Tag: strawberry

  • CSA 2023 Spring Week 7

    This week’s CSA share brings:

    Italian Basil

    Sweet Corn

    Cucumbers

    Scallions

    New Red Potatoes

    Farmer’s Favorite Radishes

    Malabar Spinach

    Squash Mix

    Strawberries

    Pseudo Spinach

    How is it that with this heat, there’s spinach in this week’s CSA share? Well, technically the Malabar tucked in your box isn’t spinach.  It goes by different names: Basella alba, Indian spinach, and Ceylon spinach to name a few, and is a great alternative for folks like us who live in places where spinach-spinach retreats when it gets too hot. Malabar thrives in the heat! This tender perennial native to tropical Asia (hardy only to zone 10), is easily grown during the heat of summer.

    Cooked Malabar leaves become slimy (in a good way, like Okra!). That makes it perfect for soups and stews like the Dal recipe we share below. It’s also great raw, and, like all veggies, fresh is best! Malabar spinach will only last 2 to 5 days in the fridge. For more lifespan, cut 1/2 inch off the bottom of the stem and place in a jar with fairly deep water. It’ll start to root in less than a week. Cut off leaves as needed.

    Basil Storage

    This week’s share also brings the return of our Italian Basil. A reminder about this herb, it’s delicate and doesn’t have much tolerance for cold (we can relate!). To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

    Recipes

    Vegan Malabar Spinach Dal

    Ingredients:

    • 1 bag Malabar spinach (trim out any tough stems and chop)
    • 1 cup pink lentils
    • 1 tablespoon coconut oil
    • 1 teaspoon mustard seeds
    • 10 cloves garlic (smashed but not chopped)
    • 1 teaspoon red pepper flakes
    • 3 medium tomatoes (chopped)
    • ½ cup peanuts (optional, but nice, and they add great texture)
    • ½ teaspoon turmeric
    • Juice of 1 lemon
    • Salt to taste

    Instructions:

    1. Heat the oil in a large pot, add mustard seeds. When they sputter, add garlic. Sauté until lightly golden. Be careful not to burn.
    2. Add the red pepper flakes, turmeric, and tomatoes and sauté on medium until tomatoes begin to break down, around 2-4 minutes.
    3. Add the chopped spinach and sauté until it wilts down, about two minutes.
    4. Add the peanuts and the lentils, mix well. Add three cups of water (or enough to drown the lentils). Add salt and mix well. Bring to a boil, then cover with a tight-fitting lid. Simmer 30 minutes or until soft. Add more water if necessary.
    5. When the dal is cooked, use a whisk to beat the dal five or six times. Now squeeze in the lemon, add salt if needed.
    6. Serve over rice or with rotis – enjoy!

    Tzatziki (Cucumber Yogurt Salad) – adapted from simplyrecipes.com

    Ingredients:

    • 2 cucumbers, peeled, quartered lengthwise, then sliced
    • 1 cup plain yogurt
    • 1 teaspoon dried dill, or a couple teaspoons of fresh dill
    • Sprinkling salt and pepper
    • 1 lemon, juiced

    Instructions:

    1. Taste the cucumbers: If it’s bitter, soak slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
    2. Gently mix together the ingredients. Salt and pepper to taste.

    Basil-infused Oil

    Ingredients:

    • 2 cups packed fresh basil leaves, stemmed and washed
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon water
    • 2 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon crushed red pepper flakes

    Instructions:

    1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
    2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

     

  • Spring 2022 CSA-Week 8

    This week’s CSA will include the following delicious products:

    • Basil
    • Sweet Corn
    • Cucumbers – Nonconformers
    • Dandelion Greens
    • Red Leaf Lettuce
    • Parsley
    • Tri Colored Potatoes
    • Bunched Scallions
    • Strawberries

    Featured Product of the week- Dandelion Greens

    As the warm weather takes hold, we begin to see the end of the season for our leafy greens on the farm. With that said, we still have a farm favorite this week: Dandelion Greens. Dandelion greens have host of nutritional value, being loaded with Vitamin K, C, and A, and containing iron, calcium, manganese, and fiber. Dandelion Greens are know to help regulate blood pressure, lower inflammation, aid in digestion, and more (organicfacts) . To top it off, they are equally as delicious. According to James Beard award winning Chef Sean Sherman, an expert on Indigenous and native eating- “(Dandelion) is our favorite spring green- lively and peppery, great in salads, and wonderful in pesto. We often chop it to garnish soups and light stews.”

