Tag: Sweet Red Onions

  • Spring 2022 CSA- Week 7

    This week, members will enjoy the following products from Frog Song Organics (FSO):

    • Green Beans
    • Eggplant
    • Dill
    • Fennel bulb with Fronds
    • Red Leaf Lettuce
    • Sweet Red Onions – cured
    • Jalapeno Peppers
    • Squash Mix
    • Cherry Tomatoes – Little Pond Farm
    • Stone Fruit including Peaches, Plums, and Nectarines

    Tomato Sambal from FoodandWine

    Ingredients
    • (FSO adaptation) 1/2 lb of Jalapenos, deseeded and sliced
    • 6 ounces cherry tomatoes
    • 2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup)
    • 2 garlic cloves, peeled and sliced 
    • 1 ½ inch piece fresh ginger, peeled and sliced
    • ¼ cup neutral-flavored oil, for frying
    • 1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar)
    • ½ teaspoon coconut sugar or brown sugar
    • Sea salt and black pepper, to taste
    • (FSO addition-1/4 inch piece of fresh turmeric, peeled and sliced. Optional)
    Directions
    • Step 1: In a mortar and pestle or a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Mash or pulse until a semi-fine paste forms (you don’t want to make a puree — the sambal should have a little texture).
    • Step 2: In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring often, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool.

    Use for flavoring in stir-fry, as a spread on sandwiches or as a dip. This versatile concoction gives a kick to just about anything which could us a sweet zip. Enjoy.

    Grape and Fennel Sala- Eatingwell

    Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons champagne vinegar or white-wine vinegar
    • ½ teaspoon fennel seeds, lightly crushed
    • ¼ teaspoon salt
    • 1/4 teaspoon freshly ground pepper, divided
    • 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
    • 1 large fennel bulb, halved, cored and thinly sliced
    • 3 stalks celery, thinly sliced on the diagonal
    • 4 scallions, thinly sliced on the diagonal
    • 3 tablespoons slivered almonds, toasted
    Directions
    • Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.

    Szechuan Green Beans

    Ingredients
    • 1/2 lbs. of green beans, ends trimmed
    • 1 tsp of ground Szechuan peppers or crushed red pepper
    • 1-2 cloves of garlic, minced
    • 1 inch piece of ginger, peeled and minced
    • 1-2 white ends of scallions, chopped
    • Tbsp of of peanut or avocado oil

    Sauce

    • 1/4 cup rice or red wine vinegar
    • 3 Tbsp aminos or soy sauce
    • 1-2 tsp of hoisin sauce (to taste and consistency preference)
    • a few dash of sesame oil
    Directions
    • Whisk together sauce ingredients and set aside.
    • Trim ends of green beans and steam over boiling water, no longer then 4 minutes so they remain firm. Set aside.
    • Heat oil over medium heat. Add garlic for about a minute, then add ginger and scallions. Stir in pepper and finally sauce, keeping sauce hot.
    • Add sauce mixture to a bowl and toss with steamed beans.
    • Optional: For add cooked FSO ground pork or sautéed mushrooms. For more texture, add a quick dry roasted sesame seed.

    Homemade Chips in Lard with Dill

    Ingredients
    • Potatoes of choice, sliced thinly (for larger potatoes, use a mandolin to thickness preference)
    • 1/2- 1 cup of Frog Song Real Lard
    • Corse sea salt
    • Fresh chopped dill to liking.
    Directions
    • In a Dutch oven, heat lard over medium heat to 350 degrees. If you are not using a Thermarator, the oil should be hot enough to sizzle when splashed with water but not smoking.
    • Prepare your “mise en place” (putting in place), as the process happens quickly: Slice potatoes to desired thickness, keeping as uniform as possible and mix course sea salt and freshly dill in a bowl in a seperate bowl.
    • Working in batches and using a slotted spoon, fry potatoes until golden brown. Remove from oil and place in bowl. Toss immediately with salt and dill so those ingredients bind with the oil. Dry with a paper towel and move on to next batch.

