Tag: purple potato

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

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

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • CSA 2026 WEEK 30

    From Our Farm

    Basil, Tulsi

    Eggplant, Japanese

    Peppers, Sweet Habanero

    Potatoes, Purple

    Sweet Potato Greens

    From Our Partners

    Beets – Clem’s Organic Gardens

    Kale, Curly – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Watermelon, Seedless – Watsonia

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

    Japanese-Style Mabo Eggplant with Tomato

    Ingredients:

    • 2 Japanese eggplants
    • 1 tomato (large)
    • 1/2 block firm tofu
    • 80 g (2.8 oz.) ground pork
    • 1 knob ginger (minced)
    • a small amount chili pepper (cut into rounds)
    • 1/2 Tbsp vegetable oil
    • a small amount of sesame oil
    • Japanese pepper powder as desired

    Sauce

    • 80 ml (2.7 fl. oz.) dashi/bonito broth
    • 1 Tbsp Kikkoman Soy Sauce
    • 1/2 Tbsp oyster sauce
    • 1 & 1/3 Tbsp sake (cooking sake)
    • 2/3 Tbsp sugar
    • 1/2 tsp potato starch (or cornstarch)

    Instructions:

    1. Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
    2. Roughly chop up the eggplants, slice the tomato into wedges.
    3. Mix together sauce ingredients.
    4. Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
    5. Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
    6. Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
    7. Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
    8. Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.

    Recipe adapted from: https://www.kikkoman.com/en/cookbook/recipe/00001265.html?

  • CSA 2026 SPRING WEEK 6

    From Our Farm

    Basil, Sweet Italian

    Collards

    Lettuce, Green Romaine

    Onion, Sweet (Cured)

    Potato, Purple

    Squash, Mixed Varieties (medium to large)

    Stone Fruit

    From Our Partners

    Tomatoes, Heirloom or Cherry – Urban Vegetable Project or Little Pond Farm

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

    Stone Fruit Salad with Tomato and Burrata

    Ingredients:

    • 1 lb ripe stone fruits, peaches, pears, plums, nectarines, cherries
    • 1 lb ripe tomatoes
    • ½ c loosely packed basil leaves
    • ½ teaspoon maldon sea salt
    • ½ teaspoon cracked black pepper
    • 8 oz fresh burrata cheese
    • 2 tablespoon extra virgin olive oil, divided

    Instructions:

    1. Halve the stone fruits and remove the pits. Dice into 1″ pieces and place into a salad bowl.
    2. Halve and/or dice the tomatoes into 1″ pieces and toss into the bowl with the diced stone fruit.
    3. Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
    4. Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.

    Recipe adapted from: https://oursaltykitchen.com/stone-fruit-salad/

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.

  • CSA Summer 2 – Week 6

    This week our CSA Members are receiving ELEVEN awesome items listed below!

    We are harvesting from our farm:

    • Lemon Basil
    • Jalapeño Peppers
    • Saijo Persimmons – let fully ripen, until very soft before eating
    • Purple Potatoes
    • Sweet Potato Greens or Malabar Spinach

    Plus these items from our partner producers:

    • Beets and Carrots from Clem’s Organic Garden
    • Tomatoes, Grape or Campari, from New Sprout Organic Farm
    • Green and Yellow Bell Peppers from New Sprout Organic Farm
    • Vidalia Onions from Oso Sweet