Tag: Sugar Cane

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/

    1. CSA 2025 FALL WEEK 10

      From Our Farm

      Beans, Tricolor

      Citrus, Oranges

      Onions, Scallions – SAT

      Spring Mix

      Sugar Cane

      Radishes, Purple Daikon, Loose

      Sweet Potatoes, Yams, Fingerling

      From Our Partner Growers

      Broccoli – Blackwater Farms

      Cabbage, Red – Blackwater Farms

      Leeks – Little Pond Farm – WED/THURS

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

      Roasted Sweet Potato Salad with Orange Vinaigrette

      Salad Ingredients:

      • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
      • 4 ounces goat cheese, crumbled
      • 1 apple, preferably sweet, cut into matchsticks
      • 3 cups Roasted Sweet Potatoes
      • 1½ cups Candied Pecans
      • ¾ cup Orange Vinaigrette

      Vinaigrette Ingredients:

      Whisk together or shake in a jar

      • 2 tablespoons vinegar, try our new pear cider vinegar!
      • 2 -3 teaspoons grated orange zest
      • ⅓ cup fresh orange juice, from 1 orange
      • 2 teaspoons honey
      • 2 teaspoons Dijon mustard
      • ⅓ cup extra-virgin olive oil
      • 2 tablespoons minced shallot
      • ½ teaspoon sea salt
      • ¼ teaspoon freshly cracked black pepper

      Instructions:

      1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
      2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

      Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette

    2. CSA 2022- Fall week 9


      This week the CSA will contain the following from Frog Song Organics:

      • Satsuma citrus
      • Oranges
      • Dill
      • Romaine Lettuce
      • Mustard Greens
      • Jalapeno Peppers
      • Scallions
      • Sugar Cane

      And from our partners at Little Pond Farm:

      • Carrots

      This week you will find satsuma, a small, sweet, seedless form of tangerines, originating in Japan. These are easy peel and delicious to enjoy as or snack and excellent to toss in a salad. Enjoy!

      Satsuma Mandarin Winter Salad- adapted from Cooking On The Weekends

      Ingredients
      • zest of about ½ of a lime
      • juice of 1 lime (about 2 tablespoons)
      • 1 teaspoon honey 
      • 1 tablespoon finely chopped scallions white ends (roots discarded)
      • 1½ tablespoons extra virgin olive oil 
      • ⅛ teaspoon salt
      • 1 tablespoon finely chopped basil, washed and dried
      • 1 pound Satsumas (about 6 satsumas)
      • freshly ground black pepper

      Instructions

      • Make the dressing. In a small mixing bowl, combine the lime zest, lime juice, honey, basil, shallots and salt. Then add the oil and whisk.
      • Prepare the fruit. Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
      • Assemble. Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing over them. Sprinkle with freshly ground black pepper.

      Check back for more fun recipes shortly!

    3. Winter 2022 CSA – Week 4

      Our members will enjoy the following produce in their shares this week:

      Traditional Braised Daikon- Serious Eats

      Ingredients
      Braised Daikon
      • 1 pound daikon radish
      • 1 1/2 tablespoons polished white rice
      • 3 cups Kelp Stock or low-sodium vegetable stock
      • 1/4 cup Spicy Miso Sauce (above)
      • 1 to 2 teaspoons black sesame seeds
      • 1 tablespoon thinly sliced scallion (green part only)
      Spicy Miso Sauce
      • 1 cup aged brown miso
      • 1/2 cup plus 1 tablespoon sugar
      • 3/4 cup mirin (sweet cooking wine)
      • 1/4 cup plus 2 tablespoons sake (rice wine)
      • 1/4 cup lemon juice
      • 1 to 2 teaspoons red pepper flakes
      Instructions
      1. For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.
      2. Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)
      3. For the daikon: Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.
      4. Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.
      5. Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.

      Roasted Cabbage Wedges Recipe – Good to Know

      Ingredients
      • 1 small winter green cabbage, cut into 8 wedges, core trimmed
      • 4-5 tbsp olive oil
      • 1 tbsp caraway, or cumin, seeds
      • Salt and freshly ground black pepper
      • 1 large lemon, cut into 4 wedges
      Instructions
      1. Set the oven to 425°F. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
      2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

      Mashed White Sweet Potatoes – Spruce Eats

      Ingredients
      • 2 pounds white sweet potatoes
      • Salt, to taste
      • 3 tablespoons melted butter, salted or unsalted
      • Freshly ground black pepper, to taste
      • 1/4 cup whole milk, warm
      • 1 chili pepper, minced
      • 1/4 cup sliced green onions, white and green parts
      Instructions
      1. Gather the ingredients.
      2. Peel the sweet potatoes and cut them into large pieces.
      3. In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
      4. When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
      5. Drain the sweet potatoes thoroughly.
      6. Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chili pepper and salt to taste. Mix well.
      7. Fold in the green onions.
      8. Serve immediately and enjoy.

      Cabbage and Carrot Stir-fry – Spice Trunk

      Ingredients
      • 4 Cup Cabbage ,finely chopped
      • 1 Cup Carrot, finely chopped
      • ½ Cup Green Peas (use our snow peas!)
      • 1 Small Onion ,finely sliced
      • 1 Tbsp Oil
      • ½ Tsp Turmeric Powder
      • Salt ,according to the taste
      • 1 Tbsp Lemon /Lime Juice
      • ¼ Cup Chopped Fresh Cilantro Leaves
      • ½ Tsp Fenugreek seeds
      • 2 Green Chili (Optional)
      Instructions
      1. Wash and chop /slice all the vegetables.
      2. Take a wok /Pan .
      3. Add oil to it .Heat oil till it reaches its smoking point.
      4. Add fenugreek seeds and green chili to it . Sauté it for 30 seconds. Don’t let fenugreek seeds turn brown otherwise they will turn bitter.
      5. Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .
      6. Cook for 2 minutes on low flame and add green peas to the pan .
      7. Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.
      8. Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .
      9. Serve it with any bread ,rice or just like that.
      10. Enjoy.