Tag: sweet onion

  • Spring 2022 CSA – Week 3

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

    • Loose Rainbow Carrots
    • Celery
    • Sweet Onions
    • Loose Black Spanish Radishes
    • Red Leaf Lettuce
    • Fresh Turmeric
    • Fingerling Sweet Potatoes
    • Strawberries
    • Sugar Snap Peas – Rainbow Star Farm

    Black Radishes with Truffle Oil & Caramelized Onions – Food52

    Ingredients
    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper
    Instructions
    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy!

    Warm Braised Celery Salad – May I Have That Recipe

    Ingredients
    • 12 celery stalks, cut into 2 ½-inch pieces
    • 4 garlic cloves, thinly sliced
    • 2 tbsp extra virgin olive oil
    • 2 medium size carrots, thinly sliced
    • ¼-½ tsp salt
    • ½ tsp ground cumin
    • ⅛ tsp black pepper
    • 1 ½ tsp turmeric
    • 1 cup water, divided
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup chopped fresh parsley ( Optional)
    Instructions
    1. In a large skillet with a lid, heat olive oil and add celery, garlic, carrots, salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
    2. Add 1 ½ cup of water, bring to a boil, reduce heat to medium and cook covered for 15 minutes.
    3. Add lemon juice and continue cooking for an additional 5 minutes.
    4. Garnish with fresh parsley, if using

    Fresh Turmeric Tonic – Simply Happy Foodie

    Ingredients
    • 3 inches Fresh Turmeric (about 2 Tbsp) peeled and grated
    • 1 1/2 inches Fresh Ginger, (about 3 tsp) peeled and grated
    • 1 med Carrot, chopped
    • 1 Lemon, juiced
    • 1 lg Orange, juiced (about 1/2 cup juice)
    • 1 pinch Finely Ground Pepper
    • 1 1/2 cups Coconut Water (or filtered water)
    • 2-3 Tbsp Raw Honey or Pure Maple Syrup (or to taste)
    Instructions
    1. If you have a really good blender, you can just chop the turmeric and ginger. Otherwise, grate it.
    2. Add all ingredients to a blender and blend until all ingredients are pureed.
    3. Taste and adjust honey/maple syrup if needed. Start with the lesser amount, then add more if you like it sweeter.
    4. Serve immediately.

    Yellow Coconut Rice

    Ingredients:
    • 1 small or ½ large onion, diced
    • 2 inch piece of fresh turmeric, grated
    • 1-2 Tbsp Coconut Oil
    • 1 cup coconut milk
    • 3 cups water or vegetable broth
    • 2 cups brown or white rice
    • Handful of chopped cilantro (optional)
    • 1 tsp salt
    Method:
    • Heat oil on medium heat in sauce pan you will use to cook rice
    • Add diced onion, cook until translucent: 6-8 minutes
    • Add grated turmeric to onion and stir to coat, about one minute
    • Add vegetable broth, coconut milk and salt; bring to boil
    • Add cilantro to pot, stir and cover
    • Cook rice as instructed: about 20 minutes, or until liquid has absorbed and rice is fluffy. Enjoy!

  • CSA Summer 2 – Week 5

    Lots of greens in your shares this week! We are harvesting from our farm the following produce:

    • Italian Basil, bunch *keep on counter in water
    • Fresh Moringa, bunch
    • Sweet Potato Greens, bunch (for Thursday, Friday and Saturday members)

    And from our awesome Partner Producers, we are providing these items:

    • Green Leaf Lettuce – OAF
    • Spaghetti Squash – COG
    • Sweet Onions – OSO
    • Curly Kale – NSOF (for Wednesday members)
    • Yellow and Red Bell Peppers – NSOF
    • Slicer Tomatoes – NSOF
    • Muscadine Grapes (Contain Seeds!) – HSO

    Moringa tip: The leaves will dry out in a few days. To preserve the fresh leaves, we recommend storing the bunch in a plastic bag in your fridge. After the bunch dries, I strip the leaves and store in a jar for later use. Dried moringa is a great addition to soups and salads!

