Citrus, Tangerine ‘Sugar Belle’ – The Family Garden
Tomatoes, Cherry Mix – Little Pond Farm
Try out these great recipes we found around the web that feature items from your share:
Hearty Root Veggie Salad
Ingredients:
Sweet potato
Carrots
Radishes
Fennel bulb
Red cabbage
Baby arugula
Toasted pumpkin seeds
Fresh parsley
Fresh lemons
Extra virgin olive oil – use the best quality possible
Instructions:
Roast the peeled and diced sweet potato until tender. Let cool before adding to the rest of the ingredients.
While the sweet potato is roasting, prepare the other vegetables. Use a mandoline or a sharp knife to thinly slice the fennel and cabbage. Use a grater for the carrots and radishes. Add all the vegetables, cooled sweet potato, arugula and parsley to a large bowl.
Add lemon juice, olive oil, salt and pepper and toss to combine everything well. Taste and add more salt or lemon juice as needed. Top with toasted pumpkin seeds or any toasted seeds or nuts you like.
Green Zucchini + Yellow Squash – Urban Vegetable Project
Try out this great recipe we found on the web that feature items from your share:
Roasted Zucchini and Sweet Potato Salad
Ingredients:
Roasted Veggies: 2 Zucchinis 1 Large Sweet Potato, finely chopped 1 red onion, diced 2 ears corn – or substitute seasonal veggies such as fennel or diced turnip 2 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon dried shallots ½ teaspoon salt ½ teaspoon pepper
Dressing: 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon brown mustard 1 tablespoon maple syrup ½ teaspoon salt Pepper to taste
Salad: 3 cups baby spinach 1 can chickpeas ½ cup feta ½ cup parsley
Instructions: – Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times). – While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine. – Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.
We are providing the following abundance from our farm and our partner growers in this week’s share:
Galangal Ginger
Mustard Greens
Spinach
Bonita Sweet Potatoes
Scallions – LPF or FSO
Cilantro – WF
Celery – WF
Jalapenos – WF
Red Leaf Lettuce – WF
Cherry tomatoes – LPF or Slicer Tomatoes – WF
Veggie Fritters – Food 52
A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.
Ingredients
1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
1/2 small onion, 2 scallions, or 1 shallot, finely chopped
1/2 teaspoon baking powder
1/4 to 1/3 cups all-purpose flour
1 large egg, beaten to blend
Olive oil or vegetable oil, for frying
Greek yogurt, plain yogurt, or sour cream, for serving
Instructions
If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.
125 ml (1/2 cup) water or vegetable oil (you might need less)
2 Tbsp vegetable oil to top the jar
Instructions
Cut off the tough outer layer of the galangal and discard.
Slice the galangal into thin rounds.
Place in the chopper and add water.
Chop until you get a smooth paste.
Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.
Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe
One 1 1/2-inch piece fresh galangal, thinly sliced
1/3 cup neutral oil, such as canola, plus more for searing
1 tablespoon fish sauce
1 tablespoon ground coriander
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
Instructions
Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
4 jalapeños, more or less to taste and extra for garnish
30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
3-4 cloves garlic, peeled
3/4 cup chickpea cooking liquid or cold water
1 cup tahini
1/4 cup freshly squeezed lemon juice, more to taste and to serve
1/4 cup packed cilantro, leaves and stems chopped
1/2 – 1 1/2 tsp salt, to taste
extra virgin olive oil
Instructions
Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.
This week your share will include the following from our farm and partner growers: From Frog Song Organics
Basil
Moringa
Okra
Cubanelle or Jalapeno Peppers
Malabar Spinach
Muraski Sweet Potatoes
From Partner Producers
Sweet Vidalia Onions- Oso Sweet
Salad Tomatoes -New Sprout Organic Farms
Zucchini from Watsonia Organics (for Wednesday and Thursday) or Japanese Eggplant (Friday) from Frog Song Organics.
Hello and welcome to the middle of the Dog Days of Summer! This week we want to help you stay healthy (and hydrated). If you have been to the Farmer’s Market recently, you might notice what resembles a small shrub and “wondered what is that?” It is, of course Moringa. And you might have already knew that but wondered “what do I do with all of that?” If so, you are not alone; it is one of our most common questions at market.
Moringa, aka the “Tree of Life”, is a nutrient dense plant full of vitamins A, B, and C, calcium, potassium, magnesium, iron, and is also full of protein. It is most commonly dried for tea or for a supplemental powder, but is equally versatile when consumed fresh- think salad additive, blended in smoothies, or added to soups and stews. It is so rich in potassium that you do need to mindful of not overdoing it in raw form, however. The following is a refreshing recipe that will taste great on these hot days, all while keeping you healthy!
Moringa Guacamole
Ingredients
2-3 ripe avocados, halved and seed removed.
1-2 stems of Moringa
1 small red onion, diced
A few steams of cilantro
2 salad tomatoes, cut in half and quartered
1 jalapeno, diced with seeds and veins removed
Juice of on lime
Olive oil to drizzle
Sea Salt to taste
Fresh cracked black pepper to taste
Optional- Garlic, cumin seasoning, red pepper flakes.
Directions
Remove leaves from moringa stems and discard the stems. Chop leaves semi-fine. Chop cilantro the same way.
Spoon the avocado out of the skin and begin to mash with a fork in a serving bowl.
Mix in the lime juice, onion, jalapenos and fresh garlic- if using.
Gently mix in the moringa and cilantro. Season with salt and stir.
Finish the gauc with a drizzle of olive oil and fresh cracked pepper (and red pepper and cumin if using).
Serve with chips, add to taco, or dollop on to a salad. Enjoy!
To dry moringa, place in a paper bag, and fold over, in a dry sunny area. Every few days shake the bag. Once dry, you can make a powder by removing the stocks and pulverizing the leaves in a processor or coffee grinder. A mortar and pestle works well, too. Store in a mason jar or loosely in a bag.
In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup.
Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened, about 5-7 minutes.
Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.
Farmer John’s Crispy Okra Fries If you have been afraid of cooking okra, try this recipe. There is nothing slimy about it, and it’s so delicious our kids even request it for dinner! Crispy okra fries make a great topping or side to just about any dish.
fresh okra, rinsed and sliced lengthwise into very thin slices (quarters are usually good)
drizzle of sunflower seed oil, avocado, melted lard, or other high-temperature oil of your choice
sea salt
Directions
preheat oven to 400-425 degrees F
rinse okra and slice lengthwise, into quarters. You should end up with very thin, long pieces
toss okra in a bowl with oil and salt to taste (a liberal sprinkle)
spread in a single, loose layer on parchment paper or a large cookie sheet. Use two sheets if you have a lot of okra, they need to have enough space to get crispy so don’t overcrowd them.
bake until crispy and golden brown, check progress after 15-20 minutes
Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.
1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
2 tsp coconut palm sugar (honey or cane syrup will do!)
1 tbsp Korean chili pepper flakes, Gochugaru
2 large garlic cloves crushed
3 scallions chopped, white and green part
1 tbsp sesame seeds
Instructions
Prepare kale by ripping from stems and chopping into bite size pieces.
Put a large pot of water on to boil, salt generously.
Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
Repeat with spinach.
In a medium bowl whisk together remaining ingredients.
Toss greens with dressing, top with sesame seeds.
Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.
