1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Honey Vinaigrette
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.
½ cup canola oil
⅓ cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
¼ teaspoon kosher salt
¼ teaspoon black peppery Vinaigrette
Directions
Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.
Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms
Ingredients
1 Head Romaine Lettuce
1 Handful Dandelion greens about 4-6
1 Whole Lemon seeds and all
2-3 Fuji Apples cored
Directions
Place the ingredients into a juicer for a delicious and healthy green lemonade.
Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine
Ingredients
1 pound green cabbage, cored and thinly sliced
1 fennel bulb, cored and thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
2 oranges, peeled and chopped
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup chopped fresh mint leaves
Instructions
Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.
3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
1 pound ground turkey
1 yellow bell pepper
1 cup onion, diced
½ cup mozzarella, shredded
½ cup water
¼ cup cilantro, chopped
2 tablespoons olive oil
1.5 tablespoons ground cumin
1 tablespoon garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
Directions
In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Hello Frog Song Fans! In your share this week, you will find:
Cabbage, Green baby
Celery
Dill
Dandelion Greens
Snow Peas
Purple Daikon Radishes
Strawberries
Sweet potatoes, Murasaki
Zucchini
CSA MEMBER APPRECIATION DAY:
We’re really grateful for all of the CSA members. You guys help making it possible to grow good quality food, and we would like to show our appreciation. Please join us on April 24th, when you will have a chance to meet Amy, John, and Amy Jane (our awesome CSA coordinator). Click here to RSVP. We hope to see you!
Featured Product: Dandelion Greens
Dandelion greens are one of the most nutritionally dense green you can eat, even better than spinach or kale. They are a great source of vitamins and minerals such as: Vitamins A, C and K. They are also believed to reduce swelling and inflammation, and they’re delicious just sautéed with some garlic! If you’re interest on seeing this superfood in our fields, we’ll host farm tours throughout Spring. The next date will be April 16th, but we have several other dates if you’d like to stop by to pick your own strawberries! Please register at Eventbrite so we can make sure that we’ll provide the best experience possible to all of our amazing customers attending the event. See you then!
8 large celery ribs, peeled and thinly sliced (about 4 cups; see note)
1 green apple, peeled and diced
½ English cucumber, seeded and diced
¼ cup finely chopped fresh dill
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest, from 1 lemon
2 tablespoons lemon juice, from 1 lemon
Instructions:
In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold. Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.
1 package medium, firm or extra-firm tofu, drained
2 tbsp soy sauce
1 tbsp cornstarch or arrowroot powder (optional, helps it crisp up)
1 tsp each garlic powder and black pepper (optional, for extra seasoning)
For the Stir Fry:
water or vegetable broth for cooking
2 cups peeled and cubed sweet potato
3 cloves garlic, minced
4–5 cups chopped green cabbage (1 small cabbage or 1/2 a large one)
1 cup peeled and grated carrot (about 2–3 carrots)
2 red bell peppers, thinly sliced
1 bunch green onions, chopped into 1 inch pieces
3/4 cup (100 g) raw cashews
cooked brown rice, for serving (optional)
fresh chopped cilantro, for serving (optional)
For the Sauce:
3 tbsp soy sauce or gluten-free tamari
3 tbsp hoisin sauce (use gluten-free if needed)
1 tbsp maple syrup or coconut sugar
Instructions:
1 – To make the tofu, preheat the oven to 400 degrees F. Cube the the block of tofu and place in a bowl. Add the soy sauce, cornstarch, garlic powder and black pepper and toss to coat. Place the cubes of tofu on a baking tray and bake for 30-40 minutes until browned. 2 – To make the sauce, whisk the soy sauce, maple syrup and hoisin sauce together in a small bowl. Set aside. 3 – To make the stir fry, add the cubed sweet potato to a wok or large skillet with about 1/4 cup of water or broth, cover and let steam until almost fully cooked, approximately 7-8 minutes. Add the cabbage, garlic, bell peppers, carrot and green onion. 4 – Cook over high heat, stirring frequently for 6-7 minutes until the cabbage and peppers are cooked tender but not overcooked. If the pan gets too dry, add 1-2 tbsp water or broth as needed. Add the cashews when there are a couple minutes left (or reserve to use as a topping). 5 – Add the sauce and stir to combine. 6 – If serving right away, divide between four bowls (on top of brown rice, if desired), top with the baked tofu and fresh cilantro and enjoy! Otherwise, store in the fridge in a container for up to 3 days.
1 – Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate. 2 – Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides. 3 – Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through. 4 – Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.
800g (1-1/2 lbs) zucchini, sliced into thin rounds
200g (7 oz) provolone cheese, grated (see Notes)
2 or 3 garlic cloves
A few basil leaves
Olive oil
Salt and pepper
Instructions:
1 – Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn’t large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
2 – Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
3 – While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
4 – When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that’s normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
5 – Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.
Snow Pea and Radish Salad with Mint and Dill – Crowded Kitchen
Ingredients:
3 cups fresh snow peas, sliced thinly on a bias
¾ cup fresh, shelled peas
8 radishes, sliced into thin matchsticks
1 cup thinly sliced cucumber
¾ cup vegan feta cheese (or regular)
For Vinaigrette:
1 ½ tbsp fresh chopped dill
1 ½ tbsp fresh chopped mint
⅓ cup olive oil
3 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest
2 tsp agave (optional)
1 tsp salt
¾ tsp pepper
Instructions:
1 – Prepare all salad ingredients and add toss in a large bowl. 2 – Whisk together vinaigrette ingredients or add to a jar, seal and shake well. 3 – Pour over salad, toss and enjoy!
Our members will enjoy the following produce from our farm this week:
Sweet Baby Carrots
Celery
Dill
Kohlrabi
Red Butter or Red Cherokee Lettuce
Snow Peas
Sweet Red Kale
Tokyo Turnips, loose
Murasaki Sweet Potatoes
Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine
Ingredients
1/2 cup chicken stock or low-sodium broth
2 tablespoons low-sodium soy sauce
1 teaspoon Chinese chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/4 cup fresh ginger, cut into fine matchsticks
1/2 pound snow peas
1 pound medium shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving
Instructions
In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.
6 cups julienned celery (about 1 head of celery) *see note
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
1/4 cup low-sodium chicken broth
3 tablespoon coconut aminos
1 tablespoon rice vinegar
2 teaspoons arrowroot flour
Instructions
Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.
If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
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).
Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.
1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tsp coconut palm sugar (honey or cane syrup will do!)
1 tbsp Korean chili pepper flakes, Gochugaru
2 large garlic cloves crushed
3 scallions chopped, white and green part
1 tbsp sesame seeds
Instructions
Prepare kale by ripping from stems and chopping into bite size pieces.
Put a large pot of water on to boil, salt generously.
Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
Repeat with spinach.
In a medium bowl whisk together remaining ingredients.
Toss greens with dressing, top with sesame seeds.
Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.