    Moringa Leaves Stir-Fry (Thoran) with Grated Coconut – takeiteasychef

    Ingredients
    • 250 grams moringa (drumstick) leaves
    • 1/4 teaspoon turmeric powder (or fresh root grated)
    • 1/4 cup grated coconut
    • to taste salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon crushed dry chilis
    • 1 sprig curry leaves, optional
    Instructions
    1. Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    2. Crush the shallots with the flat surface of your knife. Chop them.
    3. Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
    4. Combine well.
    5. Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    6. After the shallots are cooked to tender, add crushed chilis and curry leaves
    7. Saute for a couple of minutes on a medium flame.
    8. Now add the mixed moringa leaves and combine well.
    9. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    10. Open the lid, stir well for 2 minutes. Switch off.
    11. Serve hot with some rice or curry

  • Summer 1 CSA – Week 1

    Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

    • Sweet Italian Basil, bunch
    • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
    • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
    • Cantaloupe Melon
    • Cucumbers, nonconformers
    • Sweet Yellow Onions
    • Mixed Radish, loose (no tops)
    • Mixed Summer Squash Varieties
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • Slicer Tomatoes, or Plum Tomatoes

    Cucumber and Melon Salad with Basil – source : Well Vegan

    Ingredients
    • 2 large cucumbers (organic preferred)
    • 1 ripe, sweet cantaloupe
    • Small handful of fresh basil or Thai basil, for serving
    • Pinch of red pepper flakes (optional)

    For the dressing

    • 2 tablespoons avocado oil 
    • 2 teaspoons lime juice
    • 1 teaspoon lime zest
    • 1 teaspoon agave
    • Pinch of salt
    Instructions
    1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
    2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
    3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
    4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
    5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

    Green Tomato Stew – source: Holy Cow Vegan

    Ingredients
    • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
    • 1 tsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 sprig (about 15-20) curry leaves
    • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
    • ½ tsp turmeric
    • 1 heaping tsp coriander powder
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions

    1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
    2. Saute for a few seconds and add the green tomatoes
    3. Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    4. Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    6. Turn off heat and serve.

    Summer Squash Salad – source: A Taste of Home

    A colorful and tasty alternative to coleslaw.

    Ingredients
    • 4 cups julienned zucchini
    • 4 cups julienned yellow squash
    • 2 cups sliced radishes
    • 1/4 cup canola oil
    • 1/3 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons snipped fresh parsley or basil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Instructions

    1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

    Fried Green Tomatoes – source : Simply Recipes

    Ingredients

    • 3 medium-sized, firm green tomatoes
    • Salt
    • 1 cup all-purpose flour
    • 1 tablespoon Cajun seasoning (optional)
    • 1/2 cup milk or buttermilk
    • 1 egg
    • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
    • 1/2 cup fine dry bread crumbs
    • 1/4 cup peanut oil, canola oil, or olive oil for frying

    Instructions

    1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
    2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
    3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
    4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain

  • Spring CSA – Week 6

    This week we are planning to include the following produce in your CSA shares:

    • Rainbow Carrots, bunch
    • Rainbow Chard, bunch
    • Fennel
    • Red Butter Lettuce
    • Sweet Onions
    • Parsley
    • Cherry Tomatoes – Little Pond Farm
    • Strawberries
    • Tokyo Turnips, bunch

    Japanese Turnips with Maple Miso Butter – from yummly

    Ingredients
    • 4 tablespoons unsalted butter, softened to room temperature
    • 2 tablespoons mild white miso, such as shiro or chickpea* 
    • 3 pounds small Japanese turnips (aka Tokyo or Hakurei turnips) with their greens 
    • Salt and freshly ground pepper
    •  2 tablespoons maple syrup
    Directions
    1. Mix butter and miso.
    2. Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
    3. Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they’re on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
    4. Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
    5. Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.

    Caramelized Pork Swiss Chard Wraps w/ Ginger Sesame Dressing – Little Kitchen. Big World

    Ingredients

    • 2 lbs pork shoulder
    • juice of 1 orange
    • juice of 1 lime
    • 2 tsp salt
    • 2 tsp paprika
    • 1 tsp chili powder
    • 1 tsp cumin
    • 2 garlic cloves
    • 1 small onion, cut into quarters
    • brown sugar
    • soy sauce
    • olive oil
      Ginger Dressing
    • 3 tbsp rice vinegar
    • 2 tbsp soy
    • 1 tbsp sriracha
    • 1 tbsp honey
    • 1 tsp sesame oil
    • 1 tsp grated ginger
    • 1 garlic clove grated
    • Swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish

    Directions

    1. To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
    2. To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
    3. To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.

