Tag: red potatoes

  • CSA Summer 2 – Week 2

    We will be harvesting the following produce from our farm for your CSA shares this week:

    • Italian Basil, bunched
    • Corno di toro or cubanelle peppers
    • Malabar Spinach
    • New Red Potatoes
    • Fresh Turmeric Root
    • Sweet Potato Greens, bunched

    And providing the following delicious items from our partner producers:

    • Red Cabbage – NSOF
    • Red Beets, loose – NSOF
    • Sweet Vidalia Onions – OSO
    • Grape Tomatoes – NSOF

    Fresh Turmeric Golden Milk Tea – Farm Fresh To You

    Ingredients
    • 2 cups milk (dairy, almond, etc.)
    • 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
    1. 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).
    2. 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.
    3. 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).
    4. 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!

    Anti-Inflammatory Turmeric Tahini Dressing – The Full Helping

    Ingredients
    • 1/4 cup tahini
    • 1 tablespoon apple cider vinegar
    • 1 1/2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon tamari or nama shoyu
    • 1 teaspoon grated turmeric, 1 inch piece
    • 1 small clove garlic, minced (optional)
    • 1/2 teaspoon maple syrup
    • 1/3 cup water
    Instructions
    1. 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

    1. 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.
    2. 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.
    3. 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.

    Warm Balsamic Red Cabbage and Beet Salad – Sarah’s Cucina Bella

    Ingredients
    • 1 tbsp Pompeian Extra Virgin Olive Oil
    • 1-2 cloves garlic, , minced
    • 4 cups shredded red cabbage
    • 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
    1. Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
    2. 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.
    3. 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.
    4. Enjoy immediately.

  • Summer 1 CSA – Week 3

    It’s watermelon season! We are planning to include the following produce in this week’s CSA share:

    • Sweet Italian Basil, clamshell
    • Fairy Tale Eggplant
    • Malabar Spinach
    • Yellow Onions, Cured
    • Red Potatoes
    • Acorn Squash – New Sprout Organic Farms
    • Green Tomatoes
    • Salad Tomatoes
    • Watermelon!

    Sweet Soy Stewed Acorn Squash with Cherry Tomatoes – Food & Wine

    Ingredients
    • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
    • 2 tablespoon extra-virgin olive oil 
    • 1/2 medium onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups chicken stock
    • 1/4 cup soy sauce
    • 1/2 teaspoon sesame seed oil
    • 3 tablespoons brown sugar
    • 1 cup halved cherry tomatoes
    Instructions
    1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
    2. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
    3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.

    Watermelon and Fresh Basil Salad

    I would keep it simple with these two ingredients. There are many watermelon salad recipes that add oil and balsamic vinegar, salt and spices, goat or feta cheese. I’m sure they are delicious, but our flavorful and juicy melons are a star on their own – Add some fresh snipped basil to cubed or scooped melon, and the sweet simplicity of this combo is one of may favorite ways to serve watermelon on the side. I’m thrilled we have them in the same box this week!

    Green Tomato Frittata – NYT Cooking

    Ingredients
    • 1 pound green tomatoes
    •  Salt
    •  freshly ground pepper to taste
    •  Cornmeal for dredging
    • 3 tablespoons extra virgin olive oil
    • ¼ cup finely chopped onion
    • 2 garlic cloves, green shoots removed, minced
    • 1 tablespoon slivered fresh basil
    • 1 tablespoon snipped chives
    • 8 large eggs
    • 2 tablespoons low-fat milk
    Instructions
    1. Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
    2. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
    3. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
    4. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
    5. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

    Tomato and Basil Roasted Potatoes – source : Fresh City Farms

    Ingredients
    • 2 lbs red potatoes
    • 1 pint grape or cherry tomatoes
    • 3/4 cup living basil
    • 2-3 cloves garlic
    • 2 tablespoons delicate extra-virgin olive oil
    • 1 teaspoon fine grey sea salt
    Instructions
    1. Preheat the oven to 400F.
    2. Rinse, scrub and dice the potatoes. 
    3. Rinse and halve the tomatoes. 
    4. Rinse and roughly chop the basil.
    5. Mince the garlic.
    6. Add all of the veggies to a large bowl and drizzle with olive oil.
    7. Sprinkle with sea salt and toss to thoroughly coat.
    8. Pour the veggies into a baking dish, and roast until the potatoes are fork-tender, about 20-30 minutes.
    9. Let the potatoes cool slightly before evenly dividing them between two plates!

