Tag: arugula

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

    Try out these great recipes we found around the web that feature items from your share:

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • CSA 2026 WINTER WEEK 10

    From Our Farm

    Arugula

    Carrots, Rainbow

    Chard, Rainbow

    Collards FRI + SAT ONLY

    Cilantro

    Lettuce, Red Leaf

    Onions, Sweet

    Radishes, Red or French

    Sweet Potatoes Murasaki

    From Our Partner Growers

    Kale, Lacinato – Urban Vegetable Project – WEDS + THURS ONLY

    Try out these great recipes we found around the web that feature items from your share:

    Radish, Carrot & Cilantro Salad

    Ingredients:

    • 1 1/2 pounds radishes, very thinly sliced
    • 1 1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing:

    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions:

    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Recipe adapted from: https://www.tasteofhome.com/recipes/radish-carrot-cilantro-salad/

  • CSA 2026 WINTER WEEK 4

    From Our Farm

    Arugula

    Collards – Frog Song Organics or Blackwater Farms

    Lettuce, Cherokee

    Radishes, Daikon

    Spinach

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Hearty Root Veggie Salad

    Ingredients:

    Sweet potato

    Carrots

    Radishes

    Fennel bulb

    Red cabbage

    Baby arugula

    Toasted pumpkin seeds

    Fresh parsley

    Fresh lemons

    Extra virgin olive oil – use the best quality possible

    Instructions:

    1. Roast the peeled and diced sweet potato until tender. Let cool before adding to the rest of the ingredients.
    2. While the sweet potato is roasting, prepare the other vegetables. Use a mandoline or a sharp knife to thinly slice the fennel and cabbage. Use a grater for the carrots and radishes. Add all the vegetables, cooled sweet potato, arugula and parsley to a large bowl.
    3. Add lemon juice, olive oil, salt and pepper and toss to combine everything well. Taste and add more salt or lemon juice as needed. Top with toasted pumpkin seeds or any toasted seeds or nuts you like.

    Recipe adapted from: https://mypocketkitchen.com/easy-fall-salad/

  • CSA 2025 FALL WEEK 9

    From Our Farm

    Arugula

    Bok Choy, Baby

    Citrus, Grapefruit

    Galangal, Ginger

    Lettuce, Romaine

    French Breakfast Radishes

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms of Georgia

    Kale, Lacinato – Blackwater Farms of Georgia

    Try out this great recipe we found on the web that feature items from your share:

    Supreme Grapefruit & Radish Salad with Grapefruit Balsamic Dressing

    Ingredients:

    • 3 Radishes with Tops
    • 1 Large Grapefruit
    • 1/4 lb Microgreen Salad Mix
    • 2 oz Chevre
    • 1/8 cup pine nuts
    • 1/2 tsp salt
    • 2 tsp honey
    • 2 tbsp balsamic vinaigrette
    • 1/4 cup olive oil

    Instructions:

    1. Top radishes, wash both roots and leaves
    2. Wash Salad Mix in a colander and let air dry
    3. Toss radish leaves and salad mix together in serving bowl
    4. Thinly slice radishes and add to salad mix
    5. Supreme the grapefruit and save the juice in a mixing bowl (if you’ve not done it before, here are great instructions! https://www.marthastewart.com/1512359/supreming-citrus)
    6. Add grapefruit to the salad
    7. Crumble chevre and sprinkle pine nuts atop salad
    8. For the dressing, add salt, honey, and balsamic vinaigrette to the grapefruit juice in the mixing bowl. Whisk heavily until ingredients are blended. While whisking, slowly drizzle in olive oil until mixture is emulsified.
    9. Dress salad and toss just before serving.

    Find it online: https://dare2dreamfarms.com/

  • CSA 2026 WINTER WEEK 1

    From Our Farm

    Arugula

    Collards

    Dill

    Spinach

    Sweet Potatoes Murasaki

    Tokyo Turnips

    From Our Partner Growers

    Broccoli – Santa Fe Organics

    Peppers, Shishitos – Little Pond Farm

    Green Zucchini + Yellow Squash – Urban Vegetable Project

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Zucchini and Sweet Potato Salad

    Ingredients:

    Roasted Veggies:
    2 Zucchinis
    1 Large Sweet Potato, finely chopped
    1 red onion, diced
    2 ears corn – or substitute seasonal veggies such as fennel or diced turnip
    2 tablespoons olive oil
    1 teaspoon garlic powder
    1 tablespoon dried shallots
    ½ teaspoon salt
    ½ teaspoon pepper

    Dressing:
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon brown mustard
    1 tablespoon maple syrup
    ½ teaspoon salt
    Pepper to taste

    Salad:
    3 cups baby spinach
    1 can chickpeas
    ½ cup feta
    ½ cup parsley

    Instructions:
    – Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
    – While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
    – Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.

    Recipe adapted from: https://starinfinitefood.com/2022/07/16/roasted-zucchini-and-sweet-potato-salad/