Tag: dandelion greens

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

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

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/

    1. Winter 2024 Week 1

      Dill

      Sugar Belle Citrus (TFG)

      Calamondin Citrus

      Dandelion Greens

      Orange Baby Carrots

      Red Leaf Lettuce

      Sweet Habanero Peppers

      French Breakfast Radishes

      Fingerling Sweet Potatoes

      Happy New Year, CSA Members! It’s the first week of the 2024 Winter Season, and we’re so happy you’re here with us. Get ready for cool season veggies like peas, onions, broccoli, turnips, radishes, sugarcane, and lots of greens. It’s a highly generative season here where we reside, and for that we are grateful!

      This week, you’ll find citrus in your share that are small, orange and thin skinned. They are calamondins, also often called calamansi. Some describe them like a sour tangerine. The skin is so thin and tender that it’s edible and has a sweet flavor. The flesh and juice inside is sour, reminiscent of a lime or lemon. Taken together, it’s a pleasing mouthful of sweet and sour that will make your lips pucker and smile. You’ll find them used most often in marmalade, desserts, juiced in beverages, or enhancing dishes with that sweet/sour acidity. This citrus has a very short shelf life, so you won’t hardly find them in stores. Get to enjoying them sooner than later! Here are three recipes for using them three very different ways: in pie, as a drink, and with fish.

      THIS WEEK’S RECIPES

       

      Calamondin Refresher

      Ingredients

      • 4 Calamondin
      • 1 cup of club soda, seltzer water or water
      • 3 tablespoons of sugar
      • 2 cups of ice cubes

      Instructions

      1. Slice 1 calamondin, remove seeds, and set aside.
      2. Cut 3 calamondin in half, remove seeds, and squeeze the juice in to a tall glass.
      3. Add sugar and club soda to calamondin juice and stir until sugar dissolves.
      4. Add ice cubes and garnish with slices of calamondin.
      5. Serve & enjoy!
      Snapper with Calamondins and Brown Butter
      Ingredients
      1. 2 snapper (or other mild white fish) fillets
      2. 1/2 stick butter
      For the Spice Blend
      1. 1/4 teaspoon cumin
      2. 1/4 teaspoon oregano
      3. 1/4 teaspoon paprika
      4. 1/4 teaspoon black pepper
      5. 1/4 teaspoon coarse kosher salt
      For the Calamondin Relish
      1. 1/2 cup seeded, diced calamondins*
      2. 3 tablespoons olive or grapeseed oil, divided
      3. 2 cloves garlic
      4. handful of fresh parsley, roughly chopped
      5. 1/4 teaspoon salt
      Instructions
      1. Pat the snapper dry with paper towels.
      2. Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
      3. Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
      4. Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
      5. Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
      6. Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
      Notes
      1. *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.

      Recipe from Suwanee Rose

      Calamansi Pie

      Ingredients

      Graham Cracker Crust

      • 1¼ cups graham cracker crumbs
      • ¼ cup granulated sugar
      • 5 tbsp unsalted butter melted and slightly cooled
      • pinch salt

      Calamansi Filling

      • 2 10-oz cans condensed milk
      • ½ cup sour cream
      • ¾ cup fresh calamansi juice or calamansi extract

      Instructions

      1. Preheat oven to 350F
      2. Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
      3. Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
      4. For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.
      5. Transfer into prepared pie dish and smoothen the top.
      6. Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
      7. Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.

