Tag: Red butter lettuce

  • CSA 2022- Fall Week 2

    This week, in your CSA, you will find-

    From Frog Song Organics-

    • Okra
    • Heirloom Persimmons (Remember to let ripen and only then eat them!)
    • Sweet Potato Fingerling Yams
    • Tokyo Turnips

    From our Partner Farms-

    • Chestnuts- High Springs Orchard
    • Red Butter Lettuce- Organic Aqua Fresh
    • Butterkin Squash- Clem’s Organic Garden
    • Grape Tomatoes- New Sprout Organic Farm
    • Zucchini- Watsonia Farms

    Butterkin- “what in the world is that?” you may ask. As its name suggests, it is a hybrid between a pumpkin and butternut squash and it is the best of both. Its flesh is vibrant, sweet and smooth. Roast, puree, or even dice and sauté as you would most squash.

    Cane- Rosemary Roasted Vegetables- adapted loosely from Sean Sherman’s The Indigenous Chef

    Ingredients
    • 1 butterkin squash, peeled, seeded and cut into 1/2 inch chunks
    • 3-4 sweet potato fingerlings, cut into 1/2 inch chunks
    • 1/2 bunch of turnips, greens removed, cut into quarters
    • 2 TBS of oil of choice for roasting
    • 2 TBS of chopped rosemary
    • 2 TBS of Frog Song’s Cane Syrup (you can sub maple syrup or honey if you wish)
    • 2 TBS Apple Cider Vinegar
    • 1 tsp of whole grain mustard
    Directions
    • Preheat oven to 425 F. Toss the vegetables with oil to coat generously. Spread the vegetables on a baking sheet, and sprinkle with salt and the fresh rosemary. Roast, shaking the pan often, until the vegetables are tender around 35 minutes (give or take. You want a golden brown hue.)
    • In a small bowl, mix together can syrup, vinegar, and mustard, and brush over the roasted vegetables Return to the oven and roast another 7-10 minutes to glaze. Remove and serve warm.

    How to Prepare Chestnuts

    Market goers have seen chestnuts for the past couple of weeks, and people are often curious what to do with them-besides roasting them over an open fire or course. Make sure to pierce the nut with a knife before roasting or they can explode. One simple way is to boil them.

    • Fill and pot with water.
    • Rinse and dry the chestnuts and then score and “x” in the middle of the nut with a knife.
    • Place the chestnuts in the water and bring to a boil.
    • Bring to a simmer and cook for about 30 minutes.
    • Turn off the heat and let cool in water.
    • When cool, peel the outer shell and then the inner skin.
    • Enjoy with salt and your favorite fresh herbs as a snack or use in recipes.
    • Chestnuts should be refrigerated both before and after cooking. You can also freeze cooked chestnuts to use in your Thanksgiving stuffing.

    Roast Butterkin Soup with Chestnuts- adapted from Proper Foodie

    INGREDIENTS
    • 2 tablespoon oil
    • 1 Butterkin
    • 2 onions peeled and diced
    • Approx. 1 cup cooked de-shelled chestnuts
    • 1 tsp oregano
    • 1 tsp sage
    • 3 1/2 cups of chicken or vegetable stock
    • Salt and pepper
    • 1 cup of heavy cream
    • Chopped parsley to serve

    Directions

    • Pre heat the oven to 400°F. Use a large knife to halve the butterkin, then scoop out and discard the seeds . Place the butterkin halves on a baking tray and rub the flesh with 1 tablespoon oil
    • Place the butterkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
    • Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
    • When the butterkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the butterkin flesh and add to the onions along with chopped roasted chestnuts.
    • Next add the sage, oregano, and salt and pepper.
    • Add around of boiled 3 cups of boiled broth to the pan then stir together well.
    • Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
    • Stir in the cream then serve with extra cream, pumpkin seeds and/or a sprinkle of parsley.

    Garlic, Zucchini and Chestnut sauté

    Ingredients
    • 2 Zucchini, cut in half the long way and cut into ‘half-moons”
    • 1/2 Cup of cooked chestnuts
    • 2 cloves of garlic, minced
    • 1 Tbs of unsalted butter
    • 1 Tbs of Oil
    • Sea salt and pepper to taste

    Directions

    • Heat oil over medium heat. Add butter until melted.
    • Saute garlic until fragrant.
    • Add zuchinni and saute until slightly tender- al dente.
    • Add chestnuts and cook until hot. Stir to make sure mixture is coated and garlic is distributed evenly.
    • Salt and pepper to taste. Enjoy as a great side dish or healthy snack!

