CSA 2024 Winter Week 13

Written by

Kathy Aylesworth

in

It’s the final week of the 2024 Winter season! Thank you so much for being a part of it.

Here’s what you’ll find in your Week 13 share:

Arugula

Rainbow Carrots

Celery

Dill

Curly Kale

Romaine Lettuce

Sweet Onions

Murasaki Sweet Potatoes

French Breakfast Radishes

 

We gathered up a couple of recipes that will make great Easter side dishes if you celebrate the holiday, along with a homemade ranch dressing using the fresh dill in your share. CSA members are receiving the first of the season’s celery crop this week!

Upside-Down Puff Pastry Radish Tarts

Ingredients

  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 12 radishes, trimmed and sliced 1/8-inch thick
  • 1 (17.3-oz.) package puff pastry, thawed
  • 1 (5.2-oz.) container shallot and chive gournay cheese
  • 1 large egg, lightly beaten
  • Chopped fresh chives, for sprinkling

Instructions

  1. Preheat the oven to 400°F. Arrange the oven racks to the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, combine the oil, vinegar, honey, salt, and pepper. Add the radishes and toss to coat.
  3. Cut a sheet of puff pastry along the folds to form 3 long columns. Cut each column in half crosswise to form 6 (4-by-3-inch) rectangles. Repeat with the remaining sheet of puff pastry. Divide the cheese among all 12 rectangles, spreading evenly, with a ½-inch border on all sides.
  4. On the prepared sheet of parchment, shingle 16 radish slices into a (3-by-2-inch) rectangle so that it will be covered by the puff pastry, reserving any remaining vinegar mixture. There should be 6 arrangements on each sheet pan. Place the puff pastry sheets cheese-side down on top of the radishes. Use a fork to crimp the edges of the pastry down over the radishes. Brush the surface with the beaten egg.
  5. Bake until the puff pastry is golden brown, 25 to 30 minutes, moving the pan on the top rack to the bottom, and the pan on the bottom rack to the top after 20 minutes. Allow the pastry to cool for 5 minutes before gently flipping them over and moving them to a wire rack. Enjoy warm or at room temperature, with an extra drizzle of the reserved vinegar mixture and a sprinkle of chives.

Recipe sourced from: https://www.thepioneerwoman.com/food-cooking/recipes/a44929340/upside-down-puff-pastry-radish-tarts-recipe/

Strawberry Arugula Salad

Ingredients

  • 1 c. roughly chopped pecans
  • 2 tbsp. rice vinegar
  • 2 tsp. honey
  • 1 tsp. dijon mustard
  • 1/2 tsp. kosher salt, plus more to taste
  • black pepper, to taste
  • 1/4 c. olive oil
  • 1 small shallot, thinly sliced
  • 1 lb. strawberries, hulled and quartered
  • 1 5-oz. package baby arugula
  • 1/2 c. crumbled feta cheese
  • 1/2 c. fresh mint leaves, torn

Instructions

  1. Preheat the oven to 350º. Spread the pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 5 to 6 minutes. Let cool completely.
  2. For the dressing: whisk together the vinegar, honey, mustard, salt, and a few grinds of pepper in a large salad bowl. Whisk in the olive oil until smooth. Add the shallot and strawberries and toss to coat with the dressing.
  3. Add the arugula, feta, mint, and pecans and toss to coat everything with the dressing. Season with salt and pepper.

Recipe sourced from: https://www.thepioneerwoman.com/food-cooking/recipes/a42790279/strawberry-arugula-salad-recipe/

Homemade Ranch Dressing

 Ingredients

  • ½ cup good-quality mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 3 tablespoons fresh minced parsley, OR 1 tablespoon dried parsley
  • 1 ½ teaspoons fresh minced dill
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste

Instructions

  1. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasonings, to taste.
  2. Cover and refrigerate for ideally 8 hours (4 hours at a minimum) or overnight. If the consistency is too thick after chilling, thin out the ranch dressing with a splash of additional buttermilk

Recipe sourced from: https://www.fivehearthome.com/the-best-homemade-buttermilk-ranch-dressing/

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