    For my fellow vegans: I love to use rainbow chard as a wrap for hummus and sliced veggies; or try wrapping vermicelli noodles, sautéed mushrooms and shredded veggies like carrots, cabbage, turnips or radishes 🙂

    Sweet Roasted Carrots and Turnips – Southern Living

    Ingredients
    • 1 pound medium rainbow carrots, halved crosswise and lengthwise
    • 1 pound medium parsnips, quartered lengthwise
    • 1 tablespoon olive oil 
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons butter, softened
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon finely chopped fresh sage
    Directions
    1. Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
    2. Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
    3. Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.

  • Spring 2021 – Week 1

    Welcome to the first week of the 2021 Spring CSA Season! Members will enjoy the following items from our farm and partner producers in their shares:

    • Beans, Green – Big Daddy’s Organic Farm
    • Bok Choy, baby, bunch – wash and roast whole, or cut off the end and sauté leaves
    • Carrots, baby, loose (no tops)
    • Dill, bunch
    • Red Romaine Lettuce
    • Sweet Onions, bunch – use the tops as well, like you would scallions!
    • Bonita Sweet Potato Yams – Sweet and creamy, white-fleshed sweet potatoes.
    • Fresh Turmeric Root

    Lately, I’ve been trying to incorporate fresh turmeric in every dinner meal. Last night, I blanched some green beans for one minute, to keep their crunch, and tossed in a marinade of finely chopped – or grated if that’s easier – 1 inch piece of turmeric root and 1 garlic clove, a splash of good balsamic and olive oil, salt and fresh ground black pepper. The turmeric gave a lovely earthy kick, and balanced nicely with the sweet balsamic. Thinly sliced sweet onion would be a great substitute for the garlic. Thanks for being a part of Frog Song. We’re looking forward to a bountiful Spring Season and hope to see you at the farm for Strawberry U-Pick events! Have a wonderful week, everyone! – Amy Jane

    Miso Glazed Roasted Kohlrabi – from Mealz.com

    Ingredients
    • 1 Kohlrabi
    • 1 tbsp of organic miso
    • 2 tbsp rapeseed oil
    • 1 tbsp organic tamari
    • 1 tbsp sesame seed oil
    • 1 tsp coconut oil
    Directions
    1. Trim leafy greens of kohlrabi and reserve for later. Peel outer skin of kohlrabi.
    2. Discard tough skin and chop kohlrabi into one inch pieces.
    3. Mix glaze ingredients together in a bowl, add kohlrabi, and coat mixture with your hands.
    4. Spread evenly over a baking tray and roast in a preheated oven at 350 degrees for 30 minutes, checking and turning after 20 minutes.
    5. During the last ten minutes of the kohlrabi’s cooking, quickly steamfry the kohlrabi leaves in a saucepan using oil of your choice, adding a touch of water to aid in the process.
    6. Remove kohlrabi from the oven, and transfer to a bowl and combine with the greens.

    Turmeric Honey Glazed Carrots – from LakesideTable

    Ingredients
    • 8 medium carrots peeled and cut into wide match sticks
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 2 teaspoons turmeric (1 inch piece grated, if using fresh turmeric)
    • 1 teaspoon fresh ground pepper
    • 1/3 cup honey
    • 1 inch ginger peeled and grated
    • 1/2 lemon zested and squeezed
    • 1/3 cup fresh parsley chopped
    Directions
    1. Melt butter over low to medium heat in a skillet.
    2. Put carrots into skillet and coat with butter and add salt.
    3. Gently saute for 2 minutes and add the turmeric, black pepper, honey, and ginger.
    4. Increase heat to medium high for 3 more minutes.
    5. Remove from heat, top with lemon zest, lemon juice and parsley.
    6. Serve and enjoy!

    Sweet Onion Salad Dressing – from Spruce Eats

    Ingredients
    • 1 cup sugar
    • 1 teaspoon salt
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon celery seed
    • 1 medium Vidalia onion, grated, or other sweet onion
    • 2 tablespoons vegetable oil
    • 1/2 cup vinegar
    Directions
    1. In a saucepan, combine sugar, salt, mustard, and celery seed
    2. Add grated sweet onion, oil, and vinegar. Heat until sugar is melted.
    3. Cool and refrigerate, or serve as a warm dressing.

    Makes about 1 1/2 cups.