    Wild Greens Pesto- (adapted) The SIOUX Chef’s Indigenous Kitchen by Sean Sherman

    Ingredients
    • 2 cups of Dandelion Greens (also can combine in other wild greens such as mustard or lambs quarter)
    • 1/4 cup of chopped scallions or red cured onion
    • 1/4 cup of toasted sunflower seeds
    • 2/3 to 3/4 cups of sunflower or hazelnut oil
    • Pinch of salt
    • Small drizzle of cane syrup (or a pinch cane sugar)
    Directions

    Pound together the first 3 ingredients with a mortar and pestle. Slowly work in the oil and add a sugar or syrup to taste. For a smoother pesto, combine ingredients in a food processor and process, slowly working in the oil.

    Creamy Tricolor Potato Salad with Avocado (The Caliente Kitchen Show)

    Ingredients
    • 1 lb. tri-colored potatoes
    • Approx. 1/2 of small red onion
    • 1 stalk celery thinly sliced
    • 1 green scallions, thinly sliced
    • 2 Tbsp cilantro, chopped
    • 1 Tbsp red wine vinegar
    • 3 Tbsp of Mayonnaise Dressing
    • 1 heaping Tbsp non-fat Greek yogurt
    • 1/2 avocado, chunks
    • Salt and pepper to taste
    Directions
    • Wash and place potatoes in a large stock pot. Add enough water to the pot so that the potatoes are submerged under two inches of water. Bring water to a boil and cook potatoes until tender. When potatoes can be easily pierced with a sharp knife, remove then one-by one and place them in a colander to cool.
    • In the meantime, place red onion, celery, scallions, cilantro and vinegar in a bowl and set aside.
    • Once the potatoes are completely cool, cut them into one-inch chunks. Add potatoes to the large mixing bowl along with the vinegar mixture.
    • Add Mayonnaise Dressing and yogurt to the bowl. Mix well to combine.
    • Add chunk of the avocado mixing lightly to not smash the avocado chunks.
    • Season potato salad with salt and pepper to taste.

    Strawberry Flambe

    Ingredients
    • 2 cups strawberries 
    • 1teaspoon butter
    • 1 cup of sugar
    • Zest of 1 lemon
    • Zest of one orange
    • Juice of one orange
    • 2 tablespoons brandy/ dark rum
    Directions
    • Slice strawberries in half. Toss with 1/4 cup of sugar and half of the juice and macerate briefly, until the strawberries start to soften.
    • In a large saucepan melt together butter and sugar until dissolved, careful not to burn.
    • Add strawberries and sauté for a few minutes, until berries are soft and covered in sugar mixture. Add the rest of the orange juice and zest. Mix into sauté.
    • Remove from heat, keeping the pan hot and add premeasured alcohol from a container (NOT the bottle). With a long match stick lighter, CAREFULLY light the berries. Let flame dissapate and add to back to heat (Note, have a metal lid on hand in order to contain flame if needed).
    • Sauté for a few more seconds, and remove from heat. Serve hot over vanilla ice cream or a pastry of choice.

    This week we want to give a shout out to all of the people who travel across the boarders and work exceptionally hard to harvest and prepare the food we, as a country, both need and enjoy to sustain our bodies and soul. Thanks to all of those workers in the agricultural and service industries for all you do! This recipe is a nod to them and comes from a friend from Veracruz, Mexico- Chef Josué.

    Chef Sué’s Elote (Mexican Street Corn)- Chef Josué

    Ingredients
    • Roasted corn on the cob
    • Chipotle Crema
    • Cotija Cheese
    • Chili powder, sea salt to taste (or tajin)
    • Lime wedge
    • Chopped fresh cilantro
    Directions
    • Prepare Crema- 1 can of adobo chipotle peppers, 1 quart organic sour cream, 1 cup of organic mayo (note: this make plenty of sauce, feel free to scale down). Blend chipotle peppers in a processor and fold in cream and mayo. Set aside.
    • Lightly grill corn on the cob, over low heat, until barely charred. Remove from heat.
    • Brush (or roll cob) corn with with crema sauce. Sprinkle with salt and chili powder mixture.
    • Top generously with cotija cheese and chopped cilantro. Garnish and serve with lime wedge.

  • Strawberry Bread/Muffin

    Recipe adapted from Martha Stewart’s Banana Bread, I’ve been using this recipe for close to 20 years with a few variations depending on the type of fruit I use. Strawberries are at it’s peak right now so grab some before they’re all gone! Puree strawberries and then reduce in a pan by half on low heat for about 3-4 hours. It takes a while but well worth the effort. I made my puree the night before because you have to let it cool completely before using it in this recipe.

    • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
    • 1 cup sugar
    • 2 large eggs
    • 1 1/2 cups unbleached all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup pureed and reduced strawberries
    • 1/2 cup sour cream
    • 1 teaspoon pure vanilla extract
    • 1/2 cup chopped walnuts or pecans
    1. Preheat oven to 350 degrees. Cream butter and sugar in an electric mixer. Add eggs and beat to incorporate.
    2. In a separate bowl, combine flour, baking soda, and salt and then pour into butter mixture slowly or you’ll get cloud of powder in the air.
    3. Add sour cream, strawberry puree and vanilla and beat to incorporate
    4. Grease and bake in a 9 x 5 x 3 inch pan or line muffin cups into a muffin pan. Bake in bread pan for 1 hour and 10 minutes or until the toothpick taste comes out clean. If baking muffins, bake for 15-18 minutes until the toothpick comes out clean.

