Bok Choy
Romanesco Cauliflower (LPF)
Sweet Baby Carrots
Cilantro
Curly Kale
Red Butter Lettuce
Scallions
White Daikon Radishes
Murasaki Sweet Potatoes
This Week’s Recipes
We’re in the final weeks of the winter season, although it feels an awfully lot like spring has sprung. We’re soaking in the warm weather and pausing to smell a new blossom or two. Thank you again for supporting the work that we do on the farm with your membership. We hope that you have been enjoying your weekly share of the harvest this winter season.
First recipe up this week was sent to us by a new CSA member for a soup she dubbed “most wonderful.” Thank you for sharing, Karen! We hope other members will try your recipe out and enjoy the soup as much as you did.
The second recipe this week is for Boiled Daikon Radish. It sounds like a supremely simple yet flavorful side dish. If you’re unsure what to do with that daikon radish in your box, this one should be perfect for you.
Last up is the Carrot Top Chimichurri recipe that was on the back of your share card this week. Lop off the beautiful tops of your bunched sweet baby carrots and use it in place of parsley in this version of the sauce. Tangy chimichurri can be used with toasty bread, fish, meat, grilled vegetables, and more.
Sweet Potato & Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¾ teaspoon curry powder
- ¾ teaspoon ground coriander
- 1 lb sweet potatoes, pleased and cut into ½ in cubes
- 4 cups vegetable broth [substitute chicken broth]
- 4 cups chopped kale [substitute 4 cups chard or mix 2/2 chard/kale]
- 1 can chickpeas, drained (15.5 ounce)
- 1 cup canned coconut milk [substitute condensed milk]
Instructions
- Heat oil in large stockpot over medium-high heat
- Add onion and garlic and sauté 2 minutes
- Stir in turmeric, coriander, curry and salt
- Add sweet potatoes and sauté 2-3 minutes, stirring frequently
- Pour in broth and bring to simmer
- Cover and continue to simmer until potatoes have begun to soften
- Stire in kale [or chard or both] and add chick peas and simmer 5 more minutes
- Stir in coconut milk [or condensed milk] and salt to taste
Recipe courtesy of CSA Member Karen Ehlers
Boiled Daikon Radish
Ingredients
- 1 pound daikon radsh
- 1 slice ginger
- 1 cup water or stock
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- ½ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 scallion (chopped)
- 1/4 teaspoon sesame oil
Instructions
- Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
- Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
- Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!
Recipe sourced from The Woks of Life
Carrot Top Chimichurri
Ingredients
- 3 cloves garlic
- 2 tbsp. roughly chopped scallion, using white part only
- 1 cup extra virgin olive oil
- ½ cup packed carrot top leaves
- ½ cup packed cilantro leaves
- ⅓ cup red wine vinegar
- 2 tbsp. packed fresh oregano leaves
- Kosher salt and freshly ground pepper
Instructions
- Pulse the garlic and scallion in a food processor until finely chopped.
- Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped.
- Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.
Adapted recipe sourced from Health Goldman for Food Network Kitchen