Tag: Murasaki Sweet Potatoes

  • CSA 2024 Winter Week 2

    Bok Choy

    Rainbow Carrots

    Sweet Red Kale

    Parsley

    Snow Peas

    Spring Mix

    Farmer’s Favorite Radish Mix

    Murasaki Sweet Potatoes

    Salad Tomatoes

    It’s week 2 of the winter season, and it’s off to a wet and stormy start. We beat out the lightning and heavy winds today for our weekly team lunch together. Farm lunch is a tradition started by Amy & John during the farm’s earliest days, and it continues on all these years later, every week, rain or shine. Back in the packing shed after lunch, the team hunkered down in the storm and prepped sweet potatoes, trimmed turmeric, and started packing CSA boxes for the week.

    In this week’s share, parsley and snow peas make their debut! CSA members will be the only customers receiving snow peas this week, with all the current inventory going in member shares rather than out to markets. Since CSA members buy a share of the harvest in advance, we make every effort to ensure you receive priority access to crops come harvest time. We hope you enjoy these first snow peas of the season!

    Snow peas are flat, thin-skinned with an edible pod. They’re tender and sweet. You can eat them raw or cook them up in a snap.  Toss them in a skillet or wok, steam or sauté – it doesn’t take much to bring out their flavor. Just don’t overcook them so they keep their crunch!

    This week’s recipes inspired by the items in your share include 1) a tabouleh where parsley is the star ingredient 2) a spicy beef stir-fry with snow peas, bok choy and any other veggies you’d like to add and 3) baked Murasakis with miso tahini butter.

    Tabbouleh

    Ingredients

    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup fine #1 bulgur
    • 3 bunches fresh parsley, finely chopped (about 3 packed cups)
    • 2 firm tomatoes, finely chopped
    • 2 green onions, finely chopped
    • ¼ cup fresh mint leaves, finely chopped

    Instructions

    1. Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
    2. Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
    3. When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.

    Recipe supplied by Feel Good Foodie

    Beef Stir-fry with Bok Choy & Snow Peas

    Ingredients

    For the beef and marinade:

    • 12 ounces flank steak(sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces)
    • 1 teaspoon cornstarch
    • 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
    • 1 teaspoon water
    • ¼ teaspoon baking soda

    For the rest of the dish:

    • 4 cups bok choy(cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained)
    • ¾ cup shiitake, oyster or beech mushrooms, washed and drained
    • ¾ cup sugar snap peas or snow peas (washed and drained)
    • ½ cup warm water (or beef stock or chicken stock)
    • ¼ teaspoon sesame oil
    • 2 teaspoons light soy sauce
    • 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce if you have it)
    • 1 tablespoon oyster sauce
    • ¼ teaspoon sugar
    • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
    • ½ teaspoon minced ginger
    • 2 cloves garlic (finely minced)
    • 1 tablespoon Shaoxing wine
    • 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

    Instructions

    1. Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
    2. Next, prepare your veggies—we’re using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
    3. Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
    4. Heat your wok over high heat until it’s lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
    5. Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
    6. Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
    7. When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
    8. Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!

    Recipe sourced from The Woks of Life 

    Baked Murasaki Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Murasaki sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest

    Instructions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

    Recipe from Rainbow Plant Life

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit

     

     

     

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 – Winter Week 2

    Our members will enjoy the following produce in their shares this week:

    • Green Baby Cabbage
    • Dill
    • Baby Lettuce
    • Snow Peas
    • Murasaki Sweet Potatoes
    • Carrots – LPF or Meacham Urban Farm
    • Celery – WF
    • Kale – NSOF

    Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

    Ingredients

    • ½head green cabbage, tough outer leaves discarded (about 1 pound)
    • Salt and black pepper
    • 2scallions, thinly sliced
    • ¼cup picked dill
    • 3tablespoons lemon juice (from 1 small lemon), or more to taste
    • 1small garlic clove, finely grated
    • ½teaspoon granulated sugar, or more to taste
    • 3tablespoons olive oil
    • ¼cup chopped raw almonds
    • 1tablespoon sesame seeds

    Instructions

    1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
    2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
    3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

    Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

    White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

    Ingredients

    Fries:

    • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
    • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
    • 1 teaspoon brown sesame seeds
    • 1 teaspoon black sesame seeds
    • 3/8 teaspoon fine sea salt
    • a few pinches togarashi or cayenne powder (optional – for spiciness)
    • 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
    • dark green part of 1-2 scallions, slivered

    Aioli:

    • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
    • ½ teaspoon wasabi paste (more to taste)
    • squeeze lemon juice

    Instructions

    1. Position a rack in the upper third of the oven and preheat to 425ºF.
    2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
    3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
    4. Serve the fries hot with the aioli for dipping.

    Sausage Potato Soup with Kale – The Recipe Rebel

    This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion finely diced
    • 2 large carrots peeled and finely diced
    • 1 rib celery sliced
    • 2 smoked sausages halved lengthwise and sliced
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • ¼ teaspoon dried thyme
    • ⅛ teaspoon black pepper
    • 4 cups low sodium chicken broth
    • 1½ lbs potatoes about 6 medium, peeled and diced
    • 2 cups finely chopped kale
    • ¼-½ cup cream (optional)
    • freshly grated Parmesan cheese

    Instructions

    1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
    2. Add garlic, salt, thyme and pepper and cook for 1 minute.
    3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
    4. Stir in kale and cream and serve with Parmesan if desired.

    Roast cabbage wedges recipe – Good to Know

    Ingredients

    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions

    1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.