Tag: black spanish radish

  • CSA 2023 Spring Week 2

    Here’s a peek inside this week’s CSA box, an abundance of flavors, nutrition, and textures grown and harvested with love for your table!

    • Bok Choy
    • Collards
    • Red Butter Lettuce
    • Sweet Red Onions
    • Snow Peas
    • Black Spanish Radishes
    • Peaches
    • Bonita Sweet Potatoes

    Spring Festival This Weekend!

    Come on out to the farm THIS Saturday, April 15, for full day of festing! Guests will experience and tour the farm, enjoy live music, special events, delicious healthy food, shopping, and community! You’re even invited to get your hands dirty at our strawberry and calendula U-pick. Handwashing stations are available, too 🙂   More details, including registration, are on our event page.

    The sweet and luscious 2023 strawberries making their debut are grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re carefully handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite.

    If you “accidentally” pick or order too many berries, jam is your best bet to utilize them! Like all homemade foods, one of the many benefits is that you can control the sugar level. A typical jam has a 1:1 ratio when it comes to sugar to fruit. Yikes! If you plan to consume your jam in a reasonable timeframe (i.e. one month), you don’t need to load it with sugar to increase the shelf life. And our strawberries are sweet enough to stand on their own without all the extra sugar. We can’t reveal Farmer Amy’s secret jam recipe (buy hers online while supplies last!) but are share another low sugar option below.

    A word of caution about those gorgeous black radishes in this week’s box: they’re spicier than other varieties (think horseradish. Our radish recipes below help take it down a notch for those who prefer a milder treat. Please share your kitchen magic with us and join us this Saturday to celebrate everything that’s awesome about your FSO farm and friends!

    Recipes

    Black Radishes with Truffle Oil & Caramelized Onions

    Ingredients:

    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper

    Instructions:

    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy! 

    Black Radish Chips

    Ingredients:

    • 2 pounds black radishes
    • 2 tablespoons extra virgin olive oil
    • salt and pepper to taste

    Instructions:

    1. Preheat oven to 400.
    2. Using a mandolin, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
    3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

    Low Sugar Strawberry Jam

    Ingredients:

    2 lbs fresh strawberries, hulled (approximately one quart)

    1 ½ cups organic cane sugar (or to taste)

    ¼ cup lemon juice

    pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Julia Child’s Roasted Sweet Onions

    Ingredients:

    • large sweet onion
    • 1⁄2 tablespoon cheese, grated
    • olive oil, to taste (or Roasted Garlic, Herb Butter, to taste)
    • salt and pepper
    • 1⁄2 teaspoon fresh rosemary (or herbs of choice)

    Instructions:

    1. Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
    2. Bake in a 450 degree oven for 45 minutes or until carmelized.
    3. Remove from oven; cut it in half or open it up. Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
    4. Bon appetite!

  • Spring 2022 CSA – Week 3

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

    • Loose Rainbow Carrots
    • Celery
    • Sweet Onions
    • Loose Black Spanish Radishes
    • Red Leaf Lettuce
    • Fresh Turmeric
    • Fingerling Sweet Potatoes
    • Strawberries
    • Sugar Snap Peas – Rainbow Star Farm

    Black Radishes with Truffle Oil & Caramelized Onions – Food52

    Ingredients
    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper
    Instructions
    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

    Warm Braised Celery Salad – May I Have That Recipe

    Ingredients
    • 12 celery stalks, cut into 2 ½-inch pieces
    • 4 garlic cloves, thinly sliced
    • 2 tbsp extra virgin olive oil
    • 2 medium size carrots, thinly sliced
    • ¼-½ tsp salt
    • ½ tsp ground cumin
    • ⅛ tsp black pepper
    • 1 ½ tsp turmeric
    • 1 cup water, divided
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup chopped fresh parsley ( Optional)
    Instructions
    1. In a large skillet with a lid, heat olive oil and add celery, garlic, carrots, salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
    2. Add 1 ½ cup of water, bring to a boil, reduce heat to medium and cook covered for 15 minutes.
    3. Add lemon juice and continue cooking for an additional 5 minutes.
    4. Garnish with fresh parsley, if using

    Fresh Turmeric Tonic – Simply Happy Foodie

    Ingredients
    • 3 inches Fresh Turmeric (about 2 Tbsp) peeled and grated
    • 1 1/2 inches Fresh Ginger, (about 3 tsp) peeled and grated
    • 1 med Carrot, chopped
    • 1 Lemon, juiced
    • 1 lg Orange, juiced (about 1/2 cup juice)
    • 1 pinch Finely Ground Pepper
    • 1 1/2 cups Coconut Water (or filtered water)
    • 2-3 Tbsp Raw Honey or Pure Maple Syrup (or to taste)
    Instructions
    1. If you have a really good blender, you can just chop the turmeric and ginger. Otherwise, grate it.
    2. Add all ingredients to a blender and blend until all ingredients are pureed.
    3. Taste and adjust honey/maple syrup if needed. Start with the lesser amount, then add more if you like it sweeter.
    4. Serve immediately.