    Notes: If using an air fryer, heat lard first and toss potatoes with lard and salt at 350 F until golden brown. Toss with fresh dill when finished.

    This recipe pairs will with a quick dip of Greek yogurt, chopped shallots, capers, and lemon juice.

  • Spring 2022 CSA – Week 1

    Spring is here! And it brings the most delicious and exciting shares for our CSA members. This week, you’ll find in your box:

    • Napa Cabbage
    • Baby Collards
    • Purple Kohlrabi
    • Cherokee Lettuce
    • Strawberries
    • Sweet Red Onion
    • Parsley
    • Sugar Snap Peas from Rainbow Star Farm
    • Yam Fingerling Sweet Potatoes

    Featured product: Snap Peas from Rainbow Star Farms

    Snap peas are a delicious edible-pod pea that are a cross between snow peas and garden peas. Its natural sweetnesses makes it a great addition to salads, stir fries, or even as an on-the-go snack.

    Our CSA members are well familiar with the versatility of snap peas, but the ones in your share this week are a little more special. They’re carefully grown and harvested by our partner grower Rainbow Star Farm, a 3-acre farm that offers a variety of fresh produce within the city limits of Gainesville, FL. Locally run and operated for over 30 years, Rainbow Star believes in natural and organic cultivation of food. Check out their Facebook and thank you for supporting our local businesses!

    Roasted Sugar Snap Peas – Easy Weeknight Recipes

    Ingredients:

    • 1/2 pound sugar snap peas, ends trimmed
    • 1 small red onion, cut in slices
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian Seasoning
    • salt and pepper, to taste

    Instructions:

    1 – Preheat oven to 425˚F.

    2 – Line a large rimmed baking sheet with aluminum foil. Arrange sugar snap peas and red onions on baking sheet.

    3 – Drizzle with olive oil and mix around until everything is coated.

    4 – Add garlic powder, Italian seasoning, salt, and pepper; stir around to combine.

    5 – Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking. 

    6 – Remove from oven and serve.

    Southern Collard and Sweet Potato Hash – Washington Post

    Ingredients:

    • 2 tablespoons grapeseed or another neutral oil
    • 2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
    • 1 yellow onion (12 ounces), halved and thinly sliced
    • 1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
    • Fine sea salt
    • 1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
    • Freshly ground black pepper
    • 2 tablespoons nutritional yeast (optional)

    Instructions:

    1 – In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.

    2 – Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.

    3 – Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.

    4 – Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.

    Ottolenghi’s Cabbage and Kohlrabi Salad – The Taste Space

    Ingredients:

    • 300 grams green cabbage (1/4 head, thinly sliced)
    • 300 grams kohlrabi (1 medium-large head, peeled and julienned)
    • 6 Tbsp. fresh dill (roughly chopped, I didn’t have enough fresh dill, so I threw in some dried dill weed)
    • 1 cup dried cherries
    • 1 lemon (3 tbsp fresh lemon juice)
    • 1 Tbsp. apple cider vinegar
    • 1 Tbsp. olive oil
    • 1 garlic clove (crushed)
    • 100 grams sprouts (alfalfa works but others are great too! I used a mix of lentil, alfalfa, radish, etc – reserve some for garnish, optional)
    • 1 tsp. salt (or to taste)
    • pepper (fresh, to taste)

    Instructions:

    1- Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes.

    2 – Add the sprouts, salt and pepper, and adjust to taste.

    3 – Garnish with reserved sprouts and serve at room temperature.

    Avocado Strawberry Mango Salsa – Ambitious Kitchen

    Ingredients:

    • 1 cup diced strawberries (a little more than a half pound of strawberries)
    • 1 cup diced ripe mango (from 2 large mangoes)
    • 1 avocado, diced
    • 1 jalapeno, seeded and diced
    • 2 tablespoons finely diced red onion
    • 2-3 tablespoons diced cilantro
    • 1 small lime, juiced
    • 1/4 teaspoon salt, plus more to taste

    Instructions:

    Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.

