Tag: panisse

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

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

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • Spring CSA – Week 10

    Our members will be enjoying the following produce from our farm this week:

    • Sweet Italian Basil, bunch
    • 1/2 dozen eggs, or roselle tea for our vegans!
    • Cucumbers
    • Rainbow Chard, bunch
    • Panisse Butter Lettuce
    • Sweet Red Onions, cured
    • Tri-Color Potatoes
    • Summer Squash Mix
    • Tokyo Turnips
    • Strawberries!

    Roasted Zucchini and Red Potatoes – source: Cookpad

    Ingredients
    • 6 baby red potatoes
    • 2 medium zucchini
    • 1 tbsp olive oil, extra virgin
    • 2 tbsp unsalted butter, melted
    • 1/2 tsp garlic salt
    • 1/2 tsp dry basil
    • 1/4 tsp cayenne pepper
    Instructions
    1. Chop red potatoes into quarters.
    2. Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
    3. In a small bowl mix together below seasonings.
    4. Preheat oven to 450 degrees
    5. Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
    6. Drain potatoes and spread on baking sheet with chopped zucchini.
    7. Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
    8. Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
    9. Place in oven and roast for 20 minutes.
    10. Turn on broil and broil (7 inches below coil) for 10 minutes.
    11. Let cool for 3 minutes and serve

    Swiss Chard with Pancetta – source : Food and Wine

    Ingredients
    • 2 tablespoons extra-virgin olive oil 
    • 2 ounces pancetta, finely diced
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon chopped rosemary
    • 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
    • Salt and freshly ground pepper
    • 1 1/2 teaspoons red wine vinegar
    Instructions
    1. Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.