  • CSA Summer 2022-Week 12

    This week’s CSA includes the following items:

    From Frog Song Organics-

    • Okra
    • Roselle
    • Turmeric

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Curly Kale- Clem’s Organic Garden
    • Red Butter Lettuce- Organic Aqua Fresh
    • Slicer Tomatoes- New Sprout Organic Farm

    Roselle Juice from Fresh Calyces

    Ingredients
    • 1 pint Roselle calyces
    • Tbsp of cane syrup or honey
    • dash of salt
    • 4-6 cups of water
    Directions
    • Remove the seed pod from the calyces
    • Wash the Roselle calyces
    • Boil water and put in roselle. Add the sweetener and stir. Boil for 5 minutes and remove from heat. Allow to steep, pour in a container and refrigerate. Serve over ice.

    Roselle Small Batch Jam- Whole Natural Kitchen

    Ingredients
    • Ripe rosella fruit
    • Raw sugar
    • Filtered water
    • Lemon juice, just a squeeze
    Directions
    • Remove the calyces (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Mozzarella and Basil Stuffed Tomatoes-Simply recipes

    Ingredients
    • 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
    • 1 cup shredded mozzarella cheese
    • 1/3 cup grated parmesan cheese, divided
    • 1/4 cup packed fresh basil chopped, chopped, plus more for garnish
    • 1 slice bread (enough to make 1/4 cup breadcrumbs)
    • 1 tablespoon salted butter, melted
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Olive oil for drizzling
    Method
    • Preheat oven to 400°F.
    • Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
    • Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper. Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
    • In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
    • Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until
    • tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
    • Garnish with a few torn basil leaves and serve hot.

    Corn Chowder- adapted from Natasha’s Kitchen

    Ingredients
    For the Corn Stock:
    • 4 cups chicken stock
    • 1 1/2 cups milk
    • 1 cup heavy cream
    For the Corn Chowder:
    • 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
    • 3-4 Frog Song Bacon slices
    • 1 large onion, finely diced (1 1/2 cup)
    • 1 large carrot, cut into 1/4″ dice (1 cup)
    • 3 stalks celery, finely diced (1 cup)
    • 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
    • 2-3 tsp sea salt, or to taste
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper, or to taste
    • 2 Tbsp Cilantro, chopped, for garnish
    Directions:

    For Stock

    • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
    • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

    For Chowder

    • Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
    • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
    • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped cilantro.

  • CSA Summer 2022- Week 8

    This week, your colorful bounty will include the following-

    From Frog Song

    • Tulsi “Holy Basil”- Frog Song
    • Mississippi Peas-Frog Song
    • Malabar Spinach-Frog Song

    From our Partner Producers

    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Red Butter Lettuce-Organic Aqua Fresh
    • Cherry Tomatoes- Watsonia Organics
    • Seedless Watermelon- New Sprout Organic Farm

    This week’s CSA includes the power house Tulsi, aka the “queen of the herbs”. Across India, Tulsi has been revered for thousands of years as a sacred herb, and for good reason. As an adaptogen, Tulsi is know to simultaneously increase stamina and energy while helping with mood and relaxation. According to a conclusion of an article looking at various studies on National Institute of Health website : “The finding that the reviewed studies reported favorable clinical effects across these domains suggests that Tulsi may indeed be an effective adaptogen that has a role in helping to address the psychological, physiological, immunological, and metabolic stresses of modern living.” Wow, what an herb indeed! Enjoy a few of these recipes, that include Tulsi, to jump start your day.

    Tulsi Chai- adapted from Simple Indian Recipes

    Ingredients
    • 1 cup Milk
    • 1 1/2 cup Water
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of Ginger or Turmeric (or 1/4 of both)
    • 1/2 tsp sugar
    Directions
    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

    Tulsi Watermelon Sorbet

    Ingredients
    • Approx. 3 cups of diced watermelon
    • 5-10 Tulsi leaves and stems
    • 1 cup of water
    • 1/2 cup of sugar
    • 1/4 cup of lemon juice
    • dash of salt
    • 1 tsp or pectin or gelatin OR 1tbsp of a hard liquor to help with freezing
    Directions
    • Bring water, sugar, to a low boil, stirring until sugar is dissolved. Smash Tulsi with your hands and add to the mixture. (If using pectin, add toward the end of the boil.) Remove from heat (if using gelatin, stir in at this point). Simmer on low for 5-10 min. Allow t cool completely and let the Tulsi infuse with the simple syrup. Add lemon juice once the mixture is cool.
    • Blend watermelon in a blender. Add the Tulsi syrup and dash of salt and continue to blend until smooth. If using a liquor such as vodka, do so at this stage.
    • WITH ICE CREAM MAKER- Add blended mixture to the maker and churn until desired consistency. Scoop out into a freezer safe container and store until ready to serve.
    • WITHOUT ICE CREAM MAKER- Pour mixture into a freezer safe container and freeze. Every 30 minutes, take out of freezer and blend again. Do this twice. Store in freezer until ready to serve.
    • Scoop into a dish and enjoy as a snack, light dessert, or as an excellent palate cleanser between meals!

