Tag: dandelion

  • 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 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

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

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

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

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • CSA 2022 – Fall Week 12


    This week our members will enjoy the following produce from our farm:

    • Tri-color Beans 
    • Bok Choy
    • Dandelion Greens
    • Baby Lettuce, bag
    • Murasaki Sweet Potatoes (in the box, not in the picture!)

    And these items from our partner growers’ certified organic farms:

    • Orange Carrots, bunch – LPF
    • Cucumbers – WF
    • Cherry Tomatoes – LPF
    • Mint, bunch – WF

    Dandelion Tart – NY Times Cooking

    Ingredients

    • 1 generous bunch dandelion greens, about 12 ounces
    • Salt to taste
    • 2tablespoons extra virgin olive oil
    • 1small onion, chopped
    • 6mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾cup low-fat milk
    • Freshly ground pepper
    • ¾cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust

    Directions

    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch for four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk.

    Roasted Carrots With Mint Lemon Dressing – White on Rice Couple

    Ingredients

    FOR THE ROASTED CARROTS

    • 1 pound carrots , washed and ends trimmed
    • 1 Tablespoon olive oil
    • Kosher salt , to taste
    • fresh cracked black pepper , to taste

    FOR THE MINT LEMON DRESSING:

    • 3 Tablespoons olive oil
    • Zest 1 medium lemon
    • 2 Tablespoons fresh lemon juice
    • 2 teaspoons brown sugar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon Kosher salt , or to taste
    • 1/4 cup chopped fresh mint

    Directions

    1. Pre-heat oven to 400°F.
    2. Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.
    3. While the carrots roast, whisk together all the mint lemon dressing ingredients (olive oil, lemon zest, lemon juice, brown sugar, mustard, salt, and mint).
    4. When carrots are roasted tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing. Serve warm or at room temperature.