  • Winter 2022 CSA – Week 11

    We are providing these delicious products from our farm in our CSA shares this week:

    • Loose Rainbow Carrots
    • Bok Choy
    • Cilantro
    • Baby Cabbage or Broccoli
    • Sweet Red Onion
    • Romaine Lettuce
    • Lacinato Kale
    • Snow Peas
    • Watermelon Radishes
    Romaine Lettuce
    Field of Onions

    Chili Roasted Carrots with Avocado Cilantro Dressing – May I Have That Recipe

    Ingredients
    • 10 medium-large sized carrots
    • 3 tbsp Extra Virgin Olive Oil
    • ½ tsp salt
    • 1 tbsp prepared chili powder
    • Avocado Cilantro Dressing
    Instructions
    1. Pre-heat oven to 400F
    2. Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness
    3. Place carrots in a large bowl and add olive oil, salt, and chili powder
    4. Mix well until all the carrots are well coated with the olive oil and the spices
    5. Bake for 35 minutes or until tender
    6. Drizzle Avocado Cilantro Dressing right before serving

    Avocado Cilantro Dressing

    Ingredients
    • 2 cups packed cilantro leaves
    • 1 large Hass avocado
    • 4 tbsp freshly squeezed lemon or lime juice
    • ½ tsp salt
    • ½ tsp ground cumin
    • ¼-½ cup water
    • 1 tbsp Extra Virgin Olive Oil
    Instructions:
    1. Cut avocado in half, carefully remove the pit and remove the skin
    2. Put avocado, cilantro, lemon or lime juice, salt, cumin, olive oil and ¼ cup water in a food processor or blender
    3.  Blend until smooth and creamy. Add more water to achieve desired consistency.
    4. Store in a container in fridge

    Sesame Kale – Budget Bytes

    Ingredients
    • 1 bunch lacinato kale 
    • 1 Tbsp cooking oil 
    • 2 cloves garlic 
    • 1 Tbsp soy sauce 
    • 1 tsp toasted sesame oil
    • 1 Tbsp sesame seeds
    Instructions
    1. Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
    2. Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
    3. Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
    4. Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.

    Radish Carrot Cilantro Salad – Taste of Home

    Ingredients
    • 1-1/2 pounds radishes, very thinly sliced
    • 1-1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing

    •  teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Instructions
    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Easy Roasted Bok Choy – Two Kooks in the Kitchen

    Ingredients
    • 1 pound baby or sprout bok choy (about 14 pieces)
    • 1/2 pound broccoli (1/2 head)
    • 2 tablespoon olive oil (or vegetable oil)
    • 1/4 teaspoon garlic powder (or 1 clove finely minced)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • optional: 1/2 tsp red chili flakes or red pepper flakes
    Instructions
    • Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
    • PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
    • MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer. 
    • ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired. 

    Watermelon Radish Pickles – Boulder Locavore

    Ingredients
    • 3 large Watermelon Radishes should yield 3 cups when chopped up
    • 1 small Onion for this recipe I used a Spanish onion plus 2 itty bitty Cippolini onions I had
    • 1 ½ cups Rice Vinegar
    • 2 ½ teaspoon Kosher Salt
    • 3 ½ tablespoon Granulated Sugar I use organic cane sugar or turbinado sugar but any will do
    • ¾ teaspoon Brown Sugar
    Instructions
    1. Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks).  NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
    2. Cut the onion into 1/8 inch thick slices using a knife or mandoline.Cut each slice in half and separate into half circle pieces.  Combine the radishes and onion in a bowl and toss to mix together.
    3. In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
    4. Fill the jars you’ve selected with the radishes and onion.  Pour the liquid mixture into the jars leaving about ½ inch at the top.  Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
    5. The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week.  Since they are refrigerator pickles they are not intended for long shelf life.  I probably would not keep them after 3 months (but mine have never lasted that long).

