Tag: Mustard Greens

  • CSA 2023 Fall Week 13 – FINAL WEEK!

    Bok Choy

    Salad Tomatoes or Sugar Belle Citrus

    Orange Baby Carrots

    Dried Roselle Hibiscus Loose Leaf Tea

    Mustard Greens

    Spring Mix

    Purple Daikon Radishes

    Green Tomatoes

    Happy Holidays, CSA members! The final week of the Fall season is here, Week 13. As I was wrapping presents this week, it occurred to me how opening up a CSA share is kind of like receiving a gift each week. A shiny green box arrives, you unfold the flaps, and peek inside to discover what mix of colorful fruits and veggies await. Thank you for gifting yourself, or maybe even someone you care about, a CSA membership this season. We hope it felt a little bit like getting a present each week to you, too.

    This week you’ll find a treat in your box that lets you enjoy one of Fall’s signature flavors into the coming months – Roselle Hibiscus Loose Leaf Tea! For a version thats perfect for the winter season try it Caribbean style, also known as Sorrel Tea. It’s ruby red-hued with a warming spiced flavor. Sorrel is a traditional drink in Jamaica and is often served up during the holidays. Try it hot on cold days, or ice it down if you prefer it as a refresher. You can even add rum or alcohol to make a cocktail. Find how to make it in the recipes below.

    This week you’ll also find an Indian inspired recipe for enjoying those flavor packed mustard greens. With a consistency like a creamy thin paste, this would be ideal with rice or roti and gives you an alternative to the go-to sautés. Instead of spinach, I modified this recipe to use seasonal braising mix or collards. You can dial the heat up or down by adjusting the use of the red chile peppers.

    Last but not least, dessert. When searching for holiday recipes, I came across an old civil war period recipe for green tomato cake. Similar to a coffee or spice cake, it intrigued me to find green tomatoes in it! While this week’s recipe is made for modern times, I’m excited to bake it up and imagine what it would have been like to use veggies creatively in leaner ones.

    THIS WEEK’S RECIPES

    Sorrel Tea

    Ingredients

    • 2 cups dried roselle hibiscus
    • 1/2 cups fresh chopped ginger (no need to peel or grate, but do pound or smash open)
    • 6 whole cloves
    • 2 cinnamon sticks
    • 1 teaspoon allspice berries
    • 2 cardamom pods (lightly crushed)
    • 1 cup turbinado sugar or brown sugar (alternative sweeteners like cane syrup or honey can also be used)
    • grated zest or peels from 1 small lime
    • grated zest or peels & juice from 1 medium lemon
    • 2 quarts of water

    Instructions

    1. In a large stockpot combine the roselle, ginger, cloves, cinnamon sticks, allspice berries, cardamom, and sugar.
    2. Cover with 2 quarts of water and stir well to combine.
    3. Bring to a boil over medium heat. Once boiling, remove from heat and add citrus zests, peels & lemon juice. Stir well.
    4. Cover with a lid and steep for at least two hours or longer for a deeper flavor.
    5. Strain tea over fine-meshed sieve and into a jar/pitcher of your choice. (makes 2 quarts)
    6. Enjoy hot or store in fridge with a tight-fitting lid. If storing, leave room at top for shaking before serving later.
    Indian Mustard Greens (Sarson Ka Saag)

    Ingredients

    • 2 large dried red chile peppers (optional)
    • 2 bunches of collards or braising mix
    • 1 bunch of mustard greens
    • 2 tablespoons of ghee
    • 1/2 teaspoon cumin seeds
    • 1/4 cup finely chopped onion
    • 1/2 teaspoon ginger paste
    • 2 teaspoons garlic paste
    • 1/2 tomato, chopped
    • salt to taste
    • 1/2 teaspoon white sugar, or to taste
    • 1/4 cup water

    Instructions

    1. Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

    2. Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

    3. Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

    4. Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

    Recipe adapted from All Recipes

    Green Tomato Cake

    Ingredients

    For the cake

    • 4 cups green tomatoes
    • ½ cup vegetable oil
    • 2 cups white sugar
    • 2 cups eggs
    • 2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 cup chopped walnuts

    For the cream cheese frosting

    • 8 ounces cream cheese
    • 3 ½ cups confectioners powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon milk

    Instructions

    1. Grease a 9×13 baking pan. 
    2. Chop 4 cups green tomatoes (no need to peel or drain!)
    3. Make the batter by first mixing together the vegetable oil, sugar and eggs. In another bowl mix flour, cinnamon, nutmeg, baking soda, salt and chopped walnuts. Mix these 2 bowls together. 
    4. Add in green tomatoes (and juices) and mix. 
    5. Pour mixture in baking pan.
    6. Bake around 40-45 minutes or until a toothpick comes out clean. 
    7. Allow to cool. While the cake is cooling, make the cream cheese frosting using cream cheese, powdered sugar, vanilla and milk. 
    8. Once the cake is cool, frost the cake. Then, slice & enjoy!

