Tag: green kale

  • CSA Fall 2022- Week 4

    This week your share will have the following-

    From Frog Song Organics

    • Galangal
    • Grapefruit
    • Roselle
    • Sweet Potato Bonita Fingerlings
    • Cucumbers

    From New Sprout Organic Farm

    • Green Kale
    • Green Bell Peppers
    • Zucchini
    • Red of Green Leaf Lettuce- Aqua Organic Fresh

    This week’s bin includes the ginger look alike, galangal. It is, in fact, in the same family, with its origins from Southeast Asia. It has a stronger citrusy with pepper tones and a pleasant pine aroma; with a bit more zip than its turmeric and ginger cousins. It is fairly common in Asian dishes, especially Thai.

    Vegetable Thai stir fry

    Ingredients
    • 2 tablespoons of fat of choice, such as coconut oil
    • 1/4 cup finely chopped shallots or red onion
    • 5 to 6 cloves garlic, finely chopped
    • 2 one-inch size pieces galangal, match sticked
    • 1 zucchini, cut into matchsticks
    • 1 bell pepper, diced
    • 1 small fresh red chili, or 1/2 tsp of chili flakes (more or less depending on heat preference)
    • 1 medium carrot, thinly sliced
    • 1 – 1.5 cup chopped mushrooms of choice (any oyster variety is great!)
    • 1/4 cup coarsely chopped Thai basil, if available (you can add sweet Italian if needed)
    • 1 cup coconut rice (jasmine works as well)
    • Optional- 1/2 lbs of cooked Frog Song Ground Pork, 2 cups of cooked shrimp or Tofu (note-if using protein, double stir fry sauce and add to desired “sauciness”).

    For Thai stir fry sauce

    • 2/3 cup coconut milk
    • 2 tablespoons of fish sauce or soy/tamari for vegan
    • Juice from one small lime
    • 1/3 to 1/2 teaspoon dried crushed chili flakes
    • 1 Tbsp of cane syrup or 2 1/2 tsp of granulated cane sugar
    Directions
    •  Combine coconut milk, fish sauce, lime juice, chili flakes, and cane syrup, stirring well. Tailor to your taste- increase chili flakes to increase heat, lime to make a bold flavor, syrup for sweet etc. Set aside, can be made ahead and chilled.
    • Heat oil in a large fry pan or wok, then add the shallots, garlic, galangal, and chili/ chile flakes. Sauté for 1- 2 minutes.
    • Add the carrot, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes, stirring to coat. If using protein, add here as well.
    • Add zucchini, bell pepper, and 1/4 more sauce and cook for another 2-3 minutes.
    • Add more sauce as you cook to desired thickness. Serve over rice and top with basil. Enjoy!

    Notes- This a great way to use leftover vegetables. Incorporate cabbage bok choy, kale, etc towards the end and adjust sauce.

    Pepper Jam Tea Sandwiches- Adapted from Pepper Teigen’s The Pepper Thai Cookbook

    • 6 slices of white or potato bread
    • 3 ounces of cream cheese, at room temperature
    • 6 Tbsp of pepper jam (homemade or store bought)
    • 1 inch of galangal, finely minced
    • 1/2 to 1 cucumber, peeled and thinly sliced
    • Cilantro leaves
    • Salt
    Directions
    • Mix galangal into cream cheese, whipping with a fork.
    • Place bread on counter and dived the cream cheese equally among 3 slices and spread jam on the other 3 slices.
    • Top the cream cheese with cucumber slices, sprigs of cilantro, and sprinkle with sauce. Place jam slices on top and gently press down.
    • Trim off crusts and cut diagonally. Serve with your favorite tea.

    Grapefruit, Walnut, Feta Salad- My Recipes (adapted)

    Ingredients
    • 1 small grapefruit
    • 1 cucumber peeled, de-seeded, cut into chunks
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon sugar
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 4 cups torn lettuce
    • 4 tablespoons crumbled feta cheese
    • 4 tablespoons toasted walnuts
    Directions
    • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.

    • Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.

  • Winter 2022 CSA – Week 9

    The spring abundance is on it’s way! This week, our members will enjoy the following produce from our farm:

    • Broccolini
    • Bok Choy
    • Sweet Baby Carrots
    • Dill, Bunch
    • Baby Romaine Lettuce
    • Kohlrabi
    • Murasaki Sweet Potatoes
    • Black Spanish Radishes
    • Curly Green Kale (FSO) or Lacinato Kale (WF)

    Did you know that Black Spanish Radishes induce the body’s detoxification enzymes and support healthy liver and gallbladder function? They have an enjoyable little kick. If you’re not a fan of spice, you may peel the skin. I love to thinly slice them and add to salads. Or my favorite taco topping is shredded radishes marinated with a squeeze of lime juice and chopped cilantro!

    Air-Fryer Kohlrabi Fries – Life’s Little Sweets

    Ingredients
    • 2 lbs. 4 ounces Kohlrabi, tops removed, peeled, cut into 1/2 inch wide pieces
    • 1 tablespoon regular olive oil
    • 1 teaspoon Kosher salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cumin
    • 1/4 fresh ground black pepper
    Instructions
    1. In a large mixing bowl, add the prepared Kohlrabi pieces, add the olive oil, salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Mix to combine.
    2. Turn the air fryer to 400°F. Add the prepared Kohlrabi and set to 30 minutes. Halfway through cooking, toss the pieces, so that they cook evenly and pull out pieces that are cooked first. The time may differ between different air fryers. Make sure to check the Kohlrabi pieces when they are close to being done, so they don’t burn.

    Dill Roasted Radishes – A Kitchen Hoor’s Adventures

    Ingredients
    • 1 pound radishes, sliced and cleaned
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons chopped dill
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    Instructions
    1. Preheat oven to 425.
    2. Toss the radishes with the olive oil, dill, salt and pepper. Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
    3. Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender. Cool slightly before serving.

    Bok Choy Stir Fry – Love and Lemons

    Ingredients

    For the Sauce:

    • 1 ½ tablespoons tamari
    • 2 tablespoons rice vinegar
    • 1 teaspoon fresh lime juice, plus extra lime slices for serving
    • ½ teaspoon honey (or maple syrup if vegan)
    • ½ teaspoon minced ginger
    • 1 small garlic clove, minced
    • ½ teaspoon sesame oil

    For the Stir Fry:

    • 1 tablespoon sunflower oil (or any high-heat oil)
    • 4 ounces shiitake mushrooms, stems removed, sliced
    • ½ small head broccoli, florets chopped, stems peeled into strips
    • 2 scallions, chopped
    • 2 baby bok choy, sliced vertically into quarters
    • ½ cup edamame
    • 1 carrot, peeled into thin strips
    • 4 ounces brown rice pasta *(see note)
    • 2 teaspoons sesame seeds
    • sambal or sriracha, for serving
    Instructions
    1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
    2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
    3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
    4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

    Garlicky Broccolini – Food & Wine

    Ingredients
    • Salt 
    • 2 pounds Broccolini (about 4 bunches)
    • ¼ cup extra-virgin olive oil
    • 4 garlic cloves (thinly sliced)
    • 1 teaspoon crushed red pepper
    Instructions
    1. Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
    2. In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.

    Lemon Dill Kohlrabi Fritters – It’s A Veg World After All

    Ingredients
    • 2 heaping cups grated kohlrabi
    • 1 cup diced yellow onion
    • ⅓ cup whole wheat flour – can sub all-purpose or oat flour; may need up to ½ cup
    • 2 teaspoon dried dill – or 2 tablespoon fresh
    • 1 teaspoon dried minced garlic – sub 2 garlic cloves or ½ teaspoon garlic powder
    • 1 teaspoon lemon zest
    • ¾ teaspoon Kosher salt
    • 2 eggs – lightly beaten
    • Olive oil – for cooking; can sub canola or avocado oil
    Instructions
    1. Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
    2. Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
    3. Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
    4. Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain!

