Tag: satsuma

  • CSA 2025 FALL WEEK 11

    From Our Farm

    Bok Choy, Baby

    Chard, Rainbow

    Carrots, Sweet Baby 

    Citrus, Satsuma

    Sweet Potatoes Murasaki

    Turnips, Tokyo – Loose or Bunched

    Turmeric

    From Our Partner Growers

    Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY

    Kale, Lacinato – Blackwater Farms

    Peppers, Shishitos – Little Pond Farm – WED ONLY

    Try out this great recipe we found on the web that feature items from your share:

    Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing

    Ingredients:

    • 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
    • 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
    • 1 cup shredded raw beets (from about 1-2 medium sized beets)
    • 1 medium sized apple, very finely chopped
    • 1/2 cup raw cashews (sprouted if possible)
    • 1/4 cup water + more to thin as needed
    • 1/4 cup balsamic vinegar
    • 2 dates, pitted
    • 1 teaspoon dijon mustard
    • pinch of salt
    • sunflower seeds for topping

    Instructions:

    1. Add all of the chopped veggies and fruit to a large bowl and toss to combine.
    2. Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
    3. Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.

    Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/