Tag: Cured sweet onions

  • 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 2023 Spring Week 6

    We hope you enjoy all the textures and flavors in this week’s CSA share! Here’s what’s cookin’:

    Green Beans

    Baby Cabbage

    Sweet Corn

    Romaine Lettuce

    Sweet Onions

    Peaches

    Bonita Sweet Potatoes

    Fresh Turmeric

    Cherry Tomatoes (LPF)

    Peach Storage Tips

    Our luscious peaches make an appearance in this week’s CSA share. We handpick our peaches at the peak of maturity, which means they’ll continue to ripen in your kitchen.  Nothing beats a perfectly ripe peach, but if you can’t eat them right away, here’s a few things to keep in mind.

    Peaches are loners. If they can’t be on a tree, they prefer to be alone. So, to avoid bruising, place then stem-side down, preferably in a single layer. If you don’t have space to indulge their solitary nature, go ahead and put them in bags or bowls together, just try to avoid stacking too many on top of any others.

    It is possible to stash them in the refrigerator for a few days. The cool temperature slows down ripening but take heed: this method will dehydrate the fruit. If that happens, and the texture becomes funky, all is not lost – time to make peach butter! Fruit butters are somewhat related to jams, but they don’t require pectin. Check out our simple recipe below.

    If any of your peaches are firm, give them a few more days to ripen. Store them unwashed on the counter, preferable not touching (remember, they’re loners), at room temperature. For a rush job, grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days, you’ll be sinking your teeth into perfection!

    Mock shoes are delicious…what?

    The sweet corn in this week’s CSA share is the heart of the Maque Choux recipe shared below. The unusual name rhymes a bit with achooo (bless you!) and is pronounced, “mock shoe.”  There’s some debate about whether this is a Cajun French or Native American dish, but what everybody agrees on is that it’s delicious and hearty. What we love – beyond the flavor – is that it utilizes the best part of using fresh corn on the cob in your cooking: the “milk” you can extract from the cobs. This milk is starchy, sweet, and will add extra flavor and thickness to soups. The technique is simple: first shuck and remove all the kernels from the cobs. Then, using the back of a knife, scrape along the cobs to extract the liquid. Ca c’est bon!

    Recipes

    Vegan Cabbage Steaks

    Ingredients:

    • baby cabbage
    • 1/2 cup cherry tomatoes
    • 2 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp grated fresh turmeric
    • 2 tsp. paprika
    • 1/2 tbsp. garlic powder

    Instructions:

    1. Cut the cabbage head in half, then in half again. You should have four flat discs of cabbage. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
    2. Brush the cabbage with the olive oil, coating thoroughly. Generously sprinkle on the turmeric, salt, garlic powder, and paprika. Flip the cabbage over and repeat, brushing with oil and sprinkling the seasonings. Top with halved cherry tomatoes and a pinch of red pepper flakes.
    3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

    These steaks are great on their own, or serve them alongside your favorite pasta and sauce.

    Cajun Maque Choux adapted from Southerncooking.com

    Ingredients:

    • 6 ears of corn, one layer of husks peeled back, silks trimmed
    • 4 Tbsp. butter
    • 2 celery stalks, diced
    • 1 red bell pepper, chopped
    • 1 small poblano or jalapeño pepper, diced
    • 1 medium-sized sweet onion, chopped
    • 8 slices of bacon, cut into 1-inch pieces
    • 1 cup heavy cream
    • 1 tsp. cayenne pepper
    • 1 tsp. dried thyme
    • ½ tsp. smoked paprika
    • Salt and pepper, to taste

    Instructions:

    1. Smoke corn in husks on a grill over direct medium heat for around 20 minutes, turning a few times. Let cool, then cut off the cob. Take a second pass with the blunt edge of the knife, pressing to get some of the corn milk to release.
    2. Cook bacon and drain half of grease, reserve for gravies or other applications.
    3. Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
    4. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat.

