Spring is here! And it brings the most delicious and exciting shares for our CSA members. This week, you’ll find in your box:
- Napa Cabbage
- Baby Collards
- Purple Kohlrabi
- Cherokee Lettuce
- Sweet Red Onion
- Sugar Snap Peas from Rainbow Star Farm
- Yam Fingerling Sweet Potatoes
Featured product: Snap Peas from Rainbow Star Farms
Snap peas are a delicious edible-pod pea that are a cross between snow peas and garden peas. Its natural sweetnesses makes it a great addition to salads, stir fries, or even as an on-the-go snack.
Our CSA members are well familiar with the versatility of snap peas, but the ones in your share this week are a little more special. They’re carefully grown and harvested by our partner grower Rainbow Star Farm, a 3-acre farm that offers a variety of fresh produce within the city limits of Gainesville, FL. Locally run and operated for over 30 years, Rainbow Star believes in natural and organic cultivation of food. Check out their Facebook and thank you for supporting our local businesses!
Roasted Sugar Snap Peas – Easy Weeknight Recipes
- 1/2 pound sugar snap peas, ends trimmed
- 1 small red onion, cut in slices
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- salt and pepper, to taste
1 – Preheat oven to 425˚F.
2 – Line a large rimmed baking sheet with aluminum foil. Arrange sugar snap peas and red onions on baking sheet.
3 – Drizzle with olive oil and mix around until everything is coated.
4 – Add garlic powder, Italian seasoning, salt, and pepper; stir around to combine.
5 – Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking.
6 – Remove from oven and serve.
Southern Collard and Sweet Potato Hash – Washington Post
- 2 tablespoons grapeseed or another neutral oil
- 2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
- 1 yellow onion (12 ounces), halved and thinly sliced
- 1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
- Fine sea salt
- 1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
- Freshly ground black pepper
- 2 tablespoons nutritional yeast (optional)
1 – In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.
2 – Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.
3 – Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.
4 – Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.
Ottolenghi’s Cabbage and Kohlrabi Salad – The Taste Space
- 300 grams green cabbage (1/4 head, thinly sliced)
- 300 grams kohlrabi (1 medium-large head, peeled and julienned)
- 6 Tbsp. fresh dill (roughly chopped, I didn’t have enough fresh dill, so I threw in some dried dill weed)
- 1 cup dried cherries
- 1 lemon (3 tbsp fresh lemon juice)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 garlic clove (crushed)
- 100 grams sprouts (alfalfa works but others are great too! I used a mix of lentil, alfalfa, radish, etc – reserve some for garnish, optional)
- 1 tsp. salt (or to taste)
- pepper (fresh, to taste)
1- Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes.
2 – Add the sprouts, salt and pepper, and adjust to taste.
3 – Garnish with reserved sprouts and serve at room temperature.
Avocado Strawberry Mango Salsa – Ambitious Kitchen
- 1 cup diced strawberries (a little more than a half pound of strawberries)
- 1 cup diced ripe mango (from 2 large mangoes)
- 1 avocado, diced
- 1 jalapeno, seeded and diced
- 2 tablespoons finely diced red onion
- 2-3 tablespoons diced cilantro
- 1 small lime, juiced
- 1/4 teaspoon salt, plus more to taste
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.