlic (smashed and chopped)
  •   1 medium carrot (julienned)
  • 1 1/2 pounds purple daikon radishes (peeled and julienned)
  •  1 1/2 tablespoons oyster sauce (or vegetarian oyster sauce)
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  •  1/2 teaspoon salt (or to taste)
  •    1/4 cup water
  •  2 scallions (sliced on a diagonal)

Instructions 

  1. Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for 20 seconds. 
  2. Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds. 
  3. Add the oyster sauce, white pepper, sesame oil, salt, water, and the white parts of the scallions. Stir to combine, cover, and turn down the heat to medium. Simmer for 5-8 minutes until tender. 
  4. Uncover, add in the rest of the scallions, and mix everything well. When the daikon is translucent and tender, the dish is done.

Recipe sourced from The Woks of Life: https://thewoksoflife.com/daikon-stir-fry-carrot/

Crunchy Peanut Slaw

Ingredients

  • 3 cups thinly sliced green cabbage (see note)
  • 2 carrots, grated
  • 1 green onion, thinly sliced

FOR THE DRESSING:

  • 2 tablespoons no-salt, no-oil-added peanut butter
  • 1/2 teaspoon Coconut Aminos
  • 1 teaspoon lime juice
  • 2 teaspoons rice vinegar
  • 3 tablespoons warm water
  • pinch cayenne pepper, or to taste

Instructions

  1. In a small bowl, whisk dressing ingredients together until smooth.
  2. Combine cabbage, carrots and green onion and toss with desired amount of dressing.

Recipe sourced from: https://www.drfuhrman.com/recipes/2762/crunchy-peanut-slaw

Roasted Fingerling Sweet Potatoes

Roast whole potatoes on a parchment lined baking sheet at 425 degrees until they are soft. The fingerling size will be ready in about 20 minutes. The longer they go, the sweeter they get.

Suggestions: Toss with butter or yogurt and add to oatmeal or breakfast bowls. Add spices or honey for a dessert. Add cubes to salads or use to fill tacos.

 

 



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