We will be harvesting the following produce from our farm for your CSA shares this week:
- Italian Basil, bunched
- Corno di toro or cubanelle peppers
- Malabar Spinach
- New Red Potatoes
- Fresh Turmeric Root
- Sweet Potato Greens, bunched
And providing the following delicious items from our partner producers:
- Red Cabbage – NSOF
- Red Beets, loose – NSOF
- Sweet Vidalia Onions – OSO
- Grape Tomatoes – NSOF
Fresh Turmeric Golden Milk Tea – Farm Fresh To You
- 2 cups milk (dairy, almond, etc.)
- 1/2 tablespoon freshly grated turmeric (approximately a 3-inch piece)
- 1/4 tablespoon freshly grated ginger (approximately a 1-inch piece)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon honey (unless you use milk that is already sweetened)
- 1/8 teaspoon or more freshly ground black pepper
- We prefer using fresh turmeric instead of the ground powder, but please be aware that turmeric can stain clothes and nails easily. We found that a spoonful of sugar scrubbed into our hands can help take the stain off our skin. (Dishes seemed to be fine and rinsed off easily).
- Use the finest setting on your grater to grate the turmeric and ginger. If you don’t have a grater, you can do a very fine mince.
- Combine the milk, turmeric, ginger, cinnamon, honey and black pepper in a blender. Purée until combined. (This step is a MUST if you are using dairy milk. Otherwise, your tea will turn into a custard).
- In a small saucepan, heat the mixture over low heat for 5 minutes, whisking frequently to prevent the milk from burning. Pour into a mug, sprinkle with more cinnamon if desired and enjoy!
Anti-Inflammatory Turmeric Tahini Dressing – The Full Helping
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tamari or nama shoyu
- 1 teaspoon grated turmeric, 1 inch piece
- 1 small clove garlic, minced (optional)
- 1/2 teaspoon maple syrup
- 1/3 cup water
- Whisk or blend all ingredients together. Dressing will keep for up to 5 days in an airtight container in the fridge.
Yam Leaves, Stir-Fried Sweet Potato Leaves – Woks of Life
- 1 pound yam leaves
- 3 tablespoons vegetable oil
- 3 cloves garlic (smashed and chopped)
- 2 slices ginger (julienned)
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (optional)
- ¼ teaspoon ground white pepper
- 2 tablespoons water
- Salt (to taste)
- 1/8 teaspoon sugar
- Pinch off each leaf, including the stem, from the main stalk and any other tender parts of the vegetables. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
- Heat the oil in a wok over medium heat. Add the garlic and ginger, and cook for about a minute. Now turn the heat to high, and add in the sweet yam leaves.
- Stir and add in the sesame oil, Shaoxing wine (optional), ground white pepper, water, salt (to taste) and a pinch of sugar. Stir to cook for a couple of minutes until all the leaves are wilted. Serve immediately.
Warm Balsamic Red Cabbage and Beet Salad – Sarah’s Cucina Bella
- 1 tbsp Pompeian Extra Virgin Olive Oil
- 1-2 cloves garlic, , minced
- 4 cups shredded red cabbage
- 1 1/2 cups shredded fresh beet, (use a shredder attachment on your food processor)
- 1/2 cup water
- Kosher salt and pepper, , to taste
- 1/2 cup Pompeian Balsamic Vinegar
- Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
- Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
- Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
- Enjoy immediately.