    Yellow Coconut Rice

    Ingredients:
    • 1 small or ½ large onion, diced
    • 2 inch piece of fresh turmeric, grated
    • 1-2 Tbsp Coconut Oil
    • 1 cup coconut milk
    • 3 cups water or vegetable broth
    • 2 cups brown or white rice
    • Handful of chopped cilantro (optional)
    • 1 tsp salt
    Method:
    • Heat oil on medium heat in sauce pan you will use to cook rice
    • Add diced onion, cook until translucent: 6-8 minutes
    • Add grated turmeric to onion and stir to coat, about one minute
    • Add vegetable broth, coconut milk and salt; bring to boil
    • Add cilantro to pot, stir and cover
    • Cook rice as instructed: about 20 minutes, or until liquid has absorbed and rice is fluffy. Enjoy!

  • Winter 2022 CSA – Week 9

    The spring abundance is on it’s way! This week, our members will enjoy the following produce from our farm:

    • Broccolini
    • Bok Choy
    • Sweet Baby Carrots
    • Dill, Bunch
    • Baby Romaine Lettuce
    • Kohlrabi
    • Murasaki Sweet Potatoes
    • Black Spanish Radishes
    • Curly Green Kale (FSO) or Lacinato Kale (WF)

    Did you know that Black Spanish Radishes induce the body’s detoxification enzymes and support healthy liver and gallbladder function? They have an enjoyable little kick. If you’re not a fan of spice, you may peel the skin. I love to thinly slice them and add to salads. Or my favorite taco topping is shredded radishes marinated with a squeeze of lime juice and chopped cilantro!

    Air-Fryer Kohlrabi Fries – Life’s Little Sweets

    Ingredients
    • 2 lbs. 4 ounces Kohlrabi, tops removed, peeled, cut into 1/2 inch wide pieces
    • 1 tablespoon regular olive oil
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cumin
    • 1/4 fresh ground black pepper
    Instructions
    1. In a large mixing bowl, add the prepared Kohlrabi pieces, add the olive oil, salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Mix to combine.
    2. Turn the air fryer to 400°F. Add the prepared Kohlrabi and set to 30 minutes. Halfway through cooking, toss the pieces, so that they cook evenly and pull out pieces that are cooked first. The time may differ between different air fryers. Make sure to check the Kohlrabi pieces when they are close to being done, so they don’t burn.

    Dill Roasted Radishes – A Kitchen Hoor’s Adventures

    Ingredients
    • 1 pound radishes, sliced and cleaned
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons chopped dill
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    Instructions
    1. Preheat oven to 425.
    2. Toss the radishes with the olive oil, dill, salt and pepper. Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
    3. Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender. Cool slightly before serving.

    Bok Choy Stir Fry – Love and Lemons

    Ingredients

    For the Sauce:

    • 1 ½ tablespoons tamari
    • 2 tablespoons rice vinegar
    • 1 teaspoon fresh lime juice, plus extra lime slices for serving
    • ½ teaspoon honey (or maple syrup if vegan)
    • ½ teaspoon minced ginger
    • 1 small garlic clove, minced
    • ½ teaspoon sesame oil

    For the Stir Fry:

    • 1 tablespoon sunflower oil (or any high-heat oil)
    • 4 ounces shiitake mushrooms, stems removed, sliced
    • ½ small head broccoli, florets chopped, stems peeled into strips
    • 2 scallions, chopped
    • 2 baby bok choy, sliced vertically into quarters
    • ½ cup edamame
    • 1 carrot, peeled into thin strips
    • 4 ounces brown rice pasta *(see note)
    • 2 teaspoons sesame seeds
    • sambal or sriracha, for serving
    Instructions
    1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
    2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
    3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
    4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

    Garlicky Broccolini – Food & Wine

    Ingredients
    • Salt 
    • 2 pounds Broccolini (about 4 bunches)
    • ¼ cup extra-virgin olive oil
    • 4 garlic cloves (thinly sliced)
    • 1 teaspoon crushed red pepper
    Instructions
    1. Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
    2. In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.

    Lemon Dill Kohlrabi Fritters – It’s A Veg World After All

    Ingredients
    • 2 heaping cups grated kohlrabi
    • 1 cup diced yellow onion
    • ⅓ cup whole wheat flour – can sub all-purpose or oat flour; may need up to ½ cup
    • 2 teaspoon dried dill – or 2 tablespoon fresh
    • 1 teaspoon dried minced garlic – sub 2 garlic cloves or ½ teaspoon garlic powder
    • 1 teaspoon lemon zest
    • ¾ teaspoon Kosher salt
    • 2 eggs – lightly beaten
    • Olive oil – for cooking; can sub canola or avocado oil
    Instructions
    1. Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
    2. Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
    3. Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
    4. Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain!

