Tag: collards

  • CSA 2026 SPRING WEEK 6

    From Our Farm

    Basil, Sweet Italian

    Collards

    Lettuce, Green Romaine

    Onion, Sweet (Cured)

    Potato, Purple

    Squash, Mixed Varieties (medium to large)

    Stone Fruit

    From Our Partners

    Tomatoes, Heirloom or Cherry – Urban Vegetable Project or Little Pond Farm

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

    Stone Fruit Salad with Tomato and Burrata

    Ingredients:

    • 1 lb ripe stone fruits, peaches, pears, plums, nectarines, cherries
    • 1 lb ripe tomatoes
    • ½ c loosely packed basil leaves
    • ½ teaspoon maldon sea salt
    • ½ teaspoon cracked black pepper
    • 8 oz fresh burrata cheese
    • 2 tablespoon extra virgin olive oil, divided

    Instructions:

    1. Halve the stone fruits and remove the pits. Dice into 1″ pieces and place into a salad bowl.
    2. Halve and/or dice the tomatoes into 1″ pieces and toss into the bowl with the diced stone fruit.
    3. Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
    4. Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.

    Recipe adapted from: https://oursaltykitchen.com/stone-fruit-salad/

  • 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

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

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

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • 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 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/