    Tip: try making a large batch of the strawberry puree and freeze for other uses, smoothies, cakes, maple syrup.

  • Spring 2021 – Week 3

    This week’s farm share will contain the following produce from our farm, and a special mushroom addition!

    • Bok Choy, baby, bunched
    • Baby Carrots, loose without tops – no need to peel them, just wash and enjoy!
    • Kohlrabi Bulb, without greens
    • Green Romaine Lettuce
    • Snow Peas
    • Pink Radish, bunched
    • Sweet Onions
    • Strawberries
    • Mushroom variety from Fungi Jon – Italian Brown, King Trumpet or Blue Oyster

    Fungi Jon Mushrooms

    We hope you enjoy these gourmet and medicinal mushrooms as much as we do! They use organic practices and an organic substrate.

    King Trumpet: Thick and firm texture; Perfect to make mushroom scallops with its solid stalk, buttery texture, and mild seafood flavor

    Blue Oyster: Savory umami, reminiscent of dark meat; One of the most versatile gourmet mushrooms

    Italian Brown Oyster (featured in picture): Ultra-tender, almost fluffy texture, with rich umami flavor, reminiscent of gravy.

    Garlic Mushroom Bok Choy – from yummly.com

    Ingredients
    Instructions
    1. Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
    2. Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve immediately.

    Strawberry Coconut Cake from our Blog

    Chipotle-Roasted Baby Carrots – from foodandwine.com

    Ingredients
    • 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
    • 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can 
    • 1 tablespoon unsulfured molasses
    • 2 1/2 tablespoons extra-virgin olive oil 
    • Kosher salt
    • Freshly ground pepper
    • 3 tablespoons sesame seeds
    • 4 ounces watercress, stems discarded
    • Plain Greek yogurt, for serving 
    Instructions
    1. Preheat the oven to 350°. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned. Transfer the carrots to a plate and let them cool completely.
    2. Meanwhile, in a skillet, toast the sesame seeds over moderate heat, tossing, until golden, 3 to 5 minutes. Stir in the remaining 1/2 tablespoon of olive oil and season with salt; let cool.
    3. On the plate, toss the carrots with the 1 teaspoon of adobo sauce. Arrange the carrots on 6 plates and scatter the watercress on top. Garnish with the sesame seeds and serve with yogurt.

  • Strawberry Coconut Cake!

    Try this easy, vegan cake next time you want to use up a few strawberries and bit of strawberry jam. Makes up to 24 servings.

    Dry Ingredients
    • 3 ½ cups organic all-purpose flour
    • 2 TBSP aluminum free baking powder
    • 1 tsp baking soda
    • 1 tsp sea salt
    • 1 ½ cup organic cane sugar
    • 2 cups fresh strawberries sliced – reserve 1/2 cup for garnish
    Wet Ingredients
    • 2 cups plant-based milk (we used oat milk), you could also try coconut milk
    • 6 TBSP lemon juice
    • ½ cup melted coconut oil, or sunflower oil
    • 2 tsp coconut extract / coconut flavor
    Garnish
    • the reserved sliced strawberries
    • strawberry jam, about 4 oz
    Method
    • Preheat oven to 350°F
    • Measure out and place all dry ingredients (except strawberries) in a large mixing bowl and whisk together to combine.
    • Stir sliced strawberries into the dry ingredients to coat well.
    • Stir 6 TBSP of lemon juice into oat milk in a medium sized mixing bowl and let sit.
    • Melt coconut oil in a small saucepan and pour into milk mixture, add coconut extract.
    • Pour wet ingredients into dry ingredients and stir to combine just until all dry ingredients are moistened and pour batter into a parchment lined, or greased 13 x 9 inch pan.
    • Bake the loaf for approximately 45 minutes, the middle should be solid, test with a toothpick for when it comes out clean.
    • Once it cools, decide how many pieces you want to cut it into. To garnish each piece, apply a dab of strawberry jam, approximately 1/2 teaspoon and spread it out gently. Then place a fresh strawberry slice on top of the jam.
    • If you don’t have jam handy, you can make a quick batch just for the cake by blending up fresh strawberries, adding a bit of sugar and bringing to a simmer on the stovetop. Let cool in the refrigerator and then apply to the cake. You could also serve with coco-whip, yogurt, or whipped cream.

      Enjoy!

      Adapted from https://plantedandpicked.com/lemon-strawberry-loaf/