CSA 2025 WINTER WEEK 6

Written by

Elizabeth Townsend

in

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From our Farm

Braising Mix

Baby Green Cabbage (Fri/Sat Only)

Loose Rainbow Carrots

Cilantro

Green Butter Lettuce

Sugar Cane

Purple Daikon Radishes

Okinawa Sweet Potatoes

From our Partner Growers

Bunched Golden Beets (SSF, Tues/Weds/Thurs Only)

Cherry Tomatoes (LPF, Thurs/Fri/Sat Only)

Heirloom Tomatoes (SSF, Tues/Weds/Thurs Only)

SSF = St. Simon’s Farm
LPF = Little Pond Farm

 

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

This week we’re featuring Sweet & Savory Daikon Radish Leaves, Tangerine Sugarcane Pineapple Juice, and Cilantro Chimichurri.

 

Sweet & Savory Daikon Radish Leaves

Ingredients

  • 8 oz leaves and stems from 3-4 daikon radish (about 4 1/2 cups after chopped)
  • 1/2 tbsp neutral oil
  • 3/4 cup water
  • 1/2 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/8-1/4 tsp salt
  • 1 tsp toasted sesame oil
  • 1/2 tsp toasted sesame seeds (optional)

Directions

  1. Cut the daikon radish leaves and stems (all green parts) off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so the sand settles at the bottom of water. Rinse them very well with running water and set aside. Discard the dirty water and repeat the process as many times as necessary until clean. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Chop them finely and set aside.
  2. Heat up a frying pan at medium high heat. Pour neutral oil and add the daikon radish leaves & stems. Keep stirring and cook for about 3 minutes until volume down.
  3. Add water, mirin, soy sauce, and sugar. Mix well and reduce the heat to medium. Continue to cook for 10-15 minutes until the liquid is absorbed and the stems are tender. Check the seasoning. At this point, you may add 1/8-1/4 tsp salt if needed.
  4. Swirl in toasted sesame oil. Give a quick stir.
  5. Serve with a sprinkle of toasted sesame seeds on top (optional.)

 

Tangerine Sugarcane Pineapple Juice

Ingredients

  • 1 stick sugarcane approximately washed, peeled and cut into pieces
  • 6 large tangerines cut crosswise with seeds removed
  • 1 medium pineapple peeled and cut into smaller pieces
  • fresh mint leaves optional

Directions

  1. Blend sugarcane and pineapple together.
  2. Squeeze tangerines separately and then mix the tangerine juice with sugarcane and pineapple.
  3. Sieve everything and if required, pass through a cheesecloth or muslin cloth.
  4. Crush mint leaves and add to juice.
  5. Chill and serve. This recipe works well if you do not have a way of juicing the sugarcane pieces. The sugarcane pieces can be quite difficult to blend on their own which is why blending or processing them in bits as well as mixing them with the pineapple pieces helps. If you are lucky and all your fruits are very sweet you can dilute the end product with plain water or even sparkling water.

 

Cilantro Chimichurri

Ingredients

  • 3 Tbsp. minced shallots
  • 1 garlic clove, minced
  • 1 small Fresno chile, seeds and ribs removed, minced
  • 1 tsp. kosher salt
  • 1/4 cup rice vinegar
  • 1/2 cup finely chopped fresh cilantro (measured after chopping)
  • 3 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh oregano
  • 1/2 cup good quality extra-virgin olive oil

Directions

  1. Combine shallots, garlic, chile, and salt in a medium bowl. Add rice vinegar and let sit for 10 minutes.
  2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined. Note: Chimichurri is best made 1 hour in advance. This allows time for the flavors of the herbs and aromatics to really develop and marry.

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