    Notes

    • Use about three heaping cups of veggies total. You may need to adjust the amount of onion you add based on how much kohlrabi you get after grating it.
    • Leftovers will last for up to five days in an airtight container in the fridge.
    • To keep the fritters you already made warm while you cook the other ones, place them on a baking sheet and keep in an oven preheated to 250 degrees F (or use the “warm” setting if you have one). 

  • Weekly CSA Share March 20-24

    Included in this weeks share:

    Sweet Onion, Panisse Lettuce, Strawberries, Red Cabbage, Rainbow Carrots, Red Russian Kale, Tokyo Turnips, Kohlrabi, and Black Spanish Radish!

    Kohlrabi- Don’t be intimidated by this purple alien vegetable, once you get familiar cooking with it you will love it. I must admit I was a little skeptical at first but after experimenting with it a few times I have grown to enjoy it’s tasty, nutritious, satisfying crunchiness. Simply cut off the stems  and peel the purple skin. Cut up and toss in your salad, top a pizza or cook it as you would a turnip. Kohlrabi and Carrot Slaw from the Kitchn

    Red Russian Kale-Russian Red kale is one of the heirloom kale varieties dating back to before 1885, also known as Ragged Jack kale and Communist kale. Heirloom kale is the term used to refer to varieties handed down from one generation to the next and like other varieties of heirloom kale it grows from and produces viable seeds. The color  leaves of this kale variety change depending on the air temperature. In colder weather the leaves turn a bright magenta, and in warmer weather, the entire leaf is more green or gray. The stems are thick and fibrous so I recommend discarding them if your going to eat it raw. Chop the leaves very fine and add them to a green salad with other herbs and a tasty dressing, or use them braised with the sweet onion in your share and enjoy a Delicious Kale Quiche.

    Strawberries- Our strawberries are one of a kind. Strawberry Cheesecake Turnovers

    Black Spanish Radish- They have coarse, charcoal-colored skin, and creamy white flesh with a spicy bite. If you’re worried that you won’t be able to handle the heat, salt the radishes before you use them to take the edge off, or try them pickled. I used them in my Kohlrabi and Carrot Slaw to add a spicy flavor, make sure you peel them first. 

    Sweet Onion- First of the spring season. These pearly white onions are so beautiful they’ll make you cry! Cooking them really brings out the sweetness in which they are named for.

    Tokyo Turnips- These small delectable turnips are super easy to cook but just as tasty eaten raw, eat the greens too! Tokyo Turnip Salad -Full Belly Farms

    Red Cabbage- Nutrient dense red cabbage is popular among dietitians as it has a relatively high ratio of nutrients and vitamins to calories and fat. For the maximum benefit, eat a mixture of raw and cooked purple cabbage. When you cook the cabbage, avoid boiling it, as the water will sap the nutrients from the vegetable, sauteing works well for most dishes. When comparing purple cabbage to other varieties, the notable difference is the antioxidant levels. The deeper pigmentation in purple cabbage indicates a richer supply of anthocyanins, which can help lower your risk of cancer, heart disease, macular degeneration and many other diseases.

    Panisse Lettuce- This bright, lime green, oakleaf variety is tender and delicate so its best tossed with a light vinaigrette. Moisture can cause lettuce go bad quickly so make sure its dry before storage after you wash it. It is also recommended to rip the lettuce with your hands rather than chop it with a knife.

    Rainbow Carrots- Taste the rainbow. Make sure these carrots stay fresh by lopping off the tops as soon as you get home. The tops of the carrots suck out the moisture of the carrot and can make it dehydrated and limp but not to worry, if that happens simply soak the carrots in some cold water overnight in the fridge, they will be crispy and delightful in no time.  Given it’s springtime and Easter is just around the corner I thought you might enjoy a little carrot history lesson…. Carrots are a root vegetable originating in Afghanistan. They are a member of the Umbelliferae family, which also includes celery,parsley, dill, cilantro, caraway, cumin. They originated as purple, red, white, and yellow, but never orange. In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots. The settlers at Jamestown in 1607 introduced carrots to North America. -HealthDiaries.Com

    Make sure you order your beautiful colorful array of carrots in time for Easter as they make great a beautiful addition to any Easter basket, use them as edible decoration or and ingredient in your Easter supper. Order Now!

    Colorful Slaw: Red Cabbage, Black Spanish Radish, Watermelon Radish, Carrots, Cilantro

    Tune in for Next Week’s Share

    Peace, Love and Good Clean Food. -Shani