      Recipe from The Unlikely Baker

    2. CSA 2023 Fall Week 10

      Green & Yellow Beans

      Dandelion Greens

      Sweet Habanero Peppers

      French Breakfast Radishes

      Spring Mix

      Strawberries (POF)

      Fingerling Sweet Potatoes

      Green Tomatoes

      This Week’s Recipes

      Sweet Habanero “No Heat” Hot Sauce
      •  2 Tbsp Toasted Sesame Oil
      • 20 Habanada Peppers (Stems Removed, Halved)
      • 1 Medium Yellow Onion (Sliced)
      • 4 Cloves Garlic (Peeled and Chopped)
      • 2 Cups of Water
      • 1 Lemon (Zest)
      • 1/4 Cup Agave Nectar
      • 1 Cup Rice Vinegar
      • 1 tsp Ground White Pepper
      • 1/4 tsp Salt

      Instructions

      1. Prepare all fresh ingredients as directed above.
      2. In a deep skillet, add the oil, peppers and onion. Sauté over medium heat until fragrant. Approx 5 minutes.
      3. Add the garlic and water. Bring to a simmer and cook for 10 minutes.
      4. Remove the skillet from the heat and add the lemon zest. Allow to rest for 15 minutes.
      5. After the sauté has rested, transfer it to a blender along with the rest of the ingredients.
      6. Blend on high until very smooth.
      7. Use a funnel to pour it into sterilized containers.
      8. Refrigerate and keep for up to one month. Enjoy!

      Recipe from Meatless Makeovers

      Green Tomato Salsa Verde

      Ingredients

      • 1 pound green, unripe tomatoes
      • Olive oil
      • Salt and pepper
      • 1 jalapeño, chopped
      • 2 garlic cloves, chopped
      • 1/2 cup finely chopped onion
      • 1/4 cup chopped cilantro
      • 1/2 teaspoon ground cumin
      • Juice of 1/2 lime

      Instructions

      1. Slice the tomatoes in half lengthwise and place them in a baking dish. (If using smaller varieties—say, 2 inches or less in diameter—you can leave the tomatoes whole.)
      2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
      3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
      4. Remove the tomatoes from the oven and set aside to slightly cool.
      5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
      6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.

      Recipe from Garden Betty

      Dandelion Green Bruschetta

      Ingredients

      • 1 tablespoon sherry vinegar
      • ½ teaspoon sugar
      • Pinch of salt
      • Freshly ground black pepper
      • 4 strips bacon
      • 2 eggs
      • 2 slices toasted sourdough bread
      • 1 clove garlic
      • ½ pound dandelion leaves, washed and dried
      • 1 tablespoon olive oil

      Instructions

      1. Pre-heat the oven to 450 degrees F.
      2. Mix the vinegar with the sugar and salt until those dissolve. Set aside.
      3. Lay the bacon flat in a cast iron skillet or heavy pan and place in the hot oven. Roast the bacon until it is crisp (about 10 minutes), turning once.
      4. Boil the eggs for 8 minutes, then dunk in cold water and peel. Chop them roughly—the yolks should be barely set.
      5. While the bacon and eggs are cooking, toast the bread. As soon as it is toasted rub both sides with the raw clove of garlic, cut each slice in half and set aside on a plate.
      6. As soon as the bacon is cooked, remove it from the pan and set aside. Pour off all but 1 tablespoon of the rendered bacon fat. Immediately toss the dandelion leaves into the fat in the very-hot pan and stir. Add the vinegar mixture at once and toss again, adding the olive oil last. Pile the wilted leaves onto the toasted bread, break the bacon into pieces, and scatter on top of the dandelions. Finally add the egg. If there are any pan juices left, drizzle these over the top of your bruschetta. Serve at once.

      Recipe from Gardenista

    3. CSA 2023 Spring Week 3

      Week 3 of our Spring CSA season brings:

      • Baby Green Cabbage
      • Celery
      • Baby Carrots
      • Dandelion
      • Dill
      • Romaine Lettuce
      • Scallions
      • Tricolor Potatoes
      • Daikon Radishes

      This week’s CSA box brings a hearty mix of greens, herbs, and root crops. Your daikon radish (which literal translates to “big root”) is a mainstay of sushi restaurants, but when it’s simply relegated as garnish, folks are missing out big time! This veggie is a superfood, packed with vitamins, minerals, and enzymes. The two recipes we share below illustrate its versatility, and also it’s yummy raw. If you prefer to stash them away for now, here’s a few storage tips to keep ’em fresh: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge, sans greens.  You can also freeze it by cutting into smaller pieces, blanching in boiling water for 2-3 minutes, and placing in a freezer-safe container after it cools.