    Recipe from Brooklyn Farm Girl

     

  • CSA 2023 – Winter Week 4

    We are providing the following abundance from our farm and our partner growers in this week’s share:

    • Galangal Ginger
    • Mustard Greens
    • Spinach
    • Bonita Sweet Potatoes
    • Scallions – LPF or FSO
    • Cilantro – WF
    • Celery – WF
    • Jalapenos – WF
    • Red Leaf Lettuce – WF
    • Cherry tomatoes – LPF or Slicer Tomatoes – WF

    Veggie Fritters – Food 52

    A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.

    Ingredients

    • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
    • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
    • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
    • 1/2 teaspoon baking powder
    • 1/4 to 1/3 cups all-purpose flour
    • 1 large egg, beaten to blend
    • Olive oil or vegetable oil, for frying
    • Greek yogurt, plain yogurt, or sour cream, for serving

    Instructions

    1. If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
    2. In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
    3. In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.

    Apple, Celery, Sweet Potato Soup – Food for People

    Ingredients

    • 1 tablespoon olive oil
    • 2 cups onions or leeks (sliced)
    • 4 cups celery (chopped)
    • 2 1⁄2 cups sweet potato (peeled and chopped)
    • 2 cups apples (peeled and chopped)
    • 1⁄4 teaspoon salt
    • 2 cups vegetable stock (or broth)
    • 2 cups water
    • 1 teaspoon thyme
    • 1⁄4 teaspoon nutmeg
    • 1⁄2 teaspoon cinnamon
    • 1 tablespoon lemon juice

    Instructions

    1. Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
    2. Cook covered over medium heat for 10 minutes.
    3. Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
    4. Lower heat and simmer 15 minutes until vegetables are tender.
    5. Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.

    Galangal Paste – Singaporean and Malaysian Recipes

    Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.

    Ingredients

    • 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
    • 125 ml (1/2 cup) water or vegetable oil (you might need less)
    • 2 Tbsp vegetable oil to top the jar

    Instructions

    • Cut off the tough outer layer of the galangal and discard.
    • Slice the galangal into thin rounds.
    • Place in the chopper and add water.
    • Chop until you get a smooth paste.
    • Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.

    Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe

    Ingredients

    • 2 large cloves garlic, peeled
    • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
    • One 1 1/2-inch piece fresh galangal, thinly sliced
    • 1/3 cup neutral oil, such as canola, plus more for searing
    • 1 tablespoon fish sauce
    • 1 tablespoon ground coriander
    • 1 1/2 teaspoons sugar
    • 1 teaspoon ground black pepper

    Instructions

    Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.

    Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea

    Ingredients

    • 4 jalapeños, more or less to taste and extra for garnish
    • 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
    • 3-4 cloves garlic, peeled
    • 3/4 cup chickpea cooking liquid or cold water
    • 1 cup tahini
    • 1/4 cup freshly squeezed lemon juice, more to taste and to serve
    • 1/4 cup packed cilantro, leaves and stems chopped
    • 1/2 – 1 1/2 tsp salt, to taste
    • extra virgin olive oil

    Instructions

    1. Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
    2. Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
    3. Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
    4. Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
    5. Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
    6. Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.

     

  • CSA 2022- Fall week 9


    This week the CSA will contain the following from Frog Song Organics:

    • Satsuma citrus
    • Oranges
    • Dill
    • Romaine Lettuce
    • Mustard Greens
    • Jalapeno Peppers
    • Scallions
    • Sugar Cane

    And from our partners at Little Pond Farm:

    • Carrots

    This week you will find satsuma, a small, sweet, seedless form of tangerines, originating in Japan. These are easy peel and delicious to enjoy as or snack and excellent to toss in a salad. Enjoy!

