CSA 2025 WINTER WEEK 9

Written by

Elizabeth Townsend

in

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From our Farm

Arugula

Bok Choy

Rainbow Carrots

Calendula

Oranges

Fennel

Cherokee Red Leaf Lettuce

Fingerling Sweet Potato Yams

From our Partner Growers

Jalapeño Peppers (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 Jalapeño Poppers, Calendula and Thyme Shortbread Cookies, and Crunchy Bok Choy Salad.

Jalapeño Poppers

Ingredients

  • 12 jalapeños
  • 6 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 4 ounces sharp cheddar cheese shredded
  • 2 tablespoons chopped fresh chives
  • ¼ cup Panko bread crumbs
  • 1 tablespoon melted butter

Directions

  1. Preheat the oven to 400°F.
  2. Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
  3. In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
  4. In a separate bowl, combine Panko crumbs and melted butter.
  5. Fill jalapenos with the cheese mixture. Top with crumbs.
  6. Place on a baking pan and bake 18-22 minutes or until golden.
  7. Cool 5-10 minutes before serving.

 

Calendula and Thyme Shortbread Cookies

Ingredients

  • 14 Tbsp unsalted butter softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 Tbsp lemon juice optional, but use 2 more Tbsp butter in its place
  • 1 Tbsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup arrowroot powder or cornstarch
  • 3-4 Tbsp minced fresh calendula flower petals
  • 1 Tbsp minced fresh thyme
  • pinch salt

Directions

  1. Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt.
  2. Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.
  3. Take the dough out of the bowl and form it into a log shape.
  4. Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
  5. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.
  6. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
  7. Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much. 
  8. Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

 

Crunchy Bok Choy Salad

Ingredients

  • 2 baby bok choy
  • 2 stalks celery
  • 1 red pepper
  • 2 scallions
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded carrots
  • 1 tablespoon toasted sesame seeds

Directions

  1. Cut the ends off of the bok choy and thinly slice both the white and green parts.
  2. Thinly slice the celery, red pepper, and scallions.
  3. In a small bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, honey, salt, and pepper.
  4. Add the sliced bok choy, celery, red pepper, and shredded carrots in a large bowl.
  5. Toss with dressing.
  6. Top with sesame seeds and serve.

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