    Peach Butter adapted from theprariehomestead.com

    Ingredients:

    Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)

    Sweetener, to taste (we recommend unrefined cane sugar or FSO cane syrup).

    Instructions:

    1. Start by removing the pits from your peaches and cutting them into quarters.
    2. Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them– we are wanting a smooth puree, not peach juice)
    3. Next cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol’ pot on the stove.

    Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You’ll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won’t reduce and thicken.

    Stove top Version: This method takes less time, but you need to be there to make sure you don’t get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)

    1. Perform a quick taste test to see if you need to add sweetener, then enjoy or freeze it for later.

  • Spring 2022 CSA- Week 9

    This week’s CSA offering from the farm will include the following:

    • Green Beans
    • Cantaloupe
    • Japanese or Fairytale Eggplant
    • Fennel Bulb with Fronds
    • Red Sweet Onions
    • Parsley
    • Jalapeno Peppers
    • Squash Mix
    • Murasaki Sweet Potatoes

    This week we would like to feature great recipe from bonappetit to take advantage of our Pork share (Interested? You can place your order here!). We hope you enjoy!

    Sizzling Pork and Eggplant Hiyayakko

    “Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu). In this version the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork is exactly what I want on a summer weeknight, spooned into bowls and showered with tons of farmers market basil. —Kendra Vaculin“

    Ingredients
    • 6- oz. package silken tofu
    • 2 medium Japanese eggplant (about 8 oz. total), cut into 3″-long pieces, quartered lengthwise
    • 1 lb. ground pork
    • 2 red Thai chiles, thinly sliced
    • 4 garlic cloves, finely grated
    • 1 2″ piece ginger, scrubbed, finely grated
    • 1 Tbsp. sugar
    • 1 Tbsp. fish sauce
    • 4 Tbsp. soy sauce, divided
    • 3 Tbsp. unseasoned rice vinegar, divided
    • Basil leaves (for serving)

    Preparation

    • Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
    • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
    • Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
    • Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
    • Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.

    Red Curry Japanese Eggplant- bonappetit

    Ingredients
    • 6 Fresno chiles, seeds removed from 3, chopped
    • 4 garlic cloves
    • 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
    • ⅓ cup vegetable oil
    • 1 tablespoon finely grated peeled ginger
    • 1 teaspoon ground cumin
    • ½teaspoon sugar
    • 1 teaspoon kosher salt, plus more
    • 4 Japanese eggplants, halved lengthwise
    Preparation
    • Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
    • Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
    • Marinade can be made 3 days ahead. Cover and chill.

    Another great dish that uses our bulk sausage and maximizes your share, try this meal with a Italian flare.

    Green Beans with Sausage and Fennel- FoodNetwork

    Ingredients
    • 6 tablespoons extra-virgin olive oil
    • 2 pounds green beans, trimmed
    • Kosher salt and freshly ground pepper
    • 8 ounces hot Italian sausage, casings removed
    • 1 small red onion, thinly sliced
    • 1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
    • 2 teaspoons fresh thyme
    Preparation
    • Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet
    • Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
    • Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

    Lemon-Parsley Green Beans-Allrecipes

    Ingredients
    • One pinch of sugar
    • 1 pound fresh green beans, trimmed
    • 2 tablespoons butter
    • 2 teaspoons olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon lemon zest 
    • ¼ cup chopped fresh parsley
    • salt and pepper to taste
    • 1 lemon, cut into wedges

    Preparation

    • Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
    • Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

    Try these recipes and let us know what you think!

