This week in your CSA you will receive the following-
From Frog Song Organics-
- Japanese Eggplant or Zucchini (Watsonia Farms)
- Mississippi Peas
From Our Partner Farms-
- Cilantro- Clem’s Organic Garden
- Carrots- Clem’s Organic Garden
- Sweet Corn- Watsonia Farms
- Curly Kale-New Sprouts Organic Farms
- Peaches- Watsonia Farms
- Red Leaf Lettuce Organic Aqua Farms
- Cherry Tomatoes- Watsonia Farms
The Mississippi Peas in your basket this week need to be shelled. You can soften the hull by soaking in water, but that isn’t necessary. To shell, simply crack the hull at the end of the pea, and run your thumb down the center, dispensing the peas into a bowl.
Purple Hull Peas- The Anthony Kitchen
- 1 tablespoons unsalted butter
- 2 thick-cut slices bacon, diced or 1 smoked ham hoc
- 1/4 yellow onion
- 1 cloves garlic, minced
- 1 cup (about 1 pound) purple hull peas
- 1-2 cups water
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 dried bay leaf
- Add the butter to a large saucepan over medium-high heat. As soon as the butter has melted, add the bacon and the onion. Cook for about 3-5 minutes, just until the onion has softened slightly. Add the garlic and cook 1 minute more.
- Add the peas and enough water to the pot to cover them by about 1 inch. Then, add the seasoning and bay leaf and stir to combine. If using the ham hock, add it to the pot now.
- Allow the mixture to come to a boil, then reduce the heat to maintain a gentle simmer. Cover with the lid slightly ajar and simmer frozen peas for 1 hour. Simmer fresh peas for 1 ½ hour. Stir occasionally throughout the cooking duration. Serve and enjoy!
Cherry tomatoes are the best addition to a salad and a perfect snack, but too often overlooked for a sauce. The tang of the cherry tomato, the acid, and the sweetness from the roasting and caramelization of a cherry tomato sauce is delicious. Use the following recipe to top pasta, or as a bruschetta with bread. It is also a great addition to any number of sandwiches as a spread.
Roasted Cherry Tomato Sauce She Loves Biscotti
- 1 pounds cherry tomatoes about 1 kilo
- 2-3 cloves garlic fresh, chopped
- 2 tablespoons oregano fresh, minced
- 1/4 cup olive oil extra virgin
- pinch red pepper flakes optional
- salt and pepper to taste
- Preheat oven to 400-450° F.
- Line a large rimmed baking sheet with parchment paper.
- Rinse cherry tomatoes and pat dry with a tea towel.
- Slice cherry tomatoes in half and place in a large bowl.
- Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
- Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
- Bake in the oven for up to 45 minutes until they begin to soften and begin to caramelize.
- Can be used as is or use blender for a creamier version.
Kale Puttanesca- Allrecipes
- ½ (16 ounce) package whole-wheat angel hair pasta
- 2 tablespoons olive oil
- ½ large onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon drained capers
- 1 (2 ounce) can anchovy fillets, drained and quartered
- 1 cup canned diced tomatoes, undrained
- 2 cups coarsely chopped kale
- 1 (4 ounce) can sliced black olives, drained
- ½ cup grated Parmesan cheese, or to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
- Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.