Tag: turmeric

  • CSA 2026 WEEK 35

    From Our Farm

    Basil, Thai

    Pears, Pineapple

    Potatoes, Kennebec

    Turmeric

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Lacinato – Tendwell Farm

    Onions, Scallions – Tendwell Farm

    Peaches – Watsonia

    Peppers, Yellow Bell – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Turmeric Roasted Potatoes and Green Beans

    Ingredients:

    • 4 large potatoes cut into 3/4″-1″ chunks, about 4 cups worth
    • 1 pound fresh green beans trimmed and halved
    • 3 – 4 tablespoons olive oil
    • 3/4 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon granulated garlic or garlic powder
    • 1 teaspoon paprika smoked paprika if you have it
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cumin
    • 1/4 cup shredded Pecorino Romano or Parmesan cheese

    Instructions:

    1. Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don’t line it, grease the pan liberally with extra olive oil.) Combine all the spices in a small bowl. Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with about 2/3 of the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)
    2. While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.
    3. Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • 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/

  • CSA 2026 WINTER WEEK 6

    From Our Farm

    Carrots, Rainbow

    Radishes, Daikon

    Sweet Potatoes, Yams, Medium

    Turmeric

    From Our Partner Growers

    Beets, Red (Loose) – Urban Vegetable Project

    Cabbage, Savoy – Blackwater Farms

    Kale, Lacinato – Little Pond Farm

    Lettuce, Red Leaf or Romaine – Urban Vegetable Project

    Mushrooms – Artisan Mix – Fungi Jon – WEDS ONLY

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

    Roasted Root Vegetable Salad

    Ingredients:

    Roasted Root Vegetables

    • Sweet potato
    • Carrots
    • Beets
    • Coconut oil
    • Maple syrup (or Cane Syrup!)
    • Sea salt and pepper

    Kale

    • Lacinato kale
    • Extra-virgin olive oil
    • Fine sea salt

    Creamy Turmeric Dressing

    • Cashew butter
    • Water
    • Olive oil
    • Apple cider vinegar (or Pear Cider Vinegar!)
    • Ground turmeric (use fresh turmeric root if you have a blender available, or grate the turmeric)
    • Sea salt and pepper

    To Finish

    • Pistachios

    Instructions:

    1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
    2. Toss the sweet potatoes, carrots, and beets with coconut oil, maple syrup (if using), salt, and pepper. Spread in an even layer.
    3. Roast, turning once, until tender and caramelized, about 18–22 minutes.
    4. While the vegetables roast, whisk together all of the dressing ingredients until smooth, adding water as needed for a pourable consistency. If using fresh turmeric root, process in the blender to make a smooth dressing. You can also grate it.
    5. Finely shred the kale and massage with olive oil and a pinch of salt until softened and deep green.
    6. Add the warm roasted vegetables to the kale, drizzle with the turmeric dressing, and toss gently to combine.
    7. Finish with pistachios and serve warm or at room temperature.

    Adapted from: https://gourmandeinthekitchen.com/roasted-root-vegetable-and-kale-salad-with-creamy-turmeric-dressing/

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

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

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/

    1. CSA 2025 FALL WEEK 11

      From Our Farm

      Bok Choy, Baby

      Chard, Rainbow

      Carrots, Sweet Baby 

      Citrus, Satsuma

      Sweet Potatoes Murasaki

      Turnips, Tokyo – Loose or Bunched

      Turmeric

      From Our Partner Growers

      Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY

      Kale, Lacinato – Blackwater Farms

      Peppers, Shishitos – Little Pond Farm – WED ONLY

      Try out this great recipe we found on the web that feature items from your share:

      Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing

      Ingredients:

      • 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
      • 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
      • 1 cup shredded raw beets (from about 1-2 medium sized beets)
      • 1 medium sized apple, very finely chopped
      • 1/2 cup raw cashews (sprouted if possible)
      • 1/4 cup water + more to thin as needed
      • 1/4 cup balsamic vinegar
      • 2 dates, pitted
      • 1 teaspoon dijon mustard
      • pinch of salt
      • sunflower seeds for topping

      Instructions:

      1. Add all of the chopped veggies and fruit to a large bowl and toss to combine.
      2. Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
      3. Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.

      Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/