Tag: red onions

  • Spring 2022 CSA – Week 5

    This week, our members will enjoy the following produce from our farm:

    • Rainbow Carrots
    • Baby Green Cabbages
    • Sweet Corn
    • Baby Fennel Bulbs with Fronds
    • Romaine Lettuce or Arugula
    • Bunched Dandelion Greens
    • Cured Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Stone Fruit Medley – Peaches, Nectarines and Plums

    Tomato Peach and Corn Salad – Southern Living

    Ingredients
    • 2 beefsteak tomatoes, each cut into 8 wedges
    • 1 peach, diced (about 1 cup)
    • 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
    • 1/4 teaspoon kosher salt
    • 1/4 cup Honey Vinaigrette
    • 2 ounces feta cheese, crumbled (about 1/2 cup)
    • 1/4 teaspoon black pepper

    Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

    • ½ cup canola oil
    • ⅓ cup white balsamic vinegar
    • 2 tablespoons honey
    • 2 teaspoons minced red onion or shallot
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black peppery Vinaigrette
    Directions
    1. Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

    Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms

    Ingredients
    • 1 Head Romaine Lettuce
    • 1 Handful Dandelion greens about 4-6
    • 1 Whole Lemon seeds and all
    • 2-3 Fuji Apples cored
    Directions

    Place the ingredients into a juicer for a delicious and healthy green lemonade.

    Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine

    Ingredients
    • 1 pound green cabbage, cored and thinly sliced
    • 1 fennel bulb, cored and thinly sliced
    • 1/2 small red onion, thinly sliced 
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice 
    • Kosher salt
    • Freshly ground black pepper
    • 2 oranges, peeled and chopped 
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • 1/4 cup chopped fresh mint leaves
    Instructions
    1. Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
    2. Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.

    Ground Turkey Sweet Potato Skillet – Life, Love, Liz

    Ingredients
    • 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
    • 1 pound ground turkey
    • 1 yellow bell pepper
    • 1 cup onion, diced
    • ½ cup mozzarella, shredded
    • ½ cup water
    • ¼ cup cilantro, chopped
    • 2 tablespoons olive oil
    • 1.5 tablespoons ground cumin
    • 1 tablespoon garlic, minced
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Directions

    In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.

  • Summer 1 CSA – Week 5

    This week, our members will receive the following produce from our farm, and our partner producers’ farms:

    • Sweet Italian Basil, bunch
    • Japanese Eggplant
    • Malabar Spinach
    • Collard Greens – NSOF
    • Red Beets, loose – NSOF
    • Sweet Red Onions
    • Plum Tomatoes
    • Butternut Squash – NSOF
    • Florida Pears
    • Florida pears are fine textured inside, and will be juicier when ripe
    • If you leave your pears on the counter for a few days, they will ripen and turn lighter, a yellowish green

    Roasted Beet and Winter Squash – NY Times Cooking

    Ingredients
    • 2 pounds kabocha or butternut squash
    • 1 bunch beets
    • 2 tablespoons red wine or sherry vinegar
    • 1 teaspoon balsamic vinegar
    • Salt and freshly ground pepper
    • 1 small garlic clove, minced or put through a press
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons walnut oil
    • 3 tablespoons chopped walnuts (about 1 1/2 ounces)
    • 2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
    Instructions
    1. Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
    2. Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
    3. Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
    4. Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

    Malabar Spinach Chutney – Healthy Indian

    Ingredients
    • 3 Cups Malabar Spinach – Washed, rinsed, chopped
    • 5 Chili Peppers Dry Red Chili – Medium length
    • 1 Cup Onion – Fine Cut
    • 2 Cloves Garlic – Medium size
    • 1 Teaspoon Mustard Seeds
    • 1 Teaspoon Fenugreek Seeds
    • 1 Teaspoon Tamarind – or to taste
    • 1 Teaspoon Sea Salt – or to taste
    Instructions
    1. Cut spinach, onions and garlic and set them aside in separate piles.
    2. Sauté spinach in a half teaspoon of oil for about 3 to 5 minutes and set aside in a bowl.
    3. Sauté seasoning ingredients (red chili pepper, mustard seeds, fenugreek seeds) and set aside to cool.
    4. Gather sautéed seasoning ingredients, tamarind, salt and turmeric in a plate.
    5. Blend to coarse powder.
    6. Add sautéed spinach to the powder and blend one more time to ensure they are mixed well.
    7. Sauté onions and garlic in one teaspoon of oil till golden brown.
    8. Mix with the blended ingredients and transfer to serving dish.

    Stir-fry Eggplant and Basil – Food 52

    Ingredients
    • 3 eggplant (the long, skinny type)
    • 1 1/2 cups basil leaves
    • 2 green onions or scallions, minced
    • 2 cloves of garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 pinch red pepper flakes
    • 2 tablespoons Extra virgin olive oil
    • 1 tablespoon water
    Instructions
    1. Wash and cut eggplants into 1/3 ” thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
    2. Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
    3. Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
    4. Add basil leaves, stir and immediately turn off the stove.

