Spring 2022 CSA – Week 3

Our members will enjoy the following produce in their CSA shares this week!

• Loose Rainbow Carrots
• Celery
• Sweet Onions
• Loose Black Spanish Radishes
• Red Leaf Lettuce
• Fresh Turmeric
• Fingerling Sweet Potatoes
• Strawberries
• Sugar Snap Peas – Rainbow Star Farm

Black Radishes with Truffle Oil & Caramelized Onions – Food52

Ingredients

• 5 black radishes
• 1 medium sweet onion
• 2 tablespoons olive oil
• 2 teaspoons black truffle oil
• Crumbled sharp cheddar cheese (to taste)
• 1 tablespoon fresh chives
• salt and pepper

Instructions

1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

Warm Braised Celery Salad – May I Have That Recipe

Ingredients

• 12 celery stalks, cut into 2 ½-inch pieces
• 4 garlic cloves, thinly sliced
• 2 tbsp extra virgin olive oil
• 2 medium size carrots, thinly sliced
• ¼-½ tsp salt
• ½ tsp ground cumin
• ⅛ tsp black pepper
• 1 ½ tsp turmeric
• 1 cup water, divided
• ¼ cup freshly squeezed lemon juice
• ¼ cup chopped fresh parsley ( Optional)

Instructions

1. In a large skillet with a lid, heat olive oil and add celery, garlic, carrots, salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
2. Add 1 ½ cup of water, bring to a boil, reduce heat to medium and cook covered for 15 minutes.
3. Add lemon juice and continue cooking for an additional 5 minutes.
4. Garnish with fresh parsley, if using

Fresh Turmeric Tonic – Simply Happy Foodie

Ingredients

• 3 inches Fresh Turmeric (about 2 Tbsp) peeled and grated
• 1 1/2 inches Fresh Ginger, (about 3 tsp) peeled and grated
• 1 med Carrot, chopped
• 1 Lemon, juiced
• 1 lg Orange, juiced (about 1/2 cup juice)
• 1 pinch Finely Ground Pepper
• 1 1/2 cups Coconut Water (or filtered water)
• 2-3 Tbsp Raw Honey or Pure Maple Syrup (or to taste)

Instructions

1. If you have a really good blender, you can just chop the turmeric and ginger. Otherwise, grate it.
2. Add all ingredients to a blender and blend until all ingredients are pureed.
3. Taste and adjust honey/maple syrup if needed. Start with the lesser amount, then add more if you like it sweeter.
4. Serve immediately.

Yellow Coconut Rice

Ingredients:

• 1 small or ½ large onion, diced
• 2 inch piece of fresh turmeric, grated
• 1-2 Tbsp Coconut Oil
• 1 cup coconut milk
• 3 cups water or vegetable broth
• 2 cups brown or white rice
• Handful of chopped cilantro (optional)
• 1 tsp salt

Method:

• Heat oil on medium heat in sauce pan you will use to cook rice
• Add diced onion, cook until translucent: 6-8 minutes
• Add grated turmeric to onion and stir to coat, about one minute
• Add vegetable broth, coconut milk and salt; bring to boil
• Add cilantro to pot, stir and cover
• Cook rice as instructed: about 20 minutes, or until liquid has absorbed and rice is fluffy. Enjoy!