Tag: sweet peppers

  • CSA 2026 WINTER WEEK 9

    From Our Farm

    Cabbage, Green Baby

    Lettuce, Red Leaf

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    From Our Partner Growers

    Beets, Red (loose) – Urban Vegetable Project

    Curly Kale – Urban Vegetable Project

    Rosemary – Little Pond Farm

    Peppers, Sweet Mix – Little Pond Farm

    Strawberries – Topside Produce Company

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

    One Pan Turmeric Cabbage and Potatoes

    Ingredients:

    • 2 tablespoons olive oil
    • 1 small onion, thinly sliced
    • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
    • 1 small head of cabbage (or half a large head), roughly chopped
    • 2 teaspoons salt 
    • ¼ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon turmeric 
    • ½ teaspoon cumin 
    • 1 teaspoon paprika
    • Chopped cilantro for garnish

    Instructions:

    1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
    2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
    3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve.

    Recipe adapted from: https://www.lifeisbutadish.com/one-pan-turmeric-cabbage-and-potatoes/

  • Winter CSA – Week 7

    We’re planning to include the following items in your farm shares this week:

    • Broccoli
    • Baby Green Cabbage
    • Pink Radish, bunch
    • Baby Lettuce, mixed bag
    • Purple Kohlrabi
    • Scallions, bunch
    • Bonita White Sweet Potato Yams
    • Yellow and/or Red Peppers – Big Daddy Organic Farm
    • Parsley, bunch – Worden Farm

    Farmer’s Market Broccoli Salad – Bird is the Word
    Ingredients

    • 1 head broccoli, chopped
    • 2 bulbs kohlrabi, julienned
    • 1 bunch small carrots, julienned
    • 1 bunch radishes, slice thin
    • 1 pint snap peas, sliced
    • 1 red onion, small dice
    • 6-8 slices of bacon, lardons
    • 1/2 cup smoked cheddar, grated
    • 1/8 cup pumpkin seeds
    • 1/2 apple, thinly sliced
    • 6 oz plain greek yogurt
    • 2 Tbsp raw apple cider vinegar
    • 1/3 cup raw honey
    • 1 tsp olive oil
    • 1 Tbsp parsley, chopped
    • 1 Tbsp chives, chopped
    • generous amount of sea salt
    • pepper to taste

    Directions

    1. Render bacon on medium heat. Drain & chop into lardons.
    2. Clean & chop broccoli. Peel & julienne carrots & kohlrabi. Slice radishes thin, slice up snap pea pods, dice red onion and thinly slice apples.
    3. Mix veggies with bacon, grated cheddar and pumpkin seeds.
    4. In a separate bowl, mix yogurt, chopped herbs, vinegar, oil, honey and s&p.
    5. Pour over veggies, mix well & adjust seasoning.

    *A Japanese mandoline comes in super handy when prepping all these fresh veggies!

    Kohlrabi Carrot Fritters with Lemon Tahini Sauce – The Wholesome Kitchen
    Ingredients

    • 2 kohlrabi bulbs, peeled
    • 1 medium carrot
    • 1 green onion, chopped
    • Bunch of parsley, chopped
    • 1 egg
    • ¼ bread crumbs
    • Salt and pepper to taste
    • Oil for frying

    Lemon Tahini Sauce

    • 1/4 cup lemon juice
    • 1/4 olive oil
    • 1/4 tahini
    • 1/4 cup warm water
    • 1 clove of garlic, grated
    • 1/2 tsp cumin
    • salt and pepper to taste

    Directions

    To peel the kohlrabi, remove the outer leaves and peel the bulb with a knife or a potato peeler. Shred the vegetables in a food processor, or by hand using a grater. Season with salt and allow to sit for up to ½ hour.  Using your hands, squeeze out moisture, then add to a medium bowl with 1 egg, chopped green onion, bread crumbs and salt and pepper to taste.  Mix to combine.

    Add about 2 tbsp of avocado or coconut oil  to a heavy or cast iron pan. Heat the oil over medium high heat. Form small patties of the fritter mixture  and carefully place into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. Add another tablespoon of oil if needed.