From our Farm
Curly Kale
Green Romaine
Sweet Onions
Parsley
French Breakfast or Red Radishes
Spring Mix
Turmeric
From our Partner Growers
Sweet Mix Peppers (LPF)
Strawberries (POF)
POF = Passion Organics 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 Turmeric Green Chilli Pickle (Haldi Ka Achar), BBQ Braised Kale, and Spring Salad with Strawberry Balsamic Vinaigrette.
Turmeric Green Chilli Pickle (Haldi Ka Achar)
Ingredients
- 10 oz fresh yellow turmeric roots
- 2 oz green chilies – 10 long chilies
- 2 lemons juiced ¼ cup
- 2 tablespoons oil (avocado, mustard, or sesame oil)
- 1 tablespoon kosher salt
- ½ teaspoon asafetida (hing)
- 2 tablespoons split mustard seeds (rai dal)
- 1 teaspoon fenugreek seeds
Directions
- Rinse and completely dry turmeric roots and green chilies. Peel turmeric roots and then dice them into small cubes.
- De-stem the green chilies. Make a vertical slit in each, then cut them into small half-inch pieces.
- In a medium frying pan, lightly roast mustard seeds and fenugreek seeds, just until they are hot to the touch. About 2 to 3 minutes. Allow them to cool and then lightly crush them in a grinder.
- Heat oil in a frying pan. Allow it to cool down until it’s lukewarm or at room temperature. Add crushed mustard seeds, fenugreek seeds, salt, and hing.
- Add chopped turmeric, green chilies, and lemon juice to the pan. Mix well. Allow it to cool down completely and then store it in an airtight glass container.
BBQ Braised Kale
Ingredients
FOR THE BBQ SAUCE
- 2/3 cup tomato paste
- 3 Tbsp. granulated sugar
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1/2 tsp. kosher salt
- 1 Tbsp. dark soy sauce
- 1/4 cup packed brown sugar
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. ground mustard
- 1 tsp. freshly ground black pepper
- Pinch ground cumin (optional)
- 2 cloves garlic, grated
FOR THE KALE
- 1 lb. kale, thoroughly rinsed and patted dry (8 large leaves)
- 3 Tbsp. coconut oil, divided
- 1 tsp. gochugaru or ½ tsp. crushed red pepper flakes
- 4 cloves garlic, thinly sliced
- 1 small onion, finely diced
- 1 plum tomato, finely diced
- 1 Cubanelle pepper, thinly sliced into rings
- 1/2 tsp. kosher salt
- 1 cup BBQ sauce
- 2 cups low-sodium vegetable broth or water
- Fried onions, for topping
Directions
- Make BBQ sauce: In a large bowl, stir together all ingredients until smooth.
- Strip leafy kale from stalky stems. Tear leaves into 2” pieces and finely chop stems into ⅓” pieces. Keep separate.
- In a large pot over medium heat, heat 2 tablespoons oil. Add gochugaru and garlic and stir until fragrant, 30 seconds. Increase heat to medium-high, then add onion, tomato, pepper, kale stems, and salt. Cook, stirring occasionally, until tomatoes begin to caramelize, 10 to 12 minutes.
- Add remaining 1 tablespoon oil, then add kale leaves in two batches, allowing the first batch to wilt before adding the second. Once kale is fully wilted, about 6 minutes, add broth and use a wooden spoon to scrape and deglaze the pan. Bring to a simmer, then add 1 cup barbecue sauce, stirring to combine evenly.
- Cover pot with lid, reduce heat to low, and gently simmer until kale is completely tender, about 25 minutes.
- Top with fried onions before serving.
Spring Salad with Strawberry Balsamic Vinaigrette
Ingredients
- 1 head red lettuce (sub spring mix if desired!)
- 1 head green lettuce
- 1/2 fennel bulb, thinly sliced
- 1/4 red onion, thinly sliced
- 1 pint strawberries, washed, hulled, and sliced (about 1 ½ to 2 cups)
- 1/2 cup candied walnuts
- 2-4 ounces goat cheese, crumbled
Dressing
- 1 cup strawberries, washed, hulled, and sliced
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 Tablespoon shallot, finely chopped
- 1 clove garlic, minced
- 2 teaspoons fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kosher salt
Directions
- Chop the lettuces and wash them well to remove any dirt or grit. Spin in a salad spinner to remove excess water and get the lettuce nice and crispy.
- Slice the fennel, red onion, and strawberries, then sprinkle over the top of the lettuce in a serving bowl. Top with candied walnuts and crumbled goat cheese. Keep chilled until ready to serve.
- In a food processor or blender, pulse the strawberries until pureed. Add all remaining vinaigrette ingredients and pulse again until smooth. Taste and adjust salt and pepper as needed. Refrigerate until ready to serve. Dressing is best used the same day, but can be kept in the fridge for up to 2 days.
Comments
2 responses to “CSA 2025 WINTER WEEK 7”
Spring onions are best stored in the refrigerator. “Unlike mature garlic and onions, spring (aka fresh) ones are not cured, which changes how they are stored and how long they will last. It’s essential to let spring garlic and onions breathe to prevent rot, but you also need to protect them from dehydration, explains Farmer Lee. The solution, as outlined in Farmer Lee’s cookbook, The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables — with Recipes, is to put them in an open plastic bag in your refrigerator’s crisper drawer set on the high humidity setting. In addition to having a more humid environment than the rest of the fridge, this setup also “allows for air movement and blocks the light,” says Lee. While spring garlic and onions can’t stand up to long-term storage like the more mature members of the onion family, they will keep for a few weeks if stored properly. Of course, Farmer Lee encourages you to enjoy them much sooner: “Find a way to work them into everything but your cereal.” And if you are growing your own, he says to pick what you need, use them, and go pull some more.”
How do store the onions that came? Thank you