    Notes

    • Use about three heaping cups of veggies total. You may need to adjust the amount of onion you add based on how much kohlrabi you get after grating it.
    • Leftovers will last for up to five days in an airtight container in the fridge.
    • To keep the fritters you already made warm while you cook the other ones, place them on a baking sheet and keep in an oven preheated to 250 degrees F (or use the “warm” setting if you have one). 

  • Fall 2021 CSA – Week 10

    This week, we will provide our members with the following produce from our farm:

    • Citrus! Grapefruits, Oranges and Mandarin
    • Green Beans
    • Sweet Potato Yams
    • Purple Daikon Radish, bunch (for Wednesday/Friday/Saturday members)
    • French Breakfast Radish (for Thursday members)
    • Fresh Turmeric Root

    In addition we will add the following products from our Partner Producer, Worden Farm:

    • Cherry Tomatoes
    • Green Kale
    We encourage you to check out Cooking with Cara! She is a friend of the farm who has an online yoga platform, and is also an inspirational cook! Join Cara from your own kitchen to make a fun and beautiful sweet potato recipe to enjoy this holiday season! CSA members who use coupon code “frogsong” will enjoy 50% off the class!

    Winter Citrus Salad w Honey Dressing – NYTimes

    Ingredients
    • 2 blood oranges or tangerines
    • 1 pink grapefruit
    • 1 navel orange
    •  Salt
    • ½ small red onion or 1 shallot, chopped
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon sherry vinegar
    • ½ teaspoon honey
    •  Lime or lemon juice to taste
    • ¼ teaspoon freshly chopped tarragon or a pinch dried
    Instructions
    1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
    2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

    Roasted Radishes – Life’s Little Sweets

    Ingredients

    • 1 1/2 pounds (1 bunch) Purple Daikon Radishes, clean, tops and tails cut, cut into 3/4 inch pieces
    • 1-2 tablespoons regular olive oil (organic, if possible)
    • 1/2 teaspoon Kosher salt, or amount to taste
    • 1/4 teaspoon fresh ground black pepper, or amount to taste, plus more for serving
    • 1/4 teaspoon ground cumin

    Instructions

    1. Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Purple Daikon Radishes and add them to a medium-large mixing bowl.
    2. Add the olive oil, Kosher salt, fresh ground black pepper and cumin to the prepared radishes. Stir to combine.
    3. Lay the seasoned radish pieces on the prepared baking sheet; arrange them so that they are not touching.
    4. Bake for 25-30 minutes or until golden or desired crispness is reached. Serve and enjoy!

    You can also use regular red radishes, French radishes, watermelon radishes or another variety available.

    From Scratch Grapefruit Vinaigrette – Earth, Food and Fire
    Ingredients
    • 1 cup Olive oil or any other oil of your choosing
    • 2 Grapefruit – segmented and the juice saved (Only use the Juice if mixing the dressing by hand)
    • ¼ cup brown sugar
    • ½ clove fresh garlic – minced
    • 1 Tbsp Apple cider vinegar
    • 1 sprig fresh rosemary
    • 1 tsp crushed black peppercorns
    • 1 tsp salt
    Instructions
    1. Peel and segment the 2 fresh grapefruits. If mixing by hand, juice the fruit and set aside.
    2. Mince the garlic and fresh rosemary and add to the grapefruit.
    3. Mix  the salt, pepper and apple cider vinegar and brown sugar in with the fruit, garlic and herb.
    4. Use a blender and blitz until smooth. Alternatively whisk all the ingredients vigorously in a bowl.
    5. Add in the oil and blitz (or whisk) again until the grapefruit dressing becomes thick and creamy.
    6. Re-season the vinaigrette with salt and a little sugar if it is very tart.
    7. Store the grapefruit vinaigrette in a glass container such as a mason jar. The dressing will keep in the fridge for up to 3 weeks.