    Meltingly Tender Moroccan Eggplant – source : Feasting At Home

    Ingredients
    • 2 lbs eggplant- Japanese, Chinese or fairytale
    • 10 garlic cloves
    • 2 fat shallots, quartered
    • 3/4 cup olive oil
    • 1 1/2 teaspoons salt
    • 2 teaspoons ras el hanout or Villa Jerada Ras El Hanout (Moroccan Spice mix of clove, cinnamon, all spice, coriander, salt, black pepper, ground ginger and cumin)
    • 1 teaspoon caraway seeds (or sub fennel seeds)
    • 1/2 teaspoon pepper
    • 4 medium tomatoes (or 1 lb cherry tomatoes)
    • large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
    Instructions
    1. Preheat oven to 375F
    2. Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
    3. In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
    4. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
    5. After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
    6. Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
    7. Once the eggplant is very tender, and edges are crisp,  pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
    8. Serve warm or at room temp. Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)

  • Spring CSA – Week 12

    We are providing the following produce from our farm in our last week of the Spring CSA:

    • Tulsi Basil, bunch
    • Baby Green Cabbage
    • Sweet baby Carrots, loose
    • Sweet Corn
    • Scallions
    • Squash, Mixed Varieties
    • Green & Yellow Snap Beans
    • Melons, Cantaloupe
    • New Red Potatoes
    • Slicer Tomatoes – TFG

    Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.

    Fresh Tulsi Tea for Immune Defense and Inner Peace

    1. Gently rinse a handful of tulsi sprigs
    2. Bring a quart of water just to a boil, and turn off heat
    3. Add tulsi to pot and let steep for 10-15 minutes
    4. Sweeten if desired
    Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
    Ingredients
    • 3 tablespoons vegetable oil
    • 2 shallots (thinly sliced)
    • 7 cloves garlic (sliced)
    • 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
    • 1 pound ground pork 
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon thin/light soy sauce
    • 2 teaspoons dark soy sauce
    • 2 teaspoons oyster sauce
    • ⅓ cup low sodium chicken broth or water
    • holy basil leaves (about 1 1/2 cups packed)
    Instructions
    1. In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
    2. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

    Holy Basil Lemonade – source: Our Cooking and Travel Diaries

    Ingredients
    • 10-15 Holy basil leaves
    • 2-3 Lemon
    • 1/2 cup Sugar
    • 3-4 cups Water
    • 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
    Instructions
    1. Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
    2. In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
    3. Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
    Notes
    • Adjust the sweetness and tanginess according to your taste
    • If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.

    Garden-Fresh Corn Salad – source : Cookie and Kate

    Ingredients
    • 3 cups raw corn kernels (from about 4 cobs)
    • 1 medium tomato, chopped (about ½ cup)
    • ¾ cup chopped green onion
    • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
    • ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
    • ½ cup chopped radishes
    • 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar or white wine vinegar, to taste
    • 2 medium cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
    Instructions
    1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
    2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
    3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
    4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

    Summer Chili with Vegan Cornbread

    Ingredients
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 2 corno de toro pepper (or bell/sweet pepper), diced
    • 1 jalapeno, if desired, diced
    • 1 medium summer squash, cubed
    • 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
    • 1 1/2 inch piece of fresh turmeric, grated
    • 1 can of black beans, drained and rinsed
    • 1 can tomatoes
    • 1 cup broth of choice or water
    • 1 1/2 tbsp cumin
    • 1/2 tbps smoked paprika
    • salt and pepper to taste
    • Fresh Herbs to garnish – I used fresh basil and parsley
    1. I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
    2. Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
    3. Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
    4. Add canned tomatoes and broth, stir and reduce heat.
    5. Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
    6. Garnish and Serve with corn bread!

