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CSA News and Shares Farm News

CSA Fall 2022-Week 3

In your basket this week you will find the following-

From Frog Song-

  • Radishes
  • Roselle
  • Sweet Potato fingerlings
  • Turmeric

From our Partner Farms

  • Lacinato Kale-New Sprout Organic Farms
  • Yellow Squash- New Sprout Organic Farm
  • Grape Tomatoes- New Sprout Organic Farm
  • Tetsukabuto Squash-Clem’s Organic Gardner
  • Red Leaf Lettuce-Organic Aqua Fresh

 Squash and Kale Gratin- adapted from Taste of home

Ingredients
  • 1/2 pound bacon strips, cut into 1/2-in. pieces
  • 2 medium leeks (white portion only), chopped
  • 1 tetsu squash peeled and cut into 1-in. cubes
  • 2 yellow squash, sliced into coins
  • 1 bunch of kale, de-stemmed and chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups grated Parmesan cheese
  • 1 pint heavy whipping cream
Directions
  • Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
  • Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
  • Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

Candied Roselle-Jaja bakes

Ingredients
  • 1 pint of fresh roselle 
  • 1/2 cup sugar
Directions
  • Peel the calyces and discard the seed pods. Rinse the calyces.
  • Blanch the calyces into boiling water for 2-3 minutes.
  • Drain the water and submerge the calyces immediately in ice water.
  • Drain the water. Mix with 1/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar. 
  • Refrigerate a few days to a week. Then serve.

Raw Yellow Squash and Radish Salad with a Lemon Vinaigrette (with candied Roselle)-adapted from Food52.com

Ingredients 
  •  2 squash d summer squash and zucchini,
  • 1 peeled shallot
  • 1 bung mixed radishes, green stems removed, cleaned
  • 1 garlic clove, finely minced
  • 1 tablespoon honey
  • 2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
  • 2 tablespoons Champagne vinegar or sweet white wine vinegar
  • 1 tablespoon kosher salt
  • Freshly cracked black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon grated fresh horseradish
  • 1/2 cup basil leaves, torn into small pieces
  • 1/2 cup mint leaves, torn into small pieces
  • 2 ounces finely grated Manchego cheese, about 1 cup (optional- omit for vegan)
  • Candied Roselle for topping
Directions
  1. Set a mandolin on the thinnest setting. Slice the squash, shallot, and radishes crosswise into thin coins. Transfer to a large mixing bowl and toss gently to combine.
  2. In a small mixing bowl, whisk together the garlic, honey, lemon juice, vinegar, salt, and pepper. While whisking, steadily drizzle in the olive oil to form a vinaigrette.
  3. Add the lemon vinaigrette to the squash mixture and toss gently. Finish the salad with lemon zest, horseradish, basil and mint, a generous sprinkle of grated cheese, and additional salt and pepper to taste. Gently toss to combine. Top with Candied Roselle, take a picture of all the colors, and serve!

Sautéed Radish Greens with Turmeric

Ingredients
  • 1 Tbsp of olive oil
  • 1 Tbsp of butter
  • One bunch of radish greens, washed and chopped
  • 1 clove of garlic, minced
  • Turmeric, 1 inch peeled and grated
  • Tbsp of soy or tamari sauce
Directions
  • Heat oil and in a large skillet over medium heat, and add butter until melted. Add garlic and cook until fragrant, about 1 minute. Add turmeric and sauté for another minute.
  • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Toss with with choice of sauce and serve. Can be served with thinly sliced of grated fresh radish. Versatile side dish with a little zip!


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