Tag: rainbow carrots

  • CSA 2026 SPRING WEEK 10

    From Our Farm

    Basil, Italian

    Cabbage, Baby

    Carrots, Rainbow (loose)

    Peppers, Jalapenos

    Squash, Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Kale, Lacinato – Tendwell Farms

    Lettuce, Romaine – Clem’s Organic Garden

    Plums, Sugar – Watsonia

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

    Cabbage Slaw With Basil

    Ingredients:

    • 3 cups shredded green cabbage
    • 1/2 cup shredded red cabbage
    • 1/2 cup grated carrots
    • 1 grated Granny Smith apple
    • 1 grated beet
    • 2 teaspoons grated orange peel
    • 1 teaspoon Agave syrup
    • 1 teaspoon celery seeds
    • 2 tablespoons apple cider or red wine vinegar (or our pear cider vinegar!)
    • 1 teaspoon Dijon mustard
    • 5 tablespoons of extra-virgin olive oil
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped walnuts (optional)

    Instructions:

    1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
    2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
    3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

    Adapted from: https://health.clevelandclinic.org/herb-friendly-recipe-cabbage-slaw-with-basil

  • CSA 2026 WINTER WEEK 12

    From Our Farm

    Carrots, Rainbow

    Fennel 

    Kale, Curly 

    Lettuce, Red Leaf 

    Parsley

    Peas, Snow 

    Spring Mix 

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Squash/Zucchini Mix – Urban Vegetable Project

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

    Everyday Greens Skillet

    Ingredients:

    • 2 tbsp olive oil
    • 1 clove garlic pressed
    • 1 medium green bell pepper cut to strips
    • 1 medium zucchini squash sliced in half medallions
    • 1 bunch kale torn in bite size pieces
    • 1 cup snap peas
    • 1/8 tsp dried thyme
    • 1/8 tsp onion powder
    • 5 leaves fresh basil
    •  salt & pepper to taste
    • 2 tsp balsamic vinegar (or Pear Cider Vinegar!)

    Instructions:

    1. Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
    2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
    3. Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
    4. Serve hot as a side dish or as a veggie bowl.

    Recipe adapted from: https://www.mangiapaleo.com/2018/03/16/everyday-greens-skillet/

  • CSA 2024 Winter Week 2

    Bok Choy

    Rainbow Carrots

    Sweet Red Kale

    Parsley

    Snow Peas

    Spring Mix

    Farmer’s Favorite Radish Mix

    Murasaki Sweet Potatoes

    Salad Tomatoes

    It’s week 2 of the winter season, and it’s off to a wet and stormy start. We beat out the lightning and heavy winds today for our weekly team lunch together. Farm lunch is a tradition started by Amy & John during the farm’s earliest days, and it continues on all these years later, every week, rain or shine. Back in the packing shed after lunch, the team hunkered down in the storm and prepped sweet potatoes, trimmed turmeric, and started packing CSA boxes for the week.

    In this week’s share, parsley and snow peas make their debut! CSA members will be the only customers receiving snow peas this week, with all the current inventory going in member shares rather than out to markets. Since CSA members buy a share of the harvest in advance, we make every effort to ensure you receive priority access to crops come harvest time. We hope you enjoy these first snow peas of the season!

    Snow peas are flat, thin-skinned with an edible pod. They’re tender and sweet. You can eat them raw or cook them up in a snap.  Toss them in a skillet or wok, steam or sauté – it doesn’t take much to bring out their flavor. Just don’t overcook them so they keep their crunch!

    This week’s recipes inspired by the items in your share include 1) a tabouleh where parsley is the star ingredient 2) a spicy beef stir-fry with snow peas, bok choy and any other veggies you’d like to add and 3) baked Murasakis with miso tahini butter.

    Tabbouleh

    Ingredients

    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup fine #1 bulgur
    • 3 bunches fresh parsley, finely chopped (about 3 packed cups)
    • 2 firm tomatoes, finely chopped
    • 2 green onions, finely chopped
    • ¼ cup fresh mint leaves, finely chopped

    Instructions

    1. Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
    2. Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
    3. When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.

    Recipe supplied by Feel Good Foodie

    Beef Stir-fry with Bok Choy & Snow Peas

    Ingredients

    For the beef and marinade:

    • 12 ounces flank steak(sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces)
    • 1 teaspoon cornstarch
    • 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
    • 1 teaspoon water
    • ¼ teaspoon baking soda

    For the rest of the dish:

    • 4 cups bok choy(cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained)
    • ¾ cup shiitake, oyster or beech mushrooms, washed and drained
    • ¾ cup sugar snap peas or snow peas (washed and drained)
    • ½ cup warm water (or beef stock or chicken stock)
    • ¼ teaspoon sesame oil
    • 2 teaspoons light soy sauce
    • 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce if you have it)
    • 1 tablespoon oyster sauce
    • ¼ teaspoon sugar
    • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
    • ½ teaspoon minced ginger
    • 2 cloves garlic (finely minced)
    • 1 tablespoon Shaoxing wine
    • 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

    Instructions

    1. Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
    2. Next, prepare your veggies—we’re using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
    3. Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
    4. Heat your wok over high heat until it’s lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
    5. Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
    6. Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
    7. When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
    8. Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!

