CSA 2025 WINTER WEEK 2

Written by

Elizabeth Townsend

in

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From our Farm

Bok Choy

Napa Cabbage

Grapefruit

Dill

Red Leaf Lettuce

Snow Peas

Black Spanish Radishes

Murasaki Sweet Potatoes

 

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Dill Pesto, Baked Japanese Sweet Potatoes with Miso Tahini Butter, and Grapefruit Bitters.

 

Dill Pesto

Ingredients

  • 1 large bunch of dill
  • 1/4 cup sliced almonds or pine nuts
  • 1 whole clove of garlic, peeled
  • 1/4 teaspoon sea salt
  • Juice from 1/2 of a lemon
  • pinch of red pepper flakes
  • 1/3 cup extra-virgin olive oil or avocado oil

Directions

  1. Remove about 2 1/2 – 3 cups (loosely packed) of leaves from the dill bunch. It’s ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don’t need to pull all of them off all the stems.
  2. Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from 1/2 a lemon and the pinch of pepper flakes.
  3. Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.
  4. Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.

 

Baked Japanese Sweet Potatoes with Miso Tahini Butter

Ingredients

  • 2 pounds Japanese sweet potatoes

Miso Tahini Butter

  • 5 tablespoons vegan butter, softened at room temperature
  • 1 tablespoon white miso, plus more to taste
  • 2 tablespoons good-quality tahini
  • 1/2 of a medium lime, zested
  • 1 ½ tablespoons lime juice, plus more to taste
  • 1 teaspoon toasted sesame oil, plus more to taste
  • 1/2 to 1 teaspoon agave nectar
  • A few pinches of red pepper flakes

For serving

  • 1 tablespoons toasted sesame seeds*
  • Flaky sea salt
  • 1/2 cup fresh cilantro leaves
  • Lime zest
  • Optional: vegan furikake or gomasio

Directions

  1. Preheat the oven to 375°F/190°C.
  2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
  3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
  4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

 

Grapefruit Bitters

Ingredients

  • 1 1/2 cups 100-proof vodka (see note)
  • Peeled zest from 1 grapefruit (see note)
  • Peeled zest from 1 lemon
  • 1/4 cup light rum
  • 1/2 teaspoon dried lavender blossoms
  • 1/2 teaspoon whole coriander seeds
  • 4 dried juniper berries
  • 1 fresh sage leaf
  • 1 1/2 teaspoons cut gentian root (see note)
  • 2 ounces simple syrup (see note)

Directions

  1. Place grapefruit and lemon zest in a sealable glass jar with the vodka. Seal and shake, then let the mixture steep overnight in a cool, dark place.
  2. Add the rum, lavender, coriander, juniper, sage and gentian root. Seal and shake, then let this combined mixture steep for 10 to 12 days in a cool, dark place.
  3. Strain through a cheesecloth-lined fine-mesh strainer. Then bottle by filtering through a coffee filter. Add simple syrup to the bottle. Seal and shake, then let rest for 1 day. Store at room temperature for up to a year.

Notes
Specialty herb stores carry cut gentian root, but you can also order it online. Be sure to purchase cut gentian root and not the powdered variety. If 100-proof vodka is not available where you live, use standard 80-proof vodka. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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