This week we are planning to include the following produce in your CSA shares:
- Rainbow Carrots, bunch
- Rainbow Chard, bunch
- Red Butter Lettuce
- Sweet Onions
- Cherry Tomatoes – Little Pond Farm
- Tokyo Turnips, bunch
Japanese Turnips with Maple Miso Butter – from yummly
- 4 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons mild white miso, such as shiro or chickpea*
- 3 pounds small Japanese turnips (aka Tokyo or Hakurei turnips) with their greens
- Salt and freshly ground pepper
- 2 tablespoons maple syrup
- Mix butter and miso.
- Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
- Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they’re on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
- Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
- Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.
Caramelized Pork Swiss Chard Wraps w/ Ginger Sesame Dressing – Little Kitchen. Big World
- 2 lbs pork shoulder
- juice of 1 orange
- juice of 1 lime
- 2 tsp salt
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 2 garlic cloves
- 1 small onion, cut into quarters
- brown sugar
- soy sauce
- olive oil
- 3 tbsp rice vinegar
- 2 tbsp soy
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove grated
- Swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish
- To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
- To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
- To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.
For my fellow vegans: I love to use rainbow chard as a wrap for hummus and sliced veggies; or try wrapping vermicelli noodles, sautéed mushrooms and shredded veggies like carrots, cabbage, turnips or radishes 🙂
Sweet Roasted Carrots and Turnips – Southern Living
- 1 pound medium rainbow carrots, halved crosswise and lengthwise
- 1 pound medium parsnips, quartered lengthwise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, softened
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh sage
- Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
- Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
- Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.