Tag: dill dressing

  • Winter CSA 2022 – Week 3

    We will include the following delicious produce in your CSA shares this week:

    • Sweet Baby Carrots, with tops
    • Snow Peas (Wednesday Members) or English Peas (Thursday-Saturday Members)
    • Dill, bunch
    • Sweet Red Kale, bunch
    • Purple Osaka, bunch (Japanese Mustard Greens, pictured here)
    • Napa Cabbage – first harvest of the year for our members!
    • Murasaki Sweet Potatoes – delicious white-fleshed sweet potatoes
    • Celery from Worden Farm

    Napa Coleslaw with Dill – epicurious

    Ingredients
    • 3 cups thinly sliced Napa cabbage (about 3/4 pound)
    • 1 carrot, grated
    • 1 tablespoon minced fresh dill
    • 1/4 teaspoon sugar
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil
    • 2 teaspoons red-wine vinegar, or to taste
    Instructions

    In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the coleslaw with the vinegar, tossing it to combine it well.

    Lemony Dill Pesto – With Food and Love

    Ingredients
    • 2 cups loosely packed fresh dill
    • 3 – 5 cloves garlic {depending on how you take your garlic}
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon sea salt
    • pinch black pepper
    • juice from 1 lemon, about 2 full tablespoons
    • 3 tablespoons of shelled pumpkin seeds + more for garnish
    Instructions

    Combine all the ingredients in a food processor. Pulse until a smooth, yet slightly chunky pesto forms. Drizzle on top of roasted carrots or eat it out of the jar with a spoon, whatevs.

    Stir-Fried Chinese Mustard Greens – The Woks of Life

    Ingredients
    • 4 tablespoons oil
    • 4 cloves garlic (smashed and chopped)
    • A small handful of dried red chili peppers (de-seeded and cut)
    • 1¼ pounds mustard greens (*kale would be a great addition as well)
    • 1½ teaspoons sugar
    • 1 teaspoon sesame oil
    • Salt to taste
    • ½ teaspoon organic chicken bouillon (optional)
    Instructions
    1. Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
    2. Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
    3. Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

    Carrot Greens Pesto –

    Recipe from Jenn, one of our members! yum, thanks for sharing! We love to see your creations!

    Ingredients
    • 1 cup packed carrot top greens. tough stems removed
    • 1 cup kale
    • 1 large clove garlic, roughly chopped
    • 1/2 cup raw unsalted cashews or pine nuts
    • 1/2 teaspoon sea salt
    • 1/2 cup extra virgin olive oil
    Instructions
    1. Rinse carrot tops. Remove all the hard stems and yellow leaves. 
    2. Rinse kale, remove center stem and coarsely chop.
    3. Put all ingredients in the food processor and pulse till a smooth-ish consistency. 

  • Fall CSA 2021 – Week 11 of 12

    In our penultimate share of 2021, we will be including the following produce from our farm:

    • Arugula
    • Bok Choy
    • Dill, bunch
    • Galangal Root (New product alert!!)
    • Sweet Red Kale, bunch
    • Red Leaf Lettuce
    • Jalapeno Peppers
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • And a delicious Seminole Pumpkin from Worden Farm

    Galangal is a rhizome in the ginger family, but its flavor has a lovely floral, slightly citrusy, piney spice. It is a common ingredient in Thai curries and soups, and is frequently made into paste for ease of use. It’s known in ayurvedic medicine to treat arthritis due to its anti-inflammatory properties. It can also help with stomach issues, as it eases discomfort due to inflammation; eat a small piece or enjoy in tea to relieve stomach aches, indigestion or nausea. It contains a good amount of Vitamin C and over a dozen anti-oxidants, so it’s great for overall strength of your immune system. The spice also helps to fight respiratory ailments ; Galangal tea aids in expanding the lungs and loosening up phlegm thanks to its expectorant properties, and has been used for thousands of years as a natural treatment for cold, cough and sore throat.

    Galangal Tea – Healthy Hildegard

    Ingredients – the tubers connected to the root can be used as well when making tea
    • 2 inch piece of fresh galangal root, sliced or minced
    • 400 ml (13 oz) of water
    Instructions
    • Combine water and galangal in saucepan
    • Bring to a boil
    • Reduce heat and simmer for up to 30 minutes
    • Separate or strain galangal root
    • You may also add bags of your favorite tea to the steeped galangal for added benefits and flavor.
    • Adding a squeeze of citrus like lime or grapefruit really cuts the spice of the root. Commonly, the tea is steeped with lemongrass as well.

    Green Tomato Salsa Verde – NY Times Cooking

    Ingredients
    • 1 pound green tomatoes
    • 2 to 3 jalapeño or serrano peppers (more to taste)
    • ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
    •  Salt to taste
    • ½ cup roughly chopped cilantro
    • ¼ to ½ cup water, as needed (optional)
    Instructions
    1. Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
    2. Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

    Creamy Tahini Dill Dressing

    Ingredients
    • 1/2 cup raw tahini
    • 1/4 cup water , plus more as needed to thin
    • 3 to 4 tablespoons fresh lemon juice
    • 1 clove garlic , minced
    • 1 teaspoon raw apple cider vinegar
    • 1/4 teaspoon fine sea salt , plus more to taste
    • 1 large handful fresh dill , finely chopped (stems removed)
    Instructions
    1. In a mixing bowl, combine the tahini, water, 3 tablespoons of lemon juice, garlic, vinegar, and salt. Use a small whisk to stir it all together until it is creamy. Taste and add another tablespoon of lemon juice if a more tart flavor is desired. (You can also add up to another 1/4 teaspoon of salt, to help make the flavor pop.)
    2. Stir in the fresh dill, and let the dressing rest for at least 15 minutes to let the flavors meld. Serve immediately, or store it in an airtight container in the fridge for up a week.
    3. The dressing will thicken quite a bit once it has been in the fridge, so you may want to thin it out with 1-2 tablespoons of water the next time you serve it.

