If you ate as much as I did on Thanksgiving, you probably didn’t want to even think about food for a day or two. Hopefully now you’ve recovered and are ready for a knockout first of December box with some first crops of the season!
In your share this week we will be including:
Turmeric: Those familiar with turmeric powder are likely aware of its potent antioxidant and anti-inflammatory properties, as well as a range of other health benefits. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. It carries a warm, peppery flavor and a fragrance similar to ginger. Turmeric is a staple in any curry preparation, but may also be ground into any juicing regimen you may have. Look for your turmeric roots in the bag of carrots we’ve included in your share this week.
Bok Choi: This Chinese cabbage strain has been cultivated for approximately 5,000 years and seems to only be expanding in use and popularity. The leaves and the stalks can both be cooked, but should be separated before washing to ensure that both parts are thoroughly cleansed.Once washed, choi is best enjoyed cooked, whether steamed, braised, or included in a simple stir-fry with garlic, soy sauce and some of our ground or shaved turmeric root for good measure.
Mizuna: High in vitamin C, folate and iron, these “Japanese mustard” packs a mild peppery kick to any salad preparation. The spice here is a great counterbalance to any milder green or can help neutralize an arugula dominant dish. Another recommendation I heard recently was to chop mizuna roughly and toss it with boiled new potatoes, olive oil, salt and pepper.
French Breakfast Radishes: These are not only gorgeous to look at with their vibrant color gradations, they’re absolutely delicious. I eat them raw all the time and they’ve catapulted to the top of my healthy snack list. You can also prepare these radishes by roasting, pickling or braising them. I’ve also found the peppery flavor partners well with a sweet cream butter and a pinch of salt.
Broccoli: We grow the Green Magic hybridized variety of broccoli, known for its heat tolerance and buttery flavor. The heads are looking really vibrant and healthy right now, so we hope you enjoy this first crop of the season!
Roselle: As we approach the end of the season for roselle before the frost hits, now is an excellent time time to freeze and store your roselle or to experiment with some new recipes! Here’s an accessible stove-top jam recipe:
Roselle Hibiscus and Apple “Shortcake”
2 medium apples (diced)
3-4 cups seeded fresh hibiscus pods
1 1/4 cups water
~5 tbsp. sugar
In a medium pan, bring the apples, hibiscus, water and sugar to a boil; then simmer for about 20 minutes for a thick syrup to thin jam consistency. Allow to simmer longer for a thicker jam, or less for a thinner sauce. Spread over a scone and add ice cream for a take on a shortcake dessert. Serves 3-4.
Fava Shoots: Pursuing sustainability requires experimentation and challenging convention. Small-scale growers around the country have explored total crop utilization practices and fava shoots are skyrocketing in popularity as one of these byproducts. These extremely palatable fava shoots can be used as you would pea shoots – a very light sauté, really just a jump or two in a skillet with some heated good-flavored olive oil. You can also wilt them down into a hot pasta as your stir, braise them, throw them in an omellette; they’re even delicious raw.
Carrots: This incredibly sweet and tender crop will make a brief appearance this week in your share and may not be available again until spring. You can always roast or steam your carrots, but we have to recommend your at least take a bite of these raw. Grab some hummus and you might be in danger of snacking these into extinction in one sitting. You don’t need to peel these babies, just scrub them with a vegetable brush (or even a toothbrush) and enjoy.
Cabbage: Also a first CSA inclusion for the season, these tender heads will not disappoint. Follow the link here for a delicious roasted cabbage recipe.