  • Summer 1 CSA – Week 4

    • Lemon Basil, bunch
    • Napa or Green Cabbage – New Sprout Organic Farms
    • Fennel – New Sprout Organic Farms
    • Dandelion Greens, bunch – New Sprout Organic Farms
    • Baby Green Aquaponic Romaine Lettuce – Trader’s Hill Farm
    • Red Onions, cured
    • Slicer Tomatoes
    • Rainbow or Baby Carrots, loose
    • Florida Pears – We grow a few different varieties on the farm. The type in your CSA share is fine textured, and will be ripe when soft. You can keep a few at a time on the countertop to ripen (the rest in the fridge). We don’t ever spray our pears, so expect blemishes from weather and biotic factors. Feel free to peel the outer protective layer of skin with a potato peeler. We hope you enjoy!

    Warm Fennel Vinaigrette – Food & Wine

    Ingredients
    • 1/3 cup extra-virgin olive oil
    • 2 medium fennel bulbs—halved, cored and finely chopped, plus 2 tablespoons coarsely chopped fennel fronds
    • 2 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
    • 2 tablespoons fresh lemon juice
    • Salt and freshly ground pepper
    Instructions

    In a large skillet, heat the olive oil until shimmering. Add the chopped fennel bulbs and cook over moderately high heat, stirring frequently, until golden and tender, 8 to 10 minutes. Let the chopped fennel cool in the skillet for 10 minutes, then stir in the vinegar and lemon juice and season with salt and pepper. Reheat and stir in the fennel fronds just before serving.

    Lemon Basil Cookies – Blue Bowl Recipes

    Ingredients
    • 2 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup butter, softened (1 and 1/2 sticks)
    • 3/4 cup granulated sugar
    • 1 egg
    • 1 tbsp lemon zest
    • 1 tbsp fresh lemon juice
    • 1/3 cup chopped lemon basil, or regular basil, if you can’t find lemon basil
    • 1/3 cup shelled and chopped pistachios
    • 3 tbsp sugar, cane sugar works well because of it’s coarser texture
    Instructions
    1. Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes. 
    2. Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios – you can chop them with a knife or throw them in a food processor and pulse until you have small chunks – don’t pulse them into a powder. Mix the pistachios & sugar in a small bowl. 
    3. Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack. 
    4. Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled. 

    Easy Napa Cabbage Slaw – My Every Day Table

    Ingredients
    • 1 medium head of napa cabbage, thinly sliced
    • 4 oz blue cheese crumbles
    • 1/4 onion, thinly sliced
    • 1 clove garlic, minced
    • 1/4 cup olive oil
    • 2 Tbsp. apple cider vinegar
    • 1 tsp. dijon mustard
    • 1 tsp. honey
    • 1/2 tsp. celery seed
    • 1/2 tsp. sea salt 
    • pinch black pepper

    Celery Seeds – This ingredient gives the napa cabbage slaw dressing a distinct flavor, but if you don’t have any, you can use celery salt 1/2 teaspoon of celery salt and omit the salt in the dressing. Add more salt to taste if necessary.
    Apple Cider Vinegar – Anything with a sweeter flavor, like a white balsamic or white wine vinegar will work here.

    Instructions
    1. Prep ingredients: Thinly slice cabbage and onion. Mince garlic. 
    2. Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
    3. Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified. 
    4. Toss dressing with cabbage and chill for 5-10 minutes before serving.

    Lebanese Dandelions with Caramelized Onions (Hindbeh) – Forager Chef

    Ingredients
    • 1 large onion
    • 2 tablespoons extra virgin olive oil, plus more for serving
    • Kosher salt and fresh-ground black pepper
    • 8 ounces fresh dandelion greens or other strong-tasting (not necessarily bitter) wild greens
    • A good pinch of fresh ground cumin
    Instructions
    1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch (2.5 cm) julienne, as thin as you can.
    2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out (I like my onion quite dark).
    3. Remove half of the onion and reserve.
    4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
    5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
    6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

  • Spring CSA – Week 10

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

    • Sweet Italian Basil, bunch
    • 1/2 dozen eggs, or roselle tea for our vegans!
    • Cucumbers
    • Rainbow Chard, bunch
    • Panisse Butter Lettuce
    • Sweet Red Onions, cured
    • Tri-Color Potatoes
    • Summer Squash Mix
    • Tokyo Turnips
    • Strawberries!

    Roasted Zucchini and Red Potatoes – source: Cookpad

    Ingredients
    • 6 baby red potatoes
    • 2 medium zucchini
    • 1 tbsp olive oil, extra virgin
    • 2 tbsp unsalted butter, melted
    • 1/2 tsp garlic salt
    • 1/2 tsp dry basil
    • 1/4 tsp cayenne pepper
    Instructions
    1. Chop red potatoes into quarters.
    2. Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
    3. In a small bowl mix together below seasonings.
    4. Preheat oven to 450 degrees
    5. Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
    6. Drain potatoes and spread on baking sheet with chopped zucchini.
    7. Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
    8. Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
    9. Place in oven and roast for 20 minutes.
    10. Turn on broil and broil (7 inches below coil) for 10 minutes.
    11. Let cool for 3 minutes and serve

    Swiss Chard with Pancetta – source : Food and Wine

    Ingredients
    • 2 tablespoons extra-virgin olive oil 
    • 2 ounces pancetta, finely diced
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon chopped rosemary
    • 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
    • Salt and freshly ground pepper
    • 1 1/2 teaspoons red wine vinegar
    Instructions
    1. Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.