CSA Fall 2022- Week 6

Written by

Brad Smith

in

This week your CSA will include-

From Frog Song Organics-

  • Arugula
  • Green Beans
  • Bok Choy
  • Cucumbers
  • Purple Daikon Radishes
  • Sweet Potato Yam Fingerlings

From New Sprout Organic Farm–

  • Yellow Squash
  • Green Bell Peppers
  • Scallions-Little Pond Farm

Purple Daikon Salad with Beets and Bok Choy- The Vegan Atlas

Ingredients
  • 1 purple daikon radish, ends trimmed, and scrubbed
  • 1 baby bok choy, sliced
  • 2 to 3 medium beets
  • 1/4 cup cilantro leaves
  • 2 scallions, thinly sliced
  • 1/3 cup bottled or homemade sesame-ginger salad dressing
  • Salt and freshly ground pepper to taste
INSTRUCTIONS
  • Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
  • When the beets have cooled, peel and dice them.
  • Cut the purple daikon in half lengthwise, then slice thinly into half-circles.
  • In a serving bowl, combine the daikon and beets with the remaining ingredients. Allow to stand for a few minutes, then serve.

Purple Daikon Radish Cucumber Salad- This Healthy Table

Ingredients
  • 2 Daikon radishes
  • 1 cucumber
  • 2 tablespoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • ½ teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds
Instructions
  • Peel the daikon radishes and slice them very thinly (1/32 on a mandolin). Thinly slice the cucumber (1/16 on a mandolin) and combine the cucumber and radish slices in a mixing bowl.
  • Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
  • Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
  • Serve in a large bowl or spread out on a platter

Arugula Chimichurri

Ingredients

  • 1 Cup Arugula 
  • 1/4 Cup Parsley
  • 1/4 cup Scallion fresh, chopped
  • 1 Clove Garlic
  • 1/2 teaspoon Chili Flakes (more or less for spice level)
  • 1/2 teaspoon Salt- to taste
  • 1 tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil

Instructions

  • Add all ingredients except vinegar and oil to food processor or blender and pulse, making sure to incorporate and blend all ingredients. Conversely, grind ingredients with a mortar and pestle.
  • Add red wine vinegar and olive oil and blend until a paste forms, scraping as needed. Scrape down the sides as needed. Add oil to desired consistency, it will thicken as it is cooled.
  • Cover and store in the fridge or freeze.

This recipe goes wonderfully over grilled steak or cast-iron sauteed mushrooms with melted Bleu Cheese. Add to a charcuterie board with a rich cheese, like bleu or brie.

Creamy Vegan Arugula Soup- Detoxinista

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 pound yukon gold potatoes, chopped into 1-inch chunks
  • 4 cups water or vegetable broth
  • 1 1/2 teaspoons fine sea salt
  • 3 cups fresh arugula
  • 1/2 cup coconut milk
  • Freshly ground black pepper

Instructions

Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

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