    Carrot, Apple, and Corn Slaw- Sunset

    Ingredients
    • 2 cups of corn, cut off cob
    •  1/2 cup oil
    • 1/4 cup apple cider vinegar
    •  1/2 teaspoon ground cumin
    •  3/4 teaspoon kosher salt
    •  1/2 teaspoon pepper
    • 1 English cucumber, coarsely shredded
    •  3 large Granny Smith apples, peeled, cored, and coarsely shredded
    •  4 large carrots, coarsely shredded
    •  1/3 cup coarsely chopped parsley

    Directions

    • Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes).
    • Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.

    This meal would be a wonderful addition to BBQ ground pork! Our Pork and Cane Syrup can be ordered here.

    BBQ Ground Pork

    Ingredients
    • 1lb Ground Pork
    • 1 cup chopped onion
    • 1/2 cup of bell pepper
    • 1-2 cloves of garlic, minced
    • 1/4 cup of water
    • 1 cup of Ketchup
    • 1 1/2 tbsp Worchester Sauce
    • 2 tbsp of cane syrup
    • dash of cayenne pepper, to desired heat
    • fresh cracked pepper
    • small dash of nutmeg
    • salt to taste
    Directions
    • In a skillet, cook the ground pork, breaking it up, until cooked through. Remove from heat to a plate, reserving about a tablespoon of fat in the pan.
    • Add onion and pepper, and cook in fat until brown. Add garlic and cook for another 2 minutes.
    • Whisk together water, ketchup, Worchester, cane syrup, cayenne, and nutmeg in a dish.
    • Add pork back to pans with onions and peppers. Mix in “bbq” sauce and simmer for 10 minutes, stirring occasionally. Add water as needed. Salt and pepper to taste.
    • Serve on-top of buns, with carrot and corn slaw. Enjoy!

    How to cook Purple Hull Peas – adapted from Smarty Pants Kitchen

    Shell and rinse – the hulls are not edible.

    Add them to a large stockpot. Recommended but optional: season with your choice of meat (bacon, ham hock, fatback, neckbones, ham, etc). Did you know we offer pastured pork?

    Stovetop: Fill pot with water or broth and bring to a rolling boil. Foam is normal, you can scoop off or leave as-is. Reduce heat to low and cook 45-60 minutes, keep covered with liquid and add more water if needed. Season with salt, pepper and a little garlic and/or onion powder.
    Crock Pot – 4-6 hours on low
    Instant Pot – 10-15 minutes, natural release

  • Summer CSA week -2

    This week in your summer CSA box you can expect the following-

    • Basil
    • Green Cabbage-New Sprouts Organic Farm
    • White Corn-New Sprouts Organic Farm
    • Dandelion Greens- New Sprouts Organic Farm
    • Japanese Eggplant
    • Red Butter Lettuce-Organic Aqua Farm
    • Pineapple Pears
    • Cubanelle Peppers
    • Slicer Tomatoes-New Sprouts Organic Farm

    We hope you enjoy the following recipes this week!

    Sweet White Corn Chowder- Dinner Vine

    Ingredients-
    • 3 ears fresh white corn, kernels cut off cobs
    • 1/2 large baking potato, peeled and chopped into small cubes
    • 1/4 large sweet white onion, chopped finely
    • 1/2 large carrot, chopped finely (or 2 small carrots depending)
    • 2 ribs celery, chopped finely
    • 2 large cloves garlic, chopped
    • 16 oz carton low-sodium chicken stock (sub vegetable stock for vegetarian)
    • 1 1/2 Tbsp butter
    • 1 bay leaf
    • 4 tablespoons white wine
    • 6 tablespoons Half-and-Half
    • 2 1/2 oz sharp 4 cheese blend, shredded (or less if preferred)
    • 2 1/2 strips bacon, for crisping, topping and reserving drippings (optional)
      • 1 tsp fresh thyme leaves, chopped smaller
    • fresh thyme sprigs for garnish & sautéing
    • 0.5-1 tsp kosher salt (to taste)
    • 0.5-1 tsp coarse ground black pepper
    • 1/4 tsp paprika
    • 1/8 tsp red wine vinegar
    Directions
    • Cut corn kernels off cobs, set aside.
    • Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
    • Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
    • Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
    • To pot now add onion, garlic, celery, carrot, salt, pepper, and remaining 2 T butter.
    • Sauté mix adding ½ cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
    • Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
    • Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
    • Remove the bay leaf.
    • Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
    • Gradually add more half-and-half, cheese, salt & pepper as desired.
    • Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
    • Continue to simmer on very low until ready to serve & eat!
    • Garnish with bacon and fresh thyme sprig.

