Tag: carrots

  • CSA 2026 WEEK 40

    From Our Farm

    Basil, Thai

    Persimmons, Heirloom

    Pumpkin

    Roselle

    From Our Partners

    Beans – Tendwell Farm

    Carrots – Clem’s Organic Garden

    Kale, Curly Green – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

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

    Persimmon Sorbet Recipe

    Ingredients:

    • 1/2 cup sugar
    • 2 pounds very ripe fuyu or heirloom persimmons
    • 1 tablespoon plus 1 teaspoon fresh lemon juice

    Instructions:

    1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
    2. Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet’s consistency will remain soft.)

    Recipe adapted from: https://www.epicurious.com/recipes/food/views/persimmon-sorbet-102954

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

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

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2026 WINTER WEEK 7

    From Our Farm

    Carrots, Sweet Baby

    Galangal

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Red – Blackwater Farms

    Collards – Little Pond Farm

    Lettuce, Red Leaf – Urban Vegetable Project

    Parsley – Little Pond Farm

    Squash, Yellow/Green Mix – Urban Vegetable Project

    Strawberries – Topside Produce Company

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

    Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze

    Ingredients:

    • 2 large sweet potatoes, peeled and cubed
    • 4 medium carrots, peeled and sliced into rounds
    • 3 tablespoons olive oil
    • 2 tablespoons maple syrup (or Cane Syrup!)
    • 1/4 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • Salt and black pepper to taste
    • 2 tablespoons balsamic vinegar

    Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
    3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
    4. While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
    5. Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
    6. Top with chopped walnuts and serve warm.

    Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley

  • Spicy Pickled Eggs

    Ingredients

    48 large Pastured Eggs, hard boiled and peeled
    4 cups apple cider vinegar
    1 onion, sliced
    8 habanero peppers
    7 jalapeno peppers
    2 Tbsp red pepper flakes
    5 dashes of hot sauce of choice
    2 Tbsp salt
    3 Tbsp mustard seed
    3 pinches alum
    4 Tbsp peppercorns
    5 cloves of garlic
    1 cup carrots, sliced
    1 cup cauliflower, sliced

    Instructions

    1. Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
    2. Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
    3. Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.

    Find more recipes here!

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.