Tag: baby lettuce mix

  • CSA 2023 FALL WEEK 11

    Bok Choy

    Baby Carrots

    Daikon Radishes

    Grapefruit

    Baby Lettuce Mix

    Shishito Peppers

    Sweet Potatoes

    Turmeric

    Cherry Tomatoes (Meacham Urban Farm)

     

    THIS WEEK’S RECIPES

    SWEET POTATO BOWL with CARNE ASADA

    INGREDIENTS

    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons cumin
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ½ teaspoon coriander
    • ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
    • 1 ½ pounds skirt steak
    • Avocado or olive oil
    • Salt & Pepper
    • Zest and juice of 1 lime
    • 8 cloves garlic, pressed through garlic press
    • 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
    • 12 shishito peppers, washed and dried
    • 8 ounces cherry tomatoes, halves
    • 1 cup black beans
    • 1 avocado, sliced
    • Cotija cheese, cilantro, lime wedges, as garnish

    Chipotle Garlic Sauce Ingredients:

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 3 cloves garlic, pressed through garlic press
    • 1 to 2 chipotle peppers (depending on desired level of spiciness)
    • 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
    • Lime juice from ½ lime
    • Zest from ½ lime
    • Salt

    INSTRUCTIONS

    1. Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
    3. Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
    4. Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
    5. Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
    6. Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
    7. While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
    8. To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
    9. Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
    10. Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
    11. To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
    12. To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
    13. Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.

    Recipe from The Cozy Apron

    ROASTED SWEET POTATO AND SHISHITO PEPPER HASH 

    INGREDIENTS

    • 4 sweet potatoes, peeled and cut into cubes
    • 1 onion, cubed
    • 2-3 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon black pepper
    • 8 shishito peppers, sliced into rounds
    • 1 jalapeno pepper, sliced into thin rounds
    • ¼ cup soy sauce
    • 2 tablespoon rice wine vinegar
    • ½ cup queso fresco or feta, crumbled (optional)
    • ¼ cup cilantro, coarsely chopped
    • Lemon or lime wedges (optional) lime

    INSTRUCTIONS

    1. Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
    2. Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
    3. Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
    4. Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.

    Recipe from Farm Fresh To You

    ANCIENT GOLDEN MILK- TURMERIC

    Soothing and immune boosting-Ancient Golden Milk

    INGREDIENTS

    • 1 teaspoon diced up tumeric (use a ginger grater if you have one)
    • 1/2 teaspoon coconut oil
    • Freshly ground black pepper to taste (1/4 tsp is a good place to start)
    • 1 cup milk of your choice
    • 1 teaspoon of honey (or agave)
    • Ground cinnamon, cardamom pods are optional.

    Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.

  • CSA 2023 – Winter Week 2

    Our members will enjoy the following produce in their shares this week:

    • Green Baby Cabbage
    • Dill
    • Baby Lettuce
    • Snow Peas
    • Murasaki Sweet Potatoes
    • Carrots – LPF or Meacham Urban Farm
    • Celery – WF
    • Kale – NSOF

    Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

    Ingredients

    • ½head green cabbage, tough outer leaves discarded (about 1 pound)
    • Salt and black pepper
    • 2scallions, thinly sliced
    • ¼cup picked dill
    • 3tablespoons lemon juice (from 1 small lemon), or more to taste
    • 1small garlic clove, finely grated
    • ½teaspoon granulated sugar, or more to taste
    • 3tablespoons olive oil
    • ¼cup chopped raw almonds
    • 1tablespoon sesame seeds

    Instructions

    1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
    2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
    3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

    Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

    White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

    Ingredients

    Fries:

    • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
    • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon black sesame seeds
    • 3/8 teaspoon fine sea salt
    • a few pinches togarashi or cayenne powder (optional – for spiciness)
    • 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
    • dark green part of 1-2 scallions, slivered

    Aioli:

    • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
    • ½ teaspoon wasabi paste (more to taste)
    • squeeze lemon juice

    Instructions

    1. Position a rack in the upper third of the oven and preheat to 425ºF.
    2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
    3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
    4. Serve the fries hot with the aioli for dipping.

