From our Farm
Tulsi Basil
Turmeric Flower
Heirloom Persimmons (Giombo)
Fingerling Sweet Potato Yams
From Partner Growers
Cucumbers (COG)
Muscadine Grapes (WAT)
Lacinato Kale (TWF)
Red Leaf Lettuce (TWF)
Spaghetti Squash (COG)
Grape Tomatoes (WAT)
COG = Clem’s Organic Garden | WAT = Watsonia Farms | TWF = TendWell Farm
Try out these great recipes we found around the web that feature items from your share
This week we’re featuring Everything Bagel Cucumber Salmon Salad, Spaghetti Squash Bake, and Coconut Persimmon Rice Pudding.
Everything Bagel Cucumber Salmon Salad
Ingredients
- 1 Cucumber, sliced
- Everything Bagel Seasoning
- 2 Tbsp Cream Cheese
- Smoked salmon or lox
- ½ Red onion, diced
- Fresh dill, chopped
Directions
- Thinly slice your cucumber either using a mandolin or sharp knife. Add sliced cucumber into a large bowl or 1 quart container.
- Cut salmon into thin-ish bite sized slices and add to container.
- Add diced red onion and chopped fresh dill (optional).
- Add two tablespoons of cream cheese and a couple tablespoons of Everything Bagel Seasoning.
- Mix salad together until all ingredients are incorporated and coated in cream cheese and Everything Bagel mix.
- Serve cold and enjoy.
Spaghetti Squash Bake
Ingredients
- 1 large or 2 small spaghetti squash, sliced in half and seeds removed
- 1 lb ground grass fed beef (can sub ground turkey, but you will need some oil in the pan)
- 1 cup chopped frozen spinach
- 1 zucchini, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups marinara
- 1 cup shredded Italian blend cheese
- 1 tsp avocado oil
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp pepper
- pinch of red pepper flakes
Directions
- Roast spaghetti squash at 400°F for 30-40 minutes until tender enough to shred into spaghetti-like strands. *You can do this the night before if you wish and store shredded squash in the fridge
- While spaghetti squash is roasting, heat a 10” cast iron skillet or large oven safe pan over medium heat. Once hot, add the ground beef, garlic, onion, and salt and pepper and cook, stirring occasionally and breaking up the meat, for 10 minutes.
- Once meat is cooked through and onions are translucent, transfer to a large bowl.
- Add 1 tsp avocado oil to the pan, then add zucchini, frozen spinach, red pepper flakes and Italian seasoning. stir and cook for 5-7 minutes until zucchini is softened. Transfer to the bowl with the beef and onion.
- Once spaghetti squash is done and cooked enough to handle, shred it into the large bowl with the beef and veggies. stir with marinara and 1/2 cup of the cheese until everything is well combined.
- Return mixture to the pan, then top with remaining 1/2 cup cheese and bake at 400°F for 12 minutes.
Coconut Persimmon Rice Pudding
Ingredients
Cooked leftover white rice (try 3-4 cups as a starting point)
Coconut milk (regular, plain, organic preferred over low fat) – 1 can
Persimmons – pulp removed from skin and pureed – about 8 persimmons
Water – about 1-2 cups, or more as needed
Sugar or honey to taste (start with 1/4 cup)
Cinnamon (start with 1/2 teaspoon and add more to taste)Vanilla Extract – (start with 1 teaspoon)
Splash of bourbon or rum if you’re feeling fancy
Optional: Raisins, Dried Cranberries or pumpkin seeds, coconut shreds
Directions
You’ll notice that measurements are approximate for this recipe. The main concept is to add about twice as much liquid as you have rice. It’s really very flexible on the quantities of milk to water to fruit pulp, and you could use cow’s milk, almond milk, etc, if you prefer. Let it all soak in and get delicious! All you need to do is put all the ingredients in a pot (reserve pumpkin seeds for serving, if you are using them). Cook on medium to low heat and stir frequently. Cook it for 15-20 minutes until it is thickened, and you can let it sit with the heat turned off to thicken a little further if you like. Add pumpkin seeds just before serving if desired.