We are planning to provide the following produce from our farm in your CSA shares this week:
- Carrots, bunch
- Dandelion Greens, bunch
- Kohlrabi – use potato peeler to remove outer purple layer, eat the white flesh bulb; greens are yummy too!
- Panisse Butter Lettuce
- Sweet Red Onions
- New Red Potatoes – no need to peel, they are fresh out of the ground and the skins are healthy
- Squash Mix – patty pan, zucchini and yellow squash
- Fresh Turmeric
- Peaches – Florida peaches are very sweet and delicious while still a little firm!
Easy Sautéed Zucchini – source simplyrecipies
Ingredients
- 6 medium zucchini (or any summer squash)
- 4 tablespoons olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 2 tablespoons chopped fresh dill
- Zest from one lemon
Directions
- Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills.
- Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl. Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.
- Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.
- Serve hot or warm
If you have any fennel left from last week, one of my favorite ways to eat fennel bulb is to caramelize with sweet onion. It makes the fennel even more sweet! Slice the onion and fennel bulb in half, then in thick slices, about the same size. I add a few sliced summer squash to the last 5-7 minutes of cooking over medium heat. Serve warm for a savory side dish, or like I did this week, use as a condiment for an Italian sausage sandwich!
Sweet and Spicy Turmeric Roasted Carrots – source leanneray.com
Ingredients
- 1 lb whole carrots
- 1 heaping Tbsp coconut oil, melted
- 1/2 tsp turmeric, grated
- 1/2 tsp cinnamon
- pinch of cayenne pepper
- 2 Tbsp brown sugar, packed
- optional: flaky sea salt
Directions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Slice carrots in 1/2″ pieces on a slight bias, then add to a medium bowl.
- Mix coconut oil, spices and brown sugar in a small dish, then pour over the bowl of carrots. Toss well to coat. Transfer to baking sheet.
- Cook 18-20 minutes, or until carrots are tender but still have a bite and are slightly browned.
- Top with a pinch of flaky sea salt to finish.
Crispy Apple and Kohlrabi Salad – source cookieandkate (lots of inspiring vegetarian recipes!)
Ingredients
- 2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼″ wide
- 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
- ⅓ cup grated gouda cheese (optional, not shown)
- ¼ cup fresh tarragon leaves
- 3 tablespoons toasted sunflower seeds*
- Lemon zest, to taste
- 1 to 2 tablespoons olive oil, to taste
- 1 to 2 tablespoons lemon juice, to taste
- Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
Directions
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.