In your basket this week you will find the following-
From Frog Song-
- Radishes
- Roselle
- Sweet Potato fingerlings
- Turmeric
From our Partner Farms
- Lacinato Kale-New Sprout Organic Farms
- Yellow Squash- New Sprout Organic Farm
- Grape Tomatoes- New Sprout Organic Farm
- Tetsukabuto Squash-Clem’s Organic Gardner
- Red Leaf Lettuce-Organic Aqua Fresh
Squash and Kale Gratin- adapted from Taste of home
Ingredients
- 1/2 pound bacon strips, cut into 1/2-in. pieces
- 2 medium leeks (white portion only), chopped
- 1 tetsu squash peeled and cut into 1-in. cubes
- 2 yellow squash, sliced into coins
- 1 bunch of kale, de-stemmed and chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-1/2 cups grated Parmesan cheese
- 1 pint heavy whipping cream
Directions
- Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
- Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
- Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.
Candied Roselle-Jaja bakes
Ingredients
- 1 pint of fresh roselle
- 1/2 cup sugar
Directions
- Peel the calyces and discard the seed pods. Rinse the calyces.
- Blanch the calyces into boiling water for 2-3 minutes.
- Drain the water and submerge the calyces immediately in ice water.
- Drain the water. Mix with 1/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar.
- Refrigerate a few days to a week. Then serve.
Raw Yellow Squash and Radish Salad with a Lemon Vinaigrette (with candied Roselle)-adapted from Food52.com
Ingredients
- 2 squash d summer squash and zucchini,
- 1 peeled shallot
- 1 bung mixed radishes, green stems removed, cleaned
- 1 garlic clove, finely minced
- 1 tablespoon honey
- 2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
- 2 tablespoons Champagne vinegar or sweet white wine vinegar
- 1 tablespoon kosher salt
- Freshly cracked black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon grated fresh horseradish
- 1/2 cup basil leaves, torn into small pieces
- 1/2 cup mint leaves, torn into small pieces
- 2 ounces finely grated Manchego cheese, about 1 cup (optional- omit for vegan)
- Candied Roselle for topping
Directions
- Set a mandolin on the thinnest setting. Slice the squash, shallot, and radishes crosswise into thin coins. Transfer to a large mixing bowl and toss gently to combine.
- In a small mixing bowl, whisk together the garlic, honey, lemon juice, vinegar, salt, and pepper. While whisking, steadily drizzle in the olive oil to form a vinaigrette.
- Add the lemon vinaigrette to the squash mixture and toss gently. Finish the salad with lemon zest, horseradish, basil and mint, a generous sprinkle of grated cheese, and additional salt and pepper to taste. Gently toss to combine. Top with Candied Roselle, take a picture of all the colors, and serve!
Sautéed Radish Greens with Turmeric
Ingredients
- 1 Tbsp of olive oil
- 1 Tbsp of butter
- One bunch of radish greens, washed and chopped
- 1 clove of garlic, minced
- Turmeric, 1 inch peeled and grated
- Tbsp of soy or tamari sauce
Directions
- Heat oil and in a large skillet over medium heat, and add butter until melted. Add garlic and cook until fragrant, about 1 minute. Add turmeric and sauté for another minute.
- Add chopped radish greens and cook until greens are tender, about 5 more minutes. Toss with with choice of sauce and serve. Can be served with thinly sliced of grated fresh radish. Versatile side dish with a little zip!