Try out this great recipe we found around the web that feature items from your CSA share:
Tomato Peach Salad with Basil
Ingredients:
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ripe but firm yellow peaches, cut into wedges
4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
1 tablespoon fresh lemon juice
Instructions:
Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.
Try out these great recipes we found around the web that feature items from your share:
Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze
Ingredients:
2 large sweet potatoes, peeled and cubed
4 medium carrots, peeled and sliced into rounds
3 tablespoons olive oil
2 tablespoons maple syrup (or Cane Syrup!)
1/4 cup dried cranberries
1/2 cup chopped walnuts
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
2 tablespoons balsamic vinegar
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
In this week’s CSA we will providing the following produce for members! We hope you enjoy-
Celery
Red Cabbage
Sweet Corn
Purple Kohlrabi
Parsley
Red Leaf Lettuce
Cubanelle Peppers
Tricolor Potatoes
Mixed Summer Squash
Turmeric
WEEK 6 FEATURED ITEM: CUBANELLE PEPPERS
The cubanelle pepper, aka the “Cuban pepper” or “Italian frying pepper”, is a very mild pepper commonly used for cooking. Because of its low Scoville rating (the rating used for spiciness of peppers), it is often considered a sweet pepper, and adds a great crunch in salads, on sandwiches, nachos, and pizza. The flesh of the pepper is thinner than that of a bell pepper, something to keep in mind when preparing as the peppers will cook much quicker.
Cook the chorizo and onion in a skillet over medium heat until the onion is tender and the chorizo is cooked.
Stir in the smoked paprika, hot paprika, cumin garlic and sriracha. Remove from the heat.
Cut the peppers in half the long way, and remove the seeds and pith from the insides.
Arrange the peppers in a 9×13 baking pan.
Spoon the meat mixture into the peppers.
Sprinkle the cheese over the top.
Bake for 20-30 minutes or until the peppers are cooked to desired doneness.
Frog Song suggestions- For smaller peppers, spoon ingredients into halved peppers. For a vegetarian option, substitute rice for chorizo.
Frog Song Mirepoix and Holy Trinity
Mirepoix and the Creole/ Cajun version, the Holy Trinity, are the flavor base in many soups, stocks, and traditional French dishes, as well as gumbo, jambalaya and more, respectively. Our take this week uses cubanelle peppers for the Trinity.
Traditional Mirepoix- Dice onions, carrots, and celery at a ratio of 2:1:1. Sauté on low temp with butter, oil, or a combination until the vegetables sweat and are translucent, careful to not brown or burn.
Holy Trinity- Substitute carrots with cubanelle peppers and prepare in the same manner.
Celery and Pea Salad- Adapted from Frank Stitt’s Southern Table
Ingredients
2 Celery stalks, cut lengthwise in half and sliced 1/4 think, leaves reserved for garnish
1 cup of drained and rinsed chickpeas
1 roasted bell peppers, peeled, seeded, and diced
2 ounces of shiitake mushrooms caps, sauteed and set aside
1/2 red onion, finely chopped
Zest and juice of one lemon
2 tbsp of olive oil
1 1/2 teaspoons of red wine vinegar
Fresh cracked pepper
Directions
Combine celery, chickpeas, roasted pepper, mushrooms, red onion, and zest in a bowl and season with salt and pepper. Toss with olive oil, vinegar, and lemon juice. Garnish with celery greens.
2 inch piece of fresh turmeric, peeled and thinly sliced or grated (or 4 teaspoon dry)
3 Tablespoons whole cane sugar (or granulated sweetener of your choice)
1 cup coconut milk (canned, full fat)
2 Tablespoons maple syrup- (substitute Cane Sugar Syrup!)
1 teaspoon vanilla
Cheesecloth, String
Directions
Roughly grind up all of the ingredients in a spice grinder, including the star anise and cardamom seeds (they are shown whole in the picture). Then in the center of a square or rectangular layered piece of cheesecloth (so small ingredients don’t come out), place black tea, cardamom, cloves, star anise, and black pepper. Gather the corner to the center and tie into a bundle with the string. Cut off any excess cheesecloth from the top.
In a small saucepan, add 3 cups of water. Add the tea bundle, stirring to saturate. Add the grated or sliced turmeric , and bring to a boil. Simmer for 5 minutes. Cover the saucepan, and steep for 10 minutes.
After steeping, remove the tea bundle and the turmeric, strain if needed, and add the whole cane sugar, stirring until dissolved. Place in the refrigerator to chill for 2-3 hours.
In a separate container, mix coconut milk, vanilla and maple syrup (cane syrup).
After tea has chilled, fill tall glasses with ice.
Fill the glasses about 3/4 full with tea. Top with the coconut milk mixture. Serve!
1/2 tablespoon freshly grated turmeric (approximately a 3-inch piece)
1/4 tablespoon freshly grated ginger (approximately a 1-inch piece)
1/4 teaspoon ground cinnamon
1 tablespoon honey (unless you use milk that is already sweetened)
1/8 teaspoon or more freshly ground black pepper
Instructions
We prefer using fresh turmeric instead of the ground powder, but please be aware that turmeric can stain clothes and nails easily. We found that a spoonful of sugar scrubbed into our hands can help take the stain off our skin. (Dishes seemed to be fine and rinsed off easily).
Use the finest setting on your grater to grate the turmeric and ginger. If you don’t have a grater, you can do a very fine mince.
Combine the milk, turmeric, ginger, cinnamon, honey and black pepper in a blender. Purée until combined. (This step is a MUST if you are using dairy milk. Otherwise, your tea will turn into a custard).
In a small saucepan, heat the mixture over low heat for 5 minutes, whisking frequently to prevent the milk from burning. Pour into a mug, sprinkle with more cinnamon if desired and enjoy!
Whisk or blend all ingredients together. Dressing will keep for up to 5 days in an airtight container in the fridge.
Yam Leaves, Stir-Fried Sweet Potato Leaves – Woks of Life
Ingredients
1 pound yam leaves
3 tablespoons vegetable oil
3 cloves garlic (smashed and chopped)
2 slices ginger (julienned)
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional)
¼ teaspoon ground white pepper
2 tablespoons water
Salt (to taste)
1/8 teaspoon sugar
Instructions
Pinch off each leaf, including the stem, from the main stalk and any other tender parts of the vegetables. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
Heat the oil in a wok over medium heat. Add the garlic and ginger, and cook for about a minute. Now turn the heat to high, and add in the sweet yam leaves.
Stir and add in the sesame oil, Shaoxing wine (optional), ground white pepper, water, salt (to taste) and a pinch of sugar. Stir to cook for a couple of minutes until all the leaves are wilted. Serve immediately.
1 1/2 cups shredded fresh beet, (use a shredder attachment on your food processor)
1/2 cup water
Kosher salt and pepper, , to taste
1/2 cup Pompeian Balsamic Vinegar
Instructions
Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
Combine the chopped strawberries, honey, apple cider vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes. Serve immediately or store in the refrigerator up to 2 days.