    Sausage Potato Soup with Kale – The Recipe Rebel

    This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion finely diced
    • 2 large carrots peeled and finely diced
    • 1 rib celery sliced
    • 2 smoked sausages halved lengthwise and sliced
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon black pepper
    • 4 cups low sodium chicken broth
    • 1½ lbs potatoes about 6 medium, peeled and diced
    • 2 cups finely chopped kale
    • ¼-½ cup cream (optional)
    • freshly grated Parmesan cheese

    Instructions

    1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
    2. Add garlic, salt, thyme and pepper and cook for 1 minute.
    3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
    4. Stir in kale and cream and serve with Parmesan if desired.

    Roast cabbage wedges recipe – Good to Know

    Ingredients

    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions

    1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

  • Winter CSA 2022 – Week 2

    This week, our members will enjoy the following produce, all from our farm!

    • Rainbow Chard, bunch
    • Green Mizuna, bunch
    • Baby Lettuce Mix
    • Scallions, bunch
    • Watermelon Radishes, bunch
    • Oranges
    • Green Tomatoes
    • Fresh Turmeric
    • Sweet Potato Fingerlings

    Watermelon Radish Salad with Orange and Goat Cheese – Rhubarbarians

    Ingredients
    • 2 medium navel oranges
    • 3 medium watermelon radishes, washed and thinly sliced
    • 1 Tbsp white vinegar
    • 1 Tbsp honey
    • salt and pepper
    • 6 Tbsp crumbled goat cheese
    • ½ cup roasted pistachios
    • 4 Tbsp chopped green onion

    Instructions

    1. Start by segmenting your oranges over a small bowl. Place segmented pieces aside and reserve 2 Tbsp of the orange juice.
    2. Toss the radish slices with the orange juice, vinegar, and honey. Season with salt and pepper and refrigerate for 30 minutes
    3. When radish slices have softened and mellowed to your liking, mix with the orange segments. Top with the goat cheese, pistachios, and green onion. Enjoy!

    Turmeric Orange Vinaigrette

    Ingredients
    • 2 tablespoons minced shallot
    • 1 teaspoon orange zest plus 2 tablespoons juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons maple syrup
    • 2- inch section fresh turmeric, peeled and finely grated
    • 1/4 teaspoon sea salt, plus more to taste
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons extra virgin olive oil
    Instructions
    1. To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.

    Easy Fried Green Tomatoes Recipe – Pinch and Swirl

    I make these all the time as an appetizer or addition to sandwiches, yum! *Added for vegans how I would modify this recipe*

    Ingredients

    • 3 medium green tomatoes about 12 ounces
    • 1 large egg (*vegans can sub a flax egg – 1 tbsp ground flax seed to 3 tbsp water, let coagulate)
    • ½ cup buttermilk (*vegans make buttermilk by adding a splash of apple cider vinegar to plant milk, let sit)
    • ½ cup all-purpose flour divided
    • ½ cup cornmeal
    • 2 teaspoons kosher salt or 1 teaspoon fine salt
    • ½ teaspoon freshly ground black pepper
    • pinch ground cayenne pepper
    • avocado oil or other high vegetable heat oil, for frying
    • flaky sea salt such as Maldon, for finishing

    Instructions

    1. Slice tomatoes into ¼-inch thick rounds.
    1. Whisk egg and buttermilk together in a shallow bowl.
    2. Scoop ¼ cup flour onto a medium plate. 
    3. To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
    4. Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
    5. Line a plate with paper towels; set aside.
    6. In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot. 

  • Winter CSA – Week 7

    We’re planning to include the following items in your farm shares this week:

    • Broccoli
    • Baby Green Cabbage
    • Pink Radish, bunch
    • Baby Lettuce, mixed bag
    • Purple Kohlrabi
    • Scallions, bunch
    • Bonita White Sweet Potato Yams
    • Yellow and/or Red Peppers – Big Daddy Organic Farm
    • Parsley, bunch – Worden Farm