    Lacinato Kale Pesto – Elle Republic

    Ingredients

    • 12 Lacinato kale leaves, ribs removed
    • 3 cloves garlic
    • 3 tbsp pine nuts (lightly roasted, if desired)
    • 1/2 teaspoon finely grated lemon zest
    • 2/3 cup grated parmesan (65 g)
    • 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
    • sea salt & freshly ground pepper, to taste
    Instructions
    1. Bring a pot of water to a boil and blanch the kale for 2 minutes.
    2. Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
    3. In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
    4. Add Parmesan and kale and blend until smooth.
    5. With motor still running, slowly drizzle in olive oil and season with salt and pepper.
    6. Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.

  • Winter 2022 CSA – Week 7

    We have been through a rough past couple weeks, as some of our crops were stunted or lost due to the few frosts we’ve encountered. Nevertheless, we will continue to provide a bountiful share this week from a selection of our hardier crops, a lovely batch of kimchi, and with the help of our Partner Growers, some delicious greens! We will include the following products in your shares this week:

    KimChi Fried Rice – Damn Delicious

    Ingredients
    • 1 1/2 cups jasmine rice
    • 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
    • 3 tablespoons reduced sodium soy sauce
    • 1 tablespoon gochujang (Korean red pepper paste)
    • 1 tablespoon sesame oil
    • 2 tablespoons canola oil
    • 2 cloves garlic, minced
    • 1 small onion, diced
    • 2 teaspoons freshly grated ginger
    • 1 (3.5-ounce) package shiitake mushrooms, sliced
    • 1 cup matchstick carrots
    • 1/2 bunch kale, stems removed and leaves chopped
    • 4 fried eggs
    • 1/4 cup nori strips
    • 2 green onions, thinly sliced (use tops of red onions as scallions!) 
    • 1 tablespoon black sesame seeds
    Instructions
    1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
    2. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
    3. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    4. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
    5. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
    6. Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.

    KimChi and Vegetable Soup – Bon Appetit

    Instructions

    Heat some coconut oil in a small Dutch oven. Sear some halved Brussels sprouts and pearl onions cut-side down until they have a nice caramelized face. Then, finely grate two bulbs of garlic and a nice knob of fresh ginger. Stir them around for 30 seconds with the onions and sprouts, add a little more oil if need.

    Add about 1.5 quarts of (homemade!) stock (shellfish, chicken, beef) and bring it up to a gentle simmer. Once the onions and Brussels are tender, add about a cup of roughly chopped kimchi, along with a couple teaspoons of the kimchi juice from the jar.

    While that is simmering, poach an egg or two and boil some thin rice noodles. Cook noodles to the packages instructions and strain and rinse. Place a nice mound of noodles in the bottom of your bowls and drop the poached egg on top. Cover it with some thinly sliced scallions. Shave some radish or thinly sliced kale and place it right on top of the noodles. Feel free to sub just about any thinly sliced vegetable that you’d eat raw. The veggies cook just slightly in the hot soup, but still keep their nice snap.

    Then, gently pour the hot soup in the bowl, covering all the contents. Sprinkle a little togarashi and a splash of soy sauce over the dish and you are all set. Store the noodles separate and heat the leftovers up for breakfast or a snack.

    Recipe note: Kimchi should be eaten cold in order to get all of its “good bacteria.” So, you can fold it in at the end if you prefer!

