Try out this great recipe we found on the web that feature items from your share:
Sweet Potato Three-Bean Salad
Ingredients:
12 ounces sweet potatoes, cut into 1/2-inch dice
8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
6 tablespoons red wine vinegar (try our pear cider vinegar!)
1/4 cup olive oil
1 1/2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/2 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
One 15-ounce can garbanzo beans, drained
One 15-ounce can red kidney beans, drained
1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
Instructions:
In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.
¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
1 ½ pounds skirt steak
Avocado or olive oil
Salt & Pepper
Zest and juice of 1 lime
8 cloves garlic, pressed through garlic press
2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
12 shishito peppers, washed and dried
8 ounces cherry tomatoes, halves
1 cup black beans
1 avocado, sliced
Cotija cheese, cilantro, lime wedges, as garnish
Chipotle Garlic Sauce Ingredients:
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, pressed through garlic press
1 to 2 chipotle peppers (depending on desired level of spiciness)
2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
Lime juice from ½ lime
Zest from ½ lime
Salt
INSTRUCTIONS
Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.
Preheat the oven to 400 degrees F. Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.
1 teaspoon diced up tumeric (use a ginger grater if you have one)
1/2 teaspoon coconut oil
Freshly ground black pepper to taste (1/4 tsp is a good place to start)
1 cup milk of your choice
1 teaspoon of honey (or agave)
Ground cinnamon, cardamom pods are optional.
Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.
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.
We persevered through another round of below freezing temps this past weekend. The snow peas were once again covered with cloth, and the hardier crops showed their strength. We were able to provide the chinese broccoli to some members, until we picked every piece on the farm! We will otherwise be harvesting the following produce in your CSA shares this week:
Baby Bok Choy
Chinese Broccoli, Gai Lan (eat the stems and leaves too!) or baby cabbage
Baby Carrots
Collard Greens
Purple Kohlrabi
Snow Peas
Parsley – FSO or WF
Fresh Turmeric
Fingerling Sweet Potato Mix (Murasaki, Bonita and Yams)
½ tablespoon turmeric (I used fresh 1 1/2 piece fresh grated turmeric root)
½ tablespoon smoked paprika
½ tablespoon kosher salt
½ tablespoon black pepper
1 can coconut milk
¼ cup vegetable stock
1 bunch collard greens cleaned, de-stemmed and cut into strips
Instructions
Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
Add garlic and ginger and saute for another minute, stirring as needed.
Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
Add spices and mix well. Let simmer for additional minutes (2-3).
Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
3 oz. fresh turmeric root (individual share members receive appx 4 oz portion)
1 granny smith apple
½ medium-sized onion
3 cloves garlic
1 lemon
2 tsp. white or apple cider vinegar
1 tsp. salt
½ tsp. black pepper
Instructions
Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.
Let your relish marinate in the fridge for a day or so, to let the flavors soften and meld. It will stay good in the fridge for quite a while. Add a little relish to everything- veggie dogs, sandwiches, crackers, chips, toasts, add a spoonful to the top of your hummus, serve with pierogi, top baked potatoes, and more!
Mix all ingredients together with a whisk. Store in fridge until ready.
FRITTERS
Preheat oven to 450 degrees Fahrenheit.
Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
Cut the kohlrabi in half, and then peel kohlrabi’s outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
When cooked through, place on a paper towel in a plate to absorb excess oil.
Serve with Yogurt-Tahini Sauce and top with chopped parsley.
Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:
4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
4 large eggs, beaten
2 tablespoons soy sauce
Juice of 1 lime
2 scallions, thinly sliced
Directions
In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.
First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats
Ingredients
2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
olive oil spray, or olive oil for drizzling
kosher salt and pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon chipotle chili powder
1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
¼ cup roasted pepitas
furikake seasoning, optional
Hot Ginger Dressing
1 1/2 tablespoons toasted sesame oil
1 small shallot, diced (or diced red onion)
1 tablespoon chopped fresh ginger
1 garlic clove, minced
3 tablespoons red wine or apple cider vinegar
1 tablespoon honey
2 teaspoons soy sauce
½ cup olive oil
Directions
Preheat the oven to 425 degrees F.
Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!