    Recipe sourced from The Woks of Life 

    Baked Murasaki Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Murasaki sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest

    Instructions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

    Recipe from Rainbow Plant Life

  • CSA 2023 Spring Week 1

    Welcome to our Spring Season! Your Week 1 box includes a colorful mix of textures, taste, and nutrition:

    • Broccoli
    • Rainbow Carrots
    • Rainbow Chard
    • Fennel
    • Panisse Lettuce
    • Parsley
    • New Red Potatoes
    • Purple Osaka Mustard
    • Purple Daikon Radishes

    The purple Osaka mustard greens in this week’s box are beautiful and versatile. Enjoy them raw in salads or braise and pair with pork, lamb and sausages, creamy sauces, pungent cheeses, peaches, dill, fennel, cilantro, the list goes on and on. We especially love these greens cooked with our FSO bacon and a splash of apple cider vinegar – perfection! Prefer saving this taste of spring for summertime? Check out our pickled greens recipe below.

    Parsley’s another seasonal offering. It’ll keep in the fridge for about a week if wrapped loosely in dampened paper towels and placed in a resealable bag. We always recommend enjoying our veggies and herbs fresh, and parsley is no exception. It’s an excellent source of vitamins and minerals, antioxidants and phytonutrients. Dried parsley loses some of its magic but is still a healthy, tasty addition to any recipe. When possible, we prefer to slow dry our herbs. For parsley, group the sprigs into bundles. Use rubber bands to secure the stems. Hang the sprigs upside down in a warm, dry location. After a few weeks, your parsley will be brittle to touch and ready to store away.

    Don’t have time or space to slow dry? We’ve got you covered! Here’s a quick workaround: remove the stems and arrange the leaves on a paper towel-covered plate. Cover with another paper towel and microwave for around 40 seconds, followed by 20 second bursts until all moisture is removed. Grind into a powder using a mortar and pestle or a food processor, and store them in an airtight container.

    Finally, for those preparing an Easter feast next weekend, we’re sharing some inspiration for a pièce de résistance that will bring extra joy to your nearest and dearest. Bon appetit!

    Recipes

    Roasted Fennel, Chickpea and Kale Salad

    Ingredients:

    • 1 fennel bulb
    • ½ cup chickpeas
    • 3 garlic cloves, halved
    • 1tbsp freshly ground turmeric
    • sea salt
    • 2 tbsp olive oil
    • large bunch of curly kale
    • fresh coriander to garnish, optional

    Dressing

    • 1 tsp fresh ginger, peeled and grated
    • 2 tbsp olive oil
    • 1/4 lemon, juice
    • pinch of sea salt

    Instructions:

    1. Preheat the oven to 400F
    2. Cut fennel into 8 wedges, place into a bowl and toss with 1/2tbsp turmeric, sea salt and ½ tbsp olive oil. Place onto 1 side of a baking sheet.
    3. Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with remaining turmeric, sea salt and ½ tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
    4. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1 tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
    5. Mix all of the ingredients for the dressing.
    6. Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.

    Pickled Osaka Mustard Greens – adapted from saveur.com

    Ingredients:

    • ½ lb mustard greens
    • 2 tablespoons sugar
    • ¼ cup white vinegar
    • 1 tablespoon coarse sea salt
    • 3 serrano chiles, split lengthwise

    Instructions:

    1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
    2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
    3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving with spicy meat dishes, stir fry, or salads.

    Easter Leg of Lamb with Greens – adapted from marthastewart.com

    Ingredients:

    • ⅓ cup extra-virgin olive oil plus 1 tablespoon, for brushing
    • 1 fennel bulb, trimmed and finely chopped
    • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
    • 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
    • 1 ½ cups thinly sliced mustard greens and rainbow chard mix
    • 1 teaspoon fresh fennel frond
    • Freshly ground black pepper
    • ¼ cup chopped fresh mint
    • ½ cup crumbled feta cheese
    • 1 half leg of lamb (3 ½ to 4 pounds), semi-boned and butterflied (with shank bone)
    • Coarse salt
    • 1 teaspoon dried oregano, crumbled
    • ½ cup dry white wine, plus more if needed

    Instructions:

    1. In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel fronds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
    2. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
    3. Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
    4. Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
    5. Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
    6. Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb.

