CSA 2024 WINTER WEEK 4

Written by

Kathy Aylesworth

in

Bok Choy

Dandelion

Mushrooms Mix (FJ)

Parsley (LPF)

Baby Lettuce Mix

English Peas

White Daikon Radishes

Medium Sweet Potatoes

Turmeric

 

This week you’ll find a mushroom mix in your share grown by partner farmer and friend – Fungi Jon! Jon is a mycologist and mushroom farmer based in central Florida. We’ve sold his gourmet mushrooms for a long time now, and they are consistently high quality and flavorful each week. Mushroom farming is pretty fascinating stuff, and you can explore more about his process and each variety of mushroom on his website: https://fungijon.com/

Mushrooms make a great and nutritious stand-in for meat or seafood. For example, Lion’s Mane is a textural wonder resembling a brain and its myriad folds. What’s so cool about its brain-like appearance is that its form reveals its function – Lions Mane has been known to support cognitive functioning and memory. It makes the perfect substitute for crab or lobster and has a mild meaty flavor.

The first recipe up this week is a simple mushroom ragu featuring the mushroom mix and fresh parsley in your share.

Mushroom Ragú

Ingredients

  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 to 3 carrots, peeled and chopped
  • 4 to 5 garlic cloves, minced
  • Kosher salt
  • 16 oz. mixed mushrooms, chopped
  • 1 cup low-sodium vegetable broth
  • ½ tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ½ cup chopped fresh parsley, more for later
  • Black pepper
  • 1 cup dry red wine
  • 1 15- ounce can tomato sauce
  • 2 to 3 tablespoons chopped hazelnuts, optional

Instructions

  1. In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
  3. Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
  4. To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley.
  5. Serve with your favorite pasta or polenta!

Recipe adapted from The Mediterranean Dish

Turmeric and Coconut-Braised Cabbage with Chickpeas

Ingredients

½ medium head of green cabbage (about 2 lb.)

2 medium shallots (about 4 oz.)

1 1″ piece ginger

2 garlic cloves

1 serrano or other green chile

3 Tbsp. extra-virgin olive oil, divided

1/2 tsp. kosher salt, plus more

1 13.5-oz. can unsweetened coconut milk

1 15.5-oz. can chickpeas

1 tsp. brown mustard seeds

1 tsp. ground cumin

1 tsp. turmeric powder

½ cup vegetable stock or water

Freshly ground black pepper

Steamed white rice, cilantro leaves, and lime wedges (for serving)
Instructions
  1. To start, prep your ingredients: Slice ½ medium head of green cabbage (about 2 lb.)through core to make 4 wedges. Peel and finely chop 2 medium shallots (about 4 oz.). Peel one 1″ piece ginger with a spoon and finely chop. Using the side of your knife, crush 2 garlic cloves, remove and discard papery skins, and finely chop. Halve 1 serrano or other green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside.
  2. Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate.
  3. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water.
  4. Heat remaining 1 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add 1 tsp. brown mustard seeds, 1 tsp. ground cumin, and 1 tsp. turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute.
  5. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and ½ tsp. kosher salt. Stir to combine.
  6. Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper.
  7. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Recipe from bon appétit

Easy Daikon Radish Salad

Ingredients

  • 1 pound white daikon radish
  • 1 tablespoon sugar
  • 1/2 tablespoon Korean red pepper powder (optional)
  • 1 teaspoon salt
  • 2 scallions (thinly sliced )
  • 2 cloves garlic (minced)
  • 1 1/2 tablespoons white vinegar

Instructions

  • Peel the radish and cut into really thin strips.
  • Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
  • Sprinkle the mixture with vinegar and mix well.
  • Adjust to taste, adding additional salt, sugar or vinegar, if needed.
  • Refrigerate until ready to serve.

Recipe from Plaitings + Pairings 

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