From Our Farm
Carrots, Sweet Baby
Galangal
Sweet Potatoes, Murasaki
From Our Partner Growers
Cabbage, Red – Blackwater Farms
Collards – Little Pond Farm
Lettuce, Red Leaf – Urban Vegetable Project
Parsley – Little Pond Farm
Squash, Yellow/Green Mix – Urban Vegetable Project
Strawberries – Topside Produce Company
Try out these great recipes we found around the web that feature items from your share:
Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced into rounds
- 3 tablespoons olive oil
- 2 tablespoons maple syrup (or Cane Syrup!)
- 1/4 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons balsamic vinegar
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
- Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
- Top with chopped walnuts and serve warm.
Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley