Tag: braising mix

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!

  • Winter 2022 CSA – Week 6

    This week’s bounty includes the following items:

    • Braising Mix ( baby collards, rainbow chard and kales)
    • Cilantro, bunch
    • Baby Green Cabbage
    • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
    • Watermelon Radishes
    • Spinach
    • Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

    Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

    Ingredients
    Roast Vegetables
    • 1/2 Small cabbage (big cuts)
    • 1 Medium sweet potato (sliced)
    • 1/2 cup water
    • salt (as per taste)
    • 1/4 teaspoon black pepper (crushed)
    • 1/4 teaspoon red chilli powder
    • 1/2 teaspoon oregano, dried
    • 1/2 tablespoon lemon juice
    Sauce
    • 1/2 cup cashew nuts
    • 1/2 cup cilantro
    • 1/2 clove garlic
    • salt (as per taste)
    • 1/4 ” Serrano pepper
    Instructions
    Roast Vegetables
    1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
    2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
    3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
    4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
    Make the Sauce
    1. Soak the cashews in 1/2 cup water for 30 minutes.
    2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
    3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
    4. Garnish with cilantro and serve hot.

    Homemade Cilantro Dressing – Little Broken Blog

    Ingredients
    • 1/2 bunch fresh cilantro
    • 2 garlic cloves
    • 1 Tbsp. white wine vinegar
    • 1/4 cup shredded Parmesan cheese
    • 2 Tbsp. pine nuts
    • 1/3 cup olive oil
    • 2 tsp. fresh lemon juice
    • 2–3 Tbsp. water
    • salt and pepper, to taste
    Instructions
    1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

    Korean Seasoned Kale and Spinach – Abra’s Kitchen

    Ingredients
    • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
    • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tsp coconut palm sugar (honey or cane syrup will do!)
    • 1 tbsp Korean chili pepper flakes, Gochugaru
    • 2 large garlic cloves crushed
    • 3 scallions chopped, white and green part
    • 1 tbsp sesame seeds
    Instructions
    1. Prepare kale by ripping from stems and chopping into bite size pieces.
    2. Put a large pot of water on to boil, salt generously.
    3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
    4. Repeat with spinach.
    5. In a medium bowl whisk together remaining ingredients.
    6. Toss greens with dressing, top with sesame seeds.
    7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

    Radish Salsa – Simple Seasonal

    Ingredients
    • 2 C radishes, finely chopped
    • 3/4 C jalapeños, seeded and small-diced
    • 6 green onions, finely chopped
    • 2 garlic cloves, minced
    • 2 Tbsp cilantro, finely chopped
    • 2 Tbsp lemon juice, freshly squeezed
    • 1/4 tsp salt
    Instructions
    1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
    2. Store in the refrigerator until you are ready to serve.

  • Weekly CSA Share June 6-9

    Braising Mix- This particular braising mix is a mixture of curly kale, collard green leaves and lacinato kale. It gets it’s name “braising” from the style it is cooked–braised. To braise something is to cook it slow, over wet heat, tenderizing methods similar to stewing. Since these leafy greens are a bit rough they need a little tenderizing to be easily digested. Many people use this braised mixture alongside a protein such as steak or chicken, enchilada or veggie fritata. Give the greens a quick rinse, toss them in a pan with some olive oil for a few minutes at first and then add water to simmer it down. Cook on low heat for another 15-20 minutes, throw in some garlic, salt, other veggies and serve it over some crispy red roasted potatoes.

    Red “New” Potatoes-

    Many recipes call for new potatoes, so what exactly is a new potato? The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups. Simply roasting them is a delicious way to prepare. Adjust  your oven rack to lowest position and heat oven to 450 degrees. Toss cut potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Roast until tender and golden brown, about 30 minutes.

    Juliette or Sungold Tomatoes-

     

    Sungold or Juliette tomatoes are an absolute treat. They are savory fruits with explosively sweet flavor. The rich-tasting, juicy cherries of hybrid ‘Sungolds‘ are an intense golden orange, almost tangerine, that absolutely glows on the vines. Juliet tomatoes are an adorable little bright red plum tomato.

    Green Onions/Scallions-

    Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. An interesting way to use up any extra you may have is to make a Chinese Pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and adds flavor to a bowl of plain rice or noodles.

    Corno del Toro Peppers OR Shishito Peppers- We did not have enough of each variety of pepper to supply all of our 70 CSA members so we split them up, some of you received Corno del Toro peppers while others received Shishitos.

    Corno Del Toro- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat! ‘Pepper Roulette’ anyone?? Shishito peppers are the smaller green peppers in your share, they are generally pretty mild but every once in a while (one in 15-20) you will get one that will knock your socks off but there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Try them with some of the various dipping sauces: Ginger Ponzu, Sriracha Soy, Goat Cheese & Cilantro Lime,

    Korean Daikon Radish-

    Mu or Korean radish is a variety of white radish with a firm crunchy texture. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads and slaws as a celery replacement or for an added CRUNCH!

    Thai Basil-

    Thai basil is a popular cooking herb, especially in Southeast Asian cuisines. It adds freshness and a bold, slightly spicy flavor to many Asian dishes, whether it’s infused in curries and sauces or used as a fresh garnish. Thai basil also offers several healing benefits, thanks to its anti-bacterial properties. Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Asian Pesto

    How to: store your basil..

    Japanese Eggplant-

    Not only is it tasty, but Japanese eggplant (which is technically a fruit) also has few calories – only 20 calories per cup – and is very low in saturated fat and sodium. It delivers a hefty nutrient punch of vitamin C, folate, potassium and manganese. An advantage of the Japanese variety of eggplant is that its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices.

    Sweet Corn-

    This sweet corn can be eaten right off the stock, it is naturally sweet and delicious. If you would rather cook it try a simple brush of butter, salt, and pepper, place on low heat over the grill and rotate for a classic summer treat! If your like me and just cant WAIT to get those corn kernels in your teeth eat it raw right off the cob, the milky sweet goodness will have you craving another and you’ll never mess with cooking it again!

    Only 1 More Week To Go…

    Peace, Love, and Good Clean Food

    – Shani