  • Summer 1 CSA – Week 1

    Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

    • Sweet Italian Basil, bunch
    • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
    • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
    • Cantaloupe Melon
    • Cucumbers, nonconformers
    • Sweet Yellow Onions
    • Mixed Radish, loose (no tops)
    • Mixed Summer Squash Varieties
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • Slicer Tomatoes, or Plum Tomatoes

    Cucumber and Melon Salad with Basil – source : Well Vegan

    Ingredients
    • 2 large cucumbers (organic preferred)
    • 1 ripe, sweet cantaloupe
    • Small handful of fresh basil or Thai basil, for serving
    • Pinch of red pepper flakes (optional)

    For the dressing

    • 2 tablespoons avocado oil 
    • 2 teaspoons lime juice
    • 1 teaspoon lime zest
    • 1 teaspoon agave
    • Pinch of salt
    Instructions
    1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
    2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
    3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
    4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
    5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

    Green Tomato Stew – source: Holy Cow Vegan

    Ingredients
    • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
    • 1 tsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 sprig (about 15-20) curry leaves
    • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
    • ½ tsp turmeric
    • 1 heaping tsp coriander powder
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions

    1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
    2. Saute for a few seconds and add the green tomatoes
    3. Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    4. Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    6. Turn off heat and serve.

    Summer Squash Salad – source: A Taste of Home

    A colorful and tasty alternative to coleslaw.

    Ingredients
    • 4 cups julienned zucchini
    • 4 cups julienned yellow squash
    • 2 cups sliced radishes
    • 1/4 cup canola oil
    • 1/3 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons snipped fresh parsley or basil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Instructions

    1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

    Fried Green Tomatoes – source : Simply Recipes

    Ingredients

    • 3 medium-sized, firm green tomatoes
    • Salt
    • 1 cup all-purpose flour
    • 1 tablespoon Cajun seasoning (optional)
    • 1/2 cup milk or buttermilk
    • 1 egg
    • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
    • 1/2 cup fine dry bread crumbs
    • 1/4 cup peanut oil, canola oil, or olive oil for frying

    Instructions

    1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
    2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
    3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
    4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain

  • Spring CSA – Week 9

    We are planning to provide the following produce in our members’ shares this week:

    • Snap Beans – Yellow & Green Mix
    • Italian Basil
    • Peaches
    • Cabbage
    • Cherokee Lettuce
    • Sweet Baby Carrots
    • Cucumbers
    • Farmer’s Favorite Radish Mix, loose
    • Yellow Onions, cured
    • Murasaki Sweet Potatoes

    Peach, Feta and Pecan Salad – source: Green Valley Kitchen

    Ingredients
    • A 5 oz bag mixed spring greens
    • 2 peaches – sliced
    • 2 oz of feta cheese – diced
    • 1/2 cup of pecans
    • 2 tbs minced red onion
    • 4 tbs olive oil
    • 2 tbs white wine vinegar
    • 1 tsp honey – 1 small squeeze
    • 6 twists of black pepper from a pepper mill
    Instructions
    1. Wash and dry the mixed spring greens and set aside.
    2. Slice peaches, dice feta and mince the red onion.
    3. Whisk together olive oil, white wine vinegar, honey and black pepper.
    4. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

    Easy Vegan Peach Cobbler – source: Nora Cooks

    Ingredients for Peaches
    • 3 cups sliced or diced peaches, peeled if desired
    • 1/4 cup granulated sugar
    • 1 tablespoon cornstarch
    Ingredients for Batter
    • 1/2 cup vegan butter, melted
    • 3/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon soy milk
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
    2. Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
    3. Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
    4. Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
    5. Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!

    Fresh Basil and Balsamic Bean Salad

    Ingredients
    • Serving of tri-color beans
    • 1/4 sweet onion, thinly sliced
    • tablespoon olive oil
    • tablespoon good balsamic vinegar
    • a few leaves of sweet Italian basil, chopped
    • a couple twists of salt & pepper

    Simply stir ingredients together in a bowl and enjoy this summery bean salad!

    Cabbage Steaks – source: Well Plated

    Ingredients
    • 1 small head green cabbage any dark, loose leaves removed
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic minced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1/3 cup raw pecan halves or walnut halves optional
    • 1 small lemon halved (optional but very good)
    • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

    Instructions

    1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
    2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
    3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
    4. While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
    5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
    I added Black Pearl Mushrooms from Fungi Jon to the dish in the second half of roasting. Yum!