From our Farm
Arugula
Baby Green Cabbage / Green Bell Pepper
Cilantro
Green Romaine Lettuce
Sugar Cane
Fingerling Sweet Potato Yams
From our Partner Growers
Zucchini (SSF)
Grape Tomatoes (SSF)
SSF = St. Simon’s Farm
Try out these great recipes we found around the web that feature items from your share
This week we’re featuring Cilantro Lime Rice, Arugula Salad, and Chickpea & Zucchini Salad.
Cilantro Lime Rice
Ingredients
- 1 cup long-grain jasmine rice, rinsed well and drained
- 1½ cups water
- 3 teaspoons extra-virgin olive oil
- 1 small garlic clove, finely minced
- 2 scallions, finely chopped
- 1 teaspoon lime zest
- ¼ to ½ teaspoon sea salt
- 1½ tablespoons fresh lime juice
- ½ cup finely chopped fresh cilantro
- Pinch red pepper flakes, or ¼ diced jalapeño, optional
Directions
- Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
- Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.
Arugula Salad
Ingredients
- 4 cups arugula, rinsed and dried
- 1 cup grape tomatoes, halved
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- salt and freshly ground black pepper to taste
- 1 large avocado – peeled, pitted, and sliced
Directions
Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix. Divide salad onto serving plates and top with avocado slices.
Chickpea & Zucchini Salad
Ingredients
Vinaigrette:
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 1 cup garbanzo beans
- 2 medium zucchini, diced into 1/4-inch pieces
- 1/2 cup frozen corn, thawed
- 1/2 small red onion, thinly sliced, rinsed
- 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
- 1-ounce Parmesan, crumbled into 1/4-inch pieces
Directions
For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
Comments
2 responses to “CSA 2025 WINTER WEEK 3”
Hello Donna,
Try this recipe for VIETNAMESE SUGAR CANE SHRIMP (CHAO TOM) https://frogsongorganics.com/csa-2024-fall-week-4/. Or simply cut into sticks and chew for a refreshing sweet treat. We have instructions on our website on how to cut it. Thanks!
What do I do with the sugar cane?