      State of the Strawberry Report

      Thank you, thank you, thank you to everyone who joined us last weekend. We loved sharing the day and the farm with you! We especially appreciate everybody rolling with the strawberry situation at our April 15 Spring Festival. After monitoring the situation for weeks, we made the difficult decision to limit our strawberry U-Pick to pre-registered guests only. We are experiencing our most challenging strawberry crop in a decade. We attribute this mainly to the freeze that we had at the end of December, where we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off a strawberry crop for 2023 for the potential of citrus over the next decade.

      We also experienced pest pressure which caused cosmetic damage to the fruit that did grow. Our yields are the lowest we have ever seen. Those who have visited our U-Pick before will recall that previous years were much more abundant. After watching field conditions carefully without an abundant yield, we knew closing reservations to the field was the right decision.

      Normally this time of year we are swimming in strawberries, sometimes picking over two hundred pounds at a time. This year is a bit different but we will make the best of it. As farmers we are at the mercy of the weather and natural cycles, and in control of very little beyond how we interact with our soil and crops. We are still making a limited amount of jam with the berries that we are harvesting, so make sure to pick up a jar while it lasts. We’ll enjoy this sweet treat and look forward to a more abundant strawberry crop next year!

      Recipes

      Dandelion Greens ‘n Beans Skillet  – adapted from runningtothekitchen.com 

      Ingredients:

      • Large bunch of dandelion greens, washed and chopped
      • Sliced scallions
      • Fresh thyme or rosemary
      • Ground nutmeg
      • Salt & pepper to taste
      • 2 cups white beans (cooked)
      • Splash balsamic vinegar

      Instructions:

      1. Sauté the scallions until softened.
      2. Add the herbs and spices and stir.
      3. Add the dandelion greens, cover and let them steam until tender.
      4. Remove the cover, add the beans and continue cooking until they’re just warmed through.
      5. Turn off the heat, add the balsamic vinegar.
      6. Season to taste and serve!

      Tri-Colored Potato Salad with Dijon Vinaigrette – adapted from cuisineathome.com

      Ingredients:

      • 6 strips FSO bacon, diced
      • 1 lb. tricolor potatoes, quartered
      • ¼ cup each extra-virgin olive oil and white wine vinegar
      • 3 Tbsp. Dijon mustard
      • 1 cup minced scallion whites 1 cup sliced scallion greens
      • ¼ cup dry white wine
      • Salt and black pepper to taste

      Instructions:

      1. Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.
      2. Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.
      3. Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 6  Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.
      4. Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

      Pan Fried Daikon Cake

      Ingredients:

      • 1 ½ cups grated daikon radish
      • 2 teaspoons salt
      • 1 clove garlic, minced
      • ½ cup scallions, chopped
      • 1 egg, beaten
      • ½ cup seasoned bread crumbs
      • ½ teaspoon ground black pepper
      • ½ teaspoon paprika
      • ½ teaspoon chili-garlic sauce (such as Sriracha)
      • 1 ½ cups vegetable oil for frying

      Instructions:

      • Place daikon in a large bowl and sprinkle with salt. Refrigerate for 30 minutes.
      • Drain daikon. Stir in garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce; mix well. Form into 8 patties.
      • Pour oil into a large skillet over medium heat. Fry patties in hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

      Daikon Fettucine with Tomato Basil Sauce

      Ingredients:

      • 1 pound daikon
      • 1 can (14 1/2 ounces) plum tomatoes
      • 3 tablespoons extra-virgin olive oil
      • 1/2 small onion, finely chopped
      • 2 cloves garlic, minced
      • 1 tablespoon chopped fresh basil
      • Salt and freshly ground black pepper
      • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
      1. Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes. Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with hands into the bowl of reserved juice; mash to combine. There should be around 2 cups.
      2. In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper. Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.