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!