From our Farm
Arugula
Rainbow Carrots
Fennel
Red Romaine Lettuce
Parsley
Red Round Radishes
Okinawa Purple Sweet Potatoes
From Our Partner Growers
Cauliflower (MEA)
MEA = Meacham Urban Farm
Try out these great recipes we found around the web that feature items from your share
This week we’re featuring Tabbouleh, Garlic-Parmesan Roasted Cauliflower, and Arugula & Fennel Salad with Lemon Vinaigrette.
Tabbouleh
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon sea salt
- ¼ teaspoon ground coriander
- Pinch cinnamon
- 3 cups finely chopped curly parsley, about 2 bunches
- 1 cup diced English cucumber
- 1 cup cored and diced tomato
- ⅔ cup cooked bulgur wheat*
- ⅓ cup finely chopped fresh mint
- 2 scallions, chopped
Directions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.
- Season to taste and chill until ready to serve.
Notes
* To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad.
To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain.
Garlic-Parmesan Roasted Cauliflower
Ingredients
- 1 medium head cauliflower, cut into florets (about 8 cups)
- 3 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 3 garlic cloves, minced
- 2 to 3 Tbsp. grated Parmesan cheese
- Juice of 1/2 lemon
- 2 Tbsp. finely chopped fresh parsley
Directions
- Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
- Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
- Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.
- Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.
- Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.
Arugula & Fennel Salad with Lemon Vinaigrette
Ingredients
- 5 ounces (about 5 packed cups) arugula, washed and dried
- 1 small fennel bulb, shaved on a mandoline or thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Juice of one lemon (about 2 tablespoons)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- Pecorino, to serve
Directions
-
Combine the arugula and shaved fennel in a serving bowl. Combine the olive oil, lemon zest, lemon juice, salt, and a few grinds of pepper in a jam jar or other small container with a lid. Shake the dressing until smooth and cream. Dip a leaf of arugula into the dressing and taste; adjust any of the dressing ingredients to taste. Pour half the dressing over the salad and toss gently to combine. Add more dressing a little bit at a time until you have dressed the salad sufficiently to your liking.
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Use a vegetable peeler to shave a few slices of pecorino over the top of the salad. Serve immediately.
Comments
2 responses to “CSA 2025 WINTER WEEK 1”
Hello Elizabeth, see our subscriptions page for more info. Feel free to email us at csa@frogsongorganics.com as well. Thank you!
I am looking for the price to join the csa.