This week’s CSA will include the following delicious products:
- Sweet Corn
- Cucumbers – Nonconformers
- Dandelion Greens
- Red Leaf Lettuce
- Tri Colored Potatoes
- Bunched Scallions
Featured Product of the week- Dandelion Greens
As the warm weather takes hold, we begin to see the end of the season for our leafy greens on the farm. With that said, we still have a farm favorite this week: Dandelion Greens. Dandelion greens have host of nutritional value, being loaded with Vitamin K, C, and A, and containing iron, calcium, manganese, and fiber. Dandelion Greens are know to help regulate blood pressure, lower inflammation, aid in digestion, and more (organicfacts) . To top it off, they are equally as delicious. According to James Beard award winning Chef Sean Sherman, an expert on Indigenous and native eating- “(Dandelion) is our favorite spring green- lively and peppery, great in salads, and wonderful in pesto. We often chop it to garnish soups and light stews.”
Wild Greens Pesto- (adapted) The SIOUX Chef’s Indigenous Kitchen by Sean Sherman
- 2 cups of Dandelion Greens (also can combine in other wild greens such as mustard or lambs quarter)
- 1/4 cup of chopped scallions or red cured onion
- 1/4 cup of toasted sunflower seeds
- 2/3 to 3/4 cups of sunflower or hazelnut oil
- Pinch of salt
- Small drizzle of cane syrup (or a pinch cane sugar)
Pound together the first 3 ingredients with a mortar and pestle. Slowly work in the oil and add a sugar or syrup to taste. For a smoother pesto, combine ingredients in a food processor and process, slowly working in the oil.
Creamy Tricolor Potato Salad with Avocado (The Caliente Kitchen Show)
- 1 lb. tri-colored potatoes
- Approx. 1/2 of small red onion
- 1 stalk celery thinly sliced
- 1 green scallions, thinly sliced
- 2 Tbsp cilantro, chopped
- 1 Tbsp red wine vinegar
- 3 Tbsp of Mayonnaise Dressing
- 1 heaping Tbsp non-fat Greek yogurt
- 1/2 avocado, chunks
- Salt and pepper to taste
- Wash and place potatoes in a large stock pot. Add enough water to the pot so that the potatoes are submerged under two inches of water. Bring water to a boil and cook potatoes until tender. When potatoes can be easily pierced with a sharp knife, remove then one-by one and place them in a colander to cool.
- In the meantime, place red onion, celery, scallions, cilantro and vinegar in a bowl and set aside.
- Once the potatoes are completely cool, cut them into one-inch chunks. Add potatoes to the large mixing bowl along with the vinegar mixture.
- Add Mayonnaise Dressing and yogurt to the bowl. Mix well to combine.
- Add chunk of the avocado mixing lightly to not smash the avocado chunks.
- Season potato salad with salt and pepper to taste.
- 2 cups strawberries
- 1teaspoon butter
- 1 cup of sugar
- Zest of 1 lemon
- Zest of one orange
- Juice of one orange
- 2 tablespoons brandy/ dark rum
- Slice strawberries in half. Toss with 1/4 cup of sugar and half of the juice and macerate briefly, until the strawberries start to soften.
- In a large saucepan melt together butter and sugar until dissolved, careful not to burn.
- Add strawberries and sauté for a few minutes, until berries are soft and covered in sugar mixture. Add the rest of the orange juice and zest. Mix into sauté.
- Remove from heat, keeping the pan hot and add premeasured alcohol from a container (NOT the bottle). With a long match stick lighter, CAREFULLY light the berries. Let flame dissapate and add to back to heat (Note, have a metal lid on hand in order to contain flame if needed).
- Sauté for a few more seconds, and remove from heat. Serve hot over vanilla ice cream or a pastry of choice.
This week we want to give a shout out to all of the people who travel across the boarders and work exceptionally hard to harvest and prepare the food we, as a country, both need and enjoy to sustain our bodies and soul. Thanks to all of those workers in the agricultural and service industries for all you do! This recipe is a nod to them and comes from a friend from Veracruz, Mexico- Chef Josué.
Chef Sué’s Elote (Mexican Street Corn)- Chef Josué
- Roasted corn on the cob
- Chipotle Crema
- Cotija Cheese
- Chili powder, sea salt to taste (or tajin)
- Lime wedge
- Chopped fresh cilantro
- Prepare Crema- 1 can of adobo chipotle peppers, 1 quart organic sour cream, 1 cup of organic mayo (note: this make plenty of sauce, feel free to scale down). Blend chipotle peppers in a processor and fold in cream and mayo. Set aside.
- Lightly grill corn on the cob, over low heat, until barely charred. Remove from heat.
- Brush (or roll cob) corn with with crema sauce. Sprinkle with salt and chili powder mixture.
- Top generously with cotija cheese and chopped cilantro. Garnish and serve with lime wedge.