  • CSA Winter Week 9

    This week members will enjoy:

    • Baby Green Cabbage
    • Rainbow Carrots
    • Dandelion Greens
    • Fennel bulb & fronds
    • Panisse Lettuce
    • Snow Peas
    • French Breakfast Radishes
    • Fingerling Sweet Potatoes
    • Celery – Worden Farm

    An Abundance of Greens to Nourish the Body and Soul

    Mardi Gras and gumbo are famous worldwide, but outside of Louisiana the Lenten tradition of Gumbo Z’herbes is lesser known. Religion had a major influence on the culinary traditions of South Louisiana, a colony that was Catholic by law until the 1803 Louisiana Purchase. This “gumbo of herbs” was a mainstay of the Creole Lenten diet and, like Mardi Gras, is now enjoyed by everyone regardless of religious affiliation.

    Gumbo z’herbes is a showcase of the early spring harvest with anywhere from five to a dozen types of greens. Mustard, dandelion, collards, and kale make it nourishing for the body and soul.  The secret is the roux, that flour and fat mix that thickens soups and sauces. In Gumbo z’herbes, it adds a depth that makes for a perfect vegetarian dish. Frog Song ham hock or chorizo sausage are tasty additions for meat eaters, if we do say so ourselves.

    Like many soups, Gumbo z’herbes tastes better the day after it’s prepared, once the flavors have had time to settle. Experiment with more or less greens, but we recommend at least five. This is the perfect way to use up any beet, carrot, or turnip tops leftover from your previous CSA boxes. Be creative, experiment, and laissez les bon temps rouler in your kitchen!

    Gumbo Z’herbes – adapted from Louisianacookin.com

    • 14 cups water
    • 2 tablespoons plus 2 teaspoons kosher salt, divided
    • 1 bunch mustard greens, stemmed and chopped
    • 1 bunch collard greens, stemmed and chopped
    • 1 bunch kale, stemmed and chopped
    • 1 bunch Swiss chard, stemmed and chopped
    • 1 bunch dandelion greens, chopped
    • 1 head romaine, panisse, or green leaf lettuce (not iceberg)
    • 4 cups baby green cabbage
    • 1 cup baby spinach
    • 1 cup arugula
    • 2 medium sweet onions, chopped
    • 5 cloves garlic, smashed
    • ¼ cup unsalted butter
    • 5 tablespoons all-purpose flour
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons fresh dill
    • ½ teaspoon cayenne pepper
    • 1 teaspoon filé powder
    • Hot cooked rice, to serve
    • Garnish: chopped fresh parsley, hot sauce, fresh lemon juice
    • Optional: ham hock or chorizo links
    1. In a large enamel-coated Dutch oven, bring 14 cups water and 2 tablespoons salt to a boil over medium-high heat. Gradually add all greens, onions, and garlic. Return to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. Drain well, reserving liquid.
    2. In the work bowl of a food processor, place greens mixture; pulse until puréed. (Purée in batches, if needed.)
    3. In same Dutch oven, melt butter over medium-high heat. Whisk in flour; cook, whisking occasionally, until light golden brown, about 5 minutes. Whisk in 10 cups reserved cooking liquid until smooth. Stir in greens mixture. Bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Stir in parsley, dill, cayenne, and remaining 2 teaspoons salt; cook, stirring occasionally, until slightly thickened, about 40 minutes.
    4. Stir in filé before serving. Serve over rice. Garnish with parsley, hot sauce, and lemon juice, if desired.

    Sautéed Dandelion Greens with Eggs – adapted from abeautifulplate.com

    Ingredients:

    • 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
    • 2 tablespoons (30 g) unsalted butter clarified butter or ghee
    • 1 large leek, white and light green parts only sliced lengthwise and finely chopped
    • 4 large eggs
    • ¼ cup crumbled feta cheese

    Instructions: 

    1. Blanch the Dandelion Greens in a large pot of salted, boiling water for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
    2. Melt the butter in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
    3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

    Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad – foodandwine.com

    Ingredients:

    • 1 (8-ounce) goat cheese log
    • 3/4 cup extra-virgin olive oil, divided, plus more for greasing
    • 3 thyme sprigs
    • 1/2 cup plain dry breadcrumbs
    • 1/2 teaspoon dried thyme
    • 1/4 cup red wine vinegar
    • Kosher salt
    • Freshly ground black pepper, to taste
    • 8 cups loosely packed lettuce leaves
    • Garlic Croutons

    Instructions:

    1. Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
    2. Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
    3. Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
    4. Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.