CSA 2025 WINTER WEEK 4

Written by

Elizabeth Townsend

in

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From our Farm

Bok Choy

Duncan Grapefruit

Red Romaine Lettuce

Green Mizuna

Parsley

French, Red, or White Daikon Radishes

Okinawa Sweet Potatoes

Turmeric

From our Partner Growers

Yellow Squash and/or Zucchini (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 Okinawa Sweet Potato w/ Coconut Milk, Bok Choy Salad with Sesame-Almond Crunch, and Golden Relish.

 

Okinawa Sweet Potatoes (Hawaiian Purple Potatoes With Coconut Milk)

Ingredients

  • 3 to 4 medium purple Okinawa sweet potatoes
  • 1/3 cup coconut milk, more as needed
  • 2 cloves garlic, minced, more to taste
  • 1/3 teaspoon Hawaiian sea salt, or kosher salt, more to taste
  • Dash black pepper, more to taste

Directions

  1. Peel and quarter the potatoes. In a medium saucepan, boil in water until tender, about 45 minutes.
  2. Drain the water and mash with coconut milk. Add more coconut milk until the desired consistency is reached.
  3. Add garlic, salt, and pepper to taste.

 

Bok Choy Salad with Sesame-Almond Crunch

Ingredients

  • 1½ pounds bok choy, thinly sliced and soaked in cold water to allow dirt to settle, then drained—it’s OK if a little water is clinging to the greens

FOR THE SESAME-ALMOND CRUNCH:

  • 1 cup slivered or sliced almonds
  • 1/4 cup sugar
  • ⅓ cup sesame seeds
  • 1/2 teaspoon flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt

FOR THE DRESSING:

  • 1 to 3 tablespoons sugar, see notes above
  • ¼ cup grapeseed oil or olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 6 green onions, thinly sliced

Directions

  1. If you haven’t prepared the bok choy, slice it crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.
  2. Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.
  3. Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool.
  4. In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar. Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.
  5. Scoop the bok choy from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn’t have to be completely dry. Transfer bok choy to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well.

 

GOLDEN RELISH- FRESH TURMERIC RECIPE

Ingredients

  • 3 oz. fresh turmeric root
  • 1 granny smith apple
  • ½ medium-sized onion
  • 3 cloves garlic
  • 1 lemon
  • 2 tsp. white or apple cider vinegar
  • 1 tsp. salt
  • ½ tsp. black pepper

Directions

Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.

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