  • Welcome To Fall! First CSA Distribution October 17th-20th

    This first fall share will include:

    Arugula, Persimmons (astringent variety), Roselle, a mix of Purple Majesty & Red New Potatoes, Red Radish, Cucumbers and Sweet Italian Basil

    Red Radishes-These ruby red beauties are as tasty as they are beautiful, make sure to take the tops off to lengthen their life and keep them from shriveling up. The greens will suck the water out of the root causing them to dry out and wrinkle up. Cut the greens, give them a good wash, and toss them in your chopped salad combined with some spicy arugula from this weeks share.

    Purple Majestic & New Red Potatoes- This mix is comprised of the old faithful new red potato paired with a purple majestic, most have yet to encounter. These purple majestic potatoes are a radiant purple on the inside. Cook this thin skinned variety as you would any other potatoes, they will lose a bit of their rich color and transform to a light pale purple ensuring their star role in Rainbow potato salad.

    Skinnytaste.com

    Cucumbers- Everyone knows cucumbers are healthy, however, not everyone know exactly why. Cucumber, a member of the cucurbits family (the same family as watermelon and gords) is made up of 96% water making them super hydrating, aiding in skin and health detoxification. Cucumbers make great juice, follow these instructions on how to juice cucumbers for a refreshing & hydrating addition to smoothies, cocktails or sparkling water.

    Making Cucumber Juice

    1. Chop the cucumbers into large chunks (leave the skin on, most of the nutrients come from the skin). …
    2. Place the chunks into a food processor or blender. …
    3. Blend the pieces on a medium or high speed. …
    4. Place a mesh strainer over a large bowl (double strain with a cheesecloth or coffee filters).
    5. Pour the cucumber into glasses, chill and serve 

    You can also store fresh cucumber juice in a sealed container inside the refrigerator for one week.

     

    Persimmon- The majority of the persimmons we sell at the markets and in our CSA shares are unripe, this is because they are so tender and fragile when they ripen that it would be impossible to transport them without making a gooey mess. DO NOT EAT them unripe or you will get a bitter, mouth puckering surprise. Give them a few days on the kitchen window sill and they will be melt in your mouth soft and delicious. If you pick it up and you think it’s going to melt in your hand, it’s ripe and ready to eat. Peel the skin off (it should just fall off) and spread on your morning toast or you can eat it like a seedless plum but wear a bib!

    Persimmon Cookies

    Arugula- This spicy green will stand alone for a bold and intense flavor, mix it with some other greens and lettuce varieties for a diluted flavor and to make it go further. Throw the tops of your radishes in with some arugula and toss with some olive oil dressing created by longtime friend of the farm chef Amy Rupert Secol. Mellow out the flavor by adding some creamy cheese like goat cheese or feta.

    Classic Vinaigrette Dressing
    6 parts oil
    2 parts vinegar
    1 part mustard
    sea salt to taste
    cracked pepper to taste
    In a bowl with a whisk, combine vinegar and mustard. Slowly add oil and whisk vigorously to create a creamy emulsified dressing. Season with salt and pepper.
    I tossed this dressing with mizuna leaves, thin slices of cucumbers and radishes and topped with a few roselle petals. My salad paired with scrambled eggs and rye toast smeared with avocado.
    Bon Appétit!
    Chef Amy

    Sweet Italian Basil- So fragrant you may want it to sit on you kitchen countertop for a week rather than eat it, however, if should choose to do so, make sure to try it on top of pizza, chopped up with your green salad or mixed in your rice or quinoa. If leaving it on the countertop make sure to treat it as you would cut flowers- changing the water daily and trimming the stems, this will lengthen it’s life to at least a week. Tips to store Basil

    Roselle- believe it or not this is the flowering seed pod of the Hibiscus plant. Not the variety you see on the tropical lawns, but a variety called Roselle. This seedpod makes a beautiful flower, which eventually falls off to leave behind an edible seed pot that is super nutritious with a flavor similar to that of a cranberry, hence it’s nickname “The Florida Cranberry.” 

