Try out this great recipe we found on the web that feature items from your share:
Sweet Potato Three-Bean Salad
Ingredients:
12 ounces sweet potatoes, cut into 1/2-inch dice
8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
6 tablespoons red wine vinegar (try our pear cider vinegar!)
1/4 cup olive oil
1 1/2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/2 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
One 15-ounce can garbanzo beans, drained
One 15-ounce can red kidney beans, drained
1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.
Stone Fruit Medley – nectarines, plums and peaches
FEATURED PRODUCT OF THE WEEK: PURPLE KOHLRABI
One of the most inquired about products at our markets, kohlrabi, the interesting looking bulb that grows above ground, is part of the cabbage family. Kohlrabi is frequently described as a hybrid turnip/cabbage (its name is derived from the German words for cabbage -Kohl and turnip-rübe), and has great versatility in cooking; it can be steamed, fried, roasted, and sautéed. Moreover, it is delicious raw in slaws, salads, or with sea salt as a snack. Just make sure to peel the tough outer layer before preparing.
Kohlrabi Citrus Slaw– (or a take on a vegan ceviche)-
One Kohlrabi, peeled and cubed or julienned
Chopped 1/2 sweet red onion
Chopped Cilantro, about 1/4 cup
Juice of one lime
One tbsp on fresh orange juice
Cherry tomato 1/4 pint, halved
Avocado, diced
Jalapeno, minced with seeds and ribs removed
Sea Salt
Cracked pepper
Olive Oil
Directions
In a bowl, stir coat the kohlrabi with lime and orange juice. Let stand for 10 minutes, and marinate in the fridge for an hour covered. Stir in onions, tomatoes, and jalapenos and pepper. Before serving, top with sea salt and olive oil (the salt will extract water from the kohlrabi if it marinates too long). Eat as a stand alone, with chips, or topping for tacos. Serve with a lime wedge.
Chimichurri sauce or marinade
One bunch parsley- lower half of stems removed
Two scallions
2 garlic cloves
1/4 cup of olive oil
1 tbsp of red wine vinegar
Juice of a lemon to taste
Red Pepper flakes
Salt & fresh cracked pepper
Optional- jalapeno (add to food processor)
Directions
Pulse garlic and scallions in a food processor, and then add parsley bunch and chop very finely. Place in a bowl and stir in vinegar, lemons and pepper flakes. Top with olive oil and salt and pepper to taste. This is great as a steak marinade or finish.
Preheat oven to 450 degree F. Spray a 15×10-inch baking pan with cooking spray; place potatoes in pan.
Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the potatoes, tossing to coat. Bake for 20 minutes, stirring once.
Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until the potatoes are tender and brown on the edges and the tomatoes are soft.
Spring is here! And it brings the most delicious and exciting shares for our CSA members. This week, you’ll find in your box:
Napa Cabbage
Baby Collards
Purple Kohlrabi
Cherokee Lettuce
Strawberries
Sweet Red Onion
Parsley
Sugar Snap Peas from Rainbow Star Farm
Yam Fingerling Sweet Potatoes
Featured product: Snap Peas from Rainbow Star Farms
Snap peas are a delicious edible-pod pea that are a cross between snow peas and garden peas. Its natural sweetnesses makes it a great addition to salads, stir fries, or even as an on-the-go snack.
Our CSA members are well familiar with the versatility of snap peas, but the ones in your share this week are a little more special. They’re carefully grown and harvested by our partner grower Rainbow Star Farm, a 3-acre farm that offers a variety of fresh produce within the city limits of Gainesville, FL. Locally run and operated for over 30 years, Rainbow Star believes in natural and organic cultivation of food. Check out their Facebook and thank you for supporting our local businesses!
1 – In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.
2 – Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.
3 – Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.
4 – Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.
300 grams kohlrabi (1 medium-large head, peeled and julienned)
6 Tbsp. fresh dill (roughly chopped, I didn’t have enough fresh dill, so I threw in some dried dill weed)
1 cup dried cherries
1 lemon (3 tbsp fresh lemon juice)
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 garlic clove (crushed)
100 grams sprouts (alfalfa works but others are great too! I used a mix of lentil, alfalfa, radish, etc – reserve some for garnish, optional)
1 tsp. salt (or to taste)
pepper (fresh, to taste)
Instructions:
1- Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes.
2 – Add the sprouts, salt and pepper, and adjust to taste.
3 – Garnish with reserved sprouts and serve at room temperature.
1 cup diced strawberries (a little more than a half pound of strawberries)
1 cup diced ripe mango (from 2 large mangoes)
1 avocado, diced
1 jalapeno, seeded and diced
2 tablespoons finely diced red onion
2-3 tablespoons diced cilantro
1 small lime, juiced
1/4 teaspoon salt, plus more to taste
Instructions:
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.
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!
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
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.
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.
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
Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
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).
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.
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.
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.
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.
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
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.
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.
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.
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).
It’s up to you whether you’d like to shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
I’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.
No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.
Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.
1 1/2 pounds (675g) Tokyo (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Instructions-
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