    Satsuma Mandarin Winter Salad- adapted from Cooking On The Weekends

    Ingredients
    • zest of about ½ of a lime
    • juice of 1 lime (about 2 tablespoons)
    • 1 teaspoon honey 
    • 1 tablespoon finely chopped scallions white ends (roots discarded)
    • 1½ tablespoons extra virgin olive oil 
    • ⅛ teaspoon salt
    • 1 tablespoon finely chopped basil, washed and dried
    • 1 pound Satsumas (about 6 satsumas)
    • freshly ground black pepper

    Instructions

    • Make the dressing. In a small mixing bowl, combine the lime zest, lime juice, honey, basil, shallots and salt. Then add the oil and whisk.
    • Prepare the fruit. Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
    • Assemble. Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing over them. Sprinkle with freshly ground black pepper.

    Check back for more fun recipes shortly!

  • CSA Fall 2022- Week 7

    This week your share will include the following from Frog Song:

    • Grapefruit
    • Red Radishes
    • Jalapeno Peppers
    • Mustard Greens
    • Roselle
    • Bonita Sweet Potatoes
    • Turmeric

    From our partner farms

    • Green Leaf Lettuce-Organic Aqua Fresh
    • Green Kale-Worden Farms (Thursday, Friday, Saturday.)
    • Curly Kale (Wednesday) from New Sprout Organic Farm

    When using grapefruit in various dishes, the easiest way to work with them is to segment first. To segment a grapefruit, use the following steps-

    • Start by identifying your “top” and “bottom” of the grapefruit, the top being where the stem connected to the tree. Slice off the top and bottom, perseriving as much flesh as possible.
    • Take your knife and start to cut away the peel. Cut North to South and try to follow the curve of the grapefruit. You want to catch as little of the flesh as possible when removing the peel. If you have any visible white pith or peel remaining, cut them off.
    • Once you have removed the peel and any remaining pith, you will want to start cutting the sections of your grapefruit or “supreme” your grapefruit. “Supreme” is the official culinary term for sectioning a grapefruit (or other citrus fruits).
    • Take your knife and slice on each side of the fruit segment, leaving the tough membrane in between each segment. Remove the segment and repeat until all the segments are removed from the grapefruit membrane. Use your grapefruit segments as desired.

    Lettuce Wraps with Grapefruit Salsa

    This is a great way to utilize your CSA and use up any leftover protien

    Ingredients
    • 1 grapefruit, segmented, cut into pieces
    • 1-2 jalapenos (to desired heat level), de-seeded and minced
    • 1/2 small red onion or 1 shallot, minced
    • 2-3 radishes, cut into small matchsticks
    • 1 lime, juiced
    • 2 Tbsp cilantro, chopped
    • Optional-a few pieces of cut papaya, cut into small chunks
    • 1-2 tsp honey
    • Salt to taste.
    • 3-4 stalks of green lettuce
    • Protein of choice, such as grilled chicken or shrimp.
    Directions
    • Segment grapefruit, squeezing any remaining juice from the peel into a bowl. Cut grapefruit into bite size chunks and place in a bowl.
    • Add remaining except for honey, and combine well.
    • Stir in desired amount of honey-this will thicken the mixture a little.
    • Lay out pieces of lettuce, spoon in your protein, and top with grapefruit salsa.

    Mustard Greens and Chicken with Radish- adapted from Ketogasm

    • 1 tbsp olive oil
    • 1-2 tbsp of mustard of choice
    • 2 cloves of garlic, minced
    • 1 tsp salt
    • 1 pound chicken breast raw, cut into bite-sized pieces
    • 2 cups mustard greens, stems removed and chopped
    • 1 cup radishes sliced
    Directions-
    • In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for an hour, or up to overnight.
    • Heat a large skillet over medium-high heat and add marinated chicken breast. 
    • Cook for 10 minutes, or until chicken becomes opaque, then add in the radishes and mustard greens. Stirring frequently, cook for an additional 5 minutes to allow the greens to cook down. Remove from heat and serve with salt to taste.

    Roasted Bonita Sweet Potatoes with Honey and Turmeric

    Ingredients
    • 2 white sweet potatoes, scrubbed clean and cubed
    • 2 Tbsp honey
    • 2 Tbsp olive oil
    • 1 tsp fresh thyme or sage
    • 1 tsp cinnamon
    • Approx 1/2 inch piece of turmeric, peeled and grated
    • Salt, to taste
    • Pepper, to taste
    Directions
    • Preheat oven to 350 degrees and rimmed baking sheet lined with parchment paper
    • In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, pepper. Grate turmeric over the top.
    • Stir to combine.
    • Place on baking sheet and roast for 25-30 min. Give a stir every 10 minutes as to not burn.
    • Salt to taste, and enjoy.

  • 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.