Fall 2021 CSA – Week 9

This week, our members will enjoy the following produce from our farm in their shares:

• Green Beans
• Oranges
• Baby Squash Mix
• Jalapeno Peppers
• French Breakfast Radish (for Wednesday & Saturday Members)
• Purple Daikon Radish (for Thursday Members)
• Bonita Sweet Potatoes
• Green Tomatoes
• Shishito Peppers (for Thursday Members)

We’re also including, from Worden Farm:

• Cucumbers (for Wednesday & Saturday Members)
• Kale

Kale, Orange and Jalapeno Salad – Lady Moon Farms

Ingredients

• 1 bunch Kale leaves, torn off the stalks
• 3/4 Cup Grape tomatoes
• 1 Jalapeño peppers, seeded and sliced thin
• 2-3 Oranges ;1/4 cup for juicing, 1peeled and cut into chunks
• 4 Ounces Goat cheese
• 2 Tbs Olive oil
• 1 Clove Garlic, minced
• 1 Tsp Sugar
• To taste Salt & pepper
• 1 Tbs Sour Cream, heaping

Instructions

1. Wash and dry the kale.
2. Remove the stems and chop into salad sized bites.
3. Juice the oranges, you need 1/4 cup.
4. Peel and cut 1 orange into chunks.
5. Removing the seeds as best you can thinly cut the jalapeo. We always suggest using gloves for this process.\
6. Mix kale, jalapeno, tomatoes, and orange together.
7. Break the goat cheese into chunks with a fork and toss it into the salad.
8. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar.
9. Shake vigorously until combined, add the sour cream and shake again.
10. Toss the salad with dressing and let sit for 15 minutes before serving.

Radish Greens Pesto – From a Chef’s Kitchen

Ingredients

• 4 cups radish tops (packed), washed and dried
• 3 cloves garlic, finely chopped
• Juice of ½ a lemon
• ½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
• ½ cup freshly grated Parmesan cheese
• ⅓ cup extra-virgin olive oil plus more as needed
• salt and freshly ground black pepper, to taste

Instructions

1. Combine first 6 ingredients in a food processor or blender.
2. Process until smooth, scraping down the sides as needed.
3. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.

Orange Jalapeno Margaritas – Sue Bee Homemaker

Ingredients

• 6 oz. silver tequila
• 3 oz. orange cointreau
• 2 oz. lime juice – freshly squeezed
• 3 oz. orange juice – freshly squeezed
• simple syrup – to taste (optional)
• jalapeno slices
• salt and orange/lime wedges – to serve

Instructions

1. Prepare in advance. 1) Squeeze limes and oranges, and store fresh juice in the refrigerator. 2) Slice orange and lime slices for serving. 3) Make simple syrup.
2. At party time, prepare margarita glasses. Pour kosher salt on a plate. Take a lime wedge and run it around the rims of your glasses. Dip glasses in salt, and fill glasses with ice. Garnish with orange and lime slices, and a jalapeno slice.
3. Take a couple of fresh jalapeno slices and place in the bottom of the cocktail shaker. Use a muddler, and muddle the slices for about 5-6 seconds.
4. Fill the cocktail shaker with ice. Add the tequila, orange liqueur, fresh lime and orange juice, and simple syrup (if desired). Shake vigorously.
5. Pour immediately into two prepared margarita glasses. Repeat for additional cocktails.

How to make simple syrup:

1. Place an equal amount of water and sugar in a small saucepan. (I usually do a cup of each.)
2. Bring to a simmer, and cook until sugar is dissolved.
3. Remove from heat, and pour into a mason jar, or another container.
4. After it cools, store in the refrigerator for cocktails of your choice.
5. You will only need a couple of ounces per drink, but it’s nice to keep some in the refrigerator for emergency cocktails!