Tag: Okinawa Sweet Potatoes

  • CSA 2026 SPRING WEEK 1

    From Our Farm

    Beets, with Tops

    Cilantro

    Kale

    Lettuce, Cherokee

    Onions, Sweet Red

    Peas, English

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Vibrant Beet Soup with Sweet Potatoes

    Ingredients:

    • 1 tbsp extra virgin olive oil
    • 1/2 medium yellow or red onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tbsp ginger, minced or grated (about 1 ½-inch knob)
    • 1 cup chopped celery, about 2 stalks
    • 1/2-1 cup chopped beet green stalks, or swiss chard stalks
    • 1 cup diced carrot, about 1 large carrot
    • 2 cups cubed beets, Peeled. about 2 large beets
    • 6 cups vegetable broth, or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
    • 1 tsp black pepper
    • 2 cups cubed sweet potato, about 2 small, sweet potatoes
    • 2 cups chopped beet greens, or swiss chard greens
    • 3-4 tbsp red wine vinegar
    • 1 cup chopped fresh parsley, for garnish

    Instructions:

    1. Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
    2. Add the beets and carrots and sauté for another 3 minutes.
    3. Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
    4. Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
    5. Stir in the beet greens and cook another 5 minutes until they are tender.
    6. Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.

    Recipe adapted from: https://sweetpotatosoul.com/hearty-beet-sweet-potato-soup/

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • CSA 2026 WINTER WEEK 8

    From Our Farm

    Carrots, Baby (loose)

    Rainbow Chard

    Cilantro – Frog Song Organics or Little Pond Farm

    Lettuce, Panisse

    Sweet Potatoes Okinawa

    Turnips, Tokyo

    From Our Partner Growers

    Cabbage, Savoy – Blackwater Farms

    Onions, Green/Scallions, Bunch – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Roots With Green Salsa

    Ingredients:

    • 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
    • 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
    • 5 scallions, roots trimmed
    • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
    • 1–2 green chiles (such as serrano or jalapeño), finely chopped
    • ¼ cup fresh lime juice
    • Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

    Instructions:

    1. Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.
    2. Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
    3. Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

    Recipe adapted from: https://www.bonappetit.com/recipe/roasted-root-vegetables-with-green-salsa

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • CSA 2026 WINTER WEEK 2

    From Our Farm

    Cabbage, Napa Red

    Carrots, Sweet Baby

    Galangal

    Kale, Curly

    Lettuce, Red Leaf

    Radishes, Purple Daikon

    Sweet Potatoes Okinawa

    From Our Partner Growers

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing

    Ingredients:

    For the dressing:

    3 tablespoons silken tofu

    2 tablespoons white miso

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons unseasoned rice vinegar

    1 tablespoon finely grated, peeled fresh ginger

    1 clove garlic, minced

    1 tablespoon Dijon mustard

    Coarse sea salt

    2 tablespoons peanut oil

    For the slaw:

    3 cups very thinly sliced Napa cabbage

    Coarse sea salt

    1/2 pound Lacinato kale

    1/2 cup shelled peas (about 8 ounces peas in pods)

    8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)

    1/2 cup packed chopped parsley

    2 tablespoons chopped chives

    1 tablespoon finely grated lime zest

    Instructions:

    Make the dressing: Blend tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and ½ teaspoon salt until combined. With the blender running, slowly stream in the oil and blend until creamy. Taste and adjust salt. Set aside.

    Prepare the slaw: Place cabbage in a large bowl and sprinkle with 2 teaspoons salt. Massage until softened and wilted, about 3 minutes. Transfer to a colander, top with a plate and weight, and let drain for 1 hour.  Meanwhile, remove kale stems and thinly slice the leaves; finely chop the stems. Set aside.

    Rinse the cabbage under cold water, then squeeze out as much liquid as possible. Return to the bowl and add kale leaves and stems, peas, and green beans. Toss with 3 tablespoons dressing, adding more as needed.

    Serve: Transfer slaw to a serving bowl, leaving excess liquid behind. Garnish with parsley, chives, and lime zest.

    Recipe adapted from: https://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215?