    Note- For vegetarian, omit bacon and use oil in place of bacon grease.

    You can order FSO bacon –here

    Dandelion Tart- NYT Cooking

    Ingredients

    • 1 generous bunch dandelion greens, about 12 ounces
    • Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    • Freshly ground pepper
    • ¾cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Directions
    • Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    • Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    • Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Notes- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk. Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart. 

    Potato Salad with Dandelion Greens- Savory Spin

    Ingredients

    • 1 red onion
    • 4 cloves garlic
    • 2 tsp grated fresh ginger
    • 1 bunch dandelion greens ( about 4 cups after rinsing, drying, and chopping)
    • 1 lemon
    • 1 large potato
    • 2 stalks celery
    • 3 tsp coriander
    • 1/2 tsp turmeric
    • 1 tsp cumin
    • 2 tsp smoked paprika
    • salt and pepper to taste
    • parsley and chili flakes to garnish
    Directions
    • Submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.
    • Peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. Clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.
    • Saute the onion in some olive oil in a large frying pan.
    • Add in the garlic and ginger.
    • Then add in the potato and cover the pan and saute for about 10 minutes.
    • Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.
    • Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.
    • Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.

    Melting Cabbage Eating Well

    Ingredients
    • 1 head green cabbage (about 2 pounds), outermost leaves removed
    • 4 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 1 medium onion, halved and sliced 
    • 4 large cloves garlic, sliced
    • 1 teaspoon caraway seeds
    • 1 teaspoon cumin seeds
    • 3 tablespoons tomato paste
    • 2 cups low-sodium chicken or vegetable broth
    • 1 teaspoon dry mustard
    • Chopped parsley for garnish
    • Whole-grain mustard for serving
    Directions
    • Preheat oven to 350°F.
    • Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
    • Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.

  • Winter 2022 CSA – Week 12

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

    • Sweet Baby Carrots
    • Celery
    • Dill
    • Kohlrabi
    • Red Butter or Red Cherokee Lettuce
    • Snow Peas
    • Sweet Red Kale
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes

    Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine

    Ingredients
    • 1/2 cup chicken stock or low-sodium broth
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon Chinese chile-garlic sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh ginger, cut into fine matchsticks
    • 1/2 pound snow peas
    • 1 pound medium shrimp, shelled and deveined
    • 4 small scallions, thinly sliced on the diagonal
    • Steamed rice, for serving
    Instructions
    1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
    2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

    Sweet Potato Tikki – Dassana’s Veg Recipes

    Ingredients
    • 4 sweet potatoes (shakarkandi)
    • 1 teaspoon ginger-green chili paste
    • 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
    • 1 teaspoon chaat masala
    • ½ teaspoon dried mango powder (amchur powder)
    • 1 teaspoon lemon juice
    • 1 teaspoon crushed roasted cumin or cumin powder
    • ½ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • rock salt (edible and food grade) (sendha namak) or black salt as required
    • oil for frying
    Instructions
    1. Rinse the sweet potatoes well in water.
    2. Roast them in the oven till they are soft and cooked.
    3. Or else pressure cook with enough water and salt till they become soft.
    4. You can also boil them in a pan with water and salt.
    5. Drain the water, let them cool and peel.
    6. With a potato masher, mash the sweet potatoes well.
    7. Add all the ingredients except oil. Mix well.
    8. Shape into medium sized cutlet, tikkis or patties.
    9. Pan fry the cutlets with little oil till both the sides are well browned.
    10. Garnish with some coriander leaves.
    11. Serve Sweet Potato Cutlet with a chutney.

    Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color

    Ingredients
    • 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
    • 2 tbsp olive oil
    • 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
    • salt and pepper to taste
    Instructions
    1. Preheat the grill to medium high
    2. Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
    3. Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
    4. Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste

    Spicy Celery Stir Fry – The Defined Dish

    Ingredients
    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery) *see note
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour
    Instructions
    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking

    Ingredients
    • 2 pounds kohlrabi, with greens if possible
    • 3 tablespoons extra virgin olive oil
    • 1 medium or large onion, finely chopped
    • 2 large garlic cloves, minced
    •  Salt and freshly ground pepper to taste
    • ⅓ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 3 large eggs, beaten
    • 5 ounces feta cheese, crumbled
    • 12 sheets phyllo dough (1/2 pound)
    • 1 tablespoon unsalted butter, melted (optional)
    Instructions
    1. If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
    2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
    3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
    4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
    5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.