  • Winter 2021 CSA – Week 2

    CSA Members will enjoy these items, mostly from our farm:

    • Dill bunch
    • Spring Mix
    • Watermelon Radishes
    • Osaka Mustard Greens
    • Tomatoes – The Family Garden
    • Grapefruit
    • Small Papaya – High Springs Orchard OR Orange from FSO
    • Turmeric
    • Sweet Potatoes, fingerlings (Traditional Orange “Yams”)

    Flourless Sweet Potato Cake (Paleo, Vegan, Gluten Free)
    I can’t wait to try this guilt-free chocolate cake! It’s grain and dairy free… and made with pureed sweet potatoes! They add to the moistness and richness of the cake. It must be healthier, right?!

    Indian Style Dill and Turmeric Potato Salad
    This warm potato salad is loaded with dill and fresh grated turmeric in place of powder will have powerful health benefits and taste!

    Dill Salad Dressing
    Try this original recipe on all these greens this week, we’ll surely be making a few salads!

  • Weekly CSA Share May 2-5

    Welcome to May!

    This Weeks Vibrant Share Includes: Sweet Red Kale, Summer Squash, Sugar Snap Peas, Strawberries, Baby Lettuce Mix, Napa Cabbage, Rainbow Carrots, Sweet Onion, and Dill

    Strawberries: The beauty of our strawberries is that you can eat them right out of your CSA box. Unlike the majority of strawberry producers in the south, our strawberries are grown organically in the straw. This means we use straw mulch rather than the conventional black plastic and we use natural fertilizers like chicken manure and a boric acid bait sprinkled into the straw to deter bugs and other insects who want to taste the fruits of our labor before you get to. This year we did not spray our strawberries with anything at all, instead we took extra care in cleaning the field everytime we harvest strawberries so that there are no lingering or overly ripe berries enticing the various sweet-toothed creatures. Enjoy your grown-in-straw, strawberries.

    Dill: Eat dill and get a good night’s rest. The flavonoids and vitamin-B complex present in dill’s essential oils, activate the secretion of certain enzymes and hormones in our bodies which have calming and hypnotic effects, thereby helping people get a good night’s sleep. Try this herb on fish, on top of pasta’s, in salads or salad dressings like this one our co-owner Amy made for our 2018 spring farm tour last March. Dill Dressing

    Sweet Red Kale: This purple stemmed variety has tender leaves more so than other varieties of kale. Eat the leaves chopped up in salads or lightly sauteed with onion and garlic. Although they are edible, you may want to strip out the mature purple stems, no amount of cooking will soften them.

    Rainbow Carrots: The trendy rainbow carrots are growing in popularity among foodies all over the country and it’s no surprise. Not only are they delicious and particularly beautiful they are just as healthy as the typical edible orange tuber everyone knows and loves.

    Eat this now- Rainbow Carrots- Time Magazine Carrots are jammed with a wealth of nutrients, and medium-sized sticks are only 25 calories. Standard orange carrots contain vitamin A, and the other hued carrots are equally healthy. Here’s a brief break-down:

    • Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
    • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
    • Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
    • Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
    • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.

    “We want to expand the color and taste palate for consumers since we are so sorely lacking in fruit and vegetable consumption in the U.S.,” says Simon. “If we can get someone to eat another serving of carrots because it has an unusual color, that benefits our consumers. We have a problem not only with low intake of certain nutrients, but with obesity. Fruit and vegetable consumption is always listed as an area [in which] we can do better.”-Time Magazine

    Napa Cabbage: The flavor of napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. Try this cabbage with a little tropical twist… For your next slaw, combine 2 cups of diced mango or pineapple, a finely diced jalapeño, 1 cup of mayonnaise (or substitute), 2 cups of shredded napa cabbage and 4 tablespoons of rice or red wine vinegar. Refrigerate for a couple of hours or overnight, and serve.

    Sugar Snap Peas: Sugar snap peas are a cool season, frost hardy vegetable, growing the best in Florida during the early spring months. Our peas and other legumes help increase the  nitrogen content of our soil, which is beneficial in growing tomatoes and cabbages. All you single ladies out there you better start checking those pea pods..There’s an old wives tale that says If a girl finds nine peas in a pod, the next bachelor she meets will become her husband.

    Baby Lettuce Mix: A stunning mix of different colors, shapes and textures, enjoy this baby lettuce variety because it’s almost too hot to grow this type of lettuce. Enjoy this baby mixture tossed with some sugar snap peas, rainbow carrots and a refreshing Dill Dressing.

    Summer Squash: Our summer squash variety is made up of Yellow crookneck, Patty pan and Zucchini. They all cook the same, simply cut or slice and enjoy them steamed, sauteed, baked, grilled or a variety of other ways.

    Sweet Onion: Known for their mild, even sugary, taste these onions contain more sugars and fewer sulfur-containing compounds than other onions do. Not that I am endorsing this.. but you should know that onions may cure baldness. Go ahead rub head with the onion. The onion juice supposedly encourages hair to grow “thick as thistles.”  Note: You may have to sleep alone, but at least you’ll have hair! 

    Check back next week for the Weekly Share blog post!

    Peace, Love, & Good Clean Food -Shani