    Farmer’s Market Broccoli Salad – Bird is the Word
    Ingredients

    • 1 head broccoli, chopped
    • 2 bulbs kohlrabi, julienned
    • 1 bunch small carrots, julienned
    • 1 bunch radishes, slice thin
    • 1 pint snap peas, sliced
    • 1 red onion, small dice
    • 6-8 slices of bacon, lardons
    • 1/2 cup smoked cheddar, grated
    • 1/8 cup pumpkin seeds
    • 1/2 apple, thinly sliced
    • 6 oz plain greek yogurt
    • 2 Tbsp raw apple cider vinegar
    • 1/3 cup raw honey
    • 1 tsp olive oil
    • 1 Tbsp parsley, chopped
    • 1 Tbsp chives, chopped
    • generous amount of sea salt
    • pepper to taste

    Directions

    1. Render bacon on medium heat. Drain & chop into lardons.
    2. Clean & chop broccoli. Peel & julienne carrots & kohlrabi. Slice radishes thin, slice up snap pea pods, dice red onion and thinly slice apples.
    3. Mix veggies with bacon, grated cheddar and pumpkin seeds.
    4. In a separate bowl, mix yogurt, chopped herbs, vinegar, oil, honey and s&p.
    5. Pour over veggies, mix well & adjust seasoning.

    *A Japanese mandoline comes in super handy when prepping all these fresh veggies!

    Kohlrabi Carrot Fritters with Lemon Tahini Sauce – The Wholesome Kitchen
    Ingredients

    • 2 kohlrabi bulbs, peeled
    • 1 medium carrot
    • 1 green onion, chopped
    • Bunch of parsley, chopped
    • 1 egg
    • ¼ bread crumbs
    • Salt and pepper to taste
    • Oil for frying

    Lemon Tahini Sauce

    • 1/4 cup lemon juice
    • 1/4 olive oil
    • 1/4 tahini
    • 1/4 cup warm water
    • 1 clove of garlic, grated
    • 1/2 tsp cumin
    • salt and pepper to taste

    Directions

    To peel the kohlrabi, remove the outer leaves and peel the bulb with a knife or a potato peeler. Shred the vegetables in a food processor, or by hand using a grater. Season with salt and allow to sit for up to ½ hour.  Using your hands, squeeze out moisture, then add to a medium bowl with 1 egg, chopped green onion, bread crumbs and salt and pepper to taste.  Mix to combine.

    Add about 2 tbsp of avocado or coconut oil  to a heavy or cast iron pan. Heat the oil over medium high heat. Form small patties of the fritter mixture  and carefully place into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. Add another tablespoon of oil if needed.

  • Fall CSA Week 7

    Happy Thanksgiving, Friends! Wishing you all a safe and healthy holiday. We are grateful for YOU!

    This week’s share will include the following items:

    One of the following: Baby Bok Choy, Mustard Greens or Curly Kale

    Beans, Tri-Color

    Cucumber, non-conformers

    Peppers, mixed varieties from Frog Song Organics, Worden Farm and The Family Garden: Green Bell, Sweet mix, banana, sweet habanero and poblano

    Lettuce, Baby, Mix

    Radishes, White Daikon, Bunched

    Squash, Mixed Varieties from Frog Song Organics and Worden Farm

    Sweet Potatoes, Yams, Medium

    Fresh Turmeric

    Pomelo Fruit

    Pomelos are an ancient grapefruit from China. They are sweeter than a regular grapefruit, and take a little work to get to the flesh. Cut through the skin and dig in! You will need to remove the tasty pink flesh from the white pulp. This powerful immune booster is a great snack or addition to salad!

    Check out these sweet potato stacks for a sweet & savory side! https://www.southernliving.com/recipes/sweet-potato-stacks

    Our items in the share will make quite a colorful salad this week! Here’s a Citrus Vinaigrette dressing recipe with added health benefits and earthy flavor of turmeric! https://frogsongorganics.com/orange-fennel-turmeric-honey-vinaigrette/

    Have you saved any roselle from previous weeks? I think it’s something special to have a mostly local feast on the Thanksgiving table. I’ll be adding some spices like nutmeg and some fresh grated ginger to this “mock-cranberry sauce” recipe: https://toadstoolsfairyrings.com/2016/11/15/roselle-mock-cranberry-sauce/