    Peel the petals off of the seed pod and use them as you would a Craisin, atop salads or mixed in baked goods. Follow the directions on the card included in your share to create a wonderful, nutritious, energy boosting Hibiscus tea the color of bright red Kool-Aid. It’s a crowd pleaser for sure. Kid tested and mother approved (add a bit of honey or organic cane sugar for the sweet tooth’s). Don’t have the recipe card in your share? follow this quick and easy recipe…

    Roselle Tea

    Simply bring the roselle calyxes in 1/2 gallon water to a boil, reduce to a simmer and let steep for 20-40 minutes, depending on desired strength. You may need to add more water if it is too concentrated. Sweeten to taste with honey, sugar or agave. Allow to cool and serve over Ice.

    Tune in next week for the second fall share of the season.

    Peace, Love, & Good Clean Food! -Shani

     

  • Weekly CSA Share June 6-9

    Braising Mix- This particular braising mix is a mixture of curly kale, collard green leaves and lacinato kale. It gets it’s name “braising” from the style it is cooked–braised. To braise something is to cook it slow, over wet heat, tenderizing methods similar to stewing. Since these leafy greens are a bit rough they need a little tenderizing to be easily digested. Many people use this braised mixture alongside a protein such as steak or chicken, enchilada or veggie fritata. Give the greens a quick rinse, toss them in a pan with some olive oil for a few minutes at first and then add water to simmer it down. Cook on low heat for another 15-20 minutes, throw in some garlic, salt, other veggies and serve it over some crispy red roasted potatoes.

    Red “New” Potatoes-

    Many recipes call for new potatoes, so what exactly is a new potato? The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups. Simply roasting them is a delicious way to prepare. Adjust  your oven rack to lowest position and heat oven to 450 degrees. Toss cut potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Roast until tender and golden brown, about 30 minutes.

    Juliette or Sungold Tomatoes-

     

    Sungold or Juliette tomatoes are an absolute treat. They are savory fruits with explosively sweet flavor. The rich-tasting, juicy cherries of hybrid ‘Sungolds‘ are an intense golden orange, almost tangerine, that absolutely glows on the vines. Juliet tomatoes are an adorable little bright red plum tomato.

    Green Onions/Scallions-

    Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. An interesting way to use up any extra you may have is to make a Chinese Pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and adds flavor to a bowl of plain rice or noodles.

    Corno del Toro Peppers OR Shishito Peppers- We did not have enough of each variety of pepper to supply all of our 70 CSA members so we split them up, some of you received Corno del Toro peppers while others received Shishitos.

    Corno Del Toro- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat! ‘Pepper Roulette’ anyone?? Shishito peppers are the smaller green peppers in your share, they are generally pretty mild but every once in a while (one in 15-20) you will get one that will knock your socks off but there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Try them with some of the various dipping sauces: Ginger Ponzu, Sriracha Soy, Goat Cheese & Cilantro Lime,

    Korean Daikon Radish-

    Mu or Korean radish is a variety of white radish with a firm crunchy texture. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads and slaws as a celery replacement or for an added CRUNCH!

    Thai Basil-

    Thai basil is a popular cooking herb, especially in Southeast Asian cuisines. It adds freshness and a bold, slightly spicy flavor to many Asian dishes, whether it’s infused in curries and sauces or used as a fresh garnish. Thai basil also offers several healing benefits, thanks to its anti-bacterial properties. Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Asian Pesto

    How to: store your basil..

    Japanese Eggplant-

    Not only is it tasty, but Japanese eggplant (which is technically a fruit) also has few calories – only 20 calories per cup – and is very low in saturated fat and sodium. It delivers a hefty nutrient punch of vitamin C, folate, potassium and manganese. An advantage of the Japanese variety of eggplant is that its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices.

    Sweet Corn-

    This sweet corn can be eaten right off the stock, it is naturally sweet and delicious. If you would rather cook it try a simple brush of butter, salt, and pepper, place on low heat over the grill and rotate for a classic summer treat! If your like me and just cant WAIT to get those corn kernels in your teeth eat it raw right off the cob, the milky sweet goodness will have you craving another and you’ll never mess with cooking it again!

    Only 1 More Week To Go…

    Peace, Love, and Good Clean Food

    – Shani