Tag: Purple Daikon

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • 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 2025 FALL WEEK 10

    From Our Farm

    Beans, Tricolor

    Citrus, Oranges

    Onions, Scallions – SAT

    Spring Mix

    Sugar Cane

    Radishes, Purple Daikon, Loose

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Broccoli – Blackwater Farms

    Cabbage, Red – Blackwater Farms

    Leeks – Little Pond Farm – WED/THURS

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Sweet Potato Salad with Orange Vinaigrette

    Salad Ingredients:

    • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
    • 4 ounces goat cheese, crumbled
    • 1 apple, preferably sweet, cut into matchsticks
    • 3 cups Roasted Sweet Potatoes
    • 1½ cups Candied Pecans
    • ¾ cup Orange Vinaigrette

    Vinaigrette Ingredients:

    Whisk together or shake in a jar

    • 2 tablespoons vinegar, try our new pear cider vinegar!
    • 2 -3 teaspoons grated orange zest
    • ⅓ cup fresh orange juice, from 1 orange
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper

    Instructions:

    1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
    2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

    Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette