CSA 2025 WINTER WEEK 5

Written by

Elizabeth Townsend

in

, , , ,

From our Farm

Broccoli

Napa Cabbage (Wed/Thurs Only)

Sweet Baby Carrots

Collards

Dill

Galangal

Green Romaine Lettuce

Snow Peas

Fingerling Sweet Potato Yams

From our Partner Growers

Bunched Golden Beets (SSF, Fri/Sat Only)

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 Beet and Cucumber Salad, Three Greens and Tofu in a Spicy Ginger Broth, and Pasta Primavera.

 

Beet and Cucumber Salad

Ingredients

  • 1 cup Beets, Cooked And Sliced
  • 1-½ cup Romaine Lettuce, Chopped
  • 1 Cucumber, Peeled, Seeded And Diced
  • ¼ Large Red Onion, Diced
  • ¼ cups Low-fat Feta Cheese, Crumbled
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Sherry Vinegar
  • ¼ teaspoons Mustard
  • 1 whole Handful Of Fresh Dill, Chopped
  • Salt And Pepper, to taste

Directions

  1. Whisk together the olive oil, vinegar, mustard and dill. Season to taste with salt and pepper.
  2. Combine the beets, lettuce, cucumber and red onion in a bowl and toss with the dressing.
  3. Sprinkle the cheese over the top just before serving.

 

Three Greens and Tofu in a Spicy Ginger Broth

Ingredients

  • 1 bunch Collard Greens (stems Removed)
  • 1 head Napa Cabbage
  • 1 head Red Cabbage
  • 2 whole White Onions
  • 3 Tablespoons Ginger, Chopped
  • 5 cloves Garlic
  • 4 slices Bacon, Diced
  • 1 container (14-16 Oz. Container) Organic Extra Firm Tofu
  • 1 bunch Cilantro
  • 32 ounces, fluid Chicken Stock
  • 2 cups Water
  • ¼ cups Soy Sauce
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Szechuan Pepper Flakes

Directions

  1. In a heavy-bottomed stock pot, sauté the bacon slices over medium heat. Drain off most of the fat and reserve the bacon.
  2. Chop the greens and the onions. Add to the hot pan. Mince garlic and ginger and add to pan.
  3. Sauté greens over medium high heat until crisp tender, about 10 minutes. Add the rest of the ingredients except the tofu and the cilantro. Simmer for 15 minutes or until greens are tender and the liquid has come to a boil. Dice the tofu into small squares and chop the cilantro.
  4. To serve, ladle soup into bowls and divide the bacon and tofu among them. Garnish with chopped cilantro.
  5. For a vegetarian option, just omit the bacon and fish sauce. Exchange the chicken stock for vegetable stock. Enjoy!

 

Pasta Primavera

Ingredients

  • 1 cup Whipping Cream
  • ½ pounds Fresh Snow Pea Pods, Trimmed
  • ½ pounds Fresh Mushrooms, Sliced
  • 1 Sweet Red Pepper, Cut Into Strips
  • 2 Small Yellow Squash, Sliced
  • 2 cups Fresh Broccoli Florets, Chopped
  • ½ sticks Butter, Melted
  • 2 Tablespoons Olive Oil
  • 1 package (16 Oz.) Package Linguine
  • ¾ cups Freshly Grated Parmesan Cheese
  • Freshly Ground Pepper, to taste

Directions

  1. Heat whipping cream in a small saucepan over medium heat until warm. Set aside.
  2. Sauté vegetables in butter and oil in a large skillet over medium heat until almost crisp-tender. Add warm cream; cook over medium heat, stirring constantly, for 5 to 10 minutes or until slightly thickened.
  3. Cook linguine according to package directions; drain well. Place on a large serving platter.
  4. Top pasta with vegetable mixture and sprinkle with Parmesan cheese and pepper; tossing gently. Serve immediately.

Comments

2 responses to “CSA 2025 WINTER WEEK 5”

  1. Elizabeth Townsend Avatar
    Elizabeth Townsend

    Yes, the ginger broth in this recipe can use galangal. We also have a recipe for tea on our YouTube channel and a recipe for galangal ginger cookies in previous CSA posts. https://frogsongorganics.com/csa-2024-fall-week-10/

  2. Renee Avatar
    Renee

    Do you have any recipes for the galangal?

More posts