CSA-Spring 2022 Week 10

Week 10’s CSA will include the following, which we hope you enjoy!-

• Basil
• Green Beans
• Cantaloupe
• Dandelion Greens
• Lettuce – Organic Aqua Fresh (aquaponic lettuce)
• Cubanelle Peppers
• Tri Color Potatoes
• Green Tomatoes
• Turmeric

Featured recipe of the week!

(FSO notes- Try substituting our Bulk Italian Sausage (order here) for the prosciutto. Simply add defrosted sausage to a medium hot pan, crumble, and fry to desired doneness. Top the Gazpacho for a delicious sweet and savory dish.)

Cantaloupe Gazpacho with crispy Prosciutto (optional)- Tasty

Ingredients

• 2 cups cantaloupe, peeled and cubed
• 1 cucumber, peeled and cubed
• 1 orange bell pepper, diced
• 1 ¼ teaspoons salt
• 1 teaspoon red wine vinegar
• ¼ cup olive oil, plus more for drizzling
• 1 ¼ cups prosciutto, thinly sliced (optional)
• ¼ bunch fresh basil, picked
• freshly cracked pepper, for garnish

Preparation

• Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 – 12 minutes, until the prosciutto.
• In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
• When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto or tablespoons of cooked sausage, an extra drizzle of olive oil, and a fresh crack of black pepper.

Note- To make this dish Vegan, simply omit prosciutto or sausage and top with a salty crunch, such as fried onions or roasted sunflower seeds.

Green Tomato and Peach Relish- Frank Stitt’s Southern Table

This relish is a great combination for “grilled fish, shrimp or scallops, soft-shell crabs, or with roast pork; it also makes a refreshing dip”

Ingredients

• 1/2 large sweet onion
• 2 large firm green tomatoes
• 1 lime
• 1-2 not to ripe peach, peeled, pitted and cut into 1/2 inch dice
• 1 jalapeno, roasted , peeled, seeded and diced
• 2 scallions, cut into 1/4 thick slices
• 2 inch piece of turmeric, peeled and grated
• 2 Tbsp Extra Virgin Olive Oil
• Salt and Pepper to taste
• 1 small bunch of basil, chopped

Directions

• Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until blackened and charred.
• Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 inch dice and place in a small bowl.
• Grate the zest from 1/2 the lime, then halve the lime.
• Add the peaches to the tomato’s, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions, and ginger and toss to mix. Add the olive oil and salt and pepper. Adjust the seasonings as necessary- more lime juice may be needed. Add the fresh basil.

GNOCCHI & SPRING PEAS WITH A BASIL CASHEW CREAM SAUCE- Carly Paige’s Fit Living Eats

Ingridents

•  1 package gnocchi (gluten-free varieties available)
• 4 tablespoons olive oil, divided
• 1 cup frozen peas
• 1 cup grape tomatoes

BASIL CASHEW CREAM SAUCE:

• 3/4 cups cashews, soaked
• 1/4 cup water
• 1/2 lemon, juiced
• 2 garlic cloves
• 1/4 cup basil leaves (plus more for garnish)
• 1/2 teaspoon salt

Directions

INSTRUCTIONS

• Preheat oven to a low broil.
• Place the grape tomatoes on a parchment-lined baking sheet and roast until blistered (the skin starts to crack) in the oven, about 10 minutes.
• Meanwhile, heat a large sauté pan over medium heat. Add olive oil and gnocchi to the pan. Sauté gnocchi for 5 minutes, stirring occasionally until there is a nice golden crust on the exterior.
• Add the peas and sauté for another 5 minutes.
• While the gnocchi and peas are sautéing, add all of the ingredients for the basil cashew cream sauce in a high speed blender and blend on HIGH until smooth and creamy (scraping down the sides with a spatula occasionally) for about 5 minutes.
• Add the roasted tomatoes to the gnocchi and peas, take the pan off the heat and stir in the basil cashew cream sauce.
• Garnish with extra basil and enjoy!