CSA Newsletter for 4/20-4/23

Written by

frogsongcsa

in

In your share this week will be:

Bok Choi: Here’s an excellent recipe from Yummly.com:

Yield: Serves 4.

Ingredients

  • 2 Tbsp olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
  • 1/2 teaspoon dark sesame oil
  • Salt
  • 1/2 cup chopped, roasted, salted cashews

Method

1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

3 Gently mix in cashews.

Red Cabbage: Today I was able to sample some slaw made by a customer we vend to in Gainesville, the head chef there utilized our small, tender red cabbage heads and made an insanely good slaw. If you’re interested in trying your own, here’s an ingredient ratio list from Yummly that shouldn’t disappoint:

 

  • 1 head red cabbage (thinly sliced, about 4 cups sliced cabbage)
  • 2 medium carrot (coarsely grated, about 1 cup grated carrot)
  • 1/2 cup green onions (sliced)
  • 1 tsp fennel seeds (crushed in mortar and pestle or with a heavy rolling pin)
  • 1/2 cup mayonnaise (or light mayo, can use half plain yogurt and half mayo) ? Tasty tip
  • 2 tbsps apple cider vinegar
  • 1 tbsp sugar (Splenda, or agave nectar, use Splenda or agave nectar for South Beach diet)
  • 1 tsp dijon mustard
  • 1/4 tsp salt (Vege-Sal, vegetable seasoned, or salt)
  • 1 tsp celery seed (optional)

 

Dill: If you haven’t yet done a pickling session this season, now’s the time before this season’s Dill runs its course! You can pickle our carrots, onions, radishes, etc!

Curly Kale: Follow the link here for an unbelievably tantalizing recipe from Serious Eats!

Red Romaine: The color, crunch and zest of a Red Romaine based salad are pretty difficult to top. Slice our Red Onions, Red Radishes, some strawberries, sprinkle in some Dill and you’ve got a salad starter kit!

Red Onions: These early Red Onions carry a comparable savory sweetness to the white “sweet onions”. Grill, roast or sautee them to showcase their color and flavor!

Snap Peas: Remember I mentioned some pickling earlier? How about some pickled peas! This recipe from The Kitchn will guide you through a very simple sweet pickling process here.

Red Radish: The sharp, biting flavor of red radish provides a juicy crispness that can boost a salad mix, a fish taco or a stir-fry!

Strawberries: There’s not much upselling we need to do with these guys. Once they fully color up, their sweetness will open up a whole range of options, from salad toppings to smoothies.

Potatoes: I found this awesome baby spring potatoe salad recipe from Skinnytase and tried it two night’s ago for dinner!

 

  • 4 cups baby red potatoes, cut in small pieces
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 3 scallions, diced
  • 1 tsp dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp reduced fat mayonnaise
  • salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

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