    Marinated Celery Salad with Chickpeas and Parmesan – NY Times Cooking

    Ingredients
    • 3 tablespoons sherry vinegar, more as needed
    • 1 tablespoon Dijon mustard
    • ½ teaspoon maple syrup or honey
    •  Salt and ground black pepper
    • 2 garlic cloves, smashed and peeled
    • ⅓ cup extra-virgin olive oil, more as needed
    • 4 cups cooked or canned chickpeas
    • 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
    • 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
    • 1 to 2 cups loosely packed celery leaves, coarsely chopped
    • 1 pint small tomatoes, halved
    • ¼ cup loosely packed basil leaves, rolled and julienned
    • 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
    Instructions
    1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
    2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
    3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
    4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
    5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

    Thai Carrot Salad with Curried Cashews – Minimalist Baker

    Ingredients

    DRESSING

    • 2 cloves garlic (minced)
    • 2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)
    • 2 medium fresh or dried bird’s eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)
    • 2 Tbsp coconut sugar (or sub maple syrup)
    • 1/4 cup lime juice
    • 2 Tbsp pineapple juice (optional // recommended for sweetness/tang)
    • 1 Tbsp tamari (or soy sauce if not gluten-free)

    SALAD

    • 2 cups kale (chopped // large stems removed)
    • 2 tsp sesame or olive oil
    • 2 tsp lime juice
    • 4 cups finely shredded/grated carrot 
    • 1/4 cup thinly sliced red onion
    • 1 cup Curry-Spiced Cashews (or sub roasted salted cashews)
    • 1/2 cup chopped fresh cilantro (optional)
    Instructions
    1. Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
    2. Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird’s eye chili for heat. Set aside.
    3. To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
    4. Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
    5. Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.

  • Winter 2022 CSA – Week 6

    This week’s bounty includes the following items:

    • Braising Mix ( baby collards, rainbow chard and kales)
    • Cilantro, bunch
    • Baby Green Cabbage
    • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
    • Watermelon Radishes
    • Spinach
    • Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

    Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

    Ingredients
    Roast Vegetables
    • 1/2 Small cabbage (big cuts)
    • 1 Medium sweet potato (sliced)
    • 1/2 cup water
    • salt (as per taste)
    • 1/4 teaspoon black pepper (crushed)
    • 1/4 teaspoon red chilli powder
    • 1/2 teaspoon oregano, dried
    • 1/2 tablespoon lemon juice
    Sauce
    • 1/2 cup cashew nuts
    • 1/2 cup cilantro
    • 1/2 clove garlic
    • salt (as per taste)
    • 1/4 ” Serrano pepper
    Instructions
    Roast Vegetables
    1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
    2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
    3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
    4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
    Make the Sauce
    1. Soak the cashews in 1/2 cup water for 30 minutes.
    2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
    3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
    4. Garnish with cilantro and serve hot.

    Homemade Cilantro Dressing – Little Broken Blog

    Ingredients
    • 1/2 bunch fresh cilantro
    • 2 garlic cloves
    • 1 Tbsp. white wine vinegar
    • 1/4 cup shredded Parmesan cheese
    • 2 Tbsp. pine nuts
    • 1/3 cup olive oil
    • 2 tsp. fresh lemon juice
    • 2–3 Tbsp. water
    • salt and pepper, to taste
    Instructions
    1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

    Korean Seasoned Kale and Spinach – Abra’s Kitchen

    Ingredients
    • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
    • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tsp coconut palm sugar (honey or cane syrup will do!)
    • 1 tbsp Korean chili pepper flakes, Gochugaru
    • 2 large garlic cloves crushed
    • 3 scallions chopped, white and green part
    • 1 tbsp sesame seeds
    Instructions
    1. Prepare kale by ripping from stems and chopping into bite size pieces.
    2. Put a large pot of water on to boil, salt generously.
    3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
    4. Repeat with spinach.
    5. In a medium bowl whisk together remaining ingredients.
    6. Toss greens with dressing, top with sesame seeds.
    7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

    Radish Salsa – Simple Seasonal

    Ingredients
    • 2 C radishes, finely chopped
    • 3/4 C jalapeños, seeded and small-diced
    • 6 green onions, finely chopped
    • 2 garlic cloves, minced
    • 2 Tbsp cilantro, finely chopped
    • 2 Tbsp lemon juice, freshly squeezed
    • 1/4 tsp salt
    Instructions
    1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
    2. Store in the refrigerator until you are ready to serve.